CN106721824A - Ginseng, the preparation method of wilsonii complex lactic acid fermented beverage and its product - Google Patents
Ginseng, the preparation method of wilsonii complex lactic acid fermented beverage and its product Download PDFInfo
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 118
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 118
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 118
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 118
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 29
- 239000004310 lactic acid Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 76
- 230000004151 fermentation Effects 0.000 claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 244000103635 Lyophyllum ulmarium Species 0.000 claims abstract description 40
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 claims abstract description 40
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 239000000758 substrate Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 13
- 238000001802 infusion Methods 0.000 claims abstract description 13
- 239000008101 lactose Substances 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 10
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000012467 final product Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000002054 inoculum Substances 0.000 claims description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 11
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 11
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 22
- 229930182494 ginsenoside Natural products 0.000 abstract description 14
- 229940089161 ginsenoside Drugs 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 13
- 238000009835 boiling Methods 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 244000221226 Armillaria mellea Species 0.000 description 1
- 235000011569 Armillaria mellea Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
Classifications
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- 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
- 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
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of ginseng, the preparation method of wilsonii complex lactic acid fermented beverage and its product.The preparation method of ginseng of the present invention, wilsonii complex lactic acid fermented beverage, including：(1) elm mushroom adds water carries out infusion, takes the elm mushroom for boiling and boils water, standby；(2) ginseng is cleaned, stripping and slicing, add elm mushroom to boil carry out in water and soak de- hardship；(3) the ginseng block after de- hardship is made ginseng juice, wilsonii is made Radix Et Caulis Acanthopanacis Senticosi juice；(4) ginseng juice is mixed with Radix Et Caulis Acanthopanacis Senticosi juice, is then mixed with water, obtain mixed liquor；(5) to adding lactose, homogeneous to obtain fermentation substrate in mixed liquor；(6) by fermentation substrate sterilizing, cooling, compound lactobacillus are then accessed, is fermented, obtain fermenation raw liquid；(7) fermenation raw liquid is modulated, is sterilized, obtained final product.The inventive method is good to the de-bittering effect of ginseng, prepared ginseng, wilsonii complex lactic acid fermented beverage mild acidity, and mouthfeel is coordinated, and content of ginsenoside is high.
Description
Technical field
The present invention relates to the preparation of lactic acid fermentation beverage, more particularly to ginseng, the system of wilsonii complex lactic acid fermented beverage
Preparation Method, the ginseng prepared the invention further relates to the preparation method, wilsonii complex lactic acid fermented beverage, belongs to compound
The preparation field of lactic acid fermentation beverage.
Background technology
Ginseng is always considered as " kings of hundred grass ", containing the Multiple components such as various saponins and polysaccharide, with reinforcing vital energy,
Veins takes off admittedly, the effects such as reinforce the spleen to benefit the lung.As a kind of food of integration of drinking and medicinal herbs, though ginseng is with abundant nutrition, ginseng
Intrinsic bitter taste makes many people can not receive.
The bitter taste of ginseng is weakened significantly, this nutritive value of ginseng food mouthfeel very high can be made more preferably, easily for more
People receives, and makes its nutritive value be easier to be absorbed by the body.Therefore, the debitterizing method of ginseng is studied and is developed new
Ginseng drink, will have great importance and is worth.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of ginseng, the preparation side of wilsonii complex lactic acid fermented beverage
Method, the method using elm mushroom boil water to ginseng carry out take off hardship effect it is good, prepared complex lactic acid fermented beverage has pleased
Fast ginseng fragrance and wilsonii taste, and mouthfeel coordination.
In order to solve the above technical problems, the technical solution used in the present invention is：
The present invention discloses a kind of ginseng, the preparation method of wilsonii complex lactic acid fermented beverage, including following step first
Suddenly：(1) elm mushroom adds water carries out infusion, takes the elm mushroom for boiling and boils water, standby；(2) by ginseng clean, stripping and slicing, add
Elm mushroom carries out soaking de- hardship in boiling water；(3) the ginseng block after de- hardship is made ginseng juice, wilsonii is made wilsonii
Juice；(4) ginseng juice is mixed with Radix Et Caulis Acanthopanacis Senticosi juice, is subsequently adding water and is well mixed, obtain mixed liquor；(5) added in mixed liquor
Lactose, homogeneous obtains fermentation substrate；(6) by fermentation substrate sterilizing, cooling, compound lactobacillus are then accessed, is fermented, sent out
Ferment stoste；(7) fermenation raw liquid is modulated, is sterilized, obtained final product.
