Waxberry ferment stock solution and preparation method thereof

A production method and technology of bacterial strains are applied in the field of myrica bean enzyme stock solution and its production, which can solve problems such as harm to people's healthy life, pollution effects, and lack of nutrition, and achieve the effect of maintaining effective nutrients and excellent flavor.

Inactive Publication Date: 2015-09-30
杜雪梅
View PDF7 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A preparation method of bayberry enzyme stock solution includes the following steps:

[0016] 1) Preparation of fermentation base material: Soak the freshly picked bayberry in brine (the concentration of the brine is 0.5-2%, and the excess water on the surface is drained after the bayberry is cleaned). After cleaning, based on the quality of the bayberry, Add honey in an amount of 1-10%, sugar in an amount of 15-20%, and water in an amount of 1000-1500% to form a fermentation base. Wherein, the water is mountain spring water that has been filtered and sterilized. The sugar is one or more of brown sugar, brown sugar or molasses. It contains a variety of trace elements, such as calcium, potassium, iron, magnesium, folic acid and other minerals, which have high nutritional value.

[0017] 2) Primary fermentation: Based on the quality of the fermentation base, inoculate the probiotics into the fermentation base of step 1) in an amount of 1 to 3%, and place it...

Example Embodiment

[0023] Example 2

[0024] A preparation method of bayberry enzyme stock solution includes the following steps:

[0025] 1) Preparation of fermentation base material: Soak the freshly picked bayberry in brine (the concentration of the brine is 1%, and the excess water on the surface is drained after the bayberry is cleaned). After cleaning, the quality of 10kg bayberry is used as the basis. Add honey at 1%, sugar at 15%, and water at 1000% to form a fermentation base. Wherein, the water is mountain spring water that has been filtered and sterilized. The sugar is one or more of brown sugar, brown sugar or molasses. It contains a variety of trace elements, such as calcium, potassium, iron, magnesium, folic acid and other minerals, which have high nutritional value.

[0026] 2) Primary fermentation: Based on the quality of the fermentation base, inoculate 1% of the probiotics into the fermentation base of step 1) and place it in the fermentation container. The fermentation product mus...

Example Embodiment

[0032] Example 3

[0033] A preparation method of bayberry enzyme stock solution includes the following steps:

[0034] 1) Preparation of fermentation base material: Soak the freshly picked bayberry in brine (the concentration of the brine is 2%, and the excess water on the surface is drained after the bayberry is washed). After cleaning, the quality of 10kg bayberry is used as the basis. Add 10% of honey, 20% of sugar, and 1500% of water to form a fermentation base. Wherein, the water is mountain spring water that has been filtered and sterilized. The sugar is one or more of brown sugar, brown sugar or molasses. It contains a variety of trace elements, such as calcium, potassium, iron, magnesium, folic acid and other minerals, which have high nutritional value.

[0035] 2) Primary fermentation: Based on the quality of the fermentation base material, 3% of the probiotic strains are inoculated into the fermentation base material of step 1), placed in the fermentation container, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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 ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 杜雪梅
Owner 杜雪梅
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap