CN107125735A - A kind of matrimony vine composite enzyme and preparation method thereof - Google Patents
A kind of matrimony vine composite enzyme and preparation method thereof Download PDFInfo
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- CN107125735A CN107125735A CN201710302953.7A CN201710302953A CN107125735A CN 107125735 A CN107125735 A CN 107125735A CN 201710302953 A CN201710302953 A CN 201710302953A CN 107125735 A CN107125735 A CN 107125735A
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- matrimony vine
- apple
- grape
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- composite enzyme
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- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 159
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 159
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 80
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 80
- 239000002131 composite material Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 68
- 238000000855 fermentation Methods 0.000 claims abstract description 67
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- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 58
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 56
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 56
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 56
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- 239000006041 probiotic Substances 0.000 claims abstract description 39
- 235000018291 probiotics Nutrition 0.000 claims abstract description 39
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- 239000000811 xylitol Substances 0.000 description 10
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 9
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- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
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- 230000000675 anti-caries Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
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- 238000010828 elution Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
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- 230000002496 gastric effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 238000004904 shortening Methods 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- YTBSYETUWUMLBZ-QWWZWVQMSA-N D-threose Chemical compound OC[C@@H](O)[C@H](O)C=O YTBSYETUWUMLBZ-QWWZWVQMSA-N 0.000 description 1
- 101100256850 Drosophila melanogaster EndoA gene Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- XACHQDDXHDTRLX-GMPBGBGESA-N Physalien Natural products O=C(O[C@H]1CC(C)(C)C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C=2C(C)(C)C[C@H](OC(=O)CCCCCCCCCCCCCCC)CC=2C)\C)/C)\C)/C)=C(C)C1)CCCCCCCCCCCCCCC XACHQDDXHDTRLX-GMPBGBGESA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- DMASLKHVQRHNES-FKKUPVFPSA-N beta-cryptoxanthin Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C DMASLKHVQRHNES-FKKUPVFPSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- -1 carotenoid ester Chemical class 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019244 cryptoxanthin Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229930184989 physalin Natural products 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 239000002699 waste material Substances 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
- XACHQDDXHDTRLX-HZXCUAKRSA-N zeaxanthin dipalmitate Chemical compound CC1(C)CC(OC(=O)CCCCCCCCCCCCCCC)CC(C)=C1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CC(OC(=O)CCCCCCCCCCCCCCC)CC1(C)C XACHQDDXHDTRLX-HZXCUAKRSA-N 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
- 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
Abstract
The invention discloses a kind of matrimony vine composite enzyme and preparation method thereof, preparation method includes：Apple, grape, matrimony vine and Hippophae Rhamnoides L. juice are weighed respectively, first cleans up apple and grape with clear water respectively, immersion 30min~60min in 0.2% sulfurous acid solution is put into, and mashing respectively is prepared into apple pulp and grape slurry；Then by matrimony vine boiling water shower, in the water for being added to 50 DEG C~60 DEG C, rehydration 30min~60min, mashing is prepared into wolfberry fruit syrup；Finally apple pulp, grape slurry, wolfberry fruit syrup and Hippophae Rhamnoides L. juice are added in fermentation tank, stirring is prepared into material liquid to well mixed；Ferment at constant temperature under probiotics, 40 DEG C~45 DEG C environment is added into material liquid, zymotic fluid is obtained；Stachyose is added into zymotic fluid, obtain matrimony vine composite enzyme, composite enzyme is on the basis of the existing nutriment of matrimony vine, sea-buckthorn, apple, grape is retained, pass through microbial fermentation, nutriment is promoted to be more easy to be absorbed by the body, meanwhile, matrimony vine composite enzyme, which has concurrently, to relax bowel, improves the effect of intestines and stomach fungus strain.
Description
Technical field
The present invention relates to processing of agriculture product field, more particularly to a kind of matrimony vine composite enzyme and preparation method thereof.
Background technology
Matrimony vine (medlar) is a kind of plant of integration of drinking and medicinal herbs.In matrimony vine rich in LBP-X, matrimony vine flavones, glycine betaine,
Carotenoid, carotenoid ester, vitamin C, several amino acids, kryptoxanthin, zeaxanthin, physalin, sterols, phenol
The nutriments such as class, organic acid, a variety of ferment and SOD.In recent years, matrimony vine processing enterprise emerges rapidly like the mushrooms after rain, city
A feast for the eyes matrimony vine product is occurred in that on face, such as：Matrimony vine pulp, canned matrimony vine.But, when eating above-mentioned matrimony vine product,
Absorption of nutrient ingredients in matrimony vine is insufficient, and the utilization rate of nutriment is low.
Ferment is also known as enzyme (enzyme), is the active macromolecules with catalytic action produced by organism.Human body
Metabolism, caloric intake, growth and breeding etc. biological phenomena be required for the help of ferment complete.When human body endo enzyme
Effect is weak or reduces, and just has various symptoms appearance.Such as enteron aisle fungus strain is a kind of typical ferment, and regulation enteron aisle fungus strain is put down
Weighing apparatus, promotes digesting and assimilating for nutriment.
Matrimony vine is prepared into matrimony vine composite enzyme by prior art, to expect the utilization rate for improving nutriment in matrimony vine.Such as：
CN201410326646.9 discloses a kind of preparation method of matrimony vine composite enzyme, and the present invention relates to a kind of matrimony vine composite enzyme
Preparation method, the purpose is to provide a kind of processing through matrimony vine, enzymolysis, hypoglycemic ferments, lactic acid fungus strain ferments, ultrasonic cryogenic is dense
Contracting, allotment, the technique such as dry, crush and prepares a kind of matrimony vine composite enzyme, polysaccharide in the matrimony vine composite ferment powder of this method preparation,
Lactic acid fungus strain, SOD activity and general flavone content are than significantly improving in Lycium chinense juice.
Matrimony vine composite enzyme prepared by existing matrimony vine composite enzyme preparation method, although improve nutrition to a certain extent
The content of material.But, the absorption difference of nutriment in the matrimony vine of matrimony vine composite enzyme prepared by prior art.
The content of the invention
Present invention purpose is to provide a kind of matrimony vine composite enzyme and preparation method thereof, and the composite enzyme is being protected
Stay on the basis of the existing nutriment of matrimony vine, sea-buckthorn, apple, grape, by microbial fermentation, promote the absorption of nutriment,
Meanwhile, matrimony vine composite enzyme, which has concurrently, to relax bowel, improves the effect of intestines and stomach fungus strain.
The embodiment of the present application first aspect shows a kind of preparation method of matrimony vine composite enzyme, and methods described includes：
Apple, grape, matrimony vine and Hippophae Rhamnoides L. juice are weighed respectively, and the apple and the grape are cleaned dry with clear water respectively
Only, it is put into 0.2% sulfurous acid solution immersion 30min~60min, then after being rinsed well with purified water, prepared by mashing respectively
Into apple pulp and grape slurry, by matrimony vine boiling water shower, in the water for being added to 50 DEG C~60 DEG C, rehydration 30min~
60min, mashing is prepared into wolfberry fruit syrup；
The parts by weight of the apple, the grape, the matrimony vine and the Hippophae Rhamnoides L. juice are respectively:25%~40%, 10%
~20%, 20%~30% and 20%~35%；
By the apple pulp, the grape slurry, the wolfberry fruit syrup and the Hippophae Rhamnoides L. juice are added in fermentation tank, are stirred to mixed
Conjunction is uniformly prepared into material liquid；
Ferment at constant temperature, the zymotic fluid after being fermented under probiotics, 40 DEG C~45 DEG C environment are added into the raw material；
Sugar is added into described zymotic fluid, matrimony vine composite enzyme is obtained, the sugar includes：Stachyose.
Selectable, described that sugar is added into zymotic fluid, the step of obtaining matrimony vine composite enzyme includes：
The zymotic fluid is crossed into screen cloth, stachyose is added and obtains matrimony vine composite enzyme；
The aperture of the screen cloth is the mesh of 80 mesh~100.
Selectable, the sugar also includes：FOS and/or xylitol.
It is selectable, matrimony vine boiling water shower, in the water for being added to 50 DEG C~60 DEG C, rehydration 30min~60min,
In the step of mashing is prepared into wolfberry fruit syrup；
The mass ratio of the matrimony vine and described 50 DEG C~60 DEG C of water is 1:2.
Selectable, the probiotics is：The Bifidobacterium system in lactic acid fungus strain, Kefir grains bacterium grain in Kefir grains bacterium grain
And the yeast fungus strain mixing in Kefir grains bacterium grain, the addition of the probiotics for the material liquid quality 0.5 ‰~
0.7‰。
Selectable, the quality of the yeast fungus strain accounts for the quality 7%~12.5% of the probiotics.
Selectable, the quality of the lactic acid fungus strain accounts for the quality 50.0%~87.0% of the probiotics.
Selectable, the quality of the Bifidobacterium system accounts for the quality 30.8%~43.5% of the probiotics.
The embodiment of the present application second aspect shows a kind of matrimony vine composite enzyme, and the matrimony vine composite enzyme is real by application itself
The preparation method exemplified is applied to be prepared from.
From above technical scheme, the embodiment of the present application shows a kind of matrimony vine composite enzyme and preparation method thereof, described
Preparation method includes：Apple, grape, matrimony vine and Hippophae Rhamnoides L. juice are weighed respectively, and the apple and the grape are cleaned with clear water respectively
Totally, it is put into 0.2% sulfurous acid solution immersion 30min~60min, then after being rinsed well with purified water, point is beaten respectively
Apple pulp and grape slurry are prepared into, by matrimony vine boiling water shower, in the water for adding 50 DEG C~60 DEG C, rehydration 30min~
60min, is beaten and is prepared into wolfberry fruit syrup, the apple, and the parts by weight of grape medlar and the Hippophae Rhamnoides L. juice are respectively:25%~
40%, 10%~20%, 20%~30% and 20%~35%；By the apple pulp, the grape slurry, the wolfberry fruit syrup and institute
State Hippophae Rhamnoides L. juice to be added in fermentation tank, stirring is prepared into material liquid to well mixed；Probiotics, 40 are added into the material liquid
DEG C~45 DEG C of environment under ferment at constant temperature, obtain zymotic fluid；Stachyose is added into the zymotic fluid, matrimony vine composite enzyme is obtained.
Contain stachyose, apple, grape, matrimony vine, Hippophae Rhamnoides L. juice and lactic acid fungus strain in the matrimony vine composite enzyme, retain apple
Really, while grape, matrimony vine, Hippophae Rhamnoides L. juice nutriment, probiotics can suppress spoilage organisms/pathogenic bacteria in human body intestinal canal, regulation
Enteron aisle fungus strain is balanced, and promotes digesting and assimilating for nutriment.
