CN110140910A - A kind of sea-buckthorn comprehensive enzyme and preparation method thereof - Google Patents
A kind of sea-buckthorn comprehensive enzyme and preparation method thereof Download PDFInfo
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- CN110140910A CN110140910A CN201910462548.0A CN201910462548A CN110140910A CN 110140910 A CN110140910 A CN 110140910A CN 201910462548 A CN201910462548 A CN 201910462548A CN 110140910 A CN110140910 A CN 110140910A
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- 210000001624 hip Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 210000001539 phagocyte Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 208000005069 pulmonary fibrosis Diseases 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 208000020029 respiratory tract infectious disease Diseases 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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- 239000000341 volatile oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of sea-buckthorn comprehensive enzyme, the raw material including following parts by weight: 30-50 parts of sea-buckthorn, 5-10 parts of trifoliate orange Dulcis, 10-15 parts of pineapple, 10-20 parts of pawpaw, 10-15 parts of cherry, 5-10 parts of fructus arctii, 10-15 parts of ginkgo, 5-10 parts of peach, sweet 10-20 parts of pears, 5-10 parts of grape, 10-15 parts of apple.The present invention is using sea-buckthorn as major ingredient, trifoliate orange Dulcis etc. is used as auxiliary material, sea-buckthorn comprehensive enzyme is prepared using the method for fermentation, nutritional ingredient is complete in ferment, drinking the ferment can satisfy function of human body demand, the phenolic compound in ferment has anti-oxidant, antitumor action simultaneously, and flavone compound can enhance human tolerance, reduces blood cholesterol levels.
Description
Technical field
The present invention relates to ferment production technical fields, and in particular to a kind of sea-buckthorn comprehensive enzyme and preparation method thereof.
Background technique
Vitamin C content is high in sea buckthorn fruit, is known as the laudatory title of the king of vitamin C；Sea-buckthorn is the system of plant He its fruit
Claim, it is a kind of fallen leaves property shrub that plant sea-buckthorn, which is Elaeangnaceae Hippophne, and the country is distributed in the ground such as North China, northwest, southwest, husky
Spine is medicinal and edible plant, the root of sea-buckthorn, stem, leaf, flower, fruit, especially sea buckthorn fruit nutriment rich in and biology
Active material can be widely applied to many fields of the national economy such as food, medicine, light industry, space flight, agriculture and animal husbandry fishery, sea-buckthorn
Fruit medicine has the effect of relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis, modern medicine study, and sea-buckthorn can reduce cholesterol, delays
Angina pectoris attacks are solved, there are also the effects for preventing and treating coronary atherosclerotic heart disease.
Sea-buckthorn has king's laudatory title of ferment, to know that sea-buckthorn has many benefits, thus sea-buckthorn ferment to human body
Element is higher and higher by the attention rate of consumer, but how to prepare a kind of mouthfeel hobby that can have not only met consumer, but also have
There is still a need for further research and development for the ferment of high health care surcharge.
Existing Chinese patent literature publication number: CN109463752A discloses a kind of sea-buckthorn composite enzyme, including following heavy
Measure the raw material of part: 8-12 parts of seabuckthorn seeds, 4-6 parts of endothelium corneum gigeriae galli, 8-12 parts of Fermented Soybean, 8-12 parts of corn, 1-2 parts of sugar, sea-buckthorn stem powder
45-55 parts, full potato starch 18-20 parts dry, Rosa roxburghii Tratt 12-15 parts dry, 13-15 parts of Fructus Hordei Germinatus, 20-25 parts of fructus hippophae, pawpaw 20-22
Part, 20-22 parts of pineapple, 0.5-4 parts of fermenting agent, which uses different material compatibility, but zymotechnique is simpler in fermentation,
Nutritional ingredient dissolution rate is not high in ferment, and health care added value still can further improve, while the ferment mouthfeel prepared is from document
It is difficult to obtain the favorable rating of consumer.
Summary of the invention
The purpose of the present invention is to provide a kind of sea-buckthorn comprehensive enzymes and preparation method thereof, to solve in above-mentioned background technique
The problem of proposition.
To achieve the above object, the invention provides the following technical scheme:
A kind of sea-buckthorn comprehensive enzyme, the raw material including following parts by weight:
30-50 parts of sea-buckthorn, 5-10 parts of trifoliate orange Dulcis, 10-15 parts of pineapple, 10-20 parts of pawpaw, 10-15 parts of cherry, fructus arctii 5-10
Part, 10-15 parts of ginkgo, 5-10 parts of peach, sweet 10-20 parts of pears, 5-10 parts of grape, 10-15 parts of apple.
Be as further scheme of the invention: the sea-buckthorn comprehensive enzyme includes the raw material of following parts by weight:
40 parts of sea-buckthorn, 7.5 parts of trifoliate orange Dulcis, 12.5 parts of pineapple, 15 parts of pawpaw, 12.5 parts of cherry, 7.5 parts of fructus arctii, ginkgo 12.5
Part, 7.5 parts of peach, sweet 15 parts of pears, 7.5 parts of grape, 12.5 parts of apple.
The present invention also provides a kind of methods for preparing sea-buckthorn comprehensive enzyme, comprising the following steps:
Step 1 successively takes fresh sea-buckthorn, trifoliate orange Dulcis, pineapple, pawpaw, cherry, fructus arctii, ginkgo, peach, sweet pears, Portugal
Grape, apple, are then cleaned with water again, clean 2-3 times, then drain again, air-dry it is spare；
Fructus hippophae is first carried out pulverization process by step 2, is then 1:(95-105 according to solid-liquid ratio) mass fraction is added
Filter residue A is removed refluxing extraction 2-3 times under the conditions of 100 DEG C for 80% ethanol solution, merging filtrate is concentrated under reduced pressure, then again
It is centrifuged, ion revolving speed 7000-8000r/min, is centrifuged 20-30min, sea-buckthorn extracting solution A is obtained, then by filter residue A and fruit
Glue enzyme carries out mixed enzymolysis, and hydrolysis temperature is 40-50 DEG C, and enzymolysis time 2-4h obtains enzymolysis liquid A, then uses macropore tree
Rouge adsorbs to obtain sea-buckthorn extracting solution B, and sea-buckthorn extracting solution A, sea-buckthorn extracting solution B are then mixed to get sea-buckthorn extracting solution；
Step 3 first smashs pawpaw, pineapple, cherry to pieces obtain juice, and oligoisomaltose is then added and mixes, with laggard
Row freezing processing, then natural thaw again, obtains self-control flavoring agent；
Trifoliate orange Dulcis, fructus arctii, ginkgo, peach, sweet pears, grape, apple are crushed, cross 20-40 mesh, obtain by step 4
Then composite slag uses complex enzyme zymohydrolysis, obtains auxiliary material；
Step 5, sea-buckthorn extracting solution, auxiliary material are mixed and are sent into fermentor, 1/3 self-control flavoring agent are then added, then
Access lactic acid bacteria Bifidobacterium, lactobacillus acidophilus again, prior to 40-43 DEG C at first ferment the 1-2 month, obtain one grade fermemtation slag liquid；
Step 6: remaining self-control flavoring agent is added into one grade fermemtation slag liquid, fermentation temperature is 32-36 DEG C, after supervention
The ferment 6-10 month, second order fermentation slag liquid is obtained, is then removed slag, fermentation liquid is obtained, last filling, bus sterilization, inspection obtain this hair
Bright sea-buckthorn comprehensive enzyme.
Be as further scheme of the invention: macroreticular resin is first placed in enzymolysis liquid A by the macroporous resin adsorption, so
It is adsorbed for 24 hours in 25 DEG C of constant temperature oscillators afterwards, then adsorbing macroreticular resin, to be washed with distilled water to efflux colourless, then uses
Volume fraction is that 75% ethanol solution is eluted, and eluent is obtained, finally by separation of ethanol.
Be as further scheme of the invention: the macroreticular resin uses different model, then uses soaked in absolute ethyl alcohol
For 24 hours, it is then washed with distilled water to no alcohol taste, then is separately added into alkali, acid, followed by washing to neutrality.
Be as further scheme of the invention: the freezing processing temperature is -10 DEG C, cooling time 6-10h.
Be as further scheme of the invention: complex enzyme weight is that composite slag is total in complex enzyme zymohydrolysis in the step 4
The 1-2% of amount.
Be as further scheme of the invention: the complex enzyme includes following raw material: cellulase 20-30
Part, 10-20 parts of hemicellulase, 5-15 parts of pectase, 5-10 parts of amylase.
The nutritional ingredient and effect of sea-buckthorn comprehensive enzyme constitutive material of the present invention are as follows:
Sea-buckthorn: sea buckthorn fruit is full of nutrition, contains multivitamin, fatty acid, microelement, Asia in its fruit according to surveying and determination
Oily element, Hippophate flavone, superoxides isoreactivity substance and needed by human body various amino acid.Wherein Vitamin C content is high, often
In 100 grams of fruit juice, Vitamin C content can reach 825-1100 milligrams, is 2-3 times of Kiwi berry, is known as the beauty of the king of vitamin C
Claim, the 7.5%-10% containing sugar, the 3%-5% containing acid have very high medical value, can reduce cholesterol, cure angina pectoris etc. and make
With there are also the effects for preventing and treating coronary atherosclerotic heart disease；There are eliminating the phlegm, cough-relieving, relieving asthma and treats chronic bronchitis
Effect；Gastric duodenal ulcer and indigestion etc. can be treated, to chronic superficial gastritis, atrophic gastritis, colitis
Etc. illnesss it is significant in efficacy；To burn, scald, knife are burnt, frostbite has good therapeutic effect；There is good control to cervical erosion
Therapeutic effect；
Trifoliate orange Dulcis: trifoliate orange Dulcis fruit utilization value is high, loose infructescence stalk, meat succulence, full of nutrition, through chemically examining, trifoliate orange Dulcis
Containing various nutrient elements and ingredient, glucose content is up to 45% in every 100 grams of fruits, and total amino acid content is up to 2.41%, 100 gram
Fresh weight is containing 23 milligrams of Vitamin C content, sour 345.8 milligrams, 1.22 grams of calcium, 0.31 milligram of protein, 3.47 milligrams of iron, phosphorus 0.8
Milligram, 0.12 milligram of zinc, 0.74 milligram of copper, 0.2 milligram of manganese, nutritive value be much larger than Common Fruits, containing a large amount of glucose,
Calcium malate has stronger diuresis, can promote the decomposition and discharge of ethyl alcohol, significantly reduces the concentration of ethyl alcohol in blood,
And the free radical that ethyl alcohol generates in vivo can be eliminated, the formation of Metabolism of Lipoprotein-cholesterol is prevented, to mitigate ethyl alcohol to the damage of hepatic tissue
Wound, avoids alcoholism from leading to various metabolic disorders, induces various diseases；
Pineapple: its ingredient include carbohydrate, protein, fat, vitamin A, B1, B2, C, proteolytic enzyme and calcium,
Phosphorus, iron, organic acid, niacin etc., especially with Vitamin C content highest, slightly sour, cold nature has clearing away summerheat, promotes the production of body fluid only
Yearningly, the effect of diuresis, it can be used for hurting that the hot polydipsia of heat, body, ruffian is bored in abdomen, indigestion, difficult urination, the diseases such as feel dizzy；
Pawpaw: contain more tannin and organic acid in pawpaw fresh fruit, sugared content is relatively low, keeps its mouthfeel sour and astringent, no
Preferably eat raw.But its fruits nutrition is abundant, is rich in vitamin.Acrylic component includes malic acid, citric acid, tartaric acid etc. in pawpaw,
These organic acids all have pure tart flavour, after suitably diluting and being aided with certain sweetener such as sucrose or honey, can make
At the unique product of flavor, protease contained by pawpaw can compensate the secretion of pancreas and enteron aisle, supplement gastric juice not
Foot, facilitates decomposing protein and starch.Pawpaw contains carrotene and vitamin C abundant, they have very strong anti-oxidant
Ability helps body repair tissue, eliminates noxious material, enhances human immunity, and body is helped to resist including swin flu
The effect of virus attack, the effective component in pawpaw fruit can improve phagocyte；
Cherry: containing ingredients such as sugar, citric acid, tartaric acid, carrotene, vitamin C, iron, calcium, phosphorus, for weakness of the spleen and the stomach,
Diarrhea or taste impairment of yin, dry mouth and parching tongue are eaten less；Kidney deficiency and liver, soreness and weakness of waist and knees, limbs fatigue, or spermatorrhea；The deficiency of blood, dizzy palpitaition,
Lustreless complexion, the intractables spot class such as facial freckle can play desalination effect；
Fructus arctii: multivitamin and minerals of the fructus arctii containing needed by human body such as synanthrin, cellulose, protein, calcium, phosphorus, iron,
Wherein carotene carotene content is 150 times higher than carrot, and the content of protein and calcium is first of tubers.Radix bardanae contain synanthrin and
Volatile oil, arctic acid, a variety of polyphenol substances and aldehydes, and it is rich in cellulose and amino acid；
Ginkgo: ginkgolic acid, the bilobol contained in gingko can be used for treating the experiment proved that there is antibacterial and bactericidal effect
Respiratory tract infectious disease, gingko bitterness sweet in flavor have effects that astringing lung-QI gas, Dingchuan cough, for tuberculosis cough, old man's weakness body
The asthma of matter and various asthma abundant expectoration persons, there is auxiliary dietary function；
Peach: rich in protein, fat, sugar, calcium, phosphorus, iron and vitamin B, vitamin C and a large amount of water in the pulp of peach
Point, to the dry cough of the appearance such as chronic bronchitis, bronchiectasis, pulmonary fibrosis, atelectasis, silicosis, pulmonary tuberculosis, hemoptysis,
The diseases such as chronic fever, night sweat can play the health-care effect of nourishing Yin and promoting production of body fluid, qi invigorating and lung moistening；
Sweet pears: pears are sweet in flavor slightly sour, cool in nature, enter lung, stomach meridian；With promoting the production of body fluid, moisturize, heat-clearing, resolving sputum, the effect relieved the effect of alcohol；With
The diseases such as the dry cough caused by consumption of YIN caused by febrile disease or the deficiency of Yin, thirsty, constipation, it can also be used to polydipsia, cough and asthma, phlegm Huang caused by interior heat etc.
Disease；
Grape: contain mineral calcium, potassium, phosphorus, iron and multivitamin B1, vitamin B2, vitamin B6, dimension in grape
Raw element C and citrin etc., also containing there are many amino acid of needed by human body, often feeding grape has greatly benefit to neurasthenia, excessive fatigue
Benefit；
Apple: Zn-ef ficiency rich in apple, Zn-ef ficiency is the synthetic ingredient of a variety of important enzymes in human body, with raising
Immunity, generating antibody has substantial connection, and growth in humans develops required key element, and the tartaric acid and vitamin in fruit can have
Effect absorption cholesterol is allowed to that human body is discharged with excrement, and such blood cholesterol can effectively lower, and can reduce artery sclerosis,
The risk that cardiovascular disease occurs.Eating apple also can increase bile secretion simultaneously, avoids cholesterol deposition in bile, leads to gallbladder
Calculus.
Compared with prior art, the present invention have it is following the utility model has the advantages that
(1) for the present invention using sea-buckthorn as major ingredient, trifoliate orange Dulcis etc. is used as auxiliary material, prepares the comprehensive ferment of sea-buckthorn using the method for fermentation
Element, nutritional ingredient is complete in ferment, and drinking the ferment can satisfy function of human body demand, while the phenolic compound tool in ferment
There is anti-oxidant, antitumor action, flavone compound can enhance human tolerance, reduce blood cholesterol levels, and the present invention exists
Fructus hippophae first uses solvent extraction in extracting, and then digests slag liquid again, finally passes through macroporous absorption, makes full use of sea-buckthorn raw material
Middle nutrient to the greatest extent extracts the nutriment in sea-buckthorn, while macroporous absorption has selectivity, improves suction
Attached specificity then improves ferment guarantor so as to the quantitative content for improving flavone compound, phenolic compound in ferment
Strong added value.
(2) raw material of the present invention choose in add pawpaw, pineapple, in cherry containing there are many organic acid, while sweet mouthfeel,
It is first fermented using high temperature, short time in fermentation, promotes thallus increment, pawpaw, pineapple, cherry slag liquid is then added, carry out low temperature hair
Ferment is fully dissolved out pawpaw, pineapple, organic acid in cherry, can then enhance the flavor component of ferment, thus the ferment mouthfeel of preparation
It is purer, flavor is unique, ferment preparation in be not added with other additives, with pawpaw, pineapple, the unique fermentation side of cherry
Method replace fragrance synergist, green, health, fermented using the interaction between raw material, thus generate unique flavor,
And the more nutritional ingredients of dissolution.
Specific embodiment
Combined with specific embodiments below, technical scheme in the embodiment of the invention is clearly and completely described, shows
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1:
A kind of sea-buckthorn comprehensive enzyme of the present embodiment, the raw material including following parts by weight:
Sea-buckthorn 30Kg, trifoliate orange Dulcis 5Kg, pineapple 10Kg, pawpaw 10Kg, cherry 10Kg, fructus arctii 5Kg, ginkgo 10Kg, peach 5Kg,
Sweet pears 10Kg, grape 5Kg, apple 10Kg.
A kind of method for preparing sea-buckthorn comprehensive enzyme of the present invention, comprising the following steps:
Step 1 successively takes fresh sea-buckthorn, trifoliate orange Dulcis, pineapple, pawpaw, cherry, fructus arctii, ginkgo, peach, sweet pears, Portugal
Grape, apple, are then cleaned with water again, clean 2 times, then drain again, air-dry it is spare；
Fructus hippophae is first carried out pulverization process by step 2, then according to solid-liquid ratio be 1:95 be added mass fraction be 80%
Ethanol solution, the refluxing extraction 2 times under the conditions of 100 DEG C remove filter residue A, and merging filtrate is concentrated under reduced pressure, followed by centrifugation,
Ion revolving speed 7000r/min is centrifuged 20min, obtains sea-buckthorn extracting solution A, and filter residue A and pectase are then carried out mixed enzymolysis,
Hydrolysis temperature is 40 DEG C, and enzymolysis time 2h obtains enzymolysis liquid A, then obtains sea-buckthorn extracting solution B using macroporous resin adsorption,
Sea-buckthorn extracting solution A, sea-buckthorn extracting solution B are then mixed to get sea-buckthorn extracting solution；
Step 3 first smashs pawpaw, pineapple, cherry to pieces obtain juice, and oligoisomaltose is then added and mixes, with laggard
Row freezing processing, freezing processing temperature are -10 DEG C, cooling time 6h, then natural thaw again, obtain self-control flavoring agent；
Trifoliate orange Dulcis, fructus arctii, ginkgo, peach, sweet pears, grape, apple are crushed, cross 20 meshes, obtain compound by step 4
Then slag uses 1% complex enzyme zymohydrolysis of composite slag total amount, obtains auxiliary material, complex enzyme includes following raw material: fiber
Plain enzyme 20Kg, hemicellulase 10Kg, pectase 5Kg；
Step 5, sea-buckthorn extracting solution, auxiliary material are mixed and are sent into fermentor, 1/3 self-control flavoring agent are then added, then
Access lactic acid bacteria Bifidobacterium, lactobacillus acidophilus again, prior to 40 DEG C at first ferment January, obtain one grade fermemtation slag liquid；
Step 6: remaining self-control flavoring agent being added into one grade fermemtation slag liquid, and fermentation temperature is 32 DEG C, continues fermentation 6
Month, second order fermentation slag liquid is obtained, is then removed slag, fermentation liquid is obtained, last filling, bus sterilization, inspection obtain sand of the invention
Spine comprehensive enzyme.
Macroreticular resin is first placed in enzymolysis liquid A by macroporous resin adsorption, is then adsorbed for 24 hours in 25 DEG C of constant temperature oscillators,
Macroreticular resin will then be adsorbed, and to be washed with distilled water to efflux colourless, then with volume fraction is that 75% ethanol solution is washed
It is de-, eluent is obtained, finally by separation of ethanol；
Then for 24 hours with soaked in absolute ethyl alcohol macroreticular resin is then washed with distilled water to no alcohol using different model
Taste, then it is separately added into alkali, acid, followed by washing to neutrality.
Embodiment 2:
A kind of sea-buckthorn comprehensive enzyme of the present embodiment, the raw material including following parts by weight:
Sea-buckthorn 50Kg, trifoliate orange Dulcis 10Kg, pineapple 15Kg, pawpaw 20Kg, cherry 15Kg, fructus arctii 10Kg, ginkgo 15Kg, peach
10Kg, sweet pears 20Kg, grape 10Kg, apple 15Kg.
A kind of method for preparing sea-buckthorn comprehensive enzyme of the present invention, comprising the following steps:
Step 1 successively takes fresh sea-buckthorn, trifoliate orange Dulcis, pineapple, pawpaw, cherry, fructus arctii, ginkgo, peach, sweet pears, Portugal
Grape, apple, are then cleaned with water again, clean 3 times, then drain again, air-dry it is spare；
Fructus hippophae is first carried out pulverization process by step 2, then according to solid-liquid ratio be 1:105 be added mass fraction be 80%
Ethanol solution, the refluxing extraction 3 times under the conditions of 100 DEG C remove filter residue A, and merging filtrate is concentrated under reduced pressure, followed by centrifugation,
Ion revolving speed 8000r/min is centrifuged 30min, obtains sea-buckthorn extracting solution A, and filter residue A and pectase are then carried out mixed enzymolysis,
Hydrolysis temperature is 50 DEG C, and enzymolysis time 4h obtains enzymolysis liquid A, then obtains sea-buckthorn extracting solution B using macroporous resin adsorption,
Sea-buckthorn extracting solution A, sea-buckthorn extracting solution B are then mixed to get sea-buckthorn extracting solution；
Step 3 first smashs pawpaw, pineapple, cherry to pieces obtain juice, and oligoisomaltose is then added and mixes, with laggard
Row freezing processing, freezing processing temperature are -10 DEG C, cooling time 10h, then natural thaw again, obtain self-control flavoring agent；
Trifoliate orange Dulcis, fructus arctii, ginkgo, peach, sweet pears, grape, apple are crushed, cross 40 meshes, obtain compound by step 4
Then slag uses 2% complex enzyme zymohydrolysis of composite slag total amount, obtains auxiliary material, complex enzyme includes following raw material: fiber
Plain enzyme 30Kg, hemicellulase 20Kg, pectase 15Kg；
Step 5, sea-buckthorn extracting solution, auxiliary material are mixed and are sent into fermentor, 1/3 self-control flavoring agent are then added, then
Access lactic acid bacteria Bifidobacterium, lactobacillus acidophilus again, prior to 43 DEG C at first ferment 2 months, obtain one grade fermemtation slag liquid；
Step 6: remaining self-control flavoring agent being added into one grade fermemtation slag liquid, and fermentation temperature is 36 DEG C, continues fermentation 10
Month, second order fermentation slag liquid is obtained, is then removed slag, fermentation liquid is obtained, last filling, bus sterilization, inspection obtain sand of the invention
Spine comprehensive enzyme.
Macroreticular resin is first placed in enzymolysis liquid A by macroporous resin adsorption, is then adsorbed for 24 hours in 25 DEG C of constant temperature oscillators,
Macroreticular resin will then be adsorbed, and to be washed with distilled water to efflux colourless, then with volume fraction is that 75% ethanol solution is washed
It is de-, eluent is obtained, finally by separation of ethanol；
Then for 24 hours with soaked in absolute ethyl alcohol macroreticular resin is then washed with distilled water to no alcohol using different model
Taste, then it is separately added into alkali, acid, followed by washing to neutrality.
Embodiment 3:
A kind of sea-buckthorn comprehensive enzyme of the present embodiment, the raw material including following parts by weight:
Sea-buckthorn 40Kg, trifoliate orange Dulcis 7.5Kg, pineapple 12.5Kg, pawpaw 15Kg, cherry 12.5Kg, fructus arctii 7.5Kg, ginkgo
12.5Kg, peach 7.5Kg, sweet pears 15Kg, grape 7.5Kg, apple 12.5Kg.
A kind of method for preparing sea-buckthorn comprehensive enzyme of the present invention, comprising the following steps:
Step 1 successively takes fresh sea-buckthorn, trifoliate orange Dulcis, pineapple, pawpaw, cherry, fructus arctii, ginkgo, peach, sweet pears, Portugal
Grape, apple, are then cleaned with water again, clean 3 times, then drain again, air-dry it is spare；
Fructus hippophae is first carried out pulverization process by step 2, then according to solid-liquid ratio be 1:100 be added mass fraction be 80%
Ethanol solution, the refluxing extraction 3 times under the conditions of 100 DEG C remove filter residue A, and merging filtrate is concentrated under reduced pressure, followed by centrifugation,
Ion revolving speed 7500r/min is centrifuged 25min, obtains sea-buckthorn extracting solution A, and filter residue A and pectase are then carried out mixed enzymolysis,
Hydrolysis temperature is 45 DEG C, and enzymolysis time 3h obtains enzymolysis liquid A, then obtains sea-buckthorn extracting solution B using macroporous resin adsorption,
Sea-buckthorn extracting solution A, sea-buckthorn extracting solution B are then mixed to get sea-buckthorn extracting solution；
Step 3 first smashs pawpaw, pineapple, cherry to pieces obtain juice, and oligoisomaltose is then added and mixes, with laggard
Row freezing processing, freezing processing temperature are -10 DEG C, cooling time 8h, then natural thaw again, obtain self-control flavoring agent；
Trifoliate orange Dulcis, fructus arctii, ginkgo, peach, sweet pears, grape, apple are crushed, cross 30 meshes, obtain compound by step 4
Then slag uses 1.5% complex enzyme zymohydrolysis of composite slag total amount, obtains auxiliary material, complex enzyme includes following raw material: fine
Tie up plain enzyme 25Kg, hemicellulase 15Kg, pectase 10Kg；
Step 5, sea-buckthorn extracting solution, auxiliary material are mixed and are sent into fermentor, 1/3 self-control flavoring agent are then added, then
Access lactic acid bacteria Bifidobacterium, lactobacillus acidophilus again, prior to 41.5 DEG C at first ferment 1.5 months, obtain one grade fermemtation slag liquid；
Step 6: remaining self-control flavoring agent being added into one grade fermemtation slag liquid, and fermentation temperature is 33 DEG C, continues fermentation 8
Month, second order fermentation slag liquid is obtained, is then removed slag, fermentation liquid is obtained, last filling, bus sterilization, inspection obtain sand of the invention
Spine comprehensive enzyme.
Macroreticular resin is first placed in enzymolysis liquid A by macroporous resin adsorption, is then adsorbed for 24 hours in 25 DEG C of constant temperature oscillators,
Macroreticular resin will then be adsorbed, and to be washed with distilled water to efflux colourless, then with volume fraction is that 75% ethanol solution is washed
It is de-, eluent is obtained, finally by separation of ethanol；
Then for 24 hours with soaked in absolute ethyl alcohol macroreticular resin is then washed with distilled water to no alcohol using different model
Taste, then it is separately added into alkali, acid, followed by washing to neutrality.
Comparative example 1:
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that not using macroreticular resin in step 2
Absorption.
Comparative example 2:
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that being not added with self-control flavoring agent in fermentation.
Comparative example 3:
1 raw material of embodiment and method in a kind of sea-buckthorn composite enzyme are disclosed using CN109463752A.
Comparative example 4
Market similar product
Sea-buckthorn nutritional components of the product content and effect enzyme activity are following (in every 100mL ferment)
3 ferment Determination of Polyphenols of the embodiment of the present invention is up to 255.4mg/mL, and general flavone content is up to 26.2mg/mL, SOD
Activity is 192.25U/ml, proteinase activity 367.24U/g, and Determination of Polyphenols is 165.3mg/mL in comparative example 3, total yellow
Ketone content is 14.5mg/mL, and SOD activity is 132.35U/ml, proteinase activity 295.21U/g.
Organic acid content in sea-buckthorn
Organic acid content is relatively high in ferment of the present invention, and the ferment sour and sweet palatability of preparation, taste quality is good, flavor is only
It is special.
Sensory testing
The ferment of embodiment 3,2,3,4 preparation of comparison is subjected to sensory testing, chooses 100 health volunteers, the age exists
It 16-62 years old, is gargled before testing using mineral water, the evaluating result of embodiment and comparative example is as follows
Mouthfeel score value of the present invention reaches 9.8, sense organ have unique flavor, it is sour-sweet it is tasty and refreshing, fragrance is pleasant, meet consumer's
Mouthfeel demand.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of sea-buckthorn comprehensive enzyme, which is characterized in that the raw material including following parts by weight:
30-50 parts of sea-buckthorn, 5-10 parts of trifoliate orange Dulcis, 10-15 parts of pineapple, 10-20 parts of pawpaw, 10-15 parts of cherry, 5-10 parts of fructus arctii, silver
10-15 parts of apricot, 5-10 parts of peach, sweet 10-20 parts of pears, 5-10 parts of grape, 10-15 parts of apple.
2. a kind of sea-buckthorn comprehensive enzyme according to claim 1, which is characterized in that the sea-buckthorn comprehensive enzyme includes following
The raw material of parts by weight:
40 parts of sea-buckthorn, 7.5 parts of trifoliate orange Dulcis, 12.5 parts of pineapple, 15 parts of pawpaw, 12.5 parts of cherry, 7.5 parts of fructus arctii, 12.5 parts of ginkgo, peach
7.5 parts of son, sweet 15 parts of pears, 7.5 parts of grape, 12.5 parts of apple.
3. a kind of method for preparing the sea-buckthorn comprehensive enzyme as described in claim any one of 1-2, which is characterized in that including following step
It is rapid:
Step 1 successively takes fresh sea-buckthorn, trifoliate orange Dulcis, pineapple, pawpaw, cherry, fructus arctii, ginkgo, peach, sweet pears, grape, apple
Then fruit is cleaned with water again, clean 2-3 times, then drain again, air-dry it is spare；
Fructus hippophae is first carried out pulverization process by step 2, is then 1:(95-105 according to solid-liquid ratio) be added mass fraction be
80% ethanol solution, refluxing extraction 2-3 times under the conditions of 100 DEG C, remove filter residue A, merging filtrate, be concentrated under reduced pressure, then again into
Row centrifugation, ion revolving speed 7000-8000r/min are centrifuged 20-30min, sea-buckthorn extracting solution A are obtained, then by filter residue A and pectin
Enzyme carries out mixed enzymolysis, and hydrolysis temperature is 40-50 DEG C, and enzymolysis time 2-4h obtains enzymolysis liquid A, then uses macroreticular resin
Absorption obtains sea-buckthorn extracting solution B, and sea-buckthorn extracting solution A, sea-buckthorn extracting solution B are then mixed to get sea-buckthorn extracting solution；
Step 3 first smashs pawpaw, pineapple, cherry to pieces obtain juice, and oligoisomaltose is then added and mixes, then carries out cold
Jelly processing, then natural thaw again, obtains self-control flavoring agent；
Trifoliate orange Dulcis, fructus arctii, ginkgo, peach, sweet pears, grape, apple are crushed, cross 20-40 mesh, obtain compound by step 4
Then slag uses complex enzyme zymohydrolysis, obtains auxiliary material；
Step 5, sea-buckthorn extracting solution, auxiliary material are mixed and are sent into fermentor, and 1/3 self-control flavoring agent is then added, then connects again
Enter lactic acid bacteria Bifidobacterium, lactobacillus acidophilus, prior to 40-43 DEG C at first ferment the 1-2 month, obtain one grade fermemtation slag liquid；
Step 6: remaining self-control flavoring agent being added into one grade fermemtation slag liquid, and fermentation temperature is 32-36 DEG C, continues the 6- that ferments
Second order fermentation slag liquid is obtained, is then removed slag, fermentation liquid is obtained October, last filling, bus sterilization, inspection obtain of the invention
Sea-buckthorn comprehensive enzyme.
4. a kind of preparation method of sea-buckthorn comprehensive enzyme according to claim 3, which is characterized in that the macroreticular resin is inhaled
It is attached that macroreticular resin is first placed in enzymolysis liquid A, it is then adsorbed for 24 hours in 25 DEG C of constant temperature oscillators, will then adsorb macropore tree
It is colourless that rouge is washed with distilled water to efflux, then is eluted with volume fraction for 75% ethanol solution, obtains eluent, finally
By separation of ethanol.
5. a kind of preparation method of sea-buckthorn comprehensive enzyme according to claim 4, which is characterized in that the macroreticular resin is adopted
Then for 24 hours with soaked in absolute ethyl alcohol then washed with distilled water to no alcohol taste with different model, then be separately added into alkali,
Acid, followed by washing to neutrality.
6. a kind of preparation method of sea-buckthorn comprehensive enzyme according to claim 3, which is characterized in that the freezing processing temperature
Degree is -10 DEG C, cooling time 6-10h.
7. a kind of preparation method of sea-buckthorn comprehensive enzyme according to claim 3, which is characterized in that multiple in the step 4
Complex enzyme weight is the 1-2% of composite slag total amount in synthase enzymatic hydrolysis.
8. a kind of preparation method of sea-buckthorn comprehensive enzyme according to claim 7, which is characterized in that the complex enzyme includes
Following raw material: 20-30 parts of cellulase, 10-20 parts of hemicellulase, 5-15 parts of pectase, 5-10 parts of amylase.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111357982A (en) * | 2020-03-16 | 2020-07-03 | 北京中医药大学 | Sea-buckthorn compound fermentation liquor, preparation method thereof, health-care beverage and plant enzyme |
| CN116098284A (en) * | 2023-02-09 | 2023-05-12 | 江西沐恩堂生物科技有限公司 | Composite ferment and preparation method thereof |
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| CN111357982A (en) * | 2020-03-16 | 2020-07-03 | 北京中医药大学 | Sea-buckthorn compound fermentation liquor, preparation method thereof, health-care beverage and plant enzyme |
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