CN106108020A - 一种银杏果营养粉及其应用 - Google Patents
一种银杏果营养粉及其应用 Download PDFInfo
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Abstract
本发明公开了一种银杏果营养粉,包括如下步骤:将银杏果,灭酶,胶体磨磨浆,制成果浆;所述果浆采用复合酶酶解,将甘草、鸡血藤、钩藤、川乌、瓜蒌混合进行粉碎,加入蒸馏水,然后加入纤维素酶进行酶解,得到中药酶解液;将经过酶解处理的果浆和中药酶解液混合,灭菌,加入活化后的醋酸菌,将上述过滤液在30℃条件下搅拌20分钟,然后升温至90℃并保持5分钟,然后迅速降温至35‑40℃,并依次通过四台均质机进行均质,四台均质机的压力依次为20兆帕、55兆帕、25兆帕和50兆帕,然后进行喷雾干燥,最后得到粉状颗粒。本发明口感好,并对于口腔扁平苔藓有很好的治疗效果。
Description
技术领域
本发明涉及一种银杏果营养粉及其应用,属于食品技术及其保健领域。
背景技术
银杏果有名白果,营养丰富,含粗脂肪2.16%,淀粉62.4%,蔗糖5.2%,还原糖1.1%,核蛋白0.26%,矿物质3%,粗纤维1.2%。以及维生素C 66.8~129.2mg/100g、维生素E 6.17~8.05mg/100g、核黄素、胡萝素、类胡萝卜素、花青素,另外含有17种氨基酸、白果醇(10-廿九烷醇)、白果酮、廿八醇、B-谷甾醇、豆甾醇、生物碱等。微量元素有Fe、Cu、Mn、Zn及常量元素Ca、Mg等,具有很高的食用价值。
口腔扁平苔藓是常见的非感染性口腔粘膜病变,具有发病 率高、病程迁延、具有癌变倾向特点,其病因复杂,至今尚不明确,并且病程长。口腔扁平 苔藓(OLP)的典型病理表现为上皮过度不全角化、基底层液化变性以及固有层有密集的淋巴细 胞呈带状浸润。在口腔扁平苔藓的病因学的研究中,念珠菌与扁平苔藓的关系很早就得到国 内外学者的关注,但至今尚不能给念珠菌是共生菌还是始动致病菌下结论。对口腔扁平苔藓 的念珠菌进行明确的研究,从而有效地预防和治疗口腔粘膜病,首先需要准确的菌种鉴定分 类的方法,特别是菌株间关系的分析判断。传统的表型分型虽具有一定的研究价值,但存在 鉴别能力弱、重复性差、不稳定等局限性。随着现代生物分子技术的快速发展,从基因水平 对念珠菌进行分型已成为可能和必然。因此,对其具体的发病机制的探讨一直是口腔医学的 研究热点之一,目前大都通过药物治疗,具有一定的毒副作用。
发明内容
针对上述现有技术存在的问题,本发明提供一种银杏果营养粉,口感好,能够有效的治疗口腔扁平苔藓,无副作用。
为了实现上述目的,本发明采用的技术方案是:一种银杏果营养粉,所述银杏醋原料配方包括以下成分:
银杏果为主原料,以甘草、鸡血藤、钩藤、川乌、瓜蒌为辅料。
所述银杏果营养粉按下列步骤进行:
(1)、银杏果清洗,灭酶,胶体磨磨浆,制成果浆;所述果浆采用复合酶酶解,酶解反应温度约为36℃,酶解时间约2h;
(2)、甘草、鸡血藤、钩藤、川乌、瓜蒌混合进行粉碎,并用10目的筛网进行过筛,弃掉粗大原料形成原料;加水均匀混合并通过20兆帕均质机进行均质,然后进行喷雾干燥,得到粉状颗粒,将上述粉状颗粒加入蒸馏水热至约70-75℃,然后加入纤维素酶进行酶解,此过程中温度维持在约70-75℃,持续时间100分钟,得到中药酶解液;
(3)、将经过酶解处理的果浆和中药酶解液按9:1的质量比混合,加入白砂糖使混合液的初始糖度调整为12-14%;
(4)、酒精发酵:加入活化好的活性干酵母菌0.03-0.05%,进行酒精发酵,用柠檬酸调整初始
pH=4-5,发酵温度为24-32℃,发酵持续时间为2-4天;所述活性干酵母在灭菌后的5%蔗糖溶液中、在26-32℃温度条件下活化30-50min;
(5)、醋酸发酵:加入白酒将首次发酵后混合液的初始酒精度调整为8%,加入醋酸菌1.5-1.7%,进行醋酸发酵;发酵酸碱度为pH=4-4.5,发酵温度为28-34℃,发酵4-5天,在发酵的同时进行搅拌,其搅拌速度为120-160r/min;
(6)、离心:将发酵后的果醋在3000-4000r/min的转速下离心20-30min,收集上清液,除去肉眼可见的固形物和杂质;
(7)、超滤:将离心后的果醋用果醋过滤机超滤,操作压力0.07-0.108MPa、操作温度30-35℃、料液流速4-8L/h、超滤时间15-20min,除去造成原果醋浑浊、沉淀的大分子蛋白、色素、果胶、植物纤维、细菌、酵母等杂质成分;
(8)、喷雾干燥:将上述过滤液在30℃条件下搅拌20分钟,然后升温至90℃并保持5分钟,然后迅速降温至35-40℃,并依次通过四台均质机进行均质,四台均质机的压力依次为20兆帕、55兆帕、25兆帕和50兆帕,然后进行喷雾干燥,最后得到粉状颗粒,这样压力差的组合使得本平配方制备的粉末效果好,达到9微米。
所述复合酶由果胶酶和纤维素酶按3:1的质量比组成。
所述原料配方优选为以下质量份的成分:
(1)原料:银杏果50-60kg;
(2)中药:甘草2-3 kg、鸡血藤1-2 kg、钩藤1-3 kg、川乌1-2 kg、瓜蒌3-4 kg。
一种银杏果营养粉在治疗口腔扁平苔藓方面具有很好的效果。
本发明以银杏醋为载体协同甘草、鸡血藤、钩藤、川乌、瓜蒌,纤维素酶来酶解激活了中药的活性,制备出来的营养粉可改善血小板聚集性和血液流变学状况,具有抗炎、镇痛、抗应激和免疫调节等作用对于口腔扁平苔藓有着很好的治疗效果,通过酶解的中药与银杏果汁发酵制备出的营养粉能够消除中药苦涩的口感,酸甜可口。
具体实施方式
下面对本发明作进一步说明。
实施例1:
一种通过酶解制备的银杏果醋,原料配方包括以下质量份的成分:
(1)原料:银杏果50kg;
(2)中药:甘草2 kg、鸡血藤1 kg、钩藤1kg、川乌1 kg、瓜蒌3 kg;
所述保健果醋按下列步骤进行:
(1)、选取50k银杏果清洗,灭酶,灭酶温度100摄氏度,胶体磨磨浆,制成果浆;所述果浆采用复合酶酶解,由果胶酶和纤维素酶按3:1的质量比组成,共0.4kg,酶解反应温度为36℃,酶解时间2h;
(2)、:甘草、鸡血藤、钩藤、川乌、瓜蒌混合进行微粉碎,并用10目的筛网进行过筛,弃掉粗大原料形成原料;加水均匀混合并通过20兆帕均质机进行均质,然后进行喷雾干燥,得到粉状颗粒,将上述粉状颗粒加入15L蒸馏水热至70-75℃,然后加入0.007kg的纤维素酶进行酶解,此过程中温度维持在70-75℃,持续时间100分钟,得到中药酶解液;
(3)、将经过酶解处理的银杏果浆和中药酶解液按9:1的质量比混合,加入白砂糖使混合液的初始糖度调整为12-14%;
(4)、酒精发酵:加入活化好的活性干酵母菌0.03-0.05%,进行酒精发酵,用柠檬酸调整初始
pH=4-5,发酵温度为24-32℃,发酵持续时间为2-4天;所述活性干酵母在灭菌后的5%蔗糖溶液中、在26-32℃温度条件下活化30-50min;
(5)、醋酸发酵:加入白酒将首次发酵后混合液的初始酒精度调整为8%,加入醋酸菌1.5-1.7%,进行醋酸发酵;发酵酸碱度为pH=4-4.5,发酵温度为28-34℃,发酵4-5天,在发酵的同时进行搅拌,其搅拌速度为120-160r/min;
(6)、离心:将发酵后的果醋在3 000-4000r/min的转速下离心20-30min,收集上清液,除去肉眼可见的固形物和杂质;
(7)、超滤:将离心后的果醋用果醋过滤机超滤,操作压力0.07-0.108MPa、操作温度30-35℃、料液流速4-8L/h、超滤时间15-20min,除去造成原果醋浑浊、沉淀的大分子蛋白、色素、果胶、植物纤维、细菌、酵母等杂质成分;
(8)、喷雾干燥:将上述过滤液在30℃条件下搅拌20分钟,然后升温至90℃并保持5分钟,然后迅速降温至35-40℃,并依次通过四台均质机进行均质,四台均质机的压力依次为20兆帕、55兆帕、25兆帕和50兆帕,然后进行喷雾干燥,最后得到粉状颗粒。
实施例2
一种银杏营养粉,包括以下质量份的成分:
(1)原料:银杏果60kg;
(2)中药:甘草3 kg、鸡血藤2 kg、钩藤3 kg、川乌2 kg、瓜蒌4 kg;
所述银杏营养粉按下列步骤进行:
(1)、选取60kg银杏果清洗,灭酶,灭酶温度100摄氏度,胶体磨磨浆,制成果浆;所述果浆采用复合酶酶解,由果胶酶和纤维素酶按3:1的质量比组成,共0.4kg,酶解反应温度为36℃,酶解时间2h;
(2)、将甘草、鸡血藤、钩藤、川乌、瓜蒌混合进行微粉碎,并用10目的筛网进行过筛,弃掉粗大原料形成原料;加水均匀混合并通过20兆帕均质机进行均质,然后进行喷雾干燥,得到粉状颗粒,将上述粉状颗粒加入15L蒸馏水热至70-75℃,然后加入0.007kg的纤维素酶进行酶解,此过程中温度维持在70-75℃,持续时间100分钟,得到中药酶解液;
(3)、将经过酶解处理的果浆和中药酶解液按9:1的质量比混合,加入白砂糖使混合液的初始糖度调整为12-14%;
(4)、酒精发酵:加入活化好的活性干酵母菌0.03-0.05%,进行酒精发酵,用柠檬酸调整初始
pH=4-5,发酵温度为24-32℃,发酵持续时间为2-4天;所述活性干酵母在灭菌后的5%蔗糖溶液中、在26-32℃温度条件下活化30-50min;
(5)、醋酸发酵:加入白酒将首次发酵后混合液的初始酒精度调整为8%,加入醋酸菌1.5-1.7%,进行醋酸发酵;发酵酸碱度为pH=4-4.5,发酵温度为28-34℃,发酵4-5天,在发酵的同时进行搅拌,其搅拌速度为120-160r/min;
(6)、离心:将发酵后的果醋在3 000-4000r/min的转速下离心20-30min,收集上清液,除去肉眼可见的固形物和杂质;
(7)、超滤:将离心后的果醋用果醋过滤机超滤,操作压力0.07-0.108MPa、操作温度30-35℃、料液流速4-8L/h、超滤时间15-20min,除去造成原果醋浑浊、沉淀的大分子蛋白、色素、果胶、植物纤维、细菌、酵母等杂质成分;
(8)、灌装、灭菌:将超滤后的原果醋用灌装机装入清洗干净的饮料瓶中,在75-80℃温度条
件下杀菌15-20min,得到成品。
对比例1:原料配方包括以下质量份的成分:
(1)原料:银杏果50kg;
(2)中药:甘草2 kg、鸡血藤1 kg、钩藤1kg、川乌1 kg、瓜蒌3 kg;
所述保健果醋按下列步骤进行:
(1)、选取50 kg银杏果清洗,高温灭酶,胶体磨磨浆,制成果浆;所述果浆采用复合酶酶解,由果胶酶和纤维素酶按2:1的质量比组成,共0.4kg,酶解反应温度为36℃,酶解时间2h;
(2)、甘草2 kg、鸡血藤1 kg、钩藤1kg、川乌1 kg、瓜蒌3 kg混合进行微粉碎,并用10目的筛网进行过筛,加入15L纯净水;
(3)、将经过酶解处理的果浆和中药液按4:1的质量比混合,灭菌,加入活化后的醋酸菌,在30℃左右进行密封发酵,时间为20天;
(4)、发酵好的混合物送入陈酿罐,经过20-25天的后熟陈酿,过滤、灌装、杀菌、制成成品。
对比例2:与实施例1区别在于,中药原料为甘草2 kg、鸡血藤1 kg、钩藤1kg,其他无差别。
对比例3:甘草2 kg、鸡血藤1 kg、钩藤1kg、川乌1 kg、瓜蒌3 kg熬制成中药。
试验对比:
参照中华口腔医学会口腔黏膜病专业委员会制定的评
价标准,挑选患者100 例, 其中男55例, 女45 例, 年龄25- 64 岁, 其中糜烂型36例, 将患者随机分成4 组。
治疗方法:
观察组:口服实施例1的银杏营养粉,每天口服两次,一次15g。
对比例1组:口服对比例1的营养粉,每天口服两次,一次15g。
对比例2组:口服对比例2的营养粉,每天口服两次,一次15g。
对比例3组:服用实施例3熬制的中药。
四组患者均以连续4周为一个疗程,连续治疗2个疗程后观察治疗效果。
疗效判断:显效:客观指标, 治疗后充血、糜烂完全消失, 白色条纹无或轻微;主观指标, 疼痛完全消失。有效:客观指标, 治疗后充血、糜烂的面积缩小, 白色条纹减少;主观指标, 疼痛减轻。无效:客观指标, 治疗后充血、糜烂的面积无变化或增加,白色条纹无变化或增加;主观指标, 疼痛无减轻或加重。
统计学方法 本组数据采用SPSS13.0统计学软件进行处理,组间进行卡方检验,以P <0.05为有统计学意。
由表1可以看出,观察组与对比例1、2、3组总有效率比较差异显著(P <0.01),具有统计学意义。
Claims (5)
1.一种银杏果营养粉,其特征在于,所述银杏果营养粉原料配方包括以下成分:
银杏果为主原料,以甘草、鸡血藤、钩藤、川乌、瓜蒌为辅料。
2.根据权利要求1所述一种银杏果营养粉,其特征在于所述银杏果营养粉按下列步骤进行:
(1)、银杏果清洗,灭酶,胶体磨磨浆,制成果浆;所述果浆采用复合酶酶解,酶解反应温度约为36℃,酶解时间约2h;
(2)、甘草、鸡血藤、钩藤、川乌、瓜蒌混合进行粉碎,并用10目的筛网进行过筛,弃掉粗大原料形成原料;加水均匀混合并通过20兆帕均质机进行均质,然后进行喷雾干燥,得到粉状颗粒,将上述粉状颗粒加入蒸馏水热至约70-75℃,然后加入纤维素酶进行酶解,此过程中温度维持在约70-75℃,持续时间100分钟,得到中药酶解液;
(3)、将经过酶解处理的果浆和中药酶解液按9:1的质量比混合,加入白砂糖使混合液的初始糖度调整为12-14%;
(4)、酒精发酵:加入活化好的活性干酵母菌0.03-0.05%,进行酒精发酵,用柠檬酸调整初始
pH=4-5,发酵温度为24-32℃,发酵持续时间为2-4天;所述活性干酵母在灭菌后的5%蔗糖溶液中、在26-32℃温度条件下活化30-50min;
(5)、醋酸发酵:加入白酒将首次发酵后混合液的初始酒精度调整为8%,加入醋酸菌1.5-1.7%,进行醋酸发酵;发酵酸碱度为pH=4-4.5,发酵温度为28-34℃,发酵4-5天,在发酵的同时进行搅拌,其搅拌速度为120-160r/min;
(6)、离心:将发酵后的果醋在3000-4000r/min的转速下离心20-30min,收集上清液,除去肉眼可见的固形物和杂质;
(7)、超滤:将离心后的果醋用果醋过滤机超滤,操作压力0.07-0.108MPa、操作温度30-35℃、料液流速4-8L/h、超滤时间15-20min,除去造成原果醋浑浊、沉淀的大分子蛋白、色素、果胶、植物纤维、细菌、酵母等杂质成分;
(8)、喷雾干燥:将上述过滤液在30℃条件下搅拌20分钟,然后升温至90℃并保持5分钟,然后迅速降温至35-40℃,并依次通过四台均质机进行均质,四台均质机的压力依次为20兆帕、55兆帕、25兆帕和50兆帕,然后进行喷雾干燥,最后得到粉状颗粒。
3.根据权利要求2所述一种银杏果营养粉,其特征在于所述复合酶由果胶酶和纤维素酶按3:1的质量比组成。
4.根据权利要求2所述的一种银杏果营养粉,其特征在于所述原料配方优选为以下质量份的成分:
(1)原料:银杏果50-60kg;
(2)中药:甘草2-3 kg、鸡血藤1-2 kg、钩藤1-3 kg、川乌1-2 kg、瓜蒌3-4 kg。
5.一种如权1-权4任意一种银杏果营养粉在治疗口腔扁平苔藓方面的应用。
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