CN110037271A - A kind of preparation method for the pollen pini that ferments - Google Patents
A kind of preparation method for the pollen pini that ferments Download PDFInfo
- Publication number
- CN110037271A CN110037271A CN201910336282.5A CN201910336282A CN110037271A CN 110037271 A CN110037271 A CN 110037271A CN 201910336282 A CN201910336282 A CN 201910336282A CN 110037271 A CN110037271 A CN 110037271A
- Authority
- CN
- China
- Prior art keywords
- pollen pini
- temperature
- fermentation
- sections
- section
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 152
- 230000004151 fermentation Effects 0.000 claims abstract description 152
- 238000010257 thawing Methods 0.000 claims abstract description 108
- 229930003944 flavone Natural products 0.000 abstract description 24
- 150000002213 flavones Chemical class 0.000 abstract description 24
- 235000011949 flavones Nutrition 0.000 abstract description 24
- 150000004676 glycans Chemical class 0.000 abstract description 23
- 229920001282 polysaccharide Polymers 0.000 abstract description 23
- 239000005017 polysaccharide Substances 0.000 abstract description 23
- 238000000034 method Methods 0.000 abstract description 9
- 241000018650 Pinus massoniana Species 0.000 abstract description 5
- 235000011609 Pinus massoniana Nutrition 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000003834 intracellular effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 description 19
- 235000013569 fruit product Nutrition 0.000 description 17
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 229920000832 Cutin Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000007263 Pinus koraiensis Species 0.000 description 1
- 235000011615 Pinus koraiensis Nutrition 0.000 description 1
- 235000005456 Pinus sylvestris var mongolica Nutrition 0.000 description 1
- 241000114025 Pinus sylvestris var. mongolica Species 0.000 description 1
- 235000011610 Pinus tabuliformis Nutrition 0.000 description 1
- 229930191515 Pollenin Natural products 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- -1 sporopollenin Polymers 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of preparation methods of pollen pini that ferments, and belong to pollen pini processing technique field.Pollen pini is placed under the conditions of temperature A and carries out one section of 8~16h of low temperature freeze thawing treatment by the present invention, it is subsequently placed in and thaws under room temperature, the pollen pini of defrosting is placed under the conditions of temperature B again and carries out two sections of low temperature 8~16h of freeze thawing treatment, taking out postposition, defrosting obtains the pollen pini of freeze thawing completely at room temperature；The pollen pini of freeze thawing is placed in fermenting case and carries out one section of fermentation, then carries out two sections of fermentations again；The pollen pini that two sections ferment be vacuum-packed up to fermentation pollen pini.The present invention, which changes destruction preserved egg eucaryotic cell structure by high temperature, releases intracellular matter completely, and carries out the increase that fermentation promotes flavones and active polysaccharide content in its nutriment to these broken masson pine pollens, promotes the health-care effect of pollen pini.
Description
Technical field
The present invention relates to a kind of preparation methods of pollen pini that ferments, and belong to konjaku planting technology field.
Background technique
Pollen pini also known as preserved egg, pine are yellow, refer to the pine genus plants stamen such as masson pine, Chinese pine, Korean pine, Huashan pine and pinus sylvestris var. mongolica
Generated dry pollen.Inhereditary material of the pollen pini as life, not only protein rich in, microelement, flavones
And the nutritional ingredients such as essential fatty acid and bioactive substance, and match rationally, there is the title of " miniature nutrition library ".Preserved egg powder
Diameter it is the smallest only 1 μm, generally between 40-5 μm.Structure is divided into air bag, outer wall, inner wall, plasm.Pollen wall is exceptionally
Wall with two layers of inner wall, be mainly made of dense matters such as pectin, cellulose, sporopollenin, cutin and pollenins, this layer of pollen is hard
Wall is not easy by pipe intestinal digesting, it is necessary to which carrying out special broken wall treatment can just be such that nutritional ingredient largely releases, and be disappeared by human body
Change and absorbs.Wall-breaking method used at present is first is that High-speed gas impacting method, but this method has only been crushed the air bag of pollen pini two sides, right
The dissolution of pollen pini content does not have substantive raising；Second is that enzymatic isolation method, i.e., be added cellulase, pectase in pollen pini
Etc. decomposing plant tissue, nutriment is released, but the method higher cost and process conditions it is complicated.In addition, after broken wall
In the pollen pini nutriment released, the substance beneficial to human health such as flavones, active polysaccharide equal size is lower.
