CN105533539A - Production method of Abelmoschus esculentus enzyme - Google Patents
Production method of Abelmoschus esculentus enzyme Download PDFInfo
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- CN105533539A CN105533539A CN201510983148.6A CN201510983148A CN105533539A CN 105533539 A CN105533539 A CN 105533539A CN 201510983148 A CN201510983148 A CN 201510983148A CN 105533539 A CN105533539 A CN 105533539A
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Abstract
The present invention relates to a food production method, and specifically relates to a production method of an Abelmoschus esculentus enzyme. The Abelmoschus esculentus enzyme is prepared from Abelmoschus esculentus, brown sugar and lemons as raw materials, and a weight ratio of the Abelmoschus esculentus, the brown sugar and the lemons is 1: 1: 0.3; the production method includes the following specific steps: (1) according to the above-mentioned weight ratio, fresh, small and tender Abelmoschus esculentus pods without perishable or pest and fresh lemons without perishable or pest are selected and washed, and the washed Abelmoschus esculentus pods and lemons are respectively made into Abelmoschus esculentus pulp/puree and lemon pulp/puree for further use; (2) clean brown sugar is broken into granular or powder (< 1 centimeter) for further use; and (3) the Abelmoschus esculentus pulp/puree is mixed with the brown sugar granules or powder, the lemon pulp/puree is added into the mixture until the brown sugar granules or powder is dissolved, the mixture is put into a sealed container until the mixture is mixed evenly, then the sealed container is placed under the condition of room temperature for sealing fermentation, the container is not sealed until the mixture is initially fermented under the stirring condition for 20-30 days, and the mixture is subjected to additional fermentation for 2 months, thereby obtaining the Abelmoschus esculentus enzyme. The produced Abelmoschus esculentus enzyme is rich in nutrition, good in taste, short in preparation period and long in shelf life.
Description
Technical field
The present invention relates to a kind of foodstuff production method, belong to food fermentation technical field, specifically a kind of preparation method of okra ferment.
Background technology
Enter 21 century, along with improving constantly of people's living standard, China has entered the aging epoch, and the continuous increase of unmarried, solitary, the old man that lives alone as a widow, the understanding of people to health constantly updates, and does not involve the common aspiration that lower generation is each former generation.Along with the layer of health products, health product goes out not group, people have started really having health, health product proposes higher requirement.
Okra, another name: okra, swordweed, Abelmoschus esculentus, hair eggplant, formal name used at school: Abelmoschusesculentus, for the annual herb plant of Malvaceae (Malvaceae) Abelmoschus (AbelmoschusMedic), have another name called gumbo, kidney tonifying grass, coffee certain herbaceous plants with big flowers etc., be described as " Green Ginseng ", " plant vigour " abroad.Okra is nutritious, tender pod is rich in protein, various free amino acid, the multivitamins such as VA, VB, VC, VE, the mineral elements such as potassium, calcium, iron, zinc, phosphorus, manganese and the emplastic be made up of polysaccharide such as pectin, emplastic (sugared condensate) rare in tender okra pod, main component has vitamin A, potassium, pectin and stickiness glycoprotein.This stickiness glycoprotein can strengthen the resistance of human body, maintain human respiratory tract, gastral lubrication, be beneficial to the lubrication between membrana articulata and serous coat in human synovial chamber, promote the discharge of steroid substance, reduce the lipid material deposition on ductus arteriosus wall, make arteries keep elasticity, prevent the atrophy of connective tissue and the generation of collagen disease in liver and kidney.This mucus extracted in okra body, is also used to preparation Lepidmoide (LM).It is a kind of natural hormone class material, is also the plant hormone promoted type allelopathy substance that a class is new, has certain control action to some physiological reactions of plant.
At present, okra, except can eating raw, can also be stir-fried and eaten, boil soup, cook salad, fried, cold and dressed with sauce, the multiple cooking method such as saucing, marinate, pickles processed.Along with improving constantly of Yield of Okra, on the market in many areas, okra is in the state that supply exceed demand, causes part okra like this and does not also have enough time to sell, and has just addled or undue dehydration.The deep process technology of exploitation okra, can improve the economic benefit of okra, can also adapt to the various demands of different crowd.Use the one of the deep processing of the okra of okra processing okra ferment.
