CN104783290B - A kind of preparation method of the black vinegar ferment with antialcoholism function - Google Patents
A kind of preparation method of the black vinegar ferment with antialcoholism function Download PDFInfo
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Abstract
The invention belongs to ferment technical field, be specifically related to the preparation method of a kind of black vinegar ferment with antialcoholism function.The present invention provides the preparation method of a kind of black vinegar ferment with antialcoholism function to include extraction, saccharifying, ferment, mix, be spray-dried, and finally gives the black vinegar ferment of spheroidal particle.The preparation method process stabilizing of the present invention black vinegar ferment, productivity is high, and the black vinegar ferment prepared has good relieving the effect of alcohol and liver-protective effect.
Description
Technical field
The invention belongs to ferment technical field, be specifically related to the preparation method of a kind of black vinegar ferment with antialcoholism function.
Background technology
Wine is a kind of beverage the most common during people live, and a lot of people have alcohol drinking patterns.Responsible drinking has one to health
Fixed benefit, but, health will be caused burden greatly by excessive consumption of alcohol, and the most common a kind of situation is exactly drunk.Drunk
After being excessive consumption of alcohol, uncomfortable, a kind of state of insobriety, and also this state can continue for some time, greatly
Affect orthobiosis and work.Drunk be because drinking into ethanol about four/ for a moment directly absorbed by stomach, can draw after absorption
The telangiectasis playing coat of the stomach makes people have the sensation having enough, and meanwhile, affects the normal creepage of gastrointestinal functions of stomach, causes the generation of vomiting.Its
Remaining ethanol carries out biological metabolism in liver, makes ethanol be converted into acetaldehyde, is then converted into acetic acid, is finally decomposed to Adenosine triphosphate
Glycosides, water and carbon dioxide.After excessive consumption of alcohol, liver needs longer time decomposition ethanol, and acetaldehyde has directly danger to hepatocyte
Evil, hepatocyte can be caused serious infringement by the acetaldehyde of higher concentration.At present, market has a variety of relieving alcoholic intoxication product, such as China
Patent CN 102258730 B discloses a kind of alcohol-decomposing beverage, and Chinese patent CN 103609804 B discloses a kind of Antialcoholic tea,
The composition of each product is different, and effect is the most different, but does not has a kind of ferment with antialcoholism function on the market at present.
Fructus Maydis, containing substantial amounts of Fructus Maydis oil.Fructus Maydis oil is rich in the necessary vitamin E of human body and unsaturation
Fatty acid, such as linoleic plus oleic acid, the fatty acid feature in effect Semen Maydis oil protected to cardiovascular and cerebrovascular vessel is unsaturated fatty acid
Content is up to 80%～85%.Semen Maydis oil itself does not contains cholesterol, and it has dissolution for the accumulation of Blood Cholesterol,
Therefore can reduce and blood vessel is produced hardening effect, Senile disease such as arteriosclerosis, diabetes etc. are had positive preventive and therapeutic effect.
Additionally contain the function of natural compound vitamin E, to heart disease, thrombophlebitis, Reproductive Performance class obstacle, amyotrophy
Disease, trophism encephalomalacia all have obvious curative effect and preventive effect.
Radix Kansui, perennial herb, for the endemic plant of China.It is distributed in the ground such as Gansu, Shanxi, Shaanxi.Its bitter in the mouth；Property
Cold；Poisonous.Return spleen channel, lung meridian, kidney channel, bladder warp, large intestine channel, small intestine meridian.There is removing water retention by purgation by swollen, dispersing swelling and dissipating binds.It is mainly used in
Edema, ascites, prolonged fluid-retention blocked-up chest, epilepsy, breath with cough, sphincter disturbance etc..
The Radix Euphorbiae Pekinensis, is Euphorbiaceae Euphorbia herbaceos perennial.Root is used as medicine, and has relieving constipation of relieving oedema or abdominal distension through diuresis or purgation, effect of dispersing swelling and dissipating binds,
Cure mainly edema, and have the effect stimulated the menstrual flow；Also veterinary drug can be used as；Poisonous, preferably it is cautious use of.Its bitter in the mouth, cold in nature, poisonous.Enter lung, spleen, kidney channel.
Cure mainly edema distension, phlegm retention accumulation, carbuncle furunculosis, constipation and anuresis.Can also be used for phlegm retention accumulation, chest and diaphragm distension, coerce rib dull pain.Disappear
Swollen eliminating stagnation can be used for carbuncle sore tumefacting virus and phlegm-fire scrofula, oral administration and externally.
Semen Phaseoli, is pulse family, Vigna annual herb.Possess the effects such as inducing diuresis to remove edema, removing toxic substances and promoting pus discharge.Property flat, sweet in the mouth,
Acid, can inducing diuresis and reducing edema (edema, tinea pedis, jaundice, dysentery), diuresis (the most useful to heart disease and nephropathy, edematous patient), tool
There are good loosening bowel to relieve constipation, lowering blood pressure and blood fat, regulation blood glucose, prevention calculus, the effect of body building and weight reducing.
Herba Calthae Membranaceae, acrid in the mouth；Micro-hardship；Cool in nature, wind dispelling；Expelling summer-heat；Promoting blood circulation and detumescence.Main Common Cold；Heatstroke sun stroke；Traumatic injury damages
Wound；Scald burning hot wound.
Ferment is also called the catalyst that " enzyme " is various biochemical reaction, and ferment is present in all living cells, is it
Have activated the vigor of cell, make cell show all signs of life.Therefore, ferment is the indispensable important substance of human body.
Ferment is divided into two big classes, external ferment and internal ferment, and the ferment in human body is limited, with advancing age, and ferment meeting
Slowly reduce, when internal ferment effect is weak or reduces, and disease will be following, and therefore human body should be reasonably from external benefit
Fill ferment to meet metabolic needs, the invasion of resist the disease.Obtain two big approach of external ferment: one is to eat fruit raw
Vegetables, two is picked-up ferment fill-in.Eat fruit and vegerable raw and there may be the problem of pollution by pesticides, these remote-effects function of ferment.
Therefore, it is necessary to the preparation method researching and developing a kind of black vinegar ferment with good dispelling effects of alcohol solves with abundant market
The kind of wine product, meets the demand of people.
Summary of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of black vinegar ferment with antialcoholism function
Preparation method, this preparation method process stabilizing, make full use of herb resource, productivity is high, and the black vinegar ferment prepared has good
Relieve the effect of alcohol and liver-protective effect.
The present invention is achieved by the following technical solutions, the preparation method of a kind of black vinegar ferment with antialcoholism function,
Comprise the following steps:
(1) extract
By Fructus Maydis, Radix Kansui, the Radix Euphorbiae Pekinensis, Semen Phaseoli, Herba Calthae Membranaceae mixing, pulverize, add the 70% of medical material gross weight 8 ~ 10 times
Ethanol, reflux, extract, 2 times, each 2 ~ 3 hours, filter, merging filtrate also carries out concentrating removing ethanol, obtains Chinese medicine extraction
Liquid, standby, filtering residue is dried at 60 DEG C, smashes, standby；
(2) saccharifying
A. toward the water of addition filtering residue weight 2 ~ 3 times in step (1) gained filtering residue, sodium citrate solution regulation system pH is used
Value is 4.5 ~ 5.5, adds cellulase, shaking bath 2.5 ~ 3.5 h at 50 DEG C；
B. regulation bath temperature is 90 ~ 95 DEG C, and using sodium citrate solution regulation system pH value is 5.5 ~ 6.5, adds resistance to
High-temperatureα-amylase, shaking bath 1.5 ~ 2 h；
C. treating that the system of step b naturally cools to room temperature, regulation bath temperature is 60 DEG C, uses sodium citrate solution regulation
