WO2022262119A1 - 一种诺丽发酵汁原液及其制备方法 - Google Patents

一种诺丽发酵汁原液及其制备方法 Download PDF

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WO2022262119A1
WO2022262119A1 PCT/CN2021/115326 CN2021115326W WO2022262119A1 WO 2022262119 A1 WO2022262119 A1 WO 2022262119A1 CN 2021115326 W CN2021115326 W CN 2021115326W WO 2022262119 A1 WO2022262119 A1 WO 2022262119A1
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noni
acid
stock solution
parts
fruit
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PCT/CN2021/115326
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English (en)
French (fr)
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徐琴
张经常
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海南华美益实业有限公司
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Publication of WO2022262119A1 publication Critical patent/WO2022262119A1/zh

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Definitions

  • the present application relates to the technical field of food fermentation, in particular to a Noni fermented juice stock solution and a preparation method thereof.
  • Noni drug name Morinda officinalis belongs to Morinda officinalis Rubiaceae and is widely planted in southeastern my country.
  • Noni fruit is edible, rich in polysaccharides, phenols, anthraquinones, iridoids and other functional ingredients, which have anti-aging, anti-oxidation, antibacterial, immune and physical enhancement effects.
  • one of the ingredients is sainoning, which is the most important ingredient in Noni juice.
  • Noni fruit contains a large amount of proxeronine and xeronine converting enzyme; xeronine is an indispensable phytochemical alkaloid in life, one of the basic elements of human life activities, and has the functions of activating, repairing and regenerating cells. In the human body, it can not only activate protein, but also neutralize harmful substances, so it has extremely high medical value and can be used to treat high blood pressure, dysmenorrhea, arthritis, gastric ulcer, sprain, injury, depression, aging, indigestion, Atherosclerosis, analgesia and various other diseases.
  • Noni fruit At present, in the deep processing technology of Noni fruit, most of them use fruit peptides, polysaccharides, crude fat, etc., and the development of Sainuoning is less, and the patent "a natural Noni fruit peptide extraction method and natural Noni Fruit Peptide Powder", Publication No.: CN111748013A, mainly for the extraction of natural Noni Fruit Peptides; Patent "Noni Juice for Anti-oxidation and Improving Immunity and Its Preparation Method", Publication No.: CN110200179A, using Noni Noni fruit is rich in vitamins, tannin and other active substances to improve the immunity of the human body, but the effect of the content of sainonin in noni fruit has not been disclosed.
  • the present application proposes a noni fermented juice stock solution and a preparation method thereof to solve the above problems.
  • a noni fermented juice stock solution comprising the following raw materials in parts by weight: 10-50 parts of fat-soluble noni fruit juice, 1-3 parts of compound fruit acid, 8-22 parts of mung bean skin, bacteria 1.5-3 parts of liquid, the compound fruit acid includes glycolic acid, tartaric acid, maslinic acid, the molecular weight of the glycolic acid is 200-400Da, the molecular weight of the tartaric acid is 300-500Da, and the molecular weight of the maslinic acid is 400 ⁇ 500 Da.
  • a noni fermented juice stock solution includes the following raw materials in parts by weight: 30 parts of fat-soluble noni fruit juice, 2 parts of compound fruit acid, 14 parts of mung bean skin, 2 parts of bacterial liquid, and the compound fruit acid includes glycolic acid , tartaric acid, maslinic acid.
  • the compound fruit acid includes glycolic acid, tartaric acid and maslinic acid in a weight ratio of 0.2-0.6:0.03-0.1:0.5-1.
  • the compound fruit acid is a compound fruit acid prepared by mixing the total weight of glycolic acid, tartaric acid and maslinic acid with water to obtain 73.5 wt%.
  • a kind of preparation method of noni fermented juice stoste comprises the following steps:
  • Raw material pretreatment Peel the noni fruit and remove impurities, cut it into cubes, put it into a crusher for crushing, and pass through a 80-100 mesh sieve to obtain noni fruit pulp;
  • Cold-pressed pumpkin seed oil Freeze-dry and press pumpkin seeds at -10 ⁇ -15°C to obtain cold-pressed crude oil and cold-pressed cake.
  • the cold-pressed crude oil is processed by precipitation and fine filtration to make cold-pressed pumpkin Seed oil, add phosphoric acid to carry out degumming, filter to obtain pumpkin seed oil;
  • Fermentation process mix the fat-soluble noni juice obtained in S3 with compound acid and mung bean skin, inoculate the Lactobacillus plantarum liquid, ferment at 25-30°C for 24-48 hours, let stand, pass through 80-120 meshes, and the filtrate is
  • the noni juice stock solution is stored at low temperature, then fermented and aged for 3 to 6 months to obtain the noni fermented juice stock solution.
  • the amount of phosphoric acid added in S2 is 1.3-2% of the volume of the pumpkin seed oil.
  • the mixing and stirring conditions in S3 are a temperature of 30-40° C. and a speed of 200-500 rpm.
  • the extraction pressure in S3 is 0.2-0.4 MPa.
  • the S4 low temperature is 0-5°C.
  • the concentration of the Lactobacillus plantarum liquid of the S4 is 1-3 ⁇ 10 9 CFU/mL.
  • the fat-soluble noni juice is first extracted, extracted through cold-pressed pumpkin seed oil, and the volume ratio, temperature, speed, pressure and other conditions are controlled, and the macromolecular noni polysaccharides, etc.
  • the functional ingredients penetrate into the sebum layer to effectively extract noni's inherent fat-soluble components, and then ferment the fat-soluble noni juice with compound fruit acids and mung bean skins.
  • the active enzyme in the fat-soluble Noni juice is combined with the intermediate complex, and then the enzyme is released, which better promotes the transformation of Sanoning
  • the conversion of the enzyme to the original sainonin can activate the activity of the sainonin conversion enzyme under the condition of the acidic group in the compound fruit acid, making the reaction between the enzyme and the sainonin original more stable; the noni fermented juice stock solution of the application
  • the noninverting enzyme activity is better, and it is more stable and can promote the conversion of the original sainonin.
  • the original solution contains a high amount of sainonin, and has a strong function of antioxidants to scavenge free radicals; thus, it can improve the body's immunity and improve Cell activity, promote repair and other effects.
  • drinking noni fermented raw liquid can activate the activity of sanoninase in the noni fruit in the body to promote the catalyzed reaction of sainoninase, so that the original sainonin can be fully converted into sainonin, pro-seronin and salonin Invertase is converted into Xeronine in the body, and it is absorbed by cells, and then combined with proteins to regenerate cell functions.
  • a noni fermented juice stock solution including the following raw materials in parts by weight: 10 parts of fat-soluble noni fruit juice, 1 part of compound fruit acid, 8 parts of mung bean skin, 1.5 parts of bacterial liquid,
  • the compound fruit acid comprises glycolic acid, tartaric acid and maslinic acid in a weight ratio of 0.2:0.03:0.5,
  • Described compound fruit acid is that three total weight parts of glycolic acid, tartaric acid, maslinic acid are mixed with water and be mixed with the compound fruit acid of 73.5wt%,
  • the molecular weight of the glycolic acid is 200 Da
  • the molecular weight of the tartaric acid is 300 Da
  • the molecular weight of the maslinic acid is 400 Da.
  • a noni fermented juice stock solution including the following raw materials in parts by weight: 10-50 parts of fat-soluble noni fruit juice, 3 parts of compound fruit acid, 22 parts of mung bean skin, 3 parts of bacterial liquid,
  • the compound fruit acid comprises glycolic acid, tartaric acid and maslinic acid in a weight ratio of 0.6:0.1:1,
  • Described compound fruit acid is that three total weight parts of glycolic acid, tartaric acid, maslinic acid are mixed with water and be mixed with the compound fruit acid of 73.5wt%,
  • the molecular weight of the glycolic acid is 400 Da
  • the molecular weight of the tartaric acid is 500 Da
  • the molecular weight of the maslinic acid is 500 Da.
  • a noni fermented juice stock solution including the following raw materials in parts by weight: 30 parts of fat-soluble noni fruit juice, 2 parts of compound fruit acid, 14 parts of mung bean skin, 2 parts of bacterial liquid,
  • the compound fruit acid comprises glycolic acid, tartaric acid and maslinic acid in a weight ratio of 0.4:0.07:0.8,
  • Described compound fruit acid is that three total weight parts of glycolic acid, tartaric acid, maslinic acid are mixed with water and be mixed with the compound fruit acid of 73.5wt%,
  • the molecular weight of the glycolic acid is 300 Da
  • the molecular weight of the tartaric acid is 400 Da
  • the molecular weight of the maslinic acid is 4340 Da.
