CN104041893B - 一种发酵沙棘液的生产方法 - Google Patents
一种发酵沙棘液的生产方法 Download PDFInfo
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- CN104041893B CN104041893B CN201410145869.5A CN201410145869A CN104041893B CN 104041893 B CN104041893 B CN 104041893B CN 201410145869 A CN201410145869 A CN 201410145869A CN 104041893 B CN104041893 B CN 104041893B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供了一种生产发酵沙棘液的方法,包括以下步骤:1)、沙棘原材料中加入纳豆预处理得到纳豆菌沙棘;2)、将所述纳豆菌沙棘加入营养物质中以得到沙棘原液;3)、所述沙棘原液经复合发酵制备得到初级发酵液,其中,所述复合发酵为:将一复合菌种培养液和所述沙棘原液按1:30-50的重量比混合,在25-32℃下半密闭培养1-5天、密闭培养12-15天;4)、所述初级发酵液经浸泡、淋洗、浓缩、灭菌得到发酵沙棘液。本发明的生产方法通过复合发酵对沙棘综合部位进行整合转化,可以同时提取沙棘枝、叶、果综合部位的脂溶性和水溶性活性物质;同时,本发明所述发酵沙棘液及其应用保留并提高沙棘原有的保健功效,具有易吸收、易利用,效果显著等特点。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种发酵沙棘液的生产方法。
背景技术
沙棘是一种落叶性灌木,广泛分布于我国的华北、西北、西南等地,大部分都用来防风固沙,每年有大量的沙棘都得不到利用,广大的沙棘资源浪费。
不过由于沙棘含有的丰富营养素,在保健方面的应用已经得到越来越多的认可。如今已被生态学、营养学、医药学、经济学家们纷纷列为科研课题,进行培育、开发和利用。在藏医《四部医典》中,记载的沙棘神奇妙用,说它有祛痰利肺和活血化瘀的功效,对创伤有止痛、促进愈合的再生功能等。现代医学研究,沙棘可降低胆固醇,缓解心绞痛发作,还有防治冠状动脉粥样硬化性心脏病、抗氧化延缓衰老的作用。沙棘以上功能基于沙棘中独特的营养素配比,沙棘活性成份高达12类190多种,其中黄酮和酚类多达36种,维生素14种,脂肪酸22种,脂类42种,氨基酸8种,微量元素11种,三萜、甾体类化合物几十种及磷脂、5-羟色胺等。沙棘作为药食同源的天然植物,市场上有药用沙棘颗粒,保健沙棘果油软胶囊,食用沙棘饮料等产品。这些产品主要利用的是沙棘的果实。
不过,植物沙棘果的性状是含油量特别高,为保留沙棘油中的生物活性物质,不能采用高温炼油的加工方法,现在一般都采用超临界二氧化碳提取法需要高压设备,例如,专利申请CN103045354公开了一种超临界二氧化碳萃取沙棘果的方法,将沙棘果干燥粉碎后放入萃取釜中,在温度为45-55℃,压力为1.2-2.0Mpa,二氧化碳流速为:0.10-0.15L/min的条件下,萃取3.5-4.5小时;溶有沙棘果植物提取物的二氧化碳流体进入分离釜分离。但是使用超临界二氧化碳提取法存在费用昂贵、大量二氧化碳排放等问题。
另外,沙棘也存在以下问题,例如沙棘在加水压榨过程中往往随果渣丢弃大量的脂溶性营养素;沙棘油对于吸收功能较差的消费者也可能引起腹泻等症状;含有丰富的营养素(例如,总黄酮含量可达10.52mg/g)的沙棘枝叶尚无有效地利用,部分报道是将沙棘枝叶粉碎后拌入饲料中。
