CN105231444A - 一种代餐组合酵素及其制备方法 - Google Patents
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Abstract
本发明涉及一种代餐组合酵素及其制备方法，具有耐高温、耐酸的特点，包括综合果蔬酵素（杂粮、谷物与种子等酵素）、溶清酵素（植物的根、茎、叶酵素）、维果酵素（当季的新鲜水果酵素）、优菌酵素（益生菌酵素）、优顺酵素、异黄酮水解酵素共六种，可全面补充人体所需的酵素，用于代餐进行酵素断食疗法，具有纯天然、质量稳定等优点，可广泛用于保健品及美容产品。
Description
技术领域
本发明涉及保健食品领域，具体涉及一种用于代餐的组合酵素及其制备方法。
背景技术
酵素是存在于所有生物体内的具有生物活性的分子物质，由100种以上的氨基酸构成，因此也被称为“特殊蛋白质”，医学上称为“酶”，许多维生素和矿物质作为其辅酶。酵素种类繁多，已知人体内有6000多种，每一种都有专一的催化功能和作用底物，绝不会影响其他，按功能分六大类：氧化还原酶、水解酶、转移酶、合成酶、异构酶、裂合酶。其活性受环境各因素（pH值、温度、射线等）影响，温度超过47℃时都被破坏失去活性。酵素主要有以下功能：消化、吸收食物与营养素；抗菌消炎；活化细胞：修补坏死细胞，促进新陈代谢；解毒、排毒、净化血液、改善体质；增强免疫力、提高自愈力，分解致癌物质与癌芽细胞；平衡渗透压，调节pH值。人体所能制造的酵素总量是有限的，这就是“潜在酵素”（摘自《酵素营养学》，作者爱德华·豪威尔博士）。生物体若缺乏酵素，轻则生病，重则死亡。
人类的熟食方式、高蛋白高脂肪饮食、抽烟酗酒、农药污染、工业三废污染、食品加工、大量的化学添加剂、睡眠不足、疲劳、精神紧张、工作压力等因素，导致人体内酵素被大量消耗，出现亚健康甚至各种疾病。因此以下人群都很有必要补充酵素：婴幼儿及成长中的青少年；年纪或精气过了巅峰期者；疾病或手术中、后期者；体质差、免疫力弱者；妇女产前、产后及更年期前中后者；运动量大、工作劳顿者；精神不振、神经衰弱、性功能失调者；经常喝酒应酬、作息不定、熬夜加班、工作压力大者；肝肾功能差、心血管慢性病患者；肿瘤、癌症患者，肥胖者或其他有意瘦身减肥人群。
目前市面上的酵素多为酵素单品，但大部分产品在饱腹感上不足，或者功能比较单一，口感单调，选择其作为代餐食品的人群容易对某一代餐食品失去兴趣。因此需要开发更多营养全面，提高饱腹感，保护胃肠道，清除人体毒素，增强人体活力的代餐酵素。
发明内容
本发明的目的在于提供一种可用于代餐的组合酵素及其制备方法。该组合物酵素并且利用包埋技术使酵素的活性更加稳定，可耐高温和强酸，不会被人体破坏。
为了实现上述发明目的，本发明提供一种组合酵素，采用多种有机水果、珍贵高山植物、海藻类、有机蔬菜、水果的根、茎、叶及多种有机谷豆、坚果、种子等天然原材料，进行生物发酵，再进行冷冻干燥、萃取而成，并采用包埋技术，用微型密封胶囊包被，将酵素包封在选择性透过膜中，形成球状微胶囊，称为“生物微胶囊”。微胶囊的粒径范围在100-500微米，在人体内以可控速度释放包埋内容物。
所述微胶囊的壁材选自纤维素、明胶、海藻酸纳、壳聚糖、糊精、阿拉伯胶等多糖胶质，优选使用海藻酸钠和壳聚糖，此两种材料属于天然多糖，具有无毒、成膜性好、免疫原性低、生物相容性好、可降解且产物无毒等优点，并且资源丰富。
所述包埋技术可采用喷雾法或挤压法，优选使用喷雾法，生产工艺比较简单，得到的酵素颗粒粒径均匀，流动性和分散性较好。
本发明采用的包埋技术优势在于形成微胶囊时，酵素被壁材包覆而与外界环境隔离，它的性质能较好地保留下来，在适当的条件下，壁材被破坏时又能将囊心释放出来。这给使用带来许多方便：（1）将酵素、益生菌酵素等通过微囊化转变成一种稳定的细粉颗粒，改变微生态制剂产品的形态，这种微胶囊产品具有良好的流动性和分散性，很容易与其它酵素、益生菌酵素混合均匀，便于运输、贮存和添加使用；（2）酵素的耐酸性和热稳定性较差，但将其制成微胶囊产品后，由于微胶囊的保护，能够有效地防止菌体失活，提高酵素产品的稳定性。采用肠溶性壁材后，还能防止胃液的破坏，而使尽可能多的菌体到达肠道，真正起到保健和治疗的作用；（3）可将配伍禁忌的各种成分在同一产品中隔开；（4）使不溶于水的物质能均匀地分散在水溶性介质中。因此，微胶囊化可提高酵素、益生菌酵素在生产、贮存和消费过程中的稳定性，生产出耐贮存、耐高温、耐高压、耐酸性的微生态酵素制剂。
本发明的组合酵素可制成酵素原液、固态粉状酵素及片状酵素，包括综合果蔬酵素（杂粮、谷物与种子等酵素）、溶清酵素（植物的根、茎、叶酵素）、维果酵素（当季的新鲜水果酵素）、优菌酵素（益生菌酵素）、优顺酵素、异黄酮水解酵素共六种。内含丰富的脂肪分解酵素、蛋白分解酵素、糖类分解酵素及益生菌、纳豆激酶、特异性水解蛋白酶、植物高纤酵素、果寡糖、植化素等、大豆水解异黄酮酵素、维生素、多种矿物质、氨基酸、烟酸、可溶性纤维等多种人体所需营养素。
其中，本发明所用到的水果、蔬菜、谷豆、坚果、种子以及其他植物均为普通市售产品。
本发明的组合酵素产品有以下优势：
1、属于综合酵素，类别齐全，可全面补充人体所需的酵素，具有纯天然、质量稳定等优点，可广泛用于保健品及美容产品。
2、采用包埋技术生产，耐高温，最高可达80-120℃；耐强酸pH1.6-2；高密度，每克高达210亿个活菌；具环境诱发酵素能力(产生近3,000种酵素，活性高达8级)。
3、可用于代餐，进行酵素断食疗法，主要作用为：保持体内潜在酵素；让所有的脏器得到休息、修护、生养机会；净化胃肠道，排清宿便；使血液恢复清爽，改善血液品质；强化免疫力，提高自愈力；全身排毒、大扫除；切断细菌病毒、坏异细胞的营养供给；分解老旧坏死细胞，合成新细胞；确保理想体重；消除乳酸及各种致痛因子引起的疼痛；头脑和感觉变得灵敏。
具体实施方式：
下面结合具体实施例对本发明技术方案做进一步阐述。以下实施例仅为举例说明的目的，不应理解为对本发明保护的范围的限制。
实施例1：综合果蔬酵素
表1：综合果蔬酵素原料重量配比
| 品名 | 重量比 | 品名 | 重量比 | 品名 | 重量比 |
| 菠萝 | 8 | 巴旦木 | 2 | 碧根果 | 3 |
| 夏威夷果 | 1 | 莲子 | 0.8 | 葵花子 | 0.8 |
| 榛子 | 3 | 龙根菌 | 2 | 红葡萄 | 3 |
| 芭乐 | 1 | 木瓜 | 1 | 柠檬 | 2 |
| 山核桃 | 1 | 银杏 | 1 | 腰果 | 1.2 |
| 花生 | 1 | 南瓜子 | 3 | 西瓜子 | 1 |
| 开心果 | 2 | 杏仁 | 1.1 | 乌梅 | 2 |
| 枣 | 1 | 无花果 | 1.1 | 板栗 | 1.2 |
| 刺梨 | 1 | 椰枣 | 2 | 罗汉果 | 2.8 |
| 松子 | 0.6 | 桑葚 | 0.6 | 猕猴桃 | 0.6 |
| 桂圆 | 0.8 | 荔枝 | 1.2 | 莲雾 | 3 |
| 赤小豆 | 1 | 纳豆 | 1 | 红豆 | 3 |
| 白芸豆 | 3 | 兵豆 | 1 | 鹰嘴豆 | 0.9 |
| 四棱豆 | 2 | 木豆 | 2 | 刀豆 | 1.5 |
| 菜豆 | 0.8 | 豇豆 | 0.8 | 豌豆 | 1.8 |
| 糯米 | 0.8 | 粳米 | 2 | 玉米 | 1 |
| 荞麦 | 1.7 | 黑豆 | 1.5 | 黄豆 | 1 |
| 蚕豆 | 1 | 大豆 | 1.9 | 扁豆 | 2 |
| 白鸟毛豆 | 2 | 燕麦 | 2 | 莜麦 | 1 |
| 黑豆 | 1.9 | 脐橙 | 3.5 | 羽藻 | 1 |
| 蛋白分解酶 | 0.05 | 酵母菌 | 0.05 |
制备方法：以上原材料经过挑选、清洗、称重、切制，加入辅料黄糖及微生物菌种发酵，以1：3：10（1份黄糖，3份果蔬植物，10份纯水）的比例加入发酵罐中植入微生物菌进行为期一周的初期发酵，自然抽出含有植物有效成份的液体，发酵罐温度控制在10-25℃，精密抽滤，得到综合植物液体，通过送液泵将液体输入到发酵成熟室的发酵罐中植入微生物菌，保持37.5度恒温，酵素初液保持在37.5-39.5℃，加入优质益生菌菌种，进行醋酸、乳酸菌及厌氧菌发酵至少为180天，得到液体状综合植物酵素原液，之后采用冷冻干燥技术和2.0%~2.2%壳聚糖溶液喷雾制成酵素微胶囊，微胶囊的粒径范围在100-500微米，在人体内以可控速度释放包埋内容物。
实施例2：溶清酵素
表2：溶清酵素原料重量配比
| 品名 | 重量比 | 品名 | 重量比 | 品名 | 重量比 |
| 菠萝 | 8.2 | 木瓜 | 3.5 | 柠檬 | 3 |
| 芭乐 | 1.1 | 龙根菌 | 2 | 红葡萄 | 2.8 |
| 山荠 | 2 | 奴草 | 2 | 红头铁苋 | 3 |
| 大戟 | 2 | 奇异果 | 3 | 甜菜根 | 1.2 |
| 桂圆 | 2 | 荔枝 | 1 | 莲雾 | 1 |
| 南瓜 | 3 | 白果 | 1 | 莲藕 | 2 |
| 莲子 | 1 | 莲蕊 | 2 | 莲房 | 1 |
| 莴笋 | 2 | 山药 | 3 | 苋菜 | 2 |
| 萝卜 | 2 | 甘蔗 | 2 | 包菜 | 2 |
| 枸杞 | 2 | 柳松菇 | 1 | 猴头菇 | 2 |
| 龙参草 | 1.2 | 菊花 | 1 | 玫瑰 | 1.2 |
| 蓝莓 | 2 | 夏威夷果 | 2 | 鲍鱼果 | 0.8 |
| 百香果 | 3 | 百合 | 1 | 木鳖果 | 1 |
| 甜象草 | 0.8 | 兰香子 | 2 | 淮山药 | 1 |
| 刺嫩芽 | 0.8 | 草莓 | 2 | 蒲公英 | 1 |
| 牛蒡 | 0.8 | 芒果 | 3 | 山楂 | 1.8 |
| 莲藕 | 1.5 | 梨 | 1 | 哈密瓜 | 3 |
| 黄磨 | 0.8 | 猴头菇 | 1.5 |
制备方法：同实施例1。
实施例3：维果酵素
表3：维果酵素原料重量配比
| 品名 | 重量比 | 品名 | 重量比 | 品名 | 重量比 |
| 菠萝 | 8 | 脐橙 | 3 | 红葡萄 | 2 |
| 芭乐 | 3 | 木瓜 | 0.8 | 柠檬 | 0.8 |
| 牛油果 | 1 | 黄桃 | 3 | 菠萝蜜 | 2 |
| 青芒 | 1 | 柠檬 | 2 | 石榴 | 2 |
| 苹果 | 1 | 奇异果 | 1 | 香蕉 | 1.2 |
| 桂圆 | 1 | 荔枝 | 3 | 莲雾 | 1 |
| 释迦 | 2 | 罗汉果 | 1.1 | 红枣 | 2 |
| 枸杞 | 1 | 柳松菇 | 1.1 | 猴头菇 | 1.2 |
| 蓝莓 | 1 | 夏威夷果 | 2 | 鲍鱼果 | 2.8 |
| 马尾藻 | 0.6 | 红藻 | 0.6 | 江蓠 | 0.6 |
| 百香果 | 0.8 | 百合 | 1.2 | 木鳖果 | 3 |
| 甜象草 | 1 | 兰香子 | 1 | 淮山药 | 3 |
| 百香果 | 3 | 山竹 | 1 | 猕猴桃 | 0.9 |
| 龙参草 | 2 | 菊花 | 2 | 玫瑰 | 1.5 |
| 牛蒡 | 0.8 | 芒果 | 0.8 | 山楂 | 1.8 |
| 莲藕 | 0.8 | 梨 | 2 | 哈密瓜 | 1 |
| 水蜜桃 | 1.7 | 榴莲 | 1.5 | 青柠檬 | 1 |
| 红西柚 | 1 | 蔓越莓 | 1.9 | 樱桃 | 2 |
| 草莓 | 2 | 甘蔗 | 2 | 木瓜 | 1 |
| 火龙果 | 1 | 香蕉 | 2.5 | 果寡糖 | 1 |
| 氨基酸 | 1 |
制备方法：同实施例1。
实施例4：优菌酵素
表4：优菌酵素原料重量配比
| 品名 | 重量比 | 品名 | 重量比 | 品名 | 重量比 |
| 嗜酸乳杆菌 | 6.8 | 保加利亚乳杆菌 | 8 | 干酪乳杆菌 | 6 |
| 长双岐杆菌 | 7 | 嗜热链球杆菌 | 5 | 鼠李糖乳杆菌 | 4 |
| 低聚果糖 | 16.2 | 壳聚糖 | 10 | 植物乳杆菌 | 5 |
| 菠萝酶 | 2 | 柠檬 | 10 | 菊粉 | 10 |
| 蔓越莓 | 10 |
制备方法：同实施例1。
实施例5：优顺酵素
表5：优顺酵素原料重量配比
| 品名 | 重量比 | 品名 | 重量比 | 品名 | 重量比 |
| 菠萝 | 10.2 | 木瓜 | 8 | 红葡萄 | 1 |
| 芭乐 | 4 | 龙根菌 | 3 | 柠檬 | 3 |
| 羽藻 | 2.8 | 红藻 | 1.2 | 马尾藻 | 3 |
| 莲雾 | 4 | 奇异果 | 5 | 猴头菇 | 3 |
| 枸杞 | 2 | 夏威夷果 | 4 | 罗汉果 | 5.5 |
| 龙参草 | 2.5 | 鲍鱼果 | 3 | 柳松菇 | 3.5 |
| 释迦 | 2.5 | 玫瑰 | 2 | 木鳖果 | 1.8 |
| 甜象草 | 1.8 | 刺嫩芽 | 2.2 | 百香果 | 2 |
| 草莓 | 0.5 | 菊花 | 1.8 | 山楂 | 1.8 |
| 牛蒡 | 2.4 | 芒果 | 2 | 哈密瓜 | 4 |
| 猴头菇 | 1.5 | 梨 | 1 | 兰香子 | 2 |
| 黄磨 | 0.8 | 甜菜根 | 1.2 |
制备方法：同实施例1。
实施例6：大豆异黄酮酵素
表6：异黄酮水解酵素原料重量配比
| 品名 | 重量比 | 品名 | 重量比 | 品名 | 重量比 |
| 大豆 | 12.2 | 凤梨 | 12 | 异黄酮水解酵素 | 1 |
| 木瓜 | 8 | 柠檬 | 3 | 奇异果 | 3 |
| 桂圆 | 2.8 | 荔枝 | 1.2 | 莲雾 | 3 |
| 人参果 | 5 | 红枣 | 5 | 枸杞 | 3 |
| 猴头菇 | 2 | 玫瑰 | 4.5 | 百合 | 5.5 |
| 龙参草 | 2.5 | 菊花 | 3 | 脐橙 | 3.5 |
| 蓝莓 | 2.5 | 夏威夷果 | 2 | 鲍鱼果 | 1.8 |
| 马尾藻 | 1.8 | 红藻 | 2.2 | 江蓠 | 2 |
| 百香果 | 0.5 | 山楂 | 1.8 | 木鳖果 | 0.8 |
| 甜象草 | 2.4 | 兰香子 | 2 |
制备方法：同实施例1。
实施例7：
实施例1～6中的酵素分别可以单独或者任意两种或多种组合食用。例如，组合酵素中包括等量份的综合果蔬酵素、溶清酵素、维果酵素、优菌酵素、优顺酵素和大豆异黄酮酵素。所述酵素可以供各种人群食用。
本实施例具体地以上6种酵素组合作为试验样品，对20名肥胖并有瘦身意愿或亚健康状态的人群进行了为期14天的代餐试验，代餐期间除了酵素和水以外不吃任何食物，每天服用4次，其中早中晚三餐的服用量为：综合果蔬酵素10g；溶清酵素10g；维果酵素16g；优菌酵素6g；异黄酮水解酵素7g，优顺酵素每晚睡前服用8g。以上酵素均用35℃以下的温水冲服。
本实施例中所有受试人员在试验期间均为腹泻、便秘等不良状况，仅部分人员在受试前2天有饥饿感，但很快可以适应，体重有所下降后，感觉精力充沛，身体精神状态都良好。本发明的组合酵素对身体具有综合调理的作用。部分受益明显的受试人员的试验结果见表7。
表7：部分受试人员酵素代餐14天前后身体指标的比较
Claims (8)
1.一种组合酵素，其特征在于，所述组合酵素的制备方法是采用多种有机水果、珍贵高山植物、海藻类、有机蔬菜、水果的根、茎、叶及多种有机谷豆、坚果、种子等天然原材料，进行生物发酵，再进行冷冻干燥、萃取而成，并采用包埋技术，用微型密封胶囊包被，将酵素包封在选择性透过膜中，形成球状微胶囊，微胶囊的粒径范围在100-500微米。
2.如权利要求1所述的组合酵素，其特征在于，包括综合果蔬酵素、溶清酵素、维果酵素、优菌酵素、优顺酵素、大豆异黄酮酵素，每种酵素的原料重量配比分别如下：
综合果蔬酵素原料重量配比
溶清酵素原料重量配比
维果酵素原料重量配比
优菌酵素原料重量配比
优顺酵素原料重量配比
异黄酮水解酵素原料重量配比
。
3.一种酵素，包括如下重量配比的原料：
。
4.一种酵素，包括如下重量配比的原料：
。
5.一种酵素，包括如下重量配比的原料：
。
6.一种酵素，包括如下重量配比的原料：
。
7.一种酵素，包括如下重量配比的原料：
。
8.一种酵素，包括如下重量配比的原料：
。
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| CN106418501A (zh) * | 2016-09-09 | 2017-02-22 | 杨森健 | 一种具有减肥功能的保健食品 |
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| CN106962916A (zh) * | 2017-04-17 | 2017-07-21 | 江西省食品发酵研究所 | 银杏酵素微胶囊化产品及银杏酵素的微胶囊化方法 |
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| CN106962915A (zh) * | 2017-04-17 | 2017-07-21 | 江西省食品发酵研究所 | 红豆杉酵素微胶囊化产品及红豆杉酵素的微胶囊化方法 |
| CN107319283A (zh) * | 2017-06-29 | 2017-11-07 | 北京来好生物科技有限公司 | 一种含有水果酵素粉的全营养代餐粉 |
| CN107549566A (zh) * | 2017-09-27 | 2018-01-09 | 河南工业大学 | 一种猕猴桃固体饮料酵素及其制备方法 |
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