CN107495339A - A kind of method of roe fermenting and producing ferment - Google Patents
A kind of method of roe fermenting and producing ferment Download PDFInfo
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- CN107495339A CN107495339A CN201710675180.7A CN201710675180A CN107495339A CN 107495339 A CN107495339 A CN 107495339A CN 201710675180 A CN201710675180 A CN 201710675180A CN 107495339 A CN107495339 A CN 107495339A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of method of roe fermenting and producing ferment, roe is cleaned, after removing egg capsule film, spill after being dried with boiling, Rubus Tosaefulins crush together, add black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe, access compound probiotic is fermented after fruit sterilizing, fermented slurry pH value adds collagen and multivitamin when reaching 4.6~5.0, continue to terminate to ferment when fermentation reaches 3.5~4.0 to pH value, filtrate is collected by filtration, filtrate passes through homogeneous, pasteurize, packing, capping, it is qualified to examine, it is placed in less than 2~8 DEG C refrigerations, produce required ferment.The present invention does primary raw material using roe and prepares ferment, improves the comprehensive utilization ratio of fish processing byproduct and realizes increment；Also a new way is provided for the agricultural resource utilization of locality, the added value of agricultural product is improved, has greatly facilitated the development of local planting industry using agricultural product such as spill, Rubus Tosaefulins in addition.
Description
Technical field
The invention belongs to ferment preparing technical field, more particularly to a kind of method of roe fermenting and producing ferment.
Background technology
Ferment refers to using pure plants such as one or more plants, vegetables and fruits, seed, herbal medicine, marine algas as raw material, through multiple beneficial
Bacterium is fermented and caused, the micro- life of the feature containing nutritional ingredients such as abundant vitamin, enzyme, mineral matter and secondary metabolites
Thing fermented product.Ferment product is that biological raw material is formed through microbial fermentation or bioconversion, has certain biological function
Biological agent.But the raw material of selection differs, specific preparation method different, its main component because of producer's difference
It is variant.The specific effect of ferment and formula are relevant, are all to stimulate cellular gene expression, production by the physiologically active ingredient of formation
Some raw enzymes, inhibition of gene expression, reduce some enzymatic activitys, so as to adjust metabolism.
Ferment carries the mediator of various Biochemical changes in metabolism in human body, being metabolized, be newborn of all relevant cells,
Decompose, digest etc., it all can't do without it.Enzyme does not act on directly in ferment product, and the enzymatic efficiency of microorganism is not first
With the uniqueness and high efficiency in human body with fermentoid；Enzyme in second human body has a specific structures locating, tissue positioning and
Subcellular Localization, these positioning are genetic determinations, and external enzyme can not be positioned specifically；3rd, external enzyme is easily digested system
Hydrolysis, also easily identified and degrade by immune system；4th, the stability of enzyme is poor, long-time and high temperature, high pressure, peracid parlkaline
Etc. easy in inactivation.
There are many people to ask why to do ferment, eat fresh fruit and vegetable not just, so closer to natural.Its
Real, doing ferment product has four main purposes：(1) in order to more effectively utilize food materials, due to environmental pollution, residues of pesticides, resist
Raw element, operating pressure, the beneficial flora of human body have been subjected to larger destruction, it is difficult to effectively conversion food materials anabolism instrumentality
Matter, and external probiotics fermention provides such a platform；(2) be advantageous to material extraction, be dissolved in water；(3) be advantageous to be harmful to
The removing conversion of material, reduces toxicity；(4) be advantageous to fresh-keeping, delay the inactivation of active ingredient.
Fermentation imparts the major class function of ferment four：(1) function of being determined in itself by composition of raw materials, this partial function are general not
Easily converted by probiotics；(2) function of being determined by the new material that raw material is formed through probiotics conversion, without specific former
Material, specific probiotics are difficult to form such material；(3) function that the material synthesized by probiotics is determined, it is such
Functional mass is only relevant with probiotics；(4) function that the eucaryotic cell structure material of probiotics in itself determines.Fruit juice only has the first work(
Can, and probiotics preparation only has latter two function.So ferment, which can allow consumer maximally effective, utilizes the offer of main material raw material
Nutritional ingredient, the gene expression of the corresponding enzyme of human activin cell, improve metabolic activity.
