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A technology of fruit enzymes and fermentation methods, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve problems such as unachievable effects, achieve good taste and flavor, enhance antioxidant activity, and improve fermentation capacity Effect
Active Publication Date: 2021-10-22
JIANGNAN UNIV +1
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Problems solved by technology
However, the use of pure-bred fermentation, whether it is lactic acid bacteria or yeast, alone cannot achieve good results
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Embodiment 1
[0024] Embodiment 1: the preparation method of high-quality ferment containing polyphenolic flavonoids
[0025] (1) Raw material pretreatment: wash the ebony plum, remove the nucleus and beat the pulp, divide the pulp into two parts, add cellulase and pectinase with 0.5% of the total mass of the raw material respectively, the enzymolysis temperature is 45°C, and the enzymolysis time After 2.5 hours, two kinds of enzymolyzed fruit pulps were obtained, and the two kinds of enzymatically hydrolyzed pulps were mixed according to the mass ratio of 6:4 for later use;
[0026] (2) Alcoholic fermentation: add 10 10 Saccharomyces cerevisiae CICC 1012 per kg, supplemented with 1% glucose after 24 hours of fermentation at 30°C, and then added 10 12 Lactobacillus fermentum CGMCCNo.12934 per kg, stirred once every 1 day, and fermented for 6 days in a closed environment;
[0027] (3) acetic acid fermentation: add 10 12 Lactobacillus plantarum CGMCCNo.18388 and 10 per kg 8 Bacillus Velez...
Embodiment 2
[0032] Embodiment 2: the preparation method of high-quality ferment containing polyphenolic flavonoids
[0033] (1) Raw material pretreatment: wash the ebony plum, remove the nucleus and beat the pulp, divide the pulp into two parts, add cellulase and pectinase with 0.5% of the total mass of the raw material respectively, the enzymolysis temperature is 45°C, and the enzymolysis time After 2.5 hours, two kinds of enzymolyzed fruit pulps were obtained, and the two kinds of enzymatically hydrolyzed pulps were mixed according to the mass ratio of 7:3 for later use;
[0034] (2) Alcoholic fermentation: add 10 12 Saccharomyces cerevisiae CICC 1012 per kg, supplemented with 2% glucose after 24 hours of fermentation at 30°C, and then added 10 13Lactobacillus fermentum CGMCCNo.12934 per kg, stirred once every 1 day, and fermented for 6 days in a closed environment;
[0035] (3) acetic acid fermentation: add 10 14 Lactobacillus plantarum CGMCCNo.18388 and 10 per kg 10 Bacillus Velez...
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Abstract
The invention discloses a fruit enzyme and a preparation method thereof. According to the invention, smoked plum pulp is adopted, and saccharomycetes, lactic acid bacteria, bacillus and acetic acid bacteria are utilized to carry out synergistic fermentation on smoked plums. Saccharomycetes hydrolyze sugar in smoked plums into monosaccharide by utilizing an enzyme system of the saccharomycetes, and lactic acid bacteria are added to perform synergistic fermentation with the saccharomycetes, so that the monosaccharide can be utilized more fully, lactic acid is generated, lactein with a sterilization function is secreted to inhibit the growth of harmful bacteria, and meanwhile, through the acid metabolites generated by the lactic acid bacteria, the weak acidity of the alcoholic fermentation environment is maintained. Bacillus is added in the acetic acid fermentation process, more polyphenol substances are generated after the bacillus is fermented, and the antioxidant activity of fermentation liquor is enhanced. Meanwhile, the lactic acid bacteria are also added, and the lactic acid bacteria further ferment the smoked plums, so that essential amino acids and various vitamins which can be utilized for growth and reproduction are provided for fermentation microorganisms, the growth and reproduction of the fermentation microorganisms are promoted, and the fermentation capability of a fermentation enzyme system on the smoked plums can also be improved.
Description
technical field [0001] The invention relates to a fruit enzyme and a preparation method thereof, belonging to the technical field of biological fermentation. Background technique [0002] Enzyme is a functional fermented product made by fermenting animals, plants or fungi with microorganisms. Edible plant enzymes defined in the Chinese standard "Guidelines for the Classification of Enzyme Products" (QB / T 5324) are "food-processing plants that are used as the main raw material, with or without supplementary materials, and obtained through microbial fermentation containing specific biologically active ingredients. Therefore, a large number of plant fermentation products formed by microbial fermentation on the market belong to the category of edible enzymes. This is a regulation from the perspective of industrial application and industrial practice, which is conducive to the development and growth of the enzyme industry. However, this also provides the possibility for many low...
Claims
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