CN109259129A - A kind of the stauntonvine ferment pulp can and production method of catharsis and toxin expelling - Google Patents
A kind of the stauntonvine ferment pulp can and production method of catharsis and toxin expelling Download PDFInfo
- Publication number
- CN109259129A CN109259129A CN201811216801.6A CN201811216801A CN109259129A CN 109259129 A CN109259129 A CN 109259129A CN 201811216801 A CN201811216801 A CN 201811216801A CN 109259129 A CN109259129 A CN 109259129A
- Authority
- CN
- China
- Prior art keywords
- stauntonvine
- parts
- fermentation
- pulp
- cellulose membrane
- 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
- 239000003053 toxin Substances 0.000 title claims abstract description 13
- 231100000765 toxin Toxicity 0.000 title claims abstract description 13
- 230000035568 catharsis Effects 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000001913 cellulose Substances 0.000 claims abstract description 53
- 229920002678 cellulose Polymers 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- 239000012528 membrane Substances 0.000 claims abstract description 39
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 244000005700 microbiome Species 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 150000001875 compounds Chemical class 0.000 claims description 18
- 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 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 239000000919 ceramic Substances 0.000 claims description 10
- 235000013373 food additive Nutrition 0.000 claims description 10
- 239000002778 food additive Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000009472 formulation Methods 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 238000009295 crossflow filtration Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229960000292 pectin Drugs 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 230000013872 defecation Effects 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 5
- 239000006041 probiotic Substances 0.000 abstract description 5
- 235000018291 probiotics Nutrition 0.000 abstract 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 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 210000004379 membrane Anatomy 0.000 description 30
- 241000196324 Embryophyta Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 230000031891 intestinal absorption Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 150000003648 triterpenes Chemical class 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000020992 canned meat Nutrition 0.000 description 2
- -1 carrotene Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 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 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029333 Neurosis Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000009614 chemical analysis method Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 208000015238 neurotic disease Diseases 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001148 spastic effect Effects 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the stauntonvine ferment pulp cans and production method of a kind of catharsis and toxin expelling, the can is that stauntonvine is passed through microorganism secondary fermentation, using probiotics by organic acid in stauntonvine, flavonoids, vitamin C, the nutritive effects such as dietary cellulosic are converted into biological cellulose membrane at separating/enriching, biological cellulose membrane is removed into juice by compacting, boiling sterilization, syrup is marinated, stripping and slicing, allotment bottling obtains stauntonvine pulp can, the stauntonvine pulp can remains stauntonvine peculiar taste fragrance, not only sweet and sour taste, the smooth chewy of texture, there is relax bowel and defecation simultaneously, the effect of toxin-expelling and face nourishing, there is remarkable result to constipation caused by a variety of causes, it is the best health food for improving human body sub-health status.
Description
Technical field
The invention belongs to nutraceutical manufacture fields, are specifically related to a kind of stauntonvine ferment pulp can of catharsis and toxin expelling
And production method.
Background technique
With the offer of people's living standard, increasingly fining and living habit of the people to food, environment because
Element, state of mind etc. lead to many people's difficult defecations, and excrement is dry and hard, and a couple of days even 1 week ability defecation is primary, and when defecation can have left abdomen
Spastic pain and bearing down, appetite stimulator, abdominal distension, lower abdomen are uncomfortable, exhaust is more or have the neurosiss such as dizzy, headache, tired
Shape.Be exactly it is now well known that constipation, constipation can simply be described as any one in following three kinds of obstacles: defecation
Several reductions, difficult defecation or defecation are really up to the mark.
Constipation seriously affects people's lives quality, and serious person can cause cardiovascular and cerebrovascular unexpected.Constipation or anal intestine disease hair
The inducement of disease.Stool is deposited in enteron aisle, oppresses intestinal wall, keeps intestinal mucosa injured, enterocinesia is slack-off.In addition the toxin that stool generates
By intestinal absorption, each position of human body is reached by blood circulation, leads to dim complexion, pachylosis, acne, obesity etc..
Especially the middle-aged and the old is due to physiological decline, the decline of intestines peristalsis ability.Therefore early prevention and rational therapy can mitigate just
Secret bring serious consequence.
