CN108851045A - A kind of pectase and preparation method thereof - Google Patents
A kind of pectase and preparation method thereof Download PDFInfo
- Publication number
- CN108851045A CN108851045A CN201810565250.8A CN201810565250A CN108851045A CN 108851045 A CN108851045 A CN 108851045A CN 201810565250 A CN201810565250 A CN 201810565250A CN 108851045 A CN108851045 A CN 108851045A
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- Prior art keywords
- acid bacteria
- fermentation
- raw material
- pectase
- fruit
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- 239000010931 gold Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of pectases, are prepared by following raw material and compound microorganism ferments, and the raw material includes 55~70wt% of fruit, 25~35wt% of vegetables, 5~10wt% of honeycomb, and the complex microorganism is S. cervisiae, acetic acid bacteria and lactic acid bacteria；The fermentation includes that raw material progress, just fermentation and acetic acid bacteria and lactic acid bacteria carry out secondary fermentation to first fermentation liquid to S. cervisiae.Various nutrient elements in pectase of the invention containing fruit and vegetables, also added natural health-care products honeycomb, have good nutritive value and health-care efficacy.Raw material carries out secondary fermentation through complex microorganism, and raw material sufficiently can ferment, improve the activity of ferment, and obtained pectase has the function of promoting digest, boost metabolism, improves immunity of organism, reduces blood glucose.
Description
Technical field
The invention belongs to ferment technical fields, and in particular to a kind of pectase and preparation method thereof.
Background technique
Ferment is a kind of required substance that the activity of sustaining life is normally carried out, and is referred to as " substance to live ", " grasps
The substance of all vital movements ", but with the increase at age, the accelerating rhythm of life, the intracorporal ferment content of biology and work
Property can gradually decrease, and cause the aging of human body to accelerate, increase the risk of human body, therefore, supplement ferment appropriate can be flesh
Body keeps or restores good state and increase a guarantee.
Enzyme food belongs to a kind of good fermentation based article and is able to suppress after beneficial bacterium contained therein enters enteron aisle
The growth of pernicious bacteria facilitates the balance of intestinal flora, moreover it is possible to assist synthesis vitamin, folic acid, pantothenic acid etc., while these bacterium
Body ingredient can also promote the activity of lymphocyte, promote the generation of interferon, activation and promote function of immune system.To being in
And have a delicate constitution, the sub-health population of the symptoms such as digestion power is poor, prematurely senile, easy to catch cold, neurasthenia, can eat
With corresponding enzyme food.
Studies have shown that facilitation of the ferment based food to health, is not the catabolism that simple enzyme is played
Effect, but a kind of comprehensively regulating acts on.The raw material type multiplicity of ferment is prepared, final tunning is also mixture, mouth
After clothes enter human body, contained by vitamin, enzyme, organic acid, probiotics and a variety of small-molecule active substances etc., send out
The effect of waving, so that body be promoted to reach more preferably state.
However, the technical problem that existing pectase is low there are unbalanced nutrition, enzyme activity, to cause the guarantor of ferment
Strong effect is poor, cannot fully demonstrate ferment to the facilitation of health.
Summary of the invention
The purpose of the present invention is to provide a kind of pectase and preparation method thereof, pass through the comprehensive of pectase and probiotics
It closes and utilizes, realize the function of effectively facilitating digestion, the immunity of organism that boosts metabolism, enhances.
Technical scheme is as follows：
A kind of pectase, which is characterized in that be prepared by following raw material and compound microorganism ferments, the raw material packet
It includes：55~70wt% of fruit, 25~35wt% of vegetables, 5~10wt% of honeycomb, the fruit include hawthorn, Kiwi berry, persimmon,
Jujube, grape and strawberry, the vegetables include carrot, tomato, potato, pumpkin and cucumber；The complex microorganism is wine brewing
Saccharomycete, acetic acid bacteria and lactic acid bacteria, the additive amount of the complex microorganism are 2~8wt% of the raw material total amount.
Preferably, the fermentation includes the first fermentation and acetic acid bacteria and lactic acid that S. cervisiae carries out the raw material
The secondary fermentation that bacterium carries out first fermentation liquid.
Preferably, the additive amount of the S. cervisiae is 1~4wt% of the raw material total amount.
It is further preferred that the acetic acid bacteria and the mass ratio of the lactic acid bacteria 1:1.8~3.2.
The invention also includes the production methods of pectase described in above-mentioned any one, which is characterized in that including following step
Suddenly：
(1) fruits and vegetables is beaten, obtains fruit, vegetable juice；
(2) honeycomb is mixed with fruit, vegetable juice, the S. cervisiae is inoculated in mixed liquor and carries out just fermentation, it is described
The temperature just fermented is 25~28 DEG C, and the time is 7~10 days；
(3) it is inoculated with the acetic acid bacteria in the first fermentation liquid for just fermenting and obtaining and the lactic acid bacteria carries out secondary hair
Ferment, the temperature of the secondary fermentation are 30~35 DEG C, and the time is 35~45 days；
(4) filtering fermentation liquor that will be obtained after the secondary fermentation, obtains pectase.
Preferably, it is 10 that step (2) described S. cervisiae, which is seeded to the bacteria concentration in mixed liquor,6~107cfu/mL。
Preferably, the bacteria concentration of step (3) acetic acid bacteria and the lactobacillus inoculum into the just fermentation liquid is independent
Ground is 5 × 106~1 × 107cfu/mL。
Preferably, in step (2) described mixed liquor, the honeycomb is located at the bottom of the fruit, vegetable juice.
Preferably, step (4) filtering carries out in 12~16 DEG C of low temperature environment.
Preferably, further include after step (4) described filter sterilization：Obtained filtrate is concentrated, the degree of the concentration is
It is concentrated into the 1/4~1/3 of filtrate original volume.
The prior art is compared, and the present invention has the following advantages that：
The present invention provides a kind of pectases, are prepared by following raw material and compound microorganism ferments, the raw material
Including 55~70wt% of fruit, 25~35wt% of vegetables, 5~10wt% of honeycomb, the complex microorganism is S. cervisiae, vinegar
Sour bacterium and lactic acid bacteria, the additive amount of the complex microorganism are 2~8wt% of the raw material total amount.Pectase of the invention
Use hawthorn, Kiwi berry, persimmon, jujube, grape, strawberry, carrot, tomato, potato, pumpkin, cucumber and honeycomb for raw material,
Nutrient in pectase containing various fruits and vegetables, the ferment of preparation are rich in vitamin C, amino acid, anthocyanidin, have
The nutritional ingredients such as machine acid and several mineral materials, eat sour-sweet tasty and refreshing, features good taste, and nutrition is good.Pectase of the invention is also
It is added to natural health-care products honeycomb, there is good nutritive value and health-care efficacy.
Pectase raw material of the invention carries out secondary fermentation through complex microorganism, and raw material sufficiently can ferment, and improves
The activity of ferment, nutrition is balanced, and obtained pectase, which has, to be promoted digest, boost metabolism, improves immunity of organism, reduce
The function of blood glucose.Tests prove that pectase of the invention can increase the gastric juice and pepsin discharge rate of mouse, inhibit
Blood glucose in diabetic mice increases, enzyme activity with higher.
Specific embodiment
The present invention provides a kind of pectases, are prepared by following raw material and compound microorganism ferments, the raw material
Including：55~70wt% of fruit, 25~35wt% of vegetables, 5~10wt% of honeycomb, the fruit include hawthorn, Kiwi berry, persimmon
Son, jujube, grape and strawberry, the vegetables include carrot, tomato, potato, pumpkin and cucumber；The complex microorganism is
S. cervisiae, acetic acid bacteria and lactic acid bacteria, the additive amount of the complex microorganism are 2~8wt% of the raw material total amount.
In pectase raw material of the invention, the ratio of fruit is preferably 60~65wt%.Fruit of the present invention include hawthorn,
Kiwi berry, persimmon, jujube, grape and strawberry.The present invention is not particularly limited the ratio of above-mentioned fruit, those skilled in the art
The ratio of above-mentioned fruit can be arbitrarily adjusted according to taste and the demand of nutrition.It is preferred that above-mentioned fruit be etc. weight ratios addition.This hair
The above-mentioned fruit of bright selection has following effect：
Hawthorn is stone fruit, and taste is slightly sour puckery, has the effects that spleen benefiting and stimulating the appetite, relieving dyspepsia, reducing blood lipid, in hawthorn
Flavone compound Vitexin is a kind of stronger drug of antitumaous effect, and extract is to the internal growth of cancer cells of inhibition, proliferation
It has certain effect with infiltration metastasis.
Kiwi berry in addition to containing the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium, potassium, selenium,
Outside 17 kinds of amino acid of the microelements such as zinc, germanium and needed by human body, vitamin C also rich in, grape acid, fructose, citric acid,
Malic acid, fat.
Persimmon is rich in vitamin C, and contains a large amount of pectin --- water-soluble dietary fiber, to the holding normal bacterium of enteron aisle
All living creatures's length etc. has good effect, has the pharmacologic actions such as clearing heat and detoxicating, decompression hemostasis.
It is abundant that jujube contains protein, carbohydrate, organic acid, vitamin A, vitamin C, lot of trace calcium and amino acid etc.
Nutrition, have the effects of tonifying middle-Jiao and Qi, nourishing blood and tranquilization.
Tartaric acid, mineral calcium, potassium, phosphorus, iron and multivitamin etc. there are many containing in grape, also containing there are many human body institutes
The amino acid needed, in addition, the Flavonoid substances contained in grape, can reduce human serum cholesterol levels, reduce blood platelet
Cohesiveness has certain effect to prevention cardiovascular and cerebrovascular diseases.
Strawberry nutrition value is abundant, is known as being " fruit queen ", vitamin rich in, carrotene, tannic acid, day
The nutriments such as aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanidin.
In pectase raw material of the invention, the ratio of vegetables is preferably 27~32wt%.Vegetables of the invention include recklessly
Radish, tomato, potato, pumpkin and cucumber.The effect of above-mentioned vegetables is as follows：
Carrot is crisp delicious, the full of nutrition homely vegetables of a germplasm, is known as the title of " glabrousleaf asiabell root ", is rich in carbohydrate, rouge
The nutritional ingredients such as fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.
Tomato is full of nutrition, carrotene, vitamin and several mineral materials rich in etc..
Potato starch rich in, glucose, fructose, sucrose and protein etc., the protein of potato contains 18
Kind amino acid, the various essential amino acids that cannot be synthesized including human body.
Pumpkin polysaccharide rich in, pectin, carotenoid, amino acid and minerals have and improve immune, protection stomach
Mucous membrane, aid digestion, reduction cholesterolemia concentration and other effects.
Cucumber is rich in protein, carbohydrate, vitamin B2, vitamin C, vitamin E, carrotene, niacin, calcium, phosphorus, iron
Etc. nutritional ingredients, have that replenishing vitamins, tasty and refreshing gas, to reduce internal uric acid level, kidney-nourishing dirty and other effects.
The present invention is not particularly limited the ratio of above-mentioned vegetables, and those skilled in the art can be according to taste and the need of nutrition
Seek the ratio of any above-mentioned vegetables of adjustment.It is preferred that above-mentioned vegetables be etc. weight ratios addition.
Also contain honeycomb in pectase raw material of the invention, the ratio of honeycomb is preferably 7~9wt%.Honeycomb mainly contains
There are beeswax, carbohydrate, organic acid, fatty acid, glucoside, enzyme etc., can be improved immunity of organism.
Fruits and vegetables of the invention is fermented in the form of fruit, vegetable juice.Fruit, vegetable juice and honeycomb one reinstate complex microorganism
It ferments.Complex microorganism additive amount of the present invention is 2~8wt% of the raw material total amount, preferably the 4 of raw material total amount
~7wt%.
Fermentation of the present invention preferably includes just fermentation and secondary fermentation.Just fermentation be S. cervisiae to the raw material into
Capable fermentation, the additive amount of the S. cervisiae are preferably 1~4wt% of the raw material total amount, more preferably 2~3wt%.
Secondary fermentation is the fermentation that acetic acid bacteria and lactic acid bacteria carry out first fermentation liquid, and the additive amount of the acetic acid bacteria and the lactic acid bacteria is excellent
It is selected as 1~7wt% of the raw material total amount, more preferably 3~6wt%；Wherein, acetic acid bacteria and the mass ratio of lactic acid bacteria are preferred
It is 1:1.8~3.2, more preferably 1:2.2~2.8.Secondary fermentation can make the fermentation of raw material more abundant, the function in raw cell
Can property ingredient sufficiently released, and small molecule occurs and becomes easy as absorption of human body, health-care effect is more preferable.It obtains
Pectase have the function of promote digest, boost metabolism, improve immunity of organism and reduction blood glucose.
The present invention also provides the production methods of above-mentioned pectase, include the following steps：
(1) fruits and vegetables is beaten, obtains fruit, vegetable juice；
(2) honeycomb is mixed with fruit, vegetable juice, the S. cervisiae is inoculated in mixed liquor and carries out just fermentation, it is described
The temperature just fermented is 25~28 DEG C, and the time is 7~10 days；
(3) it is inoculated with the acetic acid bacteria in the first fermentation liquid for just fermenting and obtaining and the lactic acid bacteria carries out secondary hair
Ferment, the temperature of the secondary fermentation are 30~35 DEG C, and the time is 35~45 days；
(4) filtering fermentation liquor that will be obtained after the secondary fermentation, obtains pectase.
Mashing of the present invention preferably carries out under the low temperature environment at lower than 20 DEG C, prevents the oxidation of fruit vegetable nutrient ingredient
It is lost.It is 12~16 DEG C that the present invention, which is preferably beaten temperature,.The present invention is not particularly limited the mode of mashing, using in this field
Conventional methods of beating.
The present invention, which mixes honeycomb with fruit, vegetable juice, ferments.Honeycomb is preferably placed in fruit, vegetable juice in fermentation by the present invention
Bottom, using raw material weight squeeze and maceration, be released effectively ingredient contained in honeycomb, with guarantee product flavor and
Effect.
It is fermentation of the S. cervisiae to raw material mixed liquor that the present invention, which is just fermented,.In the present invention, preferably saccharomyces cerevisiae bacterium is connect
Bacteria concentration of the kind into mixed liquor is 106~107cfu/mL.The temperature of the present invention just fermented is preferably 26~27 DEG C, the time
Preferably 8~9 days.
Secondary fermentation of the present invention is the fermentation of acetic acid bacteria and lactic acid bacteria to first fermentation liquid.In the present invention, the acetic acid bacteria and
Bacteria concentration of the lactobacillus inoculum into the just fermentation liquid independently is 5 × 106~1 × 107cfu/mL.The present invention is preferably secondary
The temperature of fermentation is 32~34 DEG C, and the time is 37~43 days.
The filtering fermentation liquor of secondary fermentation is removed Escherichia coli, the mould, salmonella, gold in fermentation liquid by the present invention
The pathogenic bacteria such as staphylococcus aureus.The present invention is not particularly limited the mode of filtering, is removed using the conventional filtration in this field
The method of bacterium.The present invention is preferably filtered and is carried out in 12~16 DEG C of low temperature environment, and more preferable filtration temperature is 13~15
℃.High temperature is easy to kill the various vitamins in the lactic bacteria useful contained and beneficial enzyme and destruction fermentation liquid in fermentation liquid.
Preferably filtered fermentation liquid is concentrated by the present invention.Concentration of the present invention is preferably concentrated in vacuo.The present invention is excellent
Filtered fermentation liquid is concentrated into the 1/4~1/3 of original volume by choosing.Product after concentration can be used as pectase.Further
Preferably, the product after concentration is freeze-dried by the present invention, obtains powdered pectase.
Various nutrient elements in pectase of the invention containing fruit and vegetables, also added natural health-care products bee
Nest has good nutritive value and health-care efficacy.Raw material carries out secondary fermentation through complex microorganism, can sufficiently send out raw material
Ferment improves the activity of ferment, and obtained pectase, which has, to be promoted digest, boost metabolism, improves immunity of organism, reduce blood
The function of sugar.Tests prove that pectase of the invention can increase the gastric juice and pepsin discharge rate of mouse, inhibit sugar
It urinates sick mouse blood sugar to increase, enzyme activity with higher.
To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment to the present invention into
Row detailed description, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
A kind of pectase, including following raw material and compound microorganism ferments are prepared：
Fruit 55wt%, vegetables 35wt%, honeycomb 10wt%, the additive amount of the complex microorganism are the raw material total amount
5wt%, the fruit includes hawthorn, Kiwi berry, persimmon, jujube, grape and the strawberry of equal proportion, and the vegetables include equal ratios
Carrot, tomato, potato, pumpkin and the cucumber of example, the complex microorganism are S. cervisiae, acetic acid bacteria and lactic acid bacteria, are made
The additive amount of brewer yeast bacterium is the 2wt% of the raw material total amount, and the weight ratio of acetic acid bacteria and lactic acid bacteria is 1:2.5.
The preparation method of pectase, includes the following steps：
1) feedstock processing：The hawthorn of selection, jujube are cleaned into stoning, draining；By the Kiwi berry, persimmon and potato of selection
It cleans, draining peeling；The grape of selection and strawberry are cleaned, draining；The carrot of selection, tomato, pumpkin and cucumber are cleaned,
Draining；The fruits and vegetables is carried out to smash processing at 12 DEG C, forms fruit, vegetable juice.
2) it just ferments：By honeycomb slice as fermenter bottom, the fruit, vegetable juice smashed in step 1) is then added, inoculation is made
Brewer yeast bacterium is fermented, and fermentation temperature is 25 DEG C, and fermentation time is 10 days.When inoculation, the bacteria concentration of S. cervisiae is
106cfu/mL。
3) secondary fermentation：The fermentation liquid just to ferment is inoculated with acetic acid bacteria and lactic acid bacteria continues to ferment, fermentation temperature is 30 DEG C,
Fermentation time is 45 days.When inoculation, the bacteria concentration of acetic acid bacteria and lactic acid bacteria is 107cfu/mL。
4) filtering and concentrating：The fermentation liquid of secondary fermentation is filtered at 14 DEG C, then carries out being concentrated in vacuo to original volume
1/4 get product.
Embodiment 2
A kind of pectase, including following raw material and compound microorganism ferments are prepared：
Fruit 65wt%, vegetables 30wt%, honeycomb 5wt%, the additive amount of the complex microorganism are the raw material total amount
6wt%, the fruit includes hawthorn, Kiwi berry, persimmon, jujube, grape and strawberry, the vegetables include carrot, tomato,
Potato, pumpkin and cucumber, the complex microorganism are S. cervisiae, acetic acid bacteria and lactic acid bacteria, the addition of S. cervisiae
Amount is the 3wt% of the raw material total amount, and the weight ratio of acetic acid bacteria and lactic acid bacteria is 1:2.
The preparation method of pectase, includes the following steps：
1) feedstock processing：The hawthorn of selection, jujube are cleaned into stoning, draining；By the Kiwi berry, persimmon and potato of selection
It cleans, draining peeling；The grape of selection and strawberry are cleaned, draining；The carrot of selection, tomato, pumpkin and cucumber are cleaned,
Draining；The fruits and vegetables is carried out to smash processing at 14 DEG C, forms fruit, vegetable juice.
2) it just ferments：Honeycomb is sliced as fermenter bottom, the fruit, vegetable juice smashed then is added, is inoculated with S. cervisiae
It ferments, fermentation temperature is 28 DEG C, and fermentation time is 7 days.When inoculation, the bacteria concentration of S. cervisiae is 106cfu/mL。
3) secondary fermentation：The fermentation liquid just to ferment is inoculated with acetic acid bacteria and lactic acid bacteria continues to ferment, fermentation temperature is 35 DEG C,
Fermentation time is 35 days.When inoculation, the bacteria concentration of acetic acid bacteria and lactic acid bacteria is 5 × 106cfu/mL。
4) filtering and concentrating：The fermentation liquid of secondary fermentation is filtered at 12 DEG C, then carries out being concentrated in vacuo to original volume
1/4 get product.
Embodiment 3
A kind of pectase, including following raw material and compound microorganism ferments are prepared：
Fruit 67wt%, vegetables 25wt%, honeycomb 8wt%, the additive amount of the complex microorganism are the raw material total amount
7wt%, the fruit includes hawthorn, Kiwi berry, persimmon, jujube, grape and the strawberry of equal proportion, and the vegetables include equal ratios
Carrot, tomato, potato, pumpkin and the cucumber of example, the complex microorganism are S. cervisiae, acetic acid bacteria and lactic acid bacteria, are made
The additive amount of brewer yeast bacterium is the 4wt% of the raw material total amount, and the weight ratio of acetic acid bacteria and lactic acid bacteria is 1:3.
The preparation method of pectase, includes the following steps：
1) feedstock processing：The hawthorn of selection, jujube are cleaned into stoning, draining；By the Kiwi berry, persimmon and potato of selection
It cleans, draining peeling；The grape of selection and strawberry are cleaned, draining；The carrot of selection, tomato, pumpkin and cucumber are cleaned,
Draining；The fruits and vegetables is carried out to smash processing at 15 DEG C, forms fruit, vegetable juice.
2) it just ferments：By honeycomb slice as fermenter bottom, the fruit, vegetable juice smashed in step 1) is then added, inoculation is made
Brewer yeast bacterium is fermented, and fermentation temperature is 26 DEG C, and fermentation time is 8 days.When inoculation, the bacteria concentration of S. cervisiae is
107cfu/mL。
3) secondary fermentation：The fermentation liquid just to ferment is inoculated with acetic acid bacteria and lactic acid bacteria continues to ferment, fermentation temperature is 33 DEG C,
Fermentation time is 40 days.When inoculation, the bacteria concentration of acetic acid bacteria and lactic acid bacteria is 107cfu/mL。
4) filtering and concentrating：The fermentation liquid of secondary fermentation is filtered at 16 DEG C, then carries out being concentrated in vacuo to original volume
1/3 get product.
Embodiment 4
Influence of the pectase to mouse pepsin activity and gastric juice, pepsin discharge rate
Normal mouse is divided into four groups：Blank control group and 1,2,3 group of ferment, every group 10, wherein blank control group passes through
Distilled water 20mL/kg is given in mouse mouthful stomach-filling, and 1,2,3 group of ferment is respectively given pectase 20mL/kg of the present invention, daily stomach-filling 1
It is secondary, gastric juice, pepsin discharge rate and pepsin activity are measured after 7d stomach-filling.
Influence of 1 pectase of table to mouse pepsin activity and gastric juice, pepsin discharge rate
By 1 result of table as it can be seen that gastric juice and pepsin discharge rate can be increased using pectase of the invention, can promote
Into digestion and absorption.
Embodiment 5
Influence of the pectase to mouse blood sugar
Type-2 diabetes mellitus model mice is randomly divided into 5 groups：Basic, normal, high dosage ferment group, positive controls and model pair
According to group, every group 10, wherein basic, normal, high dosage ferment group through mouse mouthful stomach-filling give pectase 10mL/kg of the present invention,
20mL/kg, 30mL/kg, positive controls give melbine 150mg/kg, and model control group gives distilled water 20mL/kg, this
Outer there are also Normal group (being not suffering from type-2 diabetes mellitus) mouse 10, give distilled water 20mL/kg.All daily stomach-fillings 1 of mouse
It is secondary, continuous gavage 28d.Detect blood sugar concentration of the mouse before experiment and after experiment.
Influence of 2 pectase of table to mouse blood sugar
The results show that the hypoglycemic effect of positive controls has significant difference (P compared with model control group<
0.05), same model control group blood glucose compared with ferment group has statistical significance (P<0.05), illustrate fruits and vegetables of the invention
Ferment can inhibit blood glucose in diabetic mice to increase.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of pectase, which is characterized in that be prepared by following raw material and compound microorganism ferments, the raw material packet
It includes：55~70wt% of fruit, 25~35wt% of vegetables, 5~10wt% of honeycomb, the fruit include hawthorn, Kiwi berry, persimmon,
Jujube, grape and strawberry, the vegetables include carrot, tomato, potato, pumpkin and cucumber；The complex microorganism is wine brewing
Saccharomycete, acetic acid bacteria and lactic acid bacteria, the additive amount of the complex microorganism are 2~8wt% of the raw material total amount.
2. pectase according to claim 1, which is characterized in that the fermentation includes S. cervisiae to the raw material
The secondary fermentation that the first fermentation and acetic acid bacteria that carry out and lactic acid bacteria carry out first fermentation liquid.
3. pectase according to claim 1, which is characterized in that the additive amount of the S. cervisiae is the raw material
1~4wt% of total amount.
4. pectase according to claim 1 or 3, which is characterized in that acetic acid bacteria and the mass ratio of lactic acid bacteria 1:1.8
~3.2.
5. the production method of pectase described in Claims 1 to 4 any one, which is characterized in that include the following steps：
(1) fruits and vegetables is beaten, obtains fruit, vegetable juice；
(2) honeycomb is mixed with fruit, vegetable juice, the S. cervisiae is inoculated in mixed liquor and carries out just fermentation, it is described initial
The temperature of ferment is 25~28 DEG C, and the time is 7~10 days；
(3) it is inoculated with the acetic acid bacteria in the first fermentation liquid for just fermenting and obtaining and the lactic acid bacteria carries out secondary fermentation, institute
The temperature for stating secondary fermentation is 30~35 DEG C, and the time is 35~45 days；
(4) filtering fermentation liquor that will be obtained after the secondary fermentation, obtains pectase.
6. production method according to claim 5, which is characterized in that step (2) described S. cervisiae is seeded to mixing
Bacteria concentration in liquid is 106~107cfu/mL。
7. production method according to claim 5, which is characterized in that step (3) acetic acid bacteria and the lactic acid bacteria connect
Bacteria concentration of the kind into the just fermentation liquid independently is 5 × 106~1 × 107cfu/mL。
8. production method according to claim 5, which is characterized in that in step (2) described mixed liquor, the honeycomb is located at
The bottom of the fruit, vegetable juice.
9. production method according to claim 5, which is characterized in that low temperature of step (4) filtering at 12~16 DEG C
It is carried out in environment.
10. production method according to claim 5, which is characterized in that further include after step (4) described filter sterilization：It will
Obtained filtrate concentration, the degree of the concentration is be concentrated into filtrate original volume 1/4~1/3.
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| CN113317501A (en) * | 2021-07-06 | 2021-08-31 | 杨向明 | Oral energy liquid and preparation process thereof |
| CN113854549A (en) * | 2021-07-29 | 2021-12-31 | 深圳市全酵源生物技术有限公司 | Composite fruit and vegetable fermentation composition and preparation method thereof |
| CN114403436A (en) * | 2022-01-25 | 2022-04-29 | 安徽妙奇树生物科技股份有限公司 | Stomach-invigorating and weight-reducing longan enzyme and preparation method thereof |
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