CN106174522A - A kind of Herba Artemisiae Annuae Flos Lonicerae ferment and preparation method thereof - Google Patents
A kind of Herba Artemisiae Annuae Flos Lonicerae ferment and preparation method thereof Download PDFInfo
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- CN106174522A CN106174522A CN201610607647.XA CN201610607647A CN106174522A CN 106174522 A CN106174522 A CN 106174522A CN 201610607647 A CN201610607647 A CN 201610607647A CN 106174522 A CN106174522 A CN 106174522A
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- herba artemisiae
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- artemisiae annuae
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- 241000628997 Flos Species 0.000 title claims abstract description 118
- 238000000855 fermentation Methods 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 45
- 241000894006 Bacteria Species 0.000 claims abstract description 28
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 43
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 30
- 239000000243 solution Substances 0.000 claims description 27
- 239000010413 mother solution Substances 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 19
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 17
- 239000011550 stock solution Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
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- 238000000605 extraction Methods 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 7
- 238000007803 cold maceration Methods 0.000 claims description 6
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- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
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- 238000010992 reflux Methods 0.000 claims description 4
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
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- 229960005486 vaccine Drugs 0.000 claims 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 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
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 229930191701 arteannuin Natural products 0.000 description 1
- BLUAFEHZUWYNDE-NNWCWBAJSA-N artemisinin Chemical compound C([C@](OO1)(C)O2)C[C@H]3[C@H](C)CC[C@@H]4[C@@]31[C@@H]2OC(=O)[C@@H]4C BLUAFEHZUWYNDE-NNWCWBAJSA-N 0.000 description 1
- 229960004191 artemisinin Drugs 0.000 description 1
- 229930101531 artemisinin Natural products 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- BLUAFEHZUWYNDE-XRNKLDBLSA-N chembl77 Chemical compound C([C@@](OO1)(C)O2)C[C@H]3[C@H](C)CC[C@@H]4C31[C@@H]2OC(=O)[C@@H]4C BLUAFEHZUWYNDE-XRNKLDBLSA-N 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 244000052769 pathogen Species 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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- 125000000548 ribosyl group Chemical group C1([C@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 239000002904 solvent Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
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Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to nutritional health food field, in particular to a kind of Herba Artemisiae Annuae Flos Lonicerae ferment and preparation method thereof；By weight, described Herba Artemisiae Annuae Flos Lonicerae ferment is mainly made by following raw material is fermented: fruit and vegerable 3～9 parts, Flos Lonicerae 0.3～0.6 part, Herba Artemisiae Annuae 0.2～0.5 part and brown sugar 4～5 parts.The present invention utilizes pure-blood ferment fruit and vegerable fermentation liquid, avoid growing of miscellaneous bacteria in sweat, make constant product quality, and it is extracted the active ingredient in Herba Artemisiae Annuae and Flos Lonicerae by optimised process, both combine and carry out chelating fermentation, preservative without external source and thickening agent, avoid the loss of effective nutritional labeling in Herba Artemisiae Annuae Flos Lonicerae and fruit and vegerable to greatest extent, remain enzyme activity.
Description
Technical field
The present invention relates to nutritional health food field, in particular to a kind of Herba Artemisiae Annuae Flos Lonicerae ferment and preparation side thereof
Method.
Background technology
Ferment (Ferment Nutrition) refers to that plant carries out submerged fermentation, a kind of matters of containing biological activities of extraction
Less salt liquid.Above-mentioned bioactive substance at least includes that enzyme, fermentation participate in bacterium.The bioactive substance contained in ferment, can
Affect the organized enzyme in user's body, from the vital movement of cell aspect regulation body.In the prebiotic ferment that anaerobism makes, mainly
Being probiotic bacteria and food materials, both side effect are the most almost nil.Therefore, prebiotic ferment is the safe healthcare with vitality
Product.
, there is flora not clear, easily in Herba Artemisiae Annuae ferment the most on the market or Flos Lonicerae ferment product many employings natural fermentation
Fermentation terminates, fermentation is thorough, be easily generated fusel, easily produces the shortcomings such as high volatile acid, i.e. fermentation condition controllability is the poorest.This
Outward, existing Herba Artemisiae Annuae ferment or Flos Lonicerae ferment product product there is also that nutritional labeling is single, flavoring agent adds too much, taste relatively
The shortcoming of difference.
In view of this, the special proposition present invention.
Summary of the invention
The first object of the present invention is to provide a kind of Herba Artemisiae Annuae Flos Lonicerae ferment, and described Herba Artemisiae Annuae Flos Lonicerae ferment is functional
Component content height, mellow in taste, rich in nutrition content, have fruit and vegerable ferment natural flavor.
The second object of the present invention is to provide the preparation method of a kind of Herba Artemisiae Annuae Flos Lonicerae ferment, described Herba Artemisiae Annuae Flos Lonicerae
The preparation method of ferment solve prior art fermentation condition poor controllability, flora not clear, easily ferment terminations, ferment the most thorough
The end, the shortcoming being easily generated fusel.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of Herba Artemisiae Annuae Flos Lonicerae ferment, by weight, described Herba Artemisiae Annuae Flos Lonicerae ferment is mainly fermented by following raw material
Make:
Fruit and vegerable 3～9 parts, Flos Lonicerae 0.3～0.6 part, Herba Artemisiae Annuae 0.2～0.5 part and brown sugar 4～5 parts.
" Herba Artemisiae Annuae " is Chinese medicine title, and Pharmacopoeia of the People's Republic of China version in 2015 is about the narration of " Herba Artemisiae Annuae " former plant
The dry aerial parts of feverfew Herba Artemisiae annuae (formal name used at school: Artemisia annua L) " this product be ".This product effective ingredient is blue or green
The composition such as artemisin, volatile oil, has effect of malaria, clearing away summer-heat, reducing the asthenic fever, clearing heat and eliminating dampness.
Flos Lonicerae, has another name called Radix Ophiopogonis (formal name used at school: Lonicera japonica).Flos Lonicerae is the most just with its medicinal valency
It is worth extensive and famous.Its effect is mainly heat-clearing and toxic substances removing, cures mainly epidemic febrile disease heating, toxic-heat and blood stasis, carbuncle furunculosis etc..
The Flos Lonicerae of set parts by weight and Herba Artemisiae Annuae are carried out compatibility by the present invention, are aided with fruit and vegerable and improve mouthfeel abundant battalion
Support.After ferment in second time, the ferment product more sweet-smelling of the present invention, the release of nutritional labeling is more abundant.
In the present invention, fruit and vegerable are further selected from: Rhizoma Dioscoreae, Folium Eriobotryae, Fructus Armeniacae Mume, Fructus Ananadis comosi, Hylocereus undatus, nonage Fructus Chaenomelis, Radix Pachyrhizi Erosi, Rhizoma Solani tuber osi,
Taro, Fructus Cucurbitae moschatae, cucumber, Radix Dauci Sativae, Pachyrrhyizus erosus, Rhizoma Nelumbinis, Fructus Cucumidis sativi, Fructus Benincasae, Flos abelmoschi manihot, broccoli, Fructus Mori, cabbage mustard, tender stem Caulis et Folium Lactucae sativae, bulb
Caulis et Folium Brassicae capitatae, Capsicum annuum L., Pedicellus et Pericarpium Trapae, cabbage, Fructus Lycopersici esculenti, GynurabicolorDC, sweet persimmon, Semen Fagopyri Esculenti, linum, Arillus Longan, red Caulis Sacchari sinensis, Chinese cabbage, angle dish,
Spuropimpinella brachycarpa (Kom.) Kitag., hami melon, pears, carambola, Fructus Vitis viniferae, grapefruit, Fructus Artocarpi Heterophylli, Fructus Mali pumilae, Radix et Caulis Opuntiae Dillenii, Fructus Musae, kiwi fruit, Fructus Fragariae Ananssae, cheese pears, lemon
One or more in lemon, Fructus Pruni pseudocerasi, Fructus Citri junoris, honey peach.
Preferably, Herba Artemisiae Annuae Flos Lonicerae ferment as above, by weight, described fruit and vegerable include:
Enucleation Fructus Mali pumilae 1～2 parts, peeling Fructus Musae 1～2 parts, peeling Citrullus vulgaris 0.5～1 part, peeling Fructus Melo 1～1.5 parts, celestial being
Slap 0.5～1.5 part, Fructus Citri Limoniae 0.2～0.5 part.
Preferably, described Radix et Caulis Opuntiae Dillenii is Mexico's opuntia milpa alta haw (Opuntia Milpa Alta).
Preferably, Herba Artemisiae Annuae Flos Lonicerae ferment as above, described Flos Lonicerae and described Herba Artemisiae Annuae are 30～40 mesh particle diameters
Powdered thing.
The Flos Lonicerae of powdered and Herba Artemisiae Annuae are more conducive to the carrying out of follow-up leaching step.
Preferably, Herba Artemisiae Annuae Flos Lonicerae ferment as above, strain used by described fermentation is that yeast seed liquor adds with guarantor
Leah lactobacillus solution is according to (0.8～1.2): the mixed bacteria liquid that the volume ratio of (0.8～1.2) mixes.
The one side of adding of strain is the essential condition fermented, and on the other hand can also add multiple probiotic bacteria for the present invention
And prebiotics, increase the nutritional labeling of the application.
Yeast thalline contains rich in protein, fat, sugar and vitamin B group etc., and enzyme, coenzyme, ribose core
Acid, sterol and some metabolic intermediate products, can improve the nutritive value of fermented food.Saccharomycetic fermentability is main
It is in the environment of aerobic, converts glucose into water and carbon dioxide；In the absence of oxygen, it is dioxy by breakdown of glucose
Change carbon and ethanol.
