Spina date seed fermentation paste and production process thereof

Abstract

The invention discloses semen ziziphi spinosae fermentation paste and a production process thereof, and belongs to the technical field of food fermentation process.The semen ziziphi spinosae fermentation paste is prepared from, by mass, 20.7-25.4 parts of semen ziziphi spinosae, 11.8-14.5 parts of rhizoma polygonati, 7.3-10.7 parts of mulberries, 4.8-6.0 parts of longan, 4.5-6.0 parts of poria cocos, 4.0-6.0 parts of lotus seeds, 2.8-5.0 parts of lilies, 1.5-2.5 parts of xylitol, 1.5-2.5 parts of isomaltooligosacharide and 1.1-1.4 parts of probiotics. Then, the invention provides a production process of the semen ziziphi spinosae fermentation paste, and the production process comprises nine processes of selection, fine washing, compatibility, sterilization, biological bacterium fermentation, filtration, decoction, concentration and concoction. The semen ziziphi spinosae fermented paste provided by the invention is prepared by fermenting a plurality of genuine herbaceous plants, belongs to a medicinal and edible traditional Chinese medicine formula, and is unique.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation technology, and particularly relates to a sour jujube seed fermentation paste and a production process thereof. Background Art

[0002] The seeds of the plant Ziziphus jujuba of the Rhamnaceae family have the effects of nourishing the heart and liver, calming the mind and soothing the nerves. They can be used for insomnia, palpitations and dreams, physical weakness and sweating, and thirst due to loss of body fluids. Modern studies have found that Ziziphus jujuba seeds have antioxidant, anti-depressant, anti-anxiety, and learning and memory enhancing effects. Ziziphus jujuba seeds, as a traditional Chinese medicinal material, are widely used for their unique effects of calming the nerves and helping sleep. In modern society, with the accelerated pace of life and increased work pressure, insomnia is becoming more and more common, and the market demand for Ziziphus jujuba seeds products is also increasing. In response to this, many types of products have been developed for Ziziphus jujuba seeds in the prior art: For example, the invention patent with application number CN202311060605.5 discloses a preparation method and use of sour jujube kernel soup, which is composed of stir-fried sour jujube kernel, licorice, rhizoma anemarrhenae, poria cocos, and rhizoma chuanxiong in a mass ratio of 15:3:6:6:6. It is used for the intervention of cerebral ischemia and stroke.

[0003] For example, the invention patent with application number CN202111338415.6 discloses a jujube seed capsule and a preparation method thereof. The capsule disclosed in the invention includes core raw materials and capsule raw materials, and the capsule raw materials include gelatin, oyster shell, vegetable oil, nano-grade titanium dioxide and plasticizer. The purpose is to improve the mechanical properties of the capsule and reduce the possibility of capsule breakage.

[0004] For example, the invention patent with application number CN201510242608.X discloses a production process of jujube kernel wine, which includes: jujube juice is obtained after jujube is cleaned, inspected and cleaned, pulped, enzymolyzed, screened, and centrifuged; jujube kernels are cleaned, crushed, microwaved, pulped, enzymolyzed, decocted, screened, and centrifuged to obtain jujube kernel extract: mixing, yeast activation, temperature-controlled fermentation, post-storage, filtration, and filling. The jujube kernel wine produced by the invention has the natural and unique fruity aroma of jujube, rich in nutrients, and has the unique health care effects of jujube and jujube kernel. The product is light red in color, the wine body is clear and transparent, the jujube aroma is strong, the fragrance is pure, the taste is delicate and soft, and it has a slight tongue.

[0005] In the prior art, the development of Chinese jujube seeds is mostly concentrated in the fields of Chinese medicinal decoctions, capsules and medicinal wines. The present invention aims to develop a Chinese jujube seed fermented paste and a production process thereof. Summary of the invention

[0006] The invention aims to provide a fermented jujube seed paste and a production process thereof.

[0007] The purpose of the invention can be achieved through the following technical solutions: A fermented jujube seed paste is produced from the following raw materials in parts by weight: 20.7-25.4 parts of sour jujube seeds, 11.8-14.5 parts of polygonatum, 7.3-10.7 parts of mulberries, 4.8-6.0 parts of longans, 4.5-6.0 parts of tuckahoe, 4.0-6.0 parts of lotus seeds, 2.8-5.0 parts of lilies, 1.5-2.5 parts of xylitol, 1.5-2.5 parts of isomaltooligosaccharides, and 1.1-1.4 parts of probiotics.

[0008] Furthermore, the fermented jujube seed paste is produced from the following raw materials in parts by weight: 25.0 parts of spiny jujube seeds, 12.5 parts of polygonatum, 8.4 parts of mulberries, 5.5 parts of longans, 5.0 parts of tuckahoe, 5.0 parts of lotus seeds, 3.4 parts of lilies, 2.0 parts of xylitol, 2.0 parts of isomaltooligosaccharides, and 1.2 parts of probiotics.

[0009] Furthermore, the probiotics are composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder mixed in a mass ratio of 3-4:1:1-2.

[0010] Furthermore, the probiotics are composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder mixed in a mass ratio of 4:1:2.

[0011] Furthermore, the effective viable counts of the Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder are all 1.0×10 8 CFU / g.

[0012] Furthermore, the production process of the fermented jujube seed paste comprises the following steps: Fine washing: Rinse the Chinese date kernels with clean water three times, and then dry them at 45-50℃ for 12h. After drying, crush them and set aside. Preparation: Weigh and mix the Chinese date seeds, polygonatum, mulberry, longan, tuckahoe, lotus seeds and lily of the valley according to the weight ratio, and then add purified water to obtain a preparation mixture; Sterilization: pasteurize the prepared mixture to obtain a sterilized slurry; Fermentation: adding probiotics to the sterilized slurry according to the mass parts by stirring, and then placing it in a constant temperature fermentation at a temperature of 37-40°C for 72 hours. After the fermentation is completed, a fermentation liquid is obtained; Filtration: Pass the fermentation liquid through a 200-300 mesh sieve and collect the filtrate; Boil: put the filtrate in a casserole and boil to obtain boiled medicine liquid; Concentration: Use a four-effect falling film evaporator to concentrate the boiled liquid into a paste to obtain a fermented paste; Preparation: Add xylitol and isomaltooligosaccharide according to the mass parts into the fermented paste, stir at room temperature for 1 to 2 hours, and let stand to obtain the fermented paste of sour jujube kernel.

[0013] Furthermore, the mass ratio of the pure water to the mixed material is 1:1.

[0014] Furthermore, the pasteurization temperature is 63-65° C. and the time is 30 minutes.

[0015] Furthermore, the boiling process includes the following steps: firstly, heating the filtrate at a heating rate of 5 to 20°C / min until the filtrate boils, boiling at a constant temperature for 20 to 30 minutes, then cooling to a slightly boiling state, boiling continuously for 40 to 60 minutes, and then naturally cooling to room temperature.

[0016] Beneficial effects of the present invention: On the one hand, the present invention provides a fermented jujube seed paste, which is fermented from a variety of authentic herbs, belongs to a Chinese medicine formula of medicine and food homology, and the product is unique. At the same time, oligosaccharides and xylitol are added to the fermented jujube seed paste of the present invention for boiling, and the traditional crystal sugar boiling is abandoned, which helps to increase the taste and improve the intestines, and helps to meet the needs of consumers for low sucrose, and is more suitable for drinking by the elderly. Then, no hormones and other ingredients are added to the fermented jujube seed paste of the present invention, which belongs to pure medicine and food homology herbal fermentation. Finally, three major probiotics are added to the formula of the present invention, including Lactobacillus acidophilus, Lactobacillus plantarum and Streptococcus thermophilus, among which Lactobacillus acidophilus helps to inhibit harmful bacteria in the gastrointestinal tract and protect the stomach; Lactobacillus plantarum has the effects of immunomodulation, inhibition of pathogenic bacteria, maintenance of intestinal flora balance and promotion of nutrient absorption; Streptococcus thermophilus has the effects of improving intestinal microenvironment, promoting intestinal peristalsis, regulating blood pressure, anti-oxidation and scavenging free radicals to delay aging, helping lactose digestion and improving immunity.

[0017] On the other hand, the present invention provides a production process for the above-mentioned fermented jujube seed paste, including nine processes of selection, fine washing, compatibility, sterilization, biological bacteria fermentation, filtration, boiling, concentration and modulation. This process extracts the effective ingredients in the raw materials to a high degree, and converts macromolecules into small molecules, which is more conducive to intestinal absorption. Compared with the decoction, boiling, refining, steaming, soaking and other processes of traditional Chinese medicine, the production process provided by the present invention mostly uses a mild environment of normal temperature and pressure to protect the active ingredients of Chinese medicine from being destroyed to the maximum extent, and then through probiotic transformation, the fermented Chinese medicine is converted from macromolecules to small molecules, which is easy to absorb and thus improves the efficacy. At the same time, the biological bacteria fermentation process decomposes the toxic substances in the Chinese medicine to reduce toxic side effects. DETAILED DESCRIPTION

[0018] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Example 1

[0020] First, a fermented jujube seed paste is produced from the following raw materials in parts by weight: 20.7 parts of spiny jujube seeds, 11.8 parts of polygonatum, 7.3 parts of mulberries, 4.8 parts of longans, 4.5 parts of tuckahoe, 4.0 parts of lotus seeds, 2.8 parts of lilies, 1.5 parts of xylitol, 1.5 parts of isomaltooligosaccharides, and 1.1 parts of probiotics.

[0021] The probiotics are composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder mixed in a mass ratio of 3:1:1; Among them, the effective viable counts of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder were all 1.0×10 8 CFU / g.

[0022] Then, the production process of the fermented jujube seed paste comprises the following steps: Selection: Select high-quality varieties of jujube kernels from authentic production areas; Fine washing: Rinse the Chinese date kernels with clean water three times, and then dry them at 45℃ for 12h. After drying, crush them and set aside. Preparation: Weigh and mix the Chinese date seeds, polygonatum, mulberry, longan, tuckahoe, lotus seeds and lily of the valley according to the weight ratio, and then add purified water in a weight ratio of 1:1 to obtain a preparation mixture; Sterilization: sterilize the mixed materials at 63°C for 30 minutes to obtain a sterilized slurry; Fermentation: adding probiotics to the sterilized slurry according to the mass parts by stirring, and then placing it in a constant temperature fermentation at 37°C for 72 hours. After the fermentation is completed, a fermentation liquid is obtained; Filtration: Pass the fermentation broth through a 200-mesh sieve and collect the filtrate; Boiling: Place the filtrate in a casserole, heat at a heating rate of 5°C / min until the filtrate boils, boil at a constant temperature for 20 minutes, then cool to a slightly boiling state, continue boiling for 40 minutes, and then naturally cool to room temperature to obtain a boiled medicine solution; Concentration: Use a four-effect falling film evaporator to concentrate the boiled liquid into a paste to obtain a fermented paste; Preparation: Add xylitol and isomaltooligosaccharide according to the mass parts into the fermented paste, stir at room temperature for 1 hour, and let it stand to obtain the fermented paste of sour jujube kernel.

[0023] Example 2

[0024] First, a fermented jujube seed paste is produced from the following raw materials in parts by weight: 25.0 parts of spiny jujube seeds, 12.5 parts of polygonatum, 8.4 parts of mulberries, 5.5 parts of longans, 5.0 parts of tuckahoe, 5.0 parts of lotus seeds, 3.4 parts of lilies, 2.0 parts of xylitol, 2.0 parts of isomaltooligosaccharides, and 1.2 parts of probiotics.

[0025] The probiotics are composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder mixed in a mass ratio of 4:1:2; Among them, the effective viable counts of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder were all 1.0×10 8 CFU / g.

