CN105231446A - 一种含有黑果枸杞和水果酵素的组合物及其制备方法 - Google Patents
一种含有黑果枸杞和水果酵素的组合物及其制备方法 Download PDFInfo
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- 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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- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及一种含有黑果枸杞和水果酵素的组合物及其制备方法,首次将黑果枸杞这一具有重大价值的宝贵药食同源药材的提取物与水果酵素联合应用,所得产品营养成分丰富,对软化血管、改善微循环,提高机体抗氧化能力,延缓衰老、缓解视疲劳具有积极作用,并且含有大量的益生菌,使产品具有整肠通便,清除体内毒素的良好功效,长期食用具有优异的保健作用。
Description
技术领域
本发明涉及生物发酵领域,具体涉及一种含有黑果枸杞和水果酵素的组合物及其制备方法。
背景技术
黑果枸杞(LyciumruthenicumMurr),别名“苏枸杞”,藏药称“旁玛”,蒙药称“乔诺英-哈尔马格”,为茄科枸杞属,多棘刺、多分枝,枝条坚硬呈白色或灰白色,具不规则的纵条纹,小枝顶端成棘刺状,叶2~6枚簇生于短枝上,花1~2朵生于短枝上,浆果球形,成熟后呈紫黑色,顶端略有凹陷,直径4mm~9mm,高度一般在20cm~50cm,花果期在5~10月份,种子呈肾形,褐色,是近年来新发掘的多年生耐盐、抗旱野生枸杞资源,分布于宁夏、甘肃、青海、内蒙古、新疆、西藏和陕西北部黄土高原,中亚、高加索和欧洲地区亦有分布,其成熟浆果为黑色,富含花色苷类色素,有别于枸杞,故称之为黑果枸杞,在民间常被作为野果生食或者榨汁做红色饮料食用,也有用其果实中所含色素作染料染色。
黑果枸杞的药用有效成分与宁夏枸杞相近。现代研究发现,黑果枸杞果实含一定量的人体必需脂肪酸、生物碱、酚类、蛋白质、维生素,并含有18种人体必需氨基酸,其微量元素也很丰富,此外还含有较多的还原多糖和色素类物质,尤其是含有丰富的天然原花青素,俗有“原花青素”之王之称。由此可见黑果枸杞具有较高的药用价值和营养价值,研究发现,其有效成分主要包括以下几个方面:(1)营养成分:粗脂肪含量约为6%,主要脂肪酸有3种,多为不饱和脂肪酸,蛋白质含量约为11%左右,总糖约为34%,还原糖含量为33%左右,此外,含有17种氨基酸以及富含多种维生素E;(2)花色苷等多酚类物质;(3)黄酮类物质:主要为花色苷;(4)原花青素。
关于黑果枸杞的药理作用,藏医以其成熟果实入药,治疗心热病、心脏病、***、停经等病症。现代研究发现,其药理活性主要涉及以下几个方面:(1)降血糖、抗疲劳、提高机体免疫力作用:多糖具有良好的调节作用已被大量研究所证实,且还具有提高耐缺氧能力、增强免疫等多种生理活性,许多研究表明,黑果枸杞多糖具有很多免疫调节功能,包括各种免疫细胞的活化,中医最新研究显示,黑果枸杞多糖能够增强细胞介入免疫和体液免疫反应;(2)抗氧化防衰老作用:黑果枸杞的成熟浆果富含丰富的色素类多酚物质,***素和原花青素等,许多研究工作者的试验都证明了花色苷具有清除自由基和抗氧化的功能,原花青素具有抗氧化、清除自由基,其抗氧化能力是维生素E的50倍;(3)抗癌抗肿瘤作用:研究发现黑果枸杞多糖和色素类多酚还对肿瘤和癌症具有一定预防和抵抗作用,通过临床实验研究发现,原花青素可以预防直肠癌,并且对直肠癌的预防性高于结肠癌。
酵素是日本和台湾地区的说法,通称为“酶”,其是催化特定化学反应的蛋白质、RNA或其复合体,也有专家认为酵素是由多种氨基酸、维生素及矿物质构成的活性物质,被称为“活性的物质”和“掌握所有生命活动的物质”。水果酵素又称植物综合活性酶,其通过成熟水果发酵产生,对人体具有保健作用。水果酵素的作用主要有三大类:排毒、减肥、补气血。众所周知,一切养生手段均为气血服务,而气血来自被吸收的营养,营养素又必须在酵素的作用下分解到15μm左右的小分子,才能穿过肠壁上皮细胞,被毛细血管吸收,由此可知,酵素的作用至关重要。在口腔有淀粉酵素,胃里有胃蛋白酶,肝脏则分泌脂肪酵素,而脾脏则分泌各种综合酵素,这些酵素通过对营养素的分解促进其吸收,而通过添加水果酵素,其能够进一步增强对各类营养素的分解吸收,从而达到全面调理的综合作用。
目前,对于水果酵素的研究和应用已经陆续出现,但是将黑果枸杞这一具有重大价值的宝贵药食同源药材的提取物与水果酵素的联合应用尚未见报道。
发明内容
本发明的目的在于提供一种全新的营养丰富的含有黑果枸杞和水果酵素的组合物及其制备方法
本发明解决该技术问题的技术方案是:
一种含有黑果枸杞和水果酵素的组合物的制备方法,操作步骤为:
(1)将干燥的黑果枸杞粉碎,过100目筛,按重量比1:15的比例加入含有2%柠檬酸的95%乙醇水溶液,40℃提取约2h后,过滤,重复提取物三次,合并滤液,于80℃旋转蒸发得稠膏状提取物,干燥,粉碎,即得黑果枸杞提取物;
(2)取新鲜混合水果,打浆后装入发酵容器,加入5%蜂蜜和1%醋,室温密封30天,得水果酵素原汁;
(3)将水果酵素原汁低温灭菌后加入果胶酶进行酶解,果胶酶的加入量10~15g/T,酶解温度32~35℃,酶解pH4~5,酶解时间1~2天,将酶解后的水果酵素原汁分离取汁,加入酵母菌发酵,酵母菌接种量为5%,发酵温度32~35℃,发酵pH3~4,发酵1~2天,分离上清液,在上清液中加入醋酸菌和乳酸菌静置发酵,醋酸菌和乳酸菌接种量为5%,发酵温度32~35℃,发酵pH值3~3.5,发酵1~2天,将所得发酵液进行超声低温浓缩,加入护色剂,均质,干燥,粉碎,即得水果酵素;
(4)将等量的黑果枸杞提取物和水果酵素混合均匀,即得。
优选的,所述酶解温度32℃,酶解pH4,果胶酶的加入量15g/T,酶解时间2天;所述酵母菌发酵温度32℃,发酵pH3,酵母菌接种量为5%,发酵2天;所述醋酸菌和乳酸菌静置发酵温度32℃,发酵pH3,醋酸菌和乳酸菌接种量为5%,发酵2天。
所述醋酸菌和乳酸菌的比例为1:2~2:1,优选为1:1。
其中,所述混合水果并不需要进行特殊限定,可由常见水果组成。
优选的,所述混合水果由苹果20%、葡萄25%、西柚25%、榴莲15%和火龙果15%,或者芒果20%、草莓15%、樱桃25%、紫葡萄15%和香蕉25%,或者水蜜桃15%,猕猴桃25%,番石榴25%,西红柿20%和桃子15%组成。
本发明的有益效果:
(1)本发明首次将黑果枸杞提取物和水果酵素联用,填补现有技术的空白。
(2)本发明的组合物营养丰富,水果原料经过发酵,将含量丰富的大分子淀粉、蛋白质、脂肪等分解为小分子的糖类、氨基酸、小分子肽、脂肪酸,并产生了丰富的酶类,含有丰富的钙、磷、钾、镁、铁、锌、维生素C、维生素E、B族维生素等营养元素,对维持机体正常功能具有重要作用,组合物还含有丰富的多酚、黄酮、玉米黄质、β~胡萝卜素、花青素、多糖、强心甙等特殊成分,对软化血管、改善微循环,提高机体抗氧化能力,延缓衰老、缓解视疲劳具有积极作用,并且含有大量的益生菌,使产品具有整肠通便,清除体内毒素的良好功效,长期食用可达到降脂减肥、排毒养颜、防治大肠癌、防治心脏疾病的医疗价值和保健作用。
具体实施方式
下面结合具体实施例,进一步阐述本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。下列实施例中未注明具体条件的实验方法,通常按照常规条件或按照制造厂商所建议的条件。除非另外说明,否则所有的百分数、比率、比例或份数按重量计。
除非另行定义,文中所使用的所有专业与科学用语与本领域熟练人员所熟悉的意义相同。此外,任何与所记载内容相似或均等的方法及材料皆可应用于本发明方法中。文中所述的较佳实施方法与材料仅作示范之用。
实施例1:
将干燥的黑果枸杞粉碎,过100目筛,按重量比1:15的比例加入含有2%柠檬酸的95%乙醇水溶液,40℃提取2h后,过滤,重复提取物三次,合并滤液,于80℃旋转蒸发得稠膏状提取物,干燥,粉碎,即得黑果枸杞提取物;取由苹果20%,葡萄25%,西柚25%,榴莲15%和火龙果15%组成的新鲜混合水果,打浆后装入发酵容器,加入5%蜂蜜和1%醋,室温密封30天,得到水果酵素原汁;将水果酵素原汁混合,低温杀菌后加入果胶酶进行酶解,酶解温度35℃,酶解pH5,果胶酶的加入量10g/T,酶解时间1天;将酶解后的果汁分离取汁,加入酵母菌发酵,发酵温度35℃,发酵pH4,酵母菌接种量为5%,发酵1天,分离上清液,在上清液中加入按重量比1:2的醋酸菌和乳酸菌静置发酵,发酵温度35℃,发酵pH值3.5,醋酸菌和乳酸菌接种量为5%,发酵1天,将所得发酵液进行超声低温浓缩,加入护色剂,均质,干燥,粉碎,即得水果酵素,将等量的黑果枸杞提取物和水果酵素混合均匀,即得。
实施例2:
将干燥的黑果枸杞粉碎,过100目筛,按重量比1:15的比例加入含有2%柠檬酸的95%乙醇水溶液,40℃提取2h后,过滤,重复提取物三次,合并滤液,于80℃旋转蒸发得稠膏状提取物,干燥,粉碎,即得黑果枸杞提取物;取由水蜜桃15%,猕猴桃25%,番石榴25%,西红柿20%和桃子15%组成的新鲜混合水果,打浆后装入发酵容器,加入5%蜂蜜和1%醋,室温密封30天,得到水果酵素原汁;将水果酵素原汁混合,低温杀菌后加入果胶酶进行酶解,酶解温度33℃,酶解pH4.5,果胶酶的加入量12g/T,酶解时间1.5天;将酶解后的果汁分离取汁,加入酵母菌发酵,发酵温度33℃,发酵pH3.5,酵母菌接种量为5%,发酵1.5天,分离上清液,在上清液中加入按重量比2:1的醋酸菌和乳酸菌静置发酵,发酵温度33℃,发酵pH值3,醋酸菌和乳酸菌接种量为5%,发酵1.5天,将所得发酵液进行超声低温浓缩,加入护色剂,均质,干燥,粉碎,即得水果酵素,将等量的黑果枸杞提取物和水果酵素混合均匀,即得。
实施例3;
将干燥的黑果枸杞粉碎,过100目筛,按重量比1:15的比例加入含有2%柠檬酸的95%乙醇水溶液,40℃提取2h后,过滤,重复提取物三次,合并滤液,于80℃旋转蒸发得稠膏状提取物,干燥,粉碎,即得黑果枸杞提取物;取由芒果20%,草莓15%,樱桃25%,紫葡萄15%和香蕉25%组成的新鲜混合水果,打浆后装入发酵容器,加入5%蜂蜜和1%醋,室温密封30天,得到水果酵素原汁;将水果酵素原汁混合,低温杀菌后加入果胶酶进行酶解,酶解温度32℃,酶解pH4,果胶酶的加入量15g/T,酶解时间2天;将酶解后的果汁分离取汁,加入酵母菌发酵,发酵温度32℃,发酵pH3,酵母菌接种量为5%,发酵2天,分离上清液,在上清液中加入按重量比1:1的醋酸菌和乳酸菌静置发酵,发酵温度32℃,发酵pH值3,醋酸菌和乳酸菌接种量为5%,发酵2天,将所得发酵液进行超声低温浓缩,加入护色剂,均质,干燥,粉碎,即得水果酵素,将等量的黑果枸杞提取物和水果酵素混合均匀,即得。
实施例4:包含黑果枸杞和水果酵素的组合物的活性成分含量检测
将实施例1~3的包含黑果枸杞和水果酵素的组合物采用分光光度计分别测量蛋白分解酵素、脂肪分解酵素和淀粉分解酵素的含量,按照GB/T18672-2002中枸杞多糖测定方法和DB13/T385-1998食品总黄酮测定方法和GB/T5009.171-2003保健食品中超氧化物歧化酶(SOD)活性的测定方法分别测量多糖和总黄酮含量以及SOD活性。结果如表1所示:
表1包含黑果枸杞和水果酵素的组合物的活性成分含量
实施例1 | 实施例2 | 实施例3 | |
蛋白分解酵素(U/ml) | 2535 | 2610 | 2670 |
脂肪分解酵素(U/ml) | 2001 | 1997 | 2003 |
淀粉分解酵素(U/ml) | 1985 | 1984 | 1987 |
多糖(%) | 9.27 | 10.03 | 9.81 |
总黄酮(g/L) | 3.26 | 3.65 | 3.54 |
SOD活性(CFU/mL) | 63.26 | 66.07 | 64.32 |
结果显示,本发明含有黑果枸杞和水果酵素的组合物包含丰富的蛋白分解酵素、脂肪分解酵素和淀粉分解酵素,以及大量的多糖和总黄酮活性成分,具有优异的SOD活性,取得了显著的技术效果,是一种非常优异的保健产品。
以上所述仅为本发明的较佳实施例而已,并非用以限定本发明的实质技术内容范围,本发明的实质技术内容是广义地定义于申请的权利要求范围中,任何他人完成的技术实体或方法,若是与申请的权利要求范围所定义的完全相同,也或是一种等效的变更,均将被视为涵盖于该权利要求范围之中。
Claims (9)
1.一种含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,操作步骤为:
(1)将干燥的黑果枸杞粉碎,过100目筛,按重量比1:15的比例加入含有2%柠檬酸的95%乙醇水溶液,40℃提取约2h后,过滤,重复提取物三次,合并滤液,于80℃旋转蒸发得稠膏状提取物,干燥,粉碎,即得黑果枸杞提取物;
(2)取新鲜混合水果,打浆后装入发酵容器,加入5%蜂蜜和1%醋,室温密封30天,得水果酵素原汁;
(3)将水果酵素原汁低温灭菌后加入果胶酶进行酶解,果胶酶的加入量10~15g/T,酶解温度32~35℃,酶解pH4~5,酶解时间1~2天,将酶解后的水果酵素原汁分离取汁,加入酵母菌发酵,酵母菌接种量为5%,发酵温度32~35℃,发酵pH3~4,发酵1~2天,分离上清液,在上清液中加入醋酸菌和乳酸菌静置发酵,醋酸菌和乳酸菌接种量为5%,发酵温度32~35℃,发酵pH值3~3.5,发酵1~2天,将所得发酵液进行超声低温浓缩,加入护色剂,均质,干燥,粉碎,即得水果酵素;
(4)将等量的黑果枸杞提取物和水果酵素混合均匀,即得。
2.根据权利要求1所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述混合水果由常见水果组成。
3.根据权利要求2所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述混合水果由苹果20%,葡萄25%,西柚25%,榴莲15%和火龙果15%组成。
4.根据权利要求2所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述混合水果由芒果20%,草莓15%,樱桃25%,紫葡萄15%和香蕉25%组成。
5.根据权利要求2所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述混合水果由水蜜桃15%,猕猴桃25%,番石榴25%,西红柿20%和桃子15%组成。
6.根据权利要求1所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述醋酸菌和乳酸菌的比例为1:2~2:1。
7.根据权利要求6所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述醋酸菌和乳酸菌的比例优选为1:1。
8.根据权利要求1所述的含有黑果枸杞和水果酵素的组合物的制备方法,其特征在于,所述酶解温度32℃,酶解pH4,果胶酶的加入量15g/T,酶解时间2天;所述酵母菌发酵温度32℃,发酵pH3,酵母菌接种量为5%,发酵2天;所述醋酸菌和乳酸菌静置发酵温度32℃,发酵pH3,醋酸菌和乳酸菌接种量为5%,发酵2天。
9.根据权利要求1~8任一项所述的含有黑果枸杞和水果酵素的组合物的制备方法制备的组合物。
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CN105901716A (zh) * | 2016-04-29 | 2016-08-31 | 厦门生之元生物科技有限公司 | 一种含白藜芦醇的抗氧化酵素及其应用 |
CN106974268A (zh) * | 2017-04-20 | 2017-07-25 | 中国科学院西北高原生物研究所 | 一种黑果枸杞酵素的制备方法 |
CN107319565A (zh) * | 2017-07-10 | 2017-11-07 | 深圳市华生美康生物科技有限公司 | 一种含药食同源植物提取物的复合植物发酵液及其制备方法 |
CN108354170A (zh) * | 2018-03-13 | 2018-08-03 | 华南师范大学 | 香辛类蔬菜酵素液和酵素粉及其制作方法与用途 |
CN108354170B (zh) * | 2018-03-13 | 2021-06-01 | 华南师范大学 | 香辛类蔬菜酵素液和酵素粉及其制作方法与用途 |
CN108967788A (zh) * | 2018-08-15 | 2018-12-11 | 谭建新 | 一种富含水果花青素的苹果酵素饮品及其制备方法和装置 |
CN109527316A (zh) * | 2018-12-25 | 2019-03-29 | 南京悠维有机食品有限公司 | 一种浆果酵素营养液 |
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