CN105124701A - Chrysanthemum enzyme beverage manufacture method using honey source bacteria - Google Patents

Abstract

The invention provides a method for making chrysanthemum enzyme beverage with nectar-derived bacteria. The technological feature is to use chrysanthemum as the main raw material. The preservation number preserved in the China Typical Culture Collection Center on June 24, 2013 is: CCTCC? NO: Bacillus of M2013283? amylolique faciens? Bacillus amyloliquefaciens of H47 is a fermentation strain. According to the volume ratio of chrysanthemum: raw honey: pure water is 2-5: 1-3: 7-2, add it and mix it evenly to make the chrysanthemum fermentation stock solution, add the nectar source bacteria seed liquid to the fermentation stock solution according to the ratio of 1-5%. The crude product of the chrysanthemum enzyme beverage can be obtained after fermenting for 6-14 days at a temperature of 25°C-35°C and a pH value of 5.0-8.0. After coarse filtration with a mesh number of 20-32 to filter out large particle residues, and then fine filtration with a mesh number of 80-100 to further filter out small particle residues, the chrysanthemum enzyme beverage is obtained.

Description

A kind of method of making chrysanthemum enzyme beverage with nectar source bacteria

technical field

The invention relates to an enzyme production method, in particular to a fermentation method of chrysanthemum enzyme beverage, and belongs to the technical field of bioengineering.

Background technique

Enzyme is a Japanese name for enzyme (enzyme), and later the initial biologically active products obtained by microbial fermentation are collectively referred to as enzymes. However, because many producers do not pay attention to the use of fermenting microorganisms and wild functional materials, the development and application of enzyme products are affected by their side effects and poor functionality. Through a large number of screening and experiments, the present invention obtains a green and healthy enzyme production method with obvious effect.

According to classic records, the history of China's cultivation of chrysanthemums has been more than 3,000 years. The earliest records can be found in "Zhou Guan" and "Bu Ya". "Book of Rites·Yue Ling Pian": "Ji Qiu's moon, Ju has Huang Hua", which shows that chrysanthemums bloomed in the autumn moon, and they were all wild species at that time, and the flowers were yellow. There are records of chrysanthemums in "The Book of Songs" from the Zhou Dynasty to the Spring and Autumn and Warring States period and Qu Yuan's "Li Sao". "Li Sao" has the sentence "drinking magnolia in the morning and falling dew, and eating autumn chrysanthemum in the evening". It shows that chrysanthemum and the culture of the Chinese nation have long had an indissoluble bond. In Xianyang, the capital of the Qin Dynasty, there was a grand market for chrysanthemum exhibition and sales, which shows that the cultivation of chrysanthemum was flourishing at that time.

Chrysanthemum can be used as medicine to cure diseases, and long-term service or drinking chrysanthemum tea can make people live longer. Su Zhe, a poet of the Song Dynasty, said: "The white chrysanthemums in Nanyang have extraordinary merits, and there are many old men living in the lake." Chrysanthemum can be made into exquisite delicacies. "Chrysanthemum meat" is a kind of chrysanthemum dish made after long-term exploration. It is processed from pieces of white and tender pork boiled with sucrose. It is exquisite and translucent, like white jade. Glue a few chrysanthemum petals on each piece, drink the oil and sugar sweet, watch its golden color, eat meat and vegetables in your mouth, and meat and vegetables in your mouth, sweet and not greasy, it is really a famous dish. There are also chrysanthemum fish balls, fried chrysanthemum leaves, chrysanthemum fish fillet porridge, chrysanthemum soup, chrysanthemum wine, chrysanthemum tea, etc. These chrysanthemum meals are not only good in color and fragrance, but also rich in nutrition. Beijing's famous "chrysanthemum pot" (that is, put some chrysanthemum soup in the mutton hot pot), is light and delicious, and has a unique flavor

Many places in my country have the custom of eating chrysanthemums. Chrysanthemum is fragrant, soft and refreshing, and is a good food. There are also many ways to eat, fresh food, dry food, raw food, cooked food, stewed, steamed, boiled, fried, roasted, mixed, and can also be shredded and stuffed. Chrysanthemum shortbread and chrysanthemum dumplings have their own advantages . Yellow and white chrysanthemums are mostly used for food, especially white chrysanthemums, Hangzhou white chrysanthemums, Huangshan tribute chrysanthemums, Fukuyama white chrysanthemums, etc. are all top grade. In addition, it can also be made into health-care materials such as chrysanthemum ointment, chrysanthemum pillow, and chrysanthemum knee pad.

This technology uses fresh chrysanthemums as the main material, and uses probiotics in honey-derived microorganisms to ferment and prepare enzymes. It will not only maintain the original functions of fresh chrysanthemums, but also endow them with beneficial substances produced by probiotics that resist pathogenic microorganisms and provide probiotics. Various prebiotics provide new functional products for consumers' health.

Contents of the invention

The present invention uses Bacillus amyloliquefaciens H47 of Bacillus amyloliquefaciens H47 preserved in the Chinese Type Culture Collection Center of Wuhan University, Wuhan, China on June 24, 2013, with the preservation number: CCTCCNO: M2013283, as the fermentation strain. It provides a preparation method that can keep the nutrition and health care components of chrysanthemum enzyme to the greatest extent, and solves the problems that the existing enzyme production process cannot guarantee the pollution of no pathogenic bacteria, the fermentation time is too long, and the enzyme activity cannot be effectively retained for a long time.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

(1) Selection of materials: choose fully mature chrysanthemums with high natural enzyme content as the main raw material for fermentation.

