CN106722941A - The preparation method of ginkgo pectase - Google Patents
The preparation method of ginkgo pectase Download PDFInfo
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- CN106722941A CN106722941A CN201611085878.5A CN201611085878A CN106722941A CN 106722941 A CN106722941 A CN 106722941A CN 201611085878 A CN201611085878 A CN 201611085878A CN 106722941 A CN106722941 A CN 106722941A
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- ginkgo
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- pectase
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- 210000003205 muscle Anatomy 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229960001789 papaverine Drugs 0.000 description 1
- 230000010412 perfusion Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 210000001747 pupil Anatomy 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000003437 trachea Anatomy 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 239000005526 vasoconstrictor agent Substances 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Abstract
A kind of preparation method of ginkgo pectase provided herein, including ginkgo pulp extraction, the preparation of fruits and vegetables auxiliary material, and ginkgo pulp extract ferments with the chelating of fruits and vegetables zymotic fluid.The application is first pre-processed to ginkgo nut, then effective ingredient therein is extracted by optimised process, secondary chelating fermentation is carried out with pure-blood ferment fruits and vegetables zymotic fluid again, obtained gingko ferment eventually passes ultra high pressure treatment, the loss of ultra high pressure treatment effective nutritional ingredient in can also to greatest extent avoiding ginkgo nut and fruits and vegetables while bacterium is killed, enzyme activity is remained, and makes product quality stabilization, extend the shelf life of product.
Description
Technical field
The application is related to plant fermentation food processing technology field, more particularly to a kind of preparation side of ginkgo pectase
Method.
Background technology
Ginkgo (scientific name：Ginkgo biloba L.), it is Ginkgoaceae, Ginkgo deciduous tree.Ginkgo is fallen leaves megaphanerophyte,
Up to 4 meters, treelet bark is closely smoothed the diameter of a cross-section of a tree trunk 1.3 meters above the ground, light grey, and the skin taupe of big tree, irregular lobe is coarse；There is long shoot with growth
Slowly away from shape brachyplast.Childhood and prime of life tree crown cone, it is always then wide avette；Branch is near verticillate, and tiltedly (bough of female plant is normal for upper stretching, extension
Carry out compared with staminiferous plant).Leaf alternate, it is radial scattered on long shoot, there is elongated petiole, fan-shaped, two sides light green, without hair.In length
It is scattered on branch, the fasciation on brachyplast.Its vein form is " two discrimination shape bifurcated veins ".Normal 2 split on long shoot, base portion wedge wide
Shape.Globe daisy dioecism, unisexuality is born in the lepidophyllous armpit on brachyplast top, in fasciation shape.April blooms, and October is ripe,
Seed tool stalk long, it is sagging, it is often ellipse, long inverted ovoid, oval or nearly spheroidal.Skin and flesh matter is planted, by white powder, exosper meat
Matter, yellow or orange-yellow when ripe.
The fruit of ginkgo is commonly called as gingko, therefore ginkgo also known as maidenhair tree.Ginkgo growth is relatively slow, and the life-span is extremely long, natural
Under the conditions of take more than 20 years from being planted to knot ginkgo nut, after 40 years could large result, therefore it is referred to as " Gongsun by someone again
Tree ", the implication for having " public affairs plant and grandson must eat " is the venerable old man or lady in tree, with viewing and admiring, the value such as economic, medicinal.
Ginkgo is mainly distributed in the temperate zone and subtropical climate climatic province of China, edge distribution " north reaches ShenYang, Liaoning Province,
The Guangzhou in south to Guangdong Province, the south throwing of the southeast to tw Taiwan, west is to Changdu of Tibet Autonomous Region, the Zhoushan in east to Zhejiang Province
Movement In Putuo Lsland ", throughout Chinese 22 provinces (autonomous region) and 3 municipalities directly under the Central Government.China gingko resource be mainly distributed on Shandong, Zhejiang,
60 Duo Ge counties and cities of the provinces such as Anhui, Fujian, Jiangxi, Hebei, Henan, Hubei, Jiangsu, Hunan, Sichuan, Guizhou, Guangxi, Guangdong.
From the point of view of resource distribution amount, save most with Jiangsu, Shandong, Zhejiang, Jiangxi, Anhui, Guangxi, Hubei, Sichuan, Guizhou etc., and it is each
Resource-saving distribution is also unbalanced, is concentrated mainly on some counties or city, such as safe area of the three of Jiangsu, Pizhou City, Wu County, the Tancheng in Shandong
County, Tai'an, Yantai City, Lingchuan, the Xingan in Guangxi etc..Think after many ginkgo expert textual criticisms, Tianmu Mountains of Zhejiang Province, Hubei great Hong
The remote mountain area such as mountain, Shennongjia, finds the ancient Ginkgo population of nature procreation.They are extremely precious cultural heritage and natural scapes
See, improvement to ecological environment around and study bio-diversity, ensure the sustainable utilization of ginkgo genetic resources, with important work
With.
Ginkgo nut contains various nutrient elements, in addition to starch, protein, fat, carbohydrate, also contains vitamin c, core yellow
The trace elements such as element, carrotene, calcium, phosphorus, iron, potassium, magnesium, and the composition such as ginkgoic acid, bilobol, five carbon polysaccharide, fat sterol.
With beneficial lung qi, control cough and asthma, check with turbidity, reduce just, put down chapped wrinkle, shield blood vessel, increase dietary function and the medical effect such as CBF.
According to modern medicine study, ginkgo also has unobstructed blood vessel, improves cerebral function, delays the elderly's brain aging, enhancing memory
The effects such as ability, treatment senile dementia and cerebral blood supply insufficiency, the ability of ginkgo anti-aging is in Germany and the scientific impact of France
It is very big.
Ginkgo nut can also protect liver, reduce cardiac arrhythmia, prevents fatefulue bronchoconstriction in allergic reaction, also
Can apply to tackle asthma, transplant rejection, miocardial infarction, apoplexy, Organoprotective and dialysis.Contemporary dietotherapy expert Hu Zhenzhu,
Dou Guoxiang etc., applied nutrition and medicine and pharmacology principle, to dietotherapy with the interpretation and analysis of science.Their book is by motherland's dietotherapy
This different treasured of benefiting mankind, has carried out the arrangement of conscientious succession, system, traditional dietotherapy culture is yielded unusually brilliant results.It is retained in various
Doctor writes and spreads in dietotherapy prescription among the people, clothes for patients it, not only treat disease, and can allay one's hunger；Not only allay one's hunger, more can be agreeable to the taste.With it
To the ill, disease gradually heals certainly；Do not suit the medicine to the illness, also suffer from without him.Really it is to steady kind side.
Contain 6.4 grams of protein, 2.4 grams of fat, 36 grams of carbohydrate, 1.2 grams of crude fibre, carrot in every 100 grams of gingkoes
Plain 320 micrograms, the microgram of riboflavin 50,5.2 grams of sucrose, 1.1 grams of reducing sugar, 19 milligrams of potassium, 10 milligrams of calcium, 218 milligrams of phosphorus, iron
1 milligram.
Gingko nature and flavor sweetness and bitterness is puckery, flat, poisonous, there is gas of astringing the lung, relieving asthma and cough, check with turbidity, diminution function just.Can control asthma,
The diseases such as phlegm is coughed, leukorrhea, gonorrhoea, seminal emission, gonorrhoea, frequent urination.
1. on cardiovascular influence
The flavonols (being Quercetin, Kaempferol, the mixture of Isorhamnetin) or ginkegetin proposed from folium ginkgo bilobae
Class, coronary vasodilation can be caused to guinea pig isolated heart perfusion, be injected in the intra-arterial of cavy perfused hindquarter, expansible hind leg
Blood is sought, and the biflavone in leaf also has dilating effect to rat hindlimb blood vessel.The CE of leaf (contains total flavone glucoside per 1ml
4.263mg) can be weaker to the vasoconstrictor effects of isolated rabbit ear caused by antiadrenergic drug, the effect of general glycoside；To anesthesia rabbit muscle
20-40 times of injection quantity, on blood pressure, breathing without influence.Ethanol extract as flavonols, to cat, rabbit blood pressure,
Heart, breathing are also without influence；Flavonols such as application more than 100-1000 times of blood vessel dilatation dosage, is injected in cavy, can cause
In isocratic step-down, the increase of heart rate and breathing；Boosting is then showed big white mouse, but these change excited, molten with anesthesia, animal
The influence of agent is relevant, without real value.The extraction preparation oral of leaf or intravenous injection, can make the brain blood flow of parkinson's disease patient
Increase, improve the nutrition of brain.
2. the effect of pair smooth muscle
Flavonols or ginkegetin class have spasmolysis to guinea pig in vitro intestinal tube, play the role of to resist bradykinin, also
The spasm that can cause to antihistaminicum and barium chloride, its action intensity is similar to papaverine but more lasting；The ethanol extract of leaf
To guinea-pig isolated trachea and ileum, the cause convulsion effect of energy antagonism histamine and acetylcholine can also be to anti-chlorine in intestinal tube experiment
Change the effect of barium, intraperitoneal injection can prevent the Experimental Asthma In Guinea-pigs caused by histamine, and the flavonoids thing of ginkgo leaf is in Guinea pig lung overflow reality
Test or histamine spray experiment in, performance have dilating effect to bronchus.Biflavone in leaf is to bradycardia element Bradykinin
Caused intestinal tube spasm has spasmolysis.
3. other effects
Containing flavones, ginkgetin, ginkegetin tablet, serum ornitrol can seemingly be reduced to hypercholesterolemia patient
Level, liter high phospholipid, improve C/P ratios, seemingly there is certain antihypertensive effect to hypertensive patient, but amplitude is little.Preliminary test tube
Experiment has bacteriostasis to Pseudomonas aeruginosa, staphylococcus aureus, shigella dysenteriae.The alkaloid tool isolated from ginkgo bark
There are vasoconstriction and expansion pupil.
Ferment (ferment nutrition) refers to that plant carries out submerged fermentation, a kind of matters of containing biological activities of extraction
Less salt liquid.Above-mentioned bioactive ingredients at least include that enzyme (enzyme), fermentation participate in bacterium.The bioactivity contained in ferment
Composition, can influence the organized enzyme in user's body, and the vital movement of body is adjusted from cell aspect.The prebiotic ferment that anaerobism makes
In, mainly probiotics and food materials, both side effects are all almost nil.Therefore, prebiotic ferment is the peace with vitality
Full health products.But drink wind ferment, it is impossible to avoid mycotoxin, can not definitely give people to eat.It is only limitted to soil improvement, eco-species
Plant, ecologic breeding.Ferment reasonable selection food materials and zymotechnique, can respectively form one or more magical effect.Including：Adjustment
Immune response, anticancer, hypotensive, whole intestines, eliminate constipation, resist gout, diabetes B, fat-reducing, antiallergy ... as having
Unique health products of vitality, ferment has huge health prospect.
Gingko ferment product on existing market is ferment product prepared by single raw material, and external source with the addition of green molasses；Or
Person is that gingko ferment simply mixes with auxiliary material, and nutrition is single.
Application content
In order to solve the above-mentioned technical problem, the technical scheme of the application is：
A kind of preparation method of ginkgo pectase is provided, including ginkgo pulp extraction, the preparation of fruits and vegetables auxiliary material, and
Ginkgo pulp extract ferments with the chelating of fruits and vegetables zymotic fluid.
Further, the ginkgo pulp extract includes following step with the chelating fermentation of the fruits and vegetables zymotic fluid
Suddenly：Take the ginkgo pulp extract and the fruits and vegetables zymotic fluid mixes and carries out the chelating fermentation, obtain ferment zymotic fluid.
The extraction step of the further ginkgo pulp includes：Take ginkgo nut mashing, enzymolysis, Microwave Extraction and concentrate,
Obtain the ginkgo pulp extract.
Further, also include before the extraction step of the ginkgo pulp：Ginkgo nut is dipped in sig water, then
The step of mashing.
Further, the method for the enzymolysis is：After the ginkgo nut is beaten, papain is added to carry out the enzyme
Solution.
Further, also including the ferment zymotic fluid being filtered, being concentrated, ultra high pressure treatment and sealing the step of.
Further, the preparation method of the fruits and vegetables zymotic fluid comprises the following steps：By fruit and vegetable materials, mixed bacteria seed
Liquid and sugared mixed fermentation, obtain fruits and vegetables zymotic fluid.
Further, the mixed bacteria seed liquid and preparation method thereof is：Saccharomycete is mixed with lactic acid bacteria and was both obtained.
Further, the fruit and vegetable materials include following components：Apple, dragon fruit, oranges and tangerines, the fruit of Chinese wolfberry, Kiwi berry, celestial being
The palm and lemon.
Further, the fruit and vegetable materials include the component of following parts by weight：Apple 1-2 parts, dragon fruit 1-2 parts, mandarin orange
Tangerine 1-1.5 parts, fruit of Chinese wolfberry 0.5-1 parts, Kiwi berry 0.5-1 parts, cactus 0.5-1.5 parts, lemon 0.2-0.5 parts.
The preparation method of the ginkgo pectase that the application is provided has the beneficial effect that：
1st, ginkgo nut is pre-processed, including sig water soaks and is beaten, because when water slant acidity, egg in ginkgo nut
The main components such as white matter colloid, starch, fat, carbohydrate, multivitamin are difficult water suction, and yield rate can be very low.Opposite alkalescence
The immersion of water can not only promote the main component alternate water swelling of such as protein, moreover it is possible to by ginkgo nut a part it is non-
Soluble proteins are converted into water soluble protein, so as to improve the utilization rate of raw material.
2nd, microwave extraction method is also referred to as microwave loss mechanisms, is in making solid or semi-solid material using the effect of electromagnetic field
Some organic components are efficiently separated with matrix, and can keep analyzing a kind of separation side of the script compound state of object
Method.Ginkgo nut is had the advantages that using Microwave Extraction：Reagent dosage is few, energy-conservation, pollutes small；Homogeneous heating, and thermal effect
Rate is higher, and process is easily controllable；Without the pretreatment such as dry, technique is simplified, reduce cost；Treatment ginkgo nut batch compared with
Greatly, main component extraction efficiency is high, and main component purity is high and time saving.
3rd, preparation is processed using fruits and vegetables auxiliary material and ginkgo nut respectively in the application, then for fruits and vegetables zymotic fluid and ginkgo nut
Slurry extract mix the process of secondary chelating fermentation, both ensure that carrying for the main component in fruits and vegetables auxiliary material and ginkgo pulp
Take, the recovery rate of enzymatic activity material can be improved during fermentation is chelated again.
4th, obtained ginkgo pectase eventually passes ultra high pressure treatment, and ultra high pressure treatment can also while bacterium is killed
The loss of effective nutritional ingredient in ginkgo nut and fruits and vegetables is avoided to greatest extent, remains enzyme activity, and make product quality steady
It is fixed, extend the shelf life of product.
Specific embodiment
Hereinafter, can be used in the various embodiments of the disclosure term " including " or " may include " indicate it is disclosed
Function, operation or the presence of element, and do not limit the increase of one or more functions, operation or element.Additionally, such as existing
Used in the various embodiments of the disclosure, term " including ", " having " and its cognate be meant only to represent special characteristic, number
The combination of word, step, operation, element, component or foregoing item, and be understood not to exclude first it is one or more other
The presence of the combination of feature, numeral, step, operation, element, component or foregoing item or increase one or more features, numeral,
The possibility of the combination of step, operation, element, component or foregoing item.
In the various embodiments of the disclosure, statement "or" or " at least one of A or/and B " include what is listed file names with
Any combinations of word or all combinations.For example, statement " A or B " or " at least one of A or/and B " may include A, may include
B may include A and B both.
The statement (" first ", " second " etc.) used in the various embodiments of the disclosure can be modified in various implementations
Various element in example, but corresponding element can not be limited.For example, presented above be not intended to limit the suitable of the element
Sequence and/or importance.The purpose for being only used for differentiating an element and other elements presented above.For example, first user is filled
Put and indicate different user device with second user device, although the two is all user's set.For example, not departing from each of the disclosure
In the case of planting the scope of embodiment, the first element is referred to alternatively as the second element, and similarly, the second element is also referred to as first
Element.
It should be noted that：If an element ' attach ' to another element by description, can be by the first composition unit
Part is directly connected to the second element, and " connection " the 3rd can be constituted between the first element and the second element
Element.On the contrary, when an element " being directly connected to " is arrived into another element, it will be appreciated that be in the first element
And second do not exist the 3rd element between element.
The term used in the various embodiments of the disclosure is only used for describing the purpose of specific embodiment and not anticipating
In the various embodiments of the limitation disclosure.As used herein, singulative is intended to also including plural form, unless context is clear
Chu ground is indicated otherwise.Unless otherwise defined, all terms (including the technical term and scientific terminology) tool being otherwise used herein
There is the implication identical implication being generally understood that with the various embodiment one skilled in the art of the disclosure.The term
(term limited such as in the dictionary for generally using) is to be interpreted as to be had and the situational meaning in correlative technology field
Identical implication and will be not construed as with Utopian implication or excessively formal implication, unless in the various of the disclosure
It is clearly defined in embodiment.
Embodiment
A kind of preparation method of ginkgo pectase is provided, including ginkgo pulp extraction, the preparation of fruits and vegetables auxiliary material, and
Ginkgo pulp extract ferments with the chelating of fruits and vegetables zymotic fluid.
It is to be appreciated that ginkgo (scientific name：Ginkgo biloba L.), it is Ginkgoaceae, Ginkgo deciduous tree.Ginkgo
The fruit of tree is commonly called as gingko, therefore ginkgo also known as maidenhair tree.Ginkgo growth is relatively slow, and the life-span is extremely long, from plantation under natural conditions
More than 20 years is taken to knot ginkgo nut, ability large result after 40 years, therefore it is referred to as " Gong Sunshu " by someone again, there is " public affairs kind
And grandson must eat " implication, be the venerable old man or lady in tree, with viewing and admiring, the value such as economic, medicinal.
It is to be appreciated that ginkgo nut contains various nutrient elements, in addition to starch, protein, fat, carbohydrate, also contain
Have a trace elements such as vitamin c, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, and ginkgoic acid, bilobol, five carbon polysaccharide,
The compositions such as fat sterol.With beneficial lung qi, control cough and asthma, check with turbidity, reduce just, put down chapped wrinkle, shield blood vessel, increase the dietotherapy such as CBF and make
With with medical effect.According to modern medicine study, ginkgo also has unobstructed blood vessel, improves cerebral function, delays the elderly's brain
The effects such as aging, enhancing memory capability, treatment senile dementia and cerebral blood supply insufficiency, the ability of ginkgo anti-aging is in Germany and method
The scientific impact of state is very big.
It is to be appreciated that ginkgo nut can also protect liver, reduce cardiac arrhythmia, prevents fatefulue in allergic reaction
Bronchoconstriction, can also be applied to tackle asthma, transplant rejection, miocardial infarction, apoplexy, Organoprotective and dialysis.Present age food
Expert Hu Zhenzhu, Dou Guoxiang etc., applied nutrition and medicine and pharmacology principle are treated, to dietotherapy with the interpretation and analysis of science.They
Book this different treasured of benefiting mankind by motherland's dietotherapy, has carried out the arrangement of conscientious succession, system, traditional dietotherapy culture is put different greatly
It is color.Various doctors are retained in write and spread in dietotherapy prescription among the people, clothes for patients it, not only treat disease, and can allay one's hunger；Not only allay one's hunger,
More can be agreeable to the taste.Suited the medicine to the illness with it, disease gradually heals certainly；Do not suit the medicine to the illness, also suffer from without him.Really it is to steady kind side.
It is to be appreciated that contain 6.4 grams of protein in every 100 grams of ginkgo nuts (gingko), 2.4 grams of fat, carbohydrate
36 grams, 1.2 grams of crude fibre, the microgram of carrotene 320, the microgram of riboflavin 50,5.2 grams of sucrose, 1.1 grams of reducing sugar, the milli of potassium 19
Gram, 10 milligrams of calcium, 218 milligrams of phosphorus, 1 milligram of iron.Gingko nature and flavor sweetness and bitterness is puckery, flat, poisonous, gas of astringing the lung, relieving asthma and cough, check with turbidity,
Reduce function just.Can control asthma, phlegm cough, leukorrhea, gonorrhoea, seminal emission, gonorrhoea, the disease such as frequent urination.
Preparation is processed using fruits and vegetables auxiliary material and ginkgo nut respectively in the application, then for fruits and vegetables zymotic fluid and ginkgo pulp
Extract mix the process of secondary chelating fermentation, both ensure that carrying for the main component in fruits and vegetables auxiliary material and ginkgo pulp
Take, the recovery rate of enzymatic activity material can be improved during fermentation is chelated again.
Further, the ginkgo pulp extract includes following step with the chelating fermentation of the fruits and vegetables zymotic fluid
Suddenly：Take the ginkgo pulp extract and the fruits and vegetables zymotic fluid mixes and carries out the chelating fermentation, obtain ferment zymotic fluid.
It is above-mentioned, can be by ginkgo pulp extract and fruits and vegetables zymotic fluid according to 1:The ratio of 5-6 carry out chelating fermentation 180 days with
On, obtain ferment zymotic fluid.
The extraction step of the further ginkgo pulp includes：Take ginkgo nut mashing, enzymolysis, Microwave Extraction and concentrate,
Obtain the ginkgo pulp extract.
Further, also include before the extraction step of the ginkgo pulp：Ginkgo nut is dipped in sig water, then
The step of mashing.
Further, the method for the enzymolysis is：After the ginkgo nut is beaten, papain is added to carry out the enzyme
Solution.
It is above-mentioned, concretely following steps：
(1) ginkgo nut pretreatment：After ginkgo nut peels off crust, plumule and cotyledon are removed, the sodium carbonate with 10%-15% is molten
It is beaten after immersion bubble 5-10h, and adds 0.1-0.2g papains, in 1-2h is digested at 40-50 DEG C, obtains prefinished products
1；
(2) with ethanol as extractant, with active principle in multistage microwave amplifier prefinished products 1, extraction process is:Solid-liquid ratio
It is 1:20-40 (g/ml), microwave power are 600-700W, extraction temperature is 40-50 DEG C, extraction time is 5-10min, are carried repeatedly
After taking 2-3 times, extract solution is merged.Gained extract solution is obtained into prefinished products 2 in 45 DEG C of water-bath revolving 30min, it is standby；
(3) stoste coarse filtration：Fruits and vegetables zymotic fluid is removed into fermentation residue in the coarse filtrations now of 20-30 under aseptic condition, is obtained
Fruits and vegetables coarse filtration liquid.
(4) secondary chelating fermentation：By prefinished products 2 and fruits and vegetables coarse filtration liquid according to 1:The ratio of 5-6 carries out chelating hair
Ferment more than 180 days, obtains ferment zymotic fluid.
Pre-processed for ginkgo nut in the application, including sig water soaks and is beaten, because when water slant acidity,
The main component such as protein colloid, starch, fat, carbohydrate, multivitamin is difficult water suction in ginkgo nut, and yield rate can be very low.
The immersion of opposite subalkaline water can not only promote the main component alternate water swelling of such as protein, moreover it is possible to by ginkgo nut one
Partial insoluble protein is converted into water soluble protein, so as to improve the utilization rate of raw material.
In the application, the extraction of ginkgo nut main component employs microwave loss mechanisms.Microwave loss mechanisms are also referred to as microwave extraction
Follow the example of, be some of solid or semi-solid material organic components is efficiently separated with matrix using the effect of electromagnetic field,
And a kind of separation method of the script compound state of analysis object can be kept.Ginkgo nut is had following beneficial using Microwave Extraction
Effect：Reagent dosage is few, energy-conservation, pollutes small；Homogeneous heating, and the thermal efficiency is higher, process is easily controllable；Without the pre- place such as dry
Reason, simplifies technique, reduces cost；Treatment ginkgo nut batch is larger, and main component extraction efficiency is high, and main component purity is high
And it is time saving.
Further, also including the ferment zymotic fluid being filtered, being concentrated, ultra high pressure treatment and sealing the step of.
It is above-mentioned, concretely following steps the step of filtering, concentration, super-pressure and sealing：
(1) filter：By ferment zymotic fluid, in 80-100, essence is filtrated to get final ginkgo fruits and vegetables enzyme stoste now；
(2) concentrate：Using cryogenic vacuum concentration method by ginkgo fruits and vegetables enzyme stoste in vacuum 0.1MPA, temperature 45-50
1/2-1/3 volumes are concentrated under reduced pressure at DEG C, ginkgo pectase concentrated essence liquid is obtained；
(3) super-pressure, sealing：By ginkgo pectase concentrated essence liquid in processing 3- under 400-600MPA super-pressure
6min, seals canned, obtains ginkgo pectase.
The method that concentration process employs 45-50 ° of ultra low temperature vacuum concentration, this method can be maximally maintained
There is the content of the main component of enzymatic activity, while having heat in reducing a large amount of ginkgo pectases in ginkgo pectase
The loss of instable main active.
Obtained ginkgo pectase eventually passes ultra high pressure treatment, and ultra high pressure treatment can also be most while bacterium is killed
The loss of effective nutritional ingredient in ginkgo nut and fruits and vegetables is avoided to limits, enzyme activity is remained, and makes product quality stabilization,
Extend the shelf life of product.
Further, the preparation method of the fruits and vegetables auxiliary material comprises the following steps：By fruit and vegetable materials, mixed bacteria seed liquor
With sugared mixed fermentation, fruits and vegetables zymotic fluid is obtained.
Further, the mixed bacteria seed liquid and preparation method thereof is：Saccharomycete is mixed with lactic acid bacteria and was both obtained.
Preferably, fermentation strain used herein is saccharomycete and Bulgarian lactic acid bacterium.
Preferably, sugar used herein is brown sugar.
Preferably, the preparation method of mixed bacteria seed liquor is that saccharomycete, lactic acid bacteria are prepared into seed liquor respectively, preparation
Seed liquor is according to saccharomycete：Lactic acid bacteria=1：1 ratio mixing, obtains mixed bacteria seed liquor, and seed liquor concentration is 106CFU/
ml。
Further, the fruit and vegetable materials include following components：Apple, dragon fruit, oranges and tangerines, the fruit of Chinese wolfberry, Kiwi berry, celestial being
The palm and lemon.
Further, the fruit and vegetable materials include the component of following parts by weight：Apple 1-2 parts, dragon fruit 1-2 parts, mandarin orange
Tangerine 1-1.5 parts, fruit of Chinese wolfberry 0.5-1 parts, Kiwi berry 0.5-1 parts, cactus 0.5-1.5 parts, lemon 0.2-0.5 parts.
Preferably, fruits and vegetables zymotic fluid preparation method is：
(1) preparation of fruit and vegetable materials：According to apple 1-2 parts, dragon fruit 1-2 parts, oranges and tangerines 1-1.5 parts, fruit of Chinese wolfberry 0.5-1
Part, Kiwi berry 0.5-1 parts, cactus 0.5-1.5 parts, fruit and vegetable materials are cleaned and drained the water by lemon 0.2-0.5 parts of representative fraction
It is standby fritter to be cut after part.
(2) it is inoculated with：Mixed bacteria seed liquor is seeded in fruit and vegetable materials in the ratio of 1-0.5%, and is well mixed, obtained
To fermentation fruit and vegetable materials；
(3) fermentation fruit and vegetable materials are filling：Fermentation fruit and vegetable materials compare dispensing by following weight：Raw material：Brown sugar=1:0.5-
0.6, according to the aspect tinning of one layer of fruits and vegetables, one layer of brown sugar after mixing, each layer must be compacted and one layer of the top is brown sugar, and
Ensure that the space that 30% is left in container supplies fermentation, a small amount of light-coloured vinegar is sprayed after the completion of tinning in surface of material, at cool place dries
Room temperature water seal carries out one time fermentation, and first month is deflated once for first week daily, behind deflate weekly once, second month starts
Sealing and fermenting amounts to 120-180 days, both obtains fruits and vegetables zymotic fluid.
Embodiment 1：
(1) prepared by strain：Saccharomycete, lactic acid bacteria are prepared into seed liquor respectively, the seed liquor of preparation is according to saccharomycete：Lactic acid
Bacterium=1：1 ratio mixing, obtains mixed bacteria seed liquor, and seed liquor concentration is 106CFU/ml；
(2) preparation of fruit and vegetable materials：According to 1 part of apple, 1 part of dragon fruit, 1 part of oranges and tangerines, 0.5 part of the fruit of Chinese wolfberry, Kiwi berry 0.5
Part, 0.5 part of cactus, it is standby that the representative fraction that 0.2 part of lemon will cut fritter after the clean drain well of fruit and vegetable materials.
(3) it is inoculated with：Mixed bacteria seed liquor is seeded in fruit and vegetable materials in 0.5% ratio, and is well mixed, obtained
Fermentation fruit and vegetable materials；
(4) fermentation fruit and vegetable materials are filling：Fermentation fruit and vegetable materials compare dispensing by following weight：Raw material：Brown sugar=1:0.5,
According to the aspect tinning of one layer of fruits and vegetables, one layer of brown sugar after mixing, each layer must be compacted and one layer of the top is brown sugar, and ensure
The space that 30% is left in container supplies fermentation, and a small amount of light-coloured vinegar is sprayed after the completion of tinning in surface of material, the room temperature at cool place dries
Water seal carries out one time fermentation, and first month is deflated once for first week daily, behind deflate weekly once, second month starts sealing
Fermentation amounts to 120-180 days, both obtains fruits and vegetables zymotic fluid.
(5) ginkgo nut pretreatment：After ginkgo nut peels off crust, plumule and cotyledon are removed, soaked with 10% sodium carbonate liquor
It is beaten after bubble 5-10h, and adds 0.1g papains, in 1-2h is digested at 40-50 DEG C, obtains prefinished products 1；
(6) with ethanol as extractant, with active principle in multistage microwave amplifier prefinished products 1, extraction process is:Solid-liquid ratio
It is 1:20-40 (g/ml), microwave power are 600-700W, extraction temperature is 40-50 DEG C, extraction time is 5-10min, are carried repeatedly
After taking 2-3 times, extract solution is merged.Gained extract solution is obtained into prefinished products 2 in 45 DEG C of water-bath revolving 30min, it is standby；
(7) stoste coarse filtration：Fruits and vegetables zymotic fluid is removed into fermentation residue in the coarse filtrations now of 20-30 under aseptic condition, is obtained
Fruits and vegetables coarse filtration liquid.
(8) secondary chelating fermentation：By prefinished products 2 and fruits and vegetables coarse filtration liquid according to 1:5 ratio carries out chelating fermentation
More than 180 days, obtain ferment zymotic fluid.
(9) filter：By ferment zymotic fluid, in 80-100, essence is filtrated to get final ginkgo fruits and vegetables enzyme stoste now；
(10) concentrate：Using cryogenic vacuum concentration method by ginkgo fruits and vegetables enzyme stoste in vacuum 0.1MPA, temperature 45-50
1/2-1/3 volumes are concentrated under reduced pressure at DEG C, ginkgo pectase concentrated essence liquid is obtained；
(11) super-pressure, sealing：By ginkgo pectase concentrated essence liquid in processing 3- under 400-600MPA super-pressure
6min, seals canned, obtains ginkgo pectase.
Embodiment 2：
(1) prepared by strain：Saccharomycete, lactic acid bacteria are prepared into seed liquor respectively, the seed liquor of preparation is according to saccharomycete：Lactic acid
Bacterium=1：1 ratio mixing, obtains mixed bacteria seed liquor, and seed liquor concentration is 106CFU/ml；
(2) preparation of fruit and vegetable materials：According to 1.5 parts of apple, 1.5 parts of dragon fruit, 1.2 parts of oranges and tangerines, 0.7 part of the fruit of Chinese wolfberry, Mi
0.7 part of monkey peach, 1 part of cactus, it is standby that the representative fraction that 0.3 part of lemon will cut fritter after the clean drain well of fruit and vegetable materials.
(3) it is inoculated with：Mixed bacteria seed liquor is seeded in fruit and vegetable materials in 0.7% ratio, and is well mixed, obtained
Fermentation fruit and vegetable materials；
(4) fermentation fruit and vegetable materials are filling：Fermentation fruit and vegetable materials compare dispensing by following weight：Raw material：Brown sugar=1:0.55,
According to the aspect tinning of one layer of fruits and vegetables, one layer of brown sugar after mixing, each layer must be compacted and one layer of the top is brown sugar, and ensure
The space that 30% is left in container supplies fermentation, and a small amount of light-coloured vinegar is sprayed after the completion of tinning in surface of material, the room temperature at cool place dries
Water seal carries out one time fermentation, and first month is deflated once for first week daily, behind deflate weekly once, second month starts sealing
Fermentation amounts to 120-180 days, both obtains fruits and vegetables zymotic fluid.
(5) ginkgo nut pretreatment：After ginkgo nut peels off crust, plumule and cotyledon are removed, soaked with 12% sodium carbonate liquor
It is beaten after bubble 5-10h, and adds 0.15g papains, in 1-2h is digested at 40-50 DEG C, obtains prefinished products 1；
(6) with ethanol as extractant, with active principle in multistage microwave amplifier prefinished products 1, extraction process is:Solid-liquid ratio
It is 1:20-40 (g/ml), microwave power are 600-700W, extraction temperature is 40-50 DEG C, extraction time is 5-10min, are carried repeatedly
After taking 2-3 times, extract solution is merged.Gained extract solution is obtained into prefinished products 2 in 45 DEG C of water-bath revolving 30min, it is standby；
(7) stoste coarse filtration：Fruits and vegetables zymotic fluid is removed into fermentation residue in the coarse filtrations now of 20-30 under aseptic condition, is obtained
Fruits and vegetables coarse filtration liquid.
(8) secondary chelating fermentation：By prefinished products 2 and fruits and vegetables coarse filtration liquid according to 1:5.5 ratio carries out chelating hair
Ferment more than 180 days, obtains ferment zymotic fluid.
(9) filter：By ferment zymotic fluid, in 80-100, essence is filtrated to get final ginkgo fruits and vegetables enzyme stoste now；
(10) concentrate：Using cryogenic vacuum concentration method by ginkgo fruits and vegetables enzyme stoste in vacuum 0.1MPA, temperature 45-50
1/2-1/3 volumes are concentrated under reduced pressure at DEG C, ginkgo pectase concentrated essence liquid is obtained；
(11) super-pressure, sealing：By ginkgo pectase concentrated essence liquid in processing 3- under 400-600MPA super-pressure
6min, seals canned, obtains ginkgo pectase.
Embodiment 3：
(1) prepared by strain：Saccharomycete, lactic acid bacteria are prepared into seed liquor respectively, the seed liquor of preparation is according to saccharomycete：Lactic acid
Bacterium=1：1 ratio mixing, obtains mixed bacteria seed liquor, and seed liquor concentration is 106CFU/ml；
(2) preparation of fruit and vegetable materials：According to 2 parts of apple, 2 parts of dragon fruit, 1.5 parts of oranges and tangerines, 1 part of the fruit of Chinese wolfberry, Kiwi berry 1
Part, 1.5 parts of cactus, it is standby that the representative fraction that 0.5 part of lemon will cut fritter after the clean drain well of fruit and vegetable materials.
(3) it is inoculated with：Mixed bacteria seed liquor is seeded in fruit and vegetable materials in 1% ratio, and is well mixed, sent out
Ferment fruit and vegetable materials；
(4) fermentation fruit and vegetable materials are filling：Fermentation fruit and vegetable materials compare dispensing by following weight：Raw material：Brown sugar=1:0.6,
According to the aspect tinning of one layer of fruits and vegetables, one layer of brown sugar after mixing, each layer must be compacted and one layer of the top is brown sugar, and ensure
The space that 30% is left in container supplies fermentation, and a small amount of light-coloured vinegar is sprayed after the completion of tinning in surface of material, the room temperature at cool place dries
Water seal carries out one time fermentation, and first month is deflated once for first week daily, behind deflate weekly once, second month starts sealing
Fermentation amounts to 120-180 days, both obtains fruits and vegetables zymotic fluid.
(5) ginkgo nut pretreatment：After ginkgo nut peels off crust, plumule and cotyledon are removed, soaked with 12% sodium carbonate liquor
It is beaten after bubble 5-10h, and adds 0.15g papains, in 1-2h is digested at 40-50 DEG C, obtains prefinished products 1；
(6) with ethanol as extractant, with active principle in multistage microwave amplifier prefinished products 1, extraction process is:Solid-liquid ratio
It is 1:20-40 (g/ml), microwave power are 600-700W, extraction temperature is 40-50 DEG C, extraction time is 5-10min, are carried repeatedly
After taking 2-3 times, extract solution is merged.Gained extract solution is obtained into prefinished products 2 in 45 DEG C of water-bath revolving 30min, it is standby；
(7) stoste coarse filtration：Fruits and vegetables zymotic fluid is removed into fermentation residue in the coarse filtrations now of 20-30 under aseptic condition, is obtained
Fruits and vegetables coarse filtration liquid.
(8) secondary chelating fermentation：By prefinished products 2 and fruits and vegetables coarse filtration liquid according to 1:6 ratio carries out chelating fermentation
More than 180 days, obtain ferment zymotic fluid.
(9) filter：By ferment zymotic fluid, in 80-100, essence is filtrated to get final ginkgo fruits and vegetables enzyme stoste now；
(10) concentrate：Using cryogenic vacuum concentration method by ginkgo fruits and vegetables enzyme stoste in vacuum 0.1MPA, temperature 45-50
1/2-1/3 volumes are concentrated under reduced pressure at DEG C, ginkgo pectase concentrated essence liquid is obtained；
(11) super-pressure, sealing：By ginkgo pectase concentrated essence liquid in processing 3- under 400-600MPA super-pressure
6min, seals canned, obtains ginkgo pectase.
The preferred embodiment of the application is the foregoing is only, the application is not limited to, for the skill of this area
For art personnel, the application can have various modifications and variations.It is all within spirit herein and principle, made any repair
Change, equivalent, improvement etc., should be included within the protection domain of the application.
Claims (10)
1. the preparation method of ginkgo pectase, it is characterised in that：Extraction including ginkgo pulp, the preparation of fruits and vegetables auxiliary material, with
And ginkgo pulp extract ferments with the chelating of fruits and vegetables zymotic fluid.
2. the preparation method of ginkgo pectase as claimed in claim 1, it is characterised in that：The ginkgo pulp extract and institute
The chelating fermentation for stating fruits and vegetables zymotic fluid comprises the following steps：Take the ginkgo pulp extract and the fruits and vegetables zymotic fluid is mixed
Merging carries out the chelating fermentation, obtains ferment zymotic fluid.
3. the preparation method of ginkgo pectase as claimed in claim 1, it is characterised in that：The extraction step of the ginkgo pulp
Including：Take ginkgo nut mashing, enzymolysis, Microwave Extraction and concentrate, obtain the ginkgo pulp extract.
4. the preparation method of ginkgo pectase as claimed in claim 3, it is characterised in that：The extraction step of the ginkgo pulp
Also include before：Ginkgo nut is dipped in sig water, the step of then mashing.
5. the preparation method of ginkgo pectase as claimed in claim 3, it is characterised in that：The method of the enzymolysis is：By institute
After stating ginkgo nut mashing, papain is added to carry out the enzymolysis.
6. the preparation method of ginkgo pectase as claimed in claim 1, it is characterised in that：Also include the ferment zymotic fluid
Filtered, concentrated, ultra high pressure treatment and sealing the step of.
7. the preparation method of ginkgo pectase as claimed in claim 1, it is characterised in that：The preparation method of the fruits and vegetables auxiliary material
Comprise the following steps：By fruit and vegetable materials, mixed bacteria seed liquor and sugared mixed fermentation, fruits and vegetables zymotic fluid is obtained.
8. the preparation method of ginkgo pectase as claimed in claim 7, it is characterised in that：It is prepared by the mixed bacteria seed liquor
Method is：Saccharomycete is mixed with lactic acid bacteria and was both obtained.
9. the preparation method of ginkgo pectase as claimed in claim 7, it is characterised in that：The fruit and vegetable materials are included with the following group
Point：Apple, dragon fruit, oranges and tangerines, the fruit of Chinese wolfberry, Kiwi berry, cactus and lemon.
10. the preparation method of ginkgo pectase as claimed in claim 9, it is characterised in that：The fruit and vegetable materials include following
The component of parts by weight：Apple 1-2 parts, dragon fruit 1-2 parts, oranges and tangerines 1-1.5 parts, fruit of Chinese wolfberry 0.5-1 parts, Kiwi berry 0.5-1 parts,
Cactus 0.5-1.5 parts, lemon 0.2-0.5 parts.
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