CN106085789B - Saffron and asparagus vinegar and preparation method and application thereof - Google Patents

Saffron and asparagus vinegar and preparation method and application thereof Download PDF

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CN106085789B
CN106085789B CN201610659677.5A CN201610659677A CN106085789B CN 106085789 B CN106085789 B CN 106085789B CN 201610659677 A CN201610659677 A CN 201610659677A CN 106085789 B CN106085789 B CN 106085789B
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asparagus
saffron
powder
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施海滨
王建东
王洋
郜全卫
刘义
张金兰
姚朗
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Qingxu Yimeiyuan Vinegar Co ltd
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Shanxi Double Brocade Biological Technology Co Ltd
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Abstract

The invention relates to a saffron asparagus vinegar and a preparation method and application thereof, wherein the method comprises the following steps: adding lactobacillus plantarum bacterial liquid into the saffron and asparagus compound juice for fermentation to prepare fermented compound juice; centrifuging and collecting supernatant; and adding the supernatant into Shanxi mature vinegar in proportion, and uniformly mixing to obtain the finished product. The saffron asparagus vinegar prepared by the method has the advantages of high flavone content of 0.36mg/L, high polysaccharide content of 7.4mg/L, long shelf life, high nutritional value and good sensory quality, can be used as a beverage or a seasoning, and has better market development potential.

Description

Saffron and asparagus vinegar and preparation method and application thereof
Technical Field
The invention relates to the field of food fermentation, in particular to saffron asparagus vinegar fermented by lactic acid bacteria and a preparation method thereof.
Background
Stigma croci (Crocus sativus L.), also known as stigma croci, stigma croci. The traditional Chinese medicine considers that the saffron crocus has sweet and mild properties and flavor, can promote blood circulation, remove blood stasis and dredge collaterals, and is mainly used for treating cardiovascular diseases, preventing atheroma, treating liver diseases, resisting tumors, protecting nervous system and improving organism immunity in clinic. The effective components of stigma croci Sativi mainly include crocin, polysaccharide, crocetin and crocin. The stigma croci has the highest content of active ingredients, and can be used as medicine.
Asparagus also known as "silvergrass" and "Nandi" is the tender shoot of Asparagus officinalis of Liliaceae. The asparagus belongs to the homology of medicine and food, and is a high-quality food material for high-grade dishes at home and abroad. The record of Shennong Bencao records that the asparagus is above the top grade, and the asparagus can not only lighten the body but also tonify qi and prolong life after being taken for a long time. Asparagus has high nutritive value, is praised as 'ginseng in vegetables', is rich in protein, vitamins and mineral substances, and various physiological active substances including flavonoid compounds, polysaccharide, steroid saponin and the like. Wherein the flavone has the functions of reducing blood fat and reducing tumor occurrence, and a plurality of functions and pharmacological actions of the asparagus are related to the contained flavonoid compounds. The asparagus contains more flavone, wherein the highest content is rutin, and the others are flavonoid glycosides taking quercetin, kaempferol and isorhamnetin as aglycons. The asparagus contains flavonoids in various parts including edible inner stem, old stem, asparagus skin, asparagus root, etc.
The Shanxi mature vinegar has long history and unique flavor, and has various physiological functions of resisting fatigue, resisting oxidation, resisting cancer, regulating blood pressure, regulating blood sugar and blood fat, stimulating appetite, preventing osteoporosis and the like.
Lactobacillus plantarum is one of the lactobacilli of the genus Lactobacillus, which is widely used in the manufacture and production of fermented foods. In the food fermentation process, the lactobacillus plantarum can utilize saccharides in food raw materials to metabolize to generate lactic acid and simultaneously generate metabolites such as extracellular polysaccharide, organic acid, antibacterial peptide and the like.
At present, no report about the preparation of saffron asparagus vinegar by fermenting saffron and asparagus extracts by using active lactic acid bacteria and further blending the fermentation liquor with Shanxi mature vinegar is searched at home and abroad.
Disclosure of Invention
Aiming at the defects and market demands of the prior art, the invention adopts lactobacillus plantarum to ferment the compound juice containing the saffron and the asparagus extract, and prepares the saffron and asparagus vinegar by blending the compound juice with Shanxi mature vinegar after fermentation and centrifugation. The saffron asparagus vinegar is dark liquid, can contain a little precipitate, has the flavone content as high as 0.36mg/L and the polysaccharide content as high as 7.4mg/L, and is an important probiotic fermented drink and seasoning.
