CN106511824A - 一种微生物酵素及其制备方法 - Google Patents
一种微生物酵素及其制备方法 Download PDFInfo
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- CN106511824A CN106511824A CN201710027983.1A CN201710027983A CN106511824A CN 106511824 A CN106511824 A CN 106511824A CN 201710027983 A CN201710027983 A CN 201710027983A CN 106511824 A CN106511824 A CN 106511824A
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Abstract
本发明公开了一种微生物酵素及其制备方法。采用如下重量份数的原料经微生物发酵制成:苹果30‑80份,龙葵20‑30份,芦根10‑20份,夕雾10‑20份,月光花30‑50份,西瓜10‑20份,木瓜10‑20份,矿物质0.1‑2份;所述微生物为酵母菌,枯草芽孢杆菌,黑曲霉菌,红曲霉菌,金针菇菌,林地盘菌,泡质盘菌。本发明制备的微生物酵素包括酵素液体产品和固体酵素,充分利用原料,不产生工业垃圾,生产过程绿色环保,酵素液体产品中含有较多的活性酶,有益微量元素及维生素,固体酵素含有有益微量元素,维生素及膳食纤维,能够作为多种食品或者药品的制作原料或者添加剂,应用广泛。
Description
技术领域
本发明涉及一种食品保健品的制备方法,特别涉及一种微生物酵素及其制备方法。
背景技术
酵素(ferment nutrition)是指植物进行深层发酵,提取的一种含生物活性物质的低盐液体。上述生物活性成分至少包括酶、发酵参与菌。酵素中含有的生物活性成分,可影响服用者体内的活性酶,从细胞层面调节机体的生命活动。厌氧制作的益生酵素中,主要是益生菌及食材,两者的副作用都几乎为零。因此,益生酵素是具有生命活力的安全保健品。但喝风酵素,无法避免霉菌毒素,绝对不能给人食用。仅限于土壤改良、生态种植、生态养殖。酵素合理选择食材和发酵工艺,可分别形成一种或多种功效,包括:调整免疫应答、抗癌、降血压、整肠、消除便秘、抵御痛风、2型糖尿病、减肥、抗过敏,作为具有生命活力的独特保健品,酵素有着巨大的养生前景。
专利201510203300.4公开了一种酵素,酵素液及其相关产品,将包含蔬果、水果、五谷、杂粮、坚果、瘦肉、绿叶鲜花之一受质加水打碎形成受质液;一种具有强大持续产气能力的酵素,酵素与该受质液混合后以发酵温度5℃-35℃进行发酵0-90天以产生一酵素液,将该酵素液保存在7℃以下,酵素液中水占0%-70%、受质占10%-90%、酵素占10%-20%。该方法制备的酵素总酚和总酸含量低,营养物质不是很丰富,且制备过程中存在严重浪费。专利201510371465.2公开了一种苹果微生物酵素及其制备方法,其制备方法为:(1)将苹果用质量分数为30%的盐水清洗干净,置于阴凉处沥干水分,备用;(2)将黑糖用紫外线消毒5-10s;(3)将步骤(1)中的苹果除籽切块装入无菌反应器中,将步骤(2)中的黑糖按照苹果质量的10.5-12.5%的质量加入到苹果中,将稳定剂按照苹果质量的1.5-2.0%的质量加入到苹果中,得到混合物;(4)向步骤(3)中的混合物添加酵母菌;(5)密封、发酵。本发明制备的苹果微生物酵素糖分少,具有反应时间短,黄酮和超氧化物歧化酶分解少、总酚含量高的优点。该方法只能采用苹果作为原料,制备过程中浪费严重,且营养物质不均衡。
发明内容
本发明的目的在于提供一种微生物酵素及其制备方法。
一种微生物酵素,采用如下重量份数的原料经微生物发酵制成:苹果30-80份,龙葵20-30份,芦根10-20份,夕雾10-20份,月光花30-50份,西瓜10-20份,木瓜10-20份,矿物质0.1-2份;所述微生物为酵母菌,枯草芽孢杆菌,黑曲霉菌,红曲霉菌,金针菇菌,林地盘菌,泡质盘菌中的一种或一种以上。
所述原料中还加入菊苣20-30份。
所述矿物质为碳酸钙,硫酸镁,氯化钙,碳酸钾,氯化钠,磷酸钾,硝酸钾,硝酸钙,麦饭石中的一种或一种以上。
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果30-80份,龙葵20-30份,芦根10-20份,夕雾10-20份,月光花30-50份,西瓜10-20份,木瓜10-20份,混合,机械打浆;
