CN104263704A - 一种环保酵素的制作方法 - Google Patents
一种环保酵素的制作方法 Download PDFInfo
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- CN104263704A CN104263704A CN201410432581.6A CN201410432581A CN104263704A CN 104263704 A CN104263704 A CN 104263704A CN 201410432581 A CN201410432581 A CN 201410432581A CN 104263704 A CN104263704 A CN 104263704A
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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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Abstract
一种环保酵素的制作方法，采用原料为：苹果、香菇、胡萝卜、山楂、枸杞子、柠檬和白砂糖；所述原料使用百分比为：苹果20～35％、香菇5～10％、胡萝卜25～35％、山楂15～25％、枸杞子10～25％、柠檬10～15％和白砂糖5～12％；该环保酵素的制作方法，改变了传统的酵素生产使用诸多添加剂等，采用苹果、香菇、胡萝卜、山楂、枸杞子、柠檬以及白砂糖作为主要的原料，制取的酵素不仅对于人体吸收有益，而且在养生保健等方面有明显作用。
Description
发明领域
本发明涉及一种环保酵素的制作方法，属于生物保健用品领域。
背景技术
酵素又被称为酶，是细胞最重要的营养，是生命力，是活力，是寿命的象征。
酵素具有解毒/排毒/杀菌/抗菌/抗病毒/抗氧化/增强免疫力/提高能量/修补细胞等作用；现代人几乎人人缺乏酵素。为何会有如此多的现代疾病和如此大的亚健康人群，其原因就在于此；酵素与生俱来，但其数量有限，什么时候用完则生命结束。而现代人几乎每天都在透支酵素，即透支健康透支生命。新鲜的水果蔬菜里边含有大量可以帮助消化代谢的酵素；然而目前酵素的制作一般会添加诸多添加剂，并且酵素在体内吸收不良；本发明就是基于这一背景而得出。
发明内容
本发明为解决现有技术制造的酵素环保性能低，吸收差并且保健作用不强的作用，旨在提供一种环保酵素的制作方法。
一种环保酵素的制作方法，采用原料为：苹果、香菇、胡萝卜、山楂、枸杞子、柠檬和白砂糖；所述原料使用百分比为：苹果20～35％、香菇5～10％、胡萝卜25～35％、山楂15～25％、枸杞子10～25％、柠檬10～15％和白砂糖5～12％；其制作有以下步骤来完成：
步骤一：原料清洗，将苹果、香菇、胡萝卜、山楂、枸杞子和柠檬利用纯净水及进行清洗，去除原料表面的农药或/和油污；并且对苹果削皮、香菇取缔、胡萝卜外表进行清洁处理、山楂去籽、枸杞柠檬进行表面清洁。
步骤二，将步骤一中清洁的原料加上白砂糖均匀混合后置于室温下的密闭容器内，并进行密闭处理，保证温度在30℃～37℃下避光发酵30～45d；
步骤三，由密闭在容器内处理后的原料将会失水完毕，将以上原料失水 获取的溶液提取出来静置提取，过滤，取滤液；
步骤四：滤液过滤三次，分别是粗滤、精滤、膜滤；
步骤五：接种；将复合菌种接种至步骤四获取的滤液中，搅拌均匀后密闭，2～3d得到发酵液；其中类菌种包括植物乳杆菌、发酵乳杆菌、肠膜明串珠菌、嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌等；II类菌种包括酿酒酵母、鲁氏接合酵母和异常汉逊酵母；
步骤六：发酵液置于密闭环境中，常温静置后熟得到后熟液，取上清液，过滤去除残渣后得到环保酵素。
与现有技术相比，该环保酵素的制作方法，改变了传统的酵素生产使用诸多添加剂等，采用苹果、香菇、胡萝卜、山楂、枸杞子、柠檬以及白砂糖作为主要的原料，制取的酵素不仅对于人体吸收有益，而且在养生保健等方面有明显作用。
具体实施方式
为了制取一种环保酵素，本发明旨在提供一种环保酵素的制作方法。
一种环保酵素的制作方法，采用原料为：苹果、香菇、胡萝卜、山楂、枸杞子、柠檬和白砂糖；所述原料使用百分比为：苹果20～35％、香菇5～10％、胡萝卜25～35％、山楂15～25％、枸杞子10～25％、柠檬10～15％和白砂糖5～12％；其制作有以下步骤来完成：
步骤一：原料清洗，将苹果、香菇、胡萝卜、山楂、枸杞子和柠檬利用纯净水及进行清洗，去除原料表面的农药或/和油污；并且对苹果削皮、香菇取缔、胡萝卜外表进行清洁处理、山楂去籽、枸杞柠檬进行表面清洁。
步骤二，将步骤一中清洁的原料加上白砂糖均匀混合后置于室温下的密闭容器内，并进行密闭处理，保证温度在30℃～37℃下避光发酵30～45d；
步骤三，由密闭在容器内处理后的原料将会失水完毕，将以上原料失水获取的溶液提取出来静置提取，过滤，取滤液；
步骤四：滤液过滤三次，分别是粗滤、精滤、膜滤；粗滤为袋式粗滤；精滤为采用0.45μm板框进行过滤；膜滤为采用0.22μm陶瓷膜或卷式微滤膜进行过滤；
步骤五：接种；将复合菌种接种至步骤四获取的滤液中，搅拌均匀后密闭，2～3d得到发酵液；其中类菌种包括植物乳杆菌、发酵乳杆菌、肠膜明串珠菌、嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌等；II类菌种包括酿酒酵母、鲁氏接合酵母和异常汉逊酵母；
步骤六：发酵液置于密闭环境中，常温静置后熟得到后熟液，取上清液，过滤去除残渣后得到环保酵素。
苹果含丰富的糖类(主要为蔗糖、还原糖)、有机酸类(苹果酸、奎宁酸、柠檬酸、酒石酸或单宁酸等)，还含有果胶、微量元素锌、铁及维生素类；胡萝卜富含蔗糖、葡萄糖、淀粉、胡萝卜素及钾、钙、磷等矿物质；香菇是具有高蛋白、低脂肪、丰富的麦角甾醇、香菇多糖、多种氨基酸和维生素D以及含有六大酶类40多种酶，具多种营养保健功效，且口感鲜香；山楂的主要活性成分是黄酮类物质，另含丰富维生素C及有机酸类(绿原酸、咖啡酸等)；枸杞子含有丰富的胡萝卜素、多种维生素和钙、铁等营养物质，并含枸杞多糖、甜菜碱等特殊成分，具滋补肝肾，益精明目之功效；柠檬富含维生素类(维生素c、维生素B1、维生素B2)、糖类、矿物质(钙、高钾低钠)、有机酸(烟酸奎宁酸、柠檬酸、苹果酸)、橙皮苷、柚皮苷、香豆精等，对人体十分有益。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将发明例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (1)
1.一种环保酵素的制作方法，采用原料为：苹果、香菇、胡萝卜、山楂、枸杞子、柠檬和白砂糖；所述原料使用百分比为：苹果20～35％、香菇5～10％、胡萝卜25～35％、山楂15～25％、枸杞子10～25％、柠檬10～15％和白砂糖5～12％；其特征在于：制作由以下步骤来完成：
步骤一：原料清洗，将苹果、香菇、胡萝卜、山楂、枸杞子和柠檬利用纯净水及进行清洗，去除原料表面的农药或/和油污；并且对苹果削皮、香菇取缔、胡萝卜外表进行清洁处理、山楂去籽、枸杞柠檬进行表面清洁。
步骤二，将步骤一中清洁的原料加上白砂糖均匀混合后置于室温下的密闭容器内，并进行密闭处理，保证温度在30℃～37℃下避光发酵30～45d；
步骤三，由密闭在容器内处理后的原料将会失水完毕，将以上原料失水获取的溶液提取出来静置提取，过滤，取滤液；
步骤四：滤液过滤三次，分别是粗滤、精滤、膜滤；
步骤五：接种；将复合菌种接种至步骤四获取的滤液中，搅拌均匀后密闭，2～3d得到发酵液；其中类菌种包括植物乳杆菌、发酵乳杆菌、肠膜明串珠菌、嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌等；II类菌种包括酿酒酵母、鲁氏接合酵母和异常汉逊酵母；
步骤六：发酵液置于密闭环境中，常温静置后熟得到后熟液，取上清液，过滤去除残渣后得到环保酵素。
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| CN104761301A (zh) * | 2015-03-30 | 2015-07-08 | 商学芳 | 一种环保酵素有机肥生产方法 |
| CN105167072A (zh) * | 2015-08-02 | 2015-12-23 | 周学义 | 一种功能性枸杞酵素及其制品的生产方法 |
| CN105707851A (zh) * | 2016-03-24 | 2016-06-29 | 中国农业科学院麻类研究所 | 杏鲍菇酵素及其制备方法 |
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| CN105707851B (zh) * | 2016-03-24 | 2019-02-26 | 中国农业科学院麻类研究所 | 杏鲍菇酵素及其制备方法 |
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| CN106107393A (zh) * | 2016-08-15 | 2016-11-16 | 河南龙丰实业股份有限公司 | 一种菌菇酵素制作方法 |
| CN106367405A (zh) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | 一种使用厨余垃圾的环保酶及其制备方法 |
| CN106367404A (zh) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | 一种使用黑糖的环保酵素及其制备方法 |
| CN107777780A (zh) * | 2016-08-30 | 2018-03-09 | 张继红 | 水处理制剂、制备方法及其应用 |
| CN106367403A (zh) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | 一种环保酵素及其制备方法 |
| CN107828544A (zh) * | 2017-10-08 | 2018-03-23 | 杭州鹏龙科技有限公司 | 一种高效安全洗涤剂的环保酵素的生产方法 |
| CN112375788A (zh) * | 2020-10-27 | 2021-02-19 | 深圳市淳睿科技发展有限公司 | 一种改善新装修房屋环境的环保酵素产品及其制备工艺 |
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