A preparation method of oral liquid prepared by fermentation of raspberry leaves

Abstract

This invention discloses a method for preparing a fermented oral liquid from raspberry leaves. The method uses dried raspberry leaves as a base, supplemented with magnesium sulfate, sucrose, and corn steep liquor as a culture medium. The culture medium is then fermented using specially trained and induced lactic acid bacteria. The specially trained and induced lactic acid bacteria are obtained by gradually increasing the proportion of the raspberry leaf culture medium in the MRS culture medium, thereby cultivating a lactic acid bacteria strain that is tolerant to raspberry leaves and can utilize them as its own growth medium. This invention eliminates the need for repeated decoction, distillation, and concentration processes. The fermented filtrate is the oral liquid, which contains added bioactive products and flavor substances from the lactic acid bacteria fermentation, improving the taste and increasing the content of total flavonoids, providing multiple health benefits and a natural flavor.

Description

Technical Field

[0001] The invention relates to the technical field of plant processing, and in particular to a method for preparing oral liquid processed by fermenting raspberry leaves. Background Art

[0002] Oral liquid is a sterile or semi-sterile oral liquid preparation made from Chinese herbal decoctions, by extracting the active ingredients from the medicine, adding flavoring agents, antibacterial agents and other additives, and following the injection ampoule filling and sealing process. Therefore, it is also called oral ampoule. Its production generally adopts some mature and traditional preparation processes, especially health oral liquid based on water-soluble Chinese herbal decoctions.

[0003] The traditional oral liquid production process is to wash and soak two or more Chinese medicinal materials, decoct them three times, combine the decoctions, heat and concentrate, and then go through the processes of modulation, fine filtration, potting, etc. In this production process, several medicinal materials are decocted three times with water to obtain only some water-soluble components, which are not fully utilized, and the three decoctions need to be heated and concentrated to about 1 / 6 of the original volume after being combined, which consumes a lot of energy. In view of the shortcomings of the prior art, the present invention provides a preparation method of oral liquid prepared by fermentation of raspberry leaves, which is fermented and prepared by lactic acid bacteria induced by special training, and the production process omits the process of repeated decoction, distillation and concentration, and the fermentation liquid filtrate can be an oral liquid, and the content of total flavonoids, an effective ingredient in the raspberry leaf oral liquid, is also increased due to the fermentation process. Summary of the invention

[0004] 1. Technical issues to be solved

[0005] In view of the shortcomings of the prior art, the present invention provides a method for preparing an oral liquid prepared by fermenting raspberry leaves, which solves the problem that the traditional oral liquid production process is complicated, including washing and soaking two or more Chinese medicinal materials with water, decocting them three times, combining the decoctions, heating and concentrating them, and then subjecting them to processes such as modulation, fine filtration, and encapsulation, the decoctions of the medicinal materials are not fully utilized, and concentrating the decoctions consumes a large amount of energy.

[0006] (II) Technical solution

[0007] The invention provides a preparation method of oral liquid prepared by fermentation of raspberry leaves. The method comprises the following steps: taking raspberry leaves as basic fermentation culture liquid, supplemented with magnesium sulfate, sucrose and corn syrup powder to prepare a fermentation production culture medium, fermenting and preparing the culture medium through lactic acid bacteria induced by special training, so as to produce an oral liquid prepared by fermentation of raspberry leaves. The production process omits the processes of repeated decoction, distillation and concentration, the fermentation liquid filtrate is the oral liquid, and the content of total flavonoids, an effective ingredient, in the oral liquid is increased.

