CN109601799A - A kind of preparation method of Herba Cistanches ferment drink - Google Patents
A kind of preparation method of Herba Cistanches ferment drink Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation methods of Herba Cistanches ferment drink, and Herba Cistanches, STEVIA REBAUDIANA is taken to soak in water, decoct, and decoction liquor cryogenic vacuum is concentrated under reduced pressure, and sterilizing, filtering, filtrate is nutrient solution；Nutrient solution adds brown sugar to be uniformly mixed to obtain culture solution；Culture solution sets cooling in fermentor, inoculation rhizopus, red yeast rice strain, and rear to be sealed by fermentation 3-6 months, 35-37 DEG C of fermentation temperature to get drink.The present invention uses Herba Cistanches, STEVIA REBAUDIANA for Solution culture method base, using rhizopus and red yeast rice bacterium composite fermentation as conversion tool, using traditional deep layer liquid-state fermentation technology, the active material that the effect of original Herba Cistanches can be improved and zymophyte fermentation generate, safe and non-toxic, gained drink is the metabolite after pure natural fermentation, is free of any preservative, nutritive value is high, has establishing-Yang, anti-oxidant, anti-aging, improves the multiple efficacies such as immunity, enhancing memory.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preparation method of Herba Cistanches ferment drink.
Background technique
Herba Cistanches (scientific name: Cistanche deserticola Ma), alias boundary rue, desert cistanche, look into the sub- (illiteracy of dry announcement at very little rue
Language), main product is also distributed in Xinjiang, Alashan Area, inner Mongolia Autonomous Region alliance, Gansu, Ningxia.Herba Cistanches are that one kind colonizes in desert trees shuttle
The parasitic plant of shuttle root draws nutrient and moisture from sacsaoul host.It is known as the good reputation of " desert ginseng ", there is high medicine
It is the rare traditional Chinese medicine of Chinese tradition with value.The Herba Cistanches just treasure by Western Regions various countries as Shang Gong imperial court in history,
It is one of highest help drug of usage frequency in successive dynasties tonifying kidney and strengthening yang class prescription.Fleshy stem contains boschnialoside
(cistanoside) A, B, C, H, Syring vulgaris phenol glucoside (acteoside), 2- acetyl group Syring vulgaris phenol glucoside (2-
Acetylacteoside), seven kinds of benzyl carbinol glucoside ingredients of echinacosid (echinacoside), the also (lirio- of glucoside containing Liriodendron
Dendrin), 8- table vomiting nut glucoside is sour (8-epiloganic acid), Daucosterol (daucos-terol), glycine betaine
(betaine), cupreol (β-sitosterol), mannitol (mannitol), N, N- dimethyl are sweet by sour methyl esters (N, N-
Dimethylglycinemethyl ester) and phenylalanine (phenylalanine), valine (valine), leucine
(leucine), isoleucine (isoleacine), lysine (lysine), 15 kinds of amino acid such as threonine (serine) and
Succinic acid (succinic acid), triacontanol (TCMLIBiacontanol), polysaccharide.With establishing-Yang, anti-oxidant, anti-ageing
Always, the multiple functions such as immunity, enhancing memory are improved.Ancient literature is there are many recording, and wherein Compendium of Material Medica records " this object
It mends without high, therefore has calm font size." " Herba Cistanches support the gate of vitality, nourshing kidney gas, the medicine of replenishing vital essence and blood for " collected statements on the herbal foundation " record.Man
The red member road Xu Lengeryang sinks long, married woman's Chong and Ren channel disorder and negative gas is not controlled, this is the agent of flat benefits, temperature without heat, benefit without high, it is warm and
It is not dry, it is sliding without letting out, therefore have calm name." " main general debility, bowl spares support the five internal organs, by force except fever and chills pain in stem for Shennong's Herbal record
Yin, strengthening the essence gas, gynecological mass in abdomen." etc..The common eating method of Herba Cistanches steep in wine, be soaked, stewing soup and with other food materials medicines
Material is arranged in pairs or groups edible etc..These eating methods absorb the nutritional ingredient of Herba Cistanches with being unable to fully, and cause the waste of resource.And mesh
It is preceding to be unable to reach the mesh for making full use of Herba Cistanches again for all kinds of auxiliary products of Herba Cistanches exploitation and their production technology
, the preparation method for researching and developing a kind of Herba Cistanches ferment is seemed with overcome the deficiencies in the prior art to be even more important.
