CN108936641A - A kind of method of traditional zymotic and Rapid Fermentation chelating - Google Patents
A kind of method of traditional zymotic and Rapid Fermentation chelating Download PDFInfo
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- CN108936641A CN108936641A CN201811110890.6A CN201811110890A CN108936641A CN 108936641 A CN108936641 A CN 108936641A CN 201811110890 A CN201811110890 A CN 201811110890A CN 108936641 A CN108936641 A CN 108936641A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 53
- 230000004151 fermentation Effects 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 33
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002689 soil Substances 0.000 claims abstract description 9
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000013522 chelant Substances 0.000 claims description 10
- 230000002269 spontaneous effect Effects 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 235000007119 Ananas comosus Nutrition 0.000 claims description 8
- 241000220324 Pyrus Species 0.000 claims description 8
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 8
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 8
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 8
- 235000021014 blueberries Nutrition 0.000 claims description 8
- 235000021017 pears Nutrition 0.000 claims description 7
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 230000009286 beneficial effect Effects 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 230000001902 propagating effect Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 230000009919 sequestration Effects 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 241000234671 Ananas Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 241000726221 Gemma Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000005416 organic matter Substances 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 231100000033 toxigenic Toxicity 0.000 description 2
- 230000001551 toxigenic effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003752 improving hair Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of methods of traditional zymotic and Rapid Fermentation chelating, comprising the following steps: (1) chosen material: the fresh fruit planted out of selection rich soil, chooses spare after bad fruit, and it is spare to weigh a certain amount of sugar；(2) fruit is handled: the fruit that step (1) is selected removes the miscellaneous bacteria on pericarp surface through 8~10min of high pressure washing in batches, carries out pulverization process by fruit of the pulverizer to degerming；(3) raw material mixes: weighed sugar is put into fermentor in the fruit and step (1) handled in step (2) in one layer of fruit, one layer of sugared mode, and the sealing of yeast liquid rear seal-cover is added.By the above-mentioned means, the present invention can improve fermentation rate by tradition and the fermentation process of faster sequestration, simultaneously, the effect of ferment finished product can be improved in probiotics is added in mixed liquor, and in selection, the fruit trace mineral content of fertile soil knot is higher, can meet the mineral requirement of human body.
Description
Technical field
The present invention relates to a kind of methods of fermentation process more particularly to traditional zymotic and Rapid Fermentation chelating.
Background technique
Ferment is the necessary enzyme for maintaining body normal function, digestion food, repair tissue, and human body itself can synthesize ferment
Element can also be obtained from food, and with age, the ability that human body generates ferment is also gradually reduced, in order to remain normal
Metabolism and digestion, require supplementation with ferment, ferment are all rich in fresh vegetables and fruits and various greengroceries, therefore by vegetables and fruits original
Material ferments relatively conventional to obtain ferment.
For existing ferment when being prepared by fermentation process, time-consuming for traditional fermentation process, high production cost, and
Ferment finished product effect obtained of fermenting is single, take it is ineffective, meanwhile, the interference by harmful bacteria is easy in fermentation process,
The resistance tocrocking of stoste is bad, influences product quality.
Summary of the invention
The method of a kind of traditional zymotic proposed by the present invention and Rapid Fermentation chelating solves in view of the deficiencies of the prior art
Fermentation efficiency is low in ferment production technology, high production cost, and problem that product efficacy is bad.