[0008] To achieve the above purpose, the specific technical solution adopted by the present invention is as follows:

[0009] The present invention provides a method for preparing an oral liquid prepared by fermenting raspberry leaves, comprising the following steps:

[0010] (1) After removing impurities, washing, soaking and swell the raspberry leaves with hot water, MgSO4·7H2O, sucrose and corn syrup powder are added, homogenized and injected into a 100 L fermentation tank, and water is added to 52 L, stirred evenly, heated to 121° C. for sterilization for 20 minutes, cooled to 37° C., condensed water generated by steam sterilization is added, and the culture solution is controlled to 60 L;

[0011] (2) adding the activated bacterial culture liquid of raspberry leaf lactic acid bacteria to the culture liquid of step (1), stirring at 120 rpm for 1 to 5 minutes, fermenting, sampling and microscopically inspecting the fermentation liquid until the pH value reaches 4.0 to 4.5, and then ending the fermentation;

[0012] (3) filtering the fermentation liquid of step (2) through 80-120 meshes to obtain 56 L of filtrate, and detecting the content of total flavonoids of raspberry leaves in the filtrate;

[0013] (4) The filtrate from step (3) is prepared and finely filtered to obtain 52 L of fine filtrate, which is then filled into ampoule bottles at a rate of 10 ml / bottle, sterilized at 115° C. for 20 minutes, packaged, and sampled to obtain the finished oral liquid.

[0014] Preferably, in step (1), 6000 g of dried raspberry leaves, 12 g of MgSO4·7H2O, 300 g of sucrose and 120 g of corn syrup powder are used.

[0015] Preferably, the culture solution in step (2) is inoculated with the activated strain of lactic acid bacteria from raspberry leaves, so that the raspberry leaves are released and utilized more fully and comprehensively than water extraction and decoction due to the growth, metabolism, synthesis, emulsification, rearrangement, transformation and accumulation of lactic acid bacteria during the fermentation and processing of raspberry leaves.

[0016] Preferably, in step (2), the amount of activated lactic acid bacteria liquid added is 3.3-5 L, and the number of viable bacteria is 1×10 8 ~3×10 8 CFU / mL.

[0017] Preferably, the fermentation in step (2) is performed at a constant temperature of 37° C. for 30 to 36 hours, during which the fermentation is intermittently stirred 3 to 8 times.

[0018] Preferably, the oral liquid adds bioactive products and flavor substances after lactic acid bacteria fermentation while ensuring that the prescription and efficacy remain basically unchanged, and has multiple health functions and natural flavor.

[0019] Preferably, the activated raspberry leaf lactic acid bacteria liquid in the step (2) contains a trained and induced lactic acid bacteria strain, and the trained and induced lactic acid bacteria strain is a mixture of the medicinal material culture liquid of raspberry leaves and the MRS culture liquid in a ratio of 0:1 to 1:3, and then to 1:1, 2:1, 3:1, 4:1 to 1:0, and the proportion of the medicinal material culture liquid of raspberry leaves in the MRS culture medium is gradually increased until it is completely replaced, thereby training and inducing a lactic acid bacteria strain that has tolerance to raspberry leaf homogenate and can use raspberry leaves as a component of its own growth culture medium.

[0020] Preferably, the trained and induced lactic acid bacteria strain is used for the preparation of oral liquid fermented from raspberry leaves.

[0021] (III) Beneficial effects

[0022] The present invention provides a method for preparing an oral liquid prepared by fermenting raspberry leaves, which has the following beneficial effects:

[0023] (1) The preparation method of the oral liquid prepared by fermentation of raspberry leaves, during the fermentation process, the process of water immersion, homogenization and crushing of the raspberry leaves, sterilization at 121°C for 20 minutes and constant temperature fermentation at 37°C for 30 to 36 hours is also a process of accelerated decoction, extraction, bacterial metabolism and degradation of the raspberry leaves under high temperature and high pressure, and release of traditional Chinese medicine components, and the efficacy and safety remain unchanged.

[0024] (2) The preparation method of the oral liquid prepared by fermentation of raspberry leaves comprises the following steps: the raspberry leaves are homogenized and crushed to make a medicinal material culture solution, and by gradually increasing the proportion of the medicinal material culture solution in the MRS culture solution, a lactic acid bacteria strain that is tolerant to raspberry leaves and can use the raspberry leaves as its own growth medium can be trained and induced; the medicinal material tissues and cell components undergo a series of life activities such as growth, metabolism, synthesis, emulsification, rearrangement, transformation and accumulation of lactic acid bacteria, and are released and utilized more fully and comprehensively than water extraction and decoction.

