CN107981324A

CN107981324A - Turmeric fermented food and preparation method thereof

Info

Publication number: CN107981324A
Application number: CN201711118686.4A
Authority: CN
Inventors: 王海宽; 路福平; 韩雪梅; 王伟
Original assignee: Tianjin University of Science and Technology
Current assignee: Tianjin Chuang yuan Biotechnology Co., Ltd.
Priority date: 2017-11-14
Filing date: 2017-11-14
Publication date: 2018-05-04

Abstract

The invention belongs to microbial fermentation application field, relate to the use of the functional food of the productions such as probiotics fermention turmeric, black pepper, and the preparation method of functional food, the turmeric fermented food is mainly used in diabetes patient, while has the function of nourishing the liver.The turmeric fermented food is using turmeric or turmeric and cereal as fermentation substrate, using lactobacillus plantarum TK9, CGMCC No.11891；Animal bifidobacteria 937, CGMCC No.11892, lactobacillus paracasei TK1501, CGMCC No.13130, bifidobacterium adolescentis TK99, CGMCC No.12784, bacillus coagulans TQ33, CGMCC No.5233, bacillus subtilis TK 1, CGMCC No.4731 are prepared after liquid or solid-state mixed fungus fermentation.

Description

Turmeric fermented food and preparation method thereof

Technical field

The invention belongs to microbial fermentation application field, relate to the use of the work(of the productions such as probiotics fermention turmeric, black pepper Energy property food, and the preparation method of functional food, the turmeric fermented food are mainly used in diabetes patient, have at the same time Nourishing the liver function.

Background technology

China's diabetes prevalence is in the trend that increases sharply.Newest epidemiology survey shows, Chinese Adult in 2010 Diabetes prevalence has reached 11.6%.The rise of diabetes morbidity, adds individual, family, the burden of society.Diabetes Glycemic control be not simple medicine can solve, it is necessary to patient diet, movement, medicine, education, blood sugar monitoring etc. into Row behavior intervention.Some researches show that it is that current diabetes mellitus behavior is done to help diabetic to establish effective self-management behavior One of pre- optimal mode.Diabetes are a kind of chronic lifelong diseases, how to be effectively improved the self-management behavior of patient, still It is the problem that diabetes education person constantly explores.But for the research in terms of dieletic foodstuff and few, predominantly it is following this A bit：

Publication number：The invention of 107080815A《A kind of food and its preparation process for being used to treat diabetes》Disclose one Kind is used for the food for treating diabetes, is made of the raw material below according to parts by weight：8-12 parts of Schisandra chinensis, 15-25 parts of radix astragali, too 1-6 parts of 5-15 parts of son ginseng, 6-15 parts of pueraria lobata, 3-10 parts of fructus amomi and pseudo-ginseng.The present invention also disclosed this and be used to treat diabetes food The preparation process of product.

Publication number：The invention of 106262918A《A kind of diabetes are formulated with vegetable food product》A kind of diabetes are disclosed to plant Thing food formula, is formed by following mass fraction component：10-14 parts of hippophae rhamnoides, 10 parts of inulin extract, Cordyceps militaris extraction 10 parts of thing, 8 parts of mulberry-leaf extract, 8-12 parts of Bitter Melon P.E, 6-12 parts of persimmon leaf extract, 5-8 parts of duck wheat extract, 4-7 parts of bone bark extract, 5 parts of tuckahoe extracts, 5 parts of wolfberry fruit extract.

Publication number：The invention of 102783636A《A kind of nutritional supplement for preventing dieletic foodstuff and its application》One kind can To play the nutritional supplement to diabetes mellitus prevention, therapeutic effect.The present invention is by trace element related with diabetes conditions prevention And traditional Chinese medicine ingredients related with diabetes control are composed, by one kind in trace element chromium, selenium, zinc, calcium, vanadium or its any two Kind or one kind in two or more combinations and traditional Chinese medicine ingredients extract, coix seed, protein, pumpkin powder, xylitol, Chinese yam or Its two or more any combination, and mix.

The disclosed food for diabetes of the above-mentioned prior art is more to be recognized with Chinese medicine, and the tradition such as corn stigma, coix seed To prepare diabetes health-care food as raw material to the medicable medicine-food two-purpose article of diabetes, and preparation method is generally letter Single processing mixing, prepares diabetes health-care food using probiotics fermention and has no report.

The content of the invention

It is contemplated that for diabetic production functional beverage and food, and provide and grind for the production of Related product Study carefully thinking.Diabetes patient is general, and liver function is bad, therefore this product has the function of nourishing the liver at the same time.

Functional drink and food is produced by probiotics fermention turmeric and black pepper, propolis etc., can not only be retained Its active ingredient, and can also be with health role to body.Due to curcumin it is difficult to be preferentially absorbed into blood, conventional method is not The effect of turmeric can be played.The present invention coordinates turmeric and black pepper etc., and uses specific preparation method, contributes to curcumin to inhale Receive, or even curcumin absorptivity can be improved more than 2000 times.In addition, curcumin or fat-soluble, thus with higher fatty acid food It is more preferable that thing eats effect together.The spices of the low blood fat of studies have shown that and antioxidation activity may be in treatment diabetes and its complication In work.

It is an object of the invention to mix bacterium to turmeric using probiotics, further include if necessary black pepper, emblic, soybean, Bitter buckwheat, Bee Pollen, propolis carry out fermentation and obtain a kind of probiotics functional food.

Turmeric probiotics mixed fungus fermentation functional food, is by turmeric, further includes auxiliary material if necessary and ferment in proportion；Using Lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis A variety of bacterial strains are prepared after carrying out mixed bacterium solution state or solid state fermentation；

The auxiliary material is preferably at least one of black pepper, emblic, soybean, bitter buckwheat, Bee Pollen, propolis；

The present invention provides a kind of prebiotic strains liquid fermentation functional beverage of turmeric, and raw material composition is as follows：Per in 1000ml water Add the curcuma powder of 5-10% (mass volume ratio), at the same can also add not more than 3% black pepper, be not more than 3% Emblic leafflower powder, the soy meal for being not more than 3%, the buckwheat powder for being not more than 3%, the Bee Pollen for being not more than 3%, the bee for being not more than 3% At least one of glue, stirs evenly；

Preferably, the prebiotic strains liquid fermentation functional beverage of turmeric, raw material forms the black pepper for further including 0-3% And/or the Bee Pollen of the buckwheat powder and/or 0-3% of the emblic leafflower powder of 0-3% and/or the soy meal of 0-3% and/or 0-3% and/ Or the propolis of 0-3%.

The present invention provides a kind of preparation method of the prebiotic strains liquid fermentation functional beverage of turmeric, comprises the following steps that：

(1) it will dry, then crush, be milled 100 mesh respectively after turmeric, black pepper, emblic, soybean, bitter buckwheat cleaning Sieve, obtains curcuma powder and black pepper, emblic leafflower powder, soy meal, buckwheat powder；Bee Pollen and the finished product that propolis is purchase.

(2) activation medium is prepared：10g soy meals are added in per 100ml water, obtain activation medium；To activation medium Sterilize, condition is 121 DEG C, 20min；

(3) fermentation medium is prepared：The fermentation medium is：Curcuma powder is added in water, can also be added at the same time black At least one of pepper powder, emblic leafflower powder, soy meal, buckwheat powder, Bee Pollen, propolis；

It is described preparation fermentation medium be specially：5-10g curcuma powders are added in per 100ml water, in addition can add 0-3g's The Bee Pollen of black pepper and/or 0-3g emblic leafflower powders and/or 0-3g soy meals and/or 0-3g buckwheat powders and/or 0-3 and/or The propolis of 0-3g, obtains liquid state fermentation culture medium；

(4) actication of culture：Lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis and condensation bud Spore bacillus, bacillus subtilis glycerol tube respectively by 1% (volume ratio of v/v activation mediums) be inoculated in activation medium into Row activation, pH=7.2-7.4, controlled at 37 DEG C；After activating 20h respectively, transfer again work by the bacterium amount that connects of 10% (v/v) Change culture medium and carry out re-activation, secondary seed solution is obtained after being re-activated 24h；

(5) probiotics fermention：It is 10 by the inoculum concentration of animal bifidobacteria⁶-10⁷CFU/g, the inoculum concentration of lactobacillus plantarum For 10⁶-10⁷CFU/g, the inoculum concentration of lactobacillus paracasei is 10⁵-10⁶CFU/g, the inoculum concentration of bifidobacterium adolescentis is 10⁶- 10⁷CFU/g, the inoculum concentration of bacillus coagulans is 10⁵-10⁶CFU/g, the inoculum concentration of bacillus subtilis is 10⁵-10⁶CFU/g It is inoculated in fermentation medium, mixed-strains liquid fermentation 24-48h, temperature is 37 DEG C；

(6) after fermentation, turmeric is prebiotic to obtain the final product through emulsifying plus after stabilizer, tune acid, blending, homogeneous, sterilization for zymotic fluid Strains liquid fermentation beverage；

The turmeric, black pepper, soybean, emblic, bitter buckwheat, Bee Pollen, propolis are commercially available；

Preferably, the composition of liquid state fermentation culture medium is：10g curcuma powders, the black pepper of 0.5g are added in per 100ml water Powder, the soy meal of 1.5g, the buckwheat powder of 1.5g, the emblic leafflower powder of 1.5g, the Bee Pollen of 1.5g, the propolis of 1.5g；

Preferably, the mixed-strains liquid fermentation time is 25h；

Preferably, the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) TK9, the bacterial strain China Committee for Culture Collection of Microorganisms's common micro-organisms center, address are preserved on December 17th, 2015：Beijing No. 3 Institute of Microorganism, Academia Sinica of institute of city Chaoyang District North Star West Road 1, postcode 100101, deposit number CGMCC No.11891；This lactobacillus plantarum is with preferable anti-hydrochloric acid in gastric juice, the ability of anti-cholate, the 2h survival rates 88.03% in pH 3, 0.3% cholate 4h survival rates 81.06%, and there is extensive antifungal activity, it is not necessary to extra preservative is added, can also Extend the drink and food preservation time.It is wider than by Wang Hai and is collected in natural fermented acid in Chinese Residents In Bao Tou City man in July, 2009 Congee；

Preferably, the animal bifidobacteria is animal bifidobacteria (Bifidobacterium animalis) 937, should Bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, address on December 17th, 2015： Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, postcode 100101, deposit number CGMCC No.11892；It is wider than by Wang Hai and is collected in Tianjin City, China in May, 2007；

Preferably, the lactobacillus paracasei is lactobacillus paracasei (Lactobacillus paracasei) TK1501, The bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, ground on October 21st, 2016 Location：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica, postcode 100101, deposit number are CGMCC No.13130；In August, 2015 is wider than by Wang Hai and is collected in natural fermented acid congee in Chinese Residents In Bao Tou City man；

Preferably, the bifidobacterium adolescentis is bifidobacterium adolescentis (Bifidobacterium adolescentis) TK99, the bacterial strain are preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on July 14th, 2016, Address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica, postcode 100101, deposit number For CGMCC No.12784；It is wider than by Wang Hai and is collected in Tianjin City, China in January, 2015；

Preferably, the bacillus coagulans is bacillus coagulans (Bacillus coagulans) TQ33, the bacterial strain China Committee for Culture Collection of Microorganisms's common micro-organisms center was preserved in 9th in September in 2011, address is：Beijing The institute 3 of city Chaoyang District North Star West Road 1, Institute of Microorganism, Academia Sinica, postcode 100101, deposit number are：CGMCC No.5233；It is wider than by Wang Hai and is collected in the skimmed milk power of Tianjin City, China in May, 2002；

Preferably, the bacillus subtilis is bacillus subtilis (Bacillus subtilis) TK-1, and the bacterial strain is China Committee for Culture Collection of Microorganisms's common micro-organisms center is preserved on April 2nd, 2011, address is：Beijing The institute 3 of Chaoyang District North Star West Road 1, Institute of Microorganism, Academia Sinica, postcode 100101, deposit number CGMCC No.4731；It is wider than by Wang Hai and is collected in inner mongolia Huhehaote in October, 2008.

Present invention simultaneously provides a kind of preparation method of probiotics solid state fermentation food, include the following steps：By turmeric, black Pepper, soybean, emblic, bitter buckwheat, Bee Pollen, propolis are as fermentation substrate, using lactobacillus plantarum, animal bifidobacteria, pair Lactobacillus casei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis are prepared after solid-state mixed fungus fermentation；

A kind of preparation method of turmeric probiotics solid state fermentation functional food, comprises the following steps that：

(1) choose curcuma powder, black pepper, buckwheat powder, soy meal, emblic leafflower powder, Bee Pollen, propolis one of which or The weight ratio mixing such as several, obtain the mixture of turmeric and auxiliary material：Water=1：Solid-state fermentation culture medium is made in 0.75-2；(2) it is right Solid-state fermentation culture medium sterilizes, and condition is 121 DEG C, 20min；

(3) actication of culture：Mode is the same as above-mentioned liquid state fermentation；

(4) secondary seed solution is accessed in solid-state fermentation culture medium so that in every gram of solid medium, animal bifidobacteria Inoculum concentration be 10⁶-10⁷CFU/g, the inoculum concentration of lactobacillus plantarum is 10⁶-10⁷CFU/g, the inoculum concentration of lactobacillus paracasei are 10⁵-10⁶CFU/g, the inoculum concentration of bifidobacterium adolescentis is 10⁶-10⁷CFU/g, the inoculum concentration of bacillus coagulans is 10⁵- 10⁶CFU/g, the inoculum concentration of bacillus subtilis is 10⁵-10⁶CFU/g；

(5) mixed culture solid state fermentation 24-48h, 37 DEG C；

After fermentation, be positioned over -80 DEG C of pre-freezes 12 it is small when after, be put into vacuum freeze drier 24 it is small when, ginger is made Yellow probiotics solid state fermentation food；

Preferably, the mixture of the turmeric and auxiliary material：Water=1：1.25；

Preferably, the solid state fermentation vacuum freeze drying condition carries out vacuum freeze drying after being -80 DEG C of pre-freeze 6h 24h, is not more than 5% to water content；

Preferably, the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) TK9, and preservation is compiled Number it is CGMCC No.11891；

Preferably, the animal bifidobacteria is animal bifidobacteria (Bifidobacterium animalis) 937, is protected It is CGMCC No.11892 to hide numbering；

Preferably, the lactobacillus paracasei is lactobacillus paracasei (Lactobacillus paracasei) TK1501, Deposit number is CGMCC NO.13130；

Preferably, the bifidobacterium adolescentis is bifidobacterium adolescentis (Bifidobacterium adolescentis) TK99, deposit number are CGMCC No.12784；

Preferably, the bacillus coagulans is bacillus coagulans (Bacillus coagulans) TQ33, and preservation is compiled Number it is：CGM CC No.5233；

Preferably, the bacillus subtilis is bacillus subtilis (Bacillus subtilis) TK-1, deposit number For CGMCC No.4731.

Beneficial effect

Probiotics, also known as active bacteria formulation, ecological product, microecologic regulator etc., are that one kind can promote host's enteral micro- The ecological balance of biological flora, produces host health or physiological function the active microorganism of beneficial effect, its physiological action master The growth of intestinal toxic bacterium can be suppressed by embodying them, maintain the microecological balance of host intestine, and having reduces cholesterol, be promoted The characteristics such as body's immunity.Due to the change of disease pattern, and pursuit of the people to good health and a long life and quality of the life so that With unique nutrition and health care effect beneficial microbe --- probiotics has become the necessity in human lives.Society Progressive and expanding economy, makes people start to focus on the importance of health, this be greatly promoted research to probiotics and Probiotics and its edible development of product.

Turmeric is a kind of perennial dulcet herbaceous plant, existing medical value, and can make food seasoning.It is pungent fragrant light Light, slightly pepper, Moschus taste and sweet orange and ginger mixes taste, slightly pungent, bitter taste, pungent sense.Curcumin (curcumin) A kind of small polyphenols of the relative molecular mass extracted from zingiberaceous plant Curcuma longa L., be plant kingdom very The rare pigment with diketone, is cyclohexadione compounds, it is generally recognized that it is the most effective component in turmeric, in most of ginger Contain 2%~8% in yellow preparation.Substantial amounts of research has shown that curcumin has anti-oxidant, anti-inflammatory, anticancer, removes free radical, is anti- Microorganism and to many-sided pharmacological action such as cardiovascular system, digestive system.Show in research in recent years for turmeric Certain component in element can effectively reduce the incidence of diabetes, improve the function of adult's prediabetes β cells.

Black pepper is one of most ancient and foremost spices in the world, is known as " king of spices ", has higher food With and medical value.Black pepper can be used for covering bad smell, increase food by unique pungent fragrance in food Pool is looked for, can be added in milk, cereal, fruit, beverage or be directly used in mixed way with food.In increase food flavor The bioactive ingredients in pepper can make the corrupt pathogen reduction in food at the same time, effectively extend the food preservation time, subtract Few food spoilage.Black pepper also has higher medical value, and people are used to treat insomnia, indigestion and typhoid fever in ancient times. With the reach of science, the feature of pepper is exploited out, and researches show that pepper has stomach invigorating wind-dispelling, anti-oxidant, antibacterial etc. Effect.

Contain flavone compound in emblic fruit；Vitamin C, vitamin B₁, vitamin B₂, carrot, vitamin A, Pellagra preventive factor etc., is especially enriched in vitamin C, its content is up to 0.6%~0.92%, spring fruit content highest, sometimes even Up to 1.82%, which is 160 times of apple Victoria C content, while is also 100 times of citrus content, is only second to fruit dimension life The Rosa roxburghii Tratt of the king of plain C.In addition, also containing 17 kinds of amino acid, include 8 kinds of amino acid needed by human, its total amino acid content reaches 185mg/100g, mainly there is glutamic acid, proline, aspartic acid, alanine lysine.In addition, also contain various trace elements, Its content is enriched than apple, mainly there is selenium, zinc, calcium, phosphorus, iron, potassium etc..

Soybean fat also has very high nutritive value, contains many unrighted acids in this fat, easily by people Body is digested and assimilated.And soybean fat can prevent the absorption of cholesterol, so soybean for arteriosclerotic, is one The preferable nutriment of kind.Dietary fiber in bean dregs is to promoting good digestion and excretion solid waste to have very important work With.Supplementary fibre element in appropriate amount, can increase the food in enteron aisle and soften, promote intestines peristalsis, so that defecation speed is accelerated, Prevent constipation and reduce the risk of intestinal cancer.Meanwhile dietary fiber have it is obvious reduce plasma cholesterol, adjust gastrointestinal function and The functions such as insulin level.

Substantial amounts of soluble dietary fiber and vitamin E, the flavone nutrition contained in duck wheat have been rich in duck wheat Component has anti-inflammatory, antibacterial, cough-relieving, eliminating the phlegm, a variety of effects such as relieving asthma, and therefore, duck wheat is also known as the U.S. of " anti-inflammatory grain " The effect of name, duck wheat, with effect in addition it also had effects that to reduce blood glucose.

Bee Pollen can prevent brain cardiovascular disease, and reducing blood lipid, adjusts nervous system, promote sleep, adjust gastronintestinal system Function, promotes digestion, treats habitual constipation.Liver protecting, prevent the function such as anaemia, diabetes, antifatigue.Wherein liver protection is made With more substantially, the flavone compound in pollen can prevent accumulation of the fat in liver, therefore can prevent liver from developing into fat Fat liver, plays a good protective effect liver, while pollen is the high-grade nutrient agent for recovering liver function, to chronic hepatitis patient There are excellent health functions.

