CN102273703B - Probiotic plant herb fermented beverage and preparation method thereof - Google Patents
Probiotic plant herb fermented beverage and preparation method thereof Download PDFInfo
- Publication number
- CN102273703B CN102273703B CN201110151867A CN201110151867A CN102273703B CN 102273703 B CN102273703 B CN 102273703B CN 201110151867 A CN201110151867 A CN 201110151867A CN 201110151867 A CN201110151867 A CN 201110151867A CN 102273703 B CN102273703 B CN 102273703B
- Authority
- CN
- China
- Prior art keywords
- beverage
- extract
- fruit
- red date
- cassia seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000006041 probiotic Substances 0.000 title abstract 2
- 230000000529 probiotic effect Effects 0.000 title abstract 2
- 235000018291 probiotics Nutrition 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 31
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 31
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 31
- 235000013361 beverage Nutrition 0.000 claims abstract description 29
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 241000196324 Embryophyta Species 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 230000009286 beneficial effect Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000241872 Lycium chinense Species 0.000 claims description 29
- 235000013399 edible fruits Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000006188 syrup Substances 0.000 claims description 20
- 235000020357 syrup Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 15
- 241000411851 herbal medicine Species 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 13
- 238000002386 leaching Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000009967 tasteless effect Effects 0.000 claims description 5
- 230000000007 visual effect Effects 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000008280 blood Substances 0.000 abstract description 12
- 210000004369 blood Anatomy 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 230000036541 health Effects 0.000 abstract description 8
- 230000000968 intestinal effect Effects 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 244000241838 Lycium barbarum Species 0.000 abstract description 4
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 4
- 230000007413 intestinal health Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000001603 reducing effect Effects 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 7
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000033116 oxidation-reduction process Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000037358 bacterial metabolism Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 206010007625 cardiogenic shock Diseases 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009711 regulatory function Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a probiotic plant herb fermented beverage and a preparation method thereof. The beverage is prepared through the following steps: preparing an extract of the raw materials of red dates, wolfberries and cassia seeds; blending granulated sugar and oligosaccharide into the extract; inoculating two lactic acid bacteria, lactobacillus plantarum and pediococcus acidilactici, for fermentation so as to obtain the beverage; wherein, in every 1000 kg of the beverage, there is 400 kg of the extract of red dates, wolfberries and cassia seeds with diopter no less than 10%, the pH value of the beverage is 3.5, and the total amount of lactic acid bacteria is 4.9 * 10<8>/mL. According to the invention, medicine and food homological materials are used and inoculated lactic acid bacteria for fermentation after scientific treatment; therefore, abundant intestinal bacteria are obtained while effects of health preservation and health care are achieved, and the beverage is beneficial for adjusting microecological balance of intestinal canal, maintaining intestinal health, nourishing qi-blood-body fluid and reducing blood fat.
Description
Technical field
The present invention relates to beverage and preparation method thereof, be specifically related to the living plant book on Chinese herbal medicine of a kind of benefit fermented beverage and preparation method thereof.
Background technology
In recent years, Food Science and preventive medicine combined together to conduct a research, and makes product have special health care, is the direction of Food Science technical development.In current society; Because rhythm of life is accelerated, people also are faced with the pressure of family and social activities except bearing huge operating pressure; Feel exhausted, thereby usually cause the autonomous regulatory function of equilibrium state " nerve-endocrine-immunity " of human body to be lacked of proper care.And the change of Along with people's dietary structure, rich man's disease such as the sweet fertilizer of overfeeding, pure wine do not save, the high fat of blood that causes and human body intestinal canal pathology have also become influences the health of people key factor.Therefrom medical angle is seen, the result of cloudy impairment of yang is decreased in the generation of above-mentioned disease just.
Summary of the invention
The objective of the invention is to: the living plant book on Chinese herbal medicine of a kind of benefit fermented beverage and preparation method thereof is provided; Selection has the thing material of integration of drinking and medicinal herbs, handles back inoculating lactic acid bacterium fermentation through science, when obtaining to enrich beneficial bacteria of intestinal tract, can reach the health care effect again; Help to adjust the intestinal microecology balance; Safeguard intestinal health, profit qi and blood invigorating body fluid reduces blood fat.
Technical solution of the present invention is: the living plant book on Chinese herbal medicine of this benefit fermented beverage is that raw material is processed extract with red date, the fruit of Chinese wolfberry, cassia seed; In extract, allocate granulated sugar, compound sugar; And inoculate Lactobacillus plantarum, two kinds of lactobacillus-fermenteds of Pediococcus acidilactici, get beverage; Wherein, in every 1000kg beverage, red date, the fruit of Chinese wolfberry, cassia seed extract 400kg with dioptrometer>=10% are arranged, beverage pH is 3.5, and lactic acid bacteria adds up to 4.9 * 10
8/ mL.
The preparation method of the living plant book on Chinese herbal medicine of this benefit fermented beverage is: 1. prepare red date, the fruit of Chinese wolfberry, cassia seed extract: in the 1000kg beverage, select red date 15-20kg, fruit of Chinese wolfberry 15-20kg, the cassia seed 10-20kg of acceptance(check) for use, adopt the deionized water that meets the requirement of pharmacopeia distilled water; Red date, the fruit of Chinese wolfberry, cassia seed are put into stainless steel hot digestion device; The lixiviate amount of water is 1:10, and the temperature of lixiviate is at 80-85 ℃, and extraction time was at 40-60 minute; Lixiviate 2-3 time; Isolate leaching liquor, leaching liquor is that 0.5～5 μ m plate filter filters through filtering rank, merge filtrate for 2-3 time extract; Extract is the visual things of transparent, tasteless, no naked eyes, and the concentration of extract is with dioptrometer>=10%; 2. prepare syrup: in container, add pure water, feed Steam Heating to 75 ℃, take by weighing granulated sugar and render in the container for 60 kilograms and dissolve; The change sugar that adds granulated sugar consumption 1% is again used powdered active carbon, fully stirs, and filters through diatomite filter; Get syrup, the concentration of syrup is 45BX '; 3. allotment: the syrup for preparing is joined in red date, the fruit of Chinese wolfberry, the cassia seed extract; Again 4 kilograms of a little pure water of usefulness of compound sugar are dissolved the back and add, be settled to 1000kg, mix feed liquid; Feed liquid is cooled to 37 ℃ through>=85 ℃/15s sterilization; 4. inoculation fermentation: Lactobacillus plantarum, the Pediococcus acidilactici of mass ratio 1:1 are seeded in the cooled above-mentioned feed liquid of sterilization by 1% addition, stirred 15-20 minute, fermented 48 hours, beverage; 5. check can: detect beverage acidity pH value 3.5, lactic acid bacteria adds up to 4.9 * 10
8/ mL, 2-6 ℃ of storage of can warehouse-in.
Traditional medicine thinks, red date have " cure mainly trusted subordinate's perverse trend, in the peace, support temper, flat stomach Qi, logical nine orifices helps 12 warps, mends weak breath, few body fluid and hundred medicines, for a long time clothes make light of one's life by commiting suicide prolongs life, tonifying middle-Jiao and Qi, nourish blood protect liver, nourshing kidney is kept fit " effect; Modern age, pharmaceutical research showed, red date improves immunity of organisms in addition, and effects such as clinical supplemental treatment hypertension, diabetes, cancer, cardiogenic shock are weakling's good invigorants; The multiple constant and the trace element that contain amino acid, taurine, compound sugar, fat, multivitamin, carrotene and the needed by human body of LBP-X, protein, needed by human in the fruit of Chinese wolfberry; Have magical effects such as anti-ageing, antifatigue, hypoglycemic, reducing blood lipid; The unsaturated fatty acid content of the fruit of Chinese wolfberry is very high; Linoleic acid particularly, but prevention of cardiac, artery sclerosis and glycosuria; Since ancient times, matrimony vine because of its to liver-kidney Yin deficiency, soreness and weakness of waist and knees, have a dizzy spell, disease such as cough due to consumptive disease, seminal emission has apparent health-care effect, is the health good merchantable brand that suits the taste of both old and young always; In recent years, China expert is through a large amount of clinical trials, but the discovery matrimony vine includes withered amine A, betaine and multivitamin, amino acid etc., has promotion and adjusting immunologic function, protects the liver and anti-ageing three big pharmacological actions; Cassia seed is except that containing carbohydrate, protein, fat; Also have trace elements iron that needed by human wants, manganese, copper, nickel, cobalt, molybdenum etc.; Modern pharmacological research confirms; The contained active ingredient of cassia seed have regulate immune, antibacterial, hypotensive, adjusting blood fat and effect such as clear liver and improve vision, relax bowel; Lactobacillus plantarum, two kinds of lactic acid bacterias of Pediococcus acidilactici are all and can in food, use; By the confirmed beneficial flora that human body is highly profitable of scientific practice; Can in human body, survive, field planting and produce metabolite to the human body beneficial through its competitive growth and breeding, bacterial metabolism, the absorption of lactic acid bacteria can reduce the enteron aisle pH value; Suppress or kill the growth of pathogenic bacteria at human gastrointestinal tract or other body cavity position; Thereby promote the intestinal microecology balance, probio also can carry out immune adjusting in addition, improves liver function, prevents and treats hypertension and artery sclerosis, replenishing vitamins.
