CN108719968A - 一种复合酵素及其制备方法 - Google Patents
一种复合酵素及其制备方法 Download PDFInfo
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- CN108719968A CN108719968A CN201810319158.3A CN201810319158A CN108719968A CN 108719968 A CN108719968 A CN 108719968A CN 201810319158 A CN201810319158 A CN 201810319158A CN 108719968 A CN108719968 A CN 108719968A
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- acid bacteria
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Classifications
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- 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
Abstract
本发明所提出的一种复合酵素及其制备方法,该复合酵素包括白菜、苹果皮、橘子皮、莲藕、菠萝、水、乳酸菌及添加物等原料,其制备方法是通过各成分的不同配比,经加工并盐水浸泡以及榨汁、过滤和去除沉淀物等步骤后萃取原液,然后进行初次发酵,接着按照比例添加制备好的乳酸菌后,再经过3‑6个月的二次发酵后制得,该复合酵素口感良好,营养丰富,生物活性高,发酵效果好,具有润肠通便、滋阴润燥及护肤养颜的作用,非常适合在日常生活中进行应用和推广。
Description
技术领域
本发明涉及一种复合酵素及其制备方法。
背景技术
酵素又被称为“酶”,是指具有生物催化功能的高分子物质,也是维持身体正常功能、消化食物、修复组织等必需的蛋白质,因其具备消炎排毒、提高免疫力和促进新陈代谢的作用而被广泛应用在疾病诊断、临床治疗和生产生活当中,由于其应用广泛,因此如何针对酵素进行培养、提取和合成就成了重要的研究课题,在现有技术中,制作酵素通常是利用苹果、山楂、桃子及洋葱、芋头等果蔬将其去皮清洗处理后进行切片,之后放入密封容器内注入一定量的水进行一段时间的常温发酵处理,待完成整个发酵过程后将其取出即可,但是,采取该种方法所培养出的酵素,营养成分不是十分丰富,酵素内的生物分子活性不足,不具有改善人体机能和增强免疫力的作用,且经过长时间的发酵后材料容易变质腐烂,效果不甚理想。
为此,中国专利107048375A号公开的名称为“一种天然复合酵素及其制作方法”提供一种解决方案,该复合酵素将苹果、白萝卜、白菜、胡萝卜、西红柿、蓝靛果和南瓜等原料洗净、切块,用豆浆机打成果蔬浆,将黄豆芽加水用磨浆机磨成黄豆芽浆,使果蔬浆、黄豆芽浆和白砂糖混合均匀,然后经酶解、厌氧发酵、好氧发酵后置于10-15℃温度条件下密闭贮存30-40天进行后熟,然后经过滤、调配、灌装、封口即得成品,虽然该天然复合酵素水果香气浓郁,是果蔬原料中的部分成分的功效作用得到了提高,另外还产生了包括γ-氨基丁酸在内的多种具有保健作用的物质,但其制作过程繁琐,且原料主要以果蔬和黄豆芽为主,酵素中营养成分略显单调,其它营养成分不足,发酵过程中生物分子活性不足,挥发不充分,不利于批量生产和应用推广,所以,该天然复合酵素的具体效果还有待于进一步探讨。
发明内容
本发明的目的是提供一种利用促进消化与细胞活化能力和平衡内分泌及提高自身免疫力的等物料来解决预防肠胃不适和护肤养颜及抗衰老等问题的复合酵素。
本发明的另一目的是提供该复合酵素的制备方法。
本发明所提出的复合酵素中各原料的质量百分比为:白菜30-60%,苹果皮10-20%、橘子皮5-15%、莲藕1-10%、菠萝1-10%、水1-5%,乳酸菌5-15%,添加物9-30%。白菜营养丰富,含水量高热量低,且富含大量糖分与脂肪及钙、磷、铁、锌、钼等多种微量元素,还包括其它如蛋白质、粗纤维、胡萝卜素、维生素B1、维生素B2等多种营养成分,特别是其特有的纤维素和膳食纤维成分,可增强肠胃的蠕动,润肠通便、帮助消化和排泄并促进排毒,从而减轻肝、肾的负担,防止多种胃病的发生,同时,还具有滋阴润燥、护肤养颜的效果,抗氧化、抗衰老作用显著,而且其内在的果胶与多种生物活性物质及钼和钠等成分能够帮助人体排除多余的胆固醇,减轻心脏负担,抑制人体内亚硝酸胺的生成与吸收,起到一定的减肥和防癌作用;苹果的果皮吸收了苹果中的绝大多数营养,其富含有机酸、蛋白质、果胶等碳水化合物及钙、磷、钾、铁等微量元素和多种维生素,且可溶性大,易被人体吸收,相比较果肉而言抗氧化和生物活性物质成分更高,能够抑制因血管紧张素所转化为酶而引起血压升高等症,并有助于预防如心血管疾病、冠心病等慢性疾病,同时,还具有抗疲劳和增强体力的作用及抗蚀功效,可以保护牙齿、且能防止黑色素的形成,令皮肤更加白嫩,美容效果显著,其尤其适合作为一种食品添加剂应用于发酵过程中,能够增加食品中的多酚类和黄酮类等物质成分,从而进一步增强发酵效果;橘子皮被誉为天然的抗氧化剂,其气味芬香,富含大量维生素和香精油,抗氧化作用和提神通气效果显著,同时具有开胃止渴、润肺化痰、健胃除湿、降低血压的功效,能够加强毛细血管的韧性,降压降脂,扩张心脏的冠状动脉并抗动脉粥样硬化,其含有的“诺米林”物质,更是具有出众的抑制和杀死癌细胞能力,对胃癌预防作用明显,同时具有排清体内毒素和调节内分泌的功效,美容养颜效果非常好,针对皮肤皱纹进行消除更是具有奇效;莲藕能消食止泻,健脾开胃,清热凉血,益血生肌、滋补养性,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍,具有明显的收缩血管和补益气血及增强人体免疫力功能的作用,其含有的鞣质成分令健脾止泻效果更加显著,还可以增进食欲,促进消化,开胃健中,有益于胃纳不佳,食欲不振等病症;菠萝含有大量的果糖、维生素、柠檬酸、蛋白酶、葡萄糖和磷等物质,能利尿排便并有效预防支气管炎,同时还可以促进人体新陈代谢,疏缓嗓子疼和咳嗽等症状,消除疲劳感觉,其含有的菠萝朊酶和菠萝蛋白酶成分可以促进血液循环,稀释血脂,消除炎症和水肿等症并预防脂肪沉积,还能够有效分解食物中蛋白质,增加肠胃蠕动,补充人体内消化酶的不足,针对消化不良的病人恢复其正常消化机能。
与此同时,为了能在复合酵素发酵过程中进行保鲜的同时提升营养价值并调节酸甜度及加强口感,还需要加入水和添加物及乳酸菌,其中的添加物是由白糖5-15%,黄糖3-10%,食盐1-5%这三种质量百分比的物料构成。白糖能够润肺生津、补中益气、清热燥湿、化痰止咳、降浊怡神,具有增加口感和与其它食物进行中和的作用,而且抑菌防腐效果非常明显,在发酵过程中使用可以更好地进行保鲜;黄糖富含多种维生素和微量元素,能够补血养肝,缓中止痛,健脾暖胃,散寒化瘀,针对妇女体寒、血虚、痛经及内分泌失调等症最为适宜;食盐味咸,性寒,具有清热解毒、凉血润燥、滋肾通便、杀虫消炎、催吐止泻的功效,更是发酵过程中很重要的平衡与催化剂,其能够增强延展性和细胞繁殖能力,促进细胞发育和代谢,从而控制发酵时间与速度。
乳酸菌则是普遍公认的能够显著提高发酵效果的物质,其可以将碳水化合物发酵形成乳酸,具有帮助消化,调节体内菌群,降低血清和胆固醇,以及控制体内毒素并刺激良性细胞繁殖和发育的作用,在发酵过程中使用可以提高酵素的营养价值,改善酵素口味,利于保藏并避免原料变质,同时还能够提高酶活力,增强生物活性和发酵效果。
添加后复合酵素中各原料的质量百分比为白菜30-60%,苹果皮10-20%、橘子皮5-15%、莲藕1-10%、菠萝1-10%、水1-5%,乳酸菌5-15%,添加物9-30%。
所述复合酵素的制作方法具体包括以下步骤:首先将白菜利用盐水浸泡5-10分钟后用水清洗并切片,白菜切片之后进行沥水和风干并将其榨汁、过滤和去除沉淀物后萃取原液,然后向原液内加入苹果皮、橘子皮、莲藕、菠萝这四种物料混合后添加水分进行均匀搅拌,再向原液内加入添加物后进行初次发酵,其发酵30-60天后打开发酵桶,按照比例向原液内添加制备好的乳酸菌,并将其置于温度为20℃-30℃的环境条件下继续发酵,经过3-6个月二次发酵后即得本酵素。
其中,苹果皮、橘子皮、莲藕和菠萝这四种物料一起切片后用盐水浸泡10-15分钟,然后取出混合搅拌均匀后通过破碎机将其破碎过50目筛,再添加水之后置入容器发酵2个月后进行过滤。
而所述乳酸菌在制作液体培养基的过程中,在温度为110-120℃的环境条件下进行灭菌操作,而在10-20分钟后温度达到30-40℃时可取得乳酸菌培养基,然后选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,该培养基变得浑浊时即得本乳酸菌。
本发明所提出的复合酵素及其制备方法是利用白菜、苹果皮、橘子皮、莲藕、菠萝、水、乳酸菌及添加物等原料,且以每种不同成分的原料配比后制作成一种复合酵素,而制作该复合酵素的过程中,在特定环境条件下通过两次发酵过程来达到提升酵素生物活性和增强发酵效果,以使该酵素口感良好,营养丰富,并且能够产生润肠通便、滋阴润燥及护肤养颜的效果,所以,该种酵素易被人体吸收,可以增强肠胃的蠕动能力,帮助消化和排泄并促进排毒,同时具有排清体内毒素和调节内分泌的功效,美容养颜效果非常好,且在收缩血管和补益气血及增强人体免疫力功能方面作用显著,非常适合在日常生活中进行应用和推广。
具体实施方式
实施例1
首先取白菜600g,利用盐水浸泡5-10分钟后用水清洗并切片后沥水和风干,再将其榨汁、过滤和去除沉淀物后萃取原液备用,然后取苹果和橘子的皮,并将莲藕及菠萝进行切片,选取加工好的苹果皮100g,橘子皮50g,莲藕20g、菠萝20g,用盐水浸泡10-15分钟后取出并混合搅拌均匀后通过破碎机将其破碎过50目筛,并与萃取后进行备用的原液混合后添加10毫升的水搅拌均匀,再添加白糖50g、黄糖30g、食盐20g后一起置入容器内发酵30-60天;
与此同时,制作乳酸菌备用,制作流程为首先制备液体培养基,在温度为110-120℃的条件下进行灭菌操作,10-20分钟冷却取得乳酸菌培养基,当乳酸菌培养基温度达到30-40℃时,选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,当培养基变得浑浊时即可得本乳酸菌,向经过发酵30-60天后的原液内添加100g备用的乳酸菌,然后将其置于温度条件为20℃-30℃的环境下继续发酵,经过3-6个月二次发酵后即得本复合酵素。
实施例2
选取白菜300g,苹果皮120g,橘子皮80g,莲藕100g、菠萝100g,白糖100g,黄糖50g,食盐50g,制备好的乳酸菌50g,以及50毫升的水,按照实施例1的方式制作复合酵素。
实施例3
选取白菜400g,苹果皮100g,橘子皮50g,莲藕30g、菠萝20g,白糖150g,黄糖100g,食盐50g,制备好的乳酸菌70g,以及30毫升的水,按照实施例1的方式制作复合酵素。
实施例4
选取白菜350g,苹果皮200g,橘子皮150g,莲藕90g、菠萝60g,白糖50g,黄糖30g,食盐10g,制备好的乳酸菌50g,以及10毫升的水,按照实施例1的方式制作复合酵素。
实施例5
选取白菜350g,苹果皮150g,橘子皮100g,莲藕70g、菠萝40g,白糖70g,黄糖60g,食盐40g,制备好的乳酸菌80g,以及40毫升的水,按照实施例1的方式制作复合酵素。
Claims (5)
1.一种复合酵素,其特征在于包括以下质量百分比的原料:白菜30-60%,苹果皮10-20%、橘子皮5-15%、莲藕1-10%、菠萝1-10%、水1-5%,乳酸菌5-15%,添加物9-30%。
2.根据权利要求1所述的酵素,其特征在于:所述添加物是由白糖5-15%,黄糖3-10%,食盐1-5%这三种质量百分比的物料构成。
3.利用权利要求1或2所述复合酵素的制作方法,其特征在于包括以下步骤:首先将白菜利用盐水浸泡5-10分钟后用水清洗并切片,白菜切片之后进行沥水和风干并将其榨汁、过滤和去除沉淀物后萃取原液,然后向原液内加入苹果皮、橘子皮、莲藕、菠萝这四种物料混合后添加水分进行均匀搅拌,再向原液内加入添加物后进行初次发酵,其发酵30-60天后打开发酵桶,按照比例向原液内添加制备好的乳酸菌,并将其置于温度为20℃-30℃的环境条件下继续发酵,经过3-6个月二次发酵后即得本酵素。
4.根据权利要求3所述的制作方法,其特征在于:所述苹果皮、橘子皮、莲藕和菠萝这四种物料一起切片后用盐水浸泡10-15分钟,然后取出混合搅拌均匀后通过破碎机将其破碎过50目筛,再添加水之后置入容器发酵2个月后过滤。
5.根据权利要求3所述的制作方法,其特征在于:所述乳酸菌在制作液体培养基的过程中,在温度为110-120℃的环境条件下进行灭菌操作,而在10-20分钟后温度达到30-40℃时可取得乳酸菌培养基,然后选取乳酸菌孢子进行接种,混合均匀后在25-40℃的温度条件下培养24-48小时,该培养基变得浑浊时即得本乳酸菌。
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CN114403436A (zh) * | 2022-01-25 | 2022-04-29 | 安徽妙奇树生物科技股份有限公司 | 一种健胃瘦身桂圆酵素及其制备方法 |
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