[0026] Then, the production process of the fermented jujube seed paste comprises the following steps: Selection: Select high-quality varieties of jujube kernels from authentic production areas; Fine washing: Rinse the sour jujube kernels with clean water three times, and then dry them at 50℃ for 12h. After drying, crush them and set aside; Preparation: Weigh and mix the Chinese date seeds, polygonatum, mulberry, longan, tuckahoe, lotus seeds and lily of the valley according to the weight ratio, and then add purified water in a weight ratio of 1:1 to obtain a preparation mixture; Sterilization: sterilize the mixed materials at 65°C for 30 minutes to obtain a sterilized slurry; Fermentation: adding probiotics to the sterilized slurry according to the mass parts by stirring, and then placing it in a constant temperature fermentation at 38°C for 72 hours. After the fermentation is completed, a fermentation liquid is obtained; Filtration: Pass the fermentation broth through a 300-mesh sieve and collect the filtrate; Boiling: Place the filtrate in a casserole, heat at a heating rate of 10°C / min until the filtrate boils, boil at a constant temperature for 30 minutes, then cool to a slightly boiling state, continue boiling for 60 minutes, and then naturally cool to room temperature to obtain a boiled medicine solution; Concentration: Use a four-effect falling film evaporator to concentrate the boiled liquid into a paste to obtain a fermented paste; Preparation: Add xylitol and isomaltooligosaccharide in parts by weight into the fermented paste, stir at room temperature for 2 hours, and let stand to obtain the fermented paste of sour jujube kernel.

[0027] Example 3

[0028] First, a fermented jujube seed paste is produced from the following raw materials in parts by weight: 25.4 parts of spiny jujube seeds, 14.5 parts of polygonatum, 10.7 parts of mulberries, 6.0 parts of longans, 6.0 parts of tuckahoe, 6.0 parts of lotus seeds, 5.0 parts of lilies, 2.5 parts of xylitol, 2.5 parts of isomaltooligosaccharides, and 1.4 parts of probiotics.

[0029] The probiotics are composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder mixed in a mass ratio of 4:1:2; Among them, the effective viable counts of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder were all 1.0×10 8 CFU / g.

[0030] Then, the production process of the fermented jujube seed paste comprises the following steps: Selection: Select high-quality varieties of jujube kernels from authentic production areas; Fine washing: Rinse the sour jujube kernels with clean water three times, and then dry them at 50℃ for 12h. After drying, crush them and set aside; Preparation: Weigh and mix the Chinese date seeds, polygonatum, mulberry, longan, tuckahoe, lotus seeds and lily of the valley according to the weight ratio, and then add purified water in a weight ratio of 1:1 to obtain a preparation mixture; Sterilization: sterilize the mixed materials at 65°C for 30 minutes to obtain a sterilized slurry; Fermentation: adding probiotics to the sterilized slurry according to the mass parts by stirring, and after the addition is completed, placing it in a constant temperature fermentation at 40°C for 72 hours. After the fermentation is completed, a fermentation liquid is obtained; Filtration: Pass the fermentation broth through a 300-mesh sieve and collect the filtrate; Boiling: Place the filtrate in a casserole, heat at a heating rate of 20°C / min until the filtrate boils, boil at a constant temperature for 30 minutes, then cool to a slightly boiling state, continue boiling for 60 minutes, and then naturally cool to room temperature to obtain a boiled medicine solution; Concentration: Use a four-effect falling film evaporator to concentrate the boiled liquid into a paste to obtain a fermented paste; Preparation: Add xylitol and isomaltooligosaccharide in parts by weight into the fermented paste, stir at room temperature for 2 hours, and let stand to obtain the fermented paste of sour jujube kernel.

[0031] Test Example 1 The fermented jujube seed paste produced in Examples 1 to 3 was subjected to sensory evaluation and hygienic evaluation: (1) Sensory evaluation: The samples of fermented jujube seed paste produced in Examples 1 to 3 were sampled and evaluated. 200 to 300 healthy passers-by aged 20 to 50 were randomly invited to evaluate the fermented jujube seed paste in terms of smell, taste, color and content form. The evaluation criteria are as follows: Odor: 30 points, with no obvious odor as the full score; Taste: 30 points, full marks for smooth taste; Color: 30 points, full marks for the ointment to be translucent; Contents: 10 points, with full marks for being smooth and free of sediment; The experimenters collected the scoring sheets of the reviewers and calculated the mean, as shown in Table 1 below: Table 1 Mean

[0032] As can be seen from Table 1, after widely inviting passers-by to evaluate, the fermented jujube seed paste produced in Examples 1 to 3 has been widely praised in terms of smell, taste, color and content form, and the fermented jujube seed paste produced in Examples 1 to 3 is translucent and can be pulled into threads.

[0033] (2) Hygiene evaluation: Microbial detection was performed on the fermented jujube seed paste produced in Examples 1 to 3. Three groups of each were extracted and the microorganisms therein were detected according to GB7101. The product technical indicators are shown in Table 2 below, and the test results of Examples 1 to 3 are shown in Table 3 below: Table 2 Microbiological indicators

[0034] Table 3 Microbiological test results

[0035] It can be seen from Table 2 and Table 3 that the microorganisms in the fermented jujube seed paste produced in Examples 1 to 3 all meet the requirements.

[0036] It should be noted that, in this article, terms such as "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or equipment that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or equipment.

[0037] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A fermented paste of Chinese date seeds, characterized in that: Produced from the following raw materials: 20.7-25.4 parts of sour jujube seeds, 11.8-14.5 parts of polygonatum, 7.3-10.7 parts of mulberries, 4.8-6.0 parts of longans, 4.5-6.0 parts of tuckahoe, 4.0-6.0 parts of lotus seeds, 2.8-5.0 parts of lilies, 1.5-2.5 parts of xylitol, 1.5-2.5 parts of isomaltooligosaccharides, and 1.1-1.4 parts of probiotics.

2. The fermented Chinese date seed paste according to claim 1, characterized in that: The fermented Chinese jujube kernel paste is produced from the following raw materials in parts by weight: 25.0 parts of Chinese jujube kernel, 12.5 parts of polygonatum, 8.4 parts of mulberry, 5.5 parts of longan, 5.0 parts of tuckahoe, 5.0 parts of lotus seeds, 3.4 parts of lily, 2.0 parts of xylitol, 2.0 parts of isomaltooligosaccharide, and 1.2 parts of probiotics.

3. The fermented Chinese date seed paste according to claim 1, characterized in that: The probiotics are composed of a mixture of plant lactobacillus powder, acidophilus lactobacillus powder and thermophilus streptococcus powder in a mass ratio of 3-4:1:1-2.

4. The fermented Chinese date seed paste according to claim 3, characterized in that: The probiotics are composed of a mixture of plant lactobacillus powder, acidophilus lactobacillus powder and thermophilus streptococcus powder in a mass ratio of 4:1:

2.

5. The fermented jujube seed paste according to claim 4, characterized in that: The effective live bacteria counts in the Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Streptococcus thermophilus powder are all 1.0×10 8 CFU / g.

6. The production process of a fermented jujube seed paste according to any one of claims 1 to 5, characterized in that: The following steps are involved: Fine washing: Rinse the Chinese date kernels with clean water three times, and then dry them at 45-50℃ for 12h. After drying, crush them and set aside. Preparation: Weigh and mix the Chinese date seeds, polygonatum, mulberry, longan, tuckahoe, lotus seeds and lily of the valley according to the weight ratio, and then add purified water to obtain a preparation mixture; Sterilization: pasteurize the prepared mixture to obtain a sterilized slurry; Fermentation: adding probiotics to the sterilized slurry according to the mass parts by stirring, and then placing it in a constant temperature fermentation at a temperature of 37-40°C for 72 hours. After the fermentation is completed, a fermentation liquid is obtained; Filtration: Pass the fermentation liquid through a 200-300 mesh sieve and collect the filtrate; Boil: put the filtrate in a casserole and boil to obtain boiled medicine liquid; Concentration: Use a four-effect falling film evaporator to concentrate the boiled liquid into a paste to obtain a fermented paste; Preparation: Add xylitol and isomaltooligosaccharide according to the mass parts into the fermented paste, stir at room temperature for 1 to 2 hours, and let stand to obtain the fermented paste of sour jujube kernel.

7. The production process of the fermented jujube seed paste according to claim 6, characterized in that: The mass ratio of the pure water to the mixed material is 1:

1.

8. The production process of the fermented jujube seed paste according to claim 6, characterized in that: The pasteurization temperature is 63-65° C. and the time is 30 minutes.

9. The production process of the fermented jujube seed paste according to claim 6, characterized in that: The boiling process comprises the following steps: firstly, heating the filtrate at a heating rate of 5 to 20°C / min until the filtrate boils, boiling at a constant temperature for 20 to 30 minutes, then cooling to a slightly boiling state, boiling continuously for 40 to 60 minutes, and then naturally cooling to room temperature.

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