CN104012955B - 一种丹参酵素的生产方法 - Google Patents
一种丹参酵素的生产方法 Download PDFInfo
- Publication number
- CN104012955B CN104012955B CN201310708092.4A CN201310708092A CN104012955B CN 104012955 B CN104012955 B CN 104012955B CN 201310708092 A CN201310708092 A CN 201310708092A CN 104012955 B CN104012955 B CN 104012955B
- Authority
- CN
- China
- Prior art keywords
- sage root
- red sage
- hawthorn
- ferment
- production method
- 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.)
- Active
Links
- 240000007164 Salvia officinalis Species 0.000 title claims abstract description 24
- 235000005412 red sage Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241001092040 Crataegus Species 0.000 claims abstract description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 241000589220 Acetobacter Species 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- 244000132619 red sage Species 0.000 claims description 7
- 208000030852 Parasitic disease Diseases 0.000 claims description 5
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012982 microporous membrane Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 4
- 208000001953 Hypotension Diseases 0.000 abstract description 3
- 239000000496 cardiotonic agent Substances 0.000 abstract description 3
- 208000021822 hypotensive Diseases 0.000 abstract description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000013402 health food Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- WTPPRJKFRFIQKT-UHFFFAOYSA-N 1,6-dimethyl-8,9-dihydronaphtho[1,2-g][1]benzofuran-10,11-dione;1-methyl-6-methylidene-8,9-dihydro-7h-naphtho[1,2-g][1]benzofuran-10,11-dione Chemical compound O=C1C(=O)C2=C3CCCC(=C)C3=CC=C2C2=C1C(C)=CO2.O=C1C(=O)C2=C3CCC=C(C)C3=CC=C2C2=C1C(C)=CO2 WTPPRJKFRFIQKT-UHFFFAOYSA-N 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- PAFLSMZLRSPALU-MRVPVSSYSA-N (2R)-3-(3,4-dihydroxyphenyl)lactic acid Chemical compound OC(=O)[C@H](O)CC1=CC=C(O)C(O)=C1 PAFLSMZLRSPALU-MRVPVSSYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- PAFLSMZLRSPALU-QMMMGPOBSA-N Danshensu Natural products OC(=O)[C@@H](O)CC1=CC=C(O)C(O)=C1 PAFLSMZLRSPALU-QMMMGPOBSA-N 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- PAFLSMZLRSPALU-UHFFFAOYSA-N Salvianic acid A Natural products OC(=O)C(O)CC1=CC=C(O)C(O)=C1 PAFLSMZLRSPALU-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明提供了一种丹参酵素的生产方法,丹参和山楂与清水、白糖分别按1:15:32:4的重量比混合,粉状醋酸杆菌、葡萄酒活性干酵母和果胶酶用量分别为丹参和山楂总重量的0.1%、0.1%和0.2%,制备方法为:将除杂清洗的丹参、山楂分别破碎,混合清水、白糖后加入粉状醋酸杆菌、葡萄酒活性干酵母和果胶酶保温发酵40天过滤后即得丹参酵素。本发明工艺简单,所产丹参酵素具有降血压、活血、健胃、强心和防止动脉硬化的作用,口感适宜,有着良好的强身健体保健效果。
Description
技术领域
本发明涉及一种保健产品,具体的说是一种丹参酵素的生产方法。
背景技术
随着生活水平的提高和物质的更加丰富,人们在生活中出现了营养过剩的状况,由此导致血压、血脂和各种心脑血管疾病产生,很多人为了抗击疾病的困扰,会通过身体锻炼以及饮用保健食品防止和缓解疾病的产生,由此导致市场上出现了各种不明的保健食品和饮品,但真正采用天然食材作为原料生产加工的保健食品却很少见到。
发明内容
本发明的目的在于提供一种采用天然食材作为原料,并经发酵生产的保健食品,具有强心、健胃和降血压的显著作用。
本发明包括将丹参去除杂质、清洗,所采用的技术方案在于:生物发酵法生产丹参素,按下列步骤进行:
1)将新鲜丹参清洗、除杂、切片,粉碎至20目待用;将新鲜山楂经挑选排除虫病害和霉变次品,经清洗后再用破碎机破碎为≤5毫米的小块待用;
2)将上述待用的丹参、山楂、清水、白糖按1:15:32:4的重量比混合,放入发酵桶内搅拌均匀,并加温至80℃,在保温状态下继续搅拌3小时;
3)将保温搅拌后的混合料在30分钟内降温至28-38℃,按丹参和山楂的总重量取0.1%的粉状醋酸杆菌和0.1%的葡萄酒活性干酵母以及
0.2%的果胶酶搅拌均匀;
4)将搅拌均匀的物料密封,在30℃状态保温发酵40天。
5)将上述发酵后的物料用400目过滤袋经压榨机压榨获得滤液,并将滤液采用0.45μm微孔滤膜过滤后,在无菌环境下灌装即生产获得丹参酵素。
上述技术方案中:所述的一种丹参酵素的生产方法,步骤3中采用的果胶酶,其酶活力为50000U/g。
本发明具有如下显著优势,在本技术方案中,由于主要原料采用了丹参和山楂,并通过活性酵母进行发酵生产,整套工艺简单、科学、合理,所得成品保留了天然食材的诸多优势和特点,经生物发酵工艺后,更加优化了有益成分,具有极好的健胃、降血压、强心脏、防止动脉硬化和促进新陈代谢的作用。
具体实施方式
实施例如下:
实施例1:以生产20升丹参酵素为例
取丹参粉500克,小块山楂7500克,水16千克,白糖2000克,醋酸菌杆菌8克,葡萄酒活性干酵母8克,果胶酶16克。
制备方法如下:
1)将新鲜丹参清洗、除杂、切片,粉碎至20目待用;将新鲜山楂经挑选排除虫病害和霉变次品,经清洗后再用破碎机破碎为≤5毫米的小块待用;
2)称取上述的待用500克丹参和7500克山楂、16千克清水、2000克白糖混合,放入发酵桶内搅拌均匀,并加温至80℃,在保温状态下继续搅拌3小时;
3)将保温搅拌后的混合料在30分钟内降温至28℃,加入8克粉状醋酸杆菌和8克葡萄酒活性干酵母和16克果胶酶搅拌均匀;
4)将搅拌均匀的物料密封,在30℃状态保温发酵40天。
5)将上述发酵后的物料用400目过滤袋经压榨机压榨获得滤液,并将滤液采用0.45μm微孔滤膜过滤后,在无菌环境下灌装即生产获得丹参酵素。
实施例2:以生产40升丹参酵素为例
取丹参粉1千克,小块山楂1.5千克,水32千克,白糖4千克,醋酸菌干粉16克,葡萄酒活性干酵母16克,果胶酶32克。
制备方法如下:
1)将新鲜丹参清洗、除杂、切片,粉碎至20目待用;将新鲜山楂经挑选排除虫病害和霉变次品,经清洗后再用破碎机破碎为≤5毫米的小块待用;
2)称取上述的待用1千克丹参和1.5千克山楂、32千克清水、4千克白糖混合,放入发酵桶内搅拌均匀,并加温至80℃,在保温状态下继续搅拌3小时;
3)将保温搅拌后的混合料在30分钟内降温至38℃,加入16克粉状醋酸杆菌和16克葡萄酒活性干酵母和32克果胶酶搅拌均匀;
4)将搅拌均匀的物料密封,在30℃状态保温发酵40天。
5)将上述发酵后的物料用400目过滤袋通过压榨机压榨获得滤液,并将滤液采用0.45μm微孔滤膜过滤后,在无菌环境下灌装即生产获得丹参酵素。
Claims (2)
1.一种丹参酵素的生产方法,包括将新鲜丹参清洗、除杂、切片和粉碎以及将新鲜山楂经挑选排除虫病害和霉变次品,经清洗再用破碎机破碎,其特征在于:丹参酵素的生产方法按下列步骤进行:
1)将新鲜丹参清洗、除杂、切片,粉碎至20目待用;将新鲜山楂经挑选排除虫病害和霉变次品,经清洗后再用破碎机破碎为≤5毫米的小块待用;
2)将上述待用的丹参和山楂与清水、白糖分别按1:15:32:4的重量比混合,放入发酵桶内搅拌均匀,并加温至80℃,在保温状态下继续搅拌3小时;
3)将保温搅拌后的混合料在30分钟内降温至28-32℃,按丹参和山楂的总重量取0.1%的粉状醋酸杆菌和0.1%的葡萄酒活性干酵母以及0.2%的果胶酶搅拌均匀;
4)将搅拌均匀的物料密封,在30℃状态保温发酵40天;
5)将上述发酵后的物料用400目过滤袋经压榨机压榨获得滤液,并将滤液采用0.45μm微孔滤膜过滤后,在无菌环境下灌装即生产获得丹参酵素。
2.根据权利要求1所述的一种丹参酵素的生产方法,步骤3中的果胶酶,其酶活力为50000U/g。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310708092.4A CN104012955B (zh) | 2013-12-20 | 2013-12-20 | 一种丹参酵素的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310708092.4A CN104012955B (zh) | 2013-12-20 | 2013-12-20 | 一种丹参酵素的生产方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104012955A CN104012955A (zh) | 2014-09-03 |
CN104012955B true CN104012955B (zh) | 2016-04-20 |
Family
ID=51430183
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310708092.4A Active CN104012955B (zh) | 2013-12-20 | 2013-12-20 | 一种丹参酵素的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104012955B (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106036863A (zh) * | 2016-06-20 | 2016-10-26 | 合肥丰瑞隆生物科技有限公司 | 降血脂酵素及其制备方法 |
CN108244429A (zh) * | 2018-01-09 | 2018-07-06 | 安徽妙奇树生物科技有限公司 | 一种哈密瓜复合酵素饮品的制备方法 |
CN115282185B (zh) * | 2022-06-30 | 2024-05-24 | 通又通(武汉)生命科学有限公司 | 一种含丹参酵素的发酵丹参提取物、制备方法与应用 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100431170B1 (ko) * | 2003-06-11 | 2004-05-12 | 신화제약 (주) | 식물추출물을 함유하는 치주질환치료용 조성물 |
CN101904504B (zh) * | 2010-08-10 | 2012-09-05 | 厦门金日制药有限公司 | 五行酵素液的制备方法 |
CN103355666B (zh) * | 2013-06-17 | 2014-10-08 | 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 |
-
2013
- 2013-12-20 CN CN201310708092.4A patent/CN104012955B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN104012955A (zh) | 2014-09-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100447232C (zh) | 枸杞果醋及枸杞果醋饮料的制备方法 | |
CN102138687B (zh) | 葡萄皮保健饮料的生产方法 | |
CN103695284A (zh) | 一种冬菇糯米醋的制作方法 | |
CN104000176A (zh) | 一种黑木耳酵素的制备方法 | |
CN106562431A (zh) | 一种有机糙米果蔬保健酵素的制备方法 | |
CN101731444A (zh) | 豌豆肽营养品及其制备方法 | |
CN104432389B (zh) | 混合菌种发酵制作猕猴桃饮料的方法 | |
CN102888332B (zh) | 一种红枣醋的制备方法 | |
CN103622106A (zh) | 海带发酵饮料的酿造方法 | |
CN104694344A (zh) | 一种桑椹酒的制作方法 | |
CN104012955B (zh) | 一种丹参酵素的生产方法 | |
CN106367284A (zh) | 一种枸杞甘草苹果保健醋的液态深层发酵工艺 | |
CN104480150A (zh) | 一种共轭亚麻酸异构体的生物富集方法 | |
CN103865714B (zh) | 一种利用低强度间歇式超声波辅助酿造黄酒的方法 | |
CN105567499B (zh) | 水果营养白酒配方及生产工艺 | |
CN104432341B (zh) | 黄瓜汁发酵饮料的制作方法 | |
CN103815468A (zh) | 一种具有开胃消食功效的醋饮料 | |
CN102150740A (zh) | 一种花生抗氧化肽的制备方法 | |
CN104762169A (zh) | 金针菇营养酒的制作方法 | |
CN102408963A (zh) | 一种微发酵苦瓜葡萄酒的制备方法 | |
CN101336712B (zh) | 一种营养与活化心脑血管细胞的养生面及其生产方法 | |
CN102408961A (zh) | 一种微发酵橄榄葡萄酒及其制备方法 | |
CN103815465A (zh) | 一种具有降低血脂功效的醋饮料 | |
CN106754103A (zh) | 一种梨酒、发酵梨酒及发酵梨酒的制备方法 | |
CN103815463A (zh) | 一种具有滋阴润肺功效的醋饮料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20160919 Address after: 336100 Jiangxi city of Yichun province Wanzai County Industrial Park B District No. 1 Patentee after: Jiangxi bud Food Co., Ltd. Address before: 441053 Xiangfan City, Hubei province Xiangcheng District Long Road No. 296 Patentee before: Hubei University of Arts and Science |