CN108887679A - A kind of Chinese yam probiotics ferment and preparation method thereof - Google Patents
A kind of Chinese yam probiotics ferment and preparation method thereof Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 111
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 50
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 50
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 50
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 50
- 239000006041 probiotic Substances 0.000 title claims abstract description 39
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 100
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
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- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 9
- 241000218231 Moraceae Species 0.000 claims description 9
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- 238000001514 detection method Methods 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000002955 isolation Methods 0.000 claims description 6
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- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
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- 241000220225 Malus Species 0.000 abstract description 2
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- 235000015103 Malus silvestris Nutrition 0.000 abstract description 2
- 244000018633 Prunus armeniaca Species 0.000 abstract description 2
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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
- 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
-
- 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
- A23L33/14—Yeasts or derivatives 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
Abstract
The invention belongs to ferment production technical fields, and in particular to a kind of Chinese yam probiotics ferment and preparation method thereof.The present invention is using Chinese yam, longan, Rosa roxburghii Tratt, apple, grape, apricot as primary raw material, by fermenting three 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 raw material fermentation more sufficiently, depth, finally enable the nutriment in raw material, active material, antioxidant to discharge to decomposite completely and, finally obtains a kind of good mouthfeel, Chinese yam probiotics ferment full of nutrition, with effect of weight reducing.
Description
Technical field
The invention belongs to ferment production technical fields, and in particular to a kind of Chinese yam 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.
Chinese yam is a kind of food of integration of drinking and medicinal herbs, and nutritional ingredient rich in is accepted by people extensively in the diet.
The existing further exploitation of Chinese yam has Dry Rhizoma Dioscoreae, Yam beverage (CN103689713A), but these products are to nutrients in raw material
The extraction of matter ingredient is not enough.
Summary of the invention
In view of this, solving biography the purpose of the present invention is to provide a kind of Chinese yam probiotics ferment and preparation method thereof
The narrow problem of system Chinese yam application approach.
The technical scheme adopted by the invention is as follows：
A kind of preparation method of Chinese yam probiotics ferment, includes the following steps：
By Chinese yam 400-750kg, sponge gourd 150-350kg, mulberries 100-400kg, pawpaw 100-350kg, brown granulated sugar 5-
25kg is added in Zymolysis Equipment；
S2 continuously adds saccharomycete 5-15g and lactobacillus fermenti 1-5g into Zymolysis Equipment and carries out just fermentation, fermentation time
It is 7-9 months；Lactobacillus plantarum 5-10g, Lactobacillus rhamnosus 1-5g are just added after fermentation and carries out second of fermentation, fermentation
Time 7-9 month；For the second time after fermentation be added lactobacillus acidophilus 5-10g, lactobacillus reuteri 1-5g, acetic acid bacteria 1-5g after
Continuous third time fermentation 7-9 months；
After tri- stage fermentation of S3, detection pH stablizes between 2.2-3.6, 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 Chinese yam probiotics enzyme stoste.
Raw material is further preferred：Chinese yam 400-600kg, sponge gourd 200-300kg, mulberries 200-300kg, pawpaw 200-
350kg, brown granulated sugar 5-15kg.
Raw material is further preferred：Chinese yam 550-750kg, sponge gourd 150-200kg, mulberries 200-400kg, pawpaw 100-
200kg, brown granulated sugar 10-25kg.
Raw material is further preferred：Chinese yam 500-650kg, sponge gourd 300-350kg, mulberries 100-200kg, pawpaw 100-
150kg, brown granulated sugar 15-25kg.
When just fermentation, second of fermentation and third time are fermented in the S2, isolation air carries out anaerobic fermentation.
Zymolysis Equipment is fermenter.
Using Chinese yam probiotics ferment made from method made above.
