Lactic acid bacteria fermented beverage and method for preparing the same
By combining enzymatic hydrolysis and lactic acid bacteria fermentation, along with blueberry juice and medicinal herbs, the problem of the traditional ginseng and astragalus beverage's heatiness, dryness, and bitterness has been solved. This has improved the dissolution rate of active ingredients and the stability of lactic acid bacteria, resulting in a low-sugar, high-fiber healthy beverage with significantly improved palatability and storage stability.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JILIN HAOJINWEI FOOD TECHNOLOGY CO LTD
- Filing Date
- 2026-04-28
- Publication Date
- 2026-06-23
AI Technical Summary
Existing blueberry drinks lack functional components from medicinal and edible herbs. Traditional ginseng and astragalus drinks are warming and drying, easily cause bloating, have a bitter taste, low utilization rate of active ingredients, and unstable fermentation effects, failing to meet modern consumers' health needs for low sugar, high fiber, and gut-friendly products.
It adopts a dual process of compound enzymatic hydrolysis and lactic acid bacteria fermentation, combined with medicinal and edible herbs such as blueberry juice, red ginseng, polygonatum, and astragalus, and added functional ingredients such as resistant dextrin and inulin. The enzymatic hydrolysis-fermentation-formulation process is optimized to improve the dissolution rate of active ingredients and the stability of lactic acid bacteria, thereby improving the taste and storage stability.
It achieves efficient dissolution and human absorption of herbal active ingredients, improves product palatability and health attributes, is suitable for a wide range of people, meets the needs of modern consumers, and has a stable and controllable process.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food and beverage technology, and more specifically, to a lactic acid bacteria fermented beverage and its preparation method. Background Technology
[0002] Most commercially available blueberry drinks are simply blended, focusing only on taste and lacking the functional components of medicinal and edible herbs, resulting in limited nutritional value. Traditional ginseng and astragalus drinks, on the other hand, often use high-temperature decoction processes, which have the following technical drawbacks: 1. Low dissolution rate of active ingredients such as saponins and polysaccharides in herbs like red ginseng and astragalus (traditional decoction only yields 45%-55%), leading to poor absorption by the body; 2. Both ginseng and astragalus are warming and drying, and long-term consumption can easily lead to discomfort such as dry mouth, bloating, and internal heat, limiting their suitability for certain groups; 3. The bitterness of the herbal raw materials is difficult to remove, resulting in poor palatability and low consumer acceptance; 4. A single process cannot simultaneously ensure the release of active herbal ingredients and the activity of probiotics, and it fails to achieve the synergistic effect of blueberry's antioxidant nutrition with the qi-tonifying, yin-nourishing, and qi-regulating effects of ginseng and astragalus, ophiopogon japonicus, and tangerine peel.
[0003] Meanwhile, most existing fermented beverages use a single type of lactic acid bacteria for fermentation, resulting in unstable fermentation effects. Furthermore, they do not contain dietary fiber such as resistant dextrin and inulin, failing to meet modern consumers' health needs for "low sugar, high fiber, and gut-friendly" products.
[0004] Therefore, developing a blueberry herbal fermented beverage that combines efficacy, palatability, and stability has become an urgent need in the current food and beverage industry. Summary of the Invention
[0005] In view of this, the present invention provides a lactic acid bacteria fermented beverage and a method for preparing the same.
[0006] A lactic acid bacteria fermented beverage is made from the following ingredients in parts by weight: 30 parts blueberry juice, 1-3 parts red ginseng, 2-5 parts polygonatum, 3-6 parts astragalus, 2-4 parts ophiopogon japonicus, 1-2 parts dried tangerine peel, 0.5-1 part licorice, 2-4 parts longan, 0.1-0.3 parts compound lactic acid bacteria powder, 0.1-0.3 parts pectin, 5-8 parts fructose syrup, 2-4 parts resistant dextrin, 1-3 parts inulin, and purified water to make up to 100 parts; wherein the compound lactic acid bacteria powder is composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Lactobacillus casei powder in a weight ratio of 2:1:1, and the viable count of the compound lactic acid bacteria powder is ≥1×10¹¹ CFU / g.
[0007] Furthermore, it is made from the following ingredients in parts by weight: 30 parts blueberry juice, 2 parts red ginseng, 3 parts polygonatum, 4 parts astragalus, 3 parts ophiopogon japonicus, 1.5 parts dried tangerine peel, 0.8 parts licorice, 3 parts longan, 0.2 parts compound lactic acid bacteria, 0.2 parts pectin, 6 parts fructose syrup, 3 parts resistant dextrin, 2 parts inulin, and purified water to make up to 100 parts.
[0008] Furthermore, the red ginseng is artificially cultivated for 4 years with a saponin content ≥2.0%; the polygonatum is processed with wine and has a polysaccharide content ≥8.0%; the astragalus is Mongolian astragalus with an astragaloside A content ≥0.04%; and the ophiopogon is Sichuan ophiopogon with an ophiopogon polysaccharide content ≥6.0%.
[0009] This invention also provides a method for preparing a lactic acid bacteria fermented beverage, comprising the following steps:
[0010] (1) Weigh each ingredient according to the description of the lactic acid bacteria fermented beverage; (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, crush and sieve, mix evenly to obtain mixed herbal powder; (3) Enzymatic extraction: Add purified water to the obtained mixed herbal powder, adjust the pH, add the compound enzyme, and enzymatically hydrolyze at a constant temperature. Then, heat up to inactivate the enzyme and cool to room temperature to obtain the enzymatic hydrolysate. (4) Centrifugation and filtration: Centrifuge the obtained enzymatic hydrolysate, take the supernatant, and filter it through a microfiltration membrane to obtain the herbal extract; (5) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at a constant temperature, and cool to obtain a mixture; (6) Lactic acid bacteria fermentation: Inoculate the cooled mixture with compound lactic acid bacteria powder and carry out constant temperature anaerobic fermentation to obtain fermentation liquid; (7) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the fermentation liquid, stir to dissolve, adjust pH to obtain the preparation solution; (8) Secondary sterilization and filling: The obtained preparation solution is sterilized by ultra-high temperature instantaneous sterilization, cooled and filled to obtain the finished product.
[0011] Furthermore, in step (2), the sample is passed through a 40-mesh sieve.
[0012] Further, in step (3), the amount of purified water added is 8-10 times the amount of mixed herbal powder, the pH is adjusted to 4.5-5.5, the amount of compound enzyme added is 0.2%-0.5% of the total mass of mixed herbal powder, the compound enzyme is composed of cellulase and pectinase in a mass ratio of 1:1, the enzyme activity is ≥5000U / g, the enzymatic hydrolysis temperature is 50-55℃, the enzymatic hydrolysis time is 2-3h, the enzyme inactivation temperature is 90℃, and the enzyme inactivation time is 10min.
[0013] Preferably, in step (3), the enzymatic hydrolysis temperature is 52°C, the enzymatic hydrolysis time is 2.5 h, and the amount of compound enzyme added is 0.3% of the total mass of the mixed herbal powder.
[0014] Furthermore, in step (4), the centrifugation speed is 4000-5000 r / min, the centrifugation time is 15 min, and the filter is filtered through a 0.45 μm microfiltration membrane.
[0015] Furthermore, in step (5), the constant temperature sterilization temperature is 95℃, the constant temperature sterilization time is 15min, and the temperature is cooled to 37-40℃.
[0016] Furthermore, in step (6), the fermentation temperature is 37℃, the fermentation time is 24-36h, and the fermentation continues until the number of viable lactic acid bacteria is ≥1×10⁻⁶. 9 CFU / mL.
[0017] Preferably, in step (6), the fermentation time is 30 hours, and the viable count of lactic acid bacteria after fermentation is (1.0-1.2) × 10⁻¹⁰. 9 CFU / mL.
[0018] Furthermore, in step (7), the pH is adjusted to 3.8-4.2; In step (8), the ultra-high temperature instantaneous sterilization temperature is 121℃, the ultra-high temperature instantaneous sterilization time is 3-5s, and it is cooled to 82℃.
[0019] Preferably, in step (8), the ultra-high temperature instantaneous sterilization time is 4s, and the filling uses 250mL PET bottles.
[0020] The technical problem to be solved by this invention: 1. This product addresses the issues of traditional ginseng and astragalus drinks being too warming and drying, causing bloating, having a bitter taste, and low utilization of active ingredients, thereby expanding the range of suitable consumers. 2. To achieve synergistic effects of the antioxidant nutrients in blueberry juice with the qi-tonifying, yin-nourishing, spleen-strengthening, and qi-regulating effects of medicinal and edible herbs such as red ginseng, polygonatum, and astragalus, thereby enhancing the functional value of the beverage; 3. Optimize the enzymatic hydrolysis-fermentation-blending process to improve the dissolution rate of active ingredients in herbal raw materials, ensure the stability of live lactic acid bacteria, and improve the taste and storage stability of the product. 4. Construct a low-sugar, high-fiber formula system, add functional ingredients such as resistant dextrin and inulin, taking into account both taste and health attributes, in line with modern consumer trends.
[0021] The beneficial effects of this invention are: 1. Significant Synergistic Effects: This invention combines the antioxidant effects of blueberries with the qi-tonifying properties of red ginseng and astragalus, the yin-nourishing properties of polygonatum and ophiopogon, the qi-regulating properties of tangerine peel, the blood-nourishing properties of licorice, and the blood-nourishing properties of longan. This results in a synergistic effect of "tonifying qi and nourishing yin, strengthening the spleen and regulating qi, and anti-oxidation." Ophiopogon and blueberries can effectively counteract the warming and drying properties of ginseng and astragalus, solving the problems of easy heat and bloating in traditional ginseng and astragalus drinks. It is suitable for people with qi deficiency, yin deficiency, and sub-health conditions.
[0022] 2. High dissolution rate of active ingredients: The dual process of compound enzymatic hydrolysis and lactic acid bacteria fermentation is adopted. Compared with the traditional decoction process, the dissolution rate of red ginsenosides, astragaloside A, polygonatum polysaccharide and ophiopogon polysaccharide is increased by more than 30% (see Experiment Example 1 for specific data). Moreover, the active ingredients are reduced to small molecules after fermentation, making them easier for the human body to absorb and utilize.
[0023] 3. Excellent taste and palatability: Lactic acid bacteria fermentation can effectively degrade bitter substances (such as saponins) in herbal raw materials, reducing bitterness; fructose syrup adjusts sweetness, inulin and resistant dextrin improve the rich taste, and pectin enhances the stability of the system. The finished product is sweet and sour (sweetness 12-15°Brix, acidity pH 3.8-4.2), with no obvious herbal bitterness, and is highly accepted by consumers.
[0024] 4. Outstanding health benefits: The addition of dietary fiber such as resistant dextrin and inulin can regulate the balance of intestinal flora and promote intestinal peristalsis; the amount of fructose syrup is controlled at 5-8 parts, which is a low-sugar formula (sugar content ≤8g / 100mL), meeting the modern consumer demand for "low sugar and health"; the finished product is sterilized twice, so it has good storage stability.
[0025] 5. Stable and controllable process: The entire preparation process is clear and the parameters are well-defined. Key steps such as enzymatic hydrolysis, fermentation, and sterilization all have quantitative indicators, enabling large-scale industrial production. Moreover, the product has good batch-to-batch stability (coefficient of variation ≤5%). Detailed Implementation
[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0027] The following are descriptions of the raw materials used in the embodiments and comparative examples of this invention: Blueberry juice is made from fresh blueberries, with a solids content ≥12°Brix and no added preservatives; Red ginseng is artificially cultivated 4-year-old red ginseng, pulverized through a 40-mesh sieve, with a saponin content ≥2.0%; Polygonatum is wine-processed Polygonatum, pulverized through a 40-mesh sieve, with a polysaccharide content ≥8.0%; Astragalus is Mongolian Astragalus, pulverized through a 40-mesh sieve, with an astragaloside A content ≥0.04%; Ophiopogon japonicus is Sichuan Ophiopogon japonicus, pulverized through a 40-mesh sieve. The product is tested using a 0-mesh sieve, with a polysaccharide content of ≥6.0% for Ophiopogon japonicus; 3-year-old aged tangerine peel, pulverized through a 40-mesh sieve, with a volatile oil content of ≥2.0%; roasted licorice root, pulverized through a 40-mesh sieve, with a glycyrrhizic acid content of ≥2.0%; dried longan pulp, pulverized through a 40-mesh sieve, with a moisture content of ≤15.0%; and a compound lactic acid bacteria powder containing Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus casei in a weight ratio of 2:1:1, with a live count of Lactobacillus plantarum ≥1.0×10⁻⁶. 10CFU / g, Lactobacillus acidophilus viable count ≥3.0×10⁻⁶ 9 CFU / g, viable Lactobacillus casei count ≥1.0×10⁻⁶ 9 CFU / g, viable count after mixing ≥1×10¹¹CFU / g; pectin is low methoxyl pectin, viscosity (25℃) ≥1500mPa·s; fructose syrup F42 type, fructose content 42%±2%; resistant dextrin with dietary fiber content ≥80%; inulin is Jerusalem artichoke extract with dietary fiber content ≥90%; purified water meets GB19298-2014 "Packaged Drinking Water" standard.
[0028] Example 1 (Optimal Formulation and Process) The preparation method of lactic acid bacteria fermented beverage includes the following steps: (1) Weigh out the following ingredients: 30kg blueberry juice, 2kg red ginseng, 3kg polygonatum, 4kg astragalus, 3kg ophiopogon japonicus, 1.5kg dried tangerine peel, 0.8kg licorice, 3kg longan, 0.2kg compound lactic acid bacteria powder, 0.2kg pectin, 6kg fructose syrup, 3kg resistant dextrin, 2kg inulin, and purified water to make up to 100kg. (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, pulverize and pass through a 40-mesh sieve, mix evenly to obtain mixed herbal powder; (3) Enzymatic extraction: Add 9 times the amount of purified water to the obtained mixed herbal powder, adjust the pH to 5.0, add 0.3% of the total mass of the mixed herbal powder of compound enzyme, which is composed of cellulase and pectinase in a mass ratio of 1:1, with cellulase activity of 5000 U / g and pectinase activity of 5000 U / g, and enzymatic hydrolysis at 52℃ for 2.5 h, then raise the temperature to 90℃ to inactivate the enzyme for 10 min, and cool to room temperature to obtain the enzymatic hydrolysate; (4) Centrifugation and filtration: The obtained enzymatic hydrolysate was centrifuged at 4500 r / min for 15 min, and the supernatant was taken and filtered through a 0.45 μm microfiltration membrane to obtain the herbal extract; (5) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at 95℃ for 15 min, and cool to 38℃ to obtain the mixture; (6) Lactic acid bacteria fermentation: Inoculate the cooled mixture with compound lactic acid bacteria powder, and anaerobic ferment at 37℃ for 30 hours until the viable count of lactic acid bacteria reaches 1.2 × 10⁻⁶. 9 CFU / mL was used to obtain the fermentation broth; (7) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the fermentation liquid, stir to dissolve, adjust the pH to 4.0 to obtain the prepared solution; (8) Secondary sterilization and filling: The prepared solution is sterilized at 121℃ for 4 seconds, cooled to 82℃, and then filled to obtain the finished product.
[0029] Finished product test results: Table 1 Finished Product Inspection Results
[0030] Example 2 (Low Sugar Version) The preparation method of lactic acid bacteria fermented beverage includes the following steps: (1) Weigh out the following ingredients: 30kg blueberry juice, 2kg red ginseng, 3kg polygonatum, 4kg astragalus, 3kg ophiopogon japonicus, 1.5kg dried tangerine peel, 0.8kg licorice, 3kg longan, 0.2kg compound lactic acid bacteria powder, 0.2kg pectin, 3kg fructose syrup, 4kg resistant dextrin, 3kg inulin, and purified water to make up to 100kg. (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, pulverize and pass through a 40-mesh sieve, mix evenly to obtain mixed herbal powder; (3) Enzymatic extraction: Add 9 times the amount of purified water to the obtained mixed herbal powder, adjust the pH to 5.0, add 0.3% of the total mass of the mixed herbal powder of compound enzyme, which is composed of cellulase and pectinase in a mass ratio of 1:1, with cellulase activity of 5000 U / g and pectinase activity of 5000 U / g, and enzymatic hydrolysis at 52℃ for 2.5 h, then raise the temperature to 90℃ to inactivate the enzyme for 10 min, and cool to room temperature to obtain the enzymatic hydrolysate; (4) Centrifugation and filtration: The obtained enzymatic hydrolysate was centrifuged at 4500 r / min for 15 min, and the supernatant was taken and filtered through a 0.45 μm microfiltration membrane to obtain the herbal extract; (5) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at 95℃ for 15 min, and cool to 38℃ to obtain the mixture; (6) Lactic acid bacteria fermentation: Inoculate the cooled mixture with compound lactic acid bacteria powder, and anaerobic ferment at 37℃ for 30 hours until the viable count of lactic acid bacteria reaches 1.2 × 10⁻⁶. 9 CFU / mL was used to obtain the fermentation broth; (7) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the fermentation liquid, stir to dissolve, adjust the pH to 4.0 to obtain the prepared solution; (8) Secondary sterilization and filling: The prepared solution is sterilized at 121℃ for 4 seconds, cooled to 82℃, and then filled to obtain the finished product.
[0031] Finished product test results: sugar content 4.8g / 100mL, viable lactic acid bacteria count 1.0×10⁻⁶.9 The CFU / mL concentration was 0.31 mg / mL, the sensory evaluation score was 88, and all other indicators met the reference standards.
[0032] Example 3 (Herbal Version) The preparation method of lactic acid bacteria fermented beverage includes the following steps: (1) Weigh out the following ingredients: 30kg blueberry juice, 3kg red ginseng, 3kg polygonatum, 6kg astragalus, 3kg ophiopogon japonicus, 1.5kg dried tangerine peel, 0.8kg licorice, 3kg longan, 0.2kg compound lactic acid bacteria powder, 0.2kg pectin, 6kg fructose syrup, 3kg resistant dextrin, 2kg inulin, and purified water to make up to 100kg. (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, pulverize and pass through a 40-mesh sieve, mix evenly to obtain mixed herbal powder; (3) Enzymatic extraction: Add 9 times the amount of purified water to the obtained mixed herbal powder, adjust the pH to 5.0, add 0.3% of the total mass of the mixed herbal powder of compound enzyme, which is composed of cellulase and pectinase in a mass ratio of 1:1, with cellulase activity of 5000 U / g and pectinase activity of 5000 U / g, and enzymatic hydrolysis at 52℃ for 3h, then raise the temperature to 90℃ to inactivate the enzyme for 10min, and cool to room temperature to obtain the enzymatic hydrolysate; (4) Centrifugation and filtration: The obtained enzymatic hydrolysate was centrifuged at 4500 r / min for 15 min, and the supernatant was taken and filtered through a 0.45 μm microfiltration membrane to obtain the herbal extract; (5) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at 95℃ for 15 min, and cool to 38℃ to obtain the mixture; (6) Lactic acid bacteria fermentation: Inoculate the cooled mixture with compound lactic acid bacteria powder, and anaerobic ferment at 37℃ for 36 hours until the viable count of lactic acid bacteria reaches 1.2×10⁻⁶. 9 CFU / mL was used to obtain the fermentation broth; (7) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the fermentation liquid, stir to dissolve, adjust the pH to 4.0 to obtain the prepared solution; (8) Secondary sterilization and filling: The prepared solution is sterilized at 121℃ for 4 seconds, cooled to 82℃, and then filled to obtain the finished product.
[0033] Finished product test results: Red ginsenoside content 0.45 mg / mL, astragaloside A content 0.078 mg / mL, and viable lactic acid bacteria count 1.1 × 10⁻⁶. 9 The CFU / mL level was 86 points in sensory evaluation, and all other indicators met the reference standards.
[0034] Comparative Example 1 (Traditional decoction process, without enzymatic hydrolysis or fermentation) The preparation method of lactic acid bacteria fermented beverage includes the following steps: (1) Weigh out the following ingredients: 30kg blueberry juice, 2kg red ginseng, 3kg polygonatum, 4kg astragalus, 3kg ophiopogon japonicus, 1.5kg dried tangerine peel, 0.8kg licorice, 3kg longan, 0.2kg pectin, 6kg fructose syrup, 3kg resistant dextrin, 2kg inulin, and purified water to make up to 100kg. (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, pulverize and pass through a 40-mesh sieve, mix evenly to obtain mixed herbal powder; (3) Add 9 times the amount of purified water to the obtained mixed herbal powder, boil for 30 minutes, and filter to obtain herbal extract; (4) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at 95°C for 15 min, and cool to 38°C to obtain the mixture; (5) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the mixture, stir to dissolve, adjust the pH to 4.0 to obtain the prepared solution; (6) Secondary sterilization and filling: The prepared solution is sterilized at 121℃ for 4 seconds, cooled to 82℃, and then filled to obtain the finished product.
[0035] Finished product test results: Red ginsenoside content 0.21mg / mL, astragaloside A content 0.032mg / mL, Polygonatum polysaccharide content 0.58mg / mL, no live lactic acid bacteria, sensory evaluation score 72 (obvious bitter taste), sugar content 7.3g / 100mL.
[0036] Comparative Example 2 (no enzymatic hydrolysis, fermentation only) The preparation method of lactic acid bacteria fermented beverage includes the following steps: (1) Weigh out the following ingredients: 30kg blueberry juice, 2kg red ginseng, 3kg polygonatum, 4kg astragalus, 3kg ophiopogon japonicus, 1.5kg dried tangerine peel, 0.8kg licorice, 3kg longan, 0.2kg compound lactic acid bacteria powder, 0.2kg pectin, 6kg fructose syrup, 3kg resistant dextrin, 2kg inulin, and purified water to make up to 100kg. (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, pulverize and pass through a 40-mesh sieve, mix evenly to obtain mixed herbal powder; (3) Mixing and sterilization: Mix the obtained mixed herbal powder with blueberry juice evenly, sterilize at 95℃ for 15 min, and cool to 38℃ to obtain the mixture; (4) Lactic acid bacteria fermentation: Inoculate the cooled mixture with compound lactic acid bacteria powder, and anaerobic ferment at 37℃ for 30 hours until the viable count of lactic acid bacteria reaches 1.2 × 10⁻⁶. 9 CFU / mL was used to obtain the fermentation broth; (5) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the fermentation liquid, stir to dissolve, adjust the pH to 4.0 to obtain the prepared solution; (6) Secondary sterilization and filling: The prepared solution is sterilized at 121℃ for 4 seconds, cooled to 82℃, and then filled to obtain the finished product.
[0037] Finished product test results: Red ginsenoside content 0.24 mg / mL, astragaloside A content 0.038 mg / mL, and viable lactic acid bacteria count 0.8 × 10⁻⁶. 9 CFU / mL, sensory evaluation score of 78, and other indicators meet the reference standards.
[0038] Comparative Example 3 (no fermentation, enzymatic hydrolysis only) The preparation method of lactic acid bacteria fermented beverage includes the following steps: (1) Weigh out the following ingredients: 30kg blueberry juice, 2kg red ginseng, 3kg polygonatum, 4kg astragalus, 3kg ophiopogon japonicus, 1.5kg dried tangerine peel, 0.8kg licorice, 3kg longan, 0.2kg pectin, 6kg fructose syrup, 3kg resistant dextrin, 2kg inulin, and purified water to make up to 100kg. (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, pulverize and pass through a 40-mesh sieve, mix evenly to obtain mixed herbal powder; (3) Enzymatic extraction: Add 9 times the amount of purified water to the obtained mixed herbal powder, adjust the pH to 5.0, add 0.3% of the total mass of the mixed herbal powder of compound enzyme, which is composed of cellulase and pectinase in a mass ratio of 1:1, with cellulase activity of 5000 U / g and pectinase activity of 5000 U / g, and enzymatic hydrolysis at 52℃ for 2.5 h, then raise the temperature to 90℃ to inactivate the enzyme for 10 min, and cool to room temperature to obtain the enzymatic hydrolysate; (4) Centrifugation and filtration: The obtained enzymatic hydrolysate was centrifuged at 4500 r / min for 15 min, and the supernatant was taken and filtered through a 0.45 μm microfiltration membrane to obtain the herbal extract; (5) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at 95℃ for 15 min, and cool to 38℃ to obtain the mixture; (6) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the mixture, stir to dissolve, adjust the pH to 4.0 to obtain the prepared solution; (7) Secondary sterilization and filling: The prepared solution is sterilized at 121℃ for 4 seconds, cooled to 82℃, and then filled to obtain the finished product.
[0039] Experiment Example 1 (Comparative Experiment on Dissolution Rate of Active Ingredients) 1. Experimental objective: To compare the dissolution rate of herbal active ingredients in the enzymatic hydrolysis-fermentation dual process of this invention with that in traditional decoction, single enzymatic hydrolysis, and single fermentation processes; 2. Experimental samples: Finished products from Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3; 3. Detection indicators: Dissolution rate of red ginsenosides, astragaloside A, polygonatum polysaccharide, and ophiopogon polysaccharide (based on the total content of the component in the raw material, calculate the dissolution ratio of the component in the finished product). 4. Experimental Results: Table 2 Experimental Results
[0040] 5. Experimental conclusions: The present invention employs a dual process of enzymatic hydrolysis and fermentation, achieving an average dissolution rate of 85.6% for active ingredients, which is significantly higher than that of traditional decoction (56.3%), single fermentation (63.7%), and single enzymatic hydrolysis (80.8%). This indicates that the synergistic effect of the dual process can effectively improve the dissolution efficiency of herbal active ingredients.
[0041] Experiment Example 2 (Stability Testing Experiment) 1. Experimental objective: To test the stability (sensory, physicochemical, and microbiological indicators) of the beverage of the present invention under different storage conditions. 2. Experimental samples: The finished product of Example 1 was packaged in PET bottles, with 3 bottles per group for parallel experiments; 3. Storage conditions: (1) Store at room temperature: 25±2℃, relative humidity 60±5%, for 6 months; (2) Low temperature storage: 4±2℃, for 12 months; (3) Accelerated test: 40±2℃, relative humidity 75±5%, stored for 3 months (equivalent to 6 months of storage at room temperature); 4. Testing time points: 0 months (initial), 1 month, 3 months, 6 months (room temperature / accelerated), 12 months (low temperature); 5. Testing indicators: sensory (color, odor, taste, clarity), physicochemical (pH, sugar content, active ingredient content, viable lactic acid bacteria count), and microbiological (total bacterial count, coliform bacteria, pathogenic bacteria). 6. Experimental Results: (1) Sensory stability After 6 months of storage at room temperature, 12 months of storage at low temperature, and 3 months of accelerated testing, the finished product maintained a uniform purplish-red color with no obvious sedimentation or layering; the aroma was that of blueberries with a hint of herbal fragrance, without any off-odors; the taste was pleasantly sweet and sour, without any bitterness or off-flavors; and the clarity was good, with no turbidity or flocculent matter. Compared with the initial state, the sensory indicators showed no significant changes (coefficient of variation ≤3%).
[0042] (2) Physicochemical stability Table 3 Physicochemical stability results
[0043] Note: All changes in physicochemical indicators are within the allowable range (pH change ≤ 0.2, sugar content change ≤ 0.2 g / 100 mL, loss of active ingredients ≤ 10%, viable lactic acid bacteria count ≥ 0.8 × 10⁻⁶). 9 The concentration of CFU / mL indicates that the product has good physicochemical stability.
[0044] (3) Microbial stability After 6 months of storage at room temperature, 12 months of storage at low temperature, and 3 months of accelerated testing, the total bacterial count of the finished product was ≤10 CFU / mL, no coliform bacteria were detected, and no pathogenic bacteria (Salmonella and Staphylococcus aureus) were detected. This meets the GB7101-2021 "Beverage" standard, indicating that the product has good microbial stability and no risk of contamination by other microorganisms.
[0045] 7. Experimental conclusion: The beverage of the present invention maintains stable sensory, physicochemical, and microbiological indicators after being stored at room temperature for 6 months and at low temperature for 12 months, meeting the relevant standard requirements. It has good storage stability and can meet the needs of industrial production and market circulation.
[0046] Experiment Example 3 (Sensory Evaluation Experiment) 1. Experimental objective: To evaluate the sensory quality of the beverage of the present invention and to compare the palatability of different embodiments and comparative examples; 2. Evaluation team: consisting of 10 professional sensory evaluators (5 men and 5 women, aged 20-45). 3. Evaluation indicators and weights: color (20 points), aroma (25 points), taste (40 points), clarity (15 points), total score 100 points; 4. Evaluation Criteria: (1) Color (20 points): uniform purplish-red (16-20 points), relatively uniform color (11-15 points), uneven color or mixed colors (0-10 points); (2) Odor (25 points): It has both blueberry fruit aroma and herbal fragrance, no odor (20-25 points), slight odor (11-19 points), obvious odor (0-10 points). (3) Taste (40 points): Sweet and sour, without bitterness, mellow taste (32-40 points), moderate sweet and sour, with a slight bitter taste (21-31 points), unbalanced sweet and sour, obvious bitter taste (0-20 points). (4) Clarity (15 points): Clear and transparent, without sediment or turbidity (12-15 points); slightly turbid, without obvious sediment (7-11 points); severely turbid, with sediment (0-6 points). 5. Experimental Results: Table 4 Experimental Results
[0047] 6. Experimental conclusions: The total sensory evaluation scores of Examples 1 and 2 of the present invention are both ≥90 points, and the taste, aroma, and color are all better than those of the comparative example, indicating that the process and formula of the present invention can effectively improve the palatability of the product and enhance its sensory quality.
[0048] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A lactic acid bacteria fermented beverage, characterized in that, It is made from the following ingredients in parts by weight: 30 parts blueberry juice, 1-3 parts red ginseng, 2-5 parts polygonatum, 3-6 parts astragalus, 2-4 parts ophiopogon japonicus, 1-2 parts dried tangerine peel, 0.5-1 part licorice, 2-4 parts longan, 0.1-0.3 parts compound lactic acid bacteria powder, 0.1-0.3 parts pectin, 5-8 parts fructose syrup, 2-4 parts resistant dextrin, 1-3 parts inulin, and purified water to make up to 100 parts; the compound lactic acid bacteria powder is composed of Lactobacillus plantarum powder, Lactobacillus acidophilus powder and Lactobacillus casei powder in a weight ratio of 2:1:1, and the viable count of the compound lactic acid bacteria powder is ≥1×10¹¹ CFU / g.
2. The lactic acid bacteria fermented beverage according to claim 1, characterized in that, It is made from the following ingredients by weight: 30 parts blueberry juice, 2 parts red ginseng, 3 parts polygonatum, 4 parts astragalus, 3 parts ophiopogon japonicus, 1.5 parts dried tangerine peel, 0.8 parts licorice, 3 parts longan, 0.2 parts compound lactic acid bacteria, 0.2 parts pectin, 6 parts fructose syrup, 3 parts resistant dextrin, 2 parts inulin, and purified water to make up to 100 parts.
3. A lactic acid bacteria fermented beverage according to claim 1 or 2, characterized in that, The red ginseng is artificially cultivated for 4 years with a saponin content ≥2.0%; the polygonatum is processed with wine and has a polysaccharide content ≥8.0%; the astragalus is Mongolian astragalus with a astragaloside A content ≥0.04%; and the ophiopogon is Sichuan ophiopogon with a ophiopogon polysaccharide content ≥6.0%.
4. A method for preparing a lactic acid bacteria fermented beverage, characterized in that, Includes the following steps: (1) Weigh each raw material according to any one of claims 1-3 for the lactic acid bacteria fermented beverage; (2) Pretreatment of medicinal and edible raw materials: Wash and remove impurities from red ginseng, polygonatum, astragalus, ophiopogon, tangerine peel, licorice and longan, crush and sieve, mix evenly to obtain mixed herbal powder; (3) Enzymatic extraction: Add purified water to the obtained mixed herbal powder, adjust the pH, add the compound enzyme, and enzymatically hydrolyze at a constant temperature. Then, heat up to inactivate the enzyme and cool to room temperature to obtain the enzymatic hydrolysate. (4) Centrifugation and filtration: Centrifuge the obtained enzymatic hydrolysate, take the supernatant, and filter it through a microfiltration membrane to obtain the herbal extract; (5) Mixing and sterilization: Mix the obtained herbal extract with blueberry juice evenly, sterilize at a constant temperature, and cool to obtain a mixture; (6) Lactic acid bacteria fermentation: Inoculate the cooled mixture with compound lactic acid bacteria powder and carry out constant temperature anaerobic fermentation to obtain fermentation liquid; (7) Preparation and stabilization: Add pectin, fructose syrup, resistant dextrin and inulin to the fermentation liquid, stir to dissolve, adjust pH to obtain the preparation solution; (8) Secondary sterilization and filling: The obtained preparation solution is sterilized by ultra-high temperature instantaneous sterilization, cooled and filled to obtain the finished product.
5. The method for preparing a lactic acid bacteria fermented beverage according to claim 4, characterized in that, In step (2), the sample is passed through a 40-mesh sieve.
6. The method for preparing a lactic acid bacteria fermented beverage according to claim 4, characterized in that, In step (3), the amount of purified water added is 8-10 times the amount of mixed herbal powder, the pH is adjusted to 4.5-5.5, the amount of compound enzyme added is 0.2%-0.5% of the total mass of mixed herbal powder, the compound enzyme is composed of cellulase and pectinase in a mass ratio of 1:1, the enzyme activity is ≥5000U / g, the enzymatic hydrolysis temperature is 50-55℃, the enzymatic hydrolysis time is 2-3h, the enzyme inactivation temperature is 90℃, and the enzyme inactivation time is 10min.
7. The method for preparing a lactic acid bacteria fermented beverage according to claim 4, characterized in that, In step (4), the centrifugation speed is 4000-5000 r / min, the centrifugation time is 15 min, and the filter is filtered through a 0.45 μm microfiltration membrane.
8. The method for preparing a lactic acid bacteria fermented beverage according to claim 4, characterized in that, In step (5), the constant temperature sterilization temperature is 95℃, the constant temperature sterilization time is 15min, and the temperature is cooled to 37-40℃.
9. The method for preparing a lactic acid bacteria fermented beverage according to claim 4, characterized in that, In step (6), the fermentation temperature is 37℃, the fermentation time is 24-36h, and fermentation continues until the number of viable lactic acid bacteria is ≥1×10⁻⁶. 9 CFU / mL.
10. The method for preparing a lactic acid bacteria fermented beverage according to claim 4, characterized in that, In step (7), adjust the pH to 3.8-4.2; In step (8), the ultra-high temperature instantaneous sterilization temperature is 121℃, the ultra-high temperature instantaneous sterilization time is 3-5s, and it is cooled to 82℃.