The function of ferment depends primarily on four aspects：(1) the main material formula of science, it is not that species is The more the better, species
Few, single composition does not reach demand threshold, and be equal to nothing function, and the more risk increases mutually gram of species, toxigenic
Risk increases；(2) suitable strain, harmful bacteria easily grows if not connecing strain, it is impossible to provides the function of the bacterium of determination, connects benefit
Raw bacterium can be advantageous to material and be converted into the thing beneficial to human body, improve body or environment flora, assign predetermined function；(3)
The fermentation technique of science, be advantageous to functional mass synthesis, harmful substance conversion, reduce harmful bacteria and grow risk, microorganism growth
Rapidly, it is metabolized vigorous, the material conversion of can completion in a short time；(4) raw material of high-quality.
The process that ferment makes, is exactly put into gastral transformation system the probiotics system in vitro, made good use of, more has
The conversion of the completion material of effect, the nutritional ingredient that consumer can be allowed maximally effective provide using main material raw material, human activin is thin
The gene expression of the corresponding enzyme of born of the same parents, improve metabolic activity.Ferment needed for original human body is completely can be from daily fruits and vegetables
Intake is arrived in food, but ferment is very fragile, and it will lose activity completely more than 60 DEG C.Heating is liked to cook ripe
The Chinese eaten, why famine ferment is mainly this reason.
China's stock of fish enriches, and annual national fish culture amount and amount of fishing account for more than the 50% of aquatic products total amount
(China fisheries yearbook Beijing：Chinese agriculture publishing house, 2009-2012).As the improvement of people's living standards, nutrition is good for
The understanding of health is constantly deepened, and fish fabricated product is nutritious and enjoy liking for consumer because of its delicious flavour.However, mesh
Preceding China's fish product is processed the features such as overall profound degree of presentation is not high, deep processing added value is relatively low, in process of manufacture
Such as fish-skin, the fish scale even roe with abundant nutrition are underutilized.Roe contain abundant protein, fat and
Mineral matter etc., the essential amino acids content in roe are closer to amino acid requirement pattern, therefore for the exploitation of roe
Using increasingly being paid attention to by researcher.But anaphylactogen present in roe (such as livetin β '-component, egg fat phosphorus
Protein light chain etc.) it can make to produce allergic reaction after autopath is edible, jeopardize health.At present, using roe carry out boiling,
Having for roe leisure food made of the processing such as frying, seasoning is many, but it is relevant using roe come fermenting and producing ferment also not
Appear in the newspapers.
The content of the invention
It is an object of the invention to：For above-mentioned problem, the present invention provides a kind of preferably raising fish processing
The comprehensive utilization ratio of accessory substance and the method for realizing value-added roe fermenting and producing ferment.The inventive method produces obtained ferment
Rich in lactic acid and biodiasmin, purgative function is adjusted, the health-care efficacy of ferment is improved, is advantageous to health.
In order to achieve the above object, present invention employs following technical scheme：
A kind of method of roe fermenting and producing ferment, comprises the following steps：
(1) it is roe surface clean is clean, egg capsule film is removed, addition salt, cooking wine pickle 15~20min after cleaning, and salt down
The temperature of system is 15~22 DEG C；
(2) roe that step (1) has been pickled is completed in bottom in steamer, then places into clean spill and Rubus Tosaefulins,
20~25min of boiling again after big fire is boiled, is dried to moisture content less than 15% after boiling is good, be then sent into pulverizer and crush together
It is 200~300 mesh to mesh granularity, obtains mixed-powder；
(3) black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe, fruit are weighed in parts by weight, add step
(2) mixed-powder, be well mixed, at 85~92 DEG C sterilize 15~20min, according to 2~4% weight than access in pair
The mixed-culture medium of the compound probiotic in growth period is counted, continuously ferment 15~20d at 25~28 DEG C in sealed fermenter, preceding
Vibrate within eight days a hour sooner or later daily, the 9th day starts quiescent culture；
(4) collagen and multivitamin are weighed in parts by weight, are placed in 25~30min of sterilizing at 72~78 DEG C, when
Collagen and a variety of is added when fermented slurry pH value in step (3) fermentation tank reaches 4.6~5.0 into above-mentioned fermented slurry
Vitamin, it is well mixed, regulation temperature is 22~26 DEG C of 5~10d of continuing fermentation, and pH value terminates to ferment when reaching 3.5~4.0,
Filtrate is collected by filtration；
(5) by filtrate obtained by step (4) by homogeneous, pasteurize, packing, capping, examine it is qualified, be placed in 2~8 DEG C with
Lower refrigeration, produces required ferment.
All raw materials are fermented again after sterilizing, have prevented the risk of miscellaneous bacteria infection；Fermentation termination be pH value extremely
During 3.5-4.0 or when fermentation liquid acidity no longer rises, the former terminates fermentation by way of being cooled to 0 DEG C or so, and the latter is certainly
So terminate fermentation.
Further, in step (1), the weight of the salt and cooking wine is the 3% of roe, and salt：Cooking wine=1：2.
Further, in step (3), the fruit is by butter fruit, Kiwi berry, mango, mulberries, passion fruit, navel orange, longan
According to 1：2：1：3：1：5：2 compositions.
Further, in step (3), the compound probiotic kind is by Lactobacillus delbrueckii, lactobacillus acidophilus, bulgarian milk
Bacillus, Lactobacillus plantarum, S. cervisiae, acetobacter, bacillus and Bifidobacterium are according to 1：3：2：1：5：2：3：4 groups
Into.
Further, in step (4), the multivitamin is by vitamin A, vitamin B1, vitamin B2, vitamin
B6, FA, vitamin B12, vitamin C, vitamin D and vitamin E are according to 1：1：1：2：1：1：5：3：4 compositions.
Further, it is described to be filtered into natural filtration in step (4).
Further, carried out in step (5), the homogenization under 15~20MPa pressure conditions；Described bus kills
Bacterium technique keeps 15min to be sterilized in 60~65 DEG C.
In the application, the ferment is made up of the raw material of following parts by weight：400~600 parts of roe, spill 250~450
Part, 200~400 parts of Rubus Tosaefulins, 80~120 parts of black rice flour, 55~95 parts of millet powder, 55~95 parts of red bean powder, Hericium erinaceus 65~
105 parts, 65~105 parts of pumpkin, 120~180 parts of horseshoe, 45~85 parts of collagen, 50~90 parts of multivitamin, fruit
100~150 parts and 15~30 parts of compound probiotic.
Ferment product of the present invention can be divided into low sugar, high sugared ferment product；There are juice and turbid juice ferment product；Sterilize, containing work
Bacterium ferment product；The ferment products such as ferment powder, ferment particle, chewable tablets, effervescent tablet, lozenge, capsule.Prepare and produced containing live ferment
During product, it is not necessary to by pasteurize.When being prepared into ferment powder, ferment particle, chewable tablets, effervescent tablet, lozenge, capsule, it is necessary to
Technique described above is processed further, such as dries, be granulated, tabletting, drying temperature is 60~70 DEG C.
Experimental facilities of the present invention：Pulverizer；Mixer；Temperature controller；The hole thermostat water bath of biserial four：Changzhou is state-run
Testing equipment research institute HH-S4；Autoclave sterilization machine：Hangzhou section dawn chemical industry experimental instruments and equipment limited YXQ-LS；Sterile behaviour
Make platform：Suzhou hundred million reaches cleaning laboratory equipment Co., Ltd；ELIASA：Bai Teng Instrument Ltd. of the U.S. (BioTek)
Cytation3；Other unaccounted equipment are the conventional equipment used in the production technology of this area, and the operation of each equipment,
Parameter etc. is carried out according to routine operation, has no special feature.
Raw materials used in the present invention is to commonly use raw material in the production of this area, can be obtained from market, and for production
As a result will not have an impact.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) present invention does primary raw material using roe and prepares ferment, improves the comprehensive utilization ratio of fish processing byproduct simultaneously
Realize increment；The agricultural product such as spill, Rubus Tosaefulins, black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe are also used in addition,
A new way is provided for the agricultural resource utilization of locality, the added value of raw material is improved, has greatly facilitated and worked as
The development of ground planting industry.
