CN103168889B - Fermented kudzuvine root herbal tea and preparation method thereof - Google Patents
Fermented kudzuvine root herbal tea and preparation method thereof Download PDFInfo
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- CN103168889B CN103168889B CN201310119178.3A CN201310119178A CN103168889B CN 103168889 B CN103168889 B CN 103168889B CN 201310119178 A CN201310119178 A CN 201310119178A CN 103168889 B CN103168889 B CN 103168889B
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Abstract
The invention discloses fermented kudzuvine root herbal tea and a preparation method thereof. The preparation method disclosed by the invention comprises the following steps of: pulping a kudzuvine root block with water, and filtering through 200 meshes to obtain kudzuvine root juice; putting 1-3 parts of honeysuckle, 0.2-0.5 part of liquorice and 0.1-0.2 part of mint into hot water at 60-70 DEG C according to the material-to-water ratio of 1:2, carrying out heat preservation and extracting for 1 hour, and filtering through 200 meshes to obtain extract liquid; by taking beef extract peptone solution as a culture medium, sterilizing at 121 DEG C for 30 minutes, inoculating bacillus subtilis at 37 DEG C, and culturing for 28-30 hours to obtain fermented strain of fermented kudzuvine root herbal tea; and adding the extract liquid and 4-5 parts of sugar into the prepared kudzuvine root juice according to the addition proportion of total materials, stirring and mixing uniformly, adding bacillus subtilis strain, which is 2% of the total materials, at 36-38 DEG C, wherein the early fermentation condition is at 36-38 DEG C for 10 hours, and the late fermentation condition is at 65-70 DEG C for 15 hours; and by taking constant sugar degree as the standard, mixing, filtering and homogenizing, carrying out pasteurization at 85-90 DEG C for 5 minutes, filling in time, and sterilizing for the second time to obtain the finished product. The fermented kudzuvine root herbal tea disclosed by the invention is capable of sufficiently playing pure, fresh, sweet, secretion-promoting and thirst-quenching flavors and nutritional values of kudzuvine root.
Description
Technical field
The present invention relates to technical field of beverage, a kind of fermented type root of kudzu vine cold tea specifically also relates to the preparation method of this fermented type root of kudzu vine cold tea simultaneously.
Background technology
The root of kudzu vine is the root of pulse family Pueraria, is conventional traditional Chinese medicine, belongs to the medicine food shared resource that ministry of Health of China is announced.Root of kudzu vine aboundresources, in the root of kudzu vine, content of starch is higher, is its main nutrient composition; In addition, modern pharmacological research shows, the isoflavonoids such as Puerarin, Puerarin xyloside, Genistein, daidzin, daidzein are the main compositions of the root of kudzu vine, have promote cardiovascular and cerebrovascular blood flow, reducing blood lipid, hypoglycemic, the different physiological roles such as blood alcohol, anti-ageing, anticancer, antifatigue, enhancing immunity of organisms are fallen, especially remarkable to safeguard the effect of cardiovascular and cerebrovascular health.At present, there have been technical scheme and the finished product of multiple kudzu herbal tea drink to be seen in market, most Product Process mainly adopt the enzymolysis clarification method of allotment again, directly add the enzymes such as amylase, carbohydrase and carry out amylorrhexis, and need NaOH, HCl to adjust the pH value of Pueraria lobota juice to adapt to enzymatic hydrolysis condition.But the easy like this local flavor that makes Pueraria lobota juice lose the original pure and fresh sweetness of the root of kudzu vine, root of kudzu vine taste is lighter, fresh and sweet, promote the production of body fluid to quench thirst feel not obvious.
Summary of the invention
A kind of fermented type root of kudzu vine cold tea that can give full play to the pure and fresh sweetness of the root of kudzu vine, the local flavor promoting the production of body fluid to quench thirst and nutritive value that the object of the invention is to overcome above-mentioned shortcoming and provide.
Another object of the present invention is to provide the preparation method of this fermented type root of kudzu vine cold tea.
A kind of fermented type root of kudzu vine cold tea of the present invention, comprises the raw material of following weight portion:
Root of kudzu vine 5-10 part;
Honeysuckle 1-3 part;
Radix Glycyrrhizae 0.2-0.5 part;
Peppermint 0.1-0.2 part;
Sugar 4-5 part.
Above-mentioned a kind of fermented type root of kudzu vine cold tea, wherein: honeysuckle, Radix Glycyrrhizae, peppermint are pharmaceutical grade raw material.
Above-mentioned a kind of fermented type root of kudzu vine cold tea, wherein: sugar is one or more in sucrose, acesulfame potassium and HFCS.
A preparation method for fermented type root of kudzu vine cold tea, comprises the steps:
(1) preparation of kudzuvine root juice: select peeling root of kudzu vine 5-10 part to be cut into small pieces, immersing immediately mass concentration is to carry out color retention in 0.1%-0.15% arabo-ascorbic acid sodium solution.Get root of kudzu vine piece and water in mass ratio example be the ratio making beating of 1 ︰ 3, through 200 orders, filter, obtain kudzuvine root juice, standby;
(2) preparation of honeysuckle, Radix Glycyrrhizae, peppermint leaching liquor: extracting honeysuckle 1-3 part, Radix Glycyrrhizae 0.2-0.5 part, peppermint 0.1-0.2 part are that the material-water ratio of 1 ︰ 2 is put into 60-70 ℃ of hot water and is incubated lixiviate 1 hour in mass ratio, and 200 orders filter, and obtain leaching liquor, standby;
(3) preparation of bacterial classification: take beef extract-peptone solution as culture matrix, through 121 ℃/30min sterilization, 37 ℃ of inoculation bacillus subtilises, cultivate 28-30h, obtain fermented type root of kudzu vine cold tea fermented bacterium, standby;
(4) in the kudzuvine root juice of preparation, by total material adding proportion, add leaching liquor and 4-5 part sugar, stir and evenly mix, at 36-38 ℃ of temperature, add the Bacillus subtilis strain of total material 2%, 36-38 ℃/10h of prior fermentation condition, 65-70 ℃/15h of later stage fermentation condition, no longer changes and is as the criterion with pol; Material filters through allotment, 200 orders, then through diatomite filtration, 22-25MPa homogeneous, 85-90 ℃ of pasteurize 5min, filling in time, then 120 ℃/15min re-pasteurization, get product.
Above-mentioned a kind of fermented type root of kudzu vine cold tea, wherein: bacillus subtilis is food grade bacterial classification.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: it is bacterial classification that the present invention chooses bacillus subtilis, utilize the amylase and the pectase that in its sweat, produce to decompose large particulate matter, avoided traditional enzymolysis process to use different enzymes to carry out the complexity of subsection enzymolysis, made more simple possible of technique; And removed Pueraria lobota juice pH value debugging routine from, product special flavour is more naturally pure.Bacillus subtilis (
bacillus subtilis) there is edible safety, the multiple enzymes such as amylase, pectase can be produced, and the growth of beneficial bacteria of intestinal tract lactic acid bacteria, Bifidobacterium can be promoted, there is positive health-care effect.Use modern microbial fermentation technology to make the health care drink of the root of kudzu vine.Can give full play to the pure and fresh sweetness of the root of kudzu vine, the local flavor promoting the production of body fluid to quench thirst and nutritive value.
The specific embodiment of the present invention is provided in detail by following examples.
The specific embodiment
Below in conjunction with example, describe the present invention, further explain and illustrate technical scheme feature of the present invention.
embodiment 1:
A preparation method for fermented type root of kudzu vine cold tea, comprises the steps:
Select the fresh root of kudzu vine 50kg that root body is sturdy, nothing is gone rotten, had no mechanical damage, with removing epidermis after clear water wash clean, be cut into the square fritter of 2cm, immersing mass concentration is to carry out color retention in 0.1% arabo-ascorbic acid sodium solution.Take out root of kudzu vine piece and add the making beating of 150kg water, slurries filter through 200 orders, obtain kudzuvine root juice; Get dry, without going mouldy, the honeysuckle 10kg without insect bite, Radix Glycyrrhizae 2kg, peppermint 1kg, 60-70 ℃ of hot water putting into 26kg after cleaning is incubated lixiviate 1 hour, 200 orders filter, and obtain leaching liquor.Get 40kg sucrose and be dissolved in water completely, obtain liquid glucose.Kudzuvine root juice, leaching liquor mix with liquid glucose, then add pure water, obtain about 900kg material.Toward adding the standby bacterial classification of 20kg in material, (this bacterial classification be take beef extract-peptone solution as culture matrix, through 121 ℃/30min sterilization, 37 ℃ of inoculation bacillus subtilises, cultivate 28h and obtain), 36-38 ℃/10h of prior fermentation condition, 65-70 ℃/15h of later stage fermentation condition, no longer changes and is as the criterion with pol.Material, through the quantitative total material of 1000kg that obtains, filters through 200 orders, then through diatomite filtration, 22-25MPa homogeneous, 85-90 ℃ of pasteurize 5min, filling in time, then 120 ℃/15min re-pasteurization, get product.