Summary of the invention
For pollen pini it is edible present on technical problem, provide a kind of changed with high temperature and destroy pollen pini burl
After structure releases its internal nutriment completely, then the method for carrying out temperature-variable fermentation preparation fermentation pollen pini, i.e. fermentation are loose
The preparation method of pollen, the present invention, which changes destruction preserved egg eucaryotic cell structure by high temperature, releases intracellular matter completely
Come, and the increase that fermentation promotes flavones and active polysaccharide content in its nutriment is carried out to these broken masson pine pollens, promotes pine
The health-care effect of pollen.
A kind of preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature 8~16h of freeze thawing treatment, be subsequently placed in room temperature condition
Lower defrosting, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature 8~16h of freeze thawing treatment, taking-up is placed on room
Lower thaw completely of temperature obtains the pollen pini of freeze thawing；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini.
Temperature A is 25 DEG C of 18~﹣ of ﹣ in the step (1).
Temperature B is 25 DEG C of 18~﹣ of ﹣ in the step (1).
The temperature of (2) one sections of step fermentations is 80~85 DEG C, and the time of one section of fermentation is 4.5~5.5d.
The temperature of (2) two sections of step fermentations is 70~75 DEG C, and the time of one section of fermentation is 8~12d.
Beneficial effects of the present invention:
(1) present invention, which changes destruction preserved egg eucaryotic cell structure by high temperature, releases intracellular matter completely, and
The increase that fermentation promotes flavones and active polysaccharide content in its nutriment is carried out to these broken masson pine pollens；
(2) the method for the present invention makes pollen pini broken wall and nutritional ingredient convert primary completion, promotes the health-care effect of pollen pini；
(3) present invention fermentation pollen pini product is in dark brown, slightly sweet, and fermentation pollen pini flavones content is respectively
16.9mg/g~21.2mg/g, active polysaccharide content are 45.2g~53.7g/100g；
(4) moisture content≤10% of present invention fermentation pollen pini.
Specific embodiment
Invention is further described in detail With reference to embodiment, but protection scope of the present invention and unlimited
In the content.
A kind of embodiment 1: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 8h, be subsequently placed in and solve under room temperature
Freeze, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 8h, it is complete at room temperature to take out postposition
Defrosting obtains the pollen pini of freeze thawing；Wherein temperature A is 20 DEG C of ﹣, and temperature B is 20 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 85 DEG C, and the time of one section of fermentation is 5d；Two sections fermentation temperature be 75 DEG C, one section fermentation when
Between be 10d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment pollen pini product that ferments is in dark brown, and slightly sweet, flavones content 21.2mg/g, active polysaccharide content is
45.2g/100g。
A kind of embodiment 2: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 16h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 16h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 20 DEG C of ﹣, and temperature B is 20 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 85 DEG C, and the time of one section of fermentation is 4.5d；Two sections fermentation temperature be 70 DEG C, one section fermentation
Time is 12d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 16.9mg/g, active polysaccharide content
For 53.7g/100g.
A kind of embodiment 3: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 14h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 10h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 18 DEG C of ﹣, and temperature B is 21 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 81 DEG C, and the time of one section of fermentation is 4.6d；Two sections fermentation temperature be 72 DEG C, one section fermentation
Time is 9d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 19.1mg/g, active polysaccharide content
For 53.4g/100g.
A kind of embodiment 4: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 14h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 12h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 25 DEG C of ﹣, and temperature B is 18 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 82 DEG C, and the time of one section of fermentation is 5.2d；Two sections fermentation temperature be 70 DEG C, one section fermentation
Time is 10.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 19.6mg/g, active polysaccharide content
For 52.9g/100g.
