CN107296187B - Preparation method of liquorice fermented beverage - Google Patents
Preparation method of liquorice fermented beverage Download PDFInfo
- Publication number
- CN107296187B CN107296187B CN201710205758.2A CN201710205758A CN107296187B CN 107296187 B CN107296187 B CN 107296187B CN 201710205758 A CN201710205758 A CN 201710205758A CN 107296187 B CN107296187 B CN 107296187B
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- liquorice
- lactobacillus
- beverage
- licorice
- fermentation
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000008096 xylene Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of beverages, and particularly relates to a preparation method of a liquorice fermented beverage. The liquorice fermented beverage disclosed by the invention is sour, sweet and cool in taste, aromatic in smell and pleasant in flavor, has the functions of clearing heat and clearing throat, and is prepared without further adding food additives, so that the liquorice fermented beverage is more in line with the concept of putting forward 'green consumption' by consumers.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a preparation method of a liquorice fermented beverage.
Background
Licorice, widely distributed in asia, australia, europe and america, is mainly Glycyrrhiza uralensis (Glycyrrhiza uralensis) which is a perennial herb for cultivation of medicinal and edible purposes in China. Licorice root, radix Glycyrrhizae is sweet in taste and mild in nature, and enters heart, spleen, lung and stomach meridians. Raw materials are cool, and can purge fire, remove toxicity, relieve spasm and alleviate pain; moxibustion is warm in nature and can dissipate exterior cold, tonify middle-jiao and replenish qi. In addition, gan Cao is good at harmonizing property of herbs and removing toxicity of various herbs. The physiologically active components in Glycyrrhrizae radix mainly include triterpenes (glycyrrhizin and glycyrrhetate, glycyrrhetinic acid, etc.), flavonoids (glycyrrhizin, isolicoflavone, glycyrrhizin, etc.), and polysaccharides. Glycyrrhizin is the main component of licorice sweetness, is composed of 1 molecule glycyrrhizic acid and 2 molecules glucuronic acid, has the sweetness of 150-200 times that of cane sugar, and is a food sweetener. Glycyrrhizic acid has anti-inflammatory effect, and glycyrrhetinic acid hydrolysate thereof has stronger anti-inflammatory effect, and glycyrrhizic acid is an effective marker component for detecting that liquorice has the function of clearing heat from throat at present. Licoflavone has antibacterial, antitumor, antimutagenic, antiviral, and antioxidant effects. The glycyrrhiza polysaccharide is an organic macromolecular polysaccharide mainly composed of glucose and glucuronic acid, and has important effects in the aspects of immunoregulation, anti-tumor, antivirus and the like. The Chinese food additive is specified by the sanitary standard GB2760-2011, and the liquorice, the ammonium glycyrrhizinate, the monopotassium glycyrrhizinate and the tripotassium glycyrrhizinate are used as functional sweeteners for preserved fruits, candies, biscuits, meat cans, seasonings and beverages (except for packaged drinking water), and the use amount is used according to the production requirement. The antioxidant extract can be used in non-aqueous fats and oils, cooked nuts and seeds (only fried nuts and seeds), fried flour products, instant rice flour products, cookies, puffed food, meat products, and has a maximum use amount of 0.2 g/kg glycyrrhizic acid. According to the stipulation of ' new resource food management method ' issued by the Ministry of public health of the people's republic of China, the liquorice is not only a food but also a medicine resource, the liquorice and the extract are a medicine and food resource with high safety and small toxicological effect, and the liquorice is confirmed to have the health-care function of clearing heat from throat in the health-care food resource.
However, licorice is mainly used as an auxiliary material in the food industry, and is rarely used as a main raw material to be developed into food for eating, and the main reason is that licorice has heavy fishy smell and sensory quality is not satisfactory. The licorice extract has a licorice flavor, either from the odor or taste, which is unpleasant, and if the licorice extract is directly processed into a beverage, the sensory quality of the beverage is poor.
Chinese patent application CN104544439A discloses a method for preparing a licorice root fermented beverage, which is realized by baking, extracting, fermenting, centrifuging, blending, homogenizing, filling, sterilizing and inspecting. The main component of the prepared licorice beverage is licorice extract. The licorice beverage has the smell of wine, sour and sweet taste in taste, pleasant flavor and no licorice fishy smell; meanwhile, the licorice beverage has the health-care functions of clearing and nourishing throat. However, the method adopts a single strain saccharomyces cerevisiae for fermentation, the fermentation effect is poor, the odor of liquorice and the fishy smell in the taste are not completely removed, the obtained beverage has poor taste, the raw material formula is single, and further blending of a flavoring agent is required.