Bulgarian Lactobacillus first can resolve into glucose and galactose lactose, finally it is become lactic acid, in addition
It can also decompose lactoprotein.
Preferably, strain used by the present invention is bought from Guangdong Province's Culture Collection.
Preferably, Herba Artemisiae Annuae Flos Lonicerae ferment as above, the colony count of described mixed bacteria liquid is 106～108CFU/
mL。
Preferably, Herba Artemisiae Annuae Flos Lonicerae ferment as above, the addition of described mixed bacteria liquid accounts for described fruit and vegerable quality
0.5%～1%.
The preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment as above, comprises the following steps:
1), by fruit and vegerable, brown sugar and mixed bacteria liquid mixing after fermentation 120～180 days, fruit and vegerable fermenation raw liquid is obtained；By described
Fruit and vegerable coarse filtration liquid is obtained after fruit and vegerable fermenation raw liquid coarse filtration；
With dehydrated alcohol cold-maceration, Herba Artemisiae Annuae is carried out extraction and obtain Herba Artemisiae Annuae extract；With ethanol refluxing process, Flos Lonicerae is carried out
Extraction obtains Flos Lonicerae extract；
2), by described Herba Artemisiae Annuae extract, Flos Lonicerae extract, fruit and vegerable coarse filtration liquid mixing after fermentation 180～210 days, with
After be filtrated to get Herba Artemisiae Annuae Flos Lonicerae ferment stock solution；
3), described Herba Artemisiae Annuae Flos Lonicerae ferment stock solution obtains Herba Artemisiae Annuae Flos Lonicerae ferment after fine straining, cryogenic vacuum concentrate.
Preferably, in step 1) in, fruit and vegerable are mixed loading round when fermenting with brown sugar, mixed bacteria liquid, press
The two point of multilamellar is loaded round by the form according to one layer of fruit and vegerable, one layer of brown sugar of section, can make ferments carry out abundant；Dress
Mixed bacteria liquid inoculated by material simultaneously, and one layer, the top is brown sugar, uniformly sprays one layer of edible white vinegar then at brown sugar surface, or uses institute
The section stating the Fructus Citri Limoniae in fermented material is uniformly laid on the surface of one layer of table sugar topmost, can play the effect of isolation miscellaneous bacteria.
In step 2) in, it is not necessary to additionally add strain, brown sugar, it should be noted that sweat keeps seal.For ensureing to send out
Ferment is abundant, preferred steps 1) fermentation time is 120～180 days, step 2) fermentation time is 180～210 days, fermentation temperature is
22 DEG C～28 DEG C.
The application, by Herba Artemisiae Annuae, Flos Lonicerae and fruit and vegerable mixed fermentation, enriches the nutritional labeling of product.Through ferment in second time system
Obtain ferment so that Herba Artemisiae Annuae is fully discharged with the effective ingredient of Flos Lonicerae, increases its extraction efficiency.
Preferably, the preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment as above, in step 1) in, described dehydrated alcohol is cold
Herba Artemisiae Annuae is extracted and obtains the operation of Herba Artemisiae Annuae extract and specifically include by leaching method:
Adding dehydrated alcohol in Herba Artemisiae Annuae to extract points for 3～4 times, merge lixiviating solution and obtain mother solution, dehydrated alcohol is each
Addition by 1g:(5mL～8mL) solid-to-liquid ratio based on；
Described mother solution is concentrated in vacuo to that quality is described Herba Artemisiae Annuae quality 2～3 times；
By ethyl acetate, the mother solution after being concentrated in vacuo is extracted 3～4 times, gained extract is merged and in 43 DEG C～47 DEG C
Water-bath rotation is steamed 25min～35min and is obtained Herba Artemisiae Annuae concentrated solution, the total addition level of ethyl acetate and mother solution equal-volume；
Described Herba Artemisiae Annuae concentrated solution is pressed 1:(10～30) volume with water dilution, obtain described Herba Artemisiae Annuae extract.
Preferably, the preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment as above, in step 1) in, with ethanol refluxing process to gold
Flos Lonicerae carries out extracting and obtains the operation of Flos Lonicerae extract and specifically include:
By 1g:(10mL～20mL) the ethanol that solid-to-liquid ratio percentage by volume is 68%～72% at 75 DEG C～85 DEG C
Described Flos Lonicerae is extracted 1h～2h and obtains Flos Lonicerae extractive solution；
Described Flos Lonicerae extractive solution is steamed 25min～35min obtain Flos Lonicerae extract in 43 DEG C～47 DEG C of water-bath rotations.
