阅读说明：本技术 一种辣木叶糙米酵素及其制备方法 (Moringa oleifera leaf brown rice enzyme and preparation method thereof ) 是由 龙凤 付春艳 于 2020-05-29 设计创作，主要内容包括：本发明公开了一种辣木叶糙米酵素,包括酵素主体、辣木叶粉和添加剂,其中,酵素主体、辣木叶粉、添加剂的重量份数为(90-99)：(1-10)：(0.06-0.13)；所述酵素主体由如下重量份制成：辣木叶：10～30份,糙米：70～90份,水：40～70份,米糠：10～20份,辅料：0.25～0.48份。本发明在制备酵素主体时添加有辣木叶粉,使得辣木叶粉中丰富的氨基酸含量为产生谷胱甘肽提供了前体物质,可以提升酵素主体中的谷胱甘肽含量,在人们食用后可以促进铁的吸收,防止溶血症,结合人体内的有毒物质,如重金属和致癌物质,并将之排除体外,保持人体健康。(The invention discloses a moringa leaf and brown rice enzyme which comprises an enzyme main body, moringa leaf powder and an additive, wherein the enzyme main body, the moringa leaf powder and the additive are in parts by weight (90-99): (1-10): (0.06-0.13); the ferment main body is prepared from the following components in parts by weight: and (3) horseradish tree leaves: 10-30 parts of brown rice: 70-90 parts of water: 40-70 parts of rice bran: 10-20 parts of auxiliary materials: 0.25 to 0.48 portion. According to the invention, the moringa oleifera leaf powder is added when the enzyme main body is prepared, so that the abundant amino acid content in the moringa oleifera leaf powder provides a precursor substance for generating glutathione, the glutathione content in the enzyme main body can be increased, the absorption of iron can be promoted after people eat the moringa oleifera leaf powder, hemolysis can be prevented, toxic substances in human bodies, such as heavy metals and carcinogenic substances, are combined and discharged out of the human bodies, and the health of the human bodies is kept.)

1. The moringa oleifera leaf and brown rice enzyme is characterized by comprising an enzyme main body, moringa oleifera leaf powder and an additive, wherein the enzyme main body, the moringa oleifera leaf powder and the additive are in parts by weight (90-99): (1-10): (0.06-0.13);

the ferment main body is prepared by fermenting the following components in parts by weight:

and (3) horseradish tree leaves: 10 to 30 portions of

Brown rice: 70 to 90 portions of

Water: 40 to 70 parts of

Rice bran: 10 to 20 portions of

Auxiliary materials: 0.25 to 0.48 portion.

2. The moringa oleifera leaf brown rice ferment as claimed in claim 1, wherein the additive is composed of the following components in parts by weight:

salt: 0.05 to 0.1 portion

Vitamin C: 0.01 to 0.03 portion.

3. The moringa oleifera leaf brown rice ferment as claimed in claim 1, wherein the auxiliary materials comprise the following components in parts by weight:

glutamic acid: 0.1 to 0.2 portion

Cysteine: 0.05 to 0.08 portion

Glycine: 0.1 to 0.2 portion.

4. The moringa oleifera leaf brown rice ferment as claimed in claim 1, wherein the ferment main body is prepared by the following preparation method:

step 1, cleaning moringa leaves, brown rice and rice bran with clear water, draining, crushing the moringa leaves and the brown rice respectively to prepare moringa leaf powder and brown rice powder, and standing for later use;

step 2, uniformly mixing the moringa leaf powder and the brown rice powder prepared in the step 1 with rice bran and water, and performing stacking and moistening treatment;

step 3, steaming the moringa oleifera leaf powder, the brown rice powder and the rice bran which are subjected to the material moistening treatment in the step 2, cooling the materials, adding auxiliary materials, and uniformly mixing the auxiliary materials to prepare a fermentation base material;

and 4, adding fermentation strains into the fermentation base material for fermentation treatment to prepare a liquid ferment main body.

5. The moringa oleifera leaf brown rice ferment as claimed in claim 1, wherein the ferment main body is prepared by the following preparation method:

step 1, cleaning moringa leaves, brown rice and rice bran with clear water, draining, respectively crushing to prepare moringa leaf powder and brown rice powder, and standing for later use;

step 2, uniformly mixing the moringa leaf powder and the brown rice powder prepared in the step 1 with rice bran and water, and performing stacking and moistening treatment;

step 3, steaming the moringa oleifera leaf powder, the brown rice powder and the rice bran which are subjected to the material moistening treatment in the step 2, cooling the materials, adding auxiliary materials, and uniformly mixing the auxiliary materials to prepare a fermentation base material;

step 4, adding fermentation strains into the fermentation base material for fermentation treatment to prepare a liquid ferment main body;

and 5, freeze-drying and crushing the liquid enzyme main body, and screening the liquid enzyme main body through a 100-mesh screen to obtain a solid enzyme main body.

