CN106387872A - Weight losing enzymes and preparation method thereof - Google Patents
Weight losing enzymes and preparation method thereof Download PDFInfo
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- CN106387872A CN106387872A CN201610756874.9A CN201610756874A CN106387872A CN 106387872 A CN106387872 A CN 106387872A CN 201610756874 A CN201610756874 A CN 201610756874A CN 106387872 A CN106387872 A CN 106387872A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 title abstract 3
- 108090000790 Enzymes Proteins 0.000 title abstract 3
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 235000013311 vegetables Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 12
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 12
- 235000013618 yogurt Nutrition 0.000 claims abstract description 12
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 240000005385 Jasminum sambac Species 0.000 claims abstract 3
- 241000628997 Flos Species 0.000 claims description 42
- 239000002245 particle Substances 0.000 claims description 22
- 235000009392 Vitis Nutrition 0.000 claims description 11
- 241000219095 Vitis Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 241001164374 Calyx Species 0.000 claims description 9
- 241000026010 Dendrobium candidum Species 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 6
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000002567 Capsicum annuum Nutrition 0.000 claims description 6
- 241000207199 Citrus Species 0.000 claims description 6
- 241001093152 Mangifera Species 0.000 claims description 6
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims description 6
- 235000020971 citrus fruits Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 5
- 240000004658 Medicago sativa Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 7
- 241000576418 Jasminum nudiflorum Species 0.000 abstract description 6
- 244000144730 Amygdalus persica Species 0.000 abstract 1
- 241000510531 Angelica decursiva Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 241000219172 Caricaceae Species 0.000 abstract 1
- 241000721329 Chrysanthemum boreale Species 0.000 abstract 1
- 235000018951 Chrysanthemum lavandulifolium Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 241001076416 Dendrobium tosaense Species 0.000 abstract 1
- 240000004153 Hibiscus sabdariffa Species 0.000 abstract 1
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 abstract 1
- 241000234435 Lilium Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000021015 bananas Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 13
- 241000219109 Citrullus Species 0.000 description 9
- 241000207840 Jasminum Species 0.000 description 7
- 208000008589 Obesity Diseases 0.000 description 6
- 235000020824 obesity Nutrition 0.000 description 6
- 241000219823 Medicago Species 0.000 description 5
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 4
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 210000000577 adipose tissue Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 230000003321 amplification Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 2
- 229960000367 inositol Drugs 0.000 description 2
- 230000037356 lipid metabolism Effects 0.000 description 2
- 238000003199 nucleic acid amplification method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229940055726 pantothenic acid Drugs 0.000 description 2
- 235000019161 pantothenic acid Nutrition 0.000 description 2
- 239000011713 pantothenic acid Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000016097 disease of metabolism Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 239000004575 stone Substances 0.000 description 1
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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 present invention discloses a preparation method of weight losing enzymes. The preparation method comprises the following steps: step one, the following raw materials are taken including vegetable residues, honey, Biluochun branded tea leaves, grapefruit skins, chrysanthemum lavandulifolium, watermelon fruits, peucedanum decursivum roots, papayas, bananas, grapes, dendrobium officinale seeds and water, the raw materials are mixed evenly, then a pressure of 10 N is used to hit the raw materials for 30-40 min, the hit raw materials are then crushed, the crushed raw materials are vacuumed, the vacuumed raw materials are placed at a temperature of 25-30 DEG C in a sealed condition for 3-5 days; step two, the processed raw materials in the step one are ground into slurry, then yeast liquid is added, and the slurry is subjected to a first fermentation for 16-20 days to obtain a first fermentation liquid; and step three, yogurt is added into the first fermentation liquid to conduct a second fermentation to obtain a second fermentation liquid; and step four, fructus forsythiae, peach blossoms, rose flowers, roselle, lily flowers, cassia seeds, jasmine flowers and jasminum nudiflorum are taken, the taken materials are crushed into slurry, and then the slurry is mixed with the second fermentation liquid evenly to obtain the weight losing enzymes.
Description
Technical field
The present invention relates to a kind of fat-reducing ferment and preparation method thereof.
Background technology
Obesity is a kind of chronic metabolic disease being caused by many factors, with the volume of body fat cell and cell
The percentage ratio that number increases cause body fat percentage of liveweight extremely increases and excessively deposits fat for feature in some local.Simple Obesity is suffered from
Person's total body fat distribution ratio is more uniform, does not have endocrine regulation phenomenon, also no dysbolismus disease, and often there is obesity in its family
Medical history.In recent years, with the continuous improvement of living standard, obesity patient gets more and more.Obesity not only affects pretty figure, and
Make troubles to life, more importantly easily cause multiple complications, accelerate old and feeble and dead.Meeting the same of the desire for good food
When, how to be effectively prevented from the generation of obesity in daily life, remove unnecessary fat, be extremely welcome in the market
Product.
Content of the invention
It is an object of the invention to solving at least the above and/or defect, and provide at least will be described later excellent
Point.
It is a still further object of the present invention to provide a kind of preparation method of fat-reducing ferment.
It is a still further object of the present invention to provide a kind of fat-reducing ferment.
The present invention provide technical scheme be：
A kind of preparation method of fat-reducing ferment, including：
Step one, in parts by weight, takes following raw material, including：10～20 parts of vegetable residue, 2～3 parts of Mel, Biluochun
5～10 parts of Folium Camelliae sinensis, 3～8 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 3～5 parts of watermelon flesh, 5～10 parts of RADIX PEUCEDANI, 10～20 parts of Fructus Chaenomeliss,
2～3 parts of Fructus Musae, 3～5 parts of Fructus Vitis viniferae, 1 part of Seeds of Dendrobium Candidum and 30～50 parts of mix homogeneously of water, are hit using the pressure of 10N afterwards
Beat above-mentioned raw materials 30～40min, then pulverize the granule being less than 1cm for particle diameter, evacuation is after 25～30 DEG C of air-proof conditions of temperature
Lower placement 3～5 days；
Step 2, the raw mill processing through step one is become serosity, add afterwards account for slurry volume than 0.1%～
0.2% OD600=0.6～0.8 yeast bacterium solution, is further continued for carrying out one under 25～30 DEG C of temperature, rotating speed 50～60rpm
Secondary fermentation obtains one time fermentation liquid in 16～20 days；
Step 3, the one time fermentation liquid obtaining in step 2 add the Yoghourt accounting for its volume 1 ‰～5 ‰ to carry out secondary
Ferment, and sealing and fermenting obtains ferment in second time liquid in 30～40 days at 30～35 DEG C of temperature；
Step 4, in parts by weight, takes Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and winter jasmine
Spend each 1～5 part, pulverize the serosity for particle diameter 200 mesh, mix homogeneously with the ferment in second time liquid obtaining in step 3 afterwards, obtain
Fat-reducing ferment.
Preferably, in the preparation method of described fat-reducing ferment, described vegetable residue be selected from Caulis et Folium Brassicae capitatae, cauliflower, Capsicum annuum L.,
Any one or a few in Herba Portulacae, Herba Houttuyniae, Fructus Sechii edulis, Herba Spinaciae and Fructus Solani melongenae residue.
Preferably, in the described preparation method of fat-reducing ferment, in described step one, described raw material also includes：Fructus Citri Limoniae 5
～10 parts, 3～7 parts of Radix Ophiopogonis, 2～3 parts of alfalfa bud, 5～9 parts of Fructus Mangifera Indicae, 2～6 parts of Passifolra edulis and 2～3 parts of Citrus.
Preferably, in the described preparation method of fat-reducing ferment, in described step one, described raw material includes：Vegetable is residual
15 parts of slag, 2.5 parts of Mel, 7.5 parts of Biluochun tea, 5.5 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 4 parts of watermelon flesh, 7 parts of RADIX PEUCEDANI,
15 parts of Fructus Chaenomeliss, 2.5 parts of Fructus Musae, 4 parts of Fructus Vitis viniferae, 1 part of Seeds of Dendrobium Candidum and 40 parts of mix homogeneously of water, afterwards using the pressure of 10N
Impact above-mentioned raw materials 35min, then pulverize the granule being less than 1cm for particle diameter, evacuation places 4 under 28 DEG C of air-proof conditions of temperature
My god.
Preferably, in the preparation method of described fat-reducing ferment, in described step 3, described Yoghourt account for described in once send out
The 3 ‰ of zymotic fluid volume.
Preferably, in the described preparation method of fat-reducing ferment, in described step 4, described Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae are taken
Flower, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and each 3 parts of Flos Jasmini Nudiflori.
Preferably, in the described preparation method of fat-reducing ferment, after described step 4, also include：
Step 5, the fat-reducing obtaining in step 4 ferment is carried out filtration sterilization, be fabricated to grain using granulating technique afterwards
The spheroidal particle of footpath 2～3cm.
A kind of fat-reducing ferment, is prepared by such as arbitrary described method.
The present invention at least includes following beneficial effect：
After the Biluochun of the present invention will ferment, produce more such as caffeine, inositol, Folic Acid, pantothenic acid and aromatic substances etc.
Multiple regulation lipid metabolism compounds, the sugar providing in watermelon flesh disclosure satisfy that the initial stage breeding of yeast in one time fermentation,
Also consumed simultaneously may weight gaining sugar, pomelo peel, Flos Chrysanthemi can effectively eliminate greasy, and base-forming food Fructus Musae, Fructus Vitis viniferae
Etc. can neutralize unnecessary gastric acid it is also possible to change the pH of body, Seeds of Dendrobium Candidum contains multiple nutrient substance, meets people
Body demand, and after being tapped using pressure, enables to that the material mouthfeel more chewiness that later stage fermentation obtains is strong, and vacuum standing makes
Obtain various material compositions mixedly more preferable.After yeast fermentation, effective ingredient therein is fully discharged, and secondary in Yoghourt
In fermentation, probioticss amplification breeding therein, produce more materials being capable of fat reducing, play the effect of fat reducing, coordinate various flowers
Edible, can effectively cover the sour and astringent taste after its fermentation, delicate mouthfeel alcohol and.More importantly, RADIX PEUCEDANI and Herba Dendrobii
Seed, after yeast fermentation, creates the effect of the speed accelerating ferment in second time, the speed of ferment in second time greatly increases, and improves
The manufacturing cycle of ferment, creates huge market productive value.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description
Word can be implemented according to this.
It should be appreciated that used herein such as " have ", "comprising" and " inclusion " term do not allot one or many
The presence of individual other element or a combination thereof or interpolation.
The present invention provides a kind of fat-reducing ferment, including：
Step one, in parts by weight, takes following raw material, including：10～20 parts of vegetable residue, 2～3 parts of Mel, Biluochun
5～10 parts of Folium Camelliae sinensis, 3～8 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 3～5 parts of watermelon flesh, 5～10 parts of RADIX PEUCEDANI, 10～20 parts of Fructus Chaenomeliss,
2～3 parts of Fructus Musae, 3～5 parts of Fructus Vitis viniferae, 1 part of Seeds of Dendrobium Candidum and 30～50 parts of mix homogeneously of water, are hit using the pressure of 10N afterwards
Beat above-mentioned raw materials 30～40min, then pulverize the granule being less than 1cm for particle diameter, evacuation is after 25～30 DEG C of air-proof conditions of temperature
Lower placement 3～5 days；
Step 2, the raw mill processing through step one is become serosity, add afterwards account for slurry volume than 0.1%～
0.2% OD600=0.6～0.8 yeast bacterium solution, is further continued for carrying out one under 25～30 DEG C of temperature, rotating speed 50～60rpm
Secondary fermentation obtains one time fermentation liquid in 16～20 days；
Step 3, the one time fermentation liquid obtaining in step 2 add the Yoghourt accounting for its volume 1 ‰～5 ‰ to carry out secondary
Ferment, and sealing and fermenting obtains ferment in second time liquid in 30～40 days at 30～35 DEG C of temperature；
Step 4, in parts by weight, takes Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and winter jasmine
Spend each 1～5 part, pulverize the serosity for particle diameter 200 mesh, mix homogeneously with the ferment in second time liquid obtaining in step 3 afterwards, obtain
Fat-reducing ferment.
