CN113598361A - 一种提升人体免疫力的本草酵素及其制备方法 - Google Patents
一种提升人体免疫力的本草酵素及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种提升人体免疫力的本草酵素及其制备方法。所述的本草酵素主要原料为药食同源的中药材,包括人参、茯苓、大枣、桑椹、黄精、枸杞、甘草、覆盆子、松花粉、蜂蜜等,上述中药材经过提取,加入蜂蜜、赤砂糖,依次进行乳酸发酵、酒精发酵和醋酸发酵,最终制得本草酵素。其配方是根据中药君臣佐使理论配伍而成,人参、茯苓、大枣、蜂蜜为君药,能补中益气;桑椹、黄精、枸杞为臣药,起补肾填精之效;覆盆子、松花粉、甘草为佐使药,能助君、臣之药,以加强益气。经过临床试验验证,本发明的本草酵素具有补中益气、提升免疫力的功效。
Description
技术领域
本发明涉及酵素技术领域,具体涉及一种提升人体免疫力的本草酵素及其制备方法。
背景技术
酵素是一种以新鲜的蔬菜、水果、糙米、药食同源中药等植物为原料,经过榨汁或萃取一系列工艺后,再添加酵母菌、乳酸菌等发酵菌株进行发酵得到的混合发酵液,其生物活性成分包含来自植物原料和微生物所提供的各种营养素和天然植物中的植物类功能性化学成分(phytochemicals),以及发酵生成的一些生理活性物质,包括氨基酸、肽类、维生素、多糖、多酚类、黄酮类、醇类、酯类、酶类、矿物元素、有机酸和各种益生菌等有益成分。这些有益成分可以促进肠道有益菌的增殖,抑制有害菌的繁殖及腐败物质形成,起到调节肠道菌群平衡、增强免疫、促进睡眠、延缓衰老等作用,对人体有多种有益功效。因此,利用天然果蔬、糙米、药食同源中药等植物所制备的酵素饮料,因其营养保健功能和独特的风味深受广大消费者的青睐。
目前市面上的酵素饮料产品多以自然发酵为主,这种方式不仅不能使有效成分充分溶出,容易造成原料料浪费,还容易引起其它杂菌污染。此外,自然发酵的周期很长,一般为2-4个月,不能满足市场的大量需求。例如中国专利CN102731188B公开了一种植物精华酵素及其制备方法,其公开的该酵素由包括木瓜在内的20种水果、芹菜在内的10种蔬菜、糖、蛋白粉、微量元素、磷酸二氢钾、酒、水等原料经过4次增氧曝气培养制备而成,每次增氧曝气培养的周期为10~18天,生产周期较长,难以满足保健品市场的需求。
另一方面,有些酵素产品是采用动植物原料共同发酵而成,由于传统发酵手段的限制,难以将动植物紧密的结合形成营养互补后完成发酵,而且在处理部分动物原料时普遍存在腐败和生蛆现象,给生产过程带来安全隐患,许多大分子物质不能完全转化为小分子物质而被人体吸收,其原料的利用率和功效发挥不到60%。因此,现有的酵素产品较少以动物作为原料,多以新鲜果蔬作为原料进行发酵。但以新鲜果蔬作为原料发酵得到的酵素产品,普遍存在营养过于单一份、功效不足份、制作周期长的问题。
发明内容
针对现有技术存在的不足,本发明要解决的技术问题是提供一种提升人体免疫力的本草酵素,其配方采用药食同源的中药材为主要原料,中药材经过提取,加入蜂蜜、赤砂糖,依次进行乳酸发酵、酒精发酵和醋酸发酵,最终制得的本草酵素具有补中益气、提升免疫力的功效。
为解决上述技术问题,本发明提供以下技术方案:
一种提升人体免疫力的本草酵素,包含以下重量份的各组分:人参0.5-2份,茯苓3-12份,大枣4-15份,桑椹5-10份,黄精1-10份,枸杞3-15份,甘草0.5-5份,覆盆子0.5-2.5份,松花粉0.5-5份,蜂蜜10-25份,赤砂糖10-25份。
优选地,所述的本草酵素包含以下重量份的各组分:人参1-1.5份,茯苓5-10份,大枣5-10份,桑椹6-8份,黄精3-6份,枸杞5-12份,甘草1-3份,覆盆子1-2份,松花粉1-3份,蜂蜜15-20份,赤砂糖15-22份。
进一步优选地,所述的本草酵素包含以下重量份的各组分:人参1份,茯苓7份,大枣10份,桑椹7份,黄精4份,枸杞10份,甘草2份,覆盆子1.5份,松花粉1.5份,蜂蜜18份,赤砂糖19份。
本发明还提供了上述本草酵素的制备方法,包括如下步骤:
S1.中药材的提取:将人参、茯苓、大枣、桑椹、黄精、枸杞、甘草、覆盆子、松花粉按重量份混合后,按料液比1:10加入水,提取1.5h,分离提取液;再按料液比1:10加入水,提取1h,分离提取液;合并两次的提取液;
S2.乳酸菌发酵:向步骤S1所得提取液中加入蜂蜜和赤砂糖,得发酵原液,调整温度至37-43℃,按接种量0.01-0.05%加入乳酸菌,发酵72h以上,以乳酸计,发酵至发酵原液酸度≥3-6g/L为止;
S3.酵母菌发酵:将步骤S2的发酵原液转入酵母发酵罐,调整温度至25-30℃,按接种量0.1-0.3%加入酵母菌,发酵3-8天;
S4.醋酸菌发酵:将步骤S3的发酵原液转入自吸式发酵罐,调整温度至28-35℃,按接种量0.1-0.3%加入醋酸菌,发酵通气量调整至每分钟通入空气体积:发酵体积为(0.04-0.08):1,发酵72h以上,以醋酸计,发酵至发酵原液酸度≥15-20g/L为止;发酵结束后将物料转入陈化罐中,静置陈酿即得本草酵素。
优选地,步骤S2中所述的乳酸菌接种量为0.01%;所述的乳酸菌为青春双歧杆菌、乳双歧杆菌、两歧双歧杆菌、短双歧杆菌、婴儿双歧杆菌、长双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、德氏乳杆菌乳亚种、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌、鼠李糖乳杆菌、唾液乳杆菌或嗜热链球菌中的至少一种。
优选地,步骤S2中所述的发酵温度为42℃,以乳酸计,发酵至发酵原液酸度≥3g/L为止。
优选地,步骤S3中所述的酵母菌接种量为0.1%;所述的酵母菌为酿酒酵母。
优选地,步骤S3中所述的发酵温度为28℃,发酵时间为7天。
优选地,步骤S4中所述的醋酸菌接种量为0.1%;所述的醋酸菌为巴氏醋杆菌、中科AS1.41或沪酿1.01。
优选地,步骤S4中所述的发酵温度为30℃,发酵通气量调整至每分钟通入空气体积:发酵体积为0.05:1,以醋酸计,发酵至发酵原液酸度≥15g/L为止。
相对于现有技术,本发明具有以下有益效果:
(1)本发明所提供的本草酵素,其配方是根据中药君臣佐使理论配伍而成,人参、茯苓、大枣、蜂蜜为君药,能补中益气;桑椹、黄精、枸杞为臣药,起补肾填精之效;覆盆子、松花粉、甘草为佐使药,能助君、臣之药,以加强益气。经过临床试验验证,本发明的本草酵素具有补中益气、提升免疫力的功效。
(2)本发明本草酵素配方中原料的种类及添加比例均是发明人经过重重优选所得,充分利用了各原料之间的相互配合配伍关系达到了协同增效的作用。此外,发明人还优选了与原料相互配合使用的发酵菌种,使最终产品的整体食用效果、口感、组织形态、稳定性、工艺可行性最优化。
(3)本发明的制备方法在中药材经过提取后,再依次接种乳酸菌、酵母菌以及醋酸菌并进行阶段性纯种发酵。其中,首先进行乳酸菌发酵,此时发酵原液中仅含有乳酸菌,可以使得乳酸菌成为优势菌种;之后再进行酵母菌发酵,在酵母菌发酵的过程中会进行循环充氧,充氧过程会抑制乳酸菌作用,从而使得酵母菌成为优势菌种;在酵母菌将糖完全转化为酒精后再进行醋酸发酵,此时由于糖已经转化完毕,酵母菌会逐渐失活,从而使得醋酸菌成为优势菌种,发挥其主体作用。本发明通过限定各菌种的发酵顺序以及发酵条件,能够有利于各菌种的生长,且使得在保证发酵顺利进行的同时,能够利用菌种本身的特点,在整个发酵过程中的不同阶段使不同的主要发酵菌种形成主体优势。与现有技术的自然发酵相比,本发明的纯种依次发酵方式能够使得各菌种能够在发酵的各个不同阶段成为优势菌而有利于发酵的进行,从而极大地缩短发酵的时间,且安全性高,卫生条件好。
具体实施方式
下面结合具体实施例,对本发明作进一步详细的阐述,下述实施例不用于限制本发明,仅用于说明本发明。以下实施例中所使用的实验方法如无特殊说明,实施例中未注明具体条件的实验方法,通常按照常规条件,下述实施例中所使用的材料、试剂等,如无特殊说明,均可从商业途径得到。
发酵菌种:
乳酸菌-植物乳杆菌;酵母菌-酿酒酵母;醋酸菌-巴氏醋杆菌。
实施例1
一种提升人体免疫力的本草酵素,包含以下重量份的各组分:人参1kg,茯苓7kg,大枣10kg,桑椹7kg,黄精4kg,枸杞10kg,甘草2kg,覆盆子1.5kg,松花粉1.5kg,蜂蜜18kg,赤砂糖19kg。
该本草酵素的制备方法,包括如下步骤:
S1.中药材的提取:将人参、茯苓、大枣、桑椹、黄精、枸杞、甘草、覆盆子、松花粉按重量份混合后,按料液比1:10加入水,提取1.5h,分离提取液;再按料液比1:10加入水,提取1h,分离提取液;合并两次的提取液;
S2.乳酸菌发酵:向步骤S1所得提取液中加入蜂蜜和赤砂糖,得发酵原液,调整温度至42℃,按接种量0.01%加入乳酸菌,发酵72h以上,以乳酸计,发酵至发酵原液酸度达3g/L为止;
S3.酵母菌发酵:将步骤S2的发酵原液转入酵母发酵罐,调整温度至28℃,按接种量0.1%加入酵母菌,发酵7天;
S4.醋酸菌发酵:将步骤S3的发酵原液转入自吸式发酵罐,调整温度至30℃,按接种量0.1%加入醋酸菌,发酵通气量调整至每分钟通入空气体积:发酵体积为0.05:1,发酵72h以上,以醋酸计,发酵至发酵原液酸度达到15g/L为止;发酵结束后将物料转入陈化罐中,静置陈酿即得本草酵素。
实施例2
一种提升人体免疫力的本草酵素,包含以下重量份的各组分:人参1kg,茯苓5kg,大枣5kg,桑椹6kg,黄精3kg,枸杞5kg,甘草1kg,覆盆子1kg,松花粉1kg,蜂蜜15kg,赤砂糖15kg。
该本草酵素的制备方法中,除了中药材的重量份,其余步骤与实施例1的制备方法一致。
实施例3
一种提升人体免疫力的本草酵素,包含以下重量份的各组分:人参1.5kg,茯苓10kg,大枣10kg,桑椹8kg,黄精6kg,枸杞12kg,甘草3kg,覆盆子2kg,松花粉3kg,蜂蜜20kg,赤砂糖22kg。
该本草酵素的制备方法中,除了中药材的重量份,其余步骤与实施例1的制备方法一致。
对比例
一种自然发酵的本草酵素,包含以下重量份的各组分:人参1kg,茯苓5kg,大枣5kg,桑椹6kg,黄精3kg,枸杞5kg,甘草1kg,覆盆子1.5kg,松花粉1kg,蜂蜜15kg,赤砂糖15kg。
该本草酵素的制备方法,包括如下步骤:
S1.中药材的提取:将人参、茯苓、大枣、桑椹、黄精、枸杞、甘草、覆盆子、松花粉按重量份混合后,按料液比1:10加入水,提取1.5h,分离提取液;再按料液比1:10加入水,提取1h,分离提取液;合并两次的提取液;
S2.酵母菌发酵:向步骤S1所得提取液中加入蜂蜜和赤砂糖,得发酵原液,调整温度至28℃,按接种量0.1%加入酵母菌,发酵96h以上,再自然发酵至发酵原液酸度达15g/L(以柠檬酸计)为止;发酵结束后将物料转入陈化罐中,静置陈酿备用。
记录实施例1-3与对比例的发酵过程,并对其发酵结果进行检测,具体记录见表1。
表1各实施例及对比例的发酵结果
试验例
取实施例1的本草酵素500mL,转入到调配罐,加入赤砂糖110g,用水定容至1000mL,搅拌均匀,加热至90-90℃保持10-15min,进行灌装(30mL/瓶),灌装温度≥80℃,灌装后旋盖、喷淋冷却、吹干、灯检、贴标、包装,即得酸甜可口、气味芬芳的饮料(即本草酵素产品——健太易)。以该款本草酵素产品为试材,在天津市第三人民医院对该款酵素改善人体的免疫力进行人体试验研究,具体试验情况如下。
1材料、对象与方法
1.1材料
本草酵素产品(植物发酵饮料)。由江西仁仁健康产业有限公司提供,商标为仁和健太易。样品性状:液体。规格:30mL/瓶。安慰剂除功效成分外,在剂型、口感、外观和包装上与受试产品一致。
1.2受试对象
1.2.1纳入者标准:
1.2.1.1产品适用于18岁(含18岁)至69岁的人群。
1.2.1.2经体检符合下列条件的自愿受试者。
1.2.1.2.1表3免疫相关健康评分表的综合评价得分≤60。
1.2.1.2.2入组受试者的外周血T淋巴细胞亚群CD4、CD8所占的比例及CD4/CD8的比值,血清中免疫球蛋白IgG、IgA、IgM的含量在正常值范围以内。
1.2.2排除者标准:
1.2.2.1不能经口进食或不能按规定食用该产品者。
1.2.2.2年龄在69岁以上者,妊娠或哺乳期妇女。对该产品不耐受或过敏者。
1.2.2.3主诉不清者。
1.2.2.4严重职业病等重症患者。
1.2.2.5合并心、脑、肝、肾和造血系统等严重疾病及精神病患者。
1.2.2.6受试者的外周血T淋巴细胞亚群CD4、CD8所占的比例及CD4/CD8的比值,血清中免疫球蛋白IgG、IgA、IgM的含量高于正常值上限或低于正常值下限。
1.2.2.7受试者患有免疫相关性疾病如系统性红斑狼疮、类风湿关节炎、系统性血管炎、硬皮病、天疱疮、皮肌炎、混合性结缔组织病、原发性血小板紫癜、自身免疫性溶血性贫血、桥本氏甲状腺炎、原发性黏液性水肿、甲状腺机能亢进、溃疡性结肠炎等。
1.2.2.8未按规定食用该产品者,资料不全影响疗效或安全性判断者。
1.2.2.9短期内食用与该产品作用有关的食物或药物,影响结果判断。
1.3实验方法
1.3.1试验设计与分组
采用自身和组间两种对照设计,采用分层随机化分组,以白细胞计数(WBC)作为分层因素,将受试者按照白细胞计数≤4.2×109/L和白细胞计数>4.2×109/L分为两层,再根据随机盲法的要求进行分组,将受试者随机分为试食组和对照组,尽可能考虑影响结果的主要因素如年龄、性别等,进行均衡性检验,以保证组间的可比性。每组受试者不少于50例。
1.3.2食用剂量及时间
试验组食用本草酵素产品(植物发酵饮料),每日2次,每次1瓶,口服,食用时间90天。对照组食用安慰剂,食用方法每日2次,每次1瓶,口服,食用时间90天。
1.3.3仪器与试剂:
Modular P全自动生化分析仪(德国罗氏诊断公司);TBA-120全自动生化分析仪(日本东芝(TOSHIBA)公司);ClinitekAdvantus尿分析仪(SIEMENS公司);Sysmex-K21三分类血液分析仪(Sysmex公司);Sysmex血细胞分析稀释液(Sysmex公司);Multistix10SG尿分析试剂带(SIEMENS公司);生化试剂盒由德国罗氏诊断有限公司生产,由德国罗氏诊断产品(上海)有限公司提供。
1.3.4人体功效性指标
功效指标分别在试验开始前,试验结束后各检查一次。表2、表3在试验开始前和试验结束后各问询一次;试食组在开始试食后第45天针对表2、表3做试食期间问询。
1.3.4.1健康状况调查(见表2)
详细询问受试者如下健康调查问卷,并在功效指标判定时加以参考。
表2健康调查问卷
1.3.4.2主观评价指标
1.3.4.2.1免疫相关健康评分表(见表3)
本表总分100分,对试食组和安慰剂对照组的试食前和试食后分别进行调查和评分。
表3免疫相关健康评分表
1.3.4.2.2免疫相关健康评分表使用方法
本问卷分为个体总体感受、心理感受、生理感受共三个方面。评分时要考虑每个方面的得分情况和整个问卷的得分情况,采用每个方面得分和总体得分相结合的评定方法对保健品试食前后的效果进行评价。计算每个方面的得分:按照分值的高低分为差、较差、中等、良好四个等级,每个等级有分值区间,在同一个区间内,分值越高说明越趋向免疫健康。详见表4。
表4免疫相关健康评分表判定标准
1.3.5数据处理
凡自身对照资料可以采用配对t检验,两组均数比较采用成组t检验,后者需进行方差齐性检验,对非正态分布或方差不齐的数据进行适当的变量转换,待满足正态方差齐后,用转换的数据进行t检验;若转换数据仍不能满足正态方差齐要求,改用t’检验或秩和检验;方差齐但变异系数太大(如CV>50%)的资料应用秩和检验。
2结果与分析
2.1主观评价:免疫相关健康评分指标
自身比较**P<0.01组间比较##P<0.01
由表5可见,试食组试食前后自身比较:个体总体感受、生理感受、心理感受和综合评价试食后高于试食前,差异有统计学意义(P<0.01);试食后试食组与对照组组间比较:个体总体感受、生理感受、心理感受和综合评价试食组高于对照组,差异有统计学意义(P<0.01)。
2.2客观评价:
2.2.1细胞免疫、体液免疫指标
由表6可见,试食组试食前后自身比较:IgG、IgA、IgM含量试食组试食后较试食前有上升趋势,但无统计学差异(P>0.05),试食后试食组与对照组比较IgG、IgA、IgM含量试食组较对照组有上升趋势,但无统计学差异(P>0.05)。
2.2.2细胞免疫、体液免疫指标及白细胞计数
白细胞计数≤4.2×109/L的分层,试食前白细胞计数≤4.2×109/L的受试者试食组11例,对照组12例,试食过程中分别脱失1例,有效白细胞计数≤4.2×109/L的分层为试食组10例,对照组11例。
组内比较**P<0.01*P<0.05
由表7可见,白细胞计数≤4.2×109/L的分层,试食组试食前后自身比较:IgA含量、白细胞计数试食组试食后较试食前升高,差异有统计学意义(P<0.05)。
2.3受试者脱失率
纳入受试者125例,试食组63例、对照组62例。试食组有8例、对照组有8例未在规定时间按时复查,符合受试者排除标准,有效受试者试食组55例、对照组54例,试食组、对照组受试者脱失率分别为12.7%、12.9%。
2.4不良反应观察:未见过敏及其他不良反应。
表8试食后两组在试食期间过敏及其他不良反应情况
3结论
本次人体试验纳入受试者125例,除去试验过程中试食组脱失8例、对照组脱失8例,有效受试者为109例。试验组服用本草酵素产品,每日2次,每次1瓶,口服,对照组服用安慰剂,服用90天后,试食组试食前后自身比较:个体总体感受、生理感受、心理感受和综合评价试食后高于试食前,差异有统计学意义(P<0.01);试食后试食组与对照组组间比较:个体总体感受、生理感受、心理感受和综合评价试食组高于对照组,差异有统计学意义(P<0.01)。对照组试食前后自身比较:个体总体感受、生理感受、心理感受和综合评价差异无统计学意义(P>0.05)。试食组试食前后自身比较:IgG、IgA、IgM含量试食组试食后较试食前有上升趋势,但无统计学差异(P>0.05),试食后试食组与对照组比较IgG、IgA、IgM含量试食组较对照组有上升趋势,但无统计学差异(P>0.05)。白细胞计数≤4.2×109/L的分层,试食组试食前后自身比较:IgA含量、白细胞计数试食组试食后较试食前升高,差异有统计学意义(P<0.05)。试食组和对照组在试食前后CD4/CD8比值、IgG、IgA、IgM含量均在正常值范围内,根据《增强免疫力功能评价检验方法修订——有助于维持正常免疫力功能人体试食试验方法程序》中的判定标准,显示本草酵素产品(植物发酵饮料)有助于维持正常免疫力功能。同时根据方案中的结果判断标准,可说明该受试样品达到了增强人体免疫力功能人体试食试验阳性结果标准的要求。
依据《保健食品检验与评价技术规范》(2003版),对于增强免疫力功能的评价仅需经过动物实验即可,但考虑到人体和动物的差异,本试验采用人体试验,试验结果更有说服力。从目前所得结果来看,本发明的本草酵素具有一定增强人体免疫力的作用。
最后应当说明的是,以上内容仅用以说明本发明的技术方案,而非对本发明保护范围的限制,本领域的普通技术人员对本发明的技术方案进行的简单修改或者等同替换,均不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种提升人体免疫力的本草酵素,其特征在于,所述的本草酵素包含以下重量份的各组分:人参0.5-2份,茯苓3-12份,大枣4-15份,桑椹5-10份,黄精1-10份,枸杞3-15份,甘草0.5-5份,覆盆子0.5-2.5份,松花粉0.5-5份,蜂蜜10-25份,赤砂糖10-25份。
2.根据权利要求1所述的本草酵素,其特征在于,所述的本草酵素包含以下重量份的各组分:人参1-1.5份,茯苓5-10份,大枣5-10份,桑椹6-8份,黄精3-6份,枸杞5-12份,甘草1-3份,覆盆子1-2份,松花粉1-3份,蜂蜜15-20份,赤砂糖15-22份。
3.根据权利要求1所述的本草酵素,其特征在于,所述的本草酵素包含以下重量份的各组分:人参1份,茯苓7份,大枣10份,桑椹7份,黄精4份,枸杞10份,甘草2份,覆盆子1.5份,松花粉1.5份,蜂蜜18份,赤砂糖19份。
4.权利要求1-3任一项所述本草酵素的制备方法,其特征在于,所述的制备方法包括如下步骤:
S1.中药材的提取:将人参、茯苓、大枣、桑椹、黄精、枸杞、甘草、覆盆子、松花粉按重量份混合后,按料液比1:10加入水,提取1.5h,分离提取液;再按料液比1:10加入水,提取1h,分离提取液;合并两次的提取液;
S2.乳酸菌发酵:向步骤S1所得提取液中加入蜂蜜和赤砂糖,得发酵原液,调整温度至37-43℃,按接种量0.01-0.05%加入乳酸菌,发酵72h以上,以乳酸计,发酵至发酵原液酸度≥3-6g/L为止;
S3.酵母菌发酵:将步骤S2的发酵原液转入酵母发酵罐,调整温度至25-30℃,按接种量0.1-0.3%加入酵母菌,发酵3-8天;
S4.醋酸菌发酵:将步骤S3的发酵原液转入自吸式发酵罐,调整温度至28-35℃,按接种量0.1-0.3%加入醋酸菌,发酵通气量调整至每分钟通入空气体积:发酵体积为(0.04-0.08):1,发酵72h以上,以醋酸计,发酵至发酵原液酸度≥15-20g/L为止;发酵结束后将物料转入陈化罐中,静置陈酿即得本草酵素。
5.根据权利要求4所述的制备方法,其特征在于,步骤S2中所述的乳酸菌接种量为0.01%;所述的乳酸菌为青春双歧杆菌、乳双歧杆菌、两歧双歧杆菌、短双歧杆菌、婴儿双歧杆菌、长双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、德氏乳杆菌乳亚种、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌、鼠李糖乳杆菌、唾液乳杆菌或嗜热链球菌中的至少一种。
6.根据权利要求4所述的制备方法,其特征在于,步骤S2中所述的发酵温度为42℃,以乳酸计,发酵至发酵原液酸度≥3g/L为止。
7.根据权利要求4所述的制备方法,其特征在于,步骤S3中所述的酵母菌接种量为0.1%;所述的酵母菌为酿酒酵母。
8.根据权利要求4所述的制备方法,其特征在于,步骤S3中所述的发酵温度为28℃,发酵时间为7天。
9.根据权利要求4所述的制备方法,其特征在于,步骤S4中所述的醋酸菌接种量为0.1%;所述的醋酸菌为巴氏醋杆菌、中科AS1.41或沪酿1.01中的至少一种。
10.根据权利要求4所述的制备方法,其特征在于,步骤S4中所述的发酵温度为30℃,发酵通气量调整至每分钟通入空气体积:发酵体积为0.05:1,以醋酸计,发酵至发酵原液酸度≥15g/L为止。
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