(2) the compatibility composition of raw material of the present invention makes product be in mild-natured, using the biofermentation of composite bacteria, is rich in product
Lactic acid and biodiasmin, there is important regulative to human body intestinal canal microecological balance, purgative function can be adjusted, have clear
Heat, dehumidify, detoxify, enriching blood, the effect of improving eyesight, removing toxic substances and promoting tissue regeneration, QI invigorating are refreshed oneself, improving the health-care efficacy of ferment.
(3) nutrition such as abundant calcium, magnesium, iron, zinc, vitamin, flavones, beta carotene, polysaccharide are contained in ferment of the present invention
Composition and soluble dietary fiber, while also contain substantial amounts of probiotics, make product that there is whole intestines defaecation, remove vivotoxin
Good effects, to softening blood vessel, improve microcirculation, anti-aging, alleviate visual fatigue and improve antioxidant ability of organism with product
Pole acts on, and long-term consumption can reach lowering blood-fat and reducing weight, toxin-expelling and face nourishing, preventing and treating colorectal cancer, the medical value for preventing and treating heart disease and guarantor
Strong effect, to maintaining body normal function to play an important roll.
(4) fermented using composite bacteria, fermentation produces substantial amounts of somatic cells and thalline autolysate, it is possible to increase body is exempted from
Epidemic disease power, due to microorganism promote raw material metabolism produce substantial amounts of primary, secondary metabolite for example amino acid, vitamin, organic acid,
Outside the organic active ingredients such as various enzymes, aromatic compound, sugar alcohol, polyphenol, small-molecular peptides and substantial amounts of oligosaccharide, but also
The many valuable factor with health role to the mankind such as substantial amounts of flavone compound is produced, while raw material is also included in ferment
And a large amount of nutrition contained by microorganism itself and functional component, these beneficiating ingredients greatly facilitate the increasing of intestinal beneficial flora
Value, suppress harmful bacteria, so as to reduce the generation of corrupt substance and noxious material, play regulation gut flora balance, enhancing is immune,
Promote beauty, promote sleep, the effect of anti-aging.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, preferred embodiment is enumerated below, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also realize the present invention's even without these specific details
These aspects.
Embodiment 1
A kind of method of roe fermenting and producing ferment, is made up of the raw material of following parts by weight：400 parts of roe, spill 250
Part, 200 parts of Rubus Tosaefulins, 80 parts of black rice flour, 55 parts of millet powder, 55 parts of red bean powder, 65 parts of Hericium erinaceus, 65 parts of pumpkin, horseshoe 120
Part, 45 parts of collagen, 50 parts of multivitamin, 100 parts of fruit and 15 parts of compound probiotic.
The preparation method of ferment described above comprises the following steps：
(1) it is roe surface clean is clean, egg capsule film is removed, addition salt, cooking wine pickle 15min after cleaning, and pickle
Temperature is 15 DEG C；The weight of the salt and cooking wine is the 3% of roe, and salt：Cooking wine=1：2；
(2) roe that step (1) has been pickled is completed in bottom in steamer, then places into clean spill and Rubus Tosaefulins,
Boiling 20min again after big fire is boiled, is dried to moisture content less than 15% after boiling is good, be then sent into together in pulverizer and be crushed to mesh
Granularity is 200 mesh, obtains mixed-powder；
(3) black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe, fruit are weighed in parts by weight, add step
(2) mixed-powder, it is well mixed, sterilize 15min at 85 DEG C, according to 2% weight than accessing in exponential phase
Compound probiotic mixed-culture medium, continuously ferment at 25 DEG C 15d in sealed fermenter, and the first eight day vibrates one sooner or later daily
Individual hour, the 9th day starts quiescent culture；The fruit is by butter fruit, Kiwi berry, mango, mulberries, passion fruit, navel orange, longan
According to 1：2：1：3：1：5：2 compositions；The compound probiotic kind by Lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus bulgaricus,
Lactobacillus plantarum, S. cervisiae, acetobacter, bacillus and Bifidobacterium are according to 1：3：2：1：5：2：3：4 compositions；It is described
Lactobacillus plantarum selects CGMCC11763, acetobacter selection cicc7016, S. cervisiae selection cicc1526；
(4) collagen and multivitamin are weighed in parts by weight, is placed at 72 DEG C the 25min that sterilizes, when step (3) is sent out
Collagen and multivitamin are added when fermented slurry pH value in fermentation tank reaches 4.6~5.0 into above-mentioned fermented slurry, is mixed
Close uniformly, regulation temperature is 22 DEG C of continuing fermentation 5d, and pH value terminates to ferment when reaching 3.5~4.0, and filtrate is collected by filtration；It is described
Multivitamin is by vitamin A, vitamin B1, vitamin B2, vitamin B6, FA, vitamin B12, vitamin C, dimension
Raw plain D and vitamin E are according to 1：1：1：2：1：1：5：3：4 compositions；It is described to be filtered into natural filtration；
(5) filtrate obtained by step (4) is placed in 2 by being dried at homogeneous, 60 DEG C, being granulated, dispensing, covering, examining qualified
Less than~8 DEG C refrigerations, obtain powder containing live ferment；The homogenization is carried out under 15MPa pressure conditions；Described bus kills
Bacterium technique keeps 15min to be sterilized in 60 DEG C.
