CN108102841A - A kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage - Google Patents
A kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage Download PDFInfo
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Abstract
The present invention provides a kind of preparation methods of honeysuckle sweet persimmon ferment composite beverage, it is starched using honeysuckle ferment and sweet persimmon, after being fermented under the conditions of tomato pulp, Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201, take out mashing, it centrifuges, filters again, collect filtrate to obtain the final product, the enzyme stoste SOD activity ＞ 50U/mL of gained of the invention, have antioxidation activity；The method of the present invention material is easy to get, and safe green, cost is relatively low, and gained ferment has good anti-oxidation efficacy, safety and environmental protection.
Description
Technical field
The present invention relates to ferment technical fields, and in particular to a kind of preparation side of honeysuckle-sweet tea persimmon ferment composite beverage
Method.
Background technology
Ferment is present in the animal and plant body of all work, is to maintain body normal function, digests food, repair tissue etc.
A kind of necessary material of vital movement；With advancing age with safe diet, living environment the problems such as, the in vivo ferment of people
For content in decline year by year, body declines due to the loss of ferment body metabolism rate, easily generate inferior health and chronic
The problems such as sick has been to belong to common chronic disease if the aging of body, three is high.
Ferment be rich in enzyme, vitamin and secondary metabolite isoreactivity nutritional ingredient, have promote human metabolism,
Enhance immunity of organism, adjust enteron aisle, anti-oxidant, inhibiting bacteria and diminishing inflammation and other effects, as living standard increasingly improves, people are increasingly closed
Note health care；It was predicted that people of the whole world in sub-health state accounts for 75%, health care product are in world market development prospect
It is wide.
Distilled liquid of honeysuckle industrial wood waste or honeysuckle distillation residue are enterprise's production distilled liquid of honeysuckle, i.e., main
If remaining raffinate residue after honeysuckle distillate dilution gained；It is living that distilled liquid of honeysuckle industrial wood waste contains polysaccharide, flavones etc.
Property material composition, but utilization rate is low, is substantially and is thrown away as discarded object, and gold and silver is also resulted in while bringing environmental pollution
The significant wastage of flower resource.
In Da Bie Mountain area, the characteristic resources such as honeysuckle, sweet tea persimmon, Chinese yam, pueraria lobata, sweet potato, Chinese chestnut, artemisia selengensis are had more than needed, and quality
It is excellent, currently without the technology and product for effectively converting above-mentioned product more than needed.
The content of the invention
To solve the above-mentioned problems,
The present invention provides a kind of preparation methods of honeysuckle-sweet tea persimmon ferment composite beverage, comprise the following steps：
(1) tomato, which is cleaned, drains, and crushes to be beaten in backward tomato slurries and adds in distilled water and pectase, after mixing
20-100min is stood under the conditions of 15-45 DEG C, obtains tomato pulp；The quality of the distilled water is tomato slurries quality
20-60%, the quality of pectase is 1-the 8% of tomato slurries quality；
(2) Propionibacterium HX1202 and Bacillus acidi lactici HX2116 are cultivated to OD values 0.6-0.8 respectively, by saccharomyces cerevisiae
HX3201 is cultivated to 106—107A/mL；It is spare；
The preservation Classification And Nomenclature of the Propionibacterium HX1202 is Propionibacterium sp.HX1202,2017
On November 27, in is deposited in Wuhan University's China typical culture collection center, depositary institution's code：CCTCC；Depositary institution
Location：Chinese Wuhan Wuhan Universitys；Deposit number is CCTCC NO:M2017736；
The preservation Classification And Nomenclature of the Bacillus acidi lactici HX2116 is Lactobacillus sp.HX2116；In November, 2017
Preservation Wuhan University China typical culture collection center on the 27th, depositary institution's code：CCTCC；Depositary institution address：Chinese
Wuhan Wuhan Universitys；Deposit number is CCTCC NO:M2017734；
The preservation Classification And Nomenclature of saccharomyces cerevisiae HX3201 is Saccharomyces cerevisiae HX3201；2017
November 27 preservation Wuhan University China typical culture collection center, depositary institution's code：CCTCC；Depositary institution address：
Chinese Wuhan Wuhan Universitys；Deposit number is CCTCC NO:M2017735；
(3) sweet tea persimmon, which is cleaned, drains, and crushes mashing, crushes and is beaten addition distilled water and pectase in backward sweet tea persimmon slurries, mixes
20-100min is stood after even under the conditions of 15-45 DEG C, obtains sweet persimmon slurry；The quality of the distilled water is sweet tea persimmon slurries matter
20-the 60% of amount, the quality of pectase are 1-the 8% of sweet tea persimmon grind slurries quality；
(4) by sweet persimmon slurry and tomato pulp in mass ratio 1-10:1 ratio stirs and evenly mixs, and is made with white granulated sugar adjustment
Its pol is 8-20%, and it is spare that feed liquid 1 is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae
HX3201 is 1-3 according to mass ratio： 1—3：1-6 ratio is inoculated into feed liquid 1, is then sealed by fermentation under the conditions of 30 DEG C,
When feed liquid 1 no longer generates bubble, by feed liquid 1 as sealing preservation >=30d is stood under the conditions of 4 DEG C, cure after generating ferment perfume (or spice),
Feed liquid 1 is taken out, it is beaten successively, centrifuges, filter, collects filtrate, filtrate is sweet tea persimmon ferment；The Propionibacterium
HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are 1-the 10% of feed liquid quality；
(5) extracting honeysuckle dew distillation residue is filtered with 1~3 layer of Coarse Mesh Gauze or screen cloth to dry, collection filtrate, by filtrate
Be concentrated under reduced pressure to obtain concentrate, and it is 1~3L/KG to make the process raw material volume mass ratio of honeysuckle of its volume and the distilled liquid of honeysuckle；To dense
The edible alcohol of purity more than 80% is added in contracting liquid makes alcohol concentration in concentrate reach 50%~80%, and less than 10 DEG C cold
More than 1h is hidden, is then filtered, filtrate is decolourized with aluminium oxide, is filtered again after decoloration, up to gold after filtrate decompression recovered alcohol
Honeysuckle flower slurry；
(6) it is honeysuckle in mass ratio by honeysuckle slurry, tomato pulp：Tomato pulp 1-10:1 ratio stirring is mixed
It is even, with white granulated sugar adjustment its pol is made to be 8-20%, it is spare that feed liquid 2 is made；By Propionibacterium HX1202, Bacillus acidi lactici
HX2116 and saccharomyces cerevisiae HX3201 is 1-3 according to mass ratio：1—3：1-6 ratio is inoculated into feed liquid 2, then 30
Be sealed by fermentation under the conditions of DEG C, when feed liquid 2 no longer generates bubble, by feed liquid 2 as under the conditions of 4 DEG C stand sealing preservation >=
30d after curing generates ferment perfume (or spice), takes out feed liquid 2, it is beaten successively, centrifuges, filter, collects filtrate, is honeysuckle ferment；
The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are material
1-the 10% of liquid quality；
(7) by honeysuckle ferment and sweet tea persimmon ferment according to volume ratio 3：1-1：After 3 ratio mixing, mixing ferment is obtained
Stoste；Enzyme stoste and fermented glutinous rice, white granulated sugar, pure water, sodium citrate and citric acid will be mixed after mixing, 0-15 DEG C
Under the conditions of stand cooling precipitation for 24 hours more than, up to composite enzyme beverage after the micro-filtrate membrane filtration for being 0.2-0.45 μm with aperture；
Each component percent by volume is as follows in the composite enzyme beverage：Mixing enzyme stoste 10%~60%, fermented glutinous rice 5~
20%th, white granulated sugar 8%, citric acid 0.3%, sodium citrate 0.3%, remainder are pure water.As preference：The step
(4) slurries centrifugation centrifuges 20min under the low speed of rotating speed ＜ 5000r/min and in (6).
As preference：Micro-filtration membrane aperture is 0.2-0.45 μm in the step (4) and (6).As preference：Institute
6d is stirred >=3 times daily before during being sealed by fermentation in the step of stating (4) and (6), stirring≤1 time daily afterwards；Stirring every time
＜ 2min.
As preference：Aluminium oxide and filtrate quality ratio are 0.2~1 in the step (5):1.As preference：Institute
The preparation method of fermented glutinous rice is as follows in the step of stating (7)：Using pueraria lobata or Chinese yam or sweet potato or Chinese chestnut as raw material, peeled wash is cut
It is broken, make its granularity≤1.5cm, cook postcooling to room temperature, add koji, sealed after stirring evenly, ferment 20 under the conditions of 30 DEG C
~40h is terminated after sweet and fermented, and the zymotic fluid after after-ripening >=7d is fermented glutinous rice；The amount of the koji is material quality
0.1%~1.0%.
Honeysuckle is the important Chinese medicine material of China's dietotherapeutic, and medicinal history is long, has broad-spectrum antiseptic, antiviral, anti-
The pharmacological actions such as tumour and antipyretic and anti-inflammatory, lidan liver, lipid-loweringing, hemostasis, antiulcer can be widely used for medicine, food and guarantor
It is strong to wait fields；Luotian County, Hubei Province specialty Luotian honeysuckle, gives off a strong fragrance, and the active ingredients such as chlorogenic acid are high, are Chinese geography marks
Product.
Luotian sweet tea persimmon is the sweet tea persimmon of Hubei China province Da Bie Mountain area Luotian County production, is Chinese geography famous special product, is generation
The sweet tea persimmon kind that boundary uniquely takes away the puckery taste naturally is not required to process after ripe, direct-edible, rich in pectin, helps to reduce blood
Pressure softens blood vessel, increases coronary flow, and energy anti inflammatory blood quickening, improves cardiovascular function.
Advantageous effects of the present invention：
(1) three kind of specified strain carries out composite fermentation, forms rich in superoxide dismutase, lactic acid, acetic acid and ethyl alcohol
The ferment product of metabolites is waited, the original flavor of fermentation substrate is not only improved, product is more enhanced by microbial fermentation
Functional health effect, such as anti-oxidant, effect for reducing fat；
(2) product processing technique carries out operation processing below 40 DEG C, has been sufficiently reserved fermentation substrate and fermentation process
The various neutraceutical active ingredients generated；
(3) present invention can make full use of the spies such as honeysuckle more than needed, sweet tea persimmon, Chinese yam, pueraria lobata, sweet potato, Chinese chestnut, artemisia selengensis
Color resource is developed the ferment health-oriented products of collection nutrition and health care one using modern biotechnology fermentation technique, extends local characteristic
The industrial chain of resource, added value is high, realizes the intensive processing and comprehensive utilization of characteristic resources；
(4) the method for the present invention material is easy to get, and technically simple feasible, input cost is low, green non-pollution, gained ferment tool
There are good anti-oxidation efficacy, safety and environmental protection；Be conducive to industrialization.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Raw material is chosen：It is Huanggang City Luotian County that sweet tea persimmon, which chooses ground,
Embodiment 1：
(1) tomato, which is cleaned, drains, and crushes and is beaten addition distilled water and pectase in backward slurries, quiet at 30 DEG C after mixing
30min is put, obtains tomato pulp；The quality of the distilled water is the 40% of grind slurries quality, and the quality of pectase is grind slurries quality
2.5%；
(2) respectively by Propionibacterium HX1202 (CCTCC M 2017736) and Bacillus acidi lactici HX2116 (CCTCC M
2017734) culture is to OD values 0.65, by saccharomyces cerevisiae HX3201 (CCTCC M 2017735) cultures to 3 × 106A/mL；It is standby
With；
(3) persimmon, which is cleaned, drains, and crushes mashing, crushes and is beaten addition distilled water and pectase in backward slurries, after mixing
30min is stood at 30 DEG C, obtains sweet persimmon slurry；The quality of the distilled water is the 40% of grind slurries quality, and the quality of pectase is
