CN115176951A - Coriolus versicolor fermented roxburgh rose and red rice composite beverage and preparation method thereof - Google Patents
Coriolus versicolor fermented roxburgh rose and red rice composite beverage and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention discloses a coriolus versicolor fermented roxburgh rose red rice compound beverage and a preparation method thereof, and belongs to the technical field of food processing. The Coriolus versicolor fermented roxburgh rose and red rice composite beverage is prepared by taking Coriolus versicolor as a fermentation strain and taking roxburgh rose raw juice and red rice leaching liquor as raw materials through liquid state fermentation. The coriolus versicolor is used as zymophyte, and the two raw materials of the rosa roxburghii tratt and the red rice are combined with the coriolus versicolor liquid for fermentation, so that the original nutritional ingredients of the rosa roxburghii tratt and the red rice can be greatly reserved, and the taste of the rosa roxburghii tratt and the red rice and the flavor of special fermented food can be improved. In addition, the invention not only enriches the beverage markets of the coriolus versicolor, the roxburgh rose and the red rice, provides high-quality beverage choices for consumers, but also develops the beverage with new taste, and the production method is simple, the cost is low, the realization is easy, and the product has good nutritional and health-care values.
Description
Technical Field
The invention relates to a coriolus versicolor fermented roxburgh rose red rice compound beverage and a preparation method thereof, and belongs to the technical field of food processing.
Background
The rosa roxburghii tratt is a fruit with high nutritive value and has the efficacy of both medicine and food. In the aspect of medicine, the roxburgh rose has the effects of enhancing immunity, preventing and treating atherosclerosis, preventing multiple cancers in life, delaying human aging and the like, and the freshly squeezed roxburgh rose juice has an obvious blocking effect on the synthesis of carcinogenic substances in a human body, so that the roxburgh rose has a bright prospect in the aspects of preventing cancers, delaying human aging and the like. However, the rosa roxburghii tratt tastes sour and astringent, and the rosa roxburghii tratt can be directly eaten without processing, so that the number of accepted people is small.
The traditional roxburgh rose beverage is a beverage with sour and sweet taste characteristics and slightly astringent taste. In recent years, various novel rosa roxburghii tratt foods with different functions are continuously published on the market, and each product has respective advantages and good market prospect. However, the effect of the roxburgh rose plays an important role in human health, so that the continuous research and development of new products of the roxburgh rose have breakthrough significance in the research process of the roxburgh rose. Meanwhile, new products of the roxburgh rose are continuously researched and developed, so that the edible ability of the roxburgh rose and the development of related processed products can be effectively improved, and the rapid development of the roxburgh rose planting industry is promoted. Therefore, the development of the rosa roxburghii industry needs to make palatable food while the nutritive value of the rosa roxburghii is known, so that the rosa roxburghii industry can be effectively popularized.
The red rice is rich in protein, fatty acid and vitamins necessary for human body, and also contains medicinal components such as alkaloid, flavonoid compound, carotene and the like, and in addition, the red rice also contains relatively rich inorganic salt and trace elements. Therefore, the red rice has high edible value and pharmacological action value and plays an important role in promoting the health of human bodies.
Although red rice is rich in ultrahigh nutritional value and can prevent various diseases, the red rice on the market is single in edible products at present and is mostly eaten by directly cooking porridge, and in daily life, people eat few red rice actually, so that the red rice with balanced nutritional value cannot play the best role. At present, the research on red rice is mainly specifically developed aiming at two aspects of the nutritional value and the medicinal value of the red rice, but the problem that the eating of the red rice is substituted into the daily life of people is not solved. Therefore, people have the cognition and habit of eating red rice, new products are continuously researched and developed, and the key for fully exerting the medicinal and edible value of red rice is that people can contact red rice and love eating red rice.
The edible fungus fermented beverage is a novel health-care beverage appearing on the market and is characterized by rich flavor, nutrition and health. The edible fungi are fermented in the substrate, so that a plurality of metabolic active substances can be increased, and the edible fungi have higher nutritional value and unique health care function. At present, rare medicinal materials such as ganoderma lucidum, hericium erinaceus, cordyceps sinensis and the like are commonly used, and an edible fungus fermented beverage with high cost performance and high nutritional value is lacked in the market. The coriolus versicolor strain serving as a fermentation strain meets market requirements well, the coriolus versicolor is a large fungus, has the effects of tonifying spleen and promoting diuresis, tonifying qi and strengthening body, protecting liver, clearing heat and removing toxicity and preventing arteriosclerosis, and a glycopeptide substance contained in the coriolus versicolor, namely coriolus versicolor glycopeptide, is an immunity-enhancing medicament, has high pharmacological action and health-care function, can improve the immunity of an organism, resist oxidation, reduce blood fat, resist aging and the like, is widely applied to clinic, but is rarely developed on food and is mostly used for medicaments, so the coriolus versicolor strain has great market potential and development value.
The common edible fungus product development mainly utilizes the fruiting body of the edible fungus, but largely ignores that the edible fungus product is rich in various enzymes and has strong fermentation and conversion effects. Therefore, the development of a functional food which is rich in glycopeptide and active ingredients, is safe and can be taken for a long time by utilizing the fermentation conversion and the production of various active ingredients of the coriolus versicolor becomes a research hotspot of researchers in the field, and has great research and development significance.
Therefore, the method has important significance for developing the compound beverage which has rich nutrition, proper taste and health-care function by utilizing the flavor characteristics and the nutritional characteristics of the coriolus versicolor, the rosa roxburghii tratt and the red rice respectively.
Disclosure of Invention
In order to solve the technical problems, the invention develops a safe and long-term-taken polysaccharose ganoderma lucidum fermented roxburgh rose red rice composite beverage which is rich in glycopeptide and active ingredients, has high cost performance and high nutritional value by utilizing the fermentation and conversion of polysaccharose ganoderma lucidum and a preparation method thereof, thereby promoting the diversified development of foods.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a preparation method of a coriolus versicolor fermented roxburgh rose red rice compound beverage, which is prepared by taking coriolus versicolor as a fermentation strain and taking roxburgh rose raw juice and red rice leaching liquor as raw materials through liquid state fermentation.
Further, the method specifically comprises the following steps:
(1) Soaking red rice in water, heating, boiling and filtering to obtain the red rice leaching liquor;
(2) Thawing refrigerated fructus Rosae Normalis, crushing to obtain fructus Rosae Normalis juice, and storing in brown bottle;
(3) Respectively sterilizing the red rice leaching liquor and the roxburgh rose raw juice, mixing to obtain a mixed solution, adding white granulated sugar and coriolus versicolor solution into the mixed solution, uniformly mixing, and fermenting;
(4) Filtering to obtain filtrate after fermentation, sterilizing, filling and cooling to obtain the coriolus versicolor fermented roxburgh rose and red rice composite beverage.
Furthermore, the red rice in the step (1) should be red rice husks and germs without damage, and the red rice husks and germs need to be cleaned by clear water and soaked in water at the temperature of below 25 ℃.
Further, the boiling time in step (1) is 20min.
Further, the refrigeration temperature in step (2) is-20 deg.C, and the crushing can be performed by a juice machine.
Further, the prepared raw juice of the roxburgh rose is stored in a brown bottle for reducing the damage of the functional components of the roxburgh rose.
Further, the preparation method of the coriolus versicolor liquid comprises the following steps: inoculating Coriolus versicolor bacterium blocks into a potato culture medium, shake culturing at 27 deg.C and 160r/min for 4 days, and homogenizing under aseptic condition of 3000r/min for 5s to obtain Coriolus versicolor bacterium solution.
Further, the potato medium is a liquid potato medium or a solid potato medium, and is composed of 200g of potato, 20g of glucose, 2g of peptone, 2g of potassium dihydrocarbonate, 1g of magnesium sulfate heptahydrate and 1000mL of water when the medium is a liquid medium, and is composed of 20g of agar, 200g of potato, 20g of glucose, 2g of peptone, 2g of potassium dihydrocarbonate, 1g of magnesium sulfate heptahydrate and 1000mL of water when the medium is a solid medium.
Furthermore, the Coriolus versicolor bacterium block needs to be inoculated into 100ml of liquid potato culture medium in the size of soybean grains.
Further, the roxburgh rose juice and the red rice leaching liquor are mixed according to the volume ratio of (1.5-2.5) mL:1mL of the mixture is mixed, the adding amount of the Coriolus versicolor liquid is 4% of the total mass of the mixture, and the adding amount of the white granulated sugar is 5% -7% of the total mass of the mixture.
Further, the roxburgh rose juice and red rice leaching liquor are mixed according to the volume ratio of 2.06mL:1mL of the mixture is mixed, the adding amount of the Coriolus versicolor liquid is 4% of the total mass of the mixture, and the adding amount of the white granulated sugar is 6.62% of the total mass of the mixture.
Furthermore, the white granulated sugar added in the step (3) can endow the beverage with the most proper sweetness, and the addition of the white granulated sugar with a proper proportion not only can provide the necessary sweetness of the beverage, but also can maintain the special flavor of the roxburgh rose red rice beverage. However, the beverage has the original sour taste of the roxburgh rose due to too little white granulated sugar, and the fermented beverage also generates some acidic substances, and the sensory result is influenced by excessive white granulated sugar. Finally, the most suitable amount of the white granulated sugar serving as the auxiliary material is 6.62 percent of the raw material (the mixed solution of the roxburgh rose normal juice and the red rice leaching liquor).
Further, in the step (1), the material-liquid ratio of the red rice to the water is 1.
Further, in the step (3), the sterilization temperature is 121 ℃ and the sterilization time is 20min.
Further, the fermentation time is 2.5-3.5 days, the temperature is 27 ℃, and the shaking table is used for continuous culture at 160 r/min.
