CN108634298A - Black fruit fructus lycii ferment and its preparation process and purposes - Google Patents
Black fruit fructus lycii ferment and its preparation process and purposes Download PDFInfo
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- CN108634298A CN108634298A CN201810159476.8A CN201810159476A CN108634298A CN 108634298 A CN108634298 A CN 108634298A CN 201810159476 A CN201810159476 A CN 201810159476A CN 108634298 A CN108634298 A CN 108634298A
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- fruit
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- fructus lycii
- ferment
- maca
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of black fruit fructus lycii ferment and its preparation process and purposes.The black fruit fructus lycii ferment raw material includes black fruit fructus lycii, red fruit matrimony vine, maca, fern fiber crops, seabuckthorn fruit powder.The present invention is using black fruit fructus lycii as main material production ferment product, and without being heated at high temperature link in production, effective preservation can be obtained in the anthocyanidin in product, on the basis of keeping fruit ferment products characteristics, can give full play to the health-care efficacy of lycium ruthenicum anthocyanidin.Through everfermentation, the active matter in raw material is made fully to leach, and starch, polysaccharose substance is made fully to be converted, therefore, nutrition and active ingredient of the lycium ruthenicum ferment product rich in dispensings such as maca, fern fiber crops.Product organoleptic properties are changed using zymotechnique, overcome matrimony vine, maca pharmacological property thick taste, the defect of bitter taste is carried, product special flavour and mouthfeel is made to be easier to be esthetically acceptable to the consumers.Ferment product of the present invention has the effect of antifatigue, anti-oxidant, beauty.
Description
Technical field
The invention belongs to food processing technology fields, more particularly to a kind of black fruit fructus lycii ferment and its preparation process and use
On the way.
Background technology
Black fruit fructus lycii anthocyanidin content occupies first of berry, has and removes free radical, anti-oxidation function；Black fruit fructus lycii extract
Have effects that reducing blood lipid, hypoglycemic, anti-oxidant, immunological regulation, anti-aging, prevention and treatment angiocardiopathy and anticancer.
In current lycium ruthenicum product development, in addition to lycium ruthenicum original fruit product, most enterprises and researcher pay attention to original
The product developments such as fruit tabletting, pigment tabletting, fruit drink, but liquid beverage product inevitably uses high temperature sterilization in product processing
Link, heating degree is high in product processing, and product anthocyanidin oxidative degradation is apparent, final anthocyanidin content pole in product
It is low, so that its health value is had a greatly reduced quality.
Ferment product is fermented using the microorganism fungus strain of complicated formula and complexity, and product relies on highly acidity in preserving,
High solid content, beneficial microbe dominant colony inhibit putrefactive microorganisms, the characteristics such as low moisture activity to extend product storage life,
Especially highly acidity environmental benefits are in the stability of anthocyanidin.
Invention content
In view of this, the present invention provides a kind of black fruit fructus lycii ferment, by weight, raw material includes：Black fruit fructus lycii 10
~25 parts, 0~10 part of red fruit matrimony vine, 2~4 parts of maca, 3~5 parts of fern fiber crops, 2-5 parts of seabuckthorn fruit powder,
Remaining is water, sweetener and carbon source material.
The carbon source material provides carbon source for strain fermentation.
Further, by weight, raw material includes：10 parts of black fruit fructus lycii, 10 parts of red fruit matrimony vine, 3 parts of maca, 5 parts of fern fiber crops
With 2 parts of seabuckthorn fruit powder, or,
3 parts of 25 parts of black fruit fructus lycii, 0 part of red fruit matrimony vine, 2 parts of maca, 5 parts of fern fiber crops and seabuckthorn fruit powder, or,
5 parts of 20 parts of black fruit fructus lycii, 5 parts of red fruit matrimony vine, 4 parts of maca, 3 parts of fern fiber crops and seabuckthorn fruit powder.
Further, the sweetener is honey or xylitol, and the carbon source material is carbohydrate, sweetener 13-
20 parts, carbohydrate is 20-25 parts, and further sweetener is 13 parts, and carbohydrate is 20 parts.
Further, the black fruit fructus lycii and red fruit matrimony vine can both use after fruit mashing, use with fresh fruit or with dry fruit
Fresh fruit is directly beaten after adding sterile water when fresh fruit, is soaked when using dry fruit and is sterilized then mashing.
Further, it is used after the maca and the mashing of fern fiber crops, is first soaked in water and cooks before mashing, be then filtered to remove portion
Divide filtrate, remainder mashing.
