CN112220814A - 一种缓解痛风的青梅花发酵制品 - Google Patents
一种缓解痛风的青梅花发酵制品 Download PDFInfo
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Abstract
本发明设计食品发酵领域，具体涉及到一种具有缓解痛风的青梅花发酵制品的制备方法。本发明所提供的发酵制品，是以青梅花的干花为原料制备而成。本发明的原料预处理后加入长双岐杆菌和植物乳杆菌进行混合菌种发酵，高压匀浆之后收集清液，加入叶酸、异麦芽糖醇、山梨糖醇及木糖醇、麦芽糊精、维生素C中的四种及四种以上的混合物进行复配，经过澄清、防腐、灌装随即得到成品。本发明减少了抗痛风药物的毒副作用、强化了降尿酸的功能，提高了有效成分的作用，提高了机体免疫力，后熟复配配方调整风味，改善口感，形成一种具有降尿酸功效并且口感优良的发酵制品。
Description
技术领域
本发明属于生物发酵技术领域，具体涉及一种具有降尿酸功能的青梅花发酵制品的制备方法。
背景技术
痛风是由于嘌呤代谢紊乱,导致血尿酸增高、肾脏排泄尿酸减少,从而引起尿酸分泌过多或肾脏排泄不足，导致尿酸盐在组织沉积,其积累会导致尿酸钠结晶的形成，可引起巨大的疼痛和炎症反应，导致肝和肾损伤，并且不能随时间自行缓解。其自然病程分为无症状高尿酸血症、急性痛风性关节炎、间歇期痛风、慢性痛风石性痛风四个阶段,偶尔也会出现痛风性肾病。约10%的高尿酸血症患者会自然发展为痛风。尿酸盐沉积是痛风的特征性病理改变,也是急性痛风性关节炎的诊断依据。痛风的发病机制与遗传因素、环境因素、糖原累积、肾功能不全、血液病和药物等有关。
现阶段的降尿酸药物主要通过抑制黄嘌呤氧化酶活性降低血清尿酸水平。然而，抗痛风药物治疗常伴有副作用，表现出肝毒性、血液系统损坏和高应激风险。因此，迫切需要新的降尿酸药。青梅花中含有丰富的有机酸和纤维素，能提高肠胃的蠕动能力、消炎杀菌、美容养颜、促进人体的新陈代谢，同时青梅花中含有大量的花青素，花青素对治疗痛风具有良好的作用。花青素是一种人类常用的类黄酮，富含于色彩丰富的水果、蔬菜和谷物中，具有一系列有益健康的特性，包括抗微生物、抗炎、抗氧化和抗诱变特性。
现有的青梅花制品仅仅只是通过酶解或醇提的方式提取其有效成分，而且有效成分会在提取过程中损耗或提取不完全，随着科技的创新和研究的开展，缓解痛风的青梅花发酵制品生产工艺和制备方法的调整和改进将更加有利于对其进行深入研究。
发明内容
为了解决上述的技术问题，本发明提供了一种具有缓解痛风的青梅花发酵制品的制备方法。
本发明所提供的青梅花发酵制品的原料主要包括具有缓解痛风的原料和复合微生物。
本发明的主要原料是青梅花。经验证，青梅花的花青素经过发酵之后所得与单纯提取相比，降尿酸效果更佳。
复合微生物为长双歧杆菌和植物乳杆菌的混合物。
本发明的目的是提出具有降尿酸功能的青梅花发酵制品的制备方法，技术方案是这样实现的：
步骤1、原料的预处理。将青梅花的干花利用超微粉碎机进行粉碎，粉碎10-30分钟，待青梅花干花的细度达到1500目以上的时候，取出备用。
步骤2、将步骤1所得的青梅花干粉进行酶解。称取一定质量的青梅花干粉，加入9倍质量的蒸馏水，充分搅拌均匀以后，调节pH在4.5-5.5之间，随后一边搅拌一边加入0.1%的酸性纤维素酶和0.1%的酸性蛋白酶，充分搅拌之后，在50-55℃的条件下搅拌酶解，时间为2-4小时。
步骤3、酶解液中加入益生菌发酵。已经酶解好的酶解液85℃巴氏消毒15分钟，待酶解液降到常温之后，向酶解液中按照1：0.5的通气比例（v/m）通入无菌高纯二氧化碳气体，使酶解液中溶解氧溢出，随后在酶解液中接种3%的长双歧杆菌、3%植物乳杆菌静置发酵5-7天，发酵温度为37℃，每天监测pH和还原糖的浓度，当pH和还原糖不再下降的时候视为发酵结束的标志。
步骤4、缓解痛风发酵制品的复配。将发酵好的发酵液经过膜过滤收集清液，并向清液中加入复配配方的原料，包含叶酸、异麦芽糖醇、山梨糖醇及木糖醇、麦芽糊精、维生素C中的四种及四种以上的混合物，经过试验其中优选的叶酸0.05g/L、异麦芽糖醇50g/L、木糖醇20g/L、麦芽糊精50g/L、维生素C 5g/L。
步骤5、过滤除杂并罐装。向复配液中加入101果汁澄清剂、山梨酸钾0.05%，搅拌2小时后板框过滤，灌装后经85℃15分钟巴氏杀菌。
优选的，步骤1中青梅花干粉的粉碎程度为1500目以上。
步骤2中加入的酸性纤维素酶和酸性蛋白酶均为0.1%，且酶解的温度为50-55℃。
步骤3中的发酵条件是温度为恒温37℃的，发酵时间为7天左右，pH值稳定在3.0不再变化。
本发明的有益效果在于，与现有技术相比，本发明融入的新的工艺技术，优点在于：
1.原料。青梅花中含有丰富的有机酸和纤维素，能提高肠胃的蠕动能力、消炎杀菌、美容养颜、促进人体的新陈代谢，同时青梅花中含有大量的花青素，花青素对治疗痛风具有良好的作用。
2.复合菌种。将青梅花干粉粉碎之后，先利用酶解的方法进行酶解，随后将已经酶解好的酶解液中接入复合益生菌进行发酵，获得发酵液之后，将发酵好的发酵液进行复配，随后进行口味的调整获得最终的发酵制品。
3.后熟的复配配方。pH值为3.0左右的发酵制品口感酸涩，通过添加叶酸、异麦芽糖醇、山梨糖醇及木糖醇、麦芽糊精、维生素C中的四种及四种以上的混合物调整风味，改善口感，形成一种具有缓解痛风的青梅花发酵制品。
附图说明
图1：实施例1结果显示：通过筛选长双歧杆菌和植物乳杆菌具有良好的降解嘌呤的水平，所以选择以上两种菌种作为复合发酵的菌种。
图2：实施例1中的缓解痛风的青梅花发酵制品动物实验结果显示：空白组和模型组之间存在显著性差异，说明建模成功。高低剂量组与建模组相比均能降低小鼠血液中尿酸的水平，且高剂量组的作用效果明显高于低剂量组。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明，以便本领域的技术人员更了解本发明，但并不因此限制本发明。
实施例1
复合发酵菌种的筛选，液体培养枯草芽孢杆菌、乳酸乳球菌、长双歧杆菌、酵母菌、发酵乳杆菌、植物乳杆菌、哈尔滨乳杆菌，待菌种的菌活达到1x1011的时候。取2ml的菌液4℃，5000r/min离心10min，收集菌体沉淀，1ml的PBS重复洗涤菌体3次。向菌体沉淀中加入含有10mmol/L的嘌呤缓冲液，厌氧条件下37℃，培养30分钟，离心获取上清，利用高效液相色谱检测菌种降解嘌呤的水平。
称取100g的青梅花干粉利用超微粉碎机进行破碎15分钟，获得的青梅花干粉中加入900ml的蒸馏水，充分搅拌均匀之后，调节pH到4.5-5.5之间。
一边搅拌一边加入1g的酸性纤维素酶和1g的酸性蛋白酶，50℃的条件下搅拌酶解2个小时。
将酶解好的酶解液85℃巴氏灭菌15分钟，随后向其中通入2L的无菌高纯二氧化碳气体，随后在其中接入3%的长双歧杆菌和3%植物乳杆菌。接种完毕后静置于37℃的培养箱中培养，每天监测pH和还原糖的含量，在第7天检测到pH和还原糖含量不再变化。发酵结束。
过滤发酵液，最终获得800ml的清液，向清液中加入0.04g的叶酸、40g的异麦芽糖醇、16g的木糖醇、40g的麦芽糖糊精、4g的维生素C进实施例1中的缓解痛风的青梅花发酵制品动物实验结果行复配。
加入101果汁澄清剂沉淀其中沉淀物，加入0.4g的山梨酸钾防腐处理，灌装之后85℃，15分钟巴氏灭菌。
实施例1中的缓解痛风的青梅花发酵制品动物实验结果如下：
实验对象：选择ICR小白鼠100只，将其分为4组每组25只小鼠，分组为空白组，模型对照组，低剂量组和高剂量组。
取健康的雄性小白鼠，平均体重为25克，除空白组外，其余3组口服灌胃给予600mg/kg的黄嘌呤和250mg/kg的盐酸乙胺丁醇，每天一次，连续造模至第7天时，该3组小鼠每天上午口服灌胃黄嘌呤600mg/kg＋盐酸乙胺丁醇250mg/kg，每天下午除模型组外其他两组分别口服灌胃样品，低剂量组灌胃10mg/kg的缓解痛风的青梅花发酵制品，高剂量组灌胃20mg/kg的缓解痛风的青梅花发酵制品，模型组和空白对照组口服灌胃等体积水，治疗药物连续给药7天。小鼠第7天给药1h后乙醚麻醉，眼球取血，4℃静置2h后，12000r/min x10min，分离血清，按试剂盒说明书方法操作，检测其血液中的尿酸水平。
实施例2
称取150g的青梅花干粉利用超微粉碎机进行破碎15分钟，获得的青梅花干粉中加入1350ml的蒸馏水，充分搅拌均匀之后，调节pH到4.5-5.5之间。
一边搅拌一边加入1.5g的酸性纤维素酶和1.5g的酸性蛋白酶，50℃的条件下搅拌酶解2个小时。
将酶解好的酶解液85℃巴氏灭菌15分钟，随后向其中通入3L的无菌高纯二氧化碳气体，随后在其中接入3%的长双歧杆菌和3%植物乳杆菌。接种完毕后静置于37℃的培养箱中培养，每天监测pH和还原糖的含量，在第7天检测到pH和还原糖含量不再变化。发酵结束。
过滤发酵液，最终获得1200ml的清液，向清液中加入0.06g的叶酸、60g的异麦芽糖醇、24g的木糖醇、60g的麦芽糖糊精、6g的维生素C进行复配。
加入101果汁澄清剂沉淀其中沉淀物，加入0.6g的山梨酸钾防腐处理，灌装之后85℃，15分钟巴氏灭菌。
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、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种缓解痛风的青梅花发酵制品的制备方法，包括以下步骤：
将青梅花原料超微粉碎后，采用复合酶解处理，酶解液灭菌后接种长双歧杆菌、植物乳杆菌进行混合发酵，5-7天后收集发酵液，经高压匀浆后收集清液，加入复配配方原料后，经澄清、防腐、灌装即得成品。
2.如权利要求1所述的一种缓解痛风的青梅花发酵制品的制备方法，其特征在于，青梅花干花采用超微粉碎15-30分钟，至细度达到1500目以上。
3.如权利要求1所述的一种缓解痛风的青梅花发酵制品的制备方法，其特征在于，向超微粉中加入9倍质量蒸馏水，调节pH至4.5-5.5之间，分别加入0.1%酸性纤维素酶、0.1%酸性蛋白酶，50-55℃搅拌酶解2-4小时。
4.如权利要求1所述的一种缓解痛风的青梅花发酵制品的制备方法，其特征在于，酶解液经85℃巴氏灭菌15分钟后，向其中按1:0.5通气比（v/v/m）通入无菌二氧化碳，赶走液体中的溶解氧，并接种3%长双歧杆菌、3%植物乳杆菌菌液进行静态发酵，发酵温度37℃，时间5-7天，至pH和还原糖不再下降视为发酵结束。
5.如权利要求1所述的一种缓解痛风的青梅花发酵制品的制备方法，其特征在于，发酵液经膜过滤收集清液，并向清液中加入复配配方原料，包含叶酸、异麦芽糖醇、山梨糖醇及木糖醇、麦芽糊精、维生素C中的四种及四种以上的混合物，其中优选的叶酸0.05g/L、异麦芽糖醇50g/L、木糖醇20g/L、麦芽糊精50g/L、维生素C 5g/L。
6.如权利要求1所述的一种缓解痛风的青梅花发酵制品的制备方法，其特征在于，向复配液中加入101果汁澄清剂、山梨酸钾0.05%，搅拌2小时后板框过滤，灌装后经85℃15分钟巴氏杀菌。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109806204A (zh) * | 2019-04-04 | 2019-05-28 | 烟台新时代健康产业日化有限公司 | 一种青梅花的发酵提取工艺 |
| CN112237591A (zh) * | 2019-07-19 | 2021-01-19 | 深圳市长卿医学研究院 | 一种含叶酸的抗痛风组合物 |
| CN115500506A (zh) * | 2022-10-08 | 2022-12-23 | 武汉新华扬生物股份有限公司 | 一种缓解痛风、降血糖的酵素及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109806204A (zh) * | 2019-04-04 | 2019-05-28 | 烟台新时代健康产业日化有限公司 | 一种青梅花的发酵提取工艺 |
| CN112237591A (zh) * | 2019-07-19 | 2021-01-19 | 深圳市长卿医学研究院 | 一种含叶酸的抗痛风组合物 |
| CN112237591B (zh) * | 2019-07-19 | 2022-05-31 | 深圳奥萨医药有限公司 | 一种含叶酸的抗痛风组合物 |
| CN115500506A (zh) * | 2022-10-08 | 2022-12-23 | 武汉新华扬生物股份有限公司 | 一种缓解痛风、降血糖的酵素及其制备方法 |
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Application publication date: 20210115 |