CN105919087A - Compound fruit and vegetable enzymes and preparation method thereof - Google Patents
Compound fruit and vegetable enzymes and preparation method thereof Download PDFInfo
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- CN105919087A CN105919087A CN201610276691.7A CN201610276691A CN105919087A CN 105919087 A CN105919087 A CN 105919087A CN 201610276691 A CN201610276691 A CN 201610276691A CN 105919087 A CN105919087 A CN 105919087A
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses compound fruit and vegetable enzymes and a preparation method thereof. The compound fruit and vegetable enzymes comprise 150-250 parts of microorganic liquid, 130-220 parts of fruit and vegetable compositions, 100-150 parts of a sweetener, and 50-150 parts of water. The fruit and vegetable compositions comprise 20-30 parts of figs, 20-35 parts of wax gourds, 15-25 parts of dragon fruits, 30-45 parts of papayas, 20-35 parts of haws, and 25-40 parts of apples. The microorganic liquid includes 30%-50% of aspergillus niger, 8%-15% of yeast, 20%-35% of lactic acid bacteria and the balanced being water. The sweetener is licorice. The present invention provides the enzyme stock solution which can improve immunity and reduce high blood pressure, high blood sugars and high blood lipids, and the preparation method thereof. The obtained enzyme stock solution is mellow in mouthfeel, the preparation technology is simple a, the raw material utilization is high, and the costs are greatly reduced.
Description
Technical field
The present invention relates to field of pharmaceutical preparations, be specifically related to a kind of fruit and vegerable composite enzyme and preparation method thereof.
Background technology
Ferment is a kind of active macromolecules with biocatalysis, the condition that ferment can be the gentleest in body
Under, the various biochemical reaction of efficient catalysis, promote the metabolism of organism, it is to maintain body normal function, digestion
The required material of the vital movement such as food, repair tissue.
Existing fruit-vegerable ferment preparation technology great majority use inoculation bacterium colony fermentation and utilize high sugar fermentation, and inoculation bacterium colony is sent out
The ferment technique of ferment is the most loaded down with trivial details, and strain and sugar are only used as leaven and use, the ferment stock solution that high sugar fermentation obtains
Be not suitable for hyperglycemic patients especially to drink.
Summary of the invention
The technical problem to be solved is to provide a kind of fruit and vegerable composite enzyme and preparation method thereof.
For realizing the purpose of the present invention, the technical solution adopted in the present invention is:
A kind of fruit and vegerable composite enzyme and preparation method thereof, including bacterium solution 150-250 part, fruit and vegerable compositions 130-220 part, sweeting agent
100-150 part, water 50-150 part.
Further, described fruit and vegerable compositions includes: Fructus Fici 20-30 part, Fructus Benincasae 20-35 part, Hylocereus undatus 15-25 part,
Fructus Chaenomelis 30-45 part, Fructus Crataegi 20-35 part, Fructus Mali pumilae 25-40 part.
Fructus Fici sarcocarp is the sweetest, belongs to high microsteping fruit, containing abundant acids and enzyme, has very much diabetics
Benefit, has remarkable efficacy to allaying tiredness, raising body immunity, recovery physical ability.Make ferment together with Fructus Benincasae there is dampness removing to disappear
Swollen, effect of blood sugar lowering kidney tonifying, it is adaptable to diabetic nephropathy early stage patient auxiliary dietetic therapy.
Hylocereus undatus has high microsteping, low sugar, characteristic low in calories, to diabetes, hypertension, hypercholesterolemia, metabolic arthritis
Good curative effect is had Deng common disease.Wherein contain the rare vegetable albumin of general plant and anthocyanidin, albumin counterweight
Metal poisoning has effect of removing toxic substances, and can protect coat of the stomach.Cyanine have the effect of antioxidation, defying age, moreover it is possible to improve
Prevention to brain cell degeneration, suppresses dementia, is well suited for designed for old people.
Containing a large amount of vitamin, malic acid in Fructus Mali pumilae, the steatolysis lodging in human body can be promoted, often eat Fructus Mali pumilae
Can pre-preventing obesity.
Containing Hesperidin, citric acid, malic acid, succinic acid, pectin and vitamins and other nutritious components in Fructus Citri junoris, there is increase
The elasticity of blood capillary, effect of reduction blood cholesterol, also prevent and treat the effect of hypertension, arteriosclerosis, draw diabetes
The a series of angiopathys risen are of great benefit to.
Fructus Chaenomelis contains protease, contributes to decomposing protein and starchiness, reduces blood glucose.Additionally aid and alleviate gastrointestinal
Workload, of great advantage to digestive system.Fructus Crataegi contains abundant calcium, vitamin C, carotene, Flavonoid substances, choline
Deng, contributing to vascular health, Fructus Chaenomelis and Fructus Crataegi, with food, have removing food stagnancy food, scattered silt blood, hypoglycemic effect, and diabetics can
Often to eat.
The ferment stock solution that above-mentioned fruit and vegerable compositions prepares, is not only suitable for masses and drinks, and is particularly suited for hyperglycemia and suffers from
Person drinks, and adds the ferment adaptability to crowd.
Further, described bacterium solution includes Aspergillus niger 30%-50%, yeast 8%-15%, lactic acid bacteria 20%-35% and surplus
Water.
In ferment manufacturing process, fermentation is requisite step, adds bacterium solution fermentation and has been effectively promoted ferment fermentation,
Aspergillus niger produces substantial amounts of cellulase and pectase in ferment makes sweat, enters the fruit and vegerable compositions after pulverizing
Row united hydrolysis, makes the ferment stock solution finally prepared without the impurity such as peel and sarcocarp, eliminates the step of impurity screening,
Take full advantage of again fruit and vegerable raw material simultaneously, reduce production cost, make ferment preparation technology more preferably easy with ferment mouthfeel more
Mellow.
Further described sweeting agent is Radix Glycyrrhizae powder.
Easily producing antibacterial in ferment sweat and destroy the fermentation of ferment, glycyrrhizin itself has the work of strong sterilization
With, during the fermentation, instead of traditional sugar in a large number that uses and, as leaven and the preparation technology of antibacterial, make finally to prepare
The ferment obtained avoids " high sugar " phenomenon.High sugar not only can suppress the growth of microorganism, thus suppresses yeast fermentation, vinegar
Acid bacterium amount reproduction, destroys the preparation of ferment, and easily causes the rising of drinking person blood glucose, endanger healthy.
The preparation method of fruit and vegerable composite enzyme: step one, chooses the fruit and vegerable compositions of weight portion in proportion, is placed in clear water
Carry out stripping and slicing after soaking 10-15min, put into bottleneck standby less than in the vial of body radius；
Step 2, adds bacterium solution in fruit and vegerable compositions, seals bottleneck with the preservative film of five layers to nine layers, then use after sweeting agent
Rubber band is tied tight, to start to occur a small amount of tunica albuginea time remove preservative film, keeping temperature is 20 degree to 32 degree, use bottle cap sealing
Fermentation.
Preferably, described fruit and vegerable compositions is immature fruit and vegerable.
Pectin in fruit can discharge methyl CH3 during the fermentation, and is converted into the virose methanol of tool by mushroom.Not
Not only containing more rich ferment in ripened fruit, the content of pectin is also few compared with ripened fruit, when making edible ferment, and choosing
It is possible not only to abundant ferment nutrition with immature fruit and reduces the harm of methanol.
Preferably, described preservative film is semipermeable membrane.
Yeast fermentation process is aerobic-type fermentation and anaerobic type fermentation, just carries out aerobic respiration, in a large number under aerobic conditions
Propagation, metabolite is carbon dioxide and water, the most just carries out anaerobic respiration, and produces release cometabolism product
Thing.Ethanol and water, under aerobic environment, ethanol is resolved into acetic acid by acetobacter then.Semipermeable membrane seals and not only keeps ferment
Moisture content is not vaporized and air can be allowed suitably to pass through, and then ties tight with rubber band, can not leak between bottleneck and rubber band
Gas, it is ensured that air can only be passed through by preservative film, so can discharge air in bottle, can guarantee that again suitable oxygen supply is to yeast
Bacterium breathes, and makes yeast fermentation prematurely terminate and the most a large amount of ethanol or the acetic acid of producing of early stage, it is ensured that the final ferment prepared
Mouthfeel is excellent.
Preferably, described bottle cap sealing ferments 200-240 days, and ferment fermentation is fully finished, and seals and retains to 200-240
My god, a small amount of ethanol that beneficially ferment is contained within volatilizees completely, makes ferment mouthfeel more aromatic.
Beneficial effects of the present invention: the invention provides one and utilize Radix Glycyrrhizae to form as sweeting agent, inoculation bacterium solution fermentation
Fruit-vegerable ferment stock solution, fruit and vegerable compositions used is all to be suitable for the food materials that hyperglycemia population is edible.The ferment that the present invention prepares
Element stock solution has raising immunity, effect of fall three-hypers, has effectively processed leftover bits and pieces simultaneously, improve former in preparation technology
The utilization rate of material, reduces cost.
Detailed description of the invention
The following enforcement to the present invention is further described, in order to those skilled in the art can be better understood from also
Implement.
Embodiment 1
Fructus Fici 25 parts, 30 parts of Fructus Benincasae, Hylocereus undatus 20 parts, Fructus Chaenomelis 35 parts, Fructus Crataegi 25 parts, Fructus Mali pumilae 30 parts.
Radix Glycyrrhizae powder 120 parts, 80 parts of water.
Bacterium solution includes Aspergillus niger 35%, yeast 10%, lactic acid bacteria 25% and excess water.
Choose the fruit and vegerable compositions of immature aforementioned proportion weight portion, after being placed in clear water immersion 12min, carry out stripping and slicing
Pulverize, put into bottleneck standby less than in the vial of body radius；In fruit and vegerable compositions, add bacterium solution, use after Radix Glycyrrhizae powder
The semi permeability preservative film of five layers to nine layers seals bottleneck, then ties tight with rubber band, to start to occur a small amount of tunica albuginea time remove
Preservative film, keeping temperature is 25 degree, uses bottle cap sealing fermentation i.e. to can get zymogen liquid in 200 days.
Embodiment 2
Fructus Fici 30 parts, 35 parts of Fructus Benincasae, Hylocereus undatus 25 parts, Fructus Chaenomelis 45 parts, Fructus Crataegi 35 parts, Fructus Mali pumilae 40 parts.
Radix Glycyrrhizae powder 150 parts, 150 parts of water.
Bacterium solution includes Aspergillus niger 50%, yeast 15%, lactic acid bacteria 35% and excess water.
Choose the fruit and vegerable compositions of immature aforementioned proportion weight portion, after being placed in clear water immersion 15min, carry out stripping and slicing,
Put into bottleneck standby less than in the vial of body radius；Bacterium solution is added, with five layers to nine after Radix Glycyrrhizae powder in fruit and vegerable compositions
The semi permeability preservative film of layer seals bottleneck, then ties tight with rubber band, to start to occur a small amount of tunica albuginea time remove preservative film, protect
Holding temperature is 30 degree, uses bottle cap sealing fermentation i.e. to can get zymogen liquid in 240 days.
Claims (8)
1. fruit and vegerable composite enzyme and preparation method thereof, it is characterised in that include bacterium solution 150-250 part, fruit and vegerable compositions
130-220 part, sweeting agent 100-150 part, water 50-150 part.
2. fruit and vegerable composite enzyme as described in claim 1, it is characterised in that: described fruit and vegerable compositions includes: Fructus Fici 20-
30 parts, Fructus Benincasae 20-35 part, Hylocereus undatus 15-25 part, Fructus Chaenomelis 30-45 part, Fructus Crataegi 20-35 part, Fructus Mali pumilae 25-40 part.
3. the fruit and vegerable composite enzyme as described in claim 1 to 2, it is characterised in that: described bacterium solution includes Aspergillus niger 30%-
50%, yeast 8%-15%, lactic acid bacteria 20%-35% and excess water.
4. the fruit and vegerable composite enzyme as described in claims 1 to 3, it is characterised in that: described sweeting agent is Radix Glycyrrhizae powder.
5. the preparation method of the fruit and vegerable composite enzyme as described in Claims 1-4, it is characterised in that: step one, choose by than
The fruit and vegerable compositions of example weight portion, carries out stripping and slicing after being placed in clear water immersion 10-15min, puts into bottleneck less than body radius
In vial standby；
Step 2, adds bacterium solution in fruit and vegerable compositions, seals bottleneck with the preservative film of five layers to nine layers, then use after sweeting agent
Rubber band is tied tight, to start to occur a small amount of tunica albuginea time remove preservative film, keeping temperature is 20 degree to 32 degree, use bottle cap sealing
Fermentation obtains ferment stock solution.
6. the preparation method of fruit and vegerable composite enzyme as described in claim 5, it is characterised in that: described fruit and vegerable compositions is not
Ripe fruit and vegerable.
7. the preparation method of the fruit and vegerable composite enzyme as described in claim 5 to 6, it is characterised in that: described preservative film is half
Permeable membrane.
8. the preparation method of the fruit and vegerable composite enzyme as described in claim 5 to 8, it is characterised in that: described bottle cap sealing is sent out
Ferment 200-240 days.
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Application publication date: 20160907 |