Mixed bacteria leavening agent for ginseng fermentation and application of mixed bacteria leavening agent

Abstract

The invention discloses a mixed fermentation agent for ginseng fermentation and application thereof. Belongs to the technical field of snack food preparation. The mixed bacteria fermenting agent is prepared from lactobacillus plantarum LNJ-HQ-01, leuconostoc mesenteroides LNJ-L-014 and lactobacillus fermentum BNCC194390. The preparation method comprises the following steps: preparing the mixed bacteria fermenting agent; the invention also discloses a preparation method of the hawthorn and ginseng leisure food. The preparation method comprises the following steps: cleaning and denucleating the hawthorns; mixing ginseng powder with water, and sealing and fermenting in a dark place by using the mixed bacteria leavening agent disclosed by the invention; mixing the treated hawthorn and ginseng, then carrying out microwave heating, pulping and sieving to prepare fruit paste; uniformly mixing the fruit paste with the syrup; and drying by adopting microwave intermittent low-speed pulsating airflow after pressing into sheets. The mixed fermentation agent has the beneficial effects that the mixed fermentation agent can effectively avoid infectious microbe pollution, improve the nutritional value of the ginseng and improve the bitter taste of the ginseng, and the hawthorn and ginseng leisure food prepared from the mixed fermentation agent has very good nutritional value and palatability.

Description

Technical Field

[0001] The present invention relates to the technical field of leisure food preparation, and more particularly to a mixed bacteria starter for ginseng fermentation and application thereof. Background Art

[0002] With the accelerating pace of modern life and the increasing number of people suffering from sub-health conditions, the development of functional foods has become a research hotspot in food science and Traditional Chinese Medicine. The concept of food and medicine as having the same origin provides an important theoretical foundation for the development of functional foods. Hawthorn and ginseng are typical examples of food and medicine as having the same origin. The Compendium of Materia Medica clearly records that hawthorn has the effect of "digesting food and eliminating excess fat," while ginseng has the effect of "tonifying the five internal organs and calming the mind."

[0003] Traditional hawthorn snacks are available in a wide variety of styles, but despite mature processing techniques, their functionality is limited. Combining ginseng with hawthorn to develop a new composite hawthorn and ginseng snack not only inherits traditional craftsmanship but also offers new health benefits. From a process compatibility perspective, hawthorn's abundant pectin provides a good gelling base, while ginseng's excellent thermal stability makes the two highly compatible in terms of processing characteristics. However, the saponins in ginseng impart a distinct bitterness during food processing, affecting palatability.

[0004] In summary, how to provide a hawthorn and ginseng leisure food is a problem that those skilled in the art urgently need to solve. Summary of the Invention

[0005] In view of this, the present invention provides a mixed bacteria starter for ginseng fermentation and application thereof.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A mixed bacterial starter for ginseng fermentation, comprising Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014, and Lactobacillus fermentum BNCC194390;

[0008] The Lactobacillus plantarum LNJ-HQ-01 is deposited with CGMCC No. 31144 and is classified as Lactobacillus plantarum.

[0009] The deposit number of the Leuconostoc mesenteroides LNJ-L-014 is CGMCC No. 30718, and its classification name is Leuconostoc mesenteroides.

[0010] Beneficial effects achieved: Lactobacillus plantarum LNJ-HQ-01 has stable fermentation performance, is cold-resistant, maintains acidity in the fermentation environment, and effectively prevents contamination by other bacteria; Leuconostoc mesenteroides LNJ-L-014's fermentation metabolism effectively enhances product flavor and improves the bitterness of ginseng; and Lactobacillus fermentum BNCC194390 effectively converts ginsenosides. The combination of these three enhances the nutritional value and palatability of ginseng.

[0011] Furthermore, the bacterial concentration ratio of the Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and Lactobacillus fermentum BNCC194390 is 1-3:1-2:1-2.

[0012] Preferably, the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and Lactobacillus fermentum BNCC194390 is 3:1:2.

[0013] The application of the mixed bacteria fermentation agent in the preparation of snack foods.

[0014] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0015] (1) Wash and remove the core of hawthorn;

[0016] (2) mixing ginseng powder with water and fermenting using the above-mentioned mixed bacterial fermentation agent in a sealed manner away from light;

[0017] (3) mixing the processed hawthorn and ginseng, heating with a microwave, beating, and sieving to make a puree;

[0018] (4) Mix the fruit puree and syrup;

[0019] (5) After being pressed into sheets, the sheets are dried using microwave intermittent low-speed pulsating airflow.

[0020] Furthermore, the specific operation of step (2) is: mixing ginseng powder and water in a mass volume ratio of 1:3 to 8 to obtain ginseng pulp, adding a mixed bacterial fermentation agent, the amount of which is 2 to 5% of the mass of the ginseng pulp, and fermenting in a sealed manner at 18 to 20° C. in the dark for 5 to 7 days.

[0021] Preferably, the mass volume ratio of ginseng powder to water is 1:6, the incorporation amount is 3%, the fermentation temperature is 20° C., and the fermentation is sealed and protected from light for 5 days.

[0022] Furthermore, the specific operation of step (3) is: mixing seedless hawthorn and fermented ginseng pulp in a mass ratio of 5 to 15:1, heating with a microwave at 400 to 600W for 2 to 5 minutes, removing all dry matter and processing it into a mud in a blender, and squeezing it through a 30 to 40 mesh sieve to remove crude fiber impurities.

[0023] Preferably, the mass ratio of seedless hawthorn to fermented ginseng pulp is 8:1, microwave heating at 600W for 3 minutes, and extrusion through a 30-mesh sieve.

[0024] The beneficial effects achieved are: ① Microwave heating of seedless hawthorn and fermented ginseng pulp together can improve the nutrient retention rate, promote the dissolution of colloid, and enhance the taste; ② Extrusion and sieving can ensure the softness and refinement of the product and increase palatability.

[0025] Furthermore, in step (4), the syrup is composed of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice, and the mass volume ratio of the five is 20:0.5-1.2:5-8:8-12:8-12;

[0026] The total added amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice is 30% of the mass of the seedless hawthorn.

[0027] Preferably, the mass volume ratio of rock sugar, steviol glycoside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice is 20:1:5:8:10 (w / w / w / v / v).

[0028] The beneficial effects achieved are as follows: ① Stevioside is a functional sweetener with high sweetness, which can effectively reduce the pungent sourness of hawthorn. At the same time, stevioside can regulate metabolism, control blood sugar, reduce calorie intake, has antioxidant and anti-inflammatory effects, inhibits oral pathogens, reduces the growth of Streptococcus mutans (caries-causing bacteria), and reduces the risk of dental caries. ② Isomaltulose is a functional sweetener with a light sweetness that can bring a sense of pleasure to consumers. At the same time, isomaltulose can stabilize insulin levels, release energy slowly, and is suitable for sports supplementation. It can also promote the colonization of probiotics such as bifidobacteria in the intestine and inhibit the growth of pathogens. ③ The synergistic use of the two functional sweeteners has a superior synergistic effect, improving the taste of the product while enhancing the functional characteristics of the product. ④ Adding concentrated pomegranate juice and concentrated mulberry juice can improve the pungent sourness of hawthorn, enhance the richness of the taste, and improve the antioxidant capacity of the product.

[0029] Furthermore, in step (5), the mixed material is covered with baking paper on top and bottom and flattened into sheets of 1 to 4 mm.

[0030] Preferably, it is flattened into a 3mm sheet.

[0031] The beneficial effects achieved are: Covering the upper and lower surfaces of the material with baking paper can avoid uneven heating of the material during drying, prevent the surface moisture from diffusing too quickly, and cause the product to be too hard, thereby improving the product taste; at the same time, it can prevent the product surface from being exposed to too much air, causing browning and affecting the color.

[0032] Furthermore, the parameters of the microwave intermittent low-speed pulsating airflow drying in step (5) are: microwave power 400-800W, pulsating airflow injection period 10-30min, airflow injection duration 2-5min, airflow speed 5-10m / s, and drying 0.5-1.5h.

[0033] Preferably, the microwave power is 600 W, the drying is 1 hour, the pulsating airflow injection period is 20 minutes, the airflow injection duration is 3 minutes, and the airflow speed is 6 m / s.

[0034] The beneficial effects achieved are: microwave drying heats up quickly, the product is heated evenly, and the microwaves are intermittently superimposed with pulsating airflow jets, which can significantly improve drying efficiency and product quality compared to existing traditional hot air drying.

[0035] It can be seen from the above technical solutions that, compared with the prior art, the present invention has the following beneficial effects:

[0036] The mixed bacteria fermentation agent of the present invention can effectively avoid contamination by miscellaneous bacteria, improve the nutritional value of ginseng, and improve the bitter taste of ginseng. In addition, the hawthorn and ginseng leisure food prepared by using the mixed bacteria fermentation agent has good nutritional value and palatability. DETAILED DESCRIPTION

[0037] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0038] The drugs required for the present invention are conventional experimental drugs, purchased from commercial channels;

[0039] The experimental methods not mentioned are conventional experimental methods and will not be described in detail here.

[0040] The bacterial strains used in the following examples and comparative examples are as follows:

[0041] Lactobacillus plantarum LNJ-HQ-01, whose classification name is Lactobacillus plantarum, was deposited in the General Microbiology Center of China Culture Collection of Microorganisms on July 2, 2024, with the deposit number CGMCC No. 31144, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0042] Leuconostoc mesenteroides LNJ-L-014, whose classification name is Leuconostoc mesenteroides, was deposited in the General Microbiology Center of China Culture Collection Administration on May 21, 2024, with the deposit number CGMCC No.30718, and the deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing.

[0043] Lactobacillus fermentum BNCC194390 was purchased from Beina Chuanglian Biotechnology Co., Ltd.

[0044] Lactobacillus plantarum 5R3 is produced by Sichuan Yidongyuan Biotechnology Co., Ltd.

[0045] Example 1

[0046] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0047] (1) Wash and remove the core of hawthorn.

[0048] (2) Ginseng powder and water were mixed in a ratio of 1:3 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 1:1:1) was added, and the amount of addition was 2% of the mass of the ginseng pulp, and the mixture was sealed and fermented in the dark at 18°C for 5 days.

[0049] (3) Seedless hawthorn and fermented ginseng pulp were mixed in a mass ratio of 15:1, heated in a microwave at 400W for 2 min, all dry matter was removed and blended into a puree, which was then squeezed through a 30-mesh sieve to remove crude fiber impurities to obtain fruit puree.

[0050] (4) Mix rock sugar, steviol glycosides, and isomaltulose in a ratio of 25:0.5:4 (w / w / w) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup evenly (the total amount of rock sugar, steviol glycosides, and isomaltulose added is 30% of the weight of the seedless hawthorn).

[0051] (5) The mixed material was covered with baking paper before shaping and flattened into 1 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 400 W, a pulsating airflow jet cycle of 30 min, an airflow jet duration of 2 min, an airflow velocity of 5 m / s, and a drying time of 0.5 h to produce the hawthorn and ginseng snack food.

[0052] Example 2

[0053] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0054] (1) Wash and remove the core of hawthorn.

[0055] (2) Ginseng powder and water were mixed in a ratio of 1:5 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 2:1:1) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented in the dark at 19°C for 6 days.

[0056] (3) Seedless hawthorn and fermented ginseng pulp were mixed in a mass ratio of 12:1, heated in a microwave at 500W for 4 min, all dry matter was removed and blended into a puree in a blender, and squeezed through a 30-mesh sieve to remove crude fiber impurities to obtain fruit puree.

[0057] (4) Mix rock sugar, steviol glycosides, isomaltulose, and concentrated pomegranate juice in a ratio of 22:1:4:10 (w / w / w / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, and concentrated pomegranate juice added is 30% of the weight of the seedless hawthorn).

[0058] (5) The mixed material was covered with baking paper before shaping and flattened into 2 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 400 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 4 min, an airflow velocity of 8 m / s, and drying for 1 h to produce the hawthorn and ginseng snack food.

[0059] Example 3

[0060] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0061] (1) Wash and remove the core of hawthorn.

[0062] (2) Ginseng powder and water were mixed in a ratio of 1:8 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 2:1:2) was added, and the amount added was 5% of the mass of the ginseng pulp, and the mixture was sealed and fermented in the dark at 20°C for 7 days.

[0063] (3) The seedless hawthorn fruit was mixed with the fermented ginseng pulp in a mass ratio of 10:1, and heated in a microwave at 600W for 5 min. All the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 40-mesh sieve to remove crude fiber impurities.

[0064] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1.2:8:12:12 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the weight of the seedless hawthorn).

[0065] (5) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 800 W, a pulsating airflow jet cycle of 30 min, an airflow jet duration of 5 min, an airflow velocity of 10 m / s, and a drying time of 1.5 h to produce the hawthorn and ginseng snack food.

[0066] Example 4

[0067] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0068] (1) Wash and remove the core of hawthorn.

[0069] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:2:1) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented in the dark at 18°C for 6 days.

[0070] (3) Seedless hawthorn and fermented ginseng pulp were mixed in a mass ratio of 5:1, heated in a microwave at 500W for 4 min, all dry matter was removed and blended into a puree, which was then squeezed through a 40-mesh sieve to remove crude fiber impurities to obtain fruit puree.

[0071] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:0.5:6:10:8 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0072] (5) The mixed material was covered with baking paper before shaping and flattened into 4 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 10 min, an airflow jet duration of 2 min, an airflow velocity of 8 m / s, and a drying time of 1.5 h to produce the hawthorn and ginseng snack food.

[0073] Example 5

[0074] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0075] (1) Wash and remove the core of hawthorn.

[0076] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0077] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0078] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0079] (5) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce the hawthorn and ginseng snack food.

[0080] Comparative Example 1

[0081] Different fermentation agents

[0082] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0083] (1) Wash and remove the core of hawthorn.

[0084] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum 5R3: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0085] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0086] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0087] (5) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce the hawthorn and ginseng snack food.

[0088] Comparative Example 2

[0089] Different fermentation agents

[0090] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0091] (1) Wash and remove the core of hawthorn.

[0092] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and Lactobacillus fermentum BNCC194390 was inoculated at an amount of 3% of the mass of the ginseng pulp. The mixture was sealed and fermented at 20°C in the dark for 5 days.

[0093] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0094] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0095] (5) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce the hawthorn and ginseng snack food.

[0096] Comparative Example 3

[0097] Adjust microwave heating to cooking

[0098] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0099] (1) Wash and remove the core of hawthorn.

[0100] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0101] (3) The seedless hawthorn fruit and the fermented ginseng pulp were mixed in a mass ratio of 8:1, and boiled for 3 minutes. All the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0102] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0103] (5) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce the hawthorn and ginseng snack food.

[0104] Comparative Example 4

[0105] Adjust syrup composition

[0106] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0107] (1) Wash and remove the core of hawthorn.

[0108] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0109] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0110] (4) Boil 30% of the weight of seedless hawthorn into rock sugar to make a thick syrup, and heat and mix the fruit puree and syrup.

[0111] (5) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce the hawthorn and ginseng snack food.

[0112] Comparative Example 5

[0113] Adjust the drying process

[0114] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0115] (1) Wash and remove the core of hawthorn.

[0116] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0117] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0118] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0119] (5) The mixed material was covered with baking paper before being shaped and flattened into 3 mm flakes. Microwave drying was performed at a microwave power of 600 W for 1 h to obtain the hawthorn and ginseng snack food.

[0120] Comparative Example 6

[0121] Adjust the drying process

[0122] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0123] (1) Wash and remove the core of hawthorn.

[0124] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0125] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0126] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0127] (5) The mixed material was covered with baking paper before being shaped and flattened into 3 mm flakes. The mixture was dried by hot air at 80°C for 1 hour to obtain the hawthorn and ginseng snack food.

[0128] Comparative Example 7

[0129] No baking paper

[0130] A method for preparing a hawthorn and ginseng leisure food comprises the following steps:

[0131] (1) Wash and remove the core of hawthorn.

[0132] (2) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount added was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0133] (3) The seedless hawthorn and the fermented ginseng pulp were mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 min, and all the dry matter was removed and blended into a puree in a blender. The puree was squeezed through a 30-mesh sieve to remove crude fiber impurities.

[0134] (4) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0135] (5) The mixed material was flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce hawthorn and ginseng snack food.

[0136] Comparative Example 8

[0137] No ginseng added

[0138] A method for preparing a hawthorn cake leisure food comprises the following steps:

[0139] (1) Wash and remove the core of hawthorn.

[0140] (2) Add 1 / 8 of the weight of water to the seedless hawthorn and heat it in a microwave at 600W for 3 min. Remove all the dry matter and blend it into a puree in a blender. Squeeze it through a 30-mesh sieve to remove crude fiber impurities to obtain fruit puree.

[0141] (3) Mix rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v) and cook until a thick syrup forms. Heat and mix the fruit puree and syrup thoroughly (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0142] (4) The mixed material was covered with baking paper before shaping and flattened into 3 mm flakes. Microwave intermittent low-speed pulsating airflow drying was used with a microwave power of 600 W, a pulsating airflow jet cycle of 20 min, an airflow jet duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce the hawthorn cake snack food.

[0143] Comparative Example 9

[0144] No hawthorn added

[0145] A method for preparing a fermented ginseng cake leisure food comprises the following steps:

[0146] (1) Ginseng powder and water were mixed in a ratio of 1:6 (w / v) to obtain ginseng pulp, and a mixed bacterial fermentation agent (the bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 3:1:2) was added, and the amount of addition was 3% of the mass of the ginseng pulp, and the mixture was sealed and fermented at 20°C in the dark for 5 days.

[0147] (2) Add 8 times the mass of water to the fermented ginseng pulp and heat it in a microwave at 600W for 3 minutes.

[0148] (3) Rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice were mixed in a ratio of 20:1:5:8:10 (w / w / w / v / v), and then heated and mixed with microwave-treated ginseng pulp (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice was 30% of the total mass), and the mixture was heated until it became a thick pulp.

[0149] (4) Microwave intermittent low-speed pulsating airflow drying was used, with a microwave power of 600 W, a pulsating airflow injection period of 20 min, an airflow injection duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce fermented ginseng cake snack food.

[0150] Comparative Example 10

[0151] No hawthorn is added and ginseng is not fermented

[0152] A method for preparing a ginseng cake leisure food comprises the following steps:

[0153] (1) Dry ginseng powder and water were mixed in a ratio of 1:6 (w / v) to prepare ginseng paste, and 8 times the weight of water was added and heated in a microwave at 600W for 3 min.

[0154] (2) Rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice are mixed in a ratio of 20:1:5:8:10 (w / w / w / v / v), and then heated and mixed with microwave-treated ginseng pulp (the total amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the total mass), and the mixture is heated until it becomes a thick pulp.

[0155] (3) Microwave intermittent low-speed pulsating airflow drying was used, with a microwave power of 600 W, a pulsating airflow injection period of 20 min, an airflow injection duration of 3 min, an airflow velocity of 6 m / s, and drying for 1 h to produce ginseng cake snack food.

[0156] Experiment 1

[0157] Experiments were conducted using the fermented ginseng in Examples 1 to 5, Comparative Examples 1 to 2, and the dry ginseng powder in Comparative Example 10 to determine the contents of ginsenoside Rg1 and total ginsenosides. The results are shown in Table 1.

[0158] Table 1 Ginsenoside content

[0159] Ginsenoside Rg1 (%) Total ginsenosides (%) Example 1 0.18±0.02bc 3.4±0.2bc Example 2 0.15±0.01cd 3.7±0.1ab Example 3 0.13±0.01de 4.0±0.4a Example 4 0.11±0.03ef 3.8±0.3ab Example 5 0.09±0.02f 4.1±0.3a Comparative Example 1 0.21±0.01b 2.8±0.3de Comparative Example 2 0.19±0.03bc 3.1±0.2cd Comparative Example 10 0.27±0.03a 2.4±0.2e

[0160] As can be seen from the results in Table 1, compared with the commercially available Lactobacillus plantarum 5R3 and the use of Lactobacillus fermentum BNCC194390 alone, the mixed bacteria starter used in the present invention can significantly increase the content of total ginsenosides in fermented ginseng, while reducing the content of bitter ginsenoside Rg1. It can improve the bitter taste of ginseng in the product while improving the nutritional value of the product through fermentation.

[0161] Experiment 2

[0162] The products of Examples 1 to 5 and Comparative Examples 1 to 8 were subjected to sensory evaluation by a 20-member professional evaluation panel that had undergone systematic training. The sensory scoring criteria are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0163] Table 2 Sensory scoring standards

[0164]

[0165] Table 3 Sensory evaluation results

[0166]

[0167]

[0168] As can be seen from Table 3, Comparative Examples 1 to 2 show that the mixed bacteria starter of the present invention can improve the color, aroma, taste and mouthfeel of the product; Comparative Example 3 shows that microwave heating can improve the morphology, color, aroma, taste and mouthfeel of the product; Comparative Example 4 shows that the syrup composition can affect the morphology, color, aroma, taste and mouthfeel of the product; Comparative Examples 5 to 7 show that the drying process can affect the morphology, color, aroma, taste and mouthfeel of the product; Comparative Example 8 shows that the combination of hawthorn and ginseng can improve the morphology, color, aroma, taste and mouthfeel of the product.

[0169] As shown in Table 3, the total score indicates that the hawthorn and ginseng leisure food product prepared by the present invention has a good shape, is sweet and sour, and has a moderate mouthfeel and hardness.

[0170] Experiment 3

[0171] The nutritional and texture indexes of the products of Examples 1 to 5 and Comparative Examples 1 to 10 were analyzed, and the results are shown in Table 4.

[0172] Table 4 Analysis of nutritional and texture indicators of hawthorn and ginseng snack foods

[0173]

[0174]

[0175] As can be seen from Table 4, Comparative Examples 1 to 2 show that the mixed bacteria fermentation agent of the present invention can improve the antioxidant capacity, total flavonoid content and elasticity of the product; Comparative Example 3 shows that microwave heating can improve the antioxidant capacity, total flavonoid content, elasticity and improve the hardness of the product; Comparative Example 4 shows that the syrup composition can affect the antioxidant capacity, total flavonoid content, elasticity, hardness and chewiness of the product; Comparative Examples 5 to 7 show that the drying process can affect the antioxidant capacity, total flavonoid content, elasticity, hardness and chewiness of the product; Comparative Examples 8 to 10 show that the combination of hawthorn and ginseng can improve the antioxidant capacity, total flavonoid content and elasticity of the product.

[0176] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0177] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A mixed bacteria starter for ginseng fermentation, characterized in that: These include Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014, and Lactobacillus fermentum BNCC194390; The Lactobacillus plantarum LNJ-HQ-01 is deposited with CGMCC No. 31144 and is classified as Lactobacillus plantarum. The deposit number of the Leuconostoc mesenteroides LNJ-L-014 is CGMCC No. 30718, and its classification name is Leuconostoc mesenteroides.

2. The mixed bacteria fermentation agent according to claim 1, wherein The bacterial concentration ratio of the Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and Lactobacillus fermentum BNCC194390 is 1-3:1-2:1-2.

3. Use of the mixed bacteria starter according to any one of claims 1 to 2 in the preparation of leisure foods.

4. A method for preparing hawthorn and ginseng leisure food, characterized in that: The steps include: (1) Wash and remove the core of hawthorn; (2) mixing ginseng powder with water and fermenting in a sealed manner in the dark using the mixed bacterial fermentation agent according to any one of claims 1 to 2; (3) mixing the processed hawthorn and ginseng, heating with a microwave, beating, and sieving to make a puree; (4) Mix the fruit puree and syrup; (5) After being pressed into sheets, the sheets are dried using microwave intermittent low-speed pulsating airflow.

5. The preparation method according to claim 4, wherein The specific operation of step (2) is as follows: ginseng powder and water are mixed in a mass volume ratio of 1:3-8 to obtain ginseng pulp, mixed bacteria fermentation agent is added, the amount of the added agent is 2-5% of the mass of the ginseng pulp, and fermented in a sealed manner at 18-20° C. in the dark for 5-7 days.

6. The preparation method according to claim 4, wherein The specific operation of step (3) is as follows: mixing seedless hawthorn and fermented ginseng pulp in a mass ratio of 5 to 15:1, heating with a microwave at 400 to 600W for 2 to 5 minutes, removing all dry matter and processing into a puree in a blender, squeezing through a 30 to 40 mesh sieve to remove crude fiber impurities, and obtaining fruit puree.

7. The method according to claim 4, wherein In the step (4), the syrup is composed of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice, and the mass volume ratio of the five is 20:0.5-1.2:5-8:8-12:8-12; The total added amount of rock sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice is 30% of the mass of the seedless hawthorn.

8. The method according to claim 4, wherein In the step (5), the mixed material is covered with baking paper on top and bottom and flattened into 1-4 mm sheets.

9. The method according to claim 4, wherein The parameters of the microwave intermittent low-speed pulsating airflow drying in step (5) are: microwave power 400-800W, pulsating airflow injection period 10-30min, airflow injection duration 2-5min, airflow speed 5-10m / s, and drying 0.5-1.5h.

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