CN105639633A - Composite papaya enzyme and production method thereof - Google Patents
Composite papaya enzyme and production method thereof Download PDFInfo
- Publication number
- CN105639633A CN105639633A CN201610048532.1A CN201610048532A CN105639633A CN 105639633 A CN105639633 A CN 105639633A CN 201610048532 A CN201610048532 A CN 201610048532A CN 105639633 A CN105639633 A CN 105639633A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- fructus chaenomelis
- weighed
- ferment
- semen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 51
- 239000002131 composite material Substances 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 title abstract description 11
- 102000004190 Enzymes Human genes 0.000 title abstract description 11
- 241000219173 Carica Species 0.000 title abstract description 5
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 46
- 102000003886 Glycoproteins Human genes 0.000 claims description 41
- 108090000288 Glycoproteins Proteins 0.000 claims description 41
- 235000021551 crystal sugar Nutrition 0.000 claims description 25
- 241001164374 Calyx Species 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000002775 capsule Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 244000189799 Asimina triloba Species 0.000 claims 11
- 240000006432 Carica papaya Species 0.000 abstract description 35
- 230000000694 effects Effects 0.000 abstract description 11
- 230000008901 benefit Effects 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 210000003734 kidney Anatomy 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract 2
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 abstract 1
- 240000004153 Hibiscus sabdariffa Species 0.000 abstract 1
- 241000830535 Ligustrum lucidum Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 22
- 239000000047 product Substances 0.000 description 21
- 238000012360 testing method Methods 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 206010010774 Constipation Diseases 0.000 description 6
- 241000699670 Mus sp. Species 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 244000005706 microflora Species 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 2
- 238000011047 acute toxicity test Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000009781 safety test method Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000041 toxicology testing Toxicity 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 239000003390 Chinese drug Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 241001529936 Murinae Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 231100000403 acute toxicity Toxicity 0.000 description 1
- 230000007059 acute toxicity Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001773 anti-convulsant effect Effects 0.000 description 1
- 230000003542 behavioural effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 231100000132 chronic toxicity testing Toxicity 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000002562 urinalysis Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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 provides composite papaya enzyme. The composite papaya enzyme is prepared from, by weight, 50-60 parts of pawpaw skin, 5-10 parts of pawpaw seeds, 5-10 parts of pericarpium citri reticulatae, 2-5 parts of glossy privet fruits, 3-5 parts of spina date seeds, 5-7 parts of roselle, 35-40 parts of rock candy and 3-5 parts of salt. By means of the creative formula and technology, the pawpaw skin and the pawpaw seeds are utilized comprehensively, emissions of waste and pollution to environment in the pawpaw production process can be reduced, the waste is reutilized, economic benefits are increased, and the prepared papaya enzyme is sour and sweet in taste and unique in flavor and has the effects of nourishing yin and the liver and the kidney, and relaxing the bowels.
Description
Technical field
The invention belongs to field of food, relate to a kind of composite pawpaw glycoprotein ferment and production method thereof.
Background technology
Fructus Chaenomelis, have the title of " hundred benefit fruit kings ". Becoming book in China's science of Chinese drug processing monograph Lei Gong's Treatise on Preparation and Broiling of Materia Medica the earliest in fiveth century of Christian era, in connection with in the discussion of Fructus Chaenomelis effect, this secretary is carried it and " battalion can be adjusted to defend, help essence derived from food ". As the one in fruit, containing abundant nutritional labeling in Fructus Chaenomelis, such as carase, Fructus Chaenomelis ferment, vitamin C, vitamin A. Also being plant amedica while that Fructus Chaenomelis being food, it has the reason of integration of edible and medicinal herbs. Fructus Chaenomelis can be helped digest, absorb, it is also possible to the plant of decomposing protein, saccharide and this three nutritious elements of fat, and especially remove stubborn stool expelling intestinal toxin and decomposition waist and belly fat effect are notable, and this benefits from enzyme abundant in Fructus Chaenomelis.
