CN108887671A - A method of self-control pineapple ferment - Google Patents
A method of self-control pineapple ferment Download PDFInfo
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- CN108887671A CN108887671A CN201810669824.6A CN201810669824A CN108887671A CN 108887671 A CN108887671 A CN 108887671A CN 201810669824 A CN201810669824 A CN 201810669824A CN 108887671 A CN108887671 A CN 108887671A
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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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention discloses a kind of methods for making pineapple ferment by oneself, belong to food processing technology field.Its raw material composition is as follows：Pineapple, sugar, pure water, zymophyte powder.The pineapple ferment come out using above-mentioned fermenting raw materials, not only its special taste, and improve nutritive value.By making natural pineapple ferment by oneself, not only without any additive, and edible effect is good, fatigue can be effectively eliminated, increase the appetite of human body, promote digestion, often edible pineapple ferment additionally aids weight-reducing, and pineapple ferment, which has, inhibits platelet aggregation, the effect that accelerating fibers proteinogen decomposes, the waste in blood can be promoted to excrete, it is antiviral, make blood that alkalescent be presented, the cholesterol in blood can also be reduced, it promotes blood circulation, may also help in wound recovery, prevent the subcutaneous hemorrhage of wound.
Description
Technical field
The invention mainly relates to food processing technology field more particularly to a kind of methods for making pineapple ferment by oneself.
Background technique
Pineapple is one kind of tropical fruit (tree), and shape is cylindrical shape, and fruit meat has peculiar virtue in yellow or white, succulence sweet acid
It is fragrant.
Protease rich in pineapple, this is its major enzyme, in addition also containing phosphatase, peroxidase etc..Spinach
There are many function on clinical medicine, such as anti-inflammatory improves joint and muscular injuries, removes wound necrotic tissue, drop trailing plants ferment
Low Joint Inflammation is ailing, improves alimentary canal and respiratory tract function etc..In addition, research also found, there are strengthen immunity and inhibition
Growth of cancer cells and other effects.
Also there are pineapple enzyme liquid and pineapple ferment powder on the market, but product on the market has more additive, food
Effect is also not highly desirable.
Summary of the invention
It is mentioned above in the background art to solve the purpose of the present invention is to provide a kind of method for making pineapple ferment by oneself
Problem.By making natural pineapple ferment by oneself, not only without any additive, but also edible effect is good, can effectively eliminate
Fatigue increases the appetite of human body, promotes digestion, and often edible pineapple ferment additionally aids weight-reducing, and pineapple ferment, which has, inhibits blood
Platelet aggregation, the effect that accelerating fibers proteinogen decomposes can promote the waste in blood to excrete, antiviral, make blood
Alkalescent is presented, the cholesterol in blood can also be reduced, promoted blood circulation, may also help in wound recovery, prevent wound
Subcutaneous hemorrhage.
The scheme of the invention is realize in this way:
A method of self-control pineapple ferment, which is characterized in that the method includes the following steps：
（1）Raw material includes：Pineapple, sugar, pure water, zymophyte powder；
（2）By step（1）Cutter after the pineapple high-temperature sterilization removes the pericarp and shell of pineapple；
（3）Pineapple is thinly sliced or blocky, in the round after being put into disinfection；
（4）Pure water and sugar according to the above ratio is put into another container, and zymophyte powder is added, and full and uniform stirring to sugar is dissolved
Afterwards, it is put into step（3）Round in, water be subject to do not cross pineapple, and and vessel port there are certain spaces to enable pineapple
Enough sufficiently fermentations；
（5）By above-mentioned steps（4）The pineapple ferment space placing certain temperature closed and be protected from light, fermentation time 48h ~ 96h
, in fermentation process, it is primary that stirring is stirred every 6h ~ 8h, is vented 2 ~ 3 times within every 48 hours；
（6）By above-mentioned steps（5）The pineapple enzyme liquid fermented, is filtered by filter screen, the container after being packed into high-temperature sterilization
In, with room temperature or fridge freshness retaining layer can be put into.
Preferentially, the pineapple：Water：The ratio of sugar is 7：5：1.
Preferentially, the sugar can be white granulated sugar, rock sugar or brown sugar.
Preferentially, the zymophyte powder includes maltodextrin, lactobacillus plantarum, Lactobacillus casei, lactobacillus paracasei, mouse
Lee's sugar lactobacillus, lactobacillus acidophilus, long double qi lactobacillus, bifidobacterium bifidum, yeast powder.
Preferentially, the fermentation temperature is at 30 DEG C ~ 37 DEG C.
Preferentially, the step（6）Pineapple repeating said steps after fermentation（1）Extremely（6）Operation, carry out 2 ~ 3 times hair
Ferment.
Primary every 6h ~ 8h stirring, stirring is stirred in a manner of pressing, it is therefore an objective to be sent out due to the pineapple on upper layer is not dipped into
It is black, influence the effect of ferment.
Eating method：It is early daily before the meal, before Chinese meal, before dinner, sleep preceding 1 hour, drink enzyme stoste 30ml on an empty stomach, together
When require supplementation with the water of 500ml.
Beneficial effects of the present invention are：
（1）Production process of the present invention is simple, abundant raw materials and cheap, the sour-sweet uniqueness of taste, mellow in taste, has only
Special wine flavour；And stable product quality, pure natural production allow people to eat and more feel at ease without any additive and preservative, and
Nutritive value is high.
（2）Pineapple ferment of the invention is rich in vitamin B1, can eliminate fatigue, improve a poor appetite.Pineapple ferment then helps
Breaks down proteins in food are conducive to absorption of human body；Bromelain in pineapple is being lived with being converted into have in the reacting of sugar
Property pineapple ferment, pineapple ferment have the function of inhibit platelet aggregation, accelerating fibers proteinogen decompose.It can promote in blood
Waste excrete, it is antiviral, make blood that alkalescent be presented, can also reduce the cholesterol in blood, promote blood circulation smooth
It is logical.
（3）Pineapple ferment of the invention is a kind of oral protease, and primary efficacy is to help digest, after meal
Having some pineapple can help digest, and should not eat pineapple on an empty stomach, and reason is exactly pineapple ferment therein can be with digesting protein；This
The pineapple ferment of invention can help the recovery of wound, prevent the subcutaneous hemorrhage of wound, especially effective for the operation of liposuction class.
(4) pineapple ferment of the invention can be with anti-inflammatory, improvement joint and muscular injuries, removing wound necrotic tissue, drop
Low Joint Inflammation is ailing, improves alimentary canal and respiratory tract function etc..In addition, also having strengthen immunity and inhibiting growth of cancer cells
And other effects.Most importantly pineapple ferment is suitble to coronary heart disease, hypertension, hyperlipidemia, hyperglycemia, Patients with Apoplexy Sequela to eat for a long time
With freeing circulation of the blood for human body can be promoted.
Detailed description of the invention
Fig. 1 is a kind of experiment effect figure of the decomposition lard cream of the self-control pineapple ferment of the embodiment of the present invention 1.
Specific embodiment
The present invention is further elaborated by the following examples：
Embodiment 1：
A method of self-control pineapple ferment, which is characterized in that the method includes the following steps：
（1）Raw material includes：Pineapple, sugar, pure water, zymophyte powder；
（2）By step（1）Cutter after the pineapple high-temperature sterilization removes the pericarp and shell of pineapple；
（3）Pineapple is thinly sliced or blocky, in the round after being put into disinfection；
（4）Pure water and sugar according to the above ratio is put into another container, and zymophyte powder is added, and full and uniform stirring to sugar is dissolved
Afterwards, it is put into step（3）Round in, water be subject to do not cross pineapple, and and vessel port there are certain spaces to enable pineapple
Enough sufficiently fermentations；
（5）By above-mentioned steps（4）The pineapple ferment space placing certain temperature closed and be protected from light, fermentation time 48h,
In fermentation process, stirring is stirred once every 6h, is vented 2 times within every 48 hours；
（6）By above-mentioned steps（5）The pineapple enzyme liquid fermented, is filtered by filter screen, the container after being packed into high-temperature sterilization
In, with room temperature or fridge freshness retaining layer can be put into.
The pineapple：Water：The ratio of sugar is 7：5：1.
The sugar can be white granulated sugar, rock sugar or brown sugar.
The zymophyte powder includes maltodextrin, lactobacillus plantarum, Lactobacillus casei, lactobacillus paracasei, rhamnose cream
Bacillus, lactobacillus acidophilus, long double qi lactobacillus, bifidobacterium bifidum, yeast powder.
The fermentation temperature is at 30 DEG C.
The step（6）Pineapple repeating said steps after fermentation（1）Extremely（6）Operation, carry out 2 times fermentation.
Embodiment 2：
A method of self-control pineapple ferment, which is characterized in that the method includes the following steps：
（1）Raw material includes：Pineapple, sugar, pure water, zymophyte powder；
（2）By step（1）Cutter after the pineapple high-temperature sterilization removes the pericarp and shell of pineapple；
（3）Pineapple is thinly sliced or blocky, in the round after being put into disinfection；
（4）Pure water and sugar according to the above ratio is put into another container, and zymophyte powder is added, and full and uniform stirring to sugar is dissolved
Afterwards, it is put into step（3）Round in, water be subject to do not cross pineapple, and and vessel port there are certain spaces to enable pineapple
Enough sufficiently fermentations；
（5）By above-mentioned steps（4）The pineapple ferment space placing certain temperature closed and be protected from light, fermentation time 96h,
In fermentation process, stirring is stirred once every 8h, is vented 3 times within every 48 hours；
（6）By above-mentioned steps（5）The pineapple enzyme liquid fermented, is filtered by filter screen, the container after being packed into high-temperature sterilization
In, with room temperature or fridge freshness retaining layer can be put into.
The pineapple：Water：The ratio of sugar is 7：5：1.
The sugar can be white granulated sugar, rock sugar or brown sugar.
The zymophyte powder includes maltodextrin, lactobacillus plantarum, Lactobacillus casei, lactobacillus paracasei, rhamnose cream
Bacillus, lactobacillus acidophilus, long double qi lactobacillus, bifidobacterium bifidum, yeast powder.
The fermentation temperature is at 37 DEG C.
The step（6）Pineapple repeating said steps after fermentation（1）Extremely（6）Operation, carry out 3 times fermentation.
The result for carrying out sense organ and Physico-chemical tests to embodiment 1-2 is as follows:
1. sensory evaluation:
| Organoleptic indicator | Embodiment 1 | Embodiment 2 |
| Color | Buff | It is light yellow |
| Smell | It is micro- to have aroma smell with fruit flavor； | With fruit flavor, slightly vinosity smell； |
| Taste | Pineapple is natural flavour mountaineous, sour-sweet taste, and meta-acid is not puckery | Pineapple is natural flavour mountaineous, mellow in taste, slightly has vinosity, is not puckery |
| PH value | PH=3.5 | PH=3.8 |
| Posture | Clear, no suspended substance, bubble are less | Clear, deposit-free suspended matter, bubble are more |
2. sanitary index
| Project | Standard requirements | Embodiment 1 | Embodiment 2 |
| Arsenic（In terms of arsenic） mg/L | < 0.5 | 0.25 | 0.27 |
| Lead（In terms of money） mg/L | < 1 | 0.24 | 0.3 |
| Free inorganic acid | It must not detect | Nothing | Nothing |
| Miscellaneous bacteria sum（A/mL） | < 5000 | 4070 | 3520 |
| Coliform group count（It is a） | ≤30 | 20 | 21 |
| Pathogenic bacteria | It must not detect | Nothing | Nothing |
| Pathogenic bacteria | It must not detect | Nothing | Nothing |
Claims (6)
1. a kind of method for making pineapple ferment by oneself, which is characterized in that the method includes the following steps：
（1）Raw material includes：Pineapple, sugar, pure water, zymophyte powder；
（2）By step（1）Cutter after the pineapple high-temperature sterilization removes the pericarp and shell of pineapple；
（3）Pineapple is thinly sliced or blocky, in the round after being put into disinfection；
（4）Pure water and sugar according to the above ratio is put into another container, and zymophyte powder is added, and full and uniform stirring to sugar is dissolved
Afterwards, it is put into step（3）Round in, water be subject to do not cross pineapple, and and vessel port there are certain spaces to enable pineapple
Enough sufficiently fermentations；
（5）By above-mentioned steps（4）The pineapple ferment space placing certain temperature closed and be protected from light, fermentation time 48h ~ 96h
, in fermentation process, it is primary that stirring is stirred every 6h ~ 8h, is vented 2 ~ 3 times within every 48 hours；
（6）By above-mentioned steps（5）The pineapple enzyme liquid fermented, is filtered by filter screen, the container after being packed into high-temperature sterilization
In, with room temperature or fridge freshness retaining layer can be put into.
2. a kind of method for making pineapple ferment by oneself according to claim 1, it is characterised in that the pineapple：Water：Sugar
Ratio is 7：5：1.
3. it is according to claim 1 it is a kind of make by oneself pineapple ferment method, it is characterised in that the sugar can be white granulated sugar,
Rock sugar or brown sugar.
4. a kind of method for making pineapple ferment by oneself according to claim 1, it is characterised in that the zymophyte powder includes wheat
Bud dextrin, lactobacillus plantarum, Lactobacillus casei, lactobacillus paracasei, Lactobacillus rhamnosus, lactobacillus acidophilus, long double qi cream bars
Bacterium, bifidobacterium bifidum, yeast powder.
5. it is according to claim 1 it is a kind of make by oneself pineapple ferment method, it is characterised in that the fermentation temperature 30 DEG C ~
37℃。
6. a kind of method for making pineapple ferment by oneself according to claim 1, it is characterised in that the step（6）After fermentation
Pineapple repeating said steps（1）Extremely（6）Operation, carry out 2 ~ 3 times fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810669824.6A CN108887671A (en) | 2018-06-26 | 2018-06-26 | A method of self-control pineapple ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810669824.6A CN108887671A (en) | 2018-06-26 | 2018-06-26 | A method of self-control pineapple ferment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
| CN112717193A (en) * | 2021-02-02 | 2021-04-30 | 孙明侠 | Novel environment-friendly enzyme medical dressing and preparation method thereof |
-
2018
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
| CN112717193A (en) * | 2021-02-02 | 2021-04-30 | 孙明侠 | Novel environment-friendly enzyme medical dressing and preparation method thereof |
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