阅读说明：本技术 一种发酵容器的使用工艺 (Use process of fermentation container ) 是由 聂世喜 于 2020-05-28 设计创作，主要内容包括：本发明提供一种发酵容器的使用工艺,包括以下步骤：称取食品原材料并处理干净切块；将上述重量份数的食品原材料及称取一定重量份数的纯净水、老酵母菌一起加入至发酵容器,充分混匀后密封7天发酵；第八天开始每天充分搅拌一次；发酵30天后把发酵容器密封并保证常温、避光,并过180天后打开容器盖看到表面有白色菌膜为发酵成功。本发明相比现有技术具有以下优点：本发明在使用工艺中食品有效成分不会流失,同时对人体有益的各种纤维酶、蛋白酶也不会失活,维持了产品的营养价值和功效；同时使用的方法复杂易操作。(The invention provides a using process of a fermentation container, which comprises the following steps: weighing food raw materials, cleaning and cutting; adding the food raw materials in parts by weight, purified water and old yeast in parts by weight into a fermentation container, fully and uniformly mixing, and sealing for 7 days for fermentation; fully stirring once a day from the eighth day; and sealing the fermentation container after fermenting for 30 days, ensuring normal temperature and keeping out of the sun, and opening the container cover after 180 days to see that the surface has the white mycoderm, namely the fermentation is successful. Compared with the prior art, the invention has the following advantages: in the use process, the effective ingredients of the food cannot be lost, and various kinds of cellulase and protease which are beneficial to the human body cannot be inactivated, so that the nutritional value and the efficacy of the product are maintained; meanwhile, the used method is complex and easy to operate.)

1. The use process of the fermentation container is characterized by comprising the following steps:

(1) weighing a certain weight part of food raw materials, and processing the food raw materials into blocks;

(2) adding the food raw materials in parts by weight, purified water and old yeast in parts by weight according to a preset requirement into a fermentation container, fully and uniformly mixing, sealing for 7 days, and fermenting while keeping the temperature in a range of 10-20 ℃ in a dark place;

(3) fully stirring once a day from the eighth day to continue fermenting for 30 days, and keeping the temperature at 10-15 ℃ in a dark place during fermentation;

(4) and (4) sealing the fermentation container after fermenting for 30 days according to the step (3), ensuring normal temperature and keeping out of the sun, and opening the container cover after 180 days to see that the surface has the white mycoderm, namely the fermentation is successful.

2. The use process of the fermentation container according to claim 1, wherein the food raw materials in the step (1) are pear, garlic, wormwood, artemisia scoparia, tobacco leaves, spring leaves, pawpaw and orange peel.

3. The use process of the fermentation container as claimed in claim 1, wherein the weight ratio of the ingredients in the step (2) is satisfied as the following food raw materials: purified water: the old yeast is 100: 35: 0.6.

Technical Field

The invention relates to the field of fermentation, in particular to a use process of a fermentation container.

Background

Fermentation refers to the process by which a person produces the microbial cells themselves, or direct or secondary metabolites, by virtue of the life activities of the microorganism under aerobic or anaerobic conditions. Fermentation is sometimes also referred to as fermentation filtration, the definition of which varies depending on the application. Generally, fermentation refers to a process of decomposing organic substances by organisms. Fermentation is a biochemical reaction that humans have come into contact with earlier and is now widely used in the food industry, the biological and chemical industries. It is also a basic process of bioengineering, i.e. fermentation engineering. Research on its mechanism and process control continues.

Anaerobic respiration of microorganisms such as yeast and lactic acid bacteria is also called fermentation.

In the use process of the existing fermentation equipment and technology, for example, in the processes of heating, boiling, sterilization and the like, active ingredients in food materials can be lost, and various kinds of cellulase and protease which are beneficial to human bodies can be inactivated, so that the nutritive value and the efficacy of products are reduced; the method used at the same time is complicated.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a using process of a fermentation container, so that the problem that the nutritional value and the efficacy of the product are reduced in the using process of the existing fermentation equipment and technology is solved; and the method used at the same time is complex.

The invention is realized by the following technical scheme:

the invention provides a using process of a fermentation container, which comprises the following steps:

(1) weighing a certain weight part of food raw materials, and processing the food raw materials into blocks;

(2) adding the food raw materials in parts by weight, purified water and old yeast in parts by weight according to a preset requirement into a fermentation container, fully and uniformly mixing, sealing for 7 days, and fermenting while keeping the temperature in a range of 10-20 ℃ in a dark place;

(3) fully stirring once a day from the eighth day to continue fermenting for 30 days, and keeping the temperature at 10-15 ℃ in a dark place during fermentation;

(4) and (4) sealing the fermentation container after fermenting for 30 days according to the step (3), ensuring normal temperature and keeping out of the sun, and opening the container cover after 180 days to see that the surface has the white mycoderm, namely the fermentation is successful.

Further, the food raw materials in the step (1) are pear, garlic, wormwood, artemisia scoparia, tobacco leaves, spring leaves, pawpaw and orange peel.

Further, the weight part ratio of the components in the step (2) meets the following requirements of food raw materials: purified water: the old yeast is 100: 35: 0.6.

compared with the prior art, the invention has the following advantages: the invention can not cause the loss of effective components in food materials in the processes of heating, boiling, sterilization and the like, fully preserves the nutrient components of food, simultaneously can not inactivate various cellulases and proteases which are beneficial to human bodies, and maintains the nutritive value and efficacy of the product; meanwhile, the method is simple and easy to operate.

Detailed Description

The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.