Production method of ferment
A production method and enzyme technology, applied in the field of microbial fermentation, can solve the problems of long fermentation period, insufficient fermentation, and many toxic by-products, and achieve the effects of stable and easy-to-control quality, short fermentation time, and sufficient fermentation
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[0008] The present invention will be described in detail below in conjunction with specific embodiments.
[0009] Select the raw materials whose mass parts are 8-10 apples, 2-3 hawthorns, 3-6 pineapples, 2-3 bananas, 2-5 kiwis, and 2-3 greengages, and perform beating treatment to obtain fruit pulp as the product to be fermented.
[0010] Freeze-dried yeast powder, 0.02 parts by mass, was activated with 2% glucose aqueous solution at 30°C for 3-5 hours to obtain an activated bacterial liquid.
[0011] Mix the to-be-fermented product and the activated bacterial liquid according to the volume ratio of 97:3 to obtain a premix, and carry out the first stage of oxygen-enriched ultrasonic fermentation in the fermenter, the temperature is controlled at 25°C~28°C, and each liter of premix Inject air flux ≥ 0.5L / min, ultrasonic power between 0.08W / cm3~0.12W / cm3, ferment until pH ≤ 5, and obtain the initial product of fermentation.
[0012] Add 0.01 parts by mass of acetic acid bacteria...
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