Anti-aging, anti-oxidation and blood fat reducing enzyme liquid and preparation method thereof

Abstract

The invention belongs to the technical field of food fermentation, and discloses an anti-aging, anti-oxidation and blood fat-reducing enzyme liquid and a preparation method thereof. The enzyme liquid is prepared by taking 2-5 parts of hawthorn, 2-5 parts of apple, 1-3 parts of lemon, 0.8-1.5 parts of ginkgo and 1.5-2.5 parts of broken rock sugar as main raw materials, supplementing mountain spring water and honey, and performing raw material pretreatment, primary constant-temperature fermentation and secondary constant-temperature fermentation. The ginkgo seeds are boiled to remove toxins, the primary fermentation is carried out at 28-35 DEG C for 60-90 days, and the secondary fermentation is carried out at 25-32 DEG C for 25-35 days. The prepared enzyme liquid is yellowish, transparent and bright and fragrant in smell, has the remarkable effects of resisting oxidation and aging and assisting in reducing blood fat, can improve intestinal flora and whiten skin, and is suitable for auxiliary conditioning of hyperlipidemia, nephritis and abnormal liver function. The invention has the advantages of scientific formula, controllable process, high safety and good stability, and is suitable for industrial production and market promotion.

Description

Technical Field

[0001] This invention belongs to the field of food fermentation technology, specifically relating to an anti-aging, antioxidant, and lipid-lowering enzyme liquid and its preparation method. Background Technology

[0002] As people's living standards continue to improve, their dietary structure is gradually shifting towards high-fat, high-sugar, and refined foods. Health problems such as high blood lipids, oxidative stress damage, and premature aging are becoming increasingly prevalent and affecting younger people. This has led to a sustained increase in market demand for natural, safe, and multi-functional health-promoting foods. Plant enzymes, produced from fruit and vegetable raw materials through microbial fermentation, are rich in polyphenols, flavonoids, organic acids, active enzymes, and probiotic metabolites. They have shown great potential in scavenging free radicals, delaying aging, regulating lipid metabolism, and improving gut microbiota, making them an important research direction in the field of health foods.

[0003] Current enzyme products and preparation processes still have many shortcomings: First, the raw material combinations are relatively simple and lack scientific formulation, making it difficult to achieve the synergistic effects of anti-oxidation, anti-aging, and assisting in lowering blood lipids; second, the fermentation process is poorly controlled, often using single fermentation without constant temperature regulation, resulting in insufficient conversion of effective active substances and poor product efficacy stability; third, some products containing ingredients such as ginkgo have not undergone standardized detoxification pretreatment, posing potential food safety risks; fourth, product quality varies greatly, with color, clarity, flavor, and shelf-life stability failing to meet market requirements. These deficiencies make it difficult for existing enzyme products to balance safety, efficacy, and stability, thus failing to meet the demands of high-end and functional consumers.

[0004] Therefore, developing a scientifically formulated, standardized, and highly safe enzyme liquid with significant antioxidant, anti-aging, and lipid-lowering effects, as well as the ability to improve gut microbiota and whiten skin, suitable for the auxiliary treatment of hyperlipidemia, nephritis, and abnormal liver function, and its standardized preparation method, is of great significance for enriching the plant enzyme product system and promoting the technological upgrading of the industry. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies, such as unreasonable formulations, crude processes, single efficacy, insufficient safety, and poor stability, by providing a scientifically formulated, controllable process, high safety, and synergistic efficacy anti-aging, antioxidant, and lipid-lowering enzyme liquid and its preparation method.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: An anti-aging, antioxidant, and lipid-lowering enzyme liquid is made from the following raw materials in parts by weight through two fermentations: 2-5 parts hawthorn, 2-5 parts apple, 1-3 parts lemon, 0.8-1.5 parts detoxified ginkgo, 1.5-2.5 parts rock sugar, 20-30 parts spring water, and 2-5 parts honey.

[0007] Preferably, the anti-aging, antioxidant, and lipid-lowering enzyme liquid of the present invention is made from the following raw materials in parts by weight through two fermentations: 3 parts hawthorn, 3 parts apple, 2 parts lemon, 1.2 parts detoxified ginkgo, 1.8 parts rock sugar, 25 parts spring water, and 4 parts honey.

[0008] The anti-aging, antioxidant, and lipid-lowering enzyme liquid of this invention has a scientific ratio of each raw material, which can not only meet the requirements of fermentation solvent and enhance the flavor and fermentation activity, but also does not affect the performance of the core functional components. It can ensure the stability of the antioxidant, anti-aging, and lipid-lowering effects of the enzyme liquid, while having strong process adaptability and being easy to industrialize.

[0009] The present invention also provides a method for preparing the above-mentioned anti-aging, antioxidant, and lipid-lowering enzyme solution, comprising the following steps: S1. Raw material pretreatment: Wash and dry hawthorn, apple, lemon and ginkgo; boil ginkgo in water for 2-3 hours to remove toxins, then crush after cooling; boil spring water and let it cool for later use. S2. Canning: Slice hawthorn, apple and lemon, mix them with crushed and detoxified ginkgo in a ratio to obtain mixed fruit raw materials, and pack them into a fermentation tank in a layered manner, alternating layers of mixed fruit raw materials and rock sugar. S3, Primary fermentation: Add cooled spring water until all materials are submerged, seal, and ferment at a constant temperature of 28-35℃ for 60-90 days; S4. Secondary fermentation: Separate the sediment from the primary fermentation liquid, add honey to the supernatant, and ferment for 25-35 days at a constant temperature of 25-32℃ to obtain the enzyme liquid.

[0010] As a further description of the above technical solution: In step S1, the material filling amount is 60% to 70% of the fermentation tank volume, which reserves sufficient space for gas expansion during the fermentation process, and avoids overflow and bottle explosion caused by excessive pressure in the tank due to fermentation gas production; at the same time, it ensures that the material and fermentation liquid are in full contact, which is conducive to the uniform reproduction and metabolism of microorganisms, improves fermentation efficiency and product stability, and ensures that the enzyme liquid has uniform quality and stable efficacy.

[0011] As a further description of the above technical solution: the rock sugar mentioned in step S2 is crushed rock sugar with a particle size of 2-8mm. This particle size is moderate, dissolves quickly and evenly, and can quickly form a balanced sugar environment to meet the nutritional needs of fermenting microorganisms; it avoids the slow dissolution of large pieces of rock sugar, which would lead to excessively high local sugar concentrations and inhibit fermentation, while also preventing the rock sugar from being too fine, which would cause clumping and uneven fermentation, thereby ensuring a stable fermentation process, full conversion of effective components, and stable and uniform product taste and quality.

[0012] As a further description of the above technical solution: In step S3, the lid is opened and stirred once a day for the first 25 to 35 days of primary fermentation to fully mix the materials, sugars and generated bacterial liquid, avoid stratification and sedimentation, and ensure uniform fermentation; opening the lid can also release a large amount of gas generated during fermentation, prevent excessive pressure inside the tank, and at the same time supplement an appropriate amount of oxygen to meet the needs of microbial growth and reproduction in the early stage, thereby accelerating the start of fermentation, improving the conversion efficiency of active substances, and ensuring stable efficacy and uniform quality of the enzyme liquid.

[0013] This invention also provides the application of the above-mentioned anti-aging, antioxidant, and lipid-lowering enzyme liquid in the preparation of antioxidant, anti-aging, and lipid-lowering beverages, or in the preparation of products for the auxiliary conditioning of hyperlipidemia, nephritis, and abnormal liver function. The anti-aging, antioxidant, and lipid-lowering enzyme liquid of this invention is obtained through scientific formulation and stepwise constant-temperature fermentation. It is rich in polyphenols, organic acids, active enzymes, and other functional components, exhibiting significant antioxidant, anti-aging, and lipid-lowering effects. It can effectively improve the body's metabolism and internal environment homeostasis, and has good auxiliary conditioning effects for people with hyperlipidemia, nephritis, and abnormal liver function.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention, through scientific formulation and stepwise constant-temperature fermentation, produces an enzyme liquid rich in polyphenols, organic acids, active enzymes, and other active substances. It has significant antioxidant, anti-aging, and lipid-lowering effects, effectively improving the body's metabolism and intestinal microecology, while also providing whitening and skin-care benefits, achieving synergistic effects. The ginkgo seeds are detoxified by high-temperature boiling, ensuring the product's high safety for consumption and meeting food safety production requirements.

[0015] This invention employs a segmented temperature-controlled fermentation and timed stirring process, resulting in more complete fermentation and more efficient conversion. The product has a slightly yellow and translucent color, a pure and fragrant aroma, and strong stability. It can be widely used in the development of functional beverages and as an adjunct treatment for hyperlipidemia, nephritis, and abnormal liver function. The formula is reasonable, the process is controllable, and it is suitable for industrial production and market promotion. Detailed Implementation

[0016] The claims of the present invention will be further described in detail below with reference to specific embodiments, but this does not constitute any limitation on the present invention. Any limited modifications made by any person within the scope of protection of the claims of the present invention are still within the scope of protection of the claims of the present invention.

[0017] Example 1 This embodiment provides an anti-aging, antioxidant, and lipid-lowering enzyme liquid, which is made from the following raw materials in parts by weight through two fermentations: 3 parts hawthorn, 3 parts apple, 2 parts lemon, 1.2 parts detoxified ginkgo, 1.8 parts crushed rock sugar with a particle size of 2-8 mm, 25 parts spring water, and 4 parts honey.

[0018] Its preparation method includes the following steps: S1. Raw material pretreatment: Wash and dry hawthorn, apple, lemon and ginkgo; boil ginkgo in water for 2 hours to remove toxins, then crush after cooling; boil spring water and let it cool for later use. S2. Canning: Slice hawthorn, apple, and lemon, and mix them evenly with crushed and detoxified ginkgo nuts in a certain proportion to obtain mixed fruit raw materials. Pack the mixed fruit raw materials into the fermentation tank in a layering manner, alternating layers of crushed rock sugar, with the filling amount being 70% of the fermentation tank volume; S3, Primary fermentation: Add cooled spring water until all materials are submerged, seal, and ferment at a constant temperature of 30℃ for 75 days, stirring daily for the first 30 days; S4. Secondary fermentation: Separate the sediment from the primary fermentation liquid, add honey to the supernatant, and ferment for 20 days at a constant temperature of 28℃ to obtain the enzyme liquid.

[0019] Example 2 This embodiment provides an anti-aging, antioxidant, and lipid-lowering enzyme liquid, which is made from the following raw materials in parts by weight through two fermentations: 2 parts hawthorn, 2 parts apple, 3 parts lemon, 1.5 parts detoxified ginkgo, 2.5 parts crushed rock sugar with a particle size of 2-8mm, 20 parts spring water, and 2 parts honey.

[0020] Its preparation method includes the following steps: S1. Raw material pretreatment: Wash and dry hawthorn, apple, lemon and ginkgo; boil ginkgo in water for 3 hours to remove toxins, then crush after cooling; boil spring water and let it cool for later use. S2. Canning: Slice hawthorn, apple, and lemon, and mix them evenly with crushed and detoxified ginkgo nuts in a certain proportion to obtain mixed fruit raw materials. Pack the mixed fruit raw materials into the fermentation tank in a layering manner, alternating layers of crushed rock sugar, with the filling amount being 60% of the fermentation tank volume; S3, Primary fermentation: Add cooled spring water until all materials are submerged, seal, and ferment at a constant temperature of 28℃ for 90 days, stirring daily for the first 35 days; S4. Secondary fermentation: Separate the sediment from the primary fermentation liquid, add honey to the supernatant, and ferment for 25 days at a constant temperature of 32℃ to obtain the enzyme liquid.

[0021] Example 3 This embodiment provides an anti-aging, antioxidant, and lipid-lowering enzyme liquid, which is made from the following raw materials in parts by weight through two fermentations: 5 parts hawthorn, 5 parts apple, 1 part lemon, 0.8 parts detoxified ginkgo, 1.5 parts crushed rock sugar with a particle size of 2-8mm, 30 parts spring water, and 5 parts honey.

[0022] Its preparation method includes the following steps: S1. Raw material pretreatment: Wash and dry hawthorn, apple, lemon and ginkgo; boil ginkgo in water for 3 hours to remove toxins, then crush after cooling; boil spring water and let it cool for later use. S2. Canning: Slice hawthorn, apple, and lemon, and mix them evenly with crushed and detoxified ginkgo nuts in a certain proportion to obtain mixed fruit raw materials. Pack the mixed fruit raw materials into the fermentation tank in a layering manner, alternating layers of crushed rock sugar, with the filling amount being 70% of the fermentation tank volume; S3, Primary fermentation: Add cooled spring water until all materials are submerged, seal, and ferment at a constant temperature of 35℃ for 60 days, stirring daily for the first 25 days; S4. Secondary fermentation: Separate the sediment from the primary fermentation liquid, add honey to the supernatant, and ferment for 35 days at a constant temperature of 25℃ to obtain the enzyme liquid.

[0023] Comparative Example 1 Compared with Example 1, the only difference is that the ginkgo seeds were not boiled to remove toxins; all other raw materials and processes are the same.

[0024] Comparative Example 2 Compared with Example 1, the only difference is that no secondary fermentation is performed; all other raw materials and processes are the same.

[0025] Comparative Example 3 Compared with Example 1, the only difference is that natural fermentation is carried out at ambient temperature without constant temperature control, while the other raw materials and processes are the same.

[0026] Performance testing: 1. Sensory and stability evaluation: The color, clarity, and odor of the samples were observed under natural light; after being stored at room temperature in the dark for 30 days, precipitation and stratification were observed, and the evaluation was carried out in accordance with GB / T 31326-2014. The results are shown in Table 1. The product of the embodiment of this invention meets the requirements of GB / T 31326-2014 in terms of color, clarity, and odor, and has good shelf-life stability; the comparative example has problems such as turbidity, off-odor, and stratification due to process defects, and its quality is poor.

[0027] Table 1. Sensory and stability evaluation results

[0028] Table 2 Results of Antioxidant Performance Test

[0029] 2. Antioxidant Performance Test: The FRAP method was used. The sample solution was mixed with the FRAP working solution, incubated in a 37℃ water bath for 30 min, and the absorbance was measured at 593 nm. A standard curve was plotted using standards, and the total antioxidant capacity (T-AOC) of the samples was calculated. The results are shown in Table 2. The total antioxidant capacity of Examples 1-3 of this invention is significantly better than that of the comparative examples, indicating that within the range of raw material ratios and process parameters of this invention, the enzyme solution can efficiently scavenge free radicals and has excellent antioxidant effects. Detoxification of ginkgo, secondary fermentation, and constant temperature control are key processes for improving antioxidant activity.

[0030] 3. Test on the auxiliary function of lowering blood lipids: SPF-grade ICR male mice were used. After 3 days of acclimatization, a hyperlipidemia model was established by feeding them a high-fat diet for 30 consecutive days. Mice were randomly divided into a normal control group, a model control group, Example 1-3 groups, and Comparative Example 1-3 groups, with 10 mice in each group. Each treatment group was administered the corresponding enzyme solution by gavage at 10 mL / kg body weight (bw), while the normal and model control groups were administered an equal volume of distilled water by gavage. This was done once daily for 30 consecutive days. After the last administration, the mice were fasted for 12 hours, and blood was collected from the orbital sinus. Serum was separated, and the levels of TC (total cholesterol) and TG (triglycerides) were measured using an automated biochemical analyzer. The results are shown in Table 3. Compared with the model control group, the serum TC and TG levels of the mice in Example 1-3 were significantly lower, approaching those of the normal control group, indicating that the enzyme solution of this invention has a clear auxiliary function in lowering blood lipids. The comparative examples showed a significantly weakened blood lipid-lowering effect due to process deficiencies.

[0031] Table 3 Results of the test on the auxiliary lipid-lowering performance (n=10, mmol / L)

[0032] In summary, this invention, through a scientific formula and a step-by-step constant-temperature fermentation process, combined with crushed rock sugar to achieve uniform dissolution and full fermentation, produces an enzyme liquid that has antioxidant, anti-aging, and lipid-lowering effects, and is highly safe and of stable quality.

[0033] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them; those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the present invention.

Claims

1. An anti-aging, antioxidant, and lipid-lowering enzyme liquid, characterized in that, It is made from the following ingredients by weight through two fermentations: 2-5 parts hawthorn, 2-5 parts apple, 1-3 parts lemon, 0.8-1.5 parts detoxified ginkgo, 1.5-2.5 parts rock sugar, 20-30 parts spring water, and 2-5 parts honey.

2. The anti-aging, antioxidant, and lipid-lowering enzyme solution according to claim 1, characterized in that: It is made from the following ingredients by weight through secondary fermentation: 3 parts hawthorn, 3 parts apple, 2 parts lemon, 1.2 parts detoxified ginkgo, 1.8 parts rock sugar, 25 parts spring water and 4 parts honey.

3. A method for preparing an anti-aging, antioxidant, and lipid-lowering enzyme solution as described in claim 1 or 2, characterized in that, Includes the following steps: S1. Raw material pretreatment: Wash and dry hawthorn, apple, lemon and ginkgo; boil ginkgo in water for 2-3 hours to remove toxins, then crush after cooling; Boil spring water and let it cool before use; S2. Canning: Slice hawthorn, apple and lemon, mix them with crushed and detoxified ginkgo in a ratio to obtain mixed fruit raw materials, and pack them into a fermentation tank in a layered manner, alternating layers of mixed fruit raw materials and rock sugar. S3, Primary fermentation: Add cooled spring water until all materials are submerged, seal, and ferment at a constant temperature of 28-35℃ for 60-70 days; S4. Secondary fermentation: Separate the sediment from the primary fermentation liquid, add honey to the supernatant, and ferment for 25-35 days at a constant temperature of 25-32℃ to obtain the enzyme liquid.

4. The preparation method according to claim 3, characterized in that: In step S2, the amount of material loaded is 60% to 80% of the fermentation tank volume.

5. The preparation method according to claim 3, characterized in that: The rock sugar mentioned in step S2 is crushed rock sugar with a particle size of 2-8 mm.

6. The preparation method according to claim 3, characterized in that: In step S3, the lid is opened and stirred once a day for the first 25 to 35 days of primary fermentation.

7. The anti-aging, antioxidant, and lipid-lowering enzyme liquid according to claim 1 or 2 is used in the preparation of antioxidant, anti-aging, and lipid-lowering beverages, or in the preparation of products for the auxiliary conditioning of hyperlipidemia, nephritis, and abnormal liver function.

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