CN111528317A - Preparation method of ecological dragon fruit juice herbal tea beverage - Google Patents
Preparation method of ecological dragon fruit juice herbal tea beverage Download PDFInfo
- Publication number
- CN111528317A CN111528317A CN202010275910.6A CN202010275910A CN111528317A CN 111528317 A CN111528317 A CN 111528317A CN 202010275910 A CN202010275910 A CN 202010275910A CN 111528317 A CN111528317 A CN 111528317A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- juice
- herbal tea
- mixing
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- 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 relates to the technical field of processing dragon fruit juice, in particular to a preparation method of an ecological dragon fruit juice herbal tea beverage, which comprises the steps of mixing dragon fruit pulp juice, dragon fruit peel juice, immortal grass juice, herbal tea, a sweetening agent and an acidulant, homogenizing, carrying out high-temperature instantaneous sterilization, cooling, inoculating compound lactobacillus reinforced by traditional Chinese medicines for fermentation, centrifuging, filtering, and finally carrying out fence technology or high-temperature instantaneous sterilization and can sealing to obtain the ecological dragon fruit juice herbal tea beverage; the whole preparation method effectively improves the quality and the health care effect of the beverage.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of processing of dragon fruit juice, and particularly relates to a preparation method of an ecological dragon fruit juice herbal tea beverage.
[ background of the invention ]
The herbal tea is a general name of traditional Chinese herbal medicine plant beverage, the Guangdong herbal tea is a representative of Chinese traditional herbal tea culture, the herbal tea is a beverage prepared by decocting Chinese herbal medicines with cold and cool properties and capable of relieving internal heat of a human body, so that discomfort symptoms such as summer heat in summer, excessive stay up in the night or excessive operation on liver fire rise or throat pain caused by dry winter can be eliminated, and the herbal tea is neither cold nor tea. The beverage is prepared by decocting a compound herbal medicine or a single indigenous herbal medicine commonly used in folks in Guangdong, hong Kong and Macao, and the Chinese herbal medicine with cold and cool property and capable of relieving internal heat is taken as the beverage to eliminate the disorder symptoms such as summer heat in summer or throat pain caused by dry winter. The herbal tea is a beverage which is edible and summarized by taking Chinese herbal medicines as raw materials according to local climate, water and soil characteristics and in the process of preventing diseases and health care for a long time by taking the health preserving theory of traditional Chinese medicine as guidance. It has specific terms to guide people to drink daily, and has no dosage limitation and no need of doctor's instruction list.
However, the herbal tea is not suitable for people to drink, the taste of the herbal tea has the herbal medicine taste and is sweet, and many consumers feel that the herbal tea drinks sugar water; at present, there are few reports about pitaya juice herbal tea because the processing method of herbal tea used for directly processing juice can damage nutrient elements and greatly reduce the taste; for example, processing dragon fruit juice by a traditional boiling method can cause loss and oxidation of nutrients and active substances in the dragon fruit, so that the quality is reduced; such as cooking or squeezing, the juice is easy to deteriorate and lose nutrition; if the juice and the herbal tea are directly and simply mixed, the juice and the herbal tea are layered, and the taste is greatly reduced; therefore, in order to solve the technical problems of no nutrition loss, deterioration, layering, bad taste, loss of antioxidant health care function and the like in the process of processing the dragon fruits into the herbal tea beverage, a novel preparation method of the dragon fruit juice herbal tea beverage is needed.
[ summary of the invention ]
In view of the above, there is a need for an ecological dragon fruit juice herbal tea beverage, which can solve the technical problems of nutrition loss, deterioration, layering, bad taste and loss of antioxidant health care function of dragon fruit during processing into herbal tea beverage.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of a dragon fruit juice herbal tea beverage comprises the steps of mixing dragon fruit pulp juice, dragon fruit peel juice, immortal grass juice, herbal tea of traditional Chinese medicines, a sweetening agent and a sour agent, homogenizing at 10000r/min for 2min, instantly sterilizing at 120-121 ℃ for 0.5-1.0min, cooling, inoculating compound lactobacillus, and reacting at 40-42 ℃ for 18-20h to obtain a mixed fermentation substrate; centrifuging at 5000-; the product pH was < 4.5.
Further, the preparation of the compound lactic acid bacteria comprises the following steps:
(1) inoculating a single strain into an activation culture medium according to the inoculation amount of 1mg/L to obtain an activation bacterial liquid; the preparation method of the activation culture medium comprises the following steps: mixing 26g of MRS culture medium and 7.2g of NB culture medium, dissolving in distilled water, and adding water to 1L to obtain the final product; the pH value is 5.5-7.0;
(2) inoculating 3mL of the activated bacterial liquid obtained in the step (1) into an enhanced culture medium to obtain an enhanced bacterial liquid; the preparation method of the intensified culture medium comprises the following steps: preparing a base culture medium from the starch composition solution and an NB culture medium according to the volume ratio of 1: 1; adding 3-6 mL/L of the Chinese medicinal mixed concentrated solution, mixing, and adjusting pH of the culture medium to 5.5-7.0;
(3) mixing the reinforced bacterial liquid obtained in the step (2) according to an equal volume ratio to obtain the compound lactic acid bacteria;
further, the starch of the starch composition solution in the step (2) is prepared from rice flour solution, flour solution and corn flour solution according to the volume ratio of 1:1: 1.
The preparation method of the corn flour liquid comprises the following steps: mixing corn flour and distilled water according to the mass ratio of 2:200-300, boiling, and filtering with 80 meshes to obtain the corn flour; the preparation method of the rice flour liquid comprises the following steps: mixing the rice flour with distilled water according to the mass ratio of 2:200-300, boiling, and filtering with 80 meshes to obtain the rice flour; the preparation method of the flour liquid comprises the following steps: mixing the flour and distilled water according to the mass ratio of 2:200-300, boiling, and filtering with 80 meshes to obtain the wheat flour.
Further, the single bacterial species in step (1) is selected from the following components: lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium adolescentis (Bifidobacterium adolescentis) and Lactobacillus paracasei (Lactobacillus paracasei) are activated, strengthened and mixed uniformly according to the volume ratio to prepare the Lactobacillus acidophilus (Lactobacillus acidophilus). Wherein the effective viable count of Lactobacillus acidophilus, Bifidobacterium adolescentis and Lactobacillus paracasei are all2.0×109cfu/g。
Further, the traditional Chinese medicine of the traditional Chinese medicine mixed concentrated solution is a traditional Chinese medicine concentrated solution of medlar, rhodiola rosea and red yeast rice; the preparation method comprises the following steps: mixing single Chinese medicine with distilled water at a mass ratio of 2: 200-; mixing the centrifuged precipitate with distilled water again, repeating the preparation method of the Chinese medicinal concentrated solution I to extract Chinese medicinal concentrated solution II, and mixing the Chinese medicinal concentrated solution I and Chinese medicinal concentrated solution II to obtain corresponding Chinese medicinal concentrated solutions of fructus Lycii, radix Rhodiolae and red rice; and then mixing the medlar, the rhodiola rosea and the red yeast rice traditional Chinese medicine concentrated solution according to the equal volume ratio to obtain the traditional Chinese medicine mixed concentrated solution.
Further, the preparation method of the immortal grass juice comprises the following steps: mixing the Mesona chinensis Benth with water at a mass ratio of 5:200-300, boiling, keeping boiling state for 30-40min, and centrifuging at 5000r/min for 15-20min to obtain Mesona chinensis Benth juice.
