阅读说明：本技术 一种发酵余甘子的制备方法 (Preparation method of fermented phyllanthus emblica ) 是由 侯春 朱啓顺 张倩 杨晨 于 2020-12-15 设计创作，主要内容包括：本发明涉及一种发酵余甘子的制备方法,属于食品加工技术领域所述的方法是：将余甘子置于冰柜中低温冻融2次,再置于发酵箱中80～85℃发酵5～7天,再降温到70～75℃发酵10～12天,发酵完成后的余甘子水分≤10%。本发明使余甘子细胞壁破裂营养物质溶出经发酵后利于人体吸收。(The invention relates to a preparation method of fermented phyllanthus emblica, belonging to the technical field of food processing and comprising the following steps: putting the phyllanthus emblica in a freezer for freezing and thawing for 2 times at low temperature, then putting the phyllanthus emblica in a fermentation box for fermentation for 5-7 days at the temperature of 80-85 ℃, then cooling to 70-75 ℃ for fermentation for 10-12 days, wherein the water content of the phyllanthus emblica after the fermentation is finished is less than or equal to 10%. The present invention makes the nutritive matter of cracked emblic leafflower fruit cell wall dissolve out and be easy to be absorbed by human body after fermentation.)

1. A preparation method of fermented emblic leafflower fruit is characterized by comprising the following steps: putting the phyllanthus emblica in a freezer for freezing and thawing for 2 times at low temperature, then putting the phyllanthus emblica in a fermentation box for fermentation for 5-7 days at the temperature of 80-85 ℃, then cooling to 70-75 ℃ for fermentation for 10-12 days, wherein the water content of the phyllanthus emblica after the fermentation is finished is less than or equal to 10%.

2. The method for producing fermented emblic leafflower fruit according to claim 1, wherein: the low-temperature freeze thawing is to place the emblic leafflower fruits in a freezer at the temperature of-20 ℃ for freezing for 8-16h, then place the emblic leafflower fruits in the freezer at the temperature of room temperature for completely thawing, then place the emblic leafflower fruits in the freezer at the temperature of-20 ℃ for freezing for 8-16h, and then place the emblic leafflower fruits in the freezer at the temperature of room temperature for completely thawing.

Technical Field

The invention relates to a preparation method of fermented phyllanthus emblica, and belongs to the technical field of food processing.

Technical Field

Fructus Phyllanthi is Phyllanthus emblica of Phyllanthus of Euphorbiaceae (Phyllanthus emblica)Phyllanthus emblicaL.) fruit, also known as Emblica officinale. Phyllanthus emblica is a medicine and food dual-purpose economic resource plant with a health care function, fruits are used as traditional Chinese medicines, and national medicinal plants including Tibetan medicines and the like are recorded and used for more than 2000 years. Fructus Phyllanthi contains abundant active substances such as superoxide dismutase (SOD), vitamin C, polyphenols and polysaccharide, and has antiinflammatory, antitumor, antimutation, blood lipid reducing, blood pressure lowering, and liver protecting effects. The antioxidant activity of emblic leafflower fruit is the basis of its physiological function, and emblic leafflower fruit polyphenol is the main antioxidant substance.

At present, the emblic polyphenol is generally obtained by an extraction method. Organic solvents such as methanol and the like are required in the extraction process, so that the product has food safety risk.

Disclosure of Invention

Aiming at the food safety risk in the process of extracting the phyllanthus emblica polyphenol, the invention provides a preparation method for preparing the fermented phyllanthus emblica by destroying the polyphenol cell structure by violent temperature change to release the effective components such as the phyllanthus emblica polyphenol in the cell and then carrying out variable temperature fermentation to prepare the fermented phyllanthus emblica which is easy to absorb and utilize the effective components by a human body. In order to solve the problem of food safety risk of products caused by using an organic solvent in the process of extracting phyllanthus emblica polyphenol, the invention destroys the cell structure of the phyllanthus emblica by violent change of temperature to completely release the active ingredients such as polyphenol in cells, and ferments the wall-broken phyllanthus emblica to promote the nutrient substances of the phyllanthus emblica to be absorbed by human bodies and improve the health care effect of the phyllanthus emblica.

The technical scheme provided by the invention is as follows: putting the phyllanthus emblica in a freezer for freezing and thawing for 2 times at low temperature, putting the phyllanthus emblica in a fermentation box for fermenting for 5-7 days at the temperature of 80-85 ℃, then cooling to 70-75 ℃ for fermenting for 10-12 days, and after the fermentation is finished, ensuring that the water content of the phyllanthus emblica is less than or equal to 10%.

The low-temperature freeze thawing is to freeze the emblic leafflower fruits in a freezer at-20 ℃ for 8-16h, then completely thaw the emblic leafflower fruits at room temperature, then freeze the emblic leafflower fruits in a freezer at-20 ℃ for 8-16h, and then completely thaw the emblic leafflower fruits at room temperature.

The preparation method of the fermented emblic leafflower fruit provided by the invention can complete the wall breaking and the nutrient component conversion of the emblic leafflower fruit at one time, and improves the health-care effect of the emblic leafflower fruit. The fermented emblic product is black brown and slightly sweet, and the polyphenol content of the fermented emblic is 1.8 mg/g-3.7 mg/g respectively.

Detailed Description

The following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available by purchase.

Example 1:

the preparation process of the fermented phyllanthus emblica comprises the following steps:

freezing and thawing

Freezing fructus Phyllanthi in-20 deg.C freezer for 8h, thawing at room temperature completely, freezing at-20 deg.C freezer for 8h, and thawing at room temperature completely;

the method is used for fermentation

Placing the low-temperature frozen emblic leafflower fruit in a fermentation box to ferment for 5 days at the temperature of 80 ℃, and then cooling to 70 ℃ to ferment for 10 days;

packaging of the products

And (4) carrying out vacuum packaging on the fermented phyllanthus emblica.

The fermented emblic leafflower fruit product is black brown, slightly sweet in taste and 1.8 mg/g in polyphenol content of the emblic leafflower fruit.

Example 2:

the preparation process of the fermented phyllanthus emblica comprises the following steps:

freezing and thawing

Freezing fructus Phyllanthi in-20 deg.C freezer for 16h, thawing at room temperature completely, freezing at-20 deg.C freezer for 16h, and thawing at room temperature completely;

the method is used for fermentation

Placing the low-temperature frozen emblic leafflower fruit in a fermentation box, fermenting for 7 days at 85 ℃, and then cooling to 75 ℃ for fermenting for 12 days;

packaging of the products

And (4) carrying out vacuum packaging on the fermented phyllanthus emblica.

The fermented emblic leafflower fruit product is black brown, slightly sweet in taste and 3.7 mg/g in polyphenol content of the emblic leafflower fruit.

Example 3:

the preparation process of the fermented phyllanthus emblica comprises the following steps:

freezing and thawing

Freezing fructus Phyllanthi in-20 deg.C freezer for 12h, thawing at room temperature completely, freezing at-20 deg.C freezer for 12h, and thawing at room temperature completely;

the method is used for fermentation

Placing the low-temperature frozen emblic leafflower fruit in a fermentation box for fermentation at 82 ℃ for 6 days, and then cooling to 73 ℃ for fermentation for 11 days;

packaging of the products

And (4) carrying out vacuum packaging on the fermented phyllanthus emblica.

The fermented emblic leafflower fruit product is black brown, slightly sweet in taste and 2.9 mg/g in polyphenol content of the emblic leafflower fruit.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.