CN103798805A - Enzyme for expelling wind-damp and strengthening bone and musculature and preparation method of enzyme - Google Patents
Enzyme for expelling wind-damp and strengthening bone and musculature and preparation method of enzyme Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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Abstract
The invention relates to an enzyme for expelling wind-damp and strengthening bone and musculature and a preparation method of the enzyme. The enzyme for expelling the wind-damp and strengthening the bone and the musculature comprises the components in percentage by weight: 7 percent of coix seeds, 17 percent of black beans, 17 percent of black rice, 3 percent of medlar, 1 percent of spina date seeds, 1 percent of safflowers, 3 percent of Chinese prickly ash, 7 percent of Chinese parsnip root, 10 percent of achyranthes bidentata, 6 percent of radix angelicae pubescentis, 6 percent of rehmannia, 4 percent of angelica sinensis, 6 percent of liquorice, 3 percent of ligusticum wallichii, and 6 percent of cinnamon and also comprises 50g of salvia miltiorrhiza. The preparation method for the enzyme comprises the following steps: (A) crushing the coix seeds, the black beans and the black rice in the raw materials into 300-mesh fine powder, mixing the fine powder with brown sugar in the proportion of 1:1, and throwing probiotic groups for fermenting to obtain a liquid; and (B) crushing other materials into mud, throwing the probiotic groups for performing alcoholization fermentation to obtain a liquid, and performing acetification fermentation and esterification fermentation on a mixture as the liquid obtained in the step (A) and the liquid obtained in the step (B) are mixed in the proportion of 1:1 for 127 days to obtain a suspension, namely the enzyme for expelling the wind-damp and strengthening the bone and the musculature. The enzyme has the efficacies of expelling the wind-damp and pathogen, nourishing liver, tonifying kidney, strengthening spleen, smoothening the bone and the musculature, and preventing the wind-damp.
Description
Technical field
The present invention relates to a kind of wines used as antirheumatic ferment and preparation method thereof that strengthens the bone, belong to the technical field of health food.
Background technology
Rheumatic disease is the autoimmune disease that a class is invaded Various Tissues multisystem and internal organs.The immune inflammation reaction that degree is different, can cause into various tissues and organ damage, has a strong impact on its normal function.Even cause mortality infringement.In addition, most of rheumatic diseases have joint symptom; Each patient, same disease, the different courses of disease have its particularity, because most of rheumatic disease can't effect a radical cure at present, have rheumatoid people need adhere to for a long time treatment, and the method for current treatment comprises medicine, and physiotherapy is had a rest and exercise, orthopedic and operation.The medicine for the treatment of rheumatic disease can be divided into following a few class: 1, nonsteroidal anti-inflammatory agent (NSAIDs): the effect of this type of medicine, be mainly antipyretic, anti-inflammatory and analgesia, and reach reduce inflammation reaction and object but pharmacokinetics and the bad reaction of various medicines are different, mainly to stomach and intestine, kidney, liver and hematological system etc. has side effect.2, cortex hormone of aadrenaline: mainly refer to glucocorticoid, because this class medicine has anti-inflammatory and immunosuppressive action, have more by force and diminish inflammation fast and various symptoms that inflammatory reaction brings, as heating, arthroncus and pain but because it not effects a radical cure medicine, long-term a large amount of use can be brought out infection, osteoporosis, caput femoris necrosis, diabetes, peptic ulcer, hypertension, insanity etc.; And easy generation state of an illness rebound phenomenon 3 as too fast in drug withdrawal, the antirheumatic (DMARDs) that improves the state of an illness are called again slow effect antirheumatic.This type of medicine comprises numerous species structure difference, acts on different medicine.Their general character is that onset is slow, has certain cumulative effect, therefore after drug withdrawal, effect disappears also slower, still can maintain a period of time.They there is no direct anti-inflammatory analgetic effect, but can play anti-inflammatory and immunity or immunosuppressive action by different mechanism.Thereby, also can improve arthroncus, pain, stiff and mitigation system symptom, reduces acute phase reactive protein, erythrocyte sedimentation rate.
The toxic action that the internal organs (liver, kidney, bladder, lung, stomach and intestine, gonad) that various medicines are wanted body weight for humans above and tissue (marrow) are had nothing in common with each other, should note the selection of indication.
The traditional Chinese medical science is the same with other diseases argument to the pathogenesis of rheumatism, is mainly the struggle between " just ", " heresy ", " in healthy tendency deposits, the institute that heresy can not be done ", " heresy gathers, and its gas must be empty ", and this is the most basic mechanism.The internal factor that the positive deficiency of vital energy is morbidity is in pathogenesis, and positive unsaturated vapor is morbidity internal cause in general, plays conclusive effect.In positive unsaturated vapor, the heresy that external chill is damp and hot just can be attacked limbs joint muscle in an opponent's defence, makes passages through which vital energy circulates impatency obstructed, and sends out numbness disease.Internal organs are weak: the dirty function of liver,spleen,kidney three of main duty is weak.Because of liver storing blood, main muscle; Kidney storing essence, main bone; For source of generating QI and blood, main muscle four limbs.If liver,spleen,kidney is deficient, muscle muscles and bones is lost honor, and the damp and hot heresy of chill takes advantage of kettle people to invade, impatency meridian qi and blood, and numbness disease is raw.As Sui's Chao Yuanfang (550-630 A.D.) " General Treatise on the Cause and Symptoms of Diseases lumbago due to wind-wetness evil time " is said " internal lesion caused by overexertion kidney, channels and collaterals are both empty, or because of the sleeping wet wind of working as, and rheumatism is fought in an opponent's defence in kidney channel, in a word, the positive deficiency of vital energy is the important internal cause of morbidity, in addition its after pathological change in also play an important role, how to prevent external factor to cause because of positive unsaturated vapor, and cause the heresy that chill is damp and hot to invade the liver causing, spleen, the dirty MSOF of kidney three causes resisting the damp and hot evil wind invasion of ailment said due to cold or exposure and the harm to human body of the various phenomenons of the rheumatism that causes, there is sentence to talk about " prevention overweights treatment ", people see through motion in usual, psychology adjustment supplements with food nutrition, make the interior healthy tendency of body full, just the ill risk of the criminal of reduction greatly, rheumatism high-risk populations generally all have deficiency of Yin physique, the present invention is directed to wines used as antirheumatic that people's compatibility kind of this kind of physique utilizes various natural food materials and biological fermentation process the to produce ferment that strengthens the bone, offer the people of this kind of physique, this is a kind of prevention and health care drink.
Summary of the invention
The present invention is to provide a kind of by coix seed, black soya bean, black rice, matrimony vine, spina date seed, safflower, Chinese prickly ash, and windproof, the root of bidentate achyranthes, levisticum, glutinous rehmannia, Radix Angelicae Sinensis, Radix Glycyrrhizae, Ligusticum wallichii, the red sage root, Chinese cassia tree are produced out the wines used as antirheumatic ferment that strengthens the bone after via beneficial flora fermentation.
(A), material mixture ratio: coix seed 7%, black soya bean 17%, black rice 17%, matrimony vine 3%, spina date seed 1%, safflower 1%, Chinese prickly ash 3%, windproof 7%, the root of bidentate achyranthes 10%, levisticum 6%, glutinous rehmannia 6%, Radix Angelicae Sinensis 4%, Radix Glycyrrhizae 6%, Ligusticum wallichii 3%, red sage root 50g, Chinese cassia tree 6%;
(B), beneficial flora: the probio being formed by monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete, acetobacter, Clostridium butylicum, lactobacillus plantarum, streptococcus lactis;
(C) fermentation preparation flow:
(C1), by coix seed, black soya bean, that black rice is ground into 300 order smalls shapes with pulverizer is for subsequent use;
(C2), by spina date seed, safflower, Chinese prickly ash, windproof, the root of bidentate achyranthes, levisticum, glutinous rehmannia, Radix Angelicae Sinensis, the materials such as Radix Glycyrrhizae, Ligusticum wallichii, the red sage root, Chinese cassia tree break into mud shape with pulverizer, humidity maintains between 60-65%;
(C3), by C1) step pulverize after material be positioned in fermentation cauldron, after mixing by the ratio of brown sugar 1:1, drop into again monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis and refine fermentation, between yeast phase 7 days, between 28-35 ℃ of maintenance fermentation temperature, between yeast phase, between morning every day 3-10 point and 12-21 point, illumination spectra is 450 and 670 two kind of spectrum, and illumination is at the light of 1500 lumens;
(C4), by C2) step pulverize after material be positioned in fermentation cauldron, input saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete are refined fermentation, between yeast phase 7 days, between 28-35 ℃ of maintenance fermentation temperature, between yeast phase, between morning every day 3-10 point and 12-21 point, illumination spectra is 450 and 670 two kind of spectrum, and illumination is at the light of 1500 lumens;
(C5), by C3), C4) fermented after, mix and put into fermentation cauldron by the ratio of 1:1, drop into again acetobacter, Clostridium butylicum plant carries out acetify fermentation, between yeast phase 30 days, between yeast phase temperature be 30-32 ℃, morning every day 5-7 point stir 7 times according to counterclockwise, afternoon every day, 17-19 point stirred 7 times according to clockwise, play the light music of singing of the stream during stirring;
(C6), by C5) fermented after, drop into again lactobacillus plantarum and streptococcus lactis and carry out esterification fermentation, between yeast phase 60 days, between yeast phase temperature be 25-30 ℃, morning every day 5-7 point stir 7 times according to counterclockwise, afternoon every day, 17-19 point stirred 7 times according to clockwise, play the light music of singing of the stream during stirring;
(C7), by C6) step rear the produced suspension filtration sterilization tinning of having fermented obtain the wines used as antirheumatic ferment that strengthens the bone;
Advantage of the present invention:
Fermentation process provided by the invention, the various Chinese herbal medicines of application, coarse food grain coordinates the physiological property of the various bacterial classifications in fermentative microflora that the specific environment being applicable to for various growth of microorganism is provided, by above-mentioned raw material process alcoholization, acetify, the fermentation stage of esterification, during each fermentation stage, create the different growing environment characteristic of microbial species of every one-phase, and coordinate the Nature to stir the gas field of negative and positive two gas when sun lifting in the morning, providing while being applicable to microorganism work coordinates specific light wave and sound wave to strengthen the function of microorganism, ferment and to have the active nutrient health drink easily absorbing, offer rheumatism high-risk populations for supporting healthy tendency, wines used as antirheumatic perverse trend, nourishing liver, invigorating kidney is strengthened spleen, unimpeded muscles and bones, the generation of prevention rheumatism.
Accompanying drawing explanation
Fig. 1, a kind of wines used as antirheumatic ferment and preparation method thereof that strengthens the bone
A1: black rice and black bean is pulverized A2: one grade fermemtation (alcoholization)
B1: material disintegrating B2: one grade fermemtation (alcoholization)
B3: second order fermentation (acetify) B4: three grade fermemtation (esterification)
C1: sterilising filtration C2: tinning
the specific embodiment
Below in conjunction with concrete drawings and Examples, the invention will be further described.
Fig. 1 plants the strengthen the bone schematic flow sheet of ferment and preparation method thereof of wines used as antirheumatic
Refer to Fig. 1, plant the wines used as antirheumatic ferment and preparation method thereof that strengthens the bone and comprise the steps:
Material mixture ratio of the present invention: coix seed 7%, black soya bean 17%, black rice 17%, matrimony vine 3%, spina date seed 1%, safflower 1%, Chinese prickly ash 3%, windproof 7%, the root of bidentate achyranthes 10%, levisticum 6%, glutinous rehmannia 6%, Radix Angelicae Sinensis 4%, Radix Glycyrrhizae 6%, Ligusticum wallichii 3%, red sage root 50g, Chinese cassia tree 6%; The probio that beneficial flora is made up of monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete, acetobacter, Clostridium butylicum, lactobacillus plantarum, streptococcus lactis.
