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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

Inactive Publication Date: 2018-12-07
江苏柏灵生物科技有限公司
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

The existing enzyme fermentation method usually uses yeast for primary fermentation, and then uses lactic acid bacteria and acetic acid bacteria for secondary fermentation. The fermentation period is long, and often the fermentation is insufficient, resulting in bacterial contamination and many toxic by-products.

Method used

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Experimental program
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Embodiment Construction

[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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PUM

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Abstract

The invention discloses a production method of ferment. The production method comprises three steps of first-stage oxygen enrichment ultrasonic fermentation, second-stage oxygen deficient ultrasonic fermentation and third-stage oxygen-free standing fermentation, wherein the ultrasonic power for the first stage and the second stage is 0.08W / cm<3>-0.12W / cm<3>, the growth of microorganisms can be effectively promoted, and the biochemical reaction can be accelerated. The method disclosed by the invention is used for fermenting products to be fermented, so that the fermentation time can be effectively shortened, the fermentation efficiency can be improved, and the quality of end products of the ferment can be improved.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, in particular to an enzyme production method. Background technique [0002] Enzyme is a kind of functional food rich in lipase, amylase, protease, superoxide dismutase and various small molecular active ingredients produced by fermenting fruits and vegetables with probiotics. It has the functions of anti-aging, enhancing immunity and balancing the body. Existing enzyme fermentation methods usually use yeast for primary fermentation, and then use lactic acid bacteria and acetic acid bacteria for secondary fermentation. The fermentation cycle is long and often insufficient, resulting in bacterial contamination and many toxic by-products. Contents of the invention [0003] The object of the present invention is to provide a new enzyme three-stage fermentation method for the shortcomings of the existing two-stage fermentation method for enzymes. Stage anaerobic static fermentation. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/30
CPCA23L33/00A23L5/32A23V2002/00A23V2200/30A23V2200/32
Inventor 单衍可刘斐
Owner 江苏柏灵生物科技有限公司
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