Red ginseng and rose fermented composition as well as preparation method and application of red ginseng and rose fermented composition

Abstract

The invention discloses a red ginseng and rose fermented composition, a preparation method and an applied product. The preparation method comprises the following steps: heating raw materials of red ginseng and double-petal red rose to obtain a primary extract; carrying out enzymolysis extraction by utilizing fructo-oligosaccharide to obtain an extracting solution; then, lactobacillus plantarum BXM2, phytobacterium plantarum YYS-99 and lactobacillus rhamnosus YYS-B2 are used for fermentation to obtain red ginseng and rose fermentation liquor, then centrifugation is performed, supernate is extracted, and finally, filling and sterilization are performed to obtain the red ginseng and rose fermentation composition. According to the preparation method, the content of ginsenoside Rg3 in the composition can be remarkably increased, and part of rare ginsenoside (CK and Rh4) is newly added; meanwhile, the tyrosinase activity inhibition rate of the composition is increased. The red ginseng and rose fermented composition can be applied to different fields of food, cosmetics or medicines.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, and in particular to a red ginseng and rose fermentation composition with anti-aging effects and a preparation method thereof. Background Art

[0002] Red ginseng is obtained by high-temperature steaming of ginseng, a plant of the Araliaceae family. It is a traditional Chinese medicinal material containing active substances such as polysaccharides, polyacetylene, polyphenol compounds and ginsenosides. It tastes sweet, slightly bitter, and is warm in nature. It has the effects of greatly replenishing vitality, anti-aging, anti-tumor, and immunomodulation. It can be used to treat physical weakness, cold limbs, and weak pulse. The ginsenosides therein have multiple effects such as antioxidant, anti-inflammatory, vasodilation, anti-allergic, and anti-diabetic. In particular, Rg3 in ginsenosides mainly promotes tumor cell apoptosis, improves immunity, resists tumor angiogenesis, reduces lipid peroxidation damage, protects the kidneys, and resists viruses. In addition, some rare ginsenosides such as CK and Rh4 also have significant effects and functions in anti-tumor, enhancing immunity, etc., and have great utilization value. However, the content of these ginsenosides in red ginseng is relatively small, and it is difficult to effectively transform or enrich them through traditional extraction methods, which greatly limits the application and efficacy of red ginseng-related products in the market.

[0003] Double red rose is a flower of the genus Rosa in the family Rosaceae that is both medicinal and edible. It is rich in anthocyanins, flavonoids, volatile oils, polyphenols, as well as amino acids, trace elements, alkaloids and other biologically active compounds. It has anti-aging, anti-oxidation, and skin-improving effects. Currently, in the process of extracting the active ingredients of double red roses, the activity of the active ingredients is easily lost. This is mainly due to factors such as improper temperature control, unreasonable solvent selection, too long extraction time or too drastic extraction conditions in traditional extraction methods, which lead to degradation, oxidation or transformation of the active ingredients, thereby greatly reducing their original anti-aging, antioxidant and other biological activities. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing a red ginseng and rose fermentation composition, which can significantly increase the content of ginsenoside Rg3 in the composition and induce the production of some rare ginsenosides such as CK and Rh4; at the same time, the tyrosinase activity inhibition rate of the composition is increased, so that the red ginseng and rose fermentation composition has good whitening and anti-aging effects.

