CN107647390A - A kind of preparation method for the vegetables and fruits ferment for improving activity - Google Patents
A kind of preparation method for the vegetables and fruits ferment for improving activity Download PDFInfo
- Publication number
- CN107647390A CN107647390A CN201710861799.7A CN201710861799A CN107647390A CN 107647390 A CN107647390 A CN 107647390A CN 201710861799 A CN201710861799 A CN 201710861799A CN 107647390 A CN107647390 A CN 107647390A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- fruits
- weight
- parts
- ferment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 64
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 64
- 230000000694 effects Effects 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000011159 matrix material Substances 0.000 claims abstract description 16
- 238000012216 screening Methods 0.000 claims abstract description 15
- 239000001963 growth medium Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 244000005706 microflora Species 0.000 claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 36
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 25
- 239000004310 lactic acid Substances 0.000 claims description 18
- 235000014655 lactic acid Nutrition 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 18
- 241000235342 Saccharomycetes Species 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002513 implantation Methods 0.000 claims description 12
- 239000002609 medium Substances 0.000 claims description 11
- 238000012549 training Methods 0.000 claims description 10
- 238000010422 painting Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229910001868 water Inorganic materials 0.000 claims description 9
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 7
- 230000002378 acidificating effect Effects 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 241001608472 Bifidobacterium longum Species 0.000 claims description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000009630 liquid culture Methods 0.000 claims description 5
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 244000189799 Asimina triloba Species 0.000 claims description 4
- 235000006264 Asimina triloba Nutrition 0.000 claims description 4
- 235000021537 Beetroot Nutrition 0.000 claims description 4
- 235000009467 Carica papaya Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 4
- 241000508269 Psidium Species 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 239000000758 substrate Substances 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 244000298715 Actinidia chinensis Species 0.000 claims description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 241000304886 Bacilli Species 0.000 claims 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims 1
- 235000009685 Crataegus X maligna Nutrition 0.000 claims 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims 1
- 235000009486 Crataegus bullatus Nutrition 0.000 claims 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims 1
- 235000009682 Crataegus limnophila Nutrition 0.000 claims 1
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 235000004423 Crataegus monogyna Nutrition 0.000 claims 1
- 235000002313 Crataegus paludosa Nutrition 0.000 claims 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims 1
- 235000013405 beer Nutrition 0.000 claims 1
- 239000012528 membrane Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 238000013139 quantization Methods 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 23
- 108090000790 Enzymes Proteins 0.000 abstract description 23
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000005714 functional activity Effects 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 description 7
- 102000004882 Lipase Human genes 0.000 description 6
- 239000004367 Lipase Substances 0.000 description 6
- 108090001060 Lipase Proteins 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000019421 lipase Nutrition 0.000 description 6
- 241000589220 Acetobacter Species 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 102000019197 Superoxide Dismutase Human genes 0.000 description 5
- 108010012715 Superoxide dismutase Proteins 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 125000001931 aliphatic group Chemical group 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 238000006701 autoxidation reaction Methods 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 210000001541 thymus gland Anatomy 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- KMVWNDHKTPHDMT-UHFFFAOYSA-N 2,4,6-tripyridin-2-yl-1,3,5-triazine Chemical compound N1=CC=CC=C1C1=NC(C=2N=CC=CC=2)=NC(C=2N=CC=CC=2)=N1 KMVWNDHKTPHDMT-UHFFFAOYSA-N 0.000 description 1
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- -1 distilled water compound Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- 238000000275 quality assurance Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 239000012224 working solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of preparation method for the vegetables and fruits ferment for improving activity.The preparation method comprises the following steps：A) culture medium allotment matrix is made；B) dominant microflora is screened；C) vegetables and fruits raw material is prepared；D) first stage fermentation is carried out；E) second stage fermentation is carried out；F) phase III fermentation is carried out；And g) filter.This method suppresses varied bacteria growing by being implanted into advantage beneficial flora, and can effectively avoid the enzyme activity destroyed in production technology using high-temperature sterilization mode in fruit or vegetables.The content of functional activity composition in ferment product can be improved by the screening of advantage beneficial flora, make the vegetables and fruits ferment of acquisition with better function, effectively improve the various healthcare functions of vegetables and fruits ferment.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method for the vegetables and fruits ferment for improving activity.
Background technology
Ferment is also known as " enzyme ", is that one kind has functional small proteinaceous, and a kind of biocatalyst.Ferment is held
Various chemical reactions in metabolism, such as increase the various biochemical reactions of tissue in load regulation and control human body（Oxidation, reduction, decompose, close
Into, conversion）Speed work.Being metabolized of every cell in human body, it is newborn, decompose, digestion, the chemical action of synthesis etc., all
Completed by ferment.In nature, small organisms, such as bacterium and mould microorganism, because can not directly absorb macromolecular
It must be turned into small point by organic matter as source of nutrition first by the zymigen of secretion decomposable asymmetric choice net larger molecular organicses
Subunit such as monose, glycerine, short aliphatic acid, amino acid etc., then absorbed.In addition, microorganism also needs to rely on ferment
Exploded host cell.To macro-organism body, for the mankind and other animal species, it is also desirable to help food using ferment
Digestion and the conversion for producing energy.It is the nutraceutical of the Nature favor but ferment is not medicine, without any side effects.
In ferment generally existing organism, in such as fresh vegetable and fruit, or even also all contain ferment in raw meat, raw fish.
However, because the mankind, have learned how using fire to carry out cooking food during evolution, although being enjoyed for this protean
Delicious food, but opposite, contained natural food ferment is but because constantly heat in these foods, and in drops destroys
Even it is lost in.
A kind of main ferment source is vegetables and fruit, and the species of in the market vegetables and fruits ferment is various.In vegetables and fruits ferment
In manufacturing process, the production technology of each family is all different, and most common production technology is more using various fruit or vegetables as raw material, will
Its broken slurrying or squeezing of dicing, after the completion of progress high temperature sterilization and fermentation.Although so can completely it sterilize, often fruit
Or the ferment of vegetables in itself also and then destroys, and causes vegetables and fruits enzyme activity to substantially reduce.Therefore, the present inventor develops a kind of energy
Improve the preparation method of the vegetables and fruits ferment of activity；In production technology, this method can avoid the growth of spoilage organisms or miscellaneous bacteria, meet
In the market needs the demand of the vegetables and fruits ferment of quality assurance.
The content of the invention
Some features of this section of Word Input and the compiling present invention.Other features are to be disclosed in subsequent paragraph.Its mesh
Be various modification and similar arrangement in the spirit and scope of scope of patent protection.
It is an object of the invention to provide a kind of preparation method for the vegetables and fruits ferment for improving activity.For up to this purpose, preparation side
Method comprises the following steps：A) culture medium allotment matrix is made：The combination of fruits and vegetables is taken, with ozone or acidic oxidized electric potential water
Sterilized on its top layer, by the mixed fruits and vegetables combined crushing and squeezed into fruit and vegetable juice, fruit and vegetable juice utilization
0.45 μm of membrane filtration, matrix is allocated as culture medium；B) dominant microflora is screened：Take the allotment of 20-40% weight percent concentrations
Matrix adds its weight 1.5-2% agar glue to form the solid medium of screening, then the lactic acid after implantation activation respectively
Bacterium, saccharomycete and acetic acid bacteria carry out applying disk culture, and screening dominant microflora carries out liquid culture with the allotment matrix again and quantifies to preserve；
C) vegetables and fruits raw material is prepared：The combination of fruits and vegetables is taken, is entered with 2-3ppm ozone concentrations or acidic oxidized electric potential water on its top layer
Row sterilization, by the mixed fruits and vegetables combined crushing to obtain vegetables and fruits raw material；D) first stage fermentation is carried out：Implantation sieve
Lactic acid bacteria after choosing is fermented 3-6 days into the vegetables and fruits raw material, and fermentation temperature is controlled between 35-38 degrees Celsius；E) second is carried out
Stage fermentation：Saccharomycete after implantation screening ferments 10-15 days into the vegetables and fruits raw material after the first stage ferments, fermentation
Temperature control is between 25-30 degrees Celsius；F) phase III fermentation is carried out：Acetic acid bacteria after implantation screening is extremely sent out through second stage
In the vegetables and fruits raw material after ferment, ferment 20-30 days, fermentation temperature is controlled between 25-30 degrees Celsius；And g) filter：Will be through
The vegetables and fruits raw material after three stage fermentations filters off solid impurity, improves the liquid that the vegetables and fruits ferment of activity is present in after filtering
In.
Best, in parts by weight, the fruits and vegetables is combined as：Pineapple 48-52 parts by weight, pawpaw 18-22 weight
Part, apple 4-6 parts by weight, concentrated haw juice 4-6 parts by weight, blueberry 1.5-2.5 parts by weight, grape 1.5-2.5 parts by weight, macaque
Peach 1.5-2.5 parts by weight, lemon 1.5-2.5 parts by weight, guava 1.5-2.5 parts by weight, green plum 1.5-2.5 parts by weight, beet
Root 1.5-2.5 parts by weight, radish 1.5-2.5 parts by weight, tomato 1.5-2.5 parts by weight, cucumber 0.5-1.5 parts by weight and great Bai
Dish 0.5-1.5 parts by weight.
Best, the lactic acid bacteria includes Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and length
Bifidobacterium.
Best, the painting disk training method of lactic acid bacteria is to take 0.5 ~ 1ml lactic acid bacterias to be placed in vegetables and fruits substrate allocation solid state rheology
Base is applied on disk, with 3x107~6x108Cfu/ml cultivates 48h in temperature is 37 degrees Celsius of environment.
Best, the saccharomycete is saccharomyces cerevisiae.
Best, the painting disk training method of saccharomycete is applied on disk to take 0.5 ~ 1ml saccharomycete to be placed in solid medium, with 2*
106~3*107Cfu/ml cultivates 72h in temperature is 30 degrees Celsius of environment.
Best, the acetic acid bacteria is acetobacter.
Best, the painting disk training method of acetic acid bacteria is applied on disk to take 0.5 ~ 1ml acetic acid bacterias to be placed in solid medium, with
3x106~6x107Cfu/ml cultivates 48h in temperature is 37 degrees Celsius of environment.
This method is by being implanted into advantage probiotics（Lactic acid bacteria, saccharomycete, acetic acid bacteria）Group suppresses varied bacteria growing, and can be effective
Avoid the enzyme activity destroyed in production technology using high-temperature sterilization mode in fruit or vegetables.Pass through advantage beneficial flora
Screening can improve the content of functional activity composition in ferment product, make the vegetables and fruits ferment of acquisition with better function, effectively improve
The various healthcare functions of vegetables and fruits ferment, and then reach above-mentioned purpose.
Brief description of the drawings
Fig. 1 is flow chart of the method for the present invention.
Embodiment
The present invention will more specifically describe by with reference to following embodiment and with reference to figure 1.
The present invention discloses a kind of preparation method for the vegetables and fruits ferment for improving activity, and the preparation method includes a) making culture medium
Allotment matrix, b) screen dominant microflora, c) prepare vegetables and fruits raw material, d) carry out first stage fermentation, e) carry out second stage fermentation,
F) phase III fermentation and g) step such as filtering are carried out.Illustrated individually below using multiple embodiments.
A) culture medium allotment matrix is made：The combination of fruits and vegetables is taken, with ozone or acidic oxidized electric potential water in its table
Layer is sterilized, and by the mixed fruits and vegetables combined crushing and is squeezed into fruit and vegetable juice, the fruit and vegetable juice utilizes 0.45 μm of filter
Membrane filtration, matrix is allocated as culture medium.In the present embodiment, it is combined as according to parts by weight, fruits and vegetables：Pineapple 50
Parts by weight, the parts by weight of pawpaw 20, the parts by weight of apple 5, the parts by weight of concentrated haw juice 5, the parts by weight of blueberry 2, the parts by weight of grape 2, Mi
The parts by weight of monkey peach 2, the parts by weight of lemon 2, the parts by weight of guava 2, the parts by weight of green plum 2, the parts by weight of beet root 2, the parts by weight of radish 2, west
The red parts by weight of persimmon 2, the parts by weight of cucumber 1 and the parts by weight of Chinese cabbage 1.Ozone or acidic oxidized electric potential water eliminate fruits and vegetables table
The pathogenic bacteria of layer residual or spoilage organisms, and carry out under a clean environment broken and squeeze into juice.Fruit and vegetable juice after filtering can be made
For solid-state and the allotment matrix of liquid culture medium.
B) dominant microflora is screened：The allotment matrix of 20-40% weight percent concentrations is taken to add its weight 1.5-2% agar
Glue is to form the solid medium of screening, then lactic acid bacteria, saccharomycete and the acetic acid bacteria after implantation activation carry out applying disk training respectively
Support, screening dominant microflora carries out liquid culture with the allotment matrix again and quantifies to preserve.In the present embodiment, lactic acid bacteria contains plant
Thing lactobacillus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and bifidobacterium longum.Saccharomycete is saccharomyces cerevisiae, vinegar
Sour bacterium is acetobacter.
It is for Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei and the activation of Lactobacillus rhamnosus preparation method：Put
Liquid MRS culture mediums 200ml carries out the sterilization processes of 20 minutes in 500ml conical flask under being 115 degrees Celsius in temperature；
In the case where cultivation temperature is 37 degrees Celsius, distinguishes picking these lactic acid bacteria spores with transfer needle and be inoculated with and mix, then in anaerobism ring
18-24h is cultivated under border；When culture medium becomes muddiness, these lactic acid bacterias are just distinctly made.For the work of bifidobacterium longum
Changing preparation method is：Liquid B BL culture mediums 200ml is put in 500ml conical flask, 20 are carried out under being 115 degrees Celsius in temperature
The sterilization processes of minute；In the case where cultivation temperature is 37 degrees Celsius, with transfer needle picking bifidobacterium longum spore inoculating and mixes, connect
And cultivate 36-48h under anaerobic environment；When culture medium becomes muddiness, bifidobacterium longum is just made.For brewer's yeast
The activation preparation method of bacterium is：Using the glucose of percentage by weight 2%, 1% yeast extract, 0.5% peptone is adjusted to
200ml liquid is placed in 500ml conical flasks, and the sterilization processes of 20 minutes are carried out under being 115 degrees Celsius in temperature；In culture temperature
Spend under 30 degrees Celsius, with transfer needle picking saccharomyces cerevisiae spore inoculating and to mix, it is aerobic under being 30 degrees Celsius in temperature
48-72h is cultivated in environment；When culture medium becomes muddiness, saccharomyces cerevisiae is just made.For the activation system of acetobacter
It is for mode：Using the glucose of percentage by weight 2%, 1% yeast extract, the liquid that 0.5% peptone is adjusted to 200ml is put
In 500ml conical flasks, the sterilization processes of 20 minutes are carried out under being 115 degrees Celsius in temperature；After cooling, percentage by weight is added
2-4% alcohol, when cultivation temperature is 37 degrees Celsius, with transfer needle picking acetobacter spore inoculating and mix, aerobic
36-48h is cultivated in environment；When culture medium becomes muddiness, acetobacter is just made.
The painting disk training method of lactic acid bacteria applies disk to take 0.5 ~ 1ml lactic acid bacterias to be placed in vegetables and fruits substrate allocation solid medium
On, with 3x107~6x108Cfu/ml cultivates 48h in temperature is 37 degrees Celsius of environment.The painting disk training method of saccharomycete is to take
0.5 ~ 1ml saccharomycete is placed in solid medium and applied on disk, with 2*106~3*107Cfu/ml is trained in temperature is 30 degrees Celsius of environment
Support 72h.The painting disk training method of acetic acid bacteria is applied on disk to take 0.5 ~ 1ml acetic acid bacterias to be placed in solid medium, with 3x106~
6x107Cfu/ml cultivates 48h in temperature is 37 degrees Celsius of environment.Various probiotic strains is adapted to vegetables and fruits ferment environment and generate
Single bacterium colony.Each strain after culture, because environmental operations and state of development are different, the advantage of each bacterium is filtered out manually
Just liquid culture is carried out after flora with the allotment matrix to quantify to preserve.
C) vegetables and fruits raw material is prepared：The combination of fruits and vegetables is taken, is existed with 2-3ppm ozone concentrations or acidic oxidized electric potential water
Sterilized on its top layer（The pathogenic bacteria of top layer residual or spoilage organisms）, by the mixed fruits and vegetables combined crushing to obtain
Vegetables and fruits raw material.Same step a), the combination of fruits and vegetables can be with identical.
D) first stage fermentation is carried out：Lactic acid bacteria after implantation screening is fermented 5 days into the vegetables and fruits raw material, fermentation temperature
Control is between 35-38 degrees Celsius.
E) second stage fermentation is carried out：The vegetables and fruits raw material of saccharomycete extremely after the first stage ferments after implantation screening
In, ferment 12 days, fermentation temperature is controlled between 25-30 degrees Celsius.
F) phase III fermentation is carried out：The vegetables and fruits raw material of acetic acid bacteria extremely after second stage is fermented after implantation screening
In, ferment 25 days, fermentation temperature is controlled between 25-30 degrees Celsius.
G) filter：The vegetables and fruits raw material after the phase III ferments is filtered off into solid impurity, improves the vegetables and fruits ferment of activity
It is present in the liquid after filtering.
It is above the key step of the preparation method for improving active vegetables and fruits ferment of the invention.Certainly, after step g)
It can feed and carry out secondary fermentation and maturation, obtain other high activity vegetables and fruits ferment functional products.According to obtained by the present invention
Vegetables and fruits ferment is preserved and is sealed in tank.In fermentation process by sampling, carry out resistance to oxidation detection, by lipase, protease,
Superoxide dismutase（SOD）Vigour changes determine the resistance to oxidation of product.
Antioxidation activity, superoxide dismutase, lipase, the method for testing of protease and content are described below.
The antioxidation activity of vegetables and fruits ferment in embodiment is determined using FRAP methods.FRAP method experimental implementations are as follows：FRAP works
Make liquid（300mmol/L, pH be 3.6 acetate buffer, 10mmol/L TPTZ, 20mmol/L FeCl3）Matching while using.
The drafting of standard curve：With 0.1,0.2,0.4,0.6,0.8 and 1.0mmol/L FeSO4Titer, add 3mL FRAP works
Make liquid mixing, accurate response 5 minutes, its suction brightness is determined at 593nm, is returned to zero with ultra-pure water, draws standard curve.Sample
Antioxidation activity（FRAP values）To reach FeSO needed for identical suction brightness4MM number represent：1FRAP units=1mmol/L
FeSO4.The measure of sample：0.1mL sample solution is measured, 3mLFRAP working solutions is added, adds 0.3mL ultra-pure waters and mix
It is even, accurate response 5 minutes, its suction brightness A1 is determined at 593nm, is returned to zero with ultra-pure water；0.1mL sample solution is measured, is added
Enter the mixing of 3.3mL ultra-pure waters, accurate response 5 minutes, its suction brightness A2 is determined at 593nm.The actual antioxidant effect of sample
For A=A1-A2.
Lipase content assay method refers to GB/T, 23535-2009.Enzyme activity defines：1g solid enzyme powders（Or 1mL liquid
Enzyme）, under conditions of temperature is 40 degrees Celsius and pH is 7.5, hydrolysis substrate produces 1umol titratable aliphatic acid within 1 minute,
As 1 enzyme activity unit, with u/g（u/ml）Represent.Lipase under certain condition, can make triglyceride be hydrolyzed into fat
Acid, diglyceride, monoglycerides and glycerine, the aliphatic acid available standards aqueous slkali that is discharged carry out acid-base titration, with pH meter or
Instructions phenolphthalein solution Indicator Reaction terminal, according to the iodine number of consumption, calculate its enzyme activity.Reaction equation is：RCOOH+NaOH→
RCOONa+H2O。
Protease content assay method refers to GB/T, 23527-2009.Enzyme activity defines：1g solid enzyme powders（Or 1ml liquid
Enzyme）, it is 40 degrees Celsius in temperature（Acid pH=3.0, neutral pH=7.5, alkaline pH=10.5）Under the conditions of, 1 minute hydrolysis junket
It is an enzyme activity unit that element, which produces 1 μ g tyrosine,.With distilled water compound concentration be 2% vegetables and fruits ferment solution to be measured, it is specified that
1g solid enzyme powders（Or 1mL liquid enzymes）, under the conditions of certain temperature and pH, it is one that 1 minute hydrolyzed casein, which produces 1 μ g tyrosine,
Enzyme activity unit, with μ g（u/mL）Represent.Prolease activity is so that " 1 minute water casein of vegetables and fruits ferment generates 1 μ g amino acid as one
Individual enzyme activity unit " represents.
The method of testing of superoxide dismutase refers to GB/T, 5009.171-2003.In the case where temperature is 25 degrees Celsius, suppression
Required SOD amounts are a unit of activity during mouse thymus cells speed 50% processed.Using pyrogallol in the basic conditions
The rapid autoxidation of energy, discharges O2 -, generate colored intermediate product.Reaction first becomes yellow green after starting, and switchs to after a few minutes
Yellow, linear session maintain 3~4 minutes.Add enzyme liquid and then suppress its autoxidation speed, the suction of solution is determined at 325nm
Brightness.Unit of enzyme activity uses suppression mouse thymus cells speed per minute in 1mL reaction solutions quantification of up to enzyme when 50%
One unit of activity.
By measuring, the initial total antioxidant activity of the vegetables and fruits enzyme liquid obtained by the present embodiment is 92.2, lipase
Content is 23.3u/ml, protease content 1236u/ml, superoxide dismutase 662.2u/ml.After fermentation in 45 ~ 60 days,
The total antioxidant activity of vegetables and fruits enzyme liquid is changed into 362.6, lipase content 36.1u/ml, protease content 2829u/ml,
Superoxide dismutase 5320u/ml.Achievement is fairly good.
In other embodiments, second stage fermentation can be carried out at 3-6 days by carrying out the fermentation number of days of first stage fermentation
Fermenting number of days can be at 10-15 day, and the fermentation number of days for carrying out phase III fermentation can be at 20-30 days.Also, according to parts by weight,
The combination of fruits and vegetables can be：Pineapple 48-52 parts by weight, pawpaw 18-22 parts by weight, apple 4-6 parts by weight, concentrated haw juice
4-6 parts by weight, blueberry 1.5-2.5 parts by weight, grape 1.5-2.5 parts by weight, Kiwi berry 1.5-2.5 parts by weight, lemon 1.5-2.5
Parts by weight, guava 1.5-2.5 parts by weight, green plum 1.5-2.5 parts by weight, beet root 1.5-2.5 parts by weight, radish 1.5-2.5 weights
Measure part, tomato 1.5-2.5 parts by weight, cucumber 0.5-1.5 parts by weight and Chinese cabbage 0.5-1.5 parts by weight.
Although the present invention is disclosed as above with embodiment, so it is not limited to the present invention, those skilled in the art
Without departing from the spirit and scope of the present invention, when can make a little change and retouching, therefore protection scope of the present invention is when regarding
Foregoing claims, which define, to be defined.
Claims (8)
1. a kind of preparation method for the vegetables and fruits ferment for improving activity, it is characterised in that comprise the following steps：
A) culture medium allotment matrix is made：The combination of fruits and vegetables is taken, is entered with ozone or acidic oxidized electric potential water on its top layer
Row sterilization, the mixed fruits and vegetables combined crushing and squeezing are utilized into 0.45 μm of filter membrane mistake into fruit and vegetable juice, the fruit and vegetable juice
Filter, matrix is allocated as culture medium；
B) dominant microflora is screened：Take 20-40% weight percent concentrations allotment matrix add its weight 1.5-2% agar glue with
The solid medium of screening is formed, then lactic acid bacteria, saccharomycete and the acetic acid bacteria after implantation activation carry out applying disk culture, sieve respectively
Select dominant microflora and liquid culture quantization preservation is carried out with the allotment matrix again；
C) vegetables and fruits raw material is prepared：The combination of fruits and vegetables is taken, with 2-3ppm ozone concentrations or acidic oxidized electric potential water in its table
Layer is sterilized, by the mixed fruits and vegetables combined crushing to obtain vegetables and fruits raw material；
D) first stage fermentation is carried out：Lactic acid bacteria after implantation screening is fermented 3-6 days into the vegetables and fruits raw material, fermentation temperature control
System is between 35-38 degrees Celsius；
E) second stage fermentation is carried out：Saccharomycete after implantation screening is into the vegetables and fruits raw material after the first stage ferments, hair
Ferment 10-15 days, fermentation temperature are controlled between 25-30 degrees Celsius；
F) phase III fermentation is carried out：Acetic acid bacteria after implantation screening is into the vegetables and fruits raw material after second stage is fermented, hair
Ferment 20-30 days, fermentation temperature are controlled between 25-30 degrees Celsius；And
G) filter：The vegetables and fruits raw material after the phase III ferments is filtered off into solid impurity, the vegetables and fruits ferment for improving activity is deposited
In the liquid after filtering.
2. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that according to parts by weight
Number, the fruits and vegetables are combined as：Pineapple 48-52 parts by weight, pawpaw 18-22 parts by weight, apple 4-6 parts by weight, hawthorn are dense
Contracting juice 4-6 parts by weight, blueberry 1.5-2.5 parts by weight, grape 1.5-2.5 parts by weight, Kiwi berry 1.5-2.5 parts by weight, lemon
1.5-2.5 parts by weight, guava 1.5-2.5 parts by weight, green plum 1.5-2.5 parts by weight, beet root 1.5-2.5 parts by weight, radish
1.5-2.5 parts by weight, tomato 1.5-2.5 parts by weight, cucumber 0.5-1.5 parts by weight and Chinese cabbage 0.5-1.5 parts by weight.
3. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that the lactic acid bacteria includes
Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and bifidobacterium longum.
4. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that the painting disk of lactic acid bacteria
Training method is applied on disk to take 0.5 ~ 1ml lactic acid bacterias to be placed in vegetables and fruits substrate allocation solid medium, with 3x107~6x108cfu/ml
48h is cultivated in temperature is 37 degrees Celsius of environment.
5. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that the saccharomycete is beer
Brewer yeast bacterium.
6. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that the painting disk of saccharomycete
Training method is applied on disk to take 0.5 ~ 1ml saccharomycete to be placed in solid medium, with 2*106~3*107Cfu/ml takes the photograph in temperature for 30
72h is cultivated in family name's degree environment.
7. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that the acetic acid bacteria is vinegar
Acidfast bacilli.
8. the preparation method of the vegetables and fruits ferment according to claim 1 for improving activity, it is characterised in that the painting disk of acetic acid bacteria
Training method is applied on disk to take 0.5 ~ 1ml acetic acid bacterias to be placed in solid medium, with 3x106~6x107Cfu/ml takes the photograph in temperature for 37
48h is cultivated in family name's degree environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710861799.7A CN107647390A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710861799.7A CN107647390A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647390A true CN107647390A (en) | 2018-02-02 |
Family
ID=61130927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710861799.7A Pending CN107647390A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647390A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783431A (en) * | 2018-06-04 | 2018-11-13 | 江苏万能生物科技有限公司 | A kind of fruit ferment and preparation method thereof |
| CN108887679A (en) * | 2018-07-20 | 2018-11-27 | 扬生（南召）生物科技有限公司 | A kind of Chinese yam probiotics ferment and preparation method thereof |
| CN108968039A (en) * | 2018-06-19 | 2018-12-11 | 上海应用技术大学 | A kind of tomato ferment and its preparation method and application |
| CN109007802A (en) * | 2018-07-20 | 2018-12-18 | 扬生（南召）生物科技有限公司 | A kind of macaque peach probiotic ferment and preparation method thereof |
| CN110384232A (en) * | 2019-09-05 | 2019-10-29 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of edible fruits enzyme stoste |
| CN110403115A (en) * | 2019-09-05 | 2019-11-05 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of edible apple enzyme beverage and preparation method thereof |
| CN110419662A (en) * | 2019-09-05 | 2019-11-08 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of edible sea-buckthorn beverage and preparation method thereof |
| CN110432481A (en) * | 2018-05-03 | 2019-11-12 | 绿茵生技股份有限公司 | The production method of low sugar vegetables and fruits enzyme liquid |
| CN110477239A (en) * | 2019-09-18 | 2019-11-22 | 安徽新天生物科技有限公司 | A kind of preparation method for the draft extractive fermentation fruits and vegetables liquid having skin maintenance and cosmetic benefits |
| CN111973495A (en) * | 2018-05-25 | 2020-11-24 | 大江生医股份有限公司 | Preparation method and application of fermented vegetable-berry fruit product |
| CN112998260A (en) * | 2021-04-14 | 2021-06-22 | 四川省食品发酵工业研究设计院有限公司 | Enzyme rich in high-activity enzyme and preparation method thereof |
| BE1030031B1 (en) * | 2022-06-30 | 2023-07-07 | Greenyn Biotechnology Co Ltd | SYSTEM FOR MAKING LOW GI FERMENTATION PRODUCTS AND USING THEM TO STABILIZE THE GLYCEMIC INDEX |
| TWI817883B (en) * | 2022-01-11 | 2023-10-01 | 大江生醫股份有限公司 | Use of a fermentation broth of white wax apple for preparing a composition with skin conditioning |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497844A (en) * | 2008-01-30 | 2009-08-05 | 湖北中烟工业有限责任公司 | Method for preparing cigarette flavor by microbial fermentation of coffee |
| CN102604840A (en) * | 2012-02-22 | 2012-07-25 | 安琪酵母股份有限公司 | Rice wine yeast, rhizopus and application thereof |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN104886572A (en) * | 2015-06-02 | 2015-09-09 | 广州加海生物科技有限公司 | A fruit and vegetable ferment beverage and a preparation method thereof |
| CN105231166A (en) * | 2015-09-29 | 2016-01-13 | 江苏阜丰生物科技有限公司 | Active ferment with high SOD content and preparation method thereof |
| KR20160121133A (en) * | 2015-04-10 | 2016-10-19 | 송웅부 | Three steps complex fermented crude liquid and manufacturing method thereof |
| CN106616592A (en) * | 2016-11-22 | 2017-05-10 | 浙江科技学院 | Preparation method for bamboo shoot enzyme food |
| CN107136448A (en) * | 2017-04-27 | 2017-09-08 | 广西钦州玛氏食品有限公司 | Dragon fruit enzyme stoste and its processing method |
-
2017
- 2017-09-21 CN CN201710861799.7A patent/CN107647390A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497844A (en) * | 2008-01-30 | 2009-08-05 | 湖北中烟工业有限责任公司 | Method for preparing cigarette flavor by microbial fermentation of coffee |
| CN102604840A (en) * | 2012-02-22 | 2012-07-25 | 安琪酵母股份有限公司 | Rice wine yeast, rhizopus and application thereof |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| KR20160121133A (en) * | 2015-04-10 | 2016-10-19 | 송웅부 | Three steps complex fermented crude liquid and manufacturing method thereof |
| CN104886572A (en) * | 2015-06-02 | 2015-09-09 | 广州加海生物科技有限公司 | A fruit and vegetable ferment beverage and a preparation method thereof |
| CN105231166A (en) * | 2015-09-29 | 2016-01-13 | 江苏阜丰生物科技有限公司 | Active ferment with high SOD content and preparation method thereof |
| CN106616592A (en) * | 2016-11-22 | 2017-05-10 | 浙江科技学院 | Preparation method for bamboo shoot enzyme food |
| CN107136448A (en) * | 2017-04-27 | 2017-09-08 | 广西钦州玛氏食品有限公司 | Dragon fruit enzyme stoste and its processing method |
Non-Patent Citations (2)
| Title |
|---|
| 罗云波、生吉萍: "《食品生物技术导论》", 30 June 2011, 中国农业大学出版社 * |
| 辜义洪: "《果酒生产技术》", 31 January 2016, 重庆大学出版社 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432481A (en) * | 2018-05-03 | 2019-11-12 | 绿茵生技股份有限公司 | The production method of low sugar vegetables and fruits enzyme liquid |
| CN111973495A (en) * | 2018-05-25 | 2020-11-24 | 大江生医股份有限公司 | Preparation method and application of fermented vegetable-berry fruit product |
| CN108783431A (en) * | 2018-06-04 | 2018-11-13 | 江苏万能生物科技有限公司 | A kind of fruit ferment and preparation method thereof |
| CN108968039A (en) * | 2018-06-19 | 2018-12-11 | 上海应用技术大学 | A kind of tomato ferment and its preparation method and application |
| CN109007802A (en) * | 2018-07-20 | 2018-12-18 | 扬生（南召）生物科技有限公司 | A kind of macaque peach probiotic ferment and preparation method thereof |
| CN108887679A (en) * | 2018-07-20 | 2018-11-27 | 扬生（南召）生物科技有限公司 | A kind of Chinese yam probiotics ferment and preparation method thereof |
| CN110403115A (en) * | 2019-09-05 | 2019-11-05 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of edible apple enzyme beverage and preparation method thereof |
| CN110419662A (en) * | 2019-09-05 | 2019-11-08 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of edible sea-buckthorn beverage and preparation method thereof |
| CN110384232A (en) * | 2019-09-05 | 2019-10-29 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of edible fruits enzyme stoste |
| CN110477239A (en) * | 2019-09-18 | 2019-11-22 | 安徽新天生物科技有限公司 | A kind of preparation method for the draft extractive fermentation fruits and vegetables liquid having skin maintenance and cosmetic benefits |
| CN112998260A (en) * | 2021-04-14 | 2021-06-22 | 四川省食品发酵工业研究设计院有限公司 | Enzyme rich in high-activity enzyme and preparation method thereof |
| TWI817883B (en) * | 2022-01-11 | 2023-10-01 | 大江生醫股份有限公司 | Use of a fermentation broth of white wax apple for preparing a composition with skin conditioning |
| BE1030031B1 (en) * | 2022-06-30 | 2023-07-07 | Greenyn Biotechnology Co Ltd | SYSTEM FOR MAKING LOW GI FERMENTATION PRODUCTS AND USING THEM TO STABILIZE THE GLYCEMIC INDEX |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107647390A (en) | A kind of preparation method for the vegetables and fruits ferment for improving activity | |
| CN104921222B (en) | A kind of preparation method for the mushroom enzyme beverage improving immunity | |
| CN104921141A (en) | Preparation method of composite probiotic fruit and vegetable enzyme | |
| CN105962343A (en) | Kiwi fruit enzyme and preparation method thereof | |
| CN107334100A (en) | Bird's nest composite enzyme and preparation method thereof | |
| CN105105119B (en) | It is a kind of that the method that fermentation prepares fruit ferment is carried out based on inoculation strain | |
| CN103396956B (en) | A kind of saccharomyces cerevisiae and its screening and culturing method and the method for bean pulp fermentation | |
| CN102936573B (en) | Garlic endophyte for accelerating black garlic fermentation process | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN104543965A (en) | Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN103305432A (en) | Saccharomyces cerevisiae strain and application thereof | |
| KR101138684B1 (en) | Method for culturing effective microorganisms and food using the same | |
| CN110923171B (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| CN107788517A (en) | A kind of method for strengthening ferment effect using lactobacillus bulgaricus | |
| JP2019088258A (en) | Compound fermentation drink process of cactus fruit having antioxidation function and red dragon fruit | |
| CN110279100A (en) | A kind of zymotechnique and its thick chilli sauce of thick chilli sauce | |
| KR20120121282A (en) | Method for preparing pork cutlet using capsosiphon fulvescens | |
| CN113801813A (en) | EM (effective microorganisms) suitable for rose fermentation and application process thereof | |
| KR101281839B1 (en) | Manufacturing method of yokurt drink using rice | |
| CN106213096A (en) | A kind of method that enzyme beverage prepared by Fructus Musae that ferments | |
| CN105602821A (en) | Lentinus edodes mycelia-black garlic vinegar | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| KR20160030754A (en) | Fermented coffee using effective microorganisms and manufacturing method thereof | |
| CN101250477A (en) | Aloe fruit wine and method for preparing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180202 |
|
| RJ01 | Rejection of invention patent application after publication |