CN113355187A - Fermentation method of momordicae cochinchinensis pulp, related product and application of momordicae cochinchinensis pulp in treatment of myopia - Google Patents

Abstract

The invention relates to a momordica cochinchinensis pulp fermentation method, a related product and application in treatment of myopia.

Description

Fermentation method of momordicae cochinchinensis pulp, related product and application of momordicae cochinchinensis pulp in treatment of myopia

Technical Field

The invention belongs to the technical field of food processing and wine brewing, and particularly relates to a fermentation method of momordica cochinchinensis pulp, a related product and application of the momordica cochinchinensis pulp in treatment of myopia.

Background

Momordica cochinchinensis is a perennial vine fruit growing in certain areas of Vietnam and south Asia and provinces of Guangxi, etc. of China. The outer membrane of its seed is used as a tonic in children, lactating and pregnant women, for the treatment of "dry eye" (xerophthalmia) and night blindness. Cochinchina momordica fruit is rarely used for food in the world due to geographical and seasonal limitations on its growth, and lack of knowledge of its potential health value. In 2006 Vuong LT et al analyzed and reevaluated the carotenoid and vitamin E components of momordica cochinchinensis fruit and found that momordica cochinchinensis fruit is very rich in lycopene and beta-carotene, with a content of tomato red in its seed film exceeding 40-70 times that of tomato, 2200 micrograms/gram in fresh raw material, with a content of beta-carotene 15 times higher than that of carrot, and also contains 17% to 22% fatty acids and is rich in vitamin E. The fatty acids in the pulp act synergistically on the absorption of fat-soluble nutrients including carotenoids in a particularly low-fat diet. Therefore, momordica cochinchinensis is a resource that can provide antioxidants rich and have good bioavailability. Epidemiological studies have shown that ingestion of lycopene, or high levels of lycopene in the blood, is significantly associated with a reduced risk of prostate cancer.

The momordica cochinchinensis fruit is named as exodong seed, idesia polycarpa seed and momordica cochinchinensis. Is a cucurbitaceae plant. On 30.12 months 2003, the United States Department of Agriculture (USDA) published the results of momordica cochinchinensis studies on its official website, and published academic reports titled fatty acid and carotenoid content in momordica cochinchinensis (author Ishida) on journal of agricultural and food chemistry, volume 52, p.274-279. The research report indicates that the momordica cochinchinensis is the fruit with the richest carotenoid content discovered so far, wherein the content of lycopene is 76 times that of tomato, the content of beta-carotene is 15 times that of carrot, and more expensively, in the momordica cochinchinensis, the two carotenoids, namely lycopene and beta-carotene, are natural lipid, and the momordica cochinchinensis is made into 'super fruit' by foreign media due to the extremely high content of cis-natural lipid carotenoid in the momordica cochinchinensis, the absorbability in human body is far higher than that of lycopene extracted from tomato and beta-carotene extracted from carrot.

The existing eating of momordica cochinchinensis fruit mainly focuses on preparing the momordica cochinchinensis fruit into tea drink or extracting lycopene and beta carotene in the momordica cochinchinensis fruit. For example, chinese patent application CN106666012A discloses a momordicae fruit coffee, which comprises the following raw materials: baxi Shanduosi concentrated coffee solution, semen Momordicae concentrated juice, condensed milk, whole milk powder, and mineral water; the preparation process comprises the following steps: (1) pretreating raw materials, (2) preparing coffee, (3) preparing momordica cochinchinensis fruit concentrated juice, (4) mixing materials, (5) sterilizing and canning. The coffee prepared by the invention has the advantages that the bitterness of the coffee is greatly reduced through the improvement of the processing technology, excessive sugar does not need to be added for seasoning, the taste is better, and the coffee is healthier to drink; the strong aroma and the mellow taste of the coffee are reserved, the flavor of fruits is added, and the taste of the coffee is richer. The added momordica cochinchinensis fruit juice contains rich beta carotene, and the beta carotene is one of the best health-care raw materials for resisting computer radiation and protecting eyesight at present, so the coffee prepared by the invention can effectively achieve the effects of nourishing eyes, protecting eyes and increasing the oxidation resistance after being drunk frequently. For another example, chinese patent application CN109892656A discloses a processing process of momordica cochinchinensis fruit, comprising the following steps: firstly, extracting yellow mesocarp and red aril of momordica cochinchinensis fruit, drying and then crushing; extracting the product with ethanol under vacuum, concentrating, and evaporating ethanol; extracting the product with water, filtering, collecting filtrate, and concentrating to obtain extract; mixing the extract with polyethylene glycol, and making into final product by dripping pill machine. The momordica cochinchinensis fruit product obtained by the processing technology is bright in color and luster, smooth in taste and rich in lycopene and beta carotene, and after analysis and comparison of three processing modes of hot air drying, low relative humidity air flow drying and far infrared radiation drying, results show that the preservation rate of lycopene by hot air drying is the highest and is 820 microgram/gram dry basis, the stability of lycopene and beta carotene in the processing technology is greatly improved, and the momordica cochinchinensis fruit product is widely applied to food and health care products.

