CN115176951B - Coriolus versicolor fermented roxburgh rose red rice compound beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a compound drink of versicolor versicolor fermented prickly pear and red rice and a preparation method thereof, belonging to the technical field of food processing. The Yunzhi fungus-fermented prickly pear red rice compound beverage is prepared by using Yunzhi as a fermentation strain, prickly pear raw juice and red rice extract as raw materials, and is prepared through liquid state fermentation. Using Versicolor versicolor as the fermentation bacteria, the two raw materials of thorn pear and red rice are combined with Yunzhi bacteria liquid to ferment, which can not only greatly retain the original nutrients of thorn pear and red rice, but also improve the taste of thorn pear and red rice And the flavors that special fermented foods have. In addition, the present invention not only enriches the beverage market of versicolor versicolor, thorn pear and red rice, provides consumers with a choice of high-quality beverages, but also develops beverages with new tastes, and the production method is simple, low in cost, and easy to realize. The product has good nutritional and health value.

Description

A compound beverage of versicolor versicolor fermented prickly pear red rice and preparation method thereof

technical field

The invention relates to a compound drink of versicolor versicolor fermented prickly pear and red rice and a preparation method thereof, belonging to the technical field of food processing.

Background technique

Rosa roxburghii is a fruit with high nutritional value, which has the effect of both medicine and food. In terms of medicine, Rosa roxburghii has the effects of enhancing immunity, preventing and treating atherosclerosis, preventing multiple cancers in life, and delaying human aging. Freshly squeezed Rosa roxburghii juice has a significant blocking effect on the synthesis of carcinogens in the human body Therefore, Rosa roxburghii has great prospects in preventing cancer and delaying human aging. However, the taste of prickly pear is sour and astringent, and there are fewer people who can eat it directly without processing.

The traditional prickly pear drink is a drink with a sweet and sour character and a slightly astringent taste. In recent years, various new types of functional prickly pear foods have been continuously released on the market, and each product has its own advantages and has a good market prospect. However, because the efficacy of Rosa roxburghii plays an important role in human health, the continuous research and development of Rosa roxburghii new products has breakthrough significance for the research process of Rosa roxburghii. At the same time, the continuous research and development of new products of Rosa roxburghii can effectively improve the edible ability of Rosa roxburghii and the development of related processed products, and promote the rapid development of Rosa roxburghii planting industry. Therefore, the development of the prickly pear industry needs to make the nutritional value of prickly pear known, and at the same time make more palatable food in order to effectively promote it.

Red rice is not only rich in protein, fatty acids and essential vitamins, but also contains medicinal ingredients such as alkaloids, flavonoids, carotene, etc. In addition, red rice is also rich in inorganic salts and trace elements. Therefore, red rice has high edible value and pharmacological action value, and red rice will play an important role in promoting human health.

Although red rice is rich in super high nutritional value and can prevent various diseases, currently there are only a few edible products of red rice on the market, and most of them are eaten directly by cooking porridge, and in daily life, people rarely eat red rice. This makes red rice with balanced nutritional value unable to play its best role. At present, the research on red rice is mainly aimed at two aspects of its nutritional value and medicinal value, but it has not solved the problem of substituting the consumption of red rice into people's daily life. Therefore, the key to giving full play to the medicinal and edible value of red rice is to let people have the awareness and habit of eating red rice, and to continuously develop new products so that the general public can come into contact with red rice and love to eat red rice.

Edible fungus fermented beverage is a new type of health drink emerging on the market, which is characterized by strong flavor, nutrition and health. The fermentation of edible fungi in the substrate can increase many metabolically active substances, which have high nutritional value and unique health care functions. At present, precious medicinal materials such as Ganoderma lucidum, Hericium erinaceus, and Cordyceps sinensis are commonly used. There is a lack of a highly cost-effective edible fungus fermented drink with high nutritional value in the market. The use of Yunzhi strain as a fermentation strain is very in line with market demand. Yunzhi is a large fungus that can invigorate the spleen and dampness, strengthen Qi, protect the liver, clear away heat and detoxify, and prevent arteriosclerosis. The sugar contained in Yunzhi Peptides - Coriolus glycopeptide is an immune-enhancing drug. The active ingredient has high pharmacological effects and health care functions. It can improve the body's immunity, anti-oxidation, lower blood fat, and anti-aging. It has been widely used in Clinical, but its development in food is seldom, and it is mostly used in medicine, so it has great market potential and development value.

The general edible fungus product development mainly utilizes the fruiting body of edible fungi, but largely ignores that it is rich in a variety of enzymes and has a powerful fermentative transformation effect. Therefore, it has become a research hotspot for researchers in this field to develop a functional food rich in glycopeptides and active ingredients, which is safe and can be taken for a long time, by utilizing the fermentative transformation and production of various active ingredients of Yunzhi fungus. research and development significance.