The technical scheme of the invention is as follows:
a preparation method of stigma croci Sativi and Germinatus Phragmitis vinegar comprises the following steps:
(1) preparing saffron and asparagus compound juice, wherein the viable count is 0.5-1 multiplied by 109Adding the cfu/mL lactobacillus plantarum bacterial liquid into the saffron and asparagus compound juice according to the inoculation amount of 1-3%, and fermenting to obtain fermented compound juice;
(2) centrifuging the fermented compound juice for 5-10 min under the condition of 4000-6000 r/min, and collecting supernatant;
(3) and (3) mixing the supernatant with a volume ratio of 1-5: 1000, adding into Shanxi mature vinegar, and mixing uniformly to obtain the finished product.
The Lactobacillus plantarum described in the invention may be of any species conventional in the art. Preferably, the Lactobacillus plantarum is Lactobacillus plantarum S35(Lactobacillus plantarum S35), which has been disclosed in the literature "dui yao, lipulan, royal jev, etc.. screening and identification of Lactobacillus plantarum S35 producing gamma-aminobutyric acid in fermented foods [ J ] press, university of chinese agriculture, 2010,15(05): 104-" and which is available from the institute of microbiology, university of chinese agriculture. The lactobacillus plantarum S35 is separated from Chinese traditional fermented food, is identified as lactobacillus plantarum, has the characteristic of high yield of gamma-aminobutyric acid, and the yield of the gamma-aminobutyric acid in MRS liquid culture medium can reach 4.52 g/L. It has been proved by the research that gamma-aminobutyric acid has the effects of strengthening brain, lowering blood pressure, treating epilepsy, regulating hormone secretion, controlling asthma, activating liver and kidney functions, improving lipid metabolism, preventing arteriosclerosis, improving diabetes, enhancing food flavor and the like.
The lactobacillus plantarum bacterial liquid can be prepared according to the following steps: inoculating a strain into an MRS liquid culture medium, activating for 2-3 generations, culturing for 16-24 h in each generation, then inoculating into the MRS liquid culture medium, and culturing for 12h at 37 ℃; centrifuging for 5min under the condition of 5000-6000 r/min, removing supernatant, and retaining thalli; and (3) washing the thalli for 2 times by using sterile normal saline, reserving the normal saline after the 2 nd washing, and uniformly mixing the normal saline with the thalli to obtain the bacterial liquid. The number of viable bacteria in the obtained bacterial liquid is 0.5-1 × 109cfu/mL, preferably 0.8 to 1X 109cfu/mL。
The saffron and asparagus compound juice contains the following components: saffron powder, asparagus powder, yeast extract powder, glucose and sodium acetate.
The saffron powder is dry powder of saffron whole grass or saffron stigma, and has crocin content not less than 0.02g/100g and flavone content not less than 0.025g/100 g. The asparagus powder is asparagus stem and leaf powder, and the content of polysaccharide is 3-5 g/100g, and the content of flavone is 0.2-0.5 g/100 g.
The yeast extract powder is food-grade yeast extract powder, contains easily-utilized nutrient components, and can effectively improve the growth and metabolism level of microorganisms.
Preferably, the saffron and asparagus compound juice contains the following components: 10-30 parts of saffron powder, 10-30 parts of asparagus powder, 20-30 parts of yeast extract powder, 5-15 parts of glucose, 0-5 parts of sodium acetate and 1000 parts of distilled water.
Further preferably, the saffron and asparagus compound juice contains the following components: 10 parts of saffron powder, 10 parts of asparagus powder, 25 parts of yeast extract powder, 5 parts of glucose, 1 part of sodium acetate and 1000 parts of distilled water.
Preferably, the pH value of the saffron and asparagus compound juice is 6.3-6.5.
The preparation method of the saffron and asparagus compound juice comprises the following steps: weighing saffron powder, asparagus powder, yeast extract powder, glucose and sodium acetate according to the proportion, adding distilled water, and fully and uniformly stirring. Adjusting the pH value to 6.8-7.0 by using sodium hydroxide and hydrochloric acid solution, sterilizing for 10-15 min at 108-110 ℃, cooling, and adjusting the pH value to 6.3-6.5 by using sterile sodium hydroxide and hydrochloric acid solution to obtain the saffron asparagus compound juice.
The saffron, asparagus powder, yeast extract powder, glucose, sodium acetate and Shanxi mature vinegar can be obtained from the market.
The inoculation amount is a general term in the field, and specifically refers to the volume ratio of lactobacillus plantarum liquid to saffron asparagus compound juice.
