CN107668685A - A kind of production technology of ginger ferment - Google Patents
A kind of production technology of ginger ferment Download PDFInfo
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- CN107668685A CN107668685A CN201610624560.3A CN201610624560A CN107668685A CN 107668685 A CN107668685 A CN 107668685A CN 201610624560 A CN201610624560 A CN 201610624560A CN 107668685 A CN107668685 A CN 107668685A
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- 235000008397 ginger Nutrition 0.000 title claims abstract description 49
- 241000234314 Zingiber Species 0.000 title claims abstract description 48
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 13
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- 239000006041 probiotic Substances 0.000 claims abstract description 9
- 235000018291 probiotics Nutrition 0.000 claims abstract description 9
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- 108091005804 Peptidases Proteins 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 210000002615 epidermis Anatomy 0.000 description 1
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- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
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- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 210000002429 large intestine Anatomy 0.000 description 1
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- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 239000000341 volatile oil Substances 0.000 description 1
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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 Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production technology of ginger ferment, belong to the preparing technical field of ferment.The ginger ferment of the present invention is used as raw material using the rotten ginger of fresh, nothing, fermented with lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, saccharomycete etc. for ferment, add a certain amount of oligoisomaltose, probiotics, probiotics is using oligoisomaltose as nutrition, rapid fermentation forms ferment, when ferment reaches finite concentration, you can obtain the stoste rich in ferment.
Description
Technical field
The present invention relates to a kind of ferment preparing technical field, especially a kind of ginger ferment production technology.
Background technology
Ferment is fashionable in countries and regions such as American-European countries, Japan, Southeast Asia, TaiWan, Chinas during the last ten years, deeply by people
The microbial fermentation product with preferable health-care effect pursued.Enzyme microb with one or more fresh vegetables, fruit,
Mushroom, Chinese herbal medicine etc. are raw material, caused through the fermentation of multiple beneficial bacterium, contain abundant vitamin, enzyme, mineral matter and secondary
The functional microbial fermented product of the nutritional ingredients such as metabolite.Microorganism makes proferment by the metabolism of its own
Material, which decomposes, to be produced many complicated mesostates or intersects metabolite, is realized the metabolic conversion between metabolite, is produced
The raw new material and over one hundred kind of new biology enzyme with physiologically active.Fermentation raw material Central Plains is not only saved in enzyme microb
Some nutriments, and fermentating metabolism process also creates some new bioactive ingredients.Research finds, enzyme microb
In contain a variety of nutritive and health protection components beneficial to human body, including Polyphenols (flavonols, flavonoids, anthocyanidin, catechin,
Phenolic acid, styrene, cumarin, lignin, tannic acid, tannin etc.), organic acid (gallic acid, butanedioic acid, pyruvic acid, malic acid
Deng), various saccharides and multiple biological activities composition etc., its main bioactivity show anti-aging, the prevention and treatment heart
Cranial vascular disease；Significant bacterial growth inhibitory activity；Antioxidation activity and immunoregulation effect etc..
Contain a large amount of having with flavor substance and health-care effect in ginger (Zingiber officinale Roscoe)
Imitate composition, such as gingerol, zingerone, salad oil, zingiberol, multivitamin, protease, cellulose.Therefore, often feeding ginger
With food calling, toxin expelling, promote alimentary canal and enzyme system development, anti-oxidant, the anti-ageing effect of waiting for a long time.Due to ginger have it is edible with it is medicinal
Value, have a wide range of application, to the demand of ginger also in the trend increased year by year.Ginger can be divided into new ginger and old ginger, tender
Ginger refers generally to the fresh ginger with tender shoots, and its ginger block is tender, washiness, fiber are few, color and luster is partially white, pungent is light, and mouthfeel is crisp
It is tender, it is directly available cooking or to pickle into sugared ginger product etc..Old ginger appearance is in khaki, and epidermis is more coarse than new ginger, and has lines,
Spicy, be not suitable for eating use raw, be typically used as flavouring, such as stew soup, fricassee.
The content of the invention
The purpose of the embodiment of the present invention is to provide a kind of preparation method of ginger enzyme liquid, it is intended to solves existing ginger production
Product form is dull, the problem of lacking ginger ferment preparation method.
The technical solution adopted by the present invention is：
The production technology and flow of the ginger ferment comprise the following steps：
(1) it is full to choose head, without rotten, ripe fresh ginger, removes and rots, the ginger to go mouldy；
(2) ginger is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 points
Clock；
(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, is crushed to
Pulpous state；
(4) it is completely broken to put it into food-grade PE buckets afterwards, add 100 kilograms of oligoisomaltoses by one ton of ginger and enter
Row mixing, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stand 20 days, are sufficiently mixed it；
(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly
Lactic acid bacteria, lactobacillus acidophilus, saccharomycete etc.；
(6) after fermenting 550 days for the first time, filtered with 120 mesh food-grade stainless steel gauzes after taking liquid, obtained after slagging-off
Ginger ferment；
(7) start second after the completion of above step to ferment, take ginger ferment liquid with stainless steel agitator tank, add oligomeric
Isomaltose (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add again micro a variety of prebiotic
Bacterium, such as lactic acid bacteria, bifidobacterium longum, saccharomycete, second of anaerobic fermentation after sealing, cycle are 45 days.
Compared with prior art, its advantage is the present invention：
Ginger in raw material of the present invention is rich in carbohydrate, crude fibre, vitamin C, magnesium, ethereal oil, potassium, calcium, phosphorus
Deng.The ginger ferment obtained using advanced microbial fermentation has inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, solving toxin of fish and crab, antidote
Poison and other effects.Suitable for catching cold, having a headache, phlegm and retained fluid, cough, gastrofrigid vomiting, by ice and snow, water is wet, after cold invasion and attack, anxious
It is drunk with ginger decoction, blood can be promoted, disperse cold-evil.
Oligoisomaltose (powder class, liquid type) used, which can have, promotes the significantly value-added characteristic of Bifidobacterium, oligomeric
Isomaltose will not be by the stomach and intestinal absorption of human body, but is directly entered large intestine, is preferentially utilized by Bifidobacterium, helps its a large amount of
Breeding, be Bifidobacterium the increment factor, other harmful bacterias of enteral can not then utilize, so as to suppress the growth of harmful bacteria,
Promote the Tiny ecosystem in enteron aisle to be adjusted to benign cycle, even diabetes patient takes, will not also absorb sugared part.
Embodiment
With reference to embodiment, the present invention is further described：
Embodiment 1
(1) it is full that 100 tons of heads are chosen, without rotten, ripe fresh ginger, removes and rots, the ginger to go mouldy；
(2) ginger is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 points
Clock；
(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, is crushed to
Pulpous state；
(4) it is completely broken to put it into food-grade PE buckets afterwards, add 10000 kilograms of oligomeric different malt by one ton of ginger
Sugar is mixed, and the normal temperature for being mixed thing at 15 DEG C~35 DEG C stands 20 days, is sufficiently mixed it；
(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly
Lactic acid bacteria, lactobacillus acidophilus, saccharomycete etc.；
(6) after fermenting 550 days for the first time, filtered with 120 mesh food-grade stainless steel gauzes after taking liquid, obtained after slagging-off
Ginger ferment；
(7) start second after the completion of above step to ferment, take ginger ferment liquid with stainless steel agitator tank, add oligomeric
Isomaltose (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add again micro a variety of prebiotic
Bacterium, such as lactic acid bacteria, bifidobacterium longum, saccharomycete, second of anaerobic fermentation after sealing, cycle are 45 days.
Claims (3)
- A kind of 1. production technology of ginger ferment, it is characterised in that：The production technology of the ginger ferment comprises the following steps：(1) it is full to choose head, without rotten, ripe fresh ginger, removes and rots, the ginger to go mouldy；(2) ginger is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 minutes；(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, be crushed to slurry Shape；(4) it is completely broken to put it into food-grade PE buckets afterwards, add 100 kilograms of oligoisomaltoses by one ton of ginger and mixed Close, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stands 20 days, is sufficiently mixed it；(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly lactic acid Bacterium, lactobacillus acidophilus, saccharomycete etc.；(6) after fermenting 550 days for the first time, filtered after taking liquid with 120 mesh food-grade stainless steel gauzes, ginger is obtained after slagging-off Ferment；(7) start second after the completion of above step to ferment, take ginger ferment liquid with stainless steel agitator tank, add oligomeric different wheat Bud sugar (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add micro a variety of probiotics again, such as Lactic acid bacteria, bifidobacterium longum, saccharomycete etc., second of anaerobic fermentation after sealing, cycle are 45 days.
- A kind of 2. production technology of ginger ferment according to claim 1, it is characterised in that：Step (6) described ferment Liquid point is once taken to need in two steps：(1) with helicoidal pump liquid be extracted into another PE bucket sealing place 12 hours allow slag and Liquid is precipitated, and scum juice separation, (2) carry out coarse filtration with centrifugal pump and are placed on another PE bucket.
- A kind of 3. production technology of ginger ferment according to claim 1, it is characterised in that：Step (6) the anaerobic fermentation phase Between material in the food-grade PE buckets that use must accomplish anaerobic fermentation, it is 18% to make pol, pH value 3.6.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089746A (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 ginger comprehensive enzyme |
| CN110800964A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Portable instant enzyme fish soup and preparation method thereof |
| CN112273646A (en) * | 2020-09-27 | 2021-01-29 | 福建好日子食品有限公司 | Method for preparing ginger enzyme by fermenting ginger slices |
| CN112841624A (en) * | 2021-01-14 | 2021-05-28 | 陕西秦巴神仙叶食品有限公司 | Preparation method of Helichrysum italicum ferment fermentation broth product |
| CN119391511A (en) * | 2024-12-31 | 2025-02-07 | 优牌生物医药科技(上海)有限公司 | Preparation equipment and method of cold-dispelling and antipyretic enzymes based on ginger and prebiotics |
-
2016
- 2016-08-02 CN CN201610624560.3A patent/CN107668685A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089746A (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 ginger comprehensive enzyme |
| CN110800964A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Portable instant enzyme fish soup and preparation method thereof |
| CN112273646A (en) * | 2020-09-27 | 2021-01-29 | 福建好日子食品有限公司 | Method for preparing ginger enzyme by fermenting ginger slices |
| CN112841624A (en) * | 2021-01-14 | 2021-05-28 | 陕西秦巴神仙叶食品有限公司 | Preparation method of Helichrysum italicum ferment fermentation broth product |
| CN119391511A (en) * | 2024-12-31 | 2025-02-07 | 优牌生物医药科技(上海)有限公司 | Preparation equipment and method of cold-dispelling and antipyretic enzymes based on ginger and prebiotics |
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Application publication date: 20180209 |