CN108850758A - A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect - Google Patents
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect Download PDFInfo
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- CN108850758A CN108850758A CN201810747920.8A CN201810747920A CN108850758A CN 108850758 A CN108850758 A CN 108850758A CN 201810747920 A CN201810747920 A CN 201810747920A CN 108850758 A CN108850758 A CN 108850758A
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- fructus lycii
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- fructus
- fermentation
- flower bud
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- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-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
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The preparation method for the fructus lycii enzyme beverage with anti-fatigue effect that the present invention relates to a kind of, includes the following steps：Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, is put into the processing of steam blasting tank, obtains the excessive sheep flower bud slurries of fructus hippophae and saccharomycetes to make fermentation then is added, the excessive sheep flower bud fermentation liquid of fructus hippophae is made；Ginseng, fructus lycii are cleaned, after being impregnated with clear water, enzymatic hydrolysis obtains ginseng fructus lycii slurries after launching pulper mashing；After ginseng fructus lycii slurries are sterilized, three sections of heat-preservation fermentations are carried out, after adding L-carnitine, cross colloid mill grinding, then pressurization carries out that homogeneous is broken to add syrup and honey is mixed well, and the fructus lycii enzyme beverage with anti-fatigue effect is made.The present invention is carried out fermentation respectively and generates metabolite and the probiotics that spreads cultivation, product is made to have antifatigue health-care effect using raw materials such as fructus hippophae, excessive sheep flower bud, ginseng, fructus lyciis.
Description
Technical field
The invention belongs to fruit drink technical fields, and in particular to a kind of fructus lycii enzyme beverage with anti-fatigue effect
Preparation method.
Background technique
Fructus lycii be health ministry announce be both drug and the article of food,《Pharmacopoeia of People's Republic of China》It is bright
Really regulation：The dry mature fruit of lycium barbarum " medicinal fructus lycii be ", Zhongning County be the main product of lycium barbarum and the world
The place of origin of fructus lycii and authentic source area.By the end of 2011, more than 10,000 of State Food and Drug Administration's examination and approval
In health care product, prescription uses a frequency more than 1900 that has of fructus lycii, and shelter has the first place of medicine food raw material.This is enough to illustrate Chinese wolfberry health-care
Function it is powerful, for the whole nation generally acknowledge, what can be do not exaggerated is referred to as fructus lycii " kings of National Health Foods ".Fructus lycii is strong
Big and extensive healthcare function becomes one of the optimum feed stock for producing all kinds of health care product, therefore, produces health food
Also just become the developing direction of fructus lycii deep processing.
VA, VB, VC and VE contained in fructus lycii have VC and lipid phase in stronger oxidation resistance, especially water phase
In VE, it has also become the standard substance of corresponding antioxidation.Beta carotene and lutein, the corn contained in fructus lycii
Flavine, kryptoxanthin etc., the oxidation resistance of these substances is all very strong, all has the function of eliminating singlet oxygen, although eliminating energy
Power is different, but the big decades of times of elimination ability all than VE, can effectively kill free radical, and to tissue by oxygen
Changing injury has good defense reaction and treatment restitution.Flavonoid substances also rich in fructus lycii, and flavonoids object
Lipid peroxidation has stronger inhibiting effect in confrontation biomembrane.
Rare is the taurine also seldom contained containing other plants in Chinese wolfberry fruit, high up to the 0.7% of fruit dry weight
Content in animal and marine product；Taurine is a kind of non-protein amino acid of sulfur-bearing, in people's nerves within the body and cardiac muscle cell
Content is most, is a kind of necessary amino acid of infant growth；With protection cardiac muscle, prevent artery sclerosis, improvement from remembering,
It adjusts glycometabolism and enhances the function of eyesight prevention.Contain superoxide dismutase, i.e. SOD in fructus lycii, this enzyme exists
It is distributed in human body in the endochylema and body fluid of cell, this is a kind of endogenous anti-oxidative object.
Beet alkali content is very abundant in fructus lycii, about the 0.98-1.12% of fruit dry weight, glycine betaine category quaternary ammonium chemical combination
Object, most important alkaloid in fructus lycii, is best cell liquid osmotic pressure regulator in human body, has and promotes growth, anti-swollen
The function of tumor can promote lipolysis and lipotropic effect as methyl donor；Many scholars think, fructus lycii
Liver protection function be glycine betaine effect embodiment.
