CN108125092A - 一种解酒护肝中草药植物复合酵素饮品的制备方法 - Google Patents
一种解酒护肝中草药植物复合酵素饮品的制备方法 Download PDFInfo
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- CN108125092A CN108125092A CN201810082819.5A CN201810082819A CN108125092A CN 108125092 A CN108125092 A CN 108125092A CN 201810082819 A CN201810082819 A CN 201810082819A CN 108125092 A CN108125092 A CN 108125092A
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Abstract
本发明涉及一种解酒护肝中草药植物复合酵素饮品的制备方法,取枳椇子、葛根、鲜白茅根、决明子、菊花、桑椹、酸枣、白扁豆、乌梅、肉豆蔻,加水浸泡、煎煮,煎煮液低温真空减压浓缩,灭菌、过滤,滤液为营养液;营养液置于提取罐中,加红糖混合均匀得培养液;培养液置发酵罐内冷却,接种根霉菌、红曲米菌种,后密封发酵3‑6个月,发酵温度为33‑35℃,即得解酒护肝中草药植物复合酵素饮品。本发明采用枳椇子、葛根、鲜白茅根、决明子、肉豆蔻、菊花、桑椹、白扁豆、乌梅、酸枣为营养液培养基,以根霉菌和红曲米菌复合发酵为转化工具,采用传统液态发酵工艺,能降解原料中的有毒有害物,保留原有活性物质,提高了原有植物的疏散风热、清热解毒、敛肺生津之功效,达到解酒毒、止烦渴、保护肝脏的作用。
Description
技术领域
本发明涉及食品生物技术领域,尤其涉及一种解酒护肝中草药植物复合酵素饮品的制备方法。
背景技术
2018年伊始,英国《自然》杂志一篇最新论文在全球刷屏:剑桥大学佩特尔(KetanJ.Patel)团队通过动物(小鼠)模型,发现酒精和其代谢产物乙醛会对造血干细胞造成显著影响,从而引发癌症。过量饮酒会造成健康损害,这是众所周知的结论。饮酒和很多种癌症都有密切关系,包括口腔癌、喉癌、食管癌、乳腺癌、肝癌、结直肠癌等。事实上,全世界5.5%的癌症发生和5.8%的癌症死亡是酒精引起的,也就是说每18个癌症里,就有一个是喝酒喝出来的。北京大学精神卫生研究所的一项统计资料表明,在我国,近年来饮酒人数一直呈上升趋势。目前,我国男女饮酒率分别为84.1%和29.3%,其中16.1%的男性和2.5%的女性为每日饮酒。1982年我国酒依赖的发病率仅为0.16‰,到了1990年已上升了3倍多,且酗酒者出现低龄化现象,女性的比例不断增加。世界卫生组织一组数据显示,由酒精引起的死亡率和发病率,是麻疹和疟疾的总和,而且也高于吸烟引起的死亡率和发病率。在中国,每年有114100人死于酒精中毒,占总死亡率的1.3%;致残2737000人,占总致残率的3.0%。而饮酒过度对人体损害最严重的器官是:肝脏。长期酗酒,可明显损伤肝细胞,易发生肝硬化,由此可进一步发展成肝癌。肝脏是人体最大的腺体器官,在物质代谢和能量代谢中起中枢作用,它不仅参与营养物质的消化吸收,是物质的代谢场所,而且参与多种代谢产物及异物的转化与排泄,亦参与机体的免疫调节过程。各类肝病是常见病和多发病,肝细胞的变性坏死或萎缩最终导致肝功能衰竭。
中国民间有多个解酒护肝中草药配方,可以有效缓解酒精浓度过高给人身体造成的损害。市场上解酒药、解酒饮料也很多。中国古代多个药典都有关于解酒的中草药功效的记载。枳棋子,能治酒醉,烦热,口渴,呕吐,二便不利等。《滇南本草》明确提出枳棋子“能解酒毒……”。《千金方》以鲜葛根捣汁治酒醉不醒者,《本草衍义》则以葛根粉治疗醉酒的人;《神农本草经》谓葛根:“味平,主消渴,身大热,呕吐,诸痹,起阴气,解诸毒”;《药性论》称葛根“开胃下食,主解酒毒,止烦渴”;《本草拾遗》记载,葛根粉“解酒毒”。白茅根,性味甘寒,有凉血止血,清热利尿作用,可解酒毒。决明子,清肝明目,利水通便,有缓泻作用,降血压降血脂。《药性论》称决明子“利五脏,除肝家热”;《日华子本草》称决明子“助肝气,益精水;调末涂,消肿毒”。菊花,能疏散风热,平肝明目,清热解毒。《药鉴》载菊花“……解醉汉昏迷,易醒,共干葛(宜葛花)煎汤。”桑葚,性味甘微寒,具有滋阴补血、润肠作用。酸枣,具有补肝、宁心、敛汗、生津的功效。中医典籍《神农本草经》记载酸枣可以″安五脏,轻身延年″。《名医别录》还称酸枣″补中,益肝气,坚筋骨,助阴气,能令人肥健″。白扁豆,有补脾胃,和中化湿,消暑解毒的功效,《本草纲目》说白扁豆“能化清降浊,故专治中宫之病,消暑除湿而解毒也”。《日华子本草》记载乌梅“除劳,治骨蒸,去烦闷,涩肠止痢,消酒毒,治偏枯皮肤麻痹,去黑点,令人得睡”。《日华子本草》载肉豆蔻“调中,下气,止泻痢,开胃,消食。皮外络,下气,解酒毒,治霍乱。”《得配本草》亦认为肉豆蔻“消宿食,解酒毒”。
现有《一种解酒含酶植物酵素功能饮品的制备方法》(CN201310240530.9),是取麦芽、枳棋子、葛根、砂仁、茯苓、酸枣仁、淡竹叶、肉豆蔻、陈皮、山楂、芦根、益智仁、栀子加水浸泡、提取,提取液采用常规的热回流强制循坏,加红糖、蛋白胨调合、灭菌,过滤,滤液即为营养液;营养液在发酵罐30℃接益生菌种,分四期混合发酵,质量检测得饮品。《一种基于益生菌发酵的中药解酒护肝果冻及制备方法》(中国专利申请号CN201710161107.8),本发明公开了一种基于益生菌发酵中草药组合物制备高效解酒护肝果冻及制备方法,该果冻解酒作用的中药成分是由玫瑰茄、人面子、葛花、橄榄、乌梅等中药原料构成,本产品通过益生菌发酵,具有口感好、解酒效果明显的特点,可以缓解醉酒后肠胃不适、头痛等症状,可以消酒积、消烦渴、利湿清热等作用,而且对肝脏具有保护作用。《一种解酒护肝酵素及其制备方法》(CN201710728580.X),该酵素以拐枣、甘蔗、鲜藕、木棉花、伸筋藤、竹茹、樱桃叶、黄荆叶、枇杷叶、黄皮果、五味子、蜂蜜为原料经磨碎、蒸馏、发酵、过滤等工序制作而成。《一种具有解酒护肝保健功效的酵素饮品及其制备工艺》(CN201710679296.8),是以大枣汤等为主料、配以荷叶、虎杖、柴胡、何首乌、当归、生姜等药食材,经特殊的酵素生物发酵技术发酵而成,能在酒精进入肝脏之前就对它进行拦截并分解,直接通过胃肠道途径排出体外,从而有效地保护肝脏和胃部,最大程度的避免肝脏和胃部受损,起到解酒保肝的作用。同时该酵素原液能够迅速分解体内酒精,防止大脑及体内器官被麻痹,改善严重宿醉、头痛等现象。酒前服用可预防醉酒,调理胃肠,改善消化吸收,增强体质。《一种具有解酒护肝功能的酵素饮料及其制备方法》(CN201710297500.X),该酵素饮料由如下原料经发酵而成:桑椹15-35份、葛根15-35份、灵芝5-15份、枸杞5-15份、柠檬4-8份、冰糖4-8份、无菌水50-100份。
发明内容
本发明的目的是针对上述现状,旨在提供一种通过根霉菌、红曲米菌复合发酵后,能提高原有植物的疏散风热、清热解毒、敛肺生津之功效,达到解酒毒、止烦渴、保护肝脏的作用,且可长期服用的一种解酒护肝中草药植物复合酵素饮品的制备方法。
本发明目的的实施方式为,一种解酒护肝中草药植物复合酵素饮品的制备方法,具体步骤如下:
1)净选原料;
2)原料提取,将净选、处理后的枳棋子20-30克、葛根20-30克、鲜白茅根20-30克、决明子20-30克、菊花10-20克、桑椹10-20克、酸枣10-20克、白扁豆10-20克、乌梅5-10克、肉豆蔻5-10克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10-25%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
本发明采用枳棋子、葛根、鲜白茅根、决明子、菊花、桑椹、酸枣、白扁豆、乌梅、肉豆蔻为营养液培养基,以根霉菌和红曲米菌复合发酵为转化工具,采用传统深层液态发酵工艺,能降解原料中的有毒有害物,形成新的活性成分,保留原有活性物质,提高了原有植物的疏散风热、清热解毒、敛肺生津之功效,安全无毒,所得饮品为纯天然发酵后的代谢产物,能达到解酒毒、止烦渴、保护肝脏的作用。
具体实施方式
本发明采用枳棋子、葛根、鲜白茅根、决明子、菊花、桑椹、酸枣、白扁豆、乌梅、肉豆蔻为原料,加水浸泡、煎煮,煎煮液低温真空减压浓缩,灭菌、过滤,滤液为营养液;营养液置于提取罐中,加红糖混合均匀后得培养液;培养液置发酵罐内冷却,接种根霉菌、红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
本发明采用根霉菌和红曲米菌种复合发酵,根霉菌、红曲米菌为市售产品。红曲米能产生红色素,是各种无毒染色食物及饮料加色剂,是我国传统的一种对人体身心有益而无害的健康食品。根霉在糖化过程中还能产生少量的有机酸(如乳酸)。枳棋子、葛根、鲜白茅根、决明子、菊花、桑椹、酸枣、白扁豆、乌梅、肉豆蔻经根霉菌和红曲米菌复合发酵,在厌氧环境条件下,能产生糖化酶;所得饮品为纯天然发酵后的代谢产物,不含任何防腐剂,安全无毒,能达到解酒毒、止烦渴、保护肝脏的效果。
下面用具体实施例详述本发明。
实施例1:
1)净选原料,剔除次品、劣品、不地道品种;为了确保产品质量,将净选的合格优质原料,根据产品的不同用途,按照中药炮制规范,采用不同方法进行精制。
2)原料提取,称取枳棋子30克、葛根30克、鲜白茅根25克、决明子25克、菊花20克、桑椹20克、酸枣20克、白扁豆20克、乌梅10克、肉豆蔻10克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量25%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
实施例2:同实施例1,不同的是,
2)原料提取,称取枳棋子28克、葛根28克、鲜白茅根23克、决明子23克、菊花18克、桑椹18克、酸枣18克、白扁豆18克、乌梅8克、肉豆蔻8克,置于提取罐中,加水至原料重量的8倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量20%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
实施例3:同实施例1,不同的是,
2)原料提取,称取枳棋子26克、葛根26克、鲜白茅根20克、决明子20克、菊花16克、桑椹16克、酸枣16克、白扁豆16克、乌梅6克、肉豆蔻6克,置于提取罐中,加水至原料重量的8倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量15%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
实施例4:同实施例1,不同的是,
2)原料提取,称取枳棋子23克、葛根23克、鲜白茅根18克、决明子18克、菊花13克、桑椹13克、酸枣13克、白扁豆13克、乌梅5克、肉豆蔻5克,置于提取罐中,加水至原料重量的8倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
实施例5:同实施例1,不同的是,
2)原料提取,称取枳棋子20克、葛根20克、鲜白茅根15克、决明子15克、菊花10克、桑椹10克、酸枣10克、白扁豆10克、乌梅5克、肉豆蔻5克,置于提取罐中,加水至原料重量的8倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
Claims (2)
1.一种解酒护肝中草药植物复合酵素饮品的制备方法,其特征在于:具体步骤如下:
1)净选原料;
2)原料提取,将净选、处理后的原料枳椇子、葛根、鲜白茅根、决明子、菊花、桑椹、酸枣、白扁豆、乌梅、肉豆蔻置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至60℃,浸泡6小时,再加热至100℃以上,煎煮30-50分钟后,将煎煮液过滤出来,按1∶8比例再加水煎煮一次,两次煎煮液合并;加水至原料重量的15-20倍,使原料全部浸没在水中,水温升至55℃-60℃,浸泡10-15h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10-25%的红糖混合105℃高温灭菌40分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为33-35℃,即得解酒护肝中草药植物复合酵素饮品。
2.根据权利要求1所述的一种解酒护肝中草药植物复合酵素饮品的制备方法,其特征在于:步骤1)净选原料是将枳椇子、葛根、鲜白茅根、决明子、菊花、桑椹、酸枣、白扁豆、乌梅、肉豆蔻筛选、除杂后全部浸没在水中,加热水温至60℃,浸泡6小时。
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