CN1320388A - Fermented health-care nutrient solution and culture method of its bacteria - Google Patents
Fermented health-care nutrient solution and culture method of its bacteria Download PDFInfo
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- CN1320388A CN1320388A CN01108151A CN01108151A CN1320388A CN 1320388 A CN1320388 A CN 1320388A CN 01108151 A CN01108151 A CN 01108151A CN 01108151 A CN01108151 A CN 01108151A CN 1320388 A CN1320388 A CN 1320388A
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- fermentation
- fermented
- glutinous rice
- fermented glutinous
- nutrient solution
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- 235000015097 nutrients Nutrition 0.000 title claims abstract description 15
- 241000894006 Bacteria Species 0.000 title claims abstract description 14
- 238000012136 culture method Methods 0.000 title abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 63
- 235000009566 rice Nutrition 0.000 claims abstract description 63
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 240000002234 Allium sativum Species 0.000 claims abstract description 38
- 235000004611 garlic Nutrition 0.000 claims abstract description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 28
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000012530 fluid Substances 0.000 claims description 16
- 230000000050 nutritive effect Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 239000003814 drug Substances 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 7
- 240000007594 Oryza sativa Species 0.000 abstract description 56
- 230000000694 effects Effects 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000010902 straw Substances 0.000 description 11
- 210000001161 mammalian embryo Anatomy 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000002362 mulch Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241001647745 Banksia Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000007853 Sarothamnus scoparius Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
A fermented health-care nutrient solution and a culture method of bacteria thereof belong to the manufacturing method of fermented nutrient solution. After the dried garlic cloves exposed to the sun are added into the fermented glutinous rice juice for fermentation, strains in the fermented glutinous rice juice are changed fundamentally, then honey is added for continuous culture and training, the fermentation characteristics of the strains in the fermentation liquid are further improved, then the traditional Chinese medicines are added for continuous fermentation, the treatment effect of the fermentation liquid is obviously improved, the dosage is reduced, and the storage life is prolonged after sterilization and concentration. The nutrient solution is simple to prepare, the storage life is prolonged after sterilization and concentration, and nutrient components in the nutrient solution are rarely damaged and consumed, so that the nutrient components and the treatment effect of the nutrient solution are not influenced.
Description
The present invention relates to a kind of manufacture method of fermented glutinous rice nutrient solution, particularly a kind of fermented nutritive liquid.
People like that the fermented glutinous rice that eats is that the cold of drying in the air added distiller's yeast after glutinous rice was boiled in glutinous rice, and the glutinous rice that boils forms fermented glutinous rice through the fermentation of bacterium such as the yeast head mold in the distiller's yeast, Mucor.Contain several amino acids, vitamin, active bacterium in the fermented glutinous rice, have tonifying spleen and stomach, tonifying middle-Jiao and Qi, tonifying kidney and strengthening yang effect, but contain a large amount of active bacterial classifications in the fermented glutinous rice, as long-term storage, bacterial classification in the fermented glutinous rice will constantly be bred, be fermented, above-mentioned nutrition most of can be destroyed, consume; The self-dissolving of also can wearing out of the bacterial classification in the fermented glutinous rice simultaneously reduces the nutrition and the result of treatment of fermented glutinous rice greatly, if fermented glutinous rice is carried out pasteurization, the beneficial bacterium in the fermented glutinous rice will be killed, and its nutrition and result of treatment also reduce greatly.
Chinese patent " a kind of fermented nutritive liquid " publication number CN1246287A, the preparation method of disclosed fermented nutritive liquid is in the patent of the present invention: fermented glutinous rice is pressed extracting juice, the garlic clove that shone is added in the fermented glutinous rice juice ferments sterilization then.After the fermented glutinous rice fermentation is finished, press extracting juice, to be fed into (the preferably dried garlic clove that shone through the sun) fermentation in the fermented glutinous rice juice then through the garlic clove that the sun shone and become zymotic fluid, dried garlic clove is as the culture medium of strain fermentation in the fermented glutinous rice juice, the ratio of dried garlic clove and fermented glutinous rice juice is 1: 1---1: 1000,1 ℃ of room temperature---under 40 ℃ the situation, fermentation time is controlled at 1---and 200 hours, sterilization then.Since in this invention the most at last in the nutrient solution all bacterium all kill, though prolonged the resting period, nutrition and result of treatment be reduction greatly also.
The objective of the invention is to provide good fermented health-care nutritive liquid of a kind of long shelf-life and nutrition, result of treatment and the cultural method of bacterium thereof.
The object of the present invention is achieved like this: fermented nutritive liquid is: not sterilization after the garlic clove fermentation that adding was shone in fermented glutinous rice juice is finished, utilize the viable bacteria of fermented glutinous rice juice and garlic clove zymotic fluid the inside to continue fermentation, add the Chinese medicine fermentation after adding honey in the sweat earlier, be fermented nutritive liquid after fermentation is finished.The cultural method of nutrient solution bacterium is: fermented glutinous rice is pressed extracting juice, add the garlic clove fermentation of shining, and then add fermented honey, fermentation temperature is controlled at 0 ℃-60 ℃, fermentation time was controlled at 0.1-200 hour, and the amount that adds honey in fermented glutinous rice juice and garlic clove zymotic fluid is controlled at 1: 0.01-10.
Owing to adopted such scheme, in fermented glutinous rice juice, add after the dried garlic clove fermentation that the sun shone, viable bacteria has played the variation of essence, add fermented honey, cultivation, instructionization then, at this moment the strain fermentation characteristic in the zymotic fluid can further improve, and adds Chinese medicine then and continues fermentation, at this moment the result of treatment of zymotic fluid can significantly increase, dose but reduces, and sterilization has prolonged storage life after concentrating, and has reached purpose of the present invention.This nutrient solution is made simple, can prolong storage life behind pasteurization, and the nutrition in the nutrient solution is seldom destroyed, consumption, can not influence the result of treatment of nutrient solution.
The following examples are described in detail the present invention.
Embodiment:
One, koji
(1),------rubbing with the hands sticking,------rolling bent female,---heat insulating culture---shines---finished product bent to the koji embryo to add cold boiling water in technological process: raw material;
(2), raw material: 1, ground rice requires to be narrower than 60 orders; 2, bent mother will select the kind song that saccharifying power is strong, distillation yield is high and be bent mother;
(3), batching: 17 kilograms in ground rice, 11 kilograms in cold boiling water, 1 kilogram in bent female powder;
(4), method of operating: 1, spice: the cold boiling water that will weigh up is earlier poured in the spice basin, pours then that the ground rice that weighs up stirs into and even; 2, koji embryo: bent material is ready to, and with hand the song material is twisted into the bent grain of 2 centimetres of diameters, is placed on the bamboo plaque in order to rolling on bent female powder; 3, connect bent female powder: shake the bamboo plaque and evenly spread bent female powder toward bent embryo, remove while shaking, each bent grain of make suring all is stained with bent female powder equably;
(5), cultivate: the bent embryo that inoculation is good can enter heat insulating culture.Its method of operating is: earlier at upper berth, floor one deck wheat straw or straw core, wheat straw or straw core require drying, cleaning, do not have and go rotten, after preparation is carried out, bent embryo fitly can be arranged on wheat straw or the straw core, when row is bent, can stay some spaces a little, in order to avoid bent embryo sticks together when fermentation.After bent embryo sequences, cover the insulation of one deck wheat straw or straw core again, the thickness of grass is decided on the temperature height, after Gai Qu finishes, just can close the doors and windows and cultivate, make room temperature remain on 25 ℃---28 ℃, cultivate song in about 43 hours and begun heat, when cultivating 50 hours, song heat peaks, should note taking in time reducing the thickness of straw mulch by cooling measure this moment when reaching 38 ℃ of left and right sides as Qu Wen, and it is ventilative to open window, distribute some heats and aqueous vapor, note at will not stirring bent embryo and cause and go wrong, song is fermented badly like this, and later distillation yield is low.
Also have hotly slightly through cultivating song at this moment in 60 hours, should in time remove straw mulch, bent grain is picked up on the bamboo plaque dried in the air, wait to dry in the air to move on to again later in two days the sun under and shine about 3---4 days, drying the back sealing, to preserve song this moment pure white, loose be well.
Two, system fermented glutinous rice
(1), technological process: glutinous rice---------boiling---trickle---add distiller's yeast the fall cylinder fermentation---squeezing of soaking rice of sieving.
(2), brewage operation: sieve and crack rice to screen out chaff, and foreign material, soak rice then, soaking meter pond will scrub clean, sterilize with limewash, in the pond, put the glutinous rice that cleaning was sieved in the clear water impouring then, water was to expire rice layer 10---15 centimetres of degree of being, dipping is 13 hours when 20 ℃ of left and right sides of room temperature, pulls out with clear water then and washes, flush away sticks to the viscous slurry on the rice, put into rice steamer after draining, generally the steamed rice time is 30 minutes under the situation of water boiling, and firepower is wanted evenly, make the steamed rice energy unanimous between the higher and lower levels, gelatinization is fully treated to connect after meal cooks rice steamer and is lifted to trickle on the yoke, and the product temperature requires about 34 ℃ behind the trickle, water content is about 55%, then cylinder is cleaned down to reach the sterilization purpose with boiling water.
Cool rice is drenched in impouring, admixes the distiller's yeast of glutinous rice amount 1%, is barricaded as " U " shape nest after mixing immediately, the no rice grain in cavity at the bottom of the nest, meal side strike gently with bamboo wire broom that real the meal nest is stayed is degree, and the usefulness straw mulch is topped, about 25 ℃ of control room temperatures, generally through 3---i.e. compressible is finished in fermentation in 4 days.
Three, shine garlic
The garlic that rises in the ground is spread out in the ground thinly to be shone 2-3 days, the stem for the treatment of garlic and leaf shine that pigtail becomes two meters long garlic cloves when half-dried, ride on the rod within doors of ventilation and dry in the air, shine if the garlic that rises up in the ground removed the peel immediately under the sun, the dried garlic clove that can obtain having good quality, but shine so individual shortcoming is arranged, shine the easy sugared heart of garlic like this, be not easy to dry, it is mashed easily that plum rain season runs into successive cloudy days, so generally garlic is ridden over the two weeks to 20 day of drying in the air within doors, the moisture content for the treatment of garlic slowly evaporates, and then peeling, garlic clove just dries than being easier to like this, runs into successive cloudy days and also can not rot.
In garlic peeling time, preferably is placed on garlic in the water earlier and soaks, and just removes the peel than being easier to stripping the time after like this, also is not easy thornyly, but the time of not soaking is oversize, is generally 10---and 15 minutes.
Shine on the low concrete floor around high in the middle of will being placed on after the garlic peeling, be convenient to toppedly when raining after like this, just can dry during generally from the Summer Solstice to the Autumnal Equinox, the time of big garlic clove solarization also will be grown.
Pack into after garlic clove dries in the metal bucket, the tight iron covering of upper cover makes it to seal air proof, and such 2 years, 3 years also mildew and rot, insect-free.
Four, add the honey cultivation
Fermented glutinous rice (is used glutinous rice, polished rice, rice fermentation all can, but the fermented glutinous rice quality with the glutinous rice fermentation is good, it is many to go out juice) fermentation finishes back pressure extracting juice, in fermented glutinous rice juice, drop into the garlic clove that shone through the sun then, preferably the dried garlic clove that shone of the sun is as strain fermentation culture medium in the fermented glutinous rice juice, dried garlic clove is 1: 10 with the ratio of fermented glutinous rice juice, the purpose that the garlic clove that input was shone ferments in fermented glutinous rice juice can make the bacterial classification in the fermented glutinous rice juice play the variation of essence, and then drop into honey and continue fermentation, cultivate instructionization, at this moment the fermentation character of bacterial classification can further improve in the zymotic fluid, when 28 ℃ of room temperatures, fermented glutinous rice juice and garlic clove fermentation added honey in 3-6 hour, the amount that adds honey is about 1: 1 of fermentation liquid measure, when 28 ℃ of room temperatures in fermentation 3-6 hour.
