CN113974148A - Wild papaya and rosa roxburghii tratt comprehensive enzyme and directional enzyme preparation technology thereof - Google Patents
Wild papaya and rosa roxburghii tratt comprehensive enzyme and directional enzyme preparation technology thereof Download PDFInfo
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- CN113974148A CN113974148A CN202111295093.1A CN202111295093A CN113974148A CN 113974148 A CN113974148 A CN 113974148A CN 202111295093 A CN202111295093 A CN 202111295093A CN 113974148 A CN113974148 A CN 113974148A
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Classifications
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a stauntonvine roxburgh rose comprehensive enzyme and a directional enzyme preparation technology thereof, belonging to the field of food development, wherein the stauntonvine roxburgh rose comprehensive enzyme comprises the following main materials in parts by weight: 50-100 parts of stauntonvine, 20-50 parts of rosa roxburghii and 5-20 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 3-10 parts of dry summer and autumn tea leaves, 5-15 parts of dry coix seed vinasse, 8-15 parts of sugar, 0.1-0.9 part of salt, 0.1-0.8 part of leavening agent and 0.3-1.2 parts of enzyme preparation. According to the invention, dry summer and autumn tea leaves and coix seed vinasse are added into auxiliary materials, and a directional enzyme fermentation technology is utilized, so that the air permeability of a fermentation substrate is obviously increased, anaerobic fermentation is reduced, the ethanol content is reduced, the problem that the ethanol content of an enzyme product exceeds the standard in a fermentation time period and does not meet the standard is solved, and the rich saturation of the product flavor is increased, so that the product not only keeps the fruit flavor of the original wild papaya, roxburgh rose and black tiger, but also is added with the tea flavor and the sauce flavor, the product flavor is improved, and the effect of reducing the ethanol content is obvious.
Description
Technical Field
The invention belongs to the field of food development, and particularly relates to a stauntonvine roxburgh rose comprehensive enzyme, a directional enzyme fermentation technology and application thereof.
Background
The ferment is a functional product which converts large molecular substances such as saccharides, proteins and the like in fermentation raw materials into small molecular substances by utilizing the action of metabolic products of microorganisms, and is rich in various bioactive substances such as alcohol, acid, aldehyde, ester, vitamin, enzyme, organic acid and the like. The ferment has two fermentation modes of natural fermentation and pure fermentation, wherein the common pure leaven has dominant microorganisms such as lactic acid bacteria, saccharomycetes, acetic acid bacteria and the like, the complex microbial inoculum is adopted for strengthening fermentation, the dominant microorganisms are utilized to quickly construct beneficial microbial floras in a ferment food fermentation system, the growth of putrefying bacteria, pathogenic bacteria and other miscellaneous bacteria is inhibited, and new metabolites and flavor substances are formed.
The following problems need to be solved in the enzyme industry at present:
(1) the natural fermentation is used for preparing the ferment, microorganisms are uncontrollable, fermentation products are greatly influenced by the microorganisms, and potential safety hazards exist in the ferment products due to the non-directionality of the fermentation, so that the pure fermentation and the directional ferment are reasonable methods for preparing the ferment at present.
(2) The ferment prepared by fermenting the pure-breed leavening agent has the advantages that the dominant flora is controllable and orientable in the fermentation time period, the fermentation product is clear, the safety is guaranteed, but the problem also exists, the fermentation can be rapidly completed in a short time to generate a large amount of ethanol, the ethanol content is controlled below 0.5 according to the current industrial standard, and a lot of products obtained by the pure-breed leavening agent in a short time have the risk of ethanol exceeding the standard.
(3) The other disadvantage of preparing the ferment by using the pure leaven is that the ferment is single in flavor component, unsaturated in flavor and taste, not rich and poor in flavor because of short fermentation time and single strain.
In conclusion, in view of the above technical problems of natural fermentation and pure fermentation, how to realize directional ferment and obtain products with rich and full flavor can be achieved.
