CN109170863A - A kind of functional sugar ferment and preparation method thereof - Google Patents
A kind of functional sugar ferment and preparation method thereof Download PDFInfo
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- CN109170863A CN109170863A CN201811134203.4A CN201811134203A CN109170863A CN 109170863 A CN109170863 A CN 109170863A CN 201811134203 A CN201811134203 A CN 201811134203A CN 109170863 A CN109170863 A CN 109170863A
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention discloses a kind of functional sugar ferment and preparation method thereof, it is related to ferment and its fabricating technology field, which includes following components by weight: 70-90 parts of isomaltoketose, 7-10 parts of tartary buckwheat, 3-5 parts of quinoa, 5-8 parts of oat, 2-4 parts of highland barley, 7-10 parts of sea-buckthorn, 5-8 parts of Siraitia grosvenorii, 6-8 parts of mulberry leaf, 6-10 parts of pueraria lobata, 3-6 parts of Poria cocos, 3-5 parts of hoveniae semoveniae semen, 3-5 parts of radix polygonati officinalis, 6-8 parts of balsam pear, 8-10 parts of mushroom, 6-10 parts of Kiwi berry, 7-10 parts of celery, 5-8 parts of cucumber.The functional sugar ferment has sustained release energy, adjusting blood glucose and other effects for reducing diabetes blood glucose.
Description
Technical field
The present invention relates to ferment and its fabricating technology field more particularly to a kind of functional sugar ferment and its preparation sides
Method.
Background technique
People's living standard increasingly improves, but simultaneously because of diabetes, obesity and the heart caused by unreasonable diet structure
Cerebrovascular patients are also increasing.Scientific research finds insulin resistance, leptin resistance, reactive hypoglycemia etc. very big
It is all eaten with us in degree sugared related.So more and more people for advocating health wish sucrose quilt used in food
Instead of.
Currently, diabetic mainly adjusts blood glucose by hypoglycemic medicine, Long-term taking medicine is easy to cause side effect, such as double
Guanidine drug is bigger to the injury of stomach, is easy to cause indigestion.Therefore people gradually start to pay attention to dietotherapy, tonic, lead to
Change eating habit and dietary structure are crossed to adjust blood glucose.Diabetes patient is after feeding containing foods such as starch, sucrose, in short-term
Interior blood glucose can be sharply increased, and cause insulin panic, remaining high for blood glucose can reduce insulin sensitivity.So in order to keep away
Exempt to be substantially increased because of diet bring blood glucose, the food feature of diabetes patient is to avoid blood glucose roller-coaster, full of nutrition, collocation is closed
Reason.
With the improvement of living standards, it is found that ferment very nutritious and more conducively absorption of human body.Ferment is logical
Frequently with raw materials such as animal, plant, edible mushrooms, contain particular organisms active constituent through different types of microorganisms fermentation is obtained
Product.Promote plant thin however, solution osmotic pressure would generally be improved in existing ferment preparation process using a large amount of sucrose
Born of the same parents rupture release intracellular matter, are unfavorable for taking for diabetic, and the ferment of sugar-free, and energy is too low, can not be glycosuria
Patient provides energy and stable blood glucose, to easily cause the unstable of hypoglycemia and blood glucose.
Summary of the invention
In view of this, the present invention provides a kind of functional sugar ferment and preparation method thereof, for reducing diabetes blood glucose,
With sustained release energy, adjusting blood glucose and other effects.
The present invention is solved the above problems by following technological means:
A kind of functional sugar ferment, which includes following components by weight:
70-90 parts of isomaltoketose, 7-10 parts of tartary buckwheat, 3-5 parts of quinoa, 5-8 parts of oat, 2-4 parts of highland barley, sea-buckthorn 7-10
Part, 5-8 parts of Siraitia grosvenorii, 6-8 parts of mulberry leaf, 6-10 parts of pueraria lobata, 3-6 parts of Poria cocos, 3-5 parts of hoveniae semoveniae semen, 3-5 parts of radix polygonati officinalis, balsam pear 6-8
Part, 8-10 parts of mushroom, 6-10 parts of Kiwi berry, 7-10 parts of celery, 5-8 parts of cucumber.
Further, which includes following components by weight:
75-85 parts of isomaltoketose, 8-9 parts of tartary buckwheat, 4 parts of quinoa, 6-7 parts of oat, 3-4 parts of highland barley, 8-9 parts of sea-buckthorn,
6-8 parts of Siraitia grosvenorii, 6-7 parts of mulberry leaf, 7-9 parts of pueraria lobata, 4-5 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 6-7 parts of balsam pear, mushroom 9-
10 parts, 7-9 parts of Kiwi berry, 8-9 parts of celery, 6-8 parts of cucumber.
Further, which includes following components by weight:
80 parts of isomaltoketose, 8 parts of tartary buckwheat, 4 parts of quinoa, 6 parts of oat, 3 parts of highland barley, 8 parts of sea-buckthorn, 7 parts of Siraitia grosvenorii, mulberry
6 parts of leaf, 8 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 6 parts of balsam pear, 9 parts of mushroom, 8 parts of Kiwi berry, 8 parts of celery, Huang
7 parts of melon.
