Preparation method of sparassis-crispa liquid ferment
The technology of embroidered coccus and bacterial enzyme is applied in the field of preparation of embroidered coccus liquid enzyme, which can solve the problems of lack of deep-processed products, etc., and achieve the effects of improving the absorption and utilization rate of human body, enriching nutrients, and increasing the way of eating.
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[0016] The invention provides a kind of preparation method of hydrangea liquid ferment, wherein, comprise the following steps:
[0017] 1. Add 100 kg of crushed hydrangea fresh fruiting body into soft white sugar or brown sugar and sterile water according to the weight ratio, mix 100kg: 25~50kg: 200~400kg, add 0.05~0.5% strains (yeast, lactic acid bacteria, acetic acid bacteria) One or more) fermentation, aerobic fermentation in the early stage, anaerobic fermentation in the later stage, after fermentation at 20-35°C for 180 days, the fermentation juice residue was separated to obtain the hydrangea enzyme stock solution;
[0018] 2. Select fruits and vegetables, remove inedible parts, wash and chop 100 kg (dragon fruit: banana: lemon: citrus: apple: pineapple: passion fruit: grape: papaya: pear=10~15:5~15:10~15 : 5~20: 10~15: 10~30: 5~10: 5~20: 10~15: 5~15) Add soft white sugar and sterile water according to the weight ratio, 100kg: 20~40kg: 200~400kg mix , adding 0.05~0.5%...
Embodiment 1
[0022] 1. Mix 100 kg of crushed hydrangea fresh fruiting body with soft white sugar or brown sugar, sterile water 100kg: 35kg: 300kg according to the weight ratio, add 0.3% strains (yeast) for fermentation, aerobic fermentation in the early stage, anaerobic fermentation in the later stage, After fermenting at 20-35°C for 180 days, separate the fermented juice residue to obtain hydrangea enzyme stock solution;
[0023] 2. Select fruits and vegetables, remove inedible parts, wash and chop 100 kg (dragon fruit: banana: lemon: citrus: apple: pineapple: passion fruit: grape: papaya: pear = 10: 10: 10: 10: 12: 19 : 8: 6: 10: 5) According to the weight ratio, add soft white sugar or brown sugar, sterile water 100kg: 30kg: 300kg, add 0.3% strains (yeast) for fermentation, aerobic fermentation in the early stage, and anaerobic fermentation in the later stage. After fermenting at 20-35°C for 180 days, separate the fermented juice residue to obtain vegetable and fruit enzyme stock solu...
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