CN105942496A - Ferment product with strong antioxidant activity and preparation method of ferment product - Google Patents
Ferment product with strong antioxidant activity and preparation method of ferment product Download PDFInfo
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- CN105942496A CN105942496A CN201610285846.3A CN201610285846A CN105942496A CN 105942496 A CN105942496 A CN 105942496A CN 201610285846 A CN201610285846 A CN 201610285846A CN 105942496 A CN105942496 A CN 105942496A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 title abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 10
- 239000006041 probiotic Substances 0.000 claims abstract description 9
- 235000018291 probiotics Nutrition 0.000 claims abstract description 9
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 8
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 8
- -1 superoxide anions Chemical class 0.000 claims abstract description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 241000589220 Acetobacter Species 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 235000009392 Vitis Nutrition 0.000 claims description 9
- 241000219095 Vitis Species 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 244000309464 bull Species 0.000 claims description 7
- 230000000529 probiotic effect Effects 0.000 claims description 5
- 230000002000 scavenging effect Effects 0.000 claims description 5
- 230000003064 anti-oxidating effect Effects 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 230000003026 anti-oxygenic effect Effects 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract description 2
- 230000008030 elimination Effects 0.000 abstract 3
- 238000003379 elimination reaction Methods 0.000 abstract 3
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 1
- 235000011274 Benincasa cerifera Nutrition 0.000 abstract 1
- 244000036905 Benincasa cerifera Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 241000219172 Caricaceae Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000021015 bananas Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 239000002068 microbial inoculum Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000194036 Lactococcus Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241001468161 Acetobacterium Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 241001480034 Kodamaea ohmeri Species 0.000 description 1
- 241000186679 Lactobacillus buchneri Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to an enzyme product with strong antioxidant activity and a preparation method of the ferment product. The elimination rate of DPPH by the ferment product is not less than 80%, the elimination rate of superoxide anions by the ferment product is not less than 80%, and the elimination rate of hydroxy free radicals by the ferment product is not less than 80%. According to the method disclosed by the invention, one or more kinds of materials of ginger, papayas, lotus roots, Chinese yam, plums, white gourds, bitter gourds, hericium erinaceus, kiwi fruits, grapes, crystal sugar oranges, tomatoes, black beans and bananas are used as raw materials, and fermentation is performed with probiotics, so that the ferment product is prepared.
Description
Technical field
The present invention relates to ferment product with strong anti-oxidative activity and preparation method thereof.
Background technology
Ferment generally refers to natural agricultural product such as veterinary antibiotics as raw material, through yeast, lactic acid bacteria,
The product of the probiotics fermentions such as acetobacter.Owing to being to utilize the fermentation of materials such as various fruits and vegetables
Form, therefore contain abundant vitamin, mineral, dietary fiber and all kinds of organized enzyme and activity
Small-molecular peptides, and owing to completing preliminary digestion, polymer substance becomes through decomposition is easy to human body
The nutrient substance absorbed, so, after ferment enters the intestines and stomach, it is not necessary to again pass by digestion, can be directly
It is absorbed by the body, can effectively alleviate the burden of each organ of health.
Antioxidation is the abbreviation of antioxidant radical.Oxygen-derived free radicals is that human body utilizes oxygen to carry out during metabolism to be produced
A raw class instability, there is the material of oxidisability.Oxygen-derived free radicals is highly unstable, easily causes life
The damage of thing membranous system and the obstacle of Cellular Oxidation phosphorylation, be human body diseases, old and feeble and dead
Directly participant, health and long-lived harm to human body are very large.So there being scholar to be claimed by oxygen-derived free radicals
It is the source of ten thousand diseases, it may be said that body antioxidative ability is the strongest, the most healthy, and life is the longest.Therefore,
The oxidation resistance how strengthening product is exactly health product, main the grinding of cosmetics industrial enterprise always
Originating party to one of, be also one of most important functional demand in market.
At present, the various ferment commodity on market are a feast for the eyes, supplement vivo acid, improve looks, lose weight
Ferment product the most innumerable, but most ferment product the most only publicizes effect, and has no certain
Plant product and have relevant data supporting.And traditional ferment produces and needs the repeatedly fermentation through 1～3 year,
Not only the production cycle is long, affects enterprise's judgement to market, and is also easy to cause during fermentation
The pollution of some miscellaneous bacterias, thus produce some harmful materials.
Therefore, invent a kind of produce simple, the cycle is short, the strong anti-oxidation energy of edible safety, definite functions
The ferment product of power is just particularly important.
