CN115717096A - Brewing method of polyphenol flavone drink capable of relieving menstrual pain physiological period disorder - Google Patents
Brewing method of polyphenol flavone drink capable of relieving menstrual pain physiological period disorder Download PDFInfo
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- CN115717096A CN115717096A CN202211705910.0A CN202211705910A CN115717096A CN 115717096 A CN115717096 A CN 115717096A CN 202211705910 A CN202211705910 A CN 202211705910A CN 115717096 A CN115717096 A CN 115717096A
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Abstract
The invention discloses a brewing method of polyphenol flavone drink capable of relieving dysmenorrheal physiological period disorder, which comprises the steps of adding 5% of yellow ginger, 5% of medlar and 10% of red date into 80% of prebiotics by weight, soaking at 80 ℃ for 12 hours, naturally cooling to obtain soaking protoplasm, uniformly mixing 10% of soaking protoplasm with 90% of prebiotics by weight, filtering and filling to obtain the polyphenol flavone drink.
Description
Technical Field
The invention relates to a brewing method of health-care food, belonging to the technical field of biological food.
Background
The Hakka mother wine is also called Hakka yellow wine, is reddish brown and transparent, has fragrant and sweet taste, has the effects of tonifying qi and activating blood, activating collaterals and clearing channels, replenishing blood and generating blood, warming intestines and stomach and the like, is deeply favored by Hakka, has certain health-care effect, but is greatly limited by applicable people due to higher alcohol content.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a brewing method of polyphenol flavone drink capable of relieving dysmenorrheal physiological period disorder.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a brewing method of polyphenol flavone drink capable of relieving menstrual pain physiological period disorder comprises the following steps: taking 5% of yellow ginger, 5% of medlar and 10% of red date in parts by weight, respectively, adding 80% of prebiotics in parts by weight, soaking at 80 ℃ for 12 hours, naturally cooling to obtain soaking protoplasm, taking 10% of soaking protoplasm in parts by weight, uniformly mixing with 90% of prebiotics, filtering and filling to obtain the polyphenol flavone beverage.
The prebiotics is brewed by using black and coarse glutinous rice, white and coarse glutinous rice and red and coarse glutinous rice produced in Banana Ling county, guangdong, meizhou, as main raw materials, the germs and the chaff are reserved by the black and coarse glutinous rice, the brewing method is as follows:
(1) And selecting materials: selecting black and coarse glutinous rice, white and red and coarse glutinous rice, mixing and cleaning to obtain the brewing raw material.
(2) And soaking: adding mineral water or purified water into the brewing raw materials, soaking for more than 24 hours, and allowing the raw materials to fully absorb water.
(3) And steaming: steaming the raw materials in a steam pot under 1.1-1.5Mpa at 100-110 deg.C for 2 hr.
(4) And bacterium mixing: taking out the steamed raw materials, spreading and airing to 38 ℃, spreading ML191 yeast and uniformly mixing, wherein the dry weight ratio of the raw materials to the ML191 yeast is 100:1.
(5) And fermenting: placing the mixed materials into a pottery jar, punching holes in the middle of the materials to the bottom of the jar, maintaining the temperature at 30-35 deg.C in the pottery jar, adjusting pH to 7.1-7.2, and fermenting for 24 hr until the materials are soft.
(6) And juice extraction: and (4) feeding the fermented raw materials into a squeezing device to squeeze juice.
(7) And inactivating: heating the squeezed juice to above 100 deg.C for 30 min for inactivation.
(8) And (3) storing: filtering the inactivated juice, and storing in a ceramic or food-grade stainless steel tank under vacuum.
The preparation process of the ML191 yeast is as follows:
adding spring water or purified water into the sweet wine yeast, soaking for 2 hours to obtain a suspension, adding the suspension into an MS culture medium, culturing for 24 hours at the culture temperature of 28 ℃, wherein the vibration frequency is 120 times/minute during the culture process, obtaining ML191 yeast suspension after the culture is finished, and naturally drying to obtain ML191 yeast.
The invention has the beneficial effects that: the health-care beverage is prepared by brewing black coarse glutinous rice, white coarse glutinous rice and red coarse glutinous rice which are produced in Banana Ling county in Guangdong Meizhou as main raw materials, serving as main raw materials, and adding yellow ginger, medlar and red date, and has a certain effect of relieving pain and disorder of women in physiological period.
Drawings
The invention is further illustrated by the following examples in conjunction with the drawings.
Fig. 1 is a mass spectrometric image of prebiotics of the invention diluted 5-fold.
Fig. 2 is a mass spectrometric detection of purified prebiotics of the invention.
Detailed Description
A brewing method of polyphenol flavone drink capable of relieving menstrual pain physiological disturbance comprises the following steps: taking 5% of yellow ginger, 5% of medlar and 10% of red date according to parts by weight, respectively, adding 80% of prebiotics according to parts by weight, soaking at 80 ℃ for 12 hours, naturally cooling to obtain soaking raw pulp, taking 10% of soaking raw pulp according to parts by weight, uniformly mixing with 90% of prebiotics, filtering by using a 200-mesh filter screen, and filling to obtain the polyphenol flavone beverage. The yellow ginger, the medlar and the red jujube are dry goods, and the weight is also dry weight.
The role of the turmeric: 1. promoting blood circulation and activating qi: curcuma rhizome has effects of pungent and bitter taste, warming and dispersing, and activating qi-flowing, and can be used for treating qi stagnation and blood stasis, chest pain, and cardialgia. 2. Dredging collaterals and relieving pain: yellow Jiang Juyou has effects of dredging collaterals and relieving pain, and can be used for treating dysmenorrhea, amenorrhea, asthenia, traumatic injury pain, extremity pain, puerperal lochiorrhea, puerperal abdominal pain, etc. 3. Clearing damp and dispelling cold: the sliced Curcuma rhizome has effects of dispelling bitter and dryness, warming channels, and eliminating wind, cold, dampness and pain in joints and channels and collaterals.
The medlar has the efficacies and effects of tonifying liver and kidney, tonifying kidney and replenishing essence, tonifying marrow, tonifying kidney and replenishing marrow, and delaying senility, and can play a role in improving the deficiency of liver and kidney and comprehensively conditioning. The medlar can treat dry eyes and tinnitus caused by liver-kidney yin deficiency after being taken for a long time, is suitable for treating soreness and pain of waist and knees caused by fatigue or kidney essence deficiency caused by high pressure all the year round, has the function of delaying senility due to the medlar polysaccharide, and is particularly suitable for the conditions of kidney essence deficiency and kidney essence deficiency.
The fructus Jujubae has effects of invigorating spleen and replenishing qi, and can be used for relieving symptoms such as listlessness, asthenia, collapse of middle-warmer energy, and short breath. The red dates are rich in iron element, can promote the generation of hemoglobin, increase the oxygen carrying capacity of blood cells and enable the facial complexion to become ruddy. The flavonoids contained in fructus Jujubae have tranquilizing effect, and can be used for regulating symptoms such as restlessness, insomnia and dreaminess. The red dates enter spleen and stomach channels, and when being eaten in a proper amount, the red dates can promote the transportation and transformation of the spleen and the stomach and improve symptoms such as diarrhea, vomiting, inappetence, weakness of the spleen and the stomach and the like.
The prebiotics uses the black and coarse glutinous rice, the white and coarse glutinous rice, the red and coarse glutinous rice of Guangdong Meizhou Banglan county product to brew as the main raw materials and form, and black and coarse glutinous rice, white and coarse glutinous rice and red and coarse glutinous rice remain plumule and chaff, and the black and coarse glutinous rice, white and coarse glutinous rice, red and coarse glutinous rice of this property have advantages such as rich selenium, and the plumule accounts for 2% -3.5% of rice grain weight, is the nutrition essence of paddy. The germ contains more than 2% of protein and fat, and also contains multiple vitamins and microelements required by human body, wherein the amino acid composition is relatively balanced and is full-value protein. The plumule contains 70-80 wt% of fat as unsaturated fatty acid, natural vitamin E as high as 2-3 mg/g, phytosterol, oryzanol, crude protein, unsaturated acid, folic acid, vitamins, enzyme and other nutritious components.
The brewing method comprises the following steps:
(1) And selecting materials: selecting black and coarse glutinous rice, white and red and coarse glutinous rice, mixing and cleaning to obtain the brewing raw material. The dosage of the black glutinous rice, the white glutinous rice and the red glutinous rice is not strictly required, and is generally 1:1:1, the black glutinous rice, white glutinous rice and red glutinous rice are preferably produced in the same year, and the activity of the raw materials can be ensured.
(2) And soaking: soaking the brewing materials in mineral water or purified water for 24-28 hr to make the materials fully absorb water (in the invention, the water surface is higher than the materials at normal temperature and normal pressure), and make the materials fully absorb water and swell.
(3) And steaming: the raw materials are put into a steam pot for steaming, the pressure in the steam pot is 1.1-1.5Mpa, the steam temperature is 100-110 ℃, and the steaming time is 2 hours, so that the raw materials are well cooked and no scorching and caking are caused.
(4) And bacterium mixing: taking out the steamed raw materials, spreading and airing to 38 ℃, spreading ML191 yeast while stirring, and uniformly stirring, wherein the dry weight ratio of the raw materials to the ML191 yeast is 100:1.
(5) And fermenting: putting the mixed raw materials into a pottery jar, punching holes in the middle of the raw materials to the bottom of the pottery jar, keeping the temperature in the pottery jar at 30-35 ℃, adjusting the pH to 7.1-7.2 by adopting a food-grade pH value regulator, fermenting for 24 hours until the raw materials are soft, converting into various monosaccharides and oligosaccharides with probiotics, and generating prebiotics such as low polydextrose, L-arabinose and other oligosaccharides.
(6) And juice extraction: the fermented raw materials are fed into a squeezing device to squeeze juice, a juice extractor for squeezing the juice has no special requirement, and the juice extractor can be used as a common food juice extractor to filter solid impurities with larger particles.
(7) And inactivating: heating the squeezed juice to above 100 deg.C for 30 min for inactivation.
(8) And (3) storing: the inactivated juice is filtered by a 200-mesh filter screen and then is stored in a ceramic or food-grade stainless steel tank in a vacuumizing and sealing way. The vacuum degree is not strictly required, and the negative pressure in the tank is ensured.
The preparation process of the ML191 yeast is as follows:
adding spring water or purified water into the sweet wine yeast, soaking for 2 hours to obtain a suspension, wherein the weight ratio of the sweet wine yeast to the spring water or purified water is 1:2, adding the suspension into an MS culture medium, culturing for 24 hours at the temperature of 28 ℃, vibrating for 120 times/minute in the culturing process, obtaining ML191 yeast suspension after the culturing is finished, and naturally drying to obtain ML191 yeast. The sweet distiller's yeast is sold in the market at present, and the sweet distiller's yeast adopted by the invention is the sweet distiller's yeast produced by Jiangsu Xinshenao biotechnology limited company, and the product standard number is as follows: Q/XSASW0001S. After the sweet distiller's yeast is cultured again, maltose, panose and glucose generated by fermentation can be converted into probiotic trisaccharide to hexaose in the fermentation process, and the conversion rate is more than 20%.
The experimental process of the conditions of ML191 yeast fermentation is as follows:
from matrix materials of different sources, 8 strains of a glucan-producing and citric acid metabolizing positive strain were isolated, 8 strains of a strain capable of converting glucose into glucan, and 6 strains of a citric acid metabolizing positive strain were isolated. Based on the glucan production amount and the preliminary determination result of the activity of polysaccharide in rice and ML191 yeast, 6 strains with the higher activity of glucan relative to ML191 yeast are determined, glucose is used as a carbon source, rice starch and yeast extract are used as a nitrogen source, pH control and vibration oxygenation are carried out in the fermentation process, the proliferation speed and cell biomass of the moniliforme are improved to a great extent, the yield of the ML191 yeast of the moniliforme can be obviously improved, and the activity stability of the ML191 yeast can be obviously improved. Therefore, it was determined that the MS medium was an optimized fermentation medium for Leuconostoc oligosaccharides, which was cultured under the optimized fermentation conditions for enzyme production at 28 ℃ with shaking at 120 times/min.
The specific reaction band of the strain ML191 yeast is obtained after SDS-PAGE separation, and the result shows that the strain ML191 yeast can produce glucanase with molecular weights of 183kDa and 142kDa, the former exists in the supernatant and on the cell surface, while the latter exists on the cell surface: the strain PC12 can produce three ML191 yeasts of 148kDa,138kDa and 115kDa molecular weights, respectively, the former two belonging to extracellular enzymes, the latter being associated with the cell. Similar to the ML191 yeast strain, the L4 strain can produce two ML191 yeast strains present in both the supernatant and the cell surface, with molecular weights of 145kDa and 136kDa, respectively, whereas the dextran sucrase with a molecular weight of 115kDa is present in the supernatant only. The enzyme activity test shows that the activity of the glucansucrase in the whole-cell fermentation liquor and the supernatant of the ML191 saccharomycete strain, DM1-2, PC13 and L4 is 5.204U/mL and 710U/mL,1.638U/mL and 1.352U/mL,3.244U/mL and 1.118U/mL,3.250U/mL and 1.006U/mL respectively; the proportion of extracellular enzyme is 90.5%,82.5%,34.5% and 31% respectively.
Separating and concentrating the dextran sucrase in the supernatant by adopting the method of ammonium sulfate precipitation, centrifugal separation, dialysis, polyethylene glycol concentration and freeze-drying, wherein the activities of the dextran ML191 saccharomycetes in crude enzyme powder of strains ML191 saccharomycetes, DM1-2, PC13 and L4 are respectively 10.7U/mg,2.7U/mg,2.8U/mg and 2.5U/mg according to the dry cell weight. According to the measurement and calculation of protein content, the enzyme activities of the 4 strains are respectively 24.4U/mg,6.5U/mg,4.2U/mg and 4.0U/mg. The recovery rates of the enzyme activities of the strains are 32%,32%,44% and 43% respectively. After 2 weeks of storage at-18 ℃, the activity of the crude enzyme powder of 4 strains decreased by 31.6%,48.2%,41.2% and 37.2%, respectively. Low-temperature ultrafiltration (100 kDa molecular weight cut-off) is adopted to purify glucan ML191 yeast in the supernatant and obtain concentrated enzyme liquid, strains ML191 yeast are obtained from 500mL fermentation liquid, the concentration enzyme power of DM1-2, PC13 and L4 is 75.8U/mL,18.7U/mL,15.8U/mL and 13.9U/mL respectively, and the activity recovery rates of the glucan sucrase are 76%,74%,69% and 73% respectively. After being stored for 2 weeks at the temperature of 18 ℃ below zero, the activity of the concentration enzyme is respectively reduced by 6.6 percent, 11.5 percent, 9.1 percent and 6.4 percent. When the ratio of glucose to panose is 2:1, substrate and product monitoring during oligosaccharide production by fermentation of moniliforme shows that in the logarithmic phase, sucrose and maltose are rapidly consumed while a large amount of oligosaccharide is produced, and thus, the optimal medium fermentation parameters of the yeast ML191 are determined: taking amylopectin glutinous rice as a main raw material, thoroughly steaming the glutinous rice, spreading for cooling to 30 ℃, mixing with yeast, adding 1% of ML191 yeast, and fermenting for 24 hours to obtain the probiotic low polydextrose.
The initial pH value, the inoculation amount and the culture temperature of the produced low-polymer glucose are researched through a single-factor experiment, the pH value of 7.1-pH7.2 is determined through response surface analysis, the inoculation amount is 1%, the fermentation temperature is 25.0-35.0 ℃, the optimal culture condition for producing the low-polymer glucose by ML191 yeast is provided, and the theoretical yield of total prebiotics of the low-polymer glucose reaches 32g/L.
Through the analysis, the fermentation conditions selected by the invention are as follows: fermenting at 30-35 deg.C and pH of 7.1-7.2 for 24 hr. The prebiotics of the invention have little alcohol content (less than 5 percent and less than 5.5 percent of alcohol-containing beverage category), and are suitable for more people.
Mass spectrum detection result (negative ion mode [ M-H ] of prebiotics obtained by the invention after being diluted by 5 times] - ) As shown in fig. 1, the result of the purification mass spectrometry is shown in fig. 2, and in fig. 2, monosaccharide 179.0557, disaccharide 341.1080, trisaccharide 503.1639, tetrasaccharide 665.2149 and pentasaccharide 827.2719, it can be seen that the characteristic molecular weight of oligosaccharide with the polymerization degree of 1-5 can be found in the mass spectrogram, which indicates that the sample contains the amount of oligosaccharide (prebiotics), and the amount of the prebiotics oligosaccharide can be verified to be 32g/l.
The applicant entrusts Guangdong Meiling spring ecological food Co Ltd to a Guangdong province food safety key laboratory to research the polyphenol flavone drink obtained by the invention, the Guangdong province food safety key laboratory provides an experimental report in 09 months in 2022, and the conclusion of the experimental report is extracted as follows:
in the experimental investigation research, the relief rate of the 'Meiling quan' glutinous prebiotics polyphenol and flavone drink for treating dysmenorrhea after the first period is 77% (36/47 cases), the relief rate of the dysmenorrhea after the second period is 85% (40/47 cases) and the relief rate of the dysmenorrhea after the third period is 87% (41/47 cases), so that the dysmenorrhea can be effectively relieved by regularly drinking the 'Meiling quan' glutinous prebiotics polyphenol and flavone drink. In addition, in the satisfaction degree survey of the experimental subjects after the experiment, 43 (91%) experimental subjects are satisfied with the effect of relieving the dysmenorrhea of the 'Meiling quan' glutinous prebiotics polyphenol and flavone drink, and 32 (68%) experimental subjects consider that the 'Meiling quan' glutinous prebiotics polyphenol and flavone drink has a large effect of relieving the dysmenorrhea and are willing to use the 'Meiling quan' glutinous prebiotics polyphenol and flavone drink to relieve the dysmenorrhea, so that the experimental subjects have a certain function of relieving the dysmenorrhea and have a high acceptance degree.
The above embodiments do not limit the scope of the invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, and these changes and modifications are within the scope of the invention as claimed.
Claims (1)
1. A brewing method of polyphenol flavone drink capable of relieving menstrual pain physiological period disorder is characterized by comprising the following steps: taking 5% of yellow ginger, 5% of medlar and 10% of red date in parts by weight, respectively, adding 80% of prebiotics in parts by weight, soaking at 80 ℃ for 12 hours, naturally cooling to obtain soaking raw pulp, taking 10% of soaking raw pulp in parts by weight, uniformly mixing with 90% of prebiotics, filtering and filling to obtain polyphenol flavone beverage;
the prebiotics is brewed by using black and coarse glutinous rice, white and coarse glutinous rice and red and coarse glutinous rice produced in Banana Ling county, guangdong, meizhou, as main raw materials, the germs and the chaff are reserved by the black and coarse glutinous rice, the brewing method is as follows:
(1) And selecting materials: selecting black and coarse glutinous rice, white and red and coarse glutinous rice, mixing and cleaning to obtain a brewing raw material;
(2) And soaking: adding mineral water or purified water into the brewing raw materials, soaking for more than 24 hours, and allowing the raw materials to fully absorb water;
(3) And steaming: steaming the raw materials in a steam pot under 1.1-1.5Mpa at 100-110 deg.C for 2 hr;
(4) And bacterium mixing: taking out the steamed raw materials, spreading and airing to 38 ℃, spreading ML191 yeast and uniformly mixing, wherein the dry weight ratio of the raw materials to the ML191 yeast is 100:1;
(5) And (3) fermentation: putting the mixed raw materials into a pottery jar, punching a hole in the middle of the raw materials to the bottom of the jar, keeping the temperature in the pottery jar at 30-35 ℃, adjusting the pH to 7.1-7.2, and fermenting for 24 hours until the raw materials are soft;
(6) And juice extraction: feeding the fermented raw materials into a squeezing device to squeeze juice;
(7) And inactivating: heating the squeezed juice to above 100 deg.C, and inactivating for 30 min;
(8) And (3) storing: filtering the inactivated juice, and vacuumizing and sealing the juice by adopting a ceramic or food-grade stainless steel tank for storage;
the preparation process of the ML191 yeast is as follows:
adding spring water or purified water into the sweet wine yeast, soaking for 2 hours to obtain a suspension, adding the suspension into an MS culture medium, culturing for 24 hours at 28 ℃, wherein the vibration frequency is 120 times/minute during the culture process, obtaining ML191 yeast suspension after the culture is finished, and naturally drying to obtain ML191 yeast.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544606A (en) * | 2003-11-14 | 2004-11-10 | 王青春 | Red date medlar wine and preparation thereof |
| CN102511869A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube ginger pulp |
| CN103285164A (en) * | 2013-06-24 | 2013-09-11 | 李江红 | Traditional Chinese medicine for treating dysmenorrhea |
| WO2017197789A1 (en) * | 2016-05-20 | 2017-11-23 | 顾香 | Wolfberry and red ginseng liquor |
| CN112760182A (en) * | 2021-03-18 | 2021-05-07 | 广东梅岭泉酒业有限公司 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
-
2022
- 2022-12-29 CN CN202211705910.0A patent/CN115717096A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544606A (en) * | 2003-11-14 | 2004-11-10 | 王青春 | Red date medlar wine and preparation thereof |
| CN102511869A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube ginger pulp |
| CN103285164A (en) * | 2013-06-24 | 2013-09-11 | 李江红 | Traditional Chinese medicine for treating dysmenorrhea |
| WO2017197789A1 (en) * | 2016-05-20 | 2017-11-23 | 顾香 | Wolfberry and red ginseng liquor |
| CN112760182A (en) * | 2021-03-18 | 2021-05-07 | 广东梅岭泉酒业有限公司 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
Non-Patent Citations (1)
| Title |
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| 任冬梅: "姜黄泡酒的功效与作用？", pages 1, Retrieved from the Internet <URL:https://m.baidu.com/bh/m/detail/qr_12466214288880339426> * |
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