CN108095066A - 一种功能酵素制备方法 - Google Patents
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Abstract
本发明公开了一种功能酵素制备方法：以当归、黄芪、党参和甘草4种中草药为原料，按照固液比1:5添加饮用水，按照原料质量百分比添加活性菌（酒曲酶），37℃厌氧发酵7天，发酵完毕后过滤得到发酵液，并在发酵液中加入橄榄苦苷、蜂胶和红参的复合提取液进行复配得到中草药功能酵素。归芪参草功能酵素具有补血益气，抗氧化等功能，无副作用，是一种纯天然发酵功能产品。
Description
技术领域
本发明涉及生物酵素领域，特别涉及一种功能酵素制备方法。
背景技术
酵素是对酶的一种称呼。酵素是具有催化作用的生物活性大分子，是生物体新陈代谢的催化剂，能够保证生物体生命活动有条不紊地进行。酵素一部分是由人体自身制造补充的，其余大部分来源食物的不断补充，才能保证体内酵素维持平衡。
从食品角度解释，酵素是以乳酸菌等益生菌发酵蔬菜、果品和药食同源物品而成的一种富含蛋白酶、脂肪酶、淀粉酶和超氧化物歧化酶以及乳酸、醋酸和少量乙醇等代谢产物的一种功能食品。
酵素具有多种功能：1.平衡机体作用 若蛋白质、脂肪、糖摄取过多，就会在体内堆积，如果消化系统出现功能障碍，则形成宿便，易引发多种疾病。例如蛋白质过量摄入，就会在消化系统进行分解，并产生酸性物质，如果体内缺乏蛋白酶，就不能将大分子的蛋白质分解成更小分子的多肽和氨基酸，从而排除体外，加重肾脏的负担。酵素可使体内血液形成弱碱性，保持肠内菌群的平衡。2.消炎抗菌作用 酵素不仅可以促进白血球杀菌，而且本身也具有抗菌作用。3.美白抗衰老作用 皮肤器官能够产生分泌多种生物酶，这些生物酶能淡化皱纹，抗氧化，保持肌肤健康。4.解酒作用 酵素能够减缓肠胃对酒精的吸收，达到改善头痛、延缓醉酒等现象。酵素通过降低GOT、GPT的活性，达到解酒护肝的作用。
依据药食同源的当归补血活血、止痛润肠；黄芪补气固表；党参补气养血；甘草补脾益气、清热解毒；橄榄苦苷抑菌；蜂胶消炎止痛；红参补血养气之功效经自然发酵研发归芪参草植物功能酵素的生产技术。归芪参草植物酵素（酶）具有补脾养胃，生津益肺、降脂降压、促进消化、增强免疫力、缓解体力疲劳等多种功效；还含蛋白酶、脂肪酶、糖化酶、黄酮、多糖、果胶、乳酸、醋酸和可溶性膳食纤维成分。
发明内容
市场上功能酵素大多以水果、蔬菜、谷物、中药为原料，通过添加多种有益菌发酵而产生的。他们含丰富的维生素、矿物质、生物活性成分和生物酶的功能性微生物发酵产品。本发明是以中草药（当归、黄芪、党参、甘草）为主要原料，依据药食同源的当归补血活血、止痛润肠；黄芪补气固表；党参补气养血；甘草补脾益气、清热解毒之功效经发酵研发归芪参草植物功能酵素。
为实现上述目的，本发明采用如下技术方案：一种功能酵素的制备方法，包括如下步骤:当归、黄芪、党参和甘草4种中草药原料按照1:1:1:1的配比各称取200g，按照固液比1:5添加饮用水，按照中草药原料质量百分比称取10％~20％酒曲酶，37℃厌氧发酵7天，过滤得到发酵液。在发酵液中加入橄榄苦苷、蜂胶和红参的复合提取液进行复配得到中草药功能酵素。
一种如上所述的功能酵素的制备方法，其特征在于包括以下步骤：1）分别将当归、黄芪、党参和甘草清洗干燥粉粹后分装待用，并按照1:1:1:1的配比各称取200g放入发酵罐，按照固液比1:5添加饮用水密封，120℃高压蒸汽灭菌20min。2）发酵罐无菌环境下接种10％~20％酒曲酶后密封，37℃厌氧发酵7天，过滤得到发酵液。3）按照中草药原料质量百分比称取2％~5％蜂胶、0.5％红参和0.05％橄榄苦苷，按照1:5的固液比添加10％乙醇，85℃下恒温水浴提取2h，提取2次，滤液进行真空浓缩。4）橄榄苦苷、蜂胶和红参复合提取液与发酵液进行复配即得到归芪参草功能酵素。
具体实施方式
以下结合具体实施例对本发明做进一步说明，但本发明不仅仅限于这些实施例。
实施例1
一种如上所述的功能酵素的制备方法，其特征在于包括以下步骤：1）分别将当归、黄芪、党参和甘草清洗干燥粉粹后分装待用，并按照1:1:1:1的配比各称取200g放入发酵罐，按照固液比1:5添加饮用水密封，120℃高压蒸汽灭菌20min。2）发酵罐无菌环境下接种10％酒曲酶后密封，37℃厌氧发酵7天，过滤得到发酵液。3）按照中草药原料质量百分比称取2％蜂胶、0.5％红参和0.05％橄榄苦苷，按照1:5的固液比添加10％乙醇，85℃下恒温水浴提取2h，提取2次，滤液进行真空浓缩。4）橄榄苦苷、蜂胶和红参复合提取液与发酵液进行复配即得到归芪参草功能酵素。
实施例2
一种如上所述的功能酵素的制备方法，其特征在于包括以下步骤：1）分别将当归、黄芪、党参和甘草清洗干燥粉粹后分装待用，并按照1:1:1:1的配比各称取200g放入发酵罐，按照固液比1:5添加饮用水密封，120℃高压蒸汽灭菌20min。2）发酵罐无菌环境下接种10％酒曲酶后密封，37℃厌氧发酵7天，过滤得到发酵液。3）按照中草药原料质量百分比称取5％蜂胶、0.5％红参和0.05％橄榄苦苷，按照1:5的固液比添加10％乙醇，85℃下恒温水浴提取2h，提取2次，滤液进行真空浓缩。4）橄榄苦苷、蜂胶和红参复合提取液与发酵液进行复配即得到归芪参草功能酵素。
实施例3
一种如上所述的功能酵素的制备方法，其特征在于包括以下步骤：1）分别将当归、黄芪、党参和甘草清洗干燥粉粹后分装待用，并按照1:1:1:1的配比各称取200g放入发酵罐，按照固液比1:5添加饮用水密封，120℃高压蒸汽灭菌20min。2）发酵罐无菌环境下接种20％酒曲酶后密封，37℃厌氧发酵7天，过滤得到发酵液。3）按照中草药原料质量百分比称取2％蜂胶、0.5％红参和0.05％橄榄苦苷，按照1:5的固液比添加10％乙醇，85℃下恒温水浴提取2h，提取2次，滤液进行真空浓缩。4）橄榄苦苷、蜂胶和红参复合提取液与发酵液进行复配即得到归芪参草功能酵素。
实施例4
一种如上所述的功能酵素的制备方法，其特征在于包括以下步骤：1）分别将当归、黄芪、党参和甘草清洗干燥粉粹后分装待用，并按照1:1:1:1的配比各称取200g放入发酵罐，按照固液比1:5添加饮用水密封，120℃高压蒸汽灭菌20min。2）发酵罐无菌环境下接种20％酒曲酶后密封，37℃厌氧发酵7天，过滤得到发酵液。3）按照中草药原料质量百分比称取5％蜂胶、0.5％红参和0.05％橄榄苦苷，按照1:5的固液比添加10％乙醇，85℃下恒温水浴提取2h，提取2次，滤液进行真空浓缩。4）橄榄苦苷、蜂胶和红参复合提取液与发酵液进行复配即得到归芪参草功能酵素。
归芪参草功能酵素制备完成后，采用紫外分光光度法和电化学循环伏安法测量功能酵素有效活性物质含量和自由基清除率。
不同实施例的有效活性物质含量和自由基清除率：
Claims (5)
1.一种功能酵素的制备方法，其特征在于：包括如下步骤：1）当归、黄芪、党参和甘草4种中草药原料按照1:1:1:1的配比各称取200g，按照固液比1:5添加饮用水；2）用市售活性菌（酒曲酶），按照中草药原料质量百分比称取10％~20％酒曲酶，37℃厌氧发酵7天，过滤得到发酵液；3）在发酵液中加入橄榄苦苷、蜂胶和红参的复合提取液进行复配得到中草药功能酵素。
2.如权利要求1所述的一种功能酵素的制备方法，其特征在于：分别将当归、黄芪、党参和甘草清洗干燥粉粹后分装待用，并按照1:1:1:1的配比各称取200g放入发酵罐，按照固液比1:5添加饮用水密封，120℃高压蒸汽灭菌20min。
3.如权利要求1所述的一种功能酵素的制备方法，其特征在于：发酵罐无菌环境下接种10％~20％酒曲酶后密封，37℃厌氧发酵7天，过滤得到发酵液。
4.如权利要求1所述的一种功能酵素的制备方法，其特征在于：按照中草药原料质量百分比称取2％~5％蜂胶、0.5％红参和0.05％橄榄苦苷，按照1:5的固液比添加10％乙醇，85℃下恒温水浴提取2h，提取2次，滤液进行真空浓缩。
5.如权利要求3、4所述的一种功能酵素的制备方法，其特征在于：橄榄苦苷、蜂胶和红参复合提取液与发酵液进行复配即得到归芪参草功能酵素。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887684A (zh) * | 2018-06-19 | 2018-11-27 | 上海哈登生物科技有限公司 | 一种复合植物蛋白 |
| CN109259223A (zh) * | 2018-11-13 | 2019-01-25 | 云南农业大学 | 一种云参酵素加工的方法 |
| CN110279053A (zh) * | 2019-07-29 | 2019-09-27 | 卢珊玲 | 一种补气补血的果蔬酵素饮料及其制备方法 |
| CN115336747A (zh) * | 2022-08-19 | 2022-11-15 | 益胜堂(上海)生物科技有限公司 | 一种红参果蔬酵素及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887684A (zh) * | 2018-06-19 | 2018-11-27 | 上海哈登生物科技有限公司 | 一种复合植物蛋白 |
| CN109259223A (zh) * | 2018-11-13 | 2019-01-25 | 云南农业大学 | 一种云参酵素加工的方法 |
| CN109259223B (zh) * | 2018-11-13 | 2021-08-24 | 云南农业大学 | 一种云参酵素加工的方法 |
| CN110279053A (zh) * | 2019-07-29 | 2019-09-27 | 卢珊玲 | 一种补气补血的果蔬酵素饮料及其制备方法 |
| CN115336747A (zh) * | 2022-08-19 | 2022-11-15 | 益胜堂(上海)生物科技有限公司 | 一种红参果蔬酵素及其制备方法 |
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