CN106923328A - A kind of leaf of bamboo ferment and preparation method thereof - Google Patents
A kind of leaf of bamboo ferment and preparation method thereof Download PDFInfo
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- CN106923328A CN106923328A CN201710145987.XA CN201710145987A CN106923328A CN 106923328 A CN106923328 A CN 106923328A CN 201710145987 A CN201710145987 A CN 201710145987A CN 106923328 A CN106923328 A CN 106923328A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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Abstract
The present invention provides a kind of leaf of bamboo ferment, and by weight, the ferment contains：Leaf of bamboo slurry 25~40, perilla leaf slurry 5.3~8.2, vegetable 7.0~11, jerusalem artichoke powder 1.4~2.2, bean cake powder 2.1~3.3, reduced sugar 0.7~1.7, enzyme 1~8 and probiotics 1~15；Its preparation method is as follows：The leaf of bamboo is beaten；Reduced sugar, jerusalem artichoke powder, bean cake powder, perilla leaf slurry and vegetable are added in being starched to the leaf of bamboo, mixing slurry is obtained；Adjust the pH of the mixing slurry；Water seal immediately after ultrasonication is carried out in round, anaerobic fermentation and aerobic fermentation are carried out successively, aerobic fermentation terminates when content of reducing sugar is less than 5g/L in slurry to be mixed, and expression separation obtains zymotic fluid；By zymotic fluid in being deposited under low temperature, period carries out ultrasonication；Add L arabinoses or synanthrin regulation mouthfeel.The leaf of bamboo ferment that the present invention is provided can both improve immune function of human body, and the effect with health.
Description
Technical field
The present invention relates to ferment field, in particular to a kind of leaf of bamboo ferment and preparation method thereof.
Background technology
Ferment is commonly called as " enzyme ", is a kind of protein with catalysis activity.No matter animal or plant, the work of all living things
The dynamic participation for being required for enzyme, human body is no exception, daily institute it is feeding digest and assimilate, running, the cell of internal each organ
Metabolism etc. be required for the activity of enzyme, it is seen then that enzyme has a major impact to the health of human body；
Modern study shows that ferment is total performance of various physiological functions in biological phenomena, disease and internal metabolic ferments
Recoverable amount and specific ferment lack have direct relation.Ferment cure the disease be by adjusting human body metabolic balance, it is balanced nutritious, change
Kind vivo environment, so as to improve immunity of organisms, exciting human self-healing function reaches the purpose prevented and cured diseases with vitality.
With the progress and the improvement of people's living standards of society, the health perception of people increasingly strengthens, advocates natural, foster
Raw, safety healthy Lifestyle progressively turns into the trend of society, and enzyme liquid is used as a kind of natural, health, free of contamination strong
Kang Yinpin, it has also become one of health products for getting most of the attention；Do not occur leaf of bamboo ferment also in the prior art；Accordingly, it is desirable to provide one
Plant leaf of bamboo ferment.
The content of the invention
The need in order to meet prior art, the present invention provides a kind of leaf of bamboo ferment and preparation method thereof.
The present invention is achieved through the following technical solutions：
A kind of leaf of bamboo ferment, by weight, including following composition：The leaf of bamboo starches 25~40 perilla leafs and starches 5.3~8.2 vegetables
The probiotics 1~15 of 0.7~1.7 enzyme of puree 7.0~11 jerusalem artichoke powder, 1.4~2.2 bean cake powder, 2.1~3.3 reduced sugar 1~8.
Including following composition preferably, by weight,：Leaf of bamboo slurry 31, perilla leaf slurry 5.9, vegetable 8.3, jerusalem artichoke powder
1.7。
Including following composition preferably, by weight,：Jerusalem artichoke powder 1.9, bean cake powder 2.8, reduced sugar 1.3, enzyme 6 and benefit
Raw bacterium 8.
Preferably, the vegetable is to be selected from Chinese cabbage slurry, sweet potato paste, ternip slurry, carrot paste, celery pulp and Chinese yam pulp
Take 2~4 kinds.
Preferably, the reduced sugar is to choose a kind of from lactose, fructose or maltose.
Preferably, the enzyme is to choose one from carbohydrase, acid starch enzyme, protease, pectinesterase, cellulase
Kind.
Preferably, the probiotics be from lactic acid bacteria, brewer's yeast, than chosen in luxuriant and rich with fragrance German-style bacterium, film acetic acid bacteria it is a kind of or
Two kinds.
