CN106071524B - A kind of asparagus fermented beverage preparation method with nutrition health-care functions - Google Patents
A kind of asparagus fermented beverage preparation method with nutrition health-care functions Download PDFInfo
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- CN106071524B CN106071524B CN201610403989.XA CN201610403989A CN106071524B CN 106071524 B CN106071524 B CN 106071524B CN 201610403989 A CN201610403989 A CN 201610403989A CN 106071524 B CN106071524 B CN 106071524B
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 69
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 13
- 230000035764 nutrition Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000006870 function Effects 0.000 title claims abstract description 11
- 244000003416 Asparagus officinalis Species 0.000 title description 2
- 241000234427 Asparagus Species 0.000 claims abstract description 67
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 45
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- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
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- 241000894006 Bacteria Species 0.000 claims abstract description 9
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- 241001330002 Bambuseae Species 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
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- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 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 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
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- 229940039696 lactobacillus Drugs 0.000 claims description 3
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- 238000000926 separation method Methods 0.000 claims description 2
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- 239000000470 constituent Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 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
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- 150000007949 saponins Chemical class 0.000 abstract description 5
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 3
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- 210000004369 blood Anatomy 0.000 abstract description 2
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- 238000004519 manufacturing process Methods 0.000 abstract description 2
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- 150000004676 glycans Chemical class 0.000 abstract 2
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- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
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- 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 description 3
- 238000011161 development Methods 0.000 description 3
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- 239000002054 inoculum Substances 0.000 description 3
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- 150000002576 ketones Chemical class 0.000 description 2
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- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
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- 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 group 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
- 235000001405 Artemisia annua Nutrition 0.000 description 1
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- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 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
- 241000235342 Saccharomycetes Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 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
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 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
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research 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
- 239000000344 soap Substances 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
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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
- 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
Abstract
The asparagus fermented beverage preparation method with nutrition health-care functions that the invention discloses a kind of, belongs to fermented type drinks manufacture field.From healthy asparagus isolated lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271, it is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC NO.12211 and CGMCC NO.12212.It using the full bamboo shoot of asparagus as raw material, is fermented using this two strains of lactic acid bacteria, has been obviously improved asparagus active constituent saponin(e, flavones and polysaccharide dissolution rate, obtain novel asparagus fermented beverage.Compared with fresh squeezing asparagus juice, asparagus saponin(e, flavones and polysaccharide dissolution rate is respectively increased to 8.4 times, 2.5 times and 2.9 times in the method for the present invention.The asparagus fermented beverage of this technique preparation has the health-care effects such as reducing blood lipid, blood pressure lowering, strengthen immunity.
Description
Technical field
The asparagus fermented beverage preparation method with nutrition health-care functions that the present invention relates to a kind of belongs to fermented type function drink
Expect manufacture field.
Background technique
Asparagus (Asparagus officinalis Linn.) also known as asparagus, asparagus, enjoy the beauty of " kings of vegetables "
Claim.Shennong's Herbal is recorded: " asparagus person, asparagus.The king of hundred vegetables, on top grade.Long term usage, QI invigorating of making light of one's life by commiting suicide macrobiosis "." this
Careless detailed outline " it records: " asparagus person, energy goitre knot hot gas, diuresis, moistening lung antibechic, eliminating the phlegm, desinsection." modern scientific research shows
Asparagus not only contains the microelements such as multivitamin and amino acid and selenium, molybdenum, manganese, but also the active constituent rich in there are many, such as
Asparagus Flavonoids, saponin(e, polysaccharose substance have the medicines such as reducing blood lipid, hypoglycemic and blood pressure lowering, strengthen immunity, anti-oxidant, anticancer
Reason effect, often feeding play the role of it is antifatigue, promote longevity.
Though new fresh asparagus is rich in nutrition and active material, institutional framework is fine and close, and human body is raw by the way of directly eating
Object availability is low.Asparagus fermented product is primarily present that mouthfeel is bad, and raw material availability is low at present, and selection limitation is larger, and makes
It is baked in standby step using long-time solarization or high temperature, the disadvantages of larger is destroyed to asparagus nutrition and active constituent.
There is the food formula using inoculating microbe fermented asparagus in the patent document in China, such as 104012945 A of CN
With 103431467 B of CN, all lactic acid bacteria only with external source addition or saccharomycete, these microorganisms are without specific metabolism
Product and its health-care effect, and the distinctive nutrition of asparagus and active constituent can be destroyed, and there are Germinatus Phragmitis extracts at high cost, fermentation
The defects of viable bacteria beverage stability is poor.By the retrieval of above patent document and non-patent literature, there is presently no discoveries to utilize
Functional microorganism obtained in healthy asparagus, the improvement natural fermentating process strengthened by endogenous microbes, the tool being prepared
The asparagus fermented product of nutritious health-care effect.
Summary of the invention
The present invention provides a kind of asparagus fermented beverage and preparation method thereof with nutrition health-care functions, first zymophyte
The functional microorganism obtained in the healthy asparagus kind is selected, metabolic pathway is more suitable for asparagus fermentation, sufficiently release and retains reed
Bamboo shoot nutrition and active constituent；Secondly, asparagus raw material is the full bamboo shoot for including bamboo shoot base, abundance, cost are less expensive, avoid extracting and grasp
Cause the nutritive loss of raw material；Again, the sweet wormwood taste and bitter taste of asparagus be can remove, hence it is evident that improve mouthfeel, provide a kind of wind
Taste uniqueness, asparagus fermented product with health care function.
The present invention provides a kind of asparagus fermented beverage preparation method with nutrition health-care functions, includes the following steps:
(1) from healthy asparagus isolated lactobacillus paracasei (Lactobacillus paracasei) CICC6270
With lactobacillus paracasei (Lactobacillus paracasei) CICC6271；
(2) using new fresh asparagus as raw material, including the tender tips of bamboo shoot, bamboo shoot stem and bamboo shoot base, it cleans plus water is broken and is homogenized, sterilizing；
(3) into asparagus homogenate, it is inoculated with lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271, is sent out
Ferment is separated by solid-liquid separation, after allotment mouthfeel, obtains asparagus fermented juice；
Lactobacillus paracasei as described in step (1) (Lactobacillus paracasei) CICC6270 and secondary cheese
Lactobacillus (Lactobacillus paracasei) CICC6271, the deposit number of the bacterial strain is respectively CGMCC NO.12211
With CGMCC NO.12212, the deposit date is on March 14th, 2016, depositary institution was Chinese microorganism strain preservation conservator
Meeting common micro-organisms center, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3；
The quality proportioning of the control asparagus and the water is 1:0.5~1:5 in step (2), and the asparagus is broken
It is broken to 10~20 mesh；
Lactobacillus paracasei CICC6270 described in step (3) and lactobacillus paracasei CICC6271 is trained using basic bacteria
Support base (50% asparagus juice of addition and 2% glucose), 37 DEG C of standings, activation culture 16-30 h；The lactobacillus paracasei
CICC6270 and lactobacillus paracasei CICC6271 volume proportion are 3:1~3:5, and control fermentation temperature is 15-40 DEG C, when fermentation
Between be 12-96 h；
The implementation of the present invention program, at least has the advantage that
According to the method for the present invention, fermenting microbe has selected the function lactic acid bacteria obtained in the healthy asparagus, and metabolic pathway is more
It is suitble to asparagus fermentation, sufficiently release and retains asparagus nutrition and active constituent, significantly improves Asparagus Flavonoids class, saponins and more
The dissolution rate of carbohydrate active constituent greatly strengthens the health-care effect of asparagus fermented beverage.The asparagus fermented product liquid color
It is golden yellow, clear, and asparagus smell and lactic acid fragrance with faint scent.
Specific embodiment
Below in conjunction with specific embodiment, further the present invention is described in detail, so that the purpose of the present invention, technology
Scheme and advantage are clearer.Following embodiment is used only for for example, not limiting the present invention in any way.
Embodiment 1
10 g fresh and healthy asparagus bamboo shoot bases are weighed, with aseptic water washing, later successively with 70% ethyl alcohol, liquor natrii hypochloritis
(2.5% effective Cl-), 70% ethyl alcohol impregnates 3min, 5min, 30s, then is eluted 6 times with sterile water, and dry under aseptic condition,
The purpose of surface sterilizing is realized；The sample of surface sterilizing processing is placed in grind into powder in sterile mortar, is then successively used
It is 10 that sterile water, which is diluted to concentration,-1、10-2、10-3Suspension.200 μ L are taken to be coated on the MRS plate of 30% asparagus juice of addition respectively
On, each processing three is parallel, is placed in 35 DEG C and cultivates 2-3 days.According to colonial morphology (size, shape, color, surface gloss,
Neat in edge degree, transparency etc.), have discrepant representative colonies on random picking plate, is inoculated in after purification opposite
4 DEG C of slant medium are answered to save backup.
After functional screening is tested, fermenting microbe selects the isolated lactobacillus paracasei from healthy asparagus
CICC6270 and lactobacillus paracasei CICC6271, the deposit number of the bacterial strain are respectively CGMCC NO.12211 and CGMCC
NO.12212。
Fermenting microbe is used to MRS activation culture respectively.Lactobacillus paracasei CICC6270 and lactobacillus paracasei
CICC6271 is cultivated using based seed media (50% asparagus juice and 2% glucose), 37 DEG C of 30 h of stationary culture.
Fresh full bamboo shoot surface clean, disinfection are chosen, in 1:2(mass ratio) ratio adds water broken, and it is sieved through and filters through the concussion of 40 mesh
It obtains asparagus to starch entirely, using ultra high temperature short time sterilization, condition is 135 DEG C of 15s.Secondary cheese cream bar is cooled to room temperature under rear aseptic condition
1:1 is inoculated with by volume for bacterium CICC6270 and lactobacillus paracasei CICC6271 leavening, total inoculum concentration 5%, 37 DEG C of cultures, when
PH stablizes to 3.6, and content of reducing sugar terminates to ferment when being lower than 0.3%, cools to 15 DEG C, after-ripening 3 months.After-ripening is completed, solid-liquid point
From fermented juice is obtained, 135 DEG C of sterilizing 15s obtain invention product 1.
Embodiment 2
In embodiment 1, lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 leavening 2:1 by volume
Ratio inoculation, total inoculum concentration are 5%, in addition to this progress and the identical operation of embodiment 1, obtain invention product 2.
Embodiment 3
In embodiment 1, lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 leavening 1:1 by volume
Ratio inoculation, total inoculum concentration are 3%, in addition to this progress and the identical operation of embodiment 1, obtain invention product 3.
Comparative example 1
In embodiment 1, it is not inoculated with any strain, in addition to this progress and the identical operation of embodiment 1, are compared
Product 1.
Comparative example 2-5
In embodiment 1, lactobacillus paracasei CICC6270 and lactobacillus paracasei are replaced using ordinary lactic acid bacteria respectively
CICC6271, in addition to this progress and the identical operation of embodiment 1, obtain comparing product 2-5.
Constituent analysis measuring method
General flavone content: aluminum nitrate development process
Total saponin content: perchloric acid development process
Total starches content: phenol-sulphoacid development process
1 invention product 1-3 of table and the measured value for comparing total saposins, general flavone and total starches in product 1-5
Compare product 1 and is not inoculated with strain fermentation.
Compare the invention product except product 1, compare product and be all vaccinated with strain and ferment.
As shown in table 1, asparagus raw material lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 is inoculated with to send out
The product 1-3 of the present invention that yeast-like fungi agent obtains is not compared with being inoculated with the comparison product 1 that strain fermentation obtains, total saposins, general flavone and total more
The amount of sugar about increases to 8.4 times, 2.5 times and 2.9 times respectively.
As shown in table 1, asparagus raw material lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 is inoculated with to send out
The product 1-3 of the present invention that yeast-like fungi agent obtains is total yellow compared with the comparison product 2 that only inoculation lactobacillus paracasei CICC6270 ferments
The amount of ketone about increases to 2.1 times.
As shown in table 1, asparagus raw material lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 is inoculated with to send out
The product 1-3 of the present invention that yeast-like fungi agent obtains is compared with the comparison product 3 that only inoculation lactobacillus paracasei CICC6271 ferments, total soap
The amount of glycosides about increases to 7.0 times.
As shown in table 1, asparagus raw material lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 is inoculated with to send out
The product 1-3 of the present invention that yeast-like fungi agent obtains is compared with the comparison product 4-7 that inoculation ordinary lactic acid bacteria kind is fermented, total saposins, total Huang
The amount of ketone and total starches about increases to 5.7-17.5 times, 2.1-4.7 times and 1.5-3.1 times respectively.
Combining specific embodiment above, the present invention is described, these specific embodiments are only exemplary
, this does not limit the scope of protection of the present invention, and those skilled in the art can be under the premise of not departing from essence of the present invention
It carry out various modifications, change or replacement.Therefore, it according to various equivalent variationss made by the present invention, still falls within the present invention and is covered
Range.
Claims (6)
1. a kind of asparagus fermented beverage preparation method with nutrition health-care functions, which comprises the steps of:
(1) the isolated lactobacillus paracasei CICC 6270 and lactobacillus paracasei CICC 6271 from healthy asparagus；
(2) using new fresh asparagus as raw material, including the tender tips of bamboo shoot, bamboo shoot stem and bamboo shoot base, it cleans plus water is broken and is homogenized, sterilizing；
(3) into asparagus homogenate, it is inoculated with lactobacillus paracasei CICC 6270 and lactobacillus paracasei CICC 6271, is sent out
Ferment is separated by solid-liquid separation, after allotment mouthfeel, obtains novel asparagus fermented beverage.
2. asparagus fermented beverage preparation method according to claim 1, which is characterized in that as described in step (1) secondary dry
Lactobacillus paracasei CICC 6270 and lactobacillus paracasei CICC 6271, culture presevation CGMCC NO. 12211 and CGMCC NO.
12212。
3. asparagus fermented beverage preparation method according to claim 1, which is characterized in that the control reed in step (2)
The quality proportioning of bamboo shoot and the water is 1:0.5 ~ 1:5, and the asparagus is crushed to 10-20 mesh.
4. asparagus fermented beverage preparation method according to claim 1, which is characterized in that pair cheese described in step (3)
Lactobacillus CICC 6270 and lactobacillus paracasei CICC 6271 is using the training of the basic bacteria of 50% asparagus juice of addition and 2% glucose
Support base, 37 DEG C of standings, activation culture 16-30 h.
5. asparagus fermented beverage preparation method according to claim 1, which is characterized in that pair cheese described in step (3)
Lactobacillus CICC 6270 and 6271 volume proportion of lactobacillus paracasei CICC are 3:1 ~ 3:5, and control fermentation temperature is 15-40
DEG C, fermentation time is 12-96 h.
6. the method according to claim 1, wherein lactobacillus paracasei CICC 6270 and CICC 6271 exist
Application in asparagus fermented beverage with nutrition health-care functions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403989.XA CN106071524B (en) | 2016-06-12 | 2016-06-12 | A kind of asparagus fermented beverage preparation method with nutrition health-care functions |
Applications Claiming Priority (1)
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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 |
| CN111450260B (en) * | 2020-04-17 | 2021-06-25 | 西南交通大学 | Bifidobacterium bifidum anti-tumor preparation, and preparation method, product and application thereof |
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| JP2002027955A (en) * | 2000-07-17 | 2002-01-29 | Asahi Soft Drinks Co Ltd | Drink of fermented vegetable such as cabbage |
| 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 |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102885343A (en) * | 2011-07-19 | 2013-01-23 | 江西食方食坊中药食品有限公司 | Anticancer health asparagus beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002027955A (en) * | 2000-07-17 | 2002-01-29 | Asahi Soft Drinks Co Ltd | Drink of fermented vegetable such as cabbage |
| 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 |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102885343A (en) * | 2011-07-19 | 2013-01-23 | 江西食方食坊中药食品有限公司 | Anticancer health asparagus beverage and preparation method thereof |
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