CN107873914A - Prebiotic tea of a kind of red sage root fermentation and preparation method thereof - Google Patents
Prebiotic tea of a kind of red sage root fermentation and preparation method thereof Download PDFInfo
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- CN107873914A CN107873914A CN201711165832.9A CN201711165832A CN107873914A CN 107873914 A CN107873914 A CN 107873914A CN 201711165832 A CN201711165832 A CN 201711165832A CN 107873914 A CN107873914 A CN 107873914A
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- fermentation
- coarse powder
- salvia miltiorrhiza
- red sage
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention belongs to food processing technology field, and in particular to a kind of red sage root ferments prebiotic tea and preparation method thereof, the prebiotic tea of the fermentation be by Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia, Chinese yam is fermented is prepared.The present invention improves the content of the beneficiating ingredient of product, improves nutrition and health value by fermentation process；The present invention can farthest utilize Salvia miltiorrhiza stem, be easy to implement factorial praluction, realize effective utilization of resource；Method provided by the invention, fermentation time is short, improves the mouthfeel of prebiotic tea.
Description
Technical field
The invention belongs to food processing technology field, and in particular to prebiotic tea of a kind of red sage root fermentation and preparation method thereof.
Background technology
The red sage root（Salvia miltiorrhiza）Also known as red ginseng, it is Lamiaceae Salvia herbaceos perennial, the red sage root
The traditional Chinese medicine that root and rhizome is China is dried, long in medically applicating history, effect is very wide.
At present, the main medicinal part of the red sage root is root and rhizome, and in recent years, chemical composition and pharmacology on red sage root leaf are made
The attention of people is also result in the research waited.Research is found, abundant danshinolic acid class, flavonoids, widow are contained in Salvia miltiorrhiza stem
The compositions such as glycan class, there is stronger anti-oxidant, reducing blood lipid, hypoglycemic activity, can effectively improve the diseases such as cerebral infarction, cerebral ischemia
Shape.Red sage root aerial part abundance, accounts for the 67% of whole plants, in the prior art, is carried out purification more and is prepared into product
Intermediate uses as medicinal material, and resource utilization is low, and environment is adversely affected.Enter traveling one to Salvia miltiorrhiza stem
The processing and utilization of step, there is important economic value and social effect.
Chinese patent application CN200410023654.2 discloses a kind of salvia root leaf tea and preparation method thereof, and this method is by pellet
Tea is made after carrying out frying in ginseng leaf, and the tealeaves has bitter taste after brewing, and active constituent content is low.
The content of the invention
The problem of existing for prior art, the invention provides a kind of prebiotic tea of red sage root fermentation.
Present invention also offers a kind of preparation method of the prebiotic tea of red sage root fermentation.
The used to achieve these goals technical scheme of the present invention is：
The invention provides a kind of prebiotic tea of red sage root fermentation, it is prepared by following raw material：Salvia miltiorrhiza stem, lotus leaf, hawthorn, stir-fry
Cassia seed, Chinese yam；
The Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia and the mass ratio of Chinese yam are 2：1：1：0.5：0.5.
Present invention also offers a kind of preparation method of the prebiotic tea of red sage root fermentation, comprise the following steps：
（1）Coarse powder is ground into after Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia, Chinese yam are mixed in proportion, adds stearoyl breast
Sour calcium and compound probiotic strain, after being sufficiently stirred wetting, it is sealed by fermentation；
（2）Coarse powder after fermentation is added into the vexed profit of yellow rice wine, is then fried or is baked.
Further, the addition of the CSL accounts for the 0.1-0.12% of coarse powder gross weight.
Further, the addition of the compound probiotic strain accounts for the 30%-40% of coarse powder gross weight.
Compound probiotic strain used in the present invention be by bifidobacterium adolescentis, lactobacillus bulgaricus, Cordyceps Militaris by
According to volume ratio 1：1：0.5 composition.
Further, the fermentation is under the conditions of 15-30 DEG C, and ferment 2-3d.
Further, the addition of the yellow rice wine accounts for the 10-30% of coarse powder gross weight.
Further, the time of the vexed profit is 2-5h.
It is that 15~30min is carried out under the conditions of 120~250 DEG C that the present invention, which is fried or dried,.
The active bacterial content of strain lactobacillus bulgaricus used in the present invention, bifidobacterium adolescentis and Cordyceps Militaris >=
10000000000 cfu/ grams.
Beneficial effects of the present invention are：
（1）The present invention improves the content of the beneficiating ingredient of product, improves nutrition and health value by fermentation process；
（2）The present invention can farthest utilize Salvia miltiorrhiza stem, be easy to implement factorial praluction, realize effective profit of resource
With；
（3）Method provided by the invention, fermentation time is short, improves the mouthfeel of prebiotic tea.
Embodiment
With reference to specific embodiment, the invention will be further described, so that those skilled in the art can be more preferable
Understand the present invention and can be practiced, but illustrated embodiment is not as a limitation of the invention.
Raw material used in the present invention is same batch.
Embodiment 1
A kind of red sage root ferments prebiotic tea, is formulated and is：Salvia miltiorrhiza stem 2kg, lotus leaf 1kg, hawthorn 1kg, the sub- 0.5kg of fried cassia, Chinese yam
0.5kg；
Preparation method is as follows：
（1）Coarse powder is ground into after Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia, Chinese yam are mixed in proportion, adds 6g tristearin
Acyl calcium lactate and 1.5kg compound probiotic strains, after being sufficiently stirred wetting, 3d is sealed by fermentation at a temperature of 25 DEG C；
The compound probiotic strain is according to volume ratio 1 by bifidobacterium adolescentis, lactobacillus bulgaricus, Cordyceps Militaris：1：0.5
Composition；
（2）Coarse powder after fermentation is added and accounts for the vexed profit 2-5h of yellow rice wine of coarse powder gross weight 10%, then fried at 250 DEG C or
Bake 15min.
Embodiment 2
A kind of prebiotic tea of red sage root fermentation, is formulated same embodiment 1.
Preparation method is as follows：
（1）Coarse powder is ground into after Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia, Chinese yam are mixed in proportion, adds 5g tristearin
Acyl calcium lactate and 2.0kg compound probiotic strains, after being sufficiently stirred wetting, 2d is sealed by fermentation at a temperature of 30 DEG C；
The compound probiotic strain is according to volume ratio 1 by bifidobacterium adolescentis, lactobacillus bulgaricus, Cordyceps Militaris：1：0.5
Composition；
（2）Coarse powder after fermentation is added to the vexed profit 2-5h of yellow rice wine for accounting for coarse powder gross weight 30%, frying is then carried out at 120 DEG C
0min。
Embodiment 3
A kind of prebiotic tea of red sage root fermentation, is formulated same embodiment 1.
Preparation method is as follows：
（1）Coarse powder is ground into after Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia, Chinese yam are mixed in proportion, it is compound to add 2.0kg
Probiotics strain, after being sufficiently stirred wetting, 5d is sealed by fermentation at a temperature of 25 DEG C；
The compound probiotic strain is according to volume ratio 1 by bifidobacterium adolescentis, lactobacillus bulgaricus, Cordyceps Militaris：1：0.5
Composition；
（2）Coarse powder after fermentation is added to the vexed profit 2-5h of yellow rice wine for accounting for coarse powder gross weight 30%, frying is then carried out at 120 DEG C
0min。
Comparative example 1
A kind of red sage root ferments prebiotic tea, is formulated and is：Salvia miltiorrhiza stem 2kg, lotus leaf 1kg, hawthorn 1kg, the sub- 0.5kg of fried cassia；
Preparation method is as follows：
（1）Coarse powder is ground into after Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia are mixed in proportion, adds 4.5g stearoyl breast
Sour calcium and 1.35kg compound probiotic strain, after being sufficiently stirred wetting, 5d is sealed by fermentation at a temperature of 25 DEG C；
The compound probiotic strain composition is the same as embodiment 1
（2）Coarse powder after fermentation is added and accounts for the vexed profit 2-5h of yellow rice wine of coarse powder gross weight 10%, then fried at 250 DEG C or
Bake 15min.
Comparative example 2
A kind of prebiotic tea of red sage root fermentation, raw material is Salvia miltiorrhiza stem 2kg；
Preparation method is as follows：
（1）Salvia miltiorrhiza stem is ground into coarse powder, 6g CSL and 1.5kg compound probiotic strains is added, fully stirs
Mix it is wet after, be sealed by fermentation 3d at a temperature of 25 DEG C；
The compound probiotic strain composition is the same as embodiment 1；
（2）Coarse powder after fermentation is added and accounts for the vexed profit 2-5h of yellow rice wine of coarse powder gross weight 10%, then fried at 250 DEG C or
Bake 15min.
Effect example：
（One）Survey in the millet paste of the prebiotic tea of fermentation prepared by embodiment and comparative example to its Rosmarinic acid and content of danshinolic acid B
It is fixed, control group is set, and control group 1 is not fermented raw material meal, only passes through frying after the vexed profit of yellow rice wine；Find after testing, this
The raw material meal rosmarinic acid contents that the prebiotic tea of fermentation of inventive embodiments preparation is less fermented improve more than 38%, and red
The content of phenolic acid B also improves more than 26%；Meanwhile inventor has found by many experiments, fermented when using single culture
When, the active constituent content of complex microorganism bacterial classification more of the present invention reduces more than 15%；When using bifidobacterium adolescentis,
When lactobacillus bulgaricus, streptococcus thermophilus are combined, its active constituent content is compared with present invention reduces 9.3%.Meanwhile when
When the addition of CSL is excessive, the products taste of preparation is deteriorated.
（Two）The prebiotic tea of fermentation prepared by embodiment and comparative example is subjected to sensory evaluation, evaluation group is by this laboratory
By the composition of personnel of professional training, evaluated from color and luster, mouthfeel, smell, specific evaluation result is shown in Table 2.
Table 2
Claims (9)
- The prebiotic tea 1. a kind of red sage root ferments, it is characterised in that be prepared by following raw material：Salvia miltiorrhiza stem, lotus leaf, hawthorn, Fried cassia, Chinese yam；The Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia and the mass ratio of Chinese yam are 2：1：1：0.5：0.5.
- The preparation method of prebiotic tea 2. a kind of red sage root as claimed in claim 1 ferments, it is characterised in that comprise the following steps：（1）Coarse powder is ground into after Salvia miltiorrhiza stem, lotus leaf, hawthorn, fried cassia, Chinese yam are mixed in proportion, adds stearoyl breast Sour calcium and compound probiotic strain, after being sufficiently stirred wetting, it is sealed by fermentation；（2）Coarse powder after fermentation is added into the vexed profit of yellow rice wine, is then fried or is baked.
- 3. preparation method according to claim 2, it is characterised in that it is total that the addition of the CSL accounts for coarse powder The 0.1-0.12% of weight.
- 4. preparation method according to claim 2, it is characterised in that the addition of the compound probiotic strain accounts for coarse powder The 30%-40% of gross weight.
- 5. the preparation method according to claim 2 or 4, it is characterised in that the compound probiotic strain is double by the youth Discrimination bacillus, lactobacillus bulgaricus, Cordyceps Militaris are according to volume ratio 1：1：0.5 composition.
- 6. according to the preparation method described in claim any one of 2-5, it is characterised in that the fermentation is in 15-30 DEG C of condition Under, ferment 2-3d.
- 7. preparation method according to claim 2, it is characterised in that the addition of the yellow rice wine accounts for coarse powder gross weight 10-30%。
- 8. the preparation method according to claim 2 or 7, it is characterised in that the time of the vexed profit is 2-5h.
- 9. preparation method according to claim 2, it is characterised in that the stir-fry or baking are to enter under the conditions of 120~250 DEG C 15~30min of row.
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| CN201711165832.9A CN107873914B (en) | 2017-11-21 | 2017-11-21 | Salvia miltiorrhiza fermented health tea and preparation method thereof |
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| CN201711165832.9A CN107873914B (en) | 2017-11-21 | 2017-11-21 | Salvia miltiorrhiza fermented health tea and preparation method thereof |
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| CN107873914B CN107873914B (en) | 2020-11-13 |
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| CN106962939A (en) * | 2017-04-11 | 2017-07-21 | 姜红成 | Prepare the fermentation composition and preparation method of the plant enzyme with weight-reducing degreasing effect |
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