CN115068571A - Traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli and preparation method thereof - Google Patents
Traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli and preparation method thereof Download PDFInfo
- Publication number
- CN115068571A CN115068571A CN202210431774.4A CN202210431774A CN115068571A CN 115068571 A CN115068571 A CN 115068571A CN 202210431774 A CN202210431774 A CN 202210431774A CN 115068571 A CN115068571 A CN 115068571A
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- China
- Prior art keywords
- fermentation
- chinese medicine
- traditional chinese
- percent
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000000855 fermentation Methods 0.000 title claims abstract description 112
- 230000004151 fermentation Effects 0.000 title claims abstract description 112
- 239000003814 drug Substances 0.000 title claims abstract description 79
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 62
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 25
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 20
- 239000001888 Peptone Substances 0.000 claims abstract description 20
- 108010080698 Peptones Proteins 0.000 claims abstract description 20
- 235000015278 beef Nutrition 0.000 claims abstract description 20
- 239000008103 glucose Substances 0.000 claims abstract description 20
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 20
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 20
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 20
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 20
- 235000019319 peptone Nutrition 0.000 claims abstract description 20
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 19
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 19
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 19
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 19
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 19
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 19
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 19
- 235000008434 ginseng Nutrition 0.000 claims abstract description 19
- 235000013976 turmeric Nutrition 0.000 claims abstract description 19
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 18
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 18
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 18
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 18
- 239000012138 yeast extract Substances 0.000 claims abstract description 18
- 244000012254 Canarium album Species 0.000 claims abstract description 17
- 235000009103 Canarium album Nutrition 0.000 claims abstract description 17
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 17
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 17
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 17
- 235000011477 liquorice Nutrition 0.000 claims abstract description 17
- 239000006041 probiotic Substances 0.000 claims abstract description 17
- 235000018291 probiotics Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 15
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 11
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 11
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940099596 manganese sulfate Drugs 0.000 claims abstract description 11
- 239000011702 manganese sulphate Substances 0.000 claims abstract description 11
- 235000007079 manganese sulphate Nutrition 0.000 claims abstract description 11
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 11
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 11
- 230000000529 probiotic effect Effects 0.000 claims abstract description 11
- 239000001632 sodium acetate Substances 0.000 claims abstract description 11
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 10
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 10
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 10
- 241000931705 Cicada Species 0.000 claims abstract description 9
- 241000233866 Fungi Species 0.000 claims abstract description 9
- 235000001188 Peltandra virginica Nutrition 0.000 claims abstract description 9
- 235000010216 calcium carbonate Nutrition 0.000 claims abstract description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 35
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 239000001963 growth medium Substances 0.000 claims description 21
- 240000004371 Panax ginseng Species 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 18
- 240000002624 Mespilus germanica Species 0.000 claims description 17
- 244000197580 Poria cocos Species 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 15
- 238000012258 culturing Methods 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 241000357408 Ophiocordyceps sobolifera Species 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000002609 medium Substances 0.000 claims description 6
- 238000011218 seed culture Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 5
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 230000003213 activating effect Effects 0.000 claims description 3
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 2
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims 1
- 235000015459 Lycium barbarum Nutrition 0.000 claims 1
- 235000015468 Lycium chinense Nutrition 0.000 claims 1
- 239000012676 herbal extract Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 15
- 230000002708 enhancing effect Effects 0.000 abstract description 8
- 230000000968 intestinal effect Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 6
- 230000000857 drug effect Effects 0.000 abstract description 5
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 3
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 244000248825 Peltandra virginica Species 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 description 11
- 241000411851 herbal medicine Species 0.000 description 9
- 239000000758 substrate Substances 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 102000020897 Formins Human genes 0.000 description 3
- 108091022623 Formins Proteins 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- YZCKVEUIGOORGS-IGMARMGPSA-N Protium Chemical group [1H] YZCKVEUIGOORGS-IGMARMGPSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
Classifications
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/702—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
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- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
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- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation or decoction
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
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- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Engineering & Computer Science (AREA)
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- Medical Informatics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Zoology (AREA)
- Immunology (AREA)
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- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Gastroenterology & Hepatology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Toxicology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli and a preparation method thereof, and belongs to the field of traditional Chinese medicine probiotic fermentation. A traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following components: kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body, liquorice, a dissolving agent and water; further comprising: fructo-oligosaccharide and xylo-oligosaccharide, and the dissolving agent comprises: glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acetate, diammonium hydrogen citrate, manganese sulfate, Tween 80 and calcium carbonate; the probiotic fermented traditional Chinese medicine has the effects of improving the content of effective components, enlarging indications, enhancing the drug effect, adjusting intestinal flora and reducing the toxicity of the traditional Chinese medicine, and by utilizing multi-stage combined fermentation of multiple lactobacilli, mutual benefits and reciprocity among strains are realized, and the production efficiency and the content of active components are improved.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine probiotic fermentation, in particular to a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli and a preparation method thereof.
Background
Chinese medicine resources are rich, varieties are multiple, the yield is high, and the Chinese medicine has the advantages of long drug effect action time, difficult generation of drug resistance and the like; traditional processing of traditional Chinese medicines, including means such as decocting, boiling, decocting, refining, steaming and soaking, is not deep enough, often causes the active substances to be difficult to be fully absorbed and utilized, so in order to improve the utilization rate and extraction rate and enhance the drug effect, a new processing method, namely probiotic fermentation, is explored; the microbial fermentation of the traditional Chinese medicine is a key process for the traditional Chinese medicine to play pharmacological action; the probiotics is utilized to ferment the traditional Chinese medicine, so that the traditional Chinese medicine resources can be saved, the effective components of the traditional Chinese medicine can be improved, and the toxic and side effects of the traditional Chinese medicine can be reduced.
The probiotic fermented traditional Chinese medicine has the effects of improving the content of effective components, enlarging adaptation diseases, enhancing the drug effect, regulating intestinal flora and reducing the toxicity of the traditional Chinese medicine; the modern fermentation technology of the traditional Chinese medicine is developed by combining the traditional fermentation technology and microbiology, and the traditional Chinese medicine is fermented by using probiotics, so that the strains realize mutual benefit and reciprocity by utilizing multi-stage combined fermentation of multiple lactobacilli, and the production efficiency and the content of active ingredients can be improved.
Disclosure of Invention
The invention aims to solve the problem of how to prepare a traditional Chinese medicine beverage based on fermentation of multiple lactobacilli in the prior art, and provides the traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following components: kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body, liquorice, a dissolving agent and water;
further comprising: fructo-oligosaccharide and xylo-oligosaccharide.
Preferably, the dissolution agent comprises: glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acetate, diammonium hydrogen citrate, manganese sulfate, Tween 80 and calcium carbonate.
A preparation method of a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli adopts the following steps:
s1, preparing lactobacillus seed liquid:
d. preparing a seed culture medium material: taking 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast extract, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 0.25g of manganese sulfate, 0.6g of magnesium sulfate, 2g of monopotassium phosphate and 1ml of Tween 80, completely dissolving with a small amount of hot water, then fixing the volume to 1L with tap water, adjusting the pH value to 6.5-7.5, subpackaging into 200ml of bottles, adding 0.7g of calcium carbonate into each bottle, sterilizing and cooling for later use to obtain a culture medium;
e. activating and culturing lactobacillus strains;
f. preparing a seed solution: c, inoculating three activated and cultured lactobacillus strains into the culture medium which is prepared in the step a and cooled to room temperature in an equal amount under the aseptic condition, shaking uniformly, placing in an incubator for fermentation, detecting the pH of fermentation liquor, stopping fermentation when the pH is about 4.0, and taking the fermentation liquor as seed liquor;
s2, preparing a traditional Chinese medicine compound extracting solution:
taking certain mass parts of kudzu root, turmeric, ginseng, poria, Chinese olive, medlar, cordyceps sobolifera sporocarp and liquorice, crushing the kudzu root, turmeric, ginseng, poria, Chinese olive, medlar, cordyceps sobolifera sporocarp and liquorice, weighing the substances, adding water with volume or mass ratio being 8 times of that of the weighed substances, soaking for 40min, extracting for 1h at 115 ℃, and then filtering to obtain a traditional Chinese medicine compound extracting solution;
s3, preparing the probiotic fermented traditional Chinese medicine extracting solution:
adding glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate and potassium dihydrogen phosphate into the extracting solution obtained in the step S2 for dissolving to obtain fermented traditional Chinese medicine extracting solution, transferring the prepared fermented traditional Chinese medicine extracting solution into a 50L fermentation tank, heating for sterilization, and cooling to 36 ℃;
s4, inoculating and fermenting:
under the aseptic condition, inoculating the seed solution obtained in the step S1 into a fermentation tank for standing culture according to 2% of the pre-culture volume, controlling the fermentation temperature to be 37 ℃, culturing for 24 hours, and reducing the pH to 3.5-4.0, thus terminating the fermentation;
s5, blending:
adding fructo-oligosaccharide and xylo-oligosaccharide into the fermentation liquor obtained in the fourth step, wherein the fermentation liquor is in a uniform and slow stirring state in the adding process;
s6, filling:
conveying the prepared fermentation liquor to a filling production line through a pipeline, and performing automatic filling to obtain a fermented traditional Chinese medicine beverage;
s7, sterilization:
placing the filled fermented Chinese medicinal beverage into a sterilizing cabinet, controlling the temperature at 115 deg.C, and sterilizing for 30 min.
Further, in the step a of preparing the lactobacillus seed solution, the sterilization pressure is 0.1MPa, the sterilization temperature is 121 ℃, and the sterilization time is 20 min.
Furthermore, in the step b of preparing the lactobacillus seed solution, the step of activating and culturing the strains comprises the following steps: respectively taking lactobacillus casei strains, lactobacillus plantarum strains and lactobacillus rhamnosus strains, respectively marking out single colonies on an MRS plate culture medium, adjusting the temperature to 37 ℃ in an incubator, and culturing for 48 hours to obtain strains required by enlarged culture.
Furthermore, in the step c of preparing the lactobacillus seed solution, the fermentation temperature is 37 ℃, and the fermentation mode is static fermentation for 24 hours.
Further, the pueraria root, the turmeric, the ginseng, the poria cocos, the Chinese olive, the medlar, the cordyceps sobolifera sporocarp and the liquorice added in the step S2 respectively account for the following proportions in the final fermentation medium:
kudzu root: 6 percent;
turmeric: 6 percent;
ginseng: 0.6 percent;
tuckahoe, poria cocos: 1.6 percent;
and (3) carrying out olive: 1.6 percent;
medlar: 1.6 percent;
fruiting body of cicada fungus: 0.5 percent;
licorice root: 1.2 percent.
Further, the glucose, the yeast extract, the peptone, the magnesium sulfate, the beef extract, the dipotassium hydrogen phosphate and the potassium dihydrogen phosphate added in the step S3 respectively account for the following proportions in the final fermentation medium:
glucose: 0.7 percent;
yeast cream: 0.07 percent;
peptone: 0.3 percent;
magnesium sulfate: 0.07 percent;
beef extract: 0.13 percent;
dipotassium hydrogen phosphate: 0.1 percent;
potassium dihydrogen phosphate: 0.1 percent.
Further, in step S3, the prepared fermented Chinese medicinal extractive solution is transferred to a fermentation tank, adjusted to pH 6.5-7.5, and sterilized at 121 deg.C for 30 min.
Further, the fructo-oligosaccharide and the xylo-oligosaccharide added in step S5 respectively account for the following proportions of the final fermentation medium:
fructo-oligosaccharide: 16 percent;
and (3) xylo-oligosaccharide: 6 percent.
Compared with the prior art, the invention provides a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli and a preparation method thereof, and the traditional Chinese medicine beverage has the following beneficial effects:
1. according to the traditional Chinese medicine beverage prepared by fermenting various lactobacilli, the traditional Chinese medicine extracting solution is fermented by the lactobacilli, and the selected Chinese herbal medicines such as the kudzuvine root, the turmeric, the ginseng, the poria cocos, the Chinese olive, the medlar, the cordyceps sobolifera sporocarp, the liquorice and the like play roles in protecting the liver, dispelling the effects of alcohol and expelling liver toxin; the lactobacillus in the product is beneficial to regulating the intestinal flora structure and enhancing the immunity of the organism, and the material mainly uses some common foods in life or some Chinese herbal medicines with homology of medicine and food, is safe to eat and does not have any adverse side effect.
2. The preparation method of the traditional Chinese medicine beverage prepared based on the fermentation of various lactobacilli has the advantages of common production raw materials used in the production process, simple fermentation conditions and process, low living cost, convenient operation, high efficiency and obvious economic and social benefits, is prepared by adopting a modern process, and is suitable for large-scale development.
The part which is not involved in the device is the same as the prior art or can be realized by the prior art, the invention has the functions of improving the content of effective components, enlarging indications, enhancing drug effect, adjusting intestinal flora and reducing the toxicity of the traditional Chinese medicine by probiotic fermentation of the traditional Chinese medicine, realizes mutual benefit and reciprocity among strains by utilizing multi-stage combined fermentation of a plurality of lactobacilli, and improves the production efficiency and the content of active components.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element so referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.
The invention is a probiotic fermented traditional Chinese medicine compound drink which takes kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body and liquorice as main raw materials, takes three probiotics as strains and takes a Chinese herbal medicine compound formula to assist the efficacy of protecting liver, dispelling the effects of alcohol and expelling liver toxin; the probiotic strains used in the invention are lactobacillus casei, lactobacillus plantarum and lactobacillus rhamnosus respectively, the seed culture medium is a common liquid MRS culture medium, and the production fermentation culture medium is probiotic fermentation culture medium containing 19.1% and 1.47% of Chinese herbal medicines.
The process of the invention is three-stage static liquid submerged fermentation of a fermentation tank, the fermentation temperature is controlled to be 37 ℃, the fermentation time is controlled to be 24h, and the following is the embodiment of the invention.
Example 1:
a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following components: kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body, liquorice, a dissolving agent and water;
further comprising: fructo-oligosaccharides and xylo-oligosaccharides.
The dissolving agent comprises: glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acetate, diammonium hydrogen citrate, manganese sulfate, Tween 80 and calcium carbonate.
A preparation method of a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following steps:
s1, preparing lactobacillus seed liquid:
a. preparing a seed culture medium material: 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast extract, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 0.25g of manganese sulfate, 0.6g of magnesium sulfate, 2g of monopotassium phosphate and 1ml of Tween 80, completely dissolving the components by using a small amount of hot water, then fixing the volume to 1L by using tap water, adjusting the pH value to 6.5-7.5, subpackaging the components into 200ml per bottle, adding 0.7g of calcium carbonate into each bottle, sterilizing the bottles at the temperature of 121 ℃ under the pressure of 0.1MPa for 20min, and then cooling the bottles for later use;
b. and (3) strain activation culture: respectively marking single colonies of lactobacillus casei strains, lactobacillus plantarum strains and lactobacillus rhamnosus strains on an MRS plate culture medium, and culturing for 48 hours at 37 ℃ in an incubator to obtain strains required by enlarged culture;
c. preparing a seed solution: inoculating three strains into the culture medium which is prepared in the step S1 and cooled to room temperature in an equal amount under the aseptic condition, shaking up, placing in an incubator, standing and fermenting at 37 ℃ for 24 hours, detecting the pH value of the fermentation liquor, and stopping fermentation when the pH value is about 4.0, wherein the fermentation liquor is used as seed liquor;
s2, preparing a traditional Chinese medicine compound extracting solution:
weighing 60 parts of kudzuvine root, 10 parts of turmeric, 5 parts of ginseng, 15 parts of poria cocos, 15 parts of Chinese olive, 15 parts of medlar, 4 parts of cordyceps sobolifera sporocarp and 12 parts of liquorice, adding water with volume or mass ratio being 5 times of that of the mixture, soaking for 40min, extracting for 1h at 115 ℃, and then filtering to obtain a traditional Chinese medicine compound extracting solution;
in addition, active ingredients in a fermentation substrate are extracted through the activity of lactobacillus by fermenting the Chinese herbal medicine extracting solution, so that the lactobacillus in the product has a more remarkable auxiliary treatment effect on patients, and is favorable for adjusting the intestinal flora structure and enhancing the immunity of the organism;
s3, preparing a lactobacillus fermented traditional Chinese medicine extract substrate:
adding 7 parts of glucose, 0.7 part of yeast extract, 3 parts of peptone, 0.7 part of magnesium sulfate, 1.3 parts of beef extract, 1 part of dipotassium hydrogen phosphate and 1 part of potassium dihydrogen phosphate into the extracting solution in the step S2 to start dissolving to prepare a fermented traditional Chinese medicine extracting solution, transferring the fermented traditional Chinese medicine extracting solution into a 1L fermentation tank, adjusting the pH value to 6.5-7.5 to a constant volume, controlling the temperature to be 121 ℃, sterilizing for 30min, and then cooling to 36 ℃;
s4, inoculating and fermenting:
under the aseptic condition, inoculating the seed solution obtained in the step S1 into a fermentation tank for standing culture according to 2% of the pre-culture volume, controlling the fermentation temperature at 37 ℃, culturing for 24 hours, and reducing the pH value to 3.5-4.0, thus terminating the fermentation;
s5, blending:
adding 16% of fructo-oligosaccharide and 6% of xylo-oligosaccharide into the fermentation liquor obtained in the step S4, wherein the fermentation liquor is in a uniform stirring state in the adding process, and the stirring speed is not too high;
s6, filling:
conveying the prepared fermentation liquor to a filling production line through a pipeline, and performing automatic filling to obtain the lactobacillus traditional Chinese medicine fermented compound beverage;
s7, sterilization:
and (3) putting the filled lactobacillus Chinese medicinal fermented compound beverage into a sterilization cabinet, controlling the temperature to be 115 ℃, and sterilizing for min.
Example 2:
a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following components: kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body, liquorice, a dissolving agent and water;
further comprising: fructo-oligosaccharides and xylo-oligosaccharides.
The dissolving agent comprises: glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acetate, diammonium hydrogen citrate, manganese sulfate, Tween 80 and calcium carbonate.
A preparation method of a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following steps:
s1, preparing lactic acid bacteria seed liquid:
a. preparing a seed culture medium material: 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast extract, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 0.25g of manganese sulfate, 0.6g of magnesium sulfate, 2g of monopotassium phosphate and 1ml of Tween 80, completely dissolving the components by using a small amount of hot water, then fixing the volume to 1L by using tap water, adjusting the pH value to 6.5-7.5, subpackaging the components into 200ml per bottle, adding 0.7g of calcium carbonate into each bottle, sterilizing the bottles at the temperature of 121 ℃ under the pressure of 0.1MPa for 20min, and then cooling the bottles for later use;
b. and (3) strain activation culture: respectively marking single colonies of lactobacillus casei strains, lactobacillus plantarum strains and lactobacillus rhamnosus strains on an MRS plate culture medium, and culturing for 48 hours at 37 ℃ in an incubator to obtain strains required by enlarged culture;
c. preparing a seed solution: inoculating three strains in equal amount under aseptic condition with the culture medium prepared in the step S1 and cooled to room temperature, shaking up, placing in an incubator, standing and fermenting at 37 ℃ for 24h, detecting the pH value of the fermentation liquor, stopping fermentation when the pH value is about 4.0, and taking the fermentation liquor as seed liquor;
s2, preparing a traditional Chinese medicine compound extracting solution:
weighing 55 parts of kudzuvine root, 15 parts of turmeric, 8 parts of ginseng, 18 parts of poria cocos, 18 parts of Chinese olive, 18 parts of medlar, 5 parts of cordyceps sobolifera sporocarp and 15 parts of liquorice, adding water with volume or mass ratio being 5 times of that of the mixture, soaking for 40min, extracting for 1h at 115 ℃, and then filtering to obtain a traditional Chinese medicine compound extracting solution;
in addition, active ingredients in a fermentation substrate are extracted through the activity of lactobacillus by fermenting the Chinese herbal medicine extracting solution, so that the lactobacillus in the product has a more remarkable auxiliary treatment effect on patients, and is favorable for adjusting the intestinal flora structure and enhancing the immunity of the organism;
s3, preparing a lactobacillus fermented traditional Chinese medicine extract substrate:
adding 5 parts of glucose, 1 part of yeast extract, 4 parts of peptone, 1 part of magnesium sulfate, 1.5 parts of beef extract, 1.2 parts of dipotassium hydrogen phosphate and 1.2 parts of potassium dihydrogen phosphate into the extracting solution in the step S2 to start dissolving to prepare a fermented traditional Chinese medicine extracting solution, transferring the fermented traditional Chinese medicine extracting solution into a 1L fermentation tank, adjusting the pH value to be 6.5-7.5 and fixing the volume, controlling the temperature to be 121 ℃, sterilizing for 30min, and then cooling to 36 ℃;
s4, inoculating and fermenting:
under the aseptic condition, inoculating the seed solution obtained in the step S1 into a fermentation tank for standing culture according to 2% of the pre-culture volume, controlling the fermentation temperature at 37 ℃, culturing for 24 hours, and reducing the pH value to 3.5-4.0, thus terminating the fermentation;
s5, blending:
adding 16% of fructo-oligosaccharide and 6% of xylo-oligosaccharide into the fermentation liquor obtained in the step S4, wherein the fermentation liquor is in a uniform stirring state in the adding process, and the stirring speed is not too high;
s6, filling:
conveying the prepared fermentation liquor to a filling production line through a pipeline, and performing automatic filling to obtain the lactobacillus traditional Chinese medicine fermented compound beverage;
s7, sterilization:
and (3) putting the filled lactobacillus traditional Chinese medicine fermented compound drink into a sterilization cabinet, controlling the temperature to be 115 ℃, and sterilizing for min.
Example 3:
a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following components: kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body, liquorice, a dissolving agent and water;
further comprising: fructo-oligosaccharides and xylo-oligosaccharides.
The dissolving agent comprises: glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acetate, diammonium hydrogen citrate, manganese sulfate, Tween 80 and calcium carbonate.
A preparation method of a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli comprises the following steps:
s1, preparing lactic acid bacteria seed liquid:
a. preparing a seed culture medium material: 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast extract, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 0.25g of manganese sulfate, 0.6g of magnesium sulfate, 2g of monopotassium phosphate and 1ml of Tween 80, completely dissolving the components by using a small amount of hot water, then fixing the volume to 1L by using tap water, adjusting the pH value to 6.5-7.5, subpackaging the components into 200ml per bottle, adding 0.7g of calcium carbonate into each bottle, sterilizing the bottles at the temperature of 121 ℃ under the pressure of 0.1MPa for 20min, and then cooling the bottles for later use;
b. and (3) strain activation culture: respectively marking single colonies of lactobacillus casei strains, lactobacillus plantarum strains and lactobacillus rhamnosus strains on an MRS plate culture medium, and culturing for 48 hours at 37 ℃ in an incubator to obtain strains required by enlarged culture;
c. preparing a seed solution: inoculating three strains into the culture medium which is prepared in the step S1 and cooled to room temperature in an equal amount under the aseptic condition, shaking up, placing in an incubator, standing and fermenting at 37 ℃ for 24 hours, detecting the pH value of the fermentation liquor, and stopping fermentation when the pH value is about 4.0, wherein the fermentation liquor is used as seed liquor;
s2, preparing a traditional Chinese medicine compound extracting solution:
weighing 65 parts of kudzuvine root, 8 parts of turmeric, 5 parts of ginseng, 12 parts of poria cocos, 12 parts of Chinese olive, 12 parts of medlar, 3 parts of cordyceps sobolifera sporocarp and 10 parts of liquorice, adding water with volume or mass ratio being 5 times of that of the mixture, soaking for 40min, extracting for 1h at 115 ℃, and then filtering to obtain a traditional Chinese medicine compound extracting solution;
in addition, active ingredients in a fermentation substrate are extracted through the activity of lactobacillus by fermenting the Chinese herbal medicine extracting solution, so that the lactobacillus in the product has a more remarkable auxiliary treatment effect on patients, and is favorable for adjusting the intestinal flora structure and enhancing the immunity of the organism;
s3, preparing a lactobacillus fermented traditional Chinese medicine extract substrate:
adding 10 parts of glucose, 0.5 part of yeast extract, 2 parts of peptone, 0.5 part of magnesium sulfate, 1.2 parts of beef extract, 1 part of dipotassium hydrogen phosphate and 1 part of potassium dihydrogen phosphate into the extracting solution in the step S2 to start dissolving to prepare a fermented traditional Chinese medicine extracting solution, transferring the fermented traditional Chinese medicine extracting solution into a 1L fermentation tank, adjusting the pH value to be 6.5-7.5, fixing the volume, controlling the temperature to be 121 ℃, sterilizing for 30min, and then cooling to 36 ℃;
s4, inoculating and fermenting:
under the aseptic condition, inoculating the seed solution obtained in the step S1 into a fermentation tank for standing culture according to 2% of the pre-culture volume, controlling the fermentation temperature at 37 ℃, culturing for 24 hours, and reducing the pH value to 3.5-4.0, thus terminating the fermentation;
s5, blending:
adding 16% of fructo-oligosaccharide and 6% of xylo-oligosaccharide into the fermentation liquor obtained in the step S4, wherein the fermentation liquor is in a uniform stirring state in the adding process, and the stirring speed is not too high;
s6, filling:
conveying the prepared fermentation liquor to a filling production line through a pipeline, and performing automatic filling to obtain the lactobacillus traditional Chinese medicine fermented compound beverage;
s7, sterilization:
and (3) putting the filled lactobacillus traditional Chinese medicine fermented compound drink into a sterilization cabinet, controlling the temperature to be 115 ℃, and sterilizing for min.
The invention extracts active ingredients in the fermentation substrate through the activities of the fermented Chinese herbal medicine extract and the probiotics, has more obvious adjuvant therapy effect on patients, and the probiotics in the product is beneficial to adjusting the intestinal flora structure and enhancing the immunity of organisms, and the probiotics mainly adopt lactobacillus casei, lactobacillus plantarum and lactobacillus rhamnosus,
the materials of the invention mainly use some common foods in life or some Chinese herbal medicines with homology of medicine and food, are safe to eat and have no adverse side effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli is characterized by comprising the following components: kudzu root, turmeric, ginseng, tuckahoe, Chinese olive, medlar, cicada fungus body, liquorice, a dissolving agent and water;
further comprising: fructo-oligosaccharides and xylo-oligosaccharides.
2. The traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli according to claim 1, wherein the dissolving agent comprises: glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acetate, diammonium hydrogen citrate, manganese sulfate, Tween 80 and calcium carbonate.
3. A preparation method of a traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli, which comprises the traditional Chinese medicine beverage prepared based on fermentation of multiple lactobacilli according to claim 2, is characterized by comprising the following steps:
s1, preparing lactobacillus seed liquid:
a. preparing a seed culture medium material: taking 20g of glucose, 10g of peptone, 10g of beef extract, 5g of yeast extract, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 0.25g of manganese sulfate, 0.6g of magnesium sulfate, 2g of monopotassium phosphate and 1ml of Tween 80, completely dissolving with a small amount of hot water, then fixing the volume to 1L with tap water, adjusting the pH value to 6.5-7.5, subpackaging into 200ml of bottles, adding 0.7g of calcium carbonate into each bottle, sterilizing and cooling for later use to obtain a culture medium;
b. activating and culturing lactobacillus strains;
c. preparing a seed solution: c, inoculating three activated and cultured lactobacillus strains into the culture medium which is prepared in the step a and cooled to room temperature in an equal amount under the aseptic condition, shaking uniformly, placing in an incubator for fermentation, detecting the pH of fermentation liquor, stopping fermentation when the pH is about 4.0, and taking the fermentation liquor as seed liquor;
s2, preparing a traditional Chinese medicine compound extracting solution:
taking certain mass parts of kudzu root, turmeric, ginseng, poria, Chinese olive, medlar, cordyceps sobolifera sporocarp and liquorice, crushing the kudzu root, turmeric, ginseng, poria, Chinese olive, medlar, cordyceps sobolifera sporocarp and liquorice, weighing the substances, adding water with volume or mass ratio being 8 times of that of the weighed substances, soaking for 40min, extracting for 1h at 115 ℃, and then filtering to obtain a traditional Chinese medicine compound extracting solution;
s3, preparing a probiotic fermented traditional Chinese medicine extracting solution:
adding glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate and potassium dihydrogen phosphate into the extracting solution obtained in the step S2 for dissolving to obtain fermented traditional Chinese medicine extracting solution, transferring the prepared fermented traditional Chinese medicine extracting solution into a 50L fermentation tank, heating for sterilization, and cooling to 36 ℃;
s4, inoculating and fermenting:
under the aseptic condition, inoculating the seed solution obtained in the step S1 into a fermentation tank for standing culture according to 2% of the pre-culture volume, controlling the fermentation temperature to be 37 ℃, culturing for 24 hours, and reducing the pH to 3.5-4.0, thus terminating the fermentation;
s5, blending:
adding fructo-oligosaccharide and xylo-oligosaccharide into the fermentation liquor obtained in the fourth step, wherein the fermentation liquor is in a uniform and slow stirring state in the adding process;
s6, filling:
conveying the prepared fermentation liquor to a filling production line through a pipeline, and performing automatic filling to obtain a fermented traditional Chinese medicine beverage;
s7, sterilization:
placing the filled fermented Chinese medicinal beverage into a sterilizing cabinet, controlling the temperature at 115 deg.C, and sterilizing for 30 min.
4. The method for preparing a herbal beverage based on fermentation of lactobacillus according to claim 3, wherein the step a of preparing the lactobacillus seed solution comprises sterilizing at 121 ℃ under 0.1MPa for 20 min.
5. The method for preparing a herbal beverage based on fermentation of lactobacillus according to claim 4, wherein the step b of preparing lactobacillus seed solution comprises the steps of: respectively taking lactobacillus casei strains, lactobacillus plantarum strains and lactobacillus rhamnosus strains, respectively marking out single colonies on an MRS plate culture medium, adjusting the temperature to 37 ℃ in an incubator, and culturing for 48 hours to obtain strains required by enlarged culture.
6. The method for preparing a herbal beverage based on fermentation of lactobacillus according to claim 5, wherein the lactobacillus seed solution is prepared by standing fermentation at 37 ℃ for 24 h.
7. The method for preparing a traditional Chinese medicine beverage based on multiple lactobacillus fermentation according to claim 3, wherein the radix puerariae, turmeric, ginseng, poria cocos, Chinese olive, wolfberry, cordyceps sobolifera sporocarp and liquorice added in the step S2 respectively account for the following proportions in the final fermentation medium:
kudzu root: 6 percent;
turmeric: 6 percent;
ginseng: 0.6 percent;
tuckahoe, poria cocos: 1.6 percent;
and (3) carrying out olive: 1.6 percent;
medlar: 1.6 percent;
fruiting body of cicada fungus: 0.5 percent;
licorice root: 1.2 percent.
8. The method for preparing a herbal beverage based on fermentation of lactobacillus according to claim 7, wherein the ratio of glucose, yeast extract, peptone, magnesium sulfate, beef extract, dipotassium hydrogen phosphate and potassium dihydrogen phosphate added in step S3 to the final fermentation medium is:
glucose: 0.7 percent;
yeast cream: 0.07 percent;
peptone: 0.3 percent;
magnesium sulfate: 0.07 percent;
beef extract: 0.13 percent;
dipotassium hydrogen phosphate: 0.1 percent;
potassium dihydrogen phosphate: 0.1 percent.
9. The method for preparing a herbal beverage based on fermentation of lactobacillus according to claim 8, wherein the prepared fermented herbal extract is transferred to a fermenter in step S3, and then the pH is adjusted to 6.5-7.5, and the solution is subjected to constant volume and sterilized at 121 ℃ for 30 min.
10. The method for preparing a traditional Chinese medicine beverage based on fermentation of multiple lactobacilli according to claim 3, wherein the fructo-oligosaccharides and the xylo-oligosaccharides added in step S5 respectively account for the following proportions in the final fermentation medium:
fructo-oligosaccharide: 16 percent;
and (3) xylo-oligosaccharide: 6 percent.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117422170A (en) * | 2023-10-19 | 2024-01-19 | 江苏一家园健康科技有限公司 | Sterilization process optimization method and system based on pH value control |
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| CN106492110A (en) * | 2016-11-08 | 2017-03-15 | 中国科学院过程工程研究所 | A kind of sobering-up composition, the relieving alcoholism and protecting the liver preparation comprising which and its application |
| CN107259575A (en) * | 2017-05-31 | 2017-10-20 | 华子昂 | A kind of health care ferment with anti-oxidation function and preparation method thereof |
| CN109007808A (en) * | 2018-08-14 | 2018-12-18 | 宝健（北京）生物技术有限公司 | A kind of relieving alcoholism and protecting liver composition and the relieving alcoholism and protecting liver preparation comprising it |
| CN109566933A (en) * | 2018-11-27 | 2019-04-05 | 山东奥博森生物药业股份有限公司 | A kind of fermentation compound drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106492110A (en) * | 2016-11-08 | 2017-03-15 | 中国科学院过程工程研究所 | A kind of sobering-up composition, the relieving alcoholism and protecting the liver preparation comprising which and its application |
| CN107259575A (en) * | 2017-05-31 | 2017-10-20 | 华子昂 | A kind of health care ferment with anti-oxidation function and preparation method thereof |
| CN109007808A (en) * | 2018-08-14 | 2018-12-18 | 宝健（北京）生物技术有限公司 | A kind of relieving alcoholism and protecting liver composition and the relieving alcoholism and protecting liver preparation comprising it |
| CN109566933A (en) * | 2018-11-27 | 2019-04-05 | 山东奥博森生物药业股份有限公司 | A kind of fermentation compound drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117422170A (en) * | 2023-10-19 | 2024-01-19 | 江苏一家园健康科技有限公司 | Sterilization process optimization method and system based on pH value control |
| CN117422170B (en) * | 2023-10-19 | 2024-04-09 | 江苏一家园健康科技有限公司 | Sterilization process optimization method and system based on pH value control |
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