Preparation method of gastrodia elata composite lactic acid fermentation beverage

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of a gastrodia elata composite lactic acid fermentation beverage. According to the technical scheme, the method comprises the following steps: 1) washing, steaming and smashing fresh gastrodia elata, and diluting with water to obtain gastrodia elata homogenate; crushing the vine tea to obtain vine tea powder; uniformly mixing and stirring the gastrodia elata homogenate and ampelopsis grossedentata powder to obtain gastrodia elata ampelopsis grossedentata composite normal juice; 2) crushing barley malt, adding the crushed barley malt into the gastrodia elata and ampelopsis grossedentata composite normal juice for saccharification, passivating enzyme after saccharification, sterilizing, and stopping saccharification; 3, the gastrodia elata and ampelopsis grossedentata composite normal juice is inoculated with the seed fermentation liquor of lactobacillus rhamnosus for fermention.The method is simple, industrial production is easy, and the prepared gastrodia elata composite lactic acid fermentation beverage is good in taste and rich in nutrition.

Description

[0001] The invention relates to the technical field of food processing, and in particular to a fermentation process of a Gastrodia elata vine tea composite lactic acid fermented beverage. Background Art

[0002] Lactic acid bacteria are commonly used as functional fermentation agents in the food and beverage industry and are a key component of probiotics. Lactic acid bacteria fermentation can alter the original nutritional and active ingredient content of foods, thereby improving their biological effects or producing other bioactive compounds. Therefore, foods fermented with lactic acid bacteria have health benefits, including boosting immunity, lowering serum cholesterol levels, maintaining intestinal microbial balance, reducing the risk of cancer, and inhibiting the growth and reproduction of harmful intestinal bacteria. They are a key component of probiotics.

[0003] Gastrodia elata is a species of the genus Gastrodia elata in the family Orchidaceae. Gastrodia ) Plant Gastrodia elata ( Gastrodia elata The dried tubers of Gastrodia elata (Bl.) are primarily produced in Hubei, Sichuan, Guizhou, Yunnan, and other regions. Gastrodia elata is sweet and neutral in nature, and has the effects of calming liver wind, stopping spasms and convulsions, inhibiting the rise of liver yang, dispelling wind and dampness, and relaxing the meridians and activating the collaterals. It has traditionally been used to treat infantile convulsions, epilepsy, and tetanus caused by internal liver wind, headaches and dizziness caused by the rise of liver yang, and symptoms of stroke caused by external wind, such as paralysis, numbness, and rheumatic pain. It is both a food and a traditional Chinese medicine, its active ingredients primarily being gastrodin and gastrodia polysaccharides. Modern pharmacological research has revealed that Gastrodia elata exhibits sedative, analgesic, anti-inflammatory, antioxidant, anticonvulsant, antidepressant, memory-enhancing, immune-enhancing, blood pressure-lowering, and coagulation-inhibiting properties. Therefore, its development and utilization as a functional food holds great promise. However, because Gastrodia elata contains gastrodin, p-hydroxybenzyl alcohol, barisonoside E, barisonoside B, barisonoside C, barisonoside, Gastrodia elata polysaccharides, volatile components, etc., it has a special horse urine smell and unique taste, which most people cannot accept. This seriously hinders the development and utilization of Gastrodia elata in the field of functional foods and health products.

[0004] The plant name of the genus Ampelopsis truncatula is Ampelopsis glauca of the family Vitaceae. Ampelopsis grossedentata(Hand-Mazz) WTWang] is a vine. Tengcha (Ganoderma lucidum) is an important specialty economic crop in Southwest China. It has a cooling nature and a sweet and mild taste, and is known for its heat-clearing and detoxifying properties, reducing swelling and sore throat, and dissolving carbuncles and lumps. Modern pharmacological research has shown that tengcha possesses numerous health benefits and pharmacological effects, including antioxidant, anti-tumor, anti-inflammatory, antibacterial, anti-influenza, blood pressure-lowering, blood lipid-lowering, and liver-protective properties, making it a promising candidate for development. The main active substances in tengcha are flavonoids, the most prominent of which is dihydromyricetin, which constitutes approximately 30% of the dry weight of its young shoots and is known as the "King of Flavonoids." Modern pharmacological research has shown that dihydromyricetin, the main active ingredient in tengcha, exhibits antioxidant, anti-inflammatory, antiviral, anticancer, antibacterial, anti-fatigue, anti-anxiety, hypoglycemic, hepatoprotective, cardioprotective, and Alzheimer's disease and asthma relief properties. Therefore, the development and utilization of tengcha as a functional food holds great promise. However, due to its extremely high flavonoid content, rattan tea has a unique sweet aftertaste, which is unacceptable to most people. This has seriously hindered the development and utilization of rattan tea in the field of functional foods and health products.

