CN106616977A - Preparation method of edible cudrania tricuspidata ferment - Google Patents

Abstract

The invention discloses a preparation method of edible eucalyptus enzyme, which belongs to the field of food processing. It is characterized in that it includes the following steps: (1) raw material pretreatment; (2) material mixing; (3) fermentation; (4) post-fermentation treatment. In the present invention, the edible cypress enzymes are obtained by simulating the natural production conditions of plant enzymes by using fresh small green fruits, cypress fruits, cypress flowers and cypress leaves as raw materials, and by natural fermentation or microbial inoculation, fermentation and ripening, and the fermentation time is long. The edible Zheshu enzyme obtained by the preparation method of the present invention effectively guarantees the active components of Zheshu, has functions such as good antioxidant activity, and finally obtains an edible product with improved ingredients or flavor and special nutrition and health care functions.

Description

A kind of preparation method of edible eucalyptus enzyme

technical field

The invention belongs to the field of food processing, and in particular relates to a preparation method of edible eucalyptus enzyme.

Background technique

A large number of studies have shown that inflammation, tumors, aging and other intractable diseases are closely related to the excessive production of free radicals in the human body or the decline in the ability to scavenge free radicals. Most fruits and vegetables have bioactive substances that scavenge free radicals, but there are a series of problems such as the seasonality of fruits and vegetables is too strong, they are not easy to preserve, and the human body does not fully absorb them. Edible plant enzymes have a history of more than ten years in Japan, South Korea, Taiwan and Southeast Asian countries, and China has also developed rapidly in recent years.

Edible plant enzymes are made from one or more fresh vegetables, fruits, grains, beans, seaweeds, herbal medicines for both food and medicine, mushrooms, etc. Or the functional microbial fermentation products produced by a variety of beneficial bacteria through long-term fermentation, which are rich in secondary metabolites, plant nutrients and active ingredients of probiotics. Eating plant enzymes can enhance human metabolism, eliminate waste or toxins in the body, and activate physiological functions. In today's society where the concepts of health preservation and environmental protection are becoming more and more popular, plant enzyme fermentation functional products conform to the concept of social development and meet social needs, and have a very broad prospect.

Cudrania tricuspidata Bur. is a plant of the genus Cudrania in the family Moraceae, also known as Cudrania tricuspidata Bur., also known as Cudrania tricuspidata Bur. The whole body of Zhe tree is precious, its stem bark can be used as raw material for papermaking; its wood can be used as dyestuff and high-grade furniture material; its leaves can be used to feed silkworms; Pox, sores, hemoptysis, etc. Zheshu fruit is a traditional Chinese medicine. It can be taken orally in decoction or applied externally. At present, a large number of isopentenyl xanthone compounds, flavonoids, isoflavones and alkaloids have been isolated from Zheshu plants. These compounds show significant biological activities such as anti-oxidation, antibacterial, anti-inflammatory, anti-tumor etc.

At present, there are no reports about Zheshu enzyme food and its preparation method both at home and abroad. The edible Zheshu enzyme of the present invention is to use fresh Zheshu small green fruit, Zheshu fruit, Zheshu flower and Zheshu leaves as raw materials, and utilizes natural fermentation or microbial inoculation fermentation to make carbohydrates, proteins, lipids and other substances in the raw materials Metabolic reaction, a large amount of required metabolites are produced and accumulated, and edible products with improved ingredients or flavors are finally obtained with special nutritional and health functions.

Contents of the invention

In order to make up for the deficiencies in the prior art, the technical problem to be solved by the present invention is to provide a preparation method of edible eucalyptus enzyme, which can effectively retain the active ingredients in eucalyptus and produce active metabolites, which are rich in nutrition and have remarkable functions .

