CN107467644A - Promote ferment of digestion and protection gastric mucosa and preparation method thereof - Google Patents
Promote ferment of digestion and protection gastric mucosa and preparation method thereof Download PDFInfo
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- CN107467644A CN107467644A CN201710647393.9A CN201710647393A CN107467644A CN 107467644 A CN107467644 A CN 107467644A CN 201710647393 A CN201710647393 A CN 201710647393A CN 107467644 A CN107467644 A CN 107467644A
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- 230000029087 digestion Effects 0.000 title claims abstract description 21
- 210000001156 gastric mucosa Anatomy 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 42
- 244000005700 microbiome Species 0.000 claims abstract description 27
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 21
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 21
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 21
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims abstract description 19
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 18
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 18
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 13
- 230000001737 promoting effect Effects 0.000 claims abstract description 13
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 12
- 244000189799 Asimina triloba Species 0.000 claims abstract description 12
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 12
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 12
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 12
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 12
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 12
- 239000009636 Huang Qi Substances 0.000 claims abstract description 12
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 12
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 12
- 235000005412 red sage Nutrition 0.000 claims abstract description 12
- 241000186016 Bifidobacterium bifidum Species 0.000 claims abstract description 11
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 244000099147 Ananas comosus Species 0.000 claims abstract 3
- 244000170916 Paeonia officinalis Species 0.000 claims abstract 3
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 32
- 239000012530 fluid Substances 0.000 claims description 30
- 241000894006 Bacteria Species 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 241000234671 Ananas Species 0.000 description 9
- 241000736199 Paeonia Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000397 ulcer Toxicity 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention proposes a kind of ferment for promoting digestion and protection gastric mucosa and preparation method thereof, including following raw material is prepared with compound microorganism ferments：20~30wt% of 70~80wt% of fruit and draft medicinal material, the addition of the complex microorganism are 5~8wt% of the gross weight of the raw material；The fruit is the mixture of pineapple, pawpaw and lemon, the draft medicinal material is the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and the mixture of Hericium erinaceus, and the complex microorganism is the Mixed Microbes of the Mixed Microbes or Lactobacillus plantarum of bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum and bifidobacterium adolescentis, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum and bifidobacterium adolescentis.The ferment, which has, promotees digestion and protection gastric mucosa 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 for promoting digestion and protection gastric mucosa and its preparation side
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,
Current gastrointestinal health problem is also to perplex a kind of problem of most of urbanites, and exploitation is a to have regulation gut flora, promotees
Enter digestion, defaecation, the ferment product of protection gastric mucosa damage function is introduced to the market, tired with effectively solve that city white collars face
Disturb.
The content of the invention
The present invention proposes a kind of ferment for promoting digestion and protection gastric mucosa, and the ferment, which has, promotees digestion and protection gastric mucosa work(
Can, raw material nutrient utilization is improved, improves mouthfeel.
The technical proposal of the invention is realized in this way：
A kind of ferment for promoting digestion and protection gastric mucosa, including following raw material are prepared with compound microorganism ferments：
20~30wt% of 70~80wt% of fruit and draft medicinal material, the addition of the complex microorganism is the raw material
Gross weight 5~8wt%；The fruit be pineapple, pawpaw and lemon mixture, the draft medicinal material be the red sage root, the Radix Astragali,
The root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, the mixture of radix glycyrrhizae and Hericium erinaceus, the complex microorganism be bifidobacterium bifidum, lactobacillus acidophilus,
Streptococcus thermophilus, the Mixed Microbes of bifidobacterium longum and bifidobacterium adolescentis or Lactobacillus plantarum, lactobacillus acidophilus, thermophilus
The Mixed Microbes of bacterium, bifidobacterium longum and bifidobacterium adolescentis.
Preferably, the complex microorganism be bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum,
The Mixed Microbes of bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum and youth bifid
The mass ratio of bacillus is 1:1:1:1:1.
Preferably, the complex microorganism be Lactobacillus plantarum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum with
The Mixed Microbes of bifidobacterium adolescentis, Lactobacillus plantarum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum and youth bifid bar
The mass ratio of bacterium is 1.2:1:1:1:1.
