CN110122859A - A kind of jerusalem artichoke ferment and the preparation method and application thereof - Google Patents
A kind of jerusalem artichoke ferment and the preparation method and application thereof Download PDFInfo
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- CN110122859A CN110122859A CN201910447620.2A CN201910447620A CN110122859A CN 110122859 A CN110122859 A CN 110122859A CN 201910447620 A CN201910447620 A CN 201910447620A CN 110122859 A CN110122859 A CN 110122859A
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- ferment
- jerusalem artichoke
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- fermentation
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 41
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 5
- 230000000968 intestinal effect Effects 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 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 abstract description 3
- 150000002632 lipids Chemical class 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 230000002269 spontaneous effect Effects 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- ZGXJTSGNIOSYLO-UHFFFAOYSA-N 88755TAZ87 Chemical compound NCC(=O)CCC(O)=O ZGXJTSGNIOSYLO-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229940118199 levulan Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of jerusalem artichoke ferment and the preparation method and application thereof, belong to food processing field.The present invention is, by secondary spontaneous fermentation, jerusalem artichoke ferment to be made using jerusalem artichoke as raw material.In ferment forming process, oligofructose bioactive substance is formd, is had and is promoted intestinal bifidobacteria growth and breeding, improve blood lipid, reduce the health-care efficacies such as blood glucose level, is a kind of pure natural health food.
Description
Technical field
The present invention relates to a kind of jerusalem artichoke ferment and the preparation method and application thereof, and in particular to one kind contains oligofructose activity
The preparation method of the jerusalem artichoke ferment of ingredient, belongs to food processing field.
Background technique
Ferment is using plant, animal or edible mushroom as raw material, and the one kind for undergoing microbial fermentation and being formed has specific life
The fermented product of object active constituent.In China, ferment, which is mostly fermented using the food materials of integration of drinking and medicinal herbs class or Chinese herbal medicine as raw material, to be brewed
It forms, is typical Traditional health care food.It is various in style in recent years, ferment industry development is rapid, still, it is nearly all with
The relevant patent of ferment is all using enzyme as main active, therefore, in the design and ferment preparation process of ferment production technology
In, using in product enzymatic activity and enzyme class as index, seriously constrain the development of ferment industry.
Jerusalem artichoke also known as Jerusalem artichoke, Jerusalem artichoke are a kind of many years perennial root herbaceous plant, originate in North America, incoming by Europe
China, drought resisting of resisting cold can be grown in the barren soil such as salt-soda soil, sandy bare land, and underground stem tuber is rich in the fructose polymers such as synanthrin,
It is edible.The bulk composition synanthrin of jerusalem artichoke is to be polymerize as 2~60 fructose by fructose made of β -2,1- glucosides key connection
Object forms oligofructose after microbial fermentation is degraded.Studying through domestic and international academic institution confirms, mankind itself cannot utilize low
Fructooligosaccharides, but it can be greatly facilitated the growth and breeding of intestinal bifidobacteria, for adjusting organism balance, restoring gastrointestinal function, rush
Play the role of into metabolism, the various diseases of prevention, maintenance human health particularly important, is that human health is most representative
Function sugar product.Experimental data also demonstrates that the reduction of fasting blood-glucose is oligofructose short chain rouge caused by colon fermentation
Fat acid as a result, therefore, oligofructose can treat diabetes.
Synanthrin is because of its special chemical structure, and most microorganisms all can not be by its catabolism, only only a few
Amphimicrobe can be degraded and be utilized.And these can decompose the microorganism of synanthrin mostly with yeast and lactic acid bacteria etc.
It is the required microbial flora that ferment is brewed based on probiotics.For this purpose, the problem that the present invention is difficult to degrade for synanthrin, with jerusalem artichoke
For raw material, a kind of jerusalem artichoke ferment containing oligofructose active constituent is developed.
Summary of the invention
The purpose of the present invention is being directed to the levulan for the metabolism that is difficult to be decomposed in jerusalem artichoke, provide a kind of living rich in oligofructose
The jerusalem artichoke ferment preparation method of property ingredient.
The purpose of the present invention is achieved through the following technical solutions:
1) fresh 10~12kg of jerusalem artichoke is taken, sunning drains surface moisture, cut into serving pieces after being eluted with water；
2) jerusalem artichoke slice is placed in ferment round, 100L water, closed container, and external connection fermentation bung is added；
3) it completes to ferment for the first time in ferment round；
4) ferment round is uncapped stirring 15~after twenty minutes, container closure and external connection fermentation bung, is completed second
Fermentation；
5) jerusalem artichoke piece is transferred in juice extractor together with fermentation liquid, carries out juicing filtering, remove filter residue, obtain ferment hair
Zymotic fluid；
6) ferment fermentation liquid is sterilized by pasteurizer, is filling, that is, jerusalem artichoke ferment finished product is made.
Further, in above-mentioned technical proposal, the fresh jerusalem artichoke in step 1) is the fresh rhizome of jerusalem artichoke.
Further, in above-mentioned technical proposal, the first time fermentation temperature of step 3) is 25~30 DEG C, Anaerobic culturel 5~6
It.
Further, in above-mentioned technical proposal, second of fermentation temperature of step 4) is 25~30 DEG C, fermented and cultured 60~
80 days.
Further, the jerusalem artichoke ferment that the preparation method is prepared according to the above technical scheme.
Further, the jerusalem artichoke ferment of above-mentioned technical proposal preparation is preparing the application in health care product.
Further, the health care product includes promoting intestinal bifidobacteria growth and breeding, improving blood lipid, reduce blood glucose level
Health care product.
Further, in above-mentioned technical proposal, the ferment round includes tank body 1, the top of the tank body 1 have into
Material mouth 2, the tank body side lower of the tank body 1 have a discharge port 7, the top of the tank body 1 and the side of feed inlet 2 be equipped with into
Outlet 8 is arranged at the mouth of a river 3, the bottom of the tank body 1, and there is a circulation in 1 side of tank body close to top and at bottom respectively
The mouth of a river 4, the circulation mouth of a river 4 are located at the two sides of tank body 1, and the other side of the 1 top feed mouth 2 of tank body is equipped with exhaust pipe
Road 5, the gas exhaust piping 5 connect fermentor 1 and fermentation bung 6.
Jerusalem artichoke ferment in the present invention is, therein jerusalem artichoke main composition manufactured through microbial fermentation by raw material of jerusalem artichoke
Synanthrin is by β -2, and fructose polymer made of 1- glucosides key connection can be degraded to oligofructose.
Oligofructose is a kind of natural active matter, and the growth that can be greatly facilitated intestinal bifidobacteria and lactic acid bacteria is numerous
It grows, improves intestinal microflora ratio, be effectively reduced serum cholesterol and triglyceride etc., enhancing development and prevent bone
Matter osteoporosis, improves the immunity of the human body.Meanwhile oligofructose also can bidirectional modulation sugar balance, reduce blood sugar concentration, mitigate glycosuria
Disease symptoms.
Figure of description
Fig. 1 is ferment round.
In figure: tank body 1, feed inlet 2, water inlet 3, circulation the mouth of a river 4, gas exhaust piping 5, fermentation bung 6, discharge port 7, outlet 8,
Support frame 9.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.Below with reference to embodiment, the present invention is further described:
Embodiment 1
1) after being rinsed with water clean jerusalem artichoke, sunning drains surface moisture, is sliced；
2) jerusalem artichoke slice 10kg is weighed, is placed in the ferment round (as shown in Figure 1) equipped with 100L water, sealed fermenting
Container, and the external connection fermentation bung on container；
3) adjustment ferment round temperature is to 25~30 DEG C, under conditions of keeping temperature to stablize, cultivates 6 days；
4) ferment round is uncapped, after being sufficiently stirred 15 minutes, by container closure, and external connection fermentation bung, 25~
Under the conditions of 30 DEG C, continues fermentation and brew 60 days；
5) it opens ferment and opens round, jerusalem artichoke piece is transferred in squeezer together with fermentation liquid, juicing filtering is to remove
Filter residue is removed, ferment fermentation liquid is obtained；
6) ferment fermentation liquid is filling after pasteurizer sterilizes, jerusalem artichoke ferment finished product is made.
Ferment round as shown in Figure 1 includes tank body 1, and feed inlet 2 is arranged at the top of the tank body 1, the tank body 1
Tank body side lower has a discharge port 7, the top of the tank body 1 and is equipped with water inlet 3 in the side of feed inlet 2, the tank body 1
Outlet 8 is arranged at bottom, and there are a circulation mouth of a river 4, the circulation mouth of a river in 1 side of tank body close to top and at bottom respectively
4 are located at the two sides of tank body 1, and the other side of the 1 top feed mouth 2 of tank body is equipped with gas exhaust piping 5, the gas exhaust piping 5
Connect fermentor 1 and fermentation bung 6.
Claims (7)
1. a kind of jerusalem artichoke ferment preparation method, which comprises the steps of:
1) fresh 10~12kg of jerusalem artichoke is taken, sunning drains surface moisture, cut into serving pieces after being eluted with water；
2) jerusalem artichoke slice is placed in ferment round, 95~100L water, closed container, and external connection fermentation bung is added；
3) it completes to ferment for the first time in ferment round；
4) ferment round is uncapped stirring 15~after twenty minutes, container closure and external connection fermentation bung, completes second and ferments；
5) jerusalem artichoke piece is transferred in juice extractor together with fermentation liquid, carries out juicing filtering, remove filter residue, obtain ferment fermentation
Liquid；
6) ferment fermentation liquid is sterilized by pasteurizer, is filling, that is, jerusalem artichoke ferment finished product is made.
2. the preparation method of jerusalem artichoke ferment according to claim 1, which is characterized in that the fresh chrysanthemum in the step 1)
Taro is the fresh rhizome of jerusalem artichoke.
3. the preparation method of jerusalem artichoke ferment according to claim 1, which is characterized in that the first time of the step 3) ferments
Temperature is 25~30 DEG C, Anaerobic culturel 5~6 days.
4. the preparation method of jerusalem artichoke ferment according to claim 1, which is characterized in that second of fermentation of the step 4)
Temperature is 25~30 DEG C, fermented and cultured 60~80 days.
5. a kind of jerusalem artichoke ferment that preparation method according to claim 1-4 is prepared.
6. jerusalem artichoke ferment according to claim 5 is preparing the application in health care product.
7. application according to claim 6, which is characterized in that the health care product includes promoting intestinal bifidobacteria growth numerous
The health care product growing, improve blood lipid, reducing blood glucose level.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910447620.2A CN110122859A (en) | 2019-05-27 | 2019-05-27 | A kind of jerusalem artichoke ferment and the preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910447620.2A CN110122859A (en) | 2019-05-27 | 2019-05-27 | A kind of jerusalem artichoke ferment and the preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110122859A true CN110122859A (en) | 2019-08-16 |
Family
ID=67582228
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910447620.2A Pending CN110122859A (en) | 2019-05-27 | 2019-05-27 | A kind of jerusalem artichoke ferment and the preparation method and application thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150057A (en) * | 2020-01-15 | 2020-05-15 | 李宪臻 | Vinasse enzyme and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614857A (en) * | 2015-12-29 | 2016-06-01 | 江苏碧青园海洋生物科技有限公司 | Preparation method of south jerusalem artichoke No.9 solid enzyme |
| CN107411065A (en) * | 2017-05-31 | 2017-12-01 | 云南肠和健康科技股份有限公司 | A kind of jerusalem artichoke ferment and preparation method thereof, preparation and application |
| CN109222079A (en) * | 2018-10-02 | 2019-01-18 | 徐州康汇百年食品有限公司 | A kind of production method of jerusalem artichoke leaves ferment |
| CN109699972A (en) * | 2019-03-19 | 2019-05-03 | 小甑科技（深圳）有限公司 | A kind of preparation method of jerusalem artichoke ferment freeze-dried powder |
-
2019
- 2019-05-27 CN CN201910447620.2A patent/CN110122859A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614857A (en) * | 2015-12-29 | 2016-06-01 | 江苏碧青园海洋生物科技有限公司 | Preparation method of south jerusalem artichoke No.9 solid enzyme |
| CN107411065A (en) * | 2017-05-31 | 2017-12-01 | 云南肠和健康科技股份有限公司 | A kind of jerusalem artichoke ferment and preparation method thereof, preparation and application |
| CN109222079A (en) * | 2018-10-02 | 2019-01-18 | 徐州康汇百年食品有限公司 | A kind of production method of jerusalem artichoke leaves ferment |
| CN109699972A (en) * | 2019-03-19 | 2019-05-03 | 小甑科技（深圳）有限公司 | A kind of preparation method of jerusalem artichoke ferment freeze-dried powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150057A (en) * | 2020-01-15 | 2020-05-15 | 李宪臻 | Vinasse enzyme and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20190816 |