(2)取矿物质0.1-2份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在22-35℃,发酵时间为20-40天;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在0-4℃低温干燥制成固体酵素。
步骤(2)中接入液态微生物菌种的质量为浆液质量的0.1-1;液态微生物菌种中活菌数为1-8X108cfu/g。
一种保健品,含有上述制备的酵素液体产品和/或固体酵素。
一种医药品,含有上述制备的酵素液体产品和/或固体酵素。
一种面食食品,含有上述制备的酵素液体产品和/或固体酵素。
一种沐浴乳,含有上述制备的酵素液体产品和/或固体酵素。
一种饮料,含有上述制备的酵素液体产品和/或固体酵素。
与现有技术相比,本发明具有如下有益效果:本发明制备的微生物酵素包括酵素液体产品和固体酵素,充分利用原料,不产生工业垃圾,生产过程绿色环保,酵素液体产品中含有较多的活性酶,有益微量元素及维生素,固体酵素含有有益微量元素,维生素及膳食纤维,能够作为多种食品或者药品的制作原料或者添加剂,应用广泛。
具体实施方式
下面对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
一种微生物酵素,采用如下重量份数的原料经酵母菌和枯草芽孢杆菌发酵制成:苹果50份,龙葵25份,芦根15份,夕雾15份,月光花40份,西瓜15份,木瓜15份,碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果50份,龙葵25份,芦根15份,夕雾15份,月光花40份,西瓜15份,木瓜15份,混合,机械打浆;
(2)取碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份磨成粉末,加入步骤(1)制备的浆液中,接入酵母菌和枯草芽孢杆菌进行厌氧发酵,发酵温度在28℃,发酵时间为30天;接入液态酵母菌的质量为浆液质量的0.2%;接入液态枯草芽孢杆菌的质量为浆液质量的0.3%;液态酵母菌中活菌数为3X108cfu/g,液态枯草芽孢杆菌中活菌数为2X108cfu/g。
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在2℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.25PPM,活性钙含量为15.15mg/100g,采用吸光度法测得总酚含量为6.12mg/mL,采用电位酸碱滴定法测定总酸含量为0.63mg/mL;固体酵素中膳食纤维含量为28.56g/100g,蛋白质32.88g/100g,维生素E 55.8mg/g。
实施例2
一种微生物酵素,采用如下重量份数的原料经黑曲霉菌和红曲霉菌发酵制成:苹果30份,龙葵20份,芦根10份,夕雾10份,月光花30份,西瓜10份,木瓜10份,氯化钠0.1份,磷酸钾0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果30份,龙葵20份,芦根10份,夕雾10份,月光花30份,西瓜10份,木瓜10份,混合,机械打浆;
(2)取氯化钠0.1份,磷酸钾0.1份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在22℃,发酵时间为40天;接入液态黑曲霉菌的质量为浆液质量的0.5%;接入液态红曲霉菌的质量为浆液质量的0.4%;液态黑曲霉菌中活菌数为2X108cfu/g,液态红曲霉菌中活菌数为3X108cfu/g;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在0℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.26PPM,活性钙含量为11.18mg/100g,采用吸光度法测得总酚含量为6.34mg/mL,采用电位酸碱滴定法测定总酸含量为0.56mg/mL;固体酵素中膳食纤维含量为27.56g/100g,蛋白质31.77g/100g,维生素E 54.8mg/g。
实施例3
一种微生物酵素,采用如下重量份数的原料经金针菇菌发酵制成:苹果80份,龙葵30份,芦根20份,夕雾20份,月光花50份,西瓜20份,木瓜20份,麦饭石2份。
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果80份,龙葵30份,芦根20份,夕雾20份,月光花50份,西瓜20份,木瓜20份,混合,机械打浆;