Further, the fermentation time is 3 days, the temperature is 27 ℃, and the shaking table is used for continuous culture at 160 r/min.
Further, in the step (4), the filtering is performed by using a 200-mesh filter screen.
The invention also provides the coriolus versicolor fermented roxburgh rose and red rice composite beverage prepared by the preparation method.
Furthermore, the coriolus versicolor fermented roxburgh rose red rice compound beverage prepared by the invention can be prepared into various dosage forms/forms in health-care food, functional food or food with special medical application by controlling the preparation process and adding auxiliary materials and food additives: soft capsule, hard capsule, soft candy, powder, tablet, oral liquid, beverage, and jelly.
The invention discloses the following technical effects:
(1) The trametes versicolor liquid fermented roxburgh rose and red rice composite beverage provided by the invention does not need to be added with lactobacillus, bifidobacterium and other strains used for assisting fermentation in common beverages, and directly takes the trametes versicolor as zymophyte, so that the excellent biotransformation function of the trametes versicolor liquid fermented roxburgh rose and red rice composite beverage is exerted, and various active ingredients are generated at the same time.
(2) The fermented roxburgh rose red rice composite beverage provided by the invention does not use edible fungus sporocarp, only needs to use the liquid, has short growth period, is easy to control temperature, humidity and other influence factors, has stable quality and high yield, and does not generate waste materials and waste residues during fermentation.
(3) According to the invention, two raw materials are fermented by combining the edible fungus liquid, so that macromolecular substances and astringent substances in the roxburgh rose and the red rice can be converted, and certain nutrients are added in the fermentation process, so that the roxburgh rose and the red rice are beneficial to digestion and absorption, and the roxburgh rose and the red rice become better nutritional health-care products; the Coriolus versicolor liquid can reduce cholesterol, and can be used for preventing and treating hyperlipidemia; the invention not only enriches the beverage market, but also provides a new taste high-quality roxburgh rose red rice beverage for consumers.
(4) The invention provides the coriolus versicolor fermented roxburgh rose red rice composite beverage and the preparation method thereof, the raw material source is rich, the process is simple, the operation is easy, the cost is low, and the prepared coriolus versicolor fermented roxburgh rose red rice composite beverage is safe, has no toxic or side effect, and can be taken for a long time. The functional substances in the fermented roxburgh rose and red rice composite beverage are chelated, so that the activity and the nutritive value of the fermented substances are effectively improved, the health-care effects of reducing blood fat and blood sugar, resisting oxidation and the like are synergistically achieved, and the fermented roxburgh rose and red rice composite beverage can be further used for functional or special medical purpose foods.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a graph comparing the polysaccharide content and the average sensory score of the Coriolus versicolor fermented Rosa roxburghii red rice composite beverage prepared in examples 1-5;
FIG. 2 is a graph comparing the polysaccharide content and sensory score of the Coriolus versicolor fermented Rosa roxburghii red rice composite beverage prepared in example 1 and examples 6-9;
FIG. 3 is a graph comparing the polysaccharide content and sensory score of the Coriolus versicolor fermented Rosa roxburghii red rice composite beverage prepared in example 1 and examples 10-13;
FIG. 4 is a curved surface diagram of sensory effect of a complex beverage of coriolus versicolor fermented roxburgh rose and red rice compared with a complex beverage of white granulated sugar addition and roxburgh rose and red rice;
FIG. 5 is a contour diagram of sensory effects of a ratio of the addition amount of white granulated sugar and the compounding amount of roxburgh rose red rice to a corious versicolor fermented roxburgh rose red rice composite beverage;
FIG. 6 is a graph of the curve of the sensory impact of the fermentation time and the roxburgh rose red rice formulation ratio on a Coriolus versicolor fermented roxburgh rose red rice composite beverage;
FIG. 7 is a contour diagram of the sensory impact of fermentation time and roxburgh rose red rice compound ratio on a coriolus versicolor fermented roxburgh rose red rice compound beverage;
FIG. 8 is a curved surface diagram of the sensory effects of fermentation time and the addition amount of white granulated sugar on the Coriolus versicolor fermented roxburgh rose red rice composite beverage;
FIG. 9 is a contour diagram showing the sensory effects of fermentation time and white sugar addition on the Yunzhi fermented Rosa roxburghii red rice composite beverage.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated herein by reference to disclose and describe the methods and/or materials in connection with which the documents are cited. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. It is intended that the specification and examples be considered as exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The invention provides a preparation method of a coriolus versicolor fermented roxburgh rose red rice compound beverage, which is prepared by taking coriolus versicolor as a fermentation strain and taking roxburgh rose raw juice and red rice leaching liquor as raw materials through liquid state fermentation.
Further, the method specifically comprises the following steps:
(1) Soaking red rice in water, heating, boiling and filtering to obtain the red rice leaching liquor;
(2) Thawing refrigerated fructus Rosae Normalis, crushing to obtain fructus Rosae Normalis juice, and storing in brown bottle;
(3) Respectively sterilizing the red rice leaching liquor and the roxburgh rose raw juice, mixing to obtain a mixed solution, adding white granulated sugar and coriolus versicolor solution into the mixed solution, uniformly mixing, and fermenting;
(4) Filtering to obtain filtrate after fermentation is finished, sterilizing, filling and cooling to obtain the coriolus versicolor fermented roxburgh rose red rice composite beverage.
Furthermore, the red rice in the step (1) should be red rice husks and germs without damage, and the red rice husks and germs need to be cleaned by clear water and soaked in water at the temperature of below 25 ℃.
Further, the boiling time in step (1) is 20min.
Further, the refrigeration temperature in step (2) is-20 deg.C, and the crushing can be performed by a juice machine.
Further, the prepared raw juice of the roxburgh rose is stored in a brown bottle for reducing the loss of functional components.
Further, the preparation method of the coriolus versicolor liquid comprises the following steps: inoculating Coriolus versicolor bacterium blocks into a potato culture medium, shake culturing at 27 deg.C and 160r/min for 4 days, and homogenizing under aseptic condition of 3000r/min for 5s to obtain Coriolus versicolor bacterium solution.
Further, the potato medium is a liquid potato medium or a solid potato medium, and is composed of 200g of potato, 20g of glucose, 2g of peptone, 2g of potassium dihydrocarbonate, 1g of magnesium sulfate heptahydrate and 1000mL of water when the medium is a liquid medium, and is composed of 20g of agar, 200g of potato, 20g of glucose, 2g of peptone, 2g of potassium dihydrocarbonate, 1g of magnesium sulfate heptahydrate and 1000mL of water when the medium is a solid medium.
Furthermore, the coriolus versicolor mushroom block needs to be inoculated into 100ml of liquid potato culture medium in the size of soybean grains.
Further, the roxburgh rose juice and the red rice leaching liquor are mixed according to the volume ratio of (1.5-2.5) mL:1mL of the mixture is mixed, the adding amount of the Coriolus versicolor liquid is 4% of the total mass of the mixture, and the adding amount of the white granulated sugar is 5% -7% of the total mass of the mixture.
Further, the roxburgh rose normal juice and red rice leaching liquor are mixed according to the proportion of 2.06mL:1mL of the mixture is mixed, the adding amount of the Coriolus versicolor liquid is 4% of the total mass of the mixture, and the adding amount of the white granulated sugar is 6.62% of the total mass of the mixture.
Further, the white granulated sugar is added in the step (3) to endow the beverage with the most proper sweetness, and the proper proportion of the added amount of the white granulated sugar can not only provide the necessary sweetness of the beverage, but also maintain the special flavor of the roxburgh rose red rice beverage. However, the beverage has the original sour taste of the roxburgh rose due to too little white granulated sugar, and the fermented beverage also generates some acidic substances, and the sensory result is influenced by excessive white granulated sugar. Finally, the most suitable amount of the white granulated sugar serving as the auxiliary material is 6.62 percent of the raw material (the mixed solution of the roxburgh rose normal juice and the red rice leaching liquor).
Further, in the step (1), the material-liquid ratio of the red rice to the water is 1.
Further, in the step (3), the sterilization temperature is 121 ℃ and the sterilization time is 20min.
Further, the fermentation time is 2.5-3.5 days, the temperature is 27 ℃, and the shaking table is used for continuous culture at 160 r/min.
Further, the fermentation time is 3 days, the temperature is 27 ℃, and the shaking table is used for continuous culture at 160 r/min.
Further, in the step (4), the filtering is performed by using a 200-mesh filter screen.
The invention also provides the coriolus versicolor fermented roxburgh rose red rice composite beverage prepared by the preparation method.
Furthermore, the coriolus versicolor fermented roxburgh rose red rice composite beverage prepared by the invention can be prepared into various dosage forms/forms in health-care food, functional food or food with special medical application by controlling the preparation process, and adding auxiliary materials and food additives: soft capsule, hard capsule, soft candy, powder, tablet, oral liquid, beverage, and jelly.
The Coriolus versicolor used in the embodiments of the present invention was purchased from the research institute of edible fungi in Water-learning county, guizhou.
The technical solution of the present invention is further illustrated by the following examples.
