CN107668682A - A kind of production technology of sorb ferment - Google Patents
A kind of production technology of sorb ferment Download PDFInfo
- Publication number
- CN107668682A CN107668682A CN201610624524.7A CN201610624524A CN107668682A CN 107668682 A CN107668682 A CN 107668682A CN 201610624524 A CN201610624524 A CN 201610624524A CN 107668682 A CN107668682 A CN 107668682A
- Authority
- CN
- China
- Prior art keywords
- sorb
- ferment
- liquid
- production technology
- anaerobic fermentation
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 239000006041 probiotic Substances 0.000 claims abstract description 8
- 235000018291 probiotics Nutrition 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 4
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 14
- 229910001220 stainless steel Inorganic materials 0.000 claims description 9
- 239000010935 stainless steel Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000002525 ultrasonication Methods 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 230000004151 fermentation Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 3
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 3
- 239000002207 metabolite Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 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
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-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
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 201000002266 mite infestation Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 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 production technology of sorb ferment, belong to the preparing technical field of ferment.The sorb ferment of the present invention is used as raw material using the rotten sorb of fresh, nothing, fermented with lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, saccharomycete etc. for ferment, add a certain amount of oligoisomaltose, probiotics is using oligoisomaltose as nutrition, rapid fermentation forms ferment, when ferment reaches finite concentration, you can obtain the stoste rich in ferment.
Description
Technical field
The present invention relates to a kind of ferment preparing technical field, especially a kind of sorb ferment production technology.
Background technology
Ferment is fashionable in countries and regions such as American-European countries, Japan, Southeast Asia, TaiWan, Chinas during the last ten years, deeply by people
The microbial fermentation product with preferable health-care effect pursued.Enzyme microb with one or more fresh vegetables, fruit,
Mushroom, Chinese herbal medicine etc. are raw material, caused through the fermentation of multiple beneficial bacterium, contain abundant vitamin, enzyme, mineral matter and secondary
The functional microbial fermented product of the nutritional ingredients such as metabolite.Microorganism makes proferment by the metabolism of its own
Material, which decomposes, to be produced many complicated mesostates or intersects metabolite, is realized the metabolic conversion between metabolite, is produced
The raw new material and over one hundred kind of new biology enzyme with physiologically active.Fermentation raw material Central Plains is not only saved in enzyme microb
Some nutriments, and fermentating metabolism process also creates some new bioactive ingredients.Research finds, enzyme microb
In contain a variety of nutritive and health protection components beneficial to human body, including Polyphenols (flavonols, flavonoids, anthocyanidin, catechin,
Phenolic acid, styrene, cumarin, lignin, tannic acid, tannin etc.), organic acid (gallic acid, butanedioic acid, pyruvic acid, malic acid
Deng), various saccharides and multiple biological activities composition etc., its main bioactivity show anti-aging, the prevention and treatment heart
Cranial vascular disease；Significant bacterial growth inhibitory activity；Antioxidation activity and immunoregulation effect etc..
Sorb (scientific name：Pyrus ussuriensis Maxim.) it is arbor, up to 15 meters, tree crown is broad；Spray is hairless
Or micro- tool hair, blade are avette to width egg shape；Inflorescence is intensive, bract film quality, wire lanceolar, hairless outside calyx tube or micro- tool suede
Hair；Sepal triangle lanceolar, petal obovate or wide avette, white；Fruit is subsphaeroidal, yellow.May at florescence, the fruiting period 8-10 months.
The species cold hardiness is very strong, suitable for being grown in mountain area that is cold and drying, height above sea level 100-2000 rice.Be distributed in China, Korea and
Asia northeast.
The content of the invention
The purpose of the embodiment of the present invention is to provide a kind of preparation method of sorb enzyme liquid, it is intended to solves existing sorb production
Product form is dull, the problem of lacking sorb ferment preparation method.
