CN112998252A - Microbial compound fermentation tartary buckwheat enzyme and preparation method thereof - Google Patents
Microbial compound fermentation tartary buckwheat enzyme and preparation method thereof Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 42
- 230000004151 fermentation Effects 0.000 title claims abstract description 42
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 38
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 38
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 26
- 230000000813 microbial effect Effects 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 27
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- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 13
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- 239000006188 syrup Substances 0.000 claims description 13
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- 241000235004 Saccharomycopsis fibuligera Species 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
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- 238000009835 boiling Methods 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 5
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- 241000209051 Saccharum Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
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- 229930003935 flavonoid Natural products 0.000 description 2
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- 240000008620 Fagopyrum esculentum Species 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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- 201000001421 hyperglycemia Diseases 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
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- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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- 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
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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Abstract
The invention discloses a microbial compound fermentation tartary buckwheat enzyme and a preparation method thereof, wherein the microbial compound fermentation tartary buckwheat enzyme comprises the following raw materials in parts by weight: 75-85 parts of tartary buckwheat powder, 330 parts of brown sugar 310-.
Description
Technical Field
The invention belongs to the field of biological fermentation, and particularly relates to a microbial compound fermentation tartary buckwheat enzyme and a preparation method thereof.
Background
Tartary buckwheat belongs to the family of Polygonaceae, is a very few medical and edible dual-purpose crop in nature, and is named as Fagopyrum esculentum Moench, Fagopyrum tataricum and Fagopyrum tataricum. The tartary buckwheat has unique, comprehensive and rich nutritional ingredients: the biological flavonoid has good medicinal characteristics, high content of biological flavonoid, rich selenium and various nutritional ingredients necessary for human bodies, and is typical embodiment of homologous culture of medicine and food in China. The tartary buckwheat has the effects of relaxing bowels and expelling toxin, is prepared into tea drink after being fried, has the auxiliary treatment effect on patients with hypertension, hyperglycemia and hyperlipidemia after being drunk every day, can also have the effect of naturally supplementing selenium to human bodies, and has excellent nutritional and health-care values and remarkable dietary therapy effects. Nowadays, most of the tartary buckwheat in the market of China is only used for cooking porridge or making tea, the eating method is single, the consumption quantity of the tartary buckwheat is seriously influenced, and the important functions of the tartary buckwheat in strengthening the physique of the nation and improving the health level of the nation cannot be fully played.
The ferment is a substance which is extracted from plants and fruits by a fermentation process and consists of amino acids and has special biological activity, is a necessary substance for maintaining normal functions of organisms and life activities such as food digestion, tissue repair and the like, stimulates the activation of human cell molecules by accelerating the decomposition, reaction, digestion and absorption of human bodies so as to accelerate metabolism, can convert glucose in the human bodies into glycogen, and stores and supplies energy required by the human bodies so as to achieve the effect of improving the functions of the human bodies, so the ferment has certain health care effect. The enzyme originates from Japan, and the enzyme industry develops and matures in Japan and European and American areas and belongs to 'ship goods' in China. Domestic consumers are initially exposed to enzymes and purchased overseas, and the enzymes are still the main consumption mode at present. Domestic enterprises begin to produce enzymes in recent years, most of the production technologies of the enterprises come from Japan, and the industry starts late, so that the market scale is not formed yet. At present, no standard for enzyme products exists in China, and due to the fact that no unified product production standard and quality standard exists, other components are added into products by some merchants, the product efficacy is infinitely exaggerated by many products, consumers are misled, the product quality is difficult to guarantee, the market is disordered, and official statistical data are lacked in the industry.
Disclosure of Invention
The invention aims to provide a microbial compound fermentation tartary buckwheat ferment with short fermentation period, good palatability and strong aromatic flavor.
The invention also aims to provide a preparation method of the microbial compound fermentation tartary buckwheat enzyme.
The invention relates to a microbial compound fermentation tartary buckwheat enzyme, which comprises the following raw materials in parts by weight:
75-85 parts of tartary buckwheat powder, 330 parts of brown sugar 310-.
The microorganism composite fermented tartary buckwheat enzyme is characterized in that the yeast is Saccharum sinensis complex membrane yeast (Saccharum sinensis Roxb.)Saccharomycopsisfibuligera) The laboratory preservation number is: FBKL2.8DJCS1, the yeast is preserved in China center for type culture Collection (address: Wuhan university in Wuhan, China) at 12 month and 11 days in 2020, with the preservation number: CCTCC NO, M2020891, name: saccharomycopsis fibuligera FBKL2.8DJCS1 (Saccharomyces fibuligera FBKL2.8DJCS1); the lactobacillus is Lactobacillus paracasei (L.) (Lactobacillus paracasei) And Lactobacillus plantarum: (Lactobacillus plantarum) The laboratory collection numbers are FBKL1.0328 and FBKL1.0310, respectively, wherein lactobacillus paracasei FBKLL1.3028 is deposited at the chinese type culture collection (address: wuhan university in Wuhan, China), the preservation number: CCTCC NO: M2020156, with the name: lactobacillus paracasei FBKL1.3028 (Lactobacillus paracasei FBKL 1.3028).
The invention relates to a preparation method of a microbial compound fermentation tartary buckwheat enzyme, which comprises the following steps:
(1) preparing materials: grinding full tartary buckwheat without rottenness and mildew, sieving with a 40-mesh sieve, and placing in a refrigerator at 4 ℃ for later use;
(2) activating strains: inoculating the yeast preserved on the inclined plane into a wort culture medium, lactobacillus paracasei and lactobacillus plantarum strains into an MRS solid culture medium, and culturing the yeast at 30 ℃ and lactobacillus at 37 ℃ for 2 d;
(3) seed liquid culture: taking 40-50 parts of maltose syrup, fully dissolving in a 1000ml beaker containing 500ml of 400-plus-one and 75 ℃ water, subpackaging in three conical bottles, sealing by using a sealing film, sterilizing for 20min in a 115 ℃ sterilizing pot, cooling to room temperature, respectively inoculating three activated bacteria on a sterile operation table, labeling, performing shake culture for 48h, putting yeast on a 30 ℃ shaking table, and putting lactic acid bacteria on a 37 ℃ shaking table;
(4) size mixing, cooking and pasting: mixing 75-85 parts of tartary buckwheat powder with 3750 and 4250 parts of water, boiling and gelatinizing for 55-65 min;
(5) saccharification: cooling the gelatinized homogenate to 58-62 ℃, adjusting the pH value to 4.0-4.5, adding 5-7 parts of saccharifying enzyme, mixing uniformly, keeping the temperature for 55-65min, and taking supernatant A for later use;
(6) preparing brown sugar water: dissolving 310-330 parts of brown sugar and 70-90 parts of maltose syrup in 4000 parts of water at 74-76 ℃, and taking supernatant B for later use;
(7) inoculation: putting 2.2L of the supernatant A and 3.8L of the supernatant B into a high-temperature sterilized Kaschin tank, sealing, sterilizing in a sterilizing pot at 115 ℃ for 20min, transferring into a glass fermentation tank while the solution is hot, cooling to room temperature, and respectively inoculating 170ml of yeast liquid, 102ml of lactobacillus paracasei liquid and 68ml of lactobacillus plantarum in an aseptic operation platform;
(8) fermentation: placing the glass fermentation tank in an incubator at 30 ℃ for 5d, and shaking once every other day during the incubation;
(9) and (3) flavor blending: taking out after fermentation, adding 3.5% Mel, blending, and canning.
Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: the invention takes tartary buckwheat powder, brown sugar, saccharifying enzyme and maltose syrup as main raw materials, wherein the brown sugar mainly functions to provide a carbon source for microbial growth; the malt syrup mainly has the effects of improving the taste of finished products, endowing the tartary buckwheat ferment with malt fragrance, improving the quality of products, accelerating the sugar degree degradation of the tartary buckwheat ferment, and being used as a thickening agent to enable the products to have certain viscosity and fluidity so as to improve the taste and appearance of the products. The product of the invention is not added with other preservatives, thus fully ensuring the safety of food. The fermented ferment product disclosed by the invention is soft in taste, palatable in sour and sweet taste, aromatic in flavor and rich in fermented flavor. The invention adopts lactic acid fermentation technology, the production period is obviously shortened compared with the natural fermentation period, the fermentation condition is easier to control than the natural condition, and the sweetener is used for blending the product after fermentation, thereby enhancing the flavor and the characteristics of the product, having stable product performance, good flavor, no preservative, fully exerting the nutritive value of the tartary buckwheat, increasing the application variety of the seasoning, having simple operation process, being suitable for large-scale industrial production and having good market application prospect.
Detailed Description
Example 1
A preparation method of a microbial compound fermentation tartary buckwheat enzyme comprises the following steps:
(1) preparing materials: grinding full tartary buckwheat without rottenness and mildew, sieving with a 40-mesh sieve, and placing in a refrigerator at 4 ℃ for later use;
(2) activating strains: inoculating the yeast preserved on the inclined plane into a wort culture medium, lactobacillus paracasei and lactobacillus plantarum strains into an MRS solid culture medium, and culturing the yeast at 30 ℃ and lactobacillus at 37 ℃ for 2 d;
(3) seed liquid culture: weighing 40g of maltose syrup, fully dissolving in 1000ml of beaker filled with 400ml of water and 75 ℃, subpackaging in three conical flasks, sealing with a sealing film, sterilizing in a 115 ℃ sterilization pot for 20min, cooling to room temperature, respectively inoculating the three activated strains in an aseptic operation table, labeling, performing shake culture for 48h, putting yeast in a 30 ℃ shaking table, and putting lactic acid bacteria in a 37 ℃ shaking table;
(4) size mixing, cooking and pasting: mixing 75g of radix Et rhizoma Fagopyri Tatarici powder with 3.75L of water, boiling and gelatinizing for 55 min;
(5) saccharification: cooling the gelatinized homogenate to 58 ℃, adjusting the pH value to 4.0, adding 5g of saccharifying enzyme, fully mixing, keeping the temperature for 55min, and taking supernatant A for later use;
(6) preparing brown sugar water: dissolving 330g of brown sugar and 70g of maltose syrup in 4L of water at 74 ℃, and taking supernatant B for later use;
(7) inoculation: putting 2.2L of the supernatant A and 3.8L of the supernatant B into a high-temperature sterilized Kaschin tank, sealing, sterilizing in a sterilizing pot at 115 ℃ for 20min, transferring into a glass fermentation tank while the solution is hot, cooling to room temperature, and respectively inoculating 170ml of yeast liquid, 102ml of lactobacillus paracasei liquid and 68ml of lactobacillus plantarum in an aseptic operation platform;
(8) fermentation: placing the glass fermentation tank in an incubator at 30 ℃ for 5d, and shaking once every other day during the incubation;
(9) and (3) flavor blending: taking out after fermentation, adding 3.5% Mel, blending, and canning.
