CN112841485A - Medlar nutrient solution and preparation method thereof - Google Patents
Medlar nutrient solution and preparation method thereof 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention relates to the field of nutrient solutions, and particularly relates to a medlar nutrient solution and a preparation method thereof. The preparation method comprises the following steps: (1) adding complex enzyme into the steamed Chinese wolfberry and red date for enzymolysis and separation to obtain Chinese wolfberry and red date juice; (2) decocting fructus crataegi, arillus longan, radix Ginseng, and herba cistanches to obtain extractive solution; (3) adding the extract and the composite yeast strain fermentation liquid into the medlar and red date juice, uniformly mixing, and performing pre-fermentation, separation, post-fermentation and clarification; the compound enzyme comprises: pectinase, cellulase, and glucanase; the composite yeast strains comprise: lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092 active dry yeasts; the weight ratio of the medlar, the red dates, the hawthorns, the longan, the ginseng and the cistanche deserticola is 15-20: 10-15: 1-2: 2-5: 2-4: 1-2. The preparation method has high juice yield, high nutrition, and easy absorption.
Description
Technical Field
The invention relates to the technical field of nutrient solutions, and particularly relates to a medlar nutrient solution and a preparation method thereof.
Background
Zhongning is one of the key areas of national ecological construction, the planting area of the medlar is 35.7 ten thousand mu, and the annual output is more than 50 ten thousand tons. The Zhongning medlar has thin peel and small seeds, crisp texture and tender meat, is delicious and sweet in juice, is palatable in sour and sweet, is just ripe before and after the mid-autumn festival and comes into the market, fills the blank of the domestic market at the same period, becomes a domestic competitive product for the good festival of the mid-autumn festival, and is registered as a famous brand.
The medlar contains 17 amino acids (7 essential for human body), the mineral substance has higher contents of trace elements of zinc and iodine, and the vitamin content is richer (the vitamin C content in the fruit is as high as 380-600 mg/100 g), so the medlar is called as 'natural vitamin pill'. From the aspect of medical value, the medlar has ideal effects on the increase of serum transaminase of patients with allergic purpura, anemia, hypertension and cirrhosis, the prevention of blood transfusion reaction and the improvement of immunity. Therefore, the nutrient solution which is sweet and tasty, has full mouthfeel and rich nutrition and has multiple effects has important significance.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a preparation method of a medlar nutrient solution, which has the advantages of high juice yield, effective retention of nutrient components, easy absorption, multiple effects and the like by adopting the steps of juice extraction, complex enzyme enzymolysis, complex traditional Chinese medicine extracting solution, complex yeast fermentation and the like.
The second purpose of the invention is to provide the medlar nutrient solution, which is prepared by the method. The fructus Lycii nutritional liquid has bright color, aromatic flavor, and good taste, and also has effects of tranquilizing mind, reducing blood lipid, invigorating kidney, replenishing vital essence, moisturizing intestine, invigorating stomach, resolving food stagnation, and enhancing immunity.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a preparation method of a medlar nutrient solution comprises the following steps:
(1) adding a complex enzyme into the steamed Chinese wolfberry and red dates for enzymolysis, and then separating to obtain Chinese wolfberry and red date juice;
(2) decocting fructus crataegi, arillus longan, radix Ginseng, and herba cistanches to obtain extractive solution;
(3) adding the extract and a yeast solution of a composite yeast strain into the medlar and red date juice, uniformly mixing, and performing pre-fermentation, separation, post-fermentation and clarification;
the compound enzyme comprises: pectinase, cellulase, and glucanase;
the composite yeast strain comprises: lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092 active dry yeasts;
the weight ratio of the medlar, the red dates, the hawthorns, the longan, the ginseng and the cistanche salsa is 15-20: 10-15: 1-2: 2-5: 2-4: 1-2.
According to the preparation method of the medlar nutrient solution, the juice extraction rate of medlar and red dates is improved by adopting the steps of juice extraction, complex enzyme enzymolysis, compound traditional Chinese medicine extracting solution, compound yeast fermentation and the like, the utilization rate of raw materials is higher, the nutrition and active ingredients of medlar, red dates, longan, ginseng and the like are well reserved, and the medlar nutrient solution is easier to absorb by a human body.
