CN109907310A - A kind of red bayberry composite enzyme and preparation method thereof - Google Patents
A kind of red bayberry composite enzyme and preparation method thereof Download PDFInfo
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- CN109907310A CN109907310A CN201910215781.9A CN201910215781A CN109907310A CN 109907310 A CN109907310 A CN 109907310A CN 201910215781 A CN201910215781 A CN 201910215781A CN 109907310 A CN109907310 A CN 109907310A
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Abstract
The present invention relates to a kind of red bayberry composite enzymes and preparation method thereof.The preparation method is that: red bayberry, raspberry, blueberry are individually squeezed the juice, then three is mixed into obtain mixing Normal juice；Pectase is added into mixing Normal juice and carries out enzyme digestion reaction, obtains enzymatic hydrolysis mixed liquor；Honey and scoliid is added in enzymatic hydrolysis mixed liquor to be stirred, after active dry yeast is added, obtain pre-fermentation broth；Nectar source bacterium freeze-dried powder is added into pre-fermentation broth, and blowing air carries out aerobic fermentation, obtains aerobic fermentation liquid；Lactic acid bacteria is added into aerobic fermentation liquid, and leads to non-oxygen gas and carries out anaerobic fermentation, after filter to obtain filter residue and red bayberry composite enzyme magma；Red bayberry composite enzyme magma is subjected to ageing to get red bayberry composite enzyme.The preparation method successively carries out aerobic and anaerobic fermentation to the mixing Normal juice of red bayberry, raspberry and blueberry and handles by selecting different types of strain, and obtained red bayberry composite enzyme trophic structure multiplicity, taste is balanced comprehensively, and long-term use can also keep fit and healthy.
Description
Technical field
The invention belongs to the fields of making, and in particular to a kind of red bayberry composite enzyme and preparation method thereof.
Background technique
Red bayberry nutritive value is abundant, and the sugar content of pulp is 12~13%, and acid content is 0.5~1.1%.Rich in fiber
Element, mineral element, vitamin and a certain amount of protein, fat, pectin and 8 kinds of amino acid beneficial to human body, in fruit
Calcium, phosphorus, iron, selenium, vitamin C and anthocyanidin equal size will be higher by more than 10 times of other fruit.
And use zymotechnique can abundant decomposing organism body organic principle, be allowed to more conducively absorption of human body.
The patent of invention of Publication No. CN107343654A proposes a kind of good speed containing the red bayberry ferment more than probiotics of nutrition
At preparation method.Thus the red bayberry ferment that method obtains is more containing probiotic lactic bacteria, and preparation time is short, and time cost is low.
However, it still has following deficiency:
1) raw material is only with red bayberry, so that mouthfeel and nutrition are relatively single；
2) strain used in fermentation process also only has lactic acid bacteria, and fermentability is also relatively single；
3) fermentation method is single, and organic nutrient substance degree of decomposition is relatively limited.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of red bayberry composite enzymes and preparation method thereof.
The preparation method by selecting different types of strain, successively to the mixing Normal juice of red bayberry, raspberry and blueberry carry out it is aerobic and
Anaerobic fermentation processing, obtained red bayberry composite enzyme trophic structure multiplicity, taste is balanced comprehensively, take for a long time also can salubrity it is strong
Body.
The object of the present invention is to provide a kind of preparation methods of red bayberry composite enzyme, include the following steps:
(1) red bayberry, raspberry, blueberry are individually squeezed the juice, obtains original juice of red bayberry, raspberry Normal juice and blueberries raw juice, then by three
Person mixes to obtain mixing Normal juice；
(2) pectase is added into mixing Normal juice obtained by step (1) and carries out enzyme digestion reaction, obtain enzymatic hydrolysis mixed liquor；
(3) will honey is added in enzymatic hydrolysis mixed liquor obtained by step (2) and scoliid is stirred, after the dry ferment of activity is added
Mother obtains pre-fermentation broth；
(4) nectar source bacterium freeze-dried powder is added into step (3) resulting pre-fermentation broth, and blowing air carries out aerobic fermentation, obtains
Aerobic fermentation liquid；
(5) lactic acid bacteria is added into the resulting aerobic fermentation liquid of step (4), and leads to non-oxygen gas and carries out anaerobic fermentation,
After filter to obtain filter residue and red bayberry composite enzyme magma；
(6) the resulting red bayberry composite enzyme magma of step (5) is subjected to ageing to get red bayberry composite enzyme.
Preferably, in step (1), before the juicing, red bayberry, raspberry and blueberry successively carry out respectively it is selected, cleaning,
It drains and stoning stays pulp to handle.
Preferably, in step (1), the original juice of red bayberry, the mixed weight ratio of raspberry Normal juice and blueberries raw juice be 100:4~
5:4~5.
Preferably, in step (2), the pectase is 0.010~0.012:500 with the weight ratio for mixing Normal juice.
Preferably, in step (2), the enzymolysis temperature is 15~20 DEG C, and the enzymolysis time is 4~8h.
Preferably, in step (3), the enzymatic hydrolysis mixed liquor, honey and the weight ratio of scoliid are 108~110:10~15:4
~5；The mixing time is 24~28h；The additive amount of the active dry yeast is 20~24g/hL.
Preferably, in step (4), the weight ratio of the nectar source bacterium freeze-dried powder and pre-fermentation broth is 0.01~0.05:
10000；The pH of the aerobic fermentation is 5~8, and temperature is 20~35 DEG C, and the time is 7~15d, and speed of agitator is 220~240r/
min。
Preferably, in step (5), the weight ratio of the lactic acid bacteria and aerobic fermentation liquid is 0.01~0.03:100；It is described
Non- oxygen gas is carbon dioxide or nitrogen；The anaerobic fermentation time is 15~30d.
Preferably, in step (6), the ageing time is 450~470d.
Based on the same technical idea, the present invention also provides a kind of red bayberry composite enzymes prepared by the above method.
Wherein, step (5) resulting filter residue can also continue to using preparing red hayberry wine, the method is as follows:
Filter residue is mixed with water, white sugar according to the weight ratio of 100:100~150:20~60, then with the use of 20~22g/hL
Amount be added active dry yeast, 15~30d of mixed fermentation, after filter, abandon sediment, obtain clear liquid；By clear liquid and height delicate fragrance type
White spirit mixed is fermented 90~95 days, and the red hayberry wine of 23~38vol% can be obtained.Wherein white sugar can be substituted with honey.
The invention has the benefit that
1, the preparation method of red bayberry composite enzyme of the present invention passes through selection saccharomycete, nectar source bacterium and lactic acid bacteria three
The different types of strain of kind successively carries out aerobic and anaerobic fermentation to the mixing Normal juice of red bayberry, raspberry and blueberry and handles, finally again
Through ageing, obtained red bayberry composite enzyme trophic structure multiplicity, taste is balanced comprehensively, and long-term use can also keep fit and healthy.
2, filter residue produced during the preparation process can also be blent with height fen-flavor type white spirit and be used to prepare red hayberry wine, whole to prepare
Technique no waste mine generates, to raw material availability height.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of preparation methods of red bayberry composite enzyme, include the following steps:
(1) red bayberry, raspberry, blueberry are carried out respectively it is selected, clean, drain and stoning stays pulp to handle, after respectively
Individually juicing, obtains original juice of red bayberry, raspberry Normal juice and blueberries raw juice, then three is mixed by the weight ratio of 100:4:5, obtains mixed
Close Normal juice；
(2) pectase is added into mixing Normal juice obtained by step (1) and carries out enzyme digestion reaction 8h, the fruit under the conditions of 15 DEG C
Glue enzyme with mix Normal juice weight ratio be 0.010:500, after must digest mixed liquor；
(3) by honey is added in enzymatic hydrolysis mixed liquor obtained by step (2) and scoliid is stirred for 24 hours, the enzymatic hydrolysis mixed liquor, bee
Honey and scoliid weight ratio be 108:15:4, after by 20g/hL dosage be added active dry yeast, obtain pre-fermentation broth；
(4) nectar source bacterium freeze-dried powder, the nectar source bacterium freeze-dried powder and pre fermentation are added into step (3) resulting pre-fermentation broth
The weight ratio of liquid is 0.01:10000, and blowing air is under conditions of pH is 5, temperature is 35 DEG C, speed of agitator is 220r/min
Aerobic fermentation 15d is carried out, aerobic fermentation liquid is obtained；
(5) lactic acid bacteria, the weight of the lactic acid bacteria and aerobic fermentation liquid is added into the resulting aerobic fermentation liquid of step (4)
Than for 0.01:100, and logical carbon dioxide carries out anaerobic fermentation 15d, after filter to obtain filter residue and red bayberry composite enzyme magma；
(6) the resulting red bayberry composite enzyme magma of step (5) is subjected to ageing 450d to get red bayberry composite enzyme.
Embodiment 2
The present embodiment provides a kind of preparation methods of red bayberry composite enzyme, include the following steps:
(1) red bayberry, raspberry, blueberry are carried out respectively it is selected, clean, drain and stoning stays pulp to handle, after respectively
Individually juicing, obtains original juice of red bayberry, raspberry Normal juice and blueberries raw juice, then three is mixed by the weight ratio of 100:5:4, obtains mixed
Close Normal juice；
(2) pectase is added into mixing Normal juice obtained by step (1) and carries out enzyme digestion reaction 4h, the fruit at 20 °C
Glue enzyme with mix Normal juice weight ratio be 0.012:500, after must digest mixed liquor；
(3) by honey is added in enzymatic hydrolysis mixed liquor obtained by step (2) and scoliid is stirred 28h, the enzymatic hydrolysis mixed liquor, bee
Honey and scoliid weight ratio be 110:10:5, after by 24g/hL dosage be added active dry yeast, obtain pre-fermentation broth；
(4) nectar source bacterium freeze-dried powder, the nectar source bacterium freeze-dried powder and pre fermentation are added into step (3) resulting pre-fermentation broth
The weight ratio of liquid is 0.05:10000, and blowing air is under conditions of pH is 8, temperature is 20 DEG C, speed of agitator is 240r/min
Aerobic fermentation 7d is carried out, aerobic fermentation liquid is obtained；
(5) lactic acid bacteria, the weight of the lactic acid bacteria and aerobic fermentation liquid is added into the resulting aerobic fermentation liquid of step (4)
Than for 0.03:100, and logical nitrogen carries out anaerobic fermentation 30d, after filter to obtain filter residue and red bayberry composite enzyme magma；
(6) the resulting red bayberry composite enzyme magma of step (5) is subjected to ageing 470d to get red bayberry composite enzyme.
Embodiment 3
The present embodiment provides a kind of preparation methods of red bayberry composite enzyme, include the following steps:
(1) red bayberry, raspberry, blueberry are carried out respectively it is selected, clean, drain and stoning stays pulp to handle, after respectively
Individually juicing, obtains original juice of red bayberry, raspberry Normal juice and blueberries raw juice, then three is mixed by the weight ratio of 100:4.5:4.5,
Normal juice must be mixed；
(2) pectase is added into mixing Normal juice obtained by step (1) and carries out enzyme digestion reaction 6h, the fruit under the conditions of 18 DEG C
Glue enzyme with mix Normal juice weight ratio be 0.011:500, after must digest mixed liquor；
(3) by honey is added in enzymatic hydrolysis mixed liquor obtained by step (2) and scoliid is stirred 26h, the enzymatic hydrolysis mixed liquor, bee
Honey and scoliid weight ratio be 109:12:4.5, after by 22g/hL dosage be added active dry yeast, obtain pre-fermentation broth；
(4) nectar source bacterium freeze-dried powder, the nectar source bacterium freeze-dried powder and pre fermentation are added into step (3) resulting pre-fermentation broth
The weight ratio of liquid is 0.03:10000, and blowing air is under conditions of pH is 6, temperature is 27 DEG C, speed of agitator is 230r/min
Aerobic fermentation 11d is carried out, aerobic fermentation liquid is obtained；
(5) lactic acid bacteria, the weight of the lactic acid bacteria and aerobic fermentation liquid is added into the resulting aerobic fermentation liquid of step (4)
Than for 0.02:100, and logical nitrogen carries out anaerobic fermentation 22d, after filter to obtain filter residue and red bayberry composite enzyme magma；
(6) the resulting red bayberry composite enzyme magma of step (5) is subjected to ageing 460d to get red bayberry composite enzyme.
Comparative example 1
This comparative example provides a kind of preparation method of red bayberry composite enzyme, includes the following steps:
(1) red bayberry, raspberry, blueberry are carried out respectively it is selected, clean, drain and stoning stays pulp to handle, after respectively
Individually juicing, obtains original juice of red bayberry, raspberry Normal juice and blueberries raw juice, then three is mixed by the weight ratio of 100:4.5:4.5,
Normal juice must be mixed；
(2) pectase is added into mixing Normal juice obtained by step (1) and carries out enzyme digestion reaction 6h, the fruit under the conditions of 18 DEG C
Glue enzyme with mix Normal juice weight ratio be 0.011:500, after must digest mixed liquor；
(3) by honey is added in enzymatic hydrolysis mixed liquor obtained by step (2) and scoliid is stirred 26h, the enzymatic hydrolysis mixed liquor, bee
Honey and scoliid weight ratio be 109:12:4.5, after by 22g/hL dosage be added active dry yeast, obtain pre-fermentation broth；
(4) nectar source bacterium freeze-dried powder, the nectar source bacterium freeze-dried powder and pre fermentation are added into step (3) resulting pre-fermentation broth
The weight ratio of liquid is 0.03:10000, and blowing air is under conditions of pH is 6, temperature is 27 DEG C, speed of agitator is 230r/min
Aerobic fermentation 11d is carried out, aerobic fermentation liquid is obtained；
(5) the resulting aerobic fermentation liquid filtering of step (4) is discarded into filter residue, and it is compound to get red bayberry to carry out ageing 460d
Ferment.
The difference of this comparative example and embodiment 3 is that this comparative example is without anaerobic fermentation process, other processes and technique
Parameter is same as Example 3.
Comparative example 2
This comparative example provides a kind of preparation method of red bayberry composite enzyme, the method compared with Example 3, without good
Aerobe fermentation process, other processes and technological parameter are same as Example 3.Specific steps repeat no more.
10 professional persons are chosen, sense organ is carried out to Examples 1 to 3 and 1~2 gained red bayberry composite enzyme of comparative example and is commented
It surveys, sense organ evaluation result is averaged.Wherein table 1 is that enterprise formulates standard, and table 2 is score detail.
1 red bayberry composite enzyme sense organ evaluating standard of table
2 Examples 1 to 3 of table and the every project score of comparative example 1~2
| Evaluation project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 |
| Color | 8 | 8 | 9 | 6 | 7 |
| Smell | 9 | 8 | 10 | 7 | 6 |
| Flavour | 8 | 7 | 9 | 7 | 7 |
As a result with conclusion:
1, in Examples 1 to 3, the every score of embodiment 3 is best, and when showing that technological parameter is in median, red bayberry is multiple
It is optimal to close ferment organoleptic standard.
2, the setting of example 1 and comparative example 2 is compared on the basis of optimum embodiment 3, as the result is shown comparative example 1~2
Indices score is lower, shows aerobic fermentation and anaerobic fermentation technique is the governing factor of red bayberry composite enzyme sense organ,
Neither of the two can be dispensed.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of red bayberry composite enzyme, which comprises the steps of:
(1) red bayberry, raspberry, blueberry are individually squeezed the juice, obtains original juice of red bayberry, raspberry Normal juice and blueberries raw juice, then three is mixed
Close to obtain mixing Normal juice；
(2) pectase is added into mixing Normal juice obtained by step (1) and carries out enzyme digestion reaction, obtain enzymatic hydrolysis mixed liquor；
(3) will honey is added in enzymatic hydrolysis mixed liquor obtained by step (2) and scoliid is stirred, after active dry yeast is added, obtain
Pre-fermentation broth；
(4) nectar source bacterium freeze-dried powder is added into step (3) resulting pre-fermentation broth, and blowing air carries out aerobic fermentation, obtains aerobic
Fermentation liquid；
(5) lactic acid bacteria is added into the resulting aerobic fermentation liquid of step (4), and leads to non-oxygen gas and carries out anaerobic fermentation, finish
After filter to obtain filter residue and red bayberry composite enzyme magma；
(6) the resulting red bayberry composite enzyme magma of step (5) is subjected to ageing to get red bayberry composite enzyme.
2. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (1), the juicing
Before, red bayberry, raspberry and blueberry successively carry out respectively it is selected, clean, drain and stoning stays pulp to handle.
3. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (1), the red bayberry
The mixed weight ratio of Normal juice, raspberry Normal juice and blueberries raw juice is 100:4~5:4~5.
4. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (2), the pectin
Enzyme is 0.010~0.012:500 with the weight ratio for mixing Normal juice.
5. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (2), the enzymatic hydrolysis
Reaction temperature is 15~20 DEG C, and the enzymolysis time is 4~8h.
6. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (3), the enzymatic hydrolysis
Mixed liquor, honey and the weight ratio of scoliid are 108~110:10~15:4~5；The mixing time is 24~28h；The work
Property dry ferment additive amount be 20~24g/hL.
7. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (4), the nectar source
The weight ratio of bacterium freeze-dried powder and pre-fermentation broth is 0.01~0.05:10000；The pH of the aerobic fermentation is 5~8, temperature 20
~35 DEG C, the time is 7~15d, and speed of agitator is 220~240r/min.
8. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (5), the lactic acid
The weight ratio of bacterium and aerobic fermentation liquid is 0.01~0.03:100；The non-oxygen gas is carbon dioxide or nitrogen；It is described to detest
The aerobe fermentation time is 15~30d.
9. the preparation method of red bayberry composite enzyme according to claim 1, which is characterized in that in step (6), the ageing
Time is 450~470d.
10. the red bayberry composite enzyme that claim 1~9 either method is prepared.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111557435A (en) * | 2020-04-17 | 2020-08-21 | 绍兴文理学院元培学院 | Waxberry enzyme and preparation method thereof |
| CN112293734A (en) * | 2020-11-06 | 2021-02-02 | 威海市宇王集团海洋生物工程有限公司 | Anti-aging raspberry enzyme and preparation method thereof |
| CN112314957A (en) * | 2020-10-29 | 2021-02-05 | 湖南佰诺酒业股份有限公司 | Efficient waxberry juicing device and juicing method |
| CN114431458A (en) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | Honey fruit and vegetable enzyme stock solution and preparation method thereof |
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| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
| CN105146642A (en) * | 2015-03-23 | 2015-12-16 | 江南大学 | Method for preparing fruit and vegetable-honey-enzyme beverage by honey bacterium fermentation |
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- 2019-03-21 CN CN201910215781.9A patent/CN109907310A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146642A (en) * | 2015-03-23 | 2015-12-16 | 江南大学 | Method for preparing fruit and vegetable-honey-enzyme beverage by honey bacterium fermentation |
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557435A (en) * | 2020-04-17 | 2020-08-21 | 绍兴文理学院元培学院 | Waxberry enzyme and preparation method thereof |
| CN112314957A (en) * | 2020-10-29 | 2021-02-05 | 湖南佰诺酒业股份有限公司 | Efficient waxberry juicing device and juicing method |
| CN112293734A (en) * | 2020-11-06 | 2021-02-02 | 威海市宇王集团海洋生物工程有限公司 | Anti-aging raspberry enzyme and preparation method thereof |
| CN114431458A (en) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | Honey fruit and vegetable enzyme stock solution and preparation method thereof |
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