CN107951016A - A kind of beautiful composite enzyme of promise and preparation method thereof - Google Patents
A kind of beautiful composite enzyme of promise and preparation method thereof Download PDFInfo
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- CN107951016A CN107951016A CN201810036996.XA CN201810036996A CN107951016A CN 107951016 A CN107951016 A CN 107951016A CN 201810036996 A CN201810036996 A CN 201810036996A CN 107951016 A CN107951016 A CN 107951016A
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Classifications
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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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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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Abstract
The invention discloses a kind of preparation method of the beautiful composite enzyme of promise, including fresh fruit processing, dry product processing, mixed fermentation；Wherein fresh fruit processing includes：By 60 65 parts of Noni fruit, 57 parts of passion fruit, 14 16 parts of 24 parts of acerola concentrate, 46 parts of dragon fruit and mulberry fruit, washing, low temperature broken wall is squeezed the juice after blanching；Oxygenation broken wall hits fermentation, rear to add the fermentation of Moringa yeast juice；Dry product processing includes 13 parts of dried waterlily leaf, dry 13 parts of dried orange peel, 24 parts of sweet tea fresh kidney beans, 13 parts of 35 parts of haw berry, 9 11 parts of Moringa tealeaves and rose, sterilizing, broken wall Ultramicro-powder crush, dry product powder and pomace are mixed, the rear Moringa yeast extract that adds carries out anaerobism extraction fermentation；Mixed fermentation includes：The zymotic fluid mixed fermentation that above step is obtained, rear static fermentation；Using the method for the present invention, composite fermentation after fresh fruit and dry fruit are separately handled, and Moringa tea yeast extract is added, prepare composite enzyme nutrition equilibrium comprehensively, while be adapted to some special populations to eat.
Description
Technical field
The present invention relates to field of food preparation, more particularly to composite enzyme and its preparation of a kind of raw material based on Noni fruit
Method.
Background technology
Ferment is for raw material with one or more fresh vegetables, fruit, mushroom, Chinese herbal medicine etc., is fermented through multiple beneficial bacterium
And produce, containing nutritional ingredients such as abundant vitamin, enzyme, mineral matter and secondary metabolites, and with inoxidizability, suppression
The functional microbial fermented product of bacterium property and anti-inflammatory etc., the fashionable market because of a variety of effects such as its weight-reducing, beauty treatment, toxin expelling.
And Noni fruit is referred to as " super fruit ", fruit is rich in 227 kinds of nutritional ingredients.Including 13 kinds of vitamins, 16 kinds of mineral matters,
More than 20 kinds of amino acid including 8 kinds of trace elements, 9 kinds of human body institute essential amino acids, kind more than 10 have the material of antioxidation
It is very potent day with the component containing great medical values such as a variety of alkaloids such as hyoscine, polysaccharides, a variety of ferment
Right multi-vitamin.Noni fruit, which has, builds up health, prevention disease, improves immune function and sexual function, beautifying and anti-aging, promotion
Gastrointestinal disturbances, toxic removing toxin expelling and other effects.Therefore, the research and development of Noni fruit ferment start a upsurge again in food circle, if wherein having
Dry product board has introduced sale to the market, and quality residual is uneven.Its preparation method such as patent CN201410338872.X discloses one kind
The processing method of the beautiful ferment of promise, it is Noni fruit is-preferred-clean-to dry-beat paddle-fruit paddle-fermentation-filtering-filtrate-
Allotment-filling-gland-sterilization-inspection-labeling-packaging-inspection qualification-finished product, for the most common side of ferment fermentation
Method, but promise it is beautiful itself it is strange smell blue or green taste, taste is unpleasant and has bitter taste, and the existing single beautiful ferment fermentation process of promise is difficult to eradicate, shadow
Its mouthfeel is rung, and the beautiful potassium content of promise is high, antioxidant is single, has larger limitation to edible crowd, especially renal function is compared
Weakness, the poor crowd of the digestion function of stomach, potassium trace element have the crowd of obstacle.Single strong anti-oxidation function, Wu Fati
Rise metabolism to safeguard, the activation of physiological function.
The content of the invention
In view of this, the present invention provides a kind of composite enzyme preparation method based on Noni fruit, it is beautiful to solve existing promise
The problem of high, the overall antioxidant effect of ferment unbalanced nutrition, potassium content is slower.
