CN110140909A - 一种刺梨综合酵素及其制备方法 - Google Patents
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- CN110140909A CN110140909A CN201910462171.9A CN201910462171A CN110140909A CN 110140909 A CN110140909 A CN 110140909A CN 201910462171 A CN201910462171 A CN 201910462171A CN 110140909 A CN110140909 A CN 110140909A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种刺梨综合酵素,包括以下重量份的原料:刺梨30‑50份、银杏5‑10份、葡萄10‑20份、人参果10‑15份、山楂5‑10份、柿子5‑10份、雪莲果10‑15份、草莓10‑20份、桃金娘5‑10份。本发明刺梨酵素采用多种原料复配而成,为人体机能提供全面、丰富的营养物质,消费者饮用可增强机体免疫力、满足人体机能多种维生素需求、促进肠胃蠕动、促进肠胃消化、对止咳化痰、润肺具有很好功效、对防癌、抑制癌细胞具有很好作用,非常适合当***公室白领亚健康以及小孩、中老年人群饮用。
Description
技术领域
本发明涉及酵素生产技术领域,具体涉及一种刺梨综合酵素及其制备方法。
背景技术
酵素是指以动物、植物和菌类等为原料,经微生物发酵制得的含有特定生物活性成分的产品。酵素是一种由氨基酸组成的具有特殊生物活性的物质,酵素进入肠胃后可以直接被身体吸收,因此不仅可以减少体内原有酵素的消耗,还可以减轻身体各个器官的负担。而果蔬酵素是植物综合酵素的一种,是酵素制品中通过水果蔬菜等植物原材料发酵获取的酵素制品;果蔬酵素的作用有:1、平衡内分泌***:荷尔蒙、抗体分泌平衡;2、消炎抗菌,增强免疫力;3、净化血液,维持酸碱性体质;4、保护肠道,恢复好肠道;5、帮助制造新细胞,促进细胞新陈代谢。
刺梨的药用价值很高,其花、叶果、籽可入药,有健胃、消食、滋补,止泻的功效。特别是刺梨富含超氧化物歧化酶(简称SOD),SOD是国际公认具有抗衰、防癌作用的活性物质,还具有抗病毒、抗辐射的作用,在心血管、消化***和各种肿瘤疾病防治方面,应用十分广泛。
现有刺梨酵素原料组成较为简单,不能为人体机能提供全面、丰富的营养,保健价值低,同时刺梨酵素发酵较为简单,发酵后SOD活性不高,对酵素整体品质影响很大。
现有中国专利文献公开号:CN1109363165A公开了一种刺梨酵素,由如下重量份的原料组成:蜂蜜0.5-2份,刺梨2-5份,纯净水8-12份,该酵素单采用刺梨作为原料,在营养组成上不丰富,口感上欠佳。
中国专利文献公开号:CN106307532A公开了一种刺梨复合酵素及其制备方法,涉及食品加工领域,该制备方法采用以下原料配比及工艺制备,一种刺梨复合酵素及其制备方法,按质量配比计,所述酵素的原料配比为:刺梨50-100份,火棘果10-30份,灵芝1-15份,调味剂3-8份,原料的挑选,清洗:将所有原料里的杂质,霉变原料挑选出来,用无菌纯净水将原料冲洗干净;将原料切碎,灵芝需要磨制成粉末;将切碎后的原料混合均匀,使灵芝粉末均匀的混在原料里面;把混合好的原料放入经过消毒灭菌的发酵桶内;把装好混合原料的发酵桶密封,避光保存,每两天缓慢搅拌一次,发酵桶保存环境温度应为20-35度,湿度为60%-80%;自然发酵50天以上,直至发酵桶内没有气泡产生,发酵完成;将发酵液提取,过滤,用调味剂调味,装瓶即为刺梨复合酵素;该复合酵素发酵较为简单,同时SOD的活性对酵素的品质具有很大影响,该酵素发酵后不能得出刺梨中SOD的活性,因而需要进一步研究其发酵后SOD的活性。
