Ficus carica fruit ferment and preparation method thereof

A fig and enzyme technology, applied in food preparation, bacteria used in food preparation, yeast-containing food ingredients, etc., can solve the problem of no fig enzyme preparation technology, etc., and achieve good market prospects, liquid clarity and translucent, tissue state and flavor. good effect

Active Publication Date: 2015-02-11
深思来福(深圳)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no fig enzyme food prepared with fig as the main raw material in China, and there is no relevant report on the preparation technology of fig enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Take figs (Ficus carica Linn, Weihai, Shandong, the same below) with 80-90% maturity, no rot and no cracking, and wash them, dry them, chop them into thin strips of 1-3 cm, and obtain raw materials;

[0046] (2) Add white granulated sugar of the same quality as the raw material, mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain the filtrate;

[0047] (3) The inoculum amount of the activated seed solution of the compound strains was 0.5×10 7 cfu / mL, Saccharomyces cerevisiae GIM2.60 (Saccharomyces cerevisiae, Guangdong Microbial Culture Collection Center) 0.5×10 6 cfu / mL, inoculate on the filtrate of step (2), stir evenly, seal it, install a fermentation plug, and ferment at 37°C in the dark for 7 days to obtain a fermentation broth;

[0048] (4) Post-ripening: seal the fermented liquid in step (3), leave it at room temperature for post-ripening for 2 months, and obtain post-ripening liquid;

[0049] (5) Clarification and membrane ...

Embodiment 2

[0052] (1) Take 60wt% of whole figs with 80-90% maturity, no rot and no cracking, 20wt% of apples, and 20wt% of pears, wash them, dry them, chop them into 1-3cm thin strips, and obtain raw materials;

[0053] (2) Add white granulated sugar equal to the total mass of the raw materials, mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain the filtrate;

[0054] (3) The inoculum amount of the activated seed solution of the compound strains was 1×10 7 cfu / mL, Leuconostoc mesenteroides GIM1.473 (Leuconostoc mesenteroides, Guangdong Microbial Culture Collection Center) 1 × 10 7 cfu / mL, Saccharomyces cerevisiae GIM2.60 (Saccharomyces cerevisiae, Guangdong Microbial Culture Collection Center) 0.5×10 6cfu / mL, Hansenula anomala GIM2.94 (Hansenula anomala, Guangdong Microbial Culture Collection Center) 0.5×10 6 cfu / mL, inoculate on the filtrate of step (2), stir evenly, seal it, install a fermentation plug, and ferment at 30°C in the dark for 10 days to ...

Embodiment 3

[0059] (1) Take 70wt% of whole figs with 80-90% maturity, no rot and no cracking, 5wt% apples, 5wt% pears, 5wt% papayas, 5wt% litchis, 5wt% bananas, and 5wt% lemons, after cleaning Dried, chopped into 1-3cm thin strips to obtain raw materials;

[0060] (2) Add white granulated sugar equal in mass to the total mass of raw materials, mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain the filtrate;

[0061] (3) The inoculum amount of the activated seed solution of the compound strains was 1×10 7 cfu / mL, Lactobacillus fermentum GIMT1.061 (Lactobacillus fermentum, Guangdong Microbial Culture Collection Center) 1×10 7 cfu / mL, Leuconostoc mesenteroides GIM1.473 (Leuconostoc mesenteroides, Guangdong Microbial Culture Collection Center) 1 × 10 7 cfu / mL, Saccharomyces cerevisiae GIM2.60 (Saccharomyces cerevisiae, Guangdong Microbial Culture Collection Center) 2×10 6 cfu / mL, Hansenula anomala GIM2.94 (Hansenula anomala, Guangdong Microbial Culture Col...

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PUM

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Abstract

The invention discloses a ficus carica fruit ferment and a preparation method thereof. The preparation method comprises the following steps: taking the ficus carica fruits as a main raw material, and subjecting the material to hypertonic extraction, fermentation with compound bacterial species, after-ripening, clearing and film filtering to prepare the ficus carica fruit ferment. In the process disclosed in the invention, the nutritional ingredients in the ficus carica fruits are not lost or damaged, and after fermentation with the compound probiotic bacteria, the nutritional and health-care value of the ficus carica fruits are significantly improved. The prepared ficus carica fruit ferment product has a good organization state and flavor; the liquid is clear and transparent, is pink to dark red in color, is mellow in taste, is harmonious in acidness and sweetness, and has the characteristic fragrance of the ficus carica fruits. The ficus carica fruit ferment is suitable for the taste requirement of the public consumers. The preparation process is simple, and the process is controllable. The obtained ferment product is stable in quality, can be stored at normal temperature, is suitable for production in large scale and has a good market prospect.

Description

【Technical field】 [0001] The invention belongs to the technical field of plant fermented food processing, and in particular relates to a fig enzyme and a preparation method thereof. 【Background technique】 [0002] Fig is an economic plant of the subgenus Ficus carica Linn in the family Moraceae. It is a natural health-care fruit with rich nutrition and both medicine and food. Its fruit contains various nutrients such as vitamins, minerals and fat needed by the human body, and is one of the fruits with the highest calcium and cellulose content. In addition, figs are also rich in flavonoids, polysaccharides, superoxide dismutase, furanocoumarin lactone, psoralen and bergamot lactone and other substances. Studies have found that figs have anti-oxidation, anti-virus, anti-bacterial, anti-cancer, hypoglycemic, cholesterol-lowering, laxative and anti-worm effects, and are known as the "patron saint of human health in the 21st century". [0003] In addition to medicinal and fresh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23V2002/00A23V2400/161A23V2400/143A23V2400/123A23V2400/113A23V2400/169A23V2200/044A23V2200/14A23V2200/30A23V2250/76A23V2250/762
Inventor 梁岩陈宏运
Owner 深思来福(深圳)科技有限公司
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