CN104585825A - Chinese yam fermentation product and preparation method thereof - Google Patents
Chinese yam fermentation product and preparation method thereof Download PDFInfo
- Publication number
- CN104585825A CN104585825A CN201510025563.0A CN201510025563A CN104585825A CN 104585825 A CN104585825 A CN 104585825A CN 201510025563 A CN201510025563 A CN 201510025563A CN 104585825 A CN104585825 A CN 104585825A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- zymotic fluid
- lactobacillus
- chinese yam
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 79
- 230000004151 fermentation Effects 0.000 title claims abstract description 79
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 57
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 57
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 57
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title description 5
- 239000007788 liquid Substances 0.000 claims abstract description 66
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 65
- 239000000047 product Substances 0.000 claims abstract description 56
- 150000001875 compounds Chemical class 0.000 claims abstract description 23
- 241000186660 Lactobacillus Species 0.000 claims abstract description 22
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 22
- 239000000306 component Substances 0.000 claims abstract description 18
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims description 76
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 60
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 52
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 47
- 239000002002 slurry Substances 0.000 claims description 42
- 241000894006 Bacteria Species 0.000 claims description 20
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 19
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 235000019990 fruit wine Nutrition 0.000 claims description 13
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 11
- 239000012533 medium component Substances 0.000 claims description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 9
- 244000199866 Lactobacillus casei Species 0.000 claims description 9
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 9
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 9
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 9
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 9
- 241000186684 Lactobacillus pentosus Species 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 9
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 9
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 9
- 229940017800 lactobacillus casei Drugs 0.000 claims description 9
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 241000191998 Pediococcus acidilactici Species 0.000 claims description 7
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 7
- 239000004094 surface-active agent Substances 0.000 claims description 7
- 241000235070 Saccharomyces Species 0.000 claims description 6
- 239000005418 vegetable material Substances 0.000 claims description 6
- 244000189799 Asimina triloba Species 0.000 claims description 3
- 235000006264 Asimina triloba Nutrition 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 235000009467 Carica papaya Nutrition 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 240000006053 Garcinia mangostana Species 0.000 claims description 2
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 2
- 244000285963 Kluyveromyces fragilis Species 0.000 claims description 2
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000001963 growth medium Substances 0.000 abstract description 7
- 235000004879 dioscorea Nutrition 0.000 abstract description 3
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 20
- 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 13
- 239000008103 glucose Substances 0.000 description 13
- 239000002054 inoculum Substances 0.000 description 13
- 210000004027 cell Anatomy 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- 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 10
- 229930006000 Sucrose Natural products 0.000 description 10
- 230000036541 health Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 7
- 238000010790 dilution Methods 0.000 description 6
- 239000012895 dilution Substances 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 239000001103 potassium chloride Substances 0.000 description 4
- 235000011164 potassium chloride Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 108700031361 Brachyury Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 3
- 210000001744 T-lymphocyte Anatomy 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 3
- 240000005717 Dioscorea alata Species 0.000 description 2
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 2
- 239000012981 Hank's balanced salt solution Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 239000012980 RPMI-1640 medium Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000004113 cell culture Methods 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002519 immonomodulatory effect Effects 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 229940072033 potash Drugs 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000015320 potassium carbonate Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- VFNKZQNIXUFLBC-UHFFFAOYSA-N 2',7'-dichlorofluorescein Chemical compound O1C(=O)C2=CC=CC=C2C21C1=CC(Cl)=C(O)C=C1OC1=C2C=C(Cl)C(O)=C1 VFNKZQNIXUFLBC-UHFFFAOYSA-N 0.000 description 1
- XDFNWJDGWJVGGN-UHFFFAOYSA-N 2-(2,7-dichloro-3,6-dihydroxy-9h-xanthen-9-yl)benzoic acid Chemical compound OC(=O)C1=CC=CC=C1C1C2=CC(Cl)=C(O)C=C2OC2=CC(O)=C(Cl)C=C21 XDFNWJDGWJVGGN-UHFFFAOYSA-N 0.000 description 1
- JKMHFZQWWAIEOD-UHFFFAOYSA-N 2-[4-(2-hydroxyethyl)piperazin-1-yl]ethanesulfonic acid Chemical compound OCC[NH+]1CCN(CCS([O-])(=O)=O)CC1 JKMHFZQWWAIEOD-UHFFFAOYSA-N 0.000 description 1
- LXEKPEMOWBOYRF-QDBORUFSSA-N AAPH Chemical compound Cl.Cl.NC(=N)C(C)(C)\N=N\C(C)(C)C(N)=N LXEKPEMOWBOYRF-QDBORUFSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 244000172809 Leuconostoc cremoris Species 0.000 description 1
- 241001468194 Leuconostoc mesenteroides subsp. dextranicum Species 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108010087230 Sincalide Proteins 0.000 description 1
- GLNADSQYFUSGOU-GPTZEZBUSA-J Trypan blue Chemical compound [Na+].[Na+].[Na+].[Na+].C1=C(S([O-])(=O)=O)C=C2C=C(S([O-])(=O)=O)C(/N=N/C3=CC=C(C=C3C)C=3C=C(C(=CC=3)\N=N\C=3C(=CC4=CC(=CC(N)=C4C=3O)S([O-])(=O)=O)S([O-])(=O)=O)C)=C(O)C2=C1N GLNADSQYFUSGOU-GPTZEZBUSA-J 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000010609 cell counting kit-8 assay Methods 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003636 conditioned culture medium Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000007850 fluorescent dye Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 230000003526 lymphopoietic effect Effects 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 150000002696 manganese Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- -1 pulvis Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- IZTQOLKUZKXIRV-YRVFCXMDSA-N sincalide Chemical compound C([C@@H](C(=O)N[C@@H](CCSC)C(=O)NCC(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC=1C=CC=CC=1)C(N)=O)NC(=O)[C@@H](N)CC(O)=O)C1=CC=C(OS(O)(=O)=O)C=C1 IZTQOLKUZKXIRV-YRVFCXMDSA-N 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 210000004988 splenocyte Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a Chinese yam fermentation product and a preparation method thereof. The preparation method comprises the following steps of (1) crushing Chinese yams, and pulping to prepare crushed pulp; (2) adding a culture medium component into the crushed pulp, and then, inoculating leuconostoc mesenteroides to carry out first fermentation to obtain a first fermentation solution; (3) adding pectinase into a fruit and vegetable solution with the pH value of 4.5-6 to carry out enzymolysis treatment to obtain an enzymolysis fruit and vegetable solution; (4) adding the culture medium component into the enzymolysis fruit and vegetable solution, and then, inoculating compound lactobacillus to carry out second fermentation to obtain a second fermentation solution; (5) adding the culture medium component into the second fermentation solution, and then, inoculating compound lactobacillus to carry out third fermentation to obtain a third fermentation solution; and (6) centrifuging after uniformly mixing the first fermentation solution and the third fermentation solution, and then, homogenizing and sterilizing a centrifugal supernatant liquid to obtain the Chinese yam fermentation product. The Chinese yam fermentation product is good in taste, unique in flavor, favorable in immune adjusting and oxidation resisting functions and other functions and wide in application crowd range.
