CN102232599B - Method for preparing immunity-enhancing burdock lactic acid bacteria drink - Google Patents
Method for preparing immunity-enhancing burdock lactic acid bacteria drink Download PDFInfo
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- CN102232599B CN102232599B CN201110230655.4A CN201110230655A CN102232599B CN 102232599 B CN102232599 B CN 102232599B CN 201110230655 A CN201110230655 A CN 201110230655A CN 102232599 B CN102232599 B CN 102232599B
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Abstract
The invention belongs to the food processing field, in particular relates to a method for preparing an acidic drink from the main raw material of burdock by means of the fermentation of a few compound bacteria including lactobacillus rhamnose, lactobacillus acidophilus, lactobacillus plantarum and bifidobacteria. A method for preparing an immunity-enhancing burdock lactic acid bacteria drink is a fermentation process of lactic acid bacteria by taking burdock juice, brown sugar, stabilizer and water as raw materials and the compound bacteria of the lactobacillus rhamnose, the lactobacillus acidophilus, the lactobacillus plantarum and the bifidobacteria as strains. The method disclosed by the invention has the advantages that the drink which is prepared according to the method for preparing the burdock lactic acid bacteria drink from the raw material of the burdock juice by means of the fermentation of the compound bacteria contains the active ingredient of burdock and accordingly, is favorable for the health of a human body and capable of enhancing the immunity of the human body; the product obtained from the process for preparing the burdock lactic acid bacteria drink is stable in performances, pure and smooth in taste and abundant in nutrients.
Description
Technical field
The invention belongs to food processing field, being specifically related to a kind of is primary raw material with the burdock, makes the method for the burdock sour milk beverage of enhance immunity power with Lactobacillus rhamnosus, lactobacillus acidophilus, Lactobacillus plantarum, bifidobacterium fermentation.
Background technology
The commercial beverage is carbonated drink, cola, Sprite, orange juice etc. mostly; The nutritive value of these beverages is not high; Only have the effect of quenching one's thirst, do not possess the effect of treatment disease, and because above beverage contains the additive of pigment and essence and so on mostly; Do not meet the requirement of " pollution-free food ", the health of human body is no advantage.Along with people's growth in the living standard and to the increase of the degree of concern of health, the quality that People more and more is paid attention to how improving food is to eliminate the state of inferior health, and therefore, food service industry begins the development functionality beverage.Because functional beverage is primary raw material with Chinese medicine mostly, its mouthfeel is not good, people's its taste of traditional Chinese medicine beyond affordability; And, have some defectives because the technology of its processing is simple, can not get effective performance like the pharmacological function of Chinese medicine; This has not only caused the waste of natural resources of Chinese medicinal materials, and causes health-care effect poor again, in addition; Because the specific aim of these functional beverages is not strong, can not prevent targetedly and treat some disease, so functional health-care drink has met with bottleneck.
Burdock (arctiumLappa) is a kind of vegetables, also is a kind of Chinese medicine, and the good reputation such as king, white muscle genseng, dali ginseng of vegetables is arranged.Burdock is abundant, especially contains the more polyphenols that the special pharmacological effect is arranged; Have effect anticancer, anti-sudden change, the pharmacological action with burdock in the modern Chinese herbal medicine voluminous dictionary is summarised as antibiotic, anticancer, anti-ageing three large effects.Through the modern science analysis, burdock contains the extremely abundant necessary amino acid composition of arctiin, mineral matter, tannic acid, Ealing, synanthrin, vitamin, alkaloid, crude fibre and human body.
Existing burdock production and processing product focuses mostly at burdock tea, arctium liquor, burdock capsule etc. on the representative converted products, and what occur in the market is that the relevant fermented product of processing of primary raw material is also less with the burdock.
Summary of the invention
In order to solve above-mentioned technical problem; The invention provides a kind of is primary raw material is made beverage through lactobacillus-fermented method with the burdock; The beverage that adopts this method to make has good local flavor and mouthfeel; And because this beverage is to be that primary raw material is made with the burdock with multiple physiological active functions; Therefore adopt the burdock sour milk beverage of the enhance immunity power that method of the present invention makes to have to keep enteron aisle balance, hypoglycemic and improve the multiple physiologically actives such as immunity of human body, be fit to various drunk by peoplely, and contain the multiple beneficial living microorganism.
