CN106343563A - Preparing method of pomegranate enzyme - Google Patents
Preparing method of pomegranate enzyme Download PDFInfo
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- CN106343563A CN106343563A CN201610747822.5A CN201610747822A CN106343563A CN 106343563 A CN106343563 A CN 106343563A CN 201610747822 A CN201610747822 A CN 201610747822A CN 106343563 A CN106343563 A CN 106343563A
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- China
- Prior art keywords
- punica granatum
- fermentation
- pulp
- pomegranate
- oligomeric isomaltose
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- LMIBIMUSUFYFJN-RSVYENFWSA-N punicalagin Natural products O[C@@H]1O[C@@H]2COC(=O)c3cc(O)c(O)c(O)c3c4c(O)cc5OC(=O)c6c(c(O)c(O)c7OC(=O)c4c5c67)c8c(O)c(O)c(O)cc8C(=O)O[C@H]2[C@@H]9OC(=O)c%10cc(O)c(O)c(O)c%10c%11c(O)c(O)c(O)cc%11C(=O)O[C@@H]19 LMIBIMUSUFYFJN-RSVYENFWSA-N 0.000 description 1
- ZRKSVMFLACVUIU-UHFFFAOYSA-N punicalagin isomer Natural products OC1=C(O)C(=C2C3=4)OC(=O)C=4C4=C(O)C(O)=C3OC(=O)C2=C1C1=C(O)C(O)=C(O)C=C1C(=O)OC1C2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(O)OC1COC(=O)C1=CC4=C(O)C(O)=C1O ZRKSVMFLACVUIU-UHFFFAOYSA-N 0.000 description 1
- SSIRGMIVWUBXFB-UHFFFAOYSA-N punicalin Natural products OC1OC2COC(=O)c3cc(O)c(O)c(O)c3c4c(O)c(O)c5OC(=O)c6c(c(O)c(O)c7OC(=O)c4c5c67)c8cc(C(=O)OC2C(O)C1O)c(O)c(O)c8O SSIRGMIVWUBXFB-UHFFFAOYSA-N 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention, belonging to the field of food material processing, especially referring to a preparing technology of pomegranate enzyme, wherein the preparing technology comprises the steps of: 1, cleaning, airing or drying fresh pomegranate, smashing pomegranate to pomegranate pulp; 2, placing pomegranate pulp layer in fermentation container, releasing oligomerization isomaltose on the upper layer of the pomegranate pulp, overlapping pomegranate pulp layer and isomaltose hypgather for multiple layers, and releasing beneficial bacterium on the upper part of the first layer of pomegranate pulp; 3, conducting first fermentation; 4, observing the state of first fermentation; 5, after first fermentation, filtering fermentation mixture to collect filter liquor which is pomegranate fermented liquid; 6, conducting second fermentation. The preparing technology solves the problem of loss of nutrient of pomegranate fruit, further to utilize fermentation technology make human body absorb and utilize nutrient of pomegranate more directly and comprehensively. The pomegranate enzyme is convenient to eat and has the function of health care and enhancement of human body immunity.
Description
Technical field
The invention belongs to food and drink manufacture field, more particularly, to a kind of preparation technology of Punica granatum L. ferment.
Background technology
Punica granatum L. is the fruit of Punicaceae plant Punica granatum L., fruit grain sweet and sour taste succulence, is of high nutritive value, rich in abundant fruit
Saccharide, high quality protein, easily absorption fat etc., can supplement body energy and heat, but not increase body burden.Contain in fruit
Vitamin c and b vitamin, the mineral such as organic acid, saccharide, protein, fat and calcium, phosphorus, potassium, can supplement human body and be lacked
The trace element losing and nutritional labeling.Also it is rich in abundant various acids, have health care work(to human body including organic acid, Folic Acid etc.
Effect.After Punica granatum L. maturation, whole body is all available, and peel can be used as medicine, and edible fruit is used or pressure juice, has very Gao Ying to the healthy of human body
Support and be worth.Contain the composition such as malic acid, tannin, alkaloid in its peel, show according to relevant experiment, Pericarpium Granati has obvious suppression
Bacterium and convergence function, can make intestinal mucosa restrain, so that the secretions of intestinal mucosa is reduced, so diarrhoea, dysentery etc. can effectively be treated
Dysentery bacterium, escherichia coli are had good inhibiting effect by disease.In addition, the alkaline matter containing in the peel of Punica granatum L., there is anthelmintic
Effect.Several amino acids and trace element that Sucus Granati contains, contribute to digestion, anti-gastric-ulcer, vessel softening, blood fat reducing and blood
Sugar, reduces the several functions such as cholesterol, can prevention and treatment of coronary heart disease, hypertension, can reach stomach invigorating refresh oneself, appetite strengthening, life lengthening
The effect of.
Although Punica granatum L. is nutritious, edibility is high, its fresh fruit cannot be stored for a long time, and its edible season is limited
System, therefore, the beverage being processed into Punica granatum L. class can greatly prolong the storage period of food.At present, existing Punica granatum L. class beverage exists
All using extraction concentration technique during making, this processing method easily makes the nutrient loss in Punica granatum L., thus reducing health care effect
Really, therefore, it is necessary to work out a kind of processing method of new pomegranate drink.
Content of the invention
The present invention be directed to above-mentioned technical problem, there is provided a kind of preparation technology of Punica granatum L. ferment, using present method solves
The problem of nutrient loss in Punica granatum L..
The technical solution adopted in the present invention is:
A kind of preparation technology of Punica granatum L. ferment is it is characterised in that comprise the steps:
(1) when Punica granatum L. is ripe, the fresh Punica granatum L. picking is dried after being cleaned with pure water or air-dries, with disintegrating machine by stone
Pomegranate gross weight band Semen Granati smashes formation Punica granatum L. pulp together；
(2) put Punica granatum L. pulp in round, the height of putting of Punica granatum L. pulp is 15-20 centimetre, in ground floor stone
Pomegranate pulp top sprinkles the probioticss carrying out anaerobic fermentation, then in the oligomeric Isomalt of dispenser Punica granatum L. pulp weight 15-25%
Sugar, the surface that oligomeric isomaltose is covered in Punica granatum L. pulp does not allow Punica granatum L. pulp expose, and repeats to put Punica granatum L. according to container height
Pulp layer in Punica granatum L. pulp layer surface dispenser oligomeric isomaltose layer, the Punica granatum L. pulp oligomeric isomaltose of top covers
Punica granatum L. pulp is not allowed to expose；
(3) first fermentation: closing round, carry out anaerobic fermentation, avoid during fermentation putting and be exposed to the sun in direct sunlight, keep away
Light；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, timely locate
Reason harmful bacteria, first fermentation must accomplish anaerobic fermentation, anaerobic fermentation 450-550 days at 15-35 DEG C, and pol rests in 22-
28%, ph value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is filtered, collect filtrate and be Punica granatum L. fermentation liquid；
(6) ferment in second time: add oligomeric isomaltose, Punica granatum L. fermentation liquid, oligomeric isomaltose in Punica granatum L. fermentation liquid
Proportioning is added according to personal like, adds after probioticss stir, after re-closed fermentation 25-35 days at 15-35 DEG C.
In described step (1), the disintegrating machine slipped through the net from 1 centimetre of size.
In described step (2), it is Punica granatum L. pulp weight in the more excellent consumption of the oligomeric isomaltose of Punica granatum L. pulp upper strata dispenser
The 20% of amount.
Round in described step (2) is traditional fermentation vat, the plastics fermenter of food stage, glass
Round, 304 food-grade stainless steel rounds or wooden barrel.
Probioticss in described step (2) include lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, its addition
For oligomeric isomaltose in round and Punica granatum L. pulp gross weight 1 ‰.
Oligomeric isomaltose in described step (2) is oligomeric isomaltose 50 type powdered sugar.
In described step (4), the more excellent total duration of fermentation is 500 days.
In described step (5), using the food stage drainage screen of 120 mesh density, filter twice.