Wherein, step (1) is described adds water that to carry out the amount of water of infusion be 20 times of elm mushroom quality, the time of the infusion
It is 60 minutes (infusion 60 minutes after seething with excitement).Elm mushroom is pulled out after infusion, is obtained elm mushroom and is boiled water, it is standby.The elm
Yellow mushroom is that dry elm mushroom is carried out the elm mushroom after the rehydration that rehydration is obtained；The rehydration is by dry elm mushroom normal temperature water logging
Bubble, soak time is preferably 4 hours.Fresh elm mushroom is equally applicable to the present invention.
Ginseng is cut into 1 cm square by step (2).It is 30-50 DEG C, institute that step (2) immersion takes off bitter temperature
State immersion and take off the bitter time for 50-130min；Preferably, it is 40 DEG C that the immersion takes off bitter temperature, when the immersion is de- bitter
Between be 90min.During the de- hardship of immersion, elm mushroom is boiled water and do not had ginseng block 3cm.
The preparation of step (3) the ginseng juice includes：By the ginseng block mashing after de- hardship, 5 times of ginseng pulp quality is added
Water, crosses colloid mill, obtains ginseng juice；The preparation of the Radix Et Caulis Acanthopanacis Senticosi juice includes：Wilsonii is beaten, wilsonii slurry quality 5 is added
Water again, crosses colloid mill, obtains Radix Et Caulis Acanthopanacis Senticosi juice.
The inventive method step (2) described ginseng is preferably dry ginseng, and fresh ginseng is equally applicable to the present invention.Step
(3) wilsonii is preferably fresh wilsonii, and dry wilsonii is also applied to the present invention.
Count by volume, step (4) the ginseng juice is 1 with the mixed proportion of Radix Et Caulis Acanthopanacis Senticosi juice：3；The addition of the water
It is ginseng juice and 11 times of Radix Et Caulis Acanthopanacis Senticosi juice gross mass.
The addition of step (5) described lactose is the 0.6-1.4% of mixed liquor quality, preferably 1.0%.
Step (6) sterilizing is that fermentation substrate is heated into 90 DEG C to be kept for 15 minutes；It is described to be cooled to after sterilizing
Fermentation substrate is cooled to 41 DEG C.
The inoculum concentration of step (6) described compound lactobacillus is the 3-7% of fermentation substrate quality, preferably 5%；Wherein, institute
Stating compound lactobacillus includes：Lactobacillus bulgaricus and streptococcus thermophilus；Count in mass ratio, lactobacillus bulgaricus and thermophilic chain
The ratio of coccus is 1：1.The temperature of the fermentation is 37-45 DEG C, and the time of fermentation is 12-20 hours；Preferably, the fermentation
Temperature be 41 DEG C, time of fermentation is 16 hours.Stop fermentation when acidity is 0.5%.
Step (7) modulation is that mouthfeel white granulated sugar is modulated to fermenation raw liquid as needed；The temperature of the sterilizing
It is 90 DEG C to spend, and the time of sterilizing is 15min.
Unless otherwise specified, water of the present invention is normal-temperature water.The present invention is to lactobacillus bulgaricus and streptococcus thermophilus
Specific bacterial strain be not particularly limited, commercially available lactic acid fermented lactobacillus bulgaricus and the streptococcus thermophilus of can be used in is fitted
For the present invention.
The present invention has carried out screening experiment to taking off bitter mushroom species for ginseng, as a result shows that ginseng is boiled in elm mushroom
In water soak after, without obvious bitter taste and join it is aromatic strongly fragrant, de-bittering effect is best.And utilize Changbai Mountain Armillariella mellea, freeze mushroom and Hericium erinaceus etc.
After mushroom boils water immersion, the de-bittering effect to ginseng is undesirable.
