CN107319413A - A kind of staged ferment control production method of fruit plant ferment liquid - Google Patents
A kind of staged ferment control production method of fruit plant ferment liquid Download PDFInfo
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- 239000012530 fluid Substances 0.000 claims abstract description 13
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- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 6
- 239000010773 plant oil Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
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- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 2
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- 241001247821 Ziziphus Species 0.000 claims 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
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- MMCOUVMKNAHQOY-UHFFFAOYSA-N carbonoperoxoic acid Chemical compound OOC(O)=O MMCOUVMKNAHQOY-UHFFFAOYSA-N 0.000 description 2
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
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- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 238000006213 oxygenation reaction Methods 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to field of microbial fermentation, a kind of staged ferment control production method of fruit plant ferment liquid is disclosed.Comprise the following steps：1）The green plum cleaned and remove surface moisture, dark plum, mulberries, blueberry, raspberry, apple, peach, jujube, grape, wild jujube are weighed respectively as raw material；2）To step 1）Raw material carry out mixing mashing, add white granulated sugar, honey, maltose simultaneously stir, be fitted into sealed fermenting container；3）Fermented in two stages：Fermentation accelerant is added first into round and is stirred, is fermented 10 20 days at 28 32 DEG C；Then continue to ferment 70 80 days at 18 24 DEG C；4）Sterilized after the completion of fermentation；5）Filling zymotic fluid finished product.The inventive method uses staged fermentating controling process, can significantly improve the yield of fermentation efficiency and tunning, shortens process cycle.
Description
Technical field
The present invention relates to field of microbial fermentation, more particularly to a kind of staged ferment control of fruit plant ferment liquid
Production method.
Background technology
There are many middle ferment class products on the market at present, ferment has healthcare function, and ferment is that sugar and fruit are fermented
Product afterwards, its main component is some metabolites, is that melon and fruit remains are small by the enzyme fermentation of microorganism itself
Molecule mixture, its composition is uncontrollable, typically contains the compositions such as sugar, a variety of organic acids, alcohol, also there is a small amount of vitamin.
The Chinese patent of the earlier application (Application No. 201410383191.4) of the cooperative enterprise of the applicant is disclosed
A kind of fruit plant enzyme beverage and preparation method thereof.The beverage vessel has following recipe ingredient：White granulated sugar, honey and maltose are each
For 4%, remaining is plant fruit raw material, and the plant fruit raw material includes green plum, dark plum, mulberries, blueberry, raspberry, apple, peach
One or more in son, jujube, grape and wild jujube.The preparation method of the fruit plant enzyme beverage, comprises the following steps：a)
Raw material is checked and accepted：Particle straight uniform, free from insect pests, rotten nothing, unabroken green plum, dark plum, mulberries, blueberry, raspberry, apple should be selected
Really, the one or more in peach, jujube, grape, wild jujube are used as raw material；B) clean：Select without rot, 8 one-tenth of free from extraneous odour
Ripe fresh fruit is natural plant raw material, is cleaned up；C) ferment：2) raw material drying in is sloughed into surface moisture, crushes or beats
Slurry enzymolysis, then adds glucide and mixes, be fitted into bucket, fermented, fermentation temperature is controlled below 30 DEG C, fermentation time
180 days；D) sterilize：3) finished product in is fitted into inspissator and sterilized, temperature is about 120 DEG C, the time is 40 minutes or so；
E) it is filling：The finished product in 4) is carried out using heavy dose of liquid filling and sealing machine filling, package metro-measuring is spot-check in good time.
This is the invention provides a kind of beverage with healthcare function, and the beverage, which can have, mitigates enteron aisle load, and activation is strong
Health circulating system, adjusts microecological balance, strengthens human body cell vigor, purifies blood, enhances metabolism, and inspires human body cell
Vigor, strengthens metabolic function, lifts the effect of body rejuvenation.But it lacks in preparation method there is also certain
Fall into, whole fermentation process is less efficient, and fermentation period is long (180 days), and not thorough enough, the nutrients in tunning that ferments
Matter content is not high enough.It is therefore desirable to further optimize.
The content of the invention
In order to solve the above-mentioned technical problem, the invention provides a kind of staged ferment control of fruit plant ferment liquid
Production method, the inventive method uses staged fermentating controling process, can significantly improve fermentation efficiency and tunning
Yield, shortens process cycle.
The present invention concrete technical scheme be：A kind of staged ferment control production method of fruit plant ferment liquid,
Comprise the following steps：
1) green plum cleaned and remove surface moisture, dark plum, mulberries, blueberry, raspberry, apple, peach, jujube, Portugal are weighed respectively
Grape, wild jujube are used as raw material.
2) to step 1) raw material carry out mixing mashing, add white granulated sugar, honey, maltose simultaneously stir, load
In sealed fermenting container.
3) fermented in two stages：Fermentation accelerant is added first into round and is stirred, at 28-32 DEG C
Lower fermentation 10-20 days；Then continue to ferment 70-80 days at 22-28 DEG C.
4) sterilized after the completion of fermenting.
5) filling zymotic fluid finished product.
Fruit ferment be the microorganism (present invention be saccharomycete) that carries of fruit raw material using fruit in itself with additional sugar
Divide the tunning fermented, the present invention during the fermentation, according to the fermentation character of saccharomycete, is carried out to fermentation process
Distinguishing technology controlling and process.In whole fermentation process, at the initial stage of fermentation, the main activities of saccharomycete are to carry out respiration progress
Amount reproduction increases thalline quantity, is really to be fermented in the main activities of later stage saccharomycete, can accumulate generation substantial amounts of
Metabolite, i.e. tunning.
Temperature influences the important factor of microbial growth and fermentation to fermentation, because any biochemical
Enzymatic reaction is all related to temperature.From the point of view of the dynamics of enzymatic reaction, temperature rise, reaction speed is accelerated, breathing
Intensity increase, ultimately results in cell growth breeding quickening.But with the rising of temperature, the speed of enzyme inactivation is also bigger, makes cell
Aging in advance, causes fermentation product production to reduce, and this is unfavorable.It is most suitable for growth or the tunning of bacterium under optimum temperature
Optimum temperature during generation, microbial reproduction and during Product formation is different, therefore should be during microbial reproduction
With during Product formation respectively be applicable its respective optimum temperature.In the growth and breeding stage of saccharomycete, it should which selection is most suitable for
Its temperature grown, thus the present invention at fermentation initial stage by temperature control at 28-32 DEG C, to improve its respiration, accelerate numerous
Grow.In the fermentation middle and later periods, the metabolite secretory phase is entered, the now synthesis of metabolite turns into saccharomycete main activities,
The present invention is by temperature control at relatively low 22-28 DEG C, and reason, which is that temperature is too high, can influence the activity of enzyme.In summary, due to ferment
The optimum temperature of female bacterium temperature when breeding production period,, can into after the fermentation middle and later periods therefore, it is possible to which its quantity is significantly increased
Significantly improve fermentation efficiency.
In addition, the present invention also with the addition of fermentation accelerant initial stage according to the characteristic of saccharomycete in fermentation.Because saccharomycete is
Facultative anaerobic bacteria, can carry out aerobic respiration amount reproduction under aerobic state, and anaerobic respiration one is carried out in the environment of anaerobic
As do not breed.Accordingly, fermentation accelerant of the invention has the function of oxygen content in increase zymotic fluid, therefore at the initial stage of fermentation,
The aerobic respiration of saccharomycete can further be promoted, make its amount reproduction.
Preferably, each parts by weight of raw materials is as follows before fermentation：90-110 parts of green plum, 90-110 parts of dark plum, mulberries 50-60
Part, 45-55 parts of blueberry, 30-40 parts of raspberry, 25-35 parts of apple, 20-25 parts of peach, 10-20 parts of jujube, 10-20 parts of grape, acid
5-15 parts of 10-20 parts of jujube, 20-30 parts of white granulated sugar, 20-30 parts of honey and maltose.
