CN111955723A - 一种提升免疫力的草本水果酵素及其制备方法 - Google Patents
一种提升免疫力的草本水果酵素及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种提升免疫力的草本水果酵素及其制备方法，通过将菠萝、木瓜、苹果、猕猴桃、葡萄、柠檬、山楂汁、青梅汁、水果酵素发酵液混合均匀进行发酵得到水果酵素；将人参、肉桂、茯苓、生姜、红枣及甘草洗净、熬煮，加入酵母葡聚糖及植入优势菌种进行发酵得到草本萃取发酵液；向水果酵素中植入草本萃取发酵液进行二次发酵，过滤后即得。本发明通过先萃取再发酵的方式制得草本萃取发酵液，将草本萃取发酵液与果蔬酵素相结合再次发酵，获得的草本水果酵素的风味香醇、色泽浓郁，味道绵延，富含维生素、氨基酸、酶类、多种益生菌等活性物质；还能够显著提升人体免疫力，具有极大的推广应用价值。
Description
技术领域
本发明涉及一种提升免疫力的草本水果酵素及其制备方法，属于酵素生产技术领域。
背景技术
现代人忙于工作及课业，日夜颠倒、熬夜更是许多人的日常生活，但随之而来的是造成身体出现异常、免疫功能下降等问题。然而，目前市面上以水果为基底的酵素大部分皆以肠胃功能改善为出发点，而没有主打具有专一性功能的酵素产品，为此，如果能建立一套以提升免疫力为主轴，将草本萃取发酵液结合水果酵素之产品，将能替消费者提供一项具有专一性功效的产品。
酵素一般又称为酶，主要由蛋白质组成，是一种大分子生物催化剂。酵素是生物体内化学反应中重要的催化剂，在催化反应中，反应物为受质，生成物为代谢产物，且酵素具专一性，每种酵素具有特定功能，非其他酵素所能取代。简单来说，若缺乏酵素就难以维持生命之运作，若无酵素亦无生命之诞生。
一般来说，人体内酵素制造功能随着年龄增长而逐年下降，身体的代谢能力及免疫力亦跟着下降，而人体免疫调节功能评估是针对包含非特异性及特异性免疫功能之评估，所谓非特异性免疫力包括如中性白血球(neutrophils)及单核球(monocytes)的吞噬能力或是自任杀手细胞(natural killer activity)活性，且现代人类因为烹饪技术的普及让食物变得美味，无形中也将蔬果及肉类中大量的酵素破坏殆尽。为此，本发明研发出一套将天然草本复方利用热水提取法萃取出有效成分后，再植入优势益生菌后得到草本发酵液，最后再与水果酵素共同发酵，经由标准生产工艺流程得到一套具有专一性且提升免疫力之草本水果酵素。
发明内容
本发明针对现有技术存在的不足，提供了一种提升免疫力的草本水果酵素及其制备方法，具体技术方案如下：
一种提升免疫力的草本水果酵素的制备方法，包括以下步骤：
步骤一、将菠萝、木瓜、苹果、猕猴桃、葡萄、柠檬、山楂汁、青梅汁、水果酵素发酵液混合均匀进行发酵得到水果酵素，水果酵素发酵液中的酵母菌液为啤酒酵母，水果酵素发酵液中的乳酸菌液包含植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和长双歧杆菌；
步骤二、将人参、肉桂、茯苓、生姜、红枣及甘草分别用200ppm酸性氧化电位水及纯净水清洗过，接着用纯水净泡最少10分钟；
步骤三、将人参、肉桂、茯苓、生姜、红枣及甘草放入锅中，再加入纯水后，静置20分钟接着以大火煮至滚沸后，再以小火熬制15分钟；待温度降至25-30℃，加入酵母葡聚糖及植入优势菌种进行发酵，发酵完成之后进行破碎得到草本萃取发酵液；
步骤四、向水果酵素中植入草本萃取发酵液并进行搅拌，搅拌桨的转速为30-80rpm，搅拌30分钟，进行二次发酵，发酵45-60天，发酵温度控制在25-30℃，pH控制在3.5-4.0；
步骤五、将二次发酵完成的混合物以80-180目的过滤规格去过滤出固态杂质，而过滤出的液体即为草本水果酵素。
上述技术方案的进一步优化，所述菠萝、木瓜、苹果、猕猴桃、葡萄、柠檬、山楂汁、青梅汁、水果酵素发酵液的配比如下：
菠萝30重量份、木瓜20重量份、苹果2重量份、猕猴桃2重量份、葡萄2重量份、柠檬2重量份、山楂汁2重量份、青梅汁2重量份。
上述技术方案的进一步优化，所述水果酵素发酵液的菌液浓度为105-108cfu/mL。
上述技术方案的进一步优化，所述人参、肉桂、茯苓、生姜、红枣、甘草、酵母葡聚糖的配比为：
人参8±1重量份、肉桂3±1重量份、茯苓8±1重量份、生姜4±1重量份、红枣8±1重量份、甘草4±1重量份、酵母葡聚糖3重量份。
上述技术方案的进一步优化，所述优势菌种包含酵母菌、乳酸菌及醋酸菌，草本萃取发酵液的菌液浓度为105-108cfu/mL。
一种提升免疫力的草本水果酵素，采用上述制备方法制备得到的草本水果酵素。
综合水果酵素包含菠萝、木瓜、苹果、柠檬、葡萄、猕猴桃为主要原料，皆富含大量的维生素、矿物质及氨基酸，此外，这些水果也存在大量的植化素(Phytochemicals)，植化素包含多酚类(Polyphenols)、吲哚(Indoles)、类黄酮素(Flavonoid)、茄红素(Lycopene)、植物皂素(Saponins)、异硫氰酸盐(Isothiocyanates)等，这些营养成分具有提高免疫力，产生抗氧化作用。
人参，性微凉味甘苦，属养阴药材，能补肺降肝火及补气养阴，亦有大补元气、生津安神，具提高免疫力之作用。
肉桂，性热味辛、甘，具补火助阴、散寒止痛及活血通经之功效。
山楂，性温味甘，具开胃消食、活血散瘀及化痰行气之功效。
茯苓，性平味甘，具利水渗湿、健脾和胃及宁心安神之功效。
生姜，性温味辛，具发汗解表、温肺止咳及解鱼蟹毒之功效。
红枣，性温味甘，富含蛋白质、脂肪、醣类、有机酸、维生素及矿物质，能生津滋养，同时具有养血安神、缓和药性等功能。
本发明的有益效果：
本发明通过将果蔬酵素与草本中药的合理配置，采用先萃取再发酵的方式制得草本萃取发酵液，将草本萃取发酵液与果蔬酵素相结合再次发酵，实现药食同源、融合互补的功效，获得的草本水果酵素的风味香醇、色泽浓郁，味道绵延，富含维生素、氨基酸、酶类、多种益生菌等活性物质；还能够显著提升人体免疫力，具有极大的推广应用价值。
附图说明
图1为本发明所述免疫细胞存活实验结果图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1
基底水果酵素原料：菠萝30kg、木瓜20kg、苹果2kg、猕猴桃2kg、葡萄2kg、柠檬2kg、山楂汁2kg、青梅汁2kg。基底水果酵素原料还包含酵母菌液为啤酒酵母，乳酸菌液则包含植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌及长双歧杆菌，水果酵素发酵液的菌液浓度为105-108cfu/mL。
草本原料清洗：将8kg人参、3kg肉桂、8kg茯苓、4kg生姜、8kg红枣、4kg甘草分别用200pppm酸性氧化电位水及纯净水清洗过，接着用纯水净泡10分钟，将表面可能残存农药去除。
草本原料清洗完成后，将按照配比量的人参、肉桂、茯苓、生姜、红枣及甘草放入锅中，再加入纯水，静置20分钟接着以大火煮至滚沸后，再以小火熬制15分钟得到草本萃取液；待温度降至25-30℃，在草本萃取液中加入3kg酵母葡聚糖并植入优势菌种(酵母菌、乳酸菌及醋酸菌)进行发酵，菌液浓度为105-108cfu/mL，发酵后得到草本萃取发酵液。
植入已破碎的草本萃取发酵液至水果酵素中进行搅拌，搅拌的转速为30-80rpm，搅拌30分钟，进行二次发酵，发酵45-60天，发酵温度控制在25-30℃，pH控制在3.5-4.0。
待发酵完成，将二次发酵后的混合物以80-180目的过滤规格去过滤出固态杂质，而过滤出的液体即为能够提升免疫力的草本水果酵素；为方便后续描述，该能够提升免疫力的草本水果酵素简称为草本水果蔬酵素X。
实施例2
本次实验是在给予一般果蔬酵素及草本水果蔬酵素X后，再以脂多醣(LPS)来刺激免疫细胞-人类单核球细胞(THP-1)造成免疫反应后使免疫细胞凋亡，再利用免疫细胞存活实验(MTT assay)来比较免疫细胞之存活率，而脂多醣(LPS)是典型的内毒素，在单核细胞、巨噬细胞中结合了CD14/TLR4受体复合物，进而促进促炎性细胞因子、一氧化氮，其中脂多醣结构中的脂质A可能导致哺乳动物免疫系统不受控激活，产生多种炎性介质，而导致败血性休克，所以脂多醣常作为细胞实验中的刺激剂之一，免疫细胞存活实验(MTT assay)，细胞存活率分析，是一种用于测量细胞活性之试验，MTT为一种黄色化合物，可用于活细胞粒线体中的呼吸链，在琥珀酸脱氢酶(SDH)和细胞色素C作用下四氮唑环会裂解而生成紫色结晶，再利用DMSO将紫色结晶溶解，之后测定吸光值测定去评估多少细胞存活，吸光度则代表粒线体的活性，即是存活之细胞。
实验材料：
MTT solution:MTT粉末以磷酸缓冲液(PBS)配制成浓5mg/mL，于4℃避光保存、DMSO。
按以下步骤执行：
于96well孔盘中种植人类单核球细胞(THP-1)，每格孔盘种3000-5000颗细胞包含100ul的细胞培养液，每组做三个重覆，避免实验误差，种完细胞轻摇孔盘，使细胞均匀分布。
细胞贴附后，加入一般果蔬酵素、草本水果蔬酵素X，待30分钟酵素作用后，加入细胞刺激剂(LPS)，浓度为1g/mL，放入条件5％的CO2、37℃中的细胞培养箱培养24小时。
24小时后取出96well孔盘，欲检测孔盘中，每格加入20ul之MTT溶液，接着放入条件5％的CO2，37℃中的细胞培养箱，培养1小时。
取出96well孔盘，小心抽干黄色的MTT溶液，避免吸走细胞及MTT结晶。
接着欲检测孔盘中每格加入200ul的DMSO，振荡器震荡10分钟，使结晶完全溶解呈现紫色即可。
最后将孔盘以550nm的波长读取其吸光值。
实验结果如图1所示。
在上述实施例中，根据我们的生产工艺必须先将草本进行萃取，而得到草本萃取液再进行植菌发酵，之后再与我们果蔬酵素进行发酵；原因是：如果将草本萃取液与果蔬发酵液同时进行发酵，会改变整个酸碱糖度进而使产品产生不稳定，例如：产品有极大的几率会后发酵或是滋生杂菌的风险，所以草本萃取必须先单独发酵后植菌稳定才能进行后续的生产工艺。
脂多醣(LPS)是此类实验常用的刺激剂，需要证明能让免疫细胞造成刺激而使细胞存活率下降。
根据实验结果证明一般果蔬酵素对于免疫调节效果较不明显，而本发明所述草本水果蔬酵素X具有明显调节免疫功能，使免疫功能增强，在脂多醣刺激后，免疫细胞存活明显提升。
根据免疫细胞存活实验，本发明所述草本水果蔬酵素X能比一般果蔬酵素具有更高的存活率。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种提升免疫力的草本水果酵素的制备方法，其特征在于包括以下步骤：
步骤一、将菠萝、木瓜、苹果、猕猴桃、葡萄、柠檬、山楂汁、青梅汁、水果酵素发酵液混合均匀进行发酵得到水果酵素，水果酵素发酵液中的酵母菌液为啤酒酵母，水果酵素发酵液中的乳酸菌液包含植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和长双歧杆菌；
步骤二、将人参、肉桂、茯苓、生姜、红枣及甘草分别用200ppm酸性氧化电位水及纯净水清洗过，接着用纯水净泡最少10分钟；
步骤三、将人参、肉桂、茯苓、生姜、红枣及甘草放入锅中，再加入纯水后，静置20分钟接着以大火煮至滚沸后，再以小火熬制15分钟；待温度降至25-30℃，加入酵母葡聚糖及植入优势菌种进行发酵，发酵完成之后进行破碎得到草本萃取发酵液；
步骤四、向水果酵素中植入草本萃取发酵液并进行搅拌，搅拌桨的转速为30-80rpm，搅拌30分钟，进行二次发酵，发酵45-60天，发酵温度控制在25-30℃，pH控制在3.5-4.0；
步骤五、将二次发酵完成的混合物以80-180目的过滤规格去过滤出固态杂质，而过滤出的液体即为草本水果酵素。
2.根据权利要求1所述的一种提升免疫力的草本水果酵素的制备方法，其特征在于，所述菠萝、木瓜、苹果、猕猴桃、葡萄、柠檬、山楂汁、青梅汁、水果酵素发酵液的配比如下：
菠萝30重量份、木瓜20重量份、苹果2重量份、猕猴桃2重量份、葡萄2重量份、柠檬2重量份、山楂汁2重量份、青梅汁2重量份。
3.根据权利要求2所述的一种提升免疫力的草本水果酵素的制备方法，其特征在于：所述水果酵素发酵液的菌液浓度为105-108cfu/mL。
4.根据权利要求1所述的一种提升免疫力的草本水果酵素的制备方法，其特征在于，所述人参、肉桂、茯苓、生姜、红枣、甘草、酵母葡聚糖的配比为：
人参8±1重量份、肉桂3±1重量份、茯苓8±1重量份、生姜4±1重量份、红枣8±1重量份、甘草4±1重量份、酵母葡聚糖3重量份。
5.根据权利要求4所述的一种提升免疫力的草本水果酵素的制备方法，其特征在于，所述优势菌种包含酵母菌、乳酸菌及醋酸菌，菌液浓度为105-108cfu/mL。
6.一种提升免疫力的草本水果酵素，其特征在于：采用如权利要求1-5中任一项所述的一种提升免疫力的草本水果酵素的制备方法制备得到的草本水果酵素。
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