CN107616191A - A kind of method for preparing ferment - Google Patents
A kind of method for preparing ferment Download PDFInfo
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- CN107616191A CN107616191A CN201710758808.XA CN201710758808A CN107616191A CN 107616191 A CN107616191 A CN 107616191A CN 201710758808 A CN201710758808 A CN 201710758808A CN 107616191 A CN107616191 A CN 107616191A
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- Prior art keywords
- fermentation
- ferment
- agricultural byproducts
- bar
- primer
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Abstract
The invention discloses a kind of method for preparing ferment, following operating procedure is included：(1) agricultural byproducts are cleaned up, air-dries, agricultural byproducts are cut into bar；(2) gained bar in step (1) is mixed with fermentation primer, is sealed by fermentation 15~25 days, produces under normal temperature；Wherein, described fermentation primer by brown sugar and aspirin according to mass ratio 1:0.007~0.009 is obtained by mixing.Preparation method of the present invention is using aspirin with brown sugar as fermentation primer, agricultural byproducts fermentation can be reduced and generate caused acid smell taste during ferment, the pure brightness of products obtained therefrom is improved, and can effectively reduce the time that generation ferment is prepared using agricultural byproducts.
Description
Technical field
The present invention relates to ferment fermentation technical field, more particularly to a kind of method for preparing ferment.
Background technology
During agricultural planting, after agricultural product harvest, the byproduct such as skin of some gourd, fruit and vegetables abandons in field mostly,
Or fermentation produces poisonous and harmful, unpleasant gas, or wait to after drying up and burn, so greatly reduce the utilization of agricultural byproducts
Rate.
Human body can be directly acted on after preparing gained ferment dilution using fresh fruit mostly in the prior art, and is used
Agricultural byproducts such as apple skin, pomelo peel, banana skin etc., because the problem of raw material, the fermentation gained most cacosmia of ferment is very sour, dilution
Human body, which uses, afterwards also has strange taste, and fermentation time is longer.Therefore, need badly now one kind can improve agricultural byproducts utilization rate,
Solve to prepare stink caused by ferment using agricultural byproducts, improve the quality of gained ferment and shorten the method for fermentation time.
The information for being disclosed in the background section is merely intended to understanding of the increase to the general background of the present invention, without answering
It has been the prior art well known to persons skilled in the art when being considered as recognizing or implying the information structure in any form.
The content of the invention
The present invention in the prior art for the fruit peel utilization rate in agricultural product it is not high the problem of, invent a kind of system
The method of standby ferment, it is intended to which agricultural byproducts utilization rate can be greatly improved, solve to prepare ferment using agricultural byproducts by obtaining one kind
The quality of ferment obtained by caused stink, raising and the method for shortening fermentation time.
To achieve the above object, technical scheme provided by the invention is as follows：
A kind of method for preparing ferment, includes following operating procedure：
(1) agricultural byproducts are cleaned up, air-dries, agricultural byproducts are cut into bar；
(2) gained bar in step (1) is mixed with fermentation primer, is sealed by fermentation 15~25 days, produces under normal temperature；Its
In, described fermentation primer is by brown sugar and aspirin according to mass ratio 1:0.007~0.009 is obtained by mixing.
Preferably, the agricultural byproducts described in step (1) are watermelon peel, pomelo peel, apple skin, orange peel or banana skin
At least one of.
Preferably, in step (1) by agricultural byproducts be cut into length be 3~6 centimetres, thickness be 0.1~0.5 centimetre,
Width is 0.2~2 centimetre of bar.
Preferably, the middle gained bar of step (1) described in step (2) and fermentation primer are according to mass ratio 1:0.7~
1:1.7 mixing.
Preferably, the brown sugar described in step (2) is ingot brown sugar.
The ferment as obtained by prepared by above-mentioned method, applies in industrial production, as used in sterilization, sterilization, cleaning, can not make
For human body.
