CN109567162A - A kind of Morinda medicinal and edible plant mixed biologic fermentation composition and its application - Google Patents
A kind of Morinda medicinal and edible plant mixed biologic fermentation composition and its application Download PDFInfo
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- CN109567162A CN109567162A CN201811483162.XA CN201811483162A CN109567162A CN 109567162 A CN109567162 A CN 109567162A CN 201811483162 A CN201811483162 A CN 201811483162A CN 109567162 A CN109567162 A CN 109567162A
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- 235000017524 noni Nutrition 0.000 title claims abstract description 90
- 238000000855 fermentation Methods 0.000 title claims abstract description 67
- 230000004151 fermentation Effects 0.000 title claims abstract description 67
- 241000157491 Morinda Species 0.000 title claims abstract description 45
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 235000018927 edible plant Nutrition 0.000 title claims abstract description 23
- 244000131360 Morinda citrifolia Species 0.000 claims abstract description 45
- 239000001963 growth medium Substances 0.000 claims abstract description 30
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 claims abstract description 23
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 22
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 22
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 22
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims abstract description 21
- 244000080767 Areca catechu Species 0.000 claims abstract description 21
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 21
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 21
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 21
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 21
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 21
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 21
- 241000229143 Hippophae Species 0.000 claims abstract description 21
- 241000508269 Psidium Species 0.000 claims abstract description 21
- 244000234181 Syzygium samarangense Species 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 244000141353 Prunus domestica Species 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000012805 post-processing Methods 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 5
- 241000894006 Bacteria Species 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002131 composite material Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- DNZWLJIKNWYXJP-UHFFFAOYSA-N butan-1-ol;propan-2-one Chemical compound CC(C)=O.CCCCO DNZWLJIKNWYXJP-UHFFFAOYSA-N 0.000 claims description 5
- 239000002552 dosage form Substances 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 239000006187 pill Substances 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 241000256844 Apis mellifera Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 239000003513 alkali Substances 0.000 abstract description 2
- 150000001336 alkenes Chemical class 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 208000010643 digestive system disease Diseases 0.000 abstract description 2
- 229940088597 hormone Drugs 0.000 abstract description 2
- 239000005556 hormone Substances 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 230000001225 therapeutic effect Effects 0.000 abstract description 2
- 241001092040 Crataegus Species 0.000 description 16
- 230000036541 health Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic 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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition and its application, formula includes: the honey of the Morinda (Noni) of 25-30%, the Maca of 15-25%, the fructus arctii of 10-15%, the fresh fruit vegetable of 8-12%, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, the betel nut of 3-8%, the prune of 3-8%, 1-3% guava, the wax-apple of 1-3% and 1-3%；Including step 1, culture medium mixed liquor is prepared；Step 2, sterilization treatment and cooling；Step 3, inoculation；Step 4, fermentation；Step 5, fermentation liquid post-processing；The invention, it is alkalescent constitution that the high-content biological alkali contained in Morinda (Noni), which can improve acidic constitution, the macamides and Maca alkene contained in Maca being capable of active balance human body hormone secretion, improve internal micro-ecological environment, make contained microelement convenient for human intake using microbial fermentation technology, while there is good auxiliary therapeutic action to treatment diabetes, disease of digestive system etc..
Description
Technical field
The present invention relates to health product technology field, specially a kind of Morinda (Noni) medicinal and edible plant mixed biologic hair
Ferment composition and its application.
Background technique
Inferior health refer to human body be in disease and it is normal between intermediate state, China is known as " sub-health state ", sub-
Health is not disease, the patient in sub-health state cannot reach health standard, clinical manifestation be vigor decline, function and
The decline etc. of adaptability, nowadays since life stress is big, environmental pollution is serious causes many people all in sub-health state,
Inferior health is as can processing in time, body can convert to health, such as intervene not in time, then can make ill, therefore design a kind of sea
Morinda offcinalis How (Noni) medicinal and edible plant mixed biologic fermentation composition is very necessary.
Summary of the invention
The purpose of the present invention is to provide a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition and
It is applied, to solve the problems mentioned in the above background technology.
In order to solve the above technical problem, the present invention provides following technical solutions: a kind of Morinda (Noni) integration of drinking and medicinal herbs
Plant mixed biologic fermentation composition, formula include: Morinda (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae,
The mass percentage of hawthorn, quinoa, betel nut, prune, guava, wax-apple and honey, each component is respectively: the sea bar of 25-30%
Halberd (Noni), the Maca of 15-25%, the fructus arctii of 10-15%, the fresh fruit vegetable of 8-12%, the roselle of 8-10%, 8-10% fructus hippophae,
The hawthorn of 3-8%, the quinoa of 5-10%, the betel nut of 3-8%, the prune of 3-8%, 1-3% guava, the wax-apple of 1-3% and the bee of 1-3%
Honey.
A kind of application of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, including step 1 are prepared
Culture medium mixed liquor；Step 2, sterilization treatment and cooling；Step 3, inoculation；Step 4, fermentation；Step 5, after fermentation liquid
Reason；
In said step 1, prepare culture medium mixed liquor the following steps are included:
1) it is respectively according to the mass percentage of each component: the Morinda (Noni) of 25-30%, the Maca of 15-25%, 10-15%
Fructus arctii, the fresh fruit vegetable of 8-12%, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, 3-8%
Betel nut, the prune of 3-8%, 1-3% guava, the wax-apple of 1-3% and 1-3% honey chosen, and according to weight percent
The sum of weighed for 1；
2) by hawthorn deseeding, and by Morinda (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, quinoa, betel nut, west
It is cleaned after plum, guava and the equal deseeding of wax-apple spare；
3) above-mentioned all raw materials are added in juice extractor, it is sufficiently squeezed the juice；
4) clean water of 2-4 times of raw material total weight of addition stirs rear spare；
In the step 2, sterilization treatment and cooling the following steps are included:
1) it will be passed through 110-125 DEG C of water vapour in culture medium mixed liquor, carry out sterilization treatment 5-8min；
2) above-mentioned mixed liquor is poured into culture medium, and is cooled to 30-40 DEG C；
In the step 3, composite bacteria is added to gained culture medium mixed liquor in above-mentioned steps three in an aseptic environment
In；
In the step 4, stirring fermentation 12-48h, filters after fermentation, takes fermentation liquid under 25-30 DEG C of aerobic environment；
In the step 5, fermentation liquid post-processing the following steps are included:
1) gained fermentation liquid in above-mentioned steps four is placed in sterile sealing environment and is stood, keeping fermentation temperature is 30-40 DEG C, is held
Supervention ferment obtained mixture after 25-40 days；
2) honey is added in said mixture, and stirred evenly to get finished product, can be used for preparing pill, paste, aqua etc.
A variety of dosage forms.
According to the above technical scheme, the fresh fruit vegetable is that prune, grape, fig and blueberry are one such or wherein
Several combinations.
According to the above technical scheme, the step 1 3) in, after carrying out the 1st squeezing, pomace is mixed thoroughly loose, then carried out
2nd squeezing.
According to the above technical scheme, the step 1 4) in, mixing speed 35-50rpm, mixing time 3-5min.
According to the above technical scheme, in the step 3, cooled down using water-bath, bath temperature is 10 DEG C, and water bath time is
5-8min。
According to the above technical scheme, in the step 4, composite bacteria is hot clostruidium, acetone-butanol fusiform bud
Born of the same parents bacillus bites the two or three wherein any of fiber clostruidium, streptococcus thermophilus, lactobacillus plantarum and acetic acid bacteria.
According to the above technical scheme, in the step 4, the quality of composite bacteria is the 8- of the quality of culture medium mixed liquor
15%。
According to the above technical scheme, the step 5 1) in, it all needs to stir once completely daily, and discharge in sealing container
Gas.