  • Raw material pretreatment Peel the noni fruit and remove impurities, cut it into cubes, put it into a crusher for crushing, and pass through a 90-mesh sieve to obtain noni fruit pulp;
  • Cold-pressed pumpkin seed oil Freeze-dry and press pumpkin seeds at -12°C to obtain cold-pressed crude oil and cold-pressed cake.
  • the cold-pressed crude oil is processed by precipitation and fine filtration to make cold-pressed pumpkin seed oil. Adding 1.8% phosphoric acid of the volume of the cold-pressed pumpkin seed oil for degumming, and filtering to obtain the pumpkin seed oil;
  • Fermentation process mix the fat-soluble noni juice obtained in S3 with compound acid and mung bean peel, inoculate the Lactobacillus plantarum liquid with a concentration of 2 ⁇ 10 9 CFU/mL, ferment at 28°C for 48 hours, and let stand. Pass through 100 meshes, the filtrate is the noni juice stock solution, store the noni juice stock solution at 3°C, ferment and age for 5 months after entering, and obtain the noni fermented juice stock solution.
  • the preparation method of Noni fermented juice stock solution comprises the following steps:
  • Raw material pretreatment Peel the noni fruit and remove impurities, cut it into cubes, put it into a crusher for crushing, and pass through an 80-mesh sieve to obtain noni fruit pulp;
  • Cold-pressed pumpkin seed oil Freeze-dry and press pumpkin seeds at -10°C to obtain cold-pressed crude oil and cold-pressed cake.
  • the cold-pressed crude oil is processed by precipitation and fine filtration to make cold-pressed pumpkin seed oil.
  • Adding 1.3% phosphoric acid of the volume of the cold-pressed pumpkin seed oil to carry out degumming, and filtering to obtain the pumpkin seed oil;
  • Fermentation process mix the fat-soluble noni juice obtained in S3 with compound acid and mung bean peel, inoculate the Lactobacillus plantarum liquid with a concentration of 1 ⁇ 10 9 CFU/mL, ferment at 25°C for 24 hours, and let stand. Pass through 80 meshes, the filtrate is the noni juice stock solution, store the noni juice stock solution at 0°C, ferment and age for 3 months after entering, and obtain the noni fermented juice stock solution.
  • the preparation method of Noni fermented juice stock solution comprises the following steps:
  • Raw material pretreatment Peel the noni fruit and remove impurities, cut it into cubes, put it into a crusher for crushing, and pass through a 100-mesh sieve to obtain noni fruit pulp;
  • Cold-pressed pumpkin seed oil Freeze-dry and press pumpkin seeds at -15°C to obtain cold-pressed crude oil and cold-pressed cake.
  • the cold-pressed crude oil is processed by precipitation and fine filtration to make cold-pressed pumpkin seed oil. Adding 2% phosphoric acid of the volume of the cold-pressed pumpkin seed oil for degumming, and filtering to obtain the pumpkin seed oil;
  • Fermentation process mix the fat-soluble noni juice obtained in S3 with compound fruit acid and mung bean peel, inoculate the plantarum lactobacillus liquid with a concentration of 3 ⁇ 10 9 CFU/mL, ferment at 30°C for 48 hours, and let stand , pass through 120 meshes, the filtrate is the noni juice stock solution, store the noni juice stock solution at 5°C, and ferment and age it for 6 months to obtain the noni fermented juice stock solution.
  • a noni fermented juice stock solution includes the following raw materials in parts by weight: 10 parts of fat-soluble noni fruit juice, 5 parts of compound fruit acid, 5 parts of mung bean skin, and 4 parts of bacterial liquid.
  • Example 3 The difference between this comparative example and Example 3 is that the noni fermented juice raw material does not contain mung bean skin.
  • Example 3 The difference between this comparative example and Example 3 is that the noni fermented juice raw material does not contain compound fruit acids.
  • Example 3 The difference between this comparative example and Example 3 is that the compound fruit acid includes glycolic acid, tartaric acid and maslinic acid in a weight ratio of 0.1:0.13:1.5.
  • the noni fermented juice stock solution prepared in Examples 1-5 and Comparative Examples 1-4 was used to measure the content of sainonin, and the determination method was as follows:
  • Mobile phase A 10mmol/L ammonium formate solution (containing 0.1% formic acid),
  • Detection wavelength 210nm, flow rate; 0.3m L/min; injection volume: 2 ⁇ L
  • the elution conditions are:
  • the volume ratio of mobile phase A to mobile phase B is 42:58;
  • the volume ratio of mobile phase A to mobile phase B is 57:43;
  • the volume ratio of mobile phase A to mobile phase B is 78:22;
  • step S1 Measure the supernatant 0.8ml after step S1 filters and put in the measuring bottle, dilute mobile phase to the solution containing 4.0mL of noni fermented juice stoste per milliliter, shake up, as need testing solution,
  • the noni fermented juice stock solution of the present application contains a relatively high content of sainonin, among which Examples 1 to 5 are greater than 0.4 mg/mL.
  • the formulation of each raw material can promote the noni liquid. Fermentation enhances the activity of sainonin converting enzyme, thereby increasing the content of sainonin.
  • mung bean skin contains various active substances such as flavonoids and polysaccharides, which serve as an intermediate compound to make fat-soluble noni
  • the active enzyme in the juice itself combines with the intermediate complex, and then releases the enzyme, which better promotes the conversion of the original sainonin by the sainonin converting enzyme; compared with comparative example 3, the acidic group in the compound fruit acid Under certain conditions, it can activate the activity of the sainonin converting enzyme, making the reaction between the enzyme and the original sainonin more stable; compared with Comparative Example 4, it is obvious that the activation effect is better under a reasonable ratio.
