CN115500506A - Enzyme capable of relieving gout and reducing blood sugar and preparation method thereof - Google Patents
Enzyme capable of relieving gout and reducing blood sugar and preparation method thereof Download PDFInfo
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- CN115500506A CN115500506A CN202211222140.4A CN202211222140A CN115500506A CN 115500506 A CN115500506 A CN 115500506A CN 202211222140 A CN202211222140 A CN 202211222140A CN 115500506 A CN115500506 A CN 115500506A
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- 201000005569 Gout Diseases 0.000 title claims abstract description 45
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 44
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 44
- 239000008280 blood Substances 0.000 title claims abstract description 38
- 210000004369 blood Anatomy 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 229940088598 enzyme Drugs 0.000 claims abstract description 43
- 239000002131 composite material Substances 0.000 claims abstract description 33
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- 241000234435 Lilium Species 0.000 claims abstract description 15
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 14
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 11
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- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 11
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 11
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- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
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- 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 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
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- 241000234272 Dioscoreaceae Species 0.000 description 1
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- BQSJTQLCZDPROO-UHFFFAOYSA-N febuxostat Chemical compound C1=C(C#N)C(OCC(C)C)=CC=C1C1=NC(C)=C(C(O)=O)S1 BQSJTQLCZDPROO-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- 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 belongs to the technical field of food processing, and particularly provides a ferment for relieving gout and reducing blood sugar, which comprises a composite substrate, a composite enzyme preparation and a fermentation product of a composite microbial inoculum, wherein the composite substrate comprises tea flowers, lily and Chinese yam; the compound enzyme preparation comprises papain, cellulase, alpha-amylase and glucoamylase; the complex microbial inoculum comprises gluconacetobacter, yeast and lactobacillus. The invention also provides a preparation method of the ferment. The enzyme for relieving gout and reducing blood sugar provided by the invention is obtained by taking tea flower, chinese yam and lily as fermentation raw materials and jointly fermenting gluconacetobacter and other strains for high yield of glucaric acid-1, 4-lactone, is rich in beneficial components such as plant polysaccharide, glucaric acid-1, 4-lactone, organic acid, small molecular peptide, amino acid and the like, can relieve gout and complication diabetes of gout, is used as a common functional beverage, has tea flower fragrance, is sour, sweet and mellow in taste and is more easily accepted by consumers.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a ferment capable of relieving gout and reducing blood sugar and a preparation method thereof.
Background
Gout is a common metabolic disease, purine metabolism disorder and/or reduction of uric acid excretion of patients can cause increase of uric acid in blood, so that urate crystals are deposited on tissues, joints, kidneys and the like, and severe patients can cause joint destruction and renal dysfunction. Meanwhile, gout patients often have complications of diabetes, hypertension, hyperlipidemia, cardiovascular and cerebrovascular diseases and the like, and serious threats are caused to human health. In recent years, with the improvement of the quality of life of people, the intake of high-fat, high-purine and high-protein food is increased, the incidence rate of gout is continuously increased all over the world, and the gout has a remarkable trend of youthfulness. Gout and complications thereof (diabetes and hyperlipidemia) bring heavy economic burden to families and society, and the existing medicines such as febuxostat, allopurinol and the like have certain side effects and are not suitable for all patients. Multiple studies at home and abroad reveal that the intestinal flora of gout patients is disordered, and the pathogenic bacteria are increased, and the anti-inflammatory factor producing bacteria and probiotics are reduced. The change of the flora causes purine metabolism disorder, uric acid production increase and inflammatory factors release, thereby providing possibility for gout occurrence and exacerbation. Therefore, the intestinal flora imbalance state is improved, uric acid can be reduced, and gout can be improved. With the release of the compendium on the planning of "healthy China 2030", healthy functional foods are a major trend of food innovation at present, and the market urgently needs foods with certain functionality and good mouthfeel to alleviate or solve the health problems.
Plant polysaccharides are a kind of natural high molecular polymers which are commonly present in organisms and have a large content, and are formed by connecting aldose or ketose through glycosidic bonds. Researches find that the polysaccharide is not only an essential component in plant biological membranes and other cell structures, but also has multiple effects such as anti-tumor, blood sugar reduction, blood fat reduction, antibacterial property, oxidation resistance and the like, and has small damage to organisms. The tea flower is a flower of tea tree belonging to the genus Camellia of the family Theaceae, and contains a large amount of active ingredients, wherein the content of important active ingredients such as tea polysaccharide and theanine is obviously higher than that of fresh tea leaves, and the tea flower has strong health care effect as tea due to the rich active ingredients, wherein the tea flower polysaccharide has obvious effects of reducing blood sugar and blood fat. The rhizoma Dioscoreae is underground tuber of Dioscorea opposita Thunb of Dioscoreaceae, and rhizoma Dioscoreae polysaccharide is main functional component of rhizoma Dioscoreae, has biological activities of resisting tumor, regulating immunity, resisting oxidation, resisting diabetes, resisting mutation, etc., and can be combined with inorganic salt to form bone, so as to enhance cartilage elasticity and lubricate joint cavity. The lily is a medicinal and edible plant, the lily bulb has fleshy texture, has the characteristics of unique flavor, high protein, high carbohydrate and low fat, and also contains a large amount of bioactive substances, wherein the lily polysaccharide has the functions of resisting oxidation, reducing blood sugar, regulating immunity and resisting swelling, and can effectively resist tumors, oxidation, bacteriostasis and the like.
Tea flower, chinese yam and lily belong to edible and edible food materials, have good health efficacy, and are abundant in resources in China, but certain resource waste is caused due to insufficient development of corresponding products. The glucaric acid-1, 4-lactone as an important component in the black tea fungus fermentation liquor can relieve pains related to tissue function reduction, such as arthritis, gout and the like. Aiming at the problems, the invention provides a gout relieving and blood sugar reducing enzyme drink rich in plant polysaccharide and glucaric acid-1, 4-lactone.
Disclosure of Invention
The invention aims to provide a novel enzyme product which can relieve gout and diabetes complications thereof, has a sweet and sour taste and is more acceptable to consumers.
Therefore, the invention provides a ferment for relieving gout and reducing blood sugar, which comprises a composite substrate, a composite enzyme preparation and a fermentation product of a composite microbial inoculum, wherein the composite substrate comprises tea flowers, lily and Chinese yam; the compound enzyme preparation comprises papain, cellulase, alpha-amylase and glucoamylase; the complex microbial inoculum comprises gluconacetobacter, yeast and lactobacillus.
Specifically, the lactobacillus comprises at least one of Lactobacillus plantarum, lactobacillus casei and Bifidobacterium.
The invention also provides a preparation method of the enzyme for relieving gout and reducing blood sugar, which comprises the following steps:
s1, weighing a composite substrate, crushing, adding water, and uniformly stirring to obtain a mixed solution, and placing the mixed solution in a fermentation tank;
s2, heating to 30-35 ℃, adding papain for enzymolysis, heating to 50-55 ℃, adding cellulase for enzymolysis, heating to 90-95 ℃, adding alpha-amylase for enzymolysis, cooling to 55-60 ℃, and adding saccharifying enzyme for enzymolysis to obtain an enzymolysis solution;
s3, sterilizing the enzymolysis liquid, inoculating a composite microbial inoculum, and fermenting to obtain fermentation liquid;
and S4, filtering the fermentation liquor, and sterilizing the filtrate to obtain the enzyme for relieving gout and reducing blood sugar.
Specifically, the mass ratio of the tea flowers, the lilies and the Chinese yams in the composite substrate in the step S1 is (40-60): (20-40): (10-20).
Specifically, the mass ratio of water to the composite substrate in the mixed solution of the step S1 is (40-60): (40-60).
Specifically, in the step S2, the addition amount of the papain is 0.2-0.3% by mass of the composite substrate, and the enzymolysis time is 1-1.5h; the addition amount of the cellulase is 0.2-0.3%, and the enzymolysis time is 1-2h; the addition amount of the alpha-amylase is 0.3-0.4%, and the enzymolysis time is 1-1.5h; the addition amount of saccharifying enzyme is 0.2-0.3%, and the enzymolysis time is 1-1.5h.
Specifically, in the step S3, the inoculation amounts of the gluconacetobacter, the saccharomycetes and the lactic acid bacteria are 1-1.5%, 0.6-0.8% and 1-1.5% respectively based on the mass of the enzymolysis solution.
Specifically, the air volume in the fermentation process in the step S3 is controlled to be 10-70m 3 The rotation speed is controlled to be 100-300r/min, aeration culture is carried out for 16-25h, and the pH value at the end point of fermentation is controlled to be 3.5-3.7.
Specifically, before filtering the fermentation liquid in the step S4, 1-1.5% of filter aid is added into the fermentation liquid.
Specifically, the step S4 further includes adding a sweetener to the filtrate, where the amount of the sweetener added is 4-15% of the filtrate amount.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the enzyme for relieving gout and reducing blood sugar provided by the invention takes tea flowers, chinese yams and lilies which are abundant in resources, convenient and easy to obtain as fermentation raw materials, promotes the development of deep processing industries of the raw materials, improves economic benefits, and provides a new idea for developing new products; the raw materials contain rich starch and protein, and the protein and the starch in the raw materials can be decomposed to provide a carbon source and a nitrogen source for the growth of a fermentation strain through stepwise enzymolysis of complex enzyme on one hand, and the polysaccharide in the raw materials can be dissolved out more favorably through the stepwise enzymolysis at the early stage and the microbial fermentation at the later stage, so that the polysaccharide content in the product is improved; the ferment provided by the invention is obtained by combined fermentation of gluconacetobacter gluconicum with high yield of glucaric acid-1, 4-lactone and other strains, is rich in beneficial components such as plant polysaccharide, glucaric acid-1, 4-lactone, organic acid, small molecular peptide, amino acid and the like, has stable quality and outstanding efficacy, can simultaneously relieve gout and diabetes complications thereof, is used as a common functional drink, has camellia fragrance, is sour, sweet and mellow in taste and is more easily accepted by consumers, and crude polysaccharide is more than or equal to 0.8g/100mL, glucaric acid-1, 4-lactone is more than or equal to 1.5g/L, and total acid (calculated by lactic acid) is more than or equal to 6g/100 g. In addition, the preparation method provided by the invention does not add exogenous sugar in the fermentation process, and is suitable for low-sugar or sugar-free requirements of diabetics.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Although representative embodiments of the present invention have been described in detail, those skilled in the art to which the present invention pertains will appreciate that various modifications and changes can be made to the present invention without departing from the scope of the invention. Therefore, the scope of the present invention should not be limited to the embodiments, but should be defined by the appended claims and equivalents thereof.
The invention provides a ferment for relieving gout and reducing blood sugar, which comprises a composite substrate, a composite enzyme preparation and a fermentation product of a composite microbial inoculum, wherein the composite substrate comprises tea flowers, lily and Chinese yam; the compound enzyme preparation comprises papain, cellulase, alpha-amylase and glucoamylase; the complex microbial inoculum comprises gluconacetobacter, yeast and lactobacillus. Wherein the lactobacillus comprises at least one of lactobacillus plantarum, lactobacillus casei and bifidobacterium, preferably lactobacillus plantarum: lactobacillus casei =5:1 or bifidobacteria: lactobacillus casei =5:1.
the invention also provides a preparation method of the enzyme for relieving gout and reducing blood sugar, which comprises the following steps:
s1, preparing a mixture by mass ratio (40-60): (20-40): (10-20) weighing tea flowers, lily and Chinese yam, crushing, adding water, and uniformly stirring to obtain a mixed solution, wherein the mass ratio of the water to the composite substrate is (40-60): (40-60), placing in a fermentation tank;
s2, heating to 30-35 ℃, adding 0.2-0.3% of papain for enzymolysis for 1-1.5h, heating to 50-55 ℃, adding 0.2-0.3% of cellulase for enzymolysis for 1-2h, heating to 90-95 ℃, adding 0.3-0.4% of alpha-amylase for enzymolysis for 1-1.5h, cooling to 55-60 ℃, adding 0.2-0.3% of saccharifying enzyme for enzymolysis for 1-1.5h to obtain an enzymatic hydrolysate;
s3, inoculating the composite microbial inoculum after the enzymolysis liquid is sterilized for fermentation, wherein the inoculation amounts of acetobacter gluconicum, microzyme and lactic acid bacteria are respectively 1-1.5%, 0.6-0.8% and 1-1.5% by mass of the enzymolysis liquid, and the air volume in the fermentation process is controlled to be 10-70m 3 The rotation speed is controlled to be 100-300r/min, aeration culture is carried out for 16-25h, and the pH value at the fermentation end point is controlled to be 3.5-3.7, so as to obtain fermentation liquor;
and S4, adding 1-1.5% of filter aid, preferably diatomite, into the fermentation liquor, filtering through a plate-and-frame filter to collect filtrate, adding 4-15% of sweetening agent, preferably erythritol, into the filtrate according to the mass of the filtrate, filling the filtrate, and sterilizing at 95 ℃ for 20min to obtain the enzyme for relieving gout and reducing blood sugar.
The effects of the enzyme for alleviating gout and reducing blood sugar and the preparation method thereof of the present invention are studied by specific examples.
Example 1:
the embodiment provides a ferment for relieving gout and reducing blood sugar, which is prepared by the following steps.
S1, mixing the following components in a mass ratio of 50:40: weighing clean and qualified tea flowers, lily and Chinese yam, crushing, adding a small amount of purified water, stirring uniformly, pumping into a sterilized closed fermentation tank, and performing constant volume by using purified water to obtain a mixture of the purified water and a composite substrate, wherein the mass ratio of the purified water to the composite substrate is 60:40 of mixed liquid;
s2, heating to 35 ℃, adding 0.2% of papain for enzymolysis for 1.5 hours, heating to 55 ℃, adding 0.3% of cellulase for enzymolysis for 1 hour, heating to 90 ℃, adding 0.4% of alpha-amylase for enzymolysis for 1 hour, cooling to 60 ℃, adding 0.2% of saccharification enzyme for enzymolysis for 1.5 hours to obtain an enzymolysis solution;
s3, heating the enzymolysis liquid to 100 ℃, sterilizing for 30min, then cooling to 30 ℃, inoculating the cultured complex microbial inoculum for fermentation, wherein the inoculation amounts of acetobacter gluconicum, saccharomycetes and lactobacillus plantarum are respectively 1%, 0.8% and 1% by mass of the enzymolysis liquid, and the air volume in the fermentation process is controlled at 70m 3 The rotation speed is controlled at 100r/min, aeration culture is carried out for 25h, and the pH value at the fermentation end point is controlled at 3.7, so as to obtain fermentation liquor;
and S4, adding 1.5% of diatomite into the fermentation liquor, filtering through a plate frame to collect filtrate, adding 12% of erythritol into the filtrate according to the mass of the filtrate, filling the filtrate, and sterilizing at 95 ℃ for 20min to obtain the enzyme for relieving gout and reducing blood sugar.
The results of measuring the contents of crude polysaccharide, glucaric acid-1, 4-lactone, and total acid (in terms of lactic acid) in the enzyme are shown in Table 1.
Example 2:
the embodiment also provides the enzyme for relieving gout and reducing blood sugar, and the enzyme is prepared by the following steps.
S1, mixing the following components in a mass ratio of 50:35:15 weighing clean and qualified tea flowers, lily and Chinese yam, crushing, adding a small amount of purified water, stirring uniformly, putting into a sterilized closed fermentation tank, and adding purified water for constant volume to obtain 50% of purified water and a composite substrate by mass: 50 of a mixed solution;
s2, heating to 35 ℃, adding 0.3% of papain for enzymolysis for 1 hour based on the mass of the composite substrate, heating to 55 ℃, adding 0.3% of cellulase for enzymolysis for 1 hour, heating to 90 ℃, adding 0.3% of alpha-amylase for enzymolysis for 1.5 hours, cooling to 60 ℃, and adding 0.3% of saccharification enzyme for enzymolysis for 1 hour to obtain an enzymolysis solution;
s3, heating the enzymolysis liquid to 80 ℃, sterilizing for 30min, then cooling to 30 ℃, inoculating the cultured composite microbial inoculum for fermentation, wherein the inoculation amounts of acetobacter gluconicum, saccharomycetes, lactobacillus plantarum and lactobacillus casei are respectively 1.5%, 0.6%, 1% and 0.2% by mass of the enzymolysis liquid, and the air volume in the fermentation process is controlled to be 50m 3 The rotation speed is controlled at 200r/min, aeration culture is carried out for 18h, and the pH value at the fermentation end point is controlled at 3.5, so as to obtain fermentation liquor;
and S4, adding 1% of diatomite into the fermentation liquor, filtering through a plate frame to collect filtrate, adding 15% of erythritol into the filtrate according to the mass of the filtrate, filling the filtrate, and sterilizing at 95 ℃ for 20min to obtain the enzyme for relieving gout and reducing blood sugar.
The results of measuring the contents of crude polysaccharide, glucaric acid-1, 4-lactone, and total acid (in terms of lactic acid) in the enzyme are shown in Table 1.
Comparative example 1:
in this comparative example, the same method as in example 1 was used to prepare an enzyme for alleviating gout and reducing blood glucose, except that acetobacter gluconicum was not added in the fermentation process of step S3.
The results of measuring the contents of crude polysaccharide, glucaric acid-1, 4-lactone, and total acid (in terms of lactic acid) in the enzyme are shown in Table 1.
Comparative example 2:
in this comparative example, the same method as in example 1 was used to prepare the enzyme for alleviating gout and reducing blood glucose, except that the fermentation in step S3 was not included, and the enzymatic hydrolysis in S2 was directly followed by S4 filtration.
The results of measuring the contents of crude polysaccharide, glucaric acid-1, 4-lactone, and total acid (in terms of lactic acid) in the enzyme are shown in Table 1.
Comparative example 3:
in this comparative example, the same method as in example 1 was used to prepare an enzyme for alleviating gout and reducing blood glucose, except that the enzyme preparation was not added for enzymolysis, and the complex microbial inoculum was directly inoculated into the mixture of S1 for fermentation.
The results of measuring the contents of crude polysaccharide, glucaric acid-1, 4-lactone, and total acid (in terms of lactic acid) in the enzyme are shown in Table 1.
TABLE 1 detection results of contents of effective components in enzyme
The above examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention, which is intended to be covered by the claims.
Claims (10)
1. The enzyme for relieving gout and reducing blood sugar comprises a composite substrate, a composite enzyme preparation and a fermentation product of a composite microbial inoculum, and is characterized in that: the composite substrate comprises tea flower, lily and Chinese yam; the compound enzyme preparation comprises papain, cellulase, alpha-amylase and glucoamylase; the complex microbial inoculum comprises gluconacetobacter, yeast and lactobacillus.
2. The enzyme for relieving gout and reducing blood sugar according to claim 1, wherein: the lactobacillus comprises at least one of lactobacillus plantarum, lactobacillus casei and bifidobacterium.
3. The preparation method of the ferment for relieving gout and reducing blood sugar according to claim 2, comprising the following steps:
s1, weighing a composite substrate, crushing, adding water, and uniformly stirring to obtain a mixed solution, and placing the mixed solution in a fermentation tank;
s2, heating to 30-35 ℃, adding papain for enzymolysis, heating to 50-55 ℃, adding cellulase for enzymolysis, heating to 90-95 ℃, adding alpha-amylase for enzymolysis, cooling to 55-60 ℃, and adding saccharifying enzyme for enzymolysis to obtain an enzymolysis solution;
s3, sterilizing the enzymolysis liquid, inoculating a composite microbial inoculum, and fermenting to obtain fermentation liquid;
and S4, filtering the fermentation liquor, and sterilizing the filtrate to obtain the enzyme for relieving gout and reducing blood sugar.
4. The preparation method of the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises the following components: the mass ratio of the tea flowers, the lilies and the Chinese yams in the composite substrate in the step S1 is (40-60): (20-40): (10-20).
5. The method for preparing the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises: the mass ratio of water to the composite substrate in the mixed solution obtained in the step S1 is (40-60): (40-60).
6. The method for preparing the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises: in the step S2, the addition amount of the papain is 0.2-0.3% by mass of the composite substrate, and the enzymolysis time is 1-1.5h; the addition amount of the cellulase is 0.2-0.3%, and the enzymolysis time is 1-2h; the addition amount of the alpha-amylase is 0.3-0.4%, and the enzymolysis time is 1-1.5h; the addition amount of saccharifying enzyme is 0.2-0.3%, and the enzymolysis time is 1-1.5h.
7. The method for preparing the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises: in the step S3, the inoculation amounts of the acetobacter gluconicum, the microzyme and the lactic acid bacteria are respectively 1-1.5%, 0.6-0.8% and 1-1.5% by mass of the enzymolysis liquid.
8. The method for preparing the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises: the air volume of the fermentation process in the step S3 is controlled to be 10-70m 3 The rotation speed is controlled to be 100-300r/min, aeration culture is carried out for 16-25h, and the pH value at the end point of fermentation is controlled to be 3.5-3.7.
9. The method for preparing the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises: and (4) before filtering the fermentation liquor in the step (S4), adding 1-1.5% of filter aid into the fermentation liquor.
10. The method for preparing the ferment for relieving gout and reducing blood sugar according to claim 3, wherein the ferment comprises: and the step S4 also comprises the step of adding a sweetening agent into the filtrate, wherein the adding amount of the sweetening agent is 4-15% of the filtrate amount.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116617331A (en) * | 2023-05-23 | 2023-08-22 | 广州梓兴医疗科技有限公司 | Bagged seasoning tea for treating gout |
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| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN112220814A (en) * | 2020-10-10 | 2021-01-15 | 济南航晨生物科技有限公司 | Green plum blossom fermented product for relieving gout |
| CN114041593A (en) * | 2021-12-01 | 2022-02-15 | 中科创导(山东)生物科技有限公司 | Uric acid-reducing composite oligosaccharide enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN112220814A (en) * | 2020-10-10 | 2021-01-15 | 济南航晨生物科技有限公司 | Green plum blossom fermented product for relieving gout |
| CN114041593A (en) * | 2021-12-01 | 2022-02-15 | 中科创导(山东)生物科技有限公司 | Uric acid-reducing composite oligosaccharide enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116617331A (en) * | 2023-05-23 | 2023-08-22 | 广州梓兴医疗科技有限公司 | Bagged seasoning tea for treating gout |
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