Compared with prior art, the beneficial effects obtained by the present invention are as follows being: Morinda (Noni) medicinal and edible plant is mixed
Symphysis object fermentation composition and its application, it is weak that the high-content biological alkali contained in Morinda (Noni), which can improve acidic constitution,
Alkaline constitution, the macamides and Maca alkene contained in Maca can active balance human body hormone secretion, improve micro- life in vivo
State environment, balance conditioning intestine beneficial bacteria colony repair damaged cell and supplement internal various active biological enzyme, and radix bardanae contains human body
Required various amino acid, and content is higher, especially the amino acid content with special pharmacological effect is high, such as there is brain tonic to make
Asparatate accounts for the 25%-28% of total amino acid, and arginine accounts for 18%-20%, and contains the human bodies such as Ca, Mg, Fe, Mn, Zn
Required macroelement and microelement make contained microelement convenient for human intake, simultaneously using microbial fermentation technology
There is good auxiliary therapeutic action to treatment diabetes, disease of digestive system etc..
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings:
Fig. 1 is that technique of the invention founds flow chart.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution:
Embodiment 1:
A kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, formula include: Morinda (Noni), Ma
Card, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, hawthorn, quinoa, betel nut, prune, guava, wax-apple and honey, the matter of each component
Amount percentage composition is respectively: the Morinda (Noni) of 25-30%, the Maca of 15-25%, the fructus arctii of 10-15%, 8-12% fresh fruit
Vegetable, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, the betel nut of 3-8%, 3-8% prune,
1-3% guava, the wax-apple of 1-3% and 1-3% honey.
A kind of application of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, including step 1 are prepared
Culture medium mixed liquor；Step 2, sterilization treatment and cooling；Step 3, inoculation；Step 4, fermentation；Step 5, after fermentation liquid
Reason；
In step 1, prepare culture medium mixed liquor the following steps are included:
1) it is respectively according to the mass percentage of each component: 25% Morinda (Noni), 21% Maca, 10% fructus arctii, 8%
Fresh fruit vegetable, 8% roselle, 8% fructus hippophae, 3% hawthorn, 5% quinoa, 3% betel nut, 3% prune, 2% guava,
2% wax-apple and 2% honey are chosen, and are weighed according to the sum of weight percent for 1；
2) by hawthorn deseeding, and by Morinda (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, quinoa, betel nut, west
It is cleaned after plum, guava and the equal deseeding of wax-apple spare；
3) above-mentioned all raw materials are added in juice extractors, it are sufficiently squeezed the juice, after carrying out the 1st squeezing, pomace is mixed thoroughly it is loose,
The 2nd squeezing is carried out again；
4) 2-4 times of clean water is added and stirs rear spare, mixing speed 35-50rpm, mixing time 3-
5min；
In step 2, sterilization treatment and cooling the following steps are included:
1) it will be passed through 110-125 DEG C of water vapour in culture medium mixed liquor, carry out sterilization treatment 5-8min；
2) above-mentioned mixed liquor is poured into culture medium, and is cooled to 30-40 DEG C, cooled down using water-bath, bath temperature is 10 DEG C, water
The bath time is 5-8min；
In step 3, composite bacteria is added in an aseptic environment in above-mentioned steps three in gained culture medium mixed liquor, it is multiple
Combined bacteria kind is hot clostruidium, acetone-butanol clostruidium, bites fiber clostruidium, streptococcus thermophilus, plant
Object lactobacillus and acetic acid bacteria it is two or three wherein any, the quality of composite bacteria is the 8- of the quality of culture medium mixed liquor
15%；
In step 4, stirring fermentation 12-48h, filters after fermentation, takes fermentation liquid under 25-30 DEG C of aerobic environment；
In step 5, fermentation liquid post-processing the following steps are included:
1) gained fermentation liquid in above-mentioned steps four is placed in sterile sealing environment and is stood, keeping fermentation temperature is 30-40 DEG C, is held
Supervention ferment obtains mixture after 25-40 days, all need to stir once completely daily, and discharge the gas in sealing container；
2) honey is added in said mixture, and stirred evenly to get finished product, can be used for preparing pill, paste, aqua etc.
A variety of dosage forms.
Embodiment 2:
A kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, formula include: Morinda (Noni), Ma
Card, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, hawthorn, quinoa, betel nut, prune, guava, wax-apple and honey, the matter of each component
Amount percentage composition is respectively: the Morinda (Noni) of 25-30%, the Maca of 15-25%, the fructus arctii of 10-15%, 8-12% fresh fruit
Vegetable, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, the betel nut of 3-8%, 3-8% prune,
1-3% guava, the wax-apple of 1-3% and 1-3% honey.
A kind of application of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, including step 1 are prepared
Culture medium mixed liquor；Step 2, sterilization treatment and cooling；Step 3, inoculation；Step 4, fermentation；Step 5, after fermentation liquid
Reason；
In step 1, prepare culture medium mixed liquor the following steps are included:
1) it is respectively according to the mass percentage of each component: 28% Morinda (Noni), 18% Maca, 10% fructus arctii, 8%
Fresh fruit vegetable, 8% roselle, 8% fructus hippophae, 3% hawthorn, 5% quinoa, 3% betel nut, 3% prune, 2% guava,
2% wax-apple and 2% honey are chosen, and are weighed according to the sum of weight percent for 1；
2) by hawthorn deseeding, and by Morinda (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, quinoa, betel nut, west
It is cleaned after plum, guava and the equal deseeding of wax-apple spare；
3) above-mentioned all raw materials are added in juice extractors, it are sufficiently squeezed the juice, after carrying out the 1st squeezing, pomace is mixed thoroughly it is loose,
The 2nd squeezing is carried out again；
4) 2-4 times of clean water is added and stirs rear spare, mixing speed 35-50rpm, mixing time 3-
5min；
In step 2, sterilization treatment and cooling the following steps are included:
1) it will be passed through 110-125 DEG C of water vapour in culture medium mixed liquor, carry out sterilization treatment 5-8min；
2) above-mentioned mixed liquor is poured into culture medium, and is cooled to 30-40 DEG C, cooled down using water-bath, bath temperature is 10 DEG C, water
The bath time is 5-8min；
In step 3, composite bacteria is added in an aseptic environment in above-mentioned steps three in gained culture medium mixed liquor, it is multiple
Combined bacteria kind is hot clostruidium, acetone-butanol clostruidium, bites fiber clostruidium, streptococcus thermophilus, plant
Object lactobacillus and acetic acid bacteria it is two or three wherein any, the quality of composite bacteria is the 8- of the quality of culture medium mixed liquor
15%；
In step 4, stirring fermentation 12-48h, filters after fermentation, takes fermentation liquid under 25-30 DEG C of aerobic environment；
In step 5, fermentation liquid post-processing the following steps are included:
1) gained fermentation liquid in above-mentioned steps four is placed in sterile sealing environment and is stood, keeping fermentation temperature is 30-40 DEG C, is held
Supervention ferment obtains mixture after 25-40 days, all need to stir once completely daily, and discharge the gas in sealing container；
2) honey is added in said mixture, and stirred evenly to get finished product, can be used for preparing pill, paste, aqua etc.
A variety of dosage forms.
Embodiment 3:
A kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, formula include: Morinda (Noni), Ma
Card, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, hawthorn, quinoa, betel nut, prune, guava, wax-apple and honey, the matter of each component
Amount percentage composition is respectively: the Morinda (Noni) of 25-30%, the Maca of 15-25%, the fructus arctii of 10-15%, 8-12% fresh fruit
Vegetable, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, the betel nut of 3-8%, 3-8% prune,
1-3% guava, the wax-apple of 1-3% and 1-3% honey.
A kind of application of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, including step 1 are prepared
Culture medium mixed liquor；Step 2, sterilization treatment and cooling；Step 3, inoculation；Step 4, fermentation；Step 5, after fermentation liquid
Reason；
In step 1, prepare culture medium mixed liquor the following steps are included:
1) it is respectively according to the mass percentage of each component: 30% Morinda (Noni), 16% Maca, 10% fructus arctii, 8%
Fresh fruit vegetable, 8% roselle, 8% fructus hippophae, 3% hawthorn, 5% quinoa, 3% betel nut, 3% prune, 2% guava,
2% wax-apple and 2% honey are chosen, and are weighed according to the sum of weight percent for 1；
2) by hawthorn deseeding, and by Morinda (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, quinoa, betel nut, west
It is cleaned after plum, guava and the equal deseeding of wax-apple spare；
3) above-mentioned all raw materials are added in juice extractors, it are sufficiently squeezed the juice, after carrying out the 1st squeezing, pomace is mixed thoroughly it is loose,
The 2nd squeezing is carried out again；
4) 2-4 times of clean water is added and stirs rear spare, mixing speed 35-50rpm, mixing time 3-
5min；
In step 2, sterilization treatment and cooling the following steps are included:
1) it will be passed through 110-125 DEG C of water vapour in culture medium mixed liquor, carry out sterilization treatment 5-8min；
2) above-mentioned mixed liquor is poured into culture medium, and is cooled to 30-40 DEG C, cooled down using water-bath, bath temperature is 10 DEG C, water
The bath time is 5-8min；
In step 3, composite bacteria is added in an aseptic environment in above-mentioned steps three in gained culture medium mixed liquor, it is multiple
Combined bacteria kind is hot clostruidium, acetone-butanol clostruidium, bites fiber clostruidium, streptococcus thermophilus, plant
Object lactobacillus and acetic acid bacteria it is two or three wherein any, the quality of composite bacteria is the 8- of the quality of culture medium mixed liquor
15%；
In step 4, stirring fermentation 12-48h, filters after fermentation, takes fermentation liquid under 25-30 DEG C of aerobic environment；
In step 5, fermentation liquid post-processing the following steps are included:
1) gained fermentation liquid in above-mentioned steps four is placed in sterile sealing environment and is stood, keeping fermentation temperature is 30-40 DEG C, is held
Supervention ferment obtains mixture after 25-40 days, all need to stir once completely daily, and discharge the gas in sealing container；
2) honey is added in said mixture, and stirred evenly to get finished product, can be used for preparing pill, paste, aqua etc.
A variety of dosage forms.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (9)
1. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, it is characterised in that: formula includes: sea bar
Halberd (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, hawthorn, quinoa, betel nut, prune, guava, wax-apple and bee
The mass percentage of honey, each component is respectively: the Morinda (Noni) of 25-30%, the Maca of 15-25%, 10-15% fructus arctii,
The fresh fruit vegetable of 8-12%, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, 3-8% betel nut,
The prune of 3-8%, 1-3% guava, the wax-apple of 1-3% and 1-3% honey.
2. training is prepared in a kind of application of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition, including step 1
Support base mixed liquor；Step 2, sterilization treatment and cooling；Step 3, inoculation；Step 4, fermentation；Step 5, fermentation liquid post-processing；
It is characterized by:
In said step 1, prepare culture medium mixed liquor the following steps are included:
1) it is respectively according to the mass percentage of each component: the Morinda (Noni) of 25-30%, the Maca of 15-25%, 10-15%
Fructus arctii, the fresh fruit vegetable of 8-12%, the roselle of 8-10%, the fructus hippophae of 8-10%, the hawthorn of 3-8%, the quinoa of 5-10%, 3-8%
Betel nut, the prune of 3-8%, 1-3% guava, the wax-apple of 1-3% and 1-3% honey chosen, and according to weight percent
The sum of weighed for 1；
2) by hawthorn deseeding, and by Morinda (Noni), Maca, fructus arctii, fresh fruit vegetable, roselle, fructus hippophae, quinoa, betel nut, west
It is cleaned after plum, guava and the equal deseeding of wax-apple spare；
3) above-mentioned all raw materials are added in juice extractor, it is sufficiently squeezed the juice；
4) clean water of 2-4 times of raw material total weight of addition stirs rear spare；
In the step 2, sterilization treatment and cooling the following steps are included:
1) it will be passed through 110-125 DEG C of water vapour in culture medium mixed liquor, carry out sterilization treatment 5-8min；
2) above-mentioned mixed liquor is poured into culture medium, and is cooled to 30-40 DEG C；
In the step 3, composite bacteria is added to gained culture medium mixed liquor in above-mentioned steps three in an aseptic environment
In；
In the step 4, stirring fermentation 12-48h, filters after fermentation, takes fermentation liquid under 25-30 DEG C of aerobic environment；
In the step 5, fermentation liquid post-processing the following steps are included:
1) gained fermentation liquid in above-mentioned steps four is placed in sterile sealing environment and is stood, keeping fermentation temperature is 30-40 DEG C, is held
Supervention ferment obtained mixture after 25-40 days；
2) honey is added in said mixture, and stirred evenly to get finished product, can be used for preparing pill, paste, aqua etc.
A variety of dosage forms.
3. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 1, special
Sign is: the fresh fruit vegetable is prune, grape, fig and blueberry is one such or several combinations therein.
4. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 2 is answered
With, it is characterised in that: the step 1 3) in, after carrying out the 1st squeezing, pomace is mixed thoroughly loose, then carries out the 2nd squeezing.
5. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 2 is answered
With, it is characterised in that: the step 1 4) in, mixing speed 35-50rpm, mixing time 3-5min.
6. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 2 is answered
With, it is characterised in that: in the step 3, cooled down using water-bath, bath temperature is 10 DEG C, water bath time 5-8min.
7. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 2 is answered
With, it is characterised in that: in the step 4, composite bacteria is hot clostruidium, acetone-butanol clostruidium, bites fibre
Tie up the two or three wherein any of clostruidium, streptococcus thermophilus, lactobacillus plantarum and acetic acid bacteria.
8. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 2 is answered
With, it is characterised in that: in the step 4, the quality of composite bacteria is the 8-15% of the quality of culture medium mixed liquor.
9. a kind of Morinda (Noni) medicinal and edible plant mixed biologic fermentation composition according to claim 2 is answered
With, it is characterised in that: the step 5 1) in, it all needs to stir once completely daily, and discharge the gas in sealing container.
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| CN103859546A (en) * | 2014-04-08 | 2014-06-18 | 杜道林 | Natural multifunctional Noni compound drink and preparation method thereof |
| CN107307129A (en) * | 2017-08-09 | 2017-11-03 | 山东博华高效生态农业科技有限公司 | A kind of ferment drink and its production technology with invigorating qi for consolidating superficies health-care efficacy |
| CN107510046A (en) * | 2017-09-12 | 2017-12-26 | 安徽养生天下生物科技有限公司 | A kind of beauty comprehensive enzyme drink and preparation method thereof |
| CN108851064A (en) * | 2018-08-24 | 2018-11-23 | 唐山市奥源生物科技有限公司 | A kind of Chinese medicine and health food of fermentation |
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- 2018-12-05 CN CN201811483162.XA patent/CN109567162A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859546A (en) * | 2014-04-08 | 2014-06-18 | 杜道林 | Natural multifunctional Noni compound drink and preparation method thereof |
| CN107307129A (en) * | 2017-08-09 | 2017-11-03 | 山东博华高效生态农业科技有限公司 | A kind of ferment drink and its production technology with invigorating qi for consolidating superficies health-care efficacy |
| CN107510046A (en) * | 2017-09-12 | 2017-12-26 | 安徽养生天下生物科技有限公司 | A kind of beauty comprehensive enzyme drink and preparation method thereof |
| CN108851064A (en) * | 2018-08-24 | 2018-11-23 | 唐山市奥源生物科技有限公司 | A kind of Chinese medicine and health food of fermentation |
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