CN110037292A - A kind of comprehensive enzyme hops liquid and preparation method thereof and food - Google Patents
A kind of comprehensive enzyme hops liquid and preparation method thereof and food Download PDFInfo
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- CN110037292A CN110037292A CN201810033571.3A CN201810033571A CN110037292A CN 110037292 A CN110037292 A CN 110037292A CN 201810033571 A CN201810033571 A CN 201810033571A CN 110037292 A CN110037292 A CN 110037292A
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- OMOVVBIIQSXZSZ-UHFFFAOYSA-N [6-(4-acetyloxy-5,9a-dimethyl-2,7-dioxo-4,5a,6,9-tetrahydro-3h-pyrano[3,4-b]oxepin-5-yl)-5-formyloxy-3-(furan-3-yl)-3a-methyl-7-methylidene-1a,2,3,4,5,6-hexahydroindeno[1,7a-b]oxiren-4-yl] 2-hydroxy-3-methylpentanoate Chemical compound CC12C(OC(=O)C(O)C(C)CC)C(OC=O)C(C3(C)C(CC(=O)OC4(C)COC(=O)CC43)OC(C)=O)C(=C)C32OC3CC1C=1C=COC=1 OMOVVBIIQSXZSZ-UHFFFAOYSA-N 0.000 claims description 12
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 provides a kind of comprehensive enzyme hops liquid and preparation method thereof and food, a kind of comprehensive enzyme liquid, it is characterized in that, including first kind enzyme stoste, second fermentoid stoste, comprehensive enzyme hops liquid further includes hops enzyme liquid, the invention utilizes ferment and natural beer flower improved effect masses diet structure, meet human health demand, it is combined using by plant vegetables ferment and fruit ferment in one to one ratio, obtain comprehensive enzyme liquid, using comprehensive enzyme liquid as raw material, fermentation beer spends liquid again, obtain comprehensive enzyme hops liquid, it is added when can be at middle kind or with face in bread making process, not only ferment effect is good for the cooked wheaten food being made using this compound hops ferment, and there are a variety of nutriments, conducive to the absorption of human body, beneficial to human health.
Description
Technical field
The present invention relates to food service industrys, more particularly, to the fermentation of wheaten food.
Background technique
In the food industry, ferment (ferment nutrition) refers to that plant carries out submerged fermentation, and one kind of extraction contains
The less salt liquid of bioactive substance.The effect of ferment mainly has the following: 1. balance endocrine systems: hormone, antibody
Secretion 2. antiphlogistic antibacterials of balance, strengthen immunity 3. purify blood, maintain the effect of 4. thermal energy of acid-base property constitution, generate the ATP energy
Make energetic 5. magical ferment that you be helped to restore 6. decomposition of enteron aisle: helping 7. help of food digestion absorption to manufacture new thin
Born of the same parents promote cell metabolism.The effect of hops liquid: 1. have the low oil health of the green low sugar of the unique taste 2. of wild yeasts bacterium
Being easy digestion 3. hops liquid of stomach invigorating has compound health effect.Currently, the generally existing raw material proportioning of ferment existing on the market
Unreasonable, the problems such as preparation process is poor, lead in fermentation process that environment is poor, influences enzyme activity and hygiene and health.In addition, single
Veterinary antibiotics or cereals raw material made from ferment healthcare function it is few, lack composite health care ferment.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of comprehensive enzyme hops liquid and preparation method thereof and related food
Product, by method special in the adjustment and manufacturing process to raw material proportioning, so that ferment yeasting is good, it is living
Property greatly enhance, in addition, special be added has special hops ferment, resulting compound hops ferment has more good
Activity and plurality of health care functions, and the cooked wheaten food being made using this compound hops ferment not only ferment effect
It is good, and there are a variety of nutriments, conducive to the absorption of human body, beneficial to human health.
The technical scheme adopted by the invention is that:
A kind of comprehensive enzyme liquid, which is characterized in that including first kind enzyme stoste, the second fermentoid stoste, described first
Fermentoid stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey, 3-6 parts of vegetable raw-material, 10-30 parts of water；
The second fermentoid stoste is made of by weight ratio following ingredient: sugar and/or 1-5 parts of honey, and 3-15 parts of fruit raw material, water
5-25 parts.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of sugar, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of sugar, and 3 parts of fruit raw material, water 10
Part.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of honey, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of honey, 3 parts of fruit raw material, and water 10
Part.
Further, the vegetable raw-material be following fresh vegetables one or more: Xi Lanhua, Chinese cabbage, cucurbita pepo,
Tomato, cucumber, long bean, eggplant, potato, Chinese yam, white radishes, carrot, green pepper, asparagus lettuce, onion, violet cabbage, cauliflower.
Further, the fruit raw material be following fresh fruit one or more: apple, pears, grape, banana,
Orange, lemon, orange, watermelon, Kiwi berry, peach, apricot, persimmon, muskmelon, pineapple, strawberry, mulberries.
Further, the fruit raw material, vegetable raw-material are blocky or sliced after cleaning sterilization.
A kind of preparation method of comprehensive enzyme liquid, which is characterized in that be used to prepare above-mentioned comprehensive enzyme liquid, the preparation
Method includes the following steps:
First kind enzyme stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance A；
Second fermentoid stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance B；
By after fermentation substance A and substance B be mixed in 1: 1 ratio, after being sealed 365 days, obtain substance C.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey
And/or 0 part, 3-6 parts of vegetable raw-material, 10-30 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient:
Sugar and/or 1-5 parts and/or 0 part of honey, 3-15 parts of fruit raw material, 5-25 parts of water.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of sugar, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of sugar, and 3 parts of fruit raw material, water 10
Part.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and 1 part of honey or honey
1 part, 3 parts of vegetable raw-material, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: sugar and 1 part of honey
Or 1 part of honey, 3 parts of fruit raw material, 10 parts of water.
Further, the vegetable raw-material be following fresh vegetables one or more: Xi Lanhua, Chinese cabbage, cucurbita pepo,
Tomato, cucumber, long bean, eggplant, potato, Chinese yam, white radishes, carrot, green pepper, asparagus lettuce, onion, violet cabbage, cauliflower.
Further, the fruit raw material be following fresh fruit one or more: apple, pears, grape, banana,
Orange, lemon, orange, watermelon, Kiwi berry, peach, apricot, persimmon, muskmelon, pineapple, strawberry, mulberries.
Further, the fruit raw material, vegetables gardens are blocky or sliced after cleaning sterilization.
Further, the sugar, honey and vegetable raw-material, fruit raw material are stacked in stratiform interval.
Further, fermentation temperature is room temperature, and fermentation time is 180 days.
Further, fermentation temperature is 26 DEG C -27 DEG C, and fermentation time is 61-90 days.
Further, fermentation temperature is 23 DEG C -24 DEG C, and fermentation time is 90-180 days.
A kind of comprehensive enzyme hops liquid, which is characterized in that including such as any one of the above comprehensive enzyme liquid and hops ferment
Liquid.
Further, the hops enzyme liquid is made of by weight ratio following ingredient: 16 jin of hops liquid；White granulated sugar 80
Gram；2 jin of bread flour.
A kind of preparation method of comprehensive enzyme hops liquid, which is characterized in that be used to prepare above-mentioned comprehensive enzyme hops liquid
Preparation method, the preparation method includes the following steps:
1) preparation of comprehensive enzyme liquid
First kind enzyme stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance A；
Second fermentoid stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance B；
By after fermentation substance A and substance B be mixed in 1: 1 ratio, after being sealed 365 days, obtain substance C；
2) preparation of hops enzyme liquid
The boiling of total amount 98% is boiled, 2% hops is added, boils 15 minutes, takes out filtering, 20 degree of near temperature
Hereinafter, take 16 jin of hops liquid, 80 grams of white granulated sugar of addition add 2 jin of bread flour stir evenly fermentation 4 hours after, be then added to original
It is stirred evenly in hops liquid, obtains substance D；
3) substance C and substance D are put into cold fermentation 24 hours in closed container, obtain substance E according to 1: 1 ratio.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey
And/or 0 part, 3-6 parts of vegetable raw-material, 10-30 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient:
Sugar and/or 1-5 parts and/or 0 part of honey, 3-15 parts of fruit raw material, 5-25 parts of water.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of sugar, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of sugar, and 3 parts of fruit raw material, water 10
Part.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and 1 part of honey or honey
1 part, 3 parts of vegetable raw-material, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: sugar and 1 part of honey
Or 1 part of honey, 3 parts of fruit raw material, 10 parts of water.
Further, the vegetable raw-material be following fresh vegetables one or more: Xi Lanhua, Chinese cabbage, cucurbita pepo,
Tomato, cucumber, long bean, eggplant, potato, Chinese yam, white radishes, carrot, green pepper, asparagus lettuce, onion, violet cabbage, cauliflower.
Further, the fruit raw material be following fresh fruit one or more: apple, pears, grape, banana,
Orange, lemon, orange, watermelon, Kiwi berry, peach, apricot, persimmon, muskmelon, pineapple, strawberry, mulberries.
Further, the sugar, honey and vegetable raw-material, fruit raw material are stacked in stratiform interval.
Further, fermentation temperature is room temperature, and fermentation time is 180 days.
Further, fermentation temperature is 26 DEG C -27 DEG C, and fermentation time is 61-90 days.
Further, fermentation temperature is 23 DEG C -24 DEG C, and fermentation time is 90-180 days.
A kind of millet cake that comprehensive enzyme hops liquid is made, including using comprehensive enzyme hops liquid as described above
Enzyme liquid that preparation method obtains and bread, Pizza, cake, moon cake, biscuit, steamed bun, the steamed twisted roll being made into.
The invention meets human health demand, uses using ferment and natural beer flower improved effect masses diet structure
Plant vegetables ferment and fruit ferment are combined in one to one ratio, comprehensive enzyme liquid is obtained, comprehensive enzyme liquid is made
For raw material fermentation beer flower liquid again, comprehensive enzyme hops liquid is obtained, is added when can be at middle kind or with face in bread making process
Enter, 20% (moisture for replacing 20%) of the usage amount of comprehensive enzyme hops liquid by water additive amount when corresponding product and face.For
The fermentation raw material of veterinary antibiotics chooses and the configuration of ratio, and ferment effect can be made more preferable, and the secondary fermentation of hops liquid is added
Resulting compound hops ferment has effects that more conducively absorption of human body, cooperates the nutriment of vegetables and fruits, so that by this ferment
The wheaten food dessert that element is made has higher nutritive value.
Specific embodiment
Embodiment 1:
A kind of comprehensive enzyme liquid, which is characterized in that including first kind enzyme stoste, the second fermentoid stoste, described first
Fermentoid stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey, 3-6 parts of vegetable raw-material, 10-30 parts of water；
The second fermentoid stoste is made of by weight ratio following ingredient: sugar and/or 1-5 parts of honey, and 3-15 parts of fruit raw material, water
5-25 parts.The proportion of the sugar and/or bee, raw material and water is the data obtained by the test of multiple food production,
This proportional arrangement can allow the benefit materials content in enzyme liquid to reach preferably, and the control of sugar, honey specific gravity is conducive to the ring that ferments
The health in border, particularly, when the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of sugar, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part, 3 parts of fruit raw material, 10 parts of water of sugar
When, effect is best.It is also an option that the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of honey, vegetable
3 parts of dish raw material, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of honey, fruit raw material 3
Part, 10 parts of water.The materials and proportion of enzyme stoste of the present invention be by being different from the prior art obtained by test of many times experience in
Simple materials.
Further, the vegetable raw-material be following fresh vegetables one or more: Xi Lanhua, Chinese cabbage, cucurbita pepo,
Tomato, cucumber, long bean, eggplant, potato, Chinese yam, white radishes, carrot, green pepper, asparagus lettuce, onion, violet cabbage, cauliflower.
Further, the fruit raw material be following fresh fruit one or more: apple, pears, grape, banana,
Orange, lemon, orange, watermelon, Kiwi berry, peach, apricot, persimmon, muskmelon, pineapple, strawberry, mulberries.
Further, the fruit raw material, vegetables gardens are blocky or sliced after cleaning sterilization.
Embodiment 2:
A kind of preparation method of comprehensive enzyme liquid, which is characterized in that be used to prepare above-mentioned comprehensive enzyme liquid, the preparation
Method includes the following steps:
First kind enzyme stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance A；
Second fermentoid stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance B；
By after fermentation substance A and substance B be mixed in 1: 1 ratio, after being sealed 365 days, obtain substance C.
In the preparation process of comprehensive enzyme liquid, the preparation sequence and sealing number of days of enzyme stoste are by actual production
In the process obtained by test of many times, uncapping to stir every 2 days once makes in prolonged fermentation process, uniform fermentation, control
Enter bacterium amount, so that raw material sufficiently ferment, nutrients is sufficiently precipitated, and after the mixed liquor after fermentation is sealed 365 days, is realized
Secondary fermentation, so that adequately discharging beneficial to object, automatic exhaust device can discharge the gas generated in fermentation process, reduce pressure
By force, good yeasting is provided.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey
And/or 0 part, 3-6 parts of vegetable raw-material, 10-30 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient:
Sugar and/or 1-5 parts and/or 0 part of honey, 3-15 parts of fruit raw material, 5-25 parts of water.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of sugar, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of sugar, and 3 parts of fruit raw material, water 10
Part.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and 1 part of honey or honey
1 part, 3 parts of vegetable raw-material, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: sugar and 1 part of honey
Or 1 part of honey, 3 parts of fruit raw material, 10 parts of water.
Further, the vegetable raw-material, fruit raw material can choose same as Example 1.
Further, the fruit raw material, vegetables gardens are blocky or sliced after cleaning sterilization.
Further, the sugar, honey and vegetable raw-material, fruit raw material are stacked in stratiform interval.
Further, fermentation temperature is room temperature, and fermentation time is 180 days.
Further, fermentation temperature is 26 DEG C -27 DEG C, and fermentation time is 61-90 days.
Further, fermentation temperature is 23 DEG C -24 DEG C, and fermentation time is 90-180 days.
Embodiment 3:
A kind of comprehensive enzyme hops liquid, which is characterized in that including such as any one of the above comprehensive enzyme liquid and hops ferment
Liquid.
Further, the hops enzyme liquid is made of by weight ratio following ingredient: 16 jin of hops liquid；White granulated sugar 80
Gram；2 jin of bread flour.
Embodiment 4:
A kind of preparation method of comprehensive enzyme hops liquid, which is characterized in that be used to prepare above-mentioned comprehensive enzyme hops liquid
Preparation method, the preparation method includes the following steps:
1) preparation of comprehensive enzyme liquid
First kind enzyme stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance A；
Second fermentoid stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir,
Until fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance B；
By after fermentation substance A and substance B be mixed in 1: 1 ratio, after being sealed 365 days, obtain substance C；
2) preparation of hops enzyme liquid
The boiling of total amount 98% is boiled, 2% hops is added, boils 15 minutes, takes out filtering, 20 degree of near temperature
Hereinafter, take 16 jin of hops liquid, 80 grams of white granulated sugar of addition add 2 jin of bread flour stir evenly fermentation 4 hours after, be then added to original
It is stirred evenly in hops liquid, obtains substance D；
3) substance C and substance D are put into cold fermentation 24 hours in closed container, obtain substance E according to 1: 1 ratio.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey
And/or 0 part, 3-6 parts of vegetable raw-material, 10-30 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient:
Sugar and/or 1-5 parts and/or 0 part of honey, 3-15 parts of fruit raw material, 5-25 parts of water.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: 1 part of sugar, vegetable raw-material 3
Part, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: 1 part of sugar, and 3 parts of fruit raw material, water 10
Part.
Further, the first kind enzyme stoste is made of by weight ratio following ingredient: sugar and 1 part of honey or honey
1 part, 3 parts of vegetable raw-material, 10 parts of water；The second fermentoid stoste is made of by weight ratio following ingredient: sugar and 1 part of honey
Or 1 part of honey, 3 parts of fruit raw material, 10 parts of water.
Further, the vegetable raw-material be following fresh vegetables one or more: Xi Lanhua, Chinese cabbage, cucurbita pepo,
Tomato, cucumber, long bean, eggplant, potato, Chinese yam, white radishes, carrot, green pepper, asparagus lettuce, onion, violet cabbage, cauliflower.
Further, the fruit raw material be following fresh fruit one or more: apple, pears, grape, banana,
Orange, lemon, orange, watermelon, Kiwi berry, peach, apricot, persimmon, muskmelon, pineapple, strawberry, mulberries.
Further, the sugar, honey and vegetable raw-material, fruit raw material are stacked in stratiform interval.
Further, fermentation temperature is room temperature, and fermentation time is 180 days.
Further, fermentation temperature is 26 DEG C -27 DEG C, and fermentation time is 61-90 days.
Further, fermentation temperature is 23 DEG C -24 DEG C, and fermentation time is 90-180 days.
Embodiment 5:
A kind of millet cake that comprehensive enzyme hops liquid is made, including using comprehensive enzyme hops liquid as described above
Enzyme liquid that preparation method obtains and bread, Pizza, cake, moon cake, biscuit, steamed bun, the steamed twisted roll being made into.
Although embodiment of the present invention has disclosed as above, not only in the description and the implementation
Listed utilization can be adapted for various suitable the field of the invention, food or other industrial circles, for being familiar with ability completely
For field technique personnel, other modification, the spy as made of mass production data gained that the application records can be readily realized
Except determining manufacturing parameter, therefore under without departing substantially from universal defined by claim and equivalency range, the present invention is not
It is limited to specific details and embodiment shown and described herein.
Claims (10)
1. a kind of comprehensive enzyme liquid, which is characterized in that including first kind enzyme stoste, the second fermentoid stoste, the first kind
Enzyme stoste is made of by weight ratio following ingredient: sugar and/or 1-3 parts of honey, 3-6 parts of vegetable raw-material, 10-30 parts of water；Institute
The second fermentoid stoste is stated to be made of by weight ratio following ingredient: sugar and/or 1-5 parts of honey, 3-15 parts of fruit raw material, water 5-
25 parts.
2. a kind of comprehensive enzyme liquid according to claim 1, which is characterized in that the first kind enzyme stoste by as follows at
Divide and form by weight ratio: 1 part, 3 parts of vegetable raw-material, 10 parts of water of sugar；The second fermentoid stoste by following ingredient by weight
It matches into: 1 part, 3 parts of fruit raw material, 10 parts of water of sugar.
3. a kind of preparation method of comprehensive enzyme liquid, which is characterized in that it is used to prepare the comprehensive enzyme liquid of claim 1, it is described
Preparation method includes the following steps:
First kind enzyme stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir, until
Fermentation 180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance A；
Second fermentoid stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir, until
Fermentation 180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance B；
By after fermentation substance A and substance B be mixed in 1: 1 ratio, after being sealed 365 days, obtain substance C.
4. a kind of preparation method of comprehensive enzyme liquid according to claim 3, which is characterized in that the first kind zymogen
Liquid is made of by weight ratio following ingredient: 1 part, 3 parts of vegetable raw-material, 10 parts of water of sugar；The second fermentoid stoste is by as follows
Ingredient forms by weight ratio: 1 part, 3 parts of fruit raw material, 10 parts of water of sugar.
5. a kind of comprehensive enzyme hops liquid, which is characterized in that including any one comprehensive enzyme liquid in such as claims 1 or 2 or
The comprehensive enzyme liquid and hops enzyme liquid that person is produced with the preparation method of claim 3.
6. a kind of comprehensive enzyme hops liquid according to claim 5, which is characterized in that the hops enzyme liquid by as follows at
Divide and form by weight ratio: 16 jin of hops liquid；80 grams of white granulated sugar；2 jin of bread flour.
7. a kind of preparation method of comprehensive enzyme hops liquid, which is characterized in that be used to prepare the comprehensive enzyme hops of claim 5
The preparation method of liquid, the preparation method include the following steps:
1) preparation of comprehensive enzyme liquid
First kind enzyme stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir, until
Fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance A；
Second fermentoid stoste is placed in the closed container with automatic exhaust device, uncapping every 2 days, it is primary to stir, until
Fermentation 61-180 days, enzyme liquid takes out filtering after fermenting in container, obtains substance B；
By after fermentation substance A and substance B be mixed in 1: 1 ratio, after being sealed 365 days, obtain substance C；
2) preparation of hops enzyme liquid
The boiling of total amount 98% is boiled, 2% hops is added, boils 15 minutes, take out filtering, 20 degree of near temperature with
Under, take 16 jin of hops liquid, 80 grams of white granulated sugar of addition add 2 jin of bread flour stir evenly fermentation 4 hours after, be then added to former wine
It is stirred evenly in flower liquid, obtains substance D；
3) substance C and substance D are put into cold fermentation 24 hours in closed container, obtain substance E according to 1: 1 ratio.
8. a kind of preparation method of comprehensive enzyme hops liquid according to claim 7, which is characterized in that the first kind ferment
Plain stoste is made of by weight ratio following ingredient: 1 part, 3 parts of vegetable raw-material, 10 parts of water of sugar；The second fermentoid stoste by
Following ingredient forms by weight ratio: 1 part, 3 parts of fruit raw material, 10 parts of water of sugar.
9. a kind of preparation method of comprehensive enzyme hops liquid according to claim 7, which is characterized in that fermentation temperature is normal
Temperature, fermentation time are 180 days.
10. a kind of millet cake that comprehensive enzyme hops liquid is made, including with comprehensive enzyme hops liquid as claimed in claim 7
The obtained enzyme liquid of preparation method and the bread, Pizza, cake, moon cake, biscuit, steamed bun, steamed twisted roll, the thin pancake that are made into.
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Application publication date: 20190723 |