CN109832623A - A kind of nutrition fermented food - Google Patents
A kind of nutrition fermented food Download PDFInfo
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- CN109832623A CN109832623A CN201910352602.6A CN201910352602A CN109832623A CN 109832623 A CN109832623 A CN 109832623A CN 201910352602 A CN201910352602 A CN 201910352602A CN 109832623 A CN109832623 A CN 109832623A
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Abstract
The present invention provides a kind of nutrition fermented foods, belong to field of food.The present invention uses banana, bean food, flour and suitable chilli powder as raw material, and fermented food is prepared using the method for immobilization fermentation, wherein one of which of the fermenting microbe in clostridium tyrobutyricum and saccharomycete.Present invention raw material before fermentation is handled by carbonizer, allows original cellulose in food so fine that separate with other nutritional ingredients in food, the cellulose recycled can also be recycled.Fermented food produced by the present invention amino acid rich in, small-molecular peptides, have significant oxidation resistance, and amino acid content reaches as high as 12.34%, DPPH free radical scavenging activity and reaches as high as 55.2%.
Description
Technical field
The invention belongs to field of food, especially a kind of nutrition fermented food.
Background technique
Banana category high heat fruit, according to analyzing the calorific value of every 100 grams of pulp up to 91 kilocalories.In some torrid areas bananas
Also it is used as main food.Banana pulp nutritive value is quite high, every 20 grams of 100 grams of pulp carbohydrate containings, 1.2 grams of protein,
0.6 gram of fat；In addition, also containing various trace elements and vitamin.Wherein vitamin A can promote to grow, and disease is supported in enhancing
Drag is to maintain normal fecundity and eyesight institute required；Thiamine is resistant to athlete's foot, promotes appetite, aid digestion, protection nerve
System；Riboflavin can promote human normal growth and development.For banana other than the steady thrombocytin of energy and epiphysin, it also contains can
With allowing the magnesium elements of muscle relaxant effect.
According to the literature, banana starch-containing 0.5%, protein 1.3%, fat 0.6%, sugar 11%, ash content 1%, vitamin
A, vitamin B, vitamin C, vitamin E etc..And contain a small amount of serotonin, norepinephrine and dihydroxy benzenes ethamine.
Think that banana has clearing heat and detoxicating, inducing diuresis to remove edema, the function of miscarriage prevention in traditional Chinese medicine.
Clostridium tyrobutyricum is a kind of probiotics, can repair intestinal mucosa, restores colony balance in stomach, moreover it is possible to decompose food
Polysaccharide in object is oligosaccharide, promotes other beneficial bacterium fast-growths of enteron aisle.
However lack the fermented food for using banana to prepare as fermentation raw material in the prior art, common fermentation in life
Product mainly has fermented grain product, beans fermented product and newborn class fermented product.Fermented grain product includes sweet fermented flour sauce, rice
Vinegar, rice wine, grape wine etc. can prevent failure of memory rich in ingredients such as threonines in these food.In addition, there are also steamed bun,
Bread, steamed stuffed bun, leavened pancake etc..
Beans fermented product includes thick broad-bean sauce, soy sauce, fermented soya bean, fermented bean curd etc..The soybean of fermentation antithrombotic rich at
Point, there is the effect of prevention of arterial atherosis, reduce blood pressure.After beans fermentation, vitamin K synthesis can be participated in, sclerotin is prevented
The generation of osteoporosis.
Newborn class fermented product such as Yoghourt, cheese etc. can inhibit the growth of enteron aisle spoilage organisms, and energy containing ingredients such as lactic acid bacterias
Body immune system is stimulated, transfers the active factor of body, effectively pre- anti-cancer.
Ferment the rare report of banana in the prior art, and the nutritive value after fermentation process and fermentation is also indefinite.
Summary of the invention
Since above-mentioned deficiency exists in the prior art, the present invention provides a kind of nutrition is more fully balanced, taste is more
It is delicious, it is more suitable for the edible nutrition fermented food of vast group.
Specifically, the present invention is achieved through the following technical solutions:
A kind of nutrition fermented food, which is characterized in that formed by following raw material mixing post-fermentations by weight: 50-80 parts
Remove the peel banana, 15-30 parts of flour, 15-30 parts of beans powder, 0-10 portions of chilli powders.
Preferably, the flour is Strong flour.
Preferably, the beans powder is soy meal, broad bean powder, peameal, red bean powder, mung bean flour, olecranon bean powder and peanut
Any one in powder.
Preferably, the beans powder is made a living beans powder or ripe beans powder；
The preparation method of the ripe beans powder is that raw beans powder is added after water oil mixture to be heated to boiling, and wherein water oil mixes
The weight of object is made a living 3-5 times of beans silty amount, is kept boiling 10-20 minutes, is down to room temperature naturally, drain to get；
The water oil mixture is water and edible oil volume ratio is (1-3): 1 mixture.
Preferably, the preparation method is as follows:
(1) it pre-processes: weighing each raw material by weight and be added in carbonizer after mixing, solid-liquid mass ratio 1:(15-
20) it, is heated to 90-130 DEG C, is stirred 15-120 minutes, is added and the isometric water of carbonizer, addition carbonizer matter
The 20-50 mesh artificial zeolite of 10-20% is measured, is stirred 1-2 hours, stands 1-5 hours, 100-200 mesh is crossed, obtains fermentation mother liquor；
The carbonizer is spread out by 60-70 part 1,3- methylimidazole dimethyl phosphate, 10-20 parts of lactones in parts by mass
Biology and 20-25 parts of water are uniformly mixed composition；
The lactone derivatives are the butyrolactone of 4 substitutions or the valerolactone of 5 substitutions；
(2) ferment: inoculation immobilization probiotics, immobilization probiotics inoculum concentration are the 0.05-0.2% of fermentation mother liquor quality, are added
Fermentation intensifier ferments at 20-30 DEG C, measures a total sugar content daily, when total sugar content is lower than 4g/L, with tunica fibrosa mistake
Filter, gained liquid is nutrition fermented food.
Preferably, the immobilization probiotics is immobilization clostridium tyrobutyricum or immobilized yeast.
Preferably, the immobilization probiotics the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10-20 minutes in 3000-5000rpm, supernatant is removed, is added
PH is the phosphate buffer of 7.0-7.5, obtains prebiotic bacterium suspension；
(3) immobilization probiotics is prepared: by the prebiotic bacterium solution of the sodium alginate aqueous solution of 20-50mg/mL and 5-20g/L, with note
Emitter is added drop-wise in the calcium chloride water of 20-25 DEG C of constant temperature of 2-5wt%, continues to be kept for constant temperature 2-3 hours after being added dropwise,
Filtering, takes solid, is added in the phosphate buffer that pH is 7.0-7.5 and solidifies 4-8 hours, with the hydrochloric acid of 0.1-0.5mol/L
Washing 3 times, Multiplying culture 24-48 hours up to immobilization probiotics.
Preferably, the fermentation intensifier is hypericin and/or Hydroxycoumarin.
Preferably, the Hydroxycoumarin is umbelliferone, Esculetin, 7,8- dihydroxy tonka-bean
Any one in element.
Preferably, the butyrolactone of 4 substitutions is 4- methylbutyrolactone, 4- ethyl butyrolactone, 4- propyl butyrolactone, 4-
Butyl butyrolactone, 4- amyl butyrolactone, 4- hexyl butyrolactone, 4- heptyl butyrolactone, any one in 4- octyl butyrolactone；
It is described 5 substitution valerolactones be 5- propyl valerolactone, 5- butyl valerolactone, 5- amyl valerolactone, 5- hexyl valerolactone,
Any one in 5- heptyl valerolactone.
Preferably, when immobilization probiotics is immobilization clostridium tyrobutyricum, the activation and proliferation method of probiotics is by junket
Clostridium butyricum is inoculated into RCM culture medium, 37 DEG C anaerobism stationary culture 48 hours, be placed in 80 DEG C of water-baths and take 0.1mL after ten minutes
It is transferred in 9.9mL GAM culture medium test tube, anaerobism stationary culture 16 hours, is then inoculated in LB liquid medium and detests for 37 DEG C
Oxygen culture 16 hours to get culture solution.
Preferably, when immobilization probiotics is immobilized yeast, the activation and proliferation method of probiotics is by dry ferment
It is added in 2wt% sucrose solution, the quality of dry ferment is the 1-2% of sucrose solution quality, and 30 minutes are activated at 37 DEG C up to living
Change yeast juice, be then seeded into the bottle of PDA culture medium, inoculum concentration is the 1-3% of culture medium quality, is put into desk-top constant temperature vibration
It swings in incubator, the Multiplying culture 24 hours under conditions of 28 DEG C, 110rpm.Up to culture solution.
Above-mentioned all culture mediums are handled using preceding by 120 DEG C for sterilizing 20 minutes.
The invention has the beneficial effects that: creatively use clostridium tyrobutyricum as the fermentation of fruit and vegetable based food
Bacterium, clostridium tyrobutyricum were seldom used in this field in the past, which can use glucose, xylose, cellobiose as substrate progress
Acidogenic fermentation can separate the cellulose in food during the fermentation, be also found by this research using suitable interior
Ester derivant can preferably separate cellulose, and more delicious convenience when edible, isolated cellulose is also used as
Other purposes is used.In addition, being that food can undergo shorter fermentation process to produce also by using suitable fermentation intensifier
Raw more substance beneficial to human body.
Specific embodiment
The present invention is further elaborated on With reference to embodiment, following embodiments are only used to explain this
Invention is not used to limit the present invention.
Specifically, the raw material sources in following embodiments or No. CAS it is as follows:
Clostridium tyrobutyricum, Classification system Clostridium tyroburicum, ATCC25755 lead to growth science and technology purchased from Shanghai
Co., Ltd.
The activation and proliferation method of clostridium tyrobutyricum is that clostridium tyrobutyricum is inoculated into junket in RCM culture medium in following embodiments
Clostridium butyricum inoculum concentration be RCM culture medium quality 3%, 37 DEG C anaerobism stationary culture 48 hours, be placed in 80 DEG C of water-baths after ten minutes
It takes 0.1mL to be transferred in 9.9mL GAM culture medium test tube, anaerobism stationary culture 16 hours, is then inoculated in LB liquid medium
In 37 DEG C of Anaerobic culturels 16 hours to get culture solution, total plate count is 3.45 × 108CFU/mL。
RCM culture medium, GAM culture medium, LB culture medium are purchased from Beijing road and bridge Biotechnology Co., Ltd.
Banana, Classification system Musa nana Lour. select mature fresh banana as experimental raw.
Strong flour is Jinsha river board high gluten wheat flour.
Chick-pea, Classification system Cicer arietinum select mature fresh chick-pea as experimental raw, are purchased from
50 meshes are crossed using preceding milling by supermarket, Wal-Mart.
Artificial zeolite is purchased from Shanghai Mike woods Science and Technology Ltd., partial size 5mm.
Cellulose acetate film, Solarbio board, 0.22 μm of thickness.
The phosphate buffer that pH is 7.2 is purchased from Xiamen seamark Science and Technology Ltd..
Embodiment 1
A kind of nutrition fermented food, which is characterized in that by 70 portions of peeling bananas, 20 portions of Strong flours, 20 parts by weight
Beans powder mixing post-fermentation forms.
The beans powder is olecranon bean powder, and the olecranon bean powder is made a living olecranon bean powder, and the raw olecranon bean powder is by chick-pea
Using preceding milling, crosses 50 meshes and obtain；
The nutrition fermented food the preparation method is as follows:
(1) it pre-processes: peeling banana uniformly mixed in advance, flour, beans powder being added in carbonizer, solid-liquid mass ratio
For 1:20,100 DEG C are heated to, is stirred 20 minutes, is added and the isometric water of carbonizer, addition carbonizer quality
15% 50 mesh artificial zeolites stir 2 hours, stand 2 hours, cross 200 meshes, obtain fermentation mother liquor；
The carbonizer is by 60 parts of 1,3- methylimidazole dimethyl phosphates, 20 parts of 4- methylbutyrolactones in parts by mass
Composition is uniformly mixed with 25 parts of water；
(2) ferment: inoculation immobilization clostridium tyrobutyricum, immobilization clostridium tyrobutyricum inoculum concentration are the 0.1% of fermentation mother liquor quality,
The hypericin of fermentation mother liquor quality 1.8% is added, ferments at 25 DEG C, a total sugar content is measured daily, when total sugar content is low
It in 4g/L, is filtered with cellulose acetate film, gained liquid is nutrition fermented food.
The immobilization clostridium tyrobutyricum the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10 minutes in 5000rpm, removes supernatant, it is 7.2 that pH, which is added,
Phosphate buffer, configuration obtain the clostridium tyrobutyricum suspension of 10g/L；
(3) it prepares immobilization probiotics: the clostridium tyrobutyricum suspension of the sodium alginate aqueous solution of 30mg/mL and 10g/L is used
Syringe is added drop-wise in the calcium chloride water of 25 DEG C of constant temperature of 3wt%, and rate of addition 0.8mL/min continues after being added dropwise
It is kept for constant temperature 2 hours, sieves with 100 mesh sieve, take solid, be added to and delay with the isometric pH of the calcium chloride water phosphate for being 7.2
Solidify 8 hours in fliud flushing, with salt acid elution 3 times of 0.2mol/L, each dosage is isometric with calcium chloride water, is inoculated in LB
37 DEG C of Anaerobic culturels in fluid nutrient medium cultivate 24 hours to get immobilization clostridium tyrobutyricum；
Wherein sodium alginate aqueous solution: clostridium tyrobutyricum suspension: the volume ratio of calcium chloride water is 1:1:8.
Embodiment 2
A kind of nutrition fermented food, which is characterized in that by 70 portions of peeling bananas, 20 portions of Strong flours, 20 parts by weight
Beans powder mixing post-fermentation forms.
