CN110250454A - A method of producing Grape Skin ferment - Google Patents
A method of producing Grape Skin ferment Download PDFInfo
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- CN110250454A CN110250454A CN201910475247.1A CN201910475247A CN110250454A CN 110250454 A CN110250454 A CN 110250454A CN 201910475247 A CN201910475247 A CN 201910475247A CN 110250454 A CN110250454 A CN 110250454A
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 81
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 240000006365 Vitis vinifera Species 0.000 title description 68
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- 239000000835 fiber Substances 0.000 claims 1
- 239000003102 growth factor Substances 0.000 claims 1
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- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
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- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- -1 potassium ferricyanide Chemical compound 0.000 description 1
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Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
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- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Birds (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of methods for producing Grape Skin ferment, the production technology is using two kinds of main joint enzyme preparation coupling microbial fermentation production Grape Skin ferment as metabolic basis, using the condition and reasonable technique of optimization, so that the cell wall of Grape Skin is dissociated, is converted, effective component sufficiently discharges, and couples microbial fermentation, generates the ferment and specific physiological activator of high activity, taste, mouthfeel and the easy absorbability for especially improving Grape Skin, form the Grape Skin ferment of high-quality.The technological invention is that Grape Skin is carried out cell wall degradation through food grade complex enzyme, the fermentation of coupling food grade lactobacillus plantarum second phase separates and obtains liquid Grape Skin ferment, which can be used for the addition of food, beverage, flavouring and cosmetics and cigarette, wine materials.
Description
Technical field
The present invention relates to the methods of production Grape Skin ferment, belong to technical field of food biotechnology.
Background technique
Grape (scientific name: Vitis vinifera L.) is Vitaceae Vitis bejuco, nickname Pu Tao, grass dragon
Pearl grants purple cherry, grape-fruit, mountain cucurbit, and Grape Skin is exactly the epidermis of grape.Anthocyanidin, the flavonoids object contained in Grape Skin
Matter and its fruit wax ingredient very abundant are more with than pulp, have the function of protecting tiny blood vessels, anti-inflammatory, contain in Grape Skin
The richer resveratrol than in grape pulp and grape pip, this is a kind of Polyhydroxy phenol, and this substance, which removes, to be prevented
Outside cardiovascular and cerebrovascular disease, which can reduce blood viscosity, inhibit coagulating platelets and vasodilation, antithrombotic,
To coronary heart disease, ischemic heart disease, hyperlipidemia has preventive and therapeutic effect.Can also pre- preventing tumor formed, have estrogen-like action,
It can be used for treating the diseases such as breast cancer.
Grape is play an important role in world's production of fruit trees, its cultivated area and yield are only second to citrus and grow in recent years
Phase occupies world Production of fruit forefront.China's grape annual output is about more than 300 ten thousand tons, wherein 40% is edible as fresh fruit, 40% is used
In making grape wine, 20% processes raw material as raisins, fruit juice.It can produce the grape waste material of about hundreds of thousands ton (wherein every year
Grape Skin, grape pip and grape pedicel reach the 20%~30% of fresh fruit gross weight).Nowadays, these a considerable number of grape waste materials are general
Abandoned, also someone is by its raise poultry domestic animal, and somebody applies fertilizer for crops, but utilization rate is not high.Most importantly
If dealt with improperly to these grape skins, it is easy to it is rotten, bad smell is volatilized, environment is not only polluted, also waste of resource.
In terms of being concentrated mainly on the extraction to its polyphenol, pigment and resveratrol etc. to the research of Grape Skin both at home and abroad at present, utilize
Ultrasonic wave added method extracts wine grape pomace polyphenol, obtains optimal extract process using response phase method optimization, and use
DPPH method and potassium ferricyanide method carry out in-vitro evaluation to the antioxidant activity of grape skin polyphenol.It is mentioned using microwave―assisted extraction
Grape Skin anthocyanidin is taken, response surface design analysis has been carried out to its Extraction technique, has obtained optimum extraction process.Utilize ethyl alcohol
The resveratrol that circumfluence method is extracted in Grape Skin obtains optimum extraction process using its Extraction technique of optimization of orthogonal test
Condition develops the healthcare function of Grape Skin.
The present invention is by the hydrolysed ferment coupling based on specific enzymatic hydrolysis-fermentation, the double enzyme (chitosans in basis
Enzyme, cellulose complex enzyme) it discharge macromolecular pectin degrading must at small molecule pectic oligosaccharides the Grape Skin broken wall, simultaneously
Small-molecule active substances such as resveratrol, flavones etc. are released, so that lactobacter growth is metabolized, thallus and organic acid is generated, reaches
It has arrived release and has retained the purpose of Grape Skin activity characteristic ingredient, Grape Skin fermentation is become into Grape Skin ferment.With the prior art
It compares, key of the invention is enzymatic hydrolysis broken wall, so that active principle sufficiently discharges, the oligosaccharide of generation promotes growth of probiotics,
Complete the process that enzymatic hydrolysis-fermentation coupling produces active Grape Skin ferment.Existing Grape Skin processing technique does not have institute of the present invention
The advantage for the technology production Grape Skin ferment stated, technology acquisition method Grape Skin ferment removal astringent taste mouthfeel is soft, in the work of enzyme
With lower generation pectic oligosaccharides, while discharging a large amount of resveratrols, grape Flavonoid substances etc., grape skin product biological activity
It increases substantially.
