CN115413784A - Production process of active plant enzyme - Google Patents
Production process of active plant enzyme Download PDFInfo
- Publication number
- CN115413784A CN115413784A CN202211027468.0A CN202211027468A CN115413784A CN 115413784 A CN115413784 A CN 115413784A CN 202211027468 A CN202211027468 A CN 202211027468A CN 115413784 A CN115413784 A CN 115413784A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- parts
- active plant
- strain
- fermentation
- 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.)
- Withdrawn
Links
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 46
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 241000196324 Embryophyta Species 0.000 claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 230000004151 fermentation Effects 0.000 claims abstract description 61
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 45
- 241000186660 Lactobacillus Species 0.000 claims abstract description 35
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 33
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 30
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000000243 solution Substances 0.000 claims abstract description 19
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 239000011550 stock solution Substances 0.000 claims abstract description 8
- 241000411851 herbal medicine Species 0.000 claims abstract description 5
- 239000008223 sterile water Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 35
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 29
- 229910052711 selenium Inorganic materials 0.000 claims description 29
- 239000011669 selenium Substances 0.000 claims description 29
- 235000015099 wheat brans Nutrition 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 14
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 7
- 239000000758 substrate Substances 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 241000207199 Citrus Species 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 244000070406 Malus silvestris Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000020971 citrus fruits Nutrition 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 241000195633 Dunaliella salina Species 0.000 claims description 5
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 5
- 235000004879 dioscorea Nutrition 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 4
- 241000218231 Moraceae Species 0.000 claims description 4
- 235000021016 apples Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 229920005610 lignin Polymers 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000002028 Biomass Substances 0.000 claims description 3
- 238000009631 Broth culture Methods 0.000 claims description 3
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 150000002989 phenols Chemical class 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims 3
- 238000001179 sorption measurement Methods 0.000 claims 2
- 235000002722 Dioscorea batatas Nutrition 0.000 claims 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims 1
- 240000001811 Dioscorea oppositifolia Species 0.000 claims 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims 1
- 241000195634 Dunaliella Species 0.000 claims 1
- 244000241872 Lycium chinense Species 0.000 claims 1
- 235000015468 Lycium chinense Nutrition 0.000 claims 1
- 240000002624 Mespilus germanica Species 0.000 claims 1
- 240000001987 Pyrus communis Species 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 241000219991 Lythraceae Species 0.000 abstract description 42
- 230000000694 effects Effects 0.000 abstract description 23
- 230000006870 function Effects 0.000 abstract description 7
- 230000000968 intestinal effect Effects 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 229930006000 Sucrose Natural products 0.000 abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 239000005720 sucrose Substances 0.000 abstract description 5
- 230000003213 activating effect Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 210000002421 cell wall Anatomy 0.000 abstract description 4
- 230000003750 conditioning effect Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 230000009920 chelation Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 33
- 229940091258 selenium supplement Drugs 0.000 description 25
- 241000283690 Bos taurus Species 0.000 description 18
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 14
- 210000001035 gastrointestinal tract Anatomy 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 12
- 230000012010 growth Effects 0.000 description 10
- 230000003078 antioxidant effect Effects 0.000 description 9
- 230000002401 inhibitory effect Effects 0.000 description 8
- 239000000306 component Substances 0.000 description 7
- 230000036039 immunity Effects 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 229920001277 pectin Polymers 0.000 description 7
- 235000010987 pectin Nutrition 0.000 description 7
- 239000001814 pectin Substances 0.000 description 7
- 239000006041 probiotic Substances 0.000 description 7
- 235000018291 probiotics Nutrition 0.000 description 7
- 238000001514 detection method Methods 0.000 description 6
- 230000001737 promoting effect Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 4
- 244000182216 Mimusops elengi Species 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000009924 canning Methods 0.000 description 4
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 229960001471 sodium selenite Drugs 0.000 description 4
- 239000011781 sodium selenite Substances 0.000 description 4
- 235000015921 sodium selenite Nutrition 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000035899 viability Effects 0.000 description 4
- 102000004882 Lipase Human genes 0.000 description 3
- 108090001060 Lipase Proteins 0.000 description 3
- 239000004367 Lipase Substances 0.000 description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 description 3
- 108010012715 Superoxide dismutase Proteins 0.000 description 3
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical group O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000019421 lipase Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- 108090000371 Esterases Proteins 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000002919 epithelial cell Anatomy 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 150000004676 glycans Polymers 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 150000004804 polysaccharides Polymers 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000027756 respiratory electron transport chain Effects 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 1
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010000231 Choloylglycine hydrolase Proteins 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000736262 Microbiota Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 150000008425 anthrones Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009702 cancer cell proliferation Effects 0.000 description 1
- 239000000799 cathartic agent Substances 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008260 defense mechanism Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000030363 nerve development Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a production process of an active plant enzyme, belonging to the technical field of biological fermentation, and comprising the following steps: cleaning fresh plant materials with sterile water, breaking cell wall, and mixing; preserving pericarpium Granati to extract pericarpium Granati polyphenol, and pretreating peeled vegetable and fruit with pectinase; activating the mixed strains by using a 5% sucrose solution; and adding pomegranate peel polyphenol and the plant raw materials subjected to wall breaking for co-fermentation and chelation, and preparing an active plant enzyme stock solution after 365 days. The production process greatly retains amino acids, proteins, vitamins, bioactive substances and functions of vegetables, fruits and Chinese herbal medicines, and lactobacillus activity is as high as 6.8 × 10 8 CFU/mL, the prepared active plant enzyme has the effects of resisting oxidation, preventing aging, enhancing resistance, conditioning intestinal flora, dispelling the effects of alcohol, protecting liver and the like, is sour, sweet and delicious, can be taken for a long time, and has very high application value in the fields of health and food and cosmetic industries.
Description
Technical Field
The invention belongs to the technical field of biological fermentation, and particularly relates to a production process of an active plant enzyme.
Background
The active plant enzyme is a product of fruits, vegetables, mushrooms or Chinese herbal medicines which is produced by fermenting various bacteria such as lactic acid bacteria, saccharomycetes and the like, comprises enzyme, enzyme-producing microorganisms and metabolites thereof, and contains polyphenol, flavonoid compounds, amino acids, organic acids, probiotics, prebiotics and other components, and has rich nutritional value and good functional characteristics. The plant enzyme contains various abundant hydrolytic enzymes such as protease, lipase, amylase, cellulase and the like, and functional enzymes such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione peroxidase (GSH-Px) and the like, can degrade macromolecular substances, and has multiple physiological functions of improving immunity, resisting oxidation, conditioning intestines and stomach, improving digestion and absorption, dispelling the effects of alcohol, protecting the liver, participating in various metabolic processes of a human body and the like. As people age, use medicines and bad life style cause enzyme deficiency in the body, thereby generating various chronic diseases, the exogenous active enzyme and probiotics are supplemented as the first choice for preventing and conditioning diseases. The ferment is the aggregate of active enzyme and probiotics, plays an important role in the aspects of improving the sub-health of human bodies, enhancing resistance and the like, and has wide application prospect.
Each step of the fermentation process is very important for the production of active plant enzymes, and because the production processes and strains used correspondingly for different raw materials are different, the types, the amounts, the culture conditions and the fermentation conditions of various raw materials, formulas and additives are also different, and some enzymes are sterilized before canning, so that the activities of probiotics and enzymes are completely lost, and the quality of the plant enzymes is uneven. At present, common ferment products on the market hardly contain active probiotics, have limited functions, and some ferment manufacturers cover shadows for the ferment industry in order to promote the ferment to regulate the intestinal function and even artificially add cathartics such as anthrones and the like. Therefore, how to produce active plant enzymes has a great space for improvement.
Disclosure of Invention
The invention aims to provide a production process of an active plant enzyme, which comprises the steps of carrying out activation culture on mixed strains by using a 5-10% sucrose solution, and then adding vegetable juice and pomegranate peel polyphenol for carrying out co-fermentation to prepare the active plant enzyme.
The invention mainly solves the problems of low content of active probiotics, lack of SOD enzyme in active plant enzyme products, poor storage stability and product safety control in the prior art.
The purpose of the invention can be realized by the following technical scheme:
a production process of active plant enzyme comprises the following steps:
(1) The raw materials are dunaliella salina, citrus, red dates, pineapples, apples, pears, medlar, yams, ginseng, mulberries, tea leaves, ginger and pomegranates, and the raw materials are mixed according to the weight part ratio, and the formula is specifically as follows: 10-15 parts of dunaliella salina, 10-13 parts of citrus, 20-25 parts of red dates, 10-15 parts of pineapples, 12-17 parts of apples, 15-20 parts of pears, 5-10 parts of medlar, 5-10 parts of Chinese yams, 5-8 parts of ginseng, 5-10 parts of mulberries, 5-10 parts of tea leaves, 5-8 parts of ginger and 15-20 parts of pomegranates.
(2) Peeling plant raw materials, breaking cell walls, and performing pretreatment by using pectinase; preserving pericarpium Granati to extract pericarpium Granati polyphenol;
fresh plant raw materials are taken according to the weight part ratio, washed by sterile water and peeled, and pomegranate peel is dried and stored; breaking cell wall of other materials, mixing, adding 20-40mg/L pectinase, adding sterilized deionized water, pasteurizing at 5min/80 deg.C, and cooling to room temperature.
Wherein, the pectinase acts on the glycosidic bond between the D-galacturonic acid residues in the pectin, so that pectin molecules can be broken, the pectin in pulp tissues can be softened, the high molecular galacturonic acid degrades galacturonic acid and pectic acid micromolecular substances, the yield of fruit juice is increased, the yield of acid and sugar in plant juice is increased, and the taste and flavor are improved;
further, after the pomegranate rind is dried in the sun, the dry pomegranate rind is ground into fine powder by a multi-mill, phenols in the pomegranate rind powder are extracted by methanol, after 24 hours of reaction, the mixture is centrifuged to obtain supernatant, and the extract is freeze-dried by a rotary evaporator to obtain the pomegranate rind polyphenol.
