CN111213876A - 一种平卧菊三七酵素及其制备方法 - Google Patents
一种平卧菊三七酵素及其制备方法 Download PDFInfo
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- CN111213876A CN111213876A CN201911176841.7A CN201911176841A CN111213876A CN 111213876 A CN111213876 A CN 111213876A CN 201911176841 A CN201911176841 A CN 201911176841A CN 111213876 A CN111213876 A CN 111213876A
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- 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
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- 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
- A23V2400/125—Casei
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- 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
- A23V2400/175—Rhamnosus
Abstract
本发明属于保健食品技术领域,具体涉及一种平卧菊三七酵素及其制备方法。所述平卧菊三七酵素的原料有平卧菊三七、刺梨、猕猴桃、牛蒡根、柠檬、萝卜、西红柿、覆盆子、黄精、桑葚、山药、苦瓜、大枣、荷叶、葛根、菊花、薏仁米、桔梗、酸枣仁,通过灭菌、粉碎和单品发酵,然后调制而成。通过优选的配方,复合发酵菌种优势,自然发酵,时间沉淀,单品发酵以满足客户需求等综合优势来提高了酵素产品品质,因此所述平卧菊三七酵素具有增强肠胃蠕动、提高免疫力,调理三高,补益气血、补益肠道菌群,补钙等保健功效。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种平卧菊三七酵素及其制备方法。
背景技术
中国已步入老年社会,据相关报告绝大部分的中老年人患有不同程度的疾病,其中以“三高”病症(高血糖,高血压,高血脂)最为普遍。在环境污染,生活作息习惯,饮食结构等各种因素的作用下,“三高”人群大有低龄化蔓延的趋势。同时结合特定的老年人群,在“降”的同时也要注重“三补”,补益气血,补益肠道菌群,补钙。市面上形形色色的“三降”西药,虽有一定的治疗作用,但是长期服用会有一定的副作用,且对患者不同程度的身体损伤,产生耐药性,是药三分毒,治标不治本。国家层面也大力提倡治未病、食疗来促进国民健康。因此迫切希望更多的能够降低血压,降低血糖,降低血脂的健康食品。
酵素作为大健康产业标志性产品应运而生。而平卧菊三七,牛蒡,黄精等原料含有的活性成分如黄酮、脂肪酸、多酚、类固醇及其钙、绿原酸等对“三降”和“三补”(补气血,补钙,补益肠道菌群)有着良好的药理活性。因此,本发明研发了一中含有平卧菊三七酵素,该平卧菊三七酵素有着较好的保健作用。
发明内容
有鉴于此,本发明的目的之一在于提出一种平卧菊三七酵素的制备方法,所述制备方法采用了单品发酵法,避免了以复合,组合原料方式发酵的缺陷,即复合发酵后,在发酵比例和种类上很难做到选择,没办法改变复合发酵液的比例和复合发酵液的种类。
为实现上述目的,本发明采用以下方案:
所述制备方法在于以下步骤:
1)准备发酵原料:平卧菊三七、刺梨、猕猴桃、牛蒡根、柠檬、萝卜、西红柿、覆盆子、黄精、桑葚、山药、苦瓜、大枣、荷叶、葛根、菊花、薏仁米、桔梗、酸枣仁,加水侵泡,灭菌切制;