Description
Technical field
The present invention relates to a kind of fermented product, particularly relate to a kind of Chinese yam fermented product and preparation method thereof.
Background technology
Chinese yam is the dry rhizome of Dioscoreaceae plant, and all there is plantation on the many ground of China.Chinese yam has plurality of health care functions, and it can strengthen tonifying spleen nourishing the stomach, and promote the production of body fluid beneficial lung, improves immunity, promotes blood vigor etc., eating method comprise boil, stew, steamed wheaten foods etc.
At present, a small amount of relevant report Chinese yam being processed into beverage is had.Such as, notification number be CN1568830 patent discloses a kind of health drink containing Chinese yam, it adds pure water, xylitol, milk powder, sweetener, stabilizing agent, anti-browning agent, salt etc. after being cooked by Chinese yam, although the method improves the mouthfeel of Chinese yam to a certain extent, but Chinese yam effective nutritional labeling in the process of thermophilic digestion can run off, and too much containing additive types, the health for human body also constitutes a latent danger.
Publication number is the extracting method that patent discloses a kind of Chinese yam of CN101348819, protease is utilized to extract Chinese yam, centrifugal, obtain clear liquid, adjust clear liquid pH value to 7 with acid, last freeze drying obtains yam protein powder, but the method adopts chemical classes acid to regulate Chinese yam clear liquid, and can play inhibitory action to the release of the nutritional labeling of Chinese yam, this extract is used for capsule, pulvis, tablet etc. simultaneously, not only take inconvenience, and composition is single, health care is limited.
Summary of the invention
The invention provides a kind of Chinese yam fermented product and preparation method thereof, taking the technological deficiencies such as inconvenience, composition is single, palatability is poor, health care is limited for solving Chinese yam series products of the prior art.
The invention provides a kind of preparation method of Chinese yam fermented product, comprise the steps:
1) by Chinese yam crushing and beating, obtained broken slurry;
2) after adding medium component in described broken slurry, access Leuconostoc mesenteroides carries out the first fermentation, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate described first fermentation, obtained first zymotic fluid;
3) to pH value be 4.5 ~ 6 fruits and vegetables liquid in add pectase and carry out enzymolysis processing, obtained enzymolysis fruits and vegetables liquid;
4) after adding medium component in described enzymolysis fruits and vegetables liquid, access compound lactobacillus carries out the second fermentation, terminates described second fermentation, obtained second zymotic fluid when the pH value of zymotic fluid reduces by more than 0.5; Wherein, described compound lactobacillus is selected from more than four kinds in streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, lactobacillus fermenti, Lactobacillus rhamnosus, Lactobacillus pentosus, Lactobacillus helveticus, Pediococcus acidilactici, Pediococcus pentosaceus;
5), after adding medium component in described second zymotic fluid, access mulriple yeasts carries out the 3rd fermentation, when zymotic fluid total sugar content lower than 2% time terminate described 3rd fermentation, obtained 3rd zymotic fluid; Wherein, what described mulriple yeasts was selected from rice wine yeast, saccharomyces sake, brewer's yeast, yellow wine yeast and fruit wine and wine yeast is two or more
6) by centrifugal after described first zymotic fluid and described 3rd zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, obtained Chinese yam fermented product.
In the preparation process in accordance with the present invention, described Leuconostoc mesenteroides can select Leuconostoc mesenteroides dextran subspecies (L.mesenteroides subsp.dextranicum) or leuconostoc mesenteroides sub species cremoris (L.mesenteroides subsp.cremoris), and each bacterium of the present invention can adopt the mode of bacterium powder or bacterium liquid to use.When adopting bacterium powder, the viable count of described each lactic acid bacteria bacterium powder can be 10
9about CFU/g, the viable count of each saccharomycete bacterium powder can be 10
10about CFU/g.In addition, the inoculum concentration of described Leuconostoc mesenteroides (bacterium powder) can be 0.05 ~ 0.2%, such as 0.1%, the inoculum concentration of described compound lactobacillus (bacterium powder) can be 0.05 ~ 0.2%, such as 0.1%, the inoculum concentration of described mulriple yeasts (bacterium powder) can be 0.01 ~ 0.02%.When adopting bacterium liquid, the viable count and the inoculum concentration that can refer to above-mentioned bacterium powder are inoculated.Each bacterial strain conventionally can activate according to needs before use.
The present invention does not make considered critical to described Chinese yam kind, and it can be iron rod yam, water Chinese yam, Chinese yam rhizome etc. any one.In concrete scheme of the present invention, fresh Chinese yam rhizome can be adopted as raw material.Further, described Chinese yam crushing and beating to 40 ~ 80 order is controlled.The pH of the broken slurry after described Chinese yam crushing and beating is 4.5 ~ 6.
In the present invention, described medium component can comprise carbon source, nitrogenous source, inorganic salts, trace element etc., and those skilled in the art can select according to the concrete bacterial strain cultivated or compound bacteria the medium component that is suitable for.In concrete scheme of the present invention, described medium component comprise in sugar, peptide, inorganic salts and surfactant one or more, in wherein said peptide, mean molecule quantity is less than gross mass content >=80% of the component of 1000Da.
Namely, the present invention additionally provides a kind of fluid nutrient medium for Leuconostoc mesenteroides fermentation on the other hand, it comprises Chinese yam broken slurry, sugar, peptide, inorganic salts and surfactant, wherein the mass content of sugar in described broken slurry can be 5 ~ 10%, the mass content of peptide in described broken slurry can be 0.3 ~ 0.8%, the mass content of inorganic salts in described broken slurry can be 0.1 ~ 0.3%, and the mass content of surfactant in described broken slurry can be 0.01 ~ 0.1%; The broken slurry of this Chinese yam is by obtaining after Chinese yam fragmentation.
Again on the one hand, present invention also offers a kind of fluid nutrient medium fermented for compound lactobacillus and/or mulriple yeasts, it comprises enzymolysis fruits and vegetables liquid, sugar, peptide, inorganic salts and surfactant, wherein the mass content of sugar in described enzymolysis fruits and vegetables liquid can be 5 ~ 10%, the mass content of peptide in described enzymolysis fruits and vegetables liquid can be 0.3 ~ 0.8%, the mass content of inorganic salts in described enzymolysis fruits and vegetables liquid can be 0.1 ~ 0.3%, and the mass content of surfactant in described enzymolysis fruits and vegetables liquid can be 0.01 ~ 0.1%; This enzymolysis fruits and vegetables liquid by pH value be 4.5 ~ 6 fruits and vegetables liquid in add pectinase enzymatic hydrolysis obtain.
Further, described sugar can be selected from glucose, sucrose and lactose one or more, such as sucrose; Described inorganic salts can be selected from sodium salt, calcium salt, manganese salt, sylvite and magnesium salts one or more, such as potassium chloride; Described surfactant can be selected from the smooth and polysorbate of fatty glyceride, aliphatic acid sorb one or more, such as Arlacel-60 etc.Particularly, the component of peptide described in the present invention is not particularly limited, as long as wherein mean molecule quantity is less than gross mass content >=80% of the component of 1000Da, further >=90%, adopts described peptide significantly can promote the growth of Leuconostoc mesenteroides and compound lactobacillus and mulriple yeasts as nitrogenous source.
The step 2 of concrete scheme of the present invention) in, sugar, peptide and inorganic salts are added in described broken slurry, the mass content of described sugar in described broken slurry is made to be 5 ~ 10%, the mass content of described peptide in described broken slurry is 0.3 ~ 0.8%, the mass content of described inorganic salts in described broken slurry is 0.1 ~ 0.3%, and the temperature controlling described first fermentation is 22 ~ 28 DEG C, and rotating speed is 80 ~ 120r/min.Under this condition Leuconostoc mesenteroides is fermented, the mouthfeel of product can be improved and promote the performance of product health care.In addition, the pH value controlling this zymotic fluid reduces by more than 0.5 (pH value of such as zymotic fluid is 4.5 ~ 5), and the content of reducing sugar of zymotic fluid is lower than 1.5%, not only be conducive to avoiding product tart flavour overweight and affecting palatability, and low content of reducing sugar can make product have applicability more widely, particularly can drink by diabetic.
In the present invention, described fruits and vegetables liquid is the slurries, juice etc. made through fruit and/or fruits and vegetables, such as, can adopt commercial Juice etc., particularly preferably not containing the fruit and vegetable juice of the additives such as any anticorrisive agent.Further, after fruit and vegetable materials can also be chosen, be crushed to 40 ~ 80 orders, such as 60 orders, obtained described fruits and vegetables liquid; This particle size range both can improve the speed of fermentation, also helped the mouthfeel ensureing fermented product.In addition, the present invention does not do strict restriction to the kind of fruit and vegetable materials, particularly can choose locality and abound with and/or be convenient to the fruits and vegetables of processing as raw material, such as banana, mango, pawpaw, mangosteen, dragon fruit, radish, cucumber, tomato etc.; And, when choosing fruit and vegetable materials, can carry out reasonably combined for the characteristic of raw material itself (such as pH value), and make the fruits and vegetables liquid pH value made in the scope of 4.5 ~ 6, thus without the need to add other pH adjusting agent to regulate the pH value of fruits and vegetables liquid, to ensure the genuineness of product.
Pectase of the present invention can by common commercial acquisition.In described fruits and vegetables liquid, add pectase be mainly used in decompose pectin etc., thus make the nutritional labeling of fruit and vegetable materials discharge more thorough, to improve raw material availability.Further, the consumption of described pectase is every gram of fruits and vegetables liquid 2 ~ 3 unit, and the temperature controlling described enzymolysis processing is 40 ~ 50 DEG C, and the time is 2 ~ 3h.
Step 4 of the present invention) in, in described enzymolysis fruits and vegetables liquid, add sugar and peptide, make the mass content of described sugar in described enzymolysis fruits and vegetables liquid be 3 ~ 5%, the mass content of described peptide in described enzymolysis fruits and vegetables liquid is 0.3 ~ 0.8%; Described compound lactobacillus at least comprises streptococcus thermophilus and Lactobacillus delbrueckii, the weight proportion of described streptococcus thermophilus, Lactobacillus delbrueckii and all the other lactic acid bacterias is 3:2:(2 ~ 5), and the temperature controlling described second fermentation is 18 ~ 23 DEG C, and rotating speed is 80 ~ 120r/min.
Further, all the other lactic acid bacterias described can be one or more in following first to fourth component:
First component: comprise lactobacillus acidophilus and Lactobacillus casei, and the weight proportion of lactobacillus acidophilus and Lactobacillus casei is (0.5 ~ 1.5): (0.5 ~ 1.5);
Second component: comprise Pediococcus acidilactici and Pediococcus pentosaceus, and the weight proportion of Pediococcus acidilactici and Pediococcus pentosaceus is (0.5 ~ 1.5): (0.5 ~ 1.5);
Three components: comprise Lactobacillus plantarum and Lactobacillus rhamnosus, and the weight proportion of Lactobacillus plantarum and Lactobacillus rhamnosus is (0.5 ~ 1): (0.5 ~ 1);
Four composition: comprise lactobacillus fermenti, Lactobacillus pentosus and Lactobacillus helveticus, and lactobacillus fermenti, weight proportion between Lactobacillus pentosus and Lactobacillus helveticus are (0.5 ~ 1): (0.5 ~ 1): (0.5 ~ 1).
Step 5 of the present invention) in, in described second zymotic fluid, add sugar and peptide, make the mass content of described sugar in described second zymotic fluid be 4 ~ 8%, the mass content of described peptide in described second zymotic fluid is 0.3 ~ 0.8%; And the weight proportion controlled between two primary yeasts in described mulriple yeasts is 1:(0.8 ~ 1.2), the temperature of described 3rd fermentation is 16 ~ 20 DEG C, and rotating speed is 40 ~ 60r/min.Each saccharomycete particularly in mulriple yeasts all adopts bacterium powder, when in mulriple yeasts, each yeast weight is identical, the local flavor of fermented product is splendid.
Further, described mulriple yeasts can be selected from any one in following first to fourth component:
First component: comprise rice wine yeast and fruit wine and wine yeast, and rice wine yeast, weight proportion between fruit wine and wine yeast are 1:(0.8 ~ 1.2);
Second component: comprise brewer's yeast and fruit wine and wine yeast, and brewer's yeast, weight proportion between fruit wine and wine yeast are 1:(0.8 ~ 1.2);
Three components: comprise rice wine yeast and saccharomyces sake, and the weight proportion between rice wine yeast and saccharomyces sake is 1:(0.8 ~ 1.2);
Four composition: comprise rice wine yeast, yellow wine yeast and fruit wine and wine yeast, and rice wine yeast, yellow wine yeast and the weight proportion between fruit wine and wine yeast are 1:(0.8 ~ 1.2): (0.8 ~ 1.2).
Step 6 of the present invention) in, the weight proportion of described first zymotic fluid and described 3rd zymotic fluid is (4 ~ 6): (4 ~ 6).And, before described homogeneous, can optionally allocate centrifuged supernatant, such as can add appropriate sugar, peptide etc. to improve the mouthfeel of product, improve the health care etc. of product, the mass content of wherein said sugar in centrifuged supernatant can be 8 ~ 16%, and the mass content of described peptide in centrifuged supernatant can be 0.5 ~ 2%.
