CN109700007A - A kind of Organic Lemon ferment and its preparation process - Google Patents
A kind of Organic Lemon ferment and its preparation process Download PDFInfo
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of Organic Lemon ferment and its preparation process.After Limon pulp and pericarp are carried out cold sterilization, different floras is respectively adopted and different zymotechniques ferments, the head product after then filtering is fermented respectively continues to ferment, obtains Organic Lemon ferment after merging filtrate.Organic Lemon ferment natural green of the present invention is pollution-free, is repeatedly fermented using different zymotechniques to Limon pulp and pericarp, in conjunction with beneficial bacterium symbiosis advantage, reduces miscellaneous bacteria and breeds, keep fermentation more abundant, improve enzyme activity.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Organic Lemon ferment and its preparation process.
Background technique
Ferment is a kind of required substance that the activity of sustaining life is normally carried out, and is referred to as " substance to live ", " grasps
The substance of all vital movements ", but with the increase at age, the accelerating rhythm of life, the intracorporal ferment content of biology and work
Property gradually decreases, and causes the aging of human body to accelerate, increases the risk of human body, therefore, supplement ferment appropriate can be human body
It keeps or restores good state increasing a guarantee.
Enzyme food belongs to a kind of good fermentation based article and is able to suppress after beneficial bacterium contained therein enters enteron aisle
The growth of pernicious bacteria facilitates the balance of intestinal flora, moreover it is possible to assist synthesis vitamin, folic acid, pantothenic acid etc., while these bacterium
Body ingredient can also promote the activity of lymphocyte, promote the generation of interferon, activation and promote function of immune system.With body
The sub-health population of the symptoms such as matter weakness, poor, prematurely senile, the easy to catch cold, neurasthenia of digestion power, it is edible corresponding
Enzyme food.
Studies have shown that facilitation of the ferment based food to health, is not the catabolism that simple enzyme is played
Effect, but a kind of comprehensively regulating acts on.The raw material type multiplicity of ferment is prepared, final tunning is also mixture, mouth
After clothes enter human body, contained by vitamin, enzyme, organic acid, probiotics and a variety of small-molecule active substances etc., send out
The effect of waving, so that body be promoted to reach more preferably state.
Because its taste is extremely sour, liver void pregnant woman is most fond of lemon, therefore is known as the female fruit of benefit or beneficial mothers and sons.It is rich in lemon
Citric acid, therefore it is known as " citric acid warehouse ".Its fruit juice fleshiness is crisp, there is strong aroma.Because taste is extremely sour, therefore
It can only be used as first-class seasoning, be used to modulation beverage dish, cosmetics and drug.In addition, lemon is rich in vitamin C, it can resolving sputum
Cough-relieving, stomach invigorating of promoting the production of body fluid are used for bronchitis, and pertussis, loss of appetite, hypovitaminosis, the symptoms such as heatstroke polydipsia, it is " bad
The jinx of blood disease ".
However, existing fruit ferment there are unbalanced nutrition, fermentation not exclusively cause enzyme activity low technical problem, from
And cause the health-care effect of ferment poor, ferment cannot be fully demonstrated to the facilitation of health.Ferment during the preparation process, most holds
Easily cause the pollution of miscellaneous bacteria, especially mould contamination, some moulds, the mould including a variety of moulds, aspergillus can produce
The referred to as substance of patulin, patulin show neurotoxicity, embryotoxicity and certain carcinogenicity in animal experiments, and
And it can be inhibited to animal immune system.
Patent CN108741049A discloses a kind of lemon ferment, and the manufacture raw material of the lemon ferment includes fresh lemon
The mass fraction of lemon, white granulated sugar, brown sugar in pieces, light-coloured vinegar, mycelia and pure water, the lemon ferment manufacture raw material is Fresh Lemon
20-25 parts, 4-5 parts of white granulated sugar, 15-20 parts of brown sugar in pieces, 10-15 parts of light-coloured vinegar, 1-2 parts of mycelia, 4-6 parts of pure water.The invention is adopted
With traditional lemon ferment manufacturing method, comprising the following steps:
(1) feedstock processing: Fresh Lemon, white granulated sugar and brown sugar in pieces are cleaned, and Fresh Lemon is carried out at slice
Reason, slice thickness carry out break process between 2-4mm, by brown sugar in pieces, and brown sugar in pieces diameter control is between 6-8mm after being crushed；
(2) sterilization treatment: will sterilize inside storage can sterilization tank, and sterilization tank temperature setting is 90-95 DEG C, when sterilizing
Between be set as 10-15min；
(3) be laid with: then the Fresh Lemon after tank bottom is laid with one layer of step (1) slice is spread on the surface of Fresh Lemon
Upper suitable white granulated sugar, is then laid with step (1) broken brown sugar in pieces at the top of white granulated sugar again, then repeats the above step
Suddenly until tank body fills up, the light-coloured vinegar of a certain amount of parts by weight is then filled into tank body；
(4) it ferments: to mycelia is added in step (3), then storage being sealed, is then carried out under dark environment
It places, places environment temperature and be set as 15-20 DEG C, standing time is 20-25 days.
Traditional lemon ferment manufacturing method is easy to cause flora uncontrollable, so as to cause the pollution of miscellaneous bacteria.
Patent CN106912763A discloses a kind of production method of lemon ferment, comprising the following steps:
(1) fermentor is poured into the fresh colloid mill of Lemon fruit containing the skin grinding of mass percent 20%, it will be fermented
The dried orange peel mandarin orange fermentation mother liquor of quality percentage 70% pour into fermentor, the red sugar or white granulated sugar of mass percent 5% is added, adds
Enter the corn pulp of mass percent 2.5%, the probiotics of mass percent 2.5% is added；
(2) 2 days rear enclosed tank mouths, and kept for 35~45 DEG C of fermentation jar temperature, after successively stirring 5~7 days, measure pH
It is worth and reaches 2.6~3.5,1645.00~2155.00mg/kg of lactic acid content, 2450.0~2950.0mg/kg of citric acid content,
Terminate fermentation, be transferred in holding vessel and store 90 days, lemon enzyme stoste is made.
The preparation method fermentation process is slow, takes a long time, and influences the stability of the natural ferment in dried orange peel mandarin orange raw material.
Patent CN102907726B discloses a kind of natural lemon enzyme beverage, preparation method and the usage, this method packet
Include following steps:
Step S1: natural lemon is obtained into lemon juice magma by squeezing；
Step S2: above-mentioned lemon juice magma addition pure water is diluted, then the above-mentioned lemon juice magma toward after diluting
Middle addition pectin compound enzyme and brown sugar are stirred, and are added microorganism lactic acid bacteria, yeast flora and are uniformly mixing to obtain mixing
Liquid ferments the mixing liquid at a temperature of 10-37 DEG C, until PH terminates fermentation to 3.5-4 is reached, and carries out height
Temperature sterilizing cooling；
Step S3: standing two months for the lemon ferment liquid after fermentation, using purifying in one month after standing
It can be prepared by natural lemon enzyme beverage.
In the preparation method of the natural lemon enzyme beverage, fermentation process is single, and there is fermentation not exclusively causes ferment living
Property low technical problem to cause the health-care effect of ferment poor cannot fully demonstrate ferment to the facilitation of health.
Summary of the invention
Not exclusively lead to that enzyme activity is low, ferment holds during the preparation process to solve lemon ferment fermentation in the prior art
The technical issues of easily causing the pollution of miscellaneous bacteria, the object of the present invention is to provide a kind of Organic Lemon ferment and its preparation processes.It will
After Limon pulp and pericarp carry out cold sterilization, different floras is respectively adopted and different zymotechniques ferments, then
Head product after filtering fermentation respectively, continues to ferment, obtains Organic Lemon ferment after filtrate is merged.The organic lemon of the present invention
Lemon ferment natural green is pollution-free, is repeatedly fermented using different zymotechniques to Limon pulp and pericarp, in conjunction with beneficial
Bacterium symbiosis advantage reduces miscellaneous bacteria and breeds, keep fermentation more abundant, improves enzyme activity.
The technical solution of the present invention is as follows:
A kind of preparation process of Organic Lemon ferment, comprising the following steps:
(1) pulp and pericarp are separated after taking Fresh Lemon fruit to clean, is rinsed impregnate with NaCl solution respectively, low temperature kills
Bacterium is smashed to pieces respectively after draining, squeezes, and Limon pulp magma and lemon pericarp magma are obtained；
(2) above-mentioned 60~75 parts by weight of Limon pulp magma are taken, 15~25 parts by weight pure water are added and are diluted, then is past
0.2~0.6 parts by weight pectin compound enzyme is added in Limon pulp magma after dilution and 6~12 parts by weight green molasses are stirred,
It adds 0.8~1.5 parts by weight lactic acid bacteria, 0.3~0.8 parts by weight saccharomycete and 0.2~0.5 parts by weight streptococcus thermophilus and stirs
Mix and uniformly obtain mixing liquid, the mixing liquid is fermented at a temperature of 15~35 DEG C, until pH value reach 3.1~
3.8, fermentation is terminated, filtrate one and filter residue one is obtained by filtration in the head product after fermentation；
(3) above-mentioned 80~88 parts by weight of lemon pericarp magma are taken, 1.6~2.5 parts by weight S. cervisiaes are added and carry out just
Fermentation controls 15~25 DEG C of fermentation temperature, fermentation time 5~8 days, obtains just fermentation liquid；Into first fermentation liquid be added 0.8~
1.5 parts by weight Bifidobacteriums carry out secondary fermentation, and control fermentation temperature is 28~35 DEG C, and fermentation time is 10~15 days, will send out
Filtrate two and filter residue two is obtained by filtration in head product after ferment；
(4) it takes above-mentioned one 60~80 parts by weight of filtrate and 2 55~68 parts by weight of filtrate to mix to be placed in fermentor, add
Enter 8~12 parts by weight white granulated sugars or brown sugar in pieces, adds 15~18 parts by weight lactic acid bacterias, ferment after sealing, control temperature
Degree is 30~40 DEG C, and is constantly stirred, and measurement pH value reaches 2.5~3.5, terminates fermentation, is then transferred in holding vessel
Storage 20~30 days, obtains Organic Lemon ferment.
Preferably, Fresh Lemon fruit cleaning method in step (1) are as follows: first cleaned two to three times, reused pure with tap water
Water purification is cleaned one time.
Preferably, the mass concentration of NaCl solution is 0.5~0.8% in step (1).
Preferably, the soaking time control of NaCl solution is 3~8 minutes in step (1).
Preferably, the control of mixing time time is 5~10 minutes after pectin compound enzyme and green molasses are added in step (2).
Preferably, mixing time control is 10~16 points after addition lactic acid bacteria, saccharomycete and streptococcus thermophilus in step (2)
Clock.
Preferably, filtering refers to through 30~40 mesh net filtrations in step (2).
Preferably, filtering refers to through 15~25 mesh net filtrations in step (3).
Preferably, each component loads total capacity as the 60~80% of fermentor total capacity in step (4).
The Organic Lemon ferment that the above method is prepared.
Beneficial effects of the present invention are as follows:
1, any additive component, natural green environmental protection are not added in Organic Lemon ferment preparation process of the present invention.
2, Limon pulp and pericarp are selected into different zymotechniques respectively in Organic Lemon ferment preparation process of the present invention
It is repeatedly fermented, keeps its fermentation more abundant, effectively improve enzyme activity.
3, the symbiosis advantage of beneficial bacterium is combined in Organic Lemon ferment preparation process of the present invention, accelerates fermentation process, is reduced
Miscellaneous bacteria breeds, and avoids going mouldy.
4, Organic Lemon enzyme activity of the present invention is higher, can effectively facilitate metabolism.
Specific embodiment
With reference to embodiment, technical solution of the present invention is described in further detail, but do not constituted pair
Any restrictions of the invention.