System pH is 3.5 ~ 4.5, adds saccharifying enzyme, shaking bath 2.5 ~ 3.5 h, obtains saccharified liquid；
(3) fermentation
A. pol adjusts: use saccharometer, with glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted
Extremely
17~19°Bx；
B. alcohol fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, the yeast that access has activated, hermetic container,
30 DEG C of constant incubators ferment 6 ~ 8 days, first 5 days timing vibration 2h, play quiescent culture on the 6th day；
C. acetic fermentation: raise alcoholic strength and the pH value of the saccharified liquid after ferment of haircuting at aseptic operating platform, subsequently according to every bottle
The amount of 40% carries out subpackage fermentation liquid, accesses the acetic acid bacteria activated, stirs, be placed in 37 DEG C of constant temperature oscillation casees fermentation, shake
Bed rotating speed is 180 r/min, and fermentation then terminates acetic fermentation when no longer rising to acidity, obtains vinegar liquid；
D. clarification: add pectase in vinegar liquid, processes 1 ~ 2 h, then clarifies with vinegar liquid weight 1% chitosan at 40 ~ 45 DEG C
Rear sucking filtration, stands 24 ~ 48h；
E. sterilization: use pasteurize, sterilizing 30 min at 65 DEG C；
F. aging: aging 1 ~ 3 month in lighttight hermetic container, obtains Traditional Chinese herbal vinegar；
(4) mixing
The Traditional Chinese herbal vinegar that Chinese medicine extraction liquid step (1) obtained obtains with step (3) mixes, and obtains mixing vinegar, adds mixed
The white sugar of the 2% of conjunction vinegar weight and the Mel of 1%, obtain Chinese medicine mixed liquor；
(5) it is spray-dried
The Chinese medicine mixed liquor obtaining step (4) is spray-dried, by Chinese medicine mixed liquor with the charging of 2.5 mL/min
Speed is spray-dried by nozzle, and inlet temperature is 135 ~ 160 DEG C, and outlet temperature is 60 ~ 85 DEG C, and intake is 320 ~
400NL/h, the spheroidal particle finally given is black vinegar ferment.
Further, described Fructus Maydis, Radix Kansui, the Radix Euphorbiae Pekinensis, Semen Phaseoli and Herba Calthae Membranaceae are according to weight ratio (1 ~ 10): (1 ~
10): (1 ~ 10): (1 ~ 10): (1 ~ 10) mixes；As the preferred embodiment of the present invention, described Fructus Maydis, Radix Kansui, the Radix Euphorbiae Pekinensis,
Semen Phaseoli and Herba Calthae Membranaceae mix according to weight ratio 1:1:1:1:1.
Further, addition is filtering residue weight the 0.6 ~ 1.0% of described step (2) operation a cellulase, enzyme is lived
For 30000u/g, the addition of cellulase is preferably the 0.8% of filtering residue weight.
Further, described step (2) operation b in Thermostable α-Amylase addition is filtering residue weight 0.4 ~
0.6%, it is 20000u/g that enzyme is lived, and the addition of Thermostable α-Amylase is preferably the 0.5% of filtering residue weight.
Further, described step (2) operation c in saccharifying enzyme addition is filtering residue weight 2 ~ 4%, enzyme work is
145000 u/g, the addition of saccharifying enzyme is preferably the 3% of filtering residue weight.
Further, inoculum concentration is saccharified liquid weight the 3 ~ 6% of the yeast activated in described step (3) operation b, excellent
Elect the 6% of saccharified liquid weight as.
Further, adjusting the alcoholic strength of saccharified liquid after fermenting in described step (3) operation c is 6 ~ 8%, and alcoholic strength is preferred
It is 7%.
Further, adjusting the pH value of saccharified liquid after fermenting in described step (3) operation c is 3 ~ 5, and pH value is preferably 4.
Further, inoculum concentration is fermentation liquid weight the 7 ~ 9% of the acetic acid bacteria activated in described step (3) operation c,
It is preferably the 8% of fermentation liquid weight.
Further, described step (3) operation d in pectase addition is vinegar liquid weight 0.01 ~ 0.03%, preferably
For vinegar liquid weight 0.02%.
The preparation method of a kind of black vinegar ferment with antialcoholism function of the present invention includes that (1) extraction, (2) saccharifying, (3) are sent out
Ferment, (4) mixing, (5) are spray-dried five big step, wherein step (2) saccharifying, because containing a large amount of fibers, cellulase in filtering residue
Cellulose can be hydrolyzed into glucose, the leaching rate of effective ingredient in filtering residue can also be improved, therefore to effectively improve simultaneously
The utilization rate of raw material, it is 4.5 ~ 5.5 that the present invention selects to use sodium citrate solution regulation system pH value, adds filtering residue weight
0.6 ~ 1.0% enzyme cellulase for 30000u/g alive, shaking bath 2.5 ~ 3.5 h at 50 DEG C.Step (3) is fermented, aseptic
Operating board raises alcoholic strength and the pH value thereof of the alcoholic strength of saccharified liquid after ferment of haircuting, and optimal alcoholic strength is 7%, pH=4, due to acetic acid
Fermentation needs enough oxygen, and therefore the present invention carries out subpackage fermentation liquid by the amount of every bottle 40%, accesses fermentation liquid weight 8% the most alive
The acetic acid bacteria changed, stirs, and is placed in constant temperature oscillation case fermentation completely.
The present invention has investigated the dispelling effects of alcohol of black vinegar ferment by experiment one, and its result shows, black vinegar compared with model group
Ferment group mice was obviously prolonged from the time drunk to righting reflex loss (drunk), and the relieving alcoholic intoxication time substantially shortens, serum ethanol
Content substantially reduces, and liver stomach function regulating ADH activity is above model group, and therefore, the present invention black vinegar ferment has the good work that relieves the effect of alcohol
With.
The present invention black vinegar ferment people's dose every day is 1g ~ 50g, preferably 10g ~ 50g, uses about 40 DEG C boiled water punchings
Open and take.
Therefore, compared with prior art, it is an advantage of the current invention that:
(1) present invention carries out the process such as saccharifying, fermentation to Chinese medicine dreg, prepares black vinegar ferment, in taking full advantage of
Medical herbs resource, improves the value of Chinese herbal medicine resource, eliminates the toxic and side effects of Chinese medicine, improves herbal medicine efficacy；Meanwhile, originally
Invention has the process stabilizing of the preparation method of the black vinegar ferment of antialcoholism function, and productivity is high, low cost, has the most economic effect
Benefit.
(2) the black vinegar ferment that the present invention prepares has good antialcoholism action and liver-protective effect thereof, and the present invention
Black vinegar ferment green safety, 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 example.?
In the scope of the present invention or without departing from present disclosure, spirit and scope, to black vinegar ferment of the present invention
Preparation method carries out being suitably modified, replacing the component that effect is identical, will become apparent to those skilled in the art that it
Be considered as being included within the scope of the present invention.
Embodiment 1, the present invention have the preparation method of the black vinegar ferment of antialcoholism function
(1) extract
By 1kg Fructus Maydis, 1kg Radix Kansui, the 1kg Radix Euphorbiae Pekinensis, 1kg Semen Phaseoli, the mixing of 1kg Herba Calthae Membranaceae, pulverize, add medical material total
The ethanol of the 70% of dry weight 10 times, reflux, extract, 2 times, each 2 hours, filter, merging filtrate also carries out concentrating removing ethanol,
To Chinese medicine extraction liquid, standby, filtering residue is dried at 60 DEG C, smashes, standby；
(2) saccharifying
A. toward the water of addition filtering residue weight 2 times in step (1) gained filtering residue, sodium citrate solution regulation system pH value is used
It is 5.0, adds the 0.8% enzyme cellulase for 30000u/g alive of filtering residue weight, shaking bath 3.0 h at 50 DEG C；
B. regulation bath temperature is 92 DEG C, and using sodium citrate solution regulation system pH value is 5.5, adds filtering residue weight
The 0.5% enzyme Thermostable α-Amylase for 20000u/g alive, shaking bath 2 h；
C. treating that the system of step b naturally cools to room temperature, regulation bath temperature is 60 DEG C, uses sodium citrate solution regulation
System pH is 4.5, adds the saccharifying enzyme that 3% enzyme work is 145000 u/g of filtering residue weight, shaking bath 3.0 h, obtains saccharifying
Liquid；
(3) fermentation
A. pol adjusts: use saccharometer, with glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted
Extremely
18°Bx；
B. alcohol fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, the activation of the 6% of access saccharified liquid weight
Yeast, hermetic container, in 30 DEG C of constant incubators ferment 7 days, first 5 days timing vibration 2h, within the 6th day, play quiescent culture；
C. acetic fermentation: the alcoholic strength of saccharified liquid is 7% after aseptic operating platform raises ferment of haircuting, and pH value is 4, presses subsequently
Carry out subpackage fermentation liquid according to the amount of every bottle 40%, access the acetic acid bacteria that fermentation liquid weight 8% has activated, stir, be placed in 37 DEG C
Fermenting in constant temperature oscillation case, shaking speed is 180 r/min, and fermentation then terminates acetic fermentation when no longer rising to acidity, obtains
Vinegar liquid；
D. clarification: add the pectase of vinegar liquid weight 0.02% in vinegar liquid, process 1.5 h at 42 DEG C, then by vinegar liquid weight
Sucking filtration after 1% chitosan clarification, stands 36 h；
E. sterilization: use pasteurize, sterilizing 30 min at 65 DEG C；
F. aging: aging 3 months in lighttight hermetic container, obtains Traditional Chinese herbal vinegar；
(4) mixing
The Traditional Chinese herbal vinegar that Chinese medicine extraction liquid step (1) obtained obtains with step (3) mixes, and obtains mixing vinegar, adds mixed
The white sugar of the 2% of conjunction vinegar weight and the Mel of 1%, obtain Chinese medicine mixed liquor；
(5) it is spray-dried
The Chinese medicine mixed liquor obtaining step (4) is spray-dried, by Chinese medicine mixed liquor with the charging of 2.5 mL/min
Speed is spray-dried by nozzle, and inlet temperature is 140 DEG C, and outlet temperature is 75 DEG C, and intake is 400NL/h, finally
The spheroidal particle obtained is black vinegar ferment.
Embodiment 2, the present invention have the preparation method of the black vinegar ferment of antialcoholism function
(1) extract
By 1kg Fructus Maydis, 1kg Radix Kansui, the 1kg Radix Euphorbiae Pekinensis, 1kg Semen Phaseoli, the mixing of 1kg Herba Calthae Membranaceae, pulverize, add medical material total
The ethanol of the 70% of weight 8 times, reflux, extract, 2 times, each 2 hours, filter, merging filtrate also carries out concentrating removing ethanol, obtains
Chinese medicine extraction liquid, standby, filtering residue is dried at 60 DEG C, smashes, standby；
(2) saccharifying
A. toward the water of addition filtering residue weight 3 times in step (1) gained filtering residue, sodium citrate solution regulation system pH value is used
It is 4.5, adds the 0.6% enzyme cellulase for 30000u/g alive of filtering residue weight, shaking bath 3.5 h at 50 DEG C；
B. regulation bath temperature is 90 DEG C, and using sodium citrate solution regulation system pH value is 5.5, adds filtering residue weight
The 0.4% enzyme Thermostable α-Amylase for 20000u/g alive, shaking bath 1.5 h；
C. treating that the system of step b naturally cools to room temperature, regulation bath temperature is 60 DEG C, uses sodium citrate solution regulation
System pH is 3.5, adds the saccharifying enzyme that 2% enzyme work is 145000 u/g of filtering residue weight, shaking bath 3.5 h, obtains saccharifying
Liquid；
(3) fermentation
A. pol adjusts: use saccharometer, with glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted
Extremely
17°Bx；
B. alcohol fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, the activation of the 3% of access saccharified liquid weight
Yeast, hermetic container, in 30 DEG C of constant incubators ferment 6 days, first 5 days timing vibration 2h, within the 6th day, play quiescent culture；
C. acetic fermentation: the alcoholic strength of saccharified liquid is 6% after aseptic operating platform raises ferment of haircuting, and pH value is 5, presses subsequently
Carry out subpackage fermentation liquid according to the amount of every bottle 40%, access the acetic acid bacteria that fermentation liquid weight 7% has activated, stir, be placed in 37 DEG C
