CN106107378A - A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof - Google Patents
A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof Download PDFInfo
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- CN106107378A CN106107378A CN201610531571.7A CN201610531571A CN106107378A CN 106107378 A CN106107378 A CN 106107378A CN 201610531571 A CN201610531571 A CN 201610531571A CN 106107378 A CN106107378 A CN 106107378A
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- lactobacillus
- folium nelumbinis
- enzyme beverage
- water
- fermentation liquid
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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 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of enzyme beverage with Folium Nelumbinis as main material, it is characterised in that the fermented mixture in water obtains to Folium Nelumbinis and green molasses to use lactobacillus.Present invention also offers the method for the enzyme beverage according to any one of manufacturing claims 14, it is characterised in that comprise the following steps: 1) prepare fermentation liquid；2) in described fermentation liquid, lactobacillus is inoculated；3) fermentation；4) filtering, the filtrate obtained is described enzyme beverage.The invention has the beneficial effects as follows: pass through probiotics fermention, obtain the enzyme beverage rich in various nutrient substance, enhance resisting pathogenic microbes, antivirus action, often drink can invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, contribute to improving deficiency of the spleen causing weakness of QI, malnutrition, reduce blood pressure blood pressure and blood lipoid.
Description
Technical field
The present invention relates to microorganism fermented food field, more particularly to a kind of ferment with Folium Nelumbinis as main material.
Background technology
Ferment is Japan and the Taiwan another name to enzyme originally, refers to biological big point with biocatalytic Activity
Son, the material of many finger proteins matter class.At field of food, the edible initial bio-active products obtained through fermentable
It is referred to as ferment.Ferment is nutritious due to it, farthest remains raw-material nutritional labeling, and probiotic bacteria is in metabolism
During, usually produce some to health beneficiating ingredient, there is certain physiological function, add its unique flavor, therefore suffer from
Increasing consumer is liked.The most domestic fermented beverage listed has yeast fermentation beverage and lactic acid bacteria fermentation drink
Material.
Folium Nelumbinis is the stem and leaf of nymphaeaceae plant lotus, also known as Folium Nelumbinis, new lotus leaf, dry Folium Nelumbinis, burnt FOLIUM NELUMBINIS.Folium Nelumbinis is flat or micro-
Tremble with fear, have a faint scent, mildly bitter flavor is nontoxic；Enter spleen channel, stomach through having clearing away summer-heat, effect of suppressing the hyperactive liver blood fat reducing；Cure mainly xerostomia taking fluids profusely,
Oliguria with yellow urine, the vertigo, red complexion are red, hypertension, hyperlipidemia, clearing away summer-heat and eliminating dampness, rise send out sliding sun, stop blooding, control diarrhea due to summer heat and dampness,
Dizziness, aqueous vapor edema, thunder-headache, haematemesis, epistaxis, metrorrhagia, have blood in stool, the disease such as puerperal blood faints.Folium Nelumbinis rich in Flavonoid substances, be
The scavenger of most of oxygen-derived free radicals, can improve the vigor of SOD, reduces MDA and the generation of low density lipoprotein, LDL, and it can increase
Add coronary flow, Myocardial Infarction is had antagonism；Effect protected to acute myocardial ischemia；To treatment coronary heart disease,
Hypertension etc. have remarkable result；To reducing diastolic pressure, prevent and treat arrhythmia, cardiovascular diseases etc. and also play an important role.Nuciferine can
Expansion blood vessel, clearing away summer-heat, there is the effect of blood pressure lowering；The absorption that can also suppress fat is conducive to body shaping of losing weight.
The most still occur that using Folium Nelumbinis is the enzyme beverage that primary raw material makes.
Summary of the invention
In order to solve problem above, the invention provides a kind of enzyme beverage with Folium Nelumbinis as main material, it uses breast bar
To Folium Nelumbinis and green molasses, the fermented mixture in water obtains bacterium.
Preferably, described lactobacillus is the equivalent combination of lactobacillus casei, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus.
Preferably, in described mixture, the amount of described Folium Nelumbinis is every liter of new new lotus leaf of water 600g or every liter of water 600g does
Folium Nelumbinis.
Preferably, in described mixture, described green molasses is 1:100 with the volume ratio of described water.
The invention also discloses a kind of method for preparing described enzyme beverage, comprise the following steps:
1) Folium Nelumbinis and green molasses are added to the water prepare fermentation liquid；
2) in described fermentation liquid, lactobacillus is inoculated；
3) fermentation；
4) filtering, the filtrate obtained is described enzyme beverage.
Preferably, step 2) in the described lactobacillus of inoculation be lactobacillus casei, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus, and
And inoculum concentration makes the final concentration of these three lactobacillus be each 106CFU/ml。
Preferably, step 3) in fermentation carry out at the temperature of 25-35 DEG C and oxygen free condition, ferment 7-14 days.
Preferably, said method comprising the steps of:
1) soak three minutes with the NaCl that mass fraction is 0.9% after Folium Nelumbinis being cleaned, by new new lotus leaf with water with every liter
The ratio mixing of the new new lotus leaf of water 600g or every liter of water 100g dry Folium Nelumbinis, breaks into homogenate, adds by water used in described homogenate
The green molasses of stereometer 1%, mixing forms fermentation liquid；
2) in described fermentation liquid, lactobacillus casei, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus, described three kinds of lactobacilluss are inoculated
Final concentration be each 106CFU/ml；
3) make step 2) in the fermentation liquid being vaccinated with lactobacillus that obtains be in the oxygen free condition bottom fermentation 7-of 25-35 DEG C
14 days, obtain tunning；
4) step 3 is made) tunning that obtains crosses 20-32 mesh sieve and carries out coarse filtration, filters bulky grain residue, it is to avoid put for a long time
Form precipitation；Then the filtrate making coarse filtration obtain crosses 80-100 mesh sieve, filters small particle further, and the filtrate obtained is
Described enzyme beverage.
The obtained enzyme beverage morning, noon and afternoon respectively drink once, each 50 to 200 milliliters, drink after preferably eating a small amount of food
With.Can drink with modulation such as oligosaccharide, Mel, fructose, sodium bicarbonate, ice cubes.
The invention has the beneficial effects as follows: by probiotics fermention, obtained the enzyme beverage rich in various nutrient substance, increase
Strong resisting pathogenic microbes, antivirus action, often drink and contribute to clearing away summer-heat, suppressing the hyperactive liver blood fat reducing, moistening skin beautifying, to cardiovascular
There is certain protective health effect.
Detailed description of the invention
Being described principle and the feature of the present invention below in conjunction with example, example is served only for explaining the present invention, and
Non-for limiting the scope of the present invention
Embodiment 1 prepares Folium Nelumbinis enzyme beverage with new new lotus leaf
1) new new lotus leaf is cleaned, soak 3 minutes with 0.9%NaCl, new for 6000g new lotus leaf is mixed with 10L water, and beats
Becoming homogenate, add 100ml green molasses in described homogenate, mixing forms fermentation liquid；
2) in described fermentation liquid, lactobacillus casei, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus, described three kinds of lactobacilluss are inoculated
Final concentration be each 106CFU/ml；
3) make step 2) in the fermentation liquid being vaccinated with lactobacillus that obtains be in oxygen free condition bottom fermentation 7-14 days of 30 DEG C,
Obtain tunning；
4) step 3 is made) tunning that obtains crosses 32 mesh sieves and carries out coarse filtration, filters bulky grain residue, it is to avoid put shape for a long time
Become precipitation；Then the filtrate making coarse filtration obtain crosses 100 mesh sieves, filters small particle further, obtains clear filtrate, is lotus
Leaf enzyme beverage.
Embodiment 2 dry Folium Nelumbinis prepares Folium Nelumbinis enzyme beverage
1) dry Folium Nelumbinis is cleaned, soak 3 minutes with 0.9%NaCl, 1000g dry Folium Nelumbinis is mixed with 10L water, and breaks into even
Slurry, adds 100ml green molasses in described homogenate, and mixing forms fermentation liquid；
2) in described fermentation liquid, lactobacillus casei, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus, described three kinds of lactobacilluss are inoculated
Final concentration be each 106CFU/ml；
3) make step 2) in the fermentation liquid being vaccinated with lactobacillus that obtains be in oxygen free condition bottom fermentation 7-14 days of 30 DEG C,
Obtain tunning；
4) step 3 is made) tunning that obtains crosses 32 mesh sieves and carries out coarse filtration, filters bulky grain residue, it is to avoid put shape for a long time
Become precipitation；Then the filtrate making coarse filtration obtain crosses 100 mesh sieves, filters small particle further, obtains clear filtrate, is lotus
Leaf enzyme beverage.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (9)
1. the enzyme beverage with Folium Nelumbinis as main material, it is characterised in that use lactobacillus to Folium Nelumbinis and green molasses in water
Fermented mixture obtains.
Enzyme beverage the most according to claim 1, it is characterised in that described lactobacillus is lactobacillus casei, addicted to yogurt bar
The equivalent combination of bacterium and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus.
Enzyme beverage the most according to claim 1, it is characterised in that described Folium Nelumbinis is new new lotus leaf or dry Folium Nelumbinis.
Enzyme beverage the most according to claim 3, it is characterised in that in described mixture, the amount of described Folium Nelumbinis is every
Rise the new new lotus leaf of water 600g or every liter of water 600g dry Folium Nelumbinis.
Enzyme beverage the most according to claim 1, it is characterised in that in described mixture, described green molasses and described water
Volume ratio be 1:100.
6. the method being used for preparing the enzyme beverage according to any one of claim 1-5, it is characterised in that include following
Step:
1) Folium Nelumbinis and green molasses are added to the water prepare fermentation liquid；
2) in described fermentation liquid, lactobacillus is inoculated；
3) fermentation；
4) filtering, the filtrate obtained is described enzyme beverage.