Therefore, it is of great significance to develop a compound drink with rich nutrition, suitable taste and health care function by using the respective flavor characteristics and nutritional characteristics of Yunzhi, Rosa roxburghii and red rice.

Contents of the invention

In order to solve the above technical problems, the present invention utilizes the fermentation and transformation of Yunzhi fungus to develop a safe and long-term edible Yunzhi fungus fermented prickly pear red rich in glycopeptides and active ingredients, which is very cost-effective and has high nutritional value. Rice compound beverage and preparation method thereof, thereby promoting the diversified development of food.

To achieve the above object, the present invention provides the following scheme:

The invention proposes a method for preparing a compound drink of versicolor versicolor fermented prickly pear and red rice, which is prepared by using versicolor versicolor as a fermenting strain, raw prickly pear juice and red rice extract as raw materials, and is prepared through liquid state fermentation.

Further, it specifically includes the following steps:

(1) Soak the red rice in water, then heat, boil and filter to obtain the red rice extract;

(2) thaw the frozen prickly pear, and obtain the original juice of the prickly pear after being broken, and keep it in a brown bottle for subsequent use;

(3) After sterilizing the red rice extract and Rosa roxburghii original juice respectively, mix them to obtain a mixed solution, then add white sugar and Yunzhi bacterium solution in the mixed solution, and ferment after mixing evenly;

(4) After the fermentation is finished, the filtrate is filtered, sterilized, filled and cooled to obtain the compound beverage of versicolor versicolor fermented prickly pear and red rice.

Furthermore, the red rice in step (1) should be selected from undamaged red rice skin and germ, which needs to be washed with water first, and soaked in water below 25°C.

Further, the boiling time described in step (1) is 20min.

Further, the refrigerated temperature in step (2) is -20°C, and the crushing can be performed using a juicer.

Further, the purpose of storing the prepared Rosa roxburghii original juice in the brown bottle is to reduce the damage to the functional components of Rosa roxburghii.

Further, the preparation method of the Yunzhi bacteria liquid is: inoculate the Yunzhi bacteria block in the potato culture medium, culture it on a shaking table at 27°C and 160r/min for 4 days, and homogenize it under aseptic conditions at 3000r/min 5s, the Yunzhi bacterial liquid can be obtained.

Further, the potato medium is a liquid potato medium or a solid potato medium, if the medium is a liquid medium, it consists of 200g potatoes, 20g glucose, 2g peptone, 2g potassium dihydrogen carbonate, 1g magnesium sulfate heptahydrate and 1000mL water, if the medium is solid medium, it consists of 20g agar, 200g potato, 20g glucose, 2g peptone, 2g potassium dihydrogen carbonate, 1g magnesium sulfate heptahydrate and 1000mL water.

Further, the Yunzhi bacteria block needs to be inoculated in 100ml of liquid potato culture medium with the size of soybean grains.

Further, the original juice of Rosa roxburghii and the extract of red rice are mixed according to (1.5-2.5) mL: 1 mL, the addition amount of the Yunzhi bacteria liquid is 4% of the total mass of the mixed liquid, and the white granulated sugar The added amount is 5%～7% of the total mass of the mixed solution.

Further, the original juice of Rosa roxburghii and the extract of red rice are mixed according to 2.06mL: 1mL, the addition of the Yunzhi bacteria solution is 4% of the total mass of the mixed solution, and the addition of the white sugar is 6.62% of the total mass of the mixed solution.

Further, the addition of white granulated sugar in step (3) can give the drink the most suitable sweetness, and an appropriate proportion of white granulated sugar can not only provide the necessary sweetness of the drink, but also enhance the special flavor of the prickly pear red rice drink. However, adding too little white sugar will cause the drink to have the original sour taste of prickly pear, and the fermented drink will also produce some acidic substances, while adding too much white sugar will affect the sensory results. Finally, it is determined that the amount of white sugar added as the auxiliary material is 6.62% of the raw material (roxa pear juice and red rice extract mixture) is the most appropriate.

Further, in step (1), the solid-liquid ratio of the red rice to water is 1:20, and the soaking time is 24h.

Further, in step (3), the sterilization temperature is 121° C. and the sterilization time is 20 minutes.

Further, the fermentation time is 2.5-3.5 days, the temperature is 27° C., and the shaker is continuously cultivated at 160 r/min.

Further, the fermentation time is 3 days, the temperature is 27° C., and the shaker is continuously cultured at 160 r/min.

Further, in step (4), the filter is filtered with a 200-mesh filter screen.

The present invention also proposes a compound drink of versicolor versicolor fermented prickly pear and red rice prepared by the above preparation method.

Further, the Yunzhi fungus fermented Rosa roxburghii red rice compound beverage prepared by the present invention can also be made into various dosage forms/ Form: soft capsule, hard capsule, soft candy, powder, tablet, oral liquid, drink, jelly.

The invention discloses the following technical effects:

(1) The Yunzhi bacteria liquid fermented prickly pear red rice compound beverage provided by the present invention does not need to add lactic acid bacteria, lactobacillus, bifidobacteria and other bacteria that are used to assist fermentation in general drinks, and directly uses Yunzhi bacteria as fermentation bacteria to exert Its excellent biotransformation effect and simultaneous production of multiple active ingredients.

(2) The Yunzhi bacterium liquid fermented Rosa roxburghii red rice composite drink does not need edible fungus sporocarp, only needs to utilize its bacterium liquid, and the growth cycle of bacterium liquid is short, easy to control influencing factors such as temperature, humidity, stable quality, high yield High, fermentation itself does not produce waste residue.

(3) The present invention combines two raw materials with edible fungus liquid fermentation, not only can transform macromolecular substances and astringent taste substances in Rosa roxburghii and red rice, but also increase certain nutrients during the fermentation process, which is beneficial to digestion and absorption , making it a better nutritional and health product; the Yunzhi fungus liquid used can lower cholesterol and have preventive and therapeutic effects on hyperlipidemia; the invention not only enriches the beverage market, but also provides consumers with new taste and high-quality Rosa roxburghii Red rice drink.

(4) A compound beverage of versicolor versicolor fermented prickly pear red rice and a preparation method thereof provided by the present invention have rich sources of raw materials, simple process, easy operation and low cost, and the prepared versicolor versicolor fermented prickly pear red rice compound beverage Safe, non-toxic and side effects, can be taken for a long time. The chelation of functional substances in the prickly pear and red rice compound drink fermented by Yunzhi can effectively enhance the activity and nutritional value of fermented substances, and synergistically play a role in health care such as lowering blood fat, blood sugar, and anti-oxidation, and can be further used in functional or special medicine Use in food.

Description of drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the accompanying drawings required in the embodiments. Obviously, the accompanying drawings in the following description are only some of the present invention. Embodiments, for those of ordinary skill in the art, other drawings can also be obtained according to these drawings without paying creative labor.

Fig. 1 is the comparison chart of the polysaccharide content and the sensory score average value of the polysaccharide content and sensory score average value of the Yunzhi fungus fermented Rosa roxburghii red rice compound drink prepared in Examples 1-5;

Fig. 2 is a comparison chart of the polysaccharide content and sensory score of the polysaccharide content and sensory score of the Versicolor versicolor fermented prickly pear red rice compound drink prepared in Example 1 and Examples 6-9;

Fig. 3 is a comparison chart of the polysaccharide content and sensory scores of the polysaccharide content and sensory score of the Versicolor versicolor fermented prickly pear red rice compound drink prepared in Example 1 and Examples 10-13;

Figure 4 is a surface graph showing the sensory effects of the amount of white sugar added and the compound ratio of thorn pear and red rice on Yunzhi fermented thorn pear and red rice compound beverage;

Figure 5 is a contour map of the sensory effects of the added amount of white sugar and the compound ratio of Rosa roxburghii and red rice on Versicolor versicolor fermented Rosa roxburghii and red rice compound beverage;

Fig. 6 is a surface diagram of the sensory effects of fermented prickly pear and red rice composite beverages fermented with versicolor versicolor by fermentation time and prickly pear red rice compound ratio;

Figure 7 is a contour map of the sensory effects of fermented thorn pear and red rice compound beverages fermented with versicolor versicolor by fermentation time and roxburghii red rice compounding ratio;

Fig. 8 is a surface diagram showing the sensory effects of fermentation time and white sugar addition on Yunzhi fermented prickly pear red rice compound beverage;

Figure 9 is a contour map of the sensory effects of fermented Yunzhi-fermented prickly pear red rice compound beverage with fermentation time and white sugar addition amount.

Detailed ways

Various exemplary embodiments of the present invention will now be described in detail. The detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features and embodiments of the present invention.

It should be understood that the terminology described in the present invention is only used to describe specific embodiments, and is not used to limit the present invention. In addition, regarding the numerical ranges in the present invention, it should be understood that each intermediate value between the upper limit and the lower limit of the range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated value 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 from 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 the 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 by reference to disclose and describe the methods and/or materials in connection with which the documents are described. In case of conflict with any incorporated document, the contents of this specification control.

It will be apparent to those skilled in the art that various modifications and changes can be made in the specific embodiments of the present invention described herein without departing from the scope or spirit of the present invention. Other embodiments will be apparent to the skilled person from the description of the present invention. The description and examples of the invention are illustrative only.