It is a further object to provide a kind of preparation method for the ferment for promoting digestion and protection gastric mucosa, including with
Lower step：
1) Feedstock treating：By fruit cleaning it is clean after, then pineapple, pawpaw and lemon are carried out respectively to smash processing, mix
Conjunction obtains fruit pulp；Draft is mixed to get after the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and Hericium erinaceus are ground respectively to grind
Slurry；
2) fruit pulp is handled：The fruit pulp of step 1) is cooled to rapidly 18~20 DEG C, obtains mixing pulp, then carry out homogeneous
Change is handled, and adjusts pH to 3.0~3.5；
3) first stage ferments：The fruit pulp of the step 2) of 2/3 mass is taken, complex microorganism is added thereto and is sent out
Ferment, ferment 18~20 DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 106CFU/ml terminates fermentation, obtains zymotic fluid I；
4) second stage is fermented：The zymotic fluid I and the step 2) fruit pulp of remainder for taking 1/2 mass are fermented, fermentation 18
~20 DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 109CFU/ml terminates fermentation, obtains zymotic fluid II；
5) extract：Less than 15 DEG C are rapidly cooled to after zymotic fluid I is merged with zymotic fluid II, adds draft slurry, is carried out
Extraction extraction obtains extract；
6) low temperature aging：Extract is cooled to less than 10 DEG C, stood；
7) filtering and concentrating：Standing is after lactic acid bacteria is stable, and then low temperature concentrates again.
Preferably, first zymotic fluid is collected by filtration with 150 eye mesh screens in the merging zymotic fluid in the step 5).
Beneficial effects of the present invention：
It is 1st, of the invention using pineapple, pawpaw, lemon, the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and Hericium erinaceus as raw material,
Mixed Microbes or plant with bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum and bifidobacterium adolescentis
Lactobacillus, lactobacillus acidophilus, streptococcus thermophilus, the mixed fermentation of bifidobacterium longum and bifidobacterium adolescentis, with reference to extraction skill
Art, the ferment of acquisition, promote digestion and protection gastric mucosa function, improve raw material nutrient utilization, improve mouthfeel.
2nd, the biochemical indicator of ferment of the invention is：Lactic acid bacteria：107~109CFU/ml, proteinase activity：12000~
20000U/ml, amylase activity：15000~20000U/ml, lysozyme activity：14000~20000U/ml.
Embodiment
Embodiment 1
A kind of ferment for promoting digestion and protection gastric mucosa, including following raw material are prepared with compound microorganism ferments：
Fruit 70wt% and draft medicinal material 30wt%, the addition of the complex microorganism are the gross weight of the raw material
5wt%；The fruit be pineapple, pawpaw and lemon mixture, the draft medicinal material be the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis,
Rhizome of chuanxiong, radix glycyrrhizae and the mixture of Hericium erinaceus, the complex microorganism be bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus,
The Mixed Microbes of bifidobacterium longum and bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, long bifid bar
The mass ratio of bacterium and bifidobacterium adolescentis is 1:1:1:1:1.
Preparation method：
1) Feedstock treating：By fruit cleaning it is clean after, then pineapple, pawpaw and lemon are carried out respectively to smash processing, mix
Conjunction obtains fruit pulp；Draft is mixed to get after the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and Hericium erinaceus are ground respectively to grind
Slurry；
2) fruit pulp is handled：The fruit pulp of step 1) is cooled to rapidly 18 DEG C, obtains mixing pulp, then carry out the place that homogenizes
Reason, adjust pH to 3.5；
3) first stage ferments：The fruit pulp of the step 2) of 2/3 mass is taken, complex microorganism is added thereto and is sent out
Ferment, ferment 18 DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 106CFU/ml terminates fermentation, obtains zymotic fluid I；
4) second stage is fermented：The zymotic fluid I and the step 2) fruit pulp of remainder for taking 1/2 mass are fermented, fermentation 18
DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 109CFU/ml terminates fermentation, obtains zymotic fluid II；
5) extract：Less than 15 DEG C are rapidly cooled to after zymotic fluid I is merged with zymotic fluid II, adds draft slurry, is carried out
Extraction extraction obtains extract；
6) low temperature aging：Extract is cooled to less than 10 DEG C, stood；
7) filtering and concentrating：Standing is after lactic acid bacteria is stable, and then low temperature concentrates again.
Embodiment 2
A kind of ferment for promoting digestion and protection gastric mucosa, including following raw material are prepared with compound microorganism ferments：
Fruit 80wt% and draft medicinal material 20wt%, the addition of the complex microorganism are the gross weight of the raw material
8wt%；The fruit be pineapple, pawpaw and lemon mixture, the draft medicinal material be the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis,
Rhizome of chuanxiong, radix glycyrrhizae and the mixture of Hericium erinaceus, the complex microorganism be bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus,
The Mixed Microbes of bifidobacterium longum and bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, long bifid bar
The mass ratio of bacterium and bifidobacterium adolescentis is 1:1:1:1:1.
Preparation method：
1) Feedstock treating：By fruit cleaning it is clean after, then pineapple, pawpaw and lemon are carried out respectively to smash processing, mix
Conjunction obtains fruit pulp；Draft is mixed to get after the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and Hericium erinaceus are ground respectively to grind
Slurry；
2) fruit pulp is handled：The fruit pulp of step 1) is cooled to rapidly 20 DEG C, obtains mixing pulp, then carry out the place that homogenizes
Reason, adjust pH to 3.0；
3) first stage ferments：The fruit pulp of the step 2) of 2/3 mass is taken, complex microorganism is added thereto and is sent out
Ferment, ferment 20 DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 106CFU/ml terminates fermentation, obtains zymotic fluid I；
4) second stage is fermented：The zymotic fluid I and the step 2) fruit pulp of remainder for taking 1/2 mass are fermented, fermentation 20
DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 109CFU/ml terminates fermentation, obtains zymotic fluid II；
5) extract：Less than 15 DEG C are rapidly cooled to after zymotic fluid I is merged with zymotic fluid II, adds draft slurry, is carried out
Extraction extraction obtains extract；
6) low temperature aging：Extract is cooled to less than 10 DEG C, stood；
7) filtering and concentrating：Standing is after lactic acid bacteria is stable, and then low temperature concentrates again.
Embodiment 3
A kind of ferment for promoting digestion and protection gastric mucosa, including following raw material are prepared with compound microorganism ferments：
Fruit 75wt% and draft medicinal material 25wt%, the addition of the complex microorganism are the gross weight of the raw material
7wt%；The fruit be pineapple, pawpaw and lemon mixture, the draft medicinal material be the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis,
Rhizome of chuanxiong, radix glycyrrhizae and the mixture of Hericium erinaceus, the complex microorganism are Lactobacillus plantarum, lactobacillus acidophilus, streptococcus thermophilus, length
Bifidobacterium and the Mixed Microbes of bifidobacterium adolescentis.
Preparation method, comprise the following steps：
1) Feedstock treating：By fruit cleaning it is clean after, then pineapple, pawpaw and lemon are carried out respectively to smash processing, mix
Conjunction obtains fruit pulp；Draft is mixed to get after the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and Hericium erinaceus are ground respectively to grind
Slurry；
2) fruit pulp is handled：The fruit pulp of step 1) is cooled to rapidly 20 DEG C, obtains mixing pulp, then carry out the place that homogenizes
Reason, adjust pH to 3.5；
3) first stage ferments：The fruit pulp of the step 2) of 2/3 mass is taken, complex microorganism is added thereto and is sent out
Ferment, ferment 20 DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 106CFU/ml terminates fermentation, obtains zymotic fluid I；
4) second stage is fermented：The zymotic fluid I and the step 2) fruit pulp of remainder for taking 1/2 mass are fermented, fermentation 18
DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 109CFU/ml terminates fermentation, obtains zymotic fluid II；
5) extract：Less than 15 DEG C are rapidly cooled to after zymotic fluid I is merged with zymotic fluid II, first with 150 mesh sieve net filtrations
Zymotic fluid is collected, adds draft slurry, extraction extraction is carried out and obtains extract；
6) low temperature aging：Extract is cooled to less than 10 DEG C, stood；
7) filtering and concentrating：Standing is after lactic acid bacteria is stable, and then low temperature concentrates again.
Test example
The rush digestion of the present invention and the ferment of protection gastric mucosa are shown in Table 1 compared with the advantageous effect of like product.
The ferment of the present invention of table 1 is compared with the function of market like product
| Pilot project | Ferment of the present invention | Commercially available same fermentoid |
| Mucosa injury area | It is positive | It is negative |
| Ulcer area | It is positive | It is negative |
| Gastrointestinal motility | It is positive | It is negative |
| Digestive ferment | It is positive | It is negative |
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (5)
1. a kind of ferment for promoting digestion and protection gastric mucosa, it is characterised in that including following raw material and compound microorganism ferments system
It is standby to obtain：
20~30wt% of 70~80wt% of fruit and draft medicinal material, the addition of the complex microorganism is the total of the raw material
5~8wt% of weight；The fruit is the mixture of pineapple, pawpaw and lemon, and the draft medicinal material is the red sage root, the Radix Astragali, white
Chinese herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and the mixture of Hericium erinaceus, the complex microorganism is bifidobacterium bifidum, lactobacillus acidophilus, thermophilic
Hot streptococcus, the Mixed Microbes of bifidobacterium longum and bifidobacterium adolescentis or Lactobacillus plantarum, lactobacillus acidophilus, thermophilus
The Mixed Microbes of bacterium, bifidobacterium longum and bifidobacterium adolescentis.
2. the ferment according to claim 1 for promoting digestion and protection gastric mucosa, it is characterised in that the complex microorganism is
Bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium longum, the Mixed Microbes of bifidobacterium adolescentis, not tally bifid bar
Bacterium, lactobacillus acidophilus, streptococcus thermophilus, the mass ratio of bifidobacterium longum and bifidobacterium adolescentis are 1:1:1:1:1.
3. the ferment according to claim 1 for promoting digestion and protection gastric mucosa, it is characterised in that the complex microorganism is
Lactobacillus plantarum, lactobacillus acidophilus, streptococcus thermophilus, the Mixed Microbes of bifidobacterium longum and bifidobacterium adolescentis, Lactobacillus plantarum,
Lactobacillus acidophilus, streptococcus thermophilus, the mass ratio of bifidobacterium longum and bifidobacterium adolescentis are 1.2:1:1:1:1.
4. the preparation method of the ferment as claimed in claim 1 for promoting digestion and protection gastric mucosa, it is characterised in that including following
Step：
1) Feedstock treating：By fruit cleaning it is clean after, then pineapple, pawpaw and lemon are carried out respectively to smash processing, mixed
To fruit pulp；Draft slurry is mixed to get after the red sage root, the Radix Astragali, the root of herbaceous peony, Radix Angelicae Sinensis, rhizome of chuanxiong, radix glycyrrhizae and Hericium erinaceus are ground respectively；
2) fruit pulp is handled：The fruit pulp of step 1) is cooled to rapidly 18~20 DEG C, obtains mixing pulp, then carry out the place that homogenizes
Reason, adjust pH to 3.0~3.5；
3) first stage ferments：The fruit pulp of the step 2) of 2/3 mass is taken, complex microorganism is added thereto and is fermented, sent out
18~20 DEG C of ferment, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 106CFU/ml terminates fermentation, obtains zymotic fluid I；
4) second stage is fermented：The zymotic fluid I and the step 2) fruit pulp of remainder for taking 1/2 mass are fermented, fermentation 18~20
DEG C, fermentation is until Lactic Acid from Fermentation Broth bacterium number amount reaches 109CFU/ml terminates fermentation, obtains zymotic fluid II；
5) extract：Less than 15 DEG C are rapidly cooled to after zymotic fluid I is merged with zymotic fluid II, draft slurry is added, is extracted
Extraction obtains extract；
6) low temperature aging：Extract is cooled to less than 10 DEG C, stood；
7) filtering and concentrating：Standing is after lactic acid bacteria is stable, and then low temperature concentrates again.
5. the preparation method of the ferment according to claim 4 for promoting digestion and protection gastric mucosa, it is characterised in that the step
It is rapid 5) in merging zymotic fluid zymotic fluid first is collected by filtration with 150 eye mesh screens.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710647393.9A CN107467644A (en) | 2017-08-01 | 2017-08-01 | Promote ferment of digestion and protection gastric mucosa and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710647393.9A CN107467644A (en) | 2017-08-01 | 2017-08-01 | Promote ferment of digestion and protection gastric mucosa and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467644A true CN107467644A (en) | 2017-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710647393.9A Pending CN107467644A (en) | 2017-08-01 | 2017-08-01 | Promote ferment of digestion and protection gastric mucosa and preparation method thereof |
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| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN105918821A (en) * | 2016-04-20 | 2016-09-07 | 厦门元之道生物科技有限公司 | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | Method for preparing traditional Chinese medicine fruit and vegetable enzyme drink |
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2017
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| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
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