CN108378362A - 一种发酵糖参片的制备方法 - Google Patents
一种发酵糖参片的制备方法 Download PDFInfo
- Publication number
- CN108378362A CN108378362A CN201810369532.0A CN201810369532A CN108378362A CN 108378362 A CN108378362 A CN 108378362A CN 201810369532 A CN201810369532 A CN 201810369532A CN 108378362 A CN108378362 A CN 108378362A
- Authority
- CN
- China
- Prior art keywords
- ginseng
- lactobacillus
- piece
- ginseng piece
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 99
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 99
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 99
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 99
- 238000000855 fermentation Methods 0.000 title claims abstract description 28
- 230000004151 fermentation Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 238000009923 sugaring Methods 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000218492 Lactobacillus crispatus Species 0.000 claims description 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 2
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 2
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 2
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims 1
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 1
- 240000002605 Lactobacillus helveticus Species 0.000 claims 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 229940017800 lactobacillus casei Drugs 0.000 claims 1
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000001802 infusion Methods 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 239000006227 byproduct Substances 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 229930182494 ginsenoside Natural products 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 235000014676 Phragmites communis Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000186605 Lactobacillus paracasei Species 0.000 description 2
- 230000036983 biotransformation Effects 0.000 description 2
- 229940089161 ginsenoside Drugs 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000005304 joining Methods 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/133—Curvatus
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/145—Gasseri
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/151—Johnsonii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/181—Salivarius
-
- 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
