CN105919076A - Fermentation method of blackberry single ferment - Google Patents
Fermentation method of blackberry single ferment Download PDFInfo
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- CN105919076A CN105919076A CN201610260999.2A CN201610260999A CN105919076A CN 105919076 A CN105919076 A CN 105919076A CN 201610260999 A CN201610260999 A CN 201610260999A CN 105919076 A CN105919076 A CN 105919076A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 34
- 230000004151 fermentation Effects 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims description 8
- 239000011550 stock solution Substances 0.000 claims description 6
- 210000004243 sweat Anatomy 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 14
- 238000005516 engineering process Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000002053 acidogenic effect Effects 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 244000078534 Vaccinium myrtillus Species 0.000 abstract 5
- 235000021029 blackberry Nutrition 0.000 abstract 5
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 239000012190 activator Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 241001092459 Rubus Species 0.000 description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 17
- 230000000694 effects Effects 0.000 description 10
- 239000000523 sample Substances 0.000 description 10
- 229920001277 pectin Polymers 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 238000004448 titration Methods 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 150000002482 oligosaccharides Chemical class 0.000 description 6
- 229960000448 lactic acid Drugs 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 102000057297 Pepsin A Human genes 0.000 description 4
- 108090000284 Pepsin A Proteins 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229940111202 pepsin Drugs 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000012085 test solution Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000002479 acid--base titration Methods 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 229940111205 diastase Drugs 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- FNEHAOQZWPHONV-UHFFFAOYSA-N 9h-carbazole;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C3=CC=CC=C3NC2=C1 FNEHAOQZWPHONV-UHFFFAOYSA-N 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 229920000136 polysorbate Polymers 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- QTWJRLJHJPIABL-UHFFFAOYSA-N 2-methylphenol;3-methylphenol;4-methylphenol Chemical compound CC1=CC=C(O)C=C1.CC1=CC=CC(O)=C1.CC1=CC=CC=C1O QTWJRLJHJPIABL-UHFFFAOYSA-N 0.000 description 1
- IICCLYANAQEHCI-UHFFFAOYSA-N 4,5,6,7-tetrachloro-3',6'-dihydroxy-2',4',5',7'-tetraiodospiro[2-benzofuran-3,9'-xanthene]-1-one Chemical compound O1C(=O)C(C(=C(Cl)C(Cl)=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 IICCLYANAQEHCI-UHFFFAOYSA-N 0.000 description 1
- WKBOTKDWSSQWDR-UHFFFAOYSA-N Bromine atom Chemical compound [Br] WKBOTKDWSSQWDR-UHFFFAOYSA-N 0.000 description 1
- FRPHFZCDPYBUAU-UHFFFAOYSA-N Bromocresolgreen Chemical compound CC1=C(Br)C(O)=C(Br)C=C1C1(C=2C(=C(Br)C(O)=C(Br)C=2)C)C2=CC=CC=C2S(=O)(=O)O1 FRPHFZCDPYBUAU-UHFFFAOYSA-N 0.000 description 1
- 102000010911 Enzyme Precursors Human genes 0.000 description 1
- 108010062466 Enzyme Precursors Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 235000018370 Saccharomyces delbrueckii Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000288561 Torulaspora delbrueckii Species 0.000 description 1
- 235000014681 Torulaspora delbrueckii Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 229910052794 bromium Inorganic materials 0.000 description 1
- 229940046011 buccal tablet Drugs 0.000 description 1
- 239000006189 buccal tablet Substances 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229940075397 calomel Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229930003836 cresol Natural products 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- ZOMNIUBKTOKEHS-UHFFFAOYSA-L dimercury dichloride Chemical compound Cl[Hg][Hg]Cl ZOMNIUBKTOKEHS-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002975 protease activity determination Methods 0.000 description 1
- 229930187593 rose bengal Natural products 0.000 description 1
- 229940081623 rose bengal Drugs 0.000 description 1
- STRXNPAVPKGJQR-UHFFFAOYSA-N rose bengal A Natural products O1C(=O)C(C(=CC=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 STRXNPAVPKGJQR-UHFFFAOYSA-N 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 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
Classifications
-
- 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
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a method for fermenting production of active blackberry ferment. A production technology is based on primary acidogenic fermentation with enhancing lactobacillus and fermentation of flavored products of autochthonous microorganisms on surfaces of blackberries, and a specific technology is adopted, so that blackberry components are sufficiently transformed. In the process, naturally-fermented dominant bacteria are formed, and high-active ferment and varied physiological activators using fructo-oligosaccharide as features are generated. The method is performed through the following steps of performing drip washing on the blackberries, performing basic fermentation with lactic acid bacteria and performing natural slow fermentation so as to form the specific dominant fermentation organisms, and then performing separation so as to obtain liquid blackberry ferment.
Description
Technical field
Biotechnology.
Background technology
Ferment English name ENZYME, also known as comprehensive plant organized enzyme.Being commonly called as of ferment " enzyme " exactly；Japanese and Chinese
Taiwan is in ferment, in China enzyme (English ENZYME).Ferment product originates from Japan, starts from earlier 1900s, so far
It is up to the history of more than 80 year, fashionable in TaiWan, China.Ferment raw material has compound various fruits and fermented vegetable to form, also
There is single ferment, the ferment of the most single fermenting raw materials---such as Fructus Chaenomelis ferment, Fructus Ananadis comosi ferment, Fructus Crataegi ferment is all single ferment.Logical
Crossing retrieval, the fermentation technique of ferment is mainly traditional natural fermentation, and the cycle is long, and taste and quality are unstable.The most not with this most specially
The technology that profit invention is relevant.Blackberry (Blackberry) belongs to Rosaceae rubus, is referred to as the king of third generation fruit.Blackberry
There is the highest nutritive value, containing abundant aminoacid, vitamin and trace element etc., and fragrant aroma, color is gorgeous,
Deeply liked by consumer.Pectin is the galacturonic acid polymer of macromole, is the key component of higher plant cell wall.
Pectin molecule amount is many more than 50,000, is difficult to be absorbed by the body.Pectin can be by the narrow spectrum pectin ferment distinctive widow of degraded
Sugar.The blackberry pectic oligosaccharides produced has DPPH free radical, the effect of ABTS free radical of significantly removing.Effect at ferment
Under, blackberry cell wall is destroyed rapidly, and the neutraceutical active ingredients such as anthocyanin, organic acid, phenolic compound is fully discharged.This
Not only substantially reducing the production cycle is also effectively increased the quality of blackberry ferment.Blackberry ferment is a kind of with blackberry as raw material,
Based on microbial fermentation technology and the supplementary with various active composition of enzyme engineering technology.
Summary of the invention
A kind of method that the invention provides fermenting and producing activity blackberry ferment, this production technology is to strengthen lactic acid bacteria to carry out base
Based on the local flavor product fermentations of plinth acidogenic fermentation and blackberry surface autochthonous microorganism, use specific technique, make blackberry ingredient
Sufficiently converted, during formed natural fermentation dominant microflora, produce highly active ferment and with pectic oligosaccharides as characteristic
Several physiological active substances.This technological invention is by by blackberry drip washing, through lactic acid bacteria basal fermentation and natural slowly fermenting shape
Become characteristic superiority fermentative microorganism, more separated and obtain liquid blackberry ferment.This invention to the effect that by raw material fresh fruit
Trickle clean after move into fermentation tank, first carry out primary fermentation, add sucrose and stir, temperature be maintained at 25～35 DEG C standby,
Carrying out natural fermentation, fermentation termination is that (Dell's kelvin has spore circle ferment with Non-Saccharomyces Torulaspora delbrueckii
Female) it is absolute advantages flora (> 107/ ml) < 100/ml, Non-Saccharomyces does not produce second in natural fermentation to other flora summation
Alcohol, and rotten unrelated with wine.It can form the metabolite that can form some useful ferment quality, dense at SO2
Degree produces the particular flavor compound of blackberry between 0-50ppm and includes terpenoid, esters, higher alcohol, glycerol, second
Aldehyde, acetic acid and succinic acid.Ferment filters, sterilizes, is packaged into product.
Detailed description of the invention
The fermentation process of blackberry ferment, comprises the following steps:
(1) fermented bacterium prepare: by lactic acid bacteria (lacticacid bacteria) strain is seeded in fluid medium and (joins
Side: Carnis Bovis seu Bubali cream 1g, peptone 1g, yeast extract 1g, Fructus Lycopersici esculenti juice 20g, glucose 1g, tween 0.05ml, calcium carbonate 1.7g, bromine cresol
Green 0.01g, water 100ml) after 28 DEG C of fermentation 24h, by the inoculum concentration of 10% be linked in secondary seed solution (formula: Carnis Bovis seu Bubali cream 1g,
Peptone 1g, yeast extract 1g, Fructus Lycopersici esculenti juice 20g, glucose 1g, tween 0.05ml, calcium carbonate 1.7g, bromocresol green 0.01g, water
100ml), after fermentation 24h, centrifugation goes out thalline, and the thalline freeze-dried one-tenth dry powder obtained is standby；
(2) raw material cleans: proceed in 1000L reactor by the blackberry fresh fruit 800kg of collection by after tap water cleaning showers,
Maintain the temperature at 22 DEG C；
(3) forced fermentation: cryodesiccated to (1) lactic acid bacteria mycopowder 10g is put into aforesaid reaction vessel, stirs, hermetically sealed can
Body, ferments and carries out total acidity test, when total acid in 72 hours > 3.5% time carry out high sugar fermentation.
(4) total acidity test: take the ferment stock solution of the 20.00 above-mentioned fermentations of mL, be placed in 150mL beaker, add 40～60mL water.Will
Acidometer power on, after pointer is stable, with buffer solution (4.2.1) the acidity correction meter of pH 8.0.Test solution will be filled
Beaker is put on magnetic stirrer.Glass electrode and calomel electrode are immersed the appropriate location of test solution again.Press pH reading to open
Close, start agitator, and rapid use 0.1mol/L Standard Volumetric Solutions for Sodium Hydroxide (as the lowest in sample acidity, available 0.01mol/L
Or 0.05mol/L Standard Volumetric Solutions for Sodium Hydroxide) titration, and observe the change of pH value of solution at any time.During close to terminal, Ying Fang
Slow rate of titration.Once half (most one) of dropping, until the pH of solution reaches to command terminal.Record consumes sodium hydroxide mark
The milliliter number (V1) of quasi-volumetric soiutions.Each sample measures twice.Total acid with in per kilogram (or every liter) sample acid gram
Number represents, calculates by formula (2):
X= ×1000 ……………………………(2)
In formula: the grams of acid, g/kg (or g/L) in X--per kilogram (or every liter) sample;C1--sodium hydroxide standardized titration is molten
The concentration of liquid, mol/L;The concentration of c2--Hydrochloric Standard Titration, mol/L;V1--consumes sodium hydroxide when titrating test solution
The volume of standard titration solution, mL;The volume of Standard Volumetric Solutions for Sodium Hydroxide, mL is consumed during V2--blank assay; V3--
The volume of Hydrochloric Standard Titration, mL is consumed during back titration;The extension rate of F--test solution;M (V0)--the sampling of sample
Amount, g or mL;The conversion coefficient of K--acid.The conversion coefficient of various acid is with this standard indicator method the 3.7th article.Result of calculation essence
Really to second after arithmetic point.If twice measurement result difference is in allowed band, take the arithmetic mean of instantaneous value of twice measurement result.
Above-mentioned ferment stock solution total acid reaches 3.85%.
(1) high sugar fermentation: when above-mentioned total acidity test > 3.5% time, in fermentation tank add 400kg sucrose, sealed shell of tank, 35 DEG C send out
Ferment 40 days, measures yeast quantity, detects yeast quantity > 107CFU carries out later stage process.
(2) yeast detection: according to GB GB 4789.15 2010 method to yeastTorulaspora delbrueckii
Detecting, drawing 25 mL ferment samples to the conical flask filling 225 mL sterile distilled waters with aseptic straw (can be in bottle
Preset an appropriate number of sterile glass beads) in, fully mix, make the even liquid of sample of 1:10.Take 1 mL 1:10 diluent
Injecting in the test tube containing 9 mL sterilized water, separately change a 1 mL aseptic straw pressure-vaccum repeatedly, this liquid is 1:100 dilution
Liquid.Top-operation program, prepares 10 times of even liquid of series of diluted samples.Often it is incremented by dilution once, uses 11 aseptic suction of mL instead
Pipe.Select the even liquid of sample (fluid sample can include stock solution) of 6 acceptable diluent degree, be incremented by the same of dilution carrying out 10 times
Time, each dilution factor draws the 1 even liquid of mL sample respectively in 2 sterilized petri dishes.Take 1 mL sample diluting liquid the most respectively to add
Enter 2 sterilized petri dishes and make blank.In time 15 mL～20 mL are cooled to the Potato-dextrose-agar of 46 DEG C
Or rose bengal medium (insulation can be positioned in 46 DEG C ± 1 DEG C constant water bath box) pour plate, and rotate plate make its mix
Close uniformly.Place 28 DEG C ± 1 DEG C and cultivate 5d.Choose clump count at 10 CFU～the flat board of 150 CFU, according to colonial morphology
Count yeast number respectively.Count results is 5.7 × 107CFU.
(3) later stage processes: above-mentioned detection yeast quantity > 107CFU, stop fermentation, use the method for classified filtering to realize blackberry
The solid-liquid separation of ferment.First use gauze to carry out coarse filtration, then carry out fine straining with plate-and-frame filtration.The filtrate obtained is blackberry ferment
Stock solution, obtains liquid blackberry ferment through ovennodulation.Liquid blackberry ferment is spray-dried, obtains blackberry enzyme granule.Black
Add various adjuvant after certain kind of berries ferment spray drying, obtain ferment buccal tablet through pelletize tabletting.
(4) active component detection: the above-mentioned zymogen feed liquid that this technology produces is containing Pepsin, diastase, oligosaccharide, phenol generalization
Compound, organic acid；Employing following methods detects: protease activity determination uses GB/T 23527-2009；With per minute at 30 DEG C
It is an enzyme activity unit that catalytic degradation produces 1 μ g tyrosine.The Pepsin vigor in blackberry ferment that records is 296.44 U/
ML, this Pepsin can keep its stable activity at lower ph, can play the proteopeptic effect of promotion, strengthen people
Body absorbs.Diastase determination of activity uses GB/T 24401-2009；Pectic oligosaccharides assay uses carbazol-sulfuric acid method；Black
In certain kind of berries ferment, the content of pectic oligosaccharides is 1.78mg/mL.Content of phenolic compounds measures and uses GB/T 8313-2008；Blackberry ferment
Aldehydes matter content 936.08 μ g/mL in element, organic acid content uses acid-base titrations.Through acid base titration in terms of tartaric acid, ferment
In element, organic acid is 3.8%.
(5) in the implementation process of the present invention, the mensuration of relevant active products uses following standard.
Pepsin determination of activity uses GB/T 23527-2009；
Diastase determination of activity uses GB/T 24401-2009；
Pectic oligosaccharides assay uses carbazol-sulfuric acid method；
Content of phenolic compounds measures and uses GB/T 8313-2008；
Organic acid content uses acid-base titrations；
Yeast measures and uses GB/T 4789.15 2010.
Claims (3)
1. a fermentation process for the single ferment of blackberry, is characterized in that basal fermentation puts into lactic acid bacteria, then completes through slowly fermenting
It is Non-Saccharomyces that ferment sweat fermentation ends produces new dominant bacteriaTorulaspora delbrueckii。
2. a fermentation process for the single ferment of blackberry, input lactic acid bacteria fermentation is after 72 hours, and stock solution total acid reaches > 3.5%.
3. a fermentation process for the single ferment of blackberry, stock solution yeastTorulaspora delbrueckiiClump count > 107/
ml。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610260999.2A CN105919076A (en) | 2016-04-26 | 2016-04-26 | Fermentation method of blackberry single ferment |
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| CN109549043A (en) * | 2018-12-25 | 2019-04-02 | 南京悠维有机食品有限公司 | A kind of preparation method and its product of blackberry fruit liquid drink |
| CN111387490A (en) * | 2020-03-31 | 2020-07-10 | 青岛海济润生生物科技有限公司 | Preparation method of reinforced coupling blackberry enzyme |
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| CN109549043A (en) * | 2018-12-25 | 2019-04-02 | 南京悠维有机食品有限公司 | A kind of preparation method and its product of blackberry fruit liquid drink |
| CN111387490A (en) * | 2020-03-31 | 2020-07-10 | 青岛海济润生生物科技有限公司 | Preparation method of reinforced coupling blackberry enzyme |
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