CN109043274A - A kind of preparation method of the Sparassis crispa ferment without water by fermentation - Google Patents
A kind of preparation method of the Sparassis crispa ferment without water by fermentation Download PDFInfo
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- CN109043274A CN109043274A CN201811249491.8A CN201811249491A CN109043274A CN 109043274 A CN109043274 A CN 109043274A CN 201811249491 A CN201811249491 A CN 201811249491A CN 109043274 A CN109043274 A CN 109043274A
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- 241000272503 Sparassis radicata Species 0.000 title claims abstract description 75
- 238000000855 fermentation Methods 0.000 title claims abstract description 74
- 230000004151 fermentation Effects 0.000 title claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 34
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000007788 liquid Substances 0.000 claims description 23
- 239000002245 particle Substances 0.000 claims description 22
- 239000000758 substrate Substances 0.000 claims description 22
- 230000007480 spreading Effects 0.000 claims description 21
- 238000003892 spreading Methods 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000006041 probiotic Substances 0.000 claims description 10
- 235000018291 probiotics Nutrition 0.000 claims description 10
- 238000009923 sugaring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000013361 beverage Nutrition 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 239000000571 coke Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000011159 matrix material Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 229920001503 Glucan Polymers 0.000 abstract description 7
- 239000000047 product Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 210000005253 yeast cell Anatomy 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 16
- 230000008569 process Effects 0.000 description 4
- 238000003801 milling Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000005808 skin problem Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a kind of preparation method of the Sparassis crispa ferment without water by fermentation, this method avoids the concentration step in traditional handicraft, not only saves production cost by using the mode of no water by fermentation, and simplify technique, prevent the effective component in Sparassis crispa ferment to be lost or be destroyed；Not only contain certain glucan in Sparassis crispa during the fermentation, while in wheat bran or rice bran and the disintegration of yeast cell can also obtain certain glucan, to improve the yield of glucan；Minerals rich in, vitamin in brown sugar, wheat bran and rice bran can be very good the nutritive value of abundant this product；By the effect using wheat bran and anti-retention oxygen during the fermentation, keep entire fermentation process more complete, ferment effect is more thorough, improves the degree of decomposition of macromolecular substances；Dietary fiber rich in final product simultaneously, for needing the personage to lose weight to eat.
Description
Technical field
The present invention relates to technical field of biological fermentation, and in particular to a kind of preparation method of the Sparassis crispa ferment without water by fermentation.
Background technique
Sparassis crispa, which is not only rich in, largely has anticancer, oxidation resistant glucan, but also contains vitamin C, vitamin E,
It is the effective component of beauty product, there is good effect to the skin problem such as melanin deposition is dispelled.So existing market is gushed
Now a large amount of Sparassis crispa ferment products, Sparassis crispa ferment are generally produced by the way of biofermentation, because biofermentation
Mode process is mild, the beneficiating ingredients such as polysaccharide and vitamin of survivable silk ball strain, but currently used biofermentation
The form for being all made of liquid fermentation carries out submerged fermentation, but active constituent content is limited in fermentation liquid, and most products are to reach
Certain content and need to be concentrated and dried, and be concentrated be a kind of highly energy-consuming process, and concentrator acquisition cost is also more
Valuableness, while the effective component in concentration process in fermentation liquid also partially can be lost or destroy.
Summary of the invention
It is an object of the present invention in view of the above shortcomings of the prior art, propose a kind of Sparassis crispa ferment without water by fermentation
Preparation method carries out the preparation of Sparassis crispa ferment by using the mode of no water by fermentation, directly acquires Sparassis crispa ferment without concentration
Plain stoste and solid beverage.
A kind of preparation method of the Sparassis crispa ferment without water by fermentation provided by the invention, comprising the following steps:
S1: the new fresh sporophore of Sparassis crispa successively being cleaned respectively, is crushed, is beaten and shear treatment, obtains Sparassis crispa particle；
S2: by the Sparassis crispa particle, sugar, zymophyte and fermentation substrate spreading into round, until it is lower and on successively by sugar,
Sparassis crispa particle, zymophyte, fermentation substrate sequence repeatedly recycle spreading, every time circulation sugar: Sparassis crispa particle: zymophyte: hair
Ferment matrix is that 30~60:100:0.05~1:20~40 carries out spreading, top layer's fermentation substrate surface spreading one again by weight
Layer sugar, carries out sugaring；
S3: after 4~6d of sugaring, stirring twice, is fermented, 35~45d of fermentation time obtains fermentation material daily；
S4: the fermentation material being separated by solid-liquid separation, solid portion and liquid portion are obtained, by weight to the liquid portion
0.05~0.5% probiotics is added, and continues 60~90d of fermenting and aging, obtains Sparassis crispa enzyme stoste；
S5: the solid portion being dried, is milled, and obtains Sparassis crispa ferment solid beverage.
The present invention does not add fermentation liquid and water additionally, and diluent liquid fermentation method is not used to ferment, the present invention by sugar, embroider
In coccus particle, zymophyte and fermentation substrate layering spreading to round, sugaring is carried out, does not add any aqueous Jie in the process
Matter reduces the pollution and interference of extraneous flora, and fermentation initial stage Sparassis crispa particle is sufficiently combined with sugar and zymophyte, makes zymophyte
Sufficient nutrition can be obtained, grows zymophyte preferably.
After fermentation, since using no water by fermentation, so fermentation material is flow-like, Sparassis crispa ferment content is higher, nothing
Concentration operation need to be carried out, the production time is saved, improves production efficiency, production cost is reduced, is directly separated by solid-liquid separation,
Silk ball bacterial content in Sparassis crispa enzyme stoste obtained after separation and solid beverage is higher, without carry out it is secondary allotment and it is dilute
It releases.
In addition, the anhydrous fermentation sugaring method that the present invention uses can more preferably make up the defect in Sparassis crispa ferment taste mouthfeel,
Without adding corrigent after finished product, can directly pack edible.
Further, Sparassis crispa granularity is 4~6mm in S1.
Further, sugar described in S2 is one or both of white granulated sugar and brown sugar.
Further, zymophyte described in S2 is thermotolerant yeast bacterium.
Further, fermentation substrate described in S2 is one or both of wheat bran or rice bran.
Further, the wheat bran or rice bran pass through frying surface coke yellow.
For wheat bran and rice bran, wheat bran contains there are many chemical component the fermentation substrate that the present invention uses, and such as total fiber 52% forms sediment
Powder 17%, protein 11%, moisture 10%, ash content 6% etc., not only containing multiple nutritional components needed for Sparassis crispa growth, but also
It helps digestion with certain medicinal health value, such as middle benefit gas；Contain dietary fiber 30%, carbohydrate 33%, thick rouge in rice bran
Fat 14%, crude protein 12%, moisture 7% etc., while growing necessary natural nutrient for Sparassis crispa, it is aqueous due to wheat bran and rice bran
Rate is relatively low, so during the fermentation, wheat bran and rice bran are not only that Sparassis crispa provides nutrition, but also can effectively control
The content amount of entire fermentation material has stronger suction-operated to water.
The wheat bran and rice bran that the present invention uses be required to before use carry out frying, frying at surface coke yellow subject to, fry
After system, the moisture content in wheat bran and rice bran not only can be effectively reduced, wheat bran and rice bran can also be carried out at sterilizing
Reason, frying temperature general control are carried out at 160-180 DEG C.Wheat bran and rice bran quality after frying become more crisp relatively, in this way, just
In being absorbed and utilized for Sparassis crispa, in theory of traditional Chinese medical science, wheat bran and rice bran after frying have the function of promoting to digest, and consumer is eating
Used time enhances autodigestion absorption function, makes to reach the maximum absorption utilization to Sparassis crispa ferment.
Further, filtrated air need to be passed through when stirring in S3.
Further, it is separated by solid-liquid separation in S4 by screw press.
Further, the probiotics in S4 is one or both of lactic acid bacteria and acetic acid bacteria.
Further, the drying process in S5 is using ultralow temperature freeze-drying or low temperature drying.
A kind of preparation method of the Sparassis crispa ferment without water by fermentation of the invention, this method by using no water by fermentation side
Formula avoids the concentration step in traditional handicraft, not only saves production cost, and simplify technique, prevents Sparassis crispa ferment
Effective component in element is lost or is destroyed；Not only contain certain glucan, while wheat in Sparassis crispa during the fermentation
In bran or rice bran and the disintegration of yeast cell can also obtain certain glucan, to improve the yield of glucan；It is red
Minerals rich in, vitamin, can be very good the nutritive value of abundant this product in sugar, wheat bran and rice bran；Pass through benefit
With the effect of wheat bran and anti-retention oxygen during the fermentation, keep entire fermentation process more complete, ferment effect is more thorough,
Improve the degree of decomposition of macromolecular substances；Dietary fiber rich in final product simultaneously, for needing the people to lose weight
Scholar eats.
Specific embodiment
For present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate this hair
It is bright rather than limit the scope of the invention.In addition, various changes or modification that those skilled in the art make the present invention, this
A little equivalent forms are equally fallen in the application range claimed.Proportion in the embodiment of the present invention is by weight.
Embodiment 1
S1: the new fresh sporophore of Sparassis crispa successively being cleaned respectively, is crushed, is beaten and shear treatment, obtains Sparassis crispa particle,
Sparassis crispa granularity is 6mm；
S2: by the Sparassis crispa particle, sugar, zymophyte and fermentation substrate spreading into round, until it is lower and on successively by sugar,
Sparassis crispa particle, zymophyte, fermentation substrate sequence repeatedly recycle spreading, every time circulation sugar: Sparassis crispa particle: zymophyte: hair
Ferment matrix is that 30:100:0.05:20 carries out spreading by weight, and one layer of sugar of spreading, progress are sugared again on top layer's fermentation substrate surface
Stain, for the sugar that the present embodiment uses for white granulated sugar and brown sugar, zymophyte is thermotolerant yeast bacterium, and fermentation substrate is by frying surface
The wheat bran and rice bran of coke yellow；
S3: after sugaring 4d, twice, when stirring, need to be passed through filtrated air for stirring daily, ferment, fermentation time 35d is sent out
Ferment object；
S4: the fermentation material is separated by solid-liquid separation by screw press, obtains solid portion and liquid portion, to the liquid
0.05% probiotics is added in body portion by weight, and continues fermenting and aging 60d, obtains Sparassis crispa enzyme stoste, and this city is implemented
The probiotics used in example is lactic acid bacteria and acetic acid bacteria；
S5: the solid portion is subjected to ultralow temperature freeze-drying, milling, obtains Sparassis crispa ferment solid beverage.
Embodiment 2
S1: the new fresh sporophore of Sparassis crispa successively being cleaned respectively, is crushed, is beaten and shear treatment, obtains Sparassis crispa particle,
Sparassis crispa granularity is 5mm；
S2: by the Sparassis crispa particle, sugar, zymophyte and fermentation substrate spreading into round, until it is lower and on successively by sugar,
Sparassis crispa particle, zymophyte, fermentation substrate sequence repeatedly recycle spreading, every time circulation sugar: Sparassis crispa particle: zymophyte: hair
Ferment matrix is that 45:100:0.07:30 carries out spreading by weight, and one layer of sugar of spreading, progress are sugared again on top layer's fermentation substrate surface
Stain, for the sugar that the present embodiment uses for white granulated sugar and brown sugar, zymophyte is thermotolerant yeast bacterium, and fermentation substrate is by frying surface
The wheat bran and rice bran of coke yellow；
S3: after sugaring 5d, twice, when stirring, need to be passed through filtrated air for stirring daily, ferment, fermentation time 40d is sent out
Ferment object；
S4: the fermentation material is separated by solid-liquid separation by screw press, obtains solid portion and liquid portion, to the liquid
0.25% probiotics is added in body portion by weight, and continues fermenting and aging 75d, obtains Sparassis crispa enzyme stoste, and this city is implemented
The probiotics used in example is lactic acid bacteria and acetic acid bacteria；
S5: the solid portion is subjected to ultralow temperature freeze-drying, milling, obtains Sparassis crispa ferment solid beverage.
Embodiment 3
S1: the new fresh sporophore of Sparassis crispa successively being cleaned respectively, is crushed, is beaten and shear treatment, obtains Sparassis crispa particle,
Sparassis crispa granularity is 6mm；
S2: by the Sparassis crispa particle, sugar, zymophyte and fermentation substrate spreading into round, until it is lower and on successively by sugar,
Sparassis crispa particle, zymophyte, fermentation substrate sequence repeatedly recycle spreading, every time circulation sugar: Sparassis crispa particle: zymophyte: hair
Ferment matrix is that 60:100:1:40 carries out spreading by weight, and top layer's fermentation substrate surface one layer of sugar of spreading again carries out sugaring,
For the sugar that the present embodiment uses for white granulated sugar and brown sugar, zymophyte is thermotolerant yeast bacterium, and fermentation substrate is by frying surface coke
The wheat bran and rice bran of yellow；
S3: after sugaring 6d, twice, when stirring, need to be passed through filtrated air for stirring daily, ferment, fermentation time 45d is sent out
Ferment object；
S4: the fermentation material is separated by solid-liquid separation by screw press, obtains solid portion and liquid portion, to the liquid
0.5% probiotics is added in body portion by weight, and continues fermenting and aging 90d, obtains Sparassis crispa enzyme stoste, and this city is implemented
The probiotics used in example is lactic acid bacteria and acetic acid bacteria；
S5: the solid portion is subjected to ultralow temperature freeze-drying, milling, obtains Sparassis crispa ferment solid beverage.
Exemplary illustration is carried out to the embodiment of the present invention above, but the content is only preferable implementation of the invention
Example, should not be considered as limiting the scope of the invention.All the changes and improvements etc. of all application ranges according to the present invention,
It should all fall within the scope of the patent of the present invention.
Claims (10)
1. a kind of preparation method of the Sparassis crispa ferment without water by fermentation, it is characterised in that: the following steps are included:
S1: the new fresh sporophore of Sparassis crispa successively being cleaned respectively, is crushed, is beaten and shear treatment, obtains Sparassis crispa particle；
S2: by the Sparassis crispa particle, sugar, zymophyte and fermentation substrate spreading into round, until it is lower and on successively by sugar,
Sparassis crispa particle, zymophyte, fermentation substrate sequence repeatedly recycle spreading, the sugar recycled every time: Sparassis crispa particle: zymophyte:
Fermentation substrate is that 30~60:100:0.05~1:20~40 carries out spreading, top layer's fermentation substrate surface spreading again by weight
One layer of sugar carries out sugaring；
S3: after 4~6d of sugaring, stirring twice, is fermented, 35~45d of fermentation time obtains fermentation material daily；
S4: the fermentation material being separated by solid-liquid separation, solid portion and liquid portion are obtained, by weight to the liquid portion
0.05~0.5% probiotics is added, and continues 60~90d of fermenting and aging, obtains Sparassis crispa enzyme stoste；
S5: the solid portion being dried, is milled, and obtains Sparassis crispa ferment solid beverage.
2. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: Sparassis crispa in S1
Granularity is 4~6mm.
3. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: sugar described in S2
For one or both of white granulated sugar and brown sugar.
4. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: sent out described in S2
Yeast-like fungi is thermotolerant yeast bacterium.
5. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: sent out described in S2
Ferment matrix is one or both of wheat bran or rice bran.
6. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as claimed in claim 5, it is characterised in that: the wheat bran or
Rice bran passes through frying surface coke yellow.
7. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: when being stirred in S3
Filtrated air need to be passed through.
8. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: pass through spiral shell in S4
Bar squeezer is separated by solid-liquid separation.
9. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: described in S4
Probiotics is one or both of lactic acid bacteria and acetic acid bacteria.
10. a kind of preparation method of the Sparassis crispa ferment without water by fermentation as described in claim 1, it is characterised in that: dry in S5
Dry processing is using ultralow temperature freeze-drying or low temperature drying.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811249491.8A CN109043274A (en) | 2018-10-25 | 2018-10-25 | A kind of preparation method of the Sparassis crispa ferment without water by fermentation |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811249491.8A CN109043274A (en) | 2018-10-25 | 2018-10-25 | A kind of preparation method of the Sparassis crispa ferment without water by fermentation |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110101595A (en) * | 2019-06-20 | 2019-08-09 | 福清市火麒麟食用菌技术开发有限公司 | A kind of preparation method of silk ball fungin facial mask |
| CN111528487A (en) * | 2020-05-19 | 2020-08-14 | 山西金科海生物科技有限公司 | Preparation method of sea-buckthorn soluble dietary fiber |
| 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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| CN110101595A (en) * | 2019-06-20 | 2019-08-09 | 福清市火麒麟食用菌技术开发有限公司 | A kind of preparation method of silk ball fungin facial mask |
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| 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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