CN116195735A - Honey ferment composition with immunity improving effect - Google Patents
Honey ferment composition with immunity improving effect Download PDFInfo
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- CN116195735A CN116195735A CN202310151873.1A CN202310151873A CN116195735A CN 116195735 A CN116195735 A CN 116195735A CN 202310151873 A CN202310151873 A CN 202310151873A CN 116195735 A CN116195735 A CN 116195735A
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- 230000036039 immunity Effects 0.000 title claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 120
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention relates to a honey ferment composition with an immunity improving effect, and belongs to the technical field of microbial fermentation. According to the invention, after being pretreated, lentinus edodes and medlar are mixed with honey, lactobacillus casei, lactobacillus helveticus, bifidobacterium adolescentis, yeast B0213 and yeast RV171 are selected for step fermentation, and after filtration, red algae gum, pullulan, sodium caseinate, curculin and chitin are added, and fully and uniformly stirred, so that the honey ferment composition with the immunity improving effect is obtained. The lentinan after the fermentation of the lentinus edodes, the matrimony vine polysaccharide after the fermentation of the matrimony vine, other vitamins and mineral elements are matched with the honey ferment, so that the effect of improving the immunity of a human body is achieved, and the red algae gum, pullulan, sodium caseinate, curculin and chitin are added, so that aggregation and sedimentation of a honey ferment composition system are prevented, and the stability of the system is improved.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and relates to a honey ferment composition with an immunity improving effect.
Background
The ferment is a mixed fermentation liquid which is produced by taking fresh vegetables, fruits, brown rice, fungi, medicinal and edible traditional Chinese medicines and the like as raw materials, extracting or extracting a series of processes, adding zymotic strains such as saccharomycetes, lactobacillus and the like for fermentation, and contains rich nutrient components such as saccharides, organic acids, minerals, vitamins, phenols, terpenes and the like and important bioactive substances such as enzymes and the like.
The natural honey has complex components, is rich in nutritional components and functional factors, has more than 180 substances which are identified, such as saccharides, proteins, free amino acids, mucilage, alcohols, pollen, hormone and the like, wherein some of the components such as polyphenol compounds, polypeptides, organic acids, enzymes, vitamins and Maillard reaction products can be used as antioxidants, and has positive effects on food and human health; fruits and vegetables are used as plant raw materials and are rich in various functional active ingredients including dietary fibers, phenols, carotenoid, plant sterols and the like, so that the ferment is prepared by using honey and natural fruits and vegetables as raw materials, and has rich nutritional value and health care function. Lentinus Edodes is fungus food with high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins, can reduce cholesterol in blood, prevent atherosclerosis, and has obvious effect in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes, and Lycium barbarum polysaccharide in fructus Lycii has obvious effect in improving immunity of human body.
The traditional honey ferment composition has the problems of deterioration, stinking, precipitation, layering and the like in the production process. The reason is that because the honey ferment mainly contains a small amount of macromolecular substances such as proteins and the like, turbidity and precipitation are easy to cause, and further appearance quality and storage stability of the honey ferment are affected, so that improvement of system stability is an important process in the production process of the honey ferment composition, the quality of the honey ferment composition is directly affected by the stability, and the reason for causing turbidity of the honey ferment composition is that the ferment contains a large amount of suspended matters such as yeast, proteins, pectin, pigments, polysaccharides and the like after fermentation is completed, so that turbidity of the honey ferment composition is caused, and the appearance quality of the honey ferment composition is seriously affected.
Disclosure of Invention
The invention aims to provide a honey ferment composition with an immunity improving effect, and belongs to the technical field of microbial fermentation. According to the invention, after being pretreated, lentinus edodes and medlar are mixed with honey, lactobacillus casei, lactobacillus helveticus, bifidobacterium adolescentis, yeast B0213 and yeast RV171 are selected for step fermentation, and after filtration, red algae gum, pullulan, sodium caseinate, curculin and chitin are added, and fully and uniformly stirred, so that the honey ferment composition with the immunity improving effect is obtained. The lentinan after the fermentation of the lentinus edodes, the matrimony vine polysaccharide after the fermentation of the matrimony vine, other vitamins and mineral elements are matched with the honey ferment, so that the effect of improving the immunity of a human body is achieved, and the red algae gum, pullulan, sodium caseinate, curculin and chitin are added, so that aggregation and sedimentation of a honey ferment composition system are prevented, and the stability of the system is improved.