发明内容
针对上述技术问题,因此,本发明在于提供一种发酵沙棘液以及其简单有效的加工方法,以解决沙棘果中脂溶性活性成分和水溶性活性成分的共同提取问题,以及沙棘果和枝叶共同综合开发利用的问题。
本发明通过以下技术方案得以实现:
本发明第一方面提供了一种生成发酵沙棘液的方法,包括以下步骤:
1)、沙棘原材料中加入纳豆预处理得到纳豆菌沙棘;
2)、将所述纳豆菌沙棘加入营养物质制备得到沙棘原液;
3)、所述沙棘原液经复合发酵制备得到初级发酵液,其中,所述复合发酵为:将一复合菌种培养液和所述沙棘原液按1:30-50的重量比混合,在25-32℃下半密闭培养1-5天、密闭培养12-15天;
4)、所述初级发酵液中经浸泡、淋洗、浓缩、灭菌得到所述发酵沙棘液。
所述初级发酵液中添加水,使固液比达到1:1,浸泡1-2天,然后淋洗,并在50-60℃进行浓缩至40-50wt%,经灭菌得到所述发酵沙棘液。
其中,所述纳豆菌沙棘的制备过程为:所述沙棘原材料洗净、晾干、粉碎,加入质量分数为0.5-3.0%的纳豆,在15-30℃室温下放置0.5-5.0天,得到纳豆菌沙棘。
所述沙棘原材料可以选自沙棘叶、沙棘枝干、沙棘鲜果、沙棘干果的中一种或几种,并优选为沙棘叶、沙棘枝干、沙棘鲜果和沙棘干果的混合。
所述沙棘原液的制备过程为:将30-60wt%的所述纳豆菌沙棘、2-5wt%的糖I、1-5wt%的磷酸盐、40-80wt%的纯净水混合即得。
所述糖I选自葡萄糖、果糖、麦芽糖、蔗糖、乳糖、黄糖、红糖等的任意一种或几种,优选地,所述糖I为蔗糖。
所述复合菌种培养液通过以下方法得到:将复合菌种按1:80-120的重量比放入菌种培养原液中在28-32℃半密闭培养2-5天,再密闭培养,待pH值小于3.60-4.00后再培养10-15天。
所述菌种培养原液的配比为:太古黄糖5-10wt%、磷酸盐0.5-5wt%、纯净水90-98wt%。
所述复合菌种选自益生菌、真菌的任意一种或几种,其中,所述益生菌选自嗜酸乳杆菌(L.acidophilus)、双岐杆菌(Bifidobacterium)、干酪乳杆菌(L.Caseisubsp.Casei)、嗜热链球菌(Streptococcusthermophilus)、保加利亚乳杆菌(Lactobacillusdelbrueckii)等符合中国食品药品监督局规定的益生菌,所述真菌选自酿酒酵母(Saccharomycescerevisiae)、产朊假丝酵母(Cadidaatilis)、乳酸克鲁维酵母(Kluyveromyceslactis)、卡氏酵母(Saccharomycescarlsbergensis)、紫红曲霉(Monacuspurpureus)等符合中国食品药品监督局规定的真菌。
其中,所述益生菌通过以下方法制备:将所述益生菌转接入MRS液体培养基中,在35-39℃培养48-72小时,待培养基浑浊后取出,然后放入2-4℃冰箱保存待用。
优选地,所述真菌通过以下方法制备:将所述真菌转接入马铃薯液体培养基中,在28-32℃,180-220rpm振荡培养48-72小时,待培养基浑浊后取出,然后放入2-4℃冰箱保存待用。
在本发明的一个优选实施例中,所述复合菌种为以下比例的菌种进行复合:嗜酸乳杆菌10-25wt%,干酪乳杆菌10-25wt%,双岐杆菌10-25wt%,酿酒酵母10-25wt%,产朊假丝酵母10-25wt%。
所述嗜酸乳杆菌为保藏编号优选为ACCCNo:10637的菌种。
所述嗜热链球菌为保藏编号优选为ACCCNo:10651的菌种。
所述干酪乳杆菌为保藏编号优选为ACCCNo:10640的菌种。
所述双岐杆菌为保藏编号优选为ACCCNo:11054的菌种。
所述酿酒酵母为保藏编号优选为ACCCNo:20065的菌种。
所述产朊假丝酵母为保藏编号优选为ACCCNo:20059的菌种。
所述磷酸盐选自磷酸二氢钙、磷酸氢钙、磷酸钙、焦磷酸钙、磷酸铁、焦磷酸铁、磷酸氢镁、磷酸镁、次磷酸锰、焦磷酸铁钠、磷酸氢钠、磷酸氢二钠、磷酸钠、焦磷酸钠,优选为磷酸氢钠。
所述浸泡的条件是将所述初级发酵液添加水,直至固液比达到1:1,浸泡1-2天,所述浓缩的条件是在50-60℃进行浓缩至40-50wt%,所述灭菌的条件是在100-120℃高温下进行。
本发明另一方面还提供了根据上述方法制得的发酵沙棘液。
本发明再一方面还提供了所述发酵沙棘液的应用,所述发酵沙棘液经过配制、冻干、调和以制成固体或液体产品。该产品可以为化妆品、食品或保健品。
在本发明所述发酵沙棘液应用的一具体实施例中,所述发酵沙棘液制成沙棘液体产品,将20-35wt%的所述沙棘浓缩液、0.5-2wt%的蜂蜜、10-20wt%的赤藓糖醇、50-70wt%的水混合搅拌即得。
在本发明所述发酵沙棘液应用的另一具体实施例中,将沙棘冻干粉、糖II和保护剂混合制成固体产品,如固体冲剂,其中,所述沙棘冻干粉由所述发酵沙棘液冷冻干燥得到。
优选地,所述糖II选自蜂蜜、葡萄糖、蔗糖、果糖、乳糖、赤藓糖醇、苏糖醇、木糖醇中的一种或几种。
优选地,所述保护剂选自麦芽糊精、玉米淀粉、三氯蔗糖、柠檬酸中的一种或者几种。
在本发明所述发酵沙棘液应用的一个更优实施例中,所述固体产品,如固体冲剂的制备方法为:首先称取20-35wt%的所述沙棘冻干粉、20-30wt%的赤藓糖醇、40-55wt%的乳糖、2-5wt%的保护剂,然后将沙棘冻干粉和赤藓糖醇及乳糖一起在制粒机内搅拌制粒,喷入溶解于适量水中的保护剂,制粒机的进风温度60-80℃,出风温度40-60℃,待喷雾器内温度降到25-35℃时出料而成。
在本发明所述发酵沙棘液应用的一个更优实施例中,所述固体产品为面食制品,是由1000重量份的小麦面粉和60-90重量份的沙棘冻干粉均匀搅拌混合制成。
在本发明所述发酵沙棘液应用的一个具体实施例中,所述发酵沙棘液用于化妆品,所述化妆品含有所述发酵沙棘液以及基质原料、辅助原料。所述基质原料包含硬脂酸、单硬脂酸甘油脂、羊毛脂、十六醇、十八醇、甘油等,所述辅助原料包含香精、苯甲酸钠、氢氧化钾、三乙醇胺、乙醇等。
面食
本发明采用益生菌、真菌菌种对沙棘植物的综合部位进行复合发酵技术而成的发酵沙棘液,保留并提高了沙棘的有效生物活性成分。其中,发酵沙液体产品中总黄酮含量达1.57%,发酵沙棘液制备的沙棘冻干粉总黄酮含量达4.77%,达到用有机溶剂全额提取的87.5%。
本发明的有益特点为:本发明所述发酵沙棘液的生产方法通过复合发酵对沙棘综合部位的有效成分进行整合转化,可以同时提取沙棘枝、叶、果综合部位的脂溶性和水溶性活性物质,同时,本发明所述发酵沙棘液及其应用保留并提高沙棘原有的保健功效,具有易吸收、易利用,效果显著等特点。
具体实施方式
本发明实施例部分的微生物菌种均购于中国农业微生物菌种保藏管理中心,小粒纳豆购于北京燕京中发生物技术有限公司。
实施例1
本实施例的发酵沙棘液通过以下制备方法得到。
1)沙棘原材料即50wt%的沙棘枝干、50wt%的沙棘干果,洗净、晾干,用粉碎机粉碎成40目预处理,将市售的纳豆按1%比例加入沙棘粉碎原材料,搅拌混合均匀,在28℃放置1天得到纳豆菌沙棘;
2)称取50wt%的上述纳豆菌沙棘、5wt%的蔗糖(例如,红糖)、1wt%的磷酸氢钠、44wt%的纯净水混合得到沙棘原液;
3)上述沙棘原液经复合发酵制备得到初级发酵液,其中,该复合发酵的方法为:将一复合菌种培养液按1:30重量比放入上述沙棘原液中,再放入发酵罐搅拌均匀后28℃半密闭培养1天,30℃密闭培养15天;
该复合菌种培养液的制备方法为:复合菌种中各菌种制备和各菌种的复合。
即各菌种制备:酿酒酵母(Saccharomycescerevisiae,ACCC20065)、产朊假丝酵母(Candidautilis,ACCC20059)分别转接入马铃薯液体培养基的锥形瓶中,在28℃,180-220rpm振荡培养48小时,待培养基浑浊后取出,放入4℃冰箱保存待用;将嗜酸乳杆菌(L.acidophilus,ACCC10637),干酪乳杆菌(L.Caseisubsp.Casei,ACCC10640),双岐杆菌(Bifidobacteriumbifidum,ACCC11054)分别转接入MRS液体培养基的锥形瓶中,在37℃培养48小时,待培养基浑浊后取出,放入4℃冰箱保存待用;将小粒纳豆放入4℃冰箱保存待用。
各菌种的复合:首先将培养的各菌种按以下重量百分比称取:酿酒酵母10%、产朊假丝酵母10%、嗜酸乳杆菌30%、干酪乳杆菌30%、双歧杆菌20%;再将以上称取的菌种按1:100比例放入以下配比的原料中:太古黄糖10wt%、磷酸氢钠1.0wt%、纯净水89wt%,放入发酵罐搅拌均匀后28℃半密闭培养2天,再密闭培养,待pH小于4.0后培养10天,得到复合培育的菌液。
4)上述初级发酵液加入到发酵罐内,添加水使固液比达到1:1,浸泡1-2天,然后淋洗,淋洗液在50℃进行浓缩至50wt%,再经110℃高温瞬时灭菌,装罐贮藏,即得到发酵沙棘液。
实施例2
本实施例的发酵沙棘液通过以下制备方法得到。
1)沙棘原材料即50wt%的沙棘枝干、50wt%的沙棘干果,洗净、晾干,用粉碎机粉碎成40目预处理,将市售的纳豆按1%比例加入沙棘粉碎原材料,搅拌混合均匀,在25℃放置1天得到纳豆菌沙棘;
2)称取40wt%的上述纳豆菌沙棘、4wt%的蔗糖(例如,红糖)、1wt%的磷酸氢钠、55wt%的纯净水,混合得到沙棘原液;
3)上述沙棘原液经复合发酵制备得到初级发酵液,其中,该复合发酵的方法为:将一复合菌种培养液按1:30重量比放入上述沙棘原液中,再放入发酵罐,搅拌均匀后30℃半密闭培养2天,30℃密闭培养13天;
该复合菌种培养液的制备方法为:复合菌种中各菌种制备和各菌种的复合。
即各菌种制备与实施例1相同;
各菌种的复合:首先将培养的各菌种按以下重量百分比称取:将培养的各菌种按以下重量百分比称取:酿酒酵母20%、产朊假丝酵母20%、嗜酸乳杆菌20%、干酪乳杆菌20%、双歧杆菌20%;再将以上称取的菌种按1:100以下重量比的原料中:太古黄糖15wt%、磷酸氢钠1.5wt%、纯净水83.5wt%,放入发酵罐搅拌均匀后30℃半密闭培养1天,再密闭培养,待pH小于3.6后培养10天,得到复合培养的菌液。得到复合培育的菌液。
4)上述初级发酵液加入到发酵罐内,添加水使固液比达到1:1,浸泡1-2天,然后淋洗,淋洗液在60℃进行浓缩至40wt%,再经100℃高温瞬时灭菌,装罐贮藏,即得到发酵沙棘液。
该发酵沙棘液经过冻干制得沙棘冻干粉,与通过普通溶剂,如乙醚和甲醇萃取同样含有50wt%沙棘果和50wt%枝叶的沙棘原料得到的萃取液相比,其总黄酮含量从3.75%提升到了4.77%,并且体外总抗氧化能力为1.42×104U/g。并且该沙棘冻干粉含有氨基酸(2.21%)、维生素C(202mg/100g)、维生素E(100mg/100g)、以及多种微量元素(铁:10mg/100g;硒:1.08mg/kg等),同时增加了微生物代谢活性物质SOD(163000U/100g),乳酸盐(4.06%)等。
实施例3
本实施例通过使用实施例2的发酵沙棘液制备得到了一种沙棘液体产品,在本实施例中该沙棘液体产品为沙棘液体饮料。首先称取20wt%的发酵沙棘液、1.5wt%的蜂蜜、15wt%的赤藓糖醇、63.5wt%的水,混合搅拌溶解而成。
实施例4
本实施例通过使用实施例2的发酵沙棘液制备得到了一种沙棘固体产品,在本实施例中该沙棘固体产品为沙棘固体冲剂。
首先将发酵沙棘液在冷冻干燥机按-45℃预冷、经12段程序-35—20℃升温真空冻干成粉。然后称取25wt%的沙棘冻干粉、25wt%的赤藓糖醇、40wt%的乳糖、2wt%的保护剂,再将沙棘冻干粉和赤藓糖醇及乳糖一起在制粒机内搅拌制粒,喷入溶解于适量水中的保护剂,制粒机的进风温度70℃,出风温度50℃,待喷雾器内温度降到35℃时出料制得上述沙棘固体冲剂。
本发明复合发酵得到的发酵沙棘液,通过对沙棘综合部位的有效成分进行整合转化,可以简单方便地提取沙棘枝、叶、果等多部位中的脂溶性和水溶性活性物质,保留并提高沙棘原有的保健功效,具有易吸收、易利用,效果显著等特点。
以上对本发明的具体实施例进行了详细描述,但其只是作为范例,本发明并不限制于以上描述的具体实施例。对于本领域技术人员而言,任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此,在不脱离本发明的精神和范围下所作的均等变换和修改,都应涵盖在本发明的范围内。
Claims (6)
1.一种生产发酵沙棘液的方法,其特征在于,包括以下步骤:
1)、沙棘原材料中加入纳豆预处理得到纳豆菌沙棘;
2)、将所述纳豆菌沙棘加入营养物质以得到沙棘原液;
3)、所述沙棘原液经复合发酵制备得到初级发酵液,其中,所述复合发酵为:将一复合菌种培养液和所述沙棘原液按1:30-50的重量比混合,在25-32℃下半密闭培养1-5天、密闭培养12-15天;
4)、所述初级发酵液经浸泡、淋洗、浓缩、灭菌得到所述发酵沙棘液;
所述复合菌种选自益生菌和真菌,其中,所述益生菌选自嗜酸乳杆菌、双岐杆菌、干酪乳杆菌、嗜热链球菌、或保加利亚乳杆菌,所述真菌选自酿酒酵母、产朊假丝酵母、乳酸克鲁维酵母、卡氏酵母、或紫红曲霉。
2.根据权利要求1所述的方法,其特征在于,所述复合菌种培养液通过以下方法得到:将复合菌种按1:80-120的重量比放入菌种培养原液中在28-32℃半密闭培养2-5天,再密闭培养,待pH值小于3.60后再培养10-15天。
3.根据权利要求2所述的方法,其特征在于,所述复合菌种用以下比例的菌种进行配制:嗜酸乳杆菌10-25wt%,干酪乳杆菌10-25wt%,双岐杆菌10-25wt%,酿酒酵母10-25wt%,产朊假丝酵母10-25wt%。
4.根据权利要求1所述的方法,其特征在于,所述沙棘原材料选自沙棘叶、沙棘枝干、沙棘鲜果、沙棘干果中一种或几种。
5.根据权利要求1所述的方法,其特征在于,所述沙棘原材料中加入纳豆预处理得到纳豆菌沙棘的过程为:将所述沙棘原材料洗净、晾干、粉碎,加入质量分数为0.5-3.0%的纳豆,在15-30℃室温下放置0.5-5.0天,得到纳豆菌沙棘。
6.根据权利要求1所述的方法,其特征在于,所述浸泡的条件为将所述初级发酵液添加水,直至固液比达到1:1,浸泡1-2天,所述浓缩的条件为在50-60℃进行浓缩至40-50wt%。
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