CN108850759A - A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel - Google Patents
A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel Download PDFInfo
- Publication number
- CN108850759A CN108850759A CN201810747922.7A CN201810747922A CN108850759A CN 108850759 A CN108850759 A CN 108850759A CN 201810747922 A CN201810747922 A CN 201810747922A CN 108850759 A CN108850759 A CN 108850759A
- Authority
- CN
- China
- Prior art keywords
- fructus lycii
- fermentation
- banana
- function
- peach kernel
- 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- Withdrawn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
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 38
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 230000002040 relaxant effect Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 109
- 230000004151 fermentation Effects 0.000 claims abstract description 109
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 55
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 54
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 54
- 235000020224 almond Nutrition 0.000 claims abstract description 54
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 45
- 239000002002 slurry Substances 0.000 claims abstract description 39
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 37
- 229940088598 enzyme Drugs 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 34
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 240000005809 Prunus persica Species 0.000 claims abstract description 21
- 239000006041 probiotic Substances 0.000 claims abstract description 21
- 235000018291 probiotics Nutrition 0.000 claims abstract description 20
- 244000241872 Lycium chinense Species 0.000 claims abstract description 19
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 19
- 239000000084 colloidal system Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 238000005360 mashing Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
- 241000234295 Musa Species 0.000 claims abstract description 9
- 238000005422 blasting Methods 0.000 claims abstract description 9
- 229940106157 cellulase Drugs 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 230000015556 catabolic process Effects 0.000 claims abstract description 5
- 238000006731 degradation reaction Methods 0.000 claims abstract description 5
- 244000063299 Bacillus subtilis Species 0.000 claims description 16
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 16
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 16
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 16
- 238000011081 inoculation Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 13
- 230000013872 defecation Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000002207 metabolite Substances 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000006870 function Effects 0.000 description 27
- 241000894006 Bacteria Species 0.000 description 9
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 9
- 229910052711 selenium Inorganic materials 0.000 description 9
- 239000011669 selenium Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 230000006378 damage Effects 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 235000019985 fermented beverage Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008485 antagonism Effects 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 229960003237 betaine Drugs 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 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 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- DMASLKHVQRHNES-FKKUPVFPSA-N beta-cryptoxanthin Chemical compound C([C@H](O)CC=1C)C(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 DMASLKHVQRHNES-FKKUPVFPSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000004413 cardiac myocyte Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019244 cryptoxanthin Nutrition 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000003212 lipotrophic effect Effects 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(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\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 231100000255 pathogenic effect Toxicity 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000001453 quaternary ammonium group Chemical group 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 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
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll 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=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 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
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The preparation method for the fructus lycii enzyme beverage with function of relaxing bowel that the present invention relates to a kind of, includes the following steps：Peach kernel, almond are cleaned, after launching pulper mashing, the processing of steam blasting tank is put into, obtains peach kernel almond slurries and saccharomycetes to make fermentation then is added, peach kernel almonds fermentation liquid is made；Banana, fructus lycii are cleaned, after being impregnated with clear water, cross colloid mill grinding, then it is broken to carry out homogeneous for pressurization, then plus cellulase degradation obtain banana fructus lycii slurries；After banana fructus lycii slurries are sterilized, three sections of heat-preservation fermentations are carried out, banana fermentation Chinese wolfberry fruit liquid is made, after peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, adds syrup and honey is mixed well, the fructus lycii enzyme beverage with function of relaxing bowel is made.The present invention is carried out fermentation respectively and generates metabolite and the probiotics that spreads cultivation, product is made to have the health-care effect of relax bowel and defecation using raw materials such as peach kernel, jujube, almond, 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 function of relaxing bowel
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 Chinese holly with function of relaxing bowel is effectively prepared
Qi ferment is the current technical issues that need to address.
Summary of the invention
It is a kind of with function of relaxing bowel the technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide
Fructus lycii enzyme beverage preparation method.In fructus lycii enzyme beverage of the invention, using originals such as peach kernel, jujube, almond, fructus lyciis
Material carries out fermentation respectively and generates metabolite and the probiotics that spreads cultivation, product is made to have the health-care effect of relax bowel and defecation.
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 function of relaxing bowel, includes the following steps：
（1）Peach kernel, almond are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 3.0-
3.5Mpa, dwell time maintain 150-200s, and saccharomycetes to make fermentation is then added, 20-25 DEG C of fermentation temperature, ferments 15-20 days,
The additional amount of saccharomycete is the 0.3wt% of peach kernel almond grind slurries quality, and peach kernel almonds fermentation liquid is made；
（2）Banana, fructus lycii are cleaned, after being impregnated 5-10 hours with clear water, cross colloid mill grinding, then it is broken to carry out homogeneous for pressurization
It is broken, then plus cellulase degradation obtain banana fructus lycii slurries；
（3）After banana 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；Phase III fermentation temperature is
15~20 DEG C, fermentation time is 40~60 hours, and banana fermentation Chinese wolfberry fruit liquid is made.
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is
3:5-8；
（5）Syrup is added and honey is mixed well；The fructus lycii enzyme beverage with function of relaxing bowel is made.
Further, the mass fraction that the peach kernel is added is 5-10 parts, and the mass fraction that almond is added is 30-40 parts.
Further, the mass fraction that the banana 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：
Almond, bitter, slightly warm in nature；Return lung, large intestine channel.It is with relax bowel and defecation, relieving cough and asthma effect.It can be used for gas of coughing
Asthma, fullness sensation in chest abundant expectoration, dry constipation of intestines.
Peach kernel, bitter but sweet flavor are mild-natured.Return heart, liver, large intestine, lung, the spleen channel.It is with promoting blood circulation, the effect of relax bowel and defecation.
It can be used for menostasis, dysmenorrhea , wei lump in the abdomen lump in the abdomen, injury from falling down, dry constipation of intestines.Pyreticosis stores blood, wandering arthritis, malaria, hemotoncus pain.
Fruit juice：The carbon source of the offers such as fructus lycii, banana fermentation, while the mouth as natural flavoring agent improvement fermented beverage
Sense, contained organic acid, vitamin are 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, is made
It is greatly improved with effect.Using preparation method of the present invention, composition quality stable homogeneous obtained can be saved longer
Time, it is unique in taste, can directly drink, it can also be used to it is anti-oxidant, improve immunity drinks preparation.
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, needed for banana fermentation Chinese wolfberry fruit liquid of the invention and peach kernel almonds fermentation liquid composite enzyme contain simultaneously in 7 kinds of human bodies
The enzyme wanted makes plant fermentation object have the synergistic effect for preferably promoting metabolism in vivo, decomposing noxious material；The plant fermentation object
Containing high activity complex enzyme enzyme, action condition is wide in range, and adaptability is good, there is good stability, resistance to acid and alkali and heat-resisting quantity, can have
Quickly improve biochemical reaction rate in effect ground.
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, peach kernel almond improves the hardship of peach kernel almond by conversion
Taste.
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 function of relaxing bowel, characterized in that include the following steps：
（1）Peach kernel, almond are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.0Mpa is protected
The pressure time maintains 300s；Wherein, the mass fraction that peach kernel is added is 10 parts, and the mass fraction that almond is added is 30 parts, is obtained
Then peach kernel almond slurries are added saccharomycetes to make fermentation, 24 DEG C of fermentation temperature, ferment 16 days, the additional amount of saccharomycete is peach kernel apricot
Peach kernel almonds fermentation liquid is made in the 0.3wt% of benevolence grind slurries quality；
（2）Banana, fructus lycii are cleaned, after being impregnated 10 hours with clear water, cross colloid mill grinding, colloid mill revolving speed is 90000r/
Min, then pressurization progress homogeneous is broken, and it is 1.5MPa, 10 DEG C of temperature control, then plus cellulose that homogeneous, which is crushed pressure used,
Enzyme, 45 DEG C of enzymatic hydrolysis obtain banana fructus lycii slurries in 4 hours, wherein the mass fraction that banana is added is 45 parts, the quality that fructus lycii is added
Number is 90 parts.
（3）After banana 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 banana fructus lycii slurries, and fermentation time is 30 hours, the
Two-stage fermentation temperature is 6 DEG C, and fermentation time is 60 hours；Phase III fermentation temperature is 20 DEG C, and fermentation time is 60 hours,
Banana fermentation Chinese wolfberry fruit liquid is made.
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is
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 function of relaxing bowel.
Embodiment 2
A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel, characterized in that include the following steps：
（1）Peach kernel, almond are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.5Mpa is protected
The pressure time maintains 250s, and mashing obtains peach kernel almond slurries；Wherein, the mass fraction that peach kernel is added is 5 parts, what almond was added
Mass fraction is 40 parts；Peach kernel almond slurries are obtained, saccharomycetes to make fermentation is then added, 23 DEG C of fermentation temperature, ferments 17 days, yeast
The additional amount of bacterium is the 0.3wt% of peach kernel almond grind slurries quality, and peach kernel almonds fermentation liquid is made；
（2）Banana, fructus lycii to be cleaned, after being impregnated 5 hours with clear water, cross colloid mill grinding, colloid mill revolving speed is 5000r/min,
Then pressurization carries out that homogeneous is broken, and it is 2MPa that homogeneous, which is crushed pressure used, and temperature controls 25 DEG C, then plus cellulase, 45 DEG C
Enzymatic hydrolysis obtains banana fructus lycii slurries in 4 hours, wherein the mass fraction that banana is added is 25 parts, and the mass fraction that fructus lycii is added is
60 parts.
（3）After banana 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 banana fructus lycii slurries；Fermentation time is 50 hours, the
Two-stage fermentation temperature is 10 DEG C, and fermentation time is 35 hours；Phase III fermentation temperature is 15 DEG C, and fermentation time is 40 small
When, banana fermentation Chinese wolfberry fruit liquid is made.
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is
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 function of relaxing bowel；The fructus lycii enzyme beverage with function of relaxing bowel is made.
Embodiment 3
A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel, characterized in that include the following steps：
（1）Peach kernel, almond are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.2Mpa is protected
The pressure time maintains 290s, and mashing obtains peach kernel almond slurries；Wherein, the mass fraction that peach kernel is added is 8 parts, what almond was added
Mass fraction is 35 parts；Peach kernel almond slurries are obtained, saccharomycetes to make fermentation is then added, 22 DEG C of fermentation temperature, ferments 18 days, yeast
The additional amount of bacterium is the 0.3wt% of peach kernel almond grind slurries quality, and peach kernel almonds fermentation liquid is made；
（2）Banana, fructus lycii to be cleaned, after being impregnated 8 hours with clear water, cross colloid mill grinding, colloid mill revolving speed is 20000r/min,
Then pressurization carries out that homogeneous is broken, and it is 1.8MPa that homogeneous, which is crushed pressure used, and temperature controls 15 DEG C, then plus cellulase, 45
DEG C enzymatic hydrolysis obtains banana fructus lycii slurries in 4 hours, wherein the mass fraction that banana is added is 35 parts, the mass fraction that fructus lycii is added
It is 70 parts.
（3）After banana 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 banana fructus lycii slurries；Fermentation time is 40 hours,
Second stage fermentation temperature is 8 DEG C, and fermentation time is 45 hours；Phase III fermentation temperature is 18 DEG C, and fermentation time is 50 small
When, banana fermentation Chinese wolfberry fruit liquid is made.
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is
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 function of relaxing bowel；The fructus lycii enzyme beverage with function of relaxing bowel is made.
Embodiment 4
A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel, characterized in that include the following steps：
（1）Peach kernel, almond are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.4Mpa is protected
The pressure time maintains 260s, and mashing obtains peach kernel almond slurries；Wherein, the mass fraction that peach kernel is added is 7 parts, what almond was added
Mass fraction is 38 parts；Peach kernel almond slurries are obtained, saccharomycetes to make fermentation is then added, 20 DEG C of fermentation temperature, ferments 20 days, yeast
The additional amount of bacterium is the 0.3wt% of peach kernel almond grind slurries quality, and peach kernel almonds fermentation liquid is made；
（2）Banana, fructus lycii to be cleaned, after being impregnated 9 hours with clear water, cross colloid mill grinding, colloid mill revolving speed is 40000r/min,
Then pressurization carries out that homogeneous is broken, and it is 1.8MPa that homogeneous, which is crushed pressure used, and temperature controls 22 DEG C, then plus cellulase, 45
DEG C enzymatic hydrolysis obtains banana fructus lycii slurries in 4 hours, wherein the mass fraction that banana is added is 35 parts, the mass fraction that fructus lycii is added
It is 70 parts.
（3）After banana 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 banana fructus lycii slurries；Fermentation time is 40 hours,
Second stage fermentation temperature is 9 DEG C, and fermentation time is 50 hours；Phase III fermentation temperature is 18 DEG C, and fermentation time is 50 small
When, banana fermentation Chinese wolfberry fruit liquid is made.
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is
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 function of relaxing bowel.
Embodiment 5
A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel, characterized in that include the following steps：
（1）Peach kernel, almond are cleaned, after launching pulper mashing, are put into the processing of steam blasting tank, burst pressure 2.2Mpa is protected
The pressure time maintains 270s, and mashing obtains peach kernel almond slurries；Wherein, the mass fraction that peach kernel is added is 8 parts, what almond was added
Mass fraction is 35 parts；Peach kernel almond slurries are obtained, saccharomycetes to make fermentation is then added, 25 DEG C of fermentation temperature, ferments 15 days, yeast
The additional amount of bacterium is the 0.3wt% of peach kernel almond grind slurries quality, and peach kernel almonds fermentation liquid is made；
（2）Banana, fructus lycii to be cleaned, after being impregnated 8 hours with clear water, cross colloid mill grinding, colloid mill revolving speed is 60000r/min,
Then pressurization carries out that homogeneous is broken, and it is 1.8MPa that homogeneous, which is crushed pressure used, and temperature controls 25 DEG C, then plus cellulase, 45
DEG C enzymatic hydrolysis obtains banana fructus lycii slurries in 4 hours, wherein the mass fraction that banana is added is 32 parts, the mass fraction that fructus lycii is added
It is 65 parts.
（3）After banana 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 banana fructus lycii slurries；Fermentation time is 40 hours,
Second stage fermentation temperature is 8 DEG C, and fermentation time is 50 hours；Phase III fermentation temperature is 190 DEG C, and fermentation time is 50 small
When, banana fermentation Chinese wolfberry fruit liquid is made.
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is
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 function of relaxing bowel；The fructus lycii enzyme beverage with function of relaxing bowel is made.
Claims (9)
1. a kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel, characterized in that include the following steps：
（1）Peach kernel, almond 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 peach kernel almond slurries, and saccharomycetes to make fermentation, fermentation temperature 20- is then added
It 25 DEG C, ferments 15-20 days, the additional amount of saccharomycete is the 0.3wt% of peach kernel almond grind slurries quality, and peach kernel almonds fermentation liquid is made；
（2）Banana, fructus lycii are cleaned, after being impregnated 5-10 hours with clear water, cross colloid mill grinding, then it is broken to carry out homogeneous for pressurization
It is broken, then plus cellulase degradation obtain banana fructus lycii slurries；
（3）After banana 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；Phase III fermentation temperature is
15~20 DEG C, fermentation time is 40~60 hours, and banana fermentation Chinese wolfberry fruit liquid is made；
（4）Peach kernel almonds fermentation liquid is mixed with banana fermentation Chinese wolfberry fruit liquid, according to the mass fraction, the mixed proportion of the two is 3:5-
8；
（5）Syrup is added and honey is mixed well；The fructus lycii enzyme beverage with function of relaxing bowel is made.
2. a kind of preparation method of fructus lycii enzyme beverage with function of relaxing bowel according to claim 1, feature
It is, the mass fraction that the peach kernel is added is 5-10 parts, and the mass fraction that almond is added is 30-40 parts.
3. a kind of preparation method of fructus lycii enzyme beverage with function of relaxing bowel according to claim 1, feature
It is, the mass fraction that the banana 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 function of relaxing bowel according to claim 1, feature
It is, 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 function of relaxing bowel according to claim 1, feature
It is, 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 function of relaxing bowel according to claim 5, feature
It is, 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 function of relaxing bowel according to claim 1, feature
It is, 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 function of relaxing bowel according to claim 3, feature
It is, the colloid mill revolving speed is 5000-90000r/min.
