CN114869972A - Preparation method of loquat composition based on probiotic fermentation - Google Patents
Preparation method of loquat composition based on probiotic fermentation Download PDFInfo
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- CN114869972A CN114869972A CN202210486004.XA CN202210486004A CN114869972A CN 114869972 A CN114869972 A CN 114869972A CN 202210486004 A CN202210486004 A CN 202210486004A CN 114869972 A CN114869972 A CN 114869972A
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- 235000018291 probiotics Nutrition 0.000 title claims abstract description 39
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- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
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Abstract
The invention relates to the technical field of medicines, and discloses a preparation method of a loquat composition based on probiotic fermentation, which comprises the following steps: s1, blending; s2, material processing; s3, mixing; s4, fermentation treatment. According to the preparation method of the probiotic fermentation-based loquat composition, the loquat leaves and the fingered citron are matched through various materials, so that the effects of the loquat leaves and the fingered citron are mutually promoted, and the treatment effect is improved; in addition, the fingered citron and loquat leaves are matched with various medicinal materials for fermentation, the generated liquid medicine has good efficacy on moistening lung and relieving cough, and the liquid medicine is easy to be absorbed by intestines and stomach, so that the waste condition can not be caused.
Description
Technical Field
The invention relates to the technical field of medicines, in particular to a preparation method of a loquat composition based on probiotic fermentation.
Background
Folium Eriobotryae, named as Chinese medicine, is Eriobotrya japonica of Eriobotrya of Rosaceae. Has the effects of clearing away lung-heat, relieving cough, regulating stomach, lowering adverse flow of qi, and quenching thirst. It can be used for treating cough due to lung heat, cough due to yin deficiency, cough, hemoptysis, epistaxis, hematemesis, stomach heat emesis, pernicious vomiting, infantile vomiting of milk, diabetes, and facial sore due to lung-wind.
The fingered citron is one of the variety of the citron and has various medicinal functions of regulating qi, reducing phlegm, stopping vomit, relieving distension, soothing liver, strengthening spleen, harmonizing stomach and the like. Has obvious relieving effect on tracheitis and asthma of the old; has more obvious curative effect on dyspepsia and chest and abdomen swelling and stuffiness of general people. The fingered citron can be prepared into various traditional Chinese medicinal materials, and has the effects of health care and life prolonging after long-term administration.
The fingered citron and the loquat leaves have the effects of reducing phlegm and relieving cough, but the fingered citron and the loquat leaves have the functions of being mutually assisted and can better exert the effect, but beneficial components in the fingered citron and the loquat leaves are difficult to digest in a human body, and in addition, some toxic components in medicinal materials are easy to absorb by the human body, so that the effect is limited.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of a loquat composition based on probiotic fermentation.
The invention provides the following technical scheme: a preparation method of a loquat composition based on probiotic fermentation comprises the following steps:
s1, preparing the ingredients
Loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, antitussive grass, sealwort, pawpaw, momordica grosvenori, loquat fruit paste, liquorice and probiotic seed liquid.
S2, material processing
Cleaning and airing loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, cough relieving herbs, sealwort, pawpaw, momordica grosvenori and liquorice, then cutting the bergamot fruits into slices, freezing the sliced bergamot fruits, loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, cough relieving herbs, sealwort, pawpaw, momordica grosvenori and liquorice, crushing for 5min by using a crusher, and finally filtering and sieving by using a 80-mesh grid sieve to obtain the composition.
S3, mixing processing
Tryptone, glucose, agar and NaCl were mixed according to a 2: 2: 1:1, then placing the freeze-dried powder of the composition in distilled water, stirring, adding loquat fruit paste, stirring until the turbidity is uniform, then measuring the pH of the emulsion to about 5.5 by using a gyromagnetic pH meter, adjusting the pH to 7.0 by using a sodium carbonate solution, finally placing the solution with the pH adjustment in an autoclave, sterilizing at the temperature of 115 ℃ for 20 minutes, and taking out the composition.
S4 fermentation treatment
Adding yeast powder and probiotic seed liquid into the composition, stirring, standing at 38 deg.C in a constant temperature incubator for 48h, and performing aerobic fermentation in a constant temperature shaking table at 180rpm for 48h, adding the fermented liquid into Mel and maltose, and decocting until the solution is viscous.
