CN106244372B - Enzyme-fermented gastrodia elata health-preserving beverage for improving sleep and preparation process and application thereof - Google Patents

Enzyme-fermented gastrodia elata health-preserving beverage for improving sleep and preparation process and application thereof Download PDF

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CN106244372B
CN106244372B CN201610635648.5A CN201610635648A CN106244372B CN 106244372 B CN106244372 B CN 106244372B CN 201610635648 A CN201610635648 A CN 201610635648A CN 106244372 B CN106244372 B CN 106244372B
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gastrodia elata
yeast
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王瑜
杨娟
李立郎
杨小生
彭梅
李齐激
杨艳
钟帧玉
周美
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Key Laboratory of Natural Product Chemistry of Guizhou Academy of Sciences
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Abstract

The invention discloses an enzyme-fermented gastrodia elata health-preserving beverage for improving sleep, which is characterized by comprising the following components in parts by weight: the method comprises the following steps of taking fresh gastrodia elata as a main raw material, adding fresh roses, coix seeds, wheat, spina date seeds, mulberries and medlar as auxiliary materials, fermenting by adopting a directional enzyme fermentation process, combining a traditional wine brewing process with a modern enzyme fermentation process, directionally screening types of distiller's yeast and enzymes by taking the content of gastrodine serving as a functional component as an index, extracting the functional component in the raw material through the action of microorganisms and enzymes, and filtering by a sterilization filter membrane to obtain a product; the formula of the raw materials comprises the following components: 30-50 parts of fresh gastrodia elata, 10-15 parts of spina date seeds, 10-20 parts of coix seeds, 10-20 parts of wheat, 5-10 parts of fresh roses, 5-10 parts of mulberries and 5-10 parts of Chinese wolfberries. Functional verification experiments show that the health-care drink has a remarkable effect of improving sleep, has a unique flavor, has the effects of improving sleep, tranquilizing and allaying excitement, nourishing brain and beautifying, prolonging life and the like, and is a good health-care product for improving the sub-health state of a human body and adjusting the balance of body health. The product has mature production process, is convenient for large-scale production, and has wide market application prospect.

Description

Enzyme-fermented gastrodia elata health-preserving beverage for improving sleep and preparation process and application thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to an enzymatic gastrodia elata health-preserving beverage capable of improving sleep, and a preparation process and application thereof.
Background
The modern life rhythm is fast, the working pressure is high, and insomnia and dreaminess become a label of modern people. According to statistics, 60% of netizens fall asleep after 10 o' clock in the evening or have the problems of insomnia and poor sleep quality. The human body has much growth hormone secretion during sleeping, and is the golden period of body recovery and muscle growth by adding rich nutrition in the daytime. The quality of sleep is not equal to the sleep time, and researches show that only when a person enters a deep sleep state, the cerebral cortex cells are in a full rest state. Deep sleep, also known as "golden sleep", is a vital role in relieving fatigue, recovering body and resisting immunity and disease.
The sleep improvement is taken as a designated function of health food, the research on the sleep improvement is more at present, 2300 patents related to the sleep improvement can be searched by taking ' sleep improvement ' as a key word through searching on a patent network of the national intellectual property office, wherein, related to the invention, a patent ' health food for enhancing immunity and improving sleep and a two-step fermentation preparation method thereof ' application No. CN201410137329.2 ' is disclosed by a medical academy of science in Zhejiang by fermenting rhizoma gastrodiae, and a natural component containing the function of enhancing immunity is taken as a drug-property culture substrate, and armillaria mellea liquid strains are inoculated for bidirectional solid fermentation to prepare drug-property mycoplasm with the function of enhancing immunity; then, the medicinal mycoplasm is taken as a raw material, is crushed, is added with yeast powder, sodium glutamate and water to prepare a fermentation medium, is inoculated with lactic acid bacteria for liquid submerged fermentation to produce gamma-aminobutyric acid for improving sleep, and prepares fermentation liquor with the functions of enhancing immunity and improving sleep; the fermentation liquor is adopted to prepare health-care food with different dosage forms for enhancing immunity and improving sleep. The patent mainly uses Armillaria mellea and gamma-aminobutyric acid as effective components for improving sleep, and the Armillaria mellea and gamma-aminobutyric acid are prepared by fermentation.
The patent relates to a composition with the function of improving sleep and application thereof, wherein the composition disclosed in the application number CN201510521354.5 comprises the following components in parts by weight: 100-500 parts of ganoderma lucidum mycelium powder, 20-400 parts of spina date seed extract, 10-200 parts of platycladi seed extract, 10-200 parts of gastrodia elata extract and 2-20 parts of gamma-aminobutyric acid. The products for improving sleep in the prior art disclosed at present mainly relate to gamma-aminobutyric acid, halimasch, propolis, spina date seeds, gastrodia elata, lucid ganoderma, lily and the like.