Ferment, English name ENZYME, also known as comprehensive plant organized enzyme.Ferment is exactly being commonly called as of " enzyme "; Japan and Taiwan in ferment, in China enzyme (English ENZYME).Ferment product originates from Japan, starts from earlier 1900s, and the existing history reaching more than 80 year, fashionable in Taiwan so far.More than 1500 kinds, the ferment that the mankind have found at present, named more than 700 kinds.The birth and old age, sickness and death of people are all relevant with ferment, and ferment decides our health.Ferment be a kind of be made up of amino acid there is special bioactive material, it is present in the animal and plant body of all work, is to maintain body normal function, digest food, the required material of one of the vital movements such as repair tissue.It almost participates in all vital movements: ponder a problem, motion, and sleep is breathed, indignation, and cry or secretion hormone etc. is all the action result centered by ferment.The catalytic action of ferment catalyst sample urges the biochemical reaction of body, urges the carrying out of biological phenomena.If do not have ferment, biochemical reaction cannot carry out, and five large nutrients (carbohydrate, lipoids, proteins,vitamins,minerals) are all utterly useless to body by what become, and biological phenomena will stop.Can say for certain, there is no ferment, just there is no life.The effect of ferment mainly contain following some: 1. balance internal system: hormone, antibody-secreting balance.2. antiphlogistic antibacterial, develop immunitypty.3. purify the blood, maintain Acidity of Aikalinity physique.4. heat energy effect, produces the ATP energy and makes energetic.5. magical ferment, helps you to recover enteron aisle.6. decomposition, helps food digestion to absorb.7. help to manufacture new cell, promote cell metabolism.With advancing age, ferment can slowly reduce, and when the effect of body endo enzyme is weak or reduce, disease will be following, and therefore human body reasonably should meet metabolic needs from external supplementary ferment, the invasion of resist the disease.Open source literature also reports the preparation method of some okra ferment, such as:
1, Chinese patent: a kind of preparation method of okra compound probiotic ferment powder, application number: 201510367553.5, the applying date: 2015.06.29, applicant: Kui Jin bio tech ltd, Wuhan, address: 430000 mechanical and electrical industry at dawn garden, Dao Changzui village, Hidden Dragon, Jiangxia District, Wuhan City, Hubei Province second phase unit 5 floor No. 7 room, building 2, optical valley No. 8 work mills 1, inventor: Liu Hongcai, Lin Can, Liu Yang, summary: a kind of preparation method of okra compound probiotic ferment powder, with okra, blueberry, grapefruit, grape, tomato, Kiwi berry, pomegranate, honey is raw material, add probiotics to ferment to fruits and vegetables mixture, obtained zymotic fluid is carried out spraying dry and obtain okra compound probiotic ferment powder, the ferment powder that the method is obtained, nutritious, instant, have anti-ageing, anti-inflammation, purify the blood, strengthen the plurality of health care functions such as body immunity and detoxicating and fighting cancer, it is a kind of novel functional microbial fermented food.
Summary of the invention
The object of this invention is to provide a kind of nutritious, mouthfeel good, manufacturing cycle is short, the preparation method of the okra ferment of long shelf-life, the original effect of maintenance okra, the method is different from the preparation method of traditional okra ferment.
To achieve these goals, the technical scheme that the present invention takes is:
A preparation method for okra ferment, with okra, brown sugar and lemon for raw material is made, the weight ratio of okra, brown sugar and lemon is 1:1:0.3; Concrete steps are:
(1) by above-mentioned weight ratio, get that fresh nothing is rotted, the okra of the insect pest tender pod of children and fresh nothing is rotted, the lemon of insect pest is cleaned, for subsequent use;
(2) respectively clean rear okra and lemon are broken into pulp/mud, for subsequent use;
(3) graininess or powdery that clean brown sugar is broken into less than 1 centimetre size is got, for subsequent use;
(4) first mix by okra pulp/mud with brown sugar, after brown sugar is dissolved, add after lemon pulp/mud mixes again, load in airtight container, be placed on the fermentation of normal temperature laboratory condition lower seal again, seal after first fermenting 20-30 days under agitation, then continue fermentation 2 months, obtain okra ferment; Front 20-30 days when described stirring condition refers to sealing and fermenting, need break a seal and stir stirring up and down once, the mixture in airtight container is fully mixed every day.
Described brown sugar is the granulated sugar or brown sugar sheet made without bleaching with cane milling juice.
Described airtight container is the vial of terrine/porcelain altar/watt altar with manhole cover or with closure.
The sealing water of described manhole cover will keep sufficient, prevents gas leakage.
Said method, okra and lemon are the clean okra and lemon that fresh nothing is rotten, and okra and the necessary wash clean of lemon, can not viscous oil in whole preparation process.
Lemon, also known as lemon fruit, lemon, the female fruit of benefit etc., Classification system: lemon, because its taste is extremely sour, the most eating of the empty pregnant woman of liver, therefore claim the female fruit of benefit or beneficial mothers and sons.Containing abundant citric acid in lemon, be therefore described as in " citric acid warehouse ".Because the special acid of taste, therefore can only as first-class flavoring, be used for beverages dish, cosmetics and medicine.Lemon is the evergreen dungarunga of Rutaceae, and originate in Malaysia, there is distribution on the ground such as current Mediterranean, Southeast Asia and America, and also there is cultivation on the ground such as TaiWan, China, Fujian, Guangdong, Guangxi.Lemon is one of fruit having medical value most in the world, it is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts sodium element etc., very useful to human body.Vitamin C can maintain the generation of the various tissue of human body and cytoplasm, and keeps their normal physiological functions.Matrix in human body, bonding and collagen etc., all need vitamin C to protect.When vitamin C has lacked, the interstitial between cell---jelly also just and then tails off.Like this, cell tissue will become fragile, and loses the ability of opposing external force, and human body just easily occurs scurvy; It also has more multipurpose, as preventing cold, hematopoietic stimulation and the effect such as anticancer.Citric acid has the effect preventing and eliminate cutaneous pigmentation, and the women liked to be beautiful should eat more.
Compared with conventional ferment zymotechnique, the present invention adopts brown sugar to ferment, instead of adopts rock sugar, white sugar or honey.This is because: okra, compared with the convenient source (fruit) for the preparation of ferment, it is few containing sugar, and is rich in fiber; Its nutrition external world that places one's entire reliance upon needed for fermentation provides.And the composition of brown sugar, honey, white sugar, rock sugar is different, it is nutritious that rock sugar and white sugar are not so good as brown sugar, and brown sugar is slightly poorer than honey.If okra adopts conventional white sugar or rock sugar fermentation, probiotic active is lower, and cause fermentation time longer or unsuccessful, zymotic fluid becomes mildewed, and becomes sour rotten.If the ferment adopting conventional fermented honey to obtain is more black, color and luster is bad.The composition of brown sugar, honey, white sugar, rock sugar is different, and the growth of probiotics environment provided is different, causes growth of probiotics process, exercising result (enzyme and probio content, ratio) different.Do not add water in sweat of the present invention, add lemon, can reduce fermentation time more than 2 months compared with interpolation water by fermentation technique, and its fragrance is stronger, the ferment holding time obtained is longer, is fermented into power up to more than 99%.And compared with adding the zymotechnique of citric acid, the effect improving and be fermented into power can be played, improve more than 10% than the power that is fermented into adding citric acid; And its taste is more fragrant and more sweet, there is effect that lemon has.Rear mixing sealing and fermenting smashed by raw material by the present invention, and its fermentation is more abundant, not easily goes rotten rotten, compared with carrying out the technique of sealing and fermenting between not smashing, is fermented into power and is enhanced about more than once.