[0005] To achieve the above object, the solution of the present invention is: a method for preparing a red ginseng and rose fermentation composition, comprising the following steps: 1) Preliminary extraction of Chinese medicine: Heat the raw materials red ginseng and double red rose in 70-140℃ water for 0.5-1.5h, then cool to 45℃ to obtain a preliminary extract of red ginseng and rose; 2) Enzymatic extraction: take the preliminary extract of red ginseng and rose, add cellulase at a mass ratio of 0.1-2% of the preliminary extract of red ginseng and rose, and perform enzymatic hydrolysis at 40-60° C. for 0.5-2 h to obtain an extract; 3) Fermentation: Pour the above extract into a fermentation tank, add oligofructose, start stirring, and heat the material in the tank to 35-40°C, add 0.005-0.1% of the strain by mass ratio, and ferment for 48-96 hours; The added bacteria are composed of one or more of Lactobacillus plantarum BXM2, Lactobacillus rhamnosus YYS~B2 and Lactobacillus plantarum YYS-99; wherein the Lactobacillus plantarum BXM2 has a preservation number of CGMCC No.16436; the Lactobacillus plantarum YYS-99 has a preservation number of CGMCC No.25838; the Lactobacillus rhamnosus YYS-B2 has a preservation number of CGMCC No.28164; 4) Sterilization: After the fermentation is completed, the pH of the fermentation liquid drops to 3.7±0.5, and the fermentation liquid is continued to be heated to 80°C for sterilization for 15-25 minutes; 5) Centrifugal filtration: centrifuge the obtained red ginseng and rose fermented liquid and collect the supernatant; 6) Filling and sterilizing: filling and sterilizing the supernatant to obtain the red ginseng and rose fermentation composition.

[0006] Furthermore, the raw materials include 20 to 40 parts of red ginseng and 1 to 10 parts of double-petal red roses by weight.

[0007] Furthermore, the strains of Lactobacillus plantarum BXM2 and Lactobacillus rhamnosus YYS-B2 added in step 3) are mixed in a mass ratio of 1:1 and are numbered as mixed strain 1.

[0008] Furthermore, the strain added in step 3) is a mixture of Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 in a mass ratio of 1:1, and is numbered as mixed strain 2.

[0009] Furthermore, in step 3), the strains added are Lactobacillus plantarum BXM2, Lactobacillus rhamnosus YYS-B2 and Lactobacillus plantarum YYS-99 mixed in a mass ratio of 1:1:1 and numbered as strain 3.

[0010] Furthermore, the preparation method of the red ginseng and rose fermentation composition comprises the following steps: 1) Preliminary extraction of Chinese medicine: 20 parts of red ginseng and 5 parts of double red rose were heated in 100°C water for 1 hour, then cooled to 45°C to obtain a preliminary extract of red ginseng and rose; 2) Enzymatic extraction: take the preliminary extract of red ginseng and rose, add cellulase at a mass ratio of 2% of the preliminary extract of red ginseng and rose, and perform enzymatic hydrolysis at 45°C for 1 hour to obtain an extract; 3) Fermentation: Pour the above extract into a fermentation tank, add oligofructose, start stirring, and heat the material in the tank to 37°C, add 0.01% of the strain by mass ratio for fermentation, and the fermentation time is 72h; 4) Sterilization: After the fermentation is completed, the pH of the fermentation liquid drops to 3.7±0.5, and the fermentation liquid is continued to be heated to 80°C for sterilization for 20 minutes; 5) Centrifugal filtration: centrifuge the obtained red ginseng and rose fermented liquid and collect the supernatant; 6) Filling and sterilizing: filling and sterilizing the supernatant to obtain the red ginseng and rose fermentation composition.

[0011] A red ginseng and rose fermentation composition comprises, by weight, 20 to 40 parts of red ginseng and 1 to 10 parts of double-petal red roses. The red ginseng and rose fermentation composition is prepared by the above-mentioned preparation method.

[0012] A liquid beverage containing a red ginseng and rose fermentation composition, comprising, by weight, 75 parts of red ginseng and rose fermentation supernatant, 15 parts of oligofructose, 5 parts of elderberry concentrated juice, 2 parts of cranberry concentrated juice, 2.5 parts of fermented pineapple juice, 0.4 parts of citric acid monohydrate and 0.1 parts of pectin; The preparation method of the beverage product is: S1. Centrifuging the red ginseng and rose fermentation liquid to obtain a red ginseng and rose fermentation supernatant; S2. Mix the red ginseng and rose fermentation supernatant with oligofructose, elderberry concentrated juice, cranberry concentrated juice, fermented pineapple juice and citric acid in proportion, heat them, add pectin and shear to obtain a beverage product.

