CN108967638A - A kind of Chinese herbal medicine fermentation soft sweets and preparation method thereof - Google Patents
A kind of Chinese herbal medicine fermentation soft sweets and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- A23V2400/125—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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention relates to a kind of Chinese herbal medicine fermentation soft sweets and its methods of production, the production method are as follows: first, pass through cleaning, slice, mix sugar, it adds probiotics and Chinese herbal medicine is subjected to microorganism mixed fermentation, Chinese herbal medicine fermented liquid is obtained by filtration, then, Chinese herbal medicine fermented liquid is mixed with gelatin particle in proportion, after gelatin particle softens expansion completely, mixing vessel is placed in stirring and dissolving to gelatin whole in water-bath to melt, it continuously stirs and is warming up to 100 DEG C, and maintain boiling 30 seconds, stop heating, oligoisomaltose is added into container, after mixing evenly, enter mold forming, it is taken out after cooling, packaging.The present invention improves its flavor, discharges its effective component by probiotics fermention Chinese herbal medicine, conducive to absorption of human body, and the nutrition by conjunction with soft sweets, increasing its soft sweets, increase Chinese herbal medicine takes mode, remains ingredient contained in Chinese herbal medicine, avoids the antagonistic psychology that patient takes.
Description
Technical field
The invention belongs to food fermentation technical field, a kind of Chinese herbal medicine fermentation soft sweets and preparation method thereof are specifically provided.
Background technique
Soft sweets, by the favorite confectionery format of people, all have always biggish consumer groups as one kind.On the market often
The nutrition soft sweets seen, which substantially pass through, improves juice content or additional vitamins and other nutritious components in raw material proportioning, to reach nutrition
The requirement of soft sweets.But the main reason for illnesss such as sugar and diabetes, obesity, therefore people usually hope and halt.Meanwhile
Efficiently today, people increasingly pursue health care to rhythm of life, also more and more on drug articles to pursue convenience, therefore,
This provides direction to the research and development converted between drug and food.
China is herbal raw material big producer, and resource is extremely abundant, but the cell wall of its Chinese herbal medicine cell be by
The macromolecular substances such as cellulose, hemicellulose, pectin are constituted, compact structure, and using traditional eating method, being difficult will wherein
Active principle release, lead to functional decrease, and its mouthfeel is poor." fermentation (fermentation) " refers in plant
Or the process that microbe inoculation is cultivated in the materials such as its fruit, cauline leaf can be by carbon water due to the vital movement of microorganism
Compound is converted into the substances such as pure and mild organic acid, changes its flavor, and can make ingredient contained by plant (such as nutritional ingredient)
It changes, such as is easier to discharge, activity is stronger, or as being more advantageous to the form being absorbed by the body.Chinese medicine fermentation
Degree can generate various organic acids, adjust sugar-acid ratio by organic acid and the ratio of maltose addition, improve Chinese Herbal medicine soft sweet
Mouthfeel, oligoisomaltose are a kind of water-soluble dietary fibers, are prebiotics, can promote the growth of intestinal probiotics, no
It can cause the raising of blood glucose, therefore, Chinese herbal medicine is combined with traditional soft sweets, invent a kind of rich in taste, nutrition and health care, rush
Into intestinal probiotics, blood glucose rise, value soft sweets abundant will not be caused to be current urgent problems to be solved.
Summary of the invention
In response to the problems existing in the prior art, the purpose of the present invention is to provide a kind of Chinese herbal medicine fermentation soft sweets and its preparation sides
Method.
Chinese herbal medicine fermentation soft sweets component of the invention only has three kinds of Chinese herbal medicine fermented liquid, gelatin, oligoisomaltose ingredients,
Without any preservative and additive, the regulation of the additive amount of the degree and oligoisomaltose fermented by Chinese herbal medicine, in raising
The mouthfeel of herbal medicine fermentation soft sweets, improves its flavor, discharges its effective component, be conducive to absorption of human body, and increase the nutrition of soft sweets, increase
Added Chinese herbal medicine takes mode, remains ingredient contained in Chinese herbal medicine, avoids the antagonistic psychology that patient takes, and is conducive to work
Industry metaplasia produces.
To achieve the above object, the present invention provides a kind of Chinese herbal medicine fermentation soft sweets and preparation method thereof, including following step
It is rapid:
A kind of Chinese herbal medicine ferments soft sweets, it is characterised in that: the Chinese herbal medicine fermentation soft sweets include Chinese herbal medicine fermented liquid, bright
Glue, oligoisomaltose；
The Chinese herbal medicine fermented liquid, gelatin, oligoisomaltose mass ratio be 3~5:1:2~4.8；
The Chinese herbal medicine fermented liquid the preparation method comprises the following steps: will be 1~4:4 without rotten Chinese herbal medicine, water and white granulated sugar in mass ratio
~6:2~4 are mixed evenly, and yeast bacteria agent, the 1 ‰ lactic acid bacteria agents, 1% acetobacter of total weight 1 ‰ are pressed in access
Liquid spawn, in it is unglazed, ferment under the conditions of 28~33 DEG C, stir 1~3 time daily, fermentation to total reducing sugar to 1%~5%, 80~
The filtering of 200 mesh, obtains Chinese herbal medicine fermented liquid filtrate.
A kind of preparation method of Chinese herbal medicine fermentation soft sweets, which is characterized in that specific step is as follows:
(1) Chinese herbal medicine fermented liquid is prepared
It will be uniformly mixed according to a certain mass ratio without rotten Chinese herbal medicine, water and white granulated sugar and obtain mixture, to above-mentioned mixing
Yeast bacteria agent, lactic acid bacteria agent and acetobacter liquid spawn are accessed in object, are fermented under certain fermentation condition to suitable
Total reducing sugar pol, is obtained by filtration Chinese herbal medicine fermented liquid；
(2) Chinese herbal medicine fermented liquid is merged with gelatin particle
Chinese herbal medicine fermented liquid and gelatin particle that step (1) obtains are put into mixing in mixing vessel according to a certain mass ratio
Uniformly, after gelatin particle softens expansion completely, mixing vessel is placed in 65 DEG C~75 DEG C water-baths stirring and dissolving to gelatin
All melt, continuously stir and be warming up to 100 DEG C, and maintain boiling 20~40 seconds, stops heating；
(3) it forms
Oligoisomaltose is added in mixing vessel in (2), after mixing evenly, enters mold forming, is taken out after cooling, wrapped
Dress.
The Chinese herbal medicine is Cordyceps militaris, fructus lycii, pueraria lobata, radix polygonati officinalis, ginseng, Chinese yam, lily, fructus arctii, raspberry, the red rose of polyphyll
One of rare, hawthorn, mulberries, ginger or a variety of mixing.
Yeast bacteria agent is high activity dried yeast in the step (1), and lactic acid bacteria agent is Lactobacillus casei and plant cream
Bacillus mix bacterium agent, acetobacter are 1.41 acetobacter of AS, and yeast bacteria agent, lactic acid bacteria agent, acetobacter liquid bacteria
The viable count of kind is >=1 × 108cfu/g。
Step (1) Chinese herbal medicine, water and white granulated sugar press additional amount in mass ratio are as follows: 1~4:4~6:2~4.
The access amount of step (1) the yeast bacteria agent and lactic acid bacteria agent is Chinese herbal medicine, water and white granulated sugar mixing
The 1 ‰ of object total weight, the access amount of acetobacter liquid spawn are the 1% of Chinese herbal medicine, water and white granulated sugar total weight of the mixture.
The fermentation condition of the step (1) are as follows: it is unglazed, 28~33 DEG C under the conditions of ferment, daily stir 1~3 time, fermentation
Chinese herbal medicine fermented liquid is obtained by filtration to total reducing sugar to 1%~5%, 80~200 mesh.
Step (2) Chinese herbal medicine fermented liquid and gelatin particle mass ratio are 3~5:1.
The additional amount of step (3) oligoisomaltose is step (2) Chinese herbal medicine fermented liquid and gelatin particle total weight
50%~80%.
Oligoisomaltose need to carry out being preheated to temperature being 40~60 DEG C in the step (3).
Advantages of the present invention:
Chinese herbal medicine is oriented fermentation by the method for probiotics fermention, utilizes the fibre generated during growth of probiotics
Plain enzyme, pectase etc. is tieed up to digest the macromolecular substances such as cellulose, hemicellulose, pectin in plant in cell wall, it will
Secondary metabolite in its prescription releases, and by converting the objects such as pure and mild organic acid for endophytic carbohydrate
Matter changes its flavor, and ingredient contained by plant (such as nutritional ingredient) can be made to change, such as is easier to discharge, living
Property is stronger, or as being more advantageous to the form being absorbed by the body.Chinese herbal medicine after fermentation is combined with traditional soft sweets, not only
The bad flavor of Chinese herbal medicine is improved, and increase Chinese herbal medicine takes mode, remains the principle active component of Chinese herbal medicine, keeps away
The antagonistic psychology that patient takes is exempted from.
Detailed description of the invention
Fig. 1 is cordycepin mark product map；
Fig. 2 is the content of cordycepin in fermentation soft sweets；
Fig. 3 is cordyceps sinensis acidity scale product map；
Fig. 4 is cordycepic acid content in fermentation soft sweets.
Specific embodiment
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not by embodiment
Limitation, if the person skilled in the art in the field makes some nonessential improvement to the present invention according to aforementioned present invention content
And adjustment, still fall within protection scope of the present invention.
It is related to ginsenoside measuring method method referring to described in " NY 318-1997 " standard in following all embodiments
It is detected.
It is related to cordycepin, cordycepic acid measuring method in following all embodiments referring to the " sieve of cordycepin superior strain
The influence research of choosing and different additives to cordycepin output ", Wang Lei etc., fungus journal, 2012 (03): described in 382-388
Method is detected.
The measuring method of the general flavone and total polyphenols that are related in following all embodiments is referring to " radix bardanae polyphenol and Huang
Ketone ultra high pressure extraction process optimization and antioxidation activity in vitro ", Fan Jinbo etc., Food Science, 2015,36 (06): described in 69-75
Method detected.
Embodiment 1
It will be sliced, be puddled uniformly by 40% water of quality addition, 20% white granulated sugar, total weight is pressed in access without saprophytic ginger
1 ‰ yeast bacteria agent, 1 ‰ lactic acid bacteria agents, 1% acetobacter liquid spawn, in it is unglazed, ferment under the conditions of 33 DEG C, daily
Stirring 3 times, fermentation are filtered to total reducing sugar to 1.7%, 80 mesh, obtain ginger fermentating liquid filtrate.
Ginger fermentation liquid is uniformly mixed in mass ratio for 3:1 with gelatin particle, after gelatin particle softens expansion completely,
Mixing vessel is placed in stirring and dissolving in 65 DEG C of water-baths to continuously stir to gelatin all thawings and be warming up to 100 DEG C, and maintain to boil
It rises 20 seconds, stops heating.50% oligoisomaltose syrup (50 DEG C of preheating) is added by gross mass into container, stirs evenly
Afterwards, enter mold forming, taken out after cooling, packed, obtain ginger fermentation soft sweets.
Through detecting, general flavone content is 0.0428mg/g, Determination of Polyphenols 0.379mg/g in ginger fermentation soft sweets.
Embodiment 2
It will be sliced, be puddled uniformly by 50% water of quality addition, 30% white granulated sugar, total weight is pressed in access without rotten ginseng
1 ‰ yeast bacteria agent, 1 ‰ lactic acid bacteria agents, 1% acetobacter liquid spawn, in it is unglazed, ferment under the conditions of 30 DEG C, daily
Stirring 2 times, fermentation are filtered to total reducing sugar to 2.1%, 100 mesh, obtain fermented ginseng liquid filtrate.
Fermented ginseng liquid is uniformly mixed in mass ratio for 5:1 with gelatin particle, after gelatin particle softens expansion completely,
Mixing vessel is placed in stirring and dissolving in 70 DEG C of water-baths to continuously stir to gelatin all thawings and be warming up to 100 DEG C, and maintain to boil
It rises 30 seconds, stops heating.60% oligoisomaltose syrup (60 DEG C of preheating) is added by gross mass into container, stirs evenly
Afterwards, enter mold forming, taken out after cooling, pack, obtain fermented ginseng soft sweets.
Through detecting, content of ginsenoside is 286.1mg/g in fermented ginseng soft sweets.
Embodiment 3
It will be puddled uniformly by 50% water of quality addition, 20% white granulated sugar, total weight is pressed in access without rotten Cordyceps militaris
1 ‰ yeast bacteria agent, 1 ‰ lactic acid bacteria agents, 1% acetobacter liquid spawn, in it is unglazed, ferment under the conditions of 28 DEG C, daily
Stirring 1 time, fermentation are filtered to total reducing sugar to 1.2%, 80 mesh, obtain Cordyceps militaris fermentating liquid filtrate.By Cordyceps militaris fermentation liquid and gelatin
Particle is uniformly mixed in mass ratio for 4:1, and after gelatin particle softens expansion completely, mixing vessel is placed in 75 DEG C of water-baths
Stirring and dissolving is all melted to gelatin, is continuously stirred and is warming up to 100 DEG C, and maintains boiling 20 seconds, stops heating.It is pressed into container
70% oligoisomaltose syrup (40 DEG C of preheating) is added in gross mass, after mixing evenly, enters mold forming, takes out after cooling, pack,
Obtain Cordyceps militaris fermentation soft sweets.
Through detecting, as a result as depicted in figs. 1 and 2, the content of cordycepin is 0.225mg/g in Cordyceps militaris fermentation soft sweets；Such as
Shown in Fig. 3 and Fig. 4, cordycepic acid content 20.91mg/g.
Claims (10)
- The soft sweets 1. a kind of Chinese herbal medicine ferments, it is characterised in that: the Chinese herbal medicine fermentation soft sweets include Chinese herbal medicine fermented liquid, gelatin, Oligoisomaltose；The Chinese herbal medicine fermented liquid, gelatin, oligoisomaltose mass ratio be 3~5:1:2~4.8；The Chinese herbal medicine fermented liquid the preparation method comprises the following steps: will be 1~4:4~6:2 without rotten Chinese herbal medicine, water and white granulated sugar in mass ratio ~4 are mixed evenly, and yeast bacteria agent, 1 ‰ lactic acid bacteria agents, the 1% acetobacter liquid bacteria of total weight 1 ‰ are pressed in access Kind, in it is unglazed, ferment under the conditions of 28~33 DEG C, stir 1~3 time daily, fermentation to total reducing sugar to 1%~5%, 80~200 mesh mistake Filter, obtains Chinese herbal medicine fermented liquid filtrate.
- 2. a kind of preparation method of Chinese herbal medicine fermentation soft sweets, which is characterized in that specific step is as follows:(1) Chinese herbal medicine fermented liquid is preparedIt will be uniformly mixed according to a certain mass ratio without rotten Chinese herbal medicine, water and white granulated sugar and obtain mixture, into said mixture Yeast bacteria agent, lactic acid bacteria agent and acetobacter liquid spawn are accessed, is fermented under certain fermentation condition to suitable total reducing sugar Chinese herbal medicine fermented liquid is obtained by filtration in pol；(2) Chinese herbal medicine fermented liquid is merged with gelatin particleIt is equal that Chinese herbal medicine fermented liquid and gelatin particle that step (1) obtains are put into mixing in mixing vessel according to a certain mass ratio It is even, after gelatin particle softens expansion completely, it is complete to gelatin that mixing vessel is placed in stirring and dissolving in 65 DEG C~75 DEG C water-baths Portion melts, and continuously stirs and is warming up to 100 DEG C, and maintains boiling 20~40 seconds, stops heating；(3) it formsOligoisomaltose is added in mixing vessel in (2), after mixing evenly, enters mold forming, is taken out after cooling, packed.
- 3. preparation method according to claim 1 or 2, it is characterised in that: the Chinese herbal medicine be Cordyceps militaris, fructus lycii, pueraria lobata, One of radix polygonati officinalis, ginseng, Chinese yam, lily, fructus arctii, raspberry, polyphyll red rose, hawthorn, mulberries, ginger or a variety of mixing.
- 4. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: ferment in the step (1) Female bacteria agent is high activity dried yeast, and lactic acid bacteria agent is Lactobacillus casei and lactobacillus plantarum mix bacterium agent, acetobacter are 1.41 acetobacter of AS, and yeast bacteria agent, lactic acid bacteria agent, acetobacter liquid spawn viable count >=1 × 108cfu/g。
- 5. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: step (1) medium-height grass Tablet, water and white granulated sugar press additional amount in mass ratio are as follows: 1~4:4~6:2~4.
- 6. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: step (1) yeast The access amount of bacteria agent and lactic acid bacteria agent is the 1 ‰ of Chinese herbal medicine, water and white granulated sugar total weight of the mixture, acetobacter liquid The access amount of body strain is the 1% of Chinese herbal medicine, water and white granulated sugar total weight of the mixture.
- 7. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: the hair of the step (1) Ferment condition are as follows: it is unglazed, 28~33 DEG C under the conditions of ferment, stir 1~3 time daily, fermentation to total reducing sugar to 1%~5%, 80~ Chinese herbal medicine fermented liquid is obtained by filtration in 200 mesh.
- 8. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: step (2) medium-height grass Medicine fermentation liquid and gelatin particle mass ratio are 3~5:1.
- 9. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: the step (3) is oligomeric The additional amount of isomaltose is the 50%~80% of step (2) Chinese herbal medicine fermented liquid and gelatin particle total weight.
- 10. the preparation method of Chinese herbal medicine fermentation soft sweets according to claim 2, it is characterised in that: low in the step (3) Polyisomaltose need to carry out being preheated to temperature being 40~60 DEG C.
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Application publication date: 20181211 |