CN104921237A - Preparation method for lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage - Google Patents

Abstract

The invention relates to a preparation method for a lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage. The preparation method comprises the steps: co-fermenting fresh folium cortex eucommiae normal juice and lactobacillus plantarum ATCC 8014; diluting the folium cortex eucommiae normal juice in different proportions; in diluting proportions after conditioning, adding white granulated sugar in different proportions; and exploring flavors of folium cortex eucommiae probiotics fermentation liquor in different proportions. As experimenters take part in tasting and evaluate the fermentation liquor, so that the optimum fermentation condition is obtained. The nutrients in the folium cortex eucommiae are decomposed to substances which are more easily absorbed by virtue of decomposition and probiotic abilities of the probiotics.

Description

A kind of preparation method of plant lactobacillus ATCC 8014 and Eucommia leaf fermented beverage

technical field

The invention mainly relates to a preparation method of plant lactobacillus ATCC 8014 and eucommia leaf raw juice fermentation conditions, utilizes the decomposition and probiotic ability of probiotics to decompose nutrients in eucommia leaves into more absorbable substances, and prepares eucommia leaf functional beverages.

Background technique

Probiotics refer to a type of bacteria that are beneficial to humans and animals. They refer to live bacterial preparations and their metabolism that play a beneficial role by improving the ecological balance of the host’s intestinal flora after being put in, improving the health of the host and making the health of the host reach the best state. Products, a variety of probiotics are added to various foods to enhance the nutritional value of foods.

Plant-based lactic acid bacteria are a type of lactic acid bacteria isolated and screened from traditional plant-based fermented foods such as pickles, pickles, and bean paste, including Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus brevis.

At present, most of the lactic acid bacteria products such as yogurt that people eat are fermented by animal lactic acid bacteria; however, compared with animal lactic acid bacteria, plant lactic acid bacteria are more resistant to acid and bile salts, and can survive in harsh environments with uneven nutrition , so it has a higher survival rate and a stronger colonization ability when entering the human intestinal tract. Therefore, plant-based lactic acid bacteria products have more advantages in improving the intestinal environment and improving human immunity.

Eucommia ulmoides leaves contain eucommia alcohol, aucubin, chlorogenic acid and other chemical components. Among them, aucubin in eucommia tea has diuretic, laxative, and enhanced intestinal peristalsis effects, and is effective for constipation. It is a good drink for the elderly and obese, which can relieve constipation, reduce fat and stabilize blood pressure. In addition, it is also good for diuresis. Traditional Chinese medicine believes that Eucommia is an important drug for treating kidney deficiency, which can enter the liver and nourish the kidney. Studies have confirmed that not only the skin of Eucommia is a good medicine in traditional Chinese medicine, but also the leaves of Eucommia can be used as medicine. Scientists have proved that Eucommia ulmoides leaf extract can better promote the metabolism of collagen in the body and enhance the vitality of cells. Its anti-aging effect is more than 4 times that of vitamin E, and it also significantly enhances the body's humoral immunity and cellular immunity. effect. At the same time, Eucommia leaves also have the effect of lowering blood fat and reducing the formation of neutral fat.

In this experiment, Lactobacillus plantarum ATCC 8014 was used for co-fermentation with Eucommia leaf juice, and fermentation was carried out by adding different proportions of Eucommia leaf juice and white sugar to determine the flavor of the best fermented beverage.

Contents of the invention

The present invention aims at providing a method for preparing a beverage fermented with Lactobacillus plantarum ATCC 8014 and leaves of Eucommia aiming at the deficiencies of the prior art.

The preparation method of the present invention comprises the following steps:

1. Material selection: choose fresh air-dried eucommia leaves, weigh 30 g, wash them, add 1.6 L of water, boil in water for 1~2 hours, then put about 800 mL of eucommia leaf juice into blue-necked steel wire bottles, Make eucommia leaf juice, set aside at 4 ℃;

2. Use pasteurization to sterilize the Eucommia leaf juice, sterilize it in a water bath at 55°C for 30 minutes, and store it at 4°C for later use;

3. Activation of Lactobacillus plantarum ATCC 8014

A. Take out Lactobacillus plantarum ATCC 8014 from the -80 ℃ refrigerator, inoculate it in 5 mL MRS medium, and culture it in a constant temperature incubator at 37 ℃ overnight;

B. Take Lactobacillus plantarum ATCC 8014 cultivated overnight, inoculate 1% into 5 mL medium, and activate it for the second time;

4. Select Lactobacillus plantarum ATCC 8014 after secondary activation, and add 5% of the inoculum to the original juice of Eucommia leaves containing different proportions. The contents of the original juice are: 50%, 33%, 25%, and 20% , 10%, and add 2% white sugar, ferment for 36 h~48 h, and store the fermented liquid at 4 ℃; after determining the optimal ratio, adjust the sugar concentration to 2%, 3%, 4%, 6%, 9% , 12%, ferment for 36 h~48 h, and store the fermented liquid at 4 °C;

5. After the experimenters tasted it, they made a sensory evaluation of the fermented eucommia leaf drink.

Beneficial effects of the present invention: the present invention utilizes the decomposition and probiotic ability of probiotics to decompose nutrients in eucommia leaves into more absorbable substances.

Detailed ways

Example 1:

A preparation method of plant lactobacillus ATCC 8014 and eucommia leaf fermented beverage, the selection of optimal fermented eucommia leaf juice ratio:

1. Material selection: choose fresh air-dried eucommia leaves, weigh 30 g, wash them, add 1.6 L of water, boil in water for 1~2 hours, then put about 800 mL of eucommia leaf juice into blue-necked steel wire bottles, Made Eucommia leaf juice, set aside at 4 ℃.

2. Use pasteurization to sterilize the Eucommia leaf juice, sterilize it in a water bath at 55°C for 30 minutes, and store it at 4°C for later use;

3. Activation of Lactobacillus plantarum ATCC 8014

A Take Lactobacillus plantarum ATCC 8014 from the -80°C refrigerator, inoculate it in 5 mL MRS medium, and culture it overnight in a constant temperature incubator at 37°C;

B Take Lactobacillus plantarum ATCC 8014 cultivated overnight, inoculate 5 mL of Lactobacillus plantarum ATCC 801445 mL accounting for 1% of the medium volume into 5 mL MRS medium, and activate it for the second time;

4. Select Lactobacillus plantarum ATCC 8014 after secondary activation, and add 5% of the bacterial inoculum to the original juice of Eucommia ulmoides leaves containing different proportions according to the volume ratio of Lactobacillus plantarum ATCC 8014 and Eucommia ulmoides leaf juice. The original juice content is: 50%, 33%, 25%, 20%, 10%, and 2% white sugar is added, fermented for 36 h~48 h, and the fermented liquid is stored at 4 ℃; after determining the optimal ratio, press The volume ratio of white granulated sugar to Eucommia ulmoides leaf juice, add white granulated sugar with a concentration of 2%, 3%, 4%, 6%, 9%, 12%, ferment for 36 h~48 h to obtain a fermented liquid, at 4 ℃ save;

5. After the experimenters tasted it, they made a sensory evaluation of the fermented eucommia leaf drink.

The results showed that the original juice of Eucommia leaves was dark red and had a strong medicinal aroma; after 36 h to 48 h of fermentation, the fermentation liquid of Eucommia leaves was clear and transparent. The tea has strong aroma, sweet taste, and no other peculiar smell; among them, the fermented beverage containing 20% Eucommia leaf juice and 9% sugar concentration has the best flavor and taste.

Claims (1)

1. a preparation method of plant lactobacillus ATCC 8014 and Eucommia leaf fermented beverage, is characterized in that: (1) Material selection: select fresh air-dried leaves of Eucommia ulmoides, weigh 30 g, wash them, add 1.6 L of water, boil in water for 1-2 hours, then put about 800 mL of eucommia leaf juice into blue-mouth steel wire bottles , made Eucommia leaf juice, set aside at 4 ℃; (2) Sterilize the Eucommia leaf juice by pasteurization, sterilize it in a water bath at 55°C for 30 minutes, and store it at 4°C for later use; (3) Activation of Lactobacillus plantarum ATCC 8014 A. Take out Lactobacillus plantarum ATCC 8014 from the -80 ℃ refrigerator, inoculate it in 5 mL MRS medium, and culture it in a constant temperature incubator at 37 ℃ overnight; B. Take Lactobacillus plantarum ATCC 8014 cultivated overnight, inoculate 1% into 5 mL medium, and activate it for the second time; (4) Select Lactobacillus plantarum ATCC 8014 after secondary activation, and add it to the original juice of Eucommia leaves containing different proportions according to the inoculum amount of 5%. The contents of the original juice are: 50%, 33%, 25%, 20% %, 10%, and add 2% white sugar, ferment for 36 h~48 h, and store the fermented liquid at 4 ℃; after determining the optimal ratio, adjust the sugar concentration to 2%, 3%, 4%, 6%, 9% %, 12%, fermented for 36 h~48 h, and the obtained fermentation broth was stored at 4 °C.