CN115486535B - Polygonatum sibiricum enzyme and preparation method thereof - Google Patents
Polygonatum sibiricum enzyme and preparation method thereof Download PDFInfo
- Publication number
- CN115486535B CN115486535B CN202211196370.8A CN202211196370A CN115486535B CN 115486535 B CN115486535 B CN 115486535B CN 202211196370 A CN202211196370 A CN 202211196370A CN 115486535 B CN115486535 B CN 115486535B
- Authority
- CN
- China
- Prior art keywords
- liquid
- enzyme
- rhizoma polygonati
- enzymolysis
- 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.)
- Active
Links
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 62
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 241000037831 Polygonatum sibiricum Species 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 80
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 241000208340 Araliaceae Species 0.000 claims abstract description 25
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 25
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 25
- 235000008434 ginseng Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 18
- 241000186660 Lactobacillus Species 0.000 claims abstract description 17
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 15
- 230000009920 chelation Effects 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 57
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000010564 aerobic fermentation Methods 0.000 claims description 14
- 230000009849 deactivation Effects 0.000 claims description 12
- 229920005610 lignin Polymers 0.000 claims description 11
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 10
- 244000182216 Mimusops elengi Species 0.000 claims description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims description 9
- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 abstract description 6
- 230000000415 inactivating effect Effects 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 210000004072 lung Anatomy 0.000 description 5
- 230000007812 deficiency Effects 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 244000241838 Lycium barbarum Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010017533 Fungal infection Diseases 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 208000002474 Tinea Diseases 0.000 description 2
- 241000130764 Tinea Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 208000017574 dry cough Diseases 0.000 description 2
- 206010013781 dry mouth Diseases 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 208000024386 fungal infectious disease Diseases 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000003867 tiredness Effects 0.000 description 2
- 208000016255 tiredness Diseases 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 208000006083 Hypokinesia Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241001468611 Polygonatum cyrtonema Species 0.000 description 1
- 241000037826 Polygonatum kingianum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses a Polygonatum sibiricum enzyme and a preparation method thereof, belonging to the field of health products, wherein the specific preparation method comprises the following steps: raw material pretreatment: mixing rhizoma Polygonati, fructus Lycii and Ginseng radix, pulping with water, regulating pH of the slurry, and adding complex enzyme for enzymolysis to obtain enzymolysis solution; and (2) fermenting an extracting solution: inactivating enzyme of the enzymolysis liquid, sequentially fermenting by saccharomycetes, lactobacillus and streptococcus thermophilus, sealing the obtained fermentation liquid, performing chelation fermentation, and filtering to obtain a rhizoma polygonati ferment liquid; (3) post-treatment: concentrating and drying the rhizoma polygonati ferment liquid to obtain the rhizoma polygonati ferment. The invention also discloses the Polygonatum sibiricum enzyme prepared by the preparation method. According to the invention, the raw materials are subjected to enzymolysis, so that polysaccharide components in the raw materials can be fully dispersed into the solution, the fermentation bacteria can decompose the polysaccharide in the raw materials, the utilization rate of the raw materials is improved, the function of the raw materials is integrated, and the absorption of functional components by human bodies is facilitated.
Description
Technical Field
The invention relates to the field of health products, in particular to a rhizoma polygonati ferment and a preparation method thereof.
Background
Rhizoma Polygonati is also called rhizoma Zingiberis recens and radix Ginseng, and belongs to Liliaceae. The dry rhizome of Polygonatum kingianum, polygonatum sibiricum, or Polygonatum cyrtonema is a traditional Chinese medicinal material in China. In ancient health preserving eyes, rhizoma polygonati is a magic life-prolonging product, and is a plant rhizoma polygonati used as both medicine and food for treating symptoms such as weakness of spleen and stomach, tiredness and hypodynamia, dry mouth and eating less, lung deficiency and dry cough, essence and blood deficiency, internal heat and diabetes, and treating phthisis, tinea mycosis and the like. Rhizoma Polygonati contains multiple nutritional components including sugar, fat, protein, starch, carotene, vitamins, etc., and can be eaten raw or stewed for allaying hunger and building body.
In the prior art, rhizoma polygonati is usually eaten in a way of directly decocting with other traditional Chinese medicines, but the effective components in the medicines cannot be fully extracted. The ferment is generally referred to as an enzyme, refers to a polymer substance with a biocatalysis function, is rich in nutrition, contains various natural vitamins, minerals and microelements, can be rapidly absorbed and utilized by a human body after entering the human body, and can not only strengthen physique, but also prevent various diseases.
For the above reasons, how to provide a preparation method of rhizoma Polygonati enzyme is a technical problem that needs to be solved by those skilled in the art.
Disclosure of Invention
The invention aims to provide a rhizoma polygonati ferment and a preparation method thereof, which are used for solving the problems in the prior art.
In order to achieve the above object, the present invention provides the following solutions:
a preparation method of rhizoma polygonati ferment comprises the following steps:
(1) Pretreatment of raw materials: mixing rhizoma Polygonati, fructus Lycii and Ginseng radix, pulping with water, regulating pH of the slurry, and adding complex enzyme for enzymolysis to obtain enzymolysis solution;
(2) Fermenting the extracting solution: inactivating enzyme of the enzymolysis liquid, sequentially fermenting by saccharomycetes, lactobacillus and streptococcus thermophilus, sealing the obtained fermentation liquid, performing chelation fermentation, and filtering to obtain a rhizoma polygonati ferment liquid;
(3) Post-treatment: concentrating and drying the rhizoma polygonati ferment liquid to obtain the rhizoma polygonati ferment.
The beneficial effects are that: the invention selects rhizoma polygonati, medlar and ginseng as raw materials to prepare rhizoma polygonati ferment, the raw materials are subjected to enzymolysis, lignin, cellulose, starch, pectin and the like in cells are decomposed, the whole wrapped nutrient substances are released, and then bacterial fermentation is carried out, so that the substances are further decomposed into micromolecular active substances which can be absorbed by human bodies.
Preferably, in the step (1), the mass ratio of the sealwort to the medlar to the ginseng is (10-12): 1-2): 0.8-1;
the mass ratio of the total mass of the rhizoma polygonati, the medlar and the ginseng to the water is 1 (1.5-2);
the addition amount of the compound enzyme is 0.05-0.15% of the mass of the slurry.
The beneficial effects are that: the rhizoma polygonati is sweet and tasty, can be used for treating symptoms such as weakness of spleen and stomach, tiredness and weakness, dry mouth and eating less, lung deficiency and dry cough, essence and blood deficiency, internal heat and diabetes, and the like, and can be used for treating tuberculosis, tinea mycosis, and the like; the wolfberry fruit has the advantages of being flat in nature, sweet in taste, capable of returning to liver, kidney and lung channels, and has the effects of nourishing liver, nourishing kidney and moistening lung, and the wolfberry fruit contains a large amount of wolfberry fruit polysaccharide and contains a large amount of sugar. In addition, ginseng in the invention has warm nature, sweet taste, slight bitter taste and slight warm. It has effects of invigorating spleen, benefiting lung, tranquilizing mind and improving intelligence. The medlar and the ginseng are compatible with the rhizoma polygonati, so that the medlar and the ginseng have the effects of tonifying qi and spleen, nourishing yin and tonifying kidney, are both medicinal and edible, are safe to eat, and have no side effect on human bodies.
Preferably, the pH adjustment in step (1) is a pH adjustment to 4.5-5.5 using citric acid;
the complex enzyme is a complex enzyme prepared by mixing alpha-amylase, cellulase, lignin enzyme and pectase in a mass ratio of (2-4): (2-4): (1-3): (1-5);
the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 5-7h.
The beneficial effects are that: the enzymolysis conditions can decompose macromolecules such as lignin, cellulose, starch, pectin and the like in cells, destroy plant cell walls, facilitate the release of nutrient components, and simultaneously facilitate the rapid fermentation of fermentation strains and complete fermentation of substrates.
Preferably, the enzyme deactivation in the step (2) is microwave enzyme deactivation, and the enzyme deactivation time is 1-3min.
The beneficial effects are that: the enzyme deactivation process can deactivate the compound enzyme added in the enzymolysis process, so that the influence of the compound enzyme on the activity of the fermentation strain is reduced.
Preferably, the fermentation of the extract in the step (2) specifically includes the following steps:
after the enzyme hydrolysis liquid is deactivated, adding saccharomycete liquid and aerobically fermenting for 6-9 days, then adding lactobacillus liquid and aerobically fermenting for 6-9 days, and then adding streptococcus thermophilus liquid and aerobically fermenting for 6-9 days;
wherein the volume ratio of the enzymolysis liquid to the saccharomycete liquid to the lactic acid bacteria liquid to the streptococcus thermophilus liquid is 100: (0.6-1.0): (0.6-1.0): (0.6-1.0).
Preferably, the colony numbers of the saccharomycete liquid, the lactobacillus liquid and the streptococcus thermophilus liquid are all 10 5 -10 6 CFU/ml。
The beneficial effects are that: the invention can promote the chelation of various active ingredients after the graded fermentation by inoculating the yeast flora, the lactic acid bacteria flora and the streptococcus thermophilus flora, promote the better action of the bioactive ingredients in the raw materials, and effectively lighten the astringency and the medicinal taste of the rhizoma polygonati. In addition, the strain added in the invention has the function of regulating the gastrointestinal function, and can promote the absorption and utilization of nutrient components by human bodies.
Preferably, the chelation fermentation in step (2) is performed at normal temperature for 40-50 days.
The beneficial effects are that: the chelating fermentation in the invention is anaerobic fermentation, which can ensure that the fermentation of the strain to the substrate is complete.
Preferably, the concentration in the step (3) is reduced pressure concentration, the vacuum degree of the reduced pressure concentration is 0.7-1.0MPa, and the temperature is 35-40 ℃.
Preferably, the drying temperature in the step (3) is 55-60 ℃ and the drying time is 10-12h.
The beneficial effects are that: the post-treatment conditions are carried out at low temperature, so that the influence of high temperature on the taste of the Polygonatum sibiricum enzyme product can be avoided, and the survival of beneficial bacteria is ensured.
A rhizoma Polygonati enzyme prepared by the above rhizoma Polygonati enzyme preparation method.
The invention discloses a Polygonatum sibiricum enzyme and a preparation method thereof. In addition, the raw materials are matched, so that the taste of the ferment can be ensured, meanwhile, the addition of the sweetener is avoided, the use of the additive is reduced, and the ferment is more suitable for a wider range of people. In addition, the preparation method provided by the invention is simple and easy to operate, and is beneficial to popularization and preparation.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
The alpha-amylase, the cellulase, the lignin enzyme, the pectase, the saccharomycetes, the lactobacillus and the streptococcus thermophilus used in the embodiment of the invention are all purchased through the commercial way, and the colony numbers in the saccharomycetes liquid, the lactobacillus liquid and the streptococcus thermophilus liquid are all 10 5 -10 6 CFU/ml。
Example 1
A preparation method of rhizoma polygonati ferment comprises the following steps:
(1) Raw material screening: selecting fresh rhizoma Polygonati tubers, fresh fructus Lycii and fresh Ginseng radix, cleaning, and cutting rhizoma Polygonati and Ginseng radix into pieces;
(2) Pretreatment of raw materials: mixing rhizoma Polygonati, fructus Lycii and Ginseng radix at a mass ratio of 11:1:0.9, adding 2 times of water, pulping, adjusting pH to 4.5 with citric acid at 45-55deg.C, and adding lignin enzyme for enzymolysis for 1.5 hr; then adjusting the pH value to 5.0, and adding cellulase for enzymolysis for 2 hours; then adjusting the pH value to 5.3, and adding alpha-amylase for enzymolysis for 2.5 hours; finally, regulating the pH value to 5.5, and adding pectase for enzymolysis for 0.5h to obtain enzymolysis liquid; wherein the mass ratio of the alpha-amylase to the cellulase to the lignin enzyme to the pectase is 3:3:2:2, and the total addition amount of the four enzymes is 0.1% of the mass of the slurry;
(3) Fermenting the extracting solution: inactivating enzyme by microwave, and maintaining the enzyme for 2min to obtain enzyme-inactivated enzyme solution;
(4) Adding saccharomycete liquid into the enzyme-deactivated enzymolysis liquid at 35-45 ℃ and performing aerobic fermentation for 7 days, then adding lactobacillus liquid and performing aerobic fermentation for 7 days, and then adding streptococcus thermophilus liquid and performing aerobic fermentation for 7 days to obtain fermentation liquid; wherein, the volume ratio of the enzymolysis liquid, the saccharomycete liquid, the lactobacillus liquid and the streptococcus thermophilus liquid after enzyme deactivation is 100:0.8:0.8:0.8;
(5) Sealing the obtained fermentation liquor, performing chelation fermentation for 45 days at normal temperature, filtering the chelation fermentation product, and collecting filtrate to obtain rhizoma polygonati ferment liquid;
(6) Concentrating rhizoma Polygonati ferment liquid under vacuum degree of 0.7-1.0MPa at 35-40deg.C under reduced pressure, and drying the concentrated liquid at 55-60deg.C for 11 hr to obtain rhizoma Polygonati ferment.
Example 2
A preparation method of rhizoma polygonati ferment comprises the following steps:
(1) Raw material screening: selecting fresh rhizoma Polygonati tubers, fresh fructus Lycii and fresh Ginseng radix, cleaning, and cutting rhizoma Polygonati and Ginseng radix into pieces;
(2) Pretreatment of raw materials: mixing rhizoma Polygonati, fructus Lycii and Ginseng radix at a mass ratio of 10:2:1, adding 1.5 times of water, pulping, adjusting pH to 4.5 with citric acid at 45-55deg.C, and adding lignin enzyme for enzymolysis for 2 hr; then adjusting the pH value to 5.0, and adding cellulase for enzymolysis for 1h; then adjusting the pH value to 5.3, and adding alpha-amylase for enzymolysis for 2 hours; finally, regulating the pH value to 5.5, and adding pectase for enzymolysis for 1h to obtain enzymolysis liquid; wherein the mass ratio of the alpha-amylase to the cellulase to the lignin enzyme to the pectase is 4:2:3:1, and the total addition amount is 0.05% of the mass of the slurry;
(3) Fermenting the extracting solution: inactivating enzyme by microwave, and maintaining the enzyme for 3min to obtain enzyme-inactivated enzyme solution;
(4) Adding saccharomycete liquid into the enzyme-deactivated enzymolysis liquid at 35-45 ℃ and performing aerobic fermentation for 9 days, then adding lactobacillus liquid and performing aerobic fermentation for 6 days, and then adding streptococcus thermophilus liquid and performing aerobic fermentation for 9 days to obtain fermentation liquid; wherein, the volume ratio of the enzymolysis liquid, the saccharomycete liquid, the lactobacillus liquid and the streptococcus thermophilus liquid after enzyme deactivation is 100:0.6:1.0:0.6;
(5) Sealing the obtained fermentation liquor, performing chelation fermentation for 40 days at normal temperature, filtering the chelation fermentation product, and collecting filtrate to obtain rhizoma polygonati ferment liquid;
(6) Concentrating rhizoma Polygonati ferment liquid under vacuum degree of 0.7-1.0MPa at 35-40deg.C under reduced pressure, and drying the concentrated liquid at 55-60deg.C for 11 hr to obtain rhizoma Polygonati ferment.
Example 3
A preparation method of rhizoma polygonati ferment comprises the following steps:
(1) Raw material screening: selecting fresh rhizoma Polygonati tubers, fresh fructus Lycii and fresh Ginseng radix, cleaning, and cutting rhizoma Polygonati and Ginseng radix into pieces;
(2) Pretreatment of raw materials: mixing rhizoma Polygonati, fructus Lycii and Ginseng radix at a mass ratio of 12:2:0.8, adding 1.8 times of water, pulping, adjusting pH to 4.5 with citric acid at 45-55deg.C, and adding lignin enzyme for enzymolysis for 2 hr; then adjusting the pH value to 5.0, and adding cellulase for enzymolysis for 2 hours; then adjusting the pH value to 5.3, and adding alpha-amylase for enzymolysis for 3 hours; finally, regulating the pH value to 5.5, and adding pectase for enzymolysis for 0.5h to obtain enzymolysis liquid; wherein the mass ratio of the alpha-amylase to the cellulase to the lignin enzyme to the pectase is 2:4:1:5, and the total addition amount is 0.15% of the mass of the slurry;
(3) Fermenting the extracting solution: inactivating enzyme by microwave, and maintaining for 1min to obtain inactivated enzyme solution;
(4) Adding 1.0% yeast solution by volume fraction into the enzyme-deactivated enzymolysis solution at 35-45deg.C, performing aerobic fermentation for 6 days, adding lactobacillus solution, performing aerobic fermentation for 9 days, and adding Streptococcus thermophilus solution, performing aerobic fermentation for 6 days to obtain fermentation liquor; wherein, the volume ratio of the enzymolysis liquid, the saccharomycete liquid, the lactobacillus liquid and the streptococcus thermophilus liquid after enzyme deactivation is 100:1.0:0.6:1.0;
(5) Sealing the obtained fermentation liquor, performing chelation fermentation for 50 days at normal temperature, filtering the chelation fermentation product, and collecting filtrate to obtain rhizoma polygonati ferment liquid;
(6) Concentrating rhizoma Polygonati ferment liquid under vacuum degree of 0.7-1.0MPa at 35-40deg.C under reduced pressure, and drying the concentrated liquid at 55-60deg.C for 11 hr to obtain rhizoma Polygonati ferment.
Comparative example 1
A preparation method of rhizoma polygonati ferment is different from example 1 in that:
the raw materials only comprise rhizoma polygonati, but not medlar and ginseng.
Comparative example 2
A preparation method of rhizoma polygonati ferment is different from example 1 in that:
the method does not comprise enzymolysis in the step (2), but comprises the steps of crushing rhizoma polygonati, medlar and ginseng, and extracting by using an ethanol solution to obtain an extracting solution.
Wherein the concentration of the ethanol solution is 70%, the mass ratio of the total mass of the rhizoma polygonati, the medlar and the ginseng to the ethanol solution is 1:4, the extraction temperature is 65 ℃, and the extraction time is 4 hours.
Comparative example 3
A preparation method of rhizoma polygonati ferment is different from example 1 in that:
in the step (4), only the saccharomycete liquid is used for fermentation. Namely (4) adding saccharomycete liquid into the enzyme-deactivated enzymolysis liquid at the temperature of 35-45 ℃ and carrying out aerobic fermentation for 9 days; wherein, the volume ratio of the enzymolysis liquid and the saccharomycete liquid after enzyme deactivation is 100:0.6.
comparative example 4
A preparation method of rhizoma polygonati ferment is different from example 1 in that:
in the step (4), only lactobacillus bacteria liquid is used for fermentation. Namely (4) adding lactobacillus bacteria liquid into the enzyme-deactivated enzymolysis liquid at the temperature of 35-45 ℃ and carrying out aerobic fermentation for 6 days; wherein, the volume ratio of the enzymolysis liquid and the lactobacillus liquid after enzyme deactivation is 100:1.0.
the technical effects are as follows:
the enzyme products obtained in examples 1 to 3 and comparative examples 1 to 4 were added with 10 times of warm water for brewing, and then tested for taste and flavor, sugar content, amino acid content and total phenol content, wherein the sugar content and amino acid content were based on the Polygonatum sibiricum raw material as base 1, and the specific results are shown in Table 1:
TABLE 1
From table 1 above, it can be seen that the taste and flavor of the ferment product can be significantly adjusted by adding ginseng and medlar, and the fermentation process can also have a substantial effect on the taste of the product. Meanwhile, the amino acid content in the invention can reach 1.79-1.85mg/ml, and the total phenol content can reach 4.92-5.01mg/ml.
The foregoing embodiments are merely illustrative of the preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but various modifications and improvements made by those skilled in the art to which the present invention pertains are made without departing from the spirit of the present invention, and all changes and modifications and improvements fall within the scope of the present invention as defined in the appended claims.
Claims (8)
1. The preparation method of the Polygonatum sibiricum enzyme is characterized by comprising the following steps of:
(1) Pretreatment of raw materials: mixing rhizoma Polygonati, fructus Lycii and Ginseng radix, pulping with water, adjusting pH of the slurry to weak acidity, and adding complex enzyme for enzymolysis to obtain enzymolysis solution;
the mass ratio of the rhizoma polygonati to the Chinese wolfberry to the ginseng is 11:1:0.9 or 10:2:1 or 12:2:0.8;
the mass ratio of the total mass of the rhizoma polygonati, the medlar and the ginseng to the water is 1:1.5 or 1:1.8 or 1:2;
the addition amount of the compound enzyme is 0.05% or 0.1% or 0.15% of the mass of the slurry;
the pH is adjusted to 4.5-5.5 by citric acid;
the complex enzyme is a complex enzyme formed by mixing alpha-amylase, cellulase, lignin enzyme and pectase according to a mass ratio of 3:3:2:2 or 4:3:2:1 or 2:4:1:5;
(2) Fermenting the extracting solution: adding saccharomycete liquid into the enzymolysis liquid, performing aerobic fermentation for 6-9 days, then adding lactobacillus liquid, performing aerobic fermentation for 6-9 days, then adding streptococcus thermophilus liquid, performing aerobic fermentation for 6-9 days, sealing the obtained fermentation liquid, performing chelating fermentation, and filtering to obtain a rhizoma polygonati ferment liquid;
wherein the volume ratio of the enzymolysis liquid to the saccharomycete liquid to the lactic acid bacteria liquid to the streptococcus thermophilus liquid is 100:0.8:0.8:0.8 or 100:0.6:1.0:0.6 or 100:1.0:0.6:1.0;
(3) Post-treatment: concentrating and drying the rhizoma polygonati ferment liquid to obtain the rhizoma polygonati ferment.
2. The preparation method of the Polygonatum sibiricum enzyme according to claim 1, wherein the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 5-7h.
3. The preparation method of the Polygonatum sibiricum enzyme according to claim 1, wherein the enzyme deactivation in the step (2) is a microwave enzyme deactivation, and the enzyme deactivation time is 1-3min.
4. The method for preparing a rhizoma Polygonati enzyme according to claim 1, wherein the colony numbers of the saccharomycete liquid, the lactobacillus liquid and the streptococcus thermophilus liquid in the step (2) are all 10 5 -10 6 CFU/ml。
5. The method for preparing a Polygonatum sibiricum enzyme according to claim 1, wherein the chelation fermentation in the step (2) is performed at normal temperature for 40-50 days.
6. The preparation method of the Polygonatum sibiricum enzyme according to claim 1, wherein the concentration in the step (3) is reduced pressure concentration, the reduced pressure concentration vacuum degree is 0.7-1.0MPa, and the temperature is 35-40 ℃.
7. The preparation method of the Polygonatum sibiricum enzyme according to claim 1, wherein the drying temperature in the step (3) is 55-60 ℃ and the drying time is 10-12h.
8. The process for preparing a sealwort ferment according to any one of claims 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211196370.8A CN115486535B (en) | 2022-09-29 | 2022-09-29 | Polygonatum sibiricum enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211196370.8A CN115486535B (en) | 2022-09-29 | 2022-09-29 | Polygonatum sibiricum enzyme and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115486535A CN115486535A (en) | 2022-12-20 |
| CN115486535B true CN115486535B (en) | 2023-08-25 |
Family
ID=84473056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211196370.8A Active CN115486535B (en) | 2022-09-29 | 2022-09-29 | Polygonatum sibiricum enzyme and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115486535B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948747A (en) * | 2012-10-15 | 2013-03-06 | 吉林敖东大高酵素有限公司 | Ginseng ferment and preparation process thereof |
| CN105996008A (en) * | 2016-06-24 | 2016-10-12 | 苏剑锋 | Enzyme product containing ginseng and polygonatum sibiricum and preparation method of enzyme product |
| CN107156808A (en) * | 2017-04-20 | 2017-09-15 | 中国科学院西北高原生物研究所 | A kind of preparation method of matrimony vine ferment |
| CN114009764A (en) * | 2021-11-08 | 2022-02-08 | 厦门元之道生物科技有限公司 | Fermentation preparation method of rhizoma polygonati |
-
2022
- 2022-09-29 CN CN202211196370.8A patent/CN115486535B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948747A (en) * | 2012-10-15 | 2013-03-06 | 吉林敖东大高酵素有限公司 | Ginseng ferment and preparation process thereof |
| CN105996008A (en) * | 2016-06-24 | 2016-10-12 | 苏剑锋 | Enzyme product containing ginseng and polygonatum sibiricum and preparation method of enzyme product |
| CN107156808A (en) * | 2017-04-20 | 2017-09-15 | 中国科学院西北高原生物研究所 | A kind of preparation method of matrimony vine ferment |
| CN114009764A (en) * | 2021-11-08 | 2022-02-08 | 厦门元之道生物科技有限公司 | Fermentation preparation method of rhizoma polygonati |
Non-Patent Citations (1)
| Title |
|---|
| 黄精发酵工艺的初步研究;杨婧娟;张希;谭书宇;赵声兰;;食品研究与开发(第17期);第81-88页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115486535A (en) | 2022-12-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
| CN104872674A (en) | Medlar and red date enzyme and preparation method thereof | |
| TW200944137A (en) | Method for manufacturing health food containing enzyme, and health food | |
| CN107048361B (en) | Red date and herba cistanches pomegranate rind composite enzyme and preparation method thereof | |
| CN111493273B (en) | Preparation method of Polygonatum kingianum fermentation liquor | |
| CN109259211A (en) | A kind of preparation method of low sugar red date powder | |
| CN113969242B (en) | Saccharomyces cerevisiae for high yield of gamma-aminobutyric acid and application thereof in preparation of gamma-aminobutyric acid products | |
| CN110250507A (en) | A kind of Herba Cistanches ferment and preparation method | |
| CN106923171B (en) | Zhuang special snack purple sweet potato and purple yam glutinous rice cake and preparation method thereof | |
| CN115486535B (en) | Polygonatum sibiricum enzyme and preparation method thereof | |
| CN112535287A (en) | Compound edible fungus oral liquid and preparation process thereof | |
| CN107028188A (en) | Sealwort plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN110801003A (en) | Calcium fruit enzyme powder and preparation method thereof | |
| CN108669280A (en) | A kind of fructus amomi and fructus alpiniae oxyphyllae pressed candy and preparation method thereof | |
| CN107125527A (en) | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof | |
| CN113773938A (en) | White spirit brewing process | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN110269097A (en) | A kind of tonifying Qi probiotic products | |
| CN109666576A (en) | A kind of fast and stable production method of edible mushroom compound fruit vinegar | |
| CN114766574B (en) | Ginkgo aloe compound functional tea beverage and preparation method thereof | |
| CN117281865A (en) | Raw and cooked rhizoma polygonati compound fermentation liquor product and preparation method thereof | |
| CN117137131A (en) | Polygonatum sibiricum and wolfberry enzyme powder and preparation method thereof | |
| CN115251263A (en) | Mulberry and rhizoma polygonati composite herbal enzyme capable of reducing high blood pressure, high blood sugar and preparation method thereof | |
| CN112869148A (en) | Spina date seed and poria cocos fermentation product and preparation method thereof | |
| CN109717473A (en) | A kind of lemon ferment juice and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |