CN107296266A - A kind of jujube ferment and preparation method thereof - Google Patents
A kind of jujube ferment and preparation method thereof Download PDFInfo
- Publication number
- CN107296266A CN107296266A CN201710360220.9A CN201710360220A CN107296266A CN 107296266 A CN107296266 A CN 107296266A CN 201710360220 A CN201710360220 A CN 201710360220A CN 107296266 A CN107296266 A CN 107296266A
- Authority
- CN
- China
- Prior art keywords
- jujube
- addition
- preparation
- fermentation
- ferment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 16
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 16
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 16
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 7
- 241001247821 Ziziphus Species 0.000 claims abstract 11
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 210000002966 serum Anatomy 0.000 claims description 10
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000126002 Ziziphus vulgaris Species 0.000 abstract description 29
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 8
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 abstract description 8
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract description 2
- 229940026314 red yeast rice Drugs 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract 3
- 239000003205 fragrance Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- 239000003814 drug Substances 0.000 description 8
- 230000006870 function Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 244000281702 Dioscorea villosa Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000004879 dioscorea Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000020510 functional beverage Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- HDXIQHTUNGFJIC-UHFFFAOYSA-N (25R)-spirost-5-en-3beta-ol 3-O-<O-alpha-L-rhamnopyranosyl-(1-->2)-beta-D-glucopyranoside> Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O HDXIQHTUNGFJIC-UHFFFAOYSA-N 0.000 description 2
- VNONINPVFQTJOC-RXEYMUOJSA-N Collettiside III Natural products O([C@@H]1[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O2)[C@H](CO)O[C@@H]1O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]5[C@H](C)[C@@]6(O[C@H]5C4)OC[C@H](C)CC6)CC3)CC=2)CC1)[C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O1 VNONINPVFQTJOC-RXEYMUOJSA-N 0.000 description 2
- 235000005903 Dioscorea Nutrition 0.000 description 2
- 235000000504 Dioscorea villosa Nutrition 0.000 description 2
- 241000234272 Dioscoreaceae Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- CJNUQCDDINHHHD-APRUHSSNSA-N dioscin Natural products C[C@@H]1CC[C@@]2(OC1)O[C@H]3C[C@H]4[C@@H]5CC=C6C[C@H](CC[C@@H]6[C@H]5CC[C@]4(C)[C@H]3[C@@H]2C)O[C@@H]7O[C@H](CO)[C@@H](O[C@@H]8O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@H](O)[C@H]7O[C@@H]9O[C@@H](C)[C@H](O)[C@@H](O)[C@H]9O CJNUQCDDINHHHD-APRUHSSNSA-N 0.000 description 2
- VNONINPVFQTJOC-ZGXDEBHDSA-N dioscin Chemical compound O([C@@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@]1(OC[C@H](C)CC1)O5)C)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O VNONINPVFQTJOC-ZGXDEBHDSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- VNONINPVFQTJOC-UHFFFAOYSA-N polyphyllin III Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC(C(C1O)OC2C(C(O)C(O)C(C)O2)O)OC(CO)C1OC1OC(C)C(O)C(O)C1O VNONINPVFQTJOC-UHFFFAOYSA-N 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000050051 Chelone glabra Species 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000017008 Dioscorea nipponica Nutrition 0.000 description 1
- 241000908494 Dioscorea nipponica Species 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 241001678283 Dioscorea zingiberensis Species 0.000 description 1
- 235000004360 Dioscorea zingiberensis Nutrition 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002391 anti-complement effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 108010008730 anticomplement Proteins 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 231100000025 genetic toxicology Toxicity 0.000 description 1
- 230000001738 genotoxic effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000003832 immune regulation Effects 0.000 description 1
- 230000007688 immunotoxicity Effects 0.000 description 1
- 231100000386 immunotoxicity Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 229930002600 steroidal saponin Natural products 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 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
- 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
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23V2400/113—Acidophilus
-
- 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)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
It is prepared from the present invention relates to a kind of jujube ferment and preparation method thereof, including the component of following weight percentage：Jujube 15% 60%；Chinese yam 10% 50%；Hawthorn：5%‑25%.The present invention is based on jujube, while Chinese yam, hawthorn are compounded, using many bacterial strains（Red yeast rice, lactobacillus acidophilus, Lactobacillus plantarum）A kind of feature jujube ferment is prepared in fermentation.The features such as present invention is compounded by raw material, many bacterial strain cooperative fermentations take full advantage of the medical value, fragrance, functional component of raw material, and a kind of jujube ferment for having and improving immune, anti-oxidant regulation blood fat has been obtained with reference to many bacterial strain cooperative fermentations, and citrinin is not detected in product.