The 2.5% of grind slurries quality；
(4) by sweet persimmon slurry and tomato pulp in mass ratio 2:1 ratio stirs and evenly mixs, and makes its sugar with white granulated sugar adjustment
It spends for 12%, it is spare that feed liquid is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 according to matter
Amount is than being 1：1：2 ratio is inoculated into feed liquid, is then sealed by fermentation under the conditions of 30 DEG C, when zymotic fluid no longer generates bubble
When, by zymotic fluid as sealing preservation >=30d is stood under the conditions of 4 DEG C, after curing generates ferment perfume (or spice), zymotic fluid is taken out, to it successively
Mashing, centrifugation, filtering, collect filtrate, filtrate is sweet tea persimmon ferment；The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and
Saccharomyces cerevisiae HX3201 three's inoculum concentration summation is the 6% of feed liquid quality；
(5) extracting honeysuckle dew distillation residue is filtered with 1~3 layer of Coarse Mesh Gauze or screen cloth to dry, collection filtrate, by filtrate
Be concentrated under reduced pressure to obtain concentrate, and it is 1L/KG to make the process raw material volume mass ratio of honeysuckle of its volume and the distilled liquid of honeysuckle；To concentration
The edible alcohol of purity more than 80% is added in liquid makes alcohol concentration in concentrate reach 50%~80%, less than 10 DEG C refrigerations
Then more than 1h is filtered, filtrate is decolourized with aluminium oxide, is filtered again after decoloration, up to gold and silver after filtrate decompression recovered alcohol
Flower slurry；
(6) it is honeysuckle in mass ratio by honeysuckle slurry, tomato pulp：Tomato pulp 1:1 ratio stirs and evenly mixs,
With white granulated sugar adjustment its pol is made to be 8-20%, it is spare that feed liquid is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and
Saccharomyces cerevisiae HX3201 is 1 according to mass ratio：1：2 ratio is inoculated into feed liquid, is then sealed by fermentation under the conditions of 30 DEG C, when
When zymotic fluid no longer generates bubble, by zymotic fluid as sealing preservation >=30d is stood under the conditions of 4 DEG C, cure after generating ferment perfume (or spice),
Zymotic fluid is taken out, it is beaten successively, centrifuges, filter, collects filtrate, is honeysuckle ferment；
The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are material
The 6% of liquid quality；
(7) by honeysuckle ferment and sweet tea persimmon ferment according to volume ratio 2：After 1 ratio mixing, mixing enzyme stoste is obtained；
Enzyme stoste and fermented glutinous rice, white granulated sugar, pure water, sodium citrate and citric acid will be mixed after mixing, under the conditions of 0-15 DEG C
It stands cooling to precipitate more than for 24 hours, up to composite enzyme beverage after the micro-filtrate membrane filtration for being 0.2-0.45 μm with aperture；
Each component percent by volume is as follows in the composite enzyme beverage：Honeysuckle ferment 40%, sweet tea persimmon ferment 20%,
Fermented glutinous rice 20%, white granulated sugar 8%, citric acid 0.3%, sodium citrate 0.3%, remainder are pure water.
Slurries centrifugation is in rotating speed ＜ 5000r/min in the step (4) and (6)；
Micro-filtration membrane aperture is 0.2 μm in the step (4) and (6).
6d is stirred >=3 times daily before during being sealed by fermentation in the step (4) and (6), stirring≤1 daily afterwards
It is secondary；Stirring ＜ 2min every time.
Aluminium oxide and filtrate quality ratio are 0.2 in the step (5):1.
The preparation method of fermented glutinous rice is as follows in the step (7)：Using pueraria lobata or Chinese yam or sweet potato or Chinese chestnut as raw material,
Peeled wash is shredded, and makes its granularity≤1.5cm, is cooked postcooling to room temperature, is added koji, sealed after stirring evenly, in 30 DEG C of items
Ferment 20~40h under part, terminates and ferments after sweet, and the zymotic fluid after after-ripening >=7d is fermented glutinous rice；The amount of the koji is original
Expect the 0.2% of quality.
