Preparation method of leek fermented functional beverage and pill

Abstract

The application discloses a leek fermented functional beverage and pill preparation method and belongs to the technical field of food processing. The method comprises three parts of raw material pretreatment, beverage preparation and pill preparation. The raw material pretreatment comprises screening, drying and segmenting and softening by cooking. The beverage preparation comprises juicing and filtering, compound fermentation, sedimentation and centrifugation, optimization and deployment, sterilization and filling, lamp inspection and label sticking. The pill preparation utilizes juicing residues, and the residues are treated, auxiliary materials are mixed, pills are formed, dried and sterilized, and screened and packaged to obtain the pills. The application adopts the compound microbial agent fermentation of the compound of lactobacillus plantarum, lactobacillus reuteri and yeast, adds wolfberry extract and yam polysaccharide optimization components, retains active ingredients through low-temperature drying and high-pressure short-time cooking and the like, realizes full utilization of raw materials, and realizes the preparation of the beverage and the pill with excellent taste and outstanding functionality, which is suitable for the needs of different groups of people, the process is scientific and can be industrialized, and the method solves many disadvantages of the existing leek deep processing products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing a fermented functional beverage and pills made from chives. Background Technology

[0002] Leeks (Allium tuberosum Rottl.) are perennial herbaceous plants belonging to the genus Allium in the family Liliaceae. Native to China, they are also known as "yang-raising grass" and have a long history of cultivation. They are a common food and medicinal ingredient. Leeks are rich in active ingredients such as vitamin A, vitamin C, dietary fiber, sulfides, quercetin, and beta-carotene. They have effects such as promoting digestion, enhancing immunity, antibacterial and anti-inflammatory properties, antioxidant effects, and improving blood circulation. Their sulfides also have the potential to inhibit Helicobacter pylori activity. The dietary fiber content reaches 3.3 grams per 100 grams, about 1.5 times that of celery, making them both nutritious and functional.

[0003] Currently, the processing of chives mainly focuses on fresh consumption and pickling, with a lack of deep-processed products. Furthermore, traditional processing methods have many drawbacks: direct juicing results in a spicy and irritating taste that is not easily accepted by the general public; simple steaming or boiling can easily lead to the loss of heat-sensitive active ingredients (such as sulfides and vitamin C) in chives, reducing their functionality; and single fermentation methods are insufficient to fully release the active ingredients in chives, and the fermented products have a rough texture, poor stability, and are not easy to store.

[0004] Meanwhile, existing processed leek products are mostly single-formula, which cannot meet the consumption needs of different groups (such as the elderly, children, and travelers), and lack targeted preservation and enhancement technologies for the active ingredients of leeks, resulting in their functionality not being fully realized. In addition, traditional fermentation processes often use a single strain of bacteria, which has problems such as long fermentation cycles, poor product flavor, and low conversion rate of active ingredients, thus limiting the market promotion of deep-processed leek products.

[0005] Therefore, developing a dual-component deep-processed leek product and its preparation method that can effectively retain the active ingredients of leeks, have excellent taste, outstanding functionality, and meet the needs of different groups of people has become an urgent technical problem to be solved. Summary of the Invention

[0006] To address the shortcomings of existing deep-processed leek products, such as limited dosage forms, significant loss of active ingredients, poor taste, and low fermentation efficiency, this invention provides a method for preparing fermented functional beverages and pills made from leeks. Through compound microbial fermentation, component optimization, and process improvement, the method achieves efficient retention and transformation of active ingredients in leeks. Simultaneously, it produces beverages with excellent taste and outstanding functionality, as well as conveniently portable pills, filling a gap in the current field of deep-processed leeks and enhancing the added value of leeks.

[0007] The technical solution adopted by this invention is as follows: To achieve the above objectives, this invention adopts the following technical solution:

[0008] A method for preparing a fermented functional beverage and pills made from chives includes two parts: beverage preparation and pill preparation. The specific steps are as follows:

[0009] Step 1: Raw material pretreatment

[0010] (1) Raw material screening: Select fresh, rot-free, and pest-free chives, remove old roots, yellow leaves and impurities, rinse with clean water 3-5 times to remove surface mud and residual pesticides; the preferred chives are the first harvest of spring chives, which have the highest vitamin content and the richest active ingredients. According to the test, the vitamin C content of the first harvest of spring chives is ≥25mg / 100g and the sulfide content is ≥1.2mg / 100g, which is much higher than that of ordinary chives.

[0011] (2) Drying and cutting: Place the washed chives in a constant temperature oven and dry them at a low temperature of 45-55℃ until the moisture content is 8-12% to avoid high temperature damage to heat-sensitive active ingredients; then cut them into small pieces of 0.5-1cm with a cutting machine to facilitate subsequent steaming and juicing and improve the dissolution rate of active ingredients.

[0012] (3) Steaming and softening: Place the leek segments into a steam cooking device and steam at 105-110℃ for 8-12 minutes to break the cell walls of the leek, promote the dissolution of active ingredients, and at the same time reduce the spiciness of the leek; after steaming, quickly cool to room temperature to prevent residual heat from causing degradation of active ingredients.

[0013] Step 2: Beverage Preparation

[0014] (1) Juicing and filtration: Add the cooled leek segments to the juicer and juice for 20-30 minutes to obtain leek crude juice; then filter it with an 80-100 mesh filter to remove the residue and obtain leek clear juice; keep the residue for later use in the preparation of pills to achieve full utilization of raw materials and avoid waste. Use a transfer pump to input it into the fermentation tank and stir continuously for 240 hours while filling with oxygen. Adjust the temperature from high temperature to medium temperature and then to room temperature.

[0015] (2) Compound fermentation: Add compound fermentation agent to the clarified leek juice at an inoculation rate of 3-5% (v / v), and ferment at a constant temperature of 30-35℃ for 8-9 days. Stir continuously during the fermentation process to ensure uniform fermentation and obtain fermentation liquid. The compound fermentation agent is composed of Lactiplantibacillus plantarum strain JCM 1149, Lactiplantobacillus curieae strain S1L19, and Pichia cecembensis strain NRRL Y-27985 in a mass ratio of 4:3:2. All of them are commercially available, and the number of viable Lactiplantibacillus bacteria is ≥1×10⁻⁶. 8 cfu / mL, viable count of Lactobacillus repens ≥1×10 7 cfu / mL, viable yeast count ≥1×10 6 cfu / mL; compound fermentation can synergistically enhance the effects, which can not only fully release the active ingredients in leeks, but also improve the taste of fermentation liquid, suppress spiciness, and produce probiotics to enhance the intestinal regulatory function of the beverage.

[0016] (3) Sedimentation and centrifugation: Place the fermentation liquid in a refrigerated environment at 4°C for 12-18 hours to allow the impurities produced during fermentation to settle completely; then place it in a centrifuge and centrifuge at 3000-4000r / min for 10-15 minutes to remove the precipitate and obtain a clear fermentation liquid; further improve the clarity of the beverage and improve the taste through sedimentation and centrifugation.

[0017] (4) Optimization of formulation: Add functional excipients and flavoring agents to the clarified fermentation liquid, stir evenly, and adjust the pH to 4.5-5.5; the functional excipients are 0.3-0.5% wolfberry extract and 0.2-0.4% yam polysaccharide, wherein the wolfberry extract has a wolfberry polysaccharide content ≥30% and the yam polysaccharide has a purity ≥80%, with no artificial additives, which can enhance the antioxidant, spleen-strengthening and stomach-nourishing effects of the beverage, and work synergistically with the active ingredients of leeks; the flavoring agents are 3-5% xylitol and 0.1-0.2% sodium citrate, which replace traditional sucrose, meet the sugar-free requirements, and neutralize the slight spiciness of leeks to improve the taste; the wolfberry extract and yam polysaccharide are both natural extracts with no artificial additives, ensuring the safety of the beverage.