But; in modern industrialization produces; skin and the seed of Fructus Chaenomelis are all abandoned as leftover bits and pieces; it is unfavorable for environmental conservation on the one hand; containing abundant saccharide in above-mentioned leftover bits and pieces, arbitrarily discharge will cause microbial growth and corruption, contaminated environment; on the other hand, its also lead to enterprise produce economic benefit not high. For above-mentioned leftover bits and pieces, there is not yet effective processing mode at present.
Summary of the invention
The problem that leftover bits and pieces is difficult to utilize is produced for solving Fructus Chaenomelis in prior art, it is desirable to provide the production method of a kind of composite enzyme, it is with the leftover bits and pieces Fructus Chaenomelis skin of Fructus Chaenomelis production, Semen Fructus Chaenomelis for primary raw material, fermented prepared a kind of composite pawpaw glycoprotein ferment with multiple efficacies.
For solving above technical problem, the present invention adopts the following technical scheme that.
A kind of composite pawpaw glycoprotein ferment, it is characterized in that, it is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 50-60 weight portion, Semen Fructus Chaenomelis 5-10 weight portion, Pericarpium Citri Reticulatae 5-10 weight portion, Fructus Ligustri Lucidi 2-5 weight portion, Semen Ziziphi Spinosae 3-5 weight portion, Calyx Hibisci Sabdariffae 5-7 weight portion, crystal sugar 35-40 weight portion, Sal 3-5 weight portion.
The production method of described composite pawpaw glycoprotein ferment comprises the steps:
(1) Fructus Chaenomelis skin, Semen Fructus Chaenomelis, Pericarpium Citri Reticulatae, Fructus Ligustri Lucidi, Semen Ziziphi Spinosae, Calyx Hibisci Sabdariffae, crystal sugar and Sal are weighed by weight;
(2) adopt beater that the Semen Fructus Chaenomelis weighed is smashed pulping, then after filter and remove residue, obtain filtrate A, standby; The crystal sugar weighed is clayed into power standby;
(3) Fructus Ligustri Lucidi, Semen Ziziphi Spinosae mixing will be weighed, add the water of mixture quality 5-8 times, and heat in hermetic container to seething with excitement and keeping boiling 20-25 minute, cooled and filtered, obtain liquor B;
(4) the Fructus Chaenomelis skin weighed is cleaned, and backward clean Fructus Chaenomelis skin adds filtrate A that step (2) prepares, the liquor B that step (3) prepares, the Pericarpium Citri Reticulatae weighed, Calyx Hibisci Sabdariffae, Sal and the crystal sugar powder after pulverizing, stir, and it is placed on environment bottom fermentation 8-10 days of 25-27 degree Celsius, every 2 days of period stirred stirring once, thus preparing fermenting mixture;
(5) adopting blender that fermenting mixture is carried out high-speed stirred, thus preparing serosity, after homogenizer homogenizing, namely preparing described composite pawpaw glycoprotein ferment.
Further, use in order to convenient, the composite pawpaw glycoprotein ferment that above-mentioned steps (5) prepares can also be carried out vacuum lyophilization, obtain composite pawpaw glycoprotein ferment powder after pulverizing, yet further this composite pawpaw glycoprotein ferment powder is made capsule or is pressed into tablet or makes the form of teabag.
Preferably, described composite pawpaw glycoprotein ferment is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 55 weight portion, Semen Fructus Chaenomelis 8 weight portion, Pericarpium Citri Reticulatae 8 weight portion, Fructus Ligustri Lucidi 3 weight portion, Semen Ziziphi Spinosae 4 weight portion, Calyx Hibisci Sabdariffae 6 weight portion, crystal sugar 35 weight portion, Sal 4 weight portion.
Preferably, described composite pawpaw glycoprotein ferment is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 58 weight portion, Semen Fructus Chaenomelis 5 weight portion, Pericarpium Citri Reticulatae 7 weight portion, Fructus Ligustri Lucidi 4 weight portion, Semen Ziziphi Spinosae 5 weight portion, Calyx Hibisci Sabdariffae 7 weight portion, crystal sugar 40 weight portion, Sal 5 weight portion.
In the preparation method of the present invention, the fermenting mixture that first time prepares can also be retained as microbial inoculum, subsequent production is added in mixed material to be fermented according to the amount (weight/mass percentage composition) of 0.5% as strain and ferments, thus realizing the repeatability of method and the stability of fermentative microflora.
The invention have the advantages that and beneficial effect:
First, the present invention with in the productions such as Fructus Chaenomelis canned food, papaya tablet leftover bits and pieces--Fructus Chaenomelis skin and Semen Fructus Chaenomelis are for raw material production composite enzyme, which solve the difficult problem that Fructus Chaenomelis skin and Semen Fructus Chaenomelis etc. in prior art are difficult to utilize, achieve the comprehensive utilization of Fructus Chaenomelis skin and Semen Fructus Chaenomelis, improve the economic benefit of enterprise.
Second, in the ferment preparation process of the present invention, adopting natural fermented mode, with the addition of Pericarpium Citri Reticulatae, Pericarpium Citri Reticulatae is as the product of a kind of long-term fermentation, it has certain stable advantage fermentative microflora, in conjunction with the natural flora in Fructus Chaenomelis epidermis face, when pressure condition and the fermentation temperature control of certain brine concentration so that the dominant bacteria such as yeast, lactic acid bacteria can mushroom out, thus forming effective fermentation, prepare composite pawpaw glycoprotein fermentation ferment.
3rd, the preparation process of the composite pawpaw glycoprotein ferment of the present invention have employed the Chinese medicines such as Fructus Ligustri Lucidi, Calyx Hibisci Sabdariffae and Semen Ziziphi Spinosae, wherein Fructus Ligustri Lucidi returns liver, kidney channel, has nourishing the liver and kidney, effect of improving eyesight black hair; Calyx Hibisci Sabdariffae has clearing away summer-heat, skin care, speckle removing, relieves the effect of alcohol, blood pressure lowering, Vitamin C are sick and the effect such as diuresis; Semen Ziziphi Spinosae sweet in the mouth, acid, property is put down, and can nourish conscience, calm the nerves, arresting sweating. Containing significant quantities of fat oil and protein, and containing sterol, triterpenes, Semen Ziziphi Spinosae saponin, vitamin C, there are calmness, hypnosis, analgesia, anticonvulsant action, the present invention obtains the functional component in Semen Ziziphi Spinosae and Fructus Ligustri Lucidi by the method decocted, in combination with Calyx Hibisci Sabdariffae, three with the use of, effect complements each other, mutually collaborative so that obtained product has good YIN nourishing and nourishing the liver and kidney effect, is especially suitable for female consumer.
4th, the composite pawpaw glycoprotein ferment of the present invention does not carry out high-temperature process for Fructus Chaenomelis skin and Semen Fructus Chaenomelis, Calyx Hibisci Sabdariffae in producing, remain abundant enzyme therein and vitamin to greatest extent so that in final products, the activity of the enzyme such as papain is significantly high, has the effect of good facilitating digestion;Simultaneously wherein abundant microorganism and tunning thereof, have good defecating feces excretion, but it be not result in serious diarrhoea, it is possible to gentle relieving constipation. It addition, in the product preparation process of the present invention, by the proportioning of the test of accurate proportioning and crystal sugar, in conjunction with the interpolation of Pericarpium Citri Reticulatae so that the product taste of the present invention is sour-sweet, and local flavor is outstanding, receive welcome and the favorable comment of eater.
In sum, the present invention is by the formula created and technique, achieve the comprehensive utilization of Fructus Chaenomelis skin and Semen Fructus Chaenomelis, its discharge that can reduce garbage in Fructus Chaenomelis production process and pollution to environment, also achieving the recycling of garbage, improve economic benefit, its products taste prepared is sour-sweet simultaneously, unique flavor, also has YIN nourishing and the effect such as nourishing the liver and kidney, relieving constipation.
Detailed description of the invention:
Embodiment 1: a kind of composite pawpaw glycoprotein ferment, is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 55 weight portion, Semen Fructus Chaenomelis 8 weight portion, Pericarpium Citri Reticulatae 8 weight portion, Fructus Ligustri Lucidi 3 weight portion, Semen Ziziphi Spinosae 4 weight portion, Calyx Hibisci Sabdariffae 6 weight portion, crystal sugar 35 weight portion, Sal 4 weight portion.
The production method of described composite pawpaw glycoprotein ferment comprises the steps:
(1) Fructus Chaenomelis skin, Semen Fructus Chaenomelis, Pericarpium Citri Reticulatae, Fructus Ligustri Lucidi, Semen Ziziphi Spinosae, Calyx Hibisci Sabdariffae, crystal sugar and Sal are weighed by weight;
(2) adopt beater that the Semen Fructus Chaenomelis weighed is smashed pulping, then after filter and remove residue, obtain filtrate A, standby; The crystal sugar weighed is clayed into power standby;
(3) Fructus Ligustri Lucidi, Semen Ziziphi Spinosae mixing will be weighed, add the water of mixture quality 5-8 times, and heat in hermetic container to seething with excitement and keeping boiling 20 minutes, cooled and filtered, obtain liquor B;
(4) the Fructus Chaenomelis skin weighed is cleaned, and backward clean Fructus Chaenomelis skin adds filtrate A that step (2) prepares, the liquor B that step (3) prepares, the Pericarpium Citri Reticulatae weighed, Calyx Hibisci Sabdariffae, Sal and the crystal sugar powder after pulverizing, stir, and it is placed on the environment bottom fermentation 9 days of 25 degrees Celsius, every 2 days of period stirred stirring once, thus preparing fermenting mixture;
(5) adopting blender that fermenting mixture is carried out high-speed stirred, thus preparing serosity, after homogenizer homogenizing, namely preparing described composite pawpaw glycoprotein ferment.
Embodiment 2: a kind of composite pawpaw glycoprotein ferment, is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 58 weight portion, Semen Fructus Chaenomelis 5 weight portion, Pericarpium Citri Reticulatae 7 weight portion, Fructus Ligustri Lucidi 4 weight portion, Semen Ziziphi Spinosae 5 weight portion, Calyx Hibisci Sabdariffae 7 weight portion, crystal sugar 40 weight portion, Sal 5 weight portion.
The production method of described composite pawpaw glycoprotein ferment comprises the steps:
(1) Fructus Chaenomelis skin, Semen Fructus Chaenomelis, Pericarpium Citri Reticulatae, Fructus Ligustri Lucidi, Semen Ziziphi Spinosae, Calyx Hibisci Sabdariffae, crystal sugar and Sal are weighed by weight;
(2) adopt beater that the Semen Fructus Chaenomelis weighed is smashed pulping, then after filter and remove residue, obtain filtrate A, standby; The crystal sugar weighed is clayed into power standby;
(3) Fructus Ligustri Lucidi, Semen Ziziphi Spinosae mixing will be weighed, add the water of mixture quality 5-8 times, and heat in hermetic container to seething with excitement and keeping boiling 20-25 minute, cooled and filtered, obtain liquor B;
(4) the Fructus Chaenomelis skin weighed is cleaned, and backward clean Fructus Chaenomelis skin adds filtrate A that step (2) prepares, the liquor B that step (3) prepares, the Pericarpium Citri Reticulatae weighed, Calyx Hibisci Sabdariffae, Sal and the crystal sugar powder after pulverizing, stir, and it is placed on environment bottom fermentation 8-10 days of 25-27 degree Celsius, every 2 days of period stirred stirring once, thus preparing fermenting mixture;
(5) adopting blender that fermenting mixture is carried out high-speed stirred, thus preparing serosity, after homogenizer homogenizing, namely preparing described composite pawpaw glycoprotein ferment.
Embodiment 3: safety testing
Acute toxicity test in mice: adopt the feedstuff of composite pawpaw glycoprotein ferment and the mice of embodiment of the present invention 1-2 to carry out mix and feed that (ratio of mix is 1g composite pawpaw glycoprotein ferment: 5g feedstuff, ensure that every day, composite pawpaw glycoprotein ferment intake was about 6g composite pawpaw glycoprotein ferment/kg body weight, namely be equivalent to adult and daily intake 300g composite pawpaw glycoprotein ferment), Continuous Observation 14 days, carries out acute toxicity test. Have no dead and undue toxicity's reaction, off-test, Dissection test mice during test, observe kidney, spleen, stomach, liver, lung, the heart and intestinal, be showed no abnormal change. By standard of acute toxicity, the product of embodiment 1,2 belongs to nontoxic level.
Murine chronic toxicity test: adopt the feedstuff of composite pawpaw glycoprotein ferment and the mice of embodiment of the present invention 1-2 to carry out mix and feed that (ratio of mix is 1g composite pawpaw glycoprotein ferment: 10g feedstuff, ensure that every day, composite pawpaw glycoprotein ferment intake was about 3g composite pawpaw glycoprotein ferment/kg body weight, namely be equivalent to adult and daily intake 150g composite pawpaw glycoprotein ferment), feed 98 days continuously, result shows: test mice behavioral activity is normal, fur is smooth, Normal-weight increases, drinking-water of ingesting is normal, hematology and blood parameters all fluctuate within normal range, bone marrow and routine urinalysis index all fluctuate within normal range, tissue internal organs no abnormality seen, generally speaking toxicity reaction is had no.
By testing above it can be seen that the product of the present invention is safe and nontoxic.
Embodiment 4: flavor evaluation is tested
The reference product that product following and of the present invention is closer to is set:
Comparison 1: Fructus Chaenomelis composite enzyme, the products material of its relative embodiment 1 is without Pericarpium Citri Reticulatae, and all the other raw materials and preparation method be example 1 simultaneously.
Comparison 2: Fructus Chaenomelis composite enzyme, the products material of its relative embodiment 1 is without Sal, and all the other raw materials and preparation method be example 1 simultaneously.
This test has invited 50 rucks as judging panel altogether, adopt ten point system evaluation method, respectively the product of embodiment 1-2 and above 2 comparative experimental example being marked, provide corresponding mark, test process adopts Blind Test (namely judging panel is not aware that to use which product). Concrete evaluation result is shown in table 1 below:
Table 1 Analyses Methods for Sensory Evaluation Results
| Sequence number | Group | Sensory evaluation average mark | The overall evaluation |
| 1 | Embodiment 1 | 8.97 | Taste is sour-sweet properly, light flowers and fruits fragrance |
| 2 | Embodiment 2 | 8.85 | Taste is sour-sweet properly, light flowers and fruits fragrance |
| 3 | Contrast 1 | 7.05 | Taste is sweeter, British plain spirits |
| 4 | Contrast 2 | 6.43 | Mouthfeel is poor, slight breakdown of fruit taste |
The result tested from above sensory evaluation, the product of the present invention compares contrast 1, the taste and flavor tool of contrast 2 is greatly improved, it has reacted the meaning that Pericarpium Citri Reticulatae and Sal are creative in the preparation of product of the present invention, and there is also therebetween certain synergism, Pericarpium Citri Reticulatae provides just the dominant microflora of high-quality and the pressure that certain density Sal is survived as strain, most suitable dominant microflora is made to obtain maximized growth, thus obtaining good mouthfeel and flowers and fruits fragrance, and the mediation of also Sal and crystal sugar just, the sour-sweet taste of fermented product making the present invention is suitable, receive the welcome of consumer.
Embodiment 5: edible test
On the basis of safety testing, the product of the present invention has carried out foretasting test in certain scope, foretastes test and mainly have chosen 10 female constipation patients, advises the product 5g of its edible present invention every day, disable after adhering to 10 days, the defecation situation in observing 15 days thereafter.According to reflection, wherein it still is able to normal amount every day ground defecation in after disabling 15 days of 9 persons of foretasting, no longer there is the situation of constipation, 1 person of foretasting symptom starting to continue constipation occur for the 12nd day after disabling, after the product of the edible present invention again, constipation symptom disappears. Through to 10 persons's of foretasting it has been observed that before user takes relatively, its QI and blood is more unobstructed, of pink and healthy-looking, and there are the reaction sleep of part user and halitosis to be obtained for good improvement, express willingness and continue to take the product of the present invention.
It addition, test through inventor, every day takes 50g, adheres to taking 10 days, and diarrhoea phenomenon does not occur in period, also without any untoward reaction.
The specific embodiments of the invention that are only disclosed above, but the present invention is not limited to this, the changes that any person skilled in the art can think of, all should drop within protection scope of the present invention.
Claims (5)
1. a composite pawpaw glycoprotein ferment, it is characterized in that, it is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 50-60 weight portion, Semen Fructus Chaenomelis 5-10 weight portion, Pericarpium Citri Reticulatae 5-10 weight portion, Fructus Ligustri Lucidi 2-5 weight portion, Semen Ziziphi Spinosae 3-5 weight portion, Calyx Hibisci Sabdariffae 5-7 weight portion, crystal sugar 35-40 weight portion, Sal 3-5 weight portion;
The production method of described composite pawpaw glycoprotein ferment comprises the steps:
(1) Fructus Chaenomelis skin, Semen Fructus Chaenomelis, Pericarpium Citri Reticulatae, Fructus Ligustri Lucidi, Semen Ziziphi Spinosae, Calyx Hibisci Sabdariffae, crystal sugar and Sal are weighed by weight;
(2) adopt beater that the Semen Fructus Chaenomelis weighed is smashed pulping, then after filter and remove residue, obtain filtrate A, standby; The crystal sugar weighed is clayed into power standby;
(3) Fructus Ligustri Lucidi, Semen Ziziphi Spinosae mixing will be weighed, add the water of mixture quality 5-8 times, and heat in hermetic container to seething with excitement and keeping boiling 20-25 minute, cooled and filtered, obtain liquor B;
(4) the Fructus Chaenomelis skin weighed is cleaned, and backward clean Fructus Chaenomelis skin adds filtrate A that step (2) prepares, the liquor B that step (3) prepares, the Pericarpium Citri Reticulatae weighed, Calyx Hibisci Sabdariffae, Sal and the crystal sugar powder after pulverizing, stir, and it is placed on environment bottom fermentation 8-10 days of 25-27 degree Celsius, every 2 days of period stirred stirring once, thus preparing fermenting mixture;
(5) adopting blender that fermenting mixture is carried out high-speed stirred, thus preparing serosity, after homogenizer homogenizing, namely preparing described composite pawpaw glycoprotein ferment.
2. composite pawpaw glycoprotein ferment according to claim 1, it is characterized in that, it is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 55 weight portion, Semen Fructus Chaenomelis 8 weight portion, Pericarpium Citri Reticulatae 8 weight portion, Fructus Ligustri Lucidi 3 weight portion, Semen Ziziphi Spinosae 4 weight portion, Calyx Hibisci Sabdariffae 6 weight portion, crystal sugar 35 weight portion, Sal 4 weight portion.
3. composite pawpaw glycoprotein ferment according to claim 1, it is characterized in that, it is made up of the primary raw material of following weight portion: Fructus Chaenomelis skin 58 weight portion, Semen Fructus Chaenomelis 5 weight portion, Pericarpium Citri Reticulatae 7 weight portion, Fructus Ligustri Lucidi 4 weight portion, Semen Ziziphi Spinosae 5 weight portion, Calyx Hibisci Sabdariffae 7 weight portion, crystal sugar 40 weight portion, Sal 5 weight portion.
4. composite pawpaw glycoprotein ferment according to claim 1, it is characterized in that, use in order to convenient, further the composite pawpaw glycoprotein ferment that step (5) prepares is carried out vacuum lyophilization, obtain composite pawpaw glycoprotein ferment powder after pulverizing, yet further this composite pawpaw glycoprotein ferment powder is made capsule or is pressed into tablet or makes the form of teabag.
5. one kind produces the method for composite pawpaw glycoprotein ferment described in any one of claim 1-3, it is characterised in that comprise the steps:
(1) Fructus Chaenomelis skin, Semen Fructus Chaenomelis, Pericarpium Citri Reticulatae, Fructus Ligustri Lucidi, Semen Ziziphi Spinosae, Calyx Hibisci Sabdariffae, crystal sugar and Sal are weighed by weight;
(2) adopt beater that the Semen Fructus Chaenomelis weighed is smashed pulping, then after filter and remove residue, obtain filtrate A, standby; The crystal sugar weighed is clayed into power standby;
(3) Fructus Ligustri Lucidi, Semen Ziziphi Spinosae mixing will be weighed, add the water of mixture quality 5-8 times, and heat in hermetic container to seething with excitement and keeping boiling 20-25 minute, cooled and filtered, obtain liquor B;
(4) the Fructus Chaenomelis skin weighed is cleaned, and backward clean Fructus Chaenomelis skin adds filtrate A that step (2) prepares, the liquor B that step (3) prepares, the Pericarpium Citri Reticulatae weighed, Calyx Hibisci Sabdariffae, Sal and the crystal sugar powder after pulverizing, stir, and it is placed on environment bottom fermentation 8-10 days of 25-27 degree Celsius, every 2 days of period stirred stirring once, thus preparing fermenting mixture;
(5) adopting blender that fermenting mixture is carried out high-speed stirred, thus preparing serosity, after homogenizer homogenizing, namely preparing described composite pawpaw glycoprotein ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610048532.1A CN105639633B (en) | 2016-01-25 | 2016-01-25 | A kind of composite pawpaw glycoprotein ferment and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610048532.1A CN105639633B (en) | 2016-01-25 | 2016-01-25 | A kind of composite pawpaw glycoprotein ferment and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105639633A true CN105639633A (en) | 2016-06-08 |
| CN105639633B CN105639633B (en) | 2018-12-18 |
Family
ID=56487793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610048532.1A Active CN105639633B (en) | 2016-01-25 | 2016-01-25 | A kind of composite pawpaw glycoprotein ferment and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639633B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360701A (en) * | 2016-10-14 | 2017-02-01 | 广东盆地号生物产业有限公司 | Roselle enzyme and preparing method thereof |
| CN109874897A (en) * | 2019-04-03 | 2019-06-14 | 海南酵老师生物科技有限公司 | A kind of Noni fruit fermentation fruit tea and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102233018A (en) * | 2010-04-20 | 2011-11-09 | 李晓青 | Pawpaw leaven of carica papaya and rosaceae plants as well as preparation method and application thereof |
| CN104962529A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing fruit ferment |
| CN105029432A (en) * | 2015-06-22 | 2015-11-11 | 谢嘉源 | Brewing technology of composite enzyme using chaenomeles sinensis as main material |
| CN105124579A (en) * | 2015-09-09 | 2015-12-09 | 南宁荣港生物科技有限公司 | Preparation method of compound liquid enzymes |
| CN105166898A (en) * | 2015-09-09 | 2015-12-23 | 南宁荣港生物科技有限公司 | Solid enzyme preparation method |
-
2016
- 2016-01-25 CN CN201610048532.1A patent/CN105639633B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102233018A (en) * | 2010-04-20 | 2011-11-09 | 李晓青 | Pawpaw leaven of carica papaya and rosaceae plants as well as preparation method and application thereof |
| CN104962529A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing fruit ferment |
| CN105029432A (en) * | 2015-06-22 | 2015-11-11 | 谢嘉源 | Brewing technology of composite enzyme using chaenomeles sinensis as main material |
| CN105124579A (en) * | 2015-09-09 | 2015-12-09 | 南宁荣港生物科技有限公司 | Preparation method of compound liquid enzymes |
| CN105166898A (en) * | 2015-09-09 | 2015-12-23 | 南宁荣港生物科技有限公司 | Solid enzyme preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360701A (en) * | 2016-10-14 | 2017-02-01 | 广东盆地号生物产业有限公司 | Roselle enzyme and preparing method thereof |
| CN109874897A (en) * | 2019-04-03 | 2019-06-14 | 海南酵老师生物科技有限公司 | A kind of Noni fruit fermentation fruit tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105639633B (en) | 2018-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN101744050A (en) | Manufacturing method of pawpaw milk tea | |
| CN101560455B (en) | Method for producing nutritious and health-protection tea liquor | |
| CN110236055A (en) | A kind of pectase beverage of protect liver and preparation method thereof | |
| CN105639633A (en) | Composite papaya enzyme and production method thereof | |
| CN103583626A (en) | Herba epimedii nutritive healthcare bread | |
| CN107279983A (en) | The preparation method of paper mulberry tree cordyceps sinensis albumen peptide nutrient powder | |
| CN102342555A (en) | Wheat germ-sesame protein fermented beverage and preparation process thereof | |
| CN103583624A (en) | Nutritious healthy mulberry bread | |
| CN103583657A (en) | Herba portulacae nutrition health care bread | |
| CN107307407A (en) | A kind of fruit ferment drink | |
| CN104430848A (en) | Low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat and preparation method of low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat | |
| CN106213192A (en) | A kind of nourishing the stomach nutrition morrhua cake | |
| CN105795075A (en) | Weight losing sticky candy | |
| CN105232441A (en) | Preparing method of enzyme speckle removing cream | |
| CN107927366A (en) | New disease-resistant lamb supplement material of height and preparation method thereof | |
| KR20040036997A (en) | Feed additive for livestock feed | |
| CN106173643A (en) | A kind of Fructus Chaenomelis juice drinks | |
| CN108185251B (en) | Podocarpus macrophyllus cloudy juice beverage and preparation method thereof | |
| CN101756182A (en) | Loach date health-care capsule and preparation process thereof | |
| CN105851433A (en) | Weight-losing chocolate candy | |
| CN105349306A (en) | Method for processing rice wine containing white lotus seed | |
| CN105193700A (en) | Anti-freckle enzyme cream | |
| CN105154308A (en) | Preparing technology for dragon fruit vinegar | |
| CN104893910A (en) | Compound alfalfa Chinese herb healthcare wine with spleen-clearing and stomach-invigorating functions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20181101 Address after: 264000 No. 36, No. three road, Yantai high tech Zone, Shandong Applicant after: SHANDONG GUOHETANG PHARMACEUTICAL Co.,Ltd. Address before: 315041 room 108, 58 building, Baihe new village, Jiangdong District, Ningbo, Zhejiang, China. Applicant before: Huang Li |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A compound papaya enzyme and its production method Effective date of registration: 20230309 Granted publication date: 20181218 Pledgee: Yantai Rural Commercial Bank Co.,Ltd. Zhifu District Hongkou sub branch Pledgor: SHANDONG GUOHETANG PHARMACEUTICAL Co.,Ltd. Registration number: Y2023980034335 |