Chinese patent CN101690535B discloses a preparation method of licorice tea, which comprises the steps of removing impurities from licorice, honeysuckle and hawthorn, mixing, adding water, decocting twice, merging decoction, rough filtering, standing, taking supernatant, centrifuging, filtering, mixing the mixed decoction, xylitol and deionized water uniformly to prepare a mixed solution, sterilizing, filling, sealing and packaging to obtain the finished licorice tea. However, the patent adopts a decocting method, is mainly obtained by compounding raw materials and preparing flavoring agents, and does not remove the odor of the liquorice and the fishy smell in the taste and flavor.
Chinese patent CN101797039B discloses a licorice health-care beverage, the preparation method is: putting 10 kg of licorice slices into a container, putting 200 kg of water into the container, heating the water to 100 ℃ to prepare licorice liquid, and putting the licorice liquid into a deodorizing device to be processed into solution A. 10 kg of ballast pieces are taken and put into a container, 100 kg of water is put into the container, the water is heated to 100 ℃ to prepare ballast liquid, and the ballast liquid is put into a deodorizing device to be processed into solution B. Putting 1 kg of medlar into a container, putting 10 kg of water into the container, and heating the water to 100 ℃ to prepare medlar liquid. Mixing the solution A, the solution B, the medlar liquid and the common drinking water according to the weight ratio of 10:5:1:80 to obtain a solution C. Solution C: malic acid: maltitol: caramel color: protein sugar: acesulfame potassium: citric acid: preparing the sweet taste modifier =1: 0.002: 0.07: 0.0002: 0.002: 0.001: 0.001 into a D solution, heating the D solution, filtering, filling, and sterilizing by pasteurization to obtain the licorice health-care beverage. However, the technology of the patent is mainly obtained by compounding raw materials and preparing flavoring agents, and although the fishy smell in the smell of the liquorice is partially removed, the fishy smell in the taste and the flavor of the liquorice is not removed.
Chinese patent CN1268223C discloses a process for removing the fishy (australian) smell of licorice, which is not ideal for marketing beverage and food made from licorice, because licorice contains very unpleasant fishy (australian) smell, and the main reason is that people cannot tolerate the fishy (australian) smell of licorice. The existing liquorice processing technology can not remove the original fishy (Australian) peculiar smell of liquorice. The patent adopts the process technology of stewing, heating, pressurizing and atomizing the liquorice, can thoroughly remove the fishy (Australian) peculiar smell in the liquorice, changes the mouthfeel of liquorice drinks and foods, and does not destroy the original nutrient components of the liquorice. However, although the smell of licorice is partially removed, the smell of licorice is not removed, and further processing is required to prepare a finished beverage.
Disclosure of Invention
In order to overcome the defects, the invention aims to provide a preparation method of a liquorice fermented beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively pulverizing Glycyrrhrizae radix and herba Menthae, parching radix Et rhizoma Fagopyri Tatarici until fragrance appears, pulverizing, and mixing the three raw materials uniformly to obtain a mixture, wherein the weight ratio of Glycyrrhrizae radix, herba Menthae and radix Et rhizoma Fagopyri Tatarici in the mixture is 100:2-5: 5-10;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking by 20-25mL, and oscillating for 1-2h to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 3-5% of the weight of the soaked materials, and sterilizing;
(4) and (3) fermenting lactic acid bacteria: inoculating 0.5-1% lactobacillus in the fermentation tank, and fermenting at 40-42 deg.C for 8-10 hr;
(5) fermenting yeast: inoculating yeast 0.5-1 wt% of the soaking material in the fermentation tank after lactobacillus fermentation, adding glucose 1-3 wt% of the soaking material, and fermenting at 28-30 deg.C for 1.5-3 hr;
(6) centrifuging and fine filtering: centrifuging the fermentation liquor obtained in the step (5), removing impurities, and carrying out fine filtration to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (3) filling the beverage in the step (7) in a water bath at 85-90 ℃ for heat preservation for 30-35min, sterilizing, cooling to 20-30 ℃, and inspecting to be qualified to obtain the beverage.
Preferably, the liquorice and the mint in the step (1) are respectively ground into 30-60 meshes, and the tartary buckwheat is ground into 40-60 meshes.
Preferably, the soaking in the step (2) is carried out until the glycyrrhizic acid content is 0.06-0.08%.
Preferably, the lactic acid bacteria in the step (4) are a mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus plantarum, and the content of each living bacteria in the lactic acid bacteria is more than or equal to 1 × 109Per gram.
Preferably, the lactobacillus in the step (4) is fermented to pH 3.8-4.1, and the total acidity is 4.6-4.9 g/mL.
Preferably, the yeast in step (5) is saccharomyces cerevisiae.
Preferably, the yeast in the step (5) is fermented until the ethanol concentration reaches 0.3-0.4%, and the sweet-sour degree reaches the sugar-acid ratio of 40-50: 1.
Preferably, the centrifugal rotation speed in the step (6) is 5000-10000 r/min.
The invention has the following positive beneficial effects:
1. the liquorice fermented beverage disclosed by the invention has the beneficial effects that the liquorice, the mint and the tartary buckwheat are used as raw materials in a formula, and the liquorice is sweet, mild in nature, capable of entering heart, spleen, lung and stomach channels, cool, capable of purging fire for removing toxin, relieving spasm and pain, warm in roasting, capable of dispelling exterior cold, tonifying middle-jiao and replenishing qi; mint, pungent and cool, enters lung channel and liver channel, disperses wind and heat, clears head and eyes, relieves sore throat, promotes eruption, soothes liver and promotes qi circulation; tartary buckwheat has bitter taste and moderate and cold nature, can be used as both medicine and food, and can strengthen intestines and stomach, tonify qi, keep spirit, benefit ears and eyes, and remove dirt in the five internal organs. Glycyrrhizic acid in licorice is a main provider of sweet taste in the beverage, and has the function of clearing heat from throat; the starch, protein, mineral and vitamin components contained in the tartary buckwheat provide nutrient components for the fermented live bacteria; the tartary buckwheat has faint scent after being cooked, has the function of shielding the bad smell of the liquorice, and can enhance the throat-clearing function of the liquorice; the mint has cool taste, has the function of shielding bad taste of the liquorice and can enhance the throat-clearing function of the liquorice. The liquorice fermented beverage disclosed by the invention is sour, sweet and cool in taste, aromatic in smell and pleasant in flavor, and has the functions of clearing heat and clearing heat from throat.
2. According to the liquorice fermented beverage, the lactobacillus and the saccharomycetes are sequentially fermented, the lactobacillus fermentation process can improve the poor taste and flavor of the liquorice, and can produce acid to make the beverage have sour taste, and the sweet taste of the glycyrrhizic acid is matched to make the beverage have sour and sweet taste; the yeast fermentation process can improve the bad smell and taste of the liquorice, and the mint oil in the mint is added to make the beverage have cool taste. And lactic acid fermentation and yeast fermentation generate a large amount of fragrant substances, and the fragrant smell of tartary buckwheat is matched, so that the beverage has fragrant smell and pleasant flavor. Through the two-time fermentation method, the color of the beverage is changed from brown red to light yellow, the color has more appetite, the glycyrrhizic acid is not consumed by fermentation, and the throat clearing function and sweetness of the beverage are ensured. The liquorice fermented beverage does not need to be further added with food additives for blending, so that the liquorice fermented beverage is more in line with the concept of advocating 'green consumption' of consumers.
3. The liquorice fermented beverage disclosed by the invention contains 0.49-0.59% of crude protein, 0.21-0.27% of crude fat, 1.68-1.83% of carbohydrate, 0.06-0.08% of glycyrrhizic acid, 0.3-0.4% of ethanol and 4.6-4.9g/mL of total acidity, meets the relevant requirements of GB/T10789 general rule of pharyngitis 2015, contains high content of crude protein, crude fat, carbohydrate and glycyrrhizic acid, is proper in ethanol content and total acidity, is rich in nutrition, has good smell and taste, and is particularly suitable for people suffering from diseases.
4. When the content of glycyrrhizic acid serving as a throat clearing functional component in the liquorice fermented beverage reaches the content of a medium-dose group, a mouse auricle swelling experiment and a white mouse granuloma experiment have significance (P is less than 0.05), and when the content of glycyrrhizic acid taken by a human body reaches 0.06%, the throat clearing functional difference has statistical significance (P is less than 0.05), so that the liquorice fermented beverage has a good throat clearing function.
Detailed Description
The invention will be further illustrated with reference to some specific embodiments.