(3) Activating and culturing the mixed strains for 24 hours by using a 5-10% sucrose solution to obtain a high-concentration active lactobacillus solution;
and co-fermenting and chelating the sterilized plant juice and the pomegranate peel polyphenol.
Uniformly mixing plant juice and pomegranate peel polyphenol, adding an activated active lactobacillus solution, and mixing the plant juice and the pomegranate peel polyphenol according to a volume ratio of 1:1, fermenting in a fermentation tank, adjusting the pH value of a substrate to 4-5, and naturally fermenting at room temperature for 365 days.
In the fermentation process, the strain can be subjected to activity reduction and even activity loss due to the changes of pH value, temperature, pressure and external environment, fermentation maintenance is required to be continuously carried out for keeping the activity of the lactobacillus, the detection is carried out once a month, the pH value, the sugar degree, the activity of the lactobacillus and the like are detected, and if the deviation exceeds 15%, the fermentation is recovered until the fermentation is finished.
Wherein, the mixed lactobacillus can generate some phenol esterase in the fermentation process, hydrolyze some bound phenol in fruits and plants and release free phenol, and the phenol generates a stable intermediate after electron transfer, thereby effectively preventing oxidation of cells and physiological levels, improving antioxidant activity and obviously improving the capacity of scavenging free radicals.
Further, at the end of fermentation, whether the fermentation is mature or not is checked through color, luster, taste and fragrance, and the mature fermentation liquid is yellow to light brown, has special strong fermentation fragrance, tastes sour and sweet and tastes sweet.
Further filtering to remove residue, blending, homogenizing, and bottling to obtain active plant ferment stock solution
Or, (3) the delignified wheat bran is used for modifying the mixed strain, and the selenium-rich culture medium is used for culturing the modified mixed strain;
the mixture containing the two different lactobacillus hyphae and the culture substrate components was centrifuged in a test tube for 15 minutes. The supernatant was discarded and the particles were washed with distilled water and centrifuged again as described above. Until the biomass was dried to constant weight at 90 ℃, dry mixed lactobacillus powder was obtained.
Furthermore, lignin in the wheat bran is removed, gaps are enlarged, and the combination efficiency of the wheat bran and the compound bacteria is improved;
boiling wheat bran in 1% NaOH solution to remove lignin, autoclaving delignified wheat bran at 120 deg.C under 1-1.5atm for 15min, mixing 3-7g delignified wheat bran with 0.8-1.2g mixed lactobacillus powder in 500mL MRS broth, and culturing at 37 deg.C for 48h. The mixed seed culture modified by delignified wheat bran is obtained after subsequent washing with sterile 1/4 strength ringer's solution to remove free bacteria.
Furthermore, MRS broth culture medium is used to prepare selenium-rich culture medium, and 2% of glucose, 3% of beef powder, namely yeast powder (1:2), 0.6% of dipotassium phosphate, 0.01% of magnesium sulfate, 0.004% of manganese sulfate monohydrate, 0.1% of tween-80 and 3-5 μ g/mL of sodium selenite are added into the culture medium. Inoculating the mixed strain into selenium-rich culture medium, adding sodium selenite twice in the early stage of logarithmic growth (4 h, 6 h), with the inoculum size of 3-7%, selenium-rich culture temperature of 37 deg.C, and selenium-rich culture time of 20h.
(4) Adding pericarpium Granati polyphenol, fermenting together, and spray drying to obtain powder.
Diluting active plant liquid with distilled water to 20 ° Brix sugar degree, adding mixed strain of selenium-rich cultured delignified wheat bran and pericarpium Granati polyphenol into the diluted plant liquid, fermenting, adjusting pH of substrate to 3-4, fermenting at 30 deg.C for 24 hr, and fermenting at 4 deg.C for 28 days.
Wherein, the mixed lactobacillus can generate some phenol esterase in the fermentation process, hydrolyze some bound phenol in fruits and plants and release free phenol, and the phenol generates stable intermediate after electron transfer, thereby effectively preventing oxidation of cells and physiological levels, improving antioxidant activity and obviously improving the capacity of scavenging free radicals.
Further, spray drying and storing the fermentation product;
collecting fermentation liquor and product, filtering, homogenizing under 20-25MPa with high pressure homogenizer, atomizing the fermentation liquor with spray drier, and separating the dried product from air to obtain the composite strain active plant ferment.
The lactic acid bacteria series strains for producing the active plant enzyme by fermentation have the following effects:
lactobacillus casei: can resist the defense mechanisms of organisms, including enzymes in the oral cavity, low pH in gastric juice, bile acids in the small intestine, and the like. Therefore, after entering the human body, the lactobacillus casei can survive in a large amount in intestinal tracts, and has the effects of regulating intestinal flora balance, promoting digestion and absorption of the human body and the like. Meanwhile, the lactobacillus casei has the functions of efficiently reducing blood pressure and cholesterol, promoting cell division, generating antibody immunity, enhancing human immunity, preventing cancer, inhibiting tumor growth and the like; also has the beneficial health effects of relieving lactose intolerance and allergy.
