CN111657490A - Dandelion root saccharified liquid, dandelion root fermentation product, preparation methods of dandelion root saccharified liquid and dandelion root fermentation product, and product containing dandelion root saccharification liquid and dandelion root fermentation product - Google Patents
Dandelion root saccharified liquid, dandelion root fermentation product, preparation methods of dandelion root saccharified liquid and dandelion root fermentation product, and product containing dandelion root saccharification liquid and dandelion root fermentation product Download PDFInfo
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Classifications
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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
-
- 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
- A23L33/15—Vitamins
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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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
Abstract
The invention provides a dandelion root saccharified liquid, a dandelion root fermentation product, a preparation method thereof and a product comprising the dandelion root saccharified liquid and the dandelion root fermentation product, and relates to the technical field of health-care food.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to dandelion root saccharified liquid, dandelion root fermentation products, a preparation method of the dandelion root fermentation products and products containing the dandelion root fermentation products.
Background
Herba Taraxaci (Taraxacum mongolicum Hand Mazz.) is perennial herb of Taraxacum of Compositae, is bitter and sweet in taste, cold in nature, enters liver and stomach meridians, and has effects of clearing away heat and toxic materials, relieving swelling, resolving hard mass, promoting bile flow, and inducing diuresis. In recent years, researches show that dandelion root also has biological activities of broad-spectrum bacteriostasis, tumor resistance, liver protection, gallbladder function promotion, immunoregulation, oxidation resistance and the like, is a valuable resource worthy of comprehensive development, and has great development value and market potential.
However, the existing health care products directly prepared from dandelion roots have a special smell commonly known as 'earthy smell', and the dandelion root products directly processed have certain antioxidation, but the effect is far from expected, and the health care effect is not outstanding, so that research and improvement on deep processing methods of dandelion roots are carried out, so that the improvement on the antioxidation effect of dandelion root products and the improvement on the flavor of dandelion root products become necessary and urgent.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The first purpose of the invention is to provide dandelion root saccharification liquid which has good antioxidant effect.
The second purpose of the invention is to provide a preparation method of dandelion root saccharification liquid.
The third purpose of the invention is to provide a dandelion root fermentation product, wherein the dandelion root fermentation product is mainly prepared by fermenting the dandelion root saccharification liquid, and has good oxidation resistance and palatable flavor.
The fourth object of the present invention is to provide a method for preparing a dandelion root fermentation product.
The fifth purpose of the invention is to provide a dandelion root product which is mainly prepared from the dandelion root fermentation product, has good antioxidant effect and has palatable flavor.
The invention provides dandelion root saccharification liquid which comprises the following components in percentage by mass: 5-15% of dandelion root, 20-25% of barley malt, 0.2-0.7% of vitamin C, 0.05-0.08% of vitamin E and the balance of water;
the sum of the mass percentages of the components in the dandelion root saccharified liquid is 100%.
Further, the dandelion root saccharification liquid comprises the following components in percentage by mass: 5-10% of dandelion root, 22-25% of barley malt, 0.5-0.7% of vitamin C, 0.06-0.08% of vitamin E and the balance of water;
the sum of the mass percentages of the components in the dandelion root saccharification liquid is 100%;
preferably, the dandelion root saccharification liquid comprises the following components in percentage by mass: 5% of dandelion root, 25% of barley malt, 0.5% of vitamin C, 0.07% of vitamin E and 69.43% of water.
The invention provides a preparation method of the dandelion root saccharification liquid, which comprises the following steps:
mixing dandelion root and barley malt with part of water to prepare slurry; then, uniformly mixing the slurry with the rest water, heating and saccharifying to obtain a saccharified liquid A; and then adding vitamin C and vitamin E into the saccharification liquid A and mixing uniformly to obtain the dandelion root saccharification liquid.
Further, the adding amount of the part of water is 3.5-4.8% of the total mass of dandelion roots and barley malt;
preferably, the amount of the part of water added is 4.0% of the total mass of dandelion root and barley malt.
Further, the warming saccharification is gradient warming saccharification;
preferably, the gradient warming saccharification comprises the following steps in sequence:
(a) uniformly mixing the slurry with the rest of water, and then preserving the heat at 46-48 ℃ for 30-35 min;
(b) heating to 53-55 ℃, and keeping the temperature for 30-35 min;
(c) heating to 60-63 ℃ and preserving the heat for 30-35 min;
(d) heating to 67-69 ℃ and preserving the heat for 30-35 min;
(e) heating to 70-72 ℃ and preserving the heat for 15-20 min;
(f) and heating to 78-79 ℃ and preserving the heat for 8-10 min.
The dandelion root fermentation product is mainly prepared by fermenting the dandelion root saccharification liquid.
The invention provides a preparation method of the dandelion root fermentation product, which comprises the following steps:
adding a fermentation strain into the dandelion root saccharification liquid, and performing multi-stage fermentation to obtain dandelion root fermentation products;
preferably, the fermentation strain comprises active dry yeast and fresh cordyceps militaris.