The progress of Chinese yam 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 using Chinese yam, longan, Rosa roxburghii Tratt, apple, grape, apricot as primary raw material, close in science by the nutritional ingredient of raw material
It is more abundant in the collocation of reason, water is not added in preparation process, has sufficiently ensured that the nutriment and active material in ferment contain
Amount, concentration, under the fermentation of probiotics, while the type of strict control probiotics, dosage and fermentation duration, guarantee former
The fermentation of material more sufficiently, depth, fermentation process is divided into three phases and is separately added into according to the characteristic of different phase different
Strain makes fermentation have level more reasonable；Especially secondary fermentation stage, spontaneous fermentation are not further added by sugar source, finally make
Nutriment, active material, antioxidant in raw material can discharge to decomposite completely to be come, and improves existing ferment using former
Material adds ferment fermentation efficiency caused by the production method of water by fermentation or fruit juice fermentation low, active material, nutrient composition content
The technical problems such as low and health-care effect is not significant.Finally obtain a kind of good mouthfeel, full of nutrition, with effect of weight reducing
Chinese yam probiotics ferment, increase Chinese yam probiotics ferment nutritive value.
Chinese yam 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 Chinese yam 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 Chinese yam probiotics ferment, includes the following steps：
Chinese yam 500kg, sponge gourd 300kg, mulberries 100kg, pawpaw 100kg, brown granulated sugar 15kg are added in fermenter S1；
S2 continuously adds saccharomycete 15g and lactobacillus fermenti 5g into fermenter and carries out just fermentation, and fermentation time is 8
Month；Lactobacillus plantarum 10g, Lactobacillus rhamnosus 5g are just added after fermentation ferment for the second time, fermentation time 8 months；
Lactobacillus acidophilus 10g, lactobacillus reuteri 5g, acetic acid bacteria 5g is added after fermentation for the second time and continues third time fermentation 8 months；
When just fermentation, second of fermentation and third time are fermented, fermenter overlay film sealing, isolation air carries out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.2-3.6, 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 Chinese yam probiotics enzyme stoste.
Embodiment 2：
A kind of preparation method of Chinese yam probiotics ferment, includes the following steps：
Chinese yam 400kg, sponge gourd 200kg, mulberries 200kg, pawpaw 200kg, brown granulated sugar 10kg are added in fermenter S1；
S2 continuously adds saccharomycete 5g and lactobacillus fermenti 5g into fermenter and carries out just fermentation, and fermentation time is 7 months；
Lactobacillus plantarum 5g, Lactobacillus rhamnosus 5g are just added after fermentation ferment for the second time, fermentation time 9 months；Second
Secondary lactobacillus acidophilus 5g, lactobacillus reuteri 5g, the acetic acid bacteria 1g of being added after fermentation continues third time fermentation 7 months；
When just fermentation, second of fermentation and third time are fermented, fermenter overlay film sealing, isolation air carries out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.2-3.6, 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 Chinese yam probiotics enzyme stoste.
Embodiment 3：
A kind of preparation method of Chinese yam probiotics ferment, includes the following steps：
Chinese yam 750kg, sponge gourd 150kg, mulberries 100kg, pawpaw 100kg, brown granulated sugar 5kg are added in fermenter S1；
S2 continuously adds saccharomycete 15g and lactobacillus fermenti 1g into fermenter and carries out just fermentation, and fermentation time is 9
Month；Lactobacillus plantarum 10g, Lactobacillus rhamnosus 1g are just added after fermentation ferment for the second time, fermentation time 7 months；
Lactobacillus acidophilus 10g, lactobacillus reuteri 1g, acetic acid bacteria 5g is added after fermentation for the second time and continues third time fermentation 9 months；
When just fermentation, second of fermentation and third time are fermented, fermenter overlay film sealing, isolation air carries out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.2-3.6, 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 Chinese yam probiotics enzyme stoste.
Embodiment 4：
A kind of preparation method of Chinese yam probiotics ferment, includes the following steps：
Chinese yam 600kg, sponge gourd 180kg, mulberries 120kg, pawpaw 120kg, brown granulated sugar 25kg are added in fermenter S1；
S2 continuously adds saccharomycete 10g and lactobacillus fermenti 3g into fermenter and carries out just fermentation, and fermentation time is 8
Month；Lactobacillus plantarum 8g, Lactobacillus rhamnosus 3g are just added after fermentation ferment for the second time, fermentation time 8 months；The
Lactobacillus acidophilus 8g, lactobacillus reuteri 3g, acetic acid bacteria 3g are added after secondary fermentation and continues third time fermentation 8 months；
When just fermentation, second of fermentation and third time are fermented, fermenter overlay film sealing, isolation air carries out anaerobic fermentation；
After tri- stage fermentation of S3, detection pH stablizes between 2.2-3.6, 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 Chinese yam probiotics enzyme stoste.
After embodiment 1-4 obtains Chinese yam 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 Chinese yam probiotics enzyme stoste is through special
It is piped to racking room, it is filling to obtain Chinese yam probiotics ferment finished product.
Effect experiment：
The measurement of healthy weight loss effect is carried out to Chinese yam probiotics ferment made from embodiment 1-4.Selection 240, age exist
Above-noted persons are randomly divided into 4 groups, every group 60 by the fat personnel (BMI is in 32-34) between 20-25 years old.First group is drunk
The Chinese yam probiotics ferment of embodiment 1, the Chinese yam probiotics ferment of second group of embodiment 2, third group drink the Chinese yam of embodiment 3
Probiotics ferment, the 4th group of Chinese yam probiotics ferment for drinking embodiment 4.The fat personnel's male to female ratio 1 of selected 240:1,
Weight is uniform, and average weight error is within 2KG.Male to female ratio is 1 in every group:1.Drinking method：Twice daily, before meals early
Once, primary before supper, each 30ml continuously takes 30 days, and concrete outcome is shown in Table 1.
Each experimental group effect of weight reducing testing result of table 1
| Detect group | Total detection number of cases | Significant number of cases | Effective number of cases | Invalid number of cases | Total effective rate |
| First group | 60 | 51 | 3 | 6 | 90.0% |
| Second group | 60 | 44 | 4 | 12 | 80.0% |
| Third group | 60 | 46 | 3 | 11 | 81.6% |
| 4th group | 60 | 46 | 2 | 12 | 81.0% |
Judgment criteria：(1) fat-reducing effect is significant：Weight loss 2KG or more after drinking 30 days is considered as significant.
(2) fat-reducing effect is effective：Weight loss 1KG or more after drinking 30 days, 2KG are hereinafter, be considered as effectively.
(3) fat-reducing effect is invalid：For weight without significant change, it is invalid to be considered as after drinking 30 days.
Wherein, total effective rate=(significant number of cases+effective number of cases)/total number of cases × 100%
From table 1 it follows that Chinese yam probiotics ferment made from 1-4 of the embodiment of the present invention has preferable weight-reducing effect
Fruit, and be best with the fat-reducing effect of embodiment 1.
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 Chinese yam probiotics ferment, which is characterized in that include the following steps：
S1 is by Chinese yam 400-750kg, sponge gourd 150-350 kg, mulberries 100-400 kg, pawpaw 100-350 kg, brown granulated sugar 5-25
Kg is added in Zymolysis Equipment；
S2 continuously adds saccharomycete 5-15g and lactobacillus fermenti 1-5g into Zymolysis Equipment and carries out just fermentation, fermentation time 7-9
A month；Lactobacillus plantarum 5-10g, Lactobacillus rhamnosus 1-5g are just added after fermentation and carries out second of fermentation, fermentation time
7-9 months；Lactobacillus acidophilus 5-10g, lactobacillus reuteri 1-5g, acetic acid bacteria 1-5g is added after fermentation for the second time and continues the
Fermentation 7-9 months three times；
After tri- stage fermentation of S3, detection pH stablizes between 2.2-3.6, 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 Chinese yam probiotics enzyme stoste.
2. the preparation method of Chinese yam probiotics ferment according to claim 1, it is characterised in that：Just fermentation, the in the S2
When secondary fermentation and third time are fermented, isolation air carries out anaerobic fermentation.
3. the preparation method of Chinese yam probiotics ferment according to claim 1, it is characterised in that：Zymolysis Equipment is fermentation
Bucket.
4. using Chinese yam probiotics ferment made from any one of claim 1-3 preparation method.
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