Haw probiotic enzyme and preparation method thereof
A technology of probiotic enzymes and hawthorn, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as narrow application paths of hawthorn, and achieve narrow application paths, rich nutrition, and increased nutritional value Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0028] Embodiment 1: a kind of preparation method of hawthorn probiotic ferment comprises the following steps:
[0029] S1 Add 650kg of fresh hawthorn, 200kg of yam, 100kg of dogwood, and 50kg of red sugar into the fermenter;
[0030] S2 Continue to add 10g of yeast and 25g of Lactobacillus fermentum to the fermenter for initial fermentation. The fermentation time is 6 months; 8 months; add Lactobacillus acidophilus 10g after the second fermentation to continue the third fermentation for 8 months;
[0031] During the initial fermentation, the second fermentation and the third fermentation, the fermenter is covered with film, and the air is isolated for anaerobic fermentation
[0032] After the three-stage fermentation of S3 is completed, the detected pH is stable between 2.8-3.5, and when the alcohol content is less than 0.5%, the fermentation is completed;
[0033] S4 filters the fermented liquid that has been fermented;
[0034] S5 static purification: the filtered fermen...
Embodiment 2
[0035] Embodiment 2: a kind of preparation method of hawthorn probiotic ferment comprises the following steps:
[0036] S1 Add 700kg of fresh hawthorn, 200kg of yam, 100kg of dogwood, and 50kg of brown sugar into the fermenter;
[0037] S2 Continue to add 5g of yeast and 25g of Lactobacillus fermentum to the fermenter for initial fermentation, the fermentation time is 5 months; after the end of the initial fermentation, add 10g of Lactobacillus plantarum and 15g of Lactobacillus rhamnosus for the second fermentation, the fermentation time 9 months; after the second fermentation, add 5g of Lactobacillus acidophilus to continue the third fermentation for 7 months;
[0038] During the initial fermentation, the second fermentation and the third fermentation, the fermenter is covered with film, and the air is isolated for anaerobic fermentation
[0039] After the three-stage fermentation of S3 is completed, the detected pH is stable between 2.8-3.5, and when the alcohol content is...
Embodiment 3
[0042] Embodiment 3: a kind of preparation method of hawthorn probiotic ferment comprises the following steps:
[0043] S1 Add 500kg of fresh hawthorn, 300kg of yam, 200kg of dogwood, and 50kg of brown sugar into the fermenter;
[0044] S2 Continue to add 10g of yeast and 10g of Lactobacillus fermentum to the fermenter for initial fermentation. The fermentation time is 7 months; 7 months; add Lactobacillus acidophilus 8g after the second fermentation to continue the third fermentation for 9 months;
[0045] During the initial fermentation, the second fermentation and the third fermentation, the fermenter is covered with film, and the air is isolated for anaerobic fermentation
[0046] After the three-stage fermentation of S3 is completed, the detected pH is stable between 2.8-3.5, and when the alcohol content is less than 0.5%, the fermentation is completed;
[0047] S4 filters the fermented liquid that has been fermented;
[0048] S5 static purification: the filtered ferme...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More