CN108552528A - 一种保护血管及增强免疫力猕猴桃酵素及其生产方法 - Google Patents
一种保护血管及增强免疫力猕猴桃酵素及其生产方法 Download PDFInfo
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Abstract
本发明公开了一种保护血管及增强免疫力猕猴桃酵素及其生产方法,原料包含80%的猕猴桃,还含有红枣、枸杞、人参、洋葱、樱桃、香菇、菠菜、柠檬、木瓜、香蕉、葡萄、苹果、山楂、柚子、橘子,生产步骤包括果蔬糊Ⅰ的制备、护色制备果蔬糊Ⅱ、酵母的活化、猕猴桃酵液的制备、成品的制备等。本发明保护血管及增强免疫力猕猴桃酵素含有丰富的人体必需维生素、氨基酸、矿物质等,营养保健价值高,能增强人体免疫力、补血、软化血管、清理血管垃圾,而且有清新酸甜味道且有猕猴桃风味,具有猕猴桃独特发酵香味,组织形态均一、较为澄清,味道独特、鲜美可口、易于被广大消费者接受,拓宽了猕猴桃的开发途径,填补了猕猴桃开发领域和酵素市场的空白。
Description
技术领域
本发明涉及一种酵素及其生产方法,具体涉及一种保护血管及增强免疫力猕猴桃酵素及其生产方法。
背景技术
酵素是一种生物活性酶,也是一种蛋白质,它虽不具有生命,也无法繁殖,但却是一切生命的基础。酵素是经过发酵的营养素,酵素可以借着发酵的方法将蔬菜水果等先行让其完成消化步骤,这样食用进入肠胃之食物不必再消化,可以直接被身体吸收,这样除了可以减少体内原有酵素的消耗外,更可以减轻身体各器官的负担。酵素实际上就是酶,酶是一种由氨基酸组成的具有特殊生物活性的物质,它存在于所有活的动植物体内,是维持机体正常功能,消化食物,修复组织等生命活动的一种必需物质。它几乎参与所有的生命活动,生物体内的化学变化,几乎都要在酵素的催化作用下进行,它带动原本不会发生的化学反应,也可加速化学反应而不需改变本质。可以说酵素是健康的源泉,也是生命的源泉,植物酵素是大自然的恩赐,可以协助人们的身体达到和谐状态,改善整体健康,自然远离疾病,酵素能排毒、解毒、提高免疫细胞保护功能,生物若无酵素是无法生存的,因此如何获得并活用酵素,关系着我们的健康和寿命。我们身体所产生酵素的量是有限的,生物都在不断的活动,天天在消耗,如果酵素得不到及时补充,则不能充分进行生命活动,会导致健康受损,患上疾病,甚至寿命减短,因此人必须从食物中不断补充充足的酵素活化细胞,修复病变器官,恢复人体自愈的能力。
发明专利CN102308997B提供了一种植物酵素的制备方法,用多种植物、蔬果、种子、草药、菇类、海藻为原料,进行植物酵素的自然抽出含有植物有效成分的液体,在经过发酵熟成,得到液体状的植物酵素原液;得到的植物酵素原液含有多酶酵素、蛋白质分解酵素、脂肪分解酵素、淀粉分解酵素,并含有原花色素、多种天然维生素、矿物质、氨基酸和微量元素等。用得到的植物酵素原液,制成植物酵素液体口服液、植物酵素固体粉末或植物酵素胶囊。发明专利CN102599569B提出了木瓜酵素及其生产方法,采用的原料按质量份:碎米为5份、木瓜汁为3份、鲜木瓜为15份、功能红曲为2份,通过以下步骤制成:(1)浸泡碎米;粉碎鲜木瓜;粉碎木瓜及榨汁,提取木瓜汁;(2)加入超滤水到蒸煮塔中,水烧开后投入碎米蒸煮3小时,降温至70℃,加入木瓜汁及淀粉酶,再加入粉碎的鲜木瓜;(3)加入功能红曲后,再加入糖化酶、果胶酶,调整pH值为4.5;(4)降温至28℃~38℃,投入活性干酵母,自然发酵72小时;(5)按第(4)步得到的发酵液质量,加入麸皮、谷壳进行二次发酵,时间18个月;(6)滤出原液,多次过滤后,加入甜蜜素调整口味,即成木瓜酵素。
目前市场上尽管有一些种类的酵素,各自都有一些不同的功效,但品种还是很有限,导致酵素产品不能够满足人们更高层次的需求,特别是市场上还存在着保护血管及增强免疫力猕猴桃酵素的空白。
发明内容
本发明的技术目的之一是克服上述现有技术的缺陷,提供一种能增强人体免疫力、补血、软化血管、清理血管垃圾的保护血管及增强免疫力猕猴桃酵素。
为实现上述技术目的,本发明提供了一种保护血管及增强免疫力猕猴桃酵素,其特征在于,按重量份包含以下原料:猕猴桃80%、红枣0.5~0.8%、枸杞0.5~1%、人参0.3~0.5%、洋葱0.2~0.6%、樱桃0.5~1%、香菇0.5~0.7%、菠菜0.5~0.7%、柠檬0.2~0.6%、木瓜0.2~0.5%、香蕉0.2~0.5%、葡萄1.5~2%、苹果0.5~1%、山楂0.5~1.5%、柚子0.1~0.5%、橘子0.3~0.5%,余量为水。
优选地,所述保护血管及增强免疫力猕猴桃酵素,其特征在于,按重量份包含以下原料:猕猴桃80%、红枣0.6%、枸杞0.8%、人参0.5%、洋葱0.5%、樱桃0.7%、香菇0.6%、菠菜0.6%、柠檬0.5%、木瓜0.5%、香蕉0.5%、葡萄1.8%、苹果1%、山楂1.2%、柚子0.4%、橘子0.4%,余量为水。
本发明的另一个技术目的是提供一种保护血管及增强免疫力猕猴桃酵素的生产方法。
为实现上述技术目的,本发明提供了一种保护血管及增强免疫力猕猴桃酵素的生产方法,其特征在于包括如下步骤:
(1).果蔬糊Ⅰ的制备:按所述重量份取所述原料,混合磨碎成糊状,加入所述原料质量0.2~0.5倍的纤维素酶和果胶酶的混合酶液,20~35℃水浴并搅拌2~3小时,80~90℃水浴5~15分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.2~0.5倍质量的护色液,搅拌3~5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4~0.6g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的1~4倍取水,配制3~5%的蔗糖水溶液,121℃灭菌20~40分钟,冷却至20~40℃,然后加入所述蔗糖水溶液0.01~0.02倍质量的酵母,30℃恒温培养30~40分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.01~0.08倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,25~35℃恒温放置4~6天,6000~8000r/min离心5~10分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.01~0.03倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
优选地,所述生产方法包括如下步骤:
(1).果蔬糊Ⅰ的制备:按所述重量份取所述原料,混合磨碎成糊状,加入所述原料质量0.4倍的纤维素酶和果胶酶的混合酶液,30℃水浴并搅拌3小时,85℃水浴10分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.4倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的2.5倍取水,配制4%的蔗糖水溶液,121℃灭菌30分钟,冷却至35℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养36分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.03倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,30℃恒温放置6天,8000r/min离心8分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.02倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
进一步优选地,步骤(1)所述的混合酶液是每100mL水中含纤维素酶和果胶酶各1.2g的混合酶液;步骤(5)所述的紫外照射杀菌方法为照射50分钟,关闭8分钟,重复照射和关闭3次。
本发明所用到的原料具有以下功能:
猕猴桃又名毛桃、奇异果,有维C之王的美称,性味寒,甘、酸,归脾、胃经,具有清热生津,健脾止泻,止渴利尿之功效,尤其适宜食欲不振、消化不良、反胃呕吐、烦热、黄疸、消渴、尿道结石、疝气、痔疮、高血压、冠心病人群食用,其抗癌作用较强也是公知的。最新的医学研究表明,成人忧郁症有生理学基础,它跟一种大脑神经递质缺乏有关,猕猴桃中含有的血清促进素具有稳定情绪、镇静心情的作用,另外它所含的天然肌醇,有助于脑部活动,因此能帮助忧郁之人走出情绪低谷。而且,猕猴桃中有良好的膳食纤维,它不仅能降低胆固醇,促进心脏健康,而且可以帮助消化,防止便秘,快速清除并预防体内堆积的有害代谢物。
红枣又名干枣、大枣、枣子、良枣、刺枣、美枣,维C含量极高,是一种天然维生素丸,性味微温,甘、微甜,归脾、胃经,具有补益脾胃、滋养阴血、养心安神之功效,尤其适宜营养不良、心血管病、癌症人群食用。研究表明,红枣能提高人体免疫力,并可抑制癌细胞,药理研究发现,红枣能促进白细胞的生成,降低血清胆固醇,提高血清白蛋白,保护肝脏,红枣中还含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质;经常食用鲜枣的人很少患胆结石,这是因为鲜枣中丰富的维生素C,使体内多余的胆固醇转变为胆汁酸,胆固醇少了,结石形成的概率也就随之减少;红枣还富含钙和铁,它们对防治骨质疏松导致的贫血有重要作用,中老年人更年期经常会骨质疏松,正在生长发育高峰的青少年和女性容易发生贫血,大枣对他们会有十分理想的食疗作用,其效果通常是药物不能比拟的;红枣对病后体虚的人也有良好的滋补作用;红枣所含的芦丁,是一种使血管软化,从而使血压降低的物质,对高血压病有防治功效;红枣还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲。
枸杞又名甜菜子、杞子,性味平,甘,无毒,归肝、肾经,具有很好的补益、滋补肝肾、益精明目之功效,尤其适宜虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明人群食用。枸杞子富含枸杞多糖,枸杞多糖是一种水溶性多糖,由***糖、葡萄糖、半乳糖、甘露糖、木糖、鼠李糖这6种单糖成分组成,具有生理活性,能够增强非特异性免疫功能,提高抗病能力,抑制肿瘤生长和细胞突变;枸杞还能抗衰老,免疫衰老与细胞凋亡密切相关,枸杞多糖(LBP),能明显提高吞噬细胞的吞噬功能,提高淋巴细胞的增殖能力;枸杞多糖不仅是一种调节免疫反应的生物反应调节剂,而且可通过神经--内分泌--免疫调节网络发挥抗癌作用;枸杞多糖能显著增加小鼠肌糖原、肝糖原储备量,提高运动前后血液乳酸脱氢酶总活力;降低小鼠剧烈运动后血尿素氮增加量,加快运动后血尿素氮的清除速率,这表明枸杞多糖对消除疲劳具有十分明显的作用;枸杞子有抗Y射线辐射、保护机体的作用,可作为辅助药物来配合放疗等抗肿瘤治疗,减轻放疗的毒副作用,提高疗效,保护机体的免疫功能;枸杞子能有效降低患高脂血症的大鼠血清中甘油三酯和胆固醇的含量,具有明显的降血脂、调节脂类代谢功能,对预防心血管疾病具有积极作用;另外,枸杞对降血糖、降血压、保护生殖***、提高视力、提高呼吸道抗病能力、美容养颜、滋润肌肤也具有明显的作用。
人参性味微温,甘、苦,无毒,归心、脾、肺经,具有极强的补益之功效,能大补元气、复脉固脱、补脾益肺、生津、安神。适于体虚欲脱、肢冷脉微、脾虚食少、肺虚喘咳、津伤口渴、内热消渴、久病虚羸、惊悸失眠、阳痿宫冷、心力衰竭、心原性休克等症状人群服用。
洋葱又名葱头、玉葱,性味温,辛、甘,归肝、脾、肺、胃经,具有润肠、理气和胃、健脾进食、发散风寒之功效,尤其适宜糖尿病、肥胖、消化不良、高血压、高血脂、动脉硬化、风寒无汗、鼻塞、食积纳呆、宿食人群食用,是糖尿病、癌症患者之佳品。研究表明,洋葱具有发散风寒的作用,是因为洋葱鳞茎和叶子含有一种称为硫化丙烯的油脂性挥发物,具有辛简辣味,这种物质能抗寒,抵御流感病毒,有较强的杀菌作用;洋葱还能提升食欲,洋葱营养丰富,且气味辛辣,能刺激胃、肠及消化腺分泌,增进食欲,促进消化,且洋葱不含脂肪,其精油中含有可降低胆固醇的含硫化合物的混合物,可用于治疗消化不良、食欲不振、食积内停等症;洋葱能降血压血脂,洋葱是目前所知唯一含***素A的食材,***素A能扩张血管、降低血液黏度,因而会产生降血压、能减少外周血管和增加冠状动脉的血流量,预防血栓形成作用,还有对抗人体内儿茶酚胺等升压物质的作用,又能促进钠盐的***,从而使血压下降,经常食用对高血压,高血脂和心脑血管病人都有保健作用;洋葱有一定的提神作用,它能帮助细胞更好地利用葡萄糖,同时降低血糖,供给脑细胞热能,是糖尿病、神志萎顿患者的食疗佳蔬;洋葱能抗癌,洋葱中含有一种名炎“栎皮黄素”9的物质,这是目前所知最有效的天然抗癌物质之一,它能阻止体内的生物化学机制出现变异,控制癌细胞的生长,从而具有防癌抗癌作用;洋葱所含的微量元素硒是一种很强的抗氧化剂,能消除体内的自由基,增强细胞的活力和代谢能力,具有防癌抗衰老的功效;洋葱能提高骨密度,洋葱中还含有一定的钙质,近年来,科学家发现常吃洋葱能提高骨密度,有助于防治骨质疏松症。
樱桃又名莺桃、朱果,性味温,甘,归肝、脾经,具有解表透疹补中益气、健脾和胃祛风除湿之功效,尤其适宜消化不良、食欲不振、瘫痪、风湿腰痛、体质虚弱、有益头发、贫血人群食用,是排肾毒之佳品。樱桃的含铁量特别高,常食樱桃可补充体内对铁元素的需求,促进血红蛋白再生,既可防治缺铁性贫血,可增强体质,健脑益智;樱桃营养丰富,具有调中益气,健脾和胃,祛风湿;对食欲不振、消化不良、风湿身痛等均有益处;经常食用樱桃能养颜驻容,使皮肤红润嫩白,去皱消斑。
香菇又名冬菇、香菌、爪菰、花菇、香蕈、香菰、香信、中国菇,性味平,甘,入肝、胃经,具有补肝肾、健脾胃、益气血、益智安神、化痰理气、益胃和中、托疹解毒、美容颜之功效,由于营养丰富,香气沁脾,味道鲜美,素有“菇中之王”、“蘑菇皇后”、“蔬菜之冠”的美称。香菇具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的营养特点,一般人群均可食用,尤其适宜贫血、抵抗力低下、高血脂患、高血压患、动脉硬化患、糖尿病患、癌症患、肾炎患人群食用。研究表明,香菇多糖可提高小鼠腹腔巨噬细胞的吞噬功能,还可促进T淋巴细胞的产生,并提高T淋巴细胞的杀伤活性从而提高小鼠的免疫功能;香菇能延缓衰老,香菇的水提取物对过氧化氢有清除作用,对体内的过氧化氢有一定的消除作用;香菇能防癌抗癌,香菇菌盖部分含有双链结构的核糖核酸,进入人体后,会产生具有抗癌作用的干扰素;香菇能降血压、降血脂、降胆固醇,香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,能起到降血压、降胆固醇、降血脂的作用,又可预防动脉硬化、肝硬化等疾病。
菠菜又名赤根菜、菠棱菜,性味凉,甘,归胃、大肠经,具有补血、利五脏,助消化、美容、活血脉之功效,尤其适宜贫血、皮肤粗糙、流感、夜盲症、高血压、糖尿病、常用电脑者、痔疮、癌症人群食用,是补血防癌之佳品。菠菜能通肠导便、防治痔疮,菠菜含有大量的植物粗纤维,具有促进肠道蠕动的作用,利于排便,且能促进胰腺分泌,帮助消化,对于痔疮、慢性胰腺炎、便秘、肛裂等病症有治疗作用;菠菜能促进生长发育、增强抗病能力,菠菜中所含的胡萝卜素,在人体内转变成维生素A,能维护正常视力和上皮细胞的健康,增加预防传染病的能力,促进儿童生长发育;菠菜能保障营养、增进健康,菠菜中含有丰富的胡萝卜素、维生素C、钙、磷及一定量的铁、维生素E等有益成分,能供给人体多种营养物质,其所含铁质,对缺铁性贫血有较好的辅助治疗作用;菠菜能促进人体新陈代谢,菠菜中所含微量元素物质,能促进人体新陈代谢,增进身体健康,大量食用菠菜,可降低中风的危险;菠菜还能清洁皮肤、抗衰老,菠菜提取物具有促进培养细胞增殖的作用,既抗衰老又能增强青春活力,我国民间以菠菜捣烂取汁,每周洗脸数次,连续使用一段时间,可清洁皮肤毛孔,减少皱纹及色素斑,保持皮肤光洁。
柠檬又名柠果、黎檬,性味大寒,甘、酸,归肝、胃经,具有化痰、止咳、生津、健脾之功效,尤其适宜暑热口干烦渴,消化不良,维C缺乏,孕妇,肾结石,高血压,心肌病人群食用。柠檬具有杀菌功能,柠檬含有烟酸和丰富的有机酸,其味极酸,柠檬酸汁有很强的杀菌作用,对食品卫生很有好处,实验显示,酸度极强的柠檬汁在15分钟内可把海贝壳内所有的细菌杀死;柠檬还能化结石,柠檬汁中含有大量柠檬酸盐,能够抑制钙盐结晶,从而阻止肾结石形成,甚至已成之结石也可被溶解掉,所以食用柠檬能防治肾结石,使部分慢性肾结石患者的结石减少、变小;柠檬还能保护血管,吃柠檬还可以防治心血管疾病,能缓解钙离子促使血液凝固的作用,可预防和治疗高血压和心肌梗死,柠檬酸有收缩、增固毛细血管,降低通透性,提高凝血功能及血小板数量的作用,可缩短凝血时间和出血时间31%~71%,具有止血作用;柠檬能美容:鲜柠檬维生素含量极为丰富,是美容的天然佳品,能防止和消除皮肤色素沉着,具有美白作用。
柚子又名文旦、香抛,性味寒,甘、酸,归肺、胃经,具有下气、化痰、消食、解酒之功效,尤其适宜糖尿病、气郁胸闷、腹冷痛、消化不良、慢性支气管炎、痰多、咳嗽、疝气人群食用,是心血管病人之佳品。柚子能降血压,柚子中含有高血压患者必须的天然微量元素钾,几乎不含钠,因此是患有心脑血管病及肾脏病患者最佳的食疗水果;柚子能降血脂,柚中含有大量的维生素C,能降低血液中有胆固醇;柚子能保护血管,柚子的果胶不仅可降低低密度脂蛋白水平,而且可以减少动脉壁的损坏程度;柚子还有增强体质的功效,它帮助身体更容易吸收入钙及铁质,所含的天然叶酸,对于怀孕中的妇女们,有预防贫血症状发生和促进胎儿发育的功效;柚子能降血糖,新鲜的柚子肉中含有作用类似于胰岛素的成分铬,能降低血糖。
橘子又名橘柑、福橘,性味大寒,甘、酸,归肺、胃经,具有开胃理气、止渴润肺之功效,尤其适宜低血钾、高血压、冠心病、脑血管病变、急慢性气管炎咳嗽有痰、消化不良、食欲不振人群食用。橘子能美容抗疲劳,橘子富含维生素C与柠檬酸,前者具有美容作用,后者则具有消除疲劳的作用;橘子能降低胆固醇,橘子内侧薄皮含有膳食纤维及果胶,可以促进通便,并且可以降低胆固醇;橘子能预防心脑血管病,橘皮苷可以加强毛细血管的韧性,降血压,扩张心脏的冠状动脉,故橘子是预防冠心病和动脉硬化的食品,研究证实,食用柑橘可以降低沉积在动脉血管中的胆固醇,有助于使动脉粥样硬化发生逆转;橘子能抗癌,在鲜柑橘汁中,有一种抗癌活性很强的物质“诺米灵”,它能使致癌化学物质分解,抑制和阻断癌细胞的生长,能使人体内除毒酶的活性成倍提高,阻止致癌物对细胞核的损伤,保护基因的完好。
木瓜又名乳瓜、海棠梨,性味温,酸,归肝、脾经,具有消食、催乳、清热、祛风之功效,尤其适宜慢性萎缩性胃炎、产后缺乳、风湿筋骨痛、跌打扭挫伤、消化不良、肥胖人群食用。木瓜中的木瓜蛋白酶,可将脂肪分解为脂肪酸;现代医学发现,木瓜中含有一种酵素,能消化蛋白质,有利于人体对食物进行消化和吸收,故有健脾消食之功;木瓜中的番木瓜碱和木瓜蛋白酶具有抗结核杆菌及寄生虫如绦虫、蛔虫、鞭虫、阿米巴原虫等作用,故可用于杀虫抗痨;木瓜中的凝乳酶有通乳作用,番木瓜碱具有抗淋巴性白血病之功,故可用于通乳及治疗淋巴性白血病(血癌);木瓜中含有大量水分、碳水化合物、蛋白质、脂肪、多种维生素及多种人体必需的氨基酸,可有效补充人体的养分,增强机体的抗病能力;木瓜果肉中含有的番木瓜碱具有缓解痉挛疼痛的作用,对腓肠肌痉挛有明显的治疗作用。
山楂又名山里红、红果,消食之佳品,性味温,甘、酸,归肝、脾、胃经,具有消食健胃,活血化瘀,驱虫之功效,尤其适宜消化不良、心血管、癌症、肠炎、经期延迟、产后淤血者食用。山楂能防治心血管疾病,具有扩张血管、增加冠脉血流量、改善心脏活力、兴奋中枢神经***、降低血压和胆固醇、软化血管及利尿和镇静作用;山楂酸还有强心作用,对老年性心脏病也有益处;它能开胃消食,特别对消肉食积滞作用更好,很多助消化的药中都采用了山楂;山楂有活血化淤的功效,有助于解除局部淤血状态,对跌打损伤有辅助疗效;山楂对子宫有收缩作用,在孕妇临产时有催生之效,并能促进产后子宫复原;山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,能增强机体的免疫力,有防衰老、抗癌的作用;山楂中有平喘化痰、抑制细菌、治疗腹痛腹泻的成分。
葡萄又名草龙珠、山葫芦,抗衰老之佳品,性味平,甘、酸,归肝、肺、肾经,具有补气血益肝肾、生津液强筋骨、除烦之功效,尤其适宜肾炎、高血压、水肿患者,儿童、孕妇、贫血患者,神经衰弱、过度疲劳、体倦乏力、未老先衰,肺虚咳嗽、盗汗人群食用。葡萄中的糖主要是葡萄糖,能很快的被人体吸收。当人体出现低血糖时,若及时饮用葡萄汁,可很快使症状缓解;法国科学家研究发现,葡萄能比阿斯匹林更好地阻止血栓形成,并且能降低人体血清胆固醇水平,降低血小板的凝聚力,对预防心脑血管病有一定作用;葡萄中含的类黄酮是一种强力抗氧化剂,可抗衰老,并可清除体内自由基;葡萄中含有一种抗癌微量元素,可以防止健康细胞癌变,阻止癌细胞扩散。葡萄汁可以帮助器官植手术患者减少排异反应,促进早日康复。