Micro elements needed by human selenium is also enriched in fructus lycii, selenium is human erythrocyte Glutathione Peroxidase
Required component part, by antioxidase containing selenium or albumen, eliminates lipid peroxide, blocking activity in cell and body fluid
The pathogenic effects of oxygen and free radical delay senescence；In human body, molecular damage brought by energy repair cell distortion has pre- selenium
The anti-effect for inhibiting tumour；Selenium can stimulate body to generate more Immunoglobulin IgM and IgG, to improve immunity of organisms；
It is to be currently known (in addition to the fructus lycii highest wheat containing selenium in plant highest in plant that selenium content, which is 0.15mg/100g, in fructus lycii
Selenium content is 0.11mg/100g in plumule, also only has 14-20mg selenium in total in human body).As for polysaccharides (fresh fruit in fructus lycii
Content is 5.8-7.8%, and dry fruit content is 21.8%) to enhance immune function, antifatigue, anti-aging and antioxidation,
It is well-known.Due to containing a large amount of different types of Antioxidative Factors in fructus lycii, so fructus lycii just has very strong resist
Oxidability becomes most typical most effective exogenous antioxidant, also just shows anti-aging, raising is immunized
Power, suppression blood glucose, strong kidney, liver protection, improving eyesight, preventing tumor, inhibits a series of functions such as artery sclerosis at antifatigue, reducing blood lipid.
Ferment is as a kind of bioactive functions food, and more early in Japan, TaiWan, China development, China is to pectase
Research relatively late, the researches especially to fructus lycii ferment.Therefore, how the fructus lycii with anti-fatigue effect is effectively prepared
Ferment is the current technical issues that need to address.
Summary of the invention
It is a kind of with anti-fatigue effect the technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide
The preparation method of fructus lycii enzyme beverage.In fructus lycii enzyme beverage of the invention, using originals such as fructus hippophae, excessive sheep flower bud, ginseng, fructus lyciis
Material carries out fermentation respectively and generates metabolite and the probiotics that spreads cultivation, product is made to have antifatigue health-care effect.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, includes the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.0-
2.5MPa, dwell time maintain 250-300s, obtain the excessive sheep flower bud slurries of fructus hippophae, streptococcus thermophilus fermentation is then added, hair
20-25 DEG C of ferment temperature is fermented 15-20 days, and the additional amount of streptococcus thermophilus is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae,
The excessive sheep flower bud fermentation liquid of fructus hippophae is made；
（2）Ginseng, fructus lycii are cleaned, after being impregnated 5-10 hours with clear water, add cellulase degradation again after launching pulper mashing
Obtain ginseng fructus lycii slurries；
（3）After ginseng fructus lycii slurries are sterilized, it is cooled to 2~4 DEG C of inoculation probiotics and carries out heat-preservation fermentation, fermentation time is
30~50 hours, second stage fermentation temperature was 6~10 DEG C, and fermentation time is 35~60 hours；Then the excessive sheep of fructus hippophae is added
Flower bud fermentation liquid, phase III fermentation temperature are 15~20 DEG C, and fermentation time is 40~60 hours；
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, according to the mass fraction, L-carnitine
It is 0.3 with ginseng fructus lycii slurries:5-8；
（5）Syrup is added and honey is mixed well；The fructus lycii enzyme beverage with anti-fatigue effect is made.
Further, the mass fraction that the fructus hippophae is added is 5-10 parts, and the mass fraction that excessive sheep flower bud is added is 30-40
Part.
Further, the mass fraction that the ginseng is added is 25-45 parts, and the mass fraction that fructus lycii is added is 60-90 parts.
Further, the mass fraction that the syrup is added is 4-6 parts, and the mass fraction that honey is added is 3-5 parts.
Further, the probiotics is saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis.Wherein, ferment
Female bacterium purchase is limited male in Qingzhou City sunflower biotechnology in Henan Hua Kang Biotechnology Co., Ltd, bifidobacterium lactis purchase
Department, bacillus subtilis particle are bought in Huarun Zizhu Pharmaceutical Co., Ltd..
Further, the saccharomycete, bifidobacterium lactis and the mass fraction of bacillus subtilis ratio are 2~4:2~
3:2~4.
Further, the condition that cellulase degradation is added is 45 DEG C and digests 4 hours.
Further, the colloid mill revolving speed is 5000-90000r/min.