The beans powder is olecranon bean powder, and the olecranon bean powder is ripe olecranon bean powder；
The preparation method of the ripe olecranon beans powder is that raw olecranon bean powder is added after water oil mixture to be heated to boiling, wherein water
The weight of oil mixture is made a living 5 times of beans silty amount, is kept boiling 20 minutes, is down to room temperature naturally, drain to get；It is described
Raw olecranon bean powder uses preceding milling by chick-pea, crosses 50 meshes and obtains；
The mixture that the water oil mixture is water and edible oil volume ratio is 3:1.
The nutrition fermented food the preparation method is as follows:
(1) it pre-processes: peeling banana uniformly mixed in advance, flour, beans powder being added in carbonizer, solid-liquid mass ratio
For 1:20,100 DEG C are heated to, is stirred 20 minutes, is added and the isometric water of carbonizer, addition carbonizer quality
15% 50 mesh artificial zeolites stir 2 hours, stand 2 hours, cross 200 meshes, obtain fermentation mother liquor；
The carbonizer is by 60 parts of 1,3- methylimidazole dimethyl phosphates, 20 parts of 4- methylbutyrolactones in parts by mass
Composition is uniformly mixed with 25 parts of water；
(2) ferment: inoculation immobilization clostridium tyrobutyricum, immobilization clostridium tyrobutyricum inoculum concentration are the 0.1% of fermentation mother liquor quality,
The hypericin of fermentation mother liquor quality 1.8% is added, ferments at 25 DEG C, a total sugar content is measured daily, when total sugar content is low
It in 4g/L, is filtered with cellulose acetate film, gained liquid is nutrition fermented food.
The immobilization clostridium tyrobutyricum the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10 minutes in 5000rpm, removes supernatant, it is 7.2 that pH, which is added,
Phosphate buffer, configuration obtain the clostridium tyrobutyricum suspension of 10g/L；
(3) it prepares immobilization probiotics: the clostridium tyrobutyricum suspension of the sodium alginate aqueous solution of 30mg/mL and 10g/L is used
Syringe is added drop-wise in the calcium chloride water of 25 DEG C of constant temperature of 3wt%, and rate of addition 0.8mL/min continues after being added dropwise
It is kept for constant temperature 2 hours, sieves with 100 mesh sieve, take solid, be added to and delay with the isometric pH of the calcium chloride water phosphate for being 7.2
Solidify 8 hours in fliud flushing, with salt acid elution 3 times of 0.2mol/L, each dosage is isometric with calcium chloride water, is inoculated in LB
37 DEG C of Anaerobic culturels in fluid nutrient medium cultivate 24 hours to get immobilization clostridium tyrobutyricum；
Wherein sodium alginate aqueous solution: clostridium tyrobutyricum suspension: the volume ratio of calcium chloride water is 1:1:8.
Embodiment 3
A kind of nutrition fermented food, which is characterized in that by 70 portions of peeling bananas, 20 portions of Strong flours, 20 parts by weight
Beans powder mixing post-fermentation forms.
The beans powder is olecranon bean powder, and the olecranon bean powder is ripe olecranon bean powder；
The preparation method of the ripe olecranon beans powder is that raw olecranon bean powder is added after water oil mixture to be heated to boiling, wherein water
The weight of oil mixture is made a living 5 times of beans silty amount, is kept boiling 20 minutes, is down to room temperature naturally, drain to get；It is described
Raw olecranon bean powder uses preceding milling by chick-pea, crosses 50 meshes and obtains；
The mixture that the water oil mixture is water and edible oil volume ratio is 3:1.
The nutrition fermented food the preparation method is as follows:
(1) it pre-processes: peeling banana uniformly mixed in advance, flour, beans powder being added in carbonizer, solid-liquid mass ratio
For 1:20,100 DEG C are heated to, is stirred 20 minutes, is added and the isometric water of carbonizer, addition carbonizer quality
15% 50 mesh artificial zeolites stir 2 hours, stand 2 hours, cross 200 meshes, obtain fermentation mother liquor；
The carbonizer is by 60 parts of 1,3- methylimidazole dimethyl phosphates, 20 parts of 4- methylbutyrolactones in parts by mass
Composition is uniformly mixed with 25 parts of water；
(2) ferment: inoculation immobilization clostridium tyrobutyricum, immobilization clostridium tyrobutyricum inoculum concentration are the 0.1% of fermentation mother liquor quality,
The Esculetin of fermentation mother liquor quality 1.8% is added, ferments at 25 DEG C, a total sugar content is measured daily, when total
Sugared content is lower than 4g/L, is filtered with cellulose acetate film, gained liquid is nutrition fermented food.
The immobilization clostridium tyrobutyricum the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10 minutes in 5000rpm, removes supernatant, it is 7.2 that pH, which is added,
Phosphate buffer, configuration obtain the clostridium tyrobutyricum suspension of 10g/L；
(3) it prepares immobilization probiotics: the clostridium tyrobutyricum suspension of the sodium alginate aqueous solution of 30mg/mL and 10g/L is used
Syringe is added drop-wise in the calcium chloride water of 25 DEG C of constant temperature of 3wt%, and rate of addition 0.8mL/min continues after being added dropwise
It is kept for constant temperature 2 hours, sieves with 100 mesh sieve, take solid, be added to and delay with the isometric pH of the calcium chloride water phosphate for being 7.2
Solidify 8 hours in fliud flushing, with salt acid elution 3 times of 0.2mol/L, each dosage is isometric with calcium chloride water, is inoculated in LB
37 DEG C of Anaerobic culturels in fluid nutrient medium cultivate 24 hours to get immobilization clostridium tyrobutyricum；
Wherein sodium alginate aqueous solution: clostridium tyrobutyricum suspension: the volume ratio of calcium chloride water is 1:1:8.
Embodiment 4
A kind of nutrition fermented food, which is characterized in that by 70 portions of peeling bananas, 20 portions of Strong flours, 20 parts by weight
Beans powder mixing post-fermentation forms.
The beans powder is olecranon bean powder, and the olecranon bean powder is ripe olecranon bean powder；
The preparation method of the ripe olecranon beans powder is that raw olecranon bean powder is added after water oil mixture to be heated to boiling, wherein water
The weight of oil mixture is made a living 5 times of beans silty amount, is kept boiling 20 minutes, is down to room temperature naturally, drain to get；It is described
Raw olecranon bean powder uses preceding milling by chick-pea, crosses 50 meshes and obtains；
The mixture that the water oil mixture is water and edible oil volume ratio is 3:1.
The nutrition fermented food the preparation method is as follows:
(1) it pre-processes: peeling banana uniformly mixed in advance, flour, beans powder being added in carbonizer, solid-liquid mass ratio
For 1:20,100 DEG C are heated to, is stirred 20 minutes, is added and the isometric water of carbonizer, addition carbonizer quality
15% 50 mesh artificial zeolites stir 2 hours, stand 2 hours, cross 200 meshes, obtain fermentation mother liquor；
The carbonizer is by 60 parts of 1,3- methylimidazole dimethyl phosphates, 20 parts of 4- methylbutyrolactones in parts by mass
Composition is uniformly mixed with 25 parts of water；
(2) ferment: inoculation immobilization clostridium tyrobutyricum, immobilization clostridium tyrobutyricum inoculum concentration are the 0.1% of fermentation mother liquor quality,
The hypericin of fermentation mother liquor quality 1.5% and the Esculetin of fermentation mother liquor quality 0.3% is added, is issued at 25 DEG C
Ferment, daily measure a total sugar content, when total sugar content be lower than 4g/L, filtered with cellulose acetate film, gained liquid is nutrition
Fermented food.
The immobilization clostridium tyrobutyricum the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10 minutes in 5000rpm, removes supernatant, it is 7.2 that pH, which is added,
Phosphate buffer, configuration obtain the clostridium tyrobutyricum suspension of 10g/L；
(3) it prepares immobilization probiotics: the clostridium tyrobutyricum suspension of the sodium alginate aqueous solution of 30mg/mL and 10g/L is used
Syringe is added drop-wise in the calcium chloride water of 25 DEG C of constant temperature of 3wt%, and rate of addition 0.8mL/min continues after being added dropwise
It is kept for constant temperature 2 hours, sieves with 100 mesh sieve, take solid, be added to and delay with the isometric pH of the calcium chloride water phosphate for being 7.2
Solidify 8 hours in fliud flushing, with salt acid elution 3 times of 0.2mol/L, each dosage is isometric with calcium chloride water, is inoculated in LB
37 DEG C of Anaerobic culturels in fluid nutrient medium cultivate 24 hours to get immobilization clostridium tyrobutyricum；
Wherein sodium alginate aqueous solution: clostridium tyrobutyricum suspension: the volume ratio of calcium chloride water is 1:1:8.
Embodiment 5
A kind of nutrition fermented food, which is characterized in that by 70 portions of peeling bananas, 20 portions of Strong flours, 20 parts by weight
Beans powder mixing post-fermentation forms.
The beans powder is olecranon bean powder, and the olecranon bean powder is ripe olecranon bean powder；
The preparation method of the ripe olecranon beans powder is that raw olecranon bean powder is added after water oil mixture to be heated to boiling, wherein water
The weight of oil mixture is made a living 5 times of beans silty amount, is kept boiling 20 minutes, is down to room temperature naturally, drain to get；It is described
Raw olecranon bean powder uses preceding milling by chick-pea, crosses 50 meshes and obtains；
The mixture that the water oil mixture is water and edible oil volume ratio is 3:1.
The nutrition fermented food the preparation method is as follows:
(1) it pre-processes: peeling banana uniformly mixed in advance, flour, beans powder being added in carbonizer, solid-liquid mass ratio
For 1:20,100 DEG C are heated to, is stirred 20 minutes, is added and the isometric water of carbonizer, addition carbonizer quality
15% 50 mesh artificial zeolites stir 2 hours, stand 2 hours, cross 200 meshes, obtain fermentation mother liquor；
The carbonizer is by 60 parts of 1,3- methylimidazole dimethyl phosphates, 20 parts of 4- hexyl butyrolactone in parts by mass
Composition is uniformly mixed with 25 parts of water；
(2) ferment: inoculation immobilization clostridium tyrobutyricum, immobilization clostridium tyrobutyricum inoculum concentration are the 0.1% of fermentation mother liquor quality,
The hypericin of fermentation mother liquor quality 1.5% and the Esculetin of fermentation mother liquor quality 0.3% is added, is issued at 25 DEG C
Ferment, daily measure a total sugar content, when total sugar content be lower than 4g/L, filtered with cellulose acetate film, gained liquid is nutrition
Fermented food.
The immobilization clostridium tyrobutyricum the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10 minutes in 5000rpm, removes supernatant, it is 7.2 that pH, which is added,
Phosphate buffer, configuration obtain the clostridium tyrobutyricum suspension of 10g/L；
(3) it prepares immobilization probiotics: the clostridium tyrobutyricum suspension of the sodium alginate aqueous solution of 30mg/mL and 10g/L is used
Syringe is added drop-wise in the calcium chloride water of 25 DEG C of constant temperature of 3wt%, and rate of addition 0.8mL/min continues after being added dropwise
It is kept for constant temperature 2 hours, sieves with 100 mesh sieve, take solid, be added to and delay with the isometric pH of the calcium chloride water phosphate for being 7.2
Solidify 8 hours in fliud flushing, with salt acid elution 3 times of 0.2mol/L, each dosage is isometric with calcium chloride water, is inoculated in LB
37 DEG C of Anaerobic culturels in fluid nutrient medium cultivate 24 hours to get immobilization clostridium tyrobutyricum；
Wherein sodium alginate aqueous solution: clostridium tyrobutyricum suspension: the volume ratio of calcium chloride water is 1:1:8.
Embodiment 6
A kind of nutrition fermented food, which is characterized in that by 70 portions of peeling bananas, 20 portions of Strong flours, 20 parts by weight
Beans powder mixing post-fermentation forms.
The beans powder is olecranon bean powder, and the olecranon bean powder is ripe olecranon bean powder；
The preparation method of the ripe olecranon beans powder is that raw olecranon bean powder is added after water oil mixture to be heated to boiling, wherein water
The weight of oil mixture is made a living 5 times of beans silty amount, is kept boiling 20 minutes, is down to room temperature naturally, drain to get；It is described
Raw olecranon bean powder uses preceding milling by chick-pea, crosses 50 meshes and obtains；
The mixture that the water oil mixture is water and edible oil volume ratio is 3:1.
The nutrition fermented food the preparation method is as follows:
(1) it pre-processes: peeling banana uniformly mixed in advance, flour, beans powder being added in carbonizer, solid-liquid mass ratio
For 1:20,100 DEG C are heated to, is stirred 20 minutes, is added and the isometric water of carbonizer, addition carbonizer quality
15% 50 mesh artificial zeolites stir 2 hours, stand 2 hours, cross 200 meshes, obtain fermentation mother liquor；
The carbonizer is by 60 parts of 1,3- methylimidazole dimethyl phosphates, 20 parts of 5- hexyl valerolactones in parts by mass
Composition is uniformly mixed with 25 parts of water；
(2) ferment: inoculation immobilization clostridium tyrobutyricum, immobilization clostridium tyrobutyricum inoculum concentration are the 0.1% of fermentation mother liquor quality,
The hypericin of fermentation mother liquor quality 1.5% and the Esculetin of fermentation mother liquor quality 0.3% is added, is issued at 25 DEG C
Ferment, daily measure a total sugar content, when total sugar content be lower than 4g/L, filtered with cellulose acetate film, gained liquid is nutrition
Fermented food.
The immobilization clostridium tyrobutyricum the preparation method is as follows:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: culture solution is centrifuged 10 minutes in 5000rpm, removes supernatant, it is 7.2 that pH, which is added,
Phosphate buffer, configuration obtain the clostridium tyrobutyricum suspension of 10g/L；
(3) it prepares immobilization probiotics: the clostridium tyrobutyricum suspension of the sodium alginate aqueous solution of 30mg/mL and 10g/L is used
Syringe is added drop-wise in the calcium chloride water of 25 DEG C of constant temperature of 3wt%, and rate of addition 0.8mL/min continues after being added dropwise
It is kept for constant temperature 2 hours, sieves with 100 mesh sieve, take solid, be added to and delay with the isometric pH of the calcium chloride water phosphate for being 7.2
Solidify 8 hours in fliud flushing, with salt acid elution 3 times of 0.2mol/L, each dosage is isometric with calcium chloride water, is inoculated in LB
37 DEG C of Anaerobic culturels in fluid nutrient medium cultivate 24 hours to get immobilization clostridium tyrobutyricum；
Wherein sodium alginate aqueous solution: clostridium tyrobutyricum suspension: the volume ratio of calcium chloride water is 1:1:8.
Test case 1
Contents of Amino Acids
Its amino acid content is measured to nutrition fermented food made from embodiment 1-6.
Sample pre-treatments: weighing 100mg sample, be transferred in digestion tube, and it is molten that hydrochloric acid of the 6mol/L containing 1% phenol is first added
Liquid 3mL stirs and soaks sample, adds 7mL, rinses stirring rod, and nitrogen blowing 2min rear seal-cover is put into 110 DEG C of drying box
Middle hydrolysis is for 24 hours, cooling, with deionized water constant volume to 50mL volumetric flask, takes 300 μ L in 1.5mL centrifuge tube from volumetric flask, nitrogen
Air-blowing is dry, and the hydrochloric acid solution of 1mL 0.02mol/L is added into centrifuge tube, and ultrasonic dissolution is centrifuged (3000r after dissolution
/ min) 3min, centrifugation, which finishes, takes supernatant to cross 0.45 μm of water phase filter membrane, upper machine measurement.
Automatic amino acid analyzer test condition: analysis time 30 minutes, ion exchange column was 4.6mm × 60mm × 3 μm
Sulfonic acid cation resin, 57 DEG C of column temperature.135 DEG C of reaction temperature, separation buffer flow velocity 0.4ml/min, ninhydrin reaction
Flow velocity 0.35ml/min, wavelength 570nm.
Test result is as shown in table 1.
1 amino acid content table (%) of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Valine | 0.30 | 0.36 | 0.34 | 0.49 | 0.62 | 0.55 |
| Glycine | 0.75 | 1.18 | 0.92 | 1.57 | 1.81 | 1.60 |
| Serine | 0.49 | 0.71 | 0.58 | 0.97 | 1.12 | 1.01 |
| Threonine | 0.74 | 1.20 | 0.91 | 1.58 | 1.81 | 1.60 |
| Alanine | 0.25 | 0.31 | 0.28 | 0.42 | 0.53 | 0.49 |
| Proline | 0.64 | 0.99 | 0.76 | 1.34 | 1.50 | 1.33 |
| Glutamic acid | 0.68 | 0.94 | 0.81 | 1.29 | 1.50 | 1.35 |
| Aspartic acid | 0.64 | 1.00 | 0.77 | 1.38 | 1.55 | 1.38 |
| Tyrosine | 0.82 | 1.19 | 0.99 | 1.63 | 1.90 | 1.70 |
As seen from the above table, nutrition fermented food provided by the invention has very high amino acid content, wherein with tyrosine content
Highest, threonine, Glycine Levels are also very high, therefore have extraordinary nutritive value, with embodiment 5 in all embodiments
The nutrition fermented food amino acid content highest of preparation, has reached 12.34%.
Test case 2
The DPPH free radical scavenging activity of the nutrition fermented food of testing example 1-6 preparation.
Method particularly includes: the ethanol solution of the nutrition fermented food of 1mg/mL and isometric is added in test tube
0.2mmol/L DPPH ethanol solution stands 30 minutes with dark place after mixing, using dehydrated alcohol as reference, measures under 517nm
Its absorbance value is measured in parallel three times, is averaged.
DPPH free radical scavenging activity calculation formula is as follows:
A0For the absorbance value of 2mL DPPH solution+2mL dehydrated alcohol；A1For 2mL DPPH solution+2mL nutrition fermented food second
The absorbance value of alcoholic solution；A2For the absorbance value of 2mL dehydrated alcohol+2mL nutrition fermented food ethanol solution.
Test result is as shown in table 2.
