Lycium ruthenicum fermented drink and preparation method thereof
By fermenting black goji berries and red ginseng together, and combining lactic acid bacteria and ultrasound-assisted technology, a fermented drink of black goji berries was prepared, which solved the problem of insufficient antioxidant performance in existing technologies and achieved better antioxidant and anti-aging effects.
Patent Information
- Application Number
- CN202511184231.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-22
- Publication Date
- 2025-10-28
AI Technical Summary
The antioxidant and anti-aging properties of existing fermented black goji berry drinks have not been significantly improved.
Black goji berries and red ginseng are fermented together, with the addition of lactic acid bacteria and a specific ratio of erythritol and donkey-hide gelatin peptides. The fermentation process is controlled by ultrasound to assist in the fermentation and produce a fermented black goji berry beverage.
It improves the antioxidant and anti-aging effects of fermented drinks, enhances the body's immunity, and contains rich antioxidants such as anthocyanins, saponins and flavonoids, which significantly enhance the ability to scavenge free radicals.
Abstract
Description
Technical Field
[0001] This application relates to the field of functional beverages, and more specifically, to a fermented black goji berry beverage and its preparation method. Background Technology
[0002] Black goji berries are a perennial shrub with black fruit. They are rich in anthocyanins, glycosides, vitamin C, vitamin E, and various trace elements, giving them significant antioxidant effects. They can effectively eliminate free radicals in the body, slow down cellular oxidative damage, delay the aging process, and have multiple functions such as enhancing immunity, improving vision, and protecting the cardiovascular system. They have broad application prospects in the food and health food industries.
[0003] Currently, there are various fermented drinks made from black goji berries on the market. These drinks are made by enzymatically hydrolyzing black goji berries before fermentation, which effectively increases the antioxidant content of black goji berries. However, most of these are fermented black goji berries alone, and the antioxidant and anti-aging properties of the fermented drinks have not been significantly improved. Summary of the Invention
[0004] To further improve the antioxidant properties of fermented black goji berry beverage, this application provides a fermented black goji berry beverage and its preparation method.
[0005] Firstly, this application provides a fermented black goji berry beverage, employing the following technical solution: A fermented black goji berry beverage comprises the following ingredients in parts by weight: 18-25 parts black goji berry puree, 18-25 parts red ginseng water, 0.2-0.8 parts lactic acid bacteria, 2-9 parts erythritol, and 0.02-0.08 parts donkey-hide gelatin peptide.
[0006] By adopting the above technical solution, black goji berries have good effects in anti-oxidation, enhancing immunity, and improving eyesight. Black goji berries are rich in anthocyanins, vitamin C, vitamin E, and various trace elements, which can effectively remove free radicals in the body, delay aging, and enhance the body's immunity. Red ginseng has the effects of replenishing qi, nourishing blood and promoting body fluids, and calming the mind. It contains a variety of saponin components, which have the effects of enhancing immunity, anti-fatigue, and anti-oxidation. Fermenting black goji berries and red ginseng together allows the nutrients of black goji berries and red ginseng to complement each other during the fermentation process. Under the action of lactic acid bacteria, they are decomposed into a variety of small molecule nutrients, including but not limited to antioxidants such as saponins and flavonoids, thus giving the fermented beverage good antioxidant properties.
[0007] Preferably, the lactic acid bacteria are selected from one of Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus plantarum.
