CN103815412A - 一种调理脚臭酵素及其制备方法 - Google Patents
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Abstract
本发明涉及了一种调理脚臭酵素及其制备方法,其原料成分:红米20%、糙米20%、红薯10%、山药10%、莲子3%、扁豆5%、苹果10%、金橘10%、甜叶菊3%、蜡菊3%、莳萝3%、向日葵3%;益生菌由:橙红酵母2%、禾本酵母2%、解苹果酸酵母1%,白地霉2%、产膜酵母2%、酒香酵母2%、丁香链霉菌1%、植物乳酸杆菌3%,乳酸链球菌2%组成的益生菌;其制备方法如下:依据材料特性经浸泡蒸熟或粉碎的工艺,再依据不同的发酵阶段接种不同的菌群,经糖化、醇化、醋化、乳酸化四级发酵,期间经过光谱控制照射,发酵108天后所得悬液即为调理脚臭酵素;本发明具有清火解热、健脾利湿的功能,改善因湿热体质引起的脚臭问题。
Description
技术领域
本发明涉及一种调理脚臭酵素及其制备方法,属于保健食品技术领域。
背景技术
脚臭是由于脚心汗腺多,容易出汗,汗液里除含水分、盐分外,还含有乳酸及尿素。在多汗条件下,脚上的细菌大量繁殖并分解角质蛋白,再加上汗液中的尿素、乳酸,这样就会发出一种臭味。若鞋子不透气,空气不流通,臭味就会越积越浓,臭气异常强烈。脚气的人一般都会有出汗,脚臭,脚痒等症状,严重的患者趾缝间会出现掉皮、红肿、水泡、裂口、溃烂等症状。脚臭的根源是脚部皮肤排汗较多,有臭气,长期下去会发展成严重的脚气。引起脚臭是一种叫白癣菌的真菌,它分解皮肤代谢物后产生难闻的恶臭。中医的理论为阳加于阴谓之汗,比如人在运动的时候,运动生阳,阳气蒸腾阴液,就形成汗,茛烧水的原理是一个道理,适度的出汗是正常的现象,对人体有益,但“汗”为心之液,如果出汗过多就容易损伤心阳,成为许多疾病的症兆,如果胸部大汗,气短心慌,面色苍白,称为亡心阳的兆头,如果手脚长年多汗,说明脾胃功能有些失调。中医上讲诸湿肿满皆属于脾,汗脚就是属于湿的范畴,脚特别臭的人是因为脾肿大,而脾肿大则是由于脾脏积湿,脾湿热时,脚就会出现又黄又臭的汗,也就形成了汗臭脚。
知道了汗臭脚形成的根本原因为脾湿热所致,就用健脾祛湿热的原则,本发明针对的是如何健脾祛热利湿提供一种用天然食材配合微生物的发酵法,制取出一种调理脚臭酵素,帮助深受脚臭困扰的人。
发明内容
本发明是提供一种以红米、糙米、红薯、山药、莲子、扁豆、苹果、金橘、甜叶菊、蜡菊、莳萝、向日葵经由益生菌群发酵后制取出调理脚臭酵素。
(1)、材料配比:红米20%、糙米20%、红薯10%、山药10%、莲子3%、扁豆5%、苹果10%、金橘10%、甜叶菊3%、蜡菊3%、莳萝3%、向日葵3%;
(2)、益生菌群:橙红酵母2%、禾本酵母2%、解苹果酸酵母1%,白地霉2%、产膜酵母2%、酒香酵母2%、丁香链霉菌1%、植物乳酸杆菌3%,乳酸链球菌2%组成的益生菌;
(3)发酵制备流程:
(3-1)、将红米与糙米混合后用75℃水浸泡4H;
(3-2)、进一步的用蒸锅蒸30分钟,然后用25℃水水浴法,待材料冷却后,盖上纱布保湿备用;
(3-3)、将3-2)步骤完成后的放入发酵釜中,投入橙红酵母1%、禾本酵母1%,进行好氧化发酵,发酵时间7天,温度维持在25-32℃之间,PH值4.6-5.8之间,期间需保持氧气的通气量;
(3-4)、将3-3)步骤发酵完成后,在原发酵釜中再接种产膜酵母1%、酒香酵母1%、丁香链霉菌1%进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏或醋酸打进行调整;
(3-5)、将红薯、山药切丁后放入陶瓮加入蒸馏水,煮90分钟,期间需保持水份的含量避免煮糊,煮熟后需要维持水的高度以淹没材料10cm为原则;
(3-6)、将3-5)煮熟的材料带水待温度下降到30℃以下放入发酵釜中,接种橙红酵母2%、禾本酵母2%,发酵天数7天,期间保持发酵釜的温度在30-32℃,PH值维持在4.6-5.8之间,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光;
(3-7)、将3-6)步骤发酵完成后,在原发酵釜中再接种产膜酵母1%、酒香酵母1%、丁香链霉菌1%,进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(3-8)、将莲子去心,苹果切丁,与扁豆、金桔、甜叶菊、蜡菊、莳萝、向日葵一起放入发酵釜中;(3-9)、将3-8)步骤完成后,接种橙红酵母1%、解苹果酸酵母1%、产膜酵母2%、酒香酵母1%、丁香链霉菌1%,发酵期间14天,温度维持在28-33℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(3-10)、将3-4),3-7),3-9)发酵完成后,用1:1:1连同材料与发酵液混合接种植物乳酸杆菌3%,乳酸链球菌2%,发酵期间94天,期间维持发酵温度35-37℃,期间每日太阳升起地平线时,依逆时钟方向搅拌7次,太阳落地平线时依顺时钟方向搅拌7次;
(3-11)、用3000目滤网过滤3-10)步骤发酵后的残渣取悬液;
(3-12)、进一步的将3-11)步骤完成后的悬液装入棕色玻璃瓶后, 用121℃蒸汽灭菌,所制取的悬液即为调理脚臭酵素。
本发明的优点:
本发明提供的发酵方法是应用有机种植的根,茎,叶,花,果的各种特征,配合中医的归经性质与药膳同源的理论合理配比,严格控制禁止使用化肥,农药与转基因的作物,本着调理脚臭,清热利湿的原则,配合益生菌群里的各种菌种的发酵特性与同化特性,应用材料本身具有的微量元素提供给微生物生长所需的元素,并在每一发酵阶段期间,创造各种微生物不同的生长环境特性,将上述的原材料经过醇化、醋化、乳酸化的发酵阶段,发酵出具有活性调理脚臭酵素,采用的材料含有丰富的活性酶、维生素、矿物质和微生物的次生产物;酶中含有蛋白酶,脂肪酶和超氧化物歧化酶,是本益生菌群的主要功效酶,提供给因脾湿产生脚臭,汗脚的人用于健脾整胃,祛湿清热,改善脚臭,脚汗的问题。
附图说明
图1、一种调理脚臭酵素及其制备方法:
A1:浸泡 A2:蒸熟 A3:一级发酵(醇化) A4:二级发酵(醋化)
B1:材料切丁 B2:一级发酵(醇化) B3:二级发酵(醋化)
C1:材料粉碎 C2:一级发酵(醇化)
D1:三级发酵(乳酸化) D2:过滤 D3:装罐灭菌。
具体实施方式
下面结合具体附图和实施例对本发明的一种调理脚臭酵素及其制备方法做进一步说明:
(1)、材料配比:红米20%、糙米20%、红薯10%、山药10%、莲子3%、扁豆5%、苹果10%、金橘10%、甜叶菊3%、蜡菊3%、莳萝3%、向日葵3%;
(2)、益生菌群:橙红酵母2%、禾本酵母2%、解苹果酸酵母1%,白地霉2%、产膜酵母2%、酒香酵母2%、丁香链霉菌1%、植物乳酸杆菌3%,乳酸链球菌2%组成的益生菌;
(3)、发酵工艺流程:
(A1)、将红米与糙米混合后用75℃水浸泡4H;
(A2)、进一步的用蒸锅蒸30分钟,然后用25℃水水浴法,待材料冷却后,盖上纱布保湿备用;
(A3)、将A2)步骤完成后的放入发酵釜中,投入橙红酵母1%、禾本酵母1%,进行好氧化发酵,发酵时间7天,温度维持在25-32℃之间,PH值4.6-5.8之间,期间需保持氧气的通气量;
(A4)、将A3)步骤发酵完成后,在原发酵釜中再接种产膜酵母1%、酒香酵母1%、丁香链霉菌1%进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整。
(B1)、将红薯、山药切丁后放入陶瓮加入蒸馏水,煮90分钟,期间需保持水份的含量避免煮糊,煮熟后需要维持水的高度以淹没材料10cm为原则;
(B2)、将B1)煮熟的材料带水待温度下降到30℃以下放入发酵釜中,接种橙红酵母2%、禾本酵母2%,发酵天数7天,期间保持发酵釜的温度在30-32℃,PH值维持在4.6-5.8之间,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光;
(B3)、将B2)步骤发酵完成后,在原发酵釜中再接种产膜酵母1%、酒香酵母1%、丁香链霉菌1%,进行二次发酵进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(C1)、将莲子去心,苹果切丁,与扁豆、金桔、甜叶菊、蜡菊、莳萝、向日葵一起放入发酵釜中;(C2)、进一步将C1)步骤完成后,接种橙红酵母1%、解苹果酸酵母1%、产膜酵母2%、酒香酵母1%、丁香链霉菌1%,发酵期间14天,温度维持在28-33℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(D1)进一步将A4)、B3)、C2)发酵完成后,用1:1:1连同材料与发酵液混合接种植物乳酸杆菌3%,乳酸链球菌2%,发酵期间94天,期间维持发酵温度35-37℃,期间每日太阳升起地平线时,依逆时钟方向搅拌7次,太阳落地平线时依顺时钟方向搅拌7次;
(D2)、用3000目滤网过滤发酵后的残渣取悬液;
(D3)、进一步的将D2)步骤完成后的悬液装入棕色玻璃瓶后, 用121℃蒸汽灭菌,所制取的悬液即为调理脚臭酵素。
本发明的一种调理脚臭酵素及其制备方法具有清火解热、健脾利湿,利肠胃,益肾补元的功能;解决因为湿热体质引起的汗脚,脚臭等症状,食用方法:用调理脚臭酵素与30-35℃的温开水以1:5的比例稀释后于早晚各饮用一次每次250ml;本发明的功效是用微生物发酵的功能,制取出材料中的各种适合脾,肝,肾,肺的活性营养元素,可以帮助清火解热、健脾利湿,利肠胃,益肾补元,增强人体免疫力预防体内湿热而引起的汗脚,脚臭,本品适合大部分中青年人使用。
虽然本发明已以较佳实施例揭示如上,然其并非用以限定本发明,任何本领域技术人员,在不脱离本发明的精神和范围内,当可作些许的修改和完善,因此本发明的保护范围当以权利要求书所界定的为准。
Claims (6)
1.一种调理脚臭酵素及其制备方法,其特征是:以红米、糙米、红薯、山药、莲子、扁豆、苹果、金橘、甜叶菊、蜡菊、莳萝、向日葵经由益生菌群发酵后制取出调理脚臭酵素。
2.一种调理脚臭酵素及其制备方法,其特征采用以下工艺步骤:
(A1)、材料配比:红米20%、糙米20%、红薯10%、山药10%、莲子3%、扁豆5%、苹果10%、金橘10%、甜叶菊3%、蜡菊3%、莳萝3%、向日葵3%;
(A2)、益生菌群:橙红酵母2%、禾本酵母2%、解苹果酸酵母1%,白地霉2%、产膜酵母2%、酒香酵母2%、丁香链霉菌1%、植物乳酸杆菌3%,乳酸链球菌2%组成的益生菌;
(A3)、将红米与糙米混合后用75℃水浸泡4H,进一步的用蒸锅蒸30分钟,然后用25℃水水浴法,待材料冷却后,盖上纱布保湿备用;
(A4)、将A3)步骤完成后放入发酵釜中,接种橙红酵母1%、禾本酵母1%,进行好氧化发酵,发酵时间7天,温度维持在25-32℃之间,PH值4.6-5.8之间,期间需保持氧气的通气量;
(A5)、将A4)步骤发酵完成后,在原发酵釜中再接种产膜酵母1%、酒香酵母1%、丁香链霉菌1%进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(B1)、将红薯、山药切丁后放入陶瓮加入蒸馏水,煮90分钟,期间需保持水份的含量避免煮糊,煮熟后需要维持水的高度以淹没材料10cm为原则;待温度下降到30℃以下放入发酵釜中,进一步的接种橙红酵母2%、禾本酵母2%,发酵天数7天,期间保持发酵釜的温度在30-32℃,PH值维持在4.6-5.8之间,期间每天3-10点,16-21点,照射光谱470um,亮度1500流明的灯光;
(B2)、将B1)步骤发酵完成后,在原发酵釜中再接种产膜酵母1%、酒香酵母1%、丁香链霉菌1%,进行二次发酵进行二次发酵,发酵期间7天,温度维持在35-36℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(C1)、将莲子去心,苹果切丁,与扁豆、金桔、甜叶菊、蜡菊、莳萝、向日葵一起放入发酵釜中;
(C2)、将C2)步骤完成后,接种橙红酵母1%、解苹果酸酵母1%、产膜酵母2%、酒香酵母1%、丁香链霉菌1%,发酵期间14天,温度维持在28-33℃,PH值维持在5.8-6.8之间,如PH值不在范围之内,用小苏打或醋酸进行调整;
(D1)、将A5),B2),C2)发酵完成后,用1:1:1连同材料与发酵液混合接种植物乳酸杆菌3%,乳酸链球菌2%,发酵期间94天,期间维持发酵温度35-37℃,期间每日太阳升起地平线时,依逆时钟方向搅拌7次,太阳落地平线时依顺时钟方向搅拌7次;
(D2)、用3000目滤网过滤D1)步骤发酵后的残渣取悬液,进一步的将悬液装入棕色玻璃瓶后, 用121℃蒸汽灭菌,所制取的悬液即为调理脚臭酵素。
3.如权利要求2所述的一种调理脚臭酵素及其制备方法,其特征是:橙红酵母、禾本酵母、解苹果酸酵母,白地霉、产膜酵母、酒香酵母、丁香链霉菌、植物乳酸杆菌,乳酸链球菌组成的益生菌。
4.如权利要求2所述的一种调理脚臭酵素及其制备方法,其特征是:所述红米为紫红糯米、血糯米的一种或多种。
5.如权利要求2所述的一种调理脚臭酵素及其制备方法,其特征是:所述的莲子为莲花、荷花种子的一种或多种。
6.如权利要求2所述的一种调理脚臭酵素及其制备方法,其特征是:所述的向日葵为月光明亮种、阳光光束种、充满阳光的柠檬种、充满阳光的橙子种的一种或多种。
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