CN112535275A - Preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity - Google Patents
Preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity Download PDFInfo
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- CN112535275A CN112535275A CN202011451985.1A CN202011451985A CN112535275A CN 112535275 A CN112535275 A CN 112535275A CN 202011451985 A CN202011451985 A CN 202011451985A CN 112535275 A CN112535275 A CN 112535275A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity, which comprises the steps of firstly frying spices with strong fire, grinding for later use, then knotting shallots, putting the shallots into a pot, adding rapeseed oil, frying, then adding sweet and spicy sauce, minced garlic, minced onion and water, stir-frying, then adding spices and tomato sauce, decocting and thermally stewing, finally adding seasonings, stirring and frying uniformly, and taking out of the pot; then sequentially mixing chrysanthemum, dogwood and dried longan pulp according to a certain proportion, adding sugar, bifidobacterium and fruit and vegetable fermentation bacteria, performing shake fermentation to obtain fermentation liquor, and adding saccharomycetes and acetic acid bacteria into the fermentation liquor for secondary fermentation to obtain a finished product. The invention can obviously improve the inhibition activity of the alpha-glucosidase with biological accessibility, has the functions of stably reducing blood sugar, high safety and reducing the incidence rate of cardiovascular complications.
Description
Technical Field
The invention belongs to the technical field of seasoning sauce, and particularly relates to a preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity.
Background
The ferment food is a product containing specific bioactive components, which is prepared by taking vegetables, fresh fruits, fungi and the like as raw materials, adding or not adding auxiliary materials and carrying out microbial fermentation. The bioactive components comprise various nutrients provided by plant raw materials and microorganisms and plant functional chemical components in natural plants, and some physiological active substances generated by fermentation, including amino acids, peptides, vitamins, polysaccharides, polyphenols, flavonoids, alcohols, esters, enzymes, mineral elements, organic acids and various probiotics. The ferment has various high biological effects (including alpha-glucosidase inhibitory activity, new castle disease enhancement, blood circulation promotion, blood purification and the like), and the pursuit of high health care effects is a requirement of people on products.
The chrysanthemum is a plant with homology of medicine and food, has sweet and cool nature and taste, and has the effects of dispelling wind, clearing away heat and toxic materials, improving eyesight and the like. In Ming Yi Bie Lu: the chrysanthemum can remove dysphoria with smothery sensation in chest, calm intestines and stomach, benefit five vessels and regulate four limbs; can be used for treating headache, vertigo, dark red day, dysphoria with smothery sensation in chest, sore, and toxic swelling. In addition, the edible chrysanthemum contains various volatile oil, stevioside, adenine, amino acid, choline, chlorogenic acid, stachydrine, berberine, flavonoids, chrysanthemum pigment, vitamins, trace elements and other substances, and can resist pathogens and enhance the resistance of capillary vessels.
Bioavailability is a prerequisite for the action of active ingredients, which reflects the extent to which the active ingredients in food enter the human body and are absorbed for the utilization of the blood circulation system. However, studies have shown that the actual bioavailability of a significant portion of the active ingredients in food products is not high, which directly limits the health benefits of the food products. There are many factors that affect bioavailability, such as structural characteristics of the functional ingredients themselves, food processing conditions, and the like.
In recent years, with the improvement of living standard and lifestyle change of people, the intake of high-fat and high-sugar foods is increasing, and high-fat diets inhibit metabolic rate, increase body weight, cause obesity, and cause diseases such as hyperglycemia and diabetes, and are mainly related to high calorie content of fat and protein in meat. Patients with diabetes and hyperglycemia are also increasing year by year.
Alpha-glucosidase is a key factor in the development of hyperglycemia and diabetes and is also an important target for their treatment. Alpha-glucosidase directly participates in the metabolic pathway of starch and glycogen, so that alpha-glucosidase directly regulates the blood sugar level in vivo. Screening for active ingredients having high α -glucosidase inhibitory activity is considered to be an effective method for treating hyperglycemia and diabetes.
Disclosure of Invention
The invention aims to provide a preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity. The fermented chrysanthemum cold sauce prepared by the invention has good alpha-glucosidase inhibitory activity, can remarkably improve bioavailability and has good health-care and seasoning effects.