In described step (6), the oligomeric isomaltose of selection is oligomeric different 50 type liquid maltose, Punica granatum L. fermentation liquid, low
Than for 4:6～8:2, probioticss include lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse to the more excellent weight of IMO
Bacterium, the addition of probioticss is 1 ‰ of oligomeric isomaltose and Punica granatum L. fermentation liquid gross weight in round.
In described step (6), fermentation more excellent when a length of 30 days.
The invention has the benefit that
1st, the preparation technology in the present invention solves the losing issue of pomegranate fruit nutrition, thus allowing people using fermentation technique
Body more directly, more fully absorbs and make use of the nutrition of Punica granatum L., instant, has reached health care simultaneously and has strengthened human immunity
Effect of power；
2nd, the fermenation raw liquid of final gained does not need to add any preservative, drinks more healthy, in bottle and lid
The situation of complete sterilizing can directly fill listing, canned product can preserve in -20 DEG C of environment arriving 38 DEG C of room temperature, especially with
Temperature below 10 DEG C preserves and is preferred；
3rd, in manufacturing process, using low temperature fermentation at 15-35 DEG C, it is to avoid hot fermentation, avoid nutrient further
Matter is destroyed during the fermentation；
4th, the Punica granatum L. ferment that the present invention must be taken using advanced microbial fermentation technology, Punica granatum L. ferment contain several amino acids and
Trace element, has aid digestion, anti-gastric-ulcer, vessel softening, blood fat reducing and blood glucose, reduces the several functions such as cholesterol, can prevent
Coronary heart disease cardiopathia, hypertension, can reach stomach invigorating refresh oneself, appetite strengthening, life prolonging the effect of, to insobriety person, relieve the effect of alcohol and have
Dysentery bacterium, escherichia coli are had good inhibiting effect by special effect.
Specific embodiment
First, component brief introduction in this preparation technology:
1st, Punica granatum L.
Punica granatum L. is rich in peel and contains tannin (tannin) 10.4%, wax (wax) 0.8%, fatty (resin) 4.5% of tree, manna
Alcohol (d-mannitol) 1.8%, phlegmatic temperament (mucilage) 0.6%, gallic acid (galic acid) 4.0%, malic acid
(amlic acid), pectin (pectin) and calcium oxalate (calcium oxalate) 4.0%, gummy (gum) 3.2%, inulin
(inulin) 1.0%, non-crystallizable sugars 2.7%.Get from tannin: Pericarpium Granati bitter principle (granatin) a, b, Tannin in Punica granatum L
(punicalin), 2,3-o- connects two nutgall acyl Tannin in Punica granatum Ls (punicalagin).Peel also (the elaidic containing elaidic acid
Aicd), Isoquercitrin (isoquercetrin), cyanidin -3- glycoside cyanidin-3-glucoside), Centaurea cyanus
Element -3,5- glucosulfone (cyanindin-3, -5-diglucosede), stricture of vagina India element -3- glycoside of crowing
(pelargonidin-3-glucoside), crow stricture of vagina India element -3,5- diglucoside (pelargonidin-3,5-
diglucoside).Get four poly- gallic acids (tetrameric gallic acid) from the methanolic extract of peel again,
There is the activity of suppression carbonic acid dehydrogenase.In fruit contain vitamin c and b vitamin, organic acid, saccharide, protein, fat and
The mineral such as calcium, phosphorus, potassium, can supplement trace element and the nutritional labeling that human body is lacked.Also it is rich in abundant various acids,
There is health-care effect including organic acid, Folic Acid etc. to human body.Not only nutrient constituents of fruit enriches Punica granatum L., and leaf and fruit core are all
Very valuable.Punica granatum L. contains multiple nutritional components: carbohydrate containing 17%, moisture content 79%, sugared 13-17%, wherein dimension life
The content of plain c is higher 1-2 times than Fructus Mali pumilae, and fat, protein content less, fruit with product fresh based on.