Advantage of the present invention is:
1, the plant book on Chinese herbal medicine adopts lactobacillus-fermented, helps the preservation of red date, the fruit of Chinese wolfberry, cassia seed active component, is relevant with the enzyme that lactic acid bacteria has on the one hand, because the shortage of its catabolic enzyme system of makes its many macromolecular substances of can not degrading; Relevant with the lactic acid of lactic fermentation generation on the other hand, owing to pH descends, oxidation-reduction potential rises, and environment is goes back ortho states, helps the stable and preservation of material.
2, lactic fermentation mainly is that lactic acid bacteria utilizes the glucide in the raw material to carry out the process that fermentation is converted into lactic acid, and the lactic acid of generation had both made product have sour fragrance, can suppress the growth of putrefactive microorganisms again; Simultaneously because pH decline; Endogenous enzymes effect in the raw material is restricted, and this is very important to keeping quality, because the environmental oxidation reduction potential rises; Nutritional labelings such as vitamin C obtain preserving, and have improved nutritive value and local flavor, the mouthfeel of latic acid-fermented food.
3, the living plant book on Chinese herbal medicine of benefit fermented beverage is a primary raw material with the medicinal and edible plant book on Chinese herbal medicine; Adopt the beneficial bacteria of intestinal tract ferment making to form; It is the lactobacillus-fermented of red date, the fruit of Chinese wolfberry, cassia seed extract; Matching and pay attention to nourishing kidney-yin, fill blood, reduce effects such as blood fat, is the health-preserving beverage product that integrates health, reducing blood lipid and safeguard the uniqueness of intestinal health, elegant, the unique flavor of mouthfeel.
4, the living plant book on Chinese herbal medicine of benefit fermented beverage just is being based on traditional traditional Chinese medical science " equilibrium between yin and yang is theoretical " and modern " equilibrium state theory of medicine " thought; Handle is held the theory of obtaining good health and a long life with " equilibrium state "; The biofermentation technique achievement in modern times is merged with motherland traditional health food materials mutually, select integration of drinking and medicinal herbs book on Chinese herbal medicine plant red date, the fruit of Chinese wolfberry, cassia seed for use, adopt the lactic acid bacteria biological fermentation technique; Promote the intestinal microecology balance; Safeguarding on the intestinal health basis, nourishing kidney-yin, filling blood, reducing blood fat function, enhancing human immune, having prevention from suffering from the diseases and health care.
Description of drawings
Fig. 1 is a production procedure block diagram of the present invention.
The specific embodiment
Further specify technical solution of the present invention below in conjunction with specific embodiment, these embodiment can not be interpreted as it is the restriction to technical solution.
Embodiment 1: prepare the living plant book on Chinese herbal medicine of benefit fermented beverage according to following steps: 1. prepare red date, the fruit of Chinese wolfberry, cassia seed extract: in the 1000kg beverage, select red date 17kg, fruit of Chinese wolfberry 18kg, the cassia seed 15kg of acceptance(check) for use, adopt the deionized water that meets the requirement of pharmacopeia distilled water; Red date, the fruit of Chinese wolfberry, cassia seed are put into stainless steel hot digestion device; The lixiviate amount of water is 1:10, and the temperature of lixiviate is at 80 ℃, and extraction time was at 40 minutes; Lixiviate 2 times; Isolate leaching liquor, leaching liquor is that 0.5～5 μ m plate filter filters through filtering rank, merge filtrate for 2 times extract; Extract is the visual things of transparent, tasteless, no naked eyes, and the concentration of extract is with dioptrometer>=10%; 2. prepare syrup: in container, add pure water, feed Steam Heating to 75 ℃, take by weighing granulated sugar and render in the container for 60 kilograms and dissolve; The change sugar that adds granulated sugar consumption 1% is again used powdered active carbon, fully stirs, and filters through diatomite filter; Get syrup, the concentration of syrup is 45BX '; 3. allotment: the syrup for preparing is joined in red date, the fruit of Chinese wolfberry, the cassia seed extract; Again 4 kilograms of a little pure water of usefulness of compound sugar are dissolved the back and add, be settled to 1000kg, mix feed liquid; Feed liquid is cooled to 37 ℃ through>=85 ℃/15s sterilization; 4. inoculation fermentation: Lactobacillus plantarum, the Pediococcus acidilactici of mass ratio 1:1 are seeded in the cooled above-mentioned feed liquid of sterilization by 1% addition, stirred 15 minutes, fermented 48 hours, beverage; 5. check can: detect beverage acidity pH value 3.5, lactic acid bacteria adds up to 4.9 * 10
8/ mL, 2-6 ℃ of storage of can warehouse-in.
Embodiment 2: prepare the living plant book on Chinese herbal medicine of benefit fermented beverage according to following steps: 1. prepare red date, the fruit of Chinese wolfberry, cassia seed extract: in the 1000kg beverage, select red date 20kg, fruit of Chinese wolfberry 20kg, the cassia seed 10kg of acceptance(check) for use, adopt the deionized water that meets the requirement of pharmacopeia distilled water; Red date, the fruit of Chinese wolfberry, cassia seed are put into stainless steel hot digestion device; The lixiviate amount of water is 1:10, and the temperature of lixiviate is at 82 ℃, and extraction time was at 50 minutes; Lixiviate 3 times; Isolate leaching liquor, leaching liquor is that 0.5～5 μ m plate filter filters through filtering rank, merge filtrate for 3 times extract; Extract is the visual things of transparent, tasteless, no naked eyes, and the concentration of extract is with dioptrometer>=10%; 2. prepare syrup: in container, add pure water, feed Steam Heating to 75 ℃, take by weighing granulated sugar and render in the container for 60 kilograms and dissolve; The change sugar that adds granulated sugar consumption 1% is again used powdered active carbon, fully stirs, and filters through diatomite filter; Get syrup, the concentration of syrup is 45BX '; 3. allotment: the syrup for preparing is joined in red date, the fruit of Chinese wolfberry, the cassia seed extract; Again 4 kilograms of a little pure water of usefulness of compound sugar are dissolved the back and add, be settled to 1000kg, mix feed liquid; Feed liquid is cooled to 37 ℃ through>=85 ℃/15s sterilization; 4. inoculation fermentation: Lactobacillus plantarum, the Pediococcus acidilactici of mass ratio 1:1 are seeded in the cooled above-mentioned feed liquid of sterilization by 1% addition, stirred 18 minutes, fermented 48 hours, beverage; 5. check can: detect beverage acidity pH value 3.5, lactic acid bacteria adds up to 4.9 * 10
8/ mL, 2-6 ℃ of storage of can warehouse-in.
Embodiment 3: prepare the living plant book on Chinese herbal medicine of benefit fermented beverage according to following steps: 1. prepare red date, the fruit of Chinese wolfberry, cassia seed extract: in the 1000kg beverage, select red date 15kg, fruit of Chinese wolfberry 15kg, the cassia seed 20kg of acceptance(check) for use, adopt the deionized water that meets the requirement of pharmacopeia distilled water; Red date, the fruit of Chinese wolfberry, cassia seed are put into stainless steel hot digestion device; The lixiviate amount of water is 1:10, and the temperature of lixiviate is at 85 ℃, and extraction time was at 60 minutes; Lixiviate 2 times; Isolate leaching liquor, leaching liquor is that 0.5～5 μ m plate filter filters through filtering rank, merge filtrate for 2 times extract; Extract is the visual things of transparent, tasteless, no naked eyes, and the concentration of extract is with dioptrometer>=10%; 2. prepare syrup: in container, add pure water, feed Steam Heating to 75 ℃, take by weighing granulated sugar and render in the container for 60 kilograms and dissolve; The change sugar that adds granulated sugar consumption 1% is again used powdered active carbon, fully stirs, and filters through diatomite filter; Get syrup, the concentration of syrup is 45BX '; 3. allotment: the syrup for preparing is joined in red date, the fruit of Chinese wolfberry, the cassia seed extract; Again 4 kilograms of a little pure water of usefulness of compound sugar are dissolved the back and add, be settled to 1000kg, mix feed liquid; Feed liquid is cooled to 37 ℃ through>=85 ℃/15s sterilization; 4. inoculation fermentation: Lactobacillus plantarum, the Pediococcus acidilactici of mass ratio 1:1 are seeded in the cooled above-mentioned feed liquid of sterilization by 1% addition, stirred 20 minutes, fermented 48 hours, beverage; 5. check can: detect beverage acidity pH value 3.5, lactic acid bacteria adds up to 4.9 * 10
8/ mL, 2-6 ℃ of storage of can warehouse-in.
Claims (1)
1. beneficial living plant book on Chinese herbal medicine fermented beverage, it is characterized in that: this beverage is that raw material is processed extract with red date, the fruit of Chinese wolfberry and cassia seed, allotment granulated sugar and compound sugar in extract, and inoculation Lactobacillus plantarum and two kinds of lactobacillus-fermenteds of Pediococcus acidilactici get beverage; Wherein, in every 1000kg beverage, red date, the fruit of Chinese wolfberry and the cassia seed extract 400kg of concentration with dioptrometer>=10% arranged, beverage pH is 3.5, and lactic acid bacteria adds up to 4.9 * 10
8/ mL; Its preparation method may further comprise the steps: 1. prepare red date, the fruit of Chinese wolfberry and cassia seed extract: in the 1000kg beverage, select red date 15-20kg, fruit of Chinese wolfberry 15-20kg and the cassia seed 10-20kg of acceptance(check) for use, adopt the deionized water that meets the requirement of pharmacopeia distilled water; Red date, the fruit of Chinese wolfberry and cassia seed are put into stainless steel hot digestion device; The lixiviate amount of water is 1:10, and the temperature of lixiviate is at 80-85 ℃, and extraction time was at 40-60 minute; Lixiviate 2-3 time; Isolate leaching liquor, leaching liquor is that 0.5～5 μ m plate filter filters through filtering rank, merge filtrate for 2-3 time extract; Extract is the visual things of transparent, tasteless, no naked eyes, and the concentration of extract is with dioptrometer>=10%; 2. prepare syrup: in container, add pure water, feed Steam Heating to 75 ℃, take by weighing granulated sugar and render in the container for 60 kilograms and dissolve; The change sugar that adds granulated sugar consumption 1% is again used powdered active carbon, fully stirs, and filters through diatomite filter; Get syrup, the concentration of syrup is 45%Brix; 3. allotment: the syrup for preparing is joined in red date, the fruit of Chinese wolfberry and the cassia seed extract; Again 4 kilograms of a little pure water of usefulness of compound sugar are dissolved the back and add, be settled to 1000kg, mix feed liquid; Feed liquid is cooled to 37 ℃ through>=85 ℃/15s sterilization; 4. inoculation fermentation: Lactobacillus plantarum, the Pediococcus acidilactici of mass ratio 1:1 are seeded in the cooled above-mentioned feed liquid of sterilization by 1% addition, stirred 15-20 minute, fermented 48 hours, beverage; 5. check can: detect beverage acidity pH value 3.5, lactic acid bacteria adds up to 4.9 * 10
8/ mL, 2-6 ℃ of storage of can warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110151867A CN102273703B (en) | 2011-06-08 | 2011-06-08 | Probiotic plant herb fermented beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110151867A CN102273703B (en) | 2011-06-08 | 2011-06-08 | Probiotic plant herb fermented beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102273703A CN102273703A (en) | 2011-12-14 |
| CN102273703B true CN102273703B (en) | 2012-10-03 |
Family
ID=45099691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110151867A Active CN102273703B (en) | 2011-06-08 | 2011-06-08 | Probiotic plant herb fermented beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102273703B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738742A (en) * | 2014-01-01 | 2015-07-01 | 刘福利 | Horseradish tree probiotics beverage |
| CN103704840B (en) * | 2014-01-07 | 2014-12-03 | 威海环翠楼红参科技有限公司 | A kind of preparation method of Korean red ginseng green fruit drink |
| CN105285230A (en) * | 2014-06-05 | 2016-02-03 | 刘铁民 | Ginseng health preserving tea and preparation method thereof |
| CN104305189A (en) * | 2014-10-16 | 2015-01-28 | 山东天康生物科技股份有限公司 | Blood fat reducing and bowel relaxing liquid preparation and preparation method thereof |
| CN105795280B (en) * | 2014-12-30 | 2019-07-09 | 广东智多星食品有限公司 | A kind of extracting method and its application of wolfberry fruit extract |
| CN104757111A (en) * | 2015-04-20 | 2015-07-08 | 哈尔滨市海澳斯生物科技开发有限公司 | Compound probiotics fermented plant beverage and preparation method thereof |