Further, a variety of tartaric acid are contained in grape, the pH of matrimony vine composite enzyme is adjusted to faintly acid, faintly acid bar by tartaric acid
Be conducive to the survival of probiotics under part, shorten fermentation time；Tartaric acid promotes intestines peristalsis simultaneously, is put down so as to adjust intestinal absorption
Weighing apparatus, and then promote absorption of the human body to nutriment.
Further, the cellulose that matrimony vine is combined in the food that apple is high microsteping, apple meets water in enteron aisle and forms densification
Network, the network maintains moisture, has lubrication to enteron aisle, be conducive to defecation；Meanwhile, network is to maintaining the prebiotic of enteron aisle
Bacterium structure plays an important role；Toxin in intestinal contents can be adsorbed by cellulose in apple, contact of the intestinal mucosa with poisonous substance
Chance is reduced, and mitigates the burden of intestinal mucosa.
Hippophae Rhamnoides L. juice, can nurse one's health the function of the internal organs such as spleen, stomach, liver, kidney, blocked from source cause hair constipation symptom root by.
The matrimony vine composite enzyme prepared by the preparation method shown in the embodiment of the present application is remaining the existing nutrients of the raw materials such as matrimony vine
By the synergy between raw material on the basis of matter, while enhancing the nutriment of raw material in itself, promote nutriment
Absorption, matrimony vine composite enzyme have relaxes bowel, improve gastrointestinal bacterial flora effect.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to institute in embodiment
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the present invention
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is the structure chart of Kefir grains bacterium grain；
Fig. 2 is according to a flow chart for being preferable to carry out a kind of matrimony vine composite enzyme for exemplifying and preparation method thereof.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Whole description, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
It is worth noting that：
" probiotics " one word shown in the embodiment of the present application refers to Kefir grains bacterium grain.
" yeast fungus strain " refers to capsule bacterium, the common name of basidiomycetes Deng Ji sections unicellular fungi in Kefir grains bacterium grain.
" Bifidobacterium system " refer to Kefir grains bacterium grain in Gram-positive, do not move, cell is in sometimes in shaft-like, one end
The common name of forked, the bacterium category of strictly anaerobic.
" lactic acid fungus strain " refers to common name of the class of lactic acid one without gemma, gram-positive bacterium in Kefir grains bacterium grain.
Yeast fungus strain, Bifidobacterium system, the specific incubation of lactic acid fungus strain is as follows：
First we commercially Kefir grains bacterium grain (concrete form is shown in Fig. 1), by the Kefir grains bacterium grain put into
Cultivated in yeast fungus strain culture medium, obtain the yeast fungus strain in Kefir grains bacterium grain, then by the yeast fungus strain in Kefir grains bacterium grain,
It is enlarged culture standby.
Kefir grains bacterium grain is put into Bifidobacterium system culture medium and cultivated, the bifid bar in Kefir grains bacterium grain is obtained
Fungus strain, is then to be enlarged culture standby by the Bifidobacterium in Kefir grains bacterium grain.
Kefir grains bacterium grain is put into lactic acid fungus strain culture medium and cultivated, the lactic acid bacteria in Kefir grains bacterium grain is obtained
System, then by the lactic acid fungus strain in Kefir grains bacterium grain, is enlarged culture standby.
Fig. 2 is a kind of preparation method of matrimony vine composite enzyme shown in the embodiment of the present application, and methods described includes following step
Suddenly：
S101 weighs apple, grape, matrimony vine and Hippophae Rhamnoides L. juice respectively, and the apple and the grape are cleaned with clear water respectively
Totally, it is put into 0.2% sulfurous acid solution immersion 30min~60min, then after being rinsed well with purified water, respectively mashing system
For into apple pulp and grape slurry, by matrimony vine boiling water shower, in the water for adding 50 DEG C~60 DEG C, rehydration 30min~
60min, mashing is prepared into wolfberry fruit syrup.
The parts by weight of the apple, the grape, the matrimony vine and the Hippophae Rhamnoides L. juice are respectively:25%~40%, 10%
~20%, 20%~30% and 20%~35%.
The embodiment of the present application is handled the surface of apple and grape using 0.2% sodium sulfite, one side sulfurous
Sour sodium can have strong inhibitory action to the oxidizing ferment in apple or grape, effectively prevent apple or/and grape to be oxidized,
Retain original color of apple or/and grape, and then the color of the matrimony vine composite enzyme of guarantee preparation is orange red.On the other hand
0.2% sodium sulfite can kill the microorganism such as apple or grape surface bacteria, fungi.
By matrimony vine boiling water shower, some microorganisms of matrimony vine surface presence on the one hand can be killed, while removing matrimony vine
Some impurity on surface.
Contain numerous nutriments in matrimony vine, wherein it is no lack of some water miscible nutriments, some water miscible battalion
Solubility rise of the material in boiling water is supported, the mode according to immersion kills the microorganism on matrimony vine surface, it will cause matrimony vine
The loss of middle nutriment.Therefore the embodiment of the present application is handled matrimony vine by the way of boiling water elution.Then will elution
Matrimony vine afterwards is added to rehydration in 50 DEG C~60 DEG C of water.
The apple pulp, the grape slurry, the wolfberry fruit syrup and the Hippophae Rhamnoides L. juice are added in fermentation tank by S102, stirring
Material liquid is prepared into well mixed；
S103 adds ferment at constant temperature under probiotics, 40 DEG C~45 DEG C environment into the raw material, obtains zymotic fluid；
The embodiment of the present application shows that no longer producing bubble in fermentation process generation bubble, fermentation tank regards as fermentation termination.
S104 adds sugar into the zymotic fluid, obtains matrimony vine composite enzyme, and the sugar includes：Stachyose, FOS,
Xylitol.
The embodiment of the present application, obtains zymotic fluid, then in zymotic fluid by probiotics and raw material in fermentation cylinder for fermentation first
Middle addition stachyose, it is therefore intended that, probiotics plays the role of degraded during fermentation to sugar, if adding water before fermentation
Threose, during the fermentation, stachyose of degrading causes the waste of stachyose to probiotics.
The embodiment of the present application adds stachyose after fermentation ends, and on the one hand stachyose can adjust the sweet tea of matrimony vine ferment
Taste, mouthfeel, the opposing party add stachyose and are conducive to probiotics in survival.
The matrimony vine ferment prepared by the matrimony vine composite enzyme preparation method shown in the embodiment of the present application, the matrimony vine is combined
Contain stachyose, apple, grape, matrimony vine, Hippophae Rhamnoides L. juice and lactic acid fungus strain in ferment, retain apple, grape, matrimony vine, Hippophae Rhamnoides L. juice
While nutriment, probiotics can suppress spoilage organisms/pathogenic bacteria in human body intestinal canal, and regulation enteron aisle fungus strain balance promotes battalion
Support digesting and assimilating for material.
Further, matrimony vine composite enzyme adds stachyose and/or FOS, improves rapidly into human body alimentary canal interior energy
Environment in human body alimentary canal, adjusts probiotics colony balance, can promote to form dominant bacteria status of the probiotics in alimentary canal, presses down
The production of the spoilage organisms such as the sour clostridium of aerogenesis production processed, produces a large amount of physiological activators, adjusts gut pH, goes out in addition
Pathogenic bacteria are killed, spoilage product generation is checked, suppress endogenous carcinogenic generation and absorption, and decomposition derives Multiple immunizations work(
Can the factor.
Further, a variety of tartaric acid are contained in grape, the pH of matrimony vine composite enzyme is adjusted to faintly acid, faintly acid bar by tartaric acid
Be conducive to the survival of probiotics under part；Tartaric acid promotes intestines peristalsis simultaneously, so as to adjust intestinal absorption balance, and then promotes nutrition
The absorption of material.
Further, apple is that cellulose in the food of high microsteping, apple meets the network that water forms densification, institute in enteron aisle
State network and maintain moisture, have lubrication to enteron aisle, be conducive to defecation, meanwhile, network rises to the probiotics structure for maintaining enteron aisle
Important function；Toxin in intestinal contents can be adsorbed by cellulose in apple, and the touch opportunity of intestinal mucosa and poisonous substance is reduced,
Mitigate the burden of intestinal mucosa.
Hippophae Rhamnoides L. juice, can nurse one's health the function of the internal organs such as spleen, stomach, liver, kidney, blocked from source cause hair constipation symptom root by.
The matrimony vine composite enzyme prepared by the preparation method shown in the embodiment of the present application is remaining the existing nutrients of the raw materials such as matrimony vine
By the synergy between raw material on the basis of matter, while enhancing the nutriment of raw material in itself, promote nutriment
Absorption, matrimony vine composite enzyme have relaxes bowel, improve intestines and stomach fungus strain effect.
It is selectable, the zymotic fluid is crossed into screen cloth, stachyose is added and obtains matrimony vine composite enzyme.
The aperture of the screen cloth is the mesh of 80 mesh~100.
, it is necessary to which matrimony vine is beaten in the preparation process of matrimony vine composite enzyme, during matrimony vine is beaten, matrimony vine pulp
Pulverized mashing, but matrimony vine seed, still exist with granular form, the matrimony vine composite enzyme product for causing to prepare it is clear
Clear degree declines.The embodiment of the present application, to filtering fermentation liquor, on the one hand can ensure the effect of filtering using the screen cloth of the mesh of 80 mesh~100
Rate, shortens the time prepared；On the other hand ensure that matrimony vine seed is removed by 100%.
Selectable, sugar also includes：FOS and/or xylitol.
Embodiment shown in the application adds FOS and/or xylitol in zymotic fluid.
30g~50g FOS is added in every liter of zymotic fluid.
FOS is that have regulation enterobacteriaceae, meanwhile, FOS has the healthcare function of anti-caries tooth.The present embodiment system
Standby matrimony vine composite enzyme, both ensure that the sweet mouthfeel of matrimony vine composite enzyme, while having guarantor's healthcare function of anti-caries tooth concurrently.
30g~50g xylitol is added in every liter of zymotic fluid.
The embodiment of the present application adds xylitol in the preparation process of matrimony vine composite enzyme, and xylitol can improve matrimony vine and answer
The mouthfeel of ferment is closed, the matrimony vine composite enzyme exquisiteness prepared is smooth.The embodiment of the present application prepare matrimony vine composite enzyme by
To the pro-gaze of the numerous consumer groups.
It is selectable, matrimony vine boiling water shower, in the water for being added to 50 DEG C~60 DEG C, rehydration 30min~60min,
In the step of mashing is prepared into wolfberry fruit syrup；
The mass ratio of the matrimony vine and described 50 DEG C~60 DEG C of water is 1:2.
Selectable, the probiotics is：The Bifidobacterium system in lactic acid fungus strain, Kefir grains bacterium grain in Kefir grains bacterium grain
And the yeast fungus strain mixing in Kefir grains bacterium grain, the addition of the probiotics is 0.5 ‰~the 0.7 ‰ of the material liquid.
Applicant is in matrimony vine composite enzyme preparation process, in the hair equipped with apple pulp, grape slurry, wolfberry fruit syrup and Hippophae Rhamnoides L. juice
Different probiotics are added in fermentation tank, fermentation is carried out and prepares matrimony vine composite enzyme.
Then the matrimony vine composite enzyme prepared is compared, comparison result shows, when using Kefir granule conduct
During the probiotics of matrimony vine composite enzyme fermentation process, the matrimony vine ferment delicate mouthfeel of preparation is smooth, the color of matrimony vine composite enzyme
In orange red.
In order to ensure the mouthfeel color of matrimony vine composite enzyme, the embodiment of the present application uses Kefir grains bacterium grain as probiotics,
Fermented.
In fermentation process because Kefir grains bacterium grain is solid granular, during fermentation addition strain, claim when weighing strain
Amount is inconvenient, it is impossible to carry out accurate weighing；Meanwhile, because strain is solid granular, cause fermentation when can produce it is uneven existing
As making discovery from observation, the feed liquid fermenting speed around bacterium grain is too fast.
In order to ensure the homogeneity of fermentation, shorten fermentation time, the species and consumption of the embodiment of the present application probiotics are carried out
Optimization.Specific practice is as follows：
First we commercially Kefir grains bacterium grain (concrete form is shown in Fig. 1), by the Kefir grains bacterium grain put into
Cultivated in yeast fungus strain culture medium, obtain the yeast fungus strain in Kefir grains bacterium grain, then by the yeast fungus strain in Kefir grains bacterium grain,
It is enlarged culture standby.
Kefir grains bacterium grain is put into Bifidobacterium system culture medium and cultivated, the bifid bar in Kefir grains bacterium grain is obtained
Fungus strain, is then to be enlarged culture standby by the Bifidobacterium in Kefir grains bacterium grain.
Kefir grains bacterium grain is put into lactic acid fungus strain culture medium and cultivated, the lactic acid bacteria in Kefir grains bacterium grain is obtained
System, then by the lactic acid fungus strain in Kefir grains bacterium grain, is enlarged culture standby.
Then using the lactic acid fungus strain in the Kefir grains bacterium grain shown in the embodiment of the present application, the bifid bar in Kefir grains bacterium grain
Yeast fungus strain in fungus strain and Kefir grains bacterium grain is mixed as probiotics, is fermented, prepares matrimony vine composite enzyme.
In order to ensure that the mouthfeel of matrimony vine composite enzyme prepared, smell, color and luster are favored by consumers in general, the application
Embodiment is to the Bifidobacterium system in the lactic acid fungus strain in Kefir grains bacterium grain, Kefir grains bacterium grain and the saccharomycete in Kefir grains bacterium grain
System's mixing is probed into as the addition of probiotics.
Embodiment 1：
(1) apples of 30% parts by weight, the Hippophae Rhamnoides L. juice of 32% parts by weight, the matrimony vine of 25% parts by weight, 13% are weighed respectively
After parts by weight grape, apple and grape are rinsed well with clear water, 30min is soaked with 0.2% sulfurous acid solution, purified water is used
Shower, is beaten standby；
(2) matrimony vine is clean afterwards according to 1 with boiling water shower:2 ratio is beaten after adding 60 DEG C of warm water rehydration 60min
It is standby；
(3) apple pulp, grape slurry, wolfberry fruit syrup and Hippophae Rhamnoides L. juice are fitted into fermentation tank, stirred to well mixed；
(4) Kefir grains bacterium grain is added according to the addition of material liquid quality 0.7 ‰, is placed in 42 DEG C of insulating boxs and cultivates, directly
To fermentation ends；
(5) take clarified solution standby with 100 mesh sieve net filtrations after fermentation ends；
(6) stachyose, 40g/L addition are added into clarification enzyme liquid to clarification according to 60g/L addition respectively
FOS is added in enzyme liquid, 50g/L addition adds xylitol into clarification enzyme liquid.
Embodiment 2：
Embodiment 1 is repeated according to identical step, still, Kefir grains bacterium grain is changed into lactic acid bacteria in Kefir grains bacterium grain
Bifidobacterium system in system, Kefir grains bacterium grain and the mixed bacteria of the yeast fungus strain in Kefir grains bacterium grain, its ratio is 2:1:
0.25。
Experimental result：The solid content of mixed liquor is 11 before fermentation, and total sugar content is 6.8, and pH value is 3.24, fermentation
Its solid content is 8 after 168 hours, and total sugar content is 4.78, and pH value is 4.04, and product tart flavour is soft, and fragrance is protruded, color and luster
In orange red.
Embodiment 3：
Photograph with step repeat embodiment 1, still, by Kefir grains bacterium grain change into Kefir grains bacterium grain in lactic acid fungus strain,
Bifidobacterium system in Kefir grains bacterium grain and the mixed bacteria of the yeast fungus strain in Kefir grains bacterium grain, its ratio is 1:1:0.5.And
The quality of lactic acid fungus strain, Bifidobacterium system and yeast fungus strain and 0.5 ‰ for material liquid quality.
Experimental result：The solid content of mixed liquor is 11 before fermentation, and total sugar content is 6.8, and pH value is 3.24, fermentation
Its solid content is 6 after 216 hours, and total sugar content is 3.78, and pH value is 3.84, after fermentation ends, products taste meta-acid, thorn
Swash property strong, vinosity is obvious；Zymotic fluid color is partially deep, and fermentation time extends two days compared with example 2.
Embodiment 4：
Photograph with step repeat embodiment 1, still, by Kefir grains bacterium grain change into Kefir grains bacterium grain in lactic acid fungus strain,
Bifidobacterium in Kefir grains bacterium grain is the mixed bacteria with the yeast fungus strain in Kefir grains bacterium grain, and its ratio is：2:1.5:
0.5, and lactic acid fungus strain, the quality of Bifidobacterium system and yeast fungus strain and 0.5 ‰ for zymotic fluid quality.
Experimental result：The solid content of mixed liquor is 11 before fermentation, and total sugar content is 6.8, and pH value is 3.24, fermentation
After 198 hours its solid content be 7, total sugar content is 4.12, and pH value is 3.98, after fermentation ends, products taste tart flavour compared with
To be soft, but there is certain vinosity；Zymotic fluid is in orange red, and fermentation time extends one day compared with example 2.
Embodiment 5：
Photograph with step repeat embodiment 1, still, by Kefir grains bacterium grain change into Kefir grains bacterium grain in lactic acid fungus strain,
Bifidobacterium system in Kefir grains bacterium grain and the mixed bacteria of the yeast fungus strain in Kefir grains bacterium grain, its ratio is 2:1:0.3, and
The quality of lactic acid fungus strain, Bifidobacterium system and yeast fungus strain and 0.6 ‰ for zymotic fluid quality.
Experimental result：The solid content of mixed liquor is 11 before fermentation, and total sugar content is 6.8, and pH value is 3.24, fermentation
Its solid content is 8 after 170 hours, and total sugar content is 4.62, and pH value is 4.01, and after fermentation ends, products taste is more soft
With；Zymotic fluid is in orange red, and fermentation time is close with example 2.
Embodiment 6：
Photograph with step repeat embodiment 1, still, by Kefir grains bacterium grain change into Kefir grains bacterium grain in lactic acid fungus strain,
Bifidobacterium system in Kefir grains bacterium grain and the mixed bacteria of the yeast fungus strain in Kefir grains bacterium grain, its ratio is 2:1.5:0.3,
And lactic acid fungus strain, Bifidobacterium system and yeast fungus strain quality and for material liquid quality 0.7 ‰.
Experimental result：The solid content of mixed liquor is 11 before fermentation, and total sugar content is 6.8, and pH value is 3.24, fermentation
Its solid content is 8 after 160 hours, and total sugar content is 4.71, and pH value is 4.02, and after fermentation ends, products taste is more soft
With, zymotic fluid in orange red, fermentation time shifts to an earlier date 8 hours compared with example 1.
As a result show：The ratio of yeast fungus strain, because the addition of yeast directly affects the mouthfeel and smell of product, leads to
Overtesting is it was found that when the amount that saccharomycete is tied up in zymophyte system accounts for 7.7%, the mouthfeel and smell of the products obtained therefrom that ferments
Most preferably, after more than 7.7%, vinosity can be produced, addition is bigger, and vinosity is more obvious, when addition is less than 7.7%, after fermentation
Fragrance do not protrude.
Embodiment 4, embodiment 5 is compared with Example 6 compared with, yeast fungus strain, the addition of Bifidobacterium system and lactic acid fungus strain
Increase successively, fermentation time shortens successively, it is seen that within the specific limits, increase yeast fungus strain, Bifidobacterium system and lactic acid fungus strain
Addition can shorten fermentation time to a certain extent.But, when yeast fungus strain, the addition of Bifidobacterium system and lactic acid fungus strain
Amount is more than 0.7 ‰, continues to increase the addition of yeast fungus strain, Bifidobacterium system and lactic acid fungus strain, fermentation time does not continue to contracting
It is short.
The total amount of the yeast fungus strain that embodiment 2 is added with embodiment 6, Bifidobacterium system and lactic acid fungus strain is consistent, embodiment 6
The quality of Bifidobacterium system increased, the fermentation time of embodiment 6 is compared with embodiment 2 compared to shortening 8h.It can be seen that increase is double
The addition of discrimination bacillus system can shorten fermentation time to a certain extent.
The total amount of the yeast fungus strain that embodiment 3 is added with embodiment 4, Bifidobacterium system and lactic acid fungus strain is consistent, embodiment 4
The quality of Bifidobacterium system increased, the fermentation time of embodiment 4 is compared with embodiment 3 compared to shortening 8h.It can be seen that increase is double
The addition of discrimination bacillus system can shorten fermentation time to a certain extent.
Matrimony vine composite enzyme prepared by the embodiment of the present application 1~6, without any artificial color, retain matrimony vine, grape,
Itself color and luster of the raw materials such as Hippophae Rhamnoides L. juice, matrimony vine composite enzyme color is in the orange red favor for enjoying consumer.
Meanwhile, zymotic fluid pH is 4.0 or so, and the acidity is combined popular taste.Matrimony vine composite enzyme prepared by the application can
Mouthful, it is pleasant, drink well, it is delicious, tempting.