Stauntonvine (Stauntonia chinensis) is a plant of the genus Stauntonia of the family Lardizabalaceae (Lardizabalaceae), is a special fruit tree with integrated medicinal, edible and ornamental values, is rich in flavone, phenols, saccharides, organic acids, various vitamins and minerals, has excellent quality, and also has various biological activities and pharmacological effects, such as anti-inflammatory and antibacterial effects, liver protection, anti-tumor effects, immunoregulation and antioxidation effects. Wild papaya is mainly distributed in Guizhou, Yunnan, Zhejiang, Jiangxi, Fujian, Guangdong, Guangxi, Chongqing and other places, and is not suitable for direct eating due to the characteristics of extremely low sugar-acid ratio, hard fruit and the like of fresh wild papaya varieties, and is usually prepared into fermented products such as wild papaya fruit wine, fruit vinegar, enzyme and the like.
Rosa roxburghii (Rosaroxbunghii) is a characteristic resource with food and medicinal values, and is rich in various nutrient components necessary for human body and effective substances for improving body functions, such as vitamins, superoxide dismutase (SOD), polyphenol, polysaccharide, triterpene, flavone, trace elements, dietary fiber and the like. Because the content of vitamin C is about 500 times of that of apple, the content of vitamin P is 120 times of that of orange, the content of SOD is 80 times of that of celery, and the essence has the reputation of 'three king fruits'. The rosa roxburghii tratt has various functional effects due to rich nutrient components and functional substances, has application values in the aspects of oxidation resistance, aging resistance, immunoregulation, glycolipid metabolism regulation, trace element balance, anti-inflammatory action, sleep improvement, fatigue resistance, detoxification, organ protection, mutation resistance and cancer resistance, and can be eaten only after being processed due to sour and bitter taste.
Kadsura coccinea (Lem.) A.C. Smith is a plant of Schisandra of Magnoliaceae. The other names are also called as a rice ball, a stinky rice ball, a climbing entada stem, a rhynchophylla, a cauda rhynchophylla, a Japanese ardisia root, a caulis sinomenii, a radix rhododendri mollis, a radix stemonae, a large leaf of south schisandra chinensis and the like, and the rice ball is tough in quality, difficult to break, coarse in fiber of a cross section, dark brown and black in cork skin, wide and thick in skin, brown and easy to strip, is chewed with a flavor of raw guava, and has little dregs. The xylem is light brown, hard, and densely covered with small holes. Slightly fragrant, slightly sweet and pungent. The middle of the rattan cross section has dark brown medulla, and the smell is lighter than that of the root. The preferred is uniform strip size, thick skin, black color, and strong smell.
The three fruits have the common characteristics of sour and astringent taste and difficult direct eating, but have rich nutritive value and good health attribute, so that the three fruits are developed into health products by utilizing an enzymatic technology, realize the comprehensive utilization of the health products and have good practical significance for improving the added value of the products.
Disclosure of Invention
The invention aims to provide a stauntonvine roxburgh rose comprehensive enzyme and a directional enzyme fermentation technology thereof. The enzyme solves the technical problems of enzyme products in the prior art, provides a feasible way for comprehensive utilization of stauntonvine, roxburgh rose and black tiger, realizes high-value utilization of the stauntonvine, improves the utilization value of summer and autumn tea and coix seed vinasse, and provides a reasonable and effective way.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the comprehensive ferment of the wild papaya and roxburgh rose comprises the following main materials in parts by weight: 50-100 parts of stauntonvine, 20-50 parts of rosa roxburghii and 5-20 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 3-10 parts of dry summer and autumn tea leaves, 5-15 parts of dry coix seed vinasse, 8-15 parts of sugar, 0.1-0.9 part of salt, 0.1-0.8 part of leavening agent and 0.3-1.2 parts of enzyme preparation.
The formula of the stauntonvine roxburgh rose comprehensive enzyme is further limited, and the main materials comprise the following components in parts by weight: 60-80 parts of stauntonvine, 25-45 parts of roxburgh rose and 10-15 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 5-8 parts of dry summer and autumn tea leaves, 10-12 parts of dry coix seed vinasse, 10-12 parts of sugar, 0.3-0.5 part of salt, 0.3-0.5 part of leavening agent and 0.5-0.8 part of enzyme preparation.
