CN107660737A - A kind of fig ferment and preparation method thereof - Google Patents
A kind of fig ferment and preparation method thereof Download PDFInfo
- Publication number
- CN107660737A CN107660737A CN201610605588.2A CN201610605588A CN107660737A CN 107660737 A CN107660737 A CN 107660737A CN 201610605588 A CN201610605588 A CN 201610605588A CN 107660737 A CN107660737 A CN 107660737A
- Authority
- CN
- China
- Prior art keywords
- ferment
- parts
- preparation
- sweetener
- bacterium solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000003755 preservative agent Substances 0.000 claims description 11
- 230000002335 preservative effect Effects 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 2
- 230000035699 permeability Effects 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 241000933856 bacterium 8 Species 0.000 claims 1
- 241000235342 Saccharomycetes Species 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 241000202807 Glycyrrhiza Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical group O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 102000010911 Enzyme Precursors Human genes 0.000 description 1
- 108010062466 Enzyme Precursors Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 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
Abstract
The invention discloses a kind of fig ferment and preparation method thereof, and it includes 150 250 parts of bacterium solution, 130 220 parts of fig, 100 150 parts of sweetener, 50 150 parts of water.The bacterium solution includes black-koji mould 30% 50%, saccharomycete 8% 15%, lactic acid bacteria 20% 35% and excess water；Sweetener is radix glycyrrhizae；Have the invention provides one kind and improve immunity, inducing diuresis and reducing edema, hypoglycemic kidney-nourishing enzyme stoste and preparation method, resulting enzyme stoste not only mellow in taste, and preparation technology is easy, raw material availability is high, greatly reduces cost.
Description
Technical field
The present invention relates to food production field, and in particular to a kind of fig ferment and preparation method thereof.
Background technology
Ferment is a kind of active macromolecules with biocatalysis, the condition that ferment can be very gentle in body
Under, various biochemical reactions are efficiently catalyzed, promote the metabolism of organism, it is to maintain body normal function, digestion
The necessary material of the vital movements such as food, repair tissue.
Most of existing ferment preparation technology is fermented using the fermentation of inoculation bacterium colony and using high sugar, inoculation bacterium colony fermentation
Ferment technique is relatively cumbersome, and strain and sugar only use as leavening, and the enzyme stoste that high sugar fermentation obtains is even more
Unsuitable hyperglycemic patients are drunk.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of fig ferment and preparation method thereof.
To realize the purpose of the present invention, the technical solution adopted in the present invention is：
A kind of fig ferment and preparation method thereof, including bacterium solution 150-250 parts, fig 130-220 parts, sweetener 100-
150 parts, water 50-150 parts.
Fig pulp very sweet tea, belongs to high microsteping fruit, containing abundant acids and enzyme, has very much to diabetic
Benefit, there is remarkable efficacy to dispelling fatigue, raising body immunity, recovery physical efficiency.Ferment, which is made, has inducing diuresis and reducing edema, hypoglycemic kidney-nourishing
The effect of, aid in dietotherapy suitable for nephrosis early stage patient.
Further, the bacterium solution includes black-koji mould 30%-50%, saccharomycete 8%-15%, lactic acid bacteria 20%-35% and surplus
Water.
In ferment manufacturing process, fermentation is essential step, and addition bacterium solution fermentation has been effectively promoted ferment fermentation,
Black-koji mould produces substantial amounts of cellulase and pectase in ferment makes fermentation process, and the fig after crushing is joined
Heshui solution, make the enzyme stoste that is finally prepared without impurity such as pericarp and pulp, the step of eliminating impurity screening, simultaneously
Fig raw material are taken full advantage of again, reduce production cost, make ferment preparation technology more preferably easy and ferment mouthfeel more alcohol
It is thick.
The further sweetener is licorice powder.
Easily bacterium is produced in ferment fermentation process and destroys the fermentation of ferment, and glycyrrhizin has the work sterilized by force in itself
With during the fermentation, instead of traditional preparation technologies for using a large amount of sugar as leavening and bactericide, make finally to prepare
Obtained ferment avoids " high sugar " phenomenon.High sugar can not only suppress the growth of microorganism, so as to suppress saccharomycetes to make fermentation, vinegar
Sour bacterium amount reproduction, destroys the preparation of ferment, and easily causes drinking person blood glucose rise, endangers health.