Secondly, the considered critical of the present invention proportioning of raw material, if exceed this scope, can cause growth of probiotics process (fermentation time), growth result (enzyme and probio content, ratio) to change, finally cause effect of product, mouthfeel poor.The fermentation initial stage (front 20-30 days) has a large amount of bacteria group and produces a large amount of gas in activity, therefore will stir venting every day, stir up and down, prevent container explosion, and upper strata also can be avoided mouldy, generates white films; Fermentation later stage seal of vessel, carries out anaerobic fermentation.
The airtight container that the present invention adopts is the vial of terrine/porcelain altar/watt altar with manhole cover or with closure, conveniently ferment the initial stage to stir up and down every day of (front 20-30 days) and stir venting, compared with use plastic containers, it can preserve the longer time, and the holding time is longer, and ferment taste is more fragrant, be with aromatic in acid, taste more grows U.S., can not penetrate in ferment because of the chemical composition in holding time long afterwards plastic containers, the taste of ferment; Plastic containers can not be used to preserve like good wine and preserve with altar or crock.
Sealing and fermenting after the present invention uses lemon and brown sugar to mix with okra, the ferment obtained comparatively thickness, okra is containing abundant vitamin A, Cobastab, vitamin C and protein, not only with health role to skin, and skin-whitening, delicacy can be made, the okra ferment prepared can be used as facial mask, applies in beautifying whitening.
Detailed description of the invention
Be described in further detail the present invention below in conjunction with enforcement, it comprises the following steps:
Embodiment 1
Take that fresh nothing is rotted, the okra of the insect pest tender pod 1kg of children and fresh nothing is rotted, the lemon 0.3kg of insect pest cleans, respectively okra and lemon are broken into pulp/puree, for subsequent use; Take clean brown sugar 1kg again, be broken into graininess or the powdery of less than 1 centimetre size, for subsequent use; First okra pulp/puree and brown sugar are mixed, after brown sugar is dissolved, add lemon pulp/puree again to mix, load in airtight container, be placed on the fermentation of normal temperature laboratory condition lower seal again, seal after first fermenting 20 days under agitation, then continue fermentation 2 months, obtain okra ferment; When described stirring condition refers to sealing and fermenting first 20 days, need break a seal every day and stir stirring up and down once, the mixture in airtight container is fully mixed.Described brown sugar is the granulated sugar or brown sugar sheet made without bleaching with cane milling juice.Described airtight container is the terrine/porcelain altar/watt altar with manhole cover.The sealing water of manhole cover will keep sufficient, prevents gas leakage.
Embodiment 2
Take that fresh nothing is rotted, the okra of the insect pest tender pod 5kg of children and fresh nothing is rotted, the lemon 1.5kg of insect pest cleans, respectively okra and lemon are broken into pulp/puree, for subsequent use; Take clean brown sugar 5kg again, be broken into graininess or the powdery of less than 1 centimetre size, for subsequent use; First okra pulp/puree and brown sugar are mixed, after brown sugar is dissolved, add lemon pulp/puree again to mix, load in airtight container, be placed on the fermentation of normal temperature laboratory condition lower seal again, seal after first fermenting 25 days under agitation, then continue fermentation 2 months, obtain okra ferment; When described stirring condition refers to sealing and fermenting first 25 days, need break a seal every day and stir stirring up and down once, the mixture in airtight container is fully mixed.Described brown sugar is the granulated sugar or brown sugar sheet made without bleaching with cane milling juice.Described airtight container is the terrine/porcelain altar/watt altar with manhole cover.The sealing water of manhole cover will keep sufficient, prevents gas leakage.
Embodiment 3
Take that fresh nothing is rotted, the okra of the insect pest tender pod 10kg of children and fresh nothing is rotted, the lemon 3kg of insect pest cleans, respectively okra and lemon are broken into pulp/puree, for subsequent use; Take clean brown sugar 10kg again, be broken into graininess or the powdery of less than 1 centimetre size, for subsequent use; First okra pulp/puree and brown sugar are mixed, after brown sugar is dissolved, add lemon pulp/puree again to mix, load in airtight container, be placed on the fermentation of normal temperature laboratory condition lower seal again, seal after first fermenting 30 days under agitation, then continue fermentation 2 months, obtain okra ferment; When described stirring condition refers to sealing and fermenting first 30 days, need break a seal every day and stir stirring up and down once, the mixture in airtight container is fully mixed.Described brown sugar is the granulated sugar or brown sugar sheet made without bleaching with cane milling juice.Described airtight container is the vial of with closure.