2)准备发酵菌种:活化,复壮,扩大菌种;
3)发酵:采用单品发酵法,加入复合菌种、红糖、原料和纯化水后搅拌进行常温自然发酵。
4)酵素配制:取步骤3)发酵的酵素按配方量进行酵素调配并过滤,加入调配糖醇,灭菌分装成成品。
具体的,其工艺流程为原料采购→原料清洗→臭氧灭菌→切制粉碎→配料发酵→自然发酵→过滤→调制配料→灌装→灭菌→成品。
具体的,现在市面上有很多的酵素生产厂家是以复合,组合原料通过统一切制,发酵,或者统一榨汁后发酵,客户只能被动的接受,在发酵比例和种类上很难做到选择,考虑到市场需要考虑到大众的口感和需求,复合发酵后产品比例固定,没办法改变复合发酵液的比例和复合发酵液的种类,故本发明采用单一品种发酵法。
进一步,所述平卧菊三七、刺梨、猕猴桃、牛蒡根、柠檬、萝卜、西红柿、覆盆子、黄精、桑葚、山药、苦瓜、大枣、荷叶、葛根为新鲜材料,菊花,薏仁米,桔梗,酸枣仁为干物料。
进一步,采用臭氧灭菌。
进一步,所述复合菌种按以下质量比均液配置:嗜酸乳杆菌液:鼠李糖乳杆菌液:干酪乳杆菌液为1:1:1。
进一步,所述发酵时间为1-3年。
进一步,步骤4)灭菌条件为95℃的恒温水浴锅灭菌60min。
本发明的目的之二在于提出一种上述制备方法制备得到的平卧菊三七酵素,所述平卧菊三七酵素通过优选的配方,复合发酵菌种优势,自然发酵,时间沉淀,单品发酵以满足客户需求等综合优势来提高了酵素产品品质。
为实现上述目的,本发明采用以下方案:
制备得到的平卧菊三七酵素中平卧菊三七酵素中发酵原液与调配糖醇的质量比为65:35。
进一步,所述调配糖醇为低聚果糖和低聚异麦芽糖,质量比为80:20。
具体的,低聚果糖低聚果糖的性能比较稳定,不会分解产生有毒成分,能起到很多类膳食纤维的生理效应,如调节肠道功能、维持大肠完整性、抗移植性、改变氮排泄的途径以及增加矿物质的吸收等,且可促进钙的吸收。
进一步,所述平卧菊三七酵素中发酵原液由以下重量份的组分调配而成:平卧菊三七发酵原液55份、刺梨发酵原液6份、猕猴桃发酵原液5份、牛蒡根发酵原液5份、柠檬发酵原液4份、萝卜发酵原液4份、西红柿发酵原液3份、覆盆子发酵原液3份、黄精发酵原液2份、桑葚发酵原液2份、山药发酵原液2份、苦瓜发酵原液1份、大枣发酵原液1份、荷叶发酵原液1份、葛根发酵原液1份、菊花发酵原液2份、薏仁米发酵原液1份、桔梗发酵原液1份、酸枣仁发酵原液1份。
具体的,平卧菊三七酵素原液在配方的设计上注重中老年“三高”人群,把平卧菊三七,牛蒡根,黄精,刺梨,猕猴桃等原料中的有效成分尽可能最大限度的发酵出来,同时利用复合菌种的微生物发酵优势,产生更多活性成分和次生发酵产物,通过发酵和原料筛选,益生元的添加来凸显“三降”(降脂,降糖,降压)和“三补”(补益气血,补益肠道菌群,补钙)。单就钙而言,利用富含钙的平卧菊三七,通过发酵提取钙,再利用促进钙吸收的低聚果糖等益生元来补充中老年人体所需的钙。
进一步,所述发酵原液发酵时按重量比计算的配方为复合菌种1-2%、红糖2-3%、原料20-30%和纯化水65-77%。
具体的,平卧菊三七酵素中发酵原液含有平卧菊三七发酵液占比达到55份,而平卧菊三七中主要含有芹菜素、槲皮素、芦丁、杨梅素、绿原酸、原儿茶酸、对香豆酸、咖啡酸、山柰酚等成分,因此具有很强的补钙功效,促进骨胳发育,改善骨质酥松。现代药理表明因其具有保肝,降脂,降糖,降压等功效。
本发明的平卧菊三七酵素中含有刺梨发酵液,猕猴桃发酵液,牛蒡根发酵液,柠檬发酵液,萝卜发酵液,西红柿发酵液,覆盆子发酵液,桑葚发酵液,山药发酵液,桔梗发酵液,大枣发酵液,荷叶发酵液,葛根发酵液,黄精发酵液,菊花发酵液,苦瓜发酵液,酸枣仁发酵液,薏仁米发酵液,具有辅降三高,健脾胃,补益气血,润肺,养血滋肝作用,因此对于“三降”,“三补”和增强人体的免疫力有着良好的药理作用。
具有低聚果糖和低聚异麦芽糖,因此本发明中添加的益生元(低聚果糖,低聚异麦芽糖)具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节的效果。
