CN105852011A - Method for preparing lotus seed functional fermented food - Google Patents

Abstract

The invention provides a method for preparing a lotus seed functional fermented food, relating to the field of microbial fermentation and biological medicine. According to the method, monascus and lactobacillus serving as fermenting strains are subjected to cant activated culture and liquid expansion culture, are inoculated to a lotus seed fermentation culture medium, and are fermented to obtain a functional fermented product containing alkaloids, flavone, lovastatin and monascus color. The fermented product prepared by the method is dried and ground to prepare the lotus seed functional fermented food with multiple effects of regulating blood glucose and blood lipid, improving gastrointestinal functions and improving body immunity.

Description

A preparation method of lotus seed functional fermented food

technical field

The invention belongs to the field of microbial fermentation and biomedicine, and in particular relates to a preparation method and application of lotus seed functional fermented food.

Background technique

Monascus spp. is one of the earliest beneficial fungi used in food processing in China. Regarding the medicinal value of red yeast rice, Li Shizhen of the Ming Dynasty recorded in "Compendium of Materia Medica": "Red yeast rice has a sweet taste and is non-toxic. It is mainly used for digestion, blood circulation, spleen, and stomach dryness. Jieyao Volume 4" records: "Red yeast is steamed with white rice to make red, and it has the same principle of seeking the same Qi as Yingxue; it can increase blood and strengthen the spleen. If the spleen is strong, it will regulate its fluid in the stomach and treat stomach dryness. Those with red and white dysentery have the power of invigorating blood circulation and eliminating food; those who go to the water valley have the power of warming the liver and nourishing the spleen... ". Modern medical research has shown that Monascus produces a variety of secondary metabolites during the fermentation process, which have various physiologically active functions such as anti-oxidation, lowering blood fat, lowering cholesterol, and preventing cardiovascular diseases.

Lactic acid bacteria bacteria, LAB) is a general term for a group of bacteria that can use fermentable carbohydrates to produce large amounts of lactic acid. Lactic acid bacteria can not only improve the nutritional value of food, improve food flavor, improve food preservation and added value, but also the special physiological activity and nutritional function of lactic acid bacteria are increasingly attracting people's attention. A large number of research data show that lactic acid bacteria can promote the growth of animals, regulate the normal flora of the gastrointestinal tract, maintain the micro-ecological balance, thereby improving the function of the gastrointestinal tract, increasing food digestibility and biological potency, reducing serum cholesterol, controlling endotoxin, and inhibiting intestinal The growth of spoilage bacteria in the canal, and improve the body's immunity.

Lotus seeds are the seeds of the Nelumbo nucifere Gaertn plant in the family Nymphaeaceae. Lotus seeds have been used as a functional food for thousands of years in China, India and Southeast Asian countries. In recent years, lotus seeds have attracted much attention due to their rich nutrients and potential medicinal value. Lotus seeds are rich in alkaloids such as liensinine, isoliensinine, methyl-liensinine, nuciferine, pronuciferine, ceriferin, methyl corydina paline, demethyl higenaline and hydrohinoside, Flavonoids such as hyperoside and rutin can be used as raw materials to make heat-clearing and detoxifying food with the functions of preventing and treating hypertension, hyperlipidemia, coronary heart disease and diabetes. If the physiological effects of Monascus and lactic acid bacteria and the nutritional effects of lotus seeds can be organically combined to make the fermented product rich in various functional components, the functional fermented product of lotus seeds will have high edible and medical value. At present, there are many research reports on the fermentation of Monascus to produce Monascus pigment, Monascus mycelium, MonacolinK and the reduction of citrinin content. However, there has been no report on the use of mixed bacteria of Monascus and lactic acid bacteria to ferment lotus seeds to prepare lotus seed functional fermented food with multiple physiological effects such as regulating blood sugar and blood lipids, improving gastrointestinal function, and improving body immunity.

Contents of the invention

The invention provides a method for preparing functional fermented food by using mixed bacteria of monascus and lactic acid bacteria to ferment lotus seeds. On the one hand, Monascus uses the starch rich in lotus seeds as a medium, and can also produce a large amount of metabolites lovastatin and Monascus pigments that have the effects of lowering blood fat and anti-atherosclerosis; on the other hand, lotus seed starch is absorbed by Monascus. After fermentation, oligosaccharides and glucose are produced to promote the growth and reproduction of lactic acid bacteria, which endow lotus seed fermented products with good digestibility and unique flavor. The mixed fermentation products of Monascus lotus seeds and lactic acid bacteria can be used to produce functional fermented foods with multiple effects such as regulating blood sugar and blood lipids, improving gastrointestinal function, and improving body immunity.

Above-mentioned purpose of the present invention is achieved by following technical scheme:

A preparation method of lotus seed functional fermented food is prepared by the following steps:

(1) Lotus seed fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg per 100 kg lotus seeds kg, magnesium sulfate 0.001-0.1 kg, dipotassium hydrogen phosphate 0.001-0.1 kg, water 50-150 L;

(2) Monascus liquid strains: Monascus strains were activated and cultured on wort agar slant medium for 3-6 days, then connected to liquid shake flask medium for liquid fermentation culture to prepare Monascus liquid strains;

(3) Lactic acid bacteria liquid strains: After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1-2 days, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare the lactic acid bacteria liquid strains;

(4) Preparation of lotus seed functional fermented food: based on the weight of the lotus seed culture medium described in step (1), add 1-20% of the Monascus liquid strain described in step (2), 1-10% of the lactic acid bacteria liquid strains described in step (3) are fermented and cultivated at a temperature of 25-35°C for 5-8 days to obtain a fermented product, which is further processed to obtain a lotus seed functional fermented food.

The Monascus used in the step (2) is any one or more of Monascus red, Monascus purple, Monascus comamosa, Monascus anka, Monascus sorghum or Monascus orange kind.

The liquid shake flask medium in the step (2) is composed of the following components by weight percentage: 1-5% of lotus seed powder, 1-10% of maltose, 0.5-6.0% of peptone, 0.01-0.5% of ammonium chloride, sulfuric acid Magnesium 0.01-0.2%, dipotassium hydrogen phosphate 0.01-0.2%, the rest is distilled water, the sum of the above components is 100%, and the pH is controlled at 6.0-6.8.

The liquid fermentation conditions in the step (2) are: fermentation temperature 28°C, bottling volume 50-100mL/500mL triangular flask, rotation speed 150 rpm, fermentation time 96 hours.

The lactic acid bacteria in the step (3) is any one of Lactobacillus paracasei, Pediococcus pentosaceus, Leuconostoc enterococci, Lactobacillus brevis, Pediococcus lactis, Lactobacillus coryneformus or Lactococcus lactis subsp. or several.

The liquid lactic acid bacteria expansion medium in the step (3) is composed of the following components by weight percentage: 1% lotus seed powder, 1% maltose, 1% peptone, 0.4% yeast powder, 0.5% sodium acetate trihydrate, citric acid Triammonium 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled at 6.8-7.2.

The liquid anaerobic fermentation conditions in the step (3) are: fermentation temperature 37°C, bottling volume 50-100 mL/250 mL triangular flask, anaerobic fermentation time 24 hours.

The slant medium, liquid medium and lotus seed fermentation medium used in the steps (1), (2) and (3) are sterilized at 121° C. for 20-40 minutes.

The fermented product in the step (4) is dried to constant weight by infrared, freezing or heating, and crushed to obtain lotus seed functional fermented food.

The lotus seed functional fermented food prepared by the preparation method has multiple effects such as regulating blood sugar and blood fat, improving gastrointestinal function, improving body immunity and the like.

Compared with prior art, the beneficial effect of the present invention is:

The lotus seed functional fermented food provided by the present invention has multiple health care functions of lotus seeds, red yeast rice and lactic acid bacteria. It also has the functions of lowering blood sugar, preventing coronary heart disease, clearing heat and detoxifying, etc. of lotus seeds. In the invention, the monascus strain and the lactic acid bacteria strain are inoculated in the lotus seed solid medium for mixed bacterial fermentation, and the obtained lotus seed functional fermented food has richer taste, has more health care effects on people's health, and can better meet people's needs.

