CN103815409A - Conditioning hypertension enzyme and preparation method thereof - Google Patents
Conditioning hypertension enzyme and preparation method thereof Download PDFInfo
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- CN103815409A CN103815409A CN201410097201.8A CN201410097201A CN103815409A CN 103815409 A CN103815409 A CN 103815409A CN 201410097201 A CN201410097201 A CN 201410097201A CN 103815409 A CN103815409 A CN 103815409A
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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
-
- 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
-
- 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
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Abstract
The invention relates to a conditioning hypertension enzyme and a preparation method thereof. The conditioning hypertension enzyme comprises the following raw material components: 10% of long life fruit, 30% of coarse rice, 10% of crowndaisy chrysanthemum, 10% of celery, 10% of spinach, 2% of aeonium, 6% of water chestnut, 5% of citronella, 5% of Chinese chive seeds, 2% of red flower, 5% of chrysanthemum and 5% of hawthorns. The preparation method comprises the following steps: 1, soaking and steaming material a in the raw materials, and then putting Kunlun rhizopus, mucor mucedo, schizosaccharomyces octosporus Pichia yeast, loop streptomyces and streptomyces aureus into the cooked material a for fermentation; 2, grinding material b into a muddy state, putting saccharomyces mellis, loop streptomyces and streptomyces aureus into the ground material b for fermentation; mixing the products obtained in the step 1 and the step 2 according to the ratio of 1: 1, and then mixing the mixture with material c; after that, putting acetobacter aceti, lactobacillus plantarum and lactic streptococci for fermentation to obtain suspension, namely, the conditioning hypertension enzyme. The conditioning hypertension enzyme has the effects of strengthening the spleen and stomach, reducing blood pressure and blood fat as well as nourishing liver and tonifying kidney, thus being suitable for middle-aged crowd.
Description
Technical field
The present invention relates to a kind of conditioning hypertension ferment and preparation method thereof, belong to the technical field of health food.
Background technology
Hypertension is a kind of worldwide common disease.The illness rate of countries in the world is up to 10%-20%, and can cause the cerebrovascular, heart, the pathology of kidney, it is the principal disease of harm humans health, China nearly more than 100,000,000 now, substantially be all to take depressor, what hypertension was the most fearful in fact is the hidden danger that it brings, such as the heart, brain, kidney is the most easily involved, what harm was maximum certainly is the pathology of cardiovascular and cerebrovascular, what kind of person, the easy hypertension that obtains? we first analyze hypertensive pathology, hypertension is divided into two types of liver-yang hyperactivity and the deficiency of liver-yin and kidney-yin, the frequent face of people of liver-yang hyperactivity is rubescent, temper is also more irascible, especially easily worry, this people's fluctuation of blood pressure is larger.And deficiency of liver-yin and kidney-yin person shows and often feels thirsty, waist soreness, dizziness and tinnitus, general fluctuation of blood pressure is less, why have hypertension? a lot of diseases is all due to bad life style, hypertension is no exception, so how could not allow and oneself fall among hypertensive mire? should or have suffered from patient and how to have improved the life style of oneself? look at below to prevent the healthy admonition that hypertensive people should keep firmly in mind: 1. avoid excited, 2. avoid overtired, 3 avoid diet satiety, 4 avoid excessively fond of drinking crapulence, 5. avoid blood pressure rapid drawdown, 6. avoid constipation.Hypertension is the result by multiple pathogenic factors combined influence, is mainly relevant with excited, changes in diet, rule of life variation, obesity, amount of exercise minimizing etc.Wherein dietary factors plays an important role in hypertension incidence, and such as the animal tallow of diet, cholesterol level is higher, sodium salt is too much, potassium, hypocalcia, and protein quality is poor, drinking too muchs etc., although essential hypertension can not be cured, it can be effectively controlled by diet.Reasonably dietary structure contributes to keep blood pressure steady, and reasonably diet principle is less salt, and low fat diet, suitably eats a little high-celluloses, eats fruit more, vegetables and cereal.
Since known hypertensive reason, be mainly because dirty bad generation of transporting of liver kidney two, liver storing blood, irritability rises to be sent out, and happiness bar reaches and dislikes depression, kidney controlling essence storage, smart Yi Zang and should not letting out; The main life fire of kidney, life fire should be dived and should not be revealed, and people's life body comes from kidney, grows based on kidney, and vital movement relies in kidney.Kidney be the cloudy essence of human body gather, kidney essense is filled and is changed source foot, kidney water is the mother of edema with the liver involved, and the conditioning hypertension jasmine tea vegetables and fruits ferment that utilizes various vegetables, fruit, flower to produce through three grade fermemtation via beneficial flora for dirty the liked characteristic of liver kidney two of the present invention, has strengthening the spleen and stomach, having indigestion disappears, loose hemostasis, hypotensive, activating blood to promote menstruation, effect of nourishing liver, invigorating kidney, is applicable to obese people preventing hypertension and uses.
Summary of the invention
The present invention be to provide a kind of with the materials such as Longevity, brown rice, crowndaisy chrysanthemum, celery, spinach, leek seed, safflower, chrysanthemum, encrinite, water chestnut, lemongrass, hawthorn via beneficial flora the method for producing out conditioning hypertension jasmine tea vegetables and fruits ferment and preparation thereof after three grade fermemtation.
(1), material mixture ratio: Longevity 10%, brown rice 30%, crowndaisy chrysanthemum 10%, celery 10%, spinach 10%, leek seed 5%, safflower 2%, chrysanthemum 5%, encrinite 2%, water chestnut 6%, lemongrass 5%, hawthorn 5%;
(2), beneficial flora: the probio of the Kunlun head mold, mucor mucedo, eight spore fission yeasts, saccharomyces mellis, complete time yeast, ring streptomycete, streptomyces aureus, acetobacter, lactobacillus plantarum, streptococcus lactis composition;
(3) fermentation preparation flow:
(3-1), by Longevity, brown rice, soak after 8H and steam 90 minutes with steamer with clear water respectively, then use 15 ℃ of cold water water-baths, after material cooled, cover gauze moisturizing for subsequent use.
(3-2), by 3-1) step puts into fermentation cauldron after completing, drop into the Kunlun head mold, mucor mucedo, eight spore fission yeasts, refine fermentation, fermentation time 7 days, temperature maintains between 28-32 ℃, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(3-3), by 3-2) after step fermented, in former fermentation cauldron, drop into again and finish time yeast, ring streptomycete, streptomyces aureus and carry out secondary fermentation, between yeast phase 7 days, temperature maintained 35-40 ℃
(3-4), by crowndaisy chrysanthemum, celery, spinach, encrinite, water chestnut, lemongrass, be ground into mud shape with pulverizer, put into fermentation cauldron, input saccharomyces mellis, ring streptomycete, streptomyces aureus refine fermentation, ferment 14 days, keep the temperature of fermentation cauldron at 32-35 ℃, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(3-5), get 3-3) and 3-4) suspension and the material slag of step after completing, ratio with 1:1 is mixed with leek seed, safflower, chrysanthemum, encrinite, drop into acetobacter and carry out acetify fermentation, between yeast phase 30 days, when every day, the sun rose horizon during this time, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(3-6), by 3-5) step drops into lactobacillus plantarum after having fermented again, streptococcus lactis carries out newborn acidifying fermentation, between yeast phase 60 days, between 25-28 ℃ of maintenance fermentation temperature, between yeast phase between morning every day 3-10 point and 12-21 point illumination spectra 450 and 670 two kind of spectrum, illumination is at the light of 1500 lumens, when every day, the sun rose horizon, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(3-7), filter 23-6) residue after step fermentation, the suspension of producing is conditioning hypertension jasmine tea vegetables and fruits ferment;
Advantage of the present invention:
Fermentation process provided by the invention, the various seeds of application, vegetables, flowers return through characteristic coordinate beneficial flora, by above-mentioned raw material process alcoholization, acetify, the fermentation stage of lactic acid, during each fermentation stage, create the different growing environment characteristic of various microorganisms, coordinate the gas field of negative and positive two gas of the Nature when the sun just rises in the morning to stir, to absorb the gas field elite of the Nature, 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 conditioning hypertension jasmine tea vegetables and fruits ferment easily absorbing, offer because life, working environment is busy green, people that cannot normal diet, in order to prevention because of liver-kidney deficiency cause excited, surfeit, the phenomenons such as constipation, the present invention has strengthening the spleen and stomach, having indigestion disappears, loose hemostasis, hypotensive, reducing blood lipid, activating blood to promote menstruation, effect of nourishing liver, invigorating kidney, be applicable to operating pressure large, fidgety crowd works, preventing hypertension uses.
Accompanying drawing explanation
Fig. 1, a kind of conditioning hypertension ferment and preparation method thereof:
A1: Longevity, brown rice cook A2: one grade fermemtation (alcoholization) A3: second order fermentation (alcoholization)
B1: Vegetable powder is broken into mud B2: one grade fermemtation (alcoholization)
C1: seed, spend clean
S1: three grade fermemtation (acetify) S2: level Four fermentation (lactic acid) S3: filter.
The specific embodiment
Below in conjunction with concrete drawings and Examples, the invention will be further described.
Refer to Fig. 1, a kind of conditioning hypertension ferment and preparation method thereof comprises the steps:
Main proportioning is crowndaisy chrysanthemum 10%, celery 10%, Longevity 10%, mung bean 10%, brown rice 30%, leek seed 5%, safflower 2%, chrysanthemum 5%, encrinite 2%, water chestnut 6%, lemongrass 5%, hawthorn 5%;
Beneficial flora: the probio of the probio composition of the Kunlun head mold, mucor mucedo, eight spore fission yeasts, saccharomyces mellis, complete time yeast, ring streptomycete, streptomyces aureus, acetobacter, lactobacillus plantarum, streptococcus lactis composition.
Technological process of the present invention:
(A1), by Longevity, brown rice, soak after 8H and steam 90 minutes with steamer with clear water respectively, then use 15 ℃ of cold water water-baths, after material cooled, cover gauze moisturizing for subsequent use;
(A2), by A1) step puts into fermentation cauldron after completing, drop into the Kunlun head mold, mucor mucedo, eight spore fission yeasts, refine fermentation, fermentation time 7 days, temperature maintains between 28-32 ℃, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(A3), by A2) after step fermented, in former fermentation cauldron, drop into again and finish time yeast, ring streptomycete, streptomyces aureus and carry out secondary fermentation, between yeast phase 7 days, temperature maintained 35-40 ℃;
(B1), by crowndaisy chrysanthemum, celery, spinach, encrinite, water chestnut, lemongrass, be ground into mud shape with pulverizer, put into fermentation cauldron;
(B2), drop into saccharomyces mellis, ring streptomycete, streptomyces aureus and refine fermentation, ferment 14 days, the temperature of maintenance fermentation cauldron is at 32-35 ℃, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
C1) leek seed, safflower, chrysanthemum, encrinite are cleaned with clear water, dried in the shade;
(S1), get A3) and B2) suspension and the material slag of step after completing, with the ratio and C1 of 1:1) leek seed, safflower, chrysanthemum, encrinite mix, drop into acetobacter and carry out acetify fermentation, between yeast phase 30 days, when every day, the sun rose horizon during this time, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(S2), by S1) step drops into lactobacillus plantarum after having fermented again, streptococcus lactis carries out newborn acidifying fermentation, between yeast phase 60 days, between 25-28 ℃ of maintenance fermentation temperature, between yeast phase between morning every day 3-10 point and 12-21 point illumination spectra 450 and 670 two kind of spectrum, illumination is at the light of 1500 lumens, when every day, the sun rose horizon, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(S3), by S2) use screen filtration residue, the suspension of producing to be after step fermentation to nurse one's health hypertension jasmine tea vegetables and fruits ferment.
Conditioning hypertension ferment of the present invention have reduce blood pressure, activating blood to promote menstruation, the strengthening the spleen and stomach having indigestion that disappears, the function of nourishing the liver benefit gas kidney-nourishing complement; Solve because the deficiency of liver-yin and kidney-yin, liver-yang hyperactivity, and cause hypertensive illness phenomenon, eating method: respectively drink once 250ml at every turn by conditioning hypertension jasmine tea vegetables and fruits ferment and the warm water of 30-35 ℃ after with the dilution proportion of 1:5 in the morning and evening; Effect of the present invention is the function with microorganism fermentation, produce out the various applicable supplementary liver in material, the active nutritional element of kidney, can help row irritability, sharp stomach, promoting blood circulation, strengthen body metabolic function, silt that assistant is eliminated the phlegm with excreting dampness and promoting the circulation of qi is lived is led stagnant, and preventing hypertension occurs, this product is applicable to most of a middle-aged person and uses, forbidding crowd: women in gestation.
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. conditioning hypertension ferment and preparation method thereof, is characterized in that: the materials such as crowndaisy chrysanthemum, celery, spinach, Longevity, brown rice, leek seed, safflower, chrysanthemum, encrinite, water chestnut, lemongrass, hawthorn are produced out to conditioning hypertension jasmine tea vegetables and fruits ferment via beneficial flora after three grade fermemtation.
2. conditioning hypertension ferment and preparation method thereof, is characterized in that: adopt following processing step:
(2-1), material mixture ratio: crowndaisy chrysanthemum 10%, celery 10%, Longevity 10%, mung bean 10%, brown rice 30%, leek seed 5%, safflower 2%, chrysanthemum 5%, encrinite 2%, water chestnut 6%, lemongrass 5%, hawthorn 5%;
(2-2), beneficial flora: the probio of the Kunlun head mold, mucor mucedo, eight spore fission yeasts, saccharomyces mellis, complete time yeast, ring streptomycete, streptomyces aureus, acetobacter, lactobacillus plantarum, streptococcus lactis composition;
(2-3), by Longevity, brown rice, with steaming 90 minutes with steamer after clear water immersion 8H, then use 15 ℃ of cold water water-baths, after material cooled respectively, drop into the Kunlun head mold, mucor mucedo, eight spore fission yeasts, refine fermentation, fermentation time 7 days, temperature maintains between 28-32 ℃, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(2-4), by 2-3) after step fermented, in former fermentation cauldron, drop into again and finish time yeast, ring streptomycete, streptomyces aureus and carry out secondary fermentation, between yeast phase 7 days, temperature maintained 35-40 ℃;
(2-5), by crowndaisy chrysanthemum, celery, spinach, encrinite, water chestnut, lemongrass, be ground into mud shape with pulverizer, put into fermentation cauldron, input saccharomyces mellis, ring streptomycete, streptomyces aureus refine fermentation, ferment 14 days, keep the temperature of fermentation cauldron at 32-35 ℃, during this time every day 3-10 point, 16-21 point, illumination spectra 470um, the light of brightness 1500 lumens;
(2-6), get 2-4) and 2-5) suspension and the material slag of step after completing, ratio with 1:1 is mixed with leek seed, safflower, chrysanthemum, encrinite, drop into acetobacter and carry out acetify fermentation, between yeast phase 30 days, when every day, the sun rose horizon during this time, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(2-7), by 2-6) step drops into lactobacillus plantarum after having fermented again, streptococcus lactis carries out newborn acidifying fermentation, between yeast phase 60 days, between 25-28 ℃ of maintenance fermentation temperature, between yeast phase between morning every day 3-10 point and 12-21 point illumination spectra 450 and 670 two kind of spectrum, illumination is at the light of 1500 lumens, when every day, the sun rose horizon, stir 7 times according to counterclockwise, when the sun lands horizontal line, be docile and obedient clockwise and stir 7 times;
(2-8), filter 2-7) residue after step fermentation, the suspension of producing is conditioning hypertension jasmine tea vegetables and fruits ferment.
3. the whole intestines of one as claimed in claim 2, except constipation ferment and preparation method thereof, is characterized in that: the probio that described beneficial flora is made up of the Kunlun head mold, mucor mucedo, eight spore fission yeasts, saccharomyces mellis, complete time yeast, ring streptomycete, streptomyces aureus, acetobacter, lactobacillus plantarum, streptococcus lactis.
4. a kind of conditioning hypertension ferment as claimed in claim 2 and preparation method thereof, is characterized in that: described Longevity is one or more of black hull peanut, white jade peanut, pearl peanut.
5. a kind of conditioning hypertension ferment as claimed in claim 2 and preparation method thereof, is characterized in that: described crowndaisy chrysanthemum is one or more of great Ye crowndaisy chrysanthemum, hour crowndaisy chrysanthemum.
6. a kind of conditioning hypertension ferment as claimed in claim 2 and preparation method thereof, is characterized in that: described encrinite is one or more of court of saussurea involucrata, beautiful butterfly, dew.
7. a kind of conditioning hypertension ferment as claimed in claim 2 and preparation method thereof, is characterized in that: described brown rice be scented rice, corn, black glutinous rice, purple rice one or more.
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| CN108125089A (en) * | 2017-12-27 | 2018-06-08 | 长乐致远技术开发有限公司 | The preparation method of mixed vegetable juice |
| CN109266567A (en) * | 2018-05-09 | 2019-01-25 | 百岳特生物科技（上海）有限公司 | The microbial fermenters and its preparation method and application of acquisition are cultivated under music environment |
| CN112899339A (en) * | 2021-03-15 | 2021-06-04 | 江南大学 | Application of streptomyces aureofaciens as marker for detecting and diagnosing hypertension to prepare corresponding detection tool |
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| KR20090092743A (en) * | 2009-07-17 | 2009-09-01 | 한국 한의학 연구원 | Composition for alleviation of alcohol-induced hangover comprising lactic acid bacteria fermented Ssangwhatang |
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| CN112899339A (en) * | 2021-03-15 | 2021-06-04 | 江南大学 | Application of streptomyces aureofaciens as marker for detecting and diagnosing hypertension to prepare corresponding detection tool |
| CN112899339B (en) * | 2021-03-15 | 2024-03-15 | 江南大学 | Application of streptomycete aureofaciens as marker for detecting and diagnosing hypertension to preparation of corresponding detection tool |
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