CN107259544A - A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method - Google Patents
A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method Download PDFInfo
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- CN107259544A CN107259544A CN201710673161.0A CN201710673161A CN107259544A CN 107259544 A CN107259544 A CN 107259544A CN 201710673161 A CN201710673161 A CN 201710673161A CN 107259544 A CN107259544 A CN 107259544A
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- ferment
- protein
- pear
- zymotic fluid
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 13
- 230000035764 nutrition Effects 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 title claims abstract description 9
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000012530 fluid Substances 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000220324 Pyrus Species 0.000 claims description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000021017 pears Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 230000035800 maturation Effects 0.000 abstract 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- -1 manganese, flavonoids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method, it is：The fresh good pear of maturation is cleaned, water is dried, is enucleated, is cut into small pieces；It is put into clean resealable container, the zymotic fluid containing quinoa is added after ram-jolt, seals；At 25 30 DEG C of temperature, ferment 7 10 days, when substantially being emitted in bubble-free；With 50 100 mesh bag filter pressure-filtering deslaggings.Gained ferment of the invention is more containing probiotic lactic bacteria；Valuable is the protein and other nutritional ingredients also brought containing quinoa in ferment, substantially increases the nutritional quality of ferment, and this is that general ferment can not be than；It is rapid-result and technique is simple, fermentation time only 7 10 days.
Description
Technical field
The present invention relates to ferment, specifically a kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result system
Preparation Method.
Background technology
The operatic circle is delicious, the crisp succulence of meat, sweet and sour taste, and local flavor fragrance is graceful, and the effect of lung is supported in pear tool moistening lung, and scientist claims
Pears are " comprehensive healthy fruit ", and pears can also make pears dry, pear syrup, pear juice etc. in addition to eating raw.
At present, the preparation method of traditional pear ferment is to be not added with microorganism, spontaneous fermentation.This method is less than one
Fermentation time is long, two be protein in ferment content it is humble be of low nutritive value, three be that beneficial microbe is few in ferment.
The content of the invention
The purpose of the present invention is, to overcome the deficiencies in the prior art, and to provide and a kind of be rich in protein and selenium zinc nutrition composition
Pear ferment and its rapid-result preparation method.
Realizing the object of the invention technical scheme is：
A kind of rapid-result preparation method of the pear ferment rich in protein and selenium zinc nutrition composition, comprises the following steps：
1st, ripe fresh good pear is hanked, cleans, dry water, be enucleated, cut into slices；
2nd, from sealable vessel, wash clean, water is dried；
3rd, zymotic fluid is prepared standby；
4th, pears block is put into resealable container, zymotic fluid is added after ram-jolt, sealed；
5th, at 25-30 DEG C of temperature, ferment 7-10 days, when substantially being emitted in bubble-free, fermentation is completed；
6th, with 50-80 eye mesh screen filter cleaners.
Described zymotic fluid is mixed by cold water, quinoa powder, lactic acid bacteria and white sugar and is made, and each component consumption is：
Cold water is really heavy 2-4 times；
Lactic acid bacteria is the heavy 1-3% of fruit；
White sugar is the heavy 10-15% of fruit；
Quinoa powder is the heavy 15-18% of fruit.
First quinoa powder and water are well mixed when preparing zymotic fluid, the 0.02-0.1% amylase of fruit weight is added, 30- is digested
40 minutes, after pasteurization, then white sugar, lactic acid bacteria addition is well mixed.
The addition of described zymotic fluid, is defined by flooding fermentation material in a reservoir.
Quinoa in the zymotic fluid, originates in South America, China's successful introduction, and quinoa is the complete protein of nutrition
Base-forming food, endosperm accounts for the 68% of seed, and tool nutritional activities, and protein content is up to 16-22%, quality and milk powder and meat phase
When rich in several amino acids, wherein it is amino acid needed by human to have 9 kinds, being especially enriched in the lysine lacked in plant.Also contain
There are the mineral matters such as calcium, magnesium, phosphorus, zinc, selenium, manganese, flavonoids, vitamin B, E, choline, folic acid etc., dietary fiber content is up to
7.1%, cholesterol is zero, almost classic in common food, the laudatory title for having " nutrition gold ", is greatly improved ferment egg
The content and nutritive value of white matter.
Quinoa powder of the present invention is to rinse quinoa repeatedly, be cooked, drying, crushing the ripe quinoa powder being made.
