CN-121970855-A - Rosa roxburghii and coix seed composite liquid and preparation method thereof

Abstract

The invention provides a Rosa roxburghii and coix seed composite liquid and a preparation method thereof, and belongs to the technical field of beverage processing. The preparation method comprises the steps of soaking myotonin, mixing the myotonin with water, pulping and gelatinizing in sequence, carrying out enzymolysis by high-temperature alpha-amylase to obtain myotonin enzymolysis liquid, inoculating probiotic BLH1 seed liquid into the myotonin enzymolysis liquid for fermentation, and adding roxburgh rose juice into fermentation liquid for secondary fermentation after fermentation is completed to obtain the roxburgh rose myotonin composite liquid. The invention successfully converts the sharp sour taste of the roxburgh rose and the grain flavor of the coix seed into a fermented beverage with mild sour taste, extremely low astringent taste, prominent delicate flavor, mellow aftertaste and probiotic efficacy and coordinated flavor by utilizing microbial fermentation, thereby realizing the effects of reducing acid, reducing astringent taste, reducing sugar and improving sensory characteristics.

Inventors

• HE LAPING
• LI CUIQIN
• LIU JING

Assignees

• 贵州大学

Dates

Publication Date

20260505

Application Date

20260128

Claims (8)

1. 1. The preparation method of the roxburgh rose and coix seed composite liquid is characterized by comprising the following steps: (1) Soaking myotonin, mixing with water, pulping, pasting, and performing enzymolysis by high-temperature alpha-amylase to obtain myotonin enzymolysis liquid; (2) Inoculating the myotonin enzymolysis liquid with probiotics BLH1 seed liquid for fermentation; (3) And after the fermentation is finished, adding the roxburgh rose juice into the fermentation liquid for secondary fermentation to obtain the roxburgh rose and coix seed composite liquid.
2. 2. The preparation method according to claim 1, wherein the feed water ratio of the myotonin to the water is 1 (12-18) w/v.
3. 3. The method according to claim 1, wherein the gelatinization temperature is 85-95 ℃ for 15-30 min.
4. 4. The method according to claim 1, wherein the amount of the high temperature alpha-amylase is 170-230U/g, the temperature of the enzymolysis is 85-95 ℃ and the time is 30-60 min.
5. 5. The preparation method of claim 1, wherein the inoculation amount of the probiotics BLH1 seed liquid is 3-5% v/v, and the fermentation condition is that the fermentation is performed in a sealed manner at 37-39 ℃ in a carbon dioxide environment for 10-14 h.
6. 6. The method according to claim 1, wherein in the step (3), the volume ratio of the fermentation liquid to the juice of the rosa roxburghii tratt is (3:7) - (5:5).
7. 7. The method according to claim 1, wherein in the step (3), the condition of the secondary fermentation is 37-39 ℃ and 150-200 r/min shaking culture 28-36 h.
8. 8. The compound solution of fructus Rosae Normalis and Coicis semen prepared by the method of any one of claims 1-7.

Description

Rosa roxburghii and coix seed composite liquid and preparation method thereof Technical Field The invention relates to the technical field of beverage processing, in particular to a Rosa roxburghii and coix seed composite liquid and a preparation method thereof. Background Rosa roxburghii has been paid attention to with its extremely high vitamin C content and rich functional components such as polyphenol and polysaccharide, however, its strong sour taste severely restricts the acceptability and deep development of the product. The coix seed is a traditional cereal resource, is rich in polysaccharide, protein and various microelements, has the health care effects of strengthening spleen and removing dampness, but has single flavor and limited added value. The roxburgh rose and the coix seed are compounded, so that nutrition complementation and flavor harmony can be realized, but the problems of inherent astringency, excessive acidity, single taste level and the like of the roxburgh rose are difficult to overcome by simple physical mixing. Disclosure of Invention The invention aims to provide a Rosa roxburghii and coix seed composite liquid and a preparation method thereof, which are used for solving the problems in the prior art. In order to achieve the above object, the present invention provides the following technical solutions: according to one of the technical schemes, the preparation method of the roxburgh rose and coix seed composite liquid comprises the following steps: (1) Soaking myotonin, mixing with water, pulping, pasting, and performing enzymolysis by high-temperature alpha-amylase to obtain myotonin enzymolysis liquid; (2) Inoculating the myotonin enzymolysis liquid with probiotics BLH1 seed liquid for fermentation; (3) And after the fermentation is finished, adding the roxburgh rose juice into the fermentation liquid for secondary fermentation to obtain the roxburgh rose and coix seed composite liquid. According to the second technical scheme, the Rosa roxburghii and coix seed composite liquid is prepared by the preparation method. The invention discloses the following technical effects: The invention successfully converts the sharp sour taste of the roxburgh rose and the grain flavor of the coix seed into a fermented beverage with mild sour taste, extremely low astringent taste, prominent delicate flavor, mellow aftertaste and probiotic efficacy and coordinated flavor by utilizing microbial fermentation, thereby realizing the effects of reducing acid, reducing astringent taste, reducing sugar and improving sensory characteristics. The total acid content of the Rosa roxburghii and coix seed composite liquid is reduced by 13.52%, the tannin content is obviously reduced compared with the non-fermented Rosa roxburghii and coix seed composite liquid, the polysaccharide content and GABA content are increased, the sugar content is reduced, the sweet greasy feeling is alleviated, the sensory comprehensive evaluation reaches 80.45, and the Rosa roxburghii and coix seed composite liquid is a novel Rosa roxburghii and coix seed beverage with high quality and good flavor. Drawings In order to more clearly illustrate the embodiments of the present invention or the technical solutions of the prior art, the drawings that are needed in the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. FIG. 1 shows the measurement results of the electronic tongue of the present invention. Detailed Description Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this