CN107397210A - Alleviate ferment of asthenopia and physical fatigue and preparation method thereof - Google Patents
Alleviate ferment of asthenopia and physical fatigue and preparation method thereof Download PDFInfo
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- CN107397210A CN107397210A CN201710647785.5A CN201710647785A CN107397210A CN 107397210 A CN107397210 A CN 107397210A CN 201710647785 A CN201710647785 A CN 201710647785A CN 107397210 A CN107397210 A CN 107397210A
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- ferment
- lactobacillus
- physical fatigue
- bifidobacterium
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- 208000003464 asthenopia Diseases 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 29
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 29
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 28
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 25
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 25
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 18
- 244000005700 microbiome Species 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 14
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 14
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 14
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000411851 herbal medicine Species 0.000 claims abstract description 11
- 244000099147 Ananas comosus Species 0.000 claims abstract description 9
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 241000005787 Cistanche Species 0.000 claims abstract description 9
- 241001016310 Epimedium grandiflorum Species 0.000 claims abstract description 9
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 9
- 235000016357 Mirtillo rosso Nutrition 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 240000003444 Paullinia cupana Species 0.000 claims abstract description 9
- 235000000556 Paullinia cupana Nutrition 0.000 claims abstract description 9
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- 235000018905 epimedium Nutrition 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 229940109850 royal jelly Drugs 0.000 claims abstract description 9
- 229960003080 taurine Drugs 0.000 claims abstract description 9
- 241000270273 Ptyas dhumnades Species 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 239000012530 fluid Substances 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 9
- 239000011812 mixed powder Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
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- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
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- 241000208340 Araliaceae Species 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- NJYVDFDTLLZVMG-UHFFFAOYSA-N echinacoside Natural products CC1OC(OC2C(O)C(OCCc3ccc(O)c(O)c3)OC(COC4OC(CO)C(O)C(O)C4O)C2OC(=O)C=Cc5cc(O)cc(O)c5)C(O)C(O)C1O NJYVDFDTLLZVMG-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- TZJALUIVHRYQQB-UHFFFAOYSA-N icariine Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(C)O2)O)C(=O)C2=C(O)C=C(OC3C(C(O)C(O)C(CO)O3)O)C(CC=C(C)C)=C2O1 TZJALUIVHRYQQB-UHFFFAOYSA-N 0.000 description 1
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- -1 rhodioside Chemical compound 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- QJVXKWHHAMZTBY-GCPOEHJPSA-N syringin Chemical compound COC1=CC(\C=C\CO)=CC(OC)=C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 QJVXKWHHAMZTBY-GCPOEHJPSA-N 0.000 description 1
- QJVXKWHHAMZTBY-KSXIZUIISA-N syringin Natural products COc1cc(C=CCO)cc(OC)c1O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O QJVXKWHHAMZTBY-KSXIZUIISA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- QFRYQWYZSQDFOS-UHFFFAOYSA-N verbascoside Natural products CC1OC(COC2C(O)C(COC3OC(C(O)C(O)C3O)C(=O)O)OC(Oc4cc(O)cc5OC(=CC(=O)c45)c6ccc(O)c(O)c6)C2O)C(O)C(O)C1O QFRYQWYZSQDFOS-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention proposes a kind of ferment for alleviating asthenopia and physical fatigue and preparation method thereof, including following raw material is prepared with compound microorganism ferments：Fruit and 10~15wt% of 70~80wt% of sea-tangle, 10~15wt% of Chinese herbal medicine and dispensing, the addition of the complex microorganism are 10~16wt% of the gross weight of the raw material；Wherein, the fruit is pineapple, black fruit cowberry, the mixture of blueberry and red grape; the Chinese herbal medicine is the mixture of ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, saline cistanche and Guarana; the dispensing is the mixture of taurine, royal jelly, Bee Pollen, zaocys dhumnade, pearl powder and cassia seed, and the complex microorganism is the Mixed Microbes of the Mixed Microbes or Lactobacillus plantarum of Lactobacillus plantarum, Lactobacillus casei, bifidobacterium adolescentis and bifidobacterium longum, lactobacillus acidophilus, bifidobacterium adolescentis and bifidobacterium longum.The ferment, which has, alleviates asthenopia and physical fatigue function, improves raw material nutrient utilization, improves mouthfeel.
Description
Technical field
The invention belongs to ferment technical field, and in particular to a kind of ferment and its system for alleviating asthenopia and physical fatigue
Preparation Method.
Background technology
Ferment is present in the animal and plant body of all work, is to maintain body normal function, digestion food, repair tissue etc. is raw
A kind of necessary material of life activity.With advancing age with safe diet, living environment the problems such as, the ferment content in human body
In decline year by year, body declines due to the loss of ferment body metabolism speed, easily produce inferior health and chronic disease etc.
Problem, the trend of aging is presented year by year.If without ferment, biochemical reaction will be unable to carry out, and five big nutrients will all become to machine
Body is utterly useless, and biological phenomena will stop.Ferment is supplemented, can allow what all vital movements can be without any confusion in human body to enter
OK, the body moment of let us maintains vigour.
The fast development of modern society changes the life style of people, while also brings new health problem, and city is white
Neck crowd sub-health state turns into one of focus, and all kinds of healthy food enterprises develop Related product for this crowd,
Visual fatigue and physical fatigue are the big common faults of working clan, develop a ferment product and introduce to the market, to solve city white collars
The puzzlement faced.
The content of the invention
The present invention proposes a kind of ferment for alleviating asthenopia and physical fatigue, and the ferment, which has, alleviates asthenopia and body
Power fatigue function, raw material nutrient utilization is improved, improve mouthfeel.
The technical proposal of the invention is realized in this way：
A kind of ferment for alleviating asthenopia and physical fatigue, including following raw material are prepared into compound microorganism ferments
Arrive：Fruit and 10~15wt% of 70~80wt% of sea-tangle, 10~15wt% of Chinese herbal medicine and dispensing, the complex microorganism add
Dosage is 10~16wt% of the gross weight of the raw material；Wherein, the fruit is pineapple, black fruit cowberry, blueberry and red grape
Mixture, the Chinese herbal medicine is the mixture of ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, saline cistanche and Guarana,
The dispensing is the mixture of taurine, royal jelly, Bee Pollen, zaocys dhumnade, pearl powder and cassia seed, and the complex microorganism is
Lactobacillus plantarum, Lactobacillus casei, Mixed Microbes or Lactobacillus plantarum, the acidophilus breast bar of bifidobacterium adolescentis and bifidobacterium longum
The Mixed Microbes of bacterium, bifidobacterium adolescentis and bifidobacterium longum.
Preferably, the complex microorganism is Lactobacillus plantarum, Lactobacillus casei, bifidobacterium adolescentis and bifidobacterium longum
Mixed Microbes, the mass ratio of Lactobacillus plantarum and Lactobacillus casei is 1:0.7, the quality of bifidobacterium adolescentis and bifidobacterium longum
Than for 1:1.3.
Preferably, the total addition level of Lactobacillus plantarum and Lactobacillus casei is 5~8wt% of the gross weight of the raw material,
The total addition level of bifidobacterium adolescentis and bifidobacterium longum is 5~8wt% of the gross weight of the raw material.
Preferably, the complex microorganism is Lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium adolescentis and bifidobacterium longum
Mixed Microbes, the mass ratio of Lactobacillus plantarum and lactobacillus acidophilus is 1:1, the mass ratio of bifidobacterium adolescentis and bifidobacterium longum
For 1:1.3.
Preferably, Lactobacillus plantarum and the total addition level of lactobacillus acidophilus for the gross weight of the raw material 5~8wt%,
The total addition level of bifidobacterium adolescentis and bifidobacterium longum is 5~8wt% of the gross weight of the raw material.
It is a further object to provide a kind of preparation method for the ferment for alleviating asthenopia and physical fatigue, bag
Include following steps：
1) Feedstock treating：By fruit cleaning it is clean after, then by pineapple, black fruit cowberry, blueberry, red grape and sea-tangle distinguish
Carry out smashing processing；Bee Pollen, zaocys dhumnade, pearl powder, cassia seed, ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, meat
Desert cistanche beats powder with Guarana, obtains mixed powder；
2) fragment is handled：After the fruit pulp that step 1) is smashed to obtain is mixed with sea-tangle, 18 are cooled to rapidly~
20 DEG C, obtain mixing pulp, then carry out homogenize process, adjust pH to 3.0~3.5；
3) first stage ferments：The Mixed Microbes of bifidobacterium adolescentis and bifidobacterium longum are added into step 2) homogenize process
Mixing pulp in fermented, ferment 18~20 DEG C, fermentation until zymotic fluid in pol be less than 10g/L after terminate fermentation；
4) extract：The zymotic fluid of step 3) is cooled down rapidly, then adds mixed powder thereto, stirring and leaching, temperature is down to
Less than 18 DEG C, extracted；
5) second stage is fermented：Royal jelly is added into extract, then accesses the mixed of Lactobacillus plantarum and Lactobacillus casei
Close bacterium or the Mixed Microbes of Lactobacillus plantarum and lactobacillus acidophilus are fermented, fermentation temperature is 21~25 DEG C, until zymotic fluid
After middle pol is less than 4g/L and total acid more than 8.3, fermentation ends, taurine is added into zymotic fluid；
6) filtering and concentrating：The zymotic fluid that step 5) is obtained carries out low temperature mistake using diatomite filter and cardboard filter
Filter, then vacuum and low temperature concentrates again.
Preferably, the extraction time of the step 4) is 120 hours.
Preferably, the temperature of the low temperature in the step 6) is 10~15 DEG C.
Preferably, the cycles of concentration of the step 6) is 2 times.
The alleviation asthenopia of the present invention and the ferment of physical fatigue need low-temperature preservation, and cryogenic temperature suggestion is less than 10 DEG C.
Beneficial effects of the present invention：
The present invention alleviation asthenopia and physical fatigue ferment using fruit, sea-tangle, Chinese herbal medicine and dispensing as raw material, with
Lactobacillus plantarum, Lactobacillus casei, Mixed Microbes or Lactobacillus plantarum, the acidophilus breast bar of bifidobacterium adolescentis and bifidobacterium longum
The Mixed Microbes of bacterium, bifidobacterium adolescentis and bifidobacterium longum, with reference to abstraction technique, the ferment of acquisition, alleviate asthenopia and body
Power fatigue, improves raw material nutrient utilization, improves mouthfeel.
Embodiment
Embodiment 1
A kind of ferment for alleviating asthenopia and physical fatigue, including following raw material are prepared into compound microorganism ferments
Arrive：Fruit and sea-tangle 70wt%, Chinese herbal medicine 15wt% and dispensing 15wt%, the addition of complex microorganism are the gross weight of raw material
The 10wt% of amount；Wherein, fruit is pineapple, black fruit cowberry, the mixture of blueberry and red grape.Chinese herbal medicine be ginseng, rhodiola root,
Wilsonii, barrenwort, Morinda officinalis, the mixture of saline cistanche and Guarana, dispensing are taurine, royal jelly, Bee Pollen, the black tip
The mixture of snake, pearl powder and cassia seed.Complex microorganism is Lactobacillus plantarum, Lactobacillus casei, bifidobacterium adolescentis and length
The Mixed Microbes of Bifidobacterium.The mass ratio of Lactobacillus plantarum and Lactobacillus casei is 1:0.7, bifidobacterium adolescentis and long bifid bar
The mass ratio of bacterium is 1:1.3.
Preparation method：
1) Feedstock treating：By fruit cleaning it is clean after, then by pineapple, black fruit cowberry, blueberry, red grape and sea-tangle distinguish
Carry out smashing processing；Bee Pollen, zaocys dhumnade, pearl powder, cassia seed, ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, meat
Desert cistanche beats powder with Guarana, obtains mixed powder；
2) fragment is handled：After the fruit pulp that step 1) is smashed to obtain is mixed with sea-tangle, 18 DEG C are cooled to rapidly,
Obtain mixing pulp, then carry out homogenize process, adjust pH to 3.0；
3) first stage ferments：By the Mixed Microbes of bifidobacterium adolescentis and bifidobacterium longum, (Mixed Microbes addition is raw material
Gross weight 5wt%) add step 2) homogenize process mixing pulp in fermented, ferment 20 DEG C, fermentation until hair
Pol terminates fermentation after being less than 10g/L in zymotic fluid；
4) extract：The zymotic fluid of step 3) is cooled down rapidly, then adds mixed powder thereto, stirring and leaching, temperature is down to
Less than 18 DEG C, extracted, extraction time is 120 hours；
5) second stage is fermented：Royal jelly is added into extract, then accesses the mixed of Lactobacillus plantarum and Lactobacillus casei
Close bacterium (Mixed Microbes addition is the 5wt% of the gross weight of raw material) to be fermented, fermentation temperature is 21 DEG C, until sugar in zymotic fluid
After degree is less than 4g/L and total acid more than 8.3, fermentation ends, taurine is added into zymotic fluid；
6) filtering and concentrating：The zymotic fluid that step 5) is obtained is low using 15 DEG C of diatomite filter and cardboard filter progress
Temperature filtering, then 10 DEG C of low temperature of vacuum concentrate 2 times again.
Embodiment 2
A kind of ferment for alleviating asthenopia and physical fatigue, including following raw material are prepared into compound microorganism ferments
Arrive：Fruit and sea-tangle 80wt%, Chinese herbal medicine 10wt% and dispensing 10wt%, the addition of complex microorganism are the gross weight of raw material
16wt%；Wherein, fruit is pineapple, black fruit cowberry, the mixture of blueberry and red grape.Chinese herbal medicine is ginseng, rhodiola root, thorn
Slender acanthopanax, barrenwort, Morinda officinalis, the mixture of saline cistanche and Guarana, dispensing be taurine, royal jelly, Bee Pollen, zaocys dhumnade,
The mixture of pearl powder and cassia seed.Complex microorganism is Lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium adolescentis and long bifid
The Mixed Microbes of bacillus.Lactobacillus plantarum and the mass ratio of lactobacillus acidophilus are 1:1, the quality of spring Bifidobacterium and bifidobacterium longum
Than for 1:1.3.
Preparation method：
1) Feedstock treating：By fruit cleaning it is clean after, then by pineapple, black fruit cowberry, blueberry, red grape and sea-tangle distinguish
Carry out smashing processing；Bee Pollen, zaocys dhumnade, pearl powder, cassia seed, ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, meat
Desert cistanche beats powder with Guarana, obtains mixed powder；
2) fragment is handled：After the fruit pulp that step 1) is smashed to obtain is mixed with sea-tangle, 20 DEG C are cooled to rapidly,
Obtain mixing pulp, then carry out homogenize process, adjust pH to 3.5；
3) first stage ferments：By the Mixed Microbes of bifidobacterium adolescentis and bifidobacterium longum, (Mixed Microbes addition is raw material
Gross weight 8wt%) add step 2) homogenize process mixing pulp in fermented, ferment 18 DEG C, fermentation until hair
Pol terminates fermentation after being less than 10g/L in zymotic fluid；
4) extract：The zymotic fluid of step 3) is cooled down rapidly, then adds mixed powder thereto, stirring and leaching, temperature is down to
Less than 18 DEG C, extracted, extraction time is 120 hours；
5) second stage is fermented：Royal jelly is added into extract, then accesses the mixed of Lactobacillus plantarum and lactobacillus acidophilus
Close bacterium (Mixed Microbes addition is the 8wt% of the gross weight of raw material) to be fermented, fermentation temperature is 25 DEG C, until sugar in zymotic fluid
After degree is less than 4g/L and total acid more than 8.3, fermentation ends, taurine is added into zymotic fluid；
6) filtering and concentrating：The zymotic fluid that step 5) is obtained is low using 10 DEG C of diatomite filter and cardboard filter progress
Temperature filtering, then 15 DEG C of low temperature of vacuum concentrate 2 times again.
Test example
The alleviation asthenopia of the present invention compared with the advantageous effect of like product, is shown in Table 1 with the ferment of physical fatigue.
The ferment of the present invention of table 1 is compared with the biochemical indicator of commercially available ferment
| Index | The ferment of the present invention | Commercially available ferment |
| Vitamin A | 810~860mg/kg | 110~160mg/kg |
| Vitamin B1 | 622~730mg/kg | 92~130mg/kg |
| Zinc | 120~164mg/kg | 20~64mg/kg |
| Anthocyanin | 162~210mg/kg | 32~53mg/kg |
| Saponin(e total amount | 1220~1680mg/kg | 20~120mg/kg |
| This resistance to sugar | 220~283mg/kg | It can't detect |
Indicate：Saponin(e includes Syringin, rhodioside, icariin, echinacoside and acteoside.It is described above
Only presently preferred embodiments of the present invention, it is not intended to limit the invention, within the spirit and principles of the invention, is made
Any modification, equivalent substitution and improvements etc., should be included in the scope of the protection.
Claims (9)
1. a kind of ferment for alleviating asthenopia and physical fatigue, it is characterised in that sent out including following raw material and complex microorganism
Ferment is prepared：Fruit and 10~15wt% of 70~80wt% of sea-tangle, 10~15wt% of Chinese herbal medicine and dispensing, it is described compound micro-
The addition of biology is 10~16wt% of the gross weight of the raw material；Wherein, the fruit is pineapple, black fruit cowberry, blueberry
With the mixture of red grape, the Chinese herbal medicine is ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, saline cistanche and Guarana
Mixture, the dispensing is the mixture of taurine, royal jelly, Bee Pollen, zaocys dhumnade, pearl powder and cassia seed, described multiple
Conjunction microorganism is the Mixed Microbes or plant breast bar of Lactobacillus plantarum, Lactobacillus casei, bifidobacterium adolescentis and bifidobacterium longum
Bacterium, lactobacillus acidophilus, the Mixed Microbes of bifidobacterium adolescentis and bifidobacterium longum.
2. the ferment according to claim 1 for alleviating asthenopia and physical fatigue, it is characterised in that the composite microbial
Thing is the Mixed Microbes of Lactobacillus plantarum, Lactobacillus casei, bifidobacterium adolescentis and bifidobacterium longum, Lactobacillus plantarum and cheese breast
The mass ratio of bacillus is 1:0.7, the mass ratio of bifidobacterium adolescentis and bifidobacterium longum is 1:1.3.
3. the ferment according to claim 2 for alleviating asthenopia and physical fatigue, it is characterised in that Lactobacillus plantarum with
The total addition level of Lactobacillus casei for the gross weight of the raw material 5~8wt%, bifidobacterium adolescentis and bifidobacterium longum it is total
Addition is 5~8wt% of the gross weight of the raw material.
4. the ferment according to claim 1 for alleviating asthenopia and physical fatigue, it is characterised in that the composite microbial
Thing is the Mixed Microbes of Lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium adolescentis and bifidobacterium longum, Lactobacillus plantarum and acidophilus breast
The mass ratio of bacillus is 1:1, the mass ratio of bifidobacterium adolescentis and bifidobacterium longum is 1:1.3.
5. the ferment according to claim 4 for alleviating asthenopia and physical fatigue, it is characterised in that Lactobacillus plantarum with
The total addition level of lactobacillus acidophilus for the gross weight of the raw material 5~8wt%, bifidobacterium adolescentis and bifidobacterium longum it is total
Addition is 5~8wt% of the gross weight of the raw material.
6. alleviate the preparation method of the ferment of asthenopia and physical fatigue as claimed in claim 1, it is characterised in that including
Following steps：
1) Feedstock treating：By fruit cleaning it is clean after, then pineapple, black fruit cowberry, blueberry, red grape and sea-tangle are carried out respectively
Smash processing；Bee Pollen, zaocys dhumnade, pearl powder, cassia seed, ginseng, rhodiola root, wilsonii, barrenwort, Morinda officinalis, saline cistanche
Powder is beaten with Guarana, obtains mixed powder；
2) fragment is handled：After the fruit pulp that step 1) is smashed to obtain is mixed with sea-tangle, 18~20 DEG C are cooled to rapidly,
Obtain mixing pulp, then carry out homogenize process, adjust pH to 3.0~3.5；
3) first stage ferments：The Mixed Microbes of bifidobacterium adolescentis and bifidobacterium longum are added into the mixed of step 2) homogenize process
Close and fermented in pulp, fermented 18~20 DEG C, fermentation is until pol terminates fermentation after being less than 10g/L in zymotic fluid；
4) extract：The zymotic fluid of step 3) is cooled down rapidly, then adds mixed powder thereto, stirring and leaching, temperature is down to 18 DEG C
Hereinafter, extracted；
5) second stage is fermented：Royal jelly is added into extract, then accesses the Mixed Microbes of Lactobacillus plantarum and Lactobacillus casei
Or the Mixed Microbes of Lactobacillus plantarum and lactobacillus acidophilus are fermented, fermentation temperature is 21~25 DEG C, until sugar in zymotic fluid
After degree is less than 4g/L and total acid more than 8.3, fermentation ends, taurine is added into zymotic fluid；
6) filtering and concentrating：The zymotic fluid that step 5) is obtained carries out filter at low temperature using diatomite filter and cardboard filter,
Then vacuum and low temperature concentrates again.
7. the preparation method of the ferment according to claim 6 for alleviating asthenopia and physical fatigue, the step 4)
Extraction time is 120 hours.
8. the preparation method of the ferment according to claim 6 for alleviating asthenopia and physical fatigue, it is characterised in that institute
The temperature for stating the low temperature in step 6) is 10~15 DEG C.
9. the preparation method of the ferment according to claim 6 for alleviating asthenopia and physical fatigue, it is characterised in that institute
The cycles of concentration for stating step 6) is 2 times.
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| CN107712884A (en) * | 2017-12-10 | 2018-02-23 | 湖南文理学院 | A kind of pearl ferment and its production method |
| CN110250507A (en) * | 2019-07-29 | 2019-09-20 | 晶叶(银川)生物科技有限公司 | A kind of Herba Cistanches ferment and preparation method |
| CN110547446A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | royal jelly antioxidant peptide fruit enzyme and preparation method thereof |
| CN112641023A (en) * | 2020-12-16 | 2021-04-13 | 阿拉善盟尚容源生物科技股份有限公司 | Cistanche Chinese herbal medicine enzyme and preparation method thereof |
| CN115363155A (en) * | 2021-05-06 | 2022-11-22 | 江苏恒康生物科技有限公司 | Preparation of probiotic fermented lotus seed composition capable of relieving physical fatigue |
| CN115669921A (en) * | 2022-05-20 | 2023-02-03 | 新疆天山北坡冷粮食品有限公司 | Liver-protecting and kidney-protecting cistanche enzyme and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712884A (en) * | 2017-12-10 | 2018-02-23 | 湖南文理学院 | A kind of pearl ferment and its production method |
| CN110547446A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | royal jelly antioxidant peptide fruit enzyme and preparation method thereof |
| CN110250507A (en) * | 2019-07-29 | 2019-09-20 | 晶叶(银川)生物科技有限公司 | A kind of Herba Cistanches ferment and preparation method |
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Application publication date: 20171128 |