The preparation method of fig ferment：Step 1, the fig of parts by weight in proportion is chosen, is placed in clear water and soaks
Stripping and slicing is carried out after 10-15min, it is standby less than in the vial of body radius to be put into bottleneck；
Step 2, adds bacterium solution into fig, seals bottleneck with five layers to nine layers of preservative film after sweetener, then uses rubber
Muscle is tied tight, to start to occur a small amount of tunica albuginea when remove preservative film, keeping temperature is 20 degree to 32 degree, is sent out using bottle cap sealing
Ferment.
Preferably, the preservative film is semipermeable membrane.
Saccharomycetes to make fermentation process is aerobic-type fermentation and anaerobic type fermentation, just carries out aerobic respiration under aerobic conditions, largely
Propagation, metabolite is carbon dioxide and water, just carries out anaerobic respiration under anaerobic, and produces release cometabolism production
Thing.Alcohol and water, then alcohol is resolved into acetic acid by acetobacter under aerobic environment.Semipermeable membrane sealing not only keeps ferment
Moisture content is not vaporized and air can be allowed suitably to pass through, and is then tied tight with rubber band, can not be leaked between bottleneck and rubber band
Gas, ensure that air can only be passed through by preservative film, can so discharge air in bottle, and can ensures appropriate oxygen supply to yeast
Bacterium breathes, and saccharomycetes to make fermentation is prematurely terminated and just largely produces alcohol or acetic acid early stage, ensure that final obtained ferment
Mouthfeel is excellent.
Preferably, the bottle cap sealing is fermented 200-240 days, and ferment fermentation is fully finished, and sealing retains to 200-240
My god, a small amount of ethanol for being advantageous to contain in ferment volatilizees completely, makes ferment mouthfeel more aromatic.
Beneficial effects of the present invention：Formed the invention provides a kind of by the use of radix glycyrrhizae as sweetener, inoculation bacterium solution fermentation
Fig enzyme stoste, fig used is the food materials for being adapted to hyperglycemia population edible.The zymogen that the present invention is prepared
Liquid has the effect of improving immunity, inducing diuresis and reducing edema, hypoglycemic kidney-nourishing, while leftover bits and pieces has effectively been handled in preparation technology,
The utilization rate of raw material is improved, reduces cost.
Embodiment
The following implementation to the present invention is further described, so that those skilled in the art can be better understood from simultaneously
Implement.
Embodiment 1
130 parts of fig, 120 parts of licorice powder, 80 parts of water.
Bacterium solution includes black-koji mould 35%, saccharomycete 10%, lactic acid bacteria 25% and excess water.
The fig of immature aforementioned proportion parts by weight is chosen, is placed in clear water after soaking 12min and carries out stripping and slicing progress
Crush, it is standby less than in the vial of body radius to be put into bottleneck；Bacterium solution is added into fig, with five layers to nine after licorice powder
The semi permeability preservative film of layer seals bottleneck, is then tied tight with rubber band, to start to occur a small amount of tunica albuginea when remove preservative film, protect
Temperature is held as 25 degree, is fermented 200 days using bottle cap sealing and can obtain enzyme stoste.
Embodiment 2
220 parts of fig, 150 parts of licorice powder, 150 parts of water.
Bacterium solution includes black-koji mould 50%, saccharomycete 15%, lactic acid bacteria 35% and excess water.
The fig of immature aforementioned proportion parts by weight is chosen, is placed in clear water after soaking 15min and carries out stripping and slicing, be put into
Bottleneck is less than standby in the vial of body radius；Add bacterium solution into fig, it is semi-transparent with five layers to nine layers after licorice powder
Property preservative film seals bottleneck, is then tied tight with rubber band, to start to occur a small amount of tunica albuginea when remove preservative film, keeping temperature is
30 degree, fermented 240 days using bottle cap sealing and can obtain enzyme stoste.
Claims (7)
1. a kind of fig ferment and preparation method thereof, it is characterised in that including bacterium solution 150-250 parts, fig 130-220
Part, sweetener 100-150 parts, water 50-150 parts.
2. fig ferment as described in claim 1, it is characterised in that：The bacterium solution includes black-koji mould 30%-50%, ferment
Female bacterium 8%-15%, lactic acid bacteria 20%-35% and excess water.
3. the fig ferment as described in claim 1 to 2, it is characterised in that：The sweetener is licorice powder.
4. the fig ferment as described in claims 1 to 3, it is characterised in that：The fig is immature fig.
5. the preparation method of the fig ferment as described in Claims 1-4, it is characterised in that：Step 1, choose in proportion
The fig of parts by weight, it is placed in clear water after soaking 10-15min and carries out stripping and slicing, is put into the vial that bottleneck is less than body radius
In it is standby；
Step 2, adds bacterium solution into fig, seals bottleneck with five layers to nine layers of preservative film after sweetener, then uses rubber
Muscle is tied tight, to start to occur a small amount of tunica albuginea when remove preservative film, keeping temperature is 20 degree to 32 degree, is fermented using bottle cap sealing
Obtain enzyme stoste.
6. the preparation method of fig ferment as described in claim 5, it is characterised in that：The preservative film is semi permeability
Film.
7. the preparation method of the fig ferment as described in claim 5 to 6, it is characterised in that：The bottle cap sealing fermentation
200-240 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605588.2A CN107660737A (en) | 2016-07-29 | 2016-07-29 | A kind of fig ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605588.2A CN107660737A (en) | 2016-07-29 | 2016-07-29 | A kind of fig ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660737A true CN107660737A (en) | 2018-02-06 |
Family
ID=61114670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610605588.2A Pending CN107660737A (en) | 2016-07-29 | 2016-07-29 | A kind of fig ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660737A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185422A (en) * | 2018-02-07 | 2018-06-22 | 浙江省农业科学院 | A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336547A (en) * | 2013-07-30 | 2015-02-11 | 深圳市中科台富科技有限公司 | Ficus carica fruit ferment and preparation method thereof |
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
| CN105146379A (en) * | 2015-08-05 | 2015-12-16 | 威海紫光科技园有限公司 | Preparation method of fig enzyme |
| CN105211880A (en) * | 2015-11-16 | 2016-01-06 | 王殿丰 | A kind of preparation method of fig ferment |
-
2016
- 2016-07-29 CN CN201610605588.2A patent/CN107660737A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336547A (en) * | 2013-07-30 | 2015-02-11 | 深圳市中科台富科技有限公司 | Ficus carica fruit ferment and preparation method thereof |
| CN105146379A (en) * | 2015-08-05 | 2015-12-16 | 威海紫光科技园有限公司 | Preparation method of fig enzyme |
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
| CN105211880A (en) * | 2015-11-16 | 2016-01-06 | 王殿丰 | A kind of preparation method of fig ferment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185422A (en) * | 2018-02-07 | 2018-06-22 | 浙江省农业科学院 | A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105559088B (en) | A kind of weight-reducing ferment and preparation method thereof | |
| CN105919087A (en) | Compound fruit and vegetable enzymes and preparation method thereof | |
| CN106578802A (en) | Method for preparing fermented beverage by utilizing vinasse | |
| CN107156358A (en) | A kind of preparation method of fermented tea mycoderm | |
| CN106010852A (en) | Tartary buckwheat kvass healthcare beverage and preparing method thereof | |
| CN105002050A (en) | Low-alcohol low-sugar poria cocos health-preserving rice wine with anti-fatigue effect and preparing method | |
| CN104388256A (en) | Glutinous rice wine brewing method | |
| CN107660736A (en) | A kind of dragon fruit ferment and preparation method thereof | |
| CN105077466A (en) | Preparation method of clausena lansium ferment beverage | |
| CN106306962A (en) | Anti-fatigue health drink and preparing method thereof | |
| CN101803766A (en) | Method for fermenting flavor chestnut kernel | |
| CN108531328A (en) | A kind of compound strain ferments low alcohol flavored type hydromel and preparation method thereof | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN104651109A (en) | Fermentation method of banana-flavor beer | |
| CN102429190A (en) | Method for reducing content of nitrites in pickles and application | |
| CN105505735B (en) | A kind of agaric fungus A black garlic vinegar and a method for preparing the same | |
| CN107660737A (en) | A kind of fig ferment and preparation method thereof | |
| CN101664150A (en) | Boletus fermenting liquid composition for preparing essence | |
| CN103525684B (en) | Deep glossy ganoderma fermenting liquid prepares the method for Ganoderma vinegar | |
| CN103756843A (en) | Functional cranberry and blackberry composite fruit wine and preparation method thereof | |
| WO2014098277A1 (en) | Method for preparing seasoning material from lees by continuous processs of enzyme decomposition and lactobacillus fermentation | |
| CN105852112A (en) | Traditional Chinese medicine health maintaining enzyme and preparation method thereof | |
| CN104745348A (en) | Preparation method of hami melon flavor beer | |
| CN105087280B (en) | A kind of big tank brewing method of modernization of the glutinous ginkgo low-alcohol rice wine of duck blood | |
| KR102423419B1 (en) | Manufacturing method of liquid tea for relieving swell |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180206 |
|
| WD01 | Invention patent application deemed withdrawn after publication |