CN107213424A - 发酵姜黄蜜丸和发酵姜黄胶囊的制备方法 - Google Patents
发酵姜黄蜜丸和发酵姜黄胶囊的制备方法 Download PDFInfo
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Abstract
本发明涉及一种发酵姜黄蜜丸和发酵姜黄胶囊的制备方法,其包括:将干姜黄制成超微粉后与果葡糖浆和纯净水按配比混合均匀,接种乳酸菌,经可调温度真空固态发酵装置厌氧发酵,然后将发酵好的姜黄超微粉与炼蜜按配比混合均匀,经成丸机制丸和微波或热风烘干,制得发酵姜黄蜜丸;将发酵好的姜黄超微粉干燥后,经胶囊封装制得发酵姜黄胶囊。本发明解决了姜黄难闻、难下咽、口感差的问题,既能使姜黄的有效成分活性增加,便于人体吸收,又能保证有效成分不流失,消除特有气味,还进一步增加风味物质,改善口感。产品为药食两用新型制剂,具有解酒护肝、抑制肿瘤、提高免疫力的功效。可广泛应用于制备中药发酵超微粉、蜜丸、胶囊等药品和保健食品。
Description
技术领域
本发明涉及药品和保健食品加工领域,尤其涉及一种发酵姜黄蜜丸和发酵姜黄胶囊的制备方法。
背景技术
姜黄(拉丁学名:Curcuma long L.)又名:郁金、宝鼎香、毫命、黄姜等,是中华人民共和国国家卫生和计划生育委员会公布的101种药食两用中药材之一,具有许多人不喜欢的独特的气味和苦味。根茎含姜黄素类化合物:姜黄素,对-二羟基二桂皮酰甲烷(即双去甲氧基姜黄素),对-羟基桂皮酰阿魏酰基甲烷(即去甲氧基姜黄素),二氢姜黄素等;酸性多糖:姜黄多糖A、B、C、D。还含有金属元素钾、钠、镁、钙、锰、铁、铜、锌等。具有降血脂、抗肿瘤、抗炎、抗病原微生物、利肝胆、抗氧化等功效。在我国四川、云南、福建、广东、广西、台湾等省区及东亚和东南亚广泛栽培。
蜜丸是指药物细粉用蜂蜜作黏合剂制成的丸剂。根据药丸的大小和制法的不同,又可分为大蜜丸(即每丸在0.5克以上的丸),小蜜丸(即每丸在0.5克以下的丸)如“安宫牛黄丸”、“琥珀抱龙丸”、“八珍益母丸”、“人参养荣丸”等。目前市售的蜜丸,通常采用传统中药粉末制备。众所周知,传统中药和中药保健食品一般都难闻、难下咽、口感差,且有效成分处于较为原始的自然状态,即便用传统的烘、炮、炒、洗、泡、漂、蒸、煮等炮制方法加工,可以消除或减低药物的毒性,加强疗效,便于制剂和贮藏,使药物更纯净,但仍难以消除其难闻的气味,并有难下咽的口感。
如何利用现代微生物发酵技术,去除姜黄含有的独特气味和苦味,又保证其水溶性有效成分不流失,并进一步提高其有效成分的活性,制备成蜜丸和胶囊,是姜黄加工行业亟待解决的问题。
发明内容
针对现有技术之不足,本发明提供了一种发酵姜黄蜜丸和发酵姜黄胶囊的制备方法,所述方法包括如下步骤:
(1)将干燥的姜黄用超细磨粉机磨至200目~12500目,从而获得姜黄超微粉;
(2)将姜黄超微粉与果葡糖浆和纯净水按质量比1:0.09~0.24:0.26~0.36混合均匀,接种乳酸菌,然后装入200~300目食品级纱网袋内,扎牢袋口后密实码放入可调温度真空固态发酵装置内,将柜内抽至真空度-0.08MPa~-0.09MPa后,可调温度真空固态发酵装置控制温度30~43℃进行初期、中期真空发酵和后期常温真空厌氧发酵,经8~24个月固态发酵后得到发酵好的姜黄超微粉;
(3)将蜂蜜加热制成炼蜜,然后将炼蜜与发酵好的姜黄超微粉和葛根粉(或粉状葛根花)按质量比1:0.1~2.5:0~2.5混合均匀,再经成丸机制丸、微波或热风烘干后,制得发酵姜黄蜜丸;
(4)将发酵好的姜黄超微粉用粉末干燥机干燥至含水率低于5%后,与蜂蜜干粉、葛根粉(或粉状葛根花)按1:0.5~1:0~0.5的质量比混匀后经胶囊封装即制得发酵姜黄胶囊。
根据一个优选实施方式,步骤2中所述果葡糖浆为F55型果葡糖浆或F42型果葡糖浆;
采用F55型果葡糖浆时,姜黄超微粉与F55型果葡糖浆和纯净水混合时的质量比为1:0.09~0.18:0.28~0.36;
采用F42型果葡糖浆时,姜黄超微粉与F42型果葡糖浆和纯净水混合时的质量比为1:0.12~0.24:0.26~0.33。
根据一个优选实施方式,所述果葡糖浆替换为符合GB/T26762-2011标准的粉状结晶果糖,即果糖粉,步骤2中姜黄超微粉与果糖粉和纯净水的质量比为1:0.05~0.1:0.3~0.4。
根据一个优选实施方式,步骤3中,蜂蜜采用百花蜜、荆条蜜或枣花蜜;将蜂蜜加热至110~116℃,失去水分12%~14%时获得炼蜜;在进行热风干燥时,采用55℃~65℃,风速为1.5~2.0m/s的热风烘干。
根据一个优选实施方式,步骤4中,将发酵好的姜黄超微粉用55℃~65℃,风速为1.5~3.5m/s的粉末干燥机进行干燥处理。
根据一个优选实施方式,步骤2中所述的可调温度真空固态发酵装置包括柜体、单向排气阀、柜门、发酵物支撑架、供热管、抽真空接头、真空表、带热水泵的自动恒温热水器和连接管道,其中,
柜体的顶部设置有排气口,单向排气阀与柜体紧密粘结并经由所述排气口与柜内空腔连通;带阀门的抽真空接头的一侧与柜内空腔连通以便于抽取柜内真空和取料时平衡内外压差,真空表竖直地固定在柜体上并且其测量部保持与柜内空腔连通以用于监视柜内真空度;
所述供热管设置在发酵物支撑架的下方并紧贴发酵物支撑架,发酵物支撑架和供热管共同用于支撑装有发酵原料的纱网袋;
所述带热水泵的自动恒温热水器通过连接管道与供热管连通并形成闭合回路从而用于调节发酵温度。
根据一个优选实施方式,所述可调温度真空固态发酵装置还包括设置在柜体顶部的防护帽,所述防护帽将所述单向排气阀包围并且所述防护帽的侧壁上设置有排气孔。
根据一个优选实施方式,所述单向排气阀的正向启动压力小于或等于50KPa,反向耐压大于0.5MPa。
根据一个优选实施方式,所述柜体的顶部设置有吊耳以便于起吊和搬运;所述柜门上粘接有密封胶条,从而提高发酵装置的密封性。
根据一个优选实施方式,所述柜体、柜门、发酵物支撑架和供热管的材质为耐酸钢、纤维强化塑料或塑料。
本发明具有以下有益效果:
1、本发明的加工方法,将干燥的姜黄用超细磨粉机磨至200目~12500目并与F55型果葡糖浆和纯净水按质量比1:0.09~0.18:0.28~0.36混合均匀,接种乳酸菌,然后装入200~300目食品级纱网袋内,扎牢袋口,密实码放入可调温度真空固态发酵装置内,将柜内抽至真空度-0.08MPa~-0.09MPa后,可调温度真空固态发酵装置控制温度30~43℃进行初期、中期真空发酵和后期常温真空固态厌氧发酵。具有产酸、生香、脱臭并增加风味物质的作用,可有效去除其独特的气味和苦味,进一步提高其有效成分活性,又保证有效成分不流失。制备成蜜丸、胶囊,拓展了姜黄的利用途径,弘扬和发展了祖国传统中药学。尤其是发酵姜黄胶囊中所含未完全被乳酸菌分解的果糖为单糖,对于糖敏感的人群(如糖尿病人)副作用减轻。
