CN106387897A - 一种罗汉参酵素原液的制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,特别公开了一种罗汉参酵素原液的制备方法。该罗汉参酵素原液的制备方法,以罗汉参原果为处理对象,其特征为:将罗汉参原果清洗消毒后脱皮,然后置于胶体磨中磨碎,得到粘稠液体;将粘稠液体和水按1:1的重量比混合投入陶瓷缸中,然后往陶瓷缸中加入蜂蜜、副干酪乳杆菌、两歧双歧杆菌和鼠李糖乳杆菌冻干粉发酵180天;将发酵后的液体过滤,最后得到罗汉参酵素原液。本发明步骤简单,操作方便,能够显著改善罗汉参抗性淀粉的吸收利用,提高罗汉参使用口感,达到提高罗汉参疗效的目的。
Description
(一)技术领域
本发明涉及食品加工技术领域,特别涉及一种罗汉参酵素原液的制备方法。
(二)背景技术
罗汉参属豆科蔓生草本植物,可食用或药用部分为地下块根,是山东单县的特产,被农业部列入地标性农产品。《农政全书》记载罗汉参为贡品,《中药大辞典》和《本草纲目》记载,罗汉参具有“清热解毒、理气散结、散积补脾、养人肠胃、治感冒、咳嗽、百日咳、咽喉肿痛、痈肿、疝气、痛经”等功能。化验分析结果认为,罗汉参富含钾、锌、铁、硒等16中矿物质元素,苏氨酸、蛋氨酸、赖氨酸等17种人体必需氨基酸,还有维生素C、维生素B1、维生素B2等多种维生素及粗蛋白、粗纤维、还原糖等40种营养物质。
民间使用罗汉参,多以直接煮食为主,也有切片、切丁作为配菜,很大程度上破坏了罗汉参中特殊功能因子抗性淀粉(RS),且误生食易引起呕吐、腹泻等轻度中毒反应。传统的加工食用方法,因对特殊抗性因子淀粉的破坏,影响了人体对抗性淀粉的吸收利用,达不到充分利用罗汉参这一特殊资源的效果。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种步骤简单、提高口感和营养价值的罗汉参酵素原液的制备方法。
本发明是通过如下技术方案实现的:
一种罗汉参酵素原液的制备方法,以罗汉参原果为处理对象,包括如下步骤:
(1)将罗汉参原果清洗消毒后脱皮,然后置于胶体磨中磨碎,得到粘稠液体;
(2)将粘稠液体和水按1:1的重量比混合投入陶瓷缸中,然后往陶瓷缸中加入占混合溶液重量比7%的蜂蜜、0.01%的副干酪乳杆菌冻干粉、0.01%的两歧双歧杆菌冻干粉、0.01%的鼠李糖乳杆菌冻干粉,在20-35℃下发酵180天;
(3)将发酵后的液体用过滤机过滤,再采用膜过滤精滤,最后得到罗汉参酵素原液。
本发明利用发酵产生的淀粉酶,将罗汉参果肉中的大量抗性淀粉分解,便于人体的吸收利用,达到防病治病的目的。
本发明的更优技术方案为:
步骤(1)中,采用25-35℃的纯水清洗罗汉参原果,纯水中添加消毒液,然后再用纯水冲洗。
步骤(2)中,发酵温度为25℃,冬季发酵室温不低于20℃,发酵初期每天搅拌一次,时间为15天。
步骤(3)中,过滤机的滤网为100目。
本发明步骤简单,操作方便,能够显著改善罗汉参抗性淀粉的吸收利用,提高罗汉参使用口感,达到提高罗汉参疗效的目的。
(四)具体实施方式
实施例:罗汉参酵素原液的制备方法:
(1)清洗消毒:把秋季采收的罗汉参原果清洗消毒。清洗时用净化处理水洗净表面泥土,温度为25--35℃,要求清洗过的原果表面光洁,无消毒液残留,控净水分进入脱皮工序;
(2)脱皮:采用脱皮机,要求脱净表皮和纤维层,只留用果肉部分;
(3)磨碎:采用胶体磨,将罗汉参果肉碎解,要求碎解后的液体粘稠均匀;
(4)发酵:发酵容器采用内壁有釉质的陶瓷缸,不采用塑料容器,避免因长时间发酵塑化剂析出。碎解后的液体和净化水按1:1的比例投放,加入7%的纯净蜂蜜,分别加入各万分之一的副干酪乳杆菌、两歧双歧杆菌、鼠李糖乳杆菌冻干粉,进行发酵。发酵温度保持在20--35℃之间,最佳温度为25℃。冬季要在室温不低于20℃的室内发酵。发酵初期要每天搅拌一次,搅拌时间为15天,以后即可不再搅拌。整体发酵时间为180天;
(5)过滤:先用100目的过滤机过滤,将发酵后的液体和渣分开,再采用膜过滤方式精滤,得到罗汉参酵素原液。
本发明是利用发酵产生的淀粉酶,将罗汉参果肉中的大量抗性淀粉分解,便于人体的吸收利用。山东大学营养与食品卫生研究所的资料显示,罗汉参的特殊抗性因子抗性淀粉(RS),可以抑制血糖和胰岛素升高、预防和治疗糖尿病;降低血清胆固醇和甘油三酯,预防动脉硬化;促进钙、镁吸收,预防骨质增生,抗衰老;抑制肿瘤细胞生长,预防直肠癌、结肠癌。(《山东大学学报》医学版第47卷第1、2、3期)本发明的特殊作用在于分解罗汉参抗性淀粉,便于吸收利用,达到防病治病目的。
Claims (4)
1.一种罗汉参酵素原液的制备方法,以罗汉参原果为处理对象,其特征为,包括如下步骤:(1)将罗汉参原果清洗消毒后脱皮,然后置于胶体磨中磨碎,得到粘稠液体;(2)将粘稠液体和水按1:1的重量比混合投入陶瓷缸中,然后往陶瓷缸中加入占混合溶液重量比7%的蜂蜜、0.01%的副干酪乳杆菌冻干粉、0.01%的两歧双歧杆菌冻干粉、0.01%的鼠李糖乳杆菌冻干粉,在20-35℃下发酵180天;(3)将发酵后的液体用过滤机过滤,再采用膜过滤精滤,最后得到罗汉参酵素原液。
2.根据权利要求1所述的罗汉参酵素原液的制备方法,其特征在于:步骤(1)中,采用25-35℃的纯水清洗罗汉参原果,纯水中添加消毒液,然后再用纯水冲洗。
3.根据权利要求1所述的罗汉参酵素原液的制备方法,其特征在于:步骤(2)中,发酵温度为25℃,冬季发酵室温不低于20℃,发酵初期每天搅拌一次,时间为15天。
4.根据权利要求1所述的罗汉参酵素原液的制备方法,其特征在于:步骤(3)中,过滤机的滤网为100目。
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