Technological process of the present invention:
(A1), by coix seed, black soya bean, that black rice is ground into 300 order smalls shapes with pulverizer is for subsequent use;
(A2), the material after the pulverizing of A1 step is positioned in fermentation cauldron, after mixing by the ratio of brown sugar 1:1, drop into again monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis and refine fermentation, between yeast phase 7 days, between 28-35 ℃ of maintenance fermentation temperature, between yeast phase, between morning every day 3-10 point and 12-21 point, illumination spectra is 450 and 670 two kind of spectrum, and illumination is at the light of 1500 lumens;
(B1), by spina date seed, safflower, Chinese prickly ash, windproof, the root of bidentate achyranthes, levisticum, glutinous rehmannia, Radix Angelicae Sinensis, the materials such as Radix Glycyrrhizae, Ligusticum wallichii, the red sage root, Chinese cassia tree break into mud shape with pulverizer, humidity maintains between 60-65%;
(B2), by B1) step pulverize after material be positioned in fermentation cauldron, input saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete are refined fermentation, between yeast phase 7 days, between 28-35 ℃ of maintenance fermentation temperature, between yeast phase, between morning every day 3-10 point and 12-21 point, illumination spectra is 450 and 670 two kind of spectrum, and illumination is at the light of 1500 lumens;
(B3), after A2, B2 have been fermented, mix and put into fermentation cauldron by the ratio of 1:1, drop into again acetobacter, Clostridium butylicum plant carries out acetify fermentation, between yeast phase 30 days, between yeast phase temperature be 30-32 ℃, morning every day 5-7 point stir 7 times according to counterclockwise, afternoon every day, 17-19 point stirred 7 times according to clockwise, play the light music of singing of the stream during stirring;
(B4), after C1 has been fermented, drop into again lactobacillus plantarum and streptococcus lactis and carry out esterification fermentation, between yeast phase 60 days, between yeast phase temperature be 25-30 ℃, morning every day 5-7 point stir 7 times according to counterclockwise, afternoon every day, 17-19 point stirred 7 times according to clockwise, play the light music of singing of the stream during stirring;
(C1), by B4) step fermented rear produced suspension through 121 ℃ of sterilizings, filtration residue;
(C2), by C1) be the wines used as antirheumatic ferment that strengthens the bone after the suspension tinning that completes of sterilizing;
The wines used as antirheumatic of the present invention ferment that strengthens the bone has invigorating the spleen, nourishing the liver, kidney tonifying, dehumidifying, the function strengthening the bone, solve the various rheumatism symptom phenomenons that cause because damp and hot heresy of chill invaded, using method: respectively drink once 300ml at every turn in the morning and evening after with the dilution proportion of 1:5 by strengthen the bone ferment and the warm water of 30-35 ℃ of wines used as antirheumatic; Effect of the present invention is the function with microorganism fermentation, produce out the various precise and tiny nutrient in material, contain various nourishing the liver, kidney tonifying, dehumidifying, the balanced nutrients strengthening the bone, can prevent because the damp and hot heresy of chill causes various rheumatism pathologies, this product is applicable to most the elderly and uses.
Although the present invention discloses as above with preferred embodiment; so it is not in order to limit the present invention, any those skilled in the art, without departing from the spirit and scope of the present invention; when doing a little modification and perfect, therefore protection scope of the present invention is worked as with being as the criterion that claims were defined.
Claims (7)
1. wines used as antirheumatic ferment and preparation method thereof that strengthens the bone, it is characterized in that: coix seed, black soya bean, black rice, matrimony vine, spina date seed, safflower, Chinese prickly ash, windproof, the root of bidentate achyranthes, levisticum, glutinous rehmannia, Radix Angelicae Sinensis, Radix Glycyrrhizae, Ligusticum wallichii, the red sage root, Chinese cassia tree are produced out the wines used as antirheumatic ferment that strengthens the bone after via beneficial flora fermentation.
2. wines used as antirheumatic ferment and preparation method thereof that strengthens the bone, is characterized in that: adopt following processing step:
(A1), material mixture ratio: coix seed 7%, black soya bean 17%, black rice 17%, matrimony vine 3%, spina date seed 1%, safflower 1%, Chinese prickly ash 3%, windproof 7%, the root of bidentate achyranthes 10%, levisticum 6%, glutinous rehmannia 6%, Radix Angelicae Sinensis 4%, Radix Glycyrrhizae 6%, Ligusticum wallichii 3%, red sage root 50g, Chinese cassia tree 6%;
(A2), beneficial flora: the probio being formed by monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete, acetobacter, Clostridium butylicum, lactobacillus plantarum, streptococcus lactis;
(A3), by coix seed, black soya bean, that black rice is ground into 300 order smalls shapes with pulverizer is for subsequent use;
(A4), by spina date seed, safflower, Chinese prickly ash, windproof, the root of bidentate achyranthes, levisticum, glutinous rehmannia, Radix Angelicae Sinensis, the materials such as Radix Glycyrrhizae, Ligusticum wallichii, the red sage root, Chinese cassia tree break into mud shape with pulverizer, humidity maintains between 60-65%;
(A5), the material after the pulverizing of A3 step is positioned in fermentation cauldron, after mixing by the ratio of brown sugar 1:1, drop into again monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis and refine fermentation, between yeast phase 7 days, between 28-35 ℃ of maintenance fermentation temperature, between yeast phase, between morning every day 3-10 point and 12-21 point, illumination spectra is 450 and 670 two kind of spectrum, and illumination is at the light of 1500 lumens;
(A6), the material after the pulverizing of A4 step is positioned in fermentation cauldron, input saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete are refined fermentation, between yeast phase 7 days, between 28-35 ℃ of maintenance fermentation temperature, between yeast phase, between morning every day 3-10 point and 12-21 point, illumination spectra is 450 and 670 two kind of spectrum, and illumination is at the light of 1500 lumens;
(A7), after A5, A6 have been fermented, mix and put into fermentation cauldron by the ratio of 1:1, drop into again acetobacter, Clostridium butylicum plant carries out acetify fermentation, between yeast phase 30 days, between yeast phase temperature be 30-32 ℃, morning every day 5-7 point stir 7 times according to counterclockwise, afternoon every day, 17-19 point stirred 7 times according to clockwise, play the light music of singing of the stream during stirring;
(A8), after A7 has been fermented, drop into again lactobacillus plantarum and streptococcus lactis and carry out esterification fermentation, between yeast phase 60 days, between yeast phase temperature be 25-30 ℃, morning every day 5-7 point stir 7 times according to counterclockwise, afternoon every day, 17-19 point stirred 7 times according to clockwise, play the light music of singing of the stream during stirring;
(A9), by A8) step rear the produced suspension filtration sterilization tinning of having fermented obtain the wines used as antirheumatic ferment that strengthens the bone.
3. a kind of wines used as antirheumatic as claimed in claim 2 ferment and preparation method thereof that strengthens the bone, is characterized in that: the probio that described fermentative microflora is made up of monascus purpureus, aspergillus oryzae, saccharomyces cerevisiae, saccharomyces mellis, orange streptomycete, pale red streptomycete, acetobacter, Clostridium butylicum, lactobacillus plantarum, streptococcus lactis.
4. a kind of wines used as antirheumatic as claimed in claim 2 ferment and preparation method thereof that strengthens the bone, is characterized in that: described black soya bean is one or more of blue or green benevolence black soya bean.
5. a kind of wines used as antirheumatic as claimed in claim 2 ferment and preparation method thereof that strengthens the bone, is characterized in that: described safflower be safflower one or more.
6. a kind of wines used as antirheumatic as claimed in claim 2 ferment and preparation method thereof that strengthens the bone, is characterized in that: described Chinese prickly ash is one or more of Kowloon Chinese prickly ash.
7. a kind of wines used as antirheumatic as claimed in claim 2 ferment and preparation method thereof that strengthens the bone, is characterized in that: described coix seed is one or more of the beads seed of Job's tears, the aquatic seed of Job's tears, the Taiwan seed of Job's tears.
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| CN107156808A (en) * | 2017-04-20 | 2017-09-15 | 中国科学院西北高原生物研究所 | A kind of preparation method of matrimony vine ferment |
| CN107616492A (en) * | 2017-09-28 | 2018-01-23 | 陈永珍 | A kind of active ferment juice production process of strong bone |
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Application publication date: 20140521 |