CN105231163A - Ginseng ferment and preparation method thereof - Google Patents
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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 ginseng ferment and a preparation method thereof. The ginseng ferment is specifically prepared through the following method: (1) stirring and mixing ginseng mixed fermentation raw materials so as to obtain a mixture; (2) adding an enzyme activity keeping agent to the mixture; (3) adding bacterial liquid, sealing the mixture, the enzyme activity keeping agent and the bacterial liquid, and fermenting the mixture, the enzyme activity keeping agent and the bacterial liquid which are sealed; and (4) performing filtration. The ginseng mixed fermentation raw materials consist of the following raw materials in parts by weight: 5-15 parts of ginseng, 20-40 parts of apples, 10-20 parts of carrots, 5-15 parts of rhodiola roots, 5-15 parts of fragrant mushrooms, 10-20 parts of cucumbers, and 5-15 parts of Chinese wolfberries. The ginseng ferment disclosed by the invention has the effects of restoring the pulse, preventing people from collapse, invigorating the spleen for benefiting the lung, promoting the production of body fluid to quench thirst, soothing the nerves, benefitting intelligence, resisting weariness, improving constitutions, promoting digestion, and improving the immunity of human bodies, and can regulate blood lipid and blood sugar; the ginseng ferment has the effects of activating cells, promoting digestion and comprehensively expelling toxins, has a good preventing and resisting effect on cancer, can improve the activity of the cells of skins, and can restore the effect of decomposing pigment in subcutaneous pigment cells. The ginseng ferment can neutralize redundant free radicals in human bodies, can resist oxidation, and achieves obvious efficacies of maintaining beauty and keeping young.
Description
Technical field
The present invention relates to nutraceutical field, be specifically related to a kind of ginseng 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.
Ginseng: ancient times ginseng refined be called sealwort, smart, god grass.Ginseng is called " kings of hundred grass " by people, is one of well-known " northeast Triratna " (ginseng, fur, pilose antler), be have won fame both at home and abroad, rare medicinal herbs that old children all knows.In the history of the existing more than one thousand years of China's application, successive dynasties traditional Chinese medical science effect to ginseng is praised highly all very much, records ginseng and have effects such as " reinforce vital energy, multiple arteries and veins take off admittedly, reinforces the spleen to benefit the lung, promotes the production of body fluid to quench thirst, intelligence development of calming the nerves " in Shennong's Herbal.Modern technologies research shows, in ginseng separable go out more than 30 kind of general ginsenoside, polysaccharide, be the material base of ginseng physiologically active.
At present, a kind of ginseng 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 ginseng ferment.
Two of technical problem to be solved by this invention is to provide a kind of ginseng ferment.
The present invention is achieved through the following technical solutions:
A preparation method for ginseng ferment, comprises the following steps:
(1) by ginseng 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 ginseng mixed culture fermentation raw material is made up of following weight parts raw material: ginseng 5-15 part, apple 20-40 part, carrot 10-20 part, rhodiola root 5-15 part, mushroom 5-15 part, cucumber 10-20 part, fruit of Chinese wolfberry 5-15 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 ginseng 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 ginseng 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 ginseng 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.
Ginseng ferment of the present invention, multiple arteries and veins takes off admittedly, reinforce the spleen to benefit the lung, promote the production of body fluid to quench thirst, intelligence development of calming the nerves, antifatigue, physique of improving, promote digestion, strengthen body immunity, can adjusting blood lipid and blood sugar; Cell-activating, promotion digestion, comprehensive toxin expelling effect; Also good prevention and prohibition effect is had to cancer; The activity of Skin Cell can be improved, recover the function of subcutaneous pigment cell disintegration pigment.Can in and unnecessary free radical in human body, anti-oxidant, reach obvious beautifying face and moistering lotion effect.
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 ginseng ferment, comprises the following steps:
(1) by ginseng 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 ginseng mixed culture fermentation raw material is made up of following raw material: ginseng 10 kilograms, apple 30 kilograms, 15 kilograms, carrot, rhodiola root 10 kilograms, 10 kilograms, mushroom, cucumber 15 kilograms, the fruit of Chinese wolfberry 10 kilograms.
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 ginseng 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 ginseng 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 37 DEG C, fermentation time 100 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 ginseng 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 ginseng 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 ginseng 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 ginseng 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 | 1845 | 1638 | 1672 | 1695 |
| Amylase | 35.7 | 32.2 | 32.9 | 33.2 |
| Lipase | 3.7 | 3.2 | 3.4 | 3.1 |
| Superoxide dismutase | 383 | 347 | 359 | 352 |
Claims (5)
1. a preparation method for ginseng ferment, is characterized in that, comprises the following steps:
(1) by ginseng 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 ginseng mixed culture fermentation raw material is made up of following weight parts raw material: ginseng 5-15 part, apple 20-40 part, carrot 10-20 part, rhodiola root 5-15 part, mushroom 5-15 part, cucumber 10-20 part, fruit of Chinese wolfberry 5-15 part.
2. the preparation method of ginseng 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 ginseng 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 ginseng 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 ginseng 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 ginseng 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 ginseng ferment, is characterized in that, adopts method according to any one of claim 1-4 to be prepared from.
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| CN105685987A (en) * | 2016-02-03 | 2016-06-22 | 辽宁三元生态科技股份有限公司 | Ginseng fruit enzyme and preparation method thereof |
| CN105919102A (en) * | 2016-05-24 | 2016-09-07 | 李建辰 | Preparation method of ginseng enzyme |
| CN111317127A (en) * | 2018-12-17 | 2020-06-23 | 柏云峰 | Ginseng stem and leaf enzyme capable of growing for 5 years or less and preparation process thereof |
| CN112568317A (en) * | 2021-01-13 | 2021-03-30 | 宋小舟 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
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