CN105410894A - Non-alcohol antioxidant chili enzyme preparation method - Google Patents
Non-alcohol antioxidant chili enzyme preparation method Download PDFInfo
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- CN105410894A CN105410894A CN201510739784.4A CN201510739784A CN105410894A CN 105410894 A CN105410894 A CN 105410894A CN 201510739784 A CN201510739784 A CN 201510739784A CN 105410894 A CN105410894 A CN 105410894A
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- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 20
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 title abstract description 14
- 102000004190 Enzymes Human genes 0.000 title abstract description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 6
- 239000007788 liquid Substances 0.000 claims abstract description 58
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000006041 probiotic Substances 0.000 claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 claims abstract description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 238000002425 crystallisation Methods 0.000 claims abstract description 13
- 230000008025 crystallization Effects 0.000 claims abstract description 13
- 230000000529 probiotic effect Effects 0.000 claims abstract description 13
- BOTDANWDWHJENH-UHFFFAOYSA-N Tetraethyl orthosilicate Chemical compound CCO[Si](OCC)(OCC)OCC BOTDANWDWHJENH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000208293 Capsicum Species 0.000 claims description 45
- 235000002566 Capsicum Nutrition 0.000 claims description 45
- 239000001390 capsicum minimum Substances 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000010792 warming Methods 0.000 claims description 30
- 239000008367 deionised water Substances 0.000 claims description 24
- 229910021641 deionized water Inorganic materials 0.000 claims description 24
- 239000001963 growth medium Substances 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 239000000706 filtrate Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 16
- 235000006708 antioxidants Nutrition 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 230000015572 biosynthetic process Effects 0.000 claims description 12
- 239000013078 crystal Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 229910001593 boehmite Inorganic materials 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000000701 coagulant Substances 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 229920006335 epoxy glue Polymers 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- FAHBNUUHRFUEAI-UHFFFAOYSA-M hydroxidooxidoaluminium Chemical compound O[Al]=O FAHBNUUHRFUEAI-UHFFFAOYSA-M 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 239000004571 lime Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000003786 synthesis reaction Methods 0.000 claims description 6
- 239000012137 tryptone Substances 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 abstract description 8
- 239000000047 product Substances 0.000 abstract description 5
- 150000001298 alcohols Chemical class 0.000 abstract description 3
- LPSKDVINWQNWFE-UHFFFAOYSA-M tetrapropylazanium;hydroxide Chemical compound [OH-].CCC[N+](CCC)(CCC)CCC LPSKDVINWQNWFE-UHFFFAOYSA-M 0.000 abstract description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 2
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 239000012535 impurity Substances 0.000 abstract 2
- 239000002808 molecular sieve Substances 0.000 abstract 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 abstract 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000011109 contamination Methods 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 230000003203 everyday effect Effects 0.000 description 4
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- 208000024891 symptom Diseases 0.000 description 4
- 230000003026 anti-oxygenic effect Effects 0.000 description 3
- 101100256850 Drosophila melanogaster EndoA gene Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
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- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 230000009759 skin aging Effects 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
- B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2220/00—Aspects relating to sorbent materials
- B01J2220/40—Aspects relating to the composition of sorbent or filter aid materials
- B01J2220/48—Sorbents characterised by the starting material used for their preparation
- B01J2220/4812—Sorbents characterised by the starting material used for their preparation the starting material being of organic character
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- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a non-alcohol antioxidant chili enzyme preparation method and belongs to the preparation field of enzymes. The enzyme is prepared by the following preparation method: tetraethyl orthosilicate, tetrapropylammonium hydroxide and other substances are subjected to mixed hydrolysis to obtain a mixed turbid liquid; the mixed turbid liquid is mixed with sodium hydroxide solution and cetyl trimethyl ammonium bromide to obtain a gelled liquid, and the gelled liquid is put still and heated for crystallization, repeatedly washed, dried and roasted, and modified to obtain an alcohol impurity absorbing molecular sieve for standby applications; then red chilies are washed and subjected to enzymatic hydrolysis to prepare an enzymatic hydrolysate, probiotics in the probiotic medium are inoculated in the chili enzymatic hydrolysate, and an anaerobic fermentation is conducted; and during fermentation of the probiotics to produce enzymes, the non-alcohol enzyme is prepared by an effective absorption by the alcohol impurity absorbing molecular sieve and a centrifuged separation. The beneficial effects of the non-alcohol antioxidant chili enzyme preparation method are that the non-alcohol antioxidant chili enzyme preparation method is simple, there are no mixed bacterial contamination during the preparation process, the required fermentation time is short, and the obtained product is stable in quality and free of alcohols, and has high antioxidant properties.
Description
Technical field
The present invention relates to a kind of preparation method without the anti-oxidant capsicum ferment of alcohol, belong to ferment preparation field.
Background technology
Ferment is the one of comprehensive plant ferment, is the ferment goods by material of vegetable origin fermentation acquisitions such as fruit and vegetables in ferment goods.Ferment, also known as comprehensive plant organized enzyme, ferment is exactly being commonly called as of " enzyme ".Start from earlier 1900s, nowadays, reach the history of more than 80 year, fashionable in American-European and Taiwan.Ferment can strengthen human metabolism, and infull metabolite in purged body, prompt activation physiological function, manufactures new cell, is the best guarantee of intestinal health.Ferment is also beauty treatment catalyst, and its multiple enzyme contained can suppress skin aging, participates in cuticula metabolism, repairs wrinkle, delay skin aging speed.Ferment mainly synthesizes in vivo, and the growth at age and pollution all can make body endo enzyme synthesize minimizing, again because enzyme at high temperature can inactivation.The deficiency of human body endo enzyme can cause inferior health, old and feeble acceleration, disease to produce, and in order to delay senility, available artificial extraction ferment as a supplement.Balanced in nutrition in ferment adjustable body, play antibacterial action, remove toxin, to keep, people's is healthy.Current method utilizes various fruits to prepare ferment, and this sweat is easy to pollution microbes, and required fermentation time is long, and the product ferment content after having fermented is low, is easy to the digestion inactivation through stomach.And the most non-sterile sterilizing when Feedstock treating of ferment product, utilize raw material itself with microorganism-tight fermentation, cause unstable product quality, containing ethanol and other fusels, time serious, in spontaneous fermentation process, produce methyl alcohol, cause edible after poisoning.Therefore work out a kind of ferment content high, without the high ferment production method of alcohol antioxygenic property, in association area, there is good development prospect.
Summary of the invention
Technical problem to be solved by this invention: prepare ferment for current method, easily ethanol and other fusels is produced in sweat, time serious, methyl alcohol is produced in spontaneous fermentation process, cause edible poisoning drawback, provide a kind of preparation method without the anti-oxidant capsicum ferment of alcohol, the present invention is by the mixed and modified obtained fusel binding molecule sieve of the material such as tetraethyl orthosilicate, TPAOH, when probiotics fermention produces ferment, by fusel binding molecule sieve, it is effectively adsorbed, again centrifugation is carried out to it, obtained without alcohol ferment.Gained ferment steady quality of the present invention, not containing alcohols material, antioxygenic property is high.
For solving the problems of the technologies described above, the present invention adopts technical scheme as described below to be:
(1) count by weight, choose 20 ~ 45 parts of tetraethyl orthosilicates, 30 ~ 40 parts of TPAOHs, 10 ~ 20 parts of deionized waters and 15 ~ 20 part of 80 ~ 100 object boehmite, at 20 ~ 30 DEG C, be uniformly mixed by 2500 ~ 3000r/min, it is made to be hydrolyzed 3 ~ 4h, be prepared into the turbid liquid of mixing, after it has been hydrolyzed, count by weight, choose 55 ~ 80 parts of turbid liquid of mixing respectively, 10 ~ 15 parts of mass concentrations be 10% sodium hydrate aqueous solution and 10 ~ 30 parts of softex kws, mix and blend 40 ~ 60min is prepared into epoxy glue lime set;
(2) after coagulant liquid to be mixed leaves standstill 10 ~ 12h, be transferred in stainless steel synthesis reactor, be heated to 100 ~ 110 DEG C, make its crystallization 44 ~ 45h, after crystallization completes, spend deionized water 2 ~ 3 times, wash 2 ~ 3 times with the hydrochloric acid solution that mass fraction is 10% again, be after 7.0 by deionized water washing to pH again, crystal is placed in the dry 20 ~ 24h of baking oven of 60 ~ 80 DEG C, to be dried complete after, crystal is placed in Muffle furnace, 500 DEG C are warming up to by the speed program of 5 DEG C/min, be incubated roasting 5 ~ 6h subsequently, taking-up naturally cools to room temperature and obtains fusel binding molecule sieve, for subsequent use,
(3) after fresh pimiento being cleaned, capsicum mixes with distilled water by 1:10 in mass ratio, and high-temperature heating 25 ~ 30min at being placed in 80 ~ 90 DEG C, after immersion to be heated completes, smash to pieces with high-speed tissue mashing machine, 1:25 in mass ratio subsequently, mixed enzymolysis liquid and capsicum mixed liquor are uniformly mixed, be warming up to 50 ~ 55 DEG C and make its enzymolysis 110 ~ 120min, after enzymolysis completes, continue to be warming up to 90 ~ 95 DEG C of ferment treatment 10 ~ 15min that go out, filtered by enzymolysis liquid subsequently through 200 eye mesh screens, it is for subsequent use that collection filtrate obtains capsicum enzymolysis liquid;
(4) count by weight, choose the agar of the sweet mellow wine of 20 ~ 65 parts, the tryptone of 5 ~ 15 parts, the yeast of 15 ~ 20 parts and 20 ~ 45 parts, be uniformly mixed formation culture medium, adding deionized water washing is 5.0 ~ 5.5 to pH, after complete pH to be regulated, 120 DEG C of sterilizing 10 ~ 20min are warming up to it and obtain probiotic bacteria culture medium, 1:1:1:1 is compared subsequently by inoculation, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis are seeded in probiotic bacteria culture medium, quiescent culture 12 ~ 16h at 36.5 ~ 37.5 DEG C;
(5) after capsicum enzymolysis liquid for subsequent use being warming up to 95 ~ 100 DEG C of heat sterilization process 10 ~ 15min, probio on culture medium is seeded in sterilizing capsicum enzymolysis liquid, at 36.5 ~ 37.5 DEG C, anaerobic fermentation is after 2 ~ 3 days, it is filtered and collects filtrate, 1:10 in mass ratio subsequently, fusel binding molecule sieve obtained for step (2) is added in above-mentioned filtrate, stirring and adsorbing 5 ~ 6h, subsequently by the zymotic fluid that adsorbed at 4800 ~ 5000r/min centrifugation, 15 ~ 20min, collection supernatant liquor also rotation to moisture evaporates completely, collect ferment powder, obtain a kind of without the anti-oxidant capsicum ferment of alcohol.
In described step (3) mixed enzymolysis liquid be by cellulase, pectase and deionized water in mass ratio 2:1:10 be uniformly mixed and formed.
Application process of the present invention: by prepare without the anti-oxidant capsicum ferment of alcohol, join 30 ~ 40mL temperature and be cooled in the boiling water of 40 ~ 45 DEG C, dilution mixture is evenly oral, every day twice, once take 8 ~ 10g, have rosy cheeks after taking, energetic, without any discomfort symptom.
The present invention is compared with additive method, and Advantageous Effects is:
(1) preparation method of the present invention is simple, and without living contaminants in preparation process, required fermentation time is short;
(2) products obtained therefrom steady quality, not containing alcohols material, antioxygenic property is high.
Detailed description of the invention
First count by weight, choose 20 ~ 45 parts of tetraethyl orthosilicates, 30 ~ 40 parts of TPAOHs, 10 ~ 20 parts of deionized waters and 15 ~ 20 part of 80 ~ 100 object boehmite, at 20 ~ 30 DEG C, be uniformly mixed by 2500 ~ 3000r/min, it is made to be hydrolyzed 3 ~ 4h, be prepared into the turbid liquid of mixing, after it has been hydrolyzed, count by weight, choose 55 ~ 80 parts of turbid liquid of mixing respectively, 10 ~ 15 parts of mass concentrations be 10% sodium hydrate aqueous solution and 10 ~ 30 parts of softex kws, mix and blend 40 ~ 60min is prepared into epoxy glue lime set, then after coagulant liquid to be mixed leaves standstill 10 ~ 12h, be transferred in stainless steel synthesis reactor, be heated to 100 ~ 110 DEG C, make its crystallization 44 ~ 45h, after crystallization completes, spend deionized water 2 ~ 3 times, wash 2 ~ 3 times with the hydrochloric acid solution that mass fraction is 10% again, be after 7.0 by deionized water washing to pH again, crystal is placed in the dry 20 ~ 24h of baking oven of 60 ~ 80 DEG C, to be dried complete after, crystal is placed in Muffle furnace, 500 DEG C are warming up to by the speed program of 5 DEG C/min, be incubated roasting 5 ~ 6h subsequently, taking-up naturally cools to room temperature and obtains fusel binding molecule sieve, for subsequent use, after fresher pimiento being cleaned, capsicum mixes with distilled water by 1:10 in mass ratio, and high-temperature heating 25 ~ 30min at being placed in 80 ~ 90 DEG C, after immersion to be heated completes, smash to pieces with high-speed tissue mashing machine, 1:25 in mass ratio subsequently, mixed enzymolysis liquid and capsicum mixed liquor are uniformly mixed, be warming up to 50 ~ 55 DEG C and make its enzymolysis 110 ~ 120min, after enzymolysis completes, continue to be warming up to 90 ~ 95 DEG C of ferment treatment 10 ~ 15min that go out, filtered by enzymolysis liquid subsequently through 200 eye mesh screens, it is for subsequent use that collection filtrate obtains capsicum enzymolysis liquid, count by weight again, choose the agar of the sweet mellow wine of 20 ~ 65 parts, the tryptone of 5 ~ 15 parts, the yeast of 15 ~ 20 parts and 20 ~ 45 parts, be uniformly mixed formation culture medium, adding deionized water washing is 5.0 ~ 5.5 to pH, after complete pH to be regulated, 120 DEG C of sterilizing 10 ~ 20min are warming up to it and obtain probiotic bacteria culture medium, 1:1:1:1 is compared subsequently by inoculation, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis are seeded in probiotic bacteria culture medium, quiescent culture 12 ~ 16h at 36.5 ~ 37.5 DEG C, after finally capsicum enzymolysis liquid for subsequent use being warming up to 95 ~ 100 DEG C of heat sterilization process 10 ~ 15min, probio on culture medium is seeded in sterilizing capsicum enzymolysis liquid, at 36.5 ~ 37.5 DEG C, anaerobic fermentation is after 2 ~ 3 days, it is filtered and collects filtrate, 1:10 in mass ratio subsequently, fusel binding molecule for subsequent use sieve is added in above-mentioned filtrate, stirring and adsorbing 5 ~ 6h, subsequently by the zymotic fluid that adsorbed at 4800 ~ 5000r/min centrifugation, 15 ~ 20min, collection supernatant liquor also rotation to moisture evaporates completely, collect ferment powder, obtain a kind of without the anti-oxidant capsicum ferment of alcohol, described mixed enzymolysis liquid be by cellulase, pectase and deionized water in mass ratio 2:1:10 be uniformly mixed and formed.
Example 1
First count by weight, choose 20 parts of tetraethyl orthosilicates, 40 parts of TPAOHs, 20 parts of deionized waters and 20 part of 80 object boehmite, at 20 DEG C, be uniformly mixed by 2500r/min, make it be hydrolyzed 3h, be prepared into the turbid liquid of mixing, after it has been hydrolyzed, count by weight, choose 80 parts of turbid liquid of mixing respectively, 10 parts of mass concentrations be 10% sodium hydrate aqueous solution and 10 parts of softex kws, mix and blend 40min is prepared into epoxy glue lime set; Then after coagulant liquid to be mixed leaves standstill 10h, be transferred in stainless steel synthesis reactor, be heated to 100 DEG C, make its crystallization 44h, after crystallization completes, spend deionized water 2 times, wash 2 times with the hydrochloric acid solution that mass fraction is 10% again, then be after 7.0 by deionized water washing to pH, crystal is placed in the dry 20h of baking oven of 60 DEG C, to be dried complete after, crystal is placed in Muffle furnace, is warming up to 500 DEG C by the speed program of 5 DEG C/min, be incubated roasting 5h subsequently, taking-up naturally cools to room temperature and obtains fusel binding molecule sieve, for subsequent use; After fresher pimiento being cleaned, capsicum mixes with distilled water by 1:10 in mass ratio, and high-temperature heating 25min at being placed in 80 DEG C, after immersion to be heated completes, smash to pieces with high-speed tissue mashing machine, 1:25 in mass ratio subsequently, is uniformly mixed mixed enzymolysis liquid and capsicum mixed liquor, is warming up to 50 DEG C and makes its enzymolysis 110min, after enzymolysis completes, continue to be warming up to 90 DEG C of ferment treatment 10min that go out, filtered by enzymolysis liquid subsequently through 200 eye mesh screens, it is for subsequent use that collection filtrate obtains capsicum enzymolysis liquid; Count by weight again, choose the agar of the sweet mellow wine of 60 parts, the tryptone of 5 parts, the yeast of 15 parts and 20 parts, be uniformly mixed formation culture medium, adding deionized water washing is 5.0 to pH, after complete pH to be regulated, 120 DEG C of sterilizing 10min are warming up to it and obtain probiotic bacteria culture medium, compare 1:1:1:1 by inoculation subsequently, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis are seeded in probiotic bacteria culture medium, quiescent culture 12h at 36.5 DEG C; After finally capsicum enzymolysis liquid for subsequent use being warming up to 95 DEG C of heat sterilization process 10min, probio on culture medium is seeded in sterilizing capsicum enzymolysis liquid, at 36.5 DEG C, anaerobic fermentation is after 2 days, it is filtered and collects filtrate, 1:10 in mass ratio subsequently, fusel binding molecule for subsequent use sieve is added in above-mentioned filtrate, stirring and adsorbing 5h, subsequently by the zymotic fluid that adsorbed at 4800r/min centrifugation 15min, collection supernatant liquor also rotation to moisture evaporates completely, collect ferment powder, obtain a kind of without the anti-oxidant capsicum ferment of alcohol; Described mixed enzymolysis liquid be by cellulase, pectase and deionized water in mass ratio 2:1:10 be uniformly mixed and formed.
By prepare without the anti-oxidant capsicum ferment of alcohol, join 30mL temperature and be cooled in the boiling water of 40 DEG C, dilution mixture is evenly oral, every day twice, once takes 8g, has rosy cheeks after taking, energetic, without any discomfort symptom.
Example 2
First count by weight, choose 45 parts of tetraethyl orthosilicates, 30 parts of TPAOHs, 10 parts of deionized waters and 15 part of 90 object boehmite, at 25 DEG C, be uniformly mixed by 2800r/min, make it be hydrolyzed 3.5h, be prepared into the turbid liquid of mixing, after it has been hydrolyzed, count by weight, choose 55 parts of turbid liquid of mixing respectively, 15 parts of mass concentrations be 10% sodium hydrate aqueous solution and 30 parts of softex kws, mix and blend 50min is prepared into epoxy glue lime set; Then after coagulant liquid to be mixed leaves standstill 11h, be transferred in stainless steel synthesis reactor, be heated to 105 DEG C, make its crystallization 44.5h, after crystallization completes, spend deionized water 3 times, wash 3 times with the hydrochloric acid solution that mass fraction is 10% again, then be after 7.0 by deionized water washing to pH, crystal is placed in the dry 22h of baking oven of 70 DEG C, to be dried complete after, crystal is placed in Muffle furnace, is warming up to 500 DEG C by the speed program of 5 DEG C/min, be incubated roasting 5.5h subsequently, taking-up naturally cools to room temperature and obtains fusel binding molecule sieve, for subsequent use; After fresher pimiento being cleaned, capsicum mixes with distilled water by 1:10 in mass ratio, and high-temperature heating 28min at being placed in 85 DEG C, after immersion to be heated completes, smash to pieces with high-speed tissue mashing machine, 1:25 in mass ratio subsequently, is uniformly mixed mixed enzymolysis liquid and capsicum mixed liquor, is warming up to 53 DEG C and makes its enzymolysis 115min, after enzymolysis completes, continue to be warming up to 93 DEG C of ferment treatment 12min that go out, filtered by enzymolysis liquid subsequently through 200 eye mesh screens, it is for subsequent use that collection filtrate obtains capsicum enzymolysis liquid; Count by weight again, choose the agar of the sweet mellow wine of 20 parts, the tryptone of 15 parts, the yeast of 20 parts and 45 parts, be uniformly mixed formation culture medium, adding deionized water washing is 5.3 to pH, after complete pH to be regulated, 120 DEG C of sterilizing 15min are warming up to it and obtain probiotic bacteria culture medium, compare 1:1:1:1 by inoculation subsequently, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis are seeded in probiotic bacteria culture medium, quiescent culture 14h at 37 DEG C; After finally capsicum enzymolysis liquid for subsequent use being warming up to 98 DEG C of heat sterilization process 13min, probio on culture medium is seeded in sterilizing capsicum enzymolysis liquid, at 37 DEG C, anaerobic fermentation is after 3 days, it is filtered and collects filtrate, 1:10 in mass ratio subsequently, fusel binding molecule for subsequent use sieve is added in above-mentioned filtrate, stirring and adsorbing 5h, subsequently by the zymotic fluid that adsorbed at 4800r/min centrifugation 15min, collection supernatant liquor also rotation to moisture evaporates completely, collect ferment powder, obtain a kind of without the anti-oxidant capsicum ferment of alcohol; Described mixed enzymolysis liquid be by cellulase, pectase and deionized water in mass ratio 2:1:10 be uniformly mixed and formed.
By prepare without the anti-oxidant capsicum ferment of alcohol, join 35mL temperature and be cooled in the boiling water of 42 DEG C, dilution mixture is evenly oral, every day twice, once takes 9g, has rosy cheeks after taking, energetic, without any discomfort symptom.
Example 3
First count by weight, choose 30 parts of tetraethyl orthosilicates, 35 parts of TPAOHs, 17 parts of deionized waters and 18 part of 100 object boehmite, at 30 DEG C, be uniformly mixed by 3000r/min, make it be hydrolyzed 4h, be prepared into the turbid liquid of mixing, after it has been hydrolyzed, count by weight, choose 60 parts of turbid liquid of mixing respectively, 13 parts of mass concentrations be 10% sodium hydrate aqueous solution and 27 parts of softex kws, mix and blend 60min is prepared into epoxy glue lime set; Then after coagulant liquid to be mixed leaves standstill 12h, be transferred in stainless steel synthesis reactor, be heated to 110 DEG C, make its crystallization 45h, after crystallization completes, spend deionized water 3 times, wash 3 times with the hydrochloric acid solution that mass fraction is 10% again, then be after 7.0 by deionized water washing to pH, crystal is placed in the dry 24h of baking oven of 80 DEG C, to be dried complete after, crystal is placed in Muffle furnace, is warming up to 500 DEG C by the speed program of 5 DEG C/min, be incubated roasting 6h subsequently, taking-up naturally cools to room temperature and obtains fusel binding molecule sieve, for subsequent use; After fresher pimiento being cleaned, capsicum mixes with distilled water by 1:10 in mass ratio, and high-temperature heating 30min at being placed in 90 DEG C, after immersion to be heated completes, smash to pieces with high-speed tissue mashing machine, 1:25 in mass ratio subsequently, is uniformly mixed mixed enzymolysis liquid and capsicum mixed liquor, is warming up to 55 DEG C and makes its enzymolysis 120min, after enzymolysis completes, continue to be warming up to 95 DEG C of ferment treatment 15min that go out, filtered by enzymolysis liquid subsequently through 200 eye mesh screens, it is for subsequent use that collection filtrate obtains capsicum enzymolysis liquid; Count by weight again, choose the agar of the sweet mellow wine of 35 parts, the tryptone of 10 parts, the yeast of 18 parts and 37 parts, be uniformly mixed formation culture medium, adding deionized water washing is 5.5 to pH, after complete pH to be regulated, 120 DEG C of sterilizing 20min are warming up to it and obtain probiotic bacteria culture medium, compare 1:1:1:1 by inoculation subsequently, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis are seeded in probiotic bacteria culture medium, quiescent culture 16h at 37.5 DEG C; After finally capsicum enzymolysis liquid for subsequent use being warming up to 100 DEG C of heat sterilization process 15min, probio on culture medium is seeded in sterilizing capsicum enzymolysis liquid, at 37.5 DEG C, anaerobic fermentation is after 3 days, it is filtered and collects filtrate, 1:10 in mass ratio subsequently, fusel binding molecule for subsequent use sieve is added in above-mentioned filtrate, stirring and adsorbing 6h, subsequently by the zymotic fluid that adsorbed at 5000r/min centrifugation 20min, collection supernatant liquor also rotation to moisture evaporates completely, collect ferment powder, obtain a kind of without the anti-oxidant capsicum ferment of alcohol; Described mixed enzymolysis liquid be by cellulase, pectase and deionized water in mass ratio 2:1:10 be uniformly mixed and formed.
By prepare without the anti-oxidant capsicum ferment of alcohol, join 40mL temperature and be cooled in the boiling water of 45 DEG C, dilution mixture is evenly oral, every day twice, once takes 10g, has rosy cheeks after taking, energetic, without any discomfort symptom.
Claims (2)
1., without a preparation method for the anti-oxidant capsicum ferment of alcohol, it is characterized in that concrete preparation process is:
(1) count by weight, choose 20 ~ 45 parts of tetraethyl orthosilicates, 30 ~ 40 parts of TPAOHs, 10 ~ 20 parts of deionized waters and 15 ~ 20 part of 80 ~ 100 object boehmite, at 20 ~ 30 DEG C, be uniformly mixed by 2500 ~ 3000r/min, it is made to be hydrolyzed 3 ~ 4h, be prepared into the turbid liquid of mixing, after it has been hydrolyzed, count by weight, choose 55 ~ 80 parts of turbid liquid of mixing respectively, 10 ~ 15 parts of mass concentrations be 10% sodium hydrate aqueous solution and 10 ~ 30 parts of softex kws, mix and blend 40 ~ 60min is prepared into epoxy glue lime set;
(2) after coagulant liquid to be mixed leaves standstill 10 ~ 12h, be transferred in stainless steel synthesis reactor, be heated to 100 ~ 110 DEG C, make its crystallization 44 ~ 45h, after crystallization completes, spend deionized water 2 ~ 3 times, wash 2 ~ 3 times with the hydrochloric acid solution that mass fraction is 10% again, be after 7.0 by deionized water washing to pH again, crystal is placed in the dry 20 ~ 24h of baking oven of 60 ~ 80 DEG C, to be dried complete after, crystal is placed in Muffle furnace, 500 DEG C are warming up to by the speed program of 5 DEG C/min, be incubated roasting 5 ~ 6h subsequently, taking-up naturally cools to room temperature and obtains fusel binding molecule sieve, for subsequent use,
(3) after fresh pimiento being cleaned, capsicum mixes with distilled water by 1:10 in mass ratio, and high-temperature heating 25 ~ 30min at being placed in 80 ~ 90 DEG C, after immersion to be heated completes, smash to pieces with high-speed tissue mashing machine, 1:25 in mass ratio subsequently, mixed enzymolysis liquid and capsicum mixed liquor are uniformly mixed, be warming up to 50 ~ 55 DEG C and make its enzymolysis 110 ~ 120min, after enzymolysis completes, continue to be warming up to 90 ~ 95 DEG C of ferment treatment 10 ~ 15min that go out, filtered by enzymolysis liquid subsequently through 200 eye mesh screens, it is for subsequent use that collection filtrate obtains capsicum enzymolysis liquid;
(4) count by weight, choose the agar of the sweet mellow wine of 20 ~ 65 parts, the tryptone of 5 ~ 15 parts, the yeast of 15 ~ 20 parts and 20 ~ 45 parts, be uniformly mixed formation culture medium, adding deionized water washing is 5.0 ~ 5.5 to pH, after complete pH to be regulated, 120 DEG C of sterilizing 10 ~ 20min are warming up to it and obtain probiotic bacteria culture medium, 1:1:1:1 is compared subsequently by inoculation, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis are seeded in probiotic bacteria culture medium, quiescent culture 12 ~ 16h at 36.5 ~ 37.5 DEG C;
(5) after capsicum enzymolysis liquid for subsequent use being warming up to 95 ~ 100 DEG C of heat sterilization process 10 ~ 15min, probio on culture medium is seeded in sterilizing capsicum enzymolysis liquid, at 36.5 ~ 37.5 DEG C, anaerobic fermentation is after 2 ~ 3 days, it is filtered and collects filtrate, 1:10 in mass ratio subsequently, fusel binding molecule sieve obtained for step (2) is added in above-mentioned filtrate, stirring and adsorbing 5 ~ 6h, subsequently by the zymotic fluid that adsorbed at 4800 ~ 5000r/min centrifugation, 15 ~ 20min, collection supernatant liquor also rotation to moisture evaporates completely, collect ferment powder, obtain a kind of without the anti-oxidant capsicum ferment of alcohol.
2. a kind of preparation method without the anti-oxidant capsicum ferment of alcohol according to claim 1, is characterized in that: described mixed enzymolysis liquid be by cellulase, pectase and deionized water in mass ratio 2:1:10 be uniformly mixed and formed.
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| CN106690235A (en) * | 2016-12-01 | 2017-05-24 | 浙江百惠生物科技有限公司 | Chili enzyme for seasoning |
| CN107373598A (en) * | 2017-09-28 | 2017-11-24 | 武汉华康臣生物科技有限公司 | A kind of feature capsicum ferment flavouring |
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