A kind of preparation method of burdock sour milk beverage of enhance immunity power comprises following step:
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 20～80
Brown sugar 2～8
Stabilizing agent 1～6
Water 100～200
The fermentation substrate high-temperature sterilization that above stirring forms is handled, and said high-temperature sterilization is meant 121 ℃ of sterilizations 15 minutes down, the high-temperature sterilization of the following stated all with;
Inoculation when the burdock juice after b. will sterilizing is cooled to 40～45 ℃; Add lactic acid bacteria in 2～6% the ratio that accounts for the fermentation substrate volume; Going into the fermenting cellar fermentation, is termination fermentation in 4.2 o'clock at the pH of 35～39 ℃ of bottom fermentation to zymotic fluids, refrigerates more than 12 hours down at 4 ℃ again; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.1～0.3% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.02～0.04% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.01～0.03% again, obtain the burdock sour milk beverage.
Preferably, the parts by weight proportioning of fermentation materials is:
Burdock juice 20～60
Brown sugar 4～8
Stabilizing agent 3～5
Water 120～160
Preferably; Fermentation condition is: the mixed bacteria of mixed bacteria of Lactobacillus rhamnosus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium that with volume ratio is 2:2:1:1 is as fermented bacterium; Go into the fermenting cellar fermentation; The pH of 37 ℃ of bottom fermentation to zymotic fluids is termination fermentation in 4.2 o'clock, and 4 ℃ of refrigerations are more than 12 hours.
In zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans among the step c, add the citric acid that accounts for zymotic fluid gross weight 0.02% again.
More than said burdock juice be the clarified solution that fresh burdock obtains after peeling, cleaning, making beating, enzymolysis and filtration.Its concrete processing method is to select the smooth children of epidermis tender, the radix bardanae 100g that body is honest and fresh; Through clean, after the peeling, section immediately with the colour protecting liquid making beating of 500ml, the pectinase enzymatic hydrolysis that it is 1.5% activation that interpolation accounts for the radix bardanae gross weight is got its clarified solution after the cooling; Colour protecting liquid: citric acid 0.5%; Salt 1.5%, wherein the condition of enzymolysis is: 50 ℃ of temperature, enzymolysis time 70min.
More than said stabilizing agent be the compound stabilizer of sodium alginate and sucrose ester, the parts by weight 1～3:1 of sodium alginate and sucrose ester, preferred, the ratio of weight and number of sodium alginate and sucrose ester is 1:1.
Preferred step is to be mixed and to stir forming fermentation substrate by the fermentation materials that the component of following weight portion is formed:
Burdock juice 60
Brown sugar 4
Stabilizing agent 2
Water 160
With high-temperature sterilization processing again after the fermentation substrate water dissolving of above stirring formation;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 4% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.02% again, be divided in plastics or the paper container burdock sour milk beverage of the immunity that is enhanced again.
The raw material that the present invention adopted is selected from fresh burdock, with the burdock enzymolysis of squeezing the juice, gets its enzymolysis juice as the proferment feed liquid, because the nutritive value of burdock is high, its pharmacological action is summarised as antibiotic, anticancer, anti-ageing three large effects.Through the modern science analysis; Burdock contains the extremely abundant necessary amino acid composition of arctiin, mineral matter, tannic acid, Ealing, synanthrin, vitamin, alkaloid, crude fibre and human body, is the active ingredient that beverage that fermenting raw materials prepares contains burdock with burdock juice therefore.The present invention has broken through the materials characteristics of traditional beverages, and the employing burdock is a raw material, is fermented into functional beverage through composite bacteria, effectively raises the pharmacological function of Chinese medicine, is convenient to human body and directly absorbs, and has the effect that improves immunity, and with strong points, effect is remarkable.