Rhizoma Gastrodiae (rhizoma Gastrodiae)Gastrodia elata) Is a perennial herb of the genus Gastrodia of the family Orchidaceae. The medicinal efficacy mainly comprises the effects of tranquilizing and allaying excitement, easing pain and resisting convulsion; can increase cerebral blood flow, reduce cerebrovascular resistance, slightly shrink cerebral vessels, and increase coronary blood flow; can reduce blood pressure, slow down heart rate, and protect against myocardial ischemia; rhizoma Gastrodiae polysaccharide has immunological activity. Research shows that the effective rates of gastrodine (gastrodine) for treating neurasthenia and neurasthenia syndrome are 89.44% and 86.87%, respectively. It can also inhibit central excitation caused by caffeine, and enhance sleep time effect of pentobarbital. Therefore, the gastrodia elata is widely used in the medicinal diet for improving sleep and calming the nerves, is a common component of the health food for improving sleep, wherein the stewed chicken with the gastrodia elata has the effects of calming the liver and calming the wind, dispelling the wind and relieving pain, tonifying primordial qi, nourishing the liver and kidney, replenishing vital essence and improving eyesight, building the body, resisting cold and the like, and the beef and the gastrodia elata are used together for calming the liver and calming the wind, invigorating the stomach and promoting digestion and strengthening the muscles and bones. It can be used for treating hypertension, headache, vertigo, blurred vision, and dyspepsia.
Aiming at the development and research of gastrodia elata products, the patent of 'a fresh gastrodia elata wine and a manufacturing method thereof' application number CN02155252.5 discloses a fresh gastrodia elata wine manufacturing method, wherein the fresh gastrodia elata wine is manufactured by cleaning fresh gastrodia elata, sterilizing the fresh gastrodia elata in a whole block or cutting the fresh gastrodia elata into fragments, adding the fresh gastrodia elata wine into white spirit according to the weight ratio of the white spirit to the gastrodia elata of 50: 3-8 to infuse for more than one week, and obtaining the fresh gastrodia elata wine containing gastrodia elata shaped objects without fermentation. The patent 'a sleep improving rhizoma gastrodiae beverage and a preparation method thereof' application number: the sleep improving rhizoma gastrodiae beverage disclosed in CN201510603154.4 is a rhizoma gastrodiae beverage prepared from rhizoma gastrodiae juice, apple juice, vine tea and the like as raw materials, the mouthfeel of the beverage is improved by adding the apple juice, and the nerve calming and health care effects of the beverage are enhanced by adding the vine tea. The patent 'an active rhizoma gastrodiae original plasm wine and its preparation method' application number: CN201310409279.4 discloses a rhizoma Gastrodiae original liquor prepared from fresh rhizoma Gastrodiae, Chinese liquor and auxiliary additives, wherein the auxiliary additives are one or more extracts of radix Rhodiolae, Notoginseng radix, herba Gynostemmatis, and semen Ginkgo; the preparation method comprises peeling fresh rhizoma Gastrodiae, deactivating enzyme with microwave, adding Chinese liquor, pulping, and ultramicro emulsifying; and finally, adding auxiliary additives, adjusting the alcoholic strength, and carrying out high-pressure homogenization and degassing treatment to obtain the rhizoma gastrodiae primary pulp wine.
The patent 'Gastrodia elata wine and preparation method thereof' application No. CN201310290200.0 is that Gastrodia elata is crushed, added with glucose active dry yeast and distilled water for fermentation, filtered, the filtrate is distilled under reduced pressure, mixed with white spirit according to a certain proportion and filtered to obtain the Gastrodia elata wine.
By searching patents and documents of gastrodia elata products, the health-care drink prepared by adopting a mode of performing enzyme treatment on gastrodia elata by combining multiple distiller's yeasts and enzymes is not found, and most gastrodia elata wine is prepared by infusing in white spirit and is not prepared by fermentation.
The ferment is a functional microbial fermentation product which is produced by taking one or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines and the like as raw materials and fermenting through a plurality of beneficial bacteria and contains rich nutrient components such as vitamins, enzymes, minerals, secondary metabolites and the like. Tens or even hundreds of fruits or vegetables are added with a plurality of special probiotics, so that macromolecular substances in the raw materials of fruits and vegetables are gradually decomposed to become micromolecular nutrient substances, polyphenol substances, vitamins, mineral substances and the like which are easily absorbed and utilized by human bodies, and simultaneously, a large number of microbial metabolites, namely enzymes (biological enzymes), amino acids, organic acids, nucleotides and the like are released, and the most complete nutrition framework which gathers a plurality of nutrients and has extremely high absorption rate is formed. Specifically, microorganisms break down large molecules (e.g., proteins, polysaccharides) in food products, convert them into small molecular structures, and release nutrients enclosed in the indigestible plant structures, such as: the food comprises the components of enzyme, various amino acids, nucleotide, polyphenol, vitamin, mineral substances and the like, so that a human body can obtain more comprehensive nutrients, and the nutritional value of the food is increased. They also undergo constant metabolic activity, producing a number of metabolites which are very nutritionally valuable substances, such as: more kinds and amounts of enzymes, amino acids, nucleotides, organic acids, etc. The fermented food can greatly improve the nutritive value of the unfermented food, which is the unique advantage of ferment.
In summary, in the patents or documents disclosed at present, the preparation of the health-preserving beverage for improving sleep by combining the gastrodia elata, the spina date seeds, the coix seeds, the wheat, the fresh roses, the mulberries and the medlar through enzyme fermentation is not found.