Below in conjunction with example, more specifically illustrate content of the present invention. The preparation method of the present invention is not limited to the following examples, any changes to the preparation method of the present invention will fall within the protection scope of the present invention.

detailed description

Example 1 :

A preparation method of lotus seed functional fermented food is prepared by the following steps:

(1) Lotus seed fermentation medium:

Wash the lotus seeds, add 0.02 kg of ammonium chloride, 0.5 kg of maltose, 0.05 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 100 L of water for every 100 kg of lotus seeds;

(2) Monascus liquid strains:

After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

(3) Lactic acid bacteria liquid strains:

After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

(4) Preparation of lotus seed functional fermented food:

Based on the weight of the lotus seed medium described in step (1), add 10% of the liquid strain of Monascus described in step (2) and 10% of the liquid strain of lactic acid bacteria described in step (3) by weight percentage , fermented and cultivated at a temperature of 30° C. for 5 days, and the lotus seed functional fermented food can be produced.

The Monascus used in the step (2) is Monascus purple (CICC 40937).

The liquid shake flask medium in the step (2) is composed of the following components by weight percentage: lotus seed powder 5%, maltose 2%, peptone 1%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 6.8.

The liquid shake flask fermentation conditions in the step (2) are: fermentation temperature 28°C, bottling volume 100mL/500mL triangular flask, rotation speed 150 rpm, fermentation time 96 hours.

The lactic acid bacteria in the step (3) is Lactobacillus paracasei (CICC 20241).

The liquid lactic acid bacteria expansion medium in the step (3) is composed of the following components by weight percentage: 1% lotus seed powder, 1% maltose, 1% peptone, 0.4% yeast powder, 0.5% sodium acetate trihydrate, citric acid Triammonium 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 7.0.

The liquid anaerobic fermentation conditions in the step (3) are: fermentation temperature 37°C, bottling volume 100 mL/250 mL Erlenmeyer flask, anaerobic fermentation time 24 hours.

The slant medium, liquid medium and lotus seed fermentation medium are sterilized at 121°C for 30 min.

The solid fermented product is infrared-dried to constant weight, and then pulverized to obtain the red yeast rice lotus seed functional food that has the functions of regulating blood sugar, blood lipid and improving gastrointestinal function. The functional fermented food is red in appearance and has a unique fermented aroma. It contains 5 mg/g flavonoids, 1.5 mg/g lovastatin, and 6.6 mg/g monascus pigment. It can significantly regulate blood sugar and blood lipids, improve gastrointestinal tract Function and improve the body's immunity and other effects.

Example 2 :

A preparation method of lotus seed functional fermented food is prepared by the following steps:

(1) Lotus seed fermentation medium:

Wash the lotus seeds, add 0.02 kg of ammonium chloride, 0.03 kg of maltose, 0.01 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 100 L of water for every 100 kg of lotus seeds;

(2) Monascus liquid strains:

After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

(3) Lactic acid bacteria liquid strains:

After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

(4) Preparation of lotus seed functional fermented food:

Based on the weight of the lotus seed medium described in step (1), add 10% of the liquid strain of Monascus described in step (2) and 5% of the liquid strain of lactic acid bacteria described in step (3) by weight percentage , fermented and cultivated at a temperature of 30° C. for 5 days, and the lotus seed functional fermented food can be produced.

The Monascus used in the step (2) is Monascus sorghum (CBS 302.78).

The liquid shake flask medium in the step (2) is composed of the following components by weight percentage: lotus seed powder 5%, maltose 2%, peptone 0.8%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 6.0.

The liquid shake flask fermentation conditions in the step (2) are: fermentation temperature 28°C, bottling volume 100mL/500mL triangular flask, rotation speed 150 rpm, fermentation time 96 hours.

The lactic acid bacteria in the step (3) is Leuconostoc enterococcus (CICC 20054).

The liquid lactic acid bacteria expansion medium in the step (3) is composed of the following components by weight percentage: 1% lotus seed powder, 1% maltose, 1% peptone, 0.4% yeast powder, 0.5% sodium acetate trihydrate, citric acid Triammonium 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 7.2.

The liquid anaerobic fermentation conditions in the step (3) are: fermentation temperature 37°C, bottling volume 100 mL/250 mL Erlenmeyer flask, anaerobic fermentation time 24 hours.

The slant medium, liquid medium and lotus seed fermentation medium are sterilized at 121°C for 30 min.

The solid fermented product is infrared-dried to constant weight, and then pulverized to obtain the red yeast rice lotus seed functional food that has the functions of regulating blood sugar, blood lipid and improving gastrointestinal function. The functional fermented food has a red appearance and a unique fermented aroma, and contains 4.2 mg/g of flavonoids, 1.3 mg/g of lovastatin and 5.4 mg/g of monascus pigment. The functional fermented food has the remarkable effects of regulating blood sugar and blood fat, improving gastrointestinal function, improving body immunity and the like.

Example 3 :

A preparation method of lotus seed functional fermented food is prepared by the following steps:

(1) Lotus seed fermentation medium:

Wash the lotus seeds, add 0.02 kg of ammonium chloride, 0.6 kg of maltose, 0.05 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 150 L of water for every 100 kg of lotus seeds;

(2) Monascus liquid strains:

After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

(3) Lactic acid bacteria liquid strains:

After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

(4) Preparation of lotus seed functional fermented food:

Based on the weight of the lotus seed medium described in step (1), add 10% of the liquid strain of Monascus described in step (2) and 5% of the liquid strain of lactic acid bacteria described in step (3) by weight percentage , fermented and cultivated at a temperature of 30° C. for 5 days, and the lotus seed functional fermented food can be produced.

The Monascus used in the step (2) is Monascus sorghum (CBS 302.78) and Monascus comamosa (CICC 40710).

The liquid shake flask medium in the step (2) is composed of the following components by weight percentage: lotus seed powder 5%, maltose 2%, peptone 2%, ammonium chloride 0.05%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 6.8.

The liquid shake flask fermentation conditions in the step (2) are as follows: fermentation temperature 28°C, bottling volume 100mL/500mL triangular flask, rotation speed 150 rpm, fermentation time 96 hours.

The lactic acid bacteria in the step (3) are Leuconostoc enterica (CICC 20054) and Pediococcus pentosacea (ATCC 10791).

The liquid lactic acid bacteria expansion medium in the step (3) is composed of the following components by weight percentage: 1% lotus seed powder, 1% maltose, 1% peptone, 0.4% yeast powder, 0.5% sodium acetate trihydrate, citric acid Triammonium 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 7.2.

The liquid anaerobic fermentation conditions in the step (3) are: fermentation temperature 37°C, bottling volume 100 mL/250 mL Erlenmeyer flask, anaerobic fermentation time 24 hours.

The slant medium, liquid medium and lotus seed fermentation medium are sterilized at 121°C for 20 min.

The solid fermented product is infrared-dried to constant weight, and then pulverized to obtain the red yeast rice lotus seed functional food that has the functions of regulating blood sugar, blood lipid and improving gastrointestinal function. The functional fermented food has a red appearance and a unique fermented aroma, containing 4.5 mg/g of flavonoids, 0.76 mg/g of lovastatin and 8.8 mg/g of monascus pigment. The functional fermented food has the remarkable effects of regulating blood sugar and blood fat, improving gastrointestinal function, improving body immunity and the like.

Example 4 :

A preparation method of lotus seed functional fermented food is prepared by the following steps:

(1) Lotus seed fermentation medium:

Wash the lotus seeds, add 0.02 kg of ammonium chloride, 1 kg of maltose, 0.05 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 100 L of water for every 100 kg of lotus seeds;

(2) Monascus liquid strains:

After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

(3) Lactic acid bacteria liquid strains:

After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

(4) Preparation of lotus seed functional fermented food:

Based on the weight of the lotus seed medium described in step (1), add 10% of the liquid strain of Monascus described in step (2) and 5% of the liquid strain of lactic acid bacteria described in step (3) by weight percentage , fermented and cultivated at a temperature of 30° C. for 5 days, and the lotus seed functional fermented food can be produced.

The Monascus used in the step (2) is Monascus comamosa (CICC 40710).

The liquid shake flask medium in the step (2) is composed of the following components by weight percentage: lotus seed powder 5%, maltose 2%, peptone 1%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 6.5.

The liquid shake flask fermentation conditions in the step (2) are: fermentation temperature 28°C, bottling volume 100mL/500mL triangular flask, rotation speed 150 rpm, fermentation time 96 hours.

The lactic acid bacteria in the step (3) are Leuconostoc enterica (CICC 20054) and Pediococcus pentosacea (ATCC 10791).

The liquid lactic acid bacteria expansion medium in the step (3) is composed of the following components by weight percentage: 1% lotus seed powder, 1% maltose, 1% peptone, 0.4% yeast powder, 0.5% sodium acetate trihydrate, citric acid Triammonium 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, the balance is distilled water, the sum of the above components is 100%, and the pH is controlled to be 7.0.

The liquid anaerobic fermentation conditions in the step (3) are: fermentation temperature 37°C, bottling volume 100 mL/250 mL Erlenmeyer flask, anaerobic fermentation time 24 hours.

The slant medium, liquid medium and lotus seed fermentation medium are sterilized at 121°C for 30 min.

The solid fermented product is infrared-dried to constant weight, and then pulverized to obtain the red yeast rice lotus seed functional food that has the functions of regulating blood sugar, blood lipid and improving gastrointestinal function. The functional fermented food is red in appearance and has a unique fermented aroma, containing 3.0 mg/g of flavonoids, 2.1 mg/g of lovastatin and 0.86 mg/g of monascus pigment. The functional fermented food has the remarkable effects of regulating blood sugar and blood fat, improving gastrointestinal function, improving body immunity and the like.

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (10)

1. the preparation method of the functional fermented food of lotus seeds, it is characterised in that be prepared from by following steps:

(1) lotus seeds fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg, magnesium sulfate 0.001-0.1 kg, dipotassium hydrogen phosphate 0.001-0.1 kg, water 50-150 L in every 100 kg lotus seeds；

(2) Monascus liquid strain: Monascus bacterial strain is after wort agar slant medium activation culture 3-6 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；

(3) lactic acid bacteria liquid strain: lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1-2 days, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；

(4) preparation of the functional fermented food of lotus seeds: on the basis of the weight of the lotus seeds culture medium described in step (1), add the Monascus liquid strain 1-20% described in step (2), the lactic acid bacteria liquid strain 1-10% described in step (3) by weight percentage, fermented and cultured 5-8 days under the conditions of temperature 25-35 DEG C, obtain fermentate, be processed further obtaining the functional fermented food of lotus seeds.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, the Monascus used in described step (2) is any one or a few in Monascus ruber, purple Monascus, feathering Monascus, Monascus anka bacterium, chrysanthemum aspergillus or Monascus aurantiaaeus.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (2), liquid submerged culture base is made up of the component of following percentage by weight: lotus nut starch 1-5%, maltose 1-10%, peptone 0.5-6.0%, ammonium chloride 0.01-0.5%, magnesium sulfate 0.01-0.2%, dipotassium hydrogen phosphate 0.01-0.2%, surplus is distilled water, above-mentioned each component sum is 100%, and control pH is 6.0-6.8.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (2), liquid state fermentation condition is: fermentation temperature 28 DEG C, bottling amount 50-100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, the described lactic acid bacteria in step (3) is any one or a few in lactobacillus paracasei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus acidilactici, Lactobacillus coryniformis or Lactococcus lactis subsp. lactis.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, and above-mentioned each component sum is 100%, and control pH is 6.8-7.2.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, bottling amount 50-100 mL/250 mL triangular flask, 24 hours anaerobic fermentation time.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, slant medium, fluid nutrient medium and lotus seeds fermentation medium of using in described step (1), (2), (3) are through 121 DEG C of sterilizing 20-40min.

The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterised in that the described fermentate in step (4) to constant weight, obtains the functional fermented food of lotus seeds through infrared, freezing or heat drying after pulverizing.

10. what a preparation method as claimed in claim 1 prepared have regulation blood sugar and blood fat, improve gastrointestinal function, improve the functional fermented food of lotus seeds of the multi-efficiency of immunity of organisms.