A kind of preparation method of the leaf of bamboo ferment, the method is comprised the following steps：
1) leaf of bamboo is beaten；
2) reduced sugar, jerusalem artichoke powder, bean cake powder, perilla leaf slurry and vegetable are added in being starched to the leaf of bamboo, mixing slurry is obtained；
3) pH to 4.0~4.5 of the mixing slurry is adjusted；
4) mixing slurry loading round is carried out into water seal immediately after ultrasonication, anaerobic fermentation and aerobic is carried out successively
Fermentation, aerobic fermentation terminates when content of reducing sugar is less than 5g/L in slurry to be mixed, and expression separation obtains zymotic fluid；
5) by the zymotic fluid in being deposited 1 month under low temperature, period carried out a ultrasonication every 15 days；
6) zymotic fluid of Aging storage is added into L-arabinose or synanthrin regulation mouthfeel, obtains leaf of bamboo ferment.
Preferably, the step 3) in, adjust pH with Fresh Lemon juice.
Preferably, the step 4) in, anaerobic fermentation is divided into two stages, and the first stage is in fermenting 5 at 40 DEG C~45 DEG C
~10 days；Second stage is in fermentation 6~8 days under 35 DEG C~40 DEG C and 3.8~4.2 pH；Aerobic fermentation in 25 DEG C~30 DEG C and
Fermented 30~40 days under 3.3~3.8 pH.
Preferably, the step 4) in ultrasonication power be 400w~500w, the time be 30min~50min；Step
It is rapid 5) in ultrasonication power be 500w~600w, the time be 30min~50min.
The leaf of bamboo contains the nutrients such as substantial amounts of flavones, lactone, polysaccharide, amino acid, vitamin, and bamboo-leaves flavones have good
Antiradical activities, effective regulation human body blood fat and is preferable full-natural nutritive product with antibacterial, oxidation resistant effect；
The vitamin A and C that the leaf of bamboo contains have heat clearing and inflammation relieving, diuresis dredging collateral, the drug action of improving eyesight of making light of one's life by commiting suicide；
Perilla leaf contains multiple nutritional components, is especially enriched in carrotene, vitamin C, B2, abundant carrotene, dimension life
Plain C helps to strengthen immune function of human body, and perilla leaf property and flavor of peppery and warm has functions that cold dispelling, qi-regulating, cough-relieving；
Jerusalem artichoke its stem tuber sweet taste, nontoxic, Li Shui dries, clearing heat and cooling blood；Research finds：Jerusalem artichoke extracts synanthrin, can control
Diabetes are treated, it has dual regulation to blood sugar, i.e., on the one hand can reduce blood sugar in diabetic patients, on the other hand energy again
Raise hypoglycemia glucose；
Appropriate probiotic supplemented can strengthen enteron aisle resistance, maintain colony balance, strengthen intestinal mucosal barrier, maintain acid
Property environment, so as to suppress the breeding of pathogenic bacteria, suppress part intestines problem；
Dregs of beans is rich in carbohydrate, is the important substance for constituting body, storage and offer heat energy, and maintenance cerebral function must
The energy of palpus, adjusts fat metabolism, there is provided dietary fiber, saves protein, and removing toxic substances strengthens function of intestinal canal；Rich in protein, tool
There is maintenance potassium-sodium balance；Eliminate oedema.Enhance immunity.Blood pressure is turned down, anaemia is buffered, is conducive to growing.
Vegetables are rich in mineral matter, vitamin, moisture and dietary fiber, have functions that the skin makeup that gives protection against cancer；
Compared with immediate prior art, the application has the advantages that：
(1) a kind of leaf of bamboo ferment that the present invention is provided, with leaf of bamboo slurry as primary raw material, with jerusalem artichoke powder, bean cake powder, perilla leaf
Slurry and vegetable are auxiliary material, can both improve immune function of human body, and the effect with health；
(2) leaf of bamboo ferment of the invention is under the catalytic action of ultrasonication and enzyme, with more preferable ferment effect, phase
Than traditional fermentation time at least 170 days, the application completed fermentation by only needing at most 90 days；
(3) leaf of bamboo ferment preparation method of the invention is simple, additive-free, safe and reliable.
Specific embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment 1
A kind of leaf of bamboo ferment, by weight：
The leaf of bamboo starches 25 perilla leafs and starches 5.3 Chinese cabbages and the fibre of 2.1 fructose of carrot paste 7.0 jerusalem artichoke powder, 1.4 bean cake powder 0.7
The plain brewer's yeast 1 of enzyme 1 of dimension；
The preparation method of the leaf of bamboo ferment, comprises the following steps：
1) leaf of bamboo is cleaned, dried, crushed, is beaten, obtain leaf of bamboo slurry；
2) fructose, jerusalem artichoke powder, bean cake powder, perilla leaf slurry, Chinese cabbage and carrot paste are added in being starched to the leaf of bamboo, stirring is equal
It is even, obtain mixing slurry；
3) pH to 4.0 of the mixing slurry is adjusted；
4) mixing slurry is loaded into round, water seal immediately after the ultrasonication 30min with power as 400W, in 40 DEG C
Under carry out the first stage anaerobic fermentation of 5 days by a definite date；33 DEG C are cooled to, while adjust pH to 3.8 with lemon juice carrying out 6 days by a definite date
Second stage anaerobic fermentation；Then by slurries tank switching, stirring；25 DEG C are cooled to, while adjust pH to 3.3 with lemon juice carrying out
The aerobic fermentation of 30 days by a definite date；Aerobic fermentation terminates when content of reducing sugar is 4.9 in slurry to be mixed, and expression separation obtains zymotic fluid；
5) depositing the zymotic fluid at low temperature carries out Aging storage for 1 month, is carried out once every 15 days during after-ripening
Ultrasonication, power per treatment is 500W, and the time is 30min；
6) zymotic fluid of after-ripening is added into L-arabinose regulation mouthfeel, obtains leaf of bamboo ferment.
Embodiment 2
A kind of leaf of bamboo ferment, by weight：
The leaf of bamboo starches 31 perilla leafs slurry 5.9 Hu trailing plants slurry+sweet potato pastes+lactose of 8.3 jerusalem artichoke powder of Chinese yam pulp, 1.7 bean cake powder 2.5
0.9 5 lactic acid bacterias of pectinesterase+brewer's yeast 4；
The preparation method of the leaf of bamboo ferment, comprises the following steps：
1) leaf of bamboo is cleaned, dried, crushed, is beaten, obtain leaf of bamboo slurry；
2) lactose, jerusalem artichoke powder, bean cake powder, perilla leaf slurry, carrot paste+sweet potato paste+Chinese yam are added in being starched to the leaf of bamboo
Slurry, stirs, and obtains mixing slurry；
3) pH to 4.2 of the mixing slurry is adjusted；
4) mixing slurry is loaded into round, water seal immediately after the ultrasonication 38min with power as 435W, in 42 DEG C
Under carry out the first stage anaerobic fermentation of 7 days by a definite date；37 DEG C are cooled to, while adjust pH to 4.0 with lemon juice carrying out 7 days by a definite date
Second stage anaerobic fermentation；Then by slurries tank switching, stirring；28 DEG C are cooled to, while adjust pH to 3.5 with lemon juice carrying out
The aerobic fermentation of 34 days by a definite date；Fermentation ends when content of reducing sugar is 4.8 in slurry to be mixed, expression separation obtains zymotic fluid；
5) depositing the zymotic fluid at low temperature carries out Aging storage for 1 month, is carried out once every 15 days during after-ripening
Ultrasonication, power per treatment is 525W, and the time is 35min；
6) zymotic fluid of after-ripening is added into synanthrin section mouthfeel, obtains leaf of bamboo ferment.
Embodiment 3
A kind of leaf of bamboo ferment, by weight：
The leaf of bamboo starches 37 perilla leafs slurry 7.2 Ipomoea batatas and the egg of 2.8 maltose of Chinese yam pulp 10.1 jerusalem artichoke powder, 1.9 bean cake powder 1.3
White enzyme 6 is than luxuriant and rich with fragrance German-style bacterium 8；
The preparation method of the leaf of bamboo ferment, comprises the following steps：
1) leaf of bamboo is cleaned, dried, crushed, is beaten, obtain leaf of bamboo slurry；
2) maltose, jerusalem artichoke powder, bean cake powder, perilla leaf slurry, Ipomoea batatas and Chinese yam pulp are added in being starched to the leaf of bamboo, stirring is equal
It is even, obtain mixing slurry；
3) pH to 4.4 of the mixing slurry is adjusted；
4) mixing slurry is loaded into round, water seal immediately after the ultrasonication 44min with power as 465W, in 44 DEG C
Under carry out the first stage anaerobic fermentation of 8 days by a definite date；36 DEG C are cooled to, while adjust pH to 4.1 with lemon juice carrying out 7 days by a definite date
Second stage anaerobic fermentation；Then by slurries tank switching, stirring；29 DEG C are cooled to, while adjust pH to 3.4 with lemon juice carrying out
The aerobic fermentation of 37 days by a definite date；Fermentation ends when content of reducing sugar is 4.6 in slurry to be mixed, expression separation obtains zymotic fluid；
5) depositing the zymotic fluid at low temperature carries out Aging storage for 1 month, is carried out once every 15 days during after-ripening
Ultrasonication, power per treatment is 555W, and the time is 42min；
6) zymotic fluid of after-ripening is added into L-arabinose regulation mouthfeel, obtains leaf of bamboo ferment.
Embodiment 4
A kind of leaf of bamboo ferment, by weight：
The leaf of bamboo starches 40 perilla leafs slurry 8.2 Chinese yam pulps+carrot paste+bean cake powder of 11 jerusalem artichoke powder of sweet potato paste+celery pulp 2.2
The film acetic acid bacteria of 3.3 maltose, 1.7 acid starch enzyme 8+lactic acid bacteria 15；
The preparation method of the leaf of bamboo ferment, comprises the following steps：
1) leaf of bamboo is cleaned, dried, crushed, is beaten, obtain leaf of bamboo slurry；
2) maltose, jerusalem artichoke powder, bean cake powder, perilla leaf slurry, Chinese yam pulp+carrot paste+Ipomoea batatas are added in being starched to the leaf of bamboo
Slurry+celery pulp, stirs, and obtains mixing slurry；
3) pH to 4.5 of the mixing slurry is adjusted；
4) mixing slurry is loaded into round, water seal immediately after the ultrasonication 50min with power as 500W, in 45 DEG C
Under carry out the first stage anaerobic fermentation of 10 days by a definite date；40 DEG C are cooled to, while adjusting pH to 4.2 with lemon juice carries out by a definite date 8
It second stage anaerobic fermentation；Then by slurries tank switching, stirring；30 DEG C are cooled to, while adjust pH to 3.8 with lemon juice entering
The aerobic fermentation of 40 days behavior phases；Fermentation ends when content of reducing sugar is 4.95 in slurry to be mixed, expression separation obtains zymotic fluid；
5) depositing the zymotic fluid at low temperature carries out Aging storage for 1 month, is carried out once every 15 days during after-ripening
Ultrasonication, power per treatment is 600W, and the time is 50min；
6) zymotic fluid of after-ripening is added into L-arabinose regulation mouthfeel, obtains leaf of bamboo ferment.
Table 1：Embodiment 1-4 ferment raw material is constituted
Below with mouse as experimental subjects, the leaf of bamboo ferment of embodiment of the present invention 1-4 offers is further illustrated to exempting from
The adjustment effect of epidemic disease function.
1 material and method
1.1 materials
The leaf of bamboo ferment that embodiment of the present invention 1-4 is provided；
Sheep Blood：Jilin University's animal experimental center.
1.2 experimental animals
Kunming mouse, male, 18~22g of body weight, Jilin University's Experimental Animal Center, quality certification number：SCXK- (Ji)
2013-0001。
1.3 experiment packets
72 mouse are taken, breeding observing 3d is divided into 6 groups, group 1, group 2, group 3, group 4, model group and blank control group, every group
12, the leaf of bamboo ferment 15mL described in group 1-4 difference gavage embodiment of the present invention 1-4, blank control group and model group are orally filled
Stomach equivalent distilled water.The daily gavage of each group animal once, continuous gavage 30d.
1.4 instruments
MCO-175 CO2gas incubators：Japanese Sanyo companies；TDL-40B low speed desk centrifuges：Town in Shanghai booth section
Learn instrument plant；Superclean bench；Micropore hemagglutination test plate：Beijing Ding Guo biotechnologys Co., Ltd；High-pressure sterilizing pot；It is dynamic
Thing electronic scale；Drinking bottle；Operating scissors；Ophthalmic tweezers；Gastric perfusion needle.
1.5 methods
1.5.1 the collection sheep taking blood from jugular vein of Sheep Blood, sheep blood is placed with the sterilizing conical flask of bead, court
The shake of one direction, to take off fiber, it is standby to be put into 4 DEG C of Refrigerator stores, can preserve 2 weeks.
1.5.2 animal and serum be immunized separate and take sheep blood, with brine 3 times, 3000r/min is centrifuged every time,
10min.Hematocrit sheep red blood cell (SRBC) (SRBC) is made into the thin suspension of 2% (v/v) with physiological saline, group 1-4 and model group it is small
Mouse intraperitoneal injection 0.2m L are immunized.After 4d, extract eyeball and take blood in centrifuge tube, about 1h is placed, by solidification blood and tube wall
Peel off, serum is fully separated out, 3000r/min centrifugation 10min collect serum.Peel off taking-up group 1-4, model group and blank pair
According to the mouse spleen of group, claim its quality, calculate its spleen index.
Spleen index=spleen quality (g)/mouse last body weight (g)
1.5.3 be respectively placed in the serum of different dilution factors to serum doubling dilution micro by agglutinating reaction physiological saline
In hemagglutination test plate, per the μ L of hole 50, the SRBC suspensions of 50 μ L 0.5% (v/v) are added, mixed, loaded in the square position of moistening and add
Lid, in 37 DEG C of incubation 3h, observes hemagglutination degree.
1.5.4 data processing and result judgement serum agglutination degree are calculated as follows antibody product：
Antibody level=S+2S2+3S3.....n Sn
In formula：N is the index of two-fold dilution；S represents the rank of aggegation degree.
1.6 data processings
Test data carries out statistical disposition using variance analysis.Each group of data is represented with x ± s, using SPSS16.0 softwares
Carry out variance analysis and t inspections, p<0.05 is significant difference, statistically significant.
2 results and analysis
2.1 leaf of bamboo ferment are to Mouse Weight weightening and the influence of immune organ (spleen)
The leaf of bamboo ferment of table 2 is to Mouse Weight weightening and the influence of spleen index
Note：Compared with model group, * p<0.05, * * p<0.01
From table 2, before nursing, animal is grouped at random, and after feeding 30d, the Mouse Weight weightening for giving leaf of bamboo ferment is bright
It is aobvious to be less than model group and naive mice weight gain.Leaf of bamboo ferment is the sticky liquid of comparing, and glucide therein may
Make mouse that there is satiety, thus influence feed, so that its weight gain slows down.
As shown in Table 2, compared with blank group, the spleen index of model group is substantially less than the spleen index of blank group, table to model group
The immunity degradation of bright model group.Compared with model group, the spleen index to ferment group is significantly higher than model group to the spleen index of group 1-4
Spleen index (p<0.05).Spleen is the important immune organ of human body, and humoral immunity is relevant with B cell, and spleen is B cell synthesis
Place, so spleen is relevant with humoral immunity.The spleen index of the mouse of group 1-4 shows that leaf of bamboo ferment can be right apparently higher than model group
Humoral immunity plays a part of positive regulator.
Influence of 2.2 leaf of bamboo ferment to mice serum hemolysin
Influence of the leaf of bamboo ferment of table 3 to mice serum hemolysin
Note：Compared with model group, * p<0.05, * * p<0.01
Serum hemolysin can represent that humoral immunity with antibody product into positive correlation, get over by antibody product with antibody product
Greatly, show that humoral immunity effect is stronger；As shown in Table 3, after the leaf of bamboo ferment 30d of gavage mouse the present embodiment 1-4, as a result show
Show, group 1-4 compares with model group, and antibody product shows that leaf of bamboo ferment group 1-4 is remarkably improved mouse apparently higher than model group
Humoral immunity level.
The above embodiments are merely illustrative of the technical solutions of the present invention rather than its limitations, although with reference to above-described embodiment pair
The present invention has been described in detail, and those of ordinary skill in the art can still enter to specific embodiment of the invention
Row modification or equivalent, these are applying without departing from any modification of spirit and scope of the invention or equivalent
Within pending claims of the invention.
Claims (10)
1. a kind of leaf of bamboo ferment, it is characterised in that by weight, including following composition：Leaf of bamboo slurry 25~40, perilla leaf slurry
5.3~8.2, vegetable 7.0~11, jerusalem artichoke powder 1.4~2.2, bean cake powder 2.1~3.3, reduced sugar 0.7~1.7, the and of enzyme 1~8
Probiotics 1~15.
