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Preparation method of fresh ginger and ziziphus jujube mill ferment nutrition

A technology of red dates and ginger, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of single product function, insufficient nutrient content, poor controllability of fermentation conditions, etc. Conditional controllable effects

Inactive Publication Date: 2016-09-21
苏剑锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of preparation method of ginger jujube ferment, the preparation method of described ginger red jujube ferment is fermented with red jujube and ginger as raw material, is reconciled with black vinegar, solves the poor controllability of fermentation conditions in the prior art, Disadvantages of single product function and insufficient nutrition

Method used

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  • Preparation method of fresh ginger and ziziphus jujube mill ferment nutrition
  • Preparation method of fresh ginger and ziziphus jujube mill ferment nutrition
  • Preparation method of fresh ginger and ziziphus jujube mill ferment nutrition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A preparation method of ginger and jujube enzyme, comprising:

[0057] 1), the pitted red dates are mixed with brown sugar and mixed bacteria liquid and put into a fermentation container to ferment to obtain the red date fermentation stock solution; after the red date fermentation stock solution is coarsely filtered, the red date coarse filtrate is obtained;

[0058] Ginger is sliced, dried, crushed, sieved, extracted with absolute ethanol, and steamed in a water bath to obtain ginger extract;

[0059] 2), the coarse filtrate of the jujube obtained in step 1) is mixed with the ginger extract and carried out by chelation fermentation to obtain an enzyme fermented liquid;

[0060] 3), the described enzyme fermented liquid that step 2) is obtained carries out fine filtration successively, after concentrating, obtain the concentrated essence of ginger and jujube enzyme;

[0061] 4), the concentrated essence of ginger and jujube enzyme obtained in step 3) is blended with bl...

Embodiment 2

[0063] A preparation method of ginger and jujube enzyme, comprising:

[0064] 1), material handling

[0065] Jujube processing:

[0066] Mix the pitted red dates with brown sugar and mixed bacterial liquid into a fermentation container for fermentation; when loading into the fermentation container, mix the pitted red dates with the mixed bacterial liquid to obtain fermentation raw materials, and mix the two in the form of one layer of fermented raw materials and one layer of brown sugar Put it into the fermentation container in multiple layers, and the top layer is brown sugar, and then evenly spray a layer of edible white vinegar on the surface of the top layer of brown sugar; the filling factor is 1 / 2.

[0067] The mixed bacterial liquid is formed by mixing the bacterial liquid of yeast, lactic acid bacteria, and Acetobacter acetobacter according to the ratio of 0.8:0.6:0.4, and the number of bacteria in the bacterial liquid of the above various bacteria is 10 5 CFU / mL.

...

Embodiment 3

[0079] A preparation method of ginger and jujube enzyme, comprising:

[0080] 1), material handling

[0081] Jujube processing:

[0082] Mix the pitted red dates with brown sugar and mixed bacterial liquid into a fermentation container for fermentation; when loading into the fermentation container, mix the pitted red dates with the mixed bacterial liquid to obtain fermentation raw materials, and mix the two in the form of one layer of fermented raw materials and one layer of brown sugar Put it into the fermentation container in multiple layers, and the top layer is brown sugar, and then evenly spray a layer of edible white vinegar on the surface of the top layer of brown sugar; the filling factor is 2 / 3.

[0083] The mixed bacterial liquid is formed by mixing the bacterial liquid of yeast, lactic acid bacteria, and Acetobacter acetobacter according to the ratio of 1.2:0.6:0.6, and the number of bacteria in the bacterial liquid of the above various bacteria is 10 5 ~10 6 CFU...

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Abstract

The invention relates to the field of nutrient and health-care foods, in particular to a preparation method of fresh ginger and ziziphus jujube mill ferment nutrition. The preparation method comprises the following steps: (1) mixing ziziphus jujube mill of which kernels are removed, with brown sugar and a mixed bacterium solution to obtain a mixture, loading the mixture into a fermentation container for fermentation to obtain a ziziphus jujube mill fermentation stock solution, performing prefiltration on the ziziphus jujube mill fermentation stock solution to obtain a ziziphus jujube mill prefiltration solution, cutting fresh ginger into slices, drying the ginger slices, crushing the dried ginger slices so as to obtain ginger powder, screening the ginger powder, performing leaching with dehydrated alcohol and then performing water bath rotary evaporation so as to obtain a fresh ginger extract; (2) mixing the ziziphus jujube mill prefiltration solution with the fresh ginger extract, which are obtained in the step (1), and performing chelate fermentation so as to obtain a ferment nutrition fermentation solution; (3) sequentially performing fine filtration and concentration on the ferment nutrition fermentation solution obtained in the step (2) so as to obtain fresh ginger and ziziphus jujube mill ferment nutrition concentration essence; and (4) blending the fresh ginger and ziziphus jujube mill ferment nutrition concentration essence obtained in the step (3) with black vinegar, and performing packaging so as to obtain finished products. Through the adoption of the method disclosed by the invention, water is not additionally added, an exogenous preservative or a thickening agent is not used, and the concentration and the content of nutrient substances in the ferment nutrition are both high.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to a preparation method of ginger and jujube enzyme. Background technique [0002] Jujube (Ziziphus jujube Mill), also known as jujube. The characteristic is that the vitamin content is very high, and it has the reputation of "natural vitamin pill", which has the effect of nourishing yin and yang, and nourishing blood. It is recorded in the Chinese herbal medicine book "The Classic" that red dates are sweet and warm in nature, and belong to the spleen and stomach meridian. Vitamins, organic acids, vitamin A, vitamin C, a variety of trace calcium and amino acids and other rich nutrients. [0003] Ferment (Ferment Nutrition) refers to a low-salt liquid containing biologically active substances extracted from submerged plants. The above biologically active substances include at least enzymes and fermentation participating bacteria. The biologically active substances contain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00A23L33/135
CPCA23V2002/00A23V2200/30A23V2200/3262
Inventor 苏剑锋
Owner 苏剑锋
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