2nd, oligomeric isomaltose and bacillus bifiduss
It is known that maltose is the disaccharidase that two glucose molecules are coupled together with α-Isosorbide-5-Nitrae glycosidic bond, dextrinose is then
It is the disaccharidase that two glucose molecules are coupled together with α -1,6 glycosidic bonds.Because molecular conformation is different, so, for being different from wheat
Bud sugar and referred to as dextrinose.Generally, maltose is easily fermented by yeast, and dextrinose is not fermented by yeast, Isomalt
Sugar system non-fermented oligosaccharide.Oligomeric isomaltose can be effectively promoted the growth and breeding of beneficial bacteria-bacillus bifiduss in human body,
Therefore it is also called " positive growth factor for bifidus ", referred to as " bifidus factor ".Dextrinose has many health cares, has promotion
The characteristic of the notable propagation of bacillus bifiduss.Oligomeric isomaltose by the harmonization of the stomach intestinal absorption of human body, but will not be directly entered large intestine,
Preferentially utilized by bacillus bifiduss, help its amount reproduction, be the multiplicaiton factor of bacillus bifiduss；Enteral other harmful bacteria then can not profit
With so as to suppress the growth of harmful bacteria, promoting the Tiny ecosystem in intestinal to benign cycle adjustment.
Bacillus bifiduss can maintain intestinal normal bacteria group to balance, especially old and baby.Bacillus bifiduss can suppress cause of disease
Bacterium and corrupt bacteria growing, prevent gastrointestinal disorders.They can be it is difficult to be inhaled by human consumption as the common feature of bifidus factor
Receive, also will not be utilized by most of noxious bacteria in yeast or human body, in the oral cavity because not by dental caries bacterium using and can prevent eat into
Tooth, because they by the enzyme hydrolysiss in human body alimentary canal it is impossible to be absorbed by small intestinal, therefore can not can enter large intestine after eating and big
Bacillus bifiduss in intestinal utilize, and make internal bacillus bifiduss amount reproduction, thus playing its health care, even diabetes patient's clothes
With also absorbing.
2nd, it is further described with reference to specific embodiment:
Embodiment 1
A kind of preparation technology of Punica granatum L. ferment, comprises the steps:
(1) when Punica granatum L. is ripe, the fresh Punica granatum L. picking is dried after being cleaned with pure water, is slipped through the net with 1 centimetre of size
Punica granatum L. gross weight band Semen Granati is smashed formation Punica granatum L. pulp by disintegrating machine together；
(2) select traditional fermentation vat as round, put Punica granatum L. pulp, every layer of Punica granatum L. in round
The height of putting of slurry is 18 centimetres, sprinkles, on ground floor Punica granatum L. pulp top, the probioticss carrying out anaerobic fermentation, then in dispenser
The oligomeric isomaltose of Punica granatum L. pulp weight 15%, probioticss plan container fermentation total amount disposably adds, and probioticss are lactic acid
Bacterium, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, probioticss addition is oligomeric isomaltose and Punica granatum L. in round
The 1 ‰ of slurry gross weight, oligomeric isomaltose selects oligomeric isomaltose 50 type powdered sugar, and oligomeric isomaltose is covered in Punica granatum L.
The surface of slurry does not allow Punica granatum L. pulp expose, and repeats to put Punica granatum L. pulp layer according to container height and spreads on every layer of Punica granatum L. pulp surface
Lower IMO layer, the Punica granatum L. pulp of top is covered with oligomeric isomaltose, in order to not allow Punica granatum L. pulp expose, pushes up most
The oligomeric isomaltose 50 type powdered sugar of layer can be added a bit；
(3) first fermentation: closing round, fermentation vat can use plastics membrane closure, carry out anaerobic fermentation, keep away during fermentation
Exempt to put and be exposed to the sun in direct sunlight, lucifuge；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, if any yellow bent
The appearance of the harmful bacterias such as mould, staphylococcus aureuses, Salmonella will timely be processed, and first fermentation must accomplish anaerobic fermentation,
Anaerobic fermentation 450 days at 35 DEG C, pol rests in 22-28%, and ph value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Punica granatum L. fermentation liquid；
(6) ferment in second time: add oligomeric isomaltose, Punica granatum L. fermentation liquid, oligomeric isomaltose in Punica granatum L. fermentation liquid
Proportioning is added according to personal like, adds after probioticss stir, and re-closed fermentation at 35 DEG C just can be direct after 25 days
Drink or fill listing；Punica granatum L. fermentation liquid, the proportioning of oligomeric different 50 type liquid maltose are added according to personal like, the present embodiment
For 4:6, probioticss are lactic acid bacteria, bacillus acidophilus, long double for middle Punica granatum L. fermentation liquid, the weight ratio of oligomeric different 50 type liquid maltose
Discrimination bacillus, wet nurse bacterium, the addition of probioticss is oligomeric different 50 type liquid maltose and Punica granatum L. fermentation liquid gross weight in round
The 1 ‰ of amount.
After re-closed fermentation 25 days at 35 DEG C, the fermenation raw liquid of gained does not need to add any preservative, in bottle and
In the case of lid complete sterilizing, with can directly fill list after the filter screen filtration of 180 mesh, product can be at -20 DEG C for fermenation raw liquid
～38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% after directly drinking
The diseases caused by retention of fluid of water or dilution 500% is used.
Embodiment 2
A kind of preparation technology of Punica granatum L. ferment, comprises the steps:
(1) when Punica granatum L. is ripe, the fresh Punica granatum L. picking air-dries after being cleaned with pure water, is slipped through the net with 1 centimetre of size
Punica granatum L. gross weight band Semen Granati is smashed formation Punica granatum L. pulp by disintegrating machine together；
(2) select the round of glass as round, put Punica granatum L. pulp, every layer of stone in round
The height of putting of pomegranate pulp is 17 centimetres, sprinkles the probioticss carrying out anaerobic fermentation, Ran Hou on ground floor Punica granatum L. pulp top
The oligomeric isomaltose of dispenser Punica granatum L. pulp weight 20%, probioticss plan container fermentation total amount disposably adds, and probioticss are
Lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, probioticss addition is oligomeric isomaltose and stone in round
The 1 ‰ of pomegranate pulp gross weight, oligomeric isomaltose selects oligomeric isomaltose 50 type powdered sugar, and oligomeric isomaltose is covered in stone
The surface of pomegranate pulp does not allow Punica granatum L. pulp expose, and repeats to put Punica granatum L. pulp layer and in every layer of Punica granatum L. pulp table according to container height
Face dispenser oligomeric isomaltose layer, the Punica granatum L. pulp of top is covered with oligomeric isomaltose, in order to not allow Punica granatum L. pulp expose,
The oligomeric isomaltose 50 type powdered sugar of top can be added a bit；
(3) first fermentation: closing round, carry out anaerobic fermentation, avoid during fermentation putting and be exposed to the sun in direct sunlight, keep away
Light；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, if any yellow bent
The appearance of the harmful bacterias such as mould, staphylococcus aureuses, Salmonella will timely be processed, and first fermentation must accomplish anaerobic fermentation,
Anaerobic fermentation 500 days at 25 DEG C, pol rests in 22-28%, and ph value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Punica granatum L. fermentation liquid；
(6) ferment in second time: add oligomeric isomaltose, Punica granatum L. fermentation liquid, oligomeric isomaltose in Punica granatum L. fermentation liquid
Proportioning is added according to personal like, adds after probioticss stir, and re-closed fermentation at 25 DEG C just can be direct after 30 days
Drink or fill listing；Punica granatum L. fermentation liquid, the proportioning of oligomeric different 50 type liquid maltose are added according to personal like, the present embodiment
For 5:5, probioticss are lactic acid bacteria, bacillus acidophilus, long double for middle Punica granatum L. fermentation liquid, the weight ratio of oligomeric different 50 type liquid maltose
Discrimination bacillus, wet nurse bacterium, the addition of probioticss is oligomeric different 50 type liquid maltose and Punica granatum L. fermentation liquid gross weight in round
The 1 ‰ of amount.
After re-closed fermentation 30 days at 25 DEG C, the fermenation raw liquid of gained does not need to add any preservative, in bottle and
In the case of lid complete sterilizing, with can directly fill list after the filter screen filtration of 180 mesh, product can be at -20 DEG C for fermenation raw liquid
～38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% after directly drinking
The diseases caused by retention of fluid of water or dilution 500% is used.
Embodiment 3
A kind of preparation technology of Punica granatum L. ferment, comprises the steps:
(1) when Punica granatum L. is ripe, the fresh Punica granatum L. picking is dried after being cleaned with pure water, is slipped through the net with 1 centimetre of size
Punica granatum L. gross weight band Semen Granati is smashed formation Punica granatum L. pulp by disintegrating machine together；
(2) select wooden barrel as round, put Punica granatum L. pulp in round, every layer of Punica granatum L. pulp put height
Spend for 15 centimetres, sprinkle, on ground floor Punica granatum L. pulp top, the probioticss carrying out anaerobic fermentation, then in dispenser Punica granatum L. pulp weight
The oligomeric isomaltose of amount 20%, probioticss plan container fermentation total amount disposably adds, and probioticss are lactic acid bacteria, acidophilus breast bar
Bacterium, bifidobacterium longum, wet nurse bacterium, probioticss addition is oligomeric isomaltose and Punica granatum L. pulp gross weight in round
1 ‰, oligomeric isomaltose selects oligomeric isomaltose 50 type powdered sugar, and oligomeric isomaltose is covered in the surface of Punica granatum L. pulp not
Allow Punica granatum L. pulp to expose, repeat to put Punica granatum L. pulp layer and in the oligomeric different wheat of every layer of Punica granatum L. pulp surface dispenser according to container height
Bud sugar layer, the Punica granatum L. pulp of top is covered with oligomeric isomaltose, in order to not allow Punica granatum L. pulp expose, top oligomeric different
Maltose 50 type powdered sugar can be added a bit；
(3) first fermentation: closing round, carry out anaerobic fermentation, avoid during fermentation putting and be exposed to the sun in direct sunlight, keep away
Light；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, if any yellow bent
The appearance of the harmful bacterias such as mould, staphylococcus aureuses, Salmonella will timely be processed, and first fermentation must accomplish anaerobic fermentation,
Anaerobic fermentation 500 days at 25 DEG C, pol rests in 22-28%, and ph value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Punica granatum L. fermentation liquid；
(6) ferment in second time: add oligomeric isomaltose, Punica granatum L. fermentation liquid, oligomeric isomaltose in Punica granatum L. fermentation liquid
Proportioning is added according to personal like, adds after probioticss stir, and re-closed fermentation at 25 DEG C just can be direct after 30 days
Drink or fill listing；Punica granatum L. fermentation liquid, the proportioning of oligomeric different 50 type liquid maltose are added according to personal like, the present embodiment
For 6:4, probioticss are lactic acid bacteria, bacillus acidophilus, long double for middle Punica granatum L. fermentation liquid, the weight ratio of oligomeric different 50 type liquid maltose
Discrimination bacillus, wet nurse bacterium, the addition of probioticss is oligomeric different 50 type liquid maltose and Punica granatum L. fermentation liquid gross weight in round
The 1 ‰ of amount.
After re-closed fermentation 30 days at 25 DEG C, the fermenation raw liquid of gained does not need to add any preservative, in bottle and
In the case of lid complete sterilizing, with can directly fill list after the filter screen filtration of 180 mesh, product can be at -20 DEG C for fermenation raw liquid
～38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% after directly drinking
The diseases caused by retention of fluid of water or dilution 500% is used.
Embodiment 4
A kind of preparation technology of Punica granatum L. ferment, comprises the steps:
(1) when Punica granatum L. is ripe, the fresh Punica granatum L. picking air-dries after being cleaned with pure water, is slipped through the net with 1 centimetre of size
Punica granatum L. gross weight band Semen Granati is smashed formation Punica granatum L. pulp by disintegrating machine together；
(2) select 304 food-grade stainless steel rounds as round, put Punica granatum L. pulp in round,
The height of putting of every layer of Punica granatum L. pulp is 20 centimetres, sprinkles, on ground floor Punica granatum L. pulp top, the probioticss carrying out anaerobic fermentation,
Then in the oligomeric isomaltose of dispenser Punica granatum L. pulp weight 25%, probioticss plan container fermentation total amount disposably adds, and has
Beneficial bacteria is lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and probioticss addition is oligomeric Isomalt in round
Sugar and the 1 ‰ of Punica granatum L. pulp gross weight, oligomeric isomaltose selects oligomeric isomaltose 50 type powdered sugar, and oligomeric isomaltose covers
The surface being placed on Punica granatum L. pulp does not allow Punica granatum L. pulp expose, and repeats to put Punica granatum L. pulp layer and in every layer of Punica granatum L. according to container height
Pulp surface dispenser oligomeric isomaltose layer, the Punica granatum L. pulp of top is covered with oligomeric isomaltose, in order to not allow Punica granatum L.
Slurry exposes, and the oligomeric isomaltose 50 type powdered sugar of top can be added a bit；
(3) first fermentation: closing round, carry out anaerobic fermentation, avoid during fermentation putting and be exposed to the sun in direct sunlight, keep away
Light；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, if any yellow bent
The appearance of the harmful bacterias such as mould, staphylococcus aureuses, Salmonella will timely be processed, and first fermentation must accomplish anaerobic fermentation,
Anaerobic fermentation 550 days at 15 DEG C, pol rests in 22-28%, and ph value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Punica granatum L. fermentation liquid；
(6) ferment in second time: add oligomeric isomaltose, Punica granatum L. fermentation liquid, oligomeric isomaltose in Punica granatum L. fermentation liquid
Proportioning is added according to personal like, adds after probioticss stir, and re-closed fermentation at 15 DEG C just can be direct after 35 days
Drink or fill listing；Punica granatum L. fermentation liquid, the proportioning of oligomeric different 50 type liquid maltose are added according to personal like, the present embodiment
For 8:2, probioticss are lactic acid bacteria, bacillus acidophilus, long double for middle Punica granatum L. fermentation liquid, the weight ratio of oligomeric different 50 type liquid maltose
Discrimination bacillus, wet nurse bacterium, the addition of probioticss is oligomeric different 50 type liquid maltose and Punica granatum L. fermentation liquid gross weight in round
The 1 ‰ of amount.
After re-closed fermentation 35 days at 15 DEG C, the fermenation raw liquid of gained does not need to add any preservative, in bottle and
In the case of lid complete sterilizing, with can directly fill list after the filter screen filtration of 180 mesh, product can be at -20 DEG C for fermenation raw liquid
～38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% after directly drinking
The diseases caused by retention of fluid of water or dilution 500% is used.
Above 4 embodiments of the present invention are described in detail, but content has been only presently preferred embodiments of the present invention, no
The practical range for limiting the present invention can be considered.All impartial changes made according to the present patent application scope and improvement etc., all
Should still belong within the patent covering scope of the present invention.
Claims (10)
1. a kind of preparation technology of Punica granatum L. ferment is it is characterised in that comprise the steps:
(1) when Punica granatum L. is ripe, the fresh Punica granatum L. picking is dried after being cleaned with pure water or air-dries, with disintegrating machine by Punica granatum L. even
Belt Semen Granati smashes formation Punica granatum L. pulp together；
(2) put Punica granatum L. pulp in round, the height of putting of Punica granatum L. pulp is 15-20 centimetre, in ground floor Punica granatum L.
Slurry top sprinkles the probioticss carrying out anaerobic fermentation, then in the oligomeric isomaltose of dispenser Punica granatum L. pulp weight 15-25%, low
The surface that IMO is covered in Punica granatum L. pulp does not allow Punica granatum L. pulp expose, and repeats to put Punica granatum L. pulp layer according to container height
And in Punica granatum L. pulp layer surface dispenser oligomeric isomaltose layer, the Punica granatum L. pulp oligomeric isomaltose of top covers and does not allow stone
Pomegranate pulp exposes；
(3) first fermentation: closing round, carry out anaerobic fermentation, avoid during fermentation putting and be exposed to the sun in direct sunlight, lucifuge；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, timely processing has
Evil bacterium, first fermentation must accomplish anaerobic fermentation, anaerobic fermentation 450-550 days at 15-35 DEG C, and pol rests in 22-28%,
Ph value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is filtered, collect filtrate and be Punica granatum L. fermentation liquid；
(6) ferment in second time: add oligomeric isomaltose, Punica granatum L. fermentation liquid, the proportioning of oligomeric isomaltose in Punica granatum L. fermentation liquid
Added according to personal like, add after probioticss stir, after re-closed fermentation 25-35 days at 15-35 DEG C.
2. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that in described step (1), select
The disintegrating machine that 1 centimetre of size is slipped through the net.
3. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that in described step (2), in stone
The more excellent consumption of the oligomeric isomaltose of pomegranate pulp upper strata dispenser is the 20% of Punica granatum L. pulp weight.
4. a kind of Punica granatum L. ferment according to claim 1 preparation technology it is characterised in that in described step (2) send out
Ferment container is traditional fermentation vat, the plastics fermenter of food stage, the round of glass, 304 food-grade stainless steels
Round or wooden barrel.
5. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that having in described step (2)
Beneficial bacteria includes lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and its addition is oligomeric isomaltose in round
With Punica granatum L. pulp gross weight 1 ‰.
6. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that low in described step (2)
IMO is oligomeric isomaltose 50 type powdered sugar.
7. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that in described step (4), ferment
More excellent total duration be 500 days.
8. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that in described step (5), adopt
The food stage drainage screen of 120 mesh density, filters twice.
9. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that in described step (6), select
Oligomeric isomaltose be oligomeric different 50 type liquid maltose, Punica granatum L. fermentation liquid, the more excellent weight ratio of oligomeric isomaltose are for 4:6
～8:2, probioticss include lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and the addition of probioticss is round
Interior oligomeric isomaltose and the 1 ‰ of Punica granatum L. fermentation liquid gross weight.
10. a kind of preparation technology of Punica granatum L. ferment according to claim 1 is it is characterised in that in described step (6), send out
Ferment more excellent when a length of 30 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125742A (en) * | 2017-06-17 | 2017-09-05 | 宾川县绿色果品开发有限责任公司 | A kind of preparation method of compound pomegranate ferment |
| CN107440101A (en) * | 2017-08-15 | 2017-12-08 | 贵州花韵生物科技发展有限公司 | A kind of processing technology of Roselle ferment |
| CN107982070A (en) * | 2017-12-27 | 2018-05-04 | 上海晓美生物科技有限公司 | A kind of whitening moisturizing face masque of elite containing pomegranate and preparation method thereof |
| CN110089726A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of pomegranate comprehensive enzyme and preparation method thereof |
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| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
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| CN104207293A (en) * | 2014-08-08 | 2014-12-17 | 宋如珍 | Processing method of Noni enzyme |
| CN104431859A (en) * | 2014-12-30 | 2015-03-25 | 北海万物盛生物技术开发有限公司 | Preparation method for carambola enzyme |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107440101A (en) * | 2017-08-15 | 2017-12-08 | 贵州花韵生物科技发展有限公司 | A kind of processing technology of Roselle ferment |
| CN107982070A (en) * | 2017-12-27 | 2018-05-04 | 上海晓美生物科技有限公司 | A kind of whitening moisturizing face masque of elite containing pomegranate and preparation method thereof |
| CN107982070B (en) * | 2017-12-27 | 2020-12-29 | 上海晓美生物科技有限公司 | Whitening and moisturizing facial mask containing pomegranate essence and preparation method thereof |
| CN110089726A (en) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | A kind of pomegranate comprehensive enzyme and preparation method thereof |
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