CN107259531A - A kind of plant enzyme for improving asthma and preparation method thereof - Google Patents
A kind of plant enzyme for improving asthma and preparation method thereof Download PDFInfo
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- 208000006673 asthma Diseases 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 117
- 230000004151 fermentation Effects 0.000 claims abstract description 117
- 239000002994 raw material Substances 0.000 claims abstract description 78
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- 240000000249 Morus alba Species 0.000 claims abstract description 36
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 35
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 33
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 33
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 33
- 235000021014 blueberries Nutrition 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 241000196324 Embryophyta Species 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 241001486992 Taiwanofungus camphoratus Species 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims description 26
- 235000021307 Triticum Nutrition 0.000 claims description 26
- 150000004676 glycans Chemical class 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 25
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- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 9
- 240000005308 Juniperus chinensis Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000002023 wood Substances 0.000 claims description 8
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 7
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
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- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
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- 238000005096 rolling process Methods 0.000 claims description 5
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供了一种改善哮喘的植物酵素及其制备方法，属于食品加工技术领域。所述改善哮喘的植物酵素由以下原料及重量份发酵而成：2‑10份蓝莓发酵原料、60‑80份桑椹发酵原料、15‑25份柿子发酵原料、5‑15份冬虫夏草发酵原料、10份‑35份发酵菌、1‑3份桧木菌、1‑3份牛樟芝菌和5‑7份低麦异聚糖。本发明以蓝莓、桑椹、柿子、冬虫夏草的天然植物原料各自不同时间与温度独立发酵，将发酵后的发酵料渣与发酵原液依照比例复配得到二次发酵原酱酵素或复合植物酵素食品。本发明准确利用不同蔬果发酵时间、不同温度、不同元素搭配、不同元素比例与发酵菌组成不同，获得的天然植物酵素食品，具有改善哮喘、促进新陈代谢、增强人体免疫力等功能。The invention provides a plant enzyme for improving asthma and a preparation method thereof, belonging to the technical field of food processing. The plant enzyme for improving asthma is fermented from the following raw materials and parts by weight: 2-10 parts of blueberry fermented raw materials, 60-80 parts of mulberry fermented raw materials, 15-25 parts of persimmon fermented raw materials, 5-15 parts of Cordyceps sinensis fermented raw materials, 10 parts Servings ‑35 parts fermented bacteria, 1‑3 parts Juniperia spp., 1‑3 parts Antrodia camphorata and 5‑7 parts oligoheterose. In the present invention, the natural plant raw materials of blueberry, mulberry, persimmon, and cordyceps sinensis are independently fermented at different times and temperatures, and the fermented fermented residue and fermented liquid are compounded according to the ratio to obtain the secondary fermented original sauce enzyme or compound plant enzyme food. The present invention accurately utilizes different vegetable and fruit fermentation times, different temperatures, different element combinations, different element ratios and different composition of fermenting bacteria to obtain natural plant enzyme food, which has the functions of improving asthma, promoting metabolism, enhancing human immunity and the like.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of plant enzyme of improvement asthma and its preparation side
Method.
Background technology
Ferment is a kind of special trace element and is widely used in biocatalysis, and 2000- is there are about in human body
3000 kinds a variety of, every kind of ferment has its special feature, plays the part of work different role, example in the metabolism in human body
Such as being metabolized of cell, newborn, breeding, decompose, digest all via different ferment produced by from different media.Ferment is extensive at present
The immunity for being applied to enhancing human body, promote internal toxin expelling, purification blood effect, digestion food, maintain skin tissue regeneration,
Adjust biochemical reaction and enhance metabolism.The activity of ferment is caused due to differences such as different ages, life style and environment
The performance that to have work different of the activity and metabolic function of internal ferment.
Ferment is almost present in any plant and vegetables and fruits, and plant in vegetables and fruits with, comprising outside multiple eating ferment, also having
Contain the functional materials such as natural trace element, crude fibre, mineral matter, vitamin.Ferment is using a variety of edible plants
The materials such as thing, vegetables and fruits, seed, mushroom, autonomic drug are as raw material, and the characteristic by microorganism for oxygen carries out spontaneous fermentation work
With, make the reaction of the metabolisms such as carbohydrate, protein, lipid in raw material, it is a large amount of produce and accumulation needed for metabolism production
Thing.The method production plant enzyme mostly all using aging process in single culture or a variety of strain sequential fermentations is eaten at present
Product, add a certain proportion of saccharomycete, acetic acid bacteria, zymophyte and are fermented in the process, to provide human body to ferment in health
With the demand in terms of nutritive effect.
The ferment of existing market is that a variety of vegetables and fruits are carried out into mixing to add appropriate reaction strain and answering that catalyst formulation is obtained
Close plant enzyme food, it is impossible to which its clear and definite product uses low value processing mode, not yet makes full use of the raw material of enzyme food special
Property improve asthma, also exist product nutritive value not comprehensively with the defect such as mouthfeel is uncoordinated.
The content of the invention
In view of this, by exploring for many years and actual experiment, the invention provides a kind of plant enzyme for improving asthma and
Its preparation method, using the different fermentations time required for different food materials, temperature, arrange in pairs or groups different elements, ratio and zymophyte, leads to
Independent fermentation is carried out using blueberry, mulberry fruit, persimmon and cordyceps sinensis after first, then using solid-state fermentation material residue and stoste ratio, plus
Enter strain stirring to be fermented, the quality of tunning can be improved and the nutritional ingredient in plant material is fully obtained, greatly
The big product ferment that improves is improving asthma effect and edible safety, and steady quality and the plant enzyme of mellow in taste is made.
To reach above-mentioned purpose, the present invention is achieved through the following technical solutions：A kind of plant enzyme of improvement asthma, it is described
The plant enzyme for improving asthma is formed by following raw material and parts by weight fermentation：2-10 parts of blueberry fermentation raw materials, 60-80 parts of mulberry fruit hairs
Ferment raw material, 15-25 parts of persimmon fermented raw materials, 5-15 parts of cordyceps sinensis fermentation raw materials, 10 parts of -35 parts of zymophytes, 1-3 parts of Chinese juniper wood
Bacterium, 1-3 parts of Antrodia camphorata bacterium and the different glycan of 5-7 parts low wheat.
Further, the zymophyte Cheesecake lactobacillus 20wt%, bifidobacterium lactis 25wt%, Lactobacillus rhamnosus
15wt%, lactobacillus acidophilus 15wt%, the white ball yeast 20wt% and Bulgarian Lactobacillus 5wt% that intends are constituted.
It is a further object of the present invention to provide a kind of preparation method for the plant enzyme for improving asthma, comprise the following steps：
(1) desinfection chamber natural air drying is positioned over after cleaning up blueberry, mulberry fruit, persimmon and cordyceps sinensis and sloughs surface
Moisture content；
(2) preparation of blueberry fermentation raw material：80-90 parts by weight blueberry is added into 3-7 weights at a temperature of 20-35 DEG C of degree of temperature
Part zymophyte is measured, the different glycan of the low wheat of 5-15 parts by weight is added, 15-35 DEG C, fermentation 10-16 months is maintained the temperature at；Take fermentation
Fermentation material residue afterwards is with fermenation raw liquid using mass ratio as 1-3:7-9 carries out being mixed to get blueberry fermentation raw material；
(3) preparation of mulberry fruit fermentation raw material：80-90 parts by weight mulberry fruit is beaten at a temperature of 15-65 DEG C of degree of temperature,
25-30 DEG C is then cooled to, 2-5 parts by weight zymophytes is added, adds the different glycan of the low wheat of 5-15 parts by weight, maintain the temperature at
10-35 DEG C, fermentation 12-18 months；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 1-3:7-9 mix
To mulberry fruit fermentation raw material；
(4) preparation of persimmon fermented raw material：Persimmon is crushed, 2-5 parts by weight are added in 70-90 parts by weight persimmons
Zymophyte and the different glycan of the low wheat of 5-30 parts by weight, maintain the temperature at 20-35 DEG C, fermentation 14-20 months；Take the fermentation material after fermentation
Slag is with fermenation raw liquid using mass ratio as 1-3:7-9 carries out being mixed to get persimmon fermented raw material；
(5) preparation of cordyceps sinensis fermentation raw material：Cordyceps sinensis is cut into slices, every thickness 0.5mm-1.5mm,
60-90 parts by weight cordyceps sinensis adds 5-25 parts by weight zymophytes, adds the different glycan of the low wheat of 5-20 parts by weight, maintains the temperature at
10-35 DEG C, fermentation 18-24 months；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 1-3:7-9 mix
To persimmon fermented raw material；
(6) 2-10 parts by weight blueberries fermentation raw material, 60-80 parts by weight mulberry fruits fermentation raw material, 15-25 parts by weight persimmon are sent out
Ferment raw material and 5-15 parts by weight cordyceps sinensis fermentation raw materials are put into fermenter, and rolling stirs, and adds 10-35 parts by weight
Zymophyte, 1-3 parts by weight Chinese junipers wood fungus, 1-3 parts by weight Antrodia camphorata bacterium and the different glycan of the low wheat of 5-7 parts by weight are stirred, through secondary
Ferment and remove alcohol, maintain the temperature at 10-35 DEG C, fermentation 2-6 months；
(7) fruit and vegetable dreg and liquid after being fermented with centrifugal process separating step (6), liquid after being fermented；
(8) sterilized with instantaneous, 100 DEG C of sterilizing times 3-10 seconds, 75 DEG C of sterilizing times 120-600 seconds, through canned envelope
Bottled sterilizing is carried out after bottle again and normal temperature is held in.
Further, the zymophyte Cheesecake lactobacillus 20wt%, bifidobacterium lactis 25wt%, Lactobacillus rhamnosus
15wt%, lactobacillus acidophilus 15wt%, the white ball yeast 20wt% and Bulgarian Lactobacillus 5wt% that intends are constituted.
The beneficial effects of the invention are as follows：
1) natural plant enzyme of the invention collocation different fermentations time, zymophyte ratio and temperature, are fully obtained different
The nutritional ingredient and balance of plant；
2) present invention carries out secondary fermentation, by ferment natural fusion together, spontaneous fermentation using the element of different proportion
Vigor that is long-term ripe, enhancing ferment with it is balanced nutritious；
3) present invention adjusts immunity energy using beneficial autonomic drug composition cordyceps sinensis mixing, Chinese juniper wood fungus, Antrodia camphorata bacterium
Power, softening blood vessel, improvement asthma and vascular diseases；
4) present invention, which makes zymophyte, has formula comprehensive, is conducive to optimization and the balance of spontaneous fermentation, nutritious full
The healthy edible safety and health demand of sufficient human body.
Embodiment
With reference to embodiment, the present invention is described further.
Embodiment 1：
(1) after, cleaning fresh mulberry fruit, persimmon and cordyceps sinensis five times with clean filter water, it is positioned over desinfection chamber certainly
Right season sloughs surface moisture content, and blueberry, mulberry fruit, persimmon, cordyceps sinensis are selected respectively and is independently fermented according to the following steps.
(2), fermentative microflora:Every part of zymophyte Cheesecake lactobacillus 20wt%, bifidobacterium lactis 25wt%, the newborn bar of rhamnose
Bacterium 15wt%, lactobacillus acidophilus 15wt%, the white ball yeast 20wt% and Bulgarian Lactobacillus 5wt% that intends are constituted.
(3), ferment preparation flow:
3-1) the preparation of blueberry fermentation raw material：The parts by weight of blueberry 80 are added into the weight of zymophyte 5 at a temperature of 20 DEG C of degree of temperature
Part is measured, the different glycan of the low wheat of 15 parts by weight is added, 35 DEG C are maintained the temperature at, fermented 16 months；Take fermentation after fermentation material residue with
Fermenation raw liquid is using mass ratio as 1:9 carry out being mixed to get blueberry fermentation raw material；
3-2) the preparation of mulberry fruit fermentation raw material：The parts by weight of mulberry fruit 80 are beaten at a temperature of 65 DEG C of degree of temperature, now
25 DEG C are cooled to, the parts by weight of zymophyte 5 is added, adds the different glycan of the low wheat of 15 parts by weight, 22 DEG C are maintained the temperature at, fermented 18
Month；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 1:9 carry out being mixed to get mulberry fruit fermentation raw material；
3-3) the preparation of persimmon fermented raw material：Persimmon is crushed, the weight of zymophyte 5 is added in the parts by weight of persimmon 90
Part and the different glycan of the low wheat of 5 parts by weight, maintain the temperature at 35 DEG C, ferment 20 months；Take fermentation material residue and fermenation raw liquid after fermentation
Using mass ratio as 3:7 carry out being mixed to get persimmon fermented raw material；
3-4) the preparation of cordyceps sinensis fermentation raw material：Cordyceps sinensis is cut into slices, every thickness 0.5mm, cordyceps sinensis
60 parts by weight add the parts by weight of zymophyte 25, add the different glycan of the low wheat of 20 parts by weight, maintain the temperature at 35 DEG C, ferment 18
Month；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 3:7 carry out being mixed to get cordyceps sinensis fermentation raw material；
3-5) take 5 parts by weight blueberry fermentation raw materials, 60 parts by weight mulberry fruit fermentation raw materials, the persimmon fermented raw material of 15 parts by weight, 5
Parts by weight cordyceps sinensis fermentation raw material is put into fermenter, by the uniform blueberry of stirring to obtain, mulberry fruit, persimmon and the winter worm of rolling
Summer grass mixing, adds the parts by weight of zymophyte 10, the parts by weight of Chinese juniper wood fungus 3, the parts by weight of Antrodia camphorata bacterium 2, the different parts by weight of glycan 5 of low wheat and stirs
Mix, through secondary fermentation and remove alcohol, maintain the temperature at 35 DEG C, ferment 6 months, obtain the trip of small peptide, amino acid and small molecule
From lipid.
(4) with centrifugal process separating step 3-5) fermentation after fruit and vegetable dreg and liquid, liquid after being fermented；
(5) sterilized with instantaneous, 100 DEG C of sterilization temperature, sterilizing time 10 seconds, 75 DEG C are sterilized 600 seconds through canned envelope bottle
Carry out bottled sterilizing again afterwards and be held in normal temperature.
(6) the health care vegetables and fruits enzyme liquid that step (5) is obtained is detected, detect qualified progress filter, tinning, patch
Mark, warehousing.
Embodiment 2：
(1) after, cleaning fresh mulberry fruit, persimmon and cordyceps sinensis five times with clean filter water, it is positioned over desinfection chamber certainly
Right season sloughs surface moisture content, and blueberry, mulberry fruit, persimmon, cordyceps sinensis are selected respectively and is independently fermented according to the following steps.
(2), fermentative microflora:Every part of zymophyte Cheesecake lactobacillus 20wt%, bifidobacterium lactis 25wt%, the newborn bar of rhamnose
Bacterium 15wt%, lactobacillus acidophilus 15wt%, the white ball yeast 20wt% and Bulgarian Lactobacillus 5wt% that intends are constituted.
(3), ferment preparation flow:
3-1) the preparation of blueberry fermentation raw material：The parts by weight of blueberry 85 are added into the weight of zymophyte 3 at a temperature of 35 DEG C of degree of temperature
Part is measured, the different glycan of the low wheat of 12 parts by weight is added, 25 DEG C are maintained the temperature at, fermented 16 months；Take fermentation after fermentation material residue with
Fermenation raw liquid is using mass ratio as 1:9 carry out being mixed to get blueberry fermentation raw material；
3-2) the preparation of mulberry fruit fermentation raw material：The parts by weight of mulberry fruit 85 are beaten at a temperature of 55 DEG C of degree of temperature, now
25 DEG C are cooled to, the parts by weight of zymophyte 3 is added, adds the different glycan of the low wheat of 12 parts by weight, 35 DEG C are maintained the temperature at, fermented 18
Month；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 2:8 carry out being mixed to get mulberry fruit fermentation raw material；
3-3) the preparation of persimmon fermented raw material：Persimmon is crushed, the weight of zymophyte 5 is added in the parts by weight of persimmon 80
Part and the different glycan of the low wheat of 15 parts by weight, maintain the temperature at 30 DEG C, ferment 20 months；Take fermentation material residue and fermenation raw liquid after fermentation
Using mass ratio as 3:7 carry out being mixed to get persimmon fermented raw material；
3-4) the preparation of cordyceps sinensis fermentation raw material：Cordyceps sinensis is cut into slices, every thickness 1mm, cordyceps sinensis 75
Parts by weight add the parts by weight of zymophyte 10, add the different glycan of the low wheat of 15 parts by weight, maintain the temperature at 30 DEG C, ferment 24 months；
Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 2:8 carry out being mixed to get cordyceps sinensis fermentation raw material；
3-5) take 2 parts by weight blueberry fermentation raw materials, 65 parts by weight mulberry fruit fermentation raw materials, the persimmon fermented raw material of 20 parts by weight,
11 parts by weight cordyceps sinensis fermentation raw materials are put into fermenter, by the uniform blueberry of stirring to obtain, mulberry fruit, persimmon and the winter of rolling
The grass mixing of worm summer, adds the parts by weight of zymophyte 10, the parts by weight of Chinese juniper wood fungus 1, the parts by weight of Antrodia camphorata bacterium 1, the different parts by weight of glycan 5 of low wheat
Stirring, through secondary fermentation and removes alcohol, maintains the temperature at 10 DEG C, ferments 3 months, obtains small peptide, amino acid and small molecule
Free lipid.
(4)) with centrifugal process separating step 3-5) fermentation after fruit and vegetable dreg and liquid, liquid after being fermented；
(5) sterilized with instantaneous, 100 DEG C of sterilization temperature, sterilizing time 5 seconds, 75 DEG C of sterilizing times 300 seconds are through canned envelope
Bottled sterilizing is carried out after bottle again and normal temperature is held in.
(6) the health care vegetables and fruits enzyme liquid that step (5) is obtained is detected, detect qualified progress filter, tinning, patch
Mark, warehousing.
Embodiment 3：
(1) after, cleaning fresh mulberry fruit, persimmon and cordyceps sinensis five times with clean filter water, it is positioned over desinfection chamber certainly
Right season sloughs surface moisture content, and blueberry, mulberry fruit, persimmon, cordyceps sinensis are selected respectively and is independently fermented according to the following steps.
(2), fermentative microflora:Every part of zymophyte Cheesecake lactobacillus 20wt%, bifidobacterium lactis 25wt%, the newborn bar of rhamnose
Bacterium 15wt%, lactobacillus acidophilus 15wt%, the white ball yeast 20wt% and Bulgarian Lactobacillus 5wt% that intends are constituted.
(3), ferment preparation flow:
3-1) the preparation of blueberry fermentation raw material：The parts by weight of blueberry 90 are added into the weight of zymophyte 7 at a temperature of 25 DEG C of degree of temperature
Part is measured, the different glycan of the low wheat of 5 parts by weight is added, 15 DEG C are maintained the temperature at, fermented 10 months；Take the fermentation material residue after fermentation and hair
Ferment stoste is using mass ratio as 3:7 carry out being mixed to get blueberry fermentation raw material；
3-2) the preparation of mulberry fruit fermentation raw material：The parts by weight of mulberry fruit 90 are beaten at a temperature of 32 DEG C of degree of temperature, now
30 DEG C are cooled to, the parts by weight of zymophyte 2 is added, adds the different glycan of the low wheat of 5 parts by weight, 10 DEG C are maintained the temperature at, fermented 12
Month；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 3:7 carry out being mixed to get mulberry fruit fermentation raw material；
3-3) the preparation of persimmon fermented raw material：Persimmon is crushed, the weight of zymophyte 2 is added in the parts by weight of persimmon 70
Part and the different glycan of the low wheat of 30 parts by weight, maintain the temperature at 20 DEG C, ferment 14 months；Take fermentation material residue and fermenation raw liquid after fermentation
Using mass ratio as 2:8 carry out being mixed to get persimmon fermented raw material；
3-4) the preparation of cordyceps sinensis fermentation raw material：Cordyceps sinensis is cut into slices, every thickness 1.5mm, cordyceps sinensis
90 parts by weight add the parts by weight of zymophyte 5, add the different glycan of the low wheat of 5 parts by weight, maintain the temperature at 10 DEG C, ferment 18 months；
Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 1:9 carry out being mixed to get cordyceps sinensis fermentation raw material；3-5) take
10 parts by weight blueberry fermentation raw materials, 80 parts by weight mulberry fruit fermentation raw materials, the persimmon fermented raw material of 25 parts by weight, 15 worm summers in parts by weight winter
Careless fermentation raw material is put into fermenter, and by rolling, the uniform blueberry of stirring to obtain, mulberry fruit, persimmon are mixed with cordyceps sinensis, plus
Enter the different parts by weight of glycan 7 stirring of the parts by weight of zymophyte 35, the parts by weight of Chinese juniper wood fungus 3, the parts by weight of Antrodia camphorata bacterium 3, low wheat, through secondary hair
Ferment simultaneously removes alcohol, maintains the temperature at 32 DEG C, ferments 2 months, obtains the free lipid of small peptide, amino acid and small molecule.
(4)) with centrifugal process separating step 3-5) fermentation after fruit and vegetable dreg and liquid, liquid after being fermented；
(5) sterilized with instantaneous, 100 DEG C of sterilization temperature, sterilizing time 3 seconds, 75 DEG C of sterilizing times 120 seconds are through canned envelope
Bottled sterilizing is carried out after bottle again and normal temperature is held in.
(6) the health care vegetables and fruits enzyme liquid that step (5) is obtained is detected, detect qualified progress filter, tinning, patch
Mark, warehousing.
Claims (4)
1. a kind of improve the plant enzyme of asthma, it is characterised in that the plant enzyme of the improvement asthma is by following raw material and again
Amount part fermentation is formed：2-10 parts of blueberry fermentation raw materials, 60-80 parts of mulberry fruit fermentation raw materials, 15-25 parts of persimmon fermented raw materials, 5-15
Part cordyceps sinensis fermentation raw material, 10 parts of -35 parts of zymophytes, 1-3 parts of Chinese juniper wood fungus, 1-3 parts of Antrodia camphorata bacterium and 5-7 parts of low Mai Yiju
Sugar.
2. according to claim 1 improve the plant enzyme of asthma, it is characterised in that the zymophyte Cheesecake lactobacillus
20wt%, bifidobacterium lactis 25wt%, Lactobacillus rhamnosus 15wt%, lactobacillus acidophilus 15wt%, white plan ball yeast 20wt%
With Bulgarian Lactobacillus 5wt% compositions.
3. a kind of preparation method of the plant enzyme as claimed in claim 1 for improving asthma, it is characterised in that including following step
Suddenly：
(1) desinfection chamber natural air drying is positioned over after cleaning up blueberry, mulberry fruit, persimmon and cordyceps sinensis and sloughs surface water
Part.
(2) preparation of blueberry fermentation raw material：80-90 parts by weight blueberry is added into 3-7 parts by weight at a temperature of 20-35 DEG C of degree of temperature
Zymophyte, adds the different glycan of the low wheat of 5-15 parts by weight, maintains the temperature at 15-35 DEG C, fermentation 10-16 months；Take after fermentation
Material residue of fermenting is with fermenation raw liquid using mass ratio as 1-3:7-9 carries out being mixed to get blueberry fermentation raw material；
(3) preparation of mulberry fruit fermentation raw material：80-90 parts by weight mulberry fruit is beaten at a temperature of 15-65 DEG C of degree of temperature, then
25-30 DEG C is cooled to, 2-5 parts by weight zymophytes is added, adds the different glycan of the low wheat of 5-15 parts by weight, maintain the temperature at 10-35
DEG C, fermentation 12-18 months；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 1-3:7-9 carries out being mixed to get mulberry
Mulberry fermentation raw material.
(4) preparation of persimmon fermented raw material：Persimmon is crushed, the fermentation of 2-5 parts by weight is added in 70-90 parts by weight persimmons
Bacterium and the different glycan of the low wheat of 5-30 parts by weight, maintain the temperature at 20-35 DEG C, fermentation 14-20 months；Take fermentation after fermentation material residue with
Fermenation raw liquid is using mass ratio as 1-3:7-9 carries out being mixed to get persimmon fermented raw material.
(5) preparation of cordyceps sinensis fermentation raw material：Cordyceps sinensis is cut into slices, every thickness 0.5mm-1.5mm, in 60-90
Parts by weight cordyceps sinensis adds 5-25 parts by weight zymophytes, adds the different glycan of the low wheat of 5-20 parts by weight, maintains the temperature at 10-35
DEG C, fermentation 18-24 months；Take the fermentation material residue after fermentation with fermenation raw liquid using mass ratio as 1-3:7-9 carries out being mixed to get persimmon
Sub- fermentation raw material.
(6) by 2-10 parts by weight blueberries fermentation raw material, 60-80 parts by weight mulberry fruits fermentation raw material, the persimmon fermented original of 15-25 parts by weight
Material and 5-15 parts by weight cordyceps sinensis fermentation raw materials are put into fermenter, and rolling stirs, and add the fermentation of 10-35 parts by weight
Bacterium, 1-3 parts by weight Chinese junipers wood fungus, 1-3 parts by weight Antrodia camphorata bacterium and the different glycan of the low wheat of 5-7 parts by weight are stirred, through secondary fermentation
And alcohol is removed, maintain the temperature at 10-35 DEG C, fermentation 2-6 months.
(7) fruit and vegetable dreg and liquid after being fermented with centrifugal process separating step (6), liquid after being fermented.
(8) sterilized with instantaneous, 100 DEG C of sterilizing times 3-10 seconds, 75 DEG C of sterilizing times 120-600 seconds, after canned envelope bottle
Bottled sterilizing is carried out again and is held in normal temperature.
4. according to claim 3 improve the plant enzyme of asthma, it is characterised in that the zymophyte Cheesecake lactobacillus
20wt%, bifidobacterium lactis 25wt%, Lactobacillus rhamnosus 15wt%, lactobacillus acidophilus 15wt%, white plan ball yeast 20wt%
With Bulgarian Lactobacillus 5wt% compositions.
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| CN108378359A (en) * | 2018-04-02 | 2018-08-10 | 洛阳理工学院 | A kind of preparation method of persimmon mulberries composite enzyme |
| CN108420064A (en) * | 2018-04-02 | 2018-08-21 | 洛阳理工学院 | Preparation method of rose and persimmon composite enzyme |
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