[0008] Secondly, this application provides a method for preparing a fermented black goji berry beverage, employing the following technical solution: A method for preparing a fermented black goji berry beverage includes the following steps: 1. Preparation of black goji berry puree: Black goji berries are mixed with water and pulped to obtain black goji berry juice. The black goji berry juice is then enzymatically hydrolyzed at 40℃ for 3.5 hours to obtain black goji berry puree. 2. Preparation of red ginseng water: Mix red ginseng with water, heat to boiling for 40 minutes, filter through 300 mesh, rinse the residue with clean water, add water to the original weight before boiling, and centrifuge to obtain red ginseng water; 3. Bacterial culture: Inoculate lactic acid bacteria into seed culture medium and culture at 37℃ for 12 hours to obtain a lactic acid bacteria suspension; 4. Fermentation: After mixing the black goji berry pulp with red ginseng water evenly, heat to 90-95℃ and keep warm for 5 minutes for sterilization. After cooling to 37℃, inoculate with lactic acid bacteria suspension at a volume ratio of 2%, mix evenly, ferment for 12 hours, then heat to 90-95℃ and keep warm for 10 minutes to inactivate the bacteria. Mixing, filling and sterilization: Mix the fermentation liquid, donkey-hide gelatin peptide and erythritol, stir for 20 minutes until evenly mixed, pass through a 300-mesh filter cloth and aseptically fill, sterilize again at 85℃ for 15 minutes, cool to 50℃ and discharge to obtain black goji berry fermented beverage.
[0009] By adopting the above technical solution, the fermented black goji berry drink is rich in anthocyanins, glycosides, vitamins and trace elements. The addition of red ginseng gives the fermented drink various saponin components with qi-tonifying, anti-fatigue and antioxidant effects. After mixing and fermenting together, the fermented drink has a good antioxidant capacity, can effectively remove free radicals in the body, delay cell aging, enhance immunity, and achieve anti-aging effects.
[0010] Preferably, the mass ratio of black goji berries to water is 4:1.
[0011] By adopting the above technical solution, the concentration of the fermentation base liquid of black goji berries can be controlled, thereby effectively controlling the fermentation rate and effect, which is conducive to the generation of small molecule antioxidants in the fermented beverage.
[0012] Preferably, the mass ratio of red ginseng to water is 1:4, and the mass ratio of black goji berry pulp to red ginseng water is 1:1.
[0013] By adopting the above technical solution, controlling the concentration of red ginseng water and the mass ratio between black goji berries and red ginseng, the two can fully exert a synergistic effect during the co-fermentation process. The fermented beverage after co-fermentation contains a variety of substances that can synergistically resist oxidation and scaveng free radicals.
[0014] Preferably, in the fermentation step, ultrasonic-assisted fermentation is performed once every 2 hours. The ultrasonic frequency is 20kHz, the power density is 58.3W / L, and the treatment mode is to turn on for 5 seconds and turn off for 5 seconds, with a single duration of 2 minutes.
[0015] By adopting the above technical solution and adding ultrasonic-assisted fermentation treatment, the mixing uniformity can be effectively improved, which is conducive to the uniformity of fermentation, making the fermentation more complete and thus increasing the content of effective ingredients in the product.
[0016] Preferably, the specific operation of enzymatic hydrolysis in step (1) is as follows: add a mixed enzyme to the black goji berry juice, the amount of mixed enzyme added is 2g / L, and the mixed enzyme includes pectinase and cellulase in a mass ratio of 1:1.
[0017] By adopting the above technical solution, the amount of mixed enzymes added can be controlled, thereby effectively controlling the fermentation process and promoting the full fermentation process, as well as controlling the fermentation products.
[0018] Preferably, the specific operation of the bacterial culture is as follows: lactic acid bacteria are inoculated into a primary seed culture medium and cultured at 37°C for 36 hours to obtain a primary seed culture; the primary seed culture is then transferred to a secondary seed culture medium and cultured at 37°C for 36 hours to obtain a lactic acid bacteria suspension.
[0019] In summary, this application has the following beneficial effects: 1. Since the black goji berries in this application have good effects in anti-oxidation, enhancing immunity and improving vision, black goji berries are rich in anthocyanins, vitamin C, vitamin E and various trace elements, which can effectively remove free radicals in the body, delay aging and enhance the body's immunity. Red ginseng has the effects of replenishing qi, nourishing blood and promoting body fluids, and calming the mind. It contains a variety of saponin components, which have the effects of enhancing immunity, anti-fatigue and anti-oxidation. Fermenting black goji berries and red ginseng together allows the nutrients of black goji berries and red ginseng to complement each other during the fermentation process. Under the action of lactic acid bacteria, they are decomposed into a variety of small molecule nutrients, including but not limited to antioxidants such as saponins and flavonoids, thereby giving the fermented drink good antioxidant properties.
[0020] 2. The black goji berry fermented drink prepared in this application is rich in anthocyanins, glycosides, vitamins and trace elements. The addition of red ginseng gives the fermented drink the effects of replenishing qi, anti-fatigue and antioxidant properties. The combination of these saponin components and their synergistic fermentation results in the fermented drink having good antioxidant capacity. It can also effectively remove free radicals in the body, delay cell aging, enhance immunity and achieve anti-aging effects.
[0021] 3. The addition of ultrasonic-assisted fermentation treatment in this application can effectively improve the uniformity of mixing and fermentation, making the fermentation more complete and thus increasing the content of effective ingredients in the product. Detailed Implementation
[0022] The present application will be further described in detail below with reference to the embodiments. Example
[0023] Example 1 A fermented black goji berry beverage comprises the following ingredients in parts by weight: 18g black goji berry puree, 18g red ginseng water, 0.2g lactic acid bacteria, 4g erythritol, 0.04g donkey-hide gelatin peptide, with the lactic acid bacteria being Lactobacillus helveticus.
[0024] The preparation method of the above-mentioned fermented black goji berry beverage includes the following steps: (1) Preparation of black goji berry puree: black goji berries are mixed with water and pulped to obtain black goji berry juice. The black goji berry juice is then enzymatically hydrolyzed at 40℃ for 3.5h to obtain black goji berry puree. (2) Preparation of red ginseng water: After mixing red ginseng and water, heat and boil for 40 minutes, filter through 300 mesh, rinse the residue with clean water, add water to the original weight before boiling, and centrifuge to obtain red ginseng water; (3) Culture of bacterial suspension: Lactic acid bacteria were inoculated into primary seed culture medium and cultured at 37°C for 36 hours to obtain primary seed liquid. The primary seed liquid was then transferred to secondary seed culture medium and cultured at 37°C for 36 hours to obtain lactic acid bacteria suspension. (4) Fermentation: After mixing black goji berry pulp with red ginseng water evenly, heat to 90℃, keep warm for 5 minutes for sterilization, cool to 37℃, inoculate with lactic acid bacteria suspension at a volume ratio of 2%, mix evenly, ferment for 12 hours, then heat to 90℃ and keep warm for 10 minutes to inactivate. Mixing, filling and sterilization: Mix the fermentation liquid, donkey-hide gelatin peptide and erythritol, stir for 20 minutes until evenly mixed, pass through a 300-mesh filter cloth and aseptically fill, sterilize again at 85℃ for 15 minutes, cool to 50℃ and discharge to obtain black goji berry fermented beverage.
[0025] Example 2 A fermented black goji berry beverage comprises the following ingredients in parts by weight: 25g black goji berry puree, 25g red ginseng water, 0.8g lactic acid bacteria, 7g erythritol, 0.07g donkey-hide gelatin peptide, with the lactic acid bacteria being Lactobacillus helveticus.
[0026] The preparation method of the above-mentioned fermented black goji berry beverage includes the following steps: (1) Preparation of black goji berry puree: black goji berries are mixed with water and pulped to obtain black goji berry juice. The black goji berry juice is then enzymatically hydrolyzed at 40℃ for 3.5h to obtain black goji berry puree. (2) Preparation of red ginseng water: After mixing red ginseng and water, heat and boil for 40 minutes, filter through 300 mesh, rinse the residue with clean water, add water to the original weight before boiling, and centrifuge to obtain red ginseng water; (3) Culture of bacterial suspension: Lactic acid bacteria were inoculated into primary seed culture medium and cultured at 37°C for 36 hours to obtain primary seed liquid. The primary seed liquid was then transferred to secondary seed culture medium and cultured at 37°C for 36 hours to obtain lactic acid bacteria suspension. (4) Fermentation: After mixing black goji berry pulp with red ginseng water evenly, heat to 95℃, keep warm for 5 minutes for sterilization, cool to 37℃, inoculate with lactic acid bacteria suspension at a volume ratio of 2%, mix evenly, ferment for 12 hours, then heat to 95℃ and keep warm for 10 minutes to inactivate. Mixing, filling, and sterilization: Mix the fermentation broth, donkey-hide gelatin peptides, and erythritol, stirring for 20 minutes until homogeneous. Then, filter through a 300-mesh filter cloth and aseptically fill into containers. Sterilize a second time at 85°C for 15 minutes, cool to 50°C, and discharge to obtain fermented black goji berry beverage. Example 3 The difference between Example 3 and Example 1 is that in Example 3, Lactobacillus acidophilus is selected as the lactic acid bacteria.