Preferably, the lactobacillus plantarum bacterial liquid is 1% in inoculation amount.
Preferably, the viable count of the lactobacillus plantarum bacterial liquid is 0.8-1 multiplied by 109cfu/mL。
Preferably, the fermentation process of step (1) comprises: fermenting at constant temperature of 35-37 ℃ until the pH value of the liquid is 3.5-4.5; further preferably pH 4.0.
Preferably, the viable count of the lactobacillus plantarum in the fermented compound juice in the step (1) is 0.8-1.5 multiplied by 109cfu/mL. The pH value of the fermented compound juice is 3.8-4.3.
The invention aims to ensure that viable bacteria and insoluble particles are removed as much as possible after centrifugation, and the content of active soluble substances is reserved.
The centrifugation in the step (2) is preferably performed for 5-10 min under the condition of 4000-5000 r/min, and is further preferably performed for 10min under the condition of 4000 r/min.
Preferably, the volume ratio of the supernatant in the step (3) to the Shanxi mature vinegar is 3-5: 1000, and more preferably 5: 1000.
Preferably, the acidity of the Shanxi mature vinegar is 2-8 degrees, and more preferably 4 degrees.
The invention also comprises the saffron asparagus vinegar prepared by the method.
The invention further comprises the application of the saffron asparagus vinegar in preparing seasonings, drinks or health products with health functions of resisting cancer, preventing three highs (hypertension, hyperglycemia (diabetes) and hyperlipidemia), regulating immunity, protecting liver and kidney and the like.
The saffron asparagus vinegar provided by the invention has the following remarkable beneficial effects:
(1) the invention selects saffron and asparagus extract as matrix, the saffron and asparagus extract are rich in various active substances, lactobacillus plantarum is used for fermentation, and fermentation liquor is used for preparing Shanxi mature vinegar. On one hand, the probiotic effect of the lactobacillus plantarum can be fully exerted, on the other hand, the active ingredients of the saffron and the asparagus can be fully utilized, and the edible value is higher.
(2) The invention optimizes the formula of the fermented saffron asparagus compound juice, ensures that the metabolite content of lactobacillus plantarum is high, the converted saffron and asparagus have more active ingredients, prepares the saffron asparagus vinegar by using the compound fermented juice, further optimizes the acidity of the Shanxi mature vinegar and the proportion of the compound juice and the Shanxi mature vinegar, plays an important role in maintaining the excellent flavor and the active ingredients of the saffron asparagus vinegar, and the obtained saffron asparagus vinegar has the advantages of refreshing taste, special flavor and long shelf life, can be used as a beverage and a seasoning, and has excellent development prospect.
Drawings
FIG. 1 is a graph showing sensory evaluation scores of formulated vinegar of examples 1 to 5 and comparative examples 1 and 2 in Experimental example 1.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
The lactobacillus plantarum bacterial liquid used in the following is prepared by adopting the following method: inoculating Lactobacillus plantarum S35(Lactobacillus plantarum S35, provided by the institute of microorganisms of Chinese university of agriculture), inoculating to MRS liquid medium (lactic acid bacteria culture medium, peptone 10g, beef extract 10g, yeast extract 5g, dipotassium hydrogen phosphate 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 801ml, magnesium sulfate 0.58g, manganese sulfate 0.25g, sterilizing at 121 ℃ for 15min), activating for 3 generations, wherein the culture time per generation is 20h, inoculating the activated strain to the MRS liquid medium, culturing at 37 ℃ for 12h, centrifuging at 6000r/min for 5min, discarding the thallus, retaining the thallus, washing with sterile physiological saline for 2 times, adding sterile physiological saline with the volume of 1/2 of the original culture medium to the thallus for the first time, centrifuging to discard the thallus, retaining the thallus, adding physiological saline with the same volume as the original culture medium, retaining the physiological saline, mixing with thallus to obtain bacterial liquid.
Saffron powder (safflorin content 0.02g/100g, flavone content 0.025g/100g, provided by sienna biotechnology limited), asparagus powder (polysaccharide content 4g/100g, flavone content 0.3g/100g, provided by sienna biotechnology limited), yeast extract powder (composite yeast extract powder, food grade, provided by angel yeast gmbh), glucose, sodium acetate (food grade, provided by north huxin chandeli chemical ltd.), and shanxi mature vinegar were purchased from shanxi dinjin biotechnology limited, respectively.