Further, the preparation method of the herbal and traditional Chinese medicine herbal tea comprises the following steps: weighing fresh herba Menthae, flos Lonicerae, flos Chrysanthemi, Glycyrrhrizae radix and herba Taraxaci according to the mass ratio of 1:1-3:1-3:1-3: 1-3; then mixing according to the solid-liquid mass ratio of 5:200 and 300, boiling, and keeping the boiling state for 30-40 min; centrifuging at 5000r/min for 15-20min to obtain herbal tea.
Further, the preparation method of the pitaya peel juice comprises the following steps: mincing dragon fruit peel, adding cellulase, reacting at 37 ℃ for 1-2 h, adding 3-5 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit peel juice; the centrifugation condition of the pitaya peel is 5000r/min and 20 min; the enzyme activity unit of the cellulase is 1000-1500U/g, and the addition amount is 3-5 g/L.
Further, the preparation method of the dragon fruit gravy comprises the following steps: cutting and peeling dragon fruit, mincing pulp, adding 3-5 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit meat juice; centrifuging the pulp of Pitaya at 5000r/min for 20 min.
Further, the sour agent is corresponding fruit juice prepared by juicing, centrifuging and filtering corresponding fruits.
Further, the fence technology sterilization method comprises the following steps: performing ultraviolet sterilization after pasteurization, and then performing modified atmosphere preservation.
Further, the pasteurization method is to sterilize at the temperature of 62-65 ℃ for 32-35 min.
Further, the wavelength of the ultraviolet sterilization is 255-265nm, and the time is 20-30 min.
Further, said modified atmosphere preservation replaces oxygen (O) with nitrogen2) Reaching 99 percent.
Further, after being sealed, the can be stored in shade at 25-30 ℃ for 18 months.
The dragon fruit juice herbal tea beverage comprises the following components in percentage by volume: 30-40% of dragon fruit pulp juice, 10-20% of dragon fruit peel juice, 15-20% of immortal grass juice, 3-5% of herbal tea, 6-10% of compound lactic acid bacteria, 8-12% of sour agent, and the balance of water, and in addition, 10-15g/100mL of sweetening agent is also included;
wherein the sweetener is one or more of glucose and/or white sugar.
Wherein the sour agent is selected from one or more of lemon juice, orange juice and/or passion fruit juice.
The application also provides the application of the dragon fruit juice herbal tea beverage in the antioxidation health care function.
The invention has the following beneficial effects:
1. the fruit juice herbal tea beverage is characterized in that a corresponding processing route is designed according to the characteristics of dragon fruit juice in the processing process; although the dragon fruit juice is cool, the dragon fruit juice contains high glucose, vegetable protein and betacyanin components, so that bacteria are easy to breed at room temperature, and the quality guarantee period is short, so that the applicant ferments the dragon fruit juice by adding activated probiotics; after being activated by traditional Chinese medicines, the probiotics have improved viable count and enhanced functional activity, and can stimulate bacteria of the genus lactobacillus to generate extracellular polysaccharide, the extracellular polysaccharide has bacteriostasis, can inhibit the growth of other bacteria and promote the probiotics to form dominant bacteria, and the extracellular polysaccharide also has stronger oxidation resistance, so that the health-care function of the dragon fruit juice herbal tea beverage can be improved; in order to effectively improve the quality of the dragon fruit juice, the applicant also adds the mesona chinensis benth juice which contains rich mesona chinensis benth polysaccharide, has certain gelatinization property and combines with the emulsification property of extracellular polysaccharide, so that the dragon fruit juice is more uniform, the product appearance is not influenced by layering and precipitation, meanwhile, the mesona chinensis benth polysaccharide has smooth mouth feel, the taste of the fruit juice herbal tea can be further improved, the mesona chinensis benth juice can also form mesona benth gum, forms a certain sugar acid solution with an added sour agent, and can inhibit the infection and propagation of infectious microbes in the air by the synergistic action of the mesona chinensis benth juice and the extracellular polysaccharide of lactic acid bacteria, so that the shelf life of the product is further improved; according to the application, cellulase is used for treatment in the raw material pretreatment process, so that the dissolving rate of pigment of the pitaya peel can be effectively improved, and the color of the pitaya juice herbal tea beverage is bright; the dragon fruit pulp is centrifuged to remove seeds during juicing, so that tannin in the dragon fruit seeds can be effectively removed; the sour agent is added to promote lactobacillus fermentation, so that tannin in the dragon fruit juice and the traditional Chinese medicine concentrated solution can be effectively removed, the sour and sweet taste of the dragon fruit juice herbal tea is increased, the taste of the dragon fruit juice is effectively improved, and the dragon fruit pigment is stabilized.
2. The applicant improves the pasteurization method, and the dragon fruit juice herbal tea beverage uses the dragon fruit juice and the mesona chinensis benth juice as main raw materials, the heat conductivity of the dragon fruit juice herbal tea beverage is influenced to a certain extent, and the mesona chinensis benth gum can block temperature transfer, so that the applicant sterilizes the dragon fruit juice herbal tea beverage at the temperature of 62-65 ℃ for 32-35 min, common pathogenic bacteria can be killed, and the taste of the dragon fruit juice can not be influenced.
3. The probiotic of this application is activated through traditional chinese medicine concentrate, what traditional chinese medicine adopted is: the medlar, the rhodiola rosea and the red yeast rice 3-medicine concentrated solution are mixed, so that the traditional Chinese medicine concentrated solution has the health-care function of the traditional Chinese medicine, can promote lactobacillus to generate extracellular polysaccharide in the fermentation process, and the extracellular polysaccharide has good antioxidant effect and can effectively improve the antioxidant function of the dragon fruit juice herbal tea beverage; in the process of formula research, the applicant also finds that after the traditional Chinese medicines reinforce lactobacillus acidophilus, bifidobacterium adolescentis and lactobacillus paracasei, the probiotics are particularly suitable for mixed fermentation of the pitaya herbal tea, and the secreted extracellular polysaccharide can form stable emulsion between two phases of oil and water, so that the emulsifying capacity and stability of the pitaya herbal tea are improved, and the pitaya juice herbal tea beverage is not easy to separate; moreover, the taste of the lactobacillus fermented by the traditional Chinese medicine is more smooth and close to the faint scent of the dragon fruit, so that the taste of the herbal tea is smoother. And after the lactobacillus is strengthened by the traditional Chinese medicine, more extracellular polysaccharide is produced, and the component has the antibacterial effect and can effectively prolong the shelf life of the product.
4. The applicant utilizes the fence technology in the can sealing combined with the ultrahigh temperature instant sterilization and the CA air conditioning method to replace oxygen (O) by nitrogen besides vacuumizing2) 99 percent, can be stored in shade at 25-30 ℃ for 18 months after being sealed, and can effectively improve the shelf life of the product.
[ description of the drawings ]
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a graph of the number of E.coli counts for the juice herbal tea of the present invention in different months;
fig. 3 is a graph of the total colony count of contaminating bacteria in different months for the herbal juice tea of the present invention.
[ detailed description ] embodiments
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification (including any accompanying claims, abstract) is intended to be incorporated in any specific embodiment, unless expressly stated otherwise, in such specific embodiment, each feature is an example of a generic series of equivalent or similar features.
Example 1:
the preparation method of the dragon fruit juice herbal tea beverage comprises the following steps:
1. preparing immortal grass juice: mixing the Mesona chinensis Benth with water at a mass ratio of 5:200, boiling, keeping boiling state for 30min, and centrifuging at 5000r/min for 15min to obtain Mesona chinensis Benth juice.
2. Preparing herbal tea: weighing fresh mint, honeysuckle, chrysanthemum, liquorice and dandelion according to the mass ratio of 1:1:1:1: 1; then mixing according to the solid-liquid mass ratio of 5:200, boiling, and keeping the boiling state for 30 min; centrifuging for 15min at 5000r/min after decocting to obtain herbal tea.
3. Preparing dragon fruit meat juice: cutting and peeling dragon fruit, mincing the pulp, adding 3 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit meat juice; the centrifugation condition of the dragon fruit pulp juice is 5000r/min, and the centrifugation time is 20 min.
4. Preparing dragon fruit peel juice: mincing dragon fruit peel, adding 5g/L cellulase with the enzyme activity unit of 1000U/g, reacting for 1h at 37 ℃, adding 5 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit peel juice; the centrifugation condition of the pitaya peel is 5000 r/min; centrifuging for 20 min.
5. The sour agent is lemon juice, and the preparation method comprises the following steps: cutting lemon, adding cellulase with enzyme activity unit of 1000U/g 5g/L, reacting at 37 deg.C for 1h, juicing in a juicer, centrifuging at 5000r/min, and filtering to obtain filtrate.
Preparing the compound lactic acid bacteria:
1) preparing a traditional Chinese medicine concentrated solution: respectively mixing fructus Lycii, radix Rhodiolae and red rice with distilled water at a mass ratio of 2:200, boiling, keeping boiling state for 30min, concentrating to 1/2 of stock solution, cooling, centrifuging at 5000r/min for 10min, and collecting centrifugate to obtain Chinese medicinal concentrated solution I; mixing the centrifuged precipitate with distilled water again, repeating the preparation method of the Chinese medicinal concentrated solution I to extract Chinese medicinal concentrated solution II, and mixing the Chinese medicinal concentrated solution I and Chinese medicinal concentrated solution II to obtain corresponding Chinese medicinal concentrated solutions of fructus Lycii, radix Rhodiolae and red rice; then mixing the Chinese medicinal concentrated solution of the medlar, the rhodiola rosea and the red yeast rice according to the equal volume ratio to obtain the Chinese medicinal mixed concentrated solution;
2) preparation of starch composition solution: respectively mixing rice flour, flour and corn flour with distilled water according to a mass ratio of 2:200, boiling, and filtering with 80 meshes to obtain corresponding rice flour, flour and corn flour solutions; then preparing a starch composition solution from the rice flour solution, the flour solution and the corn flour solution according to the volume ratio of 1:1: 1;
3) preparing an activation medium: mixing 26g of MRS culture medium and 7.2g of NB culture medium, dissolving in distilled water, and supplementing water to 1L; pH5.5;
4) preparing an intensified culture medium: mixing the NB culture medium and the starch composition solution obtained in the step 2) according to the volume ratio of 1:1, and then adding 6mL/L of the mixed concentrated solution of the traditional Chinese medicine obtained in the step 1); after mixing uniformly, adjusting the pH value to 5.5;
5) the number of live bacteria is 2.0 × 109cfu/g of lactobacillus acidophilus, bifidobacterium adolescentis and lactobacillus paracasei are respectively inoculated into the activated culture medium in the step 3) according to the inoculum size of 1mg/L, and are subjected to static culture for 24 hours at the temperature of 40 ℃ under the facultative anaerobic condition;
6) then 3ml of the activated bacterial liquid obtained in the step 5) is respectively inoculated into the enhanced culture medium obtained in the step 4) and mixed evenly, the enhanced bacterial liquid of the lactobacillus acidophilus, the bifidobacterium adolescentis and the lactobacillus paracasei is obtained after culturing for 48 hours, and finally the enhanced bacterial liquid is mixed according to the equal volume ratio to obtain the compound lactobacillus.
7. Preparing a dragon fruit juice herbal tea beverage:
1) weighing the following raw materials in percentage by volume: 30% of dragon fruit pulp juice, 20% of dragon fruit peel juice, 20% of mesona chinensis benth juice, 5% of herbal tea, 10% of compound lactic acid bacteria, 12% of sour agent and the balance of water;
2) mixing dragon fruit pulp juice, dragon fruit peel juice, immortal grass juice, herbal tea, sour agent and water, adding 12g/100mL sweetener (wherein the sweetener is glucose), continuously mixing, homogenizing at 10000r/min, after 2min, instantly sterilizing at 121 ℃ for 0.5min, inoculating compound lactobacillus, and reacting at 40 ℃ for 20h to obtain mixed fermentation substrate; centrifuging at 6000r/min for 15min, filtering with 100 mesh sieve, sterilizing with barrier technology, and sealing to obtain dragon fruit juice herbal tea beverage.
The fence technology sterilization method comprises the following steps: performing ultraviolet sterilization after pasteurization, and then performing modified atmosphere preservation. Wherein the pasteurization method comprises sterilizing 35mi at 62 deg.Cn, the wavelength of ultraviolet sterilization is 255nm, and the time is 20 min. Wherein the controlled atmosphere is preserved by replacing oxygen (O) with nitrogen2) Reaching 99 percent. Sealing the can and storing in shade at 25 ℃.
Example 2:
the preparation method of the dragon fruit juice herbal tea beverage comprises the following steps:
1. preparing immortal grass juice: mixing the Mesona chinensis Benth with water at volume ratio of 5:300, boiling, maintaining boiling state for 40min, and centrifuging at 5000r/min for 20min to obtain Mesona chinensis Benth juice.
2. Preparing herbal tea: weighing fresh mint, honeysuckle, chrysanthemum, liquorice and dandelion according to the mass ratio of 1:3:3:3: 3; then mixing according to the solid-liquid mass ratio of 5:300, boiling, and keeping the boiling state for 40 min; centrifuging for 20min at 5000r/min after decocting to obtain herbal tea.
3. Preparing dragon fruit meat juice: cutting and peeling dragon fruit, mincing the pulp, adding 4 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit meat juice; the centrifugation condition of the dragon fruit pulp juice is 5000r/min, and the centrifugation time is 20 min.
4. Preparing dragon fruit peel juice: mincing dragon fruit peel, adding 10g/L cellulase with enzyme activity unit of 1500U/g, reacting at 37 deg.C for 1h, adding 4 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit peel juice; the centrifugation condition of the pitaya peel is 5000 r/min; centrifuging for 20 min.
5. The sour agent is passion fruit juice, and the preparation method comprises the following steps: cutting and peeling passion fruit, chopping pulp, adding 1 time of RO water, juicing, centrifuging, filtering and removing seeds to prepare passion fruit juice; the centrifugation condition of the passion fruit pulp is 5000r/min, and the centrifugation time is 20 min.