A kind of preparation method of functional sugar ferment, the described method comprises the following steps:
(1) 7-10 parts of sea-buckthorn, 5-8 parts of Siraitia grosvenorii, 6-8 parts of mulberry leaf, 6-10 parts of pueraria lobata, 3-6 parts of Poria cocos, hoveniae semoveniae semen 3- are weighed
5 parts and radix polygonati officinalis 3-5 parts add suitable water to be decocted, and the first filtrate is filtered to obtain after the completion of decocting；
(2) weigh 70-90 parts of isomaltoketose, 7-10 parts of tartary buckwheat, 3-5 parts of quinoa, 5-8 parts of oat, 2-4 parts of highland barley,
6-8 parts of balsam pear, 8-10 parts of mushroom, 6-10 parts of Kiwi berry, 7-10 parts of celery and 5-8 parts of cucumber carry out cutting or crushing, obtain first
Mixture；
(3) the first mixture is added in the first filtrate, is stirred, obtains the second mixture；
(4) the second mixture is subjected to sterilization treatment, obtains third mixture；
(5) third mixture is fitted into sterilized fermentor, accesses compound bacteria, after mixing evenly seals fermentor
It ferments, obtains tunning；
(6) after filtering tunning, the second filtrate and filter cake are obtained；
(7) the second filtrate sterilization filling is obtained into liquid functional sugar ferment；After filter cake is mixed with resistant dextrin, through drying
Crushing obtains solid functional sugar ferment.
Further, when decocting in the step (1) amount of water be sea-buckthorn, Siraitia grosvenorii, mulberry leaf, pueraria lobata, Poria cocos, hoveniae semoveniae semen and
8~12 times of radix polygonati officinalis total weight, and decoct 2 times, 1.5h-2h is decocted every time, and filtering merges 2 filtrates and obtains after the completion of 2 decoctions
First filtrate.
Further, by the sterilising conditions of the second mixture and fermentor in the step (4) are as follows: 121 DEG C of temperature, time
20min。
Further, the compound bacteria in the step (5) includes lactobacillus plantarum, lactobacillus acidophilus and bifidobacterium longum, respectively
The mass fraction of bacterial strain are as follows: lactobacillus plantarum 20-40%, lactobacillus acidophilus 25-35%, bifidobacterium longum 35-45%；Always connect bacterium
Amount is 5 × 10^6CFU/mL。
Further, the fermentation temperature in the step (5) is 35-37 DEG C, and fermentation time is 10-100 days.
Further, resistant dextrin additive amount is 10%-20% in the step (7), is -0.085Mpa, temperature in vacuum degree
Degree carries out carrying out vacuum freeze drying, crushed after being dried after pre-freeze 2 hours at vacuum drying or -80 DEG C for 65-70 DEG C.
A kind of functional sugar ferment provided by the invention has the advantages that
Compared with prior art, on the one hand functional sugar ferment of the present invention is added in fruit and vegetable materials and cereal materials
The integration of drinking and medicinal herbs such as sea-buckthorn, Siraitia grosvenorii, mulberry leaf raw material and isomaltoketose make product obtain unique wind by the fermentation to raw material
Taste, flavones, polysaccharide, saponin(e, α-GIR isoreactivity substance are significantly improved in manufactured functional sugar ferment, have product
More significant hypoglycemic effect, because the addition of isomaltoketose also makes product have the characteristics that sustained release energy, hunger are bright
It is aobvious to reduce.
On the other hand, preparation method is simple for functional sugar ferment of the present invention, using preparation of the present invention
It is more both to have remained abundant raw material for diabetes patient for liquid functional sugar ferment made from method and solid functional sugar ferment
The nutritional ingredient of sample, while can also be sustained and provide energy without causing patient blood glucose's larger fluctuation, and play the work for reducing blood glucose
With being the ideal energy type of diabetes patient, auxotype, functional food.
Detailed description of the invention
Fig. 1 is the preparation method flow chart of functional sugar ferment of the present invention.
Specific embodiment
The present invention is described in detail below with reference to the accompanying drawings and embodiments.
A kind of functional sugar ferment, which includes following components by weight:
70-90 parts of isomaltoketose, 7-10 parts of tartary buckwheat, 3-5 parts of quinoa, 5-8 parts of oat, 2-4 parts of highland barley, sea-buckthorn 7-10
Part, 5-8 parts of Siraitia grosvenorii, 6-8 parts of mulberry leaf, 6-10 parts of pueraria lobata, 3-6 parts of Poria cocos, 3-5 parts of hoveniae semoveniae semen, 3-5 parts of radix polygonati officinalis, balsam pear 6-8
Part, 8-10 parts of mushroom, 6-10 parts of Kiwi berry, 7-10 parts of celery, 5-8 parts of cucumber.
Recipe ingredient brief introduction:
Isomaltoketose
Isomaltoketose is a kind of natural sugar found in the products such as sugarcane, honey, and sugariness is about the 42% of sucrose, can
For diabetes patient.The speed that isomaltoketose decomposes in human body is very slow, to will not cause the obvious liter of blood glucose
Height, but can finally resolve into glucose and fructose, has identical energy value with sucrose, is a kind of energy type, auxotype sweet taste
Agent.Just because of it has the function of energy slow-release and does not influence blood glucose, isomaltoketose is the good energy sugar of diabetes patient
Substitute.
