CN107874249A - A kind of manufacture method of pectase - Google Patents
A kind of manufacture method of pectase Download PDFInfo
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- CN107874249A CN107874249A CN201711272860.0A CN201711272860A CN107874249A CN 107874249 A CN107874249 A CN 107874249A CN 201711272860 A CN201711272860 A CN 201711272860A CN 107874249 A CN107874249 A CN 107874249A
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- juice
- pectase
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- vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of manufacture method of pectase, mainly include the following steps that：(1) plant Juice is prepared；(2) enzyme hydrolysis；(3) one time fermentation；(4) secondary fermentation；(5) impregnate.The time that the consuming of fruits and vegetables ferment is made in this preparation method is shorter, and preparation method is more shown in simply, and other compounds need not be added in preparation process, and more naturally, and the sterilization processing often walked more thoroughly avoids having an impact product quality.
Description
Technical field
The present invention relates to ferment preparation technique field, specifically a kind of manufacture method of pectase.
Background technology
Vegetable ferment defines one kind that pectase is comprehensive plant ferment, is by plants such as fruit and vegetables in ferment product
The ferment product that raw material fermentation obtains.Ferment, also known as English name ENZYME, comprehensive plant organized enzyme.Pectase picture
The effect 1. of pectase balances internal system：Hormone, antibody-secreting balance 2. antiphlogistic antibacterials, and strengthen immunity 3. purifies
Blood, the heat energy effect of acid-base property constitution 4. is maintained, producing the ATP energy makes energetic 5. protection enteron aisle.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of pectase, to solve the problems of the prior art.
To achieve the above object, the present invention provides following technical scheme：
A kind of manufacture method of pectase, the preparation of the pectase comprise the steps of：
(1) plant Juice, is prepared：The mass ratio of plant fruits and vegetables and water is 2 in the plant Juice:1；
(2), enzyme hydrolysis：Cellulase and pectase are added in the mixed fruit and vegetable juice prepared in step (1), enzymolysis, is obtained
To enzymolysis liquid, enzymolysis liquid is filtered, filtered fluid is collected, sterilizes for the first time, concentration, Juice enzymolysis stoste, storage must be concentrated；
(3), one time fermentation：Take the inspissated juice in step (2) to digest stoste, second of sterilizing, access saccharomycete and breast
Sour bacterium, anaerobic fermentation is sealed, third time sterilizes, and obtains fermented fruits and vegetables juice；
(4), secondary fermentation：Take the fermented fruits and vegetables juice in step (3), access acetic acid bacteria, one kind in Lactobacillus plantarum or
Two kinds, aerobic fermentation, plant pectase fermenation raw liquid is obtained, filtered off except in obtained plant pectase fermenation raw liquid
Thalline, the 4th sterilizing, obtains fermented fruits and vegetables juice pretreatment fluid；
(5), impregnate：Plant Juice will be added in fermentation fruits and vegetables pretreatment fluid in step (4), mixed, constant temperature dipping
After 0.5-30 days, thermostat temperature is at 20-45 DEG C, filtering, collects filtrate, concentration, obtains the solution containing plant pectase.
Further, it is full and without rotten fresh water fruit and vegetable from individual in the plant Juice of the step (1)
Dish, fruit is sterilized and cleaned, and the fruit ultraviolet and ozone after cleaning is sterilized, cleaned with pure water, then carried out with ozone
Top layer sterilizes, and the water fruits and vegetables sterilized are put into drying box the dry surface layer water under 60-70 DEG C of hot blast, removes fruit stone, crushes
Beat juice.
Further, the cellulase and pectase added in the step (2) is 10- in the concentration of plant Juice
450mg/L, the concentration ratio of the cellulase and pectase is 1：1, the hydrolysis temperature is 45-50 DEG C.
Further, the pol of fermented fruits and vegetables juice is 20-80 degree in the step (2), and under 4-10 DEG C of temperature conditionss
Storage.
