CN109601799A - 一种肉苁蓉酵素饮品的制备方法 - Google Patents
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Abstract
本发明涉及一种肉苁蓉酵素饮品的制备方法,取肉苁蓉、甜叶菊加水浸泡、煎煮,煎煮液低温真空减压浓缩,灭菌、过滤,滤液为营养液;营养液加红糖混合均匀得培养液;培养液置发酵罐内冷却,接种根霉菌、红曲米菌种,后密封发酵3‑6个月,发酵温度35‑37℃,即得饮品。本发明采用肉苁蓉、甜叶菊为营养液培养基,以根霉菌和红曲米菌复合发酵为转化工具,采用传统深层液态发酵工艺,能提高原有肉苁蓉的功效和发酵菌发酵产生的活性物质,安全无毒,所得饮品为纯天然发酵后的代谢产物,不含任何防腐剂,营养价值高,具有壮阳、抗氧化、抗衰老、提高免疫力、增强记忆力等多种功效。
Description
技术领域
本发明属于食品加工领域,具体涉及一种肉苁蓉酵素饮品的制备方法。
背景技术
肉苁蓉(学名:Cistanche deserticola Ma),别名疆芸、寸芸、苁蓉、查干告亚(蒙语),主产于新疆、内蒙古阿拉善盟,甘肃、宁夏也有分布。肉苁蓉是一种寄生在沙漠树木梭梭根部的寄生植物,从梭梭寄主中吸取养分及水分。素有“沙漠人参”之美誉,具有极高的药用价值,是中国传统的名贵中药材。肉苁蓉在历史上就被西域各国作为上贡朝廷的珍品,也是历代补肾壮阳类处方中使用频度最高的补益药物之一。肉质茎含肉苁蓉甙(cistanoside)A、B、C、H,洋丁香酚甙(acteoside),2-乙酰基洋丁香酚甙(2-acetylacteoside),海胆甙(echinacoside)七种苯乙醇甙成分,还含鹅掌楸甙(lirio-dendrin),8-表马钱子甙酸(8-epiloganic acid),胡萝卜甙(daucos-terol),甜菜碱(betaine),β-谷甾醇(β-sitosterol),甘露醇(mannitol),N,N-二甲基甘按酸甲酯(N,N-dimethylglycinemethyl ester)和苯丙氨酸(phenylalanine),缬氨酸(valine),亮氨酸(leucine),异亮氨酸(isoleacine),赖氨酸(lysine),苏氨酸(serine)等十五种氨基酸及琥珀酸(succinic acid),三十烷醇(TCMLIBiacontanol),多糖类。具有壮阳、抗氧化、抗衰老、提高免疫力、增强记忆力等多种功能。古代文献有许多记载,其中《本草纲目》记载“此物补而不峻,故有从容字号。”《本草汇言》记载“肉苁蓉,养命门,滋肾气,补精血之药也。男子丹元虚冷而阳道久沉,妇人冲任失调而阴气不治,此乃平补之剂,温而不热,补而不峻,暖而不燥,滑而***,故有从容之名。”《本经》记载“主五劳七伤,补中,除茎中寒热痛,养五脏,强阴,益精气,妇人症瘕。”等等。肉苁蓉常见的食用方法有泡酒、泡水、熬汤以及与其他食材药材搭配食用等。这些食用方法均无法充分地吸收肉苁蓉的营养成分,造成资源的浪费。而目前针对肉苁蓉开发的各类附属产品以及它们的生产工艺又无法达到充分利用肉苁蓉的目的,研发一种肉苁蓉酵素的制备方法以克服现有技术的不足显得尤其重要。
现有技术存有将肉苁蓉制备成营养、保健食品的方法,如:《一种锁阳肉苁蓉组合物及其制备方法》(中国专利申请号CN103960668A)公开了一种含有肉苁蓉的组合物,其采用粒径在1-150微米的肉苁蓉粉末。《营养保健食品及其制法》(中国专利申请号CN1483450A)公开了一种含有肉苁蓉的营养保健食品,其中将肉苁蓉与部分其它原料混合,加入乙醇浸、提取,然后经干燥、粉碎等工序压制成片。《一种含有肉苁蓉酵素的食品及其制备工艺》(中国专利申请号CN201510220439)公开了食品所含有的肉苁蓉酵素是以肉苁蓉为核心基质,通过现代生物发酵技术而得。《一种肉苁蓉无酒精啤酒饮料及其制备方法》(中国专利申请号CN201510208132)提供一种具有保健功能供驾驶员饮用的无醇啤酒饮料,是在原料选用上加入肉苁蓉提取物制备得到。等等。
发明内容
本发明的目的是针对上述现状,旨在提供一种以肉苁蓉、甜叶菊为原料,通过根霉菌、红曲米菌复合发酵后,能提高原有肉苁蓉的功效和发酵菌发酵产生的活性物质,且可长期服用的一种肉苁蓉酵素饮品的制备方法。
本发明目的的实施方式为,一种肉苁蓉酵素饮品的制备方法,具体步骤如下:
1)净选原料:
2)原料提取,将净选、处理后的肉苁蓉50-90克、甜叶菊1-5克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
本发明采用肉苁蓉、甜叶菊为营养液培养基,以根霉菌和红曲米菌复合发酵为转化工具,采用传统深层液态发酵工艺,能提高原有肉苁蓉的功效和发酵菌发酵产生的活性物质,安全无毒,所得饮品为纯天然发酵后的代谢产物,不含任何防腐剂,营养价值高,具有壮阳、抗氧化、抗衰老、提高免疫力、增强记忆力等多种功效。
具体实施方式
本发明采用肉苁蓉、甜叶菊为原料,加水浸泡、煎煮,煎煮液低温真空减压浓缩,灭菌、过滤,滤液为营养液;营养液置于提取罐中,加红糖混合均匀得培养液;培养液置发酵罐内冷却,接种根霉菌、红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
本发明采用根霉菌和红曲米菌种复合发酵,根霉菌、红曲米菌为市售产品。红曲米能产生红色素,是各种无毒染色食物及饮料加色剂,是我国传统的一种对人体身心有益而无害的健康食品。根霉在糖化过程中还能产生少量的有机酸(如乳酸)。肉苁蓉、甜叶菊经根霉菌和红曲米菌复合发酵,在厌氧环境条件下,能产生糖化酶;所得饮品为纯天然发酵后的代谢产物,不含任何防腐剂,营养价值高,具有壮阳、抗氧化、抗衰老、提高免疫力、增强记忆力等多种功效。
下面用具体实施例详述本发明。
实施例1:
1)净选原料,剔除次品、劣品、不地道品种;
2)原料提取,称取肉苁蓉50克、甜叶菊1克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3g根霉菌、8g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
实施例2:同实施例1,不同的是,
2)原料提取,称取肉苁蓉60克、甜叶菊2克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3.5g根霉菌、8.5g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
实施例3:同实施例1,不同的是,
2)原料提取,称取肉苁蓉70克、甜叶菊3克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种4g根霉菌、9g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
实施例4:同实施例1,不同的是,
2)原料提取,称取肉苁蓉80克、甜叶菊4克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种4.5g根霉菌、9.5g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
实施例5:同实施例1,不同的是,
2)原料提取,称取肉苁蓉90克、甜叶菊5克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种5g根霉菌、10g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
Claims (2)
1.一种肉苁蓉酵素饮品的制备方法,其特征在于具体步骤如下:
1)净选原料;
2)原料提取,将净选、处理后的肉苁蓉50-90克、甜叶菊1-5克,置于提取罐中,加水至原料重量的10倍量以上,使原料全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;按1∶5比例再加水煎煮一次,加热至100℃以上,煎煮10-15分钟后,将煎煮液过滤出来;两次煎煮液合并;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10%的红糖混合105℃高温灭菌30分钟,过滤,滤液即为营养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3-5g根霉菌、8-10g红曲米菌种,后密封发酵3-5个月,发酵温度为35-37℃,即得肉苁蓉酵素饮品。
2.根据权利要求1所述的一种肉苁蓉酵素饮品的制备方法,其特征在于:步骤1)净选原料是将肉苁蓉、甜叶菊筛选、除杂后全部浸没在水中,加热水温至100℃以上,煎煮10-15分钟。
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Application publication date: 20190412 |