Method the most according to claim 6, it is characterised in that step 2) in inoculation described lactobacillus be cheese milk bar
Bacterium, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus, and inoculum concentration makes the final concentration of these three lactobacillus be each 106CFU/ml。
Method the most according to claim 6, it is characterised in that step 3) in fermentation in the temperature of 25-35 DEG C and anaerobic
Under the conditions of carry out, ferment 7-14 days.
Method the most according to claim 6, it is characterised in that comprise the following steps:
1) soak three minutes with the NaCl that mass fraction is 0.9% after Folium Nelumbinis being cleaned, by new new lotus leaf with water with every liter of water
The ratio mixing of the new new lotus leaf of 600g or every liter of water 100g dry Folium Nelumbinis, breaks into homogenate, adds by water used in described homogenate
The green molasses of stereometer 1%, mixing forms fermentation liquid；
2) in described fermentation liquid, lactobacillus casei, bacillus acidophilus and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus, the end of described three kinds of lactobacilluss are inoculated
Concentration is each 106CFU/ml；
3) make step 2) in the fermentation liquid being vaccinated with lactobacillus that obtains be in oxygen free condition bottom fermentation 7-14 days of 25-35 DEG C,
Obtain tunning；
4) step 3 is made) tunning that obtains crosses 20-32 mesh sieve and carries out coarse filtration, filters bulky grain residue, it is to avoid put formation for a long time
Precipitation；Then the filtrate making coarse filtration obtain crosses 80-100 mesh sieve, filters small particle further, and the filtrate obtained is described
Enzyme beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610531571.7A CN106107378A (en) | 2016-07-07 | 2016-07-07 | A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610531571.7A CN106107378A (en) | 2016-07-07 | 2016-07-07 | A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof |
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| CN106107378A true CN106107378A (en) | 2016-11-16 |
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| CN201610531571.7A Pending CN106107378A (en) | 2016-07-07 | 2016-07-07 | A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788518A (en) * | 2017-10-27 | 2018-03-13 | 云南绿界农业科技有限公司 | A kind of formula and processing method of the optimization of lotus leaf ferment |
| CN108056347A (en) * | 2018-01-09 | 2018-05-22 | 安徽妙奇树生物科技有限公司 | A kind of hornwort enzyme beverage and preparation method thereof |
| JP2018197211A (en) * | 2017-05-24 | 2018-12-13 | 共栄化学工業株式会社 | Skin external preparation |
| CN112868966A (en) * | 2021-02-18 | 2021-06-01 | 启田生物科技(大连)有限公司 | Aizoon stonecrop herb fermentation liquor and preparation method thereof |
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| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN104664270A (en) * | 2014-07-09 | 2015-06-03 | 普正药业股份有限公司 | Fresh and alive traditional Chinese medicine fruit-vegetable enzyme and preparation method thereof |
| CN105105268A (en) * | 2015-09-23 | 2015-12-02 | 杨万录 | Composite enzyme solution, preparation method and application thereof |
| CN105167086A (en) * | 2015-09-11 | 2015-12-23 | 江南大学 | Barbury wolfberry fruit enzyme beverage production method using honey source bacteria |
| CN105360849A (en) * | 2015-04-30 | 2016-03-02 | 江南大学 | Preparing method for polygonum perfoliatum leaf enzyme healthcare beverage |
-
2016
- 2016-07-07 CN CN201610531571.7A patent/CN106107378A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN104664270A (en) * | 2014-07-09 | 2015-06-03 | 普正药业股份有限公司 | Fresh and alive traditional Chinese medicine fruit-vegetable enzyme and preparation method thereof |
| CN105360849A (en) * | 2015-04-30 | 2016-03-02 | 江南大学 | Preparing method for polygonum perfoliatum leaf enzyme healthcare beverage |
| CN105167086A (en) * | 2015-09-11 | 2015-12-23 | 江南大学 | Barbury wolfberry fruit enzyme beverage production method using honey source bacteria |
| CN105105268A (en) * | 2015-09-23 | 2015-12-02 | 杨万录 | Composite enzyme solution, preparation method and application thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018197211A (en) * | 2017-05-24 | 2018-12-13 | 共栄化学工業株式会社 | Skin external preparation |
| JP7376899B2 (en) | 2017-05-24 | 2023-11-09 | 共栄化学工業株式会社 | Skin external preparations |
| CN107788518A (en) * | 2017-10-27 | 2018-03-13 | 云南绿界农业科技有限公司 | A kind of formula and processing method of the optimization of lotus leaf ferment |
| CN108056347A (en) * | 2018-01-09 | 2018-05-22 | 安徽妙奇树生物科技有限公司 | A kind of hornwort enzyme beverage and preparation method thereof |
| CN112868966A (en) * | 2021-02-18 | 2021-06-01 | 启田生物科技(大连)有限公司 | Aizoon stonecrop herb fermentation liquor and preparation method thereof |
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Application publication date: 20161116 |
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