6. Preparing the compound lactic acid bacteria:
1) preparing a traditional Chinese medicine concentrated solution: mixing fructus Lycii, radix Rhodiolae and red rice with distilled water at a mass ratio of 2:300, boiling, keeping boiling state for 40min, concentrating to 1/2 of stock solution, cooling, centrifuging at 5000r/min for 15min, and collecting centrifugate to obtain Chinese medicinal concentrated solution I; mixing the centrifuged precipitate with distilled water again, repeating the preparation method of the Chinese medicinal concentrated solution I to extract Chinese medicinal concentrated solution II, and mixing the Chinese medicinal concentrated solution I and Chinese medicinal concentrated solution II to obtain corresponding Chinese medicinal concentrated solutions of fructus Lycii, radix Rhodiolae and red rice; then mixing the Chinese medicinal concentrated solution of the medlar, the rhodiola rosea and the red yeast rice according to equal volume ratio to obtain the Chinese medicinal mixed concentrated solution;
2) preparation of starch composition solution: respectively mixing rice flour, flour and corn flour with distilled water according to a mass ratio of 2:250, boiling, and filtering with 80 meshes to obtain corresponding rice flour, flour and corn flour solutions; then preparing a starch composition solution from the rice flour solution, the flour solution and the corn flour solution according to the volume ratio of 1:1: 1;
3) preparing an activation medium: mixing 26g of MRS culture medium and 7.2g of NB culture medium, dissolving in distilled water, and supplementing water to 1L; pH7.0;
4) preparing an intensified culture medium: mixing the NB culture medium and the starch composition solution obtained in the step 2) according to the volume ratio of 1:1, and then adding 3mL/L of the mixed concentrated solution of the traditional Chinese medicine obtained in the step 1); after mixing uniformly, adjusting the pH value to 7.0;
5) the number of live bacteria is 2.0 × 109cfu/g of lactobacillus acidophilus, bifidobacterium adolescentis and lactobacillus paracasei are respectively inoculated into the activated culture medium in the step 3) according to the inoculum size of 1mg/L, and are subjected to static culture for 24 hours at the temperature of 40 ℃ under the facultative anaerobic condition;
6) then 3ml of the activated bacterial liquid obtained in the step 5) is respectively inoculated into the enhanced culture medium obtained in the step 4) and mixed evenly, the enhanced bacterial liquid of the lactobacillus acidophilus, the bifidobacterium adolescentis and the lactobacillus paracasei is obtained after culturing for 48 hours, and finally the enhanced bacterial liquid is mixed according to the equal volume ratio to obtain the compound lactobacillus.
7. Preparing a dragon fruit juice herbal tea beverage:
1) weighing the following raw materials in percentage by volume: 35% of dragon fruit pulp juice, 15% of dragon fruit peel juice, 15% of mesona chinensis benth juice, 3% of herbal tea, 6% of compound lactic acid bacteria, 8% of sour agent and the balance of water;
2) mixing dragon fruit pulp juice, dragon fruit peel juice, immortal grass juice, herbal tea, sour agent and water, adding 15g/100mL sweetener (wherein the sweetener is white granulated sugar), mixing, homogenizing at 10000r/min for 2min, sterilizing at 120 deg.C for 1.0min, inoculating compound lactobacillus, and reacting at 42 deg.C for 18h to obtain mixed fermentation substrate; centrifuging at 5000r/min for 20min, filtering with 100 mesh sieve, sterilizing with barrier technology, and canning to obtain the final product.
The fence technology sterilization method comprises the following steps: performing ultraviolet sterilization after pasteurization, and then performing modified atmosphere preservation. Wherein the pasteurization method comprises sterilizing at 65 deg.C for 32 min. Wherein the ultraviolet sterilization wavelength is 265nm and the time is 30 min. Wherein the controlled atmosphere is preserved by replacing oxygen (O) with nitrogen2) Reaching 99 percent. Sealing the can and storing in shade at 30 ℃.
Example 3:
the preparation method of the dragon fruit juice herbal tea beverage comprises the following steps:
1. preparing immortal grass juice: mixing the Mesona chinensis Benth with water at a mass ratio of 5:250, boiling, keeping boiling state for 35min, and centrifuging at 5000r/min for 18min to obtain Mesona chinensis Benth juice.
2. Preparing herbal tea: weighing fresh mint, honeysuckle, chrysanthemum, liquorice and dandelion according to the mass ratio of 1:2:2:2: 2; then mixing according to the solid-liquid mass ratio of 5:250, boiling, and keeping the boiling state for 35 min; centrifuging for 18min at 5000r/min after decocting to obtain herbal tea.
3. Preparing dragon fruit meat juice: cutting and peeling dragon fruit, mincing the pulp, adding 5 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit meat juice; the centrifugation condition of the dragon fruit pulp juice is 5000r/min, and the centrifugation time is 20 min.
4. Preparing dragon fruit peel juice: mincing dragon fruit peel, adding 8g/L cellulase with the enzyme activity unit of 1200U/g, reacting for 1h at 37 ℃, adding 3 times of RO water, juicing, centrifuging, and filtering to obtain dragon fruit peel juice; the centrifugation condition of the pitaya peel is 5000 r/min; centrifuging for 20 min.
5. The sour agent is orange juice, and the preparation method comprises the following steps: cutting fructus Citri Tangerinae, adding cellulase 5g/L with enzyme activity unit of 1000U/g, reacting at 37 deg.C for 1h, juicing in a juicer, centrifuging at 5000r/min, and filtering to obtain filtrate to obtain fructus Citri Tangerinae juice.
6. Preparing the compound lactic acid bacteria:
1) preparing a traditional Chinese medicine concentrated solution: mixing fructus Lycii, radix Rhodiolae and red rice with distilled water at a mass ratio of 2:250, boiling, keeping boiling state for 35min, concentrating to 1/2 of stock solution, cooling, centrifuging at 5000r/min for 12min, and collecting centrifugate to obtain Chinese medicinal concentrated solution I; mixing the centrifuged precipitate with distilled water again, repeating the preparation method of the Chinese medicinal concentrated solution I to extract Chinese medicinal concentrated solution II, and mixing the Chinese medicinal concentrated solution I and Chinese medicinal concentrated solution II to obtain corresponding Chinese medicinal concentrated solutions of fructus Lycii, radix Rhodiolae and red rice; then mixing the Chinese medicinal concentrated solution of the medlar, the rhodiola rosea and the red yeast rice according to equal volume ratio to obtain the Chinese medicinal mixed concentrated solution;
2) preparation of starch composition solution: respectively mixing rice flour, flour and corn flour with distilled water according to a volume ratio of 2:300, boiling, and filtering with 80 meshes to obtain corresponding single starch solution; then preparing a starch composition solution from the rice flour solution, the flour solution and the corn flour solution according to the volume ratio of 1:1: 1;
3) preparing an activation medium: mixing 26g of MRS culture medium and 7.2g of NB culture medium, dissolving in distilled water, and supplementing water to 1L; pH6.0;
4) preparing an intensified culture medium: mixing the NB culture medium and the starch composition solution obtained in the step 2) according to the volume ratio of 1:1, and then adding 4mL/L of the mixed concentrated solution of the traditional Chinese medicine obtained in the step 1); after mixing uniformly, adjusting the pH value to 6.0;
5) the number of live bacteria is 2.0 × 109cfu/g of lactobacillus acidophilus, bifidobacterium adolescentis and lactobacillus paracasei are respectively inoculated into the activated culture medium in the step 3) according to the inoculum size of 1mg/L, and are subjected to static culture for 24 hours at the temperature of 40 ℃ under the facultative anaerobic condition;
6) then 3ml of the activated bacterial liquid obtained in the step 5) is respectively inoculated into the enhanced culture medium obtained in the step 4) and mixed evenly, the cultured bacteria is cultured for 48 hours to obtain corresponding lactobacillus acidophilus, bifidobacterium adolescentis and lactobacillus paracasei, and finally the enhanced bacterial liquid is mixed according to the equal volume ratio to obtain the compound lactobacillus.
7. Preparing a dragon fruit juice herbal tea beverage:
1) weighing the following raw materials in percentage by volume: 40% of dragon fruit pulp juice, 10% of dragon fruit peel juice, 18% of mesona chinensis benth juice, 4% of herbal tea, 8% of compound lactic acid bacteria, 10% of sour agent and the balance of water;
2) mixing dragon fruit pulp juice, dragon fruit peel juice, immortal grass juice, herbal tea, sour agent and water, adding 10g/100mL sweetener (wherein the sweetener is formed by mixing glucose and white granulated sugar according to equal mass ratio), continuously mixing uniformly, homogenizing at 10000r/min, after 2min, instantly sterilizing at 120 ℃ for 1.0min, inoculating compound lactobacillus, and reacting at 41 ℃ for 19h to obtain a mixed fermentation substrate; centrifuging at 5500r/min for 18min, filtering with 100 mesh sieve, sterilizing with barrier technology, and canning to obtain the beverage.
The fence technology sterilization method comprises the following steps: performing ultraviolet sterilization after pasteurization, and then performing modified atmosphere preservation. Wherein the pasteurization method comprises sterilizing at 62 deg.C for 35 min. Wherein the ultraviolet sterilization wavelength is 260nm, and the time is 25 min. Wherein the controlled atmosphere is preserved by replacing oxygen (O) with nitrogen2) Reaching 99 percent. Sealing the can and storing in shade at 27 ℃.
Experiment design:
control group 1:
this control group does not use the compound lactic acid bacteria of this application, but only uses the lactic acid bacteria of market to cultivate activation with MRS culture medium, this control group's dragon fruit juice herbal tea beverage composition promptly is: 30% of dragon fruit pulp juice, 20% of dragon fruit peel juice, 20% of mesona chinensis benth juice, 5% of herbal tea, 10% of commercially available lactic acid bacteria (only containing lactic acid bacteria, the bacterial strain is only activated by MRS culture medium, and subsequent traditional Chinese medicine culture medium strengthening treatment is not carried out), 12% of sour agent, and the balance of water, and other embodiments are completely consistent with embodiment 1.
Control group 2:
the comparison group does not add a sweetening agent in the preparation process, and water is used for replacing the components, namely the components of the dragon fruit juice cool tea beverage of the comparison group are as follows: 30% of dragon fruit pulp juice, 20% of dragon fruit peel juice, 20% of immortal grass juice, 5% of herbal tea, 10% of compound lactic acid bacteria, 12% of sour agent and the balance of water, and other relevant parameters are completely consistent with the preparation method of the traditional Chinese medicine tea in the embodiment 1.
Control group 3:
in the control group, cellulase is not added in the step of processing the pitaya peel, and other related parameters are completely consistent with the preparation method in the embodiment 1.
Control group 4:
the comparison group does not add immortal grass juice in the preparation process, and water is used for replacing the components, namely the components of the dragon fruit juice cool tea beverage of the comparison group are as follows: 30% of dragon fruit pulp juice, 20% of dragon fruit peel juice, 5% of herbal and Chinese herbal tea, 10% of composite lactic acid bacteria, 12% of sour agent and the balance of water, and other related parameters are completely consistent with the preparation method of the tea in the embodiment 1.
Control group 5:
the comparison group does not add sour agent in the preparation process, and water is used for replacing the components, namely the components of the dragon fruit juice cool tea beverage of the comparison group are as follows: 30% of dragon fruit pulp juice, 20% of dragon fruit peel juice, 20% of immortal grass juice, 5% of herbal tea, 10% of compound lactic acid bacteria and the balance of water, and other relevant parameters are completely consistent with the preparation method of the traditional Chinese medicine tea in the embodiment 1.
Blank group:
the blank group is pure dragon fruit juice, namely, dragon fruit pulp and dragon fruit peel are separately cut up, and the dragon fruit pulp is squeezed and filtered to obtain dragon fruit pulp juice; squeezing and filtering the dragon fruit peel to obtain dragon fruit peel juice; mixing 30% of dragon fruit pulp juice, 20% of dragon fruit peel juice and 50% of water; no strain, no immortal grass juice, no sweetener, no sour agent and no herbal tea are added, and other related parameters are completely consistent with those of the preparation method in the example 1.
Firstly, researching the antioxidant activity of dragon fruit juice herbal tea beverage:
the antioxidant health care effect takes antioxidant indexes such as DPPH free radical scavenging capacity, reducing power, ferrous ion chelation, linoleic acid peroxidation inhibition and the like as evaluation basis, and the total phenol content is used for explaining the antioxidant effect mechanism; examples 1-3, control 1-3, blank and positive controls were tested for DPPH radical scavenging ability, reducing power, ferrous ion sequestration, linoleic acid peroxidation inhibition, and total phenol content. The test method is as follows:
(1) DPPH radical scavenging capacity:
10mL of each experimental group sample solution was prepared at a concentration of 10 mg/mL. 2.5mL of each sample solution was pipetted into 3 tubes. 0.001g of DPPH was weighed into a 50mL beaker, dissolved in ethanol and then dissolved in a volumetric flask to prepare 50mL of DPPH solution. 2.5mL of each DPPH solution was pipetted into a tube containing 2.5mL of the sample solution and mixed well. After standing in the dark for 20min, the tubes were placed at a wavelength of 517nm to determine the absorbance. The control group test was also performed in the same procedure as distilled water. And ascorbic acid was used as a positive control. DPPH clearance calculation method was as follows:
DPPH scavenging capacity (%) [ (OD)517Control group-OD517Sample)]/(OD517Control group)]×100
OD in the formula517The control group is the control group light absorption value, OD517The sample is the absorbance of the sample.
(2) Reducing power:
taking sample solution of each experimental group, adding 1mL of babbitt (Buffer) solution and 1mL of K3Fe(CN)6The solution was put into an oven adjusted to 50 ℃ and baked for 20 minutes, the tube was taken out, 2.5mL of distilled water and 0.5mL of FeCl were added3Reacting for 20min, measuring the light absorption value at 700nm, and respectively representing the reducing power of each group of sample solution. And ascorbic acid was used as a positive control.
(3) Chelation of ferrous ions
According to a slight modification of the research method of Dinis et al, 2.775mL of universal buffer (pH 7.4) and 2mmol/L of 0.075mL of FeCl were added to each sample solution of each experimental group2And (3) solution. After the reaction started, 5mmol/L of 0.15mL ferrozine solution was added. After 10 minutes, the absorbance at 560nm was measured at room temperature. The control group test was also performed in the same procedure as distilled water. And ethylenediaminetetraacetic acid (EDTA) was used as a positive control. The chelating ability was calculated as follows:
chelating ability (%) - (OD)560Control group-OD560Sample) (OD560Control group) -1]×100；
OD in the formula560The control group is the control group light absorption value, OD560The sample is the absorbance of the sample.
(4) Inhibition of linoleic acid peroxidation
By adopting an iron thiocyanate method, sample solutions of an experimental group are respectively mixed with 2.5mL of 0.2mol/L linoleic acid in 2mL of 0.2mol/L phosphate buffer solution (pH value is 6.6) and placed in a test tube in the dark at 37 ℃ for accelerated oxidation. After 24 hours, 4.7mL of 75% ethanol was added followed by 0.1mL of 30% NH4SCN and 0.1mL of 20mmol/L FeCl2.4H2O, mix for 3 minutes. The antioxidant activity (AOA) was measured at 500nm absorbance and the control panel test was performed in the same procedure as distilled water. And ascorbic acid was used as a positive control. The antioxidant activity (AOA) was calculated as follows,
AOA(％)＝[(OD500control group-OD500Sample) (OD500Control group) -1]×100；
OD in the formula500The control group is the control group light absorption value, OD500The sample is the absorbance of the sample.
(5) Total phenol content
A quantitative amount of the sample solution was added to 0.2mL of Folin-Ciocalteu reagent and 2mL of purified water, respectively. After standing for five minutes, 1mL of 20% Na was added2CO3And (5) shaking the solution, and standing for 1h in a dark environment. Finally, the absorbance at 760nm was measured. And (4) comparing the gallic acid standard curve to obtain the total phenol content of the sample solution. Preparing 10mg/mL gallic acid solution, namely adding 20mL distilled water into 200mg gallic acid. Diluting with different amounts of distilled water to make gallic acid concentration in a certain amount of gradient distribution (such as 2mg/mL, 4mg/mL, 6mg/mL, 8mg/mL, 10mg/mL), measuring absorbance to prepare standard curve,and (5) converting the concentration by using the light absorption value to obtain the total phenol content.
The antioxidant health-care effect of the dragon fruit juice herbal tea beverage is tested in 1 month after the finished product is prepared, and the test results are shown in table 1:
TABLE 1 month of the product Pitaya juice herbal tea beverage with antioxidant and health promoting effects
As can be seen from table 1, DPPH scavenging ability, reducing power, chelating ability, AOA, and total phenol content in examples 1 to 3 were all significantly greater than those in control groups 1 to 5 and blank groups, indicating that control group 1 lacks the traditional Chinese medicine strengthening step, and reduces the ability of lactic acid bacteria to secrete extracellular polysaccharide, resulting in a reduction in the antioxidant property of the pitaya juice herbal tea beverage; the control group 2 lacks a sweetener, and the lactobacillus lacks a carbon source, which affects the growth of the lactobacillus, resulting in the reduction of extracellular polysaccharide secretion by the lactobacillus and the reduction of oxidation resistance; the control group 3 lacks cellulase to decompose the pitaya peel, so that the content of carbon source substances is reduced, the growth of lactic acid bacteria is indirectly influenced, and finally, the lactic acid bacteria are reduced to secrete extracellular polysaccharide, so that the oxidation resistance is reduced; the comparison group 4 lacks immortal grass juice and phenolic substances in immortal grass, so that the total phenol content of the dragon fruit juice herbal tea beverage is reduced, and the oxidation resistance is reduced; control group 5 lacks sour agent, thus reducing the growth promoting effect of lactic acid bacteria, resulting in decreased secretion of extracellular polysaccharide by lactic acid bacteria and decreased antioxidative property. Therefore, the preparation method of the application can improve extracellular polysaccharide secretion, increase total phenol content and enhance oxidation resistance by strengthening the lactic acid bacteria with the traditional Chinese medicine.
The antioxidant health-care effect of the dragon fruit juice herbal tea beverage is tested 18 months after the finished product is prepared, (since the quality guarantee period of the control groups 1-5 and the blank group can not reach 18 months, the group of data is not tested) the test results are shown in table 2:
TABLE 2 month 18 Pitaya juice herbal tea beverage antioxidant health care effect
Note: english letters a, b, c, d, e indicate that the same column comparison has no statistically significant difference (P > 0.05).
As can be seen from Table 2, the antioxidant properties of the dragon fruit juice herbal tea beverages of examples 1-3 after month 18 had a slight effect but no significant difference (P >0.05), indicating that the antioxidant capacity of the dragon fruit juice herbal tea beverages produced using the method of the present application was not as great over the shelf life.
Secondly, the number of the polluted bacteria of the dragon fruit juice herbal tea beverage is researched:
from the beginning of product preparation, sampling and detecting every month, and counting and observing the distribution condition of the total colony number of the pollution bacteria and the number of escherichia coli in the examples 1-3, the control groups 1-5 and the blank groups in the preservation period; stopping until 19 months; the actual test process finds that: the bacteriostatic effects of examples 2-3 and controls 2-3 were similar to example 1, since the sweetener and cellulase had little effect on the inhibition of E.coli and other bacteria; therefore, the applicant conducted comparative analysis using only the antibacterial effects of example 1 with control 1 and controls 4-5 and blank, and the comparative results are shown in FIGS. 2-3; FIG. 2 is a graph showing the results of the E.coli colony count test, and it can be seen from FIG. 2 that the E.coli colony begins to appear at 19 months in example 1, at 6 months in blank group and control group 1, at 9 months in control group 4, and at 11 months in control group 5; the control group 1 reached even 10 orders of magnitude at 12 months3(ii) a From the growing trend of colony number, the blank group is more than the control group 1, more than the control group 4 and more than the control group 5; FIG. 3 is a graph showing the results of the total number of contaminating bacterial colonies, and as can be seen from FIG. 3, the example showed the initial appearance of the contaminating bacterial colonies at month 19, while the blank group and the control group 1 showed the initial appearance of the contaminating bacterial colonies at month 6, while the control group 4 showed the initial appearance of the contaminating bacterial colonies at month 9, and the control group 5 showed the initial appearance of the contaminating bacterial colonies at month 11; from the growing trend of colony number, blank group > control group 1 > control group 4 > control group 5 illustrate the applicationThe traditional Chinese medicine reinforced culture lactobacillus, the sour agent and the mesona chinensis benth powder have certain bacteriostatic action and the best synergistic effect.
And thirdly, researching the emulsibility and stability of the dragon fruit juice herbal tea beverage:
a certain amount of the herbal tea beverages of examples 1-3 and the control groups 1-5 and the blank group solution were weighed and subjected to emulsifiability and stability tests, respectively.
(1) Emulsibility: according to the emulsification index (E)24) As the judgment index of the emulsifying effect of the product, the larger the emulsifying index is, the better the emulsifying effect is. Weighing dragon fruit juice herbal tea beverage and salad oil, mixing the dragon fruit juice herbal tea beverage and the salad oil in a 20mL test tube according to the volume ratio of 2:3, oscillating for 2min, standing for 24h, measuring an emulsion layer and the total height, calculating an emulsion index:
emulsion index/% (emulsion layer height/total solution height) × 100
(2) Stability: and taking the centrifugal precipitation rate as a judgment index of the product stability effect, wherein the precipitation rate is in inverse ratio to the stability of the system, and the effect is better when the centrifugal precipitation rate is lower. Weighing 5mL of dragon fruit juice herbal tea beverage into a 10mL centrifuge tube, centrifuging for 15min under 3500r/min, discarding supernatant, and weighing the precipitate. Calculating the centrifugal precipitation rate:
centrifugal precipitation rate/%, precipitation mass (g)/sample mass (g) × 100
The emulsifying property and stability of the dragon fruit juice herbal tea beverage are tested in 1 month after the finished product is prepared, and the test results are shown in a table 3:
TABLE 3 emulsifiability and stability of month 1 finished Pitaya juice herbal tea beverage
As can be seen from Table 3, the emulsibility of the examples 1-3 is significantly higher than that of the control groups 1-5, while the centrifugal precipitation rate of the examples 1-3 is significantly lower than that of the control groups 1-5, which indicates that the lactic acid bacteria reinforced by the lack of the traditional Chinese medicine culture medium in the control group 1 can reduce the secretion of extracellular polysaccharide, so that the emulsifying property is reduced, the herbal tea and the dragon fruit juice are not well mixed and layered, and the precipitation rate is increased; the control group 2 lacks a sweetener to influence the growth of lactobacillus, reduces the generation of extracellular polysaccharide of the lactobacillus, reduces the emulsifying property, leads to poor uniformity and layering of the dragon fruit juice herbal tea, and increases the precipitation rate; the comparison group 3 lacks cellulase, so that the cellulose of the pitaya peel can not be effectively decomposed, the tissue components of the juice herbal tea are uneven, the structure is unstable and layered, and the precipitation rate is increased; the control group 4 lacks immortal grass juice, so that immortal grass polysaccharide and lactobacillus extracellular polysaccharide can form compound polysaccharide, the emulsification effect is poor, the stability is reduced, and the precipitation rate is increased; the control group 5 lacks sour agent to reduce the promotion effect of lactobacillus growth and extracellular polysaccharide secretion, and reduces the yield of lactobacillus extracellular polysaccharide, so that the emulsifying property of the dragon fruit juice herbal tea beverage is reduced, and the precipitation rate is increased. Therefore, the preparation method of the application can improve the emulsifying property and reduce the precipitation rate by strengthening the lactic acid bacteria with the traditional Chinese medicine.
The emulsifying property and stability of the dragon fruit juice herbal tea beverage were tested 18 months after the finished product was prepared, (since the shelf lives of the control groups 1-5 and the blank group did not reach 18 months, the group of data was not tested) the test results are shown in table 4:
TABLE 4 emulsifiability and stability of Dragon fruit juice herbal tea beverage at month 18
| Test item | Example 1 | Example 2 | Example 3 |
| Emulsifiability (%) | 84.3a | 83.5a | 85.1a |
| Centrifugal precipitation Rate (%) | 0.37b | 0.40b | 0.38b |
Note: english a, b indicates that the same row comparison has no statistically significant difference (P > 0.05).
As can be seen from Table 4, after 18 months, the emulsification properties of the pitaya juice herbal tea beverage were slightly affected but not significantly different (P >0.05), and the centrifugal precipitation rate was improved, i.e., the emulsification properties and stability were slightly affected but not significantly different (P >0.05) as compared to the 1 st month, so that the higher emulsification properties and the lower centrifugal precipitation rate were maintained.
Fourthly, the influence of the traditional Chinese medicine lactobacillus formula on the stability and the emulsibility of the pitaya herbal tea is as follows:
the applicant has conducted a lot of experiments during the exploration process of traditional Chinese medicine reinforced culture medium and lactobacillus ferments, and finally found that the stability and emulsibility of the pitaya herbal tea can be better maintained by adopting the traditional Chinese medicine culture medium formula and the lactobacillus formula disclosed in the application, which are specifically as follows (the applicant has made many groups, and only representative 3 groups are listed here):
group 1: intensive culture of lactobacillus acidophilus, bifidobacterium adolescentis and lactobacillus paracasei by using a Chinese medicinal mixed concentrated solution of medlar, rhodiola rosea and red yeast rice; the strain is used for fermenting the pitaya herbal tea, and other related ingredients and experimental parameters are carried out according to the example 1; namely the scheme of the embodiment 1;
group 2: adopting a traditional Chinese medicine mixed concentrated solution of phellodendron, tuckahoe and aloe to culture lactobacillus thermophilus, lactobacillus casei and lactobacillus bulgaricus in an intensified way; the strain is used for fermenting the pitaya herbal tea, and other related ingredients and experimental parameters are carried out according to the example 1;
group 3: adopting a traditional Chinese medicine mixed concentrated solution of scutellaria baicalensis, Chinese yam and green algae to intensively culture lactobacillus plantarum, lactobacillus johnsonii and lactobacillus rhamnosus; the strain is used for fermenting the pitaya herbal tea, and other related ingredients and experimental parameters are carried out according to the example 1;
the specific testing method of emulsifiability and stability is carried out according to the third part, the testing time is 1 month and 18 months after various groups of finished products of the pitaya juice herbal tea are prepared, and the specific testing results are shown in table 5:
TABLE 5 emulsifiability and stability of finished Pitaya juice herbal tea beverage
Note: english a, b, c indicates that the comparison at month 1 or 18 on the same line has statistically significant difference (P < 0.05); a, B indicate statistically significant differences (P <0.05) between month 1 and 18 on the same line.
As can be seen from Table 5, the emulsifiability in group 1 was significantly better than that in groups 2 and 3(P <0.05) at both month 1 and 18; the centrifugation precipitation rate of group 1 was significantly lower than that of group 2 and group 3(P < 0.05); the lactobacillus cultured by the traditional Chinese medicine formula reinforced culture medium has better emulsifying property than other traditional Chinese medicine formulas; this is probably because, when the microbial metabolism process is stimulated by different Chinese medicinal formulas, polysaccharide components possibly produced by different microorganisms are different, so that the polysaccharide components are added to different substrates for culture in the application process, and the produced effects are different. While the emulsifiability of the 18 th month groups 1-3 was slightly reduced from that of the 18 th month group, in which groups 2 and 3 were significantly different (P <0.05), while group 1 was not significantly different (P >0.05), and the centrifugal precipitation rate was slightly increased, in which groups 2 and 3 were significantly different (P <0.05), while group 1 was not significantly different (P > 0.05); but the emulsifiability in group 1 was significantly better than in groups 2 and 3; the centrifugation precipitation rate of group 1 was significantly lower than that of group 2 and group 3(P < 0.05); the lactobacillus cultured by the traditional Chinese medicine formula reinforced culture medium has better emulsifying property than other traditional Chinese medicine formulas; this shows that the dragon fruit juice herbal tea beverage of the application can still maintain higher quality emulsibility and stability after 18 months.
Fifthly, researching main nutrient components of the dragon fruit juice herbal tea beverage:
the main nutritional ingredients of the finished product of the dragon fruit juice herbal tea beverage in the embodiment 1-3 are respectively tested in the 1 st month and the 18 th month after the product is prepared, and the main nutritional ingredients comprise: the results of the protein, fat and carbohydrate content test per 100 g are shown in table 6:
TABLE 6 Main nutritional ingredients of Pitaya juice herbal tea beverage
Note: english a, b indicates that there was no statistically significant difference at month 1 or 18 on the same line (P > 0.05); a, B, C indicate no statistically significant difference between month 1 and 18 on the same line (P > 0.05).
As can be seen from Table 6, the contents of the main nutrients of the dragon fruit juice herbal tea beverages of examples 1-3 are not significantly different (P >0.05) in the 1 st month and the 18 th month, which indicates that the shelf life of the dragon fruit juice herbal tea beverage of the application can be as long as 18 months, and the nutrient contents of the dragon fruit juice herbal tea beverage have no significant change, namely, no nutrient loss problem exists in the shelf life; the comparison of the main nutrient components of the dragon fruit juice herbal tea beverage prepared by the method has no remarkable difference (P >0.05) between the examples 1 to 3, which shows that the nutrient components of the dragon fruit juice herbal tea beverage prepared by the method of the application have little difference in the quality guarantee period and can still maintain the original nutrient components.
In conclusion, the dragon fruit juice herbal tea beverage produced by the raw material combination and the preparation method can effectively improve the antioxidant activity function, the emulsibility and the stability of the dragon fruit juice herbal tea beverage, and can play the effects of stabilizing the active ingredients of the dragon fruit juice, reducing the number of sanitary pollution bacteria and improving the bacteriostatic action and the shelf life of the dragon fruit juice herbal tea beverage.
The above examples merely represent some embodiments of the present invention, which are described in more detail and in more detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the appended claims.
Claims (9)
1. A preparation method of a dragon fruit juice herbal tea beverage is characterized in that the method comprises the steps of mixing dragon fruit pulp juice, dragon fruit peel juice, immortal grass juice, herbal tea of traditional Chinese medicines, a sweetening agent and a sour agent, homogenizing for 10000r/min, carrying out high-temperature instantaneous sterilization for 0.5-1.0min at 120-121 ℃ after 2min, inoculating compound lactic acid bacteria, and reacting for 18-20h at 40-42 ℃ to obtain a mixed fermentation substrate; centrifuging at 5000-.