[0025] (3) The preparation method of the oral liquid prepared by fermentation of raspberry leaves, wherein magnesium sulfate, sucrose and corn syrup powder are added during the fermentation process to make up for the nutrient deficiency of the medicinal material as a fermentation culture medium and to protect the polysaccharides and total flavonoids of the medicinal material, while ensuring that the prescription and efficacy of the oral liquid remain unchanged. Magnesium sulfate, as a growth factor for lactic acid bacteria, is beneficial to the growth, reproduction and metabolism of lactic acid bacteria; sucrose is beneficial to the priority utilization of lactic acid bacteria, protecting the plant polysaccharides and total flavonoids of the medicinal material from being metabolically utilized by the bacteria; and corn syrup powder supplements the deficiency of the nitrogen source of the medicinal material itself.

[0026] (4) The preparation method of the oral liquid prepared by fermentation of raspberry leaves, wherein the lactic acid bacteria strain ferments the culture liquid of raspberry leaves, synthesizes lactic acid and unique flavor substances, and converts the flavonoids contained in the medicinal materials into flavonoid aglycones that are more easily absorbed and utilized by the human body; at the same time, the lactic acid bacteria synthesize and secrete extracellular polysaccharides, and the degradation temperature of the extracellular polysaccharides is as low as 290.44°C, which is higher than the conventional processing and sterilization temperature of food. Therefore, on the basis of maintaining the function of raspberry leaves, the oral liquid also adds biologically active products and flavor substances after lactic acid bacteria fermentation, the taste is improved, it has multiple health functions and natural flavors, improves product production efficiency and active ingredients, and is superior to the production method of traditional oral liquids. DETAILED DESCRIPTION

[0027] In order to further understand the present invention, the preparation method of the oral liquid prepared by fermenting raspberry leaves provided by the present invention is described below in conjunction with the embodiments. The protection scope of the present invention is not limited by the following embodiments.

[0028] Embodiment 1:

[0029] Preparation of lactic acid bacteria strains by gradual training and induction of raspberry leaves:

[0030] (1) Preparation of raspberry leaf culture medium: Weigh 60 g of dried raspberry leaves, wash them with water, soak them in hot water, and then homogenize them and add water to make up to 600 ml;

[0031] (2) Prepare mixed culture media of raspberry leaf and MRS in different ratios: ①0:1 culture media: take only 100 ml of MRS culture media, ②1:3 culture media: take 25 ml of raspberry leaf culture media and mix with 75 ml of MRS culture media, ③1:1 culture media: take 50 ml of raspberry leaf culture media and mix with 50 ml of MRS culture media, ④2:1 culture media: take 60 ml of raspberry leaf culture media and mix with 30 ml of MRS culture media, ⑤3:1 culture media: take 75 ml of raspberry leaf culture media and mix with 25 ml of MRS culture media, ⑥4:1 culture media: take 80 ml of raspberry leaf culture media and mix with 20 ml of MRS culture media, ⑦1:0 culture media: take only 100 ml of raspberry leaf culture media.

[0032] (3) Gradually training and inducing strains: inoculate the lactic acid bacteria in the culture solution No. ① of step (2), culture at 37°C for 36 hours until the pH value is less than 4.5, then transfer to the culture solution No. ② at a 3% inoculation amount, culture at 37°C for 30 hours until the pH value is less than 4.5, then transfer to the culture solution No. ③ at a 3% inoculation amount, culture at 37°C for 33 hours until the pH value is less than 4.5, and then transfer and culture to the culture solutions No. ④, ⑤, and ⑥ in sequence until the bacteria have adapted to grow in the culture solution No. ⑦, and culture for 36 hours until the pH value is less than 4.5, and finally train and induce a lactic acid bacteria strain that has tolerance to raspberry leaves and can use it as a component of its own growth medium. The flavonoids contained in the raspberry leaf culture solution have an anti-inflammatory effect, that is, they have an inhibitory or killing effect on general bacteria, and the lactic acid bacteria strain induced by training has tolerance and resistance to the flavonoids in the raspberry leaf.

[0033] Embodiment 2:

[0034] (1) 6000 g of dried raspberry leaves were cleaned, washed, soaked and expanded in hot water, and then 12 g of food-grade MgSO4·7H2O, 300 g of sucrose and 120 g of corn syrup were added. After mixing and homogenizing, the mixture was injected into a 100 L fermentation tank and water was added to 52 L. The mixture was stirred evenly, heated to 121° C. for sterilization for 20 minutes, cooled to 37° C., and the condensed water produced by steam sterilization was added. The culture solution was controlled to be about 60 L. The above process is also the process of accelerating the decoction of raspberry leaves.

[0035] (2) Add 5 L of fermented bacterial culture liquid to the culture liquid obtained in step (1), and the number of viable bacteria is 3 × 10 8 CFU / mL, stirred at 120r / min for 3min, and fermented at a constant temperature of 37℃ for 36h. During the fermentation, the fermentation liquid was intermittently stirred 3 times. The fermentation liquid was sampled and examined under a microscope. When the pH value reached 4.5, the fermentation was terminated and filtered through 80 mesh to obtain about 56L of fermentation liquid filtrate.

[0036] (3) The fermentation broth filtrate obtained in step (2) is blended and refined to obtain about 52 L of refined filtrate, which is then filled into ampoule bottles at a rate of 10 ml / bottle, sterilized at 115° C. for 20 min, packaged, and sampled to obtain the finished oral liquid.

[0037] The content of the culture solution obtained in the detection step (1) is 2900 mg / L, and the total flavonoid content of the finished oral liquid is 3200 mg / L. The total flavonoid content before and after fermentation differs by about 10.3%. It can be seen that the present invention has a significant effect on improving the effective ingredients of the health oral liquid through the fermentation processing technology.

[0038] Embodiment 3:

[0039] (1) 6000 g of dried raspberry leaves were cleaned, washed, soaked and expanded in hot water, and then 12 g of food-grade MgSO4·7H2O, 300 g of sucrose and 120 g of corn syrup were added. After mixing and homogenizing, the mixture was injected into a 100 L fermentation tank and water was added to 52 L. The mixture was stirred evenly, heated to 121° C. for sterilization for 20 minutes, cooled to 37° C., and the condensed water produced by steam sterilization was added. The culture solution was controlled to be about 60 L. The above process is also the process of accelerating the decoction of raspberry leaves.

[0040] (2) Add 3.3 L of fermented bacterial culture liquid to the culture liquid obtained in step (1), and the number of viable bacteria is 3 × 10 8 CFU / mL, stirred at 120r / min for 1min, and fermented at a constant temperature of 37℃ for 33h. During the fermentation, the fermentation liquid was sampled and examined under a microscope. When the pH value reached 4.0, the fermentation was terminated and filtered through 120 mesh to obtain about 56L of fermentation liquid filtrate.

[0041] (3) The fermentation broth filtrate obtained in step (2) is blended and refined to obtain about 52 L of refined filtrate, which is then filled into ampoule bottles at a rate of 10 ml / bottle, sterilized at 115° C. for 20 min, packaged, and sampled to obtain the finished oral liquid.

[0042] The content of the culture solution obtained in the detection step (1) is 2870 mg / L, and the total flavonoid content of the finished oral liquid is 3090 mg / L. The total flavonoid content before and after fermentation differs by about 7.7%. It can be seen that the present invention has a significant effect on improving the effective ingredients of the health oral liquid through fermentation processing technology.

[0043] Embodiment 4:

[0044] (1) 6000 g of dried raspberry leaves were cleaned, washed, soaked and expanded in hot water, and then 12 g of food-grade MgSO4·7H2O, 300 g of sucrose and 120 g of corn syrup were added. After mixing and homogenizing, the mixture was injected into a 100 L fermentation tank and water was added to 52 L. The mixture was stirred evenly, heated to 121° C. for sterilization for 20 minutes, cooled to 37° C., and condensed water produced by steam sterilization was added. The culture solution was controlled to be about 60 L. The above process is also the process of accelerating the decoction of raspberry leaves.

