CN108077917A - A kind of passion fruit pericarp ferment and preparation method thereof - Google Patents
A kind of passion fruit pericarp ferment and preparation method thereof Download PDFInfo
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- CN108077917A CN108077917A CN201810118650.4A CN201810118650A CN108077917A CN 108077917 A CN108077917 A CN 108077917A CN 201810118650 A CN201810118650 A CN 201810118650A CN 108077917 A CN108077917 A CN 108077917A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims abstract description 15
- 244000042664 Matricaria chamomilla Species 0.000 claims abstract description 15
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims abstract description 15
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 14
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 14
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims abstract description 14
- 244000241872 Lycium chinense Species 0.000 claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 14
- 241000207925 Leonurus Species 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 3
- 150000002989 phenols Chemical class 0.000 claims description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 240000007890 Leonurus cardiaca Species 0.000 abstract 2
- 230000003110 anti-inflammatory effect Effects 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
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- 244000269722 Thea sinensis Species 0.000 description 2
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- 229940088598 enzyme Drugs 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- 244000099147 Ananas comosus Species 0.000 description 1
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- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
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- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000218995 Passifloraceae Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of passion fruit pericarp ferment, are made of the raw material for including following parts by weight：20 30 parts of passion fruit pericarp, 13 parts of motherwort, 13 parts of the fruit of Chinese wolfberry, 13 parts of honeysuckle, 13 parts of chamomile.The present invention is equipped with the raw materials such as motherwort, the fruit of Chinese wolfberry, honeysuckle, chamomile using passion fruit pericarp as primary raw material, and by controlling fermentation temperature, raw material proportioning, strain etc., obtained ferment has the health-care efficacies such as whitening antioxidation, antibacterial anti-inflammatory, stomach strengthening and digestion promoting.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of passion fruit pericarp ferment and preparation method thereof.
Background technology
Ferment is a kind of protein with biocatalytic Activity, i.e. biocatalyst also referred to as " enzyme ", it can be with
Accelerate the rate of biochemical reaction.The activity of all living things is required for the participation of ferment.Ferment is the indispensable substance of life entity, bag
Include all biologies including the mankind, it is necessary to by the catalytic action ability existence of ferment.Life need to rely on the support of ferment, raw
Though ferment can be generated in object, it also requires external ferment is absorbed by food, for enzyme food is made to be more in line with the modern times
People is to the diversity of nutritional need, balance and is easy to absorbability, and the making of ferment has become very urgent topic.Although state
Interior market also occur some addition ferment health foods, but due in above-mentioned ferment health food comparison of ingredients it is single,
Effective constituent concentration is low, and nutritional ingredient deficiency causes its functionality single, and without preferable health-care effect.
The content of the invention
In view of this, the object of the present invention is to provide a kind of passion fruit pericarp ferment and preparation method thereof.
The present invention adopts the technical scheme that：
A kind of passion fruit pericarp ferment, is made of the raw material for including following parts by weight：20-30 parts of passion fruit pericarp, benefit are female
1-3 parts careless, 1-3 parts of the fruit of Chinese wolfberry, 1-3 parts of honeysuckle, 1-3 parts of chamomile.
Preferably, the passion fruit pericarp ferment, is made of the raw material for including following parts by weight：Passion fruit pericarp 25
Part, 2 parts of motherwort, 2 parts of the fruit of Chinese wolfberry, 2 parts of honeysuckle, 2 parts of chamomile.
The present invention also provides the preparation methods of above-mentioned passion fruit pericarp ferment, include the following steps：
(1) fresh passion fruit pericarp is rinsed well, crushed, obtain pericarp slurry, its quality is added in into pericarp slurry
1.5% pectase and 1% cellulase, stand 30min under the conditions of 25-28 DEG C after stirring and evenly mixing；By motherwort, matrimony vine
Son, honeysuckle, chamomile crush after cleaning up, mix, and then add in the cellulase of its quality 3%, 25-28 DEG C of item
30min is stood under part；
(2) saccharomycete is added in the glucose water of the 15-20 times of 0.05g/mL measured and fermented in 25-30 DEG C of water-bath
100-120min obtains leavening；
(3) material for handling step (1) well mixes, according to weight ratio 5:The ratio addition pure water of 6-7 stirs evenly,
And be placed in fermentation tank and ferment according to the inoculum concentration inoculating starter of 3-3.2g/L, temperature is adjusted in fermentation tank to 33-35
DEG C, constant-temperature enclosed fermentation 50-60d；
(4) adjust temperature in fermentation tank and, to 4-5 DEG C, stand constant-temperature enclosed preservation 70-80d, make ester in zymotic fluid, alcohol,
Aldehydes matter fully reacts, and generation ferment is fragrant；
(5) zymotic fluid in fermentation tank is poured out and centrifuges 15min through 100-120r/min, filter to take supernatant liquor and middle level
Turbid discards lower sediment with solidliquid mixture to get passion fruit pericarp ferment.
Passion fruit, also known as Brazil nut, passion fruit etc. are the general designations of the perennial bejuco fruit of Passifloraceae.Cause
Its fruit juice can give out the strong fragrance of the various fruits such as pineapple, banana, mango, pomegranate, lemon rubber, therefore passion fruit of gaining the name.According to public affairs
Document report is opened, passion fruit is rich in a variety of amino acid, vitamin, carrotene and the trace element of needed by human body.Pulp and fruit
Pi Zhongjun contains more than the 60 kinds of fragrance ingredient such as abundant pectin, tea polyphenols, B races, C family vitamins, glucose, organic acid.Fruit
It gives off a strong fragrance in fact, sweet tea acid is tasty, can promote the production of body fluid to quench thirst, refresh the mind, and can improve a poor appetite after edible, promotes digestion glandular secretion, helps
Digestion.But people only eat its pulp fraction, and pericarp is usually to lose or used as animal feed raw material, makes its resource unrestrained
Take, the present invention prepares ferment using passion fruit pericarp as primary raw material, improves the utility value of passion fruit pericarp, reduces huge
The wasting of resources, and can look for another way for the development of passion fruit industry.
It is an advantage of the invention that：The present invention using passion fruit pericarp as primary raw material, be equipped with motherwort, the fruit of Chinese wolfberry, honeysuckle,
The raw materials such as chamomile, by controlling fermentation temperature, raw material proportioning, strain etc., there is obtained ferment whitening antioxidation, antibacterial to disappear
The health-care efficacies such as inflammation, stomach strengthening and digestion promoting.
Specific embodiment
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are simply for the feature and advantage that further illustrate the present invention rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of passion fruit pericarp ferment, is made of the raw material for including following parts by weight：20 parts of passion fruit pericarp, motherwort 1
Part, 1 part of the fruit of Chinese wolfberry, 1 part of honeysuckle, 1 part of chamomile.
The preparation method of above-mentioned passion fruit pericarp ferment, includes the following steps：
(1) fresh passion fruit pericarp is rinsed well, crushed, obtain pericarp slurry, its quality is added in into pericarp slurry
1.5% pectase and 1% cellulase, 30min is stood after stirring and evenly mixing under the conditions of 25 DEG C；By motherwort, the fruit of Chinese wolfberry,
Honeysuckle, chamomile crush after cleaning up, mix, and then add in the cellulase of its quality 3%, quiet under the conditions of 25 DEG C
Put 30min；
(2) saccharomycete is added in the glucose water of the 0.05g/mL of 15 times of amounts and fermented in 25 DEG C of water-baths
100min obtains leavening；
(3) material for handling step (1) well mixes, according to weight ratio 5:6 ratio addition pure water stirs evenly, and
Inoculum concentration inoculating starter according to 3g/L, which is placed in fermentation tank, to ferment, and adjusting temperature in fermentation tank, to 33 DEG C, constant temperature is close
Close fermentation 50d；
(4) temperature in fermentation tank is adjusted, to 4 DEG C, to stand constant-temperature enclosed preservation 70d, make ester, alcohol, phenolic material in zymotic fluid
Matter is fully reacted, and generation ferment is fragrant；
(5) zymotic fluid in fermentation tank is poured out and centrifuges 15min through 100r/min, it is turbid with middle level to filter to take supernatant liquor
Liquid discards lower sediment with solidliquid mixture to get passion fruit pericarp ferment.
Embodiment 2
A kind of passion fruit pericarp ferment, is made of the raw material for including following parts by weight：25 parts of passion fruit pericarp, motherwort 2
Part, 2 parts of the fruit of Chinese wolfberry, 2 parts of honeysuckle, 2 parts of chamomile.
The preparation method of above-mentioned passion fruit pericarp ferment, includes the following steps：
(1) fresh passion fruit pericarp is rinsed well, crushed, obtain pericarp slurry, its quality is added in into pericarp slurry
1.5% pectase and 1% cellulase, 30min is stood after stirring and evenly mixing under the conditions of 26 DEG C；By motherwort, the fruit of Chinese wolfberry,
Honeysuckle, chamomile crush after cleaning up, mix, and then add in the cellulase of its quality 3%, quiet under the conditions of 26 DEG C
Put 30min；
(2) saccharomycete is added in the glucose water of the 0.05g/mL of 18 times of amounts and fermented in 28 DEG C of water-baths
110min obtains leavening；
(3) material for handling step (1) well mixes, according to weight ratio 5:6.5 ratio addition pure water stirs evenly,
And be placed in fermentation tank and ferment according to the inoculum concentration inoculating starter of 3.1g/L, temperature is adjusted in fermentation tank to 4 DEG C, constant temperature
Sealed fermenting 55d；
(4) temperature in fermentation tank is adjusted, to 4.5 DEG C, to stand constant-temperature enclosed preservation 75d, make ester, alcohol, phenols in zymotic fluid
Substance fully reacts, and generation ferment is fragrant；
(5) zymotic fluid in fermentation tank is poured out and centrifuges 15min through 110r/min, it is turbid with middle level to filter to take supernatant liquor
Liquid discards lower sediment with solidliquid mixture to get passion fruit pericarp ferment.
Embodiment 3
A kind of passion fruit pericarp ferment, is made of the raw material for including following parts by weight：30 parts of passion fruit pericarp, motherwort 3
Part, 3 parts of the fruit of Chinese wolfberry, 3 parts of honeysuckle, 3 parts of chamomile.
The preparation method of above-mentioned passion fruit pericarp ferment, includes the following steps：
(1) fresh passion fruit pericarp is rinsed well, crushed, obtain pericarp slurry, its quality is added in into pericarp slurry
1.5% pectase and 1% cellulase, 30min is stood after stirring and evenly mixing under the conditions of 28 DEG C；By motherwort, the fruit of Chinese wolfberry,
Honeysuckle, chamomile crush after cleaning up, mix, and then add in the cellulase of its quality 3%, 25-28 DEG C of condition
Lower standing 30min；
(2) saccharomycete is added in the glucose water of the 0.05g/mL of 20 times of amounts and fermented in 30 DEG C of water-baths
120min obtains leavening；
(3) material for handling step (1) well mixes, according to weight ratio 5:7 ratio addition pure water stirs evenly, and
Inoculum concentration inoculating starter according to 3.2g/L, which is placed in fermentation tank, to ferment, and adjusts in fermentation tank that temperature is to 35 DEG C, constant temperature
Sealed fermenting 60d；
(4) temperature in fermentation tank is adjusted, to 5 DEG C, to stand constant-temperature enclosed preservation 80d, make ester, alcohol, phenolic material in zymotic fluid
Matter is fully reacted, and generation ferment is fragrant；
(5) zymotic fluid in fermentation tank is poured out and centrifuges 15min through 120r/min, it is turbid with middle level to filter to take supernatant liquor
Liquid discards lower sediment with solidliquid mixture to get passion fruit pericarp ferment.
Claims (3)
1. a kind of passion fruit pericarp ferment, it is characterised in that be made of the raw material for including following parts by weight：Passion fruit pericarp 20-30
Part, 1-3 parts of motherwort, 1-3 parts of the fruit of Chinese wolfberry, 1-3 parts of honeysuckle, 1-3 parts of chamomile.
2. passion fruit pericarp ferment according to claim 1, it is characterised in that be made of the raw material for including following parts by weight：
25 parts of passion fruit pericarp, 2 parts of motherwort, 2 parts of the fruit of Chinese wolfberry, 2 parts of honeysuckle, 2 parts of chamomile.
3. the preparation method of passion fruit pericarp ferment according to claim 1 or 2, it is characterised in that include the following steps：
(1) fresh passion fruit pericarp is rinsed well, crushed, obtain pericarp slurry, its quality 1.5% is added in into pericarp slurry
Pectase and 1% cellulase, stand 30min under the conditions of 25-28 DEG C after stirring and evenly mixing；By motherwort, the fruit of Chinese wolfberry, gold and silver
Flower, chamomile crush after cleaning up, mix, and then add in the cellulase of its quality 3%, quiet under the conditions of 25-28 DEG C
Put 30min；
(2) saccharomycete is added in the glucose water of the 15-20 times of 0.05g/mL measured the 100- that ferments in 25-30 DEG C of water-bath
120min obtains leavening；
(3) material for handling step (1) well mixes, according to weight ratio 5:The ratio addition pure water of 6-7 stirs evenly, and presses
It is placed in fermentation tank and ferments according to the inoculum concentration inoculating starter of 3-3.2g/L, it is permanent to 33-35 DEG C to adjust temperature in fermentation tank
Warm sealed fermenting 50-60d；
(4) temperature in fermentation tank is adjusted, to 4-5 DEG C, to stand constant-temperature enclosed preservation 70-80d, make ester, alcohol, phenols in zymotic fluid
Substance fully reacts, and generation ferment is fragrant；
(5) zymotic fluid in fermentation tank is poured out and centrifuges 15min through 100-120r/min, it is turbid with middle level to filter to take supernatant liquor
Liquid discards lower sediment with solidliquid mixture to get passion fruit pericarp ferment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810118650.4A CN108077917A (en) | 2018-02-06 | 2018-02-06 | A kind of passion fruit pericarp ferment and preparation method thereof |
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| CN201810118650.4A CN108077917A (en) | 2018-02-06 | 2018-02-06 | A kind of passion fruit pericarp ferment and preparation method thereof |
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| CN108077917A true CN108077917A (en) | 2018-05-29 |
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| CN201810118650.4A Pending CN108077917A (en) | 2018-02-06 | 2018-02-06 | A kind of passion fruit pericarp ferment and preparation method thereof |
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| CN109077210A (en) * | 2018-08-31 | 2018-12-25 | 广西宏邦食品有限公司 | A kind of Passion Fruit Juice beverage and its production technology |
| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
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