Lotus leaf biological beverage and preparation method thereof

Abstract

The invention relates to a preparation method of a lotus leaf biological beverage. The preparation method comprises the following steps: 1) preparing 50-60 parts by weight of lotus leaf powder; 20-30 parts of Chinese wolfberry juice; uniformly mixing 20-30 parts of grape skin to obtain a mixed raw material; 2) inoculating the mixed raw material with lotus leaf lyophyllum commune bacteria and antrodia camphorata bacteria, and fermenting for 20-30 hours to obtain fermentation liquor; 3) after the fermentation is finished, filtering the fermentation liquid, and sterilizing the filtrate; and 4) adding bioactive peptide into the sterilized filtrate, and then sequentially performing homogenization and low-temperature drying treatment to obtain the lotus leaf biological beverage. The release efficiency of active ingredients in the lotus leaves can be remarkably improved through composite strain synergistic fermentation and an ultrasonic-assisted technology, so that the overall efficacy of the product is improved; meanwhile, through compounding of multiple raw materials and addition of natural components, the bitter taste of the lotus leaves is successfully improved, the unique flower and fruit fragrance is formed, and the palatability of the product is improved.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, and in particular to a lotus leaf bio-beverage and its preparation method. Background Technology

[0002] Lotus leaves are the dried leaves of the lotus plant (Nelumbo nucifera), a member of the Nymphaeaceae family. They possess the effects of clearing heat and dampness, promoting the upward movement of Yang energy, cooling the blood, and stopping bleeding. The Compendium of Materia Medica records that lotus leaves can "generate vital energy, benefit the spleen and stomach, astringe essence, disperse blood stasis, clear edema, carbuncles, and promote the eruption of smallpox. It treats hematemesis, hemoptysis, epistaxis, hematochezia, hematuria, metrorrhagia, postpartum lochia, and traumatic bleeding." Lotus leaves have been widely used as a food and medicine ingredient since ancient times. They contain abundant lotus leaf alkaloids, polysaccharides, proanthocyanidins, and other active ingredients, which have significant antioxidant, lipid-lowering, and weight-loss health benefits.

[0003] However, traditional extraction methods for lotus leaves often result in low release efficiency of active ingredients, and the bitter taste of lotus leaves themselves limits their further application in the food industry. Therefore, exploring a highly efficient and environmentally friendly technology (resource utilization of food processing waste) for extracting active ingredients from lotus leaves and improving their taste is particularly urgent. Summary of the Invention

[0004] In view of the prominent problems of low release efficiency of active ingredients in lotus leaves and bitter taste in existing technologies, this invention aims to provide a lotus leaf bio-beverage and its preparation method that effectively improves the release efficiency of active ingredients in lotus leaves through the synergistic effect of compound microbial strains, while significantly improving the taste of the product.

[0005] To achieve the above objectives, the inventors provide a method for preparing a lotus leaf bio-beverage, which includes the following steps:

[0006] 1) Mix the components thoroughly according to the following weight proportions to obtain the mixed raw material;

[0007] 50-60 parts lotus leaf powder;

[0008] 20-30 servings of goji berry juice;

[0009] 20-30 portions of grape skins;

[0010] 2) The mixed raw materials are inoculated with *Agaricus nigra* and *Antrodia camphorata* at 30-40℃, and then fermented for 20-30 hours at 20-30℃, 35-50% humidity, and with ultrasonic assistance to obtain a fermentation broth; the mass of *Agaricus nigra* inoculated is 2%-4% of the mass of the mixed raw materials; the mass of *Antrodia camphorata* is 1%-3% of the mass of the mixed raw materials.

[0011] 3) After fermentation, the fermentation liquid is first filtered, and then the filtrate is sterilized.

[0012] 4) Add bioactive peptides to the sterilized filtrate, wherein the mass of the added bioactive peptides is 0.1%-2% of the mass of the filtrate; then perform homogenization and low-temperature drying treatment in sequence to obtain the lotus leaf bio-beverage.