(2) Material treatment: first wash the surface of the chrysanthemum with tap water, then use the century-old Shangshui water provided by Wuxi Century Shangshui Drinks Co., Ltd. to wash it twice, and finally soak it in 0.9% NaCl solution for 1-5 minutes, and drain it. spare.

(3) Bacteria culture: use the century-old Shangshui provided by Wuxi Centennial Shangshui Beverage Co., Ltd. to prepare LB medium, activate the original preserved strains, and cultivate the bacterial liquid obtained for 48 hours for later use;

(4) Inoculation fermentation: According to the volume ratio of chrysanthemum: raw honey: pure water is 2-5: 1-3: 7-2, after adding, mix evenly to obtain the chrysanthemum fermentation stock solution, and mix nectar-derived bacteria and lactic acid bacteria according to the ratio of 1-5%. The seed solution is added to the fermentation stock solution, the concentration of each seed solution is 10 ⁶ CFU/ml, fermented for 6-14 days, the pH value is 5.0-8.0, and the temperature is 25°C-35°C

(5) Post-processing production: Coarse filtration, preliminarily sieve out large particle residues, to avoid rancidity caused by long-term storage of flowers, filtering conditions: the number of filtering sieves is 20-32 mesh. Fine filtration: further filter out small particle residues to make the liquid appear clearer. Filtration conditions: the number of filter sieves is 80-100 mesh, and the natural chrysanthemum enzyme drink is obtained.

The preparation method of chrysanthemum enzyme raw material in step (1) comprises the steps:

(1.1) The tools and utensils used must be sterilized and free from greasy.

(1.2) Wash the chrysanthemum with pure water, then soak and drain with pure water or 0.9% salt water.

(1.3) Put the chrysanthemum in a sterilized container, and then add raw honey and century-old Shangshui provided by Wuxi Centennial Shangshui Beverage Co., Ltd., wherein the volume ratio in the fermented raw liquid is chrysanthemum: raw honey: pure water = 2-5 : 1 ~ 3: 7 ~ 2, the chrysanthemum fermentation stock solution is obtained.

Beneficial effects of the present invention:

1. The low temperature effectively reduces the loss of enzyme nutrients and retains the enzyme activity to the greatest extent.

2. The introduction of dominant strains inhibits the growth of other miscellaneous bacteria, making the product quality stable.

3. The total fermentation time is about 10 days. The short time avoids excessive oxidation, which is beneficial to maintain the enzyme substances contained in the chrysanthemum itself.

Detailed ways

The following descriptions are only preferred examples of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the ideas and principles of the present invention should be included in the scope of the present invention. within the scope of protection.

Example 1

A method for fermenting chrysanthemum ferment, comprising the following steps:

(1) Select 500g of fresh chrysanthemum as the main raw material for fermentation.

(2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 20% of the volume, add 10% of the total liquid volume % of the raw honey is for the fermentation stock solution.

(3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

(4) According to the inoculation ratio of 7%, the nectar-derived bacteria and lactobacillus were respectively taken and inserted into the fermentation stock solution, and fermented for 9 days, with a pH value of 7.0 and a temperature of 28°C.

(5) Coarse filtration is carried out first, and the number of filtration sieves is 20 to 32 mesh. Then finely filter, and the number of filter sieves is 80-100 mesh to obtain the natural chrysanthemum enzyme beverage.

Claims (6)

1. make a method for chrysanthemum enzyme beverage of nectar source bacterium, be characterized in fresh chrysanthemum for main material, application nectar source bacterium fermentation is for enzyme beverage, and the method comprises the following steps:

(1) selected material: select fresh ripe chrysanthemum for fermentation main material;

(2) process of material: first use tap water chrysanthemum surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally soak 1-5 minute by the NaCl solution of 0.9% again, make after draining starch for subsequent use;

(3) Spawn incubation: a century using Wuxi century-old Shang Shui drink Co., Ltd to provide still water preparation LB culture medium, by former preservation bacterial strain activation, cultivates the seed liquor for subsequent use obtained for about 48 hours;

(4) inoculation fermentation: according to volume ratio chrysanthemum: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain chrysanthemum fermenation raw liquid, according to 1-5% ratio by nectar source bacterium seed liquor access fermenation raw liquid, seed liquor concentration is 10 ⁶cFU/ml, fermentation 6-14d, pH value 5.0-8.0, temperature 25 DEG C-35 DEG C;

(5) post-processed makes: coarse filtration: tentatively screen out bulky grain residue, avoids putting for a long time forming precipitation, and sieves number is 20-32 order; Thin filtration: filter small particle residue further, makes liquid state present limpider state, and sieves number is 80-100 order, namely obtains chrysanthemum enzyme beverage.

2. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: chrysanthemum refers to the flower of composite family Chrysanthemum chrysanthemum.

3. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: nectar source bacterium refers to the bacterium being separated from natural honey and obtaining.

4. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: nectar source bacterium refers to that the deposit number being stored in Wuhan University's China typical culture collection center on June 24th, 2013 is the Bacillus amyloliquefaciens strain of the BacillusamyloliquefaciensH47 of CCTCCNO:M2013283, and addition is 1%-5%.

5. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: at pH value 5.0-8.0, the condition bottom fermentation incubation time 6-14d of temperature 25 DEG C-35 DEG C.

6. a kind of nectar source according to claim 1 bacterium makes the method for chrysanthemum enzyme beverage, it is characterized in that: fermentation finished product is through coarse filtration and thin filtration two steps, and coarse filtration sieves number is 20-32 order; Thin filtered screen number is 80-100 order.