CN103815414A - 一种调理血瘀体质酵素及其制备方法 - Google Patents
一种调理血瘀体质酵素及其制备方法 Download PDFInfo
- Publication number
- CN103815414A CN103815414A CN201410102211.6A CN201410102211A CN103815414A CN 103815414 A CN103815414 A CN 103815414A CN 201410102211 A CN201410102211 A CN 201410102211A CN 103815414 A CN103815414 A CN 103815414A
- Authority
- CN
- China
- Prior art keywords
- blood stasis
- fermentation
- ferment
- preparation
- conditioning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000008280 blood Substances 0.000 title claims abstract description 49
- 210000004369 blood Anatomy 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 title abstract description 9
- 108090000790 Enzymes Proteins 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 11
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 11
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000725 suspension Substances 0.000 claims abstract description 10
- 241000233866 Fungi Species 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 230000003750 conditioning effect Effects 0.000 claims description 22
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims description 10
- 241000722885 Brettanomyces Species 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 230000009286 beneficial effect Effects 0.000 claims description 9
- 230000003203 everyday effect Effects 0.000 claims description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 240000000171 Crataegus monogyna Species 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 240000004922 Vigna radiata Species 0.000 claims description 8
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 8
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 7
- 244000113306 Monascus purpureus Species 0.000 claims description 7
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 7
- 241000235648 Pichia Species 0.000 claims description 7
- 241000223252 Rhodotorula Species 0.000 claims description 7
- 244000057717 Streptococcus lactis Species 0.000 claims description 7
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 7
- 241001655322 Streptomycetales Species 0.000 claims description 7
- 229940057059 monascus purpureus Drugs 0.000 claims description 7
- 230000035772 mutation Effects 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 6
- 238000005286 illumination Methods 0.000 claims description 6
- 238000001228 spectrum Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 241001557517 Crocanthemum scoparium Species 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 230000003020 moisturizing effect Effects 0.000 claims description 3
- 230000001590 oxidative effect Effects 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 241000906675 Sicyos angulatus Species 0.000 claims 1
- 244000005706 microflora Species 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 3
- 239000006041 probiotic Substances 0.000 abstract 3
- 230000000529 probiotic effect Effects 0.000 abstract 3
- 235000018291 probiotics Nutrition 0.000 abstract 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 244000027711 Brettanomyces bruxellensis Species 0.000 abstract 1
- 235000000287 Brettanomyces bruxellensis Nutrition 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 241000194036 Lactococcus Species 0.000 abstract 1
- 241000320412 Ogataea angusta Species 0.000 abstract 1
- 241000936770 Streptomyces flavotricini Species 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 229940068140 lactobacillus bifidus Drugs 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 230000004087 circulation Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 230000023597 hemostasis Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
本发明涉及了一种调理血瘀体质酵素及其制备方法;其原料成分:黑米50%、黑木耳10%、绿豆10%、花生10%、油菜8%、甘蔗5%、黄瓜5%、山楂2%;益生菌由:紫红曲霉、米曲霉、汉逊酵母变种、红酵母、产膜酵母、酒香酵母、黄色三素链霉菌、双岐乳酸杆菌,乳酸链球菌组成的益生菌,其制备方法如下:依据材料特性经浸泡蒸熟或粉碎的不同工艺后接种益生菌群经糖化,醇化,醋化,乳酸化四级发酵,发酵阶段依据各益生菌的生活环境,自动调整,温度,酸碱度与光照,经108天发酵完成后所得悬液即为调理血瘀体质酵素;本发明具有活血化瘀,活络消肿、降低血脂、减少血液胆固醇的效果。
Description
技术领域
本发明涉及一种调理血瘀体质酵素及其制备方法,属于保健食品技术领域。
背景技术
血瘀体质主要四种成因:一是由人的情绪失调引起的。《仁术便览》中说;“死血作痛,瘦人多怒者常患此。”二是疾病长期绵延,深入经络,使得血气受损从而引起血瘀体质。《黄帝内经-素问-痹论》中说:“病久入深,荣卫之行涩,经络时疏,故不通”如果病程时间长,病情较重,气血运行迟滞,经络就会不畅通,所以出现迟滞。如果人常年有病,病久会深入经络,拖延过久,气血就会受损,处于“饥饿”的状态,气运行受阻,最后会出现瘀血。三是由外伤引起,如果遭遇跌打损伤之后,瘀血没有消除,时间过久气血会运行缓慢,这些都是瘀血引起的症状。四是由于人体的衰老引起的,老年人由于身体各功能下降,因此气血运行不畅。气血运行缓慢和不畅都会导致血瘀体质的形成,《内经-灵枢-生气通天论》中说:“太阴之人,多阴之人,多阴而无阳,其阴血浊,其气涩以迟。”血瘀体质者有气血凝滞,瘀浊不畅的特点。
中医气血养生保健的方法十分丰富,其主要原理是疏通脏腑经络气血,以保持机体旺盛的生命力,达到强身健体,祛病延年的效果,本发明本着中医的保健与预防的指导原则,利用有机种植的谷物,蔬菜,水果,配和益生菌的活性酶,调配出一种调理血瘀体质酵素,提供现代人因为工作忙碌,用脑过多的人群,用于疏通脏腑,保持气血肠行之用。
发明内容
本发明是提供一种以黑米、黑木耳、绿豆、花生、油菜、甘蔗、黄瓜、山楂经由益生菌群发酵后制取出调理血瘀体质酵素。
(1)、材料配比:黑米50%、黑木耳10%、绿豆10%、花生10%、油菜8%、甘蔗5%、黄瓜5%、山楂2%;
(2)、益生菌群:紫红曲霉1%、米曲霉1%、汉逊酵母变种1%、红酵母2%、产膜酵母2%、酒香酵母2%、黄色三素链霉菌1%、双岐乳酸杆菌3%,乳酸链球菌2%组成的益生菌;
(3)、发酵制备流程:
(3-1)、将黑米用75℃水浸泡8H;
(3-2)、进一步的用蒸锅蒸90分钟,然后用25℃水水浴法,待材料冷却后,盖上纱布保湿备用;
(3-3)、将3-2)步骤完成后的放入发酵釜中,投入紫红曲霉、米曲霉、汉逊酵母变种、红酵母,进行好氧化发酵,发酵时间7天,温度维持在35-37℃之间,PH值4.6-5.8之间,期间需保持氧气的通气量;
(3-4)、将3-3)步骤发酵完成后,在原发酵釜中再接种产膜酵母、酒香酵母进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小打或醋酸进行调整;
(3-5)、将3-4)发酵完成后将黑木耳、绿豆、花生、油菜、甘蔗、黄瓜、山楂再加入蒸馏水,以淹没材料30cm以上为原则;
(3-6)、将3-5)发酵完成后接种产膜酵母、酒香酵母、黄色三素链霉菌发酵天数14天,期间保持发酵釜的温度在30-32℃,PH值维持在4.6-5.8之间,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光;
(3-7)、进一步将3-6)发酵完成后种双岐乳酸杆菌3%,乳酸链球菌2%,发酵期间80天,期间维持发酵温度35-37℃,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光、期间每日太阳升起地平线时,依逆时钟方向搅拌7次,太阳落地平线时依顺时钟方向搅拌7次;
(3-8)、用3000目滤网过滤3-7)步骤发酵后的残渣取悬液;
(3-9)、进一步的将3-8)步骤完成后的悬液装入棕色玻璃瓶后,用121℃蒸汽灭菌,所制取的悬液即为调理血瘀体质酵素。
本发明的优点:
本发明提供的发酵方法是应用有机种植的根,茎,叶,花,果的各种性征,本着调理血瘀气郁体质的去瘀活血,疏肝健脾整胃的原则,采用有机疏果,搭配微生物的活化酶,用发酵的方法制取出调理血瘀体质酵素。发酵过程中,针对每一阶段益生菌群的各种菌种的发酵特性与同化特性,创造出适合微生物的生长环境,利用材料本身具有的微量元素提供给微生物生长所需的元素,将上述的原材料经过三级发酵方法,发酵出具有活性调理血瘀体质,本发明具有丰富的维生素,矿物质和微生物的次生产物,酶中含有蛋白酶,脂肪酶和超氧化物歧化酶是本益生菌群的主要功效酶,提供给预防血瘀体质人,调理去瘀化血健肝,整脾,益肾的正常运化。
附图说明
图1、一种调理血瘀体质酵素及其制备方法:
A1:浸泡 A2:水浴 A3:好氧发酵 A4:厌氧发酵
B1: 洗净 B2:二级发酵 B3:三级发酵
C1:过滤 C2:装罐灭菌。
具体实施方式
下面结合具体附图和实施例对本发明的一种调理血瘀体质酵素及其制备方法做进一步说明:
(1)、材料配比:黑米50%、黑木耳10%、绿豆10%、花生10%、油菜8%、甘蔗5%、黄瓜5%、山楂2%;
(2)、益生菌群:紫红曲霉1%、米曲霉1%、汉逊酵母变种1%、红酵母2%、产膜酵母2%、酒香酵母2%、黄色三素链霉菌1%、双岐乳酸杆菌3%,乳酸链球菌2%组成的益生菌;
(3)、发酵制备流程:
(A1)、将黑米用75℃水浸泡8H;
(A2)、进一步将A1)用蒸锅蒸90分钟,然后用25℃水水浴法,待材料冷却后,盖上纱布保湿备用;
(A3)、将A2)步骤完成后的放入发酵釜中,投入紫红曲霉、米曲霉、汉逊酵母变种、红酵母,进行好氧化发酵,发酵时间7天,温度维持在35-37℃之间,PH值4.6-5.8之间,期间需保持氧气的通气量;
(A4)、将A3)步骤发酵完成后,在原发酵釜中再接种产膜酵母、酒香酵母进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(B1)、将黑木耳、绿豆、花生、油菜、甘蔗、黄瓜、山楂用水洗净;
(B2)、将A4)发酵完成后,进一步的投入B1)的材料后,再加入蒸馏水,以淹没材料30cm以上为原则;进一步接种产膜酵母、酒香酵母、黄色三素链霉菌发酵天数14天,期间保持发酵釜的温度在30-32℃,PH值维持在4.6-5.8之间,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光;
(B3)、进一步将B2)发酵完成后种双岐乳酸杆菌3%,乳酸链球菌2%,发酵期间80天,期间维持发酵温度35-37℃,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光、期间每日太阳升起地平线时,依逆时钟方向搅拌7次,太阳落地平线时依顺时钟方向搅拌7次;
(C1)、用3000目滤网过滤B3)步骤发酵后的残渣取悬液;
(C2)、进一步的将C1)步骤完成后的悬液装入棕色玻璃瓶后, 用121℃蒸汽灭菌,所制取的悬液即为调理血瘀体质酵素。
本发明的一种调理血瘀体质酵素及其制备方法具有活血化瘀、健胃消食,益气提神,活络消肿、益肾补元的功能;食用方法:用调理血瘀体质酵素与30-35℃的温开水以1:5的比例稀释后于早晚各饮用一次每次250ml;本发明用微生物发酵的功能,制取出材料中的各种适合活血化瘀,对胃,肠,脾,肝,肾,肺的活性营养元素,可以帮助健胃消食,益气提神,活络消肿、益肾补元,增强人体免疫力预防因血瘀而产生的引起的三高,痛经,癌症,皮肤长斑,老化快,妇科疾病,老年痴呆等疾病,本品适合大部分中青年人使用,禁用人群:妊娠中妇女。
虽然本发明已以较佳实施例揭示如上,然其并非用以限定本发明,任何本领域技术人员,在不脱离本发明的精神和范围内,当可作些许的修改和完善,因此本发明的保护范围当以权利要求书所界定的为准。
Claims (6)
1.一种调理血瘀体质酵素及其制备方法,其特征是:一种以黑米、黑木耳、绿豆、花生、油菜、甘蔗、黄瓜、山楂经由益生菌群发酵后制取出调理血瘀体质酵素。
2.一种调理血瘀体质酵素及其制备方法,其特征采用以下工艺步骤:
(1)、材料配比:黑米50%、黑木耳10%、绿豆10%、花生10%、油菜8%、甘蔗5%、黄瓜5%、山楂2%;
(2)、益生菌群:紫红曲霉1%、米曲霉1%、汉逊酵母变种1%、红酵母2%、产膜酵母2%、酒香酵母2%、黄色三素链霉菌1%、双岐乳酸杆菌3%,乳酸链球菌2%组成的益生菌;
(2-1)、将黑米、黑豆混合后用75℃水浸泡8H;
(2-2)、将黑米用75℃水浸泡8H;
(2-3)、进一步的用蒸锅蒸90分钟,然后用25℃水水浴法,待材料冷却后,盖上纱布保湿备用;
(2-4)、将2-3)步骤完成后的放入发酵釜中,投入紫红曲霉、米曲霉、汉逊酵母变种、红酵母,进行氧化发酵,发酵时间7天,温度维持在35-37℃之间,PH值4.6-5.8之间,期间需保持氧气的通气量;
(2-5)、将2-4)步骤发酵完成后,在原发酵釜中再接种产膜酵母、酒香酵母进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(2-6)、将2-5)发酵完成后将黑木耳、绿豆、花生、油菜、甘蔗、黄瓜、山楂再加入蒸馏水,以淹没材料30cm以上为原则;
(2-7)、将2-6)进一步接种产膜酵母、酒香酵母、黄色三素链霉菌发酵天数14天,期间保持发酵釜的温度在30-32℃,PH值维持在4.6-5.8之间,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光;
(2-8)、进一步将2-7)发酵完成后种双岐乳酸杆菌3%,乳酸链球菌2%,发酵期间80天,期间维持发酵温度35-37℃,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光、期间每日太阳升起地平线时,依逆时钟方向搅拌7次,太阳落地平线时依顺时钟方向搅拌7次;
(2-9)、用3000目滤网过滤2-8)步骤发酵后的残渣取悬液;
(2-10)、进一步的将2-9)步骤完成后的悬液装入棕色玻璃瓶后, 用121℃蒸汽灭菌,所制取的悬液即为调理血瘀体质酵素。
3.如权利要求2所述的一种调理血瘀体质酵素及其制备方法,其特征是:所述发酵菌群由紫红曲霉、米曲霉、汉逊酵母变种、红酵母、产膜酵母、酒香酵母、黄色三素链霉菌、双岐乳酸杆菌,乳酸链球菌组成的益生菌。
4.如权利要求2所述的一种调理血瘀体质酵素及其制备方法,其特征是:所述黄瓜为华南星黄瓜、华北型黄瓜、水果黄瓜、小黄瓜的一种或多种。
5.如权利要求2所述的一种调理血瘀体质酵素及其制备方法,其特征是:所述的花生为黑皮花生,红皮花生的一种或多种。
6.如权利要求2所述的一种调理血瘀体质酵素及其制备方法,其特征是:所述的甘蔗为果糖甘蔗一种或多种。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410102211.6A CN103815414A (zh) | 2014-03-19 | 2014-03-19 | 一种调理血瘀体质酵素及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410102211.6A CN103815414A (zh) | 2014-03-19 | 2014-03-19 | 一种调理血瘀体质酵素及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103815414A true CN103815414A (zh) | 2014-05-28 |
Family
ID=50750943
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410102211.6A Pending CN103815414A (zh) | 2014-03-19 | 2014-03-19 | 一种调理血瘀体质酵素及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103815414A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105056135A (zh) * | 2015-08-21 | 2015-11-18 | 徐伟明 | 一种针对于气滞血瘀体质调理的中药复合酵素及其制备方法 |
CN105495322A (zh) * | 2015-12-08 | 2016-04-20 | 黑龙江八一农垦大学 | 一种纯天然乳酸菌小米酵素 |
CN105767821A (zh) * | 2016-03-07 | 2016-07-20 | 唐玉海 | 一种南瓜小黄瓜发酵饮料及其制备方法 |
CN106343418A (zh) * | 2016-08-29 | 2017-01-25 | 彭展忠 | 榴莲酵素及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101366530A (zh) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | 一种复合酵素的制作工艺及产品 |
CN102669658A (zh) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | 一种植物酵素食品的制备方法 |
CN102793172A (zh) * | 2012-08-31 | 2012-11-28 | 厦门嘉祺生物食品有限公司 | 安神健肠胃的桂圆酵素加工方法及配方 |
CN103355666A (zh) * | 2013-06-17 | 2013-10-23 | 湖北富程祥云生物科技有限公司 | 能改善心、脑血管代谢功能植物酵素饮品的制备方法 |
CN103461983A (zh) * | 2013-07-18 | 2013-12-25 | 浙江劲膳美生物科技有限公司 | 一种血瘀体质者食用的特殊膳食 |
-
2014
- 2014-03-19 CN CN201410102211.6A patent/CN103815414A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101366530A (zh) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | 一种复合酵素的制作工艺及产品 |
CN102669658A (zh) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | 一种植物酵素食品的制备方法 |
CN102793172A (zh) * | 2012-08-31 | 2012-11-28 | 厦门嘉祺生物食品有限公司 | 安神健肠胃的桂圆酵素加工方法及配方 |
CN103355666A (zh) * | 2013-06-17 | 2013-10-23 | 湖北富程祥云生物科技有限公司 | 能改善心、脑血管代谢功能植物酵素饮品的制备方法 |
CN103461983A (zh) * | 2013-07-18 | 2013-12-25 | 浙江劲膳美生物科技有限公司 | 一种血瘀体质者食用的特殊膳食 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105056135A (zh) * | 2015-08-21 | 2015-11-18 | 徐伟明 | 一种针对于气滞血瘀体质调理的中药复合酵素及其制备方法 |
CN105495322A (zh) * | 2015-12-08 | 2016-04-20 | 黑龙江八一农垦大学 | 一种纯天然乳酸菌小米酵素 |
CN105767821A (zh) * | 2016-03-07 | 2016-07-20 | 唐玉海 | 一种南瓜小黄瓜发酵饮料及其制备方法 |
CN106343418A (zh) * | 2016-08-29 | 2017-01-25 | 彭展忠 | 榴莲酵素及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107232588A (zh) | 一种诺丽果酵素的加工方法 | |
CN103493918B (zh) | 普洱茶的二次发酵方法及设备 | |
CN105919110B (zh) | 黑茶复合酵素及其制备方法 | |
CN105249100A (zh) | 发酵果蔬汁与甜酒酿复合功能饮料的生产方法 | |
CN103305432B (zh) | 一种酿酒酵母菌株及其应用 | |
CN103815491A (zh) | 一种整肠除便秘酵素及其制备方法 | |
CN103815414A (zh) | 一种调理血瘀体质酵素及其制备方法 | |
CN105029549A (zh) | 一种桑葚酵素保健饮料的制作方法 | |
CN103734443A (zh) | 一种菌种发酵制备菊芋果脯的方法及所得产品和产品的应用 | |
CN104365845B (zh) | 一种发酵型绿豆乳饮料的制备方法 | |
CN103719965A (zh) | 一种雪莲纳豆酵素保健饮料及其制备方法 | |
CN103829249A (zh) | 一种调理脾胃湿热体质酵素及其制备方法 | |
CN105255748A (zh) | 一株高产谷胱甘肽的果酒酵母及其应用 | |
CN103829248A (zh) | 一种调理肝胆湿热体质酵素及其制备方法 | |
CN102517188B (zh) | 一种在酿造过程中产生异麦芽低聚糖的黄酒小曲的制备方法 | |
CN103087962B (zh) | 一种生物酸化浸米用乳酸菌的高密度培养方法 | |
CN104621668A (zh) | 一种蟠桃汁饮料及其制备方法 | |
CN109593627B (zh) | 一种沙棘枸杞保健果酒的电场强化酿造工艺 | |
CN107058049A (zh) | 一种双孢蘑菇醋的酿造方法 | |
CN103815409A (zh) | 一种调理高血压酵素及其制备方法 | |
CN101270326A (zh) | 草莓细胞生态水的制备方法 | |
CN106213096A (zh) | 一种发酵香蕉制备酵素饮料的方法 | |
CN105941654A (zh) | 一种臭豆腐的制备方法 | |
CN103815412A (zh) | 一种调理脚臭酵素及其制备方法 | |
CN102586048B (zh) | 冬虫夏草真菌体酿制保健酒 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140528 |