CN105029603A - Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof - Google Patents
Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof Download PDFInfo
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- CN105029603A CN105029603A CN201510352650.7A CN201510352650A CN105029603A CN 105029603 A CN105029603 A CN 105029603A CN 201510352650 A CN201510352650 A CN 201510352650A CN 105029603 A CN105029603 A CN 105029603A
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- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 150000008442 polyphenolic compounds Chemical group 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9706—Algae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/10—Washing or bathing preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D9/00—Compositions of detergents based essentially on soap
- C11D9/04—Compositions of detergents based essentially on soap containing compounding ingredients other than soaps
- C11D9/22—Organic compounds, e.g. vitamins
- C11D9/38—Products in which the composition is not well defined
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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- Life Sciences & Earth Sciences (AREA)
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- Animal Behavior & Ethology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a composite fresh flower, fruit, vegetable and herb enzyme, and a preparation method and application thereof, and belongs to the technical field of biological medicines. According to the composite fresh flower, fruit, vegetable and herb enzyme, dozens of kinds of common fruits, vegetables, grains, fresh flowers and edible medicine herbaceous plants are adopted as raw materials to comprehensively supplement nutrients, microbes, trace elements and dietary fiber required by bodies; through addition of the fresh flowers, the fresh flower, fruit, vegetable and herb enzyme provided by the invention has the fragrance of the flowers and contains plant anthocyanidin; anthocyanidin substances are plant antioxidants which are high in property; in an enzyme high-acidity solution, anthocyanidin can be well extracted and released, so that the oxidation resistance of the enzyme is improved; most of the edible medicine herbaceous plants have the efficacies of improving immunity and reducing blood fat, blood sugar and blood pressure; through addition of probiotics, polysaccharides and functional ingredients of the herbaceous plants can be completely extracted out, so that the health efficacy of the enzyme is improved. The preparation method for the enzyme is simple, and the problems of pollution and odd flavor generation in the layer-by-layer fermentation process can be effectively solved.
Description
Technical field
The invention belongs to biomedicine technical field, specifically belong to crude drug technical field, be specifically related to a kind of compound fresh flower fruits and vegetables draft ferment and preparation method thereof and application.
Background technology
Ferment, (Enzyme) is also called " enzyme ", also known as comprehensive plant organized enzyme.Ferment is exactly being commonly called as of " enzyme "; Japan and Taiwan in ferment, in China enzyme (English ENZYME).Ferment product originates from Japan, starts from earlier 1900s, so far the existing history reaching more than 80 year, fashionable in American-European and Taiwan.More than 1500 kinds, the ferment that the mankind have found at present, named more than 700 kinds.The birth and old age, sickness and death of people are all relevant with ferment, and ferment decides our health.Current ferment product is existing more than 2,000 ten thousand people daily in Japan.Also containing ferment in the product of the cosmetics brand that some worlds are very famous.(especially Japan, Taiwan, and the U.S.) not lower tens kinds about the books of ferment all over the world.Ferment product not only from Japanese native country more than 20 years of marketing Taiwan, and is also introduced by Singapore, Malaysia, Korea S, the U.S. and other places in recent years successively.
Modern science shows, starch can be resolved into glucose by ferment, and breaks down proteins is become amino acid, and lipolysis is become aliphatic acid, and the nutrient after decomposition could be utilized by Cell uptake.So, ferment is also that vital movement must obligato driving source, play a decisive role in the nutrient of digestion, absorption needed by human and the process of discharge internal deposition toxin, there is ferment human body just can carry out normal metabolism, once shortage ferment, in body, various biochemical reaction can not normally carry out, and five large nutrients (carbohydrate, lipid, proteins,vitamins,minerals) also just cannot be absorbed and utilized by the body, and more cannot maintain the health status of health.Ferment storage capacity is larger, and people is more healthy, more long-lived, lacks ferment on the contrary, and human body is more liable to illness and old and feeble.
The beneficiating ingredient contained in ferment is Polyphenols, flavones, flavonoids, anthocyanidin, catechin, phenolic acid, cumarin, lignin, tannin, tannin, organic acid, butanedioic acid, gallic acid, pyruvic acid, malic acid, polysaccharide etc.
" a kind of manufacture craft of ginseng ferment " (application number CN201210387842) of Jilin Aodong Dagao Ferment Co., Ltd.'s application only with a kind of Chinese herbal medicine of ginseng for raw material, effect is more weak, and the scope of application is narrower." a kind of composite plant ferment containing profitable probliotics and application thereof " (the application number CN201410129081) of application in 2014 adopts multicycle discontinuous fed-batch fermentation, select various fruits vegetables, medicine food dual purpose plant as fermentation substrate, fermentation time is longer, complex process, and successively easily receive in sweat and pollute and produce strange taste.Therefore how overcoming the deficiencies in the prior art is problems that current biomedicine technical field needs solution badly.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, a kind of compound fresh flower fruits and vegetables draft ferment and preparation method thereof and application are provided, the method fresh flower, fruit, vegetables, herbaceous plant, cereal ferment respectively, the compound fresh flower fruits and vegetables draft ferment of complete fermentation is obtained again by secondary submerged fermentation, this ferment is a kind of fully nutrient, high dietary-fiber, fall the natural plant enzyme of three high and develop immunitypty, meets popular demand.
The technical solution used in the present invention is as follows:
A kind of compound fresh flower fruits and vegetables draft ferment, comprises following greengrocery raw material, fruits raw material, herbaceous plant class raw material, flower class raw material and the cereals raw material according to weight parts:
Greengrocery raw material: straw mushroom 1 ~ 3 part, 1 ~ 3 part, mushroom, 1 ~ 5 part, date, black fungus 1 ~ 5 part, eggplant 1 ~ 5 part, 2 ~ 7 parts, balsam pear, 1 ~ 5 part, wax gourd, 1 ~ 5 part, carrot, ternip 2 ~ 7 parts, 1 ~ 5 part, pumpkin, potato 1 ~ 5 part, 1 ~ 5 part, sponge gourd, cuke 1 ~ 5 part, gumbo 1 ~ 3 part, 1 ~ 5 part, cauliflower, pachyrhizus dish 1 ~ 5 part, 1 ~ 5 part, water spinach, taro 1 ~ 3 part, celery 2 ~ 7 parts, wild rice stem 1 ~ 5 part, corn 1 ~ 5 part, 1 ~ 5 part, Chinese cabbage, spinach 1 ~ 5 part, three-coloured amaranth 1 ~ 5 part, cabbage mustard 1 ~ 5 part, 1 ~ 5 part, pakchoi, black nightshade 1 ~ 5 part, pimento 1 ~ 2 part, 1 ~ 3 part, green pepper, pea 1 ~ 5 part, pea seedlings 1 ~ 5 part, corn stigma 1 ~ 5 part, 1 ~ 5 part, lettuce, asparagus 1 ~ 5 part, wild cabbage 1 ~ 5 part, day lily 1 ~ 5 part,
Fruits raw material: 5 ~ 10 parts, lemon, 2 ~ 7 parts, pineapple, grape 5 ~ 10 parts, 1 ~ 5 part, tomato, 4 ~ 10 parts, green plum, apple 1 ~ 5 part, shaddock 1 ~ 5 part, grape fruit 2 ~ 7 parts, Pon mandarin orange 1 ~ 5 part, 1 ~ 5 part, sweet orange, guava 1 ~ 5 part, 1 ~ 5 part, muskmelon, mulberries 2 ~ 7 parts, plum 1 ~ 5 part, dragon fruit 1 ~ 5 part, Kiwi berry 2 ~ 5 parts, lichee 1 ~ 5 part, longan 1 ~ 5 part, peach 1 ~ 5 part, 1 ~ 5 part, "Hami" melon, pomegranate 5 ~ 10 parts, loquat 1 ~ 5 part, 5 ~ 10 parts, red bayberry, 1 ~ 5 part, cherry, papaya 1 ~ 5 part, cumquat 5 ~ 10 parts,
Herbaceous plant class raw material: celestial grass 1 ~ 5 part, matrimony vine 1 ~ 5 part, sealwort 1 ~ 5 part, balloonflower root 1 ~ 5 part, hawthorn 5 ~ 8 parts, emblic 5 ~ 10 parts, pawpaw 5 ~ 10 parts, 2 ~ 7 parts, Radix Glycyrrhizae, cordate houttuynia 1 ~ 5 part, radix polygonati officinalis 1 ~ 5 part;
Flower class raw material: the stem of noble dendrobium spend 0.1 ~ 0.3 part, roxburgh anoectochilus terminal bud 0.1 ~ 0.3 part, 1 ~ 5 part, sophora flower, broom top 1 ~ 5 part, 2 ~ 7 parts, rose, honeysuckle 3 ~ 10 parts, peony 1 ~ 5 part, lily 1 ~ 5 part, Jasmine 1 ~ 5 part, jasmine 1 ~ 5 part, sweet osmanthus 1 ~ 5 part, roselle 1 ~ 5 part, forget-me-not 1 ~ 5 part, Flos Albiziae 1 ~ 5 part, chrysanthemum 2 ~ 7 parts;
Cereals raw material: coix seed 1 ~ 5 part, 1 ~ 5 part, brown rice, polished rice 10 ~ 20 parts, 10 ~ 20 parts, glutinous rice, bitter buckwheat 1 ~ 5 part, purple rice 1 ~ 5 part, saponin rice 1 ~ 5 part, 1 ~ 5 part, black soya bean, 1 ~ 5 part, mung bean, 1 ~ 5 part, red bean;
Make by fermentation.
The preparation method of above-mentioned compound fresh flower fruits and vegetables draft ferment, comprises the steps:
Step (1), the fermentation of pectase: fruits raw material and greengrocery raw material are cut into sheet or bulk mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of fruits raw material and greengrocery raw material is 1:2 ~ 3, add the salt of 0.1 ~ 1.0% of the gross mass of fruits raw material and greengrocery raw material again, then distilled water is added, distilled water volume is fruits raw material, greengrocery raw material, 5 ~ 6 times of the cumulative volume of brown sugar and salt, finally add Bacillus acidi lactici, the inoculum concentration of Bacillus acidi lactici is 0.01 ~ 0.05%, stir, seal 7 ~ 15 days at normal temperatures, obtain pectase,
Step (2), the fermentation of fresh flower draft ferment: shredding herbaceous plant class raw material and flower class raw material to diameter is that 1 ~ 2cm fritter mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of herbaceous plant class raw material and flower class raw material is for being 1:2 ~ 3, add the salt of 0.1 ~ 1.0% of the gross mass of herbaceous plant class raw material and flower class raw material again, then distilled water is added, distilled water volume is herbaceous plant class raw material, flower class raw material, 5 ~ 6 times of the cumulative volume of brown sugar and salt, then Bacillus acidi lactici is added again, the inoculum concentration of Bacillus acidi lactici is 0.01 ~ 0.05%, the fermentation of normal temperature lower seal is after 5 ~ 6 days, obtain fermentation materials, saccharomycete is added in fermentation materials, saccharomycetic inoculum concentration 0.01 ~ 0.1%, stir, continue sealing and fermenting 5 ~ 6 days at normal temperatures, obtain fresh flower draft ferment,
Step (3), the fermentation of cereal ferment: the ratio of cereals raw material in pulp furnish is mixed, then steam extremely all cereal and all steam the soft heart, then add distilled water, distilled water volume is 5 ~ 6 times of cereals raw material volume, then adds the saccharomycete that inoculum concentration is 0.01 ~ 0.1%, stir, sealing, 25 ~ 28 DEG C of bottom fermentations 7 ~ 15 days, obtains cereal ferment;
Step (4), secondary fermentation after mixing: the fresh flower draft ferment that pectase step (1) obtained, step (2) obtain and the cereal ferment that step (3) obtains are mixed together evenly, filter, get filtrate, sealing, 25 ~ 30 DEG C of bottom fermentations 7 ~ 15 days, use coffee Filter paper filtering, get filtrate, leave standstill 5 ~ 10 days, again filter, get filtrate, obtain compound fresh flower fruits and vegetables draft ferment.
Further, preferably described step (3) steaming all steams the soft heart to all cereal needs steaming 2 ~ 3h.
Further, the preparation method of preferably described Bacillus acidi lactici is: by lactobacillus acidophilus, lactic acid Bifidobacterium and my lactobacillus plantarum by equal proportion mixing, be dissolved in water, by MRS culture medium activation culture; Then cultured for MRS bacterial classification BLS fluid nutrient medium is expanded and cultivate;
Described MRS culture medium consists of: beef extract 10 ~ 20g, glucose 10 ~ 20g, lactose 2 ~ 3g, dipotassium hydrogen phosphate 2 ~ 3g, salt 0.01 ~ 0.05g, and agar 20 ~ 30g, adds water to 1000mL;
Consisting of of described BLS fluid nutrient medium: peptone 5 ~ 10g, powdered beef 3 ~ 5g, glucose 10 ~ 20g, dipotassium hydrogen phosphate 1 ~ 2g, potassium dihydrogen phosphate 1 ~ 2g, magnesium sulfate 0.1 ~ 0.2g, sodium chloride 0.01 ~ 0.05g, agar 20 ~ 30g, Tween-80 1 ~ 2g, add water to 1000mL.
Further, preferably described saccharomycetic preparation method is: brewer's yeast, tea yeast, wine yeast and ferment yeast are mixed by equal proportion, be inoculated in brewer's wort slant tube, inoculum concentration is 3 ~ 5%, be inoculated in brewer's wort slant tube, cultivate activation in 36 ± 2 hours in 25 ~ 28 DEG C, be placed in 4 DEG C of refrigerators and save backup;
After activating after nutrient solution shaken well, in the brewer's wort of 10 ~ 15Brix, expand cultivation 24 ± 0.5 hours, and with the inoculum concentration inoculation of 3 ~ 5%, carry out expansion and cultivate.
Further, be inoculated in 250mL triangular flask when preferably described expansion is cultivated, liquid amount is 40 ~ 50mL.
Above-mentioned compound fresh flower fruits and vegetables draft ferment is preparing the application in plant enzyme soft drink, according to weight parts, by 10 ~ 30 parts, compound fresh flower fruits and vegetables draft ferment, xylitol 1 ~ 5 part, CMC-Na1 ~ 5 part and bamboo-leaves flavones 0.8 ~ 1.2 part, with after mineral water to 100 part, mix, sterilizing, filling, preserve, obtain plant enzyme soft drink.
