CN109463752A - A kind of sea-buckthorn composite enzyme and preparation method thereof - Google Patents
A kind of sea-buckthorn composite enzyme and preparation method thereof Download PDFInfo
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- CN109463752A CN109463752A CN201910005721.4A CN201910005721A CN109463752A CN 109463752 A CN109463752 A CN 109463752A CN 201910005721 A CN201910005721 A CN 201910005721A CN 109463752 A CN109463752 A CN 109463752A
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
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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 present invention relates to ferment technical field, a kind of sea-buckthorn composite enzyme and preparation method thereof is disclosed；Including raw material: seabuckthorn seeds, endothelium corneum gigeriae galli, sea-buckthorn stem powder, dry Rosa roxburghii Tratt, Fructus Hordei Germinatus, fructus hippophae, pawpaw, pineapple；By using seabuckthorn seeds koji-making, sea-buckthorn stem powder is digested, and bent and sea-buckthorn stem zymolyte obtained is fermented together, effectively raise the content of aromatic alcohol substance in final ferment, on the basis of with the fruit for promoting digestive function, it ferments using fermenting agent, the predominant number of beneficial flora in the ferment made, significantly improve the functional component for being easy to intestines and stomach digestion and absorption whole in ferment, the sea-buckthorn stem ingredient of use also has the function of the fragrance and mouthfeel of improvement sea-buckthorn, is conducive to the growth of probiotics and the improvement of function of intestinal canal.
Description
Technical field
The present invention relates to ferment technical fields, and in particular to a kind of sea-buckthorn composite enzyme and preparation method thereof.
Background technique
Ferment is the food of Japan, passes within 1994 China, enzyme (enzyme) is known as ferment by Japan, as fruit ferment claims
For " fruit enzyme ", actually refer to the product after fruit ferments.The material that ferment uses is mainly fruits and vegetables etc.
Plant, also rare some animals, the fermentation mushroom used are mainly probiotics, including aspergillus, yeast, acetobacter, bifid bar
Bacterium etc., resulting product is a kind of mixture, and including the plant for not digesting and decomposing, prebiotics bacteria and mushroom are digestion plant institute
The some active enzymes generated, such as lipase, amylase, protease and superoxide dismutase and minerals, it is a variety of
Vitamin has B family vitamin, and vitamin E, vitamin C, vitamin K, carotenoid etc., there are also caused by mushroom metabolism
Organic acid, lactic acid, propionic acid, butyric acid and a small amount of ethyl alcohol.During fermentation, due to nutrition system be it is constant, with
The growth and breeding of mushroom gradually exhaust the utilization in the source C and the source N, while the metabolin of mushroom largely generates, including various
Vitamin, enzyme, organic acid etc. have gradually formed balance, this is a stable equilibrium system, and mushroom substantially stopped growth
And breeding, metabolite also almost settles out, and forms the system of a long-term co-existence, this system is one " work "
System, mushroom is living, and enzyme is also active, other substances are also all exactly the substances beneficial to human health, this individual
System is also a coincidence in nature, and mushroom is probiotics, and various enzymes all can promote digestion of the human body to food, and other
Substance is all beneficial to the health of human body, is the work of wonderful workmanship excelling nature.Therefore there is the laudatory title of " essence of plant enzyme extraction ".
Actually also have similar food in China, as thick broad-bean sauce, fermented bean curd, steamed bun, steamed sponge cake, rice vinegar, Divine Comedy, malt,
Yeast XIAOSHI PIAN, Bifidobacterium piece, soy sauce, vinegar, Yoghourt, cheese, pickles, fermented soya bean etc..And ferment to the effect of human body exactly not
It is " enzyme ", because being inactivated quickly under the action of gastric acid after enzyme enters human body, and is also digested.Ferment is to human body
Effect is its equilibrium system first, and this equilibrium system is the suitable environment for saving mushroom survival and enzyme activity, and equilibrium system
In mushroom be all probiotics in enteron aisle, therefore after ferment enters human body alimentary canal, improve gastral environmental condition, can
So that the probiotics in alimentary canal becomes dominant microflora as early as possible, it is suppressed that the growth and breeding of pernicious bacteria can be adjusted further
Manage and cure gastral various diseases.Second is exactly vitamin contained in ferment, is all that human body itself cannot synthesize, such as
B same clan vitamin, these are not only supplemented by ferment, but also grow in enteron aisle numerous necessary to human health
The probiotics grown can also continue to generate these vitamin substances, with the health of long term maintenance body.Third is exactly
Machine acids, the improvement to intestinal environment, the improvement of digestion and absorption function are most important.Fourth is that a large amount of micro member in ferment
Element, the electrolyte balance that these elements not only maintain in ferment equilibrium system itself also improve in enteron aisle into after enteron aisle
Electrolyte balance, it is suppressed that the growth of harmful bacteria promotes the cell repair of enteron aisle itself, improves the digestion and absorption of enteron aisle
Function can further safeguard the structural system and metabolic function of enteron aisle itself.Fifth is that probiotics in ferment, due to these bacterium
All be viable bacteria, into enteron aisle after majority survive, the short time can become enteron aisle in dominant microflora, thus inhibit and
Instead of harmful bacteria, repair the intestinal cell of damage as early as possible.The sixth is that ferment fragrance, due in ferment containing a small amount of
Ethyl alcohol and a variety of Esters, so having a kind of smell of fragrance, while containing various saccharides substance and a variety of in ferment
Organic acid substance, so ferment is special sweet tasty and refreshing.As it can be seen that the main function of ferment is exactly the tune to digestion
Reason and reparation.
Sea-buckthorn (Classification system: Hippophae rhamnoides Linn.) is a kind of fallen leaves property shrub, and characteristic is resistance to
Drought, anti-blown sand, can survive, therefore be widely used in water and soil conservation on wetland with saline-alkaline.Vitamin C content in sea buckthorn fruit
Height is known as the laudatory title of the king of vitamin C.Sea-buckthorn is the general designation of plant He its fruit.Plant sea-buckthorn is Elaeangnaceae Hippophne, is
A kind of fallen leaves property shrub.The country is distributed in the ground such as North China, northwest, southwest.Sea-buckthorn is medicinal and edible plant.The root of sea-buckthorn, stem,
Leaf, flower, fruit, especially sea buckthorn fruit nutriment rich in and bioactive substance can be widely applied to food, doctor
Many fields of the national economy such as medicine, light industry, space flight, agriculture and animal husbandry fishery.Sea buckthorn fruit be used as medicine with relieving cough and reducing sputum, stomach strengthening and digestion promoting,
The effect of promoting blood circulation to remove blood stasis.Modern medicine study, sea-buckthorn can reduce cholesterol, and allevating angina pectoris breaking-out, there are also prevent and treat coronary artery
The effect of atherosclerotic heart disease.
Natural ferment most of or based on spontaneous fermentation fruits and vegetables in existing ferment, for example, invention is special
Sharp CN 03104278.3 uses a variety of vegetables and fruits and pine tree juice spontaneous fermentation, and spontaneous fermentation has fermentation, and time-consuming, and it is miscellaneous to be easy infection
Bacterium, to change ferment flavor, the defects of efficacy characteristics are unobvious.In addition current ferment or juice fermented beverage mostly use
Single culture or composite bacteria carry out single step fermentation, for example, patent of invention CN201210018493.2 is false using monascus, production Ruan
Silk yeast, a strain in lactobacillus plantarum or several strain single step fermentations prepare composite enzyme, and fermentation time is shorter, fermentation
Process is simple, and nutriment therein cannot be made completely to extract.
The ferment product occurred currently on the market is mostly fermented using single fruits and vegetables, single fruits and vegetables, nutrition at
It is point relatively simple, to unsuitable instead in the constitution adjustment of human body, for example, CN 201310405540.3 using single mulberries into
Row fermentation, the enzyme beverage in addition occurred currently on the market are mostly using two kinds of strain step fermentations or composite bacteria single step
It ferments, for example CX 201010110030.X prepares sand using monascus and yellow wine yeast mixed fermentation from seabuckthorn fruit mud
Spine ferment, fermentation time is shorter, and fermentation process is simple, and nutriment therein cannot be made completely to extract.Currently, with sand
The full fruit of spine be the sea-buckthorn composite enzyme liquid prepared using sea-buckthorn cauline leaf as raw material there is not yet.
Summary of the invention
The present invention overcomes the shortcomings of the prior art, provides a kind of compound ferment of the sea-buckthorn rich in polymerizable aromatic alcohols material
Element and preparation method thereof, the present invention is achieved through the following technical solutions.
A kind of sea-buckthorn composite enzyme, the raw material including following parts by weight: 8-12 parts of seabuckthorn seeds, 4-6 parts of endothelium corneum gigeriae galli, Fermented Soybean
8-12 parts, 8-12 parts of corn, 1-2 parts of sugar, 45-55 parts of sea-buckthorn stem powder, full potato starch 18-20 parts dry, Rosa roxburghii Tratt 12-15 parts dry, life
13-15 parts of malt, 20-25 parts of fructus hippophae, 20-22 parts of pawpaw, 20-22 parts of pineapple, 0.5-4 parts of fermenting agent.
Preferably a kind of sea-buckthorn composite enzyme further includes 20-22 parts of fig.
Preferably, the sugar is maltose.
Preferably, the fermenting agent is one of sweet wine starter powder, Bifidobacterium powder, lactic acid bacteria powder, dried yeast powder
Or any combination thereof.
The sea-buckthorn stem powder is by the sea-buckthorn branch crushed after being dried after the sea-buckthorn branch after Pruning Away Branches, or juicing, mistake
80 meshes obtain sea-buckthorn stem powder.
A kind of preparation method of sea-buckthorn composite enzyme, comprising the following steps:
A) koji-making: the seabuckthorn seeds in raw material, endothelium corneum gigeriae galli, Fermented Soybean, sugar cook after mixing, cool to room temperature, add mass percent
Song is made into the soy sauce koji essence fermented and cultured of 0.5-2%.
B) it digests: the cellulase of mass percent 0.4-0.5%, the pectase of 0.4-0.5% will be added in sea-buckthorn stem powder,
It adds water and stirs, 30-35 DEG C of heat preservation 1-1.5h obtains sea-buckthorn stem zymolyte.
The amylase of mass percent 0.2% will be added in dry full potato starch, adds water and stirs, 30-35 DEG C of heat preservation 0.5-
0.6h obtains full potato starch zymolyte.
C) prepare fermentation substrate: by dry Rosa roxburghii Tratt and Fructus Hordei Germinatus crush and with the sea-buckthorn stem zymolyte, full potato starch enzyme
Solution object, which is sufficiently mixed, steams 1-1.2h, obtains sea-buckthorn stem mixing clinker.
D) primary fermentation: the Cheng Qu and sea-buckthorn stem mixing clinker are sufficiently stirred, 30-32 DEG C fermentation 14-16 days；Later
35-40 DEG C fermentation 14-16 days, obtain sea-buckthorn stem fermentation liquid.
E) it ferments: by the mixed liquor mixing of sea-buckthorn stem fermentation liquid and fructus hippophae, pawpaw, pineapple, fermenting agent, 30- is added
45 DEG C ferment 1-3 days, filter after fermentation, respectively obtain liquid ferment and solid ferment.
Preferably, in the yeast making process, fermented and cultured is to cultivate at 30 DEG C for 24 hours, 35 DEG C of culture 72h after stirring.
Preferably, in the fermentation process, sweet wine starter powder is added and 30-35 DEG C of Bifidobacterium powder keeps the temperature 3 days, or is added
Lactic acid bacteria powder and Bifidobacterium powder, 40-45 DEG C keeps the temperature 2 days, or dried yeast powder and Bifidobacterium powder is added, 30-35 DEG C of heat preservation 1
It.
The present invention, first first feature are sent out using seabuckthorn seeds, endothelium corneum gigeriae galli, Fermented Soybean, corn and maltose and tradition
Soy sauce koji essence mixed culture used in ferment food, resulting Cheng Qu not only has special fragrance, but also mould vigor is higher.
Second feature is that the sea-buckthorn stem powder and full mealy potato that will directly act on enzymatic hydrolysis at song carry out primary fermentation, makes sand
Polymerizable aromatic alcohols material in spine stem releases as far as possible, obtains a kind of new nutrient and completely new flavor, more has
Conducive to the growth of probiotics and the improvement of function of intestinal canal.
Third feature of the present invention is to add sea buckthorn juice, fresh pawpaw, fresh spinach in the product and living flora of primary fermentation
Trailing plants and fresh fig, not only make mixture increase mouthfeel in this way, at the same also for joined in substrate papain, bromelain,
A variety of enzymes such as cradin and amylit play the further decomposition to Multiple components, are the life of probiotics
Long and breeding provides nutrition, also plays and helps enteron aisle digestion, eliminates having indigestion, ease constipation, protection gastric mucosa and the function for treating stomach trouble
Effect.
Finally, primary fermentation object is fermented using fermenting agent, the quantity of beneficial flora is dominant in the ferment made
Gesture makes the functional component for being easy to intestines and stomach digestion and absorption whole in ferment on the basis of with the fruit for promoting digestive function
It significantly improves, entire zymotechnique uses koji-making → enzymatic hydrolysis → primary fermentation → fermentation, and has used sea-buckthorn stem powder, makes sea-buckthorn
In increase polymerizable aromatic alcohols material, so as to improve the fragrance and mouthfeel of sea-buckthorn, be also beneficial to the growth of probiotics
With the improvement of function of intestinal canal.
The present invention is generated compared with the existing technology to be had the beneficial effect that.
The present invention is fermented together by using seabuckthorn seeds koji-making, and by bent and sea-buckthorn stem zymolyte obtained, is effectively mentioned
The content of aromatic alcohol substance in high final ferment, on the basis of with the fruit for promoting digestive function, using zymophyte
Agent fermentation, the predominant number of beneficial flora in the ferment made make whole in ferment to be easy to intestines and stomach digestion and absorption
Functional component significantly improves, and the sea-buckthorn stem ingredient of use also has the function of improving the fragrance and mouthfeel of sea-buckthorn, is conducive to
The growth of probiotics and the improvement of function of intestinal canal.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, in conjunction with reality
Example is applied, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to explain this
Invention, is not intended to limit the present invention.Below with reference to the embodiment technical solution that the present invention will be described in detail, but protection scope not by
This limitation.
Embodiment 1
A kind of sea-buckthorn composite enzyme, including following raw material: seabuckthorn seeds 80g, endothelium corneum gigeriae galli 60g, Fermented Soybean 80g, corn 120g, malt
Sugared 10g, sea-buckthorn stem powder 550g, dry full potato starch 180g, dry Rosa roxburghii Tratt 150g, Fructus Hordei Germinatus 130g, fructus hippophae 250g, pawpaw 200g,
Pineapple 200g, fig 200g, sweet wine starter powder 32g, Bifidobacterium powder 6g.
Sea-buckthorn composite enzyme the preparation method comprises the following steps:
1) koji-making: by seabuckthorn seeds, endothelium corneum gigeriae galli, Fermented Soybean, corn, maltose is mixed, and crushes, and is crossed 10 meshes, is put into stainless steel disc
In, add water just to flood material, impregnates for 24 hours, be steamed in pot 30min, and it is cool to room temperature, add soy sauce koji essence 5g, is sufficiently stirred, 30
For 24 hours, 35 DEG C of culture 72h after stirring stir 3 times in incubation, when the loose softness of material feel, there is distinctive fragrance for DEG C culture
When, both obtained into song.
2) it digests: cellulase 2g, pectase 2g will be added in sea-buckthorn stem powder, 30 DEG C of water is added and has just flooded material i.e.
Can, stirring, 30 DEG C of heat preservation 1h obtain sea-buckthorn stem zymolyte.
Amylase 1g will be added in full potato starch, 30 DEG C of water is added and just floods material, stirring keeps the temperature 30 min,
Obtain full potato starch zymolyte.
By wild dry Rosa roxburghii Tratt, dry Fructus Hordei Germinatus is crushed, and is crossed 80 meshes, is mixed to obtain Rosa roxburghii Tratt malt mixed powder.
By sea-buckthorn stem zymolyte, full potato starch zymolyte, Rosa roxburghii Tratt malt mixed powder, mixing, hand pinch can the group of being formed, Bu Yaotai
It is dilute, it shakeouts, be steamed in pot 1h, and it is cool to room temperature, obtain sea-buckthorn stem mixing clinker.
3) primary fermentation: will be sufficiently stirred, 30 DEG C of fermentation 15d at bent and sea-buckthorn stem mixing clinker, stir 2-3 in fermentation process
It is secondary；35 DEG C ferment 15 days, stir 2-3 times in fermentation process, obtain sea-buckthorn stem fermentation liquid.
4) post-fermentation: by fresh sea buckthorn juice, fresh pawpaw, fresh pineapple, fresh fig, mashing obtains sea-buckthorn pawpaw pineapple without flower
Fruit mixed liquor.
It by sea-buckthorn stem fermentation liquid and sea-buckthorn pawpaw pineapple fig mixed liquor, is stirred, adds 20 times of water, be added
Sweet wine starter powder 32g, Bifidobacterium powder 6g, is sufficiently stirred, and 30 DEG C keep the temperature 3 days.Sock filtration is used after fermentation, can obtain liquid
Ferment and solid ferment.Liquid ferment is directly bottled sealing, 4 DEG C of storages, and the shelf-life 30 days.Obtained solid part after filtering, ice
Lyophilizer is dry, 4 DEG C of storages, and the shelf-life 6 months.
Embodiment 2
A kind of sea-buckthorn composite enzyme, including following raw material: seabuckthorn seeds 120g, endothelium corneum gigeriae galli 40g, Fermented Soybean 120g, corn 80g, wheat
Bud sugar 20g, sea-buckthorn stem powder 450g, dry full potato starch 200g, dry Rosa roxburghii Tratt 120g, Fructus Hordei Germinatus 150g, fructus hippophae 220g, pawpaw
220g, pineapple 220g, fig 220g, lactic acid bacteria powder 10g, Bifidobacterium powder 6g.
Sea-buckthorn composite enzyme the preparation method comprises the following steps:
1) koji-making: by seabuckthorn seeds, endothelium corneum gigeriae galli, Fermented Soybean, corn, maltose is mixed, and crushes, and is crossed 10 meshes, is put into stainless steel disc
In, add water just to flood material, impregnates for 24 hours, be steamed in pot 30min, and it is cool to room temperature, add soy sauce koji essence 5g, is sufficiently stirred, 30
For 24 hours, 35 DEG C of culture 72h after stirring stir 3 times in incubation, when the loose softness of material feel, there is distinctive fragrance for DEG C culture
When, both obtained into song.
2) it digests: cellulase 2g, pectase 2g will be added in sea-buckthorn stem powder, 30 DEG C of water is added and has just flooded material i.e.
Can, stirring, 35 DEG C of heat preservation 1.5h obtain sea-buckthorn stem zymolyte.
Amylase 1g will be added in full potato starch, 35 DEG C of water is added and just floods material, stirring keeps the temperature 40min,
Obtain full potato starch zymolyte.
By wild dry Rosa roxburghii Tratt, dry Fructus Hordei Germinatus is crushed, and is crossed 80 meshes, is mixed to obtain Rosa roxburghii Tratt malt mixed powder.
By sea-buckthorn stem zymolyte, full potato starch zymolyte, Rosa roxburghii Tratt malt mixed powder, mixing, hand pinch can the group of being formed, Bu Yaotai
It is dilute, it shakeouts, be steamed in pot 1h, and it is cool to room temperature, obtain sea-buckthorn stem mixing clinker.
3) primary fermentation: will be sufficiently stirred, 32 DEG C of fermentation 14d at bent and sea-buckthorn stem mixing clinker, stir 2-3 in fermentation process
It is secondary；30 DEG C ferment 15 days, stir 2-3 times in fermentation process, obtain sea-buckthorn stem fermentation liquid.
4) post-fermentation: by fresh sea buckthorn juice, fresh pawpaw, fresh pineapple, fresh fig, mashing obtains sea-buckthorn pawpaw pineapple without flower
Fruit mixed liquor.
It by sea-buckthorn stem fermentation liquid and sea-buckthorn pawpaw pineapple fig mixed liquor, is stirred, adds 20 times of water, be added
Lactic acid bacteria powder 10g, Bifidobacterium powder 6g, is sufficiently stirred, and 40 DEG C keep the temperature 2 days.Sock filtration is used after fermentation, can obtain liquid
Ferment and solid ferment.Liquid ferment is directly bottled sealing, 4 DEG C of storages, and the shelf-life 30 days.Obtained solid part after filtering, ice
Lyophilizer is dry, 4 DEG C of storages, and the shelf-life 6 months.
Embodiment 3
A kind of sea-buckthorn composite enzyme, including following raw material: seabuckthorn seeds 100g, endothelium corneum gigeriae galli 50g, Fermented Soybean 100g, corn 100g, wheat
Bud sugar 10g, sea-buckthorn stem powder 500g, dry full potato starch 200g, dry Rosa roxburghii Tratt 150g, Fructus Hordei Germinatus 150g, fructus hippophae 200g, pawpaw
200g, pineapple 200g, fig 200g, dried yeast powder 46g, Bifidobacterium powder 6g.
Sea-buckthorn composite enzyme the preparation method comprises the following steps:
1) koji-making: by seabuckthorn seeds, endothelium corneum gigeriae galli, Fermented Soybean, corn, maltose is mixed, and crushes, and is crossed 10 meshes, is put into stainless steel disc
In, add water just to flood material, impregnates for 24 hours, be steamed in pot 30min, and it is cool to room temperature, add soy sauce koji essence 5g, is sufficiently stirred, 30
For 24 hours, 35 DEG C of culture 72h after stirring stir 3 times in incubation, when the loose softness of material feel, there is distinctive fragrance for DEG C culture
When, both obtained into song.
2) it digests: cellulase 2g, pectase 2g will be added in sea-buckthorn stem powder, 30 DEG C of water is added and has just flooded material i.e.
Can, stirring, 30 DEG C of heat preservation 1h obtain sea-buckthorn stem zymolyte.
Amylase 1g will be added in full potato starch, 30 DEG C of water is added and just floods material, stirring keeps the temperature 30 min,
Obtain full potato starch zymolyte.
By wild dry Rosa roxburghii Tratt, dry Fructus Hordei Germinatus is crushed, and is crossed 80 meshes, is mixed to obtain Rosa roxburghii Tratt malt mixed powder.
By sea-buckthorn stem zymolyte, full potato starch zymolyte, Rosa roxburghii Tratt malt mixed powder, mixing, hand pinch can the group of being formed, Bu Yaotai
It is dilute, it shakeouts, be steamed in pot 1h, and it is cool to room temperature, obtain sea-buckthorn stem mixing clinker.
3) primary fermentation: will be sufficiently stirred, 30 DEG C of fermentation 16d at bent and sea-buckthorn stem mixing clinker, stir 2-3 in fermentation process
It is secondary；35 DEG C ferment 14 days, stir 2-3 times in fermentation process, obtain sea-buckthorn stem fermentation liquid.
4) post-fermentation: by fresh sea buckthorn juice, fresh pawpaw, fresh pineapple, fresh fig, mashing obtains sea-buckthorn pawpaw pineapple without flower
Fruit mixed liquor.
It by sea-buckthorn stem fermentation liquid and sea-buckthorn pawpaw pineapple fig mixed liquor, is stirred, adds 20 times of water, be added
Dried yeast powder 46g, Bifidobacterium powder 6g, is sufficiently stirred, and 35 DEG C keep the temperature 1 day.Sock filtration is used after fermentation, can obtain liquid
Ferment and solid ferment.Liquid ferment is directly bottled sealing, 4 DEG C of storages, and the shelf-life 30 days.Obtained solid part after filtering, ice
Lyophilizer is dry, 4 DEG C of storages, and the shelf-life 6 months.
Embodiment 4
It by sea-buckthorn stem fermentation liquid and sea-buckthorn pawpaw pineapple fig mixed liquor, is stirred, adds 20 times of water, sweet wine is added
Starter powder 32g, Yoghourt fermentation bacterium powder 10g, dried yeast powder 46g, Bifidobacterium powder 6g, 35 DEG C --- 38 DEG C keep the temperature 2 days.Fermentation ends
Sock filtration is used afterwards, can obtain liquid ferment and solid ferment.Filtered liquid is directly bottled sealing, obtains liquid ferment, and 4 DEG C
Storage, the shelf-life 30 days.Obtained solid part after filtering freezes dried machine drying, obtains solid ferment, 4 DEG C of storages, shelf-life 6
A month.
Embodiment 5
The detection of microorganism, organic acid and enzyme activity is carried out to liquid ferment obtained by embodiment 1, it is resulting to the results are shown in Table 1-
Shown in 3.
1 sea-buckthorn microorganism detection result of table
| Saccharomycete | Lactic acid bacteria | Acetic acid bacteria | Bifidobacterium | |
| Bacterium number CFUm L-1 | 6.0~6. 2×104 | 7.1~7. 5×106 | 5.7~6.8×107 | 4.4~5.1×104 |
The content of organic acid in 2 sea-buckthorn of table
| Tartaric acid | Malic acid | Lactic acid | Acetic acid | Citric acid | Succinic acid | Oxalic acid | |
| mg·m L- 1 | 2.130 | 0.953 | 2.470 | 2.314 | 0.692 | 0.865 | 0.120 |
3 sea-buckthorn effect enzyme activity of table
| Protease | Lipase | Amylase | Superoxide dismutase (SOD) | |
| Enzyme activity | 293.04 U/g | 2.1U/g | 548.36 U/g | 131.95 U/g |
The above content is combine specific preferred embodiment to the further description of the invention done, and it cannot be said that this hair
Bright specific embodiment is only limitted to this, for those of ordinary skill in the art to which the present invention belongs, is not departing from this
Under the premise of invention, several simple deduction or replace can also be made, all shall be regarded as belonging to the power of the invention by being submitted
Sharp claim determines scope of patent protection.
Claims (7)
1. a kind of sea-buckthorn composite enzyme, which is characterized in that the raw material including following parts by weight: 8-12 parts of seabuckthorn seeds, endothelium corneum gigeriae galli 4-6
Part, 8-12 parts of Fermented Soybean, 8-12 parts of corn, 1-2 parts of sugar, 45-55 parts of sea-buckthorn stem powder, full potato starch 18-20 parts dry, dry Rosa roxburghii Tratt
12-15 parts, 13-15 parts of Fructus Hordei Germinatus, 20-25 parts of fructus hippophae, 20-22 parts of pawpaw, 20-22 parts of pineapple, 0.5-4 parts of fermenting agent.
2. a kind of sea-buckthorn composite enzyme according to claim 1, which is characterized in that further include 20-22 parts of fig.
3. a kind of sea-buckthorn composite enzyme according to claim 1, which is characterized in that the sugar is maltose.
4. a kind of sea-buckthorn composite enzyme according to claim 1 or 2, which is characterized in that the fermenting agent is sweet wine
One of starter powder, Bifidobacterium powder, lactic acid bacteria powder, dried yeast powder or any combination thereof.
5. a kind of preparation method of sea-buckthorn composite enzyme as described in claim 1, which comprises the following steps:
A) koji-making: the seabuckthorn seeds in raw material, endothelium corneum gigeriae galli, Fermented Soybean, sugar cook after mixing, cool to room temperature, add mass percent
Song is made into the soy sauce koji essence fermented and cultured of 0.5-2%；
B) it digests: the cellulase of mass percent 0.4-0.5%, the pectase of 0.4-0.5% will be added in sea-buckthorn stem powder, add water
Stirring, 30-35 DEG C of heat preservation 1-1.5h obtain sea-buckthorn stem zymolyte；
The amylase of mass percent 0.2% will be added in dry full potato starch, adds water and stirs, 30-35 DEG C of heat preservation 0.5-0.6h is obtained
Full potato starch zymolyte；
C) prepare fermentation substrate: by dry Rosa roxburghii Tratt and Fructus Hordei Germinatus crush and with the sea-buckthorn stem zymolyte, full potato starch zymolyte
It is sufficiently mixed and steams 1-1.2h, obtain sea-buckthorn stem mixing clinker；
D) primary fermentation: the Cheng Qu and sea-buckthorn stem mixing clinker are sufficiently stirred, 30-32 DEG C fermentation 14-16 days；Exist later
35-40 DEG C fermentation 14-16 days, obtain sea-buckthorn stem fermentation liquid；
E) it ferments: the mixed liquor of sea-buckthorn stem fermentation liquid and fructus hippophae, pawpaw, pineapple is mixed, be added fermenting agent, 30-45 DEG C
Fermentation 1-3 days, filters after fermentation, respectively obtains liquid ferment and solid ferment.
6. a kind of preparation method of sea-buckthorn composite enzyme according to claim 5, which is characterized in that the yeast making process
In, fermented and cultured is to cultivate at 30 DEG C for 24 hours, 35 DEG C of culture 72h after stirring.
7. a kind of preparation method of sea-buckthorn composite enzyme according to claim 5, which is characterized in that the fermentation process
In, sweet wine starter powder is added and 30-35 DEG C of Bifidobacterium powder keeps the temperature 3 days, or lactic acid bacteria powder and Bifidobacterium powder is added, 40-45 DEG C
Heat preservation 2 days, or dried yeast powder and Bifidobacterium powder is added, 30-35 DEG C keeps the temperature 1 day.
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Cited By (2)
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| CN110819568A (en) * | 2019-11-21 | 2020-02-21 | 山西金科海生物制品有限公司 | Sea-buckthorn nodule endophyte culture medium and preparation and isolated culture method thereof |
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