Preparation method of cistanche and oat compound fermented beverage

Abstract

The invention relates to the technical field of plant fermented product processing, in particular to a preparation method of a cistanche and oat compound fermented beverage. The specific technological process of the preparation method of the cistanche and oat compound fermented beverage comprises the following three technical processes: 1, preparation of cistanche pulp, 2, preparation of whole oat pulp, and 3, fermentation: fresh cistanche and whole wheat and oat powder are used as raw materials, and are fermented by lactobacillus plantarum, so that a novel plant-based fermented beverage is developed, and the fresh cistanche and whole wheat and oat compound fermented beverage is prepared. In the product preparation process, through the fermentation process, functional substances in the cistanche are effectively released, the taste is improved, meanwhile, the healthy efficacy of the oat fermented beverage is improved, a healthy food product with good nutritional quality and sensory quality is formed, a new technology is provided for development of plant-based beverages with whole oat as the raw material and processing and utilization of the cistanche, and the method is worthy of popularization and application. The product is sour, sweet and delicious, rich in nutrition, mellow in taste, full in flavor and low in production cost, and has a very good market prospect.

Description

Technical Field

[0001] The invention relates to the technical field of plant fermentation product processing, in particular to a method for preparing a Cistanche deserticola-oat composite fermented beverage. Background Art

[0002] Cistanche deserticola contains rich bioactive ingredients, and these bioactive ingredients have pharmacological effects such as regulating immunity, relieving physical fatigue, protecting the liver, and moisturizing the intestines. In January 2020, the National Health Commission and the State Administration for Market Regulation issued the "Notice on Piloting the Management of 9 Substances Including Codonopsis as Traditional Food and Chinese Medicinal Materials". The notice clearly proposed desert Cistanche deserticola as a pilot variety for the production and operation of materials that are both Chinese medicinal materials and food. In November 2023, the National Health Commission and the State Administration for Market Regulation officially issued a document confirming that Cistanche deserticola is a substance with both medicinal and edible properties. Since then, Cistanche deserticola can be legally used as a raw material in food production.

[0003] Oats are annual herbaceous plants belonging to the Poaceae family. The main production areas of oats are in the temperate regions of the northern hemisphere, and the main producing countries include Russia, Canada, the United States, Germany and China. In my country, the main production areas are concentrated in Inner Mongolia, Gansu and Hebei. Oats are one of the best complete nutritional cereal foods, and their nutrients include protein, unsaturated fatty acids, soluble and insoluble dietary fiber, minerals, etc. The β-glucan in oats is a soluble dietary fiber, and its content is the highest among all cereals. It has the effects of anti-oxidation, lowering blood sugar, blood lipids, and serum cholesterol, thereby preventing cardiovascular and cerebrovascular diseases, controlling diabetes, and anti-aging. It has certain health care effects and has been widely used in health foods in recent years.

[0004] Lactobacillus plantarum is a type of lactic acid bacteria, with an optimal growth pH of about 6.5. It is a homofermentative lactic acid bacteria. Compared with other lactic acid bacteria, this bacterium has a higher number of viable bacteria and is highly safe. It has been widely used in food fermentation products. Lactobacillus plantarum has a variety of probiotic effects, can maintain the balance of intestinal flora, relieve lactose intolerance, promote the absorption of nutrients, and also has antioxidant, blood pressure lowering, and immune regulation effects. Therefore, Lactobacillus plantarum is often used to ferment and produce healthy foods.

[0005] Using Cistanche and whole oatmeal powder as raw materials and fermenting with Lactobacillus plantarum can effectively release the effective substances in Cistanche during the fermentation process, improve the taste, and increase the health benefits of oatmeal fermented beverages, forming healthy food products with excellent nutritional and sensory qualities, providing new technologies for the development of plant-based beverages with whole oats as raw materials and the processing and utilization of Cistanche. Summary of the invention

[0006] The purpose of the present invention is to develop a fermented beverage product with Cistanche deserticola and pure oats as the matrix. The preparation technology uses fresh Cistanche deserticola and whole wheat oatmeal as raw materials, and after pre-treatment, inoculates plant lactobacillus for fermentation, and optimizes its fermentation conditions to prepare a new type of plant fermented beverage with unique flavor and rich nutrition.

[0007] The preparation method of the Cistanche deserticola and oatmeal composite fermented beverage invented by the present invention is implemented by adopting the following technical scheme:

[0008] Step 1: Preparation of Cistanche deserticola slurry: weigh 100-150 g of fresh Cistanche deserticola, put it into the top chopper for chopping, then pour the residue into a high-speed homogenizer, homogenize it at a speed of 10000-12000 rpm for 1-2 minutes to make the fresh Cistanche deserticola slurry and then take it out;

[0009] Step 2: Preparation of whole wheat oat slurry: weigh 400-500g of dry whole wheat oat flour, add 8000-10000ml of deionized water and 5%-7% of sucrose, and gelatinize at 75-85°C for 35-45min, then put them into a colloid mill for 10-15min, and then homogenize them at a homogenization pressure of 30-40MPa for 15-20min to make the above gelatinized mixture into whole wheat oat slurry.

[0010] Step 3: Mixing and homogenizing: mixing the Cistanche deserticola slurry prepared in step 1 and the whole oatmeal slurry prepared in step 2 at a ratio of 1:10-13, and then homogenizing them for 15-20 minutes under a homogenizing pressure of 30-40 MPa to prepare a Cistanche deserticola whole wheat oatmeal mixed slurry;

[0011] Step 4: Sterilization: put the Cistanche deserticola whole wheat and oatmeal mixed slurry prepared in step 3 into a sterilizer and sterilize at 118° C. for 15-20 minutes before taking it out.

[0012] Step 5: Inoculation and fermentation: after the sterilized mixed slurry reaches room temperature, 4%-6% of Lactobacillus plantarum is inoculated, and then the mixture is fermented on a shaker at 37° C. and 200 rpm for 24-30 hours.

[0013] Step 6: Place the fermented product obtained in step 5 in a 4°C refrigerator for post-ripening for 24-30 hours to obtain a mature product with a pH value of 3.8-3.9.

[0014] In the implementation scheme, the plant lactobacillus accessed is a fermentation agent prepared in the laboratory, and its preparation method is as follows: under aseptic conditions, the plant lactobacillus glycerol tube stored in the laboratory-80 ℃ refrigerator is activated, inoculated on the culture dish made of MRS solid culture medium, divided and marked, and cultured at 37 ℃ for 20-24h. After successful activation, pick a single colony and inoculate it in a test tube equipped with 5mlMRS liquid culture medium, expand and culture 12-24h at 37 ℃ and 200rpm, absorb the bacterial liquid 2ml after expanding and cultivating, access to the conical flask equipped with 50mlMRS liquid culture medium, expand and culture 12-24h at 37 ℃ and 200rpm again, centrifuge the obtained bacterial liquid at 5000rpm and 4 ℃ for 10min, discard the supernatant, retain the bacterium mud, resuspend the bacterium mud with sterile water, centrifuge again, repeat the operation 2-3 times, finally redissolve the bacterium mud with sterile water in equal volume, and obtain the plant lactobacillus suspension as a fermentation agent.

[0015] The invention adopts direct homogenate of fresh Cistanche deserticola as raw material, well retains the components of Cistanche deserticola, promotes the release of effective components in Cistanche deserticola by means of the fermentation process, and improves its bad taste; adopts whole-wheat oatmeal as raw material for fermentation, well retains the outer seed coat of oat grains, and utilizes whole-grain oats; the produced oat fermented beverage fully retains the nutrients of oats; the produced product has a smooth taste and a strong oat flavor, further masks the bad taste of Cistanche deserticola, and improves the market acceptance of the product.

[0016] Whole-wheat oatmeal powder is not easily soluble in water. The present invention denatures starch through gelatinization to prepare oatmeal colloid, and then performs high-pressure homogenization treatment after gelatin grinding to reduce its viscosity. The oatmeal slurry is stable and can remain uniform. The oatmeal slurry obtained after this treatment can provide good fermentation conditions for Lactobacillus plantarum.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] In the present invention, fresh Cistanche deserticola is used as a raw material, thereby improving the utilization rate of the raw material and enhancing the nutritional quality of the product.

[0019] In the present invention, the produced oat fermented beverage uses whole-wheat oat flour as a fermentation matrix, retains the components of oats to a large extent, enriches the nutrients of the oat fermented beverage, and improves the resource utilization of oats.

[0020] In the present invention, plant lactobacillus is inoculated for fermentation. On the one hand, the release of effective components in the herb Cistanche is increased through fermentation, and the utilization degree of the effective components is improved. On the other hand, the taste of the herb Cistanche is improved through fermentation. Meanwhile, the herb is co-fermented with oats, and the sensory quality is further improved. The herb has a delicate and smooth taste and is full of flavor, and the nutritional value of the oat beverage is improved. In addition, plant lactobacillus has a probiotic function and is easily accepted by consumers.

[0021] In the present invention, the production process is simple to operate, the production cost is low, and it is easy to realize factory-based and standardized production. In addition, pure strain fermentation is carried out using plant lactobacillus without contamination by foreign bacteria. Due to the characteristics of the strain, the product also has an antibacterial effect in the production process, and has practical value and market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the steps of the present invention. DETAILED DESCRIPTION

[0023] Example 1

[0024] A method for preparing a Cistanche deserticola-oat composite fermented beverage comprises the following steps:

[0025] Step 1: Preparation of Cistanche deserticola slurry: weigh 100-150 g of fresh Cistanche deserticola, put it into the top chopper for chopping, then pour the residue into a high-speed homogenizer, homogenize it at a speed of 10000-12000 rpm for 1-2 minutes to make the fresh Cistanche deserticola slurry and then take it out;

[0026] Step 2: Preparation of whole wheat oat slurry: weigh 400-500g of dry whole wheat oat flour, add 8000-10000ml of deionized water and 5%-7% of sucrose, and gelatinize at 75-85°C for 35-45min, then put them into a colloid mill for 10-15min, and then homogenize them at a homogenization pressure of 30-40MPa for 15-20min to make the above gelatinized mixture into whole wheat oat slurry.

[0027] Step 3: Mixing and homogenizing: mixing the Cistanche deserticola slurry prepared in step 1 and the whole oatmeal slurry prepared in step 2 at a ratio of 1:10-13, and then homogenizing them for 15-20 minutes under a homogenizing pressure of 30-40 MPa to prepare a Cistanche deserticola whole wheat oatmeal mixed slurry;

[0028] Step 4: Sterilization: put the Cistanche deserticola whole wheat and oatmeal mixed slurry prepared in step 3 into a sterilizer and sterilize at 118° C. for 15-20 minutes before taking it out.

[0029] Step 5: Inoculation and fermentation: after the sterilized mixed slurry reaches room temperature, 4%-6% of Lactobacillus plantarum is inoculated, and then the mixture is fermented on a shaker at 37° C. and 200 rpm for 24-30 hours.

[0030] Step 6: Place the fermented product obtained in step 5 in a refrigerator at 4°C for 24 hours to obtain a mature product with a pH value of 3.9.

[0031] Example 2

[0032] A method for preparing a Cistanche deserticola-oat composite fermented beverage comprises the following steps:

[0033] Step 1: Preparation of Cistanche deserticola slurry: weigh 125 g of fresh Cistanche deserticola, put it into the top chopper for chopping, then pour the residue into a high-speed homogenizer, homogenize it at a speed of 11000 rpm for 1.5 min to make the fresh Cistanche deserticola slurry and then take it out;

[0034] Step 2: Preparation of whole wheat oat slurry: weigh 450g of dry whole wheat oat flour, add 9000ml of deionized water and 6% sucrose, and gelatinize at 80°C for 40min, then put them into a colloid mill for 13min, and then homogenize them at a homogenization pressure of 35MPa for 17min to make the above gelatinized mixture into whole wheat oat slurry.

[0035] Step 3: Mixing and homogenizing: mixing the Cistanche deserticola slurry prepared in step 1 and the whole oatmeal slurry prepared in step 2 at a ratio of 1:12, and then homogenizing them for 17 minutes under a homogenizing pressure of 35 MPa to prepare a Cistanche deserticola whole oatmeal mixed slurry;

[0036] Step 4: Sterilization: put the Cistanche deserticola whole wheat and oatmeal mixed slurry prepared in step 3 into a sterilizer and sterilize at 118° C. for 18 minutes before taking it out.

[0037] Step 5: Inoculation and fermentation: after the temperature of the sterilized mixed slurry reaches room temperature, 5% of Lactobacillus plantarum is inoculated, and then the mixture is fermented on a shaker at 37° C. and 200 rpm for 27 hours.

[0038] Step 6: Place the fermented product obtained in step 5 in a refrigerator at 4°C for 27 hours to obtain a mature product with a pH value of 3.89.

[0039] Example 3

[0040] A method for preparing a Cistanche deserticola-oat composite fermented beverage comprises the following steps:

[0041] Step 1: Preparation of Cistanche deserticola slurry: weigh 150 g of fresh Cistanche deserticola, put it into the top chopper for chopping, then pour the residue into a high-speed homogenizer, homogenize it at 12000 rpm for 2.0 min to make Cistanche deserticola slurry from the fresh Cistanche deserticola residue, and then take it out;

[0042] Step 2: Preparation of whole wheat oat slurry: weigh 500g of dry whole wheat oat flour, add 10000ml of deionized water and 7% sucrose, and gelatinize at 85°C for 45min, then put them into a colloid mill for 15min, and then homogenize them at a homogenization pressure of 40MPa for 20min to make the above gelatinized mixture into whole wheat oat slurry.

[0043] Step 3: Mixing and homogenizing: mixing the Cistanche deserticola slurry prepared in step 1 and the whole oatmeal slurry prepared in step 2 at a ratio of 1:13, and then homogenizing them at a homogenizing pressure of 40 MPa for 20 minutes to prepare a Cistanche deserticola whole wheat oatmeal mixed slurry;

[0044] Step 4: Sterilization: put the Cistanche deserticola whole wheat and oatmeal mixed slurry prepared in step 3 into a sterilizer and sterilize at 118° C. for 20 minutes before taking it out.

[0045] Step 5: Inoculation and fermentation: after the sterilized mixed slurry reaches room temperature, 5% of Lactobacillus plantarum is inoculated and then fermented on a shaker at 37° C. and 200 rpm for 30 hours.

[0046] Step 6: Place the fermented product obtained in step 5 in a 4°C refrigerator for 30 hours to obtain a mature product with a pH value of 3.86.

[0047] The pH values ​​of the live bacteria oat-based fermented beverages obtained in Examples 1-3 all reached about 3.90 after post-ripening. The specific data are shown in the following table.

[0048] pH Unfermented 6.50 Example 1 3.90 Example 2 3.89 Example 3 3.86

Claims

1. A method for preparing a Cistanche deserticola-oat composite fermented beverage, comprising a Cistanche deserticola slurry preparation process, a whole wheat oat slurry preparation process and a fermentation process, characterized in that: Fresh Cistanche deserticola and whole wheat oatmeal are used as raw materials. After pretreatment, they are inoculated with Lactobacillus plantarum for fermentation. After the fermentation is completed, the raw materials are post-ripened in a 4°C refrigerator to obtain the product.

2. The method for preparing a Cistanche deserticola-oatmeal composite fermented beverage according to claim 1, characterized in that: Step 1: Preparation of Cistanche deserticola slurry: weigh 100-150 g of fresh Cistanche deserticola, put it into the top chopper for chopping, then pour the residue into a high-speed homogenizer, homogenize it at a speed of 10000-12000 rpm for 1-2 minutes to make the fresh Cistanche deserticola slurry and then take it out; Step 2: Preparation of whole wheat oat slurry: weigh 400-500g of dry whole wheat oat flour, add 8000-10000ml of deionized water and 5%-7% of sucrose, and gelatinize at 75-85°C for 35-45min, then put them into a colloid mill for 10-15min, and then homogenize them at a homogenization pressure of 30-40MPa for 15-20min to make the gelatinized mixture into whole wheat oat slurry; Step 3: Mixing and homogenizing: mixing the Cistanche deserticola slurry prepared in step 1 and the whole oatmeal slurry prepared in step 2 at a ratio of 1:10-13, and then homogenizing them for 15-20 minutes under a homogenizing pressure of 30-40 MPa to prepare a Cistanche deserticola whole wheat oatmeal mixed slurry; Step 4: Sterilization: put the mixed slurry of Cistanche deserticola and whole wheat and oats prepared in step 3 into a sterilizer and sterilize at 118° C. for 15-20 minutes before taking it out; Step 5: Inoculation and fermentation: after the sterilized mixed slurry reaches room temperature, 4%-6% of Lactobacillus plantarum is inoculated, and then the mixture is fermented on a shaker at 37° C. and 200 rpm for 24-30 hours.

3. The method for preparing a Cistanche deserticola-oatmeal composite fermented beverage according to claim 2, characterized in that: The fermented product prepared according to claim 2 is placed in a refrigerator at 4°C for post-ripening for 24-30 hours to obtain a mature product with a pH value of 3.8-3.9.

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