Five, add the Chinese medicine fermentation
The feature of this fermented health-care nutritive liquid is: adding after the fermented honey cultivation finishes, Chinese medicine is fried in shallow oil into extract, be chilled to room temperature and drop in the zymotic fluid and ferment, fermentation time is in 3-6 hour when 28 ℃ of room temperatures.
In the health care zymotic fluid is for 1000 milliliters that 150 milliliters of fermented glutinous rice juice and garlic clove zymotic fluids, 150 milliliters of honey, Chinese medicine are fried in shallow oil 700 milliliters in juice.
Frying in shallow oil to 500 milliliters of filtrations when ginseng 100 grams add 2000 milliliters in water, slag adds 2000 milliliters in water again and fries in shallow oil to 500 milliliters of filtrations, secondary is fried in shallow oil and is fried in shallow oil to 700 milliliters after juice merges again, be chilled in the room temperature input zymotic fluid and ferment, when 28 ℃ of room temperatures, fermented 3-6 hour, the tonifying spleen effect meeting of zymotic fluid at this moment further increases; Digestion-aid effect is more remarkable if input banksia rose fructus amomi, its tonifying spleen are good for the stomach; If drop into that its qi-restoratives of fruit of Chinese wolfberry fermentation is weak, beneficial vital essence, establishing-Yang road, also has antiobesity action.The different treatment effects that drops into Chinese medicine is also different, and after most Chinese medicines dropped into this zymotic fluid fermentation, its result of treatment all can significantly increase and dose significantly reduces.
The Heat stability is good of zymotic fluid, seldom destroyed in 100 ℃ of nutritions Celsius, can not lessen the curative effect, therefore can sterilization concentrate and make oral liquid or capsule is used for medicine, also can be added in and make health food in the food.
Claims (2)
1, a kind of fermented health-care nutritive liquid, fermented glutinous rice is pressed extracting juice, the garlic clove that shone is added to fermentation in the fermented glutinous rice juice and becomes zymotic fluid, the garlic clove that shone is as the culture medium of strain fermentation in the fermented glutinous rice juice, it is characterized in that: not sterilization after the garlic clove fermentation that adding was shone in fermented glutinous rice juice is finished, utilize the viable bacteria of fermented glutinous rice juice and garlic clove zymotic fluid the inside to continue fermentation, add the Chinese medicine fermentation behind the adding honey earlier in the sweat, be fermented nutritive liquid after fermentation is finished.
2, the cultural method of a kind of fermented health-care nutritive liquid bacterium, it is characterized in that: the cultural method of nutrient solution bacterium is: fermented glutinous rice is pressed extracting juice, add the garlic clove fermentation of shining, and then adding fermented honey, fermentation temperature is controlled at 0 ℃-60 ℃, fermentation time was controlled at 0.1-200 hour, and the amount that adds honey in fermented glutinous rice juice and garlic clove zymotic fluid is controlled at 1: 0.01-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01108151A CN1320388A (en) | 2001-03-19 | 2001-03-19 | Fermented health-care nutrient solution and culture method of its bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01108151A CN1320388A (en) | 2001-03-19 | 2001-03-19 | Fermented health-care nutrient solution and culture method of its bacteria |
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| Publication Number | Publication Date |
|---|---|
| CN1320388A true CN1320388A (en) | 2001-11-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01108151A Pending CN1320388A (en) | 2001-03-19 | 2001-03-19 | Fermented health-care nutrient solution and culture method of its bacteria |
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| Country | Link |
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| CN (1) | CN1320388A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101225354B (en) * | 2008-02-22 | 2011-05-18 | 中南林业科技大学 | Allicin fruit wine and method for preparing same |
| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
-
2001
- 2001-03-19 CN CN01108151A patent/CN1320388A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101225354B (en) * | 2008-02-22 | 2011-05-18 | 中南林业科技大学 | Allicin fruit wine and method for preparing same |
| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
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