CN113261668A - 一种大蒜全粉组合物及其制备方法 - Google Patents
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Abstract
本发明涉及一种大蒜全粉组合物及其制备方法,所述的组合物包括如下原料:大蒜全粉、三七粉、桑白皮粉、罗布麻粉、桑叶粉和绞股蓝粉。本发明的大蒜全粉组合物经过发酵制备而成,其中,大蒜全粉、三七粉、桑白皮粉、罗布麻粉、桑叶粉和绞股蓝粉的协同作用,对于高血压患者疗效好,安全性高且对人体副作用小,有利于降低心肌氧耗量,改善心肌代谢,增强心肌收缩力,降低血粘度,改善微循环障碍,还可预防及治疗中风的效果,另外,通过酶解大大提高了大蒜全粉组合物中有益物质的利用率;本发明选用药食同源的大蒜组合物,通过酶工程技术加生物工程技术,可以达到彻底解决高血压的疾病,并且可以长期食用,无任何副作用。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种大蒜全粉组合物及其制备方法。
背景技术
现代社会经济文化发展水平不断上升,高血压也在不断上升,经济文化越发达,人均血压水平越高。患病率与人群肥胖程度和精神压力呈正相关,与体力活动水平呈负相关。患了高血压,没有感觉并不代表没有损害。高血压病初期,一些身体的症状不易被发现,如全身细小动脉痉挛,随着病情的发展,细小动脉渐渐发生硬化。中等及大动脉出现内膜脂质沉积,形成粥样硬化斑块和血栓。这种变化,多发于冠状动脉,脑动脉、肾动脉,所以说高血压没有症状,不代表没危害,它会慢慢破坏患者的心、脑、肾器官,堪称健康“隐形杀手”。临床数据显示,青壮年高血压患者当中,约有50%是无症状的,或出现偶尔头晕、头痛等不典型症状,很多人不知道自己已经得病。不知晓、不重视,再加上一天到晚忙工作、照顾家庭,常会拖到病情出了恶化时才就医。但这时往往已出现心、肾功能损害甚至中风、心梗,导致残疾、死亡等一些后果。出现高血压症状的患者往往更自觉地寻求医生的帮助,积极治疗。但无症状的高血压患者即使知道自己患有高血压,医从性也很差,不治疗或者不坚持治疗。无症状高血压患者,尤其是年轻人,应该弄清楚高血压的危害不在于是否有症状,而是在于血压的高低是否波动。如果长期不治疗,高血压的危害会最大化,持续血压高会损害心、脑、肾和主动脉等,最终导致脑出血、心力衰竭、肾功能衰竭等严重并发症,严重影响健康甚至生命。高血压一般治疗1.减重BMI体重指数(kg/m2)应控制在24以下。减重对健康的利益是巨大的,平均体重下降5~10公斤,收缩压可下降5~20mmHg。2.采用合理膳食(1)减少钠盐。(2)减少膳食脂肪,补充适量优质蛋白质。(3)补充钾和钙钾与血压呈明显负相关。(4)多吃蔬菜和水果以素食为主,适当肉量最理想。(5)限制饮酒。3.增加体力活动。4.减轻精神压力,保持平衡心理5.戒烟。高血压药物治疗有血管紧张素转换酶抑制剂,有钙拮抗剂,有血管扩张剂,有作用于交感神经系统的降压药,有利尿降压药还有中药降压的,但是高血压到目前为止还没有治愈的方法,目前长期服用降压药物对人体会产生一定的副作用。
鉴于以上原因,特提成本发明。
发明内容
为了解决现有技术存在的以上问题,本发明提供了一种大蒜全粉组合物及其制备方法,本发明的组合物人体长期服用无副作用,对于高血压患者具有明显的作用,有利于降低心肌氧耗量,改善心肌代谢,增强心肌收缩力,降低血粘度,改善微循环障碍,还可预防及治疗中风的效果。
为了实现上述目的,本发明采用如下技术方案:
本发明提供了一种大蒜全粉组合物,所述的组合物包括如下原料:大蒜全粉、三七粉、桑白皮粉、罗布麻粉、桑叶粉和绞股蓝粉。
进一步的,按照重量份,所述的组合物包括如下原料:大蒜全粉2-8份、三七粉0.4-1.6份、桑白皮粉0.4-1.6份、罗布麻粉0.4-1.6份、桑叶粉0.4-1.6份和绞股蓝粉0.4-1.6份。
进一步的,按照重量份,所述的组合物包括如下原料:大蒜全粉5份、三七粉1.0份、桑白皮粉1.0份、罗布麻粉1.0份、桑叶粉1.0份和绞股蓝粉1.0份。
大蒜的功效:1.强力杀菌,大蒜中含硫化合物具有奇强的抗菌消炎作用,对多种球菌、杆菌、真菌和病毒等均有抑制和杀灭作用,是目前发现的天然植物中抗菌作用最强的一种。2.防治肿瘤和癌症,大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长,实验发现,癌症发生率最低的人群就是血液中含硒量最高的人群。美国国家癌症组织认为,全世界最具抗癌潜力的植物中,位居榜首的是大蒜。3.排毒清肠,大蒜可有效抑制和杀死引起肠胃疾病的幽门螺杆菌等细菌病毒,清除肠胃有毒物质,刺激胃肠粘膜,促进食欲,加速消化。4.降低血糖,大蒜可促进胰岛素的分泌,增加组织细胞对葡萄糖的吸收,提高人体葡萄糖耐量,迅速降低体内血糖水平,并可杀死因感染诱发糖尿病的各种病菌,从而有效预防和治疗糖尿病。5.防治心脑血管疾病,大蒜可防止心脑血管中的脂肪沉积,诱导组织内部脂肪代谢,显著增加纤维蛋白溶解活性,降低胆固醇,抑制血小板的聚集,降低血浆浓度,增加微动脉的扩张度,促使血管舒张,调节血压,增加血管的通透性,从而抑制血栓的形成和预防动脉硬化。每天吃2~3瓣大蒜,是降压的最好最简易的办法,大蒜可帮助保持体内一种酶的适当数量而避免出现高血压。6.保护肝功能,大蒜中的微量元素硒,通过参与血液的有氧代谢,清除毒素,减轻肝脏的解毒负担,从而达到保护肝脏的目的。7.旺盛精力,大蒜可有效补充肾脏所需物质,改善因肾气不足而引发的浑身无力症状,并可促进精子的生成,使精子数量大增。8.预防感冒,大蒜中含有一种叫"硫化丙烯"的辣素,对病原菌和寄生虫都有良好的杀灭作用,可预防感冒,减轻发烧、咳嗽、喉痛及鼻塞等感冒症状。
三七主要是可以止血还有活血化瘀和消肿定痛、滋补强壮、抗疲劳、耐缺氧、抗衰老、提高机体免疫功能等作用。三七可双向调节血糖、降低血脂、胆固醇、抑制动脉硬化。
桑白皮为三科植物桑的干燥根皮,别名三根白皮、三根皮、桑皮、白桑皮。桑白皮味甘、性寒、归肺经,具有泻肺平喘、利水消肿的功效。临床上多用于肺热、喘咳、水肿、胀满、尿少、面目肌肤浮肿等等。本品为清热祛痰药,用于急性支气管炎、肺炎、肺水肿、肺气肿等引起的咳喘有效,且具有显著的利尿作用,并能带出较多的氯化物,对于小便不利、身面浮肿、脚气肿、肾炎水肿等用之有效。现代药理研究认为,桑白皮具有降压、利尿、镇静、镇痛、抗炎、抗菌、抑制血小板聚集等多种作用。
罗布麻具有利尿的作用,因此可以用于高血压的降压治疗,对于高血压的患者可以起到辅助降压的作用。罗布麻还有安神的作用,对于失眠多梦、头晕、头痛、脑胀等具有一定的缓解作用。尤其适合于高血压所伴有的头晕、头痛、失眠多梦等症状。
桑叶其性寒,味甘、苦,有疏散风热、清肺润燥、清肝明目的功效,可治疗风热感冒,肺热燥咳,头晕头痛,目赤昏花的病症。现代中、西医把桑叶和桑叶生物制剂作为改善糖尿病及其他各种疑难杂症的药物而使用,其药效极为广泛。有清肺润燥、止咳、去热、化痰、治盗汗;补肝、清肝明目、治疗头晕眼花、失眠、消除眼部疲劳;消肿、清血、治疗痢疾、腹痛、减肥、除脚气、利大、小肠;抗应激、凉血、降血压、降血脂、预防心肌梗塞、脑溢血、祛头痛、长发;降血糖、抗糖病等。桑叶提取物能明显延长小鼠体内全血凝固时间和显著延长家兔血浆的激活部分凝血活酶(APTI)时间,凝血酶原(PT)时间和凝血酶(TT)时间。由于凝血过程启动环节份外源性和内源性两个环节,APTI反映内源性凝血途径的活性,PT反映外源性凝血途径的活性,而TT反映的是两者共同途径即凝血酶活性,说明桑叶对凝血酶——纤维蛋白原反应有直接抑制作用。桑叶中的芸香苷、槲皮素、槲皮苷能增加离体及在位蛙心的收缩力与输出量,并减少心率。芸香苷使蟾蜍下肢及兔耳血管收缩,槲皮素可扩张冠状血管,改善心肌循环。γ-氨基丁酸、芸香苷、槲皮素有降血压的作用。γ-氨基丁酸是神经传达物质,能促进脑组织的新陈代谢和恢复脑细胞功能,同时,能改善脑部血液流动,增强血管紧张素转换酶Ⅰ的活性,促使血压下降。降血糖血脂、降胆固醇、抗血栓形成和抗动脉粥样硬化作用。桑叶有抑制脂肪肝的形成、降低血清脂肪和抑制动脉粥样硬化形成的作用。活性成分包括DNJ、植物甾醇、黄酮类等。桑叶中含有强化毛细血管、降低血液黏度的黄酮类成分,另外桑叶茶内含有抗体内LDL-脂蛋白氧化的成分,所以桑叶在减肥、改善高脂血症的同时,又有预防心肌梗死和脑溢血的作用。日本专家土井佳代证实,桑叶提取物对高脂血症血清脂质升高及动脉粥样硬化有抑制作用。桑叶茶可使高脂血症大鼠血清高密度脂蛋白(HDL-C)、HDL-C/TC明显升高(p<0.05),总胆固醇(TC)、LDL-C、三酰甘油(TG)明显降低(p<0.05),过氧化脂质(LPO)显著降低(p<0.001),说明桑叶茶可降低血脂血糖、软化血管、清除体内过氧化物,从而对高脂血症血清脂质升高及动脉粥样硬化有抑制作用。桑叶汁对大多数革兰氏阳性菌和革兰氏阴性菌以及部分酵母菌有良好的抑制生长作用(樊黎生,2001)。而且所需的抑菌浓度低、pH值范围为宽(4~9)、热稳定性强。桑中的芸香苷能显著抑制大鼠创伤性浮肿,并能阻止结膜炎、耳郭炎、肺水肿的发展。桑叶具有较强的抗炎作用,与祛风、清热功效相符(陈福君等,1995)桑叶能预防癌细胞生成,提高人体免疫力,主要功能成分是DNJ、类黄酮、桑素、γ-氨基丁酸及维生素,能抑制染色体突变和基因突变。DNJ有显著的抗逆转录酶病毒活性(Tierney,1995)。其IG30为1.2~2.5μg/mL,且随DNJ剂量的增加,抑制力增强(欧阳臻,2003)。DNJ对肿瘤转移的抑制率是80.5%,其抑制机理可能是DNI通过抑制糖苷酶的活性在肿瘤细胞表面产生未成熟的碳水化合物链,削弱了肿瘤的转移能力。朝鲜学者Kim(2000)发现桑叶中分离纯化的两种类黄酮槲皮素-3-β-D吡喃葡萄糖苷和槲皮素-3-7-二氧-β-D-吡喃葡萄糖苷对人早幼粒白血病细胞(HL-60)的生长表现出显著的抑制效应。桑叶中的桑素具有抗癌活性,桑叶中的维生素具有抑制变异原效应。浙江大学临床药理研究所通过4年的实验(等,2004),证实桑叶具有类似于人参的补益和抗衰老作用。人参属于热补,而桑叶属于清补,无忌限,无论老幼均可使用,且四季皆宜。另外,桑叶中所含的槲皮素、酚类化合物、维生素C等成分能通过抑制或清除自由基来防止氧化损伤。桑叶具有类似人参的补益与抗衰老、稳定神经系统功能的作用,能缓解生理变化引起的情绪激动,提高体内超氧化物歧化酶的活性,阻止体内有害物质的产生,减少或消除已经产生并积滞于体内的脂褐质(黄东等,2000)。桑叶能提高小鼠对高温刺激的耐受能力和防止由于应激刺激引起的肾上腺皮质分布功能低下,而当肾上腺功能低下时,桑叶可使之恢复正常。桑叶能延长小鼠游泳及转棒时间,具有增强机体耐力作用,能延长果蝇的寿命。能有效地清除生物氧化产生的超氧阴离子,具有延缓衰老的作用(唐法娣等,2000)。抗丝虫病作用。单味桑叶注射液有抗丝虫病的作用,桑叶片可用于治疗丝虫性象皮肿和乳糜尿(姚连初,1996;王培义,1999),其作用机制可能是桑叶所含芸香苷、槲皮素、异槲皮素、香豆素、氯原酸等成分抗炎、消肿、软化组织及抗菌等作用的综合结果。解痉、抗溃疡作用;桑叶中的槲皮素能降低肠、支气管平滑肌的张力,其解痉作用强于芸香苷,芸香苷能降低大鼠的胃运动功能,并能解除氯化钡引起的小肠平滑肌痉挛,皮下注射芸香苷5~10mg/kg能显著降低大鼠因结扎幽门引起胃溃疡的病灶数(徐爱良等,2005)。
绞股蓝具有“适应源”样功能,对多种癌细胞有显著的抑制作用;此外,绞股蓝还有降血脂、降血压、降血糖、镇静、催眠、抗紧张、抗溃疡、抗疲劳、延长细胞寿命以及增进食欲,增强抵抗力,通畅大便,平喘止咳,消痔、减肥、治疗虚症、抑制胆结石形成、防治糖皮质激素副作用、抗衰老等多种功效。降血脂;绞股蓝具有显著降低胆固醇(TCH)、甘油三脂(TG)、低密度脂蛋白(LDL),升高高密度脂蛋白(HDL)、保护血管内壁细胞,阻止脂质在血管壁沉积,抗动脉硬化的作用。调血压防治血栓;绞股蓝具有明显的降低血粘稠度、调整血压功能、同时能防止微血栓形成并增加心肌细胞对缺氧的耐受力,起到保护心肌的作用。血栓由多种因子引发,体内外试验都证明,绞股蓝提取物对多种因子形成的血栓都有良好的解聚或抑制功能,表明绞股蓝是具有抑制血小板功能、凝血功能和红细胞聚集性等多个环节功能的抗血栓形成药物。防治心血管疾患;绞股蓝提取物对实验性心肌梗塞具有明显的保护作用,可以缩小心肌梗塞范围,抑制心肌梗塞后游离脂肪酸(FFA)升高,降低丙二醛(MDA)含量,保护心肌SOD和磷酸肌酸激酶(CPK)活性,纠正心肌缺血时FFA的代谢紊乱。因此,对心肌缺血及缺血再灌损伤具有良好的保护作用。绞股蓝的调节脂质代谢及抗氧化作用均有益于动脉粥样硬化的防治,临床试验亦证明了绞股蓝治疗冠心病的良好效果。调节血糖;绞股蓝可以保护肾上腺和胸腺及内分泌器官,维持内分泌系统的正常机能。正是由于绞股蓝的这种功效,所以它具有降血糖和改善糖代谢作用。促睡眠;绞股蓝能调节大脑皮质兴奋和抑制反应的平衡,对中枢神经系统有双向调节作用,具有镇静、催眠、抗紧张、解疲劳、增强记忆力的功效。缓衰老;绞股蓝能延长细胞繁殖传代的代数、人体皮肤细胞再生次数由22代增至27代,延长细胞寿命22.7%,具有增高超氧化物岐化酶(SOD)活性和耐力。抑制脂褐质(导致人体衰老的物质)的形成,并具有乌发、生发、美容皮肤的效果。防抗癌;经药理实践证明,绞股蓝能防止正常细胞癌化,主要作用于肿瘤细胞的DNA合成过程,提高肿瘤细胞的基因突变能力。提高免疫力;绞股蓝能够提高巨噬能力,明显增高白细胞数,同时增加白细胞自身的吞噬功能,促进体内白介素的分泌,增加血清免疫球蛋白的产生,并能诱发产生干扰素的作用,对免疫系统有双向调节作用。调节人体生理机能;绞股蓝能保护肾上腺和胸腺及内分泌器官随年龄的增长而不致萎缩,维持内分泌系统的机能,并具有降血糖和改善糖代谢作用。
本发明还提供了一种所述的大蒜全粉组合物的制备方法,所述的大蒜全粉组合物的制备方法包括如下步骤:
(1)按照各原料的重量,分别称取备用;
(2)将各原料混合,加入纯净水,灭菌,降温,加入酶制剂进行酶解处理;
(3)酶解完成后加入益生菌菌粉进行发酵,发酵完后进行固液分离,液体为发酵饮品,固体经冻干、粉碎、压片、包装成发酵片剂。
进一步的,步骤(2)中纯净水的质量为各原料总质量的3.5-4.5倍。
进一步的,纯净水的质量为各原料总质量的4倍。
进一步的,步骤(2)中灭菌的温度为115-127℃,灭菌时间为20-30min。
进一步的,步骤(2)中酶解处理具体如下:降温冷却至55-65℃,调节pH至4.0-4.5,加入糖化酶100-300U和淀粉酶0.08-0.12‰,恒温搅拌50-70min,再加入菠萝蛋白酶0.08-0.12%,在52-54℃下恒温搅拌55-65min,降温至38-42℃时加入纤维素酶0.4-0.6%和果胶酶溶液0.08-0.12%,恒温搅拌55-65min酶解完成,优选的,果胶酶溶液中果胶酶与水的质量比为0.8-1.2:10。
糖化酶能使淀粉迅速液化生成低分子的糊精。可催化水解淀粉生产啤酒、黄酒、酱味精和抗生素,也可用于葡萄糖、饴糖和糊精等的生产。
淀粉酶用作果汁加工中的淀粉分解和提高过滤速度以及蔬菜加工、糖浆制造、葡萄糖等加工制造,还可用于制造糖浆,可减低肝硬化或肝癌疾病,还可减低肝癌或慢性胆囊炎疾病等。
菠萝蛋白酶刺激肠道,具收敛作用。菠萝蛋白酶简称菠萝酶,也称为凤梨酶或者是凤梨酵素,是从菠萝的果、茎、叶、皮提取出来,经精制、提纯、浓缩、酶固定化、冷冻、干燥而得到的一种纯天然的植物蛋白酶。其外观为浅灰色粉末状,品质最佳的菠萝蛋白酶是利用菠萝中的中茎加工,采用超滤方法进行过滤浓缩,低温冷冻干燥而得,产品已被广泛的应用于食品医药等行业。它的作用,菠萝含有丰富的菠萝原酶,它能够分解蛋白质帮助消化,尤其是过食肉类及油腻食物之后,吃些菠萝更为适宜。此外菠萝中所含的糖酶有一定的利尿作用,对肾炎和高血压患者有益,对支气管炎也有辅助的疗效。其富含纤维,能够刺激肠道,具收敛作用,酌量不会腹泻可以帮助止泻,不仅可以健脾胃而且能固元气。
纤维素酶在食品行业和环境行业均有广泛应用。在进行酒精发酵时,纤维素酶的添加可以增加原料的利用率,,分解纤维素,使之成为其单体葡萄糖并对酒质有所提升。
果胶酶是水果加工中最重要的酶,应用果胶酶处理破碎果实,可加速果汁过滤,促进澄清等。应用其他的酶与果胶酶共同使用,其效果更加明显,如秦蓝等采用果胶酶和纤维素酶的复合酶系制取南瓜汁,大大提高了南瓜的出汁率和南瓜汁的稳定性。并通过扫描电子显微镜观察南瓜果肉细胞的超微结构,显示出单一果胶酶制剂或纤维素酶制剂对南瓜果肉细胞壁的破坏作用远不如复合酶系。又如张倩等提出了一种新型果蔬加工酶—粥化酶(含有果胶酶、纤维素酶、半纤维素酶及蛋白酶等),可提高果蔬果汁的出汁率,增加澄清度,在果蔬加工中有广阔的应用前景。
进一步的,步骤(3)中所述的益生菌菌粉为青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌的混合物。
进一步的,步骤(3)中益生菌菌粉的加入量为各原料总量的0.8-1.2‰,其中,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌质量比为1:1:1:1。
本发明中各益生菌选择如下编号:青春双歧杆菌CICC6180、嗜酸乳杆菌CICC6085、干酪乳杆菌CICC6104和嗜热链球菌CICC6217。
青春双歧杆菌可治疗慢性腹泻。通过用双歧杆菌对慢性腹泻患者临床观察研究表明,在服药两周以后,患者大便次数、形状正常,临床症状消失,对总有效率为90.3%,复发率低。许多国内医院已将双歧杆菌制剂作为治疗慢性腹泻的首选药物。抗生素相关性肠炎实际上是抗生素的使用,使原来过路菌或外籍菌(如肠杆菌)成为优势种群,它们大量增殖或分泌相关毒素与肠粘膜上皮细胞受体结合后使CAMP酶活性升高,大量水盐电解质丢失,而造成腹泻症状。增殖双歧杆菌,扶植了肠道中的原籍菌,使机体定植抗力升高,有利于拮抗致病菌和条件致病菌的定植。双歧杆菌可治疗因大量使用抗生素而导致的伪膜性肠炎。有人采用双歧杆菌制剂治疗伪膜性肠炎380例,临床总治愈率无明显差异,但临床副作用和复发率均明显降低。治疗便秘,青春双歧杆菌可治疗便秘。便秘是指排便次数减少或粪便干燥难解(一般两天以上无排便)而言,根据病因其大致上可分为器质性便秘和功能性便秘两大类。双歧杆菌主要用于功能性便秘这一类症状。引起功能性便秘一般来说与肠道菌失调密切相关,多半互为因果。尤其是肠道外籍菌(或过路菌)等腐败菌增加,其产生相应有毒代谢产物如胺、酚、吲哚类等物质。通过调整肠道正常菌群,恢复肠道正常菌群平衡,使腐败菌数量大大减少,而其有毒代谢产物吸收减少,从而使便秘症状得以缓解。尤其补充双歧杆菌等原籍菌,其产生乙酸和乳PH值为2.8~3.1,使肠道呈酸性,其结果能控制由有害菌引起的异常发酵,并且刺激肠蠕动,从而减少水分的过度吸收而缓解便秘症状,还可以复活机体免疫功能,有利于调整内分泌、免疫功能恢复,恢复肠道蠕动功能从而缓解便秘等症状。抗衰老,青春双歧杆菌具有显著的抗衰老作用,可明显增加血中超氧化物歧化酶(SOD)的活性与含量。从而减少自由基的氧化反应和对人体细胞的损伤,具有延年益寿的功效。青春双歧杆菌还具有降低胆固醇和甘油三酯的作用,使胆固醇转化成人体不吸收的粪甾醇,从粪便排出体外。
嗜酸乳杆菌调整肠道菌群平衡,抑制肠道不良微生物的增殖。嗜酸乳杆菌对致病微生物具有拮抗作用。嗜酸乳杆菌能分泌抗生物素类物质(嗜酸乳菌素(acidolin)、嗜酸杆菌素(acidophilin)、乳酸菌素(1aetocidon)),对肠道致病菌产生的拮抗作用。嗜酸乳杆菌(Lactobacillus acidophilus,简称A)和双歧乳杆菌(Bifidobacterium,简称B)混合组成的发酵剂。摄入含有这两种活菌的乳食品对消化器官有好处,特别是对胃肠功能失调的婴幼儿和一些长期口服抗菌素而引起胃肠功能失调的病人,食用含有这两种活菌的发酵乳后,可以迅速使肠道内的菌群恢复正常平衡,抑制腐败菌的增殖,所以具有很好的营养保健作用.嗜酸乳杆菌-调节胃、肠微生态,它是大肠中的主要益生菌;而嗜酸乳杆菌不仅在胃中,它还是人体小肠内的主要益生菌。此二者数量庞大,相互扶助,通过维护整个胃肠道的微生态平衡,起到促进人体健康的作用。嗜酸乳杆菌在人体整个胃肠道中,"从上而下"调节微生态环境。"下"是指在大肠中,它们也可以释放有益双歧杆菌等其他益生菌生长的物质,增加大肠内益生菌的数量、增强它们的生命力。人体肠道内益生菌的比例越高,微生态环境就越好,肠道就越显年轻有活力。肠道的健康不仅体现在消化吸收良好、大便正常和不易感染肠道疾病;对全身而言,充足的、有活力的益生菌通过抑制各种有害菌,减少了体内毒素的生成,减轻了肝脏解毒负担;双歧杆菌和嗜酸乳杆菌在肠道内发酵后,还可产生乳酸和醋酸,能提高钙、磷、铁的利用率,促进铁和维生素D的吸收,产生维生素K及维生素B,还可以减少胆固醇的吸收,并能降低辐射对人体的伤害。
干酪乳杆菌作为益生菌的一种,能够耐受有机体的防御机制,其中包括口腔中的酶、胃液中低PH值和小肠的胆汁酸等。所以干酪乳杆菌进入人体后可以在肠道内大量存活,起到调节肠内菌群平衡、促进人体消化吸收等作用。同时,干酪乳杆菌具有高效降血压、降胆固醇,促进细胞分裂,产生抗体免疫,增强人体免疫及预防癌症和抑制肿瘤生长等功能;还具有缓解乳糖不耐症、过敏等益生保健作用。由于干酪乳杆菌对其宿主营养、免疫、防病等具有显著的益生功效,越来越成为人们研究、开发、生产的焦点。随着高血压人群的增加,对干酪乳杆菌的研究以及用其开发功能性乳制品具有重要意义。干酪乳杆菌作为益生菌之一被用作牛奶、酸乳、豆奶、奶油和干酪等乳制品的发酵剂及辅助发酵剂,尤其在干酪中的应用较多,适应干酪中的高含量盐及低PH值,通过一些重要氨基酸的代谢以增加风味并促进干酪的成熟。无糖酸奶醇和益生菌结合生产得到的功能性酸奶,其特殊之处在于:一方面,原料中未添加蔗糖和单糖,而是选用作为功能性甜味剂的木糖醇,这样可以避免血糖水平升高;另一方面,有独特保健功能的益生菌存在,可帮助消化、防止便秘及细胞老化,抗肿瘤和调节人体机能。因此,在食品向天然型和功能型发展的今天,生产这种产品是益生菌制品乃至干酪乳杆菌制品的发展方向之一。干酪乳杆菌具有良好的耐酸及胆汁抗性,可降低血浆胆固醇,增强宿主对微生物病原体的非特异性抵抗力,加快清除肠道内病原体,治疗肠道菌群紊乱和增强肠道透性,从而防止食物过敏和急性腹泻。此外,干酪乳杆菌还可使抗低密度氧化脂抗体和淋巴细胞增加,使粒细胞的噬菌作用明显增强,对宿主进行免疫调节,防止肿瘤的产生。由于能够在人体肠道内稳定存活并具有众多的医疗保健功能,干酪乳杆菌作为益生菌被广泛应用于功能性食品,特别是乳制品的开发中,并逐渐为人们所关注。
嗜热链球菌被认为是“公认安全性(GRAS)”成分,广泛用于生产一些重要的发酵乳制品,包括酸奶和奶酪(如瑞士、林堡干酪)。嗜热链球菌也具有一些功能活性,比如生产胞外多糖、细菌素和维生素。另外,嗜热链球菌也可以作为潜在有益菌,实验证明了其具有健康效果、转运活性和一定的胃肠道粘附性。因此,需要我们探索不同嗜热链球菌产生不同代谢物的能力,不只是其发酵产生乳酸的量。1.改善肠道微环境降低肠道pH值,促进肠蠕动防止病原菌定植,分泌细菌素抑制病原菌的生长。2.调节血压抑制胆固醇合成酶活性,降低血清中胆固醇含量,其菌发酵产物可以调节控制血压。3.抗癌作用生成的多糖、细菌素、乳酸等具有抗肿瘤活性的作用,通过激活机体免疫系统,抑制细胞的突变来抵抗肿瘤的发生。4.延缓衰老产生超氧化物歧化酶(SOD)可以清除体内代谢过程中产生的过量超氧阴离子自由基,延缓衰老。5.产乳酸乳糖的降解需要一种特殊的酶,叫β-半乳糖苷酶。乳糖不耐症的人身体内就是缺乏了这一种酶。嗜热链球菌是一种能产生β-半乳糖苷酶的细菌,所以可以帮助乳糖的消化。6.对胃酸、胆盐的耐受性嗜热链球菌在PH=6.8的酸性溶液中的存活率是100%,在PH=4的酸性溶液中的存活率约是75%,在PH=3的酸性溶液中的存活率约是70%。嗜热链球菌能够在较高浓度的胆汁中生存,所以应该可以在体内免受胆汁的损害而到达小肠的远端。7.缩短酸奶的凝乳时间嗜热链球菌应用于发酵酸奶中可以大大缩短酸奶的凝乳时间。非嗜热链球菌的发酵酸奶的凝乳时间为6h~8h,添加了嗜热链球菌的发酵酸奶凝乳时间可以控制为5h之内,有利于工业化生产。8.增加酸奶黏度嗜热链球菌在发酵过程中可以大量的产生胞外多糖(Exopolysaccharide,EPS),胞外多糖多聚物作为增稠剂、胶凝剂增加了发酵乳的黏度并改善了酸奶的品质。
进一步的,步骤(3)中发酵时间为70-74h,发酵至pH为2-2.5。
与现有技术相比,本发明的有益效果为:
(1)本发明的大蒜全粉组合物经过发酵制备而成,其中,大蒜全粉、三七粉、桑白皮粉、罗布麻粉、桑叶粉和绞股蓝粉的协同作用,对于高血压患者疗效好,安全性高且对人体副作用小,有利于降低心肌氧耗量,改善心肌代谢,增强心肌收缩力,降低血粘度,改善微循环障碍,还可预防及治疗中风的效果,另外,通过酶解大大提高了大蒜全粉组合物中有益物质的利用率;
(2)本发明的组合物经益生菌发酵后可产生多酚、酚酞、大蒜素、甾醇、蒜氨酸等有益物质,嗜酸乳杆菌可以调整肠道菌群平衡,抑制肠道不良微生物的增殖抑制腐败菌的增殖,所以具有很好的营养保健作用。人体肠道内益生菌的比例越高,微生态环境就越好,肠道就越显年轻有活力。有活力的益生菌通过抑制各种有害菌,减少了体内毒素的生成,减轻了肝脏解毒负担;还可产生乳酸和醋酸,能提高钙、磷、铁的利用率,促进铁和维生素D的吸收,产生维生素K及维生素B,还可以减少胆固醇的吸收,并能降低辐射对人体的伤害。干酪乳杆菌具有高效降血压、降胆固醇,促进细胞分裂,产生抗体免疫,增强人体免疫及预防癌症和抑制肿瘤生长等功能;还具有缓解乳糖不耐症、过敏等益生保健作用。益生菌存在,可帮助消化、防止便秘及细胞老化,抗肿瘤和调节人体机能。干酪乳杆菌具有良好的耐酸及胆汁抗性,可降低血浆胆固醇,增强宿主对微生物病原体的非特异性抵抗力,加快清除肠道内病原体,治疗肠道菌群紊乱和增强肠道透性,从而防止食物过敏和急性腹泻。此外,干酪乳杆菌还可使抗低密度氧化脂抗体和淋巴细胞增加,使粒细胞的噬菌作用明显增强,对宿主进行免疫调节,防止肿瘤的产生。嗜热链球菌改善肠道微环境降低肠道pH值,促进肠蠕动防止病原菌定植,分泌细菌素抑制病原菌的生长。调节血压抑制胆固醇合成酶活性,降低血清中胆固醇含量,其菌发酵产物可以调节控制血压。生成的多糖、细菌素、乳酸等具有抗肿瘤活性的作用,通过激活机体免疫系统,抑制细胞的突变来抵抗肿瘤的发生。产生超氧化物歧化酶(SOD)可以清除体内代谢过程中产生的过量超氧阴离子自由基,延缓衰老。本发明选用药食同源的大蒜组合物,通过酶工程技术加生物工程技术,可以达到彻底解决高血压的疾病,并且可以长期食用,无任何副作用。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。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的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
以下实施例中各益生菌选择如下编号:青春双歧杆菌CICC6180、嗜酸乳杆菌CICC6085、干酪乳杆菌CICC6104和嗜热链球菌CICC6217。
实施例1
本实施例的一种大蒜全粉组合物,包括如下原料制成:大蒜全粉2kg、三七粉1.6kg、桑白皮粉0.4kg、罗布麻粉1.6kg、桑叶粉0.4kg和绞股蓝粉1.6kg。
本实施例的大蒜全粉组合物的制备方法,包括如下步骤:
(1)按照各原料的重量,分别称取备用;
(2)将各原料混合,加入纯净水,纯净水的质量为各原料总质量的3.5倍,灭菌,灭菌的温度为115℃,灭菌时间为30min,降温,加入酶制剂进行酶解处理,酶解处理具体如下:降温冷却至55℃,调节pH至4.0-4.5,加入糖化酶100U和淀粉酶0.08‰,恒温搅拌50min,再加入菠萝蛋白酶0.08%,在52-54℃下恒温搅拌55min,降温至38℃时加入纤维素酶0.4%和果胶酶溶液0.08%,恒温搅拌55min酶解完成,果胶酶溶液中果胶酶与水的质量比为0.8:10;
(3)酶解完成后加入益生菌菌粉进行密封发酵,所述的益生菌菌粉为青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌的混合物,益生菌菌粉的加入量为各原料总量的0.8‰,其中,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌质量比为1:1:1:1,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌需要先放在培养基中,32℃下培养24h,发酵时间为70h,发酵至pH为2-2.5,发酵完后在无菌环境下用离心机进行固液分离,液体灌装后即为活性益生菌发酵饮品,固体经冻干、粉碎、压片、包装成活性益生菌发酵片剂。
实施例2
本实施例的一种大蒜全粉组合物,包括如下原料制成:大蒜全粉5kg、三七粉1.0kg、桑白皮粉1.0kg、罗布麻粉1.0kg、桑叶粉1.0kg和绞股蓝粉1.0kg。
本实施例的大蒜全粉组合物的制备方法,包括如下步骤:
(1)按照各原料的重量,分别称取备用;
(2)将各原料混合,加入纯净水,纯净水的质量为各原料总质量的4倍,灭菌,灭菌的温度为121℃,灭菌时间为25min,降温,加入酶制剂进行酶解处理,酶解处理具体如下:降温冷却至60℃,调节pH至4.0-4.5,加入糖化酶200U和淀粉酶0.1‰,恒温搅拌60min,再加入菠萝蛋白酶0.1%,在52-54℃下恒温搅拌60min,降温至40℃时加入纤维素酶0.5%和果胶酶溶液0.1%,恒温搅拌60min酶解完成,果胶酶溶液中果胶酶与水的质量比为1:10;
(3)酶解完成后加入益生菌菌粉进行密封发酵,所述的益生菌菌粉为青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌的混合物,益生菌菌粉的加入量为各原料总量的1‰,其中,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌质量比为1:1:1:1,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌需要先放在培养基中,32℃下培养24h,发酵时间为72h,发酵至pH为2-2.5,发酵完后在无菌环境下用离心机进行固液分离,液体灌装后即为活性益生菌发酵饮品,固体经冻干、粉碎、压片、包装成活性益生菌发酵片剂。
实施例3
本实施例的一种大蒜全粉组合物,包括如下原料制成:大蒜全粉8kg、三七粉0.4kg、桑白皮粉1.6kg、罗布麻粉0.4kg、桑叶粉1.6kg和绞股蓝粉0.4kg。
本实施例的大蒜全粉组合物的制备方法,包括如下步骤:
(1)按照各原料的重量,分别称取备用;
(2)将各原料混合,加入纯净水,纯净水的质量为各原料总质量的4.5倍,灭菌,灭菌的温度为127℃,灭菌时间为20min,降温,加入酶制剂进行酶解处理,酶解处理具体如下:降温冷却至65℃,调节pH至4.0-4.5,加入糖化酶300U和淀粉酶0.12‰,恒温搅拌70min,再加入菠萝蛋白酶0.12%,在52-54℃下恒温搅拌65min,降温至42℃时加入纤维素酶0.6%和果胶酶溶液0.12%,恒温搅拌55min酶解完成,果胶酶溶液中果胶酶与水的质量比为1.2:10;
(3)酶解完成后加入益生菌菌粉进行密封发酵,所述的益生菌菌粉为青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌的混合物,益生菌菌粉的加入量为各原料总量的1.2‰,其中,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌质量比为1:1:1:1,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌需要先放在培养基中,32℃下培养24h,发酵时间为74h,发酵至pH为2-2.5,发酵完后在无菌环境下用离心机进行固液分离,液体灌装后即为活性益生菌发酵饮品,固体经冻干、粉碎、压片、包装成活性益生菌发酵片剂。
以下为服用本发明的大蒜全粉组合物的典型案例
案例1
任某某:女,55岁;患高血压5年余,平时口服苯磺酸氨氯地平片、美托洛尔片,血压维持在159/105mm/hg左右,经常头晕、头胀,偶有心慌、气短,失眠、烦躁,舌苔黄腻,舌尖红,脉玄滑,服用多种降压药物效果不佳。于2021年3月16日初诊,甘油三酯4.6mmol/l,总胆固醇7.9mmol/l,彩超显示双侧颈动脉不稳定斑块,诊断为高血压病和高脂血症。评估会诊后,在服用降压药物同时,给予口服实施例1制备的发酵饮品,80ml每次,每天服用3次,饭后30分钟服用,同时给予正确饮食和炼养指导。
于2021年3月17日服用实施例1制备的发酵饮品,规律服用3个月后,头晕、头胀逐渐缓解,舌苔薄黄,美托洛尔用量减少,心率80次/分左右,现连续观测血压130/80mm/hg左右,甘油三酯2.1mmol/l,总胆固醇5.2mmol/l,睡眠质量明显改善,精神状态良好。
案例2
张某某:女性,58岁,发现血压、血糖高12年,间断水肿2年。12年前体检时发现血压较高“190/110mmHg”,血糖10.3mmol/L,因为没有症状,按照医生要求间断口服降压药及降糖药,血压在180/110--140/95mmHg之间,血糖维持在7-9mmol/L。两年来间断出现眼睑、双下肢水肿,时轻时重,间断治疗。5月前化验尿液尿微量蛋白589mg/L,门诊间断治疗,好转。4月前又出现颜面及双下肢水肿来诊,化验肾功能正常,伴随头晕、疲倦、耳鸣等症状。血压185/99mmHg,空腹血糖8.5mmol/L,尿微量蛋白473mg/L。尿酸660umol/L、甘油三脂2.74mmol/L,总胆固醇7.17mmol/L,低密度蛋白4.5mmol/L。诊断为高血压病、糖尿病肾病、冠心病等。
因为害怕住院,2021年2月7日选择服用实施例2制备的发酵饮品,每天服用3次,一次服用80ml,连续服用3个月,通过服用益生菌,改变生活方式和正确锻炼。第一个月水肿明显减轻,空腹血糖8.0mmol/L、血压172/90mmHg,尿微量蛋白降至232mg/L,尿酸、甘油三脂逐渐正常,头晕症状消失,精神状态逐渐好转。
服用实施例2制备的发酵饮品第二个月空腹血糖7.2mmol/L、血压154/81mmHg,尿微量蛋白降至84mg/L,总胆固醇5.1mmol/L,低密度脂蛋白2.9mmol/L,降压、降糖药物用量逐渐减少。
服用第三个月后在没有服用药物情况下,血压稳定在130/90mmHg以下,空腹血糖6.5mmol/L。尿微量蛋白23mg/L。耳鸣症状缓解,精神状态良好。
案例3
王某:53岁,高血压、高血糖近20年。企业老总,工作繁忙,应酬较多,嗜好烟酒,经常头晕、恶心,偶有心悸、气短,烦躁等症状,体检时发现血压(200/110mmHg)、空腹血糖(14.2mmol/L)均高,医院检查后,给予硝苯地平、缬沙坦口服,胰岛素应用(诺和灵针30u、28u早晚饭前),血压控制在180/100--150/95mmHg之间,空腹血糖控制在10mmol/L左右。间断复查肾功能、尿微量蛋白等均正常。
2021年3月9月,开始服用实施例3制备的发酵饮品,每天服用3次,一次服用80ml,连续服用3个月。通过服用实施例3制备的发酵饮品+炼养+饮食习惯指导第一个月血压、血糖有所下降,头晕、恶心症状缓解。
服用第二个月血压控制在156/97mmHg左右、空腹血糖控制在7.8mmol/L左右,药物服用硝苯地平缓释片。胰岛素剂量(诺和灵针20u、15u早晚饭前)减少。
服用第三个月血压123/84mmHg左右,血糖保持在6-8mmol/L,各种药物逐渐减少。已戒烟,饮酒量减少,身体各项机能明显提高,效果满意,整体精神状态佳。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种大蒜全粉组合物,其特征在于,所述的组合物包括如下原料:大蒜全粉、三七粉、桑白皮粉、罗布麻粉、桑叶粉和绞股蓝粉。
2.根据权利要求1所述的大蒜全粉组合物,其特征在于,按照重量份,所述的组合物包括如下原料:大蒜全粉2-8份、三七粉0.4-1.6份、桑白皮粉0.4-1.6份、罗布麻粉0.4-1.6份、桑叶粉0.4-1.6份和绞股蓝粉0.4-1.6份。
3.根据权利要求2所述的大蒜全粉组合物,其特征在于,按照重量份,所述的组合物包括如下原料:大蒜全粉5份、三七粉1.0份、桑白皮粉1.0份、罗布麻粉1.0份、桑叶粉1.0份和绞股蓝粉1.0份。
4.根据权利要求1-3任一所述的大蒜全粉组合物的制备方法,其特征在于,所述的大蒜全粉组合物的制备方法包括如下步骤:
(1)按照各原料的重量,分别称取备用;
(2)将各原料混合,加入纯净水,灭菌,降温,加入酶制剂进行酶解处理;
(3)酶解完成后加入益生菌菌粉进行发酵,发酵完后进行固液分离,液体为发酵饮品,固体经冻干、粉碎、压片、包装成发酵片剂。
5.根据权利要求4所述的大蒜全粉组合物的制备方法,其特征在于,步骤(2)中纯净水的质量为各原料总质量的3.5-4.5倍,优选的,纯净水的质量为各原料总质量的4倍。
6.根据权利要求4所述的大蒜全粉组合物的制备方法,其特征在于,步骤(2)中灭菌的温度为115-127℃,灭菌时间为20-30min。
7.根据权利要求4所述的大蒜全粉组合物的制备方法,其特征在于,步骤(2)中酶解处理具体如下:降温冷却至55-65℃,调节pH至4.0-4.5,加入糖化酶100-300U和淀粉酶0.08-0.12‰,恒温搅拌50-70min,再加入菠萝蛋白酶0.08-0.12%,在52-54℃下恒温搅拌55-65min,降温至38-42℃时加入纤维素酶0.4-0.6%和果胶酶溶液0.08-0.12%,恒温搅拌55-65min酶解完成,优选的,果胶酶溶液中果胶酶与水的质量比为0.8-1.2:10。
8.根据权利要求4所述的大蒜全粉组合物的制备方法,其特征在于,步骤(3)中所述的益生菌菌粉为青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌的混合物。
9.根据权利要求4所述的大蒜全粉组合物的制备方法,其特征在于,步骤(3)中益生菌菌粉的加入量为各原料总量的0.8-1.2‰,其中,青春双歧杆菌、嗜酸乳杆菌、干酪乳杆菌和嗜热链球菌质量比为1:1:1:1。
10.根据权利要求4所述的大蒜全粉组合物的制备方法,其特征在于,步骤(3)中发酵时间为70-74h,发酵至pH为2-2.5。
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