Further, the multi-stage fermentation comprises 1-4 stages of fermentation which are sequentially carried out;
preferably, the strain for the level 1 fermentation is active dry yeast;
more preferably, the fermentation temperature of the 1 st stage fermentation is 15-17 ℃, and the fermentation time is 12-15 h;
preferably, the strain for the 2 nd stage fermentation is fresh cordyceps militaris;
more preferably, the fermentation temperature of the 2 nd-stage fermentation is 18-20 ℃, and the fermentation time is 35-40 h;
preferably, the strain for the 3 rd stage fermentation is active dry yeast;
more preferably, the fermentation temperature of the 3 rd stage fermentation is 22-25 ℃, and the fermentation time is 12-16 h;
preferably, the strain for the 4 th stage fermentation is active dry yeast;
more preferably, the fermentation temperature of the 4 th-stage fermentation is 28-29 ℃, and the fermentation time is 12-16 h.
Further, the 4 th stage fermentation also comprises the step of fermenting after culturing the active dry yeast;
preferably, the culture solution of the fermentation after the culture is glutinous rice juice.
The dandelion root product is mainly prepared from the dandelion root fermentation product;
preferably, the dandelion root product comprises any one of dandelion root beverage, dandelion root extract and dandelion root paste.
Compared with the prior art, the invention has the beneficial effects that:
the application provides a dandelion root saccharification liquid, the saccharification liquid includes dandelion root, barley malt, vitamin C, vitamin E and water, wherein, dandelion root is as anti-oxidant function raw materials, barley malt is as saccharification raw materials and provides the wheat fragrance, vitamin C and vitamin E are as the anti-oxidant effect of reinforcing water-soluble component and fat-soluble component, prevent that the oxidation of saccharification in-process raw materials from producing the peculiar smell, the dandelion root saccharification liquid of constituteing according to specific ratio with above-mentioned raw materials has fine anti-oxidant efficiency.
The preparation method of the dandelion root saccharification liquid provided by the invention is characterized in that dandelion roots, barley malt and part of water are mixed to prepare slurry; then, uniformly mixing the slurry with the rest water, heating and saccharifying to obtain a saccharified liquid A; and then adding vitamin C and vitamin E into the saccharification liquid A and mixing uniformly to obtain the dandelion root saccharification liquid. The preparation method of the dandelion root saccharification liquid has the advantages of simple process and easy operation.
The dandelion root fermentation product is mainly prepared by fermenting the dandelion root saccharification liquid; the dandelion root fermentation product prepared by fermenting the dandelion root saccharification liquid has good oxidation resistance and palatable flavor.
According to the preparation method of the dandelion root fermentation product, the fermentation strain is added into the dandelion root saccharification liquid for multi-stage fermentation, so that the dandelion root fermentation product is obtained. The preparation method converts the dandelion root saccharified liquid in a multi-stage fermentation mode, has the advantage of thorough fermentation, can effectively improve the oxidation resistance of dandelion root fermentation products, effectively removes the earthy taste of the dandelion, and has palatable flavor.
The dandelion root product provided by the invention is mainly prepared from the dandelion root fermentation product, and has a good antioxidant effect.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to one aspect of the invention, the dandelion root saccharification liquid comprises the following components in percentage by mass: 5-15% of dandelion root, 20-25% of barley malt, 0.2-0.7% of vitamin C, 0.05-0.08% of vitamin E and the balance of water;
the sum of the mass percentages of the components in the dandelion root saccharified liquid is 100%.
The application provides a dandelion root saccharification liquid, the saccharification liquid includes dandelion root, barley malt, vitamin C, vitamin E and water, wherein, dandelion root is as anti-oxidant function raw materials, barley malt is as saccharification raw materials and provides the wheat fragrance, vitamin C and vitamin E are as the anti-oxidant effect of reinforcing water-soluble component and fat-soluble component, prevent that the oxidation of saccharification in-process raw materials from producing the peculiar smell, the dandelion root saccharification liquid of constituteing according to specific ratio with above-mentioned raw materials has fine anti-oxidant efficiency.
Typical but non-limiting preferred embodiments of the dandelion root are: 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% and 15%; typical but non-limiting preferred embodiments of the barley malt described above are: 20%, 21%, 22%, 23%, 24% and 25%; typical but non-limiting preferred embodiments of the above vitamin C are: 0.2%, 0.3%, 0.4%, 0.5%, 0.6% and 0.7%; typical but non-limiting preferred embodiments of the above vitamin E are: 0.05%, 0.06%, 0.07% and 0.08%.
In a preferred embodiment of the invention, the dandelion root saccharification liquid comprises the following components in percentage by mass: 5-10% of dandelion root, 22-25% of barley malt, 0.5-0.7% of vitamin C, 0.06-0.08% of vitamin E and the balance of water;
the sum of the mass percentages of the components in the dandelion root saccharification liquid is 100%;
preferably, the dandelion root saccharification liquid comprises the following components in percentage by mass: 5% of dandelion root, 25% of barley malt, 0.5% of vitamin C, 0.07% of vitamin E and 69.43% of water.
According to the invention, the technical effect of the dandelion root saccharification liquid is further optimized by further adjusting and optimizing the dosage proportion of the raw materials of each component.
According to an aspect of the present invention, a method for preparing the dandelion root saccharified solution comprises the following steps:
mixing dandelion root and barley malt with part of water to prepare slurry; then, uniformly mixing the slurry with the rest water, heating and saccharifying to obtain a saccharified liquid A; and then adding vitamin C and vitamin E into the saccharification liquid A and mixing uniformly to obtain the dandelion root saccharification liquid.
The preparation method of the dandelion root saccharification liquid provided by the invention is characterized in that dandelion roots, barley malt and part of water are mixed to prepare slurry; then, uniformly mixing the slurry with the rest water, heating and saccharifying to obtain a saccharified liquid A; and then adding vitamin C and vitamin E into the saccharification liquid A and mixing uniformly to obtain the dandelion root saccharification liquid. The preparation method of the dandelion root saccharification liquid has the advantages of simple process and easy operation.
In a preferred embodiment of the invention, the addition amount of the part of water is 3.5-4.8% of the total mass of dandelion roots and barley malt;
typical but non-limiting preferred embodiments of the above-mentioned partial water addition are the total mass of dandelion root and barley malt: 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7% and 4.8%;
preferably, the amount of the part of water added is 4.0% of the total mass of dandelion root and barley malt.
In a preferred embodiment of the present invention, the warming saccharification is gradient warming saccharification;
in a preferred embodiment, the warm saccharification is a gradient warm saccharification in which the enzyme system is enriched to have an optimum temperature at the same temperature in a plurality of stages, thereby exhibiting an optimum saccharification effect.
Preferably, the gradient warming saccharification comprises the following steps in sequence:
(a) uniformly mixing the slurry with the rest of water, and then preserving the heat at 46-48 ℃ for 30-35 min;
(b) heating to 53-55 ℃, and keeping the temperature for 30-35 min;
(c) heating to 60-63 ℃ and preserving the heat for 30-35 min;
(d) heating to 67-69 ℃ and preserving the heat for 30-35 min;
(e) heating to 70-72 ℃ and preserving the heat for 15-20 min;
(f) and heating to 78-79 ℃ and preserving the heat for 8-10 min.
According to one aspect of the present invention, a dandelion root fermentation product is prepared by fermenting the dandelion root saccharification liquid.
The dandelion root fermentation product is mainly prepared by fermenting the dandelion root saccharification liquid; the dandelion root fermentation product prepared by fermenting the dandelion root saccharification liquid has good oxidation resistance and palatable flavor.
According to an aspect of the present invention, a method for preparing the dandelion root fermentation product comprises the following steps:
adding a fermentation strain into the dandelion root saccharification liquid, and performing multi-stage fermentation to obtain dandelion root fermentation products;
according to the preparation method of the dandelion root fermentation product, the fermentation strain is added into the dandelion root saccharification liquid for multi-stage fermentation, so that the dandelion root fermentation product is obtained. The preparation method converts the dandelion root saccharified liquid in a multi-stage fermentation mode, has the advantage of thorough fermentation, can effectively improve the oxidation resistance of dandelion root fermentation products, effectively removes the earthy taste of the dandelion, and has palatable flavor.
In a preferred embodiment of the present invention, the fermentation strain comprises active dry yeast and fresh north cordyceps.
In a preferred embodiment of the invention, the multistage fermentation comprises 1-4 stages of fermentation which are sequentially carried out;
in the above preferred embodiment, the strain of the stage 1 fermentation is active dry yeast; adding active dry yeast into the dandelion root saccharification liquid for fermentation to obtain a 1-level fermentation conversion liquid;
preferably, in the 1 st stage fermentation, the adding amount of the active dry yeast is 0.1 wt% of the mass of the dandelion root saccharification liquid.
Preferably, the fermentation temperature of the 1 st stage fermentation is 15-17 ℃, and the fermentation time is 12-15 h;
typical but non-limiting preferred embodiments of the fermentation temperature for the above stage 1 fermentation are: 15 ℃, 16 ℃ and 17 ℃; typical but non-limiting preferred embodiments of the fermentation time for the above stage 1 fermentation are: 12h, 13h, 14h and 15 h.
In the above preferred embodiment, the 2 nd stage fermentation strain is fresh north cordyceps sinensis; adding fresh cordyceps militaris into the grade-1 fermentation conversion liquid for fermentation to obtain a grade-2 fermentation conversion liquid;
preferably, in the 2 nd-stage fermentation, the adding amount of the fresh cordyceps militaris is 0.5 wt% of the mass of the 1 st-stage fermentation conversion liquid.
Preferably, the fermentation temperature of the 2 nd-stage fermentation is 18-20 ℃, and the fermentation time is 35-40 h;
typical but non-limiting preferred embodiments of the fermentation temperature for the above stage 2 fermentation are: 18 ℃, 19 ℃ and 20 ℃; typical but non-limiting preferred embodiments of the fermentation time for the above stage 2 fermentation are: 35h, 36h, 37h, 38h, 39h and 40 h.
In the above preferred embodiment, the strain for the 3 rd stage fermentation is active dry yeast; adding active dry yeast into the 2-level fermentation conversion liquid for fermentation to obtain a 3-level fermentation conversion liquid;
preferably, in the 3 rd stage fermentation, the adding amount of the active dry yeast is 0.1 wt% of the mass of the 2 nd stage fermentation conversion liquid.
Preferably, the fermentation temperature of the 3 rd stage fermentation is 22-25 ℃, and the fermentation time is 12-16 h;
typical but non-limiting preferred embodiments of the fermentation temperature for the above stage 3 fermentation are: 22 ℃, 23 ℃, 24 ℃ and 25 ℃; typical but non-limiting preferred embodiments of the fermentation time for the above-mentioned stage 3 fermentation are: 12h, 13h, 14h, 15h and 16 h.
In the above preferred embodiment, the strain of the 4 th stage fermentation is active dry yeast; adding active dry yeast into the 3-stage fermentation conversion solution for fermentation to obtain a dandelion root fermentation product;
preferably, the fermentation temperature of the 4 th-stage fermentation is 28-29 ℃, and the fermentation time is 12-16 h.
Typical but non-limiting preferred embodiments of the fermentation temperature for the above-described stage 4 fermentation are: 28 ℃, 28.5 ℃ and 29 ℃; typical but non-limiting preferred embodiments of the fermentation time for the above-mentioned stage 4 fermentation are: 12h, 13h, 14h, 15h and 16 h.
In the above preferred embodiment, the stage 4 fermentation further comprises a step of post-culture fermentation of active dry yeast;
preferably, the culture solution of the fermentation after the culture is glutinous rice juice, so that the viscosity of the fermentation solution is increased, and the flavor is improved.
Preferably, the step of post-culture fermentation is: adding active dry yeast into 500mL of glutinous rice juice at an addition amount of 0.1 wt% of 2-stage fermentation conversion liquid, culturing at 26 ℃ for 5h, adding the culture liquid into 3-stage fermentation conversion liquid, and culturing at 28.5 ℃ for 12h to obtain dandelion root fermentation product;
more preferably, the preparation method of the glutinous rice juice comprises the following steps: adding 50g of glutinous rice flour into water to prepare 500mL of glutinous rice juice, boiling for 15min, adding cold boiled water to 500mL, and cooling to obtain the glutinous rice juice.
In a preferred embodiment of the present invention, the preparation method further comprises a step of concentrating the dandelion root fermentation product.
Preferably, the preparation method of the dandelion root saccharification liquid specifically comprises the following steps:
(1) weighing raw materials: mixing the barley malt and the dandelion according to the formula amount;
(2) adding water and rolling: adding part of water into the mixed barley malt and dandelion, and rolling to prepare a slurry, wherein the water addition amount is controlled to be 3.5-4.8% of the total mass of the barley malt and the dandelion;
(3) heating and saccharifying: uniformly mixing the slurry and the residual water, and putting the mixture into a saccharifying pot for gradient heating and saccharifying to obtain a saccharifying liquid A;
the gradient heating saccharification sequentially comprises the following steps:
uniformly mixing the slurry with the rest water, and then preserving the heat at 46-48 ℃ for 30-35 min; heating to 53-55 ℃, and preserving the heat for 30-35 min; heating to 60-63 ℃ and preserving the heat for 30-35 min; heating to 67-69 ℃ and preserving the heat for 30-35 min; heating to 70-72 ℃ and preserving the heat for 15-20 min; heating to 78-79 ℃ and preserving the heat for 8-10 min;
(4) and filtering and concentrating: filtering the saccharified solution A until the filtrate is clear, washing the grains with 79 ℃ water accounting for 80-120% of the dry weight of the raw materials, combining the filtrates, boiling and concentrating until the total mass of the barley malt and the dandelion is 400%, stopping heating, and cooling in water bath to below 38 ℃ to obtain the dandelion root saccharified solution.
Preferably, the preparation method of the dandelion root fermentation product specifically comprises the following steps:
(5) adding active dry yeast into the dandelion root saccharification liquid according to the mass of 0.1 wt% of the dandelion root saccharification liquid, and fermenting for 12-15 h at 15-17 ℃ to obtain a grade-1 fermentation conversion liquid;
(6) adding fresh cordyceps militaris into the 1-grade fermentation conversion solution according to the mass of 0.5 wt% of the 1-grade fermentation conversion solution, and fermenting for 35-40 h at 18-20 ℃ to obtain a 2-grade fermentation conversion solution;
(7) adding active dry yeast into the 2-level fermentation conversion solution according to the mass of 0.1 wt% of the 2-level fermentation conversion solution, and fermenting for 12-16 h at the temperature of 22-25 ℃ to obtain a 3-level fermentation conversion solution;
(8) adding active dry yeast into 500mL of glutinous rice juice according to the mass of 0.1 wt% of 2-level fermentation conversion liquid, and culturing at 26 ℃ for 5 hours to obtain a culture solution; then adding the culture solution into the 3-level fermentation conversion solution, and fermenting for 12-16 h at 28-29 ℃ to obtain a 4-level fermentation conversion solution;
(9) boiling and concentrating the 4-stage fermentation conversion solution to 150% of the total mass of the barley malt and the dandelion, cooling to 75 ℃, filling and storing to obtain the dandelion root fermentation product.
According to an aspect of the present invention, a dandelion root product, which is mainly prepared from the above dandelion root fermentation product;
the dandelion root product provided by the invention is mainly prepared from the dandelion root fermentation product, and has a good antioxidant health-care effect.
Preferably, the dandelion root product comprises any one of dandelion root beverage, dandelion root extract and dandelion root paste.
The technical solution of the present invention will be further described with reference to the following examples.
Example 1
The dandelion root saccharification liquid comprises the following components in percentage by mass: 5% of dandelion root, 20% of barley malt, 0.2% of vitamin C, 0.05% of vitamin E and 74.75% of water;
the preparation method of the dandelion root saccharification liquid specifically comprises the following steps:
(1) weighing raw materials: mixing the barley malt and the dandelion according to the formula amount;
(2) adding water and rolling: adding part of water into the mixed barley malt and dandelion for rolling to prepare slurry, wherein the water addition amount is controlled to be 3.5% of the total mass of the barley malt and the dandelion;
(3) heating and saccharifying: uniformly mixing the slurry and the residual water, and putting the mixture into a saccharifying pot for gradient heating and saccharifying to obtain a saccharifying liquid A;
the gradient heating saccharification sequentially comprises the following steps:
mixing the slurry with the rest water, and keeping the temperature at 46 deg.C for 30 min; heating to 53 deg.C and maintaining for 30 min; heating to 60 deg.C and maintaining for 30 min; heating to 67 deg.C and maintaining for 30 min; heating to 70 deg.C and maintaining for 15 min; heating to 78 deg.C and maintaining for 8 min;
(4) and filtering and concentrating: filtering the saccharified solution A until the filtrate is clear, washing the residue with 79 ℃ water with 80% of the total mass of barley malt and dandelion, combining the filtrates, boiling and concentrating to 400% of the total mass of barley malt and dandelion, stopping heating, cooling in water bath to below 38 ℃, adding vitamin C and vitamin E, and mixing uniformly to obtain the dandelion root saccharified solution.
Example 2
The dandelion root saccharification liquid comprises the following components in percentage by mass: 15% of dandelion root, 25% of barley malt, 0.7% of vitamin C, 0.08% of vitamin E and 59.22% of water;
the preparation method of the dandelion root saccharification liquid specifically comprises the following steps:
(1) weighing raw materials: mixing the barley malt and the dandelion according to the formula amount;
(2) adding water and rolling: adding part of water into the mixed barley malt and dandelion, and rolling to prepare a slurry, wherein the water addition amount is controlled to be 4.8% of the total mass of the barley malt and the dandelion;
(3) heating and saccharifying: uniformly mixing the slurry and the residual water, and putting the mixture into a saccharifying pot for gradient heating and saccharifying to obtain a saccharifying liquid A;
the gradient heating saccharification sequentially comprises the following steps:
mixing the slurry with the rest water, and keeping the temperature at 48 ℃ for 35 min; heating to 55 deg.C and maintaining for 35 min; heating to 63 deg.C and maintaining for 35 min; heating to 69 deg.C and maintaining for 35 min; heating to 72 deg.C and maintaining for 20 min; heating to 79 deg.C, and maintaining for 10 min;
(4) and filtering and concentrating: filtering the saccharified solution A until the filtrate is clear, washing the residue with 79 ℃ water with 120% of the total mass of barley malt and dandelion, combining the filtrates, boiling and concentrating to 400% of the total mass of barley malt and dandelion, stopping heating, cooling in water bath to below 38 ℃, adding vitamin C and vitamin E, and mixing uniformly to obtain the dandelion root saccharified solution.
Example 3
The dandelion root saccharification liquid comprises the following components in percentage by mass: 5% of dandelion root, 25% of barley malt, 0.7% of vitamin C, 0.08% of vitamin E and 69.22% of water;
the preparation method of the dandelion root saccharification liquid specifically comprises the following steps:
(1) weighing raw materials: mixing the barley malt and the dandelion according to the formula amount;
(2) adding water and rolling: adding part of water into the mixed barley malt and dandelion for rolling to prepare slurry, wherein the water addition amount is controlled to be 3.5% of the total mass of the barley malt and the dandelion;
(3) heating and saccharifying: uniformly mixing the slurry and the residual water, and putting the mixture into a saccharifying pot for gradient heating and saccharifying to obtain a saccharifying liquid A;
the gradient heating saccharification sequentially comprises the following steps:
mixing the slurry with the rest water, and keeping the temperature at 48 deg.C for 30 min; heating to 53 deg.C and maintaining for 30 min; heating to 62 deg.C, and maintaining for 30 min; heating to 67 deg.C and maintaining for 30 min; heating to 72 deg.C and maintaining for 15 min; heating to 79 deg.C, and maintaining for 8 min;
(4) and filtering and concentrating: filtering the saccharified solution A until the filtrate is clear, washing the grains with 79 ℃ water with 90% of the total mass of the barley malt and the dandelion, combining the filtrates, boiling and concentrating to 400% of the total mass of the barley malt and the dandelion, stopping heating, cooling in water bath to below 38 ℃, adding vitamin C and vitamin E, and mixing uniformly to obtain the dandelion root saccharified solution.
Example 4
The dandelion root saccharification liquid comprises the following components in percentage by mass: 8% of dandelion root, 24% of barley malt, 0.7% of vitamin C, 0.08% of vitamin E and 67.22% of water;
the preparation method of the dandelion root saccharification liquid specifically comprises the following steps:
(1) weighing raw materials: mixing the barley malt and the dandelion according to the formula amount;
(2) adding water and rolling: adding part of water into the mixed barley malt and dandelion for rolling to prepare slurry, wherein the water addition amount is controlled to be 4.2% of the total mass of the barley malt and the dandelion;
(3) heating and saccharifying: uniformly mixing the slurry and the residual water, and putting the mixture into a saccharifying pot for gradient heating and saccharifying to obtain a saccharifying liquid A;
the gradient heating saccharification sequentially comprises the following steps:
mixing the slurry with the rest water, and keeping the temperature at 47 deg.C for 30 min; heating to 53 deg.C and maintaining for 30 min; heating to 61 deg.C and maintaining for 30 min; heating to 68 deg.C and maintaining for 30 min; heating to 72 deg.C and maintaining for 15 min; heating to 78 deg.C and maintaining for 8 min;
(4) and filtering and concentrating: filtering the saccharified solution A until the filtrate is clear, washing the grains with 79 ℃ water with 90% of the total mass of the barley malt and the dandelion, combining the filtrates, boiling and concentrating to 400% of the total mass of the barley malt and the dandelion, stopping heating, cooling in water bath to below 38 ℃, adding vitamin C and vitamin E, and mixing uniformly to obtain the dandelion root saccharified solution.
Example 5
The dandelion root saccharification liquid comprises the following components in percentage by mass: 14% of dandelion root, 21% of barley malt, 0.7% of vitamin C, 0.08% of vitamin E and 64.22% of water;
the preparation method of the dandelion root saccharification liquid specifically comprises the following steps:
(1) weighing raw materials: mixing the barley malt and the dandelion according to the formula amount;
(2) adding water and rolling: adding part of water into the mixed barley malt and dandelion for rolling to prepare slurry, wherein the water addition amount is controlled to be 4.2% of the total mass of the barley malt and the dandelion;
(3) heating and saccharifying: uniformly mixing the slurry and the residual water, and putting the mixture into a saccharifying pot for gradient heating and saccharifying to obtain a saccharifying liquid A;
the gradient heating saccharification sequentially comprises the following steps:
mixing the slurry with the rest water, and keeping the temperature at 48 deg.C for 30 min; heating to 54 deg.C and maintaining for 30 min; heating to 63 deg.C and maintaining for 30 min; heating to 68 deg.C and maintaining for 30 min; heating to 72 deg.C and maintaining for 15 min; heating to 78 deg.C and maintaining for 8 min;
(4) and filtering and concentrating: filtering the saccharified solution A until the filtrate is clear, washing the residue with 79 ℃ water with 120% of the total mass of barley malt and dandelion, combining the filtrates, boiling and concentrating to 400% of the total mass of barley malt and dandelion, stopping heating, cooling in water bath to below 38 ℃, adding vitamin C and vitamin E, and mixing uniformly to obtain the dandelion root saccharified solution.
Example 6
A preparation method of a dandelion root fermentation product specifically comprises the following steps:
(5) adding active dry yeast into the dandelion root saccharified liquid prepared in the embodiment 1 by the mass of 0.1 wt% of the dandelion root saccharified liquid, and fermenting for 12h at 15 ℃ to obtain a grade-1 fermentation conversion liquid;
(6) adding fresh cordyceps militaris into the 1-grade fermentation conversion solution according to the mass of 0.5 wt% of the 1-grade fermentation conversion solution, and fermenting for 35 hours at 18 ℃ to obtain a 2-grade fermentation conversion solution;
(7) adding active dry yeast into the 2-level fermentation conversion liquid according to the mass of 0.1 wt% of the 2-level fermentation conversion liquid, and fermenting for 12 hours at 22 ℃ to obtain 3-level fermentation conversion liquid;
(8) adding active dry yeast into 500mL of glutinous rice juice according to the mass of 0.1 wt% of 2-level fermentation conversion liquid, and culturing at 26 ℃ for 5 hours to obtain a culture solution; then adding the culture solution into the 3-level fermentation conversion solution, and fermenting for 12h at 28 ℃ to obtain a 4-level fermentation conversion solution;
(9) boiling and concentrating the 4-stage fermentation conversion solution to 150% of the total mass of the barley malt and the dandelion, cooling to 75 ℃, filling and storing to obtain the dandelion root fermentation product.
Example 7
A preparation method of a dandelion root fermentation product specifically comprises the following steps:
(5) adding active dry yeast into the dandelion root saccharified liquid prepared in the embodiment 2 according to the mass of 0.1 wt% of the dandelion root saccharified liquid, and fermenting for 15 hours at 17 ℃ to obtain a grade-1 fermentation conversion liquid;
(6) adding fresh cordyceps militaris into the 1-grade fermentation conversion solution according to the mass of 0.5 wt% of the 1-grade fermentation conversion solution, and fermenting for 40 hours at 20 ℃ to obtain a 2-grade fermentation conversion solution;
(7) adding active dry yeast into the 2-level fermentation conversion liquid according to the mass of 0.1 wt% of the 2-level fermentation conversion liquid, and fermenting for 16h at 25 ℃ to obtain 3-level fermentation conversion liquid;
(8) adding active dry yeast into 500mL of glutinous rice juice according to the mass of 0.1 wt% of 2-level fermentation conversion liquid, and culturing at 26 ℃ for 5 hours to obtain a culture solution; then adding the culture solution into the 3-level fermentation conversion solution, and fermenting at 29 ℃ for 12-16 h to obtain a 4-level fermentation conversion solution;
(9) boiling and concentrating the 4-stage fermentation conversion solution to 150% of the total mass of the barley malt and the dandelion, cooling to 75 ℃, filling and storing to obtain the dandelion root fermentation product.
Example 8
A preparation method of a dandelion root fermentation product specifically comprises the following steps:
(5) adding active dry yeast into the dandelion root saccharified liquid prepared in the embodiment 3 according to the mass of 0.1 wt% of the dandelion root saccharified liquid, and fermenting for 12 hours at 16 ℃ to obtain a grade-1 fermentation conversion liquid;
(6) adding fresh cordyceps militaris into the 1-grade fermentation conversion solution according to the mass of 0.5 wt% of the 1-grade fermentation conversion solution, and fermenting for 36 hours at 18 ℃ to obtain a 2-grade fermentation conversion solution;
(7) adding active dry yeast into the 2-level fermentation conversion liquid according to the mass of 0.1 wt% of the 2-level fermentation conversion liquid, and fermenting for 15 hours at 25 ℃ to obtain 3-level fermentation conversion liquid;
(8) adding active dry yeast into 500mL of glutinous rice juice according to the mass of 0.1 wt% of 2-level fermentation conversion liquid, and culturing at 26 ℃ for 5 hours to obtain a culture solution; then adding the culture solution into the 3-level fermentation conversion solution, and fermenting for 12h at 28.5 ℃ to obtain a 4-level fermentation conversion solution;
(9) boiling and concentrating the 4-stage fermentation conversion solution to 150% of the total mass of the barley malt and the dandelion, cooling to 75 ℃, filling and storing to obtain the dandelion root fermentation product.
Effect example 1
Uniformly mixing the dandelion root fermentation product prepared in the embodiment 8 with water according to the mass ratio of 3:7, adding 0.15% of lemon essence in mass fraction for seasoning, wherein the mass concentration of citric acid in the lemon essence is 3.2g/L, and blending to prepare dandelion root beverage; meanwhile, DPPH clearance (IC) was used as a control against the dandelion root saccharification liquid prepared in example 350mg/mL) test, the specific test results are shown in the following table:
from the upper tableIt is understood that the dandelion root beverage prepared from the dandelion root fermentation product of example 8 has DPPH IC-eliminating effect compared to the dandelion root saccharified solution prepared in example 350With significant difference (P)<0.01), DPPH scavenging IC50The content of the dandelion root is increased by 43.8%, which shows that the dandelion root fermentation product can obviously improve the antioxidant activity of the product.
Example 9
A preparation method of a dandelion root fermentation product specifically comprises the following steps:
(5) adding active dry yeast into the dandelion root saccharified liquid prepared in the embodiment 4 by the mass of 0.1 wt% of the dandelion root saccharified liquid, and fermenting for 13h at 15 ℃ to obtain a grade-1 fermentation conversion liquid;
(6) adding fresh cordyceps militaris into the 1-grade fermentation conversion solution according to the mass of 0.5 wt% of the 1-grade fermentation conversion solution, and fermenting for 36 hours at 20 ℃ to obtain a 2-grade fermentation conversion solution;
(7) adding active dry yeast into the 2-level fermentation conversion liquid according to the mass of 0.1 wt% of the 2-level fermentation conversion liquid, and fermenting for 16 hours at 24 ℃ to obtain 3-level fermentation conversion liquid;
(8) adding active dry yeast into 500mL of glutinous rice juice according to the mass of 0.1 wt% of 2-level fermentation conversion liquid, and culturing at 27 ℃ for 5h to obtain a culture solution; then adding the culture solution into the 3-level fermentation conversion solution, and fermenting for 12-16 h at 28.5 ℃ to obtain a 4-level fermentation conversion solution;
(9) boiling and concentrating the 4-stage fermentation conversion solution to 150% of the total mass of the barley malt and the dandelion, cooling to 75 ℃, filling and storing to obtain the dandelion root fermentation product.
Effect example 2
Concentrating the dandelion root fermented product obtained in the above example 9 to obtain dandelion root paste with a water content of 18.4% (m/m), brown yellow paste, having typical fragrance of dandelion root fermented product and slightly scorched fragrance; meanwhile, DPPH clearance (IC) was used as a control in the case of the dandelion root saccharification solution prepared in example 450mg/mL) test, the specific test results are shown in the following table:
as can be seen from the above table, the dandelion root paste obtained from the fermented dandelion root product of example 9 has DPPH scavenging IC compared to the dandelion root saccharified liquid obtained from example 450With significant difference (P)<0.01), DPPH scavenging IC50The improvement is 28.1 percent, which shows that the dandelion root fermentation product can obviously improve the antioxidant activity of the product.
Example 10
A preparation method of a dandelion root fermentation product specifically comprises the following steps:
(5) adding active dry yeast into the dandelion root saccharified liquid prepared in the embodiment 5 according to the mass of 0.1 wt% of the dandelion root saccharified liquid, and fermenting for 14h at 17 ℃ to obtain a grade-1 fermentation conversion liquid;
(6) adding fresh cordyceps militaris into the 1-grade fermentation conversion solution according to the mass of 0.5 wt% of the 1-grade fermentation conversion solution, and fermenting for 36 hours at 20 ℃ to obtain a 2-grade fermentation conversion solution;
(7) adding active dry yeast into the 2-level fermentation conversion liquid according to the mass of 0.1 wt% of the 2-level fermentation conversion liquid, and fermenting for 12 hours at 25 ℃ to obtain 3-level fermentation conversion liquid;
(8) adding active dry yeast into 500mL of glutinous rice juice according to the mass of 0.1 wt% of 2-level fermentation conversion liquid, and culturing at 27 ℃ for 5h to obtain a culture solution; then adding the culture solution into the 3-level fermentation conversion solution, and fermenting for 12h at 28.5 ℃ to obtain a 4-level fermentation conversion solution;
(9) boiling and concentrating the 4-stage fermentation conversion solution to 150% of the total mass of the barley malt and the dandelion, cooling to 75 ℃, filling and storing to obtain the dandelion root fermentation product.
Effect example 3
Mixing the dandelion root fermentation product obtained in the example 10 with tomato juice according to the mass ratio of 5:1, decocting to obtain dandelion root paste with the water content of 22% (m/m), which is orange red, has the typical flavor of tomato paste, and has the fragrance of dandelion roots; meanwhile, DPPH clearance (IC) was used as a control in the case of the dandelion root saccharification solution prepared in example 550mg/mL) test, the specific test results are shown in the following table:
as can be seen from the above table, compared with the dandelion root saccharified liquid prepared in example 5, the dandelion root beverage prepared from the dandelion root fermented product prepared in example 10 has a significant difference in DPPH clearance IC50 (P <0.01), and the DPPH clearance IC50 is increased by 56.0%, which indicates that the dandelion root fermented product of the present invention can significantly improve the antioxidant activity of the product.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The dandelion root saccharification liquid is characterized by comprising the following components in percentage by mass: 5-15% of dandelion root, 20-25% of barley malt, 0.2-0.7% of vitamin C, 0.05-0.08% of vitamin E and the balance of water;
the sum of the mass percentages of the components in the dandelion root saccharified liquid is 100%.
2. The dandelion root saccharification liquid according to claim 1, wherein the dandelion root saccharification liquid comprises the following components by mass percent: 5-10% of dandelion root, 22-25% of barley malt, 0.5-0.7% of vitamin C, 0.06-0.08% of vitamin E and the balance of water;
the sum of the mass percentages of the components in the dandelion root saccharification liquid is 100%;
preferably, the dandelion root saccharification liquid comprises the following components in percentage by mass: 5% of dandelion root, 25% of barley malt, 0.5% of vitamin C, 0.07% of vitamin E and 69.43% of water.
3. The method for preparing a dandelion root saccharification liquid according to claim 1 or 2, characterized by comprising the following steps:
mixing dandelion root and barley malt with part of water to prepare slurry; then, uniformly mixing the slurry with the rest water, heating and saccharifying to obtain a saccharified liquid A; and then adding vitamin C and vitamin E into the saccharification liquid A and mixing uniformly to obtain the dandelion root saccharification liquid.
4. The method for preparing a dandelion root saccharification liquid according to claim 3, characterized in that the addition amount of the part of water is 3.5-4.8% of the total mass of dandelion roots and barley malt;
preferably, the amount of the part of water added is 4.0% of the total mass of dandelion root and barley malt.
5. The method for producing a glycated solution of dandelion root according to claim 3, wherein the warming glycation is a gradient warming glycation;
preferably, the gradient warming saccharification comprises the following steps in sequence:
(a) uniformly mixing the slurry with the rest of water, and then preserving the heat at 46-48 ℃ for 30-35 min;
(b) heating to 53-55 ℃, and keeping the temperature for 30-35 min;
(c) heating to 60-63 ℃ and preserving the heat for 30-35 min;
(d) heating to 67-69 ℃ and preserving the heat for 30-35 min;
(e) heating to 70-72 ℃ and preserving the heat for 15-20 min;
(f) and heating to 78-79 ℃ and preserving the heat for 8-10 min.
6. A dandelion root fermentation product, which is mainly prepared by fermenting the dandelion root saccharified solution according to claim 1 or 2.
7. A method for preparing the dandelion root fermentation product according to claim 6, wherein the method comprises the following steps:
adding a fermentation strain into the dandelion root saccharification liquid of claim 1 or 2, and performing multi-stage fermentation to obtain dandelion root fermentation product;
preferably, the fermentation strain comprises active dry yeast and fresh cordyceps militaris.
8. The method for preparing a dandelion root fermentation product according to claim 7, wherein said multi-stage fermentation comprises sequential 1-4 stages of fermentation;
preferably, the strain for the level 1 fermentation is active dry yeast;
more preferably, the fermentation temperature of the 1 st stage fermentation is 15-17 ℃, and the fermentation time is 12-15 h;
preferably, the strain for the 2 nd stage fermentation is fresh cordyceps militaris;
more preferably, the fermentation temperature of the 2 nd-stage fermentation is 18-20 ℃, and the fermentation time is 35-40 h;
preferably, the strain for the 3 rd stage fermentation is active dry yeast;
more preferably, the fermentation temperature of the 3 rd stage fermentation is 22-25 ℃, and the fermentation time is 12-16 h;
preferably, the strain for the 4 th stage fermentation is active dry yeast;
more preferably, the fermentation temperature of the 4 th-stage fermentation is 28-29 ℃, and the fermentation time is 12-16 h.
9. The method for preparing dandelion root fermentation product according to claim 8, wherein the stage 4 fermentation further comprises the step of post-culture fermentation of active dry yeast;
preferably, the culture solution of the fermentation after the culture is glutinous rice juice.
10. A dandelion root product, which is mainly prepared from the dandelion root fermentation product of claim 6;
preferably, the dandelion root product comprises any one of dandelion root beverage, dandelion root extract and dandelion root paste.
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