[0045] (2) Add 4.5 L of fermented bacterial culture liquid to the culture liquid obtained in step (1), and the number of viable bacteria is 3 × 10 8 CFU / mL, stir at 120r / min for 5min, and ferment at 37℃ constant temperature for 30h. Stir intermittently for 5 times during the fermentation. Sampling and microscopic examination of the fermentation liquid, until the pH value is 4.5, end the fermentation, filter through 100 mesh, and obtain about 56L of fermentation liquid filtrate.

[0046] (3) The fermentation broth filtrate obtained in step (2) is blended and refined to obtain about 52 L of refined filtrate, which is then filled into ampoule bottles at a rate of 10 ml / bottle, sterilized at 115° C. for 20 min, packaged, and sampled to obtain the finished oral liquid.

[0047] The content of the culture solution obtained in the detection step (1) is 2640 mg / L, and the total flavonoid content of the finished oral liquid is 2880 mg / L. The total flavonoid content before and after fermentation differs by about 9.1%. It can be seen that the present invention has a significant effect on improving the effective ingredients of the health oral liquid through the fermentation processing technology.

[0048] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing an oral liquid prepared by fermenting raspberry leaves, characterized in that: The following steps are involved: (1) After removing impurities, washing, soaking and swell the raspberry leaves with hot water, add MgSO4·7H2O, sucrose and corn starch powder, homogenize them together, inject them into a 100-L fermentation tank and add water to 52 L. Stir evenly, heat to 121°C for sterilization for 20 minutes, cool to 37°C, add condensed water produced by steam sterilization, and control the culture medium to 60 L. (2) adding the activated bacterial culture liquid of raspberry leaf lactic acid bacteria to the culture liquid of step (1), stirring at 120 rpm for 1 to 5 minutes, fermenting, sampling and microscopically inspecting the fermentation liquid until the pH value reaches 4.0 to 4.5, and then ending the fermentation; (3) filtering the fermentation broth from step (2) through 80-120 mesh to obtain 56 L of filtrate, and detecting the content of total flavonoids from raspberry leaves in the filtrate; (4) The filtrate from step (3) is prepared and finely filtered to obtain 52 L of fine filtrate, which is then filled into ampoule bottles at a rate of 10 ml / bottle, sterilized at 115°C for 20 minutes, packaged, and sampled to obtain the finished oral solution; The activated raspberry leaf lactic acid bacteria liquid in step (2) contains an induced lactic acid bacteria strain, wherein the induced lactic acid bacteria strain is prepared by gradually increasing the proportion of the medicinal material culture liquid of raspberry leaves in the MRS culture medium until it completely replaces the medicinal material culture liquid of raspberry leaves, thereby acclimating and inducing a lactic acid bacteria strain that has tolerance to raspberry leaf homogenate and can use raspberry leaves as a component of its own growth medium.

2. The preparation method according to claim 1, characterized in that: In the step (1), 6000 g of dried raspberry leaves, 12 g of MgSO4·7H2O, 300 g of sucrose and 120 g of corn syrup powder are prepared.

3. The preparation method according to claim 1, characterized in that: In step (2), the culture solution is inoculated with the activated bacterial culture solution of raspberry leaves lactic acid bacteria. The reason is that during the fermentation and processing of raspberry leaves, the growth, metabolism, synthesis, emulsification, rearrangement, transformation and accumulation of lactic acid bacteria are affected, so that the raspberry leaves are released and utilized more fully and comprehensively than water extraction and decoction.

4. The preparation method according to claim 1, characterized in that: In step (2), the amount of raspberry leaf lactic acid bacteria activated bacterial liquid added is 3.3-5 L, and the number of viable bacteria is 1×10 8 ~3×10 8 CFU / mL.

5. The preparation method according to claim 1, characterized in that: The fermentation in step (2) is performed at a constant temperature of 37° C. for 30 to 36 hours, during which the fermentation is intermittently stirred 3 to 8 times.

6. An oral liquid prepared by fermenting raspberry leaves according to the method of claim 1.