CN109090581A - A kind of dried orange peel probiotics ferment and preparation method thereof - Google Patents
A kind of dried orange peel probiotics ferment and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
The invention belongs to ferment production technical fields, and in particular to a kind of dried orange peel probiotics ferment and preparation method thereof.The dried orange peel probiotics ferment is using dried orange peel, dragon fruit, hawthorn, Chinese yam as primary raw material, by fermenting three times.The nutritional ingredient of raw material of the present invention is more abundant in scientific and reasonable collocation, under the fermentation of probiotics, the type, dosage of strict control probiotics and fermentation duration simultaneously, guarantee raw material fermentation more sufficiently, depth, fermentation process is divided into three phases and is separately added into different strains according to the characteristic of different phase, fermentation is set to have level more reasonable, the dried orange peel probiotics ferment for finally obtaining a kind of good mouthfeel, having effects that strengthening the spleen and reducing phlegm, improving gastric ulcer.
Description
Technical field
The invention belongs to ferment production technical fields, and in particular to a kind of dried orange peel probiotics ferment and preparation method thereof.
Background technique
Ferment, which refers to, ferments to fruit and vegetable by microorganism, a kind of liquid containing bioactive ingredients of extraction.Above-mentioned life
Object active constituent includes enzyme but is not limited to enzyme, including active antioxidants, biomass element etc., from fermentation participate in bacterium and
Food materials for fermentation.
The ferment rationally made, the active substance of plant extracted are from food materials, and participation bacterium of fermenting is even more people
The component part of body microecosystem.Therefore, the side effect of ferment is almost nil, powerful effect, minimum side effect, in recent years
Come always in explosive increase trend.
Have when dried orange peel is as fragrance for a long time, dried orange peel market gradually expands in recent years, the big rule of cultivated area
Mould expands, and causes a large amount of mandarin orange meat discarded while producing dried orange peel, causes the waste and environmental pollution of resource.
Summary of the invention
In view of this, solving biography the purpose of the present invention is to provide a kind of dried orange peel probiotics ferment and preparation method thereof
The narrow problem of system dried orange peel application approach.
The technical scheme adopted by the invention is as follows:
A kind of preparation method of dried orange peel probiotics ferment, comprising the following steps:
S1 is by dried orange peel aurantium meat 450-600kg, dried orange peel 200-350kg, Radix Glycyrrhizae 10-50kg, Poria cocos 25-50kg, hawthorn 50-
100kg, fructus lycii 50-100kg, rhizoma polygonati 5-15kg and brown granulated sugar 50kg are added in Zymolysis Equipment；
S2 continuously adds lactobacillus fermenti 5-10g into Zymolysis Equipment and carries out just fermentation, and fermentation time is 5-7 months；Just
Lactobacillus plantarum 1-5g, Lactobacillus rhamnosus 1-5g are added after fermentation ferment for the second time, fermentation time 7-9 months；
Lactobacillus acidophilus 5-10g, acetic acid bacteria 1-5g is added after fermentation for the second time and continues third time fermentation 3-5 months；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain dried orange peel probiotics enzyme stoste.
When just fermenting in the S2, periodic agitation, progress aerobic fermentation, second of fermentation and for the third time hair in fermentation process
When ferment, isolation air carries out anaerobic fermentation.
Zymolysis Equipment is fermenter.
Raw material is added before Zymolysis Equipment in S1, first passes through cleaning, drying, disinfection, crushing.
Using dried orange peel probiotics ferment made from method made above.
The progress of dried orange peel probiotics enzyme stoste is filling to obtain finished product.
Filling condition: control Cleanliness reaches 100,000 grades of prescribed requirements, shop worker now washes your hands before entering workshop,
It changes one's clothes, sterilize, strictly operated by the operating instruction of bottle placer and Cover whirling Machine, the filling amount check at any time in filling progress,
The links such as seal quality, it is ensured that product complies with standard technical requirements.Before filling the container afterwards by equipment and pipeline carry out thoroughly cleaning and
Disinfection；It is filling to be bottled, bottle and bottle cap cleaning: bottle first uses pure water reverse-flush, then is dried up with clean compressed air, lid
It is carried out disinfection processing with disinfection cabinet, guarantee reaches sterility requirements.
It is preferred that following technical scheme: in S2, fermenting bucket is 850, and each 1200 liters of fermentation ladle capacity (adds every time
Enter raw material total amount 1000kg or so), electronic scale 2,1 ton of every fermenter charge, fermentation temperature is room temperature, and workshop sealing is protected
Cleaning, normal temperature fermentation are held, fermentation time is 24 months.
In S5, standing purifying tank is 50, and it is food grade plastic using material that each standing purifying tankage size, which is 30 tons,
Material.
When filling, the model TD-8 of bottle placer, the quantity of bottle placer is 2 sets；The model TD-SP1 of Cover whirling Machine, Cover whirling Machine
Quantity be 2 sets, filling speed be 2000 bottles/hour, bottle device be 30ml vial.
When bottle and bottle cap clean, bottle device 2 are managed；Full-automatic inverting bottle cleaning machine 2, the model of full-automatic inverting bottle cleaning machine
CP-15；Disinfection cabinet 1, the model ZTP-390 of disinfection cabinet.
Compared with prior art, the method have the benefit that:
The present invention using dried orange peel, dragon fruit, hawthorn, Chinese yam as primary raw material, take in scientific and reasonable by the nutritional ingredient of raw material
It mixes more abundant, water is not added in preparation process, sufficiently ensured nutriment in ferment and activity substance content, dense
Degree, under the fermentation of probiotics, while the type of strict control probiotics, dosage and fermentation duration, guarantee raw material
Fermentation more sufficiently, depth, fermentation process is divided into three phases and is separately added into different strains according to the characteristic of different phase,
Fermentation is set to have level more reasonable；Especially secondary fermentation stage, spontaneous fermentation are not further added by sugar source, finally make raw material
In nutriment, active material, antioxidant can discharge to decomposite completely and, improve existing ferment using raw material
Add ferment fermentation efficiency caused by the production method of water by fermentation or fruit juice fermentation low, active material, nutrient composition content are low, with
And the technical problems such as health-care effect is not significant.A kind of good mouthfeel is finally obtained, has effects that strengthening the spleen and reducing phlegm, improve gastric ulcer
Dried orange peel probiotics ferment increases dried orange peel probiotics ferment nutritive value.
Dried orange peel probiotics ferment produced by the present invention is free of any food additives, safe and healthy, has no toxic side effect, can put
The heart is enjoyed, and various people are suitable for；It solves the problems, such as to discard mandarin orange meat in dried orange peel production, improves economic benefit and the society of dried orange peel mandarin orange
It can effect.
Specific embodiment
Illustrate a specific embodiment of the invention below with reference to embodiment, but following embodiment is used only to be described in detail
The present invention does not limit the scope of the invention in any way.
Raw material is added before fermenter through over cleaning, drying, ultraviolet disinfection, crushing in following embodiment.
A kind of embodiment 1: preparation method of dried orange peel probiotics ferment, comprising the following steps:
S1 is by dried orange peel aurantium meat 450kg, dried orange peel 350kg, Radix Glycyrrhizae 10kg, Poria cocos 25kg, hawthorn 50kg, fructus lycii 50kg, Huang
Smart 15kg and brown granulated sugar 50kg is added in fermenter；
S2 continuously adds lactobacillus fermenti 10g into fermenter and carries out just fermentation, stirs, is had daily in fermentation process
Aerobe fermentation, fermentation time are 6 months；Lactobacillus plantarum 5g, Lactobacillus rhamnosus 5g are just added after fermentation to carry out second
Fermentation, fermentation time 8 months；Lactobacillus acidophilus 10g, acetic acid bacteria 5g is added after fermentation for the second time and continues third time fermentation 4
A month；
When second of fermentation and third time are fermented, fermenter overlay film in fermentation process, isolation air carries out anaerobic fermentation
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain dried orange peel probiotics enzyme stoste.
A kind of embodiment 2: preparation method of dried orange peel probiotics ferment, comprising the following steps:
S1 is by dried orange peel aurantium meat 600kg, dried orange peel 200kg, Radix Glycyrrhizae 10kg, Poria cocos 25kg, hawthorn 50kg, fructus lycii 50kg, Huang
Smart 5kg and brown granulated sugar 50kg is added in fermenter；
S2 continuously adds lactobacillus fermenti 5g into fermenter and carries out just fermentation, stirs, is had daily in fermentation process
Aerobe fermentation, fermentation time are 5 months；Lactobacillus plantarum 1g, Lactobacillus rhamnosus 5g are just added after fermentation to carry out second
Fermentation, fermentation time 9 months；Lactobacillus acidophilus 5g, acetic acid bacteria 5g is added after fermentation for the second time and continues third time fermentation 3
Month；
When second of fermentation and third time are fermented, fermenter overlay film in fermentation process, isolation air carries out anaerobic fermentation
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain dried orange peel probiotics enzyme stoste.
A kind of embodiment 3: preparation method of dried orange peel probiotics ferment, comprising the following steps:
S1 by dried orange peel aurantium meat 500kg, dried orange peel 250kg, Radix Glycyrrhizae 30kg, Poria cocos 40kg, hawthorn 100kg, fructus lycii 100kg,
Rhizoma polygonati 10kg and brown granulated sugar 50kg is added in fermenter；
S2 continuously adds lactobacillus fermenti 8g into fermenter and carries out just fermentation, stirs, is had daily in fermentation process
Aerobe fermentation, fermentation time are 7 months；Lactobacillus plantarum 5g, Lactobacillus rhamnosus 1g are just added after fermentation to carry out second
Fermentation, fermentation time 7 months；Lactobacillus acidophilus 10g, acetic acid bacteria 1g is added after fermentation for the second time and continues third time fermentation 5
A month；
When second of fermentation and third time are fermented, fermenter overlay film in fermentation process, isolation air carries out anaerobic fermentation
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain dried orange peel probiotics enzyme stoste.
A kind of embodiment 4: preparation method of dried orange peel probiotics ferment, comprising the following steps:
S1 is by dried orange peel aurantium meat 550kg, dried orange peel 300kg, Radix Glycyrrhizae 20kg, Poria cocos 50kg, hawthorn 70kg, fructus lycii 70kg, Huang
Smart 10kg and brown granulated sugar 50kg is added in fermenter；
S2 continuously adds lactobacillus fermenti 8g into fermenter and carries out just fermentation, stirs, is had daily in fermentation process
Aerobe fermentation, fermentation time are 6 months；Lactobacillus plantarum 3g, Lactobacillus rhamnosus 3g are just added after fermentation to carry out second
Fermentation, fermentation time 8 months；Lactobacillus acidophilus 8g, acetic acid bacteria 3g is added after fermentation for the second time and continues third time fermentation 4
Month；
When second of fermentation and third time are fermented, fermenter overlay film in fermentation process, isolation air carries out anaerobic fermentation
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stand purifying: by filtered fermentation liquid stand purify, when alcoholic strength < 0.5%, lactic acid bacteria sum >=1 ×
106It purifies and completes when CFU/ml, obtain dried orange peel probiotics enzyme stoste.
After embodiment 1-4 obtains dried orange peel probiotics enzyme stoste, microbiological indicator, again need to be detected by national standard GB/T31121
Metal indicator is up to standard, other indexs reach professional standard T/CBFIA08003-2016, and then dried orange peel probiotics enzyme stoste is through special
It is piped to racking room, it is filling to obtain dried orange peel probiotics ferment finished product.
Effect experiment: the influence that dried orange peel probiotics ferment heals to rat gastric ulcer obtained by embodiment 1-3
Experimental subjects SD male rat, weight 200-220g totally 60
Reagent E CF and TNF-α enzyme linked immunosorbent assay (ELISA) kit；
Experiment content
Method is injected under rat modeling application glacial acetic acid serous coat and prepares rat gastric ulcer model, is deprived of food but not water before modeling for 24 hours,
After 2% speed fiber crops No. 2 injection 10ml/kg intraperitoneal anesthesias of peace, rat is fixed, in upper abdomen skin median incision, along hunter's line
Abdominal wall tissue is cut off, abdominal cavity is opened, 100% ice second is injected between antrum antetheca stomach wall muscle layer and placenta percreta with 1ml syringe
Then sour 0.03ml covers nethike embrane, each layer tissue of interrupted suture peritonaeum, stomach wall and skin.
Packet transaction
60 rats are randomly divided into 6 groups, i.e. blank group, model control group, positive controls (ranitidine group), experimental group
1-3 group, every group 10.Blank group rat is without any processing, and sample is given after remaining 5 groups of modeling 3 days, and positive controls are given by weight
The ranitidine of 4.5mg/200g is given, experimental group 1-3 group gives dried orange peel probiotics ferment 0.75g made from embodiment 1-3 respectively,
Blank group and model group give 0.9% physiological saline, and each group presses the dosage stomach-filling of 2ml/200g rat body weight, one time a day, altogether
14 days.
Collection of specimens and processing
After experiment, Rat Fast is anaesthetized afterwards for 24 hours, in abdominal aorta blood sampling 4ml, is centrifuged after standing at room temperature
(2500r/min, 10min) takes serum, and -20 DEG C save backup.Abdominal cavity is opened, takes out stomach, edge after ligaturing cardia, pylorus respectively
Greater curvature is cut off, ice normal saline flushing, uses vernier caliper measurement gastric ulcer major diameter and minor axis, under magnifying glass with gastric ulcer scar
Trace is drawn materials centered on being parallel to the longest diameter of stomach long axis direction, is put into 4% paraformaldehyde, fixed specimens paraffin embedding slices rear for 24 hours.
It leaves and takes ulcer edge tissue about 100mg to be homogenized with the tissue that 0.01mol/L PBS solution is made 10%, takes supernatant after centrifugation ,-
20 DEG C save in case detection EGF and TNF-α.
Observation index and detection method
1 ulcer index (UI) measurement measures the maximum major diameter of ulcer surface using vernier caliper (accuracy 0.02mm) and hangs down
Directly in the wide diameter of the maximum of maximum major diameter, using the product of the two as ulcer index.
2 regenerated crucible thickness and muscularis mucosae defect width: it on the slice of HE dyeing, is found with low power lens (× 10) routed
Ulcer position, (× 40) are measured with micro- micro- ruler under high power lens, observe 5 visuals field, calculate average value.
3, serum and mucous membrane EGF, TNF-α assay are detected using ELISA method, are grasped by kit specification step
Make.
Statistical analysis experimental data with_X ± S is indicated.Statistical analysis uses 11.5 statistical software of SPSS, each group
Comparison application variance analysis between data.
As a result
Ulcer index regenerated crucible thickness and muscularis mucosae defect change width
Each group ulcer index regenerated crucible thickness and muscularis mucosae defect change width compare
Note: compared with model group, 2) P < 0.01；Compared with positive controls, 3) P < 0.05
Serum EGF concentration TNF-α changes of contents compares (pg.ml-1,)
| Group | n | EGF | TNF-α |
| Blank group | 10 | 117.48±37.78 | 47.80±15.84 |
| Model control group | 10 | 133.20±45.02 | 64.29±27.4811) |
| Positive controls | 10 | 222.73±63.8512)2) | 56.95±19.13 |
| Experimental group 1 | 10 | 273.87±51.8412)2) | 55.10±9.15 |
| Experimental group 2 | 10 | 331.03±65.6512)2)4)5) | 44.93±12.641) |
| Experimental group 3 | 10 | 321.26±86.3412)2)4) | 51.15±16.10 |
Note: compared with model group, 1) P < 0.05,2) P < 0.01；Compared with positive controls, 4) P < 0.01；With experiment
Group 1 compares 5) P < 0.01；Compared with blank group, 11) P < 0.05,12) P < 0.01 each group gastric mucosa EGF TNF-α contain quantitative change
(pg.mg is compared in change-1,)
| Group | n | EGF | TNF-α |
| Blank group | 10 | 11.48±3.92 | 1.92±0.73 |
| Model control group | 10 | 14.20±5.54 | 29.98±8.5912) |
| Positive controls | 10 | 22.73±8.9112)1) | 13.70±6.2012)2) |
| Experimental group 1 | 10 | 23.87±9.9812)2) | 11.34±3.8412)2) |
| Experimental group 2 | 10 | 23.03±9.0012)1) | 7.98±3.9912)2)4) |
| Experimental group 3 | 10 | 26.26±7.9112)2) | 8.92±2.4612)2)3) |
Note: compared with model group, 1) P < 0.05,2) P < 0.01；Compared with positive controls, 3) P < 0.05,4) P <
0.01；7) the P < 0.05 compared with experimental group 2；Compared with blank group, 11) P < 0.05,12) P < 0.01
The healing of ulcer and gastric mucosa EGF level have substantial connection, and EGF is a kind of important in cell Proliferation and its in differentiation
The molecule of effect has gastric acid secretion inhibiting, increases gastric mucosal blood flow, promotes gastric epithelial cell proliferation, promotes on surface
The effects of synthesis of chrotoplast hyaluronidase, fibroblastic growth and generation of collagen, to be conducive to being cured for ulcer
It closes.
The more empty table group of TNF-α level dramatically increases P < 0.01, Serum TNF-α in model group mucosa tissue in this experiment
Level also has rising P < 0.05 to a certain degree, illustrates that TNF-α takes part in the damage process of gastric mucosa.Experimental group TNF-α level is aobvious
It writes and is lower than model group P < 0.01, illustrate that experimental group has and inhibit TNF-α synthesis release, mitigate the effect of Local tissue damage, from
And be conducive to the reparation of damaging mucosal.Experimental group serum and gastric mucosa EGF content significantly rise compared with model group and blank control group
High (P < 0.01 or P < 0.05), illustrates obtained by ranitidine (positive controls) embodiment 1-3 corresponding with experimental group 1-3
Dried orange peel probiotics ferment can EGF be stimulated to secrete, promote epitheliosis, maintenance organization reparation and cytoprotection effect, with
Accelerate the agglutination of gastric ulcer, improves Ulcer cicatrization quality.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (5)
1. a kind of preparation method of dried orange peel probiotics ferment, which comprises the following steps:
S1 is by dried orange peel aurantium meat 450-600 kg, dried orange peel 200-350kg, Radix Glycyrrhizae 10-50kg, Poria cocos 25-50kg, hawthorn 50-
100kg, fructus lycii 50-100kg, rhizoma polygonati 5-15kg and 50 kg of brown granulated sugar are added in Zymolysis Equipment；
S2 continuously adds lactobacillus fermenti 5-10g into Zymolysis Equipment and carries out just fermentation, and fermentation time is 5-7 months；Just fermentation
After lactobacillus plantarum 1-5g, Lactobacillus rhamnosus 1-5g be added carry out second and ferment, fermentation time 7-9 months；Second
Secondary lactobacillus acidophilus 5-10g, the acetic acid bacteria 1-5g of being added after fermentation continues third time fermentation 3-5 months；
After tri- stage fermentation of S3, detection pH stablizes between 2.4-3.6, and when alcoholic strength < 0.5%, fermentation is completed；
The fermentation liquid that fermentation is completed is filtered by S4；
S5 stands purifying: filtered fermentation liquid being stood and is purified, as alcoholic strength < 0.5%, lactic acid bacteria sum >=1 × 106CFU/
It purifies and completes when ml, obtain dried orange peel probiotics enzyme stoste.
2. the preparation method of dried orange peel probiotics ferment according to claim 1, it is characterised in that: in the S2 when just fermentation,
Periodic agitation, progress aerobic fermentation in fermentation process when fermented for the second time with third time fermentation, completely cut off air progress anaerobism hair
Ferment.
3. the preparation method of dried orange peel probiotics ferment according to claim 1, it is characterised in that: Zymolysis Equipment is fermentation
Bucket.
4. the preparation method of dried orange peel probiotics ferment according to claim 1, it is characterised in that: fermentation is added in raw material in S1
Before equipment, cleaning, drying, disinfection, crushing are first passed through.
5. using dried orange peel probiotics ferment made from any one of claim 1-4 preparation method.
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| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| CN107348272A (en) * | 2017-06-01 | 2017-11-17 | 扬生（南召）生物科技有限公司 | A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| CN107348272A (en) * | 2017-06-01 | 2017-11-17 | 扬生（南召）生物科技有限公司 | A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof |
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| CN110506877A (en) * | 2019-10-09 | 2019-11-29 | 武汉轻工大学 | A kind of preparation method of dried orange peel flavor fermentation beverage |
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Address after: 474650 Taiwan Huayang Longsheng Science and Technology Industrial Park, Nanzhao County, Nanyang City, Henan Province Applicant after: HENGLIKANG BIOTECHNOLOGY Co.,Ltd. Address before: 474650 South Call Taiwan Huayang Longsheng Science and Technology Industrial Park, Nanyang City, Henan Province Applicant before: YANGSHENG (NANZHAO) BIOLOGICAL TECHNOLOGY Co.,Ltd. |
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Application publication date: 20181228 |