Show that propolis has the effect of adjusting blood glucose, preventing diabetes and its complication according to research both domestic and external, it is made It is mainly with mechanism：Hypoglycemic effect.Some flavonoids, terpenoid substance in propolis, which have, to be promoted to utilize exogenous glucose The effect of hepatic glycogen is synthesized, there is obvious hypoglycemic effect, repairs the effect of impaired pancreas islet, also promotes the work of regeneration With can promote pancreatic cell regeneration, improve insulin secretion quality, be inherently eliminated the diabetes cause of disease.The drop blood of propolis Fat, improve blood circulation, antioxidation, is conducive to control diabetic's visual impairment, prevents vascular complications from going out It is existing.

Turmeric fermented beverage and food of the present invention, can make active material curcumin in turmeric by fermentation Effect performs to maximum.Curcumin can reduce the blood sugar concentration of diabetes patient and animal pattern, while can also suppress complication Renal damage, wound healing and the generation of cataract.Beta Cell of islet is subject to the damage of oxygen radical, and curcumin can be protected The damage that shield pancreatic beta cell is mediated from active oxygen, diabetes are treated by Green Tea Extract and reduction blood glucose.

The present invention is fermented using a variety of probiotics, can produce the tart flavour small-molecule substance such as lactic acid and acetic acid, these Small-molecule substance assigns the improvement and variation of the organoleptic features such as product distinctive sour fragrance, color and luster and mouthfeel.

Turmeric, the mixed fermentation of black pepper, bitter buckwheat, black soya bean, emblic, Bee Pollen, propolis, combine the spy of various materials Property, contains flavone compound in emblic fruit, and the bioactive ingredients in pepper can make corruption in food, pathogen Inactivate, be rich in substantial amounts of soluble dietary fiber and vitamin E in duck wheat, soybean contains abundant protein, pollen In flavone compound can prevent accumulation of the fat in liver, therefore can prevent liver from developing into fatty liver, liver is played Good protective effect, while pollen is the high-grade nutrient agent for recovering liver function, has excellent health functions to chronic hepatitis patient, Some flavonoids, terpenoid substance in propolis have the function that to promote using exogenous glucose synthesis hepatic glycogen, have bright Aobvious hypoglycemic effect.For suffering from person with diabetes, weight-reducing, participated in exercise, given birth to using medicine (insulin) and change Mode living can control blood sugar concentration.In addition to these routine treatments, probiotic therapy is more and more aobvious as a kind of new mode Its superiority is shown.When the factor (such as enteron aisle acid-base value, host's eating habit, stress, the raw element use that influence intestinal flora When) change when, will be inverted beneficial to bacterium number/harmful bacteria ratio in enteron aisle, intestinal flora equilibrium state is broken, human body The generation that metabolic disorder to a certain degree even results in relevant disease will be produced.Burcelin etc. passes through the research to germfree mouse Show, intestinal flora be trigger dysbolism the reason for one of.This is the morbidity machine of the controllable diabetes of structure of intestinal flora Research processed provides evidence.Cause the research of fat and diabetes B generation on intestinal bacilli illness, intestines are thought in majority research The reduction of the probiotics such as road lactic acid bacteria, Bifidobacterium and impaired glucose tolerance are closely related.Our patent turmeric probiotics fermentions Prevention of the functional food to diabetes play basis effect, while to human body health adjust play the role of it is important.

Brief description of the drawings

Fig. 1 is mixed-strains liquid fermentation time and viable count graph of a relation；

Fig. 2 is mixed culture solid state fermentation time and viable count graph of a relation；

Fig. 3 functions the remaining glucose content graph of a relation after cell for insulin of different concentration；

Fig. 4 functions the remaining glucose content graph of a relation after cell for insulin action time difference.

Embodiment

In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with attached drawing, form and implementation Example, is described in further details the present invention.It should be appreciated that specific embodiment described herein is only explaining this hair It is bright, but the present invention is not limited to specific examples below.

The percentage sign " % " arrived involved in embodiment, if not specified, refers to mass percent, the percentage of solution refers to Grams containing solute in 100mL, the percentage between liquid, refers to the volume ratio of the solution at 25 DEG C.

Embodiment 1, turmeric probiotics fermention functional beverage preparation method

1st, turmeric and other ratio of adjuvant determine in raw material

(1) dried after being respectively washed turmeric, black pepper, bitter buckwheat, black soya bean, emblic, be milled 100 mesh sieves；Bee Pollen Finished product with propolis for purchase.

(2) activation medium is prepared：10g soy meals are added in per 100ml water；Sterilize to activation medium, condition For, 121 DEG C, 20min；

(3) fermentation medium is prepared：Added in per 100ml water the curcuma powder of 5-10g, buckwheat powder/or emblic leafflower powder and/or Black pepper and/or/soy meal and/or Bee Pollen and/or propolis 0-3g；

(4) actication of culture, lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis, condensation bud The glycerol tube of spore bacillus and bacillus subtilis is inoculated in activation medium by 1% respectively and is activated, pH7.2-7.4, control Temperature is 37 DEG C；Respectively activate 20h after, by 10% (v/v) connect bacterium amount transfer again activation medium carry out re-activation, then Secondary seed solution is obtained after activating 24h；

(5) probiotics fermention：By lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis, solidifying Knot bacillus and bacillus subtilis are inoculated in fermentation medium；Lactobacillus plantarum and animal bifidobacteria, secondary cheese breast Bacillus, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis connect bacterium amount volume ratio as 1：1：1：1：1：1, mix bacterium solution State fermentation 24h, temperature are 37 DEG C；The number of live bacteria of probiotics in zymotic fluid is detected respectively, as a result such as table 1：

Strain label：No. 1 is lactobacillus plantarum TK9 single bacteriums, and No. 2 are 379 single bacterium of animal bifidobacteria, and No. 3 are secondary cheese Lactobacillus TK1501 single bacteriums, No. 4 are bifidobacterium adolescentis TK99 single bacteriums, and No. 5 are bacillus coagulans TQ33 single bacteriums, and No. 6 are withered Careless bacillus TK-1 single bacteriums；Table 1-7 labels are identical with this.

1 curcuma powder of table：Buckwheat powder=5-10：During 0-3, the viable count (CFU/mL) of probiotics

Each group is represented with label：Combination one：5g curcuma powders, combination two：5g curcuma powder+1.5g buckwheat powders, combination three： 5g curcuma powder+3g buckwheat powders, combination four：7.5g curcuma powders, combination five：7.5g curcuma powder+1.5g buckwheat powders, combination six：7.5g Curcuma powder+3g buckwheat powders, combination seven：10g curcuma powders, combination eight：10g curcuma powder+1.5g buckwheat powders, combination nine：10g curcuma powders + 3g buckwheat powders

2 curcuma powder of table：Emblic leafflower powder=5-10：During 0-3, the viable count (CFU/mL) of probiotics

Each group is represented with label：Combination one：5g curcuma powders, combination two：5g curcuma powder+1.5g emblic leafflower powders, combination Three：5g curcuma powder+3g emblic leafflower powders, combination four：7.5g curcuma powders, combination five：7.5g curcuma powder+1.5g emblic leafflower powders, combination Six：7.5g curcuma powder+3g emblic leafflower powders, combination seven：10g curcuma powders, combination eight：10g curcuma powder+1.5g emblic leafflower powders, combination Nine：10g curcuma powder+3g emblic leafflower powders

3 curcuma powder of table：Soy meal=5-10：During 0-3, the viable count (CFU/mL) of probiotics

Each group is represented with label：Combination one：5g curcuma powders, combination two：5g curcuma powder+1.5g soy meals, combination three： 5g curcuma powder+3g soy meals, combination four：7.5g curcuma powders, combination five：7.5g curcuma powder+1.5g soy meals, combination six：7.5g Curcuma powder+3g soy meals, combination seven：10g curcuma powders, combination eight：10g curcuma powder+1.5g soy meals, combination nine：10g curcuma powders + 3g soy meals

4 curcuma powder of table：Black pepper=5-10：During 0-3, the viable count (CFU/mL) of probiotics

Each group is represented with label：Combination one：5g curcuma powders, combination two：5g curcuma powder+0.5g black peppers, combination Three：5g curcuma powder+2.5g black peppers, combination four：7.5g curcuma powders, combination five：7.5g curcuma powder+0.5g black peppers, group Close six：7.5g curcuma powder+2.5g black peppers, combination seven：10g curcuma powders, combination eight：10g curcuma powder+0.5g black peppers, Combination nine：10g curcuma powder+2.5g black pepper buckwheat powders.

5 curcuma powder of table：Bee Pollen=5-10：During 0-3, the viable count (CFU/mL) of probiotics

Each group is represented with label：Combination one：5g curcuma powders, combination two：5g curcuma powder+1.5g Bee Pollens, combination three： 5g curcuma powder+3g Bee Pollens, combination four：7.5g curcuma powders, combination five：The sweet sub- powder of 7.5g curcuma powder+1.5g melissas, combination six： 7.5g curcuma powder+3g Bee Pollens, combination seven：10g curcuma powders, combination eight：10g curcuma powder+1.5g Bee Pollens, combination nine：10g ginger Bloom+3g Bee Pollens.

6 curcuma powder of table：Propolis=5-10：During 0-3, the viable count (CFU/mL) of probiotics

Each group is represented with label：Combination one：5g curcuma powders, combination two：5g curcuma powder+1.5g propolis, combination three：5g Curcuma powder+3g propolis, combination four：7.5g curcuma powders, combination five：7.5g curcuma powder+1.5g propolis, combination six：7.5g curcuma powders+ 3g propolis, combination seven：10g curcuma powders, combination eight：10g curcuma powder+1.5g propolis, combination nine：10g curcuma powder+3g propolis.

Consolidated statement 1-6 understands that the viable count highest of 10g curcuma powder+1.5g propolis, viable count is 9.90 × 10⁸CFU/mL； 10g curcuma powder+1.5g soy meals, up to 9.76 × 10⁸CFU/mL；10g curcuma powder+1.5g Bee Pollens, viable count 9.71 ×10⁸CFU/mL；10g curcuma powder+1.5g buckwheat powders, viable count are 8.99 × 10⁸CFU/mL；10g curcuma powder+1.5g emblics Powder, viable count are 7.94 × 10⁸CFU/mL；10g curcuma powder+0.5g black peppers, viable count are 7.90 × 10⁸CFU/mL.Explanation Different auxiliary material can promote the progress that turmeric is fermented.The present invention has continued the fermentation of multiple auxiliary materials mixes liquid, the results are shown in Table 7。

7 curcuma powder of table and multiple auxiliary materials mixed fermentation

Combination one

Combination two

Combination three

Combination four

Combination five

Combination six

No. 1

1.5×10⁸

2.54×10⁸

4.27×10⁸

4.72×10⁸

5.78×10⁸

7.44×10⁸

No. 2

1.05×10⁷

2.02×10⁸

3.01×10⁸

4.34×10⁸

6.76×10⁸

8.03×10⁸

No. 3

2.28×10⁷

8.96×10⁷

9.17×10⁷

9.88×10⁷

2.54×10⁸

5.78×10⁸

No. 4

3.43×10⁶

1.78×10⁷

3.67×10⁷

5.69×10⁷

7.85×10⁷

8.88×10⁷

No. 5

1.57×10⁶

2.37×10⁷

4.21×10⁷

5.33×10⁷

7.54×10⁷

7.89×10⁷

No. 6

1.12×10⁵

2.54×10⁶

4.51×10⁶

6.74×10⁶

7.28×10⁶

8.63×10⁶

Total viable count

5.65×10⁸

6.59×10⁸

7.19×10⁹

1.02×10⁹

2.43×10⁹

3.58×10⁹

Each group is represented with label：Combination one：7.5g curcuma powder+1.5g propolis+0.5g black pepper+1.5g emblics Powder, combination two：10g curcuma powder+1.5g soy meal+1.5g buckwheat powder+1.5g Bee Pollens, combination three：3g curcuma powder+1.5g soybean Powder+1.5g buckwheat powder+1.5g Bee Pollens, combination four：5g curcuma powder+1.5g propolis+0.5g black pepper+1.5g emblic leafflower powders, Combination five：7.5g curcuma powder+1.5g propolis+0.5g black pepper+1.5g emblic leafflower powder+1.5g soy meal+1.5g buckwheat powders+ 1.5g Bee Pollens, combination six：10g curcuma powder+1.5g propolis+0.5g black pepper+1.5g emblic leafflower powder+1.5g soy meals+ 1.5g buckwheat powder+1.5g Bee Pollens.

Curcuma powder is with after multiple auxiliary materials mixed fermentation, combining six as shown in Table 7：10g curcuma powder+1.5g propolis+0.5g is black Pepper powder+1.5g emblic leafflower powder+1.5g soy meal+1.5g buckwheat powder+1.5g Bee Pollen viable counts reach highest, 3.58 × 10⁹CFU/mL。

2nd, probiotics inoculum concentration is definite

Other conditions are with embodiment 1, by 10g curcuma powder+1.5g propolis+0.5g black pepper+1.5g emblic leafflower powders+1.5g Soy meal+1.5g buckwheat powder+1.5g Bee Pollens configure fermentation medium, and lactobacillus plantarum TK9 is connect bacterium amount 1 × 10 by following⁶、 5×10⁶、1×10⁷、5×10⁷CFU/mL is inoculated in fermentation medium respectively, and the ratio of other strains and lactobacillus plantarum is such as Under：Lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, condensation gemma Bacillus TQ33, the bacterium amount ratio that connects of bacillus subtilis TK-1 are 1：1：1：1：1：1, ferment, measure hair after fermentation is completed Number of live bacteria of probiotics in zymotic fluid.

Viable count (CFU/mL) under 8 different vaccination amount of table

The results are shown in Table 8：Optimum inoculation amount lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, bacillus coagulans TQ33, bacillus subtilis TK-1 are 5 × 10⁷CFU/mL.Survey The total viable count obtained is 4.4 × 10⁹CFU/mL。

3rd, incubation time is definite

Under conditions of inoculum concentration has optimized, the selection of liquid state fermentation culture medium per 100ml water in add 10g curcuma powders+ 1.5g propolis+0.5g black pepper+1.5g emblic leafflower powder+1.5g soy meal+1.5g buckwheat powder+1.5g Bee Pollens.

It is lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, solidifying Knot bacillus TQ33, the glycerol tube of bacillus subtilis TK-1 are inoculated in soy meal activation medium by 1% and are once lived Change, activate 20h, then transfer by the inoculum concentration of 10% (v/v) in re-activation culture medium, re-activation 24h.In liquid Inoculated plant lactobacillus TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, youth bifid bar in state fermentation medium Bacterium TK99, bacillus coagulans TQ33, bacillus subtilis TK-1 seed liquor mixed fungus fermentations.So that it is linked into turmeric liquid state fermentation It is lactobacillus plantarum TK9 in culture medium, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, solidifying Bacillus TQ33, bacillus subtilis TK-1 are tied, is 5 × 10⁷CFU/mL；PH7.2-7.4,37 DEG C of cultivation temperature, mixes bacterium Fermentation 5,10,15,20,25,30,35h, are respectively detected the number of live bacteria of probiotics in zymotic fluid.

As a result as shown in Figure 1：The optimal incubation time of mixed-strains liquid fermentation is 25h.

4th, a kind of preparation method of turmeric liquid state fermentation beverage

(1) will be dried after turmeric and the cleaning of other auxiliary materials, 100 mesh sieves that were milled respectively obtain curcuma powder and other auxiliary materials Powder；

(3) fermentation medium is prepared：10g curcuma powder+1.5g propolis+0.5g black peppers+1.5g is added in per 100ml water Emblic leafflower powder+1.5g soy meal+1.5g buckwheat powder+1.5g Bee Pollens；

(4) actication of culture, lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, bacillus coagulans TQ33, bacillus subtilis TK-1 glycerol tubes are inoculated in activation medium by 1% respectively and live Change, pH7.2-7.4, controlled at 37 DEG C；After activating 20h respectively, transfer again activation culture by the bacterium amount that connects of 10% (v/v) Base carries out re-activation, and secondary seed solution is obtained after being re-activated 24h；

(5) probiotics fermention：By lactobacillus plantarum by connecing bacterium amount as 5 × 10⁷CFU/mL is inoculated in fermentation medium, together When be inoculated with animal bifidobacteria, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, bacillus coagulans TQ33, withered grass Bacillus TK-1, lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, condensation Bacillus TQ33, bacillus subtilis TK-1, connect bacterium amount volume ratio as 1：1：1：1：1：1, mixed-strains liquid fermentation 25h, temperature For 37 DEG C；

(6) zymotic fluid is after emulsification after fermentation plus stabilizer, stabilizer are added by with zymotic fluid mass volume ratio Add, additive amount is sodium carboxymethylcellulose 0.9%, xanthans 0.4%, emulsifying agent 0.9%；Adding zymotic fluid mass volume ratio is 6% different wheat ketose carries out adjusting sour blending；At 65 DEG C, homogeneous once, through 80 DEG C of sterilization 15min, obtains turmeric under conditions of 30MPa Fermented beverage.

5th, culture medium active ingredient changes (Flavonoid substances, total phenol before and after prebiotic strains liquid fermentation researchonthe technology-fermentation Class, ACEI, GABA, polyphenoils content, reduced sugar, amino nitrogen, DPPIV inhibitory activity, alpha-Glucosidase inhibitory activity)

Other conditions are with embodiment 1, and inoculum concentration is 5 × 10 when single bacterium is fermented⁷CFU/mL, by 10g curcuma powder+1.5g propolis + 0.5g black pepper+1.5g emblic leafflower powder+1.5g soy meal+1.5g buckwheat powder+1.5g Bee Pollens configure fermentation medium.Profit With Syrups by HPLC GABA and Flavonoid substances content；Utilize the total phenols content of forint phenol reaction assay；Referred to using ozone Number method (ORAC) measure polyphenoils content；ACEI contents are measured with reference to the assay method in Hyun and Shin et al. article (Utilization of bovine blood plasma proteins for the production of angotensin I converting enzyme inhibitory peptides.)；Reference field avenges the article of celery and Yang Ruiwu et al.《Turmeric Extraction, assay and the antioxidation activity research of medicinal plant curcumin》In assay method measure antioxidation activity.Utilize DNS methods measure content of reducing sugar；Amino-acid nitrogen content is measured using triketohydrindene hydrate method；With reference to Zhu zeng and Junyi et al. Article《Screening for potential novel probiotic Lactobacillus strains based on high dipeptidyl peptidase IV andα-glucosidase inhibitory activity》In measure side Method measures DPPIV and alpha-Glucosidase inhibitory activity, with reference to utilizing high performance liquid chromatography in Fang Enhua, Li Cuiyu et al. article Measure turmeric cellulose content.