The aim of the invention can be achieved by the following technical scheme:
a honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
As a preferable technical scheme of the invention, the preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water, soaking at controlled temperature, pulping, adding cellulase and pectase for enzymolysis, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water until the sugar degree is 30-40%, obtaining honey water, adding the filtrate in the step (1), and mixing to obtain a mixed solution;
(3) Placing the mixed solution in a fermentation tank, inoculating lactobacillus casei and lactobacillus helveticus, and fermenting to obtain fermentation liquor A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A, and fermenting to obtain fermentation broth B;
(5) Inoculating yeast B0213 and yeast RV171 into the fermentation liquid B, and fermenting to obtain ferment stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, and stirring uniformly to obtain the honey ferment composition with the effect of improving immunity.
As a preferable technical scheme of the invention, the adding amount of distilled water in the step (1) is 7-10 times of the total mass of the cleaned mushrooms and the medlar; the temperature-controlled soaking is soaking at 60-80deg.C for 30-60min.
As a preferable technical scheme of the invention, the addition amount of the cellulase in the step (1) is 300-500U/g, the addition amount of the pectase is 200-300U/g, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 1-2h.
As a preferable technical scheme of the invention, the filtrate addition control standard in the step (2) is as follows: the sugar degree of the mixed solution is 18-25%.
As a preferable technical scheme of the invention, the access amount of the lactobacillus casei in the step (3) is 0.05-0.09g/L, and the access amount of the lactobacillus helveticus is 0.1-0.2g/L; the fermentation time is 10-15h, and the fermentation temperature is 35-38 ℃.
As a preferable technical scheme of the invention, the inoculating amount of the bifidobacterium adolescentis in the step (4) is 0.2-0.3g/L, the fermentation time is 5-9h, and the fermentation temperature is 36-38 ℃.
As a preferable technical scheme of the invention, the access amount of the yeast B0213 in the step (5) is 0.03-0.06g/L, the access amount of the yeast RV171 is 0.05-0.08g/L, the fermentation time is 6-10h, and the fermentation temperature is 27-33 ℃.
As a preferable technical scheme of the invention, the sugar degree of the honey water in the step (2) is kept at 18-25% in the fermentation process of the step (3), the step (4) and the step (5).
As a preferable technical scheme of the invention, the adding amount of the red algae gum in the step (6) is 0.01-0.03g/L, the adding amount of the pullulan is 0.02-0.05g/L, the adding amount of the sodium caseinate is 0.01-0.04g/L, the adding amount of the mesona chinensis polysaccharide is 0.06-0.09g/L, and the adding amount of the chitin is 0.04-0.07g/L.
The invention has the beneficial effects that:
(1) The lentinan after the fermentation of the lentinus edodes, the matrimony vine polysaccharide after the fermentation of the matrimony vine, other vitamins and mineral elements are matched with the honey ferment, so that the invention has the effect of improving the immunity of human bodies;
(2) In the fermentation process, lactobacillus casei, lactobacillus helveticus, bifidobacterium adolescentis, yeast B0213 and yeast RV171 are sequentially selected, different fermentation processes are adopted for step-by-step fermentation, the fermentation efficiency is high, and the fermentation product contains rich nutrient components such as saccharides, organic acids, minerals, vitamins, phenols, terpenes and other bioactive substances such as important enzymes, has small molecular weight and is easy to digest and absorb;
(3) According to the invention, the red algae gum, pullulan, sodium caseinate, curculin and chitin are added into the ferment stock solution, and the red algae gum, the pullulan, the sodium caseinate, the curculin and the chitin are matched in a synergistic manner, so that aggregation and sedimentation of the honey ferment composition system are prevented, and the stability of the system is improved.
Detailed Description
In order to further describe the technical means and effects adopted by the present invention for achieving the intended purpose, the following detailed description is given below with reference to the embodiments, structures, features and effects according to the present invention.
Example 1
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 8 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 65deg.C for 45min, pulping, adding cellulase to 300U/g, adding pectase to 250U/g, performing enzymolysis at 42deg.C for 1 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water until the sugar degree is 30%, obtaining honey water, adding the filtrate obtained in the step (1) until the sugar degree is 20%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.06g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.12g/L, and fermenting at 35.5deg.C for 10h to obtain fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36.5deg.C for 6 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.03g/L, inoculating yeast RV171 according to the inoculating amount of 0.05g/L, and fermenting at 28 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.04g/L, the adding amount of the sodium caseinate to be 0.02g/L, the adding amount of the curculin to be 0.08g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Example 2
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 60deg.C for 50min, pulping, adding cellulase to 400U/g, adding pectase to 250U/g, performing enzymolysis at 45deg.C for 1 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 19%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.15g/L, and fermenting at 36 ℃ for 11 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.21g/L, and fermenting at 37deg.C for 5 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 30deg.C for 8h to obtain ferment stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.02g/L, controlling the adding amount of the pullulan to be 0.03g/L, controlling the adding amount of the sodium caseinate to be 0.01g/L, controlling the adding amount of the curculin to be 0.07g/L and controlling the adding amount of the chitin to be 0.06g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Example 3
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing impurities on the surface, cutting, adding distilled water 9 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 70deg.C for 35min, pulping, adding cellulase to 420U/g, adding pectase to 200U/g, performing enzymolysis at 48deg.C for 1.3 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water until the sugar degree is 40%, obtaining honey water, adding the filtrate obtained in the step (1) until the sugar degree is 21%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.07g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.12g/L, and fermenting at 37 ℃ for 15 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.28g/L, and fermenting at 38deg.C for 7 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.03g/L, inoculating yeast RV171 according to the inoculating amount of 0.08g/L, and fermenting at 32 ℃ for 6 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.03g/L, controlling the adding amount of the pullulan to be 0.03g/L, controlling the adding amount of the sodium caseinate to be 0.01g/L, controlling the adding amount of the curculin to be 0.06g/L and controlling the adding amount of the chitin to be 0.07g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Example 4
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing impurities on the surface, cutting, adding distilled water 10 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 75deg.C for 60min, pulping, adding cellulase to 450U/g, adding pectase to 300U/g, performing enzymolysis at 49deg.C for 1.8 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water until the sugar degree is 35%, obtaining honey water, adding the filtrate obtained in the step (1) until the sugar degree is 23%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.09g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.1g/L, and fermenting at 35 ℃ for 15 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.3g/L, and fermenting at 38deg.C for 5 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.06g/L, inoculating yeast RV171 according to the inoculating amount of 0.05g/L, and fermenting at 27 ℃ for 10 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.02g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.04g/L, the adding amount of the curculin to be 0.06g/L and the adding amount of the chitin to be 0.04g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Example 5
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.03g/L, the adding amount of the curculin to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 1
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.25g/L, and fermenting at 36 ℃ for 10 hours to obtain fermentation liquor A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.03g/L, the adding amount of the curculin to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 2
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus helveticus according to the inoculating amount of 0.25g/L, and fermenting at 36 ℃ for 10 hours to obtain fermentation liquor A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.03g/L, the adding amount of the curculin to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 3
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Adding yeast B0213 into the fermentation liquid B according to the adding amount of 0.1g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.03g/L, the adding amount of the curculin to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 4
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast RV171 into the fermentation liquid B according to the inoculating amount of 0.1g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.03g/L, the adding amount of the curculin to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 5
A honey ferment composition with immunity improving effect comprises a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) And inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain the honey ferment composition with the immunity improving effect.
Comparative example 6
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, sodium caseinate, curculin polysaccharide and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.06g/L, the adding amount of the sodium caseinate to be 0.03g/L, the adding amount of the curculin polysaccharide to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 7
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, mesona chinensis polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, curculin and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.08g/L, the adding amount of the curculin to be 0.09g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 8
A honey ferment composition with immunity improving effect, which comprises ferment stock solution, red algae gum, pullulan, sodium caseinate and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate and chitin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.12g/L and the adding amount of the chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 9
A honey ferment composition with immunity enhancing effect, comprising ferment stock solution, red algae gum, pullulan, sodium caseinate and mesona chinensis polysaccharide; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate and curculin into the ferment stock solution, controlling the adding amount of the red algae gum to be 0.01g/L, the adding amount of the pullulan to be 0.05g/L, the adding amount of the sodium caseinate to be 0.03g/L and the adding amount of the curculin to be 0.14g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Comparative example 10
A honey ferment composition with immunity enhancing effect, comprising ferment stock solution, pullulan, sodium caseinate, curculin and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
The preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water 7 times the total weight of cleaned Lentinus Edodes and fructus Lycii, soaking at 80deg.C for 40min, pulping, adding cellulase to 500U/g, adding pectase to 200U/g, performing enzymolysis at 50deg.C for 2 hr, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water to a sugar degree of 38% to obtain honey water, adding the filtrate obtained in the step (1) to a sugar degree of 18%, and mixing to obtain a mixed solution;
(3) Placing the mixed solution into a fermentation tank, inoculating lactobacillus casei according to the inoculating amount of 0.05g/L, inoculating lactobacillus helveticus according to the inoculating amount of 0.2g/L, and fermenting at 36 ℃ for 10 hours to obtain a fermentation liquid A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A according to an amount of 0.2g/L, and fermenting at 36 deg.C for 9 hr to obtain fermentation broth B;
(5) Inoculating yeast B0213 into the fermentation liquor B according to the inoculating amount of 0.04g/L, inoculating yeast RV171 according to the inoculating amount of 0.06g/L, and fermenting at 29 ℃ for 8 hours to obtain an enzyme stock solution;
(6) And adding pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, controlling the adding amount of pullulan to be 0.06g/L, the adding amount of sodium caseinate to be 0.03g/L, the adding amount of curculin to be 0.09g/L and the adding amount of chitin to be 0.05g/L, and uniformly stirring to obtain the honey ferment composition with the immunity improving effect.
Testing
(1) Stability determination
The suspension stability of the system is expressed in terms of the centrifugal sedimentation rate, and the larger the value of the centrifugal sedimentation rate is, the worse the suspension stability is.
And (3) measuring: 10mL of the honey ferment compositions prepared in examples 1-5 and comparative examples 1-10 are respectively taken in a 15mL centrifuge tube, centrifuged at 3500r/min for 15min, the upper layer solution is poured out, and the mass of the sediment is accurately weighed. The centrifuge sedimentation rate was calculated according to the following formula:
centrifugal precipitation rate (%) = [ precipitation weight (g)/10 mL honey ferment composition (g) ] ×100%
The honey ferment compositions prepared in examples 1 to 5 and comparative examples 1 to 10 of the present invention were tested for centrifugal sedimentation rate, and each group was measured 5 times in parallel, and the average value was taken, and the measurement results are shown in Table 1 below.
(2) Total phenol determination
The total phenol content of the honey ferment compositions of examples 1-5 and comparative examples 1-10 of the present invention was determined using the Folin-phenol method.
Preparing gallic acid standard solution: accurately weighing 0.1g gallic acid standard substance, placing in a 100mL measuring flask, adding water to scale mark, and shaking. Precisely measuring 10mL, placing in a 100mL measuring flask, adding water to the scale mark, shaking uniformly, and preparing into a standard solution with the concentration of 100 mug/mL.
Establishment of a standard curve: precisely weighing 0.00, 0.10, 0.20, 0.30, 0.40 and 0.50mL of gallic acid standard solution into 10mL of colorimetric tubes, adding 1mL of 1N Fu Lin Fen reagent into each colorimetric tube, shaking uniformly for 1min, adding 4mL of 12% sodium carbonate solution, fixing the volume with distilled water, standing at normal temperature in a dark place for 1h, taking the concentration of the gallic acid standard solution as a blank, measuring absorbance at 760nm wavelength according to ultraviolet (visible spectrophotometry), taking absorbance as an ordinate, and drawing a standard curve with the concentration as an abscissa.
Sample measurement: 1.0mL of the honey ferment compositions of the examples 1-5 and the comparative examples 1-10 of the invention are taken in a 10mL cuvette, prepared according to the method of establishing a standard curve, absorbance is measured, and the total phenol content in the sample is calculated according to the standard curve, and the measurement results are shown in the following table 1.
(3) Total flavone assay
By NaNO 2 -Al(NO 3 ) 3 The NaOH method determines the total flavone content of the honey ferment compositions of examples 1-5 and comparative examples 1-10 according to the invention.
Preparation of quercetin standard solution: accurately weighing 0.0010g of quercetin standard substance, placing in a 100mL measuring flask, adding water to the scale mark, and shaking to obtain standard solution with concentration of 1.0 mg/mL.
Establishment of a standard curve: precisely weighing 0.00, 0.20, 0.40, 0.60, 0.80 and 1.00mL of quercetin standard solution, respectively placing into 10mL colorimetric tubes, respectively adding 30% ethanol to 5mL and 0.4mL of NaNO with concentration of 50g/L 2 The solution (for preparation) is fully shaken and then left for 6min, and 100g/LAl (NO) 3 ) 3 0.4mL of the solution is shaken uniformly, then the solution is placed for 6min, 4mL of NaOH solution with the concentration of 40g/L is added, 30% ethanol is used for constant volume to a scale mark, the solution is shaken uniformly, the solution is placed for 15min, the standard solution of quercetin with the concentration of 0.00 is used as a blank, the absorbance is measured at the wavelength of 510nm, the absorbance is used as an ordinate, and the concentration is used as an abscissa to draw a standard curve.
(4) DPPH clearance determination
0.1mL of the honey ferment compositions of examples 1-5 and comparative examples 1-10 of the present invention was added to a cuvette, 3.9mL of DPPH ethanol solution with a concentration of 0.1mmol/L was added to each cuvette, and after mixing well in a water bath at 37℃for 1 hour in the dark, the absorbance was measured at 517nm wavelength, distilled water was used as a blank control, and the test results are shown in Table 1 below.
Wherein, DPPH clearance rate is calculated according to the following formula:
DPPH clearance (%) = (Ab-As)/ab×100), wherein:
ab is the absorbance value of the blank control; as is the absorbance value of the sample measurement tube.
Table 1 results of the performance test of the honey ferment composition
As can be seen from the test results in Table 1, comparative example 5, which is based on example 5, does not add red algae gum, pullulan, sodium caseinate, curculin and chitin, the centrifugal precipitation rate of the obtained honey ferment composition is obviously improved, and the stability of the honey ferment composition is obviously reduced. Comparative example 6 the centrifugation precipitation rate of the resulting honey ferment composition was improved by substituting an equivalent amount of red algae gum for pullulan based on example 5; comparative example 7 the centrifugal precipitation rate of the resulting honey ferment composition was improved by substituting an equivalent amount of pullulan for sodium caseinate based on example 5; comparative example 8 the centrifuge precipitation rate of the resulting honey ferment composition was improved by substituting an equivalent amount of sodium caseinate for curculin based on example 5; comparative example 9 the centrifugal precipitation rate of the obtained honey ferment composition is improved by using the same amount of curculigo polysaccharide instead of chitin based on example 5; comparative example 10 the centrifugation sedimentation rate of the resulting honey ferment composition was improved by substituting an equivalent amount of pullulan for red algae gum based on example 5. Comparative examples 1 to 4 respectively changed the ratio of the strains during fermentation, and the total phenol content, total flavone content and DPPH clearance of the obtained honey ferment composition were reduced.
The present invention is not limited to the above embodiments, but is capable of modification and variation in detail, and other modifications and variations can be made by those skilled in the art without departing from the scope of the present invention.
Claims (10)
1. The honey ferment composition with the immunity improving effect is characterized by comprising ferment stock solution, red algae gum, pullulan, sodium caseinate, curculin polysaccharide and chitin; the ferment stock solution is composed of a honey ferment stock solution, a lentinus edodes ferment stock solution and a medlar ferment stock solution.
2. The honey ferment composition with the immunity improving effect according to claim 1, wherein the preparation method of the honey ferment composition comprises the following steps:
(1) Cleaning fresh Lentinus Edodes and fructus Lycii, removing surface impurities, cutting, adding distilled water, soaking at controlled temperature, pulping, adding cellulase and pectase for enzymolysis, and filtering to obtain filtrate;
(2) Filtering honey to remove impurities, adding distilled water until the sugar degree is 30-40%, obtaining honey water, adding the filtrate in the step (1), and mixing to obtain a mixed solution;
(3) Placing the mixed solution in a fermentation tank, inoculating lactobacillus casei and lactobacillus helveticus, and fermenting to obtain fermentation liquor A;
(4) Inoculating Lactobacillus adolescentis into the fermentation broth A, and fermenting to obtain fermentation broth B;
(5) Inoculating yeast B0213 and yeast RV171 into the fermentation liquid B, and fermenting to obtain ferment stock solution;
(6) Adding red algae gum, pullulan, sodium caseinate, curculin and chitin into the ferment stock solution, and stirring uniformly to obtain the honey ferment composition with the effect of improving immunity.
3. The honey ferment composition with the immunity improving effect according to claim 2, wherein the distilled water in the step (1) is added in an amount 7-10 times of the total mass of the cleaned mushrooms and the medlar; the temperature-controlled soaking is soaking at 60-80deg.C for 30-60min.
4. The honey ferment composition with the immunity improving effect according to claim 2, wherein the cellulase in the step (1) is added in an amount of 300-500U/g, the pectase is added in an amount of 200-300U/g, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 1-2h.
5. The honey ferment composition with immunity enhancing effect according to claim 2, wherein the filtrate in step (2) is added in an amount controlled by the following criteria: the sugar degree of the mixed solution is 18-25%.
6. The honey ferment composition with the immunity improving effect according to claim 2, wherein the lactobacillus casei of the step (3) has an access amount of 0.05-0.09g/L, and the lactobacillus helveticus has an access amount of 0.1-0.2g/L; the fermentation time is 10-15h, and the fermentation temperature is 35-38 ℃.
7. The honey ferment composition with immunity improving effect according to claim 2, wherein the inoculating amount of the bifidobacterium adolescentis in the step (4) is 0.2-0.3g/L, the fermentation time is 5-9h, and the fermentation temperature is 36-38 ℃.
8. The honey ferment composition with immunity-improving effect according to claim 2, wherein the yeast B0213 access amount in the step (5) is 0.03-0.06g/L, the yeast RV171 access amount is 0.05-0.08g/L, the fermentation time is 6-10h, and the fermentation temperature is 27-33 ℃.
9. The honey ferment composition with immunity-improving effect according to claim 2, wherein the sugar degree of the honey water added in the step (2) in the fermentation process in the step (3), the step (4) and the step (5) is kept at 18-25% in the fermentation process.
10. The honey ferment composition with the immunity-improving effect according to claim 2, wherein the red algae gum in the step (6) is added in an amount of 0.01-0.03g/L, the pullulan is added in an amount of 0.02-0.05g/L, the sodium caseinate is added in an amount of 0.01-0.04g/L, the curculin is added in an amount of 0.06-0.09g/L, and the chitin is added in an amount of 0.04-0.07g/L.
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| CN116762914A (en) * | 2023-08-25 | 2023-09-19 | 爱丽生生物科技股份有限公司 | Plant honey composite fermentation beverage capable of improving immunity and processing technology |
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