本发明所用的原液为酵素发酵原液,在发酵过程中原液既保存了原料本身的物质和活性成分,同时经过微生物的长期发酵作用,还拥有丰富的代谢产物、益生菌等功能性成分。特别是拥有一些小分子功能性成分,这么活性成分对人体肠胃,免疫力,血液净化均有良好的作用。本发明所用的益生菌有:嗜酸乳杆菌,鼠李糖乳杆菌,干酪乳杆菌。这类细菌对于调节肠道菌群,增强肠胃蠕动和提高免疫力有着很强的功效。综上所述,本发明的平卧菊三七酵素具有调理高血糖,高血脂,高血压,补益气血,补益肠道菌群,补钙等药理功效。
本发明的有益效果在于:
1)本发明所述的制备方法将原料中的有效成分尽可能最大限度的发酵出来,同时利用复合菌种的微生物发酵优势,产生更多活性成分和次生发酵产物;
2)添加的低聚果糖等益生元成分,对“三降”和“三补”均有良好的保健效果,尤为补钙效果,比市面牛奶的含钙量更高;
3)通过优选的配方,复合发酵菌种优势,自然发酵,时间沉淀,单品发酵以满足客户需求等综合优势来提高了酵素产品品质;
4)所述平卧菊三七酵素具有增强肠胃蠕动、提高免疫力,调理三高,补益气血、补益肠道菌群,补钙等保健功效。
具体实施方式
所举实施例是为了更好地对本发明进行说明,但并不是本发明的内容仅局限于所举实施例。所以熟悉本领域的技术人员根据上述发明内容对实施方案进行非本质的改进和调整,仍属于本发明的保护范围。
实施例1平卧菊三七酵素的制备
准备发酵原料:平卧菊三七,刺梨,猕猴桃,牛蒡根,柠檬,萝卜,西红柿,覆盆子,黄精,桑葚,山药,菊花,薏仁米,苦瓜,大枣,桔梗,荷叶,葛根,酸枣仁。本发明上述所涉及的原料除了菊花,薏仁米,桔梗,酸枣仁为干物料,其它的均为新鲜材料。上述原料荷叶,桔梗,菊花各准备1千克,其余原料各准备1.5千克。各原料加水浸泡,同时用臭氧机灭菌30分钟,灭菌完成后用水清洗干净后,切成细小颗粒或者细小片状。其中桑葚,薏仁米,酸枣仁,不用切制。
准备发酵菌种:在国家标准物质网上购买发酵菌种:嗜酸乳杆菌,鼠李糖乳杆菌,干酪乳杆菌各一只。按照购买产品说明书上的操作方法活化,复壮,扩大菌种,通过全温摇瓶柜(摇床)培育2-3天(37℃,160r/min)每种菌种其细菌总数大于106CFU/ml,每种液体培养扩大到5千克。
配置复合菌种:按照嗜酸乳杆菌液,鼠李糖乳杆菌液,干酪乳杆菌液质量比1:1:1。
发酵:准备好的需要原料放入装量规格为5千克的圆柱形发酵玻璃瓶中,荷叶,桔梗,菊花各1千克,其余原料各1.5千克,加复合菌种1-2%,红糖2-3%,原料20-30%,纯化水65-77%。加复合菌种100克,加红糖量为150克,加原料荷叶,桔梗,菊花各1千克,其余发酵原料为1.5千克。每个品种加纯化水补重量至4.5千克。所有原料加入后用玻璃棒搅拌均匀,同时盖好发酵瓶盖,密封。将上述各个品种发酵罐放入常温发酵间,常温自然发酵1-3年。
实施例2发酵原液理化指标检测
自然发酵期间做好对发酵罐的检测,包括:密封性检查,发酵菌落长势情况,常规理化检查,如:总酸,PH,糖度等。经过检测:各发酵罐密封性良好,菌落生长良好,为白色菌落。总酸≥1.3g/100g,PH≤4,糖度为2.4%,各项指标都正常。
实施例3平卧菊三七发酵原液功能性分子含量检测
针对“三补”效果,对平卧菊三七发酵原液其中的功能性分子植物钙含量检测结果如下表所示。其检测结果显示:平卧菊三七粉碎发酵原液比市场上买的高钙牛奶的钙含量高(市场牛奶钙含量大约在1.25×102mg/kg)因此,针对“三补”中的补钙有着比饮用牛奶更好的保健效果。
检测项目(钙含量) | 检验结果 | 单位 | 检验方法 |
平卧菊三七发酵发酵液 | 8.32×10<sup>2</sup> | mg/kg | GB 5009.92-2016(第一法) |
实施例4平卧菊三七酵素的配制
