CN104783156A - Preparation method of black vinegar enzyme with alcohol-alleviating function - Google Patents
Preparation method of black vinegar enzyme with alcohol-alleviating function Download PDFInfo
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Abstract
The invention belongs to the technical field of enzymes and particularly relates to a preparation method of a black vinegar enzyme with an alcohol-alleviating function. The preparation method comprises the following steps: extraction, saccharification, fermentation, mixing, and spray drying, and the black vinegar enzyme shaped as spherical particles are finally obtained after such steps. The preparation method is stable in process and high in yield, and the prepared black vinegar enzyme has such beautifying efficacies as detoxification and anti-aging.
Description
Technical field
The invention belongs to ferment technical field, be specifically related to a kind of preparation method with the black vinegar ferment of cosmetology function.
Background technology
Sea-tangle, Phaeophyta trip Sporozoa Laminariales Laminariaceae Larminaria.Sea-tangle has " longevity greens/mustard green ", the good reputation of " vegetables at sea " " containing iodine champion ".Sea-tangle is the vegetables that a kind of nutritive value is very high, has certain medical value simultaneously.
1. treat thyroid gland low: because containing a large amount of iodine in sea-tangle, iodine is the main matter of thyroid gland synthesis, if human body lacks iodine, will suffer from " stodgy neck is sick ", i.e. hypothyroidism, so, the optimum food of sea-tangle is Hypothyroidism person.
2. inducing diuresis to reduce edema: also containing a large amount of sweet mellow wine in sea-tangle, and sweet mellow wine has the effect of inducing diuresis to reduce edema, can prevent and treat renal failure, senile edema, drug poisoning etc.
3. preventing and treating rich man's disease: the synergies such as the sweet mellow wine in sea-tangle and iodine, potassium, nicotinic acid, to preventing and treating the diseases such as artery sclerosis, hypertension, chronic bronchitis, chronic hepatitis, anaemia, oedema, having good effect.Good protein in sea-tangle and unrighted acid, have certain preventive and therapeutic effect to heart disease, diabetes, hypertension.
4. reduce radiation disease: seaweed gel mass-energy impels the radioactive substance in body to excrete in company with stool, thus reduces radioactive substance gathering in human body, decreases the occurrence probability of radiation disease.It is pitch-black that normal food sea-tangle can make healthy hair moisten.
5. keep out the cold: sea-tangle also has the effect of resisting cold.The people be afraid of cold winter often eats, and effectively can improve the resisting cold ability of self.
6. beautifying face and moistering lotion: because the mineral matter in sea-tangle is very abundant, normal edible can prevention of osteoporosis disease and exsanguine generation, thus make tall and straight sturdy, the tooth of people's bone firm pure white and appearance is ruddy tender and lovely, there is effect of beauty treatment.
7. anti-cancer and cancer-preventing: Recent study finds, the seaweeds foods such as sea-tangle, marine alga, laver, has effect that is anticancer, anti-cancer.Wherein the preventive and therapeutic effect of colorectal cancer, breast cancer is affirmed.According to the United Nations's health organization statistics, Japanese women suffers from breast cancer hardly, and main cause is that food sea-tangle is many.American Women suffers from breast cancer many, and main cause is that food sea-tangle is few, and food meat, milk are many.According to another relevant expert statistics, the elderly of edible kelps all the year round, illness rate is on average low by 5% ~ 8%, the life-span on average improve 4-8 year.
Sealwort is the plant of Liliaceae Polygonatum.Have boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney-nourishing effect, sealwort is used for the treatment of weakness of the spleen and the stomach, fatigue and asthenia, and dry food is few, deficiency syndrome of the lung cough caused by dryness, asthenia of essence and blood, and interior heat such as to be quenched one's thirst the disease.Sealwort is rich in the necessary various trace elements of human body, and the multiple components such as protein, starch, amino acid, digitalis, has kidney tonifying, falls blood, prevents arterial sclerosis, promote the effects such as insulin active and delay senility and the effect such as antibacterial.
Orange peel, also known as dried orange peel, just refers to from orange and peels the pericarp come, within air-dry more than 1 year, be called dried orange peel.During fruit maturation in 10 to December, take fruit, strip pericarp, dry in the shade or aeration-drying.Dried orange peel is slit into 3 to 4 lobe orange peels more when stripping, in be rich in vitamin C, so there is a lot of effect, comprise medicinal, beauty treatment etc., and the many nutritional labelings in pericarp can stimulate circulation, in view of the attribute that orange is warm, orange peel is bathed can dispelling fatigue effectively, improves the situation of the deficiency of Yin.
Sea-tangle, sealwort, orange peel have so abundant nutritional labeling and health care widely, and their nutrition, health-care effect be familiar with by increasing consumer, the crowd of edible kelps, sealwort, orange peel is increasing, although the edible way of sea-tangle, sealwort, orange peel has multiple at present, but wherein active ingredient is not easily absorbed by the body, and there is not yet sea-tangle in the market, sealwort, orange peel combine composite functional food.
Ferment is also called " enzyme " is the catalyst of various biochemical reaction, and ferment is present in all living cells, is that it have activated the vigor of cell, makes cell show all signs of life.Therefore, ferment is the indispensable important substance of human body.Ferment is divided into two large classes, external ferment and body endo enzyme, ferment in human body is limited, with advancing age, ferment can slowly reduce, and when the effect of body endo enzyme is weak or reduce, disease will be following, therefore human body reasonably should meet metabolic needs from external supplementary ferment, the invasion of resist the disease.Obtain two large approach of external ferment: one is eat fruits and vegetables raw, two is picked-up ferment fill-ins.Eat the problem that fruits and vegetables may exist pollution by pesticides raw, these remote-effects function of ferment.
Therefore, be necessary to research and develop a kind of preparation method with the black vinegar ferment of cosmetology function.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of preparation method with the black vinegar ferment of cosmetology function, this preparation method's process stabilizing, productive rate is high, and obtained black vinegar ferment has toxin expelling, anti-ageing beauty functions of waiting for a long time.
The present invention is achieved by the following technical solutions, and a kind of preparation method with the black vinegar ferment of cosmetology function, comprises the following steps:
(1) extract
By sea-tangle, sealwort, orange peel mixing, pulverize, add the ethanol of 70% of medicinal material gross weight 8 ~ 10 times, refluxing extraction 2 times, each 2 ~ 3 hours, filter, merging filtrate also carries out concentrated removing ethanol, obtains Chinese medicine extract, for subsequent use, filter residue is dried at 60 DEG C, shatters, for subsequent use;
(2) saccharification
A. in step (1) gained filter residue, add the water of filter residue weight 2 ~ 3 times, use sodium citrate solution regulation system pH value to be 4.5 ~ 5.5, add cellulase, shaking bath 2.5 ~ 3.5 h at 50 DEG C;
B. regulate bath temperature to be 90 ~ 95 DEG C, use sodium citrate solution regulation system pH value to be 5.5 ~ 6.5, add Thermostable α-Amylase, shaking bath 1.5 ~ 2 h;
C. treat that the system of step b naturally cools to room temperature, regulate bath temperature to be 60 DEG C, use sodium citrate solution regulation system pH value to be 3.5 ~ 4.5, add carbohydrase, shaking bath 2.5 ~ 3.5 h, obtains saccharified liquid;
(3) ferment
A. pol adjustment: use saccharometer, take glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted to
17~19°Bx；
B. alcoholic fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, accesses the yeast activated, closed container, ferments 6 ~ 8 days in 30 DEG C of constant incubators, and regularly vibrate 2h for first 5 days, within the 6th day, plays quiescent culture;
C. acetic fermentation: the alcoholic strength and the pH value that raise the saccharified liquid after ferment of haircuting at aseptic operating platform, packing zymotic fluid is carried out subsequently according to the amount of every bottle 40%, access the acetic acid bacteria activated, stir, be placed in 37 DEG C of constant temperature oscillation casees to ferment, shaking speed is 180 r/min, ferments then to stop acetic fermentation when acidity no longer rises, obtains vinegar liquid;
D. clarify: in vinegar liquid, add pectase, at 40 ~ 45 DEG C, process 1 ~ 2 h, then with suction filtration after the clarification of vinegar liquid weight 1% shitosan, leave standstill 24 ~ 48h;
E. sterilization: adopt pasteurize, sterilizing 30 min at 65 DEG C;
F. ageing: ageing 1 ~ 3 month in lighttight closed container, obtains Traditional Chinese herbal vinegar;
(4) mix
The Traditional Chinese herbal vinegar that Chinese medicine extract step (1) obtained and step (3) obtain mixes, and obtains mixing vinegar, adds the white granulated sugar of 2% of mixing vinegar weight and the honey of 1%, obtains Chinese medicine mixed liquor;
(5) spraying dry
Spraying dry is carried out to the Chinese medicine mixed liquor that step (4) obtains, Chinese medicine mixed liquor is carried out spraying dry with the feed rate of 2.5 mL/min by nozzle, inlet temperature is 135 ~ 160 DEG C, outlet temperature is 60 ~ 85 DEG C, intake is 320 ~ 400NL/h, and the spheric granules finally obtained is black vinegar ferment.
Further, described sea-tangle, sealwort, orange peel are according to weight ratio (1 ~ 10): (1 ~ 10): (1 ~ 10) mixes, and as the preferred embodiment of the present invention, sea-tangle, sealwort, orange peel mix according to weight ratio 2:1:1.
Further, the addition of described step (2) operation a cellulase is 0.6 ~ 1.0% of filter residue weight, and enzyme is lived as 30000u/g, and the addition of cellulase is preferably 0.8% of filter residue weight.
Further, in described step (2) operation b, the addition of Thermostable α-Amylase is 0.4 ~ 0.6% of filter residue weight, and enzyme is lived as 20000u/g, and the addition of Thermostable α-Amylase is preferably 0.5% of filter residue weight.
Further, in described step (2) operation c, the addition of carbohydrase is 2 ~ 4% of filter residue weight, and enzyme work is 145000 u/g, and the addition of carbohydrase is preferably 3% of filter residue weight.
Further, the inoculum concentration of the yeast activated in described step (3) operation b is 3 ~ 6% of saccharified liquid weight, is preferably 6% of saccharified liquid weight.
Further, in described step (3) operation c, after adjustment fermentation, the alcoholic strength of saccharified liquid is 6 ~ 8%, and alcoholic strength is preferably 7%.
Further, in described step (3) operation c, after adjustment fermentation, the pH value of saccharified liquid is 3 ~ 5, and pH value is preferably 4.
Further, the inoculum concentration of the acetic acid bacteria activated in described step (3) operation c is 7 ~ 9% of zymotic fluid weight, is preferably 8% of zymotic fluid weight.
Further, in described step (3) operation d, the addition of pectase is 0.01 ~ 0.03% of vinegar liquid weight, is preferably 0.02% of vinegar liquid weight.
A kind of preparation method with the black vinegar ferment of cosmetology function of the present invention comprises (1) and extracts, (2) saccharification, (3) ferment, (4) mix, (5) the large step of spraying dry five, wherein step (2) saccharification, because containing a large amount of fiber in filter residue, cellulose hydrolysis can be become glucose by cellulase, the leaching rate of active ingredient in filter residue can also be improved simultaneously, therefore in order to effectively improve the utilization rate of raw material, choice for use sodium citrate solution regulation system pH value of the present invention is 4.5 ~ 5.5, 0.6 ~ 1.0% enzyme adding filter residue weight is lived as the cellulase of 30000u/g, shaking bath 2.5 ~ 3.5 h at 50 DEG C.Step (3) is fermented, alcoholic strength and the pH value thereof of the alcoholic strength of saccharified liquid after ferment of haircuting is raised at aseptic operating platform, best alcoholic strength is 7%, pH=4, because acetic fermentation needs enough oxygen, therefore the present invention carries out packing zymotic fluid by the amount of every bottle 40%, the acetic acid bacteria that access zymotic fluid weight 8% has activated, stir, be placed in the fermentation of constant temperature oscillation case completely.
The present invention one has investigated the aperient effects of black vinegar ferment by experiment, and its result shows, and the black vinegar ferment of the present invention can accelerate the movement velocity of prepared Chinese ink in rat body, shows that the black vinegar ferment of the present invention has the effect of catharsis and toxin expelling.The present invention also two has investigated the anti-aging effects of black vinegar ferment by experiment, and experimental result shows: when taking the black vinegar ferment of the present invention 10 days, mouse skin weight and hydroxyproline content have increase trend, but not statistically significant; Continue to take the black vinegar ferment of the present invention 20 days and 30 days time, compared with blank group, black vinegar ferment group mouse skin weight and hydroxyproline content obviously increase (p<0.05), have significant difference.Therefore, the black vinegar ferment of the present invention has the beauty functions such as toxin expelling, beauty treatment.The present invention's black vinegar ferment people dose every day is 1g ~ 50g, is preferably 10g ~ 50g, uses about 40 DEG C plain boiled water to wash open and take.
Therefore, compared with prior art, the invention has the advantages that:
(1) the present invention carries out the process such as saccharification, fermentation to Chinese medicine dreg, prepare black vinegar ferment, take full advantage of Chinese herbal medicine resource, improve the value of Chinese herbal medicine resource, meanwhile, the present invention has the process stabilizing of the preparation method of the black vinegar ferment of cosmetology function, and productive rate is high, cost is low, has good economic benefit.
(2) the black vinegar ferment that obtains of the present invention can catharsis and toxin expelling, can obviously increase hydroxyproline content in ageing skin, the synthesis of ageing skin collagen is increased, and then promote that collagenous fibres are formed, thus skin thickness is increased, elasticity improves, and reaches the beauty functions delaying wrinkle and occur, and black vinegar ferment green safety of the present invention, can be applicable.
Detailed description of the invention
Further describe the present invention below by way of detailed description of the invention, but the present invention is not limited only to following examples.Within the scope of the invention or not departing from content of the present invention, spirit and scope, the preparation method of black vinegar ferment of the present invention is suitably improved, replaces the identical component of effect, will become apparent to those skilled in the art that they are all deemed to be included within scope of the present invention.
embodiment 1, the present invention have the preparation method of the black vinegar ferment of cosmetology function
(1) extract
By 2kg sea-tangle, 1kg sealwort, the mixing of 1kg orange peel, pulverize, add the ethanol of 70% of medicinal material gross dry weight 10 times, refluxing extraction 2 times, each 2 hours, filter, merging filtrate also carries out concentrated removing ethanol, obtains Chinese medicine extract, for subsequent use, filter residue is dried at 60 DEG C, shatters, for subsequent use;
(2) saccharification
A. in step (1) gained filter residue, add the water of filter residue weight 2 times, use sodium citrate solution regulation system pH value to be 5.0,0.8% enzyme adding filter residue weight is lived as the cellulase of 30000u/g, shaking bath 3.0 h at 50 DEG C;
B. regulate bath temperature to be 92 DEG C, use sodium citrate solution regulation system pH value to be 5.5,0.5% enzyme adding filter residue weight is lived as the Thermostable α-Amylase of 20000u/g, shaking bath 2 h;
C. treat that the system of step b naturally cools to room temperature, regulate bath temperature to be 60 DEG C, use sodium citrate solution regulation system pH value to be 4.5, the 3% enzyme work adding filter residue weight is the carbohydrase of 145000 u/g, and shaking bath 3.0 h, obtains saccharified liquid;
(3) ferment
A. pol adjustment: use saccharometer, take glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted to
18°Bx；
B. alcoholic fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, accesses the yeast activated of 6% of saccharified liquid weight, closed container, ferments 7 days in 30 DEG C of constant incubators, and regularly vibrate 2h for first 5 days, within the 6th day, plays quiescent culture;
C. acetic fermentation: the alcoholic strength of saccharified liquid is 7% after aseptic operating platform raises ferment of haircuting, pH value is 4, packing zymotic fluid is carried out subsequently according to the amount of every bottle 40%, the acetic acid bacteria that access zymotic fluid weight 8% has activated, stir, be placed in 37 DEG C of constant temperature oscillation casees and ferment, shaking speed is 180 r/min, fermentation then stops acetic fermentation when acidity no longer rises, obtains vinegar liquid;
D. clarify: the pectase adding vinegar liquid weight 0.02% in vinegar liquid, processes 1.5 h at 42 DEG C, then with suction filtration after the clarification of vinegar liquid weight 1% shitosan, leave standstill 36 h;
E. sterilization: adopt pasteurize, sterilizing 30 min at 65 DEG C;
F. ageing: ageing 3 months in lighttight closed container, obtains Traditional Chinese herbal vinegar;
(4) mix
The Traditional Chinese herbal vinegar that Chinese medicine extract step (1) obtained and step (3) obtain mixes, and obtains mixing vinegar, adds the white granulated sugar of 2% of mixing vinegar weight and the honey of 1%, obtains Chinese medicine mixed liquor;
(5) spraying dry
Spraying dry is carried out to the Chinese medicine mixed liquor that step (4) obtains, Chinese medicine mixed liquor is carried out spraying dry with the feed rate of 2.5 mL/min by nozzle, and inlet temperature is 140 DEG C, and outlet temperature is 75 DEG C, intake is 400NL/h, and the spheric granules finally obtained is black vinegar ferment.
embodiment 2, the present invention have the preparation method of the black vinegar ferment of cosmetology function
(1) extract
By 2kg sea-tangle, 1kg sealwort, the mixing of 1kg orange peel, pulverize, add the ethanol of 70% of medicinal material gross weight 8 times, refluxing extraction 2 times, each 2 hours, filter, merging filtrate also carries out concentrated removing ethanol, obtains Chinese medicine extract, for subsequent use, filter residue is dried at 60 DEG C, shatters, for subsequent use;
(2) saccharification
A. in step (1) gained filter residue, add the water of filter residue weight 2 ~ 3 times, use sodium citrate solution regulation system pH value to be 4.5,0.6% enzyme adding filter residue weight is lived as the cellulase of 30000u/g, shaking bath 3.5 h at 50 DEG C;
B. regulate bath temperature to be 90 DEG C, use sodium citrate solution regulation system pH value to be 5.5,0.4% enzyme adding filter residue weight is lived as the Thermostable α-Amylase of 20000u/g, shaking bath 1.5 h;
C. treat that the system of step b naturally cools to room temperature, regulate bath temperature to be 60 DEG C, use sodium citrate solution regulation system pH value to be 3.5, the 2% enzyme work adding filter residue weight is the carbohydrase of 145000 u/g, and shaking bath 3.5 h, obtains saccharified liquid;
(3) ferment
A. pol adjustment: use saccharometer, take glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted to
17°Bx；
B. alcoholic fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, accesses the yeast activated of 3% of saccharified liquid weight, closed container, ferments 6 days in 30 DEG C of constant incubators, and regularly vibrate 2h for first 5 days, within the 6th day, plays quiescent culture;
C. acetic fermentation: the alcoholic strength of saccharified liquid is 6% after aseptic operating platform raises ferment of haircuting, pH value is 5, packing zymotic fluid is carried out subsequently according to the amount of every bottle 40%, the acetic acid bacteria that access zymotic fluid weight 7% has activated, stir, be placed in 37 DEG C of constant temperature oscillation casees and ferment, shaking speed is 180 r/min, fermentation then stops acetic fermentation when acidity no longer rises, obtains vinegar liquid;
D. clarify: the pectase adding vinegar liquid weight 0.01% in vinegar liquid, processes 2 h at 40 DEG C, then with suction filtration after the clarification of vinegar liquid weight 1% shitosan, leave standstill 48h;
E. sterilization: adopt pasteurize, sterilizing 30 min at 65 DEG C;
F. ageing: ageing 3 months in lighttight closed container, obtains Traditional Chinese herbal vinegar;
(4) mix
The Traditional Chinese herbal vinegar that Chinese medicine extract step (1) obtained and step (3) obtain mixes, and obtains mixing vinegar, adds the white granulated sugar of 2% of mixing vinegar weight and the honey of 1%, obtains Chinese medicine mixed liquor;
(5) spraying dry
Spraying dry is carried out to the Chinese medicine mixed liquor that step (4) obtains, Chinese medicine mixed liquor is carried out spraying dry with the feed rate of 2.5 mL/min by nozzle, and inlet temperature is 135 DEG C, and outlet temperature is 60 DEG C, intake is 320NL/h, and the spheric granules finally obtained is black vinegar ferment.
embodiment 3, the present invention have the preparation method of the black vinegar ferment of cosmetology function
(1) extract
By 2kg sea-tangle, 1kg sealwort, the mixing of 1kg orange peel, pulverize, add the ethanol of 70% of medicinal material gross weight 9 times, refluxing extraction 2 times, each 3 hours, filter, merging filtrate also carries out concentrated removing ethanol, obtains Chinese medicine extract, for subsequent use, filter residue is dried at 60 DEG C, shatters, for subsequent use;
(2) saccharification
A. in step (1) gained filter residue, add the water of filter residue weight 3 times, use sodium citrate solution regulation system pH value to be 5.5,1.0% enzyme adding filter residue weight is lived as the cellulase of 30000u/g, shaking bath 2.5 h at 50 DEG C;
B. regulate bath temperature to be 95 DEG C, use sodium citrate solution regulation system pH value to be 6.5,0.6% enzyme adding filter residue weight is lived as the Thermostable α-Amylase of 20000u/g, shaking bath 1.5 h;
C. treat that the system of step b naturally cools to room temperature, regulate bath temperature to be 60 DEG C, use sodium citrate solution regulation system pH value to be 4.5, the 4% enzyme work adding filter residue weight is the carbohydrase of 145000 u/g, and shaking bath 2.5 h, obtains saccharified liquid;
(3) ferment
A. pol adjustment: use saccharometer, take glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted to
19°Bx；
B. alcoholic fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, accesses the yeast activated of 5% of saccharified liquid weight, closed container, ferments 8 days in 30 DEG C of constant incubators, and regularly vibrate 2h for first 5 days, within the 6th day, plays quiescent culture;
C. acetic fermentation: the alcoholic strength of saccharified liquid is 8% after aseptic operating platform raises ferment of haircuting, pH value is 3, packing zymotic fluid is carried out subsequently according to the amount of every bottle 40%, the acetic acid bacteria that access zymotic fluid weight 9% has activated, stir, be placed in 37 DEG C of constant temperature oscillation casees and ferment, shaking speed is 180 r/min, fermentation then stops acetic fermentation when acidity no longer rises, obtains vinegar liquid;
D. clarify: the pectase adding vinegar liquid weight 0.03% in vinegar liquid, processes 1 h at 45 DEG C, then with suction filtration after the clarification of vinegar liquid weight 1% shitosan, leave standstill 48h;
E. sterilization: adopt pasteurize, sterilizing 30 min at 65 DEG C;
F. ageing: ageing 3 months in lighttight closed container, obtains Traditional Chinese herbal vinegar;
(4) mix
The Traditional Chinese herbal vinegar that Chinese medicine extract step (1) obtained and step (3) obtain mixes, and obtains mixing vinegar, adds the white granulated sugar of 2% of mixing vinegar weight and the honey of 1%, obtains Chinese medicine mixed liquor;
(5) spraying dry
Spraying dry is carried out to the Chinese medicine mixed liquor that step (4) obtains, Chinese medicine mixed liquor is carried out spraying dry with the feed rate of 2.5 mL/min by nozzle, and inlet temperature is 160 DEG C, and outlet temperature is 85 DEG C, intake is 400NL/h, and the spheric granules finally obtained is black vinegar ferment.
Through weighing, calculating, the productive rate of embodiment 1-3 is as follows:
Table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Raw material (sea-tangle, sealwort, orange peel) weight | 5kg | 5kg | 5kg |
| Product (black vinegar ferment) weight | 1.5kg | 1.1kg | 1.2kg |
| Productive rate | 30.0% | 22.0% | 24.0% |
From upper table 1, the present invention has preparation method's process stabilizing of the black vinegar ferment of cosmetology function, and productive rate is high, and especially best with the technique of embodiment 1, productive rate is the highest.
the catharsis and toxin expelling effect of experimental example one, the black vinegar ferment of the present invention
1, rat large intestine Promoting Experiment
Get SD rat 20, male and female half and half, be divided into blank group, black vinegar ferment group at random, often organize 10.Black vinegar ferment group rat according to 3.0g/kg dosage every day early, late twice gastric infusion, control group gavages isopyknic physiological saline, successive administration 3 days, each group fasting 24h (freely drinking water therebetween) before test, before on-test, each group awards the medicine of same dose, give each group of rat prepared Chinese ink by 1% gavage volume per os simultaneously, after giving prepared Chinese ink, after 25min, put to death rat.Open abdominal cavity, be separated mesenterium, clip upper end is from pylorus, and lower end, to the intestinal tube of caecum, is placed on pallet.Gently small intestine is pulled into straight line, measuring Length of intestine is " total small intestinal length ", is " prepared Chinese ink propelling length " from pylorus to prepared Chinese ink forward position, calculates ink progradation, the results are shown in Table 2.
Ink progradation (%)=prepared Chinese ink advances length (cm)/total small intestinal length (cm) × 100
The black vinegar ferment of table 2 is on the impact of rat small intestine recommendation rate
| Group | Quantity/only | Propelling rate/% |
| Blank group | 10 | 48.3±10.8 |
| Black vinegar ferment group | 10 | 65.6±11.3 |
From upper table 2, the black vinegar ferment of the present invention can accelerate the movement velocity of prepared Chinese ink in rat body, shows that the black vinegar ferment of the present invention has the effect of catharsis and toxin expelling.
the anti-aging effects of experimental example two, the black vinegar ferment of the present invention
1, principle: opposing skin senescence is one of fundamental of beauty treatment, the main component of skin histology is collagen, and the number of distinctive hydroxyproline content in collagen is closely related with skin senescence, other macromolecular crosslinked increases of collagenous fibres during skin senescence, skin connective tissue physicochemical properties are caused to change, under Free Radical, there is the hydroxyproline enzyme activity reduction that macromolecules cross-linking makes to be cross-linked, hydroxyproline hydroxylation is caused to weaken, hydroxyproline content is caused to reduce, thus affect collagen synthesis, and then cause collagen contents to reduce and character change.
2, method: get Kunming kind SPF mouse 60, male and female half and half, body weight is 29 ~ 36g, be divided into blank group and each 30 of black vinegar ferment group at random, identical forage feed, black vinegar ferment group is to the black vinegar ferment of mouse stomach administration 3.0g/kg, blank group gives distilled water, then respectively at medication 10 days, 20 days, 30 days time, from 2 treated animal, respectively get 10, measure the equivalent weight of areas of skin and the content of hydroxyproline.
The mensuration of 2.1 skin weight: respectively organize the hair cutting of mouse back and cut skin, after removing the tissues such as skin fat, lie on rubber slab, skin is made to be in nature degree of tightness state, with the card punch sampling that diameter is 1.2cm, to obtain the tested skin of same homalographic, take with electronics precision balance and get skin weight.
2.2 skin hydroxyproline contents measure: the hair cutting of each group of mouse back is cut skin, after removing the tissues such as skin fat, distilled water cleaning filter paper is wiped dry, put dry 24h in 37 DEG C of baking ovens, taking-up shred and with and with degreasing 48h, then make homogenate, then in 37 DEG C of baking ovens dry 24h, be testing sample.Sampling 40mg, hydrochloric acid hydrolysis at 110 DEG C, 80 DEG C of water-bath evaporation depicklings, then after adding 0.02mol/L dissolving with hydrochloric acid, carry out hydroxyproline content mensuration with automatic amino acid analyzer.
3, result:
The comparison of 3.1 equal area skin weight, the black vinegar ferment of the present invention on the impact of mouse equal area skin weight in table 3
The black vinegar ferment of table 3 the present invention is on the impact of mouse equal area skin weight
| Number of elements | Administration time/d | Blank group skin quality/mg | Black vinegar ferment group skin quality/mg |
| 10 | 10 | 55.9±6.3 | 59.5±7.7 |
| 10 | 20 | 57.6±7.7 | 62.7±7.1* |
| 10 | 30 | 61.5±6.8 | 68.5±7.7** |
Note: compare with blank group, * represents p<0.05, * * represents p<0.01
The comparison of hydroxyproline content in 3.2 skins, the black vinegar ferment of the present invention on the impact of hydroxyproline content in mouse skin in table 4.
The black vinegar ferment of table 4 the present invention is on the impact of hydroxyproline content in mouse skin
| Number of elements | Administration time/d | Blank group content/(g/100g) | Black vinegar ferment group content/(g/100g) |
| 10 | 10 | 1.37±0.12 | 1.86±0.32 |
| 10 | 20 | 1.39±0.14 | 1.99±0.33* |
| 10 | 30 | 1.42±0.15 | 2.15±0.36** |
Note: compare with blank group, * represents p<0.05, * * represents p<0.01
Experimental result shows: when taking the black vinegar ferment of the present invention 10 days, mouse skin weight and hydroxyproline content have increase trend, but not statistically significant; Continue to take the black vinegar ferment of the present invention 20 days and 30 days time, compared with blank group, black vinegar ferment group mouse skin weight and hydroxyproline content obviously increase (p<0.05), have significant difference.
Therefore, the black vinegar ferment of the present invention can obviously increase hydroxyproline content in ageing skin, and the synthesis of ageing skin collagen is increased, and then promote that collagenous fibres are formed, thus skin thickness is increased, elasticity improves, and reaches the beauty functions delaying wrinkle and occur.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. there is a preparation method for the black vinegar ferment of cosmetology function, it is characterized in that, comprise the following steps:
(1) extract
By sea-tangle, sealwort, orange peel mixing, pulverize, add the ethanol of 70% of medicinal material gross weight 8 ~ 10 times, refluxing extraction 2 times, each 2 ~ 3 hours, filter, merging filtrate also carries out concentrated removing ethanol, obtains Chinese medicine extract, for subsequent use, filter residue is dried at 60 DEG C, shatters, for subsequent use;
(2) saccharification
A. in step (1) gained filter residue, add the water of filter residue weight 2 ~ 3 times, use sodium citrate solution regulation system pH value to be 4.5 ~ 5.5, add cellulase, shaking bath 2.5 ~ 3.5 h at 50 DEG C;
B. regulate bath temperature to be 90 ~ 95 DEG C, use sodium citrate solution regulation system pH value to be 5.5 ~ 6.5, add Thermostable α-Amylase, shaking bath 1.5 ~ 2 h;
C. treat that the system of step b naturally cools to room temperature, regulate bath temperature to be 60 DEG C, use sodium citrate solution regulation system pH value to be 3.5 ~ 4.5, add carbohydrase, shaking bath 2.5 ~ 3.5 h, obtains saccharified liquid;
(3) ferment
A. pol adjustment: use saccharometer, take glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted to
17~19°Bx；
B. alcoholic fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, accesses the yeast activated, closed container, ferments 6 ~ 8 days in 30 DEG C of constant incubators, and regularly vibrate 2h for first 5 days, within the 6th day, plays quiescent culture;
C. acetic fermentation: the alcoholic strength and the pH value that raise the saccharified liquid after ferment of haircuting at aseptic operating platform, packing zymotic fluid is carried out subsequently according to the amount of every bottle 40%, access the acetic acid bacteria activated, stir, be placed in 37 DEG C of constant temperature oscillation casees to ferment, shaking speed is 180 r/min, ferments then to stop acetic fermentation when acidity no longer rises, obtains vinegar liquid;
D. clarify: in vinegar liquid, add pectase, at 40 ~ 45 DEG C, process 1 ~ 2 h, then with suction filtration after the clarification of vinegar liquid weight 1% shitosan, leave standstill 24 ~ 48h;
E. sterilization: adopt pasteurize, sterilizing 30 min at 65 DEG C;
F. ageing: ageing 1 ~ 3 month in lighttight closed container, obtains Traditional Chinese herbal vinegar;
(4) mix
The Traditional Chinese herbal vinegar that Chinese medicine extract step (1) obtained and step (3) obtain mixes, and obtains mixing vinegar, adds the white granulated sugar of 2% of mixing vinegar weight and the honey of 1%, obtains Chinese medicine mixed liquor;
(5) spraying dry
Spraying dry is carried out to the Chinese medicine mixed liquor that step (4) obtains, Chinese medicine mixed liquor is carried out spraying dry with the feed rate of 2.5 mL/min by nozzle, inlet temperature is 135 ~ 160 DEG C, outlet temperature is 60 ~ 85 DEG C, intake is 320 ~ 400NL/h, and the spheric granules finally obtained is black vinegar ferment.
2. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, it is characterized in that, described sea-tangle, sealwort, orange peel are according to weight ratio (1 ~ 10): (1 ~ 10): (1 ~ 10) mixes.
3. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, the addition of described step (2) operation a cellulase is 0.6 ~ 1.0% of filter residue weight, and enzyme is lived as 30000u/g.
4. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, in described step (2) operation b, the addition of Thermostable α-Amylase is 0.4 ~ 0.6% of filter residue weight, and enzyme is lived as 20000u/g.
5. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, in described step (2) operation c, the addition of carbohydrase is 2 ~ 4% of filter residue weight, and enzyme work is 145000 u/g.
6. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, the inoculum concentration of the yeast activated in described step (3) operation b is 3 ~ 6% of saccharified liquid weight.
7. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, in described step (3) operation c, after adjustment fermentation, the alcoholic strength of saccharified liquid is 6 ~ 8%.
8. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, in described step (3) operation c, after adjustment fermentation, the pH value of saccharified liquid is 3 ~ 5.
9. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, the inoculum concentration of the acetic acid bacteria activated in described step (3) operation c is 7 ~ 9% of zymotic fluid weight.
10. a kind of preparation method with the black vinegar ferment of cosmetology function as claimed in claim 1, is characterized in that, in described step (3) operation d, the addition of pectase is 0.01 ~ 0.03% of vinegar liquid weight.
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| CN106244372A (en) * | 2016-08-05 | 2016-12-21 | 贵州省中国科学院天然产物化学重点实验室 | A kind of ferment Rhizoma Gastrodiae health-preserving beverage improving sleep and preparation technology and application |
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| CN103622106A (en) * | 2013-11-21 | 2014-03-12 | 威海家晓食品坊有限公司 | Kelp fermented beverage brewing method |
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN103622106A (en) * | 2013-11-21 | 2014-03-12 | 威海家晓食品坊有限公司 | Kelp fermented beverage brewing method |
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN103960613A (en) * | 2014-05-09 | 2014-08-06 | 亳州千草药业有限公司 | Method for preparing fruit and vegetable enzymes |
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| CN106244372A (en) * | 2016-08-05 | 2016-12-21 | 贵州省中国科学院天然产物化学重点实验室 | A kind of ferment Rhizoma Gastrodiae health-preserving beverage improving sleep and preparation technology and application |
| CN106244372B (en) * | 2016-08-05 | 2020-06-02 | 贵州省中国科学院天然产物化学重点实验室 | Enzyme-fermented gastrodia elata health-preserving beverage for improving sleep and preparation process and application thereof |
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