CN105105119B - It is a kind of that the method that fermentation prepares fruit ferment is carried out based on inoculation strain - Google Patents
It is a kind of that the method that fermentation prepares fruit ferment is carried out based on inoculation strain Download PDFInfo
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- 238000011081 inoculation Methods 0.000 title claims abstract description 15
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 27
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 27
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 26
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 25
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 25
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 24
- 239000012530 fluid Substances 0.000 claims abstract description 20
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- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 8
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
This case is related to a kind of method for preparing fruit ferment based on inoculation strain progress fermentation, including：Sorting, peeling section, sugar addition, sterilizing, the modified zymotic fluid of addition, fermentation and filtering；Wherein, modified zymotic fluid is to be inoculated with being modified strain in natural fermented liquid, and the modified strain is selected from least one of aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.This case adds probioticses under original process conditions, enzyme microb is developed towards the direction of design, is no longer limited to the selection of ferment raw material, and the antioxidation activity and enzyme activity of enzyme microb can be improved to greatest extent；After the modified strain of addition, the changing rule of the indices of ferment and produced influence can be presented in experimentation, for research and development functional microbial ferment product, realize that industrialized production provides certain data and supported and theoretical foundation.
Description
Technical field
The present invention relates to the preparation method of ferment, and in particular to one kind carries out fermentation based on inoculation strain and prepares fruit ferment
Method.
Background technology
Ferment is the healthy food that people are keen in recent years, either television advertising, or network marketing, all may be used everywhere
See its figure.In fact, it is exactly that almost all of organ-tissue and cell be all in people's all very familiar " enzymes ", human body
Need to maintain their power and health by the catalytic reaction of ferment and the supply of energy.Ferment can promote the new old of human body
Metabolism, makes our body and mind pleasures, energetic；The circulation of blood can be promoted, vivotoxin is excluded, purify our blood system
System；Digesting and assimilating for our intestines and stomach can be strengthened, built up health；Our internal acid-base balances can be adjusted, are conducive to liver
Toxin expelling；The reparation of damaged cell, activating cell can also be promoted.
Early 20th century ferment start Japan it is prevailing, and then successively by Taiwan, Singapore, Malaysia, South Korea and U.S.
The ground such as state are introduced, and start in place of arrival the ferment heat of the another ripple of a ripple, and repercussion is extremely ardent.With the epoch forward, the mankind
Attention to health, ferment related industry is developed rapidly, and enzyme food is also increasingly paid close attention to by people.Food is at it
Carbohydrate is constantly consumed during fermentation, promotes fat content to reduce, therefore, the mankind put into very long time cost
Higher financial cost is eaten never just for the sake of changing taste, in terms of more nutritious again after food materials are fermented
Consideration.
Enzyme microb is to refer to one or more kinds of water fruits and vegetables etc. as raw material, and what is produced by fermentation is rich in dimension
The feature fermented food of raw element and mineral matter.In the whole fermentation process of ferment, microorganism by the metabolism of oneself,
Raw material is produced a variety of changes, in the case where not influenceing original nutriment, generate new bioactive substance and enzyme.This
A little new bioactive substances include the several functions nutritional ingredients such as aldehydes matter, organic acid and carbohydrate, are the health of the mankind
It is made that certain contribution.Aldehydes matter mainly includes anthocyanidin, and flavonoids, tannin, lignin, catechin, styrene is fragrant
Legumin, flavonols, tannic acid, phenolic acid etc.；Organic acid mainly includes malic acid, butanedioic acid, pyruvic acid, gallic acid etc..
Since in recent years, the fashionable whole world of enzyme microb, enzyme microb functional product also emerges in an endless stream.Its antioxygen
Change, inhibiting bacteria and diminishing inflammation, enhance metabolism, improve the functions such as immunity, whitening anti-aging and pursued by the heating power of people.Microorganism
The production technology of ferment is constantly updated, however, most research is all based on traditional zymotechnique to complete.This profit
With the enzyme microb of traditional zymotic technique spontaneous fermentation, easily by the microorganism in environment, fermentation process and season etc.
