CN112841624A - Preparation method of Helichrysum italicum ferment fermentation broth product - Google Patents
Preparation method of Helichrysum italicum ferment fermentation broth product Download PDFInfo
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- CN112841624A CN112841624A CN202110046531.4A CN202110046531A CN112841624A CN 112841624 A CN112841624 A CN 112841624A CN 202110046531 A CN202110046531 A CN 202110046531A CN 112841624 A CN112841624 A CN 112841624A
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
Abstract
The invention discloses a preparation method of a zingiber officinale roscoe ferment fermentation broth product, which aims at solving the problem that the function of the zingiber officinale roscoe ferment fermentation broth in the prior art is single, and provides the following scheme, which comprises the following steps: s1: cleaning impurities and residual water by using a vibrating screen mesh; s2: crushing by a crusher and pulping by RO water; s3: adding lemon powder and hundred flower essence; s4: heating with a jacketed kettle; s5: weighing and dissolving lactobacillus helveticus and lactobacillus paracasei in a sterile room; s6: fermenting artificial strain liquid; s7: stirring and sampling; s8: sterile filling; s9: and (5) sealing and boxing. The invention makes the Helichrysum total ferment fermentation liquor more delicate in taste, and also has the functions of prolonging life and whitening skin.
Description
Technical Field
The invention relates to the technical field of food and biology, in particular to a preparation method of a zingiber officinale roscoe ferment fermentation broth product.
Background
The Helianthus tuberosus is a kind of ginger and also has very high nutritive value. The Helianthus tuberosus can be directly eaten as a vegetable and can also be used as a medicine. The Helianthus tuberosus has the effects of promoting blood circulation, regulating menstruation, relieving swelling, removing toxic substances and the like, and has good treatment and alleviation effects on body health problems such as diabetes, constipation and the like. In addition, the zingiber mioga diels also contain rich amino acids, proteins and cellulose, and gastrointestinal functions can be effectively improved by frequent eating, but most of the existing zingiber mioga diels ferment liquid has single function, so that a preparation method of the zingiber mioga diels ferment liquid product is provided for solving the problems.
Disclosure of Invention
Based on the problem that the function of the Helianthus tuberosus ferment fermentation liquid is single in the prior art, the preparation method of the Helianthus tuberosus ferment fermentation liquid product is provided, so that the original Helianthus tuberosus ferment fermentation liquid is fine and smooth in taste, and has the functions of prolonging life and whitening skin.
The invention provides a preparation method of a zingiber officinale roscoe ferment fermentation broth product, which comprises the following steps:
s1: cleaning impurities and residual water by using a vibrating screen mesh;
s2: crushing by a crusher and adding RO water for pulping;
s3: adding lemon powder and hundred flower essence;
s4: heating with a jacketed kettle;
s5: weighing and dissolving lactobacillus helveticus and lactobacillus paracasei in a sterile room;
s6: fermenting artificial strain liquid;
s7: stirring and sampling;
s8: sterile filling;
s9: and (5) sealing and boxing.
Preferably, in S1, the method includes the steps of selecting the zingiber mioga diels on a workbench, removing moldy and deteriorated parts, selecting impurities carried in the zingiber mioga diels, cleaning impurities and residual moisture by using a planar linear vibration screen mesh, cleaning the impurities and residual moisture by using a vibration screen mesh with a diameter of 40-60 meshes and a vibration time of 15-20min, cleaning the zingiber mioga diels by using two stainless soaking ponds made of 304 materials, and placing the cleaned zingiber mioga diels into a stainless steel container for later use.
Preferably, in S2, the washed zingiber officinale roscoe is crushed by a food-grade 304 stainless steel crusher into particles with a diameter of 5mm to 10mm, and then water is added for pulping, wherein the proportion of the water added is 7: and 3, pulping, wherein the pulping machine is a single-pass pulping machine made of 304 stainless steel, the diameter of a screen of the pulping machine is 60-70 meshes, and primary RO water is used for standby after pulping.
Preferably, in the step S3, 360g to 387g of lemons are selected, the lemons are washed clean, then soaked in saline water for 30min to 60min, wiped, dried for 2h, cut into slices, and manually stone-ground into powdery particles with the diameter of 175hm to 180hm under the sunshine at the high temperature of 38 ℃ to 40 ℃, then the powdery particles are directly added into a single beater by a micro-catheter and added with 2.5ml to 4ml of passionflower extracts for fusion, the state change of the whole jerusalem artichoke solution is observed by a microscope, and the observation is carried out once within 10 to 15min until the color of the whole jerusalem artichoke solution is in a goose yellow color and a light yellow color.
Preferably, in S4, the beaten solution of zingiber officinale roscoe is placed in a jacketed pan made of 304 materials, purified water is added, the water amount is 88% -90%, the zingiber officinale roscoe is 10-12%, the inulin is 8-10%, the isomaltooligosaccharide and the galactooligosaccharide are 2-4%, and the ratio of the zingiber officinale roscoe, the three probiotics and the water is accurately measured as 1: 10, heating while stirring, adding high fructose syrup when the water temperature is heated to 60-90 ℃, wherein the addition amount of the high fructose syrup is 20-30% of fructose, then measuring the refractive index of 18-20% by using an Abbe refractometer, heating until the water temperature is 90-95 ℃, keeping the temperature for 15-25 min in the temperature range to thoroughly sterilize the solution of the zingiber officinale and the fruit feeding syrup, cooling the solution of the zingiber officinale to 37 ℃ after sterilization, and placing the solution in a previously sterilized constant-temperature fermentation tank to prepare for inoculation.
Preferably, in S5, lactobacillus helveticus and lactobacillus paracasei are weighed, and the ratio of the two strains is 2: 1, the addition amount is two parts per million, the bacterial seeds are dissolved by sterile water, the temperature of the sterile water is controlled to be 20-25 ℃, the bacterial seeds are dissolved in a sterile room, the temperature of the water can never exceed 37 ℃, the bacterial seeds are required to be preserved in a refrigerator in advance, and the preservation temperature is minus 18 ℃ so as to ensure the activity of the original bacterial seeds.
Preferably, in S6, under the aseptic condition, the worker performs the sterilization procedure of changing the skin sufficiently, enters the fermentation room after the sterilization procedure of changing the skin twice, showering by wind, and touching by hand, opens the manhole of the fermentation tank, lights the alcohol lamp, adds the dissolved strain liquid into the fermentation tank, then closes the manhole quickly, opens the fermentation tank, stirs for 15-20 min.
Preferably, in S7, after stirring for 15-20min, stopping stirring, maintaining a constant temperature state of 37 ℃ in the fermentation tank, keeping the positive and negative temperature errors not exceeding 0.5 ℃, observing the fermentation state, after fermenting for 12h, measuring acidity once every 2h, fermenting for 20h, measuring acidity every 1h, recording, and observing that the acidity value shows an increasing process, which indicates that the fermentation is normal, after fermenting for 48h, measuring the acidity and residual sugar every 1h, wherein the total fermentation process is 24h-72h, and the test index should be sampled at a sampling port below 0.1% and the acidity is not lower than 70 ℃ to prevent bacterial contamination.
Preferably, in S8, after fermentation is completed, after various physicochemical indexes are analyzed and tested to meet requirements, aseptic filling is performed, and the filling process is completed in an aseptic condition or aseptic filling machine, so as to ensure that the filling amount of each bottle is consistent, and the positive and negative errors of the filling amount must meet the requirements of national regulations.
Preferably, in S9, the sealed boxing: and (4) after the filling is finished, performing aseptic sealing immediately, and packaging in 3-5 days after sealing.
The invention has the beneficial effects that:
1. the Helianthus tuberosus is a natural ecological food, has no pollution, and has effects of loosening bowel to relieve constipation and relieving swelling.
2. The added inulin and other probiotics are big healthy raw materials, can effectively improve intestinal tract peristalsis, relax bowels and expel toxin, and increase enzymes and probiotics to improve the number of intestinal florae, so that the intestinal tract is healthier.
3. The isomaltooligosaccharide and the galacto-oligosaccharide are added to influence the functions by acid reduction in the fermentation process, and have a synergistic interaction effect with dietary fibers in the Helianthus tuberosus, so that the intestinal health of a human body is increased and the satiety is increased while the human body is more favorable for relaxing the bowels.
4. The lemon powder is added, the lemon is called as the king of whitening, contains a large amount of vitamin C, Vc is one of important elements widely accepted by the beauty cosmetics field, and can effectively inhibit the activity of the lactase and reduce the oxidative melanin into colorless reductive melanin, thereby achieving the effects of whitening and removing freckles. Lemon also contains a large amount of citric acid, is a member of the family of fruit acids, and has effects of removing aged cutin, promoting epidermal cell regeneration, keeping skin moisture, improving skin texture, and enhancing skin elasticity.
5. Adding hundreds of flowers essence, also called honey, and fully brewing the flowers honey collected by bees from flowers of flowering plants in a honeycomb to obtain natural sweet substances. The smell is fragrant and rich, and the taste is pure and sweet. The bees collect nectar or secretion with water content of 75% from flowers of plants, store it in their second stomach, and under the action of several conversions in bodies of bees, the converted nectar or secretion is stored in the nest hole by worker bees and sealed by beeswax. Through repeated incubation for about 15 days, various vitamins, minerals and amino acids are enriched to a certain value, and simultaneously, the polysaccharide in the nectar is converted into monosaccharide glucose and fructose which can be directly absorbed by a human body. Whereas nectar or secretions with a moisture content of less than 23% are honey.
The honey is supersaturated solution of sugar, can produce the crystallization at low temperature, can produce the crystallization and be glucose, the part that does not produce the crystallization is fructose mainly, to people's life-prolonging, and the time of keeping value of hundred flowers essence is longer.
Drawings
Fig. 1 is a process flow diagram of a preparation method of a zingiber officinale roscoe ferment fermentation broth product provided by the invention.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the present application, and it is obvious that the described embodiments are only some embodiments, not all embodiments, of the present invention.
Examples
Referring to fig. 1, a method for preparing a zingiber officinale roscoe ferment fermentation broth product comprises the following steps:
s1: cleaning impurities and residual water by using a vibrating screen mesh;
s2: crushing by a crusher and adding RO water for pulping;
s3: adding lemon powder and hundred flower essence;
s4: heating with a jacketed kettle;
s5: weighing and dissolving lactobacillus helveticus and lactobacillus paracasei in a sterile room;
s6: fermenting artificial strain liquid;
s7: stirring and sampling;
s8: sterile filling;
s9: and (5) sealing and boxing.
In this embodiment, in S1, the zingiber mioga is first selected on a workbench to remove moldy and deteriorated parts, then the impurities trapped in the zingiber mioga are selected, and then a planar linear vibration screen is used to clean the impurities and residual moisture, the diameter of the vibration screen is 40-60 meshes, the vibration time is 15-20min, then two stainless soaking ponds made of 304 materials are used to clean the zingiber mioga, and the cleaned zingiber mioga is put into a stainless steel container for standby.
In this embodiment, in S2, the washed zingiber officinale roscoe is crushed by a food-grade 304 stainless steel crusher into particles with a diameter of 5mm to 10mm, and then water is added for pulping, wherein the proportion of the water added is 7: and 3, pulping, wherein the pulping machine is a single-pass pulping machine made of 304 stainless steel, the diameter of a screen of the pulping machine is 60-70 meshes, and primary RO water is used for standby after pulping.
In this embodiment, in S3, 360g to 387g of lemons are selected, the lemons are washed clean, then soaked in saline water for 30min to 60min, wiped, dried for 2h, cut into slices, and manually stone-milled into powdery particles with a diameter of 175hm to 180hm under the sunshine of high temperature 38 ℃ to 40 ℃, and then directly added into a single beater by a micro-catheter and added with 2.5ml to 4ml of passion flower essence for fusion, the state change of the whole jerusalem artichoke solution is observed by a microscope, and the observation is performed for 10 to 15min until the whole jerusalem artichoke solution is in a goose yellow color and a light yellow color.
In this embodiment, in S4, the beaten solution of zingiber officinale roscoe is placed in a jacketed pan made of 304 materials, purified water is added, the amount of water added is 88% -90%, the content of zingiber officinale roscoe is 10-12%, the content of inulin is 8-10%, the content of isomaltooligosaccharide and galactooligosaccharide is 2-4%, and the ratio of zingiber officinale roscoe, three probiotics and water is accurately measured as 1: 10, heating while stirring, adding high fructose syrup when the water temperature is heated to 60-90 ℃, wherein the addition amount of the high fructose syrup is 20-30% of fructose, then measuring the refractive index of 18-20% by using an Abbe refractometer, heating until the water temperature is 90-95 ℃, keeping the temperature for 15-25 min in the temperature range to thoroughly sterilize the solution of the zingiber officinale and the fruit feeding syrup, cooling the solution of the zingiber officinale to 37 ℃ after sterilization, and placing the solution in a previously sterilized constant-temperature fermentation tank to prepare for inoculation.
In this embodiment, in S5, lactobacillus helveticus and lactobacillus paracasei are weighed, and the ratio of the two strains is 2: 1, the addition amount is two parts per million, the bacterial seeds are dissolved by sterile water, the temperature of the sterile water is controlled to be 20-25 ℃, the bacterial seeds are dissolved in a sterile room, the temperature of the water can never exceed 37 ℃, the bacterial seeds are required to be preserved in a refrigerator in advance, and the preservation temperature is minus 18 ℃ so as to ensure the activity of the original bacterial seeds.
In this embodiment, in S6, under the aseptic condition, the worker performs the sterilization procedure of changing the coating sufficiently, enters the fermentation room after the sterilization procedure of changing the coating twice, showering by wind, and touching with hands, opens the manhole of the fermentation tank, lights the alcohol burner, adds the dissolved strain liquid into the fermentation tank, then closes the manhole quickly, opens the fermentation tank, stirs for 15-20 min.
In this embodiment, in S7, after stirring for 15-20min, the stirring is stopped, the temperature of the fermentation tank is maintained at a constant temperature of 37 ℃, the positive and negative temperature errors cannot exceed 0.5 ℃, the fermentation state is observed, after 12h of fermentation, the acidity is measured once every 2h, the fermentation is performed for 20h, the acidity is measured every 1h, and a record is made, the acidity value is seen to show an ascending process, which indicates that the fermentation is normal, after 48h of fermentation, the acidity is measured every 1h, and the residual sugar is also measured, wherein the total fermentation process is 24h-72h, and the residual sugar is less than 0.1% and the acidity is not less than 70 ℃, and the assay index should be sampled at a sampling port below a level meter of the fermentation tank to prevent bacterial contamination.
In this embodiment, in S8, after fermentation is completed, after various physicochemical indexes are analyzed and tested to meet requirements, aseptic filling is performed, the filling process is completed in an aseptic condition or aseptic filling machine, after sealing, boxing is completed in 3 to 5 days, and after the product is comprehensively analyzed to meet the enterprise standard, warehousing is performed, and the whole process needs to maintain a cold chain environment to maintain viable bacteria components of the product (if the product is a di-sterilized product, after filling and sealing, the product can be stored and sold at normal temperature after being sterilized at 85 degrees and 20 minutes, and the product is classified into a viable bacteria type and a di-sterilized product.
In this embodiment, in S9, sealing and boxing: and (4) after the filling is finished, performing aseptic sealing immediately, and packaging in 3-5 days after sealing.
In the embodiment, the Helianthus tuberosus L.can be eaten as vegetables, has the effects of promoting blood circulation to regulate menstruation, relieving cough and eliminating phlegm, reducing swelling and detoxifying, removing food retention and invigorating stomach and the like, has a special effect on treating constipation and diabetes, and has a high medicinal value. The Helianthus tuberosus contains various amino acids, proteins and abundant cellulose, the contained cellulose is a polysaccharide nutrient substance which does not generate heat energy, and the Helianthus tuberosus is favorable for keeping the digestive tract unobstructed and maintaining the normal defecation function after being eaten frequently, can treat constipation, eliminate food retention and invigorate the stomach, and has special efficacy for diabetes.
In this embodiment, the underground stem of Helianthus tuberosus has a ginger-like flavor, and the root can also be used as a medicine. If the health-care food is eaten frequently, the health-care food has the effects of building body, preventing diseases and removing diseases. According to records of Ben Cao gang mu, Yangsheng not only can be eaten as vegetable, but also has the efficacies of promoting blood circulation to regulate menstruation, relieving cough and eliminating phlegm, reducing swelling and detoxifying, removing food retention and invigorating stomach and the like, has special effect on treating constipation and diabetes, and has higher medicinal value. The seal is also named as the seal of the Helianthus tuberosus: zingiber mioga, and Alpinia speciosa belonging to the order Musaceae. The yang and lotus are distributed in Sichuan, Guizhou, Guangxi, Hubei, Hunan, Jiangxi and Guangdong; under the shade of the forest and on the side of the stream at an elevation of 300-1900 m. The wild lotus is wild vegetable, is milled in harsh environment, has extremely strong life, is basically free from diseases and insect pests, and does not need to use pesticides at all.
In the embodiment, the Helianthus tuberosus L.has unique fragrance throughout the whole body, and branches, leaves, rhizomes, flowers and fruits of the Helianthus tuberosus L.can expel wind, relieve pain, clear swelling, detoxify, relieve cough and asthma, remove food retention and invigorate stomach, has excellent medicinal value, and especially has special effect on treating constipation and diabetes. The tender shoots and stems of the fruit are delicious, contain rich vitamins, a plurality of amino acids and dietary fibers called as 'seventh nutrient elements', are rare 'mountain delicacies', and the tender shoots just produced can be picked in spring to be cold-dressed with sauce or fried to eat, and are delicious and tasty; the red buds can be fried to eat in summer or made into pickles with hot pepper, the flavor is unique, and the flowers can be salted, pickled or fried with meat in autumn; the underground rhizome is fat and delicious and can be fried, stewed and roasted in winter. The long-term use of the yang lotus can strengthen the body, moisten the skin color and delay the senility.
In the embodiment, the Helianthus tuberosus contains rich elements required by a human body, has the functions, is a pollution-free natural wild raw material, does not contain any preservative or additive, and belongs to a health product.
In the embodiment, the zingiber officinale roscoe through biological fermentation belongs to the domestic and foreign countries, is unique in flavor, contains a large amount of probiotics, and has an obvious effect of promoting intestinal metabolism of a human body.
In the embodiment, inulin, isomaltooligosaccharide, galactooligosaccharide and the dietary fiber of the Helianthus tuberosus are added in the fermentation process, so that the intestinal peristalsis of a human body is greatly enhanced, the intestinal garbage is cleaned, the intestinal function is effectively improved, and the synergistic promotion effect is realized. Inulin, isomaltooligosaccharide and galacto-oligosaccharide are prebiotics and provide growth nutrition for probiotics, particularly the isomaltooligosaccharide and the galacto-oligosaccharide have good stability, strong acid resistance and high temperature resistance and cannot be decomposed, and the diabetes mellitus crowd can be effectively improved by the combined fermentation of the Helianthus tuberosus and other elements.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A preparation method of a Helichrysum total ferment fermentation broth product comprises the following steps:
s1: cleaning impurities and residual water by using a vibrating screen mesh;
s2: crushing by a crusher and adding RO water for pulping;
s3: adding lemon powder and hundred flower essence;
s4: heating with a jacketed kettle;
s5: weighing and dissolving lactobacillus helveticus and lactobacillus paracasei in a sterile room;
s6: fermenting artificial strain liquid;
s7: stirring and sampling;
s8: sterile filling;
s9: and (5) sealing and boxing.
2. The method of claim 1, wherein in step S1, the zingiber officinale roscoe is picked on a workbench, the moldy part is removed, the impurities carried in the zingiber officinale roscoe are picked out, the impurities and the residual moisture are cleaned by a planar linear vibration screen, the diameter of the vibration screen is 40-60 meshes, the vibration time is 15-20min, then two stainless soaking ponds made of 304 materials are used for cleaning, and the cleaned zingiber officinale roscoe is placed in a stainless container for standby.
3. The method of claim 1, wherein in step S2, the washed zingiber officinale roscoe is crushed by a food grade 304 stainless steel crusher into particles with a diameter of 5mm-10mm, and then water is added for pulping, wherein the ratio of water added is 7: and 3, pulping, wherein the pulping machine is a single-pass pulping machine made of 304 stainless steel, the diameter of a screen of the pulping machine is 60-70 meshes, and primary RO water is used for standby after pulping.
4. The method of claim 1, wherein in step S3, 360g to 387g of lemons are selected, the lemons are washed, then soaked in saline water for 30min to 60min, wiped, air-dried for 2h, sliced, and manually stone-milled into powder particles with a diameter of 175hm to 180hm under the sunshine of 38 ℃ to 40 ℃, and then directly added into a single beater by a micro-catheter and added with 2.5ml to 4ml of passion flower essence for fusion, and the state of the whole jerusalem artichoke solution is observed by a microscope for 10 min to 15min until the color of the whole jerusalem artichoke solution is in a yellow color or a light yellow color.
5. The method for preparing the Helianthus tuberosus ferment fermentation broth product according to claim 1, wherein in step S4, the pulped Helianthus tuberosus solution is placed in a 304-material jacketed pan, purified water is added, the water addition amount is 88% -90%, the Helianthus tuberosus accounts for 10-12%, the inulin accounts for 8-10%, the isomaltooligosaccharide and the galactooligosaccharide account for 2-4%, and the proportion of the Helianthus tuberosus, the three probiotics and the water is accurately measured to be 1: 10, heating while stirring, adding high fructose syrup when the water temperature is heated to 60-90 ℃, wherein the addition amount of the high fructose syrup is 20-30% of fructose, then measuring the refractive index of 18-20% by using an Abbe refractometer, heating until the water temperature is 90-95 ℃, keeping the temperature for 15-25 min in the temperature range to thoroughly sterilize the solution of the zingiber officinale and the fruit feeding syrup, cooling the solution of the zingiber officinale to 37 ℃ after sterilization, and placing the solution in a previously sterilized constant-temperature fermentation tank to prepare for inoculation.
6. The method of claim 1, wherein in step S5, lactobacillus helveticus and lactobacillus paracasei are weighed, and the ratio of the two strains is 2: 1, the addition amount is two parts per million, the bacterial seeds are dissolved by sterile water, the temperature of the sterile water is controlled to be 20-25 ℃, the bacterial seeds are dissolved in a sterile room, the temperature of the water can never exceed 37 ℃, the bacterial seeds are required to be preserved in a refrigerator in advance, and the preservation temperature is minus 18 ℃ so as to ensure the activity of the original bacterial seeds.
7. The method of claim 1, wherein in step S6, the worker performs a procedure of changing his/her clothing and sterilizing, enters the fermentation room after the procedure of changing his/her clothing, spraying air, and sterilizing his/her hands, opens the manhole of the fermentation tank, lights the alcohol burner, adds the dissolved bacterial liquid into the fermentation tank, then closes the manhole quickly, opens the fermentation tank, and stirs for 15-20 min.
8. The method for preparing the Helianthus tuberosus ferment fermentation broth product of claim 1, wherein in S7, after stirring for 15-20min, the stirring is stopped, the fermentation tank is kept at a constant temperature of 37 ℃, the error between positive and negative temperatures cannot exceed 0.5 ℃, the fermentation state is observed, after 12h of fermentation, the acidity is measured once every 2h, the fermentation time is 20h, the acidity is measured every 1h, and a record is made, the acidity value is shown to be an ascending process, which indicates that the fermentation is normal, after 48h of fermentation, the acidity is measured every 1h, and the residual sugar is also measured, wherein the total fermentation time is 24h-72h, the residual sugar is below 0.1% and the acidity is not lower than 70 ℃, and the test index is sampled at the sampling port of the fermentation tank liquid level meter to prevent bacterial contamination.
9. The method of claim 1, wherein in step S8, after fermentation, analysis and assay of physical and chemical indexes meet requirements, aseptic filling is performed, and the filling process is performed in aseptic conditions or aseptic filling equipment, so as to ensure consistent filling amount of each bottle, wherein the positive and negative errors of the filling amount must meet the national requirements.
10. The method of claim 1, wherein in step S9, the steps of: and (4) after the filling is finished, performing aseptic sealing immediately, and packaging in 3-5 days after sealing.
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