One aspect of the present invention provides a kind of preparation method of the beautiful composite enzyme of promise, including fresh fruit processing, dry product handle, are mixed
Close fermentation and sterilization steps；
Wherein fresh fruit processing step includes：
(1) pre-process：First press 60-65 parts of Noni fruit, 5-7 parts of passion fruit, 2-4 parts of acerola concentrate, 4-6 parts of dragon fruit and mulberry
The parts by weight that 14-16 parts of sorosis are prepared, and are sterilized by brine, spare after scalding；
(2) low temperature broken wall is squeezed the juice：First digest fresh fruit, after impacting type broken wall, mixing speed are used under conditions of 30-33 DEG C
Turn/min for 2400-2800, obtain fruit particle diameter ＜ 1mm, add lysozyme sterilizing, be separated by filtration fruit juice and pomace；
(3) aerating fermentation
Fermented juice is hit using intermittent 60 days, fermentation temperature is 30-33 DEG C, stirs 2- daily under conditions of oxygenation
3 times, 20-30min is stirred every time；
(4) anaerobic fermentation
The Moringa tea yeast extract of 4-5 times of juice weight is added, stands anaerobic fermentation 120 days；
The zymotic fluid pH of fresh fruit processing step is adjusted to 3.8-4.2；
Dry product processing step includes：
(1) pre-process：Based on raw material weight, 1-3 parts of dried waterlily leaf of preparation, dry dried orange peel 1-3 parts, 2-4 parts of sweet tea fresh kidney beans, haw berry
1-3 parts of 3-5 parts, 9-11 parts of Moringa tealeaves and polyphyll rose, baking sterilizing, Ultramicro-powder broken wall crush, and it is spare to obtain powder.
(2) anaerobism extraction fermentation：Pomace after dry product Ultramicro-powder powder and press juice is mixed, it is rear to add dry product ultra micro
The Moringa tea yeast extract of 4-5 times of powder powder and pomace gross weight, extraction fermentation 90 days, fermentation temperature are under anaerobic
30-33℃；
(3) ultrafiltration is removed slag afterwards, continues anaerobic fermentation 90 days, every 5-6 days stirring at low speed once, mixing speed 700-
1200 turns/min, each 20-30min, the zymotic fluid pH of the dry product processing step is 3.8-4.2；
Mixed fermentation step includes：The zymotic fluid and dry product processing step that fresh fruit processing step is prepared are prepared
Zymotic fluid mixing, temperature be 28-33 DEG C under conditions of ferment 120 days, stirred 1-2 times daily by 120 turns/min of rotating speed, one
Secondary 25-30min, after at 25 DEG C -28 DEG C of temperature control static fermentation stop fermenting and carrying out after-ripening storage after 60 days；
Sterilization steps include filtering, it is filling, composite enzyme finished product is made in pasteurization.
Preferably, yeast Moringa tea extract is prepared by the following method：It is 1 by weight:3 tealeaves：Mineral water ratio
Example, with electric ceramic crock slow fire infusion juice 10h, extracts Moringa tea liquid, adds the yeast juice of Moringa tea liquid 10-15% weight,
Carry out high-speed stirred and hit broken wall treatment 2h, add weight 5-8% xylitols, centrifugal filtration, enzyme deactivation, in 20-25 DEG C of standing
Yeast Moringa tea extract is made in fermentation 1.5-2h.
Preferably, filling to use vial, the pasteurization is neat row's fountain sterilizing 30-35min at 90-100 DEG C.
Preferably, blanching is that fresh fruit is placed in 90 DEG C of boiling water blanching 5-6min.
Preferably, stored after selection annual nine is to progress vacuum outgas during October to 0.05mpa.
Preferably, dry product toasts, and sterilizes, and crushes, and sieving is specially：0.5min sterilizings are toasted at 136 DEG C, use Ultramicro-powder
Its broken wall is ground into ultra-micro powder by machine, and sieve 320 mesh.
On the other hand a kind of a kind of composite enzyme based on Noni fruit prepared by the method for the present invention is provided.