Lactobacillus rhamnosus: has outstanding gastric acid and bile resistance, can enter human intestinal tracts in vivo, can effectively improve and adjust human gastrointestinal flora communities, improves human immunity, prevents and treats diarrhea, and is very beneficial to human health.
Lactobacillus paracasei: has effect in promoting balance of microbiota and enzyme in human body. Meanwhile, the composition has the effects of promoting specific and non-specific immunity of a human body, enhancing the immunity of the human body and preventing diseases. The lactobacillus paracasei is beneficial to development, enhances the physique of a human body, delays the aging of the human body and prolongs the life of the human body. The lactobacillus paracasei can settle intestinal tracts, effectively regulate flora in the intestinal tracts, maintain internal environment in the intestinal tracts and prevent and treat constipation caused by flora imbalance.
Lactobacillus acidophilus: regulating intestinal flora balance, inhibiting proliferation of intestinal undesirable microorganisms, and has good nutrition and health promotion effects.
Lactobacillus gasseri: is a rare probiotic strain which can improve the digestive system and prevent the repeated attack of dyspepsia and has the function of adjusting the digestive system.
Lactobacillus reuteri: one of the main metabolites is reuterin, which can inhibit the growth of harmful bacteria such as escherichia coli, salmonella and the like and protect the microecological balance of intestinal tracts; the content of butyric acid in the intestinal tract can be increased, and the main function of the butyric acid is to supply energy to the epithelial cells of the intestinal tract, so that the proliferation of the epithelial cells of the intestinal tract can be promoted, and therefore, the lactobacillus reuteri has important significance for the regeneration and the repair of the epithelial tissues of the intestinal tract; lactic acid and various enzymes such as lipase, bile salt hydrolase and the like can be produced in the intestinal tract, so that the pH value of the intestinal tract is improved, the bacterial growth is inhibited and the like; can synthesize vitamin B group, convert inorganic selenium into organic selenium for organism, which has important significance for maintaining health.
Lactobacillus bulgaricus: lactose is decomposed into glucose and galactose, which are easy to be absorbed and are needed by human brain and nerve development; decomposing milk protein to obtain the required amino acid; inhibiting the propagation of pathogenic bacteria and putrefying bacteria in the intestinal tract; lowering blood cholesterol; activating immunity, and inhibiting cancer cell proliferation.
Lactobacillus plantarum: has certain immunoregulation function; has an inhibiting effect on pathogenic bacteria; reducing serum cholesterol levels and preventing cardiovascular disease; maintaining the flora balance in the intestinal tract; promoting the absorption of nutrient substances; relieving lactose intolerance; inhibiting the formation of tumor cells, etc.
The invention has the beneficial effects that:
(1) In the technical scheme of the invention, the plant raw materials are fermented in a way of co-fermenting the composite strains and the multiple plants, the number of microorganisms in the fermentation product can be effectively increased by the multiple inoculation way, and the nutritive value and other beneficial effects in the fermentation product can be improved by the multiple culture, such as higher pH value, increased yield of lactic acid and consumption of sugar; the active plant ferment produced in the fermentation mode can achieve the antibacterial effect by destroying cell walls or cell membranes, inhibiting cell respiration and inhibiting protein synthesis, contains high-amount lipase, helps digestion of dietary fibers, recovers the balance of intestinal flora, improves the gastrointestinal function of a human body, enhances intestinal peristalsis, reduces the level of blood fat and fatty liver, and can decompose alcohol by alcohol dehydrogenase produced by fermentation to achieve the effects of resisting alcoholism and protecting liver; in addition, the fermentation form of the composite strain can enhance the acid production capability of the strain in the product, reduce the pH value of a fermentation system more quickly, degrade nitrite more completely and inhibit the growth of other harmful microorganisms so as to reduce the content of biogenic amine.
(2) In the technical scheme of the invention, the strain is naturally fermented for 365 days, although the fermentation time is longer, the strain is cultured in 4 seasons of spring, summer, autumn and winter and is subjected to hammer refining with different temperatures, pressures, oxygen contents and the like, so that the strain can better adapt to different environments, the strain is more stable, the adaptability is stronger, and the fermentation mode is suitable for the natural conditions of most of fermentation workshops at present. In addition, 365 daysIn the fermentation process, various enzymes are interacted and chelated continuously, and finally reach 1+1>2, the activity of the ferment is comprehensively promoted and durably preserved, and the absorption and utilization rate of the nutrient substances by the human body are further improved. The production process greatly reserves amino acid, protein, vitamin, bioactive substances and functions in vegetables, fruits and Chinese herbal medicines, and the activity of lactobacillus in the active plant enzyme stock solution prepared by the invention is up to 6.8 multiplied by 10 through detection 8 CFU/mL has the effects of resisting oxidation, preventing aging, enhancing resistance, conditioning intestinal flora and the like, is sour, sweet and delicious, can be taken for a long time, and has very high application value in the fields of large health, food and cosmetics industry.