Table 9：Active ingredient changes before and after the fermentation of turmeric liquid beverage

Each stage is represented with numbering：Content before 1- fermentations；Content after 2- mixed fungus fermentations；After 3- lactobacillus plantarums TK9 fermentations Content；Content after 4- animal bifidobacterias 937 ferment；Content after 5- lactobacillus paracaseis TK1501 fermentations；6- youth bifid bars Content after bacterium TK99 fermentations；Content after 7- bacillus coagulanses TQ33 fermentations；Content after 8- bacillus subtilises TK-1 fermentations；

From data above, turmeric after liquid state fermentation active ingredient be all improved.GABA content is fermented After increased, GABA content is reached for 1.43mg/ml after turmeric mixed fungus fermentation, be above single bacterium fermentation, the component is to high blood The effect of being pressed with alleviation and treatment；After mixed fungus fermentation, total phenols content during turmeric beverage is converged reaches 4.56mg GAE/ml, Single bacterium fermentation is above, total aldehydes matter all has anti-oxidation efficacy；Antioxidation activity significantly improves after fermenting after mixed bacterium, turmeric It is four times before its fermentation after probiotics fermention for fermentation substrate, while ferments apparently higher than single bacterium；After mixed fungus fermentation, ginger Flavonoid substances content substantially increases in Huang, and content reaches 0.54mg/ml, and Flavonoid substances have reducing blood sugar and blood lipid and anti-oxidant Effect, the main component of Flavonoid substances is turmerone, is clinically mainly used for diabetes, the auxiliary treatment of hyperglycaemia；Turmeric ACEI contents are notable relative to single bacterium fermentation increase in mixed fungus fermentation beverage, up to 10.7% after probiotics fermention, have good Blood pressure lowering the effect of.Amino-acid nitrogen content is relative to turmeric and the single bacterium fermentation increase of not fermenting in turmeric mixed fungus fermentation beverage Significantly, increase before amino-acid nitrogen content relatively ferments more than octuple.Turmeric mixed fungus fermentation beverage relative to do not ferment turmeric and Fermented using single bacterium, its DPPIV and alpha-Glucosidase inhibitory activity are high.DPPIV has hydrolysis to gut incretin hormones, The effect for inhibiting these hormones to bring into normal play, DPPIV inhibitor can suppress DPPIV activity, reduce it to incretin Hormone has hydrolysis, and positive effect is played to hypoglycemic.Alpha-glucosidase can hydrolyze oligosaccharide from non-reducing end With α-Isosorbide-5-Nitrae-glucoside bond of polysaccharide, it is suppressed to prevent blood glucose rise.The content of curcumin, which has, significantly to be improved, Compared with unfermentable result, the content of curcumin improves 4 times or so, and curcumin is that turmeric performance pharmacological action is most important Chemical composition, curcumin can protect infringement of the streptozotocin to pancreatic beta cell also may to promote by removing peroxy radical Into pancreatic beta cell uelralante, increase plasma insulin level.The result shows that nutrition can be developed more using mixed fungus fermentation Abundant turmeric functional beverage.

Embodiment 2：Turmeric probiotics solid state fermentation food making method

1st, turmeric and ratio of adjuvant determine

(3) fermentation medium is prepared：Added in per 100ml water the curcuma powder of 5-10g, buckwheat powder and/or emblic leafflower powder and/ Or black pepper and/or/soy meal and/or Bee Pollen and/or propolis 0-5g；

(5) probiotics fermention：By lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis, solidifying Knot bacillus and bacillus subtilis are inoculated in fermentation medium；Lactobacillus plantarum and animal bifidobacteria, secondary cheese breast Bacillus, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis connect bacterium amount volume ratio as 1：1：1：1：1：1, mix bacterium solution State fermentation 24h, temperature are 37 DEG C；The number of live bacteria of probiotics in zymotic fluid is detected respectively, as a result such as table 10：

Strain label：No. 1 is lactobacillus plantarum TK9 single bacteriums, and No. 2 are 379 single bacterium of animal bifidobacteria, and No. 3 are secondary cheese Lactobacillus TK1501 single bacteriums, No. 4 are bifidobacterium adolescentis TK99 single bacteriums, and No. 5 are bacillus coagulans TQ33 single bacteriums, and No. 6 are withered Careless bacillus TK-1 single bacteriums

Curcuma powder, buckwheat powder, emblic leafflower powder, four kinds of Bee Pollen are chosen, matches label：Combination one：5：1：4：4, combination two： 5：4：1：4, combination three：5：4：4：1, combination four：7：3：2：2, combination five：7：2：3：2, combination six：7：2：2：3, combination seven： 10：1：2：2, combination eight：10：2：2：1, combination nine：10：2：1：2.

The proportioning of 10 curcuma powder of table and other auxiliary materials

The optimal proportion obtained as shown in Table 10 is curcuma powder：Buckwheat powder：Emblic leafflower powder：Bee Pollen=10：2：1：2, always Viable count is 3.65 × 10⁹CFU/mL。

2nd, strain inoculum concentration is definite

Viable count under turmeric solid medium different vaccination amount.

It is lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, solidifying Knot bacillus TQ33, bacillus subtilis TK-1 glycerol tubes are inoculated in turmeric activation medium (per 100ml water by 1% respectively Middle addition 10g soy meals, sterilising conditions are 121 DEG C, 20min；) once activated；20h is activated, then presses 10% (v/w) the bacterium amount that connects is transferred in re-activation culture medium (with an activation medium), re-activation 24h, in turmeric solid-state Fermentation medium (is 1 by turmeric and other auxiliary materials and water material-water ratio：Solid-state fermentation culture medium is made in 1 (mass volume ratio), sterilizing Condition is 121 DEG C, 20min)；At the same time inoculated plant lactobacillus TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, Bifidobacterium adolescentis TK99, bacillus coagulans TQ33, bacillus subtilis TK-1 seed liquors carry out mixed fungus fermentation, mix bacterium solid-state Ferment 24h, and 37 DEG C, pH maintains 7.2-7.4.Number of live bacteria of probiotics in fermentation wild Oryza species is detected.

Inoculum concentration：By lactobacillus plantarum TK9 (L.plantarum TK9), 937 (B.animalis of animal bifidobacteria 937), lactobacillus paracasei TK1501 (Lactobacillus paracaseiTK1501), bifidobacterium adolescentis TK99 (Bifidobacterium adolescentisTK99), bacillus coagulans TQ33 (Bacillus coagulansTQ33), The inoculum concentration of bacillus subtilis TK-1 (Bacillus subtilisTK-1) is designed as at the same time respectively：1×10⁶CFU/mL；5 ×10⁶CFU/mL；1×10⁷CFU/mL；5×10⁷Tetra- groups of CFU/mL.

As a result it is as shown in the table：Lactobacillus plantarum TK9 (L.plantarum TK9), animal bifidobacteria 937 (B.animalis 937), lactobacillus paracasei TK1501 (Lactobacillus paracaseiTK1501), youth bifid bar Bacterium TK99 (Bifidobacterium adolescentisTK99), bacillus coagulans TQ33 (Bacillus CoagulansTQ33), the optimum inoculation amount of bacillus subtilis TK-1 (Bacillus subtilisTK-1) for 5 × 10⁷CFU/g, that is, it is 4.64 × 10 to measure total viable count in gained turmeric probiotics fermention functional food⁹CFU/g.Wherein, Lactobacillus plantarum viable count is 7.06 × 10⁸CFU/g, the viable count of animal bifidobacteria reach 5.12 × 10⁸CFU/g, secondary cheese Living preparation of lactobacillus number is 2.34 × 10⁸CFU/g, bifidobacterium adolescentis viable count are 5.64 × 10⁸CFU/g, bacillus coagulans are lived Bacterium number is 8.36 × 10⁷CFU/g, the viable count of bacillus subtilis is 4.17 × 10⁶CFU/g。

Viable count (CFU/g) under 11 turmeric solid state fermentation different vaccination amount of table

3rd, material-water ratio is definite

Turmeric solid-state fermentation culture medium：Turmeric and the ratio of other auxiliary materials and water (mass volume ratio) are respectively 1：0.75, 1：1,1：1.25 1：1.5,1：1.75 1：2.That is curcuma powder 40g correspondences 30,40,50,60,70,80ml water.

It is lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, solidifying Knot bacillus TQ33, bacillus subtilis TK-1 glycerol tubes are inoculated in soy meal liquid culture medium by 1% respectively and carry out once Activation, activates 20h, then transfers by the bacterium amount that connects of 10% (v/w) into re-activation culture medium (with an activation culture Base) in, re-activation 24h, in curcuma powder solid-state fermentation culture medium at the same time inoculated plant lactobacillus TK9, animal bifidobacteria 937th, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, bacillus coagulans TQ33, bacillus subtilis TK-1 seeds Liquid, inoculum concentration are 5 × 10 respectively⁷CFU/mL, carries out mixed fungus fermentation.Condition of culture：24h, 37 DEG C, pH maintains 7.2-7.4. Number of live bacteria of probiotics in fermentation wild Oryza species is detected.

As a result it is as shown in the table：Optimal material-water ratio is 1：1.25, that is, measure gained turmeric probiotics fermention functional food In total viable count be 4.61 × 10⁹CFU/g.Wherein, lactobacillus plantarum viable count is 7.87 × 10⁸CFU/g, animal bifid bar The viable count of bacterium reaches 3.28 × 10⁸CFU/g, the viable count of lactobacillus paracasei is 4.39 × 10⁸CFU/g, bifidobacterium adolescentis Viable count be 5.69 × 10⁸CFU/g, the viable count of bacillus coagulans is 1.24 × 10⁸CFU/g, the work of bacillus subtilis Bacterium number is 6.98 × 10⁷CFU/g。

12 turmeric of table and the proportioning of other auxiliary materials and water are 1：During 0.75-2, number of live bacteria of probiotics (CFU/g)

Ratio

1：0.75

1：1

1：1.25

1：1.5

1：1.75

1：2

TK9 single bacteriums

1.23×10⁸

2.68×10⁸

7.87×10⁸

6.25×10⁸

2.04×10⁸

1.79×10⁸

937 single bacteriums

7.47×10⁷

1.34×10⁸

3.28×10⁸

2.85×10⁸

3.13×10⁸

2.78×10⁸

TK1501

7.21×10⁷

1.05×10⁸

4.39×10⁸

3.28×10⁸

2.58×10⁸

1.26×10⁸

TK99

8.38×10⁷

3.24×10⁸

5.69×10⁸

4.24×10⁸

3.42×10⁸

2.51×10⁸

TQ33

6.26×10⁷

8.13×10⁷

1.24×10⁸

9.16×10⁷

7.50×10⁷

6.97×10⁷

TK-1

6.12×10⁷

6.31×10⁷

6.98×10⁷

6.77×10⁷

6.54×10⁷

6.32×10⁷

Total viable count

6.41×10⁸

2.82×10⁹

4.61×10⁹

2.49×10⁹

2.19×10⁹

1.02×10⁹

4th, incubation time is definite

It is lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, solidifying Knot bacillus TQ33, bacillus subtilis TK-1 glycerol tubes are inoculated in soy meal liquid culture medium by 1% respectively and carry out once Activation, activates 20h, then transfers by the bacterium amount that connects of 10% (v/w) into re-activation culture medium (with an activation culture Base) in, re-activation 24h, in the optimized turmeric solid-state fermentation culture medium of material-water ratio at the same time inoculated plant lactobacillus TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, bacillus coagulans TQ33, withered grass Bacillus TK-1 seed liquors, inoculum concentration are 5 × 10 respectively⁷CFU/g, carries out mixed fungus fermentation.Respectively mixed fungus fermentation 12,18, 24th, 30,36,42,48h, 37 DEG C, pH maintains 7.2-7.4.Number of live bacteria of probiotics in fermentation wild Oryza species is detected.

