CN106616979A - Preparation method and application of turmeric fruit and vegetable enzyme - Google Patents
Preparation method and application of turmeric fruit and vegetable enzyme Download PDFInfo
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- CN106616979A CN106616979A CN201611077032.7A CN201611077032A CN106616979A CN 106616979 A CN106616979 A CN 106616979A CN 201611077032 A CN201611077032 A CN 201611077032A CN 106616979 A CN106616979 A CN 106616979A
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- turmeric
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- pectase
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- 235000003392 Curcuma domestica Nutrition 0.000 title claims abstract description 52
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- 235000013976 turmeric Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 title abstract description 5
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- 239000007788 liquid Substances 0.000 claims abstract description 50
- 238000000855 fermentation Methods 0.000 claims abstract description 43
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of food health protection, and particularly discloses a preparation method and application of turmeric fruit and vegetable enzyme. The preparation method comprises the following steps: (1) cleaning, airing and smashing fruits and vegetables to obtain a mixed fruit and vegetable solution; (2) adding sugar into the mixed fruit and vegetable solution, inoculating saccharomycetes, carrying out sealed fermentation, and when the pH is less than 4.3, obtaining primary fermented liquid; (3) inoculating compound lactobacillus into the primary fermented liquid for secondary fermentation, wherein the compound lactobacillus comprises lactobacillus plantarum, lactobacillus casei and bacillus aceticus; carrying out sealed fermentation, and when the pH is less than 3.8, adding a turmeric extract into the fruit and vegetable solution for continuous fermentation for 10 days to obtain secondary fermented liquid; (4) filtering or centrifuging the secondary fermented liquid, and homogenizing and sterilizing filtrate or centrifuged supernate to obtain the turmeric fruit and vegetable enzyme. The prepared turmeric fruit and vegetable enzyme has a liver protecting effect, and is suitable for long-term prevention and health care application of people working under a high chemical liver injury risk environment.
Description
Technical field
The invention belongs to field of food health care, is related to a kind of preparation method and application of pectase, and in particular to a kind of
The preparation method and application of turmeric pectase.
Background technology
Fruits and vegetables are the important component parts of people's ordinary meal, either eat raw or processed goods is all accounted in daily life
There is consequence.Fruits and vegetables as vegetable raw material, rich in several functions active component, including dietary fiber, phenols, class Hu trailing plants
Bu Su, phytosterol etc..Polyphenol is a kind of secondary metabolite in plant body, modern study show with anti-oxidant, anticancer,
The several functions activity such as radioresistance, hypotensive, prevention cardiovascular and cerebrovascular disease.Polyphenol components be generally present in Cell vacuoles or
Combine closely composition cell membrane with fibers.Therefore, efficiently polyphenol discharge from fruits and vegetables cell difficulty compared with
Greatly, traditional physical wall breaking, solvent extraction process inefficiency, with high costs.Additionally, most of the natural of polyphenols is deposited
All it is polymer in form, molecular weight is big, be difficult to depolymerization.For macromolecular polyphenols, disappear accordingly because human body lacks
Change enzyme system, it is impossible to by degraded digestion, can only come degradation treatment, (oxidation, reduction, hydrolysis etc. be instead by the microorganism in enteron aisle
Should), so as to produce the metabolite beneficial to body.However, meals food residence time in enteron aisle is typically little in 24-48
When it is interior, it is meant that microorganism is very limited to the degradation time of polyphenol components in enteron aisle, and the beneficial metabolic of generation is produced
Thing is few, fails the whole benefits for making full use of polyphenol components.Therefore, it is to improve fruit that fruits and vegetables are carried out in vitro fermentable
One of important method of biological value of polyphenol components in vegetable.
Liver is organ important in human body, can defend, decompose the toxin that external and metabolism is produced, to maintaining body to put down
Weighing apparatus and health play vital effect.Chemical damage by being caused by many factors, such as contaminated air,
Medicine, alcohol etc. in water, food and daily life.In recent years, fatty liver, alcoholic hepatitis, non-alcoholic hepatitis have become one
Common disease is planted, serious threat people's is healthy.Epidemiology survey shows：Hepar damnification number is up in China
1.3 hundred million, every year nearly 500,000 people die from hepatic injury illness.Wherein fatty liver and alcoholic liver are to be only second to virus hepatitis both at home and abroad
Second largest common liver damage disease.Therefore, develop it is a kind of can long-term taking, it is safe, have prevention to chemical damage
It is of great significance with the product tool of health-care effect.
The content of the invention
To solve the shortcoming and defect part of prior art, the primary and foremost purpose of the present invention is to provide one kind to make with protect liver
The preparation method of turmeric pectase.
Another object of the present invention is to provide one kind turmeric pectase by obtained in above-mentioned preparation method.
It is still another object of the present invention to provide the purposes of above-mentioned turmeric pectase.
The object of the invention is achieved through the following technical solutions：
A kind of preparation method of the turmeric pectase with liver protection effect, comprises the steps：
(1) fruits and vegetables are cleaned, are dried, be then comminuted into 20～40 mesh, fruits and vegetables liquid must be mixed；
(2) sugar of mixing fruits and vegetables liquid percentage by weight 1～8%, inoculation are added in the obtained mixing fruits and vegetables liquid of step (1)
The saccharomycete of mixing fruits and vegetables liquid percentage by weight 0.01～0.05%, sealing and fermenting works as pH<When 4.3, a fruits and vegetables fermentation is obtained
Liquid；
(3) a fruits and vegetables fermentating liquid volume is pressed in a fruits and vegetables zymotic fluid obtained in step (2) with 100～1000CFU/
Ml inoculation compound lactobacillus carry out secondary fermentation, and the compound lactobacillus include Lactobacillus plantarum, Lactobacillus casei and acetic acid bar
Bacterium；Sealing and fermenting, works as pH<When 3.8, the turmeric that zymotic fluid percentage by weight 1.0～3.0% is added in fruits and vegetables zymotic fluid is extracted
Thing, continues to ferment 10 days, obtains secondary fermentation liquid；
(4) secondary fermentation liquid obtained in step (3) is filtered or is centrifuged, filtrate or centrifuged supernatant are carried out by homogeneous, gone out
After bacterium, turmeric pectase product is obtained.
Preferably, in turmeric pectase preparation method as above, in step (1), the fruits and vegetables include flue
Really, pawpaw, mulberry fruit, carambola, grape, apple, plum, plum, mangosteen, peach, pears, strawberry, oranges and tangerines, watermelon, onion, cauliflower and
It is various in wild cabbage.The selection of fruits and vegetables can be according to vegetable foison season.
Preferably, one or more during the sugar of addition is sucrose, glucose and HFCS in step (2).
Preferably, the fermentation temperature described in step (2) is 15～45 DEG C, and fermentation time is 10～30 days.
Preferably, the Turmeric P.E for adding in step (3) is that specification is from curcumin mass content 10% from turmeric
To 20%.
Preferably, the preparation method of compound lactobacillus is Lactobacillus plantarum, Lactobacillus casei, vinegar described in step (3)
The quantitative proportions such as acidfast bacilli mix.
Preferably, in step (3), the condition of the fermentation is 20～40 DEG C, sealed fermenting 30～90 days.
Present invention also offers turmeric pectase obtained in said method is preparing protection chemical damage health care food
Application in product, functional food or special medicine purposes food.
By conventional formulation technique and auxiliary material, food additives, above-mentioned turmeric pectase can make health food, work(
Various formulation/forms in energy food and special medicine purposes food：Soft capsule, hard shell capsules, tablet, pulvis, granule, mouth
Take liquid, beverage, jelly, candy or soft sweets.
Compared with prior art, the present invention has advantages below and beneficial effect：
The preparation method of turmeric pectase of the present invention is simple, obtained turmeric pectase energy long-term taking, security
It is high, have prevention and health-care effect to chemical damage.
Curcumin and the chelating of fruits and vegetables tunning such as protein, amino acid, organic acid, can lift the water solubility of curcumin
And bioavailability, strengthen the biologically active of curcumin.
Obtained turmeric pectase of the invention be able to can be made by conventional formulation technique and auxiliary material, food additives
In health food, functional food and special medicine purposes food various formulation/forms (as soft capsule, hard shell capsules, tablet,
Pulvis, granule, oral liquid, beverage, jelly, candy, soft sweets etc.), taking convenience.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this.
In the case of not specified (NS), raw material according to the present invention is the convenient source and method of this area with method.
Saccharomycete (Saccharomyces cerevisiae) used in embodiment is purchased from Angel Yeast, Lactobacillus plantarum
(Lactobacillus plantarum) is biological purchased from Shanghai Communications University's Onlly, Lactobacillus casei (lactobacillus casei)
Biological purchased from Shanghai Communications University's Onlly, acetobacter (Acetobacteraceti) is purchased from Guangdong Microbes Inst.
Embodiment 1
(1) cleaning of fruits and vegetables, broken
Dragon fruit, pawpaw, carambola, plum, strawberry, oranges and tangerines, onion, cauliflower and wild cabbage are cleaned, removed the peel, dried,
20 mesh are crushed to shearing crusher, fruits and vegetables liquid must be mixed.
(2) one time fermentation
Add the sucrose and 0.02% saccharomycete of mixing fruits and vegetables liquid percentage by weight 2%, after mixing and stirring, room temperature
25～30 DEG C, sealing and fermenting 20 days stirs zymotic fluid 1 hour daily, and it is 4.2 to take zymotic fluid and measure pH, obtains a fruits and vegetables fermentation
Liquid.
(3) secondary fermentation
Accessing compound lactobacillus with 1000CFU/ml by fermentating liquid volume in a fruits and vegetables zymotic fluid carries out the second fermentation,
Compound lactobacillus are by the quantitative proportion mixed preparing such as Lactobacillus plantarum, Lactobacillus casei, acetobacter.25～35 DEG C of room temperature, it is close
Seal ferment 60 days, daily stirring zymotic fluid 1 hour, takes zymotic fluid and measures pH for 3.7.Add zymotic fluid percentage by weight 1.0%
Turmeric P.E (curcumin mass content 20%), continue ferment 10 days, obtain secondary fermentation liquid.
(4) turmeric pectase is obtained
Secondary fermentation liquid is separated with centrifuge, with 1000g centrifugal forces 10 minutes, supernatant homogeneous, 500ml glass is taken
After glass bottle canning and sterilizing, turmeric pectase product is obtained.
Embodiment 2
(1) cleaning of fruits and vegetables, broken
By dragon fruit, pawpaw, mulberry fruit, carambola, grape, apple, plum, mangosteen, peach, pears, strawberry, oranges and tangerines, watermelon, ocean
Green onion, cauliflower, wild cabbage are cleaned, peeling and core, dry, and with shearing crusher 30 mesh are crushed to, and must mix fruits and vegetables liquid.
(2) one time fermentation
Add the glucose and 0.05% saccharomycete of mixing fruits and vegetables liquid percentage by weight 8%, after mixing and stirring, room
25～35 DEG C of temperature, sealing and fermenting 15 days, it is 4.2 to take zymotic fluid and measure pH, obtains a fruits and vegetables zymotic fluid.
(3) secondary fermentation
Accessing compound lactobacillus with 100CFU/ml by fermentating liquid volume in a fruits and vegetables zymotic fluid carries out the second fermentation,
Compound lactobacillus are by the quantitative proportion mixed preparing such as Lactobacillus plantarum, Lactobacillus casei, acetobacter.It is incubated at 25～37 DEG C,
Sealing and fermenting 60 days, daily stirring one hour, takes zymotic fluid and measures pH for 3.5.Subsequently, zymotic fluid percentage by weight is added
2.0% Turmeric P.E (curcumin mass content 15%), continues to ferment 10 days, obtains secondary fermentation liquid.
(4) turmeric pectase is obtained
Secondary fermentation liquid is separated with centrifuge, with 1000g centrifugal forces 10 minutes, take supernatant cross homogenizer,
After 500ml vial canning and sterilizings, turmeric pectase product is obtained.
Embodiment 3
(1) cleaning of fruits and vegetables, broken
Grape, apple, plum, mangosteen, peach, pears, strawberry, oranges and tangerines, watermelon, onion, wild cabbage are cleaned, dried, with shearing
Formula pulverizer is crushed to 20 mesh, must mix fruits and vegetables liquid.
(2) one time fermentation
The HFCS and 0.04% saccharomycete of mixing fruits and vegetables liquid percentage by weight 8% are added, after mixing and stirring,
20～35 DEG C of room temperature, sealing and fermenting 15 days stirs zymotic fluid 1 hour daily, and it is 4.2 to take zymotic fluid and measure pH, obtains a fruits and vegetables
Zymotic fluid.
(3) secondary fermentation
Accessing compound lactobacillus with 600CFU/ml by fermentating liquid volume in a fruits and vegetables zymotic fluid carries out the second fermentation,
Compound lactobacillus are by the quantitative proportion mixed preparing such as Lactobacillus plantarum, Lactobacillus casei, acetobacter.25～35 DEG C of insulation, it is close
Seal ferment 80 days, daily stirring zymotic fluid 1 hour, takes zymotic fluid and measures pH for 3.3.It is subsequently added zymotic fluid percentage by weight
3.0% Turmeric P.E (curcumin mass content 20%), continues to ferment 10 days, obtains secondary fermentation liquid.
(4) turmeric pectase is obtained
Secondary fermentation liquid is separated with centrifuge, with 1000g centrifugal forces 10 minutes, supernatant homogeneous, 500ml glass is taken
After glass bottle canning and sterilizing, turmeric pectase product is obtained.
Embodiment 4
(1) cleaning of fruits and vegetables, broken
After by grape, apple, plum, mangosteen, peach, pears, strawberry, oranges and tangerines, watermelon, onion, clean wild cabbage, peeling and core,
Dry, with shearing crusher 40 mesh are crushed to, fruits and vegetables liquid must be mixed.
(2) one time fermentation
The HFCS and 0.02% saccharomycete of mixing fruits and vegetables liquid percentage by weight 5% are added, after mixing and stirring,
20～35 DEG C of room temperature, sealing and fermenting 10 days stirs zymotic fluid 1 hour daily, and it is 4.2 to take zymotic fluid and measure pH, obtains a fruits and vegetables
Zymotic fluid.
(3) secondary fermentation
Accessing compound lactobacillus with 1000CFU/ml by fermentating liquid volume in a fruits and vegetables zymotic fluid carries out the second fermentation,
Compound lactobacillus are by the quantitative proportion mixed preparing such as Lactobacillus plantarum, Lactobacillus casei, acetobacter.25～35 DEG C of room temperature, it is close
Seal ferment 50 days, daily stirring zymotic fluid 1 hour, takes zymotic fluid and measures pH for 3.5.Subsequently, zymotic fluid percentage by weight is added
1.5% Turmeric P.E (curcumin mass content 10%), continues to ferment 10 days, obtains secondary fermentation liquid.
(4) turmeric pectase is obtained
Secondary fermentation liquid is filtered with 100 mesh flame filter presses, after taking filtrate homogeneous, 500ml vial canning and sterilizings, system
Obtain turmeric pectase product.
Embodiment 5
(1) cleaning of fruits and vegetables, broken
Plum, dragon fruit, pawpaw, carambola, onion, cauliflower, wild cabbage are cleaned, dried, it is broken with shearing crusher
To 20 mesh, fruits and vegetables liquid must be mixed.
(2) one time fermentation
Add the sucrose and 2% glucose of mixing fruits and vegetables liquid percentage by weight 3%, inoculation mixing fruits and vegetables liquid weight percent
Saccharomycete than 0.04%, after mixing and stirring, 25～40 DEG C of room temperature, sealing and fermenting 15 days, daily stirring zymotic fluid 1 is little
When, it is 4.1 to take zymotic fluid and measure pH, obtains a fruits and vegetables zymotic fluid.
(3) secondary fermentation
Accessing compound lactobacillus with 600CFU/ml by fermentating liquid volume in a fruits and vegetables zymotic fluid carries out the second fermentation,
Compound lactobacillus are by the quantitative proportion mixed preparing such as Lactobacillus plantarum, Lactobacillus casei, acetobacter.25～35 DEG C of room temperature, it is close
Seal ferment 60 days, daily stirring zymotic fluid 1 hour, takes zymotic fluid and measures pH for 3.4 after 60 days.Subsequently, zymotic fluid weight is added
The Turmeric P.E (curcumin mass content 20%) of amount percentage 2.0%, continues to ferment 10 days, obtains secondary fermentation liquid.
(4) turmeric pectase is obtained
Secondary fermentation liquid is filtered with 100 mesh flame filter presses, after taking filtrate homogeneous, 500ml vial canning and sterilizings, system
Obtain turmeric pectase product.
The protect liver compliance test result experiment of turmeric pectase：
Experimental technique：Reference《Health food is checked and assessment technique specification》The side of chemical damage in (version in 2003)
Method.Packet and operation：After 80 mouse adaptability are fed 2 weeks, point normal group, model group, curcumin group, S1, S2, S3, S4,
S5 groups, wherein S1-5 represent respectively embodiment 1-5.In addition to normal group and model group, remaining is organized with 50% edible alcohol 12ml/
Kgday gavages are continuous 4 weeks, curcumin group gavage curcumin 50mg/kgday.The each Example formulations turmeric of S1-S5 group gavages
Pectase liquid 6ml/kgday.Totally 4 weeks once a day, normal group and model gavage same volume distilled water.Last 1d gavages are given
After alcohol, water 12h is can't help in fasting, and each group animal is weighed, and eyeball takes blood, after standing 1h, serum is separated, for detecting ALT, AST.
At the de- cervical vertebra of animal after death, take liver organization about 1g and be prepared into 10% liver homogenate for detecting MDA, GSH, SOD.Use kit
Detection index of correlation.
Result treatment：Data are processed using SPSS statistical softwares, measurement data result is represented with x ± s, multigroup
Between mean compare initially with statistical analysis are carried out with one-way analysis of variance after homogeneity test of variance, P ＜ 0.05 represent poor
It is different statistically significant.
As a result：Impact to transaminase in alcoholic liver injury mice serum, as shown in Table 1 and Table 2.
From data in table 1, ALT, AST level is significantly raised in model group mice serum, and comparing with normal group has aobvious
Write sex differernce (P<0.05), modeling success is pointed out.Compared with model group, curcumin group has the trend for reducing ALT, AST, and S1-
Five groups of S5 can significantly reduce the level of ALT, AST in mice serum, with statistical significance compared with model group, show
S1, S2, S3, S4, S5 have the hepatocellular effect of protection.
Impact x ± s of the table 1 to alcoholic liver injury mice serum transaminase
ΔΔp<0.01,*P<0.05,**p<0.01
As shown in Table 2, compared with model group, curcumin group has reduces the content of MDA and rising tissue SOD in hepatic tissue
With the trend of GSH, and S1-S5 groups can significantly reduce the content of MDA in tissue and raise the level (P of tissue SOD and GSH<
0.05-0.01), each embodiment sample is thus pointed out to have protective effect to the oxidative damage of liver.
Impact (x ± s) of the table 2 to SOD, MDA and GSH activity in alcoholic liver injury murine liver tissue
ΔΔp<0.01,*P<0.05,**p<0.01
In sum, turmeric pectase has protective effect to chemical damage, and than the liver protection effect of curcumin
Effect is good.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention not by above-described embodiment
Limit, other any Spirit Essences without departing from the present invention and the change, modification, replacement made under principle, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of preparation method of turmeric pectase, it is characterised in that comprise the steps：
(1) fruits and vegetables are cleaned, are dried, be then comminuted into 20～40 mesh, fruits and vegetables liquid must be mixed；
(2) sugar of mixing fruits and vegetables liquid percentage by weight 1～8%, inoculation mixing are added in the obtained mixing fruits and vegetables liquid of step (1)
The saccharomycete of fruits and vegetables liquid percentage by weight 0.01～0.05%, sealing and fermenting works as pH<When 4.3, a fruits and vegetables zymotic fluid is obtained；
(3) connect with 100～1000CFU/ml by a fruits and vegetables fermentating liquid volume in a fruits and vegetables zymotic fluid obtained in step (2)
Planting compound lactobacillus carries out secondary fermentation, and the compound lactobacillus include Lactobacillus plantarum, Lactobacillus casei and acetobacter；It is close
Seal ferment, works as pH<When 3.8, the Turmeric P.E of zymotic fluid percentage by weight 1.0～3.0% is added, continue to ferment 10 days, obtained
Secondary fermentation liquid；
(4) secondary fermentation liquid obtained in step (3) is filtered or is centrifuged, after homogeneous, sterilizing are carried out to filtrate or centrifuged supernatant,
Prepared turmeric pectase product.
2. the preparation method of a kind of turmeric pectase according to claim 1, it is characterised in that in step (1), institute
Fruits and vegetables are stated including dragon fruit, pawpaw, mulberry fruit, carambola, grape, apple, plum, plum, mangosteen, peach, pears, strawberry, oranges and tangerines, west
It is various in melon, onion, cauliflower and wild cabbage.
3. the preparation method of a kind of turmeric pectase according to claim 1, it is characterised in that in step (2) plus
The sugar for entering is one or more in sucrose, glucose and HFCS.
4. a kind of preparation method of turmeric pectase according to claim 1, it is characterised in that the institute in step (2)
Fermentation temperature is stated for 15～45 DEG C, fermentation time is 10～30 days.
5. the preparation method of a kind of turmeric pectase according to claim 1, it is characterised in that in step (3) plus
The Turmeric P.E for entering is that specification is from curcumin mass content 10% to 20% from turmeric.
6. a kind of preparation method of turmeric pectase according to claim 1, it is characterised in that the institute in step (3)
The preparation method for stating compound lactobacillus is the mixing of the quantitative proportions such as Lactobacillus plantarum, Lactobacillus casei, acetobacter.
7. the preparation method of a kind of turmeric pectase according to claim 1, it is characterised in that in step (3), institute
The condition for stating fermentation is 20～40 DEG C, sealed fermenting 30～90 days.
8. a kind of a kind of turmeric pectase, it is characterised in that its turmeric fruits and vegetables ferment by described in any one of claim 1 to 7
The preparation method of element is obtained.
9. a kind of turmeric pectase as claimed in claim 8 is preparing protection chemical damage health food, function food
Application in product or special medicine purposes food.
10. application according to claim 9, it is characterised in that the health food, functional food and special medicine purposes
The formulation of food is soft capsule, hard shell capsules, tablet, pulvis, granule, oral liquid, beverage, jelly or candy.
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