Preparation method of natural ferment

A natural enzyme and enzyme technology, applied in the field of food processing, can solve the problems of ginkgo industry's dependence on the international market, insufficient research on ginkgo products, and backward processing technology, so as to improve cardiovascular and peripheral blood circulation functions, rich taste, and brain effect of function

Inactive Publication Date: 2017-02-08
方莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is the hometown of ginkgo, and its output accounts for more than 70% of the world's total. However, the current research on ginkgo products is not deep enough, and the processing technology is backward, which leads to the excessive dependence of my country's ginkgo industry on the international market. Most ginkgo enterprises sell ginkgo as raw materials to foreign
Ginkgo biloba has a strong grassy aroma and astringent taste. It is difficult to process it into a special and delicious natural food with conventional traditional food technology. It needs to add a variety of additives to cover up the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Prepare ginkgo soup: crush ginkgo to 60 mesh for later use, heat water to 50°C, add crushed ginkgo, keep warm for 60 minutes, and filter with 300 mesh filter cloth to obtain ginkgo soup, wherein the mass ratio of ginkgo leaves: water is 1:100;

[0019] (2) Prepare Huameiwei fermented liquid: add 10wt% sugar to the ginkgo soup obtained in step (1), add Kluyveromyces marxe, leave it to ferment for 72 hours in an airtight condition at 30°C, cool down to 4°C and refrigerate 12h, then after centrifugation, ceramic membrane filtration, and sterilization, the plum-flavored fermented liquid is obtained;

[0020] (3) Preparation of ginkgo enzyme: take 80 parts of the fermentation liquid obtained in step (2), add 2 parts of honey, add concentrated sugarcane juice, then add water to make up to 100 parts, sterilize and aseptically fill to obtain ginkgo enzyme, in which concentrated sugarcane juice The amount of addition is based on the control of 10% soluble solids content in ...

Embodiment 2

[0022] (1) Prepare ginkgo soup: crush ginkgo to 100 mesh for later use, heat water to 70°C, add crushed ginkgo, keep warm for 20 minutes, and filter ginkgo soup with 300 mesh filter cloth, in which the mass ratio of ginkgo powder: water is 5:100;

[0023] (2) Preparation of Huameiwei fermentation broth: add 2wt% sugar to the ginkgo soup obtained in step (1), add Pichia jertinii, leave it to ferment at 30°C for 24 hours, cool down to 4°C and refrigerate 12h, then after centrifugation, ceramic membrane filtration, and sterilization, the plum-flavored fermented liquid is obtained;

[0024] (3) Preparation of ginkgo enzyme: take 20 parts of the fermentation liquid obtained in step (2), add 1 part of honey, add concentrated apple juice, then add water to make up to 100 parts, sterilize and aseptically fill to obtain ginkgo enzyme, in which concentrated apple juice The amount of addition is based on the control of 6% soluble solids content in the ferment.

Embodiment 3

[0026] (1) Prepare ginkgo soup: crush ginkgo to 80 mesh for later use, heat water to 60°C, add crushed ginkgo, keep warm for 40 minutes, and filter ginkgo soup with 300 mesh filter cloth, in which the mass ratio of ginkgo powder: water is 2.5:100;

[0027] (2) Preparation of Huameiwei fermented liquid: add 8wt% sugar to the ginkgo soup obtained in step (1), add Isak yeast, leave it to ferment at 30°C for 48 hours, cool down to 4°C and refrigerate for 12 hours, Then after centrifugation, ceramic membrane filtration, and sterilization, the plum-flavored fermented liquid is obtained;

[0028] (3) Preparation of ginkgo enzyme: take 60 parts of the fermentation liquid obtained in step (2), add 1.5 parts of honey, add concentrated wort, then add water to make up to 100 parts, sterilize and aseptically fill to obtain ginkgo enzyme, in which the concentrated wort The amount of addition is based on the control of 6-10% soluble solids content in the enzyme.

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PUM

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Abstract

The invention discloses a preparation method of natural ferment. The preparation method comprises preparing ginkgo soup, preparing a fermentation liquor through fermentation and preparing the natural ginkgo ferment. The natural ginkgo ferment has no thick grass smell, can produce a natural preserved plum flavor through fermentation, realizes abundant tastes, is free of essence, is prepared from natural raw materials, is free of artificial synthetic components, is natural and healthy, is rich in ginkgo nutrients, produces abundant prebiotics through probiotic fermentation, can substantially improve gastrointestinal tract functions, is clear and transparent, has no obvious astringency, does not produce precipitates after storage at the normal temperature for 2 years and is stable.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of ginkgo enzyme. Background technique [0002] Ginkgo biloba, also known as ginkgo, its leaves contain flavonoids, terpene lactones, polyprenol and polysaccharides and other biologically active ingredients, which can reduce serum cholesterol, increase coronary artery flow, improve cerebral circulation, relax bronchi and inhibit bacteria, etc. effect. my country is the hometown of ginkgo, and its output accounts for more than 70% of the world's total. However, the current research on ginkgo products is not deep enough, and the processing technology is backward, which leads to the excessive dependence of my country's ginkgo industry on the international market. Most ginkgo enterprises sell ginkgo as raw materials to foreign. Ginkgo biloba has a strong grassy aroma and astringent taste. It is difficult to process it into a special and delicious natural food with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L33/10A23F3/16
CPCA23L2/02A23F3/163A23L2/52A23L2/84A23V2002/00A23V2200/15A23V2200/326A23V2200/322A23V2250/2122A23V2250/214A23V2250/606A23V2250/61A23V2250/612A23V2250/616A23V2250/638A23V2250/76A23V2300/34
Inventor 方莉
Owner 方莉
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