S1:发酵原液按照重量份,平卧菊三七发酵原液:55份,刺梨发酵原液:6份,猕猴桃发酵原液:5份,牛蒡根发酵原液5份,柠檬发酵原液:4份,萝卜发酵原液:4份,西红柿发酵原液:3份,覆盆子发酵原液:3份,黄精发酵原液:2份,桑葚发酵原液2份,山药发酵原液:2份,菊花发酵原液:2份,薏仁米发酵原液:1份,苦瓜发酵原液1份,大枣发酵原液1份,桔梗发酵原液1份,荷叶发酵原液1份,葛根发酵原液1份,酸枣仁发酵原液1份。按照上述比例放各个原料的发酵原液,同时发酵原液用100目的纱布过滤。
S2:调配糖醇按照重量份:低聚果糖:80份,低聚异麦芽糖:20份。
S3:平卧菊三七酵素中发酵原液65份,调配糖醇35份。
配制完成后,在1000ml规格的烧杯中配制4千克平卧菊三七酵素。然后置于在95℃的恒温水浴锅灭菌60min。冷却后分装入30ml的棕色玻璃瓶之中,然后用旋盖机旋紧瓶盖,然后包装成成品。
实施例5平卧菊三七酵素成品的微生物和理化性质检测及效果评价
经过检测产品的细菌总数,大肠菌群,霉菌和酵母菌,糖度,PH,总酸等。经过检测微生物和理化都达到GB31121的要求。平卧菊三七酵素经过给百名“三高”人群试喝反馈,客户反馈口感良好,效果不错,坚持喝平卧菊三七酵素一个月,“三高”人群的血糖,血脂,血压都有不同程度下降,更有部分客户“三高”值降到正常范围内。并且坚持喝了一个月以上的客户,其整个人的气色,精神状态,免疫力都有所提升。说明平卧菊三七酵素具有很好的对抗“三高”的保健效果以及可配合“三高”药物使用。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (10)
1.一种平卧菊三七酵素的制备方法,其特征在于,所述制备方法在于以下步骤:
1)准备发酵原料:平卧菊三七、刺梨、猕猴桃、牛蒡根、柠檬、萝卜、西红柿、覆盆子、黄精、桑葚、山药、苦瓜、大枣、荷叶、葛根、菊花、薏仁米、桔梗、酸枣仁,加水侵泡,灭菌切制;
2)准备发酵菌种:活化,复壮,扩大菌种;
3)发酵:采用单品发酵法,加入复合菌种、红糖、原料和纯化水后搅拌进行常温自然发酵。
4)酵素配制:取步骤3)发酵的酵素按配方量进行酵素调配并过滤,加入调配糖醇,灭菌分装成成品。
2.根据权利要求1所述的制备方法,其特征在于,所述平卧菊三七、刺梨、猕猴桃、牛蒡根、柠檬、萝卜、西红柿、覆盆子、黄精、桑葚、山药、苦瓜、大枣、荷叶、葛根为新鲜材料,菊花,薏仁米,桔梗,酸枣仁为干物料。
3.根据权利要求1所述的制备方法,其特征在于,所述复合菌种按以下质量比均液配置:嗜酸乳杆菌液:鼠李糖乳杆菌液:干酪乳杆菌液为1:1:1。
4.根据权利要求1所述的制备方法,其特征在于,所述发酵时间为1-3年。
5.根据权利要求1所述的制备方法,其特征在于,步骤4)灭菌条件为95℃的恒温水浴锅灭菌60min。
6.权利要求1-5任一项所述的制备方法制备得到的平卧菊三七酵素。
7.根据权利要求6所述的平卧菊三七酵素,其特征在于,所述平卧菊三七酵素中平卧菊三七酵素中发酵原液与调配糖醇的质量比为65:35。
8.根据权利要求7所述的平卧菊三七酵素,其特征在于,所述调配糖醇为低聚果糖和低聚异麦芽糖,质量比为80:20。
9.根据权利要求7所述的平卧菊三七酵素,其特征在于,所述平卧菊三七酵素中发酵原液由以下重量份的组分调配而成:平卧菊三七发酵原液55份、刺梨发酵原液6份、猕猴桃发酵原液5份、牛蒡根发酵原液5份、柠檬发酵原液4份、萝卜发酵原液4份、西红柿发酵原液3份、覆盆子发酵原液3份、黄精发酵原液2份、桑葚发酵原液2份、山药发酵原液2份、苦瓜发酵原液1份、大枣发酵原液1份、荷叶发酵原液1份、葛根发酵原液1份、菊花发酵原液2份、薏仁米发酵原液1份、桔梗发酵原液1份、酸枣仁发酵原液1份。
10.根据权利要求9所述的平卧菊三七酵素,其特征在于,所述发酵原液发酵时按重量比计算的配方为复合菌种1-2%、红糖2-3%、原料20-30%和纯化水65-77%。
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