苹果又名频婆、平波,可双向调节腹泻和便秘,性味凉,甘、酸,归脾、肺经,具有生津润肺,除烦解暑,开胃醒酒,止泻之功效,尤其适宜慢性胃炎、消化不良、慢性腹泻、神经性结肠炎、便秘、高血压、高血脂、肥胖、解酒、癌症、贫血人群食用。苹果中的胶质和微量元素铬能保持血糖的稳定,还能有效地降低胆固醇;在空气污染的环境中,多吃苹果可改善呼吸***和肺功能,保护肺部免受污染和烟尘的影响;苹果中含的多酚及黄酮类天然化学抗氧化物质,可以减少肺癌的危险,预防铅中毒;苹果特有的香味可以缓解压力过大造成的不良情绪,还有提神醒脑的功效;苹果中富含粗纤维,可促进肠胃蠕动,协助人体顺利排出废物,减少有害物质对皮肤的危害;苹果中含有大量的镁、硫、铁,铜、碘、锰、锌等微量元素,可使皮肤腻、润滑、红润有光泽;苹果的营养很丰富。吃苹果时要求细嚼慢咽,这样不仅有利于消化,更重要的是对减少人体疾病大有好处。不要饭前吃水果,以免影响正常的进食及消化。
香蕉又名蕉子、蕉果,通便降压之佳品,性味寒,甘,归肺、大肠经,具有清热、通便、解酒、降血压、抗癌之功效,尤其适宜口干烦渴、肺结核、便秘、痔疮、高血压、冠心病、动脉硬化、癌症、食道溃疡人群食用。香蕉含有大量糖类物质及其他营养成分,可充饥、补充营养及能量;香蕉性寒能清肠热,味甘能润肠通便,可治疗热病烦渴等症;香蕉能缓和胃酸的刺激,保护胃黏膜;香蕉中含血管紧张素转化酶抑制物质,可以抑制血压的升高;香蕉果肉甲醇提取物对细菌、真菌有抑制作用,可消炎解毒;香蕉中大量的碳水化合物、膳食纤维等可以防癌抗癌。
本发明提供的保护血管及增强免疫力猕猴桃酵素不仅能增强人体免疫力、补血、软化血管、清理血管垃圾,而且味道独特、鲜美可口、易于被广大消费者接受,拓宽了猕猴桃的开发途径,填补了猕猴桃开发领域和酵素市场的空白。
具体实施方式
为了帮助更好地理解本发明,下面结合实施例对本发明进行详细的描述。应理解,实施例仅用于说明本发明,而不能限制本发明的范围。除特别说明外,以下实施例所采用的技术手段为本领域的常规技术手段。
在以下实施例中,原料香蕉在使用前要去皮、其余有核的原料去核;所用到的混合酶液均为每100mL水中含纤维素酶和果胶酶各1.2g的混合酶液;所用到的紫外照射杀菌方法均为照射50分钟,关闭8分钟,重复照射和关闭3次。
实施例1
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.5kg、枸杞0.5kg、人参0.3kg、洋葱0.2kg、樱桃0.5kg、香菇0.5kg、菠菜0.5kg、柠檬0.2kg、木瓜0.2kg、香蕉0.2kg、葡萄1.5kg、苹果0.5kg、山楂0.5kg、柚子0.1kg、橘子0.3kg,余量为水,混合磨碎成糊状,加入20kg纤维素酶和果胶酶的混合酶液,20℃水浴并搅拌2小时,80℃水浴5分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.2倍质量的护色液,搅拌3分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的1倍取水,配制3%的蔗糖水溶液,121℃灭菌20分钟,冷却至20℃,然后加入所述蔗糖水溶液0.01倍质量的酵母,30℃恒温培养30分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.01倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,25℃恒温放置4天,6000r/min离心5分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.01倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例2
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.5kg、枸杞0.5kg、人参0.3kg、洋葱0.2kg、樱桃0.5kg、香菇0.5kg、菠菜0.5kg、柠檬0.2kg、木瓜0.2kg、香蕉0.2kg、葡萄1.5kg、苹果0.5kg、山楂0.5kg、柚子0.1kg、橘子0.3kg,余量为水,混合磨碎成糊状,加入50kg纤维素酶和果胶酶的混合酶液,35℃水浴并搅拌3小时,90℃水浴15分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.5倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.6g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的4倍取水,配制5%的蔗糖水溶液,121℃灭菌40分钟,冷却至40℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养40分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.08倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,35℃恒温放置6天,8000r/min离心10分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.03倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例3
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.8kg、枸杞1kg、人参0.5kg、洋葱0.6kg、樱桃1kg、香菇0.7kg、菠菜0.7kg、柠檬0.6kg、木瓜0.5kg、香蕉0.5kg、葡萄2kg、苹果1kg、山楂1.5kg、柚子0.5kg、橘子0.5kg,余量为水,混合磨碎成糊状,加入20kg纤维素酶和果胶酶的混合酶液,20℃水浴并搅拌2小时,80℃水浴5分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.2倍质量的护色液,搅拌3分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的1倍取水,配制3%的蔗糖水溶液,121℃灭菌20分钟,冷却至20℃,然后加入所述蔗糖水溶液0.01倍质量的酵母,30℃恒温培养30分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.01倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,25℃恒温放置4天,6000r/min离心5分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.01倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例4
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.8kg、枸杞1kg、人参0.5kg、洋葱0.6kg、樱桃1kg、香菇0.7kg、菠菜0.7kg、柠檬0.6kg、木瓜0.5kg、香蕉0.5kg、葡萄2kg、苹果1kg、山楂1.5kg、柚子0.5kg、橘子0.5kg,余量为水,混合磨碎成糊状,加入50kg纤维素酶和果胶酶的混合酶液,35℃水浴并搅拌3小时,90℃水浴15分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.5倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.6g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的4倍取水,配制5%的蔗糖水溶液,121℃灭菌40分钟,冷却至40℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养40分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.08倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,35℃恒温放置6天,8000r/min离心10分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.03倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例5
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.6kg、枸杞0.8kg、人参0.5kg、洋葱0.5kg、樱桃0.7kg、香菇0.6kg、菠菜0.6kg、柠檬0.5kg、木瓜0.5kg、香蕉0.5kg、葡萄1.8kg、苹果1kg、山楂1.2kg、柚子0.4kg、橘子0.4kg,余量为水,混合磨碎成糊状,加入20kg纤维素酶和果胶酶的混合酶液,20℃水浴并搅拌2小时,80℃水浴5分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.2倍质量的护色液,搅拌3分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的1倍取水,配制3%的蔗糖水溶液,121℃灭菌20分钟,冷却至20℃,然后加入所述蔗糖水溶液0.01倍质量的酵母,30℃恒温培养30分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.01倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,25℃恒温放置4天,6000r/min离心5分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.01倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例6
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.6kg、枸杞0.8kg、人参0.5kg、洋葱0.5kg、樱桃0.7kg、香菇0.6kg、菠菜0.6kg、柠檬0.5kg、木瓜0.5kg、香蕉0.5kg、葡萄1.8kg、苹果1kg、山楂1.2kg、柚子0.4kg、橘子0.4kg,余量为水,混合磨碎成糊状,混合磨碎成糊状,加入40kg纤维素酶和果胶酶的混合酶液,30℃水浴并搅拌3小时,85℃水浴10分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.4倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的2.5倍取水,配制4%的蔗糖水溶液,121℃灭菌30分钟,冷却至35℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养36分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.03倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,30℃恒温放置6天,8000r/min离心8分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.02倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例7
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.6kg、枸杞0.8kg、人参0.5kg、洋葱0.5kg、樱桃0.7kg、香菇0.6kg、菠菜0.6kg、柠檬0.5kg、木瓜0.5kg、香蕉0.5kg、葡萄1.8kg、苹果1kg、山楂1.2kg、柚子0.4kg、橘子0.4kg,余量为水,混合磨碎成糊状,加入50kg纤维素酶和果胶酶的混合酶液,35℃水浴并搅拌3小时,90℃水浴15分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.5倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.6g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的4倍取水,配制5%的蔗糖水溶液,121℃灭菌40分钟,冷却至40℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养40分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.08倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,35℃恒温放置6天,8000r/min离心10分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.03倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例8
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.5kg、枸杞0.5kg、人参0.3kg、洋葱0.2kg、樱桃0.5kg、香菇0.5kg、菠菜0.5kg、柠檬0.2kg、木瓜0.2kg、香蕉0.2kg、葡萄1.5kg、苹果0.5kg、山楂0.5kg、柚子0.1kg、橘子0.3kg,余量为水,混合磨碎成糊状,混合磨碎成糊状,加入40kg纤维素酶和果胶酶的混合酶液,30℃水浴并搅拌3小时,85℃水浴10分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.4倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的2.5倍取水,配制4%的蔗糖水溶液,121℃灭菌30分钟,冷却至35℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养36分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.03倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,30℃恒温放置6天,8000r/min离心8分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.02倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例9
(1).果蔬糊Ⅰ的制备:称取原料共100kg,其中含猕猴桃80kg、红枣0.8kg、枸杞1kg、人参0.5kg、洋葱0.6kg、樱桃1kg、香菇0.7kg、菠菜0.7kg、柠檬0.6kg、木瓜0.5kg、香蕉0.5kg、葡萄2kg、苹果1kg、山楂1.5kg、柚子0.5kg、橘子0.5kg,余量为水,混合磨碎成糊状,混合磨碎成糊状,加入40kg纤维素酶和果胶酶的混合酶液,30℃水浴并搅拌3小时,85℃水浴10分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.4倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的2.5倍取水,配制4%的蔗糖水溶液,121℃灭菌30分钟,冷却至35℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养36分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.03倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,30℃恒温放置6天,8000r/min离心8分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.02倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
