阅读说明：本技术 一种牛蒡根发酵物、含其的产品及其制备方法和应用 (Burdock root fermented product, product containing burdock root fermented product, and preparation method and application of burdock root fermented product ) 是由 王冬冬 李萌 王昌涛 赵丹 张佳婵 于 2021-09-02 设计创作，主要内容包括：本发明公开了一种牛蒡根发酵物、含其的产品及其制备方法和应用。牛蒡根发酵物的制备方法为方法Ⅰ或方法Ⅱ,方法Ⅰ包括如下步骤：将保藏编号为CGMCC No.3.15191的猴头菌(Hericium erinaceus)接种到发酵底物中,经固态发酵7-14天,灭菌,制得牛蒡根发酵物粗品；其中,发酵底物包括牛蒡根；方法Ⅱ包括如下步骤：将方法Ⅰ制得的牛蒡根发酵物粗品进行水浸提,制得牛蒡根发酵水提物。本发明采用固态发酵的方式,操作简单,能耗较小,可以节约成本；制得的产品既可作发酵型牛蒡根茶应用于保健食品领域,又可以作为天然植物原料用于制备皮肤外用剂,具有良好的抗氧化和抗炎效果。(The invention discloses a burdock root fermented product, a product containing the burdock root fermented product, a preparation method and application of the burdock root fermented product. The preparation method of the burdock root fermented product is a method I or a method II, and the method I comprises the following steps: inoculating Hericium erinaceus (Hericium erinaceus) with the preservation number of CGMCC No.3.15191 into a fermentation substrate, performing solid state fermentation for 7-14 days, and sterilizing to obtain a crude product of the burdock root fermentation product; wherein the fermentation substrate comprises radix Arctii; the method II comprises the following steps: and (3) carrying out water extraction on the burdock root fermented crude product prepared by the method I to prepare the burdock root fermented water extract. The invention adopts a solid state fermentation mode, has simple operation and less energy consumption, and can save cost; the prepared product can be used as fermented burdock root tea to be applied to the field of health-care food, can also be used as a natural plant raw material to be used for preparing skin external preparations, and has good antioxidant and anti-inflammatory effects.)

1. A preparation method of a burdock root fermented product is characterized by comprising the following steps:

the method I comprises the following steps: inoculating Hericium erinaceus (Hericium erinaceus) with the preservation number of CGMCC No.3.15191 into a fermentation substrate, performing solid state fermentation for 7-14 days, and sterilizing to obtain a crude product of the burdock root fermentation product; wherein the fermentation substrate comprises burdock root;

the method II comprises the following steps: and (3) carrying out water extraction on the burdock root fermented crude product prepared by the method I to prepare a burdock root fermented water extract.

2. The method for preparing the burdock root fermented product according to claim 1, wherein in the method I, the inoculation amount of the hericium erinaceus is 2.5 x 10³-2.5×10⁸CFU/g；

And/or in the method I, the hericium erinaceus is added in the form of a hericium erinaceus liquid, and the concentration of the hericium erinaceus in the hericium erinaceus liquid is 10⁴-10⁹CFU/mL；

And/or, in the method I, the fermentation substrate further comprises water;

and/or, in the method I, the solid state fermentation time is 12-14 days;

and/or, in the method I, the temperature of the solid state fermentation is 25-35 ℃;

and/or in the method I, the humidity of the solid state fermentation is 50% -95%;

and/or, in the method I, the sterilization method is high-pressure steam sterilization;

and/or in the water leaching process of the method II, the mass ratio of the dry material content of the crude burdock root fermented product to water is 1: (200- > 1000);

and/or in the method II, the temperature of the water leaching is 60-98 ℃;

and/or in the method II, the water leaching time is 1-4 h;

and/or in the method II, the water leaching is carried out under the condition of stirring, and the rotating speed of the stirring is 200-800 r/min.

3. The method for preparing the burdock root fermented product according to claim 2, wherein in the method I, the inoculation amount of the hericium erinaceus is 2.5 x 10⁵-2.5×10⁸CFU/g；

And/or in the method I, the hericium erinaceus is added in the form of a hericium erinaceus liquid, and the concentration of the hericium erinaceus in the hericium erinaceus liquid is 10⁶-10⁷CFU/mL；

And/or in the method I, the preparation method of the hericium erinaceus liquid comprises the following steps: inoculating the hericium erinaceus into a PDA liquid culture medium, and fermenting;

and/or, in the method I, the water is deionized water;

and/or in the method I, the mass ratio of the burdock roots to the water in the fermentation substrate is (1-8): 1, preferably (3-5): 1;

and/or, in the method I, the temperature of the solid state fermentation is 28 ℃;

and/or in the method I, the humidity of the solid state fermentation is 50-80%;

and/or, in the method I, when the high-pressure steam sterilization method is adopted for the sterilization, the sterilization temperature is 105-125 ℃, preferably 121 ℃;

and/or, in the method I, when the high-pressure steam sterilization method is adopted for the sterilization, the sterilization time is 30-60min, preferably 40 min;

and/or, in the method I, when the sterilization is performed by the high-pressure steam sterilization method, the sterilization pressure is 0.1-0.15MPa, preferably 0.1-0.13 MPa;

and/or in the water leaching process of the method II, the mass ratio of the dry material content of the crude burdock root fermented product to the water is 1: (500-1000);

and/or in the method II, the water leaching time is 2-4 h;

and/or in the method II, the water leaching is carried out under the condition of stirring, and the rotating speed of the stirring is 600 r/min.

4. The method for preparing burdock root fermented product according to any one of claims 1 to 3, characterized in that in the method I, the fermentation substrate further comprises the operation of sterilization before use;

and/or, in the method I, after the operation of sterilization, the operation of drying and/or crushing is further included;

and/or in the method II, the operation of water leaching further comprises any one or more of cooling, filtering, decoloring and mixing with a preservative.

5. The method for producing the burdock root fermented product according to claim 4, wherein in the method I, the sterilization method of the fermentation substrate before use is an autoclave sterilization method;

and/or in the method I, the fermentation substrate is subjected to sterilization and then is further cooled to room temperature;

and/or, in the method I, the drying temperature after the sterilization is 40-80 ℃;

and/or, in the method I, the drying time after the sterilization is 10-20 h;

and/or, in the method II, the temperature is reduced to room temperature after the water leaching;

and/or in the method II, the decoloring process after the water leaching comprises the following steps: adsorbing by using a decolorizing agent, and removing the decolorizing agent;

and/or in the method II, in the process of mixing the water extract and the preservative, the mixing temperature is 50-70 ℃;

and/or in the method II, in the process of mixing the water extract with the preservative, the preservative comprises p-hydroxyacetophenone and/or 1, 2-hexanediol.

6. The method for preparing the burdock root fermented product as claimed in claim 5, wherein in the method I, when the sterilization is carried out on the fermentation substrate by the high pressure steam sterilization method, the sterilization temperature is 105-125 ℃, preferably 118-123 ℃;

and/or, in the method I, when the high-pressure steam sterilization method is adopted to carry out the sterilization on the fermentation substrate, the sterilization time is 30-60min, preferably 40 min;

and/or, in the method I, when the fermentation substrate is subjected to the sterilization by the high-pressure steam sterilization method, the sterilization pressure is 0.1-0.15MPa, preferably 0.1-0.13 MPa;

and/or, in the method I, the drying temperature after the sterilization is 60-80 ℃;

and/or, in the method I, the drying time after the sterilization is 12-20 h;

and/or, in the method II, in the decoloring process, the decoloring agent comprises one or more of activated carbon, bentonite and diatomite, preferably activated carbon;

and/or in the method II, in the decoloring process, the mass volume ratio of the decoloring agent to the material prepared by water leaching is 5-20g/L, preferably 8-12 g/L;

and/or in the method II, in the decoloring process, the adsorption is performed under the condition of stirring, and the rotation speed of the stirring is 350-450r/min, preferably 400 r/min;

and/or in the method II, in the decoloring process, the adsorption time is 40-80 min, preferably 55-65 min;

and/or in the method II, in the decoloring process, the method for removing the decoloring agent comprises suction filtration, preferably comprises first suction filtration and second suction filtration; wherein the aperture of the filter paper subjected to the first suction filtration is 7-12 μm, and the aperture of the filter paper subjected to the second suction filtration is 0.22-0.45 μm;

and/or in the method II, the mixing temperature is 55-65 ℃ in the process of mixing the water extract and the preservative;

and/or in the method II, when the preservative comprises p-hydroxyacetophenone and 1, 2-hexanediol, the mass percentage of the p-hydroxyacetophenone in the sterilized material is 0.1-0.5%, and the mass percentage of the 1, 2-hexanediol in the sterilized material is 0.5-2%; preferably, the mass percent of the p-hydroxyacetophenone in the sterilized material is 0.2%, and the mass percent of the 1, 2-hexanediol in the sterilized material is 1%.

7. A burdock root fermented product is characterized by being prepared by the preparation method of the burdock root fermented product according to any one of claims 1-6;

preferably, the burdock root fermented product comprises the crude burdock root fermented product prepared by the method I and/or the burdock root fermented water extract prepared by the method II.

8. Use of the burdock root fermented product of claim 7 as a product, a product additive or a product base in the preparation of an external preparation for skin, or as a product or a product additive in the preparation of a food;

preferably, the food product comprises fermented tea;

preferably, the burdock root fermented product is used as an antioxidant active ingredient in the skin external agent; preferably, the antioxidant active ingredient is an antioxidant active ingredient having DPPH free radical scavenging action.

9. A fermented tea comprising the burdock root fermented product according to claim 7;

preferably, the fermented tea comprises the crude burdock root fermented product prepared by the method I.

10. An external preparation for skin, comprising the fermented product of burdock root according to claim 7;

preferably, the skin external agent comprises the burdock root fermented water extract prepared by the method II;

preferably, the burdock root fermented product accounts for 5-100% of the external skin preparation by mass percent, and more preferably 40-60%;

preferably, the external skin preparation comprises a mask, essence or toner.

Technical Field

The invention belongs to the technical field of fermentation, and particularly relates to a burdock root fermented product, a product containing the burdock root fermented product, a preparation method and an application of the burdock root fermented product.

Background

Burdock root (Arctium lappa L.) also called white muscle ginseng belongs to 2-year-old herbaceous plants in the Arctium of Compositae, contains inulin, protein, cellulose, vitamins and various mineral substances, has high nutritional value and health care efficacy, gradually becomes a novel health food raw material, and contains various active ingredients such as flavonoids, volatile oils, alkaloids, burdock root acid and the like to ensure that the burdock root has various biological activities, and has the following main functions: 1) antioxidation: the ethanol extract of radix Arctii has strong effect in scavenging DPPH free radical and H₂O₂The ability of (c); 2) anti-inflammatory: the burdock root extract has obvious inhibition effect on carrageenan foot swelling, and the lignanoid compound separated from the burdock root can inhibit NO products caused by LPS in RAW264.7 cells, so that the burdock root extract has certain anti-inflammatory effect; 3) and (3) tumor resistance: arctigenin can inhibit cancer cell proliferation and induce cancer cell apoptosis; 4) treating diabetes; 5) reducing blood sugar and blood fat; 6) antibacterial effect.

The primary products of the burdock root mainly comprise burdock root tea, burdock root slices, burdock root cans and the like, and the fermented products mainly comprise fermented beverages, tea, yoghourt, beer, vinegar and the like. At present, the method of adopting liquid fermentation burdock root and compounding burdock root tea bag is applied to the field of health food, and the research progress in the field of cosmetics is relatively less. However, the fermentation period of the conventional burdock root fermented product is long, the fermentation steps are complicated, the energy consumption in the fermentation process is large, the product cost is high, the application is single, and the burdock root fermented product which can be used in the fields of health-care food and cosmetics is not found.

Therefore, the research and development of a preparation method of the burdock root fermented product with short fermentation period and simple process is urgently needed in the field, and the burdock root fermented product prepared by the method has the advantages of wide application, low preparation cost, high content of effective active ingredients and the like.

Disclosure of Invention

The invention aims to solve the technical problems of single application, complicated fermentation steps, difficult operation, long fermentation time, high energy consumption, resource waste and the like of burdock root fermented products in the prior art, and provides a burdock root fermented product, a product containing the burdock root fermented product, a preparation method and application of the burdock root fermented product. The method adopts a solid state fermentation mode, takes the burdock roots as a fermentation substrate, and accesses the hericium erinaceus for fermentation, and the fermentation process is simple and convenient in steps, simple to operate, low in energy consumption and capable of saving cost; the prepared product can be used as fermented burdock root tea to be applied to the field of health-care food, can also be used as a natural plant raw material to be used for preparing skin external preparations, and has good antioxidant and anti-inflammatory effects.

The invention adopts the following technical scheme to solve the technical problems:

the invention provides a preparation method of a burdock root fermented product, which is a method I or a method II:

the method I comprises the following steps: inoculating Hericium erinaceus (Hericium erinaceus) with the preservation number of CGMCC No.3.15191 into a fermentation substrate, performing solid state fermentation for 7-14 days, and sterilizing to obtain a crude product of the burdock root fermentation product; wherein the fermentation substrate comprises burdock root;

the method II comprises the following steps: and (3) carrying out water extraction on the burdock root fermented crude product prepared by the method I to prepare a burdock root fermented water extract.

In the method I of some embodiments, the Hericium erinaceus can be Hericium erinaceus (Hericium erinaceus) with the preservation number of CGMCC No.3.15191, which is purchased from China general microbiological culture Collection center.

In the method I of some examples, the inoculation amount of the Hericium erinaceum may be conventional in the art, and is preferably 2.5X 10³-2.5×10⁸CFU/g, i.e., the amount of the Hericium erinaceus inoculated per unit mass of the fermentation substrate, preferablyThe ground is 2.5 multiplied by 10⁵-2.5×10⁸CFU/g。

In the method I of some embodiments, the hericium erinaceus can be added in the form of a hericium erinaceus liquid according to the conventional method in the field, and the concentration of the hericium erinaceus in the hericium erinaceus liquid can be 10⁴-10⁹CFU/mL, preferably 10⁶-10⁷CFU/mL。

The preparation method of the hericium erinaceus liquid can be conventional in the field, and specifically comprises the following steps: inoculating the hericium erinaceus into a PDA liquid culture medium, and fermenting to obtain the hericium erinaceus.

In the preparation process of the hericium erinaceus liquid, the fermentation can be performed on a shaker as is conventional in the art, and the rotation speed of the shaker can be conventional in the art, preferably 100-300rpm, more preferably 150-200rpm, for example 180 rpm.

In the preparation process of the hericium erinaceus liquid, the fermentation time can be the time which is conventional in the operation in the field, preferably 36-72h, more preferably 40-50h, for example 48 h.

In the preparation process of the hericium erinaceus liquid, the fermentation temperature can be a temperature which is conventional in the operation in the field, preferably 20-32 ℃, more preferably 27-30 ℃, for example 28 ℃.

In some embodiments of the method I, the fermentation substrate may further comprise water. Wherein the water is preferably deionized water. The mass ratio of the burdock root to the water can be conventional in the field, and is preferably (1-8): 1, more preferably (3-5): 1, e.g. 4: 1.

in a preferred embodiment, the fermentation substrate consists of the following components in parts by weight: 1-8 parts of burdock root and 1 part of water.

In some embodiments of the method I, the fermentation substrate may further comprise a sterilization step prior to use.

The sterilization conditions and methods may be conventional in the art, and may be generally autoclaving.

The temperature for sterilization may be a temperature conventional in the art, preferably 105-125 ℃, more preferably 118-123 ℃, for example 121 ℃.

Wherein the time for sterilization can be the time which is conventional in the operation in the field, preferably 30-60min, and more preferably 40 min.

Wherein the sterilization pressure can be the pressure conventional in the operation in the field, preferably 0.1-0.15MPa, more preferably 0.1-0.13 MPa.

Wherein, the sterilization can further comprise the operation of cooling, generally to room temperature, according to the routine in the field.

In some embodiments of the process I, the solid state fermentation may be carried out in an incubator as is conventional in the art.

In some embodiments of method I, the solid state fermentation is preferably performed for a period of 12 to 14 days.

In some embodiments of said process I, the temperature of said solid state fermentation may be a temperature conventional for such operations in the art, preferably from 25 to 35℃, more preferably 28℃.

In the method I of some embodiments, the humidity of the solid state fermentation can be generally 50% to 95%, preferably 50% to 80%.

In some embodiments of the method I, the sterilization conditions and methods may be conventional in the art, and may generally be autoclaving.

In some embodiments of the method I, the sterilization temperature may be a temperature conventional in such operations in the art, preferably 105 ℃ and 125 ℃, and more preferably 121 ℃.

In some embodiments of the method I, the sterilization time may be a time conventional in the art, and is preferably 30-60min, and more preferably 40 min.

In some embodiments of said process I, the pressure of said sterilization may be a pressure conventional to the type of operation in the art, preferably from 0.1 to 0.15MPa, more preferably from 0.1 to 0.13MPa, for example 0.12 MPa.

In some embodiments of method i, the sterilization process may further comprise a drying and/or pulverizing process.

The drying conditions and method may be those conventional in such operations in the art, and may generally be carried out in an oven.

The drying temperature may be a temperature conventional in the art, preferably 40-80 deg.C, more preferably 60-80 deg.C.

Wherein the drying time can be the time conventional in the operation of the type in the field, preferably 10-20h, more preferably 12-20 h.

In the water leaching process of the method ii of some embodiments, the mass ratio of the dry material content of the crude burdock root fermented product to the water can be conventional in the field, and is preferably 1: (200- > 1000), more preferably 1: (500-1000). According to the conventional method in the field, the dry material content of the crude burdock root fermented product refers to the mass of the residual materials after the crude burdock root fermented product is dried.

In some embodiments of said process II, said water leaching may be carried out at a temperature conventional to such operations in the art, preferably from 60 to 98 ℃.

In some embodiments of the method II, the water leaching time can be a time conventional in the operation of the type in the art, and is preferably 1 to 4 hours, and more preferably 2 to 4 hours.

In the method II of some embodiments, the water leaching may be performed under stirring conditions as conventional in the art, and the rotation speed of the stirring may be 200-800r/min, preferably 600 r/min.

In some embodiments of method ii, the water leaching may be further followed by one or more of cooling, filtering, decolorizing, and mixing with a preservative.

Wherein, the temperature reduction can be generally to room temperature.

Wherein the decolorizing conditions and methods may be conventional in the art and may generally comprise the steps of: adsorbing by using a decolorizing agent, and removing the decolorizing agent.

In the decoloring process, the decoloring agent may be a decoloring agent conventionally used in the art, and may generally include one or more of activated carbon, bentonite and diatomite, and is preferably activated carbon.

In the decoloring process, the mass-to-volume ratio of the decoloring agent to the material prepared by water leaching can be conventional in the art, and is preferably 5-20g/L, more preferably 8-12g/L, for example 10 g/L.

In the decoloring process, the adsorption is performed under stirring, and the rotation speed of the stirring may be the rotation speed conventional in the operation in the field, preferably 350-.

In the decoloring process, the adsorption time can be the time conventionally used in the operation in the field, and generally the adsorption equilibrium can be achieved, preferably 40-80 min, more preferably 55-65 min, for example 60 min.

In the decoloring process, the conditions and the method for removing the decoloring agent can be conventional in the field, and generally comprise suction filtration, preferably comprise first suction filtration and second suction filtration; wherein the aperture of the filter paper subjected to the first suction filtration is 7-12 μm, and the aperture of the filter paper subjected to the second suction filtration is 0.22-0.45 μm.

Wherein, during the mixing with the preservative, the mixing temperature can be the temperature which is conventional in the operation of the field, preferably 50-70 ℃, and more preferably 55-65 ℃.

Wherein, the preservative can be a preservative conventionally used in the field, and can generally comprise p-hydroxyacetophenone and/or 1, 2-hexanediol. When the preservative comprises p-hydroxyacetophenone and 1, 2-hexanediol, the mass percentage of the p-hydroxyacetophenone in the sterilized material can be 0.1-0.5%, and the mass percentage of the 1, 2-hexanediol in the sterilized material can be 0.5-2%; preferably, the mass percent of the p-hydroxyacetophenone in the sterilized material is 0.2%, and the mass percent of the 1, 2-hexanediol in the sterilized material is 1%.

The invention also provides a burdock root fermented product, which is prepared by the preparation method of the burdock root fermented product.

The burdock root fermented product comprises the burdock root fermented crude product prepared by the method I and/or the burdock root fermented aqueous extract prepared by the method II.

The invention also provides application of the burdock root leavening as a product, a product additive or a product substrate in preparing a skin external agent or application of the burdock root leavening as a product or a product additive in preparing food.

In some embodiments, the food product includes, but is not limited to, fermented tea.

In some embodiments, the burdock root ferment can be used as an antioxidant active ingredient in the skin external agent.

Wherein the antioxidant active ingredient is an antioxidant active ingredient having DPPH free radical scavenging activity.

The invention also provides fermented tea which comprises the burdock root fermented product.

In some embodiments, the fermented tea comprises the crude burdock root fermented product prepared by the method I.

The invention also provides a skin external agent, which comprises the burdock root fermented product.

In some embodiments, the skin external preparation comprises the burdock root fermented aqueous extract prepared by the method II.

In some embodiments, the mass percentage of the burdock root fermented product in the skin external agent can be 5% -100%, preferably 40% -60%.

In some embodiments, the topical skin preparations may include, but are not limited to, facial masks, essences, or lotions as is conventional in the art.

As is conventional in the art, the room temperature is typically 15-40 ℃.

On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The reagents and starting materials used in the present invention are commercially available.

The positive progress effects of the invention are as follows: according to the preparation method of the solid-state fermentation burdock root provided by the invention, on one hand, the application of the burdock root in different fields can be expanded, on the other hand, the deep processing is carried out on the burdock root by adopting the solid-state fermentation engineering technology, the nutritive value and the biological activity of the burdock root are better exerted, the waste of resources is reduced, and the preparation method is simple and convenient, is simple to operate, has low energy consumption and causes little pollution to the environment; the prepared burdock root fermented crude product and the burdock root fermented water extract can be used as health-care tea and have ideal flavor and taste; it can also be used as skin external agent, skin external agent additive or substrate, and has excellent antioxidant effect and antiinflammatory effect.

Drawings

The disclosure may be better understood by reference to the following description taken in conjunction with the accompanying drawings. The accompanying drawings, which are incorporated in and form a part of this specification, illustrate preferred embodiments of the present disclosure and, together with the detailed description, serve to explain the principles and advantages of the disclosure. Wherein:

FIG. 1 is a diagram showing a material obtained after solid state fermentation in step 1 of example 1;

FIG. 2 is a diagram of a material obtained by drying in step 2 of example 1;

FIG. 3 is a diagram showing a real object of the fermented burdock root tea prepared in example 1;

FIG. 4 is a diagram showing a real object of the burdock root tea water prepared in comparative example 1;

fig. 5 is a diagram showing a real object of the fermented burdock root tea water prepared in the comparative example 2.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

Exemplary embodiments of the present disclosure will be described hereinafter with reference to the accompanying drawings.

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.

The Hericium erinaceus (Hericium erinaceus) in the following examples is purchased from China general microbiological culture Collection center with the collection number of CGMCC No. 3.15191.

The preparation method of the hericium erinaceus liquid in the following embodiments comprises the following steps:

(1) activation of strains: inoculating Hericium erinaceus into PDA solid culture medium, streaking and activating, and culturing in 28 deg.C incubator for 36 hr to obtain activated strain;

(2) and (3) expanding culture of strains: inoculating the activated strain obtained in the step (1) into 300mL of PDA liquid culture medium, and culturing in a shaking table at 28 ℃ and 180rpm for 48h to obtain Hericium erinaceus bacterial liquid with the concentration of 10⁶CFU/mL。

Example 1

(1) Cleaning commercially available dried radix Arctii slices with deionized water, draining, weighing 100g of drained radix Arctii slices, placing into a solid fermentation bag, adding 25g of deionized water into the solid fermentation bag, sealing, and sterilizing with high pressure steam at 121 deg.C and 0.1-0.0.15Mpa for 40 min; standing to room temperature after sterilization, wherein the inoculation concentration of each solid fermentation bag is 10⁶25mL of CFU/mL hericium erinaceus liquid; placing the inoculated solid fermentation bag into a constant temperature and humidity box with the temperature of 28 ℃ and the humidity of 80%, standing, and performing solid fermentation for 14 days, wherein the state after the solid fermentation is shown in figure 1;

(2) sterilizing the solid fermented material obtained in step 1 with high pressure steam at 121 deg.C and 0.12Mpa for 40 min; standing to room temperature after sterilization, taking out from the solid fermentation bag, and drying in an oven at 60 deg.C for 12 hr, wherein the dried material is shown in FIG. 2; crushing the dried material to obtain a crude product of the burdock root fermented product, namely the burdock root fermented product;

weighing 3g of radix Arctii fermented product crude product in tea bag, and soaking the tea bag with 75-90 deg.C hot water for 10-15min to obtain fermented radix Arctii tea water, as shown in figure 3.

Example 2

(1) Cleaning commercially available dried radix Arctii slices with deionized water, draining, weighing 100g of drained radix Arctii slices, placing in a solid state fermentation bag, adding deionized water 25g into the solid state fermentation bag, sealing, and sealing at 121 deg.C and 0.1-0.0.15Mpa for 40 min; standing to room temperature after sterilization, wherein the inoculation concentration of each solid fermentation bag is 10⁶25mL of CFU/mL hericium erinaceus liquid; placing the inoculated solid fermentation bag into a constant temperature and humidity box with the temperature of 28 ℃ and the humidity of 80%, standing, and performing solid fermentation for 14 days;

(2) sterilizing the solid fermented material obtained in step 1 with high pressure steam at 121 deg.C and 0.12Mpa for 40 min; standing to room temperature after sterilization, taking out from the solid fermentation bag, and drying in an oven at 60 deg.C for 12 h; crushing the dried material to obtain a crude product of the burdock root fermented product;

(3) taking 0.5g of the burdock root fermented product crude product prepared in the step 2 into 400mL of deionized water, heating and stirring, leaching with water for 2h, heating the water bath kettle at 95 ℃, stirring at a rotating speed of 600r/min, standing to room temperature after stirring, filtering, decolorizing with active carbon, wherein the adding amount of the active carbon is 10g, the decolorizing temperature is 30 ℃, and the decolorizing time is 60min, firstly performing suction filtration with 7-12 mu m qualitative filter paper after decolorizing, and then performing secondary suction filtration with 0.45 mu m filter paper on the filtrate obtained by the first suction filtration to remove the active carbon, thus preparing the burdock root fermented water extract, namely the burdock root fermented product.

Example 3

Compared with the example 2, the difference is only that in the step (3), the mixture is mixed with the p-hydroxyacetophenone and the 1, 2-hexanediol after the activated carbon is removed, the mass percentage of the p-hydroxyacetophenone to the sterilized material is 0.2%, and the mass percentage of the 1, 2-hexanediol to the sterilized material is 1%.

Comparative example 1

Compared with example 1, the difference is that the operation of step 1 is not carried out, other condition parameters are the same as example 1, 3g of the prepared product is weighed into a tea bag, the tea bag is brewed for 10-15min by hot water with the temperature of 75-90 ℃, and the burdock root tea water is prepared, and is shown in figure 4.

Comparative example 2

Compared with the example 1, the difference is that the solid state fermentation time in the step 1 is 21 days, other condition parameters are the same as the example 1, 3g of the prepared product is weighed into a tea bag, and the tea bag is brewed for 10-15min by hot water with the temperature of 75-90 ℃, so that the fermented burdock root tea water is obtained.

The fermented burdock root tea water obtained after brewing is relatively turbid, and is shown in figure 5.

Comparative example 3

Compared with the embodiment 1, the fermented burdock root tea water is prepared by the same conditions and parameters as the embodiment 1, wherein the fermented burdock root tea water is prepared by the saccharomyces cerevisiae purchased from China general microbiological culture Collection center with the preservation number of CGMCC No. 2.3888.

The flavor and color of the fermented burdock root tea have great influence, and compared with the example 1, the burdock tea is unpleasant in flavor and poor in color.

Comparative example 4

Compared with the example 2, the difference is that the operation of the step 1 is not carried out, other condition parameters are the same as the example 2, and the burdock root aqueous extract is prepared.

Comparative example 5

Compared with example 2, the difference is that the solid state fermentation time is 21 days, and other condition parameters are the same as example 2, so that the burdock root fermented product is prepared.

Comparative example 6

Compared with example 2, the difference is that the solid state fermentation time in step 1 is 3 days, and other condition parameters are the same as example 2, so that the burdock root fermented product is prepared.

Comparative example 7

Compared with the example 2, the only difference is that the fermentation strain in the step 1 is hericium erinaceus which is purchased from China general microbiological culture Collection center and has the preservation number of CMGCC No.3.7413, and the other condition parameters are the same as the example 2 to prepare the burdock root fermented product.

Comparative example 8

Compared with the example 2, the difference is that the fermentation strain in the step 1 is saccharomyces cerevisiae purchased from China general microbiological culture Collection center with the preservation number of CGMCC No.2.3888, and the other condition parameters are the same as the example 2 to prepare the burdock root fermented product.

Effect example 1

Sensory evaluation analysis was performed on the burdock root tea water prepared in the above example 1 and comparative examples 1 to 3, and the evaluation criteria are shown in table 1, and the method specifically comprises the following steps: the sensory panel consisted of 10 professionally trained students. The tea bag is scored by the appraiser according to the sensory indexes such as the appearance of the tea bag, the color and luster of the tea soup, the aroma, the taste and the like, and the average value is taken as the scoring basis.

TABLE 1

The evaluation results are shown in table 2, and the results show that the fermented burdock root tea prepared in example 1 has the highest score, and the appearance, color, aroma and taste of the tea bag are all stronger than those of the products prepared in comparative examples 1-3.

TABLE 2

Numbering	Example 1	Comparative example 1	Comparative example 2	Comparative example 3
					Sensory scoring	91.6	84.3	81.2	76.8

Effect example 2 measurement of DPPH radical scavenging Rate

DPPH is an early synthesized organic radical, commonly used to evaluate the hydrogen donating ability of antioxidants, is very stable in organic solvents, is purple in color, and has a characteristic absorption peak at 517nm, when encountering a radical scavenger, the lone pair of DPPH is paired to discolor it, i.e., the absorbance at the maximum absorption wavelength becomes small. Therefore, the effect of the sample on DPPH radical scavenging can be evaluated by measuring the change in absorbance.

The products prepared in example 2 and comparative examples 4-8 were tested for DPPH radical scavenging capacity, respectively, using the following experimental procedure:

(1) taking the same volume (1mL) of the solution to be detected and 2X 10^-4mixing (A1 tube) the DPPH solution of mol/L, and the solutions to be tested are the products prepared in example 2 and comparative examples 4-8 respectively;

(2) taking equal volume (1mL) of absolute ethanol (solvent of the test substance) and 2X 10^-4mixing the solution of DPPH in mol/L (A2 tube);

(3) taking absolute ethyl alcohol with the same volume (1mL) and uniformly mixing the absolute ethyl alcohol with a solution to be detected (A3 tube);

(4) after the reaction is carried out for 30min in a dark place, the absorbance values of an A1 tube, an A2 tube and an A3 tube are measured at 517 nm;

the clearance calculation formula is: DPPH radical clearance ═ [ (a2+ A3) -a1]/a2 × 100%.

The DPPH radical scavenging results of the products prepared in example 2 and comparative examples 4 to 8 are shown in table 3, and the results show that the burdock root fermented product prepared in example 2 can scavenge DPPH radicals, has stronger antioxidant capacity, and has significantly stronger antioxidant capacity than the products prepared in comparative examples 4 to 8.

TABLE 3

Numbering	DPPH radical clearance rate
		Example 2	83.21％
Comparative example 4	45.17％
		Comparative example 5	56.34％
Comparative example 6	65.72％
		Comparative example 7	62.13％
Comparative example 8	56.34％

Effect example 3 determination of total sugar content

The total sugar content in the products prepared in example 2 and comparative examples 4 to 8 was measured using a total sugar content detection kit having a product number of BC2715, manufactured by Beijing Soilebao technologies, Inc., and the results are shown in Table 4.

TABLE 4

Numbering	Sugar content (mg/mL)
		Example 2	0.52
Comparative example 4	0.25
		Comparative example 5	0.38
Comparative example 6	0.4
		Comparative example 7	0.43
Comparative example 8	0.31

The result shows that the total sugar content in the burdock root fermented product prepared in the example 2 is obviously higher than that in the products prepared in the comparative examples 4-8, and more active substances are contained.

Finally, it should be further noted that, in the present invention, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

While the disclosure has been disclosed above by the description of specific embodiments thereof, it should be understood that various modifications, improvements or equivalents of the disclosure may be devised by those skilled in the art within the spirit and scope of the appended claims. Such modifications, improvements and equivalents are intended to be included within the scope of the present disclosure as claimed.