Compared with prior art, the present invention has the advantages that：
Preparation method of the present invention is used as fermentation primer using aspirin and brown sugar, can reduce agricultural byproducts fermentation generation
Caused acid smell taste during ferment, improves the pure brightness of products obtained therefrom, and can effectively reduce using agricultural and sideline production
Product prepare the time of generation ferment.
Embodiment
It is described in detail with reference to embodiment, it is to be understood that protection scope of the present invention is not by specific
The limitation of embodiment.The brown sugar used in the embodiment of the present invention 1~3 for commercially available gained ingot brown sugar, by ingot brown sugar powder
Crossed after broken obtained by after 80~100 mesh sieves.
Embodiment 1
A kind of method for preparing ferment, includes following operating procedure：
(1) agricultural byproducts watermelon peel, apple skin, orange peel and banana skin are cleaned up, air-dries, agricultural byproducts are cut into
Length is 3~6 centimetres, thickness be 0.1~0.5 centimetre, bar that width is 0.2~2 centimetre；
(2) by gained bar in step (1) and fermentation primer according to mass ratio 1:1.7 mix, and are sealed by fermentation under normal temperature
25 days, filtering, filtrate is taken, produces ferment；Wherein, described fermentation primer by brown sugar and aspirin according to mass ratio 1:
0.009 is obtained by mixing.
Embodiment 2
A kind of method for preparing ferment, includes following operating procedure：
(1) agricultural byproducts pomelo peel and orange peel are cleaned up, air-dried, agricultural byproducts are cut into length as 3~6 lis
Rice, thickness be 0.1~0.5 centimetre, bar that width is 0.2~2 centimetre；
(2) by gained bar in step (1) and fermentation primer according to mass ratio 1:0.7 mixes, and is sealed by fermentation under normal temperature
15 days, filtering, filtrate is taken, produces ferment；Wherein, described fermentation primer by brown sugar and aspirin according to mass ratio 1:
0.007 is obtained by mixing.
Embodiment 3
A kind of method for preparing ferment, includes following operating procedure：
(1) agricultural byproducts watermelon peel, pomelo peel, apple skin, orange peel and banana skin are cleaned up, air-dried, will be agricultural and sideline
Product be cut into length be 3~6 centimetres, thickness be 0.1~0.5 centimetre, bar that width is 0.2~2 centimetre；
(2) by gained bar in step (1) and fermentation primer according to mass ratio 1:1 is mixed, and 20 are sealed by fermentation under normal temperature
My god, filtering, filtrate is taken, produces ferment；Wherein, described fermentation primer by brown sugar and aspirin according to mass ratio 1:0.008
It is obtained by mixing.
Comparative example 1
A kind of method for preparing ferment, includes following operating procedure：
(1) agricultural byproducts watermelon peel, pomelo peel, apple skin, orange peel and banana skin are cleaned up, air-dried, will be agricultural and sideline
Product be cut into length be 3~6 centimetres, thickness be 0.1~0.5 centimetre, bar that width is 0.2~2 centimetre；
(2) by gained bar in step (1) with brown sugar (identical with the brown sugar used in embodiment 3) according to mass ratio 1:
1 mixes, and is sealed by fermentation 20 days under normal temperature, filters, takes filtrate, produce ferment.
Comparative example 2
A kind of method for preparing ferment, includes following operating procedure：
(1) agricultural byproducts watermelon peel, pomelo peel, apple skin, orange peel and banana skin are cleaned up, air-dried, will be agricultural and sideline
Product be cut into length be 3~6 centimetres, thickness be 0.1~0.5 centimetre, bar that width is 0.2~2 centimetre；
(2) by gained bar in step (1) and fermentation primer according to mass ratio 1:1 is mixed, and 20 are sealed by fermentation under normal temperature
My god, filtering, filtrate is taken, produces ferment；Wherein, described fermentation primer by white granulated sugar and aspirin according to mass ratio 1:
0.008 is obtained by mixing.
Detection
Observe in embodiment 1~3 and comparative example 1~2 in fermentation process gained after caused smell, and fermentation
The condition of ferment, as a result for：Smelly tart flavour, fermentation process and the vegetable using normal condition are not produced in the fermentation process of embodiment 1~3
Dish or fruit fermentation taste are no different, and products obtained therefrom color is pale yellow, limpid；Fermentation process has strange sour cacosmia taste in comparative example 1
Road, the stench are more than using the vegetables of normal condition or fruit fermentation taste, and products obtained therefrom color is pale brown, half muddiness；Contrast is real
Applying fermentation process in example 2 has peculiar smell, and peculiar smell is slightly larger than using the vegetables of normal condition or fruit fermentation taste, products obtained therefrom color
It is pale yellow, more muddy, comparative example 2 is continued into fermentation 10 days, products obtained therefrom color is pale yellow, slightly cloudy.
The description of the foregoing specific illustrative embodiment to the present invention is to illustrate and the purpose of illustration.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explain that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and utilize the present invention a variety of exemplaries and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
- A kind of 1. method for preparing ferment, it is characterised in that include following operating procedure：(1) agricultural byproducts are cleaned up, air-dries, agricultural byproducts are cut into bar；(2) gained bar in step (1) is mixed with fermentation primer, is sealed by fermentation 15~25 days, produces under normal temperature；Wherein, Described fermentation primer is by brown sugar and aspirin according to mass ratio 1:0.007~0.009 is obtained by mixing.
- 2. according to the method for claim 1, it is characterised in that：Agricultural byproducts described in step (1) are watermelon peel, shaddock At least one of skin, apple skin, orange peel or banana skin.
- 3. according to the method for claim 1, it is characterised in that：Agricultural byproducts are cut into length as 3~6 lis in step (1) Rice, thickness be 0.1~0.5 centimetre, bar that width is 0.2~2 centimetre.
- 4. according to the method for claim 1, it is characterised in that：Gained bar and hair in step (1) described in step (2) Ferment primer is according to mass ratio 1:0.7~1:1.7 mixing.
- 5. according to the method for claim 1, it is characterised in that：Brown sugar described in step (2) is ingot brown sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710758808.XA CN107616191A (en) | 2017-08-29 | 2017-08-29 | A kind of method for preparing ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710758808.XA CN107616191A (en) | 2017-08-29 | 2017-08-29 | A kind of method for preparing ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107616191A true CN107616191A (en) | 2018-01-23 |
Family
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| CN201710758808.XA Pending CN107616191A (en) | 2017-08-29 | 2017-08-29 | A kind of method for preparing ferment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077917A (en) * | 2018-02-06 | 2018-05-29 | 柳州市柳州菜饮食文化博物馆 | A kind of passion fruit pericarp ferment and preparation method thereof |
| CN108719968A (en) * | 2018-04-11 | 2018-11-02 | 程君 | A kind of composite enzyme and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101641435A (en) * | 2006-12-18 | 2010-02-03 | 诺维信北美公司 | Produce the method for tunning |
| CN105441224A (en) * | 2015-12-17 | 2016-03-30 | 郑州远航农业科技有限公司 | Enzyme stock solution and environmental-protection enzyme, and preparation methods thereof |
| CN106343564A (en) * | 2016-08-30 | 2017-01-25 | 柳州职业技术学院 | Environmental protection enzyme using brown sugar and preparing method thereof |
-
2017
- 2017-08-29 CN CN201710758808.XA patent/CN107616191A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101641435A (en) * | 2006-12-18 | 2010-02-03 | 诺维信北美公司 | Produce the method for tunning |
| CN105441224A (en) * | 2015-12-17 | 2016-03-30 | 郑州远航农业科技有限公司 | Enzyme stock solution and environmental-protection enzyme, and preparation methods thereof |
| CN106343564A (en) * | 2016-08-30 | 2017-01-25 | 柳州职业技术学院 | Environmental protection enzyme using brown sugar and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077917A (en) * | 2018-02-06 | 2018-05-29 | 柳州市柳州菜饮食文化博物馆 | A kind of passion fruit pericarp ferment and preparation method thereof |
| CN108719968A (en) * | 2018-04-11 | 2018-11-02 | 程君 | A kind of composite enzyme and preparation method thereof |
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