CN105707627A - Making method of raspberry enzyme beverage - Google Patents
Making method of raspberry enzyme beverage Download PDFInfo
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- CN105707627A CN105707627A CN201610125374.5A CN201610125374A CN105707627A CN 105707627 A CN105707627 A CN 105707627A CN 201610125374 A CN201610125374 A CN 201610125374A CN 105707627 A CN105707627 A CN 105707627A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 13
- 240000007651 Rubus glaucus Species 0.000 title abstract description 8
- 235000011034 Rubus glaucus Nutrition 0.000 title abstract description 8
- 235000009122 Rubus idaeus Nutrition 0.000 title abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 241000235036 Debaryomyces hansenii Species 0.000 claims abstract description 13
- 241000521492 Hanseniaspora valbyensis Species 0.000 claims abstract description 13
- 241000192134 Oenococcus oeni Species 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims description 78
- 230000004151 fermentation Effects 0.000 claims description 78
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 28
- 241001149671 Hanseniaspora uvarum Species 0.000 claims description 24
- 238000012544 monitoring process Methods 0.000 claims description 24
- 244000005700 microbiome Species 0.000 claims description 19
- 235000000346 sugar Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 18
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 17
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 claims description 17
- 229920002079 Ellagic acid Polymers 0.000 claims description 17
- 235000004132 ellagic acid Nutrition 0.000 claims description 17
- 229960002852 ellagic acid Drugs 0.000 claims description 17
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 claims description 17
- 241000589212 Acetobacter pasteurianus Species 0.000 claims description 12
- 239000011550 stock solution Substances 0.000 claims description 12
- 235000021028 berry Nutrition 0.000 claims description 11
- 230000008859 change Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000209051 Saccharum Species 0.000 claims description 7
- 230000003203 everyday effect Effects 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000008204 material by function Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
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- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
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- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000003471 anti-radiation Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
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- 239000000470 constituent Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- APUPEJJSWDHEBO-UHFFFAOYSA-P ammonium molybdate Chemical compound [NH4+].[NH4+].[O-][Mo]([O-])(=O)=O APUPEJJSWDHEBO-UHFFFAOYSA-P 0.000 description 1
- 235000018660 ammonium molybdate Nutrition 0.000 description 1
- 239000011609 ammonium molybdate Substances 0.000 description 1
- 229940010552 ammonium molybdate Drugs 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- JZCCFEFSEZPSOG-UHFFFAOYSA-L copper(II) sulfate pentahydrate Chemical compound O.O.O.O.O.[Cu+2].[O-]S([O-])(=O)=O JZCCFEFSEZPSOG-UHFFFAOYSA-L 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- RZLVQBNCHSJZPX-UHFFFAOYSA-L zinc sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Zn+2].[O-]S([O-])(=O)=O RZLVQBNCHSJZPX-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/313—Carnosum
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of an enzyme beverage with raspberry as the raw material, belongs to the field of food, and relates to a making method of a fruit enzyme beverage, in particular to a raspberry enzyme beverage and a making method thereof. The method for making raspberry enzymes by inoculating Hanseniaspora valbyensis, Debaryomyces hansenii, Leuconostoc oenos and acetic bacteria with raspberry as the raw material is provided for the current situation that raspberry is rich in nutrient and has a remarkable immunity adjusting function, a radiation damage prevention function, an oxidation resistant function, a memory improving function, a cancer, tumor and ageing resistant function and other functions but is difficult to store. By means of the method, the additional value of agricultural products can be easily improved, the new species of raspberry products can be developed, and the species and variety of enzyme are increased, and good application prospects are achieved.
Description
Technical field
The invention belongs to field of food, relate to a kind of fruit enzyme beverage preparation method, specifically a kind of Fructus Rubi enzyme beverage and preparation method thereof.
