CN105211865A - A kind of black fruit lyceum ferment and preparation method thereof - Google Patents
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Abstract
The present invention relates to a kind of black fruit lyceum ferment and preparation method thereof, the black fruit lyceum of traditional medicine-food two-purpose is utilized to prepare ferment as raw material first, the Nature creating condition of preparation condition simulation ferment, scientific in principle, equipment is simple, be suitable for large-scale production, fermentation gained ferment product not only has abundant protease, lipase, amylase, cellulase, superoxide dismutase, metabolite and a large amount of probiotic cells, and possess tonic effect of black fruit lyceum self, not only fill up the blank of prior art, and there is larger nutritive value and health-care efficacy, long-term eating can reach toxin-expelling and face nourishing, softening blood vessel, improve microcirculation, improve antioxidant ability of organism, delay senility, the medical value of alleviating asthenopia etc. and health-care effect.
Description
Technical field
The present invention relates to biological fermentation field, be specifically related to a kind of black fruit lyceum ferment and preparation method thereof.
Background technology
Black fruit lyceum (LyciumruthenicumMurr), another name " Soviet Union matrimony vine ", Tibetan medicine claims " other agate ", anaesthetic claims " Qiao Nuoying-Ha Er mug(unit of measure) ", for Solanaceae Lycium, many quils, multi-branched, branch is hard in white or canescence, the irregular vertical stripe of tool, sprig top becomes echinate, 2 ~ 6 pieces, leaf clusters on brachyplast, 1 ~ 2 is spent to be born on brachyplast, berry is spherical, in atropurpureus after ripe, slightly cave in top, diameter 4mm ~ 9mm, highly general at 20cm ~ 50cm, flowering fruit bearing stage is in 5 ~ October, seed is kidney shape, brown, it is the perennial salt tolerant of new excavation in recent years, drought resisting wild barbarum resource, be distributed in Ningxia, Gansu, Qinghai, the Inner Mongol, Xinjiang, Tibet and North Shaanxi loess plateau, the Central Asia, Caucasia and European Region also have distribution, its ripe berry is black, be rich in anthocyanin class pigment, be different from matrimony vine, therefore be referred to as black fruit lyceum, among the people often eaten raw as wild fruit or squeezed the juice do red drink and eat, also in its fruit useful, contained pigment makes dyeing.
Effective medicinal components and the lycium barbarum of black fruit lyceum are close.Modern study finds, lycium ruthenicum fruit is containing a certain amount of essential fatty acid, alkaloid, phenols, protein, vitamin, and containing 18 kinds of essential amino acids, its trace element is also very abundant, in addition containing more reduction polysaccharide and colors, especially containing abundant natural procyanidins, the title of the king that custom has " OPC ".Black fruit lyceum has higher medical value and nutritive value as can be seen here, research finds, its active ingredient mainly comprises the following aspects: (1) nutritional labeling: crude fat content is about 6%, main fatty acid has 3 kinds, mostly is unrighted acid, and protein content is about about 11%, total reducing sugar is about 34%, content of reducing sugar is about 33%, in addition, containing 17 seed amino acids and be rich in multivitamin E; (2) polyphenols such as anthocyanin; (3) Flavonoid substances: be mainly anthocyanin; (4) OPC.
About the pharmacological action of black fruit lyceum, Tibetan medicine is used as medicine with its ripening fruits, the illnesss such as treatment cardiopyretic disease, heart disease, irregular menstruation, menelipsis.Modern study finds, its pharmacologically active relates generally to the following aspects: (1) is hypoglycemic, antifatigue, the effect of raising immunity of organisms: polysaccharide has good regulating action and is confirmed by a large amount of research institute, and also there is the multiple physiologically active such as raising hypoxia-bearing capability, enhancing immunity, much research shows, lycium ruthenicum polysaccharide has a lot of immunoloregulation function, comprise the activation of various immunocyte, traditional Chinese medical science current research shows, and lycium ruthenicum polysaccharide can strengthen cell and get involved immunity and humoral immune reaction; (2) anti-oxidant anti-aging effect: the ripe berry of black fruit lyceum is rich in abundant pigment polyphenol substance, mauve pigment and OPC etc., the test of many research workers all demonstrates anthocyanin and has scavenging free radicals and oxidation resistant function, OPC has anti-oxidant, scavenging free radicals, and its oxidation resistance is 50 times of vitamin E; (3) anticancer antitumor action: research finds that lycium ruthenicum polysaccharide and pigment polyphenol also have certain prevention and resistant function to tumour and cancer, found by clinical and experimental study, OPC can prevent the carcinoma of the rectum, and preventative higher than colon cancer to the carcinoma of the rectum.
Ferment is the saying of Japan and Taiwan, so-called " enzyme ", it is protein, RNA or its complex that catalysis specified chemical is reacted, also ferment is the active material be made up of several amino acids, vitamin and mineral matter to have expert to think, is called as " active material " and " grasping the material of all vital movements ".As everyone knows, all health means are qi and blood service, and qi and blood is from absorbed nutrition, and nutrient must decompose again the Small molecular of about 15 μm under the effect of ferment, Gut wall epithelial cells could be passed, by capillary absorbance, there is diastase in oral cavity, in stomach, have pepsin, liver then secretes fatty ferment, spleen then secretes various comprehensive enzyme, and these ferment by promoting that it absorbs to the decomposition of nutrient, thus reach the comprehensive function of conditioning comprehensively.It can thus be appreciated that the effect of ferment is most important.
At present, for black fruit lyceum ferment research and produce and still belong to blank, the research had no about black fruit lyceum ferment is reported.
Summary of the invention
Namely object of the present invention is to provide a kind of nutritious black fruit lyceum ferment and preparation method thereof.
The technical scheme that the present invention solves this technical problem is:
A preparation method for black fruit lyceum ferment, comprises the following steps: juice, primary enzymolysis, secondary enzymolysis are got in separation, the fermentation of culture propagation, acetic acid bacteria, allotment, chilling solidification, dry, pulverizing.
Concrete:
(1) juice is got in separation: by black fruit lyceum crushing and beating, is separated seed and skin slag, obtains fruit juice;
(2) primary enzymolysis: adopt pectase to carry out primary enzymolysis;
(3) secondary enzymolysis: adopt protease, amylase and cellulase to carry out secondary enzymolysis;
(4) culture propagation: the black fruit lyceum juice after described enzymolysis is separated and gets juice, add saccharomycetes to make fermentation, separation of supernatant;
(5) acetic acid bacteria fermentation: add acetic acid bacteria standing for fermentation in described supernatant, obtain zymotic fluid;
(6) allocate: in described zymotic fluid, add color stabilizer, homogeneous obtains black fruit lyceum enzyme liquid;
(7) chilling solidification: described black fruit lyceum enzyme liquid is being carried out quick-frozen;
(8) dry: black fruit lyceum ferment good for quick-frozen is carried out vacuum freeze drying;
(9) pulverize: dried matrimony vine ferment is pulverized, obtains black fruit lyceum ferment powder.
Preferably, the heating-up temperature of described primary enzymolysis 50 ~ 60 DEG C, the addition 10 ~ 15g/T of pectase, enzymolysis time 2 ~ 3h; The heating-up temperature of described secondary enzymolysis 40 ~ 50 DEG C, the addition 15 ~ 20g/T of protease, amylase and cellulase, enzymolysis time 1 ~ 2h; Described yeast-leavened temperature is 30 ~ 35 DEG C, and pH is 4 ~ 6, and saccharomycete inoculum concentration is 2 ~ 5%, ferments 1 ~ 2 day; The temperature of described acetic acid bacteria fermentation is 30 ~ 35 DEG C, and the inoculum concentration of acetic acid bacteria is 2 ~ 5%, fermentation 10 ~ 24h; Described color stabilizer addition is 0.1 ~ 0.5%; The temperature of described chilling solidification is about-40 DEG C.
Preferred further, the heating-up temperature of described primary enzymolysis 55 DEG C, the addition 12g/T of pectase, enzymolysis time 2h; The heating-up temperature of described secondary enzymolysis 45 DEG C, the addition 15g/T of protease, amylase and cellulase, enzymolysis time 2h; Described yeast-leavened temperature is 35 DEG C, and pH is 6, and saccharomycete inoculum concentration is 3%, ferments 2 days; The temperature of described acetic acid bacteria fermentation is 35 DEG C, and the inoculum concentration of acetic acid bacteria is 3%, fermentation 12h; Described color stabilizer addition is 0.2%; The temperature of described chilling solidification is-40 DEG C.
Described pectase is any one or combination in polygalacturonase, pectin lyase and pectinesterase.
Described saccharomycete is any one in distillery yeast and aroma-producing yeasts.
Described color stabilizer can be any one or combination in ascorbic acid, arabo-ascorbic acid, citric acid.
Beneficial effect of the present invention:
(1) the present invention utilizes the black fruit lyceum of traditional medicine-food two-purpose to prepare ferment as raw material first, fermentation gained ferment product not only has abundant protease, lipase, amylase, cellulase, superoxide dismutase, metabolite and a large amount of probiotic cells, and possess tonic effect of black fruit lyceum self, not only fill up the blank of prior art, and there is larger nutritive value and health-care efficacy, long-term eating can reach toxin-expelling and face nourishing, softening blood vessel, improve microcirculation, improve antioxidant ability of organism, delay senility, the medical value of alleviating asthenopia etc. and health-care effect.
(2) preparation method of black fruit lyceum ferment of the present invention, the Nature creating condition of preparation condition simulation ferment, scientific in principle, equipment is simple, be suitable for large-scale production, the main component of gained ferment also has trace element, mineral matter, vitamin, amino acid, protein, carbohydrate etc., have and alleviate enteron aisle load, activate healthy cycle system, regulate microecological balance, strengthen human body cell vigor, purify the blood, enhance metabolism, strengthen metabolic function, health products or cosmetic field can be widely used in.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, the usually conveniently conditioned disjunction condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage, ratio, ratio or number by weight.
Unless otherwise defined, all specialties used in literary composition and scientific words and one skilled in the art the meaning be familiar with identical.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The use that better implementation method described in literary composition and material only present a demonstration.
Embodiment 1:
Select high-quality black fruit lyceum, cleaning, drains; By black fruit lyceum crushing and beating, be separated seed and skin slag, obtain fruit juice; Primary enzymolysis: adopt polygalacturonase and pectin lyase to carry out primary enzymolysis, heating-up temperature 50 DEG C, the addition 15g/T of polygalacturonase and pectin lyase, enzymolysis time 2h; Protease, amylase and cellulase is adopted to carry out secondary enzymolysis, heating-up temperature 40 DEG C, the addition 15g/T of protease, amylase and cellulase, enzymolysis time 2h; Be separated by black fruit lyceum juice after described enzymolysis and get juice, add alcohol yeast fermentation, temperature is 30 DEG C, and pH is 6, and alcohol yeast inoculum concentration is 2%, ferments 2 days, separation of supernatant; In described supernatant, add acetic acid bacteria standing for fermentation, temperature is 30 DEG C, and the inoculum concentration of acetic acid bacteria is 2%, and fermentation 10h, obtains zymotic fluid; In described zymotic fluid, add 0.1% arabo-ascorbic acid, homogeneous obtains black fruit lyceum enzyme liquid; Described black fruit lyceum enzyme liquid is being carried out-40 DEG C of quick-frozens; Black fruit lyceum ferment good for quick-frozen is carried out vacuum freeze drying; Dried matrimony vine ferment is pulverized, obtains black fruit lyceum ferment powder.
Embodiment 2:
Select high-quality black fruit lyceum, cleaning, drains; By black fruit lyceum crushing and beating, be separated seed and skin slag, obtain fruit juice; Pectin lyase and pectinesterase is adopted to carry out primary enzymolysis, heating-up temperature 60 DEG C, the addition 10g/T of pectin lyase and pectinesterase, enzymolysis time 2h; Protease, amylase and cellulase is adopted to carry out secondary enzymolysis; Heating-up temperature 40 DEG C, the addition 15g/T of protease, amylase and cellulase, enzymolysis time 2h; Be separated by black fruit lyceum juice after described enzymolysis and get juice, add the fermentation of aroma-producing yeasts bacterium, the temperature of fermentation is 30 DEG C, and pH is 4, and aroma-producing yeasts bacterium inoculum concentration is 5%, ferments 2 days; Separation of supernatant; In described supernatant, add acetic acid bacteria standing for fermentation, temperature is 30 DEG C, and the inoculum concentration of acetic acid bacteria is 5%, fermentation 20h; Obtain zymotic fluid; In described zymotic fluid, add 0.5% ascorbic acid, homogeneous obtains black fruit lyceum enzyme liquid; Described black fruit lyceum enzyme liquid is carried out quick-frozen at-40 DEG C; Black fruit lyceum ferment good for quick-frozen is carried out vacuum freeze drying; Dried matrimony vine ferment is pulverized, obtains black fruit lyceum ferment powder.
Embodiment 3:
Select high-quality black fruit lyceum, cleaning, drains; By black fruit lyceum crushing and beating, be separated seed and skin slag, obtain fruit juice; Pectinesterase is adopted to carry out primary enzymolysis, heating-up temperature 55 DEG C, the addition 12g/T of pectinesterase, enzymolysis time 2h; Protease, amylase and cellulase is adopted to carry out secondary enzymolysis, heating-up temperature 45 DEG C, the addition 15g/T of protease, amylase and cellulase, enzymolysis time 2h; Be separated by black fruit lyceum juice after described enzymolysis and get juice, add the fermentation of aroma-producing yeasts bacterium, temperature is 35 DEG C, and pH is 6, and aroma-producing yeasts bacterium inoculum concentration is 3%, ferments 2 days, separation of supernatant; In described supernatant, add acetic acid bacteria standing for fermentation, temperature is 35 DEG C, and the inoculum concentration of acetic acid bacteria is 3%, and fermentation 12h, obtains zymotic fluid; In described zymotic fluid, add 0.2% citric acid, homogeneous obtains black fruit lyceum enzyme liquid; Described black fruit lyceum enzyme liquid is carried out quick-frozen at-40 DEG C; Black fruit lyceum ferment good for quick-frozen is carried out vacuum freeze drying; Dried matrimony vine ferment is pulverized, obtains black fruit lyceum ferment powder.
Embodiment 4: black fruit lyceum enzyme activity component content
The black fruit lyceum ferment of embodiment 1 ~ 3 is measured polysaccharide and general flavone content and SOD respectively according to the assay method that superoxide dismutase (SOD) in LBP-X assay method in GB/T18672 ~ 2002 and DB13/T385 ~ 1998 food Determination of Total Flavonoids method and GB/T5009.171 ~ 2003 health food is active respectively active, get step (2) gained black fruit lyceum juice as a comparison case.Result is as shown in table 1:
Table 1 black fruit lyceum enzyme activity component content
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Polysaccharide (%) | 20.2 | 20.3 | 22.1 | 10.5 |
| General flavone (g/L) | 9.36 | 9.42 | 9.45 | 5.24 |
| SOD activity (CFU/mL) | 165.23 | 164.23 | 166.31 | 120.23 |
Result shows, and black fruit lyceum ferment of the present invention comprises abundant polysaccharide and general flavone active component, has excellent SOD active, and comparatively black fruit lyceum juice has and significantly improves, and achieving significant technique effect, is a kind of very excellent health product.
The foregoing is only preferred embodiment of the present invention, and be not used to limit substantial technological context of the present invention, substantial technological content of the present invention is broadly defined in the right of application, any technology entities that other people complete or method, if with application right define identical, also or a kind of change of equivalence, be all covered by being regarded as among this right.
Claims (8)
1. a preparation method for black fruit lyceum ferment, is characterized in that, comprises the following steps: juice, primary enzymolysis, secondary enzymolysis are got in separation, the fermentation of culture propagation, acetic acid bacteria, allotment, chilling solidification, dry, pulverizing.
2. the preparation method of black fruit lyceum ferment according to claim 1, is characterized in that, comprise the following steps:
(1) juice is got in separation: by black fruit lyceum crushing and beating, is separated seed and skin slag, obtains fruit juice;
(2) primary enzymolysis: adopt pectase to carry out primary enzymolysis;
(3) secondary enzymolysis: adopt protease, amylase and cellulase to carry out secondary enzymolysis;
(4) culture propagation: the black fruit lyceum juice after described enzymolysis is separated and gets juice, add saccharomycetes to make fermentation, separation of supernatant;
(5) acetic acid bacteria fermentation: add acetic acid bacteria standing for fermentation in described supernatant, obtain zymotic fluid;
(6) allocate: in described zymotic fluid, add color stabilizer, homogeneous obtains black fruit lyceum enzyme liquid;
(7) chilling solidification: described black fruit lyceum enzyme liquid is being carried out quick-frozen;
(8) dry: black fruit lyceum ferment good for quick-frozen is carried out vacuum freeze drying;
(9) pulverize: dried matrimony vine ferment is pulverized, obtains black fruit lyceum ferment powder.
3. the preparation method of black fruit lyceum ferment according to claim 2, is characterized in that:
The heating-up temperature of described primary enzymolysis 50 ~ 60 DEG C, the addition 10 ~ 15g/T of pectase, enzymolysis time 2 ~ 3h; The heating-up temperature of described secondary enzymolysis 40 ~ 50 DEG C, the addition 15 ~ 20g/T of protease, amylase and cellulase, enzymolysis time 1 ~ 2h; Described yeast-leavened temperature is 30 ~ 35 DEG C, and pH is 4 ~ 6, and saccharomycete inoculum concentration is 2 ~ 5%, ferments 1 ~ 2 day; The temperature of described acetic acid bacteria fermentation is 30 ~ 35 DEG C, and the inoculum concentration of acetic acid bacteria is 2 ~ 5%, fermentation 10 ~ 24h; Described color stabilizer addition is 0.1 ~ 0.5%; The temperature of described chilling solidification is about-40 DEG C.
4. the preparation method of black fruit lyceum ferment according to claim 3, is characterized in that:
The heating-up temperature of described primary enzymolysis 55 DEG C, the addition 12g/T of pectase, enzymolysis time 2h; The heating-up temperature of described secondary enzymolysis 45 DEG C, the addition 15g/T of protease, amylase and cellulase, enzymolysis time 2h; Described yeast-leavened temperature is 35 DEG C, and pH is 6, and saccharomycete inoculum concentration is 3%, ferments 2 days; The temperature of described acetic acid bacteria fermentation is 35 DEG C, and the inoculum concentration of acetic acid bacteria is 3%, fermentation 12h; Described color stabilizer addition is 0.2%; The temperature of described chilling solidification is-40 DEG C.
5. the preparation method of black fruit lyceum ferment according to claim 3, is characterized in that: described pectase is any one or combination in polygalacturonase, pectin lyase and pectinesterase.
6. the preparation method of black fruit lyceum ferment according to claim 3, is characterized in that: described saccharomycete is any one in distillery yeast and aroma-producing yeasts.
7. the preparation method of black fruit lyceum ferment according to claim 3, is characterized in that: described color stabilizer can be any one or combination in ascorbic acid, arabo-ascorbic acid, citric acid.
8. the black fruit lyceum ferment that the preparation method according to any one of claim 1 ~ 7 obtains.
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