CN104921237A - Preparation method for lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage - Google Patents
Preparation method for lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage Download PDFInfo
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- CN104921237A CN104921237A CN201510073232.4A CN201510073232A CN104921237A CN 104921237 A CN104921237 A CN 104921237A CN 201510073232 A CN201510073232 A CN 201510073232A CN 104921237 A CN104921237 A CN 104921237A
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- cortex eucommiae
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Abstract
The invention relates to a preparation method for a lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage. The preparation method comprises the steps: co-fermenting fresh folium cortex eucommiae normal juice and lactobacillus plantarum ATCC 8014; diluting the folium cortex eucommiae normal juice in different proportions; in diluting proportions after conditioning, adding white granulated sugar in different proportions; and exploring flavors of folium cortex eucommiae probiotics fermentation liquor in different proportions. As experimenters take part in tasting and evaluate the fermentation liquor, so that the optimum fermentation condition is obtained. The nutrients in the folium cortex eucommiae are decomposed to substances which are more easily absorbed by virtue of decomposition and probiotic abilities of the probiotics.
Description
Technical field
The present invention relates generally to the preparation method of lactobacillus plantarum ATCC 8014 and folium cortex eucommiae original juice fermentation condition, and utilize the decomposition of probio and prebiotic ability, the material that folium cortex eucommiae Middle nutrition substance decomposition Cheng Gengyi is absorbed, prepares folium cortex eucommiae functional beverage.
Background technology
Probio refers to the bacterium that a class is useful to humans and animals, beneficial effect is played by improving the host intestine flora ecological balance after referring to input, improve host health level and make host health reach active bacteria formulation and the metabolite thereof of optimum state, add multiple probio especially in various food, strengthen food value.
Vegetalitas lactic acid bacteria is a separation screening class lactic acid bacteria out from the traditional vegetalitas fermented food such as pickles, salted vegetables, thick broad-bean sauce, comprises Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis etc.
Current people the lactobacillus products such as the Yoghourt that eats be mostly animality lactobacillus-fermented and come; But vegetalitas lactic acid bacteria is compared with animality lactic acid bacteria, acidproof and bile tolerance ability is stronger, and can survive under the adverse circumstances of nutrition inequality, so it is higher to enter human body intestinal canal survival rate, colonization ability is stronger.Therefore vegetalitas lactobacillus product improving intestinal environment, to improve in body immunity advantageously.
Containing ulmoprenol in folium cortex eucommiae, Aucubin, the chemical compositions such as chlorogenic acid, Aucubin wherein in Eucommia Tea has diuresis, defaecation, the effect of enhancing intestines peristalsis, effective to constipation, folium cortex eucommiae is the first-class drink of generally acknowledged constipation person and overweight people, can remove constipation, reduce fat, stabilizing blood pressure.In addition, diuresis is also beneficial to.The traditional Chinese medical science is thought, the bark of eucommia treats the important drugs of suffering from a deficiency of the kidney, and can enter liver kidney tonifying.Research confirms, not only Bark of Eucommia Ulmoides is traditional Chinese medical science good medicine, and folium cortex eucommiae also can be used as medicine.Scientists proves, eucommia leaf extract can promote the metabolism of collagen in human body preferably, and strengthen the vigor of cell, its anti-aging effects is more than 4 times of vitamin E, also has obvious humidification to the humoral immunity of human body and the immunity of cell.Meanwhile, folium cortex eucommiae also has reducing blood lipid, reduces the effect of neutral fat formation
This experiment, is adopted lactobacillus plantarum ATCC 8014 and folium cortex eucommiae Normal juice to carry out common fermentation, is fermented, to determine the local flavor of best fermented beverage by the folium cortex eucommiae Normal juice and white granulated sugar adding different proportion.
Summary of the invention
The present invention be directed to the deficiencies in the prior art and the preparation method of a kind of lactobacillus plantarum ATCC 8014 with drink from Eucommia Ulmoides oluv leaves by fermentation is provided.
Preparation method of the present invention comprises the following steps:
1, selection: select fresh air-dry folium cortex eucommiae, weigh 30 g, cleans, add 1.6 L water, poach 1 ~ 2 h, then folium cortex eucommiae Normal juice about 800 mL packing be put in blue mouth steel wire bottle, make folium cortex eucommiae Normal juice, for subsequent use at 4 DEG C;
2, adopt pasteurization by the sterilizing of folium cortex eucommiae Normal juice, 55 DEG C of water-bath 30 min sterilizing, saves backup at 4 DEG C;
3, the activation of lactobacillus plantarum ATCC 8014
A, take out lactobacillus plantarum ATCC 8014 from-80 DEG C of refrigerators, be inoculated in 5 mL MRS culture mediums, overnight incubation in 37 DEG C of constant incubators;
B, get the lactobacillus plantarum ATCC 8014 of incubated overnight, by 1% inoculation 5 mL culture mediums, re-activation;
4, the lactobacillus plantarum ATCC 8014 after re-activation is selected, bacterium inoculum concentration by 5% is added in the folium cortex eucommiae Normal juice containing different proportion, and Normal juice content is respectively: 50%, 33%, 25%, 20%, 10%, and adds 2% white granulated sugar, ferment 36 h ~ 48 h, obtains zymotic fluid 4 DEG C preservation; After determining optimal proportion, then regulate sugared concentration to be 2%, 3%, 4%, 6%, 9%, 12%, ferment 36 h ~ 48 h, obtains zymotic fluid 4 DEG C preservation;
5, after experimenter tastes, sensory evaluation is carried out to the folium cortex eucommiae beverage after fermentation.
Beneficial effect of the present invention: the present invention utilizes the decomposition of probio and prebiotic ability, makes the material that folium cortex eucommiae Middle nutrition substance decomposition Cheng Gengyi absorbs.
Detailed description of the invention
Embodiment 1:
A preparation method for lactobacillus plantarum ATCC 8014 and drink from Eucommia Ulmoides oluv leaves by fermentation, the selection of the folium cortex eucommiae Normal juice ratio of best fermentation:
1, selection: select fresh air-dry folium cortex eucommiae, weigh 30 g, and clean, add 1.6 L water, poach 1 ~ 2 h, then folium cortex eucommiae Normal juice about 800 mL packing be put in blue mouth steel wire bottle, make folium cortex eucommiae Normal juice, 4 DEG C for subsequent use.
2, adopt pasteurization by the sterilizing of folium cortex eucommiae Normal juice, 55 DEG C of water-bath 30 min sterilizing, 4 DEG C save backup;
3, the activation of lactobacillus plantarum ATCC 8014
A takes out lactobacillus plantarum ATCC 8014 from-80 DEG C of refrigerators, is inoculated in 5 mL MRS culture mediums, overnight incubation in 37 DEG C of constant incubators;
B gets the lactobacillus plantarum ATCC 8014 of incubated overnight, is inoculated into by lactobacillus plantarum ATCC 80145 mL accounting for culture volume 1% in 5 mL MRS culture mediums, re-activation;
4, the lactobacillus plantarum ATCC 8014 after re-activation is selected, by the volume ratio of lactobacillus plantarum ATCC 8014 with folium cortex eucommiae Normal juice, the bacterium inoculum concentration of 5% is added in the folium cortex eucommiae Normal juice containing different proportion, folium cortex eucommiae Normal juice content is respectively: 50%, 33%, 25%, 20%, 10%, and add 2% white granulated sugar, ferment 36 h ~ 48 h, obtains zymotic fluid 4 DEG C preservation; After determining optimal proportion, then press the volume ratio of white granulated sugar and folium cortex eucommiae normal juice, add the white granulated sugar that concentration is 2%, 3%, 4%, 6%, 9%, 12%, ferment 36 h ~ 48 h, obtains zymotic fluid, preserves at 4 DEG C;
5, after experimenter tastes, sensory evaluation is carried out to the folium cortex eucommiae beverage after fermentation.
Result shows, folium cortex eucommiae Normal juice color is kermesinus, medicine aromatic flavour; Ferment after 36 h ~ 48 h, Fermented Liquor of Eucommia ulmoides Oliv Leaf clear.Tea smell is strong, and taste is fragrant and sweet, without other peculiar smell; Wherein containing 20% folium cortex eucommiae Normal juice and sugared concentration be 9% fermented beverage local flavor and mouthfeel best.
Claims (1)
1. lactobacillus plantarum ATCC 8014 and a preparation method for drink from Eucommia Ulmoides oluv leaves by fermentation, is characterized in that:
(1) selection: select fresh air-dry folium cortex eucommiae, weigh 30 g, cleans, add 1.6 L water, poach 1 ~ 2 h, then folium cortex eucommiae Normal juice about 800 mL packing be put in blue mouth steel wire bottle, make folium cortex eucommiae Normal juice, for subsequent use at 4 DEG C;
(2) adopt pasteurization by the sterilizing of folium cortex eucommiae Normal juice, 55 DEG C of water-bath 30 min sterilizing, saves backup at 4 DEG C;
(3) activation of lactobacillus plantarum ATCC 8014
A, take out lactobacillus plantarum ATCC 8014 from-80 DEG C of refrigerators, be inoculated in 5 mL MRS culture mediums, overnight incubation in 37 DEG C of constant incubators;
B, get the lactobacillus plantarum ATCC 8014 of incubated overnight, by 1% inoculation 5 mL culture mediums, re-activation;
(4) the lactobacillus plantarum ATCC 8014 after re-activation is selected, bacterium inoculum concentration by 5% is added in the folium cortex eucommiae Normal juice containing different proportion, and Normal juice content is respectively: 50%, 33%, 25%, 20%, 10%, and adds 2% white granulated sugar, ferment 36 h ~ 48 h, obtains zymotic fluid 4 DEG C preservation; After determining optimal proportion, then regulate sugared concentration to be 2%, 3%, 4%, 6%, 9%, 12%, ferment 36 h ~ 48 h, obtains zymotic fluid 4 DEG C preservation.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497140A (en) * | 2018-05-08 | 2018-09-07 | 吉首大学 | A kind of preparation method of Eucommia Tea vinegar composite functional beverage |
| CN108552361A (en) * | 2018-05-08 | 2018-09-21 | 常德职业技术学院 | A kind of plant beverage with compound functions and preparation method thereof |
| CN108703242A (en) * | 2018-05-08 | 2018-10-26 | 胡江宇 | Eucommia health care beverage with compound functions and preparation method thereof |
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| CN1136417A (en) * | 1995-05-24 | 1996-11-27 | 胡文元 | Method for producing natural biological health drink |
| CN101914472A (en) * | 2010-07-27 | 2010-12-15 | 灵宝上洋科技有限责任公司 | Eucommia leaf extract and preparation method and application thereof |
| CN102150726A (en) * | 2011-03-09 | 2011-08-17 | 国家***泡桐研究开发中心 | Eucommia ulmoides red tea and preparation method thereof |
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2015
- 2015-02-12 CN CN201510073232.4A patent/CN104921237A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1136417A (en) * | 1995-05-24 | 1996-11-27 | 胡文元 | Method for producing natural biological health drink |
| CN101914472A (en) * | 2010-07-27 | 2010-12-15 | 灵宝上洋科技有限责任公司 | Eucommia leaf extract and preparation method and application thereof |
| CN102150726A (en) * | 2011-03-09 | 2011-08-17 | 国家***泡桐研究开发中心 | Eucommia ulmoides red tea and preparation method thereof |
Non-Patent Citations (3)
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| 冷桂华: "杜仲发酵固体饮料的研制", 《食品研究与开发》 * |
| 冷桂华等: "杜仲叶发酵液的工艺研究", 《中国酿造》 * |
| 叶文峰等: "杜仲叶发酵饮料的研制", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497140A (en) * | 2018-05-08 | 2018-09-07 | 吉首大学 | A kind of preparation method of Eucommia Tea vinegar composite functional beverage |
| CN108552361A (en) * | 2018-05-08 | 2018-09-21 | 常德职业技术学院 | A kind of plant beverage with compound functions and preparation method thereof |
| CN108703242A (en) * | 2018-05-08 | 2018-10-26 | 胡江宇 | Eucommia health care beverage with compound functions and preparation method thereof |
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Application publication date: 20150923 |