CN107114635A - A kind of enzyme liquid and preparation method thereof - Google Patents
A kind of enzyme liquid and preparation method thereof Download PDFInfo
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- CN107114635A CN107114635A CN201710145971.9A CN201710145971A CN107114635A CN 107114635 A CN107114635 A CN 107114635A CN 201710145971 A CN201710145971 A CN 201710145971A CN 107114635 A CN107114635 A CN 107114635A
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- aloe
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 48
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 238000000034 method Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/143—Fermentum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Water Supply & Treatment (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
This application provides a kind of enzyme liquid, by weight, the liquid contains：The root of kudzu vine 15~25, mulberry fruit 12~20, Chinese yam 22~30, pawpaw 15~19, aloe 20~28 and sucrose 25~35.Its preparation method is as follows：Mixing said ingredients, obtain slurry, enzymolysis, in sealed fermenting tank, and addition sucrose, saccharomycete and the processing of lactobacillus-fermented ultra-high static pressure, membrane filtration are degerming, filling.Enzyme liquid produced by the present invention had both possessed health effect, and regulating human immunologic function.
Description
Technical field
The present invention relates to ferment field, in particular to a kind of enzyme liquid and preparation method thereof.
Background technology
Ferment is commonly called as the ferment of " enzyme ", is a kind of protein with catalytic activity.No matter animal or plant, all life
The activity of thing is required for the participation of enzyme, and human body is no exception, daily institute it is feeding digest and assimilate, the fortune of internal each organ
Work, metabolism of cell etc. are required for the activity of enzyme, it is seen then that enzyme has a major impact to the health of human body；
With the progress and the improvement of people's living standards of society, the health perception of people increasingly strengthens, advocated natural, foster
Raw, safety healthy Lifestyle progressively turns into the trend of society, and enzyme liquid is as a kind of natural, health, free of contamination strong
Kang Yinpin is deep to be favored；
Existing enzyme liquid composition and function are single, it is difficult to reach the effect of comprehensively regulating health；Accordingly, it is desirable to provide one
Plant the enzyme liquid for possessing comprehensively regulating health.
The content of the invention
The need for meeting prior art, the application provides a kind of enzyme liquid and preparation method thereof, obtained enzyme liquid
Possess Chinese medicine, tonic, fruit and plant in the health effect of one, immune function of human body can be adjusted again.
A kind of enzyme liquid, by weight, the enzyme liquid contain：The root of kudzu vine 15~25, mulberry fruit 12~20, Chinese yam 22~30,
Pawpaw 15~19, aloe 20~28 and sucrose 25~35.
It is preferred that, by weight, the enzyme liquid contains：The root of kudzu vine 19, mulberry fruit 14 and Chinese yam 24.
It is preferred that, by weight, the enzyme liquid contains：Chinese yam 30, pawpaw 19, aloe 28 and sucrose 35.
The preparation method of the enzyme liquid comprises the following steps：
1) slurry is prepared：The root of kudzu vine, mulberry fruit, Chinese yam, pawpaw and aloe are smashed, mixed；
2) digest：The pectase of the cellulase and 0.1~0.2wt% that add 0.1~0.2wt% in made slurry enters
After row enzymolysis, add 0.05~0.08wt% lipase, 0.05~0.08wt% protease and 0.2~0.5wt% α-
Amylase enzymolysis；
3) ferment：30~40wt% of sucrose, saccharomycete and lactic acid bacteria, fermentation 50~70 are added into obtained enzymolysis liquid
My god；
4) zymotic fluid is handled under ultra-high static pressure；
5) it is degerming and filling：The zymotic fluid handled through ultra-high static pressure is carried out membrane filtration it is degerming after sterile filling.
It is preferred that, the step 2) in, in enzymolysis 6~11 hours at pH and 35~45 DEG C of 5.0~6.5.
It is preferred that, in enzymolysis 4~8 hours at pH and 30~35 DEG C of 6.5~8.0.
It is preferred that, the vaccination ways of the saccharomycete and lactic acid bacteria are the inoculum concentration inoculating active bacterium number by 75~85g/t
For 1 × 105~1 × 130cfu/g active microbe powder.
