Functional serofluid containing gastrodia elata and preparation method of functional serofluid
Through ultrasonic extraction and enzyme treatment technology, the active ingredients in Gastrodia elata are retained, and combined with the use of fermented bacteria, the problem of degradation of Gastrodia elata in slurry water is solved, and the nutritional value and safety of slurry water are improved.
Patent Information
- Application Number
- CN202510054818.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-14
- Publication Date
- 2025-04-04
AI Technical Summary
The direct addition of Gastrodia elata to the slurry water may lead to the degradation of the active ingredients during the fermentation process, affecting the product's efficacy and quality. The quality of Gastrodia elata is affected by a variety of factors, making it difficult to ensure the quality and safety of the slurry water.
Gastrodia elata powder is mixed with water, and the complete Gastrodia elata extract is obtained through ultrasonic extraction, and combined with cellulase, pectinase, papain and other enzymes to retain the active ingredients in Gastrodia elata. At the same time, fermented bacteria are used to promote the growth of probiotics and enhance the antibacterial function.
Effectively retain the active ingredients in Gastrodia elata, improve the nutritional value and efficacy of slurry water, ensure excellent product quality, and enhance the stability and safety of the fermentation process.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the field of food processing technology, and in particular to a functional syrup containing Gastrodia elata and a preparation method thereof. Background Art
[0002] As a traditional fermented food in the Northwest region, Jiangshui is valued for its unique taste and health functions. For example, it has a good effect on lowering blood pressure and uric acid. Jiangshui is rich in dietary fiber and probiotics, which help promote intestinal motility and improve digestive function.
[0003] Gastrodia elata is a traditional precious Chinese medicinal material and a substance with medicinal and edible homologous properties in my country (Announcement No. 9 of 2023), which has the effects of calming the liver and calming the wind, calming the nerves and tranquilizing the mind. Modern research shows that the active ingredients such as gastrodin and parisonoside contained in Gastrodia elata have a good regulatory effect on the central nervous system and can be used to treat symptoms such as headache, dizziness, and insomnia. Adding Gastrodia elata to the pulp water can not only enrich the flavor of the pulp water, but also impart the efficacy of Gastrodia elata to the pulp water, thereby forming a functional pulp water containing Gastrodia elata. It is expected that this functional pulp water will be warmly welcomed by the market.
[0004] However, there are some technical problems in adding Gastrodia elata directly to the slurry. First, Gastrodia elata contains a variety of active ingredients, which may be degraded or transformed during the fermentation process of the slurry, thus affecting the efficacy and quality of the final product and hindering the industrial production of the slurry; second, as a specialty crop, the quality of Gastrodia elata is affected by many factors such as cultivation technology and production environment, which also brings certain difficulties to large-scale production; third, the fermentation process of the slurry is affected by many factors such as water quality and environmental conditions. The instability of microbial activity may lead to inconsistent slurry quality, especially in the absence of a clear processing technology, it is difficult to ensure the quality and safety of the slurry. Summary of the invention
[0005] The purpose of the present application is to provide a functional pulp containing Gastrodia elata and a preparation method thereof, which combines Gastrodia elata with traditional pulp. The effective ingredients in Gastrodia elata can be fully retained in the product pulp, the beneficial effects of Gastrodia elata can be fully exerted, its nutritional value is improved, and the quality is excellent.
[0006] The technical solution of this application is as follows:
[0007] The present invention provides a functional pulp containing Gastrodia elata, which is prepared from raw materials including the following components:
[0008] Dried Gastrodia elata, cellulase, pectinase, papain, fermentation bacteria, and auxiliary materials.
[0009] Furthermore, in some embodiments of the present application, the fermentation bacteria are any one or more of lactic acid bacteria, yeast, and acetic acid bacteria.
[0010] Furthermore, in some embodiments of the present application, the auxiliary materials include fresh Gastrodia elata and vegetables.
[0011] The present application also provides a method for preparing the functional water containing Gastrodia elata, which comprises the following steps:
[0012] Raw material processing: selecting dry Gastrodia elata, crushing and sieving to obtain Gastrodia elata powder;
[0013] Gastrodia elata extraction: Gastrodia elata powder is taken to prepare Gastrodia elata water extract and Gastrodia elata ethyl acetate extract respectively, and then mixed to prepare Gastrodia elata whole extract;
[0014] Preparation of pulp water stock solution: mixing Gastrodia elata powder with water to obtain a suspension, inoculating fermentation bacteria into the suspension for fermentation to obtain pulp water stock solution;
[0015] Preparation of product slurry: take auxiliary materials, whole Gastrodia elata extract and slurry stock solution, mix them to prepare product slurry.
[0016] Furthermore, in some embodiments of the present application, in the above raw material processing step, dry Gastrodia elata weighing not less than 50 g is selected and crushed through a 100-mesh sieve to obtain Gastrodia elata powder.
[0017] Further, in some embodiments of the present application, in the above-mentioned Gastrodia elata extraction step, Gastrodia elata powder is added to water and ultrasonically extracted to obtain an extract;
[0018] The pH value of the extract is adjusted, and then cellulase, pectinase, and papain are added in sequence for heat preservation treatment, and then the extract is cooled and filtered to obtain a filtrate, and the filtrate is concentrated and centrifuged to obtain a supernatant and a precipitate; the supernatant is extracted with ethyl acetate to recover an ethyl acetate phase and an aqueous phase, and the ethyl acetate phase is rotary evaporated and dried to obtain a Gastrodia elata ethyl acetate extract;
[0019] The aqueous phase is concentrated, and then anhydrous ethanol is added and allowed to stand overnight, and the filter residue is collected by suction filtration, and the filter residue is washed and then freeze-dried to obtain the Gastrodia elata water extract;
[0020] The ethyl acetate extract of Gastrodia elata is mixed with the water extract of Gastrodia elata, and the mixture is spray-dried to obtain the whole extract of Gastrodia elata.
[0021] Furthermore, in some embodiments of the present application, in the above-mentioned Gastrodia elata extraction step, the Gastrodia elata powder is added to 30 to 40 times its weight of water, and ultrasonic extraction is performed under the conditions of ultrasonic power 300 to 600 W, ultrasonic temperature 40 to 65° C., and ultrasonic time 30 to 60 min to obtain an extract.
[0022] Further, in some embodiments of the present application, in the above-mentioned Gastrodia elata extraction step, the pH of the extract is adjusted to 4-6, and 0.3-1.25% of the mass of the Gastrodia elata water extract of cellulase, pectinase, and papain are added in sequence, and the mixture is heat-treated at 28-55° C. for 50-110 min, and then cooled and filtered to obtain a filtrate, and the filtrate is vacuum-concentrated to 25% of the original volume, and then centrifuged to obtain a supernatant and a precipitate;
[0023] The supernatant was extracted with an equal volume of ethyl acetate to obtain an ethyl acetate phase and an aqueous phase. The ethyl acetate phase was rotary evaporated and dried to obtain the Gastrodia elata ethyl acetate extract.
[0024] Furthermore, in some embodiments of the present application, in the above-mentioned Gastrodia elata extraction step, after the aqueous phase is vacuum concentrated to 25% of the original volume, 4 times the concentrated volume of anhydrous ethanol is added, and the mixture is allowed to stand overnight. The filter residue is then collected by filtration, and the filter residue is washed with anhydrous ethanol and acetone in turn, and then freeze-dried to obtain the Gastrodia elata water extract.
[0025] Further, in some embodiments of the present application, in the above-mentioned slurry stock solution preparation step, Gastrodia elata powder and water are added in a mass ratio of 1:8, stirred and mixed, and then heated to 80° C., and heated for 30 minutes to obtain a suspension;
[0026] The suspension is inoculated with fermentation bacteria for fermentation at a temperature of 30-35°C for 2-3 days. After fermentation, the filtrate is filtered to obtain the filtrate, which is then packaged and pasteurized to obtain the slurry stock solution.
[0027] Furthermore, in some embodiments of the present application, in the above-mentioned product slurry preparation step, water is taken and heated to boiling, then auxiliary materials are added, and then the whole extract of Gastrodia elata and the flour suspension are added. After boiling, the materials are transferred to a sealed can, and then the slurry stock solution is added to the sealed can, and the can is sealed after stirring to obtain the product slurry.
[0028] Furthermore, in some embodiments of the present application, in the above-mentioned product slurry preparation step, the material is transferred to a sealed can after boiling for 1 to 2 minutes, and then the slurry stock solution is added to the sealed can, and the can is sealed after stirring, and the sealed can is wrapped with heat-insulating cotton and placed at room temperature for 48 hours to obtain the product slurry.
[0029] Compared with the prior art, the embodiments of the present application have at least the following advantages or beneficial effects:
[0030] In view of the above aspects, the embodiment of the present application provides a functional pulp containing Gastrodia elata and a preparation method thereof, wherein the process can fully extract the effective ingredients in Gastrodia elata and retain them in the product pulp; by adding Gastrodia elata components, the growth of probiotics such as lactobacillus and acetobacter can be promoted during fermentation, thereby promoting the accumulation of pulp flavor metabolites, and can also play a good antibacterial function, so that the late fermentation is not easily contaminated by miscellaneous bacteria. The preparation method is simple to operate and is conducive to production; the product pulp has extremely high nutritional value, can give full play to the beneficial effects of Gastrodia elata, and has a good effect on lowering blood pressure, improving cerebral ischemia, calming the nerves, and lowering uric acid. DETAILED DESCRIPTION
[0031] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.
[0032] It should be noted that the term "include" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including 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 device. In the absence of further restrictions, the elements defined by the sentence "include..." do not exclude the existence of other identical elements in the process, method, article or device including its elements.
[0033] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application may be combined with each other.
[0034] The features and performance of the present application are further described in detail below in conjunction with the embodiments.
[0035] Example
[0036] The present application example provides a functional pulp containing Gastrodia elata, which is prepared by the following method:
[0037] Raw material handling:
[0038] Select dried Gastrodia elata weighing not less than 50 g, and grind through a 100-mesh sieve to obtain Gastrodia elata powder;
[0039] Gastrodia elata extract:
[0040] Take 40g of Gastrodia elata powder and add it to 30-40 times the volume of water, perform ultrasonic extraction under the conditions of ultrasonic power of 300-600W, ultrasonic temperature of 40-65°C, and ultrasonic time of 30-60min to obtain an extract;
[0041] The pH of the extract is adjusted to 4-6, and 0.3-1.25% of the mass of the water extract of Gastrodia elata is added with cellulase, pectinase, and papain in turn, and the mixture is kept at 28-55° C. for 50-110 minutes, and then cooled and filtered to obtain a filtrate, and the filtrate is vacuum concentrated to 25% of the original volume, and then centrifuged to obtain a supernatant and a precipitate;
[0042] The supernatant was extracted three times with an equal volume of ethyl acetate to recover an ethyl acetate phase and an aqueous phase;
[0043] The ethyl acetate phase is rotary evaporated and dried to obtain the ethyl acetate extract of Gastrodia elata;
[0044] After the aqueous phase is vacuum concentrated to 25% of the original volume, 4 times the concentrated volume of anhydrous ethanol is added, and the mixture is allowed to stand overnight, and then the residue is collected by suction filtration, and the residue is washed with anhydrous ethanol and acetone for 3 times in sequence, and then freeze-dried to obtain the Gastrodia elata water extract;
[0045] The ethyl acetate extract of Gastrodia elata is mixed with the water extract of Gastrodia elata, and the mixture is spray-dried to obtain the whole extract of Gastrodia elata;
[0046] Preparation of slurry stock solution:
[0047] Add Gastrodia elata powder and water in a mass ratio of 1:8, stir and mix, and heat to 80°C for 30 minutes to obtain a suspension;
[0048] Inoculating fermentation bacteria into the suspension for fermentation at a temperature of 30 to 35° C. for 2 to 3 days; filtering after fermentation to obtain a filtrate, then packaging and pasteurizing to obtain a slurry stock solution;
[0049] Wherein, the fermentation bacteria is any one or more of lactic acid bacteria, yeast, and acetic acid bacteria;
[0050] Product slurry preparation:
[0051] Put fresh shredded Gastrodia elata and shredded potatoes into a sealed container;
[0052] Put 1.5L of pure water in a pot and bring to a boil. Then add shredded carrots, shredded white radish, celery segments, and cabbage cubes and blanch for 1 minute. Then add 8g of Gastrodia elata extract and 60ml of 30g / 100ml flour suspension. After boiling for 1-2 minutes, pour all the ingredients in the pot into a sealed can, and then quickly add 100g of scallion segments.
[0053] Pour 400 ml of Gastrodia elata puree water into a sealed can, stir evenly and seal the can, wrap the sealed can with heat-insulating cotton, and place it at room temperature for 48 hours to obtain functional pulp water containing Gastrodia elata.
[0054] Test example
[0055] The single factor test and orthogonal test were used to optimize the slurry formula of the example product, and the electronic eye, electronic nose, GC-MS, HPLC and other methods were combined to explore the changes in the quality and flavor of the slurry during storage. The slurry of the product obtained in the example of this application was tested, analyzed and sensory evaluated:
[0056] The sensory evaluation criteria are shown in Table 1:
[0057] Table 1
[0058]
[0059] The fermentation bacteria inoculated during the fermentation process were changed: lactic acid bacteria alone, yeast alone, and lactic acid bacteria and yeast were used for mixed fermentation. The sensory evaluation of the obtained product slurry was performed. The results are shown in Table 2:
[0060] Table 2
[0061]
[0062] Based on the above results, the ratio of fermentation bacteria inoculated during fermentation was adjusted, and the sensory evaluation of the obtained product slurry was performed. The results are shown in Table 3:
[0063] Table 3
[0064]
[0065] On the basis of mixed fermentation of yeast and lactic acid bacteria, the ratio of fermentation bacteria inoculated during fermentation was adjusted, and the content of Gastrodia elata polysaccharide in the product slurry was determined by ultraviolet method, and the active ingredients in the product slurry were analyzed and evaluated by HPLC. The results are shown in Table 4:
[0066] Table 4
[0067]
[0068]
[0069] It can be seen that the product slurry prepared by the process of the embodiment of the present application can effectively retain the active substances contained in Gastrodia elata, so that the beneficial effects of Gastrodia elata can be fully exerted when used; the product slurry has a good taste, appropriate acidity, rich aroma, and high nutritional value.
[0070] In summary, the present application embodiment provides a functional pulp containing Gastrodia elata and a preparation method thereof, wherein the process can fully extract the effective ingredients in Gastrodia elata and retain them in the product pulp; by adding Gastrodia elata components, the growth of probiotics such as lactobacillus and acetobacter can be promoted during fermentation, thereby promoting the accumulation of pulp flavor metabolites, and can also play a good antibacterial function, so that the late fermentation is not easily contaminated by miscellaneous bacteria. The preparation method is simple to operate and is conducive to production; the product pulp has extremely high nutritional value, can give full play to the beneficial effects of Gastrodia elata, and has a good effect on lowering blood pressure, improving cerebral ischemia, calming the nerves, and lowering uric acid.
[0071] The embodiments described above are part of the embodiments of the present application, rather than all of the embodiments. The detailed description of the embodiments of the present application is not intended to limit the scope of the present application for protection, but merely represents the selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present application.
Claims
1. A functional water containing Gastrodia elata, characterized in that: It is prepared from raw materials including the following components: Dried Gastrodia elata, cellulase, pectinase, papain, fermentation bacteria, and auxiliary materials.
2. The functional water containing Gastrodia elata according to claim 1, characterized in that: The fermentation bacteria are any one or more of lactic acid bacteria, yeast, and acetobacillus.
3. The functional water containing Gastrodia elata according to claim 1, characterized in that: The auxiliary materials include fresh gastrodia elata and vegetables.
4. A method for preparing a functional water containing Gastrodia elata according to any one of claims 1 to 3, characterized in that: It includes the following steps: Raw material processing: selecting dry Gastrodia elata, crushing and sieving to obtain Gastrodia elata powder; Gastrodia elata extraction: Gastrodia elata powder is taken to prepare Gastrodia elata water extract and Gastrodia elata ethyl acetate extract respectively, and then mixed to prepare Gastrodia elata whole extract; Preparation of pulp water stock solution: mixing Gastrodia elata powder with water to obtain a suspension, inoculating fermentation bacteria into the suspension for fermentation to obtain pulp water stock solution; Preparation of product slurry: take auxiliary materials, whole Gastrodia elata extract and slurry stock solution, mix them to prepare product slurry.
5. The method for preparing the functional water containing Gastrodia elata according to claim 4, characterized in that: In the raw material processing step, dry Gastrodia elata weighing not less than 50 g is selected and crushed through a 100-mesh sieve to obtain Gastrodia elata powder.
6. The method for preparing the functional water containing Gastrodia elata according to claim 4, characterized in that: In the Gastrodia elata extraction step, Gastrodia elata powder is added into water and ultrasonically extracted to obtain an extract; The pH value of the extract is adjusted, and then cellulase, pectinase, and papain are added in sequence for heat preservation treatment, and then the extract is cooled and filtered to obtain a filtrate, and the filtrate is concentrated and centrifuged to obtain a supernatant and a precipitate; the supernatant is extracted with ethyl acetate to recover an ethyl acetate phase and an aqueous phase, and the ethyl acetate phase is rotary evaporated and dried to obtain a Gastrodia elata ethyl acetate extract; The aqueous phase is concentrated, and then anhydrous ethanol is added and allowed to stand overnight, and the filter residue is collected by suction filtration, and the filter residue is washed and then freeze-dried to obtain the Gastrodia elata water extract; The ethyl acetate extract of Gastrodia elata is mixed with the water extract of Gastrodia elata, and the mixture is spray-dried to obtain the whole extract of Gastrodia elata.
7. The method for preparing the functional water containing Gastrodia elata according to claim 6, characterized in that: In the Gastrodia elata extraction step, Gastrodia elata powder is added into water 30 to 40 times of its weight, and ultrasonic extraction is performed under the conditions of ultrasonic power 300 to 600 W, ultrasonic temperature 40 to 65° C., and ultrasonic time 30 to 60 min to obtain an extract.
8. The method for preparing the functional water containing Gastrodia elata according to claim 6, characterized in that: In the Gastrodia elata extraction step, the pH of the extract is adjusted to 4-6, 0.3-1.25% of the mass of the Gastrodia elata water extract of cellulase, pectinase, and papain are added in sequence, and the mixture is heat-treated at 28-55° C. for 50-110 minutes, and then cooled and filtered to obtain a filtrate, and the filtrate is vacuum-concentrated to 25% of the original volume, and then centrifuged to obtain a supernatant and a precipitate; The supernatant was extracted with an equal volume of ethyl acetate to obtain an ethyl acetate phase and an aqueous phase. The ethyl acetate phase was rotary evaporated and dried to obtain the Gastrodia elata ethyl acetate extract.
9. The method for preparing the functional pulp containing Gastrodia elata according to claim 6, characterized in that: In the Gastrodia elata extraction step, the aqueous phase is vacuum concentrated to 25% of the original volume, and then 4 times the concentrated volume of anhydrous ethanol is added, and the mixture is allowed to stand overnight. The residue is then collected by filtration, and the residue is washed with anhydrous ethanol and acetone in turn, and then freeze-dried to obtain the Gastrodia elata water extract.
10. The method for preparing the functional water containing Gastrodia elata according to claim 4, characterized in that: In the step of preparing the slurry stock solution, Gastrodia elata powder and water are added in a mass ratio of 1:8, stirred and mixed, and heated to 80° C., and continued to heat for 30 minutes to obtain a suspension; The suspension is inoculated with fermentation bacteria for fermentation at a temperature of 30-35°C for 2-3 days. After fermentation, the filtrate is filtered to obtain the filtrate, which is then packaged and pasteurized to obtain the slurry stock solution.