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CN-122005718-A - Preparation method of astragalus membranaceus fermented paste for improving immunity

CN122005718ACN 122005718 ACN122005718 ACN 122005718ACN-122005718-A

Abstract

The invention relates to the technical field of fermented paste preparation, and particularly discloses a preparation method of astragalus membranaceus fermented paste for improving immunity. The method comprises the steps of cutting astragalus into sections, cleaning at low temperature, performing enzymolysis, adding saccharomycetes for anaerobic fermentation, drying and crushing to obtain astragalus fermentation powder, cleaning chicken gizzard membrane, performing low-temperature drying and crushing, extracting by gastric phase and intestinal phase, mixing filtrate to obtain chicken gizzard membrane extract, steaming glutinous rice and Chinese yam, cooling, adding saccharomyces cerevisiae and the like for fermentation for 12-24 hours, adding enzyme for treatment, filtering and centrifuging to obtain Chinese yam fermentation liquor. Mixing the above materials, homogenizing, concentrating, sterilizing under ultrahigh pressure, packaging, and sterilizing by irradiation to obtain the final product. The finished ointment prepared by the method realizes the multi-component synergistic effect, improves the utilization rate of active components, retains thermosensitive components, ensures the safety and stability of the product by double sterilization, and is obviously beneficial to improving the immunity.

Inventors

  • NIU BAOQING
  • YANG RUI
  • ZHAO ZIBING
  • ZHANG YANXIN
  • SHI YUJIE
  • HAN WENLONG
  • XU MINGFANG
  • ZHANG CHUNJIE
  • CHAI BEIBEI
  • ZHANG LIYUAN

Assignees

  • 亳州市尚医铭草生物科技有限公司

Dates

Publication Date
20260512
Application Date
20251015

Claims (10)

  1. 1. A preparation method of astragalus membranaceus fermented paste for improving immunity is characterized by comprising the following steps of: S1, respectively weighing 400-600 parts of astragalus membranaceus, 600-800 parts of fresh chicken gizzard membrane, 500-800 parts of fresh Chinese yam and 100-150 parts of glutinous rice according to mass parts; s2, preparing astragalus membranaceus fermentation powder, namely cutting astragalus membranaceus into sections, cleaning at low temperature, performing enzymolysis, adding saccharomycetes for anaerobic fermentation after the enzymolysis is finished, drying the fermented astragalus membranaceus sections, and crushing to obtain astragalus membranaceus fermentation powder; S3, preparing chicken gizzard membrane extract, namely cleaning the inner walls of fresh chicken gizzard, drying at low temperature, crushing, performing gastric phase extraction to obtain gastric phase extract and residues, performing intestinal phase extraction to the residues to obtain intestinal phase extract, combining the gastric phase extract and the intestinal phase extract, and filtering to obtain the chicken gizzard membrane extract; S4, preparing a yam fermentation liquid, namely steaming glutinous rice and yam respectively, cooling for later use, putting saccharomyces cerevisiae, lactobacillus plantarum and glucoamylase into the pretreated glutinous rice and yam for fermentation for 12-24 hours, putting high temperature resistant alpha-amylase into a fermented solution for boiling after fermentation, adding beta-glucosidase when the temperature is reduced to 60 ℃, continuing to act for 2 hours, filtering to obtain a treatment liquid, and centrifuging the treatment liquid after filtering to obtain the yam fermentation liquid; s5, preparing paste, namely mixing the prepared astragalus membranaceus fermentation powder, the chicken' S gizzard-membrane extracting solution and the Chinese yam fermentation liquid, homogenizing, concentrating to obtain a concentrated solution, carrying out ultrahigh-pressure sterilization on the concentrated solution, packaging, and carrying out irradiation sterilization on the packaged concentrated solution to obtain the finished paste.
  2. 2. The method for preparing astragalus membranaceus fermented paste for improving immunity according to claim 1, wherein the preparation of astragalus membranaceus fermented powder in the step S2 comprises the following steps of: (1) Cutting radix astragali, ultrasonically cleaning at low temperature, adding 1.5% cellulase and 2.0% pectase, and performing enzymolysis at 45deg.C and pH5.0 for 2 hr; (2) Mixing the astragalus segment subjected to enzymolysis with saccharomycetes according to a ratio of 10:1, adding glucose solution, and fermenting for 48 hours under anaerobic conditions at 37 ℃; (3) And (3) taking out the astragalus root segments after fermentation is finished, drying the astragalus root segments in a low-temperature dryer, and putting the dried astragalus root segments in an airflow crusher, and crushing the astragalus root segments to 300-500 meshes at low temperature to obtain astragalus root fermented powder.
  3. 3. The method for preparing astragalus membranaceus fermented paste for improving immunity according to claim 2, wherein the enzyme activity of the cellulase used in the step (1) is 2000U/g, and the enzyme activity of the pectase is 1000U/g.
  4. 4. The method for preparing astragalus membranaceus fermented paste for improving immunity according to claim 1, wherein the step S3 of preparing the chicken' S gizzard-membrane extract comprises the following steps: (1) Taking the inner walls of fresh gizzards, repeatedly cleaning with deionized water, then placing the fresh gizzards in a low-temperature dryer for drying, placing the dried gizzards in an air flow pulverizer, and pulverizing the gizzards to 300-500 meshes at low temperature; (2) Gastric phase extraction, namely mixing 0.1mol/L hydrochloric acid solution and 0.2mol/L potassium chloride solution according to a volume ratio of 1:2, regulating pH to 1.5-2.0, adding chicken's gizzard-membrane powder and 2% pepsin, magnetically stirring at a constant temperature of 37 ℃ for 2 hours, centrifuging at 4 ℃ and 8000rpm for 15 minutes after extraction is finished, collecting supernatant, and reserving residues for intestinal phase extraction; (3) Intestinal phase extraction, namely mixing 0.1mol/L disodium hydrogen phosphate solution and 0.1mol/L citric acid solution according to a volume ratio of 3:1, adjusting pH to 7.5-8.0, adding gastric phase extraction residues, 1.5% trypsin and 1.0% alpha-amylase, magnetically stirring and extracting for 3 hours at a constant temperature of 37 ℃, centrifuging for 15 minutes at 4 ℃ and 8000rpm after the extraction is finished, collecting supernatant and combining with gastric phase extraction liquid; (4) And (3) pre-filtering the combined extracting solution through a 0.45 mu m microfiltration membrane to remove solid particles, and then purifying the extracting solution by combining an ultrafiltration membrane to obtain the chicken's gizzard-membrane extracting solution.
  5. 5. The method for preparing an immunity enhancing astragalus fermentation paste according to claim 4, wherein the enzyme activity of pepsin used for the gastric phase extraction in the step (2) is not less than 3000U/mg.
  6. 6. The method of preparing an immunity enhancing astragalus fermentation paste according to claim 4, wherein the trypsin enzyme activity of the intestinal phase extraction in step (3) is not less than 2000U/mg, and the alpha-amylase enzyme activity of the intestinal phase extraction is not less than 5000U/mg.
  7. 7. The method of claim 4, wherein the ultrafiltration membrane in the step (4) has a molecular weight cut-off of 3000Da.
  8. 8. The method for preparing astragalus membranaceus fermented paste for improving immunity according to claim 1, wherein the method for preparing the yam fermented liquid in the step S4 is characterized by comprising the following steps of: (1) Soaking Oryza Glutinosa in 37deg.C warm water for 8 hr, steaming at 100deg.C for 15min to gelatinize the outer layer, cooling to 85deg.C, steaming for 20min, and cooling; (2) Peeling rhizoma Dioscoreae, cutting, vacuum steaming at-0.06 MPa and 90deg.C for 30min, mashing, and cooling; (3) Adding 5.0% Saccharomyces cerevisiae, 2.0% Lactobacillus plantarum and 2.0% glucoamylase into pretreated Oryza Glutinosa and rhizoma Dioscoreae, mixing, sealing, and culturing in 25-30deg.C incubator for 18 hr; (4) Adding 1.5% high temperature resistant alpha-amylase into the fermented solution for boiling, adding 1.0% beta-glucosidase when the temperature is reduced to 60 ℃, continuing to act for 2 hours, and filtering to obtain a treatment solution; (5) Filtering the treatment liquid, centrifuging at 8000r/min and 20 ℃ for 15min to obtain a primary clarified liquid, and centrifuging the primary clarified liquid at a high speed for the second time to obtain the yam fermentation liquid.
  9. 9. The method for preparing astragalus membranaceus fermented paste for improving immunity as claimed in claim 8, wherein the lactobacillus plantarum is a lactobacillus plantarum domesticated in the third generation in Chinese yam juice in advance, wherein the Chinese yam juice is obtained by mixing Chinese yam blocks and distilled water according to the proportion of 1:1.1-1.2, pulping by a tissue masher, and removing residues by a 80-100 mesh sieve.
  10. 10. The method for preparing astragalus membranaceus fermented paste for improving immunity according to claim 1, wherein the step S5 of preparing the paste comprises the following steps of: (1) Mixing radix astragali fermented powder, endothelium corneum Gigeriae Galli extract and rhizoma Dioscoreae fermented liquid according to part ratio, and circulating for 3-5 times under 150-200MPa by homogenizing valve to obtain fermented powder suspension; (2) Concentrating the fermented powder suspension to one fifth to one fourth by using a hydrophobic polytetrafluoroethylene membrane with the pore diameter of 0.2 mu m under the conditions of the operating pressure of-0.09 MPa and the temperature of 40 ℃; (3) And (3) carrying out ultrahigh pressure sterilization on the concentrated solution for 3min, packaging, and sterilizing the finished product by adopting cobalt-60 gamma ray irradiation with the dosage of 2-5kGy at the temperature of less than or equal to 10 ℃ after packaging to obtain the finished product paste.

Description

Preparation method of astragalus membranaceus fermented paste for improving immunity Technical Field The invention belongs to the technical field of fermented paste preparation, and particularly relates to a preparation method of astragalus membranaceus fermented paste for improving immunity. Background With the acceleration of modern life pace and the increase of environmental pressure, low immunity has become a global health problem. World health organization data shows that about 70% of the population worldwide is in sub-health, with immune dysfunction being a central contributor. The traditional Chinese medicine theory holds that the hypoimmunity is closely related to deficiency of qi and blood and weakness of spleen and stomach, and four kinds of astragalus, chicken's gizzard-membrane, chinese yam and glutinous rice are combined for long-term use for immunoregulation due to the effects of tonifying middle-jiao and Qi and strengthening spleen and stomach. However, clinical practice shows that the four ingredients are directly eaten in a decoction or medicated diet mode, the immune improvement effect is generally limited, and the effective rate is obviously lower especially for people with immune function decline such as middle-aged and elderly people and chronic patients. Disclosure of Invention Aiming at the defects and problems that the traditional eating mode of the four traditional formulas has low utilization rate of active ingredients and easily destroyed high-temperature treatment activity, the invention provides a preparation method of astragalus membranaceus fermented paste for improving immunity. A preparation method of astragalus membranaceus fermented paste for improving immunity comprises the following steps: S1, respectively weighing 400-600 parts of astragalus membranaceus, 600-800 parts of fresh chicken gizzard membrane, 500-800 parts of fresh Chinese yam and 100-150 parts of glutinous rice according to mass parts; s2, preparing astragalus membranaceus fermentation powder, namely cutting astragalus membranaceus into sections, cleaning at low temperature, performing enzymolysis, adding saccharomycetes for anaerobic fermentation after the enzymolysis is finished, drying the fermented astragalus membranaceus sections, and crushing to obtain astragalus membranaceus fermentation powder; S3, preparing chicken gizzard membrane extract, namely cleaning the inner walls of fresh chicken gizzard, drying at low temperature, crushing, performing gastric phase extraction to obtain gastric phase extract and residues, performing intestinal phase extraction to the residues to obtain intestinal phase extract, combining the gastric phase extract and the intestinal phase extract, and filtering to obtain the chicken gizzard membrane extract; S4, preparing a yam fermentation liquid, namely steaming glutinous rice and yam respectively, cooling for later use, putting saccharomyces cerevisiae, lactobacillus plantarum and glucoamylase into the pretreated glutinous rice and yam for fermentation for 12-24 hours, putting high temperature resistant alpha-amylase into a fermented solution for boiling after fermentation, adding beta-glucosidase when the temperature is reduced to 60 ℃, continuing to act for 2 hours, filtering to obtain a treatment liquid, and centrifuging the treatment liquid after filtering to obtain the yam fermentation liquid; S5, preparing paste, namely mixing astragalus membranaceus fermentation powder, chicken' S gizzard-membrane extract and Chinese yam fermentation liquor according to a part ratio, homogenizing, concentrating to obtain concentrated solution, carrying out ultrahigh pressure sterilization on the concentrated solution, packaging, and carrying out irradiation sterilization on the packaged concentrated solution to obtain the finished paste. The preparation method of the astragalus membranaceus fermented paste for improving the immunity in the step S2 comprises the following steps of: (1) Cutting radix astragali, ultrasonically cleaning at low temperature, adding 1.5% cellulase and 2.0% pectase, and performing enzymolysis at 45deg.C and pH5.0 for 2 hr; (2) Mixing the astragalus segment subjected to enzymolysis with saccharomycetes according to a ratio of 10:1, adding glucose solution, and fermenting for 48 hours under anaerobic conditions at 37 ℃; (3) And (3) taking out the astragalus root segments after fermentation is finished, drying the astragalus root segments in a low-temperature dryer, and putting the dried astragalus root segments in an airflow crusher, and crushing the astragalus root segments to 300-500 meshes at low temperature to obtain astragalus root fermented powder. According to the preparation method of the astragalus membranaceus fermented paste for improving the immunity, the enzyme activity of the cellulase used in the step (1) is 2000U/g, and the enzyme activity of the pectase is 1000U/g. The preparation method of the astragalus membranaceus fermented paste for imp