CN106616592A - Preparation method for bamboo shoot enzyme food - Google Patents
Preparation method for bamboo shoot enzyme food Download PDFInfo
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- CN106616592A CN106616592A CN201611028971.2A CN201611028971A CN106616592A CN 106616592 A CN106616592 A CN 106616592A CN 201611028971 A CN201611028971 A CN 201611028971A CN 106616592 A CN106616592 A CN 106616592A
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- bamboo shoots
- fermentation
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- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- JLQUFIHWVLZVTJ-UHFFFAOYSA-N carbosulfan Chemical compound CCCCN(CCCC)SN(C)C(=O)OC1=CC=CC2=C1OC(C)(C)C2 JLQUFIHWVLZVTJ-UHFFFAOYSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000010909 process residue Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
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- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
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Classifications
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method for bamboo shoot enzyme food, and belongs to the field of food processing. The method comprises the following steps: (1) raw material pre-treatment; (2) material mixing; (3) fermentation; (4) treatment after fermentation. The bamboo shoot enzyme food is fermented and ripened by taking fresh bamboo shoots as raw materials, simulating natural generation conditions of an enzyme, and performing natural fermentation or microbial fermentation, or combining the natural fermentation and the microbial fermentation, wherein the fermenting time is long; a stock solution of a bamboo shoot enzyme is obtained. The bamboo shoot enzyme obtained with the preparation method disclosed by the invention effectively ensures the active ingredients of the bamboo shoots and has good antioxidant activity; finally, a food product which has improved components or flavour and has special nutrition and healthcare functions is obtained.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of bamboo shoots enzyme food.
Background technology
With the continuous progress of society, the living standard of people is day by day rich, and medical technology is even more maked rapid progress, but suffers from
But not anti-reflection increases the number of disease, and especially cancer, diabetes, hypertension, high fat of blood and angiocardiopathy etc. are increasing, with
The increase of people's life stress, operating pressure, in both non-health, again without the obvious ailing stage, that is, is referred to as " inferior health "
The crowd of state is also more and more.This be because the enzyme in human body mainly synthesizes in vivo, but can with advancing age, environment
The factors such as pollution, eating habit make the synthesis of internal enzyme tail off, and the deficiency of internal enzyme can cause inferior health, aging acceleration, disease
Produce etc., for anti-aging, can be with food plant ferment as supplement.
Food plant ferment is with one or more fresh vegetables, fruit and paddy beans, seaweeds, food and medicament dual-purpose book on Chinese herbal medicine
The food materials such as class, mushroom are raw material, plus（Or be not added with）Glucide, Jing is purebred or multiple beneficial bacterium is by long period fermentation
The functional microbial fermented product of production, possesses abundant secondary metabolite, plant nutrient content itself and probio lives
Property composition etc..Food plant ferment can strengthen human metabolism, eliminate internal rubbish or toxin, prompt activation physiological function.
Ferment is almost present in any plant, and especially content is especially enriched in fresh vegetables fruit.In health theory and environmental protection
The today's society of theory increasing prevalence, plant enzyme class Fermentation Function product meets social development theory and meets social need
Ask, prospect is boundless.
Bamboo shoots have the title of " dry frozen ground mountain delicacy ", are a kind of traditional foods being loved by the people, with sweet in flavor and cold in property, calm
Effect calmed the nerves, and rich in the food of various nutrients, including protein, carbohydrate, mineral matter etc., and fat contains
Amount is very low, is described as " product of vegetarian diet first ", is the deep fully natural green healthy food pursued by modern.Additionally, bamboo shoots also contain
There is plant to stay the cellulose of alcohol and high level, cholesterol can be reduced, promote intestines peristalsis, help digest, go having indigestion, prevent just
It is secret, and have functions that to prevent colorectal cancer.The medical value and health-care efficacy of bamboo shoots is widely accepted China is among the people, and the traditional Chinese medical science thinks bamboo
Bamboo shoot are sweet in flavor and cold in property, enter lung stomach, have clearing heat and eliminating phlegm, beneficial gas and stomach, control quench one's thirst, dredging water passages, removing toxic substances promoting eruption the effects such as.The people in bamboo township
It is more long-lived, and seldom suffer from hypertension, this often eats bamboo shoots with Jing certain relation.China's bamboo shoots aboundresources, produces fresh bamboo shoot 300 per year
Many ten thousand tons.
Bamboo shoots enzyme food is exactly, with new fresh bamboo shoots as raw material, to be fermented using spontaneous fermentation or microbial inoculant, makes raw material
In the reaction of the metabolism such as carbohydrate, protein, lipid, it is a large amount of produce and accumulate needed for metabolite, finally obtain
The improved consumable products with special dietary and health care of composition or local flavor for obtaining.At present both at home and abroad with regard to bamboo shoots ferment
Vegetable food and preparation method thereof is also rarely reported.And utilize bamboo shoot process residue bamboo shoot Pu head bamboo shoots enzyme food at present for original more
Material, using microbial fermentation processes, fermentation time is 6-7 days, and fermentation time is short, substantially prepare be bamboo shoots zymotic fluid or
Person's bamboo shoots fermented product, is not ferment truly.
The content of the invention
In order to make up the deficiencies in the prior art, the technical problem to be solved is to provide a kind of bamboo shoots enzyme food
Preparation method, this method can preferably remain the active component in bamboo shoots, obtain bamboo shoots ferment truly, nutrition
It is abundant, natural nuisance-free.
To solve above-mentioned technical problem, the present invention is comprised the following steps：
The preparation method of described a kind of bamboo shoots enzyme food, it is characterised in that comprise the following steps：
（1）Pretreatment of raw material：Select without rotting, the mixture of the new fresh bamboo shoots of free from extraneous odour or bamboo shoots and fruit, with circulating water or
Ozone is rinsed repeatedly, is dried, broken, section, stripping and slicing or beating, standby；The weight ratio of the bamboo shoots and fruit is 2～10:
1；
（2）Material mixes：By step（1）In add glucide, solid in described glucide in pretreated material
Sugar weight accounts for the 20～70% of weight of material, stirs standby；
（3）Fermentation：By step（2）Spontaneous fermentation or fermentable or natural are carried out after the mixture stirring mixing of middle gained
Fermentation is in combination with microbial inoculant ferments；
（4）Fermentation post processing：Step will be used（3）The bamboo shoots enzyme stoste for obtaining or concentration magma, are made using existing technology
Bamboo shoots ferment liquid oral liquid, or bamboo shoots ferment capsule, or obtain solid bamboo shoots ferment food through low temperature concentration, freeze-drying
Product, or obtain compounding bamboo shoots enzyme food after compatibility.
A kind of preparation method of described bamboo shoots enzyme food, it is characterised in that step（1）Middle fruit is melon fruit, slurry
Fruit fruit, citrus fruit, stone fruit, pip fruit, pineapple, mango, chestnut, coconut, Chinese grooseberry, fragrant plant pleasure, pomegranate
Lotus, banana, sugarcane, lily, lotus seeds, pomegranate, walnut, honey raisin tree, european cranberry, elder are red, in blackcurrant, Noni fruit or wax-apple
One or more.
A kind of preparation method of described bamboo shoots enzyme food, it is characterised in that step（2）Middle glucide is sucrose, fruit
It is sugar, honey, glucose, brown sugar, brown sugar, cellobiose, L-arabinose, HFCS, maltose, soyabean oligosaccharides, oligomeric
Fructose, isomalto-oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, stachyose, raffinose, chitosan oligomer, xylitol, sorbose
One or more in alcohol, maltitol, antierythrite is made into liquid syrup.
A kind of preparation method of described bamboo shoots enzyme food, it is characterised in that step（3）Middle spontaneous fermentation condition is：Will
Mixed material is placed in the round of sterilized process carries out spontaneous fermentation, after the separated process of spontaneous fermentation thing, obtains certainly
Right fermentation bamboo shoots enzyme stoste, wherein spontaneous fermentation condition are 10～40 DEG C of fermentation temperature, fermentation time 10～36 months.
A kind of preparation method of described bamboo shoots enzyme food, it is characterised in that step（3）Middle condition of microbe fermentation is：
Mixed material is placed in the round of sterilized process, and add 0.2%～10% the first bacterial classification, carry out the first stage
Fermentation, obtains one time fermentation bamboo shoots ferment, adds 0.2%～10% second bacterial classification, carries out second stage fermentation, obtains two
Secondary fermentation bamboo shoots ferment, adds again 0.2%～10% the third bacterial classification, carries out phase III fermentation, obtains bamboo shoots ferment base
Material, after the separated process of bamboo shoots ferment base-material, obtains bamboo shoots enzyme stoste or concentration magma, wherein three sections of fermentation conditions are fermentation
Temperature is 20～40 DEG C, and fermentation time is respectively 15 days～240 days.
A kind of preparation method of described bamboo shoots enzyme food, it is characterised in that step（3）Middle spontaneous fermentation and microorganism
Inoculation fermentation combines：Mixed material is placed in the ferment tank of sterilized process carries out spontaneous fermentation, natural fermentation broth Jing point
After process, bamboo shoots enzyme stoste is obtained, the bamboo shoots enzyme stoste obtained by spontaneous fermentation is again placed in into sending out after sterilization treatment
In ferment container, and add 0.2%～10% bacterial classification, carry out secondary fermentation, obtain bamboo shoots ferment base-material, bamboo shoots ferment base-material Jing point
After process, secondary fermentation bamboo shoots enzyme stoste or concentration magma are obtained, wherein spontaneous fermentation condition is fermentation temperature for 10 DEG C
～40 DEG C, fermentation time is 6 months～24 months, and it is 20 DEG C～40 DEG C that secondary fermentation condition is fermentation temperature, and fermentation time is
15 days～180 days.
The preparation method of described a kind of bamboo shoots enzyme food, it is characterised in that described microorganism is lactic acid bacteria, yeast
One or more in bacterium, acetic acid bacteria, aspergillus oryzae, aspergillus niger, streptococcus thermophilus, Bacillus natto or Monascus.
The preparation method of described a kind of bamboo shoots enzyme food, it is characterised in that compounding bamboo shoots enzyme food is：Naturally send out
Ferment bamboo shoots enzyme stoste or concentration magma or secondary fermentation bamboo shoots enzyme stoste or concentration magma or the bamboo shoots ferment that repeatedly ferments
Stoste or concentration magma, or with vegetable active extract, trace element, natural complex and amino acid, compound sugar in one kind
Or more than one supplementary materials are compounded, compound bamboo shoots ferment is obtained.
The preparation method of described a kind of bamboo shoots enzyme food, it is characterised in that the remaining ferment slag after separation and fermentation liquid can
It is dried to obtain solid ferment product.
In the present invention fruit concretely watermelon, beauty's melon, muskmelon, muskmelon, Yellow River honey, "Hami" melon, pawpaw, Xuancheng's pawpaw,
The melon fruits such as newborn melon.Strawberry, blueberry, blackberry, blueberry, raspberry, mulberries, raspberry, grape, green grass or young crops carries, it is red carry, crystal grape, mare's milk
Deng berry fruits, tangerine, granulated sugar tangerine, kumquat, cowberry, mandarin orange, sweet orange, navel orange, grapefruit, shaddock, grape fruit, lemon, pomelo,
The citrus fruits such as pomelo, lime.Peach（Nectarine, peento, honey peach, yellow peach）, plum, cherry, apricot, green plum, red bayberry, prune,
Dark plum, date, arrow-leaved oleaster, nipa palm, candied date, wild jujube, golden jujube, olive, lichee, longan（Longan）, the stone fruit such as betel nut.
Apple（Fuji apple, Red Star, state's light, Qin Guan, yellow marshal）, pears（Granulated sugar pears, golden pear, Laiyang pear, bergamot pear, snow pear, Bartlett pear）、
Snake fruit, calophyllum inophyllum, Chinese pear-leaved crabapple, persimmon, mangosteen, black cloth woods, loquat, carambola, hawthorn, cherry tomato, fig, gingko, Momordica grosvenori, fire
The pip fruits such as Long Guo, Kiwi berry.Pineapple, mango, chestnut, coconut, Chinese grooseberry, fragrant plant pleasure, durian, banana, sugarcane, lily,
Lotus seeds, pomegranate, walnut, honey raisin tree, european cranberry, elder are red, one or more in blackcurrant, Noni fruit, wax-apple.
The present invention simulates the natural formation condition of ferment with new fresh bamboo shoots as raw material, is sent out by spontaneous fermentation or microorganism
The ferment or spontaneous fermentation fermentation maturation in combination with microbial inoculant fermentation, fermentation time is long, and what is obtained is bamboo shoots enzyme stoste.
Bamboo shoots ferment obtained by the preparation method of the present invention has been effectively ensured the active component of bamboo shoots, with good anti-oxidant work
Property, the composition or the improved consumable products with special dietary and health care of local flavor of final acquisition.
Specific embodiment
The present invention is further explained below in conjunction with specific embodiment, but is not limited to the present invention.
Embodiment 1
A kind of preparation method of bamboo shoots enzyme food, including following preparation process：New fresh bamboo shoots 5kg, grape 1kg are selected, with stream
Dynamic water is rinsed to remove epidermis dirt etc. repeatedly, and drying is sloughed surface moisture, is put into the cleaning drying receptacle sterilized, is added
Concentration is 70% sucrose syrup liquid 5kg, appropriate stirring, carries out spontaneous fermentation, and spontaneous fermentation condition is 10 DEG C of temperature, during fermentation
Between 36 months, after the separated process of spontaneous fermentation thing, obtain spontaneous fermentation bamboo shoots enzyme stoste.
Liquid syrup could alternatively be sucrose, fructose, honey, glucose, brown sugar, brown sugar, cellobiose, L- in embodiment 1
Arabinose, HFCS, maltose, soyabean oligosaccharides, FOS, isomalto-oligosaccharide, galactooligosaccharide, oligomeric wood
One or more in sugar, stachyose, raffinose, chitosan oligomer, xylitol, D-sorbite, maltitol, antierythrite or
It is made into liquid syrup.Grape could alternatively be watermelon, beauty's melon, muskmelon, muskmelon, Yellow River honey, "Hami" melon, pawpaw, Xuancheng's pawpaw, breast
Melon, strawberry, blueberry, blackberry, blueberry, raspberry, mulberries, raspberry, green grass or young crops carries, it is red carry, crystal grape, mare's milk, tangerine, granulated sugar tangerine, gold
Tangerine, cowberry, mandarin orange, sweet orange, navel orange, grapefruit, shaddock, grape fruit, lemon, pomelo, pomelo, lime, peach, plum, cherry, apricot,
Green plum, red bayberry, prune, dark plum, date, arrow-leaved oleaster, nipa palm, candied date, wild jujube, golden jujube, olive, lichee, longan, betel nut, apple
Really, pears, snake fruit, calophyllum inophyllum, Chinese pear-leaved crabapple, persimmon, mangosteen, black cloth woods, loquat, carambola, hawthorn, cherry tomato, fig, gingko, sieve
Chinese fruit, dragon fruit, Kiwi berry, pineapple, mango, chestnut, coconut, Chinese grooseberry, fragrant plant pleasure, durian, banana, sugarcane, lily, lotus seeds,
Pomegranate, walnut, honey raisin tree, european cranberry, elder are red, one or more in blackcurrant, Noni fruit, wax-apple.