Fermenting in constant temperature oscillation case, shaking speed is 180 r/min, and fermentation then terminates acetic fermentation when no longer rising to acidity, obtains
Vinegar liquid；
D. clarification: add the pectase of vinegar liquid weight 0.01% in vinegar liquid, process 2 h at 40 DEG C, then by vinegar liquid weight 1%
Sucking filtration after chitosan clarification, stands 48h；
E. sterilization: use pasteurize, sterilizing 30 min at 65 DEG C；
F. aging: aging 3 months in lighttight hermetic container, obtains Traditional Chinese herbal vinegar；
(4) mixing
The Traditional Chinese herbal vinegar that Chinese medicine extraction liquid step (1) obtained obtains with step (3) mixes, and obtains mixing vinegar, adds mixed
The white sugar of the 2% of conjunction vinegar weight and the Mel of 1%, obtain Chinese medicine mixed liquor；
(5) it is spray-dried
The Chinese medicine mixed liquor obtaining step (4) is spray-dried, by Chinese medicine mixed liquor with the charging of 2.5 mL/min
Speed is spray-dried by nozzle, and inlet temperature is 135 DEG C, and outlet temperature is 60 DEG C, and intake is 320NL/h, finally
The spheroidal particle obtained is black vinegar ferment.
Embodiment 3, the present invention have the preparation method of the black vinegar ferment of antialcoholism function
(1) extract
By 1kg Fructus Maydis, 1kg Radix Kansui, the 1kg Radix Euphorbiae Pekinensis, 1kg Semen Phaseoli, the mixing of 1kg Herba Calthae Membranaceae, pulverize, add medical material total
The ethanol of the 70% of weight 9 times, reflux, extract, 2 times, each 3 hours, filter, merging filtrate also carries out concentrating removing ethanol, obtains
Chinese medicine extraction liquid, standby, filtering residue is dried at 60 DEG C, smashes, standby；
(2) saccharifying
A. toward the water of addition filtering residue weight 3 times in step (1) gained filtering residue, sodium citrate solution regulation system pH value is used
It is 5.5, adds the 1.0% enzyme cellulase for 30000u/g alive of filtering residue weight, shaking bath 2.5 h at 50 DEG C；
B. regulation bath temperature is 95 DEG C, and using sodium citrate solution regulation system pH value is 6.5, adds filtering residue weight
The 0.6% enzyme Thermostable α-Amylase for 20000u/g alive, shaking bath 1.5 h；
C. treating that the system of step b naturally cools to room temperature, regulation bath temperature is 60 DEG C, uses sodium citrate solution regulation
System pH is 4.5, adds the saccharifying enzyme that 4% enzyme work is 145000 u/g of filtering residue weight, shaking bath 2.5 h, obtains saccharifying
Liquid；
(3) fermentation
A. pol adjusts: use saccharometer, with glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted
Extremely
19°Bx；
B. alcohol fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, the activation of the 5% of access saccharified liquid weight
Yeast, hermetic container, in 30 DEG C of constant incubators ferment 8 days, first 5 days timing vibration 2h, within the 6th day, play quiescent culture；
C. acetic fermentation: the alcoholic strength of saccharified liquid is 8% after aseptic operating platform raises ferment of haircuting, and pH value is 3, presses subsequently
Carry out subpackage fermentation liquid according to the amount of every bottle 40%, access the acetic acid bacteria that fermentation liquid weight 9% has activated, stir, be placed in 37 DEG C
Fermenting in constant temperature oscillation case, shaking speed is 180 r/min, and fermentation then terminates acetic fermentation when no longer rising to acidity, obtains
Vinegar liquid；
D. clarification: add the pectase of vinegar liquid weight 0.03% in vinegar liquid, process 1 h at 45 DEG C, then by vinegar liquid weight 1%
Sucking filtration after chitosan clarification, stands 48h；
E. sterilization: use pasteurize, sterilizing 30 min at 65 DEG C；
F. aging: aging 3 months in lighttight hermetic container, obtains Traditional Chinese herbal vinegar；
(4) mixing
The Traditional Chinese herbal vinegar that Chinese medicine extraction liquid step (1) obtained obtains with step (3) mixes, and obtains mixing vinegar, adds mixed
The white sugar of the 2% of conjunction vinegar weight and the Mel of 1%, obtain Chinese medicine mixed liquor；
(5) it is spray-dried
The Chinese medicine mixed liquor obtaining step (4) is spray-dried, by Chinese medicine mixed liquor with the charging of 2.5 mL/min
Speed is spray-dried by nozzle, and inlet temperature is 160 DEG C, and outlet temperature is 85 DEG C, and intake is 400NL/h, finally
The spheroidal particle obtained is black vinegar ferment.
