CN107296266A - 一种红枣酵素及其制备方法 - Google Patents
一种红枣酵素及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种红枣酵素及其制备方法,包括以下重量百分含量的组分制备而成:红枣15%‑60%;山药10%‑50%;山楂:5%‑25%。本发明以红枣为主,同时复配山药、山楂,采用多菌株(红曲、嗜酸乳杆菌、植物乳杆菌)发酵制备出一种功能性红枣酵素。本发明通过原料复配、多菌株协同发酵充分利用了原料的药用价值、香气、功能成分等特点,并结合多菌株协同发酵得到了一种具有提高免疫、抗氧化、调节血脂的红枣酵素,且产品中未检出桔霉素。
Description
技术领域
本发明涉及一种红枣酵素及其制备方法。
背景技术
纵观全球饮料市场,随着人们对健康的日益关注,人们对清新自然、低糖、低热量,具有免疫、防病、美容和抗衰老等特殊功能的功能性饮料普遍感兴趣,其市场潜力极大。欧美及日本等发达国家已经开发出具有不同保健功能的饮料,同时也带动了饮料行业的发展。 近几年来,功能性饮料市场发展十分迅猛。2000年世界功能性饮料市场销售额己达138亿美元,2006年超过280亿美元,近几年发展更加迅速。
红枣又名大枣、华枣,是鼠李科枣属植物枣树的果实。红枣是我国的特产,有极高的营养价值和很好的医疗保健作用,是祖国传统医药中“药食同源”的优良补品,也是被国内外医药界重视的滋补剂。红枣多糖是红枣中重要的天然活性成分,具有明显的抗补体活性和促进淋巴细胞的增殖作用,可明显减轻衰老模型小鼠免疫器官的萎缩及脑的老化,体外对各种活性氧均具有清除作用,是红枣具有保健功能的重要功能因子之一。山药为薯蓣科薯蓣属多年生蔓性之根茎类植物,为可供食用、药用或保健用之重要作物之一,具高产及富含营养之特色;山药中富含薯蓣皂苷,薯蓣皂苷是甾体总皂苷的一种,在薯蓣科植物中含量最为丰富,国产的薯蓣属植物中,穿龙薯蓣、黄山药薯蓣、盾叶薯蓣等在医药研发上较为常用。中医学认为薯蓣科植物具有“活血舒筋,消食利水,祛痰,截疟”的功效,现代研究证实其具有抗肿瘤、改善心血管功能、调节免疫、抗血小板聚集、降血脂等多种药理作用;山楂,果可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用。
在我国,红曲已有一千多年的历史,不仅可以应用于糕点、腐乳、酿酒等传统的食品产业,而且因其能产生多种具有降血脂、降胆固醇、降血压、降血糖等功能的代谢产物而被应用于生产具有特殊功能的保健食品。但红曲霉在发酵过程中还可产生桔霉素,研究发现桔霉素是红曲菌固有的次级代谢产物,具有生殖毒性、免疫毒性、致癌毒性。大量实验证明红曲菌产桔霉素是普遍性的问题。
发明内容
本发明要解决的技术问题是提供一种红枣酵素及其制备方法,通过原料复配、预处理、多菌种协同发酵等途径得到一种不含桔霉素且具有提高免疫、抗氧化、调节血脂的红枣酵素。
为解决上述技术问题,本发明是由以下重量百分含量的组分制备而成:红枣15%-60%;山药10%-50%;山楂:5%-25%;其制备方法包括以下步骤:(1)原料预处理。对红枣、山楂去核,对山药去皮,然后加水打浆,添加复合酶进行酶解处理得到混合浆液;(2)在混合浆液中添加辅料后进行杀菌处理,而后接种进行发酵;(3)对发酵液进行离心、过滤;(4)调配,对红枣发酵液进行口感方面的调配;(5)杀菌后进行灌装得到红枣酵素。
本发明所述步骤(1)中的复合酶具体为:果胶酶、淀粉酶、糖化酶;酶解条件为:pH值6.0-7.0条件下煮沸1h;然后在pH值5.0-6.0,温度40-49℃条件下酶解3h-5h。
本发明所述步骤(2)中的辅料具体为:低聚果糖的添加量:0.1%-0.5%;磷酸氢二钾的添加量:0-0.5%;硫酸镁的添加量:0-0.058%,氯化钙的添加量:0-0.2%;蛋白胨0.5%-1%;葡萄糖的添加量:0.1%-5%。
本发明所述步骤(2)中的接种发酵具体包括:先接种植物乳杆菌和嗜酸乳杆菌进行发酵,发酵温度35℃,发酵时间为0-16h,而后接种红曲菌进行发酵,发酵温度30℃,发酵时间为90 h -160h。
采用上述技术方案所产生的有益效果在于:本发明充分利用了各种因素对桔霉素的抑制作用,如:通过添加特定无机盐抑制代谢途径,通过植物乳杆菌、嗜酸乳杆菌、红曲菌协同发酵等方法达到抑制桔霉素的产生,经发酵得到的红枣酵素不含桔霉素,且具有提高免疫、抗氧化、调节血脂等多种生理功能。
具体实施方式
下面结合具体实施例对本发明作进一步详细的说明。
实施例1 :一种红枣酵素及其制备方法,包括以下步骤:
