CN108902949A - A kind of ferment and preparation method thereof with prevention gout function - Google Patents
A kind of ferment and preparation method thereof with prevention gout function Download PDFInfo
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- CN108902949A CN108902949A CN201810852128.9A CN201810852128A CN108902949A CN 108902949 A CN108902949 A CN 108902949A CN 201810852128 A CN201810852128 A CN 201810852128A CN 108902949 A CN108902949 A CN 108902949A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 201000005569 Gout Diseases 0.000 title claims abstract description 32
- 230000002265 prevention Effects 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 13
- 241000605422 Asparagus asparagoides Species 0.000 claims abstract description 13
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 13
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 13
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- 238000005292 vacuum distillation Methods 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- 150000001875 compounds Chemical class 0.000 claims abstract 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000003068 static effect Effects 0.000 claims description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims 3
- 239000002054 inoculum Substances 0.000 claims 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 2
- 238000004821 distillation Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 abstract description 27
- 102000004190 Enzymes Human genes 0.000 abstract description 27
- 230000000694 effects Effects 0.000 abstract description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 8
- 230000035622 drinking Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008216 herbs Nutrition 0.000 abstract description 3
- 230000010354 integration Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 230000009466 transformation Effects 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 10
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 10
- 241001247821 Ziziphus Species 0.000 description 10
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 9
- 229940116269 uric acid Drugs 0.000 description 9
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 5
- 108010092464 Urate Oxidase Proteins 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 230000029142 excretion Effects 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008030 elimination Effects 0.000 description 3
- 238000003379 elimination reaction Methods 0.000 description 3
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 208000001647 Renal Insufficiency Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 201000006370 kidney failure Diseases 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229940109239 creatinine Drugs 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000041 non-steroidal anti-inflammatory agent Substances 0.000 description 1
- 229940021182 non-steroidal anti-inflammatory drug Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 238000000554 physical therapy Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000011552 rat model Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001171 synovial bursa Anatomy 0.000 description 1
- 210000001258 synovial membrane Anatomy 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)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to food ferment fields, and in particular to a kind of ferment product and preparation method thereof with prevention gout function.It is a kind of to have effects that the ferment product for preventing gout function is that have the material combination of prevention gout into prepared functional probiotic fermentation beverage with ginseng, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, jujube, almond, peach kernel, rde bean, semen coicis, smilax etc..Preparation method be by formula combination after pretreatment of raw material, and after enzymatic hydrolysis be added saccharomycete carry out one time fermentation；Lactic acid bacteria is then added and carries out secondary fermentation, then compounds honey, vitamin C etc. after vacuum distillation removes alcohol, is made within after-ripening 120 days.The present invention incorporates the new bio technology technology of two step enzymatic hydrolysis and fermentations, advantage is the raw material of integration of drinking and medicinal herbs while using enzymolysis processing technique reserved functional ingredient to greatest extent, raw material transformation efficiency is further increased, being formed a kind of has the function of to prevent gout and the excellent enzyme beverage of mouthfeel.
Description
Technical field
The present invention relates to food ferment fields, and in particular to a kind of ferment and its preparation side with prevention gout function
Method.
Background technique
Gout is a kind of since biosynthesis of purine is metabolized increase, and uric acid generates excessive or causes blood because uric acid excretion is bad
Middle uric acid increases, and urate crystal is deposited on caused repeated relapsing inflammatory in synovium of joint, synovial bursa, cartilage and its hetero-organization
Disease.90% or more patient with gout is all with the lesion of kidney, such as uric acid lithangiuria, renal insufficiency, even renal failure
It exhausts.The concentration of uric acid depends on：First is that the absorption and generation of purine, second is that the decomposition and excretion of uric acid.Uricase can decompose
With excretion uric acid, it is an Important cause of disease of gout that human body is interior, which to lack uricase,.
Enzyme is catalyst metabolic in human body, they dominate metabolism, nutrition and energy conversion of biology etc.
Many catalytic process are enzymic catalytic reaction mostly in close relations the reacting of life process.Enzyme makes intracellular complicated object
Matter metabolic process can carry out without any confusion.If certain enzyme deficiency or reduced activity can lead to the abnormal reaction of the enzymatic, make
Metabolism disorder, or even disease occurs.Such as lack uricase, it will lead to gout.Supplement uricase can improve exempting from for people
Epidemic disease function promotes internal uric acid to decompose excretion, so that effectively gout symptom is alleviated in control.
At this stage prevent antipodagric method be mostly take it is enough using colchicin, non-steroid anti-inflammatory drug and sugared cortex
The Western medicine such as hormone, or carry out Chinese physical therapy.But either Western medicine or Chinese medicine, the onset time and toxic side effect the problems such as
On, optimum efficiency cannot be reached always.
Summary of the invention
The first object of the present invention is to propose a kind of enzyme with prevention gout function, what technical solution was realized in：
A kind of raw material of the enzyme with prevention gout function mainly includes with the prevention raw material of gout function, pure water, beneficial
Bacterium and compounding raw material.
It is described to have the function of that preventing gout primary raw material includes：Ginseng, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, cortex acanthopanacis, lotus
Son, jujube, almond, peach kernel, rde bean, semen coicis, smilax etc..It is verified, the cooperation of the raw materials of these integration of drinking and medicinal herbs with it is single
Raw material compares better effect.
Preferably, in parts by weight, each 2 ~ 3 parts of ginseng, Radix Angelicae Sinensis, each 4~6 parts of pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, greatly
Each 7~10 parts of jujube, almond, peach kernel, rde bean, each 13~16 parts of semen coicis, smilax.
Preferably, pure water is 5 times of above-mentioned raw materials weight.
The beneficial bacterium includes saccharomycete and lactic acid bacteria.Saccharomycete is wine yeast, and lactic acid bacteria is plant cream bar
Bacterium and lactobacillus paracasei.
Preferably, in parts by weight, saccharomycete is 5~10 parts.Lactic acid bacteria is 5~10 parts, plant lactobacillus and secondary cheese
The inoculative proportion of lactic acid bacteria is 1：1.
The compounding raw material includes honey and vitamin C.
Preferably, in parts by weight, honey is 2 ~ 5 parts, and vitamin C is 1 ~ 2 part.
Another object of the present invention is a kind of preparation method of enzyme with prevention gout function, and technical solution is in this way
It realizes：
Step 1, pretreatment of raw material.Include by primary raw material：Ginseng, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, jujube,
Almond, peach kernel, rde bean, semen coicis, smilax etc. are cleaned, and in proportion plus after water grinding, are carried out at high temperature pasteurization
Reason.
Step 2 carries out primary enzymolysis fermentation to solution described in step 1.Wine yeast is added in solution, due to yeast
Bacterium is facultative anaerobic bacteria, can consume oxygen in slurries under certain condition and go forward side by side line splitting.It is exhausted to the oxygen in solution,
Anaerobic bacteria can be added and carry out secondary enzymolysis fermentation.
Step 3, the solution described in step 2 are added lactic acid bacteria and carry out secondary enzymolysis fermentation.According to 1 in solution：1 ratio adds
Enter lactobacillus plantarum and lactobacillus paracasei, mixing sealing is fermented.
Step 4, vacuum distillation, remove alcohol.Since step 3 carries out under anaerobic, and yeast under anaerobic
Bacterium fermentation can generate alcohol, need to be evaporated under reduced pressure the enzyme solutions of composite fermentation, to remove alcohol.
Step 5, compounding.Step 4 gained enzyme pH value is 3.0 or so, further, by addition honey improvement mouthfeel, easily
In being accepted, and vitamin C is added and improves immunity of organisms.
Step 6, filtering and impurity removing and canned.By canning sealing after the enzyme homogeneous after compounding described in step 5, final tool is obtained
There is the enzyme of prevention gout function.
It is of the present invention have prevention gout function enzyme preparation method, wherein it is described the step of 1 in high temperature bar
Family name's sterilizing, heating temperature are 72~75 DEG C, and the time is 15~20 minutes.
It is of the present invention have prevention gout function enzyme preparation method, wherein it is described the step of 2 in an enzyme
Hydrolysis and fermentation condition is that temperature is 25 ~ 30 DEG C, and the time is 8 ~ 12 hours, static fermentation.
It is of the present invention have prevention gout function enzyme preparation method, wherein it is described the step of 3 in secondary enzyme
Hydrolysis and fermentation condition is that temperature is 30~32 DEG C, 7~10 days, is slowly stirred fermentation, 30~50rpm of revolving speed, until PH be down to 3.0~
It keeps stablizing between 3.5, is considered as fermentation ends.
It is of the present invention have prevention gout function enzyme preparation method, wherein it is described the step of 4 in decompression steam
The condition of evaporating is that pressure is 0.1 ~ 0.2MPa, is heated to 40 ~ 45 DEG C, makes alcoholic strength≤0.5%.
It is of the present invention have prevention gout function enzyme preparation method, wherein it is described the step of 5 in rear ripe bar
Part is that temperature is 37 DEG C of constant temperature, after-ripening 120 days with up to pH to no longer changing.
Compared with prior art, the new technology that the present invention incorporates, advantage are：
1, the raw material of integration of drinking and medicinal herbs, has no toxic side effect.Primary raw material ginseng of the present invention, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, slender acanthopanax
Skin, lotus seeds, jujube, almond, peach kernel, rde bean, semen coicis, smilax etc. are all the Chinese medicine foods prevent with gout function
Object essence effectively can decompose and remove harmful organic acid including urea acid of cylinder accumulation through unique enzymatic hydrolysis and fermentation technique,
To prevent the effect of gout symptom.Various raw materials are mutually promoted, synergistic.It is especially suitable for needing to be improved in acid system old
Year crowd.
2, two step acidic hydrolysis.Since lactic acid bacteria is anaerobic bacteria, to grow lactic acid bacteria more preferably, when shortening enzymatic hydrolysis and fermentation
Between, saccharomycete is added in advance in the solution, divides it and consumes oxygen.The fermentation process of sealing can reduce miscellaneous bacteria growth,
Raw material has efficiently enough beneficial viable bacterias after guaranteeing pasteurization, promotes fermentation.
3, the compounded formula of after-ripening.The enzyme solutions mouthfeel that pH value is 3.0 or so is sour and astringent, by adding honey, vitamin C tune
Rectification campaign taste, improves mouthfeel, improves immunity of organisms.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
Ginseng, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, jujube, almond, peach kernel, rde bean, semen coicis, smilax is taken to wash
Net impurity elimination carries out pasteurize.Be added ginseng 3g, Radix Angelicae Sinensis 5g, pueraria lobata 8g, fructus lycii 5g, Rhizoma Atractylodis Macrocephalae 4g, Radix Paeoniae Alba 7g, jujube 10g,
Almond 8g, peach kernel 7g, rde bean 11g, semen coicis 16g, smilax 16g.Above-mentioned raw materials are shredded and the pure water mill of 500ml is added
Pulp.
Slurry feedstock is heated to 72 DEG C, is kept for 20 minutes, high temperature pasteurization is carried out.
25 DEG C of holding constant temperature are added wine yeast 5g and carry out primary enzymolysis fermentation.
Lactobacillus plantarum 2.5g, lactobacillus paracasei 2.5g are added after 10 hours, is heated to 37 DEG C of holding constant temperature and carries out two
Secondary enzymatic hydrolysis and fermentation, is slowly stirred, speed 30rpm, and enzymatic hydrolysis and fermentation 10 days, until pH stable no longer changes between 3.0~3.5
Until.
Enzyme solutions are decompressed to 0.1MPa and being heated to 40 DEG C makes alcohol evaporate into alcoholic strength=0.3%.
It is added after honey 3g, vitamin C 2g are kept for 37 DEG C of constant temperature, 120 days to cross into the enzyme solutions after removing alcohol and filter out
It is miscellaneous canned.
Embodiment 2
Ginseng, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, jujube, almond, peach kernel, rde bean, semen coicis, smilax is taken to wash
Net impurity elimination carries out pasteurize.Be added ginseng 4g, Radix Angelicae Sinensis 4g, pueraria lobata 7g, fructus lycii 4g, Rhizoma Atractylodis Macrocephalae 5g, Radix Paeoniae Alba 11g, jujube 10g,
Almond 8g, peach kernel 8g, rde bean 10g, semen coicis 17g, smilax 14g.Above-mentioned raw materials are shredded and the pure water mill of 500ml is added
Pulp is spare.
Slurry feedstock is heated to 75 DEG C, is kept for 15 minutes, high temperature pasteurization is carried out.
30 DEG C of holding constant temperature are added wine yeast 7g and carry out primary enzymolysis fermentation.
Lactobacillus plantarum 5g, lactobacillus paracasei 5g are added after 10 hours, is heated to 37 DEG C of holding constant temperature and carries out secondary enzyme
Hydrolysis and fermentation is slowly stirred, speed 30rpm, and enzymatic hydrolysis and fermentation 10 days, until no longer variation is pH stable between 3.0~3.5
Only.
Enzyme solutions are decompressed to 0.1MPa and being heated to 40 DEG C makes alcohol evaporate into alcoholic strength=0.3%.
It is added after honey 4g, vitamin C 2g are kept for 37 DEG C of constant temperature, 125 days to cross into the enzyme solutions after removing alcohol and filter out
It is miscellaneous canned.
Embodiment 3
Ginseng, Radix Angelicae Sinensis, pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, jujube, almond, peach kernel, rde bean, semen coicis, smilax is taken to wash
Net impurity elimination carries out pasteurize.Be added ginseng 4g, Radix Angelicae Sinensis 5g, pueraria lobata 8g, fructus lycii 5g, Rhizoma Atractylodis Macrocephalae 4g, Radix Paeoniae Alba 6g, jujube 12g,
Almond 7g, peach kernel 7g, rde bean 11g, semen coicis 16g, smilax 15g.Above-mentioned raw materials are shredded and the pure water mill of 500ml is added
Pulp is spare.
Slurry feedstock is heated to 75 DEG C, is kept for 18 minutes, high temperature pasteurization is carried out.
30 DEG C of holding constant temperature are added wine yeast 7g10g and carry out primary enzymolysis fermentation.
Lactobacillus plantarum 4g, lactobacillus paracasei 4g are added after 10 hours, is heated to 37 DEG C of holding constant temperature and carries out secondary enzyme
Hydrolysis and fermentation is slowly stirred, and speed is about 30rpm, and enzymatic hydrolysis and fermentation 12 days, until no longer variation is pH stable between 3.0~3.5
Only.
Enzyme solutions are decompressed to 0.1MPa and being heated to 40 DEG C makes alcohol evaporate into alcoholic strength=0.3%.
It is added after honey 5g, vitamin C 1g are kept for 37 DEG C of constant temperature, 130 days to cross into the enzyme solutions after removing alcohol and filter out
It is miscellaneous canned.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Comparative example
Effect assessment result
Certain sample, above embodiments 1,2,3 and comparative example refer to urarthritis rat model Physiology and biochemistry on the market for comparison
Target influences as follows：
Survey data and data analysis such as table：
The ferment product as made from embodiment 1,2,3 can in significant rat blood sample uric acid and creatinine content, while can press down
The activity of manufacture-yellow purine oxidase shows that product of the invention can improve hyperuricemia and the pathology of urarthritis changes
Become.
Claims (8)
1. a kind of ferment and preparation method thereof with prevention gout function, includes the following steps：Step 1, by ginseng, Radix Angelicae Sinensis,
The raw materials such as pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, jujube, almond, peach kernel, rde bean, semen coicis, smilax carry out sterilization treatment
After be proportionally added into, add water grind after carry out high temperature pasteurized process；Saccharomycete is added in step 2, compound slurry, carries out one
Secondary fermentation；Lactic acid bacteria is added after the completion of step 3, compound one time fermentation thereto, carries out secondary fermentation；Step 4, vacuum distillation,
Remove alcohol；Step 5, addition honey and vitamin C improve mouthfeel；Step 6, filtering and impurity removing and canned.
2. as claims 1 have the ferment and preparation method thereof of prevention gout function, in parts by weight, ginseng, Radix Angelicae Sinensis each 2
~3 parts, each 4~6 parts of pueraria lobata, fructus lycii, cortex acanthopanacis, lotus seeds, each 7~10 parts of jujube, almond, peach kernel, rde bean, semen coicis,
Each 13~16 parts of smilax.
3. after above-mentioned raw materials are crushed to 60-80 mesh, the water that above-mentioned 5 times of weight are added, which stirs evenly, is made slurry, sodium hydroxide is used
It adjusts between PH5.5-6.5.
4. as claims 1-1 has the ferment and preparation method thereof of prevention gout function, it is characterised in that the step 1
In raw material sterilization treatment be high temperature pasteurization, heating temperature be 72~75 DEG C, the time be 15~20 minutes.
5. as claims 1 have the ferment and preparation method thereof of prevention gout function, it is characterised in that one time fermentation yeast
Bacterium select wine yeast, in parts by weight, inoculum concentration be 5~10 parts, 25~30 DEG C of fermentation temperature, 8~12 hours static state
Fermentation.
6. as claims 1 have the ferment and preparation method thereof of prevention gout function, it is characterised in that secondary fermentation lactic acid
Bacterium selects lactobacillus plantarum and lactobacillus paracasei, and the two is according to 1:1 ratio inoculum concentration is 5~10 parts total, and fermentation temperature 30~
32 DEG C, 7-10 days, it is slowly stirred fermentation, revolving speed 30-50rpm, until PH is down between 3.0-3.5 and keeps stablizing.
7. as claims 1-4 has the ferment and preparation method thereof of prevention gout function, it is characterised in that the step 4
In vacuum distillation condition be pressure be 0.1~0.2MPa, be heated to 40~45 DEG C, distillation is to making alcoholic strength≤0.5%.
8. as claims 1-5 has the ferment and preparation method thereof of prevention gout function, it is characterised in that the step 5
In honey be 2 ~ 5 parts, vitamin C is 1 ~ 2 part, and after-ripening condition is that temperature is 37 DEG C of constant temperature, after-ripening 120 days with up to pH to not
Change again.
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| CN113854447A (en) * | 2021-08-10 | 2021-12-31 | 天津科技大学 | Medlar probiotic fermented beverage capable of relieving hyperuricemia and gout and application |
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