A kind of manufacture method of pectase according to claim 1, it is characterised in that ferment in the step (3)
The quality of female bacterium is the 2-8% (m/V) of concentration Juice stoste volume, and the quality of the lactic acid bacteria is concentration Juice primary liquid
Long-pending 2-8% (m/V), the anaerobic fermentation conditions are 25-33 DEG C of anaerobic fermentation 24-150h
Further, the addition of acetic acid bacteria is the 1-10% (m/ of the fermented fruits and vegetables juice I volumes in the step (4)
V), the addition of the Lactobacillus plantarum be the fermented fruits and vegetables juice I volumes 1-10% (m/V), the aerobic fermentation condition
For 20-40 DEG C of aerobic fermentation 24-160h, the acidity of the plant pectase fermenation raw liquid is 0.5-10 degree
Further, the first time, second, third time and the 4th sterilization are ultraviolet sterilization, and during sterilization
It is abundant to be stirred guarantee sterilization.
Compared with prior art, the beneficial effects of the invention are as follows：The time that the consuming of fruits and vegetables ferment is made in this preparation method is shorter,
Preparation method is more shown in simply, and other compounds need not be added in preparation process, and more naturally, and the sterilization processing often walked is more
Add and thoroughly avoid having an impact product quality.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely retouched
State, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the present invention
In embodiment, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
A kind of manufacture method of pectase, the preparation of the pectase comprise the steps of：
(1) plant Juice, is prepared：The mass ratio of plant fruits and vegetables and water is 2 in the plant Juice:1 plant fruits and vegetables
It is full from individual and without rotten fresh water fruits and vegetables in juice, fruit is sterilized and cleaned, and it is ultraviolet to the fruit after cleaning
Line ozone sterilization, is cleaned with pure water, then carries out top layer sterilization with ozone, and the water fruits and vegetables sterilized are put into drying box
Dry surface layer water under 60-70 DEG C of hot blast, removes fruit stone, and juice is beaten in crushing；
(2), enzyme hydrolysis：Cellulase and pectase are added in the mixed fruit and vegetable juice prepared in step (1), enzymolysis, is obtained
To enzymolysis liquid, enzymolysis liquid is filtered, filtered fluid is collected, sterilizes for the first time, concentration, Juice enzymolysis stoste, storage fermentation must be concentrated
The pol of Juice is 20-80 degree, and is stored under 4-10 DEG C of temperature conditionss；
(3), one time fermentation：Take the inspissated juice in step (2) to digest stoste, second of sterilizing, access saccharomycete and breast
Sour bacterium, anaerobic fermentation is sealed, third time sterilizes, and obtains fermented fruits and vegetables juice, the cellulase and pectase of addition are in plant fruits and vegetables
The concentration of juice is 10-450mg/L, and the concentration ratio of the cellulase and pectase is 1：1, the quality of saccharomycete is concentration fruits and vegetables
The 2-8% (m/V) of juice stoste volume, the quality of the lactic acid bacteria are described to concentrate the 2-8% (m/V) of Juice stoste volume
Anaerobic fermentation conditions be 25-33 DEG C of anaerobic fermentation 24-150h described in hydrolysis temperature be 45-50 DEG C,；
(4), secondary fermentation：Take the fermented fruits and vegetables juice in step (3), access acetic acid bacteria, one kind in Lactobacillus plantarum or
Two kinds, aerobic fermentation, plant pectase fermenation raw liquid is obtained, filtered off except in obtained plant pectase fermenation raw liquid
Thalline, the 4th sterilizing, fermented fruits and vegetables juice pretreatment fluid is obtained, the addition of acetic acid bacteria is the fermented fruits and vegetables juice I volumes
1-10% (m/V), the addition of the Lactobacillus plantarum is the 1-10% (m/V) of the fermented fruits and vegetables juice I volumes, described aerobic
Fermentation condition is 20-40 DEG C of aerobic fermentation 24-160h, and the acidity of the plant pectase fermenation raw liquid is 0.5-10 degree；
(5), impregnate：Plant Juice will be added in fermentation fruits and vegetables pretreatment fluid in step (4), mixed, constant temperature dipping
After 0.5-30 days, thermostat temperature is at 20-45 DEG C, filtering, collects filtrate, concentration, obtains the solution containing plant pectase.