A kind of embodiment 5: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 8h, be subsequently placed in and solve under room temperature
Freeze, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 14h, it is complete at room temperature to take out postposition
Complete solution freezes to obtain the pollen pini of freeze thawing；Wherein temperature A is 25 DEG C of ﹣, and temperature B is 20 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 80 DEG C, and the time of one section of fermentation is 5.5d；Two sections fermentation temperature be 71 DEG C, one section fermentation
Time is 11.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 17.3mg/g, active polysaccharide content
For 49.5g/100g.
A kind of embodiment 6: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 10h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 12h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 20 DEG C of ﹣, and temperature B is 19 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 80 DEG C, and the time of one section of fermentation is 4.6d；Two sections fermentation temperature be 70 DEG C, one section fermentation
Time is 9.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 20.5mg/g, active polysaccharide content
For 46.2g/100g.
A kind of embodiment 7: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 9h, be subsequently placed in and solve under room temperature
Freeze, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 13h, it is complete at room temperature to take out postposition
Complete solution freezes to obtain the pollen pini of freeze thawing；Wherein temperature A is 21 DEG C of ﹣, and temperature B is 23 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 81 DEG C, and the time of one section of fermentation is 4.8d；Two sections fermentation temperature be 70 DEG C, one section fermentation
Time is 10d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 17.8mg/g, active polysaccharide content
For 51.1g/100g.
A kind of embodiment 8: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 11h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 11h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 22 DEG C of ﹣, and temperature B is 20 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 82 DEG C, and the time of one section of fermentation is 4.7d；Two sections fermentation temperature be 70 DEG C, one section fermentation
Time is 9.8d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 18.6mg/g, active polysaccharide content
For 48.0g/100g.
A kind of embodiment 9: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 12h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 14h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 23 DEG C of ﹣, and temperature B is 18 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 83 DEG C, and the time of one section of fermentation is 5.1d；Two sections fermentation temperature be 72 DEG C, one section fermentation
Time is 9.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 20.8mg/g, active polysaccharide content
For 47.1g/100g.
A kind of embodiment 10: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 14h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 15h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 24 DEG C of ﹣, and temperature B is 21 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 84 DEG C, and the time of one section of fermentation is 5.3d；Two sections fermentation temperature be 74 DEG C, one section fermentation
Time is 10.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 17.7mg/g, active polysaccharide content
For 52.2g/100g.
A kind of embodiment 11: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 13h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 8h, it is complete at room temperature to take out postposition
Complete solution freezes to obtain the pollen pini of freeze thawing；Wherein temperature A is 25 DEG C of ﹣, and temperature B is 20 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 85 DEG C, and the time of one section of fermentation is 5.2d；Two sections fermentation temperature be 75 DEG C, one section fermentation
Time is 12.0d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 19.9mg/g, active polysaccharide content
For 48.4g/100g.
A kind of embodiment 12: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 15h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 12h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 19 DEG C of ﹣, and temperature B is 25 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 80 DEG C, and the time of one section of fermentation is 5.0d；Two sections fermentation temperature be 71 DEG C, one section fermentation
Time is 11.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 18.1mg/g, active polysaccharide content
For 53.1g/100g.
A kind of embodiment 13: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 16h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 10h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 20 DEG C of ﹣, and temperature B is 23 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 82 DEG C, and the time of one section of fermentation is 5.5d；Two sections fermentation temperature be 72 DEG C, one section fermentation
Time is 10.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 20.0mg/g, active polysaccharide content
For 45.9g/100g.
A kind of embodiment 14: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 10h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 15h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 20 DEG C of ﹣, and temperature B is 22 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 84 DEG C, and the time of one section of fermentation is 5.1d；Two sections fermentation temperature be 73 DEG C, one section fermentation
Time is 10d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 18.4mg/g, active polysaccharide content
For 52.8g/100g.
A kind of embodiment 15: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 12h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 11h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 25 DEG C of ﹣, and temperature B is 19 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 80 DEG C, and the time of one section of fermentation is 5.3d；Two sections fermentation temperature be 72 DEG C, one section fermentation
Time is 10.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 21.1mg/g, active polysaccharide content
For 46.8g/100g.
A kind of embodiment 16: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 14h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 8h, it is complete at room temperature to take out postposition
Complete solution freezes to obtain the pollen pini of freeze thawing；Wherein temperature A is 18 DEG C of ﹣, and temperature B is 25 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 83 DEG C, and the time of one section of fermentation is 4.9d；Two sections fermentation temperature be 75 DEG C, one section fermentation
Time is 10d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 18.1mg/g, active polysaccharide content
For 51.2g/100g.
A kind of embodiment 17: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 8h, be subsequently placed in and solve under room temperature
Freeze, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 16h, it is complete at room temperature to take out postposition
Complete solution freezes to obtain the pollen pini of freeze thawing；Wherein temperature A is 19 DEG C of ﹣, and temperature B is 23 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 81 DEG C, and the time of one section of fermentation is 5.2d；Two sections fermentation temperature be 75 DEG C, one section fermentation
Time is 10d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 18.3mg/g, active polysaccharide content
For 50.9g/100g.
A kind of embodiment 18: preparation method for the pollen pini that ferments, the specific steps are as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature freeze thawing treatment 16h, be subsequently placed under room temperature
It thaws, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature freeze thawing treatment 12h, take out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；Wherein temperature A is 23 DEG C of ﹣, and temperature B is 20 DEG C of ﹣；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
Wherein the temperature of one section of fermentation is 80 DEG C, and the time of one section of fermentation is 5.4d；Two sections fermentation temperature be 75 DEG C, one section fermentation
Time is 10.5d；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini；
The present embodiment ferments pollen pini fruit product in dark brown, slightly sweet, flavones content 20.8mg/g, active polysaccharide content
For 46.6g/100g.
Claims (5)
1. a kind of preparation method for the pollen pini that ferments, which is characterized in that specific step is as follows:
(1) pollen pini is placed under the conditions of temperature A and carries out one section of low temperature 8~16h of freeze thawing treatment, be subsequently placed in and solve under room temperature
Freeze, then the pollen pini of defrosting is placed under the conditions of temperature B and carries out two sections of low temperature 8~16h of freeze thawing treatment, takes out postposition at room temperature
It thaws completely and obtains the pollen pini of freeze thawing；
(2) pollen pini of step (1) freeze thawing is placed in fermenting case and carries out one section of fermentation, then carry out two sections of fermentations again；
(3) pollen pini that (2) two sections of step ferment be vacuum-packed up to fermentation pollen pini.
2. the preparation method for the pollen pini that ferments according to claim 1, it is characterised in that: temperature A is 18~﹣ of ﹣ in step (1)
25℃。
3. the preparation method for the pollen pini that ferments according to claim 1, it is characterised in that: temperature B is 18~﹣ of ﹣ in step (1)
25℃。
4. the preparation method for the pollen pini that ferments according to claim 1, it is characterised in that: the temperature of (2) one sections of step fermentations
It is 80~85 DEG C, the time of one section of fermentation is 4.5~5.5d.