Through weighing, calculating, the productivity of embodiment 1-3 is as follows:
Table 1
From upper table 1, the present invention has the preparation method process stabilizing of the black vinegar ferment of antialcoholism function, and productivity is high, especially
It is optimal with the technique of embodiment 1, and productivity is the highest.
The dispelling effects of alcohol of experimental example one, the present invention black vinegar ferment
Drunk experimental technique: by 24 mices (male and female half and half) precuring 3d, is divided into model group and black vinegar ferment group, often organizes 12
Only.Water 6h is prohibited in the fasting of each group mice elder generation, and black vinegar ferment group gives the black vinegar ferment that embodiment 1 prepares, by 3.0g/kg gavage, mould
Type group gavages equivalent concentration 9.0g/L sodium chloride injection.After 30min, each group mice is all by 18ml/kg gavage Chinese liquor, records little
Mus righting reflex loss (drunk) to recovering (relieving alcoholic intoxication) required time, separately with the continuous 6d of same operation after, respectively by biochemical colorimetric
Method measures concentration of ethanol in serum regulating liver-QI, gastric tissue alcohol dehydrogenase activity.Experimental result is shown in Table 2 and table 3.
Table 2 mice drunk is tested
| Group | Number of animals | Drunk time/min | Relieving alcoholic intoxication time/min |
| Model group | 12 | 39.2±18.1 | 295.3±152.8 |
| Black vinegar ferment group | 12 | 83.6±41.4 | 205.9±113.6 |
Table 3 concentration of ethanol in serum and liver, gastric tissue ADH measurement result
Experimental result: in drunk experiment, black vinegar ferment group mice is from drinking to righting reflex loss compared with model group
The time of (drunk) is obviously prolonged, and the relieving alcoholic intoxication time substantially shortens, and serum ethanol content substantially reduces, and liver stomach function regulating ADH activity is all
Higher than model group, therefore the present invention black vinegar ferment has good antialcoholism action.
Below it is only the preferred embodiment of the present invention, it is noted that it is right that above-mentioned preferred implementation is not construed as
The restriction of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, it is also possible to make some improvements and modifications, these change
Enter and retouch and also should be regarded as protection scope of the present invention.