The first time, second, third time and the 4th sterilization are ultraviolet sterilization, and are stirred guarantor during sterilization
Card sterilization is abundant.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Claims (7)
1. a kind of manufacture method of pectase, it is characterised in that the preparation of the pectase comprises the steps of：
(1) plant Juice is prepared：The mass ratio of plant fruits and vegetables and water is 2 in the plant Juice:1；
(2) enzyme hydrolysis：Cellulase and pectase are added in the mixed fruit and vegetable juice prepared in step (1), enzymolysis, is digested
Liquid, enzymolysis liquid is filtered, collect filtered fluid, sterilize for the first time, concentration, Juice enzymolysis stoste, storage must be concentrated；
(3) one time fermentation：Take the inspissated juice in step (2) to digest stoste, second of sterilizing, access saccharomycete and lactic acid bacteria,
Anaerobic fermentation is sealed, third time sterilizes, and obtains fermented fruits and vegetables juice；
(4) secondary fermentation：One or both of the fermented fruits and vegetables juice in step (3), access acetic acid bacteria, Lactobacillus plantarum are taken,
Aerobic fermentation, plant pectase fermenation raw liquid is obtained, filtered off except the thalline in obtained plant pectase fermenation raw liquid,
4th sterilizing, obtains fermented fruits and vegetables juice pretreatment fluid；
(5) impregnate：Plant Juice will be added in fermentation fruits and vegetables pretreatment fluid in step (4), mixed, constant temperature dipping 0.5-30
After it, thermostat temperature is at 20-45 DEG C, filtering, collects filtrate, concentration, obtains the solution containing plant pectase.
A kind of 2. manufacture method of pectase according to claim 1, it is characterised in that the plant of the step (1)
Select individual full in Juice and without rotten fresh water fruits and vegetables, to fruit sterilization cleaning, and to the fruit after cleaning
Ultraviolet and ozone is sterilized, and is cleaned with pure water, then carries out top layer sterilization with ozone, and the water fruits and vegetables sterilized are put into drying box
In under 60-70 DEG C of hot blast dry surface layer water, remove fruit stone, crushing beat juice.
3. the manufacture method of a kind of pectase according to claim 1, it is characterised in that added in the step (2)
Cellulase and pectase in the concentration of plant Juice be 10-450mg/L, the concentration ratio of the cellulase and pectase
For 1：1, the hydrolysis temperature is 45-50 DEG C.
4. the manufacture method of a kind of pectase according to claim 1, it is characterised in that fermented in the step (2)
The pol of Juice is 20-80 degree, and is stored under 4-10 DEG C of temperature conditionss.
A kind of 5. manufacture method of pectase according to claim 1, it is characterised in that yeast in the step (3)
The quality of bacterium is the 2-8% (m/V) of concentration Juice stoste volume, and the quality of the lactic acid bacteria is concentration Juice stoste volume
2-8% (m/V), the anaerobic fermentation conditions are 25-33 DEG C of anaerobic fermentation 24-150h.
A kind of 6. manufacture method of pectase according to claim 1, it is characterised in that acetic acid in the step (4)
The addition of bacterium is the 1-10% (m/V) of the fermented fruits and vegetables juice I volumes, and the addition of the Lactobacillus plantarum is the fermentation
The 1-10% (m/V) of Juice I volumes, the aerobic fermentation condition are 20-40 DEG C of aerobic fermentation 24-160h, the plant fruit
The acidity of vegetable ferment fermenation raw liquid is 0.5-10 degree.
A kind of 7. manufacture method of pectase according to claim 1, it is characterised in that the first time, second,
Third time and the 4th sterilization are ultraviolet sterilization, and it is abundant that guarantee sterilization is stirred during sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711272860.0A CN107874249A (en) | 2017-12-06 | 2017-12-06 | A kind of manufacture method of pectase |
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| CN201711272860.0A CN107874249A (en) | 2017-12-06 | 2017-12-06 | A kind of manufacture method of pectase |
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| CN107874249A true CN107874249A (en) | 2018-04-06 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783431A (en) * | 2018-06-04 | 2018-11-13 | 江苏万能生物科技有限公司 | A kind of fruit ferment and preparation method thereof |
| CN108835626A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of mulberries probiotics ferment and preparation method thereof |
| CN108835625A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of balsam pear probiotics ferment and preparation method thereof |
| CN108835624A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of blueberry probiotics ferment and preparation method thereof |
| CN108887679A (en) * | 2018-07-20 | 2018-11-27 | 扬生（南召）生物科技有限公司 | A kind of Chinese yam probiotics ferment and preparation method thereof |
| CN108902947A (en) * | 2018-07-20 | 2018-11-30 | 扬生（南召）生物科技有限公司 | A kind of Jerusalem artichoke probiotics ferment and preparation method thereof |
| CN108936620A (en) * | 2018-07-20 | 2018-12-07 | 扬生（南召）生物科技有限公司 | A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof |
| CN109007801A (en) * | 2018-07-20 | 2018-12-18 | 扬生（南召）生物科技有限公司 | A kind of raspberry probiotics ferment and preparation method thereof |
| CN109527316A (en) * | 2018-12-25 | 2019-03-29 | 南京悠维有机食品有限公司 | A kind of berry enzyme nutrient solution |
| CN110042017A (en) * | 2019-05-05 | 2019-07-23 | 东莞市华发生物科技有限公司 | A kind of dried orange peel ferment environmental-protective detergent and its production method and purposes |
| CN110367530A (en) * | 2019-08-20 | 2019-10-25 | 时传坤 | A kind of preparation method of the pectase liquid without preservative |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343547A (en) * | 2016-08-22 | 2017-01-25 | 宁波希诺亚海洋生物科技有限公司 | Preparation method for plant/fruit/vegetable enzymes |
-
2017
- 2017-12-06 CN CN201711272860.0A patent/CN107874249A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343547A (en) * | 2016-08-22 | 2017-01-25 | 宁波希诺亚海洋生物科技有限公司 | Preparation method for plant/fruit/vegetable enzymes |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783431A (en) * | 2018-06-04 | 2018-11-13 | 江苏万能生物科技有限公司 | A kind of fruit ferment and preparation method thereof |
| CN108835626A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of mulberries probiotics ferment and preparation method thereof |
| CN108835625A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of balsam pear probiotics ferment and preparation method thereof |
| CN108835624A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of blueberry probiotics ferment and preparation method thereof |
| CN108887679A (en) * | 2018-07-20 | 2018-11-27 | 扬生（南召）生物科技有限公司 | A kind of Chinese yam probiotics ferment and preparation method thereof |
| CN108902947A (en) * | 2018-07-20 | 2018-11-30 | 扬生（南召）生物科技有限公司 | A kind of Jerusalem artichoke probiotics ferment and preparation method thereof |
| CN108936620A (en) * | 2018-07-20 | 2018-12-07 | 扬生（南召）生物科技有限公司 | A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof |
| CN109007801A (en) * | 2018-07-20 | 2018-12-18 | 扬生（南召）生物科技有限公司 | A kind of raspberry probiotics ferment and preparation method thereof |
| CN109527316A (en) * | 2018-12-25 | 2019-03-29 | 南京悠维有机食品有限公司 | A kind of berry enzyme nutrient solution |
| CN110042017A (en) * | 2019-05-05 | 2019-07-23 | 东莞市华发生物科技有限公司 | A kind of dried orange peel ferment environmental-protective detergent and its production method and purposes |
| CN110367530A (en) * | 2019-08-20 | 2019-10-25 | 时传坤 | A kind of preparation method of the pectase liquid without preservative |
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Application publication date: 20180406 |
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