As used herein, "comprising", "comprising", "having", "comprising" and so on are all open terms, meaning including but not limited to.

The invention proposes a method for preparing a compound drink of versicolor versicolor fermented prickly pear and red rice, which is prepared by using versicolor versicolor as a fermenting strain, raw prickly pear juice and red rice extract as raw materials, and is prepared through liquid state fermentation.

Further, it specifically includes the following steps:

(1) Soak the red rice in water, then heat, boil and filter to obtain the red rice extract;

(2) thaw the frozen prickly pear, and obtain the original juice of the prickly pear after being broken, and keep it in a brown bottle for subsequent use;

(3) After sterilizing the red rice extract and Rosa roxburghii original juice respectively, mix them to obtain a mixed solution, then add white sugar and Yunzhi bacterium solution in the mixed solution, and ferment after mixing evenly;

(4) After the fermentation is finished, the filtrate is filtered, sterilized, filled and cooled to obtain the compound beverage of versicolor versicolor fermented prickly pear and red rice.

Furthermore, the red rice in step (1) should be selected from undamaged red rice skin and germ, which needs to be washed with water first, and soaked in water below 25°C.

Further, the boiling time described in step (1) is 20min.

Further, the refrigerated temperature in step (2) is -20°C, and the crushing can be performed using a juicer.

Further, the purpose of storing the prepared Rosa roxburghii original juice in the brown bottle is to reduce the loss of functional components.

Further, the preparation method of the Yunzhi bacteria liquid is: inoculate the Yunzhi bacteria block in the potato culture medium, culture it on a shaking table at 27°C and 160r/min for 4 days, and homogenize it under aseptic conditions at 3000r/min 5s, the Yunzhi bacterial liquid can be obtained.

Further, the potato medium is a liquid potato medium or a solid potato medium, if the medium is a liquid medium, it consists of 200g potatoes, 20g glucose, 2g peptone, 2g potassium dihydrogen carbonate, 1g magnesium sulfate heptahydrate and 1000mL water, if the medium is solid medium, it consists of 20g agar, 200g potato, 20g glucose, 2g peptone, 2g potassium dihydrogen carbonate, 1g magnesium sulfate heptahydrate and 1000mL water.

Further, the Yunzhi bacteria block needs to be inoculated in 100ml of liquid potato culture medium with the size of soybean grains.

Further, the original juice of Rosa roxburghii and the extract of red rice are mixed according to (1.5-2.5) mL: 1 mL, the addition amount of the Yunzhi bacteria liquid is 4% of the total mass of the mixed liquid, and the white granulated sugar The added amount is 5%～7% of the total mass of the mixed solution.

Further, the original juice of Rosa roxburghii and the extract of red rice are mixed according to 2.06mL: 1mL, the addition of the Yunzhi bacteria solution is 4% of the total mass of the mixed solution, and the addition of the white sugar is 6.62% of the total mass of the mixed solution.

Further, the addition of white sugar in step (3) can give the beverage the most suitable sweetness, and the addition of an appropriate proportion of white sugar can not only provide the necessary sweetness of the drink, but also enhance the special flavor of the prickly pear red rice drink. However, adding too little white sugar will cause the drink to have the original sour taste of prickly pear, and the fermented drink will also produce some acidic substances, while adding too much white sugar will affect the sensory results. Finally, it is determined that the amount of white sugar added as the auxiliary material is 6.62% of the raw material (roxa pear juice and red rice extract mixture) is the most appropriate.

Further, in step (1), the solid-liquid ratio of the red rice to water is 1:20, and the soaking time is 24h.

Further, in step (3), the sterilization temperature is 121° C. and the sterilization time is 20 minutes.

Further, the fermentation time is 2.5-3.5 days, the temperature is 27° C., and the shaker is continuously cultivated at 160 r/min.

Further, the fermentation time is 3 days, the temperature is 27° C., and the shaker is continuously cultured at 160 r/min.

Further, in step (4), the filter is filtered with a 200-mesh filter screen.

The present invention also proposes a compound drink of versicolor versicolor fermented prickly pear and red rice prepared by the above preparation method.

Further, the Yunzhi fungus fermented Rosa roxburghii red rice compound beverage prepared by the present invention can also be made into various dosage forms/ Form: soft capsule, hard capsule, soft candy, powder, tablet, oral liquid, drink, jelly.

The Versicolor versicolor fungi used in the examples of the present invention were purchased from the Edible Fungi Research Institute of Xishui County, Guizhou.

The technical solution of the present invention will be further described below through examples.

Example 1

A preparation method for fermented prickly pear and red rice compound drink with versicolor bacterium, specifically comprising the following steps:

(1) Wash the undamaged red rice husk and germ with clean water 3 times, and then soak it in water at a ratio of 1:20 to liquid for 24 hours. extract;

(2) Thaw the thorn pear refrigerated at -20°C at room temperature, squeeze the juice with a juicer to obtain the original thorn pear juice, and store it in a brown bottle for later use;

(3) Load 100mL of liquid potato medium into a 250mL Erlenmeyer flask, inoculate versicolor versicolor bacilli, culture on a shaker at 27°C and 160r/min for 4 days, and homogenize for 5s under sterile conditions at 3000r/min to obtain Versicolor versicolor;

(3) The prepared red rice extract and Rosa roxburghii juice were sterilized at 121°C for 20 minutes respectively, and then the red rice extract and Rosa roxburghii juice were mixed according to the ratio of 1mL: 1mL to obtain 100mL mixed solution, Put the mixed solution into a 250mL Erlenmeyer flask, add 6% of the total mass of the mixed solution of white sugar and 4% of the total mass of the mixed solution of versicolor versicolor, mix well and then culture and ferment continuously at 27°C and 160r/min on a shaking table for 3 days;

(4) After the fermentation is finished, filter the filtrate with a 200-mesh filter, sterilize at 90°C for 30 minutes, and cool after filling to obtain the red rice compound drink fermented by Yunzhi bacteria.

1. Single factor experiment

The sensory evaluation method refers to the national food safety standard for beverages (GB19297-2003) and beverage fruit and vegetable juice beverages (GB10789-2007), combined with the characteristics of the taste and flavor of thorn red rice, a comprehensive design of Yunzhi bacteria liquid fermentation thorn red For the sensory evaluation method of rice beverage, see Table 1 for the details of sensory evaluation. Screen out the main target consumer groups between 15 and 35 years old, 15 men and 15 each, conduct a comprehensive sensory analysis on the prepared Versicolor versicolor fermented prickly pear red rice compound beverage, and use the spss analysis system to conduct statistical analysis on the results. The comprehensive sensory evaluation of fermented Rosa roxburghii red rice under different recipes and processing conditions was obtained.

Table 1 The sensory evaluation rules for the fermented prickly pear red rice beverage with Yunzhi bacteria liquid

(1) The effect of the ratio of red rice extract and Rosa roxburghii original juice on the comprehensive sensory quality of Versicolor versicolor fermented Rosa roxburghii red rice compound beverage

Embodiment 2～5 are set up, the same as embodiment 1, the only difference is that the proportioning of the red rice extract and Rosa roxburghii original juice is changed to 1:2, 1:3, 2:1 and 3:1 respectively, and The physical and chemical indicators and sensory scores of the Yunzhi fungus fermented Rosa roxburghii red rice compound beverage prepared in Examples 1-5 were measured, and the results are shown in Table 2. The comparison of the polysaccharide content and the average value of the sensory scores is shown in Figure 1, and Figure 1 and Table 2 Different letters a, b and c in the same type of data in mean significant difference, p<0.05, the same below.

Table 2 Physicochemical indicators and sensory evaluation results of the compound beverage of thorn pear and red rice fermented with Yunzhi fungus in Examples 1-5

As can be seen from Table 2 and Figure 1, the ratios of Rosa roxburghii original juice and red rice extract are 1:3, 1:2, 1:1, 2:1, 3:1 (mL:mL) In the middle range, the tissue state gradually becomes thicker with the decrease of the proportion of the original juice of Rosa roxburghii and the increase of the ratio of the red rice extract, and the flavor of Rosa roxburghii becomes lighter and the color becomes lighter Deeper and deeper, approaching the purplish red of the red rice extract itself. The content of polysaccharides also decreased with the reduction of the ratio of Rosa roxburghii; because Rosa roxburghii contained a large amount of vitamin C, the content of vitamin C decreased with the addition of Rosa roxburghii original juice, and the average score of sensory score was in the When the ratio of pear juice and red rice extract is 2:1, the highest score is 88.67 points. At this time, the tissue state of the beverage is moderate, the liquid texture is moderate, it has a special aroma of prickly pear and red rice, and the color is light purple and clear. Therefore, the ratio of Rosa roxburghii original juice and red rice extract is 2:1 (mL:mL) is the most appropriate.

(2) The effect of white sugar addition on the comprehensive sensory quality of Yunzhi fungus fermented Rosa roxburghii and red rice compound beverage

Adding white sugar can give the drink the most suitable sweetness. Adding an appropriate amount of white sugar can not only provide the necessary sweetness of the drink, but also enhance the special flavor of the prickly pear and red rice compound drink. It is necessary to add an appropriate amount of white sugar to obtain The best prickly pear red rice drink. With the addition of white sugar as the gradient, the fermentation time of the beverage is 3 days, and the compounding ratio of Rosa roxburghii original juice and red rice extract is 1:1, set up Examples 6-9, which are the same as Example 1, the only difference is that The added amount of white granulated sugar was changed to 2%, 4%, 8% and 10%, and the physical and chemical indicators and sensory evaluation of the Yunzhi fungus fermented prickly pear red rice compound drink prepared in Example 1 and Examples 6-9 were carried out. Determination, the results are shown in Table 3, and the polysaccharide content and sensory score comparison are shown in Figure 2.

Table 3 Example 1, 6-9 Physicochemical indicators and sensory evaluation results of Versicolor versicolor fermented Rosa roxburghii red rice compound beverage

It can be seen from Figure 2 that with the increase in the amount of white sugar added, the sensory score of the Yunzhi fungus fermented prickly pear red rice compound drink first increased and then decreased. When the added amount of white sugar reached 6%, the sensory score reached 88.67 point. Wherein the polysaccharide content of beverage is constantly rising along with the addition of white granulated sugar. Since the prickly pear and red rice in the beverage itself contain a small amount of polysaccharides, the addition of white sugar should be appropriate. Rosa roxburghii contains acidic substances, and how much white sugar is added will affect the taste of the drink. The present invention expects to obtain a sweet and sour drink, so the added amount of white sugar has a greater impact on the sensory perception of the drink. Adding too little white sugar will cause the drink to have the original sour taste of thorn pear, and the fermented drink will also produce some acidic substances. Excessive addition of white granulated sugar will affect the sensory results. According to the sensory evaluation results, it is more appropriate to choose the addition amount of white granulated sugar as 6%.

(3) The effect of fermentation time on the comprehensive sensory quality of the compound drink fermented with Versicolor versicolor roxburghii and red rice

Set up Examples 10-13, the same as Example 1, the only difference is that the fermentation time is changed to 1d, 2d, 4d and 5d respectively, and the Yunzhi fungus fermented prickly pear prepared in Example 1 and Examples 10-13 The physical and chemical indicators and sensory scores of the red rice compound beverage were measured, and the results are shown in Table 4. The comparison of the polysaccharide content and the average sensory scores is shown in Figure 3.

Table 4 Physicochemical indicators and sensory evaluation results of Example 1, 10-13 Versicolor versicolor fermented prickly pear red rice compound beverage

It can be seen from Table 4 and Figure 3 that with the increase of the fermentation time, the sensory score of the Yunzhi bacteria liquid-fermented prickly pear red rice compound beverage first increased and then decreased. When the fermentation time reached the 3rd day, the sensory score The highest score is 89.00. The fermentation time has a great influence on the sensory quality of the beverage. If the fermentation time is too short, the raw materials are not fully fermented, and the beverage lacks the special fermentation aroma of prickly pear and red rice. If the fermentation time is too long, the metabolites of the fermentation bacteria will increase with the increase of the fermentation time, and these substances will greatly affect the taste and flavor of the fermented beverage. Therefore, it is more appropriate to choose 3 days for the fermentation time.

2. Response surface optimization experiment

Based on the single factor experiment, a three-factor and three-level response surface experiment was designed to optimize the optimal formula and processing conditions of Versicolor versicolor fermented Rosa roxburghii compound rice beverage. Taking the sensory score as the response value, three factors were selected as the experimental factors: the mass ratio of Rosa roxburghii original juice and red rice extract, the amount of white sugar added, and the fermentation time, and 1, 2, and 3 represented the 3 variables respectively. See Table 5 for codes and levels of experimental factors.

Table 5 Response surface three-factor three-level experimental design table

(1) Establishment of response surface model and significance test

The three-factor and three-level experiment was designed by DesignExpert software. The design plan and results of the response surface surface experiment for the optimization of the process conditions of the Yunzhi fungus-fermented prickly pear red rice compound beverage are shown in Table 6, and the variance analysis for the optimization of the process conditions is shown in Table 7.

Table 6 Response Surface Experiment Design Scheme and Results of Process Condition Optimization of Fermented Rosa Versicolor Red Rice Compound Beverage

Table 7 ANOVA analysis of optimized process conditions for fermented Rosa roxburghii and red rice compound beverage with Yunzhi fungus

project sum of square degrees of freedom mean square F value P value significant Model 284.30 9 31.59 65.93 <0.0001 significant A: Ratio of prickly pear and red rice 0.086 1 0.086 0.18 0.6843 - B: Added white sugar/% 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 3.35 7 0.48 - - - Lack of fit 2.34 3 0.78 3.06 0.1538 not significant pure error 1.02 4 0.25 - - - total 287.65 16 - - - -

Taking the sensory score as the response value, multiple regression fitting was performed on the data obtained in Table 6 by DesignExpert software, and after the fermentation of thorn red rice, Y was used to represent the effect of the sensory score on the independent variables A thorn red rice quality ratio, B white The regression equation of sugar addition amount/%, C fermentation time/d is:

Y＝90.9200+0.1A+0.94B+0.5C-0.17AB+0.52AC-1.07BC-7.63A ² -1.35B ² -1.14C ²

It can be concluded from Table 7 that the p test of the model is less than 0.0001, indicating that the model is significant. In the established model, the parameters in the model are tested. From Table 7, it can be seen that B, BC, A ² , B ² , and C ² The p-test value of the parameters is less than 0.05, so it can be concluded that the parameters of B, BC, A ² , B ² , and C ² are significant, that is, these variables have a certain impact on Y, and the p-value of the lack of fit item in the model is 0.1538> 0.05, the null hypothesis cannot be rejected: the difference in lack of fit is not significant, and the fitting degree (correlation coefficient) R ² of the model can reach 0.9883, indicating that the fitting degree of the model is excellent, that is, the proportion of roxburghii red rice quality, white sugar added Quantity/%, fermentation time/d three factors may reach 98.83% correct rate of sensory score interpretation. According to the linear regression coefficient of the equation, the influence of the three factors on the sensory evaluation is white granulated sugar/%>fermentation time/d>quality ratio of Rosa roxburghii and red rice.

(2) Factor interaction response surface analysis

From the above regression equation, the response surface diagram among the three factors of white sugar addition/%, fermentation time/d, ratio of Rosa roxburghii original juice and red rice extract is obtained, and the sensory score is predicted by it, among which , Figure 4 is the surface graph of the sensory effects of the addition of white sugar and the compound ratio of Rosa roxburghii and red rice on Yunzhi fermented Rosa roxburghii and red rice compound beverage, Figure 5 is the effect of the amount of white sugar and the compound ratio of Rosa roxburghii and red rice on Yunzhi Contour map of the sensory impact of fermented prickly pear red rice compound beverage. Figure 6 is a surface diagram of the sensory effects of fermentation time and compound ratio of thorn pear red rice on Yunzhi fermented thorn pear red rice compound beverage. Figure 7 is the surface graph of fermentation time and The contour map of the sensory effects of the compound ratio of thorn pear and red rice on Yunzhi fermented thorn pear and red rice compound beverage. , Figure 9 is a contour map of the sensory effects of fermentation time and white sugar addition on Yunzhi fermented prickly pear red rice compound beverage.

From Figure 4, Figure 5, Figure 6, Figure 7, Figure 8, and Figure 9, it can be seen that in the area where the quality ratio of Rosa roxburghii and red rice is 1.5 to 2.5, and the amount of white sugar added is 5% to 7%, the fermented Yunzhi The sensory score of the roxburghii red rice compound beverage was higher; when the quality ratio of the roxburghii red rice was 1.5 to 2.5, and the fermentation time was 2.5 to 3.5 days, the sensory score of the roxburghii red rice after fermentation was higher; white sugar The sensory score of Rosa roxburghii red rice after fermentation was higher in the area where the addition amount was 5% to 7%, and the fermentation time was 2.5d to 3.5d.

The interaction between the three factors affecting the sensory score of Rosa roxburghii after fermentation was analyzed by the response surface plot and contour plot. It can be seen from Figure 4, Figure 5, Figure 8, and Figure 9 that the steepness of the response surface changes significantly with the amount of white sugar added, and the corresponding contour map also changes significantly. It can be shown that the amount of white sugar added has a significant impact on the sensory score of Rosa roxburghii red rice after fermentation, which is consistent with the results obtained in the variance analysis table (Table 8) we have done. It can be seen from the large degree of unevenness of the response graphs in Figure 4 and Figure 6 and the dense degree of the contour maps in Figure 5 and Figure 7, it can be seen that the compound ratio of Rosa roxburghii red rice and the amount of white sugar added have a greater interaction, and Rosa roxburghii red rice The rice compounding ratio and fermentation time have a large interaction. The unevenness of the response graph in Figure 8 is small, and the contour map in Figure 9 is relatively sparse. It can be seen that the interaction between the amount of white sugar added and the fermentation time is not large. The tables are different, so it can be concluded that the interaction between factors cannot be judged by the response map and the contour map. This is a misunderstanding, and we should refer to the analysis of the results of the variance analysis table.

(3) Comparison of the concave and convex degree of the optimal response graph of fermented roxburghii red rice compound beverage formula

Using Design Expert 11.1.0.1 software for response surface optimization, the obtained optimization results are as follows: the compounding ratio of freshly squeezed Rosa roxburghii juice: red rice extract is 2.06:1, the amount of white sugar added is 6.62%, the fermentation time is 3.07d. Under the above optimization conditions, the maximum sensory score predicted by the response surface model was 91.09 points.

(4) Experimental verification

The results optimized by the response surface method were verified. According to the test method, 15 male and female sensory evaluators were invited to carry out the verification test, which was repeated 30 times. 1. When the amount of white sugar added is 6.72%, and the fermentation time is 3.07 days, the comprehensive sensory score of Yunzhi liquid fermented prickly pear red rice compound beverage is 91.09±1.42 points, and the difference between the predicted value and the model is 0.46%. This verifies the rationality and reliability of the fermented Rosa roxburghii and red rice compound beverage model.

The sensory, physical and chemical (vitamin C) and microbial indicators (total bacterial colonies, coliforms) of the final product are tested with reference to the national food safety standard for beverages (GB19297-2003) and fruit and vegetable juice beverages (GB10789-2007). According to the optimum formula, the compounding ratio of Rosa roxburghii raw juice and red rice extract is 2.06:1, the amount of white sugar added is 6.62%, and the fermentation time is 3.07 days. The product is light pink, uniform in shape, uniform in color and luster, good in taste, sweet and sour, without stratification. It has the special fermentation aroma and taste of prickly pear and red rice. The beverage has no particles and no stratification, and is evenly distributed. The vitamin C content was 271.23mg/100mL, the total number of bacterial colonies (CFU/g)≤104, coliform bacteria (CFU/g)≤10, and no pathogenic bacteria were detected. The microbiological indicators (total bacterial colonies, Escherichia coli, pathogenic bacteria), sensory characteristics, and physical and chemical indicators (reducing sugar content) of the product meet the requirements of the above-mentioned relevant standards.

The above-mentioned embodiments are only to describe the preferred mode of the present invention, and are not intended to limit the scope of the present invention. Variations and improvements should fall within the scope of protection defined by the claims of the present invention.

Claims (7)

1. A preparation method of a coriolus versicolor fermented roxburgh rose red rice composite beverage is characterized in that coriolus versicolor is used as a fermentation strain, roxburgh rose juice and red rice extract are used as raw materials, and the coriolus versicolor fermented roxburgh rose red rice composite beverage is prepared by liquid fermentation; the method specifically comprises the following steps:

(1) Soaking red rice in water, heating, boiling, and filtering to obtain red rice extract;

(2) Thawing the refrigerated fructus Rosae Normalis, crushing to obtain fructus Rosae Normalis juice, and storing in brown bottle;

(3) Respectively sterilizing the red rice leaching solution and the original juice of the roxburgh rose, mixing to obtain a mixed solution, adding white granulated sugar and coriolus versicolor bacterial liquid into the mixed solution, uniformly mixing, and fermenting; the fermentation time is 2.5-3.5 days, the temperature is 27 ℃, and the continuous culture is carried out by a shaking table at 160 r/min;

(4) Filtering to obtain filtrate after fermentation, sterilizing, filling, and cooling to obtain the Coriolus versicolor fermented fructus Rosae Normalis red rice composite beverage;

in the step (3), the original juice of the roxburgh rose and the red rice leaching liquor are prepared according to the following ratio of (1.5-2.5) mL: mixing 1 mL;

the preparation method of the coriolus versicolor bacterial liquid comprises the following steps: inoculating Coriolus versicolor fungus blocks in potato culture medium, shake culturing at 27deg.C under 160r/min for 4 days, and homogenizing under aseptic condition of 3000r/min for 5s to obtain Coriolus versicolor fungus liquid.

2. The preparation method according to claim 1, wherein the added amount of the coriolus versicolor liquid is 4% of the total mass of the mixed liquid, and the added amount of the white granulated sugar is 5% -7% of the total mass of the mixed liquid.

3. The preparation method according to claim 1, wherein the fructus Rosae Normalis juice and red rice extract are mixed according to 2.06mL:1mL of the coriolus versicolor liquid is mixed, the adding amount of the coriolus versicolor liquid is 4% of the total mass of the mixed liquid, and the adding amount of the white granulated sugar is 6.62% of the total mass of the mixed liquid.

4. The method according to claim 1, wherein in the step (1), the ratio of the red rice to water is 1:20, and the soaking time is 24 hours.

5. The method according to claim 1, wherein in the step (3), the sterilization is performed at 121 ℃ for 20min.

6. The method according to claim 1, wherein the fermentation is carried out for 3 days at a temperature of 27℃and a shaking bed of 160 r/min.

7. A corious versicolor fermented Rosa roxburghii red rice composite beverage prepared by the preparation method of any one of claims 1-6.

Images