WO2017186145A1 - 一种强抗氧化活性酵素产品及其制备方法 - Google Patents

一种强抗氧化活性酵素产品及其制备方法 Download PDF

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WO2017186145A1
WO2017186145A1 PCT/CN2017/082208 CN2017082208W WO2017186145A1 WO 2017186145 A1 WO2017186145 A1 WO 2017186145A1 CN 2017082208 W CN2017082208 W CN 2017082208W WO 2017186145 A1 WO2017186145 A1 WO 2017186145A1
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parts
fermentation
raw material
materials
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French (fr)
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刘东波
王蕾
康信聪
赖锡湖
张思
陈晓明
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辽宁晟启昊天生物医药科技有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to an enzyme product having strong antioxidant activity and a process for the preparation thereof.
  • Enzymes generally refer to products obtained by fermenting probiotics such as yeast, lactic acid bacteria, and Acetobacter, using natural agricultural products such as vegetables and fruits as raw materials. Because it is fermented by various fruits and vegetables, it is rich in vitamins, minerals, dietary fiber, and various active enzymes and active small molecule peptides, and the polymer is decomposed by preliminary digestion. It becomes a nutrient for the body to absorb. Therefore, after the enzyme enters the stomach, it can be directly absorbed by the body without digesting it again, which can effectively reduce the burden on various organs of the body.
  • probiotics such as yeast, lactic acid bacteria, and Acetobacter
  • Antioxidant is an abbreviation for antioxidant free radicals.
  • Oxygen free radicals are a class of unstable, oxidizing substances produced by the body when it is metabolized by oxygen. Oxygen free radicals are very unstable, easily cause damage to the biofilm system and obstacles to oxidative phosphorylation in the cells. They are direct participants in human diseases, aging and death, and are very harmful to human health and longevity. Therefore, some scholars refer to oxygen free radicals as the source of all diseases. It can be said that the stronger the body's ability to resist oxidation, the healthier and longer the life. Therefore, how to enhance the antioxidant capacity of products has always been one of the most important research and development directions of health care products and cosmetics manufacturers, and it is also one of the most important functional appeals in the market.
  • the application provides an enzyme product having strong antioxidant activity and a preparation method thereof. Said party The method is to ferment probiotics in raw materials such as fruits and vegetables for fermentation.
  • strong antioxidant activity is indicated by the percentage values of DPPH clearance, superoxide anion clearance, and/or hydroxyl radical clearance.
  • the enzyme product of the present application has the following antioxidant activity:
  • - DPPH clearance rate is not less than 80%, preferably not less than 85%, more preferably not less than 88%, more preferably not less than 89%, more preferably not less than 90%, more preferably not less than 91%, More preferably, it is not less than 92%, more preferably not less than 93%, more preferably not less than 94%, more preferably not less than 95%, and most preferably not less than 96%;
  • - Hydroxyl radical scavenging rate is not less than 80%, preferably not less than 85%, more preferably not less than 88%, more preferably not less than 89%, more preferably not less than 90%, more preferably not less than 91 %, more preferably not less than 92%, more preferably not less than 93%, more preferably not less than 94%, more preferably not less than 95%, more preferably not less than 96%, more preferably not less than 97%, Most preferably not less than 98%.
  • the raw material of the preparation method of the present application includes one or more materials selected from the group consisting of ginger, papaya, alfalfa, yam, plum, melon, bitter gourd, hericium, kiwi, grape, rock orange, tomato, black bean, and banana. It is believed that those skilled in the art will recognize that by increasing or decreasing several materials on the basis of these materials, a strong antioxidant active enzyme product as described herein will also be obtained.
  • the starting materials of the present application are more or less one to five materials than the combination.
  • the starting materials of the present application are a combination of all of the materials listed.
  • the enzyme product of the present application employs the following raw materials (by mass):
  • kiwifruit 60-90 parts of grapes, 60-90 parts of rock sugar orange, 50-70 parts of tomatoes, 50-100 parts of black beans, 40-80 parts of bananas; preferably, ginger is 20-30 parts, and / Or papaya is 30-50 parts, and/or yam is 10-20 parts, and/or bitter gourd is 30 parts, and/or grapes are 90 parts, and/or rock sugar orange is 90 parts, and/or tomatoes are 70 parts. And/or plums are 50-80 parts, and/or black beans are 60-80 parts, and/or bananas are 60 parts.