Embodiment 2
A kind of method of roe fermenting and producing ferment, is made up of the raw material of following parts by weight：600 parts of roe, spill 450
Part, 400 parts of Rubus Tosaefulins, 120 parts of black rice flour, 95 parts of millet powder, 95 parts of red bean powder, 105 parts of Hericium erinaceus, 105 parts of pumpkin, horseshoe
30 parts of 180 parts, 85 parts of collagen, 90 parts of multivitamin, 150 parts of fruit and compound probiotic.
The preparation method of ferment described above comprises the following steps：
(1) it is roe surface clean is clean, egg capsule film is removed, addition salt, cooking wine pickle 20min after cleaning, and pickle
Temperature is 22 DEG C；The weight of the salt and cooking wine is the 3% of roe, and salt：Cooking wine=1：2；
(2) roe that step (1) has been pickled is completed in bottom in steamer, then places into clean spill and Rubus Tosaefulins,
Boiling 25min again after big fire is boiled, is dried to moisture content less than 15% after boiling is good, be then sent into together in pulverizer and be crushed to mesh
Granularity is 300 mesh, obtains mixed-powder；
(3) black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe, fruit are weighed in parts by weight, add step
(2) mixed-powder, it is well mixed, sterilize 20min at 92 DEG C, according to 4% weight than accessing in exponential phase
Compound probiotic mixed-culture medium, continuously ferment at 28 DEG C 20d in sealed fermenter, and the first eight day vibrates one sooner or later daily
Individual hour, the 9th day starts quiescent culture；The fruit is by butter fruit, Kiwi berry, mango, mulberries, passion fruit, navel orange, longan
According to 1：2：1：3：1：5：2 compositions；The compound probiotic kind by Lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus bulgaricus,
Lactobacillus plantarum, S. cervisiae, acetobacter, bacillus and Bifidobacterium are according to 1：3：2：1：5：2：3：4 compositions；
(4) collagen and multivitamin are weighed in parts by weight, is placed at 78 DEG C the 30min that sterilizes, when step (3) is sent out
Collagen and multivitamin are added when fermented slurry pH value in fermentation tank reaches 4.6~5.0 into above-mentioned fermented slurry, is mixed
Close uniformly, regulation temperature is 26 DEG C of continuing fermentation 10d, and pH value terminates to ferment when reaching 3.5~4.0, and filtrate is collected by filtration；It is described
Multivitamin is by vitamin A, vitamin B1, vitamin B2, vitamin B6, FA, vitamin B12, vitamin C, dimension
Raw plain D and vitamin E are according to 1：1：1：2：1：1：5：3：4 compositions；It is described to be filtered into natural filtration；
(5) by filtrate obtained by step (4) by homogeneous, pasteurize, packing, capping, examine it is qualified, be placed in 2~8 DEG C with
Lower refrigeration, obtain being free of live ferment liquid；The homogenization is carried out under 20MPa pressure conditions；Described bus sterilization work
Skill keeps 15min to be sterilized in 65 DEG C.
Embodiment 3
A kind of method of roe fermenting and producing ferment, is made up of the raw material of following parts by weight：500 parts of roe, spill 350
Part, 300 parts of Rubus Tosaefulins, 100 parts of black rice flour, 75 parts of millet powder, 75 parts of red bean powder, 85 parts of Hericium erinaceus, 85 parts of pumpkin, horseshoe 150
Part, 65 parts of collagen, 70 parts of multivitamin, 125 parts of fruit and 22 parts of compound probiotic.
The preparation method of ferment described above comprises the following steps：
(1) it is roe surface clean is clean, egg capsule film is removed, addition salt, cooking wine pickle 18min after cleaning, and pickle
Temperature is 19 DEG C；The weight of the salt and cooking wine is the 3% of roe, and salt：Cooking wine=1：2；
(2) roe that step (1) has been pickled is completed in bottom in steamer, then places into clean spill and Rubus Tosaefulins,
Boiling 22min again after big fire is boiled, is dried to moisture content less than 15% after boiling is good, be then sent into together in pulverizer and be crushed to mesh
Granularity is 250 mesh, obtains mixed-powder；
(3) black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe, fruit are weighed in parts by weight, add step
(2) mixed-powder, it is well mixed, sterilize 18min at 88 DEG C, according to 3% weight than accessing in exponential phase
Compound probiotic mixed-culture medium, continuously ferment at 26 DEG C 17d in sealed fermenter, and the first eight day vibrates one sooner or later daily
Individual hour, the 9th day starts quiescent culture；The fruit is by butter fruit, Kiwi berry, mango, mulberries, passion fruit, navel orange, longan
According to 1：2：1：3：1：5：2 compositions；The compound probiotic kind by Lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus bulgaricus,
Lactobacillus plantarum, S. cervisiae, acetobacter, bacillus and Bifidobacterium are according to 1：3：2：1：5：2：3：4 compositions；
(4) collagen and multivitamin are weighed in parts by weight, is placed at 75 DEG C the 27min that sterilizes, when step (3) is sent out
Collagen and multivitamin are added when fermented slurry pH value in fermentation tank reaches 4.6~5.0 into above-mentioned fermented slurry, is mixed
Close uniformly, regulation temperature is 24 DEG C of continuing fermentation 8d, and pH value terminates to ferment when reaching 3.5~4.0, and filtrate is collected by filtration；It is described
Multivitamin is by vitamin A, vitamin B1, vitamin B2, vitamin B6, FA, vitamin B12, vitamin C, dimension
Raw plain D and vitamin E are according to 1：1：1：2：1：1：5：3：4 compositions；It is described to be filtered into natural filtration；
(5) it is filtrate obtained by step (4) is qualified by homogeneous, 70 DEG C of drying, tabletting, packing, capping, inspection, it is placed in 2~
Less than 8 DEG C refrigerations, obtain piece containing live ferment；The homogenization is carried out under 17MPa pressure conditions；Described bus sterilization
Technique keeps 15min to be sterilized in 62 DEG C.
It is nontoxic in order to better illustrate the roe fermenting and producing ferment product of the present invention, there is lowering blood-fat and reducing weight, promotion to digest,
The advantages of toxin-expelling and face nourishing etc. is vdiverse in function, make following test.
First, toxicity test
Small white mouse 30, body weight 20-25g is taken, male and female dual-purpose, is randomly divided into 2 groups, every group 15.One of which is normal
Test group is measured, five groups are super quantity test group in addition.Normal amount test group dosage is 2mg/10g, and excess test group dosage is
4mg/10g, daily once in the morning and once at night, even eat one week, administering mode is gavage, and observation daily is reacted after taking.As a result show：Respectively
Group mouse behavior is without exception, and without poisoning symptoms such as dull, movable reductions, appetite, excrement are without exception, and general signs are good, table
Bright roe fermenting and producing ferment product safety of the invention, have no toxic side effect.
2nd, Quality Identification
The roe fermenting and producing ferment product that embodiment 1-3 is prepared carries out following attribute test, tests subject
For the immunocompromised patient between 50-70 year, 30g roe fermenting and producing ferment products are drunk for each person every day, determine the ferment
Smell, mouthfeel and promote digestic property, measure crowd immunity before testing is without significant difference.Control group 1 drinks mineral spring
Water, control group 2 eat digestion-promoting stomachic.Wherein smell, mouthfeel and promotion digestic property test result use marking system, according to quality
Quality is divided into AAAAA, AAAA, AAA, AA, A, and embodiment 1-3 quality determination results are as shown in table 1.