Preferably, in the step (1), the cooking step includes: adding water which is 3-4 times of the total weight of the medlar and the red dates, and cooking for 60-90min at the temperature of 90-95 ℃.
Fructus Lycii has effects of nourishing liver, replenishing kidney essence, moistening lung and enhancing immunity.
The fructus Jujubae has effects of invigorating stomach, invigorating spleen, replenishing blood, nourishing, and strengthening body constitution.
The stewed medlar and red jujube not only can not lose nutrient components, but also is more beneficial to juice extraction and absorption of human bodies, and is more beneficial to the subsequent fermentation process.
Through a large amount of researches, the inventor discovers that when the amount of added water is 3-4 times of the total weight of the medlar and the red dates in the cooking process, the finally obtained medlar and red date juice has the best filtering effect. At the moment, the medlar and red date juice has the most nutrient components and the best taste.
Preferably, before the cooking, the method further comprises the steps of selecting, washing and draining.
The selection aims at selecting impurities, mildewed fruits, insect pests and rotten fruits in the raw materials and avoiding the impurities from affecting the flavor of the medlar nutrient solution.
Preferably, the medlar is fresh medlar, and the red dates are dry red dates.
The fresh medlar has better and unique flavor and stronger fragrance.
The dried red dates have better and stronger date fragrance, and are matched with the fragrance of the fresh medlar, so the dried red dates have strong fragrance.
Preferably, the conditions of the enzymatic hydrolysis include: performing enzymolysis at 20-25 deg.C for 2.5-4h to obtain enzymolysis solution.
The enzymolysis can be better carried out by adopting the parameters.
Preferably, the addition amount of the complex enzyme is 0.3-0.9% of the total weight of the medlar and the red dates.
More preferably, the weight ratio of the pectinase, the cellulase and the glucanase is 1-2: 2-3: 1-3.
In some embodiments, the weight ratio of pectinase, cellulase and glucanase is 1: 2: 1, or 1: 2: 2, or 1: 2: 3, or 1: 3: 1, or 1: 3: 2, or 1: 3: 3, or 2: 2: 1, or 2: 2: 2, or 2: 2: 3, or 2: 3: 1, or 2: 3: 2, or 2: 3: 3.
the addition of the complex enzyme can destroy the cell wall structures of the medlar and the red jujube, so that the nutrient substances in the medlar and red jujube pulp can effectively permeate into the solution, and the fermentation of the medlar and red jujube pulp is facilitated. Meanwhile, the complex enzyme is added, so that the utilization rate of the raw materials of the medlar and the red dates can be improved, the juice yield is improved, and the fragrance of the fermented medlar complex juice is stronger.
Preferably, after the enzymolysis, a step of enzyme inactivation is further included.
More preferably, the enzyme inactivation conditions include: heating the enzymolysis liquid to 85-98 deg.C, and maintaining for 3-8 min.
Preferably, in step (1), the separating step comprises: centrifugal filtration is carried out firstly, then rough filtration is carried out, and finally fine filtration is carried out.
More preferably, the rotation speed of the centrifugal filtration is 6300-6800 r/min.
More preferably, the rough filtration is performed using a filter cloth of 80-100 mesh.
More preferably, the fine filtration is performed using a filter cloth of 0.4 to 0.8 μm.
By adopting the parameters, the filtration can be better finished, and the prepared nutrient solution is better clarified and bright.
Preferably, in step (2), the decocting conditions include: decocting with water for 1-3 hr.
Preferably, the method further comprises the step of separating out medicine dregs after the decoction.
The fructus crataegi has effects of resolving food stagnation, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen, and reducing blood lipid.
The longan has the effects of tonifying heart and spleen, nourishing blood and soothing nerves.
Ginseng contains various ginsenosides, and has effects of invigorating primordial qi, restoring pulse, relieving depletion, invigorating spleen, benefiting lung, promoting fluid production, and tranquilizing.
Cistanchis herba has effects of invigorating kidney, replenishing vital essence, moistening dryness, and smoothing intestine.
Preferably, in the step (3), the yeast liquid of the composite yeast strain is activated yeast liquid.
