CN104585826A - Ginseng fermentation product and preparation method thereof - Google Patents
Ginseng fermentation product and preparation method thereof Download PDFInfo
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- CN104585826A CN104585826A CN201510025599.9A CN201510025599A CN104585826A CN 104585826 A CN104585826 A CN 104585826A CN 201510025599 A CN201510025599 A CN 201510025599A CN 104585826 A CN104585826 A CN 104585826A
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- fermentation
- zymotic fluid
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- ginseng
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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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a ginseng fermentation product and a preparation method thereof. The preparation method comprises the following steps of (1) crushing ginseng, and then soaking the crushed ginseng into water to prepare a soak solution; (2) adding a culture medium component into the soak solution, and then, inoculating leuconostoc mesenteroides to carry out first fermentation to obtain a first fermentation solution; (3) adding pectinase into a fruit and vegetable solution with the pH value of 4.5-6 to carry out enzymolysis treatment to obtain an enzymolysis fruit and vegetable solution; (4) adding the culture medium component into the enzymolysis fruit and vegetable solution, and then, inoculating compound lactobacillus to carry out second fermentation to obtain a second fermentation solution; (5) adding the culture medium component into the second fermentation solution, and then, inoculating compound lactobacillus to carry out third fermentation to obtain a third fermentation solution; and (6) centrifuging after uniformly mixing the first fermentation solution and the third fermentation solution, and then, homogenizing and sterilizing a centrifugal supernatant liquid to obtain the ginseng fermentation product. The ginseng fermentation product is good in taste, unique in flavor, favorable in immune adjusting and oxidation resisting functions and other functions and wide in application crowd range.
Description
Technical field
The present invention relates to a kind of fermented product, particularly relate to a kind of fermented ginseng goods and preparation method thereof.
Background technology
Ginseng is herbaceos perennial, the yellow ginseng of another name, smart, god is careless, originates in northeast China, Korea, Korea S, Japan and Russian east.Through a large amount of clinical research, ginseng is applicable to adjustment blood pressure, recovers cardiac function, neurasthenia and the disease such as in poor health, and instructions of taking is generally and boils, cuts into slices containing changing, is ground into fine powder and takes after mixing it with water.
Ginseng is rich in flavone compound, but because the cell membrane of plant cell is made up of cellulose, hemicellulose etc., its compact structure, the mode directly taken is adopted not only to waste time and energy, take inconvenience, the most of active components in ginseng also can be caused to be difficult to by human body is absorbed, and bioavilability is low.There is a small amount of report ginseng being made beverage at present.Such as, notification number be CN102356895A patent discloses a kind of health drink containing ginseng, ginseng distills by it, distillate mixes with mineral water, add sodium acid carbonate again, potassium chloride makes beverage, though there is certain health care, but the too single and additive level of nutritional labeling is too much, cannot fully assist human body to the absorption of ginseng beneficiating ingredient and utilization.
Publication number be CN102657331A patent discloses a kind of fermented ginseng method, ginseng to be pulverized, wetting, and adds fermentation of bacillus subtilis, obtain the ginseng liquid of fermenting.The method is too simple and easy in the process of process ginseng, and what thoroughly cannot discharge ginseng has effect components, and this fermented ginseng liquid still exists mouthfeel bitterness, the defects such as composition is single.
Summary of the invention
The invention provides a kind of fermented ginseng goods and preparation method thereof, for solving the technological deficiencies such as ginseng series products composition of the prior art is single, palatability is poor, health care is limited.
The invention provides a kind of preparation method of fermented ginseng goods, comprise the steps:
1) be soaked in water by after ginseng fragmentation, obtained soak;
2), after adding medium component in described soak, access Leuconostoc mesenteroides carries out the first fermentation, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate described first fermentation, obtained first zymotic fluid;
3) to pH value be 4.5 ~ 6 fruits and vegetables liquid in add pectase and carry out enzymolysis processing, obtained enzymolysis fruits and vegetables liquid;
4) after adding medium component in described enzymolysis fruits and vegetables liquid, access compound lactobacillus carries out the second fermentation, terminates described second fermentation, obtained second zymotic fluid when the pH value of zymotic fluid reduces by more than 0.5; Wherein, described compound lactobacillus is selected from streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Pediococcus pentosaceus, Lactococcus garvieae, Lactobacillus pentosus, Lactobacillus rhamnosus, more than four kinds in Lactobacillus brevis, lactobacillus paraceasi;
5), after adding medium component in described second zymotic fluid, access mulriple yeasts carries out the 3rd fermentation, when zymotic fluid total sugar content lower than 2% time terminate described 3rd fermentation, obtained 3rd zymotic fluid; Wherein, what described mulriple yeasts was selected from rice wine yeast, saccharomyces sake, white wine yeast and fruit wine and wine yeast is two or more;
6) by centrifugal after described first zymotic fluid and described 3rd zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, obtained fermented ginseng goods.
In the preparation process in accordance with the present invention, described Leuconostoc mesenteroides can select Leuconostoc mesenteroides dextran subspecies (L.mesenteroides subsp.dextranicum) or leuconostoc mesenteroides sub species cremoris (L.mesenteroides subsp.cremoris), and each bacterium of the present invention can adopt the mode of bacterium powder or bacterium liquid to use.When adopting bacterium powder, the viable count of described each lactic acid bacteria bacterium powder can be 10
9about CFU/g, the viable count of each saccharomycete bacterium powder can be 10
10about CFU/g.In addition, the inoculum concentration of described Leuconostoc mesenteroides (bacterium powder) can be 0.05 ~ 0.2%, such as 0.1%, the inoculum concentration of described compound lactobacillus (bacterium powder) can be 0.05 ~ 0.2%, such as 0.1%, the inoculum concentration of described mulriple yeasts (bacterium powder) can be 0.01 ~ 0.02%.When adopting bacterium liquid, the viable count and the inoculum concentration that can refer to above-mentioned bacterium powder are inoculated.Each bacterial strain conventionally can activate according to needs before use.
The present invention does not make considered critical to described ginseng, and it can be fresh wild ginseng, also can be the artificial ginseng cultivated.In concrete scheme of the present invention, fresh ginseng can be adopted as raw material, its moisture content is 10 ~ 20%.Further, step 1) in, ginseng residue is crushed to 40 ~ 80 orders, such as 60 orders, and the quality proportioning of ginseng residue after controlled fragmentation and water is 1:10 ~ 20, the time of described immersion is 20 ~ 60min.The pH being soaked obtained soak by described ginseng is 4.5 ~ 6.Immersion treatment can make to put into active component release in ginseng raw material more effectively, thus further increases raw material availability.
In the present invention, described medium component can comprise carbon source, nitrogenous source, inorganic salts, trace element etc., and those skilled in the art can select according to the concrete bacterial strain cultivated or compound bacteria the medium component that is suitable for.In concrete scheme of the present invention, described medium component comprise in sugar, peptide, inorganic salts and surfactant one or more, in wherein said peptide, mean molecule quantity is less than gross mass content >=80% of the component of 1000Da.
Namely, the present invention additionally provides a kind of fluid nutrient medium for Leuconostoc mesenteroides fermentation on the other hand, it comprises ginseng soak, sugar, peptide, inorganic salts and surfactant, wherein the mass content of sugar in described soak can be 5 ~ 10%, the mass content of peptide in described soak can be 0.3 ~ 0.8%, the mass content of inorganic salts in described soak can be 0.1 ~ 0.3%, and the mass content of surfactant in described soak can be 0.01 ~ 0.1%; This ginseng soak is by obtained by soaking in water after ginseng fragmentation.
Again on the one hand, present invention also offers a kind of fluid nutrient medium fermented for compound lactobacillus and/or mulriple yeasts, it comprises enzymolysis fruits and vegetables liquid, sugar, peptide, inorganic salts and surfactant, wherein the mass content of sugar in described enzymolysis fruits and vegetables liquid can be 5 ~ 10%, the mass content of peptide in described enzymolysis fruits and vegetables liquid can be 0.3 ~ 0.8%, the mass content of inorganic salts in described enzymolysis fruits and vegetables liquid can be 0.1 ~ 0.3%, and the mass content of surfactant in described enzymolysis fruits and vegetables liquid can be 0.01 ~ 0.1%; This enzymolysis fruits and vegetables liquid by pH value be 4.5 ~ 6 fruits and vegetables liquid in add pectinase enzymatic hydrolysis obtain.
Further, described sugar can be selected from glucose, sucrose and lactose one or more, such as sucrose; Described inorganic salts can be selected from sodium salt, calcium salt, manganese salt, sylvite and magnesium salts one or more, such as potassium dihydrogen phosphate; Described surfactant can be selected from the smooth and polysorbate of fatty glyceride, aliphatic acid sorb one or more, such as Tween 80, Arlacel-80 etc.Particularly, the component of peptide described in the present invention is not particularly limited, as long as wherein mean molecule quantity is less than gross mass content >=80% of the component of 1000Da, further >=90%, adopts described peptide significantly can promote the growth of Leuconostoc mesenteroides and compound lactobacillus and mulriple yeasts as nitrogenous source.
The step 2 of concrete scheme of the present invention) in, sugar, peptide and inorganic salts are added in described soak, the mass content of described sugar in described soak is made to be 5 ~ 10%, the mass content of described peptide in described soak is 0.3 ~ 0.8%, the mass content of described inorganic salts in described soak is 0.1 ~ 0.3%, and the temperature controlling described first fermentation is 22 ~ 28 DEG C, and rotating speed is 80 ~ 120r/min.Under this condition Leuconostoc mesenteroides is fermented, the mouthfeel of product can be improved and promote the performance of product health care.In addition, the pH value controlling this zymotic fluid reduces by more than 0.5 (pH value of such as zymotic fluid is 4.5 ~ 5), and the content of reducing sugar of zymotic fluid is lower than 1.5%, not only be conducive to avoiding product tart flavour overweight and affecting palatability, and low content of reducing sugar can make product have applicability more widely, particularly can drink by diabetic.
In the present invention, described fruits and vegetables liquid is the slurries, juice etc. made through fruit and/or fruits and vegetables, such as, can adopt commercial Juice etc., particularly preferably not containing the fruit and vegetable juice of the additives such as any anticorrisive agent.Further, after fruit and vegetable materials can also be chosen, be crushed to 40 ~ 80 orders, such as 60 orders, obtained described fruits and vegetables liquid; This particle size range both can improve the speed of fermentation, also helped the mouthfeel ensureing fermented product.In addition, the present invention does not do strict restriction to the kind of fruit and vegetable materials, particularly can choose locality and abound with and/or be convenient to the fruits and vegetables of processing as raw material, such as banana, mango, pineapple, watermelon, dragon fruit, strawberry, cucumber, honey peach etc.; And, when choosing fruit and vegetable materials, can carry out reasonably combined for the characteristic of raw material itself (such as pH value), and make the fruits and vegetables liquid pH value made in the scope of 4.5 ~ 6, thus without the need to add other pH adjusting agent to regulate the pH value of fruits and vegetables liquid, to ensure the genuineness of product.
Pectase of the present invention can by common commercial acquisition.In described fruits and vegetables liquid, add pectase be mainly used in decompose pectin etc., thus make the nutritional labeling of fruit and vegetable materials discharge more thorough, to improve raw material availability.Further, the consumption of described pectase is every gram of fruits and vegetables liquid 2 ~ 3 unit, and the temperature controlling described enzymolysis processing is 40 ~ 50 DEG C, and the time is 2 ~ 3h.
Step 4 of the present invention) in, in described enzymolysis fruits and vegetables liquid, add sugar and peptide, make the mass content of described sugar in described enzymolysis fruits and vegetables liquid be 3 ~ 5%, the mass content of described peptide in described enzymolysis fruits and vegetables liquid is 0.3 ~ 0.8%; Described compound lactobacillus at least comprises streptococcus thermophilus and Lactobacillus delbrueckii, the weight proportion of described streptococcus thermophilus, Lactobacillus delbrueckii and all the other lactic acid bacterias is 3:2:(2 ~ 5), and the temperature controlling described second fermentation is 18 ~ 23 DEG C, and rotating speed is 80 ~ 120r/min.
Further, all the other lactic acid bacterias described can be one or more in following first to fourth component:
First component: comprise Lactobacillus plantarum and Lactobacillus casei, and the weight proportion of Lactobacillus plantarum and Lactobacillus casei is (0.5 ~ 1.5): (0.5 ~ 1.5);
Second component: comprise Pediococcus pentosaceus and Lactococcus garvieae, and the weight proportion of Lactococcus garvieae and Pediococcus pentosaceus is (0.5 ~ 1.5): (0.5 ~ 1.5);
Three components: comprise lactobacillus acidophilus and Lactobacillus rhamnosus, and the weight proportion of lactobacillus acidophilus and Lactobacillus rhamnosus is (0.5 ~ 1): (0.5 ~ 1);
Four composition: comprise Lactobacillus pentosus, Lactobacillus brevis and lactobacillus paraceasi, and Lactobacillus pentosus, weight proportion between Lactobacillus brevis and lactobacillus paraceasi are (0.5 ~ 1): (0.5 ~ 1): (0.5 ~ 1)
Step 5 of the present invention) in, in described second zymotic fluid, add sugar and peptide, make the mass content of described sugar in described second zymotic fluid be 4 ~ 8%, the mass content of described peptide in described second zymotic fluid is 0.3 ~ 0.8%; And the weight proportion controlled between two primary yeasts in described mulriple yeasts is 1:(0.8 ~ 1.2), the temperature of described 3rd fermentation is 16 ~ 20 DEG C, and rotating speed is 40 ~ 60r/min.Each saccharomycete particularly in mulriple yeasts all adopts bacterium powder, when in mulriple yeasts, each yeast weight is identical, the local flavor of fermented product is splendid.
Further, described mulriple yeasts can be selected from any one in following first to fourth component:
First component: comprise rice wine yeast and fruit wine and wine yeast, and rice wine yeast, weight proportion between fruit wine and wine yeast are 1:(0.8 ~ 1.2);
Second component: comprise saccharomyces sake and fruit wine and wine yeast, and saccharomyces sake, weight proportion between fruit wine and wine yeast are 1:(0.8 ~ 1.2);
Three components: comprise saccharomyces sake, white wine yeast and rice wine yeast, and saccharomyces sake, weight proportion between white wine yeast and rice wine yeast are 1:(0.8 ~ 1.2): (0.8 ~ 1.2);
Four composition: comprise white wine yeast and fruit wine and wine yeast, and white wine yeast and the weight proportion between fruit wine and wine yeast are 1:(0.8 ~ 1.2).
Step 6 of the present invention) in, the weight proportion of described first zymotic fluid and described 3rd zymotic fluid is (4 ~ 6): (4 ~ 6).And, before described homogeneous, can optionally allocate centrifuged supernatant, such as can add appropriate sugar, peptide etc. to improve the mouthfeel of product, improve the health care etc. of product, the mass content of wherein said sugar in centrifuged supernatant can be 8 ~ 16%, and the mass content of described peptide in centrifuged supernatant can be 0.5 ~ 2%.
Further, described sugar can comprise white sugar and brown sugar, and described white sugar and the brown sugar quality proportioning in described sugar can be 1:0.5 ~ 2.In addition, described peptide can be collagen peptide, and in the former peptide of this peptide, mean molecule quantity is less than gross mass content >=80% of the component of 1000Da, further >=90%.
The present invention also provides a kind of fermented ginseng goods, obtains according to above-mentioned arbitrary described preparation method.
The enforcement of the present invention program, at least has following advantage:
1, the present invention adopts Leuconostoc mesenteroides to ferment to ginseng soak, not only more effectively releases activity and the nutritional labeling of ginseng, improves the utilization rate of ginseng, add the health care of zymotic fluid in addition; Meanwhile, the present invention adopts compound lactobacillus and mulriple yeasts to ferment to fruits and vegetables liquid successively, not only ensure that the comprehensive and balanced of the nutritional labeling in fermented product, improves the mouthfeel of fermented product in addition and improves the local flavor of fermented product.
2, the condition of the present invention to zymotechnique is optimized, and not only increases fermenting speed, shortens fermentation time, and the mouthfeel of fermented product, local flavor and immunological regulation and the function such as anti-oxidant are significantly improved in addition.
3, the fermented ginseng goods mouthfeel prepared of the present invention good, unique flavor, nutritional labeling general equilibrium, instant, this fermented product not containing any additive, green health; In addition, it also has good immunological regulation and the function such as anti-oxidant, is suitable for crowd in extensive range.
Accompanying drawing explanation
Fig. 1 is that the fermented product of the embodiment of the present invention and reference examples is to the evaluation result of the mouse T lymphocyte multiplication capacity that ConA induces;
Fig. 2 is that the fermented product of the embodiment of the present invention and reference examples is to the evaluation result of the mouse T lymphocyte multiplication capacity that LPS induces;
Fig. 3 is the anti-oxidation function evaluation result of the fermented product of the embodiment of the present invention and reference examples.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with embodiments of the invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Each bacterial strain that various embodiments of the present invention adopt is all from Research for Industrial Microbial Germ preservation administrative center (CICC), each lactic acid bacteria is respectively: leuconostoc mesenteroides sub species cremoris (CICC 22181), streptococcus thermophilus (CICC 6218), Lactobacillus delbrueckii subsp. lactis (CICC 22168), lactobacillus acidophilus (CICC6086), Lactobacillus casei (CICC 6117), Lactobacillus plantarum (CICC 22134), Pediococcus pentosaceus (CICC 23190), Lactococcus garvieae (CICC 21038), Lactobacillus pentosus (CICC 23115), Lactobacillus rhamnosus (CICC 6155), Lactobacillus brevis (CICC 23474), lactobacillus paraceasi (CICC6248), the viable count of each lactic acid bacteria is about 10
9cFU/g,
Each saccharomycete is all from Angel Yeast Co., Ltd, and each saccharomycetic viable count is all about 10
10cFU/g;
Black-bone chicken peptide and collagen peptide, purchased from Beijing Zhongshi Haishi Biotechnology Co., Ltd., in two kinds of peptides, mean molecule quantity is less than the gross mass content of the component of 1000Da all >=80%;
Pectase: purchased from Pangbo Bioengineering Co Ltd, Nanning.
Embodiment 1
1, the first fermentation
Be be soaked in (namely solid-liquid ratio is 1:15) in water according to weight proportion 1:15 after the ginseng fragmentation of 12% by moisture content, after soaking about 30min, obtained pH value is about the soak of 5;
Sucrose is added in above-mentioned clear liquid, black-bone chicken peptide and potassium sulfate, the mass content of sucrose in soak is made to be about 8%, the mass content of black-bone chicken peptide in soak is about 0.5%, the mass content of potassium sulfate in soak is about 0.18%, after stirring and evenly mixing, inoculum concentration according to about 0.1% accesses Leuconostoc mesenteroides and carries out the first fermentation in soak, the temperature controlling the first fermentation is about 25 DEG C, speed of agitator is about 100r/min, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate the first fermentation, obtained first zymotic fluid (pH value is 4.2 ~ 4.5).
Adopt the cell concentration of spectrophotometry first zymotic fluid, the results are shown in Table 1.
2, enzymolysis processing
After fresh watermelon and strawberry are 1.5:1 mixing according to weight proportion, be crushed to 60 orders, obtained pH value is about the fruits and vegetables liquid of 5;
In above-mentioned fruits and vegetables liquid, add pectase carry out enzymolysis processing, wherein the consumption of pectase is about every gram of fruits and vegetables liquid 2.5 unit, and the temperature of controlled enzymatic hydrolysis process is about 45 DEG C, and the time is about 3h, obtained enzymolysis fruits and vegetables liquid.
3, the second fermentation
Glucose and black-bone chicken peptide is added in described enzymolysis fruits and vegetables liquid, the mass content of glucose in enzymolysis fruits and vegetables liquid is made to be about 4%, the mass content of black-bone chicken peptide in enzymolysis fruits and vegetables liquid is about 0.5%, after stirring and evenly mixing, inoculum concentration according to about 0.1% accesses compound lactobacillus and carries out the second fermentation in enzymolysis fruits and vegetables liquid, compound lactobacillus is by streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus casei and Lactobacillus plantarum composition, wherein streptococcus thermophilus, Lactobacillus delbrueckii, weight proportion between Lactobacillus casei and Lactobacillus plantarum is 3:2:1.5:1.5, and the temperature controlling the second fermentation is about 20 DEG C, speed of agitator is about 100r/min, the second fermentation is terminated when the pH value of zymotic fluid reduces by more than 0.5, obtained second zymotic fluid (pH value is 4 ~ 4.5).
