CN105002255B - Biological processing method and processing equipment for red dates - Google Patents

Abstract

The invention relates to the field of food processing, and particularly provides a biological processing method of red dates. The method of the invention fully utilizes the products processed by the red dates, and efficiently converts all nutrient substances contained in the red dates into food to be absorbed and utilized by human bodies.

Description

Biological processing method and processing equipment for red dates

Technical Field

The invention relates to the field of food processing, in particular to a biological processing method and processing equipment for red dates.

Background

The red date belongs to the food with homology of medicine and food, not only has rich nutrient components, but also has strong medical health care function. According to the analysis center of Chinese academy of agricultural sciences, the common nutrient components of Chinese red dates (dried dates) are as follows: 25 to 30 percent of water, 50.3 to 86.9 percent of sugar (mainly reducing sugar), 2.92 to 4.0 percent of protein, 0.2 to 0.96 percent of crude fat, 1.6 to 3.1 percent of crude fiber, 0.09 to 1.27 percent of phosphorus, 0.61 to 1.05 percent of potassium, 0.03 to 0.06 percent of calcium, 0.01mg/100g of carotene, 0.04mg/100g of kerogen, 0.6mg/100g of nicotinic acid and 0.06mg/100g of thiamine. The red dates are most outstanding in that the content of vitamin C is high, the vitamin C is in the reputation of 'live vitamin C pills', the content of the vitamin C in each hundred grams of fresh jujube pulp is as high as 500-800 mg, which is 70-80 times that of apples and is 7-10 times higher than that of oranges; the content of vitamin P in fructus Jujubae (fresh fruit) is as high as 3300mg/100g, and is the crown of fruits and vegetables, and can maintain normal permeability of capillary vessel, improve microcirculation, promote accumulation of VC in human body, and is effective component for preventing and treating hypertension. A foreign clinical study showed: the patients who continuously eat red dates can recover health more than 3 times faster than patients who simply eat vitamin medicaments. In addition, the red dates also contain 18 amino acids which are necessary for human bodies, wherein 8 amino acids which are necessary for human bodies cannot be synthesized, and histidine and arginine which cannot be synthesized in children. The medical value of the Chinese dates is recorded in Shennong Ben Cao and Ben Cao gang mu, and the Chinese dates are considered to have the effects of tonifying spleen, nourishing stomach, enriching blood, protecting liver, tonifying qi, calming the nerves and the like. According to statistics, 60 percent of the Chinese medicinal composition is prepared from red dates. Modern medical research shows that the red dates have rich nutrient substances and have curative effects on deficiency of qi and blood, anemia, lung deficiency, cough, neurasthenia, insomnia, hypertension, septicemia, allergic purpura and the like, and the red dates are a nutritional nourishing agent which is valued by medical circles at home and abroad; the red jujube contains triterpenes and cyclic adenosine monophosphate, and has strong anticancer and antiallergic effects.

However, in the prior art, the utilization of red dates is not complete, and all nutrient substances contained in the red dates are not efficiently converted into food to be absorbed and utilized by human bodies. For example, ZL200310106544.9 discloses a red date and medlar wine and a preparation method thereof, which only utilizes the reducing sugar of red dates, and discards other nutritional ingredients such as red date pits, red date cellulose and the like. zl2014105337806A discloses a preparation method of health tea containing Pleurotus eryngii and fructus Jujubae, which only uses the pulp of fructus Jujubae, and discards the other components of fructus Jujubae. zl2011104608455A discloses a thickened red jujube pulp suitable for pregnant women, which uses only part of the nutrients of red jujube and has low available components, wherein the macromolecular components in red jujube cannot be absorbed by human body.

In addition, the current processing of red dates leads to low production capacity because large-scale industrial production cannot be realized.

Disclosure of Invention

In order to solve the problems in the prior art, the invention aims to provide a biological processing method of red dates, which can be used for large-scale processing production by using beer fermentation equipment, and the processed products can be completely utilized.

In order to realize the purpose of the invention, the invention firstly provides a biological processing method of red dates, which comprises the following steps:

red date pulp is fermented by utilizing monascus, wine yeast and saccharomyces cerevisiae in beer fermentation equipment, solid-liquid separation is carried out after fermented mash is mature, products in three forms of light phase, heavy phase and solid phase are obtained, and downstream product production can be respectively carried out.

The Monascus, wine yeast and wine yeast are all prepared from commercially available microorganism strains. The monascus is preferably monascus with low production of citrinin.

Further, after the red date pulp enters fermentation equipment, firstly inoculating monascus, keeping anaerobic state for 12 hours after inoculation, inoculating wine yeast and saccharomyces cerevisiae for 12 hours, supplying oxygen after inoculating the wine yeast for 4-6 hours, introducing oxygen for 3-5 minutes under the pressure of 5-6 MPa, keeping the flow and time of oxygen supply for 72 hours after inoculating the yeast, and still keeping the anaerobic state until the fermented mash is mature after 72 hours, wherein the fermented mash is about 28-32 days after feeding.

The time and the temperature holding time are strictly controlled during the temperature rise and the temperature reduction in the red date pulp making process, so that the red date pulp is prevented from rancidity.

Before inoculating red date pulp, saccharifying and gelatinizing rice flour prepared in advance, inoculating monascus, inoculating wine yeast 12 hours after monascus is inoculated, and finally inoculating a brewing strain. Mainly leads the monascus to be enlarged and cultured in advance, and the purpose of inoculation firstly is to inhibit the generation of a byproduct (citrinin) of monascus under an anaerobic environment.

Furthermore, during the process from monascus inoculation to fermented mash maturation, the fermentation temperature is strictly controlled within 26 ℃, and the generation of fermentation by-products methanol and fusel substances is prevented.

Furthermore, the preparation method of the red date pulp comprises the following steps:

putting water and red dates into a saccharification pot in sequence, heating while stirring, heating to 80-100 ℃, keeping the temperature for 20-30 min, cooling to 50-55 ℃, adding pectinase, keeping the temperature for 40-50 min, heating to 55-65 ℃, adding protease (incision enzyme), keeping the temperature for 90-100 min, then heating to 100 ℃, keeping the temperature for 30-40 min, and filtering out red date kernels in mash to obtain red date pulp.

Preferably, the addition amount of the pectinase and the protease is 0.3 per mill (w/w).

Further, the filtered red date pits are made into machine-made charcoal which is used as renewable energy.

Furthermore, the light phase product is prepared into functional red date fermented wine containing red date polysaccharide, red date polypeptide and red date vitamin; preparing the heavy phase product into nucleotide soy sauce; making the solid phase product into the red date juice beverage.

Preferably, the red date pulp is inoculated to the monascus, the wine yeast and the saccharomyces cerevisiae after amplification culture.

The invention also provides red date processing equipment used in the method, and the equipment is characterized in that carbon dioxide recovery equipment is added to the fermentation tank group on the basis of beer production equipment; the stirring impeller of the saccharification pot is improved, and the power and the speed regulating device of the stirring impeller motor are increased; a red date cleaning system and a vibrating screen for filtering red date pits are added; a set of strain propagation system and a primary and secondary strain propagation seed tank are added.

The invention has the beneficial effects that:

the invention provides a red date processing method for industrial production, which can fully utilize the products processed by red dates so as to save resources, reduce waste and protect the environment, and can efficiently convert all nutrient substances contained in the red dates into food which can be absorbed by human bodies.

The processed product obtained by the method can endow beneficial products of red dates and monascus purpureus to functional products (food) by taking the food as a carrier. Functional monascus strains and brewing strains are inoculated to be used as main fermentation conversion kinetic energy. Respectively preparing the following components according to the characteristics of a main fermentation product: (1) extracting carbon dioxide, wherein the reducing sugar of the red dates needs to be fermented and converted by microorganisms in the fermentation process, the reducing sugar is converted into alcohol, and the microorganisms need to be added at a geometric speed in the process, so that a large amount of carbon dioxide needs to be discharged, 1 ton of the reducing sugar of the red dates can generate 277.7kg of carbon dioxide, and the recovery rate reaches 100%. The carbon dioxide recovery device can be directly installed to produce carbon dioxide by using beer production equipment to recover carbon dioxide, and is mature and reliable common equipment. The product has wide application in beverage, food preservation, steel making, casting, agricultural gas fertilizer, chemical basic composition, etc. (2) Preparing the supernatant in the fermentation tank into functional red date fermented wine; (3) preparing a fermented mash intermediate (yeast) into functional nucleotide soy sauce; (4) preparing the fermented mash sediment (solid) into a functional red date juice beverage; (5) and in order to realize environmental protection and high efficiency, the screened red date kernels are dried to prepare the machine-made charcoal by using the red date raw material.

The existing red date processing technologies are mainly restricted by production scale and production conditions, and industrial and standardized production cannot be implemented. The main reasons for realizing the patent technology by adopting beer production equipment and process flow are as follows: the beer production equipment is a biological product production and manufacturing system which has the advantages of highest automation degree, superior production flow, advanced integrated control level and capability of realizing safe, environment-friendly and clean food production in the biological manufacturing field in the world. The production process can realize controllable management and pure fermentation, and is the best choice of standard liquid and deep industrialized fermentation production equipment. The invention adopts beer production equipment to realize intensive, digital and large-scale industrial production. The production process, the process flow file and the production standard can be carried out according to the production standard of beer enterprises. The beer production process flow is mature and reliable in biological product manufacturing, and is always in a safe controllable range from the beginning of raw material treatment to the end of final biological product manufacturing, such as raw material saccharification, gelatinization, crushing, temperature control, flow control, control of temperature control oxygen supply amount of a fermentation tank, control of sterile environment, screening, input, management and control of fermentation strains, and carbon dioxide recovery can meet the requirements of a required standard management control program; the quality of the produced product is stable, and the realization of the product target can be guaranteed by realizing complete control. If pure-breed fermentation is realized, the equipment and the production process can realize pure-breed fermentation; the production process, parameters and indexes can be controlled to achieve the purpose of data, automation and standardized production management.

Monascus has effects in reducing cholesterol, regulating blood lipid, treating osteoporosis, lowering blood pressure, resisting cancer, and protecting kidney function. The medicinal value of red yeast rice is recorded in Bencao gang mu and the like, and the red yeast rice is applied to the present in China as a health care product for improving blood circulation, but the red yeast rice has not attracted attention for a long time. In 1979, the physiologically active substance of Monacolin K was only noticed after an active substance named Monacolin K was isolated from Monascus ruber (Maribor). Red dates are used as a culture medium to inoculate monascus, and delicious food with a health-care function can be metabolized. The red date pulp is used as a fermentation substrate, and a product obtained by inoculating monascus strains for fermentation and proliferation can keep the original functional factors of red dates and bear the product obtained by proliferation of monascus, so that the problem of insufficient color in later-stage production of red dates is solved, and the monascus can also metabolize excellent flavor products, and more importantly, the monascus has antibacterial active substances. The records are recorded as early as "the opening of the celestial work" (stock release): the fish in the world is most prone to decay, but the red yeast rice is thinly coated, so that the fish does not deteriorate even in the midsummer, the maggot flies are not close after 10 days, the color and the taste are not reduced, and the fish is also covered with miraculous drugs. This section describes that red yeast rice has the functions of sterilization and bacteriostasis, and can prevent fish from being infected by bacteria and deteriorating. The fresh-keeping function of resisting the invasion of unknown microorganisms, and the monascus purpureus is inoculated in the production of fermented food, so that the method has the advantage of achieving multiple purposes.

The invention adopts the bioengineering technology to make the red date food, and has the advantages that: (1) the original nutrient components are changed through microbial fermentation, a plurality of unique flavor substances of alcohol, acid, aldehyde, ester and phenol are generated, and the red dates can also generate a large amount of organic acid, alcohol and ester organic acid fermentation products after fermentation, so that the appetite can be promoted by the unique flavor and color of the red dates. (2) During the fermentation process, substances which are beneficial to human bodies, such as active ingredients (such as polysaccharide, dietary fiber and bioflavonoid) in the red date raw material, can be retained by microorganisms. Meanwhile, some factors which are unfavorable to human bodies are inhibited and transformed by fermentation control means. Such as: methanol and fusel alcohol which are easy to generate in the fermentation process are selected for the conditions applied in the microbial metabolism process, namely, the generation of accessory harmful substances such as methanol, fusel alcohol and the like can be inhibited by controlling the fermentation temperature. (3) During fermentation, the enzyme secreted by the microorganism can also crack the cell wall of the raw material cell, so that the utilization efficiency of the nutrients is improved. The protein contained in the red date pulp can be more suitable for human body digestion and absorption through fermentation, and the food can also consume the energy of carbohydrate in the fermentation process, so that the content of fat is reduced, and the effects of preventing arteriosclerosis and reducing blood pressure can be achieved. (4) The fermented food can also participate in the synthesis of vitamin K in human body, and the vitamin K is not only related to the blood coagulation function of the body, but also closely related to bone metabolism, so that the skeleton of the human body can be stronger, and the osteoporosis can be prevented. (5) The fermented food also has active substances of reductase for inhibiting in vivo cholesterol synthesis, and has effects of stimulating organism immune system and mobilizing organism active factors. Therefore, the food can reduce cholesterol and prevent arteriosclerosis, coronary heart disease, cancer and other diseases after being eaten frequently. (6) The red date raw material can be synthesized into abundant nutrient substances after being fermented and converted by microorganisms, and the nutrient substances can be utilized by human bodies. The red jujube raw material can generate organic acid in the fermentation process, increase the amount of B vitamins (including folic acid), and synthesize B12, VB, VK, dextran, acetylcholine, gamma-aminobutyric acid and the like.

The above components are completely contained in the liquid and solid substances of red date fermented mash. Separating fermented mash by a disc centrifuge after fermentation is finished, obtaining functional red date fermented wine containing red date polysaccharide, red date polypeptide, red date vitamin by supernatant (light phase), obtaining yeast milk by suspension (heavy phase), and preparing the yeast milk into the nucleotide soy sauce. The solid phase substance is obtained and the solid substance of the fermented red date is made into the red date juice beverage.

In addition, the invention saves energy, reduces waste and protects environment. Firstly, the carbon dioxide generated in the fermentation process is recovered and further comprehensively utilized. And secondly, red date pits left after red date processing are made into renewable energy, a new fuel of new energy, namely machine-made charcoal (jujube pit charcoal), is used in the fields of barbecue, metallurgy, chemical industry and the like, changes waste into valuable, serves the society and saves energy. The patented technology of the invention actually fully utilizes all components of the red dates without discharging any waste.

