A method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture

Abstract

The present invention provides a method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture, and relates to the field of functional food preparation. The method comprises: preparing a fermented extract of kudzu root, white mulberry bark, and gynostemma pentaphyllum; washing brown rice with sterile water and soaking it with the obtained fermented extract; filtering the soaked brown rice, keeping it moist for germination, and obtaining germinated brown rice; and baking the obtained germinated brown rice to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture. The method for preparing brown rice germ tea provided by the present invention accelerates the germination of brown rice by the fermented extract of a specific traditional Chinese medicine composition, and the germination rate of brown rice is high, and the obtained brown rice germ tea has stable quality and is not easy to deteriorate.

Description

Technical Field

[0001] The invention provides a method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture, and relates to the field of functional food preparation. Background Art

[0002] Brown rice germ tea is a drink that originates from tradition and is rich in modern health concepts. It is gradually gaining favor among more and more people. As a representative of whole grains, brown rice retains the cortex, endosperm and germ, and its nutritional value is richer than that of white rice. The germ part of brown rice is rich in active nutrients and the most active root of life, including rich vitamins E and B, enzymes, and a large amount of calcium, iron, zinc, selenium and other trace elements necessary for the human body. These elements remain in the germ in the form of organic salts, making brown rice germ tea a natural food therapy and health care treasure. The nutritional components of brown rice after germination have changed significantly, producing more bioactive substances that are easy for the human body to absorb. The tea soup of brown rice germ tea is golden in color, rich in aroma, and mellow in taste. It not only has a unique flavor, but also contains rich nutritional value. The dietary fiber in brown rice germ tea can stimulate the secretion of digestive juices, promote intestinal peristalsis, and has the functions of lowering blood sugar, cholesterol and helping defecation. At the same time, the presence of B vitamins and E vitamins can enhance the body's immune function, promote blood circulation, help people eliminate depression and irritability, and make people full of vitality.

[0003] However, despite the many advantages of brown rice germ tea, it still faces some challenges. Among them, easy deterioration and single nutrition are the two main problems. Although the nutrients in brown rice germ tea are rich, it is easily affected by moisture and contaminated by microorganisms. The effective ingredients are also very easy to denature, resulting in quality degradation or even deterioration. In addition, although the nutrients in brown rice germ tea are comprehensive, its nutritional structure may appear relatively single relative to certain specific health needs, and it is difficult to meet the needs of everyone.

[0004] TCM agriculture, as a combination of traditional Chinese medicine theory and modern agricultural technology, is gradually becoming a new driving force for the sustainable development of agriculture. The core of TCM agriculture is to utilize natural plant resources such as Chinese herbal medicines, and apply them to various links such as production, processing and storage of agricultural products through specific agricultural technical means to improve the quality and nutritional value of agricultural products, while reducing the use of chemical pesticides and fertilizers and protecting the ecological environment. Chinese herbal medicines not only have rich nutrients and bioactive substances, but also have significant antibacterial, antiviral and antioxidant biological activities. These characteristics make Chinese herbal medicines an ideal natural substitute for pesticides and fertilizers. Through reasonable Chinese herbal medicine formulas and application methods, the quality and safety of agricultural products can be effectively improved, while reducing production costs and environmental pollution. At present, no one has applied the concepts and technologies of TCM agriculture to the preparation of brown rice germ tea. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a preparation process of brown rice germ tea based on traditional Chinese medicine agriculture and realizing the effect of traditional Chinese medicine through fermentation. The specific scheme is as follows:

[0006] A method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture comprises the following steps:

[0007] S1, preparing a fermented extract of kudzu root, white mulberry bark and gynostemma pentaphyllum;

[0008] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0009] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, to obtain germinated brown rice;

[0010] S4. The germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0011] Preferably, the method for preparing the Pueraria root, Morus alba and Gynostemma pentaphyllum fermentation extract in step S1 includes: taking Pueraria root, Morus alba and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba and Gynostemma pentaphyllum fermentation extract.

[0012] Preferably, the sterilization method includes 121° C. high-pressure steam sterilization for 30 min or microwave sterilization or ultrasonic sterilization.

[0013] Preferably, the mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:(0.2-0.5):(0.8-1).

[0014] Preferably, the mass of the sterile water is 5-15 times the sum of the mass of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

[0015] Preferably, the fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0016] Preferably, after the fermentation medium is added, the final concentrations of its components in the fermentation system are cyclodextrin 15-25 g / L, yeast extract 5-15 g / L, MgSO4 0.1-0.2 wt%, and KH2PO4 0.1-0.2 wt%.

[0017] Preferably, the fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0018] Preferably, the total number of viable bacteria inoculated with the fermentation strain is 1.5×10 5 -1.9×10 6 CFU / mL.

[0019] Preferably, the ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:(2-3).

[0020] Preferably, the fermentation temperature is 33-35°C, the pH is 5.5-6.0, and the fermentation time is 48-72h.

[0021] Preferably, the centrifugation is performed at 3000-5000 rpm for 10-15 min.

[0022] Preferably, in step S2, the mass ratio of the brown rice to the fermentation extract is 1:(1.5-3.0); the soaking temperature is 25-35° C., and the soaking time is 8-12 h.

[0023] Preferably, the method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, covering the soaked brown rice with a fabric moistened with the fermentation extract, or covering the soaked brown rice with an open-pore plastic wrap.

[0024] Preferably, the germination in step S3 is carried out at 25-35° C. for 8-10 hours, and the seeds are rinsed once every 3-4 hours with a fermentation extract having the same temperature as the germination temperature.

[0025] Preferably, the baking temperature in step S4 is 120-130° C., and the baking time is 0.5-1.5 h.

[0026] The beneficial effects of the present invention are as follows:

[0027] The method for preparing brown rice germ tea of ​​the invention accelerates the growth of brown rice by using the fermentation extract of the specific Chinese medicine composition, so that the germination rate of brown rice is high and the obtained brown rice germ tea has stable quality and is not easy to deteriorate. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0029] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0030] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0031] Embodiment Preparation of fermented brown rice germ tea based on traditional Chinese medicine agriculture:

[0032] S1, preparing a fermented extract of kudzu root, white mulberry bark and gynostemma pentaphyllum;

[0033] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0034] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, to obtain germinated brown rice;

[0035] S4. The germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0036] The preparation method of the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root, Morus alba bark, and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract.

[0037] The sterilization method includes 121° C. high-pressure steam sterilization for 30 minutes or microwave sterilization or ultrasonic sterilization.

[0038] The mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:(0.2-0.5):(0.8-1).

[0039] The mass of the sterile water is 5-15 times the sum of the mass of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

[0040] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0041] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 15-25 g / L of cyclodextrin, 5-15 g / L of yeast extract, 0.1-0.2 wt% of MgSO4, and 0.1-0.2 wt% of KH2PO4.

[0042] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0043] The total number of live bacteria in the fermentation strain was 1.5×10 5 -1.9×10 6 CFU / mL.

[0044] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:(2-3).

[0045] The fermentation temperature is 33-35°C, the pH is 5.5-6.0, and the fermentation time is 48-72h.

[0046] The centrifugation was performed at 3000-5000 rpm for 10-15 min.

[0047] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:(1.5-3.0); the soaking temperature is 25-35° C., and the soaking time is 8-12 h.

[0048] The method for keeping the rice moist in step S3 includes keeping the air humidity above 80%, covering the soaked brown rice with a fabric moistened with the fermentation extract, or covering the soaked brown rice with an open-pore plastic wrap.

[0049] The germination in step S3 is carried out at 25-35° C. for 8-10 hours, and the seeds are rinsed once every 3-4 hours with a fermentation extract having the same temperature as the germination temperature.

[0050] The baking temperature in step S4 is 120-130° C., and the baking time is 0.5-1.5 h.

[0051] Example 1 Preparation of fermented brown rice germ tea based on traditional Chinese medicine agriculture:

[0052] S1, preparing a fermented extract of kudzu root, white mulberry bark and gynostemma pentaphyllum;

[0053] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0054] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, to obtain germinated brown rice;

[0055] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0056] The preparation method of the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root, Morus alba bark, and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract.

[0057] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0058] The mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:0.5:1.

[0059] The mass of the sterile water is 5 times the sum of the masses of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

[0060] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0061] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 15 g / L cyclodextrin, 5 g / L yeast extract, 0.1 wt% MgSO4, and 0.1 wt% KH2PO4.

[0062] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0063] The total number of live bacteria inoculated with the fermentation strain was about 4.0×10 5 CFU / mL.

[0064] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:3.

[0065] The fermentation temperature is 33° C., the pH is 5.5, and the fermentation time is 72 hours.

[0066] The centrifugation was performed at 3000 rpm for 15 min.

[0067] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0068] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0069] The germination in step S3 is carried out at 25° C. for 10 hours, and the seeds are rinsed once every 3 hours with a fermentation extract having the same temperature as the germination temperature.

[0070] The baking temperature in step S4 is 120° C. and the baking time is 1.5 h.

[0071] Example 2 Preparation of fermented brown rice germ tea based on traditional Chinese medicine agriculture:

[0072] S1, preparing Pueraria root, Morus alba bark, Gynostemma pentaphyllum fermentation extract;

[0073] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0074] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, and obtaining germinated brown rice;

[0075] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0076] The preparation method of the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root, Morus alba bark, and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract.

[0077] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0078] The mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:0.5:0.8.

[0079] The mass of the sterile water is 10 times the sum of the mass of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

[0080] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0081] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 20 g / L cyclodextrin, 10 g / L yeast extract, 0.15 wt% MgSO4, and 0.15 wt% KH2PO4.

[0082] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0083] The total number of live bacteria inoculated with the fermentation strain was about 6.0×10 5 CFU / mL.

[0084] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:2.

[0085] The fermentation temperature is 33° C., the pH is 5.5, and the fermentation time is 72 hours.

[0086] The centrifugation was performed at 4000 rpm for 15 min.

[0087] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0088] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0089] The germination in step S3 is carried out at 25° C. for 10 hours, and the seeds are rinsed once every 3 hours with a fermentation extract having the same temperature as the germination temperature.

[0090] The baking temperature in step S4 is 120° C. and the baking time is 1.5 h.

[0091] Example 3 Preparation of fermented brown rice germ tea based on traditional Chinese medicine agriculture:

[0092] S1, preparing Pueraria root, Morus alba bark, Gynostemma pentaphyllum fermentation extract;

[0093] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0094] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, and obtaining germinated brown rice;

[0095] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0096] The preparation method of the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root, Morus alba bark, and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract.

[0097] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0098] The mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:0.2:0.8.

[0099] The mass of the sterile water is 15 times the sum of the masses of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

[0100] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0101] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 25 g / L cyclodextrin, 15 g / L yeast extract, 0.2 wt% MgSO4, and 0.2 wt% KH2PO4.

[0102] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0103] The total number of live bacteria inoculated with the fermentation strain was about 1.8×10 6 CFU / mL.

[0104] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:2.

[0105] The fermentation temperature is 35°C, the pH is 6.0, and the fermentation time is 48 hours.

[0106] The centrifugation was performed at 5000 rpm for 10 min.

[0107] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0108] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0109] The germination in step S3 is carried out at 25° C. for 10 hours, and the seeds are rinsed once every 3 hours with a fermentation extract having the same temperature as the germination temperature.

[0110] The baking temperature in step S4 is 120° C. and the baking time is 1.5 h.

[0111] Example 4 Preparation of fermented brown rice germ tea based on traditional Chinese medicine agriculture:

[0112] S1, preparing a fermented extract of kudzu root, white mulberry bark and gynostemma pentaphyllum;

[0113] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0114] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, to obtain germinated brown rice;

[0115] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0116] The preparation method of the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root, Morus alba bark, and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract.

[0117] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0118] The mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:0.2:0.8.

[0119] The mass of the sterile water is 15 times the sum of the masses of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

[0120] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0121] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 25 g / L cyclodextrin, 15 g / L yeast extract, 0.2 wt% MgSO4, and 0.2 wt% KH2PO4.

[0122] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0123] The total number of live bacteria inoculated with the fermentation strain was about 1.8×10 6 CFU / mL.

[0124] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:2.

[0125] The fermentation temperature is 35°C, the pH is 6.0, and the fermentation time is 48 hours.

[0126] The centrifugation was performed at 5000 rpm for 10 min.

[0127] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:1.5; the soaking temperature is 35° C., and the soaking time is 8 hours.

[0128] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0129] The germination in step S3 is carried out at 35° C. for 8 hours, and the seeds are rinsed once every 4 hours with a fermentation extract having the same temperature as the germination temperature.

[0130] The baking temperature in step S4 is 130° C. and the baking time is 0.5 h.

[0131] Comparative Example 1 Preparation of fermented brown rice germ tea (the difference from Example 1 is that no Chinese medicine is added):

[0132] S1, brown rice is washed with water and then soaked in water;

[0133] S2, filtering to obtain soaked brown rice, keeping it moist for germination, to obtain germinated brown rice;

[0134] S3. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0135] In step S1, the mass ratio of brown rice to water is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0136] The method for keeping the rice moist in step S2 includes keeping the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with water.

[0137] The germination in step S2 is carried out at 25° C. for 10 hours, and the germination temperature is used for rinsing once every 3 hours.

[0138] The baking temperature in step S3 is 120° C. and the baking time is 1.5 h.

[0139] Comparative Example 2 Preparation of fermented brown rice germ tea (the difference from Example 1 is that Pueraria root is not added to the Chinese medicine composition):

[0140] S1, preparing fermented extract of Morus alba and Gynostemma pentaphyllum;

[0141] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0142] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, and obtaining germinated brown rice;

[0143] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0144] The preparation method of the fermentation extract of mulberry bark and gynostemma pentaphyllum described in step S1 includes: taking mulberry bark and gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the fermentation extract of mulberry bark and gynostemma pentaphyllum.

[0145] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0146] The mass ratio of the mulberry bark and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 0.5:1.

[0147] The mass of the sterile water is 5 times the sum of the mass of Morus alba bark and Gynostemma pentaphyllum.

[0148] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0149] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 15 g / L cyclodextrin, 5 g / L yeast extract, 0.1 wt% MgSO4, and 0.1 wt% KH2PO4.

[0150] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0151] The total number of live bacteria inoculated with the fermentation strain was about 4.0×10 5 CFU / mL.

[0152] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:3.

[0153] The fermentation temperature is 33° C., the pH is 5.5, and the fermentation time is 72 hours.

[0154] The centrifugation was performed at 3000 rpm for 15 min.

[0155] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0156] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0157] The germination in step S3 is carried out at 25° C. for 10 hours, and the seeds are rinsed once every 3 hours with a fermentation extract having the same temperature as the germination temperature.

[0158] The baking temperature in step S4 is 120° C. and the baking time is 1.5 h.

[0159] Comparative Example 3 Preparation of fermented brown rice germ tea (the difference from Example 1 is that the Chinese medicine composition does not include Morus alba bark):

[0160] S1, preparing Pueraria root and Gynostemma pentaphyllum fermentation extract;

[0161] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0162] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, and obtaining germinated brown rice;

[0163] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0164] The preparation method of the Pueraria root and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root and Gynostemma pentaphyllum fermentation extract.

[0165] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0166] The mass ratio of Pueraria root and Gynostemma pentaphyllum (dried Chinese medicinal materials) is 1:0.5:1.

[0167] The mass of the sterile water is 5 times the sum of the mass of Pueraria lobata and Gynostemma pentaphyllum.

[0168] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0169] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 15 g / L cyclodextrin, 5 g / L yeast extract, 0.1 wt% MgSO4, and 0.1 wt% KH2PO4.

[0170] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0171] The total number of live bacteria inoculated with the fermentation strain was about 4.0×10 5 CFU / mL.

[0172] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:3.

[0173] The fermentation temperature is 33° C., the pH is 5.5, and the fermentation time is 72 hours.

[0174] The centrifugation was performed at 3000 rpm for 15 min.

[0175] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0176] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0177] The germination in step S3 is carried out at 25° C. for 10 hours, and the seeds are rinsed once every 3 hours with a fermentation extract having the same temperature as the germination temperature.

[0178] The baking temperature in step S4 is 120° C. and the baking time is 1.5 h.

[0179] Comparative Example 4 Preparation of fermented brown rice germ tea (the difference from Example 1 is that the Chinese medicine composition does not include Gynostemma pentaphyllum):

[0180] S1, preparing Pueraria root and Morus alba fermented extract;

[0181] S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract;

[0182] S3, filtering to obtain the soaked brown rice, keeping it moist for germination, and obtaining germinated brown rice;

[0183] S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

[0184] The preparation method of the Pueraria root and Morus alba fermented extract described in step S1 includes: taking Pueraria root and Morus alba fermented extract, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root and Morus alba fermented extract.

[0185] The sterilization method includes high pressure steam sterilization at 121° C. for 30 min.

[0186] The mass ratio of Pueraria root and Morus alba bark (dried Chinese medicinal materials) is 1:0.5:1.

[0187] The mass of the sterile water is 5 times the sum of the mass of Pueraria root and Morus alba bark.

[0188] The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

[0189] After the fermentation medium is added, the final concentrations of its components in the fermentation system are 15 g / L cyclodextrin, 5 g / L yeast extract, 0.1 wt% MgSO4, and 0.1 wt% KH2PO4.

[0190] The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

[0191] The total number of live bacteria inoculated with the fermentation strain was about 4.0×10 5 CFU / mL.

[0192] The ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:3.

[0193] The fermentation temperature is 33° C., the pH is 5.5, and the fermentation time is 72 hours.

[0194] The centrifugation was performed at 3000 rpm for 15 min.

[0195] In step S2, the mass ratio of the brown rice to the fermentation extract is 1:3.0; the soaking temperature is 25° C., and the soaking time is 12 h.

[0196] The method for maintaining moisture in step S3 includes maintaining the air humidity above 80%, and covering the soaked brown rice with a double layer of gauze moistened with the fermentation extract.

[0197] The germination in step S3 is carried out at 25° C. for 10 hours, and the seeds are rinsed once every 3 hours with a fermentation extract having the same temperature as the germination temperature.

[0198] The baking temperature in step S4 is 120° C. and the baking time is 1.5 h.

[0199] Brown rice germ tea product testing: Grind the brown rice germ tea sample into powder (30 mesh), add it into boiling water at a mass ratio of brown rice powder to water of 1:10 and soak for 10 minutes to prepare the brown rice germ tea soup sample for testing.

[0200] Product Testing Methods

[0201] The product is tested on the day of preparation, and all product samples are vacuum-sealed and stored in the dark at 35°C for 60 days before testing, with comparisons made before and after storage.

[0202] Sensory evaluation: The color, aroma and taste of the brown rice germ tea were evaluated by vision, smell and taste. The results are shown in Table 1.

[0203] Table 1 Sensory evaluation results of samples

[0204]

[0205] Active ingredient detection: The content of specific active ingredients in the tea soup samples before and after placement was detected, and the quality change of the germ tea was calculated. The formula is: change rate = (content before placement - content after placement) / content before placement × 100%. The results are shown in Table 2.

[0206] Table 2 Test results of active ingredient content in tea samples

[0207] sample GABA change rate % Glutathione change rate % Ferulic acid change rate % Example 1 0.78 2.23 0.89 Example 2 0.52 2.58 1.17 Example 3 1.25 3.61 0.93 Example 4 0.95 2.82 1.22 Comparative Example 1 5.73 10.96 8.72 Comparative Example 2 4.66 8.89 6.18 Comparative Example 3 4.59 7.12 6.36 Comparative Example 4 4.91 7.57 5.85

[0208] According to the above test results, the fermentation extract of the traditional Chinese medicine composition provided by the present invention is used to ferment brown rice germ to prepare brown rice germ tea, which can effectively improve the storage capacity of brown rice germ tea.

[0209] 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 that the scope of the present invention is defined by the appended claims and their equivalents.

[0210] The present invention and its implementation methods are described above, which is not restrictive and is only one of the implementation methods of the present invention. The actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture, characterized in that: The following steps are involved: S1, preparing a fermented extract of kudzu root, white mulberry bark and gynostemma pentaphyllum; S2, the brown rice is washed with sterile water and then soaked in the obtained fermentation extract; S3, filtering to obtain the soaked brown rice, keeping it moist for germination, to obtain germinated brown rice; S4. The obtained germinated brown rice is baked to obtain fermented brown rice germ tea of ​​traditional Chinese medicine agriculture.

2. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 1, characterized in that: The preparation method of the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract described in step S1 includes: taking Pueraria root, Morus alba bark, and Gynostemma pentaphyllum, crushing and sterilizing them, adding sterile water and fermentation medium, inoculating the fermentation strain and fermenting them, filtering after the fermentation is completed, and obtaining the supernatant by centrifugation, and sterilizing the obtained supernatant to obtain the Pueraria root, Morus alba bark, and Gynostemma pentaphyllum fermentation extract.

3. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The mass ratio of Pueraria root, Morus alba bark and Gynostemma pentaphyllum is 1:(0.2-0.5):(0.8-1).

4. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The mass of the sterile water is 5-15 times the sum of the mass of Pueraria root, Morus alba bark and Gynostemma pentaphyllum.

5. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The fermentation medium comprises cyclodextrin, yeast extract, MgSO4 and KH2PO4.

6. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 5, characterized in that: After the fermentation medium is added, the final concentrations of its components in the fermentation system are 15-25 g / L of cyclodextrin, 5-15 g / L of yeast extract, 0.1-0.2 wt% of MgSO4, and 0.1-0.2 wt% of KH2PO4.

7. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The fermentation strains include Lactobacillus acidophilus and Rhizopus oryzae.

8. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 7, characterized in that: The total number of live bacteria in the fermentation strain was 1.5×10 5 -1.9×10 6 CFU / mL; the ratio of the number of live bacteria of Lactobacillus acidophilus to that of Rhizopus oryzae in the fermentation strain is 1:(2-3).

9. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The fermentation temperature is 33-35°C, the pH is 5.5-6.0, and the fermentation time is 48-72 hours; the centrifugation is performed at 3000-5000 rpm for 10-15 minutes.

10. The method for preparing fermented brown rice germ tea based on traditional Chinese medicine agriculture according to claim 1, characterized in that: In step S2, the mass ratio of brown rice to fermentation extract is 1:(1.5-3.0); the soaking temperature is 25-35° C., and the soaking time is 8-12 hours; in step S3, the germination is carried out at 25-35° C., the time is 8-10 hours, and the fermentation extract with the same temperature as the germination temperature is rinsed once every 3-4 hours during the germination period; in step S4, the baking temperature is 120-130° C., and the baking time is 0.5-1.5 hours.

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