CN106974268A - A kind of preparation method of black fruit fructus lycii ferment - Google Patents
A kind of preparation method of black fruit fructus lycii ferment Download PDFInfo
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- CN106974268A CN106974268A CN201710262923.8A CN201710262923A CN106974268A CN 106974268 A CN106974268 A CN 106974268A CN 201710262923 A CN201710262923 A CN 201710262923A CN 106974268 A CN106974268 A CN 106974268A
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- fructus lycii
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 229940088598 enzyme Drugs 0.000 claims abstract description 62
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- 238000003756 stirring Methods 0.000 claims abstract description 27
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
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- 239000003795 chemical substances by application Substances 0.000 claims description 3
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- 108020004410 pectinesterase Proteins 0.000 claims description 3
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- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 2
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- 239000000835 fiber Substances 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
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- 238000000034 method Methods 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract 1
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
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- 108010012715 Superoxide dismutase Proteins 0.000 description 4
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- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 241000169546 Lycium ruthenicum Species 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation method of black fruit fructus lycii ferment, this method comprises the following steps：(1) the residual fruit of black fruit fructus lycii or pomace are obtained into black fruit fructus lycii powder through ultramicro grinding；(2) pure water, stabilizer are added in the black fruit fructus lycii powder and is heated, through naturally cooling to room temperature, black fruit fructus lycii stoste is obtained；(3) preactivated pectase or cellulase or pectase cellulose complex enzyme is first added in the black fruit fructus lycii stoste, is digested after stirring, adds protease amylase cellulose complex enzyme, is digested after stirring, obtains enzymolysis liquid；(4) inoculation yeast bacterium, lactic acid bacteria and acetic acid bacteria in the enzymolysis liquid, sealed fermenting culture after stirring, add sucrose after filtering off and removing residue, obtain black fruit fructus lycii enzyme liquid；The black fruit fructus lycii enzyme liquid is freeze-dried, crush after produce black fruit fructus lycii ferment powder.The with low cost, cycle of the invention is short, and products obtained therefrom ferment nutritive value is higher.
Description
Technical field
The present invention relates to ferment powder preparation field, more particularly to a kind of preparation method of black fruit fructus lycii ferment.
Background technology
Essential fatty acid that lycium ruthenicum fruit contains, alkaloid, phenols, protein, vitamin, and contain 18
Essential amino acid is planted, its trace element is also very abundant, additionally containing more reduction polysaccharide and colors, especially
It is containing abundant natural class anthocyanin；And with hypoglycemic, antifatigue, raising immunity of organisms, anti-oxidant anti-aging, anticancer
Antitumor action.
Ferment is the saying of Japan and Taiwan, commonly referred to as " enzyme ", and it is the egg for being catalyzed specified chemical reaction
White matter, RNA or its complex, also have expert to think that ferment is the active matter being made up of several amino acids, vitamin and mineral matter
Matter, is referred to as " active material " and " material for grasping all vital movements ".It is well known that nutrient must ferment work
15 μm or so of small molecule is decomposed under, Gut wall epithelial cells could be passed through, by capillary absorbance, have starch in oral cavity
There is pepsin in ferment, stomach, liver then secretes fatty ferment, and spleen then secretes various comprehensive enzymes, these ferment pass through
Decomposition to nutrient promotes it to absorb, so as to reach the comprehensive function nursed one's health comprehensively.It follows that the effect of ferment to close weight
Will.
Traditional ferment production uses microorganism spontaneous fermentation, and fermentation process is uncontrollable, is highly prone to harmful microorganism pollution,
Not only quality is unstable for products obtained therefrom, is also easy to the presence of security-hidden trouble, and fermentation period is longer, and at least several months is to one
Year.Fermentation period is long, and efficiency is low, and cost is high.
At present, the raw materials for production of ferment are fresh fruit, and cost is high, and processed side product is big for environment pollution.Black fruit Chinese holly
The residual fruit of Qi or pomace are the byproducts of black fruit lyceum juice secondary industry, are thrown away usually as rubbish, pollute environment, increase enterprise
Blowdown cost.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation of short black fruit fructus lycii ferment of with low cost, cycle
Method.
To solve the above problems, a kind of preparation method of black fruit fructus lycii ferment of the present invention, comprises the following steps：
(1) the residual fruit of black fruit fructus lycii or pomace are less than 40 μm through ultramicro grinding to particle diameter, obtain black fruit fructus lycii powder；
(2) 1 is pressed in the black fruit fructus lycii powder：1 weight is than adding pure water, after stirring and evenly mixing, and it is stable to add 1g by every L mixed liquors
Agent, and heated 25 ~ 30 minutes in 70 DEG C, through naturally cooling to room temperature, obtain black fruit fructus lycii stoste；
(3) preactivated pectase or cellulase are first added in the black fruit fructus lycii stoste or pectase-cellulose is compound
Enzyme, after stirring, digests 3 ~ 4 hours in 50 ~ 60 DEG C, then adds protease-amylase-cellulose complex enzyme, stirring is equal
After even, digested 2 ~ 4 hours in 40 ~ 50 DEG C, obtain enzymolysis liquid；
(4) 1.5 ~ 2% saccharomycete, 4 ~ 5% lactic acid bacterias and 0.5 ~ 1% acetic acid bacteria are inoculated with successively by its weight in the enzymolysis liquid, stir
It is closed after uniform, in 30 DEG C of fermented and cultureds 1 ~ 3 day, supernatant is obtained after filtering off and removing residue, is added in the supernatant by 10g/L
Enter sucrose, obtain black fruit fructus lycii enzyme liquid；The black fruit fructus lycii enzyme liquid is freeze-dried, be crushed to 500 ~ 1000 mesh after produce
Black fruit fructus lycii ferment powder.
The step (2) in stabilizer refer to sodium citrate, potassium citrate, sodium isoascorbate, arabo-ascorbic acid potassium,
Any one in chitosan.
The addition of the step (3) middle pectase or cellulase or pectase-cellulose complex enzyme is by per ton described black
12 ~ 15g is added in fruit matrimony vine stoste.
Pectase-the cellulose complex enzyme refers to pectase and cellulase by 1：0.5 ~ 1 weight is than mixing
Into.
(3) middle pectase refers to any one in polygalacturonase, pectin lyase and pectinesterase to the step
Or combination.
The addition of the step (3) middle protease-amylase-cellulose complex enzyme is former by the black fruit fructus lycii per ton
14 ~ 15g is added in liquid；Protease-amylase-the cellulose complex enzyme refers to protease, amylase, cellulase by 1：
1：1 weight ratio is mixed.
(4) middle saccharomycete refers to distillery yeast or aroma-producing yeasts to the step.
(4) middle lactic acid bacteria is streptococcus thermophilus, Lactobacillus plantarum, any combination of Bifidobacterium to the step.
The condition of the step (4) middle freeze-drying refers to that temperature is -40 DEG C ~ -80 DEG C, and vacuum is 10 ~ 40Pa.
The present invention has advantages below compared with prior art：
1st, the present invention overcomes traditional ferment to be prepared by raw material of fresh fruit, and cost is high, periodically strong shortcoming, and endeavours
In turning waste into wealth, black fruit fructus lycii ferment powder is prepared using the residual fruit of black fruit fructus lycii or pomace as raw material, products obtained therefrom not only cost
It is cheap and nutrition is more rich（Bioactive enzyme content is higher）.
2nd, the fermented with pure strains technology that the present invention is combined using yeast, lactic acid bacteria and acetic acid bacteria, realization was fermented
The whole process of journey is precisely controlled, and products obtained therefrom stay in grade, quality safety is controllable, and greatly shortens ferment manufacturing cycle（From tradition
The several months of technique foreshortened to several weeks to 1 year）.
3rd, not only there is abundant protease, lipase, amylase, cellulose using ferment product obtained by the inventive method
Enzyme, superoxide dismutase, metabolite and substantial amounts of probiotic cell, and possess the health-care efficacy of black fruit fructus lycii itself,
The blank of prior art is not only filled up, and with bigger nutritive value and health-care efficacy, long-term consumption can reach toxin expelling and support
Face, softening blood vessel, the medical value and health-care effect for improving microcirculation, improving antioxidant ability of organism, anti-aging etc..
4th, principle of the invention science, equipment is simple, suitable for large-scale production.
5th, by the black fruit fructus lycii ferment of embodiment 1 ~ 3 respectively according to protease in GB/T23527-2009 protease preparations
Assay method；Determination of amylase method in GB/T 24401-2009 a- diastases；GB/T 23535-2009 lipase
Superoxide dismutase (SOD) activity in the assay method of lipase and GB/T 5009.171-2003 health foods in preparation
Assay method measure protease, amylase, lipase and SOD activity respectively, take the black fruit fructus lycii of step (1) gained former
Liquid is as a comparison case.As a result it is as shown in table 1：
Table 1
As a result show, black fruit fructus lycii ferment of the invention includes abundant bioenzyme activity composition, has compared with black fruit lyceum juice
Significantly improve, achieve significant technique effect, be a kind of very excellent health product.
Embodiment
A kind of preparation method of black fruit fructus lycii ferment of embodiment 1, comprises the following steps：
(1) the residual fruit of black fruit fructus lycii or pomace are less than 40 μm through ultramicro grinding to particle diameter, obtain black fruit fructus lycii powder.
(2) 1 is pressed in black fruit fructus lycii powder：1 weight ratio（kg/kg）Pure water is added, after stirring and evenly mixing, is added by every L mixed liquors
1g stabilizers, and heated 25 minutes in 70 DEG C, through naturally cooling to room temperature, obtain black fruit fructus lycii stoste.
Wherein：Stabilizer refers in sodium citrate, potassium citrate, sodium isoascorbate, arabo-ascorbic acid potassium, chitosan
Any one.
(3) preactivated pectase or cellulase are first added in black fruit fructus lycii stoste or pectase-cellulose is compound
Enzyme（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digested 3 hours in 50 DEG C, then add egg
White enzyme-amylase-cellulose complex enzyme, after stirring, digests 2 hours in 40 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme presses black fruit fructus lycii stoste per ton
Middle addition 12g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：0.5 weight ratio（kg/kg）Mixing
Form.Pectase refers to any one or combination in polygalacturonase, pectin lyase and pectinesterase.
The addition of protease-amylase-cellulose complex enzyme in black fruit fructus lycii stoste per ton by adding 14g；Albumen
Enzyme-amylase-cellulose complex enzyme refers to protease, amylase, cellulase by 1：1：1 weight ratio（kg/kg）Mixing
Form.
(4) 1.5% saccharomycete, 4% lactic acid bacteria and 0.5% acetic acid bacteria are inoculated with successively by its weight in enzymolysis liquid, after stirring
It is closed, in 30 DEG C of fermented and cultureds 1 day, supernatant is obtained after filtering off and removing residue, sucrose is added by 10g/L in the supernatant,
Obtain black fruit fructus lycii enzyme liquid；Black fruit fructus lycii enzyme liquid temperature be -40 DEG C, vacuum be under conditions of 10Pa it is chilled dry
It is dry, be crushed to after 500 mesh and produce black fruit fructus lycii ferment powder.
Wherein：Saccharomycete refers to distillery yeast or aroma-producing yeasts.Lactic acid bacteria is streptococcus thermophilus, Lactobacillus plantarum, bifid
Any combination of bacillus.
A kind of preparation method of black fruit fructus lycii ferment of embodiment 2, comprises the following steps：
(1) the residual fruit of black fruit fructus lycii or pomace are less than 40 μm through ultramicro grinding to particle diameter, obtain black fruit fructus lycii powder.
(2) 1 is pressed in black fruit fructus lycii powder：1 weight ratio（kg/kg）Pure water is added, after stirring and evenly mixing, is added by every L mixed liquors
1g stabilizers, and heated 30 minutes in 70 DEG C, through naturally cooling to room temperature, obtain black fruit fructus lycii stoste.
Wherein：Stabilizer be the same as Example 1.
(3) preactivated pectase or cellulase are first added in black fruit fructus lycii stoste or pectase-cellulose is compound
Enzyme（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digested 4 hours in 60 DEG C, then add egg
White enzyme-amylase-cellulose complex enzyme, after stirring, digests 4 hours in 50 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme presses black fruit fructus lycii stoste per ton
Middle addition 15g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：1 weight ratio（kg/kg）Mixing and
Into.Pectase be the same as Example 1.
The addition of protease-amylase-cellulose complex enzyme in black fruit fructus lycii stoste per ton by adding 15g；Albumen
Enzyme-amylase-cellulose complex enzyme be the same as Example 1.
(4) 2% saccharomycete, 5% lactic acid bacteria and 1% acetic acid bacteria are inoculated with successively by its weight in enzymolysis liquid, it is closed after stirring,
In 30 DEG C of fermented and cultureds 2 days, supernatant is obtained after filtering off and removing residue, sucrose is added by 10g/L in the supernatant, obtains black
Fruit matrimony vine enzyme liquid；Black fruit fructus lycii enzyme liquid temperature be -80 DEG C, vacuum be under conditions of 40Pa it is freeze-dried, crush
Black fruit fructus lycii ferment powder is produced after to 1000 mesh.
Wherein：Saccharomycete, lactic acid bacteria be the same as Example 1.
A kind of preparation method of black fruit fructus lycii ferment of embodiment 3, comprises the following steps：
(1) the residual fruit of black fruit fructus lycii or pomace are less than 40 μm through ultramicro grinding to particle diameter, obtain black fruit fructus lycii powder.
(2) 1 is pressed in black fruit fructus lycii powder：1 weight ratio（kg/kg）Pure water is added, after stirring and evenly mixing, is added by every L mixed liquors
1g stabilizers, and heated 30 minutes in 70 DEG C, through naturally cooling to room temperature, obtain black fruit fructus lycii stoste.
Wherein：Stabilizer be the same as Example 1.
(3) preactivated pectase or cellulase are first added in black fruit fructus lycii stoste or pectase-cellulose is compound
Enzyme（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digested 3 hours in 60 DEG C, then add egg
White enzyme-amylase-cellulose complex enzyme, after stirring, digests 3 hours in 50 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme presses black fruit fructus lycii stoste per ton
Middle addition 15g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：0.6 weight ratio（kg/kg）Mixing
Form.Pectase be the same as Example 1.
The addition of protease-amylase-cellulose complex enzyme in black fruit fructus lycii stoste per ton by adding 14.4g；Egg
White enzyme-amylase-cellulose complex enzyme be the same as Example 1.
(4) 1.5% saccharomycete, 4% lactic acid bacteria and 0.5% acetic acid bacteria are inoculated with successively by its weight in enzymolysis liquid, after stirring
It is closed, in 30 DEG C of fermented and cultureds 3 days, supernatant is obtained after filtering off and removing residue, sucrose is added by 10g/L in the supernatant,
Obtain black fruit fructus lycii enzyme liquid；Black fruit fructus lycii enzyme liquid temperature be -50 DEG C, vacuum be under conditions of 20Pa it is chilled dry
It is dry, be crushed to after 600 mesh and produce black fruit fructus lycii ferment powder.
Wherein：Saccharomycete, lactic acid bacteria be the same as Example 1.
A kind of preparation method of black fruit fructus lycii ferment of embodiment 4, comprises the following steps：
(1) the residual fruit of black fruit fructus lycii or pomace are less than 40 μm through ultramicro grinding to particle diameter, obtain black fruit fructus lycii powder.
(2) 1 is pressed in black fruit fructus lycii powder：1 weight ratio（kg/kg）Pure water is added, after stirring and evenly mixing, is added by every L mixed liquors
1g stabilizers, and heated 28 minutes in 70 DEG C, through naturally cooling to room temperature, obtain black fruit fructus lycii stoste.
Wherein：Stabilizer be the same as Example 1.
(3) preactivated pectase or cellulase are first added in black fruit fructus lycii stoste or pectase-cellulose is compound
Enzyme（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digest 3.5 hours, then add in 58 DEG C
Protease-amylase-cellulose complex enzyme, after stirring, digests 3 hours in 45 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme presses black fruit fructus lycii stoste per ton
Middle addition 13g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：0.8 weight ratio（kg/kg）Mixing
Form.Pectase be the same as Example 1.
The addition of protease-amylase-cellulose complex enzyme in black fruit fructus lycii stoste per ton by adding 14.8g；Egg
White enzyme-amylase-cellulose complex enzyme be the same as Example 1.
(4) 1.8% saccharomycete, 4.5% lactic acid bacteria and 0.8% acetic acid bacteria are inoculated with successively by its weight in enzymolysis liquid, stir
It is closed afterwards, in 30 DEG C of fermented and cultureds 2 days, supernatant is obtained after filtering off and removing residue, sugarcane is added by 10g/L in the supernatant
Sugar, obtains black fruit fructus lycii enzyme liquid；Black fruit fructus lycii enzyme liquid temperature be -70 DEG C, vacuum be under conditions of 30Pa it is chilled
Dry, be crushed to after 800 mesh and produce black fruit fructus lycii ferment powder.
Wherein：Saccharomycete, lactic acid bacteria be the same as Example 1.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Any modifications, equivalent substitutions and improvements made within principle etc., should be included in the scope of the protection.
Claims (9)
1. a kind of preparation method of black fruit fructus lycii ferment, comprises the following steps：
(1) the residual fruit of black fruit fructus lycii or pomace are less than 40 μm through ultramicro grinding to particle diameter, obtain black fruit fructus lycii powder；
(2) 1 is pressed in the black fruit fructus lycii powder：1 weight is than adding pure water, after stirring and evenly mixing, and it is stable to add 1g by every L mixed liquors
Agent, and heated 25 ~ 30 minutes in 70 DEG C, through naturally cooling to room temperature, obtain black fruit fructus lycii stoste；
(3) preactivated pectase or cellulase are first added in the black fruit fructus lycii stoste or pectase-cellulose is compound
Enzyme, after stirring, digests 3 ~ 4 hours in 50 ~ 60 DEG C, then adds protease-amylase-cellulose complex enzyme, stirring is equal
After even, digested 2 ~ 4 hours in 40 ~ 50 DEG C, obtain enzymolysis liquid；
(4) 1.5 ~ 2% saccharomycete, 4 ~ 5% lactic acid bacterias and 0.5 ~ 1% acetic acid bacteria are inoculated with successively by its weight in the enzymolysis liquid, stir
It is closed after uniform, in 30 DEG C of fermented and cultureds 1 ~ 3 day, supernatant is obtained after filtering off and removing residue, is added in the supernatant by 10g/L
Enter sucrose, obtain black fruit fructus lycii enzyme liquid；The black fruit fructus lycii enzyme liquid is freeze-dried, be crushed to 500 ~ 1000 mesh after produce
Black fruit fructus lycii ferment powder.
2. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (2) in it is steady
Determine agent and refer to any one in sodium citrate, potassium citrate, sodium isoascorbate, arabo-ascorbic acid potassium, chitosan.
3. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (3) middle pectin
The addition of enzyme or cellulase or pectase-cellulose complex enzyme, which is pressed, adds 12 ~ 15g in the black fruit fructus lycii stoste per ton.
4. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 3, it is characterised in that：Pectase-the fiber
Plain complex enzyme refers to pectase and cellulase by 1：0.5 ~ 1 weight ratio is mixed.
5. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (3) middle pectin
Enzyme refers to any one or combination in polygalacturonase, pectin lyase and pectinesterase.
6. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (3) middle albumen
The addition of enzyme-amylase-cellulose complex enzyme is pressed and 14 ~ 15g is added in the black fruit fructus lycii stoste per ton；The albumen
Enzyme-amylase-cellulose complex enzyme refers to protease, amylase, cellulase by 1：1：1 weight ratio is mixed.
7. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (4) middle yeast
Bacterium refers to distillery yeast or aroma-producing yeasts.
8. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (4) middle lactic acid
Bacterium is streptococcus thermophilus, Lactobacillus plantarum, any combination of Bifidobacterium.
9. a kind of preparation method of black fruit fructus lycii ferment as claimed in claim 1, it is characterised in that：The step (4) middle freezing
Dry condition refers to that temperature is -40 DEG C ~ -80 DEG C, and vacuum is 10 ~ 40Pa.
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| CN109480281A (en) * | 2018-12-28 | 2019-03-19 | 齐鲁工业大学 | A kind of organic black fruit fructus lycii ferment and preparation method thereof |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
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