CN111528377A - Traditional Chinese medicine health-care type onion compound fermented beverage and preparation method thereof - Google Patents
Traditional Chinese medicine health-care type onion compound fermented beverage and preparation method thereof Download PDFInfo
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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
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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
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Abstract
The invention relates to the technical field of beverages, in particular to a preparation method and a preparation method of a traditional Chinese medicine health-care type onion composite fermented beverage, which comprises the following steps: s1, mixing flos Caryophylli, semen Ziziphi Spinosae, fructus Lycii and flos Lonicerae at a certain ratio, adding water, boiling, leaching, filtering to remove residue to obtain Chinese medicinal juice; s2, mixing the Chinese medicine juice and the onion juice, boiling for sterilization, adjusting sugar, and adjusting pH value to obtain a mixed solution; s3, inoculating lactobacillus seed solution into the mixed solution, stirring and mixing uniformly, culturing at constant temperature, inoculating yeast seed solution, continuously culturing at constant temperature, and taking supernatant to obtain fermentation liquor; and S4, adding a taste blending agent into the fermentation liquor, filtering, pasteurizing, cooling, and storing at 0-4 ℃ for 2-4 hours to obtain the traditional Chinese medicine health-care onion composite fermented beverage finished product. The finished product not only keeps the nutrition and the efficacy of the onion, but also increases the health care and health preserving functions of the fermentation of the traditional Chinese medicine and the probiotics, and has great development value and market prospect.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a traditional Chinese medicine health-care onion composite fermented beverage and a preparation method thereof.
Background
With the increase of health consciousness of people, the demand of health foods and health care products is increasing. The onion has high nutritive value, contains various nitrogen-containing compounds, sulfur-containing compounds, flavonoid compounds, prostate and other substances, particularly purple-skin onion flavonoid substances and anthocyanin, has the effects of resisting inflammation, resisting oxidation, reducing blood sugar, blood pressure, blood fat, inhibiting tumors and the like, is a well-known vegetable for both food and medicine, and can well meet the requirements of people on food nutrition and health care functions. In recent years, the development of onion health-care food has become an important direction for the deep processing of onions.
The fruit and vegetable fermented beverage is obtained by carrying out microbial fermentation on fruit and vegetable juice, and has nutrition and fruit fragrance flavor contained in fruit and vegetable raw materials and functions and unique flavor of a metabolite after microbial fermentation compared with the fruit and vegetable juice prepared by the traditional process. Chinese herbal medicine as the treasure of Chinese nation is the main weapon for treating diseases in Chinese medicine for thousands of years, besides, Chinese medicine has the efficacy of recuperating human body, namely the so-called health preserving and nourishing of people. Researches show that the clove and the spina date seed have the functions of oxidation resistance and bacteria resistance, the growth of mixed bacteria can be effectively inhibited in microbial fermentation, in addition, the clove also has the effects of invigorating stomach, relieving flatulence and promoting exhaust, the spina date seed has the effects of nourishing liver, calming heart, calming nerves, arresting sweating and the like, the medlar has the effects of nourishing liver, improving eyesight, nourishing kidney, moistening lung, enriching blood, reducing hypertension, hyperglycemia and hyperlipidemia, and the honeysuckle has the effect of clearing heat and removing toxicity, so that the clove, the spina date seed, the medlar and the honeysuckle with a certain concentration are added in the microbial fermentation of fruits and vegetables, the growth of the mixed bacteria can be inhibited, and the fermentation liquor has the effects of health care and health preservation.
Disclosure of Invention
The invention aims to overcome the defects and shortcomings of the prior art and provides a preparation method of a traditional Chinese medicine health-care type onion composite fermented beverage with health-care and health-preserving functions, which comprises the following steps:
s1, mixing flos Caryophylli, semen Ziziphi Spinosae, fructus Lycii and flos Lonicerae at a certain ratio, adding water, boiling, leaching, filtering to remove residue to obtain Chinese medicinal juice;
s2, mixing the Chinese medicine juice and the onion juice, boiling for sterilization, adjusting sugar, and adjusting pH value to obtain a mixed solution;
s3, inoculating lactobacillus seed solution into the mixed solution, stirring and mixing uniformly, culturing at constant temperature, inoculating yeast seed solution, continuously culturing at constant temperature, and taking supernatant to obtain fermentation liquor;
and S4, adding a taste blending agent into the fermentation liquor, filtering, pasteurizing, cooling, and storing at 0-4 ℃ for 2-4 hours to obtain the traditional Chinese medicine health-care onion composite fermented beverage finished product.
