CN110583934A - Preparation method of radix ophiopogonis fermented beverage - Google Patents

Preparation method of radix ophiopogonis fermented beverage Download PDF

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CN110583934A
CN110583934A CN201910956278.9A CN201910956278A CN110583934A CN 110583934 A CN110583934 A CN 110583934A CN 201910956278 A CN201910956278 A CN 201910956278A CN 110583934 A CN110583934 A CN 110583934A
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radix ophiopogonis
liquid
malt
wort
water
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CN110583934B (en
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吴菁
闫达中
刘军
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Yichang Sidelin Agricultural Technology Co.,Ltd.
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Wuhan Polytechnic University
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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
    • 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
    • A23V2400/143—Fermentum

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a preparation method of a radix ophiopogonis fermented beverage, which comprises the following steps: mixing malt and distilled water, heating and saccharifying, then carrying out solid-liquid separation to obtain malt saccharification liquid, and adding water to dilute the malt saccharification liquid to obtain malt wort; mixing radix Ophiopogonis with distilled water, boiling, and diluting with water to obtain radix Ophiopogonis decoction; mixing the wort and the radix ophiopogonis decoction, adding skimmed milk powder, inoculating lactobacillus fermentum, and culturing at constant temperature to obtain lactobacillus fermentum seed solution; and mixing the radix ophiopogonis decoction liquid, water and the wort to form a fermentation liquid, inoculating lactobacillus fermentum seed liquid into the fermentation liquid, and fermenting at constant temperature to obtain the radix ophiopogonis fermented beverage. According to the invention, the wort after full saccharification is added into the radix ophiopogonis decoction, and the lactobacillus fermentum is selected as the probiotics for fermentation, so that the prepared radix ophiopogonis fermented beverage is mild in taste, the problems of slight bitter taste and the like of the conventional radix ophiopogonis beverage are effectively solved, and the absorption and utilization of effective components in radix ophiopogonis are facilitated.

Description

Preparation method of radix ophiopogonis fermented beverage
Technical Field
The invention relates to the technical field of food, in particular to the technical field of fermented beverages, and particularly relates to a preparation method of an ophiopogon japonicus fermented beverage.
Background
Radix Ophiopogonis, also known as radix Ophiopogonis, is a health food (health food directory of Wei Ji Wei). Radix Ophiopogonis contains multiple components such as steroidal saponins, carotene, mucilage, amino acids, glucose, sitosterol, stigmasterol, etc. Pharmacological experiments prove that the ophiopogon has the effects of increasing leucocytes, prolonging the existence time of antibodies, improving the immune function and the nucleic acid synthesis rate and promoting the generation of immune substances such as antibodies, complements, interferon, lysozyme and the like. Radix Ophiopogonis has effects of promoting recovery of islet cell function, increasing hepatic glycogen, and reducing blood sugar, and is a common product in Tangyou prescription. A proper amount of radix ophiopogonis is soaked in boiling water to be drunk as tea, so that the symptom of thirst can be effectively relieved.
Most of the existing radix ophiopogonis beverages are made of complex materials or are only prepared by simple leaching, most of the active ingredients are not leached, the active ingredients cannot be fully utilized, some of the active ingredients even have obvious traditional Chinese medicine taste residues, and the radix ophiopogonis beverages are slightly bitter in taste and are not easily accepted by consumers.
Disclosure of Invention
The invention mainly aims to provide a preparation method of an ophiopogon root fermented beverage, aiming at improving the drinking taste of the ophiopogon root beverage.
In order to achieve the purpose, the invention provides a preparation method of an ophiopogon root fermented beverage, which comprises the following steps:
mixing malt and distilled water, heating and saccharifying, then carrying out solid-liquid separation to obtain malt saccharification liquid, and adding water to dilute the malt saccharification liquid to obtain wort;
mixing radix Ophiopogonis with distilled water, boiling, and diluting with water to obtain radix Ophiopogonis decoction;
mixing the wort and the radix ophiopogonis decoction, adding skimmed milk powder, inoculating lactobacillus fermentum, and culturing at constant temperature to obtain lactobacillus fermentum seed solution;
and mixing the radix ophiopogonis decoction, water and the wort to form a to-be-fermented liquid, inoculating lactobacillus fermentum seed liquid into the to-be-fermented liquid, and fermenting at constant temperature to obtain the radix ophiopogonis fermented beverage.
Alternatively, the step of mixing malt with distilled water, heating for mashing, then separating solid from liquid to obtain a malt mash, and diluting the malt mash with water to obtain a wort, comprises:
crushing malt into 100-200 meshes of malt flour, adding distilled water into the malt flour for size mixing, heating to 50-55 ℃, preserving heat for 25-35 min, then heating to 62-67 ℃, preserving heat for saccharification until iodine is qualified, and stopping heating to obtain malt saccharification liquid;
and adding water to dilute the malt saccharification liquid to obtain the wort.
Alternatively, the step of mixing malt with distilled water, heating and saccharifying the mixture, separating solid from liquid to obtain a malt mash, and diluting the malt mash with water to obtain a wort:
the mass ratio of the malt flour to the distilled water is 1: (3-5); and/or the presence of a gas in the gas,
the addition amount of water is 4-6 times of the mass of the malt saccharification liquid.
Optionally, the step of mixing radix ophiopogonis with distilled water, boiling, and then diluting with water to obtain radix ophiopogonis decoction, comprises:
pulverizing radix ophiopogonis into 100-200-mesh radix ophiopogonis pulverized matter, mixing the radix ophiopogonis pulverized matter with distilled water, pulping, and heating and boiling for 50-70 min to obtain an radix ophiopogonis extract;
and (3) adding water to dilute the radix ophiopogonis extract to obtain radix ophiopogonis decoction.
Optionally, after the radix ophiopogonis is crushed into 100-200 meshes of radix ophiopogonis crushed matter, mixing the radix ophiopogonis crushed matter with distilled water, pulping, and then heating and boiling for 50-70 min to obtain the radix ophiopogonis extract, the steps of:
the mass ratio of the radix ophiopogonis crushed material to distilled water is 1: (5-7).
Optionally, the step of diluting the ophiopogon root extract with water to obtain the ophiopogon root decoction comprises the following steps:
the addition amount of the water is 9-11 times of the mass of the radix ophiopogonis extract.
Optionally, after mixing the wort with the radix ophiopogonis decoction, adding skimmed milk powder, inoculating lactobacillus fermentum, and performing constant-temperature culture to obtain lactobacillus fermentum seed solution, wherein the steps of:
the mass ratio of the wort to the radix ophiopogonis decoction is (2-4): 1, the adding mass of the skimmed milk powder is 1-2% of the total mass of the wort and the radix ophiopogonis decoction, and the inoculation amount of the lactobacillus fermentum is 0.5-2% of the total mass of the wort and the radix ophiopogonis decoction;
the culture temperature of the constant-temperature culture is 36.5-37.5 ℃, and the culture time is 16-20 h.
Optionally, the steps of mixing the radix ophiopogonis decoction, water and the wort to form a to-be-fermented liquid, inoculating lactobacillus fermentum seed liquid into the to-be-fermented liquid for constant-temperature fermentation to obtain the radix ophiopogonis fermented beverage are as follows:
the mass ratio of the radix ophiopogonis decoction liquid to the wort in the liquid to be fermented to water is 1: (1-3): (1-2).
Optionally, the steps of mixing the radix ophiopogonis decoction, water and the wort to form a to-be-fermented liquid, inoculating lactobacillus fermentum seed liquid into the to-be-fermented liquid for constant-temperature fermentation to obtain the radix ophiopogonis fermented beverage are as follows:
the inoculation amount of the lactobacillus fermentum seed liquid is 1-3% of the mass of the liquid to be fermented.
Optionally, the steps of mixing the radix ophiopogonis decoction, water and the wort to form a to-be-fermented liquid, inoculating lactobacillus fermentum seed liquid into the to-be-fermented liquid for constant-temperature fermentation to obtain the radix ophiopogonis fermented beverage are as follows:
the fermentation temperature of the constant-temperature fermentation is 36.5-37.5 ℃, and the fermentation time is 45-50 h.
According to the technical scheme provided by the invention, the wort after full saccharification is added into the radix ophiopogonis decoction, and the lactobacillus fermentum is selected as the probiotics for fermentation, so that the prepared radix ophiopogonis fermented beverage is mild in taste, the problems of slight bitter taste and the like of the conventional radix ophiopogonis beverage are effectively solved, and the absorption and utilization of effective components in radix ophiopogonis are facilitated.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of the preparation method of the radix ophiopogonis fermented beverage provided by the invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Most of the existing radix ophiopogonis beverages are made of complex materials or are only prepared by simple leaching, most of the active ingredients are not leached, the active ingredients cannot be fully utilized, some of the active ingredients even have obvious traditional Chinese medicine taste residues, and the radix ophiopogonis beverages are slightly bitter in taste and are not easily accepted by consumers.
In view of this, the invention provides a preparation method of an ophiopogon japonicus fermented beverage, which makes the prepared ophiopogon japonicus fermented beverage have better drinking taste and be more easily accepted by consumers by selecting fermentation raw materials and strains, and fig. 1 shows an embodiment of the preparation method of the ophiopogon japonicus fermented beverage provided by the invention. Referring to fig. 1, in this embodiment, the preparation method of the pericarpium citri reticulatae flavor fermentation raw material includes the following steps:
step S10, mixing malt and distilled water, heating and saccharifying, then carrying out solid-liquid separation to obtain malt saccharification liquid, and adding water to dilute the malt saccharification liquid to obtain malt wort;
in the heating saccharification of the malt, in order to improve the saccharification effect of the malt, the powdery malt is preferably selected as a raw material and is boiled by adding water, the powdery malt can be directly purchased from the market or can be obtained by crushing the malt, and in the embodiment, a mode of crushing the malt into malt powder and then mixing the malt powder with distilled water for heating saccharification is selected, so that the raw material cost is saved. Specifically, in the practical operation process of the present embodiment, step S10 may be performed according to the following steps:
step S11, crushing malt into 100-200 mesh malt powder, adding distilled water into the malt powder for size mixing, heating to 50-55 ℃ and preserving heat for 25-35 min, then heating to 62-67 ℃ and preserving heat for saccharification until iodine is qualified, and stopping heating to obtain malt saccharification liquid;
and step S12, adding water into the malt saccharification liquid for dilution to obtain the wort.
Crushing malt by mechanical crushing and the like, sieving the crushed malt with a 100-200-mesh sieve to obtain malt flour with the grain size of 100-200 meshes correspondingly, and mixing the malt flour with distilled water for size mixing; heating to 50-55 ℃ and preserving heat for 25-35 min, heating to 62-67 ℃ and preserving heat for saccharification until iodine is qualified, and stopping heating, wherein iodine is qualified, namely, a saccharified product does not change color when meeting starch, which indicates that the starch is completely decomposed, and preserving heat for 25-35 min after heating to 62-67 ℃; and then adding water to dilute the obtained malt saccharification liquid to obtain the wort.
Preferably, when the malt flour is mixed with distilled water for size mixing, the mass of the malt flour is at least not less than that of the malt flour, based on the fact that the malt flour is fully dispersed in water and does not agglomerate, and more preferably, the mass ratio of the malt flour to the distilled water is 1: (3-5), so that the malt mash obtained after sufficient heating and mashing has good quality and appropriate consistency. Further, when the malt saccharification liquid is diluted by adding water, the adding amount of the water is 4-6 times, more preferably 5 times of the mass of the malt saccharification liquid, and then the volume is constant for standby.
Step S20, mixing radix Ophiopogonis with distilled water, boiling, and diluting with water to obtain radix Ophiopogonis decoction;
when the radix ophiopogonis decoction is prepared, in order to fully extract the effective components in the radix ophiopogonis, the powdered radix ophiopogonis is preferably selected as a raw material and added with water for decoction, the powdered radix ophiopogonis can be directly purchased from the market and can also be obtained by crushing the radix ophiopogonis, and a mode of crushing the radix ophiopogonis into crushed radix ophiopogonis and then adding water for decoction is selected in the embodiment, so that the raw material cost is saved. Specifically, in the practical operation process of the present embodiment, step S20 may be performed according to the following steps:
step S21, after the radix ophiopogonis is crushed into 100-200 meshes of radix ophiopogonis crushed matter, mixing the radix ophiopogonis crushed matter with distilled water, pulping, and then heating and boiling for 50-70 min to obtain an radix ophiopogonis extract;
step S22, adding water to dilute the radix Ophiopogonis extract to obtain radix Ophiopogonis decoction.
Crushing the dwarf lilyturf tuber by a mechanical crushing mode and the like, sieving the crushed dwarf lilyturf tuber by a sieve with 100 to 200 meshes to obtain crushed dwarf lilyturf tuber with the particle size of 100 to 200 meshes correspondingly, and mixing the crushed dwarf lilyturf tuber with distilled water for size mixing; and then heating and boiling for 50-70 min, cooling to obtain the radix ophiopogonis extract, and finally adding water for dilution to obtain radix ophiopogonis decoction.
Preferably, when the radix ophiopogonis crushed material is mixed with distilled water for size mixing, the mass of the radix ophiopogonis crushed material is at least not less than the mass of the radix ophiopogonis crushed material, based on the fact that the radix ophiopogonis crushed material is fully dispersed in water and does not agglomerate, and more preferably, the mass ratio of the malt flour to the distilled water is 1: (5-7), so that the effective components in the radix ophiopogonis can be fully extracted through the boiling process. Further, when the radix ophiopogonis extract is diluted by adding water, the adding amount of the water is 9-11 times, more preferably 10 times, of the quality of the radix ophiopogonis extract, and then the volume is determined for later use.
Step S30, mixing the wort and the radix ophiopogonis decoction, adding skimmed milk powder, inoculating lactobacillus fermentum, and culturing at constant temperature to obtain lactobacillus fermentum seed solution;
after the wort and the radix ophiopogonis decoction are respectively prepared in the steps S10 and S20, the wort and the radix ophiopogonis decoction are mixed with a proper amount of water to prepare a fermentation solution to be fermented, then a seed solution of Lactobacillus fermentum (a strain list which can be used for food, No. 2010) is inoculated into the fermentation solution, and constant-temperature fermentation is carried out, so that the radix ophiopogonis fermented beverage can be obtained, wherein the parameters for preparing the Lactobacillus fermentum seed solution are set as follows: the mass ratio of the wort to the radix ophiopogonis decoction is (2-4): 1, the adding mass of the skimmed milk powder is 1-2% of the total mass of the wort and the radix ophiopogonis decoction, and the inoculation amount of the lactobacillus fermentum is 0.5-2% of the total mass of the wort and the radix ophiopogonis decoction; the culture temperature of the constant-temperature culture is 36.5-37.5 ℃, and the culture time is 16-20 h.
Specifically, in this example, a lactobacillus fermentum seed liquid was prepared as follows: (1) preparing a first-stage seed solution: inoculating single colonies into an MRS culture medium by using a gun head on a clean bench, uniformly stirring to uniformly distribute the single colonies in the culture medium, and then sealing and placing in an incubator at 37 ℃ for culturing for 18 h; (2) preparing a secondary seed solution: mixing radix Ophiopogonis decoction and succus Hordei Germinatus at a mass ratio of 1:3 to obtain a mixture, adding 1.5% skimmed milk powder and 1% first-stage seed solution into the mixture, sealing, and culturing in 37 deg.C incubator for 18 h. Wherein the formula of the MRS culture medium is as follows: 10.0g of peptone, 10.0g of beef extract, 5.0g of yeast extract, 2.0g of diammonium hydrogen citrate, 20.0g of glucose, 801.0 mL of tween, 5.0g of sodium acetate, 2.0g of dipotassium hydrogen phosphate, 0.58g of magnesium sulfate, 0.25g of manganese sulfate, 18.0g of agar and 1000mL of distilled water, wherein the pH value of the MRS culture medium is 6.2-6.6.
Step S40, mixing the radix ophiopogonis decoction, water and the wort to form a to-be-fermented liquid, inoculating lactobacillus fermentum seed liquid into the to-be-fermented liquid, and fermenting at constant temperature to obtain the radix ophiopogonis fermented beverage.
When the components of the liquid to be fermented are added in different proportions, the drinking taste and flavor of the finally fermented radix ophiopogonis beverage are greatly affected, for example, when the radix ophiopogonis decoction is added too much, the prepared radix ophiopogonis fermented beverage is easy to have the bitter taste of radix ophiopogonis and has poor sweet taste; when the amount of wort added is increased, although the bitterness of Ophiopogon japonicus is reduced, the resultant fermented Ophiopogon japonicus beverage is likely to be more sour. Therefore, the adding proportion of the components in the liquid to be fermented needs to be designed reasonably to obtain the radix ophiopogonis fermented beverage with good drinking taste and flavor, and in this embodiment, the adding proportion is preferably as follows: the mass ratio of the radix ophiopogonis decoction liquid to the wort in the liquid to be fermented to water is 1: (1-3): (1-2).
Further, after the liquid to be fermented is prepared, the inoculation amount of the lactobacillus fermentum seed liquid is 1-3% of the mass of the liquid to be fermented, and more preferably 2%; and then fermenting for 45-50 h at the constant temperature of 36.5-37.5 ℃, and after the fermentation is finished, performing pasteurization and removing residual bacteria to obtain the radix ophiopogonis fermented beverage.
According to the technical scheme provided by the invention, the wort after full saccharification is added into the radix ophiopogonis decoction, and the lactobacillus fermentum is selected as the probiotics for fermentation, so that the nutrition and the effective components of the radix ophiopogonis can be fully extracted and retained, the prepared radix ophiopogonis fermented beverage is mild in taste, the problems of slight bitter taste and the like of the conventional radix ophiopogonis beverage are effectively solved, and the absorption and utilization of the effective components in the radix ophiopogonis are facilitated. In addition, after the radix ophiopogonis fermented beverage is prepared through the steps, the flavor and the taste of the beverage can be adjusted by adding a proper amount of sweeteners such as sugar or syrup and the like, so that more market demands can be met.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Crushing malt and sieving the crushed malt with a 100-mesh sieve to obtain malt powder; then mixing the malt flour with distilled water according to the ratio of 1:4, mixing and size mixing, heating to 52 ℃ and preserving heat for 30min, then heating to 65 ℃ and preserving heat for saccharification for 30min, and stopping heating after iodine is detected to be qualified to obtain malt saccharification liquid; and finally, adding water into the malt saccharification liquid according to the proportion of 5 times of the malt saccharification liquid by mass to prepare the wort for later use.
