Method for preparing special microbial preparations for homemade 'fruit and vegetable enzymes', products of method and application of products

A microbial preparation, vegetable and fruit enzyme technology, applied in the field of food processing, can solve food safety hazards and other problems, achieve the effects of shortening fermentation time, reducing sugar content, and improving production success rate

Inactive Publication Date: 2015-12-02
SHANGHAI PROBIOTIK HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to be able to overcome the problems existing in the above-mentioned prior art, in order to solve the hidden food safety problem of making "vegetable and fruit enzymes" at home, and to obtain a safer, effective and simple fermentation method for making "vegetable and fruit enzymes" at home, the first method of the present invention Aspect, provide a kind of preparation method of the special microbial preparation of " vegetable and fruit enzyme " at home, it is characterized in that, comprises the following steps:

Method used

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  • Method for preparing special microbial preparations for homemade 'fruit and vegetable enzymes', products of method and application of products

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation of embodiment 1 solid microbial preparation

[0038] 1. Strain preparation

[0039] Transfer Lactobacillus plantarum (Lactobacillus plantarum, ACCC11118) and Lactobacillus acidophilus (L.acidophilus, ACCC10637) strains purchased from the China Agricultural Microorganism Culture Collection and Management Center into the conical flask of BST liquid medium, at 37 ° C Shake culture at 200rpm under anaerobic conditions for 48 hours, take out the medium after it becomes turbid, and store it in a 4°C refrigerator for later use;

[0040] The longum Bifidobacterium longum (Bifidobacterium longum, ACCC03961) strain purchased from the China Agricultural Microorganism Culture Collection Management Center and the Bifidobacterium adolescentis (Bifidobacterium adolescentis, CICC6070) strain purchased from the China Industrial Microbiology Culture Collection Management Center were transferred into BBL liquid medium, shake culture at 200rpm under anaerobic conditions at...

Embodiment 2

[0051] The preparation of embodiment 2 liquid microbial preparations

[0052] 1. Strain preparation: with the step 1 of embodiment 1;

[0053] 2. Domestication and cultivation of strains:

[0054] (1) The strains cultivated in step 1 are prepared according to the following weight percentages: 35% of Lactobacillus plantarum, 35% of Lactobacillus acidophilus, 10% of Bifidobacterium longum, 10% of Bifidobacterium adolescentis, and 10% of Kluyveromyces .

[0055] (2) Strain domestication and cultivation: Put the above-mentioned strains into the stock solution with the ratio of 1:100: Taikoo brown sugar 5%, honey 5%, magnesium sulfate 5%, sodium chloride 2% , L-cysteine ​​0.05%, pure water 83%, use 14% ammonia water to adjust the pH at about 7.2, put it into a fermenter, stir at a speed of 150rpm, cultivate at a temperature of 27°C, and culture in a semi-closed manner for 1.0 day, and then at 32 ℃, airtight culture for 5 days, when pH<5, a liquid microbial preparation is obtaine...

Embodiment 3

[0056] The application of embodiment 3 solid microbial preparations

[0057] (1) Preparation of vegetables and fruits:

[0058] Wash 100g of celery, 150g of onion, 100g of carrot, 100g of blueberry, 200g of apple, and 50g of lemon in the market, and cut them into small pieces.

[0059] (2) Preparation of fruit and vegetable enzymes:

[0060] Put (1) prepared vegetables and fruits into a clean container, add 3 g of the bacterial powder (solid microbial preparation) of the present invention and 20 ml of pure water into a bacterial liquid and pour it into the container, then add 280 ml of pure water, and cover Cover the container and ferment for 6 days at room temperature at 28-30°C. Pour out the fermented liquid in the container - "Vegetable and Fruit Enzyme", store it in the refrigerator, and add a little honey and water to eat every day.

[0061] Application comparison of "vegetable and fruit enzymes" prepared by fermentation and natural fermentation using microbial prepara...

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Abstract

The invention provides a method for preparing special microbial preparations for homemade 'vegetable and fruit enzymes', products manufactured according to the method and application of the products. The microbial preparations include solid microbial preparations and liquid microbial preparations. A process for preparing the solid microbial preparations includes steps of preparing strains; domesticating and cultivating the strains; preparing materials for inoculants; preparing the microbial preparations. A process for preparing the liquid microbial preparations includes steps of preparing strains; domesticating and cultivating the strains; directly manufacturing the liquid microbial preparations. The method, the products and the application have the advantages that the diversified probiotics strains are domesticated and cultivated to obtain the special microbial preparations for the homemade 'fruit and vegetable enzymes', accordingly, the 'fruit and vegetable enzymes' can be conveniently manufactured at home, the manufacturing success rate can be increased, opportunity of breeding of harmful germs can be reduced as compared with natural fermentation, the sugar contents can be reduced, the fermentation time can be greatly shortened, and the special microbial preparations and the products contain large quantities of effective bioactive components.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a special microbial preparation for home-made "vegetable and fruit enzymes", a product prepared according to the method and an application of the product. Background technique [0002] "Enzyme" is the name of Chinese "enzyme" in Taiwan, Japan, etc. As the name implies, "vegetable and fruit enzymes" is a general term for the natural biologically active enzymes contained in daily edible plants—vegetables and fruits. Currently, "vegetable and fruit enzymes" sold as health foods on the market are fermented with vegetables, fruits and other plants as raw materials. Thereby obtaining a kind of food product of multiple enzymes. [0003] Vegetable and fruit enzymes have emerged from Japan and South Korea in the past two years. After being introduced to my country, they have become one of the first choice natural foods for the general public to pursue health. In part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A23L1/212A23L1/03C12R1/25C12R1/23C12R1/01C12R1/645A23L19/00A23L29/00
Inventor 江瀚陈希玉
Owner SHANGHAI PROBIOTIK HEALTH TECH
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