Embodiment 7：
(1) apples of 35% parts by weight, the Hippophae Rhamnoides L. juice of 30% parts by weight, the matrimony vine of 20% parts by weight, 15% are weighed respectively
After parts by weight grape, apple and grape are rinsed well with clear water, 30min is soaked with 0.2% sulfurous acid solution, purified water is used
Shower, is beaten standby；
(2) matrimony vine is clean afterwards according to 1 with boiling water shower:2 ratio is beaten after adding 60 DEG C of warm water rehydration 60min
It is standby；
(3) apple pulp, grape slurry, wolfberry fruit syrup and Hippophae Rhamnoides L. juice are fitted into fermentation tank, stirred to well mixed；
(4) added according to the addition of material liquid quality 0.7 ‰ in the lactic acid fungus strain in Kefir grains bacterium grain, Kefir grains bacterium grain
Bifidobacterium system and Kefir grains bacterium grain in yeast fungus strain mixed bacteria, be placed in 42 DEG C of insulating boxs cultivate, until fermentation
Terminate；
(5) take clarified solution standby with 100 mesh sieve net filtrations after fermentation ends；
(6) stachyose, 40g/L addition are added into clarification enzyme liquid to clarification according to 60g/L addition respectively
FOS is added in enzyme liquid, 50g/L addition adds xylitol into clarification enzyme liquid.
The content of the soluble solid of mixed liquor is 11 before fermentation, and total sugar content is 6.8, soluble solid after fermentation
Content is 8, and total sugar content is 4.78.
Embodiment 8：
(1) apples of 28% parts by weight, the Hippophae Rhamnoides L. juice of 24% parts by weight, the matrimony vine of 30% parts by weight, 18% are weighed respectively
After parts by weight grape, apple and grape are rinsed well with clear water, 50min is soaked with 0.2% sulfurous acid solution, purified water is used
Shower, is beaten standby；
(2) matrimony vine is clean afterwards according to 1 with boiling water shower:2 ratio is beaten after adding 55 DEG C of warm water rehydration 40min
It is standby；
(3) apple pulp, grape slurry, wolfberry fruit syrup and Hippophae Rhamnoides L. juice are fitted into fermentation tank, stirred to well mixed；
(4) added according to the addition of material liquid quality 0.6 ‰ in the lactic acid fungus strain in Kefir grains bacterium grain, Kefir grains bacterium grain
Bifidobacterium system and Kefir grains bacterium grain in yeast fungus strain mixed bacteria, be placed in 42 DEG C of insulating boxs cultivate, until fermentation
Terminate；
(5) take clarified solution standby with 80 mesh sieve net filtrations after fermentation ends；
(6) stachyose, 50g/L addition are added into clarification enzyme liquid to clarification according to 70g/L addition respectively
FOS is added in enzyme liquid, 40g/L addition adds xylitol into clarification enzyme liquid.
The content of the soluble solid of mixed liquor is 11 before fermentation, and total sugar content is 6.74, soluble solid after fermentation
Thing content is 8, and total sugar content is 4.72.
From above technical scheme, the embodiment of the present application shows a kind of matrimony vine composite enzyme and preparation method thereof, described
Preparation method includes：Apple, grape, matrimony vine and Hippophae Rhamnoides L. juice are weighed respectively, and the apple and the grape are cleaned with clear water respectively
Totally, it is put into after soaking 30min~60min in 0.2% sulfurous acid solution and uses purified water shower, mashing respectively is prepared into apple
Slurry and grape slurry, by matrimony vine boiling water shower, in the water for adding 50 DEG C~60 DEG C, rehydration 30min~60min, mashing system
It is standby into wolfberry fruit syrup, the apple, the parts by weight of grape medlar and the Hippophae Rhamnoides L. juice are respectively:25%~40%, 10%~20%,
20%~30% and 20%~35%；By the apple pulp, the grape slurry, the wolfberry fruit syrup and the Hippophae Rhamnoides L. juice are added to hair
In fermentation tank, it is uniformly mixed and is prepared into raw material；Constant temperature under probiotics, 40 DEG C~45 DEG C environment is added into the raw material to send out
Ferment, obtains zymotic fluid；Stachyose is added into the zymotic fluid, matrimony vine composite enzyme is obtained.
Contain stachyose in the matrimony vine composite enzyme, apple, grape, matrimony vine, Hippophae Rhamnoides L. juice and a variety of probiotics are retaining
While apple, grape, matrimony vine, Hippophae Rhamnoides L. juice nutriment, probiotics can suppress spoilage organisms/pathogenic bacteria in human body intestinal canal, adjust
Enteron aisle fungus strain balance is saved, promotes digesting and assimilating for nutriment.
Further, a variety of tartaric acid are contained in grape, the pH of matrimony vine composite enzyme is adjusted to faintly acid, faintly acid bar by tartaric acid
Be conducive to the survival of probiotics under part, shorten fermentation time；Tartaric acid promotes intestines peristalsis simultaneously, is put down so as to adjust intestinal absorption
Weighing apparatus, and then promote the absorption of nutriment.
Further, the cellulose that matrimony vine is combined in the food that apple is high microsteping, apple meets water in enteron aisle and forms densification
Network, the network maintains moisture, has lubrication to enteron aisle, be conducive to defecation, meanwhile, network is to maintaining the prebiotic of enteron aisle
Bacterium structure plays an important role；Toxin in intestinal contents can be adsorbed by cellulose in apple, contact of the intestinal mucosa with poisonous substance
Chance is reduced, and mitigates the burden of intestinal mucosa.
Hippophae Rhamnoides L. juice, can nurse one's health the function of the internal organs such as spleen, stomach, liver, kidney, blocked from source cause hair constipation symptom root by.
The matrimony vine composite enzyme prepared by the preparation method shown in the embodiment of the present application is remaining the existing nutrients of the raw materials such as matrimony vine
By the synergy between raw material on the basis of matter, while enhancing the nutriment of raw material in itself, promote nutriment
Absorption, matrimony vine composite enzyme have relaxes bowel, improve gastrointestinal bacterial flora effect.
Those skilled in the art will readily occur to its of the present invention after considering specification and putting into practice invention disclosed herein
Its embodiment.The application be intended to the present invention any modification, purposes or adaptations, these modifications, purposes or
Person's adaptations follow the general principle of the present invention and including undocumented common knowledge in the art of the invention
Or conventional techniques.Description and embodiments are considered only as exemplary, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be appreciated that the invention is not limited in the precision architecture for being described above and being shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.The scope of the present invention is only limited by appended claim.
Claims (9)
1. a kind of preparation method of matrimony vine composite enzyme, it is characterised in that methods described includes：
Apple, grape, matrimony vine and Hippophae Rhamnoides L. juice are weighed respectively, and the apple and grape are cleaned up with clear water respectively, are put into
30min~60min is soaked in 0.2% sulfurous acid solution, then after being rinsed well with purified water, mashing respectively is prepared into apple pulp
And grape slurry；By matrimony vine boiling water shower, in the water for being added to 50 DEG C~60 DEG C, rehydration 30min~60min, mashing system
It is standby into wolfberry fruit syrup；
The apple, the parts by weight of the grape, the matrimony vine and the Hippophae Rhamnoides L. juice are respectively:25%~40%, 10%~
20%, 20%~30% and 20%~35%；
The apple pulp, the grape slurry, the wolfberry fruit syrup and the Hippophae Rhamnoides L. juice are added in fermentation tank, stirring is equal to mixing
It is even to be prepared into material liquid；
Ferment at constant temperature, the zymotic fluid after being fermented under probiotics, 40 DEG C~45 DEG C environment are added into the material liquid；
Sugar is added into the zymotic fluid, matrimony vine composite enzyme is obtained, the sugar includes：Stachyose.
2. preparation method according to claim 1, it is characterised in that sugar is added in the zymotic fluid, obtains matrimony vine and is combined
The step of ferment, includes：
The zymotic fluid is crossed into screen cloth, stachyose is added and obtains matrimony vine composite enzyme；
The aperture of the screen cloth is the mesh of 80 mesh~100.
3. preparation method according to claim 1, it is characterised in that the sugar also includes：FOS and/or xylose
Alcohol.
4. preparation method according to claim 1, it is characterised in that matrimony vine boiling water shower, is then added to 50 DEG C
In~60 DEG C of water, rehydration 30min~60min is beaten in the step of being prepared into wolfberry fruit syrup；
The mass ratio of the matrimony vine and described 50 DEG C~60 DEG C of water is 1:2.
5. preparation method according to claim 1, it is characterised in that the probiotics is：Lactic acid in Kefir grains bacterium grain
Bifidobacterium system in fungus strain, Kefir grains bacterium grain and the mixed bacteria of the yeast fungus strain in Kefir grains bacterium grain, the probiotics
Quality is 0.5 ‰~the 0.7 ‰ of the material liquid quality.
6. preparation method according to claim 5, it is characterised in that the quality of the yeast fungus strain accounts for the probiotics
Quality 7%~12.5%.
7. preparation method according to claim 6, it is characterised in that the quality of the lactic acid fungus strain accounts for the probiotics
Quality 50.0%~87.0%.
8. preparation method according to claim 6, it is characterised in that the quality of the Bifidobacterium system accounts for the probiotics
Quality 30.8%~43.5%.
9. a kind of matrimony vine composite enzyme, it is characterised in that the matrimony vine composite enzyme is prepared by claim 1~8 any one
Method is prepared from.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736534A (en) * | 2017-11-15 | 2018-02-27 | 全椒先奇医药科技有限公司 | A kind of matrimony vine and sea-buckthorn beverage and preparation method thereof |
| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
| CN111575140A (en) * | 2020-06-03 | 2020-08-25 | 永奥(上海)健康科技有限公司 | Preparation process of wolfberry juice for improving qi deficiency constitution |
| CN111802640A (en) * | 2020-08-20 | 2020-10-23 | 宁夏北方生物科技有限公司 | Preparation method of fermentation enzyme for lycium barbarum and grape group species |
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| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
| CN105211864A (en) * | 2015-10-28 | 2016-01-06 | 青海尤尼克生物技术有限公司 | A kind of black fruit lyceum mixed fruit ferment and preparation method thereof |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
| CN105211864A (en) * | 2015-10-28 | 2016-01-06 | 青海尤尼克生物技术有限公司 | A kind of black fruit lyceum mixed fruit ferment and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736534A (en) * | 2017-11-15 | 2018-02-27 | 全椒先奇医药科技有限公司 | A kind of matrimony vine and sea-buckthorn beverage and preparation method thereof |
| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
| CN111575140A (en) * | 2020-06-03 | 2020-08-25 | 永奥(上海)健康科技有限公司 | Preparation process of wolfberry juice for improving qi deficiency constitution |
| CN111802640A (en) * | 2020-08-20 | 2020-10-23 | 宁夏北方生物科技有限公司 | Preparation method of fermentation enzyme for lycium barbarum and grape group species |
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| CN107125735B (en) | 2021-08-06 |
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