WO2019090977A1 - 一种功能性菊芋果酒及其制备方法 - Google Patents

一种功能性菊芋果酒及其制备方法 Download PDF

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WO2019090977A1
WO2019090977A1 PCT/CN2018/073556 CN2018073556W WO2019090977A1 WO 2019090977 A1 WO2019090977 A1 WO 2019090977A1 CN 2018073556 W CN2018073556 W CN 2018073556W WO 2019090977 A1 WO2019090977 A1 WO 2019090977A1
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jerusalem artichoke
fermentation
wine
parts
homogenate
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PCT/CN2018/073556
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English (en)
French (fr)
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左兆河
张秀波
杨诚
杨慧敏
史建伟
刘兴岭
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深圳瑞德源健康科技有限公司
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Publication of WO2019090977A1 publication Critical patent/WO2019090977A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

Definitions

  • the invention relates to the technical field of food processing, in particular to a functional Jerusalem artichoke wine and a preparation method thereof.
  • Helianthus tuberosus L also known as Jerusalem artichoke, devil's ginger
  • Jerusalem artichoke has a two-way regulation of blood sugar, which can reduce blood sugar in diabetic patients on the one hand, and increase blood sugar in patients with hypoglycemia on the other hand.
  • Jerusalem artichoke has dehydration of water, clearing heat and cooling blood, benefiting the stomach and neutralizing, reducing swelling effect, suitable for patients with diabetes, edema, and dysuria.
  • the mature grape fruit has a rich yeast flora attached to the epidermis.
  • the yeast grows and grows year after year, gradually adapting to the local soil environment, climatic conditions and grape varieties, and due to long-term nature.
  • the selection function has formed a special strain suitable for brewing different strains of wine, which can be well adapted to the fermentation environment of the juice, and obtain a high-quality fruit wine with better taste and transparent color.
  • the invention patent uses fresh Jerusalem artichoke tuber and grape as main raw materials, and adds Jerusalem artichoke bud, Jerusalem artichoke flower and Taishan locust grass, and ferments the yeast with rich skin of grape fruit, and obtains multiple effects of Jerusalem artichoke tuber, Jerusalem artichoke flower and grape. Jerusalem artichoke wine.
  • the invention aims at the deficiencies of the prior art, and provides a functional Jerusalem artichoke wine capable of regulating human immunity and anti-aging and a preparation method thereof.
  • the present invention is achieved by the following technical solution, providing a functional Jerusalem artichoke wine, the functional Jerusalem artichoke wine being made of the following parts by mass:
  • the functional Jerusalem artichoke wine provided by the invention has the active ingredients of Jerusalem artichoke shoots, Jerusalem artichoke flowers, grape seeds and Taishan Cordyceps militaris on the basis of the inulin-rich tubers, and the obtained Jerusalem artichoke wine has chlorogenic acid, Cordycepin, flavonoids and proanthocyanidins, a variety of substances synergistically, so that functional Jerusalem artichoke wine has the function of enhancing human immunity and scavenging free radicals.
  • the invention also provides a method for preparing functional Jerusalem artichoke wine, which method is carried out as follows:
  • the Jerusalem artichoke bud contains tea polyphenols and catechins. Tea polyphenols and catechins have astringent properties and are irritating to the gastric mucosa. Therefore, the Jerusalem artichoke shoots have not been fully utilized in the food field for a long time.
  • the invention ferments the Jerusalem artichoke shoots mixed with the Jerusalem artichoke flower homogenate, performs biological oxidation, and performs a series of oxidation processes on the catechins and tea polyphenols by using the oxidases contained in the leaves themselves to form the oxidation intermediate product theaflavins.
  • theaflavin reduce the astringency of tea polyphenols and catechins, reduce the stimulation of gastric mucosa, and at the same time make the fermentation products have the effect of lowering blood fat and preventing cardiovascular and cerebrovascular diseases; after mixing the Jerusalem artichoke shoots and Jerusalem artichoke flowers homogenate Fermentation can also promote the full fusion of the main active constituents of chlorogenic acid and the main active flavonoids in Jerusalem artichoke buds, and the use of polyphenol oxidase in the buds of Jerusalem artichoke to break down the tannins in Jerusalem artichokes.
  • the odorous substance promotes the synergistic effect of its main ingredients and increases the taste of the product.
  • the above components are mixed and fermented, the components are thoroughly mixed, and fermented under the action of S. cerevisiae, without adding an exogenous starter, the fermentation is more targeted, the fermentation efficiency is greatly improved, and each activity is simultaneously
  • the ingredients are fused in the fermentation broth to make the product's Jerusalem artichoke wine have a soft, mellow and uniform taste.
  • step S05 The fermentation broth obtained in the step S04 is filtered in a sterile environment, and after solid-liquid separation, the filtrate is poured back to the fermenter, and the residue is homogenized and then poured back to the fermenter.
  • the residue obtained after filtration contains grape seed which has not been fermented, and after the residue is homogenized, the unfermented grape seed can be sufficiently broken, and the proanthocyanidin oligomer and vitamin E contained therein are released to be fully dissolved in the wine.
  • Proanthocyanidin oligomers have strong free radical scavenging ability and in vivo activity, and have the effects of beauty and beauty, improving sleep and alleviating menopausal syndrome.
  • S06 The Taishan Cordyceps militaris is ground into a powder and sieved, and ultrasonically crushed and extracted in water, and the extract is concentrated, added to the fermenter, stirred uniformly, and subjected to secondary fermentation.
  • cordycepin which is a nucleotide active ingredient, which has the functions of regulating human immunity, anti-tumor, anti-aging, and eliminating free radicals in the body; in the secondary fermentation process, in microorganisms and alcohol Under the action of the grape seed and Taishan Cordyceps militaris active ingredient proanthocyanidin oligomer and cordycepin can be fully dissolved, so that the fermentation product has a stronger role in regulating immunity and anti-aging.
  • step S07 The fermentation product obtained in the step S06 is filtered, and the filtrate is degassed and then sterilized to obtain a functional Jerusalem artichoke wine.
  • the Jerusalem artichoke tuber is homogenized by a colloid mill, and the working pressure of the colloid mill is 300-500 kgf/cm 2 and the homogenization time is 10-30 min.
  • the weather is clear from 9:00 to 10:00, and the dewdrop on the Jerusalem artichoke flower is evaporated and dried, and then washed and dried to obtain .
  • the content of many trace elements in the flower buds is higher than that in the blooming Jerusalem artichoke flowers.
  • the content of trace elements in the flower buds of Jerusalem artichoke is: 1462mg/kg, Ca content 5621mg/kg, Fe content 77mg/kg, Zn content 16mg/kg, Mn content 16mg/kg; trace element content in full bloom Jerusalem artichoke flower: Mg content 709mg /kg, Ca content 2218mg / kg, Fe content 51mg / kg, Zn content 10mg / kg, Mn content 6.1mg / kg, therefore, it is preferred to use Jerusalem artichoke flower buds as raw materials to prepare Jerusalem artichoke flower homogenate.
  • the Jerusalem artichoke flower homogenate prepared by the Jerusalem artichoke flower bud is mixed with the Jerusalem artichoke shoots for fermentation.
  • the trace elements and active substances in the flower bud are more likely to play a role in the fermentation process, and promote the active ingredients of the Jerusalem artichoke shoots. Synergistic synergy to increase the taste and nutrient content of the product.
  • the Jerusalem artichoke flower is homogenized by a high-pressure homogenizer.
  • the working pressure of the high-pressure homogenizer is 150-200 bar, and after homogenization, the sieve is passed through a 50-100 mesh sieve to obtain a Jerusalem artichoke flower homogenate.
