CN103719965A - Saussurea natto enzyme health beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a saussurea involucrate and natto enzyme health-care beverage and a preparation method thereof. The preparation method comprises the following steps: 1. pulping the plant raw materials to prepare fermentation liquor; 2. inoculating Cordyceps, and fermenting at 20-35 deg.C for 8-8 days; 3. inoculating Bacillus natto, and fermenting at 30-37 deg.C for 4-8 days; 4. inoculating beer yeast for mixed fermentation for 4-8 days; 5. and preparing the mixed fermentation filtrate into the ferment beverage. Wherein the plant material comprises a grain, a fruit or a vegetable. The invention has the beneficial effects that: the saussurea involucrate and natto enzyme health-care beverage is produced by taking natural plants as raw materials and adopting a mixed fermentation technology, and the product not only has the drinking function of the beverage, but also has the health-care function of saussurea involucrate and natto; the product of the invention is added with amino acid and vitamin which are necessary for human body, and is not added with any preservative, thus being more nutritious and more health-care. The production concept of the product of the invention conforms to the development trend of 'green, environmental protection and health' of the current international beverage.

Description

Saussurea natto enzyme health beverage and preparation method thereof

technical field

The invention relates to a cordyceps natto enzyme health beverage and a preparation method thereof, belonging to the field of food and beverages, in particular to fermented beverages. The fermentation process includes liquid submerged fermentation and mixed fermentation technologies.

the

Background technique

Fermented beverages are loved by more and more consumers because of their rich nutrition, certain physiological functions, and unique flavors. At present, the main fermented beverages in the domestic market are yeast fermented beverages and lactic acid bacteria fermented beverages, and no composite fermented beverages of Cordyceps and natto have been listed for sale.

Enzyme, also known as enzyme, is a substance composed of amino acids with special biological activity. It is an essential substance to maintain the normal functions of all living animals, plants and microorganisms, so the lack of enzymes in the human body can easily cause various diseases. At present, with the improvement of people's income level, the standard of living is also improved accordingly, and people's awareness of health care is getting stronger and stronger. It is very beneficial to take plant enzymes extracted from pure natural plants to supplement the enzymes necessary for the human body. Snow lotus contains a variety of beneficial ingredients for human body functions, and it can play an excellent role in conditioning and health care for the human body. Bacillus natto food is the most popular health food in Japan, and its fermentation base is rich in enzymes, nattokinase and vitamin K. Studies have shown that natto has health effects such as anti-cancer, anti-oxidation, lowering blood pressure, preventing and treating osteoporosis, promoting blood coagulation, anti-pathogenic bacteria, and thrombolysis. European and American countries describe natto as "the super nutritious food of the century".

The invention fuses the health care functional factors of snow lotus and natto together for the first time to produce a novel health drink with snow lotus and natto enzyme that is rich in nutrition, has the functions of strengthening the body, enhancing human immunity and the like.

the

Contents of the invention

The main purpose of the present invention is to provide a fermented beverage which has the health care functions of snow lotus and natto at the same time. Its technical scheme is as follows:

A kind of snow lotus natto enzyme health drink of the present invention and preparation method thereof, comprises the following steps:

S1, beating plant raw materials to prepare fermented liquid;

S2. Insert Cordyceps fungus according to 8-15% of the fermentation broth, 180-200 rpm, ferment at 25-30°C for 4-6 days;

S3. Insert 8-15% of the fermented liquid into Bacillus natto, 150-170 rpm, ferment at 30-37°C for 5-8d;

S4. Mix the Cordyceps fermented liquid and Bacillus natto fermented liquid evenly, add brewer's yeast according to 0.5-1% of the mixed fermented liquid, 80-100 rev/min, 28-35°C mixed fermentation for 4-5 days, and make an enzyme beverage .

The plant material includes grains, fruits or vegetables.

Specifically, the above-mentioned plant raw materials include one or more of soybeans, corn, peanuts, apples, Luo Han Guo, carrots, tomatoes, and the like. In addition, after step S4, it also includes:

S5. Sterilize the mixed fermented liquid at 95-110° C., filter it with 600-800 mesh after natural cooling, and use amino acids, vitamins, organic acids, Luo Han Guo extract, etc. to prepare the mixed fermented filtrate into Saussurea natto enzyme beverage.

In the Saussurea natto enzyme health beverage and its preparation method of the present invention, in step S1, the beating particle size of the fermentation liquid is set to 80-100 mesh. In steps S1 and S2, the fermentation broth needs to be sterilized. The Cordyceps and Bacillus natto in steps S2 and S3 are cultivated to obtain seed liquid. In a preferred manner, amino acids, vitamins, organic acids, Luo Han Guo extract, etc. are used to prepare the mixed fermentation filtrate into Saussurea natto enzyme beverage.