Example 2
A preparation method of a microbial compound fermentation tartary buckwheat enzyme comprises the following steps:
(1) preparing materials: grinding full tartary buckwheat without rottenness and mildew, sieving with a 40-mesh sieve, and placing in a refrigerator at 4 ℃ for later use;
(2) activating strains: inoculating the yeast preserved on the inclined plane into a wort culture medium, lactobacillus paracasei and lactobacillus plantarum strains into an MRS solid culture medium, and culturing the yeast at 30 ℃ and lactobacillus at 37 ℃ for 2 d;
(3) seed liquid culture: weighing 45g of maltose syrup, fully dissolving the maltose syrup in a 1000ml beaker filled with 450ml of water and 75 ℃, subpackaging the maltose syrup in three conical flasks, sealing the flasks with a sealing film, sterilizing the flasks in a 115 ℃ sterilization pot for 20min, cooling the cooled flasks to room temperature, respectively inoculating the activated three strains in an aseptic operation table, labeling the three strains, performing shake culture for 48h, putting yeast in a 30 ℃ shaking table, and putting lactic acid bacteria in a 37 ℃ shaking table;
(4) size mixing, cooking and pasting: mixing 80g of radix Et rhizoma Fagopyri Tatarici powder with 4L of water, boiling and gelatinizing for 60 min;
(5) saccharification: cooling the gelatinized homogenate to 60 ℃, adjusting the pH value to 4.2, adding 6g of saccharifying enzyme, fully mixing, keeping the temperature for 60min, and taking supernatant A for later use;
(6) preparing brown sugar water: dissolving 320g of brown sugar and 80g of maltose syrup in 4L of water at 74-76 ℃, and taking supernatant B for later use;
(7) inoculation: putting 2.2L of the supernatant A and 3.8L of the supernatant B into a high-temperature sterilized Kaschin tank, sealing, sterilizing in a sterilizing pot at 115 ℃ for 20min, transferring into a glass fermentation tank while the solution is hot, cooling to room temperature, and respectively inoculating 170ml of yeast liquid, 102ml of lactobacillus paracasei liquid and 68ml of lactobacillus plantarum in an aseptic operation platform;
(8) fermentation: placing the glass fermentation tank in an incubator at 30 ℃ for 5d, and shaking once every other day during the incubation;
(9) and (3) flavor blending: taking out after fermentation, adding 3.5% Mel, blending, and canning.
Example 3
A preparation method of a microbial compound fermentation tartary buckwheat enzyme comprises the following steps:
(1) preparing materials: grinding full tartary buckwheat without rottenness and mildew, sieving with a 40-mesh sieve, and placing in a refrigerator at 4 ℃ for later use;
(2) activating strains: inoculating the yeast preserved on the inclined plane into a wort culture medium, lactobacillus paracasei and lactobacillus plantarum strains into an MRS solid culture medium, and culturing the yeast at 30 ℃ and lactobacillus at 37 ℃ for 2 d;
(3) seed liquid culture: weighing 50g of maltose syrup, fully dissolving in 1000ml of beaker filled with 500ml of water at 75 ℃, subpackaging in three conical flasks, sealing with a sealing film, sterilizing in a 115 ℃ sterilization pot for 20min, cooling to room temperature, respectively inoculating the three activated strains in an aseptic operation table, labeling, performing shake culture for 48h, putting yeast in a 30 ℃ shaking table, and putting lactic acid bacteria in a 37 ℃ shaking table;
(4) size mixing, cooking and pasting: mixing 85g of radix Et rhizoma Fagopyri Tatarici powder with 4250g of water, boiling and gelatinizing for 65 min;
(5) saccharification: cooling the gelatinized homogenate to 62 ℃, adjusting the pH value to 4.5, adding about 7g of saccharifying enzyme, fully mixing, keeping the temperature for 65min, and taking supernatant A for later use;
(6) preparing brown sugar water: dissolving 310g of brown sugar and 90g of maltose syrup in 4L of water at 76 ℃, and taking supernatant B for later use;
(7) inoculation: putting 2.2L of the supernatant A and 3.8L of the supernatant B into a high-temperature sterilized Kaschin tank, sealing, sterilizing in a sterilizing pot at 115 ℃ for 20min, transferring into a glass fermentation tank while the solution is hot, cooling to room temperature, and respectively inoculating 170ml of yeast liquid, 102ml of lactobacillus paracasei liquid and 68ml of lactobacillus plantarum in an aseptic operation platform;
(8) fermentation: placing the glass fermentation tank in an incubator at 30 ℃ for 5d, and shaking once every other day during the incubation;
(9) and (3) flavor blending: taking out after fermentation, adding 3.5% Mel, blending, and canning.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification and equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (3)
1. A microbial compound fermentation tartary buckwheat enzyme comprises the following raw materials in parts by weight:
75-85 parts of tartary buckwheat powder, 330 parts of brown sugar 310-.