Preferably, each parts by weight of raw materials is as follows before fermentation：100 parts of green plum, 100 parts of dark plum, 56 parts of mulberries, blueberry 50
Part, 35 parts of raspberry, 30 parts of apple, 23 parts of peach, 16 parts of jujube, 15 parts of grape, 15 parts of wild jujube, 25 parts of white granulated sugar, 25 parts of honey
With 10 parts of maltose.
Preferably, the green plum, dark plum, mulberries, blueberry, raspberry, apple, peach, jujube, grape, wild jujube are seven or eight
Divide ripe fresh fruit.
Preferably, step 2) in, the fermentation accelerant is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE.
The fermentation accelerant of the present invention is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE, and its main oxygenation material is percarbonic acid
Sodium, SODIUM PERCARBONATE can discharge oxygen after meeting water, therefore, it is possible to increase oxygen content in zymotic fluid, promote saccharomycete to carry out aerobic exhale
Inhale, make its amount reproduction.
Preferably, the preparation method of the oil in water emulsion for being enclosed with SODIUM PERCARBONATE is：First under agitation to
The plant oil reservoir for taking bottom to contain SODIUM PERCARBONATE after SODIUM PERCARBONATE powder, centrifugal treating is gradually added in vegetable oil, then by it
Gradually it is added drop-wise in water and is stirred emulsification, obtains being enclosed with the oil in water emulsion of SODIUM PERCARBONATE.
SODIUM PERCARBONATE is strong oxidizer, and reactivity is higher, if being directly appended in zymotic fluid that dissolving can be reacted rapidly, is led
Cause can not sustained release oxygen.Therefore, the present invention is wrapped in oil in water emulsion, due to the parcel of vegetable oil, percarbonic acid
Sodium put into zymotic fluid after because the barrier of oil film can not quickly be dissolved, the decomposition with microorganism to oil film, SODIUM PERCARBONATE
It is able to slowly dissolve, so as to play a part of sustained release oxygen.The effect of outermost layer aqueous phase is in oil in water emulsion, if
Directly the vegetable oil containing SODIUM PERCARBONATE is added in zymotic fluid, it is oil phase substance, dispersiveness is very poor in water, causes to increase
Oxygen effect is bad, and after being made in oil in water emulsion, can rapidly disperse in zymotic fluid.
Preferably, temperature is 30-40 DEG C during stirring and emulsifying, stir speed (S.S.) is 800-1200rpm.
Preferably, the vegetable oil passes through hydrogenation treatment in advance：Vegetable oil and catalyst are successively set added to reaction
In standby, then lead to hydrogen, the hydrogenation 0.5-1.5h at 100-120 DEG C；Reaction is filtrated to get hydrotreated plant after terminating
Thing oil.
Because SODIUM PERCARBONATE is Strong oxdiative material, and vegetable oil is generally unrighted acid, is oxidized easily.Caused carbon
Sour sodium shifts to an earlier date excessive consumption.Therefore, the present invention carries out hydrogenation treatment to vegetable oil in advance, its inoxidizability is improved, after hydrogenation
After vegetable oil is wrapped up SODIUM PERCARBONATE, reactivity is very low, can realize effective parcel.
Preferably, 1-5wt% of the addition of the fermentation accelerant for raw material total amount before fermentation.
Preferably, step 4) in, sterilising temp is 120-140 DEG C, and sterilization time is 60-90min.
It is compared with the prior art, the beneficial effects of the invention are as follows：The inventive method uses staged fermentating controling process, energy
The yield of fermentation efficiency and tunning is enough significantly improved, shortens process cycle.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
A kind of staged ferment control production method of fruit plant ferment liquid, comprises the following steps：
1) weigh respectively and clean and remove 56 parts of 100 parts of 100 parts of green plum, dark plum, mulberries of surface moisture, medium well, indigo plant
50 parts of the certain kind of berries, 35 parts of raspberry, 30 parts of apple, 23 parts of peach, 16 parts of jujube, 15 parts of grape, 15 parts of wild jujube are used as raw material.
2) to step 1) raw material carry out mixing mashing, add 25 parts of white granulated sugar, 10 parts of 25 parts of honey and maltose simultaneously
Stir, be fitted into sealed fermenting container.