[0013] A solid beverage containing a red ginseng and rose fermentation composition, comprising, by weight, 20 parts of red ginseng and rose fermentation powder, 25 parts of xylitol, 5 parts of blueberry juice powder, 16.5 parts of fermented mulberry powder, 23 parts of maltodextrin, 7 parts of galacto-oligosaccharide, 3 parts of fructo-oligosaccharide and 0.5 parts of anhydrous citric acid; The preparation method of this solid beverage is: S1, drying the red ginseng and rose fermented liquid to prepare red ginseng and rose fermented powder; S2. Mix red ginseng and rose fermented powder, xylitol, blueberry juice powder, fermented mulberry powder, maltodextrin, galacto-oligosaccharide, fructo-oligosaccharide and citric acid monohydrate in a proportion and obtain a solid beverage.

[0014] A sports liquid beverage containing red ginseng and rose fermented liquid, comprising, by weight, 80 parts of red ginseng and rose fermented supernatant, 8 parts of xylitol, 3 parts of soybean peptide, 6 parts of blackcurrant concentrated juice, 2.5 parts of blueberry concentrated juice, 0.4 parts of citric acid monohydrate, and 0.1 parts of pectin; The preparation method of this solid beverage is: S1. Centrifuging the red ginseng and rose fermentation liquid to obtain a red ginseng and rose fermentation supernatant; S2. Mix the red ginseng and rose fermentation supernatant, xylitol, soybean peptide, blackcurrant juice concentrate, blueberry juice concentrate and citric acid monohydrate evenly according to the proportion, heat, add pectin and shear to obtain a sports liquid beverage.

[0015] After adopting the above scheme, the beneficial effects of the present invention are: 1. The present invention adopts fermentation technology, selects one or more mixed bacteria of Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and Lactobacillus rhamnosus YYS-B2 to ferment red ginseng and double red roses, and utilizes the synergistic effect of roses in fermentation to promote the efficient conversion of rare saponin components, significantly improve the conversion rate of ginsenosides in the composition, significantly increase the content of ginsenoside Rg3 in the red ginseng product, and successfully induce the conversion of rare ginsenosides CK, Rh4, etc., wherein rare saponins such as saponin CK and saponin Rh4 show significant effects in anti-tumor, anti-inflammatory, liver protection, anti-aging, and improving immunity; Through the synergistic effect of various ingredients, the tyrosinase activity inhibition rate of the composition is increased, and the antioxidant activity and anti-aging effect of the red ginseng product are significantly improved.

[0016] 2. The composition of the present invention has simple ingredients, and the raw materials are only red ginseng and double red roses. The product is rich in saponins, polysaccharides, polyphenols and fermentation product ingredients, and has high market value.

[0017] 3. The microbial fermentation technology used in the present invention has mild reaction conditions, does not introduce organic solvents, and the resulting composition is natural and safe; in addition, the preparation process is simple, takes a short time, and can be industrialized.

[0018] In summary, the present invention not only overcomes the limitations of traditional extraction methods, but also provides new ideas and directions for the in-depth development and market application of red ginseng, rose and related products. DETAILED DESCRIPTION

[0019] The present invention provides a method for preparing a red ginseng and rose fermentation composition, comprising the following steps: 1) Preliminary extraction of Chinese medicine: Weigh 10-40 parts of red ginseng and 1-10 parts of double red roses, heat them in 70-140℃ water for 0.5-1.5h, and then cool them to 45℃ to obtain a preliminary extract of red ginseng and roses; The red ginseng in the raw material is obtained by high-temperature steaming of ginseng, a plant of the Araliaceae family. It contains active substances such as polysaccharides, polyacetylene, polyphenol compounds and ginsenosides. The double-petal red rose belongs to the genus Rosa of the Rosaceae family. It is a flower that is both medicinal and edible. It is rich in anthocyanins, flavonoids, volatile oils, polyphenols, as well as amino acids, trace elements, alkaloids and other bioactive compounds. It has anti-aging, antioxidant, and skin-improving effects. Here, red ginseng and double-petal red roses are fermented to prepare a medicinal and edible composition through synergistic effects.