The present invention also provides the preparation processes of black fruit fructus lycii ferment, include the following steps：
(1) raw material pulping
Fresh fruit or dry fruit can be used in black fruit fructus lycii or red fruit matrimony vine, and if fresh fruit, then fresh fruit is added sterile water and is directly beaten；
If dry fruit, dry fruit is first added to the water immersion, and is heated to 70-90 DEG C of sterilization, is then beaten；
Maca and fern fiber crops are first soaked in water, and are heated to 90-100 DEG C of sterilization, are then filtered to remove portion filtrate, remainder
Divide mashing；
(2) first stage ferments
The carbon source material of seabuckthorn fruit powder, wolfberry fruit syrup, maca slurry, fern jute pulp and a quarter weight is mixed into slurries, and is connect
Strain is sealed by fermentation, and it is 3%~4% that the inoculum concentration of strain, which accounts for mixed serum weight percent, and fermentation temperature is 25~28 DEG C, into
One-step fermentation temperature is 28 DEG C, and fermentation time is 5-10 days；
(3) second stage is fermented
The liquid of first stage fermentation is added to the sterile water and filtering and removing slag of equal volume, sweetener is then added and is remained
Remaining carbon source material continues fermentation 15-45 days under the conditions of step (2) is described；
(4) it concentrates or allocates.
It is directly prepared into liquid ferment drink after concentration, alternatively, according to consumer taste's demand, conventional use of match is added
Material, such as sweetener or essence, are made the drink of different mouthfeels.Concentration is using conventional concentration technique, such as film concentration.
Further, the weight ratio of fresh fruit and sterile water is 1 in the step (1):(1-2)；The weight ratio of dry fruit and water is
1：(2-4)；Maca or the weight ratio of fern fiber crops and water are 1:(2-6)；Heating sterilizing time is 30~45min.
Further, strain used in inoculation is the Mixed Microbes of lactobacillus plantarum, fermented tea and ferment bacterium in the step (2),
The weight ratio of three kinds of strains is 1:1:1,3:1:2 or 3:1:3, or inoculation strain used is single culture lactobacillus plantarum or ferment
Bacterium.
Commercial fermentation agent can be used in ferment strain, should include the microorganism fungus kinds such as lactic acid bacteria, yeast, be suitable for pectase
The production of product can accelerate fermenting speed, be conducive to the microorganism type in abundant fermentation and product.It is used in this product research and development
Ferment bacterium derive from commercially available commercial fermentation agent, trade name be " quick-acting ferment microbial inoculums ", manufacturer be the micro- lifes of Xi'an Hui Kexin
Object research center, the CompanyAddress Xi'an Changan District industry parks Gao Jing.
Further, there is dry step in the step (4) after concentration.
It is dry to use conventional drying technique, for example be spray-dried, it can get solid-state ferment product after dry.
The present invention also provides the antifatigue purposes of black fruit fructus lycii ferment.
Further providing black fruit fructus lycii ferment is reducing body serum urea and lactic acid content, maintains body hepatic glycogen high
The application of horizontal aspect.
Maca, i.e. agate card, Latin literary fame Lepidium meyenii Walp..It is conventionally used to strengthening body, improves life
It educates power, improves sexual function, antidepression, anti-anemia action etc. also has the effect of anti-oxidant, reducing blood lipid, antitumor.
Fern fiber crops, (Classification system：Potentilla anserina L.), nickname panax ginseng fruit.With zhuanggu, inducing diuresis to remove edema etc.
Effect.
Sea-buckthorn, (Classification system：Hippophae rhamnoides Linn.), have it is antifatigue and enhancing body energy and
The special pharmacologicals performance such as anticancer plays the role of drop and subtracts plasma cholesterol, reduces cholesterol level in vascular wall, can prevent hyperlipidemia
Disease and atherosclerosis, and play the role of promoting wound healing.
The beneficial effects of the invention are as follows：The present invention is using black fruit fructus lycii as main material production ferment product, in production
Without being heated at high temperature link, effective preservation can be obtained in the anthocyanidin in product, on the basis of keeping fruit ferment products characteristics,
The health-care efficacy of lycium ruthenicum anthocyanidin can be given full play to.Through everfermentation, the active matter in raw material is made fully to leach, and make starch,
Polysaccharose substance is fully converted, therefore, nutrition of the lycium ruthenicum ferment product rich in the dispensings such as maca, fern fiber crops and active matter at
Point.Product organoleptic properties are changed using zymotechnique, overcome matrimony vine, maca pharmacological property thick taste, the defect of bitter taste is carried, makes production
Product flavor and mouthfeel are easier to be esthetically acceptable to the consumers.It is special to ensure that beneficial microbe adapts to by formula and process optimization by the present invention
Different dispensing, makes viable count increment reach effective level, so that product is had the effect of antifatigue, anti-oxidant, beauty by dispensing.