原料按以下重量百分含量的组分制备而成:红枣60%;山药30%;山楂:10%;其制备方法包括以下步骤:(1)原料预处理。对红枣、山楂去核,对山药去皮,然后加水打浆,添加复合酶,复合酶具体为:果胶酶、淀粉酶、糖化酶,经酶处理得到混合浆液,酶解条件为:pH值7.0条件下煮沸1h;然后在pH值6.0,温度49℃条件下酶解5h。(2)在混合浆液中添加辅料后进行杀菌处理。辅料具体为:低聚果糖的添加量: 0.5%;磷酸氢二钾的添加量: 0.5%;硫酸镁的添加量: 0.058%,氯化钙的添加量: 0.2%;蛋白胨1%;葡萄糖的添加量: 5%;(3)杀菌后接种进行发酵。接种发酵具体包括:先接种植物乳杆菌和嗜酸乳杆菌进行发酵,发酵温度35℃,发酵时间为16h,而后接种红曲菌进行发酵,发酵温度30℃,发酵时间为160h;(4)对发酵液进行离心、过滤;(5)调配,对红枣发酵液进行口感方面的调配;(6)杀菌后进行灌装得到红枣酵素。
实施例2 :一种红枣酵素及其制备方法,包括以下步骤:
原料按以下重量百分含量的组分制备而成:红枣50%;山药25%;山楂:25%;其制备方法包括以下步骤:(1)原料预处理。对红枣、山楂去核,对山药去皮,然后加水打浆,添加复合酶,复合酶具体为:果胶酶、淀粉酶、糖化酶,经酶处理得到混合浆液,酶解条件为:pH值6.0条件下煮沸1h;然后在pH值5.0,温度40℃条件下酶解4h。(2)在混合浆液中添加辅料后进行杀菌处理。辅料具体为:低聚果糖的添加量:0.1%;磷酸氢二钾的添加量:0.11;硫酸镁的添加量:0.01%,氯化钙的添加量:0.1%;蛋白胨0.5%;葡萄糖的添加量:1%;(3)杀菌后接种进行发酵。接种发酵具体包括:先接种植物乳杆菌和嗜酸乳杆菌进行发酵,发酵温度35℃,发酵时间为5h,而后接种红曲菌进行发酵,发酵温度30℃,发酵时间为100h;(4)对发酵液进行离心、过滤;(5)调配,对红枣发酵液进行口感方面的调配;(6)杀菌后进行灌装得到红枣酵素。
实施例3 :一种红枣酵素及其制备方法,包括以下步骤:
原料按以下重量百分含量的组分制备而成:红枣30%;山药50%;山楂:20%;其制备方法包括以下步骤:(1)原料预处理。对红枣、山楂去核,对山药去皮,然后加水打浆,添加复合酶,复合酶具体为:果胶酶、淀粉酶、糖化酶,经酶处理得到混合浆液,酶解条件为:pH值6.5条件下煮沸1h;然后在pH值5.5,温度45℃条件下酶解3h。(2)在混合浆液中添加辅料后进行杀菌处理。辅料具体为:低聚果糖的添加量:0.3%;磷酸氢二钾的添加量:0.3%;硫酸镁的添加量:0.03%,氯化钙的添加量:0.05%;蛋白胨0.7%;葡萄糖的添加量:3%;(3)杀菌后接种进行发酵。接种发酵具体包括:先接种植物乳杆菌和嗜酸乳杆菌进行发酵,发酵温度35℃,发酵时间为9h,而后接种红曲菌进行发酵,发酵温度30℃,发酵时间为130h;(4)对发酵液进行离心、过滤;(5)调配,对红枣发酵液进行口感方面的调配;(6)杀菌后进行灌装得到红枣酵素。
Claims (4)
1.一种红枣酵素及其制备方法,其特征在于它是由以下重量百分含量的组分制备而成:红枣15%-60%;山药10%-50%;山楂:5%-25%;其制备方法包括以下步骤:(1)原料预处理;对红枣、山楂去核,对山药去皮,然后加水打浆,添加复合酶进行酶解处理得到混合浆液;(2)在混合浆液中添加辅料后进行杀菌处理,而后接种进行发酵;(3)对发酵液进行离心、过滤;(4)调配,对红枣发酵液进行口感方面的调配;(5)杀菌后进行灌装得到红枣酵素。
2.根据权利要求1所述的一种红枣酵素及其制备方法,其特征在于所述步骤(1)中的复合酶具体为:果胶酶、淀粉酶、糖化酶;酶解条件为:pH值6.0-7.0条件下煮沸1h;然后在pH值5.0-6.0,温度40-49℃条件下酶解3h-5h。
3.根据权利要求1所述的一种红枣酵素及其制备方法,其特征在于所述步骤(2)中的辅料具体为:低聚果糖的添加量:0.1%-0.5%;磷酸氢二钾的添加量:0-0.5%;硫酸镁的添加量:0-0.058%,氯化钙的添加量:0-0.2%;蛋白胨0.5%-1%;葡萄糖的添加量:0.1%-5%。
4.根据权利要求1所述的一种红枣酵素及其制备方法,其特征在于所述步骤(2)中的接种发酵具体包括:先接种植物乳杆菌和嗜酸乳杆菌进行发酵,发酵温度35℃,发酵时间为0-16h,而后接种红曲菌进行发酵,发酵温度30℃,发酵时间为90 h -160h。
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