CN109007803A - A kind of red date probiotics ferment and preparation method thereof - Google Patents
A kind of red date probiotics ferment and preparation method thereof Download PDFInfo
- Publication number
- CN109007803A CN109007803A CN201810805137.2A CN201810805137A CN109007803A CN 109007803 A CN109007803 A CN 109007803A CN 201810805137 A CN201810805137 A CN 201810805137A CN 109007803 A CN109007803 A CN 109007803A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- red date
- time
- ferment
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 148
- 239000006041 probiotic Substances 0.000 title claims abstract description 37
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 129
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 9
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 9
- 244000099147 Ananas comosus Species 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 238000002955 isolation Methods 0.000 claims description 14
- 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
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus 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
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 5
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 2
- 230000000737 periodic effect Effects 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 11
- 208000007502 anemia Diseases 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000011149 active material Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 32
- 241000700159 Rattus Species 0.000 description 25
- 229910052742 iron Inorganic materials 0.000 description 16
- 102000001554 Hemoglobins Human genes 0.000 description 15
- 108010054147 Hemoglobins Proteins 0.000 description 15
- 241001247821 Ziziphus Species 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 238000011049 filling Methods 0.000 description 11
- 210000003743 erythrocyte Anatomy 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 7
- 239000008280 blood Substances 0.000 description 7
- 102000019034 Chemokines Human genes 0.000 description 6
- 108010012236 Chemokines Proteins 0.000 description 6
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 6
- 229960000583 acetic acid Drugs 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- KSFOVUSSGSKXFI-GAQDCDSVSA-N CC1=C/2NC(\C=C3/N=C(/C=C4\N\C(=C/C5=N/C(=C\2)/C(C=C)=C5C)C(C=C)=C4C)C(C)=C3CCC(O)=O)=C1CCC(O)=O Chemical compound CC1=C/2NC(\C=C3/N=C(/C=C4\N\C(=C/C5=N/C(=C\2)/C(C=C)=C5C)C(C=C)=C4C)C(C)=C3CCC(O)=O)=C1CCC(O)=O KSFOVUSSGSKXFI-GAQDCDSVSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229950003776 protoporphyrin Drugs 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000003304 gavage Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- JMANVNJQNLATNU-UHFFFAOYSA-N oxalonitrile Chemical compound N#CC#N JMANVNJQNLATNU-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000234671 Ananas Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000002242 deionisation method Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 210000001105 femoral artery Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011022 operating instruction Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 210000003462 vein Anatomy 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
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/173—Reuteri
-
- 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
Abstract
The invention belongs to ferment production technical fields, and in particular to a kind of red date probiotics ferment and preparation method thereof.The present invention is fermented using jujube, pineapple, grape fruit, Radix Angelicae Sinensis, 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 absorption, good mouthfeel, the red date probiotics ferment that hypoferric anemia can be improved.
Description
Technical field
The invention belongs to ferment production technical fields, and in particular to a kind of red date 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.
Vitamin content in jujube is very high, there is the good reputation of " natural vitamin ball ", has nourishment for vitality, the function enriched blood
Effect；Pineapple is full of nutrition, ingredient include carbohydrate, protein, fat, multivitamin, proteolytic enzyme and calcium, phosphorus,
Iron, organic acid, niacin etc., especially with Vitamin C content highest；Contain valuable natural vitamin P and rich in grape fruit
Rich vitamin C and soluble cellulose.The further exploitation of jujube has Chinese data wine (CN106520461A), jujube vinegar
(CN103320302A), red date drink (CN103919201A) etc., also have by jujube be made into jujube ferment (CN107279980A,
CN107296266A), but these products are all not too much abundant 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 red date probiotics ferment and preparation method thereof
The narrow problem of system jujube application approach.
The technical scheme adopted by the invention is as follows:
A kind of preparation method of red date probiotics ferment, comprising the following steps:
S1 is by jujube 500-800kg, pineapple 100-150kg, grape fruit (peeling) 50-100kg, Radix Angelicae Sinensis 10-50kg, red sand
In sugared 50 parts of addition Zymolysis Equipment；
S2 continuously adds saccharomycete 5-15g and lactobacillus fermenti 5-10g into Zymolysis Equipment and carries out just fermentation, fermentation time
It is 5-7 months；Lactobacillus plantarum 5-10g, lactobacillus bulgaricus 1-5g, Lactobacillus rhamnosus 1-5g are just added after fermentation
It carries out second to ferment, fermentation time 7-9 months；Lactobacillus acidophilus 5-10g, Luo Yishi cream bar is added after fermentation for the second time
Bacterium 1-5g continues third time fermentation 5-7 months, and acetic acid bacteria 5g is added after fermentation and continues the 4th fermentation 3-5 for third time
Month；
Tetra- stage of S3, detection pH stablized between 2.8-3.7 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand 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 red date 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 red date probiotics ferment made from method made above.
The progress of red date 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；It is filling to be 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 jujube, pineapple, grape fruit, Radix Angelicae Sinensis, brown granulated sugar as primary raw material, close in science by the nutritional ingredient of raw material
It is more abundant in the collocation of reason, under the fermentation of probiotics, while the type of strict control probiotics, dosage and fermentation
Duration guarantees that the fermentation of raw material is more abundant, and fermentation process is divided into four-stage and is separately added into according to the characteristic of different phase
Different strains makes fermentation have level more reasonable；Especially secondary fermentation stage, spontaneous fermentation are not further added by sugar source, this
Sample can consume in original fermentation liquor remaining sugar, sufficiently consumption carbohydrate, finally make nutriment in raw material, active material,
Antioxidant can release completely, finally obtain a kind of nutritional ingredient and be easy to absorption, good mouthfeel, can improve iron-deficient
The red date probiotics ferment of anaemia increases red date probiotics ferment nutritive value.
Red date 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 jujube 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.
A kind of embodiment 1: preparation method of red date probiotics ferment, comprising the following steps:
Fermentation is added in jujube 700kg, pineapple 150kg, grape fruit (peeling) 75kg, Radix Angelicae Sinensis 25kg, brown granulated sugar 50kg by S1
In bucket；
S2 continuously adds saccharomycete 15g and lactobacillus fermenti 10g into fermenter and just ferment, and fermentation process is stirred daily
It mixes, aerobic, normal temperature fermentation, fermentation time is 6 months；Lactobacillus plantarum 10g, lactobacillus bulgaricus are just added after fermentation
5g, Lactobacillus rhamnosus 5g carry out second and ferment, and fermentation process fermenter overlay film, isolation air carries out anaerobic fermentation, fermentation
Time 8 months；Lactobacillus acidophilus 10g, lactobacillus reuteri 5g is added after fermentation for the second time and continues third time fermentation fermentation
Process fermenter overlay film, isolation air carry out anaerobic fermentation, and fermentation time 6 months, acetic acid bacteria was added in third time after fermentation
5g continues the 4th time and ferments, fermentation process fermenter overlay film, isolation air progress anaerobic fermentation, and fermentation time 4 months；
Tetra- stage of S3, detection pH stablized between 2.8-3.7 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand 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 red date probiotics enzyme stoste.
A kind of embodiment 2: preparation method of red date probiotics ferment, comprising the following steps:
Fermentation is added in jujube 500kg, pineapple 150kg, grape fruit (peeling) 100kg, Radix Angelicae Sinensis 50kg, brown granulated sugar 50kg by S1
In bucket；
S2 continuously adds saccharomycete 5g and lactobacillus fermenti 10g into fermenter and just ferment, and fermentation process is stirred daily
It mixes, aerobic, normal temperature fermentation, fermentation time is 5 months；Lactobacillus plantarum 10g, lactobacillus bulgaricus are just added after fermentation
1g, Lactobacillus rhamnosus 5g carry out second and ferment, and fermentation process fermenter overlay film, isolation air carries out anaerobic fermentation, fermentation
Time 9 months；Lactobacillus acidophilus 5g, lactobacillus reuteri 5g is added after fermentation for the second time to continue to ferment for the third time
Journey fermenter overlay film, isolation air carry out anaerobic fermentation, and fermentation time 5 months, acetic acid bacteria 3g was added in third time after fermentation
Continue the 4th time to ferment, fermentation process fermenter overlay film, isolation air progress anaerobic fermentation, fermentation time 5 months；
Tetra- stage of S3, detection pH stablized between 2.8-3.7 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand 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 red date probiotics enzyme stoste.