Product managerization detects and microorganism detection, as shown in table 1, meets the qualified requirement of beverage.
The physics and chemistry of table 1 embodiment of the present invention 1 product detects and microorganism detection result
| Sequence number | Project | Reference value | Result |
| 1 | Acidity | 50-65 oT | 57 |
| 2 | Soluble solid | ≥3.0% | 5.8 |
| 3 | Total plate count (cfu/ml) | ≤100 | 5 |
| 4 | Coliform (MPN/100mL) | ≤3 | <3 |
| 5 | Mould (cfu/ml) | ≤10 | <1 |
| 6 | Yeast (cfu/ml) | ≤10 | <1 |
| 7 | Pathogenic bacteria | Must not detect | Do not detect |
embodiment 2:
A preparation method for fermented type root of kudzu vine cold tea, comprises the steps:
Remove skin root of kudzu vine 100kg and be cut into small pieces, immersing mass concentration is to carry out color retention in 0.15% arabo-ascorbic acid sodium solution.Take out root of kudzu vine piece and add the making beating of 300kg water, slurries filter through 200 orders, obtain kudzuvine root juice.The 60-70 ℃ of hot water that extracting honeysuckle 30kg, Radix Glycyrrhizae 5kg, peppermint 2kg put into 74kg is incubated lixiviate 1 hour, and 200 orders filter, and obtain leaching liquor.Get 100kg HFCS completely in water-soluble solution, obtain liquid glucose.Kudzuvine root juice, leaching liquor mix with liquid glucose, then add pure water, obtain about 900kg material.In material, add the standby bacterial classification of 20kg, this bacterial classification be take beef extract-peptone solution as culture matrix (cultivate 30h and obtain through 121 ℃/30min sterilization, 37 ℃ of inoculation bacillus subtilises), 36-38 ℃/10h of prior fermentation condition, 65-70 ℃/15h of later stage fermentation condition, no longer changes and is as the criterion with pol.Material, through the quantitative total material of 1000kg that obtains, filters through 200 orders, then through diatomite filtration, 22-25MPa homogeneous, 85-90 ℃ of pasteurize 5min, filling in time, then 120 ℃/15min re-pasteurization, get product.
Product managerization detects and microorganism detection, as shown in table 2, meets the qualified requirement of beverage.
The physics and chemistry of table 2 embodiment of the present invention 2 products detects and microorganism detection result
| Sequence number | Project | Reference value | Result |
| 1 | Acidity | 50-65 oT | 60 |
| 2 | Soluble solid | ≥3.0% | 6.1 |
| 3 | Total plate count (cfu/ml) | ≤100 | <1 |
| 4 | Coliform (MPN/100mL) | ≤3 | <3 |
| 5 | Mould (cfu/ml) | ≤10 | <1 |
| 6 | Yeast (cfu/ml) | ≤10 | <1 |
| 7 | Pathogenic bacterium | Must not detect | Do not detect |
embodiment 3:
A preparation method for fermented type root of kudzu vine cold tea, comprises the steps:
Remove skin root of kudzu vine 70kg and be cut into small pieces, immersing mass concentration is to carry out color retention in 0.12% arabo-ascorbic acid sodium solution.Take out root of kudzu vine piece and add the making beating of 210kg water, slurries filter through 200 orders, obtain kudzuvine root juice.The 60-70 ℃ of hot water that extracting honeysuckle 20kg, Radix Glycyrrhizae 2kg, peppermint 1.5kg put into 47kg is incubated lixiviate 1 hour, and 200 orders filter, and obtain leaching liquor.Get 0.025kg acesulfame potassium and be dissolved in water completely, obtain liquid glucose.Kudzuvine root juice, leaching liquor mix with liquid glucose, then add pure water, obtain about 900kg material.Toward adding the standby bacterial classification of 20kg in material, (this bacterial classification be take beef extract-peptone solution as culture matrix, through 121 ℃/30min sterilization, 37 ℃ of inoculation bacillus subtilises, cultivate 29h and obtain), 36-38 ℃/10h of prior fermentation condition, 65-70 ℃/15h of later stage fermentation condition, no longer changes and is as the criterion with pol.Material, through the quantitative total material of 1000kg that obtains, filters through 200 orders, then through diatomite filtration, 22-25MPa homogeneous, 85-90 ℃ of pasteurize 5min, filling in time, then 120 ℃/15min re-pasteurization, get product.