Further, it is 1.5-2MPa that the homogeneous, which is crushed pressure used, and temperature controls 10-25 DEG C.
Each raw material abbreviated functional description：
L-carnitine is that one kind is widely present in the vitamin-like substance of class in body tissue, is once called as DL-carnitine chloride, is water imbibition
White crystals, structure proximate are naturally occurring in meat and are made in the food of Raw material processing production with animal in amino acid.Left-handed meat
Alkali is the required confactor of fatty acid metabolism, it is the coenzyme of several enzymes before fatty acid beta oxidation, carrier can be used as, with acyl
Long chain fatty acids are transported in mitochondrial membrane by the form of carnitine outside mitochondrial membrane carries out beta-oxidation to generate energy；With acyl
Intramitochondrial short chain acyl (acetyl, propionyl, branch acyl etc.) is transported to outside film by the form of base carnitine, makes to dissociate in mitochondria
The quantity of coacetylase increases, to have stimulated fat metabolism.It can be seen that L-carnitine is body fat acid metabolic and the base for obtaining energy
Plinth substance, therefore there is L-carnitine promotion fat metabolism to provide energy for body, to extend the time of exhausted movemeat.
Fructus hippophae：It strengthens the body resistance to consolidate the constitution, spleen-invigorating stomach-protecting, liver protection kidney-nourishing mention gas qi-restoratives, and it is antifatigue, it improves immune；
Herba Epimedii：Establishing-Yang, kidney tonifying, strengthening the bones and muscles, wind-damp dispelling；
Fruit juice：The carbon source of the offers such as fructus lycii, ginseng fermentation, while the mouthfeel as natural flavoring agent improvement fermented beverage, institute
Organic acid, the vitamin contained is conducive to human health；
Sucrose and honey：Sweet taste is provided, mouthfeel is adjusted；
Complex-probiotic group：Fermentation generates the various active constituents such as organic acid, other miscellaneous bacterias in antagonism or killing fermentation raw material；
After people drinks this health drink, is conducive to antagonism or kills the pathogen of human body alimentary canal；
Beneficial effect：
1, it using three sections of cold fermentation techniques, avoids high-temperature sterilization from generating destruction to the active constituent in fermented product, makes
The active constituent for obtaining this product is high, to the good health care effect of human body：
2, three temperature stages are divided to ferment during the preparation process, it is 2~4 DEG C that the first stage, which selects fermentation temperature, the second temperature
It is 6~10 DEG C that the stage of spending, which selects fermentation temperature, and during the ultralow temperature fermentation in two stages, one side low temperature environment inhibits miscellaneous
The growth of bacterium, on the other hand, under the conditions of the two stages temperature, the growth rate that compound probiotic can still be maintained makes
It is more and more stronger that sour probiotics acid producing ability in the first two stage low temperature fermentation process must be produced.So that carrying out the phase III
When raising temperature is fermented, it on the one hand can ferment and generate more active organic acids and γ-aminobutyric acid isoreactivity ingredient,
On the other hand the more organic acids generated, which are able to suppress, even kills miscellaneous bacteria.Finally, the fermentation prepared using the method for the present invention
In beverage, no mould, the number of Escherichia coli is lower than 3/L, can meet pair without carrying out the additional sterilization treatment such as high temperature
In the requirement of fermented beverage food safety.
3, the process fermented using three different fermentations temperature of ultralow temperature combination cold fermentation, it is ensured that preparation
The mouthfeel that has had of composite fermented beverage：Bitter substance can be generated in autoclaving process, preparation method of the present invention is without height
Temperature sterilizing avoids generating bitter substance, can ensure that the taste flavor that product has had without adding excessive man-made additive i.e..
4, fermented beverage of the present invention during the preparation process, is formed using bifidobacterium lactis, bacillus subtilis and saccharomycete
Compound probiotic, the composite flora acid producing ability is strong, can more effectively inhibit mould, Escherichia coli etc. during the fermentation
The growth of miscellaneous bacteria.Avoid high-temperature sterilization in fermented product active constituent generate destruction so that this product activity at
Point
5, broken by colloid mill grinding and homogeneous, eucaryotic cell structure is destroyed, the dissolution of effective component in each component is conducive to, with
L-carnitine, which has, more fully to be merged, and function and effect greatly improve.Using preparation method of the present invention, composition obtained
Quality stable homogeneous can save longer time, unique in taste, can directly drink, it can also be used to which anti-oxidant, raising is immunized
The preparation of the drinks of power.
6, currently, the high pressure or ultra high pressure treatment of food, are to use liquid in the high pressure of sealing or ultrahigh pressure vessel
(mainly water) is handled as the pressure that medium applies hundreds of megapascal to food, under high pressure, protein, shallow lake in food
The macromolecular structures substance such as powder changes, as a result, protein denaturation, starch gelatinization, enzyme inactivation, microorganism are dead, and adds
Heat treatment process is compared, and HIGH PRESSURE TREATMENT is maximum to be advantageous in that, it does not have the flavor substance, vitamin, pigment etc. of food
It influences, nutrient component damages are seldom, but the pressure of HIGH PRESSURE TREATMENT is bigger to can be only achieved effect.The present invention passes through steam blasting
Processing, the pressure of use is far smaller than pressure used in existing high pressure technique, and pressure is reduced to 0 by moment, so that planting
Active material in object is isolated, and compared with prior art, effect is good, and the time is short.
7, ginseng fermentation Chinese wolfberry fruit liquid of the invention and the excessive sheep flower bud fermentation liquid composite enzyme of fructus hippophae contain simultaneously in 7 kinds of human bodies
Required enzyme makes plant fermentation object have the synergistic effect for preferably promoting metabolism in vivo, decomposing noxious material；Plant hair
Ferment object contains high activity complex enzyme enzyme, and action condition is wide in range, and adaptability is good, there is good stability, resistance to acid and alkali and heat-resisting quantity,
It effectively can quickly improve biochemical reaction rate.
8, the effective component of beverage composition for treating dental erosion of the invention is converted by probiotics, becomes small molecule by macromolecular, can
Human body preferably absorbs, and drug effect is more preferable, and curative effect is faster.In fermentation process, it is excessive to improve fructus hippophae by conversion for the excessive sheep flower bud of fructus hippophae
The bitter taste of sheep flower bud.
Specific embodiment
The invention will be further elucidated with reference to specific embodiments.It should be understood that these embodiments are merely to illustrate this hair
It is bright rather than limit the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, art technology
Personnel can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Fixed range.
Embodiment 1
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, characterized in that include the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure
2.0MPa, dwell time maintain 300s；Wherein, the mass fraction that fructus hippophae is added is 10 parts, the mass parts that excessive sheep flower bud is added
Number is 30 parts, obtains the excessive sheep flower bud slurries of fructus hippophae, and streptococcus thermophilus fermentation is then added, 24 DEG C of fermentation temperature, ferments 16 days, thermophilic
The streptococcic additional amount of heat is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae, and the excessive sheep flower bud fermentation liquid of fructus hippophae is made；
（2）Ginseng, fructus lycii are cleaned, with clear water impregnate 10 hours after, launch pulper mashing after, then plus cellulase, 45 DEG C
Enzymatic hydrolysis obtains ginseng fructus lycii slurries in 4 hours, wherein the mass fraction that ginseng is added is 45 parts, and the mass fraction that fructus lycii is added is
90 parts.
（3）After ginseng fructus lycii slurries are sterilized, it is cooled to 4 DEG C of inoculation probiotics and carries out heat-preservation fermentation, probiotics is
Saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis, saccharomycete, bifidobacterium lactis and the quality of bacillus subtilis
Number ratio is 4:2:4；Wherein, the additional amount of saccharomycete is the 0.2wt% of ginseng wolfberry fruit syrup liquid, and fermentation time is 30 hours, the
Two-stage fermentation temperature is 6 DEG C, and fermentation time is 60 hours；Then the excessive sheep flower bud fermentation liquid of fructus hippophae, phase III fermentation is added
Temperature is 20 DEG C, and fermentation time is 60 hours.
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, and colloid mill revolving speed is
90000r/min, then pressurization progress homogeneous is broken, and it is 1.5MPa, 10 DEG C of temperature control, by matter that homogeneous, which is crushed pressure used,
Number meter is measured, L-carnitine and ginseng fructus lycii slurries are 0.3-8；
（5）Syrup is added and honey is mixed well, the mass fraction that syrup is added is 6 parts, and the mass fraction that honey is added is 5 parts, system
There must be the fructus lycii enzyme beverage of anti-fatigue effect.