Example 1
A preparation method of a Coriolus versicolor fermented roxburgh rose and red rice compound beverage specifically comprises the following steps:
(1) Cleaning the red rice peel and the germ without damage by using clear water for 3 times, then soaking for 24 hours by using water according to the material-liquid ratio of 1;
(2) Thawing at room temperature, juicing with juice machine to obtain fructus Rosae Normalis juice, and storing in brown bottle;
(3) Loading 100mL of liquid potato culture medium into a 250mL conical flask, inoculating Coriolus versicolor bacterium blocks, performing shake culture at 27 ℃ and 160r/min for 4 days, and homogenizing under aseptic condition of 3000r/min for 5s to obtain Coriolus versicolor bacterium liquid;
(3) Sterilizing the prepared red rice leaching liquor and the rosa roxburghii tratt raw juice at 121 ℃ for 20min respectively, and then mixing the red rice leaching liquor and the rosa roxburghii tratt raw juice according to a ratio of 1mL: mixing 1mL of the mixture according to a ratio to obtain 100mL of mixed solution, putting the mixed solution into a 250mL triangular flask, adding white granulated sugar 6% of the total mass of the mixed solution and coriolus versicolor liquid 4% of the total mass of the mixed solution, uniformly mixing, and continuously culturing and fermenting for 3d at 27 ℃ and 160r/min by a shaking table;
(4) Filtering with 200 mesh filter screen after fermentation, sterilizing at 90 deg.C for 30min, bottling, and cooling to obtain Coriolus versicolor fermented fructus Rosae Normalis red rice composite beverage.
1. Single factor experiment
According to the sensory evaluation method, by referring to national food safety standard beverages (GB 19297-2003) and beverages, fruit and vegetable juice beverages (GB 10789-2007), the sensory evaluation method of the beverage prepared by fermenting the roxburgh rose red rice with the coriolus versicolor liquid is comprehensively designed by combining the characteristics of the roxburgh rose red rice in taste and flavor, and the sensory evaluation rules are shown in Table 1. Screening 15 main target consumer groups of men and women between 15 and 35 years old, carrying out comprehensive sensory analysis on the prepared coriolus versicolor fermented roxburgh rose red rice composite beverage, and carrying out statistical analysis on the result by using a sps analysis system to obtain the comprehensive sensory scores of the fermented roxburgh rose red rice under different formulas and processing technological conditions.
TABLE 1 Fine rules for sensory evaluation of beverage prepared by fermenting Rosa roxburghii Red Rice with Coriolus versicolor liquid
(1) Influence of the ratio of red rice leaching solution and fructus Rosae Normalis natural juice on comprehensive sensory quality of Coriolus versicolor fermented fructus Rosae Normalis and red rice composite beverage
The following differences from example 2 to example 5 are that, in the same way as example 1, the ratio of red rice leaching liquor to raw roxburgh rose juice is respectively changed to 1.
Table 2 examples 1 to 5 physicochemical indexes and sensory evaluation results of the coriolus versicolor fermented rosa roxburghii red rice composite beverage
As can be seen from table 2 and fig. 1, in the range of the mixture ratio of the raw juice of the rosa roxburghii tratt to the red rice leaching solution being 1 (mL: mL), 3, 1:2, 1:1, 2:1, 3, the tissue state gradually thickens as the ratio of the raw juice of the rosa roxburghii tratt decreases and the ratio of the red rice leaching solution increases, and the flavor of the rosa roxburghii tratt becomes lighter and darker as the ratio of the raw juice of the rosa roxburghii tratt decreases, and the color of the rosa roxburghii tratt becomes closer to the purple color of the red rice leaching solution. The polysaccharide content is reduced along with the reduction of the proportion of the roxburgh rose; because the rosa roxburghii contains a large amount of vitamin C, the content of the vitamin C is reduced along with the reduction of the addition amount of the rosa roxburghii normal juice, and the average sensory score is that the ratio of the rosa roxburghii normal juice to the red rice leaching liquor is 2: the highest score of 88.67 points is reached at 1, and the beverage has moderate texture, special red rice fragrance, light purple red color and clarity in tissue state. Therefore, the ratio of the roxburgh rose juice to the red rice leaching liquor is selected to be 2:1 (mL: mL) most suitable.
(2) Influence of addition amount of white granulated sugar on comprehensive sensory quality of Coriolus versicolor fermented roxburgh rose and red rice composite beverage
The white granulated sugar is added to endow the beverage with the most proper sweetness, the white granulated sugar adding amount with proper proportion not only can provide the necessary sweetness of the beverage, but also can maintain the special flavor of the roxburgh rose red rice composite beverage, and the roxburgh rose red rice beverage with the best flavor can be obtained by adding the proper white granulated sugar adding amount. The method is characterized in that the addition amount of white granulated sugar is used as a gradient, the fermentation time of the beverage is 3d, the compounding ratio of the roxburgh rose juice to the red rice leaching liquor is 1, the examples 6-9 are set, and the difference from the example 1 is only that the addition amount of the white granulated sugar is respectively changed into 2%, 4%, 8% and 10%, the physicochemical indexes and sensory scores of the coriolus versicolor fermented roxburgh rose red rice composite beverage prepared in the examples 1 and 6-9 are measured, the result is shown in table 3, and the polysaccharide content and the sensory score are shown in fig. 2 in comparison.
TABLE 3 physicochemical index and sensory evaluation results of Coriolus versicolor fermented Rosa roxburghii Red Rice composite beverage of examples 1, 6-9
As can be seen from figure 2, with the increase of the addition amount of the white granulated sugar, the sensory score of the Coriolus versicolor fermented roxburgh rose red rice composite beverage shows a trend of increasing firstly and then decreasing, and when the addition amount of the white granulated sugar reaches 6%, the sensory score reaches 88.67 points. Wherein the polysaccharide content of the beverage continuously increases with the addition of white sugar. The roxburgh rose and the red rice in the beverage have a small amount of polysaccharide, so the white granulated sugar is added properly. The roxburgh rose contains acidic substances, the taste of the roxburgh rose is influenced by the addition amount of the white granulated sugar, and the sour, sweet and delicious beverage is expected to be obtained, so the addition amount of the white granulated sugar has great influence on the sense of the beverage. The beverage has the original sour taste of the roxburgh rose due to too little white granulated sugar, and the fermented beverage can generate a plurality of acidic substances. And the excessive addition of the white granulated sugar can influence the sensory result. The addition amount of the white granulated sugar is selected to be 6% according to the sensory scoring result, and the method is more suitable.
(3) Influence of fermentation time on comprehensive sensory quality of Coriolus versicolor fermented roxburgh rose red rice compound beverage
The examples 10 to 13 were set up, and the same as example 1 except that the fermentation time was changed to 1d, 2d, 4d and 5d, respectively, and the physicochemical indices and sensory scores of the complex beverage of fermented red rice with polysaccharum versicolor and Rosa roxburghii prepared in example 1 and examples 10 to 13 were measured, the results are shown in Table 4, and the average values of polysaccharide content and sensory score are shown in FIG. 3.
TABLE 4 physicochemical index and sensory evaluation results of the fermented Rosa roxburghii Red Rice composite beverage of Coriolus versicolor in examples 1, 10-13
As can be seen from table 4 and fig. 3, as the fermentation time increases, the sensory score of the complex beverage prepared by fermenting the rosa roxburghii tratt and the red rice with the coriolus versicolor liquid shows a trend of increasing first and then decreasing, when the fermentation time reaches the 3 rd day, the sensory score reaches the highest score of 89.00, the fermentation time has a great influence on the sensory quality of the beverage, the fermentation time is too short, the raw materials are not completely fermented, and the beverage lacks the special fermentation fragrance of the rosa roxburghii tratt and the red rice. If the fermentation time is too long, the metabolites of the fermentation bacteria can be increased along with the increase of the fermentation time, and the substances can greatly influence the taste and flavor of the fermented beverage. Therefore, the fermentation time is preferably 3 d.
2. Response surface optimization test
On the basis of a single-factor test, a three-factor three-level response surface test is designed to optimize the optimal formula and processing process conditions of the coriolus versicolor fermented roxburgh rose red composite rice beverage. And (3) selecting the quality proportion of the rosa roxburghii tratt juice and the red rice leaching liquor, the addition amount of white granulated sugar and the fermentation time as test factors to optimize by taking the sensory score as a response value, wherein 1, 2 and 3 represent 3 levels of variables respectively, and the codes and levels of the test factors are shown in a table 5.
Table 5 response surface three-factor three-level experimental design table
(1) Establishment and significance test of response surface model
Through a three-factor three-level test designed by design expert software, the experimental design scheme and the results of the process condition optimization response surface of the Coriolus versicolor fermented roxburgh rose red rice composite beverage are shown in table 6, and the analysis of the process condition optimization variance is shown in table 7.
TABLE 6 technological condition optimized response surface experimental design scheme and results of Coriolus versicolor fermented Rosa roxburghii red rice composite beverage
TABLE 7 optimized analysis of variance of technological conditions for Coriolus versicolor fermented Rosa roxburghii red rice composite beverage
| Item | Sum of squares | Degree of freedom | Mean square | F value | P value | Significance of |
| Model (model) | 284.30 | 9 | 31.59 | 65.93 | <0.0001 | significant |
| A, the proportion of the roxburgh rose to the red rice is | 0.086 | 1 | 0.086 | 0.18 | 0.6843 | - |
| B white granulated sugar addition/percent | 7.13 | 1 | 7.13 | 14.87 | 0.0062 | ** |
| C: fermentation time/d | 1.98 | 1 | 1.98 | 4.13 | 0.0816 | - |
| AB | 0.11 | 1 | 0.11 | 0.23 | 0.6481 | - |
| AC | 1.07 | 1 | 1.07 | 2.24 | 0.1785 | - |
| BC | 4.60 | 1 | 4.60 | 9.60 | 0.0174 | * |
| A 2 | 244.96 | 1 | 244.96 | 511.23 | <0.0001 | *** |
| B 2 | 7.70 | 1 | 7.70 | 16.07 | 0.0051 | ** |
| C 2 | 5.47 | 1 | 5.47 | 11.42 | 0.0118 | * |
| Residual error | 3.35 | 7 | 0.48 | - | - | - |
| Item of mistyption | 2.34 | 3 | 0.78 | 3.06 | 0.1538 | not significant |
| Pure error | 1.02 | 4 | 0.25 | - | - | - |
| In total | 287.65 | 16 | - | - | - | - |
And (3) taking the sensory score as a response value, performing multiple regression fitting on the data obtained in the table 6 by using a design expert software to obtain a regression equation of the sensory score to the independent variables A, B, the addition amount of white granulated sugar/%, and C, the fermentation time/d after fermenting the roxburgh rose red rice, wherein Y represents the regression equation:
Y＝90.9200+0.1A+0.94B+0.5C-0.17AB+0.52AC-1.07BC-7.63A 2 -1.35B 2 -1.14C 2
from table 7, it can be seen that p-test of the model is less than 0.0001, which indicates that the model is significant, and parameters in the model are tested in the established model, and from table 7, B, BC, a 2 、B 2 、C 2 The p-test value of the parameter is less than 0.05, so that B, BC, A can be obtained 2 、B 2 、C 2 I.e. these variables have a certain influence on Y, the mismatching term p of the model has a value of 0.1538>0.05, the original hypothesis cannot be rejected: the mismatching item has no obvious difference, and the fitting degree (correlation coefficient) R of the model 2 Can reach 0.9883, which shows that the fitting degree of the model is very good, namely the releasing degree of the red rice quality proportion of the roxburgh rose, the addition amount/%, the fermentation time/d of the white granulated sugar to the sensory evaluation can reachTo 98.83% accuracy. The influence of the three factors on the sensory score, which is derived from the first order regression coefficients of the equation, is the white granulated sugar addition/%)>Fermentation time/d>The proportion of the roxburgh rose and the red rice is high.
(2) Factor interaction response surface analysis
Obtaining a response surface diagram among three factors of white granulated sugar addition/%, fermentation time/d and the mixture ratio of the rosa roxburghii tratt raw juice and the red rice extracting solution by the regression equation, and predicting sensory evaluation by the response surface diagram, wherein a sensory influence surface diagram of the complex formulation of the white granulated sugar addition and the rosa roxburghii tratt red rice compared with the coriolus versicolor fermented rosa roxburghii tratt red rice composite beverage is shown in a figure 4, a sensory influence contour diagram of the complex formulation of the white granulated sugar addition and the rosa roxburghii tratt red rice compared with the corium versicolor fermented rosa roxburghii tratt red rice composite beverage is shown in a figure 5, fig. 6 is a curved surface diagram of sensory effects of fermentation time and roxburgh rose red rice compounding ratio on coriolus versicolor fermented roxburgh rose red rice composite beverage, fig. 7 is a contour diagram of sensory effects of fermentation time and roxburgh rose red rice compounding ratio on coriolus versicolor fermented roxburgh rose red rice composite beverage, fig. 8 is a curved surface diagram of sensory effects of fermentation time and white sugar addition amount on coriolus versicolor fermented roxburgh rose red rice composite beverage, and fig. 9 is a contour diagram of sensory effects of fermentation time and white sugar addition amount on coriolus versicolor fermented roxburgh rose red rice composite beverage.
As can be seen from fig. 4, 5, 6, 7, 8 and 9, in the region where the proportion of the roxburgh rose red rice is 1.5 to 2.5 and the addition amount of the white granulated sugar is 5 to 7%, the sensory score of the roxburgh rose red rice composite beverage prepared by fermenting the coriolus versicolor is higher; when the mass proportion of the roxburgh rose red rice is 1.5-2.5 and the fermentation time is 2.5-3.5 d, the sensory score of the roxburgh rose red rice after fermentation is higher; the addition amount of white granulated sugar is 5% to 7%, the fermentation time is 2.5d to 3.5d, and the sensory score of the fermented roxburgh rose red rice is higher.
Analyzed by a response surface graph and a contour graph of the interaction among three factors influencing the sensory score of the fermented roxburgh rose red rice. As is clear from fig. 4, 5, 8, and 9, the steepness of the response surface significantly changes with the amount of white granulated sugar added, and the corresponding contour diagrams also significantly change. It can be said that the addition amount of sugar had a significant effect on the sensory score of fermented red rose rice, which is consistent with the results obtained from the analysis of variance table (table 8) made by us. It is seen from the greater degree of concavity and convexity of the response graphs of fig. 4 and 6 and the denser degree of the contour graphs of fig. 5 and 7 that the interactivity of the compounding proportion of red rice with roxburgh rose and the addition amount of white granulated sugar is greater, the interactivity of the compounding proportion of red rice with roxburgh rose and the fermentation time is greater, and the lesser degree of concavity and convexity of the response graph of fig. 8 and the sparser contour graph of fig. 9 that the interactivity of white granulated sugar addition amount and the fermentation time is not greater, which is different from the variance analysis table, so that the interaction between the obtained factors cannot be judged by the response graphs and the contour graphs, which is a miszone, and we should take the result analysis of the variance analysis table as a standard.