Tartary buckwheat
Tartary buckwheat, alias spinach wheat, black wheat, flower buckwheat etc., annual herb plant.Tartary buckwheat is bitter in taste, flat, cold, has benefit
The effect of strength, continuous spirit, sharp knowledge, sending down abnormally ascending wide intestines stomach invigorating.
Quinoa
Quinoa plant classification category Chenopodiaceae, dicotyledon is the full nutrition adequate proteins base-forming food of full paddy, and plumule accounts for seed
30%, and have nutritional activities.Quinoa belongs to easy ripe food easy to digest, unique in taste, there is light nut faint scent or people
Ginseng is fragrant, has balanced extra-nutrition, enhancing body function, repairs constitution, adjusts immune and endocrine, raising physical stress ability
The effect of.
Oat
Oat is gramineae plant, is referred to as herba bromi japonici, wild oat fruit in Compendium of Material Medica.Oat sweet in flavor and neutral in nature is a kind of low
Sugar, high-nutrition food.Rich in the battalion such as starch, protein, fat, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron in oat
It forms point, there is beneficial liver stomach function regulating, beauty care and other effects.Oat, can be effective in spring there are also antibacterium, oxidation resistant effect
Increase human body immunity, resist influenza.
Highland barley
Highland barley is a kind of cereal crop of grass family Hordeum, because the separation of the glume shell inside and outside and the bare grain for it, thus it is also known as naked
Barley, wheat, barley.In highland barley contain beta glucan, dietary fiber and microelement, have improve body defenses ability,
Adjust the effect of physiological function.
Sea-buckthorn
Sea-buckthorn is a kind of fallen leaves property shrub, and Vitamin C content is high in sea buckthorn fruit, is known as the laudatory title of the king of vitamin C.It is husky
Spine is medicinal and edible plant.The root of sea-buckthorn, stem, leaf, flower, fruit, especially sea buckthorn fruit nutriment rich in and biology
Active material can be widely applied to many fields of the national economy such as food, medicine, light industry, space flight, farming, animal husbandry and fishery.Sea-buckthorn
Fruit medicine has the effect of relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis.
Siraitia grosvenorii
Siraitia grosvenorii is the distinctive precious cucurbitaceous plant in China, is known as the title of the good fruit of good medicine.Siraitia grosvenorii is sweet in flavor, cool in nature, returns
Lung, the spleen channel, glucose, fructose and multivitamin rich in etc., widely used in fruit, has removing heat from the lung and relieving sorethroat, resolving sputum
The effect of cough-relieving, relax bowel and defecation.
Mulberry leaf
Mulberry leaf are the dried leafs of moraceae plants mulberry, and gas is light, and mildly bitter flavor is puckery, return lung, Liver Channel, and mulberry leaf have dispelling wind and heat from the body, clearly
The effect of lung is moisturized, and is clear liver and improved vision, and have treatment anemopyretic cold, lung-heat type cough, dizziness headache, the effect of red eyes and dim-sighted.
Pueraria lobata
Pueraria lobata is the dry root of legume pueraria lobata, sweet in flavor, cool in nature, has expelling pathogenic factors from muscles and skin to bring down a fever, promoting eruption promotes the production of body fluid to quench thirst, and rising Yang stops
The function rushed down.Can boost metabolism, reinforce liver detoxification function, prevent damage of the alcohol to liver, also have it is hypoglycemic, prolong
The effect of slow aging, adjusting blood-fat and blood sugar, promotion hematopoiesis function etc..
Poria cocos
Poria cocos slightly sweet flavor is flat, enters the heart, lung, the spleen channel, has the effect of eliminating dampness and diuresis, strengthening the spleen and stomach, antitoxic heart-soothing and sedative.Poria cocos
In main component be pachyman, content is very high.Pachyman has inhibiting effect to various bacteria；Gastric acid can drop, to digestion
Road ulcer has preventive effect；There is significant protective effect to hepatic injury；There is antineoplastic action, moreover it is possible to which various aspects are to immune function
It is adjusted.
Hoveniae semoveniae semen
Hoveniae semoveniae semen, also known as honey raisin tree contain sucrose 24%, glucose 9.5%, fructose 7.92% in meat carpopodium, and flavor is quite
It is good, it can be used as and eat fruit raw.With medical value, rheumatism can be controlled；Seed is refrigerant diuretics, and energy relieving alcoholism is suitable for pyreticosis
It quenches one's thirst, is drunk, polydipsia, vomiting, the diseases such as fever.
Radix polygonati officinalis
Radix polygonati officinalis is Liliaceae herbaceos perennial, and radix polygonati officinalis is mended and oiliness, not cold not dry, therefore has that " clearing heat and moistening lung, yin-nourishing are put out
Wind, help the five internal organs nourish qi and blood, flat mend and moisten, and except wind-heat " the effect of, act on taste, therefore the long term usage not impairment of the spleen.
