CN105211867A - A kind of black fruit lyceum compound fruit ferment and preparation method thereof - Google Patents
A kind of black fruit lyceum compound fruit ferment and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of black fruit lyceum compound fruit ferment and preparation method thereof, the valuable integration of drinking and medicinal herbs medicinal material black fruit lyceum with major application value is extracted, after obtaining extract, itself and fresh mix fruit are prepared ferment as fermenting raw materials, gained ferment not only has abundant protease, lipase, amylase, cellulase, superoxide dismutase, metabolite and a large amount of probiotic cells, and possess tonic effect of raw material self, not only fill up the blank of prior art, and there is larger nutritive value and health-care efficacy.
Description
Technical field
The present invention relates to biological fermentation field, be specifically related to a kind of black fruit lyceum compound fruit 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, be commonly referred to as " 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 ".Fruit ferment is also known as comprehensive plant organized enzyme, and it is produced by mature fruit fermentation, with health role to human body.The effect of fruit ferment mainly contains three major types: toxin expelling, lose weight, fill blood.As everyone knows, all health means are qi and blood service, and qi and blood is from absorbed nutrition, nutrient must decompose again the Small molecular of about 15 μm under the effect of ferment, could pass Gut wall epithelial cells, by capillary absorbance, it can thus be appreciated that the effect of ferment is most important.Diastase is had in oral cavity, pepsin is had in stomach, liver then secretes fatty ferment, spleen then secretes various comprehensive enzyme, to the decomposition of nutrient, these ferment are by promoting that it absorbs, and by adding fruit ferment, it can strengthen further and absorbs the decomposition of all kinds of nutrient, thus reach the comprehensive function of comprehensively nursing one's health.
At present, the investigation and application for fruit ferment occurs successively, but black fruit lyceum extract and mixed fruit composite fermentation are prepared ferment, and there is not been reported.
Summary of the invention
The object of the present invention is to provide a kind of nutritious black fruit lyceum compound fruit ferment completely newly and preparation method thereof
The technical scheme that the present invention solves this technical problem is:
A kind of black fruit lyceum compound fruit ferment, it is by being prepared from the black fruit lyceum extract of equivalent and the mixed culture fermentation of fruit ferment Normal juice.
The preparation method of described black fruit lyceum extract is: black fruit lyceum is dry, pulverize, cross 120 mesh sieves, the ratio by weight 1:10 adds 95% ethanol water containing 2% citric acid, 38 DEG C extract about 2h after, filter, repeat extract three times, merging filtrate, heavy paste extract is obtained in 80 DEG C of rotary evaporations, dry, pulverize, to obtain final product.
The preparation method of described black fruit lyceum compound fruit ferment is: get fresh mix fruit, load round after making beating, add 5% honey and 1% vinegar, Room-temperature seal 30 days, obtain fruit ferment Normal juice; The black fruit lyceum extract of equivalent and fruit ferment Normal juice are mixed, adds pectase after cold sterilization and carry out enzymolysis, hydrolysis temperature 35 ~ 40 DEG C, enzymolysis pH4 ~ 4.5, the addition 15 ~ 20g/T of pectase, enzymolysis time 2 ~ 3 days; Fruit juice separating after enzymolysis is got juice, adds saccharomycetes to make fermentation, fermentation temperature 35 ~ 40 DEG C, fermentation pH3 ~ 4, saccharomycete inoculum concentration is 5%, ferments 2 ~ 3 days, separation of supernatant, adds lactic acid bacteria standing for fermentation in supernatant, fermentation temperature 35 ~ 40 DEG C, fermentation pH value 2 ~ 3, lactobacillus inoculum amount is 5%, ferments 1 ~ 2 day, gained zymotic fluid is carried out ultrasonic cryogenic concentrate, add color stabilizer, homogeneous, dry, pulverize, to obtain final product.
Preferably, described hydrolysis temperature 40 DEG C, enzymolysis pH4, the addition 20g/T of pectase, enzymolysis time 2 days; Described saccharomycetes to make fermentation temperature 40 DEG C, fermentation pH3, saccharomycete inoculum concentration is 5%, ferments 3 days; Described lactic acid bacteria standing for fermentation temperature 40 DEG C, fermentation pH value 2.5, lactobacillus inoculum amount is 5%, ferments 2 days.
Wherein, described mixed fruit is made up of Common Fruits.
Preferably, described mixed fruit is by persimmon 20%, loquat 25%, blueberry 25%, orange 15% and fresh jujube 15%, or hawthorn 20%, pineapple 15%, pawpaw 25%, apple 15% and Kiwi berry 25%, or the pasture and water certain kind of berries 15%, mango 25%, banana 25%, lemon 20% and "Hami" melon 15% form.
Beneficial effect of the present invention:
(1) first the valuable integration of drinking and medicinal herbs medicinal material black fruit lyceum with major application value extracts by the present invention, to obtain itself and fresh mix fruit after extract as raw material, 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 raw material self, not only fill up the blank of prior art, and there is larger nutritive value and health-care efficacy.
(2) black fruit lyceum extract of the present invention and fruit raw material are by fermentation, the macromolecules starch of rich content, protein, fat etc. are decomposed into micromolecular carbohydrate, amino acid, small-molecular peptides and aliphatic acid, nutritious, simultaneously containing a large amount of probios, product is made to have whole intestines defaecation, the endotoxic good effects of purged body, long-term edible can reach lowering blood-fat and reducing weight, 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.
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:
Black fruit lyceum is dry, pulverize, cross 120 mesh sieves, the ratio by weight 1:10 adds 95% ethanol water containing 2% citric acid, after 38 DEG C of extraction 2h, filter, repeat extract three times, merging filtrate, heavy paste extract is obtained in 80 DEG C of rotary evaporations, dry, pulverize, obtain black fruit lyceum extract; Get fresh mix fruit, after making beating, load round, add 5% honey and 1% vinegar, Room-temperature seal 30 days, obtain fruit ferment Normal juice; The black fruit lyceum extract of equivalent and fruit ferment Normal juice are mixed, adds pectase after cold sterilization and carry out enzymolysis, hydrolysis temperature 35 DEG C, enzymolysis pH4.2, the addition 15g/T of pectase, enzymolysis time 2 days; Fruit juice separating after enzymolysis is got juice, adds saccharomycetes to make fermentation, fermentation temperature 35 DEG C, fermentation pH3, saccharomycete inoculum concentration is 5%, ferments 2 days, separation of supernatant, adds lactic acid bacteria standing for fermentation in supernatant, fermentation temperature 35 DEG C, fermentation pH value 2, lactobacillus inoculum amount is 5%, ferments 1 day, gained zymotic fluid is carried out ultrasonic cryogenic concentrate, add color stabilizer, homogeneous, dry, pulverize, to obtain final product.
Embodiment 2:
Black fruit lyceum is dry, pulverize, cross 120 mesh sieves, the ratio by weight 1:10 adds 95% ethanol water containing 2% citric acid, after 38 DEG C of extraction 2h, filter, repeat extract three times, merging filtrate, heavy paste extract is obtained in 80 DEG C of rotary evaporations, dry, pulverize, obtain black fruit lyceum extract; Get fresh mix fruit, after making beating, load round, add 5% honey and 1% vinegar, Room-temperature seal 30 days, obtain fruit ferment Normal juice; The black fruit lyceum extract of equivalent and fruit ferment Normal juice are mixed, adds pectase after cold sterilization and carry out enzymolysis, hydrolysis temperature 38 DEG C, enzymolysis pH4.5, the addition 15 ~ 20g/T of pectase, enzymolysis time 2.5 days; Fruit juice separating after enzymolysis is got juice, adds saccharomycetes to make fermentation, fermentation temperature 38 DEG C, fermentation pH4, saccharomycete inoculum concentration is 5%, ferments 2.5 days, separation of supernatant, adds lactic acid bacteria standing for fermentation in supernatant, fermentation temperature 38 DEG C, fermentation pH value 2, lactobacillus inoculum amount is 5%, ferments 2 days, gained zymotic fluid is carried out ultrasonic cryogenic concentrate, add color stabilizer, homogeneous, dry, pulverize, to obtain final product.
Embodiment 3:
Black fruit lyceum is dry, pulverize, cross 120 mesh sieves, the ratio by weight 1:10 adds 95% ethanol water containing 2% citric acid, after 38 DEG C of extraction 2h, filter, repeat extract three times, merging filtrate, heavy paste extract is obtained in 80 DEG C of rotary evaporations, dry, pulverize, obtain black fruit lyceum extract; Get fresh mix fruit, after making beating, load round, add 5% honey and 1% vinegar, Room-temperature seal 30 days, obtain fruit ferment Normal juice; The black fruit lyceum extract of equivalent and fruit ferment Normal juice are mixed, adds pectase after cold sterilization and carry out enzymolysis, hydrolysis temperature 40 DEG C, enzymolysis pH4, the addition 20g/T of pectase, enzymolysis time 2 days; Fruit juice separating after enzymolysis is got juice, adds saccharomycetes to make fermentation, fermentation temperature 40 DEG C, fermentation pH3, saccharomycete inoculum concentration is 5%, ferments 3 days, separation of supernatant, adds lactic acid bacteria standing for fermentation in supernatant, fermentation temperature 40 DEG C, fermentation pH value 2.5, lactobacillus inoculum amount is 5%, ferments 2 days, gained zymotic fluid is carried out ultrasonic cryogenic concentrate, add color stabilizer, homogeneous, dry, pulverize, to obtain final product.
Embodiment 4: the physical and chemical index of black fruit lyceum compound fruit ferment and microbiological indicator
Black fruit lyceum compound fruit ferment prepared by embodiment 1 ~ 3 ability conventional method is measured pH, protein content, soluble solid content, lead and copper content, Escherichia coli, mould, salmonella, Shigella and staphylococcus aureus and total plate count, result is as shown in table 1.
The physical and chemical index of table 1 black fruit lyceum compound fruit ferment and microbiological indicator
| Project | Index | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| pH(25℃) | 2.0～4.0 | 2.7 | 2.9 | 2.8 |
| Protein (g/100mL) | ≥2.5 | 7.2 | 7.3 | 7.5 |
| Soluble solid (g/100ml) | ≥25 | 25 | 23 | 22 |
| Plumbous (in Pb) (mg/L) | ≤0.2 | Be less than 0.01 | Be less than 0.01 | Be less than 0.01 |
| Copper (in Cu) (mg/L) | ≤5.0 | 0.02 | 0.02 | 0.02 |
| Total plate count (cuf/ml) | ≤100 | 18 | 17 | 18 |
| Escherichia coli | ≤3 | Be less than 1 | Be less than 1 | Be less than 1 |
| Mould | ≤10 | Do not detect | Do not detect | Do not detect |
| Salmonella | Must not detect | Do not detect | Do not detect | Do not detect |
| Shigella | Must not detect | Do not detect | Do not detect | Do not detect |
| Staphylococcus aureus | Must not detect | Do not detect | Do not detect | Do not detect |
Embodiment 5: black fruit lyceum compound fruit enzyme activity component content detects
Adopt spectrophotometer to measure the content of protease, lipase and starch amylase respectively in the black fruit lyceum compound fruit ferment of embodiment 1 ~ 3, measure 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 active.Result is as shown in table 2:
The active component content of table 2 black fruit lyceum compound fruit ferment
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Protease (U/ml) | 3085 | 3005 | 3025 |
| Lipase (U/ml) | 2878 | 2845 | 2865 |
| Starch amylase (U/ml) | 2614 | 2665 | 2710 |
| Polysaccharide (%) | 15.65 | 16.24 | 16.85 |
| General flavone (g/L) | 6.52 | 6.69 | 6.99 |
| SOD activity (CFU/mL) | 89.03 | 90.12 | 91.23 |
Meanwhile, the black fruit lyceum extract of equivalent and mixed fruit are carried out fermentation for black fruit lyceum ferment and fruit ferment as a comparison case by the condition of embodiment 3 respectively, and detect These parameters, result is as shown in table 3:
The active component content contrast of table 3 black fruit lyceum compound fruit ferment
Result shows, black fruit lyceum compound fruit ferment of the present invention comprises abundant protease, lipase and starch amylase, and a large amount of polysaccharide and general flavone active component, there is excellent SOD active, and, the content sum that the content of its nutritional labeling and active component compares the nutritional labeling after the black fruit lyceum extract and mixed fruit fermentation being used alone equivalent respectively and active component is high, achieves the significant technique effect of 1+1 > 2.
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 black fruit lyceum compound fruit ferment, is characterized in that, it is by the black fruit lyceum extract of equivalent and the mixed culture fermentation of fruit ferment Normal juice being prepared from.
2. black fruit lyceum compound fruit ferment according to claim 1, it is characterized in that, the preparation method of described black fruit lyceum extract is: black fruit lyceum is dry, pulverize, cross 120 mesh sieves, the ratio by weight 1:10 adds 95% ethanol water containing 2% citric acid, 38 DEG C extract about 2h after, filter, repeat extract three times, merging filtrate, heavy paste extract is obtained in 80 DEG C of rotary evaporations, dry, pulverize, to obtain final product.
3. black fruit lyceum compound fruit ferment according to claim 2, it is characterized in that, its preparation method is: get fresh mix fruit, load round after making beating, adds 5% honey and 1% vinegar, and Room-temperature seal 30 days obtains fruit ferment Normal juice; The black fruit lyceum extract of equivalent and fruit ferment Normal juice are mixed, adds pectase after cold sterilization and carry out enzymolysis, hydrolysis temperature 35 ~ 40 DEG C, enzymolysis pH4 ~ 4.5, the addition 15 ~ 20g/T of pectase, enzymolysis time 2 ~ 3 days; Fruit juice separating after enzymolysis is got juice, adds saccharomycetes to make fermentation, fermentation temperature 35 ~ 40 DEG C, fermentation pH3 ~ 4, saccharomycete inoculum concentration is 5%, ferments 2 ~ 3 days, separation of supernatant, adds lactic acid bacteria standing for fermentation in supernatant, fermentation temperature 35 ~ 40 DEG C, fermentation pH value 2 ~ 3, lactobacillus inoculum amount is 5%, ferments 1 ~ 2 day, gained zymotic fluid is carried out ultrasonic cryogenic concentrate, add color stabilizer, homogeneous, dry, pulverize, to obtain final product.
4. black fruit lyceum compound fruit ferment according to claim 3, it is characterized in that, described mixed fruit is made up of Common Fruits.
5. black fruit lyceum compound fruit ferment according to claim 4, is characterized in that, described mixed fruit is made up of persimmon 20%, loquat 25%, blueberry 25%, orange 15% and fresh jujube 15%.
6. black fruit lyceum compound fruit ferment according to claim 4, is characterized in that, described mixed fruit is made up of hawthorn 20%, pineapple 15%, pawpaw 25%, apple 15% and Kiwi berry 25%.
7. black fruit lyceum compound fruit ferment according to claim 4, is characterized in that, described mixed fruit is made up of the pasture and water certain kind of berries 15%, mango 25%, banana 25%, lemon 20% and "Hami" melon 15%.
8. black fruit lyceum compound fruit ferment according to claim 3, is characterized in that, described hydrolysis temperature 40 DEG C, enzymolysis pH4, the addition 20g/T of pectase, enzymolysis time 2 days; Described saccharomycetes to make fermentation temperature 40 DEG C, fermentation pH3, saccharomycete inoculum concentration is 5%, ferments 3 days; Described lactic acid bacteria standing for fermentation temperature 40 DEG C, fermentation pH value 2.5, lactobacillus inoculum amount is 5%, ferments 2 days.
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| CN106721757A (en) * | 2016-12-14 | 2017-05-31 | 湖北植美源生物科技有限公司 | A kind of preparation method of the wild lycium ruthenicum composite enzyme drink of rhizopus, red yeast rice |
| CN107080135A (en) * | 2017-05-09 | 2017-08-22 | 韩培利 | A kind of active bacterial beverage and preparation method thereof |
| CN107137284A (en) * | 2017-06-06 | 2017-09-08 | 青海之也科技咨询服务有限公司 | Anti-oxidant skin care item containing black fruit fructus lycii other extractive parts in addition to fruit |
| CN107411061A (en) * | 2017-05-17 | 2017-12-01 | 苟春虎 | Lycium ruthenicum toxin-expelling and face nourishing ferment |
| CN108165583A (en) * | 2017-12-26 | 2018-06-15 | 银川凤仪堂生物工程有限公司 | Matrimony vine enzymatic hydrolysis and fermentation liquid and preparation process and the application in cosmetics |
| CN108887674A (en) * | 2018-07-10 | 2018-11-27 | 集美大学 | A kind of preparation method of lycium ruthenicum composite enzyme liquid |
| CN112220036A (en) * | 2019-08-06 | 2021-01-15 | 安徽善源康生物科技发展有限公司 | Wolfberry and red pear compound enzyme |
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| CN107137284A (en) * | 2017-06-06 | 2017-09-08 | 青海之也科技咨询服务有限公司 | Anti-oxidant skin care item containing black fruit fructus lycii other extractive parts in addition to fruit |
| CN108165583A (en) * | 2017-12-26 | 2018-06-15 | 银川凤仪堂生物工程有限公司 | Matrimony vine enzymatic hydrolysis and fermentation liquid and preparation process and the application in cosmetics |
| CN108887674A (en) * | 2018-07-10 | 2018-11-27 | 集美大学 | A kind of preparation method of lycium ruthenicum composite enzyme liquid |
| CN112220036A (en) * | 2019-08-06 | 2021-01-15 | 安徽善源康生物科技发展有限公司 | Wolfberry and red pear compound enzyme |
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Address after: 810000 Xining science and Technology Industrial Park, Qinghai, No. four, No. 26 Applicant after: Qinghai flower Biotechnology Co., Ltd. Address before: 810000 Xining science and Technology Industrial Park, Qinghai, No. four, No. 26 Applicant before: QINGHAI YOUNIKE BIOTECHNOLOGY CO., LTD. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |