CN112167492A - Lactobacillus fermented beverage for relaxing bowel and preparation method thereof - Google Patents
Lactobacillus fermented beverage for relaxing bowel and preparation method thereof Download PDFInfo
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- CN112167492A CN112167492A CN202011092149.9A CN202011092149A CN112167492A CN 112167492 A CN112167492 A CN 112167492A CN 202011092149 A CN202011092149 A CN 202011092149A CN 112167492 A CN112167492 A CN 112167492A
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- fermented beverage
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of fermented beverages, and discloses a lactobacillus fermented beverage for relaxing bowel, which is prepared from the following raw materials: fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, penthorum chinense pursh, chimonanthus salicifolius, fruits and vegetables, compound lactic acid bacteria, brown sugar, edible essence and purified water. The invention also discloses a preparation method of the lactobacillus fermented beverage for relaxing bowel, which comprises the following preparation steps: s1, weighing: weighing the raw materials in parts by weight according to requirements; s1, weighing; s2, cleaning with ozone; s3, crushing; s4, lactic acid fermentation; s5, centrifuging; s6, extracting penthorum chinense pursh with water; s7, blending and filling; and S8, sterilizing. According to the formula disclosed by the invention, the compound lactic acid bacteria are introduced for fermentation, the fermentation product of the compound lactic acid bacteria is used for regulating the intestinal micro-ecology, the intestinal peristalsis of a human body is enhanced, and the intestinal probiotics is comprehensively regulated, so that the compound lactic acid bacteria has an obvious value-added effect on the intestinal probiotics and has a health-care effect of relaxing bowel.
Description
Technical Field
The invention relates to the technical field of fermented beverages, in particular to a lactobacillus fermented beverage for relaxing bowel and a preparation method thereof.
Background
The fermented beverage is a general name of beverage prepared by fermenting beverage raw materials with strains allowed by China, and can be divided into lactobacillus fermented beverage, acetic acid bacteria fermented beverage, yeast fermented beverage, edible fungi fermented beverage, mixed bacteria symbiotic fermented beverage and the like according to different subdivision of the fermented strains.
With the rapid increase of economy in China, the life style and the life rhythm of people are continuously changed, the life quality and the body health consciousness are continuously enhanced, but simultaneously, the problems of physical weakness, fatigue, weak immunity of the organism, insomnia often accompanied by different degrees and the like caused by high pressure, high intensity, unhealthy work for a long time and excessive overdraft of the body brought by the life style are troubled by more people all the time. Despite the fact that various medicines and health care products with various colors and various functions sold in the market at present have certain effects, the medicines and the health care products can only cure the exterior of the medicines in a short time but cannot consolidate the basis, and the medicines and the health care products can cause side effects on physical functions after being eaten for a long time, are expensive and are generally inconvenient to eat.
The nation carries out the theory of 'preventive treatment of disease' of traditional Chinese medicine, advocates a health preserving way that 'medicine tonifying is inferior to food tonifying', but generally, the general household basically uses one or a few traditional Chinese medicines or medicinal and edible raw materials to be matched with soup or used as ingredients for eating, the eating times and the processing way are simple and limited, and the food tonifying effect is difficult to achieve. Most functional foods in the market at present basically adopt Chinese herbal medicine extract powder, partial nutrient content is easy to lose in the powder spraying process, and more dextrin or other food additives are needed to be added for powder spraying, so that the content of effective components is reduced, and the effect is not obvious.
Therefore, the lactobacillus fermented beverage for relaxing bowel and the preparation method thereof are provided to well solve the disadvantages.
Disclosure of Invention
The invention aims to provide a lactobacillus fermented beverage for relaxing bowel and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the above object, in one aspect, the present invention provides the following technical solutions: the lactobacillus fermented beverage for relaxing bowel comprises the following raw materials in parts by weight: 2-4 parts of fructus cannabis, 2-4 parts of semen cassiae, 2-4 parts of poria cocos, 3-6 parts of lotus leaves, 2-4 parts of chrysanthemum, 2-4 parts of penthorum chinense pursh, 2-4 parts of chimonanthus salicifolius, 15-20 parts of fruits and vegetables, 0.01-0.05 part of compound lactic acid bacteria, 8-10 parts of brown sugar, 0.1-0.5 part of edible essence and 50-70 parts of purified water.
Optionally, the penthorum chinense pursh whole herb is used as a medicine, and the diameter of the stem of the penthorum chinense pursh is 0.4-0.6 cm.
Optionally, the chimonanthus salicifolius is taken from the stem-free fresh leaves on chimonanthus salicifolius trees with the age of 10-30 years.
Optionally, the fruits and vegetables include one or more of blueberry, grape, apple, pineapple, tomato, black bean, carrot, leek, taro, snow pear and lemon.
Optionally, the compound lactic acid bacteria are prepared from the following raw materials in parts by weight: 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus plantarum, 2 parts of bifidobacterium lactis, 2 parts of lactobacillus casei and 2 parts of lactobacillus rhamnosus.
On the other hand, the invention also provides the following technical scheme: a preparation method of a lactobacillus fermented beverage for relaxing bowel comprises the following preparation steps:
s1, weighing: weighing the raw materials in parts by weight according to requirements;
s2, ozone cleaning: soaking fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, penthorum chinense pursh, chimonanthus salicifolius and fruit and vegetable parts in flowing water at the temperature of 50-60 ℃ for 3-5 min, and then cleaning the fruits and vegetables for 5-10 min by using an ozone cleaning machine;
s3, crushing: putting fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, chimonanthus salicifolius and fruits and vegetables into a universal crusher, crushing according to the specification of 0.5-1 cm, adding purified water, and stirring uniformly to obtain a mixed material;
s4, lactic acid fermentation: putting the mixed material, the compound lactic acid bacteria, the brown sugar and the purified water into a fermentation kettle, and continuously performing lactic acid fermentation for 6-8 days to obtain a fermentation stock solution;
s5, centrifugation: putting the fermentation stock solution into a horizontal screw centrifuge for coarse separation, and then putting the fermentation stock solution into a disc centrifuge for fine separation to obtain slurry;
s6, extracting penthorum chinense pursh with water: putting the cut penthorum chinense pursh and purified water into a decocting machine, circularly extracting for two times, combining filtrates, transferring to an evaporator, and concentrating to obtain a penthorum chinense pursh water extract;
s7, blending and filling: adding penthorum chinense pursh aqueous extract, edible essence and purified water into the slurry, controlling the temperature of a mixed material system to be 70-80 ℃ until the materials are completely dissolved, and carrying out anaerobic filling to obtain a filled beverage;
s8, sterilization: and (3) putting the filled beverage into a water bath type sterilization pot, continuously sterilizing for 20-40 min at the constant temperature of 105 ℃, and cooling to the normal temperature to obtain the final product.
Optionally, in S4, the temperature of the fermentation kettle is controlled to be 15-28 DEG C
Optionally, in S6, the mass ratio of penthorum chinense pursh to purified water is 1: 6; the first-time cyclic extraction of the medicine decocting machine is 0.4-1.2 hours, and the second-time cyclic extraction of the medicine decocting machine is 1.5-2.5 hours.
Optionally, in S7, magnetic stirring is started during the material dissolving process, and the speed of the magnetic stirring is controlled to be 60-120 r/min.
Compared with the prior art, the invention provides the lactobacillus fermented beverage for relaxing bowel and the preparation method thereof, and the lactobacillus fermented beverage has the following beneficial effects:
1. according to the formula disclosed by the invention, the compound lactic acid bacteria are introduced for fermentation, the fermentation product of the compound lactic acid bacteria is used for regulating the intestinal micro-ecology, so that the intestinal peristalsis of a human body is enhanced, and the intestinal probiotics is comprehensively regulated, so that the compound lactic acid bacteria has an obvious value-added effect on the intestinal probiotics and has a health-care effect of relaxing bowel;
2. the penthorum chinense pursh is subjected to continuous water extraction twice, so that quercetin, gallic acid and flavonoids in the penthorum chinense pursh can be fully extracted, the magnetic stirring is started in the blending and filling process, the solubility of anthraquinone in slurry is improved, and the phenomenon that precipitates are generated in the blending and filling process to influence the taste of the lactic acid fermented beverage is avoided.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the lactobacillus fermented beverage provided by the embodiment 1 of the application is prepared from the following raw materials in parts by weight: 2 parts of fructus cannabis, 2 parts of semen cassiae, 2 parts of poria cocos, 3 parts of lotus leaves, 2 parts of chrysanthemum, 2 parts of penthorum chinense pursh, 2 parts of chimonanthus salicifolius, 15 parts of fruits and vegetables, 0.01 part of compound lactic acid bacteria, 10 parts of brown sugar, 0.5 part of edible essence and 50 parts of purified water.
Example 2: the lactobacillus fermented beverage provided by the embodiment 1 of the application is prepared from the following raw materials in parts by weight: 3 parts of fructus cannabis, 3 parts of semen cassiae, 3 parts of poria cocos, 5 parts of lotus leaves, 3 parts of chrysanthemum, 3 parts of penthorum chinense pursh, 3 parts of chimonanthus salicifolius, 18 parts of fruits and vegetables, 0.03 part of compound lactic acid bacteria, 9 parts of brown sugar, 0.4 part of edible essence and 60 parts of purified water.
Example 3: the lactobacillus fermented beverage provided by the embodiment 1 of the application is prepared from the following raw materials in parts by weight: 4 parts of fructus cannabis, 4 parts of semen cassiae, 4 parts of poria cocos, 6 parts of lotus leaves, 4 parts of chrysanthemum, 4 parts of penthorum chinense pursh, 4 parts of chimonanthus salicifolius, 20 parts of fruits and vegetables, 0.05 part of compound lactic acid bacteria, 8 parts of brown sugar, 0.1 part of edible essence and 70 parts of purified water.
In the three embodiments described above: the penthorum chinense pursh is used as a medicine, and the diameter of the stem of the penthorum chinense pursh is 0.4-0.6 cm; the Chimonanthus salicifolius is taken from the stem-free fresh leaves on the Chimonanthus salicifolius tree with the age of 10-30 years; the fruits and vegetables include fructus Myrtilli, fructus Vitis Viniferae, fructus Mali Pumilae, fructus Ananadis Comosi, fructus Lycopersici Esculenti and radix Dauci Sativae; the compound lactobacillus is prepared from the following raw materials in parts by weight: 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus plantarum, 2 parts of bifidobacterium lactis, 2 parts of lactobacillus casei and 2 parts of lactobacillus rhamnosus.
The lactobacillus fermented beverage is prepared from fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, penthorum chinense pursh, chimonanthus salicifolius, fruits and vegetables, compound lactobacillus, purified water, brown sugar and edible essence, and the components are combined and fermented to generate the fermented beverage.
Among them, hemp seed has the effect of moistening intestines to relieve constipation, and is commonly used for constipation due to blood deficiency and fluid deficiency and intestinal dryness. The lotus leaf is mainly used for clearing summer heat, ascending the hair, clearing yang, cooling blood and stopping bleeding, and is used for treating summer heat polydipsia, summer damp diarrhea, spleen deficiency diarrhea, blood heat hematemesis and epistaxis, hematochezia metrorrhagia and metrostaxis. Semen Cassiae enters liver, kidney and large intestine meridians; loosening bowel to relieve constipation, and treating constipation; induce diuresis to alleviate constipation, have laxative effect, lower blood pressure and lower blood lipid. The chrysanthemum is used for dispelling wind, clearing heat, and clearing away heat and toxic materials. Tuckahoe, Poria promotes diuresis and eliminates dampness, invigorates the spleen, and calms the heart; can be used for treating edema, oliguria, phlegm and fluid retention, dizziness, palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation, and insomnia. The penthorum chinense pursh contains quercetin, gallic acid and flavonoids, and the leaves of Chimonanthus salicifolius contain more plant fibers and anthraquinones. The plant fiber can absorb water in intestinal tract to swell, stimulate intestinal tract peristalsis, and facilitate defecation. The anthraquinones have purgative effect, and can reduce absorption of sterols by normal closure and enhance excretion. In addition, quercetin, gallic acid, flavonoids and anthraquinones all have remarkable inhibition effects on the growth of escherichia coli, have a synergistic effect with each other, and can maintain intestinal bacteria balance and relax bowel.
The preparation method of the lactobacillus fermented beverage comprises the following steps:
s1, weighing: randomly sampling each medicinal and edible Chinese herbal medicine, detecting the content of marker components in the extracted sample by referring to Chinese pharmacopoeia (2015 edition) and a new food raw material detection method to determine whether the raw materials are true or false, screening out raw materials which do not meet the requirements such as mildew and deterioration, weighing the raw materials in parts by weight according to the requirements, and weighing the raw materials in parts by weight according to the requirements;
s2, ozone cleaning: soaking fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, penthorum chinense pursh, chimonanthus salicifolius and fruit and vegetable parts in flowing water at the temperature of 50-60 ℃ for 4min, and then cleaning for 8min by using an ozone cleaning machine;
s3, crushing: putting fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, chimonanthus salicifolius and fruits and vegetables into a universal crusher, crushing according to the specification of 0.5-1 cm, adding purified water, and stirring uniformly to obtain a mixed material;
s4, lactic acid fermentation: putting the mixed material, the compound lactic acid bacteria, the brown sugar and the purified water into a fermentation kettle, controlling the temperature of the fermentation kettle to be 15-28 ℃, and continuously performing lactic acid fermentation for 6-8 days to obtain a fermentation stock solution;
s5, centrifugation: putting the fermentation stock solution into a horizontal screw centrifuge for coarse separation, and then putting the fermentation stock solution into a disc centrifuge for fine separation to obtain slurry;
s6, extracting penthorum chinense pursh with water: putting the cut penthorum chinense pursh and purified water into a medicine decocting machine, wherein the mass ratio of the penthorum chinense pursh to the purified water is 1: 6; the first time of the drug-decocting machine is circulated and extracted for 1.0h, and the second time of the drug-decocting machine is circulated and extracted for 2 h.
Circularly extracting for two times, combining filtrates, transferring to an evaporator for concentration to obtain penthorum chinense Pursh aqueous extract;
s7, blending and filling: adding penthorum chinense pursh water extract, edible essence and purified water into the slurry, starting magnetic stirring, controlling the speed of the magnetic stirring to be 90r/min, improving the solubility of anthraquinone in the slurry, controlling the temperature of a mixed material system to be 70-80 ℃ until the materials are completely dissolved, and carrying out anaerobic filling to obtain a filled beverage;
s8, sterilization: and (3) putting the filled beverage into a water bath type sterilization pot, continuously sterilizing for 20-40 min at the constant temperature of 105 ℃, and cooling to the normal temperature to obtain the final product.
Examples 1 to 3 the lactic acid bacteria fermented beverage of the present invention can be prepared by the above-described preparation method.
Test examples
The purpose of the test is as follows: the proliferation effect of the lactobacillus fermented beverage on intestinal probiotics is researched.
Test materials: fructo-oligosaccharides; the lactic acid bacteria fermented beverages prepared in examples 1 to 3; MRS culture medium is bifidobacterium proliferation culture medium, MRS # culture medium is lactobacillus acidophilus proliferation culture medium; the LB culture medium is an Escherichia coli multiplication culture medium. MRS # medium: adding a growth promoting substance calcium carbonate with the mass concentration of 20g/L into an MRS culture medium, wherein the mass concentration of glucose is 7.5 g/L; the identification culture medium of bifidobacterium and lactobacillus acidophilus is MRS solid culture medium; the identification culture medium of the escherichia coli is an EMB solid culture medium.
The test method comprises the following steps: measuring the growth amount of the thallus by using a turbidity method for measuring the growth amount of the proliferation liquid, measuring the OD value of the bacterium liquid by using a spectrophotometer, measuring the OD value of the proliferation liquid at 660nm by using bifidobacterium and lactobacillus acidophilus, and measuring the OD value of the proliferation liquid at 600nm by using escherichia coli; and the pH value of the bacterial liquid is measured at room temperature by adopting a PHS-3C type precision pH meter.
The counting method comprises the following steps: the plate counting method is adopted, samples are diluted to a certain dilution degree by sterile water, plates are coated, three plates are coated on each sample, and bacterial colony counting is carried out after culture. The number of bacteria per ml of culture medium is three plate medium colonies total times the dilution factor of the culture medium times 10/3.
Results and analysis: the lactobacillus fermented beverage and fructo-oligosaccharide prepared in the embodiment 1-3 are respectively used for replacing glucose in an MRS culture medium and are used as the only carbon source of the culture medium for carrying out experiments; the culture medium is inoculated with 5% of bifidobacterium, lactobacillus acidophilus and escherichia coli, and the growth amount and the pH value of the culture medium are measured after the culture medium is statically cultured for 16 hours at 37 ℃. The results show that the lactobacillus fermented beverage prepared in the embodiment 1-3 has the effect of remarkably increasing the growth amount of bifidobacterium and lactobacillus acidophilus and has the effect of remarkably inhibiting the growth of escherichia coli.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The lactobacillus fermented beverage for relaxing bowel is characterized by being prepared from the following raw materials in parts by weight: 2-4 parts of fructus cannabis, 2-4 parts of semen cassiae, 2-4 parts of poria cocos, 3-6 parts of lotus leaves, 2-4 parts of chrysanthemum, 2-4 parts of penthorum chinense pursh, 2-4 parts of chimonanthus salicifolius, 15-20 parts of fruits and vegetables, 0.01-0.05 part of compound lactic acid bacteria, 8-10 parts of brown sugar, 0.1-0.5 part of edible essence and 50-70 parts of purified water.
2. The lactic acid bacteria fermented beverage for relaxing bowel according to claim 1, wherein the penthorum chinense pursh is used as a medicine, and the stem of the penthorum chinense pursh has a diameter of 0.4-0.6 cm.
3. The lactobacillus fermented beverage for relaxing bowel according to claim 1, wherein the chimonanthus salicifolius is taken from fresh petiolless leaves of chimonanthus salicifolius trees of 10-30 years old.
4. The lactobacillus fermented beverage for relaxing bowel according to claim 1, wherein the fruits and vegetables comprise one or more of blueberry, grape, apple, pineapple, tomato, black bean, carrot, leek, taro, snow pear and lemon.
5. The lactobacillus fermented beverage for relaxing bowel according to claim 1, wherein the compound lactobacillus is prepared from the following raw materials in parts by weight: 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus plantarum, 2 parts of bifidobacterium lactis, 2 parts of lactobacillus casei and 2 parts of lactobacillus rhamnosus.
6. A preparation method of the lactobacillus fermented beverage for relaxing bowel according to any one of claims 1 to 5, which comprises the following preparation steps:
s1, weighing: weighing the raw materials in parts by weight according to requirements;
s2, ozone cleaning: soaking fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, penthorum chinense pursh, chimonanthus salicifolius and fruit and vegetable parts in flowing water at the temperature of 50-60 ℃ for 3-5 min, and then cleaning the fruits and vegetables for 5-10 min by using an ozone cleaning machine;
s3, crushing: putting fructus cannabis, semen cassiae, poria cocos, lotus leaves, chrysanthemum, chimonanthus salicifolius and fruits and vegetables into a universal crusher, crushing according to the specification of 0.5-1 cm, adding purified water, and stirring uniformly to obtain a mixed material;
s4, lactic acid fermentation: putting the mixed material, the compound lactic acid bacteria, the brown sugar and the purified water into a fermentation kettle, and continuously performing lactic acid fermentation for 6-8 days to obtain a fermentation stock solution;
s5, centrifugation: putting the fermentation stock solution into a horizontal screw centrifuge for coarse separation, and then putting the fermentation stock solution into a disc centrifuge for fine separation to obtain slurry;
s6, extracting penthorum chinense pursh with water: putting the cut penthorum chinense pursh and purified water into a decocting machine, circularly extracting for two times, combining filtrates, transferring to an evaporator, and concentrating to obtain a penthorum chinense pursh water extract;
s7, blending and filling: adding penthorum chinense pursh aqueous extract, edible essence and purified water into the slurry, controlling the temperature of a mixed material system to be 70-80 ℃ until the materials are completely dissolved, and carrying out anaerobic filling to obtain a filled beverage;
s8, sterilization: and (3) putting the filled beverage into a water bath type sterilization pot, continuously sterilizing for 20-40 min at the constant temperature of 105 ℃, and cooling to the normal temperature to obtain the final product.
7. The preparation method of the lactobacillus fermented beverage for relaxing bowel according to claim 6, wherein the temperature of the fermentation kettle in S4 is controlled to be 15-28 ℃.
8. The preparation method of the lactobacillus fermented beverage for relaxing bowel according to claim 6, wherein in S6, the mass ratio of penthorum chinense pursh to purified water is 1: 6; the first-time cyclic extraction of the medicine decocting machine is 0.4-1.2 hours, and the second-time cyclic extraction of the medicine decocting machine is 1.5-2.5 hours.
9. The preparation method of the lactobacillus fermented beverage for relaxing bowel according to claim 6, wherein in S7, magnetic stirring is started during the dissolution process of the material, and the speed of the magnetic stirring is controlled to be 60-120 r/min.
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| CN109549044A (en) * | 2018-12-29 | 2019-04-02 | 深圳合民生物科技有限公司 | A kind of probiotic beverage and preparation method thereof |
| CN111066984A (en) * | 2019-11-21 | 2020-04-28 | 湖南尚道生物科技有限公司 | A compound health beverage with blood replenishing and qi invigorating effects, and its preparation method |
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| CN109549044A (en) * | 2018-12-29 | 2019-04-02 | 深圳合民生物科技有限公司 | A kind of probiotic beverage and preparation method thereof |
| CN111066984A (en) * | 2019-11-21 | 2020-04-28 | 湖南尚道生物科技有限公司 | A compound health beverage with blood replenishing and qi invigorating effects, and its preparation method |
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