  • the prepared Jerusalem artichoke shoots are obtained by washing and drying the top of the Jerusalem artichoke in the growing season; the thickness of the Jerusalem artichoke shoots is 10-20 cm, and the indoor temperature during fermentation is 25 At -35 ° C, the relative humidity of the air in the reactor is 60-80%, and the fermentation time is 12-36 hours.
  • Fermentation conditions are very important for the fermentation process. According to the optimization experiment of the present invention, the fermentation effect is best when the fermentation conditions are used for the fermentation, and the obtained products are the most in terms of taste and nutrient content. Excellent.
  • the grape roots retain 2-3 mm of grape stems
  • the fermentation temperature is 30-40 ° C
  • the fermentation time is 15-30 days
  • the stirring is repeated twice a day during the fermentation.
  • the grape stems at the roots of the grape fruit can prevent the grape skin from being contaminated during washing.
  • the fermentation broth obtained in the step S04 is filtered in a sterile environment, and the sieve is 50 mesh.
  • the filtrate is poured back to the fermenter, and the residue is homogenized. It is poured back to the fermenter, and the residue is homogenized by a high-pressure homogenizer.
  • the working pressure of the high-pressure homogenizer is 150-250 bar.
  • the filtrate is degassed in a vacuum degasser, and the degree of vacuum during vacuum degassing is 0.05-0.5 MPa, and the temperature is 30-40 °C.
  • the method further comprises: S08: the sterilized wine liquid in the step S07 is sealed in a sterilized glass bottle, and the functional Jerusalem artichoke wine product is obtained; wherein the glass bottle is sterilized by a high pressure method. Steam sterilization, sterilization temperature is 121 ° C, sterilization time is 15-20min.
  • the steps of the method for preparing the Jerusalem artichoke wine are complementary and indispensable, and are an organic whole.
  • the invention takes the material from a single raw material (for example, the selection of the Jerusalem artichoke flower) and the treatment (for example, the raw material is In what form, how to mix and match between different raw materials, the optimal selection was made, and finally the Jerusalem artichoke wine with good flavor, taste and nutrition was prepared.
  • the active substances contained in the Jerusalem artichoke shoots, Jerusalem artichoke flowers, grape seeds and Taishan Cordyceps sinensis have the functions of scavenging free radicals and inhibiting lipid peroxidation, and the antioxidant activities are obvious when the four substances are used in combination. Higher than a single component, indicating synergy between the active ingredients, the interaction of each active ingredient produces significantly greater antioxidant capacity than a single component.
  • the invention uses fresh Jerusalem artichoke tuber and grape fruit as the main raw materials to prepare Jerusalem artichoke health fruit wine, no external source added yeast, and fermentation using yeast of grape skin, so that the fermentation process is more targeted and the fermentation efficiency is improved. .
  • the Jerusalem artichoke shoots added in the present invention undergo a biological fermentation process, and catechins and tea polyphenols form theaflavins and thearubigin under the action of oxidase during the fermentation process, thereby reducing the irritation to the gastric mucosa, and at the same time It has the effect of lowering blood fat and preventing cardiovascular and cerebrovascular diseases, and at the same time removing a large amount of tannins, so that the finished Jerusalem artichoke wine has no bitter taste.
  • the Jerusalem artichoke wine obtained by the invention has low alcohol content and rich in inulin, chlorogenic acid and proanthocyanidin oligomers, and does not cause large fluctuations in blood pressure and blood sugar level after drinking, and at the same time Hypertension and hyperglycemia symptoms have a significant improvement.
  • the present embodiment provides a functional Jerusalem artichoke wine comprising the following components in mass parts: 75 parts of Jerusalem artichoke tuber, 75 parts of grape fruit pieces, 15 parts of Jerusalem artichoke shoots, 15 parts of Jerusalem artichoke flower, and 20 parts of Cordyceps militaris.
  • step S04 The Jerusalem artichoke homogenate obtained in the step S01 and the fermentation product obtained in the step S03 are placed in a fermenter containing grape fruit pieces, and the grape fruit pieces are broken, and the broken grape fruit pieces are mixed with the Jerusalem artichoke homogenate. Evenly, the fermentation was allowed to stand for 20 days, the fermentation temperature was 35 ° C, and the mixture was stirred twice a day during the fermentation.
  • step S05 The fermentation broth obtained in the step S04 is passed through a 50 mesh filter in a sterile environment, and after solid-liquid separation, the filtrate is poured back to the fermenter, and the residue is homogenized by a high-pressure homogenizer and then returned to the fermentation. Tank; when the residue is homogeneous, the working pressure of the high pressure homogenizer is 200 bar.
  • the fermentation product obtained in the step S06 is passed through a 50 mesh sieve and then degassed in a vacuum degasser.
  • the vacuum degree of the vacuum degasser is 0.05 MPa
  • the temperature is 40 ° C
  • the gas is degassed.
  • the liquid is filtered and sterilized by a sterilization plate and a sterilization membrane to obtain a functional Jerusalem artichoke wine.
  • the sterilized wine liquid in the step S07 is filled into a 500 mL sterilized glass bottle, and the glass bottle is filled with 450 mL to obtain a functional Jerusalem artichoke wine product; wherein, the glass bottle is extinguished.
  • the bacteria method is autoclaving, the sterilization temperature is 121 ° C, and the sterilization time is 20 min.
  • the present embodiment provides a functional Jerusalem artichoke wine comprising the following components by mass: 100 parts of Jerusalem artichoke tuber, 50 parts of grape fruit pieces, 20 parts of Jerusalem artichoke shoots, 20 parts of Jerusalem artichoke flower, and 10 parts of Cordyceps militaris.
  • step S03 After the prepared Jerusalem artichoke shoots are uniformly mixed with the Jerusalem artichoke flower homogenate obtained in the step S02, the kale leaves are repeatedly kneaded for 60 minutes until the Jerusalem artichoke leaves are evenly formed into strips, and then evenly spread, the thickness is 20 cm, and the cotton wool cloth is used for it. After the cover was fermented for 36 h, the indoor temperature during fermentation was controlled at 35 ° C, and the indoor relative humidity was controlled at 70%.
  • the fermentation broth obtained in the step S04 is passed through a 50 mesh filter in a sterile environment. After solid-liquid separation, the filtrate is returned to the fermenter, and the residue is homogenized by a high-pressure homogenizer and then returned to the fermenter. When the residue is homogeneous, the working pressure of the high pressure homogenizer is 150 bar.
  • S06 The Taishan Cordyceps militaris is ground into a powder, sieved, and repeatedly subjected to ultrasonication in hot water for extraction, and the extract is repeatedly concentrated and added to the fermenter to be uniformly stirred for secondary fermentation;
  • the fermentation product obtained in the step S06 is passed through a 50 mesh screen and then degassed in a vacuum degasser.
  • the working vacuum degree of the vacuum degasser is 0.3 MPa
  • the temperature is 35 ° C
  • the gas is degassed.
  • the liquid is filtered and sterilized by a sterilization plate and a sterilization membrane to obtain a functional Jerusalem artichoke wine.
  • the sterilized liquor in the step S07 is filled into a 500 mL sterilized glass bottle, and the glass bottle is filled with 450 mL to obtain a functional Jerusalem artichoke wine product; wherein, the glass bottle is extinguished.
  • the bacteria method is autoclaving, the sterilization temperature is 121 ° C, and the sterilization time is 20 min.
  • the present embodiment provides a functional Jerusalem artichoke wine comprising the following components in parts by mass: 120 parts of Jerusalem artichoke tuber, 100 parts of grape fruit pieces, 25 parts of Jerusalem artichoke shoots, 25 parts of Jerusalem artichoke flower, and 10 parts of Cordyceps militaris.
