CN104770725B - 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 Herba Cistanches biofermentation ferment and preparation method thereof, belongs to ferment manufacture field.
Background technology
Probiotic bacteria（Probiotics）, referring to improves host's microecological balance and plays beneficial effect, reaches raising host
The active bacteria formulation and its metabolite of health level and health status, probiotic bacteria are present in inside tellurian each corner, move
In object, beneficial antibacterial or funguses mainly have：Lactic acid bacteria, bacillus bifiduss, actinomycetes, yeast etc..Study in the world at present
The most powerful QINGZHU edge active probiotic of function, just include all kinds of microorganism groups of the above into active probiotic.Ferment, is called
" enzyme " (enzyme), is the catalyst of human life, and it is made up of several amino acids, the protein with physiologically active, it
This impossible chemical reaction in vivo can be made under body temperature or is difficult the biochemical reaction acceleration for occurring.The new old generation of human body
Thank, caloric intake, the biosiss such as growth and breeding, it is necessary to can just be completed by the help of ferment, be a kind of vital movement
In indispensable media material.
Common water fruits and vegetables, brown rice, mushrooms, integration of edible and medicinal herbs Chinese medicine etc. can be as the originals of enzyme microb fermentation
Material.The characteristics of enzyme microb production technology is：In order to prevent varied bacteria growing and produce ethanol, can add and brewage rice vinegar and compare
The dextrinose sucrose of high concentration or brown sugar etc.；Fermentation period is long, and generally some months was to 2 years etc..Also have using secondary
Fermentation technology, i.e., obtain enzyme microb product through after-ripening technique.Product form has liquid, paste, powdery and solid particle
Deng.Fruit enzyme microb is mainly characterized by：（1）Pure natural, is extracted from the plant such as veterinary antibiotics of selected nearly hundred kinds of pure naturals
Thing elite（2）Containing various beneficial floras, enzyme, natural complex, mineral, trace element（3）Microorganism and ferment
Perfect adaptation improves the immunity of human body comprehensively.
Herba Cistanches are a kind of parasitic plants for colonizing in desert trees sacsaoul root, and nutrient and water are drawn from sacsaoul host
Part.With high medical value, the good reputation of " desert Radix Ginseng " is have, be the rare Chinese medicine of Chinese tradition.Herba Cistanches sweet in the mouth,
It is warm in nature, the effects such as with kidney invigorating and YANG supporting, benefiting essence and marrow, blood enriching and dryness moistening, happy color macrobiosis.Herba Cistanches medicine-food two-purpose, long-term consumption can
Increase muscle power, stamina intensifying and resisting fatigue, while and the sexuality and fertility of the mankind and animal can be strengthened.Therefore meat
Herba Cistanchess in history just by Western Regions various countries as Shang Gong imperial court treasure, and used in successive dynasties kidney invigorating and YANG supporting class prescription frequency is most
One of high tonification medicine.
The content of the invention
The present invention is intended to provide the enzyme microb product of immunity can be greatly improved, which is manufactured in traditional ferment
Technically add what Herba Cistanches extract was prepared from raw material, preparation-obtained Herba Cistanches biofermentation ferment tool
There are significant resisting fatigue effect and enhance immunity, appropriate immune power immunocompromised patients eat.
The present invention is achieved through the following technical solutions above-mentioned technical purpose：
The present invention provides a kind of preparation method of Herba Cistanches biofermentation ferment, and which specifically includes following steps：
1）The preparation of Herba Cistanches aqueous extract：Herba Cistanches carry out pulverization process after being dried, and it is backward that medicinal powder crosses 80 mesh sieves
Cistanche weight 6-8 times volume pure water, supersound extraction 60min, extracting solution is wherein added to carry out secondary carrying to filtering residue after filtering
Take, the Extraction solvent of second extraction, extraction time and extracting method are identical with first time, merge filtrate twice, filtrate is concentrated into
The 1/5 of original volume, obtains aqueous extract；
2）The preparation of Herba Cistanches alcohol extract：By step 1）The filtering residue for obtaining, adds the 70% of cistanche weight 8-10 times
Ethanol, supersound extraction 2 times, every time 60 min filter, and merging filtrate simultaneously carries out being concentrated into the 1/5 of original volume, removes and reclaim
Ethanol, to existing without ethanol, obtains alcohol extract；
3）Prepared by Herba Cistanches glue and filtering residue is processed：By step 2）Resulting filtering residue is dried at 60 DEG C, is smashed；Will step
Rapid 1）The aqueous extract of acquisition and step 2）The alcohol extract of acquisition is merged and is concentrated into paste, obtains Herba Cistanches glue；
4）Alcohol fermentation：By step 3）Middle filtering residue, banana pulp, corn germ, soybean protein are 1 according to ratio of weight and number:
4-6:1:0.8-1.2 is mixed, and mixture sterilizes at 90 DEG C l0min, is accessed in logarithmic growth by the volume ratio of 5%-7%
The yeast of phase, lactic acid bacteria mixed-culture medium, continuous fermentation 30 days in hermetic container at 30 DEG C are vibrated in first 15 days daily
2h, quiescent culture from the 16th day by filtering fermentation liquor and collect filtrate after the completion of fermentation；
5）By step 4）Gained filtrate and step 3）Gained Herba Cistanches glue mixes for 0.8-1.2 according to ratio of weight and number, mixes
Compound sterilizes at 90 DEG C l0min, accesses the yeast in exponential phase, lactic acid bacteria mixing by the volume ratio of 5%-7%
Culture fluid, continuous fermentation 30 days in hermetic container at 30 DEG C vibrate 2h, quiescent culture from the 16th day, fermentation daily in first 15 days
After the completion of filter, filtrate sterilizes at 65 DEG C 30 min, that is, obtain Herba Cistanches biofermentation ferment.
In preparation method described above, the step 4）Middle filtering residue, banana pulp, corn germ, soybean protein are pressed
1 is preferably according to ratio of weight and number:5:1:1.The step 5）The ratio of weight and number of middle filtrate and Herba Cistanches glue is preferably 1：1.Institute
In the yeast stated and the mixed-culture medium of lactic acid bacteria, yeast and the quantity ratio of lactic acid bacteria are 1：3.
The present invention is also claimed a kind of Herba Cistanches biofermentation ferment for preparing according to the method described above.The present invention is also
A kind of fruit jelly prepared by above-mentioned Herba Cistanches biofermentation ferment is claimed, the wherein preparation method of fruit jelly is heating meat
To 45-60 DEG C, after being added thereto to the agar of 0.2%-0.5%, natural cooling is obtained final product Herba Cistanchess biofermentation ferment.
The present invention is also claimed a kind of ferment tea prepared by Herba Cistanches biofermentation ferment, its preparation method
For by Herba Cistanches biofermentation ferment with water according to ratio of weight and number 1：8-12 mixing is obtained final product.
The present invention has following technical advantage：
1）Traditional ferment production technology and Herba Cistanches are combined by Herba Cistanches biofermentation ferment of the present invention, not only can
Fatigue alleviating and enhance immunity, with more good health-care effect, effectively prevent the generation of occupation disease to be adapted to hypoimmunity
Crowd eats.
2）In Herba Cistanches biofermentation ferment of the present invention, Herba Cistanches adopt various extraction processes, efficiently extract work therein
Property composition, while Herba Cistanches slag and the superior ingredients of Herba Cistanches glue for preparing are the effective active composition of ferment, most
Big performance has saved raw material resources on the premise of retaining its health-care effect.
Specific embodiment
The present invention, but described embodiment restriction never in any form are further illustrated below by way of specific embodiment
The protection domain of invention, the obvious replacement made on the basis of the present invention or deduction belong to protection scope of the present invention.
A kind of preparation method of 1 Herba Cistanches biofermentation ferment of embodiment
The present invention provides a kind of preparation method of Herba Cistanches biofermentation ferment, and which specifically includes following steps：
1）The preparation of Herba Cistanches aqueous extract：Herba Cistanches carry out pulverization process after being dried, and it is backward that medicinal powder crosses 80 mesh sieves
Cistanche weight 6-8 times volume pure water, supersound extraction 60min, extracting solution is wherein added to carry out secondary carrying to filtering residue after filtering
Take, the Extraction solvent of second extraction, extraction time and extracting method are identical with first time, merge filtrate twice, filtrate is concentrated into
The 1/5 of original volume, obtains aqueous extract；
2）The preparation of Herba Cistanches alcohol extract：By step 1）The filtering residue for obtaining, adds the 70% of cistanche weight 8-10 times
Ethanol, supersound extraction 2 times, every time 60 min filter, and merging filtrate simultaneously carries out being concentrated into the 1/5 of original volume, removes and reclaim
Ethanol, to existing without ethanol, obtains alcohol extract；
3）Prepared by Herba Cistanches glue and filtering residue is processed：By step 2）Resulting filtering residue is dried at 60 DEG C, is smashed；Will step
Rapid 1）The aqueous extract of acquisition and step 2）The alcohol extract of acquisition merges concentration, obtains Herba Cistanches glue；
4）Alcohol fermentation：By step 3）Middle filtering residue, banana pulp, corn germ, soybean protein are 1 according to ratio of weight and number:
5:1:1 is mixed, and mixture sterilizes at 90 DEG C l0min, and the ferment in exponential phase is accessed by the volume ratio of 5%-7%
Female bacterium, lactic acid bacteria mixed-culture medium, continuous fermentation 30 days in hermetic container at 30 DEG C, daily vibration 2h in first 15 days, the 16th day
Quiescent culture is played, after the completion of fermentation, by filtering fermentation liquor and filtrate is collected；
5）By step 4）Gained filtrate and step 3）Gained Herba Cistanches glue is 1 according to ratio of weight and number:1 mixing, mixture
Sterilize at 90 DEG C l0min, accesses the yeast in exponential phase, lactic acid bacteria mixed culture by the volume ratio of 5%-7%
Liquid, continuous fermentation 30 days in hermetic container at 30 DEG C vibrate 2h daily in first 15 days, quiescent culture from the 16th day, fermentation are completed
After filter, filtrate sterilizes at 65 DEG C 30 min, that is, obtain Herba Cistanches biofermentation ferment.
Above-mentioned fermentation ferment is also further prepared into fruit jelly or ferment tea by the present invention.The preparation method of fruit jelly is heating meat
To 45-60 DEG C, after being added thereto to the agar of 0.2%-0.5%, natural cooling is obtained final product Herba Cistanchess biofermentation ferment.Herba Cistanches are given birth to
Thing fermentation ferment is with water according to ratio of weight and number 1：8-12 mixing obtains final product ferment tea.
Embodiment 2-6 prepares Herba Cistanches biofermentation ferment of the present invention, area according to the technique described in embodiment 1
It is not only that following described technological parameters are different, specific technological parameter is referring to table 1.
The parameter setting of technique described in 1 embodiment 2- embodiment 6 of table
The quality determination of the Herba Cistanches biofermentation ferment described in 7 embodiment 1- embodiment 6 of embodiment
Herba Cistanches biofermentation ferment described in embodiment 1- embodiment 6 is carried out into following attribute test, experimenter is tested
For the immunocompromised patient between 50-60 year, 3 bottles of Herba Cistanches biofermentation ferment are drunk for each person every day（Total 1500mL）, survey
The mouthfeel and anti-fatigue performance of the fixed beverage, determines crowd's immunity before testing without significant difference.Matched group 1 drinks ore deposit
Spring water, matched group 2 drink iced black tea.Wherein mouthfeel and anti-fatigue performance test result adopt marking system, according to quality point
For AAAAA, AAAA, AAA, AA, A.
The quality determination of the Herba Cistanches biofermentation ferment described in 3 embodiment 1- embodiment 6 of table
As can be seen from Table 3, Herba Cistanches biofermentation ferment of the present invention is in good taste, and has significant fatigue resistance
Can, more project in terms of immunocompromised patient's immunity is improved, wherein 2 corresponding Herba Cistanches biofermentation ferment product of embodiment
More preferably, health properties are higher for matter.
