CN106071524A - A kind of Germinatus Phragmitis fermented beverage preparation method with nutrition health-care functions - Google Patents
A kind of Germinatus Phragmitis fermented beverage preparation method with nutrition health-care functions Download PDFInfo
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- CN106071524A CN106071524A CN201610403989.XA CN201610403989A CN106071524A CN 106071524 A CN106071524 A CN 106071524A CN 201610403989 A CN201610403989 A CN 201610403989A CN 106071524 A CN106071524 A CN 106071524A
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- Prior art keywords
- germinatus phragmitis
- lactobacillus paracasei
- fermented beverage
- cicc6271
- cicc6270
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 12
- 230000035764 nutrition Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 44
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 15
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 235000014676 Phragmites communis Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 2
- 229940039696 lactobacillus Drugs 0.000 claims 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 235000009392 Vitis Nutrition 0.000 claims 1
- 241000219095 Vitis Species 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 10
- 229930182490 saponin Natural products 0.000 abstract description 8
- 150000007949 saponins Chemical class 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 150000004676 glycans Chemical class 0.000 abstract description 6
- 229920001282 polysaccharide Polymers 0.000 abstract description 6
- 239000005017 polysaccharide Substances 0.000 abstract description 6
- 229930003944 flavone Natural products 0.000 abstract description 5
- 235000011949 flavones Nutrition 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 3
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 6
- 235000017709 saponins Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 3
- 241000234427 Asparagus Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 230000037353 metabolic pathway Effects 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010010254 Concussion Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2400/165—Paracasei
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Germinatus Phragmitis fermented beverage preparation method with nutrition health-care functions, belong to fermented type drinks manufacture field.From healthy Germinatus Phragmitis isolated Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271, being preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preserving number is CGMCC NO.12211 and CGMCC NO.12212.With the full Radix Crotalariae szemoensis of Germinatus Phragmitis as raw material, utilize this two strains of lactic acid bacteria to ferment, be obviously improved Germinatus Phragmitis active component saponin, flavone and polysaccharide dissolution rate, obtain novel Germinatus Phragmitis fermented beverage.Compared with fresh squeezing asparagus juice, the inventive method makes Germinatus Phragmitis saponin, flavone and polysaccharide dissolution rate be respectively increased to 8.4 times, 2.5 times and 2.9 times.Germinatus Phragmitis fermented beverage prepared by this technique has the health-care effects such as blood fat reducing, blood pressure lowering, enhancing immunity.
Description
Technical field
The present invention relates to a kind of Germinatus Phragmitis fermented beverage preparation method with nutrition health-care functions, belong to fermented type function drink
Material manufacture field.
Background technology
Germinatus Phragmitis (Asparagus officinalis Linn.) have another name called asparagus, Thallus Gracilariae, enjoy the U.S. of " king of vegetable "
Claim.Shennong's Herbal is recorded: " Germinatus Phragmitis person, asparagus is also.The king of hundred vegetables, top grade on.Clothes for a long time, QI invigorating of making light of one's life by commiting suicide is prolonged life "." this
Grass detailed outline " record: " and Germinatus Phragmitis person, can wart stagnation of pathogenic heat gas, diuresis, lung moistening antitussive, eliminate the phlegm, parasite killing also." modern scientific research shows
Germinatus Phragmitis does not contain only the trace element such as multivitamin and aminoacid and selenium, molybdenum, manganese, and rich in there being various active composition, as
Asparagus Flavonoids, saponin, polysaccharose substance, have blood fat reducing, blood sugar lowering and blood pressure lowering, enhancing immunity, antioxidation, the medicine such as anticancer
Reason effect, often food has the effect of resisting fatigue, life lengthening.
Though new fresh asparagus is rich in nutrition and active substance, but organizational structure is fine and close, uses directly edible mode human body raw
Thing availability is low.It is the best that current Germinatus Phragmitis fermented product is primarily present mouthfeel, and raw material availability is low, and selection limitation is relatively big, and system
Standby step uses long-time Exposure to Sunlight or high temperature bakee, Germinatus Phragmitis nutrition and active component are destroyed the shortcomings such as bigger.
