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Natural fermentation method of natural plant enzyme dominant bacteria

A natural fermentation and natural plant technology, applied in the field of fermentation, can solve the problems of bad flavor and taste, too many bacteria, etc., and achieve significant health care effects, high amino acid content, and the effect of improving flavor and taste

Inactive Publication Date: 2020-07-17
霸州市信德缘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned defects in the prior art, the present invention provides a method for natural fermentation of natural plant enzyme dominant bacteria. On the basis of natural fermentation, pure-bred bacteria are added to ferment, so that pure-bred bacteria become dominant bacteria, which can effectively synthesize natural fermentation without adding bacteria. 1. The advantages and disadvantages of the two methods of adding bacteria and fermentation after sterilization, solving the problem of flavor and taste caused by undesired products caused by more bacteria in the natural fermentation process, and adding pure-bred bacteria to ferment can also increase the content of beneficial substances

Method used

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Examples

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Effect test

Embodiment 1

[0049] A kind of ginger enzyme dominant bacterium natural fermentation method, comprises the following steps:

[0050] S1 raw material selection: select fresh ginger without rot and no pests and diseases, wash the ginger with a bubble cleaner (Zhucheng Meilin Environmental Protection Equipment Technology Co., Ltd.), drain and dry; use a beater (model: MDG-32L, Zhongshan City Yunhong Machinery Co., Ltd.) under the rotating speed of 8000rpm beating 5min, obtains ginger slurry;

[0051] S2 aerobic fermentation: add 100 parts by weight of ginger slurry, 150 parts by weight of drinking water, 18 parts by weight of honey, 0.15 parts by weight of saccharomyces, and 0.05 parts by weight of lactic acid bacteria into the fermenter and stir evenly before fermentation. The time is 30 days, stirring 3 times a day, stirring for 30 minutes each time, and the stirring speed is 50 rpm each time;

[0052] S3 anaerobic fermentation: After the aerobic fermentation is completed, seal the fermenta...

Embodiment 2

[0056] A method for natural fermentation of lemon enzyme dominant bacteria, comprising the following steps:

[0057] S1 raw material selection: select fresh lemons without rot and pests, clean the lemons with a bubble cleaner (Zhucheng Meilin Environmental Protection Equipment Technology Co., Ltd.), drain and dry them; use a beater (model: MDG-32L, Zhongshan) City Yunhong Machinery Co., Ltd.) beating for 12min at a rotating speed of 4000rpm to obtain pulp;

[0058] S2 aerobic fermentation: add 100 parts by weight of fruit pulp, 180 parts by weight of drinking water, 22 parts by weight of honey, 0.15 parts by weight of yeast, and 0.05 parts by weight of lactic acid bacteria into the fermenter and stir evenly before fermentation. The time is 15 days, stirring 3 times a day, stirring for 30 minutes each time, and the stirring speed is 50 rpm each time;

[0059] S3 anaerobic fermentation: After the aerobic fermentation is completed, seal the fermentation, control the fermentation...

Embodiment 3

[0063] A method for natural fermentation of rose enzyme dominant bacteria, comprising the following steps:

[0064] S1 raw material selection: select fresh rose petals without rot and pests, clean the rose petals with a bubble cleaner (Zhucheng Meilin Environmental Protection Equipment Technology Co., Ltd.), drain and dry them; use a beater (model: MDG-32L) , Zhongshan Yunhong Machinery Co., Ltd.) beating for 12min at a rotating speed of 6000rpm to obtain rose slurry;

[0065] S2 aerobic fermentation: add 100 parts by weight of rose syrup, 140 parts by weight of drinking water, 20 parts by weight of honey, 0.15 parts by weight of yeast, and 0.05 parts by weight of lactic acid bacteria into the fermenter and stir evenly before fermentation. The time is 24 days, stirring 3 times a day, stirring for 30 minutes each time, and the stirring speed is 50 rpm each time;

[0066] S3 anaerobic fermentation: After the aerobic fermentation is completed, seal the fermentation, control the ...

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Abstract

The invention discloses a natural fermentation method of natural plant enzyme dominant bacteria. The method comprises the following steps: S1, raw material selecting: selecting plants or fruits and vegetables without rot and plant diseases and insect pests, and performing cleaning, draining, airing and pulping to obtain pulp; S2, aerobic fermentation: uniformly stirring the pulp, water, honey, green coffee bean dreg oligosaccharide, saccharomycetes and lactic acid bacteria, and performing aerobic fermentation at 15-35 DEG C for 10-35 days; S3, anaerobic fermentation: after the aerobic fermentation is completed, performing sealed fermentation at 15-35 DEG C for 10-35 days; S4, filtering; and S5, sterilizing and filling. Compared with the prior art, pure bacteria is added for fermentation onthe basis of natural fermentation, the green coffee bean dreg oligosaccharide for promoting proliferation of dominant bacteria is added, pure bacteria become dominant bacteria, the advantages and disadvantages of two modes of natural fermentation without additional bacteria and bacterium-adding fermentation after sterilization can be effectively integrated, the problem of flavor and taste causedby bad products due to more infectious microbes in the natural fermentation process is solved, and the content of beneficial substances can be increased by additionally adding the pure bacteria for fermentation.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a method for natural fermentation of natural plant enzyme dominant bacteria. Background technique [0002] As defined in QBT5323-2018 "Plant Enzymes", edible plant enzymes are enzyme products that contain specific biologically active ingredients and can be used for human consumption by microbial fermentation, using plants that can be used for food processing as the main raw material, with or without adding auxiliary materials. In layman's terms, it is fermented from one or more fresh fruits, vegetables, grains, mushrooms or other medicinal and edible herbs, which are fermented by microorganisms and rich in various nutritional and biological activities. Substances, functional products such as enzymes, polyphenolic compounds, mineral organic acids, etc. [0003] Enzyme is a recognized pure natural health care product. During the fermentation process, the microorg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/30A23L29/00C07H5/06C07H1/00
CPCA23L33/00A23L29/30A23L29/00C07H5/06C07H1/00A23V2002/00A23V2400/125A23V2400/137A23V2400/175A23V2400/169A23V2250/28A23V2250/21A23V2250/76A23V2200/30
Inventor 魏启山邓宇初陈淑萍肖丽静王彦生杨兰平车枕立刘雪娜荣海涛
Owner 霸州市信德缘食品有限公司