Method for controlling bad odor in fermentation process of wolfberry juice
A fermentation process and bad smell technology, applied in the function of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as cat urine smell, rotten egg smell, and affect the aroma of wolfberry fermented products, and achieve simple operation , Guarantee normal metabolism, beneficial to the body's absorption effect
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[0015] (1) Add 20-40ppm cellulase and 30-50ppm pectinase to the prepared wolfberry fermentation juice or fermented mash, and enzymatically hydrolyze at 45-55℃ for 4-8h; when the temperature drops to about 37℃ , Add 10-20ppm lysozyme and 20-30ppm glycopeptide endonuclease, enzymatically hydrolyze at 35-40℃ for 8-12h.
[0016] (2) After enzymatic hydrolysis, the fermented strains are added to the processed wolfberry juice as needed to start fermentation.
[0017] (3) In an open space, use a transfer pump to circulate the fermentation liquid from the bottom of the tank to the top of the tank, so that the fermentation liquid is fully in contact with the air, and the dissolved oxygen is increased. During the fermentation start phase, the cycle is opened 2-3 times a day; Open circulation 3-5 times a day; at the end of fermentation, open circulation 2-3 times a day. And in the middle of fermentation, 40-50ppm soybean extract and 20-30ppm concentrated tomato juice are added to the ferment...
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