实施例10本发明保护血管及增强免疫力猕猴桃酵素营养成分含量的测定
取实施例1~9所制得的保护血管及增强免疫力猕猴桃酵素,冷冻干燥后,对其中的营养成分进行检测,检测得到的营养成分含量见表1。
表1本发明保护血管及增强免疫力猕猴桃酵素中营养成分含量表
由表1数据可见,本发明保护血管及增强免疫力猕猴桃酵素中含有丰富的人体必需维生素、氨基酸、矿物质等,营养保健价值高。
实施例11本发明保护血管及增强免疫力猕猴桃酵素感官测评
取实施例1~9所制得的保护血管及增强免疫力猕猴桃酵素进行感官测评,指标色泽为颜色深而鲜明,味道为有清新酸甜味道且有猕猴桃风味,香味为猕猴桃独特香味,组织形态为均一、澄清液体。感官测评结果见表2。
表2本发明保护血管及增强免疫力猕猴桃酵素感官测评结果
由表2数据可见,本发明保护血管及增强免疫力猕猴桃酵素颜色深而鲜明,有清新酸甜味道且有猕猴桃风味,具有猕猴桃独特发酵香味,组织形态均一、较为澄清。
Claims (5)
1.一种保护血管及增强免疫力猕猴桃酵素,其特征在于,按重量份包含以下原料:猕猴桃80%、红枣0.5~0.8%、枸杞0.5~1%、人参0.3~0.5%、洋葱0.2~0.6%、樱桃0.5~1%、香菇0.5~0.7%、菠菜0.5~0.7%、柠檬0.2~0.6%、木瓜0.2~0.5%、香蕉0.2~0.5%、葡萄1.5~2%、苹果0.5~1%、山楂0.5~1.5%、柚子0.1~0.5%、橘子0.3~0.5%,余量为水。
2.如权利要求1所述的保护血管及增强免疫力猕猴桃酵素,其特征在于,按重量份包含以下原料:猕猴桃80%、红枣0.6%、枸杞0.8%、人参0.5%、洋葱0.5%、樱桃0.7%、香菇0.6%、菠菜0.6%、柠檬0.5%、木瓜0.5%、香蕉0.5%、葡萄1.8%、苹果1%、山楂1.2%、柚子0.4%、橘子0.4%,余量为水。
3.一种如权利要求1或2所述保护血管及增强免疫力猕猴桃酵素的生产方法,其特征在于包括如下步骤:
(1).果蔬糊Ⅰ的制备:按所述重量份取所述原料,混合磨碎成糊状,加入所述原料质量0.2~0.5倍的纤维素酶和果胶酶的混合酶液,20~35℃水浴并搅拌2~3小时,80~90℃水浴5~15分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.2~0.5倍质量的护色液,搅拌3~5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4~0.6g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的1~4倍取水,配制3~5%的蔗糖水溶液,121℃灭菌20~40分钟,冷却至20~40℃,然后加入所述蔗糖水溶液0.01~0.02倍质量的酵母,30℃恒温培养30~40分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.01~0.08倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,25~35℃恒温放置4~6天,6000~8000r/min离心5~10分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.01~0.03倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
4.如权利要求3所述的生产方法,其特征在于包括如下步骤:
(1).果蔬糊Ⅰ的制备:按所述重量份取所述原料,混合磨碎成糊状,加入所述原料质量0.4倍的纤维素酶和果胶酶的混合酶液,30℃水浴并搅拌3小时,85℃水浴10分钟灭酶,得果蔬糊Ⅰ;
(2).护色制备果蔬糊Ⅱ:向步骤(1)所得的果蔬糊Ⅰ中加入所述果蔬糊Ⅰ0.4倍质量的护色液,搅拌5分钟,得果蔬糊Ⅱ;所述护色液为每100mL水中含焦亚硫酸钠和柠檬酸各0.4g;
(3).酵母的活化:按照步骤(2)所得的果蔬糊Ⅱ质量的2.5倍取水,配制4%的蔗糖水溶液,121℃灭菌30分钟,冷却至35℃,然后加入所述蔗糖水溶液0.02倍质量的酵母,30℃恒温培养36分钟,得活化酵母液;
(4).猕猴桃酵液的制备:向步骤(2)所得的果蔬糊Ⅱ中加入所述果蔬糊Ⅱ0.03倍质量的低聚果糖,混合均匀,然后加入步骤(3)所得的活化酵母液,混合均匀,30℃恒温放置6天,8000r/min离心8分钟,去沉淀,得猕猴桃酵液;
(5).成品的制备:向步骤(4)所得的猕猴桃酵液中分别加入所述猕猴桃酵液0.02倍质量的谷胱甘肽和柠檬烯,混合均匀,紫外照射杀菌,灌装,杀菌,得成品保护血管及增强免疫力猕猴桃酵素。
5.如权利要求3或4所述的生产方法,其特征在于:步骤(1)所述的混合酶液是每100mL水中含纤维素酶和果胶酶各1.2g的混合酶液;步骤(5)所述的紫外照射杀菌方法为照射50分钟,关闭8分钟,重复照射和关闭3次。
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