Table 1
| Test sample | Smell | Mouthfeel | Promote digestic property |
| Embodiment 1 | AAAA | AAAAA | AAAA |
| Embodiment 2 | AAAAA | AAAAA | AAAAA |
| Embodiment 3 | AAA | AAAA | AAAAA |
| Control group 1 | AAAA | AAA | A |
| Control group 2 | AAAAA | AA | AA |
As shown in Table 1, roe fermenting and producing ferment product odour of the present invention, in good taste, and disappear with significant promotion
Change performance, more prominent, the roe fermenting and producing ferment wherein corresponding to embodiment 2 in terms of immunocompromised patient's immunity is improved
Product quality is more preferable, and health properties are stronger.
In addition, this product selects 100 ages of Hechi prefecture of Guangxi in 35~50 years old women population for suffering from constipation symptom
Continuous edible 2 months, edible 30g, is compared, the results showed that 83% personnel's constipation has significantly with edible preceding and edible rear effect daily
Improve, while 91.5% edible crowd generally feels that enteron aisle abilities of digestive and absorption has clear improvement.
3rd, application example
(1) Mr. Wang, female, 52 years old, 17 year previous existence complete child was more fat afterwards, and fat-reducing of going on a diet is also ineffective, causes blood fat
Also and then increase, any lipid-loweringing, slimming medicine is not used in the proximal segment time, and the roe fermenting and producing ferment through eating the present invention produces
Product, daily when breakfast or afternoon tea are eaten, after eating 4 weeks, body weight control is got off, and has subtracted 5 jin after edible 8 weeks, eats 5
After month, blood fat does not increase, and after eating 9 months, blood fat reduces, and he or she feels that situation is clearly better.
(2) Liang, man, 56 years old, is often treated with courtesy due to working principle and drunk, along with not raising carefully after drinking, 1 year
Glandular stomach slightly causes without paying attention to and had a stomach-ache, also suffer from diarrhea at the drop of a hat with regard to not so good, and any stomach strengthening and digestion promoting medicine is not used in the proximal segment time
Thing, through eating the roe fermenting and producing ferment product of the present invention, work as breakfast daily or afternoon tea is eaten, after eating 8 weeks, now
The symptom of diarrhoea does not occur, and he or she feels that situation is clearly better.
(3) Wu, female, 35 years old, working principle will face computer daily, and it is dry and astringent, tired to occur eyes before half a year, eyes
There is large stretch of red blood silk inside, and shoulder is ached, and is not also felt any better after rest, and any eyedrops and shoulder acid is not used in the proximal segment time
Pain medicine, do not carry out other shoulder massages yet, through eating the roe fermenting and producing ferment product of the present invention, daily when breakfast or
Afternoon tea is eaten, and after eating 2 weeks, inside ofeye does not have red blood silk, and after eating 5 weeks, the symptom that eyes are dry and astringent, tired does not have
, after eating 2 months, shoulder is not ached, and he or she feels that situation is clearly better.
In summary, the present invention does primary raw material using roe and prepares ferment, improves the comprehensive profit of fish processing byproduct
With rate and realize increment；In addition also using spill, Rubus Tosaefulins, black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe etc.
Agricultural product, a new way is provided for the agricultural resource utilization of locality, the added value of raw material is improved, greatly promotees
The development of local planting industry is entered.The compatibility composition of raw material makes product be in mild-natured, using the biofermentation of composite bacteria, makes product
Rich in lactic acid and biodiasmin, there is important regulative to human body intestinal canal microecological balance, purgative function can be adjusted, had
Heat-clearing, dehumidifying, detoxify, enrich blood, the effect of improving eyesight, removing toxic substances and promoting tissue regeneration, QI invigorating are refreshed oneself, improving the health-care efficacy of ferment.In ferment
Containing the nutritional ingredients such as abundant calcium, magnesium, iron, zinc, vitamin, flavones, beta carotene, polysaccharide and soluble dietary fiber, together
When also contain substantial amounts of probiotics, make product have whole intestines defaecation, remove vivotoxin good effects, to softening blood vessel, change
Kind microcirculation, anti-aging, enhancing are immunized, promote to sleep, alleviate visual fatigue and improve antioxidant ability of organism with actively work
With long-term consumption can reach lowering blood-fat and reducing weight, toxin-expelling and face nourishing, preventing and treating colorectal cancer, the medical value for preventing and treating heart disease and health care and make
With to maintaining body normal function to play an important roll.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
- A kind of 1. method of roe fermenting and producing ferment, it is characterised in that comprise the following steps：(1) it is roe surface clean is clean, egg capsule film is removed, addition salt, cooking wine pickle 15~20min after cleaning, and pickle Temperature is 15~22 DEG C；(2) roe that step (1) has been pickled is completed in bottom in steamer, then places into clean spill and Rubus Tosaefulins, big fire 20~25min of boiling again after boiled, is dried to moisture content less than 15% after boiling is good, be then sent into together in pulverizer and be crushed to mesh Granularity is 200~300 mesh, obtains mixed-powder；(3) black rice flour, millet powder, red bean powder, Hericium erinaceus, pumpkin, horseshoe, fruit are weighed in parts by weight, add step (2) Mixed-powder, it is well mixed, sterilize 15~20min at 85~92 DEG C, is given birth to according to 2~4% weight than access in logarithm The mixed-culture medium of long-term compound probiotic, continuously ferment at 25~28 DEG C 15~20d in sealed fermenter, the first eight day Vibrate a hour sooner or later daily, the 9th day starts quiescent culture；(4) collagen and multivitamin are weighed in parts by weight, are placed in 25~30min of sterilizing at 72~78 DEG C, are worked as step (3) collagen and a variety of dimension lifes are added when the fermented slurry pH value in fermentation tank reaches 4.6~5.0 into above-mentioned fermented slurry Element, it is well mixed, regulation temperature is 22~26 DEG C of 5~10d of continuing fermentation, and pH value terminates to ferment when reaching 3.5~4.0, filtering Collect filtrate；(5) by filtrate obtained by step (4) by homogeneous, pasteurize, packing, capping, examine it is qualified, be placed in less than 2~8 DEG C it is cold Hide, produce required ferment.
- A kind of 2. method of roe fermenting and producing ferment according to claim 1, it is characterised in that：It is described in step (1) The weight of salt and cooking wine is the 3% of roe, and salt：Cooking wine=1：2.
- A kind of 3. method of roe fermenting and producing ferment according to claim 1, it is characterised in that：It is described in step (3) Fruit is by butter fruit, Kiwi berry, mango, mulberries, passion fruit, navel orange, longan according to 1：2：1：3：1：5：2 compositions.
- A kind of 4. method of roe fermenting and producing ferment according to claim 1, it is characterised in that：It is described in step (3) Compound probiotic kind is by Lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus plantarum, S. cervisiae, acetic acid Bacillus, bacillus and Bifidobacterium are according to 1：3：2：1：5：2：3：4 compositions.
- A kind of 5. method of roe fermenting and producing ferment according to claim 1, it is characterised in that：It is described in step (4) Multivitamin is by vitamin A, vitamin B1, vitamin B2, vitamin B6, FA, vitamin B12, vitamin C, dimension Raw plain D and vitamin E are according to 1：1：1：2：1：1：5：3：4 compositions.
- A kind of 6. method of roe fermenting and producing ferment according to claim 1, it is characterised in that：It is described in step (4) It is filtered into natural filtration.
- A kind of 7. method of roe fermenting and producing ferment according to claim 1, it is characterised in that：It is described in step (5) Homogenization is carried out under 15~20MPa pressure conditions；Described bus process for sterilizing keeps 15min to carry out in 60~65 DEG C Sterilization.
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| CN109123622A (en) * | 2018-08-09 | 2019-01-04 | 黔西南州天麒绿色产业开发有限公司 | A kind of conditioning health rose fermentation ferment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509703A (en) * | 2016-10-28 | 2017-03-22 | 盐城师范学院 | Production technology of puffer fish roe sauce |
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| CN106509703A (en) * | 2016-10-28 | 2017-03-22 | 盐城师范学院 | Production technology of puffer fish roe sauce |
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| CN109123622A (en) * | 2018-08-09 | 2019-01-04 | 黔西南州天麒绿色产业开发有限公司 | A kind of conditioning health rose fermentation ferment and preparation method thereof |
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Application publication date: 20171222 |