A kind of embodiment 3: preparation method of red date probiotics ferment, comprising the following steps:
Fermentation is added in jujube 800kg, pineapple 100kg, grape fruit (peeling) 50kg, Radix Angelicae Sinensis 10kg, brown granulated sugar 50kg by S1
In bucket；
S2 continuously adds saccharomycete 15g and lactobacillus fermenti 5g into fermenter and just ferment, and fermentation process is stirred daily
It mixes, aerobic, normal temperature fermentation, fermentation time is 7 months；Lactobacillus plantarum 10g, lactobacillus bulgaricus are just added after fermentation
1g, Lactobacillus rhamnosus 5g carry out second and ferment, and fermentation process fermenter overlay film, isolation air carries out anaerobic fermentation, fermentation
Time 7 months；Lactobacillus acidophilus 10g, lactobacillus reuteri 1g is added after fermentation for the second time and continues third time fermentation fermentation
Process fermenter overlay film, isolation air carry out anaerobic fermentation, and fermentation time 5 months, acetic acid bacteria was added in third time after fermentation
1g continues the 4th time and ferments, fermentation process fermenter overlay film, isolation air progress anaerobic fermentation, and fermentation time 3 months；
Tetra- stage of S3, detection pH stablized between 2.8-3.7 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand 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 red date probiotics enzyme stoste.
A kind of embodiment 4: preparation method of red date probiotics ferment, comprising the following steps:
Fermentation is added in jujube 600kg, pineapple 120kg, grape fruit (peeling) 80kg, Radix Angelicae Sinensis 20kg, brown granulated sugar 50kg by S1
In bucket；
S2 continuously adds saccharomycete 10g and lactobacillus fermenti 8g into fermenter and just ferment, and fermentation process is stirred daily
It mixes, aerobic, normal temperature fermentation, fermentation time is 6 months；Lactobacillus plantarum 8g, lactobacillus bulgaricus are just added after fermentation
3g, Lactobacillus rhamnosus 3g carry out second and ferment, and fermentation process fermenter overlay film, isolation air carries out anaerobic fermentation, fermentation
Time 8 months；Lactobacillus acidophilus 8g, lactobacillus reuteri 3g is added after fermentation for the second time to continue to ferment for the third time
Journey fermenter overlay film, isolation air carry out anaerobic fermentation, and fermentation time 6 months, acetic acid bacteria 3g was added in third time after fermentation
Continue the 4th time to ferment, fermentation process fermenter overlay film, isolation air progress anaerobic fermentation, fermentation time 4 months；
Tetra- stage of S3, detection pH stablized between 2.8-3.7 after fermentation, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand 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 red date probiotics enzyme stoste.
After embodiment 1-4 obtains red date 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 red date probiotics enzyme stoste is through special
It is piped to racking room, it is filling to obtain red date probiotics ferment finished product.
Effect experiment: improve the effect assessment of hypoferric anemia to red date probiotics ferment obtained by embodiment 1-4.
Establish Induced By Iron Deficiency Anemia In Rats model
Experiment sample: SD rat, 4 week old, female ablactation rat, weight 60-80g, HGB >=130g/L are selected.
Experimental modeling: low iron feed adds time a small amount of depletion method.Low iron feed is prepared referring to AOAC formula, is soaked using EDTA
To remove the iron in feed, the iron-content in feed is the key that induction SD rat forms iron-deficiency anemia model for bubble processing, is raised
It feeds iron-content < 15.63mg/Kg feed 35 days, typical case IDA performance occurs in SD rat, and feeds the feeding of iron content 40.30mg/Kg
There is iron deficiency in material SD rat, but does not show Anemia.Using deionized water as drinking water for animals, with exclude in drinking-water iron from
The influence of son.A small amount of repeatedly bloodletting is mainly used for the loss of iron caused by simulating repeated multiple times a small amount of blood loss, can also accelerate anaemia
Formation.Bloodletting generally carries out after low iron feed is fed 2 weeks, using tail vein depletion method, 1~1.5ml/ times, 2 times/week.
Model index: (1) HGB≤100g/L；(2) blood picture: erythrocyte volume is less than normal compared with normocyte, not of uniform size,
Center olistherozone expands, and MCV reduces, MCHC is reduced；(3) serum levels of iron (SI) reduces, less than 10 μm ol/L.
It is raised and is screened by Experimental Modeling and meet rat 100 of model index, measure the weight of whole rats
And content of hemoglobin.
