CN107897891A - A kind of red pears composite enzyme of sweet potato and preparation method thereof - Google Patents
A kind of red pears composite enzyme of sweet potato and preparation method thereof Download PDFInfo
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- CN107897891A CN107897891A CN201711102988.2A CN201711102988A CN107897891A CN 107897891 A CN107897891 A CN 107897891A CN 201711102988 A CN201711102988 A CN 201711102988A CN 107897891 A CN107897891 A CN 107897891A
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Classifications
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of red pears composite enzyme of sweet potato, red pears enzyme stoste and sweet potato are included.The invention has the advantages that can accelerate fermenting speed, the more effective nutritional ingredient for extracting sweet potato, reduces fermentation period, avoids introducing miscellaneous bacteria, improves Product Safety.
Description
Technical field
The present invention relates to food fermentation technical field, more particularly to a kind of red pears composite enzyme of sweet potato and preparation method thereof.
Background technology
Ferment is also known as " enzyme ", is a kind of special protein, and a kind of biocatalyst, it exist only in animal,
In the active organization of plant and microorganism, various chemical reactions in metabolism in its underwriter's body, can increase the various lifes of tissue
Change reaction (oxidation, reduction, decompose, synthesis, conversion) speed, the metabolism of every cell in human body is newborn, decompose, digestion, close
Into etc., ferment is depended on to complete, so ferment is referred to as " spring of life " again.
The carbon compound i.e. amino acid that ferment is made of carbon, hydrogen, nitrogen, oxygen atom.Basically constitute amino and carboxyl is former
Sub- pavilion and, this is made according to the form after combination.About 300 kinds of the species of all atoms.There are 20 kinds of amino among these
Acid is used in human body.More than 50 such amino acid molecular is combined together, and the complicated connection as reversing necklace rises
Come and form protein.The combination of different types of amino acid forms various protein.Muscle be naturally also in this way, and
Collagen and some hormone hormones are also to be made of protein.All ferment are also all protein.According to the kind of ferment
Class, has plenty of and is formed by connecting by 200 or 300 kind of amino acid, some still very big macromolecule constructions.
Red pears, also referred to as red Chinese pear (Pyrus Pyrifolia Nakai), are the exclusive kind in China, are distributed mainly on four
River and Yunnan etc. save.Through retrieval, red pears and the report of sweet potato co-fermentation are also found no.
The content of the invention
The present invention proposes a kind of red pears composite enzyme of sweet potato that can accelerate fermenting speed.
The technical proposal of the invention is realized in this way：
A kind of red pears composite enzyme of sweet potato, includes red pears enzyme stoste and sweet potato.
Sweet potato, also known as it is sweet potato, red taro, sweet potato, sweet potato, sweet potato, pachyrhizus (north), sweet potato (more ground dialect), line sweet potato, white
Potato, golden potato, sweet potato, Zhu's potato, pillow potato, kind Pueraria lobota, taro, fennel taro pachyrhizus, red skin sweet potato, sprout sweet potato etc..Sweet potato category tubular flower mesh, rotation
Flower section annual herb plant.
Sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, there is " longevity food
The reputation of product ".Sugar content reaches 15%-20%.There are anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, weight-reducing and other effects.The Ming Dynasty
Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》Note has " sweet potato qi-restoratives, spleen benefiting and stimulating the appetite, strong kidney yin ", and says the longevity of marine people's food.The traditional Chinese medical science regards red
Potato is good medicine.
The main nutrient composition of sweet potato：
Moisture containing 60%-80% in sweet potato root tuber, the starch of 10%-30%, 5% or so sugar and a small amount of albumen
Matter, grease, cellulose, hemicellulose, pectin, ash grade, if with 2.5Kg fresh sweet potatoes be converted into 0.5Kg grains calculate, its nutrition into
Dividing in addition to fats, protein, carbohydrate equal size are all higher than rice, flour, and protein composition is more reasonable in sweet potato,
Essential amino acids content is high, and it is higher to be particularly the lysine for comparing shortage in Cereals based food content in sweet potato.In addition sweet potato
In be also easy to be absorbed by the body containing abundant vitamin (carrotene, vitamin A, B, C, E), its starch.
Carrotene：Vitamin A is known as the title of " the small bodyguard of eyeshield ", and vitamin A is formed by carrotene transformation.Sweet potato
In rich in abundant carrotene, can provide the vitamin A enriched, vitamin A content may be up to the fresh white pachyrhizuses of 40mg/100g, Hu
After radish element is absorbed by the body, vitamin A can be converted into.Vitamin A can maintain normal visual performance.
