Preparation method and application of hawthorn compound enzyme

Abstract

The preparation method comprises the following steps: S1, selecting haws, roses and sanchi flowers as raw materials, cleaning the haws, removing kernels, pulping to obtain haw pulp, adding water into the roses and the sanchi flowers, heating and extracting for 10-20 minutes, and filtering to obtain an extracting solution; s2, white granulated sugar is added into the hawthorn pulp, the addition amount of the white granulated sugar is 3%-7% of the total mass of the hawthorn pulp and the extracting solution, the extracting solution is added after mixing, homogenizing is conducted under the pressure of 20-30 MPa, and a fermentation base material is obtained; s3, sterilizing the fermentation base material for 10-20 minutes, and cooling the fermentation base material to 28-32 DEG C; s4, inoculating fruit enzyme zymophyte into the cooled fermentation base material, wherein the inoculation amount is 0.05-0.2% of the total mass of the fermentation base material; s5, post-treatment: after fermentation is completed, filtering to remove residues, and performing secondary sterilization to obtain the hawthorn compound enzyme. The invention provides the preparation method of the hawthorn compound enzyme which is controllable in process, high in active ingredient content and clear in lipid-lowering effect.

Description

Technical Field

[0001] This invention relates to the field of functional food preparation, specifically to a method for preparing hawthorn compound enzyme and its application. Background Technology

[0002] Currently, the main clinical approach to improving hyperlipidemia is long-term use of chemical lipid-lowering drugs (such as statins). However, these drugs can cause irreversible damage to liver metabolic function during long-term use and have side effects such as muscle pain and elevated blood sugar, failing to meet consumers' demand for safe lipid-lowering. Therefore, developing safe and effective lipid-lowering functional foods based on natural products has become a research hotspot in the field of food science and technology.

[0003] Among natural products, hawthorn, as a plant used both as food and medicine, is rich in flavonoids (such as rutin and quercetin) and triterpenoids (such as ursolic acid), and has been proven to have significant physiological activities in lowering blood lipids and blood sugar. It is also highly safe and widely available, making it an ideal raw material for developing lipid-lowering foods. However, existing hawthorn processed products are still limited to traditional primary processing methods, such as hawthorn preserves, hawthorn cakes, and hawthorn candied fruits, which suffer from traditional processing techniques and insufficient functional expansion.

[0004] In recent years, enzymes, as a type of functional food prepared through microbial fermentation, have gradually gained market attention due to their advantages such as small molecular size of active ingredients, easy absorption, and diverse functions. Existing research has developed a variety of single-ingredient enzymes, such as sea buckthorn enzyme, noni enzyme, and red apple enzyme, but there are still significant shortcomings in the development of enzymes with lipid-lowering functions.

[0005] In summary, existing technologies lack a specific preparation technique for hawthorn compound enzymes. They fail to utilize the synergistic lipid-lowering advantages of hawthorn, rose, and Panax notoginseng flowers, nor do they optimize the process to increase the content of active ingredients. Furthermore, their lipid-lowering mechanism and application scenarios are not clearly defined, thus failing to meet consumers' demand for "safe, efficient, and targeted lipid-lowering" functional foods. Therefore, this invention aims to address these technical shortcomings by providing a method for preparing hawthorn compound enzymes with controllable processes, high levels of active ingredients, and a clear lipid-lowering effect, along with its applications. Summary of the Invention

[0006] The present invention aims to provide a method for preparing hawthorn compound enzyme and its application, and to provide a method for preparing hawthorn compound enzyme with controllable process, high active ingredients and clear lipid-lowering effect.

[0007] A method for preparing hawthorn compound enzyme, comprising: S1. Raw material pretreatment: Hawthorn, rose, and Panax notoginseng flowers are selected as raw materials, and the weight ratio of hawthorn, rose, and Panax notoginseng flowers is 100:0.5~2:8~12; after washing and removing the pits from the hawthorn, it is pulped to obtain hawthorn pulp; the rose and Panax notoginseng flowers are heated with water for 10~20 minutes and filtered to obtain the extract. S2. Sugar adjustment and homogenization: Add white sugar to the hawthorn pulp. The amount of white sugar added is 3-7% of the total mass of the hawthorn pulp and extract after mixing. After mixing, add the extract and homogenize under a pressure of 20-30 MPa to obtain the fermentation base. S3. Sterilization: Sterilize the fermentation base material for 10-20 minutes and cool it to 28-32°C; S4. Inoculation and Fermentation: Inoculate the cooled fermentation substrate with fruit enzyme fermentation bacteria at an inoculation rate of 0.05-0.2% of the total mass of the fermentation substrate. Ferment at 30-36℃ for 48-72 hours, stirring once every 12 hours. The material-to-liquid ratio of the fermentation substrate is 1:3-1:5 (g:mL) of hawthorn mass to total water volume. S5. Post-processing: After fermentation, filter to remove residue, sterilize twice to obtain hawthorn compound enzyme.

[0008] Working principle and beneficial effects of the present invention: Hawthorn, as the main ingredient, is rich in flavonoids (such as rutin and quercetin) and triterpenoids (such as ursolic acid), which are the core active substances for lowering lipids and can directly act on cholesterol metabolism. Rose petals are used as an auxiliary ingredient and contain phenolic compounds, rose flavonoids and volatile oils. On the one hand, they can remove free radicals produced during fermentation and prevent the heat-sensitive active ingredients in hawthorn (such as flavonoids and ascorbic acid) from being oxidized and destroyed. On the other hand, their sweet aroma can neutralize the sour taste of hawthorn. Panax notoginseng flower is another auxiliary ingredient, containing saponin components similar to those in Panax notoginseng root and stem. It can promote the metabolic activity of fruit enzyme fermentation bacteria (lactic acid bacteria, yeast) and improve the conversion efficiency of the bacteria on macromolecular active ingredients (such as flavonoids) in hawthorn. At the same time, its cooling sensation can improve the fermentation odor of enzymes. The weight ratio of 100:0.5 to 2:8 to 12 is limited to ensure that the concentration of active ingredients of the three components is matched. If the proportion of rose petals is less than 0.5%, the antioxidant and flavor-regulating effects will be insufficient; if it is greater than 2%, it will mask the main flavor of hawthorn; if the proportion of Panax notoginseng flowers is less than 8%, the metabolic promotion effect of the strain will be weak; if it is greater than 12%, it will introduce a significant bitter taste and affect palatability.

[0009] Preferably, the extraction conditions for rose and Panax notoginseng flowers in S1 are: adding 8 to 12 times the weight of deionized water and heating to 90 to 95°C.

[0010] Preferably, the fruit enzyme fermentation bacteria are a compound strain of lactic acid bacteria and yeast, and the weight ratio of lactic acid bacteria to yeast is 1:1.

[0011] Preferably, in S5, the filtration adopts plate and frame filtration with a filter cloth pore size of 0.22μm; the secondary sterilization adopts boiling water bath sterilization for 10min.

[0012] Preferably, S3 sterilization uses a boiling water bath or high-frequency pulsed light sterilization. Application of a hawthorn compound enzyme in the preparation of lipid-lowering functional foods. Detailed Implementation

[0013] The following detailed description illustrates the specific implementation method: A method for preparing hawthorn compound enzyme, comprising: S1. Raw material pretreatment: Select hawthorn, rose and Panax notoginseng flowers as raw materials, with a weight ratio of 100g:1g:10g; wash and pit the hawthorn and then pulp it to obtain hawthorn pulp; add deionized water to the rose and Panax notoginseng flowers and heat to extract for 15 minutes, then filter to obtain the extract. S2. Sugar adjustment and homogenization: Add white sugar to the hawthorn pulp. The amount of white sugar added is 5% of the total mass of the hawthorn pulp and extract after mixing. After mixing, add the extract and homogenize under a pressure of 25 MPa to obtain the fermentation base. S3. Sterilization: Sterilize the fermentation base material in a boiling water bath for 20 minutes and cool it to 32°C. S4. Inoculation and Fermentation: Inoculate the cooled fermentation substrate with fruit enzyme fermentation bacteria at a rate of 0.1% of the total mass of the fermentation substrate. Ferment at 34°C for 60 hours, stirring once every 12 hours. The material-to-liquid ratio of the fermentation substrate is 1:4 (g:mL) of hawthorn mass to total water volume. The fruit enzyme fermentation bacteria are a compound strain of lactic acid bacteria and yeast, with a weight ratio of lactic acid bacteria to yeast of 1:1.

[0014] S5. Post-processing: After fermentation, filter to remove residue, sterilize twice to obtain hawthorn compound enzyme.

[0015] The results showed that under these conditions, the hawthorn compound enzyme had a pH of 3.42, a total acid content (calculated as lactic acid) of 34.16 g / L, a total phenol content of 1.79 mg / mL, an ascorbic acid content of 2.34 mg / 100g, and a total free amino acid content of 129.07 mg / kg. Furthermore, under simulated gastric environmental conditions (pH 2), the hawthorn compound enzyme adsorbed 16.64 mg / mL of cholesterol. Under simulated near-neutral intestinal environmental conditions (pH 7), the adsorption capacity of the hawthorn compound enzyme for cholesterol was 19.88 mg / mL. Simultaneously, the hawthorn compound enzyme inhibited cholesterol esterase activity by 79.48%.

[0016] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing hawthorn compound enzyme, characterized in that, include: S1. Raw material pretreatment: Hawthorn, rose, and Panax notoginseng flowers are selected as raw materials, and the weight ratio of hawthorn, rose, and Panax notoginseng flowers is 100:0.5~2:8~12; after washing and removing the pits from the hawthorn, it is pulped to obtain hawthorn pulp; the rose and Panax notoginseng flowers are heated with water for 10~20 minutes and filtered to obtain the extract. S2. Sugar adjustment and homogenization: Add white sugar to the hawthorn pulp. The amount of white sugar added is 3-7% of the total mass of the hawthorn pulp and extract after mixing. After mixing, add the extract and homogenize under a pressure of 20-30 MPa to obtain the fermentation base. S3. Sterilization: Sterilize the fermentation base material for 10-20 minutes and cool it to 28-32°C; S4. Inoculation and Fermentation: Inoculate the cooled fermentation substrate with fruit enzyme fermentation bacteria at an inoculation rate of 0.05-0.2% of the total mass of the fermentation substrate. Ferment at 30-36℃ for 48-72 hours, stirring once every 12 hours. The material-to-liquid ratio of the fermentation substrate is 1:3-1:5 (g:mL) of hawthorn mass to total water volume. S5. Post-processing: After fermentation, filter to remove residue, sterilize twice to obtain hawthorn compound enzyme.

2. The method for preparing hawthorn compound enzyme according to claim 1, characterized in that, The extraction conditions for rose and Panax notoginseng flowers in S1 are as follows: add 8 to 12 times the weight of deionized water and heat to 90 to 95°C.

3. The method for preparing hawthorn compound enzyme according to claim 2, characterized in that, The fruit enzyme fermentation bacteria are a compound strain of lactic acid bacteria and yeast, with a weight ratio of lactic acid bacteria to yeast of 1:

1.

4. The method for preparing hawthorn compound enzyme according to claim 3, characterized in that, In S5, plate and frame filtration is used, and the filter cloth pore size is 0.22μm; secondary sterilization is carried out by boiling water bath sterilization for 10 minutes.

5. The method for preparing hawthorn compound enzyme according to claim 4, characterized in that, S3 sterilization uses boiling water bath or high-frequency pulsed light sterilization.

6. The application of hawthorn compound enzyme according to claims 1 to 5 in the preparation of lipid-lowering functional foods.