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)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种发酵糖参片的制备方法，属于食品加工技术领域。本发明产品制备的主要步骤为：将人参浸泡和切片，然后浸于氯化钙溶液中硬化，捞出沥干后加入蔗糖溶液，杀菌后冷却，接种发酵，然后将参片干燥，之后采用特殊的糖液对参片进行熬煮糖渍，将参片与糖液离心分离后，烘干，参片表面产生一层糖霜，即获得发酵糖参片成品。本发明制备的发酵糖参片的特点在于引入特殊乳酸菌菌种发酵技术，既提高参片中生物活性物质含量，又起到降燥作用，同时改善口感，提高适口性。
Description
技术领域
本发明属于食品加工技术领域，涉及一种发酵糖参片的制备方法。
背景技术
人参是一种多年生草本植物，为名贵的中药材，被称为百草之王，滋补佳品。中医认为，人参对人体有固本强精的功效，西医研究也表明其能对多种疾病起到防治效果，包括糖尿病、精神病、胃肠道疾病，是世界上最畅销的中药之一。人参中主要的功效成分为人参皂苷、人参多糖人参蛋白等物质，其中以人参皂苷为主要的功效成分，可以起到增强免疫能力、调控机体新陈代谢、中枢神经和内分泌等功用。不过人参一般作为高端滋补保健品，市场上能购买到的人参产品也主要是人参滋补品和保健品，价格昂贵，难以被人们广泛接受。但是自从卫生部发布许可人参作为食品原料或配料加入到一般食品的生产中时，市场上开始陆续出现如人参糖、人参面包等以人参为原料或配料的产品。
人参经过生物转化，能够得到更多活性更强的稀有人参皂苷，生物转化常见的方法之一就是发酵，其成败的关键因素是优良菌种或菌株的筛选。人参经过乳酸菌发酵，既可以提高人参稀有皂苷含量，又含有乳酸菌的代谢产物，这样会使得其功能性和营养价值都得到一定的提高。
本方法制作的发酵糖参片在乳酸菌发酵的基础上，然后再进行糖煮干燥制得，不仅味道酸甜适口，而且人参经过筛选后的优良菌种的生物转化作用，能够转化成具有较高生物活性的人参皂苷单体，并起到降燥的作用，避免了传统人参制品易上火的弊端，并保留了人参独特的口感和风味。
发明内容
本发明的目的在于提供一种发酵糖参片的制备方法，此款产品味道酸甜适口，具有提高人体应激能力等作用，并且避免以往由于食用人参产品出现的干燥、上火等不适症状。
本发明是通过以下技术手段来实现的：
一种发酵糖参片的制备方法，其特征在于：制备过程包括如下步骤：
(1)将人参进行预处理后，切成均匀的薄片；
(2)将参片完全浸于0.2％～0.6％的氯化钙硬化液中，浸泡20min～60min后捞出沥干；
(3)向参片中加入其质量8～10倍，浓度为3％～10％的蔗糖溶液，杀菌，冷却后接入发酵剂发酵；接种量为3％～5％，发酵至pH达到3.7～4.6；
(4)将发酵好的参片进行干燥，使参片中水分含量减少至40％～60％；
(5)将糖液熬至沸腾，加入参片，参片占糖液质量的50％～80％，维持糖液沸腾10min～60min；
(6)将糖渍后的参片与糖液离心分离，干燥至含水量为20％以下，且表面形成白色霜状糖层，冷却包装即可。
所述人参为鲜人参或生晒参，所述生晒参预处理方法为将生晒参置于纯净水中，室温下浸泡10h～20h后取出备用。
步骤(3)中所述的发酵剂为从食品原料中筛选出的双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、德氏乳杆菌乳亚种、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌、鼠李糖乳杆菌、唾液乳杆菌、嗜热链球菌中的一种或多种。
步骤(5)中所述的糖液按其总质量计，包括30％～40％的蔗糖、10％～20％的低聚果糖，余量为水。
步骤(6)中所述的干燥为烘干，烘干温度为60℃～120℃，干燥时间为20min～120min。
有益效果：本发明最终制得的发酵糖参片产品呈淡黄色，表面有一层白色糖霜，口味酸甜适中，并携带有清新的人参味，苦味并不显著，咀嚼起来具有一定弹性，口感极佳。人参发酵所用的菌种是从食品原料中筛选出的优良菌种，人参经过乳酸菌的生物转化作用，能够得到更多活性更强的稀有人参皂苷，且含有乳酸菌的代谢产物，成年人(孕妇除外)每日食用后具有缓解疲劳的作用，长期食用可提高机体应激能力、提高机体免疫力、延缓衰老等，是一款日常必备的营养保健佳品。
具体实施方式
以下实施例是对本发明的进一步说明，而不是对本发明的限制。
实施例1
1)人参浸泡切片。
将100g生晒参置于纯净水中，室温下浸泡10h后取出，切去参芦和参须，将余下部分切成均匀的薄片。
2)参片硬化
将参片浸于0.3％的氯化钙硬化液中，浸泡30min后捞出沥干。
3)参片发酵。
向参片中加入800mL、浓度为3％的蔗糖溶液，巴氏杀菌，冷却后接入13g嗜热链球菌14g保加利亚乳杆菌进行发酵，发酵至pH达到3.7，发酵结束。
4)微波干燥。
将发酵好的参片进行微波干燥，微波功率为0.5W/g，干燥时间为10min，使参片中水分含量减少至40％。
5)糖渍。
将48g蔗糖、32g低聚果糖和80g纯净水混合均匀制成糖液，然后进行熬煮，直至沸腾，加入100g参片，维持糖液沸腾40min。
6)烘干。
将糖渍后的参片与糖液离心分离，100℃烘烤30min，使含水量为20％，且表面有一层糖霜，冷却包装即可。
实施例2
1)人参切片。
将200g鲜人参清洗干净，切去参芦和参须，将余下部分切成均匀的薄片。
2)参片硬化
将参片浸于0.4％的氯化钙硬化液中，浸泡20min后捞出沥干。
3)参片发酵。
向参片中加入1800mL、浓度为6％的蔗糖溶液，高压蒸汽灭菌，冷却后接入40g副干酪乳杆菌、30g植物乳杆菌、10g罗伊氏乳杆菌和20g鼠李糖乳杆菌的混合菌种进行发酵，发酵至pH达到4.2，发酵结束。
4)微波干燥。
将发酵好的参片进行微波干燥，微波功率为0.6W/g，干燥时间为15min，使参片中水分含量减少至45％。
5)糖渍。
将105g蔗糖、60g低聚果糖、135g的纯净水混合均匀制成糖液，然后进行熬煮，直至沸腾，加入200g参片，维持糖液沸腾30min。
6)干燥。
将糖渍后的参片与糖液离心分离，80℃烘烤60min，使含水量为18％，且表面有一层糖霜，冷却包装即可。
实施例3
1)人参切片。
将400g鲜人参清洗干净，切去参芦和参须，将余下部分切成均匀的薄片。
2)参片硬化
将参片浸于0.3％的氯化钙硬化液中，浸泡15min后捞出沥干。
3)参片发酵。
向参片中加入其质量4000mL，浓度为10％的蔗糖溶液，煮沸灭菌，冷却后接入50g嗜酸乳杆菌，50g双歧杆菌，60g嗜热链球菌和50g保加利亚乳杆菌进行发酵，发酵至pH达到4.6，发酵结束。
4)微波干燥。
将发酵好的参片进行微波干燥，微波功率为0.8W/g，干燥时间为20min，使参片中水分含量减少至50％。
5)糖渍。
将320g蔗糖、160g低聚果糖320g纯净水混合均匀制成糖液，然后进行熬煮，直至沸腾，加入400g参片，维持糖液沸腾60min。
6)干燥。
将糖渍后的参片与糖液离心分离，120℃热风干燥20min，使含水量为15％，且表面有一层糖霜，冷却包装即可。
Claims (5)
1.一种发酵糖参片的制备方法，其特征在于：制备过程包括如下步骤：
(1)将人参进行预处理后，切成均匀的薄片；
(2)将参片完全浸于0.2％～0.6％的氯化钙硬化液中，浸泡20min～60min后捞出沥干；
(3)向参片中加入其质量8～10倍，浓度为3％～10％的蔗糖溶液，杀菌，冷却后接入发酵剂发酵；接种量为3％～5％，发酵至pH达到3.7～4.6；
(4)将发酵好的参片进行干燥，使参片中水分含量减少至40％～60％；
(5)将糖液熬至沸腾，加入参片，参片占糖液质量的50％～80％，维持糖液沸腾10min～60min；
(6)将糖渍后的参片与糖液离心分离，干燥至含水量为20％以下，且表面形成白色霜状糖层，冷却包装即可。
2.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：所述人参为鲜人参或生晒参，所述生晒参预处理方法为将生晒参置于纯净水中，室温下浸泡10h～20h后取出备用。
3.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：步骤(3)中所述的发酵剂为从食品原料中筛选出的双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、德氏乳杆菌乳亚种、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌、鼠李糖乳杆菌、唾液乳杆菌、嗜热链球菌中的一种或多种。
4.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：步骤(5)中所述的糖液按其总质量计，包括30％～40％的蔗糖、10％～20％的低聚果糖，余量为水。
5.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：步骤(6)中所述的干燥为烘干，烘干温度为60℃～120℃，干燥时间为20min～120min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810369532.0A CN108378362A (zh) | 2018-04-24 | 2018-04-24 | 一种发酵糖参片的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810369532.0A CN108378362A (zh) | 2018-04-24 | 2018-04-24 | 一种发酵糖参片的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108378362A true CN108378362A (zh) | 2018-08-10 |
Family
ID=63064681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810369532.0A Pending CN108378362A (zh) | 2018-04-24 | 2018-04-24 | 一种发酵糖参片的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108378362A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329836A (zh) * | 2018-09-27 | 2019-02-15 | 威海松龄诺可佳中药饮片股份有限公司 | 一种人参蜜片的制备方法 |
| CN111363774A (zh) * | 2020-03-18 | 2020-07-03 | 江苏菌钥生命科技发展有限公司 | 发酵乳杆菌发酵人参的方法及人参发酵产物和用途 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564300A (zh) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | 一种高丽红参蜜片的加工工艺 |
| CN104757241A (zh) * | 2015-04-09 | 2015-07-08 | 吉林大学 | 一种新型人参蜜片的制备方法 |
| CN104770735A (zh) * | 2014-01-10 | 2015-07-15 | 山东大学（威海） | 一种西洋参红参切片蜜片的加工工艺 |
| CN105495596A (zh) * | 2015-12-23 | 2016-04-20 | 天津喜马拉雅健康科技有限公司 | 一种以人参、蜂蜜为配方的功能食品及制备方法 |
-
2018
- 2018-04-24 CN CN201810369532.0A patent/CN108378362A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564300A (zh) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | 一种高丽红参蜜片的加工工艺 |
| CN104770735A (zh) * | 2014-01-10 | 2015-07-15 | 山东大学（威海） | 一种西洋参红参切片蜜片的加工工艺 |
| CN104757241A (zh) * | 2015-04-09 | 2015-07-08 | 吉林大学 | 一种新型人参蜜片的制备方法 |
| CN105495596A (zh) * | 2015-12-23 | 2016-04-20 | 天津喜马拉雅健康科技有限公司 | 一种以人参、蜂蜜为配方的功能食品及制备方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329836A (zh) * | 2018-09-27 | 2019-02-15 | 威海松龄诺可佳中药饮片股份有限公司 | 一种人参蜜片的制备方法 |
| CN111363774A (zh) * | 2020-03-18 | 2020-07-03 | 江苏菌钥生命科技发展有限公司 | 发酵乳杆菌发酵人参的方法及人参发酵产物和用途 |
| CN111363774B (zh) * | 2020-03-18 | 2022-04-01 | 江苏菌钥生命科技发展有限公司 | 发酵乳杆菌发酵人参的方法及人参发酵产物和用途 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107581436A (zh) | 一种益生菌发酵枸杞浓浆的制备方法 | |
| CN106721769B (zh) | 一种山药梨汁复合发酵饮料 | |
| CN104757241B (zh) | 一种新型人参蜜片的制备方法 | |
| CN105831248A (zh) | 一种葛根黑豆酸奶 | |
| CN106306151A (zh) | 一种普洱茶快速发酵方法 | |
| WO2018070626A1 (ko) | 황칠나무 유산균 발효액 제조방법 및 이에 의해 제조된 황칠나무 유산균 발효액 | |
| CN104757113A (zh) | 一种含甜茶的酸奶 | |
| CN108378362A (zh) | 一种发酵糖参片的制备方法 | |
| CN110214929A (zh) | 一种铁皮石斛叶发酵调味酱及其制作方法 | |
| CN109329922A (zh) | 金刺梨酵素的制备方法 | |
| CN108850170A (zh) | 一种红豆薏米酸奶及其制备方法 | |
| CN108485868A (zh) | 一种奶酒的生产方法 | |
| KR102346971B1 (ko) | 빵 과자의 제조방법 및 이에 의해 제조된 빵 과자 | |
| KR102045040B1 (ko) | 백년초의 줄기 및 열매를 이용하는 요구르트 제조방법 및 상기 제조방법으로 제조된 요구르트 | |
| CN107495139A (zh) | 一种发酵牛肉干及其制备方法 | |
| CN107683936A (zh) | 一种保健石斛果脯的加工方法 | |
| CN106119065A (zh) | 一种猴头菇红枣醋及其制备方法与应用 | |
| CN106036849A (zh) | 一种青梅保健食品及其制备方法 | |
| KR20200111839A (ko) | 치즈 고로케의 제조방법 및 이에 의해 제조된 치즈 고로케 | |
| CN108402367A (zh) | 一种发酵人参维他命汽水的制备方法 | |
| CN109730154A (zh) | 一种益生菌驴奶片及其制备方法 | |
| CN109169899A (zh) | 一种含有猴头菇β-葡聚糖的护胃发酵乳的制备方法 | |
| CN106561812A (zh) | 一种美容养生发酵酸奶核桃汁 | |
| CN106720552A (zh) | 灵芝黑茶的加工方法 | |
| CN105941633A (zh) | 一种发酵型葛根黑豆乳酸饮料 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180810 |