Waxberry ferment stock solution and preparation method thereof

Abstract

The invention discloses a manufacturing method of a waxberry ferment stock solution. The preparation method comprises the following steps: (1) preparing a fermentation base material: immersing freshly-picked waxberries with saline water; after washing the waxberries, adding proper amount of honey, sugar and water to form the fermentation base material; (2) carrying out primary fermentation: inoculating 1%-3% of probiotics into the fermentation base material of the step (1), and putting the fermentation base material into a fermentation container; sealing and fermenting for 25-30 days under the temperature condition of 25-30 DEG C; (3) carrying out solid-liquid separation: carrying out the solid-liquid separation on a mixture generated by the fermentation in the step (2), and separating a primary fermentation stock solution and the waxberry fruits; (4) carrying out secondary fermentation: putting the primary fermentation stock solution separated by the step (3) into the fermentation container; adding proper amount of the probiotics, the honey, the salt and table salt; sealing for fermenting for 80-100 days under the temperature condition of 25-30 DEG C; and (5) extracting a finished product: carrying out filtering treatment on a secondary fermentation stock solution generated by the fermentation in the step (4) by using diatomite to obtain the waxberry ferment stock solution. The invention further discloses the waxberry ferment stock solution prepared by the method.

Description

Technical field [0001] The invention relates to the field of fermented nutritious food processing, in particular to a bayberry enzyme stock solution and a preparation method thereof. Background technique [0002] 1. The English name of enzyme, fruit enzyme, refers to the enzyme contained in fruit. Usually refers to the brown, viscous liquid obtained by mixing fruits with sugar and water, probiotics and natural inorganic salts and mineral trace elements in a certain proportion, sealing and placing them and controlling the temperature to fully ferment the materials added with probiotics. . It is a substance produced during the reproduction of a variety of probiotics. It is a physiologically active protein molecule composed of a variety of amino acids. It can be divided into six categories: redox enzymes, transfer enzymes, hydrolase, lyase, isomerase, Linking enzymes are indispensable substances for all physiological activities in the human body. 2. In the current dried bayberry ...

AI Technical Summary

Problems solved by technology

2. The current dried or canned bayberry food, in the process of processing, the active ingredients are easy to lose, and there are problems such as unhygienic, unnutritious, and easy to cause pollution to the environment

Because in the process of salt pickling and rinsing, a large amount of nutrients ooze out from the red bayberry fruit, which is discarded and lost in vain, and causes serious surface water pollution in the rural environment and brings great harm and hidden dangers to the healthy life of the people.