(2)取麦饭石2份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在35℃,发酵时间为20天;接入液态金针菇菌的质量为浆液质量的0.9%;液态金针菇菌中活菌数为7X108cfu/g;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在4℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.26PPM,活性钙含量为10.18mg/100g,采用吸光度法测得总酚含量为6.32mg/mL,采用电位酸碱滴定法测定总酸含量为0.57mg/mL;固体酵素中膳食纤维含量为27.33g/100g,蛋白质31.34g/100g,维生素E 54.3mg/g。
实施例4
一种微生物酵素,采用如下重量份数的原料经林地盘菌和泡质盘菌发酵制成:苹果50份,龙葵20-30份,芦根10份,夕雾20份,月光花50份,西瓜10份,木瓜15份,磷酸钾0.3份,硝酸钾0.3份,硝酸钙0.3份,麦饭石0.3份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果50份,龙葵20-30份,芦根10份,夕雾20份,月光花50份,西瓜10份,木瓜15份,混合,机械打浆;
(2)取磷酸钾0.3份,硝酸钾0.3份,硝酸钙0.3份,麦饭石0.3份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在8℃,发酵时间为33天;接入液态林地盘菌的质量为浆液质量的0.5%;接入液态泡质盘菌的质量为浆液质量的0.4%;液态林地盘菌中活菌数为2X108cfu/g,液态泡质盘菌中活菌数为4X108cfu/g;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在3℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.26PPM,活性钙含量为10.18mg/100g,采用吸光度法测得总酚含量为6.32mg/mL,采用电位酸碱滴定法测定总酸含量为0.57mg/mL;固体酵素中膳食纤维含量为27.33g/100g,蛋白质31.34g/100g,维生素E 54.3mg/g。
实施例5
一种微生物酵素,采用如下重量份数的原料经酵母菌和枯草芽孢杆菌发酵制成:苹果50份,龙葵25份,芦根15份,夕雾15份,月光花40份,西瓜15份,木瓜15份,夜来香15份,碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果50份,龙葵25份,芦根15份,夕雾15份,月光花40份,西瓜15份,木瓜15份,夜来香15份,混合,机械打浆;
(2)取碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份磨成粉末,加入步骤(1)制备的浆液中,接入酵母菌和枯草芽孢杆菌进行厌氧发酵,发酵温度在28℃,发酵时间为22天;接入液态酵母菌的质量为浆液质量的0.2%;接入液态枯草芽孢杆菌的质量为浆液质量的0.3%;液态酵母菌中活菌数为3X108cfu/g,液态枯草芽孢杆菌中活菌数为2X108cfu/g。
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在2℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.25PPM,活性钙含量为15.15mg/100g,采用吸光度法测得总酚含量为8.12mg/mL,采用电位酸碱滴定法测定总酸含量为0.83mg/mL;固体酵素中膳食纤维含量为28.56g/100g,蛋白质32.88g/100g,维生素E 55.8mg/g。
实施例6
一种微生物酵素,采用如下重量份数的原料经黑曲霉菌和红曲霉菌发酵制成:苹果30份,龙葵20份,芦根10份,夕雾10份,月光花30份,蓝雪花30份,西瓜10份,木瓜10份,氯化钠0.1份,磷酸钾0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果30份,龙葵20份,芦根10份,夕雾10份,月光花30份,西瓜10份,木瓜10份,蓝雪花30份,混合,机械打浆;
(2)取氯化钠0.1份,磷酸钾0.1份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在22℃,发酵时间为33天;接入液态黑曲霉菌的质量为浆液质量的0.5%;接入液态红曲霉菌的质量为浆液质量的0.4%;液态黑曲霉菌中活菌数为2X108cfu/g,液态红曲霉菌中活菌数为3X108cfu/g;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在0℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.46PPM,活性钙含量为21.18mg/100g,采用吸光度法测得总酚含量为9.34mg/mL,采用电位酸碱滴定法测定总酸含量为0.56mg/mL;固体酵素中膳食纤维含量为27.56g/100g,蛋白质31.77g/100g,维生素E 54.8mg/g。