Embodiment 2：
(1) tomato, which is cleaned, drains, and crushes and is beaten addition distilled water and pectase in backward slurries, in 45 DEG C of items after mixing
20min is stood under part, obtains tomato pulp；The quality of the distilled water is the 60% of grind slurries quality, and the quality of pectase is slurry
The 8% of liquid quality；
(2) respectively by Propionibacterium HX1202 (CCTCC M 2017736) and Bacillus acidi lactici HX2116 (CCTCC M
2017734) culture is to OD values 0.8, by saccharomyces cerevisiae HX3201 (CCTCC M 2017735) cultures to 107A/mL；It is spare；
(3) persimmon, which is cleaned, drains, and crushes mashing, crushes and is beaten addition distilled water and pectase in backward slurries, after mixing
20min is stood under the conditions of 45 DEG C, obtains tomato pulp；The quality of the distilled water is the 60% of grind slurries quality, pectase
Quality is the 8% of grind slurries quality；
(4) by sweet persimmon slurry and tomato pulp in mass ratio 10:1 ratio stirs and evenly mixs, and makes its sugar with white granulated sugar adjustment
It spends for 20%, it is spare that feed liquid is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 according to matter
Amount is than being 1：1：6 ratio is inoculated into feed liquid, is then sealed by fermentation under the conditions of 30 DEG C, when zymotic fluid no longer generates bubble
When, by zymotic fluid as sealing preservation >=30d is stood under the conditions of 4 DEG C, after curing generates ferment perfume (or spice), zymotic fluid is taken out, to it successively
Mashing, centrifugation, filtering, collect filtrate, filtrate is sweet tea persimmon ferment；The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and
Saccharomyces cerevisiae HX3201 three's inoculum concentration summation is the 10% of feed liquid quality；
(5) extracting honeysuckle dew distillation residue is filtered with 1~3 layer of Coarse Mesh Gauze or screen cloth to dry, collection filtrate, by filtrate
Be concentrated under reduced pressure to obtain concentrate, and it is 3L/KG to make the process raw material volume mass ratio of honeysuckle of its volume and the distilled liquid of honeysuckle；To concentration
The edible alcohol of purity more than 80% is added in liquid makes alcohol concentration in concentrate reach 50%~80%, less than 10 DEG C refrigerations
Then more than 1h is filtered, filtrate is decolourized with aluminium oxide, is filtered again after decoloration, up to gold and silver after filtrate decompression recovered alcohol
Flower slurry；
(6) it is honeysuckle in mass ratio by honeysuckle slurry, tomato pulp：Tomato pulp 1-10:1 ratio stirring is mixed
It is even, with white granulated sugar adjustment its pol is made to be 8-20%, it is spare that feed liquid is made；By Propionibacterium HX1202, Bacillus acidi lactici
HX2116 and saccharomyces cerevisiae HX3201 is 1 according to mass ratio：1：6 ratio is inoculated into feed liquid, then close under the conditions of 30 DEG C
When zymotic fluid no longer generates bubble, zymotic fluid is produced as sealing preservation >=30d, curing is stood under the conditions of 4 DEG C for seal ferment
After raw ferment perfume (or spice), zymotic fluid is taken out, it is beaten successively, centrifuges, filter, collect filtrate, be honeysuckle ferment；
The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are material
The 10% of liquid quality；
(7) by honeysuckle ferment and sweet tea persimmon ferment according to volume ratio 1：After 3 ratio mixing, mixing enzyme stoste is obtained；
Enzyme stoste and fermented glutinous rice, white granulated sugar, pure water, sodium citrate and citric acid will be mixed after mixing, under the conditions of 0-15 DEG C
It stands cooling to precipitate more than for 24 hours, up to composite enzyme beverage after the micro-filtrate membrane filtration for being 0.2-0.45 μm with aperture；
Each component percent by volume is as follows in the composite enzyme beverage：Mix enzyme stoste 30%, fermented glutinous rice 10%,
White granulated sugar 8%, citric acid 0.3%, sodium citrate 0.3%, remainder are pure water.
Slurries centrifugation is in rotating speed ＜ 5000r/min in the step (4) and (6)；
Micro-filtration membrane aperture is 0.45 μm in the step (4) and (6).
6d is stirred >=3 times daily before during being sealed by fermentation in the step (4) and (6), stirring≤1 daily afterwards
It is secondary；Stirring ＜ 2min every time.
Aluminium oxide and filtrate quality ratio are 1 in the step (5):1.
