CN107668683A - 一种余甘子酵素的生产工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种余甘子酵素的生产工艺,属于酵素的制备技术领域。本发明的余甘子酵素以新鲜、无腐烂余甘子作为原料,以乳酸菌、嗜酸乳杆菌、长双歧杆菌、酵母菌等为发酵素发酵,加入一定量的低聚异麦芽糖、益生菌,益生菌以低聚异麦芽糖为营养,迅速发酵形成酵素,当酵素达到一定浓度时,即可得到富含酵素的原液。
Description
技术领域
本发明涉及一种酵素制备技术领域,尤其是一种余甘子酵素的生产工艺。
背景技术
酵素是十多年来风靡于欧美国家、日本、东南亚、中国台湾等国家和地区,深受人们追捧的具有较好保健效果的微生物发酵制品。微生物酵素以一种或多种新鲜蔬菜、水果、菌菇、中草药等为原料,经多种有益菌发酵而产生的,含有丰富的维生素、酶、矿物质和次生代谢产物等营养成分的功能性微生物发酵产品。微生物通过其自身的物质代谢,使发酵原料分解产生很多复杂的中间代谢产物或交叉代谢产物,实现代谢物质之间的代谢转化,产生新的具有生理活性的物质和百余种新的生物酶。微生物酵素中不仅保存了发酵原料中原有的营养物质,而且发酵代谢过程还产生了一些新的生物活性成分。研究发现,微生物酵素中含有多种对人体有益的营养保健成分,包括多酚类(黄酮醇、类黄酮、花青素、儿茶素类、酚酸、苯乙烯、香豆素、木质素、丹宁酸、鞣质等),有机酸(没食子酸、琥珀酸、丙酮酸、苹果酸等),多种糖类和多种生物活性成分等,其主要的生物活性表现在延缓衰老、预防和治疗心脑血管疾病;显著的细菌生长抑制活性;抗氧化活性和免疫调节作用等。
余甘果又名牛甘果,油甘果,因其吃起来“先苦后甜”得名。目前市场上也有野生牛甘果卖和水果型牛甘果两种。与野生牛甘果相比,水果型牛甘果具有果大、肉厚、纤维少、营养丰富、产量高、效益好等特点,而且吃起来更加甘甜爽口。具有丰富的维生素C、E、B、多种微量元素及矿物质,同时还含有人体所需的14种氨基酸以及超氧化物歧化酶(SOD)和丰富的有机硒,尤其是维生素C,每100克鲜余甘果中含维生素C500-1841毫克,比素有维生素之王猕猴桃高4倍,比柑桔高25倍,具有多种保健医疗作用。
发明内容
本发明实施例的目的在于提供一种余甘子酵素液的制备方法,旨在解决现有余甘子产品形式单调,缺乏余甘子酵素制备方法的问题。
本发明采用的技术方案为:
所述余甘子酵素的生产工艺和流程包括以下步骤:
(1)选取个头饱满,无腐烂,成熟的新鲜余甘子,除去腐烂,霉变的余甘子;
(2)余甘子清洗、干燥,干燥后对其进行消毒,用300W的超声波处理,处理时间为3分钟;
(3)采用手工或脱皮脱壳机进行脱皮脱壳,脱壳后进入破碎机内进行破碎,破碎至浆状;
(4)完全破碎之后将其放入食品级PE桶,按一吨余甘子加入100公斤低聚异麦芽糖进行混合,将其混合物在15℃~35℃的常温静置20天,使其充分混合;
(5)第一次混合后加入微量多种益生菌进行第一次厌氧发酵,其中益生菌主要为乳酸菌、嗜酸乳杆菌、酵母菌等;
(6)第一次发酵550天后,取液后用120目食品级不锈钢纱网进行过滤,除渣后得到余甘子酵素;
(7)以上步骤完成后开始第二次发酵,用不锈钢搅拌罐取余甘子酵素液体,加入低聚异麦芽糖(液体),按5∶5的比例,将其混合物放入不锈钢灌内,然后再次加入微量多种益生菌,如乳酸菌、长双歧杆菌、酵母菌等,密封后第二次厌氧发酵,周期为45天。
本发明与现有技术相比,其有益效果为:
本发明原料中的余甘子富含碳水化合物、维生素C、超氧化物歧化酶、硒、钾、钙、磷等。利用先进微生物发酵取得的余甘子酵素有清热凉血,消食健脾,生津止渴等功效。主治血热血瘀,消化不良,腹胀,咳嗽,喉痛,口干及维生素C缺乏症。
所用的低聚异麦芽糖(粉类、液体类)能具有促进双歧杆菌显著增值的特性,低聚异麦芽糖不会被人体的胃和小肠吸收,而是直接进入大肠,被双歧杆菌优先利用,助其大量的繁殖,为双歧杆菌的增值因子,肠内其他有害菌则不能利用,从而能抑制有害菌的生长,促使肠道内的微生态向良性循环调整,即使是糖尿病人服用,也不会吸收糖份。
具体实施方式
下面结合具体实施方式对本发明进一步说明:
实施例1
(1)选取个头饱满,无腐烂,成熟的新鲜余甘子,除去腐烂,霉变的余甘子;
(2)余甘子清洗、干燥,干燥后对其进行消毒,用300W的超声波处理,处理时间为3分钟;
(3)采用手工或脱皮脱壳机进行脱皮脱壳,脱壳后进入破碎机内进行破碎,破碎至浆状;
(4)完全破碎之后将其放入食品级PE桶,按一吨余甘子加入100公斤低聚异麦芽糖进行混合,将其混合物在15℃~35℃的常温静置20天,使其充分混合;
(5)第一次混合后加入微量多种益生菌进行第一次厌氧发酵,其中益生菌主要为乳酸菌、嗜酸乳杆菌、酵母菌等;
(6)第一次发酵550天后,取液后用120目食品级不锈钢纱网进行过滤,除渣后得到余甘子酵素;
(7)以上步骤完成后开始第二次发酵,用不锈钢搅拌罐取余甘子酵素液体,加入低聚异麦芽糖(液体),按5∶5的比例,将其混合物放入不锈钢灌内,然后再次加入微量多种益生菌,如乳酸菌、长双歧杆菌、酵母菌等,密封后第二次厌氧发酵,周期为45天。
Claims (3)
1.一种余甘子酵素的生产工艺,其特征在于:所述余甘子酵素的生产工艺包括以下步骤:
(1)选取个头饱满,无腐烂,成熟的新鲜余甘子,除去腐烂,霉变的余甘子;
(2)余甘子清洗、干燥,干燥后对其进行消毒,用300W的超声波处理,处理时间为3分钟;
(3)采用手工或脱皮脱壳机进行脱皮脱壳,脱壳后进入破碎机内进行破碎,破碎至浆状;
(4)完全破碎之后将其放入食品级PE桶,按一吨余甘子加入100公斤低聚异麦芽糖进行混合,将其混合物在15℃~35℃的常温静置20天,使其充分混合;
(5)第一次混合后加入微量多种益生菌进行第一次厌氧发酵,其中益生菌主要为乳酸菌、嗜酸乳杆菌、酵母菌等;
(6)第一次发酵550天后,取液后用120目食品级不锈钢纱网进行过滤,除渣后得到余甘子酵素;
(7)以上步骤完成后开始第二次发酵,用不锈钢搅拌罐取余甘子酵素液体,加入低聚异麦芽糖(液体),按5∶5的比例,将其混合物放入不锈钢灌内,然后再次加入微量多种益生菌,如乳酸菌、长双歧杆菌、酵母菌等,密封后第二次厌氧发酵,周期为45天。
2.根据权利要求1所述的一种余甘子酵素的生产工艺,其特征在于:步骤(6)所述酵素第一次取液分需分两个步骤:(1)用螺旋泵把液体抽到另一个PE桶密封放置12个小时让渣和液体得到沉淀,渣汁分离,(2)用离心泵进行粗滤放置在另一个PE桶。
3.根据权利要求1所述的一种余甘子酵素的生产工艺,其特征在于:步骤 (6)厌氧发酵期间使用的食品级PE桶内的物料须做到厌氧发酵,使糖度为18%,PH值为3.6。
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