CN109430633A - A kind of production method of sports drink that removing free radical - Google Patents
A kind of production method of sports drink that removing free radical Download PDFInfo
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- CN109430633A CN109430633A CN201811037125.6A CN201811037125A CN109430633A CN 109430633 A CN109430633 A CN 109430633A CN 201811037125 A CN201811037125 A CN 201811037125A CN 109430633 A CN109430633 A CN 109430633A
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- aspergillus oryzae
- free radical
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- sports drink
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- 150000003254 radicals Chemical class 0.000 title claims abstract description 22
- 235000011496 sports drink Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 28
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007787 solid Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000008223 sterile water Substances 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 4
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 4
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 4
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 4
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000011218 seed culture Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000013606 potato chips Nutrition 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000228212 Aspergillus Species 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- 230000033001 locomotion Effects 0.000 abstract description 9
- 230000006378 damage Effects 0.000 abstract description 6
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 3
- 238000001727 in vivo Methods 0.000 abstract 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 24
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 23
- 229940114124 ferulic acid Drugs 0.000 description 23
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 23
- 235000001785 ferulic acid Nutrition 0.000 description 23
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 23
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 22
- 229940088598 enzyme Drugs 0.000 description 17
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 12
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 12
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 10
- 229930003944 flavone Natural products 0.000 description 10
- 235000011949 flavones Nutrition 0.000 description 10
- -1 DPPH free radical Chemical class 0.000 description 9
- 150000002213 flavones Chemical class 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229930182478 glucoside Natural products 0.000 description 3
- 150000008131 glucosides Chemical class 0.000 description 3
- 230000002000 scavenging effect Effects 0.000 description 3
- 101001065065 Aspergillus awamori Feruloyl esterase A Proteins 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- CMFNMSMUKZHDEY-UHFFFAOYSA-N peroxynitrous acid Chemical compound OON=O CMFNMSMUKZHDEY-UHFFFAOYSA-N 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 229940069949 propolis Drugs 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000050051 Chelone glabra Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 230000002438 mitochondrial effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of production method for the sports drink for removing free radical.Edible bran powder is weighed respectively, potassium dihydrogen phosphate and magnesium sulfate, after mixing plus water is mixed thoroughly, it is sterilized, aspergillus oryzae liquid seeds are accessed after cooling, it mixes thoroughly, it tiles onto tray, it is put into growth cabinet and cultivates to obtain aspergillus oryzae solid koji, sterile water is added in aspergillus oryzae solid koji, mixed enzyme solution and filter residue are filtered to obtain after mixing evenly, clear water is added in filter residue, it stirs evenly, sterilizing, lactobacillus plantarum freeze-dried powder anaerobic fermentation is accessed after cooling, then it sterilizes, it is cooling, mixed enzyme solution is added and digests to obtain enzymolysis liquid, enzymolysis liquid is using filter, allotment, it is filling, sealing, sterilizing is got product.The excessive free radical generated in vivo after movement can be eliminated well by drinking sports drink of the invention, eliminate harm of the free radical to human body.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production side for the sports drink for removing free radical
Method.
Background technique
It is well known that moderate exercise is good for health.But scientist's discovery recently, it moves there is also certain side effect,
There is certain recessive damage to human body, the arch-criminal of this damage is exactly free radical, and the movement of human body needs cell line grain
Body generates energy, and mitochondria also produces free radical, and exercise intensity is bigger while generating energy, generation from
It is more by base, this is because cell mitochondrial needs to generate more energy with the increase of exercise intensity, while also just generating
More free radicals, so just requiring supplementation with a certain amount of antioxidant after movement to enhance human body and remove free radical
Ability.
Ferulic acid is a kind of vegetalitas antioxidant having no toxic side effect well, studies have shown that ferulic acid has very well
Antioxidant activity, have strong scavenging effect to hydrogen peroxide, superoxide radical, peroxynitrite, ferulic acid is not only
Free radical can be quenched, human physiological functions are adjusted, the enzyme generated free radicals can also be inhibited, promotes the production for removing the enzyme of free radical
It is raw.γ-aminobutyric acid is a kind of naturally occurring nonprotein amino acid, is a kind of active skull cap components, is distributed widely in
In animal and plant body, γ-aminobutyric acid also has stronger removing energy to DPPH free radical, hydroxy radical and ABTS free radical
Power can eliminate the recessive harm of movement so drinking the beverage containing ferulic acid and γ-aminobutyric acid well.
Summary of the invention
The object of the present invention is to provide a kind of movements that can remove free radical containing ferulic acid and γ-aminobutyric acid to drink
The production method of material.
The object of the present invention is achieved like this:
Potato is cleaned peeling, the 180-220 grams of potato chips for being cut into 4-5 millimeters thick is taken, adds 1000 milliliters of water, boil half an hour
After filter to get filtrate, 20g glucose is added in filtrate, stirring and dissolving is simultaneously settled to 1000 milliliters, and sterilize 15- at 121 DEG C
It 20 minutes, is cooled to 28-30 DEG C and obtains aspergillus oryzae liquid seed culture medium, aspergillus oryzae strain is inoculated with from inclined-plane to aspergillus oryzae liquid
In seed culture medium, aspergillus oryzae liquid seeds are obtained within shaking table culture 40-48 hours under conditions of 28-30 DEG C, 160-200rpm.
Edible bran powder, potassium dihydrogen phosphate and magnesium sulfate are weighed respectively according to the ratio of mass ratio 100:0.1:0.05, are mixed
After even plus water is mixed thoroughly, is cooled to water content control under the conditions of 0.15MPa after moist heat sterilization 30 minutes for 60-65%
28-30 DEG C, the aspergillus oryzae liquid seeds of 6-10% are accessed, are mixed thoroughly, in tiling to tray, 4-6 centimetres of thickness, covered 6 layers above and go out
Bacterium gauze, is put into growth cabinet, and aspergillus oryzae is cultivated 65-75 hours to obtain under conditions of 28-30 DEG C, relative humidity 90-95%
The sterile water of 3-4 times of quality is added in aspergillus oryzae solid koji, filters to obtain mixed enzyme solution and filter residue after mixing evenly for solid koji.
The clear water of the quality such as addition, stirs evenly, sterilizes 15-20 minutes at 121 DEG C, be cooled to 36-38 in filter residue
DEG C, 0.01% lactobacillus plantarum freeze-dried powder is accessed, anaerobic fermentation 40-48 hours under the conditions of 36-38 DEG C, is sterilized at 121 DEG C
15-20 minutes, 40 DEG C are cooled to, mixed enzyme solution is added, enzymolysis liquid is digested 2-3 hours to obtain under the conditions of 40 DEG C, enzymolysis liquid passes through again
Filtering, allotment, filling, sealing, sterilizing are got product.
Sports drink beneficial effect of the invention includes the following aspects:
First, sports drink of the invention produces the flavor substances such as organic acid, esters in lactobacillus plantarum fermentation process, assigns
The good mouthfeel of sports drink of the present invention has been given, the bad deficiency of conventional motion beverage mouthfeel is effectively overcomed.
Second, rice bran pass through aspergillus oryzae and lactobacillus plantarum fermentation, produce including amino acid, flavones, active peptides,
A variety of physiologically active ingredients including vitamin etc. can not only supplement consumed physical efficiency after movement, and have and remove freely
The effect of base.
Third, the γ-aminobutyric acid that sports drink of the invention is generated rich in lactobacillus plantarum metabolism, γ-aminobutyric acid
There is stronger Scavenging activity to DPPH free radical, hydroxy radical and ABTS free radical, be avoided that free radical to our bodies
Injury.
4th, sports drink of the invention is rich in ferulic acid, this is because not only containing in mixed enzyme solution of the invention
The enzymes such as amylase, protease, cellulase also contain feruloyl esterase, and the ferulic acid in rice bran is primarily present in cell wall
In, ferulic acid is mainly crosslinked by ester bond and polysaccharide and lignin, and feruloyl esterase can hydrolyze these ester bonds, and ferulic acid is released
It releases, so, during mixed enzyme solution is digested after mixing with the lactobacillus plantarum fermentation liquid after sterilizing, ferulic acid ester
Other enzymes in enzyme and mixed enzyme solution act synergistically, and the ferulic acid that can be incorporated into the reference state of rice bran cell wall releases,
Form the ferulic acid of free state, the ferulic acid of free state has good antioxidant activity, to hydrogen peroxide, superoxide radical,
Peroxynitrite has strong scavenging effect, and ferulic acid can not only quench free radical, adjusts human physiological functions, also
It can inhibit the enzyme generated free radicals, promote the generation for removing the enzyme of free radical.
5th, the ferulic acid in sports drink of the invention is not extracted from aspergillus oryzae solid koji not instead of directly, by rice
Aspergillus solid koji adds sterile water to filter after mixing evenly, obtains mixed enzyme solution and filter residue, and filter residue experienced sterilizing, lactobacillus plantarum
Fermentation, the process that sterilizes again after aspergillus oryzae and lactobacillus plantarum in filter residue are killed, then with mixed enzyme solution digest it
Ferulic acid is obtained, the low deficiency of ferulaic acid content of dissociating in aspergillus oryzae solid koji can be effectively solved in this way, obtain to the maximum extent
Ferulic acid is obtained, it is real that the method for utilizing " measuring method of GB/T 23196-2008 ferulaic acid content in propolis " measures the present invention
The content of ferulic acid in the sports drink of example is applied up to 14.75mg/100ml.
6th, sports drink of the invention is rich in aglycone-type flavones abundant, the plant cream after mixed enzyme solution and sterilizing
During being digested after the mixing of bacillus fermentation liquid, the plant cell of rice bran is destroyed, intracellular flavone compound
It is released, but these flavone compound majorities and sugar are combined into the form of glucosides, these glucoside type flavones can be by
Beta-glucosidase in cellulase is converted to aglycone-type flavones, and aglycone-type flavones is higher than glucoside type flavonoid active, clearly
Except the ability of free radical is stronger.By measurement, flavone glycoside is converted to flavone aglycone in the sports drink of the embodiment of the present invention
Conversion ratio is 85%.
Specific embodiment
The aspergillus oryzae CICC41210 that the present invention uses is purchased in Chinese industrial Microbiological Culture Collection administrative center.
Potato is cleaned peeling, 200 grams of potato chips for being cut into 4-5 millimeters thick is taken, adds 1000 milliliters of water, boil half an hour
After filter to get filtrate, 20g glucose is added in filtrate, stirring and dissolving is simultaneously settled to 1000 milliliters, sterilizes 15 points at 121 DEG C
Clock, is cooled to 29 DEG C and obtains aspergillus oryzae liquid seed culture medium, and aspergillus oryzae strain is inoculated with from inclined-plane and is trained to aspergillus oryzae liquid seeds
It supports in base, obtains aspergillus oryzae liquid seeds within shaking table culture 44 hours under conditions of 29 DEG C, 180rpm.
Edible bran powder, potassium dihydrogen phosphate and magnesium sulfate are weighed respectively according to the ratio of mass ratio 100:0.1:0.05, are mixed
After even plus water is mixed thoroughly, and making water content control is being 65%, under the conditions of 0.15MPa after moist heat sterilization 30 minutes, is cooled to 29
DEG C, 8% aspergillus oryzae liquid seeds are accessed, are mixed thoroughly, in tiling to tray, 5 centimetres of thickness, 6 layers of sterile gauze is covered above, puts
Enter in growth cabinet, aspergillus oryzae solid koji is cultivated 70 hours to obtain under conditions of 29 DEG C, relative humidity 90%, it is solid in aspergillus oryzae
The sterile water of 3.5 times of quality is added in body song, filters to obtain mixed enzyme solution and filter residue after mixing evenly.
The clear water of the quality such as addition, stirs evenly, sterilizes 15 minutes at 121 DEG C in filter residue, is cooled to 37 DEG C, access
0.01% lactobacillus plantarum freeze-dried powder, the anaerobic fermentation 44 hours under the conditions of 37 DEG C sterilize 15 minutes at 121 DEG C, are cooled to
40 DEG C, mixed enzyme solution is added, enzymolysis liquid is digested 2.5 hours to obtain under the conditions of 40 DEG C, enzymolysis liquid is using filter, allotment, filling, envelope
Mouth, sterilizing are got product.
Utilize " QB/T4587-2013 γ-aminobutyric acid ", " survey of GB/T 23196-2008 ferulaic acid content in propolis
Determine method " method measurement the embodiment of the present invention sports drink in γ-aminobutyric acid and ferulic acid content, the results are shown in Table 1:
Table 1: the content table of sports drink γ-aminobutyric acid and ferulic acid of the present invention
| Project | As a result |
| γ-aminobutyric acid (mg/100ml) | 9.47 |
| Ferulic acid (mg/100ml) | 14.75 |
It can be seen that sports drink of the invention rich in γ-aminobutyric acid and ferulic acid from the experimental data of table 1, drunk after movement
With, can be very good remove movement generate free radical, avoid injury of the free radical to our bodies.
The test of DPPH free radical scavenging ability:
A certain amount of DPPH is weighed, the DPPH solution of 0.04mg/mL is configured to dehydrated alcohol, takes the 2mL embodiment of the present invention
2mL DPPH solution is added in sports drink, is uniformly mixed, and after being placed at room temperature for 30min, 5000r/min is centrifuged 10min, takes supernatant
Liquid surveys light absorption value A at 517nm1, while measuring 2mL DPPH solution and the mixed absorbance A of 2mL distilled water0And
2mL test sample solution and the mixed absorbance A of 2mL dehydrated alcohol2, the Vc solution for configuring 0.5mg/mL, which is used as, to be compareed,
The clearance rate of DPPH free radical is calculated with following formula:
DPPH clearance rate (%)=
DPPH clearance rates for trial the results are shown in Table 2:
Table 2:DPPH clearance rates for trial result
| The sports drink of the embodiment of the present invention | The Vc solution of 0.5mg/mL | |
| DPPH clearance rate (%) | 96.5 | 95.9 |
Just because of containing flavones, active peptides, vitamin, γ-aminobutyric acid and ferulic acid etc. in sports drink of the invention
A variety of antioxidant contents, so sports drink of the invention has a stronger oxidation resistance, DPPH clearance rate and isometric
0.5mg/mL concentration Vc solution it is suitable, this point can be seen that from from the data of table 2.
Claims (1)
1. a kind of production method for the sports drink for removing free radical, it is characterized in that being prepared by following process:
(1) potato is cleaned peeling, take the 180-220 grams of potato chips for being cut into 4-5 millimeters thick, add 1000 milliliters of water, it is small to boil half
When after filter to get filtrate, 20g glucose is added in filtrate, stirring and dissolving is simultaneously settled to 1000 milliliters, sterilizes at 121 DEG C
It 15-20 minutes, is cooled to 28-30 DEG C and obtains aspergillus oryzae liquid seed culture medium, aspergillus oryzae strain is inoculated with from inclined-plane to aspergillus oryzae
In liquid seed culture medium, aspergillus oryzae liquid strain is obtained within shaking table culture 40-48 hours under conditions of 28-30 DEG C, 160-200rpm
Son；
(2) edible bran powder, potassium dihydrogen phosphate and magnesium sulfate are weighed respectively according to the ratio of mass ratio 100:0.1:0.05, mix
Afterwards plus water is mixed thoroughly, is cooled to water content control under the conditions of 0.15MPa after moist heat sterilization 30 minutes for 60-65%
28-30 DEG C, the aspergillus oryzae liquid seeds of 6-10% are accessed, are mixed thoroughly, in tiling to tray, 4-6 centimetres of thickness, covered 6 layers above and go out
Bacterium gauze, is put into growth cabinet and cultivates, and rice is cultivated 65-75 hours to obtain under conditions of 28-30 DEG C, relative humidity 90-95%
The sterile water of 3-4 times of quality is added in aspergillus oryzae solid koji, filters to obtain mixed enzyme solution and filter after mixing evenly for aspergillus solid koji
Slag；
In filter residue be added etc. quality clear water, stir evenly, sterilize 15-20 minutes at 121 DEG C, be cooled to 36-38 DEG C,
The lactobacillus plantarum freeze-dried powder of access 0.01%, anaerobic fermentation 40-48 hours under the conditions of 36-38 DEG C, sterilize 15- at 121 DEG C
20 minutes, be cooled to 40 DEG C, mixed enzyme solution be added, digest under the conditions of 40 DEG C and obtain within 2-3 hours enzymolysis liquid, enzymolysis liquid using
Filter, allotment, filling, sealing, sterilizing are got product.
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| CN201811037125.6A CN109430633A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of sports drink that removing free radical |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811037125.6A CN109430633A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of sports drink that removing free radical |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037301A (en) * | 2019-05-07 | 2019-07-23 | 贵阳学院 | A kind of Rosa roxburghii Tratt composite powder and preparation method thereof promoting beneficial bacteria of intestinal tract breeding |
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|---|---|---|---|---|
| CN105543293A (en) * | 2016-03-10 | 2016-05-04 | 南京林业大学 | Method for preparing ferulic acid |
| CN107080246A (en) * | 2017-06-16 | 2017-08-22 | 哈尔滨伟平科技开发有限公司 | A kind of plant enzyme and preparation method thereof |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543293A (en) * | 2016-03-10 | 2016-05-04 | 南京林业大学 | Method for preparing ferulic acid |
| CN107080246A (en) * | 2017-06-16 | 2017-08-22 | 哈尔滨伟平科技开发有限公司 | A kind of plant enzyme and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 杨丽丽，等，: "乳酸菌发酵米糠产γ-氨基丁酸最适条件的研究", 《食品工业科技》 * |
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| CN110037301A (en) * | 2019-05-07 | 2019-07-23 | 贵阳学院 | A kind of Rosa roxburghii Tratt composite powder and preparation method thereof promoting beneficial bacteria of intestinal tract breeding |
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