Summary of the invention
This application provides a kind of ferment product with strong anti-oxidative activity and preparation method thereof.Described side
Method is to access probiotic bacteria in the raw materials such as fruits and vegetables to ferment.
Herein, " strong anti-oxidative activity " with DPPH clearance rate, superoxide anion clearance rate and/or
The percentages of Scavenging action to hydroxyl free radical indicates.The assay method of described clearance rate can be found in, such as,
Dong Yinmao etc., " preliminary study of Hylocereus undatus ferment biological activity ",Food science and technology, 2009,34 (3):
192-196.Specifically, the ferment product of the application has a following antioxidant activity:
-DPPH clearance rate is no less than 80%, preferably no less than 85%, more preferably no less than 88%,
More preferably no less than 89%, more preferably no less than 90%, more preferably no less than 91%, more preferably no less than
92%, more preferably no less than 93%, more preferably no less than 94%, more preferably no less than 95%, most preferably
No less than 96%；
-superoxide anion clearance rate is no less than 80%, preferably no less than 85%, more preferably no less than 88%,
More preferably no less than 89%, more preferably no less than 90%, more preferably no less than 91%, more preferably no less than
92%, more preferably no less than 93%, more preferably no less than 94%, more preferably no less than 95%, most preferably
No less than 96%；And/or
-Scavenging action to hydroxyl free radical is no less than 80%, preferably no less than 85%, more preferably no less than 88%,
More preferably no less than 89%, more preferably no less than 90%, more preferably no less than 91%, more preferably no less than
92%, more preferably no less than 93%, more preferably no less than 94%, more preferably no less than 95%, more preferably
No less than 96%, more preferably no less than 97%, most preferably no less than 98%.
The raw material of the preparation method of the application includes selected from one or more following material: Rhizoma Zingiberis Recens, Fructus Chaenomelis,
Rhizoma Nelumbinis, Rhizoma Dioscoreae, Fructus Armeniacae Mume, Fructus Benincasae, Fructus Momordicae charantiae, Hericium erinaceus (Bull. Ex Fr.) Pers., Fructus actinidiae chinensis, Fructus Vitis viniferae, crystal sugar orange, Fructus Lycopersici esculenti,
Semen sojae atricolor, Fructus Musae.Believe that those skilled in the art can approve, on the basis of these materials, increase or
Reduce different materials, also can obtain strong anti-oxidative activity ferment product as described in the present application.Therefore, exist
In preferred embodiment, the raw material of the application more than this combination or few 1～5 kind of material.A concrete reality
Executing in scheme, the raw material of the application is exactly the combination of listed all material.
More specifically, the ferment product of the application have employed following raw material (in mass):
Rhizoma Zingiberis Recens 10～40 parts, Fructus Chaenomelis 20～60 parts, Rhizoma Nelumbinis 10～20 parts, Rhizoma Dioscoreae 10～30 parts, Fructus Armeniacae Mume 50～90
Part, Fructus Benincasae 30～40 parts, Fructus Momordicae charantiae 10～30 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. 10～20 parts, Fructus actinidiae chinensis 80～100 parts,
Fructus Vitis viniferae 60～90 parts, crystal sugar orange 60～90 parts, Fructus Lycopersici esculenti 50～70 parts, Semen sojae atricolor 50～100 parts, Fructus Musae
40～80 parts；The most preferably, Rhizoma Zingiberis Recens is 20～30 parts, and/or Fructus Chaenomelis is 30～50 parts, and/or mountain
Medicine is 10～20 parts, and/or Fructus Momordicae charantiae is 30 parts, and/or Fructus Vitis viniferae is 90 parts, and/or crystal sugar orange is 90
Part, and/or Fructus Lycopersici esculenti is 70 parts, and/or Fructus Armeniacae Mume is 50～80 parts, and/or Semen sojae atricolor is 60～80 parts,
And/or Fructus Musae is 60 parts.
Subsequent operation for convenience, can be cut into small pieces raw material, such as 0.5～the fritter of 1cm；Cut
Raw material can load juice extractor or other homogenate utensil in, according to the ratio of per kilogram raw material 600-800g
Example adds oligomeric isomaltose, homogenate, adjusts pH value extremely with tablet vinegar or edible sodium hydroxide solution
6.5～7.2, then can unsterilised (such as raw material be placed on aseptic or in disinfecting container, during fermentation
Between less than 12 hours) or through high temperature sterilize, such as 121 DEG C 30～60min.
Probiotic bacteria for fermentation is common those, such as yeast (Saccharomyces), lactic acid bacteria
(Lactobacillus), bacillus bifidus (Bifidobacterium), Lactococcus (Lactococcus), acetobacter
(Acetobacterium) etc., but it is not limited to this.In a particular embodiment, the application has selected yeast
Bacterium, lactic acid bacteria and acetobacter.In an even more preferred embodiment, the mixed of yeast and lactic acid bacteria is first carried out
Close fermentation, then carry out the fermentation of acetobacter.In such two-step fermentation scheme, the first step, upwards
State and homogenate adds 1～3 ‰ (total raw material mass fraction) yeast (million grades of viable counts) and 1～3 ‰
(total raw material mass fraction) lactic acid bacteria (million grades of viable counts), seals, in 25～38 DEG C of standing for fermentation 5～10
My god；Second step, adds 1～3 ‰ (total raw material mass fraction) acetobacter (million grades of viable counts), seals,
In 25～35 DEG C of standing for fermentation 5～10 days.The conditions such as concrete fermentation temperature and fermentation time can be by this
Skilled person empirically with selected concrete strain etc. because usually determining.Such as, fermentation temperature
Can be 25～35 DEG C, or 25～30 DEG C, or 28～30 DEG C.For the antioxidant activity of ferment product,
Fermentation temperature can fluctuate in described scope, and such as, fluctuation is less than 2 DEG C up or down；Send out
The ferment time can also fluctuate, such as many or few 1～3 day.
Product after above-mentioned fermentation is exactly the ferment product of the application.
For the convenience sold, can collect by described ferment product further with 30～50 mesh screen
Filtrate, seasoning, packaging, room temperature keeps in Dark Place.
The application is with food materials such as fruits and vegetables as raw material, carries out fermenting and producing by access probiotic bacteria strong
Antioxidant activity ferment product, the present processes is simple to operate, the most greatly shortens the life of ferment
Term, it is thus also avoided that the pollution of miscellaneous bacteria and the generation of harmful substance in ferment production process.
After testing, the strong anti-oxidative activity ferment product that the present invention produces is to DPPH, super oxygen the moon, hydroxyl certainly
It is respectively provided with the strongest clearance rate by base, illustrates that the ferment product non-oxidizability applying the present invention to produce is very strong,
There is well beauty treatment, senile-resistant efficacy.
With more specifically illustrating, the application relates to:
1. a preparation method for strong anti-oxidation ferment product, its raw material include selected from Rhizoma Zingiberis Recens, Fructus Chaenomelis, Rhizoma Nelumbinis,
Rhizoma Dioscoreae, Fructus Armeniacae Mume, Fructus Benincasae, Fructus Momordicae charantiae, Hericium erinaceus (Bull. Ex Fr.) Pers., Fructus actinidiae chinensis, Fructus Vitis viniferae, crystal sugar orange, Fructus Lycopersici esculenti, Semen sojae atricolor,
With one or more material in Fructus Musae, described product is to be prepared by probiotics fermention.
2. the method for 1, the antioxygenic property of wherein said ferment product reaches:
-DPPH clearance rate is no less than 80%；
-superoxide anion clearance rate is no less than 80%；And/or
-Scavenging action to hydroxyl free radical is no less than 80%.
3. the method for 2, wherein DPPH clearance rate is no less than 85%, 88%, 89%, 90%,
91%, 92%, 93%, 94%, 95%, or 96%.
4. the method for 2 or 3, wherein superoxide anion clearance rate is no less than 85%, 88%, 89%,
90%, 91%, 92%, 93%, 94%, 95%, or 96%.
5. the method for one of 2～4, wherein Scavenging action to hydroxyl free radical is no less than 85%, 88%, 89%,
90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, or 98%.
6. the method for one of 1～5, raw material therein is fewer than all material of this combination 1～5 kind of material
Sub-combination.
7. the method for one of 1～5, raw material therein is exactly the combination of listed all material.
8. the method for one of 1～7, raw material therein (by weight) is: Rhizoma Zingiberis Recens 10～40 parts, Fructus Chaenomelis
20～60 parts, Rhizoma Nelumbinis 10～20 parts, Rhizoma Dioscoreae 10～30 parts, Fructus Armeniacae Mume 60～90 parts, Fructus Benincasae 30～40 parts, hardship
Melon 10～30 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. 10～20 parts, Fructus actinidiae chinensis 80～100 parts, Fructus Vitis viniferae 60～90 parts, crystal sugar orange
60～90 parts, Fructus Lycopersici esculenti 50～70 parts, Fructus Armeniacae Mume 50～80 parts, Semen sojae atricolor 50～100 parts, Fructus Musae 40～80
Part.
9. the method for 8, wherein Rhizoma Zingiberis Recens is 20～30 parts, and/or Fructus Chaenomelis is 30～50 parts, and/or mountain
Medicine is 10～20 parts, and/or Fructus Momordicae charantiae is 30 parts, and/or Fructus Vitis viniferae is 90 parts, and/or crystal sugar orange is 90
Part, and/or Fructus Lycopersici esculenti is 70 parts, and/or Fructus Armeniacae Mume is 50～80 parts, and/or Semen sojae atricolor is 60～80 parts,
And/or Fructus Musae is 60 parts.
10. the method for one of 1～9, wherein said probiotic bacteria is yeast, lactic acid bacteria and acetic acid
Bacillus.
The method of 11. 10, it is characterised in that use two-step fermentation, first with yeast and lactic acid
Bacterium ferment, after ferment with acetobacter；
12. 10 or the method for 11, it is characterised in that described yeast and lactic acid bacteria are all selected
The bacterium solution of million grades of viable counts by the amount inoculation of 1～3 ‰ (total raw material mass fractions), in 25～38 DEG C
Stand sealing and fermenting 5～10 days.
13. 10～the method for one of 12, it is characterised in that described acetobacter selects million grades
The bacterium solution of viable count by the amount inoculation of 1～3 ‰ (total raw material mass fractions), stands in 25～35 DEG C and sends out
Ferment 5～10 days.
14. 12 or the preparation method of 13, fermentation temperature therein is 25-35 DEG C.
15. 12 or the preparation method of 13, fermentation temperature therein is 28-30 DEG C.
16. ferment products, are to prepare by the method for one of item 1～15.
In order to be further illustrated by, the application provides following example, it should be appreciated that the guarantor of the present invention
The scope of protecting is not limited to the concrete example of these embodiments.
Embodiment 1
Weigh by weight 20 parts of Rhizoma Zingiberis Recens, Fructus Chaenomelis 30 parts, Rhizoma Nelumbinis 10 parts, Rhizoma Dioscoreae 20 parts, 90 parts of Fructus Armeniacae Mume,
40 parts of Fructus Benincasae, 30 parts of Fructus Momordicae charantiae, Hericium erinaceus (Bull. Ex Fr.) Pers. 20 parts, Fructus actinidiae chinensis 80 parts, Fructus Vitis viniferae 90 parts, crystal sugar orange
90 parts, Fructus Lycopersici esculenti 70 parts, 80 parts of Semen sojae atricolor, 60 parts of Fructus Musae, all raw materials are all cut into 0.5～1cm
Fritter；
The raw material cut is loaded juice extractor, adds oligomeric different wheat according to the ratio of per kilogram raw material 600g
Bud sugar, homogenate, with sodium hydroxide solution adjustment pH value to 6.5, it is placed on 121 DEG C of high temperature sterilize 30min；
After sterilizing, in gnotobasis, in raw material, add 1 ‰ (total raw material mass fraction) yeast microbial inoculum
(saccharomyces cerevisiae, CGMCC numbering 2.3973, million grades of viable counts), add that 1 ‰ (total raw material quality is divided
Number) lactic acid bacteria microbial inoculum (Lactobacillus buchneri, CGMCC numbering 1.3114, million grades of viable counts), seal,
Standing for fermentation 10 days under 28 DEG C of environment；
(acetobacter Shanghai makes 1.01, Bai Wanji to rear addition 3 ‰ (total raw material mass fraction) acetobacter microbial inoculum
Viable count), standing for fermentation 7 days under 30 DEG C of environment；
By product 50 mesh screen after fermentation, collecting filtrate, seasoning, packaging, room temperature lucifuge is protected
Deposit, obtain strong anti-oxidative activity ferment product.
After measured, the ferment product that the application present invention obtains, DPPH clearance rate is 96.6%, super oxygen cloudy
Ion clearance rate is 96.7%, Scavenging action to hydroxyl free radical be 99.2% (by Dong Yinmao etc., food science and technology, 2009,
Measure described in 34 (3): 192-196).
Embodiment 2
Weigh by weight 30 parts of Rhizoma Zingiberis Recens, Fructus Chaenomelis 50 parts, Rhizoma Nelumbinis 20 parts, Rhizoma Dioscoreae 10 parts, 60 parts of Fructus Armeniacae Mume,
30 parts of Fructus Benincasae, 30 parts of Fructus Momordicae charantiae, Hericium erinaceus (Bull. Ex Fr.) Pers. 10 parts, Fructus actinidiae chinensis 100 parts, Fructus Vitis viniferae 90 parts, crystal sugar orange
90 parts, Fructus Lycopersici esculenti 70 parts, 80 parts of Fructus Armeniacae Mume, 60 parts of Semen sojae atricolor, 60 parts of Fructus Musae, all raw materials are all cut into
The fritter of 0.5～1cm；
The raw material cut is loaded juice extractor, adds oligomeric different wheat according to the ratio of per kilogram raw material 700g
Bud sugar, homogenate, sodium hydroxide solution adjustment pH value, to 7.0, is placed on 121 DEG C of high temperature sterilize 30min；
After sterilizing, in gnotobasis, in raw material, add 1 ‰ (total raw material mass fraction) yeast microbial inoculum
(Pichia ohmeri, CGMCC numbering 2.1803, million grades of viable counts), addition 3 ‰ (total raw material matter
Amount mark) lactic acid bacteria microbial inoculum (Lactobacillus plantarum, CGMCC numbering 1.6971, million grades of viable counts), close
Envelope, standing for fermentation 7 days under 30 DEG C of environment；
Rear addition 3 ‰ (total raw material mass fraction) acetobacter microbial inoculum (stench acetobacter AS.1.41, million
Level viable count), standing for fermentation 5 days under 28 DEG C of environment；
By product 50 mesh screen after fermentation, collecting filtrate, packaging, room temperature keeps in Dark Place, i.e.
Obtain strong anti-oxidative activity ferment product.
After measured, the ferment product that the application present invention obtains, DPPH clearance rate is 97.3%, super oxygen cloudy
Ion clearance rate is 96.9%, Scavenging action to hydroxyl free radical be 98.3% (by Dong Yinmao etc., food science and technology, 2009,
Measure described in 34 (3): 192-196).
Claims (10)
1. the preparation method of a strong anti-oxidation ferment product, its raw material includes one or more material in Rhizoma Zingiberis Recens, Fructus Chaenomelis, Rhizoma Nelumbinis, Rhizoma Dioscoreae, Fructus Armeniacae Mume, Fructus Benincasae, Fructus Momordicae charantiae, Hericium erinaceus (Bull. Ex Fr.) Pers., Fructus actinidiae chinensis, Fructus Vitis viniferae, crystal sugar orange, Fructus Lycopersici esculenti, Semen sojae atricolor and Fructus Musae, and described product is to be prepared by probiotics fermention.
2. the preparation method of claim 1, the antioxygenic property of wherein said ferment product reaches: DPPH clearance rate is no less than 80%；Superoxide anion clearance rate is no less than 80%；And/or Scavenging action to hydroxyl free radical is no less than 80%.
3. the method for claim 1 or 2, raw material therein fewer than described all material 1～5 kind of material.
4. the method for claim 1 or 2, raw material therein is exactly the combination of listed all material.
5. the method for one of Claims 1 to 4, wherein said probiotic bacteria is yeast, lactobacillus and acetobacter.
6. the method for claim 5, it is characterised in that use two-step fermentation, first with yeast and lactic acid bacteria fermentation, after ferment with acetobacter.
7. the method for claim 5 or 6, it is characterised in that described yeast and lactic acid bacteria all select the bacterium solution of million grades of viable counts and by the amount inoculation that total raw material mass fraction is 1～3 ‰, stand sealing and fermenting 5～10 days in 25～38 DEG C.
8. the method for one of claim 5-7, it is characterised in that described acetobacter selects the bacterium solution of million grades of viable counts and by the amount inoculation that total raw material mass fraction is 1～3 ‰, in 25～35 DEG C of standing for fermentation 5～10 days.
9. the method for claim 7 or 8, fermentation temperature therein is 25-35 DEG C, preferably 28-30 DEG C.
10. ferment product, is to prepare by the method for one of claim 1-9.
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| PCT/CN2017/082208 WO2017186145A1 (en) | 2016-04-29 | 2017-04-27 | High oxidation resistance active ferment product and preparation method therefor |
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