Dietary fibre：For fibre-bearing equivalent to 10 times of rice and flour, its quality is fine and smooth, does not hinder stomach, can accelerate peristalsis of the digest tract,
Contribute to defecation, clear up alimentary canal, shorten holdup time of the noxious material in enteron aisle in food, reduce because of caused by constipation
Human body autointoxication, reduces enteron aisle carcinogen concentration, prevents hemorrhoid and colorectal cancer.Cellulose can absorb a part of grape at the same time
Sugar, reduces sugar content in blood, helps to prevent diabetes.
Sugar and protein binding species：Sweet potato contains abundant mucus protein, this is a kind of polysaccharide and protein mixture, right
Human body has special protective effect, the elasticity of alimentary canal, respiratory tract, articular cavity, the lubrication of membrane cavity and blood vessel can be kept, due to this
Kind of material can prevent material deposited on ductus arteriosus wall caused by artery sclerosis, can prevent liver and kidney and other organs connective group
The atrophy knitted, can improve body immunity with the aging of reducing human organ.White pachyrhizus also contains glycoprotein, has good
Anti- mutation, reducing blood lipid and the effect of strengthen immunity.
Potassium：Potassium content is high, and sweet potato can mitigate the drawbacks of being brought because too absorbing salinity.The weight of potassium or cardioprotection
Want factor.Since potassium is alkaline element, sweet potato pH value is 10.31, is physiological alkalinity food, plays the role of neutralizing body fluid.Suitably
Edible sweet potato, is conducive to keep the acid-base balance of blood, all helpful to people's health, development and intellectual development.
Cancer-resisting substance：There is a kind of physiological activator for being " deoxidation epiandrosterone " in sweet potato, can prevent colon cancer and newborn
Gland cancer, has very big facilitation to the vigor of brain cell and endocrine parathyrine, therefore can delay intelelectual deterioration and increase human body
Resistance.Containing more carrotene, lysine, plant fiber, dehydroepiandros-sterone, intestinal cancer and breast cancer can be prevented.
Preferably, the mass ratio of the red pears enzyme stoste and sweet potato is 1~100：1~100.
Preferably, the mass ratio of the red pears enzyme stoste and sweet potato is 50~100：1~10.
Preferably, the preparation method of the red pears enzyme stoste comprises the following steps：New scarlet pears are taken, defibrination is crushed, adds
Add brown sugar and strain, ferment, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation side
Method can be " a kind of red for the Chinese invention patent of " CN106072093A " referring to the publication No. that applicant announces on November 9th, 2016
Pears ferment and preparation method thereof ".
Preferably, the sweet potato is selected from new fresh sweet potatoes or fresh sweet potato vine herb.
Present invention also offers a kind of method for preparing the red pears composite enzyme of the sweet potato, comprise the following steps：Will be fresh
Sweet potato or fresh sweet potato vine herb, crush defibrination, add red pears enzyme stoste, ferment, defibrination and filtering repeatedly, to obtain the final product.
Preferably, the fermentation time is more than 3 months；The temperature of the fermentation is room temperature.
Present invention also offers a kind of method for preparing the red pears composite enzyme of the sweet potato, comprise the following steps：Will be fresh
Sweet potato or fresh sweet potato vine herb, crush defibrination, add red pears enzyme stoste, ferment more than 12 months, obtain sweet potato zymotic fluid；Again
The sweet potato zymotic fluid is mixed with red pears enzyme activity Essence, normal temperature fermentation more than 3 months, to obtain the final product.
Preferably, the preparation method of the red pears enzyme activity Essence comprises the following steps：By the red pears zymogen
Liquid carries out grinding, stirring and fermentation repeatedly, separation of solid and liquid, and gained filtrate stands, filters again, to obtain the final product；Red pears enzyme stoste
When being ground, it is divided into three-level grinding, is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The first order is ground
When temperature be 27 DEG C, the temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment
Normal juice fermentation condition after the first order is ground is：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice is through
Fermentation condition is after secondary grinder：20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is through tertiary grinding
Fermentation condition is afterwards：24 DEG C of fermentation temperature, fermentation time are 12 days.
Preferably, the mass ratio of the sweet potato zymotic fluid and red pears enzyme activity Essence is 1~100：1~100.Make
To be preferred, the mass ratio of the sweet potato zymotic fluid and red pears enzyme activity Essence can be respectively 10,20,30,40,50 or
60：100.
Compared with prior art, the beneficial effects of the invention are as follows：
Using the immersion sweet potato herb fermentation of red pears enzyme stoste, fermenting speed can be accelerated, the more effective battalion for extracting sweet potato
Form point, reduce fermentation period, avoid introducing miscellaneous bacteria, improve Product Safety.
Embodiment
The technical solution in the present invention is clearly and completely described below, it is clear that described embodiment is only
Several embodiments therein of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this area
Art personnel all other embodiments obtained without creative efforts, belong to the model that the present invention protects
Enclose.
Embodiment 1：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and new fresh sweet potatoes, red pears enzyme stoste with it is new scarlet
The mass ratio of potato is 100：1.Its preparation method is as follows：New fresh sweet potatoes are cleaned, defibrination is crushed, adds red pears enzyme stoste,
Spontaneous fermentation 1 year is to maturation under room temperature, defibrination and filtering repeatedly, to obtain the final product.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 2：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and new fresh sweet potatoes, red pears enzyme stoste with it is new scarlet
The mass ratio of potato is 50：1.Its preparation method is as follows：New fresh sweet potatoes are cleaned, defibrination is crushed, red pears enzyme stoste is added, normal
The lower spontaneous fermentation of temperature 1 year is to maturation, defibrination and filtering repeatedly, to obtain the final product.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 3：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and fresh sweet potato vine herb, red pears enzyme stoste with
The mass ratio of fresh sweet potato vine herb is 50：10.Its preparation method is as follows：Fresh sweet potato vine herb is cleaned, defibrination is crushed, adds
Enter red pears enzyme stoste, spontaneous fermentation at normal temperatures 1 year to maturation, defibrination and filtering repeatedly, to obtain the final product.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 4：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and fresh sweet potato vine herb, red pears enzyme stoste with
The mass ratio of fresh sweet potato vine herb is 100：10.Its preparation method is as follows：Fresh sweet potato vine herb is cleaned, crushes defibrination,
Add red pears enzyme stoste, spontaneous fermentation at normal temperatures 1 year to maturation, defibrination and filtering repeatedly, to obtain the final product.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 5：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and new fresh sweet potatoes, red pears enzyme stoste with it is new scarlet
The mass ratio of potato is 50：1.Its preparation method is as follows：By new fresh sweet potatoes, defibrination is crushed, adds red pears enzyme stoste, is fermented 12
Month up to maturation, to obtain sweet potato zymotic fluid；The sweet potato zymotic fluid is mixed with red pears enzyme activity Essence again, room temperature
Fermentation 3 months is with up to maturation, to obtain the final product.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter again, to obtain the final product；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
Fermentation condition is afterwards：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice is fermented bar after the second level is ground
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；Red pears ferment Normal juice fermentation condition after tertiary grinding is：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the sweet potato zymotic fluid and red pears enzyme activity Essence is 1：1.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 6：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and new fresh sweet potatoes, red pears enzyme stoste with it is new scarlet
The mass ratio of potato is 50：10.Its preparation method is as follows：By new fresh sweet potatoes, defibrination is crushed, adds red pears enzyme stoste, fermentation 12
A month up to maturation, to obtain sweet potato zymotic fluid；The sweet potato zymotic fluid is mixed with red pears enzyme activity Essence again, often
Temperature fermentation 3 months is with up to maturation, to obtain the final product.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter again, to obtain the final product；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
Fermentation condition is afterwards：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice is fermented bar after the second level is ground
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；Red pears ferment Normal juice fermentation condition after tertiary grinding is：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the sweet potato zymotic fluid and red pears enzyme activity Essence is 1：100.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 7：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and fresh sweet potato vine herb, red pears enzyme stoste with
The mass ratio of fresh sweet potato vine herb is 100：1.Its preparation method is as follows：By fresh sweet potato vine herb, defibrination is crushed, is added red
Pears enzyme stoste, fermentation 12 months is up to maturation, to obtain sweet potato zymotic fluid；Again by the sweet potato zymotic fluid and red pears enzyme activity
Essence is mixed, and normal temperature fermentation 3 months is with up to maturation, to obtain the final product.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter again, to obtain the final product；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
Fermentation condition is afterwards：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice is fermented bar after the second level is ground
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；Red pears ferment Normal juice fermentation condition after tertiary grinding is：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the sweet potato zymotic fluid and red pears enzyme activity Essence is 100：1.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 8：
A kind of red pears composite enzyme of sweet potato, comprising red pears enzyme stoste and fresh sweet potato vine herb, red pears enzyme stoste with
The mass ratio of fresh sweet potato vine herb is 100：10.Its preparation method is as follows：By fresh sweet potato vine herb, defibrination is crushed, is added
Red pears enzyme stoste, fermentation 12 months is up to maturation, to obtain sweet potato zymotic fluid；The sweet potato zymotic fluid and red pears ferment are lived again
Property Essence is mixed, and normal temperature fermentation 3 months is with up to maturation, to obtain the final product.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter again, to obtain the final product；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
Fermentation condition is afterwards：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice is fermented bar after the second level is ground
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；Red pears ferment Normal juice fermentation condition after tertiary grinding is：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the sweet potato zymotic fluid and red pears enzyme activity Essence is 50：100.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
In above-described embodiment, zymotic fluid can be sealed and is positioned in plastic bottle 7 days or so by fermenting-ripening, not expanded existing
As i.e. explanation fermentation is ripe.
Compared to the method (adding sugared spontaneous fermentation) of traditional zymotic sweet potato, the fermentation period of embodiment 1-4 can be saved 3 months
Time；The fermentation period of embodiment 5-8 can be saved the time of 4-5 months, and edible safety higher.The present invention is by peculiar
Zymotechnique, can accelerate fermenting speed, reduce fermentation period, avoid introducing miscellaneous bacteria, in effectively extraction sweet potato nutrient component
At the same time, moreover it is possible to improve Product Safety.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention god.
Claims (10)
- A kind of 1. red pears composite enzyme of sweet potato, it is characterised in that：Include red pears enzyme stoste and sweet potato.
- A kind of 2. red pears composite enzyme of sweet potato according to claim 1, it is characterised in that：The red pears enzyme stoste with it is red The mass ratio of potato is 1~100：1~100.
- A kind of 3. red pears composite enzyme of sweet potato according to claim 1, it is characterised in that：The red pears enzyme stoste with it is red The mass ratio of potato is 50~100：1~10.
- 4. according to a kind of red pears composite enzyme of sweet potato of claim 1-3 any one of them, it is characterised in that：The red pears ferment The preparation method of stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and strain, fermentation, iterative cycles are ground Mill, stirring, fermentation, ripe, separation of solid and liquid, to obtain the final product.
- A kind of 5. red pears composite enzyme of sweet potato according to claim 1, it is characterised in that：The sweet potato is selected from new fresh sweet potatoes Or fresh sweet potato vine herb.
- A kind of 6. method for preparing the red pears composite enzyme of any one of the claim 1-5 sweet potato, it is characterised in that including following Step：By new fresh sweet potatoes or fresh sweet potato vine herb, defibrination is crushed, adds red pears enzyme stoste, fermented, repeatedly defibrination and mistake Filter, to obtain the final product.
- 7. the method for the red pears composite enzyme of sweet potato is prepared according to claim 6, it is characterised in that the fermentation time is 3 More than a month；The temperature of the fermentation is room temperature.
- A kind of 8. method for preparing the red pears composite enzyme of any one of the claim 1-5 sweet potato, it is characterised in that including following Step：By new fresh sweet potatoes or fresh sweet potato vine herb, defibrination is crushed, adds red pears enzyme stoste, ferments more than 12 months, obtains red Potato zymotic fluid；The sweet potato zymotic fluid is mixed with red pears enzyme activity Essence again, normal temperature fermentation more than 3 months, i.e., .
- 9. the method for the red pears composite enzyme of sweet potato is prepared according to claim 8, it is characterised in that the red pears enzyme activity The preparation method of Essence comprises the following steps：By grinding, stirring and the fermentation of the red pears enzyme stoste progress repeatedly, solid-liquid Separation, gained filtrate stand, filter again, to obtain the final product；When red pears enzyme stoste is ground, it is divided into three-level grinding, is to granularity 45μm；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C, the temperature when second level is ground Spend for 18 DEG C, temperature during tertiary grinding is 8 DEG C；Red pears ferment Normal juice fermentation condition after the first order is ground is：Hair 24 DEG C of ferment temperature, fermentation time are 18 days；Red pears ferment Normal juice fermentation condition after the second level is ground is：Fermentation temperature 20 DEG C, fermentation time be 4 days；Red pears ferment Normal juice fermentation condition after tertiary grinding is：When 24 DEG C of fermentation temperature, fermentation Between be 12 days.
- 10. the method for the red pears composite enzyme of sweet potato is prepared according to claim 8, it is characterised in that the sweet potato zymotic fluid Mass ratio with red pears enzyme activity Essence is 1~100：1~100.
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| CN108095083A (en) * | 2017-12-25 | 2018-06-01 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato ferment |
| CN110367532A (en) * | 2019-08-29 | 2019-10-25 | 湖北三峡神农生物科技有限公司 | A kind of preparation method of citrus ferment |
| CN111903883A (en) * | 2020-07-21 | 2020-11-10 | 国投中鲁果汁股份有限公司 | Processing method of multi-nutrition high-activity sweet potato enzyme beverage |
| CN112205618A (en) * | 2019-08-06 | 2021-01-12 | 安徽善源康生物科技发展有限公司 | Kiwi fruit and red pear compound enzyme |
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