CN106962908A - A kind of preparation method of antidepression rose enzyme - Google Patents
A kind of preparation method of antidepression rose enzyme Download PDFInfo
- Publication number
- CN106962908A CN106962908A CN201710120785.XA CN201710120785A CN106962908A CN 106962908 A CN106962908 A CN 106962908A CN 201710120785 A CN201710120785 A CN 201710120785A CN 106962908 A CN106962908 A CN 106962908A
- Authority
- CN
- China
- Prior art keywords
- rose
- antidepression
- preparation
- quality
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 57
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 15
- 241000628997 Flos Species 0.000 claims abstract description 15
- 240000002924 Platycladus orientalis Species 0.000 claims abstract description 15
- 241000208966 Polygala Species 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000725 suspension Substances 0.000 claims abstract description 6
- 235000013373 food additive Nutrition 0.000 claims abstract description 5
- 239000002778 food additive Substances 0.000 claims abstract description 5
- 239000012530 fluid Substances 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 240000008866 Ziziphus nummularia Species 0.000 claims description 4
- 210000004209 hair Anatomy 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- 244000235858 Acetobacter xylinum Species 0.000 claims description 3
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000010396 two-hybrid screening Methods 0.000 claims description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 4
- 206010022437 insomnia Diseases 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000001430 anti-depressive effect Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 24
- 239000000523 sample Substances 0.000 description 17
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Natural products OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 239000003814 drug Substances 0.000 description 12
- 238000002835 absorbance Methods 0.000 description 11
- 229940088598 enzyme Drugs 0.000 description 11
- 238000001514 detection method Methods 0.000 description 10
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 9
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 9
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 9
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 9
- 235000005493 rutin Nutrition 0.000 description 9
- 229960004555 rutoside Drugs 0.000 description 9
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- TYQCGQRIZGCHNB-JLAZNSOCSA-N l-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 7
- 238000013329 compounding Methods 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000012496 blank sample Substances 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019225 fermented tea Nutrition 0.000 description 5
- 235000008216 herbs Nutrition 0.000 description 5
- 230000010354 integration Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 230000000737 periodic effect Effects 0.000 description 4
- 239000013558 reference substance Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 229930013686 lignan Natural products 0.000 description 3
- 150000005692 lignans Chemical class 0.000 description 3
- 235000009408 lignans Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- BKGUPIVDQHHVMV-LSHKVNPSSA-N 64938-51-8 Chemical compound COC1=C2C=3C(OC)=C(OC)C(OC)=CC=3[C@H](OC(=O)C(\C)=C\C)[C@@](C)(O)[C@@H](C)CC2=CC2=C1OCO2 BKGUPIVDQHHVMV-LSHKVNPSSA-N 0.000 description 2
- 241000109329 Rosa xanthina Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 230000000994 depressogenic effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- BKGUPIVDQHHVMV-UHFFFAOYSA-N schisantherin C Natural products COC1=C2C=3C(OC)=C(OC)C(OC)=CC=3C(OC(=O)C(C)=CC)C(C)(O)C(C)CC2=CC2=C1OCO2 BKGUPIVDQHHVMV-UHFFFAOYSA-N 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- -1 triterpene compound Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- ZUQOBHTUMCEQBG-UHFFFAOYSA-N 4-amino-5-hydroxynaphthalene-1,7-disulfonic acid Chemical compound OS(=O)(=O)C1=CC(O)=C2C(N)=CC=C(S(O)(=O)=O)C2=C1 ZUQOBHTUMCEQBG-UHFFFAOYSA-N 0.000 description 1
- 241000256837 Apidae Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241001282153 Scopelogadus mizolepis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 239000012088 reference solution Substances 0.000 description 1
- 229930194998 schisantherin Natural products 0.000 description 1
- UFCGDBKFOKKVAC-UHFFFAOYSA-N schisantherin gomisin Chemical compound CC1(O)C(C)CC2=CC=3OCOC=3C(OC)=C2C=2C(OC)=C(OC)C(OC)=CC=2C1OC(=O)C1=CC=CC=C1 UFCGDBKFOKKVAC-UHFFFAOYSA-N 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000002936 tranquilizing effect 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
- 239000012224 working solution Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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 invention provides a kind of preparation method of antidepression rose enzyme, roseleaf is cleaned, preparation rose homogenate is blended with beater, or dries pulverizing is into rose powder；Rose homogenate or rose flower are mixed into rose powder suspension with sterilized water；The fruit of Chinese magnoliavine, spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala are ground to form into herb powder to mix in proportion；Rose powder suspension, herb powder are added to flat fermentation tank, honey, sugar, ascorbic acid is added, sterilized, fermenting agent fermentation is added；In the zymotic fluid of gained, the enzyme liquid and appropriate food additives for adding the different fermentations cycle carry out flavor mixing, obtain antidepression rose enzyme.The rose that the present invention is prepared calm the nerves ferment have anti-oxidant, anti-aging, conditioning function of intestinal canal, anti-insomnia, antidepressant effect.
Description
Technical field
The invention belongs to field of food, it is related to a kind of ferment, specifically a kind of preparation side of antidepression rose enzyme
Method.
Background technology
Accelerate with the degree of social modernization, the life stress of people is also increasing, immunologic function declines, endocrine
Imbalance is a kind of phenomenon of generally existing in health problem.The depressed illness of insomnia, which is counted, according to ministry of Health of China has accounted for Chinese disease
The second of burden, seriously annoyings people's normal work, studying and living.
Rose belong to it is a kind of integrate view and admire, medicine, the rosaceous plant resource of the value such as food and daily-use chemical industry.Its
Middle Damask Rose is the main rose variety of Bulgaria's plantation, is also universally acknowledged high-quality rose variety, and it is rich
It is beneficial to the thing of health containing multivitamin, glucose, fructose, citric acid, malic acid, triterpene compound etc. are hundreds of
Matter.And Ping Yin Rose has vital energy regualting and blood circulation-promoting, the characteristics of spending big valve thickness, aromatic flavour is referred to as the representative of Chinese tradition rose.Five
There are Xie Yuan in the lignanoid and flavonoids active material contained in taste, spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala
God, tonifying liver of promoting the production of body fluid, tranquilizing soporific, the symptom such as anti-inflammation, relieving insomnia are forgetful, neurasthenia.And with roseleaf
Beneficiating ingredient is engaged, and is more brought out the best in each other.
" ferment " is a kind of with certain health care functions, and the physiology for containing enzyme and its microbes producing cellulase and fermentation generation is lived
Property the Tiny ecosystem that is constituted of material it is overall.Its contained probiotics can nurse one's health the poison such as the corruption and amine in enteron aisle, suppression large intestine
The generation of element.It is disintegrated by fermentation raw material tissue by the effect of microbial enzyme, the functional components in raw cell are able to
Fully discharge and occur small molecule and become hold it is easily absorbed by the body.The hair being made in addition by the compounding by different microorganisms
Ferment agent can assign product fragrance, improve product special flavour, reduce or substitute chemical additive essence, spices adding in the product
Plus, so that product more they tends to day but is easy to be esthetically acceptable to the consumers.
The content of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of edible antidepression rose enzyme
Preparation method, the preparation method is nursed one's health by the enzyme system to whole body so that the drug effect of traditional Chinese medicine ingredients is more shown, auxiliary
Depressed effect is solved, meets the health idea of modern people.
The invention provides a kind of preparation method of antidepression rose enzyme, comprise the following steps：
1) roseleaf is cleaned, preparation rose homogenate is blended with beater, or dries pulverizing is into rose powder；By rose
Homogenate or rose flower and sterilized water in mass ratio 1:5-20 is mixed into rose powder suspension；
2) fruit of Chinese magnoliavine, spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala are weighed according to mass ratio, the described fruit of Chinese magnoliavine, wild jujube
Benevolence, Flos Albiziae, peanut vine, the mass ratio of the seed of Oriental arborvitae and polygala are 1:1:0.5-1:0-1:0-1:0-1, by the fruit of Chinese magnoliavine, spina date seed,
Herb powder is ground to form after Flos Albiziae, peanut vine, the seed of Oriental arborvitae, the mixing of polygala colloid；
3) by step 1）In rose powder suspension, 2）In herb powder be added to flat fermentation tank, add honey, sugar,
Ascorbic acid, sterilizing adds fermenting agent fermentation 1-6 months；Described rose homogenate or the quality of rose powder are fermentation body
Be 10 wt%-30 wt% of quality, the quality of described herb powder for fermentation system quality 3 wt%-10 wt%, it is described
The quality of honey is 2 wt%-20 wt% of fermentation system quality, and described sugared quality is 2 wt%-20 of fermentation system quality
Wt%, the quality of described ascorbic acid is the 0.0005wt%-0.002wt% of fermentation system quality, and described fermenting agent is red
Any one or two or more mixing of tea bacterium, saccharomyces cerevisiae, acetobacter xylinum, lactic acid bacteria or Lactobacillus plantarum, it is described
Fermenting agent quality be fermentation system quality 2 wt%-10 wt%, surplus is water；
4) by step 3）Middle gained zymotic fluid, adds enzyme liquid, edible additive or the brown sugar or xylitol in different fermentations cycle
In any one or two or more compositions allocated, obtain antidepression rose enzyme.
Further, described rose is Damask Rose, Ping Yin Rose or the two Hybrid.
Further, described honey is natural honey.
Further, described sugar is any one in brown sugar, fructose, maltose or white sugar or two or more
Mixing.
Further, described sterilising conditions are 105 DEG C of sterilizing 5min or ultraviolet disinfection.
Further, described fermentation temperature is 20-30 DEG C.
Further, the enzyme liquid in described different fermentations cycle include having fermented 1-2 months initial stage ferment, fermentation
The mid-term ferment of 3-4 months, initial stage ferment and mid-term ferment addition be fermentation system quality 5wt%-80 wt%.
Further, the food additives are any one in xanthans, gelatin, konjac glucomannan and D-sorbite by not
Mixture in proportion, the addition of described food additives is the 0.5wt%-5wt%. of fermentation system quality
Further, the addition of described brown sugar or xylitol is 5 wt%-50wt% of fermentation system quality.
The present invention includes first plucking fresh roseleaf, cleans, preserves, and then carries out fermented pretreatment, roseleaf
Homogeneous, drying, ultramicro grinding, sieving, color protection, the fruit of Chinese magnoliavine, spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala colloidal grinding,
Using fermenting agent mixed fermentation, later stage compounding reconciles.The present invention during preparation strict control pol, fermentation temperature and
Time, fermenting agent used includes the probiotics such as fermented tea, saccharomycete, acetobacter xylinum, Lactobacillus plantarum, with rose, the fruit of Chinese magnoliavine,
Spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala, honey, sugar etc. are raw material, and mixed fermentation 1-6 months, the later stage added certain
The food additives such as enzyme liquid, D-sorbite, ascorbic acid, xanthans, gelatin and the konjac glucomannan in different fermentations cycle are measured to carry out
Allotment.
The present invention utilizes probiotics such as fermented tea, yeast, lactic acid bacteria, acetic acid bacteria and Lactobacillus plantarum etc., with honey, red
Sugar, white sugar etc. are auxiliary material, using Damascus, Ping Yin Rose and its hybrid roses as major ingredient, are equipped with a certain proportion of integration of drinking and medicinal herbs
The Chinese medicine fruit of Chinese magnoliavine, spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala generated the solid fraction of ferment half by the fermentation of 1-6 months
Drink.
The present invention is compared with prior art, and its technological progress is significant.The rose that the present invention is prepared is calmed the nerves ferment
With anti-oxidant, anti-aging, conditioning function of intestinal canal, function point analysis is carried out to body on the whole, had to antidepression and insomnia
Very important effect.The present invention meets the health idea of modern people, and ferment is as a kind of functional product global big
Scale is risen, and sour-sweet mouthfeel is easier to be accepted, and the acceptance compared to medicine people is higher, and edible safety is convenient.
Brief description of the drawings
Fig. 1 is the DPPH Scavenging abilities of the ferment of embodiment 1-4 embodiment method acquisition.
Fig. 2 is the flavones concentration of the ferment of embodiment 1-4 embodiment method acquisition.
Fig. 3 is lignanoid's concentration of the ferment of embodiment 1-4 embodiment method acquisition.
Fig. 4 is the organic acid concentration of the ferment of embodiment 1-4 embodiment method acquisition.
Fig. 5 is total phenol concentration of the ferment of embodiment 1-4 embodiment method acquisition.
Embodiment
Embodiment 1
The petal for plucking open and fresh Damask Rose flower is separated with pistil, and is crushed or is dried with beater
Crush, obtain the rose petal or powder of 20 mesh or so.Add 10 wt% rose flowers of fermentation system quality, 8wt% honeybees
Honey, 2wt% brown sugar, 0.01 wt% ascorbic acid（Vc）With 1wt% integration of drinking and medicinal herbs Chinese medicine；Wherein the traditional Chinese medicine ingredients fruit of Chinese magnoliavine, wild jujube
Benevolence, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala press 1:1:0.5：0:0.1:0.1 proportioning, surplus is water, and stirring is mixed and made into hair
Ferment culture medium, 105 DEG C of sterilizing 5min；In above-mentioned culture medium, the 10wt% fermented teas of fermentation system quality are accessed, with sterilizing
Eight layers of gauze sealing, ferment 90 days under 30 DEG C and dark conditions, the change of HPLC periodic detections component content；Treat that ferment takes out
Afterwards, the 2wt% D-sorbites and 2wt% pectin compounding of fermentation system quality are added.
Embodiment 2
Open and fresh Ping Yin Rose petal will be plucked, and petal is separated with pistil, and crushed with beater, obtained
The rose petal or powder of 20 mesh or so.Add 20 wt% rose flowers of fermentation system quality, 20wt% honey, 20wt%
Mixed sugar, 1wt% ascorbic acid（Vc）With 1wt% integration of drinking and medicinal herbs Chinese medicine；Wherein the traditional Chinese medicine ingredients fruit of Chinese magnoliavine, spina date seed, Flos Albiziae,
Peanut vine, the seed of Oriental arborvitae, polygala press 1:1:0.5：0.1:0:0.1 proportioning, surplus is water, and stirring is mixed and made into fermentation medium,
105 DEG C of sterilizing 5min；In above-mentioned culture medium, 5wt% lactic acid bacterias and the 5wt% saccharomycete of fermentation system quality are accessed, with sterilizing
Eight layers of gauze sealing, under 30 DEG C and dark conditions ferment 90 days, HPLC periodic detections component content change；Treat that ferment takes
After going out, the 0.5wt% D-sorbites compounding of fermentation system quality is added.
Embodiment 3
The petal for plucking open and fresh Damask Rose flower is separated with pistil, and is crushed or is dried with beater
Crush, obtain the rose petal or powder of 20 mesh or so.Add 10 wt% rose flowers of fermentation system quality, 8 wt%
Honey, 2 wt% brown sugar, 0.01 wt% ascorbic acid（Vc）With 3wt% integration of drinking and medicinal herbs Chinese medicine；Wherein the traditional Chinese medicine ingredients fruit of Chinese magnoliavine, acid
Jujube kernel, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala press 1:1:0.5：0:0:0 proportioning, surplus is water, and stirring is mixed and made into fermentation
Culture medium, 105 DEG C of sterilizing 5min；In above-mentioned culture medium, 10 wt% fermented teas of fermentation system quality are accessed, with the eight of sterilizing
Layer gauze sealing, ferments 90 days under 30 DEG C and dark conditions, the change of HPLC periodic detections component content；Treat that ferment takes out
Afterwards, the 2 wt% brown sugar and 2 wt% pectin compounding of fermentation system quality are added.
Embodiment 4
Open and fresh hybrid roses petal will be plucked, and petal is separated with pistil, and crushed with beater, obtained
The rose petal or powder of 200 mesh or so.Add 30 wt% rose flowers of fermentation system quality, 15% honey, 2% mixing
Sugar, 1 wt% ascorbic acid（Vc）With 3% integration of drinking and medicinal herbs Chinese medicine；Wherein the traditional Chinese medicine ingredients fruit of Chinese magnoliavine, spina date seed, Flos Albiziae, peanut
Rattan, the seed of Oriental arborvitae, polygala press 1:1:0.5：0.1:0.1:0.1 proportioning, surplus is water, and stirring is mixed and made into fermentation medium, purple
5 min of outer sterilizing；In above-mentioned culture medium, 7 wt% fermented teas of fermentation system quality are accessed, are sealed with eight layers of gauze of sterilizing
Mouthful, fermented 90 days under 30 DEG C and dark conditions, the change of HPLC periodic detections component content；After after ferment taking-up, hair is added
1.5 wt% xylitols of ferment system quality and 2.5 wt% pectin compounding.
Lignanoid and flavone compound in the ferment of the present invention have been the principle active component of sedative action, its content
Number represent the power for effect of calming the nerves, while the organic acid and phenolic compound that contain in ferment have it is anti-oxidant, remove
Shown in specific datagram 1-5 in effect of free radical, various embodiments above.
Detection method is as follows：
1st, DPPH Scavenging abilities
1）By 3uL, 6uL, 9uL, 12uL, 15uL samples add deionized water to 2mL respectively；
2）Add 4mL 0.1mmol/L DPPH- methanol solutions；
3）Add water bath with thermostatic control 30min at (7.4) 25 DEG C of 450uL50mmol/L Tris-HCl buffer；
4）Using deionized water as reference solution, using Vc as control, absorbance is surveyed under 517nm.
DPPH radical scavenging activities（%）=【(A0-(A1-A2))/A0】*100
A0 is blank control liquid absorbance；A1 samples determine pipe absorbance；A2 sample copies bottom pipe absorbance
2nd, flavones concentration
1) standard liquid is prepared：Precision weighs control substance of Rutin 10.03mg, plus 60% methanol is appropriate, put heated in water-bath it is molten
Solution, lets cool, with 60% methanol constant volume in 100mL volumetric flasks, shakes up standby, is made into rutin content for 0.103mg/mL
Working solution, it is standby.
2）Best detection wavelength is selected：Rutin standard liquid is taken to be scanned in the range of 400~600nm, it is determined that yellow
The maximum absorption wavelength of ketone.
3）Standard curve is set up：Rutin standard liquid 0,1.0,2.0,3.0,4.0,5.0,6.0mL is taken to be separately added into 25mL capacity
Bottle, adds 1mL5%NaNO3, 5min is stood, 1mL10%Al is added（NO3)36min is stood, 4mL10%NaOH is added and stands 6min,
10%NaOH constant volumes are used respectively.Heat 10min in tepidarium to take out, with 1cm glass cuvettes in rutin absorption maximum
Absorbance A is determined at wavelength, while making blank reference with the solution of the quasi- rutin of non-mark-on.Rutin concentration is made with absorbance
Figure.
4）Sample is determined：By 3）It is identical that middle rutin standard liquid is changed to 5mL sample liquids remaining reagents.Heated in tepidarium
10min, is taken out, while making reagent blank, using reagent blank as control, absorbance A is determined at the maximum light absorption value of rutin,
Standard curve is looked into, flavones content in sampled liquid is produced.
3rd, lignanoid's concentration
1）It is prepared by reference substance solution：Precision weighs Schisantherin C reference substance 5mg plus methanol is dissolved in 10mL volumetric flasks, obtains concentration
0.5mg·mL-1Reference substance solution.
2）Standard curve system：Accurate 20,40,60,80,100 μ L reference substance solutions of drawing are put in tool plug test tube.Separately take one
Test tube adds the μ L of methanol 10 to make blank, after solvent is evaporated completely, and sequentially adds 10% discoloration aqueous acid 0.5mL, concentrated sulfuric acid 3mL,
Distilled water 1.5mL, places 30min in boiling water bath, and taking-up is cooled down with flowing water, and absorbance is surveyed at 570nm, determines 3 times.It is horizontal to sit
It is designated as Schisantherin C concentration ordinate and does standard curve for absorbance, obtains regression equation.Total lignan content presses schisantherin
First is calculated.
3）The measure of total lignan content in sample：The accurate μ L of need testing solution 10 that draw are put in tool plug test tube respectively, are pressed
The lower time-and-motion study absorbance of total lignan standard curve, is determined 3 times.By regression equation calculation cubage lignanoid content.
4th, organic acid concentration
1）Weigh 25g and treat that sample measuring liquid is placed in 100mL beakers, be transferred to the content in beaker with about 80 DEG C of water boiled
250mL volumetric flasks, are placed in boiling water bath and boil 30min (shaking 2 to 3 times makes to treat that organic acid is all dissolved in solution in test sample), take
Go out, be cooled to room temperature, with the water constant volume boiled to 250mL.Filtered with filter paper, collect filtrate and be measured.
2）Weigh 15g and treat that sample measuring liquid is placed in 250mL triangular flasks, plus 50mL water and 0.2mL1% phenolphthalein indicators, use
It is colour-fast that 0.1mol/L Standard Volumetric Solutions for Sodium Hydroxide is titrated to blush 30s, record consumption 0.1mol/L sodium hydroxide marks
The volumetric quantities of quasi- volumetric soiutions（V1）.Same sample is titrated 2 times.
3）Blank sample liquid, is replaced treating sample measuring liquid, by 2 with water）Step, record consumption 0.1mol/L sodium hydroxide standardized titrations
The volumetric quantities of solution（V2）
4）As a result calculate
Total acid content in terms of mass fraction X, numerical value with（g/kg）Represent
X=C*(V1 _V2)K*F/m*1000
The exact value of C Standard Volumetric Solutions for Sodium Hydroxide concentration, unit is mol/L
V1 titration consumes the volumetric quantities of Standard Volumetric Solutions for Sodium Hydroxide when sample measuring liquid, and unit is mL
The volumetric quantities of Standard Volumetric Solutions for Sodium Hydroxide are consumed during V2 blank tests, unit is mL
The conversion coefficient of K acid
F treats sample measuring liquid extension rate
M treats sample measuring liquid mass figures, and unit is g
5th, total phenol concentration
Two 25mL volumetric flasks are taken, blank sample, detection sample are identified respectively, 10mL samples is separately added into, adds 8mL carboxylic first
Base cellulose solution, is fully mixed.
It will detect in sample and add 0.5mL ferrons, fully mix.
0.5mL ammoniacal liquor will be separately added into blank sample, detection sample（1:2）, it is fully mixed with distilled water diluting to scale
It is even.
By blank sample and detection sample in static 10min under normal temperature, 10mm glass cuvettes are used, are adjusted with blank sample
Zero, determine detection sample absorbance.
Claims (9)
1. a kind of preparation method of antidepression rose enzyme, it is characterised in that comprise the following steps：
1）Roseleaf is cleaned, preparation rose homogenate is blended with beater, or dries pulverizing is into rose powder；2）By rose
Rare homogenate or rose flower and sterilized water in mass ratio 1:5-20 is mixed into rose powder suspension；
3）The fruit of Chinese magnoliavine, spina date seed, Flos Albiziae, peanut vine, the seed of Oriental arborvitae, polygala are weighed according to mass ratio, the described fruit of Chinese magnoliavine, wild jujube
Benevolence, Flos Albiziae, peanut vine, the mass ratio of the seed of Oriental arborvitae and polygala are 1:1:0.5-1:0-1:0-1:0-1, by the fruit of Chinese magnoliavine, spina date seed,
Herb powder is ground to form after Flos Albiziae, peanut vine, the seed of Oriental arborvitae, the mixing of polygala colloid；
3）By step 1）In rose powder suspension, 2）In herb powder be added to flat fermentation tank, add honey, sugar,
Ascorbic acid, sterilizing adds fermenting agent fermentation 1-6 months；Described rose homogenate or the quality of rose powder are fermentation body
Be 10 wt%-30 wt% of quality, the quality of described herb powder for fermentation system quality 3 wt%-10 wt%, it is described
The quality of honey is 2 wt%-20 wt% of fermentation system quality, and described sugared quality is 2 wt%-20 of fermentation system quality
Wt%, the quality of described ascorbic acid is the 0.0005wt%-0.002wt% of fermentation system quality, and described fermenting agent is red
Any one or two or more mixing of tea bacterium, saccharomyces cerevisiae, acetobacter xylinum, lactic acid bacteria or Lactobacillus plantarum, it is described
Fermenting agent quality be fermentation system quality 2 wt%-10 wt%, surplus is water；
4）By step 3）In middle gained zymotic fluid, the enzyme liquid, edible additive, brown sugar or the xylitol that add the different fermentations cycle
Any one or two or more compositions allocated, obtain antidepression rose enzyme.
2. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that described rose
For Damask Rose, Ping Yin Rose or the two Hybrid.
3. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that described honey is
Natural honey.
4. the preparation method of a kind of antidepression rose enzyme according to claim 1, it is characterised in that described sugar is red
Any one in sugar, fructose, maltose or white sugar or two or more mixing.
5. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that described sterilizing bar
Part is 105 DEG C of sterilizing 5min or ultraviolet disinfection.
6. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that described fermentation temperature
Spend for 20-30 DEG C.
7. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that described different hairs
The enzyme liquid in ferment cycle include having fermented 1-2 months initial stage ferment, the mid-term ferment fermented 3-4 months, initial stage ferment and
The addition of mid-term ferment is the 5wt%-80 wt% of fermentation system quality.
8. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that the food addition
Agent is in xanthans, gelatin, konjac glucomannan and D-sorbite presses the mixture of different proportion, the addition of described food additives
For the 0.5wt%-5wt% of fermentation system quality.
9. a kind of preparation method of antidepression rose enzyme according to claim 1, it is characterised in that described brown sugar or
The addition of xylitol is 5 wt%-50wt% of fermentation system quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710120785.XA CN106962908A (en) | 2017-03-02 | 2017-03-02 | A kind of preparation method of antidepression rose enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710120785.XA CN106962908A (en) | 2017-03-02 | 2017-03-02 | A kind of preparation method of antidepression rose enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962908A true CN106962908A (en) | 2017-07-21 |
Family
ID=59328330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710120785.XA Pending CN106962908A (en) | 2017-03-02 | 2017-03-02 | A kind of preparation method of antidepression rose enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962908A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107970302A (en) * | 2017-11-17 | 2018-05-01 | 青岛安德尔养生健康科技有限公司 | A kind of traditional Chinese medicine fumigating scented tea and preparation method thereof |
| 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 |
| CN110050992A (en) * | 2018-09-25 | 2019-07-26 | 渤海大学 | A kind of sowthistle-leaf ixeris seedling ferment and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323256A (en) * | 2014-11-21 | 2015-02-04 | 曲靖开发区卓成生物科技开发有限公司 | Rose enzyme and preparation technology thereof |
| CN104546653A (en) * | 2014-12-31 | 2015-04-29 | 北海万物盛生物技术开发有限公司 | Skin moisturizer containing rose ferment |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105231164A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Rose ferment and preparation method thereof |
| CN105852067A (en) * | 2016-04-29 | 2016-08-17 | 昆明吉庆玫瑰庄园管理有限公司 | Production method of rose enzyme |
| CN106173731A (en) * | 2016-07-11 | 2016-12-07 | 江苏恒顺醋业股份有限公司 | One is calmed the nerves Shu Yu vinegar beverage and preparation method thereof |
-
2017
- 2017-03-02 CN CN201710120785.XA patent/CN106962908A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323256A (en) * | 2014-11-21 | 2015-02-04 | 曲靖开发区卓成生物科技开发有限公司 | Rose enzyme and preparation technology thereof |
| CN104546653A (en) * | 2014-12-31 | 2015-04-29 | 北海万物盛生物技术开发有限公司 | Skin moisturizer containing rose ferment |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105231164A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Rose ferment and preparation method thereof |
| CN105852067A (en) * | 2016-04-29 | 2016-08-17 | 昆明吉庆玫瑰庄园管理有限公司 | Production method of rose enzyme |
| CN106173731A (en) * | 2016-07-11 | 2016-12-07 | 江苏恒顺醋业股份有限公司 | One is calmed the nerves Shu Yu vinegar beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 新谦: "《新编药物学（第十一版）》", 30 June 1951, 人民卫生出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107970302A (en) * | 2017-11-17 | 2018-05-01 | 青岛安德尔养生健康科技有限公司 | A kind of traditional Chinese medicine fumigating scented tea and preparation method thereof |
| 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 |
| CN110050992A (en) * | 2018-09-25 | 2019-07-26 | 渤海大学 | A kind of sowthistle-leaf ixeris seedling ferment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106942719A (en) | A kind of rose is calmed the nerves the preparation method of ferment | |
| CN105455127B (en) | A kind of preparation process that tea enzyme liquid is made of fresh tea passes | |
| CN107095302A (en) | Cannabinoids mixture and its application in the food industry | |
| CN106962908A (en) | A kind of preparation method of antidepression rose enzyme | |
| CN102242044A (en) | Cordyceps cicadae wine and preparation method thereof | |
| CN106562431A (en) | Method for preparing organic brown rice-fruit-vegetable healthy enzyme | |
| CN102965256A (en) | Health-care wine | |
| CN104522455A (en) | Saussurea involucrate culture honey cream and preparation method thereof | |
| CN105524757A (en) | Procyanidins health beer production method | |
| CN101810657B (en) | American ginseng contained composition and American ginseng tea drink | |
| CN113150923A (en) | Black currant fruit wine and preparation method thereof | |
| CN107259287A (en) | A kind of solid beverage for remarkably promoting beneficial bacteria of intestinal tract growth and preparation method thereof | |
| CN105326686B (en) | A kind of skin whitening, moisturizing facial treatment mask | |
| CN105851390A (en) | Rhizoma gastrodiae, Flos chrysanthemi and Momordica grosvenori tea and making method thereof | |
| CN108185411A (en) | A kind of preparation method of resolving stagnation for tranquilization ferment cream | |
| CN115720972A (en) | Roxburgh rose juice beverage with enhanced whitening effect and preparation method thereof | |
| CN105316157B (en) | Wide hawthorn cereal common fermentation unstrained liquor and its brewing method | |
| CN109288054A (en) | A kind of hypoglycemic oral solution and preparation method thereof | |
| CN106176564B (en) | The method for preparing ginseng PORIA ALBA fermentation liquid using ginseng endogenetic fungus | |
| CN104357274A (en) | Production process of healthcare liquid | |
| CN114601905A (en) | Blood-nourishing and sleep-improving oral liquid and preparation process thereof | |
| CN103865705A (en) | Resveratrol and proanthocyanidin enrichment method in wine brewage process | |
| CN102132880A (en) | Health-care food and preparation method thereof | |
| CN106244386A (en) | A kind of manufacture method of Sphallerocarpus gracilis wine | |
| CN101015345A (en) | Health-care food with hypoxia-resistant and immunity-enhancing functions and its preparing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170721 |
|
| WD01 | Invention patent application deemed withdrawn after publication |