Balsam pear
Balsam pear, Curcurbitaceae balsam pear platymiscium, fruity sweetness and bitterness, mature sarcocarp and aril are mainly for vegetable consumption；Balsam pear exists
Summer is processed into health drink when listing, and drinks for whole year.Balsam pear is all to irascibility Akamu, epigastric pain, damp-heat dysentery
Assist diet good food；It takes fresh balsam pear to mash external application, carbuncle swells, furuncle sore can be treated；Balsam pear is to boil water or makees cuisines, and can radiate relieving summer-heat.
Mushroom
Mushroom is a kind of edible fungus, and new fresh mushroom contains crude protein 19.9%, slightly in addition to aqueous 85-90% in solid content
Fat 4%, soluble N-free substance 67%, crude fibre 7%, ash content 3%.Mushroom also contains multivitamin, minerals, to rush
Into human metabolism, improving organism adaptation power has great role.Mushroom is also to diabetes, pulmonary tuberculosis, catarrhal jaundice, nerve
Inflammation has waited therapeutic effect.
Kiwi berry
In Kiwi berry except containing the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium, potassium,
Outside 17 kinds of amino acid of the microelements such as selenium, zinc, germanium and needed by human body, vitamin C also rich in, grape acid, fructose, lemon
Acid, malic acid.
Celery
Celery belongs to umbelliferae.Cool in nature, Gan Xin has the effect of clearing heat and promoting diuresis, calming the liver stomach invigorating.
Cucumber
Cucumber, belongs to that Curcurbitaceae is annual to overgrow or climb up by holding on to herbaceous plant.Cucumber is one of summer main vegetables all over China,
Stem rattan is medicinal, can anti-inflammatory, eliminating the phlegm, antispastic.
Embodiment 1
On the one hand, the present invention provides a kind of functional sugar ferment, which includes following components by weight:
70 parts of isomaltoketose, 7 parts of tartary buckwheat, 3 parts of quinoa, 5 parts of oat, 2 parts of highland barley, 7 parts of sea-buckthorn, 5 parts of Siraitia grosvenorii, mulberry
6 parts of leaf, 6 parts of pueraria lobata, 3 parts of Poria cocos, 3 parts of hoveniae semoveniae semen, 3 parts of radix polygonati officinalis, 6 parts of balsam pear, 8 parts of mushroom, 6 parts of Kiwi berry, 7 parts of celery, Huang
5 parts of melon.
On the other hand, with reference to Fig. 1, the present invention provides a kind of preparation method of functional sugar ferment, the preparation method packet
Include following steps:
(1) weigh 7 parts of sea-buckthorn, 5 parts of Siraitia grosvenorii, 6 parts of mulberry leaf, 6 parts of pueraria lobata, 3 parts of Poria cocos, 3 parts of hoveniae semoveniae semen and 3 parts of radix polygonati officinalis plus
Suitable water is decocted, and obtains the first filtrate after the completion of decocting；Wherein, amount of water is sea-buckthorn, Siraitia grosvenorii, mulberry leaf, pueraria lobata, Fu
Siberian cocklebur, 8 times of hoveniae semoveniae semen and radix polygonati officinalis total weight, and decoct 2 times, decoct 1.5h every time, and filtering merges 2 times and decocts after the completion of decocting for 2 times
Liquid obtains the first filtrate；
(2) 70 parts of isomaltoketose, 7 parts of tartary buckwheat, 3 parts of quinoa, 5 parts of oat, 2 parts of highland barley, 6 parts of balsam pear, mushroom 8 are weighed
Part, 6 parts of Kiwi berry, 7 parts of celery and 5 parts of cucumber carry out cutting or crushing, obtain the first mixture；
(3) the first mixture is added in the first filtrate, is stirred, obtains the second mixture；
(4) the second mixture is subjected to sterilization treatment, obtains third mixture；And fermentor is subjected to sterilization treatment；Wherein,
Sterilising conditions are as follows: 121 DEG C of temperature, time 20min；
(5) third mixture is fitted into sterilized fermentor, accesses compound bacteria, it is after mixing evenly that fermentor is close
Envelope, ferments at 35 DEG C, after fermentation 10 days, obtains tunning；Wherein, compound bacteria includes lactobacillus plantarum, acidophilus cream
The mixture of bacillus and bifidobacterium longum, each bacterial strain connect bacterium amount and account for the percentage for always connecing bacterium amount are as follows: lactobacillus plantarum 20%, acidophilus
Lactobacillus 35%, bifidobacterium longum 45%；Always connecing bacterium amount is 5 × 10^6CFU/mL；
(6) after filtering tunning, the second filtrate and filter cake are obtained；
(7) the second filtrate sterilization filling is obtained into liquid functional sugar ferment；After filter cake is mixed with resistant dextrin, through drying
Crushing obtains solid functional sugar ferment；Wherein, resistant dextrin additive amount is 10%, and pre-freeze was put into vacuum after 2 hours at -80 DEG C
It is crushed after the dry 18h of freeze drier.
It should be noted that solid functional sugar ferment can also be used as other products separately as solid beverage
Raw material goes to produce rich and varied ferment product, such as ferment biscuit, ferment thin pancake, ferment meal replacement powder.
Embodiment 2
On the one hand, the present invention provides a kind of functional sugar ferment, which includes following components by weight:
75 parts of isomaltoketose, 8 parts of tartary buckwheat, 4 parts of quinoa, 6 parts of oat, 3 parts of highland barley, 8 parts of sea-buckthorn, 6 parts of Siraitia grosvenorii, mulberry
6 parts of leaf, 7 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 6 parts of balsam pear, 9 parts of mushroom, 7 parts of Kiwi berry, 8 parts of celery, Huang
6 parts of melon.
On the other hand, with reference to Fig. 1, the present invention provides a kind of preparation method of functional sugar ferment, the preparation method packet
Include following steps:
(1) weigh 8 parts of sea-buckthorn, 6 parts of Siraitia grosvenorii, 6 parts of mulberry leaf, 7 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen and 4 parts of radix polygonati officinalis plus
Suitable water is decocted, and obtains the first filtrate after the completion of decocting；Wherein, amount of water is sea-buckthorn, Siraitia grosvenorii, mulberry leaf, pueraria lobata, Fu
Siberian cocklebur, 10 times of hoveniae semoveniae semen and radix polygonati officinalis total weight, and decoct 2 times, decoct 1.5h every time, and filtering merges 2 times and decocts after the completion of decocting for 2 times
Liquid obtains the first filtrate；
(2) 75 parts of isomaltoketose, 8 parts of tartary buckwheat, 4 parts of quinoa, 6 parts of oat, 3 parts of highland barley, 6 parts of balsam pear, mushroom 9 are weighed
Part, 7 parts of Kiwi berry, 8 parts of celery and 6 parts of cucumber carry out cutting or crushing, obtain the first mixture；
(3) the first mixture is added in the first filtrate, is stirred, obtains the second mixture；
(4) the second mixture is subjected to sterilization treatment, obtains third mixture；And fermentor is sterilized wherein, sterilizing
Condition are as follows: 121 DEG C of temperature, time 20min；
(5) third mixture is fitted into sterilized fermentor, accesses compound bacteria, it is after mixing evenly that fermentor is close
Envelope, ferments at 36 DEG C, after fermentation 30 days, obtains tunning；Wherein, compound bacteria includes lactobacillus plantarum, acidophilus cream
The mixture of bacillus and bifidobacterium longum, each bacterial strain connect bacterium amount and account for the percentage for always connecing bacterium amount are as follows: lactobacillus plantarum 30%, acidophilus
Lactobacillus 30%, bifidobacterium longum 40%；Always connecing bacterium amount is 5 × 10^6CFU/mL；
(6) after filtering tunning, the second filtrate and filter cake are obtained；
(7) the second filtrate sterilization filling is obtained into liquid functional sugar ferment；After filter cake is mixed with resistant dextrin, through drying
Crushing obtains solid functional sugar ferment；Wherein, resistant dextrin additive amount is 15%, and pre-freeze was put into vacuum after 2 hours at -80 DEG C
It is crushed after the dry 20h of freeze drier.
Embodiment 3
On the one hand, the present invention provides a kind of functional sugar ferment, which includes following components by weight:
80 parts of isomaltoketose, 8 parts of tartary buckwheat, 4 parts of quinoa, 6 parts of oat, 3 parts of highland barley, 8 parts of sea-buckthorn, 7 parts of Siraitia grosvenorii, mulberry
6 parts of leaf, 8 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 6 parts of balsam pear, 9 parts of mushroom, 8 parts of Kiwi berry, 8 parts of celery, Huang
7 parts of melon.
On the other hand, with reference to Fig. 1, the present invention provides a kind of preparation method of functional sugar ferment, the preparation method packet
Include following steps:
(1) weigh 8 parts of sea-buckthorn, 7 parts of Siraitia grosvenorii, 6 parts of mulberry leaf, 8 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen and 4 parts of radix polygonati officinalis plus
Suitable water is decocted, and obtains the first filtrate after the completion of decocting；Wherein, amount of water is sea-buckthorn, Siraitia grosvenorii, mulberry leaf, pueraria lobata, Fu
Siberian cocklebur, 12 times of hoveniae semoveniae semen and radix polygonati officinalis total weight, and decoct 2 times, decoct 2h every time, and filtering merges 2 decocting liquids after the completion of decocting for 2 times
Obtain the first filtrate；
(2) 80 parts of isomaltoketose, 8 parts of tartary buckwheat, 4 parts of quinoa, 6 parts of oat, 3 parts of highland barley, 6 parts of balsam pear, mushroom 9 are weighed
Part, 8 parts of Kiwi berry, 8 parts of celery and 7 parts of cucumber carry out cutting or crushing, obtain the first mixture；
(3) the first mixture is added in the first filtrate, is stirred, obtains the second mixture；
(4) the second mixture is subjected to sterilization treatment, obtains third mixture；And fermentor is subjected to sterilization treatment；Wherein,
Sterilising conditions are as follows: 121 DEG C of temperature, time 20min；
(5) third mixture is fitted into sterilized fermentor, accesses compound bacteria, it is after mixing evenly that fermentor is close
Envelope, ferments at 37 DEG C, after fermentation 50 days, obtains tunning；Wherein, compound bacteria includes lactobacillus plantarum, acidophilus cream
The mixture of bacillus and bifidobacterium longum, each bacterial strain connect bacterium amount and account for the percentage for always connecing bacterium amount are as follows: lactobacillus plantarum 40%, acidophilus
Lactobacillus 25%, bifidobacterium longum 35%；Always connecing bacterium amount is 5 × 10^6CFU/mL；
(6) after filtering tunning, the second filtrate and filter cake are obtained；
(7) the second filtrate sterilization filling is obtained into liquid functional sugar ferment；After filter cake is mixed with resistant dextrin, through drying
Crushing obtains solid functional sugar ferment；Wherein, resistant dextrin additive amount is 20%, and pre-freeze is put into after 2 hours at -0.085Mpa
Vacuum freeze drier drying crushes afterwards for 24 hours.
Embodiment 4
A kind of functional sugar ferment, which includes following components by weight:
85 parts of isomaltoketose, 9 parts of tartary buckwheat, 4 parts of quinoa, 7 parts of oat, 4 parts of highland barley, 9 parts of sea-buckthorn, 8 parts of Siraitia grosvenorii, mulberry
7 parts of leaf, 9 parts of pueraria lobata, 5 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 7 parts of balsam pear, 10 parts of mushroom, 9 parts of Kiwi berry, 9 parts of celery, Huang
8 parts of melon.
The preparation method of functional sugar ferment described in a kind of the present embodiment, except formula is using being formulated it described in the present embodiment
Outside, preparation method is identical as preparation method described in embodiment 1 or embodiment 2 or embodiment 3, is not repeated here herein.
Embodiment 5
A kind of functional sugar ferment, which includes following components by weight:
87 parts of isomaltoketose, 9 parts of tartary buckwheat, 5 parts of quinoa, 7 parts of oat, 4 parts of highland barley, 9 parts of sea-buckthorn, 7 parts of Siraitia grosvenorii, mulberry
7 parts of leaf, 8 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 7 parts of balsam pear, 8 parts of mushroom, 8 parts of Kiwi berry, 8 parts of celery, Huang
6 parts of melon.
The preparation method of functional sugar ferment described in a kind of the present embodiment, except formula is using being formulated it described in the present embodiment
Outside, preparation method is identical as preparation method described in embodiment 1 or embodiment 2 or embodiment 3, is not repeated here herein.
Embodiment 6
A kind of functional sugar ferment, which includes following components by weight:
90 parts of isomaltoketose, 10 parts of tartary buckwheat, 5 parts of quinoa, 8 parts of oat, 4 parts of highland barley, 10 parts of sea-buckthorn, 8 parts of Siraitia grosvenorii,
8 parts of mulberry leaf, 10 parts of pueraria lobata, 6 parts of Poria cocos, 5 parts of hoveniae semoveniae semen, 5 parts of radix polygonati officinalis, 8 parts of balsam pear, 10 parts of mushroom, 9 parts of Kiwi berry, celery 9
Part, 8 parts of cucumber.
The preparation method of functional sugar ferment described in a kind of the present embodiment, except formula is using being formulated it described in the present embodiment
Outside, preparation method is identical as preparation method described in embodiment 1 or embodiment 2 or embodiment 3, is not repeated here herein.
It should be noted that functional sugar ferment prepared by the present invention curative effect in terms of the blood glucose for reducing diabetic is aobvious
It writes.Isomaltoketose will not be digested by saliva, gastric acid and pancreatic juice, until small intestine is just hydrolyzed into glucose and fructose absorbs.
Because isomaltoketose structure resolves into glucose and the direct Absorption And Metabolism of fructose, will not cause blood glucose similar to sucrose after digestion
Apparent increase, isomaltoketose is added in ferment can adjust the blood glucose of diabetic, while because isomaltoketose has
There is energy slow-release, diabetic's hunger after taking functional sugar ferment prepared by the present invention is substantially reduced.
Functional sugar ferment performance detection
Improve diabetic's illness by diet, the raw material of use has the functional component for reducing blood glucose, these functions
The effects of ingredient plays the glycometabolism for improving patient, promotes regeneration and the functional rehabilitation of beta Cell of islet.By conventional foodstuff, in
For medicine in conjunction with modern fermentation technique, the enrichment of functional components is relatively beneficial to the improvement of diabetes.To various embodiments of the present invention system
The ingredient of standby functional sugar ferment carries out functional detection, and test result see the table below 1.
The liquid functional sugar ferment fermentation front and back functional components variation of 1 1~embodiment of embodiment 6 of table preparation
Wherein, each inspection project in table 1 using following test method measure: Thick many candies using phend-sulphuric acid measurement,
Flavones, total saposins are adopted using Syrups by HPLC, polyphenoils content using ozone index method (ORAC) measurement, amino nitrogen
It is measured with the measurement of ninhydrin method, alpha-glucosaccharase enzyme inhibition activity using PNPG method.
By data in table 1 it is found that the liquid functional sugar ferment for preparing of 1~embodiment of the embodiment of the present application 6 is through everfermentation
Active constituent increases afterwards.Wherein polysaccharide, Flavonoid substances increase obvious, and Flavonoid substances have reducing blood sugar and blood lipid and resist
The function of oxidation.Flavonoid substances especially in tartary buckwheat are mainly rutin, and the flavones content of only tartary buckwheat is higher in cereal,
It increased before relatively fermenting by compound bacteria fermentation flavones content.What this index of amino nitrogen embodied is fermentation front and back flavor
The variation of matter, it is seen that the increase of flavour enhancing substance imparts the new flavor of entire product after fermentation.Alpha-glucosidase restrainer
Compared with increased before fermentation, the enzyme inhibitor is by inhibiting the alpha-glucosidase on small intestinal mucosa to delay carbohydrate
It absorbs, prevents blood glucose from increasing rapidly.
Zoopery
Experimental animal:
Normal mouse, diabetic mice (fasting blood-glucose >=11.1mmol/L)
Experimental material:
Liquid functional sugar enzyme liquid, common mouse feed prepared by the embodiment of the present invention 3, melbine (150mg/kg)
Measuring method:
Mouse tail vein takes blood, measures blood glucose using blood glucose meter.
Mouse is divided into 6 groups, every group 9: Normal group, diabetes group, normal+ferment group, diabetes+ferment group,
Melbine+diabetes group (melbine 150mg/kg) and diabetic model group eat ferment group daily in addition to normal diet,
Successive administration 28d is fed before meals.
All data indicate that experimental result is as shown in table 2 with mean ± standard deviation (x ± s):
2 zoopery test result of table
Note: P < 0.05 △ compared with normal group；Model group compares ▲ P < 0.05
As can be seen from Table 2: normal mouse and diabetic mice are in the functional sugar ferment for taking the preparation of the embodiment of the present invention 3
Before not taking after element, postprandial blood sugar increases without conspicuousness, blood glucose when not taking slightly below instead.This result it may be said that
Bright, blood glucose is not influenced by whether taking ferment within 2 hours after meal.
The fasting blood-glucose of administration group diabetic mice and postprandial 2 hours blood glucose are reduced than more significant, are administered simultaneously and are taken
Group diabetic mice is slightly lower compared with being administered alone for the blood glucose in diabetic mice of ferment, under illustrating to take the mouse blood sugar of ferment
Drop.The liquid functional ferment has certain adjustment effect to the blood glucose of diabetic mice.
Human body examination clothes experiment
Experimental method:
Experiment is randomly divided into two groups by 30 type 2 diabetic patients, takes the liquid functional sugar of the preparation of the embodiment of the present invention 3
Ferment or placebo (xylitol solution) 8 weeks, all personnel using the high fine eating pattern of low fat and limits every during test
Day Energy intaking, using drug hypoglycemic drug usage amount without modification.
Measure the variation record patient for taking front and back blood glucose respectively takes body-sensing.
Experimental result is as shown in table 3:
3 diabetic of table takes ferment blood sugar concentration table
As can be seen from Table 3: the empty stomach and 2h-plasma glucose of diabetes ferment group are done compared with blank control group and are declined, and say
Functional sugar ferment prepared by the bright embodiment of the present invention 3 will not increase the empty stomach and postprandial blood sugar of diabetic, whereas for control
Blood glucose processed, adjusting blood glucose has certain beneficial effect.In addition to adjusting blood glucose, patient generally reflects the liquid functional during taking
Property sugar ferment have a booster action for relax bowel and defecation, the part of diabetes mellitus patient for participating in examination clothes has serious constipation, after taking
Constipation is alleviated.
Typical case
Zhang suffers from diabetes 20 years, uses insulin always, daily fasting blood-glucose average out to 7.9mmol/L, postprandial 2 is small
When blood glucose be 13.9mmol/L, while suffer from serious constipation 3 years.
Eating habit has more meals a day but less food at each, replaces a meal with liquid functional sugar ferment prepared by the embodiment of the present invention 3, continuously takes
3 months, blood glucose decreased, daily fasting blood-glucose average out to 7.1mmol/L, postprandial blood sugar 11.5mmol/L, in addition to blood
Sugar has outside adjustment effect, while constipation is alleviated.Former 2-3 days defecations are primary, and defecation is more difficult every time, continuous 3 months ferment
It takes, constipation is alleviated, and defecation is primary within 1-2 days, and each defecation is happier.Hunger has not been thought yet during generation meal,
Entire people is more spiritual.
In conclusion functional sugar ferment of the present invention passes through the integration of drinking and medicinal herbs raw material in fruit and vegetable materials and cereal materials
And isomaltoketose, to making product obtain unique flavor after the fermentation of raw material, both remained the nutrition of abundant raw material multiplicity at
Point, flavones, polysaccharide, saponin(e, α-GIR isoreactivity substance are significantly improved in manufactured functional sugar ferment, have product
More significant hypoglycemic effect, is the ideal energy type of diabetes patient, auxotype, functional food.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features；
And these are modified or replaceed, technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (9)
1. a kind of functional sugar ferment, which is characterized in that the ferment includes following components by weight:
70-90 parts of isomaltoketose, 7-10 parts of tartary buckwheat, 3-5 parts of quinoa, 5-8 parts of oat, 2-4 parts of highland barley, 7-10 parts of sea-buckthorn,
5-8 parts of Siraitia grosvenorii, 6-8 parts of mulberry leaf, 6-10 parts of pueraria lobata, 3-6 parts of Poria cocos, 3-5 parts of hoveniae semoveniae semen, 3-5 parts of radix polygonati officinalis, 6-8 parts of balsam pear, perfume
8-10 parts of mushroom, 6-10 parts of Kiwi berry, 7-10 parts of celery, 5-8 parts of cucumber.
2. a kind of functional sugar ferment, which is characterized in that the ferment includes following components by weight:
75-85 parts of isomaltoketose, 8-9 parts of tartary buckwheat, 4 parts of quinoa, 6-7 parts of oat, 3-4 parts of highland barley, 8-9 parts of sea-buckthorn, arhat
6-8 parts of fruit, 6-7 parts of mulberry leaf, 7-9 parts of pueraria lobata, 4-5 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 6-7 parts of balsam pear, 9-10 parts of mushroom,
7-9 parts of Kiwi berry, 8-9 parts of celery, 6-8 parts of cucumber.
3. functional sugar ferment according to claim 1 or 2, which is characterized in that the ferment includes with the following group by weight
Point:
80 parts of isomaltoketose, 8 parts of tartary buckwheat, 4 parts of quinoa, 6 parts of oat, 3 parts of highland barley, 8 parts of sea-buckthorn, 7 parts of Siraitia grosvenorii, mulberry leaf 6
Part, 8 parts of pueraria lobata, 4 parts of Poria cocos, 4 parts of hoveniae semoveniae semen, 4 parts of radix polygonati officinalis, 6 parts of balsam pear, 9 parts of mushroom, 8 parts of Kiwi berry, 8 parts of celery, cucumber 7
Part.
4. a kind of preparation method of functional sugar ferment, which is characterized in that the described method comprises the following steps:
(1) 7-10 parts of sea-buckthorn, 5-8 parts of Siraitia grosvenorii, 6-8 parts of mulberry leaf, 6-10 parts of pueraria lobata, 3-6 parts of Poria cocos, 3-5 parts of hoveniae semoveniae semen are weighed
It is decocted with 3-5 parts of radix polygonati officinalis plus suitable water, the first filtrate is filtered to obtain after the completion of decocting；
(2) 70-90 parts of isomaltoketose, 7-10 parts of tartary buckwheat, 3-5 parts of quinoa, 5-8 parts of oat, 2-4 parts of highland barley, balsam pear are weighed
6-8 parts, 8-10 parts of mushroom, 6-10 parts of Kiwi berry, 7-10 parts of celery and 5-8 parts of cucumber carry out cutting or crushing, obtain the first mixing
Material；
(3) the first mixture is added in the first filtrate, is stirred, obtains the second mixture；
(4) the second mixture is subjected to sterilization treatment, obtains third mixture；
(5) third mixture is fitted into sterilized fermentor, accesses compound bacteria, fermentor sealed carry out after mixing evenly
Fermentation, obtains tunning；
(6) after filtering tunning, the second filtrate and filter cake are obtained；
(7) the second filtrate sterilization filling is obtained into liquid functional sugar ferment；After filter cake is mixed with resistant dextrin, through drying and crushing
Obtain solid functional sugar ferment.
5. the preparation method of functional sugar ferment according to claim 4, which is characterized in that when being decocted in the step (1)
Amount of water is sea-buckthorn, Siraitia grosvenorii, mulberry leaf, pueraria lobata, Poria cocos, 8~12 times of hoveniae semoveniae semen and radix polygonati officinalis total weight, and decocts 2 times, every time
1.5h-2h is decocted, 2 filtrates of filtering merging obtain the first filtrate after the completion of 2 decoctions.
6. the preparation method of functional sugar ferment according to claim 4, which is characterized in that by second in the step (4)
The sterilising conditions of mixture and fermentor are as follows: 121 DEG C of temperature, time 20min.
7. the preparation method of functional sugar ferment according to claim 4, which is characterized in that compound in the step (5)
Bacterium bag includes lactobacillus plantarum, lactobacillus acidophilus and bifidobacterium longum, the mass fraction of each bacterial strain are as follows: lactobacillus plantarum 20-40%,
Lactobacillus acidophilus 25-35%, bifidobacterium longum 35-45%；Always connecing bacterium amount is 5 × 10^6CFU/mL。
8. the preparation method of functional sugar ferment according to claim 4, which is characterized in that the fermentation in the step (5)
Temperature is 35-37 DEG C, and fermentation time is 10-100 days.
9. the preparation method of functional sugar ferment according to claim 4, which is characterized in that resistance is pasted in the step (7)
Smart additive amount is 10%-20%, is -0.085Mpa in vacuum degree, temperature is 65-70 DEG C and carries out at vacuum drying or -80 DEG C in advance
Vacuum freeze drying, crushed after being dried are carried out after freezing 2 hours.
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| CN110122860A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of ferment production technology for preventing food safety risk |
| CN110179032A (en) * | 2019-07-16 | 2019-08-30 | 山东天随生物科技有限公司 | A kind of Noni fruit composite enzyme and its production method |
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| CN110179032A (en) * | 2019-07-16 | 2019-08-30 | 山东天随生物科技有限公司 | A kind of Noni fruit composite enzyme and its production method |
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