Background technology
The preparation method of ferment (fermented type fruit and vegetable juice) is with the natural agricultural product such as fresh vegetables, fruit for raw material, multiple-microorganism is utilized to decompose, the nutritional labelings such as enzyme, sugar, acid, vitamin, mineral, small-molecular peptides and soluble cellulose that formation is enriched, enter the intestines and stomach can directly be absorbed by the body, not only can reduce the consumption of internal enzyme, also act as the function of facilitating digestion, eliminating refuse, repairing ulcer and conditioning intestinal microbial population.
Fructus Rubi (raspberry) is Rosaceae rubus Berry plant, its fruit fragrant odour, nutritious, natural ellagic acid, fruit that SOD, VE content is the highest, the active constituent contents such as mineral, anthocyanidin, flavone and volatile oil, terpenoid, phenolic acid enrich, possibly together with VB, VC, nicotinic acid and 17 kinds of essential amino acids.As the functional food of " integration of edible and medicinal herbs ", the Fructus Rubi tender succulence of fruit, unique flavor, attractive color, it is described as " ruby " " cancer jinx " by America and Europe；Fructus Rubi dry fruit is usually used in Chinese medicine, has effect of controlling nocturnal emission with astringent drugs, the kidney invigorating, reducing urination, and both can be used for dietetic therapy and health care, and DEVELOPMENT PROSPECT is wide.
Functional materials main in Fructus Rubi is flavone compound, polysaccharide compound, terpenoid organic acid etc..Modern pharmacological research shows, Fructus Rubi can remove internal body portion free radical, have significantly regulate immunologic function, Antiradiation injury, antioxidation, improve memory function, anticancer, antitumor, anti-ageing function of waiting for a long time.In recent years, with the continuous enhancing that people's " back to nature " realize, natural Chinese medicinal herb, especially " natural medicine-food is dual-purpose " kind are increasingly paid attention to by many countries, developmental research and application to this type of natural materials increase gradually, and this type of thing Quality Research and product development have wide domestic and international prospect.
Owing to Fructus Rubi is berries, the shelf-life is shorter, not storage endurance, therefore with Fructus Rubi berry for raw material, exploitation Fructus Rubi ferment to the plantation of Fructus Rubi, agricultural product added value raising, exploitation Fructus Rubi product new varieties significant.
The kind of China fruits and vegetables is very abundant, and microorganism composition difference is totally different, and the preparation method of fermented type fruit and vegetable juice also should be different, but preparation method is comparatively single at present.The preparation method that invention CN201210119490.8 provides a kind of plant enzyme food, adopting water fruits and vegetables, mushroom, book on Chinese herbal medicine, corn and flower class is raw material, after enzymolysis pretreated feedstock, adding the natural fermentation 0.5-36 such as vinegar, salt, sugar month, after ferment in second time, cryoconcentration, lyophilization obtain product.Invention CN201210216324.X provides a kind of Plant essence enzyme and preparation method thereof, with water fruits and vegetables, sugar, water, rice wine and trace element (zinc sulphate heptahydrate, ferrous sulfate heptahydrate, manganese sulfate monohydrate, copper sulphate pentahydrate, Borax, ammonium molybdate, potassium dihydrogen phosphate, egg albumen powder) are raw material, 28-32 DEG C of natural fermentation 10-15d.