发明内容
本发明的目的在于提供一种刺梨综合酵素及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种刺梨综合酵素,包括以下重量份的原料:
刺梨30-50份、银杏5-10份、葡萄10-20份、人参果10-15份、山楂5-10份、柿子5-10份、雪莲果10-15份、草莓10-20份、桃金娘5-10份。
作为本发明的进一步方案是:所述刺梨综合酵素包括以下重量份的原料:
刺梨40-50份、银杏7-10份、葡萄15-20份、人参果12-14份、山楂7-9份、柿子6-8份、雪莲果12-14份、草莓13-18份、桃金娘6-8份。
作为本发明的进一步方案是:所述刺梨综合酵素包括以下重量份的原料:
刺梨40份、银杏7.5份、葡萄15份、人参果12.5份、山楂7.5份、柿子7.5份、雪莲果12.5份、草莓15份、桃金娘7.5份。
作为本发明的进一步方案是:所述刺梨综合酵素中还添加有重量份3-6份的异麦芽低聚糖。
本发明还提供了一种制备刺梨综合酵素的方法,包括以下步骤:
步骤一,调味剂制备:将山楂先去核,然后将雪莲果去皮,将二者用清水清洗,然后沥干,再进行打浆处理,再在转速为4200-5200r/min进行离心,离心8-14min,得到离心液,然后再加入异麦芽低聚糖,备用;
步骤二,刺梨液制备:将刺梨采用质量分数为2-6%的NaCl溶液中浸泡20-30min,然后采用水洗1-3次,再沥干,随后加入0.5%果胶酶,50-60℃保温酶解4-6h,随后再进行过滤,收集刺梨液A,随后再将滤渣置于微波提取设备中进行二次处理,最后置于离心机中进行离心,离心转速为6500-7500r/min,离心10min,去除上清液,得到刺梨液B,然后将刺梨液A、刺梨液B混合得到刺梨液;
步骤三,调配液制备:将银杏、葡萄、人参果、柿子、草莓、桃金娘依次进行清洗,然后沥干,先将其捣碎榨汁,然后采用双层纱布过滤,得到调配液A,然后将滤渣再加入复合酶,水浴温度升至58-62℃,酶解6-10h,最后在离心,得到调配液B,最后将调配液A、调配液B复合得到调配液;
步骤四,发酵预处理:将刺梨液、调配液、异麦芽低聚糖先进行混合处理得到待发酵液,混合转速为60-100r/min,混合时间为30-40min,然后在高压均质1-2次,并通入氮气;随后依次将活性乳酸菌冻干粉、酵母菌冻干粉进行活化处理;
步骤五,发酵处理:将待发酵液送入发酵罐中,先加入0.02%活化后酵母菌进行酒精发酵,发酵温度为23-26℃,发酵时间为6-10d,然后将0.01%活化乳酸菌进行接种发酵,在温度为26-30℃,培养8-14d,当发酵液pH降至4.5-5.5,结束发酵;
步骤六,产品制备:将步骤五发酵液进行冷藏,然后采用紫外照射杀菌,随后进行封装装袋,再进行贴标签,最后装箱,即得本发明的刺梨综合酵素。
作为本发明的进一步方案是:所述步骤二中二次处理微波功率550-650W,微波提取时间为35-45min。
作为本发明的进一步方案是:所述步骤三中复合酶为纤维素酶、果胶酶按照重量比2:1进行混合组成。
作为本发明的进一步方案是:所述步骤四中高压均质压力为10-20MPa,每次均质10-20min;所述活性乳酸菌冻干粉、酵母菌冻干粉在36-42℃水浴中活化25-35min。