Generally, the invention takes the red date raw material as a microbial fermentation substrate, and realizes the biological manufacturing process of continuously preparing carbon dioxide, functional fermented wine, functional nucleotide soy sauce, functional red date beverage and red date pit charcoal by feeding once. The method is a transformation upgrade of the Chinese food manufacturing industry, and due to the adoption of beer production equipment for production, the method is an innovation of the production mode of replacing the traditional manual workshop by the modern bioengineering technology, realizes the production mode of high safety, strong controllability, environmental protection, cleanness and high efficiency of food production, ensures the advantages of safety and functionality of food, and ensures the strong competitiveness of the product market.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

Example 1 bioprocessing of Red dates

1.1, selecting red dates as main materials of fermentation substrates, selecting red dates without mildew or rot, screening, cleaning, and removing impurities.

1.2, industrial rice raw materials.

The monascus culture medium is mainly used as an expanded culture medium, is prepared according to 3 percent of the total feeding amount, and is crushed into 80 meshes for later use.

2.1, preparation of fermentation strains: the strain number is 3, and the strains are respectively as follows:

filamentous fungi monascus (commercially available rice monascus);

svf wine yeast (commercial Angel wine high activity dry yeast BV 818);

saccharomyces cerevisiae (commercial Anqi high temperature resistant Saccharomyces cerevisiae high activity dry yeast).

2.2, a whole set of beer production equipment (except a filling line) is used for raw material treatment and main fermentation, and a carbon dioxide recovery device is added in a fermentation tank group; in addition, (1) the stirring impeller of the saccharification pot is improved, and the power and the speed regulating device of the stirring impeller motor are increased; (2) a red date cleaning system and a red date kernel filtering vibration sieve are arranged in a set; (3) a set of strain propagation system and a primary and secondary strain propagation seed tank are added.

3.1, strain culture and propagation. Inoculating a monascus mould test tube after preparing a culture medium, expanding and culturing to a 1000ml triangular flask, expanding and culturing to a cass tank, and expanding and culturing to a first-stage seed tank and a second-stage seed tank for later use. The main raw material of the monascus culture medium is gelatinized and saccharified rice pulp.

3.2, simultaneously expanding and culturing the wine yeast and the wine brewing strain. Transferring the test tube to a 1000ml triangular flask, expanding and culturing to a cass tank, and expanding and culturing to a first-stage seeding tank and a second-stage seeding tank for later use.

3.3, preparing a main fermentation substrate. Putting the processed red date raw material into a saccharifying pot, wherein the ratio of the dry date raw material to water is 1:3, and if the fresh red dates are fresh, the water-material ratio is reduced according to the moisture of the fresh red dates. Adding water, adding fructus Jujubae raw material, heating while starting stirring impeller, heating to 90 deg.C, maintaining for 20min, cooling to 55 deg.C, adding pectase 0.3 ‰, maintaining for 40min, adding protease 0.3 ‰, maintaining for 90min, heating to 100 deg.C, maintaining for 30min, filtering out fructus Jujubae kernel with mash, pumping filtered fructus Jujubae pulp into fermentation tank with mash pump, maintaining at 28 deg.C, and preparing for inoculation. And (4) screening out the red date kernels by a vibrating screen, conveying the red date kernels to a centrifuge for spin-drying, and standing by.

4. And (5) fermenting. And (2) after a fermentation substrate enters a fermentation tank, inoculating monascus seeds in a bipolar tank, keeping anaerobic state for 12 hours, inoculating wine yeast and saccharomyces cerevisiae for 12 hours, supplying oxygen after 6 hours, introducing oxygen for 3-5 minutes under the pressure of 5-6 MPa, and keeping the flow and time of oxygen supply for 72 hours after yeast inoculation. After 72 hours, the anaerobic state is still kept until the fermented mash is mature after the feeding day 28. From raw material treatment to feeding, inoculation and fermentation, the pH value is kept in a natural state.

4.1, detecting the fermentation degree, the reducing sugar degree, the mash alcohol concentration, the pH value and the total acid every 12 hours in the fermentation process. And (4) finishing tracking to 28 days, immediately cooling after the fermented mash is matured by sensory tasting and detection, and cooling the fermentation tank to about 12 ℃ to prepare for filter pressing.

4.2, the fermented mash passes through a centrifugal machine to realize solid-liquid separation. And performing sensory evaluation and detection on the mature fermented mash, and entering the next procedure.

4.3, solid-liquid separation. The fermented mash is stirred and mixed and then passes through a disc centrifuge, and three forms, namely a light phase, a heavy phase and a solid phase, can be generated through the centrifuge.

4.4, separating the light phase product, and then obtaining the stock solution of the red date fermented wine by a diatomite filter or a paperboard filter for treatment.

4.5, cleaning and precipitating the heavy phase product (yeast), separating pure yeast and waiting for treatment.

4.6, carrying out filter pressing on the solid-phase product through a filter press, and placing the obtained solid substance in a fermentation tank for treatment. And finishing the main fermentation work.

5. Note that:

5.1, after the red date raw material is cleaned, before the red date raw material is put into a saccharification pot: (1) a sharp blade is added on the stirring impeller blade of the saccharifying pot, so as to cut the peel and pulp of the red date raw material and facilitate the complete separation of the pulp, the peel and the pit of the red date.

5.2, strictly controlling the time and the temperature keeping time in the processes of temperature rise and temperature drop after the red jujube pulp is manufactured, and preventing the red jujube pulp from rancidity.

5.3, in the initial stage of inoculation, the dissolved oxygen of the fermentation substrate is strictly controlled, and the anaerobic environment is kept 12 hours after the fermentation tank is put into, so that the generation of the byproduct of the monascus purpureus (citrinin) is mainly controlled.

5.4, the main fermentation temperature is strictly controlled within 26 ℃, and the generation of fermentation by-products methanol and fusel substances is prevented.

Example 2 commercial processing of fermentation products

1. Functional red date fermented wine.

1.1, raw materials and equipment: the light phase material (supernatant of red date fermented mash) of a centrifuge, a negative pressure distillation kettle (used for improving the alcohol content of red date fermented wine), a paperboard filter and a membrane filter.

1.2, step: the light phase product of the centrifuge is red date fermented wine stock solution which contains red date nutrient substances, monascus functional nutrient substances and nutrient substances converted after microbial synthesis, functional factors in the fermented wine comprise red date polysaccharide substances, c-amp (cyclic adenosine monophosphate), saponins, flavonoids and other red date substances which can be dissolved in alcohol and water, are active, and are natural nutrient substances with functionality which can be directly utilized by human bodies after microbial conversion. If the alcohol content of the red date fermented wine needs to be improved, the water in the fermented liquid can be removed by using a negative pressure distillation method so as to improve the alcohol content, and the alcohol content of the fermented wine obtained by the invention is about 9 degrees to 14 degrees. The alcohol content can reach 14-45 degrees after the negative pressure distillation kettle is used.

1.3, filtering the stock solution of the red date fermented wine, transferring the stock solution of the red date fermented wine into a sake tank for storage, reducing the temperature in the filtered red date fermented wine storage tank to 2 ℃ below zero, then completing a low-temperature filtering process through a filter, filtering the red date fermented wine at normal temperature through a 0.3 micron membrane filter once before bottling, wherein the filtered red date fermented wine is a functional red date fermented wine product, and the functional red date fermented wine can be sold in the market. The sugar content of the main fermented red dates is 60 percent (reducing sugar) on average, 4 kilograms of red date pulp can be prepared from one kilogram of dry red dates, the sugar content can be used for 22-25 after saccharification, and 2.6 kilograms of fermented wine which can be converted into 9-14 degrees of alcoholic strength according to 3 percent is inoculated.

1.4, compared with other similar products in the market, the product has the following advantages: (1) the quality of the product is the highest quality of all the products in the current Chinese market. For example, the better products sold in the market are the traditional Chinese medicine preparation products such as 'jin liquor' and 'hongmao medicinal liquor', etc., the product is prepared by biological fermentation, has activity, and can be directly felt by consumers. The quality, the action and the effect of the two products are unknown, and a consumer only tastes a conceptual commodity; (2) the taste and mouthfeel are more excellent. Because the product is prepared by biological fermentation, the flavor and taste of the product are natural conversion substances, and the product is rich in nutrition and is the most delicious; (3) the market competitiveness is strong. According to the production mode of people, the red date raw material is biologically processed, and the three products have the best quality, the best taste and the lowest production and manufacturing cost, so that similar products in the market cannot compete with people; (4) is a leader of transformation and upgrade of goods in China market. The health consciousness of the consumers is aroused, the selection of food and commodities enters the stages of rational consumption, health consumption and quality consumption, and the consciousness of watching advertisement consumption and impulsing consumption is rarely seen. The product quality of the functional red date fermented wine is the best quality in the Chinese wine market (at present), and is most direct to the physical health of consumers, and the consumers can consume the functional red date fermented wine again without hesitation as long as the characteristics and the production method of the product are explained to the consumers.

2. A functional nucleotide soy sauce. The yeast after work and proliferation has its inner solution mainly including RNA, DNA and amino acid. The yeast cells are subjected to enzymolysis to obtain the compound nucleic acid, 5' -nucleotide and amino acid, and the amino acid subjected to enzymolysis of soybean plant protein is added in an auxiliary manner to prepare the soy sauce which has the superior quality of a combination of animal nucleotide and plant amino acid soy sauce, is rich in sauce fragrance, is fresh and fragrant, has unique fragrance of special natural products, and becomes the best-eaten soy sauce in China.

2.1, at present, the main popular product in domestic soy sauce production is the traditional fermented soy sauce. However, over 90% of soy sauce eaten by consumers is amino acid soy sauce hydrolyzed by hydrochloric acid, the national administrative department is called HVP, China strictly controls the method to produce soy sauce, particularly in recent years, HVP has carcinogenic reports, manufacturers in China greatly reduce the use amount of HVP, but the production cost of HVP is only 500ml \1.3 yuan, while the production cost of traditional fermented soy sauce is about 2.4, and the great difference between the added HVP and the traditional production cost prompts manufacturers to produce soy sauce by using HVP without hesitation; however, the production of soy sauce using fresh yeast has been rising at home and abroad. Especially in japan, korea and european countries, domestic use is still rare. Because the yeast source of China is mainly waste yeast for beer production, the beer waste yeast is polluted and loses active ingredients, and therefore, few enterprises are used. Like the yeast for making the red date fermented wine is fresh, only the yeast with activity and no pollution can produce. Korean, Japan, have produced sake, so they extracted the same yeast as our. There are two main methods for extracting yeast at home and abroad: the first is yeast autolysis; secondly, degradation method of the mildew-adding preparation, and the two methods have advantages and disadvantages respectively. The yield of the former is about 70 percent and the yield of the latter is about 90 percent from the yield; from the composition, the yeast extract product of the external enzyme method has high content of flavor nucleotide, and the 5' nucleotide content to the nucleotide content of the autolysis method is very low. This is because yeast cells contain nuclease, which degrades nucleic acid into 3' -nucleotide, and the yeast extract extracted by the external enzyme method contains more low-molecular sugar and peptide than the autolysis method, so the flavor of the product is much heavier. From these two points, the applied enzyme method has a better development prospect. The soy sauce produced by the process not only utilizes the natural nutrient substances extracted from animals by the fermented wine yeast, but also has the characteristics of high amino acid content, good flavor, strong taste and low cost, and simultaneously retains the special color, taste and body feeling of the brewed soy sauce. Each index accords with the national standard, and each ton of yeast (containing water) can produce 3-4 tons of fresh high-quality biological soy sauce. The invention has the advantages that the economic benefit is better, the social benefit is greater, the efficient utilization of resources is realized, the environment is protected, the invention achieves multiple purposes, the produced product meets the requirement of the development progress of the times, and a good product with high safety, good quality and natural attributes is provided for the society. Particularly, in recent years, the HVP has been reported to be carcinogenic, and manufacturers in China greatly reduce the usage amount of the HVP, so that the yeast extract does not cause any controversy compared with the HVP. Yeast extracts, especially pure yeast extracts, are currently preferred in European and American countries for use in the production of seasonings, especially in seasonings and sauces, soups.

2.2, in the last 3 years, the Chinese seasoning market is developed at an increasing speed of about 15 to 25 percent every year, but the product in the domestic market is not innovative at present, is still the production mode of the traditional old commodity and the old manual workshop, and the production mode of the product is not innovated and is also reversed. For example, the amino acid obtained by hydrolyzing slaughtered poultry hair and viscera with hydrochloric acid is added into soy sauce, the amino acid produced by the method is called HVP in the industry, and the national quality control administration has made strict prohibition on the production of soy sauce by using hydrochloric acid. Particularly, in recent years, the HVP is strictly controlled to be used for producing soy sauce or adding the soy sauce to seasonings, but no substitute production enterprise is still used in large quantity. The soy sauce produced by the method is produced by using fresh active yeast in a safe environment, the quality is optimal, the taste is optimal, the soy sauce meets the national industrial policy, and the soy sauce meets the requirement of consumers on pursuing high-quality life, so that the soy sauce has a strong development space.

2.3, main raw materials: heavy phase product separated by centrifuge after main fermentation: yeast milk, soybean low-temperature protein, the addition amount of which is 20 percent of the total amount of the yeast milk, salt, water and cell extraction enzyme is 0.3 percent, the yeast milk is diluted to be 0.3 percent and then the cell wall breaking enzyme is diluted to be 0.2 percent and then the cell wall breaking enzyme is added.

2.4, equipment: a water bath pot (with a temperature control device).

2.5, crushing prepared soybean low-temperature bean pulp (the protein content is about 45 to 55) into 80 meshes, placing the soybean low-temperature bean pulp in a saccharifying pot, adding water to adjust the concentration to 12 percent, adjusting the pH value to 6.5, heating to 100 ℃, keeping for 20min to enable the soybean protein to be in a denatured state, cooling to 55 ℃, adding soybean special protease, adding 0.2 per mill, keeping for 45min, and intermittently stirring after feeding. After the processing flow of the process is finished, the temperature can be raised to 100 ℃ and kept for 15min for later use.

2.6, step: injecting cleaned yeast milk into a water bath, adding water to adjust the concentration to 12%, heating to 55 ℃, adding 0.2 per mill of yeast wall-breaking enzyme, keeping the temperature at 55 +/-0.5 ℃, heating to 60 ℃ after 15 hours, adding 0.3 per mill of yeast extraction enzyme, stirring the enzymolysis liquid at a constant speed after adding the yeast extraction enzyme, keeping the temperature at 60 +/-0.5 ℃, keeping the temperature for 24 hours to obtain 5' -nucleotide, adding salt according to 18% of the total amount, stirring after adding the salt, immediately heating to 100 ℃ for 20 minutes, adding the soybean protein (amino acid) after the enzymolysis, cooling to detect the content of the amino acid nitrogen of 8 g/100 ML to the standard of special soy sauce, and adjusting if the index is too high or too low until the production of the nucleotide soy sauce is finished. 1kg of red date pulp reducing sugar is inoculated with 3 percent of strain amount under the condition of 25 ℃, the total yeast proliferation amount is about 240 g (wet yeast milk) after 28 days, and 4 kg of nucleotide soy sauce can be produced by 1kg of wet yeast milk; and (5) adjusting according to the national soy sauce production standard, filling into bottles and packaging to obtain commodities for delivery.

3. A functional fermented fructus Jujubae juice beverage.

3.1, raw materials and equipment: solid-phase substance (solid substance) separated by a centrifuge after red date pulp fermentation, medicinal vitamin additive and water.

3.2, main equipment: colloid mill, homogenizer.

3.3, solid phase substances of the main fermentation product are all products obtained by fermenting red date pulp through proliferation and transformation of monascus and saccharomyces cerevisiae, wherein the red date nutrient substances are almost all contained in the solid substances except dissolved in liquid, particularly cellulose after red date processing, and the content of the sixth nutrient is called as the highest content. Although the dietary fiber can not be digested and absorbed in a human body, the dietary fiber has a plurality of special functions and physiological effects (such as obvious intestinal diseases preventing, blood sugar reducing and cancer preventing effects), after the contents of vitamins and other nutrients are detected, the product contains 300ML of red date juice beverage according to the vitamin standard required by Chinese every day (the vitamins required by the human body every day are 0.8-1.1 mg of vitamin A, 2 mg of provitamin A or provitamin A, 11.4 mg of vitamin B, 21.6 mg of vitamin B, 62 mg of vitamin B, 121 microgram of vitamin B, 60 mg of vitamin C, 10 mg of vitamin E, 18 mg of nicotinic acid, 200 microgram of folic acid and 6mg of pantothenic acid), and the raw materials for the medicine are added, so that the vitamin nutrition factor beverage meeting the normal energy in one day is provided for consumers. 1kg of red dates can produce about 400g of red date fermentation solid (wet) 600g, water is added into the squeezed red date solid to adjust the concentration to 12%, 1600g of water with 4 times of the concentration is needed to obtain 2000g of red date juice raw materials, and then the red date juice beverage is adjusted according to the commodity requirement. The red date juice beverage has ruddy and bright color, strong fragrance and thick taste, has long aftertaste of the composite fresh fragrance of date fragrance, fruit fragrance and mellow fragrance, and particularly has the amazing temptation of natural flavor substances such as alcohol, aldehyde, acid, ester and phenol generated after fermentation, so that people cannot resist the natural flavor substances.

And 3.4, step. And (3) putting the solid phase obtained after the separation of the red date fermentation product into a saccharification pot, adding water, adjusting to the concentration of 12%, heating to 60 ℃, adding nutritional factors, keeping for 20min, heating to 100 ℃, keeping for 30min, and directly homogenizing through a homogenizer at 60MPAa after passing through a colloid mill, thus finishing the production of the functional red date juice beverage. After the product is adjusted according to the national standard of fruit juice, beverage and food products, the product can be bottled and delivered out of the factory.

3.5, the beverage market in China can say that the rich and colorful competition is not enough in all aspects, however; many problems can be found by careful observation: 1. the product has the advantages of real functionality and less high-quality products. For example, the red bull beverage contains vitamins, taurine and other components, the dew beverage product and the like, and the red bull beverage has the following common points: the functional effects advertised by the people are only trace because the externally added and matched nutrient substances cannot be absorbed and utilized by human bodies, and the externally added and matched nutrient substances can be effectively absorbed and utilized by the human bodies after being subjected to biotransformation. The fermented red date juice beverage can be absorbed and utilized by more than 95 percent, and is suitable for people with any physical quality; 2. the operation concept is more products, and the products which are really beneficial to the health care function of human bodies are few. For example, the best-selling 'herbal tea' beverage in China, in the past, the 'herbal tea' is a Chinese herbal medicine plant beverage. Guangdong herbal tea is a representative of the culture of traditional Chinese herbal tea. The herbal tea is a beverage prepared by decocting Chinese herbal medicines with cold and cool properties and capable of relieving internal heat of a human body, so as to eliminate summer-heat in summer or treat diseases such as sore throat and the like caused by dryness in winter. The cold tea is not suitable for weak children and old people, and if the cold tea is drunk by the children and the weak people too much, the damage to human bodies can be caused. The red date juice is a positive energy product suitable for various human bodies, the red date juice beverage which is drunk once (300ml) can meet the requirements of vitamins and other nutrient substances needed by the human bodies in one day, and the same type of commodity which can compete with the red date juice beverage does not exist in China at present.

4. Extracting carbon dioxide and recovering in the red date fermentation process. The existing carbon dioxide recovery device is widely applied to the field of beer production, the recovery rate can reach 100%, and carbon dioxide generated by fermentation is the highest in purity. The microorganism needs to increase the value at a geometric speed in the process of converting and utilizing the red date reducing sugar, so a large amount of carbon dioxide needs to be discharged, 277.7kg of carbon dioxide is generated by fermenting 1 ton of red date pulp, the recovery rate is 100 percent, and the purity is 99.99 percent. The factory price of carbon dioxide in the current market is 1.2 yuan/kg, the carbon dioxide output value of per ton of red date raw material can only reach 333.24 yuan, and the tax is 50 yuan. The carbon dioxide has wide application in the aspects of beverages, food preservation, steel making, casting, agricultural gas fertilizer, chemical basic compositions and the like.

5. The red date pit is made into machine-made charcoal. The red date pit separated after red date pulp treatment is dried and then directly enters a finished product machine-made charcoal machine to be manufactured into machine-made charcoal.

The red date pit is made into machine-made charcoal, the finished product is spherical, hollow rod, cylindrical or honeycomb briquette, and the machine-made charcoal has the advantages of no smoke, no smell, easy ignition, long combustion time (more than 3 times of common charcoal), high heat (more than 7000 calories), and can be used for high-grade chafing dish and barbecue fuel, and the crushed date pit charcoal powder can also be used for chemical raw materials and the like.

The content of the functional factor food and the effect on the human body can be determined only after the contrast test of the content of the functional factor on the effect on the human body is carried out by an authority, and only a qualitative and quantitative analysis report is carried out at present.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (5)

1. A biological processing method of red dates is characterized by comprising the following steps:

red date pulp is fermented by utilizing monascus, wine yeast and saccharomyces cerevisiae in beer fermentation equipment, solid-liquid separation is carried out after fermented mash is mature, products in three forms of light phase, heavy phase and solid phase are obtained, and downstream product production can be respectively carried out; the red date pulp enters fermentation equipment, monascus is inoculated firstly, the red date pulp is inoculated for anaerobic treatment within 12 hours, wine yeast and saccharomyces cerevisiae are inoculated after 12 hours, the wine yeast is inoculated for 4-6 hours and then oxygen is supplied, the oxygen supply amount is introduced for 3-5 minutes under the pressure of 5-6 MPa, the flow and time of oxygen supply are kept within 72 hours after the yeast is inoculated, the anaerobic state is still kept after 72 hours until fermented mash is mature, and the fermentation temperature is strictly controlled within 26 ℃ in the process from the monascus inoculation to the fermented mash maturation;

the preparation method of the red date pulp comprises the following steps:

putting water and red dates into a saccharification pot in sequence, heating while stirring, heating to 80-100 ℃, keeping the temperature for 20-30 min, cooling to 50-55 ℃, adding pectinase, keeping the temperature for 40-50 min, heating to 55-65 ℃, adding protease, keeping the temperature for 90-100 min, then heating to 100 ℃, keeping the temperature for 30-40 min, and filtering out red date pits in mash to obtain red date pulp;

filtering out jujube pits to prepare machine-made charcoal which is used as renewable energy;

preparing the light phase product into functional red date fermented wine containing red date polysaccharide, red date polypeptide and red date vitamin; preparing the heavy phase product into nucleotide soy sauce; making the solid phase product into the red date juice beverage.

2. The method according to claim 1, wherein the pectinase and protease are added in an amount of 0.3% o.

3. The method according to claim 1, wherein if the red dates are dried dates, the ratio of the dried dates to water is 1: 3.5-1: 4; if the red dates are fresh jujubes, the ratio of the red dates to water is 1: 2-1: 3.

4. The method according to claim 1, wherein the red date pulp is inoculated to the red koji mold, the wine yeast and the saccharomyces cerevisiae after the amplification culture.

5. Red date processing equipment used for the method of any one of claims 1 to 4, characterized in that the equipment is added with carbon dioxide recovery equipment in a fermentation tank group on the basis of beer production equipment; the stirring impeller of the saccharification pot is improved, and the power and the speed regulating device of the stirring impeller motor are increased; a red date cleaning system and a vibrating screen for filtering red date pits are added; a set of strain propagation system and a primary and secondary strain propagation seed tank are added.