The Saussurea natto enzyme health drink and the preparation method thereof of the present invention comprise: Saussurea natto solid-state fermentation technology, Cordyceps natto liquid fermentation technology and health drink compounding technology. The present invention adopts snow lotus bacteria purified from wild snow lotus in Tianshan Mountain, Xinjiang and food-grade safe bacterial strain Bacillus natto to ferment plant materials to produce health care beverages. Compared with the prior art, the present invention has the following beneficial effects:

1, the present invention adopts liquid submerged fermentation technology to produce Saussurea natto enzyme health drink, compared with the old-fashioned use of fruiting bodies to produce health drinks, the present invention has the advantages of short production cycle, good controllability and production not subject to seasonal restrictions;

2. The present invention uses probiotic mixed fermentation technology to extract plant enzymes from pure natural plants. The product contains a variety of biologically active substances, and the nutritional components have the characteristics of small molecular weight and water solubility, which are easier to be absorbed and utilized by the human body; the product also has The health function of snow lotus and natto.

the

Description of drawings

Fig. 1 is a schematic diagram of the production process of the product of the present invention.

the

Detailed ways

The present invention utilizes snow lotus bacteria and natto bacteria to ferment and produce the method for snow lotus natto enzyme health drink, comprises following process successively:

1. Inoculate snow lotus bacteria and natto bacteria into liquid medium respectively, cultivate them in a suitable environment, and then expand the culture to make seed liquid;

2. The plant raw materials are mixed in a certain proportion and then sterilized at 121°C for 30 minutes to make fermentation broth or fermented mash;

3. Put the Saussurea succulent seed solution into the plant fermentation liquid (mash), 170-200 rpm, 18-25°C for 4-6 days of fermentation;

4. Add the Bacillus natto seed liquid to the plant fermentation liquid (mash), 140-170 rpm, and ferment at 30-37°C for 5-8 days;

5. Mix Saussurea natto fermentation broth and Bacillus natto fermentation broth evenly, add brewer’s yeast according to 0.5-1% of the mixed fermentation broth, 80-100 rpm, 28-35°C mixed fermentation for 4-5 days, and make Saussurea natto soybean mixed enzyme liquid;

6. Sterilize and filter the Saussurea natto mixed enzyme solution, collect the mixed enzyme filtrate, and use amino acids, vitamins, organic acids, monk fruit extracts, etc. to prepare the mixed enzyme filtrate into Saussurea natto enzyme beverage.

The sterilizing method in the above method can adopt ultra-high temperature sterilization, microwave sterilization, pasteurization and other methods. Product packaging materials include glass bottles, heat-resistant non-toxic plastic bottles.

Example 1

Saussurea natto enzyme health drink is produced with soybean as the main raw material.

Weigh 10kg of high-quality soybeans, rinse them with clean water, add 30-50kg of pure water to soak for 8-12 hours. Weigh 2kg each of carrots and apples, rinse with clean water, peel and core the apples and cut them into small pieces together with the carrots. Soybeans, carrots and apples are combined and beaten, the particle size is 80-100 mesh, and 100kg of plant fermentation liquid is made, which is input into the fermenter and sterilized at 121°C for 20 minutes. Insert the Bacillus natto seed solution according to the inoculum amount of 10%, and ferment for 6 days at 170 rpm and 32°C;

Add 25kg of silkworm chrysalis powder, 0.25kg of CaCO ₃ and soybean oil to the above plant fermentation to make 100kg of fermentation broth, put it into the fermenter, and sterilize at 121°C for 20 minutes. Insert Saussurea succulent seed solution according to 15% inoculum amount, and ferment for 5 days at 170 rpm and 20°C;

Mix the Bacillus natto fermentation liquid and the Cordyceps fermented liquid evenly, insert the brewer's yeast according to the inoculum amount of 0.5%, ferment for 4 days at 100 r/min at 30°C; filter the mixed fermentation liquid, collect the filtrate, and use fructose, Luo Han Guo The extract, salt, citric acid, malic acid, amino acids, vitamins, etc. are used to prepare the filtrate into a health drink made of Saussurea natto enzyme.

Example 2

The Saussurea natto enzyme health drink is produced with corn as the main raw material.

