CN104432382A - Chinese wine-flavour roxburgh rose sour soup composition and preparation method - Google Patents
Chinese wine-flavour roxburgh rose sour soup composition and preparation method 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. 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
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
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Abstract
The invention belongs to the technical field of health foods, and specifically relates to a Chinese wine-flavour roxburgh rose sour soup composition and a preparation method. The composition contains 1-90 parts by weight of roxburgh rose, 1-90 parts by weight of lucid ganoderma and/or truffle, 1-90 parts by weight of dendrobe, 1-90 parts by weight of cereals and 0.01-90 parts by weight of composite leavening agent. The invention provides the Chinese wine-flavour roxburgh rose sour soup composition, and pharmacological experiments indicate that the composition provided by the invention has a great anti-aging function.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of state aroma roxburic acid soup composition.
Background technology
Why people can be old and feeble, aging sign goes out to see little by little, and as pigementation, flag, be because produce oxidation in body, what is called " oxidation " is just similar to gets rusty, being supplemented with of antioxidant helps fall protoxydic speed, and slow down old and feeble step.
The fruit that Rosa roxburghii (Rosa roxbunghii) is rosaceous plant rosa roxburghii, have another name called thatch pears, oblonga, another name send the spring to return, stings sour pear, nine-headed bird, Wen Xianguo, and being the precious fruit of nutrition of healthcare, is a kind of rare fruit.The medical value of Rosa roxburghii is very high, and its flower, leaf, really, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, effect of antidiarrheal.Particularly Rosa roxburghii is rich in superoxide dismutase (being called for short SOD), SOD internationally recognizedly has active material that is anti-ageing, protective effect on cancer risk, also there is antiviral, radiation-resistant effect, in cardiovascular, digestive system and various tumor disease are prevented and treated, apply very extensive.
Among the peoplely usually the method for Rosa roxburghii by sugaring stored, product unique flavor, both worked as beverage, worked as medicine again, played health care, diseases prevention, cures the disease, improved looks, effect of lengthening the life; And industrial each factory obtains Rosa roxburghii Normal juice mainly with the method for squeezing, the Rosa roxburghii Normal juice obtained can only in factory short-term preservation; And the Rosa roxburghii product can seen in market only with the addition of sugar in Rosa roxburghii Normal juice or also added the Rosa roxburghii commodity juice of some other additives, because there has been high pol, can guarantees the quality safely one, two year, but also limit the use of Cili Juice simultaneously.
Summary of the invention
For these reasons, the present inventor is on the basis studied for many years, and obtain a kind of state aroma roxburic acid soup combination of compositions thing and preparation method thereof, pharmacological evaluation shows, the present composition, has good immunity humidification.
The present invention is achieved through the following technical solutions.
A kind of state aroma roxburic acid soup composition, comprises 1 ~ 90 weight portion Rosa roxburghii, 1 ~ 90 weight Ganoderma Lucidum and/or truffle, 1 ~ 90 weight portion stem of noble dendrobium, 1 ~ 90 weight portion cereal, 0.01 ~ 90 weight portion composite ferment.
Described glossy ganoderma is one or more in fresh glossy ganoderma, glossy ganoderma Ultramicro-powder, glossy ganoderma enzymolysis product, ganoderma lucidum wall-broken product, glossy ganoderma endophyte tunning, fermentation glossy ganoderma bacterium powder.
Described truffle is one or more in fresh truffle, truffle Ultramicro-powder, truffle alpha-androstanol microcapsule powder, fermentation truffle bacterium powder, truffle ferment, truffle Aroma producing endophyte, truffle endophyte tunning.
Described cereal is one or more in long-grained nonglutinous rice, japonica rice, glutinous rice, wheat, barley, oat, wild oat, naked oats, rye, corn, Chinese sorghum, millet, rotten rice, seed of Job's tears, Semen sesami nigrum, buckwheat.
Described composite ferment is one or more in seedling man acid soup, wine active dry yeast, plant composite enzyme, Maotai producing mellow microorganism, the fragrant function bacterium of product sauce, bacillus, saccharomycete, lactic acid bacteria, acetic acid bacteria, carbohydrate, salt, Kefir grain.
Described seedling man acid soup be Miao ethnic group the acid of hair rice, tomato is sour, shrimp is sour, fish are sour, meat is sour, the acid of dish class, the acid of pickles sour, white rosy clouds, poor peppery acid, one or more in hydrochloric acid.
Described Maotai producing mellow microorganism be screen from the high-temperature daqu of Maotai production obtain bacillus licheniformis, bacillus subtilis, bacillus amyloliquefaciens one or more.
Prepare a method for the composition described in right, comprise the following steps:
Step 1: get cereal pulverized after 50 ~ 250 DEG C of baking 1 ~ 50min and the water adding its weight 2 ~ 10 times at 30 ~ 100 DEG C of gelatinization 1 ~ 50min, then first adopt alpha-amylase at 30 ~ 100 DEG C of enzymolysis 1 ~ 60min, adopt alkali protease or carbohydrase at 10 ~ 100 DEG C of enzymolysis 1 ~ 50min after cooling again, add glucose after crossing the sterilizing of leaching supernatant or maltose to concentration is that 1 ~ 20g/L obtains cereal emulsion;
Step 2: Maotai producing mellow microorganism or the fragrant function bacterium activating solution of product sauce are inoculated in above-mentioned cereal emulsion with 1 ~ 30% weight ratio, 100 ~ 300rpm, 20 ~ 70 DEG C of condition bottom fermentations 1 ~ 10 day, continue fermentation 1 ~ 10 day in 20 ~ 70 DEG C after filtration sterilization, obtain the fragrant emulsion of sauce;
Step 3: after Rosa roxburghii, glossy ganoderma and/or truffle mixing, add the fragrant emulsion of its weight 1 ~ 10 times of sauce, 0.01 ~ 5% Tea Polyphenols and/or phytic acid carry out fragmentation, add the enzyme preparation of gross weight 0.001 ~ 10% after adding water again, 1 ~ 150 hour is processed under 30 ~ 95 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 0.01 ~ 50%, after mixing under aerobic or anaerobic condition in 10 ~ 85 DEG C of condition bottom fermentations 1 ~ 280 hour, obtain roxburic acid soup; Described enzyme preparation is one or more in cellulase, pectase, amylase, Lysozyme, interior raw Penicillium notatum cellulase, carbohydrase, tannase, protease;
Step 4: after the stem of noble dendrobium being smashed homogenate or the homogenate of pulverizing enzymolysis, add in roxburic acid soup obtained above in 5 ~ 85 DEG C of lixiviates 3 times, each 1 ~ 30 hour, merge and filter the supernatant that obtains, clarify, add salt or carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
Embodiment
Below by way of the description of detailed description of the invention, the invention will be further described, but this is not limitation of the present invention, those skilled in the art are according to basic thought of the present invention, various amendment or improvement can be made, but only otherwise depart from basic thought of the present invention, all within the scope of the present invention.
The stem of noble dendrobium, Rosa roxburghii, glossy ganoderma, truffle are all purchased from Mao Wei bio tech ltd, Guizhou; Seed of Job's tears are buied by market.
Maotai producing mellow microorganism is purchased from Chinese microorganism strain preservation center, and other bacterial classifications are buied by market.
The test of pesticide effectiveness 1: adopt NBT photochemical method SOD determination of activity
The stem of noble dendrobium: make dendrobe ultrafine powder after the oven dry of the fresh stem of noble dendrobium will be buied for subsequent use;
Rosa roxburghii: make Rosa roxburghii Ultramicro-powder after the oven dry of fresh Rosa roxburghii will be buied for subsequent use;
Glossy ganoderma: make glossy ganoderma Ultramicro-powder after fresh glossy ganoderma oven dry will be buied for subsequent use;
Truffle: make truffle Ultramicro-powder after the oven dry of fresh truffle will be buied for subsequent use;
Seed of Job's tears: make seed of Job's tears Ultramicro-powder after the oven dry of fresh seed of Job's tears will be buied for subsequent use;
Composite ferment is made up of seedling man acid soup, wine active dry yeast, plant composite enzyme, Maotai producing mellow microorganism.
