CN111685317A - Small-molecule enzyme solution for prunus cerasifera and preparation method thereof - Google Patents
Small-molecule enzyme solution for prunus cerasifera and preparation method thereof Download PDFInfo
- Publication number
- CN111685317A CN111685317A CN202010501450.4A CN202010501450A CN111685317A CN 111685317 A CN111685317 A CN 111685317A CN 202010501450 A CN202010501450 A CN 202010501450A CN 111685317 A CN111685317 A CN 111685317A
- Authority
- CN
- China
- Prior art keywords
- sterilizing
- inoculating
- small
- preparation
- fermenting
- 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
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 150000003384 small molecules Chemical class 0.000 title claims abstract description 12
- 235000009836 Prunus pissardii Nutrition 0.000 title description 12
- 241001506873 Prunus cerasifera Species 0.000 title 1
- 230000001954 sterilising effect Effects 0.000 claims abstract description 48
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 27
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 27
- 241000589212 Acetobacter pasteurianus Species 0.000 claims abstract description 25
- 238000011081 inoculation Methods 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000186660 Lactobacillus Species 0.000 claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 17
- 244000007021 Prunus avium Species 0.000 claims abstract description 13
- 235000010401 Prunus avium Nutrition 0.000 claims abstract description 13
- 235000014441 Prunus serotina Nutrition 0.000 claims abstract description 13
- 235000021028 berry Nutrition 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229960004793 sucrose Drugs 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 32
- 229940088598 enzyme Drugs 0.000 claims description 20
- 108010059892 Cellulase Proteins 0.000 claims description 18
- 108010059820 Polygalacturonase Proteins 0.000 claims description 18
- 229940106157 cellulase Drugs 0.000 claims description 18
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 18
- 238000000967 suction filtration Methods 0.000 claims description 16
- 230000001580 bacterial effect Effects 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000000813 microbial effect Effects 0.000 claims description 8
- 235000009081 Prunus serrulata var serrulata Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000003840 Amygdalus nana Nutrition 0.000 claims 6
- 235000011432 Prunus Nutrition 0.000 claims 6
- 241000220299 Prunus Species 0.000 claims 6
- 235000014774 prunus Nutrition 0.000 claims 6
- 241000392970 Prunus serrulata Species 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 244000277586 Prunus pissardii Species 0.000 description 11
- 240000005662 Aronia melanocarpa Species 0.000 description 9
- 235000007425 Aronia melanocarpa Nutrition 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000706 filtrate Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 238000004537 pulping Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 244000141698 Prunus lannesiana Species 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 241001444063 Aronia Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000002381 Prunus davidiana Species 0.000 description 1
- 235000015533 Prunus davidiana Nutrition 0.000 description 1
- 241001278833 Rosa laevigata Species 0.000 description 1
- 235000000661 Rosa laevigata Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000003708 urethra Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a small-molecule enzyme solution of wild cherry berries and a preparation method thereof. The preparation method comprises the steps of taking wild cherry berries and cane sugar as raw materials, inoculating a fermentation microbial inoculum for three times of fermentation, wherein the fermentation microbial inoculum comprises bacillus subtilis, acetobacter pasteurianus and lactic acid bacteria, inoculating the bacillus subtilis at first, wherein the inoculation amount is 1.2-1.8%, fermenting for 4-7 days, and sterilizing; inoculating Acetobacter pasteurianus with the inoculation amount of 1.5-2.5%, fermenting for 3-5d, and sterilizing; finally inoculating lactobacillus with the inoculation amount of 1.5-2.5%, fermenting for 3-5 days, and sterilizing. According to the invention, bacillus subtilis, acetobacter pasteurianus and lactic acid bacteria are sequentially fermented, so that the total acid content, the total phenol content and the crude polysaccharide content are higher than those of single bacteria and three bacteria simultaneously, and the enzyme solution is rich and soft in taste.
Description
Technical Field
The invention belongs to the technical field of food-grade enzyme preparation, and particularly relates to a prunus cerasifera micromolecular enzyme liquid and a preparation method thereof.
Background
Wild cherry berry is native to the eastern north america and the native indians in america who first contacted it. Around the 14 th century, they consumed the cherokee rose berries as a healthy food for a long time and also made it a drinking material that could help treat colds. The fruit of Prunus davidiana var and its extract have special curative effect on cardiovascular and cerebrovascular diseases, and anthocyanidin and flavone are also helpful for keeping urethra healthy; the wild cherry berry has extremely high vitamin content and an anti-aging function, but the wild cherry berry is sour and astringent in taste and is not suitable for direct eating. The wild cherry is called 'the king of anthocyanin', every 100g of wild cherry contains 1480mg of anthocyanin, 664mg of procyanidine and 1752mg of polyphenol substances, the total antioxidant is more than 2000mg, and the ORAC antioxidant index reaches 160.6umol TE/g. Due to the abundant antioxidant substances, the products of the cerasus serrulata series are popular among consumers, especially female consumers, are called 'super foods' in Europe, and are called 'oral cosmetics' in Asia.
Because the cellulose content of the surface of the aronia serrulata and the colloid content of the pulp are high, the nutrient substances of the ferment product prepared by fermentation are greatly lost along with the carrying effect of the colloid. The bacillus subtilis and/or the lactic acid bacteria can be used for fermenting the wild cherry berries to produce the ferment, and the content of gamma-aminobutyric acid in the ferment is higher, but the content of other micromolecular nutrients is low.
Disclosure of Invention
The invention aims to provide a small-molecule enzyme solution for wild cherry berries and a preparation method thereof.
A small molecular ferment liquid of wild cherry berries is prepared by taking the wild cherry berries and cane sugar as raw materials, inoculating a fermentation microbial inoculum for three times of fermentation in sequence, wherein the fermentation microbial inoculum comprises bacillus subtilis, acetobacter pasteurianus and lactic acid bacteria, inoculating the bacillus subtilis with the inoculation amount of 1.2-1.8%, fermenting for 4-7 days, and sterilizing; inoculating Acetobacter pasteurianus with the inoculation amount of 1.5-2.5%, fermenting for 3-5d, and sterilizing; finally inoculating lactobacillus with the inoculation amount of 1.5-2.5%, fermenting for 3-5 days, and sterilizing.
The preparation method of the prunus cerasifera micromolecule ferment liquid comprises the following steps:
(1) taking 220 parts by weight of fresh cerasus serrulata 150-;
(2) adding pectinase and cellulase for enzymolysis for 50-80min, and sterilizing;
(3) inoculating Bacillus subtilis in an amount of 1.2-1.8% for fermentation for 4-7 days, and sterilizing; inoculating Acetobacter pasteurianus with the inoculation amount of 1.5-2.5%, fermenting for 3-5d, and sterilizing; finally inoculating lactobacillus with the inoculation amount of 1.5-2.5%, fermenting for 3-5 days, and sterilizing;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing to obtain the microbial ferment.
The sterilization conditions are as follows: at 121 deg.C for 10-20 min.
The fermentation temperature is 28-32 ℃, stirring once every 20-30h, and exhausting.
The addition amount of the pectinase is 80-120 mu L/L, the addition amount of the cellulase is 50-70 mu L/L, and the enzymolysis temperature is 28-32 ℃.
The number of live bacteria in the bacillus subtilis liquid is 1-3X108cfu/mL, the number of viable bacteria in the Acetobacter pasteurianus bacterial liquid is 5-8X107cfu/mL, the number of viable bacteria in the lactobacillus bacterial liquid is 2-5X108cfu/mL。
The application of the aronia melanocarpa micro-molecular enzyme liquid in preparing health-care beverages.