9. a kind of preparation method of fructus lycii enzyme beverage with function of relaxing bowel according to claim 3, feature
It is, it is 1.5-2MPa that the homogeneous, which is crushed pressure used, and temperature controls 10-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810747922.7A CN108850759A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810747922.7A CN108850759A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850759A true CN108850759A (en) | 2018-11-23 |
Family
ID=64300268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810747922.7A Withdrawn CN108850759A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850759A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800971A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Nut enzyme powder and preparation method thereof |
| CN111165808A (en) * | 2020-03-11 | 2020-05-19 | 厦门旗腾文化传媒有限公司 | Comprehensively fermented titanium oligosaccharide fruit oral liquid and preparation method thereof |
| CN111903885A (en) * | 2020-08-24 | 2020-11-10 | 南京康普生物技术有限公司 | Chinese wolfberry enzyme beverage with bowel relaxing function and preparation method thereof |
-
2018
- 2018-07-10 CN CN201810747922.7A patent/CN108850759A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800971A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Nut enzyme powder and preparation method thereof |
| CN111165808A (en) * | 2020-03-11 | 2020-05-19 | 厦门旗腾文化传媒有限公司 | Comprehensively fermented titanium oligosaccharide fruit oral liquid and preparation method thereof |
| CN111903885A (en) * | 2020-08-24 | 2020-11-10 | 南京康普生物技术有限公司 | Chinese wolfberry enzyme beverage with bowel relaxing function and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824548B (en) | Matrimony vine compound health ferment and preparation method thereof | |
| CN108850760A (en) | A kind of preparation method of the fructus lycii enzyme beverage with relieving alcoholism and protecting liver | |
| CN106135977B (en) | Production method of calcium fruit powder with functions of supplementing calcium and improving eyesight | |
| CN106173773A (en) | A kind of ferment probiotic bacteria solid beverage and preparation method thereof | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| KR101132392B1 (en) | Fermented Placenta Compositin and Use Thereof | |
| CN104770731A (en) | Cynomorium songaricum ferment and preparation technology thereof | |
| CN108850759A (en) | A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel | |
| CN109123622A (en) | A kind of conditioning health rose fermentation ferment and preparation method thereof | |
| CN108850761A (en) | A kind of preparation method for the fructus lycii enzyme beverage having stomach invigorating and digestion promoting effects function | |
| CN108850758A (en) | A kind of preparation method of the fructus lycii enzyme beverage with anti-fatigue effect | |
| CN107183457A (en) | A kind of probiotic fruit juice beverage and preparation method thereof | |
| CN107594109A (en) | A kind of pet drinks enzyme liquid and preparation method thereof | |
| CN107173656A (en) | A kind of Chinese medicine fruits and vegetables probiotics fermented beverage and preparation method thereof | |
| KR20230037529A (en) | Preparation method of ingredients powder fermented by lactic acid bacteria | |
| CN106234862A (en) | A kind of functional drinks preparation method rich in selenium and strontium | |
| CN107712879A (en) | A kind of preparation method of low sugar activity matrimony vine ferment | |
| CN108850756A (en) | A kind of preparation method of the fructus lycii enzyme beverage with waste-discharging and youth-keeping function | |
| CN103122294B (en) | Wine containing SOD (Superoxide Dismutase) component and preparation method thereof | |
| KR100977849B1 (en) | Composition for Juice of Fruits and Vegetables Containing Kimchi's Lactic Acid Bacterias | |
| KR101945207B1 (en) | Method for manufacturing a composition for enhancing intestinal environment and composition manufactured by the method | |
| KR20200058174A (en) | Manufacture method of spirulina extracts | |
| CN108850757A (en) | A kind of preparation method of the fructus lycii enzyme beverage with antitoxic heart-soothing and sedative function | |
| CN107822122A (en) | A kind of rhodiola root ferment and preparation method thereof | |
| CN107125527A (en) | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof |
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: 20181123 |
|
| WW01 | Invention patent application withdrawn after publication |