作为本发明的进一步方案是:所述步骤四待发酵液在高压均质后采用低温冷冻处理,冷冻温度为-5℃,冷冻时间为2-3h,然后再恢复至室温至待发酵液完全化冻。
作为本发明的进一步方案是:所述步骤五发酵处理中发酵罐设置有高压脉冲电场,电场频率为40-50Hz,脉宽35-45us,电池强度30-36v/m,作用时间30-40min。
本发明刺梨酵素组成原料的营养成分和功效如下:
刺梨:刺梨肉质肥厚、味酸甜、果实富含糖、维生素、胡萝卜素、有机酸和20多种氨基酸、10余种对人体有益的微量元素,以及过氧化物歧化酶;尤其是维生素C含量极高,是当前水果中最高的,每100克鲜果中含量841.58~3541.13毫克,是柑橘的50倍,猕猴桃的10倍,具有“维生素C之王”的美称;刺梨果实有很高的营养价值和医疗价值;其味酸、涩、平;消食健脾,收敛止泄;用于治疗积食腹胀、痢疾、肠炎、维生素C缺乏症等,刺梨汁还具有阻断N-亚硝基化合物在人体内合成并具有防癌作用;对治疗人体铅中毒有特殊疗效;
银杏:白果中含有的白果酸、白果酚,经实验证明有抑菌和杀菌作用,可用于治疗呼吸道感染性疾病;白果水浸剂对各种真菌有不同程度的抑制作用,可止痒疗癣,白果味甘苦涩,具有敛肺气、定喘咳的功效,对于肺病咳嗽、老人虚弱体质的哮喘及各种哮喘痰多者,均有辅助食疗作用;
葡萄:葡萄中含有矿物质钙、钾、磷、铁以及多种维生素B1、维生素B2、维生素B6、维生素C和维生素P等,还含有多种人体所需的氨基酸,常食葡萄对神经衰弱、疲劳过度大有裨益;葡萄性平、味甘酸,入肺、脾、肾经,有补气血、益肝肾、生津液、强筋骨、止咳除烦、补益气血、通利小便的功效。葡萄皮中的白藜芦醇、葡萄籽中的原花青素含量都高于葡萄的其他部位、也高于其他大多数果树,且具有极高的药用价值;
人参果:低糖、高蛋白质;含多种维生素是“茄瓜一人参果”的又一特点,其中维生素C、B1、B2以及胡萝卜素含量特别丰富;富含人体必需的微量元素;有"抗癌之王"的美誉,因其富含多种微量元素,而这些微量元素如:硒、铁、钙、锌等元素对激活人体细胞,增强人体免疫力,维持免疫细胞的正常功能,促进各种维生素及营养的吸收、利用,抑制恶性肿瘤细胞的裂变,起着重要决定作用;
山楂:开胃、消食,用于肉食积滞、胃烷胀满、泻痢腹痛、瘀血经闭、产后瘀阻、心腹刺痛、疝气疼痛、高血脂症,作为酸味剂;
柿子:柿果味甘涩、性寒、无毒;蒂味涩,性平,入肺、脾、胃、大肠经;有清热去燥、润肺化痰、软坚、止渴生津、健脾、治痢、止血等功能,可以缓解大便干结、痔疮疼痛或出血、干咳、喉痛、高血压等症;
雪莲果:含有菊糖,菊糖是一种很难消化的糖类,这意味着菊薯的根吃起来虽然很甜,可是它所含的卡路里却是非常低,因而作为甜味增强剂;
草莓:草莓营养价值丰富,被誉为是“水果皇后”,含有丰富的维生素C、维生素A、维生素E、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺、果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素等营养物质,草莓中富含丰富的胡萝卜素与维生素A,可缓解夜盲症,具有维护上皮组织健康、明目养肝,促进生长发育之效;富含丰富的膳食纤维,可促进胃肠道的蠕动,促进胃肠道内的食物消化,改善便秘,预防痤疮、肠癌的发生;
桃金娘:有活血通络,收敛止泻,补虚止血的功效,根含酚类、鞣质等,有治慢性痢疾、风湿、肝炎及降血脂等功效。
与现有技术相比,本发明具有如下的有益效果:
(1)本发明刺梨酵素采用多种原料复配而成,为人体机能提供全面、丰富的营养物质,消费者饮用可增强机体免疫力、满足人体机能多种维生素需求、促进肠胃蠕动、促进肠胃消化、对止咳化痰、润肺具有很好功效、对防癌、抑制癌细胞具有很好作用,非常适合当***公室白领亚健康以及小孩、中老年人群饮用。
(2)本发明雪莲果中含有菊糖,菊糖甜度较大,但卡路里低,与山楂可协配作为酸甜调味剂,在酵素制备中改善酵素的口感,迎合消费者的需求,同时本发明又加入异麦芽低聚糖,为发酵微生物提供充足能量,从而保证发酵彻底,提高酵素口感,异麦芽低聚糖为不能被人体消化吸收的功能性低聚糖,相比现有白糖,不会因为摄入过多导致血糖含量升高,因而提高了消费群体,为本企业创造更多的利润。
(3)本发明刺梨综合酵素制备中先制备刺梨液,然后再制备调配液,最后将刺梨液、调配液与酸甜调味剂复合进行发酵处理,刺梨液、调配液制备中均采用两步制备法,刺梨液制备先酶解,然后微波提取,调配液先榨汁得到汁液,然后再复合酶提取,该复配提取提高了酵素营养成分,同时也保证了不会因温度过高造成营养物质损失,发酵前预处理先进行高压均质,在冷冻,该操作使刺梨液、调配液与酸甜调味剂充分混合,提高发酵程度,从而改善发酵效果,同时在发酵中采用脉冲电场,提高菌体细胞内物质的合成速度,提高细胞代谢活动,增强发酵后SOD的活性,继而整体改善酵素品质。
具体实施方式
下面结合具体实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
本实施例的一种刺梨综合酵素,包括以下重量份的原料:
刺梨30Kg、银杏5Kg、葡萄10Kg、人参果10Kg、山楂5Kg、柿子5Kg、雪莲果10Kg、草莓10Kg、桃金娘5Kg;所述刺梨综合酵素中还添加有重量份3Kg的异麦芽低聚糖。
本发明还提供了一种制备刺梨综合酵素的方法,包括以下步骤:
步骤一,调味剂制备:将山楂先去核,然后将雪莲果去皮,将二者用清水清洗,然后沥干,再进行打浆处理,再在转速为4200r/min进行离心,离心8min,得到离心液,然后再加入异麦芽低聚糖,备用;
步骤二,刺梨液制备:将刺梨采用质量分数为2%的NaCl溶液中浸泡20min,然后采用水洗1次,再沥干,随后加入0.5%果胶酶,50℃保温酶解4h,随后再进行过滤,收集刺梨液A,随后再将滤渣置于微波提取设备中进行二次处理,微波功率550W,微波提取时间为35min,最后置于离心机中进行离心,离心转速为6500r/min,离心10min,去除上清液,得到刺梨液B,然后将刺梨液A、刺梨液B混合得到刺梨液;
步骤三,调配液制备:将银杏、葡萄、人参果、柿子、草莓、桃金娘依次进行清洗,然后沥干,先将其捣碎榨汁,然后采用双层纱布过滤,得到调配液A,然后将滤渣再加入复合酶,复合酶为纤维素酶、果胶酶按照重量比2:1进行混合组成,水浴温度升至58℃,酶解6h,最后在离心,得到调配液B,最后将调配液A、调配液B复合得到调配液;
步骤四,发酵预处理:将刺梨液、调配液、异麦芽低聚糖先进行混合处理得到待发酵液,混合转速为60r/min,混合时间为30min,然后在高压均质1次,高压均质压力为10MPa,每次均质10min,随后采用低温冷冻处理,冷冻温度为-5℃,冷冻时间为2h,然后再恢复至室温至待发酵液完全化冻,最后通入氮气;随后依次将活性乳酸菌冻干粉、酵母菌冻干粉进行活化处理,活性乳酸菌冻干粉、酵母菌冻干粉在36℃水浴中活化25min;
步骤五,发酵处理:将待发酵液送入发酵罐中,发酵罐设置有高压脉冲电场,电场频率为40Hz,脉宽35us,电池强度30v/m,作用时间30min,先加入0.02%活化后酵母菌进行酒精发酵,发酵温度为23℃,发酵时间为6,然后将0.01%活化乳酸菌进行接种发酵,在温度为26℃,培养8d,当发酵液pH降至4.5,结束发酵;