Further, described sugar can comprise white sugar and brown sugar, and described white sugar and the brown sugar quality proportioning in described sugar can be 1:0.5 ~ 2.In addition, described peptide can be collagen peptide, and in the former peptide of this peptide, mean molecule quantity is less than gross mass content >=80% of the component of 1000Da, further >=90%.
The present invention also provides a kind of Chinese yam fermented product, obtains according to above-mentioned arbitrary described preparation method.
The enforcement of the present invention program, at least has following advantage:
1, the present invention adopts Leuconostoc mesenteroides to ferment to the broken slurry of Chinese yam, not only more effectively releases activity and the nutritional labeling of Chinese yam, improves the utilization rate of Chinese yam, add the health care of zymotic fluid in addition; Meanwhile, the present invention adopts compound lactobacillus and mulriple yeasts to ferment to fruits and vegetables liquid successively, not only ensure that the comprehensive and balanced of the nutritional labeling in fermented product, improves the mouthfeel of fermented product in addition and improves the local flavor of fermented product.
2, the condition of the present invention to zymotechnique is optimized, and not only increases fermenting speed, shortens fermentation time, and the mouthfeel of fermented product, local flavor and immunological regulation and the function such as anti-oxidant are significantly improved in addition.
3, the Chinese yam fermented product mouthfeel prepared of the present invention good, unique flavor, nutritional labeling general equilibrium, instant, this fermented product not containing any additive, green health; In addition, it also has good immunological regulation and the function such as anti-oxidant, is suitable for crowd in extensive range.
Accompanying drawing explanation
Fig. 1 is that the fermented product of the embodiment of the present invention and reference examples is to the evaluation result of the mouse T lymphocyte multiplication capacity that ConA induces;
Fig. 2 is that the fermented product of the embodiment of the present invention and reference examples is to the evaluation result of the mouse T lymphocyte multiplication capacity that LPS induces;
Fig. 3 is the anti-oxidation function evaluation result of the fermented product of the embodiment of the present invention and reference examples.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with embodiments of the invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Each lactic acid bacteria that various embodiments of the present invention adopt is all from Research for Industrial Microbial Germ preservation administrative center (CICC), each lactic acid bacteria is respectively: leuconostoc mesenteroides sub species cremoris (CICC 22181), streptococcus thermophilus (CICC 6218), Lactobacillus delbrueckii subsp. lactis (CICC 6077), lactobacillus acidophilus (CICC 6085), Lactobacillus casei (CICC 6114), Lactobacillus plantarum (CICC 22134), lactobacillus fermenti (CICC 22551), Lactobacillus rhamnosus (CICC 6154), Lactobacillus pentosus (CICC21811), Lactobacillus helveticus (CICC 22550), Pediococcus acidilactici (CICC 10344), Pediococcus pentosaceus (CICC 23187), the viable count of each lactic acid bacteria is about 10
9cFU/g,
Each saccharomycete is all from Angel Yeast Co., Ltd, and each saccharomycetic viable count is all about 10
10cFU/g;
Black-bone chicken peptide and collagen peptide, purchased from Beijing Zhongshi Haishi Biotechnology Co., Ltd., in two kinds of peptides, mean molecule quantity is less than the gross mass content of the component of 1000Da all >=80%;
Pectase: purchased from Pangbo Bioengineering Co Ltd, Nanning.
Embodiment 1
1, the first fermentation
By fresh Chinese yam rhizome crushing and beating to 60 order, obtained pH value is about the broken slurry of 5.5;
Sucrose is added in above-mentioned broken slurry, black-bone chicken peptide and potassium chloride, the mass content of sucrose in broken slurry is made to be about 8%, the mass content of black-bone chicken peptide in broken slurry is about 0.5%, the mass content of potassium chloride in broken slurry is about 0.18%, after stirring and evenly mixing, inoculum concentration according to about 0.1% accesses Leuconostoc mesenteroides and carries out the first fermentation in broken slurry, the temperature controlling the first fermentation is about 25 DEG C, speed of agitator is about 100r/min, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate the first fermentation, obtained first zymotic fluid (pH value is 4.8 ~ 5).
Adopt the cell concentration of spectrophotometry first zymotic fluid, the results are shown in Table 1.
2, enzymolysis processing
After fresh peeling banana and dragon fruit are 2:1 mixing according to weight proportion, be crushed to 60 orders, obtained pH value is about the fruits and vegetables liquid of 5.2;
In above-mentioned fruits and vegetables liquid, add pectase carry out enzymolysis processing, wherein the consumption of pectase is about every gram of fruits and vegetables liquid 2.5 unit, and the temperature of controlled enzymatic hydrolysis process is about 45 DEG C, and the time is about 3h, obtained enzymolysis fruits and vegetables liquid.
3, the second fermentation
Glucose and black-bone chicken peptide is added in described enzymolysis fruits and vegetables liquid, the mass content of glucose in enzymolysis fruits and vegetables liquid is made to be about 4%, the mass content of black-bone chicken peptide in enzymolysis fruits and vegetables liquid is about 0.5%, after stirring and evenly mixing, inoculum concentration according to about 0.1% accesses compound lactobacillus and carries out the second fermentation in enzymolysis fruits and vegetables liquid, compound lactobacillus is by streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus and Lactobacillus casei composition, wherein streptococcus thermophilus, Lactobacillus delbrueckii, weight proportion between lactobacillus acidophilus and Lactobacillus casei is 3:2:1.5:1.5, and the temperature controlling the second fermentation is about 20 DEG C, speed of agitator is about 100r/min, the second fermentation is terminated when the pH value of zymotic fluid reduces by more than 0.5, obtained second zymotic fluid (pH value is 4.5 ~ 4.7).
4, the 3rd fermentation
Glucose and black-bone chicken peptide is added in above-mentioned second zymotic fluid, the mass content of glucose in the second zymotic fluid is made to be about 6%, the mass content of black-bone chicken peptide in the second zymotic fluid is about 0.5%, after stirring and evenly mixing, the 3rd fermentation is carried out according to the inoculum concentration access mulriple yeasts of about 0.01%, described mulriple yeasts is made up of rice wine yeast and fruit wine and wine yeast, and wherein the weight proportion of rice wine yeast and fruit wine and wine yeast is 1:0.8; And the temperature controlling the 3rd fermentation is about 18 DEG C, and speed of agitator is about 50r/min, when zymotic fluid total sugar content lower than 2% time terminate the 3rd fermentation, obtained 3rd zymotic fluid.
5, Chinese yam fermented product is prepared
After above-mentioned first zymotic fluid and the 3rd zymotic fluid being mixed according to weight proportion 1:1, centrifugal about 15min under 4000r/min, carries out homogeneous, sterilizing to centrifuged supernatant, obtained Chinese yam fermented product (pH value is 4.6 ~ 4.9).
50 experimenters making age level be distributed in 20 years old ~ 80 years old eat the Chinese yam fermented product of above-mentioned preparation, and carry out mouthfeel and local flavor marking to this Chinese yam fermented product respectively according to following standard:
Mouthfeel scoring criterion: full marks 10 points, wherein sweet taste and persistence length total score meter 3.5 points, tart flavour and persistence length total score meter 3.5 points, smooth degree total score meter 1.5 points, lingering taste total score meter 1.5 points in mouth;
Local flavor scoring criterion: full marks 10 points, its Raw peculiar fragrance total score meter 3 points, ferment peculiar fragrance total score meter 3 points, fragrance mixability total score meter 3 points, other assorted taste total score meters 1 point;
1 be the results are shown in Table to the average score of Chinese yam fermented product.
Embodiment 2
1, the first fermentation
By fresh Chinese yam rhizome crushing and beating to 40 order, obtained pH value is about the broken slurry of 5.2;
Lactose is added in above-mentioned broken slurry, black-bone chicken peptide and calcium sulfate, the mass content of lactose in broken slurry is made to be about 6%, the mass content of black-bone chicken peptide in broken slurry is about 0.3%, the mass content of calcium sulfate in broken slurry is about 0.12%, after stirring and evenly mixing, inoculum concentration according to about 0.05% accesses Leuconostoc mesenteroides and carries out the first fermentation in broken slurry, the temperature controlling the first fermentation is about 26 DEG C, speed of agitator is about 80r/min, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate the first fermentation, obtained first zymotic fluid (pH value is 4.5 ~ 4.7), the cell concentration of the first zymotic fluid is in table 1.
2, enzymolysis processing
After fresh pawpaw and carrot are 1:1 mixing according to weight proportion, be crushed to 40 orders, obtained pH value is about the fruits and vegetables liquid of 5.5;
In above-mentioned fruits and vegetables liquid, add pectase carry out enzymolysis processing, wherein the consumption of pectase is about every gram of fruits and vegetables liquid 2 unit, and the temperature of controlled enzymatic hydrolysis process is about 50 DEG C, and the time is about 2h, obtained enzymolysis fruits and vegetables liquid.
3, the second fermentation
Glucose and black-bone chicken peptide is added in described enzymolysis fruits and vegetables liquid, the mass content of glucose in enzymolysis fruits and vegetables liquid is made to be about 3.5%, the mass content of black-bone chicken peptide in enzymolysis fruits and vegetables liquid is about 0.7%, after stirring and evenly mixing, inoculum concentration according to about 0.15% accesses compound lactobacillus and carries out the second fermentation in enzymolysis fruits and vegetables liquid, compound lactobacillus is by streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus composition, wherein streptococcus thermophilus, Lactobacillus delbrueckii, weight proportion between Lactobacillus plantarum and Lactobacillus rhamnosus is 3:2:1:1, and the temperature controlling the second fermentation is about 22 DEG C, speed of agitator is about 80r/min, the second fermentation is terminated when the pH value of zymotic fluid reduces by more than 0.5, obtained second zymotic fluid (pH value is 4.8 ~ 5).
4, the 3rd fermentation
Glucose and black-bone chicken peptide is added in above-mentioned second zymotic fluid, the mass content of glucose in the second zymotic fluid is made to be about 5%, the mass content of black-bone chicken peptide in the second zymotic fluid is about 0.7%, after stirring and evenly mixing, inoculum concentration according to about 0.02% carries out the 3rd fermentation to access mulriple yeasts, described mulriple yeasts is made up of rice wine yeast and saccharomyces sake, wherein rice wine yeast, weight proportion between saccharomyces sake is 1:1.2:0.8, and the temperature controlling the 3rd fermentation is about 16 DEG C, speed of agitator is about 50r/min, when zymotic fluid total sugar content lower than 2% time terminate the 3rd fermentation, obtained 3rd zymotic fluid.
5, Chinese yam fermented product is prepared
By above-mentioned first zymotic fluid and the 3rd zymotic fluid according to weight proportion 2:3 mix centrifugal after, white sugar, brown sugar and collagen peptide is added in centrifuged supernatant, white sugar and the brown sugar mass content in centrifuged supernatant is made to be about 6%, the mass content of collagen peptide in centrifuged supernatant is about 1%, carry out homogeneous, sterilizing subsequently, obtained Chinese yam fermented product (pH value is 4.7 ~ 5).The mouthfeel of this Chinese yam fermented product and local flavor marking the results are shown in Table 1.
Embodiment 3
1, the first fermentation
By fresh Chinese yam rhizome crushing and beating to 80 order, obtained pH value is about the broken slurry of 5.8;
Sucrose is added in above-mentioned broken slurry, black-bone chicken peptide, potash and Arlacel-60, the mass content of sucrose in broken slurry is made to be about 5%, the mass content of black-bone chicken peptide in broken slurry is about 0.6%, the mass content of potash in broken slurry is about 0.3%, the mass content of span-60 in broken slurry is about 0.05%, after stirring and evenly mixing, inoculum concentration according to about 0.2% accesses Leuconostoc mesenteroides and carries out the first fermentation in broken slurry, the temperature controlling the first fermentation is about 22 DEG C, speed of agitator is about 100r/min, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate the first fermentation, obtained first zymotic fluid (pH value is 5 ~ 5.3), the cell concentration of the first zymotic fluid is in table 1.
2, enzymolysis processing
By fresh mango, cucumber, carrot according to weight proportion be 1:1:1 mixing after, be crushed to 60 orders, obtained pH value is about the fruits and vegetables liquid of 5;
In above-mentioned fruits and vegetables liquid, add pectase carry out enzymolysis processing, wherein the consumption of pectase is about every gram of fruits and vegetables liquid 3 unit, and the temperature of controlled enzymatic hydrolysis process is about 40 DEG C, and the time is about 3h, obtained enzymolysis fruits and vegetables liquid.
3, the second fermentation
Glucose and black-bone chicken peptide is added in described enzymolysis fruits and vegetables liquid, the mass content of glucose in enzymolysis fruits and vegetables liquid is made to be about 5%, the mass content of black-bone chicken peptide in enzymolysis fruits and vegetables liquid is about 0.55%, after stirring and evenly mixing, inoculum concentration according to about 0.2% accesses compound lactobacillus and carries out the second fermentation in enzymolysis fruits and vegetables liquid, compound lactobacillus is by streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus fermenti, Lactobacillus pentosus and Lactobacillus helveticus composition, wherein streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus fermenti, weight proportion between Lactobacillus pentosus and Lactobacillus helveticus is 3:2:1.5:1.5:1.5, and the temperature controlling the second fermentation is about 20 DEG C, speed of agitator is about 100r/min, the second fermentation is terminated when the pH value of zymotic fluid reduces by more than 0.5, obtained second zymotic fluid (pH value is 4.3 ~ 4.5).
4, the 3rd fermentation
Glucose and black-bone chicken peptide is added in above-mentioned second zymotic fluid, the mass content of glucose in the second zymotic fluid is made to be about 4%, the mass content of black-bone chicken peptide in the second zymotic fluid is about 0.55%, after stirring and evenly mixing, inoculum concentration according to about 0.01% carries out the 3rd fermentation to access mulriple yeasts, described mulriple yeasts is made up of brewer's yeast and fruit wine and wine yeast, wherein brewer's yeast, weight proportion between fruit wine and wine yeast is 1:1, and the temperature controlling the 3rd fermentation is about 18 DEG C, speed of agitator is about 60r/min, when zymotic fluid total sugar content lower than 2% time terminate the 3rd fermentation, obtained 3rd zymotic fluid.
5, Chinese yam fermented product is prepared
By above-mentioned first zymotic fluid and the 3rd zymotic fluid according to weight proportion 2:3 mix centrifugal after, homogeneous, sterilizing are carried out to centrifuged supernatant, obtained Chinese yam fermented product (pH value is 4.5 ~ 5).The mouthfeel of this Chinese yam fermented product and local flavor marking the results are shown in Table 1.
Embodiment 4
Except in the second fermentation step, compound lactobacillus is made up of streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, and wherein streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus casei, weight proportion between Pediococcus acidilactici and Pediococcus pentosaceus are 3:2:1:1:1:1; In 3rd fermentation step, mulriple yeasts by weight proportion be the rice wine yeast of 1:1:1, outside yellow wine yeast and fruit wine and wine yeast form, all the other are identical with embodiment 1, and each measurement result is in table 1.
Embodiment 5
Except in the second fermentation step, compound lactobacillus is made up of streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus rhamnosus, lactobacillus fermenti, Lactobacillus pentosus and Lactobacillus helveticus, wherein streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus rhamnosus, lactobacillus fermenti, weight proportion between Lactobacillus pentosus and Lactobacillus helveticus are outside 3:2:1:1:0.5:0.5:0.5, all the other are identical with embodiment 2, and each measurement result is in table 1.
Reference examples 1
Except in the first fermentation step, access Leuconostoc mesenteroides add MRS medium component in above-mentioned broken slurry after and carry out outside the first fermentation, all the other are identical with embodiment 1, and each measurement result is in table 1.
Reference examples 2
This reference examples only implements the first fermentation of embodiment 1, and adopting by weight proportion is that the broken slurry of compound lactobacillus to embodiment 1 that the streptococcus thermophilus of 1:1 and Lactobacillus delbrueckii form ferments, fermentation parameter ferments identical with first of embodiment 1, zymotic fluid after fermentation is under 4000r/min after centrifugal about 15min, homogeneous, sterilizing are carried out to centrifuged supernatant, obtained fermented product, each measurement result is in table 1.
Table 1 Fermentation Process of Parameter measures and fermented product marking result
Remarks: "-" expression does not detect.
As seen from the results in Table 1:
Relative to the MRS culture medium of routine, adopt black-bone chicken peptide significantly can promote the growth of Leuconostoc mesenteroides as nitrogenous source; In addition, only have employing to comprise streptococcus thermophilus, the compound lactobacillus of Lactobacillus delbrueckii and other two or more lactic acid bacteria and the mulriple yeasts that simultaneously comprises two or more yeast to ferment to fruit and vegetable materials successively simultaneously, fermented product can be made simultaneously to have preferably mouthfeel and local flavor.
The evaluation of test example 1 immunoloregulation function
1, the preparation of mouse boosting cell suspension
Draw neck to put to death Balb/c mouse, soak 5min disinfection in 75% ethanol, the complete spleen of aseptic separation, washes away floating blood with PBS, divests connective tissue and fat constituent.Adopt syringe to draw about 5mLPBS, insert blowout cell in spleen gently, repeat transparent to spleen adventitia for several times, residue spleen tissue is cut into size 1mm
3fritter, shred on the 200 order stainless steel filtering nets that are placed on small beaker, grind with syringe nook closing member, PBS liquid washs, collect flushing liquor to centrifuge tube, the centrifugal 5min of 1200rpm, abandon supernatant, add 3mL erythrocyte cracked liquid, leave standstill 2min, add 10mL PBS cessation reaction, the centrifugal 5min of 1200rpm, abandon supernatant, twice is washed with PBS liquid, the centrifugal 5min of 1200rpm, wash once with the incomplete culture medium of RPMI-1640, the centrifugal 5min of 1200rpm, abandon supernatant, add appropriate RPMI-1640 complete medium (containing 10% hyclone, 100U/mL penicillin, 100 μ g/mL streptomysins and 10mM Hepes), adjustment cell concentration to 2 × 10
6individual cell/mL, Trypan Blue detects cell survival rate and is greater than 95%.
2, each fermented product is on lymphopoietic impact
Fermented product pure water prepared by embodiment 1, reference examples 1 and reference examples 2 is carried out gradient dilution respectively, obtained respective gradient dilution liquid.
Above-mentioned splenocyte suspension is joined in 96 well culture plates by 100 μ L/ holes, add the gradient dilution liquid of 10 μ LConA (5 μ g/mL), 10 μ L LPS (5 μ g/mL), the above-mentioned each fermented product of 10 μ L more respectively, each gradient does 6 repetitions, culture plate is placed in 37 DEG C, 5%CO
2incubator in cultivate 72h; Blank (namely adding 10 μ L pure water) is set simultaneously.
Adopt each fermented product of CCK-8 kit measurement on the impact (representing with SI (SI)) of spleen lymphocyte proliferation ability, result as depicted in figs. 1 and 2.From Fig. 1 and Fig. 2: relative to the fermented product of reference examples 1 and reference examples 2, Chinese yam fermented product prepared by the embodiment of the present invention can significantly increase mouse T lymphocyte activity, has more excellent immunoloregulation function.
The evaluation of test example 2 anti-oxidation function
The fermented product of embodiment 1, reference examples 1 and reference examples 2 is carried out gradient dilution with the DMEM culture medium of serum-free respectively, obtained gradient dilution liquid;
By HepG2 cell with cell density 2 × 10
5be seeded to Tissue Culture Plate, every hole 2ml, be placed in 37 DEG C, 5%CO
2cultivate 24h in cell culture incubator, carefully siphon away the cell conditioned medium liquid in hole subsequently, clean once with HBSS, add the gradient dilution liquid 2ml of above-mentioned each fermented product respectively, in 37 DEG C, 5%CO
23.5h is cultivated in cell culture incubator, then fluorescent dye 2 ' is added, 7'-dihydro dichlorofluorescein sodium Diacetate (2 ', 7 '-dichlorofluorescin diacetate, DCFH-DA, final concentration is 10 μMs), carefully clean three times with HBSS, finally add antioxygen damage agent 600 μMs of AAPH; Blank (namely adding the DMEM culture medium of 2ml serum-free) is set simultaneously.
Adopt ROS content in flow cytomery cell, the oxidation resistance of each sample selects EC50 value to represent, EC50 is the amount of the antioxidant required for the generation of 50%ROS in T suppression cell, wherein, EC50 is less, then represent that the non-oxidizability of this antioxidant is better.Result as shown in Figure 3.As shown in Figure 3: relative to the fermented product of reference examples 1 and reference examples 2, Chinese yam fermented product prepared by the present invention has more excellent anti-oxidation function.
Last it is noted that above each embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit; Although with reference to foregoing embodiments to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein some or all of technical characteristic; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.
Claims (10)
1. a preparation method for Chinese yam fermented product, is characterized in that, comprises the steps:
1) by Chinese yam crushing and beating, obtained broken slurry;
2) after adding medium component in described broken slurry, access Leuconostoc mesenteroides carries out the first fermentation, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate described first fermentation, obtained first zymotic fluid;
3) to pH value be 4.5 ~ 6 fruits and vegetables liquid in add pectase and carry out enzymolysis processing, obtained enzymolysis fruits and vegetables liquid;
4) after adding medium component in described enzymolysis fruits and vegetables liquid, access compound lactobacillus carries out the second fermentation, terminates described second fermentation, obtained second zymotic fluid when the pH value of zymotic fluid reduces by more than 0.5; Wherein, described compound lactobacillus is selected from more than four kinds in streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, lactobacillus fermenti, Lactobacillus rhamnosus, Lactobacillus pentosus, Lactobacillus helveticus, Pediococcus acidilactici, Pediococcus pentosaceus;
5), after adding medium component in described second zymotic fluid, access mulriple yeasts carries out the 3rd fermentation, when zymotic fluid total sugar content lower than 2% time terminate described 3rd fermentation, obtained 3rd zymotic fluid; Wherein, what described mulriple yeasts was selected from rice wine yeast, saccharomyces sake, brewer's yeast, yellow wine yeast and fruit wine and wine yeast is two or more;
6) by centrifugal after described first zymotic fluid and described 3rd zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, obtained Chinese yam fermented product.
2. preparation method according to claim 1, is characterized in that, controls the making beating of described Chinese yam to 40 ~ 80 orders.
3. preparation method according to claim 1, is characterized in that, described medium component comprise in sugar, peptide, inorganic salts and surfactant one or more, and in described peptide, mean molecule quantity is less than gross mass content >=80% of the component of 1000Da.
4. preparation method according to claim 3, it is characterized in that, step 2) in, sugar, peptide and inorganic salts are added in described broken slurry, make the mass content of described sugar in described broken slurry be 5 ~ 10%, the mass content of described peptide in described broken slurry is 0.3 ~ 0.8%, and the mass content of described inorganic salts in described broken slurry is 0.1 ~ 0.3%, and the temperature controlling described first fermentation is 22 ~ 28 DEG C, and rotating speed is 80 ~ 120r/min.
5. preparation method according to claim 1, it is characterized in that, be crushed to 40 ~ 80 orders by after the two or more fruit and vegetable materials be selected from banana, mango, pawpaw, mangosteen, dragon fruit, carrot, cucumber and tomato, obtained pH value is the described fruits and vegetables liquid of 4.5 ~ 6.
6. preparation method according to claim 1, is characterized in that, the consumption of described pectase is every gram of fruits and vegetables liquid 2 ~ 3 unit, and the temperature controlling described enzymolysis processing is 40 ~ 50 DEG C, and the time is 2 ~ 3h.
7. preparation method according to claim 3, it is characterized in that, step 4) in, in described enzymolysis fruits and vegetables liquid, add sugar and peptide, make the mass content of described sugar in described enzymolysis fruits and vegetables liquid be 3 ~ 5%, the mass content of described peptide in described enzymolysis fruits and vegetables liquid is 0.3 ~ 0.8%; Described compound lactobacillus at least comprises streptococcus thermophilus and Lactobacillus delbrueckii, the weight proportion of described streptococcus thermophilus, Lactobacillus delbrueckii and all the other lactic acid bacterias is 3:2:(2 ~ 5), and the temperature controlling described second fermentation is 18 ~ 23 DEG C, and rotating speed is 80 ~ 120r/min.
8. preparation method according to claim 3, it is characterized in that, step 5) in, in described second zymotic fluid, add sugar and peptide, make the mass content of described sugar in described second zymotic fluid be 4 ~ 8%, the mass content of described peptide in described second zymotic fluid is 0.3 ~ 0.8%; And the weight proportion controlled between two primary yeasts in described mulriple yeasts is 1:(0.8 ~ 1.2), the temperature of described 3rd fermentation is 16 ~ 20 DEG C, and rotating speed is 40 ~ 60r/min.
9. preparation method according to claim 1, is characterized in that, step 6) in, the weight proportion of described first zymotic fluid and described 3rd zymotic fluid is (4 ~ 6): (4 ~ 6).
