Ginseng lactobacillus fermented beverage and preparation method thereof

Abstract

The invention discloses a ginseng lactic acid bacteria fermented beverage and a preparation method thereof, and belongs to the technical field of lactic acid bacteria, the ginseng lactic acid bacteria fermented beverage comprises the following raw materials in parts by weight: 400-600 parts of ginseng, 400-600 parts of grapes and 40-60 parts of auxiliary materials, the production place of the ginseng is set as Changbai Mountain, the production place of the grapes is set as Xinjiang, and the production place of the grapes is set as Xinjiang. The auxiliary material is a composition of chrysanthemum, hawthorn, loquat, kudzuvine root, mountain jujube, pitaya, kumquat, rhizoma polygonati, cordyceps militaris, sea-buckthorn, Chinese date, mulberry, dandelion, cassia seed, gordon euryale seed, kumquat, sugarcane, dendrobe, fructus evodiae, lucid ganoderma and cistanche. The preparation method of the ginseng lactobacillus fermented beverage comprises the following steps: step 1, crushing: crushing grapes, and then introducing the crushed grapes into a fermentation tank; according to the ginseng lactobacillus fermented beverage and the preparation method thereof, the ginseng lactobacillus fermented beverage is rich in taste and beneficial to human bodies.

Description

Technical Field

[0001] The invention belongs to the technical field of lactic acid bacteria, and in particular relates to a ginseng lactic acid bacteria fermented beverage, and also relates to a preparation method of the ginseng lactic acid bacteria fermented beverage. Background Art

[0002] Lactic acid bacteria is a general term for bacteria that can produce large amounts of lactic acid using fermentable carbohydrates. This type of bacteria is widely distributed in nature and has rich species diversity. Traditional fruit-based lactic acid bacteria, especially grapes, are often used. However, the lactic acid bacteria in traditional grape products are filtered less frequently and have a mediocre taste.

[0003] A Chinese patent document (application publication number CN115474661A) discloses a black wolfberry lactic acid bacteria fermented beverage stock solution and a preparation method thereof, which belongs to the field of lactic acid bacteria processing technology. The present invention uses physical methods (deoxygenation, light avoidance) and the addition of exogenous protective agents (hesperidin, trehalose, vanillin) to protect anthocyanins and proanthocyanidins during the high-temperature sterilization and storage of the ginseng lactic acid bacteria fermented beverage stock solution. In addition, hesperidin, trehalose, and vanillin not only have the function of protecting anthocyanins and proanthocyanidins, but are also functional ingredients themselves. While improving nutrition, they can also increase the flavor of the beverage, achieving three goals at one stroke. The ginseng lactic acid bacteria fermented beverage stock solution prepared by the present invention has a high retention rate of anthocyanins and proanthocyanidins, a short fermentation cycle, and good storage stability. It can be compounded with rose water, grape juice, cocktails, etc. to prepare beverages. The number of filtration times and effects of this patent are low, and the edible taste is average.

[0004] Therefore, in view of this situation, there is an urgent need to design and produce a ginseng lactic acid bacteria fermented beverage and a preparation method thereof to meet actual needs. Summary of the invention

[0005] The object of the present invention is to provide a ginseng lactic acid bacteria fermented beverage and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a ginseng lactic acid bacteria fermented beverage, comprising: ginseng, grapes and auxiliary materials, the weight and mass proportions of each raw material are: 400-600 parts of ginseng, 400-600 parts of grapes and 40-60 parts of auxiliary materials.

[0007] As a preferred implementation scheme, the origin of ginseng is set to Changbai Mountain, and the origin of grapes is set to Xinjiang.

[0008] As a preferred embodiment, the auxiliary material is set as a combination of chrysanthemum, hawthorn, loquat, kudzu root, jujube, pitaya, kumquat, polygonatum, cordyceps militaris, sea buckthorn, jujube, mulberry, dandelion, cassia seed, Euryale ferox, kumquat, sugarcane, dendrobium, evodia rutaecarpa, ganoderma lucidum, and Cistanche deserticola.

[0009] A method for preparing a ginseng lactic acid bacteria fermented beverage comprises the following steps:

[0010] Step 1: Crushing: crush the grapes and then introduce them into the fermentation tank;

[0011] Step 2: Add materials: Add ginseng and auxiliary materials into the fermentation tank;

[0012] Step 3, fermentation: introducing yeast into the fermentation tank after adding materials, and then letting it stand for fermentation;

[0013] Step 4, separation and filtration: After the fermentation is completed, the material in the fermentation tank is drained, and then naturally clarified, and then separated and filtered to obtain the primary filter;

[0014] Step 5, aging: freezing the primary filtrate, then re-filtering, and then aging the primary filtrate;

[0015] Step 6. Filling: After aging is completed, the ingredients are adjusted, and filtration, sterilization and testing are carried out. After passing the test, the ginseng lactic acid bacteria fermented beverage is obtained, which is then quantitatively filled, boxed and stored.

