CN104770725A - Cistanche salsa biological fermentation ferment and manufacturing method thereof - Google Patents
Cistanche salsa biological fermentation ferment and manufacturing method thereof Download PDFInfo
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Abstract
The invention relates to cistanche salsa biological fermentation ferment and a manufacturing method thereof, and belongs to the field of ferment manufacturing. The cistanche salsa biological fermentation ferment is a microorganism ferment product which can greatly improve immunity. The cistanche salsa biological fermentation ferment is manufactured by adding cistanche salsa extract to raw materials on the aspect of a traditional ferment manufacturing technology, the manufactured cistanche salsa biological fermentation ferment has an obvious anti-fatigue effect and an effect of improving immunity, and the cistanche salsa biological fermentation ferment is suitable for being eaten by patients low in immunity.
Description
Technical field
The present invention relates to a kind of saline cistanche biofermentation ferment and preparation method thereof, belong to ferment and manufacture field.
Background technology
Probio (Probiotics), refer to and improve host's microecological balance and play beneficial effect, reach the active bacteria formulation and metabolite thereof that improve host health level and health status, probio is present in inside each corner tellurian, and bacterium useful in animal body or fungi mainly contain: lactic acid bacteria, Bifidobacterium, actinomyces, saccharomycete etc.The blue or green bamboo edge active probiotic that the function studied in the world is at present the most powerful, just includes the active probiotic of above each quasi-microorganism composition.Ferment, being again " enzyme " (enzyme), is the catalyst of human life, and it is made up of several amino acids, have the protein of physiologically active, it can make this impossible chemical reaction or the very difficult biochemical reaction acceleration occurred in body under body temperature.The metabolism of human body, caloric intake, the biological phenomenas such as growth and breeding, all just can must be completed by the help of ferment, be media material indispensable in a kind of vital movement.
Common fruit, vegetables, brown rice, mushroom class, integration of drinking and medicinal herbs Chinese medicine etc. can as the raw materials of enzyme microb fermentation.The feature of enzyme microb production technology is: in order to prevent varied bacteria growing and produce alcohol, can add to brewage rice vinegar and than the isomaltose sucrose of higher concentration or brown sugar etc.; Fermentation period is long, is generally some months to 2 year etc.Also there is employing secondary fermentation, namely obtain enzyme microb product through after-ripening technique.Product form has aqueous, paste, powdery and solid particle etc.The main feature of fruit enzyme microb is: (1) pure natural, is extracted from the immunity that the perfect adaptation of the plant essences (2) such as the veterinary antibiotics of selected nearly hundred kinds of pure naturals containing multiple beneficial flora, biology enzyme, natural complex, mineral matter, trace element (3) microorganism and ferment improves human body comprehensively.
Saline cistanche is a kind of parasitic plant colonizing in desert trees sacsaoul root, draws nutrient and moisture content from sacsaoul host.Having high medical value, have the good reputation of " desert ginseng ", is the rare traditional Chinese medicine of Chinese tradition.Saline cistanche taste is sweet, warm in nature, the effect such as have tonifying kidney and strengthening yang, Tianjing Busuiye medicinal, enriching the blood to restore normal menstruation, happy look are prolonged life.Saline cistanche medicine-food two-purpose, long-term eating can increase muscle power, enhance tolerance and resisting fatigue, can strengthen again sexuality and the fertility of the mankind and animal simultaneously.Therefore saline cistanche is in history just by the treasure of Western Regions various countries as Shang Gong imperial court, is also one of help medicine that in successive dynasties tonifying kidney and strengthening yang class prescription, usage frequency is the highest.
Summary of the invention
The present invention aims to provide the enzyme microb product that significantly can improve immunity, it is that the technical cistanche extracts that adds on raw material choose manufactured at traditional ferment prepares, preparation-obtained saline cistanche biofermentation ferment has significant antifatigue effect and improves the effect of immunity, and appropriate immune power immunocompromised patients eats.
The present invention is achieved through the following technical solutions above-mentioned technical purpose:
The invention provides a kind of preparation method of saline cistanche biofermentation ferment, it specifically comprises the steps:
1) preparation of saline cistanche aqueous extract: carry out pulverization process after saline cistanche drying, medicinal powder adds cistanche weight 6-8 times of volume pure water wherein after crossing 80 mesh sieves, ultrasonic extraction 60min, after extracting liquid filtering, second extraction is carried out to filter residue, the Extraction solvent of second extraction, extraction time and extracting method are identical with first time, merge twice filtrate, filtrate is concentrated into 1/5 of original volume, obtains aqueous extract;
2) preparation of saline cistanche alcohol extract: the filter residue that step 1) is obtained, add the ethanol of cistanche weight 8-10 times 70%, ultrasonic extraction 2 times, each 60 min, filter, merging filtrate also carries out being concentrated into 1/5 of original volume, removes and reclaims ethanol, exist to without ethanol, obtain alcohol extract;
3) preparation of saline cistanche glue and filter residue process: by step 2) filter residue that obtains dries at 60 DEG C, shatters; The aqueous extract that step 1) is obtained and step 2) alcohol extract that obtains carries out merging and is concentrated into paste, obtains saline cistanche glue;
4) alcoholic fermentation: be that 1:4-6:1:0.8-1.2 mixes according to ratio of weight and number by filter residue, banana pulp, maize, soybean protein in step 3), mixture is sterilizing l0min at 90 DEG C, by 5%-7% volume ratio access be in exponential phase saccharomycete, lactic acid bacteria mixed-culture medium, continuously ferment in closed container 30 days at 30 DEG C, in first 15 days, every day vibrates 2h, within the 16th day, play quiescent culture, after having fermented, filtering fermentation liquor is collected filtrate;
5) be 0.8-1.2 mixing by step 4) gained filtrate and step 3) gained saline cistanche glue according to ratio of weight and number, mixture is sterilizing l0min at 90 DEG C, by 5%-7% volume ratio access be in exponential phase saccharomycete, lactic acid bacteria mixed-culture medium, continuously ferments in closed container 30 days at 30 DEG C, and in first 15 days, every day vibrates 2h, within 16th day, play quiescent culture, fermented rear filtration, filtrate is sterilizing 30 min at 65 DEG C, namely obtains saline cistanche biofermentation ferment.
In preparation method described above, in described step 4), filter residue, banana pulp, maize, soybean protein are preferably 1:5:1:1 according to ratio of weight and number.In described step 5), the ratio of weight and number of filtrate and saline cistanche glue is preferably 1:1.In described saccharomycete and the mixed-culture medium of lactic acid bacteria, the number ratio of saccharomycete and lactic acid bacteria is 1:3.
The present invention also asks to protect a kind of saline cistanche biofermentation ferment prepared according to the method described above.The present invention also asks to protect a kind of jelly prepared by above-mentioned saline cistanche biofermentation ferment, and wherein the preparation method of jelly is for heating saline cistanche biofermentation ferment is to 45-60 DEG C, naturally cools and get final product after adding the agar of 0.2%-0.5% wherein.
The present invention also asks to protect a kind of ferment tea prepared by saline cistanche biofermentation ferment, and its preparation method is, saline cistanche biofermentation ferment and water is mixed according to ratio of weight and number 1:8-12 and get final product.
The present invention has following technical advantage:
1) traditional ferment production technology and saline cistanche combine by saline cistanche biofermentation ferment of the present invention, not only can fatigue-relieving and improve immunity, have more good health-care effect, effectively prevent occupational disease be applicable to hypoimmunity crowd eat.
2) in saline cistanche biofermentation ferment of the present invention, saline cistanche adopts multiple extraction process, effectively extract active component wherein, saline cistanche slag and the superior ingredients of the saline cistanche glue prepared are the effective active composition of ferment simultaneously, have saved raw material resources under retaining the prerequisite of its health-care efficacy in maximum performance.
Detailed description of the invention
Further illustrate the present invention below by way of specific embodiment, but described embodiment also limits the scope of the invention never in any form, the obvious replacement that basis of the present invention is made or deduction all belong to protection scope of the present invention.
the preparation method of embodiment 1 one kinds of saline cistanche biofermentation ferment
The invention provides a kind of preparation method of saline cistanche biofermentation ferment, it specifically comprises the steps:
1) preparation of saline cistanche aqueous extract: carry out pulverization process after saline cistanche drying, medicinal powder adds cistanche weight 6-8 times of volume pure water wherein after crossing 80 mesh sieves, ultrasonic extraction 60min, after extracting liquid filtering, second extraction is carried out to filter residue, the Extraction solvent of second extraction, extraction time and extracting method are identical with first time, merge twice filtrate, filtrate is concentrated into 1/5 of original volume, obtains aqueous extract;
2) preparation of saline cistanche alcohol extract: the filter residue that step 1) is obtained, add the ethanol of cistanche weight 8-10 times 70%, ultrasonic extraction 2 times, each 60 min, filter, merging filtrate also carries out being concentrated into 1/5 of original volume, removes and reclaims ethanol, exist to without ethanol, obtain alcohol extract;
3) preparation of saline cistanche glue and filter residue process: by step 2) filter residue that obtains dries at 60 DEG C, shatters; The aqueous extract that step 1) is obtained and step 2) to carry out mergings concentrated for the alcohol extract that obtains, obtains saline cistanche glue;
4) alcoholic fermentation: be that 1:5:1:1 mixes according to ratio of weight and number by filter residue, banana pulp, maize, soybean protein in step 3), mixture is sterilizing l0min at 90 DEG C, by 5%-7% volume ratio access be in exponential phase saccharomycete, lactic acid bacteria mixed-culture medium, continuously ferment in closed container 30 days at 30 DEG C, in first 15 days, every day vibrates 2h, within the 16th day, play quiescent culture, after having fermented, filtering fermentation liquor is collected filtrate;
5) be 1:1 mixing by step 4) gained filtrate and step 3) gained saline cistanche glue according to ratio of weight and number, mixture is sterilizing l0min at 90 DEG C, by 5%-7% volume ratio access be in exponential phase saccharomycete, lactic acid bacteria mixed-culture medium, continuously ferments in closed container 30 days at 30 DEG C, and in first 15 days, every day vibrates 2h, within 16th day, play quiescent culture, fermented rear filtration, filtrate is sterilizing 30 min at 65 DEG C, namely obtains saline cistanche biofermentation ferment.
Above-mentioned fermentation ferment is also prepared into jelly or ferment tea by the present invention further.The preparation method of jelly, for heating saline cistanche biofermentation ferment is to 45-60 DEG C, naturally cools after adding the agar of 0.2%-0.5% wherein and get final product.Saline cistanche biofermentation ferment and water are mixed according to ratio of weight and number 1:8-12 and obtains ferment tea.
embodiment 2-6 prepares saline cistanche biofermentation ferment of the present invention according to the technique described in embodiment 1, and difference is only that following described technological parameter is different, and concrete technological parameter is see table 1.
The setting parameter of technique described in table 1 embodiment 2-embodiment 6
the quality determination of the saline cistanche biofermentation ferment described in embodiment 7 embodiment 1-embodiment 6
Saline cistanche biofermentation ferment described in embodiment 1-embodiment 6 is carried out following attribute test, test subject is the immunocompromised patient between 50-60 year, drink 3 bottles of saline cistanche biofermentation ferment (adding up to 1500mL) for each person every day, measure mouthfeel and the anti-fatigue performance of described beverage, measure crowd's immunity before testing without significant difference.Control group 1 drinking mineral water, control group 2 drinks icy bleak tea.Wherein mouthfeel and anti-fatigue performance test result adopt marking system, are divided into AAAAA, AAAA, AAA, AA, A according to quality.
The quality determination of the saline cistanche biofermentation ferment described in table 3 embodiment 1-embodiment 6
As can be seen from Table 3, saline cistanche biofermentation ferment mouthfeel of the present invention is good, and has significant anti-fatigue performance, more outstanding in raising immunocompromised patient immunity, wherein the saline cistanche biofermentation ferment quality of embodiment 2 correspondence is better, and health properties is stronger.
Claims (9)
1. a preparation method for saline cistanche biofermentation ferment, it specifically comprises the steps:
1) preparation of saline cistanche aqueous extract: carry out pulverization process after saline cistanche drying, medicinal powder adds cistanche weight 6-8 times of volume pure water wherein after crossing 80 mesh sieves, ultrasonic extraction 60min, after extracting liquid filtering, second extraction is carried out to filter residue, the Extraction solvent of second extraction, extraction time and extracting method are identical with first time, merge twice filtrate, filtrate is concentrated into 1/5 of original volume, obtains aqueous extract;
2) preparation of saline cistanche alcohol extract: filter residue step 1) obtained, adds the ethanol of cistanche weight 8-10 times 70%, ultrasonic extraction 2 times, each 60 min, and filter, merging filtrate also carries out being concentrated into 1/5 of original volume, obtains alcohol extract;
3) preparation of saline cistanche glue and filter residue process: by step 2) filter residue that obtains dries at 60 DEG C, shatters; The aqueous extract that step 1) is obtained and step 2) alcohol extract that obtains carries out merging and is concentrated into paste, obtains saline cistanche glue;
4) alcoholic fermentation: be that 1:4-6:1:0.8-1.2 mixes according to ratio of weight and number by filter residue, banana pulp, maize, soybean protein in step 3), mixture is sterilizing 10min at 90 DEG C, by the volume ratio access of 5%-7% be in exponential phase saccharomycete and the mixed-culture medium of lactic acid bacteria, continuously ferment in closed container 30 days at 30 DEG C, in first 15 days, every day vibrates 2h, within 16th day, play quiescent culture, after having fermented, filtering fermentation liquor is collected filtrate;
5) be 1:0.8-1.2 mixing by step 4) gained filtrate and step 3) gained saline cistanche glue according to ratio of weight and number, mixture is sterilizing 10min at 90 DEG C, by the volume ratio access of 5%-7% be in exponential phase saccharomycete and the mixed-culture medium of lactic acid bacteria, continuously ferment in closed container 30 days at 30 DEG C, in first 15 days, every day vibrates 2h, within the 16th day, plays quiescent culture, rear filtration of having fermented, filtrate is sterilizing 30 min at 65 DEG C, namely obtains saline cistanche biofermentation ferment.
2. preparation method as claimed in claim 1, it is characterized in that, in described step 4), filter residue, banana pulp, maize, soybean protein are 1:5:1:1 according to ratio of weight and number.
3. preparation method as claimed in claim 1, it is characterized in that, in described step 5), the ratio of weight and number of filtrate and saline cistanche glue is 1:1.
4. preparation method as claimed in claim 1, is characterized in that, in described saccharomycete and the mixed-culture medium of lactic acid bacteria, the number ratio of saccharomycete and lactic acid bacteria is 1:3.
5. the saline cistanche biofermentation ferment prepared by method according to claim 1.
6. the jelly prepared by saline cistanche biofermentation ferment described in claim 4.
7. the preparation method of jelly as claimed in claim 5, is characterized in that, heating saline cistanche biofermentation ferment, to 45-60 DEG C, naturally cools after adding the agar of 0.2%-0.5% wherein, obtains jelly.
8. the ferment tea prepared by saline cistanche biofermentation ferment described in claim 4.
9. the preparation method of ferment tea as claimed in claim 7, is characterized in that, saline cistanche biofermentation ferment and water is mixed according to ratio of weight and number 1:8-12 and get final product.
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Cited By (9)
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| CN104784261A (en) * | 2015-04-30 | 2015-07-22 | 孟令刚 | Cistanche enzyme and preparation process thereof |
| CN105053759A (en) * | 2015-07-16 | 2015-11-18 | 陈巨根 | Preparation technology of fruit and vegetable jelly enzyme |
| CN105213257A (en) * | 2015-09-30 | 2016-01-06 | 孟令刚 | A kind of cosmetic composition containing Herba Cistanches |
| CN105233274A (en) * | 2015-09-30 | 2016-01-13 | 孟令刚 | Oral composition containing cistanche and enzymes |
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN107048361A (en) * | 2017-04-12 | 2017-08-18 | 塔里木大学 | A kind of big rue granatum composite enzyme of jujube and preparation method thereof |
| CN109953367A (en) * | 2019-03-22 | 2019-07-02 | 内蒙古昆明卷烟有限责任公司 | A kind of Herba Cistanches extracting solution and preparation method thereof, composition and application |
| CN110250507A (en) * | 2019-07-29 | 2019-09-20 | 晶叶(银川)生物科技有限公司 | A kind of Herba Cistanches ferment and preparation method |
| CN112641023A (en) * | 2020-12-16 | 2021-04-13 | 阿拉善盟尚容源生物科技股份有限公司 | Cistanche Chinese herbal medicine enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053759A (en) * | 2015-07-16 | 2015-11-18 | 陈巨根 | Preparation technology of fruit and vegetable jelly enzyme |
| CN105213257A (en) * | 2015-09-30 | 2016-01-06 | 孟令刚 | A kind of cosmetic composition containing Herba Cistanches |
| CN105233274A (en) * | 2015-09-30 | 2016-01-13 | 孟令刚 | Oral composition containing cistanche and enzymes |
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN107048361A (en) * | 2017-04-12 | 2017-08-18 | 塔里木大学 | A kind of big rue granatum composite enzyme of jujube and preparation method thereof |
| CN107048361B (en) * | 2017-04-12 | 2020-09-22 | 塔里木大学 | Red date and herba cistanches pomegranate rind composite enzyme and preparation method thereof |
| CN109953367A (en) * | 2019-03-22 | 2019-07-02 | 内蒙古昆明卷烟有限责任公司 | A kind of Herba Cistanches extracting solution and preparation method thereof, composition and application |
| CN110250507A (en) * | 2019-07-29 | 2019-09-20 | 晶叶(银川)生物科技有限公司 | A kind of Herba Cistanches ferment and preparation method |
| CN112641023A (en) * | 2020-12-16 | 2021-04-13 | 阿拉善盟尚容源生物科技股份有限公司 | Cistanche Chinese herbal medicine enzyme and preparation method thereof |
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