Preferably, the inoculation amount of the composite yeast strain is 3 wt.% to 6 wt.%.
More preferably, the inoculation proportion of the active dry yeast of the lactobacillus paracasei Lpc-37, the lactobacillus casei Lc-11 and the danisck VEGE-092 is 1 to 4: 2-3: 1-2.
In some embodiments, the active dry yeast strains of Lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092 are inoculated at a ratio of 1: 2: 1, or 1: 3: 1, or 1: 2: 2, or 1: 3: 2, or 2: 2: 1, or 2: 3: 2, or 3: 2: 2, or 4: 2: 1, or 4: 3: 1, or 4: 3: 2.
in the prior art, saccharomyces cerevisiae is usually adopted for fermentation, and the applicant finds that the prepared nutrient solution has better mouthfeel by adopting the composite yeast strains in the mixture ratio range for fermentation.
Preferably, in the step (3), the step of pre-fermentation comprises: sequentially fermenting at 23-28 deg.C for 8-12 days, at 18-22 deg.C for 8-12 days, and at 12-17 deg.C for 8-12 days.
Through a great deal of research, the inventor finds that the primary fermentation process can be better completed by adopting a fermentation mode with a high front part and a low back part in the primary fermentation.
Preferably, in the step (3), the separating step includes: separating the precipitate from the juice by pouring the wine.
Preferably, after the pouring, the step of filling the container with aged wine is further included.
Preferably, in the step (3), the post-fermentation step comprises: aging the separated juice at 10-15 deg.C for 50-70 days.
Preferably, after the post-fermentation, the method further comprises the step of twice pouring wine and separating;
more preferably, the decanting separation is performed at least twice.
Preferably, after each of said pourings, a step of filling the container with aged mature wine is included.
Preferably, in the step (3), the clarification step comprises: clarifying with chitosan for 6-10 h.
Preferably, the addition amount of the chitosan is 0.6-1.2 g/L.
A medlar nutrient solution is prepared by the preparation method.
The nutrient solution has the advantages of bright color, sweet taste, coordination of sour and sweet taste, aromatic flavor, full mouthfeel and unique flavor. And also has effects of tranquilizing, reducing blood lipid, invigorating kidney, replenishing vital essence, moisturizing intestine, invigorating stomach, resolving food stagnation, and enhancing immunity.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the preparation method of the medlar nutrient solution, the steps of extracting juice, carrying out enzymolysis by using compound enzyme, compounding the traditional Chinese medicine extracting solution, fermenting by using compound yeast and the like are adopted, so that the juice yield is improved, the utilization rate of raw materials is high, and the prepared nutrient solution is bright in color, sweet, tasty, sour and sweet, harmonious in sweetness, rich in fragrance, full in taste and unique in flavor.
(2) The preparation method of the medlar nutrient solution provided by the invention well retains the nutrition and active ingredients of medlar, red dates, longan, ginseng and the like, and is easier to absorb by a human body.
(3) The medlar nutrient solution prepared by the preparation method provided by the invention has the effects of soothing the nerves, reducing blood fat, tonifying kidney and replenishing vital essence, moistening intestines, invigorating stomach and promoting digestion, enhancing immunity and the like, and is beneficial to popularization.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, but those skilled in the art will understand that the following described examples are some, not all, of the examples of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope 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. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
The preparation method of the medlar nutrient solution provided by the embodiment comprises the following steps:
(1) selecting 150g of fresh medlar and 100g of dry red jujube, cleaning, draining, adding 750g of water, cooking for 60min at the temperature of 90 ℃, and adding 0.3 wt.% of a mixture of 1: 2: 1, carrying out enzymolysis on the pectinase, cellulase and glucanase for 2.5h at the temperature of 20 ℃, heating the enzymolysis liquid to 85 ℃ and keeping the temperature for 3min for carrying out enzyme inactivation, carrying out centrifugal filtration at the rotating speed of 6300r/min, carrying out rough filtration on 80-mesh filter cloth, and carrying out fine filtration on 0.4-micron filter cloth to obtain the medlar-red date juice;
(2) decocting 10g of fructus crataegi, 20g of arillus longan, 20g of Ginseng radix and 10g of Cistanchis herba for 1h, and separating out residues to obtain extractive solution;
(3) adding the extracting solution and 3 wt.% of activated composite yeast strain fermentation liquid into the medlar and red date juice, uniformly mixing, then fermenting for 8 days at 23 ℃, 8 days at 18 ℃ and 8 days at 12 ℃, separating precipitates from the juice by adopting a wine pouring mode, placing the separated juice in a 10 ℃ environment for ageing for 50 days, carrying out wine pouring separation twice during the ageing period, and finally adding 0.6g/L chitosan for clarification treatment for 6 hours.
