CN102599444A - Papaya-Ganoderma enzyme and production method thereof - Google Patents

Abstract

The invention provides papaya-Ganoderma enzyme and a production method thereof. The papaya-Ganoderma enzyme comprises, by weight, 6 parts of sprouting rice, 4 parts of papaya juice, 15 parts of fresh papaya, 2 parts of functional red yeast rice and 1 part of Ganoderma. The production method of the papaya-Ganoderma enzyme includes the steps: firstly, soaking the sprouting rice, crushing papaya to make juice, extracting the papaya juice, and crushing the fresh papaya and Ganoderma; secondly, adding the sprouting rice into a steaming-boiling insulation column, adding ultra-filtrated water, heating to steam and boil for 6 hours, and adding amylase when the temperature drops to 65 DEG C; thirdly, adding Ganoderma, the functional red yeast rice and multiple enzymatic bacteria; fourthly, adding the papaya juice and the fresh papaya, adding glucoamylase and pectinase, and adjusting pH value; fifthly, cooling to 28 DEG C to 38 DEG C, adding active dry yeast, and obtaining fermented rice after natural fermentation; sixthly, adding rice bran and husk to perform secondary fermentation for 18 months; and seventhly, filtering stock solution for multiple times, adding sodium cyclamate to adjust taste, and obtaining the papaya-Ganoderma enzyme.

Description

Pawpaw glossy ganoderma ferment and production method thereof

Technical field

The present invention relates to a kind of health care type ferment, especially pawpaw glossy ganoderma ferment and production method thereof.

Background technology

Get into 21 century, along with the improvement of global aging population and living standard, people are increasingly high to the cognition degree of health; At ordinary times to diet structure, Sleep architecture, motion fit structure; A understanding has progressively been arranged, particularly in recent years, to the importance of ferment in human body.People's birth and old age, sickness and death are all relevant with ferment, and ferment is determining our health, and that can affirm says, do not have healthy life without ferment and can say.

Glossy ganoderma is a kind of bacterial classification of medicine-food two-purpose, is a kind of ill curing the disease, and two property adjustment functions of no treating diseases and making health-care have no side effect and dependence, and men and women, old and young are edible, is the optimal natural health care of promoting longevity.

Glossy ganoderma ferment, GL-B can improve the SOD growing amount of human body, eliminate free radical, and the bidirectional modulation endocrine improves the cells physiological function, and raising liver, marrow, blood synthesize the ability of DNA, RNA, protein, effects such as radioresistance, aging, fatigue.

Pawpaw is a kind of natural fruit of medicine-food two-purpose, have the title of " hundred benefit fruit kings ".Pawpaw flavones, oleanolic acid, superoxide dismutase (SOD), multiple organic amino acid etc. have liver protecting, reduce blood viscosity, effects such as antitumor, anti-inflammatory, beautifying face and moistering lotion, softening blood vessel.

Functional red yeast rice has the enzyme of medicine-food two-purpose; Contain abundant K woods, ergosterol, GABA, natural phytohormone, flavones phenol, the unrighted acid of not drawing, have activation female hormone, regulate climacteric metancholia; Reducing blood lipid, blood pressure, blood sugar, effects such as prevention senile dementia.

Summary of the invention

In order to give full play to the effect of pawpaw, glossy ganoderma ferment, the present invention proposes pawpaw glossy ganoderma ferment and production method thereof.

For this reason, technical scheme of the present invention is: pawpaw glossy ganoderma ferment is characterised in that: the raw material of employing is by mass parts: sprouted rice is that 6 parts, Chinese flowering quince juice are that 4 parts, bright pawpaw are that 15 parts, functional red yeast rice are that 2 parts, glossy ganoderma are 1 part, processes through following steps:

(1), soaked sprouted rice 4～5 hours; Pulverize pawpaw and squeeze the juice, extract Chinese flowering quince juice, subsequent use; Pulverize bright pawpaw and glossy ganoderma;

(2), in sprouted rice to the cooking and heat-preservation tower after drop into soaking, 4 times of quality of press sprouted rice add the ultrafiltration water, hot digestion is 6 hours then, input amylase is incubated 50 minutes when treating that temperature is reduced to 65 ℃;

(3), drop into glossy ganoderma, add functional red yeast rice and multienzyme bacterial classification, when treating that temperature is heated to 70 ℃, stirred 3 hours; Said multienzyme bacterial classification is for making the vinegar acetic acid bacteria and making the bent smart mixture of vinegar, and according to mass parts, making the vinegar acetic acid bacteria is 3 parts, makes 1 part of vinegar Qu Jingwei;

(4), the bright pawpaw dropping into Chinese flowering quince juice and pulverized, add carbohydrase, pectase, adjustment pH value kept 12 hours between 4.0～4.5;

(5), be cooled to 28 ℃～38 ℃, drop into active dry yeast, stir back spontaneous fermentation 72 hours, after the fermentation ends distiller's wort;

(6), by (5) the distiller's wort quality that obtains of step, add 20% wheat bran, 30% husk carries out secondary fermentation, the time is 18 months;

(7), leach stoste, after the multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.

The production method of pawpaw glossy ganoderma ferment is to adopt the step in the technical scheme of above-mentioned pawpaw glossy ganoderma ferment to realize.

Beneficial effect: nutritional labeling and plurality of enzymes that the present invention makes full use of pawpaw are fermented under field conditions (factors), and enzymolysis goes out GL-B, several amino acids and more than 20 kind of ferment, can embody the effect of pawpaw, glossy ganoderma, functional red yeast rice.

The specific embodiment

Embodiment: pawpaw glossy ganoderma ferment, the raw material of employing are by mass parts: sprouted rice is that 6 parts, Chinese flowering quince juice are that 4 parts, bright pawpaw are that 15 parts, functional red yeast rice are that 2 parts, glossy ganoderma are 1 part, processes through following steps:

(1), soaked sprouted rice 4 hours; Pulverize pawpaw and squeeze the juice, extract Chinese flowering quince juice, subsequent use; Pulverize bright pawpaw and glossy ganoderma;

(2), in sprouted rice to the cooking and heat-preservation tower after drop into soaking, 4 times of quality of press sprouted rice add the ultrafiltration water, hot digestion is 6 hours then, input amylase is incubated 50 minutes when treating that temperature is reduced to 65 ℃;

(3), drop into glossy ganoderma, add functional red yeast rice and multienzyme bacterial classification, when treating that temperature is heated to 70 ℃, stirred 3 hours; Said multienzyme bacterial classification is for making the vinegar acetic acid bacteria and making the bent smart mixture of vinegar, and according to mass parts, making the vinegar acetic acid bacteria is 3 parts, makes 1 part of vinegar Qu Jingwei;

(4), the bright pawpaw dropping into Chinese flowering quince juice and pulverized, add carbohydrase, pectase, adjustment pH value kept 12 hours between 4.0～4.5;

(5), be cooled to 28 ℃～38 ℃, drop into active dry yeast, stir back spontaneous fermentation 72 hours, after the fermentation ends distiller's wort;

(6), by (5) the distiller's wort quality that obtains of step, add 20% wheat bran, 30% husk carries out secondary fermentation, the time is 18 months;

(7), leach stoste, after the multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.

In the above-described embodiments; The consumption of multienzyme bacterial classification is 0.1 ‰ of a sprouted rice quality; Diastatic consumption is 0.2 ‰ of a sprouted rice quality; The consumption of carbohydrase is 0.5 ‰ of a sprouted rice quality, and the consumption of pectase is 0.1 ‰ of a sprouted rice quality, and the consumption of active dry yeast is 0.1 ‰ of a sprouted rice quality.The consumption of multienzyme bacterial classification, amylase, carbohydrase, pectase, active dry yeast all is conventional, and the consumption explanation is generally all arranged in specification.

Said multienzyme bacterial classification is made the vinegar acetic acid bacteria, is made on the bent essence of vinegar and preferably adopt " the Shanghai enlightening is sent out and brewageed biological products Co., Ltd " to produce for making the vinegar acetic acid bacteria and making the bent smart mixture of vinegar.

In the above-described embodiments, the adjustment of pH value in the step (4) is to adopt soda ash, and concrete consumption is looked the difference of pH value and decided.

In the above-described embodiments, the time of soaking sprouted rice is not limited to 4 hours, can be between 4～5 hours.

In the above-described embodiments, Chinese flowering quince juice is to adopt the conventional method preparation, that is: pulverize pawpaw and squeeze the juice extraction (filtration obtains) Chinese flowering quince juice.Chinese flowering quince juice concentration is between 15～25 ° of B é (Baume degrees).

Claims (2)

1. pawpaw glossy ganoderma ferment is characterised in that: the raw material of employing is by mass parts: sprouted rice is that 6 parts, Chinese flowering quince juice are that 4 parts, bright pawpaw are that 15 parts, functional red yeast rice are that 2 parts, glossy ganoderma are 1 part, processes through following steps:

(1), soaked sprouted rice 4～5 hours; Pulverize pawpaw and squeeze the juice, extract Chinese flowering quince juice, subsequent use; Pulverize bright pawpaw and glossy ganoderma;

(2), in sprouted rice to the cooking and heat-preservation tower after drop into soaking, 4 times of quality of press sprouted rice add the ultrafiltration water, hot digestion is 6 hours then, input amylase is incubated 50 minutes when treating that temperature is reduced to 65 ℃;

(3), drop into glossy ganoderma, add functional red yeast rice and multienzyme bacterial classification, when treating that temperature is heated to 70 ℃, stirred 3 hours; Said multienzyme bacterial classification is for making the vinegar acetic acid bacteria and making the bent smart mixture of vinegar, and according to mass parts, making the vinegar acetic acid bacteria is 3 parts, makes 1 part of vinegar Qu Jingwei;

(4), the bright pawpaw dropping into Chinese flowering quince juice and pulverized, add carbohydrase, pectase, adjustment pH value kept 12 hours between 4.0～4.5;

(5), be cooled to 28 ℃～38 ℃, drop into active dry yeast, stir back spontaneous fermentation 72 hours, after the fermentation ends distiller's wort;

(6), by (5) the distiller's wort quality that obtains of step, add 20% wheat bran, 30% husk carries out secondary fermentation, the time is 18 months;

(7), leach stoste, after the multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.

2. the production method of pawpaw glossy ganoderma ferment, raw material are by mass parts: sprouted rice is that 6 parts, Chinese flowering quince juice are that 4 parts, bright pawpaw are that 15 parts, functional red yeast rice are that 2 parts, glossy ganoderma are 1 part, processes through following steps:

(1), soaked sprouted rice 4～5 hours; Pulverize pawpaw and squeeze the juice, extract Chinese flowering quince juice, subsequent use; Pulverize bright pawpaw and glossy ganoderma;

(2), in sprouted rice to the cooking and heat-preservation tower after drop into soaking, 4 times of quality of press sprouted rice add the ultrafiltration water, hot digestion is 6 hours then, input amylase is incubated 50 minutes when treating that temperature is reduced to 65 ℃;

(3), drop into glossy ganoderma, add functional red yeast rice and multienzyme bacterial classification, when treating that temperature is heated to 70 ℃, stirred 3 hours; Said multienzyme bacterial classification is for making the vinegar acetic acid bacteria and making the bent smart mixture of vinegar, and according to mass parts, making the vinegar acetic acid bacteria is 3 parts, makes 1 part of vinegar Qu Jingwei;

(4), the bright pawpaw dropping into Chinese flowering quince juice and pulverized, add carbohydrase, pectase, adjustment pH value kept 12 hours between 4.0～4.5;

(5), be cooled to 28 ℃～38 ℃, drop into active dry yeast, stir back spontaneous fermentation 72 hours, after the fermentation ends distiller's wort;

(6), by (5) the distiller's wort quality that obtains of step, add 20% wheat bran, 30% husk carries out secondary fermentation, the time is 18 months;

(7), leach stoste, after the multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.