CN108851153A - 一种复合滁菊酵素含片 - Google Patents
一种复合滁菊酵素含片 Download PDFInfo
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- CN108851153A CN108851153A CN201810343009.0A CN201810343009A CN108851153A CN 108851153 A CN108851153 A CN 108851153A CN 201810343009 A CN201810343009 A CN 201810343009A CN 108851153 A CN108851153 A CN 108851153A
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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
本发明公开了一种复合滁菊酵素含片,其原料包括:复合滁菊酵素、红枣肉粉、生姜粉、阿胶粉、荞麦粉、玉米粉、蜂蜜、辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇。本发明富含生物活性酶和蛋白质、氨基酸、维生素、多糖、核酸、生长因子、微量元素等营养物质,具有改善肠胃功能、消除自由基、抑制病原菌、助消化、增强免疫力、美容养颜等功能。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种复合滁菊酵素含片。
背景技术
酵素与我们的日常生活息息相关,随着现代各种不良生活习惯、生活工作压力的加大及年龄的增长,人体内的酵素会慢慢地减少。人体合成及细菌分泌的酵素只是一少部分,根本满足不了人体需要,因此我们必须从膳食中摄取更多的酵素,而食物经过高温或精加工,又使食物中的酵素遭到破坏。
近年来,酵素食品正逐渐走入中国。随着人们健康意识的逐渐增强,酵素也必将成为我们生活中必不可少的新一代健康食品。为了进一步加大水果、植物等农产品加工转化程度,不断推出新的水果、植物加工产品,同时也使酵素食品更加符合现代人对营养需要的多样性、平衡性和易于吸收性而研制开发水果植物复合酵素饮料是非常必要的。
发明内容
基于背景技术存在的技术问题,本发明提出了一种复合滁菊酵素含片,本发明富含生物活性酶和多种营养物质,具有改善肠胃功能、消除自由基、抑制病原菌、助消化、增强免疫力、美容养颜等功能。
本发明提出了一种复合滁菊酵素含片,其原料按重量份包括:3-9份复合滁菊酵素、3-10份红枣肉粉、1-5份生姜粉、6-12份阿胶粉、20-30份荞麦粉、15-30份玉米粉、8-12份蜂蜜、6-10份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇。
优选地,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为25-35:5-10:8-15:6-12。
优选地,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为27-33:6-9:9-13:7-10。
优选地,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为30:7:12:9。
优选地,所述复合滁菊酵素含片的原料按重量份包括:5-8份复合滁菊酵素、5-9份红枣肉粉、2-4份生姜粉、8-11份阿胶粉、22-27份荞麦粉、20-28份玉米粉、9-11份蜂蜜、7-9份辅料。
优选地,所述复合滁菊酵素含片的原料按重量份包括:6份复合滁菊酵素、7份红枣肉粉、3份生姜粉、10份阿胶粉、25份荞麦粉、23份玉米粉、10份蜂蜜、8份辅料。
优选地,所述复合滁菊酵素的制备工艺如下:
将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH,加入酵母菌,初始发酵,随后加入干酪乳杆菌,二次发酵,然后真空冷冻干燥,最终得到粉末状的复合滁菊酵素。
优选地,所述复合滁菊浆液与纯净水的体积比为1:3-6;优选地,调节pH值为4-7。
优选地,所述初始发酵为向待发酵液中加入0.15-0.2wt%的酵母菌,并在30-35℃下初始发酵12-20h。
优选地,所述二次发酵为加入0.5-0.9wt%的干酪乳杆菌,并在30-40℃下二次发酵20-26h。
优选地,所述真空冷冻干燥为先在-90到-80℃下冷藏20-25h,然后在真空度为5-15Pa、温度为-85到-80℃条件下真空冷冻干燥22-26h。
滁菊,味甘苦,性凉,散风清热,平肝明目。用于风热感冒,头痛眩晕,目赤肿痛,眼目昏花。滁菊含菊甙、腺嘌吟、氨基酸、水苏碱、胆碱、黄酮类、维生素A样物质、维生素B1;含挥发油,油中主要为菊花酮、龙脑、龙脑乙酸酯等。
覆盆子,味甘酸,性平。补肝肾,缩小便,助阳,固精,明目。治阳痿,遗精,溲数,遗溺,虚劳,目暗。覆盆子含有机酸、糖类及少量维生素C。
桑葚,味甘酸,性寒。滋阴养血;生津;润肠。主肝肾不足和血虚精亏的头晕目眩;腰酸耳鸣;须发早白;失眠多梦;津伤口渴;消渴;肠燥便秘。桑葚含葡萄糖、鞣质、丁二酸、矢车菊素、钙质、无机盐、维生素(A、B、C)、苹果酸、琥珀酸、酒石酸、色素等。未成熟青桑椹含有氰酸;桑叶含胡萝卜素、腺嘌呤、胆碱、异槲皮甙、葫芦巴碱、麦角甾醇、维生素B1、糖、鞣质。
山药,味甘、性平,入肺、脾、肾经;不燥不腻;具有健脾补肺、益胃补肾、固肾益精、聪耳明目、助五脏、强筋骨、长志安神、延年益寿的功效;主治脾胃虚弱、倦怠无力、食欲不振、久泄久痢、肺气虚燥、痰喘咳嗽、肾气亏耗、腰膝酸软、下肢痿弱、消渴尿频、遗精早泄、带下白浊、皮肤赤肿、肥胖等病症。山药含粗蛋白质,粗纤维,淀粉,糖,钾,磷,钙,镁,铁,锌,铜,锰。人类所需的18种氨基酸中,山药中含有16种。
本发明的有益效果:1)本发明富含生物活性酶和蛋白质、氨基酸、维生素、多糖、核酸、生长因子、微量元素等营养物质,容易被肠胃吸收,具有改善肠胃功能、消除自由基、抑制病原菌、助消化、增强免疫力等功能。2)本发明添加的复合酵素是由新鲜滁菊、覆盆子、桑葚及山药制备得到,先是将原料磨成浆液,灭菌和调节pH后,分两次加入菌株发酵,控制在适当温度时间内,生产出良好质量的酵素,然后在真空冷冻干燥得到复合滁菊酵素,真空冷冻干燥方法不破坏酵素的活性,本发明含片保留了复合滁菊酵素全部的生物活性,具有保健和美容的功效;本发明还添加了红枣肉、生姜和阿胶成分,加强本发明改善肠胃消化的功能,还使得本发明具有驱寒、降低胆固醇和增强体质的功效。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种复合滁菊酵素含片,其原料按重量份包括:9份复合滁菊酵素、3份红枣肉粉、5份生姜粉、6份阿胶粉、30份荞麦粉、15份玉米粉、12份蜂蜜、6份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇;
其中,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为35:5:15:6;
所述复合滁菊酵素的制备工艺如下:将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入6倍的纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH为4,加入0.2wt%的酵母菌,在30℃下初始发酵20h,随后加入0.5wt%的干酪乳杆菌,在40℃下二次发酵20h,接着置于-80℃下冷藏20h,然后在-80℃下真空冷冻干燥22h,真空度为15Pa,最终得到粉末状的复合滁菊酵素。
实施例2
一种复合滁菊酵素含片,其原料按重量份包括:3份复合滁菊酵素、10份红枣肉粉、1份生姜粉、12份阿胶粉、20份荞麦粉、30份玉米粉、8份蜂蜜、10份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇;
其中,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为25:10:8:12;
所述复合滁菊酵素的制备工艺如下:将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入3倍的纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH为7,加入0.15wt%的酵母菌,在35℃下初始发酵12h,随后加入0.9wt%的干酪乳杆菌,在30℃下二次发酵26h,接着置于-90℃下冷藏25h,然后在-85℃下真空冷冻干燥26h,真空度为5Pa,最终得到粉末状的复合滁菊酵素。
实施例3
一种复合滁菊酵素含片,其原料按重量份包括:8份复合滁菊酵素、5份红枣肉粉、4份生姜粉、8份阿胶粉、27份荞麦粉、20份玉米粉、11份蜂蜜、7份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇;
其中,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为33:6:13:7;
所述复合滁菊酵素的制备工艺如下:将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入5倍的纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH为5,加入0.18wt%的酵母菌,在32℃下初始发酵18h,随后加入0.6wt%的干酪乳杆菌,在39℃下二次发酵21h,接着置于-82℃下冷藏24h,然后在-81℃下真空冷冻干燥25h,真空度为12Pa,最终得到粉末状的复合滁菊酵素。
实施例4
一种复合滁菊酵素含片,其原料按重量份包括:5份复合滁菊酵素、9份红枣肉粉、2份生姜粉、11份阿胶粉、22份荞麦粉、28份玉米粉、9份蜂蜜、9份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇;
其中,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为27:9:9:10;
所述复合滁菊酵素的制备工艺如下:将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入4倍的纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH为6,加入0.16wt%的酵母菌,在34℃下初始发酵13h,随后加入0.8wt%的干酪乳杆菌,在32℃下二次发酵25h,接着置于-88℃下冷藏22h,然后在-84℃下真空冷冻干燥23h,真空度为7Pa,最终得到粉末状的复合滁菊酵素。
实施例5
一种复合滁菊酵素含片,其原料按重量份包括:6份复合滁菊酵素、7份红枣肉粉、3份生姜粉、10份阿胶粉、25份荞麦粉、23份玉米粉、10份蜂蜜、8份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇;
其中,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为30:7:12:9;
所述复合滁菊酵素的制备工艺如下:将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入5倍的纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH为6,加入0.17wt%的酵母菌,在33℃下初始发酵16h,随后加入0.7wt%的干酪乳杆菌,在35℃下二次发酵23h,接着置于-85℃下冷藏22h,然后在-82℃下真空冷冻干燥24h,真空度为10Pa,最终得到粉末状的复合滁菊酵素。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种复合滁菊酵素含片,其特征在于,其原料按重量份包括:3-9份复合滁菊酵素、3-10份红枣肉粉、1-5份生姜粉、6-12份阿胶粉、20-30份荞麦粉、15-30份玉米粉、8-12份蜂蜜、6-10份辅料;其中,所述复合滁菊酵素的原料包括:新鲜滁菊、覆盆子、桑葚、山药;所述辅料包括乳糖、木糖醇、阿斯巴甜、薄荷油、聚乙二醇。
2.根据权利要求1所述复合滁菊酵素含片,其特征在于,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为25-35:5-10:8-15:6-12。
3.根据权利要求1或2所述复合滁菊酵素含片,其特征在于,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为27-33:6-9:9-13:7-10。
4.根据权利要求1-3任一项所述复合滁菊酵素含片,其特征在于,所述新鲜滁菊、覆盆子、桑葚、山药的重量比为30:7:12:9。
5.根据权利要求1所述复合滁菊酵素含片,其特征在于,所述复合滁菊酵素含片的原料按重量份包括:5-8份复合滁菊酵素、5-9份红枣肉粉、2-4份生姜粉、8-11份阿胶粉、22-27份荞麦粉、20-28份玉米粉、9-11份蜂蜜、7-9份辅料。
6.根据权利要求1或5所述复合滁菊酵素含片,其特征在于,所述复合滁菊酵素含片的原料按重量份包括:6份复合滁菊酵素、7份红枣肉粉、3份生姜粉、10份阿胶粉、25份荞麦粉、23份玉米粉、10份蜂蜜、8份辅料。
7.根据权利要求1-6任一项所述复合滁菊酵素含片,其特征在于,所述复合滁菊酵素的制备工艺如下:
将新鲜滁菊、覆盆子、桑葚、山药洗净,沥干,破碎,磨成复合滁菊浆液,加入纯净水,得到待发酵液,高温高压灭菌后冷却至室温,调节pH,加入酵母菌,初始发酵,随后加入干酪乳杆菌,二次发酵,然后真空冷冻干燥,最终得到粉末状的复合滁菊酵素。
8.根据权利要求7所述复合滁菊酵素含片,其特征在于,所述复合滁菊浆液与纯净水的体积比为1:3-6;优选地,调节pH值为4-7。
9.根据权利要求7所述复合滁菊酵素含片,其特征在于,所述初始发酵为向待发酵液中加入0.15-0.2wt%的酵母菌,并在30-35℃下初始发酵12-20h;优选地,所述二次发酵为加入0.5-0.9wt%的干酪乳杆菌,并在30-40℃下二次发酵20-26h。
10.根据权利要求7所述复合滁菊酵素含片,其特征在于,所述真空冷冻干燥为先在-90到-80℃下冷藏20-25h,然后在真空度为5-15Pa、温度为-85到-80℃条件下真空冷冻干燥22-26h。
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