CN103704702A - Ginkgo ferment and preparation method thereof - Google Patents

Ginkgo ferment and preparation method thereof Download PDF

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Publication number
CN103704702A
CN103704702A CN201310743355.5A CN201310743355A CN103704702A CN 103704702 A CN103704702 A CN 103704702A CN 201310743355 A CN201310743355 A CN 201310743355A CN 103704702 A CN103704702 A CN 103704702A
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ginkgo
ferment
preparation
bacterial classification
cfu
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CN103704702B (en
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梁岩
陈宏运
颜晓庆
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Shanghai canjin Ecological Agriculture Technology Development Co.,Ltd.
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Shenzhen Institute of Advanced Technology of CAS
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    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/161—Mesenteroides
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides a gingko ferment and a preparation method thereof. The ginkgo ferment is prepared by the following active ingredients in percentage by weight: 30-50% of ginkgo nuts, 20-40% of apples, 10-20% of carrots, 5-10 parts of lentinus edodes, 5-10% of hawthorns, 5-10 parts of burdock, 2-4% of barbary wolfberry fruit, and 2-4% of lemon. The ginkgo ferment is complete in nutrients, mellow in mouth feeling, and harmonious in sourness and sweetness. According to the preparation method for the ginkgo ferment, the ginkgo ferment prepared by inoculating complex strains into active ingredients through fermentation, postripenness, filtration and other techniques is stable in quality, can be stored at normal temperature, and has excellent market prospects.

Description

A kind of ginkgo ferment and preparation method thereof
Technical field
The present invention relates to plant fermentation food processing technology field, particularly a kind of ginkgo ferment and preparation method thereof.
Background technology
Ginkgo (Ginkgo biloba L.) also cry gingko, is the Relict Plant that have the title of " living fossil ", is multiduty economic tree, integrate leaf with, fruit with, material with, protect, view and admire.China is the cradle of ginkgo, and resource accounts for 70% left and right of world's total amount.The traditional Chinese medical science is commonly used to treat the diseases such as bronchial astehma, chronic bronchitis, pulmonary tuberculosis, seminal emission, and ginkgo nut also belongs to the material in China's integration of drinking and medicinal herbs catalogue.Domestic and international multinomial research finds that the contained flavonoids of ginkgo, lactone compound are main pharmaceutical component bases, has the circulation of the cardiovascular and cerebrovascular of improvement, and Platelet Activating Factor, delays senility, improves memory, anti-inflammation, and the multiple efficacies such as enhance metabolism.Therefore the exploitation of gingko resource receive much concern.
At present, in gingko resource develops, ginkgo leaf resources science is studied and is utilized technology relatively ripe, and existing many pieces of patents and scientific paper are reported both at home and abroad, and ginkgo biloba p.e and derived product thereof have also occupied the suitable market share; The report developing for ginkgo nut is relatively less, except traditional boiling processing or microwave processed food, minority Chinese patent has reported that ginkgo nut is developed to health ginkgo powder (CN200910094848.4), ginkgo oil microcapsules (CN201010512324.5) or is re-dubbed gingko health product (CN201010536842.0) etc. with other components.The paper that minority is published has both at home and abroad been reported respectively preparation of starch structure function (2012), proteolysis polypeptide (2013) and gingko juice (2012), ginkgo yogurt (2008) in ginkgo nut etc.In addition, also have in the dry ginkgo nut of bibliographical information and exist a small amount of allergen as 4-methoxyl group pyridoxol and ginkgoic acid.The exploitation of ginkgo nut resource have been limited to a certain extent.
In summary, the major defect of prior art and product is: spininess is to single component exploitation or adopt low value processing mode, and product nutritive value is not comprehensive, and bio-absorbable is utilized rate variance, and the added economic value of generation is lower, also has a small amount of allergen.And at present domestic there is no be take the ginkgo ferment food that ginkgo nut prepared as primary raw material, there is no the relevant report of ginkgo ferment technology of preparing yet.
Summary of the invention
The present invention aims to provide that a kind of comprehensive nutrition, mouthfeel are mellow, the ginkgo ferment of sour-sweet coordination and preparation method thereof.This ginkgo ferment compatibility plant that rests on a scientific basis is raw material, by adding multiple probiotics fermention, prepare, make its concentrated and more easily absorption in the process of fermentation and maturation, greatly improve product efficacy and edible safety, make the ginkgo ferment with fine nutritional health function.
A kind of ginkgo ferment provided by the invention, is made by following raw material: ginkgo nut 30～50%; Apple 20～40%; Carrot 10～20%; Mushroom 5～10%; Hawthorn 5～10%; Burdock 5～10%; The fruit of Chinese wolfberry 2～4%; Lemon 2～4%; All percentage is percetage by weight.
In raw material of the present invention, ginkgo nut is rich in starch, protein and sugar class, and delicious flavour is pliable and tough satiny, and is rich in the bioactivators such as Ginkgolides, bilobalide-like.Apple, containing abundant carbohydrate (being mainly sucrose, reduced sugar), organic acid (malic acid, quininic acid, citric acid, tartaric acid, tannic acid etc.), also contains pectin, trace element zinc, iron and vitamins; Carrot is rich in the mineral matters such as sucrose, glucose, starch, carrotene and potassium, calcium, phosphorus; Mushroom is have high protein, low fat, abundant ergosterol, lentinan, several amino acids and vitamin D and contain six large enzyme 40 plurality of enzymes, tool multiple nutrients health-care efficacy, and the fresh perfume (or spice) of mouthfeel; The main active of hawthorn is Flavonoid substances, another containing enriching vitamin C and organic acid (chlorogenic acid, caffeic acid etc.); The several amino acids that burdock contains synanthrin, cellulose, arctic acid, needed by human, the content of protein and calcium is first of tubers; The fruit of Chinese wolfberry contains the nutriments such as abundant carrotene, multivitamin and calcium, iron, and containing special composition such as LBP-X, betaines, tool is nourishing liver and kidney, the effect of benefiting shrewd head; Lemon is rich in vitamins (vitamin C, vitamin B1, vitamin B2), carbohydrate, mineral matter (calcium, hyperkalemia hyponatremia), organic acid (nicotinic acid quininic acid, citric acid, malic acid), aurantiamarin, aurantiin, coumarin etc., very useful to human body.
In raw material, via probiotics fermention, decompose and utilize organic acid (malic acid, lactic acid) and oligosaccharides, polysaccharide and the multiple tool physiologically active secondary metabolite that in raw material, large molecular nutrition composition metabolism produces, and the abundant organic acid, polysaccharide, flavonoids, lactone and the carbohydrate content that in raw material, originally contain, not only mouthfeel is mellow to make ginkgo ferment, sour-sweet coordination, also has multiple nutrients health-care efficacy.
The method of producing ginkgo ferment can be spontaneous fermentation.
The preparation method of a kind of ginkgo ferment provided by the invention, comprises the following steps:
(1) supply raw materials, by ginkgo nut 30～50%, apple 20～40%, carrot 10～20%, mushroom 5～10%, hawthorn 5～10%, burdock 5～10%, the fruit of Chinese wolfberry 2～4% and lemon 2～4% by weight, formed;
(2) rear airtight to adding sugar to mix in raw material, standing extraction, filters, and gets filtrate;
(3) composite bacteria is seeded in filtrate, airtight after stirring, lucifuge fermentation obtains zymotic fluid for 30～45 days at 30 ℃～37 ℃; Composite bacteria comprises at least one at least one and the II class bacterial classification in I class bacterial classification, and wherein I class bacterial classification comprises Lactobacillus plantarum, lactobacillus fermenti, Leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus; II class bacterial classification comprises saccharomyces cerevisiae, Lu Shi Zygosaccharomyces and Hansenula anomala;
(4) zymotic fluid is placed in to closed environment, the standing after-ripening of normal temperature obtains after-ripening liquid, gets supernatant, and filtration obtains ginkgo ferment after removing residue.
