CN105105134A - Blueberry enzyme and preparation method thereof - Google Patents
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- CN105105134A CN105105134A CN201510617353.0A CN201510617353A CN105105134A CN 105105134 A CN105105134 A CN 105105134A CN 201510617353 A CN201510617353 A CN 201510617353A CN 105105134 A CN105105134 A CN 105105134A
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 8
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Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses blueberry enzyme and a preparation method thereof. The preparation method specifically includes: (1), stirring and mixing blueberry-mixed fermentation raw materials, stirring and mixing to obtain a mixture; (2), adding enzyme activity keeping agent into the mixture; (3), adding bacterial liquid, and sealing for fermentation; (4), filtering, wherein the blueberry-mixed fermentation raw materials are composed of 70-90 parts of blueberry, 15-25 parts of honey and 0.1-0.5 part of edible salt, the bacterial liquid in the step (3) is formed by mixing aspergillus oryze, bacillus subtilis and saccharomycetes according to a mass ratio of (1-4): (1-4): (1-4). Natural generation conditions of the enzyme are simulated for preparation, the preparation method has scientific principle, equipment is simple and suitable for large-scale production, and the blueberry enzyme can neutralize redundant free radicals in human body, prevent oxidation, delay aging, relieve eye fatigue and promote cardiovascular health to realize efficacy of beautifying and strengthening body.
Description
Technical field
The present invention relates to nutraceutical field, be specifically related to a kind of blueberry ferment and preparation method thereof.
Background technology
Ferment is also called enzyme (enzyme), is the active macromolecules with catalytic action produced in organism.Various biochemical reactions in organism, nearly all will carry out under the catalytic action of ferment, and the metabolism of human body, caloric intake, the biological phenomena such as growth and breeding all just can must be completed by the help of ferment.
At present, modern society's dog-eat-dog, rhythm of life is accelerated, environmental pollution, and the age increases, and the ferment in human body all can be caused to reduce.When the effect of body endo enzyme is weak or reduce, just have various symptom and occur, due to zymosthenic unicity, want these diseases of prevention and therapy, we must absorb more ferment from meals, and food is after more than 54 DEG C high temperature or fine finishining, makes again the ferment in food be destroyed.In order to the ferment of supplementary needed by human body, ferment technology is developed, ferment technology refers to the technology that multi-cultur es compound microbial colony ferments, and be a novel new and high technology, traditional product such as pickles, thick broad-bean sauce, natto, miso etc. also can be called ferment product.Refer in particular to the plant such as fresh vegetables, fruit for raw material herein, produce through multiple probiotics fermention, the microorganism formulation containing abundant enzyme, vitamin, mineral matter and secondary metabolite.Common fruit, vegetables, brown rice, mushroom class, integration of drinking and medicinal herbs Chinese medicine etc. can as the raw materials of ferment fermentation.Protease, lipase and superoxide dismutase etc. are the primary efficacy enzymes of enzyme microb class health food.
Blueberry, English name: Blueberry, means blue berry, belongs to Ericaceae, Vaccinium plant.Originate from North America, perennial shrub small berries fruit tree.Because fruit is in blue, therefore be called blueberry.
Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, vision protection, cardiac stimulant, anticancer, softening blood vessel, the function such as enhancing human organism immunity, nutritional labeling is high.
Wherein, because blueberry is rich in anthocyanidin, there is activation retina effect, can eyesight be strengthened, prevent eyeball tired and enjoy and gaze at.One of five large healthy fruit that Ye Shi the World Food Programme is recommended.And according to the U.S., Japan, European Section scholar research, often edible blueberry goods, also can strengthen eyesight, anti-eye strain significantly.Clinical medicine report also shows, and the anthocyanidin in blueberry can promote that the visual purple in retina cell regenerates, pre-myopia prevention, promotes eyesight.
At present, a kind of blueberry ferment is not had on the market.
Summary of the invention
For above shortcomings in prior art, one of technical problem to be solved by this invention is to provide a kind of preparation method of blueberry ferment.
Two of technical problem to be solved by this invention is to provide a kind of blueberry ferment.
The present invention is achieved through the following technical solutions:
A preparation method for blueberry ferment, comprises the following steps:
(1) by blueberry mixed culture fermentation raw material, be uniformly mixed, obtain mixture;
(2) in mixture, enzyme live keeping agent is added;
(3) bacterium liquid is added again, sealing, fermentation;
(4) filter;
Described blueberry mixed culture fermentation raw material is made up of following weight parts raw material: blueberry 70-90 part, honey 15-25 part, salt 0.1-0.5 part.
Preferably,
In described step (3), bacterial classification is mixed by aspergillus oryzae, hay bacillus and saccharomycete, and described aspergillus oryzae, hay bacillus and saccharomycetic mass ratio are (1-4): (1-4): (1-4);
Wherein, the addition of bacterium liquid and the mass ratio of blueberry mixed culture fermentation raw material are 1:2-1:5, and described bacterium liquid is the aqueous solution of bacterial classification, and wherein the mass percentage of bacterial classification is 0.5-1.5%.
In described step (2), the addition of enzyme live keeping agent and the mass ratio of blueberry mixed culture fermentation raw material are 1:20-1:60; in described step (2), enzyme live keeping agent is mixed by trehalose, sweet mellow wine and cysteine, and the mass ratio of described trehalose, sweet mellow wine, cysteine is (1-3): (1-3): (1-3).
Described step (3) fermentation is anaerobic fermentation, fermentation temperature 20 DEG C-50 DEG C, fermentation time 50-150 days.
The invention also discloses a kind of blueberry ferment, adopt power said method to be prepared from.
Concrete, in the present invention:
Trehalose, No. CAS: 99-20-7; Sweet mellow wine, No. CAS: 69-65-8; Cysteine, No. CAS: 52-90-4.
Aspergillus oryzae can obtain by the following method: with add 500 parts of water soakings in every 100 portions of soya-bean cakes by weight 6 hours, boil 3-4 hour after, get liquid by filtered through gauze, adjust its Baume angle value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds soluble starch 2-3wt%, potassium dihydrogen phosphate 0.1-0.3wt%, magnesium sulfate 0.05wt%, ammonium sulfate 0.05wt% is culture medium, moist heat sterilization 20-30 minute at 120-125 DEG C, inoculation aspergillus oryzae test tube strains 1-2 ring after cooling, 28-32 DEG C, cultivate 2-5 days in the shaking table of rotating speed 80-140rmp, obtain aspergillus oryzae.
Hay bacillus can obtain by the following method: with glucose 0.5%-5% by mass percentage, yeast extract 0.2%-1.5%, peptone 0.01%-0.1%, Soy hydrolysate 5%, surplus for distilled water is for culture medium, adjustment pH value is 4.0-7.0, temperature is 120-125 DEG C of moist heat sterilization 15-25 minute, after being cooled to normal temperature, inoculation bacillus subtilis inclined-plane seed 1-2 ring, 20-32 DEG C, cultivate 4-8 days in the shaking table of rotating speed 90-200rpm/min, obtain hay bacillus.
Saccharomycete can obtain by the following method: with yeast extract 1%-2% by mass percentage, peptone 2%-4%, glucose 2%-5%, surplus for distilled water is for culture medium, sterilizing 20-30 minute at its natural ph, 120-125 DEG C, inoculation yeast test tube strains 1-2 ring after cooling, 28-30 DEG C, cultivate 2-5 days in the shaking table of rotating speed 80-120rmp, obtain saccharomycete.
By aspergillus oryzae, hay bacillus and saccharomycete mixing, be added to the water, the bacterium liquid in described step (3) can be obtained.
Blueberry ferment of the present invention, the Nature creating condition of preparation condition simulation ferment, scientific in principle, equipment is simply suitable for large-scale production, can in and unnecessary free radical in human body, anti-oxidant, delay senility, alleviate eye strain, promote cardiovascular health, the effect reach beautifying face and moistering lotion, improving the health.
Detailed description of the invention
Aspergillus oryzae obtains by the following method: with add 500 parts of water soakings in every 100 portions of soya-bean cakes by weight 6 hours, boil 3 hours after, get liquid by filtered through gauze, adjust its Baume angle value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds soluble starch 2.5wt%, potassium dihydrogen phosphate 0.2wt%, magnesium sulfate 0.05wt%, ammonium sulfate 0.05wt% is culture medium, moist heat sterilization 25 minutes at 120 DEG C, inoculation aspergillus oryzae test tube strains 2 ring after cooling, 30 DEG C, cultivate 4 days in the shaking table of rotating speed 100rmp, obtain aspergillus oryzae.
Hay bacillus obtains by the following method: with glucose 2% by mass percentage, yeast extract 1%, peptone 0.05%, Soy hydrolysate 5%, distilled water 91.95% for culture medium, adjustment pH value is 6.0, temperature is 120 DEG C of moist heat sterilizations 20 minutes, after being cooled to normal temperature, inoculation bacillus subtilis inclined-plane seed 2 ring, 25 DEG C, cultivate 6 days in the shaking table of rotating speed 120rpm/min, obtain hay bacillus.
Saccharomycete obtains by the following method: with yeast extract 1.5% by mass percentage, peptone 3%, glucose 4%, distilled water 91.5% for culture medium, in its natural ph, sterilizing 25 minutes at 120 DEG C, inoculation yeast test tube strains 2 ring after cooling, 30 DEG C, cultivate 4 days in the shaking table of rotating speed 100rmp, obtain saccharomycete.
Embodiment 1
A preparation method for blueberry ferment, comprises the following steps:
(1) by blueberry mixed culture fermentation raw material, be uniformly mixed, obtain mixture;
(2) in mixture, enzyme live keeping agent is added;
(3) add bacterium liquid again, mix, sealing, fermentation;
(4) filter;
Described blueberry mixed culture fermentation raw material is made up of following raw material: blueberry 80 kilograms, honey 19.8 kilograms, salt 0.2 kilogram.
In described step (2), the addition of enzyme live keeping agent is 4 kilograms, and the mass ratio of described enzyme live keeping agent and blueberry mixed culture fermentation raw material is 1:25.
In described step (2), enzyme live keeping agent is mixed by trehalose, sweet mellow wine and cysteine, and the mass ratio of described trehalose, sweet mellow wine, cysteine is 1:1:1.
In described step (3), the addition of bacterium liquid is 40 kilograms, and the mass ratio of described bacterium liquid and blueberry mixed culture fermentation raw material is 1:2.5.
The preparation method of described bacterium liquid: aspergillus oryzae, hay bacillus, saccharomycete are mixed by 1:1:1, be added to the water, can obtain bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.
Described step (3) fermentation is anaerobic fermentation, fermentation temperature 36.5 DEG C, fermentation time 80 days.
Embodiment 2
According to the pulp furnish described in embodiment 1 and method preparation, difference is only: aspergillus oryzae, hay bacillus are mixed by 1:1, be added to the water, obtained described bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.Obtain the blueberry ferment of embodiment 2.
Embodiment 3
According to the pulp furnish described in embodiment 1 and method preparation, difference is only: aspergillus oryzae, saccharomycete are mixed by 1:1, be added to the water, obtained described bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.Obtain the blueberry ferment of embodiment 3.
Embodiment 4
According to the pulp furnish described in embodiment 1 and method preparation, difference is only: saccharomycete, hay bacillus are mixed by 1:1, be added to the water, obtained described bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.Obtain the blueberry ferment of embodiment 4.
Test case 1
Adopt prolease activity in determined by ultraviolet spectrophotometry ferment, assay NBT photoreduction is adopted to measure the vigor of SOD in ferment, adopt iodine colorimetry to measure amylase activity with reference to " national clinical examination operational procedure ", with reference to QB/T1803-1993, adopt titration measuring lipase activity.In the blueberry ferment prepare embodiment 1-4 and comparative example 1, enzyme activity measures, and test result is in table 1:
Table 1 primary efficacy enzyme activity unit: U/mL
| Enzyme class | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Protease | 1786 | 1625 | 1653 | 1649 |
| Amylase | 35.4 | 31.2 | 30.6 | 31.5 |
| Lipase | 3.3 | 2.7 | 2.9 | 2.8 |
| Superoxide dismutase | 366 | 341 | 345 | 339 |
Claims (5)
1. a preparation method for blueberry ferment, is characterized in that, comprises the following steps:
(1) by blueberry mixed culture fermentation raw material, be uniformly mixed, obtain mixture;
(2) in mixture, enzyme live keeping agent is added;
(3) bacterium liquid is added again, sealing, fermentation;
(4) filter;
Described blueberry mixed culture fermentation raw material is made up of following weight parts raw material: blueberry 70-90 part, honey 15-25 part, salt 0.1-0.5 part.
2. the preparation method of blueberry ferment as claimed in claim 1, it is characterized in that, in described step (3), bacterial classification is mixed by aspergillus oryzae, hay bacillus and saccharomycete, and described aspergillus oryzae, hay bacillus and saccharomycetic mass ratio are (1-4): (1-4): (1-4);
Wherein, the addition of bacterium liquid and the mass ratio of blueberry mixed culture fermentation raw material are 1:2-1:5, and described bacterium liquid is the aqueous solution of bacterial classification, and wherein the mass percentage of bacterial classification is 0.5-1.5%.
3. the preparation method of blueberry ferment as claimed in claim 1; it is characterized in that; in described step (2), the addition of enzyme live keeping agent and the mass ratio of blueberry mixed culture fermentation raw material are 1:20-1:60; in described step (2), enzyme live keeping agent is mixed by trehalose, sweet mellow wine and cysteine, and the mass ratio of described trehalose, sweet mellow wine, cysteine is (1-3): (1-3): (1-3).
4. the preparation method of the blueberry ferment as described in claim 1 and 2 and 3, is characterized in that, described step (3) fermentation is anaerobic fermentation, fermentation temperature 20 DEG C-50 DEG C, fermentation time 50-150 days.
5. a blueberry ferment, is characterized in that, adopts method according to any one of claim 1-4 to be prepared from.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106038592A (en) * | 2016-06-29 | 2016-10-26 | 李仁山 | Compound for preventing and treating cardiovascular and cerebrovascular diseases and preparation method thereof |
| CN108391814A (en) * | 2018-04-11 | 2018-08-14 | 邵士玲 | A kind of production method of blueberry ferment and its stoste |
| CN109123518A (en) * | 2018-09-03 | 2019-01-04 | 滁州学院 | A kind of preparation method of purple sweet potato ferment |
| CN115475116A (en) * | 2022-09-20 | 2022-12-16 | 贵州酵德生物科技有限公司 | Preparation method of ferment distillate and application of ferment distillate as eye care solution |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106038592A (en) * | 2016-06-29 | 2016-10-26 | 李仁山 | Compound for preventing and treating cardiovascular and cerebrovascular diseases and preparation method thereof |
| CN108391814A (en) * | 2018-04-11 | 2018-08-14 | 邵士玲 | A kind of production method of blueberry ferment and its stoste |
| CN109123518A (en) * | 2018-09-03 | 2019-01-04 | 滁州学院 | A kind of preparation method of purple sweet potato ferment |
| CN115475116A (en) * | 2022-09-20 | 2022-12-16 | 贵州酵德生物科技有限公司 | Preparation method of ferment distillate and application of ferment distillate as eye care solution |
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Application publication date: 20151202 |