Description
Technical field
The present invention relates to a kind of jujube ferment and preparation method thereof.
Background technology
Make a general survey of global beverage market, with growing interest of the people to health, people to fresh and clean, low sugar, low in calories,
Functional beverage common interest with immune, diseases prevention, beauty and anti-ageing specific function of waiting for a long time, its market potential is very big.Europe
The developed countries such as beautiful and Japan have developed the beverage with different healthcare functions, while also having driven the hair of beverage industry
Exhibition.In recent years, functional beverage market development was very swift and violent.World's functional beverage market sales revenue in 2000 oneself up to 138
Hundred million dollars, more than 28,000,000,000 dollars, developed in recent years rapider within 2006.
Jujube also known as jujube, magnificent jujube, are the fruits of Rhamnaceae jujube jujube tree.Jujube is the special product of China, there is high
Nutritive value and good medical care effect, be the excellent tonic of " integration of drinking and medicinal herbs " in motherland's traditional medicine, be also by state
The nourishing agent that inside and outside the world of medicine payes attention to.Red jujube polysaccharide is important active skull cap components in jujube, is lived with obvious anticomplement
Property and promote lymphocyte proliferation function, can substantially mitigate the atrophy of exhausted mining areas immune organ and the aging of brain, body
Scavenging action is respectively provided with to various active oxygens outside, is that jujube has one of critical function factor of healthcare function.Chinese yam is Chinese yam
The rhizome plants of the perennial tendril of section's Dioscorea, are one of important crops that can be edible, medicinal or for health care, tool high yield and
Characteristic rich in nutrition；Dioscin is rich in Chinese yam, Dioscin is one kind of total steroidal saponin, is contained in Dioscoreaceae plant
Amount the most enrich, in domestic yam, dioscorea nipponica, Dioscorea Panthcica Chinese yam, dioscorea zingiberensis wright etc. medicine research and development on more
It is conventional.Traditional Chinese medicine thinks that Dioscoreaceae plant has effect of " activating blood and relaxing tendons, help digestion Li Shui, eliminating the phlegm, preventing malaria ", and modern study is confirmed
It has the multiple pharmacological effects such as antitumor, improvement cardiovascular function, immune regulation, platelet aggregation-against, reducing blood lipid；Hawthorn,
It is really raw-eaten or make preserved fruit fruitcake, it is drying after can be used as medicine, be Chinese distinctive medicine fruit dual-purpose seeds, with reducing blood lipid, blood pressure, strong
The heart, arrhythmia etc. are acted on, while be also the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, hernia full to chest diaphragm spleen,
The diseases such as blood stasis, amenorrhoea have good curative effect.Flavone compound Vitexin in hawthorn, is a kind of stronger medicine of antitumaous effect
Thing, its extract has certain effect to suppressing internal growth of cancer cells, propagation and infiltration metastasis.
In China, existing more than the 1000 years history of red yeast rice can be applied not only to traditional food such as cake, fermented bean curd, wine brewing
Product industry, and because its can produce it is a variety of with reducing blood lipid, norcholesterol, hypotensive, the metabolites of the function such as hypoglycemic and
It is applied to health food of the production with specific function.But monascus can also produce citrinin, research hair during the fermentation
Existing citrinin is the intrinsic secondary metabolite of Monascus, with genotoxicity, immunotoxicity, carcinogenic toxicity.Many experiments are demonstrate,proved
The problem of bright Monascus production citrinin is generality.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of jujube ferment and preparation method thereof, compounded by raw material, in advance
The approach such as processing, multi-cultur es cooperative fermentation obtain a kind of without citrinin and immune, anti-oxidant, regulation blood fat red with improving
Jujube ferment.
In order to solve the above technical problems, the present invention is prepared from by the component of following weight percentage：Jujube 15%-
60%；Chinese yam 10%-50%；Hawthorn：5%-25%；Its preparation method comprises the following steps：（1）Pretreatment of raw material.To jujube, hawthorn
Stoning, is removed the peel, then add water mashing to Chinese yam, and addition complex enzyme carries out enzymolysis processing and obtains mixed serum；（2）In mixed serum
Sterilization processing is carried out after middle addition auxiliary material, then inoculation is fermented；（3）Zymotic fluid is centrifuged, filtered；（4）Allotment, it is right
Red date fermentation liquid carries out the allotment in terms of mouthfeel；（5）Carry out filling obtaining jujube ferment after sterilization.
Step of the present invention（1）In complex enzyme be specially：Pectase, amylase, carbohydrase；Enzymatic hydrolysis condition is：pH
1h is boiled under the conditions of value 6.0-7.0；Then 3h-5h is digested under the conditions of pH value 5.0-6.0,40-49 DEG C of temperature.
Step of the present invention（2）In auxiliary material be specially：The addition of FOS：0.1%-0.5%；Dipotassium hydrogen phosphate
Addition：0-0.5%；The addition of magnesium sulfate：0-0.058%, the addition of calcium chloride：0-0.2%；Peptone 0.5%-1%；
The addition of glucose：0.1%-5%.
Step of the present invention（2）In inoculation fermentation specifically include：First inoculated plant lactobacillus and lactobacillus acidophilus enter
Row fermentation, 35 DEG C of fermentation temperature, fermentation time is 0-16h, is then inoculated with Monascus and is fermented, 30 DEG C of fermentation temperature, fermentation
Time is 90 h -160h.
It is using the beneficial effect produced by above-mentioned technical proposal：The present invention takes full advantage of various factors to citrinin
Inhibitory action, such as：Suppress metabolic pathway by adding specific inorganic salts, pass through Lactobacillus plantarum, lactobacillus acidophilus, Monascus
The methods such as cooperative fermentation reach the generation for suppressing citrinin, and fermented obtained jujube ferment is free of citrinin, and with raising
The different physiological roles such as immune, anti-oxidant, regulation blood fat.
Embodiment
With reference to specific embodiment, the present invention is further detailed explanation.
Embodiment 1：A kind of jujube ferment and preparation method thereof, comprises the following steps：
Raw material is prepared from by the component of following weight percentage：Jujube 60%；Chinese yam 30%；Hawthorn：10%；Its preparation method
Comprise the following steps：（1）Pretreatment of raw material.To jujube, hawthorn stoning, Chinese yam is removed the peel, then add water mashing, addition is compound
Enzyme, complex enzyme is specially：Pectase, amylase, carbohydrase, enzyme treated to obtain mixed serum, enzymatic hydrolysis condition is：PH value 7.0
Under the conditions of boil 1h；Then in pH value 6.0,5h is digested under the conditions of 49 DEG C of temperature.（2）Add after auxiliary material and carry out in mixed serum
Sterilization processing.Auxiliary material is specially：The addition of FOS： 0.5%；The addition of dipotassium hydrogen phosphate： 0.5%；Magnesium sulfate
Addition：0.058%, the addition of calcium chloride： 0.2%；Peptone 1%；The addition of glucose： 5%；（3）It is inoculated with after sterilization
Fermented.Inoculation fermentation is specifically included：First inoculated plant lactobacillus and lactobacillus acidophilus are fermented, 35 DEG C of fermentation temperature,
Fermentation time is 16h, is then inoculated with Monascus and is fermented, 30 DEG C of fermentation temperature, and fermentation time is 160h；（4）To zymotic fluid
Centrifuged, filtered；（5）Allotment, the allotment in terms of carrying out mouthfeel to red date fermentation liquid；（6）Carry out filling obtaining red after sterilization
Jujube ferment.
Embodiment 2：A kind of jujube ferment and preparation method thereof, comprises the following steps：
Raw material is prepared from by the component of following weight percentage：Jujube 50%；Chinese yam 25%；Hawthorn：25%；Its preparation method
Comprise the following steps：（1）Pretreatment of raw material.To jujube, hawthorn stoning, Chinese yam is removed the peel, then add water mashing, addition is compound
Enzyme, complex enzyme is specially：Pectase, amylase, carbohydrase, enzyme treated to obtain mixed serum, enzymatic hydrolysis condition is：PH value 6.0
Under the conditions of boil 1h；Then in pH value 5.0,4h is digested under the conditions of 40 DEG C of temperature.（2）Add after auxiliary material and carry out in mixed serum
Sterilization processing.Auxiliary material is specially：The addition of FOS：0.1%；The addition of dipotassium hydrogen phosphate：0.11；Magnesium sulfate adds
Dosage：0.01%, the addition of calcium chloride：0.1%；Peptone 0.5%；The addition of glucose：1%；（3）It is inoculated with and carries out after sterilization
Fermentation.Inoculation fermentation is specifically included：First inoculated plant lactobacillus and lactobacillus acidophilus are fermented, 35 DEG C of fermentation temperature, fermentation
Time is 5h, is then inoculated with Monascus and is fermented, 30 DEG C of fermentation temperature, and fermentation time is 100h；（4）Zymotic fluid is carried out from
The heart, filtering；（5）Allotment, the allotment in terms of carrying out mouthfeel to red date fermentation liquid；（6）Carry out filling obtaining jujube ferment after sterilization.