步骤六,产品制备:将步骤五发酵液进行冷藏,然后采用紫外照射杀菌,随后进行封装装袋,再进行贴标签,最后装箱,即得本发明的刺梨综合酵素。
实施例2:
本实施例的一种刺梨综合酵素,包括以下重量份的原料:
刺梨50Kg、银杏10Kg、葡萄20Kg、人参果15Kg、山楂10Kg、柿子10Kg、雪莲果15Kg、草莓20Kg、桃金娘10Kg;所述刺梨综合酵素中还添加有重量份6Kg的异麦芽低聚糖。
本发明还提供了一种制备刺梨综合酵素的方法,包括以下步骤:
步骤一,调味剂制备:将山楂先去核,然后将雪莲果去皮,将二者用清水清洗,然后沥干,再进行打浆处理,再在转速为5200r/min进行离心,离心14min,得到离心液,然后再加入异麦芽低聚糖,备用;
步骤二,刺梨液制备:将刺梨采用质量分数为6%的NaCl溶液中浸泡30min,然后采用水洗3次,再沥干,随后加入0.5%果胶酶,60℃保温酶解6h,随后再进行过滤,收集刺梨液A,随后再将滤渣置于微波提取设备中进行二次处理,微波功率650W,微波提取时间为5min,最后置于离心机中进行离心,离心转速为7500r/min,离心10min,去除上清液,得到刺梨液B,然后将刺梨液A、刺梨液B混合得到刺梨液;
步骤三,调配液制备:将银杏、葡萄、人参果、柿子、草莓、桃金娘依次进行清洗,然后沥干,先将其捣碎榨汁,然后采用双层纱布过滤,得到调配液A,然后将滤渣再加入复合酶,复合酶为纤维素酶、果胶酶按照重量比2:1进行混合组成,水浴温度升至62℃,酶解10h,最后在离心,得到调配液B,最后将调配液A、调配液B复合得到调配液;
步骤四,发酵预处理:将刺梨液、调配液、异麦芽低聚糖先进行混合处理得到待发酵液,混合转速为100r/min,混合时间为40min,然后在高压均质2次,高压均质压力为20MPa,每次均质20min,随后采用低温冷冻处理,冷冻温度为-5℃,冷冻时间为3h,然后再恢复至室温至待发酵液完全化冻,最后通入氮气;随后依次将活性乳酸菌冻干粉、酵母菌冻干粉进行活化处理,活性乳酸菌冻干粉、酵母菌冻干粉在42℃水浴中活化35min;
步骤五,发酵处理:将待发酵液送入发酵罐中,发酵罐设置有高压脉冲电场,电场频率为50Hz,脉宽45us,电池强度36v/m,作用时间40min,先加入0.02%活化后酵母菌进行酒精发酵,发酵温度为26℃,发酵时间为10d,然后将0.01%活化乳酸菌进行接种发酵,在温度为30℃,培养14d,当发酵液pH降至5.5,结束发酵;
步骤六,产品制备:将步骤五发酵液进行冷藏,然后采用紫外照射杀菌,随后进行封装装袋,再进行贴标签,最后装箱,即得本发明的刺梨综合酵素。
实施例3:
本实施例的一种刺梨综合酵素,包括以下重量份的原料:
刺梨40Kg、银杏7.5Kg、葡萄15Kg、人参果12.5Kg、山楂7.5Kg、柿子7.5Kg、雪莲果12.5Kg、草莓15Kg、桃金娘7.5Kg;所述刺梨综合酵素中还添加有重量份5Kg的异麦芽低聚糖。
本发明还提供了一种制备刺梨综合酵素的方法,包括以下步骤:
步骤一,调味剂制备:将山楂先去核,然后将雪莲果去皮,将二者用清水清洗,然后沥干,再进行打浆处理,再在转速为4700r/min进行离心,离心11min,得到离心液,然后再加入异麦芽低聚糖,备用;