Preferably, the preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment as above, in step 3) in, described fine straining was specially
80～100 mesh sieves；
The operation that described cryogenic vacuum concentrates is particularly as follows: by the Herba Artemisiae Annuae Flos Lonicerae ferment stock solution after fine straining in vacuum
At 0.05MPa～0.15MPa, 45 DEG C～50 DEG C, water-bath rotary evaporation is to the 1/2～1/3 of original volume.
It is concentrated in vacuo and there is lot of advantages.Liquid substance under fluidized state the evaporation of solvent quickly, its boiling point is because of pressure
And change, pressure increases, the elevation of boiling point, and pressure is little, and boiling point reduces.Owing to evaporating at a lower temperature, a large amount of energy can be saved
Source.Simultaneously as material is not affected by high temperatures, it is to avoid the destruction of thermally labile component and loss, preferably save raw material
Nutritional labeling and fragrance.Particularly the material such as some aminoacid, flavonoid, phenol, biostearin, can prevent from being heated and destroying.
And the material that the viscosity such as some saccharides, protein, pectin, phlegmatic temperament are bigger, low-temperature evaporation can prevent material coking.
Compared with prior art, the invention have the benefit that
1), the present invention utilizes pure-blood ferment fruit and vegerable fermentation liquid, it is to avoid the growing of miscellaneous bacteria in sweat, makes product quality
Stable, and it is extracted the active ingredient in Herba Artemisiae Annuae and Flos Lonicerae by optimised process, both combinations carry out chelating fermentation, without external source
Preservative and thickening agent, avoid the loss of effective nutritional labeling in Herba Artemisiae Annuae Flos Lonicerae and fruit and vegerable to greatest extent, remain ferment
Element activity.
2), Herba Artemisiae Annuae nature and flavor bitter cold, containing the composition such as volatile oil, arteannuin, there is malaria, clearing away summer-heat, reducing the asthenic fever, Xuanhua
Damp and hot effect；Flos Lonicerae has antipyretic antiinflammatory, inhibitory anti-virus, hepatoprotective, regulation immunity, reduces blood fat, hemostasis, antioxygen
The effects such as change；
Herba Artemisiae Annuae, Flos Lonicerae and various fruit and vegerable carry out chelating fermentation, without external source preservative and thickening agent, stock solution fill, product
To clearing away summer-heat, noxious dampness, anti-inflammation and reinforcement body immunity aspect is gone to have special effect.Product has the following characteristics that
Heat-clearing and toxic substances removing；
Anti-inflammation, strengthens the human body resistance to pathogen；
Antioxidation；
Blood purification, blood fat reducing.
3), fermentation condition controllability strong, the product safety and reliability obtained.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but those skilled in the art will
Understanding, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.In embodiment unreceipted specifically
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument unreceipted production firm person, be
Can be by the commercially available conventional products bought and obtain.
Embodiment 1
A kind of Herba Artemisiae Annuae Flos Lonicerae ferment, by weight, described Herba Artemisiae Annuae Flos Lonicerae ferment is mainly by following fermentation raw material warp
Fermentation is made；
Fructus Mali pumilae 2 parts, 1 part of Fructus Musae of peeling, peeling Citrullus vulgaris 0.5 part, peeling 1 part of Fructus Melo, pears 0.5 part, Radix et Caulis Opuntiae Dillenii 0.5 part, lemon
Lemon 0.2 part, Flos Lonicerae 0.3 part, Herba Artemisiae Annuae 0.2 part and 4 parts of brown sugar.
One, the preparation of strain
1, strain is bought: the present invention is to buy from the yeast of Guangdong Province's Culture Collection, bulgarian milk
Acid bacterium is as fermentation strain；
2, prepared by strain: yeast, lactic acid bacteria are prepared seed liquor respectively, and the seed liquor of preparation is according to yeast: lactic acid
The ratio mixing of bacterium=0.8:1.2, obtains mixed bacteria seed liquor, and seed liquor concentration is 106CFU/mL。
Two, production technology
1, by Fructus Mali pumilae, Fructus Musae, Fructus Melo, Citrullus vulgaris, pears, Radix et Caulis Opuntiae Dillenii, that Fructus Citri Limoniae cleans drain well rear cutout fritter is standby.