Wherein, the inoculation proportion of the composite yeast strain is 1: 2: 1 of Lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092.
Example 2
The preparation method of the medlar nutrient solution provided by the embodiment comprises the following steps:
(1) selecting 170g of fresh medlar and 110g of dry red jujube, cleaning, draining, adding 1120g of water, cooking for 68min at 91 ℃, and adding 0.4 wt.% of a mixture with the weight ratio of 1: 3: 1, carrying out enzymolysis on the pectinase, cellulase and glucanase for 3 hours at 21 ℃, heating the enzymolysis liquid to 87 ℃, keeping the temperature for 4 minutes for carrying out enzyme inactivation, carrying out centrifugal filtration at the rotating speed of 6400r/min, carrying out rough filtration by using a filter cloth with 90 meshes, and carrying out fine filtration by using a filter cloth with 0.5 mu m to obtain the medlar and red date juice;
(2) decocting 12g of fructus crataegi, 30g of longan, 25g of Ginseng radix and 20g of Cistanchis herba for 1.5h, and separating out residues to obtain extractive solution;
(3) adding the extracting solution and 4 wt.% of activated composite yeast strain fermentation liquid into the medlar and red date juice, uniformly mixing, fermenting at 24 ℃ for 9 days, at 19 ℃ for 10 days, and at 13 ℃ for 11 days, separating precipitates from the juice by a wine pouring mode, ageing the separated juice at 12 ℃ for 55 days, carrying out wine pouring separation twice during the ageing period, and finally adding 0.7g/L chitosan for clarification treatment for 7 hours.
Wherein, the inoculation proportion of the composite yeast strain is 2: 2: 1 of Lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092.
Example 3
The preparation method of the medlar nutrient solution provided by the embodiment comprises the following steps:
(1) selecting 180g of fresh medlar and 130g of dry red jujube, cleaning, draining, adding 1085g of water, cooking for 75min at the temperature of 92 ℃, and adding 0.5 wt.% of a mixture of 1: 3: 2, carrying out enzymolysis on the pectinase, cellulase and glucanase for 3.5h at 22 ℃, heating the enzymolysis liquid to 90 ℃, keeping the temperature for 5min for carrying out enzyme inactivation, carrying out centrifugal filtration at the rotating speed of 6500r/min, carrying out rough filtration by using a filter cloth with 90 meshes, and carrying out fine filtration by using a filter cloth with 0.6 mu m to obtain the medlar and red date juice;
(2) decocting 15g of fructus crataegi, 30g of arillus longan, 30g of Ginseng radix and 10g of Cistanchis herba for 2h, and separating out residues to obtain extractive solution;
(3) adding the extracting solution and 5 wt.% of activated composite yeast strain fermentation liquid into the medlar and red date juice, uniformly mixing, then fermenting for 10 days at 25 ℃, 8 days at 20 ℃ and 10 days at 15 ℃, separating precipitates from the juice by adopting a wine pouring mode, ageing the separated juice for 60 days at 13 ℃, carrying out wine pouring separation twice during ageing, and finally adding 1g/L chitosan for clarification treatment for 8 hours.
Wherein, the inoculation proportion of the composite yeast strain is 2: 3: 1 of Lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092.
Example 4
The preparation method of the medlar nutrient solution provided by the embodiment comprises the following steps:
(1) firstly, selecting 190g of fresh medlar and 100g of dried red dates, cleaning, draining, adding 1150g of water, cooking for 83min at the temperature of 94 ℃, and then adding 0.6 wt.% of the mixture with the weight ratio of 2: 3: 2, carrying out enzymolysis on the enzymolysis liquid for 2.5 hours at 24 ℃, heating the enzymolysis liquid to 95 ℃, keeping the temperature for 7 minutes for carrying out enzyme inactivation, carrying out centrifugal filtration at the rotating speed of 6700r/min, carrying out rough filtration on a filter cloth with 80 meshes, and carrying out fine filtration on the filter cloth with 0.8 mu m to obtain the medlar and red date juice;
(2) decocting 10g fructus crataegi, 20g arillus longan, 40g Ginseng radix and 15g Cistanchis herba for 2.5h, and separating out residues to obtain extractive solution;
(3) adding the extracting solution and 6 wt.% of activated composite yeast strain fermentation liquid into the medlar and red date juice, uniformly mixing, then fermenting for 8 days at 27 ℃, 8 days at 22 ℃ and 8 days at 16 ℃, separating precipitates from the juice by adopting a wine pouring mode, ageing the separated juice for 65 days at 14 ℃, carrying out wine pouring separation twice during the ageing period, and finally adding 0.7g/L chitosan for clarification treatment for 9 hours.
Wherein, the inoculation proportion of the composite yeast strain is 3: 3: 1 of Lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092.
Example 5
The preparation method of the medlar nutrient solution provided by the embodiment comprises the following steps:
(1) selecting 150g of fresh medlar and 150g of dry red jujube, cleaning, draining, adding 1200g of water, cooking for 90min at the temperature of 95 ℃, and adding 0.9 wt.% of a mixture of 2: 3: 3, carrying out enzymolysis on the pectinase, cellulase and glucanase for 4 hours at 25 ℃, heating the enzymolysis liquid to 98 ℃, keeping the temperature for 8 minutes for carrying out enzyme inactivation, carrying out centrifugal filtration at the rotating speed of 6800r/min, carrying out rough filtration by using a filter cloth with 100 meshes, and carrying out fine filtration by using a filter cloth with 0.7 mu m to obtain the medlar and red date juice;
(2) decocting 10g of fructus crataegi, 50g of longan, 30g of Ginseng radix and 10g of Cistanchis herba for 3h, and separating out residues to obtain extractive solution;
(3) adding the extracting solution and 5 wt.% of activated composite yeast strain fermentation liquid into the medlar and red date juice, uniformly mixing, then fermenting for 8 days at 28 ℃, 12 days at 20 ℃ and 10 days at 13 ℃, separating precipitates from the juice by adopting a wine pouring mode, ageing the separated juice for 70 days at 15 ℃, carrying out wine pouring separation twice during the ageing period, and finally adding 1.2g/L of chitosan for clarification treatment for 10 hours.
Wherein, the inoculation proportion of the composite yeast strain is 4: 2: 1 of Lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092.
Comparative example 1
The specific method is different from example 3 only in that no enzyme is added in step (1) and no enzymatic hydrolysis is performed.
Comparative example 2
The specific process differs from example 3 only in that step (2) is not included.
Comparative example 3
The specific method is the same as example 3, except that only Saccharomyces cerevisiae is added in step (3).
Test example 1
Sensory evaluation was performed on the nutrient solutions prepared in examples 1 to 5 and comparative examples 1 to 3. The sensory evaluation method comprises the following steps: the evaluation group consisted of 30 members who, after drinking the nutrient solution continuously for 28 days, rated the color, clarity, taste, aroma, efficacy of the nutrient solution independently according to the rating criteria of table 1, and the average of the cumulative total scores was used as the sensory rating of the nutrient solution product. The results of the evaluation are shown in table 2 below.
TABLE 1 scoring criteria for nutrient solutions
TABLE 2 evaluation scores of nutrient solutions
As can be seen from Table 2, the total scores of the nutritional solutions of Lycium barbarum prepared in examples 1-5 of the present invention were all higher than those of comparative examples 1-3. Therefore, the medlar nutrient solution provided by the invention is more popular in appearance, smell, texture and taste. In addition, the medlar nutrient solution also has the effects of soothing the nerves, reducing fat, tonifying the kidney, benefiting essence, moistening the intestines, invigorating the stomach, promoting digestion, enhancing immunity and the like.
While particular embodiments of the present invention have been illustrated and described, it will be appreciated that the above embodiments are merely illustrative of the technical solution of the present invention and are not restrictive; those of ordinary skill in the art will understand that: modifications may be made to the above-described embodiments, or equivalents may be substituted for some or all of the features thereof without departing from the spirit and scope of the present invention; 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; it is therefore intended to cover in the appended claims all such alternatives and modifications that are within the scope of the invention.
Claims (10)
1. The preparation method of the medlar nutrient solution is characterized by comprising the following steps:
(1) adding a complex enzyme into the steamed Chinese wolfberry and red dates for enzymolysis, and then separating to obtain Chinese wolfberry and red date juice;
(2) decocting fructus crataegi, arillus longan, radix Ginseng, and herba cistanches to obtain extractive solution;
(3) adding the extract and a yeast solution of a composite yeast strain into the medlar and red date juice, uniformly mixing, and performing pre-fermentation, separation, post-fermentation and clarification;
the compound enzyme comprises: pectinase, cellulase, and glucanase;
the composite yeast strain comprises: lactobacillus paracasei Lpc-37, Lactobacillus casei Lc-11 and Danisco VEGE-092 active dry yeasts;
the weight ratio of the medlar, the red dates, the hawthorns, the longan, the ginseng and the cistanche salsa is 15-20: 10-15: 1-2: 2-5: 2-4: 1-2.
2. The method of claim 1, wherein in step (1), the step of cooking comprises: adding water which is 3-4 times of the total weight of the medlar and the red dates, and cooking for 60-90min at the temperature of 90-95 ℃;
preferably, the medlar is fresh medlar, and the red dates are dry red dates;
preferably, the conditions of the enzymatic hydrolysis include: performing enzymolysis at 20-25 deg.C for 2.5-4h to obtain enzymolysis solution;
preferably, the addition amount of the complex enzyme is 0.3-0.9% of the total weight of the medlar and the red dates;
more preferably, the weight ratio of the pectinase, the cellulase and the glucanase is 1-2: 2-3: 1-3;
preferably, after the enzymolysis, the method further comprises the step of enzyme inactivation;
more preferably, the enzyme inactivation conditions include: heating the enzymolysis liquid to 85-98 deg.C, and maintaining for 3-8 min.
3. The method according to claim 1, wherein in the step (1), the step of separating comprises: firstly, centrifugal filtration is carried out, then rough filtration is carried out, and finally fine filtration is carried out;
preferably, the rotation speed of the centrifugal filtration is 6300-6800 r/min;
preferably, the rough filtration is carried out by using 80-100 meshes of filter cloth;
preferably, the fine filtration is performed by using a filter cloth with the diameter of 0.4-0.8 μm.
4. The method according to claim 1, wherein in the step (2), the decocting conditions include: decocting with water for 1-3 hr;
preferably, the method further comprises the step of separating out medicine dregs after the decoction.
5. The method according to claim 1, wherein in the step (3), the yeast solution of the composite yeast strain is activated;
preferably, the inoculation amount of the composite yeast strain is 3 wt.% to 6 wt.%;
more preferably, the inoculation proportion of the active dry yeast of the lactobacillus paracasei Lpc-37, the lactobacillus casei Lc-11 and the danisck VEGE-092 is 1 to 4: 2-3: 1-2.
6. The method according to claim 1, wherein in the step (3), the step of pre-fermentation comprises: sequentially fermenting at 23-28 deg.C for 8-12 days, at 18-22 deg.C for 8-12 days, and at 12-17 deg.C for 8-12 days.
7. The method according to claim 1, wherein in the step (3), the step of separating comprises: separating the precipitate from the juice by pouring the wine.
8. The method according to claim 1, wherein in the step (3), the step of post-fermentation comprises: aging the separated juice at 10-15 deg.C for 50-70 days;
preferably, after the post-fermentation, the method further comprises the step of twice pouring wine and separating;
more preferably, the decanting separation is performed at least twice.
9. The method according to claim 1, wherein in the step (3), the clarification step comprises: clarifying with chitosan for 6-10 h;
preferably, the addition amount of the chitosan is 0.6-1.2 g/L.
10. A medlar nutrient solution which is prepared by the preparation method of any one of claims 1 to 9.
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