4, the 3rd fermentation
Glucose and black-bone chicken peptide is added in above-mentioned second zymotic fluid, the mass content of glucose in the second zymotic fluid is made to be about 6%, the mass content of black-bone chicken peptide in the second zymotic fluid is about 0.5%, after stirring and evenly mixing, inoculum concentration according to about 0.01% carries out the 3rd fermentation to access mulriple yeasts, described mulriple yeasts is made up of rice wine yeast and fruit wine and wine yeast, and wherein the weight proportion of rice wine yeast and fruit wine and wine yeast is 1:0.8; And the temperature controlling the 3rd fermentation is about 18 DEG C, and speed of agitator is about 50r/min, when zymotic fluid total sugar content lower than 2% time terminate the 3rd fermentation, obtained 3rd zymotic fluid.
5, fermented ginseng goods are prepared
After above-mentioned first zymotic fluid and the 3rd zymotic fluid being mixed according to weight proportion 1:1, centrifugal about 15min under 4000r/min, carries out homogeneous, sterilizing to centrifuged supernatant, obtained fermented ginseng goods (pH value is 4 ~ 4.4).
50 experimenters making age level be distributed in 20 years old ~ 80 years old eat the fermented ginseng goods of above-mentioned preparation, and carry out mouthfeel and local flavor marking to these fermented ginseng goods respectively according to following standard:
Mouthfeel scoring criterion: full marks 10 points, wherein sweet taste and persistence length total score meter 3.5 points, tart flavour and persistence length total score meter 3.5 points, smooth degree total score meter 1.5 points, lingering taste total score meter 1.5 points in mouth;
Local flavor scoring criterion: full marks 10 points, its Raw peculiar fragrance total score meter 3 points, ferment peculiar fragrance total score meter 3 points, fragrance mixability total score meter 3 points, other assorted taste total score meters 1 point;
1 be the results are shown in Table to the average score of fermented ginseng goods.
Embodiment 2
1, the first fermentation
Be be soaked in (namely solid-liquid ratio is 1:10) in water according to weight proportion 1:10 after the ginseng fragmentation of 15% by moisture content, after soaking about 50min, obtained pH value is about the soak of 5.2;
Sucrose is added in above-mentioned soak liquid, black-bone chicken peptide and potassium dihydrogen phosphate, the mass content of sucrose in soak is made to be about 6%, the mass content of black-bone chicken peptide in soak is about 0.4%, the mass content of potassium dihydrogen phosphate in soak is about 0.15%, after stirring and evenly mixing, inoculum concentration according to about 0.05% accesses Leuconostoc mesenteroides and carries out the first fermentation in soak, the temperature controlling the first fermentation is about 23 DEG C, speed of agitator is about 90r/min, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate the first fermentation, obtained first zymotic fluid (pH value is 4.5 ~ 4.7), the cell concentration of the first zymotic fluid is in table 1.
2, enzymolysis processing
After fresh pineapple and dragon fruit are 1:3 mixing according to weight proportion, be crushed to 50 orders, obtained pH value is about the fruits and vegetables liquid of 4.5;
In above-mentioned fruits and vegetables liquid, add pectase carry out enzymolysis processing, wherein the consumption of pectase is about every gram of fruits and vegetables liquid 2 unit, and the temperature of controlled enzymatic hydrolysis process is about 40 DEG C, and the time is about 2h, obtained enzymolysis fruits and vegetables liquid.
3, the second fermentation
Glucose and black-bone chicken peptide is added in described enzymolysis fruits and vegetables liquid, the mass content of glucose in enzymolysis fruits and vegetables liquid is made to be about 3%, the mass content of black-bone chicken peptide in enzymolysis fruits and vegetables liquid is about 0.3%, after stirring and evenly mixing, inoculum concentration according to about 0.05% accesses compound lactobacillus and carries out the second fermentation in enzymolysis fruits and vegetables liquid, compound lactobacillus is by streptococcus thermophilus, Lactobacillus delbrueckii, Pediococcus pentosaceus and Lactococcus garvieae composition, wherein streptococcus thermophilus, Lactobacillus delbrueckii, weight proportion between Pediococcus pentosaceus and Lactococcus garvieae is 3:2:1:1, and the temperature controlling the second fermentation is about 22 DEG C, speed of agitator is about 90r/min, the second fermentation is terminated when the pH value of zymotic fluid reduces by more than 0.5, obtained second zymotic fluid (pH value is 3.7 ~ 4).
4, the 3rd fermentation
Glucose and black-bone chicken peptide is added in above-mentioned second zymotic fluid, the mass content of glucose in the second zymotic fluid is made to be about 5%, the mass content of black-bone chicken peptide in the second zymotic fluid is about 0.3%, after stirring and evenly mixing, inoculum concentration according to about 0.02% carries out the 3rd fermentation to access mulriple yeasts, described mulriple yeasts is made up of saccharomyces sake and fruit wine and wine yeast, wherein saccharomyces sake and the weight proportion between fruit wine and wine yeast are 1:0.8, and the temperature controlling the 3rd fermentation is about 16 DEG C, speed of agitator is about 50r/min, when zymotic fluid total sugar content lower than 2% time terminate the 3rd fermentation, obtained 3rd zymotic fluid.
5, fermented ginseng goods are prepared
It is centrifugal after above-mentioned first zymotic fluid and the 3rd zymotic fluid are mixed according to weight proportion 2:3, white sugar, brown sugar and collagen peptide is added in centrifuged supernatant, white sugar and the brown sugar mass content in centrifuged supernatant is made to be about 6%, the mass content of collagen peptide in centrifuged supernatant is about 1%, carry out homogeneous, sterilizing subsequently, obtained fermented ginseng goods (pH value is 4 ~ 4.4); The mouthfeel of these fermented ginseng goods and the average score of local flavor the results are shown in Table 1.
Embodiment 3
1, the first fermentation
Be be soaked in (namely solid-liquid ratio is 1:20) in water according to weight proportion 1:20 after the ginseng fragmentation of 20% by moisture content, after soaking about 40min, obtained pH value is about the soak of 5.4;
Sucrose is added in above-mentioned clear liquid, black-bone chicken peptide, potassium phosphate and Arlacel-60, the mass content of sucrose in soak is made to be about 10%, the mass content of black-bone chicken peptide in soak is about 0.7%, the mass content of potassium phosphate in soak is about 0.3%, the mass content of Arlacel-60 in soak is about 0.05%, after stirring and evenly mixing, inoculum concentration according to about 0.2% accesses Leuconostoc mesenteroides and carries out the first fermentation in soak, the temperature controlling the first fermentation is about 26 DEG C, speed of agitator is about 120r/min, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate the first fermentation, obtained first zymotic fluid (pH value is 4.5 ~ 4.9), the cell concentration of the first zymotic fluid is in table 1.
2, enzymolysis processing
By fresh cucumber, dragon fruit and honey peach according to weight proportion be 2:1:1 mixing after, be crushed to 80 orders, obtained pH value is about the fruits and vegetables liquid of 5.5;
In above-mentioned fruits and vegetables liquid, add pectase carry out enzymolysis processing, wherein the consumption of pectase is about every gram of fruits and vegetables liquid 3 unit, and the temperature of controlled enzymatic hydrolysis process is about 50 DEG C, and the time is about 2h, obtained enzymolysis fruits and vegetables liquid.
3, the second fermentation
Glucose and black-bone chicken peptide is added in described enzymolysis fruits and vegetables liquid, the mass content of glucose in enzymolysis fruits and vegetables liquid is made to be about 4.5%, the mass content of black-bone chicken peptide in enzymolysis fruits and vegetables liquid is about 0.6%, after stirring and evenly mixing, inoculum concentration according to about 0.2% accesses compound lactobacillus and carries out the second fermentation in enzymolysis fruits and vegetables liquid, compound lactobacillus is by streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus and Lactobacillus rhamnosus composition, wherein streptococcus thermophilus, Lactobacillus delbrueckii, weight proportion between lactobacillus acidophilus and Lactobacillus rhamnosus is 3:2:1:1, and the temperature controlling the second fermentation is about 20 DEG C, speed of agitator is about 120r/min, the second fermentation is terminated when the pH value of zymotic fluid reduces by more than 0.5, obtained second zymotic fluid (pH value is 4.5 ~ 5).
4, the 3rd fermentation
Glucose and black-bone chicken peptide is added in above-mentioned second zymotic fluid, the mass content of glucose in the second zymotic fluid is made to be about 8%, the mass content of black-bone chicken peptide in the second zymotic fluid is about 0.5%, after stirring and evenly mixing, inoculum concentration according to about 0.01% carries out the 3rd fermentation to access mulriple yeasts, described mulriple yeasts is by rice wine yeast, brewer's yeast and white wine yeast composition, wherein rice wine yeast, saccharomyces sake, weight proportion between white wine yeast is 1:1:1, and the temperature controlling the 3rd fermentation is about 20 DEG C, speed of agitator is about 60r/min, when zymotic fluid total sugar content lower than 2% time terminate the 3rd fermentation, obtained 3rd zymotic fluid.
5, fermented ginseng goods are prepared
Centrifugal after above-mentioned first zymotic fluid and the 3rd zymotic fluid are mixed according to weight proportion 3:2, homogeneous, sterilizing are carried out to centrifuged supernatant, obtained fermented ginseng goods (pH value is 4.4 ~ 4.8); The mouthfeel of these fermented ginseng goods and the average score of local flavor the results are shown in Table 1.
Embodiment 4
Except in the second fermentation step, compound lactobacillus is made up of streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus and lactobacillus paraceasi, and wherein streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, weight proportion between Lactobacillus pentosus and lactobacillus paraceasi are 3:2:1:1:1:1:1; In 3rd fermentation step, mulriple yeasts is 1:1 by weight proportion: white wine yeast and outside fruit wine and wine yeast form, all the other are identical with embodiment 1, and each measurement result is in table 1.
Embodiment 5
Except in the second fermentation step, compound lactobacillus is made up of streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus garvieae and Pediococcus pentosaceus, wherein streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus rhamnosus, weight proportion between Lactococcus garvieae and Pediococcus pentosaceus are outside 3:2:1:1:0.5:0.5, all the other are identical with embodiment 2, and each measurement result is in table 1.
Reference examples 1
Except in the first fermentation step, access Leuconostoc mesenteroides add MRS medium component in above-mentioned soak after and carry out outside the first fermentation, all the other are identical with embodiment 1, and each measurement result is in table 1.
Reference examples 2
This reference examples only implements the first fermentation of embodiment 1, and adopting by weight proportion is that the soak of compound lactobacillus to embodiment 1 that the streptococcus thermophilus of 1:1 and Bulgarian Lactobacillus form ferments, fermentation parameter ferments identical with first of embodiment 1, zymotic fluid after fermentation is under 4000r/min after centrifugal about 15min, homogeneous, sterilizing are carried out to centrifuged supernatant, obtained fermented product, each measurement result is in table 1.
Table 1 Fermentation Process of Parameter measures and fermented product marking result
Remarks: "-" expression does not detect.
As seen from the results in Table 1:
Relative to the MRS culture medium of routine, adopt black-bone chicken peptide significantly can promote the growth of Leuconostoc mesenteroides as nitrogenous source; In addition, only have employing to comprise streptococcus thermophilus, the compound lactobacillus of Lactobacillus delbrueckii and other two or more lactic acid bacteria and the mulriple yeasts that simultaneously comprises two or more yeast to ferment to fruit and vegetable materials successively simultaneously, fermented product can be made simultaneously to have preferably mouthfeel and local flavor.
The evaluation of test example 1 immunoloregulation function
1, the preparation of mouse boosting cell suspension
Draw neck to put to death Balb/c mouse, soak 5min disinfection in 75% ethanol, the complete spleen of aseptic separation, washes away floating blood with PBS, divests connective tissue and fat constituent.Adopt syringe to draw about 5mLPBS, insert blowout cell in spleen gently, repeat transparent to spleen adventitia for several times, residue spleen tissue is cut into size 1mm
3fritter, shred on the 200 order stainless steel filtering nets that are placed on small beaker, grind with syringe nook closing member, PBS liquid washs, collect flushing liquor to centrifuge tube, the centrifugal 5min of 1200rpm, abandon supernatant, add 3mL erythrocyte cracked liquid, leave standstill 2min, add 10mL PBS cessation reaction, the centrifugal 5min of 1200rpm, abandon supernatant, twice is washed with PBS liquid, the centrifugal 5min of 1200rpm, wash once with the incomplete culture medium of RPMI-1640, the centrifugal 5min of 1200rpm, abandon supernatant, add appropriate RPMI-1640 complete medium (containing 10% hyclone, 100U/mL penicillin, 100 μ g/mL streptomysins and 10mM Hepes), adjustment cell concentration to 2 × 10
6individual cell/mL, Trypan Blue detects cell survival rate and is greater than 95%.
2, each fermented product is on lymphopoietic impact
Fermented product pure water prepared by embodiment 1, reference examples 1 and reference examples 2 is carried out gradient dilution respectively, obtained respective gradient dilution liquid.
Above-mentioned splenocyte suspension is joined in 96 well culture plates by 100 μ L/ holes, add the gradient dilution liquid of 10 μ LConA (5 μ g/mL), 10 μ L LPS (5 μ g/mL), the above-mentioned each fermented product of 10 μ L more respectively, each gradient does 6 repetitions, culture plate is placed in 37 DEG C, 5%CO
2incubator in cultivate 72h; Blank (namely adding 10 μ L pure water) is set simultaneously.
Adopt each fermented product of CCK-8 kit measurement on the impact (representing with SI (SI)) of spleen lymphocyte proliferation ability, result as depicted in figs. 1 and 2.From Fig. 1 and Fig. 2: relative to the fermented product of reference examples 1 and reference examples 2, fermented ginseng goods prepared by the embodiment of the present invention can significantly increase mouse T lymphocyte activity, have more excellent immunoloregulation function.
The evaluation of test example 2 anti-oxidation function
The fermented product of embodiment 1, reference examples 1 and reference examples 2 is carried out gradient dilution with the DMEM culture medium of serum-free respectively, obtained gradient dilution liquid;
By HepG2 cell with cell density 2 × 10
5be seeded to Tissue Culture Plate, every hole 2ml, be placed in 37 DEG C, 5%CO
2cultivate 24h in cell culture incubator, carefully siphon away the cell conditioned medium liquid in hole subsequently, clean once with HBSS, add the gradient dilution liquid 2ml of above-mentioned each fermented product respectively, in 37 DEG C, 5%CO
23.5h is cultivated in cell culture incubator, then fluorescent dye 2 ' is added, 7'-dihydro dichlorofluorescein sodium Diacetate (2 ', 7 '-dichlorofluorescin diacetate, DCFH-DA, final concentration is 10 μMs), carefully clean three times with HBSS, finally add antioxygen damage agent 600 μMs of AAPH; Blank (namely adding the DMEM culture medium of 2ml serum-free) is set simultaneously.
Adopt ROS content in flow cytomery cell, the oxidation resistance of each sample selects EC
50value represents, EC
50be the amount of the antioxidant required for generation of 50%ROS in T suppression cell, wherein, EC
50less, then represent that the non-oxidizability of this antioxidant is better.Result as shown in Figure 3.As shown in Figure 3: relative to the fermented product of reference examples 1 and reference examples 2, fermented ginseng goods prepared by the present invention have more excellent anti-oxidation function.
Last it is noted that above each embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit; Although with reference to foregoing embodiments to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein some or all of technical characteristic; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.
Claims (10)
1. a preparation method for fermented ginseng goods, is characterized in that, comprises the steps:
1) be soaked in water by after ginseng fragmentation, obtained soak;
2), after adding medium component in described soak, access Leuconostoc mesenteroides carries out the first fermentation, when the pH value of zymotic fluid reduces by more than 0.5, and the content of reducing sugar of zymotic fluid lower than 1.5% time terminate described first fermentation, obtained first zymotic fluid;
3) to pH value be 4.5 ~ 6 fruits and vegetables liquid in add pectase and carry out enzymolysis processing, obtained enzymolysis fruits and vegetables liquid;
4) after adding medium component in described enzymolysis fruits and vegetables liquid, access compound lactobacillus carries out the second fermentation, terminates described second fermentation, obtained second zymotic fluid when the pH value of zymotic fluid reduces by more than 0.5; Wherein, described compound lactobacillus is selected from streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Pediococcus pentosaceus, Lactococcus garvieae, Lactobacillus pentosus, Lactobacillus rhamnosus, more than four kinds in Lactobacillus brevis, lactobacillus paraceasi;
5), after adding medium component in described second zymotic fluid, access mulriple yeasts carries out the 3rd fermentation, when zymotic fluid total sugar content lower than 2% time terminate described 3rd fermentation, obtained 3rd zymotic fluid; Wherein, what described mulriple yeasts was selected from rice wine yeast, saccharomyces sake, white wine yeast and fruit wine and wine yeast is two or more;
6) by centrifugal after described first zymotic fluid and described 3rd zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, obtained fermented ginseng goods.
2. preparation method according to claim 1, is characterized in that, ginseng is crushed to 40 ~ 80 orders, and the quality proportioning that the people after controlled fragmentation participates in water is 1:10 ~ 20, and the time of described immersion is 20 ~ 60min.
3. preparation method according to claim 1, is characterized in that, described medium component comprise in sugar, peptide, inorganic salts and surfactant one or more, and in described peptide, mean molecule quantity is less than gross mass content >=80% of the component of 1000Da.
4. preparation method according to claim 3, it is characterized in that, step 2) in, sugar, peptide and inorganic salts are added in described soak, make the mass content of described sugar in described soak be 5 ~ 10%, the mass content of described peptide in described soak is 0.3 ~ 0.8%, and the mass content of described inorganic salts in described soak is 0.1 ~ 0.3%, and the temperature controlling described first fermentation is 22 ~ 28 DEG C, and rotating speed is 80 ~ 120r/min.
5. preparation method according to claim 1, it is characterized in that, be crushed to 40 ~ 80 orders by after the two or more fruit and vegetable materials be selected from banana, mango, pineapple, watermelon, dragon fruit, strawberry, cucumber and honey peach, obtained pH value is the described fruits and vegetables liquid of 4.5 ~ 6.
6. preparation method according to claim 1, is characterized in that, the consumption of described pectase is every gram of fruits and vegetables liquid 2 ~ 3 unit, and the temperature controlling described enzymolysis processing is 40 ~ 50 DEG C, and the time is 2 ~ 3h.
7. preparation method according to claim 3, it is characterized in that, step 4) in, in described enzymolysis fruits and vegetables liquid, add sugar and peptide, make the mass content of described sugar in described enzymolysis fruits and vegetables liquid be 3 ~ 5%, the mass content of described peptide in described enzymolysis fruits and vegetables liquid is 0.3 ~ 0.8%; Described compound lactobacillus at least comprises streptococcus thermophilus and Lactobacillus delbrueckii, the weight proportion of described streptococcus thermophilus, Lactobacillus delbrueckii and all the other lactic acid bacterias is 3:2:(2 ~ 5), and the temperature controlling described second fermentation is 18 ~ 23 DEG C, and rotating speed is 80 ~ 120r/min.
8. preparation method according to claim 3, it is characterized in that, step 5) in, in described second zymotic fluid, add sugar and peptide, make the mass content of described sugar in described second zymotic fluid be 4 ~ 8%, the mass content of described peptide in described second zymotic fluid is 0.3 ~ 0.8%; And the weight proportion controlled between two primary yeasts in described mulriple yeasts is 1:(0.8 ~ 1.2), the temperature of described 3rd fermentation is 16 ~ 20 DEG C, and rotating speed is 40 ~ 60r/min.
9. preparation method according to claim 1, is characterized in that, step 6) in, the weight proportion of described first zymotic fluid and described 3rd zymotic fluid is (4 ~ 6): (4 ~ 6).
10. fermented ginseng goods, is characterized in that, according to claim 1 to 9, arbitrary described preparation method obtains.
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| CN105779205A (en) * | 2016-05-28 | 2016-07-20 | 刘平 | Ginseng and mulberry fermented wine with qi-reinforcing and health-care functions |
| CN105996008A (en) * | 2016-06-24 | 2016-10-12 | 苏剑锋 | Enzyme product containing ginseng and polygonatum sibiricum and preparation method of enzyme product |
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| CN106108003A (en) * | 2016-06-29 | 2016-11-16 | 吉林厚存生物科技股份有限公司 | A kind of preparation method rich in the black ginseng of rare ginsenoside Rh2 |
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| CN105124707B (en) * | 2015-10-25 | 2018-06-12 | 林爱玉 | A kind of plant fermentation health drink |
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| CN106108003A (en) * | 2016-06-29 | 2016-11-16 | 吉林厚存生物科技股份有限公司 | A kind of preparation method rich in the black ginseng of rare ginsenoside Rh2 |
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| CN107343584A (en) * | 2017-05-17 | 2017-11-14 | 天津岂均生物科技有限公司 | Fermented beverage and preparation method with anti-fatigue effect |
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