[0020] 2) Enzymatic extraction: take the preliminary extract of red ginseng and rose, add cellulase at a mass ratio of 0.1-2% of the preliminary extract of red ginseng and rose, and perform enzymatic hydrolysis at 40-60°C for 0.5-2h to obtain an extract; 3) Fermentation: Pour the above extract into a fermentation tank, add oligofructose, start stirring, and heat the material in the tank to 35-40°C, add 0.005-0.1% of the strain by mass ratio, and ferment for 48-96 hours; The added bacteria are composed of one or more of Lactobacillus plantarum BXM2, Lactobacillus rhamnosus YYS-B2 and Lactobacillus plantarum YYS-99; wherein the Lactobacillus plantarum BXM2 has a preservation number of CGMCC No.16436; the Lactobacillus plantarum YYS-99 has a preservation number of CGMCC No.25838; the Lactobacillus rhamnosus YYS-B2 has a preservation number of CGMCC No.28164; Lactobacillus plantarum BXM2, classified and named: Lactobacillus plantarum, Latin name: Lactobacillus plantarum, deposited in the General Microbiology Center of China Culture Collection Administration, the deposit address is: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, the deposit number is CGMCC NO.16436, and the deposit date is September 6, 2018.

[0021] Lactobacillus plantarum YYS-99, classified and named: Lactobacillus plantarum, Latin name: Lactobacillus plantarum, preserved in the General Microbiology Center of China Culture Collection Administration, the preservation address is: No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, the preservation number: CGMCC No. 25838; the preservation date is September 28, 2022.

[0022] Lactobacillus rhamnosus YYS-B2, classified and named: Lactobacillus rhamnosus, Latin name: Lacticaseibacillus rhamnosus, deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, deposit number: CGMCC No.28164, deposit date: August 14, 2023.

[0023] Lactobacillus plantarum BXM2 and Lactobacillus rhamnosus YYS-B2 were mixed in a mass ratio of 1:1 and numbered as mixed strain 1.

[0024] Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 were mixed in a mass ratio of 1:1 and numbered as mixed strain 2.

[0025] Lactobacillus plantarum BXM2, Lactobacillus rhamnosus YYS-B2 and Lactobacillus plantarum YYS-99 were mixed in a mass ratio of 1:1:1 and numbered as mixed strain 3.

[0026] 4) Sterilization: After the fermentation is completed, the pH of the fermentation liquid drops to 3.7±0.5, and the fermentation liquid is continued to be heated to 80°C for sterilization for 15-25 minutes; 5) Centrifugal filtration: centrifuge the obtained red ginseng and rose fermented liquid and collect the supernatant; 6) Filling and sterilizing: filling and sterilizing the supernatant to obtain the red ginseng and rose fermentation composition.

[0027] Determination of enzymatic hydrolysis parameters 1) Preliminary extraction of Chinese medicine: Heat red ginseng and double red rose in 70℃ water for 1 hour, then cool to 45℃ to obtain a preliminary extract of red ginseng and rose; 2) Enzymatic extraction: Cellulase was added to the preliminary extract of red ginseng and rose at a certain mass ratio, and the extraction was performed at 45°C for 1 h, and then the polysaccharide content of the extract was determined.

[0028] Table 1 Polysaccharide content of extracts with different cellulase addition ratios

[0029] The experimental results show that adding 0.1-2% cellulase is beneficial to increasing the content of polysaccharide components in red ginseng rose extract.

[0030] The present invention also provides a red ginseng and rose fermentation composition, which comprises 20 parts of red ginseng and 5 parts of double-petal red roses by weight and is prepared by the above method.

[0031] Embodiment 1: A red ginseng and rose fermentation composition, the preparation method is as follows: 1) Preliminary extraction of Chinese medicine: 20 parts of red ginseng and 5 parts of double red rose were heated in 100°C water for 1 hour, then cooled to 45°C to obtain a preliminary extract of red ginseng and rose; 2) Enzymatic extraction: take the preliminary extract of red ginseng and rose, add cellulase at a mass ratio of 2% of the preliminary extract of red ginseng and rose, and perform enzymatic hydrolysis at 45°C for 1 hour to obtain an extract; 3) Fermentation: Pour the above extract into a fermentation tank, add oligofructose, start stirring, heat and raise the temperature of the material in the tank to 37° C., add 0.01% Lactobacillus plantarum BXM2 according to the mass ratio for fermentation, and the fermentation time is 72 hours; 4) Sterilization: After the fermentation is completed, the pH of the fermentation liquid drops to 3.7±0.5, and the fermentation liquid is continued to be heated to 80°C for sterilization for 20 minutes; 5) Centrifugal filtration: centrifuge the obtained red ginseng and rose fermented liquid and collect the supernatant; 6) Filling and sterilizing: filling and sterilizing the supernatant to obtain the red ginseng and rose fermentation composition.

[0032] Embodiment 2: The difference from Example 1 is that, step 3) fermentation: adding 0.01% Lactobacillus plantarum BXM2 and 0.01% Lactobacillus rhamnosus YYS-B2 according to the mass ratio for fermentation, that is, the above-mentioned mixed strain 1.

[0033] Embodiment 3: The difference from Example 1 is that, in step 3) fermentation, 0.01% Lactobacillus plantarum BXM2 and 0.01% Lactobacillus plantarum YYS-99 are added in a mass ratio for fermentation, that is, the mixed strain 2 mentioned above.

[0034] Embodiment 4: The difference from Example 1 is that, step 3) fermentation: 0.01% Lactobacillus plantarum BXM2, 0.01% Lactobacillus rhamnosus YYS-B2 and 0.01% Lactobacillus plantarum YYS-99 are added in a mass ratio for fermentation, that is, the above-mentioned mixed strain 3.

[0035] Comparative Example 1: The difference from Example 1 is that commercially available SH-470 lactic acid bacteria are used to ferment the red ginseng and rose extracts, and the other steps are the same as those in Example 1.

[0036] Comparative Example 2: The method and strains in Example 3 were used to ferment red ginseng alone, that is, the raw material did not contain double-petal roses.

[0037] Comparative Example 3: The method and strains in Example 3 were used to ferment double-petal red roses alone, i.e., the raw materials did not contain red ginseng.

[0038] Comparative Example 4: The common stewing process is adopted, and the raw material ratio is the same as that in Example 3.

[0039] Comparative Example 5: Use ordinary stewing process to stew red ginseng alone.

[0040] In order to verify that the red ginseng and rose fermentation composition prepared by the method of the present invention has excellent technical effects, the active ingredients and effects of the above examples were analyzed and compared with the comparative examples. The results are as follows: Result Example 1: Comparative analysis of the contents of various ginsenosides The ginsenoside contents of the compositions of different embodiments and comparative examples were tested, and the results are shown in Table 2: Table 2 Analysis of ginsenoside content

[0041] It can be seen from the results in Table 2 that the fermented red ginseng and rose composition of the present invention can increase the overall conversion rate of rare saponins.

[0042] Comparative Example 1 uses commercially available SH-470 lactic acid bacteria, whose Rg3 content is 24.26 mg / g. By comparing the example with Comparative Example 1, it can be seen that the content of ginsenoside Rg3 in the example is significantly increased, indicating that the strain used in the present invention has a better effect of promoting the conversion of ginsenosides; Comparing Example 3 with Comparative Example 2, both of which were fermented with the same mixed strains, and no double-petal rose was added in Comparative Example 2, it can be seen from Table 2 that the content of ginsenoside Rg3 in Example 3 is improved to a certain extent compared with that in Comparative Example 2, indicating that double-petal rose has a synergistic effect on the conversion of ginsenosides; Comparing the embodiment with comparative examples 4 and 5, comparative example 4 uses a common stewing process to obtain the red ginseng rose extract without fermentation. It can be seen that the content of ginsenosides in embodiment 3 is 43.65 mg / g, while that in comparative examples 4 and 5 is 3.49 mg / g and 3.10 mg / g, respectively, which is more than ten times higher, and two rare saponins, CK and Rh4, are newly added, indicating that the strain and fermentation process used in the present invention has a significant effect on increasing the conversion amount of ginsenosides in red ginseng.

[0043] In summary: Red ginseng and double rose have a synergistic effect on increasing the content of ginsenoside Rg3 and inducing the production of some rare saponins after fermentation with Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and Lactobacillus rhamnosus YYS-B2.

[0044] Result Example 2: Tyrosinase Activity Inhibition The tyrosinase activity inhibition rates of different embodiments and comparative examples were tested, and the results are shown in Table 3.

[0045] Table 3 Tyrosinase inhibition rate (%)

[0046] From the results in Table 3, we can see that: Examples 1 to 4 have a higher tyrosinase inhibition rate than the control example, that is, the red ginseng and rose fermented product prepared by the present invention has a more significant inhibitory effect on the activity of tyrosinase compared with the commercially available SH-470 lactic acid bacteria, single fermented red ginseng, single fermented rose, and ordinary stewing method.

[0047] The results showed that red ginseng and double rose, after fermentation with Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and Lactobacillus rhamnosus YYS-B2, had a synergistic effect in increasing the inhibition rate of tyrosinase activity, thereby reducing the production and deposition of melanin, achieving skin care effects such as whitening and freckle removal.

[0048] Result Example 3: Antioxidant Activity The scavenging ability of ABTS+ of different embodiments and comparative examples was tested, and the results are shown in Table 4: Table 4 ABTS+·Scavenging ability parameters

[0049] From the results in Table 4, we can see that: By comparing Example 3 and Comparative Example 3, it can be seen that the red ginseng product fermented by mixed strain 2 can improve its ABTS+·scavenging ability, and the mixed fermentation of double rose and red ginseng can further improve the ABTS+·scavenging ability of the mixture.

[0050] Result Example 4: Sensory Flavor Analysis Table 5 Sensory evaluation score table Taste taste odor Overall likeability Example 1 6 7.5 8 7.3 Example 2 6.2 8 8 7 Example 3 6.1 7.6 8.5 7.6 Example 4 5.9 7.4 7.9 7.6 Comparative Example 1 5.0 6.1 6.5 6.1 Comparative Example 4 3.9 6.3 5 5.3 Comparative Example 5 3.7 5.6 4.4 5.5 15 professionally trained sensory evaluators were selected to conduct sensory evaluation on Examples 1-4 and Comparative Examples 1-5, and the evaluation items were taste, flavor, smell, and overall preference. The sensory evaluation was divided into 9 levels (1-very dislike, 2-very dislike, 3-dislike, 4-relatively dislike, 5-average, 6-relatively like, 7-like, 8-very much like, 9-very like), and the average score was used as the evaluation score. The results are shown in Table 5.

[0051] The results show that the red ginseng and rose composition fermented by the present invention effectively reduces the bitterness of red ginseng and the astringency of rose, and has a good taste and flavor.

[0052] The uses of the red ginseng and rose fermentation composition of the present invention are as follows: Application 1: A liquid beverage containing a red ginseng and rose fermentation composition, comprising, by weight, 75 parts of red ginseng and rose fermentation supernatant, 15 parts of oligofructose, 5 parts of elderberry concentrated juice, 2 parts of cranberry concentrated juice, 2.5 parts of fermented pineapple juice, 0.4 parts of citric acid monohydrate and 0.1 parts of pectin; The preparation method of the beverage product is: S1, centrifuging the red ginseng and rose fermentation liquid to obtain a red ginseng and rose fermentation supernatant; S2. Mix the red ginseng and rose fermentation supernatant with oligofructose, elderberry concentrated juice, cranberry concentrated juice, fermented pineapple juice and citric acid in proportion, heat them, add pectin and shear to obtain a beverage product.

[0053] Application 2: A solid beverage containing a red ginseng and rose fermentation composition, comprising, by weight, 20 parts of red ginseng and rose fermentation powder, 25 parts of xylitol, 5 parts of blueberry juice powder, 16.5 parts of fermented mulberry powder, 23 parts of maltodextrin, 7 parts of galacto-oligosaccharide, 3 parts of fructo-oligosaccharide and 0.5 parts of anhydrous citric acid; The preparation method of this solid beverage is: S1, drying the red ginseng and rose fermented liquid to prepare red ginseng and rose fermented powder; S2. Mix red ginseng and rose fermented powder, xylitol, blueberry juice powder, fermented mulberry powder, maltodextrin, galacto-oligosaccharide, fructo-oligosaccharide and citric acid monohydrate in a proportion and obtain a solid beverage.

[0054] Application 3: A sports liquid beverage containing red ginseng and rose fermented liquid, comprising, by weight, 80 parts of red ginseng and rose fermented supernatant, 8 parts of xylitol, 3 parts of soybean peptide, 6 parts of blackcurrant concentrated juice, 2.5 parts of blueberry concentrated juice, 0.4 parts of citric acid monohydrate, and 0.1 parts of pectin; The preparation method of this solid beverage is: S1. Centrifuge the red ginseng and rose fermentation liquid to obtain a red ginseng and rose fermentation supernatant.

[0055] S2. Mix the red ginseng and rose fermentation supernatant, xylitol, soybean peptide, blackcurrant juice concentrate, blueberry juice concentrate and citric acid monohydrate evenly according to the proportion, heat, add pectin and shear to obtain a sports liquid beverage.

Claims

1. A method for preparing a red ginseng and rose fermentation composition, characterized in that: The following steps are involved: 1) Preliminary extraction of Chinese medicine: Heat the raw materials red ginseng and double red rose in 70-140℃ water for 0.5-1.5h, then cool to 45℃ to obtain a preliminary extract of red ginseng and rose; 2) Enzymatic extraction: take the preliminary extract of red ginseng and rose, add cellulase at a mass ratio of 0.1-2% of the preliminary extract of red ginseng and rose, and perform enzymatic hydrolysis at 40-60° C. for 0.5-2 h to obtain an extract; 3) Fermentation: Pour the above extract into a fermentation tank, add oligofructose, start stirring, and heat the material in the tank to 35-40°C, add 0.005-0.1% of the strain by mass ratio, and ferment for 48-96 hours; The added bacteria are composed of one or more of Lactobacillus plantarum BXM2, Lactobacillus rhamnosus YYS-B2 and Lactobacillus plantarum YYS-99; wherein the Lactobacillus plantarum BXM2 has a preservation number of CGMCC No.16436; the Lactobacillus plantarum YYS-99 has a preservation number of CGMCC No.25838; the Lactobacillus rhamnosus YYS-B2 has a preservation number of CGMCC No. 28164; 4) Sterilization: After the fermentation is completed, the pH of the fermentation liquid drops to 3.7±0.5, and the fermentation liquid is continued to be heated to 80°C for sterilization for 15-25 minutes; 5) Centrifugal filtration: centrifuge the obtained red ginseng and rose fermented liquid and collect the supernatant; 6) Filling and sterilizing: filling and sterilizing the supernatant to obtain the red ginseng and rose fermentation composition.

2. The method for preparing a red ginseng and rose fermentation composition according to claim 1, characterized in that: The raw materials include 20-40 parts of red ginseng and 1-10 parts of double-petal red roses by weight.

3. The method for preparing a red ginseng and rose fermentation composition according to claim 1, characterized in that: Step 3) The added strains Lactobacillus plantarum BXM2 and Lactobacillus rhamnosus YYS-B2 are mixed in a mass ratio of 1:1 and are numbered as mixed strain 1.

4. The method for preparing a red ginseng and rose fermentation composition according to claim 1, characterized in that: Step 3) The added bacteria are a mixture of Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 at a mass ratio of 1:1, and are numbered as mixed bacteria 2.

5. The method for preparing a red ginseng and rose fermentation composition according to claim 1, characterized in that: Step 3) The added bacteria are Lactobacillus plantarum BXM2, Lactobacillus rhamnosus YYS-B2 and Lactobacillus plantarum YYS-99 mixed in a mass ratio of 1:1:1 and numbered as bacteria 3.

6. The method for preparing a red ginseng and rose fermentation composition according to claim 1, characterized in that: The following steps are involved: 1) Preliminary extraction of Chinese medicine: 20 parts of red ginseng and 5 parts of double red rose were heated in 100°C water for 1 hour, then cooled to 45°C to obtain a preliminary extract of red ginseng and rose; 2) Enzymatic extraction: take the preliminary extract of red ginseng and rose, add cellulase at a mass ratio of 2% of the preliminary extract of red ginseng and rose, and perform enzymatic hydrolysis at 45°C for 1 hour to obtain an extract; 3) Fermentation: Pour the above extract into a fermentation tank, add oligofructose, start stirring, and heat the material in the tank to 37°C, add 0.01% of the strain by mass ratio for fermentation, and the fermentation time is 72h; 4) Sterilization: After the fermentation is completed, the pH of the fermentation liquid drops to 3.7±0.5, and the fermentation liquid is continued to be heated to 80°C for sterilization for 20 minutes; 5) Centrifugal filtration: centrifuge the obtained red ginseng and rose fermented liquid and collect the supernatant; 6) Filling and sterilizing: filling and sterilizing the supernatant to obtain the red ginseng and rose fermentation composition.

7. A red ginseng and rose fermentation composition, characterized in that: The fermented red ginseng and rose composition comprises 20-40 parts of red ginseng and 1-10 parts of double-petal red rose by weight. The fermented red ginseng and rose composition is prepared by the preparation method according to any one of claims 1 to 6.

8. A liquid beverage containing a red ginseng and rose fermentation composition, characterized in that: In parts by weight, it comprises 75 parts of red ginseng and rose fermentation supernatant, 15 parts of oligofructose, 5 parts of elderberry concentrated juice, 2 parts of cranberry concentrated juice, 2.5 parts of fermented pineapple juice, 0.4 parts of citric acid monohydrate and 0.1 parts of pectin; The preparation method of the beverage product is: S1. Centrifuging the red ginseng and rose fermentation liquid obtained by the method according to any one of claims 1 to 6 to obtain a red ginseng and rose fermentation supernatant; S2. Mix the red ginseng and rose fermentation supernatant with oligofructose, elderberry concentrated juice, cranberry concentrated juice, fermented pineapple juice and citric acid in proportion, heat them, add pectin and shear to obtain a beverage product.

9. A solid beverage containing a red ginseng and rose fermentation composition, comprising, by weight, 20 parts of red ginseng and rose fermentation powder, 25 parts of xylitol, 5 parts of blueberry juice powder, 16.5 parts of fermented mulberry powder, 23 parts of maltodextrin, 7 parts of galacto-oligosaccharide, 3 parts of fructo-oligosaccharide and 0.5 parts of anhydrous citric acid; The preparation method of this solid beverage is: S1. Drying the red ginseng and rose fermented liquid obtained by the method according to any one of claims 1 to 6 to prepare red ginseng and rose fermented powder; S2. Mix red ginseng and rose fermented powder, xylitol, blueberry juice powder, fermented mulberry powder, maltodextrin, galacto-oligosaccharide, fructo-oligosaccharide and citric acid monohydrate in a proportion and obtain a solid beverage.

10. A sports liquid beverage containing red ginseng and rose fermented liquid, comprising, by weight, 80 parts of red ginseng and rose fermented supernatant, 8 parts of xylitol, 3 parts of soybean peptide, 6 parts of blackcurrant concentrated juice, 2.5 parts of blueberry concentrated juice, 0.4 parts of citric acid monohydrate, and 0.1 parts of pectin; The preparation method of this solid beverage is: S1. Centrifuging the red ginseng and rose fermentation liquid obtained by the method according to any one of claims 1 to 6 to obtain a red ginseng and rose fermentation supernatant; S2. Mix the fermented supernatant of red ginseng and rose, xylitol, soy peptide, blackcurrant juice concentrate, blueberry juice concentrate and citric acid monohydrate evenly according to the proportion, heat, add pectin and shear to obtain a sports liquid beverage.

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