CN107048390A - 制作酵素的组合物及其方法 - Google Patents
制作酵素的组合物及其方法 Download PDFInfo
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- CN107048390A CN107048390A CN201710356942.7A CN201710356942A CN107048390A CN 107048390 A CN107048390 A CN 107048390A CN 201710356942 A CN201710356942 A CN 201710356942A CN 107048390 A CN107048390 A CN 107048390A
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Classifications
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- 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
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- 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
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- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
本发明所提出的制作酵素的组合物及其方法,该组合物包括松柏叶、人参、猕猴桃、大枣、枸杞、凤梨、乳酸菌和添加物;其制作酵素的方法包括将猕猴桃、大枣、枸杞、凤梨这4种原料放入水内进行清洗,再将清洗的4种原料取出后与混合后的松柏叶和人参进行搅拌,然后经榨汁、过滤和去除沉淀物后萃取原液,再将原液放入发酵桶内后加入添加物进行初次发酵,再向原液内添加制备好的乳酸菌继续发酵以做成本酵素。该酵素口感良好,营养丰富,生物活性高,发酵效果好,具有通经活络、补血安神、修复细胞的作用,非常适合在日常生活中进行应用和推广。
Description
技术领域
本发明涉及一种制作酵素的组合物和利用该组合物制作酵素的方法。
背景技术
酵素又被称为“酶”,是指具有生物催化功能的高分子物质,也是维持身体正常功能、消化食物、修复组织等必需的蛋白质,因其具备消炎排毒、提高免疫力和促进新陈代谢的作用而被广泛应用在疾病诊断、临床治疗和生产生活当中,由于其应用广泛,因此如何针对酵素进行培养、提取和合成就成了重要的研究课题,在现有技术中,制作酵素通常是利用苹果、山楂、桃子及洋葱、芋头等果蔬将其去皮清洗处理后进行切片,之后放入密封容器内注入一定量的水进行一段时间的常温发酵处理,待完成整个发酵过程后将其取出即可,但是,采取该种方法所培养出的酵素,营养成分不是十分丰富,酵素内的生物分子活性不足,不具有改善人体机能和增强免疫力的作用,且经过长时间的发酵后材料容易变质腐烂,效果不甚理想。
为此,中国专利102948747A号公开的名称为“一种人参酵素及其制作工艺”提供一种解决方案,该人参酵素配方的原料及重量配比为:鲜人参为 8,苹果为 38,胡萝卜为 16,红景天为 3,牛蒡为 5,生姜为 2,绿豆芽为 2.5,香菇为 3,卷心菜为 7,豌豆芽为 5,枸杞子为 4,昆布为 1,紫苜蓿为 1.5,黄瓜为 4,通过对原材料的预处理、过滤、分离,再经过对分离后液体进行的两次抽取,最后予以发酵所形成一种人参酵素,虽然该酵素能够补脾益肺、生津止渴、安神益智,并具有增强免疫力、调节血脂血糖和促进消化及抗氧化的功效,但其原料主要以人参为主,酵素中营养成分略显单调,其它营养成分不足,发酵过程中生物分子活性不足,挥发不充分,且液体抽取过程步骤繁琐,需要专门的设备才能完成,不利于批量生产和应用推广,所以,该人参酵素的具体效果还有待于进一步探讨。
发明内容
本发明的目的是提供一种利用促进血液循环和机体新陈代谢及提高自身免疫力的等物料来解决预防心脑血管疾病和缓解女性痛经及更年期内分泌失调等问题的制作酵素的组合物。
本发明的另一目的是提供一种利用该组合物制作酵素的方法。
本发明所提出的制作酵素的组合物包括以下质量百分比的物料:松柏叶20-40%,人参10-30%,猕猴桃5-20%,大枣5-20%,枸杞1-10%,凤梨1-10%,乳酸菌5-15%,添加物3-13%。其中,松柏叶富含人体所需的钙、钾、铜、铁、锌等微量元素及维生素,具有通经活络、益胃安神、止血生肌之功效,既能提高人体免疫机能,调节呼吸和中枢神经系统,还可以疏通血管,降低血压和胆固醇,促进人体荷尔蒙分泌,改善女性肌体功能,缓解痛经等妇科炎症;人参号称“百草之王”,富含多种皂甙和多糖类成分,是滋阴补生,扶正固本的最佳原料,其对人体中枢神经系统具有兴奋作用,抗疲劳效果明显,同时还可促进食欲和血液循环,调节自身新陈代谢,改善心、脑、肺等器官功能,提高人体免疫力,而且在美容养颜方面有奇效,其不但能扩张皮肤毛细血管,增加皮肤营养并调节水油平衡,还可以防止脱水、硬化、起皱,在使皮肤洁白光滑同时增强皮肤弹性;猕猴桃被誉为“水果之王”,它相对于其它水果含有更加丰富的营养成分,大部分水果普遍仅含一种至两种营养成分,但是猕猴桃中除了含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素、葡萄酸、果糖、柠檬酸、苹果酸及可溶性膳食纤维,可以提高总蛋白质水平,因此使得猕猴桃具有扩张血管、降低血压、稳定情绪和降低血液中的胆固醇水平及促进消化等作用,同时还具有提高人体免疫功能及治疗贫血和肝脏系统、泌尿系统、呼吸系统、心脑血管系统疾病的功效,其所含的特殊植物性化学物质sod更是具有出众的抗氧化性能,对消除皮肤皱纹有奇效;大枣含有蛋白质、有机酸、氨基酸和多种糖类及维生素成分,营养价值丰富,尤其是其含有大量的维生素,素有维生素之丸的美誉,具有滋阴补阳、补血养颜的功效,而且还能够扩张血管,增加心肌收缩力,提高人体免疫力、抗过敏、抗氧化、抗肿瘤、防疲劳,同时还有预防心脑血管疾病和骨质疏松及贫血等症的作用,针对美容养颜和女性更年期潮热出汗及情绪不稳等情况能够起到很好的调补和控制效果;枸杞具有补肾益精,养肝明目,补血安神,生津止渴,润肺止咳的功效,其除了含有丰富的维生素和胡萝卜素以及多种矿物质外,还含有特殊的枸杞多糖成分,具有调节自身免疫力、促进造血功能和刺激机体生长的作用,同时还可增强生殖系统功能,提升子宫的收缩频率、张力及强度,缓解女性更年期内分泌失调的现象,而且还能够保肝护肝,降低血脂、血压,抗疲劳、抗氧化,预防肿瘤,延缓衰老;凤梨是一种利尿、保健、消暑的鲜果,具有清热解暑、生津润燥、止渴利尿等功效和分解脂肪、清理脂肪,促进消化等作用,还能够促进免疫力,保护支气管,改善肌肤血液供应,在防止皮肤干裂的同时有效滋润头发;乳酸菌是普遍公认的能够显著提高发酵效果的物质,其可以将碳水化合物发酵形成乳酸,具有帮助消化,调节体内菌群,降低血清和胆固醇,以及控制体内毒素并刺激良性细胞繁殖和发育的作用,在发酵过程中使用可以提高酵素的营养价值,改善酵素口味,利于保藏并避免原料变质,同时还能够提高酶活力,增强生物活性和发酵效果;与此同时,为了在酵素发酵过程中进行保鲜的同时调节酸碱度与甜度及加强口感,还需要加入添加物。
该组合物中的原料还包括桂圆和山药。其中,桂圆富含蛋白质、葡萄糖、蔗糖及多种维生素,可益气补血、安神定志、抗菌养颜,充分提供机体所需能量及营养素,同时还对黄素蛋白具有很强的抑制作用,从而更好地增强记忆、消除疲劳、延缓衰老;山药有滋补健体、健胃消食、敛汗止泻之功效,针对腹泻、咳嗽和呕吐等症具有很好的治疗效果,能够益智健脑、延缓衰老,美容养颜,改善心脑血管功能,可有效防止糖尿病、动脉硬化及心脑血管疾病。
该组合物中各物料的质量百分比为:松柏叶20-40%、人参15-25%、猕猴桃5-15%,大枣5-15%,枸杞1-10%,凤梨1-10%,桂圆1-10%,山药1-10%,乳酸菌5-15%,添加物3-13%。
所述添加物由食醋、白糖和姜汁构成,且三种物料的质量百分比分别为:食醋1-3%、白糖1-5%、姜汁1-5%。其中,食醋是一种常用的调味品,其味酸而醇厚,液香而柔和,富含多种维生素及盐分,可促进营养素充分燃烧,调节酸碱平衡,同时还能降低血压,软化血管,减少胆固醇和尿糖含量,降低体内过氧化脂形成几率;白糖能够润肺生津、补中益气、清热燥湿、化痰止咳、降浊怡神,具有增加口感和与其它食物进行中和的作用,而且抑菌防腐效果非常明显,在发酵过程中使用可以更好地进行保鲜;姜汁发汗解表,温肺止咳,具有解毒杀菌,缓中止咳,健脾暖胃,散寒化瘀的作用,并且能够促进血液循环和帮助消化,针对外感风寒、头痛脑热、痰饮咳嗽及胃寒呕吐等症最为适宜。
利用该组合物制作酵素的方法包括以下步骤:首先将人参清洗后放入白酒内进行浸泡后取出并与松柏叶混合,然后将猕猴桃、大枣、枸杞、凤梨这4种原料切成片后放入水内进行清洗,再将清洗的4种原料取出后与混合后的松柏叶和人参进行搅拌,然后经榨汁、过滤和去除沉淀物后萃取原液,再将原液放入发酵桶内后加入添加物进行初次发酵,当发酵后打开发酵桶再向原液内添加制备好的乳酸菌继续发酵以做成本酵素。
所述人参清洗后放入白酒中浸泡时间为5-10分钟,而人参与松柏叶混合均匀先置入熬制好的糖汁内浸泡30-60天后再进行备用。
所述原液放入发酵桶内加入添加物进行初次发酵的时间采用30-60天,而添加乳酸菌进行发酵的温度采用20℃-30℃,发酵时间采用4-6个月。
该乳酸菌通过以下步骤制成:先将乳酸菌发酵剂按0.5g/100mL的比例加入到培养基中,在温度为110-120℃的条件下进行灭菌操作,冷却10-20分钟,在温度条件为30-40℃的环境下活化18-36小时取得菌液后选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,且乳酸菌发酵剂包括双歧杆菌、保加利亚乳杆菌和嗜热链球菌,其中各原料质量百分比分别为:双歧杆菌20%-40%,保加利亚乳杆菌20%-40%,嗜热链球菌10%-20%。
所述原液放入发酵桶内加入添加物进行发酵温度为30℃-35℃。
本发明所提出的制作酵素的组合物及其方法是利用松柏叶、人参、猕猴桃、大枣、枸杞、凤梨、乳酸菌和添加物,且以每种不同成分的原料配比来制作成酵素,而制作酵素的过程中可在特定环境条件下单独制作乳酸菌,并经过两次发酵来达到提升酵素生物活性和增强发酵效果的目的,以使该酵素口感良好,营养丰富,并且能够产生通经活络、消补血安神、修复细胞的作用,所以,该种酵素可改善精神乏力、记忆减退、皮肤粗糙等症,且可增进食欲,降低体内胆固醇,预防心脑血管疾病和缓解女性痛经及更年期内分泌失调,还可以在促进血液循环和机体新陈代谢的同时提高自身免疫力,非常适合在日常生活中进行应用和推广;另外,酵素组合物中再添加桂圆和山药,可使酵素的营养更加丰富和针对止咳化痰具有很好的治疗效果。
具体实施方式
实施例1
选取人参300g放入白酒中浸泡5-10分钟,再选取松柏叶400g与浸泡后的人参混合均匀后置入熬制好的糖汁内浸泡30-60天备用,取猕猴桃50g,大枣50g、枸杞50g、凤梨50g,切片并用水清洗后与备用的松柏叶及人参混合搅拌,然后经榨汁,过滤和去除沉淀物后萃取原液,添加食醋10g,白糖20g,姜汁20g后放入发酵桶内密封,并将其置于温度条件为30℃-35℃的环境下进行初次发酵,然后制作乳酸菌备用,制作流程为将配比好的由双歧杆菌、保加利亚乳杆菌和嗜热链球菌构成的乳酸菌发酵剂按0.5g/100mL的比例加入到培养基中,在温度为110-120℃的条件下进行灭菌操作,冷却10-20分钟,在温度条件为30-40℃的环境下活化18-36小时取得菌液后选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,当培养基变得浑浊时即得本乳酸菌,待初次发酵30-60天后打开发酵桶,添加50g已经制备好的乳酸菌后将其置于温度条件为20℃-30℃的环境下继续发酵,经过4-6个月二次发酵后即得本酵素。
实施例2
取人参100g,松柏叶200g,猕猴桃200g,大枣200g、枸杞100g、凤梨100g,食醋10g,白糖10g,姜汁20g,制备好的乳酸菌70g,按照实施例1的方式制作酵素。
实施例3
取人参150g,松柏叶300g,猕猴桃100g,大枣100g、枸杞30g、凤梨70g,食醋30g,白糖30g,姜汁40g,制备好的乳酸菌150g,按照实施例1的方式制作酵素。
实施例4
取人参200g,松柏叶250g,猕猴桃120g,大枣130g、枸杞80g、凤梨20g,食醋20g,白糖40g,姜汁20g,制备好的乳酸菌120g,按照实施例1的方式制作酵素。
实施例5
取人参250g,松柏叶300g,猕猴桃70g,大枣80g、枸杞60g、凤梨90g,食醋10g,白糖30g,姜汁30g,制备好的乳酸菌80g,按照实施例1的方式制作酵素。
实施例6
选取人参150g放入白酒中浸泡5-10分钟,再选取松柏叶350g与浸泡好的人参混合均匀后置入熬制好的糖汁内浸泡30-60天备用,取猕猴桃50g,大枣50g、枸杞20g、凤梨80g,桂圆100g,山药100g,切片并用水清洗后与备用的松柏叶及人参混合搅拌,然后经榨汁,过滤和去除沉淀物后萃取原液,添加食醋10g,白糖20g,姜汁20g后放入发酵桶内密封,并将其置于温度条件为30℃-35℃的环境下进行初次发酵,然后制作乳酸菌备用,制作流程为将配比好的由双歧杆菌、保加利亚乳杆菌和嗜热链球菌构成的乳酸菌发酵剂按0.5g/100mL的比例加入到培养基中,在温度为110-120℃的条件下进行灭菌操作,冷却10-20分钟,在温度条件为30-40℃的环境下活化18-36小时取得菌液后选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,当培养基变得浑浊时即得本乳酸菌,待初次发酵30-60天后打开发酵桶,添加50g已经制备好的乳酸菌后将其置于温度条件为20℃-30℃的环境下继续发酵,经过4-6个月二次发酵后即得本酵素。
实施例7
取人参250g,松柏叶200g,猕猴桃100g,大枣100g、枸杞50g、凤梨50g,桂圆30g,山药70g,食醋20g,白糖20g,姜汁30g,制备好的乳酸菌70g,按照实施例6的方式制作酵素。
实施例8
取人参200g,松柏叶250g,猕猴桃80g,大枣70g、枸杞60g、凤梨40g,桂圆50g,山药50g,食醋30g,白糖10g,姜汁40g,制备好的乳酸菌120g,按照实施例6的方式制作酵素。
实施例9
取人参150g,松柏叶150g,猕猴桃120g,大枣130g、枸杞80g、凤梨70g,桂圆60g,山药80g,食醋10g,白糖40g,姜汁10g,制备好的乳酸菌100g,按照实施例6的方式制作酵素。
实施例10
取人参150g,松柏叶300g,猕猴桃90g,大枣60g、枸杞40g、凤梨30g,桂圆80g,山药30g,食醋20g,白糖30g,姜汁20g,制备好的乳酸菌150g,按照实施例6的方式制作酵素。
Claims (9)
1.制作酵素的组合物,其特征在于:该组合物包括以下质量百分比的物料:松柏叶20-40%,人参10-30%,猕猴桃5-20%,大枣5-20%,枸杞1-10%,凤梨1-10%,乳酸菌5-15%,添加物3-13%。
2.根据权利要求1所述的组合物,其特征在于:该组合物中的物料还包括桂圆和山药。
3.根据权利要求2所述的组合物,其特征在于:该组合物中各物料的质量百分比为:松柏叶20-40%,人参15-25%,猕猴桃5-15%,大枣5-15%,枸杞1-10%,凤梨1-10%,桂圆1-10%,山药1-10%,乳酸菌5-15%,添加物3-13%。
4.根据权利要求1所述的组合物,其特征在于:所述添加物由食醋、白糖和姜汁构成,且三种物料的质量百分比分别为:食醋1-3%、白糖1-5%、姜汁1-5%。
5.利用权利要求1或2或3所述的该组合物制作酵素的方法,其特征在于包括以下步骤:首先将人参清洗后放入白酒内进行浸泡后取出并与松柏叶混合,然后将猕猴桃、大枣、枸杞、凤梨这4种原料切成片后放入水内进行清洗,再将清洗的4种原料取出后与混合后的松柏叶和人参进行搅拌,然后经榨汁、过滤和去除沉淀物后萃取原液,再将原液放入发酵桶内后加入添加物进行初次发酵,当发酵后打开发酵桶再向原液内添加制备好的乳酸菌继续发酵以做成本酵素。
6.根据权利要求5所述制作酵素的方法,其特征在于:所述人参清洗后放入白酒中浸泡时间为5-10分钟,而人参与松柏叶混合均匀先置入熬制好的糖汁内浸泡30-60天后再进行备用。
7.根据权利要求5所述制作酵素的方法,其特征在于:所述原液放入发酵桶内加入添加物进行初次发酵的时间采用30-60天,而添加乳酸菌进行发酵的温度采用20℃-30℃,发酵时间采用4-6个月。
8.根据权利要求5或7所述制作酵素的方法,其特征在于:所述乳酸菌通过以下步骤制成:先将乳酸菌发酵剂按0.5g/100mL的比例加入到培养基中,在温度为110-120℃的条件下进行灭菌操作,冷却10-20分钟,在温度条件为30-40℃的环境下活化18-36小时取得菌液后选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,且乳酸菌发酵剂包括双歧杆菌、保加利亚乳杆菌和嗜热链球菌,其中各原料质量百分比分别为:双歧杆菌20%-40%,保加利亚乳杆菌20%-40%,嗜热链球菌10%-20%。
9.根据权利要求5所述制作酵素的方法,其特征在于:所述原液放入发酵桶内加入添加物进行发酵温度为30℃-35℃。
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