6. The brown rice enzyme of Moringa oleifera leaf according to claim 4 or 5, wherein the time for stacking and moistening in step 2 is 60-90 min.

7. The moringa oleifera leaf brown rice enzyme according to claim 4 or 5, wherein the steaming time in the step 3 is 120-180 min, the steaming temperature is 90-100 ℃, and the cooling temperature is 40-45 ℃.

8. The moringa oleifera leaf brown rice enzyme according to claim 4 or 5, wherein the strain added in the step 4 is 6-10 parts by weight, the strain is lactobacillus and yeast, the lactobacillus and yeast are added in a ratio of 2:1, the fermentation treatment time is 72-144 h, and the fermentation treatment temperature is 30-33 ℃.

9. The brown rice enzyme with moringa leaves as claimed in claim 5, wherein the freeze-drying temperature in the step 5 is-10 to-55 ℃.

10. The method for preparing the moringa oleifera leaf brown rice enzyme according to claim 1, wherein the enzyme main body, the moringa oleifera leaf powder and the additive are weighed according to parts by weight and are uniformly mixed to obtain a finished moringa oleifera leaf brown rice enzyme product.

Technical Field

The invention relates to the field of preparation of health care nutriments, in particular to a horseradish tree leaf brown rice enzyme rich in glutathione.

Background

As is well known, enzymes are biologically known enzymes, which are a kind of biocatalyst with miraculous functions. The fresh food contains enzymes, no enzymes exist, the enzymes determine vitality, but the enzymes are afraid of high temperature, and from the traditional food culture, the food is prepared by three meals a day without cooking processes such as frying, boiling, steaming, stewing, baking and the like, so that the enzymes in the food are denatured and inactivated due to the high temperature, the enzyme content is almost zero, and nutrient substances (protein, carbohydrate, fat and the like) are not lacked on a dining table, and only the enzymes are lacked.

In the utilization of moringa leaf resources, the early days are mostly focused on the aspects of traditional edible medicines, drinking water purification, plant protein feed and the like of moringa leaves, and the attention is paid to the extraction of functional components of the moringa leaves and the development of health-care food in recent years. However, in the development aspect of moringa leaf health-care food, the moringa leaf health-care food is still at the simple product adding stage taking moringa leaf powder, moringa leaf juice and moringa leaf protein as raw materials at home at present, the research on the moringa leaf deep processing technology is lacked, and the high-valued processing application and the market popularization of the moringa leaf health-care food are limited. The moringa leaves are prepared into enzyme, so that high-value processing can be achieved, but due to the fact that the moringa leaves are not good in taste, the moringa leaves enzyme is not popular with people.

The national ministry of health stipulates that moringa leaves are a new food resource in document No. 19 of 2012. The calcium content of the moringa leaves is more than 4 times that of milk, and the moringa leaves also contain high potassium, iron, zinc, protein, amino acid and the like, so the moringa leaves are a functional food containing all nutrients.

Dietary fiber is closely related to our intestinal health. The intestinal tract cathartic can absorb water in the intestinal tract, increase the volume of excrement, promote the peristalsis of the intestinal wall, help the intestinal contents to be quickly discharged out of the body through the intestinal tract, play a role in relaxing the bowels and reduce the occurrence of obesity; the volume of food can be increased through water absorption expansion, and the satiety of a human body is further increased; can reduce the absorption rate of small intestine, especially the absorption of fat and cholesterol; can dilute the concentration of digestive enzyme, reduce the release rate of nutrient substances such as sugar in food, and the dietary fiber can reduce the digestion and absorption of substances such as starch, protein and the like, and is helpful for controlling postprandial blood sugar. The brown rice and the rice bran store a plurality of dietary fibers, the dietary fibers in the brown rice account for about 25-40% of the weight of the rice bran, and the dietary fibers in the brown rice are more than 3 times of that of the polished rice, so the brown rice has high nutritive value. In addition, the brown rice also contains an active tripeptide, namely glutathione, which is an active substance beneficial to health, can promote the absorption of iron and prevent hemolysis; can combine toxic substances in human body, such as heavy metal and carcinogen, and remove them from human body to keep human health. However, most dietary fibers in the brown rice are insoluble dietary fibers, and the insoluble dietary fibers are rough, so that the brown rice is not accepted by many people in taste.

Therefore, it is an urgent need to solve the problem of developing an enzyme that utilizes the nutrients in the moringa leaves and brown rice and has a good taste.

