CN108936155A - A kind of rhizoma polygonati functional lactobacillus beverages preparation method - Google Patents
A kind of rhizoma polygonati functional lactobacillus beverages preparation method Download PDFInfo
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- CN108936155A CN108936155A CN201810671919.1A CN201810671919A CN108936155A CN 108936155 A CN108936155 A CN 108936155A CN 201810671919 A CN201810671919 A CN 201810671919A CN 108936155 A CN108936155 A CN 108936155A
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- Prior art keywords
- rhizoma polygonati
- solomonseal rhizome
- siberian solomonseal
- rhizome polysaccharide
- fermentation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
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- 150000004676 glycans Chemical class 0.000 claims abstract description 76
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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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The invention discloses a kind of Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation methods, which comprises the following steps: (1) rhizoma polygonati of steaming in clear soup: taking rhizoma polygonati, processing pretreatment obtains steamed rhizoma polygonati；(2) extraction of Siberian solomonseal rhizome polysaccharide: steamed rhizoma polygonati is extracted, and obtains Siberian solomonseal rhizome polysaccharide；(3) ingredient: Siberian solomonseal rhizome polysaccharide is diluted with water, and sugar source is added, and adjusts feed liquid pol；(4) it ferments: feed liquid is inoculated with, ferment, after fermentation, obtain Siberian solomonseal rhizome polysaccharide fermentative lactobacillus feed liquid；(5) ingredient: fumet and auxiliary material is added in fermentative lactobacillus feed liquid, continues fermentation seasoning, cooling, is uniformly mixed, filling, obtains sour milk beverage finished product.The present invention is breakthrough to be attempted for rhizoma polygonati to be applied in functional lactobacillus beverages, the lactacidase fermenting beverage for being daily drunk by people is made, taste sweet and sour taste has higher adaptability to each crowd.
Description
Technical field
The present invention relates to a kind of drinks preparation methods, especially the functional lactobacillus beverages system containing Siberian solomonseal rhizome polysaccharide
Preparation Method belongs to food technology field.Existing Siberian solomonseal rhizome polysaccharide is used for sour milk beverage fermentation preparation by the present invention, and rhizoma polygonati is organic
It is integrated in sour milk beverage, outstanding sour milk beverage product is made.
Background technique
Rhizoma polygonati alias polygonatum sibiricum Redoute, RHIZOMA POLYGONATI ZINGIBERIFORME, big rhizoma polygonati are Liliaceae (Liliaceae) Polygonatum
(Polygonatum) dry rhizome of plant." Chinese Pharmacopoeia " 2015 editions one has now recorded plant rhizoma polygonati, polygonatum kingianurn, has spent more
3 kinds of crude drug in whole of rhizoma polygonati.
Rhizoma polygonati has the effect of boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney-nourishing.For: deficiency of spleen-QI and stomach-QI, fatigue and asthenia, stomach-Yin is not
Foot, dry deficiency of food, deficiency syndrome of the lung cough caused by dryness, overstrain cough hemoptysis, asthenia of essence and blood, soreness and weakness of waist and knees, poliosis, the symptom such as Heat Diabetes.
Chinese medicine composition of the rhizoma polygonati as food and medicine consangunity has the laudatory title of " celestial being's surplus grain ", is known as common people it civil
When cooking edible record for vegetable consumption.If rhizoma polygonati stewes pork, rhizoma polygonati and lean pork as main food materials, add salt, cooking wine,
Green onion, ginger, pepper powder etc. stew pork, and soup taste is fertile, have effects that nourishing Yin and moistening dryness, kidney-replenishing blood-nourishing.For another example cooking chicken with Rhizoma Polygonati, by rhizoma polygonati
Slice stewes braised chicken to shredded, looks good, smell good and taste good.Cooking chicken with Rhizoma Polygonati is inherited the effect of rhizoma polygonati tonifying middle-Jiao and Qi, moistening lung kidney tonifying well, right
There is good conditioning effect in condition subjects such as fatigue and asthenia, thin, the loss of appetite deficiency of food of weak win.But it is civil about rhizoma polygonati
Eating method is only helped using rhizoma polygonati as food materials based on the way that specific rhizoma polygonati raw material is added during conventional cooking mostly
Material, part play rhizoma polygonati value.
Recently have scholar study report, a variety of Natural Medicine Chemistry ingredients that rhizoma polygonati contains have good nourishing qi and blood,
Reduce blood glucose effect.Simultaneously at home about under Chinese medicine innovation and application research tendency collective effect, exploitation of the scholar to rhizoma polygonati
Increasingly pay attention to, the research report about rhizoma polygonati is more and more.
Although there is some reports about rhizoma polygonati as health care product Chinese medicine composition, these reports rest on partially mostly
Research to medicine field, therefore usually there is following two points deficiency:
First, rhizoma polygonati occurs in health care product Chinese medicine composition in the form of one of component, it is partial to tcm field and grinds
Study carefully effect application method, the conduct of rhizoma polygonati itself is centainly inhibited；
Second, the edible impression of entirety that rhizoma polygonati is shown in health care product Chinese medicine composition product rests on drug/health care
In the form of product, it is detached from eating experience, is unfavorable for being received by more more vast common people.