[0027] Example 4 The difference between Example 4 and Example 1 is that in Example 4, Lactobacillus plantarum is selected as the lactic acid bacteria.
[0028] Example 5 The difference between Example 5 and Example 1 is that in Example 5, an equal amount of pectinase is used instead of the mixed enzyme.
[0029] Example 6 The difference between Example 6 and Example 1 is that in Example 6, an equal amount of cellulase is used instead of the mixed enzyme.
[0030] Example 7 The difference between Example 7 and Example 1 is that in Example 7, during the fermentation step, ultrasonic-assisted fermentation is performed once every 2 hours. The ultrasonic frequency is 20kHz, the power density is 58.3W / L, and the treatment method is to turn on for 5 seconds and turn off for 5 seconds, with a single duration of 2 minutes.
[0031] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that in Comparative Example 1, the red ginseng water and black goji berry pulp were not fermented together. Instead, the black goji berry pulp was fermented first, and then the red ginseng water was added for mixing.
[0032] Performance testing Black goji berry fermented beverage was prepared according to Examples 1-7 and Comparative Example 1. The total saponins, total flavonoids, and free radical scavenging capacity (DPPH free radical scavenging capacity / (μg Trolox·mL)) of the black goji berry fermented beverage were tested. -1 Record the results in Table 1. project Total saponins (mg / mL) Total flavonoids (mg / mL) Before fermentation After fermentation Example 1 11.29 2.78 285.5 335.8 Example 2 11.13 2.67 289.5 332.7 Example 3 10.79 2.58 276.1 328.5 Example 4 13.16 2.98 297.2 349.2 Example 5 10.12 2.47 271.5 325.1 Example 6 10.05 2.55 268.1 319.6 Example 7 12.15 2.97 291.2 343.4 Comparative Example 1 9.15 2.32 264.3 316.7
[0033] As can be seen from Examples 1-4 and Table 1, the fermented black goji berry beverage prepared in Examples 1-4 is rich in saponins and flavonoids and has good antioxidant capacity. After fermentation, its ability to scavenge free radicals is further enhanced. Black goji berries are rich in anthocyanins, vitamin C, vitamin E and various trace elements, which can effectively scavenge free radicals in the body, delay aging and enhance the body's immunity. Red ginseng contains a variety of saponin components with anti-fatigue and antioxidant effects. Fermenting red ginseng and black goji berries together makes the fermentation products more complete and the fermentation components more complex. Moreover, the components have a synergistic effect, which can further improve the ability to scavenge free radicals, thereby improving the antioxidant capacity of the fermented beverage.
[0034] Compared with Examples 1-2, the fermented beverage prepared in Examples 5-6 showed a slight decrease in antioxidant capacity, indicating that the mixed enzyme had a better enzymatic hydrolysis effect on black goji berries, and could obtain a more thoroughly hydrolyzed fermentation substrate. This is beneficial for mixing the hydrolyzed products with red ginseng water and then carrying out co-fermentation. In Examples 5-6, only a single type of enzyme was selected, and its enzymatic hydrolysis effect and the richness of the hydrolyzed products were lower than those in Examples 1-2, which affected the fermentation effect and reduced the antioxidant capacity of the fermented beverage.
[0035] Compared with Examples 1-2, the fermented beverage prepared in Example 7 showed improved antioxidant capacity, indicating that ultrasonic-assisted fermentation treatment can improve the fermentation effect. Ultrasonic assistance can effectively improve the mixing uniformity, which is beneficial to the uniformity of fermentation, making the fermentation more complete and efficient, which is conducive to increasing the content of effective ingredients in the product, thereby improving the antioxidant capacity of the fermented beverage.