The food formula utilizing inoculating microbe fermented asparagus is had, such as CN 104012945 A in the patent documentation of China
With CN 103431467 B, the lactic acid bacteria all added only with external source or yeast, these microorganisms are without clear and definite metabolism
Product and health-care effect thereof, and the distinctive nutrition of Germinatus Phragmitis and active component can be destroyed, and there is Germinatus Phragmitis extract cost height, fermentation
The defects such as viable bacteria beverage stability difference.By above-mentioned patent documentation and the retrieval of non-patent literature, there is presently no discovery and utilize
The functional microorganism obtained in healthy Germinatus Phragmitis, the improvement natural fermentating process strengthened by endogenous microbes, the tool prepared
The Germinatus Phragmitis fermented product of nutritious health-care effect.
Summary of the invention
The invention provides a kind of Germinatus Phragmitis fermented beverage with nutrition health-care functions and preparation method thereof, first zymocyte
Planting and selected the functional microorganism obtained from healthy Germinatus Phragmitis, metabolic pathway is more suitable for Germinatus Phragmitis fermentation, fully release and reservation reed
Radix Crotalariae szemoensis nutrition and active component；Secondly, Germinatus Phragmitis raw material is the full Radix Crotalariae szemoensis including Radix Crotalariae szemoensis base, and abundance, cost are less expensive, it is to avoid extract behaviour
Cause the nutritive loss of raw material；Again, the Herba Artemisiae Annuae taste of removable Germinatus Phragmitis and bitterness, hence it is evident that improve mouthfeel, it is provided that Yi Zhongfeng
Taste is unique, have the Germinatus Phragmitis fermented product of health care.
The present invention provides a kind of Germinatus Phragmitis fermented beverage preparation method with nutrition health-care functions, comprises the steps:
(1) from healthy Germinatus Phragmitis isolated Lactobacillus paracasei (Lactobacillus paracasei) CICC6270 and pair
Lactobacillus casei (Lactobacillus paracasei) CICC6271；
(2) with new fresh asparagus as raw material, including the tender tips of bamboo shoot, Radix Crotalariae szemoensis stem and Radix Crotalariae szemoensis base, clean, add water broken and be homogenized, sterilizing；
(3) in Germinatus Phragmitis is homogenized, inoculate Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271, ferment,
After solid-liquid separation, allotment mouthfeel, obtain Germinatus Phragmitis fermented juice；
Lactobacillus paracasei described in step (1) (Lactobacillus paracasei) CICC6270 and secondary cheese milk bar
Bacterium (Lactobacillus paracasei) CICC6271, the preserving number of described bacterial strain be respectively CGMCC NO.12211 and
CGMCC NO.12212, preservation date is on March 14th, 2016, and depositary institution is China Committee for Culture Collection of Microorganisms
Common micro-organisms center, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3；
The quality proportioning controlling described Germinatus Phragmitis and described water in step (2) is 1:0.5～1:5, and is crushed to by described Germinatus Phragmitis
10～20 mesh；
Lactobacillus paracasei CICC6270 described in step (3) and Lactobacillus paracasei CICC6271 uses based seed media
(adding 50% asparagus juice and 2% glucose), 37 DEG C of standings, activation culture 16-30 h；Described Lactobacillus paracasei CICC6270 and
Lactobacillus paracasei CICC6271 volume proportion is 3:1～3:5, controls fermentation temperature and is 15-40 DEG C, and fermentation time is 12-96
h；
The enforcement of the present invention program, at least has the advantage that
According to the inventive method, fermented bacterium has selected the function lactic acid bacteria obtained from healthy Germinatus Phragmitis, and metabolic pathway is more suitable for
Germinatus Phragmitis is fermented, and fully discharges and retains Germinatus Phragmitis nutrition and active component, significantly improving Asparagus Flavonoids class, saponins and polysaccharide
The dissolution rate of active component, greatly strengthen the health-care effect of Germinatus Phragmitis fermented beverage.This Germinatus Phragmitis fermented product liquid golden yellow color,
Clear, and there is Germinatus Phragmitis abnormal smells from the patient and the lactic acid fragrance of delicate fragrance.
Detailed description of the invention
Come further below in conjunction with specific embodiment that the present invention is described in detail, so that the purpose of the present invention, technology
Scheme and advantage are clearer.Following example are used only for illustrating, and the present invention does not constitute any restriction.
Embodiment 1
Weighing 10 g fresh and healthy Germinatus Phragmitis Radix Crotalariae szemoensis bases, with aseptic water washing, use 70% ethanol the most successively, liquor natrii hypochloritis (2.5%
Effectively Cl-), 70% soak with ethanol 3min, 5min, 30s, then with sterilized water drip washing 6 times, and dry under aseptic condition, realize
The purpose of surface sterilizing；The sample that surface sterilizing processes is placed in grind into powder in sterile mortar, uses sterilized water the most successively
Being diluted to concentration is 10-1、10-2、10-3Suspension.Take 200 μ L respectively and coat on the MRS flat board adding 30% asparagus juice, each
Process three parallel, be placed in 35 DEG C cultivate 2-3 days.According to colonial morphology, (size, shape, color, surface gloss, edge are whole
Qi Du, transparency etc.), random picking flat board has discrepant representative colonies, is inoculated in corresponding inclined-plane after purification
Culture medium 4 DEG C saves backup.
After functional screening is tested, fermented bacterium selects isolated Lactobacillus paracasei from healthy Germinatus Phragmitis
CICC6270 and Lactobacillus paracasei CICC6271, the preserving number of described bacterial strain is respectively CGMCC NO.12211 and CGMCC
NO.12212。
Fermented bacterium is used respectively MRS activation culture.Lactobacillus paracasei CICC6270 and Lactobacillus paracasei
CICC6271 uses based seed media (50% asparagus juice and 2% glucose) to cultivate, 37 DEG C of quiescent culture 30 h.
Choose fresh full Radix Crotalariae szemoensis surface clean, sterilization, in 1:2(mass ratio) ratio adds water broken, is sieved through filter through 40 mesh concussions
Obtaining Germinatus Phragmitis entirely to starch, use instantaneous ultrahigh-temperature sterilization, condition is 135 DEG C of 15s.It is cooled to after room temperature secondary cheese milk bar under aseptic condition
Bacterium CICC6270 and Lactobacillus paracasei CICC6271 leaven 1:1 by volume inoculation, total inoculum concentration 5%, 37 DEG C of cultivations, when
PH is stable to 3.6, terminates fermentation, cool to 15 DEG C, after-ripening 3 months when content of reducing sugar is less than 0.3%.After-ripening completes, and solid-liquid divides
From obtaining fermented juice, 135 DEG C of sterilizing 15s, obtain invention product 1.
Embodiment 2
In embodiment 1, Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 leaven 2:1 ratio by volume
Inoculation, total inoculum concentration is 5%, in addition carries out operation identical with embodiment 1, obtains invention product 2.
Embodiment 3
In embodiment 1, Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 leaven 1:1 ratio by volume
Inoculation, total inoculum concentration is 3%, in addition carries out operation identical with embodiment 1, obtains invention product 3.
Comparative example 1
In embodiment 1, do not inoculate any strain, in addition carry out operation identical with embodiment 1, obtain comparing product 1.
Comparative example 2-5
In embodiment 1, ordinary lactic acid bacteria is used to replace Lactobacillus paracasei CICC6270 and Lactobacillus paracasei respectively
CICC6271, in addition carries out operation identical with embodiment 1, obtains comparing product 2-5.
Component analysis assay method
General flavone content: aluminum nitrate development process
Total saponin content: perchloric acid development process
Total polysaccharides content: phenol-sulphoacid development process
Table 1 invention product 1-3 and compare the measured value of total saponins, total flavones and total polysaccharides in product 1-5
Relatively product 1 do not inoculate strain fermentation.
Relatively invention product outside product 1, compare product and be all vaccinated with strain and ferment.
As shown in table 1, Germinatus Phragmitis raw material inoculation Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 is sent out
The product 1-3 of the present invention that yeast-like fungi agent obtains compares with not inoculating the comparison product 1 that strain fermentation obtains, total saponins, total flavones and the most
The amount of sugar the most about increases to 8.4 times, 2.5 times and 2.9 times.
As shown in table 1, Germinatus Phragmitis raw material inoculation Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 is sent out
The product 1-3 of the present invention that yeast-like fungi agent obtains compares with the comparison product 2 that only inoculation Lactobacillus paracasei CICC6270 fermentation obtains, always yellow
The amount of ketone about increases to 2.1 times.
As shown in table 1, Germinatus Phragmitis raw material inoculation Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 is sent out
The product 1-3 of the present invention that yeast-like fungi agent obtains compares with the comparison product 3 that only inoculation Lactobacillus paracasei CICC6271 fermentation obtains, total soap
The amount of glycosides about increases to 7.0 times.
As shown in table 1, Germinatus Phragmitis raw material inoculation Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 is sent out
The comparison product 4-7 that the product 1-3 of the present invention that yeast-like fungi agent obtains obtains with inoculation ordinary lactic acid bacteria kind fermentation compares, total saponins, always Huang
The amount of ketone and total polysaccharides the most about increases to 5.7-17.5 times, 2.1-4.7 times and 1.5-3.1 times.
Describing the present invention above in association with detailed description of the invention, these detailed description of the invention are merely exemplary
, it is impossible to limiting protection scope of the present invention with this, those skilled in the art are permissible on the premise of without departing from essence of the present invention
Carry out various amendment, change or replace.Therefore, the various equivalent variations made according to the present invention, still fall within the present invention and contained
Scope.
Claims (6)
1. a Germinatus Phragmitis fermented beverage preparation method with nutrition health-care functions, it is characterised in that comprise the steps:
(1) isolated Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 from healthy Germinatus Phragmitis；
(2) with new fresh asparagus as raw material, including the tender tips of bamboo shoot, Radix Crotalariae szemoensis stem and Radix Crotalariae szemoensis base, clean, add water broken and be homogenized, sterilizing；
(3) in Germinatus Phragmitis is homogenized, inoculate Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271, ferment,
After solid-liquid separation, allotment mouthfeel, obtain novel Germinatus Phragmitis fermented beverage.
Germinatus Phragmitis fermented beverage preparation method the most according to claim 1, it is characterised in that the pair described in step (1) is done
Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271, culture presevation CGMCC NO.12211 and CGMCC
NO.12212。
Germinatus Phragmitis fermented beverage preparation method the most according to claim 1, it is characterised in that control described reed in step (2)
Radix Crotalariae szemoensis are 1:0.5～1:5 with the quality proportioning of described water, and described Germinatus Phragmitis is crushed to 10～20 mesh.
Germinatus Phragmitis fermented beverage preparation method the most according to claim 1, it is characterised in that secondary cheese milk described in step (3)
Bacillus CICC6270 and Lactobacillus paracasei CICC6271 uses based seed media (to add 50% asparagus juice and 2% Fructus Vitis viniferae
Sugar), 37 DEG C of standings, activation culture 16-30 h.
Germinatus Phragmitis fermented beverage preparation method the most according to claim 1, it is characterised in that secondary cheese described in step (3)
Lactobacillus CICC6270 and Lactobacillus paracasei CICC6271 volume proportion are 3:1～3:5, control fermentation temperature and are 15-40 DEG C,
Fermentation time is 12-96 h.
6. according to the method described in claim 1-5, it is characterised in that described lactobacillus be include CICC6270 and
CICC6271 is in the application in fermented asparagus product of the interior Lactobacillus paracasei.
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| CN107865352A (en) * | 2017-11-08 | 2018-04-03 | 苏州健世星生物科技有限公司 | A kind of preparation method of high nutrition asparagus healthy food |
| CN109832618A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of lily fermented product and preparation method thereof |
| CN110150523A (en) * | 2019-06-14 | 2019-08-23 | 扬州大学 | A kind of novel fermentation asparagus beverage preparation method |
| CN111450260A (en) * | 2020-04-17 | 2020-07-28 | 西南交通大学 | Bifidobacterium bifidum anti-tumor preparation, and preparation method, product and application thereof |
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| JP4628978B2 (en) * | 2006-03-08 | 2011-02-09 | ユニチカ株式会社 | Method for producing composition with high content of γ-aminobutyric acid |
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| CN110150523A (en) * | 2019-06-14 | 2019-08-23 | 扬州大学 | A kind of novel fermentation asparagus beverage preparation method |
| CN111450260A (en) * | 2020-04-17 | 2020-07-28 | 西南交通大学 | Bifidobacterium bifidum anti-tumor preparation, and preparation method, product and application thereof |
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