In step (1), the fresh ginkgo nut of the ginkgo nut preferred maturity results in season in raw material.
Preferably, the method also comprises raw material is carried out to pretreatment:
A skin is planted in removal, making beating obtains ginkgo magma to adopt craft or hulling machine to shell ginkgo nut, and heating is rear cooling standing to normal temperature.More preferably, heat treated is preferably water bath processing, and temperature is 100 ℃.
Preferably, the method also comprises raw material is carried out to pretreatment:
After apple, carrot, mushroom, hawthorn, burdock, the fruit of Chinese wolfberry, lemon are cleaned, drain away the water, cut into slices or smash processing.
Ginkgo nut separates processing with other raw materials, makes ginkgo magma and carries out the extraction stripping that heat treated is conducive to beneficiating ingredient, makes its nutritional labeling more concentrated, also can remove a small amount of allergen containing in ginkgo nut.
In step (2), preferably, sugar is white granulated sugar, brown sugar, brown sugar or honey.
In raw material, add sugar to mix, airtight, at 15～28 ℃, standing extraction is 5～7 days, until sugar dissolves completely, pol vary stable.Adopt afterwards two-layer gauze to filter, get filtrate.
Preferably, add the sugar with quality such as raw materials.
Sugar on the one hand can be utilized growth by microorganism, and the metabolite such as the organic acid producing through microbial conversion, oligosaccharides, polysaccharide is conducive to mouthfeel and the structural state that product is good.Can provide on the other hand height to ooze environment, be beneficial to the leaching of nutritional labeling in raw material.
In step (3), composite bacteria is seeded in filtrate and is fermented, until fermentation bung no longer aerogenesis, acidity vary stable.
Preferably, the ratio of the quantity in composite bacteria is 1:1～2:1 to I class bacterial classification with II class bacterial classification.
Preferably, composite bacteria is that activated liquid is cultivated bacterial classification, and inoculum concentration is 1.5 * 10 7～3.0 * 10 7cfu/mL.
More preferably, total inoculum concentration of I class bacterial classification is 0.5 * 10 7～1.5 * 10 7cfu/mL, total inoculum concentration of II class bacterial classification is 0.5 * 10 7～1.5 * 10 7cfu/mL.
In step (4), preferably, zymotic fluid is placed in to closed environment standing 3～6 months, obtains without the visible suspension of naked eyes, after-ripening liquid that acidity is stable.
Preferably, supernatant is extracted in siphon, then carries out successively coarse filtration, essence filter and membrane filtration.
More preferably, coarse filtration is pocket type coarse filtration.
More preferably, essence filter is for adopting 0.45 μ m sheet frame to filter.
More preferably, membrane filtration is for adopting 0.22 μ m ceramic membrane or rolling microfiltration membranes to filter.
After multiple times of filtration, the clarification of the ginkgo ferment liquid that obtains is bright, acidity stable, steady quality.
Further, obtain after ginkgo ferment product, under aseptic condition, carry out fillingly, under normal temperature, dry, lucifuge condition, store.
After composite probiotics ferment, the ginkgo ferment product efficacy and the edible safety that obtain improve greatly.Constant product quality, is suitable for large-scale production, has good market prospects.
Correspondingly, the invention also discloses a kind of ginkgo ferment, adopt above-mentioned preparation method to be prepared from.
Mellow, the sour-sweet coordination of ginkgo ferment comprehensive nutrition, mouthfeel making by this method.Meanwhile, allergen ginkgoic acid content is lower than 5 μ g/L, and 4-methoxyl group pyridoxol is lower than 0.5 μ g/L.
Beneficial effect of the present invention:
(1) the invention provides that a kind of comprehensive nutrition, mouthfeel are mellow, the ginkgo ferment of sour-sweet coordination.This ginkgo ferment compatibility plant that rests on a scientific basis is raw material, and comprehensive nutrition is balanced, is rich in nutritional labeling and the useful physiological activators such as multivitamin, organic acid, mineral matter, flavonoids, lactone, polysaccharide and oligosaccharides.
(2) preparation method of ginkgo ferment provided by the invention, by adding multiple probiotics fermention, prepare, make its concentrated and more easily absorption in the process of fermentation and maturation, greatly improve product efficacy and edible safety, make the ginkgo ferment with fine nutritional health function.
(3) the ginkgo ferment steady quality that the present invention prepares, can preserve by normal temperature, has good market prospects.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 400g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 200g, carrot 150g, mushroom 75g, hawthorn 75g, burdock 50g, fruit of Chinese wolfberry 30g, lemon 20g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to Lactobacillus plantarum GIM1.191(Lactobacillus plantarum, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostoc mesenteroides, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomyces cerevisiae, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.2, TTS55%, total reducing sugar 50%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 2
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 400g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 200g, carrot 150g, mushroom 75g, hawthorn 75g, burdock 50g, fruit of Chinese wolfberry 30g, lemon 20g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to Lactobacillus plantarum GIM1.191(Lactobacillus plantarum, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostoc mesenteroides, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomyces cerevisiae, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.0, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 3
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 300g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 300g, carrot 100g, mushroom 75g, hawthorn 75g, burdock 70g, fruit of Chinese wolfberry 40g, lemon 40g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.6kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to Lactobacillus plantarum GIM1.191(Lactobacillus plantarum, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, lactobacillus fermenti GIMT1.061(Lactobacillus fermentum, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostoc mesenteroides, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomyces cerevisiae, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, Hansenula anomala GIM2.94(Hansenula anomala, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 107cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomyces rouxii, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.0, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 4
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 500g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 200g, carrot 100g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 20g, lemon 30g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to lactobacillus acidophilus GIM1.268(Lactobacillus acidophilus, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, lactobacillus bulgaricus GIM1.189(Lactobacillus bulgavicus, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, streptococcus thermophilus GIM1.83(Streptococus thermophilus, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomyces cerevisiae, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, Hansenula anomala GIM2.94(Hansenula anomala, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomyces rouxii, microorganism fungus kind preservation center, Guangdong Province) 0.5 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.1, TTS52%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 5
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 300g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 200g, carrot 120g, mushroom 100g, hawthorn 100g, burdock 100g, fruit of Chinese wolfberry 40g, lemon 40g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to Lactobacillus plantarum GIM1.191(Lactobacillus plantarum, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostoc mesenteroides, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomyces rouxii, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.2, TTS52%, total reducing sugar 50%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 6
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 300g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 300g, carrot 200g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 30g, lemon 20g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to Lactobacillus plantarum GIM1.191(Lactobacillus plantarum, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostoc mesenteroides, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, Lu Shi Zygosaccharomyces GIM2.173(Zygosaccharomyces rouxii, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.0, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 7
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 300g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 400g, carrot 100g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 20g, lemon 30g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) composite bacteria activated seed liquid inoculum concentration is respectively to Lactobacillus plantarum GIM1.191(Lactobacillus plantarum, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, Leuconostoc mesenteroides GIM1.473(Leuconostoc mesenteroides, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, saccharomyces cerevisiae GIM2.60(Saccharomyces cerevisiae, microorganism fungus kind preservation center, Guangdong Province) 1 * 10 7cfu/mL, the filtrate that is seeded to step (2) is upper, airtight after stirring, and loads onto fermentation bung, and 37 ℃ of lucifuges are fermented 30 days, obtain zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening of normal temperature 3 months, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH2.8, TTS50%, total reducing sugar 48%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
Embodiment 8
A preparation method for ginkgo ferment, comprises the following steps particularly:
(1) select the fresh ripe ginkgo nut 300g splitting without rotten nothing, adopt craft or hulling machine shelling to remove kind of a skin, through pulling an oar, process preparation ginkgo magma, after 100 ℃ of heating water bath 5min, cooling standing to normal temperature; After other raw materials (apple 400g, carrot 100g, mushroom 50g, hawthorn 50g, burdock 50g, fruit of Chinese wolfberry 20g, lemon 30g) classification cleans up, dry, be sliced into 1～3cm slice or smash, obtain raw material;
(2) in step (1) raw materials treated, add 1kg white granulated sugar, mix rear airtightly, 25 ℃ of standing extractions 7 days, obtain filtrate 1.5kg after filtered through gauze;
(3) filtrate of step (2) is airtight, loads onto fermentation bung, and 37 ℃ of lucifuge spontaneous fermentation 3 months, obtains zymotic fluid;
(4) zymotic fluid of step (3) is placed in to closed environment, the standing after-ripening 3-6 of normal temperature month, obtains after-ripening liquid;
(5) the after-ripening liquid siphon of step (4) is extracted to supernatant, carry out successively pocket type coarse filtration, 0.45 μ m sheet frame essence filter, 0.22 μ m ceramic membrane filter, obtain ginkgo ferment; Normal temperature, dry, lucifuge storage.
Gained ginkgo ferment product by analysis, organoleptic indicator: liquid clarification is bright, and mouthfeel is mellow, sour-sweet coordination; Physical and chemical index: PH3.3, TTS56%, total reducing sugar 52%, general flavone >=800mg/L; Terpene lactones >=400mg/L; Total arsenic≤0.2mg/L; Lead≤0.05mg/L; Copper≤5mg/L; Ginkgoic acid≤5 μ g/L; 4-methoxyl group pyridoxol≤0.5 μ g/L.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.

Claims (8)

1. a ginkgo ferment, is characterized in that, by following raw material, is made:
Figure FDA0000449593720000011
All percentage is percetage by weight.
2. a preparation method for ginkgo ferment, is characterized in that, comprises the following steps:
(1) supply raw materials, by ginkgo nut 30～50%, apple 20～40%, carrot 10～20%, mushroom 5～10%, hawthorn 5～10%, burdock 5～10%, the fruit of Chinese wolfberry 2～4% and lemon 2～4% by weight, formed;
(2) rear airtight to adding sugar to mix in raw material, standing extraction, filters, and gets filtrate;
(3) composite bacteria is seeded in described filtrate, airtight after stirring, lucifuge fermentation obtains zymotic fluid for 30～45 days at 30 ℃～37 ℃; Described composite bacteria comprises at least one at least one and the II class bacterial classification in I class bacterial classification, and wherein I class bacterial classification comprises Lactobacillus plantarum, lactobacillus fermenti, Leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus; II class bacterial classification comprises saccharomyces cerevisiae, Lu Shi Zygosaccharomyces and Hansenula anomala;
(4) described zymotic fluid is placed in to closed environment, the standing after-ripening of normal temperature obtains after-ripening liquid, gets supernatant, and filtration obtains described ginkgo ferment after removing residue.
3. preparation method as claimed in claim 2, is characterized in that, the following pretreatment of described ginkgo nut process: described ginkgo nut peeling, making beating are obtained to ginkgo magma, and cooling standing to normal temperature after heat treated.
4. preparation method as claimed in claim 2, is characterized in that, described sugar is white granulated sugar, brown sugar, brown sugar or honey.
5. preparation method as claimed in claim 2, is characterized in that, described composite bacteria is that activated liquid is cultivated bacterial classification, and inoculum concentration is 1.5 * 10 7～3.0 * 10 7cfu/mL.
6. preparation method as claimed in claim 5, is characterized in that, total inoculum concentration of described I class bacterial classification is 0.5 * 10 7～1.5 * 10 7cfu/mL, total inoculum concentration of described II class bacterial classification is 0.5 * 10 7～1.5 * 10 7cfu/mL.
7. preparation method as claimed in claim 2, is characterized in that, the ratio of the quantity in composite bacteria is 1:1～2:1 to described I class bacterial classification with II class bacterial classification.
8. preparation method as claimed in claim 2, is characterized in that, obtains after described after-ripening liquid, and supernatant is extracted in siphon, then carries out successively coarse filtration, essence filter and membrane filtration.
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