[0013] This invention employs the above-described preparation method to form a compound fermentation system consisting of lotus leaves, wolfberry juice, and grape skins. The grape skins, being the waste residue after grape juicing, are added for co-fermentation, which not only enhances the product's antioxidant capacity but also imparts the additional benefit of improving iron overload.

[0014] This invention employs the above-mentioned scheme, combining medicinal and edible ingredients such as wolfberry with food byproducts such as grape juice residue to construct a multi-ingredient compound fermentation system. The addition of these ingredients not only neutralizes the cold nature of lotus leaves but also supplements the source of fermentable sugars (C) by adding grape pomace (grape juice processing filtration waste). Furthermore, these components can effectively improve the bitter taste of the product, making it more mellow and sweet.

[0015] A complex microbial community of Antrodia camphorata and Agaricus nematodes was introduced into the fermentation process. These two species can produce a synergistic effect during fermentation, effectively promoting the release of active ingredients in lotus leaves and improving the extraction efficiency of active ingredients in lotus leaves.

[0016] Meanwhile, the fermentation process incorporates ultrasonic-assisted technology (frequency range 20kHz-22kHz), which accelerates the fermentation process through the physical action of ultrasound, shortening the fermentation cycle to 20-30 hours.

[0017] During fermentation, precise control of fermentation conditions, such as temperature and humidity, is crucial to improve the dissolution rate of active ingredients such as flavonoids and polysaccharides.

[0018] Through precise control of the fermentation process, the core active ingredients such as lotus leaf alkaloids, polysaccharides, and proanthocyanidins are selectively enriched.

[0019] Furthermore, the mixed raw materials obtained in step 1) also include the following components in parts by weight: 5-10 parts passion fruit peel.

[0020] Furthermore, the mixed raw materials obtained in step 1) also include the following components in parts by weight: 5-10 parts lemongrass.

[0021] By adding passion fruit peel (waste from passion fruit jam and pulp processing) and lemongrass natural ingredients, the taste of lotus leaf bio-beverage is further improved, reducing the bitterness of the product while enhancing its sweet taste.

[0022] Furthermore, before step 1), the lotus leaf powder is pretreated, specifically including: first washing the lotus leaves, crushing and pulping them, enzymatically hydrolyzing to remove astringency, filtering and drying them, and then pulverizing them through a 40-100 mesh sieve.

[0023] Furthermore, the enzymatic hydrolysis de-astringency operation includes: adding pectinase and tanninase to the crushed and pulped lotus leaf pulp at a temperature of 30-40℃ and a humidity of 35-50%; the mass ratio of lotus leaves to water in the lotus leaf pulp is 1:0.5, the mass of pectinase added is 0.1-0.2% of the mass of the lotus leaf pulp, the mass of tanninase added is 0.1-0.15% of the mass of the lotus leaf pulp, and the enzymatic hydrolysis is carried out for 1-1.5 hours.

[0024] Furthermore, in step 2), the pH value of the fermentation broth is controlled to be 6.4-6.5 during the fermentation process. The pH value of the fermentation broth is adjusted by citric acid so that the fermentation broth ferments under acidic conditions.

[0025] Furthermore, during the fermentation process in step 2), the temperature of the fermentation broth is controlled at 20-25℃ for the first 1-15 hours and at 25-30℃ for the first 16-30 hours. By precisely controlling the fermentation conditions, the dissolution rate of active ingredients such as flavonoids and polysaccharides in the fermentation broth can be improved.

[0026] Furthermore, during the fermentation process in step 2), the ultrasonic power is 20-22 kHz, and the intensity is 80 W / L. The physical action of ultrasound accelerates the fermentation process and shortens the fermentation cycle to 20-32 hours.

[0027] Furthermore, in step 4), a high-pressure homogenizer is used to perform homogenization at 4-25℃ and 20-25MPa.

[0028] The present invention also provides a lotus leaf bio-beverage, which is prepared by the above-described preparation method.

[0029] Unlike existing technologies, the above technical solution has the following advantages:

[0030] 1. Significantly improves the release efficiency of active ingredients: This invention, through the synergistic fermentation of compound microorganisms and ultrasound-assisted technology, can significantly improve the release efficiency of active ingredients in lotus leaves, thereby enhancing the overall efficacy of the product.

[0031] 2. Improved taste and unique flavor: Through the compounding of multiple raw materials and the addition of natural ingredients, this invention successfully improves the bitter taste of lotus leaves, forms a unique floral and fruity aroma, and improves the palatability of the product.

[0032] 3. Expanding the target audience: By neutralizing the cold nature of lotus leaves and improving the taste, this invention allows more people who were previously unable to consume lotus leaf products due to their constitution or taste preferences to enjoy its health benefits.

[0033] 4. Improve resource utilization and reduce production costs: By using food scraps and other waste resources as one of the fermentation raw materials, this invention not only improves resource utilization but also effectively reduces production costs. Detailed Implementation

[0034] To explain in detail the technical content, structural features, objectives, and effects of the technical solution, the following detailed description is provided in conjunction with specific embodiments.

[0035] Before making lotus leaf bio-beverages, the lotus leaf powder is pre-treated. The pre-treatment methods for lotus leaf powder include: washing the lotus leaves, crushing and pulping them, enzymatically hydrolyzing to remove astringency, filtering and drying them, and then pulverizing them through a 40-100 mesh sieve.

[0036] The enzymatic hydrolysis for removing astringency includes: adding pectinase and tanninase to crushed and pulped lotus leaf pulp at a temperature of 30-40℃ and a humidity of 35-50%; the mass ratio of lotus leaf to water in the lotus leaf pulp is 1:0.5; the mass of pectinase added is 0.1-0.2% of the mass of the lotus leaf pulp; the mass of tanninase added is 0.1-0.15% of the mass of the lotus leaf pulp; and the enzymatic hydrolysis is carried out for 1-1.5 hours.

[0037] In a specific enzymatic hydrolysis for removing astringency, the specific operation is as follows: at a temperature of 32-36℃ and a humidity of 35-40%, pectinase and tanninase are added to the crushed and pulped lotus leaf pulp; the mass ratio of lotus leaf to water in the lotus leaf pulp is 1:0.5, the added mass of pectinase is 0.15% of the mass of the lotus leaf pulp, the added mass of tanninase is 0.12% of the mass of the lotus leaf pulp, and the enzymatic hydrolysis is carried out for 1.5 hours.

[0038] Example 1

[0039] A method for preparing a lotus leaf bio-beverage includes the following steps:

[0040] 1) Mix the components thoroughly according to the following weight proportions to obtain the mixed raw material;

[0041] 50 portions of pretreated lotus leaf powder;

[0042] 22 servings of goji berry juice;

[0043] 20 portions of grape skins;

[0044] 2) The mixed raw materials were inoculated with *Agaricus nigra* and *Antrodia camphorata* at 30-40℃, and then fermented for 25 hours at 20℃, 35% humidity, and pH 6.4-6.5 (the pH of the fermentation broth was adjusted by citric acid) with ultrasonic assistance. The ultrasonic power was 20-22kHz and the intensity was 80W / L. The temperature of the fermentation broth was controlled at 20-25℃ for the first 1-15 hours and at 25-30℃ for the next 16-25 hours to obtain the fermentation broth. The mass of *Agaricus nigra* inoculated was 2% of the mass of the mixed raw materials; the mass of *Antrodia camphorata* inoculated was 2% of the mass of the mixed raw materials.

[0045] 3) After fermentation, the fermentation liquid is first filtered, and then the filtrate is sterilized.

[0046] 4) Add bioactive peptides to the sterilized filtrate, wherein the mass of the added bioactive peptides is 0.1% of the mass of the filtrate; first, homogenize the filtrate using a high-pressure homogenizer at 4°C and 22MPa, and then perform low-temperature drying to obtain the lotus leaf bio-beverage.

[0047] Example 2

[0048] A method for preparing a lotus leaf bio-beverage includes the following steps:

[0049] 1) Mix the components thoroughly according to the following weight proportions to obtain the mixed raw material;

[0050] 55 portions of pretreated lotus leaf powder;

[0051] 28 servings of goji berry juice;

[0052] 30 portions of grape skins;

[0053] 2) The mixed raw materials were inoculated with *Agaricus nigra* and *Antrodia camphorata* at 30-40℃, and then fermented for 25 hours at 30℃, 50% humidity, pH 6.4-6.5, with ultrasonic assistance. The ultrasonic power was 20-22 kHz and the intensity was 80 W / L. The temperature of the fermentation broth was controlled at 20-25℃ for the first 1-15 hours and at 25-30℃ for the next 16-25 hours to obtain the fermentation broth. The mass of *Agaricus nigra* inoculated was 4% of the mass of the mixed raw materials; the mass of *Antrodia camphorata* was 2% of the mass of the mixed raw materials.

[0054] 3) After fermentation, the fermentation liquid is first filtered, and then the filtrate is sterilized.

[0055] 4) Add bioactive peptides to the sterilized filtrate, wherein the mass of the added bioactive peptides is 2% of the mass of the filtrate; first, homogenize the filtrate using a high-pressure homogenizer at 25°C and 21 MPa, and then perform low-temperature drying to obtain the lotus leaf bio-beverage.

[0056] Example 3

[0057] A method for preparing a lotus leaf bio-beverage includes the following steps:

[0058] 1) Mix the components thoroughly according to the following weight proportions to obtain the mixed raw material;

[0059] 60 portions of pretreated lotus leaf powder;

[0060] 25 servings of goji berry juice;

[0061] 25 portions of grape skins;

[0062] 5 parts lemongrass;

[0063] 2) The mixed raw materials were inoculated with *Agaricus nigra* and *Antrodia camphorata* at 30-40℃, and then fermented for 25 hours at 25℃, 40% humidity, pH 6.4-6.5, with ultrasonic assistance. The ultrasonic power was 20-22 kHz and the intensity was 80 W / L. The temperature of the fermentation broth was controlled at 20-25℃ for the first 1-15 hours and at 25-30℃ for the next 16-25 hours to obtain the fermentation broth. The mass of *Agaricus nigra* inoculated was 3% of the mass of the mixed raw materials; the mass of *Antrodia camphorata* was 2% of the mass of the mixed raw materials.

[0064] 3) After fermentation, the fermentation liquid is first filtered, and then the filtrate is sterilized.

[0065] 4) Add bioactive peptides to the sterilized filtrate, wherein the mass of the added bioactive peptides is 0.8% of the mass of the filtrate; first, homogenize the filtrate using a high-pressure homogenizer at 15°C and 22MPa, and then perform low-temperature drying to obtain the lotus leaf bio-beverage.

[0066] Example 4

[0067] A method for preparing a lotus leaf bio-beverage includes the following steps:

[0068] 1) Mix the components thoroughly according to the following weight proportions to obtain the mixed raw material;

[0069] 56 portions of pretreated lotus leaf powder;

[0070] 30 servings of goji berry juice;

[0071] 28 portions of grape skins;

[0072] 10 portions of passion fruit peel;

[0073] 2) The mixed raw materials were inoculated with *Agaricus nigra* and *Antrodia camphorata* at 30-40℃, and then fermented for 30 hours at 28℃, 45% humidity, pH 6.4-6.5, with ultrasonic assistance. The ultrasonic power was 20-22kHz and the intensity was 80W / L. The temperature of the fermentation broth was controlled at 20-25℃ for the first 1-15 hours and at 25-30℃ for the next 16-30 hours to obtain the fermentation broth. The mass of *Agaricus nigra* inoculated was 3% of the mass of the mixed raw materials; the mass of *Antrodia camphorata* was 3% of the mass of the mixed raw materials.