The preparation method of fermented glutinous rice is as follows in the step (7)：Using pueraria lobata or Chinese yam or sweet potato or Chinese chestnut as raw material,
Peeled wash is shredded, and makes its granularity≤1.5cm, is cooked postcooling to room temperature, is added koji, sealed after stirring evenly, in 30 DEG C of items
Ferment 20~40h under part, terminates and ferments after sweet, and the zymotic fluid after after-ripening >=7d is fermented glutinous rice；The amount of the koji is original
Expect the 1.0% of quality.
Embodiment 3：
(1) tomato, which is cleaned, drains, and crushes and is beaten addition distilled water and pectase in backward slurries, in 15 DEG C of items after mixing
100min is stood under part, obtains tomato pulp；The quality of the distilled water is the 20% of grind slurries quality, and the quality of pectase is
The 1% of grind slurries quality；
(2) respectively by Propionibacterium HX1202 (CCTCC M 2017736) and Bacillus acidi lactici HX2116 (CCTCC M
2017734) culture is to OD values 0.6, by saccharomyces cerevisiae HX3201 (CCTCC M 2017735) cultures to 106A/mL；It is spare；
(3) persimmon, which is cleaned, drains, and crushes mashing, crushes and is beaten addition distilled water and pectase in backward slurries, after mixing
100min is stood under the conditions of 15 DEG C, obtains sweet persimmon slurry；The quality of the distilled water is the 20% of grind slurries quality, pectase
Quality be grind slurries quality 1%；
(4) by sweet persimmon slurry and tomato pulp in mass ratio 1:1 ratio stirs and evenly mixs, and makes its sugar with white granulated sugar adjustment
It spends for 8%, it is spare that feed liquid is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 according to quality
Than for 1：1：1 ratio is inoculated into feed liquid, is then sealed by fermentation under the conditions of 30 DEG C, when zymotic fluid no longer generates bubble,
By zymotic fluid as sealing preservation >=30d is stood under the conditions of 4 DEG C, after curing generates ferment perfume (or spice), zymotic fluid is taken out, it is beaten successively
Slurry, centrifugation, filtering, collect filtrate, filtrate is sweet tea persimmon ferment；The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and wine
Brewer yeast HX3201 three's inoculum concentration summation is the 1% of feed liquid quality；
(5) extracting honeysuckle dew distillation residue is filtered with 1~3 layer of Coarse Mesh Gauze or screen cloth to dry, collection filtrate, by filtrate
Be concentrated under reduced pressure to obtain concentrate, and it is 1L/KG to make the process raw material volume mass ratio of honeysuckle of its volume and the distilled liquid of honeysuckle；To concentration
The edible alcohol of purity more than 80% is added in liquid makes alcohol concentration in concentrate reach 50%~80%, less than 10 DEG C refrigerations
Then more than 1h is filtered, filtrate is decolourized with aluminium oxide, is filtered again after decoloration, up to gold and silver after filtrate decompression recovered alcohol
Flower slurry；
(6) it is honeysuckle in mass ratio by honeysuckle slurry, tomato pulp：Tomato pulp 1-10:1 ratio stirring is mixed
It is even, with white granulated sugar adjustment its pol is made to be 8-20%, it is spare that feed liquid is made；By Propionibacterium HX1202, Bacillus acidi lactici
HX2116 and saccharomyces cerevisiae HX3201 is 1 according to mass ratio：1：1 ratio is inoculated into feed liquid, then close under the conditions of 30 DEG C
When zymotic fluid no longer generates bubble, zymotic fluid is produced as sealing preservation >=30d, curing is stood under the conditions of 4 DEG C for seal ferment
After raw ferment perfume (or spice), zymotic fluid is taken out, it is beaten successively, centrifuges, filter, collect filtrate, be honeysuckle ferment；
The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are material
The 1% of liquid quality；
(7) by honeysuckle ferment and sweet tea persimmon ferment according to volume ratio 3：After 1 ratio mixing, mixing enzyme stoste is obtained；
Enzyme stoste and fermented glutinous rice, white granulated sugar, pure water, sodium citrate and citric acid will be mixed after mixing, under the conditions of 0-15 DEG C
It stands cooling to precipitate more than for 24 hours, up to composite enzyme beverage after the micro-filtrate membrane filtration for being 0.2-0.45 μm with aperture；
Each component percent by volume is as follows in the composite enzyme beverage：Mix enzyme stoste 10%, fermented glutinous rice 5%, white
Granulated sugar 8%, citric acid 0.3%, sodium citrate 0.3%, remainder are pure water.
Slurries centrifugation is in rotating speed ＜ 5000r/min in the step (4) and (6)；
Micro-filtration membrane aperture is 0.2 μm in the step (4) and (6).
6d is stirred >=3 times daily before during being sealed by fermentation in the step (4) and (6), stirring≤1 daily afterwards
It is secondary；Stirring ＜ 2min every time.
Aluminium oxide and filtrate quality ratio are 0.2 in the step (5):1.
The preparation method of fermented glutinous rice is as follows in the step (7)：Using pueraria lobata or Chinese yam or sweet potato or Chinese chestnut as raw material,
Peeled wash is shredded, and makes its granularity≤1.5cm, is cooked postcooling to room temperature, is added koji, sealed after stirring evenly, in 30 DEG C of items
Ferment 20~40h under part, terminates and ferments after sweet, and the zymotic fluid after after-ripening >=7d is fermented glutinous rice；The amount of the koji is original
Expect the 0.2% of quality.
Yeast Cultivation based formulas in above-described embodiment：1%Yeast Extract (yeast extract), 2%Peptone (albumen
Peptone), 2%Dextrose (glucose) (glucose), condition of culture；pH6.8—7.2；Bacteria Culture based formulas：Peptone
1%, yeast extract 0.5%, NaCl 1%, condition of culture pH7.0-7.4.
Above-mentioned culture medium and cultural method belong to the prior art, do not do other explanations.
It should be appreciated that the part that this specification does not elaborate belongs to the prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, can not therefore be considered to this
The limitation of invention patent protection scope, those of ordinary skill in the art are not departing from power of the present invention under the enlightenment of the present invention
Profit is required under protected ambit, can also be made replacement or deformation, be each fallen within protection scope of the present invention, this
Invention is claimed scope and should be determined by the appended claims.
Claims (6)
1. a kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage, it is characterised in that：Comprise the following steps：
(1) tomato, which is cleaned, drains, and crushes and is beaten addition distilled water and pectase in backward tomato slurries, at 15-45 DEG C after mixing
Under the conditions of stand 20-100min, obtain tomato pulp；The quality of the distilled water is 20-the 60% of tomato slurries quality, fruit
The quality of glue enzyme is 1-the 8% of tomato slurries quality；
(2) Propionibacterium HX1202 and Bacillus acidi lactici HX2116 are cultivated to OD values 0.6-0.8 respectively, by saccharomyces cerevisiae
HX3201 is cultivated to 106-107/mL；It is spare；
(3) sweet tea persimmon, which is cleaned, drains, and crushes mashing, crushes and is beaten addition distilled water and pectase in backward sweet tea persimmon slurries, after mixing
20-100min is stood under the conditions of 15-45 DEG C, obtains sweet persimmon slurry；The quality of the distilled water is sweet tea persimmon grind slurries quality
20-60%, the quality of pectase is 1-the 8% of sweet tea persimmon grind slurries quality；
(4) by sweet persimmon slurry and tomato pulp in mass ratio 1-10:1 ratio stirs and evenly mixs, and makes its pol with white granulated sugar adjustment
For 8-20%, it is spare that feed liquid 1 is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 according to matter
Amount is than being 1-3：1—3：1-6 ratio is inoculated into feed liquid 1, is then sealed by fermentation under the conditions of 30 DEG C, when feed liquid 1 is no longer produced
During anger bubble, by feed liquid 1 as sealing preservation >=30d is stood under the conditions of 4 DEG C, after curing generates ferment perfume (or spice), feed liquid 1 is taken out, to it
It is beaten, centrifuges successively, filtering, collecting filtrate, filtrate is sweet tea persimmon ferment；The Propionibacterium HX1202, Bacillus acidi lactici
HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are 1-the 10% of feed liquid quality；
(5) extracting honeysuckle dew distillation residue is filtered with 1~3 layer of Coarse Mesh Gauze or screen cloth to dry, collection filtrate, by filtrate decompression
Concentrate is concentrated to give, it is 1~3L/KG to make the process raw material volume mass ratio of honeysuckle of its volume and the distilled liquid of honeysuckle；To concentrate
The middle edible alcohol for adding in purity more than 80% makes in concentrate alcohol concentration reach 50%~80%, less than 10 DEG C refrigerate 1h with
On, it then filters, filtrate is decolourized with aluminium oxide, is filtered again after decoloration, up to honeysuckle slurry after filtrate decompression recovered alcohol；
(6) it is honeysuckle in mass ratio by honeysuckle slurry, tomato pulp：Tomato pulp 1-10:1 ratio stirs and evenly mixs, and uses
White granulated sugar adjustment makes its pol be 8-20%, and it is spare that feed liquid 2 is made；By Propionibacterium HX1202, Bacillus acidi lactici HX2116 and wine
Brewer yeast HX3201 is 1-3 according to mass ratio：1—3：1-6 ratio is inoculated into feed liquid 2, is then sealed under the conditions of 30 DEG C
Fermentation, when feed liquid 2 no longer generates bubble, by feed liquid 2 as sealing preservation >=30d is stood under the conditions of 4 DEG C, it is fragrant that curing generates ferment
Afterwards, feed liquid 2 is taken out, it is beaten successively, centrifuges, filter, collects filtrate, is honeysuckle ferment；
The Propionibacterium HX1202, Bacillus acidi lactici HX2116 and saccharomyces cerevisiae HX3201 three's inoculum concentration summation are feed liquid quality
1-10%；
(7) by honeysuckle ferment and sweet tea persimmon ferment according to volume ratio 3：1-1：After 3 ratio mixing, mixing enzyme stoste is obtained；
Enzyme stoste and fermented glutinous rice, white granulated sugar, pure water, sodium citrate and citric acid will be mixed after mixing, under the conditions of 0-15 DEG C
It stands cooling to precipitate more than for 24 hours, up to composite enzyme beverage after the micro-filtrate membrane filtration for being 0.2-0.45 μm with aperture；It is described compound
Each component percent by volume is as follows in enzyme beverage：Mix enzyme stoste 10%~60%, fermented glutinous rice 5~20%, white granulated sugar
8%th, citric acid 0.3%, sodium citrate 0.3%, remainder are pure water.
2. preparation method as described in claim 1, it is characterised in that：Slurries centrifugation is in rotating speed in the step (4) and (6)
20min is centrifuged under the low speed of ＜ 5000r/min.
3. preparation method as described in claim 1, it is characterised in that：Micro-filtration membrane aperture is in the step (4) and (6)
0.2-0.45μm。
4. preparation method as described in claim 1, it is characterised in that：During being sealed by fermentation in the step (4) and (6)
Preceding 6d is stirred >=3 times daily, stirring≤1 time daily afterwards；Stirring ＜ 2min every time.
5. preparation method as described in claim 1, it is characterised in that：Aluminium oxide and filtrate quality ratio in the step (5)
For 0.2~1:1.
6. preparation method as described in claim 1, it is characterised in that：The preparation method of fermented glutinous rice is such as in the step (7)
Under：Using pueraria lobata or Chinese yam or sweet potato or Chinese chestnut as raw material, peeled wash chopping makes its granularity≤1.5cm, cooks postcooling to normal
Temperature is added koji, is sealed after stirring evenly, and ferment 20~40h under the conditions of 30 DEG C, terminates and ferments after sweet, after after-ripening >=7d
Zymotic fluid is fermented glutinous rice；The amount of the koji is the 0.1%~1.0% of material quality.
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| CN109953240A (en) * | 2019-03-13 | 2019-07-02 | 黄冈师范学院 | Clearing away heat and removing summer drink is prepared using honeysuckle distillate and fermentation liquid |
| CN110760458A (en) * | 2019-09-17 | 2020-02-07 | 广东锦玛绿色食品科技有限公司 | Complex function microbial inoculum for fermentation |
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| CN109953240A (en) * | 2019-03-13 | 2019-07-02 | 黄冈师范学院 | Clearing away heat and removing summer drink is prepared using honeysuckle distillate and fermentation liquid |
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