The influence of condition, it is difficult to which artificial control product quality, then also just have impact on the development and utilization to it.It is big both at home and abroad at present
Partial research is all based on natural fermented, the metabolite produced in research fermentation process, fermenting mechanism etc., also without phase
Close studies have shown that and add specific probioticses initial stage in fermentation, it can be fermented and what kind of influence produced, and this scheme
It is whether feasible.
The content of the invention
In view of the deficiencies of the prior art, it is an object of the invention to explore to develop new functional microbial ferment production
The technique of product, is supported and theoretical foundation to realize that industrialized production provides data, using artificial infection strain, to its anti-oxidant work
Property and enzyme etc. carry out deep tracking and monitoring, controlled the fermentation of product, developed towards expected direction.
This case is using fruit ferment such as apple ferment, pears ferment or citrus ferment as research object, and fermentation initial vaccination is certain
Aspergillus oryzae, saccharomycete, lactobacillus acidophilus and the lactobacillus bulgaricus of amount, with natural fermented (not being inoculated with any bacterial strain) for pair
Than its antioxidation activity of tracking monitor and its changing rule, enzyme activity and changing rule.The strain control of enzyme microb, work(
The comprehensive exploitation of the many-sided and ferment such as energy property constituent analysis and control product quality are embodied.
This case research it is crucial that choose 4 kinds of beneficial fermentations strain, original ferment making on the basis of, manually connect
A certain proportion of bacterial strain is planted, the situation of change of its fermentation process is studied.This 4 kinds of bacterial strains include aspergillus oryzae, saccharomycete, thermophilus
Bacterium and lactobacillus bulgaricus.In whole fermentation process, this 4 kinds of strains play a different role, but they are each other
It is not independent individual, but it is complementary, so, the assurance of strain ratio is also just most important, also determines ferment
Quality.
Technical scheme general introduction is specific as follows：
It is a kind of that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, including：Sorting, peeling section, adjustment sugar
Degree, sterilizing, addition are modified zymotic fluid, fermentation and filtered；Wherein, the modified zymotic fluid is to be inoculated with changing in natural fermented liquid
Property strain, the modified strain is selected from least one of aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, the modified bacterium
Plant at least two in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, the modified bacterium
Plant at least three kinds in aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, the modified bacterium
Plant as the combination of aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, the modified bacterium
The inoculum concentration planted is 2~12%.(note：The statement custom given tacit consent to according to those skilled in the art, % herein represents percent by volume,
The % used when stating inoculum concentration is percent by volume unless otherwise noted herein)
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, the modified bacterium
The inoculum concentration of every kind of strain is 0.5~3% in kind.
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, the modified bacterium
In kind, the inoculum concentration of aspergillus oryzae is 1.5%, and the inoculum concentration of saccharomycete is 1.0%, and the inoculum concentration of streptococcus thermophilus is 1.0%, is protected
Plus the inoculum concentration of Leah lactobacillus is 1.0%.
Preferably, it is described that the method that fermentation prepares fruit ferment is carried out based on inoculation strain, wherein, specifically include：
Step 1) the fruit ferment after natural fermented 1 month is filtered, natural fermented liquid is obtained, by the natural fermented liquid
Sterilize 10min at 115 DEG C, is cooled to room temperature, under superclean bench, respectively the individually modification of the inoculation through overactivation successively
Aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus in strain, are fermented 1 month at normal temperatures, and filtering, which is produced, to be changed
Property zymotic fluid；
Step 2) fresh fruit is chosen, it is aseptically that fresh fruit cleaning is clean with sterilized water, sterile
Dry, remove the peel, cut into serving pieces naturally in operating desk；
Step 3) by fruit and white granulated sugar in mass ratio 1:1, it is added in sterilized vial；
Step 4) the modified zymotic fluid is added in vial, seal, be stored in dark place, at normal temperatures fermentation 30~90
My god, filtering produces fruit ferment.
The beneficial effects of the invention are as follows：
1) from natural fermented to the transformation of artificial infection
In the last few years, the fashionable whole world of enzyme microb food, tends to spontaneous fermentation domestic and international most research more,
It is exactly any strain of not extra addition.So traditional process often has no idea to control the quality of ferment and during fermentation
Between, modified strain is added in this case under original process conditions, enzyme microb is developed towards the direction of design, is no longer limited to
In the selection of ferment raw material, the antioxidation activity and enzyme activity of enzyme microb can be improved to greatest extent.