  • step S03 After the prepared Jerusalem artichoke shoots are uniformly mixed with the Jerusalem artichoke flower homogenate obtained in the step S02, the kale leaves are repeatedly kneaded for 90 minutes until the Jerusalem artichoke leaves are evenly formed into strips, and then evenly spread, the thickness is 10 cm, and the cotton wool cloth is used for the smoothing. Fermentation for 12 h after occlusion, the indoor temperature during fermentation was controlled at 25 ° C, and the indoor relative humidity was controlled at 80%.
  • step S05 The fermentation broth obtained in the step S04 is passed through a 50 mesh sieve in a sterile environment, and after solid-liquid separation, the filtrate is poured back to the fermenter, and the residue is homogenized by a high-pressure homogenizer and then returned to the fermentation. Tank; when the residue is homogeneous, the working pressure of the high pressure homogenizer is 250 bar.
  • the fermentation product obtained in the step S06 is passed through a 50 mesh screen and then degassed in a vacuum degasser.
  • the working vacuum degree of the vacuum degasser is 0.5 MPa
  • the temperature is 30 ° C
  • the gas is degassed.
  • the liquid is filtered and sterilized by a sterilization plate and a sterilization membrane to obtain a functional Jerusalem artichoke wine.
  • the sterilized liquor in the step S07 is filled into a 500 mL sterilized glass bottle, and the glass bottle is filled with 450 mL to obtain a functional Jerusalem artichoke wine product; wherein, the glass bottle is extinguished.
  • the bacteria method was autoclaved, the sterilization temperature was 121 ° C, and the sterilization time was 15 min.
  • step S03 the prepared Jerusalem artichoke shoots are uniformly stirred with the Jerusalem artichoke flower homogenate obtained in the step S02, and then the fermentation is not carried out, and the preparation is directly placed in the step S04.
  • the other conditions were exactly the same as in Example 3.
  • the difference between this embodiment and the third embodiment is that the Jerusalem artichoke flower homogenate is prepared by using the blooming Jerusalem artichoke flower as the raw material in the step S03, and other conditions are completely the same as those in the third embodiment.
  • the physical and chemical indicators of the Jerusalem artichoke wine obtained by the technical route in Examples 1-3 of the present invention are Sensory evaluation, free radical scavenging ability, animal experiments, and microbial index studies are used to further illustrate the efficacy of the present invention.
  • the Jerusalem artichoke wine obtained by the embodiment of the present invention and the commercially available Ningxia red wine and Bairui Changbai Mountain blueberry wine are respectively selected for alcohol content (GB5009.225-2016) and reducing sugar content. (GB 5009.7-2016) and determination of total amino acids (GB/T8314-2002) and dry extracts (GB/T 15038-2006). The results are shown in Table 1.
  • Comparative Example 3 is a commercially available Ningxia red wine.
  • Comparative Example 4 is Bairui Changbai Mountain Blueberry Wine.
  • the Jerusalem artichoke wine obtained in the examples of the present invention is higher than the commercially available health wine wine in terms of alcohol content, total amino acid amount, total reducing sugar content and dry extract content, and has high nutritional value.
  • the Jerusalem artichoke wine obtained in Examples 1 to 3 of the present invention was used as a test group, and Comparative Example 1, Comparative Example 2, and commercially available Ningxia Red Wine and Bairui Changbai Mountain Blueberry Wine were used as a control group according to the sensory evaluation method (GB/T 10221- 2012), judged by 30 judges with sensory evaluation qualifications, gave a description of the characteristics and scores, out of 100 points, the results were averaged, and the evaluation items included color, aroma, taste and typical aspects for sensory evaluation analysis.
  • the evaluation criteria refer to the wine sensory evaluation standard (GB/T 15037-2006, GB/T 15038-2006).
  • Comparative Example 1 is a commercially available Ningxia Red Wine
  • Comparative Example 2 is a Bairui Changbai Mountain Blueberry Wine.
  • Example 2 30 28 28 86
  • Example 3 28 twenty four 32 84 Comparative example 1 twenty two twenty one twenty two 65 Comparative example 2 twenty three twenty two twenty three 68 Comparative example 3 20 20 twenty one 61 Comparative example 4 19 twenty one 20 60
  • the Jerusalem artichoke wine obtained in the examples of the present invention was stored under normal temperature conditions and a relative humidity of 80% for at least 6 months, and the total number of food hygiene microbial colonies (GB/T 4789.2-2010) and coliforms during storage were determined. GB/T 4789.3-2010) and related pathogenic bacteria (Salmonella, Shigella, Vibrio parahaemolyticus, etc.), the results are shown in Table 4.
  • Table 4 Microbiological indicators of Jerusalem artichoke wine food hygiene
  • composition of the invention contains active ingredients such as chlorogenic acid, flavonoids, proanthocyanidins and cordycepic acid, and has strong ability to scavenge free radicals.
  • active ingredients such as chlorogenic acid, flavonoids, proanthocyanidins and cordycepic acid. This experiment combines in vitro experiments with animal experiments to scavenge free radicals. The antioxidant activity was tested in the following manner:
  • hydroxyl radical ( ⁇ OH) scavenging rate was calculated by ferrous sulfate-hydrogen peroxide method; lipid oxidation inhibition rate and DPPH clearance rate were measured by colorimetric method.
  • mice 160 healthy rats were selected and used in both groups. They were randomly divided into 8 groups, 20 in each group. The first three groups were fed regularly with the Jerusalem artichoke wine and normal feed obtained in Examples 1-3. The fourth group was a blank control group. Normal diet and drinking water; Groups 5 and 6 were fed regularly with Jerusalem artichoke wine and normal feed from Comparative Example 1 and Comparative Example 2; the other two groups were fed with commercially available health wine and normal diet, and 8 groups were measured after 30 days of feeding. The changes of superoxide dismutase (SOD) activity, malondialdehyde value (MDA) and total antioxidant capacity (T-AOC) in rat serum were as shown in Table 7.
  • SOD superoxide dismutase
  • MDA malondialdehyde value
  • T-AOC total antioxidant capacity
  • the blank control group was fed normal drinking water; the proportions 3 and 4 were fed to the commercially available Ningxia red wine and Bairui Changbai Mountain blueberry wine respectively.
  • SOD activity was determined by nitroblue tetrazolium (NBT) photochemical reduction colorimetric method; malondialdehyde value (MDA) was determined by 2-thiobarbituric acid (TBA) colorimetric method; The antioxidant capacity (T-AOC) was determined by the FRAP method.
  • NBT nitroblue tetrazolium
  • MDA malondialdehyde value
  • TAA 2-thiobarbituric acid
  • T-AOC antioxidant capacity
  • the values of each group in the above Table 7 are the average values of 25 rats per group.
  • the Jerusalem artichoke wine obtained in each of the examples of the present invention has a remarkable effect in increasing serum SOD and T-AOC activity in rats, and at the same time It also has a strong effect of lowering the MDA value.
  • the Jerusalem artichoke wines of Examples 1 to 3 of the present invention were consumed by middle-aged and elderly people to observe the effect of the Jerusalem artichoke wine in improving the antioxidant activity of human serum.
  • Experimental staff 120 people from the middle and old ages in the region, including 60 males and 60 females. They were randomly divided into three experimental groups and three control groups, each containing 10 males and 10 females.
  • the control group and the experimental group had the same diet, the same work and rest, the control group 3 was the blank control, and the experimental group was fed with 50 mL of the Jerusalem artichoke wine provided by the present invention half an hour after the meal on the basis of the control group 3, the experimental group 1
  • the Jerusalem artichoke wine prepared in Example 1 was added
  • the experimental group 2 was fed with the Jerusalem artichoke wine prepared in Example 2
  • the experimental group 3 was supplemented with the Jerusalem artichoke wine prepared in Example 3.