Claims (9)
1. the preparation method of a black vinegar ferment with antialcoholism function, it is characterised in that comprise the following steps:
(1) extract
By Fructus Maydis, Radix Kansui, the Radix Euphorbiae Pekinensis, Semen Phaseoli, Herba Calthae Membranaceae mixing, pulverize, add the 70% of medical material gross weight 8～10 times
Ethanol, reflux, extract, 2 times, each 2～3 hours, filter, merging filtrate also carries out concentrating removing ethanol, obtains Chinese medicine extraction liquid,
Standby, filtering residue is dried at 60 DEG C, smashes, standby；
(2) saccharifying
A. in step (1) gained filtering residue, add filtering residue weight 2～the water of 3 times, use sodium citrate solution regulation system pH value
It is 4.5～5.5, adds cellulase, shaking bath 2.5～3.5h at 50 DEG C；
B. regulation bath temperature is 90～95 DEG C, and using sodium citrate solution regulation system pH value is 5.5～6.5, adds resistance to height
Temperature α-amylase, shaking bath 1.5～2h；
C. treating that the system of step b naturally cools to room temperature, regulation bath temperature is 60 DEG C, uses sodium citrate solution regulation system
PH value is 3.5～4.5, adds saccharifying enzyme, shaking bath 2.5～3.5h, obtains saccharified liquid；
(3) fermentation
A. pol adjusts: uses saccharometer, with glucose solution as buffer solvent, the pol of step (2) saccharified liquid is adjusted to 17
～19 ° of Bx；
B. alcohol fermentation: deployed saccharified liquid is sterilizing l0min at 90 DEG C, accesses the yeast activated, and hermetic container, 30
DEG C constant incubator ferments 6～8 days, first 5 days timing vibration 2h, play quiescent culture on the 6th day；
C. acetic fermentation: raise alcoholic strength and the pH value of the saccharified liquid after ferment of haircuting at aseptic operating platform, subsequently according to every bottle 40%
Amount carry out subpackage fermentation liquid, access the acetic acid bacteria activated, stir, be placed in 37 DEG C of constant temperature oscillation casees fermentation, shaking table
Rotating speed is 180r/min, and fermentation then terminates acetic fermentation when no longer rising to acidity, obtains vinegar liquid；
D. clarification: add pectase in vinegar liquid, processes 1～2h at 40～45 DEG C, then with after the clarification of vinegar liquid weight 1% chitosan
Sucking filtration, stands 24～48h；
E. sterilization: use pasteurize, sterilizing 30min at 65 DEG C；
F. aging: aging 1～3 months in lighttight hermetic container, obtains Traditional Chinese herbal vinegar；
(4) mixing
The Traditional Chinese herbal vinegar that Chinese medicine extraction liquid step (1) obtained obtains with step (3) mixes, and obtains mixing vinegar, adds mixing vinegar
The white sugar of the 2% of weight and the Mel of 1%, obtain Chinese medicine mixed liquor；
(5) it is spray-dried
The Chinese medicine mixed liquor obtaining step (4) is spray-dried, and is led to the feed rate of 2.5mL/min by Chinese medicine mixed liquor
Crossing nozzle to be spray-dried, inlet temperature is 135～160 DEG C, and outlet temperature is 60～85 DEG C, intake be 320～
400NL/h, the spheroidal particle finally given is black vinegar ferment；
Described Fructus Maydis, Radix Kansui, the Radix Euphorbiae Pekinensis, Semen Phaseoli and Herba Calthae Membranaceae are according to weight ratio (1～10): (1～10): (1～10): (1
～10): (1～10) mix.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly addition is filtering residue weight the 0.6～1.0% of (2) operation a cellulase, enzyme is lived as 30000u/g.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly, in (2) operation b addition is filtering residue weight the 0.4～0.6% of Thermostable α-Amylase, enzyme is lived as 20000u/g.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly, in (2) operation c addition is filtering residue weight the 2～4% of saccharifying enzyme, enzyme is lived as 145000u/g.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly inoculum concentration is saccharified liquid weight the 3～6% of the yeast activated in (3) operation b.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly adjusting the alcoholic strength of saccharified liquid after fermenting in (3) operation c is 6～8%.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly adjusting the pH value of saccharified liquid after fermenting in (3) operation c is 3～5.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly inoculum concentration is fermentation liquid weight the 7～9% of the acetic acid bacteria activated in (3) operation c.
The preparation method of a kind of black vinegar ferment with antialcoholism function, it is characterised in that described step
Suddenly (3) operation d in pectase addition is vinegar liquid weight 0.01～0.03%.
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| CN106616981A (en) * | 2016-12-08 | 2017-05-10 | 浙江百惠生物科技有限公司 | Sustained-release green plum composite enzyme hangover-alleviating agent |
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