Product managerization detects and microorganism detection, as shown in table 3, meets the qualified requirement of beverage.
The physics and chemistry of table 3 embodiment of the present invention 3 products detects and microorganism detection result
| Sequence number | Project | Reference value | Result |
| 1 | Acidity | 50-65 oT | 59 |
| 2 | Soluble solid | ≥3.0% | 6.0 |
| 3 | Total plate count (cfu/ml) | ≤100 | <1 |
| 4 | Coliform (MPN/100mL) | ≤3 | <3 |
| 5 | Mould (cfu/ml) | ≤10 | <1 |
| 6 | Yeast (cfu/ml) | ≤10 | <1 |
| 7 | Pathogenic bacterium | Must not detect | Do not detect |
The above, it is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, any technical solution of the present invention content that do not depart from, any simple modification, equivalent variations and the modification above embodiment done according to technical spirit of the present invention, all still belong in the scope of technical solution of the present invention.
Claims (2)
1. a preparation method for fermented type root of kudzu vine cold tea, comprises the steps:
(1) preparation of kudzuvine root juice: select peeling root of kudzu vine 5-10 part to be cut into small pieces, immersing immediately mass concentration is to carry out color retention in 0.1%-0.15% arabo-ascorbic acid sodium solution, get root of kudzu vine piece and water in mass ratio example be the ratio making beating of 1 ︰ 3, through 200 orders, filter, obtain kudzuvine root juice, standby;
(2) preparation of honeysuckle, Radix Glycyrrhizae, peppermint leaching liquor: extracting honeysuckle 1-3 part, Radix Glycyrrhizae 0.2-0.5 part, peppermint 0.1-0.2 part are that the material-water ratio of 1 ︰ 2 is put into 60-70 ℃ of hot water and is incubated lixiviate 1 hour in mass ratio, and 200 orders filter, and obtain leaching liquor, standby;
(3) preparation of bacterial classification: take beef extract-peptone solution as culture matrix, through 121 ℃/30min sterilization, 37 ℃ of inoculation bacillus subtilises, cultivate 28-30h, obtain fermented type root of kudzu vine cold tea fermented bacterium, standby;
(4) in the kudzuvine root juice of preparation, by total material adding proportion, add leaching liquor and 4-5 part sugar, stir and evenly mix, at 36-38 ℃ of temperature, add the Bacillus subtilis strain of total material 2%, 36-38 ℃/10h of prior fermentation condition, 65-70 ℃/15h of later stage fermentation condition, no longer changes and is as the criterion with pol; Material filters through allotment, 200 orders, then through diatomite filtration, 22-25MPa homogeneous, 85-90 ℃ of pasteurize 5min, filling in time, then 120 ℃/15min re-pasteurization, get product.
2. the preparation method of fermented type root of kudzu vine cold tea as claimed in claim 1, wherein: bacillus subtilis is food grade bacterial classification.
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| CN103653171B (en) * | 2013-12-17 | 2015-01-07 | 江苏大学 | Preparation method for radix puerariae lactobacillus effervescent tablet |
| CN104920736A (en) * | 2015-07-06 | 2015-09-23 | 青岛嘉瑞生物技术有限公司 | Chinese herbal medicine health care cool tea capable of relieving asthenopia |
| CN104904962A (en) * | 2015-07-07 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Complex fermented gynostemma pentaphylla type Chinese herbal medicine health tea |
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| CN106852424A (en) * | 2015-12-09 | 2017-06-16 | 池州千年坊生物科技有限公司 | A kind of root of kudzu vine drink and preparation method thereof |
| CN105918554A (en) * | 2016-05-09 | 2016-09-07 | 周学付 | Sweet-scented osmanthus flavored herb tea |
| CN108354046A (en) * | 2018-05-18 | 2018-08-03 | 湖北中坪葛业开发有限公司 | A kind of prebiotic tea of the pueraria lobata to promote the production of body fluid to quench thirst |
| CN108967615A (en) * | 2018-08-09 | 2018-12-11 | 陈建辉 | A kind of herbal tea product and its preparation method and application |
| CN112493342A (en) * | 2020-11-30 | 2021-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Solid-state fermented honey and radix puerariae tea and preparation method thereof |
| CN112998108A (en) * | 2021-04-30 | 2021-06-22 | 合肥工业大学 | Preparation method of ginger seedling fermented tea beverage |
| CN113261598A (en) * | 2021-05-08 | 2021-08-17 | 上海共得健康科技集团有限公司 | Honeysuckle flower black tea preparation method |
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