| CN107373265A (en) * | 2017-09-15 | 2017-11-24 | 北京百丰天下生物科技有限公司 | Concentrate viable bacteria quantum beverage and preparation method thereof |
| CN108041385A (en) * | 2017-12-28 | 2018-05-18 | 上海交大昂立股份有限公司 | A kind of compound probiotic medicinal and edible plant fermented beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217898A (en) * | 1997-11-26 | 1999-06-02 | 中国科学院新疆化学研究所 | Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine |
| CN1593252A (en) * | 2004-07-15 | 2005-03-16 | 天津科技大学 | Red date and black tea fungus beverage and its brewing method |
| CN101703300A (en) * | 2009-11-20 | 2010-05-12 | 山东倍乃康阿胶生物技术有限公司 | Donkey-hide gelatin probiotics beverage |
-
2011
- 2011-06-08 CN CN201110151867A patent/CN102273703B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217898A (en) * | 1997-11-26 | 1999-06-02 | 中国科学院新疆化学研究所 | Method for production of fermented beverage by lactic acid from residue of production of Chinese wolfberry wine |
| CN1593252A (en) * | 2004-07-15 | 2005-03-16 | 天津科技大学 | Red date and black tea fungus beverage and its brewing method |
| CN101703300A (en) * | 2009-11-20 | 2010-05-12 | 山东倍乃康阿胶生物技术有限公司 | Donkey-hide gelatin probiotics beverage |
Non-Patent Citations (2)
| Title |
|---|
| 任贵军.红枣枸杞酸枣发酵酒的工艺研究.《饮料工业》.2010, * |
| 贾建波.决明子多糖嗜酸乳杆菌发酵乳的研制.《食品科学》.2005,(第01期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102273703A (en) | 2011-12-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102273703B (en) | Probiotic plant herb fermented beverage and preparation method thereof | |
| CN101904504B (en) | Preparation method of five-element enzyme liquid | |
| CN103689090A (en) | Milk beverage formula containing algae | |
| CN103976023A (en) | Okra yogurt beverage and preparation method thereof | |
| CN101524150A (en) | Microbial ecological agent and preparation method thereof | |
| CN104068122B (en) | A kind of raspberry composite yoghourt and preparation method thereof | |
| CN104305427A (en) | Grape and red tea fungus drink | |
| CN104304577A (en) | Biological beverage with camellia chrysantha as carrier and preparation method thereof | |
| CN105581209A (en) | Preparation method of health-care grapefruit enzyme drink | |
| CN100352379C (en) | Nutritious liquor (drink) for relieving the effect of alcohol, alcohol relieving capsule production method | |
| CN102077866A (en) | Preparation method of spirulina nutritious yoghourt | |
| CN106085788B (en) | Ginseng and medlar vinegar and preparation method and application thereof | |
| CN103843890A (en) | Botanic milk lactobacillus beverage | |
| CN103798494B (en) | Stomach invigorating benefit spleen fermented tea haw jelly and preparation method thereof | |
| CN109349610A (en) | A kind of compound edible mushroom ferment and preparation method thereof | |
| CN101406214A (en) | Golden fungus yoghourt with nutrition health-care functions and preparation method thereof | |
| CN102475326A (en) | Micro-ecological mulberry oral liquid | |
| CN104382129A (en) | Beverage prepared from sweet corn and black tea fungus | |
| CN103098882A (en) | Method for preparing peanut and walnut milk | |
| CN102805150A (en) | Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof | |
| CN110547447A (en) | Royal jelly collagen fruit enzyme and preparation method thereof | |
| CN104287044A (en) | Kiwi fruit and red tea fungus drink | |
| CN101180985B (en) | Edible pupa aweto bacterium ball milk and preparation method thereof | |
| CN104026589B (en) | A kind of peptide ferment and preparation method thereof | |
| CN103798667B (en) | Bacterium congo red jujube haw jelly and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Probiotic plant herb fermented beverage and preparation method thereof Effective date of registration: 20181119 Granted publication date: 20121003 Pledgee: Bank of China, Limited by Share Ltd, Huaian branch Pledgor: Kuailu Kuailu Milk Co., Ltd. Registration number: 2018320000314 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20200608 Granted publication date: 20121003 Pledgee: Bank of China Limited by Share Ltd. Huaian branch Pledgor: HUAIAN KUAILU MILK Co.,Ltd. Registration number: 2018320000314 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |