CN113908226A - Mulberry leaf traditional Chinese medicine enzyme beverage and preparation method thereof - Google Patents
Mulberry leaf traditional Chinese medicine enzyme beverage and preparation method thereof Download PDFInfo
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- CN113908226A CN113908226A CN202111143505.XA CN202111143505A CN113908226A CN 113908226 A CN113908226 A CN 113908226A CN 202111143505 A CN202111143505 A CN 202111143505A CN 113908226 A CN113908226 A CN 113908226A
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- chinese medicine
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Classifications
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses a mulberry leaf traditional Chinese medicine enzyme beverage and a preparation method thereof, wherein the mulberry leaf traditional Chinese medicine enzyme beverage comprises the following raw materials in parts by weight: 15000 mulberry leaves, 1500 holly flowers, 1000 prunella vulgaris, 1000 chrysanthemum, 1500 cassia seeds, 1500 radix rehmanniae, 1500 radix ophiopogonis and 1500 sophora flowers. According to the invention, mulberry leaves are used as a main material, prunella vulgaris, chrysanthemum and cassia seeds are used as auxiliary materials for drug effect supplement, radix rehmanniae and radix ophiopogonis are used as seasonings, and holly is used as an auxiliary material, so that the prepared beverage has high flavone content of effective components, and has the effects of clearing liver, improving eyesight and reducing internal heat. The method provided by the invention is used for fermenting the raw materials respectively, half of the fermentation liquor is discharged every 4-5 days, a new fermentation bacteria nutrient solution is supplemented, the concentration of sterilization components in the fermentation liquor and the antagonism on fermentation are reduced, and the thalli are maintained in the fermentation system, so that the stability of fermentation is ensured, the activity of fermentation can be ensured, the fermentation and decomposition of the raw materials are promoted to be more thorough, and the yield of total flavonoids is higher.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine health products, in particular to a mulberry leaf traditional Chinese medicine enzyme beverage and a preparation method thereof.
Background
The mulberry leaves are homologous plant resources of medicine and food, and have the effects of dispelling wind and heat, clearing lung-heat, moistening dryness, clearing liver, improving eyesight, reducing blood pressure, reducing blood fat, resisting inflammation and the like. Research has shown that mulberry leaves contain various chemical components such as flavone, phytosterol, amino acid, polysaccharide, alkaloid, amino acid and the like, wherein the flavone is important for the efficacy of the mulberry leaves. The mulberry leaves can be prepared into eye masks or eye ointments, and have the health-care effects of nourishing skin, eliminating eye fatigue, blacking eyes and the like; can also be made into beverage such as tea wine, etc., and has effects of improving eyesight, relieving conjunctival congestion, and lowering fire. In the prior art, the ferment is prepared by using mulberry leaves as raw materials, the obtained ferment can fully retain effective components of the mulberry leaves, but many medicinal components contained in the mulberry leaves have strong inhibition effect on the growth of fermentation microorganisms, and the fermentation of the mulberry leaves is influenced.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a mulberry leaf traditional Chinese medicine enzyme beverage, the beverage is prepared from the raw materials of mulberry leaf serving as a main material, prunella vulgaris, chrysanthemum and cassia seed serving as auxiliary materials, radix rehmanniae and radix ophiopogonis serving as seasonings and roughhaired holly serving as auxiliary materials, and the beverage prepared from the raw materials can achieve the effects of clearing liver and improving eyesight and reducing internal heat.
The invention also aims to provide a preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, which is characterized in that raw materials are fermented respectively, the antagonistic effect of sterilization components such as flavone and the like in the raw materials on the fermentation is reduced, the fermentation is rapidly and efficiently carried out, half of fermentation liquor is discharged every 4-5 days, new fermentation bacteria nutrient solution is supplemented, the concentration of the sterilization components in the fermentation liquor is reduced, the antagonistic effect on the fermentation bacteria is reduced, and the fermentation liquor is always kept for thalli above a part of the propagation period and thalli below the part of the propagation period, so that the stability of the fermentation is ensured, the fermentation activity can be ensured, the fermentation and decomposition of the raw materials are promoted to be more thorough, and the total flavone yield is higher.
To achieve these objects and other advantages in accordance with the present invention, there is provided a mulberry leaf traditional Chinese medicine enzyme beverage comprising the following raw materials in parts by weight:
14500-15500 parts of mulberry leaf, 1400-1600 parts of holly, 900-1100 parts of selfheal, 900-1100 parts of chrysanthemum, 1400-1600 parts of cassia seed, 1400-1600 parts of radix rehmanniae, 1400-1600 parts of radix ophiopogonis and 1400-1600 parts of sophora flower.
According to the technical scheme, the mulberry leaves with the effects of clearing liver, improving vision, resisting inflammation, reducing pathogenic fire and dispelling wind and heat are used as the main materials, and the large amount of the mulberry leaves ensure the effects of clearing liver, improving vision and reducing pathogenic fire of the beverage and improve the effect of the beverage.
Meanwhile, the selfheal, the chrysanthemum and the cassia seed are used as auxiliary materials for drug effect supplement, and the selfheal has the effects of clearing heat and improving eyesight, can treat red, swollen and painful eyes, headache and the like, and can clear heat and remove liver fire; the chrysanthemum can dispel wind and clear heat, calm liver and improve vision, and clear heat and remove toxicity; semen Cassiae has effects of clearing liver-fire and improving eyesight, and can be used for treating conjunctival congestion, pain, photophobia, lacrimation, headache, giddiness, and dim eyesight; the auxiliary materials supplement and enhance the drug effect of the mulberry leaves, and have excellent effects of clearing liver and improving vision and reducing internal heat.
The radix rehmanniae and the radix ophiopogonis are used as seasonings, the radix rehmanniae is cool in nature and sweet and bitter in taste, and has the effects of nourishing yin and tonifying kidney, nourishing blood and enriching blood, and strengthening heart and promoting urination; radix Ophiopogonis has effects in nourishing yin and promoting salivation; the combination of the two can reduce the damage of the main material and the auxiliary material to heart and kidney, promote urination, accelerate the discharge of body fluid waste and regulate the balance of body fluid.
The roughhaired holly root is used as an auxiliary material, has the effects of expanding tubular blood vessels, increasing coronary flow and strengthening cardiac contraction force, accelerates blood circulation, quickly delivers medicinal components to corresponding positions and accelerates the beverage to play a role.
The preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage uses the raw materials, and comprises the following steps:
step one, sterilizing raw materials;
step two, respectively and initially mixing the disinfection raw materials with fermentation bacteria, then independently fermenting for more than 25 days, discharging the fermentation liquor for two times every 4-5 days in the fermentation process, reinjecting the fermentation bacteria nutrient solution with the same volume, and collecting the fermentation liquor discharged every time;
and step three, filtering and purifying the collected fermentation liquor, mixing and adjusting the taste, and adding auxiliary materials to obtain the mulberry leaf traditional Chinese medicine enzyme beverage.
According to the technical scheme, the raw materials are fermented respectively, the antagonistic action of the sterilization component in the raw materials on the fermentation is reduced, so that the fermentation is performed rapidly and efficiently, half of the fermentation liquor is discharged every 4-5 days, a new fermentation bacteria nutrient solution is supplemented, the concentration of the sterilization component in the fermentation liquor is reduced, the antagonistic action on the fermentation bacteria is relieved, the bacteria above a part of the propagation period and below the part of the propagation period are kept in the fermentation liquor all the time, the stability of the fermentation is ensured, the fermentation activity can be ensured, the fermentation decomposition of the raw materials is promoted to be more thorough, and the dissolution rate of the effective component flavone is improved.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, 4% of peptone and 4% of glucose are added when the disinfection raw material and the fermentation bacteria are initially mixed, and the inoculation amount of the fermentation bacteria is 2 multiplied by 107cfu/mL or more; the glucose content in the fermentation nutrient solution is 2-3%, and the inoculation amount of the fermentation bacteria is 1 multiplied by 107cfu/mL or more.
According to the technical scheme, a large amount of peptone, glucose and fermentation tubes are added during initial mixing, sufficient energy supply of the fermentation tubes is guaranteed, fermentation is started quickly, and glucose and the fermentation tubes are supplemented in a subsequent fermentation process to guarantee fermentation continuity.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, the fermentation bacteria are lactobacillus plantarum and saccharomycetes, and the two strains ensure thorough fermentation of raw materials.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, newly picked mulberry leaves are cleaned within 24 hours, loss of moisture in the mulberry leaves is reduced, the mulberry leaves are heated by using a microwave heating technology, so that the moisture in the mulberry leaves is rapidly boiled to destroy the structure of the mulberry leaves, and then disinfection treatment is performed.
Specifically, fresh mulberry leaves containing juice moisture are placed in a high-power microwave heater, the power of the high-power microwave heater is set to be more than 3000W, under the action of high-power microwaves, the juice in the mulberry leaves is rapidly heated and is subjected to bumping, the juice is vaporized or expanded to destroy the fiber structure of the mulberry leaves, the release of ingredients is facilitated, and later zymophyte enters fermentation. In order to ensure rapid heating, the mulberry leaves can be spread to be thin as much as possible, and the mulberry leaves can also be continuously vibrated in the heating process to ensure uniform heating.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, the raw material sterilization method is high-temperature sterilization or disinfection liquid sterilization.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, liquid generated in the microwave heating treatment process and liquid generated in the high-temperature sterilization process are fermented together with mulberry leaves.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine ferment beverage, the fermentation temperature of each raw material is 28 ℃, and the pH value is 5.
Preferably, in the preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage, the fermentation liquor discharged for the second time is filtered by a bacterial membrane, the filtered thalli are collected, the strains are inoculated into a culture medium for expanded culture, then the strains are filtered by the bacterial membrane to obtain superior strains, and the superior strains are added into the fermentation liquor.
The content of effective components in the fermentation liquor discharged for the second time is at a higher level, and the strains are cultured for about 10 days, so that the antibacterial resistance to the effective components is higher, therefore, the fermentation liquor of the batch is selected for extraction and expanded culture, and the obtained thalli has better fermentation effect on mulberry leaves and raw materials.
The invention at least comprises the following beneficial effects:
the beverage takes the mulberry leaves with the functions of clearing liver, improving vision, resisting inflammation, reducing pathogenic fire and dispelling wind and heat as the main materials, and the large dose of the mulberry leaves ensures the effects of clearing liver, improving vision and reducing pathogenic fire of the beverage and improves the effect of the beverage. Meanwhile, selfheal, chrysanthemum and cassia seed are used as auxiliary materials for drug effect supplement, and the selfheal has the effects of clearing heat and improving eyesight, can treat red eyes, swelling and pain, headache and the like, and clear heat and remove liver fire; the chrysanthemum can dispel wind and clear heat, calm liver and improve vision, and clear heat and remove toxicity; semen Cassiae has effects of clearing liver-fire and improving eyesight, and can be used for treating conjunctival congestion, pain, photophobia, lacrimation, headache, giddiness, and dim eyesight; the auxiliary materials supplement and enhance the drug effect of the mulberry leaves, and have excellent effects of clearing liver and improving vision and reducing internal heat. The radix rehmanniae and the radix ophiopogonis are used as seasonings, the radix rehmanniae is cool in nature and sweet and bitter in taste, and has the effects of nourishing yin and tonifying kidney, nourishing blood and enriching blood, and strengthening heart and promoting urination; radix Ophiopogonis has effects in nourishing yin and promoting salivation; the combination of the two can reduce the damage of the main material and the auxiliary material to heart and kidney, promote urination, accelerate the discharge of body fluid waste and regulate the balance of body fluid. The roughhaired holly root is used as an adjuvant, has the effects of expanding tubular blood vessels, increasing coronary flow and strengthening cardiac contraction, accelerates blood circulation, quickly delivers medicinal components to corresponding positions and accelerates the beverage to play a role.
The preparation method provided by the invention has the advantages that the raw materials are respectively fermented, the antagonistic action of the sterilization components in the raw materials on the fermentation is reduced, the fermentation is rapidly and efficiently carried out, half of the fermentation liquor is discharged every 4-5 days, new fermentation bacteria nutrient solution is supplemented, the concentration of the sterilization components in the fermentation liquor is reduced, the antagonistic action on the fermentation bacteria is relieved, and the bacteria above a part of the propagation period and below the part of the propagation period are always kept in the fermentation liquor, so that the stability of the fermentation is ensured, the fermentation activity can be ensured, the fermentation decomposition of the raw materials is promoted to be more thorough, and the dissolution rate of the effective component flavone is improved.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
Example 1
A mulberry leaf traditional Chinese medicine enzyme beverage comprises the following raw materials in parts by weight:
15000g of mulberry leaf, 1500g of holly root, 1000g of selfheal, 1000g of chrysanthemum, 1500g of cassia seed, 1500g of radix rehmanniae, 1500g of dwarf lilyturf tuber and 1500g of sophora flower.
Example 2
A mulberry leaf traditional Chinese medicine enzyme beverage comprises the following raw materials in parts by weight:
14500g of mulberry leaf, 1400g of holly root, 900g of selfheal, 900g of chrysanthemum, 1400g of cassia seed, 1400g of radix rehmanniae, 1400g of dwarf lilyturf tuber and 1400g of sophora flower.
Example 3
A mulberry leaf traditional Chinese medicine enzyme beverage comprises the following raw materials in parts by weight:
15500g of mulberry leaf, 1600g of holly root, 1100g of selfheal, 1100g of chrysanthemum, 1600g of cassia seed, 1600g of radix rehmanniae, 1600g of dwarf lilyturf tuber and 1600g of sophora flower.
EXAMPLE 4
A preparation method of a mulberry leaf traditional Chinese medicine enzyme beverage uses the raw materials of example 1 and comprises the following steps:
step one, cleaning mulberry leaves, holly flowers, selfheal, chrysanthemum, semen cassiae, radix rehmanniae, radix ophiopogonis and flos sophorae respectively, then carrying out high-temperature rapid sterilization at 120 ℃ for 10 minutes to obtain a sterilization raw material, and collecting liquid medicine flowing out in the sterilization process as the sterilization raw material together.
Step two, after the disinfection raw materials are respectively and initially mixed with the fermentation bacteria, peptone with the weight of 4% of the weight of the raw materials, glucose with the weight of 4% of the weight of the raw materials and distilled water with the same amount as the raw materials are added, then independent fermentation is carried out, the fermentation lasts for 25 days, in the fermentation process, fermentation liquor is discharged in half every 5 days and is reinjected with fermentation bacteria nutrient solution with the same volume, and the fermentation liquor discharged every time is collected; the zymophyte is selected from yeast extract, the addition amount of the yeast extract is 1 percent of the weight of the raw materials, the fermentation temperature is 28 ℃, and the initial fermentation pH is 5; in the nutrient solution of the zymophyte, the content of yeast extract is 1 percent, the content of glucose is 2 percent, and the balance is distilled water.
And step three, after fermenting for 25 days, extruding liquid in the fermentation raw materials, filtering and purifying all collected fermentation liquor by using impurities, mixing, adjusting the taste and adding an anticorrosive auxiliary material to obtain the mulberry leaf traditional Chinese medicine ferment beverage.
Example 5
A preparation method of a mulberry leaf traditional Chinese medicine enzyme beverage uses the raw materials of example 1 and comprises the following steps:
step one, cleaning mulberry leaves, holly flowers, selfheal, chrysanthemum, semen cassiae, radix rehmanniae, radix ophiopogonis and flos sophorae respectively, then carrying out high-temperature rapid sterilization at 120 ℃ for 10 minutes to obtain a sterilization raw material, and collecting liquid medicine flowing out in the sterilization process as the sterilization raw material together.
Step two, after the disinfection raw materials are respectively and initially mixed with the fermentation bacteria, peptone with the weight of 4% of the weight of the raw materials, glucose with the weight of 4% of the weight of the raw materials and distilled water with the same amount as the raw materials are added, then independent fermentation is carried out, the fermentation lasts for 25 days, in the fermentation process, fermentation liquor is discharged in half every 5 days and is reinjected with fermentation bacteria nutrient solution with the same volume, and the fermentation liquor discharged every time is collected; the fermentation bacteria is Lactobacillus plantarum with inoculation amount of 2 × 107cfu/mL, the fermentation temperature is 28 ℃, and the initial fermentation pH is 5; the glucose content in the nutrient solution of the zymophyte is 2 percent, and the inoculation amount of the zymophyte is 1 multiplied by 107cfu/mL, and the balance of distilled water.
And step three, after fermenting for 25 days, extruding liquid in the fermentation raw materials, filtering and purifying all collected fermentation liquor by using impurities, mixing, adjusting the taste and adding an anticorrosive auxiliary material to obtain the mulberry leaf traditional Chinese medicine ferment beverage.
Example 6
A preparation method of a mulberry leaf traditional Chinese medicine enzyme beverage uses the raw materials of example 1 and comprises the following steps:
step one, cleaning mulberry leaves, holly flowers, selfheal, chrysanthemum, semen cassiae, radix rehmanniae, radix ophiopogonis and flos sophorae respectively, then carrying out high-temperature rapid sterilization at 120 ℃ for 10 minutes to obtain a sterilization raw material, and collecting liquid medicine flowing out in the sterilization process as the sterilization raw material together.
Step two, after the disinfection raw materials are respectively and initially mixed with the fermentation bacteria, peptone with the weight of 4% of the weight of the raw materials, glucose with the weight of 4% of the weight of the raw materials and distilled water with the same amount as the raw materials are added, then independent fermentation is carried out, the fermentation lasts for 25 days, in the fermentation process, fermentation liquor is discharged in half every 5 days and is reinjected with fermentation bacteria nutrient solution with the same volume, and the fermentation liquor discharged every time is collected; the fermentation bacteria are selected from yeast extract and Lactobacillus plantarum, the addition amount of the yeast extract is 1% of the weight of the raw materials, and the inoculation amount of the Lactobacillus plantarum is 2 multiplied by 107cfu/mL, the fermentation temperature is 28 ℃, and the initial fermentation pH is 5; in the nutrient solution of the fermentation bacteria, the glucose content is 2 percent, the yeast extract content is 1 percent, and the inoculation amount of the fermentation bacteria of the yeast extract is 1 multiplied by 107cfu/mL, and the balance of distilled water.
And step three, after fermenting for 25 days, extruding liquid in the fermentation raw materials, filtering and purifying all collected fermentation liquor by using impurities, mixing, adjusting the taste and adding an anticorrosive auxiliary material to obtain the mulberry leaf traditional Chinese medicine ferment beverage.
Example 7
A preparation method of a mulberry leaf traditional Chinese medicine enzyme beverage uses the raw materials of example 1 and comprises the following steps:
step one, cleaning newly picked mulberry leaves within 24 hours, placing the cleaned mulberry leaves in a high-power microwave heater for 90 seconds, and setting the power of the high-power microwave heater at 3000W to obtain the mulberry leaf raw material.
Respectively cleaning Prunellae Spica, flos Chrysanthemi, semen Cassiae, radix rehmanniae, radix Ophiopogonis and flos Sophorae Immaturus, rapidly sterilizing at 120 deg.C for 10 min to obtain sterilized material, rapidly sterilizing folium Mori material at 120 deg.C to obtain sterilized material, and collecting the liquid medicine flowing out during sterilization process as sterilized material.
Step two, after the disinfection raw materials are respectively and initially mixed with the fermentation bacteria, peptone with the weight of 4% of the weight of the raw materials, glucose with the weight of 4% of the weight of the raw materials and distilled water with the same amount as the raw materials are added, then independent fermentation is carried out, the fermentation lasts for 25 days, in the fermentation process, fermentation liquor is discharged in half every 5 days and is reinjected with fermentation bacteria nutrient solution with the same volume, and the fermentation liquor discharged every time is collected; the fermentation bacteria are selected from yeast extract and Lactobacillus plantarum, the addition amount of the yeast extract is 1% of the weight of the raw materials, and the inoculation amount of the Lactobacillus plantarum is 2 multiplied by 107cfu/mL, the fermentation temperature is 28 ℃, and the initial fermentation pH is 5; in the nutrient solution of the fermentation bacteria, the glucose content is 2 percent, the yeast extract content is 1 percent, and the inoculation amount of the fermentation bacteria of the yeast extract is 1 multiplied by 107cfu/mL, and the balance of distilled water.
And step three, after fermenting for 25 days, extruding liquid in the fermentation raw materials, filtering and purifying all collected fermentation liquor by using impurities, mixing, adjusting the taste and adding an anticorrosive auxiliary material to obtain the mulberry leaf traditional Chinese medicine ferment beverage.
Example 8
A preparation method of a mulberry leaf traditional Chinese medicine enzyme beverage uses the raw materials of example 1 and comprises the following steps:
step one, cleaning newly picked mulberry leaves within 24 hours, placing the cleaned mulberry leaves in a high-power microwave heater for 90 seconds, and setting the power of the high-power microwave heater at 3000W to obtain the mulberry leaf raw material.
Respectively cleaning Prunellae Spica, flos Chrysanthemi, semen Cassiae, radix rehmanniae, radix Ophiopogonis and flos Sophorae Immaturus, rapidly sterilizing at 120 deg.C for 10 min to obtain sterilized material, rapidly sterilizing folium Mori material at 120 deg.C to obtain sterilized material, and collecting the liquid medicine flowing out during sterilization process as sterilized material.
Step two, after the disinfection raw materials are respectively and initially mixed with the fermentation bacteria, peptone with the weight of 4% of the weight of the raw materials, glucose with the weight of 4% of the weight of the raw materials and distilled water with the same amount as the raw materials are added, then independent fermentation is carried out, the fermentation lasts for 25 days, in the fermentation process, fermentation liquor is discharged in half every 5 days and is reinjected with fermentation bacteria nutrient solution with the same volume, and the fermentation liquor discharged every time is collected; the zymocyte is selected from yeast extract and plantThe addition amount of lactobacillus plantarum and yeast extract is 1 percent of the weight of the raw materials, and the inoculation amount of lactobacillus plantarum is 2 multiplied by 107cfu/mL, fermentation temperature 28 ℃, initial fermentation pH 5.
In the nutrient solution of the fermentation bacteria, the glucose content is 2 percent, the yeast extract content is 1 percent, and the inoculation amount of the fermentation bacteria of the yeast extract is 1 multiplied by 107cfu/mL, and the balance of distilled water.
Filtering the fermentation liquor discharged for the second time by using a bacterial filtering membrane, collecting the filtered thallus, inoculating the strain into a culture medium for expanded culture for 5 days, filtering by using the bacterial filtering membrane to obtain a superior cultured strain, dividing the superior cultured strain into 3 equal parts, and adding the 3 superior cultured strains into subsequent fermentation liquor nutrient solutions respectively, wherein each superior cultured strain corresponds to one fermentation nutrient solution; the raw material proportion of the culture medium is deionized water: peptone: glucose: sodium chloride (1000 mL), 10 g.
And step three, after fermenting for 25 days, extruding liquid in the fermentation raw materials, filtering and purifying all collected fermentation liquor by using impurities, mixing, adjusting the taste and adding an anticorrosive auxiliary material to obtain the mulberry leaf traditional Chinese medicine ferment beverage.
Comparative example 1
The raw materials of example 1 were used, the raw materials were washed clean, all the raw materials were added together with an equal amount of water to a decocting boiler and decocted conventionally for 12 hours to obtain a liquid medicine as a beverage.
Comparative example 2
The starting material of example 1 was used.
Cleaning folium Mori, flos Ilicis Asprellae, Prunellae Spica, flos Chrysanthemi, semen Cassiae, radix rehmanniae, radix Ophiopogonis, and flos Sophorae Immaturus, rapidly sterilizing at 120 deg.C for 10 min to obtain sterilizing material, and collecting the liquid medicine flowing out during sterilizing process as sterilizing material.
After all the disinfection raw materials and the zymophyte are initially mixed, peptone with the weight of 4% of the raw materials, glucose with the weight of 4% of the raw materials and distilled water with the same amount as the raw materials are added, and then the fermentation is carried out together for 25 days; the fermentation bacteria are selected from yeast extract and Lactobacillus plantarum, the addition amount of the yeast extract is 1% of the weight of the raw materials, and the inoculation amount of the Lactobacillus plantarum is 2 multiplied by 107cfu/mL, fermentation temperature 28 ℃, initial fermentation pH 5.
After fermenting for 25 days, liquid in the fermentation raw materials is extruded out, then the collected fermentation liquor is filtered and purified, the mouthfeel is adjusted, and antiseptic auxiliary materials are added to obtain the mulberry leaf beverage.
The beverages obtained in examples 1 to 5 and comparative examples 1 to 2 were respectively subjected to rotary evaporation to a constant volume of 500 ml, rutin was used as a reference substance, and the content of flavone was measured by an HPLC method, and the results are as follows:
TABLE 1
| Sample (I) | Amount of flavone (mg/ml) |
| Example 4 | 10.78 |
| Example 5 | 10.69 |
| Example 6 | 11.05 |
| Example 7 | 11.63 |
| Example 8 | 11.82 |
| Comparative example 1 | 10.05 |
| Comparative example 2 | 10.21 |
As can be seen from the above table 1, the flavone amounts measured by the samples of examples 4 to 8 and comparative examples 1 to 2 are all above 10 mg/ml, which indicates that the effective component flavone in the prepared beverage is at a higher level and the effect is guaranteed no matter the raw materials are decocted conventionally or the improved method is adopted.
In the embodiments 4 to 8, technical means of separate fermentation, fermentation liquor discharge and reinjection are adopted, and compared with the traditional decocting and mixed fermentation in the proportion 1 and the proportion 2, the extraction effect is obviously improved.
Comparing the data of examples 4 and 6, it can be seen that the extraction was very good whether yeast or Lactobacillus plantarum was used.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (9)
1. The mulberry leaf traditional Chinese medicine enzyme beverage is characterized by comprising the following raw materials in parts by weight:
14500-15500 parts of mulberry leaf, 1400-1600 parts of holly, 900-1100 parts of selfheal, 900-1100 parts of chrysanthemum, 1400-1600 parts of cassia seed, 1400-1600 parts of radix rehmanniae, 1400-1600 parts of radix ophiopogonis and 1400-1600 parts of sophora flower.
2. The preparation method of the mulberry leaf traditional Chinese medicine enzyme beverage by using the raw materials of claim 1 is characterized by comprising the following steps of:
step one, sterilizing raw materials;
step two, respectively and initially mixing the disinfection raw materials with fermentation bacteria, then independently fermenting for more than 25 days, discharging the fermentation liquor for two times every 4-5 days in the fermentation process, reinjecting the fermentation bacteria nutrient solution with the same volume, and collecting the fermentation liquor discharged every time;
and step three, filtering and purifying the collected fermentation liquor, mixing, adjusting the taste and adding auxiliary materials to obtain the mulberry leaf traditional Chinese medicine enzyme beverage.
3. The method of claim 2, wherein the sterilization raw material and the fermentation broth are initially mixed, 4% peptone and 4% glucose are added, and the fermentation broth is inoculated in an amount of 2X 107cfu/mL or more; the glucose content in the fermentation nutrient solution is 2-3%, and the inoculation amount of the fermentation bacteria is 1 multiplied by 107cfu/mL or more.
4. The method of claim 3, wherein the fermentation bacteria are Lactobacillus plantarum and yeast.
5. The method of claim 2, wherein freshly picked mulberry leaves are washed clean within 24 hours to reduce the loss of water in the mulberry leaves, and subjected to high power microwave heating treatment of 3000W or more to rapidly boil the water in the mulberry leaves to destroy the structure of the mulberry leaves, and then subjected to sterilization treatment.
6. The method for preparing the mulberry leaf-containing traditional Chinese medicine enzyme beverage according to claim 5, wherein the raw material is sterilized by high temperature sterilization or disinfection solution sterilization.
7. The method of claim 6, wherein the liquid produced by the microwave heating process and the liquid produced by the high temperature sterilization process are fermented together with the mulberry leaves.
8. The method of claim 2, wherein the fermentation temperature of each raw material is 28 ℃ and the pH is 5.
9. The method of claim 2, wherein the second fermentation broth is filtered through a bacterial membrane, the filtered bacteria are collected, the cultured strain is inoculated into a culture medium for expanded culture, the filtered bacteria are filtered through the bacterial membrane to obtain a best-cultured strain, and the best-cultured strain is added into the nutrient solution of the fermentation strain.
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