3) fermented in two stages：Raw material total amount 3wt% fermentation promotes before addition fermentation first into round
Agent simultaneously stirs, and is fermented 15 days at 30 DEG C；Then continue to ferment 75 days at 26 DEG C.
4) sterilized (130 DEG C, 70min) after the completion of fermenting.
5) filling zymotic fluid finished product.
Wherein, the fermentation accelerant is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE, and its preparation method is：First in stirring
Under the conditions of the plant oil reservoir for taking bottom to contain SODIUM PERCARBONATE after SODIUM PERCARBONATE powder, centrifugal treating is gradually added into vegetable oil,
Then it is gradually added drop-wise in water and is stirred emulsification (35 DEG C, 1000rpm), obtain being enclosed with the oil-in-water of SODIUM PERCARBONATE
Emulsion.
Embodiment 2
A kind of staged ferment control production method of fruit plant ferment liquid, comprises the following steps：
1) weigh respectively and clean and remove 56 parts of 100 parts of 100 parts of green plum, dark plum, mulberries of surface moisture, medium well, indigo plant
50 parts of the certain kind of berries, 35 parts of raspberry, 30 parts of apple, 23 parts of peach, 16 parts of jujube, 15 parts of grape, 15 parts of wild jujube are used as raw material.
2) to step 1) raw material carry out mixing mashing, add 25 parts of white granulated sugar, 10 parts of 25 parts of honey and maltose simultaneously
Stir, be fitted into sealed fermenting container.
3) fermented in two stages：Raw material total amount 3wt% fermentation promotes before addition fermentation first into round
Agent simultaneously stirs, and is fermented 15 days at 30 DEG C；Then continue to ferment 75 days at 26 DEG C.
4) sterilized (130 DEG C, 70min) after the completion of fermenting.
5) filling zymotic fluid finished product.
Wherein, the fermentation accelerant is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE, and its preparation method is：First in stirring
Under the conditions of the plant oil reservoir for taking bottom to contain SODIUM PERCARBONATE after SODIUM PERCARBONATE powder, centrifugal treating is gradually added into vegetable oil,
Then it is gradually added drop-wise in water and is stirred emulsification (35 DEG C, 1000rpm), obtain being enclosed with the oil-in-water of SODIUM PERCARBONATE
Emulsion.
The vegetable oil passes through hydrogenation treatment in advance：Vegetable oil and catalyst are successively added in consersion unit, then
Logical hydrogen, the hydrogenation 1h at 110 DEG C；Reaction is filtrated to get hydrotreated vegetable oil after terminating.
Embodiment 3
A kind of staged ferment control production method of fruit plant ferment liquid, comprises the following steps：
1) weigh respectively and clean and remove surface moisture, medium well 50 parts of 110 parts of 90 parts of green plum, dark plum, mulberries, blueberry
55 parts, 30 parts of raspberry, 35 parts of apple, 20 parts of peach, 20 parts of jujube, 10 parts of grape, 20 parts of wild jujube be used as raw material.
2) to step 1) raw material carry out mixing mashing, add 20 parts of white granulated sugar, 5 parts of 30 parts of honey and maltose and simultaneously stir
Mix uniform, be fitted into sealed fermenting container.
3) fermented in two stages：Raw material total amount 1wt% fermentation promotes before addition fermentation first into round
Agent simultaneously stirs, and is fermented 20 days at 28 DEG C；Then continue to ferment 80 days at 22 DEG C.
4) sterilized (120 DEG C, 90min) after the completion of fermenting.
5) filling zymotic fluid finished product.
The fermentation accelerant is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE, and its preparation method is：First in stirring condition
It is lower that the plant oil reservoir for taking bottom to contain SODIUM PERCARBONATE after SODIUM PERCARBONATE powder, centrifugal treating is gradually added into vegetable oil, then
It is gradually added drop-wise in water and is stirred emulsification (30 DEG C, 1200rpm), obtains being enclosed with the oil-in-water breast of SODIUM PERCARBONATE
Agent.
The vegetable oil passes through hydrogenation treatment in advance：Vegetable oil and catalyst are successively added in consersion unit, then
Logical hydrogen, the hydrogenation 1.5h at 100 DEG C；Reaction is filtrated to get hydrotreated vegetable oil after terminating.
Embodiment 4
A kind of staged ferment control production method of fruit plant ferment liquid, comprises the following steps：
1) weigh respectively and clean and remove surface moisture, medium well 60 parts of 90 parts of 110 parts of green plum, dark plum, mulberries, blueberry
45 parts, 40 parts of raspberry, 25 parts of apple, 25 parts of peach, 10 parts of jujube, 20 parts of grape, 10 parts of wild jujube be used as raw material.
2) to step 1) raw material carry out mixing mashing, add 30 parts of white granulated sugar, 15 parts of 20 parts of honey and maltose simultaneously
Stir, be fitted into sealed fermenting container.
3) fermented in two stages：Raw material total amount 5wt% fermentation promotes before addition fermentation first into round
Agent simultaneously stirs, and is fermented 10 days at 32 DEG C；Then continue to ferment 70 days at 24 DEG C.
4) sterilized (140 DEG C, 60min) after the completion of fermenting.
5) filling zymotic fluid finished product.
The fermentation accelerant is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE, and its preparation method is：First in stirring condition
It is lower that the plant oil reservoir for taking bottom to contain SODIUM PERCARBONATE after SODIUM PERCARBONATE powder, centrifugal treating is gradually added into vegetable oil, then
It is gradually added drop-wise in water and is stirred emulsification (40 DEG C, 800rpm), obtains being enclosed with the oil in water emulsion of SODIUM PERCARBONATE.
The vegetable oil passes through hydrogenation treatment in advance：Vegetable oil and catalyst are successively added in consersion unit, then
Logical hydrogen, the hydrogenation 0.5h at 120 DEG C；Reaction is filtrated to get hydrotreated vegetable oil after terminating.
Content is as follows in fruit fabric ferment liquid produced by the present invention：
| Nutritional ingredient | Every 100 milliliters |
| Energy | 535kJ |
| Protein | 0.84g |
| Fat | 0.01g |
| Carbohydrate | 31.6g |
| Sodium | 0.01g |
As seen from the above table, the present invention is in the case where significantly shortening fermentation period, additionally it is possible to improve fermentation production to a certain extent
The content of nutritional ingredient in thing.
Raw materials used in the present invention, equipment, is the conventional raw material, equipment of this area unless otherwise noted；In the present invention
Method therefor, is the conventional method of this area unless otherwise noted.
It is described above, only it is presently preferred embodiments of the present invention, not the present invention is imposed any restrictions, it is every according to the present invention
Any simple modification, change and equivalent transformation that technical spirit is made to above example, still fall within the technology of the present invention side
The protection domain of case.
Claims (10)
1. the staged ferment control production method of a kind of fruit plant ferment liquid, it is characterised in that comprise the following steps：
1）The green plum cleaned and remove surface moisture, dark plum, mulberries, blueberry, raspberry, apple, peach, jujube, Portugal are weighed respectively
Grape, wild jujube are used as raw material；
2）To step 1）Raw material carry out mixing mashing, add white granulated sugar, honey, maltose simultaneously stir, load it is closed
In round；
3）Fermented in two stages：Fermentation accelerant is added first into round and is stirred, is issued at 28-32 DEG C
Ferment 10-20 days；Then continue to ferment 70-80 days at 22-28 DEG C；
4）Sterilized after the completion of fermentation；
5）Filling zymotic fluid finished product.
2. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 1, its feature exists
In each parts by weight of raw materials is as follows before fermentation：90-110 parts of green plum, 90-110 parts of dark plum, 50-60 parts of mulberries, 45-55 parts of blueberry,
30-40 parts of raspberry, 25-35 parts of apple, 20-25 parts of peach, 10-20 parts of jujube, 10-20 parts of grape, 10-20 parts of wild jujube, white sand
5-15 parts of sugared 20-30 parts, 20-30 parts of honey and maltose.
3. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 2, its feature exists
In each parts by weight of raw materials is as follows before fermentation：100 parts of green plum, 100 parts of dark plum, 56 parts of mulberries, 50 parts of blueberry, 35 parts of raspberry, apple
10 parts of 30 parts, 23 parts of peach, 16 parts of jujube, 15 parts of grape, 15 parts of wild jujube, 25 parts of white granulated sugar, 25 parts of honey and maltose.
4. a kind of staged ferment control production method of fruit plant ferment liquid as described in one of claim 1-3, its
It is characterised by, the green plum, dark plum, mulberries, blueberry, raspberry, apple, peach, jujube, grape, wild jujube are fresh for medium well
Really.
5. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 1, its feature exists
In step 2）In, the fermentation accelerant is the oil in water emulsion for being enclosed with SODIUM PERCARBONATE.
6. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 1, its feature exists
In the preparation method of the oil in water emulsion for being enclosed with SODIUM PERCARBONATE is：First gradually add into vegetable oil under agitation
Plus SODIUM PERCARBONATE powder, the plant oil reservoir that bottom contains SODIUM PERCARBONATE is taken after centrifugal treating, and it is gradually then added drop-wise to water
In be stirred emulsification, obtain being enclosed with the oil in water emulsion of SODIUM PERCARBONATE.
7. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 6, its feature exists
In temperature is 30-40 DEG C during stirring and emulsifying, and stir speed (S.S.) is 800-1200rpm.
8. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 6, its feature exists
In the vegetable oil passes through hydrogenation treatment in advance：Vegetable oil and catalyst are successively added in consersion unit, then lead to hydrogen
Gas, the hydrogenation 0.5-1.5h at 100-120 DEG C；Reaction is filtrated to get hydrotreated vegetable oil after terminating.
9. a kind of staged ferment control producer of fruit plant ferment liquid as described in claim 1 or 5 or 6 or 7 or 8
Method, it is characterised in that the addition of the fermentation accelerant is the 1-5wt% of raw material total amount before fermentation.
10. a kind of staged ferment control production method of fruit plant ferment liquid as claimed in claim 1, its feature exists
In step 4）In, sterilising temp is 120-140 DEG C, and sterilization time is 60-90min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112989A (en) * | 2017-12-22 | 2018-06-05 | 张秀华 | Fruit ferment and its preparation process |
| CN110973590A (en) * | 2019-12-30 | 2020-04-10 | 濮阳宏业环保技术研究院有限公司 | Novel fermentation powder and preparation process thereof |
| CN112438353A (en) * | 2020-11-09 | 2021-03-05 | 山东省科学院生物研究所 | Rhizoma polygonati enzyme anti-fatigue beverage and preparation method thereof |
| CN113598359A (en) * | 2021-07-23 | 2021-11-05 | 海南华美益实业有限公司 | Fermentation processing method of noni enzyme |
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| CN104187946A (en) * | 2014-08-06 | 2014-12-10 | 浙江百惠生物科技有限公司 | Fruit plant enzyme drink and preparation method thereof |
| CN103844266B (en) * | 2014-03-25 | 2015-09-16 | 容瑜 | A kind of preparation method of natural conditioning health ferment |
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2017
- 2017-06-29 CN CN201710521727.8A patent/CN107319413A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844266B (en) * | 2014-03-25 | 2015-09-16 | 容瑜 | A kind of preparation method of natural conditioning health ferment |
| CN104187946A (en) * | 2014-08-06 | 2014-12-10 | 浙江百惠生物科技有限公司 | Fruit plant enzyme drink and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112989A (en) * | 2017-12-22 | 2018-06-05 | 张秀华 | Fruit ferment and its preparation process |
| CN110973590A (en) * | 2019-12-30 | 2020-04-10 | 濮阳宏业环保技术研究院有限公司 | Novel fermentation powder and preparation process thereof |
| CN112438353A (en) * | 2020-11-09 | 2021-03-05 | 山东省科学院生物研究所 | Rhizoma polygonati enzyme anti-fatigue beverage and preparation method thereof |
| CN113598359A (en) * | 2021-07-23 | 2021-11-05 | 海南华美益实业有限公司 | Fermentation processing method of noni enzyme |
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