Specific implementation mode
Embodiment 1
A kind of black fruit fructus lycii ferment, by weight, the raw material of black fruit fructus lycii ferment includes：
10 parts of black fruit fructus lycii, 10 parts of red fruit matrimony vine, 3 parts of maca, 5 parts of fern fiber crops, 2 parts of seabuckthorn fruit powder, 13 parts of honey, brown sugar 20
Part, remaining is water.
The preparation process of black fruit fructus lycii ferment, includes the following steps：
(1) raw material pulping
Clean black fruit fructus lycii or red fruit medlar fresh fruit are added sterile water and are directly beaten；The weight ratio of fresh fruit and sterile water is
1:2；
Clean maca or fern fiber crops is first soaked in water, and maca or the weight ratio of fern fiber crops and water are 1:2, and be heated to 90 DEG C and kill
Bacterium 45min is filtered to remove 40% water cooking liquid, and the solid content after filter is beaten with remaining water cooking liquid, can be added in mashing and not surpass
20% sterile water of everfermentation liquid total volume；
(2) first stage ferments
The brown sugar of seabuckthorn fruit powder, wolfberry fruit syrup, maca slurry, fern jute pulp and a quarter weight is mixed into slurries, and connects strain
It is sealed by fermentation, strain used is the Mixed Microbes of lactobacillus plantarum, fermented tea and ferment bacterium, and the weight ratio of three kinds of strains is 1:1:1,
It is 4% that the inoculum concentration of strain, which accounts for mixed serum weight percent, and fermentation temperature is 28 DEG C, and fermentation time is 5 days；
(3) second stage is fermented
The liquid of first stage fermentation is added to the sterile water and filtering and removing slag of equal volume, honey and residue is then added
Brown sugar continues fermentation 15 days under the conditions of step (2) is described；
(4) film concentrates.
Liquid ferment drink is directly prepared into after concentration.
Embodiment 2
A kind of black fruit fructus lycii ferment, by weight, the raw material of black fruit fructus lycii ferment includes：
25 parts of black fruit fructus lycii, 0 part of red fruit matrimony vine, 2 parts of maca, 5 parts of fern fiber crops, 3 parts of seabuckthorn fruit powder, 17 parts of honey, 23 parts of brown sugar,
Remaining is water.
The preparation process of black fruit fructus lycii ferment, includes the following steps：
(1) raw material pulping
Clean black fruit fructus lycii or red fruit dried fruit of lycium barbarum is added to the water immersion, and is heated to 70 DEG C of sterilization 30min, then beats
Slurry；The weight ratio of dry fruit and water is 1:4；
Clean maca or fern fiber crops is first soaked in water, and maca or the weight ratio of fern fiber crops and water are 1:6, and it is heated to 100 DEG C
45min is sterilized, 60% water cooking liquid is filtered to remove, remaining water cooking liquid and solid content is beaten together, and centainly sterile is added
Water, water are no more than the 20% of total fermentating liquid volume；
(2) first stage ferments
The brown sugar of seabuckthorn fruit powder, wolfberry fruit syrup, maca slurry, fern jute pulp and a quarter weight is mixed into slurries, and connects strain
It is sealed by fermentation, strain used is the Mixed Microbes of lactobacillus plantarum, fermented tea and ferment bacterium, and the weight ratio of three kinds of strains is 3:1:2,
It is 3% that the inoculum concentration of strain, which accounts for mixed serum weight percent, and fermentation temperature is 25 DEG C, and fermentation time is 10 days；
(3) second stage is fermented
The liquid of first stage fermentation is added to the sterile water and filtering and removing slag of equal volume, honey and residue is then added
Brown sugar continues fermentation 45 days under the conditions of step (2) is described；
(4) film concentrates
(5) it is spray-dried
Solid ferment product is packaged to be after drying.
Embodiment 3
A kind of black fruit fructus lycii ferment, by weight, the raw material of black fruit fructus lycii ferment includes：
20 parts of black fruit fructus lycii, 5 parts of red fruit matrimony vine, 4 parts of maca, 3 parts of fern fiber crops, 5 parts of seabuckthorn fruit powder, 20 parts of xylitol, white sugar 25
Part, water.
