CN-118697047-B - Preparation method and application of sparassis crispa ferment

CN118697047BCN 118697047 BCN118697047 BCN 118697047BCN-118697047-B

Abstract

The invention provides a preparation method and application of sparassis crispa ferment, and the preparation method comprises the following steps of preparing sparassis crispa ferment powder by using smashed sparassis crispa fresh fruit bodies, preparing mixed ferment powder by using beet, iron stick yam, mulberries and pineapples, and mixing the sparassis crispa ferment powder and the mixed ferment powder according to a mass ratio of 8-10:1 to obtain sparassis crispa ferment. The sparassis crispa ferment prepared by the invention has higher antioxidant effect and SOD enzyme activity, and meanwhile, the sparassis crispa ferment powder has good stability, can be stored in shade for a long time after being opened, can still maintain the stability of the product quality, improves the use value of the product, and has more market competitiveness.

Inventors

NI XICHAO
WU GUOHUI

Assignees

福清市新胜康生物科技有限公司

Dates

Publication Date: 20260505
Application Date: 20240709

Claims (3)

1. The preparation method of the sparassis crispa ferment is characterized by comprising the following steps of: (1) Mixing 100 parts by mass of crushed sparassis crispa fresh fruit bodies, 30-40 parts by mass of soft sugar and 300-350 parts by mass of sterile water, adding lactobacillus brevis, carrying out anaerobic fermentation at 30-35 ℃ for 80-90 days, continuously adding lactobacillus plantarum, carrying out anaerobic fermentation at 30-35 ℃ for 60-70 days, continuously adding lactobacillus helveticus, carrying out anaerobic fermentation at 30-35 ℃ for 30-40 days to obtain fermentation liquor A, wherein the mass of lactobacillus brevis accounts for 0.3-0.5% of the total mass of the crushed sparassis crispa fresh fruit bodies, soft sugar and sterile water, the mass of lactobacillus plantarum accounts for 0.1-0.3% of the total mass of the crushed sparassis crispa fresh fruit bodies, soft sugar and sterile water, and the mass of lactobacillus helveticus accounts for 0.1-0.3% of the total mass of the crushed sparassis crispa fresh fruit bodies, soft sugar and sterile water; (2) Concentrating the fermentation liquor A under reduced pressure and evaporating until the solid content is more than or equal to 55wt% to obtain a concentrated liquor A, freeze-drying the concentrated liquor A until the water content is less than or equal to 3wt%, performing air-flow type micro-grinding treatment, and sieving to obtain Sparassis crispa ferment powder; (3) Adding 120-150 parts by mass of sterile water into 100 parts by mass of mixed fruits and vegetables, pulping, adding 2-3 parts by mass of white granulated sugar, stirring uniformly, adding lactobacillus bulgaricus, fermenting for 40-50 days at 30-35 ℃, continuing to add lactobacillus casei, fermenting for 20-30 days at 30-35 ℃, adding bifidobacterium longum, fermenting for 5-10 days at 30-35 ℃ to obtain fermentation liquor B, mixing the mixed fruits and vegetables with beet, iron stick Chinese yam, mulberry and pineapple in a mass ratio of 10:1-4:6-8:3-5, wherein the mass of lactobacillus bulgaricus accounts for 2-3% of the total mass of the mixed fruits and vegetables, the sterile water and the white granulated sugar, the mass of lactobacillus casei accounts for 1-1.5% of the total mass of the mixed fruits and vegetables, the sterile water and the white granulated sugar, and the mass of bifidobacterium longum accounts for 1-1.5% of the total mass of the mixed fruits and vegetables, the sterile water and the white granulated sugar; (4) Concentrating and evaporating the fermentation liquor B under reduced pressure until the solid content is more than or equal to 55wt% to obtain a concentrated liquor B, freeze-drying the concentrated liquor B until the water content is less than or equal to 3wt%, performing air-flow type micro-grinding treatment, and sieving to obtain mixed ferment powder; (5) Mixing the sparassis crispa ferment powder and the mixed ferment powder according to the mass ratio of 8-10:1 to obtain the sparassis crispa ferment.
2. The method for preparing sparassis crispa ferment according to claim 1, wherein the steps (2) and (4) are all passed through a 100-300 mesh sieve.
3. Use of a preparation method according to any one of claims 1-2 for the preparation of an sparassis crispa ferment.

Description

Preparation method and application of sparassis crispa ferment Technical Field The invention belongs to the technical field of enzyme preparation, and particularly relates to a preparation method and application of sparassis crispa enzyme. Background Sparassis crispa ferment refers to an enzyme preparation or fermentation product produced by fermentation process using Sparassis crispa (SPARASSISCRISPA). Sparassis crispa is an edible fungus with multiple health benefits, and contains abundant beta-glucan, protein, polysaccharide, vitamins, minerals, antioxidants and other components. When Sparassis crispa is used in fermentation processes, it produces a range of enzymes such as proteases, amylases, cellulases, etc., which help to break down macromolecules in foods, make them easier to absorb, and may also produce some health beneficial metabolites such as antioxidant components, which help to scavenge free radicals in the body, protect cellular structures and functions from damage, delay aging processes, and also enhance immune functions of the body. The current publicity of the sparassis crispa ferment products on the market has the antioxidation capability, is suitable for being used in dietary supplements, health care products or functional foods, but the actual antioxidation effect is not ideal, and the SOD enzyme activity is not high. And after long-term storage, the enzyme activity can be gradually lost, and the antioxidant component is degraded, so that the use effect of the product is reduced, and the purchasing desire of consumers can be reduced. In order to maintain the antioxidation effect of the sparassis crispa ferment product, the product is stored in a cool and dry place to avoid direct sunlight irradiation and high-temperature environment. Meanwhile, the sealed container is used for packaging, so that the contact between air and moisture can be reduced, and the shelf life of the product can be prolonged. Or by cold storage to further inhibit the change in enzyme activity and microbial growth. Or by adding natural or synthetic antioxidants such as vitamin C, tocopherol, hydroxyanisole, etc. to the product formulation, can help delay oxidation of other ingredients in the product. Some natural antioxidants, however, may themselves be unstable and easily degrade during processing or storage, thereby losing their antioxidant capacity. The safety of synthetic antioxidants is questioned and long-term intake may adversely affect human health, as some synthetic antioxidants are suspected to have oncogenic or endocrine disrupting effects. Therefore, a preparation method of sparassis crispa ferment with good antioxidant effect, high SOD enzyme activity and good stability is needed. Disclosure of Invention The invention aims to provide a preparation method and application of sparassis crispa ferment. In order to achieve the above object, the present invention provides the following technical solutions: A preparation method of sparassis crispa ferment, comprising the following steps: (1) Mixing 100 parts by mass of crushed sparassis crispa fresh fruit bodies, 30-40 parts by mass of white sugar and 300-350 parts by mass of sterile water, adding lactobacillus brevis, carrying out anaerobic fermentation at 30-35 ℃ for 80-90 days, continuously adding lactobacillus plantarum, carrying out anaerobic fermentation at 30-35 ℃ for 60-70 days, continuously adding lactobacillus helveticus, and carrying out anaerobic fermentation at 30-35 ℃ for 30-40 days to obtain fermentation liquor A; (2) Concentrating the fermentation liquor A under reduced pressure and evaporating until the solid content is more than or equal to 55wt% to obtain a concentrated liquor A, freeze-drying the concentrated liquor A until the water content is less than or equal to 3wt%, performing air-flow type micro-grinding treatment, and sieving to obtain Sparassis crispa ferment powder; (3) Adding 120-150 parts by mass of sterile water into 100 parts by mass of mixed fruits and vegetables, pulping, adding 2-3 parts by mass of white granulated sugar, uniformly stirring, adding lactobacillus bulgaricus, fermenting at 30-35 ℃ for 40-50 days, continuously adding lactobacillus casei, fermenting at 30-35 ℃ for 20-30 days, adding bifidobacterium longum, and fermenting at 30-35 ℃ for 5-10 days to obtain fermentation liquor B; (4) Concentrating and evaporating the fermentation liquor B under reduced pressure until the solid content is more than or equal to 55wt% to obtain a concentrated liquor B, freeze-drying the concentrated liquor B until the water content is less than or equal to 3wt%, performing air-flow type micro-grinding treatment, and sieving to obtain mixed ferment powder; (5) Mixing the sparassis crispa ferment powder and the mixed ferment powder according to the mass ratio of 8-10:1 to obtain the sparassis crispa ferment. Further, the mass of the lactobacillus brevis in the step (1) accounts for 0.3-0.5% of the total mass of the minced sparassis c