Using a kind of preparation method of the beautiful composite enzyme of promise provided by the present invention, by acid fresh fruit and alkaline dry fruit product point
Pretreatment is opened, adds the passion fruit with peat-reek, neutralizes the distinctive bad odor of Noni fruit itself, sugar content is added and accounts for
15% dragon fruit, the acerola concentrate of sugar content 8%, the haw berry of sugar content 5-6%, they are converted in the case where active dry yeasr acts on
Into glucose, nutrient energy is provided to active bacteria so as to ferment to obtain the nutrient of needed by human body, it is not necessary to taken in mostly from outside
Sucrose；On the other hand, by broken wall oxygenation high-speed stirred fermentation fresh fruit, anaerobic fermentation dry product and pomace, the rear pH that adjusts is 3.8-
Mixed fermentation after 4.2, not only retains the activity of various materials and is easy to absorb to greatest extent, prevents that excessive acidic materials are direct
The activity of destructive enzyme, so as to seriously affect effective extraction of the flavor and each nutriment of ferment.
Further, this preparation method selects fresh fruit or dry product rich in different antioxidant contents and nutritional ingredient, by hitting
Hit formula wall-breaking abstraction and mix technique, due to dry product anaerobic fermentation, the activity of enzyme is deposited, and fresh fruit aerobic fermentation is fully active
The vigor of various enzymes, and extract than more completely nutritional ingredient, so must continue to hit in the mixed fermentation stage herein
The stirring fermentation of formula broken wall, is able to call out the various activity being deposited in anaerobic fermentation process living again, both sides are reassembled into more
Organized enzyme that is active and being mixed rich in a variety of enzymes, is further activated and discharges and lifted.
Further, zymotic fluid pH of the invention will be adjusted to 3.8-4.2, be because no matter that fermentation process of use, interior
The various thin mattresses in portion are produced and are destroyed, and various enzymes are compound and convert, and can all excite enzyme liquid pH to change, tend to decline, need to use at this time
Foodization citric acid or glacial acetic acid adjust pH value, allow it to be in a reasonable value, and the present invention use natural tartaric acid, mountain slag tartaric acid with
Sour-sweet fresh kidney beans tartaric acid (belongs to alkalescence to adjust, usage amount accounts for total amount 5-7 ℅, and the weak crowd of digestive system preferably absorbs.
Further, using nutrition general equilibrium and the Moringa tea and the low fruit composite fermentation of potassium content of alkalescence,
On the one hand potassium content can be diluted, while increase beneficial to the general flavone and selenium-rich constituent content of renal function, is on the other hand enriched again
The component of various trace elements, increases to 20 various trace elements, solves the problems, such as existing fruit ferment trace element limitation.
Coordinate at the same time using the high dragon fruit of fructose and dietary fiber content, adjust acid-base value and promote fermentation, be easy to digestion excretion, it is a variety of
Components matching activates, and lifts strong anti-oxidation function, metabolism is lifted, so as to promote the activation of physiological function.
Brief description of the drawings
Fig. 1 is a kind of flow chart of composite enzyme preparation method based on Noni fruit of the present invention.
Embodiment
The principles and features of the present invention are described below, and illustrated embodiment is served only for explaining the present invention, is not intended to
Limit the scope of the present invention.
In composite enzyme of the present invention using Noni fruit as main material production, the Major Nutrient characteristic of raw material employed in it
As follows, the beautiful sp act component of promise is plant polyose, total saposins 45.4mg/100ml, general flavone 66.1mg/100ml, potassium content
For 78.5mg/100ml.
Passion fruit main antioxidant component vitamin C 346g/100g, beta carotene 7mg/100g, selenium 3.36mg/
100g, vitamin group's total content 0.44g/100g.
Red meat dragon fruit glycoprotein 62mg/100g, fructose 28.3mg/100g, and, albumen anti-oxidant containing lot of anthocyanin
Matter 80mg/100g, selenium 0.36mg/100g, beta carotene 7mg/100g, vitamin group 0.248mg/100g.
Acerola concentrate is rich in vitamin C 2445mg/100g, also the OD superoxide dismutases of factor S containing anti-aging 10.3-
28.7 μm of activity.
