CN112655956B - Rutaceae plant enzyme for weight management and preparation method and application thereof - Google Patents
Rutaceae plant enzyme for weight management and preparation method and application thereof Download PDFInfo
- Publication number
- CN112655956B CN112655956B CN202011527737.0A CN202011527737A CN112655956B CN 112655956 B CN112655956 B CN 112655956B CN 202011527737 A CN202011527737 A CN 202011527737A CN 112655956 B CN112655956 B CN 112655956B
- Authority
- CN
- China
- Prior art keywords
- fruit
- fermentation
- parts
- lactobacillus
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The utility model belongs to the technical field of biological enzyme preparation, and particularly relates to Rutaceae plant enzyme for weight management and a preparation method and application thereof. The preparation method of the Rutaceae plant ferment comprises the following fruit and vegetable raw materials: pineapple, grapefruit, lemon, papaya, ginger, orange, mandarin orange, lime, kumquat, and black fungus. The plant ferment liquid is obtained by high-efficiency biological utilization through a two-stage high-efficiency biological fermentation process technology, and ferment powder is obtained through a freeze drying mode. The method is simple in preparation, and the prepared plant ferment has a good technical effect in the aspect of weight management and is suitable for popularization and application.
Description
Technical Field
The utility model belongs to the technical field of biological enzyme preparation, and particularly relates to Rutaceae plant enzyme for weight management and a preparation method and application thereof.
Background
Flavonoids are a class of polyphenol compounds widely existing in nature, such as citrus, citrus tangerines, grapefruits, kumquats, celery, broccoli, apples, grapes and the like, which are important natural sources of natural flavonoids. Researches prove that the flavonoid chemical has wide physiological activity and various pharmacological characteristics, such as antioxidation, anti-inflammatory, lipid reduction and the like; a great deal of researches show that the flavonoid compounds have the effect of improving lipid metabolism disorder, and the theoretical basis is provided for lipid-lowering functional foods.
The prior application technical solution of citrus flavonoid products in weight management mainly comprises a Chinese patent application No. 209284215U, and the technical solution mainly describes a citrus young fruit extract with a multilayer embedded composite crystal structure, and shows the influence of taking the crystal structure composite on parameters such as BMI index, body fat rate, waistline and the like.
The prior art of ferment related to weight management mainly comprises a weight-losing ferment and a preparation method thereof in Chinese patent application CN 105559088A, fruits and vegetables selected for fermentation mainly comprise celery, papaya, chinese cabbage, carrot, pineapple, kiwi fruit, apple and the like, and evaluation indexes of main fermentation are the viable count of lactobacillus johnsonii and the activity of lipase.
Chinese patent application CN 108783152A discloses a composite ferment beverage with weight-losing effect. The composite ferment beverage with the weight-losing effect is mainly prepared from the following raw materials in parts by weight: 15-35 parts of lotus leaves, 10-30 parts of bighead atractylodes rhizome, 10-20 parts of dried orange peel, 1-10 parts of hawthorns, 1-8 parts of red dates, 1-5 parts of longan, 10-20 parts of apples, 1-6 parts of passion fruits, 1-10 parts of grapefruits, 1-8 parts of kiwi fruits, 1-5 parts of lemon, 15-30 parts of lactobacillus bulgaricus, 10-25 parts of streptococcus thermophilus and 5-20 parts of lactobacillus fermentum. A composite ferment beverage with the effect of losing weight and a preparation method thereof are provided, and the technical scheme is mainly that the composite liquid beverage is obtained by fermenting lotus leaf, bighead atractylodes rhizome and hawthorn. In addition, the technical schemes of Chinese patent application CN 108936624A, chinese patent application CN 109123636A and the like are fermentation broth obtained by similar technical paths.
The existing technical scheme has certain advantages, but still has the following problems: first, the mechanism of action in weight management is ambiguous and poorly effective, e.g. the solution of chinese patent application CN 105559088A is mainly metabolic to produce lipases, which are mainly to break down free fatty acids, whereas bound fat in the body is clearly not broken down and the mechanism of action is ambiguous. Secondly, many of the existing solutions simply ferment various fruits and vegetables, so that the efficiency of fermentation is low, the effect is poor, and more fruits and vegetables are changed into fermented fruit and vegetable juice instead of plant ferment products.
Therefore, it is necessary to study a plant ferment for weight management so as to have a better weight control effect.
Disclosure of Invention
In order to overcome the technical problems, the utility model provides a Rutaceae plant ferment and a preparation method thereof. The method is simple in preparation, and the prepared plant ferment has a good technical effect in the aspect of weight management and is suitable for popularization and application.
In order to achieve the above object, the technical scheme provided by the utility model is as follows:
the rutaceae plant ferment comprises the following fruit and vegetable raw materials:
pineapple, grapefruit, lemon, papaya, ginger, orange, mandarin orange, lime, kumquat, and black fungus.
Preferably, the Rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
10-30 parts of pineapple, 15-40 parts of grapefruit, 15-40 parts of lemon, 20-30 parts of papaya, 5-10 parts of ginger, 15-40 parts of orange, 15-40 parts of citrus, 20-40 parts of sour orange, 20-40 parts of kumquat and 5-10 parts of black fungus.
Preferably, the total polyphenol content of pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange and kumquat is more than or equal to 50mg/100g, and the SOD enzyme activity is more than or equal to 100U/g;
the utility model also provides a preparation method of the Rutaceae plant ferment, which comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, sterilizing, draining, and slicing;
(2) Adding purified water into the sliced fruit and vegetable raw materials, and leaching to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on the fruit and vegetable fiber solids to obtain enzymolysis liquid;
(4) Respectively fermenting the fruit and vegetable composite extraction essence and the enzymolysis liquid by lactic acid bacteria; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Fermenting the primary fermentation liquid A, B by saccharomycetes to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquor C, D, performing chelation fermentation to obtain comprehensive fermentation liquor, and performing freeze drying on the comprehensive fermentation liquor to obtain plant ferment powder.
Preferably, in step (1), the sterilization method is as follows: washing with 100ppm ozone water for 10-15min.
Preferably, in the step (2), the mass of the purified water is 3-5 times of the total mass of the fruit and vegetable raw materials.
Preferably, in step (2), the leaching is performed using a high efficiency vacuum reverse osmosis extraction device.
Preferably, in step (2), the temperature of the leaching is from 20 ℃ to 30 ℃; the time is 5-8h; the vacuum degree is 0.05MP-0.1MP.
Preferably, in the step (3), the enzyme for enzymolysis is a complex enzyme of cellulase, saccharifying enzyme and pectase;
preferably, the mass ratio of the cellulase to the saccharifying enzyme to the pectase is 1:1:2;
preferably, in the step (3), the temperature of the enzymolysis is 35-45 ℃; the pH value of the enzymolysis is 4.5-5.5; the enzymolysis time is 2-4h.
Preferably, in the step (4), the fermentation temperature is 30-35 ℃ and the fermentation time is 14-21 days.
Preferably, in the step (4), the lactobacillus is one or more of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus casei, bifidobacterium longum, bifidobacterium animalis and bifidobacterium bifidum;
preferably, in the step (4), the lactobacillus is lactobacillus with a mass ratio of 2:1: bifidobacteria;
preferably, in the step (4), the inoculation amount of the lactobacillus is 2% -10% of the mass of the fruit and vegetable composite extraction essence or the enzymolysis liquid respectively.
Preferably, in the step (4), the concentration of the live bacteria of the lactic acid bacteria is (1-9). Times.10 9 CFU/g。
Preferably, in the step (5), the fermentation temperature of the saccharomycetes is 30-35 ℃, and the fermentation time is 14-21 days.
Preferably, in the step (5), the strain of the microzyme is one or more of saccharomyces cerevisiae, saccharomyces pastorianus and debaryomyces hansenii.
Preferably, in the step (5), the inoculation amount of the saccharomycetes is 3% -8% of the mass of the primary fermentation liquid A or B respectively;
preferably, in the step (6), the chelating fermentation temperature is 30-35 ℃ and the fermentation time is 14-21 days.
Preferably, in the step (6), the comprehensive fermentation broth is characterized in that the content of soluble solids is 60-75 DEG Brix, the pH is less than or equal to 4.5, and the superoxide dismutase SOD is more than or equal to 1 multiplied by 10 4 U/L。
Preferably, in the step (6), the freeze drying process is carried out under the conditions of vacuum degree of 1-3kPa and temperature of-20-40 ℃.