[0074] 3) After fermentation, the fermentation liquid is first filtered, and then the filtrate is sterilized.

[0075] 4) Add bioactive peptides to the sterilized filtrate, wherein the mass of the added bioactive peptides is 1% of the mass of the filtrate; first, homogenize the filtrate using a high-pressure homogenizer at 15°C and 23MPa, and then perform low-temperature drying to obtain the lotus leaf bio-beverage.

[0076] Example 5

[0077] A method for preparing a lotus leaf bio-beverage includes the following steps:

[0078] 1) Mix the components thoroughly according to the following weight proportions to obtain the mixed raw material;

[0079] 54 portions of pretreated lotus leaf powder;

[0080] 20 servings of goji berry juice;

[0081] 22 portions of grape skins;

[0082] 5 portions of passion fruit peel;

[0083] 10 parts lemongrass;

[0084] 2) The mixed raw materials were inoculated with *Agaricus nigra* and *Antrodia camphorata* at 30-40℃, and then fermented for 20 hours at 22℃, 43% humidity, pH 6.4-6.5, with ultrasonic assistance. The ultrasonic power was 20-22kHz and the intensity was 80W / L. The temperature of the fermentation broth was controlled at 20-25℃ for the first 1-15 hours and at 25-30℃ for the 16-20 hours to obtain the fermentation broth. The mass of *Agaricus nigra* inoculated was 3% of the mass of the mixed raw materials; the mass of *Antrodia camphorata* was 1% of the mass of the mixed raw materials.

[0085] 3) After fermentation, the fermentation liquid is first filtered, and then the filtrate is sterilized.

[0086] 4) Add bioactive peptides to the sterilized filtrate, wherein the mass of the added bioactive peptides is 1.5% of the mass of the filtrate; first, homogenize the filtrate using a high-pressure homogenizer at 12°C and 24MPa, and then perform low-temperature drying to obtain the lotus leaf bio-beverage.

[0087] Comparative Examples

[0088] Based on Example 1, step 2 was performed without inoculating with Agaricus nigra and Antrodia camphorata for fermentation, while all other operations were the same as in Example 1.

[0089] The active components of lotus leaves in Examples 1-5 and the comparative examples were detected. The polysaccharide content in the lotus leaf bio-beverage was determined using the sulfuric acid anthrone method. The content of lotus leaf alkaloids in the lotus leaf bio-beverage was determined using high performance liquid chromatography (HPLC). The specific conditions were as follows: a C18 reversed-phase column (250 mm × 4.6 mm, 5 μm) was used; the mobile phase was acetonitrile-water-triethylamine-glacial acetic acid (ratio 27:70.6:1.6:0.78); the flow rate was set to 1.0 mL / min; the detection wavelength was 270 nm (the maximum UV absorption wavelength of lotus leaf alkaloids); and the column temperature was controlled at 30℃. The detection results are shown in Table 1.

[0090] Table 1. Detection data of active components of lotus leaves in Examples 1-5 and comparative examples.

[0091]

[0092] According to the test results in Table 1 above, compared with the comparative example, fermenting lotus leaves by inoculating them with Agaricus nigra and Antrodia camphorata, combined with ultrasound-assisted technology, can significantly increase the release of active ingredients lotus leaf alkaloids and polysaccharides in lotus leaves. The content of lotus leaf alkaloids increased from 0.184% in the comparative example to over 0.214%, and the content of polysaccharides increased from 8.62% in the comparative example to over 12.67%, thus improving the overall efficacy of the product.

[0093] It should be noted that although the above embodiments have been described herein, this does not limit the scope of patent protection of the present invention. Therefore, any changes and modifications made to the embodiments described herein based on the innovative concept of the present invention, or any equivalent structural or procedural transformations made using the present invention specification, directly or indirectly applying the above technical solutions to other related technical fields, are all included within the scope of patent protection of the present invention. It should be noted that in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, an element defined by the phrase "comprising..." or "including..." does not exclude the presence of additional elements in the process, method, article, or terminal device that includes said element. In addition, in this article, "greater than", "less than", "exceeding" are understood to exclude the number itself; "above", "below", "within" are understood to include the number itself.

Claims

1. A method for preparing a lotus leaf bio-beverage, characterized in that: It comprises the following steps: 1) mixing the components in the following weight proportions to obtain a mixture of raw materials; Lotus leaf powder 50-60 parts; Medlar juice 20-30 parts; Grape skin 20-30 parts; 2) inoculating the mixture of raw materials with Lyophyllum connatus and Antrodia cinnamomea at 30-40℃, then performing fermentation at a temperature of 20-30℃, a humidity of 35-50% and under ultrasonic assistance for 20-30 hours to obtain a fermentation liquor; the mass of the inoculated Lyophyllum connatus is 2%-4% of the mass of the mixture of raw materials; the mass of the inoculated Antrodia cinnamomea is 1%-3% of the mass of the mixture of raw materials; 3) after the fermentation is completed, first filtering the fermentation liquor, and then sterilizing the filtrate; 4) adding bioactive peptides to the sterilized filtrate, the mass of the added bioactive peptides being 0.1%-2% of the mass of the filtrate; then sequentially performing homogenization and low-temperature drying treatment to obtain the lotus leaf bio-beverage.

2. The method of claim 1, wherein the lotus leaf bio-beverage is prepared by the following steps: The mixture of raw materials obtained in step 1) further comprises the following components in the following weight proportions: passion fruit skin 5-10 parts.

3. The method of claim 1, wherein the lotus leaf bio-beverage is prepared by the steps of: The mixture of raw materials obtained in step 1) further comprises the following components in the following weight proportions: lemongrass 5-10 parts.

4. The method for preparing lotus leaf bio-beverage according to any one of claims 1-3, characterized in that: Before step 1), there is further a pretreatment of the lotus leaf powder, specifically comprising: first washing, crushing, pulping, pectinase and tannase enzyme hydrolysis, and filtering and drying the lotus leaf, and then crushing to pass through a 40-100 mesh sieve.

5. The method for preparing lotus leaf bio-beverage according to claim 4, characterized in that: The enzyme hydrolysis comprises: adding pectinase and tannase to the crushed and pulped lotus leaf slurry at a temperature of 30-40℃ and a humidity of 35-50%; the mass ratio of lotus leaf to water in the lotus leaf slurry is 1:0.5, the mass of the added pectinase is 0.1-0.2% of the mass of the lotus leaf slurry, and the mass of the added tannase is 0.1-0.15% of the mass of the lotus leaf slurry; the enzyme hydrolysis is performed for 1-1.5 hours.

6. The method for preparing lotus leaf bio-beverage according to any one of claims 1-3, characterized in that: In step 2), the pH value of the fermentation liquor is controlled to be 6.4-6.5 during the fermentation process.

7. The method for preparing lotus leaf bio-beverage according to any one of claims 1-3, characterized in that: During the fermentation process of step 2), the temperature of the fermentation liquor is controlled to be 20-25℃ during the first 15 hours, and the temperature of the fermentation liquor is controlled to be 25-30℃ during the 16th-30th hour.

8. The method for preparing lotus leaf bio-beverage according to any one of claims 1-3, characterized in that: During the fermentation process of step 2), the ultrasonic power is 20-22 kHz and the intensity is 80 W / L.

9. The method for preparing lotus leaf bio-beverage according to any one of claims 1-3, characterized in that: In step 4), a high-pressure homogenizer is used to perform homogenization treatment at 4-25℃ and 20-25 MPa.

10. A lotus leaf bio-beverage, characterized in that: It is prepared by the preparation method of any one of claims 1-9.

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