A mixed culture starter for ginseng fermentation and application thereof

Abstract

The application discloses a kind of ginseng fermentation mixed culture ferment and application thereof.Belongs to leisure food preparation technical field.The mixed culture ferment includes lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and lactobacillus fermentum BNCC194390.The application also discloses a kind of preparation method of hawthorn ginseng leisure food, as follows: hawthorn is washed, cored;after ginseng powder is mixed with water, the mixed culture ferment of the application is used to ferment in dark and sealed;after hawthorn is treated, ginseng is mixed and microwave heating, beating, sieving, and fruit paste is made;fruit paste is mixed with syrup;after being pressed into sheet, microwave intermittent low-speed pulsating airflow drying is used.The beneficial effects obtained by the application are as follows:the mixed culture ferment in the application can effectively avoid bacterial contamination, improve the nutritional value of ginseng, improve the bitter taste of ginseng, and the hawthorn ginseng leisure food prepared by the mixed culture ferment has good nutritional value and palatability.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of leisure food preparation, and more particularly to a mixed-strain starter for ginseng fermentation and application thereof. BACKGROUND

[0002] With the acceleration of modern life pace and the increase of sub-health population, the development of functional food has become a research hotspot in the field of food science and traditional Chinese medicine. The concept of medicinal and edible origin provides an important theoretical basis for the development of functional food. Hawthorn and ginseng are typical medicinal and edible materials. The Hawthorn is clearly recorded in Compendium of Materia Medica as having the effect of "digesting food and expelling meat accumulation", while ginseng has the effect of "tonifying five Zang organs and tranquilizing spirit".

[0003] Traditional hawthorn leisure food has many styles, although the processing technology is mature, but the function is single. The combination of ginseng and hawthorn to develop new type of compound hawthorn ginseng leisure food not only can inherit the traditional technology, but also can endow the product with new health function. From the aspect of process adaptability, hawthorn is rich in pectin, which provides a good gel foundation for the product, and ginseng has good thermal stability, and the two have high compatibility in processing characteristics. However, the saponin compounds in ginseng make it have obvious bitter taste in the process of processing into food, which affects the palatability.

[0004] In summary, how to provide a hawthorn ginseng leisure food is a problem to be solved by those skilled in the art. SUMMARY

[0005] Therefore, the present application provides a mixed-strain starter for ginseng fermentation and application thereof.

[0006] In order to achieve the above purpose, the technical scheme adopted by the present application is as follows:

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

[0008] The Lactobacillus plantarum LNJ-HQ-01 has a preservation number of CGMCC No.31144 and is classified as Lactobacillus plantarum.

[0009] The Leuconostoc mesenteroides LNJ-L-014 has a preservation number of CGMCC No.30718 and is classified as Leuconostoc mesenteroides.

[0010] The obtained beneficial effects: the fermentation effect of Lactobacillus plantarum LNJ-HQ-01 is stable, low-temperature resistant, maintains the acidity of the fermentation environment, and effectively avoids contamination by miscellaneous bacteria; the fermentation metabolism of Leuconostoc mesenteroides LNJ-L-014 effectively improves the flavor of the product and improves the bitter taste of ginseng; the strong conversion of ginsenosides by Lactobacillus fermentum BNCC194390. The three can improve the nutritional value and palatability of ginseng.

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

[0013] The application of the above-mentioned mixed culture starter in the preparation of leisure food.

[0014] A preparation method of hawthorn and ginseng leisure food, comprising the following steps:

[0015] (1) washing and removing the core of hawthorn;

[0016] (2) mixing ginseng powder with water and then using the above-mentioned mixed culture starter to ferment in the dark and under seal;

[0017] (3) mixing the treated hawthorn with ginseng, microwave heating, beating, sieving and then making into fruit paste;

[0018] (4) mixing the fruit paste with syrup;

[0019] (5) drying by intermittent low-speed pulse airflow after being pressed into a sheet shape.

[0020] Further, the specific operation of step (2) is: mixing ginseng powder with water in a mass-volume ratio of 1:3-8 to obtain ginseng slurry, inoculating the mixed culture starter, the inoculation amount being 2-5% of the mass of the ginseng slurry, and fermenting in the dark and under seal at 18-20℃ for 5-7d.

[0021] Preferably, the mass-volume ratio of ginseng powder to water is 1:6, the inoculation amount is 3%, the fermentation temperature is 20℃, and the fermentation is carried out in the dark and under seal for 5d.

[0022] Further, the specific operation of step (3) is: mixing coreless hawthorn with fermented ginseng slurry in a mass ratio of 5-15:1, microwave heating at 400-600W for 2-5min, taking out all the dry matter and processing it into mud in a blender, and then squeezing through a 30-40 mesh sieve to remove coarse fiber impurities.

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

[0024] The beneficial effects achieved are: ① Microwave heating of seedless hawthorn with fermented ginseng paste can improve the retention rate of nutritional ingredients, promote the dissolution of gum, and enhance the taste; ② Extrusion and sieving can ensure the softness and fineness of the product, and increase the palatability.

[0025] Further, in the step (5), the mixed material is covered with baking paper on both sides and flattened into 1-4mm slices.

[0026] The total addition amount of the granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn.

[0027] Preferably, the mass volume ratio of the granulated sugar, stevioside, 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: ① Stevioside is a functional sweetener with high sweetness, which can effectively reduce the irritating sourness of hawthorn. Stevioside can also regulate metabolism, control blood sugar, reduce calorie intake, have antioxidant and anti-inflammatory effects, inhibit oral pathogenic bacteria, reduce the growth of Streptococcus mutans (cariogenic bacteria), and reduce the risk of dental caries. ② Isomaltulose is a functional sweetener with light sweetness, which can bring consumers a pleasant feeling. Isomaltulose can also stabilize insulin levels, release energy slowly, be suitable for sports supplementation, promote the colonization of beneficial bacteria such as bifidobacteria in the intestinal tract, and inhibit the growth of pathogenic bacteria. ③ The synergistic use of the two functional sweeteners has superior synergistic effect, improves the taste of the product, and enhances the functional properties of the product. ④ The addition of concentrated pomegranate juice and concentrated mulberry juice can improve the irritating sourness of hawthorn, enhance the richness of flavor, and improve the antioxidant capacity of the product.

[0029] Further, in the step (5), the mixed material is covered with baking paper on both sides and flattened into 1-4mm slices.

[0030] Preferably, the flattened slices are 3mm thick.

[0031] The beneficial effects achieved are: covering the material with baking paper on both sides can avoid uneven heating during drying, prevent the rapid diffusion of surface moisture, and improve the taste of the product; at the same time, it can avoid the excessive contact of the product surface with air, which can cause browning and affect the color.

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

[0033] Preferably, the microwave power is 600 W, the drying time is 1 h, the pulse airflow injection period is 20 min, the airflow injection duration is 3 min, and the airflow speed is 6 m / s.

[0034] The beneficial effects achieved are: the microwave drying has fast temperature rise and uniform product heating, the microwave intermittent superposition pulse airflow injection can significantly improve the drying efficiency and product quality compared with the existing traditional hot air drying.

[0035] According to the technical solutions described above, compared with the prior art, the beneficial effects achieved by the present application are:

[0036] The mixed bacterial starter in the present application can effectively avoid bacterial contamination, improve the nutritional value of ginseng, and improve the bitterness of ginseng, and the hawthorn and ginseng leisure food prepared by the mixed bacterial starter has good nutritional value and palatability. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only some of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0038] The required reagents in the present application are conventional experimental reagents, which are purchased from commercial channels.

[0039] The experimental methods not mentioned are conventional experimental methods, which will not be described one by one here.

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

[0041] Lactobacillus plantarum LNJ-HQ-01, classified as Lactobacillus plantarum, was preserved in the China General Microbiological Culture Collection Center on July 2, 2024, with the preservation number CGMCC No. 31144 and the preservation address No. 3, Beichen West Road, Chaoyang District, Beijing.

[0042] Leuconostoc mesenteroides LNJ-L-014, which is classified as Leuconostoc mesenteroides, was preserved in China General Microbiological Culture Collection Center on May 21, 2024, with a preservation number of CGMCC No. 30718 and an address of No. 3, Beichen West Road, Chaoyang District, Beijing.

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

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

[0045] Example 1

[0046] A preparation method of a hawthorn and ginseng leisure food, comprising the following steps:

[0047] (1) The hawthorn is cleaned and cored.

[0048] (2) Ginseng powder is mixed with water at a ratio of 1:3 (w / v) to obtain ginseng slurry, and a mixed starter culture (Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 at a concentration ratio of 1:1:1) is inoculated at 2% of the mass of the ginseng slurry, and the mixture is sealed and fermented at 18°C in the dark for 5 days.

[0049] (3) The cored hawthorn is mixed with the fermented ginseng slurry at a mass ratio of 15:1, heated in a microwave at 400W for 2min, and the entire dry matter is processed into a paste in a blender, squeezed through a 30-mesh sieve to remove coarse fiber impurities, and a fruit paste is obtained.

[0050] (4) The icing sugar, stevioside, and isomaltulose are mixed at a ratio of 25:0.5:4 (w / w / w) to form a thick syrup, and the fruit paste and the syrup are mixed evenly (the total amount of icing sugar, stevioside, and isomaltulose added is 30% of the mass of the cored hawthorn).

[0051] (5) The mixed material is covered with baking paper before shaping, flattened into a 1mm sheet, and dried using intermittent low-speed pulse airflow drying, with a microwave power of 400W, a pulse airflow injection cycle of 30min, an airflow injection duration of 2min, an airflow speed of 5m / s, and a drying time of 0.5h, to obtain the hawthorn and ginseng leisure food.

[0052] Example 2

[0053] A preparation method of a hawthorn and ginseng leisure food, comprising the following steps:

[0054] (1) The hawthorn is cleaned and cored.

[0055] (2) Ginseng powder and water were mixed in proportion of 1:5 (w / v) to obtain ginseng slurry, and mixed bacteria starter (bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 2:1:1) was inoculated at 3% of the mass of ginseng slurry, and then the mixture was sealed and fermented at 19℃ in dark for 6 days.

[0056] (3) Seedless hawthorn and fermented ginseng slurry were mixed in proportion of 12:1 (w / w), and then heated by microwave at 500W for 4min. The whole dry matter was taken out and processed into mud by a blender. The mud was squeezed through a 30-mesh sieve to remove coarse fiber impurities, and then fruit mud was obtained.

[0057] (4) Sugar candy, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice were mixed in proportion of 20:1.2:8:12:12 (w / w / w / v / v) to cook into thick syrup. The fruit mud and the syrup were mixed evenly (the total amount of sugar candy, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice was 30% of the mass of seedless hawthorn).

[0058] (5) The mixed material was covered with baking paper before shaping, and then pressed into 2mm slices. Microwave intermittent low-speed pulse airflow drying was adopted, microwave power was 400W, pulse airflow injection cycle was 20min, airflow injection duration was 4min, airflow speed was 8m / s, and the drying time was 1h to obtain hawthorn ginseng leisure food.

[0059] Example 3

[0060] A preparation method of hawthorn ginseng leisure food, comprising the following steps:

[0061] (1) Hawthorn was cleaned and cored.

[0062] (2) Ginseng powder and water were mixed in proportion of 1:8 (w / v) to obtain ginseng slurry, and mixed bacteria starter (bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 was 2:1:2) was inoculated at 5% of the mass of ginseng slurry, and then the mixture was sealed and fermented at 20℃ in dark for 7 days.

[0063] (3) Seedless hawthorn and fermented ginseng slurry were mixed in proportion of 10:1 (w / w), and then heated by microwave at 600W for 5min. The whole dry matter was taken out and processed into mud by a blender. The mud was squeezed through a 40-mesh sieve to remove coarse fiber impurities, and then fruit mud was obtained.

[0064] (4) Sugar candy, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice were mixed in proportion of 20:1.2:8:12:12 (w / w / w / v / v) to cook into thick syrup. The fruit mud and the syrup were mixed evenly (the total amount of sugar candy, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice was 30% of the mass of seedless hawthorn).

[0065] (5) The mixed material is covered with baking paper before shaping, flattened into 3mm slices. Microwave intermittent low-speed pulsating airflow drying is adopted, microwave power is 800W, pulsating airflow injection cycle is 30min, airflow injection duration is 5min, airflow speed is 10m / s, drying is performed for 1.5h, and the hawthorn ginseng leisure food is prepared.

[0066] Example 4

[0067] A preparation method of a hawthorn ginseng leisure food, comprising the following steps:

[0068] (1) The hawthorn is cleaned and cored.

[0069] (2) Ginseng powder is uniformly mixed with water at a proportion of 1:6 (w / v) to obtain ginseng slurry, and a mixed bacterial inoculum (Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 at a concentration ratio of 3:2:1) is inoculated at 3% of the mass of the ginseng slurry, and the mixture is sealed and fermented at 18℃ in the dark for 6d.

[0070] (3) The cored hawthorn is mixed with the fermented ginseng slurry at a mass ratio of 5:1, heated in a microwave at 500W for 4min, and the entire dry matter is taken out and processed into a paste in a blender, and the coarse fiber impurities are removed by squeezing through a 40-mesh sieve to obtain a fruit paste.

[0071] (4) The icing sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice are mixed at a proportion of 20:0.5:6:10:8 (w / w / w / v / v) to form a thick syrup. The fruit paste and the syrup are uniformly mixed after heating (the total amount of icing sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the cored hawthorn).

[0072] (5) The mixed material is covered with baking paper before shaping, flattened into 4mm slices. Microwave intermittent low-speed pulsating airflow drying is adopted, microwave power is 600W, pulsating airflow injection cycle is 10min, airflow injection duration is 2min, airflow speed is 8m / s, drying is performed for 1.5h, and the hawthorn ginseng leisure food is prepared.

[0073] Example 5

[0074] A preparation method of a hawthorn ginseng leisure food, comprising the following steps:

[0075] (1) The hawthorn is cleaned and cored.

[0076] (2) Mix ginseng powder with water in proportion of 1:6 (w / v) to obtain ginseng slurry, inoculate mixed bacteria fermentation agent (bacterial concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 is 3:1:2), inoculation amount is 3% of the mass of ginseng slurry, ferment at 20℃ in dark and sealed for 5 days.

[0077] (3) Mix seedless hawthorn with fermented ginseng slurry in mass ratio of 8:1, heat in microwave at 600W for 3min, take out all dry matter and process into mud in a blender, squeeze through a 30 mesh sieve to remove coarse fiber impurities, and obtain fruit mud.

[0078] (4) Mix granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice in proportion of 20:1:5:8:10 (w / w / w / v / v) to cook into thick syrup. Mix the fruit mud and syrup evenly (the total amount of granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice is 30% of the mass of seedless hawthorn).

[0079] (5) Cover the mixed material with baking paper before shaping, and press into 3mm slices. Dry in microwave intermittent low-speed pulsating air flow, microwave power is 600W, pulsating air flow injection cycle is 20min, air flow injection duration is 3min, air flow speed is 6m / s, dry for 1h to obtain hawthorn ginseng leisure food.

[0080] Comparative Example 1

[0081] Different fermentation agents

[0082] A preparation method of hawthorn ginseng leisure food, comprising the following steps:

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

[0084] (2) Mix ginseng powder with water in proportion of 1:6 (w / v) to obtain ginseng slurry, inoculate mixed bacteria fermentation agent (bacterial concentration ratio of Lactobacillus plantarum 5R3: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 is 3:1:2), inoculation amount is 3% of the mass of ginseng slurry, ferment at 20℃ in dark and sealed for 5 days.

