CN112293734A - Anti-aging raspberry enzyme and preparation method thereof - Google Patents
Anti-aging raspberry enzyme and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to an anti-aging raspberry enzyme and a preparation method thereof, wherein the raspberry enzyme comprises the following raw materials: raspberry, ginseng, white sugar and honey. The raspberry enzyme is prepared by adopting pretreatment, fermentation treatment and aftertreatment. The ferment organically combining the ginseng and the raspberry for fermentation not only has the original nutrition and functional components of the ginseng and the raspberry, but also can improve the added value of processing the ginseng and the raspberry, drive the development of the ginseng and raspberry industries and have great economic and social benefits; the raspberry enzyme prepared by the method of the invention maximally retains 40-80% of ellagic acid and 30-70% of natural plant SOD, raspberry ketone, salicylic acid and the like in raspberry fruits; meanwhile, specific mineral compounds and phytochemicals contained in the ginseng are retained. The enzyme disclosed by the invention is not added with any chemical reagent or essence, is purely natural and pollution-free, and can improve the immunity of a human body and achieve the anti-aging effect after being used for a long time.
Description
Technical Field
The invention relates to the technical field of biological fermentation, and particularly relates to an anti-aging raspberry enzyme and a preparation method thereof.
Background
Along with social development, the living standard of people is gradually increased, the rhythm of life is also gradually accelerated, and in addition, most of people are in unhealthy or sub-healthy states due to the fact that most of foods eaten by people at present contain a large amount of chemical substances, so that the enzyme is more and more popular among people in recent years. The ferment is low-salt liquid containing bioactive substances extracted by deep fermentation of plants. The enzyme is also called enzyme, is a bioactive substance composed of amino acids, exists in the bodies of animals, plants and microorganisms, has a catalytic effect, and is an essential substance for maintaining the normal functions of the organisms. The ferment not only can enhance the metabolism of human body, remove the incomplete metabolites in the body, activate the physiological function and produce new cells, but also has important functions on delaying senility, removing body odor, halitosis and the like. The increase of age can lead to the gradual reduction of the enzyme production level of the human body, which causes sub-health and even diseases. In order to delay aging and maintain health, the human body should be reasonably supplemented with enzymes from the outside to meet the metabolic needs and resist the invasion of diseases.
Raspberry fruits contain a large amount of ellagic acid and a large amount of natural plants such as SOD, raspberry ketone, salicylic acid and the like, and the raspberry fruits have special curative effects on colon cancer, cervical cancer, breast cancer and pancreatic cancer, have health-care effects of beautifying, resisting cancer, resisting aging, reducing blood pressure, reducing blood fat, preventing anemia, gastrointestinal diseases, cardiovascular and cerebrovascular diseases and the like, and are natural health-care food with important biological functions and high nutritional value. Ellagic acid can protect human cells from various carcinogens, and is used as cancer killer by modern medicine. Raspberry is the fruit found to be the most abundant in ellagic acid which can inhibit the growth of cancer cells. Raspberry contains large amount of salicylic acid, phenolic acid, etc., and can be used for preventing thrombosis, and preventing and treating cardiovascular disease and cerebrovascular disease such as hypertension and blood vessel wall atherosclerosis. Raspberry contains abundant natural raspberry ketone, has certain weight-reducing effect which is 3 times of capsaicin, and scientific researches prove that the purposes of reducing weight and losing weight can be achieved by taking a proper amount of raspberry fruits or corresponding fruit products every day. The raspberry fruits contain natural double oxide dismutase and vitamin E, a large number of harmful substances generated by a human body can be eliminated, the immunity of the human body is improved, the internal environment of the human body is fundamentally improved, the purposes of beautifying, beautifying and prolonging the life can be achieved by eating the raspberry fruits for a long time, and the raspberry fruits are called as life fruits by Americans.
The ginseng contains natural red vitamin B12 and high-quality iron, and is the best natural nutriment for women and vegetable patients to enrich blood. In the ancient English traditional medical treatment method, ginseng is an important drug for treating blood diseases and is known as the root of life. The ginseng comes from northern latitude 40 degrees of Mediterranean sea, called as ' European ginseng ', red treasure on silk road ', and is a natural plant nutrient bank. The ginseng has mild and cool property, and has effects of invigorating stomach, resolving food stagnation, relieving cough, eliminating phlegm, guiding qi downward, promoting diuresis, and clearing away heat and toxic materials. The mineral compounds and the plant compounds contained are unique. These compounds can be used for resisting infection, increasing oxygen content in cells, and treating hematopathy, hepatopathy and immune system dysfunction. Contains folic acid which is very good for human bodies, is an important substance for preventing anemia, and has the effects of preventing hypertension, senile dementia and the like.
Fresh raspberry and flame ginseng fruits are easy to rot, are difficult to preserve and transport, and are partially decomposed and deteriorated due to limited transportation, processing and storage conditions to cause economic loss every year except for being partially sold and processed into products. There are many enzymes available on the market, but the enzyme products combining raspberry and flame ginseng are not visible yet.
Disclosure of Invention
The invention provides an anti-aging raspberry enzyme and a preparation method thereof for solving the technical problems.
The invention is realized by the following technical scheme:
an anti-aging raspberry enzyme comprises the following raw materials: raspberry and flame ginseng.
Preferably, the raw materials comprise, by weight: 60-80 parts of raspberry and 15-25 parts of flame ginseng.
Further preferably, the raw materials comprise, by weight: 60-80 parts of raspberry, 15-25 parts of flame ginseng and 1-5 parts of honey.
Further, the raw materials also comprise white granulated sugar.
Further preferably, the raw materials comprise, by weight: 60-80 parts of raspberry, 15-25 parts of flame ginseng, 4-10 parts of white granulated sugar and 1-5 parts of honey.
A preparation method of anti-aging raspberry enzyme comprises the following steps;
s1, soaking raspberry and flame ginseng, and squeezing to obtain juice;
s2, performing enzymolysis on the juice obtained in the step S1 to obtain an enzymolysis liquid;
s3, fermenting the S2 to obtain an enzymolysis liquid, and obtaining a fermentation stock solution;
and S4, sterilizing the fermentation stock solution to obtain the raspberry enzyme.
Further, the S2 specifically includes;
s2.1, adding cellulase accounting for 0.1 to 0.5 percent of the total mass into the juice obtained in the step S1, and treating for 50 to 100 min;
s2.2, adding pectinase accounting for 0.1-0.5 percent of the total mass, and continuing to process for 50-120 min.
The S3 specifically includes:
storing the enzymolysis liquid obtained in the step S2 at low temperature, and adding white granulated sugar;
then, the temperature is returned to the room temperature, and yeast and lactic acid bacteria are added for fermentation treatment.
Preferably, the fermentation temperature in the S3 is 20-40 ℃, and the fermentation time is 30-90 days.
Further preferably, the fermentation temperature in the S3 is 25-35 ℃.
Further, in the step S4, seasoning is added to the fermentation stock solution, and the raspberry enzyme is obtained by sterilizing.
Preferably, in S4, honey is added to the fermentation stock solution for flavoring, and the raspberry enzyme is obtained after refrigeration and sterilization.
Compared with the prior art, the invention has the following beneficial effects:
1, the ferment organically combining the flame ginseng and the raspberry for fermentation not only has the original nutrition and functional components of the flame ginseng and the raspberry, but also can improve the added value of the processing of the flame ginseng and the raspberry, drive the development of the industry of the flame ginseng and the raspberry, and have great economic benefit and social benefit;
2, the raspberry is matched with flame ginseng and white granulated sugar as a fermentation aid to finish a fermentation process, so as to prepare the raspberry enzyme.
3, the raspberry enzyme prepared by the method furthest retains 40-80% of ellagic acid and 30-70% of natural plant SOD, raspberry ketone, salicylic acid and the like in raspberry fruits; meanwhile, specific mineral compounds and plant compounds contained in the ginseng are retained; the prepared raspberry enzyme not only has the biological activity of the raw materials, but also has the biological characteristics of the enzyme, and the product not only is anti-aging, but also can improve the immunity of a human body.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
The invention discloses an anti-aging raspberry enzyme, which comprises raspberry and flame ginseng as raw materials.
The consumption of raspberry and flame ginseng can be selected according to the requirement.
The preparation method of the anti-aging raspberry enzyme comprises the following steps,
s1, weighing the following raw materials in parts by weight: 60-80 parts of raspberry and 15-25 parts of flame ginseng; cleaning, soaking, and squeezing to obtain juice;
s2, performing enzymolysis on the juice obtained in the step S1 to obtain an enzymolysis liquid;
s3, fermenting the S2 to obtain an enzymolysis liquid, and obtaining a fermentation stock solution;
and S4, sterilizing the fermentation stock solution to obtain the raspberry enzyme. Of course, seasoning can be added according to the requirement in the step to improve the taste of the ferment.
The process of the present invention will be described in detail with reference to specific examples.
Example 1
The raspberry enzyme in this embodiment is prepared from raspberry, ginseng, white sugar, and honey by pre-treatment, fermentation treatment, and post-treatment. The method specifically comprises the following steps;
s1, weighing the following raw materials in parts by weight: 60-80 parts of raspberry, 15-25 parts of flame ginseng, 4-10 parts of white granulated sugar and 1-5 parts of honey;
washing Rubi fructus and herba Senecionis Scandentis sequentially with water for 1-3 times, soaking in 40-60 deg.C water for 1-2 hr, draining, squeezing, and filtering to obtain juice;
s2, enzymolysis: comprises that
S2.1, adding cellulase accounting for 0.1 to 0.5 percent of the total mass into the juice obtained in the step S1, uniformly stirring, and treating for 50 to 100 min;
s2.2, adding pectinase with the total mass of 0.1-0.5%, and slightly stirring for 50-120 min;
and S2.3, carrying out enzyme deactivation treatment to obtain an enzymatic hydrolysate.
S3, fermentation: storing the enzymolysis liquid obtained from S2 in an environment of 1-4 ℃ for 2-3h, adding 4-10 parts of white granulated sugar, and then recovering to room temperature; then adding yeast 3-8% and lactic acid bacteria 1-5% for fermentation at 20-40 deg.C for 1-3 months. And (5) obtaining raspberry fermentation liquor after fermentation.
S4, post-processing: adding honey into the raspberry fermentation liquor for seasoning, and refrigerating for 1-2 h; and then sterilizing at high temperature, packaging, labeling and finally boxing to obtain the anti-aging and immunity-enhancing raspberry enzyme.
The sterilization temperature in S4 is 115-125 ℃, and the time is 1-10 min.
Example 2
In this embodiment, the ratio of the raspberry, the flame ginseng, the white granulated sugar and the honey is 70: 15: 10: 5. the preparation process comprises the following steps:
s1, weighing the following raw materials: cleaning raspberry and ginseng, soaking, draining, and pulping to obtain raspberry and ginseng protoplasm;
s2, enzymolysis: adding cellulase with a total mass of 0.5% into the primary pulp of Rubi fructus and herba Adinandis Corniculatae, stirring, and treating for 1 hr; adding pectase 0.3% of total mass, stirring for 2 hr, heating to 80 deg.C, and maintaining for 3-4min to obtain raspberry and flame ginseng enzymatic hydrolysate;
s3, fermentation treatment: adding white sugar 4-10 parts, yeast 5% and lactobacillus 3% into the enzymatic hydrolysate of Rubi fructus and herba Adenophorae, fermenting at 28 deg.C for 30 days, and filtering to obtain Rubi fructus fermentation broth;
s4, post-processing: adding Mel into the filtered fermentation broth, refrigerating for 1 hr, and sterilizing with sterilizing equipment at 125 deg.C for 1 min. And packaging, labeling and finally boxing to obtain the raspberry enzyme product.
Example 3
In this embodiment, the ratio of the raspberry, the flame ginseng, the white granulated sugar and the honey is 60: 20: 10: 10. the preparation process comprises the following steps:
s1, pretreatment: soaking and cleaning raspberry and ginseng raw materials, draining, and pulping to obtain raspberry and ginseng raw pulp;
s2, adding cellulase with a total mass of 0.5% into the raspberry and the primary ginseng syrup, stirring uniformly, and processing for 1 h; adding pectase 0.3% of total mass, stirring for 2 hr, heating to 80 deg.C, and maintaining for 3-4min to obtain raspberry and flame ginseng enzymatic hydrolysate;
s3, fermentation treatment: adding white sugar 4-10 parts, yeast 5% and lactobacillus 3% into the enzymatic hydrolysate of Rubi fructus and herba Adenophorae, fermenting at 25 deg.C for 60 days, and filtering to obtain Rubi fructus fermentation broth;
s4, post-processing: adding Mel into the filtered fermentation broth, refrigerating for 1 hr, and sterilizing with sterilizing equipment at 125 deg.C for 1 min. And packaging, labeling and finally boxing to obtain the anti-aging and immunity-enhancing raspberry enzyme product.
Example 4
In this embodiment, the mass ratio of the raspberry, the flame ginseng, the white granulated sugar and the honey is 60: 20: 10: 10. the preparation process comprises the following steps:
s1, pretreatment: soaking and cleaning raspberry and ginseng raw materials, draining, and pulping to obtain raspberry and ginseng raw pulp;
s2, adding cellulase with a total mass of 0.5% into the raspberry and the primary ginseng syrup, stirring uniformly, and processing for 1 h; adding pectase 0.3% of total mass, stirring for 2 hr, heating to 80 deg.C, and maintaining for 3-4min to obtain raspberry and flame ginseng enzymatic hydrolysate;
s3, fermentation treatment: adding the enzymatic hydrolysate of Rubi fructus and herba Adenophorae radix into white sugar 4-10 parts, yeast 5% and lactobacillus 3%, fermenting at constant temperature of 30 deg.C until pH is 2-4 and no bubbles are generated, and filtering to obtain Rubi fructus fermentation broth;
s4, post-processing: adding Mel into the filtered fermentation broth, refrigerating for 1 hr, and sterilizing with sterilizing equipment at 125 deg.C for 1 min. And packaging, labeling and finally boxing to obtain the anti-aging and immunity-enhancing raspberry enzyme product.
Example 5
In this embodiment, the mass ratio of the raspberry, the flame ginseng, the white granulated sugar and the honey is 60: 20: 10: 10. the preparation process comprises the following steps:
s1, pretreatment: soaking and cleaning raspberry and ginseng raw materials, draining, and pulping to obtain raspberry and ginseng raw pulp;
s2, adding cellulase with a total mass of 0.5% into the raspberry and the primary ginseng syrup, stirring uniformly, and processing for 1 h; adding pectinase 0.3% of the total mass, stirring for 2 hr, heating to 80 deg.C, and maintaining for 3-4 min. Obtaining raspberry and ginseng enzymatic hydrolysate;
s3, fermentation treatment: adding white sugar 4-10 parts, yeast 5% and lactobacillus 3% into the enzymatic hydrolysate of Rubi fructus and herba Adenophorae, fermenting at 30 deg.C until pH is 2-4 and no bubbles are generated, and filtering to obtain Rubi fructus fermentation broth.
S4, post-processing: adding Mel into the filtered fermentation solution, refrigerating for 1 hr, and sterilizing the fermentation solution with sterilizing equipment at 115 deg.C for 10 min. And packaging, labeling and finally packaging to obtain the anti-aging and immunity-enhancing raspberry enzyme.
The ferment organically combining the ginseng and the raspberry for fermentation not only has the original nutrition and functional components of the ginseng and the raspberry, but also can improve the added value of processing the ginseng and the raspberry, drive the development of the ginseng and raspberry industries and have great economic and social benefits; the raspberry enzyme prepared by the method disclosed by the invention furthest retains ellagic acid and a large amount of natural plant SOD, raspberry ketone, salicylic acid and the like in raspberry fruits; meanwhile, specific mineral compounds and phytochemicals contained in the ginseng are retained. The enzyme disclosed by the invention is not added with any chemical reagent or essence, is purely natural and pollution-free, and can improve the immunity of a human body and achieve the anti-aging effect after being used for a long time.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. An anti-aging raspberry enzyme, comprising: comprises the following raw materials: raspberry and flame ginseng.
2. The anti-aging raspberry ferment of claim 1, wherein: the raw materials comprise the following components in parts by weight: 60-80 parts of raspberry and 15-25 parts of flame ginseng.
3. The anti-aging raspberry ferment of claim 2, wherein: the raw materials comprise the following components in parts by weight: 60-80 parts of raspberry, 15-25 parts of flame ginseng and 1-5 parts of honey.
4. The anti-aging raspberry ferment of claim 1, 2 or 3, wherein: the raw materials also comprise white granulated sugar.
5. The anti-aging raspberry ferment of claim 4, wherein: the raw materials comprise the following components in parts by weight: 60-80 parts of raspberry, 15-25 parts of flame ginseng, 4-10 parts of white granulated sugar and 1-5 parts of honey.
6. The method of preparing the anti-aging raspberry ferment of any one of claims 1-5, wherein: comprises the following steps;
s1, soaking raspberry and flame ginseng, and squeezing to obtain juice;
s2, performing enzymolysis on the juice obtained in the step S1 to obtain an enzymolysis liquid;
s3, fermenting the S2 to obtain an enzymolysis liquid, and obtaining a fermentation stock solution;
and S4, sterilizing the fermentation stock solution to obtain the raspberry enzyme.
7. The method of preparing the anti-aging raspberry ferment of claim 6, wherein the method comprises: the S2 specifically includes;
s2.1, adding cellulase accounting for 0.1 to 0.5 percent of the total mass into the juice obtained in the step S1, and treating for 50 to 100 min;
s2.2, adding pectinase accounting for 0.1-0.5 percent of the total mass, and continuing to process for 50-120 min.
8. The method of preparing the anti-aging raspberry ferment of claim 6, wherein the method comprises: the S3 specifically includes:
storing the enzymolysis liquid obtained in the step S2 at low temperature, and adding white granulated sugar;
then, the temperature is returned to the room temperature, and yeast and lactic acid bacteria are added for fermentation treatment.
9. The method of preparing the anti-aging raspberry ferment of claim 8, wherein: the fermentation temperature in the S3 is 20-40 ℃, and the fermentation time is 30-90 days.
10. The method of preparing the anti-aging raspberry ferment of claim 6, wherein the method comprises: and in the step S4, adding a seasoning into the fermentation stock solution, and sterilizing to obtain the raspberry enzyme.
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| CN105707627A (en) * | 2016-03-07 | 2016-06-29 | 河北长益生物科技有限公司 | Making method of raspberry enzyme beverage |
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