CN105231455A - 牛油果酵素的制造方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种牛油果酵素的制造方法，具体步骤如下：分别制取牛油果酵素原汁、紫椰菜酵素原汁、糙米酵素原汁和豆乳酵素原汁；将上述四种酵素原汁按照重量比1:1:1:1混合，并加入多元糖醇，在常温下进行密封二次自然发酵；将二次发酵完成的混合酵素装入浓缩器中在温度120℃进行40分钟杀菌；将二次发酵完成的混合酵素包装，完成成品。本发明通过提供一种科学的、安全的酵素制作工艺，使其营养成分更充足、更均衡，达到使用安全卫生、增加酵素的活力、有利于人们对酵素的身体需求、利于人们对酵素的吸收、促进人们身体健康和提高生活质量的目的。
Description
技术领域
本发明涉及一种酵素的制造方法。
背景技术
酵素又称为酶，是一类生物催化剂，多数为蛋白质，也有一些是RNA或DNA分子。生物体内含有数千种酶，它们支配着生物的新陈代谢、营养和能量转换等许多催化过程，与生命过程关系密切的反应大多是酶催化反应，但是酶不一定只在细胞内起催化作用。本项目的酵素是由优质水果天然发酵，含有丰富的酶系，这些酶可以分解脸部油脂、软化角质层，使皮肤更加干净柔嫩。同时，水果在微生物和酶的作用下，蛋白质类营养物质会被分解成小分子肽或者氨基酸，维生素、矿物质等营养素会充分释放出来，天然花青素、多糖、黄酮等一些天然抗氧化产物也溶解在发酵液中，这些成分都可以被皮肤直接吸收，用于化妆品中，可以起到显著的补水、祛斑和延缓衰老的功效。
尽管国内市场也出现了一些添加酵素的保健食品，但品种还比较单一，仍然有广阔的发展空间。鉴于此，可见酵素有进一步发展的必要性。因此，开拓全新的酵素的新领域是一个新课题。
发明内容
为解决上述技术问题，本发明提出了酵素制作工艺，以达到使用安全卫生、增加酵素的活力、有利于人们对酵素的身体需求、利于人们对酵素的吸收、促进人们身体健康和提高生活质量的目的。
为达到上述目的，本发明的技术方案如下：牛油果酵素的制造方法，步骤如下：
分别制取牛油果酵素原汁、紫椰菜酵素原汁、糙米酵素原汁和豆乳酵素原汁；将上述四种酵素原汁按照重量比1:1:1:1混合，并加入多元糖醇，在常温下进行密封二次自然发酵；将二次发酵完成的混合酵素装入浓缩器中在温度120℃进行40分钟杀菌；将二次发酵完成的混合酵素包装，完成成品。
作为优选的，所述牛油果酵素原汁的制取方法为，选取新鲜牛油果，取其果肉，将果肉切成片状后混合，加入重量比为牛油果肉5％的陈醋，常温密封6个月，让其自然发酵成牛油果酵素原汁。
作为优选的，所述紫椰菜酵素原汁的制取方法为，选取新鲜的紫椰菜，切碎后加入重量比为紫椰菜10％的食盐和重量比为紫椰菜5％的砂糖，常温密封6个月自然发酵成紫椰菜酵素原汁。
作为优选的，所述糙米酵素原汁的制造方法为，选取糙米，加入重量比为糙米8％的蜂蜜，采用酵母菌发酵。
作为优选的，所述豆乳酵素原汁的制取方法为，将黄豆直接接种霉菌发酵。
牛油果果实为一种营养价值很高的水果，含多种维生素、丰富的脂肪酸和蛋白质，钠、钾、镁、钙等含量也高，营养价值与奶油相当，有“森林奶油”的美誉。除作生果食用外也可作菜肴和罐头。牛油果还富含钾、叶酸以及丰富的维生素B6，也含有多种矿质元素(钾、钙、铁、镁、磷、钠、锌、铜、锰、硒等)、食用植物纤维。每100克生牛油果中，水分占74.3％，含蛋白质2克、脂肪15.3克和碳水化合物7.4克，能提供673.9千焦的热量，是一种高能低糖水果。牛油果脂肪含量很高，其含有大量的酶，有健胃清肠的作用，并具有降低胆固醇和血脂，保护心血管和肝脏系统等重要生理功能。
紫椰菜，也叫紫甘蓝，其营养丰富，尤以丰富的维生素C、较多的维生素E和维生素B族，以及丰富的花青素甙和纤维素等，对高血压、糖尿病患者有所帮助。200克甘蓝菜中所含有的维生素C的数量是一个柑橘的两倍。此外，这种蔬菜还能够给人体提供一定数量的具有重要作用的抗氧化剂：维生素E与维生素A前身物质(β―胡萝卜)，这些抗氧化成分能够保护身体免受自由基的损伤，并能有助于细胞的更新。它有强身健体的作用，经常食用能够增强人的活力。紫甘蓝含有丰富的硫元素，这种元素的主要作用是杀虫止痒，对于各种皮肤瘙痒，湿疹等疾患具有一定疗效，因而经常吃这类蔬菜对于维护皮肤健康十分有益。
糙米是稻谷脱去外保护皮层稻壳后的颖果，内保护皮层(果皮、种皮、珠心层)完好的稻米籽粒，由于内保护皮层粗纤维、糠蜡等较多口感较粗，质地紧密，煮起来也比较费时，但其瘦身效果显著。与普通精致白米相比，糙米维他命、矿物质与膳食纤维的含量更丰富，被视为是一种绿色的健康食品。现代营养学研究发现，糙米中米糠和胚芽部分的维生素B和维生素E，能提高人体免疫功能，促进血液循环，还能帮助人们消除沮丧烦躁的情绪，使人充满活力。此外，糙米中钾、镁、锌、铁、锰等微量元素，有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维，可促进肠道有益菌增殖，加速肠道蠕动，软化粪便，预防便秘和肠癌；膳食纤维还能与胆汁中胆固醇结合，促进胆固醇的排出，从而帮助高血脂症患者降低血脂。
与现有技术相比，本发明通过提供一种科学的、安全的酵素制作工艺，将牛油果、紫椰菜、糙米和豆乳制成容易被人体吸收的酵素，且使牛油果酵素原汁、紫椰菜酵素原汁、糙米酵素原汁和豆乳酵素原汁充分融合在一起，使其营养成分更充足、更均衡，达到使用安全卫生、增加酵素的活力、有利于人们对酵素的身体需求、利于人们对酵素的吸收、促进人们身体健康和提高生活质量的目的。
为了能更清晰的理解本发明，以下将阐述本发明的具体实施方式。
具体实施方式
本发明的牛油果酵素的制造方法，步骤如下：
1)制取牛油果酵素原汁：所述牛油果酵素原汁的制取方法为，选取新鲜牛油果，取其果肉，将果肉切成片状后混合，加入重量比为牛油果肉5％的陈醋，常温密封6个月，让其自然发酵成牛油果酵素原汁。
制取紫椰菜酵素原汁：所述紫椰菜酵素原汁的制取方法为，选取新鲜的紫椰菜，切碎后加入重量比为紫椰菜10％的食盐和重量比为紫椰菜5％的砂糖，常温密封6个月自然发酵成紫椰菜酵素原汁。
制取糙米酵素原汁：所述糙米酵素原汁的制造方法为，选取糙米，加入重量比为糙米8％的蜂蜜，采用酵母菌发酵。
制取豆乳酵素原汁：所述豆乳酵素原汁的制取方法为，将黄豆直接接种霉菌发酵。
2)将上述四种酵素原汁按照重量比1:1:1:1混合，并加入多元糖醇，在常温下进行密封二次自然发酵。
3)将二次发酵完成的混合酵素装入浓缩器中在温度120℃进行40分钟杀菌。
4)将二次发酵完成的混合酵素包装，完成成品。
通过以上的方式，本发明通过提供一种科学的、安全的酵素制作工艺，将牛油果、紫椰菜、糙米和豆乳制成容易被人体吸收的酵素，使牛油果酵素原汁、紫椰菜酵素原汁、糙米酵素原汁和豆乳酵素原汁充分融合在一起，使其营养成分更充足、更均衡，达到使用安全卫生、增加酵素的活力、有利于人们对酵素的身体需求、利于人们对酵素的吸收、促进人们身体健康和提高生活质量的目的。
本发明并不局限于上述实施方式，如果对本发明的各种改动或变型不脱离本发明的精神和范围，倘若这些改动和变型属于本发明的权利要求和等同技术范围之内，则本发明也意图包含这些改动和变型。
Claims (7)
1.一种牛油果酵素的制造方法，其特征在于，其步骤如下：分别制取牛油果酵素原汁、紫椰菜酵素原汁、糙米酵素原汁和豆乳酵素原汁；将上述四种酵素原汁混合，并加入多元糖醇，在常温下进行密封二次自然发酵；将二次发酵完成的混合酵素装入浓缩器中杀菌；将二次发酵完成的混合酵素包装，完成成品。
2.如权利要求1所述牛油果的制造方法，其特征在于：所述牛油果酵素原汁的制取方法为，选取新鲜牛油果，取其果肉，将果肉切成片状后混合，加入重量比为牛油果肉5％的陈醋，常温密封6个月，让其自然发酵成牛油果酵素原汁。
3.如权利要求1所述牛油果的制造方法，其特征在于：所述紫椰菜酵素原汁的制取方法为，选取新鲜的紫椰菜，切碎后加入重量比为紫椰菜10％的食盐和重量比为紫椰菜5％的砂糖，常温密封6个月自然发酵成紫椰菜酵素原汁。
4.如权利要求1所述牛油果的制造方法，其特征在于：所述糙米酵素原汁的制造方法为，选取糙米，加入重量比为糙米8％的蜂蜜，采用酵母菌发酵。
5.如权利要求1所述牛油果的制造方法，其特征在于：所述豆乳酵素原汁的制取方法为，将黄豆直接接种霉菌发酵。
6.如权利要求1所述牛油果的制造方法，其特征在于：所述牛油果酵素原汁、紫椰菜酵素原汁、糙米酵素原汁和豆乳酵素原汁的配比为重量比1:1:1:1。
7.如权利要求1所述牛油果的制造方法，其特征在于：所述杀菌步骤为在温度120℃进行40分钟杀菌。
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| CN105011138A (zh) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | 酵素制作工艺 |
| CN105029603A (zh) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | 一种复合鲜花果蔬草本酵素及其制备方法与应用 |
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| CN105029603A (zh) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | 一种复合鲜花果蔬草本酵素及其制备方法与应用 |
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