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Ferment preparation method for improving flavor of ferment through enzyme preparation

A production method and enzyme preparation technology, applied in the field of fermented food processing, can solve the problems of poor aroma and palatability, lack of enzymes, etc., and achieve the effects of stable quality, mellow fermentation and harmonious flavor

Active Publication Date: 2016-03-02
YANTAI QIWEI WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art, and provide a kind of ferment production method that utilizes enzyme preparation to improve ferment flavor: mainly solve the ferment prepared by existing technology not enough, characteristic, balanced aroma and palatable gender issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, taking the anti-haze enzyme as an example, according to the required variety, maturity, specification requirements, select a certain amount of black fungus, Sydney, Platycodon grandiflorum, lily and mulberry leaves etc.; , chopped to obtain the enzyme raw material; the yeast and lactic acid bacteria are mixed into a compound strain, and the volume ratio of yeast and lactic acid bacteria is 1:2; the first composition is cellulase, hemicellulase, ligninase, and amylase. Compound enzymes, the percentage by weight of various enzymes is 55% cellulase, 15% hemicellulase, 15% ligninase, 15% amylase, and the usage amount of the first compound enzyme is 100-2000u / kg; Activated seed solution of compound strains (inoculation volume of 10 7 -10 8 cfu / mL) and the first compound enzyme are mixed with the enzyme raw materials, and then mixed with brown sugar evenly, and the extraction and fermentation are carried out in the container. -5 times, and then naturally ferme...

Embodiment 2

[0019] Embodiment 2, take heart nourishing enzyme as an example, according to the requirement of required variety, maturity, specification, choose raw materials such as bamboo leaves, Schisandra chinensis, Acacia, lotus seeds, mint, and the selected fruit and vegetable raw materials are cleaned, removed, and cut. Crushed to obtain enzyme raw materials; the yeast and lactic acid bacteria are mixed into a compound strain, and the volume ratio of yeast and lactic acid bacteria is 1:2; the first compound enzyme is composed of cellulase, hemicellulase, ligninase, and amylase , the percentage by weight of various enzymes is 30% cellulase, 30% hemicellulase, 30% ligninase, 10% amylase, and the usage amount of the first compound enzyme is 100-2000u / kg; Strain activation seed solution (inoculation volume 10 7 -10 8 cfu / mL) and the first compound enzyme are mixed with the enzyme raw materials, and then mixed with honey evenly, and the extraction and fermentation are carried out in the ...

Embodiment 3

[0021] Embodiment 3, taking the detoxification and beauty-enhancing enzyme as an example, according to the required variety, maturity, and specification requirements, raw materials such as hawthorn, carrot, and rose are selected; Yeast and lactic acid bacteria are mixed to form a compound strain, the volume ratio of yeast and lactic acid bacteria is 1:2; the first compound enzyme is composed of cellulase and amylase, and the percentage by weight of various enzymes is 70% of cellulase , amylase 30%, the usage amount of the first compound enzyme is 100-2000u / kg; 7 -10 8 cfu / mL) and the first compound enzyme are mixed with the enzyme raw materials, and then mixed with rock sugar evenly, and leaching and fermentation are carried out in the container. -5 times, then naturally fermented for 5 months, filtered to obtain a preliminary fermentation liquid; the second composite enzyme is composed of glucosidase and galactosidase, and the percentage by weight of various enzymes is 80% o...

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Abstract

The invention discloses a ferment preparation method for improving the flavor of ferment through an enzyme preparation. The method includes the steps that compound enzyme 1 is used for hydrolysis in the ferment fermentation process, and compound enzyme 2 is used for hydrolysis in the after-ripening process. The method is characterized in that the compound enzyme 1 used in the ferment fermentation process comprises cellulase, ligninase, hemicellulase, amylase and the like, and the concentration of the compound enzyme 1 is 100-2000 u / kg; the compound enzyme 2 used in the ferment after-ripening process comprises glucosidase, arabinosidase, rhamnosidase, galactosidase and the like, and the using amount of the enzyme is 50-450 u / L. Compared with the prior art, the method has the outstanding advantages that the compound enzyme 1 is used for promoting release of flavor precursor substances existing ferment raw materials in a glucoside mode and other nutrient substances, the compound enzyme 2 is used for prompting the situation that the favor precursor substances are hydrolyzed into fragrance substances, and therefore ferment food rich in compound fragrance and fermentation alcohol aroma, sweet in aftertaste, coordinative in favor, thick in texture, pure in taste, smooth in swallowing, stable in texture, safe, hygienic and uniform in luster can be obtained.

Description

Technical field: [0001] The invention belongs to the technical field of fermented food processing, in particular to an enzyme preparation method for improving the flavor of an enzyme by using an enzyme preparation. Background technique: [0002] Enzyme is a nutritious food with health care function. It is rich in vitamins, minerals, secondary metabolites and complex enzymes. It has obvious advantages in sensory quality, nutritional value, health care function and digestibility. Cardiopulmonary function, protect biofilm, eliminate free radicals, improve immunity, anti-cancer, anti-aging and other health care functions. [0003] At present, most of the patents applied for strengthen the health-care function of enzymes from the perspective of enzyme raw materials and microorganisms; for example, the Chinese patent CN104651186A "anti-haze berry enzyme sparkling cider and its preparation method" and other patents are based on the types and proportions of enzyme raw materials. im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 王积武吴志莲孙苗苗
Owner YANTAI QIWEI WINE IND
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