(3) Roughness degree of excellent response chart of formula of fermented roxburgh rose and red rice composite beverage is relatively improved
Response surface optimization is carried out by Design Expert 11.1.0.1 software, and the obtained optimization result is that the fresh roxburgh rose juice: the compound proportion of the red rice leaching liquor is 2.06, the addition amount of white granulated sugar is 6.62%, and the fermentation time is 3.07d. Under the optimized condition, the maximum value of the sensory score predicted by the response surface model is 91.09 points.
(4) Experimental verification
And verifying the result of the optimization of the response surface method, inviting 15 male and female sensory evaluators with the same number to perform verification tests according to the test method, repeating for 30 times, wherein when the compounding ratio of the raw juice of the rosa roxburghii tratt to the red rice leaching liquor is 2.06, the addition amount of the white granulated sugar is 6.72%, and the fermentation time is 3.07d, the comprehensive sensory score of the fermented rosa roxburghii tratt and red rice composite beverage with the corious versicolor liquid is 91.09 +/-1.42 minutes, and the difference value between the comprehensive sensory score and the model predicted value is 0.46%, thereby verifying the rationality and the reliability of the fermented rosa roxburghii tratt and red rice composite beverage model.
The final product is subjected to detection of organoleptic, physicochemical (vitamin C) and microbial indexes (total bacterial colony and coliform group) by referring to national food safety standard beverage (GB 19297-2003) and fruit and vegetable juice beverage (GB 10789-2007). According to the most suitable formula, the compound ratio of the roxburgh rose normal juice to the red rice leaching liquor is 2.06, the addition amount of white granulated sugar is 6.62%, and the fermentation time is 3.07d, the prepared ganoderma lucidum liquid fermented roxburgh rose red rice beverage product is light pink, uniform in tissue form, uniform and glossy in color and luster, good in taste, sour, sweet and delicious, free of layering phenomenon, and has the special fermentation aroma and taste of roxburgh rose and red rice, and the beverage is free of particles, layering and uniform in distribution. The vitamin C content is 271.23mg/100mL, the total bacterial colony count (CFU/g) is less than or equal to 104, the coliform group (CFU/g) is less than or equal to 10, and pathogenic bacteria are not detected. The microbial indexes (total bacterial colony, escherichia coli and pathogenic bacteria), the sensory characteristics and the physicochemical indexes (reducing sugar content) of the fruit and vegetable juice beverage (GB 10789-2007) meet the requirements of the related standards.
The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (10)
1. A preparation method of a coriolus versicolor fermented roxburgh rose and red rice composite beverage is characterized in that coriolus versicolor is used as a fermentation strain, roxburgh rose raw juice and red rice leaching liquor are used as raw materials, and the beverage is prepared through liquid state fermentation.
2. The preparation method according to claim 1, comprising the steps of:
(1) Soaking red rice in water, heating, boiling and filtering to obtain the red rice leaching liquor;
(2) Thawing the refrigerated fructus Rosae Normalis, crushing to obtain fructus Rosae Normalis natural juice, and storing in brown bottle;
(3) Respectively sterilizing the red rice leaching liquor and the roxburgh rose raw juice, mixing to obtain a mixed solution, adding white granulated sugar and coriolus versicolor solution into the mixed solution, uniformly mixing, and fermenting;
(4) Filtering to obtain filtrate after fermentation is finished, sterilizing, filling and cooling to obtain the coriolus versicolor fermented roxburgh rose red rice composite beverage.
3. The method according to claim 2, wherein the method for preparing the Coriolus versicolor liquid comprises: inoculating Coriolus versicolor bacterium blocks in a potato culture medium, performing shake culture at 27 deg.C and 160r/min for 4 days, and homogenizing under aseptic condition of 3000r/min for 5s to obtain Coriolus versicolor bacterium solution.
4. The preparation method of claim 2, wherein the roxburgh rose raw juice and the red rice leaching solution are mixed according to a volume ratio of (1.5-2.5) mL:1mL of the mixture is mixed, the adding amount of the Coriolus versicolor liquid is 4% of the total mass of the mixture, and the adding amount of the white granulated sugar is 5% -7% of the total mass of the mixture.
5. The method of claim 2, wherein the mixture of the raw juice of Rosa roxburghii Tratt and red rice extract is prepared in a volume of 2.06mL:1mL of the mixture is mixed, the adding amount of the Coriolus versicolor liquid is 4% of the total mass of the mixture, and the adding amount of the white granulated sugar is 6.62% of the total mass of the mixture.
6. The preparation method according to claim 2, wherein in the step (1), the material-liquid ratio of the red rice to the water is 1.
7. The method according to claim 2, wherein the sterilization is carried out at 121 ℃ for 20min in step (3).
8. The method according to claim 2, wherein the fermentation time is 2.5 to 3.5 days, the temperature is 27 ℃, and the shaking table is used for continuous culture at 160 r/min.
9. The method of claim 2, wherein the fermentation is carried out in a shaker at a temperature of 27 ℃ and a shaking time of 160r/min for 3 days.
10. The coriolus versicolor fermented roxburgh rose red rice compound beverage prepared by the preparation method of any one of claims 1 to 9.
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