Disclosure of Invention
The invention aims to provide an enzymatic gastrodia elata health-care beverage for improving sleep and a preparation process and application thereof.
The purpose of the invention and the main technical problem of solving the invention are realized by adopting the following technical scheme: an enzymatic rhizoma gastrodiae health beverage for improving sleep is prepared by taking fresh rhizoma gastrodiae as a main raw material, adding fresh rose, coix seed, wheat, spina date seed, mulberry and medlar as auxiliary materials, fermenting by adopting a directional enzymatic fermentation process, combining a traditional wine brewing process with a modern enzymatic fermentation process, directionally screening types of distiller's yeast and enzymes by taking the content of gastrodine as an index, extracting functional components in the raw materials under the action of microorganisms and enzymes, and filtering by a sterilization filtering membrane to obtain a product; the formula of the raw materials comprises the following components: 30-50 parts of fresh gastrodia elata, 10-15 parts of spina date seeds, 10-20 parts of coix seeds, 10-20 parts of wheat, 5-10 parts of fresh roses, 5-10 parts of mulberries and 5-10 parts of Chinese wolfberries, wherein the moisture content of the fresh gastrodia elata is 40% -60%, and the moisture content of the fresh roses is 20% -30%.
The enzyme gastrodia elata health-preserving drink for improving sleep is prepared by the following steps:
(1) raw material treatment: mixing semen Ziziphi Spinosae, fructus Lycii, Coicis semen and semen Tritici Aestivi according to formula proportion, parching, pulverizing, and sieving with 80-100 mesh sieve; weighing gastrodia elata according to a formula proportion, cleaning, pulping by adopting a high-speed pulping machine, taking 1 part of gastrodia elata and 2-3 parts of purified water, putting the pulped gastrodia elata into a stainless steel jacketed kettle, boiling and curing, adding the crushed and sieved mixed powder of the spina date seed, the medlar, the coix seed and the wheat and the mulberry into the stainless steel jacketed kettle according to the formula, boiling for 15-30 minutes at the temperature of 90-100 ℃, and cooling for later use;
(2) and (3) enzymatic fermentation: cooling a gastrodia elata curing liquid containing spina date seed, medlar, coix seed, wheat mixed powder and mulberry to 30-50 ℃, weighing, adding composite distiller's yeast according to 0.03-0.05% of the total weight, adding composite enzyme and 8-15% of white sugar according to 0.01-0.05% of the total weight, transferring the mixture into a ceramic jar, fully stirring for 20-50 minutes, sealing the mouth of the ceramic jar, fermenting at the ambient temperature of 25-30 ℃ for 5-10 days, weighing fresh roses according to the formula ratio, pulping, adding the fresh roses into a gastrodia elata fermentation liquid, sealing, and continuing to ferment for 5-10 days; when the alcoholic strength is 8-10 vol%, inoculating 0.01-0.03% of mixed bacteria according to the total weight, sealing the ceramic jar with 100-mesh gauze, fermenting at 18-25 deg.C for 3-5 months, and finishing fermentation;
(3) centrifugal filtration: and (3) carrying out slurry throwing centrifugation on the fermented fermentation liquor by adopting a slurry throwing centrifugal machine at the rotating speed of 600-1000 r/min, filtering by adopting gauze of 100-200 meshes, blending, and filtering by adopting a cross-flow sterilization filtering membrane to obtain the final product.
The composite distiller's yeast in the step (2) is special distiller's yeast for fermenting gastrodia elata screened by taking gastrodin content as an index, and the composite distiller's yeast comprises the following components in parts by weight: 40-50 parts of Guizhou Maotai distiller's yeast, 30-40 parts of Angel grape wine yeast and 10-30 parts of Guizhou sweet distiller's yeast.
The compound enzyme in the step (2) is a special enzyme for fermenting gastrodia elata, which is screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 40-50 parts of cellulase, 30-40 parts of pectinase and 10-30 parts of amylase.
Wherein the mixed bacteria in the step (2) are prepared by mixing acetic acid bacteria and lactobacillus plantarum according to the mass ratio of 2-3/1.
Wherein the pore size of the cross-flow sterilization filtration membrane in the step (3) is 0.22-0.45 micron.
After the sealing in the step (2) is finished, when the alcoholic strength is 8-10% vol, the fermentation liquor before the mixed bacteria are inoculated can be used as an alcoholic health-preserving beverage after being subjected to cross-flow sterilization filtration membrane.
The preparation process can be used for processing one or more of gastrodia elata, fresh roses, coix seed, wheat, spina date seeds, mulberries and medlar into an enzyme health-care beverage, and the obtained product is applied to production of gastrodia elata health-care beverages, tablets, capsules, powder and food additives.
The pharmacology of the main materials and the auxiliary materials of the invention is as follows:
gastrodia elata: the medicinal effects mainly include tranquilizing, pain relieving, convulsion relieving, brain strengthening, skin caring, and life prolonging.
Wild jujube seed: it has sedative and hypnotic effects, and is mainly used for restlessness due to deficiency, insomnia, palpitation due to fright, dreaminess, asthenia, hyperhidrosis, body fluid consumption and thirst in the spina date seed in Chinese pharmacopoeia.