(2) Pulverizing radix Ophiopogonis, and sieving with 100 mesh sieve to obtain radix Ophiopogonis pulverized material; and mixing the radix ophiopogonis crushed material with distilled water according to the weight ratio of 1: 6, mixing, pulping, heating and boiling for 60min to obtain radix Ophiopogonis extract; and finally, diluting the radix ophiopogonis extract with water according to the proportion of 10 times of the mass of the radix ophiopogonis extract to prepare radix ophiopogonis decoction for later use.
(3) Inoculating lactobacillus single colony fermented on an ultra-clean workbench into an MRS culture medium by using a gun head, uniformly stirring to uniformly distribute the single colony in the culture medium, and then sealing and placing in an incubator at 37 ℃ for culturing for 18h to prepare a first-level seed solution; preparing a mixed solution from the radix ophiopogonis decoction and the wort according to the mass ratio of 1:3, adding 1.5% of skimmed milk powder and 1% of primary seed liquid into the mixed solution according to the mass of the mixed solution, sealing and placing in an incubator at 37 ℃ for culturing for 18h again to obtain the lactobacillus fermentum seed liquid for later use.
(4) Taking the radix ophiopogonis decoction liquid prepared in the step (2), distilled water and the wort prepared in the step (1), and mixing the raw materials according to the ratio of 1: 1: 1 to prepare a liquid to be fermented; then inoculating Lactobacillus fermentum seed liquid into the liquid to be fermented according to the inoculation amount of 2%, fermenting at the constant temperature of 37 ℃ for 48h, pasteurizing and removing residual bacteria after fermentation is finished, and obtaining the radix ophiopogonis fermented beverage.
Example 2
(1) Crushing malt and sieving the crushed malt with a 120-mesh sieve to obtain malt powder; then mixing the malt flour with distilled water according to the ratio of 1:3, mixing and size mixing, heating to 50 ℃ and preserving heat for 35min, then heating to 62 ℃ and preserving heat for saccharification for 35min, and stopping heating after iodine is detected to be qualified to obtain malt saccharification liquid; and finally, adding water into the malt saccharification liquid for dilution according to the proportion of 4 times of the malt saccharification liquid by mass to prepare the wort for later use.
(2) Pulverizing radix Ophiopogonis, and sieving with 140 mesh sieve to obtain radix Ophiopogonis pulverized material; and mixing the radix ophiopogonis crushed material with distilled water according to the weight ratio of 1: 5, mixing, pulping, heating and boiling for 50min to obtain the ophiopogon root extract; and finally, adding water into the radix ophiopogonis extract according to the proportion of 11 times of the weight of the radix ophiopogonis extract to dilute the radix ophiopogonis extract to obtain radix ophiopogonis decoction liquid for later use.
(3) Inoculating lactobacillus single colony fermented in MRS culture medium with a gun head on a clean bench, stirring to distribute the single colony in the culture medium, sealing, and culturing in an incubator at 36.5 deg.C for 18h to obtain first-stage seed solution; mixing the radix Ophiopogonis decoction and the wort according to the mass ratio of 1:2 to obtain a mixed solution, adding 1% of skimmed milk powder and 0.5% of the first-stage seed solution into the mixed solution according to the mass of the mixed solution, sealing, and culturing in an incubator at 36.5 deg.C for 20h to obtain the seed solution of Lactobacillus fermentum.
(4) Taking the radix ophiopogonis decoction liquid prepared in the step (2), distilled water and the wort prepared in the step (1), and mixing the raw materials according to the ratio of 1: 2: 1 to prepare a liquid to be fermented; then inoculating Lactobacillus fermentum seed liquid into the liquid to be fermented according to the inoculation amount of 1%, fermenting at the constant temperature of 36.5 ℃ for 50h, pasteurizing and removing residual bacteria after fermentation is finished, and obtaining the radix ophiopogonis fermented beverage.
Example 3
(1) Crushing malt and sieving the crushed malt with a 170-mesh sieve to obtain malt powder; then mixing the malt flour with distilled water according to the ratio of 1: 5, mixing and size mixing, heating to 55 ℃ and keeping the temperature for 25min, then heating to 67 ℃ and keeping the temperature for saccharifying for 25min, and stopping heating after iodine is detected to be qualified to obtain malt saccharification liquid; and finally, adding water into the malt saccharification liquid to dilute according to the proportion of 6 times of the malt saccharification liquid by mass, so as to prepare the wort for later use.
(2) Pulverizing radix Ophiopogonis, and sieving with 140 mesh sieve to obtain radix Ophiopogonis pulverized material; and mixing the radix ophiopogonis crushed material with distilled water according to the weight ratio of 1: 7, mixing and pulping, heating and boiling for 70min to obtain an ophiopogon root extract; and finally, adding water into the radix ophiopogonis extract according to the proportion of 9 times of the weight of the radix ophiopogonis extract to dilute the radix ophiopogonis extract to obtain radix ophiopogonis decoction liquid for later use.
(3) Inoculating lactobacillus single colony fermented in MRS culture medium with a gun head on a clean bench, stirring to distribute the single colony in the culture medium, sealing, and culturing in an incubator at 37.5 deg.C for 18h to obtain first-stage seed solution; preparing a mixed solution from the radix ophiopogonis decoction and the wort according to the mass ratio of 1:4, adding 2% of skimmed milk powder and 2% of primary seed liquid into the mixed solution according to the mass of the mixed solution, sealing and placing in an incubator at 37.5 ℃ for culturing for 16h again to obtain the lactobacillus fermentum seed liquid for later use.
(4) Taking the radix ophiopogonis decoction liquid prepared in the step (2), distilled water and the wort prepared in the step (1), and mixing the raw materials according to the ratio of 1: 3: 2 to obtain a liquid to be fermented; then inoculating Lactobacillus fermentum seed liquid into the liquid to be fermented according to the inoculation amount of 3 percent, fermenting for 45 hours at the constant temperature of 37.5 ℃, pasteurizing and removing residual bacteria after the fermentation is finished, thus preparing the radix ophiopogonis fermented beverage.
Example 4
(1) Crushing malt and sieving the crushed malt with a 200-mesh sieve to obtain malt powder; then mixing the malt flour with distilled water according to the ratio of 1: 3.5, heating to 53 ℃, preserving heat for 27min, then heating to 64 ℃, preserving heat for saccharification for 32min, and stopping heating after iodine is detected to be qualified to obtain malt saccharification liquid; and finally, adding water into the malt mash according to the proportion of 4.5 times of the mass of the malt mash to dilute the malt mash so as to prepare the malt juice for later use.
(2) Pulverizing radix Ophiopogonis, and sieving with 200 mesh sieve to obtain radix Ophiopogonis pulverized material; and mixing the radix ophiopogonis crushed material with distilled water according to the weight ratio of 1: 6.5, mixing, pulping, heating and boiling for 65min to obtain radix Ophiopogonis extract; and finally, diluting the radix ophiopogonis extract with water according to the proportion of 10 times of the mass of the radix ophiopogonis extract to prepare radix ophiopogonis decoction for later use.
(3) Inoculating lactobacillus single colony fermented on an ultra-clean workbench into an MRS culture medium by using a gun head, uniformly stirring to uniformly distribute the single colony in the culture medium, and then sealing and placing in an incubator at 37 ℃ for culturing for 18h to prepare a first-level seed solution; preparing a mixed solution from the radix ophiopogonis decoction and the wort according to the mass ratio of 1:3, adding 1.5% of skimmed milk powder and 1% of primary seed liquid into the mixed solution according to the mass of the mixed solution, sealing and placing in an incubator at 37 ℃ for culturing for 18h again to obtain the lactobacillus fermentum seed liquid for later use.
(4) Taking the radix ophiopogonis decoction liquid prepared in the step (2), distilled water and the wort prepared in the step (1), and mixing the raw materials according to the ratio of 1: 2: 2 to obtain a liquid to be fermented; then inoculating Lactobacillus fermentum seed liquid into the liquid to be fermented according to the inoculation amount of 1.5%, fermenting at the constant temperature of 36.8 ℃ for 49h, pasteurizing and removing residual bacteria after fermentation is finished, and obtaining the radix ophiopogonis fermented beverage.
Example 5
(1) Crushing malt and sieving the crushed malt with a 120-mesh sieve to obtain malt powder; then mixing the malt flour with distilled water according to the ratio of 1: 4.5, heating to 51 ℃, preserving heat for 33min, then heating to 66 ℃, preserving heat for saccharification for 26min, and stopping heating after iodine is detected to be qualified to obtain malt saccharification liquid; and finally, adding water into the malt mash according to the proportion of 5.5 times of the mass of the malt mash to dilute the malt mash so as to prepare the malt juice for later use.
(2) Pulverizing radix Ophiopogonis, and sieving with 170 mesh sieve to obtain radix Ophiopogonis pulverized material; and mixing the radix ophiopogonis crushed material with distilled water according to the weight ratio of 1: 5.5, mixing, pulping, heating and boiling for 55min to obtain radix Ophiopogonis extract; and finally, diluting the radix ophiopogonis extract with water according to the proportion of 10 times of the mass of the radix ophiopogonis extract to prepare radix ophiopogonis decoction for later use.
(3) Inoculating lactobacillus single colony fermented on an ultra-clean workbench into an MRS culture medium by using a gun head, uniformly stirring to uniformly distribute the single colony in the culture medium, and then sealing and placing in an incubator at 37 ℃ for culturing for 18h to prepare a first-level seed solution; preparing a mixed solution from the radix ophiopogonis decoction and the wort according to the mass ratio of 1:3, adding 1.5% of skimmed milk powder and 1% of primary seed liquid into the mixed solution according to the mass of the mixed solution, sealing and placing in an incubator at 37 ℃ for culturing for 18h again to obtain the lactobacillus fermentum seed liquid for later use.
(4) Taking the radix ophiopogonis decoction liquid prepared in the step (2), distilled water and the wort prepared in the step (1), and mixing the raw materials according to the ratio of 1: 2.5: 1.5 to prepare a liquid to be fermented; then inoculating Lactobacillus fermentum seed liquid into the liquid to be fermented according to the inoculation amount of 2.5%, fermenting at the constant temperature of 37.2 ℃ for 46h, pasteurizing and removing residual bacteria after fermentation is finished, and obtaining the radix ophiopogonis fermented beverage.
Comparative example 1
The procedure was the same as in example 1, except that Lactobacillus fermentum (Lactobacillus fermentum) was replaced with Lactobacillus gasseri (Lactobacillus gasseri).
Comparative example 2
The procedure was as in example 1, except that Lactobacillus fermentum (Lactobacillus fermentum) was replaced with Streptococcus thermophilus (Streptococcus thermophilus).
Comparative example 3
The procedure was the same as in example 1, except that the fermentation temperature after the addition of the Lactobacillus fermentum seed liquid was adjusted to 28 ℃.
Comparative example 4
The procedure was the same as in example 1, except that the fermentation temperature after the addition of the Lactobacillus fermentum seed liquid was adjusted to 42 ℃.
The sensory characteristics of the fermented beverage of ophiopogon japonicus obtained by selecting different fermentation strains and different fermentation temperatures for fermentation are evaluated as shown in table 1 below.
TABLE 1 organoleptic properties of fermented radix Ophiopogonis beverages prepared with different fermentation strains and different fermentation temperatures
As is clear from the organoleptic properties shown in Table 1, the radix Ophiopogonis fermented beverage prepared by selecting Lactobacillus fermentum as the fermentation strain and fermenting at 37 deg.C in the examples of the present invention has better comprehensive organoleptic properties.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.

Claims (10)

1. The preparation method of the radix ophiopogonis fermented beverage is characterized by comprising the following steps of:
mixing malt and distilled water, heating and saccharifying, then carrying out solid-liquid separation to obtain malt saccharification liquid, and adding water to dilute the malt saccharification liquid to obtain wort;
mixing radix Ophiopogonis with distilled water, boiling, and diluting with water to obtain radix Ophiopogonis decoction;
mixing the wort and the radix ophiopogonis decoction, adding skimmed milk powder, inoculating lactobacillus fermentum, and culturing at constant temperature to obtain lactobacillus fermentum seed solution;
and mixing the radix ophiopogonis decoction, water and the wort to form a to-be-fermented liquid, inoculating lactobacillus fermentum seed liquid into the to-be-fermented liquid, and fermenting at constant temperature to obtain the radix ophiopogonis fermented beverage.
2. The method of preparing a fermented beverage of radix Ophiopogonis according to claim 1, wherein the step of mixing malt with distilled water, saccharifying by heating, separating solid from liquid to obtain a malt mash, and diluting the malt mash with water to obtain a wort comprises:
crushing malt into 100-200 meshes of malt flour, adding distilled water into the malt flour for size mixing, heating to 50-55 ℃, preserving heat for 25-35 min, then heating to 62-67 ℃, preserving heat for saccharification until iodine is qualified, and stopping heating to obtain malt saccharification liquid;
and adding water to dilute the malt saccharification liquid to obtain the wort.