A kind of preparation method of described edible eucalyptus ferment is characterized in that comprising the following steps:

(1) Raw material pretreatment: select fresh Zheshu raw materials without rot and odor, use sterile water to remove surface impurities of Zheshu raw materials under aseptic conditions, dry at room temperature, crush, slice, cut or beat, and set aside;

(2) Mixing of materials: adding sugar substances to the pretreated materials in step (1), the weight of solid sugar in the sugar substances accounts for 20-70% of the weight of the materials, stirring evenly for later use;

(3) Fermentation: Stir the mixture obtained in step (2) and then carry out natural fermentation, or microbial inoculation fermentation, or a combination of natural fermentation and microbial inoculation fermentation;

(4) Post-fermentation treatment: use the existing technology to make Zheshu enzyme liquid oral liquid or Zheshu enzyme capsules from the Zheshu enzyme stock solution obtained in step (3), or obtain solid Zheshu enzyme through low-temperature concentration and freeze-drying Tree enzyme food, or obtain compound Zheshu enzyme food after compatibility.

The preparation method of the described edible Zheshu enzyme is characterized in that the Zheshu raw materials are Zheshu small green fruit, Zheshu fruit, Zheshu flower and Zheshu leaves.

The preparation method of the above-mentioned edible eucalyptus enzyme is characterized in that the carbohydrates described in the step (2) are sucrose, fructose, honey, glucose, brown sugar, brown sugar, fructose syrup, maltose, soybean One or more of oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, stachyose and raffinose, etc. or prepared into syrup.

The preparation method of the edible eucalyptus enzyme is characterized in that the natural fermentation condition in the step (3) is as follows: the mixed material is placed in a sterilized enzyme tank for natural fermentation, and the natural fermentation product is passed through After the separation treatment, the natural fermented eucalyptus enzyme stock solution is obtained, wherein the natural fermentation condition is a fermentation temperature of 10-40° C. and a fermentation time of 10-36 months.

The preparation method of the edible eucalyptus enzyme is characterized in that the microbial fermentation condition in the step (3) is: put the mixed material in a sterilized enzyme tank and add 0.2% to 10% of For the first strain, carry out the first-stage fermentation to obtain the first-stage fermented cypress enzyme, and then add 0.2% to 10% of the second strain to carry out the second-stage fermentation to obtain the secondary-fermented cypress enzyme, and then add 0.2% % to 10% of the third bacterial strain, the third stage of fermentation is carried out to obtain the Zheshu enzyme base material, and after the said Zheshu enzyme base material is separated and processed, the Zheshu enzyme stock solution or concentrated original pulp is obtained, wherein the three stages The fermentation conditions are that the fermentation temperature is 20-40° C., and the fermentation time is 15 days-240 days respectively.

The preparation method of the edible eucalyptus enzyme is characterized in that the natural fermentation in the step (3) is combined with microbial inoculation and fermentation: the mixed material is placed in a sterilized enzyme tank for natural fermentation, After the natural fermentation liquid is separated and treated, the original solution of Zheshu enzyme is obtained; the original solution of Zheshu enzyme obtained by natural fermentation is placed in the sterilized fermenter again, and 0.2% to 10% of bacteria are added to carry out secondary fermentation , to obtain the Zheshu enzyme base material; after the Zheshu enzyme base material is separated and processed, the secondary fermented Zheshu enzyme stock solution or concentrated puree is obtained; wherein the natural fermentation conditions are a fermentation temperature of 10°C to 40°C, and a fermentation time of 6 months to 24 months, the secondary fermentation condition is that the fermentation temperature is 20°C-40°C, and the fermentation time is 15 days-180 days.

The preparation method of the above-mentioned edible Zheshu enzyme is characterized in that the compatibility of the compound Zheshu enzyme food is: natural fermented Zheshu enzyme stock solution or its concentrated puree, or secondary fermented Zheshu enzyme stock solution or Its concentrated puree, or multi-fermented Zheshu enzyme stock solution or its concentrated puree, or a mixture of Zheshu small green fruit enzyme, Zheshu fruit enzyme, Zheshu flower enzyme and Zheshu leaf enzyme, with plant active extracts, trace amounts Elements, natural vitamins, amino acids, and one or more raw and auxiliary materials in oligosaccharides are compounded to obtain the compound eucalyptus enzyme.