As a result as shown in Figure 2：Optimal incubation time is mixed fungus fermentation 30h again after inoculation.

5th, before and after solid-state fermentation process-fermentation culture medium active ingredient change (Flavonoid substances, total phenols, ACEI, GABA, polyphenoils content, reduced sugar, amino nitrogen)

It is lactobacillus plantarum TK9, animal bifidobacteria 937, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, solidifying Knot bacillus TQ33, bacillus subtilis TK-1 glycerol tubes are inoculated in turmeric liquid culture medium by 1% respectively and are once lived Change, activate 20h, then transfer by the bacterium amount that connects of 10% (v/w) into re-activation culture medium (with an activation medium) In, re-activation 24h, is 1 in material water：In 1.25 turmeric solid-state fermentation culture medium at the same time inoculated plant lactobacillus TK9, animal 937 seed liquor of Bifidobacterium, lactobacillus paracasei TK1501, bifidobacterium adolescentis TK99, bacillus coagulans TQ33, withered grass bud Spore bacillus TK-1, inoculum concentration are 5 × 10 respectively⁷CFU/g, carries out mixed fungus fermentation 30h, and 37 DEG C, pH maintains 7.2-7.4, single Inoculum concentration is 2 × 10 when bacterium is fermented⁸CFU/g, other conditions are constant.

Utilize Syrups by HPLC GABA and Flavonoid substances content；Utilize the total phenols content of forint phenol reaction assay； Polyphenoils content is measured using ozone index method (ORAC)；With reference to Hyun and Shin^[2]Et al. assay method in article survey Determine ACEI contents；Antioxidation activity is measured with reference to the assay method in Li Mengmeng and Wu Wei et al. article；Using DNS methods measure also Raw sugar content；Amino-acid nitrogen content is measured using triketohydrindene hydrate method；With reference to Zhu zeng and Junyi^[3]Et al. survey in article Determine method measure DPPIV and alpha-Glucosidase inhibitory activity；With reference to utilizing high-efficient liquid phase color in Fang Enhua, Li Cuiyu et al. article Spectrometry measures turmeric cellulose content.

Active ingredient changes before and after 13 turmeric solid state fermentation of table

Each stage is represented with numbering：Content before 1- fermentations；Content after 2- mixed fungus fermentations；After 3- lactobacillus plantarums TK9 fermentations Content；Content after 4- animal bifidobacterias 937 ferment；Content after 5- lactobacillus paracaseis TK1501 fermentations；6- youth bifid bars Content after bacterium TK99 fermentations；Content after 7- bacillus coagulanses TQ33 fermentations；Content after 8- bacillus subtilises TK-1 fermentations

As shown in Table 13, turmeric is after solid state fermentation, its GABA content increases, and mixed fungus fermentation reaches 3.213mg/g, Higher than two kinds bacterial strains individually ferment；Total phenols and polyphenoils content after mixed fungus fermentation respectively reaches 10.47mg GAE/g With 0.27mmol TE/g, single bacterium fermentation is above；Antioxidation activity significantly improves after fermenting after mixed bacterium, reaches two before fermentation Times, while ferment apparently higher than single bacterium；After fermentation, Flavonoid substances content also dramatically increases, and wherein mixed fungus fermentation effect is higher than Single bacterium is fermented, and content reaches 2.81mg/g；ACEI contents are 31.6% after mixed fungus fermentation, what higher than two kinds probiotics were individually fermented As a result.In turmeric mixed fungus fermentation food amino-acid nitrogen content relative to do not ferment turmeric and single bacterium fermentation increase it is notable, more have Beneficial to absorbing for nutriment.After solid state fermentation, DPPIV and alpha-Glucosidase inhibitory activity improve turmeric, wherein mixed Bacterium ferment effect is better than single bacterium.The content of curcumin after fermentation is significantly improved, and has reached 4.55g/100g.

Embodiment 3：Prebiotic strains liquid fermentation beverage and solid-state food are in the external hypoglycemic experiments of HepG2

First, HepG2 cells insulin resistant model is quoted

The cell of exponential phase spreads 96 orifice plates by after Trypsin Induced with the DMEM culture mediums containing 2% hyclone (cell density is about 10⁶A/L).Pay attention to the hole that blanks.

96 orifice plates for completing cell are divided into different regions, including：Blank group (not including cell), control group and model Group, continues to cultivate 24h.After cell monolayer is adherent, 100 μ L/ holes of fresh culture are replaced, model group adds 1 μ L various concentrations Insulin solutions, be respectively 10^-3、10^-4、10^-5、10^-6、10^-7Mol/L, insulin final concentration is respectively in cell culture fluid 10^-5、10^-6、10^-7、10^-8、10^-9Mol/L, in 37 DEG C, 5%CO₂24h is incubated in incubator.

After taking-up, nutrient solution is discarded under super-clean bench, subsequent operation is：PBS is washed l times, and culture medium is incubated 10min.Weight Again once.The culture medium for changing serum-free is incubated 24h, detects remaining glucose content in medium supernatant.

The minimum group of glucose utilization is exactly the insulin concentration of insulin resistance highest state, using the concentration as building The optimal insulin concentration of vertical insulin resistant model.

In the case that insulin concentration is constant, blank group and control group add normal incubation medium, and model group adds fresh match somebody with somebody The culture medium containing insulin optium concentration of system, in 37 DEG C, 5%CO₂24,36,48 and 60h are incubated in incubator respectively, weight Multiple above-mentioned PBS washings and culture medium are incubated process 2 times, after finally being washed with the PBS of pH=7.4, change serum free medium and incubate 24h is educated, measures each hole glucose content.Same selection glucose utilization is minimum, reaches the pancreas of insulin resistance optimum state Island element action time resists the Best Times of model for induced insulin.

Insulin resistant model result is as shown in the figure.The indirect reflection of external insulin resistance be exactly processed cell and Compare, the utilization rate of glucose is reduced, 3 each group glucose surplus of comparison diagram, insulin concentration is 10 under normal condition^- ⁶During mol/L, insulin resistance is the most obvious；In Fig. 4, between 0-24h, glucose utilization rate is most fast, over time, Glucose utilization rate reduces, it is contemplated that the time of experiment and the factor of cost, using 24h as the insulin the best use of time.

Normal group cell and model group (insulin concentration 10 are contrasted under microscope^-6Mol/L, acts on 24h) cell number shape State, the insulin of the concentration will not cause obvious cell damage again in 24h.

2nd, mtt assay detection produces the HepG2 cell apoptosis assays of insulin resistance

The HepG2 cells with insulin resistance are obtained according to the method described above, after trypsin digestion cell, use hemocytometer Number plates count, and are inoculated in 96 orifice plates, are grouped, and being separately added into the fermented samples of variety classes and various concentrations, (DMSO dissolves, and adds Sample volume ratio≤5 ‰, act on 24h.Above-mentioned sample carefully discards liquid, adds the MTT of 0.5mg/mL, is put into effect in incubator Discard dyestuff after 4h, add 100 μ L DMSO, it is to be crystallized be completely dissolved after, detect sample under wavelength 570nm using microplate reader Absorbance.

Survival rate of 14 turmeric of the table fermentation liquid beverage in HepG2 cells

Product design (mg/mL)	Survival rate
		0.5	0.82±0.02
1.0	0.71±0.03
		5.0	0.58±0.06
25.0	0.47±0.04
		125.0	0.35±0.03
IC50(mg/mL)	17.56

With the increase of turmeric liquid beverage concentration, the survival rate of cell gradually reduces, when product design is more than 1.0mg/ Cell mortality gradually increases when mL.When product design is 0.5mg/mL, the survival rate of cell reaches 82%, Ke Yijin The hypoglycemic experiment of row cell.

Survival rate of 15 turmeric of the table fermentation solid-state food in HepG2 cells

Product design (mg/mL)	Survival rate
		0.1	0.85±0.03
0.5	0.65±0.07
		1.0	0.54±0.02
5.0	0.37±0.02
		50.0	0.17±0.03
IC50(mg/mL)	1.92

3rd, the application of HepG2 cells insulin resistant model

The most suitable activity of middle insulin closes the best use of time and establishes corresponding insulin resistance mould according to the method described above Type, discards nutrient solution, and the mode with above-mentioned 96 orifice plate of washing repeats twice, changes the culture medium of serum-free.

Blank group (acellular) is set respectively, and (insulin resistance cell, is not added with for control group (normal cell), model control group Medicine) and model dosing group (insulin resistance cell, dosing), wherein model dosing group be divided into A group (positive control drugs：Hydrochloric acid two First biguanides, concentration undetermined 10^-3) and B groups (non-fermented sample group and five kinds of mixed-strains liquid fermentation samples) mol/L.Drug effect one After it, glucose content in culture medium is detected respectively, calculates the consumption sugar amount of each group cell.

Glucose content in 16 turmeric liquid fermentation sample of table

Group	Dosage (mg/mL)	Glucose content (mmol/L)
			Blank group	-	18.024
Control group	-	14.18316
			Model group	-	12.176
Metformin hydrochloride group	0.2	16.6589
			Mixed fungus fermentation liquid beverage high dose group	0.5	15.021
Mixed fungus fermentation liquid beverage middle dose group	0.3	10.2439
			Mixed fungus fermentation liquid beverage low dose group	0.1	7.853

Glucose content in 17 turmeric fermentation solid food of table

Understood by upper figure as the rise of fermented product concentration, hypoglycemic effect can gradually strengthen, the hypoglycemic effect of high dose group Fruit is best.

Test the model cell using HepG2 cells as insulin resistance and establish insulin resistant model, it turns out that, When insulin concentration is 5 × 10^-6Mol/L, action time can establish insulin resistant model when being 24h.Again to fermented sample Hypoglycemic effect and cell survival rate to HepG2 model cells have carried out experimental study, test result indicates that, when turmeric liquid is drunk Expect that concentration hypoglycemic effect in 0.5mg/mL is best, and the survival rate of cell reaches 82% at this time, when turmeric rhizome solid food concentration In 0.1mg/mL, hypoglycemic effect is best, and the survival rate of cell reaches 85% at this time.It is probably because experiment is produced in fermentation Product to cell compared with carrying out in the concentration range of Small loss, in addition the flavone compound in turmeric have it is preferable it is hypoglycemic, Reducing blood lipid, scavenging activated oxygen effect, plant polyphenol, the fermented product of amino acid have certain hypoglycemic to cellular level model Effect.

Embodiment 4：The influence of prebiotic strains liquid fermentation beverage and solid-state food in diabetes B beta cells of isolated rat islets

1st, the change of blood glucose, insulin and insulin resistance index

The foundation of animal model and packet rat routine feeding 1 week, randomly select 10 rats as Normal group, general Logical forage feed.Remaining 50 rat high glucose and high fat (10% lard, 20% sucrose, 1% cholate, 2.5% cholesterol, 66.5% conventional feed) forage feed, after feeding 6 weeks, 1 property ip Streptozotocins 30mg/kg is given (with pH's 4.2 0.1mmol/L citrate buffers are made into 0.25% concentration), the 0.1mmol/L citrate buffers of control group ip isometric(al)s, 72h rear moldings venous blood sampling surveys blood glucose, and fasting blood-glucose ＞ 17.0mmol/L are modeling success.5 groups will be randomly divided into mould rat, I.e.：Model group, turmeric beverage and food treatment group (TFMF groups；Low dose group, middle dose group, high dose group), Rosiglitazone group, Every group 10.The basic, normal, high dosage group of turmeric beverage, food and Rosiglitazone group difference ig administrations 50,100,150,1.8mg/ The distilled water of kgd dosage, model group and Normal group ig same volumes, it is continuous to intervene 5 weeks.

Biochemical indicator detection measures FBG levels and FINS activity in serum according to kit specification, and calculates insulin Resistance index [insulin resistance index (HOMA-IR)=fasting blood-glucose (FBG, mmol/L) × fasting insulin (FIN, mU/L)/ 22.5].In strict accordance with specification measure pancreatic tissue SOD, GSH-Px, MDA.

The influence of table 18 fermentation turmeric beverage, food to T2DM rats FBG, INS, HOMA-IR

Model group FBG, FINS, HOMA-IR prompt diabetes animal model to establish apparently higher than Normal group.TFMF FBG, FINS, HOMA-IR can be reduced, it is especially obvious with the effect of high dose group, it is statistically significant with model group comparing difference, and It is suitable with Rosiglitazone group effect.

2nd, the change of rat pancreas Bcl-2/Bax and islet beta-cell apoptosis

The pancreatic tissue routine paraffin wax embedding of Bcl-2, Bax Protein Detection part, serial section (4 μ m-thick), immunohistochemistry SABC methods and DAB Color Appearance Systems detection Bcl-2, the expression of Bax albumen, randomly selects 15 visuals field and is seen under 200 power microscopes Examine, image analysis system analyzing proteins expression, count positive rate.

Islet beta-cell apoptosis detection embeds pancreatic tissue routine paraffin wax, serial section (4 μ m-thick), terminal deoxy ribose The beta Cell of islet of nucleic acid notch labelling method (TUNEL) plus Immunohistochemical Method mark apoptosis.Islet region randomly selects 15 visuals field Observed under 400 power microscopes, endochylema is in light brown, karyon in the beta Cell of islet that sepia person is apoptosis, image analysis system point Analysis statistics beta Cell of islet positive rate.

Positive rate (AI)=β Apoptosis number/β total number of cells × 100%

Table 19 ferments the shadow of turmeric beverage and food to T2DM rat pancreas Bcl-2, Bax and islet beta-cell apoptosis Ring

Bcl-2 expressions are significantly lower than Normal group, Bax expressions and Apoptosis in model group pancreatic tissue Rate is apparently higher than Normal group.Fermentation turmeric liquid beverage group can raise pancreatic tissue Bcl-2 expressions, reduce Bax tables It is especially obvious with the effect of high dose group up to horizontal and apoptosis rate.

It is the most important morbidity links of T2DM two that insulin resistance and islet beta cell function, which are damaged, insulin resistance In the presence of insulin sensitivity is reduced, body is overcomes IR to produce compensatory hyperinsulinaemia.Turmeric has preferable after fermentation Hypoglycemic, reducing blood lipid, scavenging activated oxygen effect.Experiment shows that turmeric can reduce insulin content and insulin after fermentation Index is resisted, illustrates that it can realize its blood sugar reducing function by improving the insulin sensitivity of target tissue, reduces free radical indirectly It is horizontal.Turmeric of fermenting at the same time is dialled further up anti-apoptotic genes expression Bcl-2 levels, lowers and promotees apoptogene Bax expression, keeps pancreas islet β cells and structural integrity, reduce the generation of apoptosis, prevent the generation of complication, improve diabetic symptom.In short, ginger after fermentation Huang can improve T2DM Insulin Resistance of Rats, strengthen the oxidation resistance of body, mitigate oxidative stress, alleviate beta Cell of islet and wither Die, prevent, delay the generation of T2DM.

3rd, the protective effect of turmeric fermented liquid beverage and turmeric fermentation solid food to acute liver

The influence of turmeric fermented liquid beverage and solid food to strong, colourless liquor distilled from sorghum white wine induced mice acute alcohol-induced hepatic injury

By male mice 108,9 groups are randomly divided into, every group 12, is respectively：Normal group (physiological saline), model Group (giving physiological saline), turmeric fermented liquid beverage low dose group (1.5g/kg), turmeric fermented liquid beverage middle dose group (3.0g/kg), turmeric fermented liquid beverage high dose group (4.5g/kg), turmeric fermentation solid food low dose group (1.5g/ Kg), turmeric fermentation solid food middle dose group (3.0g/kg), turmeric fermentation solid food high dose group (4.5g/kg), the positive Comparison medicine DONGBAO GANTAI (2/kg) group.Each group is administered orally respectively, and Normal group is given oral isometric(al) with model group and given birth to Manage brine.Every morning gastric infusion 1 time, successive administration 10d；Every afternoon, gavage gave strong, colourless liquor distilled from sorghum white wine 10mL/kg at the same time (Normal group gives isometric physiological saline).Draw materials after last dose and after drinking fasting 16h, all mouse eyeground veins Clump takes the content of blood, separation Virus monitory alanine aminotransferase (ALT) and aspartate aminotransferase (AST), then Animal is put to death, liver is taken, is fixed with 10% formalin solution, specimens paraffin embedding slices, HE dyeing, does pathological examination.

The influence of table 20 fermentation turmeric beverage and food to white wine induced Acute hepatic injury mice serum ALT, AST

Each corresponding group of numbering：1- fermentation turmeric beverages low dose group, 2- fermentation turmeric beverages middle dose group, 3- fermentation ginger Yellow beverage high dose group, 4- fermentation turmeric rhizome solid food low dose group, 5- fermentation turmeric rhizome solid food middle dose group, 6- fermentation ginger Yellow solid food high dose group；

Compared with Normal group, model group Serum ALT, AST are significantly raised.Compared with model group, fermentation turmeric is each Dosage can significantly reduce animal pattern Serum ALT, AST with positive control drug.

The influence of table 21 fermentation turmeric beverage and food to white wine induced mice acute liver damage pathological change

Note：1- Normal groups；2- model groups；A1：Ferment turmeric liquid beverage low dosage；A2：Ferment turmeric liquid drink Expect middle dose group；A3：Fermentation turmeric liquid beverage high dose group；B1：Fermentation turmeric rhizome solid food low dose group；B2：Fermentation ginger Yellow solid food middle dose group；B3：Fermentation turmeric rhizome solid food high dose group；C：DONGBAO GANTAI group；-：No；+：Individually；++： Many places；+++：Extensively；++++：It is linked to be sheet

As shown in table 21, Normal group mouse lobuli hepatis structure is clear, hepatic cell cords marshalling, and liver cell is substantially just Often, it is a small number of visible to have that endochylema is loose, oedema phenomenon；Model group lobuli hepatis structure shows fuzzy, and disorder, liver group are shown in hepatic cell cords arrangement Knit and different degrees of pathological change is presented, cell cytosol significantly loose, oedema has point-like, strip or the collections clastic bad Extremely, steatosis is more serious；Compared with model group, the middle and high dosage group of fermentation turmeric and the visible hepatic tissue disease of DONGBAO GANTAI group Neo-Confucianism, which changes, to be obviously improved, and hepatic cell fattydegeneration and degeneration necrosis significantly mitigate, and hepatic cell cords arrangement is relatively neat.

4th, influence of the fermentation turmeric liquid beverage and solid food to D-GalN induced mice acute liver damages

Male mice 109 is only randomly divided into 9 groups, every group 12, is respectively：Normal group (physiological saline), model Group (physiological saline), fermentation turmeric liquid beverage low dose group (1.5g/kg), fermentation turmeric liquid beverage middle dose group (3.0g/ Kg), fermentation turmeric liquid beverage high dose group (4.5g/kg), turmeric fermentation solid food low dose group (1.5g/kg), turmeric Fermentation solid food middle dose group (3.0g/kg), turmeric fermentation solid food high dose group (4.5g/kg), positive control drug east Safe (2/kg) group of precious liver.Each group is administered orally respectively, and Normal group gives oral isometric physiological saline with model group.1 Secondary/d, successive administration 14d, in 1h after the last administration, in addition to Normal group, remaining each group mouse peritoneal injection D-GalN solution 800mg/kg, the fasting 12h before experiment, all mouse eyeground vein clumps after D-GalN solution 800mg/kg 24h are injected intraperitoneally Blood is taken, separation serum surveys the value of ALT and AST, then puts to death animal, take liver to be fixed in 10% formalin solution, paraffin embedding Film-making, HE dyeing, does pathologic finding.

The influence of table 22 fermentation turmeric beverage and food to ALT, AST in D-GalN induced Acute hepatic injury mice serums

Group	Dosage (g/kg)	N (only)	ALT(U/L)	AST(U/L)
					Normal group	-	12	38.5	103.4
Model group	-	12	109.3	156.7
					1	1.5	12	82.7	142.1
2	3.0	12	75.9	123.4
					3	4.5	12	68.3	109.3
4	1.5	12	89.2	125.6
					5	3.0	12	76.9	119.3
6	4.5	12	62.4	107.4
					DONGBAO GANTAI group	2	12	52.3	125.7

Compared with Normal group, model group Serum ALT, AST are significantly raised.The fermentation turmeric beverage compared with model group Middle and high with food dosage and positive control drug can significantly inhibit Serum ALT and the rise of AST.

The influence of table 23 fermentation turmeric beverage and food to D-GaLN induced mice acute liver damage pathological changes

Note：1- Normal groups；2- model groups；A1：Ferment turmeric liquid beverage low dosage；A2：Ferment turmeric liquid drink Expect middle dose group；A3：Fermentation turmeric liquid beverage high dose group；B1：Fermentation turmeric rhizome solid food low dose group；B2：Fermentation ginger Yellow solid food middle dose group；B3：Fermentation turmeric rhizome solid food high dose group；C：DONGBAO GANTAI group；-：No；+：Individually；++： Many places；+++：Extensively；++++：It is linked to be sheet.

Normal group mouse liver cell is normal, and lobuli hepatis structure is clear, hepatic cell cords marshalling；Model group can See that different degrees of pathological change is presented in hepatic tissue, have the point-like, sheet or collections necrosis, vacuolar degeneration and steatosis etc. existing As lobuli hepatis structure shows fuzzy, and disorder is shown in hepatic cell cords arrangement；Compared with model group, turmeric beverage of fermenting and food respectively give agent Amount and DONGBAO GANTAI can mitigate the pathological changes such as necrosis of liver tissue, steatosis.

In alcoholic liver injury model, turmeric beverage of fermenting and the middle and high dosage of food can significantly reduce model mice blood The level of ALT and AST in clear, and the Pathological lesions of liver are obviously improved, and its effect has certain dose-effect relationship.This experiment Another liver injury model is also used, that is, D-GalN is injected intraperitoneally and causes acute liver model, observation fermentation turmeric beverage With protective effect of the food to this kind of hepatic injury.The mechanism of D-GalN damage liver cells is it in liver cell intracellular metabolite and uridine Acid, which combines, causes uridylic acid to exhaust, causes the material biosynthesis block such as nucleic acid, glycoprotein and glycolipid, causes hepatocellular injury, even Apoptosis.The results show that fermentation turmeric beverage and the middle and high dosage of food can significantly reduce D-GalN model mices Serum ALT, AST Level, and be obviously improved the Pathological lesions of liver.Show that the turmeric after fermentation also has caused hepatic injury beyond alcohol Good protective effect.

There is good protection to the acute liver caused by Alcoholic Hepatic Injury and D-GalN in summary Effect, its specific mechanism of action need further to be studied.

Embodiment described above only expresses the several embodiments of the present invention, its description is more specific and detailed, but simultaneously Therefore the limitation to the scope of the claims cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art, On the premise of not departing from this patent design, the respective embodiments described above can also make some deformations, combination and improve, these all belong to In the protection domain of this patent.Therefore, the protection domain of this patent should be determined by the appended claims.

Claims

1. a kind of turmeric fermented food, the turmeric fermented food is using turmeric or turmeric and auxiliary material as fermentation substrate, using plant Thing lactobacillus, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans, bacillus subtilis are through liquid It is prepared after state or solid-state mixed fungus fermentation；It is characterized in that, the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) TK9, deposit number are CGMCC No.11891；The animal bifidobacteria is animal Bifidobacterium (Bifidobacterium animalis) 937, deposit number are CGMCC No.11892；The pair cheese breast bar Bacterium is lactobacillus paracasei (Lactobacillus paracasei) TK1501, and deposit number is CGMCC No.13130；It is described Bifidobacterium adolescentis is bifidobacterium adolescentis (Bifidobacterium adolescentis) TK99, deposit number CGMCC No.12784；The bacillus coagulans is bacillus coagulans (Bacillus coagulans) TQ33, and deposit number is CGMCC No.5233；The bacillus subtilis is bacillus subtilis (Bacillus subtilis) TK-1, deposit number For CGMCC No.4731.

2. turmeric fermented food according to claim 1, it is characterised in that the auxiliary material is black pepper, emblic, big At least one of beans, bitter buckwheat, Bee Pollen, propolis.

3. turmeric fermented food according to claim 2, it is characterised in that be prepared by liquid fermentation method；The liquid State fermentation method includes the following steps：

(1) it will dry after turmeric, washing soybean, then crush, be milled 100 mesh sieves respectively, obtains curcuma powder, soy meal；

(2) activation medium is prepared：10g soy meals are added in per 100ml water, obtain activation medium；Activation medium is carried out Sterilizing, condition is 121 DEG C, 20min；

(3) fermentation medium is prepared：Curcuma powder is added in water, and additive amount is：5-10g curcuma powders are added in per 100ml water, are obtained Liquid state fermentation culture medium；

(4) actication of culture：Lactobacillus plantarum, animal bifidobacteria, lactobacillus paracasei, bifidobacterium adolescentis and condensation gemma bar Bacterium, the glycerol tube of bacillus subtilis are inoculated in activation medium by 1% (v/v) respectively and are activated, pH=7.2-7.4, control Temperature processed is 37 DEG C；Respectively activate 20h after, by 10% (v/v) connect bacterium amount transfer again activation medium carry out re-activation, Secondary seed solution is obtained after being re-activated 24h；

(5) probiotics fermention：It is 10 by the inoculum concentration of animal bifidobacteria⁶-10⁷CFU/g, the inoculum concentration of lactobacillus plantarum are 10⁶-10⁷CFU/g, the inoculum concentration of lactobacillus paracasei is 10⁵-10⁶CFU/g, the inoculum concentration of bifidobacterium adolescentis is 10⁶- 10⁷CFU/g, the inoculum concentration of bacillus coagulans is 10⁵-10⁶CFU/g, the inoculum concentration of bacillus subtilis is 10⁵-10⁶CFU/g It is inoculated in fermentation medium, mixed-strains liquid fermentation 24-48h, temperature is 37 DEG C；

(6) after fermentation, zymotic fluid is eaten through emulsifying plus after stabilizer, tune acid, blending, homogeneous, sterilization up to turmeric fermentation Product.

4. turmeric fermented food according to claim 3, it is characterised in that further included not in the liquid state fermentation culture medium Black pepper and/or not more than 3% emblic leafflower powder and/or not more than 3% soy meal and/or not more than 3% more than 3% Buckwheat powder and/or not more than 3% Bee Pollen and/or not more than 3% propolis；

" % " is quality percent by volume.

5. turmeric fermented food according to claim 4, it is characterised in that the composition of the liquid state fermentation culture medium is： 10g curcuma powders, the black pepper of 0.5g, the soy meal of 1.5g, the buckwheat powder of 1.5g, the emblic of 1.5g are added in per 100ml water Sub- powder, the Bee Pollen of 1.5g, the propolis of 1.5g.

6. preparing the method for any turmeric fermented foods of claim 1-5, include the following steps：

(1) dry after being respectively washed turmeric, auxiliary material, then crush, be milled 100 mesh sieves respectively；

(3) fermentation medium is prepared：Curcuma powder, or curcuma powder and auxiliary material are added in water；

7. the preparation method of turmeric fermented food according to claim 6, it is characterised in that step (5) the mixed bacterium solution State fermentation time is 25h.

8. a kind of method for preparing any turmeric fermented foods of claim 1-2, includes the following steps：

(1) curcuma powder, black pepper, buckwheat powder, soy meal, emblic leafflower powder, Bee Pollen, propolis one of which or several are chosen Mixed etc. weight ratio, obtained turmeric and the mixture of auxiliary material：Water=1：Solid-state fermentation culture medium is made in 0.75-2；

(2) sterilize to solid-state fermentation culture medium, condition is 121 DEG C, 20min；

(3) actication of culture：Prepare activation medium：10g soy meals are added in per 100ml water, obtain activation medium；Activation is trained Foster base sterilizes, and condition is 121 DEG C, 20min；Actication of culture：Lactobacillus plantarum, animal bifidobacteria, secondary cheese breast bar Bacterium, bifidobacterium adolescentis and bacillus coagulans, the glycerol tube of bacillus subtilis are inoculated in activation training by 1% (v/v) respectively Foster base is activated, pH=7.2-7.4, controlled at 37 DEG C；After activating 20h respectively, bacterium amount is connect again by 10% (v/v) Activation medium of transferring carries out re-activation, and secondary seed solution is obtained after being re-activated 24h；

(4) secondary seed solution is accessed in solid-state fermentation culture medium so that in every gram of solid medium, animal bifidobacteria connects Kind amount is 10⁶-10⁷CFU/g, the inoculum concentration of lactobacillus plantarum is 10⁶-10⁷CFU/g, the inoculum concentration of lactobacillus paracasei is 10⁵- 10⁶CFU/g, the inoculum concentration of bifidobacterium adolescentis is 10⁶-10⁷CFU/g, the inoculum concentration of bacillus coagulans is 10⁵-10⁶CFU/g, The inoculum concentration of bacillus subtilis is 10⁵-10⁶CFU/g；

(5) mixed culture solid state fermentation 24-48h, 37 DEG C；

After fermentation, be positioned over -80 DEG C of pre-freezes 12 it is small when after, be put into vacuum freeze drier 24 it is small when, turmeric benefit is made Raw bacterium fermented food.

9. the preparation method of turmeric fermented food according to claim 8, it is characterised in that the turmeric and auxiliary material it is mixed Compound：Water=1：1.25；The ratio is weight ratio.

10. the turmeric fermented food that 8 or 9 preparation method of claim is prepared.