The following "flavone" was measured using NaNO2-Al(NO3)3Color development spectrophotometry, in particular, the references "Chencongyao, Huangkeying, Lidelong, etc. NaNO2-Al(NO3)3Content of total flavone in Chinese toon leaves [ J ] determined by chromogenic spectrophotometry]Food research and development, 2007,28(5): 104-; the polysaccharide is determined by the phenol-sulfuric acid Method, in particular the references "Dubois M, Gilles K, Hamilton J K, et al.A. Colorimetric Method for the Determination of surfactants [ J]Nature,1951,168(4265):167 ".
Example 1
The preparation method of the saffron asparagus vinegar comprises the following steps:
(1) preparing stigma croci Sativi and Germinatus Phragmitis composite juice with viable count of 1 × 109Adding 1% (volume ratio of 1: 100) of lactobacillus plantarum bacterial liquid cfu/mL into the sterilized stigma croci and Germinatus Phragmitis composite juice, fermenting at 37 deg.C until pH of the liquid reaches 4.3 to obtain fermented composite juice, wherein the viable count of lactobacillus plantarum S35 is 0.8 × 109cfu/mL。
The saffron and asparagus compound juice comprises the following components: 10g of saffron powder, 10g of asparagus powder, 25g of yeast extract powder, 5g of glucose, 1g of sodium acetate and 1000g of distilled water; the preparation method of the saffron and asparagus compound juice specifically comprises the following steps: respectively weighing saffron powder, asparagus powder, yeast extract powder, glucose and sodium acetate, adding distilled water, and fully and uniformly stirring. Adjusting pH to 7.0 with sodium hydroxide and hydrochloric acid solution, sterilizing at 110 deg.C for 12min, cooling, adjusting pH to 6.5 with sterile sodium hydroxide and hydrochloric acid solution to obtain stigma croci Sativi and Germinatus Phragmitis compound juice.
(2) Centrifuging the fermented compound juice for 10min under the condition of 4000r/min, and taking supernatant;
(3) mixing the supernatant with a solvent at a volume ratio of 1: 1000, adding the mixture into Shanxi mature vinegar with acidity of 4 degrees, and uniformly mixing to obtain the finished product.
The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured, and the product contains flavone 0.045mg/L and polysaccharide 0.79 mg/L.
Example 2
The preparation method of the saffron asparagus vinegar comprises the following steps:
(1) preparing stigma croci Sativi and Germinatus Phragmitis composite juice with viable count of 1 × 109cfu/mL lactobacillus plantarum bacterial liquidInoculating 2% (volume ratio of 2: 100) into the sterilized stigma croci Sativi and Germinatus Phragmitis composite juice, fermenting at 37 deg.C until liquid pH reaches 4.1 to obtain fermented composite juice, wherein viable count of Lactobacillus plantarum S35 is 0.91 × 109cfu/mL。
The saffron and asparagus compound juice comprises the following components: 15g of saffron powder, 15g of asparagus powder, 22g of yeast extract powder, 13g of glucose, 2.5g of sodium acetate and 1000g of distilled water. The preparation method of the saffron and asparagus compound juice is the same as the example 1.
(2) Centrifuging the fermented compound juice for 8min under the condition of 5000r/min, and taking supernatant;
(3) mixing the supernatant with a solvent at a volume ratio of 2: 1000, adding the mixture into Shanxi mature vinegar with acidity of 2 degrees, and uniformly mixing to obtain the finished product.
The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured respectively, and the product contains flavone 0.14mg/L and polysaccharide 2.39 mg/L.
Example 3
The preparation method of the saffron asparagus vinegar comprises the following steps:
(1) preparing a saffron and asparagus compound juice, wherein the saffron and asparagus compound juice comprises the following components: 12g of saffron powder, 13g of asparagus powder, 21g of yeast extract powder, 6g of glucose, 1.5g of sodium acetate and 1000g of distilled water. The preparation method of the saffron and asparagus compound juice is the same as the example 1.
The number of viable bacteria is 1 × 109Adding 3% (volume ratio 3: 100) of lactobacillus plantarum bacterial liquid inoculum size of cfu/mL into the sterilized stigma croci Sativi and Germinatus Phragmitis composite juice, fermenting at 37 deg.C until liquid pH reaches 3.9 to obtain fermented composite juice, wherein the viable count of lactobacillus plantarum S35 is 1.1 × 109cfu/mL。
(2) Centrifuging the fermented compound juice for 5min under the condition of 5000r/min, and taking supernatant;
(3) mixing the supernatant in a volume ratio of 3: 1000, adding the mixture into Shanxi mature vinegar with acidity of 6 degrees, and uniformly mixing to obtain the finished product.
The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured respectively, and the product contains flavone 0.15mg/L and polysaccharide 3.1 mg/L.
Example 4
The preparation method of the saffron asparagus vinegar comprises the following steps:
(1) preparing stigma croci Sativi and Germinatus Phragmitis composite juice with viable count of 1 × 109Adding 3% of lactobacillus plantarum bacterial liquid inoculum size (volume ratio 3: 100) cfu/mL into the sterilized composite fruit and vegetable juice, fermenting at 37 deg.C until liquid pH reaches 3.8 to obtain fermented composite juice, wherein the viable count of lactobacillus plantarum S35 is 1.5 × 109cfu/mL。
The saffron and asparagus compound juice comprises the following components: 25g of saffron powder, 22g of asparagus powder, 27g of yeast extract powder, 11g of glucose, 3g of sodium acetate and 1000g of distilled water. The preparation method of the saffron and asparagus compound juice is the same as the example 1.
(2) Centrifuging the fermented compound juice for 10min under the condition of 4000r/min, and taking supernatant.
(3) Mixing the supernatant in a volume ratio of 4: 1000, adding the mixture into Shanxi mature vinegar with acidity of 8 degrees, and uniformly mixing to obtain the finished product.
The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured respectively, and the product contains flavone 0.36mg/L and polysaccharide 7.4 mg/L.
Example 5
The preparation method of the saffron asparagus vinegar comprises the following steps:
(1) preparing stigma croci Sativi and Germinatus Phragmitis composite juice with viable count of 1 × 109Adding 1% (volume ratio of 1: 100) of lactobacillus plantarum bacterial liquid inoculum size of cfu/mL into the sterilized composite fruit and vegetable juice, fermenting at 37 deg.C until liquid pH reaches 4.0 to obtain fermented composite juice, wherein the viable count of lactobacillus plantarum S35 is 1.2 × 109cfu/mL。
The saffron and asparagus compound juice comprises the following components: 15g of saffron powder, 16g of asparagus powder, 26g of yeast extract powder, 8g of glucose, 2g of sodium acetate and 1000g of distilled water. The preparation method of the saffron and asparagus compound juice is the same as the example 1.
(2) Centrifuging the fermented compound juice at 6000r/min for 5min, and collecting supernatant.
(3) Mixing the supernatant with a solvent at a volume ratio of 5:1000, adding the mixture into Shanxi mature vinegar with acidity of 4 degrees, and uniformly mixing to obtain the finished product.
The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured respectively, and the product contains flavone 0.34mg/L and polysaccharide 6.0 mg/L.
Comparative example 1
The saffron vinegar, the preparation method is different from that of example 1 only in that the compound juice component of step (1) does not include asparagus powder. The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured respectively, and the product contains flavone 0.001mg/L and polysaccharide 0.28 mg/L.
Comparative example 2
Asparagus vinegar, the preparation method differs from example 1 only in that the composite juice component of step (1) does not include saffron powder. The content of flavone and polysaccharide in the obtained stigma croci Sativi and Germinatus Phragmitis vinegar is measured respectively, and the product contains flavone 0.031mg/L and polysaccharide 0.32 mg/L.
In example 1, the total flavone content in saffron before fermentation is 0.025g/100g, and the total flavone content in asparagus is 0.3g/100g, and according to the raw material ratio in example 1, the theoretical total flavone content in the compound juice before fermentation is 0.0325g/L, and the total flavone content in the compound juice after fermentation is 0.054g/L, which shows that the total flavone content in the system is significantly increased by the fermentation of lactobacillus plantarum S35. Therefore, the saffron and the asparagus are added together, which is beneficial to improving the content of flavone and polysaccharide in the vinegar.
Experimental example 1
The sensory evaluation of the vinegar of examples 1 to 5 and comparative examples 1 and 2 was carried out by the same evaluator according to the established evaluation method, and the sensory description vocabulary of the vinegar included: the application of the quantitative description method in the sensory evaluation of table vinegar [ J ] Chinese condiment, 2012(06):20-21 is disclosed. The sensory evaluation scores are shown in table 1 and fig. 1.
TABLE 1
Sample (I) Color and luster Transparency Ester incense Vinegar incense Burnt incense Sour taste Sweet taste Saffron flavor Taste of asparagus
Example 1 8.1 7.8 7.6 8.4 7.3 8.3 4 4.2 5
Example 2 8.2 8.2 7 6.5 6.6 6.5 4.2 4.4 5.5
Example 3 8.5 7.2 7.3 8 7.5 8 4.4 4.7 5.5
Example 4 7.7 6.9 7.2 7.5 6.1 5.8 6.5 6.5 7
Example 5 8.1 7.5 7.5 8 7.6 8.2 6 5.8 7.5
Comparative example 1 8 7.6 7.1 8 7.2 8 3.5 4 3
Comparative example 2 7.9 7.5 7 8.1 7 8 3.8 3 5
The results in table 1 and figure 1 show that the sensory scores of examples 4 and 5 are higher. The characteristic flavor scores of the saffron and the asparagus in each group are positively correlated with the concentrations of the saffron and the asparagus powder in the raw materials for preparing the vinegar. In comparison with example 1, comparative examples 1 and 2 respectively used saffron powder and asparagus powder alone to prepare vinegar. The asparagus flavor of comparative example 1, saffron flavor score of comparative example 2 was significantly lower than example 1. In addition to the characteristic flavor, the scores of other sensory attributes of comparative examples 1 and 2 were slightly lower than those of example 1, and the results show that the combination of saffron and asparagus is more favorable for improving the sensory quality of vinegar than the combination of only one raw material.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (11)

1. A preparation method of saffron asparagus vinegar is characterized by comprising the following steps:
(1) preparing saffron and asparagus compound juice, wherein the viable count is 0.5-1 multiplied by 109Adding the cfu/mL lactobacillus plantarum bacterial liquid into the saffron and asparagus compound juice according to the inoculation amount of 1-3%, and fermenting to obtain fermented compound juice;
the saffron and asparagus compound juice comprises the following components: 10-30 parts of saffron powder, 10-30 parts of asparagus powder, 20-30 parts of yeast extract powder, 5-15 parts of glucose, 0-5 parts of sodium acetate and 1000 parts of distilled water;
the Lactobacillus plantarum is Lactobacillus plantarum S35(Lactobacillus plantarum S35);
the fermentation process comprises the following steps: fermenting at constant temperature of 35-37 ℃ until the pH value of the liquid is 3.5-4.5;
(2) centrifuging the fermented compound juice for 5-10 min under the condition of 4000-6000 r/min, and collecting supernatant;
(3) and (3) mixing the supernatant with a volume ratio of 1-5: 1000, adding into Shanxi mature vinegar, and mixing uniformly to obtain the finished product.
2. The method according to claim 1, wherein the viable count of the Lactobacillus plantarum bacterial liquid is 0.8 to 1X 109cfu/mL。
3. The preparation method according to claim 1 or 2, characterized in that said saffron asparagus composite juice contains the following ingredients: 10 parts of saffron powder, 10 parts of asparagus powder, 25 parts of yeast extract powder, 5 parts of glucose, 1 part of sodium acetate and 1000 parts of distilled water.
4. The preparation method according to claim 3, wherein the saffron powder is dry powder of whole herb or stigma croci, and has crocin content of 0.02g/100g or more and flavone content of 0.025g/100g or more; the asparagus powder is asparagus stem and leaf powder, and the content of polysaccharide is 3-5 g/100g, and the content of flavone is 0.2-0.5 g/100 g.
5. The method according to claim 1 or 2, wherein the fermentation process of step (1) comprises: fermenting at constant temperature of 35-37 deg.C until pH of the liquid is 4.0; and/or the presence of a gas in the gas,
the viable count of the lactobacillus plantarum in the fermented compound juice in the step (1) is 0.8-1.5 multiplied by 109cfu/mL; the pH value of the fermented compound juice is 3.8-4.3.
6. The method according to claim 1 or 2, wherein the centrifugation in step (2) is carried out at 4000 to 5000r/min for 5 to 10 min.
7. The method according to claim 6, wherein the centrifugation in step (2) is carried out at 4000r/min for 10 min.
8. The method according to claim 1 or 2, wherein the acidity of the Shanxi mature vinegar in the step (3) is 2 to 8 degrees.
9. The method according to claim 8, wherein the acidity of the Shanxi mature vinegar in the step (3) is 4 degrees.
10. Saffron asparagus vinegar prepared by the process according to any one of claims 1 to 9.
11. Use of the saffron asparagus vinegar according to claim 10 for the manufacture of a condiment, a drink or a health product with anticancer, three-high preventing, immune modulating, liver and kidney protecting health functions.
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