Studies On The Preparation Technology And Quality Standard Of The Fermented Beverage Of Cynanchum Bungei Decne.and Luohanshen

Objective:Traditional Chinese medicine fermentation,as an important part of the processing of traditional Chinese medicine,has played a vital role in the application history of traditional Chinese medicine.In this project,traditional Chinese medicine Cynanchum bungei Decne and rare and precious crop Luohanshen are applied modern fermentation technology to obtain a fermented beverage with good taste,balanced nutrition,no chemical preservatives and pigments as well as edible flavor,and good health care and the effect of relaxing bowel.Thus,the resources Cynanchum bungei Decne and Luohanshen can be effectively exploited and utilized.Methods:In the fermentation process,the optimum ratio of material to water was obtained by using the tissue state of different content of Cynanchum bungei Decne and Luohanshen.Single factor analysis and orthogonal experiment are used to liquefy and saccharify the pulp of Cynanchum bungei Decne and Luohanshen.According to the four factors of adding amount of enzyme,enzymatic time,pH value and temperature,the content of reducing sugar in the mixture is taken as the index to optimize the liquedation and saccharification process.The optimum fermentation strain is selected according to the acid production capacity of fermentation and the tissue state of fermentation liquid.Single factor experiment and orthogonal experiment are used to optimize the fermentation process from four aspects including the ratio of fermentation ingredients,the amount of added sugar,the fermentation time and the fermentation temperature.According to national GB 16321-2003 Lactobacillus Beverage Hygiene Standard,the quality of fermente beverage is evaluated from sensory evaluation,physicochemical index and microbial index.HPLC is used to determine the content of the hygienical component of Cynanchum bungei Decne named Baishouwu benzophenone in fermented beverage.Mice were divided into model control group,negative control group and three dose experimental group(high,medium and low dose group),and the relaxing bowel effect of fermented beverage is determined by measuring the ink progradation rate,first defecation time,number of defecation within 5h and defecation quality.Results:The optimum ratio of material to water of Cynanchum bungei Decne and Luohancan is 1:7。Cynanchum bungei Decne liquefied conditions as the best added amount of enzyme is 0.45%,the optimal temperature of 60 ℃,best liquefaction time 70 minutes,the optimum pH value of 6.0.Cynanchum bungei Decne saccharification conditions for enzyme added amount is 0.04%,saccharification time of 150 min,saccharification temperature of 55 ℃,saccharification pH 6.0.The optimum conditions of Luohanshen liquefaction is that the best added amount of enzyme is 0.5%,the optimal temperature is 55 ℃,liquefaction time is 60 minutes,best optimum pH value is 6.0.Luohanshen saccharification process: added amount of enzyme is 0.035%,saccharification time is 120 min,saccharification temperature is 55 ℃,saccharification pH is 4.0.The optimum fermentation strain is commercial lactic acid bacteria(7 strains).The fermented beverage was best prepared under the above conditions that liquid ratio of 1:3,6% sugar,0.3% lactic acid bacteria,the temperature of 36 ℃.According to the national current GB 16321-2003 Lactobacillus Beverage Health Standard,the quality of fermented beverages is evaluated by the sensory evaluation,physical and chemical indexes and microbial indexes of fermented beverages.The fermented beverage has a uniform color with a yellowish milky liquid,Delicate taste,sweet and sour delicious,with Cynanchum bungei Decne and Luohanshen light aroma,opacified,uniform and not stratified,no foreign bodies,no bubbles.The protein content of fermented beverage is 1.5g/100 mL.The total arsenic content in fermented beverages is 0.14mg/mL.The total arsenic content is 0.027mg/mL.The copper content is 3.2mg/mL.According to the determination of urease test showed negative and the pH was 4.74.The lactobacillus content is 2.1×10~6 cfu/mL,the number of yeast is 18 cfu/mL,and escherichia coli(MPN/100 mL is 1.37).No pathogenic bacteria is detected.Lactobacillus fermented drinks meet the national quality standards and can be safely drunk.The content of Baishouwu diphenylketone in fermented beverage is14.51 g/mL.In the constipation model group,compared with the negative control group,the rate of ink propulsion is significantly reduced,the defecation time is significantly prolonged,and the number and quality of defecation are significantly reduced.Three doses of fermented beverage significantly increased the intestinal propulsion rate of constipated mice.High and medium doses of fermented beverages significantly increase the number and quality of defeaction.Conclusion:According to the experimental conditions,the fermented beverage of Cynanchum bungei Decne and Luohanshen is sweet and sour,which conforms to the national health standard of lactobacillus drinks GB 16321-2003,and has the health care and good effect of relaxing bowl.