CN112868955A - 一种人参金银花复合发酵饮品及其制备方法 - Google Patents
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Classifications
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- 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
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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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
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Abstract
本发明公开了一种人参金银花复合发酵饮品及其制备方法,属于饮料加工技术领域,由以下原料重量份计的组份制成:人参35‑55份、金银花40‑70份、发酵菌剂0.01‑0.03份、白砂糖1‑5份、柠檬酸0.02‑1份、黄原胶0.01‑0.5份,其余为水;制备方法是采用变温干燥技术对人参和金银花干燥;将人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,进行变温发酵120h,再恒温发酵30天,即得到。本发明对原料的特殊干燥处理并优化发酵原料、工艺和参数,有效杀灭原料中的杂菌,促进了原料的降解和发酵,提高了有益物质的含量;本发明的饮品既可疏热解毒,也可补气,对人体十分有益。
Description
技术领域
本发明涉及饮料加工技术领域,具体地说是涉及一种人参金银花复合发酵饮品。
背景技术
人参:适用于调整血压、恢复心脏功能、神经衰弱及身体虚弱等症,也有祛痰、健胃、利尿、兴奋等功效;金银花:具有清热解毒之功效。主治外感风热或温病发热,中暑,热毒血痢,痈肿疔疮,喉痹,多种感染性疾病。
现有技术中,通常将人参和/或金银花制成饮品,比如茶或酒,如公开的发明专利,如公开号为CN 110881549 A,名称为:“一种金银花人参保健凉茶的配制方法”就公开了以人参、金银花、仙草、鸡蛋花、菊花、夏枯草、冬桑叶、甘草为主要原料,按照传统医学与现代医学理论,采用合理的生产工艺加工而成。能够充分利用原材料中的效成分,有利于饮用者的身体健康。本发明的制备方法中结合了连续逆流提取、醇沉及水沉工艺,能充分保持中药材中的成分不被破坏,并且得到的浓缩液澄清度高,有利于推进凉茶的工业。但是该专利未将原料进行发酵;另一篇公开的发明专利,如公开号为CN 111264644 A,名称为:“一种人参黑茶及其制备方法”,该发明的人参黑茶将人参和黑茶有机结合,辅以火麻仁、葛根、金银花、荷叶,原料全组分进行渥堆发酵,使不同组分的功效成分之间协同作用,可显著增强黑茶的降脂、降压效果,同时具有很好的抗疲劳作用和润肠通便作用。但是该发明成分复杂,发酵采用传统渥堆发酵。基于此,本发明提供一种人参金银花复合发酵饮品,为人参金银花产品提供新的方法,拓展其使用范围。
发明内容
本发明要解决的技术问题是提供一种减少原料成分流失,有效杀灭原料中的杂菌,促进了原料的降解和发酵,提高了饮品中有益物质的含量的人参金银花复合发酵饮品,以解决现有技术的问题。另外,本发明的饮品既可疏热解毒,也可补气,对人体十分有益。
为了解决上述技术问题,本发明的技术方案为:一种人参金银花复合发酵饮品,由以下原料重量份计的组份制成:人参35-55份、金银花40-70份、发酵菌剂0.01-0.03份、白砂糖1-5份、柠檬酸0.02-1份、黄原胶0.01-0.5份,其余为水。
优选地,由以下原料重量份计的组份制成:人参40-50份、金银花25-35份、发酵菌剂0.01-0.02份、白砂糖2-3份、柠檬酸0.03-1份、黄原胶0.01-0.3份,其余为水。
优选地,所述发酵菌剂由罗伊氏乳杆菌、干酪乳杆菌、发酵乳杆菌和植物乳杆菌组成。
优选地,所述发酵菌剂中各组分的重量百分比为:罗伊氏乳杆菌30-40%、干酪乳杆菌20-30%、发酵乳杆菌20-30%和植物乳杆菌10-20%。
优选地,所述发酵微生物中各组分的重量百分比为:罗伊氏乳杆菌35%、干酪乳杆菌25%、发酵乳杆菌25%和植物乳杆菌15%。
本发明还提供了任一项人参金银花复合发酵饮品的制备方法,该方法包括如下步骤:
(1)采用变温干燥技术对人参和金银花进行干燥;
(2)将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,进行变温发酵120h;最后在40℃条件下,发酵30天,即得到人参金银花复合发酵饮品。
优选地,所述步骤(1)的变温干燥技术为:利用短波红外在80℃下干燥30分钟,再在70℃的温度下干燥3小时,最后利用热泵干燥,在70℃的温度下干燥9小时。
优选地,所述步骤(2)的变温发酵为:在第0-48h的发酵温度为28℃;在第49-120h的发酵温度为32℃。
与现有技术相比,本发明的有益效果是:
1、本发明将人参、金银花与发酵菌剂以及白砂糖、柠檬酸和黄原胶等进行发酵得到发酵饮品,为药食两用植物保健功能的饮品提供新的方法。
2、本发明对原料的特殊干燥处理,即采用变温干燥处理技术,能够降低人参与金银花中有益物质的流失,利用短波红外还能够对原料进行杀菌,避免杂菌引入发酵,利于发酵的进行;在制备工艺上,优化发酵原料、工艺和参数,能够很好地促进了原料的降解和发酵,提高了饮品中人参和金银花的有益物质的含量。
3、本发明的发酵饮品既可疏热解毒,也可补气,对人体十分有益。
具体实施方式
下面对本发明的具体实施方式作进一步说明。在此需要说明的是,对于这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外,下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
实施例1
一种人参金银花复合发酵饮品,由以下原料重量份计的组份制成:人参40份、金银花60份、发酵菌剂0.01份、白砂糖1份、柠檬酸0.02份、黄原胶0.01份,其余为水;其中本实施例发酵菌剂中各组分的重量百分比为:罗伊氏乳杆菌32%、干酪乳杆菌28%、发酵乳杆菌22%和植物乳杆菌18%,发酵菌剂均选自市售。
制备方法如下:(1)采用变温干燥技术对人参和金银花进行干燥;即利用短波红外在80℃下干燥30分钟,再在70℃的温度下干燥3小时,最后利用热泵干燥,在70℃的温度下干燥9小时;(2)将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,进行变温发酵120h,最后在40℃条件下,发酵30天;变温发酵为:在第0-48h的发酵温度为28℃;在第49-120h的发酵温度为32℃,发酵结束后即得到。
实施例2
一种人参金银花复合发酵饮品,由以下原料重量份计的组份制成:人参50份、金银花50份、发酵菌剂0.02份、白砂糖3份、柠檬酸0.05份、黄原胶0.03份,其余为水;其中本实施例发酵菌剂中各组分的重量百分比为:罗伊氏乳杆菌35%、干酪乳杆菌25%、发酵乳杆菌25%和植物乳杆菌15%,发酵菌剂均选自市售。
制备方法如下:
(1)采用变温干燥技术对人参和金银花进行干燥;利用短波红外在80℃下干燥30分钟,再在70℃的温度下干燥3小时,最后利用热泵干燥,在70℃的温度下干燥9小时;
(2)将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,进行变温发酵120h,最后在40℃条件下,发酵30天,变温发酵为:在第0-48h的发酵温度为28℃;在第49-120h的发酵温度为32℃,发酵结束后即得到。
实施例3
一种人参金银花复合发酵饮品,由以下原料重量份计的组份制成:人参55份、金银花45份、发酵菌剂0.03份、白砂糖5份、柠檬酸0.08份、黄原胶0.04份,其余为水;其中本实施例发酵菌剂中各组分的重量百分比为:罗伊氏乳杆菌38%、干酪乳杆菌22%、发酵乳杆菌26%和植物乳杆菌14%,发酵菌剂均选自市售。
制备方法如下:
(1)采用变温干燥技术对人参和金银花进行干燥;利用短波红外在80℃下干燥30分钟,再在70℃的温度下干燥3小时,最后利用热泵干燥,在70℃的温度下干燥9小时;
(2)将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,进行变温发酵120h,最后在40℃条件下,发酵30天,变温发酵为:在第0-48h的发酵温度为28℃;在第49-120h的发酵温度为32℃,发酵结束后即得到。
对比例1
人参50份、金银花50份、发酵菌剂0.02份、白砂糖3份、柠檬酸0.05份、黄原胶0.03份,其余为水(组分与实施例2相同,发酵菌剂同实施例2)。制备方法如下:将人参和金银花,利用短波红外在70℃下干燥12.5小时;将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,在40℃条件下,发酵30天,发酵结束后即得到。
对比例2
取人参50份、金银花50份、发酵菌剂0.03份、白砂糖3份、柠檬酸0.06份、黄原胶0.01份,其余为水(组分与实施例2相同,发酵菌剂同实施例2)。制备方法如下:选取人参和金银花,利用热泵干燥,在70℃的温度下干燥12.5小时;将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,在40℃条件下,发酵30天,发酵结束后即得到。
对比例3
取人参50份、金银花50份、发酵菌剂0.02份、白砂糖3份、柠檬酸0.05份、黄原胶0.03份,其余为水(组分与实施例2相同,发酵菌剂同实施例2);
制备方法如下:利用短波红外在80℃下干燥30分钟,再在70℃的温度下干燥3小时,最后利用热泵干燥,在70℃的温度下干燥9小时;
(2)将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,在40℃条件下,发酵30天,发酵结束后即得到。
对比例4
取人参50份、金银花50份、发酵菌剂0.02份、白砂糖3份、柠檬酸0.05份、黄原胶0.03份,其余为水(组分与实施例2相同);发酵菌剂由酿酒酵母35%、酵母菌35%、嗜酸乳酸菌30%组成;制备方法,同实施例2。
空白试验:
取10份实施例2干燥后所得人参块茎,采用UPLC、LC-MS分析方法对人参块茎发酵前后的人参皂苷进行了分析鉴定。
取10份对比例1-4干燥后所得人参块茎,采用UPLC、LC-MS分析方法对人参发酵前后的人参皂苷进行了分析鉴定。
将实施例2得到人参金银花复合发酵饮品与对比例1-4得到的人参金银花复合发酵饮品进行检测,得到的物质如下表所示:
表1实施例2与对比例1-4中人参皂苷元检测表
检测项目 | 实施例2 | 对比例1 | 对比例2 | 对比例3 | 对比例4 |
发酵前人参皂苷含量(%) | 0.58 | 0.47 | 0.49 | 0.58 | 0.58 |
饮品中人参皂苷含量(ug/ml) | 3.32 | 2.01 | 2.04 | 2.39 | 2.21 |
溶出率(%) | 96.3 | 87.3 | 89.6 | 87.7 | 86.3 |
从表1可以看出,通过单一的热风干燥(对比例2),或单一的短波红外干燥(对比例1),饮品中人参皂苷含量均较低;而短波红外-热泵干燥联合干燥,干燥后的人参块茎中人参皂苷的含量较高;但是利用的恒温发酵,饮品中人参的人参皂苷均比变温发酵再恒温发酵的低;另外从表1可以看出,采用特定组分和比例的发酵微生物,得到的饮品中人参皂苷含量最高,具有显著的效果。
最后需要说明的是,说明书中未作详细描述的内容属于本领域专业技术人员公知的现有技术,本领域技术人员无需付出创造性劳动即可实现,故在此不再赘述。
以上对本发明的实施方式作了详细说明,但本发明不限于所描述的实施方式。对于本领域的技术人员而言,在不脱离本发明原理和精神的情况下,对这些实施方式进行多种变化、修改、替换和变型,仍落入本发明的保护范围内。
Claims (8)
1.一种人参金银花复合发酵饮品,其特征在于,由以下原料重量份计的组份制成:人参35-55份、金银花40-70份、发酵菌剂0.01-0.03份、白砂糖1-5份、柠檬酸0.02-1份、黄原胶0.01-0.5份,其余为水。
2.根据权利要求1所述人参金银花复合发酵饮品,其特征在于,由以下原料重量份计的组份制成:人参40-50份、金银花25-35份、发酵菌剂0.01-0.02份、白砂糖2-3份、柠檬酸0.03-1份、黄原胶0.01-0.3份,其余为水。
3.根据权利要求1所述人参金银花复合发酵饮品,其特征在于,所述发酵菌剂由罗伊氏乳杆菌、干酪乳杆菌、发酵乳杆菌和植物乳杆菌组成。
4.根据权利要求3所述人参金银花复合发酵饮品,其特征在于,所述发酵菌剂中各组分的重量百分比为:罗伊氏乳杆菌30-40%、干酪乳杆菌20-30%、发酵乳杆菌20-30%和植物乳杆菌10-20%。
5.根据权利要求4所述人参金银花复合发酵饮品,其特征在于,所述发酵微生物中各组分的重量百分比为:罗伊氏乳杆菌35%、干酪乳杆菌25%、发酵乳杆菌25%和植物乳杆菌15%。
6.一种权利要求1至5任一项所述人参金银花复合发酵饮品的制备方法,其特征在于,该方法包括如下步骤:
(1)采用变温干燥技术对人参和金银花进行干燥;
(2)将干燥后的人参、金银花、发酵菌剂、白砂糖、柠檬酸、黄原胶加适量水混合均匀后放入中发酵罐中,进行变温发酵120h;最后在40℃条件下,发酵30天,即得到人参金银花复合发酵饮品。
7.根据权利要求6所述人参金银花复合发酵饮品的制备方法,其特征在于,所述步骤(1)的变温干燥技术为:利用短波红外在80℃下干燥30分钟,再在70℃的温度下干燥3小时,最后利用热泵干燥,在70℃的温度下干燥9小时。
8.根据权利要求6所述人参金银花复合发酵饮品的制备方法,其特征在于,所述步骤(2)的变温发酵为:在第0-48h的发酵温度为28℃;在第49-120h的发酵温度为32℃。
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