CN105077285A - Maca ferment and preparation method thereof - Google Patents
Maca ferment and preparation method thereof Download PDFInfo
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- CN105077285A CN105077285A CN201510617315.5A CN201510617315A CN105077285A CN 105077285 A CN105077285 A CN 105077285A CN 201510617315 A CN201510617315 A CN 201510617315A CN 105077285 A CN105077285 A CN 105077285A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- Tea And Coffee (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses maca ferment and a preparation method thereof. The method specifically includes the steps of firstly, stirring and mixing maca mixed fermentation raw materials to obtain a mixture; secondly, adding an enzyme activity keeping agent to the mixture; thirdly, adding bacterial liquid, and conducting sealing and fermenting; fourthly, conducting filtering. The maca mixed fermentation raw materials include, by weight, 5-15 parts of maca, 10-30 parts of apple, 10-20 parts of carrot, 5-15 parts of broccoli, 20-40 parts of shiitake and 10-20 parts of cucumber. The maca ferment contains multi-enzyme ferment, proteolysis ferment, lipolysis ferment and amylolysis ferment, contains macaenes, macamides, various natural vitamins, mineral substances, amino acid, trace elements and the like, can be used for enhancing vigor, adjusting reproduction and metabolism, promoting fertility, improving the sexual function, treating climacteric syndromes, climacteric syndromes and depression, increasing bone mineral density, treating anemia and resisting oxidation, and is a natural internal secretion adjustor. In addition, the ferment has effects on resisting cancer and leukemia and the like.
Description
Technical field
The present invention relates to nutraceutical field, be specifically related to a kind of agate coffee ferment and preparation method thereof.
Background technology
Ferment is also called enzyme (enzyme), is the active macromolecules with catalytic action produced in organism.Various biochemical reactions in organism, nearly all will carry out under the catalytic action of ferment, and the metabolism of human body, caloric intake, the biological phenomena such as growth and breeding all just can must be completed by the help of ferment.
At present, modern society's dog-eat-dog, rhythm of life is accelerated, environmental pollution, and the age increases, and the ferment in human body all can be caused to reduce.When the effect of body endo enzyme is weak or reduce, just have various symptom and occur, due to zymosthenic unicity, want these diseases of prevention and therapy, we must absorb more ferment from meals, and food is after more than 54 DEG C high temperature or fine finishining, makes again the ferment in food be destroyed.In order to the ferment of supplementary needed by human body, ferment technology is developed, ferment technology refers to the technology that multi-cultur es compound microbial colony ferments, and be a novel new and high technology, traditional product such as pickles, thick broad-bean sauce, natto, miso etc. also can be called ferment product.Refer in particular to the plant such as fresh vegetables, fruit for raw material herein, produce through multiple probiotics fermention, the microorganism formulation containing abundant enzyme, vitamin, mineral matter and secondary metabolite.Common fruit, vegetables, brown rice, mushroom class, integration of drinking and medicinal herbs Chinese medicine etc. can as the raw materials of ferment fermentation.Protease, lipase and superoxide dismutase etc. are the primary efficacy enzymes of enzyme microb class health food.
Agate coffee, formal name used at school: LepidiummeyeniiWalp, Spanish: Maca.Mainly producing in South America Andes and Chinese yunnan Lijing, is a kind of crucifer.Leaf is oval, and rhizome likeness in form turnip radish, edible is a kind of natural food, and nutrition is enriched, and has the reputation of " South America ginseng ".The hypocotyl of agate coffee may be golden or faint yellow, red, purple, blueness, black or green.Flaxen the most common, and shape, taste are also best.Agate coffee is rich in high unit nutrient, human body is had to the function of nourishing and fit keeping function.
Italian scientist DiniA has systematically drawn the chemical composition composition in the dry root of agate card first in 1994: protein content is more than 10% (protein content of the agate card kind of Hu Ning lakeside is more than 14%), the carbohydrate of 59%; The fiber of 8.5%, include the mineral matters such as abundant zinc, calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine, and containing vitamin C, B1, B2, B6, A, E, B12, B5, fat content is not high but mostly wherein be unrighted acid, the content of linoleic acid plus linolenic acid reaches more than 53%, and natural activity composition comprises alkaloid, glucosinolate and catabolite benzyl isothiocyanate, sterol, polyphenols etc.1999, American scientist has found vegetable active composition new containing two classes in agate card, macamides (macamides) He Maka rare (macaenes), and determine that these two kinds of materials have remarkable effect to balanced human's hormone secretion, the natural hormone engine so agate card is otherwise known as.In the specific aim research of agate card product, find again several special agate card alkaloid, along with going deep into of research, also had the activated novel substance of more tool in agate card and be isolated and identified.The Ministry of Public Health is national new resource food at approval agate coffee in 2011.
At present, a kind of agate coffee ferment is not had on the market.
Summary of the invention
For above shortcomings in prior art, one of technical problem to be solved by this invention is to provide a kind of preparation method of agate coffee ferment.
Two of technical problem to be solved by this invention is to provide a kind of agate coffee ferment.
The present invention is achieved through the following technical solutions:
A preparation method for agate coffee ferment, comprises the following steps:
(1) by agate coffee mixed culture fermentation raw material, be uniformly mixed, obtain mixture;
(2) in mixture, enzyme live keeping agent is added;
(3) bacterium liquid is added again, sealing, fermentation;
(4) filter;
Described agate coffee mixed culture fermentation raw material is made up of following weight parts raw material: agate coffee 5-15 part, apple 10-30 part, carrot 10-20 part, broccoli 5-15 part, mushroom 20-40 part, cucumber 10-20 part.
Preferably,
In described step (3), bacterial classification is mixed by aspergillus oryzae, hay bacillus and saccharomycete, and described aspergillus oryzae, hay bacillus and saccharomycetic mass ratio are (1-4): (1-4): (1-4);
Wherein, the addition of bacterium liquid and the mass ratio of agate coffee mixed culture fermentation raw material are 1:2-1:5, and described bacterium liquid is the aqueous solution of bacterial classification, and wherein the mass percentage of bacterial classification is 0.5-1.5%.
In described step (2), the addition of enzyme live keeping agent and the mass ratio of agate coffee mixed culture fermentation raw material are 1:20-1:60; in described step (2), enzyme live keeping agent is mixed by trehalose, sweet mellow wine and cysteine, and the mass ratio of described trehalose, sweet mellow wine, cysteine is (1-3): (1-3): (1-3).
Described step (3) fermentation is anaerobic fermentation, fermentation temperature 20 DEG C-50 DEG C, fermentation time 50-150 days.
The invention also discloses a kind of agate coffee ferment, adopt power said method to be prepared from.
Concrete, in the present invention:
Trehalose, No. CAS: 99-20-7; Sweet mellow wine, No. CAS: 69-65-8; Cysteine, No. CAS: 52-90-4.
Aspergillus oryzae can obtain by the following method: with add 500 parts of water soakings in every 100 portions of soya-bean cakes by weight 6 hours, boil 3-4 hour after, get liquid by filtered through gauze, adjust its Baume angle value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds soluble starch 2-3wt%, potassium dihydrogen phosphate 0.1-0.3wt%, magnesium sulfate 0.05wt%, ammonium sulfate 0.05wt% is culture medium, moist heat sterilization 20-30 minute at 120-125 DEG C, inoculation aspergillus oryzae test tube strains 1-2 ring after cooling, 28-32 DEG C, cultivate 2-5 days in the shaking table of rotating speed 80-140rmp, obtain aspergillus oryzae.
Hay bacillus can obtain by the following method: with glucose 0.5%-5% by mass percentage, yeast extract 0.2%-1.5%, peptone 0.01%-0.1%, Soy hydrolysate 5%, surplus for distilled water is for culture medium, adjustment pH value is 4.0-7.0, temperature is 120-125 DEG C of moist heat sterilization 15-25 minute, after being cooled to normal temperature, inoculation bacillus subtilis inclined-plane seed 1-2 ring, 20-32 DEG C, cultivate 4-8 days in the shaking table of rotating speed 90-200rpm/min, obtain hay bacillus.
Saccharomycete can obtain by the following method: with yeast extract 1%-2% by mass percentage, peptone 2%-4%, glucose 2%-5%, surplus for distilled water is for culture medium, sterilizing 20-30 minute at its natural ph, 120-125 DEG C, inoculation yeast test tube strains 1-2 ring after cooling, 28-30 DEG C, cultivate 2-5 days in the shaking table of rotating speed 80-120rmp, obtain saccharomycete.
By aspergillus oryzae, hay bacillus and saccharomycete mixing, be added to the water, the bacterium liquid in described step (3) can be obtained.
Agate coffee ferment of the present invention, containing multienzyme ferment, proteolytic enzyme, lipase, starch amylase, and containing agate coffee alkene, macamide and multiple natural complex, mineral matter, amino acid and trace element etc., can be used for strengthening energy, regulate reproduction metabolism, promote fertility, improvement function, treatment climacteric metancholia, rheumatism, depression, strengthen bone density, anemia, anti-oxidant, be natural endocrine metabolic diseases device.It also has the effects such as anticancer and anti-leukocythemia in addition.
Agate coffee ferment of the present invention, is suitable for crowd: function of male is low, female endocrinic disorders, infertile, hypoimmunity, suffers from a deficiency of the kidney, qi and blood is got along well, female climacteric, old and feeble, nutrition is unbalanced, inferior health, easily tired, insomnia, the five internal organs are uncomfortable, osteoporosis, Long Term Contact radiation source person, crosses the thin person of fat mistake.
Instructions of taking: every day 2-3 time, each 20-30 milliliter adds 300 milliliters of drinking water.Uncomfortable ferment taste, can separately add honey or fruit juice, not with more than 40 degree of hot water Instant Drinks.
Detailed description of the invention
Aspergillus oryzae obtains by the following method: with add 500 parts of water soakings in every 100 portions of soya-bean cakes by weight 6 hours, boil 3 hours after, get liquid by filtered through gauze, adjust its Baume angle value to 5, obtain fermented bean drink; Every 100ml fermented bean drink adds soluble starch 2.5wt%, potassium dihydrogen phosphate 0.2wt%, magnesium sulfate 0.05wt%, ammonium sulfate 0.05wt% is culture medium, moist heat sterilization 25 minutes at 120 DEG C, inoculation aspergillus oryzae test tube strains 2 ring after cooling, 30 DEG C, cultivate 4 days in the shaking table of rotating speed 100rmp, obtain aspergillus oryzae.
Hay bacillus obtains by the following method: with glucose 2% by mass percentage, yeast extract 1%, peptone 0.05%, Soy hydrolysate 5%, distilled water 91.95% for culture medium, adjustment pH value is 6.0, temperature is 120 DEG C of moist heat sterilizations 20 minutes, after being cooled to normal temperature, inoculation bacillus subtilis inclined-plane seed 2 ring, 25 DEG C, cultivate 6 days in the shaking table of rotating speed 120rpm/min, obtain hay bacillus.
Saccharomycete obtains by the following method: with yeast extract 1.5% by mass percentage, peptone 3%, glucose 4%, distilled water 91.5% for culture medium, in its natural ph, sterilizing 25 minutes at 120 DEG C, inoculation yeast test tube strains 2 ring after cooling, 30 DEG C, cultivate 4 days in the shaking table of rotating speed 100rmp, obtain saccharomycete.
Embodiment 1
A preparation method for agate coffee ferment, comprises the following steps:
(1) by agate coffee mixed culture fermentation raw material, be uniformly mixed, obtain mixture;
(2) in mixture, enzyme live keeping agent is added;
(3) add bacterium liquid again, mix, sealing, fermentation;
(4) filter;
Described agate coffee mixed culture fermentation raw material is made up of following raw material: agate coffee 10 kilograms, apple 20 kilograms, 15 kilograms, carrot, broccoli 10 kilograms, 30 kilograms, mushroom, cucumber 15 kilograms.
In described step (2), the addition of enzyme live keeping agent is 4 kilograms, and the mass ratio of described enzyme live keeping agent and agate coffee mixed culture fermentation raw material is 1:25.
In described step (2), enzyme live keeping agent is mixed by trehalose, sweet mellow wine and cysteine, and the mass ratio of described trehalose, sweet mellow wine, cysteine is 1:1:1.
In described step (3), the addition of bacterium liquid is 40 kilograms, and the mass ratio of described bacterium liquid and agate coffee mixed culture fermentation raw material is 1:2.5.
The preparation method of described bacterium liquid: aspergillus oryzae, hay bacillus, saccharomycete are mixed by 1:1:1, be added to the water, can obtain bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.
Described step (3) fermentation is anaerobic fermentation, fermentation temperature 37 DEG C, fermentation time 100 days.
Embodiment 2
According to the pulp furnish described in embodiment 1 and method preparation, difference is only: aspergillus oryzae, hay bacillus are mixed by 1:1, be added to the water, obtained described bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.Obtain the agate coffee ferment of embodiment 2.
Embodiment 3
According to the pulp furnish described in embodiment 1 and method preparation, difference is only: aspergillus oryzae, saccharomycete are mixed by 1:1, be added to the water, obtained described bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.Obtain the agate coffee ferment of embodiment 3.
Embodiment 4
According to the pulp furnish described in embodiment 1 and method preparation, difference is only: saccharomycete, hay bacillus are mixed by 1:1, be added to the water, obtained described bacterium liquid, and the mass percentage controlling total bacterial classification in bacterium liquid is 1wt%.Obtain the agate coffee ferment of embodiment 4.
Test case 1
Adopt prolease activity in determined by ultraviolet spectrophotometry ferment, assay NBT photoreduction is adopted to measure the vigor of SOD in ferment, adopt iodine colorimetry to measure amylase activity with reference to " national clinical examination operational procedure ", with reference to QB/T1803-1993, adopt titration measuring lipase activity.In the agate coffee ferment prepare embodiment 1-4 and comparative example 1, enzyme activity measures, and test result is in table 1.
Table 1 primary efficacy enzyme activity unit: U/mL
| Enzyme class | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Protease | 1622 | 1476 | 1498 | 1504 |
| Amylase | 33.6 | 31.0 | 30.6 | 30.8 |
| Lipase | 3.1 | 2.7 | 2.8 | 2.8 |
| Superoxide dismutase | 353 | 322 | 335 | 329 |
Claims (5)
1. a preparation method for agate coffee ferment, is characterized in that, comprises the following steps:
(1) by agate coffee mixed culture fermentation raw material, be uniformly mixed, obtain mixture;
(2) in mixture, enzyme live keeping agent is added;
(3) bacterium liquid is added again, sealing, fermentation;
(4) filter;
Described agate coffee mixed culture fermentation raw material is made up of following weight parts raw material: agate coffee 5-15 part, apple 10-30 part, carrot 10-20 part, broccoli 5-15 part, mushroom 20-40 part, cucumber 10-20 part.
2. the preparation method of agate coffee ferment as claimed in claim 1, it is characterized in that, in described step (3), bacterial classification is mixed by aspergillus oryzae, hay bacillus and saccharomycete, and described aspergillus oryzae, hay bacillus and saccharomycetic mass ratio are (1-4): (1-4): (1-4);
Wherein, the addition of bacterium liquid and the mass ratio of agate coffee mixed culture fermentation raw material are 1:2-1:5, and described bacterium liquid is the aqueous solution of bacterial classification, and wherein the mass percentage of bacterial classification is 0.5-1.5%.
3. the preparation method of agate coffee ferment as claimed in claim 1; it is characterized in that; in described step (2), the addition of enzyme live keeping agent and the mass ratio of agate coffee mixed culture fermentation raw material are 1:20-1:60; in described step (2), enzyme live keeping agent is mixed by trehalose, sweet mellow wine and cysteine, and the mass ratio of described trehalose, sweet mellow wine, cysteine is (1-3): (1-3): (1-3).
4. the preparation method of the agate coffee ferment as described in claim 1 and 2 and 3, is characterized in that, described step (3) fermentation is anaerobic fermentation, fermentation temperature 20 DEG C-50 DEG C, fermentation time 50-150 days.
5. an agate coffee ferment, is characterized in that, adopts method according to any one of claim 1-4 to be prepared from.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105379876A (en) * | 2015-12-22 | 2016-03-09 | 四川藏匠茶业股份有限公司 | Health care Tibetan tea and preparation method thereof |
| CN105919110A (en) * | 2016-06-15 | 2016-09-07 | 江西蓓蕾食品有限公司 | Compound dark tea enzyme and preparation method thereof |
| CN107056818A (en) * | 2017-03-09 | 2017-08-18 | 云南民族大学 | The synthesis preparation method of Macaline A derivative and application |
| CN107594109A (en) * | 2017-08-24 | 2018-01-19 | 南京灿辰微生物科技有限公司 | A kind of pet drinks enzyme liquid and preparation method thereof |
| CN110801002A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Pilose antler nourishing enzyme and preparation method thereof |
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| CN104855772A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Maca enzyme and preparation method thereof |
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| CN104855772A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Maca enzyme and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379876A (en) * | 2015-12-22 | 2016-03-09 | 四川藏匠茶业股份有限公司 | Health care Tibetan tea and preparation method thereof |
| CN105919110A (en) * | 2016-06-15 | 2016-09-07 | 江西蓓蕾食品有限公司 | Compound dark tea enzyme and preparation method thereof |
| CN107056818A (en) * | 2017-03-09 | 2017-08-18 | 云南民族大学 | The synthesis preparation method of Macaline A derivative and application |
| CN107594109A (en) * | 2017-08-24 | 2018-01-19 | 南京灿辰微生物科技有限公司 | A kind of pet drinks enzyme liquid and preparation method thereof |
| CN110801002A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Pilose antler nourishing enzyme and preparation method thereof |
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