CN108771169A - A kind of functional health care product prepared using the fermentation of yamazeri leaf - Google Patents
A kind of functional health care product prepared using the fermentation of yamazeri leaf Download PDFInfo
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- CN108771169A CN108771169A CN201810473997.0A CN201810473997A CN108771169A CN 108771169 A CN108771169 A CN 108771169A CN 201810473997 A CN201810473997 A CN 201810473997A CN 108771169 A CN108771169 A CN 108771169A
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- yamazeri
- leaf
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- health care
- pectin
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- 238000000855 fermentation Methods 0.000 title claims abstract description 21
- 230000004151 fermentation Effects 0.000 title claims abstract description 21
- 239000001814 pectin Substances 0.000 claims abstract description 38
- 235000010987 pectin Nutrition 0.000 claims abstract description 38
- 229920001277 pectin Polymers 0.000 claims abstract description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000005700 microbiome Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001580 bacterial effect Effects 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims abstract description 6
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000010178 pectin extract Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003270 Vitamin B Natural products 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical group OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000019156 vitamin B Nutrition 0.000 claims description 5
- 239000011720 vitamin B Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000019155 vitamin A Nutrition 0.000 claims description 4
- 239000011719 vitamin A Substances 0.000 claims description 4
- 229940045997 vitamin a Drugs 0.000 claims description 4
- 102000005575 Cellulases Human genes 0.000 claims description 3
- 108010084185 Cellulases Proteins 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- NLHHRLWOUZZQLW-UHFFFAOYSA-N Acrylonitrile Chemical compound C=CC#N NLHHRLWOUZZQLW-UHFFFAOYSA-N 0.000 claims 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical group OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims 1
- 239000012528 membrane Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 19
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical group C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical group Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 239000011691 vitamin B1 Substances 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000008216 herbs Nutrition 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920002239 polyacrylonitrile Polymers 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The present invention relates to a kind of functional health care products prepared using the fermentation of yamazeri leaf, belong to technical field of health care food.Main technical schemes are as follows：It is prepared by the raw material of following mass fraction：350-400 parts of pectin extracting soln, 4 parts of complex microorganism bacterial strain, retinol1 part, vitamin B1 part, Catergen part, 30 parts of xylitol, 6 parts of citric acid, 20 parts of lactic acid；The complex microorganism bacterial strain has Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：4 ratio is prepared；Functional health care product provided by the invention can directly be eaten, and sweet mouthfeel is in dark green, and is rich in multivitamin and probiotics, had and adjusted intestinal flora and supplement multivitamin effect, thinking is provided for the utilization of edible wild herb resources.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of functional health prepared using the fermentation of yamazeri leaf
Product.
Background technology
With the raising of people's lives level and the general level of the health, people increasingly pay attention to nutritive value of food and dietotherapy
Value, pollution-free food are favored by people very much, and wild vegetables are exactly one type.Wild vegetables not only have higher edible value, also
There is certain value medical health care.In China, it is with a history of thousands of years to eat edible wild herbs.Hill vegetable food is nuisanceless, it is pollution-free,
Edible safety.Yamazeri is a kind of hill vegetables of vegetal pole horn of plenty, and edible value is high, after eating its stem, yamazeri leaf
Generally as remaining meal rubbish processing, the great wasting of resources is caused.
Pectin is one of plant cell wall component, is present in the intercellular layer between flanking cell wall, plays and be sticked to cell
One role.Different vegetables, fruit mouthfeel are had any different, the pectin content that is mainly contained by them and pectin molecule
What difference determined, be a kind of natural polymer, has good gelatine and stable emulsifying effect, is widely used in
Food, medicine, daily use chemicals and textile industry.
Invention content
The present invention provides a kind of functional health care product prepared using the fermentation of yamazeri leaf, is fully conducive to edible wild herb resources, system
Standby obtained functional health care product is rich in multivitamin and probiotics, and the faint scent breath with edible wild herbs, is a kind of ideal
Health food.
Technical scheme is as follows：A kind of functional health care product prepared using the fermentation of yamazeri leaf, by following quality
The raw material of number is prepared：
350-400 parts of pectin extracting soln
4 parts of complex microorganism bacterial strain
1 part of vitamin A
1 part of vitamin B
2 parts of vitamin C
30 parts of xylitol
6 parts of citric acid
20 parts of lactic acid
The complex microorganism bacterial strain is by Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：4 ratio system
It is standby to form；
The preparation method of the pectin extracting soln is as follows：
(1) raw material is chosen：It is raw material to choose fresh yamazeri leaf；
(2) it pre-processes：After raw material is cleaned, 10min is impregnated in 70 DEG C of water, is squeezed the juice with juice extractor and is consolidated with centrifuge
Liquid detaches, and takes out sediment, is put into baking oven drying, yamazeri leaf powder is obtained after being crushed using pulverizer；
(3) it extracts：The distilled water of 6 times of quality is added in yamazeri leaf powder to be made with 0.2vt%Hcl tune pH to 2.0
95 DEG C of processing 35s are heated to the micro-wave oven of 750W, and are stirred continuously 20min, pectin extract liquor is obtained by filtration while hot later, waits for
It is cooled to 50 DEG C, is added 2wt% cellulases, at the end of enzyme effect, be heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons are added,
And 20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin extraction
Liquid.
Further, the functional health care product prepared using the fermentation of yamazeri leaf, preparation method are as follows：It will be compound micro-
Biological bacterial strain is added in pectin extracting soln, is stirred evenly, and is cultivated 10 hours as in 40 DEG C of environment, lemon is added while stirring
Acid, lactic acid after 4 DEG C stand 36-48 hours, add vitamin A, vitamin B, vitamin C and xylitol mixing up to utilizing
Functional health care product prepared by the fermentation of yamazeri leaf.
Further, the operating condition of the centrifuge is 5000r/min, 10min.
Further, the pectin extracting soln mass fraction is 400 parts.
Beneficial effects of the present invention are as follows：
(1) functional health care product provided by the invention prepared using the fermentation of yamazeri leaf, can directly be eaten, mouthfeel acid
Sweet tea is in dark green, and is rich in multivitamin and probiotics, has and adjusts intestinal flora and supplement multivitamin work
With；
(2) method of present invention extraction pectin is the structure by destroying yamazeri leaf wall, by pectin composition whole
Dissolving extracts, and recovery rate is up to 96%, and pectin purity is high, and other impurities are few；
(3) preparation method of the invention first passes through complex microorganism and pectin extracting soln is carried out initial fermentation, by part fruit
Glue resolves into small molecule sugar, can improve the sugariness of product, and the in addition generation of metabolite can inhibit complex microorganism
Growth plays it and adjusts the effect of enteron aisle after consumption so that it keeps good physiological activity；
(4) yamazeri is a kind of edible wild herb resources, and the present invention carries out health food using its discard blade as raw material
Exploitation provides new approaches for the abundant utilization of wild vegetables.
Specific implementation mode
The present invention is described further With reference to embodiment, if without specified otherwise, it is former used in the present invention
Material and equipment are the ordinary skill in the art, commercially available.
Embodiment 1 prepares pectin extracting soln
(1) raw material is chosen：It is raw material to choose fresh yamazeri leaf；
(2) it pre-processes：After raw material is cleaned, 10min is impregnated in 70 DEG C of water, is squeezed the juice with juice extractor and is consolidated with centrifuge
Liquid detaches, and takes out sediment, is put into baking oven drying, yamazeri leaf powder is obtained after being crushed using pulverizer；Centrifugal condition is
5000r/min, 10min；
(3) it extracts：The distilled water of 6 times of quality is added in yamazeri leaf powder to be made with 0.2vt%Hcl tune pH to 2.0
95 DEG C of processing 35s are heated to the micro-wave oven of 750W, and are stirred continuously 20min, pectin extract liquor is obtained by filtration while hot later, waits for
It is cooled to 50 DEG C, is added 2wt% cellulases, at the end of enzyme effect, be heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons are added,
And 20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin extraction
Liquid.
The embodiment of the present invention 1 is extracted according to the assay method of pectin content in NY/T2016-2011 fruit and its product
Obtained product extracts the calculating of rate and purity.
The purity of pectin in pectin extraction rate of the invention and gained pectin extracting soln is calculated, calculation formula is：
Pectin quality * 100% in pectin quality/fresh yamazeri leaf in recovery rate=pectin extracting soln；
The quality * 100% of pectin quality/pectin extracting soln in purity=pectin extracting soln.
1 present invention of table provides the pectin extraction rate of preparation method
| Embodiment | 1 | 2 |
| Recovery rate (wt%) | 98 | 96 |
Known by table 1, preparation method provided by the invention, pectin extraction rate is up to 96% or more in yamazeri leaf.
The purity of pectin in 2 present invention gained pectin extracting soln of table
| Embodiment | 1 | 2 |
| Purity (wt%) | 89 | 85 |
Known by table 2, the purity of pectin is up to 85% or more in present invention gained pectin extracting soln.
Embodiment 2 prepares the preparation of functional health care product using yamazeri leaf fermentation
By Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：4 ratio prepares complex microorganism；
Complex microorganism bacterial strain is added in pectin extracting soln 350mL, is stirred evenly, as cultivating 10 in 40 DEG C of environment
Hour, 6 grams of citric acid, 20 grams of lactic acid are added while stirring and adds retinol1 gram, vitamin B after 4 DEG C stand 36 hours
1 gram, 30 grams of mixings of Catergen gram and xylitol up to using yamazeri leaf fermentation prepare functional health care product.
Embodiment 3 prepares the preparation of functional health care product using yamazeri leaf fermentation
By Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：4 ratio prepares complex microorganism；
Complex microorganism bacterial strain is added in pectin extracting soln 400mL, is stirred evenly, as cultivating 10 in 40 DEG C of environment
Hour, 6 grams of citric acid, 20 grams of lactic acid are added while stirring and adds 1 gram of vitamin A, vitamin B after 4 DEG C stand 48 hours
1 gram, 30 grams of mixings of 2 grams of vitamin C and xylitol up to using yamazeri leaf fermentation prepare functional health care product.
Sensory test evaluation, knot are carried out to the functional health care product prepared using the fermentation of yamazeri leaf prepared by embodiment 1-2
Fruit such as the following table 3：
3 subjective appreciation table of table
As can be seen from the above table, the work(prepared using the fermentation of yamazeri leaf being prepared according to the method provided by the invention
Can health products quality it is sticky, in dark green, have strong sour-sweet fermented flavour, carry the special faint scent of edible wild herbs, be a kind of mouthfeel and
The all good new type of health functional food of health-care effect.
Above-described embodiment is only intended to the citing to the present invention and explanation, and is not intended to limit the invention to described
In scope of embodiments.In addition it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (4)
1. a kind of functional health care product prepared using the fermentation of yamazeri leaf, which is characterized in that by the raw material system of following mass fraction
It is standby to form：
350-400 parts of pectin extracting soln
4 parts of complex microorganism bacterial strain
1 part of vitamin A
1 part of vitamin B
2 parts of vitamin C
30 parts of xylitol
6 parts of citric acid
20 parts of lactic acid
The complex microorganism bacterial strain is by Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：4 ratio prepare and
At；
The preparation method of the pectin extracting soln is as follows：
(1) raw material is chosen：It is raw material to choose fresh yamazeri leaf；
(2) it pre-processes：After raw material is cleaned, 10min is impregnated in 70 DEG C of water, is squeezed the juice with juice extractor and carries out solid-liquid point with centrifuge
From taking-up sediment is put into baking oven drying, yamazeri leaf powder is obtained after being crushed using pulverizer；
(3) it extracts：The distilled water of 6 times of quality is added in yamazeri leaf powder, with 0.2vt%Hcl tune pH to 2.0, uses
The micro-wave oven of 750W is heated to 95 DEG C of processing 35s, and is stirred continuously 20min, and pectin extract liquor is obtained by filtration while hot later, waits for cold
But to 50 DEG C, 2wt% cellulases are added, at the end of enzyme effect, is heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons is added, and
20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, it is poly- using the tubular type that molecular weight cut off is 50000u
Acrylonitril membrane ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin extracting soln.
2. the functional health care product prepared as described in claim 1 using the fermentation of yamazeri leaf, which is characterized in that preparation method is such as
Under：Complex microorganism bacterial strain is added in pectin extracting soln, is stirred evenly, is cultivated 10 hours as in 40 DEG C of environment, while stirring
It mixes side and citric acid, lactic acid is added, 4 DEG C of standings add vitamin A, vitamin B, vitamin C and xylitol after 36-48 hours
Mixing is up to the functional health care product prepared using the fermentation of yamazeri leaf.
3. the functional health care product prepared as described in claim 1 using the fermentation of yamazeri leaf, which is characterized in that the centrifuge
Operating condition be 5000r/min, 10min.
4. the functional health care product prepared as described in claim 1 using the fermentation of yamazeri leaf, which is characterized in that the pectin
Extracting solution mass fraction is 400 parts.
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| Application Number | Priority Date | Filing Date | Title |
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Citations (5)
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|---|---|---|---|---|
| JP2000116362A (en) * | 1998-10-09 | 2000-04-25 | Yakult Honsha Co Ltd | Green vegetable drink |
| CN102669760A (en) * | 2011-03-10 | 2012-09-19 | 南昌大学 | Celery drink and preparation of celery drink |
| CN104686944A (en) * | 2013-12-05 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Natural celery advanced processing technology |
| CN106261236A (en) * | 2016-08-12 | 2017-01-04 | 山东琪琪食品有限公司 | A kind of fruit pectin beverage and production method thereof |
| CN106942551A (en) * | 2017-03-24 | 2017-07-14 | 湖南文理学院 | A kind of threeleaf akebia pectin beverage and preparation method thereof |
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2018
- 2018-05-17 CN CN201810473997.0A patent/CN108771169A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116362A (en) * | 1998-10-09 | 2000-04-25 | Yakult Honsha Co Ltd | Green vegetable drink |
| CN102669760A (en) * | 2011-03-10 | 2012-09-19 | 南昌大学 | Celery drink and preparation of celery drink |
| CN104686944A (en) * | 2013-12-05 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Natural celery advanced processing technology |
| CN106261236A (en) * | 2016-08-12 | 2017-01-04 | 山东琪琪食品有限公司 | A kind of fruit pectin beverage and production method thereof |
| CN106942551A (en) * | 2017-03-24 | 2017-07-14 | 湖南文理学院 | A kind of threeleaf akebia pectin beverage and preparation method thereof |
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