Erythropalum scandens, cichorium intybus and plantain herb compound fermented uric acid reducing beverage and preparation method thereof

Abstract

The invention relates to an erythropalum scandens, cichorium intybus and plantain herb compound fermented uric acid reducing beverage and a preparation method thereof. The beverage is prepared from the following raw materials in dry weight ratio: 10-15 parts of erythropalum scandens, 8-12 parts of cichorium intybus, 5-10 parts of plantain herb and 3-5 parts of warm food materials. The warm food material is one or a combination of more of fresh ginger, red dates and longan; the beverage is prepared by an ultrasonic-assisted extraction and compound bacteria fermentation process, and compound bacteria are lactobacillus plantarum and saccharomycetes in a ratio of 2: 1. The activity of the erythropalum scandens phenolic component, the chicory triterpenes and the plantain herb flavone is improved by 30% or above after fermentation, the uric acid reduction rate of rats is larger than or equal to 20%, and the auxiliary uric acid reduction effect is remarkable; warm food materials neutralize cold nature, the problem that traditional heat-clearing beverages injure the spleen and the stomach is solved, the bitter taste is light, and the herbal fragrance is coordinated; ultrasonic extraction and compound bacteria fermentation are combined, so that the problem of plant fiber degradation is solved, and the fermentation efficiency is improved by 40% or above.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food fermentation, in particular to a compound fermented gout-reducing beverage containing Rubus corchorifolius, chicory and plantain and a preparation method thereof. BACKGROUND

[0002] With the improvement of living standards, the incidence of hyperuricemia and related metabolic diseases is increasing year by year, and the market demand for natural gout-reducing drinks is growing. Rubus corchorifolius, chicory and plantain are all medicinal and edible materials, and contain phenolic components, triterpenes, flavonoids and other active substances, which have potential effects of clearing heat and diuresis, reducing uric acid, etc.

[0003] However, the prior art has obvious deficiencies: first, single raw material drinks have single function and low utilization rate of active ingredients; second, all of them are cold in nature, and long-term consumption can easily damage the function of the stomach and spleen; third, the fiber structure of plant raw materials is complex, and direct fermentation has the problems of low efficiency and uncoordinated flavor; fourth, there is a lack of related research on the compound fermentation of the three and the matching of warm materials, and no mature industrial preparation process has been formed.

[0004] Therefore, developing a compound fermented beverage with synergistic components, mild palatability and high fermentation efficiency is the key to solving the above problems. SUMMARY

[0005] In view of the problems in the related art, the present application provides a compound fermented gout-reducing beverage containing Rubus corchorifolius, chicory and plantain and a preparation method thereof to overcome the above technical problems existing in the prior art.

[0006] To this end, the specific technical solutions adopted by the present application are as follows: The compound fermented gout-reducing beverage containing Rubus corchorifolius, chicory and plantain is prepared from the following raw materials in a dry weight ratio: 10-15 parts of Rubus corchorifolius, 8-12 parts of chicory, 5-10 parts of plantain and 3-5 parts of warm materials; the warm materials are one or a combination of ginger, jujube and longan; the beverage is prepared by an ultrasonic-assisted extraction and compound fermentation process, and the compound bacteria are Lactobacillus plantarum and yeast, with a ratio of 2:1.

[0007] As a further solution of the present application, the dry weight ratio of the raw materials is Rubus corchorifolius:chicory:plantain:ginger:jujube:longan 2:1:1:0.5:1:0.5.

[0008] As a further solution of the present application, the Lactobacillus plantarum is CGMCC 1.2933, and the yeast is Saccharomyces cerevisiae.

[0009] The present application also provides a preparation method of the compound fermented gout-reducing beverage containing Rubus corchorifolius, chicory and plantain, comprising the following steps: Raw material pretreatment: wash and crush the Radix Rubi Parvifolii, Radix Chrysanthemi Indici and Plantaginis to pass through a 60-mesh sieve, and mix the warm food materials after pretreatment according to the proportion; Composite extraction: add pure water according to the ratio of 1:30, ultrasonic extraction at 70℃ for 45 minutes, and filter to obtain the extraction liquid; Fermentation preparation: add sucrose to the extraction liquid, adjust the initial sugar content to 10°Bx, sterilize and inoculate 3% composite bacteria; Temperature control fermentation: constant temperature fermentation at 37℃ for 36 hours, stirring at 12h and 24h, respectively, and terminate the fermentation when the pH value is reduced to 3.8±0.1; Post-treatment: filter the fermentation liquid through a 0.45μm filter membrane, add 0.1% vitamin C, and aseptically fill after pasteurization at 85℃ for 15 seconds.