Embodiment 1
A kind of preparation process of Organic Lemon ferment, comprising the following steps:
(1) Fresh Lemon fruit is taken, is first cleaned twice with tap water, then is cleaned one time with pure water, then by pulp and fruit
Skin separation is rinsed with the NaCl solution that mass concentration is 0.6% impregnate 6 minutes respectively, cold sterilization, smashed to pieces respectively after draining,
Squeezing, obtains Limon pulp magma and lemon pericarp magma；
(2) above-mentioned 62 parts by weight of Limon pulp magma are taken, 18 parts by weight pure water are added and are diluted, then toward after diluting
0.5 parts by weight pectin compound enzyme and 7 parts by weight green molasses are added in Limon pulp magma, then stirs 6 minutes, adds 1 weight
Part lactic acid bacteria, 0.4 parts by weight saccharomycete and 0.2 parts by weight streptococcus thermophilus, then stir 12 minutes and obtain mixing liquid, by institute
It states mixing liquid to ferment at a temperature of 20 DEG C, until pH value reaches 3.1~3.8, fermentation is terminated, by the head product after fermentation
By 30 mesh net filtrations, filtrate one and filter residue one are obtained；
(3) above-mentioned 80 parts by weight of lemon pericarp magma are taken, 1.8 parts by weight S. cervisiaes are added and carry out just fermentation, control
18 DEG C of fermentation temperature, fermentation time 6 days, obtain just fermentation liquid；1.2 parts by weight Bifidobacteriums are added into first fermentation liquid and carry out two
Secondary fermentation, control fermentation temperature are 28 DEG C, and fermentation time is 13 days, by the head product after fermentation by 20 mesh net filtrations, are obtained
To filtrate two and filter residue two；
(4) it takes above-mentioned one 66 parts by weight of filtrate and 2 55 parts by weight of filtrate to mix to be placed in fermentor, 9 parts by weight is added
White granulated sugar or brown sugar in pieces add 15 parts by weight lactic acid bacterias, and control each component useful load is the 65% of fermentor total capacity, close
It is honored as a queen and ferments, controlled at 35 DEG C, and be constantly stirred, measurement pH value reaches 2.5~3.5, terminates fermentation, then
It is transferred in holding vessel and stores 22 days, obtain Organic Lemon ferment.
Organic Lemon ferment natural green manufactured in the present embodiment environmental protection, using different zymotechniques to Limon pulp and
Pericarp is repeatedly fermented, and in conjunction with beneficial bacterium symbiosis advantage, is reduced miscellaneous bacteria and is bred, keep fermentation more abundant, improve enzyme activity,
Metabolism can be effectively facilitated.
Embodiment 2
A kind of preparation process of Organic Lemon ferment, comprising the following steps:
(1) Fresh Lemon fruit is taken, is first cleaned twice with tap water, then is cleaned one time with pure water, then by pulp and fruit
Skin separation is rinsed with the NaCl solution that mass concentration is 0.5% impregnate 4 minutes respectively, cold sterilization, smashed to pieces respectively after draining,
Squeezing, obtains Limon pulp magma and lemon pericarp magma；
(2) above-mentioned 65 parts by weight of Limon pulp magma are taken, 15 parts by weight pure water are added and are diluted, then toward after diluting
0.2 parts by weight pectin compound enzyme and 12 parts by weight green molasses are added in Limon pulp magma, then stirs 8 minutes, adds 0.8 weight
Part lactic acid bacteria, 0.5 parts by weight saccharomycete and 0.2 parts by weight streptococcus thermophilus are measured, then stirs 15 minutes and obtains mixing liquid, it will
The mixing liquid is fermented at a temperature of 25 DEG C, until pH value reaches 3.1~3.8, fermentation is terminated, by the primiparity after fermentation
Product obtain filtrate one and filter residue one by 35 mesh net filtrations；
(3) above-mentioned 85 parts by weight of lemon pericarp magma are taken, 1.9 parts by weight S. cervisiaes are added and carry out just fermentation, control
20 DEG C of fermentation temperature, fermentation time 5 days, obtain just fermentation liquid；It is secondary that the progress of 1 parts by weight Bifidobacterium is added into first fermentation liquid
Fermentation, control fermentation temperature are 30 DEG C, and fermentation time is 12 days, by the head product after fermentation by 15 mesh net filtrations, are obtained
Filtrate two and filter residue two；
(4) it takes above-mentioned one 75 parts by weight of filtrate and 2 62 parts by weight of filtrate to mix to be placed in fermentor, 10 weight is added
Part white granulated sugar or brown sugar in pieces add 18 parts by weight lactic acid bacterias, and control each component useful load is the 80% of fermentor total capacity,
It ferments after sealing, controlled at 30 DEG C, and is constantly stirred, measurement pH value reaches 2.5~3.5, terminates fermentation, so
After be transferred in holding vessel and store 28 days, obtain Organic Lemon ferment.
Organic Lemon ferment natural green manufactured in the present embodiment environmental protection, using different zymotechniques to Limon pulp and
Pericarp is repeatedly fermented, and in conjunction with beneficial bacterium symbiosis advantage, is reduced miscellaneous bacteria and is bred, keep fermentation more abundant, improve enzyme activity,
Metabolism can be effectively facilitated.
Embodiment 3
A kind of preparation process of Organic Lemon ferment, comprising the following steps:
(1) Fresh Lemon fruit is taken, is first cleaned three times with tap water, then is cleaned one time with pure water, then by pulp and fruit
Skin separation is rinsed with the NaCl solution that mass concentration is 0.8% impregnate 8 minutes respectively, cold sterilization, smashed to pieces respectively after draining,
Squeezing, obtains Limon pulp magma and lemon pericarp magma；
(2) above-mentioned 75 parts by weight of Limon pulp magma are taken, 25 parts by weight pure water are added and are diluted, then toward after diluting
0.2 parts by weight pectin compound enzyme and 6 parts by weight green molasses are added in Limon pulp magma, then stirs 10 minutes, adds 1.5 weights
Part lactic acid bacteria, 0.8 parts by weight saccharomycete and 0.5 parts by weight streptococcus thermophilus are measured, then stirs 10 minutes and obtains mixing liquid, it will
The mixing liquid is fermented at a temperature of 35 DEG C, until pH value reaches 3.1~3.8, fermentation is terminated, by the primiparity after fermentation
Product obtain filtrate one and filter residue one by 40 mesh net filtrations；
(3) above-mentioned 80 parts by weight of lemon pericarp magma are taken, 2.5 parts by weight S. cervisiaes are added and carry out just fermentation, control
15 DEG C of fermentation temperature, fermentation time 8 days, obtain just fermentation liquid；0.8 parts by weight Bifidobacterium is added into first fermentation liquid and carries out two
Secondary fermentation, control fermentation temperature are 35 DEG C, and fermentation time is 15 days, by the head product after fermentation by 25 mesh net filtrations, are obtained
To filtrate two and filter residue two；
(4) it takes above-mentioned one 80 parts by weight of filtrate and 2 55 parts by weight of filtrate to mix to be placed in fermentor, 8 parts by weight is added
White granulated sugar or brown sugar in pieces add 15 parts by weight lactic acid bacterias, and control each component useful load is the 60% of fermentor total capacity, close
It is honored as a queen and ferments, controlled at 40 DEG C, and be constantly stirred, measurement pH value reaches 2.5~3.5, terminates fermentation, then
It is transferred in holding vessel and stores 20 days, obtain Organic Lemon ferment.
Organic Lemon ferment natural green manufactured in the present embodiment environmental protection, using different zymotechniques to Limon pulp and
Pericarp is repeatedly fermented, and in conjunction with beneficial bacterium symbiosis advantage, is reduced miscellaneous bacteria and is bred, keep fermentation more abundant, improve enzyme activity,
Metabolism can be effectively facilitated.
Comparative example 1
According to a kind of lemon ferment disclosed in patent CN108741049A, the manufacture raw material of the lemon ferment includes fresh
The mass fraction of lemon, white granulated sugar, brown sugar in pieces, light-coloured vinegar, mycelia and pure water, the lemon ferment manufacture raw material is Fresh Lemon
20 parts, 4 parts of white granulated sugar, 15 parts of brown sugar in pieces, 10 parts of light-coloured vinegar, 1 part of mycelia, 4 parts of pure water.
A kind of manufacturing method of lemon ferment, a kind of manufacturing method of lemon ferment the following steps are included:
(1) feedstock processing: Fresh Lemon, white granulated sugar and brown sugar in pieces are cleaned, and Fresh Lemon is carried out at slice
Brown sugar in pieces is carried out break process by reason, slice thickness 2mm, and brown sugar in pieces diameter is 6mm after being crushed；
(2) sterilization treatment: will sterilize inside storage can sterilization tank, and sterilization tank temperature setting is 90 DEG C, sterilization time
It is set as 10min；
(3) be laid with: then the Fresh Lemon after tank bottom is laid with one layer of step (1) slice is spread on the surface of Fresh Lemon
Upper suitable white granulated sugar, is then laid with step (1) broken brown sugar in pieces at the top of white granulated sugar again, then repeats the above step
Suddenly until tank body fills up, the light-coloured vinegar of a certain amount of parts by weight is then filled into tank body；
(4) it ferments: to mycelia is added in step (3), then storage being sealed, is then carried out under dark environment
It places, places environment temperature and be set as 15 DEG C, standing time is 20 days.
Comparative example 2
According to a kind of production method of lemon ferment disclosed in patent CN106912763A, comprising the following steps:
(1) fermentor is poured into the fresh colloid mill of Lemon fruit containing the skin grinding of mass percent 20%, it will be fermented
The dried orange peel mandarin orange fermentation mother liquor of quality percentage 70% pour into fermentor, the red sugar or white granulated sugar of mass percent 5% is added, adds
Enter the corn pulp of mass percent 2.5%, the probiotics of mass percent 2.5% is added in the middle part of fermentor, which is
Lactic acid bacteria, saccharomycete and streptococcus thermophilus hybrid bacterial strain；
(2) 2 days rear enclosed tank mouths, and kept for 35~45 DEG C of fermentation jar temperature, after successively stirring 5~7 days, measure pH
It is worth and reaches 2.6~3.5,1645.00~2155.00mg/kg of lactic acid content, 2450.0~2950.0mg/kg of citric acid content,
Terminate fermentation, be transferred in holding vessel and store 90 days, lemon enzyme stoste is made.
Comparative example 3
According to a kind of natural lemon enzyme beverage, preparation method and the usage, the party disclosed in patent CN102907726B
Method the following steps are included:
It takes natural lemon to be cleaned, stripping and slicing, lemon juice magma is obtained by squeezing；By the weight of 70% lemon juice magma
Percentage is diluted toward the pure water that above-mentioned lemon juice magma is added 18%, then is added into the above-mentioned lemon juice magma after dilution
Enter 0.5% pectin compound enzyme and 10% brown sugar is stirred, adds 1% microorganism lactic acid bacteria, 0.5% yeast flora and stirring
Mixing liquid uniformly is obtained, the mixing liquid is fermented at a temperature of 10 DEG C, until pH to reaching 4, terminates fermentation, and
It is cooling to carry out high-temperature sterilization；Lemon ferment liquid after fermentation is stood two months, it is pure using one month after standing
Change can be prepared by natural lemon enzyme beverage.
Performance test
Lemon ferment product and distilled water that Examples 1 to 3 and comparative example 1~3 obtain are respectively used to Mouse Stomach egg
The evaluation that white enzymatic activity and gastric juice, pepsin discharge rate influence；Normal mouse is divided into 7 groups: blank control group and experiment 1,
2,3,4,5,6 groups, every group 10, wherein blank control group gives distilled water 20mL/kg through mouse mouthful stomach-filling, tests 1,2,3 group
The Organic Lemon ferment 20mL/kg in the embodiment of the present invention 1,2,3 is given respectively, and it is right that the present invention is given in 4,5,6 groups of experiment respectively
Lemon ferment product 20mL/kg in ratio 1,2,3, daily stomach-filling 1 time measure gastric juice, pepsin discharge after stomach-filling in the 7th day
Amount and pepsin activity, as a result as shown in table 1 below.
Influence of the 1 lemon ferment of table to mouse pepsin activity and gastric juice, pepsin discharge rate
Through the foregoing embodiment with the contrast test result of comparative example it is found that the Organic Lemon ferment of preparation of the embodiment of the present invention
Element is relative to the lemon ferment product in comparative example, after to normal mouse stomach-filling 7 days, the gastric juice amount of mouse, stomach egg
White activity and pepsin discharge rate obviously increase, and can increase gastric juice amount, stomach egg using Organic Lemon ferment of the invention
White enzymatic activity and pepsin discharge rate can promote to digest and assimilate.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation process of Organic Lemon ferment, comprising the following steps:
(1) pulp and pericarp are separated after taking Fresh Lemon fruit to clean, is rinsed impregnate with NaCl solution respectively, cold sterilization, drip
It smashs to pieces, squeeze respectively after dry, obtain Limon pulp magma and lemon pericarp magma；
(2) above-mentioned 60~75 parts by weight of Limon pulp magma are taken, 15~25 parts by weight pure water are added and are diluted, then past dilution
0.2~0.6 parts by weight pectin compound enzyme is added in Limon pulp magma afterwards and 6~12 parts by weight green molasses are stirred, then plus
Enter 0.8~1.5 parts by weight lactic acid bacteria, 0.3~0.8 parts by weight saccharomycete and 0.2~0.5 parts by weight streptococcus thermophilus and stirring is equal
It is even to obtain mixing liquid, the mixing liquid is fermented at a temperature of 15~35 DEG C, until pH value reaches 3.1~3.8, eventually
It only ferments, filtrate one and filter residue one is obtained by filtration in the head product after fermentation；
(3) above-mentioned 80~88 parts by weight of lemon pericarp magma are taken, 1.6~2.5 parts by weight S. cervisiaes are added and carry out just fermentation,
15~25 DEG C of fermentation temperature of control fermentation time 5~8 days, obtains just fermentation liquid；0.8~1.5 weight is added into first fermentation liquid
Part Bifidobacterium carries out secondary fermentation, and control fermentation temperature is 28~35 DEG C, and fermentation time is 10~15 days, will be first after fermentation
Filtrate two and filter residue two is obtained by filtration in product；
(4) it takes above-mentioned one 60~80 parts by weight of filtrate and 2 55~68 parts by weight of filtrate to mix to be placed in fermentor, addition 8~
12 parts by weight white granulated sugars or brown sugar in pieces add 15~18 parts by weight lactic acid bacterias, ferment after sealing, controlled at 30
~40 DEG C, and be constantly stirred, measurement pH value reaches 2.5~3.5, terminates fermentation, is then transferred in holding vessel and stores 20
~30 days, obtain Organic Lemon ferment.
2. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that fresh in step (1)
Lemon fruit cleaning method are as follows: first cleaned two to three times with tap water, reuse pure water and clean one time.
3. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that NaCl in step (1)
The mass concentration of solution is 0.5~0.8%.
4. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that NaCl in step (1)
The soaking time control of solution is 3~8 minutes.
5. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that be added in step (2)
The control of mixing time time is 5~10 minutes after pectin compound enzyme and green molasses.
6. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that be added in step (2)
Mixing time control is 10~16 minutes after lactic acid bacteria, saccharomycete and streptococcus thermophilus.
7. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that filtering in step (2)
Refer to through 30~40 mesh net filtrations.
8. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that filtering in step (3)
Refer to through 15~25 mesh net filtrations.
9. a kind of preparation process of Organic Lemon ferment according to claim 1, which is characterized in that each group in step (4)
Packing carries 60~80% that total capacity is fermentor total capacity.
10. the Organic Lemon ferment that any method described in claim 1~9 is prepared.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192648A (en) * | 2019-07-17 | 2019-09-03 | 吉首大学 | A kind of preparation method of kiwifruit peel ferment |
| CN110279113A (en) * | 2019-07-23 | 2019-09-27 | 胡江宇 | Pon orange peel slag ferment and its supersonically preparation method |
| CN113615826A (en) * | 2020-05-06 | 2021-11-09 | 健茂生物科技股份有限公司 | Making method of lime enzyme |
-
2018
- 2018-12-26 CN CN201811599309.1A patent/CN109700007A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192648A (en) * | 2019-07-17 | 2019-09-03 | 吉首大学 | A kind of preparation method of kiwifruit peel ferment |
| CN110279113A (en) * | 2019-07-23 | 2019-09-27 | 胡江宇 | Pon orange peel slag ferment and its supersonically preparation method |
| CN113615826A (en) * | 2020-05-06 | 2021-11-09 | 健茂生物科技股份有限公司 | Making method of lime enzyme |
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