CN112772807A - Preparation method of eucommia ulmoides fermented beverage - Google Patents
Preparation method of eucommia ulmoides fermented beverage Download PDFInfo
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- eucommia ulmoides
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 16
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 13
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- UTDFQMAXCUGNJR-UHFFFAOYSA-N aucubin Natural products OCC1OC(Oc2ccoc2C3C(O)CCC3O)C(O)C(O)C1O UTDFQMAXCUGNJR-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 2
- 229940074393 chlorogenic acid Drugs 0.000 description 2
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 2
- 235000001368 chlorogenic acid Nutrition 0.000 description 2
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
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- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
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- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 241000208686 Eucommiaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000001430 anti-depressive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
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- 238000005728 strengthening Methods 0.000 description 1
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- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of fermented beverage production, and particularly relates to a production method of an eucommia ulmoides fermented beverage. The method comprises the following steps: (1) boiling and extracting the washed eucommia leaves and water according to a certain proportion; (2) adding pectinase and cellulase for enzymolysis, and filtering; (3) adding xylo-oligosaccharide and white granulated sugar, sterilizing in a sterilizing pot, and cooling; (4) cooling the obtained fermentation preparation liquid to 30-40 ℃, and inoculating and fermenting to obtain primary fermentation liquid; (5) inoculating 0.5% yeast, and fermenting to obtain Eucommiae cortex fermented beverage. The invention utilizes the eucommia ulmoides leaves to prepare the fermented beverage, has simple preparation method and convenient operation, realizes the full utilization of the effective components in the eucommia ulmoides leaves, can maintain the original nutritional function in the eucommia ulmoides leaf extracting solution, can promote the proliferation and the growth of probiotics, generates other beneficial metabolites and improves the content of the effective components. Has excellent health care function and pharmacological action.
Description
Technical Field
The invention belongs to the technical field of fermented beverage production, and particularly relates to a production method of an eucommia ulmoides fermented beverage.
Background
Probiotics are a general term for a group of active microorganisms that, when ingested in sufficient quantities by a host, improve the balance of the microbial flora in the body and have a positive effect on their health. Eucommia ulmoides (eucommia ulmoides)Eucommia Ulmoides OlivIs deciduous leaf arbor of eucommia of Eucommiaceae, and is a rare or endangered secondary protective plant and a national strategic tree species specific to China. The dried bark of eucommia bark is a rare nourishing medicinal material in China. It is sweet in taste and warm in nature. Has effects in tonifying liver and kidney, strengthening muscle and bone, regulating Chong and ren meridians, and preventing miscarriage. It is listed as the superior in Shen nong Ben Cao Jing. The fresh eucommia leaves have light tea fragrance, and have similar chemical components and physiological functions with eucommia bark and eucommia seeds. Folium Eucommiae contains multiple active substancesSuch as aucubin, geniposide and asperuloside with effects of reducing blood sugar and protecting liver; chlorogenic acid with antibacterial, antiinflammatory and antiaging effects; flavonoid component with antioxidant and antidepressant effects. The eucommia ulmoides leaves have a wide application prospect in the fields of food, health care products, feed additives and the like besides precious medicinal values. Plant fermentation has a long tradition, such as wine, white spirit, beer, vinegar and the like, but the plant fermentation is not a beverage product in a general sense. At present, many scholars research the development of health-care beverages by using leach liquor of eucommia leaves, hawthorn, Chinese dates and the like, however, most health-care beverages only mix the leach liquor of the fresh eucommia leaves with other food raw materials and do not perform fermentation treatment. In the development of eucommia ulmoides drinks, CN107927497A discloses a production method of eucommia ulmoides fermented drinks, so that pharmacological components of eucommia ulmoides are effectively utilized, a plurality of beneficial metabolites are generated, the content of the effective components is improved, the influence of the growth and metabolism of probiotics in fermentation is not considered, the full utilization rate of the effective components is influenced, and the health-care effect of the probiotics is limited.
Disclosure of Invention
The invention provides a preparation method of an eucommia ulmoides fermented beverage, wherein eucommia ulmoides leaves and two probiotics are combined by adopting the method of the invention, and a secondary fermentation process is adopted to prepare the eucommia ulmoides functional fermented beverage with rich nutrient components and high added value. The utilization rate of eucommia ulmoides leaf resources is greatly improved, and various active substances contained in the eucommia ulmoides leaves, such as aucubin, geniposide and asperuloside which have the effects of reducing blood sugar, protecting the liver and the like, are reserved to a large extent; chlorogenic acid with antibacterial, antiinflammatory and antiaging effects; flavonoid components with physiological activities such as oxidation resistance and depression resistance, and the use of xylo-oligosaccharide prebiotics promotes the proliferation of probiotics, regulates intestinal flora, promotes human metabolism and other important functions.
The invention is realized by the following technical scheme:
a preparation method of an eucommia ulmoides fermented beverage comprises the following steps:
(1) mixing the washed eucommia leaves with water in a proportion of 1: 3-4, boiling for 10 min, and leaching at 55-60 ℃ for 2 h to obtain eucommia ulmoides thick pulp;
(2) cooling the eucommia ulmoides thick slurry obtained in the step (1) to 45-50 ℃, adding pectinase and cellulase for enzymolysis for 2-4 h, and filtering to remove filter residues;
(3) adding xylo-oligosaccharide and white granulated sugar into the mixture in the step (2), dissolving the mixture, placing the mixture into a sterilization pot at 121 ℃, and sterilizing the mixture for later use for 20 min;
(4) cooling the sterilized fermentation preparation liquid obtained in the step (3) to 30-40 ℃, inoculating 3-5% of lactobacillus plantarum, and then fermenting at 37 ℃ for 48 hours to obtain primary fermentation liquid;
(5) inoculating 0.5% of yeast into the primary fermentation liquid obtained in the step (4), and fermenting at 30-32 ℃ for 6-8 h to obtain the eucommia ulmoides fermented beverage.
In the preferable step (2), the dosage of the pectinase in the enzymolysis is 0.06% -0.1% of the weight of the eucommia ulmoides concentrated pulp, and the enzyme activity is 3 multiplied by 104u/g; the dosage of the cellulase is 0.1-0.15% of the weight of the eucommia ulmoides thick pulp, and the enzyme activity is 1 multiplied by 104u/g。
Further preferably, the enzymolysis is one-time composite enzymolysis, wherein the dosage of the pectinase is 0.06% -0.1% of the weight of the eucommia concentrated pulp, and the enzyme activity is 3 multiplied by 104u/g, the dosage of the cellulase is 0.1 to 0.15 percent of the weight of the eucommia ulmoides concentrated slurry, and the enzyme activity is 1 multiplied by 104u/g, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-2.5 h. Or the enzymolysis is secondary enzymolysis, namely, the enzymolysis is carried out by pectinase firstly, the dosage of the pectinase is 0.06% -0.1% of the weight of the eucommia concentrated pulp, and the enzyme activity is 3 multiplied by 104u/g, enzymolysis temperature is 48 ℃, enzymolysis time is 1.5 h, enzymolysis is carried out by cellulase, the dosage of the enzymolysis is 0.1-0.15 percent of the weight of the eucommia concentrated slurry, and the enzyme activity is 1 multiplied by 104u/g, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2 h.
Preferably, in the step (3), the dosages of the xylo-oligosaccharide and the white granulated sugar are respectively 5-10% and 8-10%, and the proportions of the xylo-oligosaccharide and the white granulated sugar are calculated by weight percentage of the eucommia ulmoides concentrated slurry.
The method has the advantages that the eucommia leaves and the two probiotics are combined to prepare the eucommia functional fermented beverage with rich nutrient components and high added value, and the high-quality sugar source prebiotic formula is adopted in the method, so that the proliferation of the lactobacillus plantarum can be effectively promoted, the number of viable bacteria in the obtained product is the highest, and the method can play an important role in regulating intestinal flora, promoting human body metabolism and the like. The secondary fermentation process not only greatly improves the utilization rate of the eucommia leaf resource, but also retains the active ingredients to a greater extent.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1:
a preparation method of an eucommia ulmoides fermented beverage comprises the following steps:
(1) mixing the washed fresh folium cortex eucommiae with water in a ratio of 1: 3, boiling for 10 min, and then leaching for 2 h at 55-60 ℃ to obtain eucommia ulmoides concentrated slurry.
(2) Cooling the eucommia ulmoides thick pulp obtained in the step (1) to 50 ℃, and then adding pectinase and cellulase for rechecking enzymolysis, wherein the dosage of the pectinase is 0.1 percent of the weight of the eucommia ulmoides thick pulp, and the enzyme activity is 3 multiplied by 104u/g, the dosage of the cellulase is 0.15 percent of the weight of the eucommia ulmoides concentrated slurry, and the enzyme activity is 1 multiplied by 104u/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 2.5 hours, and filter residue is removed after the enzymolysis is finished.
(3) And (3) adding xylo-oligosaccharide and white granulated sugar to dissolve in the step (2), wherein the dosage of the xylo-oligosaccharide is 10 percent, the dosage of the white granulated sugar is 8 percent, and the proportion of the xylo-oligosaccharide and the white granulated sugar is calculated according to the weight percentage of the eucommia concentrated pulp, and placing the eucommia concentrated pulp in a sterilization pot at 121 ℃ for 20 min for sterilization and standby.
(4) And (4) cooling the sterilized fermentation preparation liquid obtained in the step (3) to 35 ℃, inoculating 3% of lactobacillus plantarum, and then fermenting at 37 ℃ for 48 hours to obtain primary fermentation liquid.
(5) And (4) inoculating 0.5% of yeast into the primary fermentation liquid obtained in the step (4), and fermenting at 30 ℃ for 8 hours to obtain the eucommia ulmoides fermented beverage.
Example 2:
a preparation method of an eucommia ulmoides fermented beverage comprises the following steps:
(1) mixing the washed fresh folium cortex eucommiae with water in a ratio of 1: 4, boiling for 10 min, and then leaching for 2 h at 55-60 ℃ to obtain eucommia ulmoides concentrated slurry.
(2) Cooling the concentrated slurry of eucommia bark obtained in the step (1) to 50 ℃, then adding pectinase and cellulase for step-by-step secondary enzymolysis, namely firstly carrying out enzymolysis by using pectinase, wherein the dosage of the pectinase is 0.06 percent of the weight of the concentrated slurry of eucommia bark, and the enzyme activity is 3 multiplied by 104u/g, enzymolysis temperature is 50 ℃, enzymolysis time is 1.5 h, enzymolysis is carried out by cellulase, the dosage of the enzyme is 0.1-0.15 percent of the weight of the eucommia concentrated slurry, and the enzyme activity is 1 multiplied by 104u/g, the enzymolysis temperature is 48 ℃, the enzymolysis time is 2 hours, and filter residue is removed after the enzymolysis is finished.
(3) And (3) adding xylo-oligosaccharide and white granulated sugar to dissolve in the step (2), wherein the dosage of the xylo-oligosaccharide is 5 percent, the dosage of the white granulated sugar is 10 percent, and the proportion is calculated according to the weight percentage of the eucommia concentrated slurry, and placing the eucommia concentrated slurry in a sterilization pot at 121 ℃ for 20 min for sterilization and standby.
(4) And (4) cooling the sterilized fermentation preparation liquid obtained in the step (3) to 40 ℃, inoculating 3% of lactobacillus plantarum, and then fermenting at 37 ℃ for 48 hours to obtain primary fermentation liquid.
(5) And (4) inoculating 0.5% of yeast into the primary fermentation liquid obtained in the step (4), and fermenting at 32 ℃ for 6 hours to obtain the eucommia ulmoides fermented beverage.
Claims (5)
1. The preparation method of the eucommia ulmoides fermented beverage is characterized by comprising the following steps of:
(1) mixing the washed eucommia leaves with water in a proportion of 1: 3-4, boiling for 10 min, and leaching at 55-60 ℃ for 2 h to obtain eucommia ulmoides thick pulp;
(2) cooling the eucommia ulmoides thick slurry obtained in the step (1) to 45-50 ℃, adding pectinase and cellulase for enzymolysis for 2-4 h, and filtering to remove filter residues;
(3) adding xylo-oligosaccharide and white granulated sugar into the mixture in the step (2), dissolving the mixture, placing the mixture into a sterilization pot at 121 ℃, and sterilizing the mixture for later use for 20 min;
(4) cooling the sterilized fermentation preparation liquid obtained in the step (3) to 30-40 ℃, inoculating 3-5% of lactobacillus plantarum, and then fermenting at 37 ℃ for 48 hours to obtain primary fermentation liquid;
(5) inoculating 0.5% of yeast into the primary fermentation liquid obtained in the step (4), and fermenting at 30-32 ℃ for 6-8 h to obtain the eucommia ulmoides fermented beverage.
2. The method for preparing eucommia ulmoides fermented beverage according to claim 1, wherein in the step (2), the amount of pectinase used in the enzymolysis is 0.06% -0.1% of the weight of the eucommia ulmoides concentrated slurry, and the enzyme activity is 3 x 104u/g; the dosage of the cellulase is 0.1-0.15% of the weight of the eucommia ulmoides thick pulp, and the enzyme activity is 1 multiplied by 104u/g。
3. The method for preparing eucommia ulmoides fermented beverage according to claim 2, wherein the enzymolysis is one-time composite enzymolysis, wherein the dosage of pectinase is 0.06% -0.1% of the weight of the eucommia ulmoides concentrated slurry, and the enzyme activity is 3 x 104u/g, the dosage of the cellulase is 0.1 to 0.15 percent of the weight of the eucommia ulmoides concentrated slurry, and the enzyme activity is 1 multiplied by 104u/g, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-2.5 h.
4. The method for preparing eucommia ulmoides fermented beverage according to claim 2, wherein the enzymolysis is a secondary enzymolysis, that is, the enzymolysis is performed by pectinase firstly, the dosage of the pectinase is 0.06% -0.1% of the weight of the eucommia ulmoides concentrated slurry, and the enzyme activity is 3 x 104u/g, enzymolysis temperature is 48 ℃, enzymolysis time is 1.5 h, enzymolysis is carried out by cellulase, the dosage of the enzymolysis is 0.1-0.15 percent of the weight of the eucommia concentrated slurry, and the enzyme activity is 1 multiplied by 104u/g, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2 h.
5. The preparation method of the eucommia ulmoides fermented beverage as claimed in claim 1, wherein in the step (3), the amounts of the xylooligosaccharide and the white granulated sugar are 5-10% and 8-10% respectively, and the proportions of the xylooligosaccharide and the white granulated sugar are calculated by weight percentage of the eucommia ulmoides concentrated slurry.
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| JP7379806B1 (en) | 2023-03-03 | 2023-11-15 | ポッカサッポロフード＆ビバレッジ株式会社 | beverage composition |
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