CN109645462A - 一种苦荞麦酵素及其制备方法 - Google Patents
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Abstract
本发明公开了一种苦荞麦酵素及其制备方法。所述苦荞麦酵素由枯草芽孢杆菌,乳酸菌和酵母菌联合发酵苦荞麦制成。为了增强其解酒功能,引入聚合草同苦荞麦联合发酵。本发明制备的苦荞麦酵素,以苦荞麦作为原料,采用枯草芽孢杆菌,乳酸菌和酵母菌联合发酵制成,具有抗氧化,抗菌,解酒,美白,抗疲劳等多种功效,苦荞麦与聚合草的根茎粗粉联合发酵,具有协同增效功能,更加促进解酒功效的发挥。
Description
技术领域
本发明属于酵素制备技术领域,具体涉及一种苦荞麦酵素及其制备方法和在解酒中的应用。
背景技术
酵素是以乳酸菌等益生菌发酵粮食、蔬菜、果品而成的一种富含生物酶及乳酸、醋酸和少量乙醇等代谢产物的一种功能食品,广义的讲,我国的传统产品如纳豆、泡菜、豆瓣酱等也可以称为酵素。微生物发酵酵素主要的功效酶包括淀粉酶、脂肪酶、蛋白酶和超氧化物歧化酶。微生物酵素还具有平衡机体,美白,抗衰老等保健功能。
微生物发酵的酵素能增强原料物质的营养,以糙米酵素为例,糙米经过酵母菌等益生菌发酵,其营养价值不仅超过糙米本身,而且糙米酵素的淀粉酶和蛋白酶酶活也有显著增强,具有较强还原性的谷光氨肽的浓度也有所增加。
苦荞麦(学名:Fagopyrum tataricum(L.)Gaertn.),一年生草本植物。茎直立,高30-70厘米,分枝,绿色或微逞紫色,有细纵棱,一侧具乳头状突起,叶宽三角形,长2-7厘米,两面沿叶脉具乳头状突起,下部叶具长叶柄,上部叶较小具短柄。生长在田边、路旁、山坡、河谷等潮湿地带,在中国东北、华北、西北等地都有分布。苦荞麦性味苦、平、寒,有益气力、续精神、利耳目、降气宽肠健胃的作用。苦荞麦含生物类黄酮、多种维生素、18种氨基酸、粗蛋白、叶绿素及其硒、锌、镁、铬、钙等矿物质及微量元素。尚没有苦荞麦酵素产品的开发利用报道。
发明内容
本发明的目的在于提供一种苦荞麦酵素。
本发明的目的还在于提供上述苦荞麦酵素的制备方法。
本发明的目的还在于提供上述苦荞麦酵素在解酒中的应用。
一种苦荞麦酵素,所述苦荞麦酵素由枯草芽孢杆菌,乳酸菌和酵母菌联合发酵苦荞麦制成。
所述苦荞麦酵素由枯草芽孢杆菌,乳酸菌和酵母菌联合发酵苦荞麦和聚合草制成;所述苦荞麦和聚合草的质量比为10:(2-5)。
所述苦荞麦酵素由枯草芽孢杆菌,乳酸菌和酵母菌联合发酵苦荞麦和聚合草制成;所述苦荞麦和聚合草的质量比为10:(2-5)。
聚合草为丛生型多年生草本,高30-90厘米,全株被向下稍弧曲的硬毛和短伏毛。根发达、主根粗壮,淡紫褐色。茎数条,直立或斜升,有分枝。基生叶通常50-80片,最多可达200片,具长柄,叶片带状披针形、卵状披针形至卵形,长30-60厘米,宽10-20厘米,稍肉质,先端渐尖;茎中部和上部叶较小,无柄,基部下延。
聚合草的干品粗蛋白含量为24.3%~26.5%,含有尿囊素(allantoin)的成分,可以刺激新细胞生长,外用治疗创伤,可促进伤口愈合。药用根茎,还有活血凉血、清热解毒的功能。聚合草传统用于观赏植物或饲草,发明人发现其根茎的发酵产物有明显的解酒功效。
上述苦荞麦酵素的制备方法,按照如下步骤进行:
(1)将苦荞麦与红糖混合,杀菌后,加入无菌水,搅拌均匀;
(2)接种枯草芽孢杆菌,乳酸菌和酵母菌,搅拌均匀,25-38℃发酵3-5d;
(3)将发酵料送入超声池,在超声强度0.1-0.2w/cm3条件下超声70-100min;然后再发酵8-12d;
(4)发酵完成后将发酵液经过25-35目过滤筛粗过滤,然后再经过100-120目过滤筛细过滤,制成苦荞麦酵素饮品。
步骤(1)所述苦荞麦与红糖的用量质量比为1:(1-3)。
步骤(1)所述苦荞麦和红糖质量之和与无菌水的用量比为1:(8-12)。
步骤(1)中还加入聚合草的干燥根粉,加入量占苦荞麦重量的20-60%。
接种枯草芽孢杆菌制剂的量为苦荞麦质量的0.5-2%,所述枯草芽孢杆菌制剂中枯草芽孢杆菌活菌的含量为1-3X108cfu/g。
接种乳酸菌制剂的量为苦荞麦质量的0.5-2%,所述乳酸菌制剂中乳酸菌活菌的含量为1-3X108cfu/g。
接种酵母菌制剂的量为苦荞麦质量的0.5-2%,所述酵母菌制剂中酵母菌活菌的含量为1-3X108cfu/g。
上述苦荞麦酵素在制备具有下述功能的产品中的应用:
(1)抗氧化功能;
(2)抗菌功能;
(3)解酒功能;
(4)美白功能;
(5)抗疲劳功能。
本发明的有益效果:本发明制备的苦荞麦酵素,以苦荞麦作为原料,采用枯草芽孢杆菌,乳酸菌和酵母菌发酵制成,具有抗氧化,抗菌,解酒,美白,抗疲劳等多种功效,苦荞麦与聚合草的根茎粗粉联合发酵,具有协同增效功能,更加促进解酒功效的发挥。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实验所用枯草芽孢杆菌,乳酸菌和酵母菌购买自上海北诺生物科技有限公司。下述实验中采用的试剂若无其他说明,均为常规试剂,实验方法若无其他说明,均为常规实验方法。
实施例1
一种苦荞麦酵素的制备方法,按照如下步骤进行:
(1)取苦荞麦10kg,磨粉,与20kg红糖混合,加入无菌水300L,搅拌均匀;
(2)接种枯草芽孢杆菌,乳酸菌和酵母菌,搅拌均匀,32℃发酵4d;接种枯草芽孢杆菌制剂的量为100g,枯草芽孢杆菌制剂中枯草芽孢杆菌活菌的含量为2X108cfu/g;接种乳酸菌制剂的量为100g,乳酸菌制剂中乳酸菌活菌的含量为1X108cfu/g;接种酵母菌制剂的量为100g,酵母菌制剂中酵母菌活菌的含量为1X108cfu/g;
(3)将发酵料送入超声池,在超声强度0.15w/cm3条件下超声90min;然后再发酵10d;
(4)发酵完成后将发酵液经过30目过滤筛粗过滤,然后再经过110目过滤筛细过滤,制成苦荞麦酵素饮品。
实施例2
一种苦荞麦酵素的制备方法,按照如下步骤进行:
(1)取苦荞麦10kg,聚合草的根干品3kg,磨粉,与20kg红糖混合,加入无菌水300L,搅拌均匀;
(2)接种枯草芽孢杆菌,乳酸菌和酵母菌,搅拌均匀,32℃发酵4d;接种枯草芽孢杆菌制剂的量为100g,枯草芽孢杆菌制剂中枯草芽孢杆菌活菌的含量为2X108cfu/g;接种乳酸菌制剂的量为100g,乳酸菌制剂中乳酸菌活菌的含量为1X108cfu/g;接种酵母菌制剂的量为100g,酵母菌制剂中酵母菌活菌的含量为1X108cfu/g;
(3)将发酵料送入超声池,在超声强度0.15w/cm3条件下超声90min;然后再发酵10d;
(4)发酵完成后将发酵液经过30目过滤筛粗过滤,然后再经过110目过滤筛细过滤,制成苦荞麦酵素饮品。
对比例1
一种苦荞麦酵素的制备方法,按照如下步骤进行:
(1)取苦荞麦10kg,磨粉,与20kg红糖混合,加入无菌水300L,搅拌均匀;
(2)接种枯草芽孢杆菌,乳酸菌和酵母菌,搅拌均匀,32℃发酵14d;接种枯草芽孢杆菌制剂的量为100g,枯草芽孢杆菌制剂中枯草芽孢杆菌活菌的含量为2X108cfu/g;接种乳酸菌制剂的量为100g,乳酸菌制剂中乳酸菌活菌的含量为1X108cfu/g;接种酵母菌制剂的量为100g,酵母菌制剂中酵母菌活菌的含量为1X108cfu/g;
(3)发酵完成后将发酵液经过30目过滤筛粗过滤,然后再经过110目过滤筛细过滤,制成苦荞麦酵素饮品。
实验例1:样品中GABA(γ-氨基丁酸)的测定
采用高效液相色谱法,对照实验样品为苦荞麦磨粉浸泡10h后的浸出液;测试步骤如下:
(1)衍生试剂的配制:精确称取OPA 0.1g、β-巯基乙醇130μL溶解在1m L乙腈和0.5m L甲醇中,然后加入用0.5M硼酸溶液定容至20m L;
(2)硼酸缓冲液的配制:取硼酸0.62g和KOH 0.52g溶于20m L蒸馏水中;
(3)流动相A(乙酸钠缓冲液)的配制:取无水乙酸钠8.0g溶于1000m L双蒸水,加入三乙胺220μL,用5%冰醋酸调p H为7.2,再加入5m L的四氢呋喃,混匀后过0.22um过滤膜;
(4)流动相B的配制:取8.0g乙酸钠,用双蒸水定容至1000m L,然后用2%的乙酸溶液调节p H为7.2,再按乙酸钠溶液:乙腈:甲醇=1:2:2(体积比)混合后过0.22um针孔过滤膜;
(5)样品的衍生:吸取衍生试剂和预处理后的发酵液按照1:1的比例混合,室温反应5min,取20μL进样;
(6)色谱分析:采用C18色谱柱(4.6mm×250mm),A、B混合流动相流速为1.0m L/min,柱温30℃,检测波长338nm,梯度洗脱;
(7)标准曲线的绘制与样品分析:精确称量GABA标准品10mg,用去离子水定容至100mL,然后精确量取5、10、20、30、40、50μL的标准品溶液,分别加入495、490、480、470、450mL的双蒸水,衍生测定,然后按照峰面积和GABA浓度绘制标准曲线;
GABA浓度(x)在0-5.0g/L的范围内与峰面积(y)的线性方程为:y=519266.54x-17195.85,R2=0.9980。
按照标准曲线方程根据样品的峰面积计算样品中的GABA浓度,测试结果见表1:
表1
注:*代表与实施例1组比较P<0.05;**代表P<0.01。
由表1可以看出,实施例1制备的苦荞麦酵素中GABA含量远远大于未发酵的原料产品(对照组,P<0.01),实施例2中加入聚合草联合发酵,GABA含量显著增加,对比例1未采用超声处理,GABA含量显著降低,证明超声处理有利于微生物生长,从而增加GABA的产量。
实验例2:小鼠解酒实验
实验用衡水老白干(67度):购自永辉超市;酒无罪药物,购自幸福人药房,其主要成分为葛根;ICR小鼠:6-8周龄,雄性标重,购自凯学生物科技(上海)有限公司。
随机选取50只雄性小鼠,于当日20:00禁食,次日8:00停止,然后每组分别按照0.1、0.15、0.2、0.25、0.3mL/10g的剂量对选取的50只雄性小鼠灌胃饮用酒,同时观察灌酒小鼠的醉酒数量、醉酒时间及死亡数量。小鼠是否醉酒以小鼠的翻正反射消失作为判断指标。
饮用酒量的选择试验结果显示以0.1、0.15、0.2、0.25、0.3m L/10g分别给小鼠灌胃饮用白酒,0.2m L/10g及其以上剂量组即有小鼠发生急性酒精中毒死亡,而0.15m L/10g剂量既有翻正反射消失,使小鼠呈现醉酒状态(翻正反射消失)而又无小鼠死亡,所以本试验选用0.15mL/10g饮用酒量。
先对小鼠灌胃饮用酒,经过5min后再对小鼠灌胃实施例1,实施例2及对比例1的苦荞麦酵素。取60只雄性小鼠,随机分为5组,每组12只,5组分别命名为:空白对照组、阳性对照组、实施例1组、实施例2组、对比例1组。在试验前先对小鼠禁食12h,然后按照0.15m L/10g的剂量分别给空白对照组、阳性对照组、实施例1组、实施例2组、对比例1组灌胃饮用酒。5组试验组要求均在灌胃饮用酒5min后按照0.15m L/10g剂量灌胃样品和药物,然后记录5组小鼠翻正反射消失时间(醉酒潜伏时间min)和翻正反射恢复时间(醒酒时间min)。测试结果见表2:
表2
注:*代表与实施例1组比较P<0.05;**代表P<0.01。
由表2可以看出,实施例1组的小鼠相对于空白对照组醉酒潜伏时间明显延长,醒酒时间显著缩短,接近阳性对照组,实施例2组的小鼠相对于实施例1组,醉酒潜伏时间明显延长,醒酒时间显著缩短,优于阳性对照组,对比例1组小鼠相对于实施例1组,醉酒潜伏时间明显缩短,醒酒时间显著延长,但好于空白对照组。
Claims (10)
1.一种苦荞麦酵素,其特征在于,所述苦荞麦酵素由枯草芽孢杆菌,乳酸菌和酵母菌联合发酵苦荞麦制成。
2.根据权利要求1所述的苦荞麦酵素,其特征在于,所述苦荞麦酵素由枯草芽孢杆菌,乳酸菌和酵母菌联合发酵苦荞麦和聚合草制成;所述苦荞麦和聚合草的质量比为10:(2-5)。
3.权利要求1所述苦荞麦酵素的制备方法,其特征在于,按照如下步骤进行:
(1)将苦荞麦与红糖混合,杀菌后,加入无菌水,搅拌均匀;
(2)接种枯草芽孢杆菌,乳酸菌和酵母菌,搅拌均匀,25-38℃发酵3-5d;
(3)将发酵料送入超声池,在超声强度0.1-0.2w/cm3条件下超声70-100min;然后再发酵8-12d;
(4)发酵完成后将发酵液经过25-35目过滤筛粗过滤,然后再经过100-120目过滤筛细过滤,制成苦荞麦酵素饮品。
4.根据权利要求3所述苦荞麦酵素的制备方法,其特征在于,步骤(1)所述苦荞麦与红糖的用量质量比为1:(1-3)。
5.根据权利要求3所述苦荞麦酵素的制备方法,其特征在于,步骤(1)所述苦荞麦和红糖质量之和与无菌水的用量比为1:(8-12)。
6.根据权利要求3所述苦荞麦酵素的制备方法,其特征在于,步骤(1)中还加入聚合草的干燥根粉,加入量占苦荞麦重量的20-60%。
7.根据权利要求3所述苦荞麦酵素的制备方法,其特征在于,接种枯草芽孢杆菌制剂的量为苦荞麦质量的0.5-2%,所述枯草芽孢杆菌制剂中枯草芽孢杆菌活菌的含量为1-3X108cfu/g。
8.根据权利要求3所述苦荞麦酵素的制备方法,其特征在于,接种乳酸菌制剂的量为苦荞麦质量的0.5-2%,所述乳酸菌制剂中乳酸菌活菌的含量为1-3X108cfu/g。
9.根据权利要求3所述苦荞麦酵素的制备方法,其特征在于,接种酵母菌制剂的量为苦荞麦质量的0.5-2%,所述酵母菌制剂中酵母菌活菌的含量为1-3X108cfu/g。
10.权利要求1-9所述苦荞麦酵素在制备具有下述功能的产品中的应用:
(1)抗氧化功能;
(2)抗菌功能;
(3)解酒功能;
(4)美白功能;
(5)抗疲劳功能。
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CN112998252A (zh) * | 2021-01-17 | 2021-06-22 | 贵州大学 | 一种微生物复合发酵的苦荞酵素及其制备方法 |
CN112998253A (zh) * | 2021-01-17 | 2021-06-22 | 贵州大学 | 一种利用多菌种发酵的苦荞酵素及其制备方法 |
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CN112998252A (zh) * | 2021-01-17 | 2021-06-22 | 贵州大学 | 一种微生物复合发酵的苦荞酵素及其制备方法 |
CN112998253A (zh) * | 2021-01-17 | 2021-06-22 | 贵州大学 | 一种利用多菌种发酵的苦荞酵素及其制备方法 |
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