CN104856044A - Kefir ginseng enzyme and preparation method thereof - Google Patents
Kefir ginseng enzyme and preparation method thereof Download PDFInfo
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- CN104856044A CN104856044A CN201510316961.8A CN201510316961A CN104856044A CN 104856044 A CN104856044 A CN 104856044A CN 201510316961 A CN201510316961 A CN 201510316961A CN 104856044 A CN104856044 A CN 104856044A
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Abstract
The invention relates to a Kefir ginseng enzyme and a preparation method thereof, and belongs to the technical field of fermented foods. The preparation of the product comprises two processes of preparation of a Kefir ginseng enzyme solution and preparation of Kefir ginseng enzyme powder. The method comprises the following specific steps: treating raw materials, inoculating, fermenting, filtering, and performing low-temperature spray drying, and obtaining the powder. The Kefir ginseng enzyme disclosed by the invention has the characteristics that the processing method is simple and feasible, and a Kefir ginseng enzyme formula is scientific and reasonable; the active ingredients and activities of ginseng, lycium barbarum, Chinese-date, hawthorn fruit and other fruit and vegetable raw materials are combined, the Kefir ginseng enzyme with unique taste and rich nutrition is prepared by virtue of fermentation of a Kefir granule fermentation agent, and the activities and functions of the active ingredients of the raw materials are remained and improved to the greatest degree. Meanwhile, the product disclosed by the invention is rich in protease, amylase, superoxide dismutase, vitamin and the like, and digestion and absorption of the human body on nutritive materials are greatly enhanced.
Description
Technical field:
The present invention relates to the processing technique field of fermented food, specifically relate to a kind of Kefir grains ginseng ferment and preparation method thereof.
Background technology:
Ginseng has long history in China, and as the plant of integration of drinking and medicinal herbs, it is nutritious, of many uses, is established as new resource food at present.Ginseng has multiple nutritional components and bioactivator, by human body is required, as carbohydrate, protein, amino acid, vitamin and various trace elements etc.Heavy many biologically actives and the pharmacological actions such as the principle active component in ginseng has panaxan, panaxoside, ginseng polypeptide etc., has anti-tumor virus, strengthens immunoloregulation function, and antioxidant and anti-aging is active.In the world, a lot of country makes various food and health food application ginseng or renders to domestic and international market; At home, ginseng is the special product that Jilin Province has local characteristic.Continue to bring out in the market: the numerous food such as ginseng candy, ginseng bakery, ginseng drink, ginseng reconstituted food, greatly enriched food products market.
Kefir granule is as leavening, and its bacterium is very complicated mutually, the homobium be made up of multiple beneficial microorganisms such as lactic acid bacteria, acetic acid bacteria and saccharomycete; Its profile is the white of coralliform or cauliflower or lurid nutty structure; Its main component is water, viscous polysaccharide, a small amount of protein, lipid and other composition etc., its phage surface has good elasticity, owing to containing multiple beneficial microorganism in Kefir granule, its probio health to human body produced by metabolism is in the product useful.
Ferment is also called " enzyme ", is the catalyst of various biochemical reaction, and ferment is the indispensable important substance of human body, and it is present in all living cells, have activated the vigor of cell, makes cell display go out all signs of life.Ferment is divided into two large class, i.e. external ferment and body endo enzymes.But the ferment in human body is limited, with advancing age, ferment can slowly reduce.When the effect of body endo enzyme is weak or reduce, disease will be following.Therefore, human body reasonably should meet metabolic needs from external supplementary ferment, infecting of resist the disease.Kefir granule is inoculated in the raw material such as ginseng, matrimony vine, hawthorn, lemon, carrot, apple, pears, dragon fruit, orange handled well by the present invention, prepare a kind of special taste, nutritious Kefir grains ginseng ferment, make the active ingredient in raw material be easier to be absorbed by the body.
Summary of the invention:
The technical problem that quasi-solution of the present invention is determined is, provides a kind of Kefir grains ginseng ferment and preparation method thereof.
A kind of Kefir grains ginseng ferment, by weight percentage, its formula material component and proportioning are: ginseng 2% ~ 4%, matrimony vine 2% ~ 4%, date 4% ~ 8%, hawthorn 1% ~ 2%, lemon 1%-2%, carrot 16% ~ 18%, apple 16% ~ 18%, pears 16% ~ 18%, dragon fruit 16% ~ 18%, orange 16% ~ 18%, and auxiliary material sucrose addition is 30% ~ 60% of total base-material;
The preparation of Kefir grains ginseng ferment liquid, comprises the following steps:
(1) Feedstock treating
After ginseng cleaning, with ginseng: the ratio of water=1:20 soaks 5 hours, section, thickness is 2 ~ 5mm, and poach extracts, and filters and obtains Ginseng extract;
Date cleans up, and cuts stoning;
After the cleaning of fruits and vegetables class raw material, use the ClO 2 solution sterilizing 5 ~ 10min of 40% ~ 60%, process rear cleaning, drain, stripping and slicing, smash to pieces;
(2) inoculation fermentation
The supplementary material handled well is put into the fermentation tank through sterilization processing, by weight volume ratio inoculation Kefir granule leavening, at 25 ~ 40 DEG C of condition bottom fermentation 2-3 days;
(3) filter
200 order ~ 400 object filtered through gauze are used to obtain Kefir grains ginseng ferment liquid;
The preparation of Kefir grains ginseng ferment powder, the step comprised and condition as follows:
After homogeneous 10 ~ 20min, be 120 ~ 140 DEG C at inlet air temperatures by the Kefir grains ginseng ferment liquid prepared under 20 ~ 30Mpa pressure, leaving air temp is under the condition of 50 ~ 70 DEG C, prepares Kefir grains ginseng ferment powder by low temperature spray drying;
Beneficial effect: a kind of Kefir grains ginseng ferment of the present invention is applicable to general population's consumption; Feature of the present invention is that processing method is simple, and Kefir grains ginseng ferment scientific formulation is reasonable; In conjunction with active ingredient and the activity of ginseng, matrimony vine, date, hawthorn and other fruit and vegetable materials, a kind of special taste, nutritious Kefir grains ginseng ferment are prepared by Kefir granule is ferment-fermented.Compared with preparation method of the present invention is fermented with traditional natural, while saving the plenty of time, also retain and improve activity and the function of material effective component to greatest extent.Product of the present invention is rich in abundant protease, amylase, superoxide dismutase, vitamin etc., significantly enhances the peptic ulcer bleeding of human body to nutriment.
The drinking method of Kefir grains ginseng ferment liquid: (1) directly drinking stock solution (2) drinks with after drinking water dilution; The amount of drinking at every turn: 10-30ml, every day 1-3 time;
The eating method of Kefir grains ginseng ferment powder: use drinking water, milk etc. to reconstitute and drink, the amount of drinking 20 ~ 50g at every turn, every day 1 ~ 3 time;
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that embodiment is only not used in for illustration of the present invention to limit the scope of the invention.
The preparation of embodiment 1 one kinds of Kefir grains ginseng ferment liquid
Choosing of supplementary material: take raw material ginseng 80g, matrimony vine 40g, date 80g, hawthorn 20g, lemon 20g, carrot 320g, apple 320g, pears 320g, dragon fruit 320g, orange 320g, auxiliary material sucrose 552g;
It is obtained that a kind of Kefir grains ginseng ferment liquid is through following steps:
(1) Feedstock treating
After ginseng cleaning, with ginseng: the ratio of water=1:20 soaks 5 hours, section, thickness is 2 ~ 5mm, and poach extracts, and filters and obtains Ginseng extract;
Date cleans up, and cuts stoning;
After the cleaning of fruits and vegetables class raw material, use the ClO 2 solution sterilizing 10min of 40%, process rear cleaning, drain, stripping and slicing, smash to pieces;
(2) inoculation fermentation
The supplementary material handled well is put into the fermentation tank through sterilization processing, by weight volume ratio inoculation Kefir granule leavening, 28 DEG C of condition bottom fermentations 3 days;
(3) filter
200 order filtered through gauze are used to obtain Kefir grains ginseng ferment liquid.
The preparation of embodiment 2 one kinds of Kefir grains ginseng ferment liquid
Choosing of supplementary material: take raw material ginseng 40g, matrimony vine 80g, date 160g, hawthorn 40g, lemon 40g, carrot 360g, apple 360g, pears 360g, dragon fruit 360g, orange 360g, the addition of auxiliary material sucrose is the 1296g of total base-material;
It is obtained that a kind of Kefir grains ginseng ferment liquid is through following steps:
(1) Feedstock treating
After ginseng cleaning, with ginseng: the ratio of water=1:20 soaks 5 hours, section, thickness is 2 ~ 5mm, and poach extracts, and filters and obtains Ginseng extract;
Date cleans up, and cuts stoning;
After the cleaning of fruits and vegetables class raw material, use the ClO 2 solution sterilizing 5min of 50%, process rear cleaning, drain, stripping and slicing, smash to pieces;
(2) inoculation fermentation
The supplementary material handled well is put into the fermentation tank through sterilization processing, by weight volume ratio inoculation Kefir granule leavening, 37 DEG C of condition bottom fermentations 2 days;
(3) filter
300 order filtered through gauze are used to obtain Kefir grains ginseng ferment liquid.
The preparation of embodiment 3 one kinds of Kefir grains ginseng ferment powder
Choosing of supplementary material: take raw material ginseng 80g, matrimony vine 40g, date 80g, hawthorn 20g, lemon 20g, carrot 320g, apple 320g, pears 320g, dragon fruit 320g, orange 320g, auxiliary material sucrose 552g;
It is obtained that a kind of ginseng ferment powder is through following steps:
(1) Feedstock treating
After ginseng cleaning, with ginseng: the ratio of water=1:20 soaks 5 hours, section, thickness is 2 ~ 5mm, and poach extracts, and filters and obtains Ginseng extract;
Date cleans up, and cuts stoning;
After the cleaning of fruits and vegetables class raw material, use the ClO 2 solution sterilizing 5min of 60%; Process rear cleaning, drain, stripping and slicing, smash to pieces;
(2) inoculation fermentation
The supplementary material handled well is put into the fermentation tank through sterilization processing, by weight volume ratio inoculation Kefir granule leavening, 28 DEG C of condition bottom fermentations 3 days;
(3) filter
400 order filtered through gauze are used to obtain Kefir grains ginseng ferment liquid;
(4) low temperature spray drying powder process
By the Kefir grains ginseng ferment liquid for preparing under 20Mpa condition after homogeneous 20min; Be 130 DEG C at inlet air temperatures, leaving air temp is under the condition of 50 DEG C, prepares Kefir grains ginseng ferment powder by low temperature spray drying.
Claims (6)
1. a Kefir grains ginseng ferment, it is characterized in that, Kefir grains ginseng ferment by weight percentage, its formula material component and proportioning are: ginseng 2% ~ 4%, matrimony vine 2% ~ 4%, date 4% ~ 8%, hawthorn 1% ~ 2%, lemon 1%-2%, carrot 16% ~ 18%, apple 16% ~ 18%, pears, dragon fruit, orange 16% ~ 18%, and auxiliary material sucrose addition is 30% ~ 60% of total base-material.
2. the preparation method of Kefir grains ginseng ferment liquid as claimed in claim 1, is characterized in that, comprise the following steps:
(1) Feedstock treating
Ginseng cleaning, immersion, section, poach extracts, and filters and obtains Ginseng extract;
Other raw material sterilization, cleaning, stoning, drain, stripping and slicing, to smash to pieces;
(2) inoculation fermentation
The supplementary material handled well is put into the fermentation tank through sterilization processing, and ferment-fermented by described percentage by weight inoculation Kefir granule, fermentation temperature is 25 DEG C ~ 40 DEG C, and fermentation time is 2 ~ 3 days;
(3) filter
200 order ~ 500 order filtered through gauze are used to obtain Kefir grains ginseng ferment liquid.
3. the preparation method of Kefir grains ginseng ferment liquid as claimed in claim 2, is characterized in that the preparation method of the Ginseng extract described in step (1) is:
By weight percentage, ginseng: after the ratio of water=1:20 soaks 5 hours, cut into slices by ginseng, thickness is 2 ~ 5mm, and poach extracts, and filters and obtains Ginseng extract.
4. the preparation method of Kefir grains enzyme liquid as claimed in claim 2, it is characterized in that the fruits and vegetables sterilization processing described in step (1) uses ClO 2 solution to carry out sterilization, concentration is 40% ~ 60%, and the soaking disinfection time is 5 ~ 10min.
5. the preparation method of Kefir grains ginseng ferment powder as claimed in claim 2, is characterized in that, the Kefir grains ginseng ferment liquid prepared is carried out homogeneous, prepares Kefir grains ginseng ferment powder by low temperature spray drying.
6. the preparation method of Kefir grains ginseng ferment powder as claimed in claim 5, is characterized in that described processing condition is: pressure 20 ~ 30Mpa, time 10 ~ 20min; The condition of low temperature spray drying is: inlet air temperatures 120 ~ 140 DEG C, leaving air temp 50 ~ 70 DEG C.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231163A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Ginseng ferment and preparation method thereof |
| CN105685987A (en) * | 2016-02-03 | 2016-06-22 | 辽宁三元生态科技股份有限公司 | Ginseng fruit enzyme and preparation method thereof |
| CN105942085A (en) * | 2016-05-04 | 2016-09-21 | 河南科技学院 | Fruit and vegetable drink and production technology thereof |
| CN106036325A (en) * | 2016-06-20 | 2016-10-26 | 合肥丰瑞隆生物科技有限公司 | Fructus lycii enzyme and preparation method thereof |
| CN106072567A (en) * | 2016-07-01 | 2016-11-09 | 谢少韩 | A kind of ginseng product and preparation technology thereof |
| CN107259522A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | Epimedium ferment |
| CN107259524A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | A kind of sunflower head ferment |
| CN107259523A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | The careless ferment of one kind file |
| CN110623252A (en) * | 2018-06-21 | 2019-12-31 | 吉林省绿色食品工程研究院 | Development of functional edible enzyme |
| CN111227148A (en) * | 2020-01-15 | 2020-06-05 | 吉林农业大学 | Preparation method of ginseng flower fermented beverage |
| CN111317127A (en) * | 2018-12-17 | 2020-06-23 | 柏云峰 | Ginseng stem and leaf enzyme capable of growing for 5 years or less and preparation process thereof |
-
2015
- 2015-06-10 CN CN201510316961.8A patent/CN104856044A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231163A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Ginseng ferment and preparation method thereof |
| CN105685987A (en) * | 2016-02-03 | 2016-06-22 | 辽宁三元生态科技股份有限公司 | Ginseng fruit enzyme and preparation method thereof |
| CN107259522A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | Epimedium ferment |
| CN107259524A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | A kind of sunflower head ferment |
| CN107259523A (en) * | 2016-04-07 | 2017-10-20 | 辽宁三元生态科技股份有限公司 | The careless ferment of one kind file |
| CN105942085A (en) * | 2016-05-04 | 2016-09-21 | 河南科技学院 | Fruit and vegetable drink and production technology thereof |
| CN106036325A (en) * | 2016-06-20 | 2016-10-26 | 合肥丰瑞隆生物科技有限公司 | Fructus lycii enzyme and preparation method thereof |
| CN106072567A (en) * | 2016-07-01 | 2016-11-09 | 谢少韩 | A kind of ginseng product and preparation technology thereof |
| CN110623252A (en) * | 2018-06-21 | 2019-12-31 | 吉林省绿色食品工程研究院 | Development of functional edible enzyme |
| CN111317127A (en) * | 2018-12-17 | 2020-06-23 | 柏云峰 | Ginseng stem and leaf enzyme capable of growing for 5 years or less and preparation process thereof |
| CN111227148A (en) * | 2020-01-15 | 2020-06-05 | 吉林农业大学 | Preparation method of ginseng flower fermented beverage |
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Application publication date: 20150826 |