2) monitoring ferment fermentation process can be traced
On the tracking and monitoring of enzyme microb fermentation process, total phenol content is just carried out to ferment since fermentation, has been gone back
Former power and hydroxyl radical free radical, ultra-oxygen anion free radical, ABTS free radicals, DPPH free radical scavenging activities, superoxide dismutase
Enzyme, amylase, lipase, protease, cellulase, total acid, total reducing sugar, alcoholic strength and pH system detectio.The modified strain of addition
After aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus, the changing rule of the indices of ferment and produced
Raw influence, can be presented in experimentation, for research and development functional microbial ferment product, realize that industrialized production is carried
Certain data have been supplied to support and theoretical foundation；Meanwhile, further solve strain control, the functional components of enzyme microb
With many problems such as control of product quality.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus are ripe commercially available prod, their culture side
Method falls within prior art, and those skilled in the art can be readily available, therefore preservation letter of this case without providing them again
Breath.
Embodiment 1：
Actication of culture：
(1) aspergillus oryzae culture medium
Comprehensive potato culture (PDA)：20% potato 1L, glucose 20g, KH2PO43g, MgSO4·7H2O1.5g,
Vitanib B1 Trace 8mg, agar 20g, pH are naturally, 115 DEG C of autoclaving 25min.
(2) microzyme culture medium
10 ° of B é wort agar culture mediums：By the raw material (non-hopping) of fermentation beer, 10 Berlin, plus agar are diluted to
15g/L, is dispensed, 121 DEG C of autoclaving 15min after dissolving.
(3) thermophilus bacterium culture medium
Yeast extract 1%, glucose 1.5%, beef extract 0.3%, peptone 0.5%, CaCO31.0%, Tween 80 1mL, fine jade
Fat 2%, pH6.5~7.0,115 DEG C of autoclaving 25min.
(4) lactobacillus bulgaricus culture medium
Yeast extract 1%, glucose 1.5%, beef extract 0.3%, peptone 0.5%, CaCO31.0%, Tween 80 1mL, fine jade
Fat 2%, pH6.5~7.0,115 DEG C of autoclaving 25min.
Solid medium is prepared by the formula of above-mentioned culture medium.By the aspergillus oryzae of survival, saccharomycete, streptococcus thermophilus and guarantor
Plus Leah lactobacillus is inoculated on corresponding solid medium respectively, (aspergillus oryzae, saccharomycete are cultivated under appropriate conditions：
25~28 DEG C；Streptococcus thermophilus, lactobacillus bulgaricus：43 DEG C), activated for 2~3 generations, reach bacterial strain vigor most strong.
Embodiment 2：
The making of modified zymotic fluid：
Natural fermented liquid (not adding any strain additionally) → inoculation pure culture → fermented and cultured → by different volumes
Than mixing → modification zymotic fluid.
Embodiment 3：
The technological process that ferment makes：
Choose the microorganism in raw material (fruit) → peeling → section → sugar addition → killing air and miscellaneous bacteria → strain
Activation → addition is modified zymotic fluid → enzyme liquid → filtering containing pulp of fermenting → obtain.
Embodiment 4：
Ferment manufacturing process：
Aseptically fresh apple is cleaned up with sterilized water, dried naturally in aseptic operating platform, is removed the peel,
Cut into serving pieces；By apple and white granulated sugar in mass ratio 1:1, it is added in sterilized vial；Modified zymotic fluid is added to
In vial, sealing is placed under dark place, normal temperature and fermented 30~90 days.In order to avoid the pollution of miscellaneous bacteria, during making ferment
All operations are all aseptically carried out.
Embodiment 5：
Add single culture fermentation test：
By the apple ferment filtering after natural fermented 1 month, natural fermented liquid is obtained.This natural fermented liquid is uniformly divided into
5 parts, selection a copy of it is blank control, by the remaining 4 parts 10min that sterilized at 115 DEG C, room temperature is cooled to, in ultra-clean work
Under platform, aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus are individually inoculated with.By 5 parts of different disposal method
Zymotic fluid is sealed, and is fermented 1 month under normal temperature.
Embodiment 6：
Sensory evaluation：
Choose 7 artificial appraisal group to represent, in same environment with the conditions of, the sensory evaluation to obtained ferment is entered
Row marking, includes color and luster, smell and the mouthfeel of ferment；The height of fraction is divided into four grades, well at 80~100 points
(including 80), it is relatively good in 70~80 points (including 70), acceptable 60~70 points (including 60), can not receive completely
Be less than 60 points.Gross score full marks are 100 points, are drawn after the addition of three class combination of points, specific ratio is：Color and luster is accounted for
30%, smell accounts for 25%, and sense of taste accounts for 45%.
Embodiment 7：
Influence of the different proportion aspergillus oryzae inoculum concentration to ferment subjective appreciation：
Streptococcus thermophilus and lactobacillus bulgaricus inoculum concentration are preferably 2%~3%, and strain ratio is 1:1 or 2:When 1
Quality and mouthfeel obtained by fermentation are optimal, and ratio of commonly using is 1:1.Experiment selected saccharomycete, streptococcus thermophilus, Bulgaria
The inoculum concentration 3.0% of lactobacillus, in the case where not changing other process conditions, the inoculum concentration for changing aspergillus oryzae is respectively
0.5%th, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%.Fermentation samples the hair obtained containing pulp and whole ferment after 30 days
Zymotic fluid, is filtrated to get ferment supernatant.It is laboratory sample to take ferment supernatant, carries out sensory evaluation.
Embodiment 8：
Influence of the different proportion saccharomycete inoculum concentration to ferment subjective appreciation:
The inoculum concentration of aspergillus oryzae is 2.0%, and streptococcus thermophilus, the inoculum concentration of lactobacillus bulgaricus are 3.0%, are not being changed
In the case of becoming other process conditions, the inoculum concentration for changing saccharomycete is respectively 0.5%, 1.0%, 1.5%, 2.0%, 2.5%,
3.0%.Fermentation samples the zymotic fluid obtained containing pulp and whole ferment after 30 days, be filtrated to get ferment supernatant.Take ferment
Supernatant is laboratory sample, carries out sensory evaluation.
Embodiment 9：
Influence of the different proportion streptococcus thermophilus inoculum concentration to ferment subjective appreciation:
The inoculum concentration of aspergillus oryzae is 2.0%, and the inoculum concentration of saccharomycete is 1.0%, and the inoculum concentration of lactobacillus bulgaricus is
3.0%, in the case where not changing other process conditions, the inoculum concentration for changing streptococcus thermophilus is respectively 0.5%, 1.0%,
1.5%th, 2.0%, 2.5%, 3.0%.Fermentation samples the zymotic fluid obtained containing pulp and whole ferment after 30 days, be filtrated to get
Ferment supernatant.It is laboratory sample to take ferment supernatant, carries out sensory evaluation.
Embodiment 10：
Influence of the different proportion lactobacillus bulgaricus inoculum concentration to ferment subjective appreciation:
The inoculum concentration of aspergillus oryzae is 2.0%, and the inoculum concentration of saccharomycete is 1.0%, and the inoculum concentration of streptococcus thermophilus is
1.5%, in the case where not changing other process conditions, the inoculum concentration for changing lactobacillus bulgaricus is respectively 0.5%,
1.0%th, 1.5%, 2.0%, 2.5%, 3.0%.Fermentation samples the zymotic fluid obtained containing pulp and whole ferment, mistake after 30 days
Filter obtains ferment supernatant.It is laboratory sample to take ferment supernatant, carries out sensory evaluation.
Embodiment 11：
The orthogonal design of inoculating proportion
According to single factor experiment, aspergillus oryzae inoculum concentration (A), saccharomycete inoculum concentration (B), streptococcus thermophilus inoculum concentration are chosen
(C) and 4 factors of lactobacillus bulgaricus inoculum concentration (D), each factor respectively takes 3 levels, carries out orthogonal test, and factor level is shown in
Table 1.
The factor level table of table 1
Tab.1 Orthogonal factor level table
Orthogonal experiments and analysis in table 2.
The orthogonal experiments of table 2 and analysis
Tab.2 Result and analysis of orthogonal results
As shown in Table 2, the principal element of influence ferment sensory evaluation is the inoculum concentration of aspergillus oryzae, next to that thermophilus
Bacterium, is lactobacillus bulgaricus again, is finally saccharomycete.And when aspergillus oryzae inoculum concentration 1.5%, saccharomycete inoculum concentration 1.0%,
Streptococcus thermophilus inoculum concentration 1.0%, during lactobacillus bulgaricus inoculum concentration 1.0%, the enzyme microb sense that mixed fermentation is produced
Official's evaluation score highest.Checking test is carried out by the analysis result of orthogonal test, the inoculum concentration of aspergillus oryzae is 1.5%, saccharomycete
Inoculum concentration be 1.0%, the inoculum concentration of streptococcus thermophilus is 1.0%, and the inoculum concentration of lactobacillus bulgaricus is other 1.0%
Process conditions are constant, and obtained enzyme liquid organoleptic evaluation points are 92.3, better than any group of in above-mentioned experiment.
Embodiment 12：
Ferment antioxidation activity
Total phenol content, reducing power and the superoxide radical of experimental group ferment, DPPH free radicals, ABTS free radicals and hydroxyl
Radical scavenging activity increases with the increase of concentration, experimental group apple ferment to ultra-oxygen anion free radical, DPPH from
By base, the Scavenging activity of ABTS free radicals, better than control group (blank assay)；Control group ferment has especially good to hydroxyl radical free radical
Scavenging activity；In general, experimental group radical scavenging activity is higher than control group radical scavenging activity.
Embodiment 13：
Ferment antioxidation activity changing rule
With the extension of fermentation time, in experimental group and control group zymotic fluid, each oxidation-resistant active ingredient variation tendency is not
Together, and change complicated and changeable, according to whether addition strain and fermentation raw material itself is relevant.Generally speaking, total phenol of ferment contains
Ascendant trend is generally all presented in amount, reducing power and radical scavenging activity.
(1) apple ferment adds strain compared with being not added with strain
In fermentation the 60th day, total phenol content improved 15%, and reducing power power improves 1.8%, and superoxide anion is free
Base Scavenging activity improves 36.55%, and hydroxyl radical free radical Scavenging activity reduces 4.27%, DPPH free radical scavenging activities and improved
59%, ABTS radical scavenging activity improve 3.10%.
(2) pears ferment adds strain compared with being not added with strain
In fermentation the 60th day, total phenol content improved 10.17%, and reducing power power improves 4.90%, superoxide anion
Radical scavenging activity improves 5.44%, and hydroxyl radical free radical Scavenging activity improves 2.67%, DPPH free radical scavenging activities
Improve 39.78%, ABTS radical scavenging activities and improve 6.84%.
(3) citrus ferment adds strain compared with being not added with strain
In fermentation the 60th day, total phenol content improved 30.85%, and reducing power power improves 17.57%, superoxide anion
Radical scavenging activity improves 7.46%, and hydroxyl radical free radical Scavenging activity improves 6.26%, DPPH free radical scavenging activities and carried
High 38.08%, ABTS radical scavenging activities improve 4.76%.
Embodiment 14：
Ferment enzyme vigour changes rule
With the extension of fermentation time, enzyme activity change is not that single progressive law is presented, but has increasing to have and subtract.This
Also indicate that, ferment be not as it has often been said that as, the time, the longer the better, and should select to drink in the suitable time.
(1) SOD enzyme activity
Control group reaches maximum when testing the 30th day, is 296U/mL to the maximum；Experimental group reaches most when testing the 75th day
Greatly, it is 268U/mL to the maximum.
(2) amylase activity
Control group reaches maximum when testing the 45th day, is 46U/mL to the maximum；Experimental group reaches most when testing the 60th day
Greatly, it is 76U/mL to the maximum.
(3) lipase active
Control group reaches maximum when testing the 30th day, is 9.6U/mL to the maximum；Experimental group reaches most when testing the 75th day
Greatly, it is 6.8U/mL to the maximum.
(4) proteinase activity
Control group reaches maximum when testing the 15th day, is 655U/mL to the maximum；Experimental group reaches most when testing the 45th day
Greatly, it is 890U/mL to the maximum.
(5) cellulase activity
Control group reaches maximum when testing the 45th day, is 47.9U/mL to the maximum；Experimental group reaches when testing the 30th day
Maximum, is 63.7U/mL to the maximum.
Artificial infection strain and it is natural fermented between, the activity difference of enzyme microb enzyme is very big.Strain is added with not adding
Plus strain is compared, in fermentation the 90th day, SOD enzyme activity reduced 22.39%, and amylase activity improves 50%, lipase activity
Property reduces 69.49%, and proteinase activity improves 85.71%, and cellulase activity improves 54.19%.
Embodiment 15：
Ferment total acid, total reducing sugar, alcoholic strength, pH changing rule
It is that in 30, the total acid content of ferment solution is that ascendant trend is presented, but after 30 days, total acid contains in fermentation time
Amount is reduced, and is finally tended to be steady.Ferment in incipient 15, total acid content accelerated accumulation, total sugar content is substantially reduced, big volume production
Raw alcohol, pH value drastically declines.Enter fermentation stage at a slow speed after 15 days.Strain is added compared with being not added with strain, in fermentation the
90 days, total acid content was higher by 24.14%, and total sugar content reduces 12.5%, and alcoholic strength content has been higher by 16.67%, pH drops
It is low by 5%.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here embodiment.
Claims (1)
1. a kind of carry out the method that fermentation prepares fruit ferment based on inoculation strain, including：Sorting, peeling section, sugar addition,
Sterilizing, the modified zymotic fluid of addition, fermentation and filtering；Wherein, the modified zymotic fluid is to be inoculated with being modified in natural fermented liquid
Strain；
The modified strain is the combination of aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus；
In the modified strain, the inoculum concentration of aspergillus oryzae is 1.5%, the inoculum concentration of saccharomycete is 1.0%, and streptococcus thermophilus connects
The amount of kind is 1.0%, and the inoculum concentration of lactobacillus bulgaricus is 1.0%；
Specifically include：
Step 1) the fruit ferment after natural fermented 1 month is filtered, natural fermented liquid is obtained, the natural fermented liquid is existed
115 DEG C of sterilizing 10min, are cooled to room temperature, under superclean bench, are individually inoculated with the modified bacterium through overactivation successively respectively
Aspergillus oryzae, saccharomycete, streptococcus thermophilus and lactobacillus bulgaricus in kind, ferment 1 month at normal temperatures, and filtering produces modification
Zymotic fluid；
Step 2) fresh fruit is chosen, it is aseptically that fresh fruit cleaning is clean with sterilized water, in sterile working
Dry, remove the peel, cut into serving pieces naturally in platform；
Step 3) by fruit and white granulated sugar in mass ratio 1:1, it is added in sterilized vial；
Step 4) the modified zymotic fluid is added in vial, seal, be stored in dark place, ferment 30~90 days at normal temperatures,
Filtering produces fruit ferment.
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| CN107173796A (en) * | 2017-06-14 | 2017-09-19 | 齐鲁工业大学 | A kind of feature is combined fruit foaming ferment and its brew method |
| CN109527537A (en) * | 2017-09-22 | 2019-03-29 | 浙江理工大学 | A kind of production technology of enzyme microb |
| CN107712872A (en) * | 2017-10-10 | 2018-02-23 | 深圳惠养健康产业有限公司 | A kind of innoxious preparation method of plant enzyme |
| CN109717477B (en) * | 2019-03-18 | 2022-03-15 | 山西师范大学 | Preparation process of high-antioxidant-activity green date enzyme |
| CN112401232A (en) * | 2020-11-24 | 2021-02-26 | 西南大学 | Preparation method and application of Tibetan mushroom fermented plant enzyme |
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| CN114317316A (en) * | 2021-10-08 | 2022-04-12 | 山东绿丰生态农业股份有限公司 | Streptococcus thermophilus for fermentation, screening method and application of streptococcus thermophilus in cherry enzyme fermentation |
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| CN103947973A (en) * | 2014-05-12 | 2014-07-30 | 武汉益身健康科技有限公司 | Preparation method of face-beautifying weight-reducing fruit enzyme |
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