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CN-121991837-A - Preparation method of lactobacillus plantarum Lactobacillus plantarum ST and fermented folium llicis latifoliae tea beverage

CN121991837ACN 121991837 ACN121991837 ACN 121991837ACN-121991837-A

Abstract

The invention relates to lactobacillus plantarum Lactobacillus plantarum ST and a preparation method of a fermented lobular broadleaf holly leaf beverage thereof, and belongs to the technical field of foods. Comprises weighing folium Ilicis, adding ultrapure water, boiling, filtering, collecting tea water, adding sugar, dissolving completely, sterilizing, inoculating Lactobacillus plantarum ST, fermenting at constant temperature, and aseptic packaging. The invention combines the lobular kuding tea with the probiotics fermentation technology, and provides the functional beverage with the functions of resisting oxidation, relieving hyperuricemia and regulating blood sugar, so that various nutrient components rich in the lobular kuding tea and the health efficacy of probiotics are supplemented, more comprehensive health support is provided for human bodies, and the invention has wide application prospect.

Inventors

  • YANG ZHOUJIE
  • Beng Tingting
  • ZHOU YING
  • QIN LIKANG
  • SHI HUI
  • LIN BING
  • WANG YING
  • CHEN JIE
  • WANG MINGXING

Assignees

  • 贵州中医药大学

Dates

Publication Date
20260508
Application Date
20260116

Claims (10)

  1. 1. The lactobacillus plantarum Lactobacillus plantarum ST is characterized in that the strain is preserved in China general microbiological culture collection center (CCTCC) with the preservation number of M20251740 ST8 and the sequence of SEQ ID NO. 1 in the year of 2025 and 7 and 31.
  2. 2. A preparation method of lactobacillus plantarum Lactobacillus plantarum ST-fermented folium llicis latifoliae tea beverage is characterized by comprising the following steps: step 1 preparation of fermented beverage base Accurately weighing folium Ilicis, adding purified water, heating to boil, filtering, collecting tea, adding sugar, and dissolving completely; Step 2, sterilizing Pasteurizing or sterilizing at high temperature under high pressure, and immediately cooling to room temperature; Step 3, inoculating Inoculating Lactobacillus plantarum ST to tea cooled to room temperature; Step 4, fermentation Fermenting the inoculated tea in a constant-temperature biochemical incubator to obtain the drink.
  3. 3. The method for preparing lactobacillus plantarum Lactobacillus plantarum ST fermented folium llicis latifoliae tea beverage according to claim 2, wherein in the step 1, the application part of the folium llicis latifoliae tea is leaf or branch.
  4. 4. A method for preparing a lactobacillus plantarum Lactobacillus plantarum ST fermented tea beverage of the leaves kuding according to claim 2, wherein in step 1, sugar includes but is not limited to glucose, sucrose, fructose and maltose.
  5. 5. The method for preparing the lactobacillus plantarum Lactobacillus plantarum ST-fermented folium llicis latifoliae tea beverage according to claim 2, wherein in the step 1, the folium llicis latifoliae tea and sugar are 6-10 g of folium llicis latifoliae tea, 10-50 g of sugar and the balance of purified water.
  6. 6. The method for preparing lactobacillus plantarum Lactobacillus plantarum ST fermented broadleaf holly leaf beverage according to claim 2, wherein in the step 2, the pasteurization condition is 60-70 ℃ and 20-30 min, and the high-temperature high-pressure sterilization condition is 110-120 ℃ and 15-30 min.
  7. 7. The method for preparing lactobacillus plantarum Lactobacillus plantarum ST-15% fermented broadleaf holly leaf beverage according to claim 2, wherein the inoculation amount of Lactobacillus plantarum ST is 5-15% in the step 3.
  8. 8. The method for preparing lactobacillus plantarum Lactobacillus plantarum ST fermented broadleaf holly leaf beverage according to claim 2, wherein in the step 4, the fermentation conditions are that the fermentation temperature is 30-40 ℃ and the fermentation time is 24-48 h.
  9. 9. The method for preparing lactobacillus plantarum Lactobacillus plantarum ST fermented folium llicis-folium tea beverage according to claim 2, wherein the fermented beverage is a beverage with the viable count of viable bacteria not less than 10 11 CFU/mL or a beverage without viable bacteria.
  10. 10. The method for preparing lactobacillus plantarum Lactobacillus plantarum ST fermented folium llicis latifoliae tea beverage according to claim 2, wherein the total flavone content in the fermented beverage is not less than 0.33+/-0.01 mg/mL, and the total phenol content is not less than 0.29+/-0.01 mg/mL; The lactic acid content in the fermented beverage is not lower than 428.85 +/-6.16 mg/mL, and the acetic acid content is not lower than 71.75 +/-7.87 mg/mL.

Description

Preparation method of lactobacillus plantarum Lactobacillus plantarum ST and fermented folium llicis latifoliae tea beverage Technical Field The invention relates to the technical field of probiotic fermented plant beverages, in particular to a preparation method of lactobacillus plantarum Lactobacillus plantarum ST and fermented folium llicis latifoliae tea beverages. Background Folium Ilicis (Ligustrum robustum (roxb.) Blume, SMALL LEAF Kuding tea) is leaf of plant of genus Ligustrum of family Oleaceae, and is also called "Qingshan green water tea", herba Centipedae, and small wax of calyx, and is mainly distributed in southwest and south China. The Guizhou Yuqing county is a core production area of the nationwide lobular kuding tea, and obtains the national geographic marking products in China in 2005. In addition to being widely used as a beverage in folks, the lobular kuding tea is also a common medicinal plant. It is recorded that the leaf Kuding tea is cool in nature, bitter and sweet in taste, has the efficacy of clearing away heat and toxic materials, and is commonly used for treating dizziness, flushing, innominate toxic swelling, trachoma, infantile malnutrition, odontalgia, mastalgia, burn and scald, etc. Modern pharmacological studies also prove that the folium llicis Latifoliae also has the functions of resisting oxidation, resisting cancer, reducing blood sugar and the like. Therefore, the lobular kuding tea has better medicinal activity and health care value. At present, most of the small leaf broadleaf holly leaf beverages on the market adopt more traditional and simple processing modes, and the methods expose a plurality of problems while retaining the original characteristics of the small leaf broadleaf holly leaf part. Such as bitter taste, single flavor, lack of deep development, etc. Among them, bitter and astringent feeling of the broadleaf holly leaves is a prominent problem. Because of the lack of effective treatment of bitter components in tea leaves in the processing process, many small-leaf bitter leaves tea drinks bring strong bitter feel to consumers when being drunk, and the bitter taste covers the faint scent and sweet taste of the tea leaves, so that the consumers are difficult to obtain pleasant taste experience when tasting, and further the purchase will and the repurchase rate of the consumers are influenced. In addition, the single flavor is also a big and short plate of the existing products. Traditional processing methods tend to focus on maintaining the basic morphology and flavor of tea leaves, and lack deep excavation and innovation of tea leaf flavor. This results in the fact that the commercial lobular kuding tea beverages are different in flavor and size and cannot meet the increasingly diverse taste demands of consumers. In the competitive beverage market, a single flavor is difficult to attract the attention of consumers, and the market share of the broadleaf holly leaf beverage is limited to be further expanded. Of note, there is relatively little research currently being done on the use of probiotic fermentation technology to improve the quality of the leaves of kuding tea beverage. While the probiotic fermentation technology has achieved significant results in other beverage areas, this technology has not been fully utilized and extensively studied in the production of the leaflet broadleaf holly leaf beverage. The intervention of the probiotics fermentation technology can lead the small-leaf broadleaf holly leaf beverage to realize the breakthrough of quality in the aspects of taste, flavor, nutrition characteristics and the like, and fully exert the potential value of the small-leaf broadleaf holly leaf. Therefore, in order to solve the above technical problems, a method for combining the folium llicis Latifoliae and the probiotic fermentation technology is provided, which is a technical problem to be solved by the skilled person. Disclosure of Invention In view of the above, the invention provides a preparation method of lactobacillus plantarum Lactobacillus plantarum ST and fermented folium llicis latifoliae tea beverage. In order to solve the technical problems, the invention adopts the following technical scheme: Lactobacillus plantarum Lactobacillus plantarum ST is preserved in China general microbiological culture collection center (CCTCC) No. M20251740 ST8 at 7.31 of 2025. A preparation method of lactobacillus plantarum Lactobacillus plantarum ST-fermented folium llicis latifoliae tea beverage comprises the following steps: step 1 preparation of fermented beverage base Accurately weighing folium Ilicis, adding purified water, heating to boil, filtering, collecting tea, adding sugar, and dissolving completely; Step 2, sterilizing Pasteurizing or sterilizing at high temperature under high pressure, and immediately cooling to room temperature; Step 3, inoculating Inoculating Lactobacillus plantarum ST to tea cooled to room temperature; Step 4, fermenta