In order that mouthfeel reaches most preferably after the de- hardship of ginseng, the present invention has further carried out excellent to the de- hardship temperature of ginseng, time
Change.Result shows that, when the temperature that elm mushroom boils water is 40 DEG C, takes off the hardship time for 90min, ginseng is without obvious hardship after taking off hardship
Taste, ginseng thick taste, de-bittering effect is best；And mouthfeel is optimal after lactic fermentation, tart flavour is soft, there is happy ginseng taste
Road, mouthfeel is coordinated.
In order that nutrition, mouthfeel reach most preferably after the fermentation of ginseng, wilsonii complex lactic acid fermented beverage, the present invention is to lactose
Addition is optimized experiment, as a result shows under conditions of other specification is consistent, and Inclusion of Lactose is 1.0% (mass ratio)
When, preferably, mouthfeel is optimal after fermentation, and content of ginsenoside is higher by more than 32% than other treatment for ferment effect.
The present invention shows the optimum results of lactobacillus bulgaricus and streptococcus thermophilus inoculum concentration, when compound lactobacillus
When inoculum concentration is the 5% of fermentation substrate quality, ferment effect preferably, coordinate, and content of ginsenoside highest, than its elsewhere by mouthfeel
Manage high by more than 29%.The experiment of single factor result of fermentation temperature, fermentation time in lactic fermentation process shows, works as fermentation temperature
For 41 DEG C, fermentation time are 16 hours, ferment effect preferably, coordinate, and content of ginsenoside highest by mouthfeel.
Ginseng, the wilsonii complex lactic acid fermented beverage prepared the present invention further discloses the preparation method,
There is agreeable to the taste tart flavour, happiness ginseng fragrance and wilsonii taste, overall mouthfeel are coordinated, and content of ginsenoside is high, reaches 4.63mg/100g,
The nutritive value of ginseng is set to be easier to be absorbed by the body.
Technical solution of the present invention compared with prior art, has the advantages that：
The present invention is studied the debitterizing method of ginseng, water immersion ginseng is boiled using elm mushroom, by the hardship of ginseng
Taste weakens significantly, makes ginseng easily for more people receive.The present invention is by compound lactobacillus inoculum concentration, fermentation temperature and time etc.
Fermentation condition is optimized, and makes the ginseng after fermentation, wilsonii complex lactic acid fermented beverage mild acidity, and mouthfeel is coordinated, ginseng
Saponin content is high.
Specific embodiment
Further describe the present invention with reference to specific embodiment, advantages of the present invention and feature will be with description and
It is apparent.It should be understood that the embodiment is only exemplary, any limitation is not constituted to the scope of the present invention.This area
Technical staff should be understood that without departing from the spirit and scope of the invention can to the details of technical solution of the present invention and
Form is modified or is replaced, but these modifications or replacement each fall within protection scope of the present invention.
1st, material
Elm mushroom is purchased from Changbai Mountain locality elm mushroom Planting household；
Lactobacillus bulgaricus (deposit number ACCC 10638) is purchased from Chinese agriculture Microbiological Culture Collection administrative center；
Streptococcus thermophilus (deposit number CGMCC No.1.1855) is purchased from China General Microbiological culture presevation management
The heart.
The ginseng of embodiment 1, the preparation of wilsonii complex lactic acid fermented beverage
(1) elm mushroom is soaked：Take dry elm mushroom to be cleaned up with 20 DEG C of warm water, then soaked 4 hours with normal temperature clear water.
(2) infusion：The elm mushroom after rehydration is taken, the clear water of 20 times of its quality is added, heating infusion is carried out, after reaching boiling
Small fire infusion 60 minutes, then pull elm mushroom out again, and the elm mushroom water of infusion leaves standby.
(3) ginseng is cleaned：Dry ginseng is cleaned up with 20 DEG C of warm water, ginseng is cut into 1 cm blockage.
(4) the de- hardship of ginseng：Ginseng block is placed into during the elm mushroom for boiling boils water, elm mushroom boils water and there was not ginseng block
3cm, keeps 40 DEG C of water temperature, soaks 90min, then pulls ginseng block out.
(5) ginseng block mashing：Pulpous state, plus 5 times of normal-temperature waters of ginseng pulp quality, mistake will be broken under ginseng block normal temperature after de- hardship
Colloid mill, obtains ginseng juice.