The technical solution adopted by the present invention is：
The production technology and flow of the sorb ferment comprise the following steps：
(1) it is full to choose head, without rotten, ripe fresh sorb, removes and rots, the sorb to go mouldy；
(2) sorb is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 points
Clock；
(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, is crushed to
Pulpous state；
(4) it is completely broken to put it into food-grade PE buckets afterwards, add 100 kilograms of oligoisomaltoses by one ton of sorb and enter
Row mixing, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stand 20 days, are sufficiently mixed it；
(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly
Lactic acid bacteria, lactobacillus acidophilus, saccharomycete etc.；
(6) after fermenting 550 days for the first time, filtered with 120 mesh food-grade stainless steel gauzes after taking liquid, obtained after slagging-off
Sorb ferment；
(7) start second after the completion of above step to ferment, take sorb ferment liquid with stainless steel agitator tank, add oligomeric
Isomaltose (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add again micro a variety of prebiotic
Bacterium, such as lactic acid bacteria, bifidobacterium longum, saccharomycete, second of anaerobic fermentation after sealing, cycle are 45 days.
Compared with prior art, its advantage is the present invention：
Sorb in raw material of the present invention is rich in carbohydrate, crude fibre, vitamin C, magnesium, potassium, calcium, phosphorus etc..Utilize elder generation
Enter the sorb ferment of microbial fermentation acquirement have stomach invigorating, it is clearing heat and detoxicating, moisten the lung and relieve the cough and other effects.Sorb can be used for treating protracted dysentery
Either mange, the branch of sorb can row contract and stomach, while can also antidiarrheal.Sorb can also be used to control cholera vomiting and diarrhoea, and
Regurgitation and emesis, the pericarp of sorb play the role of good heat-clearing and promoted the production of body fluid, can also restrain, and the root of sorb is that have good moistening lung
The effect of cough-relieving, it can be used for treating cough.
Oligoisomaltose (powder class, liquid type) used, which can have, promotes the significantly value-added characteristic of Bifidobacterium, oligomeric
Isomaltose will not be by the stomach and intestinal absorption of human body, but is directly entered large intestine, is preferentially utilized by Bifidobacterium, helps its a large amount of
Breeding, be Bifidobacterium the increment factor, other harmful bacterias of enteral can not then utilize, so as to suppress the growth of harmful bacteria,
Promote the Tiny ecosystem in enteron aisle to be adjusted to benign cycle, even diabetes patient takes, will not also absorb sugared part.
Embodiment
With reference to embodiment, the present invention is further described：
Embodiment 1
(1) it is full that 100 tons of heads are chosen, without rotten, ripe fresh sorb, removes and rots, the sorb to go mouldy；
(2) sorb is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 points
Clock；
(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, is crushed to
Pulpous state；
(4) it is completely broken to put it into food-grade PE buckets afterwards, add 10000 kilograms of oligoisomaltoses by one ton of sorb
Mixed, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stands 20 days, is sufficiently mixed it；
(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly
Lactic acid bacteria, lactobacillus acidophilus, saccharomycete etc.；
(6) after fermenting 550 days for the first time, filtered with 120 mesh food-grade stainless steel gauzes after taking liquid, obtained after slagging-off
Sorb ferment；
(7) start second after the completion of above step to ferment, take sorb ferment liquid with stainless steel agitator tank, add oligomeric
Isomaltose (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add again micro a variety of prebiotic
Bacterium, such as lactic acid bacteria, bifidobacterium longum, saccharomycete, second of anaerobic fermentation after sealing, cycle are 45 days.
Claims (3)
- A kind of 1. production technology of sorb ferment, it is characterised in that：The production technology of the sorb ferment comprises the following steps：(1) it is full to choose head, without rotten, ripe fresh sorb, removes and rots, the sorb to go mouldy；(2) sorb is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 minutes；(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, be crushed to slurry Shape；(4) it is completely broken to put it into food-grade PE buckets afterwards, add 100 kilograms of oligoisomaltoses by one ton of sorb and mixed Close, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stands 20 days, is sufficiently mixed it；(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly lactic acid Bacterium, lactobacillus acidophilus, saccharomycete etc.；(6) after fermenting 550 days for the first time, filtered after taking liquid with 120 mesh food-grade stainless steel gauzes, sorb is obtained after slagging-off Ferment；(7) start second after the completion of above step to ferment, take sorb ferment liquid with stainless steel agitator tank, add oligomeric different wheat Bud sugar (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add micro a variety of probiotics again, such as Lactic acid bacteria, bifidobacterium longum, saccharomycete etc., second of anaerobic fermentation after sealing, cycle are 45 days.
- A kind of 2. production technology of sorb ferment according to claim 1, it is characterised in that：Step (6) described ferment Liquid point is once taken to need in two steps：(1) with helicoidal pump liquid be extracted into another PE bucket sealing place 12 hours allow slag and Liquid is precipitated, and scum juice separation, (2) carry out coarse filtration with centrifugal pump and are placed on another PE bucket.
- A kind of 3. production technology of sorb ferment according to claim 1, it is characterised in that：Step (6) the anaerobic fermentation phase Between material in the food-grade PE buckets that use must accomplish anaerobic fermentation, it is 18% to make pol, pH value 3.6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610624524.7A CN107668682A (en) | 2016-08-02 | 2016-08-02 | A kind of production technology of sorb ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610624524.7A CN107668682A (en) | 2016-08-02 | 2016-08-02 | A kind of production technology of sorb ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668682A true CN107668682A (en) | 2018-02-09 |
Family
ID=61134023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610624524.7A Pending CN107668682A (en) | 2016-08-02 | 2016-08-02 | A kind of production technology of sorb ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668682A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043511A (en) * | 2018-07-20 | 2018-12-21 | 扬生（南召）生物科技有限公司 | A kind of Rosa roxburghii Tratt probiotics ferment and preparation method thereof |
| CN109123292A (en) * | 2018-09-12 | 2019-01-04 | 深圳市淳睿贸易有限公司 | A kind of low-sugar probiotic pear enzyme beverage and preparation method thereof |
| CN110089726A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of pomegranate comprehensive enzyme and preparation method thereof |
| CN110089743A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of honey shaddock comprehensive enzyme and its processing technology |
| CN110089742A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of fructus arctii comprehensive enzyme |
-
2016
- 2016-08-02 CN CN201610624524.7A patent/CN107668682A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043511A (en) * | 2018-07-20 | 2018-12-21 | 扬生（南召）生物科技有限公司 | A kind of Rosa roxburghii Tratt probiotics ferment and preparation method thereof |
| CN109123292A (en) * | 2018-09-12 | 2019-01-04 | 深圳市淳睿贸易有限公司 | A kind of low-sugar probiotic pear enzyme beverage and preparation method thereof |
| CN110089726A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of pomegranate comprehensive enzyme and preparation method thereof |
| CN110089743A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of honey shaddock comprehensive enzyme and its processing technology |
| CN110089742A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of fructus arctii comprehensive enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101700116B (en) | Manufacturing method health care tea liquor | |
| CN107668686A (en) | A kind of production technology of Rosa roxburghii ferment | |
| CN105146520B (en) | A kind of emblic ferment and preparation method thereof | |
| CN107668682A (en) | A kind of production technology of sorb ferment | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN101986879B (en) | Manufacturing method for enzyme-containing healthy food and healthy food | |
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN101180998A (en) | Gold vinegar tea beverage and manufacturing technology | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN107668683A (en) | A kind of production technology of emblic ferment | |
| CN101294124A (en) | Technique for preparing tartary buckwheat sweet fermented glutinous rice | |
| CN107668681A (en) | A kind of production technology of sea-buckthorn | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN105167081A (en) | Preparation method of wax apple and tea fungus beverage capable of relieving summer heat and nourishing stomach | |
| CN101875890B (en) | Ginseng dry white wine and processing technique thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN102888332A (en) | Preparation method of red date vinegar | |
| CN107668680A (en) | A kind of production technology of green plum ferment | |
| CN107668684A (en) | A kind of production technology of yacon ferment | |
| CN107668685A (en) | A kind of production technology of ginger ferment | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN105410919A (en) | Novel method for preparing ginkgo enzyme | |
| CN106343563A (en) | Preparing method of pomegranate enzyme | |
| CN101705170A (en) | Method for preparing dry hawthorn white spirit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180209 |
|
| WD01 | Invention patent application deemed withdrawn after publication |