Disclosure of Invention

In order to overcome the problems in the prior art, the invention provides the moringa leaf brown rice enzyme which utilizes the nutrient components in the moringa leaf and the brown rice and has better taste and the preparation method thereof.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the moringa oleifera leaf and brown rice enzyme comprises an enzyme main body, moringa oleifera leaf powder and an additive, wherein the enzyme main body, the moringa oleifera leaf powder and the additive are prepared from the following components in parts by weight (90-99): (1-10): (0.06-0.13);

the ferment main body is prepared by fermenting the following components in parts by weight:

and (3) horseradish tree leaves: 10 to 30 portions of

Brown rice: 70 to 90 portions of

Water: 40 to 70 parts of

Rice bran: 10 to 20 portions of

Auxiliary materials: 0.25 to 0.48 portion.

Further, the additive comprises the following components in parts by weight:

salt: 0.05 to 0.1 portion

Vitamin C: 0.01 to 0.03 portion.

Further, the auxiliary materials comprise the following components in parts by weight:

glutamic acid: 0.1 to 0.2 portion

Cysteine: 0.05 to 0.08 portion

Glycine: 0.1 to 0.2 portion.

Further, the preparation method of the liquid ferment main body of the invention is as follows:

step 1, cleaning moringa leaves, brown rice and rice bran with clear water, draining, crushing the moringa leaves and the brown rice respectively to prepare moringa leaf powder and brown rice powder, and standing for later use;

step 2, uniformly mixing the moringa leaf powder and the brown rice powder prepared in the step 1 with rice bran and water, and performing stacking and moistening treatment;

step 3, steaming the moringa oleifera leaf powder, the brown rice powder and the rice bran which are subjected to the material moistening treatment in the step 2, cooling the materials, adding auxiliary materials, and uniformly mixing the auxiliary materials to prepare a fermentation base material;

and 4, adding fermentation strains into the fermentation base material for fermentation treatment to prepare a liquid ferment main body.

Further, the preparation method of the solid-state enzyme body of the present invention is as follows:

step 1, cleaning moringa leaves, brown rice and rice bran with clear water, draining, respectively crushing to prepare moringa leaf powder and brown rice powder, and standing for later use;

step 2, uniformly mixing the moringa leaf powder and the brown rice powder prepared in the step 1 with rice bran and water, and performing stacking and moistening treatment;

step 3, steaming the moringa oleifera leaf powder, the brown rice powder and the rice bran which are subjected to the material moistening treatment in the step 2, cooling the materials, adding auxiliary materials, and uniformly mixing the auxiliary materials to prepare a fermentation base material;

step 4, adding fermentation strains into the fermentation base material for fermentation treatment to prepare a liquid ferment main body;

and 5, freeze-drying and crushing the liquid enzyme main body, and screening the liquid enzyme main body through a 100-mesh screen to obtain a solid enzyme main body.

Specifically, the stacking and moistening time in the step 2 is 60-90 min.

Specifically, in the step 3, the steaming time is 120-180 min, the steaming temperature is 90-100 ℃, and the steaming temperature is cooled to 40-45 ℃.

Specifically, the weight parts of the strains added in the step 4 are 6-10 parts, the types of the strains are lactic acid bacteria and yeast, the adding ratio of the lactic acid bacteria to the yeast is 2:1, and the fermentation treatment time is 72-144 hours. The fermentation treatment temperature is 30-33 ℃, and the viable count of the lactic acid bacteria exceeds 10¹⁰cfu/ml, the viable count of the yeast exceeds 10¹²cfu/ml。

Specifically, the freeze drying temperature of the step 5 is-10 to-55 ℃.

The invention also provides a preparation method of the moringa oleifera leaf brown rice enzyme, which comprises the following steps:

weighing the enzyme main body, the moringa oleifera leaf powder and the additive in parts by weight, and uniformly mixing to obtain a moringa oleifera leaf brown rice enzyme finished product.

Compared with the prior art, the invention has the following beneficial effects:

(1) according to the invention, the moringa leaf powder is added when the ferment main body is prepared, so that proteins in fermented moringa leaves are degraded to form polypeptides, small peptides and free amino acids, wherein the content of glutamic acid is up to 2.6%, and the content of glycine is up to 0.94%, which is almost twice of that in fermented brown rice, and the glutamic acid, the glycine and the cystine are precursor substances for synthesizing glutathione, so that the three substances can synthesize glutathione under the action of enzyme generated by microbial metabolism, thereby increasing the content of glutathione in the ferment main body, and after people eat the ferment main body, the absorption of iron can be promoted, hemolysis can be prevented, toxic substances in human body, such as heavy metal and carcinogenic substances, can be removed from the body, and the health of the human body can be kept.

(2) According to the invention, the moringa oleifera leaf brown rice enzyme is added with the moringa oleifera leaf powder, so that the moringa oleifera leaf brown rice enzyme prepared by the invention contains various nutrient substances such as potassium, iron, zinc, small peptide, polypeptide, peptidase, protein and the like, and can be absorbed by a human body when people eat the moringa oleifera leaf brown rice enzyme, and sufficient nutrition is provided for the human body.

(3) According to the invention, the enzyme is added with the brown rice and the rice bran, and the insoluble dietary fibers contained in the brown rice and the rice bran are continuously degraded under the action of enzymes (comprising cellulase, hemicellulase, xylanase and the like) generated by microbial metabolism, insoluble macromolecular dietary fibers are changed into soluble medium and small molecular dietary fibers, so that the insoluble macromolecular dietary fibers are softened, in addition, yeast and lactic acid bacteria metabolites such as lactic acid and the like also make the fermented dietary fibers have better mouthfeel and are more easily accepted by people, so that the advantages of promoting intestinal wall peristalsis, increasing satiety of human bodies, reducing the absorption rate of fat and cholesterol of small intestines, diluting the concentration of digestive enzymes, reducing the release rate of nutrient substances such as sugar in foods and the like can be simultaneously utilized while the mouthfeel is met, and the enzyme is beneficial to human health after being eaten.

(4) In the preparation process, freeze drying and crushing the fermented liquid-state enzyme main body, adding the additive and the moringa oleifera leaf powder, and uniformly mixing to prepare powdery solid moringa oleifera leaf brown rice enzyme; the liquid-state enzyme main body obtained after fermentation can be subjected to freeze drying, and the additive and the moringa oleifera leaf powder are directly added and uniformly mixed to obtain the liquid moringa oleifera leaf brown rice enzyme, so that more choices can be provided, and the requirements of consumers can be met.

Drawings

FIG. 1 is a flow chart of the preparation of the present invention.

Detailed Description

The present invention will be further described with reference to the following description and examples, which include but are not limited to the following examples.

As shown in fig. 1, the preparation method of the moringa oleifera leaf brown rice enzyme comprises the following steps:

step S1, preparing a ferment main body;

step S2, according to (90-99): (1-10): (0.06-0.13) weighing the enzyme main body, the moringa oleifera leaf powder and the additive in parts by weight, and uniformly mixing to obtain a moringa oleifera leaf brown rice enzyme finished product, wherein the enzyme main body is in a liquid state or a solid state.

Further, the liquid ferment main body is prepared by the following preparation method:

step 1, cleaning moringa leaves, brown rice and rice bran with clear water, draining, crushing the moringa leaves and the brown rice respectively to prepare moringa leaf powder and brown rice powder, and standing for later use;

step 2, uniformly mixing the moringa leaf powder and the brown rice powder prepared in the step 1 with rice bran and water, and performing stacking and moistening treatment for 60-90 min;

step 3, steaming the moringa oleifera leaf powder, the brown rice powder and the rice bran which are subjected to the material moistening treatment in the step 2 for 120-180 min at the steaming temperature of 90-100 ℃, cooling to the temperature of 40-45 ℃, adding auxiliary materials, uniformly mixing, and preparing a fermentation base material;

step 4, adding 6-10 parts by weight of fermentation strains into the fermentation base material for fermentation treatment to prepare a liquid ferment main body, wherein the adding ratio of the lactic acid bacteria to the yeast is 2:1, the fermentation treatment time is 72-144 h, the fermentation treatment temperature is 30-33 ℃, and the viable count of the lactic acid bacteria exceeds 10¹⁰cfu/ml, the viable count of the yeast exceeds 10¹²cfu/ml。

Further, the solid-state enzyme body is prepared by the following preparation method:

step 1, cleaning moringa leaves, brown rice and rice bran with clear water, draining, respectively crushing to prepare moringa leaf powder and brown rice powder, and standing for later use;

step 2, uniformly mixing the moringa leaf powder and the brown rice powder prepared in the step 1 with rice bran and water, and performing stacking and moistening treatment for 60-90 min;

step 3, steaming the moringa oleifera leaf powder, the brown rice powder and the rice bran which are subjected to the material moistening treatment in the step 2 for 120-180 min at the steaming temperature of 90-100 ℃, cooling to the temperature of 40-45 ℃, adding auxiliary materials, uniformly mixing, and preparing a fermentation base material;

step 4, adding 6-10 parts by weight of fermentation strains into the fermentation base material for fermentation treatment to prepare a liquid ferment main body, wherein the adding ratio of the lactic acid bacteria to the yeast is 2:1, the fermentation treatment time is 72-144 h, the fermentation treatment temperature is 30-33 ℃, and the viable count of the lactic acid bacteria exceeds 10¹⁰cfu/ml, the viable count of the yeast exceeds 10¹²cfu/ml；

And 5, freeze-drying the liquid enzyme main body at the temperature of minus 10 to minus 55 ℃ until the water content is less than 8%, and then crushing the liquid enzyme main body and sieving the liquid enzyme main body with a 100-mesh sieve to prepare the solid enzyme powder main body.