2. The method according to claim 1, wherein the preparation of the complex lactic acid bacteria comprises the steps of:
(1) inoculating a single lactic acid bacteria strain in an activation culture medium according to the inoculation amount of 1mg/L to obtain an activation bacteria liquid; the preparation method of the activation medium comprises the following steps: mixing 26g of MRS culture medium and 7.2g of NB culture medium, dissolving in distilled water, and adding water to 1L to obtain the final product; the pH value is 5.5-7.0;
(2) inoculating 3mL of the activated bacterial liquid obtained in the step (1) into an enhanced culture medium to obtain an enhanced bacterial liquid; the preparation method of the intensified culture medium comprises the following steps: preparing a base culture medium from the starch composition solution and an NB culture medium according to the volume ratio of 1: 1; adding 3-6 mL/L of the Chinese medicinal mixed concentrated solution, and mixing to obtain the final product, and adjusting pH of the culture medium to 5.5-7.0;
(3) and (3) mixing the reinforced bacterial liquid obtained in the step (2) according to an equal volume ratio to obtain the compound lactic acid bacteria.
3. The method according to claim 2, wherein the single bacterial species of step (1) is selected from the group consisting of: lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium adolescentis (Bifidobacterium adolescentis) and/or Lactobacillus paracasei (Lactobacillus paracasei).
4. The method according to claim 2, wherein the starch of the starch composition solution of step (2) is prepared from a rice flour solution, a flour solution and a corn flour solution in a volume ratio of 1:1: 1.
5. The preparation method according to claim 2, wherein the Chinese herbs of the Chinese herbal medicine mixed concentrate are Chinese herbal medicine concentrates of wolfberry fruit, rhodiola rosea and red yeast rice; the preparation method comprises the following steps: mixing single Chinese medicine with distilled water at a mass ratio of 2: 200-; mixing the centrifuged precipitate with distilled water again, repeating the preparation method of the Chinese medicinal concentrated solution I to extract Chinese medicinal concentrated solution II, and mixing the Chinese medicinal concentrated solution I and Chinese medicinal concentrated solution II to obtain corresponding Chinese medicinal concentrated solutions of fructus Lycii, radix Rhodiolae and red rice; and then mixing the medlar, the rhodiola rosea and the red yeast rice traditional Chinese medicine concentrated solution according to the equal volume ratio to obtain the traditional Chinese medicine mixed concentrated solution.
6. The preparation method of claim 1, wherein the herbal tea comprises herba Menthae, flos Lonicerae, flos Chrysanthemi, Glycyrrhrizae radix and herba Taraxaci.
7. The method for preparing the pitaya peel juice according to the claim 1, wherein the method for preparing the pitaya peel juice comprises the following steps: mincing dragon fruit peel, adding cellulase, reacting at 37 ℃ for 1.0h, mixing the dragon fruit peel and distilled water according to the solid-liquid mass ratio of 1:3-5, juicing, centrifuging, and filtering to obtain dragon fruit peel juice; the centrifugation condition of the pitaya peel is 5000r/min, and after 20min, the pitaya peel is filtered by a 100-mesh filter screen; the enzyme activity unit of the cellulase is 1000-1500U/g, and the addition amount is 3-5 g/L.
8. The method of claim 1, wherein the dragon fruit gravy is prepared by: cutting and peeling dragon fruit, mixing pulp and distilled water according to a solid-liquid mass ratio of 1:3-5, juicing, centrifuging at 5000r/min for 20min, and filtering to obtain dragon fruit pulp juice.
9. The method for preparing the food additive according to claim 1, wherein the hurdle technology sterilization method comprises the following steps: performing ultraviolet sterilization after pasteurization, and then performing modified atmosphere preservation.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010275910.6A CN111528317A (en) | 2020-04-09 | 2020-04-09 | Preparation method of ecological dragon fruit juice herbal tea beverage |
| TW110112847A TWI794785B (en) | 2020-04-09 | 2021-04-07 | A preparation method of an ecological pitaya fruit juice herbal tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010275910.6A CN111528317A (en) | 2020-04-09 | 2020-04-09 | Preparation method of ecological dragon fruit juice herbal tea beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111528317A true CN111528317A (en) | 2020-08-14 |
Family
ID=71952122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010275910.6A Pending CN111528317A (en) | 2020-04-09 | 2020-04-09 | Preparation method of ecological dragon fruit juice herbal tea beverage |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN111528317A (en) |
| TW (1) | TWI794785B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114146040A (en) * | 2021-12-02 | 2022-03-08 | 科丝美诗(中国)化妆品有限公司 | Composition for strengthening skin barrier and resisting aging as well as preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4298619A (en) * | 1979-02-23 | 1981-11-03 | Kabushiki Kaisha Yakult Honsha | Production of foods and drinks containing bifidobacteria |
| CN103609802A (en) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | Preparation method of aloe herbal tea compound health beverage and product thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN109123264A (en) * | 2018-08-29 | 2019-01-04 | 昆明理工大学 | A kind of viable type lactobacillus reuteri fermented fruit juice beverage and preparation method thereof |
-
2020
- 2020-04-09 CN CN202010275910.6A patent/CN111528317A/en active Pending
-
2021
- 2021-04-07 TW TW110112847A patent/TWI794785B/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4298619A (en) * | 1979-02-23 | 1981-11-03 | Kabushiki Kaisha Yakult Honsha | Production of foods and drinks containing bifidobacteria |
| CN103609802A (en) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | Preparation method of aloe herbal tea compound health beverage and product thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN109123264A (en) * | 2018-08-29 | 2019-01-04 | 昆明理工大学 | A kind of viable type lactobacillus reuteri fermented fruit juice beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林大成: "以中草药促进乳酸菌发酵胞外多糖的抗氧化功能", 《泉州师范学院学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114146040A (en) * | 2021-12-02 | 2022-03-08 | 科丝美诗(中国)化妆品有限公司 | Composition for strengthening skin barrier and resisting aging as well as preparation method and application thereof |
| CN114146040B (en) * | 2021-12-02 | 2023-09-01 | 科丝美诗(中国)化妆品有限公司 | Composition for strengthening skin barrier and resisting aging as well as preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI794785B (en) | 2023-03-01 |
| TW202203774A (en) | 2022-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101805706B (en) | Grapefruit vinegar, preparation method thereof and production method of beverage thereof | |
| CN104336547B (en) | Fig enzyme and preparation method thereof | |
| CN104621662A (en) | Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation | |
| KR20140032678A (en) | Fermantion of aronia's extract | |
| CN101263902A (en) | Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof | |
| CN111471604B (en) | Application of saccharomyces cerevisiae ZLG-6 and lactobacillus plantarum Picp-2 | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN105919110A (en) | Compound dark tea enzyme and preparation method thereof | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN106234895A (en) | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN105211970A (en) | A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof | |
| CN105495230A (en) | Lactobacillus fermented plant drink and preparation method thereof | |
| TWI794784B (en) | An active health-preserving yoghurt mesona blume jelly and the preparation method thereof | |
| CN114231381A (en) | Preparation method of mixed-strain compound fermented roxburgh rose fruit vinegar | |
| TWI794785B (en) | A preparation method of an ecological pitaya fruit juice herbal tea beverage | |
| CN106072518A (en) | Fructus Choerospondiatis ferment and preparation method thereof | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN115812885A (en) | Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics | |
| CN111296606A (en) | Ecological dragon fruit juice herbal tea beverage | |
| CN110384192B (en) | Fermented celery juice rich in active probiotics and preparation method thereof | |
| CN113575722A (en) | Probiotic tea enzyme product rich in active enzyme and preparation method thereof | |
| TWI810546B (en) | An ecological pitaya fruit juice herbal tea beverage | |
| TWI824330B (en) | Jabuticaba extract fermented by lactobacillus and preparation method thereof | |
| CN111500642B (en) | Blueberry fermentation product and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |