CN105919075A - 活性细胞酵素口服液 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
本发明涉及一种活性细胞酵素口服液,通过以下步骤获得:步骤一,备料:柠檬、番茄、香蕉、西瓜、苹果、黄瓜、桔子、梨、木瓜、绿茶、白茶、冰糖;步骤二,用无菌水将上述原料清洗干净,加入纯化水,将原料捣烂,搅拌均匀,加入嗜热链球菌、乳酸菌和鲁氏酵母进行发酵;步骤三,用120目滤袋滤去原料渣和沉淀物,滤液进行消毒灭菌处理,即得。本发明将柠檬、番茄、香蕉、西瓜、苹果、黄瓜、桔子、梨、木瓜、绿茶、白茶、冰糖等多种原料通过加入嗜热链球菌、乳酸菌和鲁氏酵母三种菌种进行三段式发酵,获得的口服液的氨基酸含量明显升高,能够增强免疫力,具有较高的保健价值。
Description
技术领域
本发明涉及一种增强免疫力的保健食品,尤其涉及一种活性细胞酵素口服液。
背景技术
现代科学已经证明,人的身体有自我修复的功能,人体免疫力的强弱是决定自我修复功能的关键,因此研究如何增强人体免疫力具有重要意义。
由于酵素能够提升人体免疫力,一切生命体的正常代谢活动全赖酵素,所以酵素在近年来被医学界和营业学界所推崇,因此开发酵素营养品作为保健产品尤为必要。
CN105011127A(公开日为2015年11月04日)公开了一种能增强免疫力的金花茶酵素口服液及其制备方法,利用金花茶、金银花、金樱子、女贞子、枸杞子、桑椹、罗汉果、人参果、火龙果、百香果、佛手、沙棘、山药、人参、桂圆肉、肉桂、石斛、芦荟、矿泉水等19种花类、种子、蔬果及本草,通过益生菌发酵制剂进行初期发酵,发酵温度30~35℃,发酵45~50天后进行过滤操作滤去原料渣,密封,再在温度25~30℃下陈熟9个月以上,除去沉淀物,即得。
虽然上述现有技术公开了一些酵素口服液及其制备方法,能够满足一定的需要,但这些仍存在一定的缺陷:比如氨基酸含量偏低。
因此,对于酵素口服液存在进一步的改进和优化需求,这也是该技术领域内的研究热点和重点之一,更是本发明得以完成的动力和出发点所在。
发明内容
为了克服现有技术存在的上述技术问题,本发明人在进行了大量的深入研究之后,从而完成了本发明。
本发明通过以下技术方案实现,具体而言,涉及一种活性细胞酵素口服液,通过以下步骤获得:
步骤一,备料:柠檬1000质量份、番茄1000质量份、香蕉500质量份、西瓜1000质量份、苹果700质量份、黄瓜900质量份、桔子600质量份、梨700质量份、木瓜500质量份、绿茶5质量份、白茶5质量份、冰糖2000质量份;
步骤二,用无菌水将上述原料清洗干净,加入纯化水20000质量份,将原料捣烂,搅拌均匀,加入嗜热链球菌、乳酸菌和鲁氏酵母进行发酵;
步骤三,用120目滤袋滤去原料渣和沉淀物,滤液进行消毒灭菌处理,即得。
优选的,所述发酵分为三个阶段进行,具体过程为:前期发酵温度为35℃,发酵时间为25天,嗜热链球菌接种量的重量百分比为9%;中期发酵温度为15℃,发酵时间为20天,乳酸菌接种量的重量百分比为6%;后期发酵温度为25℃,发酵时间为90天,鲁氏酵母接种量的重量百分比为7.5%。
与现有技术相比,本发明的有益效果如下:本发明将柠檬、番茄、香蕉、西瓜、苹果、黄瓜、桔子、梨子、木瓜、绿茶、白茶、冰糖等多种原料通过加入嗜热链球菌、乳酸菌和鲁氏酵母三种菌种并进行三段式发酵,获得的口服液的氨基酸总含量明显升高,能够增强免疫力,具有较高的保健价值。
具体实施方式
下面结合具体实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进一步理解本发明,但不以任何形式限制本发明。应当指出的是,对本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进。这些都属于本发明的保护范围。
实施例1
本实施例涉及一种活性细胞酵素口服液,由以下步骤获得:
步骤一,备料:柠檬1000g、番茄1000g、香蕉500g、西瓜1000g、苹果700g、黄瓜900g、桔子600g、梨700g、木瓜500g、绿茶5g、白茶5g、冰糖2000g;
步骤二,用无菌水将上述原料清洗干净,加入纯化水20000g,将原料捣烂,搅拌均匀,加入嗜热链球菌、乳酸菌和鲁氏酵母进行发酵,发酵分为三个阶段进行,具体过程为:前期发酵温度为35℃,发酵时间为25天,嗜热链球菌接种量的重量百分比为9%;中期发酵温度为15℃,发酵时间为20天,乳酸菌接种量的重量百分比为6%;后期发酵温度为25℃,发酵时间为90天,鲁氏酵母接种量的重量百分比为7.5%;
步骤三,用120目滤袋滤去原料渣和沉淀物,滤液在121℃条件下进行消毒灭菌处理15-20min,即得。
对比例1
本对比例与实施例1的区别在于:步骤二中,一次性加入重量百分比为9%的嗜热链球菌、重量百分比为6%的乳酸菌、重量百分比为7.5%的鲁氏酵母,然后发酵温度35℃,发酵135天。
效果检测
对比例1最终获得的溶液中,经检测,每100mL溶液中氨基酸的总含量为1.2g;实施例1最终获得的溶液中,经检测,每100mL溶液中氨基酸的总含量为2.3g,提高了91%,说明实施例1中采用的三个菌种和三个阶段发酵过程对发酵液中氨基酸的总含量有至关重要的影响。
以上对本发明的具体实施例进行了描述。需要理解的是,本发明并不局限于上述特定实施方式,本领域技术人员可以在权利要求的范围内做出各种变形或修改,这并不影响本发明的实质内容。
Claims (2)
1.一种活性细胞酵素口服液,其特征在于,通过以下步骤获得:
步骤一,备料:柠檬1000质量份、番茄1000质量份、香蕉500质量份、西瓜1000质量份、苹果700质量份、黄瓜900质量份、桔子600质量份、梨700质量份、木瓜500质量份、绿茶5质量份、白茶5质量份、冰糖2000质量份;
步骤二,用无菌水将上述原料清洗干净,加入纯化水20000质量份,将原料捣烂,搅拌均匀,加入嗜热链球菌、乳酸菌和鲁氏酵母进行发酵;
步骤三,用120目滤袋滤去原料渣和沉淀物,滤液进行消毒灭菌处理,即得。
2.如权利要求1所述的一种活性细胞酵素口服液,其特征在于,所述发酵分为三个阶段进行,具体过程为:前期发酵温度为35℃,发酵时间为25天,嗜热链球菌接种量的重量百分比为9%;中期发酵温度为15℃,发酵时间为20天,乳酸菌接种量的重量百分比为6%;后期发酵温度为25℃,发酵时间为90天,鲁氏酵母接种量的重量百分比为7.5%。
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CN107950700A (zh) * | 2018-01-09 | 2018-04-24 | 广东东方翠健康科技有限公司 | 茶酵素饮料及其制备方法 |
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CN101999731A (zh) * | 2010-12-14 | 2011-04-06 | 陈佩诗 | 一种原果酵素口服液及其制备方法 |
CN103876155A (zh) * | 2014-04-01 | 2014-06-25 | 田雷 | 一种含有益生菌的复合植物酵素及其应用 |
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CN101999731A (zh) * | 2010-12-14 | 2011-04-06 | 陈佩诗 | 一种原果酵素口服液及其制备方法 |
CN103876155A (zh) * | 2014-04-01 | 2014-06-25 | 田雷 | 一种含有益生菌的复合植物酵素及其应用 |
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CN107950700A (zh) * | 2018-01-09 | 2018-04-24 | 广东东方翠健康科技有限公司 | 茶酵素饮料及其制备方法 |
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Application publication date: 20160907 |