Above-mentioned compound fresh flower fruits and vegetables draft ferment is preparing the application in plant enzyme powder, according to weight parts, 50 ~ 80 parts, compound fresh flower fruits and vegetables draft ferment, lactose 1 ~ 5 part, xylitol 1 ~ 5 part and maltodextrin 1 ~ 10 part are mixed, less than 40 DEG C low temperature dryings, pulverize, divide packaging, preserve, obtain plant enzyme powder.
Above-mentioned compound fresh flower fruits and vegetables draft ferment is preparing the application in plant enzyme sheet, described enzyme film comprises the following component according to weight parts: 30 ~ 50 parts, compound fresh flower fruits and vegetables draft ferment, amylum pregelatinisatum 20 ~ 30 parts, lactose 1 ~ 5 part, dolomol 1 ~ 2 part, microcrystalline cellulose 1 ~ 5 part, is pressed into plant enzyme sheet after mixing.
Above-mentioned compound fresh flower fruits and vegetables draft ferment is as the application of additive, add in toothpaste, shampoo, shower cream, mildy wash or perfumed soap, be made into ferment toothpaste, ENZYME WASH lotion, ferment shower cream, ferment mildy wash or ferment perfumed soap, the mass percent of interpolation is 1 ~ 5%.
compared with prior art, its beneficial effect is in the present invention:
(1) the present invention adopts compound probiotic to be fermented bacterium, this compound probiotic consist of saccharomycete and Bacillus acidi lactici, saccharomycetic adding can promote fermentation, shorten ferment preparation time, effectively conversion of glucose can be become ethanol, and ethanol conversion can be become acetic acid by Bacillus acidi lactici, makes fermentation complete, can more peroxidase be generated, improve the antioxidation activity of this ferment;
(2) the present invention adopts tens kinds of common fruit, vegetables, cereal, fresh flower and integration of drinking and medicinal herbs herbaceous plant as raw material, can nutrient needed for comprehensive supplementary health, microorganism, trace element and dietary fiber; Adding of fresh flower, fresh flower fruits and vegetables draft ferment of the present invention is made to have fragrance and the Anthocyanin of fresh flower; Anthocyan material is very strong anioxidant phytochemicals, and in the solution of ferment highly acidity, anthocyanidin can well be leached and discharge, and improves the oxidation resistance of this ferment; Integration of drinking and medicinal herbs herbaceous plant mostly is to have improves immunity, reducing blood lipid, hypoglycemic, hypotensive effect, adding of probio, the polysaccharide in herbaceous plant and functional component can be made to extract completely, strengthen the health-care efficacy of this ferment;
(3) compound fresh flower fruits and vegetables draft ferment of the present invention is a kind of fully nutrient, high dietary-fiber, falls the natural plant enzyme of three high and develop immunitypty, the multiple enzyme such as superoxide dismutase, protease, lipase produced by fermentation is real effect component of this ferment, lipase can make fat splitting, produces diglyceride, monoglyceride, glycerine and aliphatic acid; Protease can make protein be hydrolyzed, and main generates peptide class and amino acid, can regulating gastointestinal, and increase is digested and assimilated, and builds up health; Glutathione peroxidase (GSH-Px) can make MDA be reduced into the alcohols of aliphatic acid, and it and SOD form the enzyme system defense system eliminating free radical jointly;
(4) the present invention is with conventional ferment preparation method difference, adopts fresh flower, fruit, vegetables, herbaceous plant, cereal to ferment respectively, then obtains the natural plants fermentation ferment of complete fermentation by secondary submerged fermentation;
(5) compared with CN201210387842, a kind of compound fresh flower fruits and vegetables plant enzyme of the present invention but adds the herbaceous plant of tens of kinds of integration of drinking and medicinal herbs, expands effect scope, all belongs to food category, do not affect list marketing;
(6) compared with CN201410129081, difference is, raw material of the present invention more horn of plenty and comprehensively, and have employed probio and accelerate fermentation, more over half than the fermentation time reduction of CN201410129081 patent, operation is simple, different classes of raw material ferments respectively, then mixes, and avoids the pollution in successively sweat and produces the problems such as strange taste, therefore the present invention is more comprehensive, more simply, plant enzyme fermentation process fast.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting scope of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by buying the conventional products obtained.
Embodiment 1
A kind of compound fresh flower fruits and vegetables draft ferment, comprises following greengrocery raw material, fruits raw material, herbaceous plant class raw material, flower class raw material and the cereals raw material according to weight parts:
Greengrocery raw material: straw mushroom 1 part, 1 part, mushroom, 1 part, date, black fungus 1 part, eggplant 1 part, 2 parts, balsam pear, 1 part, wax gourd, 1 part, carrot, ternip 2 parts, 1 part, pumpkin, potato 1 part, 1 part, sponge gourd, cuke 1 part, gumbo 1 part, 1 part, cauliflower, pachyrhizus dish 1 part, 1 ~ 5 part, water spinach, taro 1 part, celery 2 parts, wild rice stem 1 part, corn 1 part, 1 part, Chinese cabbage, spinach 1 part, three-coloured amaranth 1 part, cabbage mustard 1 part, 1 part, pakchoi, black nightshade 1 part, pimento 1 part, 1 part, green pepper, pea 1 part, pea seedlings 1 part, corn stigma 1 part, 1 part, lettuce, asparagus 1 part, wild cabbage 1 part, day lily 1 part,
Fruits raw material: 5 parts, lemon, 2 parts, pineapple, grape 5 parts, 1 part, tomato, 4 parts, green plum, apple 1 part, shaddock 1 part, grape fruit 2 parts, Pon mandarin orange 1 part, 1 part, sweet orange, guava 1 part, 1 part, muskmelon, mulberries 2 parts, plum 1 part, dragon fruit 1 part, Kiwi berry 2 parts, lichee 1 part, longan 1 part, peach 1 part, 1 part, "Hami" melon, pomegranate 5 parts, loquat 1 part, 5 parts, red bayberry, 1 part, cherry, papaya 1 part, cumquat 5 parts;
Herbaceous plant class raw material: celestial grass 1 part, matrimony vine 1 part, sealwort 1 part, balloonflower root 1 part, hawthorn 5 parts, emblic 5 parts, pawpaw 5 parts, 2 parts, Radix Glycyrrhizae, cordate houttuynia 1 part, radix polygonati officinalis 1 part;
Flower class raw material: the stem of noble dendrobium spend 0.1 part, roxburgh anoectochilus terminal bud 0.1 part, 1 part, sophora flower, broom top 1 part, 2 parts, rose, honeysuckle 3 parts, peony 1 part, lily 1 part, Jasmine 1 part, jasmine 1 part, sweet osmanthus 1 part, roselle 1 part, forget-me-not 1 part, Flos Albiziae 1 part, chrysanthemum 2 parts;
Cereals raw material: coix seed 1 part, 1 part, brown rice, polished rice 10 parts, 10 parts, glutinous rice, bitter buckwheat 1 part, purple rice 1 part, saponin rice 1 part, 1 part, black soya bean, 1 part, mung bean, 1 part, red bean; As follows:
Step (1), the fermentation of pectase: fruits raw material and greengrocery raw material are cut into sheet or bulk mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of fruits raw material and greengrocery raw material is 1:2, add the salt of 0.1% of the gross mass of fruits raw material and greengrocery raw material again, then distilled water is added, distilled water volume is fruits raw material, greengrocery raw material, 5 times of the cumulative volume of brown sugar and salt, finally add Bacillus acidi lactici, the inoculum concentration of Bacillus acidi lactici is 0.01%, stir, seal 7 days at normal temperatures, obtain pectase,
Step (2), the fermentation of fresh flower draft ferment: shredding herbaceous plant class raw material and flower class raw material to diameter is that 1 ~ 2cm fritter mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of herbaceous plant class raw material and flower class raw material is for being 1:2, add the salt of 0.1% of the gross mass of herbaceous plant class raw material and flower class raw material again, then distilled water is added, distilled water volume is herbaceous plant class raw material, flower class raw material, 5 times of the cumulative volume of brown sugar and salt, then Bacillus acidi lactici is added again, the inoculum concentration of Bacillus acidi lactici is 0.01%, after normal temperature lower seal ferments 5 days, obtain fermentation materials, saccharomycete is added in fermentation materials, saccharomycetic inoculum concentration 0.01%, stir, continue sealing and fermenting 5 days at normal temperatures, obtain fresh flower draft ferment,
Step (3), the fermentation of cereal ferment: the ratio of cereals raw material in pulp furnish is mixed, then 2h is steamed, then add distilled water, distilled water volume is 5 times of cereals raw material volume, then adds the saccharomycete that inoculum concentration is 0.01%, stir, sealing, 25 DEG C of bottom fermentations 7 days, obtains cereal ferment;
Step (4), secondary fermentation after mixing: the fresh flower draft ferment that pectase step (1) obtained, step (2) obtain and the cereal ferment that step (3) obtains are mixed together evenly, filter, get filtrate, sealing, 25 DEG C of bottom fermentations 7 days, use coffee Filter paper filtering, get filtrate, leave standstill 5 days, again filter, get filtrate, obtain compound fresh flower fruits and vegetables draft ferment.
The preparation method of the Bacillus acidi lactici described in preparation method of the present embodiment compound fresh flower fruits and vegetables draft ferment is: by lactobacillus acidophilus, lactic acid Bifidobacterium and my lactobacillus plantarum by equal proportion mixing, be dissolved in water, by MRS culture medium activation culture; Then cultured for MRS bacterial classification BLS fluid nutrient medium is expanded and cultivate;
Described MRS culture medium consists of: beef extract 10g, glucose 10g, lactose 2g, dipotassium hydrogen phosphate 2g, salt 0.01g, and agar 20g, adds water to 1000mL;
Consisting of of described BLS fluid nutrient medium: peptone 5g, powdered beef 3g, glucose 10g, dipotassium hydrogen phosphate 1g, potassium dihydrogen phosphate 1g, magnesium sulfate 0.1g, sodium chloride 0.01g, agar 20g, Tween-80 1g, add water to 1000mL.
The saccharomycetic preparation method described in preparation method of the present embodiment compound fresh flower fruits and vegetables draft ferment is: brewer's yeast, tea yeast, wine yeast and ferment yeast are mixed by equal proportion, be inoculated in brewer's wort slant tube, inoculum concentration is 3%, be inoculated in brewer's wort slant tube, cultivate activation in 34 hours in 25 DEG C, be placed in 4 DEG C of refrigerators and save backup;
After activating after nutrient solution shaken well, in the brewer's wort of 10Brix, expand cultivation 23.5 hours, the inoculum concentration with 3% will be inoculated in 250mL triangular flask, and liquid amount is 40mL, carry out expansion and cultivate.
Embodiment 2
A kind of compound fresh flower fruits and vegetables draft ferment, comprises following greengrocery raw material, fruits raw material, herbaceous plant class raw material, flower class raw material and the cereals raw material according to weight parts:
Greengrocery raw material: straw mushroom 3 parts, 3 parts, mushroom, 5 parts, date, black fungus 5 parts, eggplant 5 parts, 7 parts, balsam pear, 5 parts, wax gourd, 5 parts, carrot, ternip 7 parts, 5 parts, pumpkin, potato 5 parts, 5 parts, sponge gourd, cuke 5 parts, gumbo 3 parts, 5 parts, cauliflower, pachyrhizus dish 5 parts, 5 parts, water spinach, taro 3 parts, celery 7 parts, wild rice stem 5 parts, corn 5 parts, 5 parts, Chinese cabbage, spinach 5 parts, three-coloured amaranth 5 parts, cabbage mustard 5 parts, 5 parts, pakchoi, black nightshade 5 parts, pimento 2 parts, 3 parts, green pepper, pea 5 parts, pea seedlings 5 parts, corn stigma 5 parts, 5 parts, lettuce, asparagus 5 parts, wild cabbage 5 parts, day lily 5 parts,
Fruits raw material: 10 parts, lemon, 7 parts, pineapple, grape 10 parts, 5 parts, tomato, 10 parts, green plum, apple 5 parts, shaddock 5 parts, grape fruit 7 parts, Pon mandarin orange 5 parts, 5 parts, sweet orange, guava 5 parts, 5 parts, muskmelon, mulberries 7 parts, plum 5 parts, dragon fruit 5 parts, Kiwi berry 5 parts, lichee 5 parts, longan 5 parts, peach 5 parts, 5 parts, "Hami" melon, pomegranate 10 parts, loquat 5 parts, 10 parts, red bayberry, 5 parts, cherry, papaya 5 parts, cumquat 10 parts;
Herbaceous plant class raw material: celestial grass 5 parts, matrimony vine 5 parts, sealwort 5 parts, balloonflower root 5 parts, hawthorn 8 parts, emblic 10 parts, pawpaw 10 parts, 7 parts, Radix Glycyrrhizae, cordate houttuynia 5 parts, radix polygonati officinalis 5 parts;
Flower class raw material: the stem of noble dendrobium spend 0.3 part, roxburgh anoectochilus terminal bud 0.3 part, 5 parts, sophora flower, broom top 5 parts, 7 parts, rose, honeysuckle 10 parts, peony 5 parts, lily 5 parts, Jasmine 5 parts, jasmine 5 parts, sweet osmanthus 5 parts, roselle 5 parts, forget-me-not 5 parts, Flos Albiziae 5 parts, chrysanthemum 7 parts;
Cereals raw material: coix seed 5 parts, 5 parts, brown rice, polished rice 20 parts, 20 parts, glutinous rice, bitter buckwheat 5 parts, purple rice 5 parts, saponin rice 5 parts, 5 parts, black soya bean, 5 parts, mung bean, 5 parts, red bean;
Through following steps:
Step (1), the fermentation of pectase: fruits raw material and greengrocery raw material are cut into sheet or bulk mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of fruits raw material and greengrocery raw material is 1:3, add the salt of 1.0% of the gross mass of fruits raw material and greengrocery raw material again, then distilled water is added, distilled water volume is fruits raw material, greengrocery raw material, 6 times of the cumulative volume of brown sugar and salt, finally add Bacillus acidi lactici, the inoculum concentration of Bacillus acidi lactici is 0.05%, stir, seal 15 days at normal temperatures, obtain pectase,
Step (2), the fermentation of fresh flower draft ferment: shredding herbaceous plant class raw material and flower class raw material to diameter is that 1 ~ 2cm fritter mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of herbaceous plant class raw material and flower class raw material is for being 1:3, add the salt of 1.0% of the gross mass of herbaceous plant class raw material and flower class raw material again, then distilled water is added, distilled water volume is herbaceous plant class raw material, flower class raw material, 6 times of the cumulative volume of brown sugar and salt, then Bacillus acidi lactici is added again, the inoculum concentration of Bacillus acidi lactici is 0.05%, after normal temperature lower seal ferments 6 days, obtain fermentation materials, saccharomycete is added in fermentation materials, saccharomycetic inoculum concentration 0.1%, stir, continue sealing and fermenting 6 days at normal temperatures, obtain fresh flower draft ferment,
Step (3), the fermentation of cereal ferment: the ratio of cereals raw material in pulp furnish is mixed, then 3h is steamed, then add distilled water, distilled water volume is 6 times of cereals raw material volume, then adds the saccharomycete that inoculum concentration is 0.1%, stir, sealing, 28 DEG C of bottom fermentations 15 days, obtains cereal ferment;
Step (4), secondary fermentation after mixing: the fresh flower draft ferment that pectase step (1) obtained, step (2) obtain and the cereal ferment that step (3) obtains are mixed together evenly, filter, get filtrate, sealing, 30 DEG C of bottom fermentations 15 days, use coffee Filter paper filtering, get filtrate, leave standstill 10 days, again filter, get filtrate, obtain compound fresh flower fruits and vegetables draft ferment.
The preparation method of the Bacillus acidi lactici described in preparation method of the present embodiment compound fresh flower fruits and vegetables draft ferment is: by lactobacillus acidophilus, lactic acid Bifidobacterium and my lactobacillus plantarum by equal proportion mixing, be dissolved in water, by MRS culture medium activation culture; Then cultured for MRS bacterial classification BLS fluid nutrient medium is expanded and cultivate;
Described MRS culture medium consists of: beef extract 20g, glucose 20g, lactose 3g, dipotassium hydrogen phosphate 3g, salt 0.05g, and agar 30g, adds water to 1000mL;
Consisting of of described BLS fluid nutrient medium: peptone 10g, powdered beef 5g, glucose 20g, dipotassium hydrogen phosphate 2g, potassium dihydrogen phosphate 2g, magnesium sulfate 0.2g, sodium chloride 0.05g, agar 30g, Tween-80 2g, add water to 1000mL.
The saccharomycetic preparation method described in preparation method of the present embodiment compound fresh flower fruits and vegetables draft ferment is: brewer's yeast, tea yeast, wine yeast and ferment yeast are mixed by equal proportion, be inoculated in brewer's wort slant tube, inoculum concentration is 5%, be inoculated in brewer's wort slant tube, cultivate activation in 38 hours in 28 DEG C, be placed in 4 DEG C of refrigerators and save backup;
After activating after nutrient solution shaken well, in the brewer's wort of 15Brix, expand cultivation 24.5 hours, the inoculum concentration with 5% will be inoculated in 250mL triangular flask, and liquid amount is 50mL, carry out expansion and cultivate.
Embodiment 3
A kind of compound fresh flower fruits and vegetables draft ferment, comprises following greengrocery raw material, fruits raw material, herbaceous plant class raw material, flower class raw material and the cereals raw material according to weight parts:
Greengrocery raw material: straw mushroom 2 parts, 2 parts, mushroom, 4 parts, date, black fungus 2 parts, eggplant 3 parts, 5 parts, balsam pear, 3 parts, wax gourd, 4 parts, carrot, ternip 6 parts, 2 parts, pumpkin, potato 2 parts, 4 parts, sponge gourd, cuke 3 parts, gumbo 2 parts, 3 parts, cauliflower, pachyrhizus dish 4 parts, 3 parts, water spinach, taro 2 parts, celery 5 parts, wild rice stem 3 parts, corn 4 parts, 2 parts, Chinese cabbage, spinach 1.8 parts, three-coloured amaranth 3.5 parts, cabbage mustard 3 parts, 4 parts, pakchoi, black nightshade 2 parts, pimento 1.6 parts, 2.5 parts, green pepper, pea 2 parts, pea seedlings 2 parts, corn stigma 4.2 parts, 4 parts, lettuce, asparagus 4 parts, wild cabbage 3 parts, day lily 3 parts,
Fruits raw material: 7 parts, lemon, 6 parts, pineapple, grape 8 parts, 4 parts, tomato, 6 parts, green plum, apple 3 parts, shaddock 2 parts, grape fruit 4 parts, Pon mandarin orange 4 parts, 2 parts, sweet orange, guava 3 parts, 3 parts, muskmelon, mulberries 5 parts, plum 4 parts, dragon fruit 3 parts, Kiwi berry 3 parts, lichee 4 parts, longan 4 parts, peach 3 parts, 3 parts, "Hami" melon, pomegranate 8 parts, loquat 2 parts, 9 parts, red bayberry, 2 parts, cherry, papaya 3 parts, cumquat 6 parts;
Herbaceous plant class raw material: celestial grass 4 parts, matrimony vine 3 parts, sealwort 2 parts, balloonflower root 3 parts, hawthorn 7 parts, emblic 7 parts, pawpaw 9 parts, 6 parts, Radix Glycyrrhizae, cordate houttuynia 2 parts, radix polygonati officinalis 2 parts;
Flower class raw material: the stem of noble dendrobium spend 0.2 part, roxburgh anoectochilus terminal bud 0.15 part, 4 parts, sophora flower, broom top 4 parts, 6 parts, rose, honeysuckle 8 parts, peony 3 parts, lily 3 parts, Jasmine 3 parts, jasmine 4 parts, sweet osmanthus 2.5 parts, roselle 3 parts, forget-me-not 3 parts, Flos Albiziae 3 parts, chrysanthemum 6 parts;
Cereals raw material: coix seed 2 parts, 3 parts, brown rice, polished rice 15 parts, 17 parts, glutinous rice, bitter buckwheat 4 parts, purple rice 3 parts, saponin rice 2.8 parts, 2 parts, black soya bean, 3.5 parts, mung bean, 4 parts, red bean;
Through following steps:
Step (1), the fermentation of pectase: fruits raw material and greengrocery raw material are cut into sheet or bulk mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of fruits raw material and greengrocery raw material is 1:2.4, add the salt of 0.6% of the gross mass of fruits raw material and greengrocery raw material again, then distilled water is added, distilled water volume is fruits raw material, greengrocery raw material, 5.5 times of the cumulative volume of brown sugar and salt, finally add Bacillus acidi lactici, the inoculum concentration of Bacillus acidi lactici is 0.03%, stir, seal 10 days at normal temperatures, obtain pectase,
Step (2), the fermentation of fresh flower draft ferment: shredding herbaceous plant class raw material and flower class raw material to diameter is that 1 ~ 2cm fritter mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of herbaceous plant class raw material and flower class raw material is for being 1:2.6, add the salt of 0.6% of the gross mass of herbaceous plant class raw material and flower class raw material again, then distilled water is added, distilled water volume is herbaceous plant class raw material, flower class raw material, 5.3 times of the cumulative volume of brown sugar and salt, then Bacillus acidi lactici is added again, the inoculum concentration of Bacillus acidi lactici is 0.01 ~ 0.05%, after normal temperature lower seal ferments 5.5 days, obtain fermentation materials, saccharomycete is added in fermentation materials, saccharomycetic inoculum concentration 0.07%, stir, continue sealing and fermenting 5.5 days at normal temperatures, obtain fresh flower draft ferment,
Step (3), the fermentation of cereal ferment: the ratio of cereals raw material in pulp furnish is mixed, then 2.7h is steamed, then add distilled water, distilled water volume is 5.4 times of cereals raw material volume, then adds the saccharomycete that inoculum concentration is 0.06%, stir, sealing, 27 DEG C of bottom fermentations 13 days, obtains cereal ferment;
Step (4), secondary fermentation after mixing: the fresh flower draft ferment that pectase step (1) obtained, step (2) obtain and the cereal ferment that step (3) obtains are mixed together evenly, filter, get filtrate, sealing, 27 DEG C of bottom fermentations 10 days, use coffee Filter paper filtering, get filtrate, leave standstill 8 days, again filter, get filtrate, obtain compound fresh flower fruits and vegetables draft ferment.
The preparation method of the Bacillus acidi lactici described in preparation method of the present embodiment compound fresh flower fruits and vegetables draft ferment is: by lactobacillus acidophilus, lactic acid Bifidobacterium and my lactobacillus plantarum by equal proportion mixing, be dissolved in water, by MRS culture medium activation culture; Then cultured for MRS bacterial classification BLS fluid nutrient medium is expanded and cultivate;
Described MRS culture medium consists of: beef extract 16g, glucose 13g, lactose 2.5g, dipotassium hydrogen phosphate 2.4g, salt 0.03g, and agar 24g, adds water to 1000mL;
Consisting of of described BLS fluid nutrient medium: peptone 7g, powdered beef 4g, glucose 14g, dipotassium hydrogen phosphate 1.3g, potassium dihydrogen phosphate 1.5g, magnesium sulfate 0.17g, sodium chloride 0.04g, agar 25g, Tween-80 1.4g, add water to 1000mL.
The saccharomycetic preparation method described in preparation method of the present embodiment compound fresh flower fruits and vegetables draft ferment is: brewer's yeast, tea yeast, wine yeast and ferment yeast are mixed by equal proportion, be inoculated in brewer's wort slant tube, inoculum concentration is 4%, be inoculated in brewer's wort slant tube, cultivate activation in 36 hours in 26 DEG C, be placed in 4 DEG C of refrigerators and save backup;
After activating after nutrient solution shaken well, in the brewer's wort of 13Brix, expand cultivation 24 hours, the inoculum concentration with 4% will be inoculated in 250mL triangular flask, and liquid amount is 47mL, carry out expansion and cultivate.
Application examples 1
A kind of plant enzyme soft drink, adopt the compound fresh flower fruits and vegetables draft ferment that embodiment 1 is obtained, its preparation method is: according to weight parts, by 10 parts, compound fresh flower fruits and vegetables draft ferment, xylitol 1 part, CMC-Na1 part and bamboo-leaves flavones 0.8 part, with after mineral water to 100 part, mix, sterilizing, filling, preserve, obtain plant enzyme soft drink.
Application examples 2
A kind of plant enzyme soft drink, adopt the compound fresh flower fruits and vegetables draft ferment that embodiment 1 is obtained, its preparation method is: according to weight parts, by 30 parts, compound fresh flower fruits and vegetables draft ferment, xylitol 5 parts, CMC-Na5 part and bamboo-leaves flavones 1.2 parts, with after mineral water to 100 part, mix, sterilizing, filling, preserve, obtain plant enzyme soft drink.
Application examples 3
A kind of plant enzyme soft drink, adopt the compound fresh flower fruits and vegetables draft ferment that embodiment 1 is obtained, its preparation method is: according to weight parts, by 22 parts, compound fresh flower fruits and vegetables draft ferment, xylitol 3 parts, CMC-Na4 part and bamboo-leaves flavones 1 part, with after mineral water to 100 part, mix, sterilizing, filling, preserve, obtain plant enzyme soft drink.
Application examples 4
A kind of plant enzyme powder, adopt the compound fresh flower fruits and vegetables draft ferment that embodiment 2 is obtained, its preparation method is: according to weight parts, 50 parts, compound fresh flower fruits and vegetables draft ferment, lactose 1 part, xylitol 1 part and maltodextrin 1 part are mixed, less than 40 DEG C low temperature dryings, pulverize, point packaging, preserve, obtain plant enzyme powder.
Application examples 5
A kind of plant enzyme powder, adopt the compound fresh flower fruits and vegetables draft ferment that embodiment 2 is obtained, its preparation method is: according to weight parts, 80 parts, compound fresh flower fruits and vegetables draft ferment, lactose 5 parts, xylitol 5 parts and maltodextrin 10 parts are mixed, less than 40 DEG C low temperature dryings, pulverize, point packaging, preserve, obtain plant enzyme powder.
Application examples 6
A kind of plant enzyme powder, adopt the compound fresh flower fruits and vegetables draft ferment that embodiment 2 is obtained, its preparation method is: according to weight parts, 70 parts, compound fresh flower fruits and vegetables draft ferment, lactose 3 parts, xylitol 4 parts and maltodextrin 6 parts are mixed, less than 40 DEG C low temperature dryings, pulverize, point packaging, preserve, obtain plant enzyme powder.
Application examples 7
A kind of plant enzyme sheet, adopts the compound fresh flower fruits and vegetables draft ferment that embodiment 3 is obtained, comprises the following component according to weight parts: 30 parts, compound fresh flower fruits and vegetables draft ferment, amylum pregelatinisatum 20 parts, lactose 1 part, dolomol 1 part, microcrystalline cellulose 1 part.Add according to ferment powder, direct powder compression method can be adopted to prepare, if enzyme liquid, adopt wet granulation process preparation.The using method of this enzyme film is, every day 1 ~ 2, oral.
Application examples 8
A kind of plant enzyme sheet, adopts the compound fresh flower fruits and vegetables draft ferment that embodiment 3 is obtained, comprises the following component according to weight parts: 50 parts, compound fresh flower fruits and vegetables draft ferment, amylum pregelatinisatum 30 parts, lactose 5 parts, dolomol 2 parts, microcrystalline cellulose 5 parts.Add according to ferment powder, direct powder compression method can be adopted to prepare, if enzyme liquid, adopt wet granulation process preparation.The using method of this enzyme film is, every day 1 ~ 2, oral.
Application examples 9
A kind of plant enzyme sheet, adopts the compound fresh flower fruits and vegetables draft ferment that embodiment 3 is obtained, comprises the following component according to weight parts: 40 parts, compound fresh flower fruits and vegetables draft ferment, amylum pregelatinisatum 27 parts, lactose 4 parts, dolomol 1.6 parts, microcrystalline cellulose 3 parts.Add according to ferment powder, direct powder compression method can be adopted to prepare, if enzyme liquid, adopt wet granulation process preparation.The using method of this enzyme film is, every day 1 ~ 2, oral.
Application examples 10
The compound fresh flower fruits and vegetables draft ferment that the present invention obtains can as additive, add in toothpaste, shampoo, shower cream, mildy wash or perfumed soap, be made into ferment toothpaste, ENZYME WASH lotion, ferment shower cream, ferment mildy wash or ferment perfumed soap, the mass percent of interpolation is 1 ~ 5%.
the detection of composite enzyme
1, enzyme activity determination
Carried out enzyme activity determination to the compound fresh flower fruits and vegetables draft ferment prepared by the present invention, mainly determine polyphenoils mutase and catalatic vigor, the enzyme after fermentation is superoxide dismutase, protease, lipase mainly.The mensuration of protease adopts national standard QB/T1803-1993 method, and prolease activity is 50.72u/mL, is only 9.38u/mL(Luo Yuan show, 2000 with the Papain Enzymatic Activity that this method measures); Lipase measurement adopts para-nitrophenol method, and enzyme activity is 18.7u/mL, and a little less than being measured in the same method lipase contained by pineapple peel, the enzyme activity of pineapple is that 43.66u/mL(raves element China, 2004); The enzyme activity determination of superoxide dismutase adopts SOD Procedures Based on Pyrogallol Autoxidation for Determination to measure, and enzyme activity is 128u/mL, is equivalent to the enzyme activity of royal jelly; Peroxidase adopts guaiacol method to measure enzyme activity, 23.1u/mL, under same measured condition, higher than the enzyme activity of corn 10 times.Enzyme is the catalyst of human body intracellular metabolic, only has enzyme to exist, and just can carry out every biochemical reaction in human body.Human enzymes is more, more complete, and its life is more healthy.When in human body without organized enzyme, life also just terminates.Human diseases, great majority are all relevant with azymia or dyssynthesis.Wherein, superoxide dismutase can remove harmful oxygen too much in human body freely, is the useful functional component to health.There is the health-care effect of adjusting blood lipid, can prevention of arterial atherosis, the cardiovascular and cerebrovascular disease that causes of prevention high fat of blood.Reduce the content of MDA.Lipase can clear up fat unnecessary in body, and protease can promote absorption and the digestion of protein, and reach the effect of weight reducing toxin expelling, ferment of the present invention contains the enzyme of high unit of activity, is a kind of natural health drink.
2, microorganism detection result
Carried out microorganism detection to the compound fresh flower fruits and vegetables draft ferment prepared by the present invention, result is as shown in table 1.
Table 1
Detection and judgment basis are:
GB4789.2-2010 " food microbiological examination total plate count mensuration "
GB4789.3-2010 " food microbiological examination enumeration of coliforms "
GB4789.15-2010 " food microbiological examination Molds and yeasts counting "
GB4789.4-2010 " inspection of food microbiological examination salmonella "
GB4789.5-2012 " inspection of food microbiological examination Shigella "
GB4789.10-2010 " inspection of food microbiological examination staphylococcus aureus "
GB4789.7-2013 " inspection of food microbiological examination vibrio parahemolyticus "
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof
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Claims (10)
1. a compound fresh flower fruits and vegetables draft ferment, is characterized in that, comprises following greengrocery raw material, fruits raw material, herbaceous plant class raw material, flower class raw material and cereals raw material according to weight parts:
Greengrocery raw material: straw mushroom 1 ~ 3 part, 1 ~ 3 part, mushroom, 1 ~ 5 part, date, black fungus 1 ~ 5 part, eggplant 1 ~ 5 part, 2 ~ 7 parts, balsam pear, 1 ~ 5 part, wax gourd, 1 ~ 5 part, carrot, ternip 2 ~ 7 parts, 1 ~ 5 part, pumpkin, potato 1 ~ 5 part, 1 ~ 5 part, sponge gourd, cuke 1 ~ 5 part, gumbo 1 ~ 3 part, 1 ~ 5 part, cauliflower, pachyrhizus dish 1 ~ 5 part, 1 ~ 5 part, water spinach, taro 1 ~ 3 part, celery 2 ~ 7 parts, wild rice stem 1 ~ 5 part, corn 1 ~ 5 part, 1 ~ 5 part, Chinese cabbage, spinach 1 ~ 5 part, three-coloured amaranth 1 ~ 5 part, cabbage mustard 1 ~ 5 part, 1 ~ 5 part, pakchoi, black nightshade 1 ~ 5 part, pimento 1 ~ 2 part, 1 ~ 3 part, green pepper, pea 1 ~ 5 part, pea seedlings 1 ~ 5 part, corn stigma 1 ~ 5 part, 1 ~ 5 part, lettuce, asparagus 1 ~ 5 part, wild cabbage 1 ~ 5 part, day lily 1 ~ 5 part,
Fruits raw material: 5 ~ 10 parts, lemon, 2 ~ 7 parts, pineapple, grape 5 ~ 10 parts, 1 ~ 5 part, tomato, 4 ~ 10 parts, green plum, apple 1 ~ 5 part, shaddock 1 ~ 5 part, grape fruit 2 ~ 7 parts, Pon mandarin orange 1 ~ 5 part, 1 ~ 5 part, sweet orange, guava 1 ~ 5 part, 1 ~ 5 part, muskmelon, mulberries 2 ~ 7 parts, plum 1 ~ 5 part, dragon fruit 1 ~ 5 part, Kiwi berry 2 ~ 5 parts, lichee 1 ~ 5 part, longan 1 ~ 5 part, peach 1 ~ 5 part, 1 ~ 5 part, "Hami" melon, pomegranate 5 ~ 10 parts, loquat 1 ~ 5 part, 5 ~ 10 parts, red bayberry, 1 ~ 5 part, cherry, papaya 1 ~ 5 part, cumquat 5 ~ 10 parts,
Herbaceous plant class raw material: celestial grass 1 ~ 5 part, matrimony vine 1 ~ 5 part, sealwort 1 ~ 5 part, balloonflower root 1 ~ 5 part, hawthorn 5 ~ 8 parts, emblic 5 ~ 10 parts, pawpaw 5 ~ 10 parts, 2 ~ 7 parts, Radix Glycyrrhizae, cordate houttuynia 1 ~ 5 part, radix polygonati officinalis 1 ~ 5 part;
Flower class raw material: the stem of noble dendrobium spend 0.1 ~ 0.3 part, roxburgh anoectochilus terminal bud 0.1 ~ 0.3 part, 1 ~ 5 part, sophora flower, broom top 1 ~ 5 part, 2 ~ 7 parts, rose, honeysuckle 3 ~ 10 parts, peony 1 ~ 5 part, lily 1 ~ 5 part, Jasmine 1 ~ 5 part, jasmine 1 ~ 5 part, sweet osmanthus 1 ~ 5 part, roselle 1 ~ 5 part, forget-me-not 1 ~ 5 part, Flos Albiziae 1 ~ 5 part, chrysanthemum 2 ~ 7 parts;
Cereals raw material: coix seed 1 ~ 5 part, 1 ~ 5 part, brown rice, polished rice 10 ~ 20 parts, 10 ~ 20 parts, glutinous rice, bitter buckwheat 1 ~ 5 part, purple rice 1 ~ 5 part, saponin rice 1 ~ 5 part, 1 ~ 5 part, black soya bean, 1 ~ 5 part, mung bean, 1 ~ 5 part, red bean;
Make by fermentation.
2. the preparation method of compound fresh flower fruits and vegetables draft ferment according to claim 1, is characterized in that, comprise the steps:
Step (1), the fermentation of pectase: fruits raw material and greengrocery raw material are cut into sheet or bulk mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of fruits raw material and greengrocery raw material is 1:2 ~ 3, add the salt of 0.1 ~ 1.0% of the gross mass of fruits raw material and greengrocery raw material again, then distilled water is added, distilled water volume is fruits raw material, greengrocery raw material, 5 ~ 6 times of the cumulative volume of brown sugar and salt, finally add Bacillus acidi lactici, the inoculum concentration of Bacillus acidi lactici is 0.01 ~ 0.05%, stir, seal 7 ~ 15 days at normal temperatures, obtain pectase,
Step (2), the fermentation of fresh flower draft ferment: shredding herbaceous plant class raw material and flower class raw material to diameter is that 1 ~ 2cm fritter mixes in the ratio of pulp furnish, then brown sugar is added, on the mass ratio of brown sugar, the gross mass of herbaceous plant class raw material and flower class raw material is for being 1:2 ~ 3, add the salt of 0.1 ~ 1.0% of the gross mass of herbaceous plant class raw material and flower class raw material again, then distilled water is added, distilled water volume is herbaceous plant class raw material, flower class raw material, 5 ~ 6 times of the cumulative volume of brown sugar and salt, then Bacillus acidi lactici is added again, the inoculum concentration of Bacillus acidi lactici is 0.01 ~ 0.05%, the fermentation of normal temperature lower seal is after 5 ~ 6 days, obtain fermentation materials, saccharomycete is added in fermentation materials, saccharomycetic inoculum concentration 0.01 ~ 0.1%, stir, continue sealing and fermenting 5 ~ 6 days at normal temperatures, obtain fresh flower draft ferment,
Step (3), the fermentation of cereal ferment: the ratio of cereals raw material in pulp furnish is mixed, then steam extremely all cereal and all steam the soft heart, then add distilled water, distilled water volume is 5 ~ 6 times of cereals raw material volume, then adds the saccharomycete that inoculum concentration is 0.01 ~ 0.1%, stir, sealing, 25 ~ 28 DEG C of bottom fermentations 7 ~ 15 days, obtains cereal ferment;
Step (4), secondary fermentation after mixing: the fresh flower draft ferment that pectase step (1) obtained, step (2) obtain and the cereal ferment that step (3) obtains are mixed together evenly, filter, get filtrate, sealing, 25 ~ 30 DEG C of bottom fermentations 7 ~ 15 days, use coffee Filter paper filtering, get filtrate, leave standstill 5 ~ 10 days, again filter, get filtrate, obtain compound fresh flower fruits and vegetables draft ferment.
3. the preparation method of compound fresh flower fruits and vegetables draft ferment according to claim 2, is characterized in that, described step (3) steaming all steams the soft heart to all cereal needs steaming 2 ~ 3h.
4. the preparation method of compound fresh flower fruits and vegetables draft ferment according to claim 2, it is characterized in that, the cultural method of described Bacillus acidi lactici is: by lactobacillus acidophilus, lactic acid Bifidobacterium and my lactobacillus plantarum by equal proportion mixing, be dissolved in water, by MRS culture medium activation culture; Then cultured for MRS bacterial classification BLS fluid nutrient medium is expanded and cultivate;
Described MRS culture medium consists of: beef extract 10 ~ 20g, glucose 10 ~ 20g, lactose 2 ~ 3g, dipotassium hydrogen phosphate 2 ~ 3g, salt 0.01 ~ 0.05g, and agar 20 ~ 30g, adds water to 1000mL;
Consisting of of described BLS fluid nutrient medium: peptone 5 ~ 10g, powdered beef 3 ~ 5g, glucose 10 ~ 20g, dipotassium hydrogen phosphate 1 ~ 2g, potassium dihydrogen phosphate 1 ~ 2g, magnesium sulfate 0.1 ~ 0.2g, sodium chloride 0.01 ~ 0.05g, agar 20 ~ 30g, Tween-80 1 ~ 2g, add water to 1000mL.
5. the preparation method of compound fresh flower fruits and vegetables draft ferment according to claim 2, it is characterized in that, described saccharomycetic cultural method is: brewer's yeast, tea yeast, wine yeast and ferment yeast are mixed by equal proportion, be inoculated in brewer's wort slant tube, inoculum concentration is 3 ~ 5%, cultivate activation in 36 ± 2 hours in 25 ~ 28 DEG C, be placed in 4 DEG C of refrigerators and save backup;
After activating after nutrient solution shaken well, in the brewer's wort of 10 ~ 15Brix, expand cultivation 24 ± 0.5 hours, and with the inoculum concentration inoculation of 3 ~ 5%, carry out expansion and cultivate.
6. the preparation method of compound fresh flower fruits and vegetables draft ferment according to claim 5, is characterized in that, be inoculated in 250mL triangular flask when described expansion is cultivated, liquid amount is 40 ~ 50mL.
7. compound fresh flower fruits and vegetables draft ferment according to claim 1 is preparing the application in plant enzyme soft drink, it is characterized in that, according to weight parts, by 10 ~ 30 parts, compound fresh flower fruits and vegetables draft ferment, xylitol 1 ~ 5 part, CMC-Na1 ~ 5 part and bamboo-leaves flavones 0.8 ~ 1.2 part, with after mineral water to 100 part, mix, sterilizing, filling, preserve, obtain plant enzyme soft drink.
8. compound fresh flower fruits and vegetables draft ferment according to claim 1 is preparing the application in plant enzyme powder, it is characterized in that, according to weight parts, 50 ~ 80 parts, compound fresh flower fruits and vegetables draft ferment, lactose 1 ~ 5 part, xylitol 1 ~ 5 part and maltodextrin 1 ~ 10 part are mixed, less than 40 DEG C low temperature dryings, pulverize, point packaging, preserve, obtain plant enzyme powder.
9. compound fresh flower fruits and vegetables draft ferment according to claim 1 is preparing the application in plant enzyme sheet, it is characterized in that, described enzyme film comprises the following component according to weight parts: 30 ~ 50 parts, compound fresh flower fruits and vegetables draft ferment, amylum pregelatinisatum 20 ~ 30 parts, lactose 1 ~ 5 part, dolomol 1 ~ 2 part, microcrystalline cellulose 1 ~ 5 part mixes, and is pressed into plant enzyme sheet.
10. compound fresh flower fruits and vegetables draft ferment according to claim 1 is preparing the application in additive, it is characterized in that, add in toothpaste, shampoo, shower cream, mildy wash or perfumed soap, be made into ferment toothpaste, ENZYME WASH lotion, ferment shower cream, ferment mildy wash or ferment perfumed soap, the mass percent of interpolation is 1 ~ 5%.
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