CN108835625A - A kind of balsam pear probiotics ferment and preparation method thereof - Google Patents
A kind of balsam pear probiotics ferment and preparation method thereof Download PDFInfo
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- CN108835625A CN108835625A CN201810806103.5A CN201810806103A CN108835625A CN 108835625 A CN108835625 A CN 108835625A CN 201810806103 A CN201810806103 A CN 201810806103A CN 108835625 A CN108835625 A CN 108835625A
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- fermentation
- balsam pear
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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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
Abstract
The invention belongs to ferment production technical fields, and in particular to a kind of balsam pear probiotics ferment and preparation method thereof.The balsam pear probiotics ferment ferments using balsam pear, Chinese yam, lily, sea-buckthorn, brown granulated sugar as primary raw material by four times.The nutritional ingredient of raw material of the present invention is more abundant in scientific and reasonable collocation, under the fermentation of probiotics, the type, dosage of strict control probiotics and fermentation duration simultaneously, guarantee that the fermentation of raw material is more abundant, finally enable the nutriment in raw material, active material, antioxidant to release completely, finally obtains a kind of nutritional ingredient and be easy to absorb, have balsam pear probiotics ferment that is clearing heat and detoxicating, reducing blood glucose effect.
Description
Technical field
The invention belongs to ferment production technical fields, and in particular to a kind of balsam pear probiotics ferment and preparation method thereof.
Background technique
Ferment, which refers to, ferments to fruit and vegetable by microorganism, a kind of liquid containing bioactive ingredients of extraction.Above-mentioned life
Object active constituent includes enzyme but is not limited to enzyme, including active antioxidants, biomass element etc., from fermentation participate in bacterium and
Food materials for fermentation.
The ferment rationally made, the active substance of plant extracted are from food materials, and participation bacterium of fermenting is even more people
The component part of body microecosystem.Therefore, the side effect of ferment is almost nil.Powerful effect, minimum side effect, in recent years
Come always in explosive increase trend.
Balsam pear has clearing heat and detoxicating, adjusts blood glucose, and balsam pear is edible frequently as seasonal vegetable, once there is production capacity mistake in market
Surplus, market digestion, which is difficult to save not the balsam pear fallen, to be discarded.The existing further exploitation of balsam pear has balsam pear beverage
(CN106615492A), Bitter Melon Juice (CN106173674A), Momordicacharantial wine (CN104694342A), also have balsam pear being made into balsam pear ferment
Plain (CN106617090A), but these products are all and insufficient to the fermentation of raw material.
Summary of the invention
In view of this, solving biography the purpose of the present invention is to provide a kind of balsam pear probiotics ferment and preparation method thereof
The narrow problem of system balsam pear application approach.
The technical scheme adopted by the invention is as follows：
A kind of preparation method of balsam pear probiotics ferment, includes the following steps：
S1 adds balsam pear 500-800kg, Chinese yam 100-150kg, lily 30-50kg, sea-buckthorn 50-100kg, brown granulated sugar 50kg
Enter in Zymolysis Equipment；
S2 continuously adds saccharomycete 5-10g and lactobacillus paracasei 1-5g into Zymolysis Equipment and carries out just fermentation, when fermentation
Between be 1-3 months；Lactobacillus plantarum 5-10g, lactobacillus fermenti 5-10g are just added after fermentation and carries out second of fermentation, hair
Ferment time 1-2 month；Lactobacillus rhamnosus 5-10g is added after fermentation for the second time and continues third time fermentation 1-3 months, third
The secondary lactobacillus acidophilus 1-5g that is added after fermentation continues the 4th fermentation 2-4 months；
Tetra- stage of S3, detection pH stablized between 2.7-3.9 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying：By filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain balsam pear probiotics enzyme stoste.
In the S2 when just fermentation, fermentation process periodic agitation, aerobic, normal temperature fermentation；Second of fermentation, third time are fermented
When with the 4th fermentation, isolation air carries out anaerobic fermentation.
