阅读说明：本技术 一种蜂王浆胶原蛋白水果酵素及其制作方法 (Royal jelly collagen fruit enzyme and preparation method thereof ) 是由 汪少芸 邱文静 陈旭 蔡茜茜 田永奇 付才力 吴大平 于 2018-05-30 设计创作，主要内容包括：本发明具体涉及一种蜂王浆胶原蛋白水果酵素及其制作方法,属于食品加工技术领域。该酵素由以下重量份的原料制成：蜂王浆20~30份,蜂胶1~5份,花粉1~3份,成熟蜂蜜5~10份,胶原蛋白3~5份,乳酸菌1~3份,浓缩果汁30~50份,柠檬酸钠1~3份,牛磺酸0.5~1份,山泉水80~100份。本发明的酵素富含多种对人体有益的营养物质,适口性佳,容易被人体吸收,能够消除自由基,具有抗衰老、调节生理机能、提高机体免疫力、调理肠道菌群、养颜美容等功能,对人体具有非常好的保健效果,其不仅保存了发酵原料中原有的营养物质,还能通过乳酸菌发酵代谢产生益生元,产生新的生物活性物质。(The invention relates to a royal jelly collagen fruit enzyme and a preparation method thereof, belonging to the technical field of food processing, wherein the enzyme is prepared from the following raw materials, by weight, 20 ~ 30 parts of royal jelly, 1 ~ 5 parts of propolis, 1 ~ 3 parts of pollen, 5 ~ 10 parts of mature honey, 3 ~ 5 parts of collagen, 1 ~ 3 parts of lactic acid bacteria, 30 ~ 50 parts of concentrated fruit juice, 1 ~ 3 parts of sodium citrate, 0.5 ~ 1 parts of taurine and 80 ~ 100 parts of mountain spring water.)

1. The royal jelly collagen fruit enzyme is characterized by being prepared from the following raw materials, by weight, 20 ~ 30 parts of royal jelly, 1 ~ 5 parts of propolis, 1 ~ 3 parts of pollen, 5 ~ 10 parts of mature honey, 3 ~ 5 parts of collagen, 1 ~ 3 parts of lactic acid bacteria, 30 ~ 50 parts of concentrated fruit juice, 1 ~ 3 parts of sodium citrate, 0.5 ~ 1 parts of taurine and 80 ~ 100 parts of mountain spring water.

2. the royal jelly collagen fruit ferment of claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 30 parts of royal jelly, 5 parts of propolis, 3 parts of pollen, 10 parts of mature honey, 5 parts of collagen, 3 parts of lactic acid bacteria, 50 parts of concentrated juice, 3 parts of sodium citrate, 1 part of taurine and 100 parts of mountain spring water.

3. The royal jelly collagen fruit ferment according to claim 1 or 2, wherein: the preparation method of the concentrated fruit juice comprises the following steps: cleaning cranberry, pineapple and tomato, air drying, slicing pineapple, squeezing juice together with cranberry and tomato, filtering, and concentrating by supercritical fluid fractionation method to obtain concentrated juice.

4. the royal jelly collagen fruit ferment of claim 3, wherein: in the preparation of the concentrated juice, the weight ratio of cranberries, pineapples and tomatoes is 1:2: 1.

5. A method for preparing the royal jelly collagen fruit ferment according to any one of claims 1 to 2, characterized in that: the method comprises the following steps:

(1) fermenting, namely putting the concentrated fruit juice, propolis, pollen, honey, lactic acid bacteria and spring water into a sterilized fermentation tank at the temperature of 30 ~ 35 ℃, uniformly mixing for 15 ~ 30min, and fermenting for 5 ~ 7 days at the temperature of 30 ~ 35 ℃;

(2) And (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;

(3) Blending: adding royal jelly, collagen, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain royal jelly collagen fruit enzyme solution;

(4) and (3) sterilization: sterilizing the royal jelly collagen fruit enzyme liquid by adopting radiation sterilization;

(5) And (6) filling and warehousing.

6. the method for preparing royal jelly collagen fruit ferment of claim 5, wherein: the lactic acid bacteria used in the step (1) are streptococcus thermophilus, lactobacillus delbrueckii and streptococcus lactis which are mixed according to the mass ratio of 1:1: 1.

Technical Field

The invention relates to a royal jelly collagen fruit enzyme and a preparation method thereof, belonging to the technical field of food processing.

Background

The ferment is low-salt liquid containing bioactive substances extracted from deep fermentation of plants. The bioactive components at least comprise enzyme and fermentation-participating bacteria. The enzyme contains bioactive components, which can affect active enzyme in body of user, and regulate body's life activity from cell layer. The probiotic enzymes prepared by anaerobic fermentation are mainly probiotics and food materials, and the side effects of the probiotics and the food materials are almost zero. Therefore, the probiotic ferment is a safe health product with life activity. By reasonably selecting food materials and the ferment prepared by the fermentation process, one or more ferment with magical effects can be respectively formed, such as effects of regulating immune response, resisting cancer, lowering blood pressure, regulating intestine, eliminating constipation, resisting gout and type II diabetes, reducing weight, and resisting allergy. The ferment has great application prospect as a unique health care product with vitality.

Enzymes are closely related to our daily life. The high-intensity overload fast-paced working and living modes of the modern society, various bad living habits and the increase of ages can all cause the reduction of enzymes in human bodies. The enzymes synthesized by human body and secreted by bacteria are only a small part, and can not meet the requirements of human body. Therefore, more enzymes must be taken from the diet, but the food generally needs to be subjected to high temperature or fine processing, and the enzymes in the food are damaged and remain a few; therefore, the amount of enzymes taken from the diet is very limited, and the enzymes reduced in the human body cannot be effectively compensated.

The royal jelly is rich in high-activity nutrient substances and has a very prominent health-care effect. However, the royal jelly has special taste and can not be adapted by general people; in addition, royal jelly is hot in nature, so that the royal jelly is suitable for limited people.

Collagen has good biocompatibility, biodegradability and bioactivity, and thus is widely used in the fields of food, medicine, tissue engineering, cosmetics, and the like. However, the edible method of collagen is particularly careful, the health care effect is greatly reduced due to improper eating, and the collagen has light fishy smell and poor palatability.

According to the invention, royal jelly, fruit enzyme liquid and collagen are compounded, and the prepared composite enzyme is rich in various nutrient substances beneficial to human bodies, good in palatability and warm in nature; the ferment not only preserves the original nutrient substances in the fermentation raw materials, but also produces prebiotics through the fermentation and metabolism of the lactic acid bacteria to produce new bioactive substances, and is a ferment with good health care effect.

Disclosure of Invention

The invention aims to provide a royal jelly collagen fruit enzyme and a preparation method thereof aiming at the defects of the prior art. According to the invention, the concentrated fruit juice, the propolis, the lactobacillus and the like are fermented to prepare the ferment liquid, and then the ferment liquid and the royal jelly and the like are blended to prepare the ferment, so that the palatability is good, the property is warm, and the health care effect is very remarkable.

In order to achieve the purpose, the invention adopts the following technical scheme:

The fruit enzyme is prepared from the following raw materials, by weight, 20 ~ 30 parts of royal jelly, 1 ~ 5 parts of propolis, 1 ~ 3 parts of pollen, 5 ~ 10 parts of mature honey, 3 ~ 5 parts of collagen, 1 ~ 3 parts of lactic acid bacteria, 30 ~ 50 parts of concentrated fruit juice, 1 ~ 3 parts of sodium citrate, 0.5 ~ 1 parts of taurine and 80 ~ 100 parts of mountain spring water.

preferably, the royal jelly collagen fruit enzyme is prepared from the following raw materials in parts by weight: 30 parts of royal jelly, 5 parts of propolis, 3 parts of pollen, 10 parts of mature honey, 5 parts of collagen, 3 parts of lactic acid bacteria, 50 parts of concentrated juice, 3 parts of sodium citrate, 1 part of taurine and 100 parts of mountain spring water.

The preparation method of the concentrated fruit juice comprises the following steps: cleaning cranberry, pineapple and tomato, air drying, slicing pineapple, squeezing juice together with cranberry and tomato, filtering, and performing supercritical fluid fractionation to obtain concentrated juice; in the preparation of the concentrated juice, the weight ratio of cranberries, pineapples and tomatoes is 1:2: 1.

a method for preparing the royal jelly collagen fruit enzyme comprises the following steps:

(1) Fermenting, namely putting the concentrated fruit juice, propolis, pollen, honey, lactic acid bacteria and spring water into a sterilized fermentation tank at the temperature of 30 ~ 35 ℃, uniformly mixing for 15 ~ 30min, and fermenting for 5 ~ 7 days at the temperature of 30 ~ 35 ℃;

(2) and (3) filtering: filtering the fermentation liquor by adopting an ultrafiltration membrane separation technology to obtain a ferment liquid;

(3) Blending: adding royal jelly, collagen, sodium citrate and taurine into the enzyme solution, and uniformly mixing to obtain royal jelly collagen fruit enzyme solution;

(4) and (3) sterilization: sterilizing the royal jelly collagen fruit enzyme liquid by adopting radiation sterilization;

(5) and (6) filling and warehousing.

The lactic acid bacteria used in the step (1) are streptococcus thermophilus, lactobacillus delbrueckii and streptococcus lactis which are mixed according to the mass ratio of 1:1: 1.

Compared with the existing ferment, the invention has the following advantages:

1) according to the invention, the concentrated fruit juice, the propolis, the lactobacillus and the like are fermented to prepare the enzyme solution, and then the enzyme solution, the royal jelly, the collagen and the like are blended to prepare the enzyme, so that the palatability is good, and the problem that the royal jelly and the collagen are poor in taste when being eaten independently is solved; the product is warm in nature and wider in application range;

2) By lactic acid bacteria fermentation, not only the original nutrient substances in the fermentation raw materials are preserved, but also prebiotics are generated by lactic acid bacteria fermentation metabolism, and new bioactive substances are generated, so that the nutrient contents of the product are richer; has the effects of easy absorption by human body, free radical elimination, anti-aging, physiological function regulation, organism immunity improvement, intestinal flora conditioning, skin caring, etc.;

3) The invention selects the raw materials of the concentrated juice, the pineapple has sweet, slightly sour and slightly cold taste, and the juice of the pineapple contains an enzyme similar to gastric juice, and the enzyme is matched with royal jelly and the like for eating, thereby being capable of helping to decompose protein and promoting digestion and absorption; the cranberry is sour and sweet and tasty; the tomato contains organic acids such as malic acid and citric acid, and can increase gastric acidity, help digestion, and regulate gastrointestinal function; the concentrated juice is prepared from the pineapple, the cranberry and the tomato, and is compounded with the royal jelly, the collagen and the like, so that the mouthfeel of the royal jelly and the collagen can be obviously improved, and the palatability is good; and is helpful for human body to digest and absorb royal jelly and collagen.

Detailed Description

For further disclosure, but not limitation, the present invention is described in further detail below with reference to examples.