The preparation method of the fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity comprises the following steps:
step 1: pretreatment of
1a, taking dry chrysanthemum as a raw material, cleaning, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining;
1b, taking dried dogwoods as a raw material, cleaning, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwoods;
1c, taking dry arillus longan as a raw material, cleaning, performing overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the arillus longan into a plurality of small pieces to obtain arillus longan pieces;
step 2: preparation of primary enzyme fermentation liquor
Mixing pretreated chrysanthemum petals, dogwood, longan pulp blocks and water in a mass ratio of 5-9: 3-4: 2-3: 20-25, adding bifidobacterium (purchased from Beijing ChuanXiu International trade company, Ltd.), fruit and vegetable zymocyte (purchased from Shanchuan food company, Ltd.) and a proper amount of cane sugar, and performing anaerobic fermentation to obtain a primary ferment fermentation liquid;
and step 3: preparation of secondary enzyme fermentation liquor
Adding yeast (purchased from Angel Yeast Co., Ltd.) and acetic acid bacteria (purchased from Yishui jin Rui Biotechnology Co., Ltd.) into the primary ferment fermentation liquid obtained in step 2, and performing aerobic fermentation to obtain secondary ferment fermentation liquid;
and 4, step 4: preparation and Sterilization of enzyme stock solution
Filtering the secondary enzyme fermentation liquor obtained in the step 3 by using a filter to obtain enzyme stock solution; then carrying out ultraviolet sterilization and disinfection on the obtained ferment stock solution, and filling the ferment stock solution into an aseptic bottle;
and 5: cooking of sauce
5a, pouring fennel, pepper, dried orange peel, clove and star anise into a pot, stir-frying for 2-3min with strong fire, taking out and cooling, and grinding into powder by using grinding equipment to obtain the spice;
5b, adding the rapeseed oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the pot, taking out after 1-2min, and turning to small fire;
5c, adding a proper amount of sweet chilli sauce into the pot, stir-frying for 30-60s with a small fire, then adding garlic and onion, continuously stir-frying for 1-2min, then adding a proper amount of drinking water into the pot, uniformly stirring, then stewing with a medium fire, and thermally stewing; boiling for 2-5 minutes, adding spices into the pot, stirring uniformly, then adding tomato sauce, stirring uniformly, continuing boiling for 5-10 minutes, adding a proper amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings and stirring uniformly when the pot is turned from thin to thick, specifically adding oyster sauce, aromatic vinegar and light soy sauce in sequence, turning off the fire and adding monosodium glutamate until the pot is sticky, and stirring uniformly to obtain the sauce;
during the cooking process of the sauce, the mass ratio of the sweet and spicy sauce, the water, the tomato sauce, the oyster sauce, the aromatic vinegar, the light soy sauce and the monosodium glutamate is 20:5:8:1:0.5:0.5: 0.5. The solid content during fire extinguishing is controlled to be 30-36 percent.
Step 6: blending
And (3) adding a proper amount of enzyme stock solution and D-sodium isoascorbate (VC sodium Co., Ltd., Dexing, Jiangxi) into the seasoning sauce obtained in the step (5) of cooling to room temperature, and uniformly mixing to obtain the fermented chrysanthemum cold and dressed sauce.
In the step 2, the pretreated chrysanthemum petals, dogwood and longan pulp blocks are mixed according to the mass ratio of 5: 3: 2, and mixing.
In the step 2, bifidobacteria and fruit and vegetable zymogens (10 refers to the mass ratio of liquid during inoculation) are added according to the mass ratio of 10:1:1, and the mixture is subjected to shake-bed anaerobic fermentation for 5 days at the temperature of 28-30 ℃.
In the step 3, yeast and acetic acid bacteria (10 refers to the mass ratio of liquid during inoculation) are added according to the mass ratio of 10:1:1, and aerobic fermentation is carried out for 5d in a shaking table at the temperature of 28-30 ℃.
In step 5c, the garlic and onion are stirred into paste by a stirring device before being added.
In the step 6, mixing the seasoning sauce, the ferment stock solution and the D-sodium erythorbate in a mass ratio of 8-10: 0.4-0.6: 0.005-0.008, and mixing.
The invention has the beneficial effects that:
1. the method can obviously improve the biological alpha-glucosidase inhibitory activity of the ferment, and has good taste and flavor when being applied to cold noodles.
2. The raw materials of the invention mainly comprise chrysanthemum, dogwood and longan pulp, the price is low, and the enzyme developed by the invention has higher added value.
3. The chrysanthemum is added into the method, and the chrysanthemum is used as a medicinal and edible raw material, has the functions of dispelling wind and clearing heat, calming the liver and improving eyesight, clearing heat and removing toxicity, and has health care functions, good taste and flavor, slight sweetness and slight spicy aftertaste, and the faint scent of the chrysanthemum, and has good effects of cooling, relieving summer heat, relieving inflammation and relieving fat.