In the preparation method of the traditional Chinese medicine health-care type onion composite fermented beverage, the clove, the spina date seed, the medlar and the honeysuckle are 10-30% by weight, 15-35% by weight and 0-20% by weight.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, in S1, the adding mass of water is 20-40% of the sum of the volumes of the clove, the spina date seed, the medlar and the honeysuckle, and the boiling time is 1-3 h.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, in S2, the volume ratio of the onion juice to the traditional Chinese medicine juice is 80: 20-95: 5.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, in S2, the sugar and pH value are adjusted by adding sucrose to adjust the sugar degree value to 10-25 degrees Bx and adding citric acid to adjust the pH value to 4-6.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, the lactobacillus seed liquid is lactobacillus paracasei seed liquid, and the preparation method of the lactobacillus paracasei seed liquid comprises the following steps: and taking the refrigerated lactobacillus paracasei inclined plane, picking thalli by using an inoculating loop under aseptic operation, inoculating the thalli into a liquid MRS culture medium, and culturing at 35-40 ℃ for 18-24 hours to obtain lactobacillus paracasei seed liquid.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, the yeast seed liquid is pichia kudriana seed liquid, and the preparation method of the pichia kudriana seed liquid comprises the following steps: taking a refrigerated pichia kudriana slope, picking thalli by using an inoculating loop under aseptic operation, inoculating the thalli into a wort culture medium, and carrying out constant temperature shaking culture at 28-30 ℃ for 12-24 h to obtain a pichia kudriana seed solution.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, the inoculation amount of the lactobacillus paracasei seed liquid is 3-10%, the lactobacillus paracasei seed liquid is inoculated into the pichia pastoris seed liquid after being cultured for 2-3 d at 37 ℃, the inoculation amount is 3-10%, the fermentation temperature is 20-28 ℃, and the fermentation time is 3-6 d.
In the preparation method of the traditional Chinese medicine health-care onion composite fermented beverage, the taste blending agent comprises the following raw materials in parts by weight: 1-5 parts of white granulated sugar, 0.2-0.4 part of citric acid, 3-6 parts of concentrated pear juice and 0.01-0.05 part of sodium erythorbate.
The invention also provides a traditional Chinese medicine health-care type onion composite fermented beverage prepared by the preparation method of any one of the traditional Chinese medicine health-care type onion composite fermented beverages.
The invention has the beneficial effects that: according to the invention, the onion is taken as a main raw material and the Chinese herbal medicine leaching liquor is taken as an auxiliary material, lactobacillus paracasei and pichia kudriana are taken as probiotics to be sequentially inoculated for fermentation, so that the product not only retains the nutrition and efficacy of the onion, but also increases the health care and health maintenance functions of the fermentation of the traditional Chinese medicine and the probiotics, and has great development value and market prospect.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, and are not to be considered limiting of the invention, in which:
fig. 1 is a flow chart of a preparation method of a traditional Chinese medicine health-care onion composite fermented beverage of embodiments 1-3 of the present invention.
Detailed Description
The present invention will now be described in detail with reference to the drawings and specific embodiments, wherein the exemplary embodiments and descriptions are provided only for the purpose of illustrating the present invention and are not to be construed as limiting the present invention.
Example 1
A preparation method of a traditional Chinese medicine health-care onion composite fermented beverage specifically comprises the following steps:
s1, screening purple skin onions, removing rotten purple skin onions with diseases and insect pests, removing tops and roots, washing with flowing water, cutting the onions into small pieces, pulping in a juicer, coarsely filtering with 6 layers of food-grade gauze, and filtering with a centrifuge to obtain onion juice;
s2, mixing the Chinese herbal medicine components according to the proportion of 25% of clove, 30% of spina date seed, 30% of medlar and 15% of honeysuckle flower, adding water until the solid content is 30% (w/v), boiling for 2h, filtering to remove dregs and obtain clear and dreg-free Chinese medicine juice;
s3, mixing the prepared onion juice and the Chinese medicine juice according to the volume ratio of 80:20, and sterilizing for 15min at 80 ℃ by adopting a pasteurization method; cooling to 35 deg.C, adding sucrose to adjust sugar degree to 18 ° Bx; adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
s4, strain activation and seed liquid preparation:
preparation of lactobacillus paracasei seed liquid: taking a refrigerated lactobacillus paracasei inclined plane (MRS solid culture medium), selecting two-ring thalli by using an inoculating ring under aseptic operation, inoculating into a liquid MRS culture medium, and culturing at 37 ℃ for 24h to obtain lactobacillus paracasei seed liquid;
preparing a pichia kudriana seed solution: taking a refrigerated Pichia pastoris inclined plane (YEPD solid culture medium), selecting two rings of thalli by using an inoculating ring under aseptic operation, inoculating into a wort culture medium, and carrying out shake cultivation for 12h at 30 ℃ and 180r/min to obtain a Pichia pastoris seed solution;
s5, inoculating the prepared lactobacillus paracasei seed liquid into the mixed liquid with the inoculation amount of 5% (v/v), uniformly stirring, carrying out static culture at the constant temperature of 37 ℃ for 3 days, then inoculating the lactobacillus paracasei seed liquid into the pichia pastoris seed liquid with the inoculation amount of 5% (v/v), and continuing to carry out static culture at the constant temperature of 26 ℃ for 5 days to obtain fermentation liquid;
s6, centrifuging the fermentation liquor at 3000rpm for 5min, taking supernatant, adding white granulated sugar and citric acid, concentrated pear juice and sodium erythorbate into the supernatant for blending, wherein the mass percentages of the components are as follows: 4% of white granulated sugar, 0.3% of citric acid, 4% of concentrated pear juice, 0.2% of sodium erythorbate and the balance of supernatant; centrifuging the fermentation liquor with the well-prepared mouthfeel at 3000rpm for 5min, pasteurizing the supernatant, cooling to room temperature, and storing at 4 ℃ for 4h to obtain the traditional Chinese medicine health-care onion composite fermented beverage.
The traditional Chinese medicine health-care onion composite fermented beverage obtained in the embodiment is a light purple clear liquid, and is sour and sweet in taste.
Example 2
A preparation method of a traditional Chinese medicine health-care onion composite fermented beverage specifically comprises the following steps:
(1) screening yellow skin onion, removing rotten yellow skin onion with diseases and insect pests, removing top and root, washing with flowing water, cutting onion into small pieces, pulping with a juicer, coarse-filtering with 6 layers of food grade gauze, and filtering with a centrifuge to obtain onion juice;
(2) mixing the Chinese herbal medicine components according to the proportion of 15% of clove, 35% of spina date seed, 35% of medlar and 15% of honeysuckle flower, adding water until the solid content is 40% (w/v), boiling for 1.5h, filtering to remove dregs to obtain clear and dreg-free Chinese medicine juice;
(3) mixing the prepared onion juice and the Chinese medicinal juice at a volume ratio of 90:10, and sterilizing by pasteurization at 80 deg.C for 15 min; cooling to 30-40 ℃, and adding sucrose to adjust the sugar degree to 15 DEG Bx; adding citric acid to adjust the pH value to 5 to obtain a mixed solution;
(4) strain activation and seed liquid preparation:
preparation of lactobacillus paracasei seed liquid: taking a refrigerated lactobacillus paracasei inclined plane (MRS solid culture medium), picking two-ring thalli by using an inoculating ring under aseptic operation, inoculating into a liquid MRS culture medium, and culturing at 37 ℃ for 20h to obtain lactobacillus paracasei seed liquid;
preparing a pichia kudriana seed solution: taking a refrigerated Pichia pastoris inclined plane (YEPD solid culture medium), selecting two rings of thalli by using an inoculating ring under aseptic operation, inoculating into a wort culture medium, and carrying out shake cultivation for 16h at 28 ℃ and 200r/min to obtain a Pichia pastoris seed solution;
(5) inoculating the prepared lactobacillus paracasei seed solution into the mixed solution with the inoculation amount of 8% (v/v), uniformly stirring, carrying out static culture at the constant temperature of 37 ℃ for 2 days, then inoculating the lactobacillus paracasei seed solution into the pichia pastoris seed solution with the inoculation amount of 8% (v/v), and continuously carrying out static culture at the constant temperature of 28 ℃ for 5 days to obtain a fermentation solution;
(6) centrifuging the fermentation liquor at 3000rpm for 5min, taking supernatant, adding white granulated sugar and sterilized citric acid, concentrated pear juice and sodium erythorbate into the supernatant for blending, wherein the mass percentages of the components are as follows: 5% of white granulated sugar, 0.2% of citric acid, 5% of concentrated pear juice, 0.3% of sodium erythorbate and the balance of supernatant; centrifuging the fermentation liquor with the well-prepared taste at 3000rpm for 5min, pasteurizing the supernatant, cooling to room temperature, and storing at 2 ℃ for 3 h.
The traditional Chinese medicine health-care onion composite fermented beverage prepared by the embodiment is light yellow clear liquid, tastes sour, sweet and fresh, and has light yeast fragrance.
The above description is only a preferred embodiment of the present invention, and all equivalent changes or modifications of the structure, characteristics and principles described in the present invention are included in the scope of the present invention.
Claims (10)
1. A preparation method of a traditional Chinese medicine health-care onion composite fermented beverage is characterized by comprising the following steps: the method comprises the following steps:
s1, mixing flos Caryophylli, semen Ziziphi Spinosae, fructus Lycii and flos Lonicerae at a certain ratio, adding water, boiling, leaching, filtering to remove residue to obtain Chinese medicinal juice;
s2, mixing the Chinese medicine juice and the onion juice, boiling for sterilization, adjusting sugar, and adjusting pH value to obtain a mixed solution;
s3, inoculating lactobacillus seed solution into the mixed solution, stirring and mixing uniformly, culturing at constant temperature, inoculating yeast seed solution, continuously culturing at constant temperature, and taking supernatant to obtain fermentation liquor;
and S4, adding a taste blending agent into the fermentation liquor, filtering, pasteurizing, cooling, and storing at 0-4 ℃ for 2-4 hours to obtain the traditional Chinese medicine health-care onion composite fermented beverage finished product.
2. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
wherein the clove, the spina date seed, the medlar and the honeysuckle are 10-30% of clove, 15-35% of spina date seed, 15-35% of medlar and 0-20% of honeysuckle in parts by weight.
3. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
in S1, the adding mass of water is 20-40% of the sum of the volumes of the clove, the spina date seed, the medlar and the honeysuckle, and the boiling time is 1-3 h.
4. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
wherein in S2, the volume ratio of the onion juice to the Chinese medicine juice is 80: 20-95: 5.
5. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
in S2, the method for adjusting sugar and pH value is to add sucrose to adjust the sugar degree value to 10-25 DEG Bx, and add citric acid to adjust the pH value to 4-6.
6. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
the lactobacillus seed liquid is lactobacillus paracasei seed liquid, and the preparation method of the lactobacillus paracasei seed liquid comprises the following steps: and taking the refrigerated lactobacillus paracasei inclined plane, picking thalli by using an inoculating loop under aseptic operation, inoculating the thalli into a liquid MRS culture medium, and culturing at 35-40 ℃ for 18-24 hours to obtain lactobacillus paracasei seed liquid.
7. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
the yeast seed liquid is a pichia kudriana seed liquid, and the preparation method of the pichia kudriana seed liquid comprises the following steps: taking a refrigerated pichia kudriana slope, picking thalli by using an inoculating loop under aseptic operation, inoculating the thalli into a wort culture medium, and carrying out constant temperature shaking culture at 28-30 ℃ for 12-24 h to obtain a pichia kudriana seed solution.
8. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
wherein the inoculation amount of the lactobacillus paracasei seed liquid is 3-10%, the lactobacillus paracasei seed liquid is inoculated into the pichia pastoris seed liquid after being cultured for 2-3 d at 37 ℃, the inoculation amount is 3-10%, the fermentation temperature is 20-28 ℃, and the fermentation time is 3-6 d.
9. The preparation method of the traditional Chinese medicine health-care onion composite fermented beverage according to claim 1, which is characterized by comprising the following steps:
the mouthfeel blending agent comprises the following raw materials in parts by weight: 1-5 parts of white granulated sugar, 0.2-0.4 part of citric acid, 3-6 parts of concentrated pear juice and 0.01-0.05 part of sodium erythorbate.
10. A traditional Chinese medicine health-care type onion composite fermented beverage is characterized by being prepared by the preparation method of the traditional Chinese medicine health-care type onion composite fermented beverage as claimed in any one of claims 1 to 9.
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Application publication date: 20200814 |