CN112586701A - 一种微生态果蔬酵素及其制备方法 - Google Patents
一种微生态果蔬酵素及其制备方法 Download PDFInfo
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- CN112586701A CN112586701A CN202011464930.4A CN202011464930A CN112586701A CN 112586701 A CN112586701 A CN 112586701A CN 202011464930 A CN202011464930 A CN 202011464930A CN 112586701 A CN112586701 A CN 112586701A
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Abstract
本发明提供了一种微生态果蔬酵素及其制备方法,涉及食品发酵技术领域,方法包括:将水果和蔬菜混合、粉碎后,加入糖和水在发酵容器中混合,然后加入发酵催化剂进行发酵,发酵完成后对发酵液进行分离,得到所述微生态果蔬酵素;所述发酵催化剂包括双阳离子型酸性离子液体和微生物菌剂。本发明的发酵催化剂可产生协同作用,提高了发酵效率和酵素产量,发酵过程较易控制,所得果蔬酵素含有多种有机酸、酚类、黄酮等多种生物活性成分,且含量较高,酶活性高。
Description
技术领域
本发明涉及食品发酵技术领域,尤其涉及一种微生态果蔬酵素及其制备方法。
[Ps2TMEDA][BF4]2指N,N'-二丙基磺酸基-N,N,N',N'-四甲基乙二铵四氟硼酸盐,其余离子液体的命名以此类推;
[Bs2TMEDA][BF4]2指N,N'-二丁基磺酸基-N,N,N',N'-四甲基乙二铵四氟硼酸盐,其余不同阴离子的离子液体的命名以此类推。
背景技术
酵素又称为酶(enzyme),是生物体中所产生的具有催化作用的活性大分子。酵素一般由水果、蔬菜、糙米、菇类、药食同源中药等多种植物原料在有益微生物作用下发酵而成。酵素的营养丰富,富含多种维生素、氨基酸、酶类、矿物质和微量元素。酵素进入人体后,能迅速被人体吸收利用,参与人体生命活动的各类生理生化反应,是人体不可或缺的物质。酵素也是人体新陈代谢的重要媒介,能够调节人体机能,从而达到增强体质、提高人体免疫力的作用。研究表明,酵素具有良好的抗氧化性能,可清除人体内多余的自由基,减轻它们对机体的损伤,具有良好的保健功能。
现有技术中,酵素生产有天然发酵和菌种发酵二种工艺。天然发酵是利用果蔬自身携带的菌种进行发酵,具有风味比较天然的优点,但由于菌种品种不可控,有可能存在一定食品安全风险。为了保证食品安全,有必要选用安全的菌种和适当的工艺来发酵生产酵素。而现有的多种安全菌种需要的生长条件不同,多菌混合发酵时存在互为抑制,发酵效率低的缺点。此外,由于果蔬的表皮和内核中含有大量结晶态的纤维素,其中大多不溶于水,必须首先被发酵性细菌所分泌的胞外酶分解为可溶性的糖、氨基酸和脂肪酸后,才能被微生物吸收利用。然而,在此过程中,酶的催化活性不强,很难将结晶态的纤维素转化为淀粉和糖类物质,导致生成乙酸、丙酸、丁酸和醇类等,同时产生一定量的氢气及二氧化碳,影响发酵效率并降低酵素产量。
离子液体(Ionic Liquids,ILs)是由正负离子组成的、室温或使用温度下呈液态的盐,是一类溶解能力强、不挥发、高热稳定性、可设计的绿色溶剂和催化剂。离子液体已在食品成分的催化制备、提取分离、分析检测及物性修饰等方面具有出色表现。研究表明,离子液体中的阴、阳离子含不同的官能团如羟基等可形成氢键,破坏微晶膳食纤维结晶结构,增强膳食纤维的溶解性。因此,将离子液体用于果蔬酵素的制备,具有很大的潜力。
发明内容
本发明的目的在于克服上述现有技术的缺点,能够让每种菌种都能按照工艺需要充分生长,提高发酵效率,并得到活性和营养价值高的发酵代谢产物。
本发明的第一方面,提供了一种微生态果蔬酵素的制备方法,包括以下步骤:将水果和蔬菜混合、粉碎后,加入糖和水在发酵容器中混合,然后加入发酵催化剂进行发酵,发酵完成后对发酵液进行分离,得到所述微生态果蔬酵素;
其中,所述发酵催化剂包括双阳离子型酸性离子液体和微生物菌剂。
本发明的果蔬原料不需去皮去核,表皮和内核中具有很高的酵素含量,可对其有效利用;发酵催化剂中,双阳离子型酸性离子液体对表皮和内核有很好的纤维素去结晶化作用,同时具有酶保活剂的作用,使酵素的活性得到保护;其与微生物菌剂产生协同作用,提高发酵效率、缩短发酵时间,减少气体产生,并提高酵素产量。
优选地,所述双阳离子型酸性离子液体的制备方法包括以下步骤:
S1、在搅拌的条件下将1,3-丙烷磺内酯或1,4-丙烷磺内酯加入胺的乙醇溶液中,在60~100℃下反应一段时间,分离所得到的固体中间产物;
S2、将酸溶液加入步骤S1所得固体中间产物中,在60~100℃下搅拌反应一段时间,除去反应混合物中的溶剂和残留的反应物,得到所述双阳离子型酸性离子液体。
优选地,步骤S1中所述胺为四甲基乙二胺,步骤S2中所述酸溶液为四氟硼酸、硫酸、磷酸、盐酸、硝酸、三氟甲基磺酸或六氟磷酸的水溶液。
优选地,本发明的一种微生态果蔬酵素的制备方法,还包括以下附加技术特征至少其中之一:
所述微生物菌剂的加入量为水果,蔬菜,以及糖和水总质量的0.05%~1.5%;
所述双阳离子型酸性离子液体的加入量为水果,蔬菜,以及糖和水总质量的0.05%~1.5%;
所述水果和蔬菜:糖:水的重量比为3~10:1:5~15。
优选地,本发明的一种微生态果蔬酵素的制备方法,还包括以下附加技术特征至少其中之一:
所述微生物菌剂中包括酵母菌、木醋杆菌、干酪乳酸杆菌、植物乳杆菌、嗜酸乳杆菌和双歧乳酸杆菌中的至少两种;优选地,所述微生物菌剂均存在于液体菌剂中,可以由常规的渠道购买或者制备得到,根据菌剂中菌种的密度可以计算得到菌种的含量。
木醋杆菌能提高乳酸菌的胆盐及体外消化存活率,可在一定程度上提高乳酸菌胃肠道耐受性。混菌发酵能改善果蔬酵素品质,提高酵素中酶含量、有机酸含量、总酚含量和总黄酮含量。
所述水果包括苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子或葡萄中的一种或多种;
所述蔬菜包括黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆中的一种或多种;
所述糖包括冰糖、白砂糖或蜂蜜中的一种或多种。蜂蜜对发酵过程促进作用更强,而红糖能使活性成分释放更完全。蜂蜜为糖源的酵素清除自由基能力增强效果较明显,红糖为糖源的酵素酶活力较高,但发酵前后增幅较小。
优选地,所述双阳离子型酸性离子液体先于所述微生物菌剂加入,或与所述微生物菌剂同时加入。
优选地,所述发酵为厌氧发酵,所述厌氧发酵的时间为20~60天,所述厌氧发酵的温度为20~40℃。
优选地,所述厌氧发酵的过程中,保持发酵容器密闭或单向排气。所述发酵容器可以是一般密闭的塑料桶,或者是顶盖带有单向排气阀的容器。
本发明的第二方面,提供了一种利用如第一方面所述的一种微生态果蔬酵素的制备方法制得的微生态果蔬酵素。
本发明的第三方面,提供了一种第一方面所述的方法或第二方面所述的一种微生态果蔬酵素在制备保健品中的应用。
本发明可取得如下有益效果:
采用双阳离子型酸性离子液体作为发酵催化剂,不仅具有良好的生物相容性,还具有良好的催化活性,在发酵过程中能够改善发酵环境,协助和促进微生物破坏生物质细胞壁结构及胞外聚合物,与果蔬中的大量结晶态的纤维素反应,促进纤维素的去结晶化,加快纤维素糖转化速率,得到更适合微生物生长的环境条件。同时配合微生物菌剂,二者产生协同作用,提高发酵效率、缩短发酵时间,减少气体产生,并提高酵素产量。
此外双阳离子型酸性离子液体还可以作为酶保活剂,使酵素的活性得到保护,各种胞外酵素齐全,活力强,并且这些有益活菌大部分能顺利通过胃,在肠道中定植下来,大量繁殖,生产各种酵素,有效分解肠道内的食物和清除肠道垃圾,维持肠道的有益微生物菌群,利于肠道对各种营养的吸收。
本发明的发酵过程较易控制,所得果蔬酵素含有多种有机酸、酚类、黄酮等多种生物活性成分,且含量较高,酶活性高。
本发明的双阳离子型酸性离子液体,制备方法简单,在低温环境下呈固体状态,在发酵反应结束后可从发酵液中自动沉淀析出,经简单过滤即可实现离子液体与酵素的分离,还能循环使用,大幅降低了生产成本。
附图说明
图1为本发明优选实施例的一种微生态果蔬酵素的制备方法流程图;
图2为本发明优选实施例的双阳离子型酸性离子液体的制备过程示意图。
具体实施方式
下面将结合本发明的实施例中的附图,对本发明的实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明优选实施例所用的化学试剂及实验仪器均为市售。
双阳离子型酸性离子液体的制备过程,如图2所示,以离子液体[Ps2TMEDA][BF4]2的合成为例。
在反应器中分别加入四甲基乙二胺和乙醇(1mol:1L的比例),置于70℃下预热;在搅拌的条件下逐滴加入1,3-丙烷磺内酯(四甲基乙二胺的物质的量的2倍),滴加完成后,继续搅拌8h,得到大量中间产物(白色固体)。反应完成后,用乙醚反复冲洗中间产物3-5次,以除去未反应完的原料,再放入80℃真空干燥箱干燥12h。
将中间产物加入反应器中,在70℃下预热,然后将四氟硼酸溶液(四甲基乙二胺的物质的量的2倍)逐滴加入到反应器中,继续搅拌10h。反应结束后,旋转蒸发除去反应混合物中的水,最后,用丙酮洗涤所得产物3-5次,以除去可能未反应的中间产物,即可得到离子液体[Ps2TMEDA][BF4]2,在80℃下真空干燥10h,产率约为92%。
参照上述方法,将中间产物分别与硫酸溶液、磷酸溶液、盐酸溶液、硝酸溶液、三氟甲基磺酸溶液或六氟磷酸溶液(水溶液)在75℃下反应10h制得离子液体[Ps2TMEDA][HSO4]2、[Ps2TMEDA][H2PO4]2、[Ps2TMEDA]Cl2、[Ps2TMEDA][NO3]2、[Ps2TMEDA][CF3SO3]2、[Ps2TMEDA][PCl6]2,六种离子液体的产率分别为92%、90%、92%、92%、92%、92%。
将1,3-丙烷磺内酯替换成1,4-丁烷磺内酯,按照同样的步骤即可制备得到离子液体[Bs2TMEDA][BF4]2、[Bs2TMEDA][HSO4]2、[Bs2TMEDA][H2PO4]2、[Bs2TMEDA]Cl2、[Bs2TMEDA][NO3]2、[Bs2TMEDA][CF3SO3]2、[Bs2TMEDA][PCl6]2,七种离子液体的产率分别为92%、91%、90%、92%、92%、90%、92%。
将由上述方法制备得到的双阳离子型酸性离子液体用于以下实施例。
实施例1:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯和红薯各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=3:1:5加入冰糖和水在发酵容器中混合,然后加入上述物质总质量0.5%[Ps2TMEDA][HSO4]2和0.5%酵母菌、0.5%木醋杆菌进行厌氧发酵;厌氧发酵的温度为20℃,时间为60天,厌氧发酵的过程中,保持发酵容器密闭。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例2:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=5:1:8加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量0.5%[Ps2TMEDA][[H2PO4]2和0.5%木醋杆菌、0.5%植物乳杆菌、0.5%嗜酸乳杆菌进行厌氧发酵;厌氧发酵的温度为30℃,时间为60天,厌氧发酵的过程中,保持发酵容器密闭。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例3:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=6.5:1:8加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量0.75%[Ps2TMEDA]Cl2和0.25%木醋杆菌、0.25%植物乳杆菌、0.25%干酪乳酸杆菌进行厌氧发酵;厌氧发酵的温度为30℃,时间为45天,厌氧发酵的过程中,保持发酵容器密闭。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例4:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=6:1:10加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量0.75%[Ps2TMEDA][NO3]2和0.5%木醋杆菌、0.5%嗜酸乳杆菌、0.5%双歧乳酸杆菌进行厌氧发酵;厌氧发酵的温度为40℃,时间为25天,厌氧发酵的过程中,保持发酵容器密闭。