During traditional vinegar brewing, similar gels membranoid substance is often generated on mash surface, referred to as mycoderm, 1886
Year, British B rown etc. has determined that this substance is cellulose using chemical analysis method.Its Nomenclature Composition and Structure of Complexes and plant
Fibres element is without apparent different.But cellulose caused by acetic acid bacteria is shape that is pure, i.e., being formed with pure cellulose
Formula exists, and the cellulose that higher plant generates all adulterates lignin, hemicellulose and other impurities, and existence form is fine
The three-level stereochemical structure of dimension element, lignin and hemicellulose composition.Therefore, the cellulose that acetic acid bacteria generates is different from nature
The cellulose being widely present, acetic acid fungin have unique property.It just have water imbibition more stronger than plant fiber,
Toughness, it can combine 60-700 times bigger than itself dry weight of water.Micro organism cellulose is in acoustical vibration film, high intensity at present
Enter practical stage in the manufactures of products such as paper, textile fabric, food, novel wound dressing materials, artificial skin, and
There are very extensive commercial applications potentiality at many other aspects, can be used for the manufacture of functional beverage and food, because
Cellulose is the sixth-largest nutritional factors after protein, fat, sugar, microelement etc. of mankind's discovery, has increase stomach and intestine compacted
Healthcare function that is dynamic, promoting digestion, reduce cholesterol.The culture medium of traditional micro organism cellulose is that have by the way that addition is certain
Machine nitrogen source cultivates to obtain using acetobacter, and inventor is in early period the study found that stauntonvine can generate during the fermentation
Cellulose membrane, not only yield is higher, while the film generated is pure smooth, and there is presently no people to produce fibre using stauntonvine fermentation liquid
It ties up plain film and is applied to field of food.
Summary of the invention
It is an object of the invention to utilize probiotic micro-organisms by organic acid in stauntonvine, flavonoids, vitamin C, diet
The nutritive effects such as cellulose are converted into biological cellulose membrane at separating/enriching, and biological cellulose membrane is removed juice by compacting, boils and goes out
Bacterium, syrup is marinated, stripping and slicing, and allotment bottling obtains stauntonvine pulp can, makes full use of the health-care efficacy ingredient in stauntonvine, opens
A kind of existing stauntonvine flavor, sweet and sour taste, the smooth chewy of texture are issued, and it is sub- to improve human body for energy relax bowel and defecation, toxin-expelling and face nourishing
The health food of health status.
It the purpose of the present invention and solves its technical problem underlying and adopts the following technical solutions to realize: a kind of defaecation row
The stauntonvine ferment pulp can of poison, stauntonvine are fermented by microorganism secondary fermentation for biological cellulose membrane, biology fibre
It ties up plain film and removes juice by compacting, boiling sterilization, syrup is marinated, stripping and slicing, and allotment bottling obtains stauntonvine pulp can, needed for fermentation
The formulation weight number of raw material are as follows: 10-30 parts of stauntonvine fruit, 20-80 parts of water, 5-10 parts of white sugar, Compound bacterium powder 0.01-0.05
Part, 0.01-0.05 parts of compound enzyme；The Compound bacterium powder is made of saccharomycete and acetic acid bacteria according to 2-3/1;Compound enzyme is
It is made of pectase and cellulase according to 2-3/1.
