CN109123628A - A kind of preparation method of apple ferment - Google Patents
A kind of preparation method of apple ferment Download PDFInfo
- Publication number
- CN109123628A CN109123628A CN201810979256.XA CN201810979256A CN109123628A CN 109123628 A CN109123628 A CN 109123628A CN 201810979256 A CN201810979256 A CN 201810979256A CN 109123628 A CN109123628 A CN 109123628A
- Authority
- CN
- China
- Prior art keywords
- apple
- fermentation
- added
- acetic acid
- acid bacteria
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 96
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 230000004151 fermentation Effects 0.000 claims abstract description 65
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 24
- 238000004321 preservation Methods 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000000706 filtrate Substances 0.000 claims abstract description 17
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 15
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 15
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 235000019990 fruit wine Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 7
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 230000000975 bioactive effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
Abstract
The invention discloses a kind of preparation methods of apple ferment, and pectase is added to stoning slice apple and cellulase carries out enzymatic hydrolysis filtering, obtains filtrate；Lactobacillus plantarum and lactobacillus acidophilus heat-preservation fermentation is added in a part of filtrate；Another part filtrate adds fruit S. cervisiae and carries out yeast fermentation, adds acetic acid bacteria after yeast ferments and generates alcohol, allows acetic acid bacteria to sufficiently grow and alcohol is converted into acetic acid；By for a long time, stage by stage, the abundant fermentation of multi-cultur es, two parts fermentation liquid is mixed and through filtering, allotment, filling and sterilization obtains apple ferment.The present invention can allow every kind of strain that can sufficiently grow according to process requirement, improve fermentation efficiency, and the nutritive value of fermentating metabolism product is higher.
Description
Technical field
The invention belongs to food fermentation technical fields, are related to the preparation of ferment, especially a kind of preparation side of apple ferment
Method.
Background technique
Ferment product originating from Japan, is sent out using fresh vegetables, fruit as raw material through multiple beneficial bacterium using one or more
Ferment and the fermented product generated.The effect of ferment product, there are many expression, such as kept intestinal flora balance, helped digest, improve
Cell viability, enhancing immunity of organisms, adjusting body fluid acid-base balance etc..
Apple organic acid rich in, can stimulating gastrointestinal wriggle, promote intestinal health；Blood Cholesterol can be reduced
Content avoids cholesterol deposition；Apple is conducive to balance cylinder electrolyte rich in elements such as potassium, phosphorus, iron.Apple has cerebrum tonifying to support
Blood, tranquilizing effect.Using the ferment that apple is prepared as raw material, the absorption of nutrient in apple is improved by biofermentation
Rate has both the physiological function of ferment.
The production technology of ferment respectively has difference, has relevant patent application.Chinese fermentation industry association was at 2016 10
The moon has issued " ferment product classification directive/guide ", specifies the definition of edible ferment；" edible ferment Good Manufacture Practice " has been issued,
It specifies ferment producting rule, but regulation not yet is made to fermenting microbe and ferment strength.
In the prior art, ferment production has natural fermented and two kinds of techniques of strain fermentation.Natural fermented is to utilize fruits and vegetables certainly
The strain that body carries ferments, and has the advantages that flavor is more natural, but since strain kind is uncontrollable, it is possible to which there are one
Determine food safety risk.In order to guarantee food safety, it is necessary to safe strain and technique appropriate be selected to carry out fermenting and producing ferment
Element.And the growth conditions that existing a variety of safe strains need is different, when mixed fermentation with various bacterium exists to be inhibited each other, fermentation efficiency
Low disadvantage.
Summary of the invention
It is an object of the invention to overcome the above-mentioned prior art, a kind of preparation method of apple ferment is provided,
It can allow every kind of strain that can sufficiently grow according to process requirement, improve fermentation efficiency, the nutritive value of fermentating metabolism product
It is higher.
The purpose of the present invention is achieved through the following technical solutions:
The preparation method of this apple ferment is added pectase into the apple of stoning slice and cellulase is digested
Filtering, after obtaining filtrate, lactobacillus plantarum and lactobacillus acidophilus heat-preservation fermentation is added in a part of filtrate；Another part filtrate adds again
Enter fruit S. cervisiae and carry out yeast fermentation, adds acetic acid bacteria after yeast ferments and generates alcohol, make acetic acid bacteria sufficiently raw
Alcohol is simultaneously converted into acetic acid by length；By for a long time, stage by stage, the abundant fermentation of multi-cultur es, two parts fermentation liquid is isometric
Mixing obtains apple ferment through filtering, allotment, filling and sterilization.