The invention has the beneficial effects that: the invention adopts bacillus subtilis, acetobacter pasteurianus and lactic acid bacteria to ferment in sequence, and has higher total acid content, total phenol content and crude polysaccharide content than that of single bacteria and three bacteria simultaneously. According to the invention, a fermentation mode of sequentially fermenting bacillus subtilis, acetobacter pasteurianus and lactic acid bacteria is adopted, so that small molecular nutrient substances can be obtained to the maximum extent, the bacillus subtilis can preferentially utilize nutrient substances in the slurry to generate amylase and alcohol in the early fermentation stage, a small amount of crude polysaccharide is generated at the same time, the growth of the bacillus subtilis is inhibited, the generated amylase and alcohol can provide a carbon source and an enzyme for decomposing the carbon source for the growth of the acetobacter pasteurianus, the acetobacter pasteurianus becomes a dominant bacterium along with the consumption of sugars and the accumulation of alcohol, the small molecular nutrient substances such as acetic acid and total phenols begin to accumulate, and the flavor substances generated by lactic acid generated by the lactic acid bacteria and metabolites of the bacillus subtilis and the acetobacter pasteurianus make the enzyme product rich and soft in taste in the later fermentation stage.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) taking 180 parts of fresh aronia melanocarpa, adding 220 parts of water, pulping, adding 25 parts of cane sugar, and uniformly mixing;
(2) adding pectinase and cellulase for enzymolysis for 70min, and sterilizing; the addition amount of pectinase is 100 mu L/L, the addition amount of cellulase is 60 mu L/L, and the enzymolysis temperature is 30 ℃;
(3) inoculating Bacillus subtilis for fermentation at 1.5%, fermenting for 5 days, and sterilizing at 121 deg.C for 15 min; inoculating Acetobacter pasteurianus with the inoculation amount of 2.0%, fermenting for 4d, and sterilizing for 15min at 121 ℃; finally inoculating lactobacillus with the inoculation amount of 2.0%, fermenting for 4d, and sterilizing at 121 deg.C for 15 min; the number of viable bacteria in the bacillus subtilis liquid is 2.2X108cfu/mL, the viable count in the Acetobacter pasteurianus bacterial liquid is 6.8X107cfu/mL, the number of viable bacteria in the lactobacillus bacterial liquid is 3.5X108cfu/mL; the fermentation temperature of each strain is 30 ℃, stirring once every 25 hours, and exhausting;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing the obtained filtrate at 121 ℃ for 15min to obtain the microbial enzyme.
Example 2
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) taking 160 parts of fresh aronia melanocarpa, adding 170 parts of water, pulping, adding 22 parts of cane sugar, and uniformly mixing;
(2) adding pectinase and cellulase for enzymolysis for 55min, and sterilizing; the addition amount of pectinase is 85 muL/L, the addition amount of cellulase is 55 muL/L, and the enzymolysis temperature is 28 ℃;
(3) inoculating Bacillus subtilis for fermentation at 1.8%, fermenting for 7d, and sterilizing at 121 deg.C for 10 min; inoculating Acetobacter pasteurianus with the inoculation amount of 2.5%, fermenting for 5d, and sterilizing at 121 ℃ for 10 min; finally inoculating lactobacillus with the inoculation amount of 2.5%, fermenting for 5d, and sterilizing at 121 deg.C for 10 min; the number of viable bacteria in the bacillus subtilis liquid is 1.2X108cfu/mL，The number of viable bacteria in the Acetobacter pasteurianus bacterial liquid is 5.5X107cfu/mL, the number of viable bacteria in the lactobacillus bacterial liquid is 2.5X108cfu/mL; the fermentation temperature of each strain is 28 ℃, stirring once every 30 hours, and exhausting;
(4) filtering the fermented material with absorbent cotton net, vacuum filtering with suction filter funnel, further removing filter residue, and sterilizing the obtained filtrate at 121 deg.C for 20min to obtain microorganism ferment.
Example 3
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) according to the weight parts, 200 parts of fresh aronia melanocarpa are taken, 300 parts of water is added, the mixture is pulped, 30 parts of cane sugar is added, and the mixture is uniformly mixed;
(2) adding pectinase and cellulase for enzymolysis for 80min, and sterilizing; the addition amount of the pectinase is 88 mu L/L, the addition amount of the cellulase is 70 mu L/L, and the enzymolysis temperature is 32 ℃;
(3) inoculating Bacillus subtilis for fermentation at 1.2%, fermenting for 4 days, and sterilizing at 121 deg.C for 20 min; inoculating Acetobacter pasteurianus with the inoculation amount of 1.5%, fermenting for 3d, and sterilizing at 121 deg.C for 20 min; finally inoculating lactobacillus with the inoculation amount of 1.5%, fermenting for 3d, and sterilizing at 121 deg.C for 20 min; the number of viable bacteria in the bacillus subtilis liquid is 2.5X108cfu/mL, the viable count in the Acetobacter pasteurianus bacterial liquid is 7.5X107cfu/mL, the number of viable bacteria in the lactobacillus bacterial liquid is 5.7X108cfu/mL; the fermentation temperature of each strain is 32 ℃, stirring once every 20h, and exhausting;
(4) and filtering the fermented material by using a cotton wool net, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing the obtained filtrate at 121 ℃ for 18min to obtain the microbial enzyme.
Comparative example 1
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) taking 180 parts of fresh aronia melanocarpa, adding 220 parts of water, pulping, adding 25 parts of cane sugar, and uniformly mixing;
(2) adding pectinase and cellulase for enzymolysis for 70min, and sterilizing; the addition amount of pectinase is 100 mu L/L, the addition amount of cellulase is 60 mu L/L, and the enzymolysis temperature is 30 ℃;
(3) inoculating Bacillus subtilis (with an inoculum size of 1.5%), Acetobacter pasteurianum (with an inoculum size of 2.0%) and lactobacillus (with an inoculum size of 2.0%), fermenting for 4 days, and sterilizing at 121 deg.C for 15 min; the number of viable bacteria in the bacillus subtilis liquid is 2.2X108cfu/mL, the viable count in the Acetobacter pasteurianus bacterial liquid is 6.8X107cfu/mL, the number of viable bacteria in the lactobacillus bacterial liquid is 3.5X108cfu/mL; the fermentation temperature is 30 ℃, stirring once every 25 hours, and exhausting;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing the obtained filtrate at 121 ℃ for 15min to obtain the microbial enzyme.
Comparative example 2
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) taking 180 parts of fresh aronia melanocarpa, adding 220 parts of water, pulping, adding 25 parts of cane sugar, and uniformly mixing;
(2) adding pectinase and cellulase for enzymolysis for 70min, and sterilizing; the addition amount of pectinase is 100 mu L/L, the addition amount of cellulase is 60 mu L/L, and the enzymolysis temperature is 30 ℃;
(3) inoculating Bacillus subtilis with the inoculation amount of 1.5%, fermenting for 5 days, and sterilizing at 121 deg.C for 15 min; the number of viable bacteria in the bacillus subtilis liquid is 2.2X108cfu/mL, the fermentation temperature is 30 ℃, stirring is carried out once every 25 hours, and air is exhausted;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing the obtained filtrate at 121 ℃ for 15min to obtain the microbial enzyme.
Comparative example 3
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) taking 180 parts of fresh aronia melanocarpa, adding 220 parts of water, pulping, adding 25 parts of cane sugar, and uniformly mixing;
(2) adding pectinase and cellulase for enzymolysis for 70min, and sterilizing; the addition amount of pectinase is 100 mu L/L, the addition amount of cellulase is 60 mu L/L, and the enzymolysis temperature is 30 ℃;
(3) inoculating Acetobacter pasteurianus with the inoculum size of 2.0%, fermenting for 4d, and sterilizing at 121 deg.C for 15 min; the number of viable bacteria in the Acetobacter pasteurianus bacterial liquid is 6.8X107cfu/mL; the fermentation temperature is 30 ℃, stirring once every 25 hours, and exhausting;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing the obtained filtrate at 121 ℃ for 15min to obtain the microbial enzyme.
Comparative example 4
A preparation method of a prunus cerasifera micromolecular ferment liquid comprises the following steps:
(1) taking 180 parts of fresh aronia melanocarpa, adding 220 parts of water, pulping, adding 25 parts of cane sugar, and uniformly mixing;
(2) adding pectinase and cellulase for enzymolysis for 70min, and sterilizing; the addition amount of pectinase is 100 mu L/L, the addition amount of cellulase is 60 mu L/L, and the enzymolysis temperature is 30 ℃;
(3) inoculating lactobacillus with the inoculation amount of 2.0%, fermenting for 4 days, and sterilizing at 121 deg.C for 15 min; the number of viable bacteria in the lactobacillus liquid is 3.5X108cfu/mL; the fermentation temperature is 30 ℃, stirring once every 25 hours, and exhausting;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing the obtained filtrate at 121 ℃ for 15min to obtain the microbial enzyme.
Experimental example 1: sensory evaluation
Sensory evaluation was performed on the small molecular ferment solutions of prunus cerasifera prepared in examples 1 to 3 and comparative example 1, and the results are shown in table 1:
TABLE 1
| Sensory index | Examples 1 to 3 | Comparative example 1 |
| Color and luster | Light red | Deep red color |
| Smell(s) | Has strong fragrance, and has slight wine fragrance and vinegar fragrance | Has fragrance, and has slight wine flavor and vinegar flavor |
| Taste of the product | Sweet and sour, delicious, mellow and soft | Has sour and sweet taste and slightly astringent taste |
| Posture of body | Clear, has no suspended matter and is uniform and stable | Clear, has no suspended matter and is uniform and stable |
Experimental example 2: small molecule nutrient detection
Physical and chemical indexes of the aronia melanocarpa small-molecule enzyme solutions prepared in examples 1-3 and comparative examples 1-4 are detected, and the results are shown in table 2.
TABLE 2
Note: represents P <0.05 compared to the example 1 group; represents P < 0.01.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (7)
1. A small-molecular ferment liquid of wild cherry berries is characterized in that the wild cherry berries and cane sugar are used as raw materials, and are inoculated with a fermentation microbial inoculum for three times of fermentation, wherein the fermentation microbial inoculum comprises bacillus subtilis, acetobacter pasteurianus and lactic acid bacteria, the bacillus subtilis is firstly inoculated, the inoculation amount is 1.2-1.8%, the fermentation is carried out for 4-7 days, and the sterilization is carried out; inoculating Acetobacter pasteurianus with the inoculation amount of 1.5-2.5%, fermenting for 3-5d, and sterilizing; finally inoculating lactobacillus with the inoculation amount of 1.5-2.5%, fermenting for 3-5 days, and sterilizing.
2. The preparation method of the prunus maritime small-molecule enzyme solution disclosed by claim 1 is characterized by comprising the following steps of:
(1) taking 220 parts by weight of fresh cerasus serrulata 150-;
(2) adding pectinase and cellulase for enzymolysis for 50-80min, and sterilizing;
(3) inoculating Bacillus subtilis in an amount of 1.2-1.8% for fermentation for 4-7 days, and sterilizing; inoculating Acetobacter pasteurianus with the inoculation amount of 1.5-2.5%, fermenting for 3-5d, and sterilizing; finally inoculating lactobacillus with the inoculation amount of 1.5-2.5%, fermenting for 3-5 days, and sterilizing;
(4) and filtering the fermented material by using a cotton wool screen, performing suction filtration by using a suction filtration funnel, further removing filter residues, and sterilizing to obtain the microbial ferment.
3. The preparation method of the prunus maritime small-molecule enzyme solution according to claim 2, wherein the sterilization conditions are as follows: at 121 deg.C for 10-20 min.
4. The preparation method of the prunus maritime small-molecule enzyme solution according to claim 2, wherein the fermentation temperature is 28-32 ℃, stirring is carried out once every 20-30 hours, and air is exhausted.
5. The preparation method of the prunus maritime small-molecule enzyme solution according to claim 2, wherein the addition amount of the pectinase is 80-120 μ L/L, the addition amount of the cellulase is 50-70 μ L/L, and the enzymolysis temperature is 28-32 ℃.
6. The method for preparing the prunus maritime small-molecule enzyme solution according to claim 2, wherein the viable count of the bacillus subtilis solution is 1-3X108cfu/mL, the number of viable bacteria in the Acetobacter pasteurianus bacterial liquid is 5-8X107cfu/mL, the number of viable bacteria in the lactobacillus bacterial liquid is 2-5X108cfu/mL。
7. The use of the prunus maritime small-molecule enzyme solution of claim 1 in the preparation of a health beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010501450.4A CN111685317A (en) | 2020-06-04 | 2020-06-04 | Small-molecule enzyme solution for prunus cerasifera and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010501450.4A CN111685317A (en) | 2020-06-04 | 2020-06-04 | Small-molecule enzyme solution for prunus cerasifera and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111685317A true CN111685317A (en) | 2020-09-22 |
Family
ID=72478964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010501450.4A Pending CN111685317A (en) | 2020-06-04 | 2020-06-04 | Small-molecule enzyme solution for prunus cerasifera and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111685317A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951409A (en) * | 2021-10-20 | 2022-01-21 | 神农智华生物科技(山西)有限公司 | Live bacterium type aronia melanocarpa fermented fruit juice and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939073A (en) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | Waxberry ferment stock solution and preparation method thereof |
| CN110419660A (en) * | 2019-08-29 | 2019-11-08 | 包选平 | A kind of wild cherry certain kind of berries ferment and preparation method thereof |
| CN111034996A (en) * | 2019-12-11 | 2020-04-21 | 河北农业大学 | Preparation method of apple enzyme functional beverage |
-
2020
- 2020-06-04 CN CN202010501450.4A patent/CN111685317A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939073A (en) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | Waxberry ferment stock solution and preparation method thereof |
| CN110419660A (en) * | 2019-08-29 | 2019-11-08 | 包选平 | A kind of wild cherry certain kind of berries ferment and preparation method thereof |
| CN111034996A (en) * | 2019-12-11 | 2020-04-21 | 河北农业大学 | Preparation method of apple enzyme functional beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951409A (en) * | 2021-10-20 | 2022-01-21 | 神农智华生物科技(山西)有限公司 | Live bacterium type aronia melanocarpa fermented fruit juice and processing method thereof |
| CN113951409B (en) * | 2021-10-20 | 2024-03-19 | 神农智华生物科技(山西)有限公司 | Viable bacteria type fermented juice of aronia melanocarpa and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN112410162B (en) | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof | |
| CN109554265A (en) | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof | |
| CN104256764A (en) | Composite fermented health-care fruit and vegetable juice beverage | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN110250382A (en) | A kind of production method of the fermentation jujube juice with high anti-oxidation activity and high stability | |
| CN105211970A (en) | A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof | |
| CN106244370A (en) | A kind of fermentation Chinese wolfberry fruit lactic acid alcoholic beverage and preparation method thereof | |
| CN105707233A (en) | Preparation method of anti-oxidation Lactobacillus plantarum fermented goat milk | |
| CN114231381A (en) | Preparation method of mixed-strain compound fermented roxburgh rose fruit vinegar | |
| CN111826251A (en) | Production method of dragon fruit lily wine | |
| CN113558161A (en) | Live-bacterium-type probiotic-fermented mulberry-juice functional beverage and preparation method thereof | |
| CN106367249B (en) | Preparation method of kiwi fruit beer fermented by lactic acid bacteria and saccharomycetes | |
| CN110604299B (en) | Rosa roxburghii mushroom oral liquid and preparation method thereof | |
| CN111685317A (en) | Small-molecule enzyme solution for prunus cerasifera and preparation method thereof | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| CN105647737B (en) | A kind of agaric fungus black garlic wine | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN105695287B (en) | A kind of selenium-rich agaric mulberry health care black vinegar | |
| CN111607621A (en) | Yeast capable of producing rose fragrance and application of yeast in Lingwu jujube enzyme | |
| CN111345417A (en) | Preparation method of fig enzyme beverage | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN103798738B (en) | Preparation method of fermented type pure natural strawberry essence base material | |
| CN113519831B (en) | Fruit enzyme and preparation method thereof |
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 |