Preparation method of sparassis-crispa liquid ferment
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The technology of embroidered coccus and bacterial enzyme is applied in the field of preparation of embroidered coccus liquid enzyme, which can solve the problems of lack of deep-processed products, etc., and achieve the effects of improving the absorption and utilization rate of human body, enriching nutrients, and increasing the way of eating.
Inactive Publication Date: 2017-12-22
FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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[0002] Hydrangea is rich in polysaccharides. Domestic hydrangeas are sold fresh or dried, and there is a lack of deep-processed products on the market.
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
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preparation example Construction
[0016] The invention provides a kind of preparation method of hydrangea liquid ferment, wherein, comprise the following steps:
[0017] 1. Add 100 kg of crushed hydrangea fresh fruiting body into soft white sugar or brown sugar and sterile water according to the weight ratio, mix 100kg: 25~50kg: 200~400kg, add 0.05~0.5% strains (yeast, lactic acid bacteria, acetic acid bacteria) One or more) fermentation, aerobic fermentation in the early stage, anaerobic fermentation in the later stage, after fermentation at 20-35°C for 180 days, the fermentation juice residue was separated to obtain the hydrangea enzyme stock solution;
[0018] 2. Select fruits and vegetables, remove inedible parts, wash and chop 100 kg (dragon fruit: banana: lemon: citrus: apple: pineapple: passion fruit: grape: papaya: pear=10~15:5~15:10~15 : 5~20: 10~15: 10~30: 5~10: 5~20: 10~15: 5~15) Add soft white sugar and sterile water according to the weight ratio, 100kg: 20~40kg: 200~400kg mix , adding 0.05~0.5%...
Embodiment 1
[0022] 1. Mix 100 kg of crushed hydrangea fresh fruiting body with soft white sugar or brown sugar, sterile water 100kg: 35kg: 300kg according to the weight ratio, add 0.3% strains (yeast) for fermentation, aerobic fermentation in the early stage, anaerobic fermentation in the later stage, After fermenting at 20-35°C for 180 days, separate the fermented juice residue to obtain hydrangea enzyme stock solution;
[0023] 2. Select fruits and vegetables, remove inedible parts, wash and chop 100 kg (dragon fruit: banana: lemon: citrus: apple: pineapple: passion fruit: grape: papaya: pear = 10: 10: 10: 10: 12: 19 : 8: 6: 10: 5) According to the weight ratio, add soft white sugar or brown sugar, sterile water 100kg: 30kg: 300kg, add 0.3% strains (yeast) for fermentation, aerobic fermentation in the early stage, and anaerobic fermentation in the later stage. After fermenting at 20-35°C for 180 days, separate the fermented juice residue to obtain vegetable and fruit enzyme stock solu...
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
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Abstract
The invention relates to a preparation method of sparassis-crispa liquid ferment. The preparation method comprises the following steps: (1) providing 100kg of fresh sporophore of smashed sparassis crispa, and adding sugar and sterile water for mixing, wherein the weight ratio of the fresh sporophore to the sugar to the sterile water is 100:25-50:200-400; adding strains with the weight of 0.05-0.5% of that of the fresh sporophore of the smashed sparassis crispa to carry out fermentation, and after fermentation for 180 days at the temperature of 20-35 DEG C, separating juice from slag to obtain stock solution of sparassis-crispa ferment; (2) selecting fruits and vegetables, removing inedible parts, cleaning, chopping to 100kg, and adding sugar and bacteria free water for mixing, wherein the weight ratio of the fruits and vegetables to the sugar to the sterile water is 100:20-40:200-400; adding the strains with the weight of 0.05-0.5% of that of the fruits and vegetables to carry out fermentation, and after fermentation for 180 days at the temperature of 20-35 DEG C, separating juice from slag in fermentation to obtain a stock solution of fruit-vegetable ferment; and (3) complexing the stock solution of sparassis-crispa ferment or not complexing the stock solution of fruit-vegetable ferment to obtain a finished product. The preparation method has the advantages that the eating modes of the sparassis crispa are increased, the flavor is optimized, the benefit for absorption is achieved, the nutrient substances are added and the market prospect is good.
Description
technical field [0001] The invention relates to a preparation method of hydrangea liquid enzyme. Background technique [0002] Hydrangea is rich in polysaccharides. Domestic hydrangeas are sold fresh or dried, and there is a lack of deep-processed products on the market. At present, the extraction of polysaccharides is only physical and chemical extraction, such as: hot water extraction, organic solution extraction. Physically, high temperature destroys the activity of biological polysaccharides, while chemically, many agents remain. Contents of the invention [0003] In view of this, the technical problem to be solved by the present invention is to provide a method for preparing hydrangea liquid enzyme with more complete biological polysaccharide activity, richer nutritional components, changed eating methods, and improved absorption and utilization rate of human body. [0004] In order to achieve the above object, the present invention adopts following technical scheme...
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
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30
Inventor 陈美英王国强何绍东
Owner FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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