Further, above method specifically includes the following steps:
Pectase is added into stoning slice apple for step 1) and hair is obtained by filtration in cellulase, 40-45 DEG C of heat preservation 3-4h
Zymotic fluid；
Lactobacillus plantarum and lactobacillus acidophilus fermentation, heat-preservation fermentation one week at 36-40 DEG C is added in step 2)；
Fruit S. cervisiae, heat-preservation fermentation 5-15 days at 28-30 DEG C is added in step 3)；
Acetic acid bacteria is added in step 4), keeps the temperature 14-45 days at 28-30 DEG C of room temperature, alcohol is made to be converted into acetic acid；
The liquid that lactic acid bacteria and acetic acid bacteria are fermented is mixed to get mixed fermentation liquid by step 5) in equal volume；
Mixed fermentation stoste is removed suspended matter and thallus by three-stage filtration mode by step 6), is generated after reservation fermentation
Bioactive ingredients, it is formulated, canned, the full activity of ferment is kept, finally in 80-100 DEG C of sterilization 15min.
Further, above step 1) in, the additional amount of the pectase and cellulase are as follows: stoning per ton is sliced apple
Middle addition 300g-500g.
Further, above step 2) in, the additional amount of the lactobacillus plantarum and lactobacillus acidophilus are as follows: be sliced in stoning
The 0.008-0.01% of slice apple total weight is added in apple.
Further, above step 3) in, the additional amount of the fruit S. cervisiae are as follows: in the apple of stoning slice
The 0.05-0.1% of slice apple total weight is added.
Further, above step 4) in, the amount of acetic acid bacteria is added are as follows: it is total that slice apple is added in stoning slice apple
The 3-5% of weight.
Further, before above method carries out, apple need to be cleaned with pure water and is dried up, be sliced after removing apple core.
Further, in another embodiment of the present invention, pectase is added to stoning slice apple and cellulase need to be in 40-
It is digested at 45 DEG C, is filtered after the completion of enzymatic hydrolysis, obtain filtrate；Lactobacillus plantarum and lactobacillus acidophilus are added into filtrate,
It ferments one week at 36-40 DEG C of room temperature；Another part filtrate is added fruit S. cervisiae and carries out yeast fermentation 5-15 days, in yeast
Fermentation adds acetic acid bacteria after generating alcohol, allows acetic acid bacteria to sufficiently grow under temperature control and alcohol is converted into acetic acid, make to ferment
Alcohol content is 0.5% hereinafter, acetic acid content about 16.7g/L in liquid；It is added after finally two kinds of fermentation liquids are mixed in equal volume
A certain amount of oligosaccharide debugs mouthfeel, has just obtained apple ferment.The apple ferment lactic acid content about 18.1g/L, total phenol contain
Measure about 153mg/L, SOD enzyme activity about 82U/mL.
The invention has the following advantages:
The growth conditions needed the present invention overcomes a variety of safe strains that the prior art is selected is different, mixed fermentation with various bacterium
When exist and inhibit each other, the low disadvantage of fermentation efficiency provides a kind of preparation method of apple ferment, allows every kind of strain can be by
It is sufficiently grown according to process requirement, improves fermentation efficiency, it is ensured that the full activity of the bioactive ingredients generated after fermentation makes
The nutritive value of fermentating metabolism product significantly improves.
Specific embodiment
The preparation method of apple ferment of the invention is that pectase and cellulase progress enzyme is added to stoning slice apple
Solution filtering, obtains filtrate.Lactobacillus plantarum and lactobacillus acidophilus heat-preservation fermentation is added in a part of filtrate；Another part filtrate adds again
Enter fruit S. cervisiae and carry out yeast fermentation, adds acetic acid bacteria after yeast ferments and generates alcohol, make acetic acid bacteria sufficiently raw
Alcohol is simultaneously converted into acetic acid by length；By for a long time, stage by stage, the abundant fermentation of multi-cultur es, two parts fermentation liquid is isometric
Mixing obtains apple ferment through filtering, allotment, filling and sterilization.In highly preferred embodiment of the present invention, needed before starting with pure
Water is cleaned apple and is dried up, and is sliced after removing apple core.
Method of the invention specifically includes the following steps:
Pectase is added into stoning slicing fruits for step 1) and hair is obtained by filtration in cellulase, 40-45 DEG C of heat preservation 3-4h
Zymotic fluid；
Lactobacillus plantarum and lactobacillus acidophilus fermentation, heat-preservation fermentation one week at 36-40 DEG C is added in step 2)；
Fruit S. cervisiae, heat-preservation fermentation 5-15 days at 28-30 DEG C is added in step 3)；
Fruit vinegar acetic acid bacteria is added in step 4), is incubated at room temperature 14-45 days, alcohol is made to be converted into acetic acid；
The liquid that lactic acid bacteria and acetic acid bacteria are fermented is mixed to get mixed fermentation liquid by step 5)；
Mixed fermentation stoste is removed suspended matter and thallus by three-stage filtration mode by step 6), is generated after reservation fermentation
Bioactive ingredients, it is formulated and filling, the full activity of ferment is kept, in 80-100 DEG C of sterilizing 15min.
Below with reference to embodiment, the invention will be described in further detail:
Embodiment 1
Appropriate fruit S. cervisiae is added in 1000 grams of apple flakes, heat-preservation fermentation 14 days at 25 DEG C, in fermentation liquid
Alcohol content 8%.Appropriate fruit vinegar acetic acid bacteria is added, 28 DEG C heat-preservation fermentation 30 days, alcohol content 1% in fermentation liquid, acetic acid contains
Measure 12.5g/L.Be added lactobacillus plantarum, lactobacillus acidophilus, 33 DEG C heat-preservation fermentation 90 days, lactic acid content 6.2g/L.Total phenol contains
Measure 230mg/L, SOD enzyme activity 35U/mL.
Embodiment 2
Appropriate fruit S. cervisiae is added in 1000 grams of apple flakes, heat-preservation fermentation 7 days at 28 DEG C, wine in fermentation liquid
Smart content 7%.Appropriate fruit vinegar acetic acid bacteria is added, 30 DEG C heat-preservation fermentation 14 days, alcohol content 0.8% in fermentation liquid, acetic acid contains
Measure 18.4g/L.Be added lactobacillus plantarum, lactobacillus acidophilus, 35 DEG C heat-preservation fermentation 120 days, lactic acid content 7.2g/L.Total phenol contains
Measure 200mg/L, SOD enzyme activity 43U/mL.
Embodiment 3
Appropriate fruit S. cervisiae is added in 1000 grams of apple flakes, heat-preservation fermentation 5 days at 28 DEG C, wine in fermentation liquid
Smart content 5%.Appropriate fruit vinegar acetic acid bacteria is added, 28 DEG C heat-preservation fermentation 45 days, alcohol content 0.2% in fermentation liquid, acetic acid contains
Measure 19.3g/L.Be added lactobacillus plantarum, lactobacillus acidophilus, 30 DEG C heat-preservation fermentation 180 days, lactic acid content 12.2g/L.Total phenol
Content 193mg/L, SOD enzyme activity 51U/mL.
Embodiment 4
Appropriate fruit S. cervisiae is added in 1000 grams of apple flakes, ferments 15 days at room temperature, alcohol in fermentation liquid
Content 6%.Appropriate fruit vinegar acetic acid bacteria is added, ferments 60 days in room temperature, alcohol content 1.5% in fermentation liquid, acetic acid content
16.7g/L.Lactobacillus plantarum, lactobacillus acidophilus is added, ferments 360 days at room temperature, lactic acid content 18.1g/L.Total phenol content
153mg/L, SOD enzyme activity 82U/mL.
Claims (9)
1. a kind of preparation method of apple ferment, which is characterized in that pectase and cellulase is added into stoning slice apple
Enzymatic hydrolysis filtering is carried out, filtrate is obtained.Lactobacillus plantarum and lactobacillus acidophilus heat-preservation fermentation is added in a part of filtrate；Another part filter
Liquid adds fruit S. cervisiae and carries out yeast fermentation, adds acetic acid bacteria after yeast ferments and generates alcohol, allows acetic acid bacteria
It sufficiently grows and alcohol is converted into acetic acid；By for a long time, stage by stage, the abundant fermentation of multi-cultur es, by two parts fermentation liquid
Isometric mixing obtains apple ferment through filtering, allotment, filling and sterilization.
2. the preparation method of apple ferment according to claim 1, which is characterized in that specifically includes the following steps:
Pectase is added into stoning slice apple for step 1) and fermentation is obtained by filtration in cellulase, 40-45 DEG C of heat preservation 3-4h
Liquid；
Lactobacillus plantarum and lactobacillus acidophilus fermentation, heat-preservation fermentation one week at 36-40 DEG C is added in step 2)；
Fruit S. cervisiae, heat-preservation fermentation 5-15 days at 28-30 DEG C is added in step 3)；
Acetic acid bacteria is added in step 4), keeps the temperature 14-45 days at 28-30 DEG C of room temperature, alcohol is made to be converted into acetic acid；
The liquid that lactic acid bacteria and acetic acid bacteria are fermented is mixed to get mixed fermentation liquid by step 5) in equal volume；
Mixed fermentation stoste is removed suspended matter and thallus by three-stage filtration mode by step 6), retains the biology generated after fermentation
Active constituent, it is formulated, canned, the full activity of ferment is kept, finally in 80-100 DEG C of sterilization 15min.
3. the preparation method of apple ferment according to claim 2, which is characterized in that in step 1), the pectase and
The additional amount of cellulase are as follows: 300g-500g is added in slice apple per ton.
4. the preparation method of apple ferment according to claim 2, which is characterized in that in step 2), the plant cream bar
The additional amount of bacterium and lactobacillus acidophilus are as follows: the 0.008-0.01% of slice apple total weight is added in stoning slice apple.
5. the preparation method of apple ferment according to claim 2, which is characterized in that in step 3), the fruit wine brewing
The additional amount of saccharomycete are as follows: the 0.05-0.1% of slice apple total weight is added in stoning slice apple.
6. the preparation method of apple ferment according to claim 2, which is characterized in that in step 4), acetic acid bacteria is added
Amount are as follows: the 3-5% of slice apple total weight is added in stoning slice apple.
7. the preparation method of apple ferment according to claim 1, which is characterized in that clean apple with pure water and blow
It is dry, it is sliced after removing apple core.
8. the preparation method of apple ferment according to claim 1, which is characterized in that fruit is added into stoning slice apple
Glue enzyme and cellulase carry out enzymatic hydrolysis filtering, obtain filtrate.Lactobacillus plantarum and lactobacillus acidophilus heat preservation is added in a part of filtrate
Fermentation one week；Another part filtrate is added fruit S. cervisiae and carries out yeast fermentation 10 days or so, ferments in yeast and generates wine
Acetic acid bacteria is added after essence, allows acetic acid bacteria to sufficiently grow under temperature control and alcohol is converted into acetic acid, contain alcohol in fermentation liquid
Amount hereinafter, pH reaches 3-4, obtains after fermenation raw liquid mix in proportion, according to different mouthfeels, addition is a certain amount of 0.5%
Oligosaccharide deploys mouthfeel, through 80-100 DEG C of sterilizing 15min.