Fermented type fruit and vegetable juice, in Virtual production, should inoculate the pure culture microorganism through close inspection, rather than advertise fermented product simply and carry the natural fermentation of flora, and sweat also should strictly be monitored.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Rubi enzyme beverage and preparation method thereof, with Fructus Rubi for raw material, be inoculated with Hanseniaspora valbyensis (Hanseniasporauvarum), method that the inferior Dbaly yeast of the Chinese (Debaryomyceshansenii), leuconostoc oenos (Leuconostoconeos), acetic acid bacteria (Acetobacterpasteurianus) prepare Fructus Rubi ferment, the method contributes to the raising of agricultural product added value, exploitation Fructus Rubi product new varieties, the kind increasing ferment and quality, has a good application prospect.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of the enzyme beverage being raw material with Fructus Rubi, with Fructus Rubi for raw material, it is inoculated with Hanseniaspora valbyensis (Hanseniasporauvarum), the inferior Dbaly yeast of the Chinese (Debaryomyceshansenii), leuconostoc oenos (Leuconostoconeos), acetic acid bacteria (Acetobacterpasteurianus) through three fermentations, it is filtrated to get Fructus Rubi ferment stock solution then the method that enzyme beverage is prepared in fill；Specifically comprise the following steps that
1. Feedstock treating: Fructus Rubi ripe berry sends into fermentation tank after plucking as early as possible；
2. microbe inoculation: add Saccharum Sinensis Roxb. water in fermentation tank, cultivate by 2-5wt% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 5-15d, for first time fermentation；Second time fermentation accesses 2-5wt% pure culture leuconostoc oenos (Leuconostoconeos), and stir rear 25 DEG C～28 DEG C fermentation 5-15d；Third time fermentation accesses 2-5wt% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month；
3. fermentation process monitoring: the functional materials changes of contents such as content of reducing sugar, SOD content, content of microorganisms and ellagic acid have strict monitoring, content of reducing sugar of monitoring in every 5 days, the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content；
4. filter: the Fructus Rubi fermentation liquid of fermentation ends utilizes 200nm filtering material to filter, and obtains Fructus Rubi ferment stock solution.
And, the step of described step 2. microbe inoculation is: in fermentation tank, 4:1 ratio adds 50wt% sterilizing Saccharum Sinensis Roxb. water by weight, cultivate by 2wt% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 10d, for first time fermentation；Second time fermentation accesses 2% pure culture leuconostoc oenos (Leuconostoconeos), and stir rear 25 DEG C～28 DEG C fermentation 10d；Third time fermentation accesses 2% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month.
And, also include the step of fill, Fructus Rubi ferment stock solution is carried out sterile filling.
And, content of reducing sugar of monitoring in every 5 days, content of reducing sugar content span of control is: 5%～30%, and the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content, the quantity of microorganism controls 103Individual/ml～108Between individual/ml, SOD and ellagic acid content span of control are respectively as follows: 10U/ml～μ g/ml～300,100U/ml and 10 μ g/ml.
Advantages of the present invention and having the beneficial effect that:
It is an object of the invention to nutritious for Fructus Rubi berry, have significantly regulate immunologic function, Antiradiation injury, antioxidation, improve memory function, anticancer, antitumor, anti-ageing function of waiting for a long time, but being difficult to the present situation stored, the present invention provides a kind of method preparing Fructus Rubi ferment for raw material with Fructus Rubi berry.It is important that point three step fermentations are inoculated with Hanseniaspora valbyensis (Hanseniasporauvarum), the inferior Dbaly yeast of the Chinese (Debaryomyceshansenii), leuconostoc oenos (Leuconostoconeos), acetic acid bacteria (Acetobacterpasteurianus) respectively, every kind of microorganism all has specific metabolite and metabolic pathway, it is more beneficial for fruit juice constituents metabolism and is converted into enzyme, organic acid, mineral, small-molecular peptides and soluble cellulose, sweat is strictly monitored, and the quality for improving ferment lays the foundation.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following example are illustrative, is not determinate, it is impossible to limit protection scope of the present invention with this.
A kind of fruit enzyme beverage preparation method, step is as follows:
With Fructus Rubi ripe berry for raw material, it is inoculated with Hanseniaspora valbyensis (Hanseniasporauvarum), the inferior Dbaly yeast of the Chinese (Debaryomyceshansenii), leuconostoc oenos (Leuconostoconeos), acetic acid bacteria (Acetobacterpasteurianus) fermentation, Fructus Rubi ferment preparation method through three fermentations, sweat is strictly monitored, above-mentioned strain is commercially available strain, the present invention does not do particular/special requirement, comprises the concrete steps that:
1. Feedstock treating: Fructus Rubi ripe berry sends into fermentation tank (or being re-fed into fermentation tank through making beating process after harvesting) as early as possible after plucking.
2. microbe inoculation: in fermentation tank, 4:1 ratio adds 50wt% sterilizing Saccharum Sinensis Roxb. water by weight, cultivate by 2wt% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 10d, for first time fermentation；Second time fermentation accesses 2% pure culture leuconostoc oenos (Leuconostoconeos), and stir rear 25 DEG C～28 DEG C fermentation 10d；Third time fermentation accesses 2% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month.
3. fermentation process monitoring: the change of the functional materials content etc. such as content of reducing sugar, SOD content, content of microorganisms and ellagic acid has strict monitoring.Content of reducing sugar of monitoring in every 5 days, the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content.
4. filter: the Fructus Rubi fermentation liquid of fermentation ends utilizes 200nm filtering material to filter, and obtains Fructus Rubi ferment stock solution.
5. fill: on request Fructus Rubi ferment stock solution is carried out sterile filling again.
Embodiment 1:
A kind of Fructus Rubi enzyme beverage and preparation method thereof, step is as follows:
1. Feedstock treating: Fructus Rubi ripe berry sends into fermentation tank after plucking as early as possible.
2. microbe inoculation: in fermentation tank, 4:1 ratio adds 50% sterilizing Saccharum Sinensis Roxb. water by weight, cultivate by 2% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 10d, for first time fermentation；Second time fermentation accesses 2% pure culture leuconostoc oenos (Leuconostoconeos), and stir rear 25 DEG C～28 DEG C fermentation 10d；Third time fermentation accesses 2% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month.
3. fermentation process monitoring: the change of the functional materials content etc. such as content of reducing sugar, SOD content, content of microorganisms and ellagic acid has strict monitoring.Content of reducing sugar of monitoring in every 5 days, the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content.Content of reducing sugar is 5%～30%, and the quantity of microorganism controls 103Individual/ml～108Between individual/ml, SOD and ellagic acid content span of control are respectively as follows: 10U/ml～μ g/ml～300,100U/ml and 10 μ g/ml.
4. filter: the Fructus Rubi fermentation liquid of fermentation ends utilizes 200nm filtering material to filter, and obtains Fructus Rubi ferment stock solution.
5. fill: on request Fructus Rubi ferment stock solution is carried out sterile filling again.
Embodiment 2:
A kind of Fructus Rubi enzyme beverage and preparation method thereof, step is as follows:
1. Feedstock treating: Fructus Rubi ripe berry is re-fed into fermentation tank through making beating process after plucking.
2. microbe inoculation: in fermentation tank, 4:1 ratio adds 50% sterilizing Saccharum Sinensis Roxb. water by weight, cultivate by 2% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 10d, for first time fermentation；Second time fermentation accesses 2% pure culture leuconostoc oenos (Leuconostoconeos), and stir rear 25 DEG C～28 DEG C fermentation 10d；Third time fermentation accesses 2% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month.
3. fermentation process monitoring: the change of the functional materials content etc. such as content of reducing sugar, SOD content, content of microorganisms and ellagic acid has strict monitoring.Content of reducing sugar of monitoring in every 5 days, the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content.Content of reducing sugar is 5%～30%, and the quantity of microorganism controls 103Individual/ml～108Between individual/ml, SOD and ellagic acid content span of control are respectively as follows: 10U/ml～μ g/ml～300,100U/ml and 10 μ g/ml.
4. filter: the Fructus Rubi fermentation liquid of fermentation ends utilizes 200nm filtering material to filter, and obtains Fructus Rubi ferment stock solution.
5. fill: on request Fructus Rubi ferment stock solution is carried out sterile filling again.
Claims (4)
1. the preparation method of the enzyme beverage that a kind is raw material with Fructus Rubi, it is characterized in that: with Fructus Rubi for raw material, it is inoculated with Hanseniaspora valbyensis (Hanseniasporauvarum), the inferior Dbaly yeast of the Chinese (Debaryomyceshansenii), leuconostoc oenos (Leuconostoconeos), three fermentations of acetic acid bacteria (Acetobacterpasteurianus), it is filtrated to get Fructus Rubi ferment stock solution then the method that enzyme beverage is prepared in fill；Specifically comprise the following steps that
1. Feedstock treating: Fructus Rubi ripe berry sends into fermentation tank after plucking as early as possible；
2. microbe inoculation: add Saccharum Sinensis Roxb. water in fermentation tank, cultivate by 2-5wt% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 5-15d, for first time fermentation；Second time fermentation access 2-5wt% pure culture leuconostoc oenos (Leuconostoconeos) stir rear 25 DEG C～28 DEG C fermentation 5-15d；Third time fermentation accesses 2-5wt% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month；
3. fermentation process monitoring: the functional materials changes of contents such as content of reducing sugar, SOD content, content of microorganisms and ellagic acid have strict monitoring, content of reducing sugar of monitoring in every 5 days, the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content；
4. filter: the Fructus Rubi fermentation liquid of fermentation ends utilizes 200nm filtering material to filter, and obtains Fructus Rubi ferment stock solution.
2. the preparation method of the enzyme beverage being raw material with Fructus Rubi according to claim 1, it is characterized in that: the step of described step 2. microbe inoculation is: in fermentation tank, 4:1 ratio adds 50wt% sterilizing Saccharum Sinensis Roxb. water by weight, cultivate by 2wt% seeded with pure after mixing and have Hanseniaspora valbyensis (Hanseniasporauvarum) or the inferior Dbaly yeast of the pure culture Chinese (Debaryomyceshansenii), stir rear 25 DEG C～28 DEG C fermentation 10d, for first time fermentation；Second time fermentation accesses 2% pure culture leuconostoc oenos (Leuconostoconeos), and stir rear 25 DEG C～28 DEG C fermentation 10d；Third time fermentation accesses 2% pure culture acetic acid bacteria (Acetobacterpasteurianus), and stir rear 25 DEG C～28 DEG C fermentations, stirs 1h～4h every day, ferments 1～6 month.
3. the preparation method of the enzyme beverage being raw material with Fructus Rubi according to claim 1, it is characterised in that: also include the step of fill, Fructus Rubi ferment stock solution is carried out sterile filling.
4. the preparation method of the enzyme beverage being raw material with Fructus Rubi according to claim 1, it is characterized in that: content of reducing sugar of monitoring in every 5 days, content of reducing sugar content span of control is: 5%～30%, the change of microorganism of monitoring in every 10 days, SOD and ellagic acid content, the quantity of microorganism controls 103Individual/ml～108Between individual/ml, SOD and ellagic acid content span of control are respectively as follows: 10U/ml～μ g/ml～300,100U/ml and 10 μ g/ml.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107048127A (en) * | 2017-05-04 | 2017-08-18 | 沈前 | A kind of imperial glycan fruit ferment drink and preparation method thereof |
| CN107348501A (en) * | 2017-09-05 | 2017-11-17 | 桂平市蒙圩镇火炎种养专业合作社 | A kind of preparation method of raspberry ferment |
| CN107960649A (en) * | 2016-10-20 | 2018-04-27 | 沈阳工学院 | A kind of composite bacteria fermentation raspberry and the method for grape ferment |
| CN109430829A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | Anti-radiation ferment of a kind of three certain kind of berries and preparation method thereof |
| CN112293734A (en) * | 2020-11-06 | 2021-02-02 | 威海市宇王集团海洋生物工程有限公司 | Anti-aging raspberry enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107960649A (en) * | 2016-10-20 | 2018-04-27 | 沈阳工学院 | A kind of composite bacteria fermentation raspberry and the method for grape ferment |
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| CN112293734A (en) * | 2020-11-06 | 2021-02-02 | 威海市宇王集团海洋生物工程有限公司 | Anti-aging raspberry enzyme and preparation method thereof |
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