The preparation method of a kind of Zheshu enzyme food is characterized in that the microorganisms are lactic acid bacteria, saccharomyces, acetic acid bacteria, Aspergillus oryzae, Aspergillus niger, Streptococcus thermophilus, Bacillus natto, Monascus, etc. one or more.

The method for preparing Zheshu enzyme food is characterized in that the remaining fermented residue after separating the fermented liquid can be dried to obtain a solid fermented product.

In the present invention, the edible mulberry enzyme is obtained by simulating the natural production conditions of plant enzymes by using fresh mulberry green fruit, mulberry fruit, mulberry flower and mulberry leaves as raw materials, through natural fermentation or microbial inoculation, fermentation and maturation, and long fermentation time. The edible eucalyptus enzyme obtained by the preparation method of the present invention effectively guarantees the active components of eucalyptus, has good antioxidant activity and other functions, and finally obtains an edible product with improved ingredients or flavor and special nutrition and health care functions.

Description of drawings

Fig. 1 is the ABTS free radical scavenging ability of Zheshu xiaoqingguo enzyme, Zheshu flower enzyme and Zheshu leaf enzyme obtained in Example 1, 2, and 3 of the present invention;

Fig. 2 is according to the embodiment of the present invention 1,2,3 in the scavenging capacity of the Zheshu xiaoqingguo enzyme, Zheshu flower enzyme, Zheshu leaf enzyme DPPH free radical;

Fig. 3 is according to the scavenging ability of the hydroxyl radical scavenging ability of Zheshu xiaoqingguo enzyme, Zheshu flower enzyme and Zheshu leaf enzyme obtained in Example 1, 2, and 3 of the present invention;

Fig. 4 is according to the measurement result of the reducing power of Zheshu xiaoqingguo enzyme, Zheshu flower enzyme and Zheshu leaf enzyme obtained in Examples 1, 2 and 3 of the present invention.

detailed description

The present invention will be further explained below in conjunction with specific examples, but it is not intended to limit the present invention.

Example 1

A preparation method for edible Zheshu xiaoqingguo enzyme, comprising the following preparation steps: select 3 kg of fresh Zheshu xiaoqingguo, remove sand and dust on the surface of Zheshu xiaoqingguo under aseptic conditions with sterile water, dry at room temperature, put in In the sterilized fermentation vessel, add 3kg of sucrose syrup with a concentration of 70%, stir properly, control the room temperature at 15-20°C, and naturally ferment for 24 months to obtain the Zheshu xiaoqingguo enzyme liquid.

Example 2

A preparation method for edible Zheshu flower enzymes, comprising the following preparation steps: selecting 3 kg of fresh Zheshu flowers, removing sand and dust on the surface of Zheshu flowers under aseptic conditions with sterile water, drying at normal temperature, putting into sterilized In a clean and dry container, add 3 kg of sucrose syrup with a concentration of 70%, stir properly, control the room temperature at 15-20°C, and ferment naturally for 24 months to obtain the Zheshuhua enzyme liquid.

Example 3

A preparation method for edible mulberry leaf enzymes, comprising the following preparation steps: select 3 kg of fresh mulberry leaves, rinse gently with sterile water under aseptic conditions to remove sand and dust on the surface of mulberry leaves, dry at room temperature, put into sterilized Add 3kg of 70% sucrose syrup into a clean and dry container, stir properly, control the room temperature at 15-20°C, and ferment naturally for 24 months to separate and obtain the fermented leaf fermented liquid.

The content of the total polyphenols in the Zheshu xiaoqingguo enzyme, Zheshu flower ferment and Zheshu leaf enzyme obtained in Examples 1-3 are shown in Table 1; the ABTS free radical scavenging ability is shown in Figure 1; the DPPH free radical scavenging ability is shown in Figure 2; The scavenging ability of hydroxyl radicals is shown in Figure 3; the measurement results of reducing power are shown in Figure 4.

Table 1 The content of total polyphenols in Zheshu xiaoqingguo enzyme, Zheshu flower enzyme and Zheshu leaf enzyme Zheshu small green fruit enzyme Zheshu flower enzyme Zeda leaf enzyme Total polyphenols (mg/mL) 2.91 1.78 1.60

In embodiment 1-3, sucrose syrup can be replaced with sucrose, fructose, honey, glucose, black sugar, brown sugar, fructose syrup, maltose, soybean oligosaccharide, fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, One or more of xylooligosaccharides, stachyose and raffinose, etc. may be formulated into syrup, and finally the same test effect as that of Examples 1-3 can be achieved.

Fermentation condition adopts fermentation temperature 10～15 ℃ among the embodiment 1-3, and fermentation time is 36 months, or adopts fermentation temperature 20～40 ℃, fermentation time is 10 months, finally also can reach the technology identical with embodiment 1-3 Effect.

Example 4

A kind of preparation method of edible Zheshu fruit, comprises the following preparation steps: select fresh Zheshu fruit 5kg, remove sand and dust etc. on the surface of Zheshu fruit under aseptic conditions with sterile water, dry at normal temperature, put into sterilized In the fermentation container, add 4kg of honey syrup with a concentration of 70%, stir properly, add 100g of activated yeast, control the fermentation temperature at 20-25°C, ferment for 3 months, add 100g of activated lactic acid bacteria again, and stir properly , the fermentation temperature was controlled at 20-25°C, fermented for 3 months, 100g of activated acetic acid bacteria was added again, stirred properly, the fermentation temperature was controlled at 20-25°C, fermented for 3 months, filtered, and clarified to obtain a liquid form of Zheshu fruit ferment liquid, filling and sealing to obtain the fermented fruit ferment. Total polyphenols reach 3.21mg/mL in this citrus ferment, and its ABTS free radical scavenging ability, DPPH free radical scavenging ability, hydroxyl radical scavenging ability and reducing power all exceed embodiment 1.

In this embodiment, each fermentation microorganism adopts one or more of lactic acid bacteria, saccharomycete, acetic acid bacteria, aspergillus oryzae, aspergillus niger, streptococcus thermophilus, bacillus natto, monascus, etc. Embodiment 4 has the same technical effect.

In this embodiment, each fermentation condition adopts a fermentation temperature of 25-30°C and a fermentation time of 4 months, or adopts a fermentation temperature of 30-40°C and a fermentation time of half a month, and finally the same technical effect as that of Example 4 can be achieved .

Example 5

A preparation method for edible Zheshu enzyme, comprising the following preparation steps: select 3 kg of fresh Zheshu flowers, remove sand and dust on the surface of Zheshu flowers under aseptic conditions with sterile water, dry at room temperature, put into sterilized In the fermentation container, add 3kg of fructo-oligosaccharide syrup with a concentration of 60%, stir properly, add 50g of activated yeast, control the fermentation temperature at 20-25°C, ferment for 3 months, add 50g of activated lactic acid bacteria again, Stir properly, control the fermentation temperature at 20-25°C, ferment for 3 months, add 50g of activated acetic acid bacteria again, stir properly, control the fermentation temperature at 20-25°C, ferment for 3 months, filter, and clarify to obtain liquid Zheshuhua enzyme liquid, filled and sealed to obtain Zheshuhua enzyme. Total polyphenols reach 2.92mg/mL in this citrus ferment, and its ABTS free radical scavenging ability, DPPH free radical scavenging ability, hydroxyl radical scavenging ability and reducing power all exceed embodiment 1.

Example 6

A kind of preparation method of edible Zheshu ferment, comprises the following preparation steps: select 4kg of fresh Zhezi leaves, remove sand and dust etc. on the surface of Zheshu leaves under aseptic conditions with sterile water, dry at normal temperature, put into sterilized fermentation container Add 3kg of isomaltooligosaccharide syrup with a concentration of 70%, stir properly, add 80g of activated yeast, control the fermentation temperature at 20-25°C, ferment for 4 months, add 80g of activated lactic acid bacteria again, Stir properly, control the fermentation temperature at 20-25°C, ferment for 4 months, add 80g of activated acetic acid bacteria again, stir properly, control the fermentation temperature at 20-25°C, ferment for 4 months, filter, and clarify to obtain liquid Zheshu leaf enzyme liquid is filled and sealed to obtain Zheshu leaf enzyme. Total polyphenols reach 2.87mg/mL in this eucalyptus ferment, and its ABTS free radical scavenging capacity, DPPH free radical scavenging capacity, hydroxyl radical scavenging capacity and reducing power all exceed embodiment 1.

In this embodiment, the added amount of each fermentation microorganism is 0.2%, 1%, 5% or 10% by weight of the mixed material, and finally the same technical effect as in this embodiment can be achieved.

Example 7

A preparation method for edible Zheshu xiaoqingguo enzyme, comprising the following preparation steps: select 5 kg of fresh Zheshu xiaoqingguo, remove sand and dust etc. on the surface of Zheshu xiaoqingguo under aseptic conditions with sterile water, dry at normal temperature, put into In the sterilized fermentation container, add 5kg of stachyose syrup with a concentration of 70%, stir properly, control the room temperature at 15-20°C, and ferment naturally for 18 months, separate and obtain the original solution of Zheshu xiaoqingguo enzyme, and add again to activate Each 100g of yeast and lactic acid bacteria after fermentation is controlled at 20-25° C., fermented for 1 month, filtered and clarified to obtain a liquid Zygia chinensis enzyme liquid, which is filled and sealed to obtain Zygia syringae enzyme. Total polyphenols reach 2.69mg/mL in this citrus ferment, and its ABTS free radical scavenging ability, DPPH free radical scavenging ability, hydroxyl radical scavenging ability and reducing power all exceed embodiment 1.

In this embodiment, the natural fermentation condition adopts a fermentation temperature of 10-15° C., and the fermentation time is 24 months. The secondary fermentation condition adopts a fermentation temperature of 25-30° C., and a fermentation time of 2 months, or the natural fermentation condition adopts a fermentation temperature of 20-40° C. , the fermentation time was 6 months, the secondary fermentation condition adopted a fermentation temperature of 30-40° C., and the fermentation time was half a month, and finally the same technical effect as in Example 7 could be achieved.

Example 8

A preparation method for edible Zheshu flower enzyme, comprising the following preparation steps: select 5 kg of fresh Zheshu flower, remove sand and dust on the surface of Zheshu flower under aseptic conditions with sterile water, dry at normal temperature, put into sterilized Add 5 kg of fructose syrup syrup with a concentration of 70% in a fermentation container, stir properly, control the room temperature at 15-20°C, and ferment naturally for 24 months to obtain the Zheshuhua enzyme stock solution. Put the Zheshu flower enzyme stock solution obtained by natural fermentation into the sterilized enzyme tank again, add 100g each of activated yeast and lactic acid bacteria, control the fermentation temperature at 20-25°C, and ferment for 1 month. Filtration and clarification to obtain liquid Zheshuhua enzyme solution, filling and sealing to obtain Zheshuhua enzyme food. Total polyphenols reach 2.78mg/mL in this citrus ferment, and its ABTS free radical scavenging ability, DPPH free radical scavenging ability, hydroxyl radical scavenging ability and reducing power all exceed embodiment 1.

Claims (9)

1. a preparation method of edible eucalyptus ferment, is characterized in that comprising the following steps: (1) Raw material pretreatment: select fresh Zheshu raw materials without rot and odor, use sterile water to remove surface impurities of Zheshu raw materials under aseptic conditions, dry at room temperature, crush, slice, cut or beat, and set aside; (2) Mixing of materials: adding sugar substances to the pretreated materials in step (1), the weight of solid sugar in the sugar substances accounts for 20-70% of the weight of the materials, stirring evenly for later use; (3) Fermentation: Stir the mixture obtained in step (2) and then carry out natural fermentation, or microbial inoculation fermentation, or a combination of natural fermentation and microbial inoculation fermentation; (4) Post-fermentation treatment: use the existing technology to make Zheshu enzyme liquid oral liquid or Zheshu enzyme capsules from the Zheshu enzyme stock solution obtained in step (3), or obtain solid Zheshu enzyme through low-temperature concentration and freeze-drying Tree enzyme food, or obtain compound Zheshu enzyme food after compatibility. 2. the preparation method of a kind of edible Zheshu ferment as claimed in claim 1 is characterized in that described Zheshu raw material is Zheshu small green fruit, Zheshu fruit, Zheshu flower and Zheshu leaf. 3. The preparation method of a kind of edible eucalyptus enzyme as claimed in claim 1, characterized in that the carbohydrates described in the step (2) are sucrose, fructose, honey, glucose, brown sugar, brown sugar, fruit One or more of glucose syrup, maltose, soybean oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, stachyose and raffinose, etc. or prepared into syrup. 4. The preparation method of a kind of edible eucalyptus enzyme as claimed in claim 1, characterized in that the natural fermentation condition in the described step (3) is: the mixed material is placed in a sterilized ferment tank for natural fermentation. Fermentation, after the natural fermentation product is separated and processed, the natural fermented eucalyptus enzyme stock solution is obtained, wherein the natural fermentation condition is a fermentation temperature of 10-40° C., and a fermentation time of 10-36 months. 5. The preparation method of a kind of edible eucalyptus enzyme as claimed in claim 1, characterized in that the microbial fermentation condition in the described step (3) is: put the mixed material in a sterilized enzyme tank and add 0.2% to 10% of the first strain is fermented in the first stage to obtain the first-stage fermented turmeric enzyme, and then 0.2% to 10% of the second strain is added to carry out the second-stage fermentation to obtain the second-stage fermentation Add 0.2% to 10% of the third bacterial strain again, and carry out the third stage of fermentation to obtain the Zheshu enzyme base material. After the Zheshu enzyme base material is separated and processed, the Zheshu enzyme stock solution or concentrated Protoplasm, wherein the three-stage fermentation conditions are that the fermentation temperature is 20-40°C, and the fermentation time is 15 days-240 days respectively. 6. A method for preparing edible eucalyptus enzyme as claimed in claim 1, characterized in that in the step (3), natural fermentation is combined with microbial inoculation and fermentation: the mixed material is placed in the sterilized enzyme Carry out natural fermentation in the tank, and the natural fermentation liquid is separated and processed to obtain the Zheshu enzyme stock solution; the Zheshu enzyme stock solution obtained by natural fermentation is placed in the sterilized fermenter again, and 0.2% to 10% of bacteria are added species, and carry out secondary fermentation to obtain the Zheshu enzyme base material; after the Zheshu enzyme base material is separated and processed, the secondary fermented Zheshu enzyme stock solution or concentrated protoplasm is obtained; wherein the natural fermentation condition is a fermentation temperature of 10°C to 40°C, The fermentation time is 6 months to 24 months, the secondary fermentation condition is that the fermentation temperature is 20°C to 40°C, and the fermentation time is 15 days to 180 days. 7. A kind of preparation method of edible Zheshu enzyme as claimed in claim 1, is characterized in that described compound Zheshu enzyme food compatibility is specifically: natural fermentation Zheshu enzyme stoste or its concentrated protoplasm, or secondary Fermented Zheshu enzyme stock solution or its concentrated puree, or repeatedly fermented Zheshu enzyme stock solution or its concentrated puree, or a mixed solution of Zheshu small green fruit enzyme, Zheshu fruit enzyme, Zheshu flower enzyme and Zheshu leaf enzyme, and The active plant extract, trace elements, natural vitamins, amino acids, and one or more raw and auxiliary materials in the oligosaccharides are compounded to obtain the compound mulberry enzyme. 8. the preparation method of a kind of Zheshu enzyme food as claimed in claim 5 or 6 is characterized in that described microorganism is lactic acid bacteria, saccharomycete, acetic acid bacteria, aspergillus oryzae, aspergillus niger, streptococcus thermophilus, natto One or more of bacteria, Monascus, etc. 9. the preparation method of a kind of Zheshu ferment food as claimed in claim 1, it is characterized in that remaining fermented residue after separating fermented liquid can be dried to obtain solid ferment product.