CN112772912A - Gastrodia elata and tartary buckwheat compound enzyme and preparation method thereof - Google Patents

Abstract

The invention discloses a compound enzyme of Gastrodia elata and tartary buckwheat and a preparation method thereof, belonging to the technical field of enzyme processing. 0.01-0.05 part, white granulated sugar 2-5 parts, citric acid 0.01-1 part, xanthan gum 0.005-0.2 part, and the rest are water; preparation method: tartary buckwheat and gastrodia elata are successively subjected to variable temperature drying and vacuum freeze drying; After adding water and mixing evenly, variable temperature fermentation was carried out for 96 hours, and then constant temperature fermentation was carried out for 30 days, and the filtrate was obtained by filtration; the filtrate was sterilized to obtain. The special drying treatment of the raw materials and optimization of the fermentation raw materials, processes and parameters in the invention promotes the degradation of the raw materials and increases the content of beneficial substances; the enzyme of the invention has the functions of preventing cardiovascular and cerebrovascular diseases, reducing the resistance of cerebrovascular, and effectively protecting the heart. Cerebrovascular, lower blood pressure, slow down heart rate and other effects, are beneficial to human health and other effects.

Description

A kind of Gastrodia elata and tartary buckwheat compound enzyme and preparation method thereof

technical field

The invention relates to the technical field of enzyme processing, in particular to a compound enzyme of Gastrodia elata and buckwheat.

Background technique

Enzymes, also known as enzymes, are proteins or RNAs produced by living cells that are highly specific and catalytically efficient for their substrates. Tianma, Chinese medicine name. It is the dried tuber of orchid Gastrodia elata Bl. It has the effects of relieving wind and relieving spasm, calming liver-yang, and dispelling wind and dredging collaterals. Indications: Liver wind internal movement, epilepsy convulsions, dizziness, headache, limb numbness, hand and foot insufficiency, rheumatic arthralgia, etc.

Tartary buckwheat has unique, comprehensive and rich nutrients, and has good medicinal properties, and has a variety of nutrients necessary for the human body. Tartary buckwheat has the effect of laxative and detoxification, and daily drinking has an auxiliary therapeutic effect on patients with three highs. According to the "Compendium of Materia Medica", bitter buckwheat tastes bitter, and has a calming and cold nature, which can strengthen the stomach, replenish energy, refresh the spirit, improve the eyes and ears, and refine the scum of the five internal organs. There are records of buckwheat, which can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear heat, swollen and wind pain, remove accumulation and resolve stagnation, clear the intestines, moisten the intestines, laxative, relieve cough, relieve asthma, anti-inflammatory, anti-allergic, strong Heart, weight loss, beauty and other effects, buckwheat can also be fried and made into tea.

In the prior art, tartary buckwheat and/or gastrodia elata are usually made into beverages, such as tea or wine, such as disclosed invention patents, such as publication number CN 104543146 A, titled: "a kind of tartary buckwheat ginger tea" is disclosed. Tartary buckwheat and gastrodia elata are combined with other active ingredients to make tea. The invention enriches the nutrition of the ginger tea of the present invention, and the addition of extracts such as safflower, gastrodia elata, Eucommia ulmoides, puerariae, cordyceps sinensis, etc., has certain health-preserving effects, and can strengthen the body, clear heat and detoxify. However, the prior art has not yet disclosed the literature of fermenting Gastrodia elata and tartary buckwheat to make enzymes. Based on this, the present invention provides a composite enzyme of Gastrodia elata and tartary buckwheat, which provides a new method for Gastrodia elata products and expands its scope of use.

SUMMARY OF THE INVENTION

The technical problem to be solved by the present invention is to provide a compound enzyme of Gastrodia tartary and buckwheat that promotes the degradation of raw materials and increases the content of enzyme beneficial substances, so as to solve the problems of the prior art, and the enzyme of the present invention also has the function of preventing cardiovascular and cerebrovascular diseases. , reduce cerebrovascular resistance, effectively protect cardiovascular and cerebrovascular, lower blood pressure, slow down heart rate and other effects, which is beneficial to human health and other effects.

In order to solve the above-mentioned technical problems, the technical scheme of the present invention is as follows: a compound enzyme of Gastrodia elata and tartary buckwheat is characterized in that, it is made from the following components in parts by weight of raw materials: 40-60 parts of Gastrodia elata, 40-60 parts of tartary buckwheat, 0.01-0.05 part of fermentation bacterial agent, 2-5 parts of white sugar, 0.01-1 part of citric acid, 0.005-0.2 part of xanthan gum, and the rest are water.

Preferably, it is made from the following components in parts by weight of raw materials: 45-55 parts of gastrodia elata, 45-55 parts of tartary buckwheat, 0.02-0.03 parts of fermented bacteria agent, 2-3 parts of white sugar, 0.05-1 part of citric acid, Xanthan gum 0.01-0.2 parts, the rest is water.

Preferably, the fermentation inoculum is composed of Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium.

Preferably, the weight percentage of each component in the fermented bacterial agent is: 30-40% of Saccharomyces cerevisiae, 20-30% of Lactobacillus bulgaricus, 20-30% of Streptococcus thermophilus, and 15-25% of Bifidobacterium.

Preferably, the weight percentage of each component in the fermented bacterial agent is: 30% of Saccharomyces cerevisiae, 25% of Lactobacillus bulgaricus, 25% of Streptococcus thermophilus, and 20% of Bifidobacterium.

The present invention also provides the preparation method of the compound enzyme of Gastrodia elata and buckwheat described in any one of the above, the method comprises the following steps:

(1) choose tartary buckwheat and gastrodia elata, and adopt hot air to carry out variable temperature drying; then carry out vacuum freeze-drying;

(2) Mix the dried tartary buckwheat and Gastrodia elata, fermented bacterial agent, white sugar, citric acid, xanthan gum with appropriate amount of water, put it into a medium fermentation tank, and carry out variable temperature fermentation for 96 hours. Finally, under the condition of 40 ℃, Fermentation for 30 days, filtering to obtain filtrate;

(3) The filtrate obtained in step (2) is subjected to sterilization treatment to obtain the compound enzyme of Gastrodia elata and tartary buckwheat.

Preferably, the variable temperature drying in the step (1) is: drying at 85°C for 30 minutes, then drying at 75°C for 1 hour, and finally drying at 70°C for 3 hours.

Preferably, the variable temperature fermentation is as follows: the fermentation temperature at 0-24h is 32°C; and the fermentation temperature at 25-96h is 35°C.

Preferably, the vacuum freeze-drying is performed at minus 20 degrees Celsius, and the drying time is 40 hours.

Compared with the prior art, the beneficial effects of the present invention are: 1. The present invention ferments Gastrodia elata, tartary buckwheat, fermented bacterial agent, white sugar, citric acid and xanthan gum etc. to obtain enzymes, and provides a new method for developing Gastrodia elata products 2. The special drying treatment of raw materials in the present invention, that is, the combination of variable temperature drying and vacuum freeze-drying, can reduce the loss of beneficial substances in Gastrodia elata and tartary buckwheat. The degradation of raw materials is well promoted, and the content of beneficial substances of Gastrodia elata and tartary buckwheat in the enzyme is improved; 3. The enzyme of the present invention can prevent cardiovascular and cerebrovascular diseases, reduce cerebrovascular resistance, effectively protect cardiovascular and cerebrovascular, and reduce blood pressure. Slow down the heart rate and other effects, beneficial to human health and other effects.

Detailed ways

The specific embodiments of the present invention will be further described below. It should be noted here that the descriptions of these embodiments are used to help the understanding of the present invention, but do not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

Example 1

A compound enzyme of Gastrodia elata and tartary buckwheat is prepared from the following components in parts by weight of raw materials: 60 parts of Gastrodia elata, 40 parts of tartary buckwheat, 0.03 part of fermentation bacterial agent, 2 parts of white sugar, 0.05 part of citric acid, and 0.008 part of xanthan gum , and the rest is water. The weight percentage of each component in the fermentation inoculum of the present embodiment is: 32% of Saccharomyces cerevisiae, 24% of Lactobacillus bulgaricus, 24% of Streptococcus thermophilus, and 20% of Bifidobacterium, and the inoculum is selected from commercially available;

The preparation method is as follows:

(1) Select tartary buckwheat and Gastrodia elata, and use hot air for variable temperature drying, that is, drying at 85°C for 30 minutes, then drying at 75°C for 1 hour, and finally drying at 70°C for 3 hours; then vacuum freezing Drying, that is, minus 20 degrees Celsius, drying time is 40 hours; among them, the drying oven is: DHG-9203 electric heating constant temperature blast drying oven, Shanghai Yiheng Technology Co., Ltd.; the vacuum freeze drying agent is: LyoBeta 15 vacuum freeze dryer Telstar company of Spain ;

(2) Mix the dried tartary buckwheat and Gastrodia elata, fermented bacterial agent, white sugar, citric acid, and xanthan gum with an appropriate amount of water and put them into the middle fermentation tank, and carry out variable temperature fermentation for 96h, that is, in the 0-24h The fermentation temperature is 32°C; the fermentation temperature in the 25th-96th hour is 35°C, and finally, under the condition of 40°C, the fermentation is carried out for 30 days, and the filtrate is obtained by filtration;

(3) The filtrate obtained in step (2) is subjected to sterilization treatment to obtain the compound enzyme of Gastrodia elata and tartary buckwheat.

Example 2

A compound enzyme of Gastrodia and tartary buckwheat is prepared from the following components in parts by weight of raw materials: 50 parts of Gastrodia elata, 50 parts of tartary buckwheat, 0.03 part of fermentation bacterial agent, 3 parts of white sugar, 0.06 part of citric acid, and 0.01 part of xanthan gum , and the rest is water. The weight percentages of the components in the fermentation inoculum of the present embodiment are: 30% of Saccharomyces cerevisiae, 25% of Lactobacillus bulgaricus, 25% of Streptococcus thermophilus, and 20% of Bifidobacterium, and the inoculants are all selected from commercially available;

The preparation method is as follows:

(1) Select tartary buckwheat and Gastrodia elata, and use hot air for variable temperature drying, that is, drying at 85°C for 30 minutes, then drying at 75°C for 1 hour, and finally drying at 70°C for 3 hours; then vacuum freezing Dry, namely minus 20 degrees Celsius, drying time 40 hours; the equipment is the same as in Example 1;

(2) Mix the dried tartary buckwheat and Gastrodia elata, fermented bacterial agent, white sugar, citric acid, and xanthan gum with an appropriate amount of water and put them into the middle fermentation tank, and carry out variable temperature fermentation for 96h, that is, in the 0-24h The fermentation temperature is 32°C; the fermentation temperature in the 25th-96th hour is 35°C, and finally, under the condition of 40°C, the fermentation is carried out for 30 days, and the filtrate is obtained by filtration;

(3) The filtrate obtained in step (2) is subjected to sterilization treatment to obtain the compound enzyme of Gastrodia elata and tartary buckwheat.

Example 3

A compound enzyme of Gastrodia and tartary buckwheat is prepared from the following components in parts by weight of raw materials: 40 parts of Gastrodia elata, 60 parts of tartary buckwheat, 0.04 part of fermentation bacterial agent, 4 parts of white sugar, 0.08 part of citric acid, and 0.1 part of xanthan gum , and the rest are water; the weight percentage of each component in the fermentation inoculum of this embodiment is: Saccharomyces cerevisiae 35%, Lactobacillus bulgaricus 28%, Streptococcus thermophilus 22%, Bifidobacterium 15%, and the inoculum is selected from Commercially available; preparation method is as follows:

(1) Select tartary buckwheat and Gastrodia elata, and use hot air for variable temperature drying, that is, drying at 85°C for 30 minutes, then drying at 75°C for 1 hour, and finally drying at 70°C for 3 hours; then vacuum freezing Dry, namely minus 20 degrees Celsius, drying time 40 hours; the equipment is the same as in Example 1;

(2) Mix the dried tartary buckwheat and Gastrodia elata, fermented bacterial agent, white sugar, citric acid, and xanthan gum with an appropriate amount of water and put them into the middle fermentation tank, and carry out variable temperature fermentation for 96h, that is, in the 0-24h The fermentation temperature is 32°C; the fermentation temperature in the 25th-96th hour is 35°C, and finally, under the condition of 40°C, the fermentation is carried out for 30 days, and the filtrate is obtained by filtration;

(3) The filtrate obtained in step (2) is subjected to sterilization treatment to obtain the compound enzyme of Gastrodia elata and tartary buckwheat.

Comparative Example 1

Take 50 parts of Gastrodia elata, 50 parts of tartary buckwheat, 0.03 part of fermentation inoculum, 3 parts of white sugar, 0.06 part of citric acid, 0.01 part of xanthan gum, and the rest are water (the components are the same as in Example 2, and the fermentation inoculum is the same as in Example 2) 2). The preparation method is as follows: the tartary buckwheat and gastrodia elata are dried by hot air at 85° C. for 4.5 hours; the dried tartary buckwheat and gastrodia elata, fermented bacterial agent, white sugar, citric acid, and xanthan gum are mixed evenly with an appropriate amount of water, and then placed. Put it into a medium fermentation tank, ferment it for 30 days at 40°C, and filter to obtain a filtrate; the obtained filtrate is sterilized to obtain a compound enzyme of Gastrodia elata and tartary buckwheat.

Comparative Example 2

Take 50 parts of Gastrodia elata, 50 parts of tartary buckwheat, 0.03 part of fermentation inoculum, 3 parts of white sugar, 0.06 part of citric acid, 0.01 part of xanthan gum, and the rest are water (the components are the same as in Example 2, and the fermentation inoculum is the same as in Example 2) 2). The preparation method is as follows: select tartary buckwheat and gastrodia elata, and use hot air to dry at 70 DEG C for 4.5 hours; then vacuum freeze-drying, that is, minus 20 DEG C, and the drying time is 40 hours; Sugar, citric acid, xanthan gum and an appropriate amount of water are mixed evenly, put into a medium fermentation tank, fermented at 40 ° C for 30 days, and filtered to obtain a filtrate; the obtained filtrate is sterilized to obtain a compound enzymes.

Comparative Example 3

Take 50 parts of Gastrodia elata, 50 parts of tartary buckwheat, 0.03 part of fermentation inoculum, 3 parts of white sugar, 0.06 part of citric acid, 0.01 part of xanthan gum, and the rest are water (the components are the same as in Example 2, and the fermentation inoculum is the same as in Example 2) 2). The preparation method is as follows: select tartary buckwheat and gastrodia elata, freeze-dry in vacuum, that is, minus 20 degrees Celsius, and the drying time is 40 hours; add an appropriate amount of water to the dried tartary buckwheat and gastrodia elata, fermented bacterial agent, white sugar, citric acid, and xanthan gum After mixing evenly, put it into a medium fermentation tank, ferment for 30 days at 40° C., and filter to obtain a filtrate; the obtained filtrate is sterilized to obtain the Gastrodia tartary buckwheat compound enzyme.

Comparative Example 4

Take 50 parts of gastrodia elata, 50 parts of tartary buckwheat, 0.03 part of fermentation bacterial agent, 3 parts of white sugar, 0.06 part of citric acid, 0.01 part of xanthan gum, and the rest is water. The weight percentages of each component in the fermented bacterial agent are: 30% of sweet wine koji, 35% of yeast, 35% of acidophilic lactic acid bacteria; the preparation method is the same as that of Example 2:

Blank test:

Take 10 parts of the gastrodia elata tubers obtained after drying in Example 2, and use UPLC and LC-MS analysis methods to analyze and identify the gastrodin and gastrodiaglycin before and after fermentation of the gastrodia elata tubers.

Take 10 pieces of Gastrodia elata tubers obtained after drying in Comparative Examples 1-3, and use UPLC and LC-MS analysis methods to analyze and identify the gastrodin and gastrodiaglycin before and after fermentation of Gastrodia elata tubers.

The Gastrodia tartary buckwheat composite enzyme obtained in Example 2 and the Gastrodia tartary buckwheat composite enzyme obtained in Comparative Examples 1-4 were detected, and the obtained substances were shown in the following table:

Table 1 embodiment 2 and comparative example 1-4 in gastrodin, gastrodiaglycin detection table

Test items Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Content of gastrodin before fermentation (%) 0.52 0.39 0.45 0.42 0.52 Gastroglycone content before fermentation (%) 0.22 0.14 0.17 0.15 0.22 The content of gastrodin in the enzyme (ug/ml) 2.32 1.38 1.54 1.39 2.01 The content of gastrodiaglycin in the enzyme (ug/ml) 233 173 196 177 213

As can be seen from Table 1, by single hot air drying (Comparative Example 1), or single vacuum freeze drying (Comparative Example 3), the contents of gastrodin and gastroglycin in the enzyme are lower; Drying, but the use of constant temperature fermentation, the contents of gastrodin and gastroglycone in the enzyme are lower than those of variable temperature fermentation and then constant temperature fermentation; as can be seen from Table 1, the heat pump-vacuum freezing combined drying is used, and the specific components and proportions are used at the same time. Fermented microorganisms, the obtained fermented beverages have the highest content of gastrodin and gastroglycone, which has a significant effect.

Finally, it should be noted that the content not described in detail in the specification belongs to the prior art known to those skilled in the art, and can be realized by those skilled in the art without any creative effort, so it will not be repeated here.

The embodiments of the present invention have been described above in detail, but the present invention is not limited to the described embodiments. For those skilled in the art, without departing from the principle and spirit of the present invention, various changes, modifications, substitutions and alterations to these embodiments still fall within the protection scope of the present invention.

Claims (9)

1. A compound enzyme of Gastrodia elata and tartary buckwheat is characterized in that, it is made of the following components in parts by weight of raw materials: 40-60 parts of Gastrodia elata, 40-60 parts of tartary buckwheat, 0.01-0.05 part of fermented bacterial agent, 2 parts of white granulated sugar -5 parts, 0.01-1 part of citric acid, 0.005-0.2 part of xanthan gum, and the rest is water. 2. The compound enzyme of Gastrodia elata and tartary buckwheat according to claim 1 is characterized in that, it is made from the following components in parts by weight of raw materials: 45-55 parts of Gastrodia elata, 45-55 parts of tartary buckwheat, 0.02-0.03 part of fermentation bacterial agent , 2-3 parts of white sugar, 0.05-1 part of citric acid, 0.01-0.2 part of xanthan gum, and the rest is water. 3. The compound enzyme of Gastrodia elata and tartary buckwheat according to claim 1, wherein the fermented bacterial agent is composed of Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium. 4. The compound ferment of Gastrodia elata and tartary buckwheat according to claim 3, wherein the weight percent of each component in the fermentation inoculum is: Saccharomyces cerevisiae 30-40%, Lactobacillus bulgaricus 20-30%, thermophilic chain Cocci 20-30%, Bifidobacterium 15-25%. 5. The compound ferment of Gastrodia elata and tartary buckwheat according to claim 4, wherein the weight percent of each component in the fermented bacterial agent is: 30% of Saccharomyces cerevisiae, 25% of Lactobacillus bulgaricus, 25% of Streptococcus thermophilus, Bifidobacterium 20%. 6. a preparation method of the compound enzyme of Gastrodia tartary buckwheat described in any one of claim 1 to 5, is characterized in that, this method comprises the steps: (1) choose tartary buckwheat and gastrodia elata, and adopt hot air to carry out variable temperature drying; then carry out vacuum freeze-drying; (2) Mix the dried tartary buckwheat and Gastrodia elata, fermented bacterial agent, white sugar, citric acid, xanthan gum with appropriate amount of water, put it into a medium fermentation tank, and carry out variable temperature fermentation for 96 hours. Finally, under the condition of 40 ℃, Fermentation for 30 days, filtering to obtain filtrate; (3) The filtrate obtained in step (2) is subjected to sterilization treatment to obtain the compound enzyme of Gastrodia elata and tartary buckwheat. 7. The preparation method of the compound enzyme of Gastrodia elata and buckwheat according to claim 6, wherein the variable temperature drying in the step (1) is: drying at 85°C for 30 minutes, and then drying at a temperature of 75°C for 1 hour , and finally dried at a temperature of 70 °C for 3 hours. 8 . The preparation method of the compound enzyme of Gastrodia elata and buckwheat according to claim 6 , wherein the variable temperature fermentation is as follows: the fermentation temperature in the 0-24 h is 32° C.; the fermentation temperature in the 25-96 h is 35° C. 9 . . 9. the preparation method of the compound enzyme of Gastrodia elata and buckwheat according to claim 6, is characterized in that, described vacuum freeze-drying is at minus 20 degrees Celsius, drying time is 40 hours.