CN110192648A - A kind of preparation method of kiwifruit peel ferment - Google Patents
A kind of preparation method of kiwifruit peel ferment Download PDFInfo
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- CN110192648A CN110192648A CN201910642900.9A CN201910642900A CN110192648A CN 110192648 A CN110192648 A CN 110192648A CN 201910642900 A CN201910642900 A CN 201910642900A CN 110192648 A CN110192648 A CN 110192648A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 67
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 239000001963 growth medium Substances 0.000 claims abstract description 35
- 238000005457 optimization Methods 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 73
- 239000007788 liquid Substances 0.000 claims description 41
- WITLAWYGGVAFLU-UHFFFAOYSA-N 3-(6-methoxy-1,3-benzodioxol-5-yl)-8,8-dimethylpyrano[2,3-f]chromen-4-one Chemical compound C1=CC(C)(C)OC2=CC=C(C(C(C3=CC=4OCOC=4C=C3OC)=CO3)=O)C3=C21 WITLAWYGGVAFLU-UHFFFAOYSA-N 0.000 claims description 38
- 244000061456 Solanum tuberosum Species 0.000 claims description 38
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 38
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 239000000706 filtrate Substances 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 229920001817 Agar Polymers 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 230000004913 activation Effects 0.000 claims description 16
- 239000008272 agar Substances 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 230000035784 germination Effects 0.000 claims description 14
- 238000005538 encapsulation Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 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 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 8
- 235000012015 potatoes Nutrition 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 13
- 235000009434 Actinidia chinensis Nutrition 0.000 abstract description 10
- 241000235342 Saccharomycetes Species 0.000 abstract description 7
- 235000021028 berry Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 29
- 230000000052 comparative effect Effects 0.000 description 14
- 239000002585 base Substances 0.000 description 7
- 244000298715 Actinidia chinensis Species 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000011177 media preparation Methods 0.000 description 6
- 244000144730 Amygdalus persica Species 0.000 description 4
- 241000282693 Cercopithecidae Species 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- 240000000724 Berberis vulgaris Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005121 nitriding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of preparation methods of Mi kiwifruit peel ferment, after the present invention under specific salt water and alkaline condition by impregnating Mi kiwifruit peel, again by under optimization saccharomycete processing, obtain a kind of Kiwi berry ferment in good taste and high nutritive value, optimization saccharomycete in the present invention is by being added certain excitor substance, culture is tamed and expanded using specific component culture medium, obtains the saccharomycete that there is very good effect to Mi kiwifruit peel；Process of the invention is simple and easy to control, and source is easy to get, and is suitable for industrialization and scale, brings great function for the economic benefit and social benefit of Kiwi berry.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of Mi kiwifruit peel ferment.
Background technique
Kiwi berry (scientific name: Actinidia chinensis Planch), also referred to as Chinese grooseberry, fruit shape are generally ellipticity,
Early stage appearance is in green and brown color, is in bronzing after mature, and epidermis covers dense villus, edible, is inside pulp bright green
With the seed of row's black or red.Kiwi berry removes organic containing actinidine, proteolytic enzyme, tannin pectin and carbohydrate etc.
Outside 17 kinds of amino acid of the microelements such as object and calcium, potassium, selenium, zinc, germanium and needed by human body, vitamin C also rich in, Portugal
Grape acid, fructose, citric acid, malic acid, fat.In recent years with the development of fruit processing industry, a large amount of Kiwi berry processing waste shapes
At, these wastes again mainly based on kiwifruit peel, up to the 20%~30% of raw material, new environomental pollution source is formed.
In order to solve food processing industry problem of environmental pollution, waste is made a silk purse out of a sow's ear, urgent need establishes a kind of process conditions for Kiwi berry
Skin slag utilizes again.
Ferment, an etymology is in Japan, namely what is often called " enzyme ".Before liberation on the textbook in China be also enzyme be referred to as " ferment "
, present China Taiwan is still referred to as " ferment ".However present market is by the health food referred to as " ferment " of favor
It is to make raw material with all kinds of plants, the fermented food made by lactic acid bacteria or saccharomycetes to make fermentation.