5. the preparation method for the pollen pini that ferments according to claim 1, it is characterised in that: the temperature of (2) two sections of step fermentations
It is 70~75 DEG C, the time of one section of fermentation is 8~12d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910336282.5A CN110037271A (en) | 2019-04-25 | 2019-04-25 | A kind of preparation method for the pollen pini that ferments |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910336282.5A CN110037271A (en) | 2019-04-25 | 2019-04-25 | A kind of preparation method for the pollen pini that ferments |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110037271A true CN110037271A (en) | 2019-07-23 |
Family
ID=67279206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910336282.5A Pending CN110037271A (en) | 2019-04-25 | 2019-04-25 | A kind of preparation method for the pollen pini that ferments |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110037271A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690446A (en) * | 2020-12-15 | 2021-04-23 | 云南大学 | Preparation method of fermented radix puerariae tablets |
| CN112715875A (en) * | 2020-12-15 | 2021-04-30 | 云南大学 | Preparation method of fermented phyllanthus emblica |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082830A (en) * | 1992-07-18 | 1994-03-02 | 沈阳天池天然补品厂 | The production method of pollen |
| CN1709141A (en) * | 2005-07-05 | 2005-12-21 | 杭州保灵有限公司 | Production method of water-soluble pollen |
| CN105266092A (en) * | 2015-12-03 | 2016-01-27 | 云南大学 | Fermentation maca preparation method |
| CN105285832A (en) * | 2015-12-03 | 2016-02-03 | 云南大学 | Preparation method of fermented garlic |
-
2019
- 2019-04-25 CN CN201910336282.5A patent/CN110037271A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082830A (en) * | 1992-07-18 | 1994-03-02 | 沈阳天池天然补品厂 | The production method of pollen |
| CN1709141A (en) * | 2005-07-05 | 2005-12-21 | 杭州保灵有限公司 | Production method of water-soluble pollen |
| CN105266092A (en) * | 2015-12-03 | 2016-01-27 | 云南大学 | Fermentation maca preparation method |
| CN105285832A (en) * | 2015-12-03 | 2016-02-03 | 云南大学 | Preparation method of fermented garlic |
Non-Patent Citations (2)
| Title |
|---|
| 李福高等: ""花粉活性成分的提取与分离现状及展望"", 《蜜蜂杂志》 * |
| 马福敏等: ""复合破壁方法对蜂花粉破壁率及其主要功能性成分的影响"", 《食品与发酵工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690446A (en) * | 2020-12-15 | 2021-04-23 | 云南大学 | Preparation method of fermented radix puerariae tablets |
| CN112715875A (en) * | 2020-12-15 | 2021-04-30 | 云南大学 | Preparation method of fermented phyllanthus emblica |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100899869B1 (en) | Method of preparing powder kimchi and kimchi composition using the same | |
| CN101986879B (en) | Manufacturing method for enzyme-containing healthy food and healthy food | |
| CN101268815A (en) | Supercritical carbonic anhydride wall-breaking method for melissa powder | |
| CN107556364A (en) | Subcritical water assistance enzymolysis extracts the method and product of abalone proteins peptide | |
| CN108888638A (en) | A kind of processing technology of ganoderma spove powder | |
| CN110037271A (en) | A kind of preparation method for the pollen pini that ferments | |
| CN104041893A (en) | Production method of fermented sea-buckthorn liquid | |
| CN109315759A (en) | A kind of preparation method of the freeze-drying full powder health-care chewable tablet of agaric rich in Auricularia polysaccharide | |
| KR101051519B1 (en) | Method for manufacturing ginseng-berry extract | |
| CN106036902B (en) | A kind of preparation method of quinoa leaf flavonoids health care buccal tablets | |
| CN102988492B (en) | Cistanche cell disruption method and buccal tablet prepared from cistanche powder obtained by cistanche cell disruption method | |
| CN106318600A (en) | Method for preparing ganoderma spore oil | |
| CN106418111A (en) | Antioxidant extract derived from garlic stalks and preparation method thereof | |
| CN105455129B (en) | Natural bionic process based on cold chain, new product produced by natural bionic process based on cold chain and application | |
| JP2010235463A (en) | Hericium erinaceum extract and method for producing the same | |
| CN101259148A (en) | Microbial source liver-protecting natural nutrition health products and preparation | |
| KR101892392B1 (en) | Composition for improving hypertension and diabetes | |
| CN101485429B (en) | Preparation method of hypoglycemic bitter melon freeze-dried powder | |
| JP6498714B2 (en) | Oral composition | |
| CN105285881A (en) | Antioxidative abalone seasoning blending material and preparation method thereof | |
| CN106333975A (en) | Method for producing brucea javanica micro-capsule particles | |
| CN108823018A (en) | Jujube special vintage and processing technology | |
| CN109662277A (en) | A method of the instant lyophilized powder of red bayberry is prepared using myrica ruba marc | |
| CN112715875A (en) | Preparation method of fermented phyllanthus emblica | |
| JP2003070442A (en) | Pulverized food raw material |
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: 20190723 |
|
| RJ01 | Rejection of invention patent application after publication |