实施例7
一种微生物酵素,采用如下重量份数的原料经林地盘菌和泡质盘菌发酵制成:苹果50份,龙葵20-30份,芦根10份,夕雾20份,月光花50份,蓝花楹10份,西瓜10份,木瓜15份,磷酸钾0.3份,硝酸钾0.3份,硝酸钙0.3份,麦饭石0.3份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果50份,龙葵20-30份,芦根10份,夕雾20份,月光花50份,西瓜10份,木瓜15份,蓝花楹10份,混合,机械打浆;
(2)取磷酸钾0.3份,硝酸钾0.3份,硝酸钙0.3份,麦饭石0.3份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在8℃,发酵时间为25天;接入液态林地盘菌的质量为浆液质量的0.5%;接入液态泡质盘菌的质量为浆液质量的0.4%;液态林地盘菌中活菌数为2X108cfu/g,液态泡质盘菌中活菌数为4X108cfu/g;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在3℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.26PPM,活性钙含量为10.18mg/100g,采用吸光度法测得总酚含量为6.32mg/mL,采用电位酸碱滴定法测定总酸含量为0.57mg/mL;固体酵素中膳食纤维含量为36.33g/100g,蛋白质39.34g/100g,维生素E 77.3mg/g。
实施例8
一种微生物酵素,采用如下重量份数的原料经酵母菌和枯草芽孢杆菌发酵制成:菊苣25份,苹果50份,龙葵25份,芦根15份,夕雾15份,月光花40份,西瓜15份,木瓜15份,碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取菊苣25份,苹果50份,龙葵25份,芦根15份,夕雾15份,月光花40份,西瓜15份,木瓜15份,混合,机械打浆;
(2)取碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份磨成粉末,加入步骤(1)制备的浆液中,接入酵母菌和枯草芽孢杆菌进行厌氧发酵,发酵温度在28℃,发酵时间为30天;接入液态酵母菌的质量为浆液质量的0.2%;接入液态枯草芽孢杆菌的质量为浆液质量的0.3%;液态酵母菌中活菌数为3X108cfu/g,液态枯草芽孢杆菌中活菌数为2X108cfu/g。
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在2℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.26PPM,活性钙含量为15.33mg/100g,采用吸光度法测得总酚含量为8.12mg/mL,采用电位酸碱滴定法测定总酸含量为0.93mg/mL;固体酵素中膳食纤维含量为38.56g/100g,蛋白质31.88g/100g,维生素E 66.8mg/g。
实施例9 黄褐斑治疗实验
每个实验选取黄褐斑患者100名,症状表现为:黄褐或深褐色斑片,对称分布于颧颊部,也可累及眶周、前额、上唇和鼻部,边缘明显。服用实施例1-7的酵素液体产品,每天100ML。服用45天后,实施例1-8明显改善的患者分别为20名,21名,23名,19名,33名,32名,19名,服用120天后,治愈的患者有72名,76名,68名,71名,88名,82名,66名,82名。
实施例9 抑郁症治疗实验
选取长期抑郁症的患者100名,症状为情感低落、思维迟缓、以及言语动作减少,迟缓为典型症状。服用实施例1-7的酵素液体产品,每天100ML。服用45天后,实施例1-7明显改善的患者分别为20名,22名,28名,29名,45名,43名,49名,服用120天后,治愈的患者有72名,71名,66名,71名,89名,88名,92名。
对比例1
一种微生物酵素,采用如下重量份数的原料经酵母菌和枯草芽孢杆菌发酵制成:苹果50份,龙葵25份,芦根15份,月光花40份,西瓜15份,木瓜15份,碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果50份,龙葵25份,芦根15份,月光花40份,西瓜15份,木瓜15份,混合,机械打浆;
(2)取碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份磨成粉末,加入步骤(1)制备的浆液中,接入酵母菌和枯草芽孢杆菌进行厌氧发酵,发酵温度在28℃,发酵时间为40天;接入液态酵母菌的质量为浆液质量的0.2%;接入液态枯草芽孢杆菌的质量为浆液质量的0.3%;液态酵母菌中活菌数为3X108cfu/g,液态枯草芽孢杆菌中活菌数为2X108cfu/g。
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在2℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.11PPM,活性钙含量为9.13mg/100g,采用吸光度法测得总酚含量为6.12mg/mL,采用电位酸碱滴定法测定总酸含量为0.63mg/mL;固体酵素中膳食纤维含量为28.56g/100g,蛋白质32.88g/100g,维生素E 55.8mg/g。
对比例2
一种微生物酵素,采用如下重量份数的原料经酵母菌和枯草芽孢杆菌发酵制成:苹果50份,龙葵25份,芦根15份,夕雾15份,西瓜15份,木瓜15份,碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份;
上述微生物酵素的制备方法,按照如下步骤进行:
(1)按照重量份数取苹果50份,龙葵25份,芦根15份,夕雾15份,西瓜15份,木瓜15份,混合,机械打浆;
(2)取碳酸钙0.1份,硫酸镁0.1份,氯化钙0.1份,碳酸钾0.1份,氯化钠0.1份磨成粉末,加入步骤(1)制备的浆液中,接入酵母菌和枯草芽孢杆菌进行厌氧发酵,发酵温度在28℃,发酵时间为40天;接入液态酵母菌的质量为浆液质量的0.2%;接入液态枯草芽孢杆菌的质量为浆液质量的0.3%;液态酵母菌中活菌数为3X108cfu/g,液态枯草芽孢杆菌中活菌数为2X108cfu/g。
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在2℃低温干燥制成固体酵素。
本实施例制备的酵素液体产品中硒含量为0.25PPM,活性钙含量为15.15mg/100g,采用吸光度法测得总酚含量为1.12mg/mL,采用电位酸碱滴定法测定总酸含量为0.63mg/mL;固体酵素中膳食纤维含量为28.56g/100g,蛋白质32.88g/100g,维生素E 35.8mg/g。
以上公开的仅为本发明的几个具体实施例,但是,本发明并非局限于此,任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (10)
1.一种微生物酵素,其特征在于,采用如下重量份数的原料经微生物发酵制成:苹果30-80份,龙葵20-30份,芦根10-20份,夕雾10-20份,月光花30-50份,西瓜10-20份,木瓜10-20份,矿物质0.1-2份;所述微生物为酵母菌,枯草芽孢杆菌,黑曲霉菌,红曲霉菌,金针菇菌,林地盘菌,泡质盘菌中的一种或一种以上。
2.根据权利要求1所述一种微生物酵素,其特征在于,所述原料中还加入菊苣20-30份。
3.根据权利要求1所述一种微生物酵素,其特征在于,所述矿物质为碳酸钙,硫酸镁,氯化钙,碳酸钾,氯化钠,磷酸钾,硝酸钾,硝酸钙,麦饭石中的一种或一种以上。
4.权利要求1所述微生物酵素的制备方法,其特征在于,按照如下步骤进行:
(1)按照重量份数取苹果30-80份,龙葵20-30份,芦根10-20份,夕雾10-20份,月光花30-50份,西瓜10-20份,木瓜10-20份,混合,机械打浆;
(2)取矿物质0.1-2份磨成粉末,加入步骤(1)制备的浆液中,接入液态微生物菌种进行厌氧发酵,发酵温度在22-35℃,发酵时间为20-40天;
(3)纱布过滤,获得酵素滤液,即酵素液体产品,过滤的滤渣在0-4℃低温干燥制成固体酵素。
5.根据权利要求4所述所述微生物酵素的制备方法,其特征在于,步骤(2)中接入液态微生物菌种的质量为浆液质量的0.1-1;液态微生物菌种中活菌数为1-8X108cfu/g。
6.一种保健品,其特征在于,含有权利要求3制备的酵素液体产品和/或固体酵素。
7.一种医药品,其特征在于,含有权利要求3制备的酵素液体产品和/或固体酵素。
8.一种面食食品,其特征在于,含有权利要求3制备的酵素液体产品和/或固体酵素。
9.一种沐浴乳,其特征在于,含有权利要求3制备的酵素液体产品和/或固体酵素。
10.一种饮料,其特征在于,含有权利要求3制备的酵素液体产品和/或固体酵素。
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