Lactic acid bacteria is one type can ferment and utilize glucide to produce the bacterium of a large amount of lactic acid, has the spoilage organisms of inhibition, improves physiological functions such as digestibility, anti-cancer, and fragrant local flavor and good quality are provided for food.Have broad application prospects in food industry and pharmaceuticals development field.Through the secondary metabolite that enriches enzyme system and enrich that produces in the lactic acid bacteria fermentation process; Can further promote the nutritive value of burdock; And improve human body digesting and assimilating to it; Develop can satisfy nutrition, local flavor, safely, meet the product of characteristics such as certain consumer demand, fill up the market vacancy of Related product.
The bacterial classification of the present invention's screening is the mixed bacteria of Lactobacillus rhamnosus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium; The combination of these four kinds of bacterial strains has synergy; Can keep the colony balance of enteron aisle; And make full use of a large amount of bioactive molecules, the little molecular nutrition material (like vitamin and essential amino acid etc.) of microorganisms, to keep the good digestive system of function, guarantee necessary for human body micronutrient supply composition simultaneously; In the sweat of the present invention, four kinds of lactic acid bacterias with probiotic properties of being adopted, the burdock sour milk beverage taste of the enhance immunity power of producing through above process is sour-sweet, and the viable lactic acid bacteria number reaches 10
9Individual/milliliter, contain necessary eight seed amino acids of human body, flavones, FOS content are also higher, have good health-care effect.And the compound lactobacillus that the present invention adopts fermentation can produce synergy, produces on perfume (or spice) and the viable count in product acid and all is better than independent lactobacillus-fermented.
In fermentation raw material, add brown sugar, after adding brown sugar,, can suitably heat, about 40 ℃, carry out stirring and dissolving in order to make the abundant dissolving of material.Brown sugar is compared with carbohydrates such as white granulated sugar, sucrose, glucose; The carrying out that helps sweat more, on nutritional labeling, brown sugar is nutritious; Except the required nutritional labeling of bacterial strain is provided; Also contain multiple essential amino acid, vitamin and trace element, like iron, zinc, manganese, chromium etc., nutritional labeling is high more a lot of than white granulated sugar, sucrose; To the influence of strain growth, add 8 hours zymotic fluid pH of brown sugar after fermentation and just reduce to below 4.5, viable bacteria content reaches 10
9Cfu/ml adds the fermentation material of white granulated sugar or sucrose and needs more than 12 hours and reach same effect.
Also must strictly control fermentation temperature in the sweat, be beneficial to the growth and breeding of bacterial classification, preferred fermentation temperature is 37 ℃; The length of fermentation time is relevant with the inoculum concentration of bacterial classification, and the bacterial classification input amount is big, and then fermentation time is short; Otherwise fermentation time is answered proper extension, usually at 7～8 hours; But should not be absolute the time, the final completion of sweat should depend on whether the pH of fermentation materials meets the demands.
For making the fermentation materials can layering in placement; The preferred stabilizing agent of the present invention is sodium alginate and sucrose ester compound stabilizer; Research shows that this compound stabilizer has well heat-resisting and self stability, 115 ℃ of heating 15 minutes down, and still can layering, variable color and deposition.
A kind of method that adopts the burdock sour milk beverage of the enhance immunity power that composite bacteria fermentation processes provided by the invention has following beneficial effect:
(1) burdock of selecting to have multiple physiologically active is a raw material, adopts the complex-probiotic group that can regulate the stomach and intestine inner equilibrium to come burdock juice is fermented again, and product collection local flavor and alimentary health-care function and the whole body can satisfy specific consumer groups demand;
(2) with not compare through the burdock juice of fermentation, beverage physiological active functions of the present invention has significantly obtained enhancing;
(3) properties of product are stable, pure taste, taste lubrication, nutritious;
(4) compare with method of extraction, method of the present invention is simple, and cost is low.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done explanation further,, but therefore do not limit the present invention so that those skilled in the art more understands the present invention.
Embodiment 1
Select the smooth children of epidermis tender, the radix bardanae 100g that body is honest and fresh pulls an oar with the colour protecting liquid of 500ml after cleaning, remove the peel, cutting into slices immediately; Add that to account for the radix bardanae gross weight be 1.5% activation pectinase enzymatic hydrolysis, get its clarified solution after the cooling, colour protecting liquid: citric acid 0.5%; Salt 1.5%; Wherein the condition of enzymolysis is: 50 ℃ of temperature, and enzymolysis time 70min, the method for making burdock juice in following examples is embodiment herewith.
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 40
Brown sugar 6
Sodium alginate 0.5
Sucrose ester 0.5
Water 150
The fermentation substrate high-temperature sterilization that above stirring forms is handled, and promptly 121 ℃ of sterilizations 15 minutes down, the high-temperature sterilization in following examples is embodiment herewith all;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 4% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.02% again, be divided in the plastic containers burdock sour milk beverage of the immunity that is enhanced again.
Reference examples 1
Be that with the difference of embodiment 1 bacterial classification that adopts in the reference examples 1 is that volume ratio is Lactobacillus rhamnosus, the lactobacillus acidophilus of 2:2:2, the mixed bacteria of Bifidobacterium, other condition is identical.
Reference examples 2
Be that with the difference of embodiment 1 bacterial classification that adopts in the reference examples 2 is that other condition is identical for volume ratio is the Lactobacillus rhamnosus of 4:2, the mixed bacteria of lactobacillus acidophilus;
Reference examples 3
Be that with the difference of embodiment 1 bacterial classification that adopts in the reference examples 3 is for being that volume ratio is Lactobacillus rhamnosus, the lactobacillus acidophilus of 2:2:2, the mixed bacteria of Lactobacillus plantarum for volume ratio, other condition is identical;
Following fermentation time is meant that pH reaches 4.2 o'clock required time, and said fermentation time all is meant this time among all embodiment.
| Index | Embodiment 1 | Reference examples 1 | Reference examples 2 | Reference examples 3 |
| Mouthfeel | Sour-sweet moderate | Sweet partially | Sweet partially | Sweet partially |
| Fermentation time (h) | 8.1 | 10.3 | 10.5 | 10.1 |
| Viable bacteria content (cfu/ml) | 10 9 | 10 7 | 10 8 | 10 7 。 |
The effect of different strain fermentations is also different, compares with reference examples 1,2,3, and the composite bacteria combination of selected these the four kinds of bacterial strains of the present invention, its fermentation time is short, and mouthfeel is good, and viable bacteria content is many.Therefore, under the combination of the bacterial classification of present embodiment, the burdock sour milk beverage of the enhance immunity power of processing, its mouthfeel is good, and fermentation time is short, and viable bacteria content is many.
Embodiment 2
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 60
Brown sugar 5
Sodium alginate 1.5
Sucrose ester 0.5
Water 180
The fermentation substrate high-temperature sterilization that above stirring forms is handled, promptly 121 ℃ of sterilizations 15 minutes down, the high-temperature sterilization of the following stated all with;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 4% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.02% again, be divided in the paper container burdock sour milk beverage of the immunity that is enhanced again.
Reference examples 4
Be that with the difference of embodiment 2 bacterial classification of lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:1:1:1, the mixed bacteria of Bifidobacterium, other condition is identical;
Reference examples 5
Be that with the difference of embodiment 2 bacterial classification of lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 1:1:1:1, the mixed bacteria of Bifidobacterium, other condition is identical;
| Index | Embodiment 2 | Reference examples 4 | Reference examples 5 |
| Mouthfeel | Sour-sweet moderate | Sweet partially | Sweet partially |
| Fermentation time (h) | 8.1 | 10.3 | 11．5 |
| Viable bacteria content (cfu/ml) | 10 9 | 10 7 | 10 8 |
The proportioning of bacterial classification is to bigger, the different proportioning of sweat influence of the present invention, and is different to the influence of fermentation, in the practical example 2; Fermentation time 8.1 hours, and in the reference examples 4,5, owing to changed the proportioning of bacterial classification; So its fermentation time has prolonged, and viable bacteria content has wherein also reduced.
Embodiment 3
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 50
Brown sugar 3
Sodium alginate 2
Sucrose ester 1
Water 150
The fermentation substrate high-temperature sterilization that above stirring forms is handled, promptly 121 ℃ of sterilizations 15 minutes down, the high-temperature sterilization of the following stated all with;
Inoculation when the burdock juice after b. will sterilizing is cooled to 45 ℃ adds lactic acid bacteria in 5% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.02% again, be divided in the plastic containers burdock sour milk beverage of the immunity that is enhanced again.
Reference examples 6
Be that with the difference of embodiment 3 brown sugar is replaced with the glucose of identical weight umber, and other condition is identical;
Reference examples 7
Be that with the difference of embodiment 3 brown sugar is replaced with the sucrose of identical weight umber, and other condition is identical;
| Index | Embodiment 3 | Reference examples 6 | Reference examples 7 |
| Fermentation time (h) | 8.1 | 12.3 | 12．5 |
| Viable bacteria content (cfu/ml) | 10 9 | 10 6 | 10 7 |
Brown sugar in fermentation on nutritional labeling; Brown sugar is nutritious, except the required nutritional labeling of bacterial strain is provided, also contains multiple essential amino acid, vitamin and trace element; Like iron, zinc, manganese, chromium etc., nutritional labeling is high more a lot of than white granulated sugar, sucrose; To the influence of strain growth, add 8 hours zymotic fluid pH of brown sugar after fermentation and just reduce to below 4.2, viable bacteria content reaches 109cfu/ml, adds the fermentation material of glucose or sucrose and needs more than 12 hours and reach same effect.
Embodiment 4
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 70
Brown sugar 4
Sodium alginate 2.5
Sucrose ester 1.5
Water 160
The fermentation substrate high-temperature sterilization that above stirring forms is handled, promptly 121 ℃ of sterilizations 15 minutes down, the high-temperature sterilization of the following stated all with;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 5% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.02% again, be divided in the plastic containers burdock sour milk beverage of the immunity that is enhanced again.
Reference examples 8
Be with the difference of embodiment 4, ferment to the pH of zymotic fluid be 3.8, other condition is identical;
Reference examples 9
Be with the difference of embodiment 4, ferment to the pH of zymotic fluid be 4.6, other condition is identical;
| Index | Embodiment 4 | Reference examples 8 | Reference examples 9 |
| Mouthfeel | Sour-sweet moderate | Meta-acid | Sweet partially |
| Viable bacteria content (cfu/ml) | 10 9 | 10 10 | 10 8 |
| Fermentation time (h) | 9.3 | 10.6 | 8.6 |
Can find out that from above form pH is at 4.2 o'clock, the beverage mouthfeel that making obtains is sour-sweet moderate; PH is 3.8 o'clock, the mouthfeel meta-acid, and also the time of required fermentation is also longer; PH is that 4.6 o'clock mouthfeels are sweet partially, and therefore, during fermentation, pH no matter be from mouthfeel, in view of the length of fermentation time, is only still when 4.2 left and right sides.
Embodiment 5
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 60
Brown sugar 4
Sodium alginate 1
Sucrose ester 1
Water 160
With high-temperature sterilization processing again after the fermentation substrate water dissolving of above stirring formation;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 4% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.02% again, be divided in the paper container burdock sour milk beverage of the immunity that is enhanced again.
Reference examples 10
Be that with the difference of embodiment 4 temperature of fermentation is 30 ℃, other condition is identical;
Reference examples 11
Be that with the difference of embodiment 4 temperature of fermentation is 45 ℃, other condition is identical;
| Index | Embodiment 5 | Reference examples 10 | Reference examples 11 |
| Mouthfeel | Sour-sweet moderate | Sweet partially | Sweet partially |
| Viable bacteria content (cfu/ml) | 10 9 | 10 5 | 10 4 |
| Fermentation time (h) | 9.2 | 10.5 | 8.4 |
When fermentation temperature during 37 ℃ of left and right sides, sweet mouthfeel is moderate, and viable bacteria content is 10
9Cfu/ml, fermentation time is about 9 hours; When temperature is 30 ℃, the time of fermentation is long, and viable bacteria content to be lower than fermentation temperature be 37 ℃, mouthfeel is sweet partially; When temperature was 45 ℃, fermentation time was shorter than the fermentation time under 37 ℃, but its mouthfeel is sweet partially, and number of viable is also few.
Embodiment 6
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 55
Brown sugar 4
Sodium alginate 2.5
Sucrose ester 1.5
Water 160
With high-temperature sterilization processing again after the fermentation substrate water dissolving of above stirring formation;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 5% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.1% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add the citric acid that accounts for zymotic fluid gross weight 0.01% again, be divided in the plastic containers burdock sour milk beverage of the immunity that is enhanced again.
Reference examples 12
Be with the difference of reference examples 9; With weight portion is that 55 parts burdock juice, 4 parts brown sugar, 2.5 parts sodium alginate, 1.5 parts sucrose ester, 160 parts water mix and add 0.1% the sodium carboxymethylcellulose that accounts for above mixed material gross weight and 0.03% xanthans; Add the citric acid allotment that accounts for zymotic fluid gross weight 0.01% again; Be divided in the plastic containers, obtain the burdock beverage.
Beverage of the present invention is drunk through 500 people, every day 2 times, sooner or later respectively once, each 600 milliliters; Serve on 3 months statisticses, different crowds divides 10 batches and takes, every crowd 50 people; Statistical result showed is taken among the crowd of this beverage, and the people who catches a cold with intestines problem is merely 6 people, and the incidence of disease is 1.2%; And 500 people to taking the beverage in the reference examples 12 under the same condition with the area, the people who catches a cold with intestines problem is 40 people, and the incidence of disease is 8%, and user of the present invention obviously is different from the people who takes the beverage in the reference examples 12; Being prone to ill is the embodiment of hypoimmunity, and resistance is strong, is difficult for illly, is the performance that immunity strengthens.Result of the test shows that clearly beverage of the present invention has the effect of enhance immunity power really.
Claims (10)
1. the preparation method of the burdock sour milk beverage of an enhance immunity power comprises following step:
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 20～80
Brown sugar 2～8
Stabilizing agent 1～6
Water 100～200
The fermentation substrate high-temperature sterilization that above raw material stirring forms is handled, and described high-temperature sterilization is meant 121 ℃ of sterilizations 15 minutes down, the fermentation substrate high-temperature sterilization condition of the following stated all with;
Inoculation when the burdock juice after b. will sterilizing is cooled to 40～45 ℃; Add lactic acid bacteria in 2～6% the ratio that accounts for the fermentation substrate volume; Going into the fermenting cellar fermentation, is termination fermentation in 4.2 o'clock at the pH of 35～39 ℃ of bottom fermentation to zymotic fluids, refrigerates more than 12 hours down at 4 ℃ again; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.1～0.3% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.02～0.04% xanthans, add 0.01～0.03% the citric acid that accounts for the zymotic fluid gross weight again, obtain the burdock sour milk beverage.
2. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 1 is characterized in that, the parts by weight proportioning of described fermentation materials is:
Burdock juice 20～60
Brown sugar 4～8
Stabilizing agent 3～5
Water 120～160.
3. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 1; It is characterized in that; Described fermentation condition is: the mixed bacteria of Lactobacillus rhamnosus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium that with volume ratio is 2:2:1:1 is as fermented bacterium; Go into the fermenting cellar fermentation, the pH of 37 ℃ of bottom fermentation to zymotic fluids is termination fermentation in 4.2 o'clock, and 4 ℃ of refrigerations are more than 12 hours.
4. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 1; It is characterized in that; In zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans among the described step c, add 0.02% the citric acid that accounts for the zymotic fluid gross weight again.
5. like the preparation method of the burdock sour milk beverage of each described a kind of enhance immunity power in the claim 1 to 3, it is characterized in that described burdock juice is the clarified solution that fresh burdock obtains after peeling, cleaning, making beating, enzymolysis and filtration.
6. like the preparation method of the burdock sour milk beverage of each described a kind of enhance immunity power in the claim 1 to 3, it is characterized in that described stabilizing agent is the compound stabilizer of sodium alginate and sucrose ester.
7. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 6 is characterized in that, the ratio of weight and number of described sodium alginate and sucrose ester is 1～3:1.
8. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 7 is characterized in that, the ratio of weight and number of described sodium alginate and sucrose ester is 1:1.
9. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 1 comprises following step:
A. will mix by the fermentation materials that the component of following weight portion is formed and stir and form fermentation substrate:
Burdock juice 60
Brown sugar 4
Stabilizing agent 2
Water 160
The fermentation substrate that above stirring forms is done the high-temperature sterilization processing;
Inoculation when the burdock juice after b. will sterilizing is cooled to 42 ℃ adds lactic acid bacteria in 4% the ratio that accounts for the fermentation substrate volume, goes into the fermenting cellar fermentation, is to stop fermentation at 4.2 o'clock at the pH of 37 ℃ of bottom fermentation to zymotic fluids, again 4 ℃ of refrigerations more than 12 hours down; The bacterial classification of above-described lactobacillus-fermented is that volume ratio is Lactobacillus rhamnosus, lactobacillus acidophilus, the Lactobacillus plantarum of 2:2:1:1, the mixed bacteria of Bifidobacterium;
C. in zymotic fluid, add 0.2% the sodium carboxymethylcellulose account for the zymotic fluid gross weight and 0.03% xanthans, add 0.02% citric acid again, obtain the burdock sour milk beverage.
10. the preparation method of the burdock sour milk beverage of a kind of enhance immunity power as claimed in claim 5 is characterized in that, selects the smooth children of epidermis tender; The radix bardanae 100g that body is honest and fresh, through clean, after the peeling, section immediately with the colour protecting liquid making beating of 500ml, the pectinase enzymatic hydrolysis that it is 1.5% activation that interpolation accounts for the radix bardanae gross weight; Get its clarified solution after the cooling, colour protecting liquid: citric acid 0.5%, salt 1.5%; Wherein the condition of enzymolysis is: 50 ℃ of temperature, enzymolysis time 70min.
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| CN103766484A (en) * | 2012-10-23 | 2014-05-07 | 胡楚阳 | Watermelon peel lactic acid beverage and preparation method thereof |
| CN104286314A (en) * | 2014-11-03 | 2015-01-21 | 徐州工程学院 | Great burdock tea beverage and method for preparing same by adopting various malolactic bacteria for mixed fermentation |
| CN105011321B (en) * | 2015-08-13 | 2017-12-19 | 天益食品（徐州）有限公司 | A kind of instant burdock effervescent tablet |
| CN105661227A (en) * | 2016-01-18 | 2016-06-15 | 徐州工程学院 | Processing technology of burdock lactic acid drink |
| CN105820989A (en) * | 2016-06-15 | 2016-08-03 | 苏州健世星生物科技有限公司 | High-density culture method of direct-feeding-type leavening agent probiotic lactic bacteria |
| CN107006652B (en) * | 2017-04-26 | 2020-08-04 | 曹德乐 | Preparation method of burdock root health-care substitutional tea |
| CN107095095A (en) * | 2017-06-28 | 2017-08-29 | 徐州康汇百年食品有限公司 | A kind of preparation method of burdock fermenting beverage |
| CN107594262A (en) * | 2017-10-09 | 2018-01-19 | 徐州工程学院 | A kind of burdock Hericium erinaceus fermenting beverage and preparation method thereof |
| CN108719491B (en) * | 2018-05-05 | 2022-05-13 | 君乐宝乳业集团有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
| CN110101076B (en) * | 2019-04-11 | 2022-12-06 | 江苏大学 | Production method of burdock enzyme rich in flavonoid aglycone and active probiotics |
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| CN1507808A (en) * | 2002-12-13 | 2004-06-30 | 韩全文 | Burdock composite multi-strain fermented functional beverage |
| KR20090092557A (en) * | 2008-02-27 | 2009-09-01 | 이엔지바이오 주식회사 | Fermented strawberry drink having high content of organic acid and it's manufacturing method |
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