  • Noni Fermented juice stock solution is fat-soluble noni juice mixed with compound fruit acid, mung bean peel and bacteria, and the ratio is adjusted, so that the stock solution fermented under certain conditions has strong antioxidant and reducing ability; compared with Comparative Example 2 , indicating that the active substances in the mung bean skin can promote the fermentation of noni antioxidant substances and improve the function of scavenging free radicals in noni fermented liquid; compared with comparative examples 3 and 4, adding compound fruit acids and scientifically proportioning them can effectively Promote the fermentation ability of noni fruit, so as to achieve better antioxidant effect.

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Abstract

一种脂溶性诺丽发酵汁原液，包括以下重量份原料：脂溶性诺丽果汁10～50份，复合果酸1～3份，绿豆皮8～22份，菌液1.5～3份，所述复合果酸包括甘醇酸、酒石酸、山楂酸。制备方法包括以下步骤：S1、原料预处理；S2、冷榨南瓜籽油；S3、制备脂溶性诺丽果汁；S4、发酵工艺；最终得到诺丽发酵汁原液。

Description

一种诺丽发酵汁原液及其制备方法 技术领域
本申请涉及食品发酵技术领域，特别涉及一种诺丽发酵汁原液及其制备方法。
背景技术
诺丽(药名海巴戟)属海巴戟天属茜草科，在我国东南部地区广泛种植。诺丽果可食用，富含多糖、酚类、蒽醌类、环烯醚萜类等多种功效成分，具有抗衰老、抗氧化、抗菌、增强免疫力和体能等作用。诺丽果中除了含有较多的活性成分，其中一个成分为赛诺宁，是诺丽果汁中最为重要的成分，诺丽果之所以对许多疾病的治疗有帮助，其中最大的原因是诺丽果中含有大量的赛洛宁原以及赛洛宁转化酶；赛洛宁是生命中不可缺少的植物化学生物碱，是人体生命活动的基本要素之一，具有活化、修补及再生细胞的功能，在人体内不仅能够活化蛋白质，还能中和有害物质，因此有极高的医疗价值，能够用于治疗高血压、痛经、关节炎、胃溃疡、扭伤、损伤、忧郁症、衰老、消化不良、动脉硬化症、镇痛和其他多种疾病。
而目前对诺丽果的深加工工艺中，大部分都是果肽、多糖、粗脂肪等利用，而对其中的赛诺宁的开发较少，专利“一种天然诺丽果肽提取方法及天然诺丽果肽粉”，公开号：CN111748013A，主要是对天然诺丽果肽的提取；专利“一种抗氧化、提高免疫力的诺丽果汁及其制备方法”，公开号：CN110200179A，利用诺丽果中丰富的维生素、单宁卡等活性物质，来提高人体的免疫力，但未公开诺丽果中赛诺宁物质的含量的作用。
发明内容
鉴于此，本申请提出一种诺丽发酵汁原液及其制备方法，解决上述问题。
本申请的技术方案是这样实现的：一种诺丽发酵汁原液：包括以下重量份原料：脂溶性诺丽果汁10～50份，复合果酸1～3份，绿豆皮8～22份，菌液1.5～3 份，所述复合果酸包括甘醇酸、酒石酸、山楂酸，所述甘醇酸的分子量为200～400Da，所述酒石酸分子量为300～500Da，所述山楂酸的分子量为400～500Da。
优选地，一种诺丽发酵汁原液，包括以下重量份原料：脂溶性诺丽果汁30份，复合果酸2份，绿豆皮14份，菌液2份，所述复合果酸包括甘醇酸、酒石酸、山楂酸。
优选地，所述复合果酸包括重量份比为0.2～0.6:0.03～0.1:0.5～1的甘醇酸、酒石酸、山楂酸。
优选地，所述复合果酸为将甘醇酸、酒石酸、山楂酸的三者总重量份与水混合配制成73.5wt％的复合果酸。
优选地，一种诺丽发酵汁原液的制备方法，包括以下步骤：
S1、原料预处理：将诺丽果去皮除杂后切丁，装入破碎机中破碎，过80～100目筛，得到诺丽果浆；
S2、冷榨南瓜籽油：将南瓜籽在-10～-15℃下冻干压榨，获得冷榨毛油和冷榨饼，将冷榨毛油经沉淀、精滤处理后制成冷榨南瓜籽油，加入磷酸进行脱胶，过滤得到南瓜籽油；
S3、制备脂溶性诺丽果汁：将S1得到的诺丽果浆和S2得到的南瓜籽油倒入萃取罐中，按体积比为2～8:0.1～1.2混合搅拌20～50min，加热至40～60℃萃取20～80min，得到萃取液，静置1～3h，离心分离，回收上层游离油，得到脂溶性诺丽果汁；
S4、发酵工艺：将S3得到的脂溶性诺丽果汁和复合酸、绿豆皮混合，接种植物乳杆菌液，在25～30℃下发酵24～48h，静置，过80～120目，滤液为诺丽汁原液，将诺丽汁原液低温贮藏，进入后发酵陈化3～6个月，得到诺丽发酵汁原液。
优选地，所述S2中磷酸的加入量是南瓜籽油体积的1.3～2％。
优选地，所述S3中混合搅拌条件为温度30～40℃，速率200～500rpm。
优选地，所述S3中萃取压力为0.2～0.4MPa。
优选地，所述S4低温温度为0～5℃。
优选地，所述S4的植物乳杆菌液浓度为1～3×10 9CFU/mL。
与现有技术相比，本申请的有益效果是：
本申请制备的诺丽发酵汁原液的方法中先萃取出脂溶性的诺丽果汁，通过冷榨的南瓜籽油萃取，控制体积比，温度、速率、压力等条件，将大分子诺丽多糖等功能成份渗透传递到皮脂层，有效萃取诺丽固有的脂溶性成份，再将脂溶性诺丽果汁与复合果酸、绿豆皮进行发酵，科学配比，协同促进诺丽液的发酵，绿豆皮中含有黄酮类、多糖类等多种活性物质，作为中间复合物，使脂溶性诺丽果汁中本身的活性酶与中间复合物结合，再进行释放出酶，其更好的促进赛诺宁转化酶对赛诺宁原的转化，在复合果酸中酸性基团条件下能激活赛诺宁转化酶的活性，使酶与赛诺宁原反应更稳定；本申请的诺丽发酵汁原液中赛诺宁转化酶活性较好，较稳定能促进赛诺宁原的转化，原液中含有较高的赛诺宁，并且有较强的抗氧化剂清除自由基的功能；从而能提升机体免疫力，提高细胞活性，促进修复等作用。如饮用诺丽发酵原液，在体内通过激活诺丽果中赛诺宁酶的活性，促进赛诺宁酶催化反应，使赛诺宁原充分转化成赛诺宁，赛洛宁原和赛洛宁转化酶在体内转化成赛洛宁，它便被细胞吸收，进而于蛋白质结合，使细胞功能再生。
具体实施方式
为了更好理解本申请技术内容，下面提供具体实施例，对本申请做进一步的说明。
本申请实施例所用的实验方法如无特殊说明，均为常规方法。
本申请实施例所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例1
一种诺丽发酵汁原液：包括以下重量份原料：脂溶性诺丽果汁10份，复合果酸1份，绿豆皮8份，菌液1.5份，
所述复合果酸包括重量份比为0.2:0.03:0.5的甘醇酸、酒石酸、山楂酸，
所述复合果酸为将甘醇酸、酒石酸、山楂酸的三者总重量份与水混合配制成73.5wt％的复合果酸，
所述甘醇酸的分子量为200Da，酒石酸分子量为300Da，山楂酸的分子量为400Da。
实施例2
一种诺丽发酵汁原液：包括以下重量份原料：脂溶性诺丽果汁10～50份，复合果酸3份，绿豆皮22份，菌液3份，
所述复合果酸包括重量份比为0.6:0.1:1的甘醇酸、酒石酸、山楂酸，
所述复合果酸为将甘醇酸、酒石酸、山楂酸的三者总重量份与水混合配制成73.5wt％的复合果酸，
所述甘醇酸的分子量为400Da，酒石酸分子量为500Da，山楂酸的分子量为500Da。
实施例3
一种诺丽发酵汁原液：包括以下重量份原料：脂溶性诺丽果汁30份，复合果酸2份，绿豆皮14份，菌液2份，
所述复合果酸包括重量份比为0.4:0.07:0.8的甘醇酸、酒石酸、山楂酸，
所述复合果酸为将甘醇酸、酒石酸、山楂酸的三者总重量份与水混合配制成73.5wt％的复合果酸，
所述甘醇酸的分子量为300Da，酒石酸分子量为400Da，山楂酸的分子量为4340Da。
上述实施例1～3按照以下制备方法制得：
S1、原料预处理：将诺丽果去皮除杂后切丁，装入破碎机中破碎，过90目筛，得到诺丽果浆；
S2、冷榨南瓜籽油：将南瓜籽在-12℃下冻干压榨，获得冷榨毛油和冷榨饼，将冷榨毛油经沉淀、精滤处理后制成冷榨南瓜籽油，加入冷榨南瓜籽油体积的1.8％的磷酸进行脱胶，过滤得到南瓜籽油；
S3、制备脂溶性诺丽果汁：将S1得到的诺丽果浆和S2得到的南瓜籽油倒入萃取罐中，按体积比为6:0.8混合，在温度35℃，速率400rpm的条件下搅拌 40min，再加热至50℃，在0.3MPa下萃取60min，得到萃取液，静置2h，离心分离，回收上层游离油，得到脂溶性诺丽果汁；
S4、发酵工艺：将S3得到的脂溶性诺丽果汁和复合酸、绿豆皮混合，接种植物乳杆菌液，菌液浓度未2×10 9CFU/mL，在28℃下发酵48h，静置，过100目，滤液为诺丽汁原液，将诺丽汁原液在3℃下贮藏，进入后发酵陈化5个月，得到诺丽发酵汁原液。
实施例4
本实施例与实施例3的区别在于，诺丽发酵汁原液的制备方法，包括以下步骤：
S1、原料预处理：将诺丽果去皮除杂后切丁，装入破碎机中破碎，过80目筛，得到诺丽果浆；
S2、冷榨南瓜籽油：将南瓜籽在-10℃下冻干压榨，获得冷榨毛油和冷榨饼，将冷榨毛油经沉淀、精滤处理后制成冷榨南瓜籽油，加入冷榨南瓜籽油体积的1.3％的磷酸进行脱胶，过滤得到南瓜籽油；
S3、制备脂溶性诺丽果汁：将S1得到的诺丽果浆和S2得到的南瓜籽油倒入萃取罐中，按体积比为2:0.1混合，在温度30℃，速率200rpm的条件下搅拌20min，再加热至40℃，在0.2MPa下萃取20min，得到萃取液，静置1h，离心分离，回收上层游离油，得到脂溶性诺丽果汁；
S4、发酵工艺：将S3得到的脂溶性诺丽果汁和复合酸、绿豆皮混合，接种植物乳杆菌液，菌液浓度未1×10 9CFU/mL，在25℃下发酵24h，静置，过80目，滤液为诺丽汁原液，将诺丽汁原液在0℃下贮藏，进入后发酵陈化3个月，得到诺丽发酵汁原液。
实施例5
本实施例与实施例3的区别在于，诺丽发酵汁原液的制备方法，包括以下步骤：
S1、原料预处理：将诺丽果去皮除杂后切丁，装入破碎机中破碎，过100目筛，得到诺丽果浆；
S2、冷榨南瓜籽油：将南瓜籽在-15℃下冻干压榨，获得冷榨毛油和冷榨饼，将冷榨毛油经沉淀、精滤处理后制成冷榨南瓜籽油，加入冷榨南瓜籽油体积的2％的磷酸进行脱胶，过滤得到南瓜籽油；
S3、制备脂溶性诺丽果汁：将S1得到的诺丽果浆和S2得到的南瓜籽油倒入萃取罐中，按体积比为8:1.2混合，在温度40℃，速率500rpm的条件下搅拌50min，再加热至60℃，在0.4MPa下萃取80min，得到萃取液，静置1～3h，离心分离，回收上层游离油，得到脂溶性诺丽果汁；
S4、发酵工艺：将S3得到的脂溶性诺丽果汁和复合果酸、绿豆皮混合，接种植物乳杆菌液，菌液浓度未3×10 9CFU/mL，在30℃下发酵48h，静置，过120目，滤液为诺丽汁原液，将诺丽汁原液在5℃下贮藏，进入后发酵陈化6个月，得到诺丽发酵汁原液。
对比例1
本对比例与实施例3的区别在于，一种诺丽发酵汁原液，包括以下重量份原料：脂溶性诺丽果汁10份，复合果酸5份，绿豆皮5份，菌液4份。
对比例2
本对比例与实施例3的区别在于，诺丽发酵汁原液原料中不含有绿豆皮。
对比例3
本对比例与实施例3的区别在于，诺丽发酵汁原液原料中不含有复合果酸。
实施例4
本对比例与实施例3的区别在于，复合果酸包括重量份比为0.1:0.13:1.5的甘醇酸、酒石酸、山楂酸。
一、理化指标和成分含量测定
将实施例1～5和对比例1～4中制备得到的诺丽发酵汁原液，测定赛诺宁含量，测定方法如下：
使用超高效液相色谱测定其含量
色谱柱：Waters Acquity UPLC BEH C18柱(2.1mm×100mm，1.7μm)，
柱温：35℃，样品室温：5℃，
流动相A：10mmol/L甲酸铵溶液(含0.1％甲酸)，
流动相B：乙腈(含0.1％甲酸)，
检测波长：210nm，流速；0.3m L/min；进样量：2μL
洗脱条件为：
第0～5.0min，流动相A与流动相B的体积比为42:58；
第5.01～9min，流动相A与流动相B的体积比为57:43；
第9.01～25min，流动相A与流动相B的体积比为78:22；
诺丽发酵汁原液中赛诺宁原含量的检测：
(1)取诺丽发酵汁原液40mL，溶解于乙醇中，过滤，
(2)量取步骤S1过滤后的上清液0.8ml置量瓶中，流动相稀释至每毫升含诺丽发酵汁原液4.0mL的溶液，摇匀，作为供试品溶液，
(3)将供试品溶液注入到高效液相色谱仪中进行高效液相色谱法检测，对诺丽发酵汁原液中赛诺宁含量的检测。
  赛诺宁含量(mg/mL)
实施例1 0.47
实施例2 0.48
实施例3 0.51
实施例4 0.49
实施例5 0.42
对比例1 0.39
对比例2 0.33
对比例3 0.31
对比例4 0.38
由上述结果可知，本申请的诺丽发酵汁原液中含有赛诺宁含量较高，其中实施例1～5大于0.4mg/mL，与对比例1比较，各原料的配方能够促进诺丽液的发酵，增强赛诺宁转化酶活性，从而提高赛诺宁的含量，与对比例2比较，绿豆皮中含有黄酮类、多糖类等多种活性物质，作为中间复合物，使脂溶性诺丽果汁中本身的活性酶与中间复合物结合，再进行释放出酶，其更好的促进赛诺宁转化酶对赛诺宁原的转化；与对比例3比较，在复合果酸中酸性基团条件下 能激活赛诺宁转化酶的活性，使酶与赛诺宁原反应更稳定；与对比例4比较，显然在合理的配比下，激活效果更好。
二、抗氧化测定
将本的实施例1～5和对比例1～4制得的诺丽发酵汁原液分别进行DPPH自由基清除试验、OH -自由基清除实验、O 2-自由基清除实验和还原能力的测定，每组做三组平行实验，清除率结果如下表：
Figure PCTCN2021115326-appb-000001
由上述结果表明，本申请的诺丽发酵汁原液具有较强的还原能力，以及清除DPPH自由基、羟自由基和超氧阴离子自由基的能力，实施例1～5和对比例比较，诺丽发酵汁原液是将脂溶性诺丽果汁混合复合果酸、绿豆皮和菌种，并调节其配比，使得在一定条件下发酵得到的原液具有强抗氧化性和还原能力；与对比例2比较，说明绿豆皮中的活性物质能促进诺丽抗氧化物质的发酵，提高诺丽发酵液中清除自由基的功能；与对比例3、4比较，加入复合果酸，并科学配比，能有效促进诺丽果的发酵能力，从而达到较好的抗氧化效果。
以上所述仅为本申请的较佳实施例而已，并不用以限制本申请，凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (10)

  1. 一种诺丽发酵汁原液，其特征在于：包括以下重量份原料：脂溶性诺丽果汁10～50份，复合果酸1～3份，绿豆皮8～22份，菌液1.5～3份，所述复合果酸包括甘醇酸、酒石酸、山楂酸，所述甘醇酸的分子量为200～400Da，所述酒石酸分子量为300～500Da，所述山楂酸的分子量为400～500Da。
  2. 如权利要求1所述的一种诺丽发酵汁原液，其特征在于：包括以下重量份原料：脂溶性诺丽果汁30份，复合果酸2份，绿豆皮14份，菌液2份，所述复合果酸包括甘醇酸、酒石酸、山楂酸。
  3. 如权利要求1或2所述的一种诺丽发酵汁原液，其特征在于：所述复合果酸包括重量份比为0.2～0.6:0.03～0.1:0.5～1的甘醇酸、酒石酸、山楂酸。
  4. 如权利要求3所述的一种诺丽发酵汁原液，其特征在于：所述复合果酸为将甘醇酸、酒石酸、山楂酸的三者总重量份与水混合配制成73.5wt％的复合果酸。
  5. 如权利要求1或2所述的一种诺丽发酵汁原液的制备方法，其特征在于：包括以下步骤：
    S1、原料预处理：将诺丽果去皮除杂后切丁，装入破碎机中破碎，过80～100目筛，得到诺丽果浆；
    S2、冷榨南瓜籽油：将南瓜籽在-10～-15℃下冻干压榨，获得冷榨毛油和冷榨饼，将冷榨毛油经沉淀、精滤处理后，加入磷酸进行脱胶，过滤得到南瓜籽油；
    S3、制备脂溶性诺丽果汁：将S1得到的诺丽果浆和S2得到的南瓜籽油倒入萃取罐中，按体积比为2～8:0.1～1.2混合搅拌20～50min，加热至40～60℃萃取20～80min，得到萃取液，静置1～3h，离心分离，回收上层游离油，得到脂溶性诺丽果汁；
    S4、发酵工艺：将S3得到的脂溶性诺丽果汁和复合酸、绿豆皮混合，接种植物乳杆菌液，在25～30℃下发酵24～48h，静置，过80～120目，滤液为诺丽汁原液，将诺丽汁原液低温贮藏，进入后发酵陈化3～6个月，得到诺丽发酵汁原液。
  6. 如权利要求5所述的一种诺丽发酵汁原液的制备方法，其特征在于：所述S2中磷酸的加入量是南瓜籽油体积的1.3～2％。
  7. 如权利要求5所述的一种诺丽发酵汁原液的制备方法，其特征在于：所述S3中混合搅拌条件为温度30～40℃，速率200～500rpm。
  8. 如权利要求5所述的一种诺丽发酵汁原液的制备方法，其特征在于：所述S3中萃取压力为0.2～0.4MPa。
  9. 如权利要求5所述的一种诺丽发酵汁原液的制备方法，其特征在于：所述S4低温温度为0～5℃。
  10. 如权利要求5所述的一种诺丽发酵汁原液的制备方法，其特征在于：所述S4的植物乳杆菌液浓度为1～3×10 9CFU/mL。
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