Detailed Description
In the present invention, the α -glucosidase inhibitory activity is experimentally determined according to the following table: the test is carried out by adding the solution into a test tube in sequence, reacting for 30min at 25 ℃, measuring each light absorption value at 405nm, paralleling each concentration group for 3 times, and measuring the average value. Respectively and precisely absorbing 50uL of a sample inhibitor solution, 50uL of 67mmoL/L of a potassium phosphate buffer solution with pH 6.8 and 50uL of an alpha-glucosidase solution (0.5U/mL), fully oscillating, uniformly mixing, keeping the temperature at 37 ℃ for 15min, adding 50uL of a pNPG solution with pH 6mmoL/L, continuing to react at 37 ℃ for 15min, finally adding 200uL of a sodium carbonate solution with concentration of 0.2moL/L to stop the catalytic reaction of the alpha-glucosidase, and finally taking 200uL of each 96-pore plate under the absorbance of 415nm of an enzyme labeling instrument for determination.
The inhibition ratio formula is as follows: k (%) [1-a1/a0] × 100%;
wherein: a1 inhibitor tube absorbance value with no enzyme solution as blank control;
a0 absorbance value without sample addition.
Simulation of in vitro digestion and dialysis methods: the digestion process is divided into two stages. The first stage gastric juice digestion. Weighing 10.0g of enzyme product, placing the enzyme product in a 50mL centrifugal tube, adding 30mL of deionized water, homogenizing at a high speed for 3min, adjusting the pH of the mixed solution to 2.0 by using 6.0 mol.L-1 HCl, mixing uniformly, adding pepsin (12000U), mixing uniformly, placing the mixture in a 37 ℃ constant-temperature water bath shaking table, shaking for 2h at 120r/min, cooling by a quick ice bath, centrifuging at 4 ℃ (10000r/min) for 10min, and taking 2mL of supernatant as a gastric juice digested sample to store at-80 ℃. The second stage of intestinal digestion. The pH of the mixed liquid after digestion of gastric juice is adjusted to 7.5 by 1.0 mol.L-1 Na2CO3 solution, then trypsin (1mL, 4 g.L-1) and bile salt (1mL, 25 g.L-1) are added, mixed evenly and placed in a constant temperature water bath shaking table at 37 ℃ for 2h at 120 r/min. After digestion, the sample was immediately taken out and cooled in an ice bath to obtain a digested sample. The samples were digested in the gastrointestinal tract using a cellulose-filled dialysis membrane for simulating intestinal absorption, and the α -glucosidase inhibitory activity was measured using a dialyzable fraction at 37 ± 2 ℃ for 8 hours at a rate of 90 rpm.
The technical solution of the present invention will be described in detail with reference to specific examples.
Example 1:
1. taking dry chrysanthemum as a raw material, cleaning the surface of the chrysanthemum, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining.
2. Taking dried dogwood as a raw material, cleaning the skin of the dogwood, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwood.
3. Taking dried longan pulp as a raw material, cleaning the skin of the longan pulp, then carrying out overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the longan pulp into a plurality of small pieces to obtain longan pulp pieces.
4. Mixing water, chrysanthemum, dogwood and longan pulp in a mass ratio of 20:5: 3: 2, then adding 0.2g of bifidobacteria, 0.2g of fruit and vegetable zymogens respectively and 4g of cane sugar respectively, and carrying out anaerobic fermentation in a shaking table for 5 days at the temperature of 30 ℃ to obtain a first fermentation liquid.
5. Adding yeast and acetic acid bacteria 0.2g each into the first fermentation broth, and performing aerobic fermentation in a shaking table at 30 deg.C for 5 days to obtain second fermentation broth.
6. And filtering the secondary fermentation liquor by using a filter to obtain a ferment stock solution. Then sterilizing the filtered ferment stock solution by adopting an ultraviolet lamp, and then filling into a sterile bottle.
7. Pouring fructus Foeniculi, fructus Zanthoxyli, pericarpium Citri Tangerinae, flos Caryophylli and fructus Anisi Stellati into a pan, parching with strong fire for 2-3min, cooling, and grinding into powder with grinding equipment to obtain the spice. Then, selecting rapeseed oil, heating with medium fire, knotting shallot, putting into the pan, taking out after 1-2min, and turning to small fire. Adding 100g of sweet and spicy sauce into a pot, stir-frying for 30-60s with slow fire, then adding garlic and onion (the garlic and the onion are stirred into paste by using stirring equipment before being added), continuously stir-frying for 1-2min, then adding 25g of drinking water into the pot, uniformly stirring, then turning to middle fire for decocting, thermally stewing, decocting for 2-5 min, firstly adding spices into the pot, uniformly stirring, and then adding 40g of tomato sauce into the pot, and uniformly stirring. And (2) after continuously decocting for 5-10 minutes, adding a proper amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings when the pot is thick from thin, uniformly stirring, adding 5g of oyster sauce, adding 2.5g of aromatic vinegar, adding 2.5g of light soy sauce when the seasonings are added, turning off the fire until the pot is thick, adding 2.5g of monosodium glutamate, and uniformly stirring to obtain the sauce.