Weigh 20kg of high-quality corn and rinse with clean water. Weigh 4kg each of carrots and pumpkins, rinse them with clean water, peel the pumpkins and cut them into small pieces together with the carrots. Corn, carrot and pumpkin are combined and beaten, with a particle size of 80-100 mesh, to make 200kg of plant fermentation liquid, which is put into a fermenter and sterilized at 121°C for 25 minutes. Insert the Bacillus natto seed solution according to the inoculum amount of 13%, and ferment for 5 days at 180 rpm and 30°C;

Add 50kg of silkworm chrysalis powder, 0.5kg of CaCO ₃ and soybean oil to the above plant fermentation to make 200kg of fermentation liquid, put it into the fermenter, and sterilize at 121°C for 25 minutes. Insert the Cordyceps sinensis seed solution according to 12% inoculation amount, and ferment for 4 days at 190 rpm and 22°C;

Mix the Bacillus natto fermentation broth and Saussurea sauraceae fermentation broth evenly, insert brewer’s yeast at 1% inoculum, ferment for 4 days at 80 rpm at 32°C; filter the mixed fermentation broth, collect the filtrate, and use fructose and Luo Han Guo The extract, salt, citric acid, malic acid, amino acids, vitamins, etc. are used to prepare the filtrate into a health drink made of Saussurea natto enzyme.

The present invention has great improvements in production technology and product performance. The present invention produces Saussurea natto health drink with liquid submerged fermentation technology and probiotic mixed fermentation technology and has the following advantages:

1. Compared with the old-fashioned production of Cordyceps fruiting bodies as raw materials to produce Cordyceps beverages, the production process of the present invention has the advantages of short production cycle, large output, good controllability, and easy separation and extraction of products;

2. The present invention adopts the health drink produced by the mixed fermentation technology of snow lotus and Japanese bacillus natto. Compared with the drink made by blending in the market and the drink produced by fermentation of a single strain, the product has unique local flavor and taste. It contains rich nutrition, more abundant and diverse biological active substances, and more extensive health care functions;

3. The product of the present invention contains a variety of active substances with antibacterial, antiviral and anti-inflammatory effects, so the product of the present invention does not require any preservatives, and is greener and healthier;

4, the used snow lotus of the present invention is from the wild snow lotus that Xinjiang Tianshan grows through repeatedly purifying, bacterial classification is identified as snow lotus through Institute of Microbiology, Chinese Academy of Sciences, and is determined to be snow lotus; Used natto belongs to Japan's high-quality natto bacteria; ensure The high quality of the product of the present invention is ensured.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Any equivalent replacement or change of the inventive concepts thereof shall fall within the protection scope of the present invention.

Claims (8)

1. saussurea involucrata natto ferment health drink and preparation method thereof, is characterized in that, comprises the steps:

Zymotic fluid is prepared in S1, plant material making beating;

S2, press the 10-15% access snow lotus live body of zymotic fluid, 160-200 Zhuan ∕ divides, 25-35 ℃ of fermentation 4-6d;

S3, the 10-15% access Bacillus natto of pressing zymotic fluid, 140-170 Zhuan ∕ divides, 30-37 ℃ of fermentation 5-8d;

S4, cordyceps sinensis fermentation liquor and fermenting bacillus natto liquid are mixed, by 1% access brewer's yeast of mixed culture fermentation liquid, 90-120 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d, makes ferment beverage;

Described plant material comprises cereal, fruit or vegetables.

2. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 1, is characterized in that, described plant material comprises one or more of soybean, corn, peanut, apple, Momordica grosvenori, carrot, pumpkin, tomato etc.

3. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 1, is characterized in that, after step S4, also comprises:

S5, by mixed culture fermentation liquid in 95-110 ℃ of sterilizing, naturally cooling rear 600-800 order filters, and mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage with amino acid, vitamin, organic acid, Momordica grosvenori extract etc.

4. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 3, is characterized in that, the zymotic fluid in step S1 and S2 need be through sterilization treatment.

5. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 4, it is characterized in that, the Cordyceps Militaris in step S2 obtains seed liquor by cultivation, concrete mode: Cordyceps Militaris is inoculated in fluid nutrient medium, 18-25 ℃ of cultivation, then seed liquor is made in expansion cultivation.

6. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 5, it is characterized in that, the Bacillus natto in step S3 obtains seed liquor by cultivation, concrete mode: Bacillus natto is inoculated in fluid nutrient medium, 30-37 ℃ of cultivation, then seed liquor is made in expansion cultivation.

7. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 4, is characterized in that, in step S1, the making beating granularity of described zymotic fluid is 80-100 order.

8. saussurea involucrata natto ferment health drink and preparation method thereof according to claim 5, is characterized in that snow lotus live body in step S2.