[0085] (3) Mix seedless hawthorn with fermented ginseng slurry in mass ratio of 8:1, heat in microwave at 600W for 3min, take out all dry matter and process into mud in a blender, squeeze through a 30 mesh sieve to remove coarse fiber impurities, and obtain fruit mud.

[0086] (4) Mix the granulated 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 into a thick syrup. Mix the fruit paste and syrup evenly (the total amount of granulated sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0087] (5) Cover the mixed material with baking paper before shaping, and press into 3mm-thick slices. Use microwave intermittent low-speed pulsating air flow drying, microwave power 600W, pulsating air flow injection cycle 20min, air flow injection duration 3min, air flow speed 6m / s, dry for 1h, to obtain the hawthorn ginseng leisure food.

[0088] Comparative Example 2

[0089] Different fermentation agents

[0090] A preparation method of a hawthorn ginseng leisure food, comprising the following steps:

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

[0092] (2) Mix the ginseng powder and water in a ratio of 1:6 (w / v) to obtain ginseng slurry, inoculate Lactobacillus fermentum BNCC194390 at an inoculation amount of 3% of the mass of the ginseng slurry, and ferment at 20℃ in the dark for 5d.

[0093] (3) Mix the seedless hawthorn and the fermented ginseng slurry in a mass ratio of 8:1, heat in a microwave at 600W for 3min, take out all the dry matter, process into a paste in a blender, squeeze through a 30-mesh sieve to remove coarse fiber impurities, and obtain a fruit paste.

[0094] (4) Mix the granulated 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 into a thick syrup. Mix the fruit paste and syrup evenly (the total amount of granulated sugar, steviol glycosides, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0095] (5) Cover the mixed material with baking paper before shaping, and press into 3mm-thick slices. Use microwave intermittent low-speed pulsating air flow drying, microwave power 600W, pulsating air flow injection cycle 20min, air flow injection duration 3min, air flow speed 6m / s, dry for 1h, to obtain the hawthorn ginseng leisure food.

[0096] Comparative Example 3

[0097] Adjust the microwave heating to cooking

[0098] A preparation method of a hawthorn ginseng leisure food, comprising the following steps:

[0099] (1) Hawthorn is cleaned and cored.

[0100] (2) Mix ginseng powder and water at a ratio of 1:6 (w / v) to obtain ginseng slurry, inoculate mixed bacteria starter (the cell concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 is 3:1:2), the inoculation amount is 3% of the mass of ginseng slurry, and ferment at 20°C in the dark for 5 days.

[0101] (3) Mix coreless hawthorn and fermented ginseng slurry at a mass ratio of 8:1, cook for 3 minutes, take out all the dry matter, process it into mud with a blender, squeeze it through a 30-mesh sieve to remove coarse fiber impurities, and obtain fruit mud.

[0102] (4) Mix granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice at a ratio of 20:1:5:8:10 (w / w / w / v / v) to cook into thick syrup. Mix the fruit mud and the syrup evenly (the total amount of granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of coreless hawthorn).

[0103] (5) Cover the mixed material with baking paper before shaping, and press it into 3mm slices. Use intermittent low-speed pulse airflow drying, microwave power 600W, pulse airflow injection cycle 20min, airflow injection duration 3min, airflow speed 6m / s, dry for 1h, and obtain hawthorn ginseng leisure food.

[0104] Comparative Example 4

[0105] Adjust the composition of the syrup

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

[0107] (1) Hawthorn is cleaned and cored.

[0108] (2) Mix ginseng powder and water at a ratio of 1:6 (w / v) to obtain ginseng slurry, inoculate mixed bacteria starter (the cell concentration ratio of Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 is 3:1:2), the inoculation amount is 3% of the mass of ginseng slurry, and ferment at 20°C in the dark for 5 days.

[0109] (3) Mix coreless hawthorn and fermented ginseng slurry at a mass ratio of 8:1, heat with microwave 600W for 3min, take out all the dry matter, process it into mud with a blender, squeeze it through a 30-mesh sieve to remove coarse fiber impurities, and obtain fruit mud.

[0110] (4) The granulated sugar, steviol glycoside, 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 cooked into a thick syrup. The fruit paste and the syrup are heated and mixed evenly (the total amount of granulated sugar, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0111] (5) The mixed material is covered with baking paper before shaping, flattened into 3mm slices, and dried using microwave drying at a microwave power of 600W for 1h to obtain the hawthorn ginseng leisure food.

[0112] Comparative Example 5

[0113] Adjusting the drying process

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

[0115] (1) The hawthorn is cleaned and cored.

[0116] (2) The ginseng powder is mixed with water in a ratio of 1:6 (w / v) to obtain ginseng slurry, and inoculated with a mixed bacteria starter (the concentration ratio of Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014, and Lactobacillus fermentum BNCC194390 is 3:1:2), and the inoculation amount is 3% of the mass of the ginseng slurry. The mixture is sealed and fermented at 20℃ in the dark for 5d.

[0117] (3) The seedless hawthorn is mixed with the fermented ginseng slurry in a mass ratio of 8:1, heated in a microwave at 600W for 3min, and the entire dry matter is processed into a paste in a blender. The coarse fiber impurities are removed by passing through a 30-mesh sieve to obtain a fruit paste.

[0118] (4) The granulated sugar, steviol glycoside, 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 cooked into a thick syrup. The fruit paste and the syrup are heated and mixed evenly (the total amount of granulated sugar, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0119] (5) The mixed material is covered with baking paper before shaping, flattened into 3mm slices, and dried using microwave drying at a microwave power of 600W for 1h to obtain the hawthorn ginseng leisure food.

[0120] Comparative Example 6

[0121] Adjusting the drying process

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

[0123] (1) The hawthorn is cleaned and cored.

[0124] (2) Ginseng powder and water are mixed in a ratio of 1:6 (w / v) to obtain a ginseng slurry, and a mixed bacterial inoculum (Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 at a ratio of 3:1:2) is inoculated into the ginseng slurry at 3% of the mass of the ginseng slurry, and the mixture is fermented at 20°C in the dark for 5 days.

[0125] (3) Seedless hawthorn and fermented ginseng slurry are mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 minutes, and the entire dry matter is removed and processed into a paste in a blender. The paste is squeezed through a 30-mesh sieve to remove coarse fiber impurities, and a fruit paste is obtained.

[0126] (4) Sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice are mixed in a ratio of 20:1:5:8:10 (w / w / w / v / v) to cook into a thick syrup. The fruit paste and the syrup are heated and mixed evenly (the total amount of sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

[0127] (5) The mixed material is covered with baking paper before shaping and flattened into a 3mm sheet. Hot air drying is used at a temperature of 80°C for 1 hour to obtain the hawthorn ginseng leisure food.

[0128] Comparative Example 7

[0129] Without baking paper

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

[0131] (1) The hawthorn is washed and cored.

[0132] (2) Ginseng powder and water are mixed in a ratio of 1:6 (w / v) to obtain a ginseng slurry, and a mixed bacterial inoculum (Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 at a ratio of 3:1:2) is inoculated into the ginseng slurry at 3% of the mass of the ginseng slurry, and the mixture is fermented at 20°C in the dark for 5 days.

[0133] (3) Seedless hawthorn and fermented ginseng slurry are mixed in a mass ratio of 8:1, heated in a microwave at 600W for 3 minutes, and the entire dry matter is removed and processed into a paste in a blender. The paste is squeezed through a 30-mesh sieve to remove coarse fiber impurities, and a fruit paste is obtained.

[0134] (4) Sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice are mixed in a ratio of 20:1:5:8:10 (w / w / w / v / v) to cook into a thick syrup. The fruit paste and the syrup are heated and mixed evenly (the total amount of sugar, stevioside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the seedless hawthorn).

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

[0136] Comparative Example 8

[0137] Without adding ginseng

[0138] A preparation method of a hawthorn cake leisure food, comprising the following steps:

[0139] (1) The hawthorn is cleaned and cored.

[0140] (2) The cored hawthorn is added with 1 / 8 times the mass of water, heated in a microwave at 600W for 3min, and then all the dry matter is taken out and processed into a paste in a blender. The paste is squeezed through a 30-mesh sieve to remove coarse fiber impurities, to obtain a fruit paste.

[0141] (3) The granulated sugar, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice are mixed in a proportion of 20:1:5:8:10 (w / w / w / v / v) to cook into a thick syrup. The fruit paste and the syrup are heated and mixed evenly (the total amount of granulated sugar, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the mass of the cored hawthorn).

[0142] (4) The mixed material is covered with baking paper on both sides before shaping, and is flattened into 3mm pieces. Microwave intermittent low-speed pulsating airflow drying is used, with a microwave power of 600W, a pulsating airflow injection cycle of 20min, an airflow injection duration of 3min, an airflow speed of 6m / s, and drying for 1h, to obtain the hawthorn cake leisure food.

[0143] Comparative Example 9

[0144] Without adding hawthorn

[0145] A preparation method of a fermented ginseng cake leisure food, comprising the following steps:

[0146] (1) The ginseng powder is mixed with water in a proportion of 1:6 (w / v) to obtain ginseng slurry, and a mixed bacterial inoculum (Lactobacillus plantarum LNJ-HQ-01: Leuconostoc mesenteroides LNJ-L-014: Lactobacillus fermentum BNCC194390 in a concentration ratio of 3:1:2) is inoculated into the ginseng slurry in an amount of 3% of the mass of the ginseng slurry, and the mixture is sealed and fermented at 20℃ in the dark for 5d.

[0147] (2) The fermented ginseng slurry is added with 8 times the mass of water, heated in a microwave at 600W for 3min.

[0148] (3) Mix the sugar candy, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v), and then heat and mix with the microwave-treated ginseng syrup (the total amount of sugar candy, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the total mass), and continue heating until a thick paste is formed.

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

[0150] Comparative Example 10

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

[0152] A method for preparing a ginseng cake snack food, comprising the following steps:

[0153] (1) Mix the dried ginseng powder with water in a ratio of 1:6 (w / v) to prepare ginseng syrup, and add 8 times the mass of water and heat for 3 min using a microwave of 600 W.

[0154] (2) Mix the sugar candy, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice in a ratio of 20:1:5:8:10 (w / w / w / v / v), and then heat and mix with the microwave-treated ginseng syrup (the total amount of sugar candy, steviol glycoside, isomaltulose, concentrated pomegranate juice, and concentrated mulberry juice is 30% of the total mass), and continue heating until a thick paste is formed.

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

[0156] Experiment 1

[0157] The fermented ginseng in Examples 1-5 and Comparative Examples 1-2 and the dried ginseng powder in Comparative Example 10 were subjected to experiments, and the contents of ginsenoside Rg1 and total ginsenosides were determined, with the results shown in Table 1.

[0158] Table 1. Ginsenoside content

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

[0160] From the results of Table 1, compared with commercially available Lactobacillus plantarum 5R3 and Lactobacillus fermentum BNCC194390 used alone, the mixed bacterial starter used in the present application can significantly improve the content of total ginsenosides in the fermented ginseng, while reducing the content of bitter ginsenoside Rg1, and 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 1-5 and Comparative Examples 1-8 were subjected to sensory evaluation by a professional evaluation group of 20 people who were systematically trained. The sensory evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0163] Table 2 Sensory evaluation criteria

[0164]

[0165] Table 3 Sensory evaluation results

[0166]

[0167]

[0168] From Table 3, Comparative Examples 1-2 show that the mixed bacterial starter of the present application can improve the color, aroma, taste and mouthfeel of the product; Comparative Example 3 shows that microwave heating can improve the shape, color, aroma, taste and mouthfeel of the product; Comparative Example 4 shows that the composition of the syrup can affect the shape, color, aroma, taste and mouthfeel of the product; Comparative Examples 5-7 show that the drying process can affect the shape, color, aroma, taste and mouthfeel of the product; and Comparative Example 8 shows that the combination of hawthorn and ginseng can improve the shape, color, aroma, taste and mouthfeel of the product.

[0169] From Table 3, the overall score shows that the hawthorn and ginseng leisure food product prepared in the present application has good shape, sweet and sour taste, and moderate hardness.

[0170] Experiment 3

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

[0172] Table 4 Nutritional and texture index analysis of hawthorn and ginseng leisure food

[0173]

[0174]

[0175] From Table 4, it can be seen that the comparative examples 1-2 show that the mixed strain fermenting agent of the present application can improve the antioxidant capacity, total flavonoid content and elasticity of the product; the comparative example 3 shows that microwave heating can improve the antioxidant capacity, total flavonoid content, elasticity and hardness of the product; the comparative example 4 shows that the composition of the syrup can affect the antioxidant capacity, total flavonoid content, elasticity, hardness and chewiness of the product; the comparative examples 5-7 show that the drying process can affect the antioxidant capacity, total flavonoid content, elasticity, hardness and chewiness of the product; the comparative examples 8-10 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 the specification are described in a progressive manner, and each embodiment focuses on the difference from other embodiments. The same or similar parts between the embodiments can be referred to each other.

[0177] The above description of disclosed embodiments enables those skilled in the art to carry out or use the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A mixed-culture fermentation agent for ginseng fermentation, characterized in that, Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and Lactobacillus fermentum BNCC194390; The Lactobacillus plantarum LNJ-HQ-01 has a preservation number of CGMCC No. 31144, and a classification name of Lactobacillus plantarum Lactobacillus plantarum ; The Leuconostoc mesenteroides LNJ-L-014 has a preservation number of CGMCC No. 30718 and a classification name of Leuconostoc mesenteroides Leuconostoc mesenteroides ; The cell 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.

2. A preparation method of hawthorn ginseng snack food, characterized in that, The method comprises the following steps: (1) washing and removing the core of hawthorn; (2) mixing ginseng powder with water, and then using mixed bacterial starter to ferment in the dark and under seal; The mixed bacterial starter is composed of Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and Lactobacillus fermentum BNCC194390; The Lactobacillus plantarum LNJ-HQ-01 has a preservation number of CGMCC No. 31144, and a classification name of Lactobacillus plantarum Lactobacillus plantarum ; The Leuconostoc mesenteroides LNJ-L-014 has a preservation number of CGMCC No. 30718 and a classification name of Leuconostoc mesenteroides Leuconostoc mesenteroides ; The cell concentration ratio of the Lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and Lactobacillus fermentum BNCC194390 is 3:1:2; (3) mixing the treated hawthorn with ginseng, and then microwave heating, beating, sieving and making into fruit paste; (4) mixing the fruit paste with syrup; (5) pressing into sheet shape, and then using microwave intermittent low-speed pulsating airflow drying; The specific operation of step (2) is: mixing ginseng powder with water in a mass-volume ratio of 1:6 to obtain ginseng slurry, inoculating the mixed bacterial starter, and inoculating an amount of 3% of the mass of the ginseng slurry, and then fermenting in the dark and under seal at 20℃ for 5 days; The specific operation of step (3) is: mixing coreless hawthorn with fermented ginseng slurry in a mass ratio of 8:1, microwave heating at 600W for 3min, taking out all the dry matter and processing into paste in a blender, squeezing through a 30-mesh sieve to remove coarse fiber impurities, and obtaining fruit paste; In step (4), the syrup is composed of granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice, and the mass-volume ratio of the five is 20:1:5:8:10; The total amount of granulated sugar, stevioside, isomaltulose, concentrated pomegranate juice and concentrated mulberry juice is 30% of the mass of the coreless hawthorn; In step (5), the mixed material is covered with baking paper on both sides and pressed into 3mm sheet shape; In step (5), the parameters of the microwave intermittent low-speed pulsating airflow drying are: microwave power 600W, pulsating airflow injection cycle 20min, airflow injection duration 3min, airflow speed 6m / s, and drying for 1h.

Images