The ferment product of domestic listing is more at present, mostly using fruit as base stock, add some additives or its
The features such as his substance, is obtained by easy fermentation technique, and kiwifruit peel has villus more, complicated component, and moisture is few uses
Common ferment technique is difficult to for kiwifruit peel being effectively treated, it is difficult to which realization effectively utilizes again.
Summary of the invention
In view of the above existing problems in the prior art, the present invention provides a kind of preparation methods of kiwifruit peel ferment, should
Method uses special preparation process, and kiwifruit peel is made to be utilized effectively, and has to the comprehensive utilization of Kiwi berry biggish
Facilitation.
In order to realize that scheme used by foregoing invention is as follows:
(1) suitable kiwifruit peel is taken, is impregnated 1-3 hours using the salt water of 10-20%, filtering washes with water 2-4 times, will
Kiwifruit peel after cleaning, which is put into lye, to be impregnated 10-20 hours.
Preferably, the pH value of the lye is 8-10, it is preferred that the lye uses sodium hydroxide or sodium carbonate
Adjust the pH value of water.
(2) yeast liquid of optimization is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 10-30 days, is sent out
Ferment temperature is 20-30 DEG C, and optimization yeast liquid additional amount is 0.01-0.05 times of kiwifruit peel quality；
Preferably, the optimization yeast liquid the preparation method is as follows:
1, it takes active dry yeast powder appropriate, 2% syrup is added to activate 2-6 hours, active dry yeast and 2% syrup mass ratio are 1:30-
50, the yeast juice after activation is added into first generation culture medium, closed culture 10-30 hours, the yeast juice after activation and
The mass ratio of generation culture medium is 1:5-15.
Preferably, the dried yeast powder activity is to be not less than 5000 containing active dry yeasr in every gram of dried yeast powder.
Preferably, the first generation culture medium the preparation method is as follows:
(1) wheat is cleaned with water, be soaked in water 6-12h, be placed in the germination of 10-20 DEG C of shady place, upper cover gauze, it is daily it is early, in,
Late water drenching is primary, when malt is extended to 1-3 times of wheat length, it is allowed to stop germination, drying is ground into malt flour.(2) will
Add the 3-6 times of water measured in malt flour, keep the temperature 3-6h in 65 DEG C of water-baths, filter, jamaicin is added in filtrate, jamaicin is added
Amount is 0.001-0.005 times of filtrate quality.
(3) the sugared concentration in above-mentioned solution is detected with Baume hydrometer, is diluted with water to 10-20 wave woods.
(4) it encapsulates, sterilizing.
2, second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is first generation culture
5-15 times of yeast liquid quality afterwards, closed culture 10-30 hours, cultivation temperature are 10-30 DEG C.
Preferably, the second generation culture medium the preparation method is as follows:
(1) peeled potatoes are taken, are cut into small pieces, the 2-8 times of water measured, 80 DEG C of immersion l-3h, filtering, 100 Pa sterilizing 20 is added
min.
(2) glucose for being equivalent to 0.1 times of potato amount is added in above-mentioned potato leaching juice, heating is added after boiling and is equivalent to horse
The agar of 0.1 times of bell potato amount continues to be heated to agar thawing
(3) 0.005-0.015 times of jamaicin for being equivalent to potato quality, stirring and dissolving are added in above-mentioned solution, encapsulation is gone out
Bacterium.
(3) by above-mentioned kiwifruit peel filtering fermentation liquor, filtrate is boiled 5-10 minutes, is cooled to room temperature.
The preferred sterilizing can use high pressure steam sterilization, and sterilising conditions are 121 DEG C, 30min.
Present invention is characterized in that
1, the present invention tames saccharomycete using alkaloids jamaicin as domestication object, by two generation different culture mediums,
Different barberry alkali concentrations tame saccharomycete, obtain that a kind of alkali resistance is strong, and the high optimization saccharomycete of activity under alkaline condition can
It is effectively fermented to kiwifruit peel.
2, this law removes unfavorable hair by salt water washing by soaking by the specially treated for carrying out early period to kiwifruit peel
Ferment object, while fermenting under alkaline condition, the effective component in kiwifruit peel can be preferably separated, nutritive value height is obtained
Ferment.
Compared with prior art, beneficial effects of the present invention also reside in:
1, preparation method raw material of the invention is simple and easy to get, and preparation step is controllable, is easy to large-scale production.
2, preparation method of the invention can obtain a kind of edible kiwifruit peel ferment, have very high nutritive value, to Mi
Utilizing again for monkey peach has good social effect and economic benefits.
Specific embodiment
The present invention is described below by specific embodiment, unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.
Embodiment 1
1, suitable kiwifruit peel is taken, is impregnated 2 hours using 15% salt water, filtering washes with water 3 times, by the Mi after cleaning
Monkey peach skin slag, which is put into lye, to be impregnated 15 hours.
2, the yeast liquid of optimization is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 20 days, fermentation temperature
Degree is 25 DEG C, and optimization yeast liquid additional amount is 0.03 times of kiwifruit peel quality；
3, by above-mentioned kiwifruit peel filtering fermentation liquor, filtrate is boiled 8 minutes, is cooled to room temperature.
The optimization yeast liquid the preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 4 hours, active dry yeast and 2% syrup mass ratio are 1:40, will
Yeast juice after activation is added into first generation culture medium, closed culture 20 hours, yeast juice and first generation culture after activation
The mass ratio of base is 1:10.First generation culture medium is the preparation method comprises the following steps: cleaned wheat with water, and be soaked in water 9h, is placed in 15 DEG C of yin
Liang Chu germination, upper cover gauze, daily early, middle and late water drenching is primary, when malt is extended to 1-3 times of wheat length, it is allowed to stop
Germination, drying, is ground into malt flour；The water of 4.5 times of amounts will be added in malt flour, keeps the temperature 4.5h in 65 DEG C of water-baths, filter, filter
Jamaicin is added in liquid, jamaicin additional amount is 0.005 times of filtrate quality；The sugar in above-mentioned solution is detected with Baume hydrometer
Concentration is diluted with water to 15 wave woodss；Encapsulation, sterilizing.
(2) second generation culture medium will be added in the yeast liquid after first generation culture, additional amount is commissioned to train for first
10 times of yeast liquid quality after supporting, closed culture 20 hours, cultivation temperature are 20 DEG C, second generation culture medium preparation side
Method are as follows: take peeled potatoes, be cut into small pieces .80 DEG C of immersion 2h of water of 5 times of amounts, filtering, 100 Pa sterilizing, 20 min are added；On
The glucose for being added in potato leaching juice and being equivalent to 0.1 times of potato amount is stated, heating is added after boiling and is equivalent to 0.1 times of potato
The agar of amount continues to be heated to agar thawing；0.010 times of jamaicin for being equivalent to potato quality is added in above-mentioned solution,
Stirring and dissolving, encapsulation, sterilize.
Embodiment 2
1, suitable kiwifruit peel is taken, is impregnated 1 hour using 10% salt water, filtering washes with water 2 times, by the Mi after cleaning
Monkey peach skin slag, which is put into lye, to be impregnated 10 hours.
2, the yeast liquid of optimization is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 10 days, fermentation temperature
Degree is 20 DEG C, and optimization yeast liquid additional amount is 0.01 times of kiwifruit peel quality；
3, by above-mentioned kiwi peer filtering fermentation liquor, filtrate is boiled 5-10 minutes, is cooled to room temperature.
The optimization yeast liquid the preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 2 hours, active dry yeast and 2% syrup mass ratio are 1:30, will
Yeast juice after activation is added into first generation culture medium, closed culture 10 hours, yeast juice and first generation culture after activation
The mass ratio of base is 1:5.First generation culture medium is the preparation method comprises the following steps: cleaned wheat with water, and be soaked in water 6h, is placed in 10 DEG C of cool places
Place's germination, upper cover gauze, daily early, middle and late water drenching is primary, when malt is extended to 1 times of wheat length, it is allowed to stop hair
Bud, drying, is ground into malt flour；The water that 3 times of amounts will be added in malt flour, keep the temperature 3h in 65 DEG C of water-baths, filter, add in filtrate
Enter jamaicin, jamaicin additional amount is 0.001 times of filtrate quality；The sugared concentration in above-mentioned solution is detected with Baume hydrometer,
It is diluted with water to 10 wave woodss；Encapsulation, sterilizing.
(2) second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is first generation culture
5 times of yeast liquid quality afterwards, closed culture 10 hours, cultivation temperature are 10 DEG C, second generation culture medium preparation method
Are as follows: peeled potatoes are taken, are cut into small pieces .80 DEG C of immersion lh of water of 2 times of amounts, filtering, 100 Pa sterilizing, 20 min are added；It is above-mentioned
The glucose for being equivalent to 0.1 times of potato amount is added in potato leaching juice, heating is added after boiling and is equivalent to 0.1 times of potato amount
Agar, continue to be heated to agar thawing；0.005 times of jamaicin for being equivalent to potato quality is added in above-mentioned solution, stirs
Dissolution is mixed, is encapsulated, sterilize.
Embodiment 3
1, suitable kiwifruit peel is taken, is impregnated 3 hours using 20% salt water, filtering washes with water 4 times, by the Mi after cleaning
Monkey peach skin, which is put into lye, to be impregnated 20 hours.
2, the yeast liquid of optimization is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 30 days, fermentation temperature
Degree is 30 DEG C, and optimization yeast liquid additional amount is 0.05 times of kiwifruit peel quality；
3, by above-mentioned kiwifruit peel filtering fermentation liquor, filtrate is boiled 5-10 minutes, is cooled to room temperature.
The optimization yeast liquid the preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 6 hours, active dry yeast and 2% syrup mass ratio are 1:50, will
Yeast juice after activation is added into first generation culture medium, closed culture 30 hours, yeast juice and first generation culture after activation
The mass ratio of base is 1:15.First generation culture medium is the preparation method comprises the following steps: cleaned wheat with water, and be soaked in water 12h, is placed in 20 DEG C of yin
Liang Chu germination, upper cover gauze, daily early, middle and late water drenching is primary, when malt is extended to 3 times of wheat length, it is allowed to stop hair
Bud, drying, is ground into malt flour；The water that 6 times of amounts will be added in malt flour, keep the temperature 6h in 65 DEG C of water-baths, filter, add in filtrate
Enter jamaicin, jamaicin additional amount is 0.005 times of filtrate quality；The sugared concentration in above-mentioned solution is detected with Baume hydrometer,
It is diluted with water to 20 wave woodss；Encapsulation, sterilizing.
(2) second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is first generation culture
15 times of yeast liquid quality afterwards, closed culture 30 hours, cultivation temperature are 30 DEG C, second generation culture medium preparation method
Are as follows: peeled potatoes are taken, are cut into small pieces .80 DEG C of immersion 3h of water of 8 times of amounts, filtering, 100 Pa sterilizing, 20 min are added；It is above-mentioned
The glucose for being equivalent to 0.1 times of potato amount is added in potato leaching juice, heating is added after boiling and is equivalent to 0.1 times of potato amount
Agar, continue to be heated to agar thawing；0.015 times of jamaicin for being equivalent to potato quality is added in above-mentioned solution, stirs
Dissolution is mixed, is encapsulated, sterilize.
Comparative example 1
1, suitable kiwifruit peel is taken, adopts and is soaked in water 2 hours, filters, washes with water 3 times.
2, yeast liquid is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 20 days, fermentation temperature 25
DEG C, yeast liquid additional amount is 0.03 times of kiwifruit peel quality；
3, by above-mentioned kiwi peer filtering fermentation liquor, filtrate is boiled 8 minutes, is cooled to room temperature.
The yeast liquid the preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 4 hours, active dry yeast and 2% syrup mass ratio are 1:40, will
Yeast juice after activation is added into first generation culture medium, closed culture 20 hours, yeast juice and first generation culture after activation
The mass ratio of base is 1:10.First generation culture medium is the preparation method comprises the following steps: cleaned wheat with water, and be soaked in water 9h, is placed in 15 DEG C of yin
Liang Chu germination, upper cover gauze, daily early, middle and late water drenching is primary, when malt is extended to 1-3 times of wheat length, it is allowed to stop
Germination, drying, is ground into malt flour；The water of 4.5 times of amounts will be added in malt flour, keeps the temperature 4.5h in 65 DEG C of water-baths, filter, use
Baume hydrometer detects the sugared concentration in above-mentioned solution, is diluted with water to 15 wave woodss；Encapsulation, sterilizing.
(2) second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is first generation culture
10 times of yeast liquid quality afterwards, closed culture 20 hours, cultivation temperature are 20 DEG C, second generation culture medium preparation method
Are as follows: peeled potatoes are taken, are cut into small pieces .80 DEG C of immersion 2h of water of 5 times of amounts, filtering, 100 Pa sterilizing, 20 min are added；It is above-mentioned
The glucose for being equivalent to 0.1 times of potato amount is added in potato leaching juice, heating is added after boiling and is equivalent to 0.1 times of potato amount
Agar, continue to be heated to agar thawing；0.010 times of jamaicin for being equivalent to potato quality is added in above-mentioned solution, stirs
Dissolution is mixed, is encapsulated, sterilize.
Comparative example 2
1, suitable kiwifruit peel is taken, adopts and is soaked in water 2 hours, filters, washes with water 3 times.
2, by yeast liquid be added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 20 days, fermentation temperature was
25 DEG C, yeast liquid additional amount is 0.03 times of kiwifruit peel quality；
3, by above-mentioned kiwifruit peel filtering fermentation liquor, filtrate is boiled 8 minutes, is cooled to room temperature.
The optimization yeast liquid the preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 4 hours, active dry yeast and 2% syrup mass ratio are 1:40, will
Yeast juice after activation is added into first generation culture medium, closed culture 20 hours, yeast juice and first generation culture after activation
The mass ratio of base is 1:10.First generation culture medium is the preparation method comprises the following steps: cleaned wheat with water, and be soaked in water 9h, is placed in 15 DEG C of yin
Liang Chu germination, upper cover gauze, daily early, middle and late water drenching is primary, when malt is extended to 1-3 times of wheat length, it is allowed to stop
Germination, drying, is ground into malt flour；The water of 4.5 times of amounts will be added in malt flour, keeps the temperature 4.5h in 65 DEG C of water-baths, filter, filter
Jamaicin is added in liquid, jamaicin additional amount is 0.005 times of filtrate quality；The sugar in above-mentioned solution is detected with Baume hydrometer
Concentration is diluted with water to 15 wave woodss；Encapsulation, sterilizing.
(2) second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is first generation culture
10 times of yeast liquid quality afterwards, closed culture 20 hours, cultivation temperature are 20 DEG C, second generation culture medium preparation method
Are as follows: peeled potatoes are taken, are cut into small pieces .80 DEG C of immersion 2h of water of 5 times of amounts, filtering, 100 Pa of high pressure steam sterilization sterilizing is added
20 min；The glucose for being equivalent to 0.1 times of potato amount is added in above-mentioned potato leaching juice, heating is added after boiling and is equivalent to horse
The agar of 0.1 times of bell potato amount continues to be heated to agar thawing；Encapsulation, sterilize.
Comparative example 3
1, suitable kiwifruit peel is taken, adopts and is soaked in water 2 hours, filters, washes with water 3 times.
2, yeast liquid is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 20 days, fermentation temperature 25
DEG C, yeast liquid additional amount is 0.03 times of kiwifruit peel quality；
3, by above-mentioned kiwifruit peel filtering fermentation liquor, filtrate is boiled 8 minutes, is cooled to room temperature.
The optimization yeast liquid the preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 4 hours, active dry yeast and 2% syrup mass ratio are 1:40, will
Yeast juice after activation is added into first generation culture medium, closed culture 20 hours, yeast juice and first generation culture after activation
The mass ratio of base is 1:10.First generation culture medium is the preparation method comprises the following steps: cleaned wheat with water, and be soaked in water 9h, is placed in 15 DEG C of yin
Liang Chu germination, upper cover gauze, daily early, middle and late water drenching is primary, when malt is extended to 1-3 times of wheat length, it is allowed to stop
Germination, drying, is ground into malt flour；The water of 4.5 times of amounts will be added in malt flour, keeps the temperature 4.5h in 65 DEG C of water-baths, filter；With
Baume hydrometer detects the sugared concentration in above-mentioned solution, is diluted with water to 15 wave woodss；Encapsulation, sterilizing.
(2) second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is first generation culture
10 times of yeast liquid quality afterwards, closed culture 20 hours, cultivation temperature are 20 DEG C, second generation culture medium preparation method
Are as follows: peeled potatoes are taken, are cut into small pieces .80 DEG C of immersion 2h of water of 5 times of amounts, filtering, 100 Pa sterilizing, 20 min are added；It is above-mentioned
The glucose for being equivalent to 0.1 times of potato amount is added in potato leaching juice, heating is added after boiling and is equivalent to 0.1 times of potato amount
Agar, continue to be heated to agar thawing；Encapsulation, sterilizing.
Embodiment and comparative example mouthfeel are investigated
12 normal adults are chosen, men and women is fifty-fifty, and smell, the sense of taste are normal, it is divided into six groups, number 1-12, every group of two people,
Every group foretastes the resulting edible kiwifruit peel ferment of embodiment 1-3 and comparative example 1-3 respectively, gargles after eating up, and 1 hour
Hou Hou, then intersect and foretaste, guarantee is every to foretaste embodiment 1-3 and six groups of comparative example 1-3 edible kiwifruit peels per capita
Ferment is given a mark by index of mouthfeel, and full marks are 10 points, as a result as follows:
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative examples 1 | Comparative examples 2 | Comparative examples 3 |
| No. 1 | 9.3 | 9.4 | 9.3 | 6.2 | 5.5 | 3.3 |
| No. 2 | 9.4 | 9,4 | 9.7 | 6.4 | 6.3 | 3.6 |
| No. 3 | 9.6 | 9.5 | 9.3 | 5.5 | 5.5 | 3.7 |
| No. 4 | 9.3 | 9.2 | 9.6 | 5.3 | 5.6 | 4.6 |
| No. 5 | 9.5 | 9.2 | 9.7 | 7.2 | 5.7 | 4.4 |
| No. 6 | 9.4 | 9.6 | 9.2 | 5.5 | 5.2 | 4.2 |
| No. 7 | 9.6 | 9.6 | 9.2 | 6.3 | 6.3 | 4.2 |
| No. 8 | 9.6 | 9.4 | 9.3 | 6.2 | 5.3 | 4.6 |
| No. 9 | 9.8 | 9.2 | 9.6 | 6.6 | 5.5 | 3.1 |
| No. 10 | 9.6 | 9.4 | 9.3 | 5.4 | 5.3 | 3.5 |
| No. 11 | 9.4 | 9.3 | 9.4 | 6.3 | 5.2 | 3.8 |
| No. 12 | 9.3 | 9.7 | 9.7 | 5.1 | 6.4 | 3.2 |
| Average mark | 9.48 | 9.41 | 9.44 | 6.00 | 5.65 | 3.85 |
It analyzes from the above, the resulting edible kiwifruit peel ferment of the present invention is significantly increased in terms of mouthfeel.
Kiwifruit peel ferment nutrition investigation must be eaten obtained by comparative example 1-3 and embodiment 1-3.
By the resulting edible kiwifruit peel ferment of embodiment 1-3 and comparative example 1-3, according to triumphant in " Chinese Pharmacopoeia "
Family name's nitriding detects the content of nitrogen in each ferment, as a result as follows::
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative examples 1 | Comparative examples 2 | Comparative examples 3 |
| Nitrogen content (%) | 15.82 | 14.61 | 16.37 | 8.26 | 8.69 | 4.77 |
It is analyzed from above-mentioned laboratory test results, embodiment 1-3 is obtained higher by edible kiwifruit peel ferment nitrogen content, tool
There is higher nutritive value.
Claims (5)
1. a kind of preparation method of kiwifruit peel ferment, it is characterised in that including the following steps:
(1) suitable kiwifruit peel is taken, is impregnated 1-3 hours using the salt water of 10-20%, filtering washes with water 2-4 times, will be clear
Kiwifruit peel after washing, which is put into lye, to be impregnated 10-20 hours；
(2) yeast liquid of optimization is added in the above-mentioned lye containing kiwifruit peel, sealed fermenting 10-30 days, fermentation temperature
Degree is 20-30 DEG C, and optimization yeast liquid additional amount is 0.01-0.05 times of kiwifruit peel quality；
(3) by above-mentioned kiwifruit peel filtering fermentation liquor, filtrate is boiled 5-10 minutes, is cooled to room temperature.
2. kiwifruit peel ferment preparation method according to claim 1, it is characterised in that: the pH value of the lye is 8-
10。
3. kiwifruit peel ferment preparation method according to claim 1, it is characterised in that: the optimization yeast liquid
The preparation method is as follows:
(1) it takes active dry yeast powder appropriate, 2% syrup is added to activate 2-6 hours, active dry yeast and 2% syrup mass ratio are 1:30-
50, the yeast juice after activation is added into first generation culture medium, closed culture 10-30 hours, the yeast juice after activation and
The mass ratio of generation culture medium is 1:5-15；
(2) second generation culture medium in the yeast liquid after first generation culture, will be added, additional amount is ferment after first generation culture
5-15 times of female bacterium solution quality, closed culture 10-30 hours, cultivation temperature are 10-30 DEG C.
4. kiwifruit peel ferment preparation method according to claim 3, it is characterised in that: the first generation culture medium
The preparation method is as follows:
(1) wheat is cleaned with water, be soaked in water 6-12h, be placed in the germination of 10-20 DEG C of shady place, upper cover gauze, it is daily it is early, in,
Late water drenching is primary, when malt is extended to 1-3 times of wheat length, it is allowed to stop germination, drying is ground into malt flour；
(2) the 3-6 times of water measured will be added in malt flour, keeps the temperature 3-6h in 65 DEG C of water-baths, filtered, jamaicin is added in filtrate,
Jamaicin additional amount is 0.001-0.005 times of filtrate quality；
(3) the sugared concentration in above-mentioned solution is detected with Baume hydrometer, is diluted with water to 10-20 wave woods；
(4) it encapsulates, sterilizing.
5. kiwifruit peel ferment preparation method according to claim 3, it is characterised in that: the second generation culture medium
The preparation method is as follows:
(1) peeled potatoes are taken, are cut into small pieces, the 2-8 times of water measured, 80 DEG C of immersion l-3h, filtering, 100 Pa sterilizing 20 is added
min；(2) glucose for being equivalent to 0.1 times of potato amount is added in above-mentioned potato leaching juice, heating is added after boiling and is equivalent to horse
The agar of 0.1 times of bell potato amount continues to be heated to agar thawing；
(3) 0.005-0.015 times of jamaicin for being equivalent to potato quality, stirring and dissolving are added in above-mentioned solution, encapsulation is gone out
Bacterium.
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