Claims (9)
1. a kind of preparation method of Herba Cistanches biofermentation ferment, which specifically includes following steps：
1) preparation of Herba Cistanches aqueous extract：Herba Cistanches carry out pulverization process after being dried, and medicinal powder is crossed after 80 mesh sieves thereto
Cistanche weight 6-8 times volume pure water, supersound extraction 60min, extracting solution is added to carry out second extraction to filtering residue after filtering, two
The Extraction solvent of secondary extraction, extraction time and extracting method are identical with first time, merge filtrate twice, and filtrate is concentrated into original volume
1/5, obtain aqueous extract；
2) preparation of Herba Cistanches alcohol extract：By step 1) filtering residue that obtains, add the 70% of cistanche weight 8-10 times
Ethanol, supersound extraction 2 times, each 60min are filtered, and merging filtrate simultaneously carries out being concentrated into the 1/5 of original volume, obtains alcohol extract；
3) prepared by Herba Cistanches glue and filtering residue is processed：By step 2) obtained by filtering residue dried at 60 DEG C, smash；By step 1)
The aqueous extract of acquisition and step 2) alcohol extract that obtains merges and is concentrated into paste, obtains Herba Cistanches glue；
4) alcohol fermentation：By step 3) in filtering residue, banana pulp, corn germ, soybean protein according to ratio of weight and number be 1:4-6:
1:0.8-1.2 is mixed, and mixture sterilizes at 90 DEG C 10min, is accessed in exponential phase by the volume ratio of 5%-7%
Yeast and lactic acid bacteria mixed-culture medium, continuous fermentation 30 days in hermetic container at 30 DEG C are vibrated in first 15 days daily
2h, quiescent culture from the 16th day by filtering fermentation liquor and collect filtrate after the completion of fermentation；
5) by step 4) obtained by filtrate and step 3) obtained by Herba Cistanches glue according to ratio of weight and number be 1:0.8-1.2 mixes, mixing
Thing sterilizes at 90 DEG C 10min, accesses the mixed of the yeast and lactic acid bacteria in exponential phase by the volume ratio of 5%-7%
Culture fluid is closed, continuous fermentation 30 days in hermetic container at 30 DEG C vibrate 2h daily in first 15 days, quiescent culture from the 16th day is sent out
Filter after the completion of ferment, filtrate sterilizes at 65 DEG C 30min, that is, obtain Herba Cistanches biofermentation ferment.
2. preparation method as claimed in claim 1, it is characterised in that the step 4) in filtering residue, banana pulp, corn germ,
Soybean protein is 1 according to ratio of weight and number:5:1:1.
3. preparation method as claimed in claim 1, it is characterised in that the step 5) in filtrate and Herba Cistanches glue weight portion
Number is than being 1：1.
4. preparation method as claimed in claim 1, it is characterised in that in the mixed-culture medium of described yeast and lactic acid bacteria
Yeast is 1 with the quantity ratio of lactic acid bacteria：3.
5. the Herba Cistanches biofermentation ferment that a kind of method by described in claim 1 is prepared.
6. a kind of fruit jelly prepared by Herba Cistanches biofermentation ferment described in claim 5.
7. the preparation method of fruit jelly as claimed in claim 6, it is characterised in that heating Herba Cistanches biofermentation ferment to 45-
60 DEG C, natural cooling after the agar of 0.2%-0.5% is added thereto to, fruit jelly is obtained final product.
8. a kind of ferment tea prepared by Herba Cistanches biofermentation ferment described in claim 5.
9. the preparation method of ferment tea as claimed in claim 8, it is characterised in that Herba Cistanches biofermentation ferment and water are pressed
According to ratio of weight and number 1：8-12 mixing is obtained final product.
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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 |
| 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 |
| CN109953367B (en) * | 2019-03-22 | 2022-08-02 | 内蒙古昆明卷烟有限责任公司 | Cistanche extracting solution and preparation method, composition and application thereof |
| 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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| KR100972116B1 (en) * | 2009-10-29 | 2010-07-23 | (주)한국파비스 알엔디 | Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation |
| CN102078354B (en) * | 2011-01-21 | 2012-08-22 | 吉林紫鑫药物研究有限公司 | Medicine composition capable of improving immunity and preparation method thereof |
| CN102669658B (en) * | 2012-04-23 | 2014-12-17 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN103642624B (en) * | 2013-11-26 | 2016-11-02 | 青岛嘉瑞生物技术有限公司 | A kind of Composite fermentation type cistanche health-care wine and production technology thereof |
| CN103829318A (en) * | 2014-02-22 | 2014-06-04 | 兰敬墨 | Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof |
| CN103960613B (en) * | 2014-05-09 | 2016-07-20 | 亳州千草药业有限公司 | A kind of preparation method of fruit-vegerable ferment |
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Effective date of registration: 20160905 Address after: 010070, Saihan District, the Inner Mongolia Autonomous Region, Hohhot Double Street Street, west side of the west side of Pok Oi Hing Building Applicant after: Inner Mongolia Zhongxing Hua Guan bioengineering Limited by Share Ltd Address before: 100020 Beijing City West Road No. 12 Chaoyang District (national advertising Industrial Park) 2 Building 2 layer 20993 Applicant before: BEIJING JINGLONG ZHUOSHANG INVESTMENT CO., LTD. |
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