[0005] Several new herbal beverages with medicinal and edible properties have been invented. The patent "A Gastrodia Enzyme, Its Preparation Method, and Application" (CN202410464235.X) provides a Gastrodia enzyme, its preparation method, and its application. The preparation method comprises washing fresh Gastrodia elata, beating, enzyme inactivation, cooling, ultrasonic extraction, enzymatic hydrolysis, filtration, homogenization, primary sterilization, inoculation and fermentation, degassing, and secondary sterilization. The inoculation and fermentation step involves adding an enzyme starter and baker's yeast for symbiotic fermentation. The patent "A Gastrodia Enzyme, Its Preparation Method" (CN202311349010.1) provides a Gastrodia enzyme and its preparation method, comprising the following steps: Gastrodia elata is ground with water and homogenized to obtain a Gastrodia elata homogenate; enzymes are added to the Gastrodia elata homogenate for enzymatic hydrolysis to obtain a Gastrodia elata enzyme hydrolyzate; the sterilized Gastrodia elata enzyme hydrolyzate is inoculated with Lactobacillus plantarum, sucrose is added, and fermentation is performed to obtain a fermentation broth; yeast is inoculated with the fermentation broth, sucrose is added, and fermentation is continued to obtain the Gastrodia elata enzyme.

[0006] In the prior art, the Chinese herbal health drink fermented from Gastrodia elata is directly inoculated with enzyme starter, baker's yeast and Lactobacillus plantarum after the Gastrodia elata homogenate is sterilized. This fermentation method of a single raw material affects the taste of the final drink product and the nutritional value obtained is also limited. Summary of the Invention

[0007] The purpose of the present invention is to solve the problems existing in the background technology and provide a Gastrodia elata vine tea compound beverage with good taste, rich nutrition and high content of active ingredients.

[0008] The present invention also provides a preparation method of a Gastrodia elata vine tea composite beverage with simple process, easy production and low production cost.

[0009] To achieve the above objectives, the preparation method of the Gastrodia elata composite lactic acid fermented beverage of the present invention comprises the following steps: 1) washing fresh Gastrodia elata, steaming and crushing it, diluting it with 25-30 times its volume of water, and passing it through a 100-mesh sieve to obtain a Gastrodia elata homogenate; crushing Tengcha vine leaves through a 100-mesh sieve to obtain Tengcha vine leaves powder; mixing the Gastrodia elata homogenate and Tengcha vine leaves powder to obtain a Gastrodia elata Tengcha composite juice; 2) Grinding the barley malt into particles with a particle size of 0.1-0.2 mm, adding the particles to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 5-6:1 for saccharification, inactivating the enzyme after saccharification, sterilizing the mixture, and terminating the saccharification; 3) Lactobacillus rhamnosus ( Lactobacillus rhamnosus 1.12734) Cultivate overnight in liquid culture medium to obtain seed fermentation liquid; inoculate the activated Lactobacillus rhamnosus into the Gastrodia elata vine tea composite juice for fermentation in a fermenter.

[0010] Preferably, in step 1), the steaming time is 30-35 min.

[0011] Preferably, in the step 1), the mixing mass ratio (m / m) of the Gastrodia elata slurry and the Tengcha powder is 4-5:1. Preferably, in step 2), the saccharification conditions are: controlling the temperature at 33-35°C for 30-35 min, raising the temperature to 60-63°C, and controlling the temperature for 60-65 min for saccharification.

[0012] Preferably, in step 2), the conditions for inactivating the enzyme and sterilizing the enzyme are: heating to 95-100° C. for 30-35 minutes.

[0013] In the step 3), the bacterial concentration of the Lactobacillus rhamnosus after overnight culture in the liquid medium is controlled to be OD 600 It is 0.5~0.6.

[0014] Preferably, in the step 3), the inoculation volume ratio of the activated Lactobacillus rhamnosus in the Gastrodia elata vine tea composite juice is 1-2%.

[0015] Preferably, in step 3), the fermentation temperature is 35-40° C., the fermentation time is 16-20 h, and the pH is controlled at 5.0-6.5 during the fermentation period.

[0016] Preferably, in step 3), NaHCO3 is added to control the pH to 5.0-6.5.

[0017] In view of the problems existing in the background technology, the inventors have made the following improvements: 1) Combination of Gastrodia elata and rattan tea: Rattan tea contains a large amount of dietary fiber, but most of the dietary fiber is insoluble and cannot be absorbed and utilized by the human body. Secondly, the flavor and taste of traditional Gastrodia elata and rattan tea are relatively unique, which is not conducive to large-scale promotion and is a major technical challenge in the industry. In addition, Gastrodia elata fails to form an effective compatibility with functional ingredients such as rattan tea, affecting the taste, unique flavor, nutritional value, and biological activity of the final Gastrodia elata fermented beverage product. The advantages of using Gastrodia elata combined with rattan tea and carrying out biotransformation by lactic acid bacteria are as follows: ① The active substances such as gastrodin in Gastrodia elata are integrated with dihydromyricetin in rattan tea to obtain a product with more comprehensive functions and better taste; ② Gastrodin, dihydromyricetin and other ingredients are further metabolized and modified by microorganisms into substances with superior structure and activity, which can play the effects of neuroprotection, memory improvement, cardiovascular and cerebrovascular protection, and blood sugar and blood pressure reduction. At the same time, the modification of the structure of the active substances can further improve its taste and be more suitable for the public's taste; ③ The nutritional components such as Gastrodia elata starch and protein are further metabolized by microorganisms into amino acids, fructose and other components that are easily absorbed by the human body, and can greatly enrich the taste of beer; ④ Rattan tea is rich in dietary fiber, but most of the dietary fiber is insoluble, and further microbial metabolism and modification are made into soluble dietary fiber that is absorbed by the human body. Therefore, the invention technology directly uses Gastrodia elata and rattan tea rich in active ingredients as raw materials, and uses lactic acid bacteria for biological fermentation and transformation to improve their taste, thereby obtaining a new type of Gastrodia elata lactic acid beverage with unique flavor and efficacy. The mixing mass ratio (m / m) of the Gastrodia elata homogenate and the rattan tea powder is 4-5:1. If the mixing ratio of the Gastrodia elata homogenate is too high, the flavor of the Gastrodia elata will mask the flavor and efficacy of the rattan tea. If the ratio is too low, the flavor and efficacy of the rattan tea will dominate. Both too high and too low ratios will significantly affect the final flavor and efficacy of the product.

[0018] 2) Enzymatic saccharification: Existing fermentation systems generally require the addition of energy sources such as glucose and sucrose to support the growth of fermenting microorganisms such as lactic acid bacteria. However, these added carbohydrates are largely absorbed by the body, resulting in an energy surplus. Research has found that Gastrodia elata contains a large amount of starch, and Tengcha contains a large amount of dietary fiber. Using malt amylase, most of the Gastrodia elata starch and Tengcha dietary fiber are converted into energy sources easily absorbed and utilized by lactic acid bacteria, thereby improving the bioconversion efficiency of lactic acid bacteria. This also effectively reduces the sugar content in Gastrodia elata fermented beverages, minimizing the amount absorbed by the body. Furthermore, the malt enzymatic saccharification method offers the advantage of utilizing the enzymatic activity of malt to saccharify the polysaccharides in Gastrodia elata and Tengcha at relatively low temperatures without destroying other nutrients and bioactive substances, thus ensuring the final flavor, mouthfeel, and health benefits of the Gastrodia elata and Tengcha composite beverage. Furthermore, the present invention integrates the saccharification process with sterilization, maximizing the preservation of the product's original active ingredients, nutrients, and flavor, while reducing production costs. The enzyme inactivation and sterilization conditions are as follows: heating to 95-100°C for 30-35 minutes. Temperature treatment is highly sensitive to the conversion of gastrodin and dihydromyricetin, the active ingredients in Gastrodia elata and Tengcha, and their contents vary significantly depending on the temperature treatment. Excessively high temperatures and prolonged treatment times can destroy the new structures of various active ingredients in the product, including gastrodin and dihydromyricetin, leading to decreased activity, loss of nutrients, and destruction of flavor. Excessively low temperatures and short treatment times can lead to incomplete enzyme inactivation, excessive saccharification of polysaccharides, resulting in excess fermentation energy, and incomplete sterilization, which can affect fermentation and increase the probability of contamination.

[0019] 3) Select Rhamnosus lactis ( L. rhamnosus1.12734), as a dominant intestinal probiotic, it has excellent gastrointestinal fluid tolerance and good bile salt tolerance, which increases the survival rate of beneficial bacteria in the intestine, and better plays the role of maintaining the balance of intestinal flora ecology and cholesterol, enhancing intestinal immune function, and reducing the side effects of antibiotics; NaHCO3 is selected to replace the traditional CaCO3 as a pH regulator. During the lactic acid fermentation process, when the pH value reaches below 3.7, the lactic acid bacteria will enter a "feedback inhibition" state, their own reproductive ability will be weakened, and the number of live bacteria will decrease. The traditional use of CaCO3 as a pH regulator causes the lactic acid bacteria fermentation liquid to be rich in a large amount of calcium lactate, calcium acetate, etc., which produces a bad smell; the optimal fermentation temperature is selected to be 35-40 ℃. Too high a temperature will cause the lactic acid bacteria to die, while too low a temperature will slow down or stop the growth of lactic acid bacteria; the fermentation time is selected to be 16-20 h. Insufficient fermentation time leads to insufficient number of live lactic acid bacteria, insufficient conversion of bioactive substances, and too long fermentation time, which causes the beverage to become sour and astringent, seriously affecting the taste and flavor; the volume ratio of the lactic acid inoculation is selected to be 1%. Too little inoculation will lead to prolonged fermentation time, accumulation of toxic by-products, and increased production costs. Too much inoculation will cause the bacteria to age easily, autolyze, etc., increase the chance of contamination and insufficient conversion of active substances, affecting the final taste and efficacy.

[0020] Beneficial Effects: This invention uses a complex of Gastrodia elata and vine tea as raw material, enzymatically saccharifies it with malt, and then ferments it with Lactobacillus rhamnosus. The resulting fermented beverage is rich in flavonoid active ingredients such as gastrodin, p-hydroxybenzyl alcohol, dihydromyricetin, and myricetin. It also eliminates the inherent "horse urine" smell of Gastrodia elata and the distinctive taste of vine tea, resulting in a smoother, more palatable beverage. This beverage is all-natural, contains no food additives, and is simple to prepare, making it suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Gastrodia elata tea compound lactic acid fermented beverage. DETAILED DESCRIPTION

[0022] To further clarify the objectives, technical solutions, and advantages of the present invention, the following provides a clear and complete description of the technical solutions in the present invention. Where specific conditions are not specified in the examples, the experiments were performed under conventional conditions or those recommended by the manufacturer. Reagents and instruments used, where the manufacturer is not specified, are commercially available conventional products.

[0023] Example 1 Production process of Gastrodia elata and rattan tea compound lactic acid fermented beverage: fresh Gastrodia elata → high temperature steaming → crushing together with rattan tea raw materials → raw material formulation → malt saccharification → washing tank filtration → sterilization → fermentation (adding Lactobacillus rhamnosus) → filtration and filling → low temperature refrigeration → finished product Weigh 100 kg of fresh Gastrodia elata, steam it for 30 min, crush it in a powder grinder, dilute it with 25 times its volume of water, and pass it through a 100-mesh sieve to obtain Gastrodia elata homogenate.

[0024] Weigh 25 kg of rattan tea and put it into a powder grinder to crush it, and pass it through a 100-mesh sieve to obtain rattan tea powder.

[0025] The Gastrodia elata slurry and rattan tea powder were formulated in a mass ratio (m / m): 4:1, and then stirred evenly to obtain 125 kg, with rattan tea accounting for 20%.

[0026] Saccharification and sterilization of Gastrodia elata vine tea composite juice: Weigh 25 kg of barley malt (crushed into particles with a particle size of 0.1-0.2 mm) and add it to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 5 / 1. Control the temperature at 33°C for 30 min, raise the temperature to 60°C, control the temperature for 60 min, and finally raise the temperature to 98°C for 30 min to inactivate the enzyme, terminate the saccharification and sterilization.

[0027] Lactobacillus rhamnosus activation: select Lactobacillus rhamnosus ( Lactobacillus rhamnosus 1.12734) were cultured overnight in liquid medium and the bacterial concentration was raised to OD 600 is 0.5, and the seed fermentation liquid is obtained.

[0028] Main fermentation: Activated Lactobacillus rhamnosus was inoculated into the Gastrodia elata vine tea composite juice at a ratio of 1% by volume. Fermentation was performed in a fermenter at 36°C for 20 hours, with NaHCO₃ used to maintain pH 5.5.

[0029] A sensory evaluation of the prepared Gastrodia elata vine tea compound lactic acid fermented beverage was conducted. A fuzzy mathematical sensory evaluation method for this beverage was established. Twenty tasters were invited to perform sensory evaluation and score the finished beverage. Table 1 shows the sensory evaluation criteria for the Gastrodia elata vine tea compound lactic acid fermented beverage.

[0030] Table 1 Sensory evaluation standards for Gastrodia elata tea compound lactic acid fermented beverage Example 2 Production process of Gastrodia elata and rattan tea compound lactic acid fermented beverage: fresh Gastrodia elata → high temperature steaming → crushing together with rattan tea raw materials → raw material formulation → malt saccharification → washing tank filtration → sterilization → fermentation (adding Lactobacillus rhamnosus) → filtration and filling → low temperature refrigeration → finished product Weigh 100 kg of fresh Gastrodia elata, steam it for 34 min, crush it in a powder grinder, dilute it with 30 times its volume of water, and pass it through a 100-mesh sieve to obtain Gastrodia elata homogenate.

[0031] Weigh 25 kg of rattan tea and put it into a powder grinder to crush it, and pass it through a 100-mesh sieve to obtain rattan tea powder.

[0032] The Gastrodia elata slurry and rattan tea powder were formulated in a mass ratio (m / m): 4:1, and then stirred evenly to obtain 125 kg, with rattan tea accounting for 20%.

[0033] Saccharification and sterilization of Gastrodia elata vine tea composite juice: Weigh 25 kg of barley malt (crushed into particles with a particle size of 0.1-0.2 mm) and add it to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 6 / 1. Control the temperature at 35°C for 35 min, raise the temperature to 60°C, control the temperature for 65 min, and finally raise the temperature to 100°C for 35 min to inactivate the enzyme and terminate the saccharification.

[0034] Lactobacillus rhamnosus activation: select Lactobacillus rhamnosus ( Lactobacillus rhamnosus 1.12734) were cultured overnight in liquid medium and the bacterial concentration was raised to OD 600 is 0.6, and the seed fermentation liquid is obtained.

[0035] Main fermentation: Activated Lactobacillus rhamnosus was inoculated into the Gastrodia elata vine tea composite juice at a ratio of 2% by volume for fermentation in a fermenter. The fermentation temperature was 40°C for 16 hours, and the pH was maintained at 6.0 using NaHCO3.

[0036] A sensory evaluation of the prepared Gastrodia elata vine tea compound lactic acid fermented beverage was conducted. A fuzzy mathematical sensory evaluation method for this beverage was established. Twenty tasters were invited to perform sensory evaluation and score the finished beverage. Table 1 shows the sensory evaluation criteria for the Gastrodia elata vine tea compound lactic acid fermented beverage.

[0037] Example 3 Production process of Gastrodia elata and rattan tea compound lactic acid fermented beverage: fresh Gastrodia elata → high temperature steaming → crushing together with rattan tea raw materials → raw material formulation → malt saccharification → washing tank filtration → sterilization → fermentation (adding Lactobacillus rhamnosus) → filtration and filling → low temperature refrigeration → finished product Weigh 100 kg of fresh Gastrodia elata, steam it for 35 min, crush it in a powder grinder, dilute it with 28 times its volume of water, and pass it through a 100-mesh sieve to obtain Gastrodia elata homogenate.

[0038] Weigh 25 kg of rattan tea and put it into a powder grinder to crush it, and pass it through a 100-mesh sieve to obtain rattan tea powder.

[0039] The Gastrodia elata slurry and rattan tea powder were formulated in a mass ratio (m / m): 5:1, and then stirred evenly to obtain 125 kg, with rattan tea accounting for 20%.

[0040] Saccharification and sterilization of Gastrodia elata vine tea composite juice: Weigh 25 kg of barley malt (crushed into particles with a particle size of 0.1-0.2 mm) and add it to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 5:1. Control the temperature at 33°C for 35 min, raise the temperature to 63°C, control the temperature for 60 min, and finally raise the temperature to 95°C for 35 min to inactivate the enzyme and terminate the saccharification.

[0041] Lactobacillus rhamnosus activation: select Lactobacillus rhamnosus ( Lactobacillus rhamnosus 1.12734) were cultured overnight in liquid medium and the bacterial concentration was raised to OD 600 is 0.5, and the seed fermentation liquid is obtained.

[0042] Main fermentation: Activated Lactobacillus rhamnosus was inoculated into the Gastrodia elata vine tea composite juice at a ratio of 1% by volume for fermentation in a fermenter. The fermentation temperature was 35°C for 20 hours, and the pH was maintained at 6.5 using NaHCO3.

[0043] A sensory evaluation of the prepared Gastrodia elata vine tea compound lactic acid fermented beverage was conducted. A fuzzy mathematical sensory evaluation method for this beverage was established. Twenty tasters were invited to perform sensory evaluation and score the finished beverage. Table 1 shows the sensory evaluation criteria for the Gastrodia elata vine tea compound lactic acid fermented beverage.

[0044] Example 4 Production process of Gastrodia elata and rattan tea compound lactic acid fermented beverage: fresh Gastrodia elata → high temperature steaming → crushing together with rattan tea raw materials → raw material formulation → malt saccharification → washing tank filtration → sterilization → fermentation (adding Lactobacillus rhamnosus) → filtration and filling → low temperature refrigeration → finished product Weigh 100 kg of fresh Gastrodia elata, steam it for 30 min, crush it in a powder grinder, dilute it with 26 times its volume of water, and pass it through a 100-mesh sieve to obtain Gastrodia elata homogenate.

[0045] Weigh 25 kg of rattan tea and put it into a powder grinder to crush it, and pass it through a 100-mesh sieve to obtain rattan tea powder.

[0046] The Gastrodia elata slurry and rattan tea powder were formulated in a mass ratio (m / m): 5:1, and then stirred evenly to obtain 125 kg, with rattan tea accounting for 20%.

[0047] Saccharification and sterilization of Gastrodia elata vine tea composite juice: Weigh 25 kg of barley malt (crushed into particles with a particle size of 0.1-0.2 mm) and add it to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 6:1. Control the temperature at 35°C for 30 min, raise the temperature to 63°C, control the temperature for 65 min, and finally raise the temperature to 100°C for 30 min to inactivate the enzyme and terminate the saccharification.

[0048] Lactobacillus rhamnosus activation: select Lactobacillus rhamnosus ( Lactobacillus rhamnosus 1.12734) were cultured overnight in liquid medium and the bacterial concentration was raised to OD 600 is 0.6, and the seed fermentation liquid is obtained.

[0049] Main fermentation: Activated Lactobacillus rhamnosus was inoculated into the Gastrodia elata vine tea composite juice at a ratio of 2% by volume for fermentation in a fermenter. The fermentation temperature was 40°C for 16 hours, and the pH was maintained at 5.0 using NaHCO3.

[0050] A sensory evaluation of the prepared Gastrodia elata vine tea compound lactic acid fermented beverage was conducted. A fuzzy mathematical sensory evaluation method for this beverage was established. Twenty tasters were invited to perform sensory evaluation and score the finished beverage. Table 1 shows the sensory evaluation criteria for the Gastrodia elata vine tea compound lactic acid fermented beverage.

[0051] Example 5 Production process of Gastrodia elata and rattan tea compound lactic acid fermented beverage: fresh Gastrodia elata → high temperature steaming → crushing together with rattan tea raw materials → raw material formulation → malt saccharification → washing tank filtration → sterilization → fermentation (adding Lactobacillus rhamnosus) → filtration and filling → low temperature refrigeration → finished product Weigh 100 kg of fresh Gastrodia elata, steam it for 35 min, crush it in a powder grinder, dilute it with 28 times its volume of water, and pass it through a 100-mesh sieve to obtain Gastrodia elata homogenate.

[0052] Weigh 25 kg of rattan tea and put it into a powder grinder to crush it, and pass it through a 100-mesh sieve to obtain rattan tea powder.

[0053] The Gastrodia elata slurry and rattan tea powder were formulated in a mass ratio (m / m): 4:1, and then stirred evenly to obtain 125 kg, with rattan tea accounting for 20%.

[0054] Saccharification and sterilization of Gastrodia elata vine tea composite juice: Weigh 25 kg of barley malt (crushed into particles with a particle size of 0.1-0.2 mm) and add it to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 5:1. Control the temperature at 33°C for 35 min, raise the temperature to 60°C, control the temperature for 65 min, and finally raise the temperature to 100°C for 30 min to inactivate the enzyme and terminate the saccharification.

[0055] Lactobacillus rhamnosus activation: select Lactobacillus rhamnosus ( Lactobacillus rhamnosus 1.12734) were cultured overnight in liquid medium and the bacterial concentration was raised to OD 600 is 0.5, and the seed fermentation liquid is obtained.

[0056] Main fermentation: Activated Lactobacillus rhamnosus was inoculated into the Gastrodia elata vine tea composite juice at a ratio of 1% by volume for fermentation in a fermenter. The fermentation temperature was 40°C for 20 hours, and the pH was maintained at 6.5 using NaHCO3.

[0057] A sensory evaluation of the prepared Gastrodia elata vine tea compound lactic acid fermented beverage was conducted. A fuzzy mathematical sensory evaluation method for this beverage was established. Twenty tasters were invited to perform sensory evaluation and score the finished beverage. Table 1 shows the sensory evaluation criteria for the Gastrodia elata vine tea compound lactic acid fermented beverage.

[0058] Comparative Example 1 Compared with Example 1, only the steaming for 35 min is changed to boiling for 35 min, and the remaining steps are carried out according to Example 1.

[0059] Comparative Example 2 Compared with Example 1, only the operation of "finally heating to 98°C, inactivating the enzyme for 30 minutes, terminating saccharification and sterilization" was changed to "finally heating to 115°C, inactivating the enzyme for 15 minutes, terminating saccharification and sterilization." The remaining steps were carried out according to Example 1.

[0060] Comparative Example 3 Compared with Example 1, only the operation of "formulating the Gastrodia elata slurry and the rattan tea powder in a mass ratio (m / m): 4 / 1" is changed to "formulating the Gastrodia elata slurry and the rattan tea powder in a mass ratio (m / m): 3 / 1", and the remaining steps are performed according to Example 1.

[0061] Comparative Example 4 Compared with Example 1, only the operation of "formulating the Gastrodia elata slurry and the rattan tea powder in a mass ratio (m / m): 4 / 1" is changed to "formulating the Gastrodia elata slurry and the rattan tea powder in a mass ratio (m / m): 6 / 1", and the remaining steps are performed according to Example 1.

[0062] Comparative Example 5 Compared with Example 2, only the operation of "adding it to the composite original juice of Gastrodia elata vine tea at a mass ratio (m / m): 6 / 1" is changed to "adding it to the composite original juice of Gastrodia elata vine tea at a mass ratio (m / m): 3 / 1", and the remaining steps are performed according to Example 2.

[0063] Comparative Example 6 Compared with Example 2, only the operation of "adding it to the composite original juice of Gastrodia elata vine tea at a mass ratio (m / m): 6 / 1" is changed to "adding it to the composite original juice of Gastrodia elata vine tea at a mass ratio (m / m): 7 / 1", and the remaining steps are performed according to Example 2.

[0064] Comparative Example 7 Compared with Example 2, only the operation of "controlling the temperature at 35°C for 35 min, heating to 60°C, and controlling the temperature for 65 min for saccharification" was changed to "controlling the temperature at 30°C for 35 min, heating to 55°C, and controlling the temperature for 55 min for saccharification". The remaining steps were carried out according to Example 2.

[0065] Comparative Example 8 Compared with Example 2, only the operation of "controlling the temperature at 35°C for 35 min, heating to 60°C, and controlling the temperature for 65 min for saccharification" was changed to "controlling the temperature at 40°C for 25 min, heating to 70°C, and controlling the temperature for 55 min for saccharification". The remaining steps were carried out according to Example 2.

[0066] Comparative Example 9 Compared with Example 3, only the bacterial concentration was changed to OD 600 The operation of "obtaining seed fermentation liquid" is to cultivate the bacteria to an OD of 0.5. 600 The remaining steps were carried out as in Example 3.

[0067] Comparative Example 10 Compared with Example 3, only the bacterial concentration was changed to OD 600 The operation of "obtaining seed fermentation liquid" is "cultivating bacteria to an OD of 0.5" 600 The remaining steps were carried out as in Example 3.

[0068] Comparative Example 11 Compared with Example 3, only the operation of "introducing the activated Lactobacillus rhamnosus into the composite original juice of Gastrodia elata vine tea at a ratio of 1% by inoculation volume for fermentation in a fermenter" is changed to "introducing the activated Lactobacillus rhamnosus into the composite original juice of Gastrodia elata vine tea at a ratio of 0.5% by inoculation volume for fermentation in a fermenter", and the remaining steps are performed according to Example 3.

[0069] Comparative Example 12 Compared with Example 3, only the operation of "inoculating the activated Lactobacillus rhamnosus at a ratio of 1% by volume into the composite juice of Gastrodia elata vine tea for fermentation in a fermenter" is changed to "inoculating the activated Lactobacillus rhamnosus at a ratio of 3% by volume into the composite juice of Gastrodia elata vine tea for fermentation in a fermenter", and the remaining steps are performed according to Example 3.

[0070] Comparative Example 13 Compared with Example 4, only the operation of "fermentation temperature 40°C" was changed to "fermentation temperature 30°C", and the remaining steps were carried out according to Example 4.

[0071] Comparative Example 14 Compared with Example 4, only the operation of "fermentation temperature 40°C" was changed to "fermentation temperature 45°C", and the remaining steps were carried out according to Example 4.

[0072] Comparative Example 15 Compared with Example 4, only the operation of "fermentation time 16 h" was changed to "fermentation time 15 h", and the remaining steps were performed according to Example 4.

[0073] Comparative Example 16 Compared with Example 4, only the operation of "fermentation time 16 h" was changed to "fermentation time 21 h", and the remaining steps were performed according to Example 4.

[0074] Comparative Example 17 Compared with Example 5, only the operation of "using NaHCO3 to maintain pH 6.5" was changed to "using CaCO3 to maintain pH 6.5", and the remaining steps were carried out according to Example 5.

[0075] Comparative Example 18 Compared with Example 5, only the operation of "using NaHCO3 to maintain pH 6.5" was changed to "using NaHCO3 to maintain pH 4.5", and the remaining steps were performed according to Example 5.

[0076] Comparative Example 19 Compared with Example 5, only the operation of "using NaHCO3 to maintain pH 6.5" was changed to "using NaHCO3 to maintain pH 7.05", and the remaining steps were carried out according to Example 5.

[0077] As shown in Table 2, the effects of different process conditions on the sensory score of the Gastrodia elata tea compound lactic acid fermentation beverage, the content of gastrodin, and dihydromyricetin are as follows: under the optimal process conditions (Example 1, Example 2, Example 3, Example 4, Example 5), the sensory score is ≤91.47±6.17, the gastrodin content is ≥36.48±6.17 mg / L, and the dihydromyricetin content is ≤95.47±6.94 mg / L. Under the optimal process conditions, the morphology of the Gastrodia elata tea compound lactic acid fermentation beverage is as follows: Figure 1 As shown in the figure (there are three bottles, LGG1 corresponds to Example 1, LGG2 corresponds to Example 2, and LGG3 corresponds to Example 3), it is uniform and delicate, without precipitation, without stratification, with obvious tea aroma, very easy to accept, no peculiar smell, harmonious aroma, no peculiar smell, no horse urine smell, pure taste, sour and sweet soft, sour and sweet palatable, very easy to accept; secondly, the number of live Lactobacillus rhamnosus is high, and the content of active ingredients gastrodin and dihydromyricetin is high.

[0078] Table 2 Effects of different process conditions on the quality of Gastrodia elata tea compound lactic acid fermentation beverage Note: Lowercase letters in the same column indicate significant differences.

Claims

1. A method for preparing a Gastrodia elata compound lactic acid fermented beverage, characterized in that: The following steps are involved: 1) washing fresh Gastrodia elata, steaming, crushing, diluting with 25-30 times the volume of water, and passing through a 100-mesh sieve to obtain a Gastrodia elata homogenate; crushing Tengcha vine leaves through a 100-mesh sieve to obtain Tengcha vine leaves powder; mixing the Gastrodia elata homogenate and Tengcha vine leaves powder to obtain a Gastrodia elata Tengcha composite juice; 2) Grinding the barley malt into particles with a particle size of 0.1-0.2 mm, adding the particles to the Gastrodia elata vine tea composite juice at a mass ratio (m / m): 5-6:1 for saccharification, inactivating the enzyme after saccharification, sterilizing the mixture, and terminating the saccharification; 3) Cultivating Lactobacillus rhamnosus in a liquid culture medium overnight to obtain a seed fermentation liquid; inoculating the activated Lactobacillus rhamnosus into the Gastrodia elata vine tea compound juice for fermentation in a fermentation tank.

2. The method for preparing the Gastrodia elata composite lactic acid fermented beverage according to claim 1, wherein: In the step 1), the steaming time is 30-35 min.

3. The method for preparing the Gastrodia elata compound lactic acid fermented beverage according to claim 1 or 2, characterized in that: In the step 1), the Gastrodia elata slurry and the Ampelopsis pilosula powder are mixed at a mass ratio (m / m) of 4-5:

1.

4. The method for preparing the Gastrodia elata composite lactic acid fermented beverage according to claim 1, wherein: In the step 2), the saccharification conditions are: controlling the temperature at 33-35°C for 30-35 min, raising the temperature to 60-63°C, and controlling the temperature for 60-65 min for saccharification.

5. The method for preparing the Gastrodia elata compound lactic acid fermented beverage according to claim 1 or 4, characterized in that: In step 2), the conditions for inactivating the enzyme and sterilizing the enzyme are as follows: heating to 95-100° C. for 30-35 minutes to inactivate the enzyme and sterilize the enzyme.

6. The method for preparing the Gastrodia elata compound lactic acid fermented beverage according to claim 1, wherein: In the step 3), the bacterial concentration of the Lactobacillus rhamnosus after overnight culture in the liquid medium is controlled to be OD 600 It is 0.5~0.

6.

7. The method for preparing the Gastrodia elata compound lactic acid fermented beverage according to claim 1, wherein: In the step 3), the inoculation volume ratio of the activated Lactobacillus rhamnosus in the Gastrodia elata vine tea composite juice is 1-2%.

8. The method for preparing the Gastrodia elata compound lactic acid fermented beverage according to claim 1, 6 or 7, wherein: In the step 3), the fermentation temperature is 35-40° C., the fermentation time is 16-20 h, and the pH is controlled at 5.0-6.5 during the fermentation.

9. The method for preparing the Gastrodia elata compound lactic acid fermented beverage according to claim 8, wherein: In the step 3), NaHCO3 is added to control the pH to 5.0-6.5.

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