The product of above-described embodiment be supplied to 15 routine 28-35 year rural women use, their often dry farm work, face skin is dark yellow or more black.They use the present invention to prepare ferment applies at one hour on the face before sleeping every day, the fair and clear gloss of face after 1 month.15 routine experimenters have the 14 example one Ge Yuehou face colours of skin obviously fair and clear, efficiently reach 93%.
Claims (5)
1. a preparation method for okra ferment, is characterized in that: with okra, brown sugar and lemon for raw material is made, and the weight ratio of okra, brown sugar and lemon is 1:1:0.3; Concrete steps are:
(1) by above-mentioned weight ratio, get that fresh nothing is rotted, the okra of the insect pest tender pod of children and fresh nothing is rotted, the lemon of insect pest is cleaned, for subsequent use;
(2) respectively clean rear okra and lemon are broken into pulp/mud, for subsequent use;
(3) graininess or powdery that clean brown sugar is broken into less than 1 centimetre size is got, for subsequent use;
(4) first mix by okra pulp/mud with brown sugar, after brown sugar is dissolved, add after lemon pulp/mud mixes again, load in airtight container, be placed on the fermentation of normal temperature laboratory condition lower seal again, seal after first fermenting 20-30 days under agitation, then continue fermentation 2 months, obtain okra ferment; Front 20-30 days when described stirring condition refers to sealing and fermenting, need break a seal and stir stirring up and down once, the mixture in airtight container is fully mixed every day.
2. the preparation method of okra ferment according to claim 1, is characterized in that: described brown sugar is the granulated sugar or brown sugar sheet made without bleaching with cane milling juice.
3. the preparation method of okra ferment according to claim 1, is characterized in that: described airtight container is the vial of terrine/porcelain altar/watt altar with manhole cover or with closure.
4. the preparation method of okra ferment according to claim 1, is characterized in that: the sealing water of described manhole cover will keep sufficient, prevents gas leakage.
5. the okra ferment that the preparation method of okra ferment according to claim 1 prepares is preparing the application in cosmetics.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106360690A (en) * | 2016-08-31 | 2017-02-01 | 唐妙红 | Method for preparing enzymes with smoked plum and turmeric as principal raw materials |
| CN108576537A (en) * | 2018-05-24 | 2018-09-28 | 安徽安亳食品有限公司 | A kind of production method of gumbo ferment |
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| CN104996997A (en) * | 2015-06-29 | 2015-10-28 | 武汉葵锦生物科技有限公司 | Preparation method of hibiscus esculentus composite probiotic enzyme powder |
| CN105105129A (en) * | 2015-09-15 | 2015-12-02 | 昆明理工大学 | Walnut green seedcase enzyme and preparing method thereof |
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2015
- 2015-12-24 CN CN201510983148.6A patent/CN105533539A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104996997A (en) * | 2015-06-29 | 2015-10-28 | 武汉葵锦生物科技有限公司 | Preparation method of hibiscus esculentus composite probiotic enzyme powder |
| CN105105129A (en) * | 2015-09-15 | 2015-12-02 | 昆明理工大学 | Walnut green seedcase enzyme and preparing method thereof |
Non-Patent Citations (1)
| Title |
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| 乐活编辑部: "《发酵酵素圣经》", 31 January 2015, 江西科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360690A (en) * | 2016-08-31 | 2017-02-01 | 唐妙红 | Method for preparing enzymes with smoked plum and turmeric as principal raw materials |
| CN108576537A (en) * | 2018-05-24 | 2018-09-28 | 安徽安亳食品有限公司 | A kind of production method of gumbo ferment |
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Application publication date: 20160504 |