However, in the course of research, the inventors of the present application found that momordica cochinchinensis also contains a large amount of anthocyanins, SOD superoxide dismutase, amino acids, and the like. The invention is completed based on the discovery, and the momordica cochinchinensis fruit grain fermented wine which is rich in fruit flavor and nutrient substances and the preparation method thereof are obtained.

Disclosure of Invention

Based on the background technology, the technical problem to be solved by the invention is to provide the momordica cochinchinensis fruit and grain fermented wine and the preparation method thereof. In order to realize the purpose of the invention, the following technical scheme is adopted:

the invention relates to a momordica cochinchinensis fruit grain fermented wine which is prepared by fermenting momordica cochinchinensis fruit meat powder, distiller's yeast and glutinous rice serving as raw materials, wherein the raw materials do not contain other active ingredients, and each 100mL of the momordica cochinchinensis fruit grain fermented wine contains the following ingredients:

procyanidin 5-6mg/100 mL;

SOD superoxide dismutase (SOD superoxide dismutase) 5000-;

the total amount of amino acid is 700-800mg/100 mL;

saponin 20-30mg/100 mL;

30-40mg/100mL of nucleic acid;

2-3mg/L of plant 2-phenethyl alcohol;

zeaxanthin <0.02mg/100 mL;

lutein <0.02mg/100 mL;

glutathione is 1.5-2.2mg/100 mL.

In a preferred embodiment of the present invention, the following ingredients are contained per 100mL of the momordica cochinchinensis fruit grain fermented wine:

procyanidin 5.92mg/100 mL;

5973U/100mL of SOD superoxide dismutase;

the total amount of amino acid is 764.4mg/100 mL;

saponin 29.8mg/100 mL;

nucleic acid 38.6mg/100 mL;

2.79mg/L of plant 2-phenethyl alcohol;

zeaxanthin <0.02mg/100 mL;

lutein <0.02mg/100 mL;

glutathione 2mg/100 mL.

In a preferred embodiment of the present invention, the momordicae fruit grain fermented wine is orange yellow to dark brown, clear and transparent.

In a preferred embodiment of the present invention, the momordicae fruit grain fermented wine has a strong momordicae fruit flavor.

In a preferred embodiment of the present invention, the cochinchina momordica fruit powder, the distiller's yeast and the glutinous rice are used in a ratio of 1-2: 1-2: 3-6.

The invention also relates to application of the momordica cochinchinensis fruit and grain fermented wine in preparation of a medicine for preventing/relieving/treating myopia.

The invention also relates to a preparation method of the momordica cochinchinensis fruit and grain fermented wine, which comprises the following steps:

extracting red and yellow mesocarp and red aril of Momordica cochinchinensis, removing pedicel, cleaning, draining, splitting fruit, and taking out internal gourd ladle; after drying, the mixture is stirred and crushed to 100 meshes; the fermented wine is prepared from 100-mesh cochinchina momordica pulp, glutinous rice, cochinchina momordica fruit flesh, distiller's yeast and drinking water.

In a preferred embodiment of the present invention, the preparation method comprises the steps of:

(1) removing pedicel from red fresh Momordica cochinchinensis fruit, cleaning, draining, cutting open fruit, and collecting inner pulp;

(2) crushing the inner pulp of the momordica cochinchinensis pulp by an ultrasonic wall breaking and crushing technology, then freeze-drying and crushing the crushed momordica cochinchinensis pulp into 100 meshes to obtain the momordica cochinchinensis pulp powder with the water content less than or equal to 10 percent.

(3) Grinding the fruit pulp of the momordica cochinchinensis: and (3) distiller's yeast: mixing Oryza Glutinosa thoroughly, steaming, spreading for cooling, saccharifying and fermenting, press filtering, sterilizing for the first time, storing, filtering, bottling, sealing, sterilizing for the second time, and cooling to obtain fermented wine.

Advantageous effects

The momordica cochinchinensis fruit and grain fermented wine is prepared by carrying out co-fermentation on the momordica cochinchinensis fruit and grain fermented wine and sticky rice through an ultrasonic wall breaking and crushing technology and a freeze drying technology, so that the pure natural momordica cochinchinensis fruit and grain fermented wine without artificial addition is obtained, and has high-concentration nutrient substances, clear and transparent color and strong momordica cochinchinensis fruit fragrance.

Detailed Description

In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, and all of them are commercially available.

Example 1:

a method for preparing seed Momordica cochinchinensis pulp capsule by enzymolysis and fermentation comprises extracting red and yellow mesocarp and red aril of Momordica cochinchinensis, removing pedicel, cleaning, draining, splitting fruit, and taking out internal gourd ladle; after drying, the mixture is stirred and crushed to 100 meshes; the fermented wine is prepared from 100 mesh Momordica cochinchinensis pulp, Oryza glutinosa, dried Momordica cochinchinensis pulp, yeast (distiller's yeast), and drinking water.

The preparation method comprises the following steps:

(1) removing pedicel from red fresh Momordica cochinchinensis fruit, cleaning, draining, cutting open fruit, and collecting inner pulp;

(2) crushing the inner pulp of the momordica cochinchinensis pulp by an ultrasonic wall breaking and crushing technology, then freeze-drying and crushing the crushed momordica cochinchinensis pulp into 100 meshes to obtain the momordica cochinchinensis pulp powder with the water content less than or equal to 10 percent.

(3) Grinding the fruit pulp of the momordica cochinchinensis: and (3) distiller's yeast: glutinous rice is prepared according to the following steps of 1: 1: 3, steaming, spreading for cooling, performing saccharification and fermentation, performing filter pressing, performing primary sterilization, storing, filtering, filling and sealing, performing secondary sterilization, and cooling to obtain the momordica cochinchinensis fruit and grain fermented wine.

(4) Sensory analysis: the prepared momordica cochinchinensis fruit and grain fermented wine is orange yellow to dark brown, clear and transparent, and has strong fruit flavor.

(5) Taking 100mL of momordica cochinchinensis fruit and grain fermented wine for physical and chemical analysis, wherein the physical and chemical analysis comprises the following steps:

procyanidin 5.92mg/100 mL;

5973U/100mL of SOD superoxide dismutase;

the total amount of amino acid is 764.4mg/100 mL;

saponin 29.8mg/100 mL;

nucleic acid 38.6mg/100 mL;

2.79mg/L of plant 2-phenethyl alcohol;

zeaxanthin <0.02mg/100 mL;

lutein <0.02mg/100 mL;

glutathione 2mg/100 mL.

The momordica cochinchinensis fruit and grain fermented wine prepared by the invention is subjected to ultrasonic wall breaking and crushing technology and freeze drying technology, and is co-fermented with sticky rice, so that the natural momordica cochinchinensis fruit and grain fermented wine without artificial addition is obtained, and pure stock solution is rich in dozens of ideal natural biological nutritional ingredients capable of protecting and nourishing liver, clearing liver and improving eyesight, such as proanthocyanidins, glutathione, zeaxanthin, lutein, phytophenylethyl alcohol, polysaccharides, triterpenes, SOD activity, oligosaccharides, saponins, vital phospholipids, oligosaccharides (bifidus factors), polysaccharides, biological total flavonoids, nucleic acid, gamma-aminobutyric acid, vitamin A, E, vitamin B1, B2, PP (nicotinic acid) and trace elements essential to human body, such as zinc, iron, molybdenum, selenium and the like. Has excellent treatment effect on xerophthalmia.

Example 2: pharmacodynamic experiment

(1) The treatment method comprises the following steps: 100 volunteers were searched, and 30mL of the fermented wine prepared in example 1 was taken every day after examining the fundus oculi and optometry for ametropia, and 10 days was one treatment course.

(2) Observation of therapeutic effects

The therapeutic effect judgment standard is as follows:

note: and calculating by using the natural row number of the logarithmic visual chart.

Based on the experimental results, the fermented wine has a certain curative effect on relieving myopia. It is speculated that, the effects of lutein, carotene and the like generated by the enzymolysis of the momordica cochinchinensis fruit on xerophthalmia, vitamins are components forming photosensitive substances in visual cells and are very important for dark vision, the lutein can effectively avoid the occurrence of cataract, has the functions of resisting oxidation, can strengthen and repair macular damage on retina, and SOD active enzyme oxidation generated by the enzymolysis of the momordica cochinchinensis fruit is a scavenger of garbage in human bodies, is widely present in various tissues of organisms and can clear free radical O₂(superoxide anion radical), and O₂Has cytotoxicity, can peroxidate lipid, damage cell membrane, cause inflammation, tumor and autoimmune disease, and can promote body aging.

In comparison, the applicant of the invention also dries the inner pulp of the momordica cochinchinensis fruit by adopting an infrared drying mode, and performs co-fermentation with the sticky rice, so that the content of the procyanidine in the prepared momordica cochinchinensis fruit grain fermented wine is 3.28mg/100mL, and the content of SOD superoxide dismutase is 2375U/100mL, and compared with the preparation method of the invention, the antioxidant component is obviously lower.

In addition, the applicant of the present invention also co-fermented the momordicae pulp powder of the present invention with rice or sorghum instead of glutinous rice, wherein the fermented wine prepared by co-fermentation with rice lacks fruity flavor, and the fermented wine prepared by co-fermentation with sorghum is turbid in body and less fruity flavor.

The foregoing describes preferred embodiments of the present invention, but is not intended to limit the invention thereto. Modifications and variations of the embodiments disclosed herein may be made by those skilled in the art without departing from the scope and spirit of the invention.

Claims (8)

1. A fermented wine of Momordica cochinchinensis fruit and grain is prepared by fermenting Momordica cochinchinensis fruit meat powder, distiller's yeast and glutinous rice as raw materials, wherein each 100mL of fermented wine of Momordica cochinchinensis fruit and grain contains the following components:

procyanidin 5-6mg/100 mL;

SOD superoxide dismutase (SOD superoxide dismutase) 5000-;

the total amount of amino acid is 700-800mg/100 mL;

saponin 20-30mg/100 mL;

30-40mg/100mL of nucleic acid;

2-3mg/L of plant 2-phenethyl alcohol;

zeaxanthin <0.02mg/100 mL;

lutein <0.02mg/100 mL;

glutathione is 1.5-2.2mg/100 mL.

2. The Momordica cochinchinensis grain fermented wine according to claim 1, comprising the following components per 100mL of the Momordica cochinchinensis grain fermented wine:

procyanidin 5.92mg/100 mL;

5973U/100mL of SOD superoxide dismutase;

the total amount of amino acid is 764.4mg/100 mL;

saponin 29.8mg/100 mL;

nucleic acid 38.6mg/100 mL;

2.79mg/L of plant 2-phenethyl alcohol;

zeaxanthin <0.02mg/100 mL;

lutein <0.02mg/100 mL;

glutathione 2mg/100 mL.

3. The momordica cochinchinensis fruit grain fermented wine according to claim 1, which is orange yellow to dark brown, clear and transparent.

4. The momordica cochinchinensis fruit grain fermented wine according to claim 1, which has a strong momordica cochinchinensis fruit flavor.

5. The momordica cochinchinensis fruit grain fermented wine according to claim 1, wherein the momordica cochinchinensis fruit meat powder, the distiller's yeast and the glutinous rice are used in a ratio of 1-2: 1-2: 3-6.

6. Use of the momordicae semen grain fermented wine of any one of claims 1 to 5 for the preparation of a medicament for preventing/alleviating/treating myopia.

7. A method of producing a Momordicae semen grain fermented wine as described in any one of claims 1 to 5, comprising the steps of:

extracting red and yellow mesocarp and red aril of Momordica cochinchinensis, removing pedicel, cleaning, draining, splitting fruit, and taking out internal gourd ladle; after drying, the mixture is stirred and crushed to 100 meshes; the fermented wine is prepared from 100-mesh cochinchina momordica pulp, glutinous rice, cochinchina momordica fruit flesh, distiller's yeast and drinking water.

8. A method of producing a Momordicae semen grain fermented wine as set forth in any one of claims 1 to 5, comprising the steps of:

(1) removing pedicel from red fresh Momordica cochinchinensis fruit, cleaning, draining, cutting open fruit, and collecting inner pulp;

(2) crushing the inner pulp of the momordica cochinchinensis pulp by an ultrasonic wall breaking and crushing technology, then freeze-drying and crushing the crushed momordica cochinchinensis pulp into 100 meshes to obtain the momordica cochinchinensis pulp powder with the water content less than or equal to 10 percent.

(3) Grinding the fruit pulp of the momordica cochinchinensis: and (3) distiller's yeast: mixing Oryza Glutinosa thoroughly, steaming, spreading for cooling, saccharifying and fermenting, press filtering, sterilizing for the first time, storing, filtering, bottling, sealing, sterilizing for the second time, and cooling to obtain fermented wine.