2、发酵姜黄蜜丸和发酵姜黄胶囊为药食两用新型中药制剂,具有解酒护肝、抑制肿瘤、提高免疫力的功效。主要用做解酒护肝保健食品。
3、本发明的可调温度真空固态发酵装置,用柜体外自动恒温热水器输出的热水传导热能实现柜体内温度调整范围30~43℃,柜体内温度分布均匀,无过热的问题,可保证各个发酵阶段处于最佳温度状态。设置在柜顶的单向排气阀既起到自动排出发酵产生的CO2和CH4等气体,又起到阻断罐外空气和有害菌浸入罐体内的作用,代替传统发酵罐的水封水。设置防护帽可以很好地解决单向排气阀暴露在罐体外部,易受粉尘、油污及外力破坏等问题。当姜黄等发酵物装入可调温度真空固态发酵装置后,即可通过带阀门的抽真空接头接上真空泵,将柜内抽至真空度-0.08MPa~-0.09MPa,大幅降低柜内氧气和有害菌浓度,确保厌氧发酵。日常运行中,通过真空表监视柜内真空度,如真空度低于-0.05MPa,则可补抽真空。在发酵好的姜黄超微粉出柜前,再次将柜内抽至真空度-0.08MPa~-0.09MPa,消除CO2和CH4气体等有害气体残留,确保操作人员的安全。带阀门的抽真空接头还用于在打开带密封胶条的柜门时解除真空,平衡柜内外压差。
附图说明
图1是本发明制备方法的工艺流程图;
图2是可调温度真空固态发酵装置正立面示意图;
图3是可调温度真空固态发酵装置A-A剖视图;
图4是可调温度真空固态发酵装置B-B剖视图。
附图标记列表
1:柜体 2:单向排气阀 3:防护帽
4:排气孔 5:吊耳 6:柜门
7:柜门拉手 8:发酵物支撑架 9:供热管
10:抽真空接头 11:真空表
12:带热水泵的自动恒温热水器 13:连接管道
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明的附图,对本发明的技术方案进行更加清楚、完整的描述,显然,所描述的具体实施方式是本发明的一部分,而不是全部。基于本发明的内容,本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施方案,都属于本发明保护的范围。
如图1所示,本发明的发酵姜黄蜜丸和发酵姜黄胶囊的制备方法包括以下步骤:
(1)将干燥的姜黄用超细磨粉机磨至200目~12500目,获得姜黄超微粉。
(2)将姜黄超微粉与果葡糖浆和纯净水按1:0.09~0.24:0.26~0.36的质量比混合均匀,接种乳酸菌,然后装入200~300目食品级纱网袋内,扎牢袋口,密实码放入可调温度真空固态发酵装置内,将柜内抽至真空度-0.08MPa~-0.09MPa后,可调温度真空固态发酵装置控制温度30~43℃进行初期、中期真空发酵和后期常温真空厌氧发酵。
前述果葡糖浆可采用F55型果葡糖浆或F42型果葡糖浆;采用F55型果葡糖浆时,姜黄超微粉与F55型果葡糖浆和纯净水混合时的质量比为1:0.09~0.18:0.28~0.36。采用F42型果葡糖浆时,姜黄超微粉与F42型果葡糖浆和纯净水混合时的质量比为1:0.12~0.24:0.26~0.33。
固态发酵的优点是发酵后酯香浓厚,风味物质丰富,去除姜黄特殊气味和苦味效果好,无有效成分流失。接种乳酸菌为加入发酵姜黄重量1%~5%的每毫升含大于50×108个乳酸菌的乳酸菌母液或等量菌种,抽真空至-0.08MPa~-0.09MPa,在温度30~43℃的条件下进行初期、中期液态厌氧发酵和后期常温真空液态厌氧发酵。
