CN106387877A - 柚子综合活性酵素及其制备方法 - Google Patents
柚子综合活性酵素及其制备方法 Download PDFInfo
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- CN106387877A CN106387877A CN201610792047.5A CN201610792047A CN106387877A CN 106387877 A CN106387877 A CN 106387877A CN 201610792047 A CN201610792047 A CN 201610792047A CN 106387877 A CN106387877 A CN 106387877A
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- fructus citri
- grapefruit
- citri grandiss
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Abstract
柚子综合活性酵素及其制备方法,涉及生物酵素。所述柚子综合活性酵素按质量比的原料组成为:柚子25~30,柠檬5~8,茶末5~10,山楂1~3,中药材1~4,黄酒10~15,红砂糖10~15,醋酸菌0.1~0.5。所述柚子综合活性酵素的制备方法:1)将柚子的果皮与果肉分开,得柚子皮和柚子肉;2)将柚子皮切成块状,加入黄酒浸泡后,蒸馏,加水调成柚子皮酒;3)将步骤1)中所得的柚子肉和柠檬切碎,磨浆,得柚子柠檬果浆,再依次加入茶末、红砂糖、山楂、中药材、醋酸菌和步骤2)得到的柚子皮酒,拌匀发酵后,过滤,即得柚子综合活性酵素。
Description
技术领域
本发明涉及生物酵素,尤其是涉及一种柚子综合活性酵素及其制备方法。
背景技术
柚子为芸香科植物,常绿果树,成熟果清香,酸甜,凉润,营养丰富,药用价值高。在我国主产于福建、江西、广东、广西等南方地区。柚子类是我国栽培历史悠久,名优品种繁多,果品在国内外享有很高的声誉。主要品种:沙田柚、琯溪蜜柚、江永香柚、五布红心柚、玉环文旦柚等。
据中国科学院大学研究院化验,柚子果实含有糖类、维生素B1、维生素C、维生素P、胡萝卜素、钾、磷、枸缘酸等。每100g可食用部分,含水分84.4g,蛋白质0.78g,脂肪0.6g、碳水化合物12.2g、粗纤维0.8g、Ca 41mg、P 43mg,Fe 0.9mg、胡萝卜素0.12mg、硫胺素0.07mg、核黄素0.02mg、尼克酸0.5mg、抗坏血酸41mg。柚子皮主要成分有柚子甙、新橙皮甙等。柚核含脂肪油、黄柏酮、黄柏内脂等。它具有特殊药用价值和保健功能及工业价值。
中医研究显示,柚子性平,具有消食和胃,理气化痰,生津止渴的性能,对气滞、腹胀、痰多色白、咳嗽喉痒、消化不良、便秘、醒酒解毒等均有显著疗效,对脊椎炎、脓肿病、糖尿病等患者亦有一定的疗效。此外,还有预防血管硬化、肠癌等疾病,是令人仰慕的天然保健食品。
据统计,世界柚子总产量500万多吨,我国柚子总产量有54万多吨,仅次于美国100万多吨,位居世界第二位。目前,我国柚子仍然主要作为水果食用,其他方面尚未充分开发。从柚子产地观察,大量的果形不正或伤果或次品果没有利用,甚至成废弃物,造成浪费;柚子的果皮、果核含有特殊功用的活性成分(如柠檬苦素、芳香油等),果皮含有柚皮苷d-柠檬烯,因为没有利用而被废弃,市面上已有饮料品种,如柚子茶以及柑桔类饮料品种有鲜橙多、果粒橙、汇源果汁、农夫果园等。柚子茶是以柚子为单一原料,加入蜂蜜,经恒温发酵而成,经去除柚子所具有的苦涩味道后为柚子茶饮料。该饮料工艺简单,成分单纯,属于饮品系列。在消费者中,属于茶饮料很不符合年青人的饮用习惯,而饮料类型又不符合老人群体的饮用习惯。
柚子的作用很多,仅在食用和医疗方面有很好的效果,因而应加快步伐,加大科技的投入,增强科技含量,应用现代化生物技术,使柚子深度加工产业有更广阔的开发前景。
中国专利CN105581209A公开一种用柚子制备酵素保健饮料的方法,其是以柚子为发酵主要原料,柚子去皮捣碎成浆,加入原蜜和纯净水,采用蜜源菌、干酪乳杆菌和植物乳杆菌菌株为发酵菌株,按发酵原液体积的1~5%比例将发酵菌液加入到发酵体系中,发酵温度为25~35℃,pH为5.0~8.0,发酵时间10d左右,生产制备柚子酵素保健饮料。
发明内容
本发明的目的在于提供柚子综合活性酵素及其制备方法。
所述柚子综合活性酵素按质量比的原料组成为:柚子25~30,柠檬5~8,茶末5~10,山楂1~3,中药材1~4,黄酒10~15,红砂糖10~15,醋酸菌0.1~0.5。
所述茶末可采用大红袍茶末,所述中药材可由以下质量比的原料组成:荷叶︰枇杷叶︰陈皮︰菊花=(1~1.5)︰(0.1~0.5)︰(0.5~1)︰(0.1~0.5);所述黄酒可采用市售18°~20°酒。
所述柚子综合活性酵素的制备方法,包括以下步骤:
1)将柚子的果皮与果肉分开,得柚子皮和柚子肉;
2)将柚子皮切成块状,加入黄酒浸泡后,蒸馏,加水调成柚子皮酒;
3)将步骤1)中所得的柚子肉和柠檬切碎,磨浆,得柚子柠檬果浆,再依次加入茶末、红砂糖、山楂、中药材、醋酸菌和步骤2)得到的柚子皮酒,拌匀发酵后,过滤,即得柚子综合活性酵素。
在步骤2)中,所述块状的大小可为2cm×2cm;所述浸泡可置于蒸馏罐中浸泡1~3h;所述蒸馏的温度可为70~80℃;所述加水调成柚子皮酒可加纯净水调成5°的柚子皮酒。
在步骤3)中,所述发酵可在28~35℃温度下,供氧发酵80~90d,pH值3.5~5.0,发酵终止;所述过滤可采用滤膜过滤。
本发明具有如下优点:
1、柚子具有特殊药用价值和保健功能:
(1)柚子含有大量Vc和Vp能维护毛细血管的正常功能,降低血液中的胆固醇;(2)含有天然的微量元素和矿物质对心血管病、肾脏病患者有较好的疗效;(3)含有类胰岛素成分,有降低血糖作用,是糖尿病理想产品;(4)含有丰富的枸缘酸,有抗疲劳作用,适用于体力不足或重体力劳动者;(5)柚核中含有柠檬苦素,具有极强的抗癌活性,能抑制化学致癌物的致癌作用,柚皮含有柚皮甙、新橙甙、d-柠檬烯,具有防癌及抗畸变的作用并预防脑血栓形成。柚子酵素还佐以薄荷,它含有8种儿茶苯酚酸、蔴荷醇等因子,具有抗炎、利胆、保肝功效;陈皮对消化系统和泌尿生殖系统有特殊效果;枇杷叶含有苦杏仁甙水解产生氢氰酸,具有止咳、镇痛、抗癌作用;菊花含有17种氨基酸和维生素,Fe、Zn、Cu、Se等微量元素,具有清热、解火、抗病毒、抗氧化、防衰老等疗效;总之,柚子酵素产品对人体具有显著医疗保健功效,适合各个年龄层人群使用,是现代人追求健康的理想食品。本发明采用现代生化技术,发酵工艺先进,科技含量高,产品附加值高,经济效益、生态效益显著,在柚子产区易于进行产业化生产、经营。
2、本发明的柚子酵素产品原料资源丰富,一方面柚子产地、果品供大于销,呈现资源富余状态;另一方面,柚子采收过程,储藏、运输过程,果形损伤等不能作为商品销售的果品,均可作为柚子的原料。本发明原料能充分利用资源,如可利用含有特殊活性物质的柚子皮和柚子核,变废为宝,开源节能,净化生态环境。
3、本发明适宜各个年龄层的人群服用,对心脏病、胃病患者和呼吸系统不佳的人群尤为适合,经常服用对高血压、糖尿病和血管硬化等疾病有辅助治疗作用,对肥胖者也有健体养颜功能。
具体实施方式
实施例1
柚子综合活性酵素按质量比的原料组成为:柚子25份,柠檬8份,茶末8份,山楂1份,中药材4份,黄酒10份,红砂糖10份,醋酸菌0.1份。所述中药材由以下质量配比的原料组成:荷叶︰枇杷叶︰陈皮︰菊花=1.5︰0.5︰1︰0.5。
柚子综合活性酵素的制备方法,包括以下步骤:1.挑选无霉烂,无病虫害,完好柚子,洗净,晾干,将果皮与果肉分开,即柚子皮和柚子肉。所述柚子按质量比占25份。2.将上述柚子皮切碎(2cm×2cm)块状,加入黄酒,置于蒸馏罐中浸泡1h后,在温度70℃下蒸馏,得柚子皮酒,加纯净水调成5°的柚子皮酒。所述黄酒按质量比,占10份。3.将步骤(1)中所述的柚子肉,柠檬切碎,磨浆,得柚子柠檬果浆。在柚子柠檬浆中,按质量比,依次加入茶末,红砂糖,山楂,中药材,柚子皮酒以及醋酸菌,混合,拌匀,在35℃温度下,供氧发酵80d,pH值5.0,发酵终止,经滤膜过滤,得柚子综合活性酵素。
实施例2
柚子综合活性酵素按质量比的原料组成为:柚子30份,柠檬5份,茶末10份,山楂3份,中药材1份,黄酒15份,红砂糖15份,醋酸菌0.5份。所述中药材由以下质量配比的原料组成:荷叶︰枇杷叶︰陈皮︰菊花=1.3︰0.3︰0.8︰0.3。
柚子综合活性酵素的制备方法,包括以下步骤:1.挑选无霉烂,无病虫害,完好柚子,洗净,晾干,将果皮与果肉分开,即柚子皮和柚子肉。所述柚子按质量比占30份。2.将上述柚子皮切碎(2cm×2cm)块状,加入黄酒,置于蒸馏罐中浸泡3h后,在温度80℃下蒸馏,得柚子皮酒,加纯净水调成5°的柚子皮酒。所述黄酒按质量比,占15份。3.将步骤(1)中所述的柚子肉,柠檬切碎,磨浆,得柚子柠檬果浆。在柚子柠檬浆中,按质量比,依次加入茶末,红砂糖,山楂,中药材,柚子皮酒以及醋酸菌,混合,拌匀,在28℃温度下,供氧发酵90d,pH值3.5,发酵终止,经滤膜过滤,得柚子综合活性酵素。
实施例3
柚子综合活性酵素按质量比的原料组成为:柚子28份,柠檬6份,茶末5份,山楂2份,中药材3份,黄酒13份,红砂糖13份,醋酸菌0.3份。所述中药材由以下质量配比的原料组成:荷叶︰枇杷叶︰陈皮︰菊花=1︰0.1︰0.5︰0.1。
柚子综合活性酵素的制备方法,包括以下步骤:1.挑选无霉烂,无病虫害,完好柚子,洗净,晾干,将果皮与果肉分开,即柚子皮和柚子肉。所述柚子按质量比占28份。2.将上述柚子皮切碎(2cm×2cm)块状,加入黄酒,置于蒸馏罐中浸泡2h后,在温度75℃下蒸馏,得柚子皮酒,加纯净水调成5°的柚子皮酒。所述黄酒按质量比,占13份。3.将步骤(1)中所述的柚子肉,柠檬切碎,磨浆,得柚子柠檬果浆。在柚子柠檬浆中,按质量比,依次加入茶末,红砂糖,山楂,中药材,柚子皮酒以及醋酸菌,混合,拌匀,在30℃温度下,供氧发酵85d,PH值4.0,发酵终止,经滤膜过滤,得柚子综合活性酵素。
本发明所制备的柚子综合活性酵素进行以下检测:
1、元素含量
检测方法:电感耦合等离子体质谱法(ICP-MS)。
检测结果:见表1。
表1
元素 | 铁 | 锰 | 锌 | 钾 | 磷 | 钙 |
含量(μg/g) | 0.950 | 0.182 | 1.261 | 9.847 | 11.301 | 12.508 |
2、碳水化合物(总糖含量)
检测方法:蒽酮比色法。
检测结果:8.91%±1.5%。
3、蛋白质含量
检测方法:考马斯亮蓝比色法。
检测结果:2.9mg/mL。
4、维生素含量
检测方法:液相色谱。
检测结果:抗坏血酸 0.16mg/mL;
尼克酸 0.0015mg/mL。
5、总有机酸含量
检测方法:滴定法。
检测结果:总酸度(%)=0.0316K。
6、总多酚含量
检测方法:F-C显色法。
检测结果:0.211±0.07mg/mL。
7、细菌总数
检测方法:GB47892~94《中华人民共和国国家标准食品卫生微生物学检验菌落总数测定》。
检测结果:每毫升小于100个。
8、大肠杆菌
检测方法:最可能数(MPN)法。
检测结果:未检出。
本发明生产工艺先进,成本低,产品附加值高,经济效益、生态效益显著,在柚子产区值得深度开发,易于进行产业化生产经营。
Claims (10)
1.柚子综合活性酵素,其特征在于按质量比的原料组成为:柚子25~30,柠檬5~8,茶末5~10,山楂1~3,中药材1~4,黄酒10~15,红砂糖10~15,醋酸菌0.1~0.5。
2.如权利要求1所述柚子综合活性酵素,其特征在于所述茶末采用大红袍茶末。
3.如权利要求1所述柚子综合活性酵素,其特征在于所述中药材由以下质量比的原料组成:荷叶︰枇杷叶︰陈皮︰菊花=(1~1.5)︰(0.1~0.5)︰(0.5~1)︰(0.1~0.5)。
4.如权利要求1所述柚子综合活性酵素,其特征在于所述黄酒采用市售18°~20°黄酒。
5.如权利要求1所述柚子综合活性酵素的制备方法,其特征在于包括以下步骤:
1)将柚子的果皮与果肉分开,得柚子皮和柚子肉;
2)将柚子皮切成块状,加入黄酒浸泡后,蒸馏,加水调成柚子皮酒;
3)将步骤1)中所得的柚子肉和柠檬切碎,磨浆,得柚子柠檬果浆,再依次加入茶末、红砂糖、山楂、中药材、醋酸菌和步骤2)得到的柚子皮酒,拌匀发酵后,过滤,即得柚子综合活性酵素。
6.如权利要求5所述柚子综合活性酵素的制备方法,其特征在于在步骤2)中,所述块状的大小为2cm×2cm。
7.如权利要求5所述柚子综合活性酵素的制备方法,其特征在于在步骤2)中,所述浸泡是置于蒸馏罐中浸泡1~3h。
8.如权利要求5所述柚子综合活性酵素的制备方法,其特征在于在步骤2)中,所述蒸馏的温度为70~80℃。
9.如权利要求5所述柚子综合活性酵素的制备方法,其特征在于在步骤2)中,所述加水调成柚子皮酒是加纯净水调成5°的柚子皮酒。
10.如权利要求5所述柚子综合活性酵素的制备方法,其特征在于在步骤3)中,所述发酵是在28~35℃温度下,供氧发酵80~90d,pH值3.5~5.0,发酵终止;所述过滤可采用滤膜过滤。
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