2, inoculation: the ratio of mixed bacteria seed liquor by weight percentage 0.5% is seeded in raw material, and mix all
Even；
3, raw material is canned: according to the mode tinning of one layer of brown sugar of one layer of fruit and vegerable, and each layer must be compacted and topmost one layer
For brown sugar, and leaving the space of 30% in ensureing container for fermentation, tinning sprays a small amount of white vinegar of wine in material surface, Yu Yin after completing
Room temperature water envelope in airing dry place carries out one time fermentation, first month first week every day of venting once, after exit weekly once, second
Within individual month, start sealing and fermenting to amount to 180 days, obtain fruit and vegerable fermenation raw liquid；
4, stock solution coarse filtration: fermentation residue is removed in 20 coarse filtrations now under aseptic condition of fruit and vegerable fermenation raw liquid, obtains fruit
Vegetables coarse filtration liquid；
5, Herba Artemisiae Annuae and Flos Lonicerae pretreatment: dry Flos Lonicerae and Herba Artemisiae Annuae are ground into powdery, crosses 40 mesh sieves, standby；
6, Herba Artemisiae Annuae extract: extracting active substance in Herba Artemisiae Annuae with dehydrated alcohol cold-maceration, extraction process is: divide 4 times to green grass or young crops
Artemisia adds dehydrated alcohol extract, merge lixiviating solution and obtain mother solution；Addition the consolidating by 1g:5mL that dehydrated alcohol is each
Liquor ratio meter；
Described mother solution is concentrated in vacuo to that quality is described Herba Artemisiae Annuae quality 2 times；
By ethyl acetate, described mother solution is extracted 4 times, gained extract is merged and obtains in 43 DEG C of water-bath rotation steaming 35min
Herba Artemisiae Annuae concentrated solution；The total addition level of ethyl acetate and described mother solution equal-volume；
Described Herba Artemisiae Annuae concentrated solution is pressed the volume with water dilution of 1:30, obtains described Herba Artemisiae Annuae extract.
7, at 75 DEG C, described Flos Lonicerae is extracted 2h by the ethanol that solid-to-liquid ratio percentage by volume is 68% of 1g:20mL
Obtain Flos Lonicerae extractive solution；
Described Flos Lonicerae extractive solution is steamed 25min in 43 DEG C of water-bath rotations and obtains Flos Lonicerae extract.
8, ferment in second time: described Herba Artemisiae Annuae extract, Flos Lonicerae extract, the mixing of fruit and vegerable coarse filtration liquid are carried out chelating fermentation
180 days, obtain ferment fermentation liquid.
9, fine straining: by ferment fermentation liquid in 80 now essence be filtrated to get final Herba Artemisiae Annuae Flos Lonicerae ferment stock solution；
Three, concentration technology
Employing cryogenic vacuum concentrates, by the Herba Artemisiae Annuae Flos Lonicerae ferment stock solution after fine straining in vacuum 0.05MPa, water at 50 DEG C
Bath rotary evaporation, to the 1/2 of original volume, obtains Herba Artemisiae Annuae Flos Lonicerae ferment.
Embodiment 2
A kind of Herba Artemisiae Annuae Flos Lonicerae ferment, by weight, described Herba Artemisiae Annuae Flos Lonicerae ferment is mainly by following fermentation raw material warp
Fermentation is made；
Fructus Mali pumilae 1 part, 2 parts of Fructus Musae of peeling, peeling Citrullus vulgaris 1 part, peeling 1.5 parts of Fructus Melo, Spuropimpinella brachycarpa (Kom.) Kitag. 0.5 part, Radix et Caulis Opuntiae Dillenii 1.5
Part, 0.5 part of Fructus Citri Limoniae, Flos Lonicerae 0.6 part, Herba Artemisiae Annuae 0.5 part and 5 parts of brown sugar.
One, the preparation of strain
1, strain is bought: the present invention is to buy from the yeast of Guangdong Province's Culture Collection, bulgarian milk
Acid bacterium is as fermentation strain；
2, prepared by strain: yeast, lactic acid bacteria are prepared seed liquor respectively, and the seed liquor of preparation is according to yeast: lactic acid
The ratio mixing of bacterium=1.2:0.8, obtains mixed bacteria seed liquor, and seed liquor concentration is 108CFU/mL。
Two, production technology
1, by Fructus Mali pumilae, Fructus Musae, Fructus Melo, Citrullus vulgaris, Spuropimpinella brachycarpa (Kom.) Kitag., Radix et Caulis Opuntiae Dillenii, that Fructus Citri Limoniae cleans drain well rear cutout fritter is standby.
2, inoculation: the ratio of mixed bacteria seed liquor by weight percentage 1% is seeded in raw material, and mix all
Even；
3, raw material is canned: according to the mode tinning of one layer of brown sugar of one layer of fruit and vegerable, and each layer must be compacted and topmost one layer
For brown sugar, and leaving the space of 30% in ensureing container for fermentation, tinning sprays a small amount of white vinegar of wine in material surface, Yu Yin after completing
Room temperature water envelope in airing dry place carries out one time fermentation, first month first week every day of venting once, after exit weekly once, second
Within individual month, start sealing and fermenting to amount to 120 days, obtain fruit and vegerable fermenation raw liquid；
4, stock solution coarse filtration: fermentation residue is removed in 30 coarse filtrations now under aseptic condition of fruit and vegerable fermenation raw liquid, obtains fruit
Vegetables coarse filtration liquid；
5, Herba Artemisiae Annuae and Flos Lonicerae pretreatment: dry Flos Lonicerae and Herba Artemisiae Annuae are ground into powdery, crosses 30 mesh sieves, standby；
6, Herba Artemisiae Annuae extract: extracting active substance in Herba Artemisiae Annuae with dehydrated alcohol cold-maceration, extraction process is: divide 3 times to green grass or young crops
Artemisia adds dehydrated alcohol extract, merge lixiviating solution and obtain mother solution；Addition the consolidating by 1g:8mL that dehydrated alcohol is each
Liquor ratio meter；
Described mother solution is concentrated in vacuo to that quality is described Herba Artemisiae Annuae quality 3 times；
By ethyl acetate, described mother solution is extracted 3 times, gained extract is merged and obtains in 47 DEG C of water-bath rotation steaming 25min
Herba Artemisiae Annuae concentrated solution；The total addition level of ethyl acetate and described mother solution equal-volume；
Described Herba Artemisiae Annuae concentrated solution is pressed the volume with water dilution of 1:10, obtains described Herba Artemisiae Annuae extract.
7, at 85 DEG C, described Flos Lonicerae is extracted 1h by the ethanol that solid-to-liquid ratio percentage by volume is 72% of 1g:10mL
Obtain Flos Lonicerae extractive solution；
Described Flos Lonicerae extractive solution is steamed 35min in 47 DEG C of water-bath rotations and obtains Flos Lonicerae extract.
8, ferment in second time: described Herba Artemisiae Annuae extract, Flos Lonicerae extract, the mixing of fruit and vegerable coarse filtration liquid are carried out chelating fermentation
210 days, obtain ferment fermentation liquid.
9, fine straining: by ferment fermentation liquid in 100 now essence be filtrated to get final Herba Artemisiae Annuae Flos Lonicerae ferment stock solution；
Three, concentration technology
Employing cryogenic vacuum concentrates, by the Herba Artemisiae Annuae Flos Lonicerae ferment stock solution after fine straining in vacuum 0.15MPa, water at 45 DEG C
Bath rotary evaporation, to the 1/3 of original volume, obtains Herba Artemisiae Annuae Flos Lonicerae ferment.
Embodiment 3
A kind of Herba Artemisiae Annuae Flos Lonicerae ferment, by weight, described Herba Artemisiae Annuae Flos Lonicerae ferment is mainly by following fermentation raw material warp
Fermentation is made；
Fructus Mali pumilae 1.5 parts, 1.5 parts of Fructus Musae of peeling, peeling Citrullus vulgaris 0.7 part, peeling 1.2 parts of Fructus Melo, Radix et Caulis Opuntiae Dillenii 1 part, Fructus Citri Limoniae 0.3
Part, Flos Lonicerae 0.4 part, Herba Artemisiae Annuae 0.4 part and 4.5 parts of brown sugar.
One, the preparation of strain
1, strain is bought: the present invention is to buy from the yeast of Guangdong Province's Culture Collection, bulgarian milk
Acid bacterium is as fermentation strain；
2, prepared by strain: yeast, lactic acid bacteria are prepared seed liquor respectively, and the seed liquor of preparation is according to yeast: lactic acid
The ratio mixing of bacterium=1:1, obtains mixed bacteria seed liquor, and seed liquor concentration is 107CFU/mL。
Two, production technology
1, by Fructus Mali pumilae, Fructus Musae, Fructus Melo, Citrullus vulgaris, Radix et Caulis Opuntiae Dillenii, that Fructus Citri Limoniae cleans drain well rear cutout fritter is standby.
2, inoculation: the ratio of mixed bacteria seed liquor by weight percentage 0.8% is seeded in raw material, and mix all
Even；
3, raw material is canned: according to the mode tinning of one layer of brown sugar of one layer of fruit and vegerable, and each layer must be compacted and topmost one layer
For brown sugar, and leaving the space of 30% in ensureing container for fermentation, tinning sprays a small amount of white vinegar of wine in material surface, Yu Yin after completing
Room temperature water envelope in airing dry place carries out one time fermentation, first month first week every day of venting once, after exit weekly once, second
Within individual month, start sealing and fermenting to amount to 150 days, obtain fruit and vegerable fermenation raw liquid；
4, stock solution coarse filtration: fermentation residue is removed in 30 coarse filtrations now under aseptic condition of fruit and vegerable fermenation raw liquid, obtains fruit
Vegetables coarse filtration liquid；
5, Herba Artemisiae Annuae and Flos Lonicerae pretreatment: dry Flos Lonicerae and Herba Artemisiae Annuae are ground into powdery, crosses 40 mesh sieves, standby；
6, Herba Artemisiae Annuae extract: extracting active substance in Herba Artemisiae Annuae with dehydrated alcohol cold-maceration, extraction process is: divide 4 times to green grass or young crops
Artemisia adds dehydrated alcohol extract, merge lixiviating solution and obtain mother solution；Addition the consolidating by 1g:6mL that dehydrated alcohol is each
Liquor ratio meter；
Described mother solution is concentrated in vacuo to that quality is described Herba Artemisiae Annuae quality 2 times；
By ethyl acetate, described mother solution is extracted 3 times, gained extract is merged and obtains in 45 DEG C of water-bath rotation steaming 30min
Herba Artemisiae Annuae concentrated solution；The total addition level of ethyl acetate and described mother solution equal-volume；
Described Herba Artemisiae Annuae concentrated solution is pressed the volume with water dilution of 1:20, obtains described Herba Artemisiae Annuae extract.
7, described Flos Lonicerae is extracted at 80 DEG C by the ethanol that solid-to-liquid ratio percentage by volume is 70% of 1g:15mL
1.5h obtains Flos Lonicerae extractive solution；
Described Flos Lonicerae extractive solution is steamed 30min in 45 DEG C of water-bath rotations and obtains Flos Lonicerae extract.
8, ferment in second time: described Herba Artemisiae Annuae extract, Flos Lonicerae extract, the mixing of fruit and vegerable coarse filtration liquid are carried out chelating fermentation
200 days, obtain ferment fermentation liquid.
9, fine straining: by ferment fermentation liquid in 100 now essence be filtrated to get final Herba Artemisiae Annuae Flos Lonicerae ferment stock solution；
Three, concentration technology
Employing cryogenic vacuum concentrates, by the Herba Artemisiae Annuae Flos Lonicerae ferment stock solution after fine straining in vacuum 0.1MPa, water at 47 DEG C
Bath rotary evaporation, to the 1/3 of original volume, obtains Herba Artemisiae Annuae Flos Lonicerae ferment.
Experimental example 1
Comparative example is set on the basis of embodiment 3:
Comparative example 1: Flos Lonicerae and Herba Artemisiae Annuae are respectively set to 0.7 part and 0.1 part, and remaining condition is consistent with embodiment 3；
Comparative example 2: Flos Lonicerae and Herba Artemisiae Annuae are respectively set to 0.1 part and 0.7 part, and remaining condition is consistent with embodiment 3；
Comparative example 3: carry out during ferment in second time consistent with embodiment 3 without fruit and vegerable coarse filtration liquid, remaining condition；
Applicant has invited 20 nutritionists of Nutrition and Food Hygiene institute of Central South University to the embodiment of the present application 1～3
And the local flavor of the prepared Herba Artemisiae Annuae Flos Lonicerae ferment of comparative example 1～3 and mouthfeel have carried out blind commenting, full marks are 10 points.
Embodiment 1～3 and comparative example 1～3 are carried out taste appraisal.
Table 1 flavor evaluation standard
The each product of table 2 is given a mark
As known from Table 2, Herba Artemisiae Annuae Flos Lonicerae ferment mouthfeel compared with comparative example that the application provides more preferably, has trophic structure
Rationally, refreshing good to eat, the advantage such as good palatability, color and luster are bright, health-care effect is good of fruit and vegerable fermentation nature fragrance, acid.
Experimental example 2
Herba Artemisiae Annuae Flos Lonicerae ferment prepared by the method that mensuration embodiment 1～3 provides, the content of each main nutrient composition is such as
Shown in table 3:
Table 3 main nutrient composition content
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
May be made that in the case of spirit and scope many other change and amendment.It is, therefore, intended that in the following claims
Including all such changes and modifications belonged in the scope of the invention.
Claims (10)
1. a Herba Artemisiae Annuae Flos Lonicerae ferment, it is characterised in that by weight, described Herba Artemisiae Annuae Flos Lonicerae ferment is mainly by following former
Expect fermented making:
Fruit and vegerable 3～9 parts, Flos Lonicerae 0.3～0.6 part, Herba Artemisiae Annuae 0.2～0.5 part and brown sugar 4～5 parts.
Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 1, it is characterised in that by weight, described fruit and vegerable include:
Enucleation Fructus Mali pumilae 1～2 parts, peeling Fructus Musae 1～2 parts, peeling Citrullus vulgaris 0.5～1 part, peeling Fructus Melo 1～1.5 parts, Radix et Caulis Opuntiae Dillenii 0.5
～1.5 parts, Fructus Citri Limoniae 0.2～0.5 part.
Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 1, it is characterised in that described Flos Lonicerae and described Herba Artemisiae Annuae be 30～
The powdered thing of 40 mesh particle diameters.
Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 1, it is characterised in that strain used by described fermentation is barms
Sub-liquid and Lactobacillus bulgaricus seed liquor are according to (0.8～1.2): the mixed vaccine that the volume ratio of (0.8～1.2) mixes
Liquid.
Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 4, it is characterised in that the colony count of described mixed bacteria liquid is 106
～108CFU/mL。
Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 4, it is characterised in that the addition of described mixed bacteria liquid accounts for described
The 0.5%～1% of fruit and vegerable quality.
7. the preparation method of the Herba Artemisiae Annuae Flos Lonicerae ferment described in any one of claim 1～6, it is characterised in that include following step
Rapid:
1), by fruit and vegerable, brown sugar and mixed bacteria liquid mixing after fermentation 120～180 days, fruit and vegerable fermenation raw liquid is obtained；By described fruit and vegerable
Fruit and vegerable coarse filtration liquid is obtained after fermenation raw liquid coarse filtration；
With dehydrated alcohol cold-maceration, Herba Artemisiae Annuae is carried out extraction and obtain Herba Artemisiae Annuae extract；With ethanol refluxing process, Flos Lonicerae is extracted
Obtain Flos Lonicerae extract；
2), by described Herba Artemisiae Annuae extract, Flos Lonicerae extract, fruit and vegerable coarse filtration liquid mixing after fermentation 180～210 days, mistake subsequently
Filter obtains Herba Artemisiae Annuae Flos Lonicerae ferment stock solution；
3), described Herba Artemisiae Annuae Flos Lonicerae ferment stock solution obtains Herba Artemisiae Annuae Flos Lonicerae ferment after fine straining, cryogenic vacuum concentrate.
The preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 7, it is characterised in that in step 1) in, described
With dehydrated alcohol cold-maceration Herba Artemisiae Annuae extracted and obtains the operation of Herba Artemisiae Annuae extract and specifically include:
In Herba Artemisiae Annuae, add dehydrated alcohol to extract points for 3～4 times, merge lixiviating solution and obtain mother solution, each the adding of dehydrated alcohol
Dosage is by 1g:(5mL～8mL) solid-to-liquid ratio based on；
Described mother solution is concentrated in vacuo to that quality is described Herba Artemisiae Annuae quality 2～3 times；
By ethyl acetate, the mother solution after being concentrated in vacuo is extracted 3～4 times, gained extract is merged and in 43 DEG C～47 DEG C of water-baths
Rotation is steamed 25min～35min and is obtained Herba Artemisiae Annuae concentrated solution, the total addition level of ethyl acetate and mother solution equal-volume；
Described Herba Artemisiae Annuae concentrated solution is pressed 1:(10～30) volume with water dilution, obtain described Herba Artemisiae Annuae extract.
The preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 7, it is characterised in that in step 1) in, use second
Flos Lonicerae is extracted and obtains the operation of Flos Lonicerae extract and specifically include by Alcohol refluxing method:
By 1g:(10mL～20mL) the ethanol that solid-to-liquid ratio percentage by volume is 68%～72% at 75 DEG C～85 DEG C to institute
State Flos Lonicerae extraction 1h～2h and obtain Flos Lonicerae extractive solution；
Described Flos Lonicerae extractive solution is steamed 25min～35min obtain Flos Lonicerae extract in 43 DEG C～47 DEG C of water-bath rotations.
The preparation method of Herba Artemisiae Annuae Flos Lonicerae ferment the most according to claim 7, it is characterised in that in step 3) in, described
Fine straining was specially 80～100 mesh sieves；
The operation that described cryogenic vacuum concentrates is particularly as follows: by the Herba Artemisiae Annuae Flos Lonicerae ferment stock solution after fine straining in vacuum 0.05MPa
～at 0.15MPa, 45 DEG C～50 DEG C water-bath rotary evaporation to the 1/2～1/3 of original volume.
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| CN107594513A (en) * | 2017-11-01 | 2018-01-19 | 佛山市三水区敏俊食品有限公司 | A kind of Fructus Chaenomelis ferment |
| CN108029920A (en) * | 2017-12-29 | 2018-05-15 | 黄冈师范学院 | A kind of preparation method of honeysuckle-artemisia selengensis ferment composite beverage |
| CN108065164A (en) * | 2017-12-29 | 2018-05-25 | 黄冈师范学院 | A kind of preparation method of honeysuckle ferment composite beverage |
| CN108175090A (en) * | 2017-12-29 | 2018-06-19 | 黄冈师范学院 | A kind of preparation method of the ferment with Lipid-lowering activities |
| CN109463598A (en) * | 2018-11-15 | 2019-03-15 | 贵州贵和隆科技研发有限公司 | A kind of sweet wormwood fruit drink and preparation method thereof |
| CN112194533A (en) * | 2020-09-21 | 2021-01-08 | 海南大学 | Enzyme medicinal fertilizer for both medicinal fertilizer and preparation and use method thereof |
| CN116509779A (en) * | 2023-03-31 | 2023-08-01 | 重庆万源佳药业有限公司 | Sweet wormwood oral antibacterial liquid |
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Application publication date: 20161207 |