10. a Chinese yam fermented product, is characterized in that, according to claim 1 to 9, arbitrary described preparation method obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025563.0A CN104585825B (en) | 2015-01-19 | 2015-01-19 | A kind of Rhizoma Dioscoreae fermented product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025563.0A CN104585825B (en) | 2015-01-19 | 2015-01-19 | A kind of Rhizoma Dioscoreae fermented product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104585825A true CN104585825A (en) | 2015-05-06 |
| CN104585825B CN104585825B (en) | 2017-03-01 |
Family
ID=53112159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510025563.0A Active CN104585825B (en) | 2015-01-19 | 2015-01-19 | A kind of Rhizoma Dioscoreae fermented product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585825B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928228A (en) * | 2015-06-30 | 2015-09-23 | 河北工程大学 | Method for improving lactobacillus oxidation resistance and lactobacillus beverage thereof |
| CN106071525A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of preparation method of Pawpaw Chinese yam beverage |
| CN108373954A (en) * | 2018-02-26 | 2018-08-07 | 漯河医学高等专科学校 | A kind of Chinese medicine promoting blood circulation red wine beverage and preparation method thereof |
| CN108685092A (en) * | 2018-05-04 | 2018-10-23 | 上海蝶莎生物科技有限公司 | A kind of pure preparation method for making Nuo Lijin fruit fermented products |
| CN113508839A (en) * | 2021-07-13 | 2021-10-19 | 长春医学高等专科学校 | Compound traditional Chinese medicine lipid-lowering fermented beverage and research method of optimal proportion thereof |
| CN115501294A (en) * | 2022-09-22 | 2022-12-23 | 郑州大学 | Preparation method and application of saccharomyces boulardii fermented dioscorea opposita ethanol extract |
| CN115568587A (en) * | 2022-09-08 | 2023-01-06 | 中国热带农业科学院香料饮料研究所 | Composite probiotics and application thereof, fermented jackfruit primary pulp and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001017115A (en) * | 1999-07-06 | 2001-01-23 | ▲高▼島 広雄 | Enzyme-aided processing of yam |
| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN102670917A (en) * | 2012-01-20 | 2012-09-19 | 华子昂 | Composite enzyme and its preparation method |
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN103549385A (en) * | 2013-10-17 | 2014-02-05 | 天津市星河系科技有限公司 | Preparation method of agaric ferment |
| CN104223036A (en) * | 2013-06-24 | 2014-12-24 | 梁岩 | Method for improving flavor and texture of plant enzyme food by utilizing fermentation of compound strains |
-
2015
- 2015-01-19 CN CN201510025563.0A patent/CN104585825B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001017115A (en) * | 1999-07-06 | 2001-01-23 | ▲高▼島 広雄 | Enzyme-aided processing of yam |
| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN102670917A (en) * | 2012-01-20 | 2012-09-19 | 华子昂 | Composite enzyme and its preparation method |
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN104223036A (en) * | 2013-06-24 | 2014-12-24 | 梁岩 | Method for improving flavor and texture of plant enzyme food by utilizing fermentation of compound strains |
| CN103549385A (en) * | 2013-10-17 | 2014-02-05 | 天津市星河系科技有限公司 | Preparation method of agaric ferment |
Non-Patent Citations (2)
| Title |
|---|
| 赵玲艳，等: "乳酸菌的生理功能及其在发酵果蔬中的应用", 《中国食品添加剂》 * |
| 高琦，等: "山药发酵制品研究进展", 《食品与发酵科技》, vol. 50, no. 1, 31 December 2014 (2014-12-31) * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928228A (en) * | 2015-06-30 | 2015-09-23 | 河北工程大学 | Method for improving lactobacillus oxidation resistance and lactobacillus beverage thereof |
| CN104928228B (en) * | 2015-06-30 | 2019-06-14 | 河北工程大学 | A kind of method and its lactobacillus beverage improving lactobacillus oxidation resistance |
| CN106071525A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of preparation method of Pawpaw Chinese yam beverage |
| CN108373954A (en) * | 2018-02-26 | 2018-08-07 | 漯河医学高等专科学校 | A kind of Chinese medicine promoting blood circulation red wine beverage and preparation method thereof |
| CN108685092A (en) * | 2018-05-04 | 2018-10-23 | 上海蝶莎生物科技有限公司 | A kind of pure preparation method for making Nuo Lijin fruit fermented products |
| CN113508839A (en) * | 2021-07-13 | 2021-10-19 | 长春医学高等专科学校 | Compound traditional Chinese medicine lipid-lowering fermented beverage and research method of optimal proportion thereof |
| CN115568587A (en) * | 2022-09-08 | 2023-01-06 | 中国热带农业科学院香料饮料研究所 | Composite probiotics and application thereof, fermented jackfruit primary pulp and preparation method thereof |
| CN115568587B (en) * | 2022-09-08 | 2024-06-11 | 中国热带农业科学院香料饮料研究所 | Composite probiotics and application thereof, fermented jackfruit primary pulp and preparation method thereof |
| CN115501294A (en) * | 2022-09-22 | 2022-12-23 | 郑州大学 | Preparation method and application of saccharomyces boulardii fermented dioscorea opposita ethanol extract |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104585825B (en) | 2017-03-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489843B (en) | A kind of haw fermented goods and preparation method thereof | |
| CN104585762B (en) | A kind of Herba Dendrobii fermented product and preparation method thereof | |
| CN104585828B (en) | A kind of glossy ganoderma fermentation goods and preparation method thereof | |
| CN104585826B (en) | A kind of fermented ginseng goods and preparation method thereof | |
| CN104585825A (en) | Chinese yam fermentation product and preparation method thereof | |
| CN104522672B (en) | Barbary wolfberry fruit fermented product and preparation method thereof | |
| CN104544441A (en) | Seabuckthorn fruit fermented product and preparation method thereof | |
| CN104585827B (en) | A kind of Folium Nelumbinis fermented product and preparation method thereof | |
| CN104489669A (en) | Plant enzyme probiotic powder and preparation method thereof | |
| CN104522817B (en) | A kind of witloof fermented product and preparation method thereof | |
| CN106036311A (en) | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method | |
| CN105614858A (en) | Plant ferment product and preparation thereof | |
| CN104222276A (en) | Production method for hericium erinaceus yoghourt | |
| CN105249100A (en) | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage | |
| CN105249099B (en) | A kind of production method of Spondias axillaris functional lactobacillus beverages | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN105145835B (en) | A kind of preparation method of mulberries selenium-rich lactic acid drink | |
| CN105104532A (en) | Preparation method of nutrient water chestnut particles | |
| CN105053767A (en) | Preparation method of nutrient coconut milk fruits | |
| CN104473175B (en) | A kind of Antrodia camphorata fermented product and preparation method thereof | |
| CN103392799B (en) | Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof | |
| CN105941621A (en) | Natto-kinase-enriched aloe-whole fat sour milk and preparation method thereof | |
| KR101585957B1 (en) | Manufacturing method of fermentation product having vitamines and fermentation product manufactured thereby | |
| CN104255914A (en) | Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage | |
| CN107494736A (en) | A kind of composite yoghourt containing Juice, edible mushroom enzymolysis liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151216 Address after: 528402 Guangdong Province, Zhongshan city Dongming road Shiqi District Private Science and Technology Park Applicant after: PERFECT (CHINA) Co.,Ltd. Address before: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Applicant before: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151229 Address after: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Applicant after: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES Applicant after: PERFECT (CHINA) Co.,Ltd. Address before: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Applicant before: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 100015 No.6 Hospital, Building 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing Co-patentee after: PERFECT (CHINA) Co.,Ltd. Patentee after: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. Address before: 100015 building 6, 24 Jiuxianqiao Road, Chaoyang District, Beijing. Co-patentee before: PERFECT (CHINA) Co.,Ltd. Patentee before: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190508 Address after: 100015 No.6 Hospital, Building 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing Co-patentee after: PERFECT (GUANGDONG) COMMODITY Co.,Ltd. Patentee after: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. Co-patentee after: PERFECT (CHINA) Co.,Ltd. Address before: 100015 No.6 Hospital, Building 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing Co-patentee before: PERFECT (CHINA) Co.,Ltd. Patentee before: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. |