Embodiment 3：A kind of jujube ferment and preparation method thereof, comprises the following steps：
Raw material is prepared from by the component of following weight percentage：Jujube 30%；Chinese yam 50%；Hawthorn：20%；Its preparation method
Comprise the following steps：（1）Pretreatment of raw material.To jujube, hawthorn stoning, Chinese yam is removed the peel, then add water mashing, addition is compound
Enzyme, complex enzyme is specially：Pectase, amylase, carbohydrase, enzyme treated to obtain mixed serum, enzymatic hydrolysis condition is：PH value 6.5
Under the conditions of boil 1h；Then 3h is digested under the conditions of pH value 5.5, temperature 45 C.（2）Add after auxiliary material and carry out in mixed serum
Sterilization processing.Auxiliary material is specially：The addition of FOS：0.3%；The addition of dipotassium hydrogen phosphate：0.3%；Magnesium sulfate adds
Dosage：0.03%, the addition of calcium chloride：0.05%；Peptone 0.7%；The addition of glucose：3%；（3）It is inoculated into after sterilization
Row fermentation.Inoculation fermentation is specifically included：First inoculated plant lactobacillus and lactobacillus acidophilus are fermented, 35 DEG C of fermentation temperature, hair
The ferment time is 9h, is then inoculated with Monascus and is fermented, 30 DEG C of fermentation temperature, and fermentation time is 130h；（4）Zymotic fluid is carried out
Centrifugation, filtering；（5）Allotment, the allotment in terms of carrying out mouthfeel to red date fermentation liquid；（6）Carry out filling obtaining jujube ferment after sterilization
Element.
Claims (4)
1. a kind of jujube ferment and preparation method thereof, it is characterised in that it be prepared by the component of following weight percentage and
Into：Jujube 15%-60%；Chinese yam 10%-50%；Hawthorn：5%-25%；Its preparation method comprises the following steps：（1）Pretreatment of raw material；
To jujube, hawthorn stoning, Chinese yam is removed the peel, then add water mashing, addition complex enzyme carries out enzymolysis processing and obtains mixed serum；
（2）Sterilization processing is carried out after adding auxiliary material in mixed serum, then inoculation is fermented；（3）Zymotic fluid is centrifuged, mistake
Filter；（4）Allotment, the allotment in terms of carrying out mouthfeel to red date fermentation liquid；（5）Carry out filling obtaining jujube ferment after sterilization.
2. a kind of jujube ferment according to claim 1 and preparation method thereof, it is characterised in that the step（1）In answer
Synthase is specially：Pectase, amylase, carbohydrase；Enzymatic hydrolysis condition is：1h is boiled under the conditions of pH value 6.0-7.0；Then in pH value
3h-5h is digested under the conditions of 5.0-6.0,40-49 DEG C of temperature.
3. a kind of jujube ferment according to claim 1 and preparation method thereof, it is characterised in that the step（2）In it is auxiliary
Material is specially：The addition of FOS：0.1%-0.5%；The addition of dipotassium hydrogen phosphate：0-0.5%；The addition of magnesium sulfate：
0-0.058%, the addition of calcium chloride：0-0.2%；Peptone 0.5%-1%；The addition of glucose：0.1%-5%.
4. a kind of jujube ferment according to claim 1 and preparation method thereof, it is characterised in that the step（2）In connect
Fermentation is planted to specifically include：First inoculated plant lactobacillus and lactobacillus acidophilus are fermented, 35 DEG C of fermentation temperature, and fermentation time is 0-
16h, is then inoculated with Monascus and is fermented, 30 DEG C of fermentation temperature, fermentation time is 90 h -160h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710360220.9A CN107296266A (en) | 2017-05-20 | 2017-05-20 | A kind of jujube ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710360220.9A CN107296266A (en) | 2017-05-20 | 2017-05-20 | A kind of jujube ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107296266A true CN107296266A (en) | 2017-10-27 |
Family
ID=60137575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710360220.9A Withdrawn CN107296266A (en) | 2017-05-20 | 2017-05-20 | A kind of jujube ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107296266A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077303A (en) * | 2018-08-01 | 2018-12-25 | 四川工商职业技术学院 | A kind of auxiliary reducing blood lipid highland barley ferment lozenge and preparation method thereof |
| CN109090589A (en) * | 2018-08-30 | 2018-12-28 | 河南盈哈哈食品有限公司 | A kind of Chinese yam ferment and preparation method thereof |
| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
| CN109645281A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food for filling blood and preparation method thereof |
| CN109864233A (en) * | 2018-09-14 | 2019-06-11 | 浙江李子园食品股份有限公司 | A kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120909A (en) * | 1994-10-19 | 1996-04-24 | 马占营 | Producing process of health drink produced with date, haw and fermented black tea |
| CN102429928A (en) * | 2011-11-17 | 2012-05-02 | 成都格蓝洋生物医药科技有限公司 | Preparation method for coix seed red yeast rice |
| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
| CN104498528A (en) * | 2014-12-25 | 2015-04-08 | 天津科技大学 | Monascus fermentation method for low-yield citrinin and high-yield monascorubin |
| CN104962483A (en) * | 2015-07-20 | 2015-10-07 | 光明乳业股份有限公司 | Monascus purpureus strain and application thereof |
| CN105918961A (en) * | 2016-04-28 | 2016-09-07 | 福建农林大学 | Preparation method of taro functional fermented food |
-
2017
- 2017-05-20 CN CN201710360220.9A patent/CN107296266A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120909A (en) * | 1994-10-19 | 1996-04-24 | 马占营 | Producing process of health drink produced with date, haw and fermented black tea |
| CN102429928A (en) * | 2011-11-17 | 2012-05-02 | 成都格蓝洋生物医药科技有限公司 | Preparation method for coix seed red yeast rice |
| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
| CN104498528A (en) * | 2014-12-25 | 2015-04-08 | 天津科技大学 | Monascus fermentation method for low-yield citrinin and high-yield monascorubin |
| CN104962483A (en) * | 2015-07-20 | 2015-10-07 | 光明乳业股份有限公司 | Monascus purpureus strain and application thereof |
| CN105918961A (en) * | 2016-04-28 | 2016-09-07 | 福建农林大学 | Preparation method of taro functional fermented food |
Non-Patent Citations (1)
| Title |
|---|
| 赵光远，等: "红枣酵素饮料的研制", 《食品工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077303A (en) * | 2018-08-01 | 2018-12-25 | 四川工商职业技术学院 | A kind of auxiliary reducing blood lipid highland barley ferment lozenge and preparation method thereof |
| CN109077303B (en) * | 2018-08-01 | 2021-11-19 | 四川工商职业技术学院 | Highland barley enzyme buccal tablet for assisting in reducing blood fat and preparation method thereof |
| CN109090589A (en) * | 2018-08-30 | 2018-12-28 | 河南盈哈哈食品有限公司 | A kind of Chinese yam ferment and preparation method thereof |
| CN109864233A (en) * | 2018-09-14 | 2019-06-11 | 浙江李子园食品股份有限公司 | A kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus |
| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
| CN109645281A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food for filling blood and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107296266A (en) | A kind of jujube ferment and preparation method thereof | |
| CN105918821A (en) | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN103263448B (en) | Fermentation bacteria used for fermentation pretreatment to improve extraction of Ginkgo biloba L. leaf flavone and application | |
| CN103190576B (en) | Cordyceps militaris soybean and preparation method thereof | |
| CN107022438A (en) | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor | |
| CN107048361B (en) | Red date and herba cistanches pomegranate rind composite enzyme and preparation method thereof | |
| CN102429928B (en) | Preparation method for coix seed red yeast rice | |
| CN110507681A (en) | A kind of technique of higher value application flower of Panax ginseng | |
| CN106472711A (en) | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone | |
| CN106119121A (en) | Selenium-rich cordyceps bacterium and cultural method, selenium-enriched yellow wine and preparation method thereof | |
| CN105154306A (en) | Preparation method of ganoderma lucidum healthy vinegar | |
| CN105567496B (en) | A kind of thick wine of gold cordyceps sinensis lotus seeds | |
| CN104893950A (en) | Method for preparing cordyceps sinensis fermented vinegar beverage | |
| CN104432341B (en) | The preparation method of Fresh Cucumber Juice fermented beverage | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN103229666B (en) | Cordyceps militaris peanut and preparing method thereof | |
| CN105505718B (en) | A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN105713762A (en) | Method for brewing pear health care wine without addition of sulfur dioxide | |
| CN104382127A (en) | Drink containing black garlic and honey vinegar | |
| CN103583689A (en) | Processing method of almond fermented sour milk beverage | |
| CN106434116A (en) | Production technology for lentinus edodes red yeast rice wine | |
| CN110101076A (en) | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment | |
| CN110218663A (en) | The bacillus amyloliquefaciens Q4 bacterial strain of high yield alpha-glucosidase inhibitor and functional yellow rice wine and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171027 |
|
| WW01 | Invention patent application withdrawn after publication |