2. a kind of leaf of bamboo ferment as claimed in claim 1, it is characterised in that by weight, including following composition：The leaf of bamboo is starched
31st, perilla leaf slurry 5.9, vegetable 8.3, jerusalem artichoke powder 1.7.
3. a kind of leaf of bamboo ferment as claimed in claim 1, it is characterised in that by weight, including following composition：Jerusalem artichoke powder
1.9th, bean cake powder 2.8, reduced sugar 1.3, enzyme 6 and probiotics 8.
4. a kind of leaf of bamboo ferment as claimed in claim 1, it is characterised in that the vegetable is from Chinese cabbage slurry, sweet potato paste, in vain
2~4 kinds are chosen in radish slurry, carrot paste, celery pulp and Chinese yam pulp.
5. a kind of leaf of bamboo ferment as claimed in claim 1, it is characterised in that the reduced sugar is from lactose, fructose or malt
Chosen in sugar a kind of.
6. a kind of leaf of bamboo ferment as claimed in claim 1, it is characterised in that the enzyme is from carbohydrase, acid starch enzyme, egg
Choose a kind of in white enzyme, pectinesterase or cellulase.
7. a kind of leaf of bamboo ferment as claimed in claim 1, it is characterised in that the probiotics be from lactic acid bacteria, brewer's yeast,
One or two are chosen in Bifidus, film acetic acid bacteria.
8. a kind of preparation method of leaf of bamboo ferment as claimed in claim 1, it is characterised in that the method is comprised the following steps：
1) leaf of bamboo is beaten；
2) reduced sugar, jerusalem artichoke powder, bean cake powder, perilla leaf slurry and vegetable are added in being starched to the leaf of bamboo, mixing slurry is obtained；
3) pH to 4.0~4.5 of the mixing slurry is adjusted；
4) mixing slurry loading round is carried out into water seal immediately after ultrasonication, anaerobic fermentation and aerobic hair is carried out successively
Ferment, aerobic fermentation terminates when content of reducing sugar is less than 5g/L in slurry to be mixed, and expression separation obtains zymotic fluid；
5) by the zymotic fluid in being deposited 1 month under low temperature, period carried out a ultrasonication every 15 days；
6) zymotic fluid of Aging storage is added into L-arabinose or synanthrin regulation mouthfeel, obtains leaf of bamboo ferment.
9. a kind of preparation method of leaf of bamboo ferment as claimed in claim 8, it is characterised in that the step 4) in, anaerobic hair
Ferment is divided into two stages, and the first stage is in fermentation 5~10 days at 40 DEG C~45 DEG C；Second stage in 35 DEG C~40 DEG C and 3.8~
Fermented 6~8 days under 4.2 pH；Aerobic fermentation is in fermentation 30~40 days under 25 DEG C~30 DEG C and 3.3~3.8 pH.
10. a kind of preparation method of leaf of bamboo ferment as claimed in claim 8, it is characterised in that the step 4) in, ultrasonic wave
The power for the treatment of is 400w~500w, and the time is 30min~50min；Step 5) in ultrasonication power 500w~600w,
Time is 30min~50min.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108283311A (en) * | 2018-01-09 | 2018-07-17 | 安徽妙奇树生物科技有限公司 | A kind of high nutrition ferment and preparation method |
| CN108433101A (en) * | 2018-01-15 | 2018-08-24 | 浙江科技学院 | A kind of method that leaf of bamboo Ultramicro-powder prepares leaf of bamboo ferment and leaf of bamboo enzyme beverage |
| CN108576809A (en) * | 2018-04-11 | 2018-09-28 | 邵士玲 | A kind of production method of inonotus obliquus ferment and its stoste |
| CN108651794A (en) * | 2018-04-28 | 2018-10-16 | 内蒙古济世源环保生物科技有限公司 | Composite enzyme drink and preparation method thereof |
| CN108713669A (en) * | 2018-05-24 | 2018-10-30 | 浙江竹孝宝生物科技有限公司 | A kind of preparation method of leaf of bamboo enzyme beverage |
| CN109369288A (en) * | 2018-11-06 | 2019-02-22 | 北京市紫竹院公园管理处 | A kind of plant enzyme fertilizer and its application in plant rejuvenation |
| CN109832620A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of purple perilla fermented product and preparation method thereof |
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| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
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