The prior art has the method that Herba Cistanches are prepared into nutrition, health food, such as: a kind of " cynomorium songaricum Herba Cistanches combination
Object and preparation method thereof " (Chinese Patent Application No. CN103960668A) disclose a kind of composition containing Herba Cistanches, it adopts
Herba Cistanches powder with partial size at 1-150 microns." nutritional health food and its preparation method " (Chinese Patent Application No.
CN1483450A a kind of nutritional health food containing Herba Cistanches) is disclosed, wherein Herba Cistanches are mixed with the other raw materials in part,
Ethyl alcohol leaching is added, extracts, it is then tabletted through processes such as drying, crushing.A kind of " food and its system containing Herba Cistanches ferment
Standby technique " (Chinese Patent Application No. CN201510220439) discloses the Herba Cistanches ferment contained by food is to be with Herba Cistanches
Core matrix is obtained by modern biotechnology fermentation technique." a kind of Herba Cistanches nablab beverage and preparation method thereof " (China
Number of patent application CN201510208132) a kind of alcohol-free beer beverage drunk with healthcare function for driver is provided, be
Raw material selects addition cistanche extracts to be prepared.Etc..
Summary of the invention
The purpose of the present invention is be directed to above-mentioned status, it is desirable to provide one kind passes through head mold using Herba Cistanches, STEVIA REBAUDIANA as raw material
After bacterium, red yeast rice bacterium composite fermentation, the active material that the effect of capable of improving original Herba Cistanches and zymophyte fermentation generate, and can grow
A kind of preparation method for Herba Cistanches ferment drink that phase takes.
The embodiment of the object of the invention is a kind of preparation method of Herba Cistanches ferment drink, the specific steps are as follows:
1) raw material is cleaned:
2) raw material extracts, and will clean, treated 50-90 grams of Herba Cistanches, 1-5 grams of STEVIA REBAUDIANA, is placed in extractor, adds water
It to more than 10 times of amounts of raw material weight, is fully immersed in raw material in water, heats water temperature to 100 DEG C or more, decoct 10-15 minutes
Afterwards, decoction liquor is filtered out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes,
Decoction liquor is filtered out；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, adds the brown sugar of its quality 10% to mix 105 DEG C of high temperature and goes out
Bacterium 30 minutes, filtering, filtrate was nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, inoculation 3-5g rhizopus, 8-10g are red
Bent rice strain, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
The present invention uses Herba Cistanches, STEVIA REBAUDIANA for Solution culture method base, is to turn with rhizopus and red yeast rice bacterium composite fermentation
Chemical industry tool, using traditional deep layer liquid-state fermentation technology, the effect of capable of improving original Herba Cistanches and zymophyte are fermented the activity of generation
Substance, safe and non-toxic, gained drink is the metabolite after pure natural fermentation, is free of any preservative, and nutritive value is high, has
Establishing-Yang, anti-oxidant, anti-aging improve the multiple efficacies such as immunity, enhancing memory.
Specific embodiment
The present invention uses Herba Cistanches, STEVIA REBAUDIANA for raw material, soaks in water, decocts, and decoction liquor cryogenic vacuum is concentrated under reduced pressure, and goes out
Bacterium, filtering, filtrate are nutrient solution；Nutrient solution is placed in extractor, and brown sugar is added to be uniformly mixed to obtain culture solution；Culture solution sets fermentor
Interior cooling is inoculated with rhizopus, red yeast rice strain, and rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment
Plain drink.
The present invention uses rhizopus and red yeast rice strain composite fermentation, and rhizopus, red yeast rice bacterium are commercial product.Red yeast rice
Haematochrome can be generated, be various nontoxic dyeing foods and beverage additive color agent, be a kind of pair of traditional human body body and mind of China it is beneficial and
Harmless healthy food.Head mold can also generate a small amount of organic acid (such as lactic acid) in saccharifying.Herba Cistanches, STEVIA REBAUDIANA are through root
Mould and red yeast rice bacterium composite fermentation can generate carbohydrase under the conditions of anaerobic environment；Gained drink is after pure natural fermentation
Metabolite is free of any preservative, and nutritive value is high, has establishing-Yang, anti-oxidant, anti-aging, improves immunity, enhancing memory
The multiple efficacies such as power.
The present invention is described in detail with specific embodiment below.
Embodiment 1:
1) raw material is cleaned, substandard products, poor products, not genuine kind are rejected；
2) raw material extracts, and weighs 50 grams of Herba Cistanches, 1 gram of STEVIA REBAUDIANA, is placed in extractor, adds water to 10 times of raw material weight
It more than amount, is fully immersed in raw material in water, heats water temperature to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered
Out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered out
Come；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, adds the brown sugar of its quality 10% to mix 105 DEG C of high temperature and goes out
Bacterium 30 minutes, filtering, filtrate was nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, be inoculated with 3g rhizopus, 8g red yeast rice bacterium
Kind, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
Embodiment 2: with embodiment 1, the difference is that,
2) raw material extracts, and weighs 60 grams of Herba Cistanches, 2 grams of STEVIA REBAUDIANA, is placed in extractor, adds water to 10 times of raw material weight
It more than amount, is fully immersed in raw material in water, heats water temperature to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered
Out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered out
Come；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, adds the brown sugar of its quality 10% to mix 105 DEG C of high temperature and goes out
Bacterium 30 minutes, filtering, filtrate was nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, be inoculated with 3.5g rhizopus, 8.5g red yeast rice
Rice strain, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
Embodiment 3: with embodiment 1, the difference is that,
2) raw material extracts, and weighs 70 grams of Herba Cistanches, 3 grams of STEVIA REBAUDIANA, is placed in extractor, adds water to 10 times of raw material weight
It more than amount, is fully immersed in raw material in water, heats water temperature to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered
Out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered out
Come；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, adds the brown sugar of its quality 10% to mix 105 DEG C of high temperature and goes out
Bacterium 30 minutes, filtering, filtrate was nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, be inoculated with 4g rhizopus, 9g red yeast rice bacterium
Kind, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
Embodiment 4: with embodiment 1, the difference is that,
2) raw material extracts, and weighs 80 grams of Herba Cistanches, 4 grams of STEVIA REBAUDIANA, is placed in extractor, adds water to 10 times of raw material weight
It more than amount, is fully immersed in raw material in water, heats water temperature to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered
Out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered out
Come；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, adds the brown sugar of its quality 10% to mix 105 DEG C of high temperature and goes out
Bacterium 30 minutes, filtering, filtrate was nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, be inoculated with 4.5g rhizopus, 9.5g red yeast rice
Rice strain, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
Embodiment 5: with embodiment 1, the difference is that,
2) raw material extracts, and weighs 90 grams of Herba Cistanches, 5 grams of STEVIA REBAUDIANA, is placed in extractor, adds water to 10 times of raw material weight
It more than amount, is fully immersed in raw material in water, heats water temperature to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered
Out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes, decoction liquor is filtered out
Come；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, adds the brown sugar of its quality 10% to mix 105 DEG C of high temperature and goes out
Bacterium 30 minutes, filtering, filtrate was nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, be inoculated with 5g rhizopus, 10g red yeast rice
Strain, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
Claims (2)
1. a kind of preparation method of Herba Cistanches ferment drink, it is characterised in that specific step is as follows:
1) raw material is cleaned；
2) raw material extracts, and will clean, treated 50-90 grams of Herba Cistanches, 1-5 grams of STEVIA REBAUDIANA, is placed in extractor, adds water to original
To expect 10 times of amounts of weight or more, is fully immersed in raw material in water, heating water temperature is to 100 DEG C or more, after decocting 10-15 minutes,
Decoction liquor is filtered out；Decoction is added water once in 1: 5 ratio, is heated to 100 DEG C or more, after decocting 10-15 minutes, will be decocted
Boil liquid filters out；Decoction liquor merges twice；
3) extracting solution of step 2) is placed in ceramic cylinder with cover, the brown sugar of its quality 10% is added to mix 105 DEG C of high-temperature sterilizations 30
Minute, filtering, filtrate is nutrient solution；
4) the resulting culture solution of step 3) is set and is cooled to 30-32 DEG C in fermentor, be inoculated with 3-5g rhizopus, 8-10g red yeast rice
Strain, rear to be sealed by fermentation 3-5 months, fermentation temperature is 35-37 DEG C to get Herba Cistanches ferment drink.
2. a kind of preparation method of Herba Cistanches ferment drink according to claim 1, it is characterised in that: step 1) cleans original
Material is to heat water temperature by being fully immersed in water after Herba Cistanches, STEVIA REBAUDIANA screening, removal of impurities to 100 DEG C or more, decoct 10-15 points
Clock.
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| CN114617254A (en) * | 2022-04-11 | 2022-06-14 | 江西仁仁健康产业有限公司 | Grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels |
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Application publication date: 20190412 |