After the Biluochun of the present invention will ferment, produce more such as caffeine, inositol, Folic Acid, pantothenic acid and aromatic substances etc.
Multiple regulation lipid metabolism compounds, the sugar providing in watermelon flesh disclosure satisfy that the initial stage breeding of yeast in one time fermentation,
Also consumed simultaneously may weight gaining sugar, pomelo peel, Flos Chrysanthemi can effectively eliminate greasy, and base-forming food Fructus Musae, Fructus Vitis viniferae
Etc. can neutralize unnecessary gastric acid it is also possible to change the pH of body, Seeds of Dendrobium Candidum contains multiple nutrient substance, meets people
Body demand, and after being tapped using pressure, enables to that the material mouthfeel more chewiness that later stage fermentation obtains is strong, and vacuum standing makes
Obtain various material compositions mixedly more preferable.After yeast fermentation, effective ingredient therein is fully discharged, and secondary in Yoghourt
In fermentation, probioticss amplification breeding therein, produce more materials being capable of fat reducing, play the effect of fat reducing, coordinate various flowers
Edible, can effectively cover the sour and astringent taste after its fermentation, delicate mouthfeel alcohol and.More importantly, RADIX PEUCEDANI and Herba Dendrobii
Seed, after yeast fermentation, creates the effect of the speed accelerating ferment in second time, the speed of ferment in second time greatly increases, and improves
The manufacturing cycle of ferment, creates huge market productive value.
In one of embodiment of the present invention, preferably, described vegetable residue be selected from Caulis et Folium Brassicae capitatae, cauliflower, Capsicum annuum L.,
Any one or a few in Herba Portulacae, Herba Houttuyniae, Fructus Sechii edulis, Herba Spinaciae and Fructus Solani melongenae residue.Vegetable production base can hoard in a large number
Plant residue or stem and leaf, typically all cannot process and rot, cause physical waste.The present invention makes full use of various vegetables life
Residue in product, sales process, alleviates environmental pollution, also creates the new surplus value simultaneously.
In one of embodiment of the present invention, preferably, in described step one, described raw material also includes：Fructus Citri Limoniae 5
～10 parts, 3～7 parts of Radix Ophiopogonis, 2～3 parts of alfalfa bud, 5～9 parts of Fructus Mangifera Indicae, 2～6 parts of Passifolra edulis and 2～3 parts of Citrus.
In one of embodiment of the present invention, preferably, in described step one, described raw material includes：Vegetable is residual
15 parts of slag, 2.5 parts of Mel, 7.5 parts of Biluochun tea, 5.5 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 4 parts of watermelon flesh, 7 parts of RADIX PEUCEDANI,
15 parts of Fructus Chaenomeliss, 2.5 parts of Fructus Musae, 4 parts of Fructus Vitis viniferae, 1 part of Seeds of Dendrobium Candidum and 40 parts of mix homogeneously of water, afterwards using the pressure of 10N
Impact above-mentioned raw materials 35min, then pulverize the granule being less than 1cm for particle diameter, evacuation places 4 under 28 DEG C of air-proof conditions of temperature
My god.
In one of embodiment of the present invention, preferably, in described step 3, described Yoghourt account for described in once send out
The 3 ‰ of zymotic fluid volume.
In one of embodiment of the present invention, preferably, in described step 4, taking described Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae
Flower, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and each 3 parts of Flos Jasmini Nudiflori.