Preferably, in S4, the probiotic seed solution is prepared by adjusting the absorbance of the strain solution of lactobacillus plantarum, lactobacillus thermophilus, lactobacillus casei, lactobacillus delbrueckii subsp bulgaricus, bifidobacterium breve and saccharomyces cerevisiae at the wavelength of OD600nm to 1.2-1.5 by using sterile water, so as to obtain the seed solution with the strain concentration of about 107-108 cfu/mL.
Preferably, the freezing process in S2 requires that the materials are together placed in an environment of-20 deg.C, frozen for about 48h until the water content is completely frozen, and then placed in a freeze dryer for freeze drying at-65 deg.C and 0MPa for 48h to remove the water content of the large part of the materials and then taken out.
Preferably, the yeast powder, the probiotic seed liquid and the composition in the S4 are added according to the ratio of 1:1: 95.
Preferably, the fermentation liquid in S4 is placed in a centrifuge tube of a centrifuge and centrifuged at 1000rpm for 10 minutes, and then the supernatant is taken and filtered through a 0.45um filter membrane.
Preferably, in the step of decocting in S4, the temperature is set to 90 ℃ by adopting a decocting pot, the solution is thickened after 30 minutes, and then the solution is taken out of the pot and cooled for packaging.
Compared with the prior art, the invention has the following beneficial effects:
according to the preparation method of the probiotic fermentation-based loquat composition, the loquat leaves and the fingered citron are matched through various materials, so that the effects of the loquat leaves and the fingered citron are mutually promoted, and the treatment effect is improved.
In addition, the probiotic fermentation can degrade furocoumarins with phototoxicity and substances with delayed bitter taste in the fingered citron, can also degrade macromolecules in the fingered citron into small molecular substances which are easy to be absorbed by a human body, and can generate symbiotic action with metabolites generated by the probiotic fermentation so as to enhance the antioxidant and bacteriostatic effects of the fingered citron;
the loquat leaves are fermented by probiotics, so that the formation of ROS and NO in leucocytes and erythrocytes induced by chloramphenicol can be obviously inhibited, the loquat leaves have good antibacterial and anti-inflammatory effects, in addition, the fermentation promotes the synthesis of polyphenol, and the substance calms the body to expand blood vessels and avoids the oxidation of the blood vessels;
the fingered citron and loquat leaves are matched with various medicinal materials for fermentation, macromolecules and toxic substances in the components are decomposed, the absorption by human bodies is facilitated, the generated liquid medicine has good efficacy in moistening lung and relieving cough, and the liquid medicine is easily absorbed by intestines and stomach, so that the waste condition can not be caused.
Detailed Description
To make the objects, technical solutions and advantages of the embodiments of the present disclosure clearer, technical solutions of the embodiments of the present disclosure are clearly and completely described, and in order to keep the following description of the embodiments of the present disclosure clear and concise, detailed descriptions of known functions and known components are omitted from the present disclosure to avoid unnecessarily obscuring the concepts of the present disclosure.
Example 1
A preparation method of a loquat composition based on probiotic fermentation comprises the following steps:
s1, preparing the ingredients
Loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, antitussive grass, sealwort, pawpaw, momordica grosvenori, loquat fruit paste, liquorice and probiotic seed liquid.
S2, material processing
Cleaning and airing loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, sealwort, pawpaw, momordica grosvenori and liquorice, then cutting the bergamot fruits into slices, freezing the sliced bergamot fruits, loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peels, lily, mulberry leaves, bergamot fruits, antitussive grass, sealwort, pawpaw, momordica grosvenori and liquorice, crushing for 5min by using a crusher, and finally filtering and screening by using a 80-mesh grid screen to obtain the composition.
S3, mixing processing
Tryptone, glucose, agar and NaCl were mixed according to a 2: 2: 1:1, then placing the composition freeze-dried powder in distilled water, stirring until the turbidity is uniform, then measuring the pH of the emulsion to about 5.5 by using a gyromagnetic pH meter, adjusting the pH to 7.0 by using a sodium carbonate solution, finally placing the solution with the pH adjusted in an autoclave, sterilizing at 115 ℃ for 20 minutes, and taking out the composition.
S4 fermentation treatment
Mixing the yeast for later use with lactobacillus plantarum, lactobacillus thermophilus, lactobacillus casei, lactobacillus delbrueckii subsp bulgaricus and bifidobacterium breve in strain liquid by adopting sterile water, and adjusting the absorbance of the strain liquid at the wavelength of OD600nm to be 1.2-1.5 to obtain seed liquid with the strain concentration of about 107-;
adding yeast powder and probiotic seed liquid into the composition, stirring, standing at 38 deg.C in a constant temperature incubator for 48h, and performing aerobic fermentation in a constant temperature shaking table at 180rpm for 48h, adding the fermented liquid into Mel and maltose, and decocting until the solution is viscous.
Example 2
A preparation method of a loquat composition based on probiotic fermentation comprises the following steps:
s1, preparing the ingredients
Loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, rhizoma polygonati, pawpaw, momordica grosvenori, loquat fruit paste, liquorice and probiotic seed liquid.
S2, material processing
Cleaning and airing loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, sealwort, pawpaw, momordica grosvenori and liquorice, then cutting the bergamot fruits into slices, freezing the sliced bergamot fruits, loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, sealwort, pawpaw, momordica grosvenori and liquorice, then crushing for 10min by using a crusher, and finally filtering and sieving by using a 60-mesh grid sieve to obtain the composition.
S3, mixing processing
Tryptone, glucose, agar and NaCl were mixed according to a 2: 2: 1:1, then placing the composition freeze-dried powder in distilled water, stirring until the turbidity is uniform, then measuring the pH of the emulsion to about 5.0 by using a gyromagnetic pH meter, adjusting the pH to 7.0 by using a sodium carbonate solution, finally placing the solution with the pH adjusted in an autoclave, sterilizing at 120 ℃ for 30 minutes, and taking out the composition.
S4 fermentation treatment
Mixing the yeast for later use with lactobacillus plantarum, lactobacillus thermophilus, lactobacillus casei, lactobacillus delbrueckii subsp bulgaricus and bifidobacterium breve in strain liquid by using sterile water, and adjusting the absorbance at the wavelength of OD600nm to be 1.5-1.8 to obtain seed liquid with the strain concentration of about 110-;
adding yeast powder and probiotic seed liquid into the composition, stirring, standing at 50 deg.C in a constant temperature incubator for 48h, and performing aerobic fermentation in a constant temperature shaking table at 180rpm for 48h, placing the fermented liquid in a high speed refrigerated centrifuge, centrifuging at 1000rpm for 10min, collecting supernatant, filtering with 0.45 μm filter membrane to obtain supernatant, adding Mel and maltose, and decocting until the solution is viscous.
Example 3
A preparation method of a loquat composition based on probiotic fermentation comprises the following steps:
s1, preparing the ingredients
Loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, rhizoma polygonati, pawpaw, momordica grosvenori, loquat fruit paste, liquorice and probiotic seed liquid.
S2, processing materials
Cleaning and airing loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, sealwort, pawpaw, momordica grosvenori and liquorice, then cutting the bergamot fruits into slices, putting the sliced bergamot fruits, loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, polygonatum sibiricum, pawpaw, momordica grosvenori and liquorice together in an environment with the temperature of-20 ℃, freezing for about 48 hours until the water is completely frozen, putting the frozen bergamot fruits, loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, polygonatum sibiricum, pawpaw, momordica grosvenori and liquorice in a freeze dryer, freeze-drying for 48 hours under the conditions of-75 ℃ and 0MPa to remove the moisture of the major fractions of the materials, then crushing the materials for 8 minutes by using a crusher, and finally filtering and screening the composition by using a 100-mesh grid screen.
S3, mixing processing
Tryptone, glucose, agar and NaCl were mixed according to a 2: 2: 1:1, then placing the composition freeze-dried powder in distilled water, stirring until the turbidity is uniform, then measuring the pH of the emulsion to about 6.0 by using a gyromagnetic pH meter, adjusting the pH to 7.0 by using a sodium carbonate solution, finally placing the solution with the pH adjusted in an autoclave, sterilizing at 120 ℃ for 40 minutes, and taking out the composition.
S4 fermentation treatment
Mixing the lactobacillus plantarum, the lactobacillus thermophilus, the lactobacillus casei, the lactobacillus delbrueckii subsp bulgaricus, the bifidobacterium breve and the saccharomyces cerevisiae which are reserved in strain liquid by adopting sterile water, and adjusting the absorbance at the wavelength of OD600nm to be 1.3-1.4 to obtain seed liquid with the strain concentration of about 101-;
adding the probiotic seed liquid into the composition, stirring, standing at 38 deg.C in a constant temperature incubator for 48h, performing aerobic fermentation at 180rpm in a constant temperature shaking table for 48h, subjecting the fermented liquid to high speed refrigerated centrifuge to obtain supernatant, adding the supernatant, Mel and maltose into a boiling pot, setting the temperature at 100 deg.C for 40 min, taking out, cooling, and packaging.
The above embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and the scope of the present invention is defined by the claims. Various modifications and equivalents may be made by those skilled in the art within the spirit and scope of the present invention, and such modifications and equivalents should also be considered as falling within the scope of the present invention.
Claims (6)
1. A preparation method of a loquat composition based on probiotic fermentation is characterized by comprising the following steps:
s1, preparing ingredients
Loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, antitussive grass, sealwort, pawpaw, momordica grosvenori, loquat fruit paste, liquorice and probiotic seed liquid.
S2, material processing
Cleaning and airing loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, cough relieving herbs, sealwort, pawpaw, momordica grosvenori and liquorice, then cutting the bergamot fruits into slices, freezing the sliced bergamot fruits, loquat leaves, reed rhizome, platycodon grandiflorum, dried orange peel, lily, mulberry leaves, bergamot fruits, cough relieving herbs, sealwort, pawpaw, momordica grosvenori and liquorice, crushing for 5min by using a crusher, and finally filtering and sieving by using a 80-mesh grid sieve to obtain the composition.
S3, mixing processing
Tryptone, glucose, agar and NaCl were mixed according to a 2: 2: 1:1, then placing the freeze-dried powder of the composition in distilled water, stirring, adding loquat fruit paste, stirring until the turbidity is uniform, then measuring the pH of the emulsion to about 5.5 by using a gyromagnetic pH meter, adjusting the pH to 7.0 by using a sodium carbonate solution, finally placing the solution with the pH adjustment in an autoclave, sterilizing at the temperature of 115 ℃ for 20 minutes, and taking out the composition.
S4 fermentation treatment
Adding yeast powder and probiotic seed liquid into the composition, stirring, standing at 38 deg.C in a constant temperature incubator for 48h, and performing aerobic fermentation in a constant temperature shaking table at 180rpm for 48h, adding the fermented liquid into Mel and maltose, and decocting until the solution is viscous.
2. The preparation method of the probiotic fermentation based loquat composition according to claim 1, wherein the probiotic fermentation based loquat composition comprises the following steps: in the S4, the probiotic seed liquid adopts sterile water to adjust the absorbance of the strain liquid of the lactobacillus plantarum, the lactobacillus thermophilus, the lactobacillus casei, the lactobacillus delbrueckii subsp bulgaricus, the bifidobacterium breve and the saccharomyces cerevisiae for standby under the wavelength of OD600nm to be between 1.2 and 1.5, and the seed liquid with the strain concentration of about 107-108cfu/mL is obtained.
3. The preparation method of the probiotic fermentation based loquat composition according to claim 1, wherein the probiotic fermentation based loquat composition comprises the following steps: the freezing treatment in S2 requires that the materials are placed in an environment of-20 deg.C, frozen for about 48h until the water content is completely frozen, and then placed in a freeze drier for freeze drying for 48h at-65 deg.C and 0MPa to remove the water content of the large part of the materials, and then taken out.
4. The preparation method of the probiotic fermentation based loquat composition according to claim 1, wherein the probiotic fermentation based loquat composition comprises the following steps: the yeast powder, the probiotic seed liquid and the composition in the S4 are added according to the proportion of 1:1: 95.
5. The preparation method of the probiotic fermentation based loquat composition according to claim 1, wherein the probiotic fermentation based loquat composition comprises the following steps: and (5) putting the fermentation liquor in S4 into a centrifuge tube of a centrifuge, centrifuging for 10 minutes at the rotating speed of 1000rpm, taking a supernatant, and filtering the supernatant with a 0.45um filter membrane.
6. The preparation method of the probiotic fermentation based loquat composition according to claim 1, wherein the probiotic fermentation based loquat composition comprises the following steps: s4, when boiling, the boiling pot is adopted to set the temperature at 90 ℃ for 30 minutes, and the solution is taken out of the pot to be cooled and packaged.
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