9. the preparation method of apple ferment according to claim 7, which is characterized in that the apple ferment lactic acid content is about
For 18.1g/L, total phenol content is about 153mg/L, and SOD enzyme activity is about 82U/mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810979256.XA CN109123628A (en) | 2018-08-27 | 2018-08-27 | A kind of preparation method of apple ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810979256.XA CN109123628A (en) | 2018-08-27 | 2018-08-27 | A kind of preparation method of apple ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123628A true CN109123628A (en) | 2019-01-04 |
Family
ID=64828107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810979256.XA Pending CN109123628A (en) | 2018-08-27 | 2018-08-27 | A kind of preparation method of apple ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123628A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034996A (en) * | 2019-12-11 | 2020-04-21 | 河北农业大学 | Preparation method of apple enzyme functional beverage |
| CN111109591A (en) * | 2019-10-25 | 2020-05-08 | 新疆红旗坡农业发展集团有限公司 | Intestinal microecology high-efficiency reconstruction type apple enzyme and processing technology |
| CN111165798A (en) * | 2020-01-03 | 2020-05-19 | 江西仁仁健康产业有限公司 | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme |
| CN112042934A (en) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Preparation method of apple enzyme liquid and enzyme powder |
| CN113519831A (en) * | 2021-07-13 | 2021-10-22 | 江南大学 | Fruit enzyme and preparation method thereof |
| CN115491280A (en) * | 2022-10-25 | 2022-12-20 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Roxburgh rose enzymatic fruit vinegar and preparation process and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080292751A1 (en) * | 2005-05-27 | 2008-11-27 | Kabushiki Kaisha Yakult Honsha | Lactic Acid Bacteria Fermented Substance and Fermented Milk Food Product Containing the Same |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN105054054A (en) * | 2015-07-09 | 2015-11-18 | 华中农业大学 | Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder |
| CN107156822A (en) * | 2017-06-29 | 2017-09-15 | 张萌 | Improve the preparation method of SOD in fruit ferment |
-
2018
- 2018-08-27 CN CN201810979256.XA patent/CN109123628A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080292751A1 (en) * | 2005-05-27 | 2008-11-27 | Kabushiki Kaisha Yakult Honsha | Lactic Acid Bacteria Fermented Substance and Fermented Milk Food Product Containing the Same |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN105054054A (en) * | 2015-07-09 | 2015-11-18 | 华中农业大学 | Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder |
| CN107156822A (en) * | 2017-06-29 | 2017-09-15 | 张萌 | Improve the preparation method of SOD in fruit ferment |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109591A (en) * | 2019-10-25 | 2020-05-08 | 新疆红旗坡农业发展集团有限公司 | Intestinal microecology high-efficiency reconstruction type apple enzyme and processing technology |
| US11297864B2 (en) | 2019-10-25 | 2022-04-12 | Sdic Zhonglu Fruit Juice Co., Ltd. | Apple enzyme for efficient reconstruction of intestinal microecology and processing technology |
| CN111034996A (en) * | 2019-12-11 | 2020-04-21 | 河北农业大学 | Preparation method of apple enzyme functional beverage |
| CN111165798A (en) * | 2020-01-03 | 2020-05-19 | 江西仁仁健康产业有限公司 | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme |
| CN112042934A (en) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Preparation method of apple enzyme liquid and enzyme powder |
| CN113519831A (en) * | 2021-07-13 | 2021-10-22 | 江南大学 | Fruit enzyme and preparation method thereof |
| CN113519831B (en) * | 2021-07-13 | 2022-04-29 | 江南大学 | Fruit enzyme and preparation method thereof |
| CN115491280A (en) * | 2022-10-25 | 2022-12-20 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Roxburgh rose enzymatic fruit vinegar and preparation process and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109123628A (en) | A kind of preparation method of apple ferment | |
| CN103045429B (en) | Preparation method of okra wine | |
| CN101270329B (en) | Method for preparing high concentration fruit vinegar with liquid state submerged fermentation | |
| CN106942742A (en) | A kind of preparation method of fig ferment | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN107334100A (en) | Bird's nest composite enzyme and preparation method thereof | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN102972819A (en) | Preparation method for honey vinegar mulberry juice beverage | |
| CN110236046A (en) | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof | |
| CN103610022A (en) | Yeast culture solution and full-course low-salt liquid-state normal-temperature soy sauce fermentation process | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN110179025A (en) | Haw fermented liquid preparing process | |
| CN102972713A (en) | Onion sauce fermentation production method | |
| CN104164355A (en) | Liquid fermentation technique of hawthorn vinegar | |
| CN111035002A (en) | Preparation method of saponin rice enzyme | |
| CN113801813A (en) | EM (effective microorganisms) suitable for rose fermentation and application process thereof | |
| CN113057274A (en) | Pomegranate juice probiotic beverage and preparation method thereof | |
| CN113679035A (en) | Noni enzyme powder and preparation method thereof | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN105695287B (en) | A kind of selenium-rich agaric mulberry health care black vinegar | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN105647737B (en) | A kind of agaric fungus black garlic wine | |
| CN106538915A (en) | The method that probiotics fermention fruit and vegetable juice improves related enzyme activity |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |
|
| RJ01 | Rejection of invention patent application after publication |