  • 50 mL of the Jerusalem artichoke wine provided in Comparative Example 1 and Comparative Example 2 was added half a hour after the meal on the basis of the control group 3, respectively.
  • Four weeks were used as a course of treatment. After each course of treatment, each control group and each experimental group were randomly selected. After taking blood, the serum was separated and the relevant antioxidant system indicators were determined. The results are shown in Table 8 below.
  • the present invention was verified by 7 groups of animal experiments, wherein 3 groups of hyperglycemia mice were added with the Jerusalem artichoke wine prepared in Example 1, Example 2, and Example 3, and the fourth group and the fifth group of hyperglycemia mice.
  • the Jerusalem artichoke wine prepared in Comparative Example 1 and Comparative Example 2 was added to the diet, and the last two groups were fed with normal animal feed, which were used as a hyperglycemia control group and a blank control group, respectively, and were treated for one week.
  • the blood glucose data of fasting blood glucose and two hours after meal were collected before and after treatment. The results were statistically analyzed. The results showed that p ⁇ 0.05, the difference was statistically significant.
  • the hyperglycemic control group refers to feeding normal animal feed after induction of hyperglycemia symptoms.
  • the blank control group refers to the feeding of normal animal feed without inducing symptoms of hyperglycemia.
  • the Jerusalem artichoke wine prepared in the first embodiment to the third embodiment of the present invention was used for a diabetic for a period of time to prove the hypoglycemic effect of the Jerusalem artichoke wine of the embodiment of the present invention.
  • Experimental staff A total of 120 outpatients and inpatients with complete data were randomly divided into three treatment groups and three control groups: 1:20 in the treatment group, 2:20 in the treatment group, and 3 in the treatment group: 20 cases, control group 1:20, control group 2:20, control group 3:20, treatment group age 30-60 years, duration of disease 0.5-14 years, control group age 23-58 years, duration of disease 1.5-12 years.
  • the three control groups and the three treatment groups had the same diet and the same diet.
  • the treatment group added 50 mL of the Jerusalem artichoke wine provided by the present invention half an hour after the meal on the basis of the control group 3, and the treatment group 1 was fed.
  • the Jerusalem artichoke wine prepared in Example 1 was fed with the wine prepared in Example 2, and the treatment group 3 was fed with the wine prepared in Example 3.
  • 50 mL of the Jerusalem artichoke wine provided in Comparative Example 1 and Comparative Example 2 was added half a hour after the meal on the basis of the control group 3, respectively. All selected cases should be stopped for 1 week before the test, and the low-salt and low-fat diet should be avoided.
  • the Jerusalem artichoke wine provided by the embodiment of the present invention has a significant effect on reducing blood sugar of a diabetic person.

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Abstract

