CN108323751A - A kind of preparation method of ferment - Google Patents
A kind of preparation method of ferment Download PDFInfo
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- CN108323751A CN108323751A CN201711372897.0A CN201711372897A CN108323751A CN 108323751 A CN108323751 A CN 108323751A CN 201711372897 A CN201711372897 A CN 201711372897A CN 108323751 A CN108323751 A CN 108323751A
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- ferment
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- fermentation
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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
Abstract
The invention discloses a kind of preparation methods of ferment, and this approach includes the following steps：(1) the inferior Dbaly yeast of the Chinese is added in the pulp of fresh fruitDebaryomyces henseniiBacterium solution, seal simultaneously 15 26 DEG C next time ferment 105 125 days, obtain ferment Normal juice；The inferior Dbaly yeast of the ChineseDebaryomyces henseniiIt was preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on 2 17th, 2012, deposit number is：CGMCC No.5770；(2) multi-sugar alcohol, sealing and secondary fermentation 5 10 days at 15 26 DEG C are added in ferment Normal juice, then sterilizes, obtains ferment.This method shortens the ferment Normal juice production cycle, keeps ferment fermentation more thorough.
Description
Technical field
The present invention relates to a kind of preparation method of ferment, more particularly to a kind of preparation method shortening ferment fermentation time.
Background technology
Ferment (Ferment nutrition) refers to that plant carries out submerged fermentation, a kind of matters of containing biological activities of extraction
Less salt liquid.Above-mentioned bioactive ingredients include at least enzyme, fermentation participates in bacterium.The bioactive ingredients contained in ferment, can
The organized enzyme in user's body is influenced, the vital movement of body is adjusted from cell level.In the prebiotic ferment that anaerobism makes, mainly
It is probiotics and food materials, the side effect of the two is all almost nil.Therefore, prebiotic ferment is the safe healthcare for having vitality
Product.For the needs for making enzyme food be more in line with modern to nutrition, a kind of completely new composite enzyme manufacture craft of development is carved not
Rong Huan.
Invention content
Present invention solves the technical problem that be, the fermentation time of traditional yeast bacterium needs 180 days or more so that the life of ferment
It is longer to produce the period.
The present invention provides the ferment that a kind of edible safety is hygienic, ferment vigor is high, promotion absorption of human body and fabrication cycle are short
The preparation method of element and composite enzyme.
The technical scheme is that providing a kind of preparation method of ferment, include the following steps：
(1) bacterium solution of the inferior Dbaly yeast Debaryomyces hensenii of the Chinese is added in the pulp of fresh fruit, it is close
It seals and ferments 105-125 days next time at 15-26 DEG C, obtain ferment Normal juice；The inferior Dbaly yeast Debaryomyces of the Chinese
Hensenii was preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on 2 17th, 2012, protected
Hiding number is：CGMCC No.5770；Address：Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica；
(2) multi-sugar alcohol, sealing and secondary fermentation 5-10 days at 15-26 DEG C are added in ferment Normal juice, then sterilize,
Obtain ferment.
Preferably, the additive amount of the bacterium solution of the inferior Dbaly yeast Debaryomyces hensenii of the Chinese is pulp weight
1-3%.
Preferably, the multi-sugar alcohol is maltitol, mannitol, xylitol, sorbierite and/or lactitol.
Multi-sugar alcohol has the chemical and physical features similar with sucrose but calorific value is low, not cariogenic in most cases
Tooth, the substitute as sucrose use.
Preferably, the additive amount of the multi-sugar alcohol is the 2-4% of ferment Normal juice weight.
Preferably, the fruit is apple, pawpaw, yellow pears and/or grape.
Preferably, when fruit is pawpaw, when one time fermentation, is additionally added mature vinegar, and mature vinegar accounts for the 4- of pawpaw pulp weight respectively
6% and 3-5%.Vinegar does not season good merchantable brand still, can also boost metabolism, and helps body rest, dispelling fatigue, prevention of arterial
Hardening and hypertension.
Preferably, when fruit is Huang Lishi, when one time fermentation, is additionally added the honey for accounting for yellow pear flesh weight 4-6%.
Preferably, when fruit is grape, when one time fermentation, is additionally added the honey for accounting for grape berry weight 0.5-2%.Bee
Honey can promote cardio and vascular function, moreover it is possible to relax bowel.
Preferably, the pulp of apple, pawpaw, yellow pears and grape is fermented respectively and obtains apple ferment Normal juice, Fructus Chaenomelis ferment
Normal juice, yellow pears ferment Normal juice and grape ferment Normal juice, then press 3:2:1:1 volume ratio mixing, two are carried out after multi-sugar alcohol is added
Secondary fermentation.
Preferably, the condition of the sterilizing is：20-40min is kept the temperature at 106-112 DEG C.
Bacterium solution, that is, zymotic fluid of the inferior Dbaly yeast bacterium of the Chinese is to be inoculated in PDA liquid by the inferior Dbaly yeast bacterium of the Chinese above-mentioned
Culture obtains in body culture medium.Preferably, the inoculum concentration of the inferior Dbaly yeast bacterium of the Chinese is 1~2wt%, and aforementioned incubation time is 24
~48h, cultivation temperature are 18~28 DEG C.
Aforementioned PDA liquid medium includes：The whey powder of 0.3~2wt%, the green tea dust of 0.1~1wt%, 3~6wt%
Salt, the water of 88~94.5wt%.The pH of PDA liquid medium is nature pH, and PDA liquid medium is placed in 90~100 DEG C
The culture of the inferior Dbaly yeast bacterium of the Chinese is used further to after lower sterilizing 15min.
In ferment processing technology, fermentation time is generally 180 days.Compared with prior art, the present invention is a kind of by providing
The ferment preparation method of science, safety, the present invention select the inferior Dbaly yeast Debaryomyces hensenii of the Chinese as fermentation
Bacterium shortens the ferment Normal juice production cycle, keeps ferment fermentation more thorough.The present invention chooses apple, pawpaw, yellow pears and grape conduct
Raw material, and four kinds of ferment Normal juice mixed proportion science collocation, keep its nutritional ingredient more sufficient, edible safety health, ferment are lived
Power is high, promotes absorption of human body.
Preservation information
Preservation date：On 2 17th, 2012；
Depositary institution's full name：China Committee for Culture Collection of Microorganisms's common micro-organisms center；
Depositary institution is referred to as：CGMCC；
Deposit number：CGMCC No.5770.
Specific implementation mode
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection domain.
Embodiment 1：The preparation method of apple ferment
Produce apple ferment Normal juice：Fresh apple is chosen, its pulp is taken, is mixed after pulp is cut into sheet, weight is added
Dbaly yeast (Debaryomyces hensenii) bacterium solution more inferior than the Chinese for apple pulp 2%, seals 120 days, spontaneous fermentation
(i.e. one time fermentation) is at apple ferment Normal juice；
Multi-sugar alcohol is added, spontaneous fermentation 6 days (i.e. secondary fermentation) is sealed at normal temperatures, by the ferment of above-mentioned gained
It is fitted into inspissator at 110 DEG C of temperature and carries out 30min sterilizations, obtain apple ferment.
Embodiment 2：The preparation method of Fructus Chaenomelis ferment
Produce Fructus Chaenomelis ferment Normal juice：Fresh pawpaw is chosen, its pulp is taken, is mixed after pulp is cut into sheet, weight is added
Dbaly yeast (Debaryomyces hensenii) bacterium solution more inferior than the Chinese for pawpaw pulp 2%, 5% mature vinegar, room temperature sealing
110 days spontaneous fermentation (i.e. one time fermentation) at Fructus Chaenomelis ferment Normal juice；
Multi-sugar alcohol is added, secondary spontaneous fermentation 6 days (i.e. secondary fermentation) is sealed at normal temperatures, by above-mentioned gained
Ferment, which is fitted into inspissator at 110 DEG C of temperature, carries out 30min sterilizations, obtains Fructus Chaenomelis ferment.
Embodiment 3：The preparation method of yellow pears ferment
Produce yellow pears ferment Normal juice：New cadmium yellow pears are chosen, the honey that weight ratio is yellow pear flesh 5% is added in slice mixing
With the 1% inferior Dbaly yeast of the Chinese (Debaryomyces hensenii) bacterium solution, it is (i.e. primary that room temperature seals spontaneous fermentation in 105 days
Fermentation) Cheng Huangli ferment Normal juice；
Multi-sugar alcohol is added, secondary spontaneous fermentation 6 days (i.e. secondary fermentation) is sealed at normal temperatures, by above-mentioned gained
Ferment, which is fitted into inspissator at 110 DEG C of temperature, carries out 30min sterilizations, obtains yellow pears ferment.
Embodiment 4：The preparation method of grape ferment
Produce grape ferment Normal juice：Honey that weight ratio is grape berry 1% and 1% Chinese is added in new fresh grape peeling
Inferior Dbaly yeast (Debaryomyces hensenii) bacterium solution, room temperature seal 122 days spontaneous fermentation (i.e. one time fermentation) at Portugal
Grape ferment Normal juice；
Multi-sugar alcohol is added, spontaneous fermentation 6 days (i.e. secondary fermentation) is sealed at normal temperatures, by the ferment of above-mentioned gained
It is fitted into inspissator at 110 DEG C of temperature and carries out 30min sterilizations, obtain grape ferment.
Embodiment 5：A kind of preparation method of composite enzyme, includes the following steps：
(1) method for pressing embodiment 1-4 prepares four kinds of ferment Normal juice；
(2) by four kinds of ferment Normal juice of gained according to weight ratio 3:2:1:1 mixing, and multi-sugar alcohol is added, at normal temperatures
It is sealed secondary spontaneous fermentation 6 days；
(3) the mixing ferment of above-mentioned gained is fitted into inspissator at 110 DEG C of temperature and carries out 30min sterilizations, answered
Close ferment.
Comparative example：
Preparation method and embodiment 1-5 are essentially identical, and difference lies in replace Han Xunde Balis using common commercially available saccharomycete
Yeast (Debaryomyces hensenii), ferments, and prepares above-mentioned four kinds single ferment (comparative example 1-4) respectively and answers
Close ferment (comparative example 5).It was found that needing longer fermentation time (being shown in Table 1) using commercially available saccharomycete.
The fermentation time contrast table of ferment obtained by table 1 embodiment 1-4 and comparative example 1-4
| Sample/preparation | The one time fermentation time |
| Embodiment 1 | 120 days |
| Embodiment 2 | 110 days |
| Embodiment 3 | 105 days |
| Embodiment 4 | 122 days |
| Comparative example 1 | 180 days |
| Comparative example 2 | 186 days |
| Comparative example 3 | 183 days |
| Comparative example 4 | 189 days |
In the above manner, compared with prior art, the present invention passes through a kind of science of offer, safe ferment preparation side
Method selects the inferior Dbaly yeast of the Chinese (Debaryomyces hensenii) to be used as zymophyte, shortens the ferment Normal juice production cycle,
Keep ferment fermentation more thorough.Apple, pawpaw, yellow pears and grape are chosen as raw material, and four kinds of ferment Normal juice mixed proportions
Science is arranged in pairs or groups, and keeps its nutritional ingredient more sufficient, and edible safety health, ferment vigor are high, promote absorption of human body.
Claims (10)
1. a kind of preparation method of ferment, which is characterized in that include the following steps：
(1) the inferior Dbaly yeast of the Chinese is added in the pulp of fresh fruitDebaryomyces henseniiBacterium solution, sealing
And ferment 105-125 days next time at 15-26 DEG C, obtain ferment Normal juice；The inferior Dbaly yeast of the ChineseDebaryomyces henseniiIt was preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on 2 17th, 2012, is protected
Hiding number is：CGMCC No. 5770；
(2) multi-sugar alcohol, sealing and secondary fermentation 5-10 days at 15-26 DEG C are added in ferment Normal juice, then sterilizes, obtains
To ferment.
2. preparation method as described in claim 1, which is characterized in that the inferior Dbaly yeast of the ChineseDebaryomyces henseniiBacterium solution additive amount be pulp weight 1-3%.
3. preparation method as described in claim 1, which is characterized in that the multi-sugar alcohol is maltitol, mannitol, xylose
Alcohol, sorbierite and/or lactitol.
4. preparation method as described in claim 1, which is characterized in that the additive amount of the multi-sugar alcohol is ferment Normal juice weight
2-4%.
5. preparation method as described in claim 1, which is characterized in that the fruit is apple, pawpaw, yellow pears and/or grape.
6. preparation method as described in claim 1, which is characterized in that when fruit is pawpaw, when one time fermentation is additionally added old
Vinegar, mature vinegar account for the 4-6% of pawpaw pulp weight.
7. preparation method as described in claim 1, which is characterized in that when fruit is Huang Lishi, when one time fermentation, which is additionally added, to account for
The honey of yellow pear flesh weight 4-6%.
8. preparation method as described in claim 1, which is characterized in that when fruit is grape, when one time fermentation, which is additionally added, to account for
The honey of grape berry weight 0.5-2%.
9. preparation method as described in claim 1, which is characterized in that send out the pulp of apple, pawpaw, yellow pears and grape respectively
Ferment obtains apple ferment Normal juice, Fructus Chaenomelis ferment Normal juice, yellow pears ferment Normal juice and grape ferment Normal juice, then presses 3:2:1:1 volume
Than mixing, secondary fermentation is carried out after multi-sugar alcohol is added.
10. preparation method as described in claim 1, which is characterized in that the condition of the sterilizing is：It is protected at 106-112 DEG C
Warm 20-40min.
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| CN201711372897.0A CN108323751A (en) | 2017-12-19 | 2017-12-19 | A kind of preparation method of ferment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349367A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calophyllum inophyllum enzyme and preparation method thereof |
| CN114504000A (en) * | 2022-02-17 | 2022-05-17 | 浙江省林业科学研究院 | Environment-friendly enzyme and rapid preparation method and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349367A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calophyllum inophyllum enzyme and preparation method thereof |
| CN114504000A (en) * | 2022-02-17 | 2022-05-17 | 浙江省林业科学研究院 | Environment-friendly enzyme and rapid preparation method and application thereof |
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