Coix seed: is an ancient medicinal and edible crop in China, has sweet and light taste and slight cold, has the efficacies of strengthening the spleen, tonifying the lung, clearing heat and the like, and is a daily nourishing and beautifying product for middle-aged and elderly people.
Wheat: sweet taste, cold nature, nourishing heart, tranquilizing mind, and relieving restlessness, and can be used for treating restlessness, insomnia, dysphoria, and mental depression.
And (3) rose: it is written in Bencao Xin that Rose has the effects of soothing liver and gallbladder qi stagnation, invigorating spleen and lowering fire, and it is also commonly used to improve sleep by soaking feet with Rose in clinic.
And (3) mulberry fruit: the folk prescription mulberry fruit 30 g spina date seed 15 g water decoction is used for treating neurasthenia, insomnia and amnesia.
Medlar: has effects in nourishing liver, replenishing kidney essence, and moistening lung. Medlar: tonifying deficiency, replenishing vital essence, clearing heat, improving eyesight, etc.; studies have shown that the extract of Lycium barbarum promotes the growth of Lactobacillus casei and Lactobacillus acidophilus.
Compared with the prior art, the invention has obvious advantages and beneficial effects. According to the technical scheme, the gastrodia elata is used as a main raw material, the spina date seed, the coix seed, the wheat, the fresh rose, the mulberry and the medlar are used as auxiliary materials, an enzyme digestion process is adopted, under the action of microorganisms and enzymes, macromolecular substances in the gastrodia elata, the spina date seed, the coix seed, the wheat, the fresh rose, the mulberry and the medlar are decomposed to be changed into micromolecular nutrient substances, polyphenol substances, vitamins, mineral substances and the like which are easy to absorb and utilize by a human body, functional components in the medicinal food materials such as flavone, alkaloid, terpenes and the like are reserved, a large number of microbial metabolites such as enzyme (biological enzyme), amino acid, organic acid, nucleotide and the like are released, and rich nutrition and functional component groups which are easy to absorb are formed.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The following detailed description of the embodiments, features and effects of the present invention will be made with reference to the accompanying drawings and preferred embodiments.
Referring to fig. 1, an enzymatic gastrodia elata health-preserving beverage for improving sleep is prepared by taking fresh gastrodia elata as a main raw material, adding fresh roses, coix seeds, wheat, spina date seeds, mulberries and medlar as auxiliary materials and adopting a directional enzymatic process for fermentation, combining a traditional wine brewing process with a modern enzymatic fermentation process, directionally screening types of distiller's yeast and enzymes by taking the content of gastrodine as an index, extracting functional components in the raw materials under the action of microorganisms and enzymes, and filtering through a sterilization filter membrane to obtain a product; the formula of the raw materials comprises the following components: 30-50 parts of fresh gastrodia elata, 10-15 parts of spina date seeds, 10-20 parts of coix seeds, 10-20 parts of wheat, 5-10 parts of fresh roses, 5-10 parts of mulberries and 5-10 parts of Chinese wolfberries, wherein the moisture content of the fresh gastrodia elata is 40% -60%, and the moisture content of the fresh roses is 20% -30%.
The enzyme gastrodia elata health-preserving drink for improving sleep is prepared by the following steps:
(1) raw material treatment: mixing semen Ziziphi Spinosae, fructus Lycii, Coicis semen and semen Tritici Aestivi according to formula proportion, parching, pulverizing, and sieving with 80-100 mesh sieve; weighing gastrodia elata according to a formula proportion, cleaning, pulping by adopting a high-speed pulping machine, taking 1 part of gastrodia elata and 2-3 parts of purified water, putting the pulped gastrodia elata into a stainless steel jacketed kettle, boiling and curing, adding the crushed and sieved mixed powder of the spina date seed, the medlar, the coix seed and the wheat and the mulberry into the stainless steel jacketed kettle according to the formula, boiling for 15-30 minutes at the temperature of 90-100 ℃, and cooling for later use;
(2) and (3) enzymatic fermentation: cooling a gastrodia elata curing liquid containing spina date seed, medlar, coix seed, wheat mixed powder and mulberry to 30-50 ℃, weighing, adding composite distiller's yeast according to 0.03-0.05% of the total weight, adding composite enzyme and 8-15% of white sugar according to 0.01-0.05% of the total weight, transferring the mixture into a ceramic jar, fully stirring for 20-50 minutes, sealing the mouth of the ceramic jar, fermenting at the ambient temperature of 25-30 ℃ for 5-10 days, weighing fresh roses according to the formula ratio, pulping, adding the fresh roses into a gastrodia elata fermentation liquid, sealing, and continuing to ferment for 5-10 days; when the alcoholic strength is 8-10 vol%, inoculating 0.01-0.03% of mixed bacteria according to the total weight, sealing the ceramic jar with 100-mesh gauze, fermenting at 18-25 deg.C for 3-5 months, and finishing fermentation;
(3) centrifugal filtration: and (3) carrying out slurry throwing centrifugation on the fermented fermentation liquor by adopting a slurry throwing centrifugal machine at the rotating speed of 600-1000 r/min, filtering by adopting gauze of 100-200 meshes, blending, and filtering by adopting a cross-flow sterilization filtering membrane to obtain the final product.
The composite distiller's yeast in the step (2) is special distiller's yeast for fermenting gastrodia elata screened by taking gastrodin content as an index, and the composite distiller's yeast comprises the following components in parts by weight: 40-50 parts of Guizhou Maotai distiller's yeast, 30-40 parts of Angel grape wine yeast and 10-30 parts of Guizhou sweet distiller's yeast.
The compound enzyme in the step (2) is a special enzyme for fermenting gastrodia elata, which is screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 40-50 parts of cellulase, 30-40 parts of pectinase and 10-30 parts of amylase.
Wherein the mixed bacteria in the step (2) are prepared by mixing acetic acid bacteria and lactobacillus plantarum according to the mass ratio of 2-3/1.
Wherein the pore size of the cross-flow sterilization filtration membrane in the step (3) is 0.22-0.45 micron.
After the sealing in the step (2) is finished, when the alcoholic strength is 8-10% vol, the fermentation liquor before the mixed bacteria are inoculated can be used as an alcoholic health-preserving beverage after being subjected to cross-flow sterilization filtration membrane.
The preparation process can be used for processing one or more of gastrodia elata, fresh roses, coix seed, wheat, spina date seeds, mulberries and medlar into an enzyme health-care beverage, and the obtained product is applied to production of gastrodia elata health-care beverages, tablets, capsules, powder and food additives.
Example 1: the formula ratio of the raw materials is as follows: 30 parts of fresh gastrodia elata, 10 parts of spina date seeds, 10 parts of coix seeds, 10 parts of wheat, 5 parts of fresh roses, 5 parts of mulberries and 5 parts of medlar;
the preparation method comprises the following steps:
step 1, raw material treatment: mixing spina date seed, medlar, coix seed and wheat according to a formula proportion, crushing, and sieving by using a 80-mesh sieve for later use; weighing gastrodia elata according to a formula proportion, cleaning, pulping by adopting a high-speed pulping machine, taking 1 part of gastrodia elata and 2 parts of purified water, putting the pulped gastrodia elata into a stainless steel jacketed kettle, boiling and curing, adding the crushed and sieved spina date seed, medlar, coix seed, wheat mixed powder and mulberry into the stainless steel jacketed kettle according to the formula, boiling for 15 minutes at the temperature of 90 ℃, and cooling for later use;
step 2, enzymatic fermentation: cooling rhizoma gastrodiae curing liquid containing spina date seed, medlar, coix seed, wheat mixed powder and mulberry to 30 ℃, weighing, adding the compound distiller's yeast according to 0.03 percent of the total weight, adding the compound enzyme and 8 percent of white sugar according to 0.01 percent of the total weight, transferring the mixture into a ceramic jar, fully stirring for 20 minutes, sealing the mouth of the ceramic jar, fermenting for 10 days at the ambient temperature of 25 ℃, weighing fresh roses according to the formula ratio, pulping, adding the fresh roses into rhizoma gastrodiae fermentation liquid, sealing, and continuing to ferment for 10 days; when the alcoholic strength is 8% vol, inoculating 0.01% of the mixed bacteria according to the total weight, sealing a ceramic jar by using 100-mesh gauze, fermenting for 5 months at the ambient temperature of 18 ℃, and then finishing the fermentation;
step 3, centrifugal filtration: and (3) carrying out slurry throwing centrifugation on the fermented fermentation liquor by adopting a slurry throwing centrifuge at the rotating speed of 600 revolutions per minute, filtering by adopting gauze of 100 meshes, blending, and filtering by adopting a cross-flow sterilization filtering membrane to obtain a final product.
The composite distiller's yeast is a special distiller's yeast for fermenting gastrodia elata screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 40 parts of Guizhou Maotai distiller's yeast, 30 parts of Angel grape wine yeast and 30 parts of Guizhou sweet distiller's yeast.
The compound enzyme is a special enzyme for fermenting gastrodia elata, which is screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 50 parts of cellulase, 30 parts of pectinase and 20 parts of amylase.
The mixed bacteria are prepared by mixing acetic acid bacteria and lactobacillus plantarum according to the mass ratio of 2/1.
Example 2: the formula ratio of the raw materials is as follows: 40 parts of fresh gastrodia elata, 12 parts of spina date seeds, 15 parts of coix seeds, 15 parts of wheat, 8 parts of fresh roses, 8 parts of mulberries and 8 parts of Chinese wolfberry;
the preparation method comprises the following steps:
step 1, raw material treatment: mixing spina date seed, medlar, coix seed and wheat according to a formula proportion, crushing, and sieving by using a 100-mesh sieve for later use; weighing gastrodia elata according to a formula proportion, cleaning, pulping by adopting a high-speed pulping machine, taking 1 part of gastrodia elata and 2.5 parts of purified water, putting the pulped gastrodia elata into a stainless steel jacketed kettle, boiling and curing, adding the crushed and sieved spina date seed, medlar, coix seed, wheat mixed powder and mulberry into the stainless steel jacketed kettle according to the formula, boiling for 20 minutes at the temperature of 100 ℃, and cooling for later use;
step 2, enzymatic fermentation: cooling rhizoma gastrodiae curing liquid containing spina date seed, medlar, coix seed, wheat mixed powder and mulberry to 40 ℃, weighing, adding the compound distiller's yeast according to 0.04 percent of the total weight, adding the compound enzyme and 10 percent of white sugar according to 0.03 percent of the total weight, transferring the mixture into a ceramic jar, fully stirring for 30 minutes, sealing the mouth of the ceramic jar, fermenting for 8 days at the ambient temperature of 28 ℃, weighing fresh roses according to the formula ratio, pulping, adding the fresh roses into rhizoma gastrodiae fermentation liquid, sealing, and continuing to ferment for 8 days; when the alcoholic strength is 9% vol, inoculating 0.02% of the mixed bacteria according to the total weight, sealing a ceramic jar by using 100-mesh gauze, fermenting for 4 months at the ambient temperature of 20 ℃, and then finishing the fermentation;
step 3, centrifugal filtration: and (3) carrying out slurry throwing centrifugation on the fermented fermentation liquor by adopting a slurry throwing centrifuge at the rotating speed of 800 r/min, filtering by adopting 200-mesh gauze, blending, and filtering by adopting a cross-flow sterilization filtering membrane to obtain the final product.
The composite distiller's yeast in the step 2 is special distiller's yeast for fermenting gastrodia elata screened by taking gastrodin content as an index, and the composite distiller's yeast comprises the following components in parts by weight: 45 parts of Guizhou Maotai distiller's yeast, 35 parts of Angel grape wine yeast and 20 parts of Guizhou sweet distiller's yeast.
The compound enzyme is a special enzyme for fermenting gastrodia elata, which is screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 40 parts of cellulase, 35 parts of pectinase and 25 parts of amylase.
The mixed bacteria are prepared by mixing acetic acid bacteria and lactobacillus plantarum according to the mass ratio of 3/1.
Example 3: the formula ratio of the raw materials is as follows: 50 parts of fresh gastrodia elata, 15 parts of spina date seeds, 20 parts of coix seeds, 20 parts of wheat, 10 parts of fresh roses, 10 parts of mulberries and 10 parts of medlar;
the preparation method comprises the following steps:
step 1, raw material treatment: mixing spina date seed, medlar, coix seed and wheat according to a formula proportion, crushing, and sieving by using a 100-mesh sieve for later use; weighing gastrodia elata according to a formula proportion, cleaning, pulping by adopting a high-speed pulping machine, taking 1 part of gastrodia elata and 3 parts of purified water, putting the pulped gastrodia elata into a stainless steel jacketed kettle, boiling and curing, adding the crushed and sieved spina date seed, medlar, coix seed, wheat mixed powder and mulberry into the stainless steel jacketed kettle according to the formula, boiling for 30 minutes at the temperature of 100 ℃, and cooling for later use;
step 2, enzymatic fermentation: cooling rhizoma Gastrodiae curing liquid containing semen Ziziphi Spinosae, fructus Lycii, Coicis semen, semen Tritici Aestivi mixed powder and Mori fructus to 50 deg.C, weighing, adding the compound distiller's yeast 0.05% of its total weight, adding the compound enzyme and white sugar 15% of its total weight, transferring into ceramic jar, stirring for 50 minutes, sealing the mouth of the ceramic jar, fermenting at 30 deg.C for 5 days, weighing fresh flos Rosae Rugosae according to formula ratio, pulping, adding into rhizoma Gastrodiae fermentation liquid, sealing, and fermenting for 5 days; when the alcoholic strength is 10% vol, inoculating 0.03% of the mixed bacteria according to the total weight, sealing a ceramic jar by using 100-mesh gauze, fermenting for 3 months at the ambient temperature of 25 ℃, and then finishing the fermentation;
step 3, centrifugal filtration: and (3) carrying out slurry throwing centrifugation on the fermented fermentation liquor by adopting a slurry throwing centrifuge at the rotating speed of 1000 r/min, filtering by adopting 200-mesh gauze, blending, and filtering by adopting a cross-flow sterilization filtering membrane to obtain a final product.
The composite distiller's yeast is a special distiller's yeast for fermenting gastrodia elata screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 50 parts of Guizhou Maotai distiller's yeast, 40 parts of Angel grape wine yeast and 10 parts of Guizhou sweet distiller's yeast.
The compound enzyme is a special enzyme for fermenting gastrodia elata, which is screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 50 parts of cellulase, 40 parts of pectinase and 10 parts of amylase.
The mixed bacteria are prepared by mixing acetic acid bacteria and lactobacillus plantarum according to the mass ratio of 3/1.
According to the evaluation program and the evaluation method specified for calming nerves and improving the sleep function, the health-preserving drink, the rhizoma gastrodiae raw material and the diazepam (positive control) prepared according to the invention are subjected to a sleep-improving function verification experiment:
the sleep improvement effect evaluation is carried out on a gastrodia elata raw material and two enzyme products 1 (containing alcohol health-preserving drinks) and 2 (containing no alcohol health-preserving drinks) of the gastrodia elata in the invention, the stomach-perfused distilled water (blank group), the diazepam (positive control), the fresh gastrodia elata raw material (0.64 g/kg of low dose group, 1.28g/kg of medium dose group, 2.56g/kg of high dose group), the enzyme product 1 (the content of the gastrodia elata is 0.64g/kg of low dose group, 1.28g/kg of medium dose group, 2.56g/kg of high dose group respectively), the enzyme product 2 (the content of the gastrodia elata is 0.64g/kg of low dose group, 1.28g/kg of medium dose group and 2.56g/kg of high dose group respectively), the administration is carried out on time after 3d (2 times/d, the administration is carried out on time respectively at 9:00 am and 16:00 pm), the sleep state of the mice is found to be in a quiet state after half hour of each administration, 90% of mice in the positive control group are in a quiet state, 90% of mice in the rhizoma gastrodiae raw material are in a quiet state, and the two mice with enzyme products are in a quiet sleeping state. After 7 days of administration, the sleep time of the mice is recorded after 75mg/kg of sodium pentobarbital is administered to the mice after administration of the drug; after 10 days of continuous administration and 30min of last administration, 30mg/kg chloral hydrate was intraperitoneally injected to the mice, and the time to fall asleep and the time to sleep were recorded, and the results are shown in table 1.
Figure DEST_PATH_IMAGE002
The results in table 1 show that the two gastrodia elata beverages can prolong the sleep time of mice and shorten the sleep time of mice caused by chloral hydrate, and compared with a blank group, the gastrodia elata raw material and the two enzyme health-care beverages are statistically different (p is less than 0.05 or p is less than 0.01); compared with the positive control, the two health-care beverages have statistical significance (p is less than 0.05 or p is less than 0.01) in prolonging the sleep time and shortening the sleep time, and under the same dosage, the tranquilizing effect of the two products is equivalent to that of the bulk drugs and even more remarkable than that of the bulk drugs, which shows that the enzyme-treated gastrodia elata beverage can increase the efficacy of the gastrodia elata; for the comprehensive evaluation of the two products, the action effect of the enzymatic product 1 is better than that of the enzymatic product 2.
According to the quality evaluation requirements of related products of rhizoma gastrodiae in pharmacopoeia, the raw materials, product 1 and product 2 are analyzed by a high performance liquid chromatography analyzer for three indexes of gastrodine, gastrodin aglycone (p-hydroxybenzene methanol) and balaneboside, and the specific method results are as follows:
firstly, sample treatment:
preparation of control solutions: gastrodin, batch number: 110807-201306 with a content of 96.8%, gastrodin (p-hydroxybenzyl alcohol), batch number: 111970-201501, content 98.5%, barusin, batch number: 150109, the content is > 98%. Accurately weighing appropriate amount of gastrodin, p-hydroxybenzyl alcohol and Balsinoside reference substances, and preparing reference substance solutions with concentrations of 688.4, 314.2 and 544.9 μ g/mL respectively by using a mobile phase.
Weighing about 2g of rhizoma gastrodiae fine powder, precisely weighing, placing in a conical flask, precisely adding 50mL of dilute ethanol, weighing, ultrasonically extracting for 30min, cooling, complementing weight loss with dilute ethanol, shaking up, filtering, precisely taking 10mL of subsequent filtrate, concentrating until the residue is nearly dry and free of alcohol smell, adding an acetonitrile-water (3: 97) mixed solution into residues for dissolving, transferring into a 25mL measuring flask, diluting to a scale with an acetonitrile-water (3: 97) mixed solution, shaking up, filtering, and taking the subsequent filtrate to obtain the rhizoma gastrodiae fine powder. The products 1 and 2 of the invention are directly injected after high speed centrifugation.
II, equipment and chromatographic conditions:
the detection device comprises: agilent 1100 HPLC. Chromatographic conditions are as follows: column syncronis C18 (4.6 mm. times.250 mm, 5 μm); mobile phase: elution procedure with 0.1% phosphoric acid in water as phase a and methanol as phase B: 90% of A in 0-10 min, 90-80% of A in 10-15 min, 80-75% of A in 15-20 min, and 75-55% of A in 20-40 min. Detection wavelength: 220 nm; flow rate: 1 mL.min-1; column temperature: the sample size was 10. mu.L at 30 ℃.
Thirdly, measuring results:
Figure DEST_PATH_IMAGE004
the contents of the functional components including gastrodin, gastrodin aglycone and balsamoside in the gastrodia elata powder, the enzymatic health drink 1 and the enzymatic health drink 2 are analyzed and detected by adopting a high performance liquid chromatography. As can be seen from the table, the enzymatic health drink 1 and the enzymatic health drink 2 contain high related functional index components, the content of gastrodin and gastrodin in the drink 1 is higher than that in the drink 2, but the content of balaneboside in the drink 2 is higher than that in the product 1.
The innovation of the invention is as follows:
(1) taking the gastrodin content as an index, screening out the special composite distiller's yeast for fermenting the gastrodia elata: 40-50 parts of Maotai distiller's yeast, 30-40 parts of Angel grape wine yeast and 10-30 parts of Guizhou sweet distiller's yeast. Special complex enzyme: 40-50 parts of cellulase, 30-40 parts of pectinase and 10-30 parts of amylase.
(2) The addition of the distiller's yeast and the enzyme can lead dominant flora and directionally guide the fermentation to the direction of a target product.
(3) The enzyme method adopted by the invention can decompose macromolecular substances into micromolecular nutrients which are easily absorbed and utilized by human bodies, not only retains the functional components in the medicinal and edible materials, but also releases a large amount of microbial metabolites, and forms rich nutritional and functional component groups which are easy to absorb.
(4) The rhizoma gastrodiae is fermented by an enzyme fermentation process, so that the effective component gastrodin in the rhizoma gastrodiae is effectively retained, and a functional verification experiment shows that the sleep improvement effect is obvious.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention without departing from the technical solution of the present invention.

Claims (4)

1. An enzymatic gastrodia elata health-preserving beverage for improving sleep is characterized in that: the method comprises the following steps of taking fresh gastrodia elata as a main raw material, adding fresh roses, coix seeds, wheat, spina date seeds, mulberries and medlar as auxiliary materials, fermenting by adopting a directional enzyme fermentation process, combining a traditional wine brewing process with a modern enzyme fermentation process, directionally screening types of distiller's yeast and enzymes by taking the content of gastrodine serving as a functional component as an index, extracting the functional component in the raw material through the action of microorganisms and enzymes, and filtering by a sterilization filter membrane to obtain a product; the formula of the raw materials comprises the following components: 30 parts of fresh gastrodia elata, 10 parts of spina date seeds, 10 parts of coix seeds, 10 parts of wheat, 5 parts of fresh roses, 5 parts of mulberries and 5 parts of Chinese wolfberry, wherein the moisture content of the fresh gastrodia elata is 40% -60%, and the moisture content of the fresh roses is 20% -30%;
the preparation method comprises the following steps:
(1) raw material treatment: mixing the spina date seed, the medlar, the coix seed and the wheat according to a formula proportion, frying, crushing, and sieving by using a 80-mesh sieve for later use; weighing gastrodia elata according to a formula proportion, cleaning, pulping by adopting a high-speed pulping machine, taking 1 part of gastrodia elata and 2 parts of purified water, putting the pulped gastrodia elata into a stainless steel jacketed kettle, boiling and curing, adding the crushed and sieved mixed powder of the spina date seed, the medlar, the coix seed and the wheat and the mulberry into the stainless steel jacketed kettle according to the formula, boiling for 15 minutes at 90 ℃, and cooling for later use;
(2) and (3) enzymatic fermentation: cooling rhizoma Gastrodiae maturation liquid containing semen Ziziphi Spinosae, fructus Lycii, Coicis semen, semen Tritici Aestivi mixed powder and Mori fructus to 30 deg.C, weighing, adding composite distiller's yeast 0.03% of its total weight, adding composite enzyme 0.01% of its total weight,8 percent of white sugarTransferring the rose powder into a ceramic jar, fully stirring for 20 minutes, sealing the mouth of the ceramic jar, fermenting at the ambient temperature of 25 ℃ for 10 days, weighing fresh roses according to the formula ratio, pulping, adding the fresh roses into the gastrodia elata fermentation liquor, sealing and continuing to ferment for 10 days; when the alcoholic strength is 8 vol%, inoculating 0.01% of mixed bacteria according to the total weight, sealing the ceramic jar by using 100-mesh gauze, fermenting for 5 months at the ambient temperature of 18 ℃, and then finishing the fermentation;
(3) centrifugal filtration: after the fermented fermentation liquor is subjected to slurry throwing centrifugation at the rotating speed of 600 revolutions per minute by a slurry throwing centrifuge, filtering by gauze of 100 meshes, blending, and filtering by a cross-flow sterilization filtering membrane to obtain a final product;
the composite distiller's yeast in the step (2) is special distiller's yeast for fermenting gastrodia elata screened by taking gastrodin content as an index, and the composite distiller's yeast comprises the following components in parts by weight: 40 parts of Guizhou Maotai distiller's yeast, 30 parts of Angel grape wine yeast and 30 parts of Guizhou sweet distiller's yeast;
the compound enzyme in the step (2) is a special enzyme for fermenting gastrodia elata, which is screened by taking gastrodin content as an index, and comprises the following components in parts by weight: 50 parts of cellulase, 30 parts of pectinase and 20 parts of amylase; wherein the mixed bacteria in the step (2) are prepared by mixing acetic acid bacteria and lactobacillus plantarum according to the mass ratio of 2/1.
2. The enzymatic gastrodia elata health drink for improving sleep according to claim 1, characterized in that: wherein the pore size of the cross-flow sterilization filtration membrane in the step (3) is 0.22-0.45 micron.
3. The enzymatic gastrodia elata health drink for improving sleep according to claim 1, characterized in that: after the sealing in the step (2) is finished, when the alcoholic strength is 8-10% vol, the fermentation liquor before the mixed bacteria are inoculated can be used as an alcoholic health-preserving beverage after being subjected to cross-flow sterilization filtration membrane.
4. The use of the fermented rhizoma gastrodiae health drink for improving sleep according to one of claims 1 to 3, wherein: the obtained product is used for producing rhizoma gastrodiae health-preserving drinks, tablets, capsules, powder and food additives.
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