一种菊芋果酒，由如下质量份数的组分制成：菊芋块茎75-120份、葡萄50-100份、菊芋嫩芽15-25份、菊芋花15-25份、泰山蛹虫草10-20份。所述果酒的制备方法，包括：制备菊芋匀浆、菊芋花匀浆；将菊芋嫩芽与菊芋花匀浆拌匀后反复揉捻至菊芋叶均匀成条，均匀摊放，发酵；将菊芋匀浆和发酵产物置于装有葡萄果粒的发酵罐中，将葡萄果粒破碎，使破碎的葡萄果粒与菊芋匀浆混合均匀，静置发酵；将所得的发酵液于无菌环境下过滤，固液分离后，将滤液倒回至发酵罐，将残渣均质破碎后倒回至发酵罐；将泰山蛹虫草磨粉后过筛，于热水中进行超声波破碎提取，将提取液浓缩后加至发酵罐中搅拌均匀，二次发酵；将该发酵产物过滤，将滤液脱气后除菌，得到菊芋果酒。

Description

一种功能性菊芋果酒及其制备方法 技术领域
本发明涉及食品加工技术领域，尤其涉及一种功能性菊芋果酒及其制备方法。
背景技术
菊芋(Helianthus tuberosus L)，又名洋姜、鬼子姜，是一种多年宿根性草本植物。原产北美洲，十七世纪传入欧洲，后传入中国。其地下块茎富含淀粉、菊糖等果糖多聚物，可以食用，煮食或熬粥，腌制咸菜，晒制菊芋干，或作制取淀粉和酒精原料。菊芋有降低血糖的功效，可以促进糖分分解，使过剩糖分转化为热量，调节体内的脂肪平衡。菊芋对血糖具有双向调节作用，即一方面可使糖尿病患者血糖降低，另一方面又能使低血糖病人血糖升高。研究显示，菊芋中含有一种与人类胰腺里内生胰岛素结构非常近似的物质，当尿中出现尿糖时，食用菊芋可以控制尿糖，有降低血糖作用。当人出现低血糖时，食用菊芋后同样能够得到缓解。菊芋具有利水除湿，清热凉血，益胃和中，消肿功效，适用于糖尿患者、浮肿、小便不利者。
葡萄，为葡萄科葡萄属木质藤本植物，小枝圆柱形，有纵棱纹，无毛或被稀疏柔毛，叶卵圆形，圆锥花序密集或疏散，基部分枝发达，果实球形或椭圆形，花期4-5月，果期8-9月。成熟的葡萄果粒表皮中附着着丰富的酵母菌群，在传统的葡萄和葡萄酒产区，酵母菌连年生长繁殖，逐渐适应了当地的土壤环境、气候条件及葡萄品种等，并且由于长期的自然选择作用，形成了适用于酿造不同品系葡萄酒的特殊菌系，可以很好的适应果汁的发酵环境，得到口感更佳、色泽通透的优质果酒。
本发明专利以新鲜菊芋块茎及葡萄为主要原料，添加菊芋嫩芽、菊芋花 及泰山蛹虫草，利用葡萄果粒表皮丰富的酵母菌进行发酵，得到兼具菊芋块茎、菊芋花及葡萄多种功效的菊芋果酒。
发明内容
本发明针对现有技术的不足，提供一种能调节人体免疫力并且抗衰老的功能性菊芋果酒及其制备方法。
本发明是通过如下技术方案实现的，提供一种功能性菊芋果酒，所述功能性菊芋果酒由如下质量份数的组分制成：
菊芋块茎75-120份、葡萄果粒50-100份、菊芋嫩芽15-25份、菊芋花15-25份、泰山蛹虫草10-20份。
本发明提供的功能性菊芋果酒，在菊芋块茎富含菊糖等成分的基础上，融入了菊芋嫩芽、菊芋花、葡萄籽及泰山蛹虫草的有效成分，使得所得菊芋果酒具有绿原酸、虫草素、类黄酮以及原花青素类物质，多种物质协同作用，使功能性菊芋果酒具有增强人体免疫力、清除自由基等的功能。
本发明还提供一种功能性菊芋果酒的制备方法，所述方法按照如下步骤进行：
S01：将新鲜菊芋块茎洗净、去皮、破碎后均质，得到菊芋匀浆。
S02：将准备好的菊芋花洗净、晾干后均质，得到菊芋花匀浆。
S03：将准备好的菊芋嫩芽与所述步骤S02得到的菊芋花匀浆搅拌均匀后，反复揉捻至菊芋叶均匀成条，然后均匀摊放，用透气棉布对其遮盖后进行发酵。
菊芋嫩芽中含有茶多酚及儿茶素，茶多酚及儿茶素具有收敛性，对胃粘膜产生刺激，因此，长期以来菊芋嫩芽在食品领域一直未得到充分利用。本发明对混合了菊芋花匀浆的菊芋嫩芽进行发酵，进行生物氧化，利用叶片自 身含有的氧化酶类对儿茶素及茶多酚进行一系列的氧化过程，生成氧化中间产物茶黄素及茶红素，减少茶多酚及儿茶素的收敛性，降低对胃粘膜的刺激，同时使发酵产物具有降血脂、预防心脑血管疾病的功效；菊芋嫩芽和菊芋花匀浆混合后发酵，还可以促进菊芋嫩芽中的主要活性成分绿原酸及菊芋花中主要活性成分类黄酮的充分融合，同时利用菊芋嫩芽中的多酚氧化酶分解菊芋花中单宁等带有不良气味的物质，促进其主要成分发挥协同增效作用，增加产品的食用口感。
S04：将所述步骤S01得到的菊芋匀浆和所述步骤S03得到的发酵产物置于装有葡萄果粒的发酵罐中，将葡萄果粒破碎，使破碎的葡萄果粒与菊芋匀浆混合均匀，静置发酵。
将上述成分混合发酵时，各成分之间充分混合，且在葡萄表皮酵母菌的作用下发酵，不添加外源发酵剂，使发酵更具靶向性，极大地提高了发酵效率，同时各活性成分在发酵液中融合，使产品的菊芋果酒具有绵柔醇厚，均一的口感。
S05：将所述步骤S04得到的发酵液于无菌环境下过滤，固液分离后，将滤液倒回至发酵罐，将残渣均质后倒回至发酵罐。
过滤后得到的残渣中包含未进行发酵的葡萄籽，将残渣均质后可以将未进行发酵的葡萄籽充分破碎，释放其含有的原花青素低聚物及维生素E等物质，使其充分溶解于酒液中。原花青素低聚物具有很强的自由基清除能力及体内活性，具有美容养颜、改善睡眠及减轻更年期综合征等功效。
S06：将泰山蛹虫草研磨成粉末状后过筛，于水中进行超声波破碎提取，将提取液浓缩后添加至发酵罐中搅拌均匀，进行二次发酵。
泰山蛹虫草粗提物的主要成分为虫草素，为核苷酸类活性成分，具有调 节人体免疫力、抗肿瘤、抗衰老、清除体内自由基等功效；二次发酵过程中，在微生物及酒精的作用下，葡萄籽及泰山蛹虫草中的活性成分原花青素低聚物和虫草素可以充分溶出，使发酵产物具有更强的调节免疫力及抗衰老等的作用。
S07：将所述步骤S06得到的发酵产物过滤，将滤液脱气后除菌，得到功能性菊芋果酒。
作为优选，所述步骤S01中，菊芋块茎采用胶体磨进行均质，均质时胶体磨的工作压力为300-500kgf/cm 2，均质时间为10-30min。
作为优选，所述步骤S02中，准备好的菊芋花为菊芋进入花蕾形成期时，在天气晴朗的上午9点至10点，待菊芋花上的露珠蒸发干燥后采摘，洗净晾干后得到。花蕾中很多微量元素的含量要高于盛开的菊芋花中的含量。菊芋花蕾中微量元素含量为：Mg含量1462mg/kg，Ca含量5621mg/kg，Fe含量77mg/kg，Zn含量16mg/kg，Mn含量16mg/kg；盛开的菊芋花中微量元素含量：Mg含量709mg/kg，Ca含量2218mg/kg，Fe含量51mg/kg，Zn含量10mg/kg，Mn含量6.1mg/kg，因此，优选采用菊芋花蕾为原料制备菊芋花匀浆。采用菊芋花蕾制备的菊芋花匀浆与菊芋嫩芽混合进行发酵，相对于盛开的菊芋花，花蕾中的微量元素及活性物质在发酵过程中更容易发挥作用，促进与菊芋嫩芽各活性成分之间的协同增效作用，增加产品的食用口感及营养物质含量。
作为优选，所述菊芋花采用高压均质机进行均质，均质时高压均质机的工作压力为150-200bar，均质后过50-100目筛，得到菊芋花匀浆。
作为优选，所述步骤S03中，准备好的菊芋嫩芽为处在生长期的菊芋顶部嫩芽洗净晾干后得到；菊芋嫩芽的摊放厚度为10-20cm，发酵时室内温度 为25-35℃，堆内空气相对湿度为60-80％，发酵时间为12-36h。
发酵条件对发酵过程是十分重要的，本发明经过多次优化实验得知，采用上述发酵条件进行发酵时，发酵效果是最好的，得到的产品在食用口感、营养物质含量等方面均是最优的。
作为优选，所述步骤S04中，葡萄果粒根部保留有2-3mm的葡萄梗，发酵温度为30-40℃，发酵时间为15-30天，发酵期间每天定时搅拌两次。葡萄果粒的根部保留葡萄梗可以防止清洗时污染葡萄果肉。
作为优选，所述步骤S05中，将所述步骤S04中得到的发酵液于无菌环境下过滤，滤网为50目，固液分离后，将滤液倒回至发酵罐，将残渣均质后倒回至发酵罐，所述残渣采用高压均质机进行均质，均质时高压均质机的工作压力为150-250bar。
作为优选，所述步骤S07中，滤液在真空脱气机中进行脱气，真空脱气时的真空度为0.05-0.5MPa，温度为30-40℃。
作为优选，所述方法还包括S08：将所述步骤S07中除菌后的酒液装入灭菌后的玻璃瓶后密封，得到功能性菊芋果酒成品；其中，玻璃瓶的灭菌方式为高压蒸汽灭菌，灭菌温度为121℃，灭菌时间为15-20min。
本发明菊芋果酒制作方法的各个步骤相辅相成、缺一不可，是一个有机的整体，针对制备果酒所使用的原料，本发明从单一原料的取材(例如菊芋花取材的选择)、处理(例如原料是以何种形式加入)，到不同原料间如何进行配合，均进行了优化选择，最终制备得到了风味、口感、营养俱佳的菊芋果酒。
本发明实施例提供的技术方案可以包含以下有益效果：
(1)本发明所取菊芋嫩芽、菊芋花、葡萄籽和泰山蛹虫草中所含活性物 质均具有清除自由基、抑制脂质过氧化过程的功能，四种物质组合使用时抗氧化活性明显高于单一组成成分，说明各活性成分之间具有协同增效作用，各活性成分相互作用产生的抗氧化能力显著大于单一成分。
(2)本发明以新鲜菊芋块茎及葡萄果粒为主要原料制作菊芋养生果酒，无外源添加酵母菌，利用葡萄表皮的酵母菌进行发酵，使发酵过程更具有靶向性，提高了发酵效率。
(3)本发明中所添加的菊芋嫩芽经过生物发酵过程，发酵过程中儿茶素及茶多酚在氧化酶的作用下生成茶黄素和茶红素，减少了对胃粘膜的刺激性，同时具有降血脂和预防心脑血管疾病的功效，同时去除了大量的单宁类物质，使成品菊芋果酒无苦涩味。
(4)本发明专利获得的菊芋果酒酒精度低且酒液中含有丰富的菊糖、绿原酸及原花青素低聚物等物质，饮用后不会引起血压及血糖水平的大幅度波动，同时对高血压及高血糖症状有显著的改善作用。
具体实施方式
为了使本技术领域的人员更好地理解本发明中的技术方案,下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都应当属于本发明的保护范围。
实施例1
本实施例提供一种功能性菊芋果酒，包括如下质量份数的组分：菊芋块茎75份、葡萄果粒75份、菊芋嫩芽15份、菊芋花15份、泰山蛹虫草20份。
本实施例提供的功能性菊芋果酒由以下方法制备得到：
S01：将新鲜菊芋块茎洗净、去皮、破碎后置于胶体磨中均质30min，得到菊芋匀浆，均质时胶体磨的工作压力为300kgf/cm 2。
S02：菊芋进入花蕾形成期时，在天气晴朗的上午9点至10点，待菊芋花上的露珠蒸发干燥后采集，洗净晾干后置于高压均质机中均质，均质后过50目筛，得到菊芋花匀浆；均质时高压均质机的工作压力为150bar。
S03：将准备好的菊芋嫩芽与所述步骤S02得到的菊芋花匀浆搅拌均匀后，反复揉捻40min至菊芋叶均匀成条，然后均匀摊放，摊放厚度为15cm，用透气棉布对其遮盖后发酵24h，发酵时室内温度控制在30℃，室内相对湿度控制在60％。
S04：将所述步骤S01得到的菊芋匀浆和所述步骤S03得到的发酵产物置于装有葡萄果粒的发酵罐中，将葡萄果粒破碎，使破碎的葡萄果粒与菊芋匀浆混合均匀，静置发酵20天，发酵温度为35℃，发酵期间每天定期搅拌两次。
S05：将所述步骤S04中得到的发酵液于无菌环境下过50目滤网，固液分离后，将滤液倒回至发酵罐，将残渣采用高压均质机均质后倒回至发酵罐；残渣均质时，高压均质机的工作压力为200bar。
S06：将泰山蛹虫草研磨成粉末状后过筛，于热水中进行反复超声波破碎提取，将提取液反复浓缩后添加至发酵罐中搅拌均匀，进行二次发酵；
S07：将所述步骤S06得到的发酵产物过50目滤网后于真空脱气机中脱气，脱气时真空脱气机的工作真空度为0.05MPa，温度为40℃，将脱气的液体经除菌板、除菌膜过滤除菌，得到功能性菊芋果酒。
S08：将所述步骤S07中除菌后的酒液装入容积500mL灭菌后的玻璃瓶后密封，每个玻璃瓶的装酒量为450mL，得到功能性菊芋果酒成品；其中， 玻璃瓶的灭菌方式为高压蒸汽灭菌，灭菌温度为121℃，灭菌时间为20min。
实施例2
本实施例提供一种功能性菊芋果酒，包括如下质量份数的组分：菊芋块茎100份、葡萄果粒50份、菊芋嫩芽20份、菊芋花20份、泰山蛹虫草10份。
本实施例提供的功能性菊芋果酒由以下方法制备得到：
S01：将新鲜菊芋块茎洗净、去皮、破碎后置于胶体磨中均质20min，得到菊芋匀浆，均质时胶体磨的工作压力为400kgf/cm 2。
S02：菊芋进入花蕾形成期时，在天气晴朗的上午9点至10点，待菊芋花上的露珠蒸发干燥后采集，洗净晾干后置于高压均质机中均质，均质后过80目筛，得到菊芋花匀浆；均质时高压均质机的工作压力为150bar。
S03：将准备好的菊芋嫩芽与所述步骤S02得到的菊芋花匀浆搅拌均匀后，反复揉捻60min至菊芋叶均匀成条，然后均匀摊放，摊放厚度为20cm，用透气棉布对其遮盖后发酵36h，发酵时室内温度控制在35℃，室内相对湿度控制在70％。
S04：将所述步骤S01得到的菊芋匀浆和所述步骤S03得到的发酵产物置于装有葡萄果粒的发酵罐中，葡萄果粒根部保留3mm的葡萄梗，将葡萄果粒破碎，使破碎的葡萄果粒与菊芋匀浆混合均匀，静置发酵15天，发酵温度为40℃，发酵期间每天定期搅拌两次。
S05：将所述步骤S04得到的发酵液于无菌环境下过50目滤网，固液分离后，将滤液倒回至发酵罐，将残渣采用高压均质机均质后倒回至发酵罐；残渣均质时，高压均质机的工作压力为150bar。
S06：将泰山蛹虫草研磨成粉末状后过筛，于热水中进行反复超声波破碎 提取，将提取液反复浓缩后添加至发酵罐中搅拌均匀，进行二次发酵；
S07：将所述步骤S06得到的发酵产物过50目滤网后于真空脱气机中脱气，脱气时真空脱气机的工作真空度为0.3MPa，温度为35℃，将脱气的液体经除菌板、除菌膜过滤除菌，得到功能性菊芋果酒。
S08：将所述步骤S07中除菌后的酒液装入容积500mL灭菌后的玻璃瓶后密封，每个玻璃瓶的装酒量为450mL，得到功能性菊芋果酒成品；其中，玻璃瓶的灭菌方式为高压蒸汽灭菌，灭菌温度为121℃，灭菌时间为20min。
实施例3
本实施例提供一种功能性菊芋果酒，包括如下质量份数的组分：菊芋块茎120份、葡萄果粒100份、菊芋嫩芽25份、菊芋花25份、泰山蛹虫草10份。
本实施例提供的功能性菊芋果酒由以下方法制备得到：
S01：将新鲜菊芋块茎洗净、去皮、破碎后置于胶体磨中均质10min，得到菊芋匀浆，均质时胶体磨的工作压力为500kgf/cm 2。
S02：菊芋进入花蕾形成期时，在天气晴朗的上午9点至10点，待菊芋花上的露珠蒸发干燥后采集，洗净晾干后置于高压均质机中均质，均质后过100目筛，得到菊芋花匀浆；均质时高压均质机的工作压力为200bar。
S03：将准备好的菊芋嫩芽与所述步骤S02得到的菊芋花匀浆搅拌均匀后，反复揉捻90min至菊芋叶均匀成条，然后均匀摊放，摊放厚度为10cm，用透气棉布对其遮盖后发酵12h，发酵时室内温度控制在25℃，室内相对湿度控制在80％。
S04：将所述步骤S01得到的菊芋匀浆和所述步骤S03得到的发酵产物置于装有葡萄果粒的发酵罐中，葡萄果粒根部保留有2mm的葡萄梗，将葡萄 果粒破碎，使破碎的葡萄果粒与菊芋匀浆混合均匀，静置发酵30天，发酵温度为30℃，发酵期间每天定期搅拌两次。
S05：将所述步骤S04中得到的发酵液于无菌环境下过50目滤网，固液分离后，将滤液倒回至发酵罐，将残渣采用高压均质机均质后倒回至发酵罐；残渣均质时，高压均质机的工作压力为250bar。
S06：将泰山蛹虫草研磨成粉末状后过筛，于热水中进行反复超声波破碎提取，将提取液反复浓缩后添加至发酵罐中搅拌均匀，进行二次发酵；
S07：将所述步骤S06得到的发酵产物过50目滤网后于真空脱气机中脱气，脱气时真空脱气机的工作真空度为0.5MPa，温度为30℃，将脱气的液体经除菌板、除菌膜过滤除菌，得到功能性菊芋果酒。
S08：将所述步骤S07中除菌后的酒液装入容积500mL灭菌后的玻璃瓶后密封，每个玻璃瓶的装酒量为450mL，得到功能性菊芋果酒成品；其中，玻璃瓶的灭菌方式为高压蒸汽灭菌，灭菌温度为121℃，灭菌时间为15min。
对比例1
本实施例与实施例3的区别仅在于，步骤S03中将准备好的菊芋嫩芽与所述步骤S02得到的菊芋花匀浆搅拌均匀后不进行发酵，直接置于步骤S04中所述的装有葡萄果粒的发酵罐中，其他条件与实施例3完全相同。
对比例2
本实施例与实施例3的区别仅在于，步骤S03中采用盛开的菊芋花为原料制备菊芋花匀浆，其他条件与实施例3完全相同。
为了更好的验证本发明提供的菊芋果酒在提高免疫力、清除体内自由基及调节血糖及血压水平方面的作用，采用本发明实施例1-3中的技术路线得到的菊芋果酒进行理化指标、感官评价、清除自由基能力及动物实验、微生 物指标研究，来进一步说明本发明的功效。
1、菊芋果酒理化指标实验
为了明确本发明专利所述菊芋果酒的营养价值，分别选取本发明实施例得到的菊芋果酒和市售宁夏红枸杞酒、百瑞长白山蓝莓酒进行酒精度(GB5009.225-2016)、还原糖含量(GB 5009.7-2016)及氨基酸总量(GB/T8314-2002)、干浸出物(GB/T 15038-2006)的测定。结果如表1所示。
其中，对比例3为市售宁夏红枸杞酒。对比例4为百瑞长白山蓝莓酒。
表1：菊芋果酒理化指标
Figure PCTCN2018073556-appb-000001
由上表1可以看出，本发明实施例获得的菊芋果酒在酒精度、氨基酸总量、还原糖总量及干浸出物含量方面均高于市售保健果酒，具有较高的营养价值。
2、菊芋果酒感官评价
取本发明实施例1～3得到的菊芋果酒作为试验组，对比例1、对比例2及市售宁夏红枸杞酒、百瑞长白山蓝莓酒作为对照组，根据感官评审方法 (GB/T 10221-2012)，由30名具有感官评定资质的评审人员进行评审，给出特征描述和得分，满分100分，结果取平均值，评审项包括色泽、香气、滋味及典型性等方面进行感官评价分析，评价标准参照葡萄酒感官评价标准(GB/T 15037-2006、GB/T 15038-2006)。
从色泽、香气、滋味三个方面进行感官评价分析，评价标准如表2所示。
表2：果酒感官评价标准
Figure PCTCN2018073556-appb-000002
根据表2的标准对试验组的菊芋果酒及对比组市售果酒进行感官评价，结果如表3所示。其中，对比例1为市售宁夏红枸杞酒；对比例2为百瑞长白山蓝莓酒。
表3：感官评价结果
项目 色泽 香气 滋味 总分
实施例1 26 26 30 82
实施例2 30 28 28 86
实施例3 28 24 32 84
对比例1 22 21 22 65
对比例2 23 22 23 68
对比例3 20 20 21 61
对比例4 19 21 20 60
上述感官评价结果显示，本发明专利获得的菊芋果酒在色泽、滋味及香气方面均优于市售保健果酒，具有较大的市场开发价值。
3、卫生微生物学检验
将本发明实施例得到的菊芋果酒在常温条件、相对湿度80％的环境下储存至少6个月，分别测定储存过程中食品卫生微生物学菌落总数(GB/T 4789.2-2010)、大肠菌群(GB/T 4789.3-2010)及相关致病菌(沙门氏菌、志贺氏菌、副溶血弧菌等)，结果如表4所示。
表4：菊芋果酒食品卫生微生物学指标
Figure PCTCN2018073556-appb-000003
Figure PCTCN2018073556-appb-000004
由上表4可以看出，本发明专利获得的菊芋果酒卫生微生物学指标均符合国家标准要求。
4、菊芋果酒抗氧化活性实验
本发明专利所述成分中含有绿原酸、类黄酮、原花青素及虫草酸等活性成分，具有较强的清除自由基的能力，本实验以体外实验与动物实验结合的方式对其清除自由基及抗氧化活性进行试验，具体方式如下：
4.1菊芋果酒活性成分抗氧化实验
取菊芋嫩芽、菊芋花、葡萄籽及泰山蛹虫草的提取液中的一种或几种的组合进行体外抗氧化实验，计算其羟自由基(·OH)清除率、脂质氧化抑制率及DPPH清除率，结果如表5所示。
其中，羟自由基(·OH)清除率采用硫酸亚铁-双氧水测定法计算得出；脂质氧化抑制率及DPPH清除率均采用比色法测得。
表5：菊芋果酒活性成分体外抗氧化活性表
Figure PCTCN2018073556-appb-000005
Figure PCTCN2018073556-appb-000006
由表5可知，本发明所取菊芋嫩芽、菊芋花、葡萄籽及泰山蛹虫草中所含活性物质均具有清除自由基、抑制脂质过氧化过程的功能，其中几种组合使用时抗氧化活性高于单一组成成分，说明各活性成分之间具有协同增效作用，各活性成分相互作用产生的抗氧化能力显著大于单一成分。
4.2菊芋果酒体外清除自由基实验
菊芋果酒中所含活性成分绿原酸、类黄酮、原花青素低聚物及虫草素等的体外抗氧化活性实验表明，各成分均具有清除羟自由基(·OH)、DPPH及抑制脂质氧化过程的作用，且其作用效果呈现协同增效的趋势，及两种或多种物质工作作用效果大于单一活性成分。为验证该作用效果在本发明各实施例获得的菊芋果酒中的作用，进行菊芋果酒体外抗氧化活性试验。
分别取本发明实施例1～3中得到的菊芋果酒与对比例1、对比例2得到的菊芋果酒、以及市售保健果酒50mL进行羟自由基(·OH)清除率、脂质氧化抑制率及DPPH清除率的试验，试验结果如表6所示。羟自由基(·OH)清除率采用硫酸亚铁-双氧水测定法计算得出；脂质氧化抑制率及DPPH清除率均采用比色法测得。其中，对比例3为市售宁夏红枸杞酒；比例4为百瑞长 白山蓝莓酒。
表6：菊芋果酒体外抗氧化活性结果
Figure PCTCN2018073556-appb-000007
由表6可知，本发明各实施例得到的菊芋果酒均具有较强的清除自由基及抑制脂质氧化的作用，实验组和对照组在该三项指标的比较结果表明，p＜0.05，差异具有统计学意义，其作用效果显著高于对比例中市售保健果酒。
4.3菊芋果酒对抗氧化系统的影响
选取健康的大鼠160只，雌雄兼用，随机分为8组，每组20只，前三组分别定期喂食实施例1～3中得到的菊芋果酒及正常饲料；第四组为空白对照组，正常饮食及饮水；第五组和第六组分别定期饲喂对比例1和对比例2得到的菊芋果酒及正常饲料；其余两组喂食市售保健果酒及正常饮食，喂食30d后分别测量8组大鼠血清中超氧化物歧化酶(SOD)活性、丙二醛值(MDA)、总抗氧化能力(T-AOC)的变化，实验结果如表7所示。
其中，空白对照组为饲喂正常饮水；对比例3和4分别饲喂市售宁夏红枸杞酒和百瑞长白山蓝莓酒。
超氧化物歧化酶(SOD)活性采用氮蓝四唑(NBT)光化还原比色法测定；丙二醛值(MDA)采用2-硫代巴比妥酸(TBA)比色法测定；总抗氧化能力(T-AOC)采用FRAP法测定。
表7：大鼠血清氧化活性指标变化
Figure PCTCN2018073556-appb-000008
上表7中每组的数值均为每组25只大鼠的平均值，由表6可知，本发明各实施例获得的菊芋果酒在增加大鼠血清SOD及T-AOC活性方面效果显著，同时也具有较强的降低MDA值的作用。
将本发明实施例1至实施例3的菊芋果酒供中老年人食用，以观察本发明菊芋果酒在提高人体血清中抗氧化系统活性的影响。
1、实验人员：选自本地区范围内中老年人120人，其中男性60人，女性60人。分别随机分为三个实验组和三个对照组，每组含男性10人女性10人。
2、治疗方法：对照组和实验组饮食相同，作息相同，对照组3为空白对照，实验组在对照组3的基础上每餐后半小时加食本发明提供的菊芋果酒50mL，实验组1加食实施例1制备的菊芋果酒，实验组2加食实施例2制备的菊芋果酒，实验组3加食实施例3制备的菊芋果酒。对照组1和对照组2分别在对照组3的基础上每餐后半小时加食对比例1和对比例2提供的菊芋果酒50mL。以四周为一个疗程，一疗程后随机选取每个对照组和每个实验组对象各一名，静脉取血后分离血清进行相关抗氧化系统指标的测定，其结果如下表8所示。
表8：中老年人血清中氧化指标变化
Figure PCTCN2018073556-appb-000009
上表8中，每组中取20人的平均值，由上表7可以看出，本发明菊芋果酒在提高人体抗氧化系统活性及增强免疫力方面具有显著的效果。
5、菊芋果酒控制血糖实验
取健康的昆明小鼠140只，体重在18～22g，雌雄兼用，随机分为7组， 每组20只，其中6组注射四氧化嘧啶生理盐水诱导产生高血糖症状，另一组作为空白对照组进行试验。
本发明经7组动物实验验证，其中3组高血糖症小鼠饮食中添加本发明实施例1、实施例2、实施例3制备的菊芋果酒，第四组和第五组高血糖症小鼠饮食中添加对比例1和对比例2制备的菊芋果酒，最后两组为饲喂正常动物饲料，分别作为高血糖对照组和空白对照组，四周为一个疗程。尾部取血收集小鼠治疗前后空腹血糖、餐后两小时的血糖数据，比较后进行统计学分析，结果表明，p＜0.05，差异具有统计学意义。治疗组和对照组在该两项指标的比较结果表明，p＜0.05，差异具有统计学意义。高血糖对照组，是指诱导产生高血糖症状后饲喂正常动物饲料。空白对照组，是指未诱导产生高血糖症状同时饲喂正常动物饲料。
具体测试数据见下表9。
表9：血糖值测试表
Figure PCTCN2018073556-appb-000010
上表9中，每组中取20只小鼠的平均值，由上表8可知，实验证明，本 发明实施例制备的的菊芋果酒对降低小鼠的血糖具有明显的效果，具有较高的保健价值。
将本发明实施例1至实施例3制备得到的菊芋果酒供糖尿病人食用一段时间，以证明本发明实施例的菊芋果酒的降血糖效果。
1、实验人员：选自具有完整资料的门诊及住院病人共120例，随机分为三个治疗组和三个对照组：治疗组1：20例、治疗组2：20例，治疗组3：20例，对照组1：20例，对照组2：20例，对照组3：20例，治疗组年龄为30-60岁，病程0.5-14年，对照组年龄为23-58岁，病程为1.5-12年。
2、治疗方法：三个对照组和三个治疗组饮食相同，作息相同，治疗组在对照组3的基础上每餐后半小时加食本发明提供的菊芋果酒50mL，治疗组1加食实施例1制备的菊芋果酒，治疗组2加食实施例2制备的果酒，治疗组3加食实施例3制备的果酒。对照组1和对照组2分别在对照组3的基础上每餐后半小时加食对比例1和对比例2提供的菊芋果酒50mL。所有入选病例在试验前均需停用对血糖有影响的药物1周进行观察，并且低盐低脂饮食，试验期间避免服用其他对血糖有影响的药物和措施。五组均以8周为一疗程。一疗程后，随机选取三个对照组和三个治疗组每组各一名，对六名患者(三个治疗组和三个对照组的)治疗一周后的各项指标进行测量，测量结果如下表10所示。
表10：治疗前后血糖值对比表
Figure PCTCN2018073556-appb-000011
Figure PCTCN2018073556-appb-000012
由上表10可知，本发明实施例提供的菊芋果酒对降低糖尿病人的血糖具有明显的效果。
当然，上述说明也并不仅限于上述举例，本发明未经描述的技术特征可以通过或采用现有技术实现，在此不再赘述；以上实施例仅用于说明本发明的技术方案并非是对本发明的限制，参照优选的实施方式对本发明进行了详细说明，本领域的普通技术人员应当理解，本技术领域的普通技术人员在本发明的实质范围内所做出的变化、改型、添加或替换都不脱离本发明的宗旨，也应属于本发明的权利要求保护范围。

Claims (10)

  1. 一种功能性菊芋果酒，其特征在于，由如下质量份数的组分制成：
    菊芋块茎75-120份、葡萄50-100份、菊芋嫩芽15-25份、菊芋花15-25份、泰山蛹虫草10-20份。
  2. 一种如权利要求1所述的功能性菊芋果酒的制备方法，其特征在于，所述方法按照如下步骤进行：
    S01：将新鲜菊芋块茎洗净、去皮、破碎后均质，得到菊芋匀浆；
    S02：将准备好的菊芋花洗净、晾干后均质，得到菊芋花匀浆；
    S03：将准备好的菊芋嫩芽与所述步骤S02得到的菊芋花匀浆搅拌均匀后，反复揉捻至菊芋叶均匀成条，然后均匀摊放，用透气棉布对其遮盖后进行发酵；
    S04：将所述步骤S01得到的菊芋匀浆和所述步骤S03得到的发酵产物置于装有葡萄果粒的发酵罐中，将葡萄果粒破碎，使破碎的葡萄果粒与菊芋匀浆混合均匀，静置发酵；
    S05：将所述步骤S04得到的发酵液于无菌环境下过滤，固液分离后，将滤液倒回至发酵罐，将残渣均质破碎后倒回至发酵罐；
    S06：将泰山蛹虫草研磨成粉末状后过筛，于热水中进行超声波破碎提取，将提取液浓缩后添加至发酵罐中搅拌均匀，进行二次发酵；
    S07：将所述步骤S06得到的发酵产物过滤，将滤液脱气后除菌，得到功能性菊芋果酒。
  3. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤S01中，菊芋块茎采用胶体磨进行均质，均质时胶体磨的工作压力为300-500kgf/cm 2，均质时间为10-30min。
  4. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤 S02中，准备好的菊芋花为菊芋进入花蕾期时，在天气晴朗的上午9点至10点，待菊芋花上的露珠蒸发干燥后采摘，洗净晾干后得到.
  5. 根据权利要求2或4所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤S02中，菊芋花采用高压均质机进行均质，均质时高压均质机的工作压力为150-200bar，均质后过50-100目筛，得到菊芋花匀浆。
  6. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤S03中，准备好的菊芋嫩芽为处在生长期的菊芋顶部嫩芽洗净晾干后得到；菊芋嫩芽的摊放厚度为10-20cm，发酵时室内温度为25-35℃，堆内空气相对湿度为60-80％，发酵时间为12-36h。
  7. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤S04中，葡萄果粒根部保留有2-3mm的葡萄梗，发酵温度为30-40℃，发酵时间为15-30天，发酵期间每天定时搅拌两次。
  8. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤S05中，将所述步骤S04中得到的发酵液于无菌环境下过滤，滤网为50目，固液分离后，将滤液倒回至发酵罐，将残渣均质后倒回至发酵罐，所述残渣采用高压均质机进行均质，均质时高压均质机的工作压力为150-250bar。
  9. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述步骤S07中，滤液在真空脱气机中进行脱气，真空脱气时的真空度为0.05-0.5MPa，温度为30-40℃。
  10. 根据权利要求2所述的功能性菊芋果酒的制备方法，其特征在于，所述方法还包括S08：将所述步骤S07中除菌后的酒液装入灭菌后的玻璃瓶后密封，得到功能性菊芋果酒成品；其中，玻璃瓶的灭菌方式为高压蒸汽灭菌，灭菌温度 为121℃，灭菌时间为15-20min。
PCT/CN2018/073556 2017-11-08 2018-01-20 一种功能性菊芋果酒及其制备方法 WO2019090977A1 (zh)

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