Assay method:
(1) pretreatment of material
Sample 1: Rosa roxburghii 5g mortar is ground, then according to pulp: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Sample 2: 5g glossy ganoderma mortar is ground, then according to pulp: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Sample 3: 5g stem of noble dendrobium mortar is ground, then according to pulp: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Sample 4: 5g seed of Job's tears mortar is ground, then according to pulp: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Sample 5: 5g Rosa roxburghii, 1g glossy ganoderma, the 1g stem of noble dendrobium, 1g seed of Job's tears are mixed, grind with mortar, then according to pulp: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Sample 6: after 5g Rosa roxburghii, 1g glossy ganoderma, the 1g stem of noble dendrobium, 1g seed of Job's tears being prepared as follows, then according to product: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Preparation method:
Step 1: get seed of Job's tears pulverized after 50 DEG C of baking 1min and the water adding its weight 2 times at 30 DEG C of gelatinization 1min, then first adopt alpha-amylase at 30 DEG C of enzymolysis 1min, adopt alkali protease at 10 DEG C of enzymolysis 1min after cooling again, adding glucose to concentration after crossing the sterilizing of leaching supernatant is that 1g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 1% weight ratio by Maotai producing mellow microorganism, 100 ~ 300rpm, 20 DEG C of condition bottom fermentations 1 day, continues fermentations 1 day in 20 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after Rosa roxburghii, glossy ganoderma mixing, add the fragrant emulsion of its weight 1 times of sauce, 0.01% Tea Polyphenols carry out fragmentation, add the amylase of gross weight 0.001 after adding water again, 1 hour is processed under 30 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 0.01%, after mixing under aerobic conditions in 10 DEG C of condition bottom fermentations 1 ~ 280 hour, obtain roxburic acid soup;
Step 4: after the stem of noble dendrobium is smashed homogenate, adds in 5 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 1 hour, merge and filter the supernatant that obtains, clarify, add salt sterilizing after obtain state's aroma roxburic acid soup composition.
Sample 7: after 5g Rosa roxburghii, 1g glossy ganoderma, the 1g stem of noble dendrobium, 1g seed of Job's tears being prepared as follows, then according to product: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Preparation method:
Step 1: get seed of Job's tears pulverized after 250 DEG C of baking 50min and the water adding its weight 10 times at 100 DEG C of gelatinization 50min, then first adopt alpha-amylase at 100 DEG C of enzymolysis 60min, adopt alkali protease at 100 DEG C of enzymolysis 50min after cooling again, crossing after the sterilizing of leaching supernatant with maltose to concentration is that 20g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 30% weight ratio by Maotai producing mellow microorganism, 300rpm, 70 DEG C of condition bottom fermentations 10 days, continues fermentations 10 days in 70 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after Rosa roxburghii, glossy ganoderma mixing, add the fragrant emulsions of its weight 10 times of sauce, 5% Tea Polyphenols and carry out fragmentation, add the amylase of gross weight 10% after adding water again, 150 hours are processed under 95 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 50%, after mixing under aerobic conditions in 85 DEG C of condition bottom fermentations 280 hours, obtain roxburic acid soup;
Step 4: after the stem of noble dendrobium is smashed homogenate, adds in 85 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 30 hours, merge and filter the supernatant that obtains, clarify, add carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
Sample 8: after 5g Rosa roxburghii, 1g glossy ganoderma, the 1g stem of noble dendrobium, 1g seed of Job's tears being prepared as follows, then according to product: 50mM phosphate buffer=1: the volume ratio of 2 adds buffer solution, after mixing, the centrifugal 10min of 10000rpm, gets supernatant and carries out SOD enzyme activity determination.
Preparation method:
Step 1: get seed of Job's tears pulverized after 150 DEG C of baking 15min and the water adding its weight 5 times at 50 DEG C of gelatinization 30min, then first adopt alpha-amylase at 60 DEG C of enzymolysis 30min, adopt alkali protease at 40 DEG C of enzymolysis 30min after cooling again, adding glucose to concentration after crossing the sterilizing of leaching supernatant is that 10g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 10% weight ratio by Maotai producing mellow microorganism, 200rpm, 40 DEG C of condition bottom fermentations 6 days, continues fermentations 4 days in 50 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after Rosa roxburghii, glossy ganoderma mixing, add the fragrant emulsions of its weight 5 times of sauce, 0.5% Tea Polyphenols carry out fragmentation, add the amylase of gross weight 2.8% after adding water again, 60 hours are processed under 55 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 20%, after mixing under aerobic conditions in 10 ~ 85 DEG C of condition bottom fermentations 1 ~ 280 hour, obtain roxburic acid soup;
Step 4: after the stem of noble dendrobium is smashed homogenate, adds in 35 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 20 hours, merge and filter the supernatant that obtains, clarify, add carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
(2) SOD enzyme activity determination
Draw 30 μ l step (1) pretreated samples, put into 10ml clear glass beaker, add 3mlNBT reactant liquor, mixing, in the SOD photochemical reaction room of 28 DEG C, with 2 × 15W fluorescent lamp illumination 20min (illumination is 4000 Luxs), measure absorbance at 560nm place again, using NBT reactant liquor as blank, often group establishes 3 repetitions, whole mensuration process, except photochemical reaction, is all carried out under lucifuge condition.