Embodiment 2
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, characterized in that include the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure
2.5MPa, dwell time maintain 250s, and mashing obtains the excessive sheep flower bud slurries of fructus hippophae；Wherein, the mass fraction that fructus hippophae is added
It is 5 parts, the mass fraction that excessive sheep flower bud is added is 40 parts；The excessive sheep flower bud slurries of fructus hippophae are obtained, streptococcus thermophilus fermentation is then added,
It 23 DEG C of fermentation temperature, ferments 17 days, the additional amount of streptococcus thermophilus is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae, is made
The excessive sheep flower bud fermentation liquid of fructus hippophae；
（2）Ginseng, fructus lycii are cleaned, with clear water impregnate 5 hours after, launch pulper mashing after, then plus cellulase, 45 DEG C of enzymes
Solution obtains ginseng fructus lycii slurries in 4 hours, wherein the mass fraction that ginseng is added is 25 parts, and the mass fraction that fructus lycii is added is 60
Part.
（3）After ginseng fructus lycii slurries are sterilized, it is cooled to 2 DEG C of inoculation probiotics and carries out heat-preservation fermentation, probiotics is
Saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis, saccharomycete, bifidobacterium lactis and the quality of bacillus subtilis
Number ratio is 2:3:2, wherein the additional amount of saccharomycete is the 0.2wt% of ginseng wolfberry fruit syrup liquid；Fermentation time is 50 hours, the
Two-stage fermentation temperature is 10 DEG C, and fermentation time is 35 hours；Then the excessive sheep flower bud fermentation liquid of fructus hippophae, phase III fermentation is added
Temperature is 15 DEG C, and fermentation time is 40 hours.
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, and colloid mill revolving speed is
5000r/min, then pressurization progress homogeneous is broken, and it is 2MPa, 25 DEG C of temperature control, by mass parts that homogeneous, which is crushed pressure used,
Number meter, L-carnitine and ginseng fructus lycii slurries are 0.3:6；
（5）Syrup is added and honey is mixed well, the mass fraction that syrup is added is 4 parts, and the mass fraction that honey is added is 3 parts, system
There must be the fructus lycii enzyme beverage of anti-fatigue effect；The fructus lycii enzyme beverage with anti-fatigue effect is made.
Embodiment 3
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, characterized in that include the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure
2.2MPa, dwell time maintain 290s, and mashing obtains the excessive sheep flower bud slurries of fructus hippophae；Wherein, the mass fraction that fructus hippophae is added
It is 8 parts, the mass fraction that excessive sheep flower bud is added is 35 parts；The excessive sheep flower bud slurries of fructus hippophae are obtained, streptococcus thermophilus fermentation is then added,
It 22 DEG C of fermentation temperature, ferments 18 days, the additional amount of streptococcus thermophilus is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae, is made
The excessive sheep flower bud fermentation liquid of fructus hippophae；
（2）Ginseng, fructus lycii are cleaned, with clear water impregnate 8 hours after, launch pulper mashing after, then plus cellulase, 45 DEG C of enzymes
Solution obtains ginseng fructus lycii slurries in 4 hours, wherein the mass fraction that ginseng is added is 35 parts, and the mass fraction that fructus lycii is added is 70
Part.
（3）After ginseng fructus lycii slurries are sterilized, it is cooled to 3 DEG C of inoculation probiotics and carries out heat-preservation fermentation, probiotics is
Saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis, saccharomycete, bifidobacterium lactis and the quality of bacillus subtilis
Number ratio is 3:2.5:3, wherein the additional amount of saccharomycete is the 0.2wt% of ginseng wolfberry fruit syrup liquid；Fermentation time is 40 hours,
Second stage fermentation temperature is 8 DEG C, and fermentation time is 45 hours；Then the excessive sheep flower bud fermentation liquid of fructus hippophae, phase III hair is added
Ferment temperature is 18 DEG C, and fermentation time is 50 hours.
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, and colloid mill revolving speed is
20000r/min, then pressurization progress homogeneous is broken, and it is 1.8MPa, 15 DEG C of temperature control, by matter that homogeneous, which is crushed pressure used,
Number meter is measured, L-carnitine and ginseng fructus lycii slurries are 0.3:5；
（5）Syrup is added and honey is mixed well, the mass fraction that syrup is added is 5 parts, and the mass fraction that honey is added is 4 parts, system
There must be the fructus lycii enzyme beverage of anti-fatigue effect；The fructus lycii enzyme beverage with anti-fatigue effect is made.
Embodiment 4
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, characterized in that include the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure
2.4MPa, dwell time maintain 260s, and mashing obtains the excessive sheep flower bud slurries of fructus hippophae；Wherein, the mass fraction that fructus hippophae is added
It is 7 parts, the mass fraction that excessive sheep flower bud is added is 38 parts；The excessive sheep flower bud slurries of fructus hippophae are obtained, streptococcus thermophilus fermentation is then added,
It 20 DEG C of fermentation temperature, ferments 20 days, the additional amount of streptococcus thermophilus is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae, is made
The excessive sheep flower bud fermentation liquid of fructus hippophae；
（2）Ginseng, fructus lycii are cleaned, after being impregnated 9 hours with clear water, add cellulase, 45 DEG C of enzymes again after launching pulper mashing
Solution obtains ginseng fructus lycii slurries in 4 hours, wherein the mass fraction that ginseng is added is 35 parts, and the mass fraction that fructus lycii is added is 70
Part.
（3）After ginseng fructus lycii slurries are sterilized, 3 DEG C are cooled to, inoculation probiotics carries out heat-preservation fermentation, and probiotics is
Saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis, saccharomycete, bifidobacterium lactis and the quality of bacillus subtilis
Number ratio is 3:2.5:3, wherein the additional amount of saccharomycete is the 0.2wt% of ginseng wolfberry fruit syrup liquid；Fermentation time is 40 hours,
Second stage fermentation temperature is 9 DEG C, and fermentation time is 50 hours；Then the excessive sheep flower bud fermentation liquid of fructus hippophae, phase III hair is added
Ferment temperature is 18 DEG C, and fermentation time is 50 hours.
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, and colloid mill revolving speed is
40000r/min, then pressurization progress homogeneous is broken, and it is 1.8MPa, 22 DEG C of temperature control, by matter that homogeneous, which is crushed pressure used,
Number meter is measured, L-carnitine and ginseng fructus lycii slurries are 0.3:7；
（5）Syrup is added and honey is mixed well, the mass fraction that syrup is added is 5 parts, and the mass fraction that honey is added is 4 parts, system
There must be the fructus lycii enzyme beverage of anti-fatigue effect.
Embodiment 5
A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, characterized in that include the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure
2.2MPa, dwell time maintain 270s, and mashing obtains the excessive sheep flower bud slurries of fructus hippophae；Wherein, the mass fraction that fructus hippophae is added
It is 8 parts, the mass fraction that excessive sheep flower bud is added is 35 parts；The excessive sheep flower bud slurries of fructus hippophae are obtained, streptococcus thermophilus fermentation is then added,
It 25 DEG C of fermentation temperature, ferments 15 days, the additional amount of streptococcus thermophilus is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae, is made
The excessive sheep flower bud fermentation liquid of fructus hippophae；
（2）Ginseng, fructus lycii are cleaned, with clear water impregnate 8 hours after, launch pulper mashing after, then plus cellulase, 45 DEG C of enzymes
Solution obtains ginseng fructus lycii slurries in 4 hours, wherein the mass fraction that ginseng is added is 32 parts, and the mass fraction that fructus lycii is added is 65
Part.
（3）After ginseng fructus lycii slurries are sterilized, it is cooled to 3 DEG C of inoculation probiotics and carries out heat-preservation fermentation, probiotics is
Saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis, saccharomycete, bifidobacterium lactis and the quality of bacillus subtilis
Number ratio is 3:2.5:3, wherein the additional amount of saccharomycete is the 0.2wt% of ginseng wolfberry fruit syrup liquid；Fermentation time is 40 hours,
Second stage fermentation temperature is 8 DEG C, and fermentation time is 50 hours；Then the excessive sheep flower bud fermentation liquid of fructus hippophae, phase III hair is added
Ferment temperature is 190 DEG C, and fermentation time is 50 hours.
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, and colloid mill revolving speed is
60000r/min, then pressurization progress homogeneous is broken, and it is 1.8MPa, 25 DEG C of temperature control, by matter that homogeneous, which is crushed pressure used,
Number meter is measured, L-carnitine and ginseng fructus lycii slurries are 0.3:7；
（5）Syrup is added and honey is mixed well, the mass fraction that syrup is added is 5 parts, and the mass fraction that honey is added is 4 parts, system
There must be the fructus lycii enzyme beverage of anti-fatigue effect；The fructus lycii enzyme beverage with anti-fatigue effect is made.
Claims (9)
1. a kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect, characterized in that include the following steps：
（1）Fructus hippophae, excessive sheep flower bud are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.0-
2.5MPa, dwell time maintain 250-300s, obtain the excessive sheep flower bud slurries of fructus hippophae, streptococcus thermophilus fermentation is then added, hair
20-25 DEG C of ferment temperature is fermented 15-20 days, and the additional amount of streptococcus thermophilus is the 0.15wt% of the excessive sheep flower bud grind slurries quality of fructus hippophae,
The excessive sheep flower bud fermentation liquid of fructus hippophae is made；
（2）Ginseng, fructus lycii are cleaned, after being impregnated 5-10 hours with clear water, add cellulase degradation again after launching pulper mashing
Obtain ginseng fructus lycii slurries；
（3）After ginseng fructus lycii slurries are sterilized, it is cooled to 2~4 DEG C of inoculation probiotics and carries out heat-preservation fermentation, fermentation time is
30~50 hours, second stage fermentation temperature was 6~10 DEG C, and fermentation time is 35~60 hours；Then the excessive sheep of fructus hippophae is added
Flower bud fermentation liquid, phase III fermentation temperature are 15~20 DEG C, and fermentation time is 40~60 hours；
（4）L-carnitine is added, colloid mill grinding is crossed, then pressurization progress homogeneous is broken, according to the mass fraction, L-carnitine
It is 0.3 with ginseng fructus lycii slurries:5-8；
（5）Syrup is added and honey is mixed well；The fructus lycii enzyme beverage with anti-fatigue effect is made.
2. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 1, feature exist
In the mass fraction that the fructus hippophae is added is 5-10 parts, and the mass fraction that excessive sheep flower bud is added is 30-40 parts.
3. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 1, feature exist
In the mass fraction that the ginseng is added is 25-45 parts, and the mass fraction that fructus lycii is added is 60-90 parts.
4. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 1, feature exist
In the mass fraction that the syrup is added is 4-6 parts, and the mass fraction that honey is added is 3-5 parts.
5. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 1, feature exist
In the probiotics is saccharomycete, bifidobacterium lactis and the Mixed Microbes of bacillus subtilis.
6. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 5, feature exist
In the saccharomycete, bifidobacterium lactis and the mass fraction of bacillus subtilis ratio are 2~4:2~3:2~4.
7. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 1, feature exist
In the condition that cellulase degradation is added is 45 DEG C and digests 4 hours.
8. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 3, feature exist
In the colloid mill revolving speed is 5000-90000r/min.
9. a kind of preparation method of fructus lycii enzyme beverage with anti-fatigue effect according to claim 3, feature exist
In it is 1.5-2MPa that the homogeneous, which is crushed pressure used, and temperature controls 10-25 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663940A (en) * | 2019-10-21 | 2020-01-10 | 上海共得健康科技集团有限公司 | Mulberry and wolfberry enzyme and preparation method thereof |
| CN110810829A (en) * | 2019-11-27 | 2020-02-21 | 黑龙江惊哲森林食品集团有限公司 | Ginseng anti-fatigue enzyme and preparation method thereof |
| CN117099892A (en) * | 2023-10-20 | 2023-11-24 | 山东向日葵生物工程有限公司 | Anti-fatigue fermented beverage containing bifidobacterium lactis SF-B21 and preparation process thereof |
-
2018
- 2018-07-10 CN CN201810747920.8A patent/CN108850758A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663940A (en) * | 2019-10-21 | 2020-01-10 | 上海共得健康科技集团有限公司 | Mulberry and wolfberry enzyme and preparation method thereof |
| CN110810829A (en) * | 2019-11-27 | 2020-02-21 | 黑龙江惊哲森林食品集团有限公司 | Ginseng anti-fatigue enzyme and preparation method thereof |
| CN117099892A (en) * | 2023-10-20 | 2023-11-24 | 山东向日葵生物工程有限公司 | Anti-fatigue fermented beverage containing bifidobacterium lactis SF-B21 and preparation process thereof |
| CN117099892B (en) * | 2023-10-20 | 2023-12-22 | 山东向日葵生物工程有限公司 | Anti-fatigue fermented beverage containing bifidobacterium lactis SF-B21 and preparation process thereof |
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