步骤二,刺梨液制备:将刺梨采用质量分数为4%的NaCl溶液中浸泡25min,然后采用水洗2次,再沥干,随后加入0.5%果胶酶,55℃保温酶解5,随后再进行过滤,收集刺梨液A,随后再将滤渣置于微波提取设备中进行二次处理,微波功率600W,微波提取时间为40min,最后置于离心机中进行离心,离心转速为7000r/min,离心10min,去除上清液,得到刺梨液B,然后将刺梨液A、刺梨液B混合得到刺梨液;
步骤三,调配液制备:将银杏、葡萄、人参果、柿子、草莓、桃金娘依次进行清洗,然后沥干,先将其捣碎榨汁,然后采用双层纱布过滤,得到调配液A,然后将滤渣再加入复合酶,复合酶为纤维素酶、果胶酶按照重量比2:1进行混合组成,水浴温度升至60℃,酶解8h,最后在离心,得到调配液B,最后将调配液A、调配液B复合得到调配液;
步骤四,发酵预处理:将刺梨液、调配液、异麦芽低聚糖先进行混合处理得到待发酵液,混合转速为80r/min,混合时间为35min,然后在高压均质2次,高压均质压力为15MPa,每次均质15min,随后采用低温冷冻处理,冷冻温度为-5℃,冷冻时间为2.5h,然后再恢复至室温至待发酵液完全化冻,最后通入氮气;随后依次将活性乳酸菌冻干粉、酵母菌冻干粉进行活化处理,活性乳酸菌冻干粉、酵母菌冻干粉在39℃水浴中活化30min;
步骤五,发酵处理:将待发酵液送入发酵罐中,发酵罐设置有高压脉冲电场,电场频率为45Hz,脉宽40us,电池强度30-36v/m,作用时间35min,先加入0.02%活化后酵母菌进行酒精发酵,发酵温度为24.5℃,发酵时间为6-10d,然后将0.01%活化乳酸菌进行接种发酵,在温度为28℃,培养11d,当发酵液pH降至5.0,结束发酵;
步骤六,产品制备:将步骤五发酵液进行冷藏,然后采用紫外照射杀菌,随后进行封装装袋,再进行贴标签,最后装箱,即得本发明的刺梨综合酵素。
对比例1:
与实施例3的材料及制备工艺基本相同,唯有不同的是发酵预处理中未采用高压均质处理。
对比例2:
与实施例3的材料及制备工艺基本相同,唯有不同的是发酵罐未设置有高压脉冲电场
对比例3:
采用中国专利文献公开号:CN106307532A公开了一种刺梨复合酵素及其制备方法中实施例1原料及方法。
对比例4:
采用市场普通刺梨酵素。
刺梨综合酵素活力测定
本发明实施例3中SOD活力为5200.83U/g,市场普通刺梨酵素中SOD活力为4100.32U/g,实施例3相对于对比例SOD活力提高了1100.51U/g,改善率为26.84%,本发明SOD活力、脂肪酶活力、淀粉酶活力相对于市场普通刺梨酵素酶的活性高,品质优异。
刺梨酵素营养保健效果
随机选择嗓子有痰、咳嗽,消化不良的患者各100名,分为2组,每组50名,每人每天饮用本发明饮料和市场饮料200mL,饮用1-2星期;
办公室白领亚健康患者(经常感冒、免疫力差)100名,每人每天饮用本发明饮料和市场饮料200mL,饮用3-4星期;
有效症状减轻或消失;无效症状不变或加重;
本发明刺梨酵素对比市场普通刺梨酵素的营养保健效果
本发明刺梨酵素对消化不良,嗓子有痰、咳嗽,白领亚健康具有有效的治疗效果,市场普通刺梨酵素中白领亚健康有效率才达到61%,而本发明刺梨酵素有效率高达96%,针对白领亚健康问题具有有效的治疗效果。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (10)
1.一种刺梨综合酵素,其特征在于,包括以下重量份的原料:
刺梨30-50份、银杏5-10份、葡萄10-20份、人参果10-15份、山楂5-10份、柿子5-10份、雪莲果10-15份、草莓10-20份、桃金娘5-10份。
2.根据权利要求1所述的一种刺梨综合酵素,其特征在于,所述刺梨综合酵素包括以下重量份的原料:
刺梨40-50份、银杏7-10份、葡萄15-20份、人参果12-14份、山楂7-9份、柿子6-8份、雪莲果12-14份、草莓13-18份、桃金娘6-8份。
3.根据权利要求2所述的一种刺梨综合酵素,其特征在于,所述刺梨综合酵素包括以下重量份的原料:
刺梨40份、银杏7.5份、葡萄15份、人参果12.5份、山楂7.5份、柿子7.5份、雪莲果12.5份、草莓15份、桃金娘7.5份。
4.根据权利要求1所述的一种刺梨综合酵素,其特征在于,所述刺梨综合酵素中还添加有重量份3-6份的异麦芽低聚糖。
5.一种制备如权利要求1-4任一项所述的刺梨综合酵素的方法,其特征在于,包括以下步骤:
步骤一,调味剂制备:将山楂先去核,然后将雪莲果去皮,将二者用清水清洗,然后沥干,再进行打浆处理,再在转速为4200-5200r/min进行离心,离心8-14min,得到离心液,然后再加入异麦芽低聚糖,备用;
步骤二,刺梨液制备:将刺梨采用质量分数为2-6%的NaCl溶液中浸泡20-30min,然后采用水洗1-3次,再沥干,随后加入0.5%果胶酶,50-60℃保温酶解4-6h,随后再进行过滤,收集刺梨液A,随后再将滤渣置于微波提取设备中进行二次处理,最后置于离心机中进行离心,离心转速为6500-7500r/min,离心10min,去除上清液,得到刺梨液B,然后将刺梨液A、刺梨液B混合得到刺梨液;
步骤三,调配液制备:将银杏、葡萄、人参果、柿子、草莓、桃金娘依次进行清洗,然后沥干,先将其捣碎榨汁,然后采用双层纱布过滤,得到调配液A,然后将滤渣再加入复合酶,水浴温度升至58-62℃,酶解6-10h,最后在离心,得到调配液B,最后将调配液A、调配液B复合得到调配液;
步骤四,发酵预处理:将刺梨液、调配液、异麦芽低聚糖先进行混合处理得到待发酵液,混合转速为60-100r/min,混合时间为30-40min,然后在高压均质1-2次,并通入氮气;随后依次将活性乳酸菌冻干粉、酵母菌冻干粉进行活化处理;
步骤五,发酵处理:将待发酵液送入发酵罐中,先加入0.02%活化后酵母菌进行酒精发酵,发酵温度为23-26℃,发酵时间为6-10d,然后将0.01%活化乳酸菌进行接种发酵,在温度为26-30℃,培养8-14d,当发酵液pH降至4.5-5.5,结束发酵;
步骤六,产品制备:将步骤五发酵液进行冷藏,然后采用紫外照射杀菌,随后进行封装装袋,再进行贴标签,最后装箱,即得本发明的刺梨综合酵素。
6.根据权利要求5所述的一种刺梨综合酵素的制备方法,其特征在于,所述步骤二中二次处理微波功率550-650W,微波提取时间为35-45min。
7.根据权利要求5所述的一种刺梨综合酵素的制备方法,其特征在于,所述步骤三中复合酶为纤维素酶、果胶酶按照重量比2:1进行混合组成。
8.根据权利要求5所述的一种刺梨综合酵素的制备方法,其特征在于,所述步骤四中高压均质压力为10-20MPa,每次均质10-20min;所述活性乳酸菌冻干粉、酵母菌冻干粉在36-42℃水浴中活化25-35min。
9.根据权利要求5所述的一种刺梨综合酵素的制备方法,其特征在于,所述步骤四待发酵液在高压均质后采用低温冷冻处理,冷冻温度为-5℃,冷冻时间为2-3h,然后再恢复至室温至待发酵液完全化冻。
10.根据权利要求5所述的一种刺梨综合酵素的制备方法,其特征在于,所述步骤五发酵处理中发酵罐设置有高压脉冲电场,电场频率为40-50Hz,脉宽35-45us,电池强度30-36v/m,作用时间30-40min。
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