Astragalus mongholicus and Chinese wolfberry fruit composite primary pulp fermented beverage and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a radix astragali and fructus lycii composite primary pulp fermented beverage and a preparation method thereof. The fermented beverage disclosed by the invention is prepared from an astragalus membranaceus extracting solution, Chinese wolfberry fruit puree and bifidobacterium longum. The volume ratio of the astragalus mongholicus extracting solution to the medlar primary pulp is 1: (8-12); the mass volume ratio of the bifidobacterium longum to the radix astragali seu hedysari extracting solution is (16-20) g: (20-30) mL. According to the fermented beverage disclosed by the invention, the compatibility of the Chinese wolfberry fruits and the radix astragali in the fermented beverage not only enhances the effect of improving the immunity, but also covers the thick sweet and sour taste of the Chinese wolfberry fruit puree and the bitter taste of the radix astragali extracting solution, and after fermentation with the bifidobacterium longum, the obtained beverage is stable and more sweet, fine and soft in taste, and a basis is provided for diversified foods of the radix astragali.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to an astragalus and wolfberry composite puree fermented beverage and a preparation method thereof. Background Art

[0002] Astragalus is a plant of the genus Astragalus in the Leguminosae family. It is also known as Northeast Astragalus, Astragalus membranaceus, Astragalus membranaceus, etc. It is a perennial herb. Astragalus has medicinal value and has the effects of replenishing qi and raising yang, consolidating the exterior and stopping sweating, promoting diuresis and reducing swelling, promoting fluid and nourishing blood, relieving stagnation and relieving numbness, expelling toxins and draining pus, and healing sores and promoting tissue regeneration. It is mainly used to treat all symptoms of qi deficiency and blood deficiency, and can be used to treat qi deficiency and fatigue, poor appetite and loose stools, sinking of qi in the middle, chronic diarrhea and prolapse of the anus, bloody stool and metrorrhagia, spontaneous sweating due to exterior deficiency, edema, internal heat and thirst, blood deficiency and sallow complexion, hemiplegia, pain and numbness, carbuncle that is difficult to heal, long-term ulcer that does not heal, and cough due to lung deficiency.

[0003] Preparing Astragalus into a beverage can maximize the efficacy of Astragalus, but the Astragalus beverages in the prior art have the following defects. For example, the components used in combination with Astragalus are unreasonable, which will affect the efficacy of Astragalus; for example, improper processing of Astragalus will have a bitter taste, affecting people's drinking, etc.

[0004] There is an urgent need for a beverage that is stable, sweet in taste, and has improved efficacy of Astragalus to meet the deficiencies of the prior art. Summary of the invention

[0005] The purpose of the present invention is to provide a beverage which is stable, sweet and can improve the efficacy of astragalus, and specifically relates to an astragalus and wolfberry composite puree fermented beverage and a preparation method thereof.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides an astragalus and wolfberry composite puree fermented beverage, comprising the following components:

[0008] Astragalus extract, wolfberry puree and Bifidobacterium longum;

[0009] The volume ratio of astragalus extract to wolfberry puree is 1:8-12;

[0010] The mass volume ratio of Bifidobacterium longum and Astragalus membranaceus extract is 16-20 g: 20-30 mL.

[0011] Preferably, the preparation method of the astragalus extract is:

[0012] (1) Mixing Astragalus and water and soaking for 1.5 to 2.5 hours, reflux extraction for 2 to 3 hours, filtering, and collecting the filtrate to obtain the first extract;

[0013] (2) Mix the filter residue with water, boil for 0.8 to 1.2 hours, filter, and take the filtrate to obtain the second extract;

[0014] (3) The two extracts are combined and concentrated until each milliliter of the extract contains 0.4 to 0.6 g of the original drug, thereby obtaining an astragalus extract.

[0015] Preferably, the mass volume ratio of the mixture of astragalus and water in step (1) is 1 g: 12-18 mL.

[0016] Preferably, the mass volume ratio of the mixture of the filter residue and water in step (2) is 1 g: 4-6 mL.

[0017] Preferably, the temperature during the concentration in step (3) is 50-55° C., the concentration is vacuum concentration, and the vacuum degree of the vacuum concentration is 0.076-0.086 MPa.

[0018] Preferably, the filtration in step (1) and step (2) is performed by gauze filtration, and the number of gauze filtration layers is independently 3 to 5 layers.

[0019] Preferably, the method for preparing the wolfberry puree is: squeezing fresh wolfberries to obtain wolfberry puree.

[0020] The present invention also provides the use of the astragalus and wolfberry composite puree fermented beverage in the preparation of a health product with the effect of improving immunity.

[0021] The present invention also provides a method for preparing an astragalus and wolfberry composite puree fermented beverage, comprising the following steps:

[0022] The astragalus extract, wolfberry puree and Bifidobacterium longum are mixed to obtain a mixture, and the pH of the mixture is adjusted to 6.5-7.0, and then fermented for 6-8 hours to obtain an astragalus and wolfberry composite puree fermented beverage.

[0023] Preferably, the agent for adjusting the pH of the mixture is calcium carbonate;

[0024] The fermentation temperature is 35-37°C.

[0025] The present invention provides an astragalus and wolfberry composite puree fermented beverage and a preparation method thereof. The fermented beverage of the present invention is prepared from an astragalus extract, wolfberry puree, and bifidobacterium longum; the volume ratio of the astragalus extract to the wolfberry puree is 1:8-12; the mass volume ratio of bifidobacterium longum to the astragalus extract is 16-20g:20-30mL. The combination of wolfberry and astragalus in the fermented beverage of the present invention not only enhances the effect of improving immunity, but also masks the sour and sweet heavy taste of the wolfberry puree and the bitter taste of the astragalus extract. After fermentation by bifidobacterium longum, the obtained beverage is stable, and the taste is sweeter, delicate, and soft, providing a basis for the diversified food of astragalus. DETAILED DESCRIPTION

[0026] The present invention provides an astragalus and wolfberry composite puree fermented beverage, comprising the following components:

[0027] Astragalus extract, wolfberry puree and Bifidobacterium longum;

[0028] The volume ratio of the astragalus extract to the wolfberry puree is 1:8-12, preferably 1:10;

[0029] The mass volume ratio of Bifidobacterium longum and Astragalus extract is 16-20 g:20-30 mL, preferably 18 g:25 mL.

[0030] In the present invention, the preparation method of the astragalus extract is:

[0031] (1) Mix astragalus with water and soak for 1.5 to 2.5 hours, reflux extraction for 2 to 3 hours, filter, and collect the filtrate to obtain the first extract; (2) Mix the filter residue with water, decoct for 0.8 to 1.2 hours, filter, and collect the filtrate to obtain the second extract; (3) Combine the two extracts and concentrate until each milliliter of the extract contains 0.4 to 0.6 g of the original drug to obtain the astragalus extract.

[0032] In the present invention, the mass volume ratio of the mixture of Astragalus and water in step (1) is 1g:12-18mL, preferably 1g:15mL; the soaking time in step (1) is preferably 2h, and the reflux extraction time is preferably 2.5h.

[0033] In the present invention, the mass volume ratio of the filtration residue and water in step (2) is 1g:4-6mL, preferably 1g:5mL. In the present invention, the decoction time in step (2) is preferably 1.0h.

[0034] In the present invention, the temperature during the concentration in step (3) is 50-55°C, preferably 52°C; the concentration is vacuum concentration, and the vacuum degree of the vacuum concentration is 0.076-0.086MPa, preferably 0.08MPa. The concentration is performed to preferably contain 0.5g of the original drug per milliliter of the extract.

[0035] In the present invention, the filtration in step (1) and step (2) is performed by gauze filtration, and the number of gauze filtration layers is independently 3 to 5 layers, preferably 4 layers.

[0036] In the present invention, the preparation method of the wolfberry puree is: squeezing fresh wolfberries to obtain the wolfberry puree.

[0037] The present invention also provides the use of the astragalus and wolfberry composite puree fermented beverage in the preparation of a health product with the effect of improving immunity.

[0038] The present invention also provides a method for preparing an astragalus and wolfberry composite puree fermented beverage, comprising the following steps:

[0039] The astragalus extract, wolfberry puree and Bifidobacterium longum are mixed to obtain a mixture, and the pH of the mixture is adjusted to 6.5-7.0, and then fermented for 6-8 hours to obtain an astragalus and wolfberry composite puree fermented beverage.

[0040] In the present invention, the reagent for adjusting the pH of the mixture is calcium carbonate; the pH of the mixture is preferably adjusted to 6.8; the fermentation temperature is 35-37° C., preferably 36° C.; and the fermentation time is preferably 7 hours.

[0041] In the present invention, in order to improve the fermentation capacity of the strain and prevent excessive fermentation, a certain amount of potassium dihydrogen phosphate can be added during the fermentation process, and the mass volume ratio of the added amount of potassium dihydrogen phosphate to the mixture is 0.1-0.5g:100mL.

[0042] The solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be understood as limiting the protection scope of the present invention.

[0043] The Bifidobacterium longum described in the embodiment of the present invention is commercially available, and the initial viable count is 1.0×10 10 cfu / g.

[0044] Example 1

[0045] Take 40g of Astragalus and add 600mL of water, soak at room temperature for 2h, reflux extract at 100℃ for 2.5h, filter through 4 layers of gauze, and take the filtrate to obtain the first extract;

[0046] The residue was mixed with water at a mass volume ratio of 1 g:5 mL, heated to 100°C and boiled for 1.0 h, filtered through 4 layers of gauze, and the filtrate was collected to obtain the second extract;

[0047] The two extracts were combined and concentrated using a vacuum-reduced rotary evaporator. The combined extract was placed in a round-bottom flask. The volume added each time did not exceed 1 / 3 of the volume of the round-bottom flask, otherwise a large amount of foam would be generated during the concentration process, resulting in liquid spraying. The temperature of the vacuum-reduced rotary evaporation was 52° C. and the vacuum degree was 0.08 MPa. The extract was concentrated until the liquid contained 0.5 g / mL of the original drug to obtain an astragalus extract.

[0048] Wash the fresh Ningxia wolfberries, drain the water, and squeeze the juice to get the wolfberry puree.

[0049] Take 20 mL of astragalus extract, 300 mL of wolfberry puree, 16 g of Bifidobacterium longum and 0.4 g of potassium dihydrogen phosphate and mix them to obtain a mixture. After adjusting the pH of the mixture to 6.8 with calcium carbonate, ferment it at 36°C for 7 hours to obtain an astragalus and wolfberry composite puree fermented beverage.

[0050] Example 2

[0051] The astragalus extract and wolfberry puree in Example 2 were prepared according to the method of Example 1.

[0052] Take 30 mL of astragalus extract, 180 mL of wolfberry puree, 18 g of Bifidobacterium longum and 0.25 g of potassium dihydrogen phosphate and mix them to obtain a mixture. After adjusting the pH of the mixture to 6.8 with calcium carbonate, ferment it at 37°C for 6 hours to obtain an astragalus and wolfberry composite puree fermented beverage.

[0053] Example 3

[0054] The astragalus extract and wolfberry puree in Example 3 were prepared according to the method of Example 1.

[0055] Take 25 mL of astragalus extract, 320 mL of wolfberry puree, 20 g of Bifidobacterium longum and 0.5 g of potassium dihydrogen phosphate and mix them to obtain a mixture. After adjusting the pH of the mixture to 7.0 with calcium carbonate, ferment it at 37°C for 8 hours to obtain an astragalus and wolfberry composite puree fermented beverage.

[0056] Comparative Example 1

[0057] The astragalus extract prepared in Example 1.

[0058] Comparative Example 2

[0059] 20 mL of the astragalus extract prepared in Example 1 and 300 mL of the wolfberry puree prepared in Example 1 were mixed to obtain an astragalus and wolfberry composite puree fermented beverage.

[0060] Comparative Example 3

[0061] Take 40g of Astragalus and 200g of Lycium barbarum to mix and obtain a mixture. Mix the mixture with water at a mass volume ratio of 1g:15mL, soak at room temperature for 2h, heat to 100℃ and boil for 2h, filter through 4 layers of gauze, and take the filtrate to obtain the first extract. Mix the filter residue with water at a mass volume ratio of 1g:5mL, heat to 100℃ and boil for 1h, filter through 4 layers of gauze, and take the filtrate to obtain the second extract. Combine the two extracts, concentrate them using a vacuum decompression rotary evaporator, and put the combined extract into a round-bottom flask. The volume added each time does not exceed 1 / 3 of the volume of the round-bottom flask. The temperature of the vacuum decompression rotary evaporation is 52℃, and the vacuum degree is 0.08MPa. Concentrate until the liquid contains 0.5g / mL of the original drug to obtain a concentrated solution.

[0062] Take 320 mL of the concentrated solution, add 16 g of Bifidobacterium longum and 0.4 g of potassium dihydrogen phosphate, mix, adjust the pH of the mixture to 6.8 with calcium carbonate, ferment at 36°C for 7 hours, and obtain an astragalus and wolfberry composite puree fermented beverage.

[0063] Experimental Example 1

[0064] The Kjeldahl method was used to determine the protein content in the beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 3; the titration method was used to determine the reducing sugar content in the beverages in Examples 1 to 3 and Comparative Examples 1 to 3. The results are shown in Table 1.

[0065] Table 1 Contents of various nutritional components in drinks prepared by different methods

[0066]

[0067] As shown in Table 1, the contents of protein and reducing sugar in the fermented astragalus and wolfberry composite puree beverages of Examples 1 to 3 obtained by mixing and fermenting the astragalus extract and wolfberry puree are higher than those in Comparative Examples 1 to 3. This indicates that the method of the present invention can prepare a fermented astragalus and wolfberry composite puree beverage with high protein content and high reducing sugar content.

[0068] Experimental Example 2

[0069] 10 food professionals were selected to score the beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 3 according to the evaluation criteria described in Table 2, with a total score of 10 points. The scoring results are shown in Table 3.

[0070] Table 2 Evaluation criteria

[0071]

[0072] Table 3 Scoring results

[0073] Group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Points 8.6±0.5 8.5±0.4 8.7±0.5 5.9±0.4 6.8±0.3 7.1±0.4

[0074] Table 3 shows that the sensory quality of the beverage prepared by the method of the present invention is better than that prepared by other methods.

[0075] Experimental Example 3

[0076] Healthy Kunming mice weighing 18±0.2g were taken for the experiment. The mice were randomly divided into 5 groups, 5 in each group, Example 1 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group and blank control group. Example 1 group was gavaged with 0.3mL of the Astragalus and Lycium barbarum composite puree fermented beverage of Example 1 every day, Comparative Example 1 group was gavaged with 0.3mL of the beverage of Comparative Example 1 every day, Comparative Example 2 group was gavaged with 0.3mL of the composite beverage of Comparative Example 2 every day, Comparative Example 3 group was gavaged with 0.3mL of the composite fermented beverage of Comparative Example 3 every day, and the blank control group was gavaged with 0.3mL of normal saline every day for 14 days. After the gavage, each group of mice was weighed, the weight of the mice was recorded, the spleen and thymus were taken out for weighing, and the ratio of organs / body weight was calculated to obtain the organ index. The results are shown in Table 4.

[0077] Table 4 Effects of drinks prepared by different methods on immune organs of mice

[0078]

[0079]

[0080] Table 4 shows that the weight of mice gavaged with the composite beverage of Example 1 was heavier than that of other groups, and the weight of thymus and spleen was also heavier than that of other groups. This indicates that the fermented beverage of the composite puree of astragalus and wolfberry prepared by the present invention can improve the immunity of mice.

[0081] It can be seen from the above embodiments that the present invention provides an astragalus and wolfberry composite puree fermented beverage and a preparation method thereof. The fermented beverage of the present invention is prepared from astragalus extract, wolfberry puree and Bifidobacterium longum; the volume ratio of astragalus extract and wolfberry puree is 1:8-12; the mass volume ratio of Bifidobacterium longum and astragalus extract is 16-20g:20-30mL. The present invention combines wolfberry and astragalus to improve immunity, and the addition of wolfberry can also mask the bitterness of astragalus, so that the obtained beverage is not only stable but also sweet in taste. The various components of the present invention are obtained through fermentation, and the performance of the fermented beverage is better.

[0082] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A fermented beverage containing astragalus and wolfberry puree, characterized in that: The components include: Astragalus extract, wolfberry puree and Bifidobacterium longum; The volume ratio of astragalus extract to wolfberry puree is 1:8-12; The mass volume ratio of Bifidobacterium longum and Astragalus membranaceus extract is 16-20 g: 20-30 mL.

2. The fermented beverage of astragalus and wolfberry composite puree according to claim 1, characterized in that: The preparation method of the astragalus extract is as follows: (1) Mixing Astragalus and water and soaking for 1.5 to 2.5 hours, reflux extraction for 2 to 3 hours, filtering, and collecting the filtrate to obtain the first extract; (2) Mix the filter residue with water, boil for 0.8 to 1.2 hours, filter, and take the filtrate to obtain the second extract; (3) The two extracts are combined and concentrated until each milliliter of the extract contains 0.4 to 0.6 g of the original drug, thereby obtaining an astragalus extract.

3. The fermented beverage of astragalus and wolfberry composite puree according to claim 2, characterized in that: The mass volume ratio of the astragalus and water mixed in step (1) is 1g:12-18mL.

4. The fermented beverage of astragalus and wolfberry composite puree according to claim 3, characterized in that: The mass volume ratio of the mixture of the filter residue and water in step (2) is 1g:4-6mL.

5. The fermented beverage of astragalus and wolfberry composite puree according to claim 4, characterized in that: The temperature during the concentration in step (3) is 50-55° C., and the concentration is vacuum concentration, and the vacuum degree of the vacuum concentration is 0.076-0.086 MPa.

6. The fermented beverage of astragalus and wolfberry composite puree according to any one of claims 2 to 5, characterized in that: The filtration in step (1) and step (2) is performed by gauze filtration, and the number of gauze filtration layers is independently 3 to 5 layers.

7. The fermented beverage of astragalus and wolfberry composite puree according to claim 1, characterized in that: The preparation method of the wolfberry puree is: squeezing fresh wolfberries to obtain the wolfberry puree.

8. Use of the fermented beverage of astragalus and wolfberry composite puree as claimed in any one of claims 1 to 7 in the preparation of a health product having the effect of improving immunity.

9. A method for preparing a fermented beverage of astragalus and wolfberry composite puree, characterized in that: The steps include: The astragalus extract, wolfberry puree and Bifidobacterium longum are mixed to obtain a mixture, and the pH of the mixture is adjusted to 6.5-7.0, and then fermented for 6-8 hours to obtain an astragalus and wolfberry composite puree fermented beverage.

10. The preparation method according to claim 9, characterized in that: The reagent for adjusting the pH of the mixture is calcium carbonate; The fermentation temperature is 35-37°C 。

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