8. Adding a proper amount of ferment stock solution and D-sodium erythorbate into the sauce cooled to room temperature, wherein the sauce, the ferment stock solution and the D-sodium erythorbate are mixed according to a mass ratio of (8-10: 0.4-0.6): mixing and blending according to the proportion of 0.005-0.008 to obtain the high-bioassability alpha-glucosidase inhibitory activity fermented chrysanthemum cold sauce.
Tests are respectively carried out according to the table 1, namely equivalent chrysanthemum is respectively replaced by different medicinal and edible medicinal materials, bifidobacteria, fruit and vegetable zymogens, saccharomycetes and acetic acid bacteria are replaced by different intestinal probiotics, other steps are consistent, and the alpha-glucosidase inhibitory activity of bioavailable substances of the enzyme product is measured. As can be seen from table 1, the treatment of example 1 had the highest bioavailable α -glucosidase inhibitory activity compared to the other treatments.
Table 1 comparison of bioavailable alpha-glucosidase inhibitory activity of different treatments versus the protocol
Example 2:
1. taking dry chrysanthemum as a raw material, cleaning the surface of the chrysanthemum, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining.
2. Taking dried dogwood as a raw material, cleaning the skin of the dogwood, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwood.
3. Taking dried longan pulp as a raw material, cleaning the skin of the longan pulp, then carrying out overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the longan pulp into a plurality of small pieces to obtain longan pulp pieces.
4. Mixing water, chrysanthemum, dogwood and longan pulp by mass 20: 7: 3.5: 2.5, then adding 0,2g of bifidobacterium, 0.2g of fruit and vegetable zymocyte and 4g of cane sugar, and carrying out anaerobic fermentation in a shaker for 5 days at the temperature of 30 ℃ to obtain a first fermentation liquid.
5. Adding yeast 0.2g and acetic acid bacteria 0.2g into the first fermentation liquid, and performing aerobic fermentation in a shaking table at 28 deg.C for 5 days to obtain second fermentation liquid.
6. And filtering the secondary fermentation liquor by using a filter to obtain a ferment stock solution. Then sterilizing the filtered ferment stock solution by adopting an ultraviolet lamp, and then filling into a sterile bottle.
7. Pouring fructus Foeniculi, fructus Zanthoxyli, pericarpium Citri Tangerinae, flos Caryophylli and fructus Anisi Stellati into a pan, parching with strong fire for 2-3min, cooling, and grinding into powder with grinding equipment to obtain the spice. Then, selecting rapeseed oil, heating with medium fire, knotting shallot, putting into the pan, taking out after 1-2min, and turning to small fire. Adding 100g of sweet and spicy sauce into a pot, stir-frying for 30-60s with slow fire, then adding garlic and onion (the garlic and the onion are stirred into paste by using stirring equipment before being added), continuously stir-frying for 1-2min, then adding 25g of drinking water into the pot, uniformly stirring, then turning to middle fire for decocting, thermally stewing, decocting for 2-5 min, firstly adding spices into the pot, uniformly stirring, and then adding 40g of tomato sauce into the pot, and uniformly stirring. Continuing decocting for 5-10 minutes, adding appropriate amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings when the pot is thick from thin, adding 5g of oyster sauce, adding 2.5g of aromatic vinegar, adding 2.5g of light soy sauce, turning off the fire, adding 2.5g of monosodium glutamate, and stirring uniformly to obtain the sauce.
8. Adding a proper amount of ferment stock solution and D-sodium erythorbate into the sauce cooled to room temperature, wherein the sauce, the ferment stock solution and the D-sodium erythorbate are mixed according to a mass ratio of 10-12: 0.5-0.7: mixing and blending the components in a ratio of 0.006-0.009 to obtain the high-bioavailability fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity;
tests are respectively carried out according to the table 1, namely equivalent chrysanthemum is respectively replaced by different medicinal and edible medicinal materials, bifidobacteria, fruit and vegetable zymogens, saccharomycetes and acetic acid bacteria are replaced by different intestinal probiotics, other steps are consistent, and the alpha-glucosidase inhibitory activity of bioavailable substances of the enzyme product is measured. As can be seen from table 2, the treatment of example 2 had the highest bioavailable α -glucosidase inhibitory activity compared to the other treatments.
Table 2 comparison of bioavailable alpha-glucosidase inhibitory activity of different treatments versus the protocol
Example 3:
1. taking dry chrysanthemum as a raw material, cleaning the surface of the chrysanthemum, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining.
2. Taking dried dogwood as a raw material, cleaning the skin of the dogwood, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwood.
3. Taking dried longan pulp as a raw material, cleaning the skin of the longan pulp, then carrying out overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the longan pulp into a plurality of small pieces to obtain longan pulp pieces.
4. Mixing water, chrysanthemum, dogwood and longan pulp according to the mass ratio of 22: 9: 4: 3, mixing the two, adding 0.2g of bifidobacterium, 0.2g of fruit and vegetable zymocyte and 4g of cane sugar, and carrying out anaerobic fermentation in a shaker for 5 days at the temperature of 28 ℃ to obtain first fermentation liquor.
5. Adding yeast 0.2g and acetic acid bacteria 0.2g into the first fermentation liquid, and performing aerobic fermentation in a shaking table at 30 deg.C for 5 days to obtain second fermentation liquid.
6. And filtering the secondary fermentation liquor by using a filter to obtain a ferment stock solution. Then sterilizing the filtered ferment stock solution by adopting an ultraviolet lamp, and then filling into a sterile bottle.
7. Pouring fructus Foeniculi, fructus Zanthoxyli, pericarpium Citri Tangerinae, flos Caryophylli and fructus Anisi Stellati into a pan, parching with strong fire for 2-3min, cooling, and grinding into powder with grinding equipment to obtain the spice. Then, selecting rapeseed oil, heating with medium fire, knotting shallot, putting into the pan, taking out after 1-2min, and turning to small fire. Adding 100g of sweet and spicy sauce into a pot, stir-frying for 30-60s with slow fire, then adding garlic and onion (the garlic and the onion are stirred into paste by using stirring equipment before being added), continuously stir-frying for 1-2min, then adding 25g of drinking water into the pot, uniformly stirring, then turning to middle fire for decocting, thermally stewing, decocting for 2-5 min, firstly adding spices into the pot, uniformly stirring, and then adding 40g of tomato sauce into the pot, and uniformly stirring. Continuing decocting for 5-10 minutes, adding appropriate amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings when the pot is thick from thin, adding 5g of oyster sauce, adding 2.5g of aromatic vinegar, adding 2.5g of light soy sauce, turning off the fire, adding 2.5g of monosodium glutamate, and stirring uniformly to obtain the sauce.
8. Adding a proper amount of ferment stock solution and D-sodium erythorbate into the sauce cooled to room temperature, wherein the sauce, the ferment stock solution and the D-sodium erythorbate are mixed according to a mass ratio of 10-12: 0.6-0.8: mixing and blending according to the proportion of 0.005-0.008 to obtain the high-bioassability fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity;
tests are respectively carried out according to the table 1, namely equivalent chrysanthemum is respectively replaced by different medicinal materials with homology of medicine and food, bifidobacteria, fruit and vegetable zymogens, saccharomycetes and acetic acid bacteria are replaced by different intestinal probiotics, other steps are consistent, and the alpha-glucosidase inhibitory activity of bioavailable substances of the enzyme product is measured. As can be seen from table 3, the example 3 treatment had the highest bioavailable α -glucosidase inhibitory activity compared to the other treatments.
Table 3 comparison of bioavailable alpha-glucosidase inhibitory activity of different treatments versus the protocol
Example 4:
1. taking dry chrysanthemum as a raw material, cleaning the surface of the chrysanthemum, carrying out overflowing immersion sterilization in ozone water for 5-15 min, and draining to separate the chrysanthemum into a plurality of chrysanthemum petals.
2. Taking dried dogwood as a raw material, cleaning the skin of the dogwood, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwood.
3. Taking dried longan pulp as a raw material, cleaning the skin of the longan pulp, then carrying out overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the longan pulp into a plurality of small pieces to obtain longan pulp pieces.
4. Mixing water, chrysanthemum, dogwood and longan pulp in a mass ratio of 20:5: 3: 2, then adding 0.2g of bifidobacteria, 0.2g of fruit and vegetable zymogens respectively and 4g of cane sugar respectively, and carrying out anaerobic fermentation in a shaking table for 5 days at the temperature of 30 ℃ to obtain a first fermentation liquid.
5. Adding yeast and acetic acid bacteria 0.2g each into the first fermentation broth, and performing aerobic fermentation in a shaking table at 30 deg.C for 5 days to obtain second fermentation broth.
6. And filtering the secondary fermentation liquor by using a filter to obtain a ferment stock solution. Then sterilizing the filtered ferment stock solution by adopting an ultraviolet lamp, and then filling into a sterile bottle.
7. Pouring fructus Foeniculi, fructus Zanthoxyli, pericarpium Citri Tangerinae, flos Caryophylli and fructus Anisi Stellati into a pan, parching with strong fire for 2-3min, cooling, and grinding into powder with grinding equipment to obtain the spice. Then, selecting rapeseed oil, heating with medium fire, knotting shallot, putting into the pan, taking out after 1-2min, and turning to small fire. Adding 100g of sweet and spicy sauce into a pot, stir-frying for 30-60s with slow fire, then adding garlic and onion (the garlic and the onion are stirred into paste by using stirring equipment before being added), continuously stir-frying for 1-2min, then adding 25g of drinking water into the pot, uniformly stirring, then turning to middle fire for decocting, thermally stewing, decocting for 2-5 min, firstly adding spices into the pot, uniformly stirring, and then adding 40g of tomato sauce into the pot, and uniformly stirring. And (2) after continuously decocting for 5-10 minutes, adding a proper amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings when the pot is thick from thin, uniformly stirring, adding 5g of oyster sauce, adding 2.5g of aromatic vinegar, adding 2.5g of light soy sauce when the seasonings are added, turning off the fire until the pot is thick, adding 2.5g of monosodium glutamate, and uniformly stirring to obtain the sauce.
8. Adding a proper amount of ferment stock solution and D-sodium erythorbate into the sauce cooled to room temperature, wherein the sauce, the ferment stock solution and the D-sodium erythorbate are mixed according to a mass ratio of (8-10: 0.4-0.6): mixing and blending according to the proportion of 0.005-0.008 to obtain the high-bioassability alpha-glucosidase inhibitory activity fermented chrysanthemum cold sauce.
Tests are respectively carried out according to the table 1, namely, the dogwood and the longan pulp are respectively replaced by different medicinal and edible medicinal materials in equal amount, the proportion of bifidobacterium and fruit and vegetable zymocyte is changed, the proportion of saccharomycetes and acetic acid bacteria is changed, other steps are consistent, and the alpha-glucosidase inhibitory activity of bioavailable substances of the enzyme product is measured. As can be seen from table 4, the treatment of example 4 had the highest bioavailable α -glucosidase inhibitory activity compared to the other treatments.
Table 4 comparison of bioavailable alpha-glucosidase inhibitory activity of different treatments versus the protocol
Example 5:
1. taking dry chrysanthemum as a raw material, cleaning the surface of the chrysanthemum, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining.
2. Taking dried dogwood as a raw material, cleaning the skin of the dogwood, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwood.
3. Taking dried longan pulp as a raw material, cleaning the skin of the longan pulp, then carrying out overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the longan pulp into a plurality of small pieces to obtain longan pulp pieces.
4. Mixing water, chrysanthemum, dogwood and longan pulp by mass 20: 7: 3.5: 2.5, then adding 0,2g of bifidobacterium, 0.2g of fruit and vegetable zymocyte and 4g of cane sugar, and carrying out anaerobic fermentation in a shaker for 5 days at the temperature of 30 ℃ to obtain a first fermentation liquid.
5. Adding yeast 0.2g and acetic acid bacteria 0.2g into the first fermentation liquid, and performing aerobic fermentation in a shaking table at 28 deg.C for 5 days to obtain second fermentation liquid.
6. And filtering the secondary fermentation liquor by using a filter to obtain a ferment stock solution. Then sterilizing the filtered ferment stock solution by adopting an ultraviolet lamp, and then filling into a sterile bottle.
7. Pouring fructus Foeniculi, fructus Zanthoxyli, pericarpium Citri Tangerinae, flos Caryophylli and fructus Anisi Stellati into a pan, parching with strong fire for 2-3min, cooling, and grinding into powder with grinding equipment to obtain the spice. Then, selecting rapeseed oil, heating with medium fire, knotting shallot, putting into the pan, taking out after 1-2min, and turning to small fire. Adding 100g of sweet and spicy sauce into a pot, stir-frying for 30-60s with slow fire, then adding garlic and onion (the garlic and the onion are stirred into paste by using stirring equipment before being added), continuously stir-frying for 1-2min, then adding 25g of drinking water into the pot, uniformly stirring, then turning to middle fire for decocting, thermally stewing, decocting for 2-5 min, firstly adding spices into the pot, uniformly stirring, and then adding 40g of tomato sauce into the pot, and uniformly stirring. Continuing decocting for 5-10 minutes, adding appropriate amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings when the pot is thick from thin, adding 5g of oyster sauce, adding 2.5g of aromatic vinegar, adding 2.5g of light soy sauce, turning off the fire, adding 2.5g of monosodium glutamate, and stirring uniformly to obtain the sauce.
8. Adding a proper amount of ferment stock solution and D-sodium erythorbate into the sauce cooled to room temperature, wherein the sauce, the ferment stock solution and the D-sodium erythorbate are mixed according to a mass ratio of 10-12: 0.5-0.7: mixing and blending the components in a ratio of 0.006-0.009 to obtain the high-bioavailability fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity;
tests are respectively carried out according to the table 5, namely, the dogwood and the longan pulp are respectively replaced by different medicinal and edible medicinal materials in equal amount, the proportion of bifidobacterium and fruit and vegetable zymocyte is changed, the proportion of saccharomycetes and acetic acid bacteria is changed, other steps are consistent, and the alpha-glucosidase inhibitory activity of bioavailable substances of the enzyme product is measured. As can be seen from table 5, the treatment of example 5 had the highest bioavailable α -glucosidase inhibitory activity compared to the other treatments.
Table 5 comparison of bioavailable alpha-glucosidase inhibitory activity of different treatments versus the protocol
Example 6:
1. taking dry chrysanthemum as a raw material, cleaning the surface of the chrysanthemum, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining.
2. Taking dried dogwood as a raw material, cleaning the skin of the dogwood, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwood.
3. Taking dried longan pulp as a raw material, cleaning the skin of the longan pulp, then carrying out overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the longan pulp into a plurality of small pieces to obtain longan pulp pieces.
4. Mixing water, chrysanthemum, dogwood and longan pulp according to the mass ratio of 22: 9: 4: 3, mixing the two, adding 0.2g of bifidobacterium, 0.2g of fruit and vegetable zymocyte and 4g of cane sugar, and carrying out anaerobic fermentation in a shaker for 5 days at the temperature of 28 ℃ to obtain first fermentation liquor.
5. Adding yeast 0.2g and acetic acid bacteria 0.2g into the first fermentation liquid, and performing aerobic fermentation in a shaking table at 30 deg.C for 5 days to obtain second fermentation liquid.
6. And filtering the secondary fermentation liquor by using a filter to obtain a ferment stock solution. Then sterilizing the filtered ferment stock solution by adopting an ultraviolet lamp, and then filling into a sterile bottle.
7. Pouring fructus Foeniculi, fructus Zanthoxyli, pericarpium Citri Tangerinae, flos Caryophylli and fructus Anisi Stellati into a pan, parching with strong fire for 2-3min, cooling, and grinding into powder with grinding equipment to obtain the spice. Then, selecting rapeseed oil, heating with medium fire, knotting shallot, putting into the pan, taking out after 1-2min, and turning to small fire. Adding 100g of sweet and spicy sauce into a pot, stir-frying for 30-60s with slow fire, then adding garlic and onion (the garlic and the onion are stirred into paste by using stirring equipment before being added), continuously stir-frying for 1-2min, then adding 25g of drinking water into the pot, uniformly stirring, then turning to middle fire for decocting, thermally stewing, decocting for 2-5 min, firstly adding spices into the pot, uniformly stirring, and then adding 40g of tomato sauce into the pot, and uniformly stirring. Continuing decocting for 5-10 minutes, adding appropriate amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings when the pot is thick from thin, adding 5g of oyster sauce, adding 2.5g of aromatic vinegar, adding 2.5g of light soy sauce, turning off the fire, adding 2.5g of monosodium glutamate, and stirring uniformly to obtain the sauce.
8. Adding a proper amount of ferment stock solution and D-sodium erythorbate into the sauce cooled to room temperature, wherein the sauce, the ferment stock solution and the D-sodium erythorbate are mixed according to a mass ratio of 10-12: 0.6-0.8: mixing and blending according to the proportion of 0.005-0.008 to obtain the high-bioassability fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity;
tests are respectively carried out according to the table 6, namely, the dogwood and the longan pulp are respectively replaced by different medicinal and edible medicinal materials in equal amount, the proportion of bifidobacterium and fruit and vegetable zymocyte is changed, the proportion of saccharomycetes and acetic acid bacteria is changed, other steps are consistent, and the alpha-glucosidase inhibitory activity of bioavailable substances of the enzyme product is measured. As can be seen from table 6, the treatment of example 6 had the highest bioavailable α -glucosidase inhibitory activity compared to the other treatments.
Table 6 comparison of bioavailable alpha-glucosidase inhibitory activity of different treatments versus the protocol
Claims (6)
1. A preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity is characterized by comprising the following steps:
step 1: pretreatment of
1a, taking dry chrysanthemum as a raw material, cleaning, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and dividing the chrysanthemum into a plurality of chrysanthemum petals after draining;
1b, taking dried dogwoods as a raw material, cleaning, then carrying out overflowing type immersion sterilization in ozone water for 5-15 min, and draining to obtain the dogwoods;
1c, taking dry arillus longan as a raw material, cleaning, performing overflowing immersion sterilization in ozone water for 5-15 min, draining, and dividing the arillus longan into a plurality of small pieces to obtain arillus longan pieces;
step 2: preparation of primary enzyme fermentation liquor
Mixing the pretreated chrysanthemum petals, the dogwood, the longan pulp blocks and water, adding bifidobacterium, fruit and vegetable zymogens and a proper amount of cane sugar, and performing anaerobic fermentation to obtain primary ferment fermentation liquor;
and step 3: preparation of secondary enzyme fermentation liquor
Adding saccharomycetes and acetic acid bacteria into the primary enzyme fermentation liquor obtained in the step 2, and performing aerobic fermentation to obtain secondary enzyme fermentation liquor;
and 4, step 4: preparation and Sterilization of enzyme stock solution
Filtering the secondary enzyme fermentation liquor obtained in the step 3 by using a filter to obtain enzyme stock solution; then carrying out ultraviolet sterilization and disinfection on the obtained ferment stock solution, and filling the ferment stock solution into an aseptic bottle;
and 5: cooking of sauce
5a, pouring fennel, pepper, dried orange peel, clove and star anise into a pot, stir-frying for 2-3min with strong fire, taking out and cooling, and grinding into powder by using grinding equipment to obtain the spice;
5b, adding the rapeseed oil into a pot, heating with medium fire, knotting the shallots, putting the shallots into the pot, taking out after 1-2min, and turning to small fire;
5c, adding a proper amount of sweet chilli sauce into the pot, stir-frying for 30-60s with a small fire, then adding garlic and onion, continuously stir-frying for 1-2min, then adding a proper amount of drinking water into the pot, uniformly stirring, then stewing with a medium fire, and thermally stewing; boiling for 2-5 minutes, adding spices into the pot, stirring uniformly, then adding tomato sauce, stirring uniformly, continuing boiling for 5-10 minutes, adding a proper amount of disodium 5 '-inosinate and disodium 5' -ribonucleotide into the pot, stir-frying, adding seasonings and stirring uniformly when the pot is turned from thin to thick, specifically adding oyster sauce, aromatic vinegar and light soy sauce in sequence, turning off the fire and adding monosodium glutamate until the pot is sticky, and stirring uniformly to obtain the sauce;
step 6: blending
And (3) adding a proper amount of enzyme stock solution and D-sodium erythorbate into the seasoning sauce obtained in the step (5) of cooling to room temperature, and uniformly mixing to obtain the fermented chrysanthemum cold and dressed sauce.
2. The method of claim 1, wherein:
in the step 2, the pretreated chrysanthemum petals, the dogwoods, the longan pulp blocks and water are mixed according to a mass ratio of 5-9: 3-4: 2-3: 20-25 of the above-mentioned raw materials.
3. The method of claim 1, wherein:
in the step 2, the mass ratio of the bifidobacteria to the inoculation liquid is 1:10, the mass ratio of the fruit and vegetable zymogens to the inoculation liquid is 1:10, and the mixture is subjected to shake-bed anaerobic fermentation for 5 days at the temperature of 28-30 ℃.
4. The method of claim 1, wherein:
in the step 3, the mass ratio of the saccharomycetes to the inoculation liquid is 1:10, the mass ratio of the acetic acid bacteria to the inoculation liquid is 1:10, and the aerobic fermentation is carried out for 5 days in a shaking table at the temperature of 28-30 ℃.
5. The method of claim 1, wherein:
in the cooking process of the seasoning sauce in the step 5, the mass ratio of the sweet and spicy sauce, the water, the tomato sauce, the oyster sauce, the aromatic vinegar, the light soy sauce and the monosodium glutamate is 20:5:8:1:0.5:0.5: 0.5.
6. The method of claim 1, wherein:
in the step 6, mixing the seasoning sauce, the ferment stock solution and the D-sodium erythorbate in a mass ratio of 8-10: 0.4-0.6: 0.005-0.008, and mixing.
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