(6) wilsonii treatment：After fresh wilsonii is cleaned up with 20 DEG C of clear water, pulpous state is broken into beater, then
5 times of normal-temperature waters of (quality) are added, colloid mill is crossed, Radix Et Caulis Acanthopanacis Senticosi juice is obtained.
(7) mixing and water adding：Take ginseng juice, Radix Et Caulis Acanthopanacis Senticosi juice to be well mixed, ginseng juice is 1 with the volume ratio of Radix Et Caulis Acanthopanacis Senticosi juice：
3.Then to the normal-temperature water that 11 times of gross mass is added in mixed liquor, stir.
(8) allotment of fermentation substrate：To the lactose that mass ratio is 1.0% is added in (7), stir, then homogeneous.
(9) sterilizing of fermentation substrate：Mixed liquor after homogeneous is heated to 90 DEG C, and is kept for 90 DEG C 15 minutes.
(10) it is inoculated with：Fermentation substrate after sterilizing is cooled to 41 DEG C, the lactobacillus bulgaricus that will activate and thermophilic
Streptococcus is linked into fermentation substrate, and lactobacillus bulgaricus and streptococcus thermophilus are according to 1:1 ratio (mass ratio), inoculum concentration
It is the 5% of fermentation substrate quality.
(11) ferment：41 DEG C of fermentation temperature is kept, fermentation time is 16 hours, and fermentation is stopped when acidity 0.5%.
(12) modulate：Mouthfeel white granulated sugar is modulated to ginseng, wilsonii lactic fermentation stoste as needed.
(13) sterilize：The sterilizing beverages that will be modulated, 90 DEG C of sterilising temp, sterilization time 15min.
After the present invention is to the de- hardship of ginseng, the bitter taste of ginseng is weakened significantly；Prepared ginseng, thorn five after lactic fermentation
Plus complex lactic acid fermented beverage, there is agreeable to the taste tart flavour, happiness ginseng fragrance and wilsonii taste, overall mouthfeel are coordinated, content of ginsenoside
Reach 4.63mg/100g.
Influence of the mushroom species of experimental example 1 to mouthfeel after the de- hardship of ginseng
In order that mouthfeel reaches most preferably after the de- hardship of ginseng, the different types of dried mushrooms of phase homogenous quantities are taken, be clear water amount is added
20 times of mushroom quality after rehydration, infusion time are 60 minutes, ginseng soak time in mushroom boils water is 90min, soaked
Cheng Wendu is kept under the conditions of 40 DEG C, and experiment is optimized respectively for mushroom species；Then by it is de- hardship after ginseng respectively according to
The method of embodiment 1 prepares ginseng, wilsonii complex lactic acid fermented beverage, and mouthfeel after lactic fermentation is compared.Experimental result
It is shown in Table 1.
Influence of the mushroom species of table 1 to mouthfeel after the de- hardship of ginseng
As can be seen from Table 1, under the same terms, elm mushroom is best to the de-bittering effect of ginseng in four kinds of mushrooms, after fermentation
Mouthfeel is optimal, therefore selection elm mushroom is the de- hardship of ginseng.
Influence of the de- hardship temperature and time of experimental example 2 to ginseng de-bittering effect
1st, influence of the hardship temperature to ginseng de-bittering effect is taken off
In order that mouthfeel reaches most preferably after the de- hardship of ginseng, do not had ginseng block in elm mushroom water (preparation method is with embodiment 1)
3cm, soak time is under the conditions of 90min, bitter temperature de- to ginseng is optimized experiment；Then ginseng after de- hardship is pressed respectively
Ginseng, wilsonii complex lactic acid fermented beverage are prepared according to the method for embodiment 1, and to mouthfeel after lactic fermentation and content of ginsenoside
Compare.Experimental result is shown in Table 2.
Influence of the de- hardship temperature of table 2 to ginseng de-bittering effect
As can be seen from Table 2, under the same terms, when the temperature of elm mushroom water is 40 DEG C to the de-bittering effect of ginseng most
Good, mouthfeel is optimal after fermentation, therefore 40 DEG C of selection temperature is that ginseng takes off bitter optimum temperature.
2nd, influence of the hardship time to ginseng de-bittering effect is taken off
In order that mouthfeel reaches most preferably after the de- hardship of ginseng, do not had ginseng block in elm mushroom water (preparation method is with embodiment 1)
3cm, when de- hardship temperature is 40 DEG C, experiment is optimized to the ginseng de- hardship time；Then by ginseng after de- hardship respectively according to reality
Apply the method for example 1 and prepare ginseng, wilsonii complex lactic acid fermented beverage, and mouthfeel after lactic fermentation and content of ginsenoside are carried out
Compare.Experimental result is shown in Table 3.
Influence of the de- hardship time of table 3 to ginseng de-bittering effect
As can be seen from Table 3, under the same terms when the de- hardship time being 90min, the de-bittering effect of ginseng is best, after fermentation
Mouthfeel is optimal, and fermentation ginsenoside's content is higher by more than 21.7% than other treatment, therefore the selection de- hardship time is 90min.
The Inclusion of Lactose Optimal Experimental of experimental example 3
In order that nutrition, mouthfeel reach most preferably after the fermentation of ginseng, wilsonii lactic acid fermentation beverage, according to the method for embodiment 1
Ginseng, wilsonii complex lactic acid fermented beverage are prepared, single factor test Optimum Experiment is carried out for step (8) Inclusion of Lactose, as a result
It is shown in Table 4.
The Inclusion of Lactose Optimal Experimental of table 4
As can be seen from Table 4, under the same terms when Inclusion of Lactose is 1.0%, ferment effect is best, mouthfeel after fermentation
Most preferably, and fermentation ginsenoside's content it is high by more than 32% than other treatment, therefore select Inclusion of Lactose be 1.0%.
The inoculum concentration Optimum Experiment of the lactobacillus bulgaricus of experimental example 4 and streptococcus thermophilus
In order that nutrition, mouthfeel reach most preferably after the fermentation of ginseng, wilsonii lactic acid fermentation beverage, according to the method for embodiment 1
Ginseng, wilsonii complex lactic acid fermented beverage are prepared, single factor test Optimum Experiment is carried out for compound lactobacillus inoculum concentration, as a result seen
Table 5.
The inoculum concentration Optimum Experiment of table 5
As can be seen from Table 5, sent out when the inoculum concentration of lactobacillus bulgaricus and streptococcus thermophilus is 5% under the same terms
Ferment effect preferably, not only coordinate, and content of ginsenoside highest, higher by more than 29% than other treatment by mouthfeel, so selection is most
Good strain inoculum concentration is 5%.
The Optimal Experimental of the fermentation temperature of experimental example 5 and fermentation time
In order to reach best ferment effect, the present invention is respectively to the fermentation temperature in lactic fermentation process, fermentation time
Single factor test Optimal Experimental is carried out.
1st, the single factor test Optimal Experimental of fermentation temperature
Ginseng, wilsonii complex lactic acid fermented beverage are prepared according to the method for embodiment 1, is 5%, fermentation time in inoculum concentration
Under the conditions of for 16 hours, experiment of single factor is carried out to fermentation temperature, specific experiment the results are shown in Table 6.
The Optimal Experimental of the fermentation temperature of table 6
As can be seen from Table 6, when fermentation temperature is 41 DEG C, ferment effect is best under the same terms, mild acidity, mouthfeel
Coordinate, content of ginsenoside highest, so selection optimum fermentation temp is 41 DEG C.2nd, the Optimal Experimental of fermentation time
Ginseng, wilsonii complex lactic acid fermented beverage are prepared according to the method for embodiment 1, is 5%, fermentation temperature in inoculum concentration
For 41 DEG C when, experiment of single factor is carried out to fermentation time, specific experiment the results are shown in Table 7.
The Optimal Experimental of the fermentation time of table 7
By experiment as can be seen that the same terms under when fermenting between be 16 hours, ferment effect preferably, mild acidity, mouth
Sense is coordinated, content of ginsenoside highest.Continue to extend fermentation time, there is unhappy stale flavor, and content of ginsenoside after fermentation
Begin to decline.So, it is 16 hours to select optimal fermentation time.
Claims (10)
1. a kind of ginseng, the preparation method of wilsonii complex lactic acid fermented beverage, it is characterised in that comprise the following steps：
(1) elm mushroom adds water carries out infusion, takes elm mushroom and boils water, standby；(2) by ginseng clean, stripping and slicing, add elm mushroom
To boil carry out in water and soak de- hardship；(3) the ginseng block after de- hardship is made ginseng juice, wilsonii is made Radix Et Caulis Acanthopanacis Senticosi juice；(4) will
Ginseng juice mixes with Radix Et Caulis Acanthopanacis Senticosi juice, is subsequently adding water and is well mixed, and obtains mixed liquor；(5) to lactose is added in mixed liquor,
Matter, obtains fermentation substrate；(6) by fermentation substrate sterilizing, cooling, compound lactobacillus are then accessed, is fermented, obtain fermenation raw liquid；
(7) fermenation raw liquid is modulated, is sterilized, obtained final product.
2. according to the preparation method described in claim 1, it is characterised in that it is 30-50 that step (2) immersion takes off bitter temperature
DEG C, the immersion takes off the bitter time for 50-130min；
Preferably, the temperature that the immersion takes off hardship is 40 DEG C, and the immersion takes off the bitter time for 90min.
3. according to the preparation method described in claim 1, it is characterised in that the addition of step (5) described lactose is mixed liquor
The 0.6-1.4% of quality, preferably 1.0%.
4. according to the preparation method described in claim 1, it is characterised in that the inoculum concentration of step (6) described compound lactobacillus is
The 3-7% of fermentation substrate quality, preferably 5%；
Wherein, the compound lactobacillus include：Lactobacillus bulgaricus and streptococcus thermophilus；Count in mass ratio, bulgarian milk
The ratio of bacillus and streptococcus thermophilus is 1：1；
The temperature of the fermentation is 37-45 DEG C, and the time of fermentation is 12-20 hours；Preferably, the temperature of the fermentation is 41
DEG C, the time of fermentation is 16 hours.
5. according to the preparation method described in claim 1, it is characterised in that step (1) amount for adding water is elm mushroom quality
20 times；The time of the infusion is 60 minutes；
Preferably, the elm mushroom is that dry elm mushroom is carried out the elm mushroom after the rehydration that rehydration is obtained；The rehydration is will be dry
Elm mushroom is soaked in water, and soak time is preferably 4 hours.
6. according to the preparation method described in claim 1, it is characterised in that the preparation of step (3) the ginseng juice includes：Will be de-
Ginseng block mashing after hardship, adds the water of 5 times of ginseng pulp quality, crosses colloid mill, obtains final product；
The preparation of the Radix Et Caulis Acanthopanacis Senticosi juice includes：Wilsonii is beaten, adds wilsonii to starch the water of 5 times of quality, cross colloid mill, i.e.,
.
7. according to the preparation method described in claim 1, it is characterised in that count by volume, step (4) the ginseng juice with thorn
The mixed proportion of slender acanthopanax juice is 1：3；
The addition of the water is 11 times of ginseng juice and Radix Et Caulis Acanthopanacis Senticosi juice gross mass.
8. according to the preparation method described in claim 1, it is characterised in that step (6) sterilizing is to heat fermentation substrate
Kept for 15 minutes to 90 DEG C；
It is described to be cooled to for the fermentation substrate after sterilizing to be cooled to 41 DEG C.
9. according to the preparation method described in claim 1, it is characterised in that the temperature of step (7) described sterilizing is 90 DEG C, sterilizing
Time be 15min.
10. preparation method described in claim 1 to 9 any one is prepared ginseng, wilsonii complex lactic acid fermented beverage.
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Effective date of registration: 20231110 Address after: 134500 Comprehensive Service Building for Small and Medium Enterprise Entrepreneurship Park in Fusong Industrial Park, Baishan City, Jilin Province Patentee after: Changbai Mountain Resources and Health Research Institute of Jilin University (Fusong Changbai Mountain Resources and Health Research Institute) Address before: 134500 group 16, 7th Committee, Chunyang street, Quanyang Town, Fusong County, Baishan City, Jilin Province Patentee before: Ding Zhengran |