[0010] As a further scheme of the present application, the power of ultrasonic extraction is 300W.

[0011] As a further scheme of the present application, the sterilization condition is 121℃ high-pressure steam sterilization for 20 minutes.

[0012] As a further scheme of the present application, the addition amount of sucrose is 10% of the mass of the extraction liquid.

[0013] As a further scheme of the present application, the viable cell count of the fermentation liquid is ≥8.9×10 8 CFU / mL, and the total flavonoid yield is ≥3.5mg / g.

[0014] The present application has the following beneficial effects: The activity of phenolic components of Radix Rubi Parvifolii, triterpenoids of Radix Chrysanthemi Indici and flavonoids of Plantaginis is increased by more than 30% after fermentation, the uric acid reduction rate of rats is ≥20%, and the effect of assisting uric acid reduction is remarkable; The warm food materials neutralize the cold nature, solve the problem of damaging the spleen and stomach of traditional heat-clearing beverages, and have light bitterness and coordinated herbal aroma; The combination of ultrasonic extraction and composite bacteria fermentation solves the problem of plant fiber degradation, and the fermentation efficiency is increased by more than 40%. DETAILED DESCRIPTION

[0015] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0016] Figure 1 It is a step schematic diagram of the preparation method of Radix Rubi Parvifolii, Radix Chrysanthemi Indici and Plantaginis composite fermentation uric acid reducing beverage according to the embodiments of the present application. DETAILED DESCRIPTION

[0017] To further illustrate the embodiments, the present application provides drawings which are part of the disclosure of the present application, which mainly serve to illustrate the embodiments, and can be used to explain the operating principle of the embodiments in conjunction with the related description of the specification. Those of ordinary skill in the art should be able to understand other possible implementations and advantages of the present application in conjunction with reference to these contents. The components in the drawings are not drawn to scale, and similar component symbols are generally used to represent similar components.

[0018] According to an embodiment of the present application, a compound fermented gout-reducing beverage of red sophora, chicory and plantain is provided, which is prepared from the following raw materials in dry weight ratio: 10-15 parts of red sophora, 8-12 parts of chicory, 5-10 parts of plantain, and 3-5 parts of warm food materials; the warm food materials are one or a combination of ginger, jujube and longan; the beverage is prepared by ultrasonic-assisted extraction and compound fermentation process, and the compound bacteria are Lactobacillus plantarum and yeast, with a ratio of 2:1.

[0019] The dry weight ratio of the raw materials is 2:1:1:0.5:1:0.5 for red sophora, chicory, plantain, ginger, jujube and longan, the Lactobacillus plantarum is CGMCC 1.2933, and the yeast is Saccharomyces cerevisiae.

[0020] As shown in Figure 1 The present application also provides a preparation method of the compound fermented gout-reducing beverage of red sophora, chicory and plantain, which comprises the following steps: Raw material pretreatment: wash and crush the red sophora, chicory roots and plantain through a 60-mesh sieve, and mix the pretreated warm food materials in proportion; Compound extraction: add pure water at a material-to-liquid ratio of 1:30, ultrasonically extract at 70℃ for 45 minutes, and filter to obtain an extract; Fermentation preparation: add sucrose to the extract, adjust the initial sugar content to 10°Bx, sterilize, and inoculate 3% compound bacteria; Temperature-controlled fermentation: ferment at 37℃ for 36 hours, stir at 12h and 24h, respectively, during which the pH value is reduced to 3.8±0.1, and the fermentation is terminated; Post-treatment: filter the fermentation broth through a 0.45μm filter membrane, add 0.1% vitamin C, pasteurize at 85℃ for 15 seconds, and aseptically fill.

[0021] The power of ultrasonic extraction is 300W, the sterilization condition is 121℃ high-pressure steam sterilization for 20 minutes, the addition amount of sucrose is 10% of the mass of the extract, and the viable bacterial count of the fermentation broth is ≥8.9×10 8 CFU / mL, and the total flavonoid yield is ≥3.5mg / g.

[0022] Table 1: Optimization results of compound raw material extraction process parameters, with total flavonoid yield as the index, as follows;

[0023] The experiment adopts the ultrasonic-assisted extraction method, under the condition of 70 DEG C, 45 minutes, solid-liquid ratio 1:30, with the optimal ratio of red corydalis:chicory:plantain=2:1:1, the total flavonoid yield is increased by 32% than other groups, and the sensory score is the highest, the bitterness is lighter, and the herbal aroma is coordinated.

[0024] Table 2: Fermentation process parameter optimization results, with viable cell count and pH value as indexes, as follows:

[0025] Under the condition of 37 DEG C, 36 hours, initial sugar content 10 DEG Bx, the viable cell count reaches 8.9*10 8 CFU / mL, the pH value is reduced to 3.8, and it has the activities of probiotics and palatable acidity.

[0026] The phenolic components of red corydalis, chicory triterpenes and plantain flavones in the application are increased by more than 30% in activity after fermentation, the uric acid reduction rate of rats is greater than or equal to 20%, the effect of auxiliary uric acid reduction is remarkable; the warm food material neutralizes the cold nature, solves the problem of traditional heat-clearing beverages damaging the spleen and stomach, the bitterness is light, and the herbal aroma is coordinated; the combination of ultrasonic extraction and compound bacterial fermentation solves the problem of plant fiber degradation, and the fermentation efficiency is increased by more than 40%.

[0027] The above is only a preferred embodiment of the present application, and is not used to limit the present application, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A compound fermented beverage for reducing uric acid, comprising Radix Sinicae, Chicory and Herba Plantaginis, characterized in that, The beverage is prepared from the following raw materials in dry weight ratio: 10-15 parts of red corydalis, 8-12 parts of chicory, 5-10 parts of plantain, and 3-5 parts of warm food materials; the warm food materials are one or more combinations of ginger, red dates, and longan; the beverage is prepared by ultrasonic-assisted extraction and fermentation with composite bacteria; the composite bacteria are Lactobacillus plantarum and yeast, and the ratio of the two is 2:

1.

2. The compound fermented beverage of Lysimachia fortunei, chicory and plantain for reducing uric acid according to claim 1, characterized in that, The dry weight ratio of the raw materials is 2:1:1:0.5:1:0.5 for red corydalis, chicory, plantain, ginger, red dates, and longan. 3.The compound fermented beverage of reducing uric acid made of Radix et Rhizoma Rubi, Chicory and Herba Plantaginis according to claim 1, characterized in that, The Lactobacillus plantarum is CGMCC 1.2933, and the yeast is Saccharomyces cerevisiae.

4. The preparation method of the compound fermented beverage of Radix et Rhizoma Rubi Parvifolii, Chicory and Herba Plantaginis for reducing uric acid according to any one of claims 1-3, characterized in that, The method comprises the following steps: Raw material pretreatment: wash and crush red corydalis, chicory roots, and plantain through a 60-mesh sieve, and pretreat the warm food materials and then mix them according to the proportions; Composite extraction: add pure water according to a solid-liquid ratio of 1:30, ultrasonically extract at 70℃ for 45 minutes, and filter to obtain an extract; Fermentation preparation: add sucrose to the extract, adjust the initial sugar content to 10°Bx, inoculate 3% composite bacteria after sterilization; Temperature-controlled fermentation: ferment at 37℃ for 36 hours, stir at 12h and 24h, respectively, during which the pH value is reduced to 3.8±0.1, and then terminate the fermentation; Post-treatment: filter the fermentation broth through a 0.45μm filter membrane, add 0.1% vitamin C, pasteurize at 85℃ for 15 seconds, and then aseptically fill.

5. The preparation method of the compound uric acid-lowering fermented beverage made from *Caulis Amaranthus praecox*, chicory, and plantain according to claim 4, characterized in that, The power of ultrasonic extraction is 300W.

6. The preparation method of the compound uric acid-lowering fermented beverage made from *Caulis Amaranthus praecox*, chicory, and plantain according to claim 4, characterized in that, The sterilization condition is 121℃ high-pressure steam sterilization for 20 minutes.

7. The method of claim 4, wherein the preparation method of the compound beverage for reducing uric acid, comprising red sage, chicory and plantain, is characterized in that, The amount of sucrose added is 10% of the mass of the extract.

8. The preparation method of the uric acid-lowering fermented beverage composed of *Citrus aurantium*, chicory, and plantain according to claim 4, characterized in that, The viable cell count of the fermentation liquor is ≥8.9×10 8 CFU / mL, and the total flavone yield is ≥3.5 mg / g.

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