Example 1
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively crushing liquorice and mint into 30 meshes, frying tartary buckwheat until fragrance appears, crushing into 40 meshes, and uniformly mixing the three raw materials to obtain a mixture, wherein the weight ratio of the liquorice to the mint to the tartary buckwheat in the mixture is 100:2: 5;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking by 20mL, and oscillating for 1h until the glycyrrhizic acid content is 0.06% to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 3% of the weight of the soaked materials, and sterilizing;
(4) and (3) fermenting lactic acid bacteria: inoculating lactobacillus 0.6 wt% of the soaking material in a fermentation tank, fermenting at 40 deg.C for 8 hr until pH is 3.8 and total acidity is 4.9 g/mL; the lactobacillus is a mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus plantarum, and the content of each viable bacteria in the lactobacillus is more than or equal to 1 multiplied by 109Per gram;
(5) fermenting the bread yeast: inoculating 0.6% of Saccharomyces cerevisiae in the fermentation tank after lactobacillus fermentation, adding 2% of glucose in the fermentation tank, fermenting at 30 deg.C for 1.5 hr until the ethanol concentration reaches 0.3% and the sugar-acid ratio reaches 40: 1;
(6) centrifuging: centrifuging the fermentation liquor obtained in the step (5) at a centrifugal rotation speed of 5000r/min, removing impurities, and further finely filtering to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (3) filling the liquorice beverage in water bath at 88 ℃ for heat preservation for 30min, sterilizing, cooling to 25 ℃, and inspecting to be qualified to obtain the liquorice beverage.
Example 2
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively crushing liquorice and mint into 30 meshes, frying tartary buckwheat until fragrance is produced, crushing the tartary buckwheat into 50 meshes, and uniformly mixing the three raw materials to obtain a mixture, wherein the weight ratio of the liquorice to the mint to the tartary buckwheat in the mixture is 100:3: 5;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking 25mL of the mixture, and oscillating for 1.5 hours until the content of glycyrrhizic acid is 0.07 percent to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 4% of the weight of the soaked materials, and sterilizing;
(4) and (3) fermenting lactic acid bacteria: inoculating lactobacillus 0.5 wt% of the soaking material in a fermentation tank, fermenting at 42 deg.C for 10 hr until pH is 4.0 and total acidity is 4.6 g/mL; the lactobacillus is a mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus plantarum, and the content of each viable bacteria in the lactobacillus is more than or equal to 1 multiplied by 109Per gram;
(5) fermenting the bread yeast: inoculating 0.5% of Saccharomyces cerevisiae in the fermentation tank after lactobacillus fermentation, adding 1% of glucose in the weight of the soak, and fermenting at 28 deg.C for 2 hr until the ethanol concentration reaches 0.4% and the sweetness and sourness reach 43: 1;
(6) centrifuging: centrifuging the fermentation liquor obtained in the step (5) at the centrifugal rotating speed of 6000r/min, removing impurities, and further finely filtering to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (4) filling the beverage in the step (7) in a water bath at 85 ℃ for heat preservation for 30min, sterilizing, cooling to 20 ℃, and inspecting to be qualified to obtain the beverage.
Example 3
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively crushing liquorice and mint into 50 meshes, frying tartary buckwheat until fragrance is generated, crushing into 60 meshes, and uniformly mixing to obtain a mixture, wherein the weight ratio of the liquorice, the mint and the tartary buckwheat in the mixture is 100:3: 6;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking in 22mL of water, and oscillating for 2h until the glycyrrhizic acid content is 0.08%, so as to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 5% of the weight of the soaked materials, and sterilizing;
(4) and (3) fermenting lactic acid bacteria: inoculating lactobacillus 0.8 wt% of the soaking material in a fermentation tank, fermenting at 40 deg.C for 9 hr until pH is 4.1 and total acidity is 4.8 g/mL; the lactobacillus is a mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus plantarum, and the content of each viable bacteria in the lactobacillus is more than or equal to 1 multiplied by 109Per gram;
(5) fermenting the bread yeast: inoculating 0.7% of Saccharomyces cerevisiae in the fermentation tank after lactobacillus fermentation, adding 3% of glucose in the fermentation tank, fermenting at 30 deg.C for 2 hr until the ethanol concentration reaches 0.4% and the sweetness and sourness reach 45: 1;
(6) centrifuging: centrifuging the fermentation liquor obtained in the step (5) at the centrifugal rotation speed of 7000r/min, removing impurities, and further finely filtering to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (4) filling the beverage in the step (7) in a water bath at 90 ℃ for heat preservation for 35min, sterilizing, cooling to 30 ℃, and inspecting to be qualified to obtain the beverage.
Example 4
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively crushing liquorice and mint into 60 meshes, frying tartary buckwheat until fragrance is generated, crushing into 50 meshes, and uniformly mixing to obtain a mixture, wherein the weight ratio of the liquorice, the mint and the tartary buckwheat in the mixture is 100:4: 7;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking by 23mL, and oscillating for 1.5h until the glycyrrhizic acid content is 0.06% to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 4% of the weight of the soaked materials, and sterilizing;
(4) fermentation with lactic acid bacteria: inoculating 1% lactobacillus of the weight of the soak in a fermentation tank, fermenting at 42 deg.C for 10h until the pH is 4.0 and the total acidity is 4.7 g/mL; the lactobacillus is a mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus plantarum, and the content of each viable bacteria in the lactobacillus is more than or equal to 1 multiplied by 109Per gram;
(5) fermenting the bread yeast: inoculating 1% of Saccharomyces cerevisiae in the fermentation tank after lactobacillus fermentation, adding 1.5% of glucose in the weight of the soak, and fermenting at 30 deg.C for 3 hr until the ethanol concentration reaches 0.3% and the sweetness and sourness reach 45: 1;
(6) centrifuging: centrifuging the fermentation liquor obtained in the step (5), wherein the centrifugal rotating speed is 8000r/min, removing impurities, and carrying out further fine filtration to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (4) filling the beverage in the step (7) in a water bath at 85 ℃ for heat preservation for 33min, sterilizing, cooling to 25 ℃, and inspecting to be qualified to obtain the beverage.
Example 5
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively crushing liquorice and mint into 40 meshes, frying tartary buckwheat until fragrance is produced, crushing the tartary buckwheat into 50 meshes, and uniformly mixing the three raw materials to obtain a mixture, wherein the weight ratio of the liquorice to the mint to the tartary buckwheat in the mixture is 100:5: 8;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking 21mL of the mixture for 2 hours by oscillation until the content of glycyrrhizic acid is 0.07 percent to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 5% of the weight of the soaked materials, and sterilizing;
(4) and (3) fermenting lactic acid bacteria: inoculating lactobacillus 0.7 wt% of the soaking material in a fermentation tank, fermenting at 40 deg.C for 9 hr until pH is 4.0 and total acidity is 4.9 g/mL; the lactobacillus is selected from Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus,Mixing Bifidobacterium bifidum and Lactobacillus plantarum, wherein the content of each viable organism in the lactobacillus is more than or equal to 1 × 109Per gram;
(5) fermenting the bread yeast: inoculating 0.9% of Saccharomyces cerevisiae in fermentation tank after lactobacillus fermentation, adding 2.5% of glucose in weight of the soaking material, fermenting at 28 deg.C for 1.5 hr until ethanol concentration reaches 0.4% and acidity reaches 48: 1;
(6) centrifuging: centrifuging the fermentation liquor obtained in the step (5) at a centrifugal rotating speed of 9000r/min, removing impurities, and further finely filtering to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (4) filling the beverage in the step (7) in a water bath at 85 ℃ for heat preservation for 30min, sterilizing, cooling to 20 ℃, and inspecting to be qualified to obtain the beverage.
Example 6
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) crushing: respectively crushing liquorice and mint into 30 meshes, frying tartary buckwheat until fragrance is generated, crushing into 40 meshes, and uniformly mixing to obtain a mixture, wherein the weight ratio of the liquorice to the mint to the tartary buckwheat in the mixture is 100:5: 10;
(2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking by 25mL, and oscillating for 1.5h until the glycyrrhizic acid content is 0.08%, so as to obtain a soaked substance;
(3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 4% of the weight of the soaked materials, and sterilizing;
(4) and (3) fermenting lactic acid bacteria: inoculating lactobacillus 0.8 wt% of the soaking material in a fermentation tank, fermenting at 41 deg.C for 9 hr until pH is 3.9 and total acidity is 4.8 g/mL; the lactobacillus is a mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus plantarum, and the content of each viable bacteria in the lactobacillus is more than or equal to 1 multiplied by 109Per gram;
(5) fermenting the bread yeast: inoculating 0.8% of Saccharomyces cerevisiae in the fermentation tank after lactobacillus fermentation, adding 2% of glucose in the weight of the soak, and fermenting at 30 deg.C for 2 hr until the ethanol concentration reaches 0.3% and the sweetness and sourness reach 50: 1;
(6) centrifuging: centrifuging the fermentation liquor obtained in the step (5) at the centrifugal rotation speed of 10000r/min, removing impurities, and performing fine filtration to obtain clear liquid;
(7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing;
(8) and (3) sterilization: and (4) filling the beverage in the step (7) in a water bath at 90 ℃ for heat preservation for 32min, sterilizing, cooling to 25 ℃, and inspecting to be qualified to obtain the beverage.
Comparative example 1
A preparation method of a liquorice fermented beverage comprises the following steps:
(1) baking: baking Glycyrrhrizae radix slices in oven at 102 deg.C for 50min to generate Glycyrrhrizae radix fishy smell, stopping baking, taking out, and cooling to 25 deg.C;
(2) extraction: weighing 500g of baked liquorice pieces, placing the liquorice pieces into a negative pressure cooking tank, adding 10000mL of purified water, starting heating, extracting air by using a water circulation type real pump, reducing the cooking pressure to about 0.6 standard atmospheric pressure, controlling the cooking temperature to about 85 ℃, controlling the negative pressure cooking time to be 2 hours, filtering and removing the liquorice pieces after cooking to obtain a liquorice extracting solution, cooking and extracting for two times, then combining the extracting solutions, and fixing the volume to 10000 mL; the negative pressure cooking in the step can remove the liquorice fishy smell in the liquorice smell, but the taste and flavor of the liquorice liquid still have the liquorice fishy smell, which is removed in the subsequent step;
(3) fermentation: pouring the licorice liquid into a fermentation tank for sterilization, adding 5% of white granulated sugar and 1% of saccharomyces cerevisiae for fermentation, wherein the saccharomyces cerevisiae is commercially available and has the brand name of Angel, the fermentation temperature is 26 ℃, the fermentation time is 3 hours, and the fermentation is stopped when the licorice fermentation liquid has the aroma of wine, and then the licorice fermentation liquid is sterilized;
the fermentation in the step mainly ensures that the smell of the liquorice liquid has wine fragrance, the taste and flavor of the liquorice liquid are improved, and the fishy smell of the liquorice is removed;
(4) centrifuging: centrifuging the fermented Glycyrrhrizae radix solution at 10000r/min, and removing impurities to obtain clarified Glycyrrhrizae radix solution;
(5) blending: diluting the centrifuged licorice solution until the content of glycyrrhizin is 0.1%, adding 2% beta-cyclodextrin, slowly stirring for 0.5 h, adding 0.5% malic acid, and stirring for 1 min;
the additive added in the step enables the liquorice liquid to have sour and sweet taste, and covers the fishy smell of the liquorice remained in the liquorice liquid;
(6) homogenizing: using 140kg/cm2The homogenizer homogenizes the prepared liquorice liquid, so that a solution system is more uniform and stable;
(7) filling: heating the licorice liquid to 85 ℃, hot filling the licorice liquid with a pop can, and immediately sealing the pop can;
(8) and (3) sterilization: filling the Glycyrrhrizae radix beverage in 85 deg.C water bath, keeping the temperature for 35min, sterilizing, and cooling to 25 deg.C;
(9) and (4) checking: and (4) according to the national standard of the plant extract beverage, carrying out quality inspection, and obtaining a finished product after the product is qualified, namely the finished product of the liquorice beverage.
The performance parameters of the licorice fermented beverages of examples 1 to 6 of the present invention and comparative example 1 were measured according to national standard for food safety (GB 16740-2014), and the results are shown in Table 1.
TABLE 1 Performance parameters of Glycyrrhiza uralensis fermented beverages according to examples 1 to 6 of the present invention
As can be seen from Table 1, the fermented licorice beverages prepared in examples 1 to 6 of the present invention had better taste and flavor, no fishy smell of licorice, pale yellow color, sweet and sour taste, fragrant smell, pleasant flavor, and acceptable heavy metal and microbial indicators, compared to comparative example 1.
TABLE 2 nutritional ingredients of Glycyrrhiza uralensis fermented beverages according to examples 1 to 6 of the present invention
As can be seen from table 2, the fermented licorice beverages prepared in examples 1 to 6 of the present invention had higher contents of protein, fat and carbohydrate, and lower contents of glycyrrhizic acid, ethanol and total acidity than comparative example 1. The total acidity of examples 1-6 of the present invention is derived from the fermentation product, while the total acidity of comparative example 1 is derived mainly from the sour flavor, and the saccharomyces cerevisiae of comparative example 1 produces more ethanol in the fermentation than the saccharomyces cerevisiae, and comparative example 1 cannot be deeply fermented for a long time to prevent the ethanol content from exceeding the standard, and the present invention is more effective by using the saccharomyces cerevisiae in order to avoid alcoholic beverages with too high ethanol content.
The liquorice fermented beverage disclosed by the invention contains 0.49-0.59% of crude protein, 0.21-0.27% of crude fat, 1.68-1.83% of carbohydrate, 0.06-0.08% of glycyrrhizic acid, 0.3-0.4% of ethanol and 4.6-4.9g/mL of total acidity, meets the relevant requirements of GB/T10789 general rule of pharyngitis 2015, contains high content of crude protein, crude fat, carbohydrate and glycyrrhizic acid, is proper in ethanol content and total acidity, is rich in nutrition, has good smell and taste, and is particularly suitable for people suffering from diseases.
Application test
According to the technical specification for health food inspection and evaluation (2003 edition) and a related throat clearing function evaluation method, throat clearing function detection is carried out on the liquorice fermented beverage.
1. The experimental method for auricle swelling of the white mouse comprises the following steps: the method comprises the steps of adopting 60 mice, male, weighing 18-20g, dividing into 6 groups, namely a physiological saline blank group, a positive control group I, a positive control group II, a low dose group, a medium dose group and a high dose group, performing intragastric administration on the mice for 30 days according to the dose of 0.02mL/g every day, wherein the concentration of dexamethasone is 0.05 percent in the positive control group I, and the glycyrrhizic acid content of the liquorice fermented beverage in the comparative example 1 is 0.6 percent in the positive control group II.
20 mul of xylene was drawn, and dropped on the center of auricle outside the right ear of the white mouse to allow it to freely diffuse, 30 minutes later, the white mouse was sacrificed by removing the cervical vertebrae, both ears were cut off, the ear was punched at the same position of the right ear with a 9mm diameter punch and weighed, and the auricle swelling ratio was calculated by taking the difference between the weight of the experimental group and the weight of the blank group as the auricle swelling value, and the results are shown in table 3.
Auricle swelling rate (%) = auricle swelling value/blank group ear weight × 100%.
2. The experimental method for the white rat granuloma comprises the following steps: the method comprises the steps of adopting 60 white rats which are male and have the weight of 180-dose, dividing the white rats into 6 groups, namely a physiological saline blank group, a dexamethasone positive control group I, a positive control group II, a low-dose group, a medium-dose group and a high-dose group, performing intragastric administration on the white rats for 30 days according to the dose of 0.02mL/g every day, wherein the dexamethasone is taken in the positive control group I, the glycyrrhizic acid content of the positive control group II is 0.05%, and the liquorice fermented beverage of the comparative example 1 is taken in the positive control group II, wherein the glycyrrhizic acid content is 0.3%.
Preparing defatted cotton into compact cotton balls of about 20-25mg, autoclaving, drying at 60 deg.C for 3 hr in a constant temperature drying oven, weighing under aseptic condition, and drying for storage; 8 days before the experiment, hair at the groin at both sides of the white rat is removed by a depilator, the white rat is lightly anesthetized by ether, sterilized by iodophor, the groin skin at both sides of the white rat is cut under the aseptic condition, a standby cotton ball is implanted, the cut is sutured, and the test object is continuously given. On the day of experiment, after giving the test object for 1 hour, the rat was sacrificed by neck-breaking, skin was cut at the original sutured site, cotton ball granulation tissue was peeled and taken out, placed in a weighed clean plate, and weighed after being uncapped and dried for 1 hour in a constant temperature drying oven at 60 ℃, and the net amount of granuloma was calculated, and the results are shown in table 4.
The net granuloma (mg) is the weight of granuloma in the dried cotton ball-weight of raw cotton ball.
3. The human body test eating experiment method comprises the following steps: the method comprises the steps of screening a population with chronic pharyngitis, wherein 50 people in a blank group, 50 people in a positive control group and 50 people in a test group eat 0.02mL/g every day, the blank group is purified water, the positive control group and the test group are licorice fermented beverages of comparative example 1 and the invention example 4 respectively, wherein the licorice fermented beverage is 0.06% (10% of dose in a small white rat auricle swelling experiment or 20% of dose in a big white rat granuloma experiment) of glycyrrhizic acid which is an effective marker component for clearing throat, and the test period is 30 days. And (3) observation of symptoms: the method comprises the steps of calculating integral (1-1 min, 2-2 min and 3-3 min) according to the severity of symptoms, and counting integral change and symptom improvement rate. And (3) observing physical signs: pharyngeal examination: congestion of pharyngeal mucosa, edema of mucosa, hyperplasia of lymph follicles in posterior pharyngeal wall, secretion, etc. And respectively recording the change of the physical signs before and after the test feeding according to the grade I, II and III of the light, medium and heavy weight of the examination result, and calculating the physical sign integral and the improvement rate.
And (3) judging the efficacy of observation indexes:
the method has the following advantages: the symptom is reduced by 1 degree, and the pharyngeal physical sign examination result is reduced by level I;
and (4) invalidation: no obvious change in symptoms and signs.
The results of the throat-clearing function test are shown in table 5.
TABLE 3 swelling experiment results of the mice auricle of the licorice root fermented beverage of the present invention
TABLE 4 Experimental results of granuloma of white rat with licorice fermented beverage of the present invention
TABLE 5 human body test eating experimental results of the licorice root fermented beverage of the present invention
The results of animal experiments and human experiments show that: when the content of glycyrrhizic acid which is a throat clearing functional component in the beverage reaches the content of a medium-dose group, the auricle swelling experiment and the white rat granuloma experiment of the white rat have significance (P is less than 0.05), and the auricle swelling rate and the white rat granuloma net amount of the white rat are lower than those of the comparative example 1; when the glycyrrhizic acid content of human body is up to 0.06%, the difference between the throat-clearing function of positive control group and that of the invention has statistical significance (P is less than 0.05), and the invention has 12% higher effective rate than that of comparative example 1 in effect. Therefore, the liquorice fermented beverage has better throat clearing function.
Claims (3)
1. A liquorice fermented beverage with the effects of clearing heat and clearing throat is characterized in that a method for preparing the liquorice fermented beverage comprises the following steps: (1) crushing: respectively pulverizing Glycyrrhrizae radix and herba Menthae, parching radix Et rhizoma Fagopyri Tatarici until fragrance appears, pulverizing, and mixing the three raw materials uniformly to obtain a mixture, wherein the weight ratio of Glycyrrhrizae radix, herba Menthae and radix Et rhizoma Fagopyri Tatarici in the mixture is 100:2-5: 5-10; (2) soaking: mixing the mixture obtained in the step (1) with water according to the ratio of 1 g: soaking 20-25mL until the glycyrrhizic acid content is 0.06-0.08%, and shaking for 1-2h to obtain a soak; (3) and (3) sterilization: transferring the soaked materials in the step (2) into a fermentation tank, adding glucose accounting for 3-5% of the weight of the soaked materials, and sterilizing; (4) and (3) fermenting lactic acid bacteria: inoculating 0.5-1% of lactobacillus in the fermentation tank, wherein the lactobacillus is mixture of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus plantarum, and the content of viable bacteria in the lactobacillus is not less than 1 × 109Per gram; fermenting at 40-42 deg.C for 8-10h until pH is 3.8-4.1 and total acidity is 4.6-4.9 g/mL; (5) fermenting yeast: inoculating 0.5-1% yeast of the weight of the soak in a fermentation tank after lactobacillus fermentation, wherein the yeast is bread yeast, adding 1-3% glucose of the weight of the soak, fermenting for 1.5-3h at 28-30 ℃ until the ethanol concentration reaches 0.3-0.4% and the sweetness and sourness reach 40-50: 1; (6) centrifuging and fine filtering: centrifuging the fermentation liquor obtained in the step (5) to remove impuritiesFine filtering to obtain clear liquid; (7) homogenizing: homogenizing the clarified liquid obtained in the step (6), filling, and immediately sealing; (8) and (3) sterilization: and (3) filling the beverage in the step (7) in a water bath at 85-90 ℃ for heat preservation for 30-35min, sterilizing, cooling to 20-30 ℃, and inspecting to be qualified to obtain the beverage.
2. The licorice fermented beverage with heat-clearing and throat-clearing effects according to claim 1, wherein in step (1), licorice and mint are respectively pulverized to 30-60 meshes, and tartary buckwheat is pulverized to 40-60 meshes.
3. The fermented licorice beverage with effects of clearing heat and clearing throat according to claim 1, wherein the centrifugation rotation speed in step (6) is 5000-10000 r/min.
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| CN102389010A (en) * | 2011-11-07 | 2012-03-28 | 浏阳河农业集团有限公司 | Fagopyrum tataricum tea and preparation method thereof |
| CN104544439A (en) * | 2015-01-15 | 2015-04-29 | 漯河医学高等专科学校 | Preparation method of liquorice-fermented beverage |
| CN105124707A (en) * | 2015-10-25 | 2015-12-09 | 林爱玉 | Plant-fermentation healthcare drink |
| CN105851729A (en) * | 2016-03-31 | 2016-08-17 | 漯河医学高等专科学校 | Liquorice carbonated beverage and preparation method thereof |
| CN105920517A (en) * | 2016-04-28 | 2016-09-07 | 豆康宁 | Use of licorice root in composite health beverage with effects of clearing heat from throat and benefiting throat |
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| CN102389010A (en) * | 2011-11-07 | 2012-03-28 | 浏阳河农业集团有限公司 | Fagopyrum tataricum tea and preparation method thereof |
| CN104544439A (en) * | 2015-01-15 | 2015-04-29 | 漯河医学高等专科学校 | Preparation method of liquorice-fermented beverage |
| CN105124707A (en) * | 2015-10-25 | 2015-12-09 | 林爱玉 | Plant-fermentation healthcare drink |
| CN105851729A (en) * | 2016-03-31 | 2016-08-17 | 漯河医学高等专科学校 | Liquorice carbonated beverage and preparation method thereof |
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