The starter is a mixed microbial inoculum, and the ratio of the yeast powder to the acetic acid bacillus powder to the lactic acid bacillus powder is 4:3:3 according to parts by weight.
The enzyme preparation is a mixed microbial inoculum, and the ratio of cellulase to pectinase to neutral protease is 5:3:2 in parts by weight.
The oriented enzymatic method for the comprehensive ferment of the stauntonvine roxburgh roses comprises the following steps:
A. pretreating raw materials and auxiliary materials: mixing main materials of stauntonvine, roxburgh rose and black tiger according to the parts of the formula, crushing and pulping, boiling the mixed pulp by adopting a jacketed pan, cooling to normal temperature under the aseptic condition, drying the auxiliary materials of summer and autumn tea leaves and coix seed vinasse by adopting a gradient drying method, and storing for later use under the dry and aseptic condition;
B. preparing an enzymatic strain liquid: b, adding sugar, salt, a leavening agent and an enzyme preparation into the fruit pulp boiled and cooled to normal temperature in the step A according to a proportion, and fully stirring for 5-10 minutes to obtain inoculated fruit pulp fermentation liquor;
C. putting raw and auxiliary materials in layers: b, taking the dried summer and autumn tea leaves and the dried coix seed vinasse obtained in the step A, paving the dried summer and autumn tea leaves at the bottom of a fermentation jar, wherein the thickness of the dried summer and autumn tea leaves is 8-15cm, and then paving the dried coix seed vinasse on the surface of the fermentation jar, wherein the thickness of the dried coix seed vinasse is 15-30 cm; then covering the surface of the dried coix seed vinasse with the inoculated fruit pulp fermentation liquid obtained in the step B, inserting a hollow bamboo rod into the fermentation jar, and positioning the bottom of the bamboo rod on a dried summer and autumn tea layer;
D. directional enzymatic reaction: and (3) placing the fermentation jar with the added raw and auxiliary materials in an environment with the temperature of 25-35 ℃, fermenting for 3-8 days to complete the enzymatic process, taking out the enzymatic raw and auxiliary materials, squeezing by using a gravity squeezer to obtain a wild papaya roxburgh rose comprehensive enzyme stock solution, and filling the stock solution after ultrahigh-temperature instantaneous sterilization to obtain a final finished product.
The drying parameters of the gradient drying method in the step A are firstly heating to 40-60 ℃, keeping the constant temperature for 30-120 minutes, then heating to 80-100 ℃, keeping the constant temperature for 10-30 minutes, then cooling to 50-80 ℃, keeping the constant temperature until drying, and the moisture content is less than 20%.
The solid content of the wild papaya and rosa roxburghii tratt comprehensive ferment finished product is 8-12% by the directional ferment technical method.
The oral liquid is prepared by blending the finished product prepared by the directional enzymatic method.
The beverage contains 10-30% of the wild papaya and roxburgh rose comprehensive enzyme finished product prepared by the directional enzyme fermentation technical method in parts by weight.
Compared with the prior art, the beneficial effects of the invention are mainly embodied in the following aspects:
(1) the air permeability of the dried summer and autumn tea leaves and the dried coix seed vinasse is utilized, the air permeability of a fermentation substrate is increased, anaerobic fermentation is reduced, the ethanol content is reduced, and the problem that the ethanol content of the ferment product exceeds the standard in the fermentation time period and does not meet the standard is solved.
(2) The dry summer and autumn tea leaves and the dry coix seed vinasse are added into the fermentation substrate, so that the flavor of the ferment product is improved, the flavor of the ferment product is rich and saturated, and the technical problem that the flavor of the ferment product is single due to the fermentation time period is solved.
(3) By means of directional enzyme fermentation technology and microbial fermentation, the edible characteristics of stauntonvine, roxburgh rose and black tiger are obviously improved, and the additional value of utilization of the stauntonvine, roxburgh rose and black tiger is improved.
(4) The dry summer and autumn tea leaves and the dry coix seed vinasse are applied to ferment products for fermentation, so that the comprehensive utilization of wastes is realized, and a new way is provided for the high-added-value utilization of the tea.
Detailed Description
The following examples of the present invention are intended to further illustrate the essence of the present invention, but the present invention is not limited thereto.
Example 1
The comprehensive ferment of the wild papaya and roxburgh rose comprises the following main materials in parts by weight: 80 parts of stauntonvine, 25 parts of roxburgh rose and 15 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 5 parts of dry summer and autumn tea leaves, 12 parts of dry coix seed vinasse, 10 parts of sugar, 0.5 part of salt, 0.3 part of leavening agent and 0.8 part of enzyme preparation.
The starter is a mixed microbial inoculum, and the ratio of the yeast powder to the acetic acid bacillus powder to the lactic acid bacillus powder is 4:3:3 according to parts by weight.
The enzyme preparation is a mixed microbial inoculum, and the ratio of cellulase to pectinase to neutral protease is 5:3:2 in parts by weight.
The oriented enzymatic method for the comprehensive ferment of the stauntonvine roxburgh roses comprises the following steps:
A. pretreating raw materials and auxiliary materials: mixing main materials of stauntonvine, roxburgh rose and black tiger according to the parts of the formula, crushing and pulping, boiling the mixed pulp by adopting a jacketed pan, cooling to normal temperature under the aseptic condition, drying the auxiliary materials of summer and autumn tea leaves and coix seed vinasse by adopting a gradient drying method, and storing for later use under the dry and aseptic condition;
B. preparing an enzymatic strain liquid: b, adding sugar, salt, a leavening agent and an enzyme preparation into the fruit pulp boiled and cooled to normal temperature in the step A according to a proportion, and fully stirring for 5 minutes to obtain inoculated fruit pulp fermentation liquor;
C. putting raw and auxiliary materials in layers: b, taking the dried summer and autumn tea leaves and the dried coix seed vinasse obtained in the step A, paving the dried summer and autumn tea leaves at the bottom of the fermentation jar, wherein the thickness of the dried summer and autumn tea leaves is 15cm, and then paving the dried coix seed vinasse on the surface of the fermentation jar, wherein the thickness of the dried coix seed vinasse is 30 cm; then covering the surface of the dried coix seed vinasse with the inoculated fruit pulp fermentation liquid obtained in the step B, and then inserting a hollow bamboo pole into the fermentation jar, wherein the bottom of the bamboo pole is positioned on a dried summer and autumn tea layer;
D. directional enzymatic reaction: and (3) placing the fermentation jar with the added raw and auxiliary materials in an environment with the temperature of 25 ℃, fermenting for 3 days to complete the ferment process, taking out the ferment raw and auxiliary materials, squeezing by using a gravity squeezer to obtain the comprehensive ferment stock solution of the wild papaya and rosa roxburghii tratt, and filling the stock solution after ultrahigh-temperature instantaneous sterilization to obtain the final finished product.
And B, drying parameters of the gradient drying method in the step A are firstly heating to 40 ℃, keeping the constant temperature for 30 minutes, then heating to 100 ℃, keeping the constant temperature for 30 minutes, then cooling to 50 ℃, keeping the constant temperature until drying is carried out, and the moisture content is less than 20%.
The solid content of the wild papaya and rosa roxburghii tratt comprehensive ferment finished product finally obtained by the directional ferment technical method is 8%.
The oral liquid is prepared by blending the finished product prepared by the directional enzymatic method.
The beverage contains 10% of wild papaya and roxburgh rose comprehensive enzyme finished product prepared by the directional enzyme fermentation technical method in parts by weight.
Example 2
The comprehensive ferment of the wild papaya and roxburgh rose comprises the following main materials in parts by weight: 100 parts of stauntonvine, 20 parts of roxburgh rose and 20 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 10 parts of dry summer and autumn tea leaves, 15 parts of dry coix seed vinasse, 8 parts of sugar, 0.9 part of salt, 0.1 part of leavening agent and 1.2 parts of enzyme preparation.
The starter is a mixed microbial inoculum, and the ratio of the yeast powder to the acetic acid bacillus powder to the lactic acid bacillus powder is 4:3:3 according to parts by weight.
The enzyme preparation is a mixed microbial inoculum, and the ratio of cellulase to pectinase to neutral protease is 5:3:2 in parts by weight.
The oriented enzymatic method for the comprehensive ferment of the stauntonvine roxburgh roses comprises the following steps:
A. pretreating raw materials and auxiliary materials: mixing main materials of stauntonvine, roxburgh rose and black tiger according to the parts of the formula, crushing and pulping, boiling the mixed pulp by adopting a jacketed pan, cooling to normal temperature under the aseptic condition, drying the auxiliary materials of summer and autumn tea leaves and coix seed vinasse by adopting a gradient drying method, and storing for later use under the dry and aseptic condition;
B. preparing an enzymatic strain liquid: b, adding sugar, salt, a leavening agent and an enzyme preparation into the fruit pulp boiled and cooled to normal temperature in the step A according to a proportion, and fully stirring for 10 minutes to obtain inoculated fruit pulp fermentation liquor;
C. putting raw and auxiliary materials in layers: b, taking the dried summer and autumn tea leaves and the dried coix seed vinasse obtained in the step A, paving the dried summer and autumn tea leaves at the bottom of the fermentation jar, wherein the thickness of the dried summer and autumn tea leaves is 8cm, and then paving the dried coix seed vinasse on the surface of the fermentation jar, wherein the thickness of the dried coix seed vinasse is 15 cm; then covering the surface of the dried coix seed vinasse with the inoculated fruit pulp fermentation liquid obtained in the step B, and then inserting a hollow bamboo pole into the fermentation jar, wherein the bottom of the bamboo pole is positioned on a dried summer and autumn tea layer;
D. directional enzymatic reaction: and (3) placing the fermentation jar with the added raw and auxiliary materials in an environment with the temperature of 35 ℃, fermenting for 8 days to complete the ferment process, taking out the ferment raw and auxiliary materials, squeezing by using a gravity squeezer to obtain the comprehensive ferment stock solution of the wild papaya rosa roxburghii tratt, and filling the stock solution after ultrahigh-temperature instantaneous sterilization to obtain the final finished product.
And B, wherein the drying parameters of the gradient drying method in the step A are firstly heating to 60 ℃, keeping the constant temperature for 30 minutes, then heating to 80 ℃, keeping the constant temperature for 30 minutes, then cooling to 50 ℃, keeping the constant temperature until drying, and the moisture content is less than 20%.
The solid content of the wild papaya and rosa roxburghii tratt comprehensive ferment finished product finally obtained by the directional ferment technical method is 12%.
The oral liquid is prepared by blending the finished product prepared by the directional enzymatic method.
The beverage contains 30% of wild papaya and roxburgh rose comprehensive enzyme finished product prepared by the directional enzyme fermentation technical method in parts by weight.
Example 3
The comprehensive ferment of the wild papaya and roxburgh rose comprises the following main materials in parts by weight: 70 parts of stauntonvine, 30 parts of roxburgh rose and 12 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 6 parts of dry summer and autumn tea leaves, 11 parts of dry coix seed vinasse, 11 parts of sugar, 0.4 part of salt, 0.4 part of leavening agent and 0.6 part of enzyme preparation.
The starter is a mixed microbial inoculum, and the ratio of the yeast powder to the acetic acid bacillus powder to the lactic acid bacillus powder is 4:3:3 according to parts by weight.
The enzyme preparation is a mixed microbial inoculum, and the ratio of cellulase to pectinase to neutral protease is 5:3:2 in parts by weight.
The oriented enzymatic method for the comprehensive ferment of the stauntonvine roxburgh roses comprises the following steps:
A. pretreating raw materials and auxiliary materials: mixing main materials of stauntonvine, roxburgh rose and black tiger according to the parts of the formula, crushing and pulping, boiling the mixed pulp by adopting a jacketed pan, cooling to normal temperature under the aseptic condition, drying the auxiliary materials of summer and autumn tea leaves and coix seed vinasse by adopting a gradient drying method, and storing for later use under the dry and aseptic condition;
B. preparing an enzymatic strain liquid: b, adding sugar, salt, a leavening agent and an enzyme preparation into the fruit pulp boiled and cooled to normal temperature in the step A according to a proportion, and fully stirring for 8 minutes to obtain inoculated fruit pulp fermentation liquor;
C. putting raw and auxiliary materials in layers: b, taking the dried summer and autumn tea leaves and the dried coix seed vinasse obtained in the step A, paving the dried summer and autumn tea leaves at the bottom of the fermentation jar, wherein the thickness of the dried summer and autumn tea leaves is 10cm, and then paving the dried coix seed vinasse on the surface of the fermentation jar, wherein the thickness of the dried coix seed vinasse is 20 cm; then covering the surface of the dried coix seed vinasse with the inoculated fruit pulp fermentation liquid obtained in the step B, and then inserting a hollow bamboo pole into the fermentation jar, wherein the bottom of the bamboo pole is positioned on a dried summer and autumn tea layer;
D. directional enzymatic reaction: and (3) placing the fermentation jar with the added raw and auxiliary materials in an environment with the temperature of 30 ℃, fermenting for 5 days to complete the ferment process, taking out the ferment raw and auxiliary materials, squeezing by using a gravity squeezer to obtain the comprehensive ferment stock solution of the wild papaya and rosa roxburghii tratt, and filling the stock solution after ultrahigh-temperature instantaneous sterilization to obtain the final finished product.
And B, wherein the drying parameters of the gradient drying method in the step A are that the temperature is firstly heated to 50 ℃, the constant temperature is kept for 100 minutes, then the temperature is heated to 90 ℃, the constant temperature is kept for 20 minutes, then the temperature is reduced to 60 ℃, the constant temperature is kept until the drying is carried out, and the moisture content is 15%.
The solid content of the wild papaya and rosa roxburghii tratt comprehensive ferment finished product finally obtained by the directional ferment technical method is 10%.
The oral liquid is prepared by blending the finished product prepared by the directional enzymatic method.
The beverage contains 25% of wild papaya and roxburgh rose comprehensive enzyme finished product prepared by the directional enzyme fermentation technical method in parts by weight.
In order to further verify the effect of the invention on reducing the content of ethanol, the content of ethanol in the three products of example 1, example 2 and example 3 is respectively detected, and the specific detection results are shown in the following table.
The data in the table show that all indexes of the comprehensive wild papaya and roxburgh rose enzyme prepared by the invention meet the roxburgh rose enzyme industry standard, wherein the ethanol content is obviously lower than the standard value (0.5g/100g), so that the oriented enzyme fermentation technology disclosed by the invention can complete fermentation in a short time, simultaneously ensure full flavor, ensure that the ethanol content does not exceed the standard and meet the national standard.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (9)
1. The comprehensive ferment of the stauntonvine and the roxburgh rose is characterized in that: the main materials comprise the following components in parts by weight: 50-100 parts of stauntonvine, 20-50 parts of rosa roxburghii and 5-20 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 3-10 parts of dry summer and autumn tea leaves, 5-15 parts of dry coix seed vinasse, 8-15 parts of sugar, 0.1-0.9 part of salt, 0.1-0.8 part of leavening agent and 0.3-1.2 parts of enzyme preparation.
2. The stauntonvine roxburgh rose comprehensive enzyme according to claim 1, which is characterized in that: the main materials comprise the following components in parts by weight: 60-80 parts of stauntonvine, 25-45 parts of roxburgh rose and 10-15 parts of black tiger; the auxiliary materials comprise the following components in parts by weight: 5-8 parts of dry summer and autumn tea leaves, 10-12 parts of dry coix seed vinasse, 10-12 parts of sugar, 0.3-0.5 part of salt, 0.3-0.5 part of leavening agent and 0.5-0.8 part of enzyme preparation.
3. The stauntonvine roxburgh rose comprehensive enzyme according to claim 1 or 2, which is characterized in that the leavening agent is a mixed microbial inoculum, and the ratio of the yeast powder to the acetobacter powder to the lactobacillus powder is 4:3:3 in parts by weight.
4. The stauntonvine roxburgh rose comprehensive enzyme according to claim 1 or 2, which is characterized in that the enzyme preparation is a mixed microbial inoculum, and the ratio of cellulase to pectinase to neutral protease is 5:3:2 in parts by weight.
5. A directional enzymatic method for preparing the stauntonvine roxburgh rose comprehensive enzyme of any one of claims 1 to 4, which is characterized by comprising the following steps: the method comprises the following steps:
A. pretreating raw materials and auxiliary materials: mixing main materials of stauntonvine, roxburgh rose and black tiger according to the parts of the formula, crushing and pulping, boiling the mixed pulp by adopting a jacketed kettle, cooling to normal temperature under the aseptic condition, drying the auxiliary materials of summer and autumn tea leaves and coix seed vinasse by adopting a gradient drying method, and storing for later use under the dry and aseptic condition;
B. preparing an enzymatic strain liquid: b, adding sugar, salt, a leavening agent and an enzyme preparation into the fruit pulp boiled and cooled to normal temperature in the step A according to a proportion, and fully stirring for 5-10 minutes to obtain inoculated fruit pulp fermentation liquor;
C. putting raw and auxiliary materials in layers: b, taking the dried summer and autumn tea leaves and the dried coix seed vinasse obtained in the step A, paving the dried summer and autumn tea leaves at the bottom of a fermentation jar, wherein the thickness of the dried summer and autumn tea leaves is 8-15cm, and then paving the dried coix seed vinasse on the surface of the fermentation jar, wherein the thickness of the dried coix seed vinasse is 15-30 cm; then covering the surface of the dried coix seed vinasse with the inoculated fruit pulp fermentation liquid obtained in the step B, and then inserting a hollow bamboo rod into the fermentation jar, wherein the bottom of the bamboo rod is positioned on a dry summer and autumn tea layer;
D. directional enzymatic reaction: and (3) placing the fermentation jar with the added raw and auxiliary materials in an environment with the temperature of 25-35 ℃, fermenting for 3-8 days to complete the enzymatic process, taking out the enzymatic raw and auxiliary materials, squeezing by using a gravity squeezer to obtain a wild papaya and rosa roxburghii comprehensive enzyme stock solution, and filling the stock solution after ultrahigh-temperature instantaneous sterilization to obtain a final finished product.
6. The oriented enzymatic method of comprehensive ferment of wild papaya and rosa roxburghii according to claim 5, wherein the oriented enzymatic method comprises the following steps: the drying parameters of the gradient drying method in the step A are that the mixture is heated to 40-60 ℃, kept at the constant temperature for 30-120 minutes, then heated to 80-100 ℃, kept at the constant temperature for 10-30 minutes, then cooled to 50-80 ℃, kept at the constant temperature until being dried, and the moisture content is less than 20%.
7. The oriented enzymatic method of comprehensive ferment of wild papaya and rosa roxburghii according to claim 5, wherein the oriented enzymatic method comprises the following steps: finally, the solid content of the wild papaya and rosa roxburghii tratt comprehensive ferment finished product is 8-12%.
8. The stauntonvine roxburgh rose comprehensive enzyme oral liquid is characterized by being prepared from a finished product prepared by the directional enzyme fermentation technical method of claim 5.
9. A stauntonvine roxburgh rose comprehensive enzyme beverage is characterized by comprising 10-30% of stauntonvine roxburgh rose comprehensive enzyme finished product prepared by the method according to claim 5 in parts by weight.
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