Advantage of the present invention：
1st, gained ferment is more containing probiotic lactic bacteria；
2nd, valuable is other nutritional ingredients such as the protein and selenium, the zinc that are also brought containing quinoa in ferment, substantially increases ferment
The nutritional quality of element, this is that general ferment can not be than；
3rd, technique is simple, rapid-result, fermentation time only 7-10 days,.
Embodiment
Embodiment
A kind of rapid-result preparation method of the pear ferment rich in protein and selenium zinc nutrition composition, be specifically：
1st, ripe fresh good pear is hanked, is cleaned, is dried water, be enucleated, cut into slices；
2nd, sealable vessel are selected, are cleaned, to dry water standby；
3rd, zymotic fluid is prepared：The cold water for taking fruit to weigh 3 times, lactic acid bacteria is the 2% of fruit weight, and white sugar consumption is the 13% of fruit weight, quinoa
Powder is the 17% of fruit weight, is first well mixed quinoa powder and water during preparation, adds 0.04% amylase of fruit weight, is digested 35 minutes,
Pasteurize, after cooling, then white sugar, lactic acid bacteria addition is well mixed；
4th, pear fruit block is loaded into sealing container, ram-jolt, then zymotic fluid is added in sealing container, it is necessary to flood fermentation material；
5th, temperature is taken out to be fermented 7 days at 30 DEG C when being emitted in bubble-free；
6th, with 60 mesh bag filter filter cleaners.
Claims (5)
1. a kind of rapid-result preparation method of the pear ferment rich in protein and selenium zinc nutrition composition, it is characterized in that, including it is as follows
Step：
（1）Ripe fresh good pear is hanked, cleans, dry water, be enucleated, cut into slices；
（2）From sealable vessel, wash clean, water is dried；
（3）Prepare zymotic fluid standby；
（4）Pears block is put into container, zymotic fluid is added after ram-jolt, fermentation material is flooded, sealed；
（5）At 25-30 DEG C of temperature, ferment 7-10 days, when substantially being emitted in bubble-free, fermentation completes to take out；
（6）With 50-80 eye mesh screen filter cleaners.
2. according to the method described in claim 1, it is characterized in that, described zymotic fluid is by cold water, lactic acid bacteria, white sugar and quinoa
Powder is mixed and is made, and consumption is：
Cold water is really heavy 2-4 times；
Lactic acid bacteria is the heavy 1-3% of fruit；
White sugar is the heavy 10-15% of fruit；
Quinoa powder is the heavy 15-18% of fruit.
3. method according to claim 2, it is characterized in that, described zymotic fluid is made up of following methods：First by quinoa powder
Add water and mix, with amylorrhexis, the consumption of amylase is the 0.02-0.1% of fruit weight, enzymolysis 30-40 minutes, after enzymolysis again
Through pasteurize, lactic acid bacteria and white sugar are added again mixed afterwards.
4. the method according to one of claim 1-3, it is characterized in that, the addition of zymotic fluid, it is necessary to flood fermentation material.
5. the pear ferment rich in protein and selenium zinc nutrition composition prepared with one of claim 1-4 method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673161.0A CN107259544A (en) | 2017-08-09 | 2017-08-09 | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673161.0A CN107259544A (en) | 2017-08-09 | 2017-08-09 | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259544A true CN107259544A (en) | 2017-10-20 |
Family
ID=60077087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710673161.0A Withdrawn CN107259544A (en) | 2017-08-09 | 2017-08-09 | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259544A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056424A (en) * | 2017-12-25 | 2018-05-22 | 洛阳深山生物科技有限公司 | A kind of production method of sand pear ferment and application |
| CN108741038A (en) * | 2018-06-20 | 2018-11-06 | 黑龙江众生生物工程有限公司 | A kind of ferment fruit slice and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960657A (en) * | 2014-04-04 | 2014-08-06 | 湖北汇丰医药科技有限公司 | Pitaya enzyme preparation with capacity of regulating metabolism of human body and decomposing internal fat and preparation method |
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
-
2017
- 2017-08-09 CN CN201710673161.0A patent/CN107259544A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960657A (en) * | 2014-04-04 | 2014-08-06 | 湖北汇丰医药科技有限公司 | Pitaya enzyme preparation with capacity of regulating metabolism of human body and decomposing internal fat and preparation method |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056424A (en) * | 2017-12-25 | 2018-05-22 | 洛阳深山生物科技有限公司 | A kind of production method of sand pear ferment and application |
| CN108741038A (en) * | 2018-06-20 | 2018-11-06 | 黑龙江众生生物工程有限公司 | A kind of ferment fruit slice and preparation method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |
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| WW01 | Invention patent application withdrawn after publication |