[0018] (5) Sterilization and filling: The prepared beverage is placed in an ultra-high temperature instantaneous sterilization device and sterilized at 135-140℃ for 3-5 seconds. This can completely kill harmful microorganisms and retain the active ingredients and probiotics to the maximum extent. After testing, the total number of harmful microorganisms in the beverage after sterilization is ≤10cfu / mL, Escherichia coli is not detected, and mold and yeast are not detected. After sterilization, the beverage is quickly cooled to below 25℃ and filled into sterile glass bottles or PET bottles in a sterile environment. The bottles are sealed and stored at 0-10℃. The shelf life is ≥12 months.

[0019] (6) Light inspection and labeling: After the beverage is filled, it is inspected by light inspection equipment to remove unqualified products that are cloudy, have sediment, or leak. The rejection rate of unqualified products is ≤3%. Qualified products are labeled with product information, shelf life and consumption method to complete the beverage preparation.

[0020] Step 3: Preparation of pills

[0021] (1) Residue treatment: The leek residue after juicing and filtering is placed in an oven and dried with hot air at 60-70℃ until the moisture content is ≤5%. Then it is pulverized with an ultra-fine pulverizer and passed through a 100-120 mesh sieve to obtain ultra-fine leek residue powder. The ultra-fine powder has a specific surface area ≥10m² / g and a particle size ≤100μm. Ultra-fine pulverization can increase the specific surface area of ​​the residue, which is convenient for subsequent molding and human absorption, and makes full use of the dietary fiber and residual active ingredients in leeks.

[0022] (2) Mixing of excipients: Add compound excipients to the ultrafine powder of leek residue and stir evenly to obtain a mixed powder; the compound excipients consist of 10-15% maltodextrin, 2-3% sodium carboxymethyl cellulose and 1-2% magnesium stearate, wherein maltodextrin is used as a filler, sodium carboxymethyl cellulose is used as a binder and magnesium stearate is used as a lubricant to improve the formability and stability of the pills and avoid pills from sticking together and disintegrating too quickly.

[0023] (3) Pill making: Add an appropriate amount of natural honey to the mixed powder, stir to form a soft and hard pill, put it into a pill making machine, the speed of the pill making machine is 20-30 r / min, and make pills with a diameter of 3-5 mm. The roundness of the pills is ≥95%. During the pill making process, control the amount of natural honey added to be 20-25% of the mass of the mixed powder to ensure that the pills are round and not easily broken.

[0024] (4) Drying and sterilization: Place the prepared pills in a vacuum drying oven and dry them at 50-60℃ for 2-3 hours until the moisture content of the pills is ≤6%; after drying, use ultraviolet sterilization for 15-20 minutes to completely kill microorganisms and ensure the safety and shelf life of the pills.

[0025] (5) Screening and packaging: After sterilization, the pills are screened to remove unqualified pills that are uneven in size or broken. The rejection rate of unqualified products is ≤3%. Qualified pills are individually packaged in aluminum foil, with each pill sealed separately for easy carrying and consumption. After sealing, they are stored in a cool and dry place to complete the preparation of pills.

[0026] Beneficial effects

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) Fermentation using compound strains (Lactobacillus plantarum, Lactobacillus repens, and yeast) is more efficient than single-strain fermentation, which can fully release active ingredients such as sulfides and quercetin in leeks and produce probiotics, enhancing the functionality of the product. At the same time, it is designed as a beverage and a pill, which can meet the needs of different groups of people and fill the gap in deep-processed leek products. The raw materials (leek residue) are fully utilized, avoiding waste and increasing the added value of leeks.

[0029] (2) By using processes such as low-temperature drying, high-pressure short-time cooking, and ultra-high temperature instantaneous sterilization, the heat-sensitive active ingredients in leeks are preserved to the maximum extent, solving the problem of serious loss of active ingredients in traditional processing; the addition of wolfberry extract and yam polysaccharide to the beverage works synergistically with the active ingredients in leeks to further enhance the effects of anti-oxidation, intestinal regulation, and spleen and stomach health; the pills make full use of the dietary fiber and residual active ingredients in the leek residue to maximize functionality.

[0030] (3) Through compound fermentation, steaming and cooking and flavoring optimization, the spiciness of chives is effectively removed. The beverage has a refreshing taste and a sweet and sour taste. The pills have a delicate taste and no obvious spiciness. This overcomes the defect of poor taste of traditional chive processed products and improves the acceptance of the products. The beverage is flavored with xylitol, which is suitable for sugar-free needs and is applicable to a wider range of people.

[0031] (4) The preparation process steps are clear and highly operable. The fermentation parameters, sterilization parameters and molding parameters have been optimized, and the stability is high, making it suitable for large-scale industrial production. The pills are vacuum dried and ultraviolet sterilized, which extends the shelf life while avoiding the destruction of active ingredients by high-temperature sterilization. The beverages are sterilized by ultra-high temperature instantaneous sterilization, which takes into account both safety and the preservation of active ingredients.

[0032] (5) All raw materials are natural ingredients and natural extracts, without artificial additives or preservatives, which meet the needs of modern consumers for healthy eating; the process strictly controls the sterile environment to ensure that the product is free from harmful microbial contamination and is safe and reliable for drinking and consumption. Attached Figure Description

[0033] Figure 1The results of the test on the active ingredient index of the chive fermented functional beverage proposed in this invention are shown.

[0034] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0035] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0036] Example 1

[0037] A method for preparing a fermented chive functional beverage and pills, the specific steps of which are as follows:

[0038] I. Raw material pretreatment

[0039] (1) Raw material selection: Select fresh, rot-free, and pest-free first-crop leeks in spring, remove old roots, yellow leaves and impurities, rinse with clean water 4 times to remove surface mud and residual pesticides.

[0040] (2) Drying and cutting: Place the washed chives in a constant temperature oven and dry them at 50°C until the moisture content is 10%. Then cut them into 0.8cm sections using a cutting machine.

[0041] (3) Steaming and softening: Place the leek segments into a steam cooking device and steam at 108°C for 10 minutes. After steaming, quickly cool to room temperature.

[0042] II. Beverage Preparation

[0043] (1) Juicing and filtering: Add the cooled leek segments to the juicer and juice for 25 minutes to obtain leek crude juice; filter with a 90-mesh filter to remove the residue and obtain leek clear juice. Keep the residue for later use. Use a transfer pump to input it into the fermentation tank and stir continuously for 240 hours. At the same time, oxygen is introduced and the temperature is adjusted from high temperature to medium temperature and then to room temperature.

[0044] (2) Compound fermentation: Add 3% (v / v) compound fermentation agent to the clarified juice of leeks, and ferment at a constant temperature of 32℃ for 8 days. Stir continuously during the fermentation process to obtain fermentation liquid; the compound fermentation agent is composed of Lactobacillus plantarum (live bacteria count ≥1×10⁻⁶). 8 cfu / mL), Lactobacillus repens (live count ≥1×10⁻⁶) 7 CFU / mL) and yeast (live count ≥ 1 × 10⁻⁶)6 The mixture (cfu / mL) is prepared by mass ratio of 4:3:2.

[0045] (3) Sedimentation and centrifugation: The fermentation broth was placed in a 4°C refrigerated environment for 15 hours to settle, and then placed in a centrifuge and centrifuged at 3500 r / min for 12 minutes to remove the precipitate and obtain a clear fermentation broth.

[0046] (4) Optimize the formulation: Add 0.4% wolfberry extract, 0.3% yam polysaccharide, 4% xylitol and 0.15% sodium citrate to the clarified fermentation liquid, stir evenly and adjust the pH to 5.0.

[0047] (5) Sterilization and filling: The prepared beverage is placed in an ultra-high temperature instantaneous sterilization device, sterilized at 138°C for 4 seconds, and then rapidly cooled to below 25°C. It is then filled into sterile PET bottles in a sterile environment and sealed for storage.

[0048] (6) Light inspection and labeling: After the beverage is filled, it is inspected by light inspection equipment to remove unqualified products; qualified products are labeled to complete the beverage preparation.

[0049] III. Pill Preparation

[0050] (1) Residue treatment: The leek residue after juicing and filtering is placed in an oven and dried with hot air at 65°C until the moisture content is ≤5%. It is then pulverized with an ultra-fine pulverizer and passed through a 110-mesh sieve to obtain ultra-fine leek residue powder.

[0051] (2) Mixing of auxiliary materials: Add 12% maltodextrin, 2.5% sodium carboxymethyl cellulose and 1.5% magnesium stearate to the ultrafine powder of leek residue, stir evenly to obtain mixed powder.

[0052] (3) Pill making: Add 22% natural honey (by mass of mixed powder) to the mixed powder, stir to form a soft and hard pill, put it into a pill making machine, the speed of the pill making machine is 25r / min, and make pills with a diameter of 4mm.

[0053] (4) Drying and sterilization: Place the prepared pellets in a vacuum drying oven and dry them at 55°C for 2.5 hours until the moisture content of the pellets is ≤6%; after drying, sterilize them with ultraviolet light for 18 minutes.

[0054] (5) Screening and packaging: After sterilization, the pellets are screened to remove unqualified pellets; qualified pellets are individually packaged in aluminum foil, sealed and stored in a cool and dry place to complete the preparation of the pellets.

[0055] Example 2

[0056] A method for preparing a fermented chive functional beverage and pills, the specific steps of which are as follows:

[0057] I. Raw material pretreatment

[0058] (1) Raw material screening: Select fresh, rot-free, and pest-free chives, remove old roots, yellow leaves and impurities, rinse with clean water 3 times to remove surface mud and residual pesticides.

[0059] (2) Drying and cutting: Place the washed chives in a constant temperature oven and dry them at 45°C until the moisture content is 8%. Then cut them into 0.5cm sections using a cutting machine.

[0060] (3) Steaming and softening: Place the leek segments into a steam cooking device and steam at 105°C for 8 minutes. After steaming, quickly cool to room temperature.

[0061] II. Beverage Preparation

[0062] (1) Juicing and filtering: Add the cooled leek segments to the juicer and juice for 20 minutes to obtain leek crude juice; filter with an 80-mesh filter to remove the residue and obtain leek clear juice. Keep the residue for later use. Use a transfer pump to input it into the fermentation tank and stir continuously for 240 hours. At the same time, oxygen is introduced and the temperature is adjusted from high temperature to medium temperature and then to room temperature.

[0063] (2) Compound fermentation: Add 4% (v / v) of compound fermentation agent to the clarified juice of leeks, and ferment at a constant temperature of 30℃ for 24 hours. Stir once every 8 hours during the fermentation process, and the stirring speed is 100r / min to obtain fermentation liquid; the composition of the compound fermentation agent is the same as in Example 1.

[0064] (3) Sedimentation and centrifugation: The fermentation broth was placed in a 4°C refrigerated environment for 12 hours to settle, and then placed in a centrifuge and centrifuged at 3000 r / min for 10 minutes to remove the precipitate and obtain a clear fermentation broth.

[0065] (4) Optimize the formulation: Add 0.3% wolfberry extract, 0.2% yam polysaccharide, 3% xylitol and 0.1% sodium citrate to the clarified fermentation liquid, stir evenly and adjust the pH to 4.5.

[0066] (5) Sterilization and filling: The prepared beverage is placed in an ultra-high temperature instantaneous sterilization device, sterilized at 135°C for 3 seconds, and then rapidly cooled to below 25°C. It is then filled into sterile glass bottles in a sterile environment and sealed for storage.

[0067] (6) Light inspection and labeling: After the beverage is filled, it is inspected by light inspection equipment to remove unqualified products; qualified products are labeled to complete the beverage preparation.

[0068] III. Pill Preparation

[0069] (1) Residue treatment: The leek residue after juicing and filtering is placed in an oven and dried with hot air at 60°C until the moisture content is ≤5%. It is then pulverized with an ultra-fine pulverizer and passed through a 100-mesh sieve to obtain ultra-fine leek residue powder.

[0070] (2) Mixing of auxiliary materials: Add 10% maltodextrin, 2% sodium carboxymethyl cellulose and 1% magnesium stearate to the ultrafine powder of leek residue, stir evenly to obtain mixed powder.

[0071] (3) Pill making: Add 20% natural honey (by mass of mixed powder) to the mixed powder, stir to form a soft and hard pill, put it into a pill making machine, the speed of the pill making machine is 20r / min, and make pills with a diameter of 3mm.

[0072] (4) Drying and sterilization: Place the prepared pellets in a vacuum drying oven and dry them at 50°C for 2 hours until the moisture content of the pellets is ≤6%; after drying, sterilize them with ultraviolet light for 15 minutes.

[0073] (5) Screening and packaging: After sterilization, the pellets are screened to remove unqualified pellets; qualified pellets are individually packaged in aluminum foil, sealed and stored in a cool and dry place to complete the preparation of the pellets.

[0074] Example 3

[0075] A method for preparing a fermented chive functional beverage and pills, the specific steps of which are as follows:

[0076] I. Raw material pretreatment

[0077] (1) Raw material screening: Select fresh, rot-free, and pest-free chives, remove old roots, yellow leaves and impurities, rinse with clean water 5 times to remove surface mud and residual pesticides.

[0078] (2) Drying and cutting: Place the washed chives in a constant temperature oven and dry them at 55℃ until the moisture content is 12%. Then cut them into 1cm sections using a cutting machine.

[0079] (3) Steaming and softening: Place the leek segments into a steam cooking device and steam at 110°C for 12 minutes. After steaming, quickly cool to room temperature.

[0080] II. Beverage Preparation

[0081] (1) Juicing and filtering: Add the cooled leek segments to the juicer and juice for 30 minutes to obtain leek crude juice; filter with a 100-mesh filter to remove the residue and obtain leek clear juice. Keep the residue for later use. Use a transfer pump to input it into the fermentation tank and stir continuously for 240 hours. At the same time, oxygen is introduced and the temperature is adjusted from high temperature to medium temperature and then to room temperature.

[0082] (2) Compound fermentation: Add 5% (v / v) of compound fermentation agent to the clarified juice of leeks, and ferment at a constant temperature of 35℃ for 36 hours. Stir once every 8 hours during the fermentation process, and the stirring speed is 150r / min to obtain fermentation liquid; the composition of the compound fermentation agent is the same as in Example 1.

[0083] (3) Sedimentation and centrifugation: The fermentation broth was placed in a 4°C refrigerated environment for 18 hours to settle, and then placed in a centrifuge and centrifuged at 4000 r / min for 15 minutes to remove the precipitate and obtain a clear fermentation broth.

[0084] (4) Optimize the formulation: Add 0.5% wolfberry extract, 0.4% yam polysaccharide, 5% xylitol and 0.2% sodium citrate to the clarified fermentation liquid, stir evenly and adjust the pH to 5.5.

[0085] (5) Sterilization and filling: Place the prepared beverage into an ultra-high temperature instantaneous sterilization device, sterilize at 140°C for 5 seconds, quickly cool to below 25°C, fill into sterile PET bottles in a sterile environment, and seal for storage.

[0086] (6) Light inspection and labeling: After the beverage is filled, it is inspected by light inspection equipment to remove unqualified products; qualified products are labeled to complete the beverage preparation.

[0087] III. Pill Preparation

[0088] (1) Residue treatment: The leek residue after juicing and filtering is placed in an oven and dried at 70°C until the moisture content is ≤5%. It is then pulverized with an ultra-fine pulverizer and passed through a 120-mesh sieve to obtain ultra-fine leek residue powder.

[0089] (2) Mixing of auxiliary materials: Add 15% maltodextrin, 3% sodium carboxymethyl cellulose and 2% magnesium stearate to the ultrafine powder of leek residue, stir evenly to obtain mixed powder.

[0090] (3) Pill making: Add 25% natural honey (by mass of mixed powder) to the mixed powder, stir to form a soft and hard pill, put it into a pill making machine, the speed of the pill making machine is 30r / min, and make pills with a diameter of 5mm.

[0091] (4) Drying and sterilization: Place the prepared pellets in a vacuum drying oven and dry them at 60°C for 3 hours until the moisture content of the pellets is ≤6%; after drying, sterilize them with ultraviolet light for 20 minutes.

[0092] (5) Screening and packaging: After sterilization, the pellets are screened to remove unqualified pellets; qualified pellets are individually packaged in aluminum foil, sealed and stored in a cool and dry place to complete the preparation of the pellets.

[0093] The fermented chive functional beverages prepared in the above three embodiments are clear and transparent, with a refreshing and pleasantly sweet and sour taste, and no obvious spiciness; the pills are round and uniform, with a delicate texture and are easy to swallow. Testing showed that the beverages contained sulfide content ≥0.8mg / 100mL, vitamin C content ≥15mg / 100mL, and probiotic count ≥1×10⁻⁶. 6The cfu / mL content of the pills is ≥20%, and the retention rate of active ingredients is ≥85%, both of which meet the relevant food standards. The pills also have good antioxidant and intestinal regulation effects, which are consistent with the experimental results.

[0094] To verify the feasibility, product quality, and functionality of the preparation method of this invention, the following comparative experiment was conducted. An experimental group (using the preparation method of Example 1 of this invention) and a control group (using the traditional single-strain fermentation and single-beverage dosage form preparation method) were set up. Three parallel samples were set up in each group, and the average value of the experimental results was taken. The details are as follows:

[0095] Test method:

[0096] Experiment 1: Active ingredient indicators: sulfides (methylene blue colorimetric method), vitamin C (iodometric method), wolfberry polysaccharides (phenol-sulfuric acid colorimetric method), dietary fiber (enzyme gravimetric method);

[0097] Test 2: Microbiological indicators: total number of harmful microorganisms, Escherichia coli, mold, yeast (GB 4789 series standards);

[0098] Experiment 3: Sensory evaluation: An evaluation team of 10 professional evaluators scored the samples based on three dimensions: color, smell, and taste (total score 100 points). A score below 60 points was considered unqualified, 60-79 points was considered qualified, and 80-100 points was considered excellent.

[0099] Depend on Figure 1 It can be seen that the contents of sulfides, vitamin C, and wolfberry polysaccharides in the experimental group beverage were increased by 104.4%, 112.0%, and 140.0% respectively compared with the control group. The dietary fiber content in the pills reached 22.3%, and the retention rate of active ingredients reached 88.5%, which was much higher than the 56.2% of the control group. This indicates that the compound fermentation process and parameter optimization of the present invention can effectively promote the dissolution and retention of active ingredients in leeks, and the full utilization of raw materials maximizes functionality.

[0100] Table 1 Results of Microbiological Indicators Detection

[0101]

[0102] As shown in Table 1, the total number of harmful microorganisms in the experimental group beverage was ≤10 cfu / mL, and Escherichia coli, mold, and yeast were not detected, which met the food hygiene standards. The total number of harmful microorganisms in the control group was 32 cfu / mL, and a small amount of mold and yeast were detected. This indicates that the ultra-high temperature instantaneous sterilization, ultraviolet sterilization process and aseptic control of the present invention can effectively kill harmful microorganisms and improve product safety.

[0103] Table 2 Sensory evaluation results

[0104]

[0105] As shown in Table 2, the total sensory evaluation scores of the experimental group's beverages and pills both reached over 80 points, which is considered excellent. The beverages had uniform color, fresh aroma, and delicate taste without any spiciness. In contrast, the total score of the control group's beverages was only 60 points, which is considered acceptable. The beverages had problems such as uneven color, obvious spiciness, and rough taste. This indicates that the process optimization and flavoring scheme of the present invention effectively improved the taste and sensory quality of the products.

[0106] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0107] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A method for preparing a fermented leek functional beverage and pills, characterized in that: The specific steps are as follows: (1) Raw material pretreatment: Select fresh, rot-free, and pest-free chives, remove old roots, yellow leaves and impurities, rinse with clean water; dry at low temperature, cut into small sections; steam under high pressure, and then quickly cool to room temperature; (2) Beverage preparation: After cooling, the leek segments are juiced and filtered to obtain clear leek juice. The residue is kept for later use. The juice is fed into the fermentation tank using a transfer pump and stirred continuously for 240 hours. Oxygen is introduced at the same time, and the temperature is adjusted from high temperature to medium temperature and then to room temperature. Compound fermentation agent is added to the clear leek juice for fermentation, and the clear fermentation liquid is taken. After fermentation for 8-9 days, the accelerator composition is added, stirred evenly, and then precipitated, filtered, and centrifuged. After cooling to below 25°C, it is aseptically filled and sealed. After light inspection and labeling, the beverage preparation is completed. (3) Pill preparation: Dry the residue left in step (2), then dry it with hot air and then pulverize it into ultrafine powder and pass it through an 80-120 mesh sieve to obtain leek residue ultrafine powder; add auxiliary composition to it and stir evenly to obtain mixed powder; add natural honey, make it into pills and then use a pill-making machine to make pills; vacuum dry, sterilize with ultraviolet light, screen and package them individually with aluminum foil to complete the pill preparation.

2. The method for preparing a fermented leek functional beverage and pills according to claim 1, characterized in that: The compound fermentation agent is composed of *Lactobacillus plantarum*, *Lactobacillus repens*, and yeast in a mass ratio of 4:3:2, wherein the number of viable *Lactobacillus plantarum* cells is ≥1×10⁻⁶. 8 cfu / mL, viable count of Lactobacillus repens ≥1×10 7 cfu / mL, viable yeast count ≥1×10 6 cfu / mL.

3. The method for preparing a fermented leek functional beverage and pills according to claim 2, characterized in that: In step (2), the mass percentage of the compound fermentation agent is 3-5% (v / v).

4. The method for preparing a fermented functional beverage and pills made from chives according to claim 3, characterized in that: The activating composition comprises the following components in weight percentage: 0.3-0.5% Lycium barbarum extract, 0.2-0.4% Dioscorea opposita polysaccharide, 3-5% xylitol, and 0.1-0.2% sodium citrate.

5. The method for preparing a fermented functional beverage and pills made from chives according to claim 4, characterized in that: The fermentation conditions for step (2) are as follows: constant temperature fermentation at 30-35℃ for 24-36 hours to obtain fermentation liquid; after precipitation at 4℃ for 12-18 hours, centrifugation at 3000-4000r / min for 10-15 minutes.

6. The method for preparing a fermented functional beverage and pills made from chives according to claim 5, characterized in that: The auxiliary composition comprises the following components by weight percentage: 10-15% maltodextrin, 2-3% sodium carboxymethyl cellulose, and 1-2% magnesium stearate.

7. The method for preparing a fermented functional beverage and pills made from chives according to claim 6, characterized in that: The ultrafine powder of leek residue after ultra-fine grinding in step (3) has a specific surface area ≥10m² / g and a particle size ≤100μm.

8. The method for preparing a fermented functional beverage and pills made from chives according to claim 7, characterized in that: In step (3), during the pelleting process, the rotation speed of the pelleting machine is 20-30 r / min, and the roundness of the pellets is ≥95%.

9. The method for preparing a fermented functional beverage and pills made from chives according to claim 8, characterized in that: The aseptic filling in step (2) uses aseptic glass bottles or PET bottles. After sealing, the bottles are stored in a cool and dry place with the storage temperature controlled at 0-10℃ and the shelf life is ≥12 months. The wolfberry extract in step (2) has a wolfberry polysaccharide content of ≥30% and a yam polysaccharide purity of ≥80%, with no artificial additives.

10. A method for preparing a fermented functional beverage and pills made from chives according to claim 9, characterized in that: The prepared beverage contains sulfide content ≥0.8mg / 100mL, vitamin C content ≥15mg / 100mL, and probiotic count ≥1×10⁻⁶. 6 cfu / mL; dietary fiber content in the pills ≥20%, and active ingredient retention rate ≥85%.

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