Summary of the invention
The purpose of the present invention is the Gao Pin for the Grape Skin that a kind of method for coupling production Grape Skin ferment by enzyme ferment obtains
Matter product, the exploitation applied to food, drink, flavouring, cosmetics, tobacco and wine product etc..
The present invention provides a kind of method that enzyme ferment couples production Grape Skin ferment, which is with two kinds of main connection
Synthase preparation coupling microbial fermentation production Grape Skin ferment is that metabolic basis is made using the condition and reasonable technique of optimization
Grape Skin cell wall dissociation, conversion, effective component sufficiently discharges, and couples microbial fermentation, generate high activity ferment and
Specific physiological activator especially improves taste, mouthfeel and the easy absorbability of Grape Skin, forms the Grape Skin of high-quality
Ferment.The technological invention is that Grape Skin is carried out cell wall degradation through food grade complex enzyme, couples food grade plant cream bar
The fermentation of bacterium second phase separates and obtains liquid Grape Skin ferment, which can be used for food, beverage, flavouring and change
The addition of cosmetic and cigarette, wine materials.
Specific steps of the invention.
(1) feedstock processing: Grape Skin raw material refers to the mixing of remaining skin, slag or skin, slag, stalk after grape squeezing juice
Object, Grape Skin fresh goods and dry product, select one or more kinds of above-mentioned raw materials when processing, and fresh grape skin (1 part of raw material, water 1-5
Part) or dry product Grape Skin (1 part of raw material, 10-20 part of water), move into fermentor, 80 DEG C, 0.5 h is sterilized, be cooled to 40-50 DEG C it is standby
With.
(2) complex enzyme is prepared: food grade pectase preparation and cellulase preparation are configured to by unit of activity 1:1-10
Complex enzyme formulation is spare.
(3) by the stock substrate sterilized control under 40-50 DEG C of keeping warm mode, answering for 0.5-2% joint enzymatic hydrolysis: is added
Synthase preparation is stirred to react, 40~50 DEG C of 2 h of reaction, is cooled to 35 DEG C, stops stirring.
(4) coupled fermentation: after above-mentioned reaction, temperature is controlled at 30-35 DEG C, by the sterile access Yoghourt of inoculum concentration 1~2%
Compoiste fermented microbial inoculum stirs 5 minutes, stops stirring, when stationary culture 12-48 h, pH < 4.8, is cooled to lower than 10 DEG C, terminates
Fermentation.
(5) post-processing: by the Grape Skin ferment fermented by be separated by solid-liquid separation obtain liquid ferment, also can further by
Soluble ferment dry powder is made by spray drying in liquid ferment；Advantage of the invention is that being answered using by pectase and cellulose
Mixed enzyme made of synthase carries out technology for broken wall, so that active principle sufficiently discharges in Grape Skin and Grape Skin, and generates pectin
Prebiotics based on oligosaccharides, cellobiose etc. promote growth of probiotics.
The present invention preferably acts on the feature complex enzyme and condition of pericarp membrane wall and pericarp colloid, has reached release and has protected
Stay the purpose of Grape Skin activity characteristic ingredient.
Specific enzymatic hydrolysis-fermentation coupling is produced the process of active Grape Skin ferment by the present invention, additional without addition
Nutrient maintains the pure property of Grape Skin ferment, realizes that high-qualityization of Grape Skin utilizes.
Specific embodiment
Embodiment 1.
1, Grape Skin feedstock processing: Grape Skin fresh goods and dry product, feedstock processing include following methods, and fresh grape skin is by weight
The ratio (100 kilograms of fresh grape skins add 200 kilograms of water) plus water and Grape Skin of 1:2 enters fermentor, and by 80 DEG C, 0.5 h is killed
After bacterium, be cooled to 48 ± 2 DEG C it is spare；(100 kilograms of dry Grape Skins add 1000 kilograms to the dry Grape Skin ratio of 1:10 by weight
Water) plus water enter colloid mill grinding after move into fermentor, by 80 DEG C, after 0.5 h sterilizing, be cooled to 48 ± 2 DEG C it is spare.
2, prepare enzyme preparation: above-mentioned every kind of raw material weighs enzyme amount mixing for standby use according to following ratio, wherein food grade fruit
0.3 kilogram of glue enzyme (30000U/g), 1.2 kilograms of food grade cellulase (5000U/g).
3, joint enzymatic hydrolysis: the above-mentioned stock substrate got ready to have sterilized is controlled under 40 ± 2 DEG C of keeping warm modes, in addition
Ready enzyme preparation is stated, is stirred, 40 DEG C of 2 h of reaction.
4, coupled fermentation: it is above-mentioned be reacted to 2 h after, by temperature control in 35 DEG C of preparation inoculations；Sterile physiological is used before inoculation
Saline at 10% bacteria suspension (dry powder of lactic acid bacteria microbial inoculum require > 109 CFU/g), prepared by the sterile access of inoculum concentration 1%
Bacteria suspension mixes slowly 5 minutes, stops stirring, 24 h of stationary culture, Ph < 4.5, cold water are cooled to lower than 10 DEG C at this time, fermentation
Terminate.
5, post-processing: the Grape Skin ferment fermented is carried out to be separated by solid-liquid separation acquisition Grape Skin by centrifugation or filtering
Liquid ferment, or soluble Grape Skin ferment dry powder further can be made by spray drying in liquid ferment.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (3)
1. a kind of method for producing Grape Skin ferment, it is characterized in that Grape Skin ferment is produced using enzymatic hydrolysis and fermentation coupling technique,
Specifically take following steps:
(1) feedstock processing: Grape Skin fresh goods and dry product move into fermentor, 80 DEG C, go out within 0.5 hour according to material-water ratio 1:1-100
Bacterium, be cooled to 40-50 DEG C it is spare；
(2) complex enzyme is prepared: it is spare that food grade pectase preparation and cellulase preparation being configured to complex enzyme formulation；
(3) by the stock substrate sterilized control under 40-50 DEG C of keeping warm mode, the enzyme preparation of 0.5-2% joint enzymatic hydrolysis: is added
It is stirred to react；
(4) it ferments: after above-mentioned reaction, temperature being controlled at 30-35 DEG C, the sterile prepared bacteria suspension of access, stationary culture 12-
It 48 hours, when pH < 4.5, is cooled to lower than 10 DEG C, terminates fermentation；
(5) prepared by liquid Grape Skin ferment: the Grape Skin ferment fermented is obtained liquid Grape Skin ferment by being separated by solid-liquid separation；
(6) prepared by solid Grape Skin ferment: soluble ferment is made by spray drying in liquid ferment described in step (5) and is done
Powder.
2. a kind of method for producing Grape Skin ferment as described in claim 1, it is characterized in that enzymolysis process is using pectase and fibre
It ties up plain enzyme and is used in combination and have the function that Xie Bi degrades, pectase preparation and cellulase preparation are configured by unit of activity 1:1-10
At complex enzyme formulation.
3. a kind of method for producing Grape Skin ferment as described in claim 1, it is characterized in that the pectin that enzymolysis process is generated is few
Prebiotics based on sugar, cellobiose etc. carry out coupled fermentation as lactobacillus-fermented growth factor, reach the mesh of Rapid Fermentation
's.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114191490A (en) * | 2022-01-28 | 2022-03-18 | 善恩康生物科技（苏州）有限公司 | Lactobacillus fermentum and application of lactobacillus fermentum product in oxidation resistance and tumor resistance |
| CN115851554A (en) * | 2022-12-30 | 2023-03-28 | 北京农学院 | Lactobacillus plantarum YDB22, fermentation method of grape skin residues, fermented grape skin residue freeze-dried powder and fermented grape skin residue chewable tablets |
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| CN104178462A (en) * | 2014-08-25 | 2014-12-03 | 济南大学 | Method for preparing ferment from grape skin residues |
| CN105286006A (en) * | 2015-09-09 | 2016-02-03 | 周学义 | Pure grape essence ferment and production method thereof |
| CN105901716A (en) * | 2016-04-29 | 2016-08-31 | 厦门生之元生物科技有限公司 | Antioxidant enzyme with resveratrol and application of antioxidant enzyme |
| CN107951011A (en) * | 2017-12-05 | 2018-04-24 | 中国海洋大学 | A kind of method based on enzyme ferment coupling technique production Cordyceps militaris ferment |
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| CN105286006A (en) * | 2015-09-09 | 2016-02-03 | 周学义 | Pure grape essence ferment and production method thereof |
| CN105901716A (en) * | 2016-04-29 | 2016-08-31 | 厦门生之元生物科技有限公司 | Antioxidant enzyme with resveratrol and application of antioxidant enzyme |
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| CN114191490A (en) * | 2022-01-28 | 2022-03-18 | 善恩康生物科技（苏州）有限公司 | Lactobacillus fermentum and application of lactobacillus fermentum product in oxidation resistance and tumor resistance |
| CN115851554A (en) * | 2022-12-30 | 2023-03-28 | 北京农学院 | Lactobacillus plantarum YDB22, fermentation method of grape skin residues, fermented grape skin residue freeze-dried powder and fermented grape skin residue chewable tablets |
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