[0036] Compared with Examples 1-2, the fermented beverage prepared in Comparative Example 1 showed a decrease in antioxidant capacity. In Comparative Example 1, the black goji berry pulp was fermented separately and then mixed with red ginseng water, instead of mixing the black goji berry pulp and red ginseng water together for co-fermentation. It can be seen that the content of saponins and flavonoids after separate fermentation was lower than that after co-fermentation, and the DPPH free radical scavenging capacity was also lower. This indicates that during the co-fermentation of black goji berry pulp and red ginseng water, the components of black goji berry pulp and red ginseng water reacted, and the co-fermentation products had a synergistic effect, thereby further improving the antioxidant capacity of the fermented beverage.
[0037] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A fermented black goji berry beverage, characterized in that: The ingredients include the following parts by weight: 18-25 parts black goji berry puree, 18-25 parts red ginseng water, 0.2-0.8 parts lactic acid bacteria, 2-9 parts erythritol, and 0.02-0.08 parts donkey-hide gelatin peptide.
2. The fermented black goji berry beverage according to claim 1, characterized in that: The lactic acid bacteria are selected from one of Lactobacillus helveticus, Lactobacillus acidophilus, and Lactobacillus plantarum.
3. A method for preparing a fermented black goji berry beverage according to any one of claims 1-2, characterized in that: Includes the following steps: Preparation of black goji berry puree: Black goji berries are mixed with water and pulped to obtain black goji berry juice. The black goji berry juice is then enzymatically hydrolyzed at 40℃ for 3.5 hours to obtain black goji berry puree. Preparation of red ginseng water: Mix red ginseng with water, heat to boiling for 40 minutes, filter through 300 mesh, rinse the residue with clean water, add water to the original weight before boiling, and centrifuge to obtain red ginseng water; Bacterial culture: Lactic acid bacteria were inoculated into seed culture medium and cultured at 37°C for 12 hours to obtain a lactic acid bacteria suspension; Fermentation: After mixing black goji berry pulp with red ginseng water evenly, heat to 90-95℃ and keep warm for 5 minutes for sterilization. After cooling to 37℃, inoculate with lactic acid bacteria suspension at a volume ratio of 2%, mix evenly, ferment for 12 hours, then heat to 90-95℃ and keep warm for 10 minutes to inactivate. Mixing, filling and sterilization: Mix the fermentation liquid, donkey-hide gelatin peptide and erythritol, stir for 20 minutes until evenly mixed, pass through a 300-mesh filter cloth and aseptically fill, sterilize again at 85℃ for 15 minutes, cool to 50℃ and discharge to obtain black goji berry fermented beverage.
4. The method for preparing a fermented black goji berry beverage according to claim 3, characterized in that: The mass ratio of black goji berries to water is 4:
1.
5. The method for preparing a fermented black goji berry beverage according to claim 3, characterized in that: The mass ratio of red ginseng to water is 1:4, and the mass ratio of black goji berry pulp to red ginseng water is 1:
1.
6. The method for preparing a fermented black goji berry beverage according to claim 3, characterized in that: In the fermentation process, ultrasonic-assisted fermentation is performed every 2 hours. The ultrasonic frequency is 20kHz, the power density is 58.3W / L, and the process involves turning on for 5 seconds and turning off for 5 seconds, with each treatment lasting for 2 minutes.
7. The method for preparing a fermented black goji berry beverage according to claim 3, characterized in that: The specific operation of enzymatic hydrolysis in step (1) is as follows: add mixed enzymes to the original juice of black goji berries. The amount of mixed enzymes added is 2g / L. The mixed enzymes include pectinase and cellulase in a mass ratio of 1:
1.
8. The method for preparing a fermented black goji berry beverage according to claim 3, characterized in that: The specific operation of the bacterial culture is as follows: lactic acid bacteria are inoculated into a primary seed culture medium and cultured at 37°C for 36 hours to obtain a primary seed culture. The primary seed culture is then transferred to a secondary seed culture medium and cultured at 37°C for 36 hours to obtain a lactic acid bacteria suspension.