CN111418827B - Lactobacillus plantarum with functions of improving enzymolysis and fermentation flavor of bird's nest and increasing small molecular peptides and sialic acid - Google Patents
Lactobacillus plantarum with functions of improving enzymolysis and fermentation flavor of bird's nest and increasing small molecular peptides and sialic acid Download PDFInfo
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- CN111418827B CN111418827B CN202010227908.1A CN202010227908A CN111418827B CN 111418827 B CN111418827 B CN 111418827B CN 202010227908 A CN202010227908 A CN 202010227908A CN 111418827 B CN111418827 B CN 111418827B
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 93
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- 238000000855 fermentation Methods 0.000 title claims abstract description 67
- 230000004151 fermentation Effects 0.000 title claims abstract description 67
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 42
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
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- DQJCDTNMLBYVAY-ZXXIYAEKSA-N (2S,5R,10R,13R)-16-{[(2R,3S,4R,5R)-3-{[(2S,3R,4R,5S,6R)-3-acetamido-4,5-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-5-(ethylamino)-6-hydroxy-2-(hydroxymethyl)oxan-4-yl]oxy}-5-(4-aminobutyl)-10-carbamoyl-2,13-dimethyl-4,7,12,15-tetraoxo-3,6,11,14-tetraazaheptadecan-1-oic acid Chemical compound NCCCC[C@H](C(=O)N[C@@H](C)C(O)=O)NC(=O)CC[C@H](C(N)=O)NC(=O)[C@@H](C)NC(=O)C(C)O[C@@H]1[C@@H](NCC)C(O)O[C@H](CO)[C@H]1O[C@H]1[C@H](NC(C)=O)[C@@H](O)[C@H](O)[C@@H](CO)O1 DQJCDTNMLBYVAY-ZXXIYAEKSA-N 0.000 description 1
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- 108090000288 Glycoproteins Proteins 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 210000001188 articular cartilage Anatomy 0.000 description 1
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- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000023404 leukocyte cell-cell adhesion Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002482 oligosaccharides Polymers 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- General Engineering & Computer Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a lactobacillus plantarum which has the purposes of improving the enzymolysis and fermentation flavor of bird's nest and increasing small molecular peptides and sialic acid. The preparation method of the small molecule peptide-enriched bird's nest product comprises the following steps: crushing bird's nest, and adding water to dissolve to obtain bird's nest solution; adding lactobacillus and protease for enzymolysis, and then filtering and inactivating enzyme; blending according to the sugar degree and the flavor to obtain blended liquid; and adding lactobacillus for fermentation, wherein the fermentation condition is 35-38 ℃, and the fermentation is carried out for 6-12 hours, so as to obtain the bird's nest product rich in small molecule peptide. The obtained bird's nest product rich in small molecular peptide has no peculiar smell caused by enzymolysis, the content of small molecular peptide is increased, the content of sialic acid is increased, and the product has pleasant fermentation flavor after fermentation.
Description
Technical Field
The invention relates to the field of food preparation, in particular to application of lactobacillus plantarum in improving the enzymolysis and fermentation flavor of bird's nest and increasing small molecular peptides and sialic acid.
Background
The bird's nest is a nest formed by mixing and bonding saliva secreted by several swiftlets in the family of the rainyanaceae and the fluff thereof, is mainly produced in southeast Asian countries such as Malaysia, indonesia, thailand and Myma and the like and in the coastal areas of Fujian and Guangdong in China, contains rich saccharides, organic acids, free amino acids and sialic acid which are characteristic substances, has the effects of nourishing yin, moistening dryness, tonifying middle-jiao and Qi, and is popular with consumers at home and abroad as a high-grade tonic for both medicine and food.
Sialic acid is a generic name for nine-carbon monosaccharide backbone derivatives, and there are approximately more than 50. Sialic acid has various biological regulatory functions such as anti-senile dementia, antiviral, anti-inflammatory and leukocyte adhesion inhibition. Therefore, sialic acid becomes a main index for identifying the merits of bird's nest in recent years, and is also an important functional component for developing new functional products of bird's nest. Sialic acid in bird's nest is often bound to oligosaccharide chains in glycosaminoglycans, glycoproteins and glycolipids, as such, some sialic acid is not completely released during stewing of bird's nest. At present, the enzyme preparation is increasingly used in food processing, and papain is used as a natural enzyme preparation, has stronger hydrolysis capability and activity, and can hydrolyze protein components in food.
The water insoluble components in bird's nest can release degradation products of mucin, chitinase analogue and partial globulin after being degraded by simulated gastrointestinal fluid. Liu Lin and the like pretreat undenatured nidus Collocaliae mucin by glycosidase, degrade by protease, and detect proteins with the same local sequence as the growth factor in enzymolysis products. The bird's nest is treated by hot water at 80 ℃ for protein extraction, proteoglycan exists in the extracting solution, and the in vitro activity analysis result shows that the components can protect articular cartilage and have obvious effect of inhibiting rheumatoid arthritis. The mixture of bird's nest after being degraded by pancreatin has components capable of obviously inhibiting influenza virus, and the active components are mainly polypeptide or glycopeptide substances. These studies indicate that after the bird's nest is extracted or degraded, not only is absorption facilitated, but also various biological activities can be exhibited. Therefore, research and establishment of the preparation process of the bird's nest oligopeptide has important significance for improving the biological activity of bird's nest and the like.
Disclosure of Invention
The invention aims to provide an application of lactobacillus plantarum in improving the enzymolysis and fermentation flavor of bird's nest and increasing small molecular peptides and sialic acid.
In order to achieve the purpose, the invention provides the application of the lactobacillus plantarum L.plantarum HM60S1 in improving the enzymolysis and fermentation flavor of bird' S nest and increasing small molecular peptides and sialic acid.
Furthermore, lactobacillus plantarum is added in the edible bird's nest enzymolysis process; preferably, lactobacillus plantarum is also added during the fermentation of the bird's nest.
Further, the application is the application of preparing small molecule peptide-enriched bird's nest products;
preferably, the preparation method of the small molecule peptide-enriched bird's nest product comprises the following steps:
pretreatment of bird's nest: crushing bird's nest, and adding water to dissolve to obtain bird's nest solution;
the enzymolysis process comprises the following steps: adding lactobacillus and protease for enzymolysis, and then filtering and inactivating enzyme;
and (3) blending: blending according to the sugar degree and the flavor to obtain blended liquid; preferably, in the blending process, white granulated sugar and/or rock sugar and/or fruit and vegetable juice substances are added for blending.
The fermentation process comprises the following steps: adding lactobacillus for fermentation, wherein the fermentation condition is 35-38 ℃, and the fermentation time is 6-12 hours, so that the obtained fermentation product is the bird's nest product rich in small molecule peptide; preferably, the fermentation condition is that the fermentation is carried out for 6-12 hours at the temperature of 35-38 ℃; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: volume of the mixed solution= (0.1-5) ×2x10 9 CFU：100ml。
Further, the obtained fermentation product is dried to obtain powder and tablet products.
Further, in the step of the pretreatment of the bird's nest, the bird's nest is crushed and then is sieved by a sieve of 50-200 meshes;
optionally, the water is added in an amount of nidus Collocaliae: water weight ratio = 1, (10-30);
optionally, the dissolution condition is that the dissolution is carried out for 20min-40min at the temperature of 90-100 ℃.
Further, in the enzymolysis process, the protease is papain or trypsin; the addition amount of the protease is the protease activity unit: bird's nest solution weight= (0.1-5) × (60-100) ten thousand U:100g; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: cubilose solution volume= (0.1-5) ×2x10 9 CFU:100ml; preferably, the viable count of lactobacillus plantarum: cubilose solution volume = 2 x 10 9 CFU：100ml；
Optionally, in the enzymolysis process, the enzymolysis condition is 50-60 ℃ enzymolysis for 2-6 h.
The invention also provides a bird' S nest product rich in small molecular peptide, which is characterized in that lactobacillus plantarum L.plantarum HM60S1 is used;
preferably, the preparation method comprises the following steps of,
pretreatment of bird's nest: crushing bird's nest, and adding water to dissolve to obtain bird's nest solution; preferably, the bird's nest is crushed and then sieved by a sieve of 50-200 meshes;
the enzymolysis process comprises the following steps: adding lactobacillus and protease for enzymolysis, and then filtering and inactivating enzyme;
and (3) blending: blending according to the sugar degree and the flavor to obtain blended liquid; preferably, white granulated sugar and/or rock sugar and/or fruit and vegetable juice substances are added for blending;
the fermentation process comprises the following steps: adding lactobacillus for fermentation, wherein the fermentation condition is 35-38 ℃, and the fermentation time is 6-12 hours, so that the obtained fermentation product is the bird's nest product rich in small molecule peptide; preferably, the fermentation condition is that the fermentation is carried out for 6-12 hours at the temperature of 35-38 ℃; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: volume of the mixed solution= (0.1-5) ×2x10 9 CFU：100ml。
Further, the obtained fermentation product is dried to obtain powder and tablet products.
Further, in the step of the bird's nest pretreatment,
optionally, the water is added in an amount of nidus Collocaliae: water weight ratio = 1, (10-30);
optionally, the dissolution condition is that the dissolution is carried out for 20min-40min at the temperature of 90-100 ℃.
Further, in the enzymolysis process, the protease is papain or trypsin; the addition amount of the protease is the protease activity unit: bird's nest solution weight= (0.1-5) × (60-100) ten thousand U:100g; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: cubilose solution volume= (0.1-5) ×2x10 9 CFU:100ml; preferably, the viable count of lactobacillus plantarum: cubilose solution volume = 2 x 10 9 CFU：100ml；
Optionally, in the enzymolysis process, the enzymolysis condition is 50-60 ℃ enzymolysis for 2-6 h.
The lactobacillus plantarum is lactobacillus plantarum bacterial powder or lactobacillus plantarum bacterial liquid.
Lactobacillus plantarum (L.plantarum HM60S 1) of the present invention has been deposited.
Preservation information:
strain name: lactobacillus plantarum Lactobacillus plantarum HM S1;
preservation date: 8 months and 10 days 2015;
preservation unit: the China general microbiological culture Collection center (CGMCC) of the North Xielu No.1, no. 3, the Korean region of Beijing, china;
preservation number: CGMCC No.11217.
This strain has been disclosed in CN 201510635674.3.
Activating the lactobacillus strain by using a seed liquid culture medium, wherein the formula of the seed liquid culture medium is as follows: 10g of peptone; 20g of yeast powder; 40g of white granulated sugar; 5g of sodium acetate; 0.5g of Tween 80;2g of potassium dihydrogen phosphate; 2g of sodium citrate; 0.2g of magnesium sulfate; 1000g of water; adjusting pH to 6.5, and sterilizing at 121deg.C for 30min. And (3) cooling, inoculating, fermenting and culturing to obtain a large amount of lactobacillus liquid, and centrifuging and freeze-drying the lactobacillus liquid to obtain lactobacillus powder.
The preparation in the steps of the invention not only can enrich the taste of the product (for example, the juice granulated sugar can be added to increase the sweetness and the flavor of the product), but also can enrich the nutrient substances required by fermentation. Typically the sugar level is adjusted to 6-15 Brix (Brix).
The invention adds protease and lactobacillus (lactobacillus plantarum HM60S 1) for enzymolysis to obtain enzymolysis liquid, then adds lactobacillus (lactobacillus plantarum' HM60S 1) for fermentation to obtain lactobacillus nidus Collocaliae fermentation liquid rich in small molecule peptide, and the nidus Collocaliae fermentation liquid can be subjected to freeze drying or spray drying to obtain active or inactive lactobacillus nidus Collocaliae products. The enzymolysis and fermentation flavor of the bird 'S nest is improved through the enzymolysis of lactobacillus (lactobacillus plantarum HM60S 1), the taste of the bird' S nest product is improved through fermentation, and meanwhile, a large amount of metabolites and beneficial bacteria are brought in the fermentation process, so that the effect of specifically regulating intestinal flora is achieved. The obtained nidus Collocaliae product enriches product types, improves flavor of nidus Collocaliae product, increases small molecular peptide and sialic acid, and has no reduction of protein content, thereby improving nutritive value of nidus Collocaliae.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be taken as limiting the invention. The specific techniques or conditions are not identified in the examples and are performed according to techniques or conditions described in the literature in this field or according to the product specifications. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1: influence of different enzymatic treatments
The steps are as follows: crushing nidus Collocaliae, sieving with 50-200 mesh sieve, dissolving in water at a weight ratio of 1:10-1:30, dissolving at 90-100deg.C for 20-40 min, and performing enzymolysis: adding lactobacillus and papain for enzymolysis, wherein the enzymolysis condition is 50-60 ℃ for 2-6 h.
Filtering, inactivating enzyme, adding white sugar, crystal sugar, fruit and vegetable juice, etc., and fermenting with lactobacillus at 35-38deg.C for 6-12 hr.
For the enzymolysis step, different comparative examples are set:
sample 1: adding water-soluble substance (5 weight parts of crushed swallow+100 weight parts of water) into the mixture;
sample 2: dissolving crushed swallow in water (5 parts by weight of crushed swallow plus 100 parts by weight of water), adding papain, wherein the addition amount of 100 ten thousand U/g papain is 0.5% of the total weight, and carrying out enzymolysis treatment;
sample 3: dissolving herba Pogostemonis in water (5 parts by weight of herba Pogostemonis+100 parts by weight of water), adding papain, wherein the total weight of papain 100U/g is 0.5%, and lactobacillus plantarum L.plantarum HM60S1,2×10 9 The addition amount of the lactobacillus of the CFU is 0.5 percent of the total volume, and the product is subjected to enzymolysis treatment;
sample 4: dissolving herba Pogostemonis in water (5 parts by weight of herba Pogostemonis+100 parts by weight of water), adding papain, and separating and activating with lactobacillus plantarum powder purchased from Hansen of Corona, 2×10, wherein the total weight of papain is 0.5% of 100U/g 9 Lactic acid bacteria of CFU, the addition amount is 0.5% of the total volume, and the product is subjected to enzymolysis treatment;
sample 5: dissolving herba Pogostemonis in water (5 parts by weight of herba Pogostemonis+100 parts by weight of water), adding papain 100U/g of papain 0.5% of total weight, moistening with lactobacillus plantarum powder, separating and activating to obtain 2×10 9 The addition amount of the lactobacillus of CFU is 0.5% of the total volume, and the product is subjected to enzymolysis treatment.
Filtering after the enzymolysis, and measuring after enzyme deactivation. The results are shown in Table 1.
Table 1 shows the results of different enzymatic treatments
Note that: the flavor score criteria are shown in table 3.
GB/T30616-2014 bird's nest and sialic acid determination liquid chromatography in its products;
protein content determination: determination of proteins in national food safety Standard of GB 5009.5-2016.
Oligopeptide content determination: high performance size exclusion chromatography.
From the results, lactobacillus plantarum L.plantarum HM60S1 is added to obviously increase the content of the oligopeptide, increase the content of sialic acid and improve the taste.
From the data, the addition of lactobacillus plantarum L.plantarum HM60S1 for enzymolysis is obviously beneficial to precipitation of small molecular peptides, the content of oligopeptide obtained by the addition of lactobacillus plantarum L.plantarum HM60S1 for enzymolysis is 1.6, and the content of oligopeptide obtained after the addition of lactobacillus plantarum L.plantarum HM60S1 reaches 2.6. Sample 1 was used as a blank, the other treatments were all control, and the data were analyzed by SPSS software: the obtained oligopeptide content difference P value is 0.006, which shows that the effect of the participation of lactobacillus plantarum L.plantarum HM60S1 in fermentation on the oligopeptide content is very remarkable (P < 0.01). The difference P value of sialic acid content was 0.019, indicating that the effect of Lactobacillus plantarum L.plantarum HM60S1 participation in fermentation on sialic acid content was significant (P < 0.05). The protein content is not obviously reduced. Compared with lactobacillus plantarum purchased in the market, the oligopeptide and sialic acid content of the lactobacillus nidus Collocaliae product obtained by the technical scheme is greatly improved. The taste is free from peculiar smell caused by enzymolysis, and has fermentation aroma caused by lactobacillus.
Example 2: effects of different fermentation treatments
The steps are as follows: crushing nidus Collocaliae, sieving with 50-200 mesh sieve, dissolving in water at a weight ratio of 1:10-1:30, dissolving at 90-100deg.C for 20-40 min, and performing enzymolysis with protease and lactobacillus at 50-60deg.C for 2-6 hr. Filtering, inactivating enzyme, adding white sugar, blending, adding lactobacillus, and fermenting at 35-38deg.C for 6-12 hr.
Sample 6, crushed bird's nest, dissolved in water (5 parts by weight crushed bird's nest+100 parts by weight water), protease and 2X 10 9 Lactobacillus of CFU, lactobacillus plantarum L.plantarum HM60S1 with the addition amount of 1% of the total volume participates in enzymolysis, and white granulated sugar is added for blending and sterilization; and (3) a product obtained after pure fermentation without adding lactic acid bacteria.
Sample 7, crushed bird's nest, dissolved in water (5 parts by weight crushed bird's nest+100 parts by weight water), protease and 2X 10 9 Adding lactobacillus of CFU (CFU lactobacillus plantarum L.plantarum HM60S1 accounting for 1% of the total volume into the mixture to participate in enzymolysis, adding white sugar for blending, sterilizing, and adding 2×10 9 The lactobacillus of CFU is obtained by fermenting lactobacillus plantarum L.plantarum HM60S1 with the addition amount of 1% of the total volume.
Sample 8, crushed bird's nest, dissolved in water (5 parts by weight crushed bird's nest+100 parts by weight water), protease and 2X 10 9 Adding lactobacillus of CFU (CFU lactobacillus plantarum L.plantarum HM60S1 accounting for 1% of the total volume into the mixture to participate in enzymolysis, adding white sugar for blending, sterilizing, and adding 2×10 9 The CFU lactobacillus is obtained by fermenting lactobacillus plantarum purchased from moistening with an addition amount of 1% of the total volume.
Sample 9, crushed bird's nest, dissolved in water (5 parts by weight crushed bird's nest+100 parts by weight water), protease and 2X 10 9 Adding lactobacillus of CFU (CFU lactobacillus plantarum L.plantarum HM60S1 accounting for 1% of the total volume into the mixture to participate in enzymolysis, adding white sugar for blending, sterilizing, and adding 2×10 9 The CFU lactic acid bacteria were added in an amount of 1% of the total volume obtained by fermentation of lactobacillus plantarum purchased from hansen, the family.
Sample 10, crushed bird's nest dissolved in water (5 parts by weight crushed bird's nest +100 parts by weight water), protease and 2X 10 9 Adding lactobacillus of CFU (CFU lactobacillus plantarum L.plantarum HM60S1 accounting for 1% of the total volume into the mixture to participate in enzymolysis, adding white sugar for blending, sterilizing, and adding 2×10 9 The CFU lactic acid bacteria were added in an amount of 1% of the total volume by fermentation of lactobacillus plantarum purchased from Jin Ying company.
The results are shown in Table 2.
Table 2 shows the results of various fermentation treatments
Note that: the flavor score criteria are shown in table 3.
GB/T30616-2014 bird's nest and sialic acid determination liquid chromatography in its products;
oligopeptide content determination: high performance size exclusion chromatography.
Protein content determination: determination of proteins in national food safety Standard of GB 5009.5-2016.
From the results, lactobacillus plantarum L.plantarum HM60S1 is added to obviously increase the content of the oligopeptide, increase the content of sialic acid and improve the taste.
From the data, the precipitation of small molecular peptides is obviously facilitated by adding lactobacillus plantarum L.plantarum HM60S1, the oligopeptide content of lactobacillus plantarum L.plantarum HM60S1 is 1.7, and the oligopeptide content is improved to 3.1 after adding lactobacillus plantarum L.plantarum HM60S1. The data difference is evident. The taste is fresh, no enzymolysis peculiar smell exists, and pleasant fermentation aroma generated by lactobacillus fermentation exists. Data were analyzed by SPSS software using sample 1 as a blank and other controls: the obtained oligopeptide content difference P value is 0.041, and the sialic acid content difference P value is 0.022, which shows that the L.plantarum HM60S1 of the lactobacillus plantarum participates in fermentation and has obvious influence on the oligopeptide and sialic acid content (P < 0.05). The protein content is not obviously reduced. Compared with lactobacillus plantarum purchased in the market, the oligopeptide content and sialic acid content of the lactobacillus bird nest product obtained by the technical scheme are further improved. The taste is more pleasant.
TABLE 3 evaluation index of flavor
| Standard of | Score (total score 10) |
| Effectively reduces peculiar smell, has pleasant fermented flavor after fermentation, | 8-10 |
| effectively reduce the peculiar smell and has no peculiar smell caused by other fermentation | 6-8 |
| The added lactobacillus has no obvious difference in taste compared with the non-added lactobacillus | 4-6 |
| Effectively reduce the peculiar smell, but bring other unpleasant fermented peculiar smell | 2-4 |
| The taste after fermentation is poor, and the addition of lactobacillus brings bad effects | 0-2 |
Example 3: preparation of bird's nest product rich in small molecule peptide
Crushing nidus Collocaliae, sieving with 50-200 mesh sieve, adding water at a weight ratio of 1:10, dissolving at 90deg.C for 20min, and performing enzymolysis: adding lactobacillus plantarum HM60S1, and adding papain for enzymolysis at 50deg.C for 2 hr. Filtering, inactivating enzyme, adding white sugar, crystal sugar, and fruit and vegetable juice, concocting, adding lactobacillus plantarum HM60S1, and fermenting at 35deg.C for 12 hr.
Wherein the protease is added in an amount of protease activity unit: bird's nest solution weight = 500 ten thousand U:100g;
the addition amount of the lactobacillus in the enzymolysis and fermentation steps is the number of viable lactobacillus: cubilose solution volume = 2 x 10 9 CFU：100ml。
The detection of the method is carried out on the prepared lactobacillus bird nest product, the sialic acid content is 0.45, the oligopeptide content is 3.2%, the protein is 4.2%, the taste is 8.5, and the flavor is 9.0.
Example 4: preparation of bird's nest product rich in small molecule peptide
Crushing nidus Collocaliae, sieving with 50-200 mesh sieve, adding water at a weight ratio of 1:30 for dissolving, dissolving at 100deg.C for 40min, and performing enzymolysis: adding lactobacillus plantarum HM60S1, and adding papain for enzymolysis at 60deg.C for 4 hr. Filtering, inactivating enzyme, adding white sugar, crystal sugar, and fruit and vegetable juice, concocting, adding lactobacillus plantarum HM60S1, and fermenting at 36deg.C for 10 hr.
Wherein the protease is added in an amount of protease activity unit: bird's nest solution weight = 500 ten thousand U:100g;
the addition amount of the lactobacillus in the enzymolysis and fermentation steps is the number of viable lactobacillus: cubilose solution volume = 2 x 10 9 CFU：100ml。
The detection of the method is carried out on the prepared lactobacillus bird nest product, the sialic acid content is 0.18, the oligopeptide content is 1.1%, the protein content is 1.3%, the taste is 9.0, and the flavor is 9.0.
Example 5: preparation of bird's nest product rich in small molecule peptide
Crushing nidus Collocaliae, sieving with 50-200 mesh sieve, adding water at a weight ratio of 1:20 for dissolving, dissolving at 95deg.C for 30min, and performing enzymolysis: adding lactobacillus plantarum HM60S1, and adding trypsin for enzymolysis at 55deg.C for 6 hr. Filtering, inactivating enzyme, adding white sugar, crystal sugar, and fruit and vegetable juice, concocting, adding lactobacillus plantarum HM60S1, and fermenting at 38deg.C for 6 hr.
Wherein the protease is added in an amount of protease activity unit: bird's nest solution weight = 500 ten thousand U:100g;
the addition amount of the lactobacillus in the enzymolysis and fermentation steps is the number of viable lactobacillus: cubilose solution volume = 2 x 10 9 CFU：100ml。
The detection of the method is carried out on the prepared lactobacillus bird nest product, the sialic acid content is 0.26, the oligopeptide content is 1.7%, the protein is 2.1%, the taste is 9.0, and the flavor is 9.5.
Although embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives, and variations may be made in the above embodiments by those skilled in the art without departing from the spirit and principles of the invention.
Claims (25)
1. The lactobacillus plantarum HM60S1 has the purposes of improving the enzymolysis and fermentation flavor of bird' S nest and increasing small molecular peptides and sialic acid.
2. The use according to claim 1, wherein lactobacillus plantarum HM60S1 is added during the enzymatic hydrolysis of bird' S nest.
3. Use according to claim 2, wherein lactobacillus plantarum HM60S1 is also added during the fermentation of the bird' S nest.
4. The use according to claim 1, wherein the use is the preparation of small molecule peptide enriched bird's nest products.
5. The use according to claim 4, wherein the preparation method of the small molecule peptide-enriched bird's nest preparation comprises the following steps:
pretreatment of bird's nest: crushing bird's nest, and adding water to dissolve to obtain bird's nest solution;
the enzymolysis process comprises the following steps: adding lactobacillus and protease for enzymolysis, and then filtering and inactivating enzyme;
the preparation process comprises the following steps: blending according to the sugar degree and the flavor to obtain blended liquid;
the fermentation process comprises the following steps: adding lactobacillus for fermentation, wherein the fermentation condition is 35-38 ℃, and the fermentation time is 6-12 hours, so that the obtained fermentation product is the bird's nest product rich in small molecule peptide;
the lactobacillus is Lactobacillus plantarum L.plantarum HM60S1.
6. The method according to claim 5, wherein the obtained fermentation product is dried to obtain powder and tablet products.
7. The use according to claim 5 or 6, wherein in the step of pretreatment of the bird's nest, the bird's nest is crushed and then sieved by a 50-200 mesh sieve.
8. The use according to claim 5 or 6, wherein in the bird's nest pretreatment step, the water is added in an amount of bird's nest: water weight ratio = 1, (10-30).
9. The use according to claim 5 or 6, wherein in the bird's nest pretreatment step, the dissolution condition is 90 ℃ to 100 ℃ for 20min to 40min.
10. As claimed in claim 5 or 6The application is characterized in that in the enzymolysis process, the protease is papain or trypsin; the addition amount of the protease is the protease activity unit: bird's nest solution weight= (0.1-5) × (60-100) ten thousand U:100g; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: cubilose solution volume= (0.1-5) ×2x10 9 CFU：100ml。
11. The use according to claim 5 or 6, wherein in the enzymatic hydrolysis process, the enzymatic hydrolysis conditions are 50 ℃ to 60 ℃ for 2h to 6h.
12. The use according to claim 10, wherein the number of viable bacteria of lactobacillus plantarum: cubilose solution volume = 2 x 10 9 CFU：100ml。
13. The use according to claim 5, wherein the blending process is performed by adding white sugar and/or rock sugar and/or juice substances.
14. The use according to claim 5, wherein the fermentation conditions are from 35 ℃ to 38 ℃ for 6 to 12 hours; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: volume of the mixed solution= (0.1-5) ×2x10 9 CFU：100ml。
15. A small molecular peptide-rich bird' S nest product is characterized in that lactobacillus plantarum L.plantarum HM60S1 is used.
16. The small molecule peptide-rich bird's nest product of claim 15, which is prepared by the following steps of,
pretreatment of bird's nest: crushing bird's nest, and adding water to dissolve to obtain bird's nest solution;
the enzymolysis process comprises the following steps: adding lactobacillus and protease for enzymolysis, and then filtering and inactivating enzyme;
the preparation process comprises the following steps: blending according to the sugar degree and the flavor to obtain blended liquid;
the fermentation process comprises the following steps: adding lactobacillus for fermentation, wherein the fermentation condition is 35-38 ℃, and the fermentation time is 6-12 hours, so that the obtained fermentation product is the bird's nest product rich in small molecule peptide;
the lactobacillus is Lactobacillus plantarum L.plantarum HM60S1.
17. The small molecule peptide-enriched nidus Collocaliae product of claim 16, wherein the obtained fermented product is dried to obtain powder and tablet products.
18. The small molecule peptide enriched bird's nest preparation of claim 16, wherein in the bird's nest pretreatment step, bird's nest is crushed and sieved by a 50-200 mesh sieve.
19. The small molecule peptide enriched bird's nest product of claim 16 or 17, wherein in the bird's nest pretreatment step, the water is added in an amount of bird's nest: water weight ratio = 1, (10-30).
20. The small molecule peptide enriched bird's nest preparation of claim 16 or 17, wherein in the bird's nest pretreatment step, the dissolution condition is 90 ℃ to 100 ℃ for 20min to 40min.
21. The small molecule peptide enriched bird's nest preparation of claim 16 or 17, wherein in the enzymatic hydrolysis process, the protease is papain or trypsin; the addition amount of the protease is the protease activity unit: bird's nest solution weight= (0.1-5) × (60-100) ten thousand U:100g; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: cubilose solution volume= (0.1-5) ×2x10 9 CFU：100ml。
22. The small molecule peptide enriched bird's nest product of claim 16 or 17, wherein the enzymatic hydrolysis is performed at 50-60 ℃ for 2-6 hours.
23. The small molecule peptide-rich nidus Collocaliae preparation of claim 21, wherein the plant milk stalksBacterial viable count: cubilose solution volume = 2 x 10 9 CFU：100ml。
24. The small molecule peptide-enriched nidus Collocaliae preparation of claim 16, wherein the blending is performed by adding white sugar and/or crystal sugar and/or fruit juice substances.
25. The small molecule peptide enriched nidus Collocaliae preparation of claim 16, wherein the fermentation conditions are 35-38 ℃ for 6-12 hours; the addition amount of the lactobacillus plantarum is the viable count of the lactobacillus: volume of the mixed solution= (0.1-5) ×2x10 9 CFU：100ml。
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