2 DPPH free radical scavenging activity of table
| DPPH free radical scavenging activity | |
| Embodiment 1 | 27.4% |
| Embodiment 2 | 33.0% |
| Embodiment 3 | 29.7% |
| Embodiment 4 | 40.5% |
| Embodiment 5 | 55.2% |
| Embodiment 6 | 43.8% |
Nutrition fermented food provided by the invention has good oxidation resistance, the free radical of all embodiments as seen from the above table
Clearance rate is all larger than 25%, and most preferred embodiment has been even up to 55%, and the oxidation resistance of more traditional fermented food is stronger.
Claims (10)
1. a kind of nutrition fermented food, which is characterized in that formed by following raw material mixing post-fermentations by weight: 50-80
Part peeling banana, 15-30 parts of flour, 15-30 parts of beans powder, 0-10 portions of chilli powders.
2. nutrition fermented food according to claim 1, which is characterized in that the flour is Strong flour.
3. nutrition fermented food according to claim 1, which is characterized in that the beans powder is soy meal, broad bean powder, pea
Any one in bean powder, red bean powder, mung bean flour, olecranon bean powder and peanut powder.
4. nutrition fermented food according to claim 3, which is characterized in that the beans powder is made a living beans powder or ripe beans
Class powder；
The preparation method of the ripe beans powder is that raw beans powder is added after water oil mixture to be heated to boiling, and wherein water oil mixes
The weight of object is made a living 3-5 times of beans silty amount, is kept boiling 10-20 minutes, is down to room temperature naturally, drain to get；
The water oil mixture is water and edible oil volume ratio is (1-3): 1 mixture.
5. nutrition fermented food according to any one of claims 1-4, which is characterized in that the preparation method is as follows:
(1) it pre-processes: weighing each raw material by weight and be added in carbonizer after mixing, solid-liquid mass ratio 1:(15-
20) it, is heated to 90-130 DEG C, is stirred 15-120 minutes, is added and the isometric water of carbonizer, addition carbonizer matter
The 20-50 mesh artificial zeolite of 10-20% is measured, is stirred 1-2 hours, stands 1-5 hours, 100-200 mesh is crossed, obtains fermentation mother liquor；
The carbonizer is spread out by 60-70 part 1,3- methylimidazole dimethyl phosphate, 10-20 parts of lactones in parts by mass
Biology and 20-25 parts of water are uniformly mixed composition；
The lactone derivatives are the butyrolactone of 4 substitutions or the valerolactone of 5 substitutions；
(2) ferment: inoculation immobilization probiotics, immobilization probiotics inoculum concentration are the 0.05-0.2% of fermentation mother liquor quality, are added
Fermentation intensifier ferments at 20-30 DEG C, measures a total sugar content daily, when total sugar content is lower than 4g/L, with tunica fibrosa mistake
Filter, gained liquid is nutrition fermented food.
6. nutrition fermented food according to claim 5, which is characterized in that the immobilization probiotics is immobilization junket fourth
Sour clostridium or immobilized yeast.
7. nutrition fermented food according to claim 6, which is characterized in that the immobilization probiotics preparation method is such as
Under:
(1) the activation and proliferation culture of probiotics: culture solution is obtained；
(2) configuration of prebiotic bacterium suspension: 3000-5000rpm is centrifuged 10-20 minutes, removes supernatant, and addition pH is 7.0-
7.5 phosphate buffer obtains prebiotic bacterium suspension；
(3) immobilization probiotics is prepared: by the prebiotic bacterium solution of the sodium alginate aqueous solution of 20-50mg/mL and 5-20g/L, with note
Emitter is added drop-wise in the calcium chloride water of 20-25 DEG C of constant temperature of 2-5%, continues to be kept for constant temperature 2-3 hours after being added dropwise, mistake
Filter, takes solid, is added in the phosphate buffer that pH is 7.0-7.5 and solidifies 4-8 hours, with the salt pickling of 0.1-0.5mol/L
It washs 3 times, Multiplying culture 24-48 hours up to immobilization probiotics.
8. nutrition fermented food according to claim 5, which is characterized in that the fermentation intensifier be hypericin and/
Or Hydroxycoumarin.
9. nutrition fermented food according to claim 8, which is characterized in that the Hydroxycoumarin is 7- hydroxyl tonka-bean
Any one in element, 6,7- dihydroxycoumarin, 7,8- dihydroxycoumarin.
10. nutrition fermented food according to claim 5, which is characterized in that the butyrolactone of 4 substitutions is 4- methyl
Butyrolactone, 4- ethyl butyrolactone, 4- propyl butyrolactone, 4- butyl butyrolactone, 4- amyl butyrolactone, 4- hexyl butyrolactone, 4- heptan
Any one in base butyrolactone, 4- octyl butyrolactone；
It is described 5 substitution valerolactones be 5- propyl valerolactone, 5- butyl valerolactone, 5- amyl valerolactone, 5- hexyl valerolactone,
Any one in 5- heptyl valerolactone.
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