Zymolysis Equipment is fermenter.
Using balsam pear probiotics ferment made from method made above.
The progress of balsam pear probiotics enzyme stoste is filling to obtain finished product.
Filling condition：Control Cleanliness reaches 100,000 grades of prescribed requirements, shop worker now washes your hands before entering workshop,
It changes one's clothes, sterilize, strictly operated by the operating instruction of bottle placer and Cover whirling Machine, the filling amount check at any time in filling progress,
The links such as seal quality, it is ensured that product complies with standard technical requirements.Before filling the container afterwards by equipment and pipeline carry out thoroughly cleaning and
Disinfection；Filling is bottled, bottle and bottle cap cleaning：Bottle first uses pure water reverse-flush, then is dried up with clean compressed air, lid
It is carried out disinfection processing with disinfection cabinet, guarantee reaches sterility requirements.
It is preferred that following technical scheme：In S2, fermenting bucket is 850, and each 1200 liters of fermentation ladle capacity (adds every time
Enter raw material total amount 1000kg or so), electronic scale 2,1 ton of every fermenter charge, fermentation temperature is room temperature, and workshop sealing is protected
Cleaning, normal temperature fermentation are held, fermentation time is 24 months.
In S5, standing purifying tank is 50, and it is food grade plastic using material that each standing purifying tankage size, which is 30 tons,
Material.
When filling, the model TD-8 of bottle placer, the quantity of bottle placer is 2 sets；The model TD-SP1 of Cover whirling Machine, Cover whirling Machine
Quantity be 2 sets, filling speed be 2000 bottles/hour, bottle device be 30ml vial.
When bottle and bottle cap clean, bottle device 2 are managed；Full-automatic inverting bottle cleaning machine 2, the model of full-automatic inverting bottle cleaning machine
CP-15；Disinfection cabinet 1, the model ZTP-390 of disinfection cabinet.
Compared with prior art, the method have the benefit that：
The present invention is using balsam pear, Chinese yam, lily, sea-buckthorn, brown granulated sugar as primary raw material, and the nutritional ingredient of raw material is scientific and reasonable
Collocation on it is more abundant, under the fermentation of probiotics, while when the type of strict control probiotics, dosage and fermentation
It is long, guarantee that the fermentation of raw material is more abundant, fermentation process is divided into four-stage and is separately added into not according to the characteristic of different phase
Same strain makes fermentation have level more reasonable；Especially secondary fermentation stage, spontaneous fermentation are not further added by sugar source, in this way
Remaining sugar in original fermentation liquor, sufficiently consumption carbohydrate can be consumed, finally makes the nutriment in raw material, active material, resist
Oxidation material can release completely, finally obtain a kind of nutritional ingredient be easy to absorb, have it is clearing heat and detoxicating, reduce blood glucose effect
Balsam pear probiotics ferment, increase balsam pear probiotics ferment nutritive value.
Balsam pear probiotics ferment produced by the present invention is free of any food additives, safe and healthy, has no toxic side effect, can put
The heart is enjoyed, and various people are suitable for；Solve that traditional balsam pear application approach is narrow, product form Single-issue.
Specific embodiment
Illustrate a specific embodiment of the invention below with reference to embodiment, but following embodiment is used only to be described in detail
The present invention does not limit the scope of the invention in any way.
Raw material is added before fermenter through over cleaning, drying, ultraviolet disinfection, crushing in following embodiment.
Embodiment 1：A kind of preparation method of balsam pear probiotics ferment, includes the following steps：
Balsam pear 700kg, Chinese yam 100kg, lily 50kg, sea-buckthorn 100kg, brown granulated sugar 50kg are added in fermenter S1；
S2 continuously adds saccharomycete 10g and lactobacillus paracasei 5g into fermenter and just ferment, and fermentation process is daily
Stirring, aerobic, normal temperature fermentation, fermentation time are 2 months；Lactobacillus plantarum 10g, lactobacillus fermenti are just added after fermentation
10g carries out second and ferments, and fermenter overlay film in fermentation process completely cuts off air without stirring, carries out anaerobic fermentation, fermentation
Time 1 month；Lactobacillus rhamnosus 10g is added after fermentation for the second time and continues third time fermentation, fermenter in fermentation process
Overlay film completely cuts off air without stirring, carries out anaerobic fermentation, fermentation time 2 months, acidophilus was added in third time after fermentation
Lactobacillus 5g continues the 4th fermentation, and fermenter overlay film in fermentation process completely cuts off air without stirring, carries out anaerobic fermentation,
Fermentation time 3 months；
Tetra- stage of S3, detection pH stablized between 2.7-3.9 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying：By filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain balsam pear probiotics enzyme stoste.
Embodiment 2：A kind of preparation method of balsam pear probiotics ferment, includes the following steps：
Balsam pear 500kg, Chinese yam 150kg, lily 50kg, sea-buckthorn 100kg, brown granulated sugar 50kg are added in fermenter S1；
S2 continuously adds saccharomycete 5g and lactobacillus paracasei 5g into fermenter and just ferment, and fermentation process is stirred daily
It mixes, aerobic, normal temperature fermentation, fermentation time is 1 month；Just after fermentation be added lactobacillus plantarum 5g, lactobacillus fermenti 10g into
Row ferments for the second time, fermenter overlay film in fermentation process, without stirring, completely cuts off air, carries out anaerobic fermentation, fermentation time 2
A month；Lactobacillus rhamnosus 5g is added after fermentation for the second time to continue to ferment for the third time, fermenter overlay film in fermentation process, no
It is stirred, completely cuts off air, carry out anaerobic fermentation, fermentation time 1 month, lactobacillus acidophilus 1g was added in third time after fermentation
Continue the 4th fermentation, fermenter overlay film in fermentation process completely cuts off air without stirring, carries out anaerobic fermentation, fermentation time
4 months；
Tetra- stage of S3, detection pH stablized between 2.7-3.9 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying：By filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain balsam pear probiotics enzyme stoste.
Embodiment 3：A kind of preparation method of balsam pear probiotics ferment, includes the following steps：
Balsam pear 800kg, Chinese yam 100kg, lily 30kg, sea-buckthorn 50kg, brown granulated sugar 50kg are added in fermenter S1；
S2 continuously adds saccharomycete 10g and lactobacillus paracasei 1g into fermenter and just ferment, and fermentation process is daily
Stirring, aerobic, normal temperature fermentation, fermentation time are 3 months；Lactobacillus plantarum 10g, lactobacillus fermenti 5g are just added after fermentation
It carries out second to ferment, fermenter overlay film in fermentation process, without stirring, completely cuts off air, carry out anaerobic fermentation, fermentation time
1 month；Lactobacillus rhamnosus 8g is added after fermentation for the second time to continue to ferment for the third time, fermenter overlay film in fermentation process,
Without stirring, completely cut off air, carries out anaerobic fermentation, fermentation time 3 months, lactobacillus acidophilus was added in third time after fermentation
3g continues the 4th fermentation, and fermenter overlay film in fermentation process completely cuts off air without stirring, carries out anaerobic fermentation, when fermentation
Between 2 months；
Tetra- stage of S3, detection pH stablized between 2.7-3.9 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying：By filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain balsam pear probiotics enzyme stoste.
Embodiment 4：A kind of preparation method of balsam pear probiotics ferment, includes the following steps：
Balsam pear 600kg, Chinese yam 120kg, lily 40kg, sea-buckthorn 80kg, brown granulated sugar 50kg are added in fermenter S1；
S2 continuously adds saccharomycete 8g and lactobacillus paracasei 3g into fermenter and just ferment, and fermentation process is stirred daily
It mixes, aerobic, normal temperature fermentation, fermentation time is 2 months；Just after fermentation be added lactobacillus plantarum 8g, lactobacillus fermenti 3g into
Row ferments for the second time, fermenter overlay film in fermentation process, without stirring, completely cuts off air, carries out anaerobic fermentation, fermentation time 1
A month；Lactobacillus rhamnosus 8g is added after fermentation for the second time to continue to ferment for the third time, fermenter overlay film in fermentation process, no
It is stirred, completely cuts off air, carry out anaerobic fermentation, fermentation time 3 months, lactobacillus acidophilus 3g was added in third time after fermentation
Continue the 4th fermentation, fermenter overlay film in fermentation process completely cuts off air without stirring, carries out anaerobic fermentation, fermentation time
2 months；
Tetra- stage of S3, detection pH stablized between 2.7-3.9 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying：By filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain balsam pear probiotics enzyme stoste.
After embodiment 1-4 obtains balsam pear probiotics enzyme stoste, microbiological indicator, again need to be detected by national standard GB/T31121
Metal indicator is up to standard, other indexs reach professional standard T/CBFIA08003-2016, and then balsam pear probiotics enzyme stoste is through special
It is piped to racking room, it is filling to obtain balsam pear probiotics ferment finished product.
Effect experiment：For balsam pear probiotics ferment obtained by embodiment 1-4 to diabetes rat blood sugar decreasing effect into
Row experimental verification：
Initially set up diabetes rat model
Experimental subjects：Healthy SD rat 150, SPF grades, be male, 190~230g. of weight
Rat is raised precedently 3d. in advance
Modeling method：0.5% chain is disposably quickly injected intraperitoneally by the dosage of 50mg/kg by animal fasting 16h before modeling
Urea helps rhzomorph.Food water supply is given after having injected, 25% glucose water is given in stomach-filling after 2h, prevents the generation of rat hypoglycemia.In
The 3rd day after modeling, the 10th day respectively measure glucose in urine and empty stomach 6h blood glucose.The glucose in urine positive and empty stomach 6h blood glucose >=16.7mmol/L
Person is diabetes rat.
From 150 rats that above-mentioned modeling is raised, experiment screening weight is determined as the big of diabetes 190-230g's
It mouse 100, keeps carrying out adaptive feeding three days under normal rearing conditions same case, is then grouped into 5 groups, every group 20 at random
Only.
After 5 groups of rats being grouped at random carry out 3 days indifference adaptive feedings, empty stomach 6h blood glucose value, each group are measured respectively
It is averaged；Stomach-filling sample of the balsam pear probiotics ferment prepared in Example 1-4 as experimental group 1-4 rat, is often preordained
When stomach-filling give 2g sample size, empty stomach 6h blood glucose value after measurement raising stomach-filling 15 days, 30 days respectively under equal conditions.Blank group fills
Stomach physiological saline, rearing conditions stomach-filling amount and condition are identical as experimental group 1-4.(note raising 15 days, after empty stomach 6h measures blood glucose value
Continue stomach-filling raising, raising same measurement empty stomach 6h blood glucose value to 30 days)
The balsam pear probiotics ferment prepared in 1 stomach-filling embodiment 1 of experimental group；Balsam pear is prebiotic in 2 stomach-filling embodiment 2 of experimental group
Bacterium ferment；The balsam pear probiotics ferment prepared in 3 stomach-filling embodiment 3 of experimental group；The hardship prepared in 4 stomach-filling embodiment 4 of experimental group
Melon probiotics ferment；Blank group big white mouse stomach-filling physiological saline.
Specific experiment result see the table below.
Influence of the balsam pear probiotics ferment to blood glucose in diabetic rats
Before stomach-filling：Blank group, experimental group 1, experimental group 2, experimental group 3,4 rat of experimental group are fro diabetic rat, real
It is identical to test process rearing conditions, stomach-filling amount, condition；The blank group of stomach-filling physiological saline raise 15 days, 30 days relative to raising just
Fasting blood sugar decline is not unobvious, significant when the beginning, models successfully；15 days, 30 days, experimental group 1, experimental group 2, reality are raised in stomach-filling
Testing group 3, experimental group 4 and blank group comparison big white mouse blood glucose value has significant decrease, illustrates that the balsam pear of embodiment 1-4 preparation is prebiotic
Bacterium ferment is for fro diabetic rat uniformly stronger hypoglycemic adjustment effect, and balsam pear probiotics ferment obtained by embodiment 1
Plain effect is best.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (4)
1. a kind of preparation method of balsam pear probiotics ferment, which is characterized in that include the following steps：
Hair is added in balsam pear 500-800kg, Chinese yam 100-150kg, lily 30-50kg, sea-buckthorn 50-100kg, brown granulated sugar 50kg by S1
In ferment equipment；
S2 continuously adds saccharomycete 5-10g and lactobacillus paracasei 1-5g into Zymolysis Equipment and just ferment, and fermentation time is
1-3 months；It lactobacillus plantarum 5-10g, lactobacillus fermenti 5-10g is just added after fermentation carries out second and ferment, when fermentation
Between 1-2 months；Lactobacillus rhamnosus 5-10g is added after fermentation for the second time and continues third time fermentation 1-3 months, third time is sent out
Lactobacillus acidophilus 1-5g is added after ferment and continues the 4th fermentation 2-4 months；
Tetra- stage of S3, detection pH stablized between 2.7-3.9 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying：Filtered fermentation liquid is stood and is purified, as alcoholic strength < 0.5%, lactic acid bacteria sum >=1 × 106CFU/
It purifies and completes when ml, obtain balsam pear probiotics enzyme stoste.
2. the preparation method of balsam pear probiotics ferment according to claim 1, it is characterised in that：In the S2 when just fermentation,
Fermentation process periodic agitation, aerobic, normal temperature fermentation；When second fermentation, third time fermentation and the 4th fermentation, completely cut off air into
Row anaerobic fermentation.
3. the preparation method of balsam pear probiotics ferment according to claim 1, it is characterised in that：Zymolysis Equipment is fermentation
Bucket.
4. using balsam pear probiotics ferment made from any one of claim 1-3 preparation method.
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| CN107874249A (en) * | 2017-12-06 | 2018-04-06 | 青海丹噶尔农业产业化有限责任公司 | A kind of manufacture method of pectase |
| CN108157954A (en) * | 2018-01-26 | 2018-06-15 | 玉林市晟源农业科技有限公司 | A kind of mulberry enzyme and preparation method thereof |
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- 2018-07-20 CN CN201810806103.5A patent/CN108835625A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107865277A (en) * | 2016-09-27 | 2018-04-03 | 邢天文 | Mulberry enzyme beverage and its preparation technology |
| CN106617051A (en) * | 2016-11-21 | 2017-05-10 | 郑州市嘉蓓丽生物科技有限公司 | Fruit and vegetable ferment freeze-dried powder and preparation method thereof |
| CN107348272A (en) * | 2017-06-01 | 2017-11-17 | 扬生（南召）生物科技有限公司 | A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof |
| CN107307253A (en) * | 2017-08-09 | 2017-11-03 | 山东博华高效生态农业科技有限公司 | A kind of ferment drink and its production technology with effect of relaxing bowel |
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Address after: 474650 Taiwan Huayang Longsheng Science and Technology Industrial Park, Nanzhao County, Nanyang City, Henan Province Applicant after: HENGLIKANG BIOTECHNOLOGY Co.,Ltd. Address before: 474650 South Call Taiwan Huayang Longsheng Science and Technology Industrial Park, Nanyang City, Henan Province Applicant before: YANGSHENG (NANZHAO) BIOLOGICAL TECHNOLOGY Co.,Ltd. |
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Application publication date: 20181120 |