In order to solve the above-mentioned technical problem, present invention employs following technical solutions:
A kind of method of traditional zymotic and Rapid Fermentation chelating, comprising the following steps:
(1) chosen material: the fresh fruit planted out of selection rich soil is chosen spare after bad fruit, is weighed a certain amount of
Sugar it is spare；
(2) fruit is handled: the fruit that step (1) is selected is in batches through 8~10min of high pressure washing to remove pericarp surface
Miscellaneous bacteria carries out pulverization process by fruit of the pulverizer to degerming；
(3) raw material mixes: weighed sugar is sugared with one layer one layer of fruit in the fruit and step (1) handled in step (2)
Mode is put into fermentor, and the sealing of yeast liquid rear seal-cover is added；
(4) yeast propagating stage: control fermentor internal and external environment temperature, every 12h rotary closure, makes ferment at 20~30 DEG C
The carbon dioxide discharge of mother's breeding release；
(5) the spontaneous fermentation stage: being sealed the fermentor handled through step (4), controls fermentor internal and external environment temperature
Degree is at 40~42 DEG C, the spontaneous fermentation stage a length of two months；
(6) traditional zymotic and Rapid Fermentation chelate: the yeast liquid used using step (3) increases on this basis as standard
More one times of amounts and amount for increasing yeast food is configured to mixed liquor, meanwhile, after beneficial bacterium is added in mixed liquor, uniformly fall
Enter in the fermentor through step (5) processing, and controlling tank internal and external environment temperature is 30~32 DEG C to promote fermentation；
(7) chelate fermentation stage: the stoste handled through step (6) continues fermentation three months, finally obtains ferment product；
(8) product is canned and storage: ferment product obtained is packaged machine quantitative package into independent canister, after will be canned
Good ferment product is put into the storeroom that constant temperature is 13 DEG C.
As optimal technical scheme, fruit described in step (1) selects blueberry, pineapple or yellow pears, the fruit and sugar
Weight ratio is 1:1.
As optimal technical scheme, spiral cover number described in step (4) is that three times, when yeast propagation is three days a length of.
As optimal technical scheme, beneficial bacterium described in step (6) uses Bifidobacterium, bacillus or both Mixed Microbes
Group.
Compared with prior art, the beneficial effects of the present invention are: by traditional fermentation process with faster sequestration, through passing
The amount yeast that mostly one times is added in the stoste for fermentation process of uniting and the amount for increasing yeast food are configured to mixed liquor, improve hair
Ferment rate, meanwhile, the effect of ferment finished product can be improved in probiotics is added in mixed liquor, the bacillus of addition can produce largely
Antibacterial material effectively inhibits pathogen, has harmful power of going out is strong, organic matter decomposition power is strong and can produce metabolism abundant to generate
The advantages of object, while so that ferment has effects that improve immunity of organisms, contamination resistance is strong during fermenting and producing,
The Bifidobacterium of addition can inhibit toxigenic harmful bacteria quantity, improve fermented quality, and in selection, fertile soil knot
Fruit trace mineral content it is higher, the mineral requirement of human body can be met.
Specific embodiment
The preferred embodiments of the present invention will be described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that so as to make a clearer definition of the protection scope of the present invention.
Embodiment one:
A kind of method of traditional zymotic and Rapid Fermentation chelating, comprising the following steps:
(1) chosen material: the fresh pineapple planted out of selection rich soil is chosen spare after bad fruit, is weighed a certain amount of
Sugar it is spare, pineapple and sugar weight ratio be 1:1；
(2) fruit is handled: the pineapple that step (1) is selected is in batches through high pressure washing 10min to remove the miscellaneous of pericarp surface
Bacterium carries out pulverization process by pineapple of the pulverizer to degerming；
(3) raw material mixes: weighed sugar is sugared with one layer one layer of pineapple in the pineapple and step (1) handled in step (2)
Mode is put into fermentor, and the sealing of yeast liquid rear seal-cover is added；
(4) yeast propagating stage: control fermentor internal and external environment temperature, every 12h rotary closure, keeps yeast numerous at 30 DEG C
The carbon dioxide discharge spiral cover number for growing release is that three times, when yeast propagation is three days a length of；
(5) the spontaneous fermentation stage: being sealed the fermentor handled through step (4), controls fermentor internal and external environment temperature
Degree is at 42 DEG C, the spontaneous fermentation stage a length of two months；
(6) traditional zymotic and Rapid Fermentation chelate: the yeast liquid used using step (3) increases on this basis as standard
More one times of amounts and amount for increasing yeast food is configured to mixed liquor, meanwhile, after bacillus is added in mixed liquor, uniformly
It pours into the fermentor through step (5) processing, and controlling tank internal and external environment temperature is 32 DEG C to promote fermentation；
(7) chelate fermentation stage: the stoste handled through step (6) continues fermentation three months, finally obtains ferment product；
(8) product is canned and storage: ferment product obtained is packaged machine quantitative package into independent canister, after will be canned
Good ferment product is put into the storeroom that constant temperature is 13 DEG C.