The utility model also aims to provide the Rutaceae plant ferment or the application of the Rutaceae plant ferment prepared by the preparation method of the Rutaceae plant ferment in the preparation of weight management products.
Compared with the prior art, the utility model has the technical advantages that:
(1) According to the utility model, plant ferment liquid is obtained by high-efficiency biological utilization through a two-stage high-efficiency biological fermentation process technology, and ferment powder is obtained by a freeze drying mode.
(2) In the two-stage efficient fermentation technology, the first stage adopts the efficient reverse osmosis technology for fermentation; the two-stage fermentation is carried out after the treatment by adopting the complex enzyme; plant essence in fruits and vegetables of Rutaceae can be prepared to the greatest extent through a two-stage combined fermentation technology.
(3) The plant ferment prepared by the method disclosed by the utility model contains more flavonoid components, and can effectively control the weight.
Detailed Description
The present utility model will be described by way of specific examples, to facilitate understanding and grasping of the technical solution of the present utility model, but the present utility model is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
20 parts of pineapple, 25 parts of grapefruit, 20 parts of lemon, 26 parts of papaya, 7 parts of ginger, 18 parts of orange, 18 parts of citrus, 30 parts of lime, 27 parts of kumquat and 8 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 10min, sterilizing, draining, and slicing;
(2) Adding purified water 3 times of the total mass of the sliced fruit and vegetable raw materials, and leaching for 5 hours at 25 ℃ and 0.05MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 3 hours at 35 ℃ and pH value of 5.0 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Inoculating lactobacillus with the mass ratio of 2:1 to the fruit and vegetable composite extraction essence and the enzymolysis liquid respectively: bifidobacteria (viable bacteria concentration of 1X 10) 9 CFU/g); fermenting at 30deg.C for 21 days; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Inoculating 5% of Saccharomyces cerevisiae to the primary fermentation liquid A, B respectively, and fermenting at 30deg.C for 21 days to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquid C, D, performing chelation fermentation at 30deg.C for 14 days to obtain comprehensive fermentation liquid, and lyophilizing the comprehensive fermentation liquid under vacuum degree of 1kPa at-40deg.C to obtain plant ferment powder.
Example 2
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
10 parts of pineapple, 40 parts of grapefruit, 15 parts of lemon, 30 parts of papaya, 5 parts of ginger, 40 parts of orange, 15 parts of citrus, 40 parts of lime, 20 parts of kumquat and 10 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 15min, sterilizing, draining, and slicing;
(2) Adding purified water which is 5 times of the total mass of the sliced fruit and vegetable raw materials into the sliced fruit and vegetable raw materials, and leaching the raw materials for 8 hours at 30 ℃ and 0.1MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 4 hours at 45 ℃ under the condition of pH value of 5.5 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Respectively inoculating lactobacillus plantarum (the concentration of viable bacteria is 9×10) of 10% by mass into fruit and vegetable composite extract and enzymolysis solution 9 CFU/g); fermenting at 35deg.C for 14 days; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Inoculating 3% of Papanicolaou yeast by mass into the primary fermentation liquid A, B, fermenting at 35deg.C for 14 days to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquid C, D, performing chelating fermentation at 35deg.C for 14 days to obtain comprehensive fermentation liquid, and lyophilizing the comprehensive fermentation liquid under vacuum degree of 3kPa at-20deg.C to obtain plant ferment powder.
Example 3
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
30 parts of pineapple, 15 parts of grapefruit, 40 parts of lemon, 20 parts of papaya, 10 parts of ginger, 15 parts of orange, 40 parts of citrus, 20 parts of lime, 40 parts of kumquat and 5 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 15min, sterilizing, draining, and slicing;
(2) Adding purified water which is 4 times of the total mass of the sliced fruit and vegetable raw materials into the sliced fruit and vegetable raw materials, and leaching the raw materials for 6 hours at 20 ℃ and 0.05MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 2 hours at 35 ℃ under the condition of pH value of 4.5 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Inoculating 2% of Lactobacillus bulgaricus (viable bacteria concentration of 5×10) respectively into fruit and vegetable composite extract and enzymolysis solution 9 CFU/g); at 30 DEG CFermenting for 14 days; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Inoculating 8% of Debaryomyces hansenii by mass to the primary fermentation liquid A, B respectively, and fermenting at 30 ℃ for 14 days to obtain a fermentation liquid C, D;
(6) Mixing the fermentation liquid C, D, performing chelation fermentation at 30deg.C for 14 days to obtain comprehensive fermentation liquid, and lyophilizing the comprehensive fermentation liquid under vacuum degree of 1kPa at-40deg.C to obtain plant ferment powder.
Comparative example 1
The fermentation process was different compared to example 1.
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
20 parts of pineapple, 25 parts of grapefruit, 20 parts of lemon, 26 parts of papaya, 7 parts of ginger, 18 parts of orange, 18 parts of citrus, 30 parts of lime, 27 parts of kumquat and 8 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 10min, sterilizing, draining, and slicing;
(2) Adding purified water 3 times of the total mass of the sliced fruit and vegetable raw materials, and leaching for 5 hours at 25 ℃ and 0.05MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 3 hours at 35 ℃ under the condition of pH value of 5.0 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Inoculating lactobacillus with the mass ratio of 2:1 to the fruit and vegetable composite extraction essence and the enzymolysis liquid respectively: bifidobacteria (viable bacteria concentration of 1X 10) 9 CFU/g); fermenting at 30deg.C for 21 days; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Mixing the fermentation liquid A, B, performing chelation fermentation at 30deg.C for 14 days to obtain comprehensive fermentation liquid, and lyophilizing the comprehensive fermentation liquid under vacuum degree of 1kPa at-40deg.C to obtain plant ferment powder.
Comparative example 2
The difference compared to example 1 is the fermentation process.
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
20 parts of pineapple, 25 parts of grapefruit, 20 parts of lemon, 26 parts of papaya, 7 parts of ginger, 18 parts of orange, 18 parts of citrus, 30 parts of lime, 27 parts of kumquat and 8 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 10min, sterilizing, draining, and slicing;
(2) Adding purified water 3 times of the total mass of the sliced fruit and vegetable raw materials, and leaching for 5 hours at 25 ℃ and 0.05MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 3 hours at 35 ℃ and pH value of 5.0 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Mixing and inoculating 5% of lactobacillus with the mass ratio of 2:1 to the fruit and vegetable composite extraction essence and the enzymolysis liquid: bifidobacteria (viable bacteria concentration of 1X 10) 9 CFU/g); fermenting at 30deg.C for 21 days; obtaining mixed fermentation liquor E of fruit and vegetable composite extraction essence and enzymolysis liquor;
(5) Inoculating 5% of Saccharomyces cerevisiae by mass into the mixed fermentation liquid A, and fermenting at 30deg.C for 21 days to obtain fermentation liquid F;
(6) And freeze-drying the fermentation liquor F under the conditions of vacuum degree of 1kPa and temperature of-40 ℃ to obtain plant ferment powder.
Comparative example 3
The starting materials were different compared to example 1.
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
20 parts of pineapple, 25 parts of grapefruit, 20 parts of lemon, 26 parts of papaya, 7 parts of ginger, 36 parts of orange, 30 parts of sour orange, 27 parts of kumquat and 8 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, lime, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 10min, sterilizing, draining, and slicing;
(2) Adding purified water 3 times of the total mass of the sliced fruit and vegetable raw materials, and leaching for 5 hours at 25 ℃ and 0.05MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 3 hours at 35 ℃ and pH value of 5.0 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Respectively inoculating lactobacillus with the mass ratio of 2:1 to the fruit and vegetable composite extraction essence and the enzymolysis liquid: bifidobacteria (viable bacteria concentration of 1X 10) 9 CFU/g); fermenting at 30deg.C for 21 days; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Inoculating 5% of Saccharomyces cerevisiae to the primary fermentation liquid A, B respectively, and fermenting at 30deg.C for 21 days to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquid C, D, performing chelation fermentation at 30deg.C for 14 days to obtain comprehensive fermentation liquid, and lyophilizing the comprehensive fermentation liquid under vacuum degree of 1kPa at-40deg.C to obtain plant ferment powder.
Comparative example 4
Compared with example 1, the enzymolysis conditions are different.
The preparation method of the rutaceae plant ferment comprises the following fruit and vegetable raw materials in parts by weight:
20 parts of pineapple, 25 parts of grapefruit, 20 parts of lemon, 26 parts of papaya, 7 parts of ginger, 18 parts of orange, 18 parts of citrus, 30 parts of lime, 27 parts of kumquat and 8 parts of black fungus.
The preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, washing with 100ppm flowing ozone water for 10min, sterilizing, draining, and slicing;
(2) Adding purified water 3 times of the total mass of the sliced fruit and vegetable raw materials, and leaching for 5 hours at 25 ℃ and 0.05MP by adopting high-efficiency vacuum reverse osmosis extraction equipment to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids;
(3) Carrying out enzymolysis on fruit and vegetable fiber solids for 3 hours at 35 ℃ and pH value of 6.5 by adopting compound enzyme of cellulase, saccharifying enzyme and pectase with mass ratio of 1:1:2 to obtain enzymolysis liquid;
(4) Respectively inoculating lactobacillus with the mass ratio of 2:1 to the fruit and vegetable composite extraction essence and the enzymolysis liquid: bifidobacteria (viable bacteria concentration of 1X 10) 9 CFU/g); fermenting at 30deg.C for 21 days; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Inoculating 5% of Saccharomyces cerevisiae to the primary fermentation liquid A, B respectively, and fermenting at 30deg.C for 21 days to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquid C, D, performing chelation fermentation at 30deg.C for 14 days to obtain comprehensive fermentation liquid, and lyophilizing the comprehensive fermentation liquid under vacuum degree of 1kPa at-40deg.C to obtain plant ferment powder.
Effect example
The experimental method comprises the following steps:
male Kunming mice (1.5+ -0.2 g) were selected, and 90 mice were divided into 9 mice, namely, normal control mice, high-fat control mice, examples 1-3 mice, comparative examples 1-4 mice, and 10 mice each. The raising conditions are that the temperature is 20-25 ℃, the humidity is controlled to 55-65%, and the time of day and night is 12 hours. Adapting for one week.
The raising conditions are that the temperature is 20-25 ℃, the humidity is controlled to 55-65%, and the time of day and night is 12 hours. Adapting for one week.
The normal control group was given basal feed (34 g per 100g of standard meal, 22.7g of soybean meal, 28g of corn, 5g of fish meal, 3g of alfalfa meal, 2.3g of salad oil, 5g of vitamins and minerals, wherein the fat contained 4.5g, 18.2g of protein, 55.2g of carbohydrate and 347Kcal of calories), and was free to eat and drink.
The high fat control group was fed with high fat feed (high fat feed composition: 78.8% basal feed, 1% cholesterol, 10% yolk powder, 10% lard, 0.2% bile salt), and was free to eat and drink.
The test samples were administered prophylactically to the corresponding examples or comparative examples at a dose of 0.5mg/g BW while the high fat diet was administered to the example group and comparative example group. Meanwhile, the normal control group and the high fat control group were perfused with 0.9% physiological saline at a BW of 0.5mg/g daily.
Mice were fasted for 12 hours after feeding for 30 days according to the method described above, and the inner canthus vein was bled after weighing the body weight. Centrifuging the blood sample at 4000r/min for 10 minutes after standing for 2 hours at room temperature, and separating serum; the levels of Triglyceride (TG) and Total Cholesterol (TC) in the serum of mice were measured using a fully automatic biochemical analyzer. Mice were sacrificed by cervical removal after blood collection, inguinal subcutaneous white adipose tissue and visceral white adipose tissue (including periepididymal, perirenal and periomentum) and inter-scapular brown adipose tissue were removed, fat wet weights were weighed, and body fat rates were calculated. The results are shown in Table 1.
Table 1 various indices of mice
| Test group | Body weight (g) | Body fat percentage% | TG(mmol/L) | TC(mmol/L) |
| Normal control group | 22.3±6.1 a | 8.5±3.4 e | 0.76±0.41 h | 3.18±1.34 m |
| High fat control group | 39.4±3.7 b | 31.3±5.3 f | 1.38±0.35 k | 5.62±1.09 n |
| Example 1 | 26.3±2.6 c | 16.3±4.4 g | 0.92±0.38 i | 3.63±0.67 p |
| Example 2 | 25.1±1.3 c | 15.7±2.7 g | 0.87±0.11 i | 3.59±1.28 p |
| Example 3 | 24.9±3.9 c | 15.1±3.8 g | 0.90±0.26 i | 3.71±0.45 p |
| Comparative example 1 | 33.5±6.1 d | 25.4±6.3 h | 1.07±0.33 j | 4.62±1.23 q |
| Comparative example 2 | 29.4±5.2 d | 22.1±4.7 h | 0.96±0.28 i | 4.39±3.22 q |
| Comparative example 3 | 30.2±3.7 d | 17.6±3.5 h | 1.13±0.62 j | 4.07±0.95 q |
| Comparative example 4 | 28.3±6.4 d | 18.4±7.2 g | 0.99±0.41 i | 3.97±2.17 q |
Note that: in the same column, P < 0.05 between different letters.
Compared with the high-fat control group, the body fat rate of the mice is obviously reduced and the TC content of serum of the mice is obviously reduced after the plant ferment of the utility model is taken; the serum TG content of the mice is obviously reduced. This shows that the plant ferment provided by the utility model has better weight control effect.
The foregoing detailed description is directed to one of the possible embodiments of the present utility model, which is not intended to limit the scope of the utility model, but is to be accorded the full scope of all such equivalents and modifications so as not to depart from the scope of the utility model.
Claims (8)
1. The Rutaceae plant ferment is prepared from the following fruit and vegetable raw materials in parts by weight:
10-30 parts of pineapple, 15-40 parts of grapefruit, 15-40 parts of lemon, 20-30 parts of papaya, 5-10 parts of ginger, 15-40 parts of orange, 15-40 parts of citrus, 20-40 parts of sour orange, 20-40 parts of kumquat and 5-10 parts of black fungus;
the preparation method of the Rutaceae plant ferment comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, sterilizing, draining, and slicing;
(2) Adding purified water into the sliced fruit and vegetable raw materials, and leaching to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids; in the step (2), the leaching is carried out by adopting high-efficiency vacuum reverse osmosis extraction equipment;
(3) Carrying out enzymolysis on the fruit and vegetable fiber solids to obtain enzymolysis liquid;
(4) Respectively fermenting the fruit and vegetable composite extraction essence and the enzymolysis liquid by lactic acid bacteria; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Fermenting the primary fermentation liquid A, B by saccharomycetes to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquor C, D, performing chelation fermentation to obtain comprehensive fermentation liquor, and performing freeze drying on the comprehensive fermentation liquor to obtain plant ferment powder;
in the step (3), the enzyme for enzymolysis is a complex enzyme of cellulase, saccharifying enzyme and pectase;
in the step (3), the mass ratio of the cellulase to the saccharifying enzyme to the pectase is 1:1:2;
in the step (3), the enzymolysis temperature is 35-45 ℃; the pH value of the enzymolysis is 4.5-5.5; the enzymolysis time is 2-4 hours;
in the step (4), the fermentation temperature is 30-35 ℃, and the fermentation time is 14-21 days;
the lactobacillus is one or more of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus casei, bifidobacterium longum, bifidobacterium animalis and bifidobacterium bifidum;
the inoculation amount of the lactobacillus is 2% -10% of the mass of the fruit and vegetable composite extraction essence or the enzymolysis liquid respectively;
the concentration of the live lactobacillus is (1-9) x 10 9 CFU/g；
In the step (5), the fermentation temperature of the saccharomycetes is 30-35 ℃, and the fermentation time is 14-21 days;
in the step (5), the strain of the microzyme is one or more of saccharomyces cerevisiae, saccharomyces pastorianus and debaryomyces hansenii;
in the step (5), the inoculation amount of the saccharomycetes is 3% -8% of the mass of the primary fermentation liquid A or B respectively;
in the step (6), the chelating fermentation temperature is 30-35 ℃, and the fermentation time is 14-21 days.
2. The rutaceae plant enzyme according to claim 1, wherein said pineapple, grapefruit, lemon, papaya, lime, mandarin orange, lime and kumquat have a total polyphenol content of not less than 50mg/100g and a sod enzyme activity of not less than 100U/g.
3. The method for preparing the rutaceae plant enzyme according to any one of claims 1 to 2, wherein the method for preparing the rutaceae plant enzyme comprises the following steps:
(1) Washing pineapple, grapefruit, lemon, papaya, orange, mandarin orange, sour orange, kumquat, ginger and black fungus, sterilizing, draining, and slicing;
(2) Adding purified water into the sliced fruit and vegetable raw materials, and leaching to obtain fruit and vegetable composite extraction essence and fruit and vegetable fiber solids; in the step (2), the leaching is carried out by adopting high-efficiency vacuum reverse osmosis extraction equipment;
(3) Carrying out enzymolysis on the fruit and vegetable fiber solids to obtain enzymolysis liquid;
(4) Respectively fermenting the fruit and vegetable composite extraction essence and the enzymolysis liquid by lactic acid bacteria; obtaining a primary fermentation liquor A of the fruit and vegetable composite extraction essence and a primary fermentation liquor B of the enzymolysis liquid;
(5) Fermenting the primary fermentation liquid A, B by saccharomycetes to obtain fermentation liquid C, D;
(6) Mixing the fermentation liquor C, D, performing chelation fermentation to obtain comprehensive fermentation liquor, and performing freeze drying on the comprehensive fermentation liquor to obtain plant ferment powder;
in the step (3), the enzyme for enzymolysis is a complex enzyme of cellulase, saccharifying enzyme and pectase;
in the step (3), the mass ratio of the cellulase to the saccharifying enzyme to the pectase is 1:1:2;
in the step (3), the enzymolysis temperature is 35-45 ℃; the pH value of the enzymolysis is 4.5-5.5; the enzymolysis time is 2-4 hours;
in the step (4), the fermentation temperature is 30-35 ℃, and the fermentation time is 14-21 days;
the lactobacillus is one or more of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus casei, bifidobacterium longum, bifidobacterium animalis and bifidobacterium bifidum;
the inoculation amount of the lactobacillus is 2% -10% of the mass of the fruit and vegetable composite extraction essence or the enzymolysis liquid respectively;
the concentration of the live lactobacillus is (1-9) x 10 9 CFU/g；
In the step (5), the fermentation temperature of the saccharomycetes is 30-35 ℃, and the fermentation time is 14-21 days;
in the step (5), the strain of the microzyme is one or more of saccharomyces cerevisiae, saccharomyces pastorianus and debaryomyces hansenii;
in the step (5), the inoculation amount of the saccharomycetes is 3% -8% of the mass of the primary fermentation liquid A or B respectively;
in the step (6), the chelating fermentation temperature is 30-35 ℃, and the fermentation time is 14-21 days.
4. The method for preparing a rutaceae plant enzyme according to claim 3, wherein in the step (1), the sterilization method comprises the following steps: washing with 100ppm ozone water for 10-15min.
5. The method for preparing a rutaceae plant enzyme according to claim 3, wherein in the step (2), the mass of the purified water is 3 to 5 times of the total mass of the fruit and vegetable raw materials; in the step (2), the leaching temperature is 20-30 ℃; the time is 5-8h; the vacuum degree is 0.05MPa-0.1MPa.
6. The method for preparing the rutaceae plant ferment according to claim 3, wherein in the step (4), the lactobacillus is lactobacillus with a mass ratio of 2:1: bifidobacteria.
7. The process for producing a rutaceae plant enzyme as claimed in claim 3, wherein in the step (6), the fermentation broth is characterized in that the content of soluble solids is 60 to 75 DEG Brix, the pH is not more than 4.5, and the superoxide dismutase SOD is not less than 1X 10 4 U/L；
In the step (6), the freeze drying process is carried out under the conditions that the vacuum degree is 1-3kPa and the temperature is-20-40 ℃.
8. Use of a plant enzyme of the rutaceae family according to any one of claims 1 to 2 or a plant enzyme prepared by a method of preparing a rutaceae plant enzyme of any one of claims 3 to 7 for preparing a weight management product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011527737.0A CN112655956B (en) | 2020-12-22 | 2020-12-22 | Rutaceae plant enzyme for weight management and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011527737.0A CN112655956B (en) | 2020-12-22 | 2020-12-22 | Rutaceae plant enzyme for weight management and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112655956A CN112655956A (en) | 2021-04-16 |
| CN112655956B true CN112655956B (en) | 2023-04-25 |
Family
ID=75407666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011527737.0A Active CN112655956B (en) | 2020-12-22 | 2020-12-22 | Rutaceae plant enzyme for weight management and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112655956B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016045310A1 (en) * | 2014-09-25 | 2016-03-31 | 容瑜 | Litholytic enzyme |
| CN105995976A (en) * | 2016-05-19 | 2016-10-12 | 厦门元之道生物科技有限公司 | Integrated enzyme powder having effects of reducing fat and losing weight and application thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4010907B2 (en) * | 2002-08-13 | 2007-11-21 | 株式会社琉球バイオリソース開発 | Method for producing fermented plant and lactic acid fermented product |
| CN104522815B (en) * | 2015-01-14 | 2016-07-06 | 三株福尔制药有限公司 | A kind of probiotics fermention maca composition and its preparation method and application |
| CN106954847A (en) * | 2017-03-30 | 2017-07-18 | 广州能靓生物技术有限公司 | Ferment probiotic composition with function of relaxing bowel, using and process preparation |
| TWM590969U (en) * | 2019-08-16 | 2020-02-21 | 大漢酵素生物科技股份有限公司 | Particle structure of rutaceae plant fermentation broth with biomimetic stroma system |
-
2020
- 2020-12-22 CN CN202011527737.0A patent/CN112655956B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016045310A1 (en) * | 2014-09-25 | 2016-03-31 | 容瑜 | Litholytic enzyme |
| CN105995976A (en) * | 2016-05-19 | 2016-10-12 | 厦门元之道生物科技有限公司 | Integrated enzyme powder having effects of reducing fat and losing weight and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112655956A (en) | 2021-04-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104921222B (en) | A kind of preparation method for the mushroom enzyme beverage improving immunity | |
| CN103976052B (en) | A kind of fermented type tea juice and preparation method thereof | |
| EP2666370B1 (en) | Method for preparing crop fermentation solution | |
| CN106578805A (en) | Functional fruit and vegetable enzyme beverage | |
| CN107334100A (en) | Bird's nest composite enzyme and preparation method thereof | |
| CN112617182B (en) | Plant enzyme composition for weight management and preparation method thereof | |
| CN105146614A (en) | Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage | |
| CN105039272B (en) | The preparation method of cactus fruits and vegetables enzyme and its cactus fruits and vegetables enzyme obtained | |
| CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
| EP4053262A1 (en) | Lactobacillus casei producing short-chain fatty acids, cultivation method therefor and application thereof | |
| CN107692219A (en) | A kind of hypoglycemic fruit zymotic fluid and preparation method thereof | |
| CN111165798A (en) | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme | |
| CN113209177A (en) | Method for extracting flavonoid compounds in citrus peel with assistance of ultrasonic waves | |
| CN112655956B (en) | Rutaceae plant enzyme for weight management and preparation method and application thereof | |
| CN107080247A (en) | Vegetable furong ferment and preparation method thereof | |
| CN114521647B (en) | Kelp probiotics fermented product with auxiliary antioxidant capacity improving function and preparation method thereof | |
| CN113621673B (en) | Method for fermenting ginseng by composite strain, fermentation product and application | |
| CN115820783A (en) | Preparation method for obtaining multiple triterpenoids by fermenting rosa roxburghii tratt | |
| CN108634055A (en) | Functional Hypon teabag drink and preparation method thereof | |
| CN111500491B (en) | Compound microorganism and application thereof in Xinhui citrus fermentation | |
| CN112841628A (en) | Fermented product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in diabetes | |
| CN112841621A (en) | Fermented freeze-dried product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in hyperlipidemia | |
| CN115462427B (en) | Preparation method of Kangpu tea | |
| CN109588594A (en) | Probiotic fermentation beverage and preparation method thereof | |
| CN109998088A (en) | A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |