TW202142122A - Lime enzyme production method - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
Description
本發明係有關於一種製造方法;更詳而言之,特別係關於一種青檸酵素製作方法。The present invention relates to a manufacturing method; more specifically, it particularly relates to a manufacturing method of lime enzyme.
檸檬果實內含有許多高營養價值成份,因此許多生物科技、食品相關廠商會透過各種不同的方法來盡可能的萃取並提升特定的檸檬營養成份,然在對檸檬進行萃取的過程中,某些營養成份卻會逐漸減少,因此要是能減少萃取檸檬時營養成份的流失,並使萃取成品的營養成分流失率比以往低,就等同於增加其營養成份的含量。Lemon fruit contains many ingredients with high nutritional value. Therefore, many biotechnology and food-related manufacturers use various methods to extract and enhance specific lemon nutrients as much as possible. However, in the process of extracting lemons, certain nutrients The ingredients will gradually decrease. Therefore, if the loss of nutrients during the extraction of lemons can be reduced, and the rate of loss of nutrients in the extracted products will be lower than before, it is equivalent to increasing the content of nutrients.
有鑑於此,本人遂依其多年從事相關領域之研發經驗,針對前述之缺失進行深入探討,並依前述需求積極尋求解決之道,歷經長時間的努力研究與多次測試,終於完成本發明。In view of this, based on my years of research and development experience in related fields, I conducted in-depth discussions on the aforementioned shortcomings, and actively sought solutions to the aforementioned needs. After a long period of hard research and multiple tests, I finally completed the present invention.
本發明之主要目的在於減少檸檬營養價值的流失。The main purpose of the present invention is to reduce the loss of the nutritional value of lemons.
為達上述目的,本發明青檸酵素製作方法,其特徵在於,利用該方法能減少製作過程中檸檬苦素和檸檬酸烯的流失,並使超氧化物歧化酶(SOD-like activity)的含量增加,且還能細化青檸酵素分子使人體更好吸收,該方法係依照下列步驟所製成: A. 清潔步驟:利用清洗設備去除檸檬表面之髒汙,之後再將檸檬風乾備用。 B. 破壁步驟:將經過清潔步驟處理後的整顆檸檬放入破壁設備中進行破壁,並將檸檬經破壁後所產出的汁液取出備用。 C. 發酵步驟:將檸檬汁液和菌液以重量比例8~11:0.5~2混合後置入發酵設備中發酵40~60天後取得發酵液,而檸檬汁液在發酵時需將溫度控制在25℃~40℃之間、pH值控制在4以下、糖度控制在6%~8%之間,又該菌液係採用Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica(BCRC代碼21500)、和Acetobacter sp.(BCRC代碼14119)和巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325)以比例介於2~5:2~6:1~4:1~5之間混合而成。 D. 過濾步驟:將發酵液從發酵設備中取出,並利用過濾設備將發酵過程中所產生的雜質給濾除。 E. 填充步驟:將經過過濾後的發酵液進行裝罐,即可取得青檸酵素。In order to achieve the above-mentioned purpose, the method for producing lime enzyme of the present invention is characterized in that the method can reduce the loss of limonin and citrate during the production process, and increase the content of superoxide dismutase (SOD-like activity). Increase and refine the lime enzyme molecules to make the body better absorb. The method is made according to the following steps: A. Cleaning steps: Use cleaning equipment to remove dirt on the surface of the lemon, and then air-dry the lemon for use. B. Wall breaking step: Put the whole lemon after the cleaning step into the wall breaking device to break the wall, and take out the juice produced by the lemon after the wall is broken for use. C. Fermentation step: mix the lemon juice and the bacteria liquid at a weight ratio of 8-11:0.5-2 and put them in the fermentation equipment to obtain the fermentation liquid after 40-60 days of fermentation. The temperature of the lemon juice must be controlled at 25 during fermentation. The temperature should be between ℃~40℃, the pH value should be below 4, and the sugar content should be between 6%~8%, and the bacteria liquid system adopts Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), and Acetobacter sp .(BCRC code 14119) and Acetobacter pasteurianus (BCRC code 12325) are mixed in a ratio between 2~5:2~6:1~4:1~5. D. Filtration step: Take out the fermentation broth from the fermentation equipment, and use the filtering equipment to filter out the impurities generated during the fermentation process. E. Filling step: Fill the filtered fermentation broth to a can to obtain the lime enzyme.
本發明青檸酵素製作方法之優點在於減少檸檬苦素和檸檬酸烯的流失,並大幅提升超氧化物歧化酶(SOD-like activity)的含量,讓食用者能攝入更多的營養成分。The advantage of the preparation method of lime enzyme of the present invention is to reduce the loss of limonin and citrate alkene, and greatly increase the content of superoxide dismutase (SOD-like activity), so that consumers can take in more nutrients.
為期許本發明之目的、功效、特徵及結構能夠有更為詳盡之瞭解,茲舉較佳實施例並配合圖式說明如後。In order to have a more detailed understanding of the purpose, efficacy, features, and structure of the present invention, preferred embodiments are described below in conjunction with the drawings.
首先請參閱圖1,圖1為本發明青檸酵素製作方法流程示意圖。First, please refer to FIG. 1, which is a schematic diagram of the process of the method for preparing lime enzyme of the present invention.
本發明青檸酵素製作方法1,其特徵在於,利用該方法能減少製作過程中檸檬苦素和檸檬酸烯的流失,並使超氧化物歧化酶(SOD-like activity)的含量增加,且還能細化青檸酵素分子使人體更好吸收,該方法係依照下列步驟所製成:
A. 清潔步驟11:利用清洗設備去除檸檬表面之髒汙,之後再將檸檬風乾備用。
B. 破壁步驟12:將經過清潔步驟11處理後的整顆檸檬放入破壁設備中進行破壁,並將檸檬經破壁後所產出的汁液取出備用。
C. 發酵步驟13:將檸檬汁液和菌液以重量比例8~11:0.5~2混合後置入發酵設備中發酵40~60天後取得發酵液,而檸檬汁液在發酵時需將溫度控制在25℃~40℃之間、pH值控制在4以下、糖度控制在6%~8%之間,又該菌液係採用Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica(BCRC代碼21500)、和Acetobacter sp.(BCRC代碼14119)和巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325)以比例介於2~5:2~6:1~4:1~5之間混合而成,且該菌液之濃度介於107
~109
CFU/mL之間。
D. 過濾步驟14:將發酵液從發酵設備中取出,並利用過濾設備將發酵過程中所產生的雜質給濾除。
E. 填充步驟15:將經過過濾後的發酵液進行裝罐,即可取得青檸酵素。The
接著,為了檢測本發明、純檸檬原汁及單獨採用Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica(BCRC代碼21500)、Acetobacter sp.(BCRC代碼14119)、巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325)以相同的流程進行發酵所產生的差異,在此以量測不同時間點檸檬苦素、檸檬酸烯、超氧化物歧化酶(SOD-like activity)含量的變化以及最終的分子大小。Next, in order to test the present invention, pure lemon juice and Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), Acetobacter sp. (BCRC code 14119), Acetobacter pasteurianus (Acetobacter pasteurianus; BCRC code) 12325) The difference caused by fermentation with the same process, here is to measure the changes in the content of limonin, citrate, SOD-like activity and the final molecular size at different time points.
再來請參閱圖2並搭配下表(一),圖2為檸檬苦素之變化圖,表(一) 為檸檬苦素之變化量。
從上表(一)可看出,檸檬汁液中的檸檬苦素含量會隨著時間的變化而逐漸減少,而將檸檬汁液植菌發酵後可有效減少檸檬苦素的流失,且在減少檸檬苦素流失方面從最佳到最差依序為本發明、巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325)、Acetobacter sp. (BCRC代碼14119)、Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica(BCRC代碼21500)、純檸檬汁液,故由此可知本發明在減少檸檬苦素流失方面的效果為最佳。It can be seen from the above table (1) that the content of limonin in lemon juice will gradually decrease over time. Fermentation of the lemon juice plant bacteria can effectively reduce the loss of limonin and reduce the bitterness of lemon juice. From the best to the worst in terms of protein loss, the present invention, Acetobacter pasteurianus (BCRC code 12325), Acetobacter sp. (BCRC code 14119), Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 12325) Code 21500), pure lemon juice, so it can be seen that the present invention has the best effect in reducing the loss of limonin.
接續請參閱圖3並搭配下表(二),圖3為檸檬酸烯之變化圖,表(二) 為檸檬酸烯之變化量。
從上表(二)可看出,檸檬汁液中的檸檬酸烯含量同樣也會隨著時間的變化而逐漸減少,而將檸檬汁液植菌發酵後同樣也可有效減少檸檬酸烯的流失,且在減少檸檬酸烯流失方面從最佳到最差依序為本發明、巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325)、Acetobacter sp.(BCRC代碼14119)、Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica (BCRC代碼21500)、純檸檬汁液,故由此可知本發明在減少檸檬酸烯流失方面的效果為最佳。It can be seen from the above table (2) that the content of citrate in lemon juice will also gradually decrease with time, and the fermentation of lemon juice can also effectively reduce the loss of citrate, and In terms of reducing the loss of citrate, from the best to the worst, the present invention, Acetobacter pasteurianus (BCRC code 12325), Acetobacter sp. (BCRC code 14119), Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), pure lemon juice, so it can be seen that the present invention has the best effect in reducing the loss of citrate.
接續請參閱圖4並搭配下表(三),圖4為超氧化物歧化酶(SOD-like activity)之變化圖,表(三) 為超氧化物歧化酶(SOD-like activity)之變化量。
從上表(三)可看出,檸檬汁液經發酵後可大幅提升超氧化物歧化酶(SOD-like activity)的含量,而在提升超氧化物歧化酶(SOD-like activity)含量方面從最佳到最差依序為本發明、Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica(BCRC代碼21500))、Acetobacter sp. (BCRC代碼14119)、巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325),故由此可知本發明在提升超氧化物歧化酶(SOD-like activity)含量方面依然為最佳。It can be seen from the above table (3) that the lemon juice can greatly increase the content of superoxide dismutase (SOD-like activity) after fermentation. The best to the worst are the present invention, Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500)), Acetobacter sp. (BCRC code 14119), Acetobacter pasteurianus (BCRC code 12325), Therefore, it can be seen that the present invention is still the best in increasing the content of superoxide dismutase (SOD-like activity).
最後,採用NMR核磁共振來分析檸檬汁液發酵前和發酵後的分子變化,其結果如下表(四)所示。
從上表(四)可看將檸檬原汁製成青檸酵素後,會使其分子細化,而分子細化程度從最大到最小依序為本發明、Acetobacter okinawensis(BCRC代碼80534)、Meyerozyma caribbica(BCRC代碼21500)、Acetobacter sp.(BCRC代碼14119)、巴斯德醋酸桿菌(Acetobacter pasteurianus;BCRC代碼12325),故由此可知本發明能有助於將檸檬汁液之分子細化。From the above table (4), it can be seen that after lemon juice is made into lime enzyme, the molecules will be refined, and the degree of molecular refinement in order from the largest to the smallest is the present invention, Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), Acetobacter sp. (BCRC code 14119), Acetobacter pasteurianus (BCRC code 12325), so it can be seen that the present invention can help to refine the molecules of lemon juice.
綜合上述,本發明青檸酵素製作方法主要特色在於,減少檸檬苦素和檸檬酸烯的流失,並大幅提升超氧化物歧化酶(SOD-like activity)的含量,讓食用者能攝入更多的營養成分。Based on the above, the main feature of the lime enzyme preparation method of the present invention is to reduce the loss of limonin and citrate alkene, and greatly increase the content of superoxide dismutase (SOD-like activity), so that consumers can consume more Of nutrients.
故,本發明在同類產品中具有極佳之進步性以及實用性,同時查遍國內外關於此類結構之技術資料文獻後,確實未發現有相同或近似之構造存在於本案申請之前,因此本案應已符合『創作性』、『合於產業利用性』以及『進步性』的專利要件,爰依法提出申請之。Therefore, the present invention has excellent advancement and practicability among similar products. At the same time, after searching through domestic and foreign technical documents about this type of structure, it is indeed not found that the same or similar structure exists before the application of this case. Therefore, this case The patent requirements of "creativeness", "applicability to industry" and "progressiveness" should have been met, and an application should be filed in accordance with the law.
唯,以上所述者,僅係本發明之較佳實施例而已,舉凡應用本發明說明書及申請專利範圍所為之其它等效結構變化者,理應包含在本發明之申請專利範圍內。However, the above-mentioned are only the preferred embodiments of the present invention, and any other equivalent structural changes made by applying the specification of the present invention and the scope of the patent application should be included in the scope of the patent application of the present invention.
1:青檸酵素製作方法 11:清潔步驟 12:破壁步驟 13:發酵步驟 14:過濾步驟 15:填充步驟1: Lime enzyme production method 11: Cleaning steps 12: Breaking the wall steps 13: Fermentation steps 14: Filtering steps 15: Filling steps
圖1:本發明青檸酵素製作方法流程示意圖; 圖2:檸檬苦素之變化圖; 圖3:檸檬酸烯之變化圖; 圖4:超氧化物歧化酶(SOD-like activity)之變化圖。Figure 1: Schematic diagram of the production method of lime enzyme of the present invention; Figure 2: The change diagram of limonin; Figure 3: The change diagram of citrate; Figure 4: The change of superoxide dismutase (SOD-like activity).
無。none.
1:青檸酵素製作方法1: Lime enzyme production method
11:清潔步驟11: Cleaning steps
12:破壁步驟12: Breaking the wall steps
13:發酵步驟13: Fermentation steps
14:過濾步驟14: Filtering steps
15:填充步驟15: Filling steps
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