CN107361355A - A kind of preparation method of jujube ferment powder - Google Patents
A kind of preparation method of jujube ferment powder Download PDFInfo
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- CN107361355A CN107361355A CN201610311830.5A CN201610311830A CN107361355A CN 107361355 A CN107361355 A CN 107361355A CN 201610311830 A CN201610311830 A CN 201610311830A CN 107361355 A CN107361355 A CN 107361355A
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- jujube
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- ferment powder
- paste
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- 239000000843 powder Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 60
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 239000000758 substrate Substances 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940106157 cellulase Drugs 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 230000007062 hydrolysis Effects 0.000 claims description 11
- 238000006460 hydrolysis reaction Methods 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 238000004064 recycling Methods 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- -1 small molecule amino acid Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of jujube ferment powder, uses jujube jujube paste as raw material, is digested and is fermented after taking jujube jujube paste rehydration, then filtered, lyophilized, and powdered jujube ferment product is made.The present invention prepares jujube ferment powder using jujube jujube paste, nutritional ingredient in jujube jujube paste is extracted, can efficiently supplement vitamin, dietary fiber of needed by human body etc., preparation method of the present invention is simple, easy to operation, realize the recycling to jujube, and the deep processing to jujube residue.
Description
Technical field
The present invention relates to foodstuff production method, more particularly to a kind of method that jujube ferment powder is prepared using jujube jujube paste as raw material.
Background technology
Ferment is a kind of call of the Japanese to enzyme (enzyme), later the initial bioactivity obtained through microbial fermentation
Product is referred to as ferment.
Jujube is warm-natured sweet, contains protein, fat, sugar, calcium, phosphorus, iron, magnesium and abundant vitamin A, vitamin
C, vitamin B1, vitamin B2, additionally containing carrotene etc., nutrition very abundant, it is among the people have " eat jujube everyday,
All one's life bear one's age well " say.Jujube is not only the fruit that people like, and simply nourishing spleen and stomach, nourishing blood and tranquilization, promote health and cure diseases
Good medicine.Puerpera eats jujube, energy tonifying middle-Jiao and Qi, nourishing blood and tranquilization, accelerates body to restore；Oldaged physically weak person eats jujube, energy
Build up health, anti-aging；The people and neurastheniac being more especially engaged in mental work, with jujube cooking for tea, it can pacify
The heart keeps god, improves a poor appetite.
However, jujube remaining jujube paste after food processing, typically abandons as discarded object, is rich in meals in jujube paste in fact
Fiber is eaten, there are many physiological functions, if jujube paste is carried out into deep processing, extract beneficiating ingredient therein, ferment production is made
Product, the resource utilization degree of jujube will be improved energetically.
The content of the invention
It is an object of the invention to provide a kind of preparation method of jujube ferment powder, this method has using jujube jujube paste as raw material
Beneficial to the resource utilization degree for improving jujube.
Technical scheme is as follows：
A kind of preparation method of jujube ferment powder, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 200~400U/g substrate, and cellulase is used
The substrate for 300~600U/g is measured, hydrolysis temperature is 40~60 DEG C, and pH value 4~7, enzymolysis time is 1~4 hour；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed of 1%~4% ratio inoculation yeast bacterium, lactic acid bacteria
Liquid, the concentration of seed liquor is 106~107CFU/mL, fermentation temperature are 30~40 DEG C, and fermentation time is 24~48 hours；
4) filter：Bulky grain residue is screened out, sieves number is 20~60 mesh；
5) freeze：Zymotic fluid after filtering is quick-frozen in -40 DEG C of progress, it is re-fed into freeze drier and is freeze-dried, obtains jujube
Ferment powder.
Preferably, the dosage of the pectase is 250~350U/g substrate, and the cellulase dosage is 400~500U/g
Substrate.
Preferably, the hydrolysis temperature is 50 DEG C, pH value 5, and enzymolysis time is 3 hours.
Preferably, the ratio of saccharomycete and lactic acid bacteria is 1 in the compound seed liquid:1~1:3.
Preferably, the fermentation temperature is 35 DEG C, and fermentation time is 36 hours.
Preferably, the moisture of the jujube ferment powder is less than 6%.
Beneficial effect：This method can be extracted effectively in jujube paste by the way of pectase and cellulase complex enzyme hydrolysis
The beneficiating ingredients such as polysaccharide, dietary fiber；And fermentation process selection saccharomycete and the compound seed liquid of lactic acid bacteria, be advantageous into one
Step decomposes the nutritional ingredient in jujube paste, obtains being easy to small molecule amino acid, vitamin for directly absorbing etc., and product meta-acid
Property, it is in good taste and varied bacteria growing can be suppressed；Jujube ferment powder is obtained by the way of freeze-drying, is not only protected to greatest extent
Beneficiating ingredient in product, and convenient storage, carry and edible.
A kind of preparation method of jujube ferment powder provided by the invention, uses jujube jujube paste as raw material, takes jujube jujube paste rehydration
After digested and fermented, it is then filtered, lyophilized, powdered jujube ferment product is made, preparation method is simple, easy to operation,
Realize the recycling to jujube, and the deep processing to jujube residue.
Embodiment
With reference to embodiment, the present invention is expanded on further.
Embodiment 1
A kind of preparation method of jujube ferment powder, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 250U/g substrate, and cellulase dosage is
400U/g substrate, hydrolysis temperature are 50 DEG C, and pH value 4, enzymolysis time is 3 hours；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed liquid of 2% ratio inoculation yeast bacterium, lactic acid bacteria,
The concentration of seed liquor is 106~107CFU/mL, the ratio of saccharomycete and lactic acid bacteria is 1 in compound seed liquid:2, fermentation temperature is
30~40 DEG C, fermentation time is 48 hours；
4) filter：Bulky grain residue is screened out, sieves number is 40 mesh；
5) freeze：Zymotic fluid after filtering is quick-frozen in -40 DEG C of progress, it is re-fed into freeze drier and is freeze-dried, obtains jujube
Ferment powder, the moisture of jujube ferment powder is 5%.
Embodiment 2
A kind of preparation method of jujube ferment powder, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 300U/g substrate, and cellulase dosage is
500U/g substrate, hydrolysis temperature are 40 DEG C, and pH value 6, enzymolysis time is 4 hours；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed liquid of 4% ratio inoculation yeast bacterium, lactic acid bacteria,
The concentration of seed liquor is 106~107CFU/mL, the ratio of saccharomycete and lactic acid bacteria is 1 in compound seed liquid:3, fermentation temperature is
30~40 DEG C, fermentation time is 36 hours；
4) filter：Bulky grain residue is screened out, sieves number is 20 mesh；
5) freeze：Zymotic fluid after filtering is quick-frozen in -40 DEG C of progress, it is re-fed into freeze drier and is freeze-dried, obtains jujube
Ferment powder, the moisture of jujube ferment powder is 6%.
Claims (6)
1. a kind of preparation method of jujube ferment powder, uses jujube jujube paste as raw material, it is characterised in that comprise the following steps：
1) rehydration：By jujube jujube paste and water according to 1:2 solid-liquid ratio mixing；
2) digest：Using pectase and cellulase complex enzyme hydrolysis, pectin enzyme dosage is 200~400U/g substrate, and cellulase is used
The substrate for 300~600U/g is measured, hydrolysis temperature is 40~60 DEG C, and pH value 4~7, enzymolysis time is 1~4 hour；
3) ferment：It is cooled to 30~40 DEG C and enters fermentation tank, according to the compound seed of 1%~4% ratio inoculation yeast bacterium, lactic acid bacteria
Liquid, the concentration of seed liquor is 106~107CFU/mL, fermentation temperature are 30~40 DEG C, and fermentation time is 24~48 hours；
4) filter：Bulky grain residue is screened out, sieves number is 20~60 mesh；
5) freeze：Zymotic fluid after filtering is quick-frozen in -40 DEG C of progress, it is re-fed into freeze drier and is freeze-dried, obtains jujube
Ferment powder.
2. the preparation method of jujube ferment powder as claimed in claim 1, it is characterised in that the dosage of the pectase is
250~350U/g substrate, the cellulase dosage are 400~500U/g substrate.
3. the preparation method of jujube ferment powder as claimed in claim 2, it is characterised in that the hydrolysis temperature is 50 DEG C, pH value
For 5, enzymolysis time is 3 hours.
4. the preparation method of jujube ferment powder as claimed in claim 1, it is characterised in that in the compound seed liquid saccharomycete and
The ratio of lactic acid bacteria is 1:1~1:3.
5. the preparation method of jujube ferment powder as claimed in claim 1, it is characterised in that the fermentation temperature is 35 DEG C, fermentation
Time is 36 hours.
6. the preparation method of the jujube ferment powder as described in any one of Claims 1 to 5, it is characterised in that the jujube ferment powder
Moisture is less than 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610311830.5A CN107361355A (en) | 2016-05-12 | 2016-05-12 | A kind of preparation method of jujube ferment powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610311830.5A CN107361355A (en) | 2016-05-12 | 2016-05-12 | A kind of preparation method of jujube ferment powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361355A true CN107361355A (en) | 2017-11-21 |
Family
ID=60304017
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610311830.5A Pending CN107361355A (en) | 2016-05-12 | 2016-05-12 | A kind of preparation method of jujube ferment powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361355A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108635258A (en) * | 2018-05-15 | 2018-10-12 | 恩施硒启健康科技发展有限公司 | A kind of selenium-enriched plant enzyme stoste of high-efficiency antioxidant and its preparation and application |
| CN109717477A (en) * | 2019-03-18 | 2019-05-07 | 山西师范大学 | The preparation process of the green jujube ferment of high anti-oxidation activity |
| CN110801006A (en) * | 2019-12-10 | 2020-02-18 | 山西省农业科学院农产品加工研究所 | Preparation process of fermented red date paste |
-
2016
- 2016-05-12 CN CN201610311830.5A patent/CN107361355A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108635258A (en) * | 2018-05-15 | 2018-10-12 | 恩施硒启健康科技发展有限公司 | A kind of selenium-enriched plant enzyme stoste of high-efficiency antioxidant and its preparation and application |
| CN108635258B (en) * | 2018-05-15 | 2021-02-12 | 恩施德源健康科技发展有限公司 | High-efficiency antioxidant selenium-rich plant enzyme stock solution and preparation and application thereof |
| CN109717477A (en) * | 2019-03-18 | 2019-05-07 | 山西师范大学 | The preparation process of the green jujube ferment of high anti-oxidation activity |
| CN109717477B (en) * | 2019-03-18 | 2022-03-15 | 山西师范大学 | Preparation process of high-antioxidant-activity green date enzyme |
| CN110801006A (en) * | 2019-12-10 | 2020-02-18 | 山西省农业科学院农产品加工研究所 | Preparation process of fermented red date paste |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171121 |