[0016] As a preferred embodiment, stirring is performed before static fermentation, and the stirring time is set to 2-4 minutes and the rotation speed is 40 revolutions per minute.

[0017] As a preferred embodiment, the temperature of static fermentation is set to 30-40°C, the environmental humidity of static fermentation is 50%-60%, and the time of static fermentation is set to 24-72h.

[0018] As a preferred embodiment, the filtration mesh size is set to 400 meshes.

[0019] As a preferred embodiment, the sterilization temperature is set to 110-120° C., and the sterilization operation is maintained for 10-30 seconds.

[0020] As a preferred embodiment, the total number of lactic acid bacteria detected is ≥106 cfu / mL.

[0021] Compared with the prior art, the technical effects and advantages of the present invention are as follows:

[0022] The ginseng lactic acid bacteria fermented beverage and the preparation method thereof benefit from the filtering design, multiple filtering, and the filtering mesh is dense, which can ensure the taste of the lactic acid bacteria produced;

[0023] Thanks to the design of ginseng and grapes, the unique flavor can be enhanced, and ginseng is rich in anthocyanins, which is beneficial to the human body;

[0024] Thanks to the design of auxiliary materials and the combination of various materials, it can benefit the human body, increase flavor and improve taste;

[0025] The ginseng lactic acid bacteria fermented beverage and the preparation method thereof not only have rich taste but also are beneficial to the human body. DETAILED DESCRIPTION

[0026] In the following description, a large number of specific details are provided to provide a more thorough understanding of the present invention. However, it is apparent to those skilled in the art that the present invention can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present invention, some technical features well known in the art are not described.

[0027] Embodiment 1

[0028] The present invention provides a ginseng lactic acid bacteria fermented beverage, comprising: ginseng, grapes and auxiliary materials, wherein the weight and mass proportions of the raw materials are: 400 parts of ginseng, 400 parts of grapes and 40 parts of auxiliary materials.

[0029] The origin of ginseng is set to Changbai Mountain, and the origin of grapes is set to Xinjiang.

[0030] The auxiliary materials are set as a combination of chrysanthemum, hawthorn, loquat, kudzu root, jujube, dragon fruit, kumquat, polygonatum, cordyceps militaris, sea buckthorn, jujube, mulberry, dandelion, cassia seed, Euryale ferox, kumquat, sugarcane, dendrobium, evodia rutaecarpa, ganoderma lucidum, and cistanche.

[0031] A method for preparing a ginseng lactic acid bacteria fermented beverage comprises the following steps:

[0032] Step 1: Crushing: crush the grapes and then introduce them into the fermentation tank;

[0033] Step 2: Add materials: Add ginseng and auxiliary materials into the fermentation tank;

[0034] Step 3, fermentation: introduce yeast into the fermentation tank after adding materials, stir and mix before standing fermentation, the stirring time is set to 2 minutes, the speed is 40 revolutions per minute, and then stand fermentation, the temperature of standing fermentation is set to 30°C, the environmental humidity of standing fermentation is 50%, and the time of standing fermentation is set to 24 hours;

[0035] Step 4, separation and filtration: After the fermentation is completed, the material in the fermentation tank is drained, and then naturally clarified, and then separated and filtered to obtain the primary filter material, and the filtration mesh is set to 400 mesh;

[0036] Step 5, aging: freezing the primary filtrate, then re-filtering, and then aging the primary filtrate;

[0037] Step six, filling: after aging is completed, the ingredients are adjusted, and filtration, sterilization and testing are carried out. The sterilization temperature is set to 110°C, and the sterilization operation is maintained for 10 seconds. The total number of lactic acid bacteria detected is ≥106cfu / mL. After passing the test, the ginseng lactic acid bacteria fermented beverage is obtained, and quantitative filling, boxing and storage are carried out.

[0038] Embodiment 2

[0039] The present invention provides a ginseng lactic acid bacteria fermented beverage, comprising: ginseng, grapes and auxiliary materials, wherein the weight and mass proportions of the raw materials are: 600 parts of ginseng, 600 parts of grapes and 60 parts of auxiliary materials.

[0040] The origin of ginseng is set to Changbai Mountain, and the origin of grapes is set to Xinjiang.

[0041] The auxiliary materials are set as a combination of chrysanthemum, hawthorn, loquat, kudzu root, jujube, dragon fruit, kumquat, polygonatum, cordyceps militaris, sea buckthorn, jujube, mulberry, dandelion, cassia seed, Euryale ferox, kumquat, sugarcane, dendrobium, evodia rutaecarpa, ganoderma lucidum, and cistanche.

[0042] A method for preparing a ginseng lactic acid bacteria fermented beverage comprises the following steps:

[0043] Step 1: Crushing: crush the grapes and then introduce them into the fermentation tank;

[0044] Step 2: Add materials: Add ginseng and auxiliary materials into the fermentation tank;

[0045] Step 3, fermentation: introduce yeast into the fermentation tank after adding materials, stir and mix before static fermentation, the stirring time is set to 4 minutes, the speed is 40 revolutions per minute, and then static fermentation is set, the static fermentation temperature is set to 40°C, the static fermentation environment humidity is 60%, and the static fermentation time is set to 72 hours;

[0046] Step 4, separation and filtration: After the fermentation is completed, the material in the fermentation tank is drained, and then naturally clarified, and then separated and filtered to obtain the primary filter material, and the filtration mesh is set to 400 mesh;

[0047] Step 5, aging: freezing the primary filtrate, then re-filtering, and then aging the primary filtrate;

[0048] Step six, filling: after aging is completed, adjust the ingredients, and carry out filtration, sterilization and testing. The sterilization temperature is set to 120°C, and the sterilization operation is maintained for 30 seconds. The total number of lactic acid bacteria detected is ≥106cfu / mL. After passing the test, the ginseng lactic acid bacteria fermented beverage is obtained, which is then quantitatively filled, boxed and stored.

[0049] Embodiment 3

[0050] The invention provides a ginseng lactic acid bacteria fermented beverage comprising: ginseng, grapes and auxiliary materials, wherein the weight and mass proportions of the raw materials are: 500 parts of ginseng, 500 parts of grapes and 50 parts of auxiliary materials.

[0051] The origin of ginseng is set to Changbai Mountain, and the origin of grapes is set to Xinjiang.

[0052] The auxiliary materials are set as a combination of chrysanthemum, hawthorn, loquat, kudzu root, jujube, dragon fruit, kumquat, polygonatum, cordyceps militaris, sea buckthorn, jujube, mulberry, dandelion, cassia seed, Euryale ferox, kumquat, sugarcane, dendrobium, evodia rutaecarpa, ganoderma lucidum, and cistanche.

[0053] A method for preparing a ginseng lactic acid bacteria fermented beverage comprises the following steps:

[0054] Step 1: Crushing: crush the grapes and then introduce them into the fermentation tank;

[0055] Step 2: Add materials: Add ginseng and auxiliary materials into the fermentation tank;

[0056] Step 3, fermentation: introduce yeast into the fermentation tank after adding materials, stir and mix before static fermentation, the stirring time is set to 3 minutes, the speed is 40 revolutions per minute, and then static fermentation is set to 35°C, the ambient humidity of static fermentation is 55%, and the static fermentation time is set to 48h;

[0057] Step 4, separation and filtration: After the fermentation is completed, the material in the fermentation tank is drained, and then naturally clarified, and then separated and filtered to obtain the primary filter material, and the filtration mesh is set to 400 mesh;

[0058] Step 5, aging: freezing the primary filtrate, then re-filtering, and then aging the primary filtrate;

[0059] Step six, filling: after aging is completed, the ingredients are adjusted, and filtration, sterilization and testing are carried out. The sterilization temperature is set to 115°C, and the sterilization operation is maintained for 20 seconds. The total number of lactic acid bacteria detected is ≥106cfu / mL. After passing the test, the ginseng lactic acid bacteria fermented beverage is obtained, and quantitative filling, boxing and storage are carried out.

[0060] Comparison example

[0061] The invention provides a ginseng lactic acid bacteria fermented beverage comprising: ginseng, grapes and auxiliary materials, wherein the weight and mass proportions of the raw materials are: 700 parts of ginseng, 300 parts of grapes and 30 parts of auxiliary materials.

[0062] The origin of ginseng is set to Changbai Mountain, and the origin of grapes is set to Xinjiang.

[0063] The auxiliary materials are set as a combination of chrysanthemum, hawthorn, loquat, kudzu root, jujube, dragon fruit, kumquat, polygonatum, cordyceps militaris, sea buckthorn, jujube, mulberry, dandelion, cassia seed, Euryale ferox, kumquat, sugarcane, dendrobium, evodia rutaecarpa, ganoderma lucidum, and cistanche.

[0064] A method for preparing a ginseng lactic acid bacteria fermented beverage comprises the following steps:

[0065] Step 1: Crushing: crush the grapes and then introduce them into the fermentation tank;

[0066] Step 2: Add materials: Add ginseng and auxiliary materials into the fermentation tank;

[0067] Step 3, fermentation: introduce yeast into the fermentation tank after adding materials, stir and mix before static fermentation, the stirring time is set to 6 minutes, the speed is 40 revolutions per minute, and then static fermentation is set, the static fermentation temperature is set to 80°C, the static fermentation environment humidity is 80%, and the static fermentation time is set to 72h;

[0068] Step 4, separation and filtration: After the fermentation is completed, the material in the fermentation tank is drained, and then naturally clarified, and then separated and filtered to obtain the primary filter material, and the filtration mesh is set to 400 mesh;

[0069] Step 5, aging: freezing the primary filtrate, then re-filtering, and then aging the primary filtrate;

[0070] Step six, filling: after aging is completed, the ingredients are adjusted, and filtering, sterilization and testing are carried out. The sterilization temperature is set to 220°C, and the sterilization operation is maintained for 40 seconds. The total number of lactic acid bacteria detected is ≥106cfu / mL. After passing the test, the ginseng lactic acid bacteria fermented beverage is obtained, and quantitative filling, boxing and storage are carried out.

[0071] Comprehensive comparison of multiple experiments shows that the effects of Example 1, Example 2 and Example 3 are better than those of the control example, and among Example 1, Example 2 and Example 3, Example 3 has better effects than Example 1 and Example 2.

[0072] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A ginseng lactic acid bacteria fermented beverage, characterized in that: include: Ginseng, grapes and auxiliary materials, the weight and mass proportions of each raw material are: 400-600 parts of ginseng, 400-600 parts of grapes and 40-60 parts of auxiliary materials.

2. The ginseng lactic acid bacteria fermented beverage according to claim 1, characterized in that: The origin of the ginseng is set to Changbai Mountain, and the origin of the grapes is set to Xinjiang.

3. The ginseng lactic acid bacteria fermented beverage according to claim 1, characterized in that: The auxiliary material is a composition of chrysanthemum, hawthorn, loquat, kudzu root, jujube, pitaya, kumquat, polygonatum, cordyceps militaris, seabuckthorn, jujube, mulberry, dandelion, cassia seed, euryale, kumquat, sugarcane, dendrobium, evodia rutaecarpa, ganoderma lucidum and cistanche.

4. A method for preparing a ginseng lactic acid bacteria fermented beverage according to any one of claims 1 to 3, characterized in that: The following steps are involved: Step 1: Crushing: crush the grapes and then introduce them into the fermentation tank; Step 2: Add materials: Add ginseng and auxiliary materials into the fermentation tank; Step 3, fermentation: introducing yeast into the fermentation tank after adding materials, and then letting it stand for fermentation; Step 4, separation and filtration: After the fermentation is completed, the material in the fermentation tank is drained, and then naturally clarified, and then separated and filtered to obtain the primary filter; Step 5, aging: freezing the primary filtrate, then re-filtering, and then aging the primary filtrate; Step 6. Filling: After aging is completed, the ingredients are adjusted, and filtration, sterilization and testing are carried out. After passing the test, the ginseng lactic acid bacteria fermented beverage is obtained, which is then quantitatively filled, boxed and stored.

5. The method for preparing a ginseng lactic acid bacteria fermented beverage according to claim 4, characterized in that: Before the static fermentation, the mixture is stirred and evenly mixed, and the stirring time is set to 2-4 minutes and the rotation speed is 40 revolutions per minute.

6. The method for preparing a ginseng lactic acid bacteria fermented beverage according to claim 5, characterized in that: The temperature of the static fermentation is set to 30-40° C., the environmental humidity of the static fermentation is 50%-60%, and the time of the static fermentation is set to 24-72 hours.

7. The method for preparing a ginseng lactic acid bacteria fermented beverage according to claim 4, characterized in that: The mesh number of the filtration is set to 400 meshes.

8. The method for preparing a ginseng lactic acid bacteria fermented beverage according to claim 4, characterized in that: The sterilization temperature is set to 110-120° C., and the sterilization operation is maintained for 10-30 seconds.

9. The method for preparing a ginseng lactic acid bacteria fermented beverage according to claim 4, characterized in that: The total number of lactic acid bacteria detected is ≥106 cfu / mL.