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例5:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=7:1:7加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量1%[Ps2TMEDA][[BF4]2进行厌氧发酵;厌氧发酵的温度为30℃,时间为10天,厌氧发酵的过程中,保持发酵容器单向排气;再加入0.25%酵母菌、0.25%木醋杆菌、0.25%嗜酸乳杆菌、0.25%植物乳杆菌在同样的条件下发酵30天。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例6:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=9:1:12加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量1%[Ps2TMEDA][[BF4]2和0.25%酵母菌、0.25%木醋杆菌、0.25%嗜酸乳杆菌、0.25%植物乳杆菌进行厌氧发酵;厌氧发酵的温度为30℃,时间为40天,厌氧发酵的过程中,保持发酵容器单向排气。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例7:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=10:1:15加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量1.2%[Ps2TMEDA][[CF3SO3]2和0.3%酵母菌、0.3%木醋杆菌、0.3%嗜酸乳杆菌、0.3%双歧乳酸杆菌进行厌氧发酵;厌氧发酵的温度为35℃,时间为30天,厌氧发酵的过程中,保持发酵容器单向排气。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例8:
如图1所示,一种微生态果蔬酵素的制备方法,包括以下步骤:
(1)取清洗干净并除去表面水分的苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子、葡萄、黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆各20份,不去核去皮,直接混合,粉碎,得到浆料。
(2)按重量比浆料:糖:水=10:1:15加入白砂糖和水在发酵容器中混合,然后加入上述物质总质量1.5%[Ps2TMEDA][[PCl6]2和0.3%酵母菌、0.3%木醋杆菌、0.3%植物乳杆菌、0.3%双歧乳酸杆菌进行厌氧发酵;厌氧发酵的温度为25℃,时间为50天,厌氧发酵的过程中,保持发酵容器单向排气。
(3)发酵完成后使用板框式过滤机过滤3次,分离出发酵液,得到微生态果蔬酵素。
实施例9:
[Ps2TMEDA][HSO4]2替换为[Bs2TMEDA][HSO4]2,其余与实施例1相同。
实施例10:
[Ps2TMEDA][[H2PO4]2替换为[Bs2TMEDA][H2PO4]2,其余与实施例2相同。
实施例11:
[Ps2TMEDA]Cl2替换为[Bs2TMEDA]Cl2,其余与实施例3相同。
实施例12:
[Ps2TMEDA][NO3]2替换为[Bs2TMEDA][NO3]2,其余与实施例4相同。
实施例13:
[Ps2TMEDA][[BF4]2替换为[Bs2TMEDA][BF4]2,其余与实施例5相同。
实施例14:
[Ps2TMEDA][[BF4]2替换为[Bs2TMEDA][BF4]2,其余与实施例6相同。
实施例15:
[Ps2TMEDA][[CF3SO3]2替换为[Bs2TMEDA][CF3SO3]2,其余与实施例7相同。
实施例16:
[Ps2TMEDA][[PCl6]2替换为[Bs2TMEDA][PCl6]2,其余与实施例8相同。
对比例1:
不加双阳离子型酸性离子液体,其余与实施例6相同。
对比例2:
不加微生物菌剂,其余与实施例6相同。
对实施例1~16和对比例1中的有效成分含量进行测试,结果列于表1。
采用紫外分光光度法测定酵素中蛋白酶活力,采用邻苯三酚自氧化法测定酵素内SOD酶的活力,参照《全国临床检验操作规程》采用碘比色法测定淀粉酶活力,参照QB/T1803-1993,采用滴定法测定脂肪酶活力,表1数据记录总酶活力。
采用液相色谱-飞行质谱联用(HPLC-Q-TOF-MS)对发酵液进行检测,发现发酵液中含有乳酸、氨基酸、乙酸、柠檬酸、琥珀酸、苹果酸、丙酮酸、异戊酸等多种有机酸,还含有多种酚类和黄酮类,表1数据记录总酚含量、总酸含量、乳酸含量和总氨基酸含量。
表1
与对比例1和对比例2的数据进行对比可知,双阳离子型酸性离子液体与微生物菌剂对果蔬发酵起到协同作用,提高果蔬酵素的酶活力以及其中各种生物活性成分的含量。通过对比实施例5和实施例6,以及实施例13和实施例14发现,双阳离子型酸性离子液体与微生物菌剂同时加入、比提前加入发酵一段时间的效果更好。尤其是实施例6的发酵效果最好,总酚含量为42.0μg/mL,总酸含量为20.4mg/mL,其中,乳酸含量为12.25mg/mL,氨基酸含量为0.78mg/mL。采用16S和18S测序分析技术进行分析,发现果蔬酵素中细菌主要为乳酸菌,相对丰度为75.35%;真菌主要为酵母菌,相对丰度为90.07%。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,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 (10)
1.一种微生态果蔬酵素的制备方法,其特征在于,包括以下步骤:将水果和蔬菜混合、粉碎后,加入糖和水在发酵容器中混合,然后加入发酵催化剂进行发酵,发酵完成后对发酵液进行分离,得到所述微生态果蔬酵素;
其中,所述发酵催化剂包括双阳离子型酸性离子液体和微生物菌剂。
2.根据权利要求1所述的一种微生态果蔬酵素的制备方法,其特征在于,所述双阳离子型酸性离子液体的制备方法包括以下步骤:
S1、在搅拌的条件下将1,3-丙烷磺内酯或1,4-丙烷磺内酯加入四甲基乙二胺的乙醇溶液中,在60~100℃下反应一段时间,分离得到固体中间产物;
S2、将酸溶液加入步骤S1所得固体中间产物中,在60~100℃下搅拌反应一段时间,除去反应混合物中的溶剂和残留的反应物,得到所述双阳离子型酸性离子液体。
3.根据权利要求2所述的一种微生态果蔬酵素的制备方法,其特征在于,步骤S2中所述酸溶液为四氟硼酸、硫酸、磷酸、盐酸、硝酸、三氟甲基磺酸或六氟磷酸的水溶液。
4.根据权利要求1所述的一种微生态果蔬酵素的制备方法,其特征在于,还包括以下附加技术特征至少其中之一:
所述微生物菌剂的加入量为水果,蔬菜,以及糖和水总质量的0.05%~1.5%;
所述双阳离子型酸性离子液体的加入量为水果,蔬菜,以及糖和水总质量的0.05%~1.5%;
所述水果和蔬菜:糖:水的重量比为3~10:1:5~15。
5.根据权利要求1所述的一种微生态果蔬酵素的制备方法,其特征在于,还包括以下附加技术特征至少其中之一:
所述微生物菌剂中包括酵母菌、木醋杆菌、干酪乳酸杆菌、植物乳杆菌、嗜酸乳杆菌和双歧乳酸杆菌中的至少两种;
所述水果包括苹果、桃、梨、木瓜、菠萝、无花果、火龙果、柿子、柠檬、柑橘、甘蔗、梅子或葡萄中的一种或多种;
所述蔬菜包括黄瓜、卷心菜、胡萝卜、萝卜、莲藕、南瓜、马铃薯、红薯、西红柿、茄子、玉米、红小豆、大豆、猴头菇、蒲公英、菠菜、白菜、豌豆中的一种或多种;
所述糖包括冰糖、白砂糖或蜂蜜中的一种或多种。
6.根据权利要求1所述的一种微生态果蔬酵素的制备方法,其特征在于,所述双阳离子型酸性离子液体先于所述微生物菌剂加入,或与所述微生物菌剂同时加入。
7.根据权利要求1所述的一种微生态果蔬酵素的制备方法,其特征在于,所述发酵为厌氧发酵,所述厌氧发酵的时间为20~60天,所述厌氧发酵的温度为20~40℃。
8.根据权利要求7所述的一种微生态果蔬酵素的制备方法,其特征在于,所述厌氧发酵的过程中,保持发酵容器密闭或单向排气。
9.一种微生态果蔬酵素,其特征在于,由权利要求1至8中任一项所述的一种微生态果蔬酵素的制备方法制得。
10.如权利要求1至8中任一项所述的制备方法或如权利要求9所述的一种微生态果蔬酵素在制备保健品中的应用。
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CN111574311A (zh) * | 2020-04-29 | 2020-08-25 | 河北科技大学 | 一种环保酵素及其制备方法和应用 |
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