(3) According to the technical scheme, the 5-10% sucrose solution is used for activating the lactobacillus, so that the fermentation capacity of the lactobacillus can be improved, the activity of the lactobacillus is kept in the fermentation process, the rapid selenium enrichment capacity of the lactobacillus is matched, the fermentation period is shortened, and the production cost is saved. The lactic acid bacteria can consume cane sugar in the fermentation process for self reproduction, greatly reduces the energy in the ferment product, and is a healthy product.
(4) According to the technical scheme, during the pretreatment step, the generated pomegranate peel is reused, the pomegranate peel polyphenol component in the pomegranate peel is extracted, the growth of lactobacillus is stimulated by proper concentration, and the capability of removing free radicals of a fermentation product is improved; the plant raw materials are pretreated by using pectinase, so that the juice yield is improved, the viscosity is adjusted, the juice is clarified, the yield of acid and sugar in the juice is increased, and the sugar hydrolyzed by the pectinase can be used as a carbon source to help the growth of fungi and prevent the inhibition of other fermentation products; meanwhile, polysaccharide chains in the pectin can be degraded, solid matters in the juice can be settled down due to the continuous degradation of pectin molecules, the filterability and the filtering speed of the juice are accelerated, and the aim of shortening the production time is fulfilled.
(5) According to the technical scheme, after fermentation is finished and blending and homogenizing are carried out, sterilization treatment is not carried out, and canning and bottling are directly carried out to obtain the active plant enzyme stock solution, so that high-concentration and high-activity of lactic acid bacteria are maintained to the maximum extent.
(6) According to the technical scheme, microorganisms are used as a selenium-rich carrier, and the characteristics that lactobacillus can quickly accumulate inorganic selenium and convert the inorganic selenium into elements and organic forms are utilized, so that the organic conversion of the inorganic selenium is realized, and the inorganic selenium is further strengthened in food, thereby forming a safe and efficient conversion method and making up for the defect that the plant enzyme product is lack of trace elements.
(7) According to the technical scheme, the delignified wheat bran embedded composite lactobacillus is used for fermentation of pomegranate pulp, so that the fermentation capacity of the lactobacillus can be improved, the fermentation process is shortened, the rapid selenium enrichment capacity of the lactobacillus is matched, the fermentation period is shortened, and the production cost is saved. The wheat bran is composed of high-content prebiotics such as fructo-oligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide, and can promote the growth of some specific microbial populations including lactobacillus, the used raw material wheat bran is cheap and easy to obtain, the activity of the lactobacillus can be improved by the embedding structure of the composite strain, and the reduction of activity, functional failure and the like of the bacteria in the fermentation process, the drying process and the storage process due to the changes of pH value, temperature and external environment can be protected.
(8) According to the technical scheme, during the pretreatment step, the generated pomegranate peel is reused, the pomegranate peel polyphenol component in the pomegranate peel is extracted, the growth of lactobacillus is stimulated by proper concentration, and the capability of removing free radicals of a fermentation product is improved; the plant raw materials are pretreated by using pectinase, so that the juice yield is improved, the viscosity is adjusted, the juice is clarified, the yield of acid and sugar in the juice is increased, and the sugar hydrolyzed by the pectinase can be used as a carbon source to help the growth of fungi and prevent the inhibition of other fermentation products; meanwhile, polysaccharide chains in the pectin are also degraded, and the continuous degradation of pectin molecules can lead solid matters in the fruit juice to lose support and settle down, thus accelerating the filterability and the filtering speed of the fruit juice and achieving the purpose of shortening the production time.
(9) In the technical scheme of the invention, spray drying is carried out on the final fermentation product, the drying speed is high, the cost is low, the operation is convenient, in addition, because the delignified wheat bran protects the mixed lactobacillus, the effective components can not be reduced, the production time is shortened, the prepared solid preparation is convenient to transport and store, and the production cost is reduced.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of the production process of an active plant enzyme of the present invention.
FIG. 2 is a report of the detection of the stock solution of active ferment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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 of the 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.
Example 1
In the embodiment, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus composite strains are adopted;
a production process of active plant enzyme comprises the following steps:
(1) Selecting full and mature vegetable and fruit raw materials, cleaning the vegetable and fruit raw materials by sterile water, peeling the vegetable and fruit raw materials, preserving pomegranate rind to extract pomegranate rind polyphenol, and performing pretreatment by using pectinase;
taking 10kg of fresh dunaliella salina, citrus, red dates, pineapples, apples, pears, medlar, yams, ginseng, mulberries, tea leaves, ginger and pomegranates, proportioning by weight in the table 1, washing with sterile water, peeling, breaking walls, mixing, adding 20mg/L of pectinase, adding sterilized deionized water, pasteurizing the prepared plant juice at 5min/80 ℃, and cooling to room temperature.
Table 1 raw materials and weight ratios
After the pomegranate rind is dried in the sun, grinding the dry pomegranate rind into fine powder by using a multi-grinding machine, taking 80g of pomegranate rind powder, extracting phenolic substances in the pomegranate rind powder by using 1000ml of 80% methanol, reacting for 24 hours, centrifuging for 30 minutes to obtain supernatant, performing vacuum drying at 40 ℃ by using a rotary evaporator, and freezing and storing the extract to obtain the pomegranate rind polyphenol.
(2) Performing activation culture on the mixed strain by using a 10% sucrose solution to obtain an active lactobacillus solution;
(3) Adding pomegranate peel polyphenol for co-fermentation to obtain the active plant enzyme stock solution.
Adding the plant juice into pomegranate peel polyphenol, and mixing the plant juice with the pomegranate peel polyphenol according to a volume ratio of 1:1 and lactic acid bacteria solution are mixed evenly and put in a fermentation tank for fermentation, the pH of the substrate is adjusted to 4, and the mixture is naturally fermented for 365 days at room temperature. And continuously performing fermentation maintenance, adjusting the fermentation direction and detecting the fermentation effect.
(5) After fermentation is mature, collecting fermentation liquor and products, filtering, homogenizing, directly canning and bottling to obtain the active plant enzyme stock solution. The sealing, inspection, labeling, packaging and the like after canning are general processes for food production and are not discussed.
Example 2
The composite strain of lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus is adopted in the embodiment;
a production process of active plant enzyme comprises the following steps:
(1) Peeling plant materials, preserving pomegranate rind to extract pomegranate rind polyphenol, and performing pretreatment by using pectinase;
taking 10 parts of fresh dunaliella salina, 10 parts of citrus, 20 parts of red date, 10 parts of pineapple, 12 parts of apple, 15 parts of pear, 5 parts of medlar, 5 parts of yam, 5 parts of ginseng, 5 parts of mulberry, 5 parts of tea, 5 parts of ginger and 15 parts of pomegranate, totaling 1000g of plant raw materials, and drying and storing peel; crushing peeled fructus Punicae Granati, adding 20mg/L pectinase, adding sterilized deionized water, pasteurizing at 5min/80 deg.C, and cooling to 20 deg.C.
After the pomegranate rind is dried in the sun, grinding the dry pomegranate rind into fine powder by using a multi-grinding machine, extracting phenolic substances in the pomegranate rind powder from 8g of the pomegranate rind powder by using 1000ml of 80% methanol, reacting for 24 hours, centrifuging for 30 minutes to obtain supernatant, performing vacuum drying at 40 ℃ by using a rotary evaporator, and freezing and storing the extract to obtain the pomegranate rind polyphenol.
(2) Modifying the mixed strain by using delignified wheat bran, and culturing the modified mixed strain by using a selenium-rich culture medium;
placing the mixture containing the hyphae of lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus composite strain and culture medium components in a test tube for centrifugation for 15 minutes. The supernatant was discarded and the particles were washed with distilled water and centrifuged again as described above. Until the biomass was dried to constant weight at 90 ℃, dry mixed lactobacillus powder was obtained.
Boiling wheat bran in 1% NaOH solution to remove lignin, autoclaving delignified wheat bran at 120 deg.C and 1atm for 15min, mixing 3-7g delignified wheat bran with 0.8-1.2g mixed lactobacillus powder in 500mL MRS broth, and culturing at 37 deg.C for 48h. The mixed seed culture modified by delignified wheat bran is obtained after subsequent washing with sterile 1/4 strength ringer's solution to remove free bacteria.
The selenium-enriched culture medium is prepared by using MRS broth culture medium, and 2% of glucose, 3% of beef powder, yeast powder (1:2), 0.6% of dipotassium phosphate, 0.01% of magnesium sulfate, 0.004% of manganese sulfate monohydrate, 0.1% of tween-80 and 3 mug/mL of sodium selenite are added into the culture medium. Inoculating the mixed strain into selenium-rich culture medium, adding sodium selenite twice in early logarithmic growth stage (4 h, 6 h), with the inoculum size of 3%, selenium-rich culture temperature of 37 deg.C, and selenium-rich culture time of 20h.
(3) Adding pericarpium Granati polyphenol, fermenting together, spray drying, and making into powder.
Diluting pomegranate fruit liquid with distilled water to 20 ° Brix sugar degree, adding 2-5g mixed strain of selenium-rich cultured delignified wheat bran and 0.1g pomegranate peel polyphenol into 100ml diluted plant juice, fermenting, adjusting pH of substrate to 3, fermenting at 30 deg.C for 24h, and fermenting at 4 deg.C for 28 days.
Collecting fermentation liquor and product, filtering, homogenizing under 20-25MPa with high pressure homogenizer, atomizing the fermentation liquor with spray drier, and separating the dried product from air to obtain Lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus rhamnosus composite strain active plant ferment.
Comparative example 1
The comparative example differs from example 2 in that the species employed in the comparative example was lactobacillus plantarum alone.
The viability of the lactobacilli was now compared for the active plant ferment products of examples 1-2 and comparative example 1.
Table two: comparison of Lactobacillus viability (%) of the active plant ferment products of examples 1-2 with comparative example 1
| Group of | Day1 | Day8 | Day12 | Day16 | Day20 | Day24 |
| Example 1 | 100％ | 116％ | 128％ | 128％ | 119％ | 115％ |
| Example 2 | 100％ | 121％ | 134％ | 130％ | 122％ | 118％ |
| Comparative example 1 | 100％ | 111％ | 119％ | 121％ | 115％ | 111％ |
From the lactobacillus viability test of the active plant ferment products in examples 1-2 and comparative example 1, the lactobacillus viability of the active ferment solution and the active ferment powder is higher in the products of the three examples than in comparative example 1, and it can be seen that the same quality of the strains are involved in the fermentation, and the multi-strain culture mode produces more lactobacilli than the single-strain fermentation.
Comparative example 2
This comparative example differs from example 2 in that:
the lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus composite strain is used, but pomegranate peel polyphenol is not added.
In step (2), 3g delignified wheat bran was mixed with 0.8g of the harvested mixed lactobacillus powder in MRS broth; in the step (2), the selenium-rich culture conditions are as follows: the inoculation amount is 3 percent, the selenium enrichment culture temperature is 37 ℃, and the selenium enrichment culture time is 20 hours; in the step (3), 2g of mixed strains cultured in a selenium-rich way and modified by delignified wheat bran are used for fermentation, and the pH value of the substrate is adjusted to 3.
The antioxidant activity of the active plant ferment products of examples 1-2 and comparative example 2 are now compared. The Antioxidant Activity (AA) of the plant juice is determined by adopting an ABTS free radical cation decoloration method. ABTS reacts with potassium persulfate to prepare ABTS + detection reagent. The samples were analyzed at 5 different dilutions, with the detection reagent diluted with EtOH at concentrations of 5, 50, 150, 250, 500. Mu.L each with distilled H 2 O is diluted to 1mL, and 30 μ L of ferment freeze-dried powder solution is added into 2.97mL of detection reagents with different concentrations in the final volume.
A third table: antioxidant activity (% inhibition) of examples 1-3 versus the active plant ferment product of comparative example 2
From the results of comparing the antioxidant activities of the active plant ferment products of examples 1-2 with that of comparative example 2, the antioxidant activities of the active plant ferment products of the three examples are higher than that of the product of comparative example 2, and the inhibition rate has reached 100% at a concentration of 150 μ g/ml, demonstrating that pomegranate peel polyphenol as a component participating in fermentation can improve the antioxidant ability of the product and has a promoting effect on the efficiency of fermentation.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (10)
1. The production process of the active plant enzyme is characterized in that the active plant enzyme is synthesized by a method of jointly fermenting a delignified wheat bran modified mixed strain, and the production process specifically comprises the following steps:
(1) Selecting raw materials, cleaning Chinese herbal medicines and vegetable and fruit raw materials with sterile water, peeling, breaking the wall of pulp, mixing, and pretreating with pectinase;
(2) Preserving pericarpium Granati to extract pericarpium Granati polyphenol;
(3) Inoculating pericarpium Granati polyphenol and wall-broken raw materials into lactobacillus composite strain, fermenting, chelating, and making into active plant enzyme stock solution 365 days later;
or modifying the mixed strain by using delignified wheat bran, and culturing the modified mixed strain by using a selenium-rich culture medium; adding pericarpium Granati polyphenol, fermenting for 365 days, and making the fermented product into powder.
2. The process for producing an active plant enzyme according to claim 1, wherein the raw materials of the Chinese herbal medicine and the vegetable and fruit are: dunaliella, citrus, red date, pineapple, apple, pear, chinese wolfberry, chinese yam, ginseng, mulberry, tea, ginger and pomegranate; the formula is prepared by mixing the following components in parts by weight: 10-15 parts of dunaliella salina, 10-13 parts of citrus, 20-25 parts of red dates, 10-15 parts of pineapples, 12-17 parts of apples, 15-20 parts of pears, 5-10 parts of medlar, 5-10 parts of Chinese yams, 5-8 parts of ginseng, 5-10 parts of mulberries, 5-10 parts of tea leaves, 5-8 parts of ginger and 15-20 parts of pomegranates.
3. The process for producing an active plant enzyme according to claim 1, wherein in the step (2), the specific method for extracting pomegranate peel polyphenol comprises: sun drying pericarpium Granati, grinding into fine powder with multiple mills, extracting phenols in pericarpium Granati powder with methanol, reacting for 24 hr, centrifuging to obtain supernatant, and freeze drying with rotary evaporator.
4. The process for producing the active plant enzyme according to claim 1, wherein in the step (3), the selenium-rich culture medium comprises 2% of glucose, 3% of beef powder, namely yeast powder (1:2), 0.6% of dipotassium hydrogen phosphate, 0.01% of magnesium sulfate, 0.004% of manganese sulfate monohydrate, 0.1% of tween-80 and 3-5 μ g/mL of selenium, and the conditions for selenium-rich culture of the mixed strain are as follows: the strain inoculation amount is 3-7%, the culture temperature is 37 ℃, and the culture time is 20-24 hours.
5. The process for producing an active plant ferment according to claim 1, wherein in the step (3), the compound strain is a mixture of lactobacillus including two or more of lactobacillus casei, lactobacillus rhamnosus, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus gasseri, lactobacillus reuteri, lactobacillus bulgaricus and lactobacillus plantarum.
6. The process for producing active plant enzyme according to claim 1, wherein the step of modifying the mixed strain with delignified wheat bran in step (3) comprises the following steps: boiling wheat bran in NaOH solution to remove lignin, carrying out autoclaving on the delignified wheat bran, carrying out adsorption embedding on the delignified wheat bran and mixed strains in an MRS broth culture medium, and then cleaning the delignified wheat bran with sterile 1/4 strength ringer's solution for later use.
7. The process according to claim 6, wherein the mixed bacterial strain is extracted from MRS broth by adsorption-embedding method: placing the strain mixed liquor in a sterilized test tube, centrifuging, removing supernatant, washing particles with distilled water, centrifuging again until the biomass is dried to constant weight, and then using for adsorption embedding.
8. The process for producing the active plant enzyme according to claim 1, wherein in the step (3), the co-fermentation is carried out under conditions of adding NaOH, adjusting pH of the substrate to 4-5, fermenting at 30 ℃ for 24h, fermenting at 4 ℃ for 28 days, and fermenting at room temperature for 365 days.
9. The process for producing active plant ferment of claim 1, wherein the step (1) of pre-treating the plant and the pulp with pectinase comprises the following steps: crushing peeled fructus Punicae Granati, adding 20-40mg/L pectinase, adding sterilized deionized water, pasteurizing the prepared plant juice at 5min/80 deg.C, and cooling to room temperature.
10. The process for producing an active plant enzyme according to claim 1, wherein the specific process for powdering the fermentation product in step (3) comprises: collecting fermentation liquor and product, filtering, homogenizing under 20-25MPa with high pressure homogenizer, atomizing the fermentation liquor with spray drier, and separating the dried product from air to obtain the composite strain active plant ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211027468.0A CN115413784A (en) | 2022-08-25 | 2022-08-25 | Production process of active plant enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211027468.0A CN115413784A (en) | 2022-08-25 | 2022-08-25 | Production process of active plant enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115413784A true CN115413784A (en) | 2022-12-02 |
Family
ID=84199698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211027468.0A Withdrawn CN115413784A (en) | 2022-08-25 | 2022-08-25 | Production process of active plant enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115413784A (en) |
-
2022
- 2022-08-25 CN CN202211027468.0A patent/CN115413784A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103932344B (en) | Fermentation preparation method for edible fungus probiotics health-care drink | |
| CN108041385A (en) | A kind of compound probiotic medicinal and edible plant fermented beverage and preparation method thereof | |
| CN103932343B (en) | Method for preparing flavored health beverage by fermenting vegetables and fruits | |
| CN107095228A (en) | A kind of fermented vegetable fruit sauce product preparation method | |
| CN110236046A (en) | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof | |
| CN110013027A (en) | A kind of fermentation method for producing of brown rice enzyme powder | |
| CN106689922A (en) | Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons | |
| CN111165798A (en) | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme | |
| CN113413351A (en) | Fermentation liquor with whitening and anti-aging effects, fermented polypeptide, and preparation method and application thereof | |
| CN116019185B (en) | Application of lactobacillus paracasei in preparation of fermented medlar | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN109123264A (en) | A kind of viable type lactobacillus reuteri fermented fruit juice beverage and preparation method thereof | |
| CN101534658B (en) | Pre-fermented symbiotic matrix based on cereal suspension with encapsulated probiotics, manufacture process and corresponding utilization | |
| CN110140909A (en) | A kind of Rosa roxburghii Tratt comprehensive enzyme and preparation method thereof | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN112772810A (en) | Preparation method of fermented red date beverage | |
| CN115413784A (en) | Production process of active plant enzyme | |
| KR101841909B1 (en) | Culture method of lactic acid bacteria using nuruk and mixed grains | |
| CN112273648B (en) | Moringa seed enzyme and biological fermentation method thereof | |
| CN113679035A (en) | Noni enzyme powder and preparation method thereof | |
| CN112056477A (en) | Method for preparing lactobacillus ferment health-care beverage by submerged fermentation of black fungus | |
| CN113854457A (en) | Cherry enzyme solid beverage capable of helping sleep and promoting digestion and preparation method thereof | |
| CN114601152A (en) | Kiwi berry product rich in dietary fiber and lactic acid bacteria and preparation method thereof | |
| CN112826076A (en) | Body-building type sugar-cored apple flavor enzyme | |
| CN111996184A (en) | Immobilization method of lactic acid bacteria and application of lactic acid bacteria in preparation of fruit and vegetable beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20221202 |
|
| WW01 | Invention patent application withdrawn after publication |