In one of embodiment of the present invention, preferably, after described step 4, also including：
Step 5, the fat-reducing obtaining in step 4 ferment is carried out filtration sterilization, be fabricated to grain using granulating technique afterwards
The spheroidal particle of footpath 2～3cm.
A kind of fat-reducing ferment, is prepared by as above arbitrary described method.
Embodiment 1
A kind of preparation method of fat-reducing ferment, including：
Step one, in parts by weight, takes following raw material, including：10 parts of vegetable residue, 2 parts of Mel, 5 parts of Biluochun tea,
3 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 3 parts of watermelon flesh, 5 parts of RADIX PEUCEDANI, 10 parts of Fructus Chaenomeliss, 2 parts of Fructus Musae, 3 parts of Fructus Vitis viniferae, Herba Dendrobii kind
1 part of son, 5 parts of Fructus Citri Limoniae, 3 parts of Radix Ophiopogonis, 2 parts of alfalfa bud, 5 parts of Fructus Mangifera Indicae, 2 parts of Passifolra edulis and 2 parts of Citrus and 30 parts of mix homogeneously of water, it
Impact above-mentioned raw materials 30min using the pressure of 10N afterwards, then pulverize the granule being less than 1cm for particle diameter, evacuation is after 25 DEG C of temperature
Place 3 days under air-proof condition；Described vegetable residue is selected from Caulis et Folium Brassicae capitatae, cauliflower, Capsicum annuum L., Herba Portulacae, Herba Houttuyniae, Fructus Sechii edulis, Herba Spinaciae
With any one or a few in Fructus Solani melongenae residue.
Step 2, the raw mill processing through step one is become serosity, add afterwards and account for slurry volume ratio 0.1%
OD600=0.6 yeast bacterium solution, is further continued for carrying out one time fermentation under temperature 25, rotating speed 50rpm obtaining once for 16～20 days
Fermentation liquid；
Step 3, the one time fermentation liquid obtaining in step 2 add the Yoghourt accounting for its volume 1 ‰ to carry out ferment in second time, and
At 30 DEG C of temperature, sealing and fermenting obtains ferment in second time liquid in 30 days；
Step 4, in parts by weight, takes Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and winter jasmine
Spend each 1 part, pulverize the serosity for particle diameter 200 mesh, mix homogeneously with the ferment in second time liquid obtaining in step 3 afterwards, lost weight
Ferment.
Step 5, the fat-reducing obtaining in step 4 ferment is carried out filtration sterilization, be fabricated to grain using granulating technique afterwards
The spheroidal particle of footpath 2～3cm.
Embodiment 2
A kind of preparation method of fat-reducing ferment, including：
Step one, in parts by weight, takes following raw material, including：20 parts of vegetable residue, 3 parts of Mel, Biluochun tea 10
Part, 8 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 5 parts of watermelon flesh, 10 parts of RADIX PEUCEDANI, 20 parts of Fructus Chaenomeliss, 3 parts of Fructus Musae, 5 parts of Fructus Vitis viniferae, iron sheet stone
1 part of dry measure used in former times seed, 10 parts of Fructus Citri Limoniae, 7 parts of Radix Ophiopogonis, 3 parts of alfalfa bud, 9 parts of Fructus Mangifera Indicae, 6 parts of Passifolra edulis, 3 parts of Citrus and 50 parts of mixing of water are all
Even, impact above-mentioned raw materials 40min using the pressure of 10N afterwards, then pulverize the granule being less than 1cm for particle diameter, evacuation is after temperature
Place 5 days under 30 DEG C of air-proof conditions of degree；Described vegetable residue is selected from Caulis et Folium Brassicae capitatae, cauliflower, Capsicum annuum L., Herba Portulacae, Herba Houttuyniae, Fructus Citri Sarcodactylis
Any one or a few in melon, Herba Spinaciae and Fructus Solani melongenae residue.
Step 2, the raw mill processing through step one is become serosity, add afterwards and account for slurry volume ratio 0.2%
OD600=0.8 yeast bacterium solution, is further continued for carrying out one time fermentation under 30 DEG C of temperature, rotating speed 60rpm once being sent out for 20 days
Zymotic fluid；
Step 3, the one time fermentation liquid obtaining in step 2 add the Yoghourt accounting for its volume 5 ‰ to carry out ferment in second time, and
At 35 DEG C of temperature, sealing and fermenting obtains ferment in second time liquid in 40 days；
Step 4, in parts by weight, takes Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and winter jasmine
Spend each 5 parts, pulverize the serosity for particle diameter 200 mesh, mix homogeneously with the ferment in second time liquid obtaining in step 3 afterwards, lost weight
Ferment.
Step 5, the fat-reducing obtaining in step 4 ferment is carried out filtration sterilization, be fabricated to grain using granulating technique afterwards
The spheroidal particle of footpath 3cm.
Embodiment 3
A kind of preparation method of fat-reducing ferment, including：
Step one, in parts by weight, takes following raw material, including：15 parts of vegetable residue, 2.5 parts of Mel, Biluochun tea
7.5 parts, 5.5 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 4 parts of watermelon flesh, 7 parts of RADIX PEUCEDANI, 15 parts of Fructus Chaenomeliss, 2.5 parts of Fructus Musae, 4 parts of Fructus Vitis viniferae,
1 part of Seeds of Dendrobium Candidum, 8 parts of Fructus Citri Limoniae, 5 parts of Radix Ophiopogonis, 2.5 parts of alfalfa bud, 7 parts of Fructus Mangifera Indicae, 4 parts of Passifolra edulis and 2.5 parts of Citrus and water
40 parts of mix homogeneously, impact above-mentioned raw materials 35min using the pressure of 10N afterwards, then pulverize the granule being less than 1cm for particle diameter, take out
Vacuum is placed 4 days under 28 DEG C of air-proof conditions of temperature；Described vegetable residue is selected from Caulis et Folium Brassicae capitatae, cauliflower, Capsicum annuum L., Herba Portulacae, fish
Any one or a few in raw meat grass, Fructus Sechii edulis, Herba Spinaciae and Fructus Solani melongenae residue.
Step 2, the raw mill processing through step one is become serosity, add afterwards and account for slurry volume ratio 0.15%
OD600=0.7 yeast bacterium solution, is further continued for carrying out one time fermentation under 28 DEG C of temperature, rotating speed 55rpm once being sent out for 18 days
Zymotic fluid；
Step 3, the one time fermentation liquid obtaining in step 2 add the Yoghourt accounting for its volume 3 ‰ to carry out ferment in second time, and
At 33 DEG C of temperature, sealing and fermenting obtains ferment in second time liquid in 35 days；
Step 4, in parts by weight, takes Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and winter jasmine
Spend each 3 parts, pulverize the serosity for particle diameter 200 mesh, mix homogeneously with the ferment in second time liquid obtaining in step 3 afterwards, lost weight
Ferment.
Step 5, the fat-reducing obtaining in step 4 ferment is carried out filtration sterilization, be fabricated to grain using granulating technique afterwards
The spheroidal particle of footpath 2～3cm.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in description and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Realize other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the embodiment with description.
Claims (8)
1. a kind of preparation method of fat-reducing ferment is it is characterised in that include：
Step one, in parts by weight, takes following raw material, including：10～20 parts of vegetable residue, 2～3 parts of Mel, Biluochun tea 5
～10 parts, 3～8 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 3～5 parts of watermelon flesh, 5～10 parts of RADIX PEUCEDANI, 10～20 parts of Fructus Chaenomeliss, Fructus Musae 2
～3 parts, 3～5 parts of Fructus Vitis viniferae, 1 part of Seeds of Dendrobium Candidum and 30～50 parts of mix homogeneously of water, are impacted using the pressure of 10N afterwards
State raw material 30～40min, then pulverize the granule being less than 1cm for particle diameter, evacuation is after 25～30 DEG C of air-proof condition decentralizations of temperature
Put 3～5 days；
Step 2, the raw mill processing through step one is become serosity, add afterwards and account for slurry volume ratio 0.1%～0.2%
OD600=0.6～0.8 yeast bacterium solution, is further continued for carrying out one time fermentation under 25～30 DEG C of temperature, rotating speed 50～60rpm
Obtain one time fermentation liquid within 16～20 days；
Step 3, the one time fermentation liquid obtaining in step 2 add the Yoghourt accounting for its volume 1 ‰～5 ‰ to carry out ferment in second time,
And sealing and fermenting obtains ferment in second time liquid in 30～40 days at 30～35 DEG C of temperature；
Step 4, in parts by weight, takes Fructus Forsythiae, Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and Flos Jasmini Nudiflori each 1
～5 parts, pulverize the serosity for particle diameter 200 mesh, mix homogeneously with the ferment in second time liquid obtaining in step 3 afterwards, obtain ferment of losing weight
Element.
2. as claimed in claim 1 fat-reducing ferment preparation method it is characterised in that described vegetable residue be selected from Caulis et Folium Brassicae capitatae,
Any one or a few in cauliflower, Capsicum annuum L., Herba Portulacae, Herba Houttuyniae, Fructus Sechii edulis, Herba Spinaciae and Fructus Solani melongenae residue.
3. the preparation method of fat-reducing ferment as claimed in claim 1 is it is characterised in that in described step one, described raw material is also
Including：5～10 parts of Fructus Citri Limoniae, 3～7 parts of Radix Ophiopogonis, 2～3 parts of alfalfa bud, 5～9 parts of Fructus Mangifera Indicae, 2～6 parts of Passifolra edulis and 2～3 parts of Citrus.
4. the preparation method of fat-reducing ferment as claimed in claim 1 is it is characterised in that in described step one, described raw material bag
Include：15 parts of vegetable residue, 2.5 parts of Mel, 7.5 parts of Biluochun tea, 5.5 parts of pomelo peel, 3 parts of Flos Chrysanthemi, 4 parts of watermelon flesh, purple
7 parts of Radix Peucedani of flower, 15 parts of Fructus Chaenomeliss, 2.5 parts of Fructus Musae, 4 parts of Fructus Vitis viniferae, 1 part of Seeds of Dendrobium Candidum and 40 parts of mix homogeneously of water, use afterwards
The pressure impact above-mentioned raw materials 35min of 10N, then pulverize the granule being less than 1cm for particle diameter, evacuation is after 28 DEG C of sealing strips of temperature
Place 4 days under part.
5. the preparation method of fat-reducing ferment as claimed in claim 1 is it is characterised in that in described step 3, described Yoghourt accounts for
Described one time fermentation liquid amass 3 ‰.
6. the preparation method of fat-reducing ferment as claimed in claim 1 is it is characterised in that in described step 4, take described Fructus Forsythiae,
Flos persicae, Flos Rosae Rugosae, Calyx Hibisci Sabdariffae, Flos Lilii viriduli, Semen Cassiae, jasmine and each 3 parts of Flos Jasmini Nudiflori.
7. the preparation method of fat-reducing ferment as claimed in claim 1 is it is characterised in that after described step 4, also include：
Step 5, the fat-reducing obtaining in step 4 ferment is carried out filtration sterilization, afterwards using granulating technique be fabricated to particle diameter 2～
The spheroidal particle of 3cm.
8. a kind of fat-reducing ferment is it is characterised in that prepared by the arbitrary described method of such as claim 1 to 7.
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| CN108185411A (en) * | 2017-12-18 | 2018-06-22 | 上海应用技术大学 | A kind of preparation method of resolving stagnation for tranquilization ferment cream |
| CN108452673A (en) * | 2018-03-22 | 2018-08-28 | 淮北智淮科技有限公司 | A kind of preparation method of antibacterial type air purifying preparation |
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