The preparation process of black fruit fructus lycii ferment, includes the following steps：
(1) raw material pulping
Clean black fruit fructus lycii or red fruit dried fruit of lycium barbarum is added to the water immersion, and is heated to 90 DEG C of sterilization 30min, then beats
Slurry；The weight ratio of dry fruit and water is 1:3；
Clean maca or fern fiber crops is first soaked in water, and maca or the weight ratio of fern fiber crops and water are 1:4, and be heated to 90 DEG C and kill
Bacterium 45min is filtered to remove 40% filtrate, remainder mashing；
(2) first stage ferments
The white sugar of seabuckthorn fruit powder, wolfberry fruit syrup, maca slurry, fern jute pulp and a quarter weight is mixed into slurries, and connects strain
It is sealed by fermentation, strain used is lactobacillus plantarum, and it is 3~4% that the inoculum concentration of strain, which accounts for mixed serum weight percent, fermentation temperature
Degree is 28 DEG C, and fermentation time is 5 days；
(3) second stage is fermented
By the first stage fermentation liquid be added equal volume sterile water and filtering and removing slag, then be added four/it is triple
The xylitol of amount and remaining white sugar continue fermentation 15 days under the conditions of step (2) is described；
(4) it allocates
Remaining honey is added, and accounts for 0.5% potassium sorbate of total weight and liquid beverage is made.
One, process optimization
1. the selection of maca feedstock processing mode
Ferment is produced with composition of raw materials described in embodiment 1, maca raw material cooks filtering using broken direct fermentation, former maca
Mashing fermentation, maca liquid three kinds of modes of fermentation are applied in ferment product dispensing afterwards, by aesthetic quality, microbial fermentation speed
Degree influences come the processing mode in selecting maca to be produced in ferment product, and test result is as follows.
Influence of the 1 maca processing mode of table to ferment product and fermentation and acid
| Broken direct fermentation | Maca cooks, and fermentation is beaten after removing portion filtrate | Maca liquid ferments | |
| Mouthfeel | There is apparent bitter taste | There is the fragrance that maca is light | There is apparent bitter taste |
| PH after fermentation 5d | 5.3 | 4.5 | 5.4 |
| Aesthetic quality scores | 75 | 88 | 74 |
The addition manner of maca can directly affect the flavor of ferment product, with former maca direct fermentation or by maca water extract
As ferment raw material, the bitter taste of ferment product is excessively apparent, beyond affordability for most consumers.The addition of maca also can
The microorganism speed of growth is influenced, influences production acid, it is contemplated that, can be by the maca ingredient master of microorganism conversion in ferment manufacturing process
If carbohydrate, therefore, to maca raw material by the way of boiling, removes a part of active constituent and carry apparent flavour of a drug
Substance, be conducive to microorganism growth, fermentation process can be completed within a short period of time, meanwhile, the aesthetic quality of product scoring
It is higher.The mode that concentration can be used in the part water extract of maca preserves, and for developing the products such as oral solution, can also be completed in ferment
After fermentation process, reinforcing addition is carried out in ferment product, to improve the content of Maca reactive ingredient.Therefore, it is produced in ferment
In, first, maca carries out boiling, removes a part of water cooking liquid in part, then appropriate to add to reduce the bitter principle in product
Water is beaten, and is fermented together with other raw materials.Repetition test is the result shows that maca and the ratio of water are 1:3, the boiling time is
Then 45min removes the water cooking liquid of 50%-60%, suitable sterile water is added to be beaten, and the additive amount of sterile water is that zymotic fluid is overall
Long-pending 20%.
2. the selection of fern fiber crops feedstock processing mode
Ferment is produced with composition of raw materials described in embodiment 1, after fern fiber crops raw material is using direct fermentation, the cooking filtering of fern fiber crops is crushed
Mashing fermentation, fern fiber crops Aqueous extracts three kinds of modes of fermentation are applied in ferment product dispensing, by aesthetic quality, microbial fermentation
Speed influences to select application of the maca in ferment product, test result as follows.
Influence of the 2 fern fiber crops processing mode of table to ferment product and fermentation and acid
| Broken direct fermentation | Fern fiber crops cook, and fermentation is beaten after filtering | Fern fiber crops extracting solution | |
| Mouthfeel | There is apparent bitter taste | Product taste is had no significant effect | There is bitter taste |
| PH after fermentation 5d | 4.3 | 4.5 | 4.2 |
| Aesthetic quality scores | 82 | 87 | 80 |
Fern fiber crops can mitigate the bitter taste for accelerating product after boiling, and ferment production is used for after boiling is beaten,
On the basis of ensureing product good taste, it can guarantee that the carbohydrate in fern fiber crops is effectively converted.Therefore, in ferment product
In production, fern fiber crops remove part water cooking liquid after using boiling, and then plus water is beaten.Growth of the processing mode of fern fiber crops to microorganism
Substantially it does not influence.The ratio of fern fiber crops and water is 1:3, the boiling time is 45min, then removes the water cooking liquid of 50%-60%, adds
Suitable sterile water mashing, the additive amount of sterile water are the 20% of zymotic fluid total volume.
3. influence of the black fruit fructus lycii processing mode to fermentation results
Lycium ruthenicum uses flowing water Rapid Cleaning, and 90 DEG C of water dip sterilizations after cleaning, three kinds of modes of ultra violet lamp, grind after cleaning
Study carefully the influence to fermentation results.Lycium ruthenicum raw material must carry out a degree of sterilization processing, prevent the miscellaneous bacteria on lycium ruthenicum surface
Undue growth and influence fermentation process, the growth of especially mould can lead to the failure of fermentation process.The ratio of lycium ruthenicum and water
Using 1:4, after lycium ruthenicum rehydration, mashing, and in 90 DEG C of water dip sterilization 30min.
Influence of the 3 lycium ruthenicum processing mode of table to ferment product and fermentation
| Flowing water Rapid Cleaning | 90 DEG C of water dip sterilizations | Ultra violet lamp | |
| Yeastiness | A large amount of bubbles, surface mildew | Without apparent aerogenesis, no fungus growth | A large amount of bubbles, surface mildew |
| PH after fermentation 5d | 4.3 | 4.5 | 4.2 |
4. the selection of lycium ruthenicum ferment fermentation method
After the production of lycium ruthenicum ferment uses spontaneous fermentation (lycium ruthenicum is not sterilized) and sterilization, it is inoculated with specified microorganisms bacterium
The method of kind, the result of experiment are as follows.The results show that although spontaneous fermentation can make acidity be reduced to 4.3 within a certain period of time
Left and right, but enzyme liquid surface has a large amount of moulds to produce, and ferment carries apparent peculiar smell, or even the taste of corruption.
Influence of 4 fermentation method of table to ferment product and fermentation
5. the Selection experiment result of lycium ruthenicum ferment fermentation temperature
With lycium ruthenicum ferment aesthetic quality, fermenting speed, yeastiness is index, and overall merit fermentation temperature is to lycium ruthenicum
The influence of ferment quality, test result see the table below.
Influence test result of the 5 lycium ruthenicum ferment fermentation temperature of table to product sensory quality and acid production speed
By humid test result as it can be seen that temperature is higher, fermenting speed is faster, and the acidity of product fermentation 5d is lower, but ferments
Temperature is excessively high, is easy to make product peracid, meanwhile, product is accompanied by offending smell, and product sensory is second-rate, lycium ruthenicum ferment
The fermentation temperature of element is suitable in 25-28 DEG C of comparison.Fermentation temperature is less than 18 DEG C, and microorganism growth is slower, and fermentation process is slow.
Two, antifatigue experiment
1, experiment material
SPF grades of BALB/c mouses 110, male, 18~22g of weight, by Lanzhou Veterinary Inst., Chinese Acedemy of Agaricultural Sciences
It provides.Animal feeding room temperature is 20~24 DEG C, and humidity is 40%~65%.All animals are eaten without pathogen, free diet
Feed be SPF grade mouse special feeds, by Beijing Austria of section pull together feed corporation,Ltd offer.Drink aqua sterilisa, laundering period 7d.
2, experimental procedure and result
(1) dosage is grouped
After the mouse of 66 18-22g is adapted to 7d under experimental conditions, three groups are randomly divided by weight, A groups take implementation
Ferment product described in example 1, B groups take the ferment product that inulin is added on the basis of embodiment 1, and negative control group (is given and goes out
Bacterium water).Every group 22.Then every morning 8:30~10:00 oral gavage, gavage volume are 0.2mL/ (.d).It is continuous to fill
Functional evaluation is carried out after stomach 25d, free diet during experiment.
Addition inulin ferment product be specially inulin additive amount be 5 parts by weight, in step (3) with honey and remainder
Sugar of sharing out bonus is added together carries out second stage fermentation.
A groups take ferment composition of raw materials
By weight, 10 parts of black fruit fructus lycii, 10 parts of red fruit matrimony vine, 3 parts of maca, 5 parts of fern fiber crops, 2 parts of seabuckthorn fruit powder, honey 13
Part, 20 parts of brown sugar.
B groups take ferment composition of raw materials
By weight, 20 parts of black fruit fructus lycii, 3 parts of maca, 5 parts of fern fiber crops, 2 parts of seabuckthorn fruit powder, 13 parts of honey, 20 parts of brown sugar,
5 parts of inulin.
(2) swimming with a load attached to the body is tested
The raising of exercise tolerance is that anti-fatigue ability is reinforced most directly showing, and the length of swimming time can reflect animal
The degree of sports fatigue.
After last gives given the test agent 30min, 5 mouse are taken out at random from each group, the sheet lead that it bears a heavy burden 5% weight is made to set
In swimming trunk went swimming.The depth of water is no less than 30cm, 25 ± 1.0 DEG C of water temperature, record mouse from swimming to the time of death, i.e.,
The mice burden swimming time.
Influence of the 6 ferment product of table to mice burden swimming time (ST)
The main performance of fatigue is the decline of exercise tolerance, and exercise tolerance is that reflection organism fatigue is most direct, most objective
Index.Walking weight load can reflect the antifatigue ability of small white mouse.When black fruit fructus lycii ferment product is to mice burden swimming
Between influence be shown in Table 6.As shown in Table 6, after to intragastric administration on mice 25d, compared with the control group compared with, dosage group group mice burden swimming when
Between be obviously prolonged (p<0.05).The result shows that lycium ruthenicum ferment product can extend the mice burden swimming time, it is anti-to improve mouse
Fatigue capability, wherein A groups are advantage dosage group.
(3) hepatic glycogen measures
Measuring principle
Anthrone can react with free sugar or polysaccharide, and solution is in blue-green after reaction, there is absorption maximum at 620nm.It surveys
Its fixed optical density, it may be determined that the content of glycogen.
Assay method
After last gives given the test agent 30min, takes out 8 mouse at random from each group, put to death, take liver through physiology salt
Blotted with filter paper after water rinsing, accurately weigh 100mg, 8mL trichloroacetic acids are added, often pipe is homogenized 1min, by homogenate pour into from
Heart pipe centrifuges 15min with 3000r/min, supernatant is transferred in another test tube.1mL supernatants are taken to be put into 10mL centrifuge tubes
In, 95% ethyl alcohol 4mL is added, beyond the Great Wall with clean plug, erects stand overnight at room temperature.The completely rear 3000r/min centrifugations of precipitation
15min, outwelling supernatant makes test tube erect placement 10min.
Make reagent blank and standard pipe：
Reagent blank：2mL distilled water is inhaled to clean centrifuge tube.
Standard pipe：It inhales 0.5mL glucose standards (glucose containing 100mg/dL) and 1.5mL distilled water is put into same pipe
Son.
10mL anthrone reagents are separately added into blank tube, standard pipe and each pipe that measures at this time, liquid stream (anthrone reagent) is direct
Into pipe center, guarantee is sufficiently mixed.From injecting anthrone reagent in pipe, pipe is placed under cold water faucet and is had a shower.
After all pipes all reach cold water temperature, it is dipped in boiling water bath (water-bath depth is slightly above pipe liquid level) 15min, is then moved
To cold bath.Liquid in pipe is moved into colorimetric cylinder, under 620nm wavelength, absorbance is measured after being returned to zero with reagent blank pipe.According to
The liver weight weighed is converted into hepatic glycogen content (being indicated with mg/g livers), and for statistical analysis.
Hepatic glycogen content calculation formula is as follows：
In formula：
DU：Sample cell absorbance
DS：Standard pipe absorbance
0.5：For the glucose content in 0.5mL glucose standards solutions
0.9：For glucose sugar to be converted into the coefficient of glycogen
Extracting liquid volume：For 8mL
Hepatic tissue grams：For 0.1g
The content of glycogen can illustrate the speed or degree of fatigue generation, and the effect of hepatic glycogen is mainly in hungry or movement shape
It is decomposed under state and enters blood, to maintain the stabilization of blood glucose, this is particularly important in endurance exercise, and the under-reserve of hepatic glycogen may
Fatigue can be caused to occur in advance.
The test result that lycium ruthenicum ferment product influences mouse hepatic glycogen content is shown in Table 8.As shown in Table 8, each group compares,
Test group hepatic glycogen level is apparently higher than control group (p<0.01).The result shows that lycium ruthenicum ferment product is to maintaining hepatic glycogen
High-level content play the role of it is very positive, wherein A groups be advantage dosage group.
(4) serum urea measures
Measuring principle：Urea boils in ferric sesquichloride-phosphoric acid solution with diacetyl oxime and thiamines urea altogether in sample, is formed
A kind of compound Diazine of red, the depth of color are directly proportional to urea content.With the urea standard pipe ratio equally handled
Compared with the content of urea can be found out.
Assay method：After last gives given the test agent 30min, 8 mouse are taken out at random from each group, be 30 DEG C in temperature
Eyeball, which is pulled out, after not swimming with a load attached to the body 90min in water, rest 60min adopts whole blood 0.5mL.4 DEG C of refrigerator about 3h are set, after blood clotting
2000pm/min centrifuges 15min, takes serum spare.It is operated according to urea kit, measures the content of urea nitrogen.
Kit operating procedure according to the form below 7 carries out：
7 blood uric acid kit of table operates
It mixes well, is placed in boiling water bath 10min, it is cooling in cold water.It at 520nm wavelength, is returned to zero, is surveyed with distilled water
Fixed each pipe absorbance value.
Urea content calculation formula is as follows：
In formula：
Concentration of standard solution value is 200mg/L.
Influence of the 8 ferment product of table to mouse hepatic glycogen content and serum urea nitrogen (BUN)
Serum urea is the final product of protein metabolism, and in vigorous exercise, serum urea content increases.Studies have shown that machine
Body serum urea content increases with the increase of exercise intensity, and body is poorer to the adaptability of load, the increase of serum urea
It is more apparent.Therefore serum urea can sensitively reflect fatigue, be that evaluation long-time moderate strength organism fatigue is most common
Index.In functional evaluation, the content of serum urea nitrogen directly represents serum urea nitrogen level.
Influence test result of the lycium ruthenicum ferment to mice serum urea nitrogen content is shown in Table 8.As shown in Table 8, each group compares,
Control group and two dosage groups there were significant differences (p<0.01), dosage group group mice serum urea nitrogen levels are less than control group；Two
Without significant difference between a dosage group.Show that black matrimony vine ferment product can suitably reduce mice serum urea level.
(5) blood lactase acid measures
Under copper ion catalysis, lactic acid is reacted with the concentrated sulfuric acid in boiling water measuring principle, and lactic acid is converted into acetaldehyde, acetaldehyde and
Parazon reaction generates violet compound, has strong light absorption at wavelength 560nm, therefore can be quantitative determined.
Assay method：After last gives given the test agent 30min, 8 mouse are taken out at random from each group, do not bear a heavy burden in 30 DEG C of water
Stop after went swimming 10min.Before swimming, swimming at the end of and swimming after rest 20min, to mouse carry out endocanthion take blood,
20 μ L every time.
Self-made reagent measures：0.48mL1%NaF solution is added in 5mL test tubes, test tube is added in the accurate 20 μ L of whole blood that draw
Bottom adds 1.5mL protein precipitants, vibrates mixing, and 10min is centrifuged in 3000r/min, and supernatant, according to the form below 9 is taken to grasp
Make.
9 blood lactase acid of table measures
It after the completion of above-mentioned steps, shakes up, sets 30 DEG C of water-bath 30min, be put into boiling water bath after taking-up and heat 90s, take out cold
But to room temperature, light absorption value is measured at 560nm.
Serum lactic acid content calculation formula is as follows：
In formula：
Au：Measure pipe absorbance
As：Standard pipe absorbance
When strenuous exercise, due to body anoxic, pyruvic acid is reduced to acidic metabolite under the catalysis of lactic dehydrogenase
Blood lactase acid.Blood lactate concentration can cause tissue pH to decline when increasing, and destroy the balance of organismic internal environment, influence eubolism,
And cause the decline of muscular contraction force and motoricity.Therefore, accumulation of the blood lactase acid in body is lead to exercise induced fatigue one
A major reason.The degree of fatigue of blood lactase acid horizontal reverse film projector body after strenuous exercise reduces the generation of blood lactase acid or accelerates blood breast
The removing of acid, all can delay fatigue generation or the elimination that accelerates fatigue.Blood lactase acid level can reflect aerobic capacity, tired
The generation of labor and release rate are a key factors for judging whether fatigue.
Influence of the 10 ferment product of table to blood lactase acid value (BLA)
Black fruit fructus lycii ferment is shown in Table 10 to the influence test result of mouse blood lactase acid value.As shown in Table 10, each group is to blood breast
Sour area under the curve is compared, and dosage group group is less than control group (p<0.01)).The result shows that black fruit fructus lycii ferment product is not
But the generation of lactic acid in motion process can be reduced, moreover it is possible to help body quickly to remove internal lactic acid in time, it is antifatigue to reach
Effect.
(6) safety evaluatio
While functional attributes, every group of animal is weighed respectively and the weight in wet base of heart, liver, kidney, spleen, will be each
The heart of test dose group mouse, liver, kidney, spleen weight in wet base be compared with control group, it is last for statistical analysis.
The measurement result that the ferment product of two formulas influences mouse weight is shown in Table 11.As shown in Table 11, each group is tested
The initial stage weight of mouse is without significant difference (P>0.05).After gavage 25d, weight shows a rising trend, but latter stage respectively tests
The weight of dosage group mouse there are no significant compared with the control group difference (P>0.05), the results showed that lycium ruthenicum ferment product is without bright
The aobvious effect for increasing mouse weight.
Influence of the 11 ferment product of table to mouse weight (BW)
Influence of the 12 ferment product of table to mice organs weight in wet base
Influence measurement result of two kinds of ferment products to mice organs weight in wet base is shown in Table 12.As shown in Table 12, to all mouse
After gavage 25d, the internal organs of each test group mouse are weighed, the organ wet weight of each test dose group mouse is compared with the control group after calculating
There are no significant difference (P>0.05), the results showed that influence of the black fruit fructus lycii ferment product to mice organs weight is little, eats
Black fruit fructus lycii ferment product has no toxic side effect.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (10)
1. black fruit fructus lycii ferment, which is characterized in that by weight, raw material includes：10~25 parts of black fruit fructus lycii, red fruit matrimony vine 0
~10 parts, 2~4 parts of maca, 3~5 parts of fern fiber crops, 2-5 parts of seabuckthorn fruit powder,
Remaining is water, sweetener and carbon source material.
2. black fruit fructus lycii ferment as described in claim 1, which is characterized in that by weight, raw material includes：Black fruit fructus lycii 10
Part, 10 parts of red fruit matrimony vine, 3 parts of maca, fern numb 5 parts and 2 parts of seabuckthorn fruit powder, or,
3 parts of 25 parts of black fruit fructus lycii, 0 part of red fruit matrimony vine, 2 parts of maca, 5 parts of fern fiber crops and seabuckthorn fruit powder, or,
5 parts of 20 parts of black fruit fructus lycii, 5 parts of red fruit matrimony vine, 4 parts of maca, 3 parts of fern fiber crops and seabuckthorn fruit powder.
3. black fruit fructus lycii ferment as claimed in claim 1 or 2, which is characterized in that the sweetener is honey or xylitol, institute
It is carbohydrate to state carbon source material, and sweetener is 13-20 parts, and carbohydrate is 20-25 parts, and further sweetener is 13
Part, carbohydrate is 20 parts.
4. black fruit fructus lycii ferment as claimed in claim 1 or 2, which is characterized in that the black fruit fructus lycii and red fruit matrimony vine both may be used
Dry fruit can be also used with fresh fruit, is used after fruit mashing, is directly beaten after adding sterile water using fresh fruit when fresh fruit, adds when using dry fruit
Then water, which is impregnated and sterilized, to be beaten.
5. black fruit fructus lycii ferment as claimed in claim 1 or 2, which is characterized in that use, beat after the maca and the mashing of fern fiber crops
It is first soaked in water and cooks before slurry, be then filtered to remove portion filtrate, remainder mashing.
6. the preparation process of Claims 1 to 5 any one of them black fruit fructus lycii ferment, which is characterized in that include the following steps：
(1) raw material pulping
Fresh fruit or dry fruit can be used in black fruit fructus lycii or red fruit matrimony vine, and if fresh fruit, then fresh fruit is added sterile water and is directly beaten；If
Dry fruit is first added to the water immersion by dry fruit, and is heated to 70-90 DEG C of sterilization, is then beaten；
Maca and fern fiber crops are first soaked in water, and are heated to 90-100 DEG C of sterilization, are then filtered to remove portion filtrate, remainder is beaten
Slurry；
(2) first stage ferments
The carbon source material of seabuckthorn fruit powder, wolfberry fruit syrup, maca slurry, fern jute pulp and a quarter weight is mixed into slurries, and connects strain
It is sealed by fermentation, it is 3%~4% that the inoculum concentration of strain, which accounts for mixed serum weight percent, and fermentation temperature is 25~28 DEG C, further
Fermentation temperature is 28 DEG C, and fermentation time is 5-10 days；
(3) second stage is fermented
The liquid of first stage fermentation is added to the sterile water and filtering and removing slag of equal volume, sweetener and residual carbon is then added
Source substance continues fermentation 15-45 days under the conditions of step (2) is described；
(4) it concentrates or allocates.
7. the preparation process of black fruit fructus lycii ferment as claimed in claim 6, which is characterized in that in the step (1) fresh fruit with
The weight ratio of sterile water is 1:(1-2)；The weight ratio of dry fruit and water is 1：(2-4)；Maca or the weight ratio of fern fiber crops and water are 1:
(2-6)；Heating sterilizing time is 30~45min.
8. the preparation process of black fruit fructus lycii ferment as claimed in claim 6, which is characterized in that be inoculated with institute in the step (2)
Weight ratio with the Mixed Microbes that strain is lactobacillus plantarum, fermented tea and ferment bacterium, three kinds of strains is 1:1:1,3:1:2 or 3:1:
3, or inoculation strain used is single culture lactobacillus plantarum or single ferment bacterium.
9. the preparation process of black fruit fructus lycii ferment as claimed in claim 6, which is characterized in that in the step (4) after concentration
Also dry step.
10. the antifatigue purposes of Claims 1 to 5 any one of them black fruit fructus lycii ferment, black fruit fructus lycii ferment described further
Element is reducing body serum urea and lactic acid content, maintains the application of body hepatic glycogen high level aspect.
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| CN114223888A (en) * | 2021-04-16 | 2022-03-25 | 盐城工学院 | Edible sea-buckthorn enzyme and preparation method and application thereof |
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