Restore experiment: 100 filtered out meet the rat of iron-deficiency anemia model, according to Anemia in Rats hemoglobin water
Gentle weight, is randomly divided into low iron control group and four experimental groups, and each group continues raising with low iron feed and deionization
Water, control group is with distilled water stomach-filling, and experimental group is then respectively with the given the test agent of red date probiotics ferment obtained in embodiment 1-4
Stomach-filling, continuous gavage 45d.
After hemoglobinometry (HemoCue) continuous gavage 45d, weight is measured, femoral artery takes 10 μ l of blood, utilizes cyanogen
Change high iron processes to be measured hemoglobin.
Droplets of whole blood on special filter paper, it is standby to be deposited 4 DEG C of refrigerators of people by Erythrocyte chemokine recepter (FEP) measurement after to be dried
With (time is no more than 2 months).When measurement, the filter paper with drop of blood is squeezed into teat glass with punch, 2% diatom is added
Native solution is put into 4 DEG C of refrigerator overnight elutions, and ethyl acetate is added: the extraction of glacial acetic acid (4:1) mixed liquor is centrifuged 10min, takes
0.5mol/L hydrochloric acid is added in clear liquid, and oscillation centrifugation takes lower liquid fluorescent spectrophotometer assay.
Experimental data
Influence of the sample to rat hemoglobin content
By following table as it can be seen that each group rat hemoglobin content is almost the same when on-test.Control group when off-test
Content of hemoglobin relatively test initial stage reduces, this is caused by low iron forage feed.The content of hemoglobin of experimental group 1-4 rat is then
Have a raising, and the content of hemoglobin of each dosage group and hemoglobin lift-off value all had with low iron control group comparing difference it is non-
Normal conspicuousness (P < 0.01) shows that the sample has the function of improving the content of hemoglobin of Anemia model rat, and with experiment
1 effect of group is the most significant.
Each group rat experiment front and back hemoglobin (Hb) content (g/L,)
Note: experimental group 1-4 compared with the control group, p < 0.01.
Influence of the sample to protoporphyrin (FEP) content of dissociating in Rat Erythrocytes
By following table as it can be seen that Erythrocyte chemokine recepter (FEP) content of experimental group 1-4 rat is below when off-test
Low iron control group, difference have conspicuousness (P < 0.05 or P < 0.01), show that experimental group 1-4 sample has reduction property anaemia mould
The effect of Erythrocyte chemokine recepter (F E P) content of type rat, and it is the most significant with 1 effect of experimental group.
Each group rat Erythrocyte chemokine recepter (F E P) content (μ g/L whole blood,)
| Group | n | Protoporphyrin (F E P) content | P value |
| Control group | 20 | 1108.3±164.9 | - |
| Experimental group 1 | 20 | 841.7±120.3 | 0.000 |
| Experimental group 2 | 20 | 858.3±163.5 | 0.001 |
| Experimental group 3 | 20 | 920.8±154.4 | 0.011 |
| Experimental group 4 | 20 | 857.5±147.3 | 0.001 |
This experiment is used as Testing index using hemoglobin and Erythrocyte chemokine recepter (F E P), be based on this two
Item index determining is simple and convenient, as a result reliable and stable, and the experimental group 1-4 rat serum red eggs of embodiment 1-4 are used at the end of experiment
Bai Hanliang before testing than being increased, and control rats are reduced than content of hemoglobin before testing, experimental group 1-4 group rat
Erythrocyte chemokine recepter (F E P) content be below control group, it was demonstrated that jujube obtained by 1-4 of the embodiment of the present invention benefit
Raw bacterium ferment can improve the content of hemoglobin of iron-deficiency anemia model rat, reduce the red blood cell of iron-deficiency anemia model rat
The content of interior free protoporphyrin (F E P) illustrates that this Success in Experiment establishes iron-deficiency anemia model, is made in embodiment 1-4
Red date probiotics ferment can effectively increase hemoglobin level, enhance the hematopoiesis function of rat, wherein in embodiment 1 be made
Red date probiotics ferment effect it is the most significant.
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 red date probiotics ferment, which comprises the following steps:
Jujube 500-800kg, pineapple 100-150kg, grape fruit 50-100kg, Radix Angelicae Sinensis 10-50kg, 50 parts of brown granulated sugar are added S1
In Zymolysis Equipment；
S2 continuously adds saccharomycete 5-15g and lactobacillus fermenti 5-10g into Zymolysis Equipment and carries out just fermentation, fermentation time 5-
7 months；Lactobacillus plantarum 5-10g, lactobacillus bulgaricus 1-5g, Lactobacillus rhamnosus 1-5g are just added after fermentation to carry out
Second of fermentation, fermentation time 7-9 months；Lactobacillus acidophilus 5-10g, lactobacillus reuteri 1- is added after fermentation for the second time
5g continues third time fermentation 5-7 months, and acetic acid bacteria 5g is added after fermentation and continues the 4th fermentation 3-5 months for third time；
Tetra- stage of S3, detection pH stablized between 2.8-3.7 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 being stood and is purified, as alcoholic strength < 0.5%, lactic acid bacteria sum >=1 × 106CFU/
It purifies and completes when ml, obtain red date probiotics enzyme stoste.
2. the preparation method of red date probiotics ferment according to claim 1, it is characterised in that: just fermentation in the S2
When, fermentation process periodic agitation, aerobic, normal temperature fermentation；When second of fermentation, third time fermentation and the 4th fermentation, isolation is empty
Gas carries out anaerobic fermentation.
3. the preparation method of red date probiotics ferment according to claim 1, it is characterised in that: Zymolysis Equipment is fermentation
Bucket.
4. using red date probiotics ferment made from any one of claim 1-3 preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810805137.2A CN109007803A (en) | 2018-07-20 | 2018-07-20 | A kind of red date probiotics ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810805137.2A CN109007803A (en) | 2018-07-20 | 2018-07-20 | A kind of red date probiotics ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007803A true CN109007803A (en) | 2018-12-18 |
Family
ID=64644773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810805137.2A Pending CN109007803A (en) | 2018-07-20 | 2018-07-20 | A kind of red date probiotics ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007803A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176216A (en) * | 2020-09-14 | 2022-03-15 | 赵善廷 | Preparation method of multi-strain step-by-step fermented red date enzyme |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| 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 |
-
2018
- 2018-07-20 CN CN201810805137.2A patent/CN109007803A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176216A (en) * | 2020-09-14 | 2022-03-15 | 赵善廷 | Preparation method of multi-strain step-by-step fermented red date enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108835626A (en) | A kind of mulberries probiotics ferment and preparation method thereof | |
| CN102669780A (en) | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue | |
| CN108260808A (en) | A kind of beautiful ferment of promise and preparation method thereof | |
| CN108936620A (en) | A kind of fermented type compound fruit and vegetable probiotics ferment and preparation method thereof | |
| CN107969579A (en) | A kind of preparation method of compound flowers and fruits ferment drink | |
| CN103789190B (en) | A kind of light Olive vinegar and production method thereof | |
| CN105410179B (en) | A kind of preparation method and its beverage of radix cynanchi bungei lactobacillus-fermented active milk beverage | |
| CN107384692A (en) | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation | |
| CN107446780A (en) | A kind of passion fruit health liquor and preparation method thereof | |
| CN109700007A (en) | A kind of Organic Lemon ferment and its preparation process | |
| CN108925984A (en) | A kind of Noni fruit probiotics ferment and preparation method thereof | |
| CN111057637A (en) | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof | |
| CN105077169B (en) | One kind is rich in soybean polysaccharide health care soy sauce and preparation method thereof | |
| CN102978059B (en) | Kiwi-fermented fruit wine and preparation process | |
| CN109007803A (en) | A kind of red date probiotics ferment and preparation method thereof | |
| CN103651804A (en) | Prebiotic and probiotic added milk tablet based on homology of medicine and food | |
| CN108835624A (en) | A kind of blueberry probiotics ferment and preparation method thereof | |
| CN107668454A (en) | A kind of production method of enzyme beverage | |
| CN109007805A (en) | A kind of hawthorn probiotics ferment and preparation method thereof | |
| CN109043510A (en) | A kind of ginger probiotics ferment and preparation method thereof | |
| CN107125363A (en) | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time | |
| CN108991507A (en) | A kind of fig probiotics ferment and preparation method thereof | |
| CN110226705A (en) | A method of strengthening cadmium in spontaneous fermentation abatement rice containing cadmium | |
| CN109007801A (en) | A kind of raspberry probiotics ferment and preparation method thereof | |
| CN104542978A (en) | Mandarin orange yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
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. |
|
| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181218 |
|
| RJ01 | Rejection of invention patent application after publication |