Moringa leaf tea 227mg/100g containing general flavone, 0.801mg/100g containing selenium, protein 34g/100g, dietary fiber
27.9g/100g, vitamin C 666mg/100g, folic acid 3.49mg/100g, beta carotene 193mg/100g, magnesium 498mg/
100g, chromium 0.668mg/100g, calcium 169mg/100g, 16 kinds of amino acid integrate 26.4g/100g, are that nutrition is unique balanced
Food materials.
Mulberries Se content 684mg/100g, anthocyanidin 1936mg/100g, resveratrol 0.365mg/100g, amino acid are total
Amount is up to 4.8%, selenium 680g/100g.
Dried orange peel contains anti-oxidant flavonoids.
For dried waterlily leaf rich in alkaline components such as citric acid, malic acid, saccharic acid, oxalic acid, butanedioic acids, it forms a kind of fat isolation
Film, blocks intestinal absorption fat and accumulation.
Embodiment one：Such as Fig. 1, a kind of preparation method of the beautiful composite enzyme of promise, comprises the following steps：
1st, fresh fruit pre-processes
(1) fresh fruit is prepared
By 60 parts of Noni fruit, 6 parts of passion fruit, 3 parts of acerola concentrate, the ratio of 15 parts of 5 parts of dragon fruit and mulberry fruit is ready to
Ferment fresh fruit.
(2) brine sterilizes
Fresh fruit is washed by the Sterile Saline of 7 Baumes.
(3) scalding
Fresh fruit after washing is placed in 90 DEG C of boiling water blanching 6min, specifically used ears stainless steel spill the beans scalds rapidly up and down
Drift, not only dust cleaning and sterilizing, but also be passivated the vigor of phytoenzyme, prevents it from being inactivated in broken wall juice-extracting process.
(4) low temperature broken wall is squeezed the juice
Toward fresh fruit add 1% pectase carry out enzymolysis 2.5h, after impacting type broken wall is used under conditions of 30 DEG C, that is, sending out
In fermentation tank plus (2400 revs/min) of high speed agitator crushes fresh fruit, makes fruit ＜ 1mm, plant cell is smaller by broken wall, ripe speed
Degree becomes faster, and the activity of various enzymes is extracted can be increasingly stronger, is separated by filtration fruit juice and pomace, and it is molten to add 0.1% when taking fruit juice
Bacterium enzyme sterilizes, and uses lemon acid regulator pH3.8.
(5) fresh fruit ferments
The air inlet of an only import but no export is increased in fermentation tank, fermentation is hit using intermittent broken wall while oxygenation
60 days, fermentation temperature was 30 DEG C, and for fermentation time in July, each high-speed stirred 20min, three times a day, adds juice weight afterwards
4-5 times of Moringa tea yeast extract Moringa, stands anaerobic fermentation 120 days.
Fermented using impacting type broken wall, when mechanical high-speed stirs, fruit juice is constantly impinged upon on tank skin, then along tank skin
Original position is returned to, constantly as speed is penetrated into fruit juice, the cell membrane in fruit juice obtains this time oxygen when decomposing
Sufficient oxygen, mechanical agitation aerating fermentation, accelerates cell disintegration and forms nanometer fineness, various fragrance to be formed by rapid rub up
Special aroma, various enzymes are fully excited and reconfigured, and undesirable flavour smell is gradually eliminated, and a kind of special aroma just produces
It is raw.
2nd, dry fruit product are handled
(1) based on raw material weight, 2 parts of dried waterlily leaf, dry 2 parts of dried orange peel, 3 parts of sweet tea fresh kidney beans, 4 parts of haw berry, Moringa tealeaves are prepared
10 and 2 parts of polyphyll rose.
(2) to the 136 DEG C of sterilizings of dry fruit product, 0.5min is toasted, is gone out except the various bacteriums of dry fruit product；Use WFJ-15 type Ultramicro-powders
Its broken wall is ground into Ultramicro-powder shape, sieve 320 mesh.
(3) the dry fruit product Ultramicro-powder after sieving and the pomace after press juice are mixed, while adds solid original
Expect the Moringa tea yeast extract of 5 times of weight.
Yeast Moringa tea extract makes：
By weight 1:3 tealeaves：Mineral water ratio, with electric ceramic crock slow fire infusion juice 10h, extracts Moringa tea
Liquid, adds the yeast juice of 10% weight of Moringa tea liquid, carries out high-speed stirred and hits broken wall treatment 3h, adds 5% xylose of weight
Alcohol, then autolysing yeast Moringa tea liquid is filtered with centrifuge, in the case of 20 DEG C, 1 hour of aerobic fermentation is stood, this moment
Using aerobic fermentation, avoid anaerobic fermentation from producing alcohol smell and destroy pH value, be easy to allocate.Moringa tea is selected, first, Moringa tea
The content 27.9g/100g of albumen, amino acid synthesis 26.4g/100g, dietary fiber 27.9g/100g, rich in a variety of enzymes and nutrition
Plain equilibrium is the species of institute's plant rarely.The unique conditions itself contained, enrich the base that yeast catalysis ferment is formed
This condition, and gather again, excite, the quality and quantity of lifting ferment enzyme.It is because its mineral matter is rich to select mineral spring flooding
Richness, during producing enzyme, can trigger pH value to change, release energy under anaerobic, acted on plus yeast, make fermentation temperature liter
Height, plays dematuration.
(4) anaerobism extraction fermentation
Using stainless steel pot for solvent extraction, there is sight glass, the stomata equipped with only export but no import, anaerobism extraction time 90 days, ultrafiltration is removed slag
Afterwards, anaerobic fermentation 90 days (three months) is continued, every 5 days, 700 revs/min of speed limits stirred once, each 30min, it is therefore an objective to continue
Reconfiguring for various enzymes is activated, is assembled, unifies flavor, zymotic fluid is adjusted to 4.2 at this time,.
Using anaerobic fermentation, and the fermentation of speed limit stirring in limited time, since the yeast Moringa tea extract of addition is in aerobic bar
Made under part, although fume (formaldehyde) will not be produced, flavor is not good enough, and therefore, it is necessary to pass through 90 days anaerobic fermentations, many battalion
Form and point be extracted leaching and come out, only by mechanical agitation, various nutritional ingredients and a variety of enzymes could be merged, break Izod impact
Cause to reconfigure and can improve product special flavour.
3rd, mixed fermentation
The zymotic fluid mixing postposition that zymotic fluid and anaerobism the extraction fermentation that aerating fermentation step is prepared are prepared
There is temperature control in one, have air outlet hole mouth, in the big fermentation tank with speed limit mixer, 120 turns/min of rotating speed, in 28 DEG C of fermentations 120
My god, stirring 2 times, a 25min daily, after after 25 DEG C of temperature control static fermentation 60 days stopping acidification and enzyme, be transferred to storage
Tank carries out after-ripening storage, using storage tank vacuum sealing, by storage tank vacuum outgas to 0.05mpa, sets multiple transparent observings
Mouthful, enzyme liquid outlet sets dual connection, and double shield external tapping is connected with milk pump, prevents the outer air penetration of tank, according further to
The ferment cycle is produced, selects storage time after carrying out vacuum outgas in annual nine, the two months in October optimal.Because of this period day
Gas turns cold, and low temperature is guaranteed the quality beneficial to ferment latter stage of ripening, while can also save energy cost.
4th, filtering, glass are filling, in 90 DEG C of neat row's fountain pasteurization 35min finished products.Spray ability of swimming follpet
Body is：Among vial equipped with ferment is placed in a specific sterilizing cage, there are 1-2cm separations and vertical row between vial
Put, bottom keeps 10cm hot water, sprays from top to bottom, using glass heat-proof, ferment is in low-temperature condition, avoid active funeral
Lose.
Embodiment two：A kind of preparation method of the beautiful composite enzyme of promise, comprises the following steps：
1st, fresh fruit pre-processes
(1) fresh fruit is prepared
By 62 parts of Noni fruit, 5 parts of passion fruit, 2 parts of acerola concentrate, the ratio of 14 parts of 4 parts of dragon fruit and mulberry fruit is ready to
Ferment fresh fruit.
(2) brine sterilizes
Fresh fruit is washed by the Sterile Saline of 7 Baumes.
(3) scalding
Fresh fruit after washing is placed in 100 DEG C of boiling water blanching 5min, specifically used ears stainless steel spill the beans is rapid up and down
Blanching.
(4) low temperature broken wall is squeezed the juice
Toward fresh fruit add 1% pectase carry out enzymolysis 3h, after impacting type broken wall is used under conditions of 33 DEG C, that is, fermenting
In tank plus (2800 revs/min) of high speed agitator crushes fresh fruit, makes fruit ＜ 1mm, plant cell is smaller by broken wall, fermenting-ripening
Speed is faster, and the activity of various enzymes is extracted can be increasingly stronger, is separated by filtration fruit juice and pomace, and it is molten to add 0.1% when taking fruit juice
Bacterium enzyme sterilizes, and uses glacial acetic acid conditioning agent pH 4.2.
(5) ferment
The air inlet of an only import but no export is increased in fermentation tank, intermittent shock fruit juice fermentation is used while oxygenation
60 days, fermentation temperature was 33 DEG C, and for fermentation time in September part, each high-speed stirred 30min, two times a day, adds juice weight afterwards
4-5 times of Moringa tea yeast extract Moringa, stands anaerobic fermentation 120 days.
2nd, dry fruit product are handled
(1) based on raw material weight, 1 part of dried waterlily leaf, dry 1 part of dried orange peel, 2 parts of sweet tea fresh kidney beans, 3 parts of haw berry, Moringa tealeaves are prepared
11 parts and 1 part of polyphyll rose.
(2) to the 136 DEG C of sterilizings of dry fruit product, 0.5min is toasted, is gone out except the various bacteriums of dry fruit product；Use WFJ-15 type Ultramicro-powders
Its broken wall is ground into Ultramicro-powder shape, sieve 320 mesh.
(3) pomace after dry fruit product Ultramicro-powder and press juice is mixed, while adds 4 times of weight of solid material
Moringa tea yeast extract.
Yeast Moringa tea extract makes：
By weight 1:2 Moringa tealeaves：Mineral water ratio, with electric ceramic crock slow fire infusion juice 15h, extracts Moringa
Tea liquid, adds the yeast juice of 15% weight of Moringa tea liquid, carries out high-speed stirred and hits broken wall treatment 3h, adds the wood of weight 8%
Sugar alcohol, then autolysing yeast Moringa tea liquid is filtered with centrifuge, take supernatant to be left to ferment 2 hours at 25 DEG C.
(4) anaerobism extraction fermentation
Using stainless steel pot for solvent extraction, there is sight glass, the stomata equipped with only export but no import, stands anaerobism and extract 90 days, ultrafiltration is removed slag
Afterwards, anaerobic fermentation 90 days (three months) is continued, every 6 days, with 1200 revs/min of rotating speed stirrings once, and each 30min, zymotic fluid
PH is adjusted to 4.2.
5th, mixed fermentation
The zymotic fluid mixing that zymotic fluid and the dry product fermentation that fresh fruit fermentation step is prepared are prepared is placed on one
A to have temperature control, have air outlet hole mouth, in the big fermentation tank with speed limit mixer, 240 turns/min of rotating speed, ferments 120 days, often at 33 DEG C
Its stirring 1 time, a 30min, after after 28 DEG C of temperature control static fermentation 60 days stopping acidification and enzyme, be transferred to storage tank progress
After-ripening is stored.
6th, filtering, glass are filling, in 100 DEG C of neat row's fountain pasteurization 30min finished products.
Embodiment three：The present embodiment and embodiment one difference lies in：Fresh fruit presses 65 parts of Noni fruit, 7 parts of passion fruit, needle
The part by weight of 14 parts of 4 parts of cherry, 6 parts of dragon fruit and mulberry fruit prepares；Dry product is according to 3 parts of dried waterlily leaf, dry 3 parts of dried orange peel, sweet tea beans
4 parts of angle, the part by weight of 3 parts of 5 parts of haw berry, 9 parts of Moringa tealeaves and rose prepare.
Comparative example one：This comparative example one and embodiment one difference lies in：Before mixed fermentation, fresh fruit aerating fermentation step system
It is not adjusted for obtained zymotic fluid pH, 3.2 are detected as, the zymotic fluid pH that the extraction fermentation of dry product anaerobism is prepared is 5.5.
Comparative example two：This comparative example one and embodiment one difference lies in：Moringa tea yeast extract is not added with, directly add etc.
The saccharomycete of amount.
Comparative example three：The processing method that a kind of beautiful ferment of promise is disclosed using CN201410338872.X carries out producing promise
Beautiful ferment, when boiling 1-4 is small into boiling tower by the 3-4 times of quality addition ultrafiltration water of fresh Noni fruit first, is cooled to 70 DEG C, protects
After 30-50 minutes warm, temperature is dropped to 30-35 DEG C, according to addition lactic acid bacteria 0.05-0.12g, monascus in every 100g finished products
Fermentation 4-11d for the first time is carried out after 0.04-0.08g, carbohydrase 0.1-0.5g, pectase 0.8-1.5g；Then 25 DEG C are cooled to,
Wheat bran is added, secondary fermentation is carried out and prepares ferment after 360 days.
Using the embodiment of the present invention one to two, the ferment for the preparation method acquisition that comparative example one to three is provided, its nutrition
Content of material test result such as table 1 below, each antioxidant (such as vitamin, general flavone, anthocyanidin, dietary fiber) content is high,
Anti-oxidant nutriment species increases, and up to more than 10 kinds, antioxidant content increases, health effect promoting, is applicable in wider
Crowd.
The composite enzyme main nutrient composition of the present invention of table 1
In conclusion using a kind of preparation method of the beautiful composite enzyme of promise provided by the present invention, by acid fresh fruit and alkali
Property dry fruit product separately pre-process, on the one hand add the passion fruit with peat-reek, neutralize that Noni fruit itself is distinctive bad to smell
Taste, adds the dragon fruit that sugar content accounts for 15%, the acerola concentrate of sugar content 8%, the haw berry of sugar content 5-6%, they are in work
Property yeast effect under change into glucose, provide nutrient energy to active bacteria so as to fermenting to obtain the nutrient of needed by human body, no
Sucrose must be taken in from outside mostly；On the other hand, broken wall oxygenation high-speed stirred fermentation fresh fruit, anaerobic fermentation dry product and fruit are passed through
Slag, the rear pH that adjusts is mixed fermentation after 3.8-4.2, not only retains the activity of various materials to greatest extent and is easy to absorb, prevents
The activity of the direct destructive enzyme of excessive acidic materials, so as to seriously affect effective extraction of the flavor and each nutriment of ferment.
Further, this preparation method selects fresh fruit or dry product rich in different antioxidant contents and nutritional ingredient, by hitting
Hit formula wall-breaking abstraction and mix technique, due to dry product anaerobic fermentation, the activity of enzyme is deposited, and fresh fruit aerobic fermentation is fully active
The vigor of various enzymes, and extract than more completely nutritional ingredient, so must continue to hit in the mixed fermentation stage herein
The stirring fermentation of formula broken wall, is able to call out the various activity being deposited in anaerobic fermentation process living again, both sides are reassembled into more
Organized enzyme that is active and being mixed rich in a variety of enzymes, is further activated and discharges and lifted.
Further, using nutrition general equilibrium and the Moringa tea and the low fruit composite fermentation of potassium content of alkalescence,
On the one hand potassium content can be diluted, while increase beneficial to the general flavone and selenium-rich constituent content of renal function, is on the other hand enriched again
The component of various trace elements, increases to 20 various trace elements, solves the problems, such as existing fruit ferment trace element limitation.
Coordinate at the same time using the high dragon fruit of fructose and dietary fiber content, adjust acid-base value and promote fermentation, be easy to digestion excretion, it is a variety of
Components matching activates, and lifts strong anti-oxidation function, metabolism is lifted, so as to promote the activation of physiological function.
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
God and any modification, equivalent substitution, improvement and etc. within principle, done, should be included within the scope of protection of the invention.
Claims (7)
1. a kind of preparation method of the beautiful composite enzyme of promise, it is characterised in that including fresh fruit processing, dry product processing, mixed fermentation and go out
Bacterium step；
Wherein fresh fruit processing step includes：
(1) pre-process：First press 60-65 parts of Noni fruit, 5-7 parts of passion fruit, 2-4 parts of acerola concentrate, 4-6 parts of dragon fruit and mulberry fruit
14-16 parts of parts by weight are prepared, and are sterilized by brine, spare after scalding；
(2) low temperature broken wall is squeezed the juice：First digest fresh fruit, after impacting type broken wall is used under conditions of 30-33 DEG C, mixing speed is
2400-2800 turns/min, obtains fruit particle diameter ＜ 1mm, adds lysozyme sterilizing, is separated by filtration fruit juice and pomace；
(3) aerating fermentation
Under conditions of oxygenation fermented juice is hit using intermittent 60 days, fermentation temperature is 30-33 DEG C, daily stirring 2-3 times,
Stirring 20-30min every time；
(4) anaerobic fermentation
The Moringa tea yeast extract of 4-5 times of juice weight is added, stands anaerobic fermentation 120 days, the fresh fruit processing step
Zymotic fluid pH is adjusted to 3.8-4.2；
Dry product processing step includes：
(1) pre-process：Based on raw material weight, 1-3 parts of dried waterlily leaf of preparation, dry dried orange peel 1-3 parts, 2-4 parts of sweet tea fresh kidney beans, haw berry 3-5
1-3 parts of part, 9-11 parts of Moringa tealeaves and polyphyll rose, baking sterilizing, Ultramicro-powder broken wall crush, and it is spare to obtain powder.
(2) anaerobism extraction fermentation：Pomace after dry product Ultramicro-powder powder and press juice is mixed, it is rear to add dry product Ultramicro-powder powder
End and the Moringa tea yeast extract of 4-5 times of pomace gross weight, under anaerobic extraction fermentation 90 days, fermentation temperature 30-
33℃；
(3) ultrafiltration is removed slag afterwards, continues anaerobic fermentation 90 days, every 5-6 days stirring at low speed once, mixing speed 700-1200
Turn/min, each 20-30min, the zymotic fluid pH of the dry product processing step is 3.8-4.2；
Mixed fermentation step includes：The hair that the zymotic fluid and dry product processing step that fresh fruit processing step is prepared are prepared
Zymotic fluid mixes, and ferments 120 days under conditions of being 28-33 DEG C in temperature, is stirred 1-2 times daily by 120-240 turns/min of rotating speed,
25-30min, after at 25 DEG C -28 DEG C of temperature control static fermentation stop fermenting and carrying out after-ripening storage after 60 days；
Sterilization steps include filtering, it is filling, composite enzyme finished product is made in pasteurization.
A kind of 2. preparation method of the beautiful composite enzyme of promise according to claim 1, it is characterised in that：The yeast Moringa tea
Extracting solution is prepared by the following method：It is 1 by weight:2-1:3 tealeaves：Mineral water ratio, with electric ceramic crock slow fire
Infusion juice 8-10h, extracts Moringa tea liquid, adds the yeast juice of Moringa tea liquid 10-15% weight, carries out high-speed stirred and hits broken wall
2-3h is handled, adds weight 5-8% xylitols, being left to ferment 1-2h at 20-25 DEG C after centrifugal filtration is made yeast Moringa tea
Extracting solution.
A kind of 3. preparation method of the beautiful composite enzyme of promise according to claim 1, it is characterised in that：It is described filling to use glass
Glass bottle, the pasteurization are neat row's fountain sterilizing 30-35min at 90-100 DEG C.
A kind of 4. preparation method of the beautiful composite enzyme of promise according to claim 1, it is characterised in that：The scalding is
Fresh fruit is placed in 90 DEG C of boiling water blanching 5-6min.
A kind of 5. preparation method of the beautiful composite enzyme of promise according to claim 1, it is characterised in that：Select annual nine to ten
Vacuum outgas is carried out during month to storing after 0.05mpa.
A kind of 6. preparation method of the beautiful composite enzyme of promise according to claim 1, it is characterised in that：The dry product baking is gone out
Bacterium, Ultramicro-powder broken wall, which crushes, is specially：0.5min sterilizings are toasted at 136 DEG C, its broken wall is ground into ultra micro using Ultramicro-powder machine
Powder.
7. a kind of composite enzyme based on Noni fruit, is prepared according to claim 1-6 any one of them methods.
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| CN109953297A (en) * | 2019-04-28 | 2019-07-02 | 海南百晋兴生物科技有限公司 | A kind of preparation method of full fruit lemon dry fruit and lemon dried orange peel |
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