2. The microbial complex fermentation tartary buckwheat ferment of claim 1, wherein the yeast is peritoneal yeast (Saccharomycopsis fibuligera: (A))Saccharomycopsisfibuligera) The laboratory preservation number is: FBKL2.8DJCS1, the yeast is preserved in China center for type culture Collection (address: Wuhan university in Wuhan, China) at 12 month and 11 days in 2020, with the preservation number: CCTCC NO, M2020891, name: saccharomycopsis fibuligera FBKL2.8DJCS1 (Saccharomyces cerevisiae FBKL2.8DJCS1); the lactobacillus is Lactobacillus paracasei (L.) (Lactobacillus paracasei) And Lactobacillus plantarum: (Lactobacillus plantarum) The laboratory collection numbers are FBKL1.0328 and FBKL1.0310, respectively, wherein lactobacillus paracasei FBKL1.3028 is deposited at the chinese type culture collection (address: wuhan university in Wuhan, China), the preservation number: CCTCC NO: M2020156, with the name: lactobacillus paracasei FBKL1.3028 (Lactobacillus paracasei FBKL 1.3028).
3. A preparation method of a microbial compound fermentation tartary buckwheat enzyme comprises the following steps:
(1) preparing materials: grinding full tartary buckwheat without rottenness and mildew, sieving with a 40-mesh sieve, and placing in a refrigerator at 4 ℃ for later use;
(2) activating strains: inoculating the yeast preserved on the inclined plane into a wort culture medium, lactobacillus paracasei and lactobacillus plantarum strains into an MRS solid culture medium, and culturing the yeast at 30 ℃ and lactobacillus at 37 ℃ for 2 d;
(3) seed liquid culture: taking 40-50 parts of maltose syrup, fully dissolving in a 1000ml beaker containing 500ml of 400-plus-one and 75 ℃ water, subpackaging in three conical bottles, sealing by using a sealing film, sterilizing for 20min in a 115 ℃ sterilizing pot, cooling to room temperature, respectively inoculating three activated bacteria on a sterile operation table, labeling, performing shake culture for 48h, putting yeast on a 30 ℃ shaking table, and putting lactic acid bacteria on a 37 ℃ shaking table;
(4) size mixing, cooking and pasting: mixing 75-85 parts of tartary buckwheat powder with 3750 and 4250 parts of water, boiling and gelatinizing for 55-65 min;
(5) saccharification: cooling the gelatinized homogenate to 58-62 ℃, adjusting the pH value to 4.0-4.5, adding 5-7 parts of saccharifying enzyme, mixing uniformly, keeping the temperature for 55-65min, and taking supernatant A for later use;
(6) preparing brown sugar water: dissolving 310-330 parts of brown sugar and 70-90 parts of maltose syrup in 4000 parts of water at 74-76 ℃, and taking supernatant B for later use;
(7) inoculation: putting 2.2L of the supernatant A and 3.8L of the supernatant B into a high-temperature sterilized Kaschin tank, sealing, sterilizing in a sterilizing pot at 115 ℃ for 20min, transferring into a glass fermentation tank while the solution is hot, cooling to room temperature, and respectively inoculating 170ml of yeast liquid, 102ml of lactobacillus paracasei liquid and 68ml of lactobacillus plantarum in an aseptic operation platform;
(8) fermentation: placing the glass fermentation tank in an incubator at 30 ℃ for 5d, and shaking once every other day during the incubation;
(9) and (3) flavor blending: taking out after fermentation, adding 3.5% Mel, blending, and canning.
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