CN110169570A - 一种枸杞复合酵素液及其制备方法 - Google Patents
一种枸杞复合酵素液及其制备方法 Download PDFInfo
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- CN110169570A CN110169570A CN201910318476.2A CN201910318476A CN110169570A CN 110169570 A CN110169570 A CN 110169570A CN 201910318476 A CN201910318476 A CN 201910318476A CN 110169570 A CN110169570 A CN 110169570A
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种枸杞复合酵素液,枸杞复合酵素液包括以下百分比的原料组成,枸杞12%、桑葚12%、蓝莓8%、沙棘6%、紫色胡萝卜6%、香菇6%;紫葡萄6%、红树莓4%、山药4%、黑加仑5%,青木瓜7%、火龙果3%、刺梨4%、诺丽果2%、红枣3%、山楂3%、柠檬3%。本发明制备条件模拟酵素的自然生成条件,适于大规模生产,具有纯天然特点,酵素的主要成分除多种食用酵素外,还有低聚果糖、低聚异麦芽糖、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和罗伊士乳杆菌等,能够便于肠胃吸收,具有减轻肠道负荷,激活健康循环体系,健脾胃、助消化、恢复胃肠道年轻态,促进新陈代谢。可以广泛用于保健品或化妆及美容产品。
Description
技术领域
本发明涉及酵素的制备技术领域,更具体地说,特别涉及一种枸杞复合酵素液及其制备方法。
背景技术
“酵素”是由一种由氨基酸组成的具有特殊生物活性能量的催化类蛋白质物质;它存在于所有活的动植物体内,维持所有生命机体正常功能,如食物的消化、分解、吸收,营养物质的代谢、转化、能量合成,修复细胞组织,改善人体各大器官的运作等等一切都离不开酵素的生物催化作用。我们人体所有的生命活动都是以酵素为中心的生化活动,酵素催动着机体的所有生化反应,催动着生命现象的全过程;若没用酵素,五大类生命重要营养素(蛋白质、脂肪、碳水化合物、矿物质、维生素)都将变得对机体毫无益处,生命现象也将会停止。
目前酵素企业投入生产的也只有近五六年的时间,起步晚,规模小,科研投入不足,研究机构少,行业的专业技术人员贫乏,专家教授更是缺少,造成了目前市场上酵素食品的工艺管理粗放,用于发酵的菌种不能进行深入的筛选和培育,大多采用作坊式的生产管理造成了目前市场上的产品质量参差不齐,功效相差很大,而且一些产品对人体的功效作用方向不明确,只是很概括的做以介绍,成了保治百病的灵丹妙药,夸大了酵素的功效作用而误导消费者,更是对酵素的使用人群和禁忌没有讲清楚。再就是国外和国内人体的体质差别等,不知道如何选择适合自己体质的酵素产品,使我们平常人在服用酵素产品时进入误区。
发明内容
本发明的目的在于提供一种枸杞复合酵素液及其制备方法。
为了达到上述目的,本发明采用的技术方案如下:一种枸杞复合酵素液,枸杞复合酵素液包括以下百分比的原料组成,
主料:枸杞12%、桑葚12%、蓝莓8%、沙棘6%、紫色胡萝卜6%、香菇6%;
次料:紫葡萄6%、红树莓4%、山药4%、黑加仑5%;
辅助料A:青木瓜7%、火龙果3%、刺梨4%、诺丽果2%;
辅助料B:红枣3%、山楂3%、柠檬3%;
枸杞复合酵素液的制备方法,包括以下步骤:
S1、分别对主料、次料、辅助料A和辅助料B进行分类处理;
S2、将处理过的主料、次料、辅助料A和辅助料B与糖混合搅拌并装入萃取罐;
S3、将萃取罐移至车间进行萃取和汁渣分离;
S4、将萃取和汁渣分离后的果汁进行发酵得到酵素液。
所述步骤S1的具体步骤为:
S11、将枸杞、桑葚、蓝莓、紫葡萄、红树莓、黑加仑和沙棘进行清洗;
S12、将诺丽果、柠檬、奇异果这三种水果进行切片处理,切片厚度为0.6—0.8cm;
S12、将山药、紫色胡萝卜、青木瓜这三种原料切片,切片厚度为0.5—0.7cm;
S12、将火龙果进行切块;
S12、将山楂、刺梨、红枣要通过破碎机进行破碎处理,破碎直径为1.0—1.5cm。
所述步骤S2的具体步骤为:
S21、将步骤S1中已处理好的果实与糖进行简单的拌匀,环境温度控制在30摄氏度以下,将搅拌后果实与糖装入萃取罐,并用消过毒的木棒压实果实以排出其中的气体,使糖与果实充分接触。
S22、装填完成后,盖压罐口,预留罐体呼吸口。
所述步骤S3的具体步骤为:
S31、将萃取罐移入萃取车间,车间温度控制在18-25摄氏度,放置时间为15—20天;
S31、将萃取罐内果汁和渣分离,从罐底放料口抽取萃取汁到发酵罐。
所述步骤S4的具体步骤为:
S41、向发酵罐添加低聚果糖4%、低聚异麦芽糖4%、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和罗伊士乳杆菌,控制温度28—32摄氏,进行第一次发酵,发酵时间为15— 30天。
S42、第一次发酵结束,再次添加酵母菌、醋酸菌进行二次发酵、温度常温,不刻意控制,二次发酵时间为1—6个月;
S43、进入二次发酵后,经过6—9个月长期熟化后发酵成为枸杞复合酵素液
优选地,奇异果表面的绒毛通过毛刷清除,火龙果需要去皮处理。
优选地,步骤S21中糖为白砂糖,白砂糖与果实的比例为1:1.5,在装罐过程中,白砂糖的使用量为总用量的60%,余下40%白砂糖在罐装填实以后,全部均匀撒于水果材料表面,厚度2—3cm,果实总量占用萃取罐总体积的70%-75%
与现有技术相比,本发明的优点在于:
本发明制备条件模拟酵素的自然生成条件,原理科学,适于大规模生产,得到的植物酵素不含人工色素、化学香料及防腐剂,具有纯天然特点,酵素的主要成分除多种食用酵素外,还有低聚果糖、低聚异麦芽糖、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和罗伊士乳杆菌等,能够便于肠胃吸收,具有减轻肠道负荷,激活健康循环体系,健脾胃、助消化、恢复胃肠道年轻态,促进新陈代谢,启发人体细胞活力,养颜,消脂瘦身,延缓更年期,净化血液,降低三高,保护心脑血管,延缓衰老,提升机体年轻化的作用。可以广泛用于保健品或化妆及美容产品。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1是本发明一种枸杞复合酵素液及其制备方法的原理图;
图2是本发明一种枸杞复合酵素液及其制备方法的结构图;
图3是本发明一种枸杞复合酵素液及其制备方法的结构图。
具体实施方式
下面结合附图对本发明的优选实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
本发明提供一种枸杞复合酵素液,其特征在于,枸杞复合酵素液包括以下百分比的原料组成,
主料:枸杞12%、桑葚12%、蓝莓8%、沙棘6%、紫色胡萝卜6%、香菇6%;
次料:紫葡萄6%、红树莓4%、山药4%、黑加仑5%;
辅助料A:青木瓜7%、火龙果3%、刺梨4%、诺丽果2%;
辅助料B:红枣3%、山楂3%、柠檬3%;
参阅图1所示,枸杞复合酵素液的制备方法,包括以下步骤:
S1、分别对主料、次料、辅助料A和辅助料B进行分类处理;
S2、将处理过的主料、次料、辅助料A和辅助料B与糖混合搅拌并装入萃取罐;
S3、将萃取罐移至车间进行萃取和汁渣分离;
S4、将萃取和汁渣分离后的果汁进行发酵得到酵素液。
枸杞子是一味常用的补肝益肾中药,具有补肾益精,养肝明目,促进造血,补血安神,生津止渴,润肺止咳作用。治疗肝肾阴亏、腰膝酸软、头晕、健忘、目眩、目昏多泪、消渴、遗精等病症,可排毒、抗氧化,调节机体免疫功能、能有效抑制肿瘤生长和细胞突变、具有延缓衰老、抗脂肪肝、调节血脂和血糖、促进造血功能等方面的功效。
桑葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、特别是白藜芦醇、花青素等成份,营养是苹果的5~6倍,是葡萄的4倍,具有多种功效,被医学界誉为“21世纪的最佳保健果品”。常吃桑葚能显著提高人体免疫力,排毒,抗癌,具有延缓衰老,美容养颜的功效,桑椹可以明目,缓解眼睛疲劳干涩的症状。
蓝莓保肝护肝,清肝明目、增强视力,消除眼睛疲劳,降脂降压。修复人体的生理机能、调理慢性疾病、养颜肌肤、延缓脑神经衰老、改善糖尿病引起的毛细血管病、增强心脏功能、预防老年痴呆等功能。
奇异果含有丰富的碳水化合物,氨基酸,维生素和微量元素、果胶。尤其是维生素C、维生素A、叶酸的含量较高。维生素C的含量是苹果的十倍左右。被誉为“维生素C之王”,含量达到每百克含VC:100-400毫克。
沙棘果实营养丰富,据测定其果实中含有多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物(SOD)等活性物质和人体所需的各种氨基酸。其中维生素C含量极高,每100克果汁中,维生素C含量可达到825—1100毫克,是猕猴桃的2—3倍,素有维生素C之王的美称。含糖7.5%—10%,含酸3%—5%。
沙棘可降低胆固醇,治愈心绞痛等作用,还有防治冠状动脉粥样硬化性心脏病的作用;有祛痰、止咳、平喘和治疗慢性气管炎的作用;能治疗胃和十二指肠溃疡以及消化不良等,对慢性浅表性胃炎、萎缩性胃炎、结肠炎等病症疗效显著;对烧伤、烫伤、刀烧、冻伤有很好的治疗作用;对妇女宫颈糜烂有良好的治疗效果。
紫色胡萝卜具有很强的抗氧化能力、预防高血压、改善肝功能、减缓肝功能障碍。
实施例一
将枸杞、桑葚、蓝莓、紫葡萄、红树莓、黑加仑和沙棘进行清洗,将诺丽果、柠檬、奇异果这三种水果进行切片处理,片厚度为0.6cm,将山药、紫色胡萝卜、青木瓜这三种原料切片,切片厚度为0.5cm,将火龙果进行切块;将山楂、刺梨、红枣要通过破碎机进行破碎处理,破碎直径为1.0cm,奇异果表面的绒毛通过毛刷清除,火龙果需要去皮处理;
将已处理好的果实与糖进行简单的拌匀,环境温度控制在30摄氏度以下,将搅拌后果实与糖装入萃取罐,糖为白砂糖,白砂糖与果实的比例为1:1.5,在装罐过程中,白砂糖的使用量为总用量的60%,余下40%白砂糖在罐装填实以后,全部均匀撒于水果材料表面,厚度2cm,果实总量占用萃取罐总体积的70%,用消过毒的木棒压实果实以排出其中的气体,使糖与果实充分接触,装填完成后,盖压罐口,预留罐体呼吸口,将萃取罐移入萃取车间,车间温度控制在18-25摄氏度,放置时间为15天;
将萃取罐内果汁和渣分离,从罐底放料口抽取萃取汁到发酵罐,向发酵罐添加低聚果糖4%、低聚异麦芽糖4%、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和罗伊士乳杆菌,控制温度28—32摄氏,进行第一次发酵,发酵时间为15天,第一次发酵结束,再次添加酵母菌、醋酸菌进行二次发酵、温度常温,不刻意控制,二次发酵时间为4个月,进入二次发酵后,经过7个月长期熟化后发酵成为枸杞复合酵素液。
实施例二
将枸杞、桑葚、蓝莓、紫葡萄、红树莓、黑加仑和沙棘进行清洗,将诺丽果、柠檬、奇异果这三种水果进行切片处理,切片厚度为0.6cm,将山药、紫色胡萝卜、青木瓜这三种原料切片,切片厚度为0.5cm,将火龙果进行切块;将山楂、刺梨、红枣要通过破碎机进行破碎处理,破碎直径为1.0cm,奇异果表面的绒毛通过毛刷清除,火龙果需要去皮处理;
将已处理好的果实与糖进行简单的拌匀,环境温度控制在30摄氏度以下,将搅拌后果实与糖装入萃取罐,糖为白砂糖,白砂糖与果实的比例为1:1.5,在装罐过程中,白砂糖的使用量为总用量的60%,余下40%白砂糖在罐装填实以后,全部均匀撒于水果材料表面,厚度2cm,果实总量占用萃取罐总体积的70%,用消过毒的木棒压实果实以排出其中的气体,使糖与果实充分接触,装填完成后,盖压罐口,预留罐体呼吸口,将萃取罐移入萃取车间,车间温度控制在18-25摄氏度,放置时间为15天;
将萃取罐内果汁和渣分离,从罐底放料口抽取萃取汁到发酵罐,向发酵罐添加低聚果糖4%、低聚异麦芽糖4%、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和罗伊士乳杆菌,控制温度28—32摄氏,进行第一次发酵,发酵时间为15天,第一次发酵结束,再次添加酵母菌、醋酸菌进行二次发酵、温度常温,不刻意控制,二次发酵时间为4个月,进入二次发酵后,经过7个月长期熟化后发酵成为枸杞复合酵素液。
经过长达16个月以上的低温恒温萃取、控温和常温发酵、长时间的螯合、熟化等过程,最终的产品是:果香浓郁,清雅淡香,馥香纯正,酸味柔和的酵素成品。成熟的酵素:色泽淡黄,含乙醇在0.5—1.0度之间,酸度在1.5—2.5度之间,富含各种多酚、多糖、多肽、有机酸、氨基酸、黄酮、维生素、微量元素、低聚糖、药理活性成分等营养成分,甜度适中的可口植物微生物酵素食品。
本产品酵素液一般理化指标如图2所示,特征性理化指标如图3所示。
经过多次发酵和螯合成熟的酵素应在常温下保存,避免温度超过40℃,同时应采用深色玻璃瓶盛装;在保存的过程中避免阳光直射。当天不能一次喝完的酵素要及时瓶口封严。
虽然结合附图描述了本发明的实施方式,但是专利所有者可以在所附权利要求的范围之内做出各种变形或修改,只要不超过本发明的权利要求所描述的保护范围,都应当在本发明的保护范围之内。
Claims (8)
1.一种枸杞复合酵素液,其特征在于,枸杞复合酵素液包括以下百分比的原料组成,
主料:枸杞12%、桑葚12%、蓝莓8%、沙棘6%、紫色胡萝卜6%、香菇6%;
次料:紫葡萄6%、红树莓4%、山药4%、黑加仑5%;
辅助料A:青木瓜7%、火龙果3%、刺梨4%、诺丽果2%;
辅助料B:红枣3%、山楂3%、柠檬3%。
2.根据权利要求1所述枸杞复合酵素液的制备方法,其特征在于,包括以下步骤:
S1、分别对主料、次料、辅助料A和辅助料B进行分类处理;
S2、将处理过的主料、次料、辅助料A和辅助料B与糖混合搅拌并装入萃取罐;
S3、将萃取罐移至车间进行萃取和汁渣分离;
S4、将萃取和汁渣分离后的果汁进行发酵得到酵素液。
3.根据权利要求1-2所述的枸杞复合酵素液的其制备方法,其特征在于,所述步骤S1的具体步骤为:
S11、将枸杞、桑葚、蓝莓、紫葡萄、红树莓、黑加仑和沙棘进行清洗;
S12、将诺丽果、柠檬、奇异果这三种水果进行切片处理,切片厚度为0.6—0.8cm;
S12、将山药、紫色胡萝卜、青木瓜这三种原料切片,切片厚度为0.5—0.7cm;
S12、将火龙果进行切块;
S12、将山楂、刺梨、红枣要通过破碎机进行破碎处理,破碎直径为1.0—1.5cm。
4.根据权利要求1-3所述的枸杞复合酵素液的制备方法,其特征在于,所述步骤S2的具体步骤为:
S21、将步骤S1中已处理好的果实与糖进行简单的拌匀,环境温度控制在30摄氏度以下,将搅拌后果实与糖装入萃取罐,并用消过毒的木棒压实果实以排出其中的气体,使糖与果实充分接触。
S22、装填完成后,盖压罐口,预留罐体呼吸口。
5.根据权利要求1-4所述的枸杞复合酵素液的制备方法,其特征在于,所述步骤S3的具体步骤为:
S31、将萃取罐移入萃取车间,车间温度控制在18-25摄氏度,放置时间为15—20天;
S31、将萃取罐内果汁和渣分离,从罐底放料口抽取萃取汁到发酵罐。
6.根据权利要求1-5所述的枸杞复合酵素液的制备方法,其特征在于,所述步骤S4的具体步骤为:
S41、向发酵罐添加低聚果糖4%、低聚异麦芽糖4%、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和罗伊士乳杆菌,控制温度28—32摄氏,进行第一次发酵,发酵时间为15—30天。
S42、第一次发酵结束,再次添加酵母菌、醋酸菌进行二次发酵、温度常温,不刻意控制,二次发酵时间为4—6个月;
S43、进入二次发酵后,再经过6—9个月长期熟化后发酵成为枸杞复合酵素液。
7.根据权利要求3所述的枸杞复合酵素液的制备方法,其特征在于:奇异果表面的绒毛通过毛刷清除,火龙果需要去皮处理。
8.根据权利要求4所述的枸杞复合酵素液的制备方法,其特征在于:步骤S21中糖为白砂糖,白砂糖与果实的比例为1:1.5,在装罐过程中,白砂糖的使用量为总用量的60%,余下40%白砂糖在罐装填实以后,全部均匀撒于水果材料表面,厚度2—3cm,果实总量占用萃取罐总体积的70%-75%。
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