CN108669394A - 一种虫草枸杞酵素功能饮品及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明为一种虫草枸杞酵素功能饮品及其制备方法，提供了一种通过微生物发酵虫草、枸杞等中药材制备酵素饮品的方法，本发明制备的虫草枸杞酵素饮品富含虫草酸、甘露醇、枸杞OPC、多糖、氨基酸以及多种矿物元素，且饮品中含有丰富生物活性酶；更易促进人体消化吸收，长期饮用具有调接阴阳、消除身体亚健康、抗衰老、养颜美容，对失眠盗汗、体虚咳嗽、肾虚等症状具有一定的治疗效果。
Description
技术领域
本发明属于酵素生产技术领域，本发明具体涉及一种虫草枸杞酵素饮品及其制备方法。
背景技术
蛹虫草为子囊菌门，肉座目，麦角菌科、虫草属的模式种。学名为Cordycepsmilitaris，一般把活体虫蛹培养的虫草称为蛹虫草。蛹虫草含有丰富的虫草多糖(包含虫草酸)、蛋白质、18种氨基酸、17 种微量元素、12种维生素。而中医认为，虫草酸(甘露醇)入肺肾二经，既能补肺阴，又能补肾阳，主治肾虚，阳痿遗精，腰膝酸痛，病后虚弱，久咳虚弱，劳咳痰血，自汗盗汗等，是唯一的一种能同时平衡、调节阴阳的中药。黑枸杞味甘，性平；含有17种氨基酸，13种微量元素，其中钙、镁、铜、锌、铁的含量也高于红枸杞；而黑枸杞特有的花色甙素(原花青素OPC)是最有效的天然自由基清除剂；是原花青素含量最高的野生植物，被誉为“软黄金”。
酵素是“酶”的俗称，通过植物或水果发酵可以产生酵素，酵素对于人体健康起着关键作用。人体内含有各种各样的活性酶，无数种酶相互作用、相互协调、彼此平衡，共同构建生命的代谢体系；随着年龄递增，人体中活性酶会慢慢减少或者群体失调，当酶群体协调无法满足新陈代谢的需要时，就会有各种症状出现；现在已知约有115 种疾病，都与酵素障碍有关连。本发明通过微生物发酵虫草、枸杞等中药材制备的酵素饮品富含虫草酸、甘露醇、枸杞OPC、多糖、氨基酸以及多种矿物元素，且饮品中含有丰富生物活性酶；更易促进人体消化吸收，长期饮用具有调接阴阳、消除身体亚健康、抗衰老、养颜美容，对失眠盗汗、体虚咳嗽、肾虚等症状具有一定的治疗效果。
发明内容
本发明提供了一种虫草枸杞酵素饮品及其生产方法。本发明采用的主要原料为蛹虫草、黑枸杞、红枣、生姜、优质红糖、苦瓜。本发明将上述原材料进行复合发酵、过滤制备虫草枸杞酵素饮品，主要通过以下步骤实现：
1、蛹虫草、黑枸杞(重量比1:2～5)洗净、切碎，按重量添加 20～30倍去离子水，煮沸0.5～2小时，80～90℃恒温10～24小时， 120～150℃灭菌3～5分钟，制备虫草枸杞汤；注入无菌发酵罐。
2、按照蛹虫草、枸杞重量之和的1～3倍各将红枣、生姜、苦瓜，洗净、切碎，加蛹虫草、枸杞重量等量的优质红糖，微波灭菌后，注入步骤1储存有虫草枸杞汤的无菌发酵罐，按照体积添加蛋白胨 1～5‰，制备发酵培养基。
3、步骤2发酵培养基冷却至20～25℃后，接益生菌种，20～25℃恒温发酵，发酵周期5～8个月。
4、步骤3发酵液，经板框过滤，滤清液即为虫草枸杞酵素饮品；滤渣与动物饲料1:6～8添加，制备酵素营养饲料。
所述步骤2灭菌过程中，微波灭菌采用微波频率为 5000MHz～50000MHz，灭菌时间2-5分钟。
所述步骤3使用的益生菌为嗜酸乳杆菌、动物双歧杆菌、短双歧杆菌M-16V、枯草芽孢杆菌中的一种或几种混合菌种。
所述步骤4板框过滤，过滤时进口压力1～3MPa，滤布目数为 100～400，过滤温度为发酵温度。
所述步骤4滤液，储存温度在4～15℃，保质期2年。
附图说明：
附图1为一种虫草枸杞酵素功能饮品及其制备方法流程图(一种虫草枸杞酵素饮品及其生产方法流程图)。
具体实施方式：
(1)、蛹虫草5Kg、新鲜枸杞10Kg洗净，洗净、切碎，加去离子水400L，蒸汽加热至沸腾后计时1小时，自然冷却至85℃，保温24小时后，蒸汽加热汤剂至130℃计时3分钟，注入无菌发酵罐冷却；(2)、红枣20Kg、生姜20Kg、苦瓜20Kg，洗净、切碎，加入15Kg优质红糖，微波灭菌后，注入步骤1储存有虫草枸杞汤的无菌发酵罐，按照体积添加蛋白胨3‰，制备发酵培养基。(3)无菌发酵罐培养基冷却后接益生菌菌种，恒温发酵6个月。(4)发酵液经板框过滤后获得虫草枸杞酵素饮品366.8L。
Claims (6)
1.本发明一种黑枸杞/果蔬复合酵素饮品及其生产方法，其具体包含如下步骤：（1）蛹虫草、黑枸杞制备虫草枸杞汤，（2）制备发酵培养基，（3）发酵培养基冷、接种发酵，（4）发酵液过滤制备虫草枸杞酵素饮品。
2.根据权利要求1所述的工艺，其特征在于：步骤（1）蛹虫草、黑枸杞（重量比1:2~5），按重量添加20~30倍去离子水；煮沸时间为0.5~2小时，保温温度为80~90℃，恒温时间为10~24小时；汤剂灭菌温度为120~150℃，时间为3~5分钟。
3.根据权利要求1所述的工艺，其特征在于：步骤（2）红枣、生姜、苦瓜配比为按照蛹虫草、枸杞重量之和的1~3倍，优质红糖添加量为蛹虫草、枸杞重量；微波灭菌采用微波频率为5000MHz~50000MHz，灭菌时间2-5分钟；蛋白胨添加量为发酵培养基的1~5‰。
4.根据权利要求1所述的工艺，其特征在于：步骤（3）发酵培养基冷却至20~25℃后，接益生菌种，发酵温度为20~25℃，发酵周期5~8个月。
5.根据权利要求1所述的工艺，其特征在于：步骤（4）发酵液过滤采用板框过滤，滤布目数为100~400，过滤温度为发酵温度。
6.根据权利要求1所述的工艺，其特征在于：所述步骤（3）使用的益生菌为嗜酸乳杆菌、动物双歧杆菌、短双歧杆菌M-16V、枯草芽孢杆菌中的一种或几种混合菌种。
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