A kind of production method of the stauntonvine ferment pulp can of catharsis and toxin expelling, follows these steps to prepare:
A. non-rot stauntonvine is selected, broken deseeding is cleaned, stauntonvine pulp is obtained after being beaten using beater；
B. take 10-30 parts of stauntonvine pulp, be added boiling water 20-60 parts, 5-10 parts of white sugar be uniformly mixed after be transferred to ceramic jar
In, until temperature is down to 40-50 DEG C, 0.01-0.05 parts of Compound bacterium powder are added, 0.01-0.05 parts of compound enzyme sealings will be ceramic
Altar moves on to fermentation plant, and the temperature for controlling fermentation plant is 25-30 DEG C, is sealed by fermentation 1-3 months, during which opened altar every 10 days and stir
It mixes primary；
C. it takes supernatant after double gauze the stauntonvine fermentation liquid fermented, clarification is obtained by filtration using cross-flow filtration film
Filtered fluid pours into filtered fluid in fermentation disk, and the depth of liquid is 5-8cm, covers fermentation disk using gauze, will be equipped with clarification hair
The ferment under aerobic conditions that the fermentation disk of zymotic fluid is 20-28 DEG C as temperature is film-made；
D. the fermentation disk equipped with clarified broth passes through fermentation in 5-10 days, wait resulting biological cellulose membrane of fermenting with a thickness of
When 2-3cm, the stauntonvine biological cellulose membrane is taken out；
E. stauntonvine biological cellulose membrane tiling is sandwiched in and is squeezed among two pieces of stainless steel plates to film with a thickness of 0.5-1cm,
The stauntonvine biological cellulose membrane pressed is put into boiling water after boiling 5-10 minutes, is placed in syrup and pickles 30-60 minutes；
F. by the stauntonvine biological cellulose membrane pickled by syrup according to the long 2-3cm of size, width 1-2cm, with a thickness of 1-
2cm stripping and slicing；
G. 20-30 parts of stauntonvine biological cellulose membrane block according to parts by weight, 5-20 parts of honey, pure water 50-80, food additive
Add 0.01-0.05 parts of allotments of agent to be fitted into can, can is placed in retort and sterilizes 10-20 under conditions of 121 DEG C
Minute；
H.. the fermentation stauntonvine pulp can after sterilization is kept the temperature 7 days under conditions of 37 DEG C, carries out exfactory inspection, reaches mark
It is put in storage after alignment request.
The syrup is marinated, and wherein the formulation weight number of syrup is white sugar 20-30 parts, and 20-30 parts of rock sugar, salt 5-
10 parts, 30-60 parts of pure water.Food additives described in step G include xanthan gum, pectin, potassium sorbate.
Composition effect principle:
Stauntonvine fruit is rich in more than flavones, stauntonvine triterpene, vitamin, carrotene, organic acid and more than 20 kinds of amino acid, 10 pair
The beneficial microelement of human body and superoxide dismutase (SOD) are strong with having anti-ageing, toxin-expelling and face nourishing protective effect on cancer risk
The important source material of health food and health food development.Stauntonvine is fermented by probiotic micro-organisms, it can be by its functional component
Enrichment is transformed into biological cellulose membrane, and these functional components, including flavones, stauntonvine triterpene, vitamin, carrotene, is had
Machine acid, on the one hand can change enteric microorganism environment, promote growth of probiotics, inhibit part bacterial reproduction, reach defaecation row
Effect of poison, another aspect micro organism cellulose enters human gastrointestinal tract, in human body intestinal canal water swelling without by intestinal absorption,
The volume for increasing excrement have stimulated the wriggling of stomach and intestine, improve the quantity, weight and moisture content of excrement, accelerate defecation, from physics
Angle achievees the effect that catharsis and toxin expelling.
The present invention has obvious advantages and beneficial effects compared with the existing technology.From the above technical scheme,
(1) micro organism cellulose film will be produced using probiotics fermention stauntonvine, this micro organism cellulose film is produced into tank
Head food not only has stauntonvine flavor, sweet and sour taste, the smooth chewy of texture, and energy relax bowel and defecation, toxin-expelling and face nourishing；
(2) flavones in stauntonvine, stauntonvine triterpene, vitamin, carrotene, organic acid and other functional ingredient can pass through biology
Cellulose membrane is carrier, into human gastrointestinal tract；
(3) micro organism cellulose in human body intestinal canal water swelling without increasing the volume of excrement, have stimulated by intestinal absorption
The wriggling of stomach and intestine improves the quantity, weight and moisture content of excrement, accelerates defecation, catharsis and toxin expelling significant effect.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
Below in conjunction with attached drawing and preferred embodiment, to a kind of stauntonvine ferment fruit of catharsis and toxin expelling proposed according to the present invention
Canned meat and production method specific embodiment, feature and its effect, detailed description is as follows.
Embodiment 1
1. selecting non-rot stauntonvine, broken deseeding is cleaned, stauntonvine pulp is obtained after being beaten using beater；According to weight
Amount number takes 10 parts of stauntonvine pulp, is added 80 parts of boiling water, 10 parts of white sugar be uniformly mixed after be transferred in ceramic jar, Deng Daowen
When degree is down to 40 DEG C, it is added 0.01 part of Compound bacterium powder, ceramic jar is moved on to fermentation plant, control hair by 0.01 part of compound enzyme sealing
The temperature in ferment workshop is 25 DEG C, is sealed by fermentation 3 months, and it is primary that altar stirring was during which opened every 10 days；The stauntonvine fermented is sent out
Zymotic fluid takes supernatant after double gauze, and clarified filtrate is obtained by filtration using cross-flow filtration film, and filtered fluid is poured into fermentation
In disk, the depth of liquid is 5cm, covers fermentation disk using gauze, as temperature is 20 by the fermentation disk equipped with clarified broth
DEG C ferment under aerobic conditions film；
2. the fermentation disk equipped with clarified broth passes through fermentation in 5 days, wait resulting biological cellulose membrane of fermenting with a thickness of 2cm
When, take out the stauntonvine biological cellulose membrane；Stauntonvine biological cellulose membrane tiling is sandwiched among two pieces of stainless steel plates and is squeezed
Be depressed into film with a thickness of 0.5cm, the stauntonvine biological cellulose membrane pressed is put into boiling water and is boiled after five minutes, is placed in syrup
It is 30 minutes marinated；Will by the stauntonvine biological cellulose membrane that syrup is pickled according to the long 2cm of size, width 1cm, with a thickness of
1cm stripping and slicing；
3. 5 parts of honey, pure water 75,0.01 part of allotment of food additives is packed into according to 20 parts of stauntonvine biological cellulose membrane block
In can, can is placed in retort and is sterilized 10 minutes under conditions of 121 DEG C；By the fermentation stauntonvine fruit after sterilization
Canned meat keeps the temperature 7 days under conditions of 37 DEG C, carries out exfactory inspection, is put in storage after reaching standard requirements.
The syrup is marinated, and wherein the formulation weight score of syrup is 20 parts of white sugar, 20 parts of rock sugar, 5 parts of salt, pure
55 parts of water.Food additives described in step G include xanthan gum, pectin, potassium sorbate.
Embodiment 2
1. selecting non-rot stauntonvine, broken deseeding is cleaned, stauntonvine pulp is obtained after being beaten using beater；According to weight
Amount number takes 20 parts of stauntonvine pulp, is added 72 parts of boiling water, 8 parts of white sugar be uniformly mixed after be transferred in ceramic jar, Deng Daowen
When degree is down to 45 DEG C, it is added 0.03 part of Compound bacterium powder, ceramic jar is moved on to fermentation plant, control hair by 0.03 part of compound enzyme sealing
The temperature in ferment workshop is 28 DEG C, is sealed by fermentation 2 months, and it is primary that altar stirring was during which opened every 10 days；The stauntonvine fermented is sent out
Zymotic fluid takes supernatant after double gauze, and clarified filtrate is obtained by filtration using cross-flow filtration film, and filtered fluid is poured into fermentation
In disk, the depth of liquid is 6cm, covers fermentation disk using gauze, as temperature is 24 by the fermentation disk equipped with clarified broth
DEG C ferment under aerobic conditions film；
2. the fermentation disk equipped with clarified broth passes through fermentation in 8 days, wait resulting biological cellulose membrane of fermenting with a thickness of
When 2.5cm, the stauntonvine biological cellulose membrane is taken out；Stauntonvine biological cellulose membrane tiling is sandwiched in two pieces of stainless steel plates
Between squeeze to film with a thickness of 0.8cm, the stauntonvine biological cellulose membrane pressed is put into boiling water after boiling 8 minutes, is placed in sugar
It is pickled 45 minutes in water；Will by the stauntonvine biological cellulose membrane that syrup is pickled according to the long 2.5cm of size, width 1.5cm,
With a thickness of 1.5cm stripping and slicing；
3. 25 parts of stauntonvine biological cellulose membrane block according to parts by weight, 10 parts of honey, 65 parts of pure water, food additives 0.03
Part allotment is fitted into can, and can is placed in retort and is sterilized 15 minutes under conditions of 121 DEG C；By the hair after sterilization
Ferment stauntonvine pulp can keeps the temperature 7 days under conditions of 37 DEG C, carries out exfactory inspection, is put in storage after reaching standard requirements.
The syrup is marinated, and wherein the formulation weight number of syrup is 25 parts of white sugar, 25 parts of rock sugar, 8 parts of salt, pure
42 parts of water.Food additives described in step G include xanthan gum, pectin, potassium sorbate.
Embodiment 3
1. selecting non-rot stauntonvine, broken deseeding is cleaned, stauntonvine pulp is obtained after being beaten using beater；According to weight
Amount number takes 30 parts of stauntonvine pulp, is added 60 parts of boiling water, 10 parts of white sugar be uniformly mixed after be transferred in ceramic jar, Deng Daowen
When degree is down to 50 DEG C, it is added 0.05 part of Compound bacterium powder, ceramic jar is moved on to fermentation plant, control hair by 0.05 part of compound enzyme sealing
The temperature in ferment workshop is 30 DEG C, is sealed by fermentation 1 month, and it is primary that altar stirring was during which opened every 10 days；The stauntonvine fermented is sent out
Zymotic fluid takes supernatant after double gauze, and clarified filtrate is obtained by filtration using cross-flow filtration film, and filtered fluid is poured into fermentation
In disk, the depth of liquid is 5-8cm, covers fermentation disk using gauze, is as temperature by the fermentation disk equipped with clarified broth
28 DEG C of ferment under aerobic conditions film；
2. the fermentation disk equipped with clarified broth passes through fermentation in 10 days, wait resulting biological cellulose membrane of fermenting with a thickness of
When 3cm, the stauntonvine biological cellulose membrane is taken out；Stauntonvine biological cellulose membrane tiling is sandwiched among two pieces of stainless steel plates
It squeezes to film with a thickness of 1cm, the stauntonvine biological cellulose membrane pressed is put into boiling water and is boiled after ten minutes, is placed in syrup
It is 60 minutes marinated；Will by the stauntonvine biological cellulose membrane that syrup is pickled according to the long 3cm of size, width 2cm, with a thickness of
2cm stripping and slicing；
3. 30 parts of stauntonvine biological cellulose membrane block according to parts by weight, 20 parts of honey, 50 parts of pure water, food additives 0.05
Part allotment is fitted into can, and can is placed in retort and is sterilized 20 minutes under conditions of 121 DEG C；By the hair after sterilization
Ferment stauntonvine pulp can keeps the temperature 7 days under conditions of 37 DEG C, carries out exfactory inspection, is put in storage after reaching standard requirements.
The syrup is marinated, and wherein the formulation weight number of syrup is 30 parts of white sugar, 30 parts of rock sugar, 5 parts of salt, pure
35 parts of water.Food additives described in step G include xanthan gum, pectin, potassium sorbate.
The above described is only a preferred embodiment of the present invention, not making limit in any form to inventing type
System, it is any without departing from technical solution of the present invention content, to the above embodiments according to the technical essence of the invention
What simple modification, equivalent change and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (4)
1. a kind of stauntonvine ferment pulp can of catharsis and toxin expelling, stauntonvine is fermented and is made a living by microorganism secondary fermentation
Fibres element film, biological cellulose membrane remove juice by compacting, and boiling sterilization, syrup is marinated, stripping and slicing, and allotment bottling obtains stauntonvine
Pulp can, it is characterised in that: the formulation weight number of raw material needed for fermenting for the first time are as follows: 10-30 parts of stauntonvine fruit, water 20-80
Part, 5-10 parts of white sugar, 0.01-0.05 parts of Compound bacterium powder, 0.01-0.05 parts of compound enzyme；The Compound bacterium powder is by saccharomycete
It is formed with acetic acid bacteria weight according to 2-3/1;Compound enzyme is made of pectase and cellulase weight according to 2-3/1.
2. a kind of production method of the stauntonvine ferment pulp can of catharsis and toxin expelling according to claim 1, feature exist
In: it follows these steps to prepare:
A. non-rot stauntonvine is selected, broken deseeding is cleaned, stauntonvine pulp is obtained after being beaten using beater；
B. take 10-30 parts of stauntonvine pulp, be added boiling water 20-80 parts, 5-10 parts of white sugar be uniformly mixed after be transferred to ceramic jar
In, until temperature is down to 40-50 DEG C, 0.01-0.05 parts of Compound bacterium powder are added, 0.01-0.05 parts of compound enzyme sealings will be ceramic
Altar moves on to fermentation plant, and the temperature for controlling fermentation plant is 25-30 DEG C, is sealed by fermentation 1-3 months, during which opened altar every 10 days and stir
It mixes primary；
C. it takes supernatant after double gauze the stauntonvine fermentation liquid fermented, clarification is obtained by filtration using cross-flow filtration film
Filtered fluid pours into filtered fluid in fermentation disk, and the depth of liquid is 5-8cm, covers fermentation disk using gauze, will be equipped with clarification hair
The ferment under aerobic conditions that the fermentation disk of zymotic fluid is 20-28 DEG C as temperature is film-made；
D. the fermentation disk equipped with clarified broth passes through fermentation in 5-10 days, wait resulting biological cellulose membrane of fermenting with a thickness of
When 2-3cm, the stauntonvine biological cellulose membrane is taken out；
E. stauntonvine biological cellulose membrane tiling is sandwiched in and is squeezed among two pieces of stainless steel plates to film with a thickness of 0.5-1cm,
The stauntonvine biological cellulose membrane pressed is put into boiling water after boiling 5-10 minutes, is placed in syrup and pickles 30-60 minutes；
F. by the stauntonvine biological cellulose membrane pickled by syrup according to the long 2-3cm of size, width 1-2cm, with a thickness of 1-
2cm stripping and slicing；
G. 20-30 parts of stauntonvine biological cellulose membrane block according to parts by weight, 5-20 parts of honey, pure water 50-80, food additive
Add 0.01-0.05 parts of allotments of agent to be fitted into can, can is placed in retort and sterilizes 10-20 under conditions of 121 DEG C
Minute；
H.. the fermentation stauntonvine pulp can after sterilization is kept the temperature 7 days under conditions of 37 DEG C, carries out exfactory inspection, reaches mark
It is put in storage after alignment request.
3. the fermentation stauntonvine pulp can and production method of a kind of catharsis and toxin expelling according to claim 1 or 2, feature
Be: the syrup is marinated, and wherein the formulation weight number of syrup is white sugar 20-30 parts, and 20-30 parts of rock sugar, salt 5-10
Part, 30-60 parts of pure water.
4. a kind of production method of the fermentation stauntonvine pulp can of catharsis and toxin expelling according to claim 2, feature exist
In: food additives described in step G include xanthan gum, pectin, potassium sorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811216801.6A CN109259129A (en) | 2018-10-18 | 2018-10-18 | A kind of the stauntonvine ferment pulp can and production method of catharsis and toxin expelling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811216801.6A CN109259129A (en) | 2018-10-18 | 2018-10-18 | A kind of the stauntonvine ferment pulp can and production method of catharsis and toxin expelling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259129A true CN109259129A (en) | 2019-01-25 |
Family
ID=65194257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811216801.6A Pending CN109259129A (en) | 2018-10-18 | 2018-10-18 | A kind of the stauntonvine ferment pulp can and production method of catharsis and toxin expelling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259129A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535250A (en) * | 2020-12-28 | 2021-03-23 | 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) | Biological cellulose beverage capable of relaxing bowel and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276736A (en) * | 1997-04-09 | 1998-10-20 | Okayama Pref Gov Shin Gijutsu Shinko Zaidan | Production of fermented beverage containing acetic acid bacterium cellulose |
| CN1359636A (en) * | 2001-12-18 | 2002-07-24 | 李居炎 | Aloe mushroom and its preparing process |
| CN1464047A (en) * | 2002-06-13 | 2003-12-31 | 海南大学 | A nano microbeam cellulose, method for preparing the same and use thereof |
| CN101066072A (en) * | 2007-05-31 | 2007-11-07 | 内蒙古伊利实业集团股份有限公司 | Pectin grain containing milk beverage and its production process |
| CN101703222A (en) * | 2009-09-22 | 2010-05-12 | 海南椰国热带水果食品加工有限公司 | Monascus-nata complex and preparation method thereof |
| CN101791128A (en) * | 2010-01-27 | 2010-08-04 | 海南大学 | Method for producing nata de coco by reusing coconut juice |
| CN102168056A (en) * | 2011-04-11 | 2011-08-31 | 浙江省农业科学院 | Method for producing bacterial cellulose by taking citrus pomace as raw material |
| CN106983154A (en) * | 2017-04-05 | 2017-07-28 | 天津科技大学 | A kind of preparation method of Natta/chitosan dietary fiber |
-
2018
- 2018-10-18 CN CN201811216801.6A patent/CN109259129A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276736A (en) * | 1997-04-09 | 1998-10-20 | Okayama Pref Gov Shin Gijutsu Shinko Zaidan | Production of fermented beverage containing acetic acid bacterium cellulose |
| CN1359636A (en) * | 2001-12-18 | 2002-07-24 | 李居炎 | Aloe mushroom and its preparing process |
| CN1464047A (en) * | 2002-06-13 | 2003-12-31 | 海南大学 | A nano microbeam cellulose, method for preparing the same and use thereof |
| CN101066072A (en) * | 2007-05-31 | 2007-11-07 | 内蒙古伊利实业集团股份有限公司 | Pectin grain containing milk beverage and its production process |
| CN101703222A (en) * | 2009-09-22 | 2010-05-12 | 海南椰国热带水果食品加工有限公司 | Monascus-nata complex and preparation method thereof |
| CN101791128A (en) * | 2010-01-27 | 2010-08-04 | 海南大学 | Method for producing nata de coco by reusing coconut juice |
| CN102168056A (en) * | 2011-04-11 | 2011-08-31 | 浙江省农业科学院 | Method for producing bacterial cellulose by taking citrus pomace as raw material |
| CN106983154A (en) * | 2017-04-05 | 2017-07-28 | 天津科技大学 | A kind of preparation method of Natta/chitosan dietary fiber |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535250A (en) * | 2020-12-28 | 2021-03-23 | 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) | Biological cellulose beverage capable of relaxing bowel and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106578805A (en) | Functional fruit and vegetable enzyme beverage | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN103773653A (en) | Method for brewing hawthorn-banana-honey wine | |
| CN105815641A (en) | Preparation method of comprehensive yeast liquid with anti-tumor activity and application of comprehensive yeast liquid | |
| CN106579387A (en) | Arabinose-enzyme composition and preparation method thereof | |
| CN106360420A (en) | Preparation method of fermentation vinegar egg juice | |
| CN106954775A (en) | A kind of method that utilization microorganism sterile fermentation produces olive tea vinegar drink | |
| CN103849541B (en) | Compound healthcare wine and preparation method thereof | |
| CN106720681A (en) | A kind of blueberry black tea bacterium composite beverage | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN104824622B (en) | Persimmon fruit primary pulp sauce and preparation method thereof | |
| CN106387582A (en) | Method of preparing enzymes by fermenting cereals | |
| CN107125735A (en) | A kind of matrimony vine composite enzyme and preparation method thereof | |
| CN109329922A (en) | The preparation method of golden Rosa roxburghii Tratt ferment | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN110982659A (en) | Grapefruit wine and preparation method thereof | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| CN109259129A (en) | A kind of the stauntonvine ferment pulp can and production method of catharsis and toxin expelling | |
| CN107384733A (en) | A kind of method that spontaneous fermentation prepares sugarcane vinegar | |
| CN103815470A (en) | Vinegar beverage with effects of clearing heat and removing toxicity | |
| CN1161795A (en) | Yebao-drink made from cocnut juice | |
| CN105695236A (en) | Formula and production process for health maintenance and healthcare wine | |
| CN109349344A (en) | A kind of manufacture craft of black garlic Yoghourt | |
| CN108498397A (en) | A kind of preparation method of the composite enzyme of skin care whitening | |
| CN104450408A (en) | Preparation method of mulberry wine |
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: 20190125 |
|
| RJ01 | Rejection of invention patent application after publication |