Embodiment 2
A kind of preparation method of bamboo shoots enzyme food, including following preparation process：New fresh bamboo shoots 3kg is selected, with circulating water repeatedly
Rinse to remove epidermis dirt etc., air drying, drying is sloughed surface moisture, the cleaning drying receptacle sterilized is put into after beating
It is interior, add the soyabean oligosaccharides liquid syrup 4kg that concentration is 50%, appropriate stirring to carry out spontaneous fermentation, spontaneous fermentation condition is temperature
30 DEG C of degree, fermentation time 20 months after the separated process of spontaneous fermentation thing, obtains spontaneous fermentation bamboo shoots enzyme stoste.
Embodiment 3
A kind of preparation method of bamboo shoots enzyme food, including following preparation process：Select new fresh bamboo shoots 5kg, "Hami" melon 1kg, apple
Fruit 1kg, is rinsed to remove epidermis dirt etc. repeatedly with circulating water, and drying is sloughed surface moisture, is put into the cleaning drying sterilized
In container, the brown sugar liquid syrup 5kg that concentration is 70%, appropriate stirring is added to carry out spontaneous fermentation, spontaneous fermentation condition is temperature
40 DEG C, fermentation time 10 months after the separated process of spontaneous fermentation thing, obtains spontaneous fermentation bamboo shoots enzyme stoste.
Embodiment 4
A kind of preparation method of bamboo shoots enzyme food, including following preparation process：New fresh bamboo shoots 5kg is selected, with circulating water repeatedly
Rinse to remove epidermis dirt etc., air drying is put into sterilized round, add the xylo-oligosaccharide that concentration is 70%
Liquid syrup 5kg, appropriate stirring adds the saccharomycete 100g after activation, fermentation temperature to control at 20～25 DEG C, ferments 3 months, then
The secondary lactic acid bacteria 100g added after activation, appropriate stirring, fermentation temperature is controlled at 20～25 DEG C, is fermented 3 months, adds live again
Acetic acid bacteria 100g after change, appropriate stirring, fermentation temperature is controlled at 20～25 DEG C, is fermented 3 months, obtains bamboo shoots ferment base-material,
After the separated process of bamboo shoots ferment base-material, bamboo shoots enzyme stoste or concentration magma are obtained.
In the embodiment addition of each fermentative microorganism could alternatively be mixed material weight 0.2%, 1%, 5% or
10%。
Embodiment 5
A kind of preparation method of bamboo shoots enzyme food, including following preparation process：New fresh bamboo shoots 5kg is selected, with circulating water repeatedly
Rinse to remove epidermis dirt etc., air drying is put into sterilized round, add the xylo-oligosaccharide that concentration is 70%
Liquid syrup 5kg, appropriate stirring, room temperature control at 15～20 DEG C, spontaneous fermentation 18 months, isolated bamboo shoots enzyme stoste, then
The secondary saccharomycete and each 100g of lactic acid bacteria added after activation, fermentation temperature is controlled at 20～25 DEG C, fermented 1 month, obtains bamboo shoots
Ferment base-material, after the separated process of bamboo shoots ferment base-material, obtains secondary fermentation bamboo shoots enzyme stoste or concentration magma.
Claims (9)
1. a kind of preparation method of bamboo shoots enzyme food, it is characterised in that comprise the following steps：
（1）Pretreatment of raw material：Select without rotting, the mixture of the new fresh bamboo shoots of free from extraneous odour or bamboo shoots and fruit, with circulating water or
Ozone is rinsed repeatedly, is dried, broken, section, stripping and slicing or beating, standby；The weight ratio of the bamboo shoots and fruit is 2～10:
1；
（2）Material mixes：By step（1）In add glucide, solid in described glucide in pretreated material
Sugar weight accounts for the 20～70% of weight of material, stirs standby；
（3）Fermentation：By step（2）Spontaneous fermentation or fermentable or natural are carried out after the mixture stirring mixing of middle gained
Fermentation is in combination with microbial inoculant ferments；
（4）Fermentation post processing：Step will be used（3）The bamboo shoots enzyme stoste for obtaining or concentration magma, are made using existing technology
Bamboo shoots ferment liquid oral liquid, or bamboo shoots ferment capsule, or obtain solid bamboo shoots ferment food through low temperature concentration, freeze-drying
Product, or obtain compounding bamboo shoots enzyme food after compatibility.
2. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that step（1）Middle fruit is melon
It is class fruit, berry fruits, citrus fruit, stone fruit, pip fruit, pineapple, mango, chestnut, coconut, unusual
Really, fragrant plant pleasure, durian, banana, sugarcane, lily, lotus seeds, pomegranate, walnut, honey raisin tree, european cranberry, red elder, blackcurrant, Noni fruit
Or one or more in wax-apple.
3. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that step（2）Middle glucide
It is low for sucrose, fructose, honey, glucose, brown sugar, brown sugar, cellobiose, L-arabinose, HFCS, maltose, soybean
Glycan, FOS, isomalto-oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, stachyose, raffinose, chitosan oligomer, wood sugar
One or more in alcohol, D-sorbite, maltitol, antierythrite is made into liquid syrup.
4. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that step（3）Middle spontaneous fermentation
Condition is：Mixed material is placed in the round of sterilized process carries out spontaneous fermentation, the separated process of spontaneous fermentation thing
Afterwards, spontaneous fermentation bamboo shoots enzyme stoste is obtained, wherein spontaneous fermentation condition is 10～40 DEG C of fermentation temperature, fermentation time 10～36
Individual month.
5. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that step（3）Middle microorganism sends out
Ferment condition is：Mixed material is placed in the round of sterilized process, and add 0.2%～10% the first bacterial classification, enter
The row first stage ferments, and obtains one time fermentation bamboo shoots ferment, adds 0.2%～10% second bacterial classification, carries out second stage
Fermentation, obtains secondary fermentation bamboo shoots ferment, and 0.2%～10% the third bacterial classification is added again, carries out phase III fermentation, obtains
Bamboo shoots ferment base-material, after the separated process of bamboo shoots ferment base-material, obtains bamboo shoots enzyme stoste or concentration magma, wherein three sections of fermentations
It is 20～40 DEG C that condition is fermentation temperature, and fermentation time is respectively 15 days～240 days.
6. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that step（3）Middle spontaneous fermentation
In combination with microbial inoculant ferments：Mixed material is placed in the ferment tank of sterilized process carries out spontaneous fermentation, sends out naturally
After the separated process of zymotic fluid, bamboo shoots enzyme stoste is obtained, the bamboo shoots enzyme stoste obtained by spontaneous fermentation is again placed at sterilizing
In round after reason, and add 0.2%～10% bacterial classification, carry out secondary fermentation, obtain bamboo shoots ferment base-material, bamboo shoots ferment
After the separated process of base-material, secondary fermentation bamboo shoots enzyme stoste or concentration magma are obtained, wherein spontaneous fermentation condition is fermentation temperature
Spend for 10 DEG C～40 DEG C, fermentation time is 6 months～24 months, it is 20 DEG C～40 DEG C that secondary fermentation condition is fermentation temperature, is sent out
The ferment time is 15 days～180 days.
7. the preparation method of a kind of bamboo shoots enzyme food as described in claim 5 or 6, it is characterised in that described microorganism is
One or more in lactic acid bacteria, saccharomycete, acetic acid bacteria, aspergillus oryzae, aspergillus niger, streptococcus thermophilus, Bacillus natto or Monascus.
8. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that compounding bamboo shoots enzyme food
For：Spontaneous fermentation bamboo shoots enzyme stoste or concentration magma or secondary fermentation bamboo shoots enzyme stoste or concentration magma or repeatedly fermentation
Bamboo shoots enzyme stoste or concentration magma, or with vegetable active extract, trace element, natural complex and amino acid, compound sugar
In one or more supplementary materials compounded, obtain compound bamboo shoots ferment.
9. a kind of preparation method of bamboo shoots enzyme food as claimed in claim 1, it is characterised in that surplus after separation and fermentation liquid
Remaining fermentation residue can be dried to obtain solid ferment product.
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| CN108741013A (en) * | 2018-04-16 | 2018-11-06 | 杭州耕香跨境电子商务有限公司 | A kind of preparation method of the beautiful whitening ferment of promise |
| CN109077203A (en) * | 2018-08-18 | 2018-12-25 | 安徽国科生物科技有限公司 | Micro- drinks of a kind of low deuterium-oxide richness and preparation method thereof |
| CN109907311A (en) * | 2019-04-01 | 2019-06-21 | 海南松吉云商科技有限公司 | A kind of Noni fruit compound fermentation method and its beautiful composite enzyme of promise |
| CN110013027A (en) * | 2018-01-08 | 2019-07-16 | 江苏鼎丰生态农业发展有限公司 | A kind of fermentation method for producing of brown rice enzyme powder |
| CN110055142A (en) * | 2019-05-24 | 2019-07-26 | 贵州花锦谷生物科技有限公司 | A kind of preparation method of ferment detergent |
| CN110326781A (en) * | 2019-07-23 | 2019-10-15 | 河北科技师范学院 | A kind of Chinese chestnut fruit ferment and preparation method thereof |
| CN114176218A (en) * | 2021-12-20 | 2022-03-15 | 山东省食品发酵工业研究设计院 | Method for preparing asparagus enzyme by using juicing residues |
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| CN107647390A (en) * | 2017-09-21 | 2018-02-02 | 洪丹青 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
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| CN108095077B (en) * | 2017-12-18 | 2020-12-15 | 浙江民生健康科技有限公司 | Method for preparing bamboo shoot enzyme powder by using probiotics |
| CN110013027A (en) * | 2018-01-08 | 2019-07-16 | 江苏鼎丰生态农业发展有限公司 | A kind of fermentation method for producing of brown rice enzyme powder |
| CN108323752A (en) * | 2018-01-15 | 2018-07-27 | 浙江科技学院 | A kind of preparation method of green plum ferment |
| CN108294301A (en) * | 2018-01-15 | 2018-07-20 | 浙江科技学院 | A kind of preparation method of dragon fruit ferment |
| CN108094804A (en) * | 2018-01-25 | 2018-06-01 | 广东新宝堂生物科技有限公司 | A kind of preparation method of antitumor strengthen immunity Xinhui tangerine peel enzyme beverage |
| CN108741013A (en) * | 2018-04-16 | 2018-11-06 | 杭州耕香跨境电子商务有限公司 | A kind of preparation method of the beautiful whitening ferment of promise |
| CN109077203A (en) * | 2018-08-18 | 2018-12-25 | 安徽国科生物科技有限公司 | Micro- drinks of a kind of low deuterium-oxide richness and preparation method thereof |
| CN109907311A (en) * | 2019-04-01 | 2019-06-21 | 海南松吉云商科技有限公司 | A kind of Noni fruit compound fermentation method and its beautiful composite enzyme of promise |
| CN110055142A (en) * | 2019-05-24 | 2019-07-26 | 贵州花锦谷生物科技有限公司 | A kind of preparation method of ferment detergent |
| CN110326781A (en) * | 2019-07-23 | 2019-10-15 | 河北科技师范学院 | A kind of Chinese chestnut fruit ferment and preparation method thereof |
| CN114176218A (en) * | 2021-12-20 | 2022-03-15 | 山东省食品发酵工业研究设计院 | Method for preparing asparagus enzyme by using juicing residues |
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Application publication date: 20170510 |