  • the raw material can be cut into small pieces, for example, small pieces of 0.5 to 1 cm; the cut raw materials can be put into a juicer or other homogenizing device, and the oligomerization is added in a ratio of 600-800 g per kg of raw materials. Isomaltose, homogenate, adjust the pH to 6.5-7.2 with vinegar or sodium hydroxide solution, and then can not be sterilized (for example, the raw materials are placed in a sterile or sterilized container, the fermentation time is less than 12 hours) or It is autoclaved, for example, at 121 ° C for 30-60 min.
  • Probiotics for fermentation are common, such as, but not limited to, Saccharomyces, Lactobacillus, Bifidobacterium, Lactococcus, Acetobacterium, and the like.
  • the application employs yeast, lactic acid bacteria, and Acetobacter.
  • the mixed fermentation of the yeast and the lactic acid bacteria is carried out first, followed by the fermentation of the Acetobacter.
  • 1 to 3 ⁇ (total raw material mass fraction) yeast (millions of viable cells), and 1 to 3 ⁇ (total raw material quality) are added to the above homogenate product.
  • Fractional Lactic acid bacteria (millions of live bacteria), sealed, and allowed to stand for 5 to 10 days at 25-38 ° C; in the second step, add 1 to 3 ⁇ (total raw material mass fraction) Acetobacter (millions of live bacteria) Number), sealed, and allowed to stand for fermentation for 5 to 10 days at 25-35 °C.
  • Specific conditions such as fermentation temperature and fermentation time can be determined by those skilled in the art based on experience and specific strains selected.
  • the fermentation temperature may be 25 to 35 ° C, or 25 to 30 ° C, or 28 to 30 ° C.
  • the fermentation temperature may fluctuate within the range described, for example, up or down by no more than 2 ° C; the fermentation time may also fluctuate, for example, one to three days.
  • the product after the above fermentation is the enzyme product of the present application.
  • the enzyme product can be further filtered with a 30-50 mesh sieve, and the filtrate, seasoning, and packaging are collected, and stored at room temperature and protected from light.
  • the application is based on fruits and vegetables as raw materials, and is fermented by probiotics to produce strong antioxidant active enzyme products.
  • the method of the present application is simple in operation, not only greatly shortens the production period of the enzyme, but also avoids the enzyme production process. Pollution of harmful bacteria and production of harmful substances.
  • the strong antioxidant active enzyme product produced by the invention has strong scavenging rate for DPPH, superoxide and hydroxyl radicals, indicating that the enzyme product produced by the invention has strong oxidation resistance and has good performance. Beauty, anti-aging effect.
  • a method for preparing a strong antioxidant enzyme product comprising selected from the group consisting of ginger, papaya, alfalfa, yam, plum, melon, bitter gourd, hericium, kiwi, grape, rock orange, tomato, black bean, and banana
  • One or more materials that are produced by fermentation of probiotics comprising selected from the group consisting of ginger, papaya, alfalfa, yam, plum, melon, bitter gourd, hericium, kiwi, grape, rock orange, tomato, black bean, and banana
  • - DPPH clearance rate is not less than 80%
  • - superoxide anion clearance is not less than 80%; and / or
  • - Hydroxyl radical scavenging rate is not less than 80%.
  • the raw materials are: 10-40 parts of ginger, 20-60 parts of papaya, 10-20 parts of medlar, 10-30 parts of yam, 60-90 parts of plums. 30-40 parts of winter melon, 10-30 parts of bitter gourd, 10-20 parts of Hericium erinaceus, 80-100 parts of kiwifruit, 60-90 parts of grapes, 60-90 parts of rock sugar orange, 50-70 parts of tomatoes, 50-80 pieces of plums 50 parts, black beans 50 to 100 parts, bananas 40 to 80 parts.
  • probiotics are yeast, lactic acid bacteria, and acetaminophen.
  • the method of item 10 characterized in that the fermentation is carried out by yeast and lactic acid bacteria by a two-step fermentation method, followed by fermentation with acetic acid bacteria;
  • the method according to Item 10 or 11 characterized in that the yeast and the lactic acid bacteria are selected from the bacterial liquid of the number of living bacteria of a million grades, and are inoculated in an amount of 1 to 3 ⁇ (total raw material mass fraction), at 25 The mixture was allowed to stand at -38 ° C for 5 to 10 days.
  • the Acetobacter is selected from the bacterial liquid of the number of viable bacteria of a million grades, and is inoculated in an amount of 1 to 3 ⁇ (total raw material mass fraction), at 25 ⁇ 35 ° C static hair Leave the yeast for 5 to 10 days.
  • the enzyme product is obtained by one of the methods 1 to 15.
  • the cut raw material is charged into the juicer, the oligo-isomaltose is added according to the ratio of 600 g per kg of raw material, homogenized, the pH value is adjusted to 6.5 with sodium hydroxide solution, and then sterilized at 121 ° C for 30 min;
  • yeast fungicide Sudharomyces cerevisiae, CGMCC No. 2.3973, million live bacteria count
  • Lactic acid bacteria L. burgdorferi, CGMCC No. 1.3114, million live bacteria count
  • acetic acid bacteria agent (Acetobacter citrate 1.01, million live bacteria count), and allowed to stand for fermentation for 7 days at 30 ° C;
  • the fermented product is filtered with a 50 mesh sieve, the filtrate is collected, seasoned, packaged, and stored at room temperature in the dark, thereby obtaining a strong antioxidant active enzyme product.
  • the enzyme product obtained by the present invention has a DPPH clearance rate of 96.6%, a superoxide anion clearance rate of 96.7%, and a hydroxyl radical scavenging rate of 99.2% (according to Dong Yinqi et al., Food Science and Technology, 2009, 34(3) ): determined as described in 192-196).
  • the cut raw materials are put into a juicer, the oligo-isomaltose is added according to the ratio of 700 g per kg of raw materials, homogenized, and the pH value is adjusted to 7.0 by sodium hydroxide solution, and then sterilized at 121 ° C for 30 min;
  • yeast fungicide P. erecta, CGMCC No. 2.1803, million live bacteria count
  • 3 ⁇ (total raw material) Mass fraction) lactic acid bacteria agent Lactobacillus plantarum, CGMCC No. 1.6971, million live bacteria count
  • acetic acid bacteria agent (Acetobacter odoratum AS.1.41, million live bacteria count), and allowed to stand for fermentation for 5 days at 28 ° C;
  • the fermented product is filtered with a 50 mesh sieve, and the filtrate and the packaging are collected, and stored at room temperature in the dark, thereby obtaining a strong antioxidant active enzyme product.
  • the enzyme product obtained by the present invention had a DPPH clearance rate of 97.3%, a superoxide anion clearance rate of 96.9%, and a hydroxyl radical scavenging rate of 98.3% (according to Dong Yinqi et al., Food Science and Technology, 2009, 34(3). ): determined as described in 192-196).

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Abstract

公开了一种具有强抗氧化活性的酵素产品及其制备方法。所述酵素产品的DPPH清除率为不少于80％；超氧阴离子清除率为不少于80％；羟自由基清除率为不少于80％。所述的方法包括用选自生姜、木瓜、藕、山药、梅子、冬瓜、苦瓜、猴头菇、猕猴桃、葡萄、冰糖橙、西红柿、黑豆、和香蕉的一或多种材料为原料，通过益生菌发酵制得。

Description

一种强抗氧化活性酵素产品及其制备方法 技术领域
本发明涉及具有强抗氧化活性的酵素产品及其制备方法。
背景技术
酵素一般是指以蔬菜、水果等天然农产品为原料，经过酵母、乳酸菌、醋酸杆菌等益生菌发酵而成的产品。由于是利用各种水果和蔬菜等物质发酵而成，因此含有丰富的维生素、矿物质、膳食纤维、以及各类活性酶和活性小分子肽，且由于完成了初步的消化，高分子物质经过分解变成了便于人体吸收的营养物质，所以，酵素进入肠胃后，不需要再次经过消化，即可直接被身体吸收，可以有效的减轻身体各器官的负担。
抗氧化是抗氧自由基的简称。氧自由基是人体利用氧气进行代谢时所产生的一类不稳定的，具有氧化性的物质。氧自由基非常不稳定，容易造成生物膜系统的损伤以及细胞内氧化磷酸化的障碍，是人体疾病、衰老和死亡的直接参与者，对人体的健康和长寿危害非常之大。所以有学者将氧自由基称为万病之源，可以说机体抗氧化的能力越强，就越健康，生命也越长。因此，如何增强产品的抗氧化能力一直就是保健品、化妆品生产企业最为主要的研发方向之一，也是市场最重要的功能性诉求之一。
目前，市场上的各种酵素商品琳琅满目，补充体内氨基酸、美容、减肥的酵素产品也数不胜数，但大部分的酵素产品都仅仅是宣传功效，并未见某种产品有相关的数据支撑。且传统的酵素生产需要经过1～3年的多次发酵，不仅生产周期长，影响企业对市场的判断，而且在发酵的过程中还容易引起一些杂菌的污染，从而产生一些对人体有害的物质。
因此，发明一种生产简单、周期短、食用安全、功能明确的强抗氧化能力的酵素产品就显得尤为重要。
发明内容
本申请提供了一种具有强抗氧化活性的酵素产品及其制备方法。所述方 法是在水果和蔬菜等原料物质中接入益生菌进行发酵。
本文中，“强抗氧化活性”用DPPH清除率、超氧阴离子清除率、和/或羟自由基清除率的百分比数值来指示。所述清除率的测定方法可参见，例如，董银卯等，“火龙果酵素生物活性的初步研究”，食品科技，2009,34(3):192-196。具体地，本申请的酵素产品具有以下抗氧化活性：
-DPPH清除率为不少于80％，优选不少于85％，更优选不少于88％，更优选不少于89％，更优选不少于90％，更优选不少于91％，更优选不少于92％，更优选不少于93％，更优选不少于94％，更优选不少于95％，最优选不少于96％；
-超氧阴离子清除率为不少于80％，优选不少于85％，更优选不少于88％，更优选不少于89％，更优选不少于90％，更优选不少于91％，更优选不少于92％，更优选不少于93％，更优选不少于94％，更优选不少于95％，最优选不少于96％；和/或
-羟自由基清除率为不少于80％，优选不少于85％，更优选不少于88％，更优选不少于89％，更优选不少于90％，更优选不少于91％，更优选不少于92％，更优选不少于93％，更优选不少于94％，更优选不少于95％，更优选不少于96％，更优选不少于97％，最优选不少于98％。