具体地,初期发酵为7~20天,温度控制在41~43℃,这个阶段乳酸菌大量繁殖,姜黄超微粉pH值达到5.5~6.5;
中期发酵20~45天,温度控制在30~32℃,姜黄超微粉pH值达到4.5~5.5,这个阶段乳酸菌生长速率减慢,以利于风味物质的积累和去除姜黄的特殊气味;
后期发酵8~24个月,姜黄超微粉pH值逐步达到低于4.5,对发酵温度没有特殊要求,保持常温即可。这个阶段乳酸菌生长速率进一步减慢,风味物质进一步积累并继续去除姜黄的特殊气味,一般经3~6个月的后期发酵,姜黄的特殊气味和苦味已显著降低。随着发酵时间的增长,其酯香更加浓厚,风味物质更加丰富,姜黄的特殊气味和苦味几乎彻底消除。
乳酸菌发酵去除姜黄特殊气味的原理如下:姜黄存在特气味是因为姜黄含有较高的挥发油脂,其主要成分包括醛、酮、碳氢化合物、呋喃、有机酸、含氮化合物、含硫化合物和酯类等物质。经初期、中期和后期乳酸菌发酵生成的酸和醇与姜黄挥发性油脂发生综合化学反应,一方面改变了姜黄挥发成分的组成,从而改变了其原有的气味,另一方面,生成了具有芳香味的物质,如羧酸酯类,低级羧酸酯具有香味。这两个变化的结果是通过乳酸菌发酵使姜黄变得好闻,好吃了,且乳酸激活了姜黄素的活性,更有利于人体吸收。
(3)当姜黄超微粉经8~24个月固态发酵后从可调温度真空固态发酵装置内取出。将蜂蜜加热至110~116℃,出现浅红色有光泽的泡沫,用手拈之粘性较强,但无白丝,失去水分约13%时获得炼蜜;将炼蜜与发酵好的姜黄超微粉和葛根粉(或粉状葛根花)按质量比1:0.1~2.5:0~2.5混合均匀,再经成丸机制丸和微波或55℃~65℃,风速为1.5~2.0m/s的热风烘干,待其外表变硬,即制得发酵姜黄蜜丸。大蜜丸中每丸的发酵姜黄超微粉优选含量为0.5~1克。如5克的发酵姜黄大蜜丸,用2.5克炼蜜,0.5克发酵姜黄超微粉,2克葛根粉(或粉状葛根花),以此类推。葛根为国家卫计委公布的101种药食两用中药材之一。葛根粉是葛根块根经水磨后澄取的淀粉,具有解热除烦,生津止渴,扩张冠状动脉和脑动脉的作用,可降低血压,能显著增加缺血组织的血液供应量和防癌抗癌,用于烦热,口渴,醉酒,喉痹,疮疖和糖尿病。葛根花具有解毒醒脾的功能。性味甘平,善解酒毒,醒脾和胃解渴,主治饮酒过度头痛头昏、烦渴呕吐、胸膈饱胀等症。
微波干燥快速而清洁,且能杀菌,又便于控制。55℃~65℃,风速为1.5~2.0m/s的热风烘干能保证蜜丸有效成分不流失,热效率高。
(4)将发酵好的姜黄超微粉用55℃~65℃,风速为1.5~3.5m/s的粉末干燥机干燥至含水率低于5%后,与蜂蜜干粉、葛根粉(或粉状葛根花)按1:0.5~1:0~0.5的质量比混匀后经胶囊封装即制得发酵姜黄胶囊。蜂蜜干粉是以液体蜂蜜为主要原料,采用辊筒干燥工艺制成的固态蜂蜜产品,富含天然果糖、葡萄糖、多种氨基酸和微量元素,可为食品提供独具特色的风味体验和品质改善功能,是源自天然的食品配料。
优选地,步骤2中,果葡糖浆可替换为符合GB/T26762-2011标准的粉状结晶果糖,姜黄超微粉与果糖粉和纯净水的质量比为1:0.05~0.1:0.3~0.4。
优选地,步骤3中,蜂蜜为乳白色或淡黄色、味甜而香、无杂质、稠如凝脂、油性大、含水率低的百花蜜、荆条蜜或枣花蜜。蜜丸包括每丸在0.5~9克的大蜜丸和每丸在0.5克以下的小蜜丸。蜜丸可以为水蜜丸、水丸、浓缩丸、糊丸和蜡丸等。
如图2~4所示,可调温度真空固态发酵装置包括:柜体1、单向排气阀2、防护帽3、排气孔4、吊耳5、带密封胶条的柜门6、柜门拉手7、发酵物支撑架8、供热管9、带阀门的抽真空接头10、真空表11、带热水泵的自动恒温热水器12和连接管道13。图中箭头所示为热水流向。柜门6还包括门锁、转销等配件。连接管道13在柜体背面与柜内热水管用法兰或管接头连接。
柜体1的顶部设置有排气口,其中顶部是相对于地面而言,远离地面的一侧。优选地,在柜体1顶部的几何中心处开有排气口。单向排气阀2与柜体1紧密粘结并经由排气口与柜内空腔连通。单向排水阀2的正向启动压力小于或等于50KPa,反向耐压大于0.5MPa,从而排出柜内发酵产生的CO2和CH4等气体。
供热管9设置在发酵物支撑架8的下方并紧贴发酵物支撑架8,发酵物支撑架8和供热管9共同用于支撑装有发酵原料的纱网袋。支撑架8用钢丝网和加强包边扁钢焊接成一个整体放置在焊接在柜体的支撑角钢上,可拆卸,以便于清洗。具体地,供热管9分为多层,每层的供热管9设置在相应的发酵物支撑架8的下方并紧贴发酵物支撑架8,从而将供热管9的热量传导至发酵物支撑架8。供热管9采用拼接的方式进行组装,带热水泵的自动恒温热水器12,也就是市售的普遍使用的带增压功能的电热或煤气恒温热水器,通过连接管道13与供热管9连通并形成闭合回路从而用于调节发酵温度,并且可以实现恒温发酵。
单向排气阀2既起到自动排出发酵产生的CO2和CH4气体,又起到阻断罐外有害菌浸入罐体内的作用,代替传统发酵罐的水封水。设置防护帽3可以很好地解决单向排气阀2暴露在罐体外部,易受粉尘、油污及外力破坏等问题。当姜黄材发酵物装入可调温度真空固态发酵装置后,即可通过带阀门的抽真空接头10接上真空泵,将柜内抽至真空度-0.08MPa~-0.09MPa,大幅降低柜内氧气和有害菌浓度,确保厌氧发酵。日常运行中,通过真空表11监视柜内真空度,如真空度低于-0.05MPa,则可补抽真空。在发酵好的姜黄超微粉出柜前,再次将柜内抽至真空度-0.08MPa~-0.09MPa,消除CO2和CH4等有害气体残留,确保操作人员的安全。带阀门的抽真空接头10还用于在打开带密封胶条的柜门6时排除真空。
自动恒温热水器12通过连接管道13与供热管9连通并形成闭合回路。在姜黄超微粉开始发酵时,将自动恒温热水器12的输出水温控制在41~43℃,通过供热管9,将柜内温度保持在41~43℃以促使乳酸菌快速繁殖。当姜黄超微粉pH值降至4.5~5.0时,将自动恒温热水器12的输出水温控制在30~32℃,通过供热管9,将柜内温度保持在30~32℃以使乳酸菌生长速率减慢,以利于风味物质的积累。
需要说明的是,本发明的方法不仅局限于利用姜黄制备发酵姜黄蜜丸和胶囊,在本发明的启示下,还可以将姜黄替换为符合《中华人民共和国药典》的植物类单一中药材或中药方剂,和/或中华人民共和国卫计委公布的药食两用中药材及方剂,从而制得相应的蜜丸和胶囊,例如但不限于发酵荷叶蜜丸和胶囊、发酵石斛蜜丸和胶囊。此外,还可以将发酵姜黄超微粉所含姜黄素用等量的符合GB 1886.76-2015的姜黄素替换,在此条件下,炼蜜与姜黄素和葛根粉(或粉状葛根花)按质量比1:0.048~0.15:0.75~4.85混合均匀后制备姜黄蜜丸;姜黄素与蜂蜜干粉和葛根粉(或粉状葛根花)按0.03~0.06:1:0.94~0.97的质量比混匀后经胶囊封装即制得姜黄胶囊。
实施例1
某制药企业,将干燥的姜黄用超细磨粉机磨至3000~5000目,获得姜黄超微粉。将姜黄超微粉与F55型果葡糖浆和纯净水按1:0.18:0.3的质量比混合均匀,加入发酵姜黄重量3%的每毫升含大于50×108个乳酸菌的乳酸菌母液,然后装入200~300目食品级纱网袋内,扎牢袋口,密实码放入可调温度真空固态发酵装置内,将柜内抽至真空度-0.08MPa~-0.09MPa。在姜黄超微粉开始发酵的20日内,即初期发酵阶段,将自动恒温热水器的输出水温控制在41~43℃,通过供热管将柜内温度保持在41~43℃以促使乳酸菌快速繁殖。在姜黄超微粉开始发酵的16日起的40日内,即中期发酵阶段,将自动恒温热水器的输出水温控制在30~32℃,通过供热管将柜内温度保持在30~32℃以使乳酸菌生长速率减慢,以利于风味物质的积累。之后即为常温后期发酵。将经12个月后期发酵的姜黄超微粉从可调温度真空固态发酵装置内取出,并将蜂蜜加热至110~116℃,出现浅红色有光泽的泡沫,用手拈之粘性较强,但无白丝,失去水分约13%时获得炼蜜。将炼蜜与发酵好的姜黄超微粉和葛根粉按质量比1:0.5:0.5混合均匀,再经成丸机制成1克重的大蜜丸和0.5克重的小蜜丸,用微波烘干,待其外表变硬,即制得药食两用发酵姜黄蜜丸。
将发酵好的姜黄超微粉用55℃~65℃,风速为2.5m/s的粉末干燥机干燥至含水率低于3%后,与蜂蜜干粉、葛根粉按1:0.5:0.5的质量比混匀后经胶囊封装即制得药食两用发酵姜黄胶囊。
发酵姜黄大蜜丸、小蜜丸和胶囊,具有解酒护肝、抑制肿瘤、提高免疫力的功效,既是药品也是保健食品。
此外,发酵姜黄超微粉经55℃~65℃,风速为2.5m/s的粉末干燥机干燥至含水率低于3%后用于调味品和食用色素。同样具有解酒护肝、抑制肿瘤、提高免疫力的功效。
实施例2
某科技公司,将干燥的荷叶用超细磨粉机磨至1000~2000目,获得荷叶超微粉。将荷叶超微粉与F55型果葡糖浆和纯净水按1:0.1:0.35的质量比混合均匀,加入发酵荷叶重量2%的每毫升含大于50×108个乳酸菌的乳酸菌母液,然后装入250目食品级纱网袋内,扎牢袋口,密实码放入可调温度真空固态发酵装置内。将柜内抽至真空度-0.085MPa~-0.09MPa,在荷叶超微粉开始发酵的10日内,即初期发酵阶段,将自动恒温热水器的输出水温控制在41~43℃,通过供热管将柜内温度保持在41~43℃以促使乳酸菌快速繁殖。在荷叶超微粉开始发酵的11日起的20日内,即中期发酵阶段,将自动恒温热水器的输出水温控制在30~32℃,通过供热管将柜内温度保持在30~32℃以使乳酸菌生长速率减慢,以利于风味物质的积累。之后即为常温后期发酵。将经6个月后期发酵的荷叶超微粉从可调温度真空固态发酵装置内取出,并将蜂蜜加热至110~116℃,出现浅红色有光泽的泡沫,用手拈之粘性较强,但无白丝,失去水分约13%时获得炼蜜。将炼蜜与发酵好的荷叶超微粉按质量比1:3混合均匀,再经成丸机制成0.5克重的小蜜丸,用微波烘干,待其外表变硬,即制得药食两用发酵荷叶小蜜丸。
将发酵好的荷叶超微粉用55℃~65℃,风速为3.5m/s的粉末干燥机干燥至含水率低于4%后,经胶囊封装即制得药食两用发酵荷叶胶囊。
荷叶含有莲碱、荷叶碱、原荷叶碱、亚美罂粟碱、前荷叶碱、N-去甲基荷叶碱、D-N-甲基乌药碱、番荔枝碱、鹅掌楸碱、槲皮素、异槲皮甙、莲甙、酒石酸、柠檬酸、苹果酸、葡萄糖酸、草酸、琥珀酸、鞣质。还含抗有丝分裂作用的碱性成分。乳酸菌发酵后能增将荷叶碱等有效成分的活性提升,更有利于人体吸收。《本草纲目》、《随息居饮食谱》、《中国药茶配方大全》等古今药(食)学典籍认为荷叶具有清心火、平肝火、泻脾火、降肺火以及清热养神、降压利尿、敛液止汗、止血固精等功效。
发酵荷叶蜜丸和胶囊,具有瘦身减肥的功效,既是药品也是保健食品。
此外,发酵荷叶超微粉经55℃~65℃,风速为3.5m/s的粉末干燥机干燥至含水率低于4%后用于沸水泡制当茶饮用,或者制作饮料。荷叶鲜叶经切分成条状或块状,再经本发明的发酵方法固态发酵再经烘干,即成为发酵荷叶茶,用于沸水泡制当茶饮用。发酵荷叶超微粉和发酵荷叶茶均具有减肥降脂、清心火、平肝火、泻脾火、降肺火以及清热养神、降压利尿、敛液止汗、止血固精等功效。
实施例3
某保健食品公司,将干燥的石斛用超细磨粉机磨至8000~10000目,获得石斛超微粉。将石斛超微粉与F55型果葡糖浆和纯净水按1:0.12:0.35的质量比混合均匀,加入发酵石斛重量1.5%的每毫升含大于50×108个乳酸菌的乳酸菌母液,然后装入300目食品级纱网袋内,扎牢袋口,密实码放入可调温度真空固态发酵装置内。将柜内抽至真空度-0.08MPa~-0.085MPa,在石斛超微粉开始发酵的7日内,即初期发酵阶段,将自动恒温热水器的输出水温控制在41~43℃,通过供热管将柜内温度保持在41~43℃以促使乳酸菌快速繁殖。在石斛超微粉开始发酵的8日起的15日内,即中期发酵阶段,将自动恒温热水器的输出水温控制在30~32℃,通过供热管将柜内温度保持在30~32℃以使乳酸菌生长速率减慢,以利于风味物质的积累。之后即为常温后期发酵。将经8个月后期发酵的石斛超微粉从可调温度真空固态发酵装置内取出,并将蜂蜜加热至110~116℃,出现浅红色有光泽的泡沫,用手拈之粘性较强,但无白丝,失去水分约13%时获得炼蜜;将炼蜜与发酵好的石斛超微粉按质量比1:5混合均匀,再经成丸机制成2克重的大蜜丸和0.5克重的小蜜丸,用微波烘干,待其外表变硬,即制得药食两用发酵石斛大蜜丸和小蜜丸。
将发酵好的石斛超微粉用55℃~65℃,风速为2.0m/s的粉末干燥机干燥至含水率低于2.5%后,经胶囊封装即制得药食两用发酵石斛胶囊。
乳酸菌发酵后能增将石斛碱等有效成分的活性提升,更有利于人体吸收。发酵石斛大蜜丸、小蜜丸和胶囊,具有抗衰老、抑制肿瘤、增强记忆、提高免疫力、缓减夜生活过度和烟酒过度不适的功效,是市场热销的保健食品。
此外,发酵石斛超微粉经55℃~65℃,风速为2.0m/s的粉末干燥机干燥至含水率低于2.5%后用于沸水泡制当茶饮用,或者制作饮料,同样具有抗衰老、抑制肿瘤、增强记忆、提高免疫力、缓减夜生活过度和烟酒过度不适的功效。
需要注意的是,上述具体实施例是示例性的,本领域技术人员可以在本发明公开内容的启发下想出各种解决方案,而这些解决方案也都属于本发明的公开范围并落入本发明的保护范围之内。本领域技术人员应该明白,本发明说明书及其附图均为说明性而并非构成对权利要求的限制。本发明的保护范围由权利要求及其等同物限定。
Claims (10)
1.一种发酵姜黄蜜丸和发酵姜黄胶囊的制备方法,其特征在于,所述方法包括如下步骤:
(1)将干燥的姜黄用超细磨粉机磨至200目~12500目,从而获得姜黄超微粉;
(2)将姜黄超微粉与果葡糖浆和纯净水按质量比1:0.09~0.24:0.26~0.36混合均匀,接种乳酸菌,然后装入200~300目食品级纱网袋内,扎牢袋口后密实码放入可调温度真空固态发酵装置内,将柜内抽至真空度-0.08MPa~-0.09MPa后,可调温度真空固态发酵装置控制温度30~43℃进行初期、中期真空发酵和后期常温真空厌氧发酵,经8~24个月固态发酵后得到发酵好的姜黄超微粉;
(3)将蜂蜜加热制成炼蜜,然后将炼蜜与发酵好的姜黄超微粉和葛根粉(或粉状葛根花)按质量比1:0.1~2.5:0~2.5混合均匀,再经成丸机制丸、微波或热风烘干后,制得发酵姜黄蜜丸;
(4)将发酵好的姜黄超微粉用粉末干燥机干燥至含水率低于5%后,与蜂蜜干粉、葛根粉(或粉状葛根花)按1:0.5~1:0~0.5的质量比混匀后经胶囊封装即制得发酵姜黄胶囊。
2.如权利要求1所述的方法,其特征在于,步骤2中所述果葡糖浆为F55型果葡糖浆或F42型果葡糖浆;
采用F55型果葡糖浆时,姜黄超微粉与F55型果葡糖浆和纯净水混合时的质量比为1:0.09~0.18:0.28~0.36;
采用F42型果葡糖浆时,姜黄超微粉与F42型果葡糖浆和纯净水混合时的质量比为1:0.12~0.24:0.26~0.33。
3.如权利要求2所述的方法,其特征在于,所述果葡糖浆替换为符合GB/T26762-2011标准的果糖粉,步骤2中姜黄超微粉与果糖粉和纯净水的质量比为1:0.05~0.1:0.3~0.4。
4.如权利要求1所述的方法,其特征在于,步骤3中,蜂蜜采用百花蜜、荆条蜜或枣花蜜;将蜂蜜加热至110~116℃,失去水分12%~14%时获得炼蜜;在进行热风干燥时,采用55℃~65℃,风速为1.5~2.0m/s的热风烘干。
5.如权利要求1所述的方法,其特征在于,步骤4中,将发酵好的姜黄超微粉用55℃~65℃,风速为1.5~3.5m/s的粉末干燥机进行干燥处理。
6.如权利要求1至5之一所述的方法,其特征在于,步骤2中所述的可调温度真空固态发酵装置包括柜体(1)、单向排气阀(2)、柜门(6)、发酵物支撑架(8)、供热管(9)、抽真空接头(10)、真空表(11)、带热水泵的自动恒温热水器(12)和连接管道(13),其中,
柜体(1)的顶部设置有排气口,单向排气阀(2)与柜体(1)紧密粘结并经由所述排气口与柜内空腔连通;带阀门的抽真空接头(10)的一侧与柜内空腔连通以便于抽取柜内真空和取料时平衡内外压差,真空表(11)竖直地固定在柜体(1)上并且其测量部保持与柜内空腔连通以用于监视柜内真空度;
所述供热管(9)设置在发酵物支撑架(8)的下方并紧贴发酵物支撑架(8),发酵物支撑架(8)和供热管(9)共同用于支撑装有发酵原料的纱网袋;
所述带热水泵的自动恒温热水器(12)通过连接管道(13)与供热管(9)连通并形成闭合回路从而用于调节发酵温度。
7.如权利要求6所述的方法,其特征在于,所述可调温度真空固态发酵装置还包括设置在柜体(1)顶部的防护帽(3),所述防护帽(3)将所述单向排气阀(2)包围并且所述防护帽(3)的侧壁上设置有排气孔(4)。
8.如权利要求7所述的方法,其特征在于,所述单向排气阀(3)的正向启动压力小于或等于50KPa,反向耐压大于0.5MPa。
9.如权利要求8所述的方法,其特征在于,所述柜体(1)的顶部设置有吊耳(5)以便于起吊和搬运;所述柜门(6)上粘接有密封胶条,从而提高发酵装置的密封性。
10.如权利要求9所述的方法,其特征在于,所述柜体(1)、柜门(6)、发酵物支撑架(8)和供热管(9)的材质为耐酸钢、纤维强化塑料或塑料。
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