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Fragrant Xinjiang little white apricot ferment and preparation method thereof

An apricot enzyme and fragrance-type technology is applied in the field of enzymes, fragrance-type small white apricot fermented inoculants and their preparation fields to achieve the effects of rich nutrition, stable flora structure and quantity, and moderate cellulose content

Inactive Publication Date: 2019-05-17
THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no product on the market that uses Xinjiang Xiaobai apricot as a raw material to prepare enzymes

Method used

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  • Fragrant Xinjiang little white apricot ferment and preparation method thereof
  • Fragrant Xinjiang little white apricot ferment and preparation method thereof
  • Fragrant Xinjiang little white apricot ferment and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of fragrance type Xinjiang small white apricot enzyme, specifically adopts the following technical steps:

[0037] (1) Pre-treatment of raw materials: remove the unqualified parts such as scars and moths from fresh Xinjiang small white apricots, rinse them with clean water, drain the water, cut them in half to remove the core;

[0038] (2) mixed raw and auxiliary materials: the Xinjiang small white apricot prepared in step (1), white sugar and compound fermentation bacteria agent are mixed by weight to obtain fermented material;

[0039] (3) Fermentation: the fermented material prepared in the step (2) was placed in an environment of 15° C., and fermented for 90 days to obtain a fragrance-type Xinjiang small white apricot enzyme finished product.

[0040] In the present invention, the Xinjiang Xiaobai apricot is the Xinjiang Xiaobai apricot in Kuqa, Xinjiang with higher maturity, soluble solids>20°Bx, yellow pulp and normal flavor.

Embodiment 2

[0042] The preparation method of composite fermentation bacterial agent specifically adopts the following technical steps:

[0043] (1) Primary seed liquid: respectively carry out the activation treatment of Acetobacter pasteurianus (Acetobacter pasteurianus), Lactococcus lactis strain (Lactococcus lactis strain) and Pichia caribbica (Pichia caribbica) preserved on the slant, Individual colonies were picked under bacterial environment, Acetobacter pasteurianus was inoculated in the acetic acid bacteria medium, and cultured at 30°C for 48 hours for activation, and Lactococcus lactis strain was inoculated in the MRS medium. Cultivate at 28°C for 24 hours for activation, and inoculate Pichia caribbica in FC 2 In the liquid medium, cultivate at 30°C for 48 hours to activate, and obtain the first-grade seed liquid of each strain;

[0044] (2) Fermentation liquid: fresh Xinjiang Xiaobai apricot is washed and beaten, and the refractive index is adjusted to obtain Xinjiang Xiaobai ap...

Embodiment 3

[0049] In order to determine the optimal processing process of Xinjiang Xiaobai apricot enzyme, the sensory score, protease activity, free radical scavenging rate, and enzyme cellulose content were used as indicators, and the fermentation temperature, fermentation time, Xinjiang Xiaobai apricot addition amount, white sugar addition The single factor experiment was carried out with the amount and the addition amount of the compound fermentation agent. On this basis, with the sensory score as the response value, the response surface analysis experiment was carried out according to the Box-Behnken central combination method.

[0050] 1. Inspection method

[0051] (1) Sensory evaluation

[0052] The sensory evaluation of the fragrance-type Xinjiang Xiaobai apricot enzyme mainly includes three aspects: color, aroma, and taste. The sensory evaluation invites 20 tasters without special hobbies to form a sensory evaluation team, and scores according to the sensory evaluation standard...

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Abstract

The invention aims to provide a fragrant Xinjiang little white apricot ferment and a preparation method thereof. The fragrant Xinjiang little white apricot ferment takes Xinjiang little white apricotsas a raw material and white granulated sugar as an auxiliary material and is fermented by adding a composite fermentation microbial agent prepared from Pasteur acetobacter, lactococcus lactis and pichia caribii, and under the synergistic fermentation effect of the composite fermentation microbial agent, the fragrant Xinjiang little white apricot ferment with stable and consistent quality is obtained. The compound fermentation bacterial agent can ensure the structure and quantity stability of the fermented microbial communities, greatly shorten a fermentation period, improve the product quality and the yield and increase the fragrance of the compound fermentation bacterial agent, and has wide practicability and development value.

Description

technical field [0001] The present invention mainly relates to the technical field of enzymes, in particular, the present invention relates to the technical field of a kind of fragrance-type white apricot fermenting agent and its preparation. Background technique [0002] Microbial enzyme technology refers to the technology of multi-species compound microbial group fermentation. Traditional microbial enzyme products include kimchi, bean paste, natto, etc. Modern enzyme products mostly refer to fermented fruits, vegetables, brown rice, mushrooms, etc., which are rich in vitamins, enzymes, minerals and secondary metabolism. Functional microbial fermentation products with nutrients such as products. Microbial enzymes not only preserve the inherent nutrients in the fermentation raw materials, but also increase a lot of active ingredients and produce some new biologically active ingredients and biological enzymes. Enzymes, also known as enzymes, are catalysts for various bioche...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 代金平陈竞冯蕾杨新平王志方古丽·艾合买提谢玉清买尔哈巴·艾合买提李江秦新政张慧涛
Owner THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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