本申请的制备方法的原料包括选自以下的一或多种材料：生姜、木瓜、藕、山药、梅子、冬瓜、苦瓜、猴头菇、猕猴桃、葡萄、冰糖橙、西红柿、黑豆、香蕉。相信本领域技术人员能够认可，在这些材料的基础上，增加或减少几种材料，也会获得如本申请所述的强抗氧化活性酵素产品。因此，在优选实施方案中，本申请的原料比该组合多或少1～5种材料。在一个具体实施方案中，本申请的原料就是所列全部材料的组合。
更具体地，本申请的酵素产品采用了以下的原料(以质量计)：
生姜10～40份、木瓜20～60份、藕10～20份、山药10～30份、梅子50～90份、冬瓜30～40份、苦瓜10～30份、猴头菇10～20份、猕猴桃80～100份、葡萄60～90份、冰糖橙60～90份、西红柿50～70份、黑豆50～100份、香蕉40～80份；其中优选地，生姜为20～30份，和/或木瓜为30～50份，和/或山药为10～20份，和/或苦瓜为30份，和/或葡萄为90份，和/或冰糖橙为90份，和/或西红柿为70份，和/或梅子为50～80份，和/或黑豆为60～80份，和/或香蕉为60份。
为了方便后续操作，可以将原料切成小块，例如0.5～1cm的小块；切好的原料可以装入榨汁机或其它匀浆器具中，按照每公斤原料600-800g的比例加入低聚异麦芽糖，匀浆，用食用醋或者食用氢氧化钠溶液调整pH值至6.5～7.2，然后可以不灭菌(例如将原料放置在无菌或已消毒容器内，发酵时间不超过12小时)或者经高温灭菌，例如121℃30～60min。
用于发酵的益生菌是常见的那些，例如酵母菌(Saccharomyces)，乳酸菌(Lactobacillus)，双歧杆菌(Bifidobacterium)、乳球菌(Lactococcus)，醋酸杆菌(Acetobacterium)等等，但不限于此。在具体实施方案中，本申请选用了酵母菌、乳酸菌和醋酸杆菌。在更优选实施方案中，先进行酵母菌和乳酸菌的混合发酵，再进行醋酸杆菌的发酵。在这样的两步发酵方案中，第一步，向上述匀浆产物中加入1～3‰(总原料质量分数)酵母菌(百万级活菌数)、和1～3‰(总原料质量分数)乳酸菌(百万级活菌数)，密封，于25～38℃静置发酵5～10天；第二步，加入1～3‰(总原料质量分数)醋酸杆菌(百万级活菌数)，密封，于25～35℃静置发酵5～10天。具体的发酵温度和发酵时间等条件可以由本领域技术人员依据经验和所选用的具体菌种等因素来确定。例如，发酵温度可以是25～35℃，或25～30℃，或28～30℃。就酵素产品的抗氧化活性而言，发酵温度可以在所述的范围内波动，例如，向上或向下波动不超过2℃；发酵时间也可以波动，例如多或少1～3天。
经过上述发酵后的产品就是本申请的酵素产品。
为了销售的方便，可以将所述酵素产品进一步用30～50目筛过滤，收集滤液、调味、包装，常温避光保存。
本申请是以水果和蔬菜等食材为原料，通过接入益生菌进行发酵生产强抗氧化活性酵素产品，本申请的方法操作简单，不仅大大的缩短了酵素的生产期，还避免了酵素生产过程中杂菌的污染和有害物质的产生。
经检测，本发明生产的强抗氧化活性酵素产品对DPPH、超氧阴、羟自由基的均具有很强的清除率，说明应用本发明生产的酵素产品抗氧化性很强，具有很好的美容、抗衰老功效。
更具体举例地，本申请涉及：
1.一种强抗氧化酵素产品的制备方法，其原料包括选自生姜、木瓜、藕、山药、梅子、冬瓜、苦瓜、猴头菇、猕猴桃、葡萄、冰糖橙、西红柿、黑豆、和香蕉中的一或多种材料，所述产品是通过益生菌发酵制得。
2.项1的方法，其中所述酵素产品的抗氧化性能达到：
-DPPH清除率为不少于80％；
-超氧阴离子清除率为不少于80％；和/或
-羟自由基清除率为不少于80％。
3.项2的方法，其中DPPH清除率为不少于85％，88％，89％，90％，91％，92％，93％，94％，95％，或96％。
4.项2或3的方法，其中超氧阴离子清除率为不少于85％，88％，89％，90％，91％，92％，93％，94％，95％，或96％。
5.项2～4之一的方法，其中羟自由基清除率为不少于85％，88％，89％，90％，91％，92％，93％，94％，95％，96％，97％，或98％。
6.项1～5之一的方法，其中的原料是比该组合的全部材料少1～5种材料的亚组合。
7.项1～5之一的方法，其中的原料就是所列全部材料的组合。
8.项1～7之一的方法，其中的原料(以重量计)为：生姜10～40份、木瓜20～60份、藕10～20份、山药10～30份、梅子60～90份、冬瓜30～40份、苦瓜10～30份、猴头菇10～20份、猕猴桃80～100份、葡萄60～90份、冰糖橙60～90份、西红柿50～70份、梅子50～80份、黑豆50～100份、香蕉40～80份。
9.项8的方法，其中生姜为20～30份，和/或木瓜为30～50份，和/或山药为10～20份，和/或苦瓜为30份，和/或葡萄为90份，和/或冰糖橙为90份，和/或西红柿为70份，和/或梅子为50～80份，和/或黑豆为60～80份，和/或香蕉为60份。
10.项1～9之一的方法，其中所述益生菌是酵母菌、乳酸菌、和醋酸杆菌。
11.项10的方法，其特征在于，采用两步发酵法，先用酵母菌和乳酸菌发酵，后用醋酸杆菌发酵；
12.项10或11的方法，其特征在于，所述的酵母菌和乳酸菌都选用百万级活菌数的菌液、并按1～3‰(总原料质量分数)的量接种，于25～38℃静置密封发酵5～10天。
13.项10～12之一的方法，其特征在于，所述的醋酸杆菌选用百万级活菌数的菌液、并按1～3‰(总原料质量分数)的量接种，于25～35℃静置发 酵5～10天。
14.项12或13的制备方法，其中的发酵温度为25-35℃。
15.项12或13的制备方法，其中的发酵温度为28-30℃。
16.酵素产品，是按项1～15之一的方法制得。
为了进一步举例说明，本申请给出以下实施例，但应理解，本发明的保护范围不限于这些实施例的具体举例。
实施例1
按重量称取生姜20份、木瓜30份、藕10份、山药20份、梅子90份、冬瓜40份、苦瓜30份、猴头菇20份、猕猴桃80份、葡萄90份、冰糖橙90份、西红柿70份、黑豆80份、香蕉60份，所有原料均切成0.5～1cm的小块；
将切好的原料装入榨汁机，按照每公斤原料600g的比例加入低聚异麦芽糖，匀浆，用氢氧化钠溶液调整pH值至6.5，后置于121℃高温灭菌30min；
灭菌后，在无菌环境中往原料中加入1‰(总原料质量分数)酵母菌菌剂(酿酒酵母，CGMCC编号2.3973，百万级活菌数)、加入1‰(总原料质量分数)乳酸菌菌剂(布氏乳杆菌，CGMCC编号1.3114，百万级活菌数)，密封，于28℃环境下静置发酵10天；
后加入3‰(总原料质量分数)醋酸杆菌菌剂(醋酸杆菌沪酿1.01，百万级活菌数)，于30℃环境下静置发酵7天；
将发酵后的产品用50目筛过滤，收集滤液、调味、包装，常温避光保存，即得强抗氧化活性酵素产品。
经测定，应用本发明得到的酵素产品，DPPH清除率为96.6％、超氧阴离子清除率为96.7％、羟自由基清除率为99.2％(按董银卯等，食品科技,2009,34(3):192-196所述来测定)。
实施例2
按重量称取生姜30份、木瓜50份、藕20份、山药10份、梅子60份、冬瓜30份、苦瓜30份、猴头菇10份、猕猴桃100份、葡萄90份、冰糖橙90份、西红柿70份、梅子80份、黑豆60份、香蕉60份，所有原料均切成0.5～1cm的小块；
将切好的原料装入榨汁机，按照每公斤原料700g的比例加入低聚异麦芽糖，匀浆，氢氧化钠溶液调整pH值至7.0，后置于121℃高温灭菌30min；
灭菌后，在无菌环境中往原料中加入1‰(总原料质量分数)酵母菌菌剂(奥默毕赤酵母，CGMCC编号2.1803，百万级活菌数)、加入3‰(总原料质量分数)乳酸菌菌剂(植物乳杆菌，CGMCC编号1.6971，百万级活菌数)，密封，于30℃环境下静置发酵7天；
后加入3‰(总原料质量分数)醋酸杆菌菌剂(恶臭醋酸杆菌AS.1.41，百万级活菌数)，于28℃环境下静置发酵5天；
将发酵后的产品用50目筛过滤，收集滤液、包装，常温避光保存，即得强抗氧化活性酵素产品。
经测定，应用本发明得到的酵素产品，DPPH清除率为97.3％、超氧阴离子清除率为96.9％、羟自由基清除率为98.3％(按董银卯等，食品科技,2009,34(3):192-196所述来测定)。

Claims (10)

  1. 一种强抗氧化酵素产品的制备方法，其原料包括选自生姜、木瓜、藕、山药、梅子、冬瓜、苦瓜、猴头菇、猕猴桃、葡萄、冰糖橙、西红柿、黑豆、和香蕉中的一或多种材料，所述产品是通过益生菌发酵制得。
  2. 权利要求1的制备方法，其中所述酵素产品的抗氧化性能达到：DPPH清除率不少于80％；超氧阴离子清除率不少于80％；和/或羟自由基清除率不少于80％。
  3. 权利要求1或2的方法，其中的原料比所述全部材料少1～5种材料。
  4. 权利要求1或2的方法，其中的原料就是所列全部材料的组合。
  5. 权利要求1～4之一的方法，其中所述益生菌是酵母菌、乳酸杆菌、和醋酸杆菌。
  6. 权利要求5的方法，其特征在于，采用两步发酵法，先用酵母菌和乳酸菌发酵，后用醋酸杆菌发酵；
  7. 权利要求5或6的方法，其特征在于，所述的酵母菌和乳酸菌都选用百万级活菌数的菌液、并按总原料质量分数为1～3‰的量接种，于25～38℃静置密封发酵5～10天。
  8. 权利要求5-7之一的方法，其特征在于，所述的醋酸杆菌选用百万级活菌数的菌液、并按总原料质量分数为1～3‰的量接种，于25～35℃静置发酵5～10天。
  9. 权利要求7或8的方法，其中的发酵温度为25-35℃，优选28-30℃。
  10. 酵素产品，是按权利要求1-9之一的方法制得。
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