CN105146517A - 降低胆固醇的酵素原液及其制备方法 - Google Patents
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Abstract
一种降低胆固醇的酵素原液，其特征在于，由以下质量百分比的组分制成：果蔬21％、红糖5％、益生菌群0.1％、调味料5％、氯化钠0.2％、富硒酵母0.1％、香椿素2％、百合提取物0.2％、绞股蓝提取物0.2％、芝麻叶提取物0.2％、党参提取物0.2％、白芷提取物0.2％、西洋参提取物0.2％、丝瓜络提取物0.2％、薄荷叶提取物0.2％、余量为纯净水；本发明配方简单，各组分之间搭配合理，营养互补，制备出来的饮料色泽自然，无异味，口感好，长喝能够起到降低胆固醇的功效。
Description
技术领域
本发明涉及酵素技术领域，具体涉及一种降低胆固醇的酵素原液及其制备方法。
背景技术
果蔬汁饮料具有营养丰富、味道鲜美的特点，含有天然抗氧化剂，能消除人体内有害的“自由基”。然而普通果蔬汁饮料随着储存时间增长，质量风味发生变化，需添加防腐剂、抗氧化剂和稳定剂等。通过微生物发酵，不但能够提高果蔬汁的稳定性，免去添加防腐剂等对人体造成的危害，还能在保留原果蔬汁的营养成分基础上，生成多种风味物质，提高营养价值，帮助消化吸收。
酵素饮料的发酵制备过程能够促进果蔬原料中碳水化合物、蛋白质、脂类等物质的代谢反应，大量产生和积累初级及次级代谢产物，生成有机酸、低聚糖、糖醇、酶类、低聚肽、多酚等多种有益成分；同时，酵素饮料中还包含果蔬原料及微生物自身所含有的营养及功能成分。这些有益成分可以促进肠道有益菌的增殖，抑制有害菌的繁殖及腐败物质形成，起到调节肠道菌群平衡、增强免疫、促进睡眠、延缓衰老等作用，对人体有多种有益功效。因而，利用天然果蔬制备酵素饮料因其营养保健功能和独特的风味深受广大消费者的青睐。
发明专利CN102308997B提供了一种植物酵素的制备方法，用多种植物、蔬果、种子、草药、菇类、海藻为原料，进行植物酵素的自然抽出含有植物有效成分的液体，在经过发酵熟成，得到液体状的植物酵素原液；得到的植物酵素原液含有多酶酵素、蛋白质分解酵素、脂肪分解酵素、淀粉分解酵素，并含有原花色素、多种天然维生素、矿物质、氨基酸和微量元素等。用得到的植物酵素原液，制成植物酵素液体口服液、植物酵素固体粉末或植物酵素胶囊。发明专利CN102599569B提出了木瓜酵素及其生产方法，采用的原料按质量份：碎米为5份、木瓜汁为3份、鲜木瓜为15份、功能红曲为2份，通过以下步骤制成：(1)浸泡碎米；粉碎鲜木瓜；粉碎木瓜及榨汁，提取木瓜汁；(2)加入超滤水到蒸煮塔中，水烧开后投入碎米蒸煮3小时，降温至70℃，加入木瓜汁及淀粉酶，再加入粉碎的鲜木瓜；(3)加入功能红曲后，再加入糖化酶、果胶酶，调整pH值为4.5；(4)降温至28℃～38℃，投入活性干酵母，自然发酵72小时；(5)按第(4)步得到的发酵液质量，加入麸皮、谷壳进行二次发酵，时间18个月；(6)滤出原液，多次过滤后，加入甜蜜素调整口味，即成木瓜酵素。
天然果蔬酵素饮料调和浓浆与水果和蔬菜汁混配后，不但能调制出各种色、香、味俱全的天然饮料来，而且对人体有很好的营养保健作用。
发明内容
本发明所要解决的技术问题在于提供一种配制简单，成本低，营养丰富，降低胆固醇的酵素原液。
本发明所要解决的技术问题采用以下技术方案来实现：
一种降低胆固醇的酵素原液，由以下质量百分比的组分制成：果蔬21％、红糖5％、益生菌群0.1％、调味料5％、氯化钠0.2％、富硒酵母0.1％、香椿素2％、百合提取物0.2％、绞股蓝提取物0.2％、芝麻叶提取物0.2％、党参提取物0.2％、白芷提取物0.2％、西洋参提取物0.2％、丝瓜络提取物0.2％、薄荷叶提取物0.2％、余量为纯净水；
上述酵素原液的制备方法如下：
(1)按照上述原料配方准备好原料；
(2)将上述果蔬放入发酵罐(发酵罐为特制的，铁质并且侧部留有排气口或者观察口)；
(3)在发酵罐中根据配料表的比例加入红糖、调味料、氯化钠、富硒酵母、香椿素、百合提取物、绞股蓝提取物、芝麻叶提取物、党参提取物、白芷提取物、西洋参提取物、丝瓜络提取物、薄荷叶提取物和纯净水，并且慢速搅拌均匀；
(4)在发酵罐中加入益生菌群，其中益生菌群包括嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、双歧杆菌、粪链球菌、乳球菌和中介链球菌，添加的比例为等值添加；
(5)将发酵罐密封，在常温下(20℃左右为宜)进行发酵；注意：发酵期间，每天都需要查看发酵罐，排除发酵过程中产生的多余气体；
(6)待发酵罐产生大量酵素原液的时候(约50天左右)，采用板框过滤器，将酵素原液分离出来，同时去除发酵的原料；
(7)将酵素原液，低温保存(4℃左右为宜)。完成培养后的酵素原液，可直接用于口服液、酵素饮料或其他各种酵素产品。
所述香椿素的制备方法如下：
(1)将夏季或秋季比较老练的香椿叶采摘下来，用纯碱溶液清洗干净并沥干水待用；
(2)将沥干水的香椿叶切粉碎，用200目滤网进行压滤，除去纤维残渣，留汁待用；
(3)在步骤(2)中的香椿汁在真空环境下干燥并粉碎即可，真空包装即可。
上述果蔬是由木瓜、菠萝、豆芽苗、葡萄柚、生菜、菠菜、芝麻叶、西瓜、沙棘、香蕉和茄子构成，其中木瓜、菠萝、豆芽苗、葡萄柚、生菜、菠菜、西瓜、沙棘、香蕉的质量比为1:1:1:1:1:1:1:1:1。
上述调味料是由以下质量百分比的组分制成：驴血干粉10％、烤羊骨粉10％、石榴籽粉10％、芦根粉10％、沙棘粉10％、咖啡粉10％、海藻粉10％、香蕉粉10％、炙甘草粉10％、茄子粉10％。
1.本发明采用公认的含天然酵素最多的水果或者蔬菜作为酵素饮料的原料，比如菠萝中含有大量菠萝蛋白酶、豆芽苗中的酶含量是普通蔬菜和水果的100倍，最大程度得提高了产品的天然酵素含量，有助于其活性成分的保留；原料所含的天然酵素，同时也将协助随后的发酵工程。
2.在原料的选择上，除了富含天然酵素外，搭配了生菜和菠菜，原因在于生菜和菠菜中含有的酵素富含抗氧化物质。研究表明生菜和菠菜中的叶绿素可以促进其酵素的吸收。另外，葡萄柚中的酵素可以降低甘油三酯，从而降低胆固醇。
3.传统的酵素采用自然发酵的过程，对酵素的菌很难控制其品种、发酵时间等。本发明经过反复试验，选择了适合本产品的发酵的指定酵素菌群，有利于控制酵素的生产，适合产业化。
本发明的有益效果是：本发明配方简单，各组分之间搭配合理，营养互补，制备出来的酵素原液色泽自然，无异味，口感好，长喝能够起到降低胆固醇的功效。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种降低胆固醇的酵素原液，由以下质量百分比的组分制成：果蔬21％、红糖5％、益生菌群0.1％、调味料5％、氯化钠0.2％、富硒酵母0.1％、香椿素2％、百合提取物0.2％、绞股蓝提取物0.2％、芝麻叶提取物0.2％、党参提取物0.2％、白芷提取物0.2％、西洋参提取物0.2％、丝瓜络提取物0.2％、薄荷叶提取物0.2％、余量为纯净水；
上述酵素原液的制备方法如下：
(1)按照上述原料配方准备好原料；
(2)将上述果蔬放入发酵罐(发酵罐为特制的，铁质并且侧部留有排气口或者观察口)；
(3)在发酵罐中根据配料表的比例加入红糖、调味料、氯化钠、富硒酵母、香椿素、百合提取物、绞股蓝提取物、芝麻叶提取物、党参提取物、白芷提取物、西洋参提取物、丝瓜络提取物、薄荷叶提取物和纯净水，并且慢速搅拌均匀；
(4)在发酵罐中加入益生菌群，其中益生菌群包括嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、双歧杆菌、粪链球菌、乳球菌和中介链球菌，添加的比例为等值添加；
(5)将发酵罐密封，在常温下(20℃左右为宜)进行发酵；注意：发酵期间，每天都需要查看发酵罐，排除发酵过程中产生的多余气体；
(6)待发酵罐产生大量酵素原液的时候(约50天左右)，采用板框过滤器，将酵素原液分离出来，同时去除发酵的原料；
(7)将酵素原液，低温保存(4℃左右为宜)。完成培养后的酵素原液，可直接用于口服液、酵素饮料或其他各种酵素产品。
所述香椿素的制备方法如下：
(1)将夏季或秋季比较老练的香椿叶采摘下来，用纯碱溶液清洗干净并沥干水待用；
(2)将沥干水的香椿叶切粉碎，用200目滤网进行压滤，除去纤维残渣，留汁待用；
(3)在步骤(2)中的香椿汁在真空环境下干燥并粉碎即可，真空包装即可。
上述果蔬是由木瓜、菠萝、豆芽苗、葡萄柚、生菜、菠菜、芝麻叶、西瓜、沙棘、香蕉和茄子构成，其中木瓜、菠萝、豆芽苗、葡萄柚、生菜、菠菜、西瓜、沙棘、香蕉的质量比为1:1:1:1:1:1:1:1:1。
上述调味料是由以下质量百分比的组分制成：驴血干粉10％、烤羊骨粉10％、石榴籽粉10％、芦根粉10％、沙棘粉10％、咖啡粉10％、海藻粉10％、香蕉粉10％、炙甘草粉10％、茄子粉10％。
为了实际生产，及为市场销售提供可靠的依据，对本发明制备的饮料进行了大量的动物急性毒性试验、动物长期毒性试验以及治疗疾病的大量临床试验，对该药投入治疗疾病的使用环节提供了科学而客观的依据。其试验方法和试验结果分别如下：
为了验证本发明制备的饮料的安全性，申请人进行了动物急性毒性试验：
样品：由本发明的组方制备的酵素原液。
试验动物：小白鼠，体重平均在40g左右，雌雄随机选择，由安徽医科大学提供。
方法和结果：取小白鼠50只，分成5组，每组10只，饥饿15小时左右，直接将本申请的酵素原液进行灌喂，按每只每次20ml灌喂药物，第1、2、3、4、5组分别在24小时内灌喂药物1、2、3、4、5次，观察5天，小白鼠活动正常，无毒性反应，无死亡。表明本申请饮料无急性毒性。
为了验证本发明酵素原液的安全性，申请人进行了动物长期毒性试验：
试验动物：大白鼠，体重平均在130g左右，雌雄随机选择，由安徽医科大学提供。
方法和结果：取大白鼠50只，分成5组，每组10只，其中第1、2、3、4组作为给药组，直接将本申请的酵素原液进行灌喂，每组分别灌喂15ml、20ml、30ml、40ml，第五组正常喂食作为对照组，每日一次，连续灌喂90天，测体重，于最后一次给药后24小时断头处死，测血、尿常规、肝功能、肾功能，取心、肾等内脏，观察组织形态的变化，观察剂量的作用，观察饮食、活动的变化，实验证明给药组与对照组比较无显著变化，可见按公斤体重计算相对于实际50-200倍的剂量均无毒性反应，是一种安全的酵素原液。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种降低胆固醇的酵素原液，其特征在于，由以下质量百分比的组分制成：果蔬21％、红糖5％、益生菌群0.1％、调味料5％、氯化钠0.2％、富硒酵母0.1％、香椿素2％、百合提取物0.2％、绞股蓝提取物0.2％、芝麻叶提取物0.2％、党参提取物0.2％、白芷提取物0.2％、西洋参提取物0.2％、丝瓜络提取物0.2％、薄荷叶提取物0.2％、余量为纯净水；
上述酵素原液的制备方法如下：
(1)按照上述原料配方准备好原料；
(2)将上述果蔬放入发酵罐，发酵罐侧部留有排气口或者观察口；
(3)在发酵罐中根据配料表的比例加入红糖、调味料、氯化钠、富硒酵母、香椿素、百合提取物、绞股蓝提取物、芝麻叶提取物、党参提取物、白芷提取物、西洋参提取物、丝瓜络提取物、薄荷叶提取物和纯净水，并且慢速搅拌均匀；
(4)在发酵罐中加入益生菌群；
(5)将发酵罐密封，在常温下进行发酵；注意：发酵期间，每天都需要查看发酵罐，排除发酵过程中产生的多余气体；
(6)待发酵罐产生大量酵素原液的时候，采用板框过滤器，将酵素原液分离出来，同时去除发酵的原料；
(7)将酵素原液，低温保存。
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| CN111357988A (zh) * | 2020-04-22 | 2020-07-03 | 智昌药业(云南)有限公司 | 一种富硒复合酵素及其制作工艺 |
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