3. The method for preparing a fermented beverage of radix Ophiopogonis according to claim 1, wherein the step of mixing malt with distilled water, saccharifying by heating, separating solid from liquid to obtain a malt mash, and diluting the malt mash with water to obtain a wort comprises:
the mass ratio of the malt flour to the distilled water is 1: (3-5); and/or the presence of a gas in the gas,
the addition amount of water is 4-6 times of the mass of the malt saccharification liquid.
4. The method for preparing the radix ophiopogonis fermented beverage as claimed in claim 1, wherein the step of boiling the radix ophiopogonis mixed with distilled water and then diluting the mixture with water to obtain the radix ophiopogonis boiled liquid comprises the following steps:
pulverizing radix ophiopogonis into 100-200-mesh radix ophiopogonis pulverized matter, mixing the radix ophiopogonis pulverized matter with distilled water, pulping, and heating and boiling for 50-70 min to obtain an radix ophiopogonis extract;
and (3) adding water to dilute the radix ophiopogonis extract to obtain radix ophiopogonis decoction.
5. The method for preparing the radix ophiopogonis fermented beverage according to claim 4, wherein the step of obtaining the radix ophiopogonis extract comprises the following steps of crushing radix ophiopogonis into 100-200-mesh radix ophiopogonis crushed materials, mixing the crushed radix ophiopogonis crushed materials with distilled water, pulping, heating and boiling for 50-70 min:
the mass ratio of the radix ophiopogonis crushed material to distilled water is 1: (5-7).
6. The method for preparing the radix ophiopogonis fermented beverage as claimed in claim 4, wherein the step of diluting the radix ophiopogonis extract with water to obtain radix ophiopogonis decoction comprises the following steps:
the addition amount of the water is 9-11 times of the mass of the radix ophiopogonis extract.
7. The method for preparing the fermented beverage of radix ophiopogonis according to claim 1, wherein the step of mixing the wort with the decoction of radix ophiopogonis, adding skimmed milk powder, inoculating lactobacillus fermentum, culturing at constant temperature, and preparing lactobacillus fermentum seed solution comprises:
the mass ratio of the wort to the radix ophiopogonis decoction is (2-4): 1, the adding mass of the skimmed milk powder is 1-2% of the total mass of the wort and the radix ophiopogonis decoction, and the inoculation amount of the lactobacillus fermentum is 0.5-2% of the total mass of the wort and the radix ophiopogonis decoction;
the culture temperature of the constant-temperature culture is 36.5-37.5 ℃, and the culture time is 16-20 h.
8. The method for preparing the radix ophiopogonis fermented beverage according to claim 1, wherein the step of mixing the radix ophiopogonis decoction, water and the wort to form a fermentation solution to be fermented, inoculating lactobacillus fermentum seed solution into the fermentation solution to be fermented, and performing constant-temperature fermentation to obtain the radix ophiopogonis fermented beverage comprises the following steps:
the mass ratio of the radix ophiopogonis decoction liquid to the wort in the liquid to be fermented to water is 1: (1-3): (1-2).
9. The method for preparing the radix ophiopogonis fermented beverage according to claim 1, wherein the step of mixing the radix ophiopogonis decoction, water and the wort to form a fermentation solution to be fermented, inoculating lactobacillus fermentum seed solution into the fermentation solution to be fermented, and performing constant-temperature fermentation to obtain the radix ophiopogonis fermented beverage comprises the following steps:
the inoculation amount of the lactobacillus fermentum seed liquid is 1-3% of the mass of the liquid to be fermented.
10. The method for preparing the radix ophiopogonis fermented beverage according to claim 1, wherein the step of mixing the radix ophiopogonis decoction, water and the wort to form a fermentation solution to be fermented, inoculating lactobacillus fermentum seed solution into the fermentation solution to be fermented, and performing constant-temperature fermentation to obtain the radix ophiopogonis fermented beverage comprises the following steps:
the fermentation temperature of the constant-temperature fermentation is 36.5-37.5 ℃, and the fermentation time is 45-50 h.
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CN103316301A (en) * 2013-07-02 2013-09-25 安徽省康美来大别山生物科技有限公司 Method for removing bitter taste of turmeric
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CN109527144A (en) * 2017-09-22 2019-03-29 勐海茶业有限责任公司 A kind of cereal Pu'er tea mixed fermentation beverage and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101632456A (en) * 2009-02-22 2010-01-27 王怀能 Dwarf lilyturf drink and preparation method of nutrient solution thereof
CN103316301A (en) * 2013-07-02 2013-09-25 安徽省康美来大别山生物科技有限公司 Method for removing bitter taste of turmeric
CN106234894A (en) * 2016-07-30 2016-12-21 南京正宽医药科技有限公司 A kind of lactobacillus beverage
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