Embodiment two:
A kind of method of traditional zymotic and Rapid Fermentation chelating, comprising the following steps:
(1) chosen material: the fresh blueberry planted out of selection rich soil is chosen spare after bad fruit, is weighed a certain amount of
Sugar it is spare, blueberry and sugar weight ratio be 1:1；
(2) fruit is handled: the blueberry that step (1) is selected is in batches through high pressure washing 8min to remove the miscellaneous of pericarp surface
Bacterium carries out pulverization process by blueberry of the pulverizer to degerming；
(3) raw material mixes: weighed sugar is sugared with one layer one layer of blueberry in the blueberry and step (1) handled in step (2)
Mode is put into fermentor, and the sealing of yeast liquid rear seal-cover is added；
(4) yeast propagating stage: control fermentor internal and external environment temperature, every 12h rotary closure, keeps yeast numerous at 20 DEG C
The carbon dioxide discharge spiral cover number for growing release is that three times, when yeast propagation is three days a length of；
(5) the spontaneous fermentation stage: being sealed the fermentor handled through step (4), controls fermentor internal and external environment temperature
Degree is at 40 DEG C, the spontaneous fermentation stage a length of two months；
(6) traditional zymotic and Rapid Fermentation chelate: the yeast liquid used using step (3) increases on this basis as standard
More one times of amounts and amount for increasing yeast food is configured to mixed liquor, meanwhile, after Bifidobacterium is added in mixed liquor, uniformly
It pours into the fermentor through step (5) processing, and controlling tank internal and external environment temperature is 30 DEG C to promote fermentation；
(7) chelate fermentation stage: the stoste handled through step (6) continues fermentation three months, finally obtains ferment product；
(8) product is canned and storage: ferment product obtained is packaged machine quantitative package into independent canister, after will be canned
Good ferment product is put into the storeroom that constant temperature is 13 DEG C.
Embodiment three:
(1) chosen material: the new cadmium yellow pears planted out of selection rich soil are chosen spare after bad fruit, are weighed a certain amount of
Sugar it is spare, yellow pears and sugar weight ratio be 1:1；
(2) fruit is handled: the yellow pears that step (1) is selected are in batches through high pressure washing 9min to remove the miscellaneous of pericarp surface
Bacterium carries out pulverization process by yellow pears of the pulverizer to degerming；
(3) raw material mixes: weighed sugar is with one layer of yellow one layer of pear sugared in the yellow pears and step (1) handled in step (2)
Mode is put into fermentor, and the sealing of yeast liquid rear seal-cover is added；
(4) yeast propagating stage: control fermentor internal and external environment temperature, every 12h rotary closure, keeps yeast numerous at 25 DEG C
The carbon dioxide discharge spiral cover number for growing release is that three times, when yeast propagation is three days a length of；
(5) the spontaneous fermentation stage: being sealed the fermentor handled through step (4), controls fermentor internal and external environment temperature
Degree is at 41 DEG C, the spontaneous fermentation stage a length of two months；
(6) traditional zymotic and Rapid Fermentation chelate: the yeast liquid used using step (3) increases on this basis as standard
More one times of amounts and amount for increasing yeast food is configured to mixed liquor, meanwhile, Bifidobacterium and gemma are added in mixed liquor
It after bacillus mixed bacterial, uniformly pours into the fermentor through step (5) processing, and controlling tank internal and external environment temperature is 31 DEG C to promote
It sets out ferment；
(7) chelate fermentation stage: the stoste handled through step (6) continues fermentation three months, finally obtains ferment product；
(8) product is canned and storage: ferment product obtained is packaged machine quantitative package into independent canister, after will be canned
Good ferment product is put into the storeroom that constant temperature is 13 DEG C.
Present invention discloses a kind of methods of traditional zymotic and Rapid Fermentation chelating, pass through the fermentation of tradition and faster sequestration
Method, the amount yeast that mostly one times is added in the stoste handled through traditional zymotic and the amount for increasing yeast food are configured to mix
Liquid is closed, fermentation rate is improved, meanwhile, the effect of ferment finished product can be improved in probiotics, the gemma bar of addition are added in mixed liquor
Bacterium can produce a large amount of antibacterial materials and effectively inhibit pathogen, with harmful power of going out is strong, organic matter decomposition power is strong and can produce rich
The advantages of metabolism product of richness, while so that ferment has effects that improve immunity of organisms, during fermenting and producing
Contamination resistance is strong, and the Bifidobacterium of addition can inhibit toxigenic harmful bacteria quantity, improves fermented quality, and selection
On, the fruit trace mineral content of fertile soil knot is higher, can meet the mineral requirement of human body.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (4)
1. a kind of method of traditional zymotic and Rapid Fermentation chelating, which comprises the following steps:
(1) chosen material: the fresh fruit planted out of selection rich soil is chosen spare after bad fruit, weighs a certain amount of sugar
It is spare；
(2) fruit is handled: the fruit that step (1) is selected is in batches through 8~10min of high pressure washing to remove the miscellaneous of pericarp surface
Bacterium carries out pulverization process by fruit of the pulverizer to degerming；
(3) raw material mixes: weighed sugar is in the fruit and step (1) handled in step (2) in one layer of fruit, one layer of sugared mode
It is put into fermentor, the sealing of yeast liquid rear seal-cover is added；
(4) yeast propagating stage: control fermentor internal and external environment temperature, every 12h rotary closure, keeps yeast numerous at 20~30 DEG C
Grow the carbon dioxide discharge of release；
(5) the spontaneous fermentation stage: being sealed the fermentor handled through step (4), and control fermentor internal and external environment temperature exists
40~42 DEG C, when spontaneous fermentation stage, is two months a length of；
(6) traditional zymotic and Rapid Fermentation chelate: the yeast liquid used using step (3) increases one as standard on this basis
Times amount and increase the amount of yeast food and be configured to mixed liquor, meanwhile, after beneficial bacterium is added in mixed liquor, uniformly pour into through
In the fermentor of step (5) processing, and controlling tank internal and external environment temperature is 30~32 DEG C to promote fermentation；
(7) chelate fermentation stage: the stoste handled through step (6) continues fermentation three months, finally obtains ferment product；
(8) product is canned and storage: ferment product obtained is packaged machine quantitative package into independent canister, after will be canned good
Ferment product is put into the storeroom that constant temperature is 13 DEG C.
2. the method for a kind of traditional zymotic according to claim 1 and Rapid Fermentation chelating, which is characterized in that step (1)
Described in fruit select blueberry, pineapple or yellow pears, the weight ratio of the fruit and sugar is 1:1.
3. the method for a kind of traditional zymotic according to claim 1 and Rapid Fermentation chelating, which is characterized in that step (4)
Described in spiral cover number be that three times, when yeast propagation is three days a length of.
4. the method for a kind of traditional zymotic according to claim 1 and Rapid Fermentation chelating, which is characterized in that step (6)
Described in beneficial bacterium use Bifidobacterium, bacillus or both mixed bacterial.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811110890.6A CN108936641A (en) | 2018-09-22 | 2018-09-22 | A kind of method of traditional zymotic and Rapid Fermentation chelating |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811110890.6A CN108936641A (en) | 2018-09-22 | 2018-09-22 | A kind of method of traditional zymotic and Rapid Fermentation chelating |
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| Publication Number | Publication Date |
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| CN108936641A true CN108936641A (en) | 2018-12-07 |
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| CN201811110890.6A Withdrawn CN108936641A (en) | 2018-09-22 | 2018-09-22 | A kind of method of traditional zymotic and Rapid Fermentation chelating |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226824A (en) * | 2022-07-26 | 2022-10-25 | 贵州佳义生物科技开发有限公司 | Anhydrous roxburgh rose enzyme beverage and preparation method thereof |
-
2018
- 2018-09-22 CN CN201811110890.6A patent/CN108936641A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226824A (en) * | 2022-07-26 | 2022-10-25 | 贵州佳义生物科技开发有限公司 | Anhydrous roxburgh rose enzyme beverage and preparation method thereof |
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Application publication date: 20181207 |