CN108077908A - A kind of preparation method and applications of the notoginseng haulm ferment of heat clearing and inflammation relieving - Google Patents
A kind of preparation method and applications of the notoginseng haulm ferment of heat clearing and inflammation relieving Download PDFInfo
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- CNHRRMQBWQJRPN-UHFFFAOYSA-N chikusetsusaponin LM5 Natural products C1CC(C2(CC(O)C3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC(C(C(O)C1O)O)OC1COC1OC(CO)C(O)C1O CNHRRMQBWQJRPN-UHFFFAOYSA-N 0.000 description 1
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- JDCPEKQWFDWQLI-LUQKBWBOSA-N ginsenoside Rc Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1O[C@@H](CO)[C@H](O)[C@H]1O JDCPEKQWFDWQLI-LUQKBWBOSA-N 0.000 description 1
- SPFXZQZPHXUJSR-UHFFFAOYSA-N ginsenoside-Rc Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1OC2OC(CO)C(O)C2O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CCC45C)C SPFXZQZPHXUJSR-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
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- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
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- 239000002366 mineral element Substances 0.000 description 1
- XBGLCVZQMWKHFC-UHFFFAOYSA-N notoginsenoside fc Chemical compound C1CC(C2(CCC3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)OC4C(C(O)C(O)C(CO)O4)OC4C(C(O)C(O)CO4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC(C(C(O)C1O)O)OC1COC1OCC(O)C(O)C1O XBGLCVZQMWKHFC-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of preparation method and applications of the notoginseng haulm ferment of heat clearing and inflammation relieving, belong to food processing technology field.Notoginseng haulm is ground into notoginseng haulm powder first, 5 ~ 20 parts of notoginseng haulm powder are then added in into 5 ~ 10 portions of white granulated sugars, 2 ~ 5 parts of oligofructose according to mass parts, after being eventually adding 60 ~ 90 parts of pure water mixings, heat sterilization, cooling obtain sterilizing mixed liquor；Obtained sterilizing mixed liquor is added in into 0.1 ~ 1 part of saccharomycete, 0.1 ~ 1 part of lactobacillus acidophilus according to mass parts, the 6 ~ 10h that then ferments at 28 ~ 34 DEG C obtains enzyme liquid, and notoginseng haulm ferment is obtained after enzyme liquid is freeze-dried.This method is easy to operate, and manufactured notoginseng haulm ferment does not add any chemical preservative and food additives, and stable components have clearing heat and anti-inflammatory functions.
Description
Technical field
The present invention relates to a kind of preparation method and applications of the notoginseng haulm ferment of heat clearing and inflammation relieving, belong to food processing skill
Art field.
Background technology
Radix Notoginseng（Panax notoginseng（Burk.）F. H. Chen）Belong to araliaceae ginseng plant, be commonly called as " gold
It does not change ".Now it is distributed mainly on the areas such as Yunnan, Jiangxi, Guangxi, Sichuan.Radix Notoginseng tradition is used as medicine with root, but for its overground part
Divide research and utilization less.Notoginseng haulm is the drying cauline leaf of Radix Notoginseng, and warm-natured, acrid flavour is mainly used for swelling and pain relieving, hemostasis, controls
Have blood in stool, spit blood, carbuncle swells carbuncle, traumatic hemorrhage, migraines etc..《Compendium of Materia Medica》Described in one book its " control injured, fall and put out
Blood, that applies dissipates, and bruise is dissipated through night, the same root of complementary work ".Notoginseng haulm ingredient is based on protopanaxadiol-type's saponin(e, total saposins
Content about 4%~6%, wherein with ginsenoside Rb3, Ginsenoside Rc, notoginsenoside Fc, ginsenoside Rb1Content is most
It is high.In addition to this saponin constituent, notoginseng haulm also contains multiple nutritional components, such as 8% ~ 21% crude fibre, 10% ~ 15% thick egg
White and a variety of mineral elements.Notoginseng haulm long-term use is to curing the disease and health is respectively provided with good effect.Has portion in recent years
Point manufacturing enterprise is Raw material processing into various food, daily necessities such as tea-drinking, toothpaste etc. using notoginseng haulm, but kind is excessively single
One.The function and consumption of notoginseng haulm are directed to, developing various functions food as raw material using notoginseng haulm has good city
Field prospect.
Plant enzyme is using plants such as a variety of vegetables and fruits, mushroom classes as primary raw material, is made through a variety of or a kind of probiotics fermention.
Ferment had not only remained the nutrition elite in plant, but also the various enzyme components needed containing human body.The effect of ferment is main at present has
Anti-aging, antibacterial anti-inflammatory, purification blood, the enhancing plurality of health care functions such as body immunity and detoxicating and fighting cancer.At present, in the market
The plant enzyme of sale also has small part ferment using integration of drinking and medicinal herbs, Chinese herbal medicine as raw material, such as ginger mostly using vegetables and fruits as primary raw material
Ferment（Patent of invention CN201510516909.7）, passion fruit ferment（Patent of invention CN201510807563.6）, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste ferment
（Patent of invention CN201510941075.4）Deng.The function of these ferment, which focuses mostly on, is improving immune, cleaning enteron aisle etc., does not have
There is the report of heat clearing and inflammation relieving function." excessive internal heat " is closely related in vivo inflammation, and actual is exactly the performance of internal inflammation, in vivo
Inflammation can cause numerous diseases.Therefore, using notoginseng haulm as primary raw material, a kind of side with clearing heat and anti-inflammatory functions ferment is developed
Method is applied to field of food and has great importance.
The content of the invention
For the above-mentioned prior art there are the problem of and deficiency, the present invention a kind of notoginseng haulm ferment of heat clearing and inflammation relieving is provided
Preparation method and applications.This method is easy to operate, and manufactured notoginseng haulm ferment does not add any chemical preservative and food
Product additive, stable components have clearing heat and anti-inflammatory functions.The invention is realized by the following technical scheme.
A kind of preparation method of the notoginseng haulm ferment of heat clearing and inflammation relieving, is as follows：
Notoginseng haulm is ground into notoginseng haulm powder by step 1 first, then adds in 5 ~ 20 parts of notoginseng haulm powder according to mass parts
5 ~ 10 portions of white granulated sugars, 2 ~ 5 parts of oligofructose, after being eventually adding 60 ~ 90 parts of pure water mixings, heat sterilization, cooling are sterilized
Mixed liquor；
The sterilizing mixed liquor that step 1 obtains is added in 0.1 ~ 1 part of saccharomycete, 0.1 ~ 1 part of acidophilus breast bar by step 2 according to mass parts
Bacterium, the 6 ~ 10h that then ferments at 28 ~ 34 DEG C obtain enzyme liquid, notoginseng haulm ferment are obtained after enzyme liquid is freeze-dried.
Heat sterilization is in 100 ~ 120 DEG C of 10 ~ 20min of sterilizing of temperature in the step 1.
A kind of notoginseng haulm ferment can be applied in the food for preparing heat clearing and inflammation relieving.
The beneficial effects of the invention are as follows：
（1）Preparation method of the invention is easy to operate, at low cost, fermentation period is short, is easy to large-scale industrial production；
（2）Notoginseng haulm ferment nutritional ingredient prepared by the present invention is high, unique flavor.Using notoginseng haulm as primary raw material, improve
The health-care efficacy of ferment；
（3）Radix Notoginseng ferment prepared by the present invention has effects that heat clearing and inflammation relieving.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
The preparation method of the notoginseng haulm ferment of the heat clearing and inflammation relieving, is as follows：
Notoginseng haulm is ground into notoginseng haulm powder by step 1 first, and 50g notoginseng haulms powder then is added in 50g white granulated sugars, 20g
Oligofructose is eventually adding 880g pure water（880mL）After mixing, heat sterilization（Heat sterilization is in 100 DEG C of sterilizings of temperature
20min）, cooling obtain sterilizing mixed liquor；
Step 2, the sterilizing mixed liquor for obtaining step 1 add in 1g saccharomycete, 1g parts of lactobacillus acidophilus, then ferment at 28 DEG C
6h obtains enzyme liquid, and notoginseng haulm ferment is obtained after enzyme liquid is freeze-dried.
The notoginseng haulm ferment can be applied in the food for preparing heat clearing and inflammation relieving.Study the Radix Notoginseng that this implementation 1 is prepared
The anti-inflammatory activity of cauline leaf ferment.
The present invention has studied the influence that notoginseng haulm ferment paraxylene causes mice ear.
Experimental method：
Take 60 Kunming mouses（18 ~ 22 g of weight, half male and half female）Adaptability is fed 2 days, is randomly divided into 5 groups, every group 12,
Model group, Dexamethasone group（10 mg/kg）And notoginseng haulm ferment is low（100 mg/kg）, in（200 mg/kg）, high dose group
（400 mg/kg）.Notoginseng haulm ferment is prepared by preferred method.The daily gastric infusion of each group mouse 1 time, it is identical to give model group
The distilled water of volume, continuous 10 d.Each group is respectively to smear 20 uL bis- in the inside and outside both sides of every mouse right ear after the last administration
Toluene solution.After 6 h by mouse break neck put to death, cut left and right ear, the same position of ear's bilateral taken with diameter 6mm card punch
Auricle weighs and calculates the weight difference of two auricles.Mice ear degree calculates as follows：Ear swelling degree=auris dextra weight-left ear
Weight.
Experimental result：
As shown in Table 1, notoginseng haulm ferment high dose group（400 mg/kg）And Dexamethasone group（10 mg/kg）Ear swelling degree
Substantially less than model group（p<0.01）.Notoginseng haulm ferment can significantly inhibit mouse caused by dimethylbenzene xylene ear swelling, have antiinflammation.
1 notoginseng haulm ferment paraxylene of table causes the influence of mice ear
Compared with model group,* p<0.05,** p<0.01。
Embodiment 2
The preparation method of the notoginseng haulm ferment of the heat clearing and inflammation relieving, is as follows：
Notoginseng haulm is ground into notoginseng haulm powder by step 1 first, then by 200g notoginseng haulms powder add in 100g white granulated sugars,
50g oligofructose is eventually adding 900g pure water（900mL）After mixing, heat sterilization（Heat sterilization is to go out for 120 DEG C in temperature
Bacterium 10min）, cooling obtain sterilizing mixed liquor；
Step 2, the sterilizing mixed liquor for obtaining step 1 add in 10g saccharomycete, 10g parts of lactobacillus acidophilus, are then issued at 34 DEG C
Ferment 10h obtains enzyme liquid, and notoginseng haulm ferment is obtained after enzyme liquid is freeze-dried.
Embodiment 3
The preparation method of the notoginseng haulm ferment of the heat clearing and inflammation relieving, is as follows：
Notoginseng haulm is ground into notoginseng haulm powder by step 1 first, then by 100g notoginseng haulms powder add in 80g white granulated sugars,
30g oligofructose is eventually adding 600g pure water（600mL）After mixing, heat sterilization（Heat sterilization is to go out for 110 DEG C in temperature
Bacterium 15min）, cooling obtain sterilizing mixed liquor；
Step 2, the sterilizing mixed liquor for obtaining step 1 add in 5g saccharomycete, 8g parts of lactobacillus acidophilus, then ferment at 30 DEG C
8h obtains enzyme liquid, and notoginseng haulm ferment is obtained after enzyme liquid is freeze-dried.
Embodiment 4
The preparation method of the notoginseng haulm ferment of the heat clearing and inflammation relieving, is as follows：
Notoginseng haulm is ground into notoginseng haulm powder by step 1 first, then by 100g notoginseng haulms powder add in 50g white granulated sugars,
30g oligofructose is eventually adding 800g pure water（800mL）After mixing, heat sterilization（Heat sterilization is to go out for 120 DEG C in temperature
Bacterium 20min）, cooling obtain sterilizing mixed liquor；
Step 2, the sterilizing mixed liquor for obtaining step 1 add in 1g saccharomycete, 10g parts of lactobacillus acidophilus, are then issued at 32 DEG C
Ferment 8h obtains enzyme liquid, and notoginseng haulm ferment is obtained after enzyme liquid is freeze-dried.
The specific embodiment of the present invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula within the knowledge of a person skilled in the art, can also be made on the premise of present inventive concept is not departed from
Go out various change.
Claims (3)
1. the preparation method of the notoginseng haulm ferment of a kind of heat clearing and inflammation relieving, it is characterised in that be as follows：
Notoginseng haulm is ground into notoginseng haulm powder by step 1 first, then adds in 5 ~ 20 parts of notoginseng haulm powder according to mass parts
5 ~ 10 portions of white granulated sugars, 2 ~ 5 parts of oligofructose, after being eventually adding 60 ~ 90 parts of pure water mixings, heat sterilization, cooling are sterilized
Mixed liquor；
The sterilizing mixed liquor that step 1 obtains is added in 0.1 ~ 1 part of saccharomycete, 0.1 ~ 1 part of acidophilus breast bar by step 2 according to mass parts
Bacterium, the 6 ~ 10h that then ferments at 28 ~ 34 DEG C obtain enzyme liquid, notoginseng haulm ferment are obtained after enzyme liquid is freeze-dried.
2. the preparation method of the notoginseng haulm ferment of heat clearing and inflammation relieving according to claim 1, it is characterised in that：The step
Heat sterilization is in 100 ~ 120 DEG C of 10 ~ 20min of sterilizing of temperature in 1.
3. a kind of notoginseng haulm ferment according to claim 1 or 2 can be applied in the food for preparing heat clearing and inflammation relieving.
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| CN201711210110.0A CN108077908A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method and applications of the notoginseng haulm ferment of heat clearing and inflammation relieving |
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| CN201711210110.0A CN108077908A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method and applications of the notoginseng haulm ferment of heat clearing and inflammation relieving |
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| CN108077908A true CN108077908A (en) | 2018-05-29 |
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| CN110236188A (en) * | 2019-07-25 | 2019-09-17 | 山东臻自然生物科技有限公司 | A kind of preparation method of purple sweet potato ferment |
| CN115299515A (en) * | 2022-08-23 | 2022-11-08 | 昆明生物制造研究院有限公司 | Pseudo-ginseng stem and leaf fermentation powder and preparation method and application thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236188A (en) * | 2019-07-25 | 2019-09-17 | 山东臻自然生物科技有限公司 | A kind of preparation method of purple sweet potato ferment |
| CN115299515A (en) * | 2022-08-23 | 2022-11-08 | 昆明生物制造研究院有限公司 | Pseudo-ginseng stem and leaf fermentation powder and preparation method and application thereof |
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Application publication date: 20180529 |