(3) enzyme work is calculated
SOD enzyme (IU/g)=(OD alive
contrast-OD
sample)/(1/2OD
contrast) × extension rate
Replication 3 times, result is as follows:
Table 1 SOD enzyme results contrast alive
| Sample | Enzyme lives (IU/g) | Enzyme increase rate (%) alive |
| 1 | 160.5 | - |
| 2 | 15.8 | - |
| 3 | 5.8 | - |
| 4 | 8.4 | - |
| 5 | 180.9 | 18.3* |
| 6 | 567.9 | 253.8** |
| 7 | 600.5 | 274.1** |
| 8 | 633.7 | 294.8** |
Note: be used alone Rosa roxburghii and compare, * P < 0.05, * * P < 0.01.
The data of table 1 show, the SOD enzyme that independent application Rosa roxburghii produces certain numerical value is lived, but, after the stems of noble dendrobium etc. and the combination of Rosa roxburghii, the SOD enzyme of composition is lived and is improved (P < 0.05), and state's aroma roxburic acid soup composition of obtaining after fermenting to composition of application the method for the invention is compared to the obtainable obviously higher SOD enzyme of the simple combination (P < 0.01) alive of Rosa roxburghii or above-mentioned substance.
Therefore, the invention provides composition to be lived by the SOD enzyme that can significantly improve Rosa roxburghii that mutually acts synergistically, to provide the anti-aging benefit of enhancing.
The test of pesticide effectiveness 2: to mouse liver SOD activity influence
Trial drug: each 1g of Example 1-10 resulting composition, adds in 100ml water for injection, stand-by.
Experimental technique: carried out divide into groups (7/group) by adult mice according to body weight, after carrying out individual mark, start drug administration 1-10 group and distilled water, young mice (7/group) is as normal group.1 time on the 1st oral administration, uses 45 days continuously.Each amount of application is 0.1ml/kg.
Each group provides 7 mouse, and adopt riboflavin-NBT method, survey the impact on mouse liver SOD activity, experimental result is as table 1.
Riboflavin-NBT method:
(1) preparation of homogenate: (the several livers often organized are put together to get liver, each liver is respectively got a little), add physiological saline, wash away blood stains, remove connective tissue, anhydrate with filter paper extruding, claim a certain amount of liver by weighing scale to test twisting force essence, add the 0.1mmol/LEDTA-0.05mol/L phosphate buffer (pH7.8) of 5 times amount, make the homogenate of 20% with pressure-even pulp crusher grinding.
(2) enzyme liquid preparation: get 20% homogenate 1.5ml, put into centrifuge tube centrifugal, the centrifugal 9min of 15000r/min, Aspirate supernatant moves in blank centrifuge tube, first places next period of room temperature, then shifts in low temperature refrigerator, after hemoglobin is fully precipitated, sampling and measuring.
(3) enzyme assay: get enzyme liquid 0.05ml, put into sample cell, adds methionine-NBT reaction mixture 3.8ml, DDW sample cell 0.05ml, blank tube 0.1ml, finally add riboflavin 0.1ml, jump a queue with the mixing of liquid flash mixer, see the following form:
| Blank tube | Sample cell | |
| Enzyme liquid | - | 0.05ml |
| DDW | 0.1ml | 0.05ml |
| Methionine-NBT | 3.8ml | 3.8ml |
| Riboflavin | 0.1ml | 0.1ml |
Under 20W fluorescent lamp, illuminance is 4000/oux, irradiates 20min, then carries out colorimetric at wavelength 560nm place, measures optical density OD value, with a blank tube zeroising without illumination.Adopt Lowry method to measure enzyme liquid protein content, do standard protein with Bovine serum albumin.
According to the OD value recorded, press formulae discovery SOD enzyme specific activity:
Suppress NBT reduction percentage=(control tube OD-sample cell OD)/control tube OD × 100
50 μ l sample SOD enzyme activity=suppression NBT reduce percentage/50%
SOD active unit/ml=50 μ l sample SOD active unit × 20
SOD enzyme specific activity (u/mg per hour (protein))=SOD active unit (u/ml) × 3/ protein content (mg/ml)
Table 1 is on the impact of Superoxide dismutase activity
T-checks: Student/s t-checks: carry out t-inspection by each group relative to without disposal group respectively.
N.S.: there was no significant difference; P < 0.05, has significant difference; P < 0.01 has significant difference.
As shown in table 1, more blank group of embodiment group SOD relative activity significantly improves, and shows that product of the present invention can significantly increase mouse liver SOD enzyme activity.
Embodiment 1
Step 1: get 20g long-grained nonglutinous rice pulverized after 500 DEG C of baking 100min and the water adding its weight 20 times at 300 DEG C of gelatinization 100min, then first adopt alpha-amylase at 300 DEG C of enzymolysis 100min, adopt alkali protease 0 at 100 DEG C of enzymolysis 100min after cooling again, adding glucose to concentration after crossing the sterilizing of leaching supernatant is that 10g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 3% weight ratio by Maotai producing mellow microorganism, 100rpm, 20 DEG C of condition bottom fermentations 1 day, continues fermentations 1 day in 27 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after 90g Rosa roxburghii, the mixing of 1g glossy ganoderma, add the fragrant emulsions of its weight 10 times of sauce, 0.5% Tea Polyphenols carry out fragmentation, add the enzyme preparation of gross weight 1% after adding water again, 15 hours are processed under 35 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 0.5%, after mixing under aerobic conditions in 15 DEG C of condition bottom fermentations 12 hours, obtain roxburic acid soup; Described enzyme preparation is cellulase, pectase; Described composite ferment is fish acid, meat is sour, the sour seedling man acid soup combined of pickles;
Step 4: after the 10g stem of noble dendrobium is smashed homogenate, adds in 25 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 10 hours, merge and filter the supernatant that obtains, clarify, add carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
Embodiment 2
Step 1: get 20g glutinous rice pulverized after 100 DEG C of baking 20min and the water adding its weight 6 times at 70 DEG C of gelatinization 20min, then first adopt alpha-amylase at 80 DEG C of enzymolysis 50min, adopt carbohydrase at 50 DEG C of enzymolysis 20min after cooling again, crossing after the sterilizing of leaching supernatant with maltose to concentration is that 15g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 20% weight ratio by fragrant for product sauce function bacterium activating solution, 200rpm, 40 DEG C of condition bottom fermentations 7 days, continues fermentations 3 days in 40 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after 25g Rosa roxburghii, 5g glossy ganoderma and the mixing of 10g truffle, add the fragrant emulsions of its weight 3 times of sauce, 2% phytic acid carry out fragmentation, add the enzyme preparation of gross weight 2.5% after adding water again, 60 hours are processed under 45 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 30%, under anaerobic in 55 DEG C of condition bottom fermentations 120 hours after mixing, obtain roxburic acid soup; Described enzyme preparation is cellulase, Lysozyme, interior raw Penicillium notatum cellulase, carbohydrase; Described composite ferment is seedling man acid soup, wine active dry yeast, plant composite enzyme, Maotai producing mellow microorganism, produce the fragrant function bacterium of sauce, bacillus, saccharomycete, lactic acid bacteria, acetic acid bacteria combine.
Step 4: after 70g being pulverized enzymolysis homogenate, adds in 45 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 24 hours, merge and filter the supernatant that obtains, clarify, add carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
Embodiment 3
Step 1: get 60g Semen sesami nigrum pulverized after 180 DEG C of baking 45min and the water adding its weight 9 times at 60 DEG C of gelatinization 35min, then first adopt alpha-amylase at 70 DEG C of enzymolysis 30min, adopt carbohydrase at 90 DEG C of enzymolysis 50min after cooling again, crossing after the sterilizing of leaching supernatant with maltose to concentration is that 8g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 15% weight ratio by fragrant for product sauce function bacterium activating solution, 150rpm, 60 DEG C of condition bottom fermentations 8 days, continues fermentations 4 days in 65 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after 70g Rosa roxburghii, the mixing of 35g truffle, add the fragrant emulsions of its weight 2 times of sauce, 4.5% Tea Polyphenols and 0.3% phytic acid carry out fragmentation, add the enzyme preparation of gross weight 8% after adding water again, 140 hours are processed under 90 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the saccharomycete of its weight 35%, after mixing under aerobic conditions in 65 DEG C of condition bottom fermentations 240 hours, obtain roxburic acid soup; Described enzyme preparation is pectase, Lysozyme, interior raw Penicillium notatum cellulase, carbohydrase, tannase;
Step 4: after 48g being pulverized enzymolysis homogenate, adds in 65 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 28 hours, merge and filter the supernatant that obtains, clarify, add carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
Embodiment 4
Step 1: get the rotten rice of 30g pulverized after 180 DEG C of baking 35min and the water adding its weight 7 times at 60 DEG C of gelatinization 1 ~ 50min, then first adopt alpha-amylase at 70 DEG C of enzymolysis 55min, adopt alkali protease at 70 DEG C of enzymolysis 40min after cooling again, adding glucose to concentration after crossing the sterilizing of leaching supernatant is that 1 ~ 20g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion by fragrant for product sauce function bacterium activating solution with 20% weight ratio, at 250rpm, 40 DEG C of condition bottom fermentations 7, continue fermentation 3 days after filtration sterilization in 60 DEG C, obtains the fragrant emulsion of sauce;
Step 3: after 30g Rosa roxburghii, 40g glossy ganoderma and the mixing of 7g truffle, add the fragrant emulsions of its weight 8 times of sauce, 1.5% phytic acid carry out fragmentation, add the enzyme preparation of gross weight 3% after adding water again, 100 hours are processed under 55 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 35%, under anaerobic in 45 DEG C of condition bottom fermentations 100 hours after mixing, obtain roxburic acid soup; Described enzyme preparation is cellulase, pectase, amylase, Lysozyme, interior raw Penicillium notatum cellulase, carbohydrase, tannase, protease; Described composite ferment is wine active dry yeast, plant composite enzyme, Maotai producing mellow microorganism, produce the fragrant function bacterium of sauce and combine;
Step 4: after 60g being pulverized enzymolysis homogenate, adds in 65 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 18 hours, merge and filter the supernatant that obtains, clarify, add carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
Embodiment 5
Step 1: get 85g Chinese sorghum pulverized after 240 DEG C of baking 30min and the water adding its weight 4 times at 70 DEG C of gelatinization 30min, then first adopt alpha-amylase at 60 DEG C of enzymolysis 50min, adopt carbohydrase at 70 DEG C of enzymolysis 30min after cooling again, adding glucose to concentration after crossing the sterilizing of leaching supernatant is that 18g/L obtains cereal emulsion;
Step 2: be inoculated in above-mentioned cereal emulsion with 20% weight ratio by fragrant for product sauce function bacterium activating solution, 180rpm, 60 DEG C of condition bottom fermentations 9 days, continues fermentations 9 days in 65 DEG C after filtration sterilization, obtains the fragrant emulsion of sauce;
Step 3: after 80g Rosa roxburghii, 20g glossy ganoderma and the mixing of 10g truffle, add the fragrant emulsions of its weight 3 times of sauce, 4.5% Tea Polyphenols carry out fragmentation, add the enzyme preparation of gross weight 5% after adding water again, 150 hours are processed under 25 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 5%, after mixing under aerobic conditions in 65 DEG C of condition bottom fermentations 180 hours, obtain roxburic acid soup; Described enzyme preparation is, pectase, amylase, interior raw Penicillium notatum cellulase, carbohydrase, tannase; The seedling man acid soup that described composite ferment is the acid of hair rice, tomato is sour, shrimp is sour, fish are sour, meat is sour, dish class sour, sour, the white rosy clouds acid of pickles is made.
Step 4: after the 45g stem of noble dendrobium is smashed homogenate, adds in 65 DEG C of lixiviates 3 times in roxburic acid soup obtained above, each 20 hours, merge and filter the supernatant that obtains, clarify, add salt sterilizing after obtain state's aroma roxburic acid soup composition.
Claims (8)
1. state's aroma roxburic acid soup composition, is characterized in that, described composition comprises 1 ~ 90 weight portion Rosa roxburghii, 1 ~ 90 weight Ganoderma Lucidum and/or truffle, 1 ~ 90 weight portion stem of noble dendrobium, 1 ~ 90 weight portion cereal, 0.01 ~ 90 weight portion composite ferment.
2. composition according to claim 1, is characterized in that, described glossy ganoderma is one or more in fresh glossy ganoderma, glossy ganoderma Ultramicro-powder, glossy ganoderma enzymolysis product, ganoderma lucidum wall-broken product, glossy ganoderma endophyte tunning, fermentation glossy ganoderma bacterium powder.
3. composition according to claim 1, it is characterized in that, described truffle is one or more in fresh truffle, truffle Ultramicro-powder, truffle alpha-androstanol microcapsule powder, fermentation truffle bacterium powder, truffle ferment, truffle Aroma producing endophyte, truffle endophyte tunning.
4. composition according to claim 1, it is characterized in that, described cereal is one or more in long-grained nonglutinous rice, japonica rice, glutinous rice, wheat, barley, oat, wild oat, naked oats, rye, corn, Chinese sorghum, millet, rotten rice, seed of Job's tears, Semen sesami nigrum, buckwheat.
5. composition according to claim 1, it is characterized in that, described composite ferment is one or more in seedling man acid soup, wine active dry yeast, plant composite enzyme, Maotai producing mellow microorganism, the fragrant function bacterium of product sauce, bacillus, saccharomycete, lactic acid bacteria, acetic acid bacteria, carbohydrate, salt, Kefir grain.
6. composite ferment according to claim 5, is characterized in that, described seedling man acid soup be Miao ethnic group the acid of hair rice, tomato is sour, shrimp is sour, fish are sour, meat is sour, the acid of dish class, the acid of pickles sour, white rosy clouds, poor peppery acid, one or more in hydrochloric acid.
7. composite ferment according to claim 5, is characterized in that, described Maotai producing mellow microorganism be screen from the high-temperature daqu of Maotai production obtain bacillus licheniformis, bacillus subtilis, bacillus amyloliquefaciens one or more.
8. prepare a method for composition according to claim 1, it is characterized in that, comprise the following steps:
Step 1: get cereal pulverized after 50 ~ 250 DEG C of baking 1 ~ 50min and the water adding its weight 2 ~ 10 times at 30 ~ 100 DEG C of gelatinization 1 ~ 50min, then first adopt alpha-amylase at 30 ~ 100 DEG C of enzymolysis 1 ~ 60min, adopt alkali protease or carbohydrase at 10 ~ 100 DEG C of enzymolysis 1 ~ 50min after cooling again, add glucose after crossing the sterilizing of leaching supernatant or maltose to concentration is that 1 ~ 20g/L obtains cereal emulsion;
Step 2: Maotai producing mellow microorganism or the fragrant function bacterium activating solution of product sauce are inoculated in above-mentioned cereal emulsion with 1 ~ 30% weight ratio, 100 ~ 300rpm, 20 ~ 70 DEG C of condition bottom fermentations 1 ~ 10 day, continue fermentation 1 ~ 10 day in 20 ~ 70 DEG C after filtration sterilization, obtain the fragrant emulsion of sauce;
Step 3: after Rosa roxburghii, glossy ganoderma and/or truffle mixing, add the fragrant emulsion of its weight 1 ~ 10 times of sauce, 0.01 ~ 5% Tea Polyphenols and/or phytic acid carry out fragmentation, add the enzyme preparation of gross weight 0.001 ~ 10% after adding water again, 1 ~ 150 hour is processed under 30 ~ 95 DEG C of conditions, obtained Rosa roxburghii enzymolysis feed liquid, add the composite ferment of its weight 0.01 ~ 50%, after mixing under aerobic or anaerobic condition in 10 ~ 85 DEG C of condition bottom fermentations 1 ~ 280 hour, obtain roxburic acid soup; Described enzyme preparation is one or more in cellulase, pectase, amylase, Lysozyme, interior raw Penicillium notatum cellulase, carbohydrase, tannase, protease;
Step 4: after the stem of noble dendrobium being smashed homogenate or the homogenate of pulverizing enzymolysis, add in roxburic acid soup obtained above in 5 ~ 85 DEG C of lixiviates 3 times, each 1 ~ 30 hour, merge and filter the supernatant that obtains, clarify, add salt or carbohydrate sterilizing after obtain state's aroma roxburic acid soup composition.
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| CN110521902A (en) * | 2019-10-15 | 2019-12-03 | 贵州山地品质农业发展有限公司 | A kind of STEVIA REBAUDIANA sour-soup drink and preparation method thereof |
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