Summary of the invention
The purpose of the invention is to overcome the mode of civil edible rhizoma polygonati in the prior art ancient, utilization is insufficient, and
Recently about rhizoma polygonati research report, there are certain limitations, provide a kind of Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method.
Prepared by the innovative favorite sour milk beverage of people that is applied to rhizoma polygonati of the invention, it is functional that Siberian solomonseal rhizome polysaccharide is made
Sour milk beverage taste sweet and sour taste, whole flavor taste are rather well received.Either teenager or mid-aged population have compared with
The popularization of Siberian solomonseal rhizome health-care health maintenance effect preferably can be benefited personages of various circles of society by high adaptability.
In order to achieve the above-mentioned object of the invention, the present invention provides a kind of technical solution:
A kind of Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method, comprising the following steps:
(1) steamed rhizoma polygonati: taking rhizoma polygonati, and processing pretreatment obtains steamed rhizoma polygonati.
(2) extraction of Siberian solomonseal rhizome polysaccharide: steamed rhizoma polygonati is extracted, and obtains Siberian solomonseal rhizome polysaccharide.
(3) ingredient: Siberian solomonseal rhizome polysaccharide is diluted with water, and sugar source is added, and adjusts feed liquid pol.
(4) it ferments: feed liquid is inoculated with, ferment, after fermentation, obtain Siberian solomonseal rhizome polysaccharide fermentative lactobacillus feed liquid.
(5) ingredient: fumet and auxiliary material is added in fermentative lactobacillus feed liquid, continues fermentation seasoning, cooling, is stirred
It is even, it is filling, obtain sour milk beverage finished product.
Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method of the present invention, emphasis screening are extracted polysaccharide component in rhizoma polygonati and are used for
Sour milk beverage fermentation so that Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages inherit the health maintenance effect effect of rhizoma polygonati completely, and has
Good flavor taste.Wherein rhizoma polygonati is by the pretreatment of steamed and Polyose extraction, abundant in rhizoma polygonati rhizoma polygonati in process of steaming in clear soup
It processes, active constituent increases, and then carries out Polyose extraction, active constituent and polysaccharide are extracted efficiently as subsequent sour milk beverage
The raw material of fermentation.The mixing ratio for Siberian solomonseal rhizome polysaccharide and the sugar source of working good, inoculation are fermented, by optimizing and revising zymotechnique ginseng
Number, rhizoma polygonati functional lactobacillus beverages flavor taste overall performance is original, breaks through the form of expression of existing rhizoma polygonati production health care product
It is bad, it is difficult to the deficiency received for ordinary consumer.
Further, step 1, it prepares steamed rhizoma polygonati: rhizoma polygonati being subjected to steamed processing, realizes sealwort health effect by processing
Action component content is promoted, and overcomes the shortcomings of that rhizoma polygonati is applied alone mouthfeel bad and health limited efficacy.Especially for raw sealwort
Irritation mouthfeel has good inhibition corrective action.
Preferably, rhizoma polygonati is first removed into palpus, is cleaned with clear water, washes away surface dirt.
Preferably, clean rhizoma polygonati is sliced, 2-6mm is thick, and preferably 3-5mm is thick, and the rhizoma polygonati piece cut, which is put into, to be steamed on lattice, uses
Mild fire steams 6-8 hours, takes out, is put into drying box and dries, 65-72 DEG C of drying temperature, drying time 6-10 hours, obtain one
The rhizoma polygonati for steaming a system, repeats above procedure 5-6 times, obtains five steamings, five RHIZOMA POLYGONATI PREPARATA or six six RHIZOMA POLYGONATI PREPARATAs of steaming, its dozen of powder is spare.
Further, step 2, the extraction of Siberian solomonseal rhizome polysaccharide: the extracting method of Siberian solomonseal rhizome polysaccharide has water extraction and alcohol precipitation method, alkaline extraction, fibre
Tie up a variety of methods such as plain enzyme extraction method, ultrasonic-microwave collaboration method.It can be any of them or several combinations extracted
Scheme.
Preferably, step 2, Enzymatic extraction is taken in Siberian solomonseal rhizome polysaccharide extraction.When Enzymatic extraction has extraction
Between it is shorter, post processing extraction solvent consumption is less, and recovery rate is high, and product is direct-edible, a variety of advantages such as safety height, therefore as this
Test the preferential selecting method that Siberian solomonseal rhizome polysaccharide extracts in beverage-making processes.
Further, in Siberian solomonseal rhizome polysaccharide extraction process, be added enzyme dosage be 0.5%, 40-50 DEG C of hydrolysis temperature, solid-liquid ratio
1:8-20, pH=4-5, enzymolysis time 1-5h.According to inventor's tests study analysis, work is handled in above-mentioned Enzymatic extraction
Under skill Parameter Conditions, the extraction efficiency of polysaccharide is preferable in rhizoma polygonati, and extraction cost, extracting solution polyoses content etc. can reach higher
Level.
Preferably, every 8-20 parts by weight Siberian solomonseal rhizome polysaccharide extracting solution is corresponding 1 parts by weight rhizoma polygonati raw material (or steamed rhizoma polygonati raw material).
Preferably, in Siberian solomonseal rhizome polysaccharide extraction process, using Enzymatic extraction, preferred 45-50 DEG C of hydrolysis temperature, feed liquid
Than preferred 1:8-12, preferably pH=4.5, enzymolysis time 2-3h.
Further, step 3, the sugar source is one or more of glucose, white granulated sugar, fructose etc..Pass through addition one
Supplement of the quantitative sugar source as Siberian solomonseal rhizome polysaccharide, because on the one hand Siberian solomonseal rhizome polysaccharide is used as the raw material of lactobacillus-fermented, on the other hand
Siberian solomonseal rhizome polysaccharide enters the active constituent in sour milk beverage as health care.After sugar source is as supplement, preferably it ensure that
The flavor taste of sour milk beverage, while coordinating Siberian solomonseal rhizome polysaccharide reservation and entering in beverage products, reach expected conversion target.
Further, step 3, Siberian solomonseal rhizome polysaccharide extracting solution 1-10 times of clear water of addition is diluted, obtains dilution；Then every
Sugar source 0.2-2g sugar source is added in 10mL dilution, adjusts feed liquid pol, obtains feed liquid.Feed liquid is used for step 4 inoculation fermentation.
Preferably, 1-3 times of clear water is added and dilutes Siberian solomonseal rhizome polysaccharide extracting solution, obtain dilution；Then sugar source is added, is made into material
Liquid (is used for step 4 inoculation fermentation).
Preferably, sugar source 0.6-1.2g sugar source is added in every 10mL dilution, adjusts feed liquid pol, obtains connecing for step 4
The feed liquid of kind fermentation.
Further, step 4, the strain of inoculation is: one or more of yeast, lactic acid bacteria, aroma yeast, saccharomycete.
Preferably, the strain of inoculation is: yeast, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, lactic acid gram
Tie up one or more of yeast, Kluyveromyces fragilis, brewer's yeast, Han Shi wine yeast in Shandong.
Further, the ratio for being inoculated with strain and feed liquid is 1:40-100.Strain is inoculated into feed liquid according to weight ratio,
Ensure to be inoculated with enough strains to realize abundant fermentation, so that Fermentation Function beverage has peculiar flavour mouthfeel.Preferably, it is inoculated with
The ratio of strain and feed liquid is 1:45-60.
Further, step 4,38-45 DEG C of fermentation temperature, fermentation time 12-72h.
Preferably, 40-43 DEG C of fermentation temperature.Show to control fermentation temperature in this model at the moment by inventor's a large number of experiments
In enclosing, fermentation quality is more preferable, and gained sour milk beverage flavor taste is more preferably.
Preferably, fermentation time 20-50h.While studying different fermentations temperature, attempt different fermentation durations for
The flavor taste of leben, which changes, to be influenced, and fermentation time is controlled the mouthfeel of sour milk beverage within the above range more preferably.
Because fermentation time is too long, fermenting microbe excessive multiplication enters decline phase, destroys feed liquid matrix, causes nutrient loss tight
Weight, and flavor taste is bad.
The main object of the present invention is to realize a kind of beverage products, and fermentation stage keeps material relatively dense, improves fermentation
Efficiency, after fermentation, appropriate dilution realize that sour milk beverage mouthfeel is comprehensive.
Further, step 5, the fumet includes aroma yeast.
Preferably, aroma yeast adding proportion is 1:40-60.1 weight is added in every 40-60 parts by weight fermentative lactobacillus feed liquid
Part aroma yeast.
Further, the auxiliary material includes brewer's yeast.
Preferably, brewer's yeast adding proportion is 1:90-150.
Then fumet and auxiliary material (such as brewer's yeast) is added, is uniformly mixed, continues to ferment, improves sour milk beverage
Flavor taste.
Further, aroma yeast and brewer's yeast, the two are mixed according to the ratio of 1:1-3, are added to fermentative lactobacillus material
In liquid.
Further, step 5, it is added after fumet and auxiliary material, continues the 10-40min that ferments.
Preferably, the temperature condition for continuing fermentation is identical with step 4 fermentation temperature.
Further, step 5, after the completion of continuing fermentation seasoning, cooling is that feed liquid is cooled to 1-9 DEG C, is preferably cooled to 2-6
℃.After fermentation, cooling makes microorganism enter dormant state, adjusts fermented beverage flavor taste and realizes the outstanding of sensory evaluation
Flavor beverage product.
Further, step 5, directly filling after feed liquid after fermentation is cooling, without sterilization processing, keep lactic acid
With the lactic acid bacteria that dormant state is living in bacteria beverage.
The concentration of rhizoma polygonati sour milk beverage is larger after fermentation, and gained rhizoma polygonati sour milk beverage acidity, sugariness etc. are more excellent,
And it is able to suppress harmful bacterial growth, it is not necessary to which preservative is applied in addition.
New solution provided by the invention mainly can be realized following technical effect:
It attempts for rhizoma polygonati to be applied in functional lactobacillus beverages 1. the present invention is breakthrough, be made for being daily drunk by people
Lactacidase fermenting beverage, taste sweet and sour taste has higher adaptability to each crowd.
2. rhizoma polygonati raw material of the present invention is to eliminate that rhizoma polygonati mouthfeel itself is bad to ask by the steamed rhizoma polygonati of steamed processing
Topic, so that rhizoma polygonati will not make sour milk beverage taste flavor be deteriorated when subsequent enzymatic hydrolysis is discharged into.
3. during the present invention prepares sour milk beverage, rhizoma polygonati is carried out enzymolysis and extraction in advance, extraction efficiency is high, rhizoma polygonati
In active constituent sufficiently release, can be very good to enter in fermentation raw material solution.The lactic acid bacteria being finally prepared
The ratio that beverage products integrally inherit rhizoma polygonati active constituent is high, health maintenance effect effect effectively transfer.
4. sour milk beverage preparation method of the present invention passes through cream using the microbial fermentation technologies such as lactic acid bacteria fermentation rhizoma polygonati
The fermentating metabolism of sour bacterium can make rhizoma polygonati generate a variety of external source organized enzymes or helpful secondary metabolite, and human body can lead to
It crosses and supplements these external source active materials, to make up itself because caused by modern food processing method and human diet structure's change
Body unbalanced nutrition, while the eubolism degree of body can also be promoted, improve autoimmunity etc..
5. rhizoma polygonati sour milk beverage preparation method of the present invention passes through the rhizoma polygonati stoste after fermentation process, removes and contain in raw sealwort
A part of stimulating component having, improves the palatability of each crowd, this is more conducive to the development and utilization of rhizoma polygonati functional beverage.
Detailed description of the invention:
Fig. 1 is grape reference substance standard curve.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
1. laboratory apparatus: BP211D type electronic balance (German Sartorius company), DGG-9240A type electric heating constant temperature drum
Wind drying box (Shanghai gloomy reliable test Instrument Ltd.), beaker, electromagnetic oven, grill pan, glass bar, centrifuge, drying box, 2 mesh
Sieve, 8 meshes, pulverizer, different size steam lattice, ultrasonic cleaner, condensation reflux unit, revolving instrument.
2. experimental material: rhizoma polygonati, brand-new distilled water, cellulase, lactic acid bacteria, brewer's yeast.
<embodiment 1>
Process rhizoma polygonati
Rhizoma polygonati is removed into palpus, is cleaned using clear water, washes away surface dirt.3-5mm sheet is cut, the rhizoma polygonati cut is put into steaming lattice
On, it is steamed 6 hours with mild fire, is drawn off, places into drying box and dry, temperature is 70 DEG C, about 6 hours, obtains a steaming one
The rhizoma polygonati of system repeats above procedure 5 times in total, obtains five steamings, five RHIZOMA POLYGONATI PREPARATA, its dozen of powder is spare.
Raw sealwort is processed into steamed rhizoma polygonati by steamed processing, remove the irritation that causes mouthfeel bad in rhizoma polygonati at
Point, rhizoma polygonati drug effect value is promoted, there is identical efficacy effect with the concocting method before the application of traditional Chinese medicine rhizoma polygonati.
<embodiment 2>
The measuring method of Siberian solomonseal rhizome polysaccharide content determines
1. the preparation of reference substance solution: accurately weighed, the DEXTROSE ANHYDROUS reference substance 17.50mg of 105 DEG C of dryings to constant weight,
Set in 100ml measuring bottle, add suitable quantity of water, after setting the dissolution of ultrasonic machine ultrasonic dissolution, and be diluted with water to scale, shake up to get
The reference substance (containing DEXTROSE ANHYDROUS 0.1754mg in every 1ml) of 0.1750mg/ml.
2. the preparation of test solution: selected to extract Siberian solomonseal rhizome polysaccharide using Enzymatic extraction, concrete operations are to weigh
Dry rhizoma polygonati crushes in right amount, is placed in and closes in intact container, and clear water is added, and being configured to solid-liquid ratio is 1:10.Then, it is added yellow
0.50% enzyme preparation of extract Iuality keeps the temperature 2.5h at a temperature of 45 DEG C and stirs frequently.It will be with enzyme leaching liquor in high on electric furnace
After 1~2min of temperature heating inactivates enzyme, rhizoma polygonati extracting solution is filtered to obtain, precision measures 1ml, sets 10ml tool and fills in dry test tube, together
Reference substance solution colour developing is spare.
3. the configuration of phenol: weighing 80g phenol, 20mL distilled water, as 80% phenol solution is added, sealing is protected from light guarantor
It is stored in refrigerator.The 80wt.% phenol solution for taking sealing to be kept in dark place is placed in room temperature, and 3.125mL is in 100mL's for precision amount
Constant volume in volumetric flask, the as phenol solution of 5wt.%, it is current to face the used time.
4. measuring the selection of wavelength: it is accurate respectively to measure DEXTROSE ANHYDROUS reference substance solution and test solution 1ml, respectively
It sets in 10mL scale test tube, adds water to 2.0ml, shake up, test tube is set in cold water, add 5% phenol solution 1ml, mix, and rapidly
Sulfuric acid 7.0ml is added, shakes up, keeps the temperature 30 minutes in 40 DEG C of water-baths, takes out, sets in ice-water bath 5 minutes, takes out spare.With phase
Answering reagent is blank, and in scanning optical spectrum figure on spectrophotometer, as a result glucose control product and sample have maximum at 487nm
It absorbs.Therefore selected 487nm wavelength is measured.
5. the preparation of standard curve: precision measure, reference substance solution 0ml, 0.2ml, 0.3ml, 0.4ml, 0.5ml,
0.6ml, 0.7ml, 0.8ml are set respectively in 10ml plug test tube, are developed the color according to the same method of reference substance.According to it is ultraviolet-can
See spectrophotometry, measure absorbance, using absorbance as ordinate, concentration is abscissa, draws standard curve.
The preparation of 1 standard curve of table
As shown in Figure 1, the standard curve R=0.9996 drawn, linearly related degree is high for the testing standard curve of Siberian solomonseal rhizome polysaccharide,
Show that the method reliability for polyoses content quantitative test is high.
<embodiment 3>
The extraction of Siberian solomonseal rhizome polysaccharide
Enzymatic extraction is taken, Siberian solomonseal rhizome polysaccharide intermediate raw material is made.Firstly, choosing master influential on extraction process
Factor enzyme dosage E, hydrolysis temperature T, solid-liquid ratio, enzymolysis time t is wanted to carry out single factor exploration.
Influence of the enzyme dosage to Siberian solomonseal rhizome polysaccharide recovery rate
It is 1:15 (total amount is set to 250ml) that fixed enzymatic hydrolysis condition, which is solid-liquid ratio, 50 DEG C of hydrolysis temperature, pH value 4.5, when enzymatic hydrolysis
Between 2h, cellulase dosage is respectively 0.40%, 0.50%, 0.60% and the 0.70% of rhizoma polygonati quality.
Influence of the hydrolysis temperature to Siberian solomonseal rhizome polysaccharide recovery rate
Fixed enzymatic hydrolysis condition is that solid-liquid ratio is 1:15 (total amount is set to 250ml), and cellulase dosage is rhizoma polygonati quality
0.50%, pH value 4.5, enzymolysis time 2h is extracted at 40,45,50,55 DEG C respectively.
Influence of the solid-liquid ratio to Siberian solomonseal rhizome polysaccharide recovery rate
Cellulase dosage is the 0.50% of rhizoma polygonati quality, and 50 DEG C of hydrolysis temperature, enzymolysis time 2h, pH value 4.5 digests item
Part solid-liquid ratio is set as 1:10,1:15,1:20,1:25 (total amount is set to 250ml).
Influence of the enzymolysis time to Siberian solomonseal rhizome polysaccharide recovery rate
Fixed enzymatic hydrolysis condition is that solid-liquid ratio is 1:15 (total amount is set to 250ml), and cellulase dosage is rhizoma polygonati quality
0.50%, 50 DEG C of hydrolysis temperature, pH value 4.5, enzymolysis time is respectively set as 1.5h, 2.0h, 2.5h, 3h.
Enzymatic extraction has extraction time shorter, and dosage is smaller, and recovery rate is high, and product is direct-edible, safety
Property a variety of advantages such as height, as the preferred embodiment for preparing Siberian solomonseal rhizome polysaccharide.In above-mentioned multiple single factor exploration cases, it is prepared into respectively
To different Siberian solomonseal rhizome polysaccharide extracts, analysis is measured using 2 polyoses content test method of above-described embodiment, test result is such as
Under.
2 Siberian solomonseal rhizome polysaccharide of table extracts single factor exploration experimental data
Above single factor exploration findings data is it can be concluded that optimal extraction scheme: solid-liquid ratio 1:10, and rhizoma polygonati matter is added
0.50% enzyme preparation of amount, keeps the temperature 2.5h at a temperature of 45 DEG C.Therefore preliminary preferably solid-liquid ratio 1:8-12, preferably enzyme preparation
0.45-0.55%, preferably 40-50 DEG C of Extracting temperature.
<embodiment 4>
The extraction of Siberian solomonseal rhizome polysaccharide
According to 3 experiment of single factor of embodiment as a result, investigating the base of enzyme dosage E, hydrolysis temperature T, solid-liquid ratio, enzymolysis time t
On plinth, orthogonal test is carried out by the extraction to Siberian solomonseal rhizome polysaccharide and determines optimal extraction using Siberian solomonseal rhizome polysaccharide Content evaluation as standard
Condition.It verifies Siberian solomonseal rhizome polysaccharide and extracts single factor exploration test, the factor level design of orthogonal test is as follows.
3 L9 (3 of table4) orthogonal test factor level table
The each example of orthogonal test is prepared Siberian solomonseal rhizome polysaccharide extract and is carried out using 2 polyoses content test method of embodiment
Measurement analysis, as a result such as following table.
4 analysis of variance table of table
The intuitive analytical table of table 5
From the variance analysis of table 4 it is found that the main effect of solid-liquid ratio is very significant, i.e., solid-liquid ratio has the extraction of polysaccharide biggish
It influences (p=0.018, P < 0.05), is secondly Extracting temperature and extraction time.Each factor is to polysaccharide known to the results of analysis of variance
The influence degree of extraction is solid-liquid ratio > Extracting temperature > extraction time > enzyme amount.
From the intuitive analysis of table 5 it is found that A3=A2 > A1 in enzyme amount, therefore preferred A2；B3 > B2 > B1 in Extracting temperature,
Therefore preferably B3；C1 > C3 > C2 therefore preferred C1 in extraction time；Solid-liquid ratio D1 > D3 > D2.Finally selection process is
A2B3C1D1, i.e. enzyme amount 0.5%, Extracting temperature are 50 DEG C, extraction time 2h, solid-liquid ratio 1: 10.So comprehensive preferred material
Liquor ratio 1:8-12, preferably enzyme preparation 0.45-0.55%, preferably 45-52 DEG C of Extracting temperature, preferably extraction time 100-140min.
<embodiment 5>
The production of rhizoma polygonati extracting solution fermentation liquid
According to above multiple embodiment experimental research achievements, determine that optimal rhizoma polygonati extraction scheme be solid-liquid ratio is 1:10, is added
0.50% enzyme preparation for entering rhizoma polygonati quality keeps the temperature 2.5h at a temperature of 45 DEG C.Playback experiment, system are carried out according to the preferred plan
Standby Siberian solomonseal rhizome polysaccharide extracting solution, carries out rhizoma polygonati extracting solution determination of polysaccharide again, and test result shows the Huang of preferred plan preparation
Polyoses content is 8.79mg/mL in smart polysaccharide extraction liquid, has reached optimum extraction effect.
According to the optimum extraction process method, investigation of the Siberian solomonseal rhizome polysaccharide extracting solution 600ml for subsequent fermentation condition is prepared
Experimental study.
<embodiment 6>
Beverage evaluation criteria
The quality of rhizoma polygonati lactic acid fermentation beverage is by sugariness, acidity, fragrance, mouthfeel, 5 factors compositions of color state.Therefore
Beverage is evaluated in terms of this is 5.Evaluation group is by 10 this laboratory member compositions, each 5 people of men and women, group member's body
Body health, the bad habits such as no smoking, excessive drinking, has stronger resolving power and higher sensitivity to color.It is commented in sense organ
It is gargled before fixed with warm water to keep oral cavity refreshing, to reduce the otherness of mouthfeel.The organoleptic standard of scoring is as shown in the table.
Table 6
<embodiment 7>
The preparation of rhizoma polygonati sour milk beverage
The preparation of rhizoma polygonati sour milk beverage is carried out according to following operating process: polygonatum rhizome granular → sieving adjusts granularity → rhizoma polygonati
Extraction → the concentrate or clear cream (spare) of polysaccharide → drinking water dilution → sugar source is added → carry out fermentation preliminary experiment → first time
Fermentation test → second of fermentation test → addition fumet → observation color fragrance and taste → selection most quality product → finished product.
Due to lactic acid fermented environment be in acidic environment and there are a large amount of lactic acid, if sterilising conditions are splendid before fermentation,
It does not need to add preservative again after fermentation and can also have antisepsis.
The wherein preferred plan that Siberian solomonseal rhizome polysaccharide extracting solution uses embodiment 4 to determine, enzyme amount 0.5%, Extracting temperature are 50 DEG C,
Extraction time is 2h, solid-liquid ratio 1: 10, and is prepared in embodiment 5, polyoses content 8.79mg/mL.
1. the selection of strain or yeast
Alternative yeast: lactic acid bacteria (lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum)；Aroma yeast
(Kluyveromyces lactis, Kluyveromyces fragilis)；Saccharomycete (brewer's yeast, Han Shi wine yeast)
2. the condition of fermentation liquid is investigated
The dilution ratio of 2.1 fermenation raw liquids is investigated
Stoste (rhizoma polygonati extracting solution) has denseer greasy taste, slightly has milk fragrance, belongs to normal fragrance after rhizoma polygonati processes.
Dilution proportion is carried out to stoste, carries out preceding preparation of fermenting.By stoste and drinking water take 1:0,1:1,1:2,1:5,1:10,2:8,
3:7,4:6 carry out dilution proportion, then the sugariness mouthfeel evaluation after being diluted.
(1) the sugariness mouthfeel evaluation after diluting.It see the table below.
Table 7
| Ratio | Sugariness | Sensory evaluation (totally 40 points) |
| 1:0 | Sugariness is heavier, and mouthfeel is greasy | 18 |
| 1:1 | Cross sweet tea, excessively botheration | 22 |
| 1:2 | Slightly light, soapy feeling mitigates | 25 |
| 1:5 | It is light, no soapy feeling | 32 |
| 1:10 | Almost without sweet taste | 24 |
| 2:8 | Slightly sweet tea | 26 |
| 3:7 | It is moderate, it is more tasty and refreshing | 38 |
| 4:6 | It is slightly light | 34 |
Sugariness mouthfeel after dilution evaluates marking, determines that the ratio of selection fermenation raw liquid A (3:7) is diluted gained
Fermented beverage mouthfeel is best.
<embodiment 8>
The preparation of rhizoma polygonati sour milk beverage
According to being that the identical scheme of embodiment 7 prepares rhizoma polygonati flavor beverage, in the technological parameter base that embodiment 7 has determined
Continue experimental study on plinth: the investigation to fermentation time, sugaring amount, lactic acid bacterium amount.
It takes 7ml to add proportioned liquid glucose that 3ml is taken to make fermentation sugar source with proportioned fermenation raw liquid A (3:7) and carries out lactic acid bacteria
The test of attenuation degree, fixed temperature are 42 DEG C of lactobacillus-fermented temperature optimum temperature, and different lactic acid bacterium amounts is added, carries out not
With the fermentation of time span, all fermentation liquid volumes are 10ml, carry out basic evaluation finally by hearing with tasting, see below
Table.
Table 8
* note: 3mL rhizoma polygonati extracting solution adds 7mL clear water to dilute, and sugar source is added after volume.
Stoste, liquid glucose and zymophyte are configured to 18 test tube liquid to ferment.
Table 9
| Serial number | Combination | Serial number | Combination |
| 1 | A、T1、S1、L1 | 10 | A、T2、S2、L2 |
| 2 | A、T1、S1、L2 | 11 | A、T2、S3、L1 |
| 3 | A、T1、S2、L1 | 12 | A、T2、S3、L2 |
| 4 | A、T1、S2、L2 | 13 | A、T3、S1、L1 |
| 5 | A、T1、S3、L1 | 14 | A、T3、S1、L2 |
| 6 | A、T1、S3、L2 | 15 | A、T3、S2、L1 |
| 7 | A、T2、S1、L1 | 16 | A、T3、S2、L2 |
| 8 | A、T2、S1、L2 | 17 | A、T3、S3、L1 |
| 9 | A、T2、S2、L1 | 18 | A、T3、S3、L2 |
(2) evaluation that sour milk beverage at the beginning of the fermentation fermented is carried out to taste according to 6 beverage evaluation criterion of embodiment, is shown in
Following table.
Table 10
<embodiment 9>
The preparation of rhizoma polygonati sour milk beverage
According to being that the identical scheme of embodiment 7 prepares rhizoma polygonati flavor beverage, in the technological parameter base that embodiment 8 has determined
Continue experimental study on plinth: fermenting adding fragtant test.
A range shorter can be carried out from the conclusion of last round of (embodiment 8), filter out No. 2, No. 6, No. 8 it is more excellent
Choosing.Aroma yeast is added on the basis of No. 2, No. 6 and No. 8 proportions and a small amount of beer yeast fermenting 0.5h, temperature are equally 42 DEG C,
To ferment, just lactic acid drink is further seasoned.It see the table below with the evaluation that tries again of second trial result.
Table 11
| Aroma yeast Z | Brewer's yeast P | |
| 1 | 0.1g | 0.1g |
| 2 | 0.2g | 0.2g |
Table 12
More parts of rhizoma polygonati sour milk beverages are prepared, carry out sour milk beverage according to the beverage evaluation method of embodiment 6
Evaluation comparison, evaluation result are as follows.
(3) evaluation that the beverage to ferment again is carried out to taste, see the table below.
Table 13
| It hears | It tastes | Sensory evaluation | |
| I | Caramel and milk fragrance have a small amount of beer taste | Sweet sense is slightly heavy, slightly bubble sense | 84 |
| II | Light caramel and milk fragrance, beer taste are heavier | Sweet tea sense is slightly weaker, and mild acidity has beer taste | 88 |
| III | Caramel and milk are moderate, and beer taste is slightly light | Mouthfeel is moderate, but has astringent sense extension | 76 |
| IV | Caramel is lightly seasoned, and milk fragrance, beer taste are moderate | It is slightly charred taste, there is astringent sense | 72 |
| V | Taste is more fragrant | Astringent sense weight | 70 |
| VI | Caramel and milk are lightly seasoned, have beer fragrant | Astringent sense extends, and has bubble sense | 80 |
| VII | Caramel and milk fragrance are moderate, and micro- beer is fragrant | Entrance has a small amount of astringent sense, without sour-sweet sense | 82 |
| VIII | Caramel and milk fragrance are moderate, and beer is highly seasoned | Sour-sweet sense is short, weight beer taste | 78 |
| IX | Caramel and milk fragrance are thin, and micro- beer is fragrant | Astringent sense weight and extension | 76 |
| X | Caramel is without milk is lightly seasoned, beer perfume (or spice) weight | Beer taste is overweight | 80 |
| XI | It is lightly seasoned but moderate | There are sour-sweet sense and bubble sense, but not dense | 92 |
| XII | Beer taste is heavier, milk fragrance | Acerbity is obvious, and bubble sense is obvious | 84 |
According to investigations, 80% people thinks that rhizoma polygonati sour milk beverage is more tasty and refreshing for the final test XI beverage of third time, energy
It is enough to be received by more people.So final beverage preparation program are as follows: the extraction of Siberian solomonseal rhizome polysaccharide is using enzyme dosage 0.5%, enzymatic hydrolysis
Temperature 45 C, solid-liquid ratio 1:10, pH value 4.5, enzymolysis time 2.5h；Fermentation condition is lactic acid bacteria, bacterium amount using 1 (bacterium) later:
50 (fermentation liquids), 42 DEG C of fermentation temperature, fermentation liquid match (stoste: liquid glucose (1g → 10ml) 7: 3), time 2d, aroma yeast 1:
50, brewer's yeast 1:100；Finally obtain the moderate rhizoma polygonati lactic acid drink with lactic acid drink flavor of each fragrance.
<embodiment 10>
Prepare rhizoma polygonati sour milk beverage
Operating process: polygonatum rhizome granular → sieving adjust granularity → Siberian solomonseal rhizome polysaccharide extraction → concentrate or clear cream (spare) →
Drinking water dilution → sugar source is added → carries out fermentation preliminary experiment → first time fermentation test → second of fermentation test → addition and increases
Pastil → observation color fragrance and taste → selection most quality product → finished product.
The final rhizoma polygonati sour milk beverage preparation technology parameter condition determined according to embodiment 9 carries out sour milk beverage and adds
Work, the rhizoma polygonati that rhizoma polygonati extracting solution selects embodiment 5 to prepare extract liquid product as raw material, other raw materials select same above-described embodiment
Scheme.Fermentation condition are as follows: lactic acid bacteria, bacterium amount use 1 (bacterium): 50 (fermentation liquids), 42 DEG C of fermentation temperature, fermentation liquid proportion (stoste:
Liquid glucose (1g → 10ml) 7: 3), time 2d, aroma yeast 1:50, brewer's yeast 1:100.Optimal case of the present invention is prepared
It gives a mark according to 6 beverage sensory evaluation criteria of embodiment, the lactic acid bacteria of the as a result consistent surface optimal case preparation of subject is former
Expect that whole fragrance, flavor, mouthfeel etc. are optimal.The final rhizoma polygonati sour milk beverage product achieves 96.7 high averages.
Claims (10)
1. a kind of Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method, which comprises the following steps:
(1) steamed rhizoma polygonati: taking rhizoma polygonati, and processing pretreatment obtains steamed rhizoma polygonati；
(2) extraction of Siberian solomonseal rhizome polysaccharide: steamed rhizoma polygonati is extracted, and obtains Siberian solomonseal rhizome polysaccharide；
(3) ingredient: Siberian solomonseal rhizome polysaccharide is diluted with water, and sugar source is added, and adjusts feed liquid pol；
(4) it ferments: feed liquid is inoculated with, ferment, after fermentation, obtain Siberian solomonseal rhizome polysaccharide fermentative lactobacillus feed liquid；
(5) ingredient: fumet and auxiliary material is added in fermentative lactobacillus feed liquid, continues fermentation seasoning, cooling, is uniformly mixed, fills
Dress, obtains sour milk beverage finished product.
2. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 1, first will be yellow
Essence removes palpus, is cleaned with clear water, washes away surface dirt.
3. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as claimed in claim 2, which is characterized in that step 1, will clean
Rhizoma polygonati slice, slice 2-6mm is thick, and the rhizoma polygonati piece cut, which is put into, to be steamed on lattice, is steamed 6-8 hour with mild fire, and taking-up is put into drying
It is dried in case, 65-72 °C of drying temperature, drying time 6-10 hours, obtains the rhizoma polygonati of a steaming one system, repeat above procedure 5-6
It is secondary, five steamings, five RHIZOMA POLYGONATI PREPARATA or six six RHIZOMA POLYGONATI PREPARATAs of steaming are obtained, its dozen of powder is spare.
4. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 2, rhizoma polygonati is more
The extraction of sugar: the extracting method of Siberian solomonseal rhizome polysaccharide has water extraction and alcohol precipitation method, alkaline extraction, Enzymatic extraction, ultrasonic-microwave collaboration
Any one or a few in method combines.
5. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 2, rhizoma polygonati is more
Sugar extracts and takes Enzymatic extraction.
6. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 2, every 8-20
Parts by weight Siberian solomonseal rhizome polysaccharide extracting solution corresponds to 1 parts by weight rhizoma polygonati raw material.
7. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 3, the sugar
Source is one or more of glucose, white granulated sugar, fructose etc..
8. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 4, inoculation
Strain is: one or more of yeast, lactic acid bacteria, aroma yeast, saccharomycete.
9. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 4, fermentation temperature
38-45 DEG C of degree, fermentation time 12-72h.
10. Siberian solomonseal rhizome polysaccharide functional lactobacillus beverages preparation method as described in claim 1, which is characterized in that step 5, described
Fumet includes aroma yeast；Preferably, aroma yeast adding proportion is 1:40-60.
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| CN110448642A (en) * | 2019-08-30 | 2019-11-15 | 陕西师范大学 | A kind of rhizoma polygonati fermentation material, preparation method and application |
| CN112608391A (en) * | 2020-12-10 | 2021-04-06 | 贵州黔峰百草科技发展有限公司 | Extraction and separation process of rhizoma polygonati |
| CN112690388A (en) * | 2020-12-28 | 2021-04-23 | 广西壮族自治区农业科学院 | Preparation method of polygonatum sibiricum functional lactobacillus beverage |
| CN112773864A (en) * | 2021-01-29 | 2021-05-11 | 益生活力健康科技(厦门)有限公司 | Production application of lactobacillus fermentation technology in processing and manufacturing of traditional Chinese medicine rhizoma polygonati |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110448642A (en) * | 2019-08-30 | 2019-11-15 | 陕西师范大学 | A kind of rhizoma polygonati fermentation material, preparation method and application |
| CN110448642B (en) * | 2019-08-30 | 2021-11-12 | 陕西师范大学 | Rhizoma polygonati fermentation product, preparation method and application |
| CN112608391A (en) * | 2020-12-10 | 2021-04-06 | 贵州黔峰百草科技发展有限公司 | Extraction and separation process of rhizoma polygonati |
| CN112690388A (en) * | 2020-12-28 | 2021-04-23 | 广西壮族自治区农业科学院 | Preparation method of polygonatum sibiricum functional lactobacillus beverage |
| CN112773864A (en) * | 2021-01-29 | 2021-05-11 | 益生活力健康科技(厦门)有限公司 | Production application of lactobacillus fermentation technology in processing and manufacturing of traditional Chinese medicine rhizoma polygonati |
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Application publication date: 20181207 |