It is preferred that, the step 3) in, saccharomycete is Angel Yeast, and lactic acid bacteria is lactobacillus acidophilus or lactobacillus fermenti.
It is preferred that, the ultra-high static pressure is 100-500MPa, and ultra-high static pressure processing time is 1-180 minutes；
It is preferred that, the step 5) in, the aperture of filter membrane is 0.08~0.15 μm.
Enzyme liquid prepared by the present invention adds the root of kudzu vine, mulberry fruit, Chinese yam, pawpaw and aloe；The root of kudzu vine is sweet cool, invigorating the spleen rising Yang, raw
Tianjin is quenched the thirst, and the biochemical source of money, is monarch drug in a prescription；Mulberries contain abundant activated protein, vitamin, amino acid, mineral matter and other components, have
Nourishing yin and nourishing blood, relaxes bowel, anti-aging, effect of beautifying face and moistering lotion；Chinese yam is rich in the trace element beneficial to human body, with taste
Cell is mended, help is strong, strengthen the function of body hematopoiesis；Aloe contains amino acid, polysaccharose substance, with acne-removing, skin-nourishing, kills
Bacterium anti-inflammatory, the effect for removing toxin；
Compared with immediate prior art, the technical scheme that the present invention is provided has the advantages that：
(1) present invention provides a kind of including the root of kudzu vine, mulberry fruit, Chinese yam, pawpaw and the enzyme liquid of aloe, possesses regulation and nurses one's health
Resultant effect, can both adjust the immunologic function of human body, can reach again conditioning health effect.
(2) present invention is in good taste using the root of kudzu vine, mulberry fruit, Chinese yam, pawpaw and aloe as the enzyme liquid of raw material, is of high nutritive value,
It is easy to absorb.
(3) preparation method of the invention is simple, additive-free, safe and reliable.
(4) present invention replaces traditional high-temp steam sterilizing with membrane filtration sterilization technique, is steamed so as to reduce to greatest extent
The consumption of vapour and cooling water, saves the energy, reduces production cost.
Embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment 1
The sucrose 25 of 15 aloe of the root of kudzu vine 15 mulberry fruit, 12 Chinese yam, 22 pawpaw 20
1) prepared by raw material:The root of kudzu vine of above-mentioned components by weight percent, mulberry fruit, Chinese yam, pawpaw and aloe are smashed, mixed, is mixed
Homogenate material；
2) digest:0.2wt% cellulase and 0.1wt% pectase are added in the mixing slurry, then again
The alpha-amylase of 0.08wt% lipase, 0.05wt% protease and 0.3wt% is added, is that 5, temperature is 35 DEG C in pH
Under the conditions of digest 6 hours, obtain enzymolysis liquid；
3) ferment：The enzymolysis liquid is placed in sealed fermenting tank, add 30wt% sucrose, add Angel Yeast and
Lactobacillus fermenti, is well mixed, and is fermented 50 days at 30 DEG C, obtains zymotic fluid；
4) static pressure is handled：By the zymotic fluid, static pressure is handled 20 minutes under 100MPa pressure；
5) it is degerming and filling：Zymotic fluid membrane aperture after static pressure is handled is degerming for 0.8 filter membrane, then carries out nothing
Bacterium is filling.
Embodiment 2
The sucrose 27 of 16 aloe of the root of kudzu vine 19 mulberry fruit, 14 Chinese yam, 24 pawpaw 23
1) prepared by raw material:The root of kudzu vine of above-mentioned components by weight percent, mulberry fruit, Chinese yam, pawpaw and aloe are smashed, mixed, is mixed
Homogenate material；
2) digest：0.1wt% cellulase and 0.2wt% pectase are added in the mixing slurry, then again
The alpha-amylase of 0.05wt% lipase, 0.08wt% protease and 0.3wt% is added, is that 7.0, temperature is 33 DEG C in pH
Under conditions of digest 6 hours, obtain enzymolysis liquid；
3) ferment：The enzymolysis liquid is placed in sealed fermenting tank, add 35wt% sucrose, add Angel Yeast and
Lactobacillus acidophilus, is well mixed, and is fermented 60 days at 32 DEG C, and zymotic fluid is obtained through settling, filtering and remove slag；
4) static pressure is handled：By the zymotic fluid, static pressure is handled 98 minutes under 305MPa pressure；
5) it is degerming and filling：Zymotic fluid membrane aperture after static pressure is handled is degerming for 0.11 filter membrane, Ran Houjin
Row sterile filling.
Embodiment 3
The sucrose 31 of 17 aloe of the root of kudzu vine 21 mulberry fruit, 18 Chinese yam, 28 pawpaw 26
1) prepared by raw material:The root of kudzu vine of above-mentioned components by weight percent, mulberry fruit, Chinese yam, pawpaw and aloe are smashed, mixed, is mixed
Homogenate material；
2) digest：0.16wt% cellulase and 0.19wt% pectase are added in the mixing slurry, then
The alpha-amylase of 0.06wt% lipase, 0.08wt% protease and 0.3wt% is added, is that 6.0, temperature is 42 in pH
Digested 8 hours under conditions of DEG C, obtain enzymolysis liquid；
3) ferment：The enzymolysis liquid is placed in sealed fermenting tank, add 37wt% sucrose, add Angel Yeast and
Lactobacillus acidophilus, is well mixed, and is fermented 65 days at 34 DEG C, and zymotic fluid is obtained through settling, filtering and remove slag；
4) static pressure is handled：By the zymotic fluid, static pressure is handled 45 minutes under 250MPa pressure；
5) it is degerming and filling：Zymotic fluid membrane aperture after static pressure is handled is degerming for 0.13 filter membrane, then carries out
Sterile filling.
Embodiment 4
The sucrose 35 of 19 aloe of the root of kudzu vine 25 mulberry fruit, 20 Chinese yam, 30 pawpaw 28
1) prepared by raw material：The root of kudzu vine of above-mentioned components by weight percent, mulberry fruit, Chinese yam, pawpaw and aloe are smashed, mixed, is mixed
Homogenate material；
2) digest：0.15wt% cellulase and 0.18wt% pectase are added in the mixing slurry, then
The alpha-amylase of 0.06wt% lipase, 0.07wt% protease and 0.3wt% is added, is that 8.0, temperature is 35 in pH
Digested 8 hours under conditions of DEG C, obtain enzymolysis liquid；
3) ferment：The enzymolysis liquid is placed in sealed fermenting tank, add 40wt% sucrose, add Angel Yeast and
Lactobacillus acidophilus, is well mixed, and is fermented 70 days at 35 DEG C, and zymotic fluid is obtained through settling, filtering and remove slag；
4) static pressure is handled:By the zymotic fluid, static pressure is handled 180 minutes under 500MPa pressure；
5) it is degerming and filling：Zymotic fluid membrane aperture after static pressure is handled is degerming for 0.15 filter membrane, Ran Houjin
Row sterile filling.
Saccharomycete of the present invention and the vaccination ways of lactic acid bacteria are to be by 75~85g/t inoculum concentration inoculating active bacterium number
1 × 105~1 × 130cfu/g active microbe powder；
It is preferred that, the vaccination ways of saccharomycete and lactic acid bacteria be by 80g/t inoculum concentration inoculating active bacterium number be 1 ×
120cfu/g active microbe powder.
Filter membrane of the present invention is tubular ceramic membrane, and membrane area is 0.2m2, membrane aperture is 0.08~0.15 μm,
0.15~0.23Mpa of operating pressure, 1500~4200L/h of flow velocity；
It is as follows that zymotic fluid carries out the degerming processing step of membrane filtration：
1) ceramic film component is sterilized with 100 DEG C of high-temperature steam, sterilizing time is 20-25 minutes；
2) micro-filtration that ceramic membrane equipment carries out zymotic fluid is started after ceramic film component is cooled to room temperature；
3) in the zymotic fluid feeding batch can after micro-filtration, heat exchanger is flowed through in the presence of centrifugal pump into ceramic membrane group
Part；It is dissolved in the small molecule fermentation broth contents permeation ceramic membrane of water, the microorganism such as bacterium is by ceramic membrane interception；
4) zymotic fluid of permeation ceramic membrane is filling into fermentation tank, and trapped fluid is returned in batch can through pipeline.
Table 1：Embodiment 1-4 ferment raw material is constituted
Below using mouse as experimental subjects, further illustrate the enzyme liquid of 1-4 of embodiment of the present invention offers to immunologic function
Adjustment effect.
1 material and method
1.1 material
The enzyme liquid that 1-4 of the embodiment of the present invention is provided；
Sheep Blood：Jilin University's animal experimental center.
1.2 experimental animal
Kunming mouse, male, 18~22g of body weight, Jilin University's Experimental Animal Center, quality certification number：SCXK- (Ji)
2013-0001。
1.3 experiment packets
72 mouse are taken, breeding observing 3d is divided into 6 groups, group 1, group 2, group 3, group 4, model group and blank control group, every group
12, group 1-4 distinguishes the enzyme liquid 15mL described in gavage embodiment of the present invention 1-4, blank control group and the oral gavage of model group
Equivalent distilled water.The daily gavage of each group animal once, continuous gavage 30d.
1.4 instrument
MCO-175 CO2gas incubators：Japanese Sanyo companies；TDL-40B low speed desk centrifuges：Town in Shanghai booth section
Learn instrument plant；Superclean bench；Micropore hemagglutination test plate：Beijing Ding Guo biotechnologys Co., Ltd；High-pressure sterilizing pot；It is dynamic
Thing electronic scale；Drinking bottle；Operating scissors；Ophthalmic tweezers；Gastric perfusion needle.
1.5 method
1.5.1 the collection sheep taking blood from jugular vein of Sheep Blood, sheep blood is put into the sterilizing conical flask of bead, towards one
Individual direction is shaken, and to take off fiber, is put into 4 DEG C of refrigerators and saves backup, can preserve 2 weeks.
1.5.2 animal is immunized and serum separation takes sheep blood, with brine 3 times, 3000r/min is centrifuged every time,
10min.Hematocrit sheep red blood cell (SRBC) (SRBC) is made into 2% (v/v) thin suspension with physiological saline, group 1-4 and model group it is small
Mouse intraperitoneal injection 0.2mL is immunized.After 4d, extract eyeball and take blood in centrifuge tube, place about 1h, solidification blood and tube wall are shelled
From, serum is fully separated out, 3000r/min centrifugation 10min, collect serum.Peel off taking-up group 1-4, model group and blank control
The mouse spleen of group, claims its quality, calculates its spleen index.
Spleen index=spleen quality (g)/mouse last body weight (g)
1.5.3 the serum of different dilution factors is respectively placed in micro by agglutinating reaction physiological saline by serum doubling dilution
In hemagglutination test plate, per the μ L of hole 50,50 μ L0.5% (v/v) SRBC suspensions are added, are mixed, loads in the square position of moistening and adds
Lid, in 37 DEG C of incubation 3h, observes hemagglutination degree.
1.5.4 antibody product is calculated as follows in data processing and result judgement serum agglutination degree：
Antibody level=S+2S2+3S3.....nSn
In formula：N is the index of two-fold dilution；S represents the rank of aggegation degree.
1.6 data processing
Test data carries out statistical disposition using variance analysis.Each group of data is represented with x ± s, using SPSS16.0 softwares
Carry out variance analysis and t is examined, p<0.05 is significant difference, statistically significant.
2 results and analysis
2.1 enzyme liquids are to mouse weight weightening and the influence of immune organ (spleen)
The enzyme liquid of table 2 is to mouse weight weightening and the influence of spleen index
Note：Compared with model group, * p<0.05, * * p<0.01
From table 2, before nursing, animal is grouped at random, feeds after 30d, and the mouse weight weightening for giving enzyme liquid is obvious
Less than model group and naive mice weight gain.Enzyme liquid is the sticky liquid of comparison, and glucide therein may make small
Mouse has satiety, thus influence feed, so that its weight gain slows down.
As shown in Table 2, model group is compared with blank group, and the spleen index of model group is substantially less than the spleen index of blank group, table
The immunity degradation of bright model group.Group 1-4 spleen index is compared with model group, and the spleen index to ferment group is significantly higher than model group
Spleen index (p<0.05).Spleen is the important immune organ of human body, and humoral immunity is relevant with B cell, and spleen is B cell synthesis
Place, so spleen is relevant with humoral immunity.The spleen index of group 1-4 mouse shows ferment liquid energy to body apparently higher than model group
Liquid is immune to play a part of positive regulator.
Influence of 2.2 enzyme liquids to mice serum hemolysin
Influence of the enzyme liquid of table 3 to mice serum hemolysin
Note：Compared with model group, * p<0.05, * * p<0.01
Serum hemolysin can represent that humoral immunity is with antibody product into positive correlation, and antibody product is got over antibody product
Greatly, show that humoral immunity effect is stronger；As shown in Table 3, after gavage mouse the present embodiment 1-4 enzyme liquid 30d, as a result show,
Group 1-4 is compared with model group, and antibody product shows that enzyme liquid group 1-4 is remarkably improved the body of mouse apparently higher than model group
Liquid immune level.
The above embodiments are merely illustrative of the technical scheme of the present invention and are not intended to be limiting thereof, although with reference to above-described embodiment pair
The present invention is described in detail, and those of ordinary skill in the art can still enter to the embodiment of the present invention
Row modification or equivalent substitution, these any modifications or equivalent substitution without departing from spirit and scope of the invention, in application
Within pending claims of the invention.
Claims (10)
1. a kind of enzyme liquid, it is characterised in that by weight, the enzyme liquid contains：The root of kudzu vine 15~25, mulberry fruit 12~20, mountain
Medicine 22~30, pawpaw 15~19, aloe 20~28 and sucrose 25~35.
2. a kind of enzyme liquid as claimed in claim 1, it is characterised in that by weight, the enzyme liquid contains：The root of kudzu vine 19,
Mulberry fruit 14 and Chinese yam 24.
3. a kind of enzyme liquid as claimed in claim 1, it is characterised in that by weight, the enzyme liquid contains：Chinese yam 30,
Pawpaw 19, aloe 28 and sucrose 35.
4. a kind of preparation method of enzyme liquid as claimed in claim 1, this method comprises the following steps：
1) slurry is prepared：The root of kudzu vine, mulberry fruit, Chinese yam, pawpaw and aloe are smashed, mixed；
2) digest：The pectase of cellulase and 0.1~0.2wt% that 0.1~0.2wt% is added in made slurry carries out enzyme
Xie Hou, adds the alphalise starch of 0.05~0.08wt% lipase, 0.05~0.08wt% protease and 0.2~0.5wt%
Enzyme is digested；
3) ferment：30~40wt% of sucrose, saccharomycete and lactic acid bacteria are added into obtained enzymolysis liquid, is fermented 50~70 days；
4) zymotic fluid is handled under ultra-high static pressure；
5) it is degerming and filling：The zymotic fluid handled through ultra-high static pressure is carried out membrane filtration it is degerming after sterile filling.
5. a kind of preparation method of enzyme liquid as claimed in claim 4, it is characterised in that the step 2) in, in 5.0~
Digested 6~11 hours at pH and 35~45 DEG C of 6.5.
6. a kind of preparation method of enzyme liquid as claimed in claim 4, it is characterised in that the step 2) in, in 6.5~
Digested 4~8 hours at pH and 30~35 DEG C of 8.0.
7. a kind of preparation method of enzyme liquid as claimed in claim 4, it is characterised in that the saccharomycete and lactic acid bacteria connect
The active microbe powder that it is 1 × 105~1 × 130cfu/g by 75~85g/t inoculum concentration inoculating active bacterium number that the mode of kind, which is,.
8. a kind of preparation method of enzyme liquid as claimed in claim 4, it is characterised in that the step 3) in, saccharomycete is
Angel Yeast, lactic acid bacteria is lactobacillus acidophilus or lactobacillus fermenti.
9. a kind of preparation method of enzyme liquid as claimed in claim 4, it is characterised in that the step 4) in, the superelevation
Static pressure is 100-500MPa, and ultra-high static pressure processing time is 1-180 minutes；
10. a kind of preparation method of enzyme liquid as claimed in claim 4, it is characterised in that the step 5) in, filter membrane
Aperture is 0.08~0.15 μm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108175091A (en) * | 2017-12-29 | 2018-06-19 | 黄冈师范学院 | A kind of preparation method of the composite enzyme with antioxidant activity |
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