CN114009764A - Fermentation preparation method of rhizoma polygonati - Google Patents
Fermentation preparation method of rhizoma polygonati Download PDFInfo
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- CN114009764A CN114009764A CN202111315266.1A CN202111315266A CN114009764A CN 114009764 A CN114009764 A CN 114009764A CN 202111315266 A CN202111315266 A CN 202111315266A CN 114009764 A CN114009764 A CN 114009764A
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Classifications
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- 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
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
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- 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
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- 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
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- 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
- A23V2400/123—Bulgaricus
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention relates to the technical field of functional food preparation, in particular to a method for preparing rhizoma polygonati by fermentation, which comprises the following steps: step 1, grinding rhizoma polygonati, platycodon grandiflorum, tea leaves and water to obtain mixed pulp; step 2, mixing the slurry, and carrying out enzymolysis to obtain an enzymolysis liquid; step 3, adding mixed zymophyte into the enzymolysis liquid, and fermenting to obtain fermentation liquid; and 4, carrying out vacuum freeze drying on the obtained fermentation liquor to obtain powder, thus obtaining the sealwort fermentation extract. The invention has the beneficial effects that: the toxicity of rhizoma polygonati is removed through the combined use of fermentation and tea, the effects of tonifying kidney, replenishing vital essence, enhancing immunity and resisting aging are enhanced through the combination of platycodon grandiflorum and rhizoma polygonati, the special taste of the traditional Chinese medicine can be improved through fermentation, and the tea can also neutralize the irritant taste of rhizoma polygonati and bring tea fragrance. The platycodon grandiflorum and the tea have natural antibacterial properties, and the combined antibacterial properties of the platycodon grandiflorum and the tea have complementarity, so that the obtained composition has a longer shelf life.
Description
Technical Field
The invention relates to the technical field of functional food preparation, in particular to a method for preparing polygonatum sibiricum through fermentation.
Background
Sealwort (Polygonatum sibiricum), also known as: rhizoma Polygonati, herba Elsholtziae Penduliforare, rhizoma Gynurae Divaricatae, rhizoma Zingiberis recens, and radix Codonopsis Lanceolatae; belongs to Liliaceae, and comprises rhizome of Polygonatum kingianum, Polygonatum sibiricum or Polygonatum cyrtonema, with transverse-running rhizome, cylindrical shape, and enlarged nodule, and has no stem. Is a traditional Chinese medicinal material in China. In ancient health preserving home eyes, rhizoma polygonati is a magic life prolonging product, is a plant used as both medicine and food, and has the functions of tonifying spleen, moistening lung and promoting fluid production; meanwhile, the sealwort has the health-care functions of regulating blood sugar, blood fat, immunity, fatigue resistance, senility delay and the like. Can also be used for treating dizziness caused by deficiency of kidney essence, soreness and weakness of waist and knees, early white beard and hair, diabetes and the like, and is a valuable traditional Chinese medicine. The existing methods mostly use rhizoma polygonati to soak wine and tea, and the nutritive value of the method is not fully utilized. And rhizoma polygonati has a numb taste and a poor mouthfeel when taken.
Chinese patent publication No. CN108042709A discloses a processing method of steamed rhizoma Polygonati, which is characterized in that rhizoma Polygonati is steamed by six times of steaming and six times of drying, but the loss of rhizoma Polygonati polysaccharide is obvious due to more times of steaming, and the active ingredients are easily damaged due to high temperature in the processing process.
Platycodon grandiflorum (Platycodon grandiflorus) is a traditional common Chinese medicinal material in China, is used as both medicine and food, and has the functions of ventilating the lung, eliminating phlegm, relieving sore throat and the like. The tea has the functions of clearing away heat and toxic materials and degrading harmful substances, contains protein, amino acid, fat, carbohydrate, vitamins, mineral substances and the like which are all necessary nutrient components for human bodies, and is helpful for exerting and enhancing the curative effect of the medicine and facilitating the dissolution and absorption of the medicine when being matched with the tea. The tea also contains tea polyphenol which has strong antioxidation, can effectively prevent food from putrefaction and can eliminate peculiar smell.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a fermentation preparation method of rhizoma polygonati, which reduces the loss of bioactive components of rhizoma polygonati and has good taste.
The technical scheme provided by the invention is as follows: provides a method for preparing rhizoma polygonati by fermentation, which comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8-10: 1-3: 1-3: 2-3, crushing by using an ultrafine crusher, and boiling to obtain mixed slurry;
step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution;
and 3, adding 1-2% of fructo-oligosaccharide and 1-2% of mixed fermentation bacteria in percentage by mass into the enzymatic hydrolysate, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 1-2 parts of lactobacillus acidophilus, 1-2 parts of lactobacillus bulgaricus and 2-3 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor to obtain powder, thus obtaining the sealwort fermentation extract.
The invention has the beneficial effects that: in the fermentation preparation method of rhizoma polygonati, the rhizoma polygonati and other raw materials are subjected to superfine grinding, enzymolysis and fermentation treatment without multiple high-temperature processing, and effective components are retained to the maximum extent. And after being decomposed, the raw materials can fully release the effective components of the raw materials, so that the extraction efficiency of the functional components is improved, and the absorption of the functional components by a human body is facilitated.
The invention takes sealwort as the main material, and further combines with balloonflower root and tea, and removes the toxicity of sealwort by the combination of the tea and the fermentation step. The special peculiar smell of the traditional Chinese medicine can be improved by fermentation, and the tea can also neutralize the pungent taste of the rhizoma polygonati and bring tea fragrance. The sealwort fermentation extract obtained by the invention has tea fragrance, no numb taste and good taste.
The rhizoma polygonati product obtained by the invention takes rhizoma polygonati as a main material and platycodon grandiflorum and tea as auxiliary materials, and has the effects of relieving cough and reducing sputum, descending qi, eliminating stuffiness and benefiting chest, nourishing yin and moistening lung and the like. The product is edible for the public, and is particularly suitable for workers in the lung injury industries such as mine, cement, chemical industry and the like. The rhizoma polygonati product obtained by the invention is not added with any chemical synthetic additive, has no side effect, can resist oxidation, nourish liver, tonify kidney, moisten lung, improve cell activity and enhance immune function, thereby achieving the function of preventing and treating respiratory diseases such as aspiration pneumonia, allergic pneumonia and the like.
In the method for preparing polygonatum sibiricum by fermentation, no chemical synthesis components such as preservative are added, the fermentation product can inhibit the growth of harmful microorganisms, and simultaneously decompose substances generated by the harmful microorganisms, thereby prolonging the quality guarantee period. Further, the platycodon grandiflorum and the tea have natural antibacterial properties, and the combined antibacterial properties of the platycodon grandiflorum and the tea have complementarity, so that the obtained composition has a longer shelf life.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The invention provides a method for preparing polygonatum sibiricum by fermentation, which comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8-10: 1-3: 1-3: 2-3, crushing by using an ultrafine crusher, and boiling to obtain mixed slurry;
step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution;
and 3, adding 1-2% of fructo-oligosaccharide and 1-2% of mixed fermentation bacteria in percentage by mass into the enzymatic hydrolysate, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 1-2 parts of lactobacillus acidophilus, 1-2 parts of lactobacillus bulgaricus and 2-3 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor to obtain powder, thus obtaining the sealwort fermentation extract.
As can be seen from the above description, the beneficial effects of the invention are as follows:
the platycodon grandiflorum is a traditional common Chinese medicinal material in China, has the functions of eliminating phlegm, relieving sore throat, tonifying qi and blood, benefiting the five internal organs and the intestines, nourishing blood, expelling pus, removing lung heat, promoting cough, and the like, and can be used as both medicine and food. The platycodon grandiflorum polysaccharide is one of main active ingredients of platycodon grandiflorum. Modern pharmacological studies find that platycodon grandiflorum polysaccharide has various biological activities, such as immunoregulation, anti-tumor, anti-oxidation, phlegm removal, inflammation elimination, liver protection, aging resistance, organism immunity enhancement, insulin improvement and the like. The platycodon grandiflorum polysaccharide also has an antibacterial effect, and researches show that the platycodon grandiflorum polysaccharide has a strong inhibitory effect on staphylococcus aureus, escherichia coli, salmonella, bacillus subtilis, aspergillus niger and the like, and has strong antibacterial activity.
The tea contains tea polyphenols, amino acids, caffeine, etc. Experiments show that the tea water has a neutralizing effect on irritant mucus in rhizoma polygonati, and the effective component of the tea water may be tea polyphenol. The tea and the rhizoma polygonati are used together, so that the stimulating taste of the raw rhizoma polygonati can be effectively removed. The tea also contains a large amount of amino acids, but the existing tea beverage is obtained by soaking tea, the tea contains about 20-30% of protein, most of the protein is insoluble in water, and 90% of the tea protein and other effective components cannot be dissolved out and are wasted. The superfine grinding and enzymolysis of the invention improve the extraction rate and the hydrolysis degree of the active ingredients of the sealwort, the platycodon grandiflorum and the tea raw materials, in particular the dissolution of tea protein in the tea raw materials.
The fermentation preparation method of the sealwort adopts raw materials such as superfine grinding, enzymolysis and fermentation treatment of the sealwort and the like, does not carry out high-temperature processing for many times, and retains effective components to the maximum extent. And after being decomposed, the raw materials can fully release the effective components of the raw materials, so that the extraction efficiency of the functional components is improved, and the absorption of the functional components by a human body is facilitated.
The rhizoma polygonati product obtained by the invention takes rhizoma polygonati as a main material and platycodon grandiflorum and tea as auxiliary materials, and has the effects of relieving cough and reducing sputum, descending qi, eliminating stuffiness and benefiting chest, nourishing yin and moistening lung and the like. The product is edible for the public, and is particularly suitable for workers in the lung injury industries such as mine, cement, chemical industry and the like. The rhizoma polygonati product obtained by the invention is not added with any chemical synthetic additive, has no side effect, can resist oxidation, nourish liver, tonify kidney, moisten lung, improve cell activity and enhance immune function, thereby achieving the function of preventing and treating respiratory diseases such as aspiration pneumonia, allergic pneumonia and the like.
In the method for preparing polygonatum sibiricum by fermentation, no chemical synthesis components such as preservative are added, the fermentation product can inhibit the growth of harmful microorganisms, and simultaneously decompose substances generated by the harmful microorganisms, thereby prolonging the quality guarantee period. Further, the platycodon grandiflorum and the tea have natural antibacterial properties, and the combined antibacterial properties of the platycodon grandiflorum and the tea have complementarity, so that the obtained composition has a longer shelf life.
Preferably, in the above method for preparing polygonatum sibiricum by fermentation, the step 1 specifically comprises: mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8: 1.5: 1.5: 3, crushing the mixture to 50 to 100 mu m by using an ultrafine crusher, and then boiling the mixture for 1 to 2 minutes to obtain mixed slurry.
Preferably, in the above method for preparing polygonatum sibiricum by fermentation, the addition ratios of amylase, neutral protease and cellulase in step 2 are respectively as follows: 1-2g/L, 1-2g/L and 2-3 g/L.
Preferably, in the above method for preparing polygonatum sibiricum by fermentation, the enzymolysis in step 2 specifically comprises: degrading at 30-40 deg.C and pH of 5-6 under the assistance of ultrasonic wave for 50 min.
Preferably, in the above method for preparing polygonatum kingianum by fermentation, step 2 further includes; the obtained enzymolysis liquid is pasteurized at 65-70 deg.C for 20-30 min.
Preferably, in the above method for preparing polygonatum kingianum by fermentation, the tea leaves are black tea, green tea, longjing tea, oolong tea or puer tea.
Preferably, in the above method for preparing polygonatum sibiricum by fermentation, the step 4 specifically comprises: vacuum freeze drying the obtained fermentation liquid at-18 deg.C to-35 deg.C under vacuum degree of 20-30 Pa to obtain rhizoma Polygonati fermentation extract.
Preferably, the fermentation preparation method of polygonatum comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8: 1.5: 1.5: 3, crushing the mixture to 50 to 100 mu m by using an ultrafine crusher, and then boiling the mixture for 1 to 2 minutes to obtain mixed slurry. The ultrafine grinder can be a cutting type wet ultrafine grinder;
step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution; the addition proportions of the amylase, the neutral protease and the cellulase are respectively as follows: 2g/L, 2g/L and 3 g/L; the enzymolysis specifically comprises the following steps: degrading for 50min at 30-40 deg.C and pH of 5-6 under the assistance of ultrasonic wave;
and 3, adding 2 percent of fructo-oligosaccharide and 2 percent of mixed fermentation bacteria in percentage by mass into the enzymolysis liquid, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus bulgaricus and 3 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor to obtain powder, thus obtaining the sealwort fermentation extract.
Example 1
A method for preparing rhizoma polygonati by fermentation comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 9: 1: 1: 2, crushing the mixture to 80 microns by using an ultrafine crusher, and then boiling the mixture for 1.5 minutes to obtain mixed slurry, wherein the tea leaves are green tea; the ultrafine grinder is a cutting type wet ultrafine grinder.
Step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution; the addition proportions of the amylase, the neutral protease and the cellulase are respectively as follows: 2g/L, 2g/L and 3 g/L. The enzymolysis specifically comprises the following steps: degrading at 30-40 deg.C and pH of 5-6 under the assistance of ultrasonic wave for 50 min. The obtained enzymolysis liquid is pasteurized at 65-70 deg.C for 25 min.
And 3, adding fructo-oligosaccharide and mixed fermentation bacteria with the mass percent of 1.5% into the enzymolysis liquid, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus bulgaricus and 3 parts of microzyme, so that the concentration of the inoculated mixed fermentation strain is 5 multiplied by 106CFU/ml, fermenting at 30-35 deg.C for 24 hr to obtain fermentation liquid;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor at the temperature of-25 ℃ and under the vacuum degree of 25Pa to obtain the sealwort fermentation extract.
Example 2
A method for preparing rhizoma polygonati by fermentation comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 10: 3: 3: 3, pulverizing to 50 μm with an ultrafine pulverizer, and boiling for 1 minute to obtain a mixed slurry. The tea is green tea.
Step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution; the addition proportions of the amylase, the neutral protease and the cellulase are respectively as follows: 1g/L, 1g/L and 2 g/L. The enzymolysis specifically comprises the following steps: degrading for 50min at 30 deg.C and pH of 5 under the assistance of ultrasonic wave. The obtained enzymolysis liquid is pasteurized at 65 deg.C for 20 min.
And 3, adding 1 percent of fructo-oligosaccharide and 1 percent of mixed fermentation bacteria in percentage by mass into the enzymolysis liquid, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 1 part of lactobacillus acidophilus, 1 part of lactobacillus bulgaricus and 2 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor at the temperature of between 18 ℃ below zero and 35 ℃ below zero under the vacuum degree of 20 to 30Pa to obtain the sealwort fermentation extract.
Example 3
A method for preparing rhizoma polygonati by fermentation comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8: 1.5: 1.5: 3, pulverizing to 100 μm with an ultrafine pulverizer, and boiling for 2 minutes to obtain a mixed slurry. The tea is green tea.
Step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution; the addition proportions of the amylase, the neutral protease and the cellulase are respectively as follows: 2g/L, 2g/L and 3 g/L. The enzymolysis specifically comprises the following steps: degrading for 50min at 40 deg.C and pH of 6 under the assistance of ultrasonic wave. The obtained enzymolysis liquid is pasteurized at 70 deg.C for 30 min.
And 3, adding 2 percent of fructo-oligosaccharide and 2 percent of mixed fermentation bacteria in percentage by mass into the enzymolysis liquid, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus bulgaricus and 3 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor at the temperature of-35 ℃ and the vacuum degree of 30Pa to obtain the sealwort fermentation extract.
Comparative example 1
The same as the fermentation preparation method of polygonatum sibiricum in embodiment 3, only polygonatum sibiricum, platycodon grandiflorum, tea and water are mixed according to the mass ratio of 8: 1.5: 1.5: 3, changing into: 8: 0: 0: 3. preparing a sealwort fermentation extract.
Comparative example 2
The same as the fermentation preparation method of polygonatum sibiricum in embodiment 3, only polygonatum sibiricum, platycodon grandiflorum, tea and water are mixed according to the mass ratio of 8: 1.5: 1.5: 3, changing into: 8: 1.5: 0: 3. preparing a sealwort fermentation extract.
Comparative example 3
The same as the fermentation preparation method of polygonatum sibiricum in embodiment 3, only polygonatum sibiricum, platycodon grandiflorum, tea and water are mixed according to the mass ratio of 8: 1.5: 1.5: 3, changing into: 8: 0: 1.5: 3. preparing a sealwort fermentation extract.
Comparative example 4
The same as the fermentation preparation method of polygonatum sibiricum in embodiment 3, only polygonatum sibiricum, platycodon grandiflorum, tea and water are mixed according to the mass ratio of 8: 1.5: 1.5: 3, changing into: 8: 3: 0: 3. preparing a sealwort fermentation extract.
Comparative example 5
The same as the fermentation preparation method of polygonatum sibiricum in embodiment 3, only polygonatum sibiricum, platycodon grandiflorum, tea and water are mixed according to the mass ratio of 8: 1.5: 1.5: 3, changing into: 8: 4: 3: 3. preparing a sealwort fermentation extract.
The sealwort fermentation extracts of examples 1-3 and comparative examples 1-5 which are produced and prepared simultaneously are stored under the same condition, a sample is taken every three days, whether the number of the contained bacteria exceeds the standard or not is detected, and the shelf life of the sealwort fermentation extract is recorded.
The test results are shown in table 1.
TABLE 1
As can be seen from table 1 above, both platycodon grandiflorum and tea leaves have natural antibacterial properties, but as can be seen from comparative examples 1 to 5, the effect of simply adding one of them is not obvious, and as can be seen from examples 1 to 3, the combined antibacterial effects of them are obviously complementary, so that the sealwort fermentation extract prepared by the sealwort fermentation preparation method provided by the invention has a longer shelf life.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (8)
1. A method for preparing rhizoma polygonati through fermentation is characterized by comprising the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8-10: 1-3: 1-3: 2-3, crushing by using an ultrafine crusher, and boiling to obtain mixed slurry;
step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution;
and 3, adding 1-2% of fructo-oligosaccharide and 1-2% of mixed fermentation bacteria in percentage by mass into the enzymatic hydrolysate, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 1-2 parts of lactobacillus acidophilus, 1-2 parts of lactobacillus bulgaricus and 2-3 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor to obtain powder, thus obtaining the sealwort fermentation extract.
2. The method for preparing rhizoma polygonati through fermentation according to claim 1, wherein the step 1 specifically comprises the following steps: mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8: 1.5: 1.5: 3, crushing the mixture to 50 to 100 mu m by using an ultrafine crusher, and then boiling the mixture for 1 to 2 minutes to obtain mixed slurry.
3. The method for preparing rhizoma Polygonati by fermentation according to claim 1, wherein the addition ratio of amylase, neutral protease and cellulase in step 2 is respectively: 1-2g/L, 1-2g/L and 2-3 g/L.
4. The method for preparing rhizoma polygonati through fermentation according to claim 1, wherein the enzymatic hydrolysis in the step 2 specifically comprises: degrading at 30-40 deg.C and pH of 5-6 under the assistance of ultrasonic wave for 50 min.
5. The method for preparing rhizoma polygonati through fermentation according to claim 1, wherein the step 2 further comprises; the obtained enzymolysis liquid is pasteurized at 65-70 deg.C for 20-30 min.
6. The method for preparing rhizoma Polygonati by fermentation according to claim 1, wherein the tea is black tea, green tea, Longjing tea, oolong tea or Pu her tea.
7. The method for preparing rhizoma polygonati through fermentation according to claim 1, wherein the step 4 specifically comprises: vacuum freeze drying the obtained fermentation liquid at-18 deg.C to-35 deg.C under vacuum degree of 20-30 Pa to obtain rhizoma Polygonati fermentation extract.
8. The method for preparing rhizoma polygonati through fermentation according to claim 1, which specifically comprises the following steps:
step 1, mixing rhizoma polygonati, platycodon grandiflorum, tea leaves and water according to a mass ratio of 8: 1.5: 1.5: 3, crushing the mixture to 50-100 microns by using an ultrafine crusher, and then boiling the mixture for 1-2 minutes to obtain mixed slurry;
step 2, adding amylase, neutral protease and cellulase into the mixed slurry, and carrying out enzymolysis to obtain an enzymolysis solution; the addition proportions of the amylase, the neutral protease and the cellulase are respectively as follows: 2g/L, 2g/L and 3 g/L; the enzymolysis specifically comprises the following steps: degrading for 50min at 30-40 deg.C and pH of 5-6 under the assistance of ultrasonic wave;
and 3, adding 2 percent of fructo-oligosaccharide and 2 percent of mixed fermentation bacteria in percentage by mass into the enzymolysis liquid, wherein the mixed fermentation bacteria comprise the following strains in parts by weight: fermenting 2 parts of lactobacillus acidophilus, 2 parts of lactobacillus bulgaricus and 3 parts of yeast at 30-35 ℃ for 24-36 hours to obtain fermentation liquor;
and 4, carrying out vacuum freeze drying on the obtained fermentation liquor to obtain powder, thus obtaining the sealwort fermentation extract.
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