CN107811291A - 一种金钗石斛酵素的制备方法 - Google Patents
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Abstract
本发明公开了一种金钗石斛酵素制备方法,涉及食品技术领域,通过将金钗石斛与藜麦混合粉碎经醋酸菌、酵母发酵,再将猕猴桃榨汁,将陈皮、白术、砂仁、麦芽与发酵液滤渣、猕猴桃滤渣混合提取,将提取液和发酵液、猕猴桃汁调配而得。本发明方法使得金钗石斛中的营养成分充分酵解,形成能够被人体充分吸收的小分子物质,极大程度的保留了金钗石斛中的营养成分,而且还使得藜麦中的活性成分参与发酵,配合中药提取物,使制备的酵素抗氧化,抗衰老功效得到增强;而使得酵素具有增强免疫力,抗癌的功效,改善了酵素的营养品质。
Description
技术领域
本发明涉及食品加工领域,具体涉及金钗石斛酵素的制备方法。
背景技术
金钗石斛的主要功能是益胃生津,养阴清热。临床用于热病伤津、口渴舌燥、病后虚热、胃病、干呕、舌光少苔。具有增强免疫、强阴益精、生津养胃、润肺止咳、滋阴清热、生津止渴、用于热病伤津、口渴舌燥、病后虚热、抗癌、益胃生津,滋阴清热、清肝、明目、调节血脂、降血糖等。对心脑血管、消化系统和呼吸系统、眼科等有特殊功效。
酵素几乎参与所有身体的活动,在它的参与下人体才能维持正常的新陈代谢、自体免疫、修复组织等;为此,现有技术中采用大量的果蔬作为原料制备饮料,以使得其酵素含量丰富;虽然该果蔬饮料能够满足为人体提供一定的酵素,并且营养丰富、味道鲜美,但是为了延长果蔬汁饮料的存储时间,往往需要向其中加入防腐剂、抗氧化剂、稳定剂等,使得获得的产品影响着人们生活的健康。
鉴于此,现有技术中,将金钗石斛为原料制备酵素的技术文献还相对较少,并且获得的金钗石斛酵素的口感和营养依然难以满足人们的需求,并且口感较差,极大程度的影响了食欲。
发明内容
有鉴于此,本发明的提供一种金钗石斛酵素的制备方法,以提高金钗石斛的口感,丰富酵素的营养保健功能。
本发明是通过以下技术方案实现的:
一种金钗石斛酵素的制备方法,其特征在于,包括以下步骤:
(1)将金钗石斛与藜麦混合,粉碎成粉末,并调整其水分含量为40-60%,加入占混合原料质量1-3%微生物制剂,置于温度为28-45℃下,厌氧发酵处理10-20天,加水浸泡1-2h,过滤,得到滤渣A和滤液B;
(2)将猕猴桃压榨成汁,过滤,得到滤渣C和滤渣D;
(3)将陈皮、白术、砂仁、麦芽与滤渣A、滤渣C混合,并加水打浆,经微波提取,过滤得提取液;
(4)将滤渣A、滤渣C与提取液混合,经高压均质即得所述金钗石斛酵素。
特别地,所述步骤(1)中金钗石斛与藜麦的质量比为(5-8):(4-7)。
特别地,所述步骤(1)中微生物制剂由质量比为(3-5):1的酵母和醋酸菌组成。
特别地,所述步骤(2)中猕猴桃的质量为金钗石斛质量的2-3倍。
特别地,所述步骤(3)中陈皮、白术、砂仁、麦芽与金钗石斛的质量比为(0.3-0.5):(0.1-1.4):(0.2-0.6):(0.2-0.4):(5-8)。
本发明的有益效果是:
通过将金钗石斛与藜麦混合,经酵母和醋酸菌发酵,促进石斛中营养物质的释放,并且通过藜麦提供的丰富碳水化合物防止微生物分解石斛多糖,保护石斛中营养物质,再将猕猴桃榨汁,将陈皮、白术、砂仁、麦芽粉碎提取之后与发酵物浸提液、猕猴桃汁调配而成,使得金钗石斛中的营养成分充分酵解,形成能够被人体充分吸收的小分子物质,极大程度的保留了金钗石斛中的营养成分,而且还使得藜麦的活性成分成分加入发酵,使制备的酵素抗氧化,抗衰老功效得到增强;而使得酵素具有增强免疫力,抗癌的功效,改善了酵素的营养品质。
本发明创造的金钗石斛中含有大量的生理活性物质,能够使得机体新陈代谢增强;而且通过原料成分的合理配比设计以及制备工艺参数的调整,使得金钗石斛酵素的口感较优,入口甘醇,清香柔和;尤其经过预发酵处理,使得金钗石斛中的不和谐成分被预先酵解,并且通过粉末状的发酵,使得金钗石斛中的有益成分被大量的流露出来,再结合浆液的制备,使得浆液中的有益成分得到大幅度的增加,提高了酵素的营养价值。
本发明创造经过原料成分的配比设计,使得其发生协同增效作用,增强了酵素的保健功效。
具体实施方式
以下将对本发明的优选实施例进行详细的描述。应当理解,优选实施例仅为了说明本发明,而不是为了限制本发明的保护范围。
实施例一
一种金钗石斛酵素的制备方法,其特征在于,包括以下步骤:
(1)将金钗石斛与藜麦按质量比5:4混合,粉碎成粉末,并调整其水分含量为60%,加入占混合原料质量3%微生物制剂,微生物制剂由质量比3:1的酵母和醋酸菌组成,置于温度为45℃下,厌氧发酵处理20天,加水浸泡2h,过滤,得到滤渣A和滤液B;
(2)将金钗石斛质量2倍的猕猴桃压榨成汁,过滤,得到滤渣C和滤渣D;
(3)将陈皮、白术、砂仁、麦芽与滤渣A、滤渣C混合,并入金钗石斛质量10倍的水打浆,经微波提取,过滤得提取液,其中,陈皮、白术、砂仁、麦芽与金钗石斛的质量比为0.3:0.1:0.2:0.2:5;
(4)将滤渣A、滤渣C与提取液混合,经高压均质即得所述金钗石斛酵素。
实施例二
一种金钗石斛酵素的制备方法,其特征在于,包括以下步骤:
(1)将金钗石斛与藜麦按质量比8:7混合,粉碎成粉末,并调整其水分含量为40%,加入占混合原料质量1%微生物制剂,微生物制剂由质量比5:1的酵母和醋酸菌组成,置于28℃下,厌氧发酵处理10天,加水浸泡1h,过滤,得到滤渣A和滤液B;
(2)将金钗石斛质量2倍的猕猴桃压榨成汁,过滤,得到滤渣C和滤渣D;
(3)将陈皮、白术、砂仁、麦芽与滤渣A、滤渣C混合,并加水打浆,经微波提取,过滤得提取液,其中,陈皮、白术、砂仁、麦芽与金钗石斛的质量比0.5:1.4:0.6:0.4:8;
(4)将滤渣A、滤渣C与提取液混合,经高压均质即得所述金钗石斛酵素。
实施例三
一种金钗石斛酵素的制备方法,其特征在于,包括以下步骤:
(1)将金钗石斛与藜麦按质量比6:3混合,粉碎成粉末,并调整其水分含量为50%,加入占混合原料质量2%微生物制剂,微生物制剂由质量比4:1的酵母和醋酸菌组成,置于28℃下,厌氧发酵处理10天,加水浸泡1h,过滤,得到滤渣A和滤液B;
(2)将金钗石斛质量2.5倍的猕猴桃压榨成汁,过滤,得到滤渣C和滤渣D;
(3)将陈皮、白术、砂仁、麦芽与滤渣A、滤渣C混合,并加水打浆,经微波提取,过滤得提取液,其中,陈皮、白术、砂仁、麦芽与金钗石斛的质量比0.5:1.4:0.6:0.4:5;
(4)将滤渣A、滤渣C与提取液混合,经高压均质即得所述金钗石斛酵素。
Claims (6)
1.一种金钗石斛酵素的制备方法,其特征在于,包括以下步骤:
(1)将金钗石斛与藜麦混合,粉碎成粉末,并调整其水分含量为40-60%,加入占混合原料质量1-3%微生物制剂,置于温度为28-45℃下,厌氧发酵处理10-20天,加水浸泡1-2h,过滤,得到滤渣A和滤液B;
(2)将猕猴桃压榨成汁,过滤,得到滤渣C和滤渣D;
(3)将陈皮、白术、砂仁、麦芽与滤渣A、滤渣C混合,并加水打浆,经微波提取,过滤得提取液;
(4)将滤渣A、滤渣C与提取液混合,经高压均质即得所述金钗石斛酵素。
2.根据权利要求1所述的金钗石斛酵素的制备方法,其特征在于,所述步骤(1)中金钗石斛与藜麦的质量比为(5-8):(4-7)。
3.根据权利要求1所述的金钗石斛酵素的制备方法,其特征在于,所述步骤(1)中微生物制剂由质量比为(3-5):1的酵母和醋酸菌组成。
4.根据权利要求1所述的所述的金钗石斛酵素的制备方法,其特征在于,所述步骤(2)中猕猴桃的质量为金钗石斛质量的2-3倍。
5.根据权利要求1所述的所述的金钗石斛酵素的制备方法,其特征在于,所述步骤(3)中陈皮、白术、砂仁、麦芽与金钗石斛的质量比为(0.3-0.5):(0.1-1.4):(0.2-0.6):(0.2-0.4):(5-8)。
6.根据权利要求1所述的所述的金钗石斛酵素的制备方法,其特征在于,所述步骤(3)加水量为石斛质量的10-15倍。
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CN109430475A (zh) * | 2018-12-25 | 2019-03-08 | 保山市365生态产业研究所 | 紫皮石斛和茶复合酵素饮品及其制备方法 |
CN110236183A (zh) * | 2019-05-24 | 2019-09-17 | 成都大学 | 一种用于制备藜麦酵素的组合物及其制备酵素的方法 |
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CN109430475A (zh) * | 2018-12-25 | 2019-03-08 | 保山市365生态产业研究所 | 紫皮石斛和茶复合酵素饮品及其制备方法 |
CN110236183A (zh) * | 2019-05-24 | 2019-09-17 | 成都大学 | 一种用于制备藜麦酵素的组合物及其制备酵素的方法 |
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