CN112690388A - Preparation method of polygonatum sibiricum functional lactobacillus beverage - Google Patents
Preparation method of polygonatum sibiricum functional lactobacillus beverage Download PDFInfo
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of lactic acid beverages, and particularly relates to a preparation method of a polygonatum sibiricum functional lactic acid bacteria beverage, which comprises the following steps: (1) preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying, micronizing, adding water, microwave treating, and concentrating to obtain rhizoma Polygonati slurry; (2) preparing the sheet bamboo powder slurry: taking the pink sheet bamboo, cleaning, slicing, adding water, pulping, and carrying out dynamic ultrahigh pressure microjet treatment to obtain pink sheet bamboo pulp; (3) inoculating a sugar source and lactobacillus helveticus, and fermenting to obtain a first fermentation solution; (4) adding the sheet bamboo pulp into the first fermentation liquid, uniformly stirring, sterilizing, adding yeast, fermenting at low temperature and then fermenting at high temperature to obtain fermentation liquid; (5) centrifuging the fermentation liquid, collecting supernatant, canning, and sterilizing. The method can remove the irritation in the sealwort, eliminate the numb taste of the sealwort and simultaneously improve the anti-aging biological activity of the sealwort.
Description
Technical Field
The invention belongs to the technical field of lactic acid beverages, and particularly relates to a preparation method of a polygonatum sibiricum functional lactic acid bacteria beverage.
Background
Polygonatum sibiricum (scientific name: Polygonatum sibiricum), also known as: rhizoma Polygonati, herba Elsholtziae Pendulifoliae, rhizoma Gynurae Divaricatae, rhizoma Zingiberis recens, and radix Codonopsis Lanceolatae. Rhizoma Polygonati is rhizome of Polygonatum sibiricum Red, Polygonatum kingianum Coll. et Hemsl, Polygonatum cyrtonema hua of Liliaceae. Huang Jing is neutral in nature and sweet in flavor, and enters lung, spleen and kidney meridians. Rhizoma Polygonati has effects of increasing coronary blood flow, regulating blood lipid, lowering blood sugar, resisting aging and enhancing immunity. The crude polysaccharide of rhizoma Polygonati has effects of regulating immunity, protecting chemical hepatic injury, resisting inflammation and virus. In addition, it also has antibacterial, pathogenic microorganism resisting, blood pressure lowering, and hemostatic effects. It is used clinically to treat coronary heart disease, hyperlipemia, diabetes, leukopenia, pulmonary tuberculosis, chronic hepatitis, mental and sleep deficiency, headache, impotence, tinea, etc.
The lactobacillus beverage is one of deep-processed products of rhizoma polygonati, can enrich the application of rhizoma polygonati, and for example, Chinese patent with an authorization publication number of CN105331487B discloses a rhizoma polygonati fermented healthy beverage and a preparation method thereof, wherein the preparation method of the rhizoma polygonati fermented healthy beverage comprises the following steps: the sealwort is prepared by pretreating, leaching, fermenting, clarifying, seasoning, sterilizing and post-cooking fresh sealwort. The polygonatum alcohol fermented healthy beverage is prepared by a fermentation method, has the flavor obviously different from that of the traditional lactic acid fermented beverage, has unique taste and good palatability, is more beneficial to the quick and sufficient absorption of beneficial components in the polygonatum by human bodies, better achieves the aims of tonifying qi and kidney, delaying senility and preventing sub-health, and has better economic benefit and social benefit. But the health care efficacy has no relevant data and tests, and the public does not know how to realize the health care efficacy.
Therefore, it is very necessary to research and develop a preparation method of a polygonatum functional lactic acid bacteria beverage which can remove the irritation in polygonatum, eliminate the numb taste of polygonatum and simultaneously improve the biological activity of polygonatum for enhancing immunity and resisting aging.
Disclosure of Invention
The invention aims to solve the technical problems and provides a preparation method of a polygonatum sibiricum functional lactobacillus beverage, which can remove the irritation in the polygonatum sibiricum, eliminate the numb taste of the polygonatum sibiricum and simultaneously improve the anti-aging biological activity of the polygonatum sibiricum.
The technical scheme of the invention is as follows:
the invention provides a preparation method of a polygonatum functional lactobacillus beverage, which comprises the following steps:
(1) preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 250-350W and 35-45 deg.C to constant weight, micronizing, adding water at a material-to-liquid ratio of 1:45-55(g/ml), microwave treating at 400-500W and 45-55 deg.C for 5-10min, and concentrating the slurry to 20-30% of the original volume (volume obtained by mixing pulverized rhizoma Polygonati and water and performing microwave treatment) to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: cleaning and slicing the sheet bamboo, adding water with the weight 8-12 times of that of the sheet bamboo, pulping, and carrying out dynamic ultrahigh pressure microjet treatment for 30-50min under 110-120MPa to obtain sheet bamboo slurry;
(3) fermenting 6-10 wt% of sugar source and 2-6 wt% of lactobacillus helveticus inoculated into the concentrated rhizoma polygonati extracting solution at 33-36 ℃ for 4-6h to obtain a first fermentation solution;
(4) adding 10-15 wt% of the powder bamboo pulp into the first fermentation liquid, stirring, sterilizing, adding 0.3-0.5 wt% of yeast into the first fermentation liquid, fermenting at 16-20 deg.C for 6-8 hr, and raising temperature to 30-33 deg.C for 2-4 hr to obtain fermentation liquid;
(5) centrifuging the fermentation liquid, collecting supernatant, canning, and sterilizing.
Furthermore, in the step (1) of the invention, the superfine grinding is carried out for 5-9 min. The polygonatum sibiricum is refined by superfine grinding, so that the subsequent extraction is facilitated, and the extraction efficiency is improved.
Further, in the step (2) of the present invention, the temperature during the dynamic ultrahigh pressure microjet treatment is 40 to 50 ℃. The dynamic ultrahigh pressure microjet treatment is controlled within the temperature range, so that the dissolution of the effective components is ensured, and meanwhile, the structure of the effective components cannot be damaged due to overhigh temperature, so that the subsequent fermentation is not influenced.
Further, in the step (2) of the present invention, the dynamic ultrahigh pressure microjet treatment is carried out for 40min under 118 MPa. The powder single bamboo is treated by dynamic ultrahigh pressure microjet, so that the solid-phase particles of the powder single bamboo pulp are reduced, cell walls are broken, the mass transfer rate is increased by the actions of instantaneous shearing, instantaneous pressure reduction, high-speed collision and the like, the separation of effective substance components of the powder single bamboo can be improved, and especially the anti-aging activity of the polygonatum sibiricum functional lactobacillus beverage can be improved.
Further, in the step (3) of the present invention, the sugar source is sucrose or glucose. Because acidic substances are generated through fermentation, the taste of the rhizoma polygonati functional lactobacillus beverage can be improved by adding the sugar source.
Further, in the step (4) of the present invention, fermentation is performed at 18 ℃ for 7 hours during low temperature fermentation. The flavor of the polygonatum sibiricum functional lactobacillus beverage can be well controlled through low-temperature fermentation, particularly, the special irritation and numb taste of fresh polygonatum sibiricum can be favorably neutralized, the green grass taste of the phyllostachys pubescens is eliminated, so that the flavor of the polygonatum sibiricum functional lactobacillus beverage is coordinated, but the fermentation time cannot be too long, if the fermentation time is in the process, the fermentation byproducts are increased, the flavor of the polygonatum sibiricum functional lactobacillus beverage is damaged, and when the polygonatum sibiricum functional lactobacillus beverage is fermented for 7 hours at 18 ℃, the polygonatum sibiricum functional lactobacillus beverage has a better flavor after being fermented for 7 hours.
Further, in the step (4) of the present invention, the fermentation is performed at 32 ℃ for 3 hours during the high temperature fermentation. After low-temperature fermentation, high-temperature fermentation is carried out, so that the taste of the polygonatum functional lactobacillus beverage can be effectively improved, and the fragrance of the polygonatum functional lactobacillus beverage is increased.
Further, in the step (5) of the present invention, the centrifugal separation is performed for 25-35min at a rotation speed of 3000-3500 r/min. A beverage having stable storage property and high transparency can be obtained by centrifugation, insoluble substances are separated, and the beverage is stored without separation and precipitation.
Due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, the polygonatum sibiricum functional lactobacillus beverage with high anti-aging biological activity can be obtained by mixing and fermenting the polygonatum sibiricum slurry subjected to microwave treatment after microwave drying and the pink single bamboo slurry subjected to dynamic ultrahigh pressure microjet treatment, the inherent irritant taste and the numb taste of fresh polygonatum sibiricum and the unique green grass taste of pink single bamboo can be neutralized, and the polygonatum sibiricum functional lactobacillus beverage with harmonious flavor and good taste can be obtained by mixing the polygonatum sibiricum slurry and the pink single bamboo slurry.
2. In the method, the polygonatum is fermented by lactobacillus helveticus firstly during fermentation, and then the sheet bamboo pulp and the yeast are added for low-temperature fermentation and then relatively high-temperature fermentation, so that the taste of the polygonatum functional lactobacillus beverage and the anti-aging biological activity can be improved.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 300W and 40 deg.C to constant weight, micronizing for 7min, adding water at a material-to-liquid ratio of 1:50, microwave treating at 450W and 50 deg.C for 8min, and concentrating to 25% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: removing leaves of fresh Musa silvestris, slicing, adding 10 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 115MPa and 45 deg.C for 40min to obtain Musa silvestris slurry;
(3) fermenting 8 wt% of glucose and 4 wt% of lactobacillus helveticus inoculated into the concentrated rhizoma polygonati extracting solution at 35 ℃ for 5 hours to obtain a first fermentation solution;
(4) adding 13 wt% of the pink bamboo juice into the first fermentation liquid, uniformly stirring, sterilizing, adding 0.4 wt% of yeast into the first fermentation liquid, fermenting at 18 ℃ for 7h, and then raising the temperature to 32 ℃ for fermenting for 3h to obtain fermentation liquid;
(5) centrifuging the fermentation broth at 3500r/min for 30min, collecting supernatant, canning, and pasteurizing.
The beverage prepared by the method has uniform color, sour and sweet taste, milk flavor, no irritation and no numb taste, and has no precipitation phenomenon after being placed at 25 deg.C for 3 months.
Example 2
(1) Preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 350W and 35 deg.C to constant weight, micronizing for 9min, adding water at a material-to-liquid ratio of 1:55, microwave treating at 500W and 55 deg.C for 5min, and concentrating to 20% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: removing leaves of fresh Musa silvestris, cleaning, slicing, adding 8 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 120MPa and 40 deg.C for 30min to obtain Musa silvestris pulp;
(3) fermenting 10 wt% of glucose and 2 wt% of lactobacillus helveticus inoculated into the concentrated rhizoma polygonati extracting solution at 36 ℃ for 4h to obtain a first fermentation solution;
(4) adding 15 wt% of the powder bamboo pulp into the first fermentation liquid, stirring uniformly, sterilizing, adding 0.3 wt% of yeast into the first fermentation liquid, fermenting at 20 ℃ for 6h, and then raising the temperature to 33 ℃ for fermenting for 2h to obtain fermentation liquid;
(5) centrifuging the fermentation broth at 3500r/min for 25min, canning, and pasteurizing.
The beverage prepared by the method has uniform color, sour and sweet taste, milk flavor, no irritation and no numb taste, and has no precipitation phenomenon after being placed at 25 deg.C for 3 months.
Example 3
(1) Preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 250W and 45 deg.C to constant weight, micronizing for 5min, adding water at a material-to-liquid ratio of 1:45, microwave treating at 400W and 45 deg.C for 10min, and concentrating to 30% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: removing leaves of fresh Musa silvestris, cleaning, slicing, adding 8 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 110MPa and 50 deg.C for 50min to obtain Musa silvestris pulp;
(3) fermenting 6 wt% of sucrose and 6 wt% of lactobacillus helveticus inoculated into the concentrated rhizoma polygonati extracting solution at 33 ℃ for 6h to obtain a first fermentation solution;
(4) adding 10 wt% of the powder bamboo pulp into the first fermentation liquid, stirring uniformly, sterilizing, adding 0.5 wt% of yeast into the first fermentation liquid, fermenting at 16 ℃ for 8h, and raising the temperature to 30 ℃ for fermenting for 4h to obtain fermentation liquid;
(5) centrifuging the fermentation broth at 3000r/min for 35min, collecting supernatant, canning, and pasteurizing.
The beverage prepared by the method has uniform color, sour and sweet taste, milk flavor, no irritation and no numb taste, and has no precipitation phenomenon after being placed at 25 deg.C for 3 months.
Comparative example 1
The difference from example 1 is: dynamic ultrahigh pressure micro-jet treatment is carried out for 40min under 105 MPa. The rest of the procedure was the same as in example 1.
The beverage prepared by the above method has stimulating and astringent effects.
Comparative example 2
The difference from example 1 is: dynamic ultrahigh pressure micro-jet treatment is carried out for 40min under 125 MPa. The rest of the procedure was the same as in example 1.
The beverage prepared by the above method has stimulating and astringent effects.
Comparative example 3
The difference from example 1 is: preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 300W and 40 deg.C to constant weight, micronizing for 7min, adding water at a material-to-liquid ratio of 1:50, leaching for 24h, and concentrating to 25% of original volume to obtain rhizoma Polygonati slurry. The rest of the procedure was the same as in example 1.
The beverage prepared by the above method has stimulating and astringent effects.
Comparative example 4
The difference from example 1 is: microwave treatment at 450W and 60 deg.C for 8 min. The rest of the procedure was the same as in example 1.
The beverage prepared by the above method has stimulating and astringent effects.
Comparative example 5
The difference from example 1 is: microwave treatment at 450W and 40 deg.C for 8 min. The rest of the procedure was the same as in example 1.
The beverage prepared by the above method has stimulating and astringent effects.
Comparative example 6
The difference from example 1 is: the step (2) is as follows: preparing lophatherum gracile slurry: cleaning fresh herba Lophatheri, adding 8 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 120MPa and 40 deg.C for 30min to obtain herba Lophatheri slurry. The remaining procedure was as in example 1.
The beverage prepared by the above method has pungent and bitter taste, green grass flavor, and precipitate after standing at 25 deg.C for 3 months.
Comparative example 7
The difference from example 1 is: the lactobacillus helveticus was replaced with lactobacillus bulgaricus. The remaining procedure was as in example 1.
The beverage prepared by the method has pungent, bitter and astringent taste, and obvious foreign flavor, and can be layered after standing at 5 deg.C for 3 months.
Comparative example 8
The difference from example 1 is: the yeast is replaced by streptococcus thermophilus. The remaining procedure was as in example 1.
The beverage prepared by the method has pungent, bitter and astringent taste, and obvious foreign flavor, and can be layered after standing at 5 deg.C for 3 months.
Comparative example 9
(1) Preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 300W and 40 deg.C to constant weight, micronizing for 7min, adding water at a material-to-liquid ratio of 1:50, microwave treating at 450W and 50 deg.C for 8min, and concentrating to 25% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: removing leaves of fresh Musa silvestris, slicing, adding 10 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 115MPa and 45 deg.C for 40min to obtain Musa silvestris slurry;
(3) fermenting 8 wt% of glucose and 4 wt% of yeast inoculated into the concentrated rhizoma polygonati extract at 35 ℃ for 5h to obtain a first fermentation solution;
(4) adding 13 wt% of the powder bamboo pulp into the first fermentation liquid, stirring uniformly, sterilizing, adding 0.4 wt% of the first fermentation liquid of lactobacillus helveticus, fermenting at 18 ℃ for 7h, and raising the temperature to 32 ℃ for fermenting for 3h to obtain fermentation liquid;
(5) centrifuging the fermentation broth at 3500r/min for 30min, collecting supernatant, canning, and pasteurizing.
The beverage prepared by the method has pungent, bitter and astringent taste, and obvious foreign flavor, and can be layered after standing at 5 deg.C for 3 months.
Comparative example 10
The difference from example 1 is: and (4) adding 13 wt% of the pink bamboo pulp into the first fermentation liquid, uniformly stirring, sterilizing, adding 0.4 wt% of yeast into the first fermentation liquid, fermenting at 32 ℃ for 3h, and cooling to 18 ℃ for 7h to obtain the fermentation liquid. The remaining procedure was as in example 1.
The beverage prepared by the above method has pungent and bitter taste, and is very sour, and can be layered after standing at 5 deg.C for 3 months.
Comparative example 11
(1) Preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 300W and 40 deg.C to constant weight, micronizing for 7min, adding water at a material-to-liquid ratio of 1:50, microwave treating at 450W and 50 deg.C for 8min, and concentrating to 25% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: removing leaves of fresh Musa silvestris, slicing, adding 10 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 115MPa and 45 deg.C for 40min to obtain Musa silvestris slurry;
(3) uniformly stirring 8 wt% of glucose, 4 wt% of lactobacillus helveticus, 0.4 wt% of yeast and 13 wt% of pink bamboo pulp which are inoculated into the concentrated rhizoma polygonati extracting solution, and fermenting for 15 hours at 35 ℃ to obtain fermentation liquor;
(4) centrifuging the fermentation broth at 3500r/min for 30min, collecting supernatant, canning, and pasteurizing.
The beverage prepared by the above method has pungent, bitter and astringent feeling, sour gas, and delamination after standing at 5 deg.C for 3 months.
Comparative example 12
(1) Preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 300W and 40 deg.C to constant weight, micronizing for 7min, adding water at a material-to-liquid ratio of 1:50, microwave treating at 450W and 50 deg.C for 8min, and concentrating to 25% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: removing leaves of fresh Musa silvestris, slicing, adding 10 times of water, pulping, and performing dynamic ultrahigh pressure microjet treatment at 115MPa and 45 deg.C for 40min to obtain Musa silvestris slurry;
(3) fermenting 8 wt% of glucose, 13 wt% of sheet bamboo pulp and 4 wt% of lactobacillus helveticus which are inoculated into the concentrated rhizoma polygonati extracting solution at 35 ℃ for 5 hours to obtain a first fermentation solution;
(4) adding yeast 0.4 wt% of the first fermentation solution into the first fermentation solution, fermenting at 18 deg.C for 7h, and then heating to 32 deg.C for 3h to obtain fermentation solution;
(5) centrifuging the fermentation broth at 3500r/min for 30min, collecting supernatant, canning, and pasteurizing.
The beverage prepared by the above method has pungent, bitter and astringent taste, and green grass taste, and precipitates after standing at 5 deg.C for 3 months.
The Lactobacillus helveticus strains used in the above examples and comparative examples were specified to have an effective strain content of 2X 1010cfu/g, the effective strain content of the yeast is 1011cfu/g, useThe rhizoma Polygonati is Polygonatum kingianum produced by Pu' er tea in Yunnan province.
The parts not mentioned in the above examples and comparative examples were prepared according to the prior art.
Test example 1: the rhizoma polygonati functional lactobacillus beverage prepared by the method has anti-aging effect
1. Test animal, drug and kit
Healthy Wistar rats with the weight of 200 +/-10 g and unlimited sexes are selected and provided by the Experimental animals center of Guangxi medical university, the SOD kit is a product of Shanghai Haisheng practical company Limited, the MDA detection kit is a product of Shanghai enzyme-linked biotechnology Limited, the GSH-Px kit is a product of Shanghai Haisheng biological technology Limited, and the D-galactose is a product of Sigma.
2. Grouping tests:
control group: injecting physiological saline into the neck and back of each rat at a dose of 30ml/kg body weight per day;
model group: injecting D-galactose 100mg/kg at the neck and back of each group of rats subcutaneously for one time/D, and injecting the D-galactose for 42D continuously to construct a rat aging model, and simultaneously, infusing the rats with stomach physiological saline at a dose of 30mL/kg per day;
low dose group: injecting D-galactose 100mg/kg and l times/D subcutaneously at the neck and back of each group of rats for 42D continuously to construct a rat aging model, simultaneously, administering 10ml of the rhizoma polygonati functional lactic acid bacteria beverage prepared by the method of the embodiment 1 to each group of mice according to the standard of every 1kg of body weight, adding distilled water to 30ml, and intragastrically infusing the mice according to 30 ml/kg/D;
the medium dose group: injecting D-galactose 100mg/kg and l times/D subcutaneously at the neck and back of each group of rats for 42D continuously to construct a rat aging model, simultaneously, administering the sealwort functional lactobacillus beverage prepared by the method of the embodiment 1 to each group of rats according to the standard of 20ml of the mouse per 1kg of body weight, adding distilled water to 30ml, and perfusing the mice according to 30 ml/kg/D;
high dose group: injecting D-galactose 100mg/kg and l times/D into neck and back of each group of rats for 42D continuously to construct a rat aging model, and simultaneously performing intragastric administration on the rhizoma polygonati functional lactic acid bacteria beverage of example 1 to the rats according to the dose of 30mL/kg per day in each group;
comparative examples 1-12 groups: injecting D-galactose 100mg/kg at the neck and back of each group of rats for one time/D subcutaneously and injecting the D-galactose for 42D continuously to construct a rat aging model, and meanwhile, intragastrically infusing the rats with the corresponding rhizoma polygonati functional lactobacillus beverage of each group according to the dose of 30mL/kg per day for each group;
each group of 10 rats was given grain at 0.3g/d, the feeding conditions were consistent, the temperature was 25 + -2 deg.C, and the relative humidity was 70%.
3. Serum SOD, MDA and GSH-Px determination
After the last administration for 2h at 42d, blood is taken from venous plexus capillaries behind rat eyeballs, the blood sample is stood and centrifuged at 3500r/min for 10min, and serum is taken to strictly measure according to the instruction of each corresponding kit.
4. LPF determination of brain tissue
Wistar rats are bled, then are dislocated quickly in cervical vertebrae to be killed, brain tissues are dissected out, washed by 4 ℃ physiological saline, then are sucked dry by filter paper, and are frozen and stored at the temperature of minus 20 ℃. During the determination, the brain tissue is homogenized, centrifuged at 3000r/min at 4 ℃ for 10min, and the supernatant is taken for the determination by a fluorescence method.
5. Test results
TABLE 1 variation of serum SOD, MDA, GSH-Px and LPF content in brain tissue of each group of rats
Note: comparison with model groups: p < 0.05, p < 0.01; comparison with blank control:#p＜0.05，##p＜0.01。
as can be seen from table 1, the polygonatum functional lactic acid bacteria beverages of the groups 1 to 3 of the embodiments of the present invention can effectively inhibit the generation of serum MDA and brain tissue LPF, enhance the activity of in vivo SOD and GSH-Px, and have significant anti-aging effects. According to the data of comparative examples 1-2, the dynamic ultrahigh pressure microjet treatment pressure is too large or too small, which is not beneficial to improving the anti-aging activity of the polygonatum functional lactobacillus beverage; according to the data of comparative example 3, the adoption of direct water extraction of fresh rhizoma polygonati is not beneficial to subsequent fermentation and improvement of the anti-aging activity of the rhizoma polygonati functional lactobacillus beverage; from the data of comparative examples 4-5, it can be seen that when the polygonatum sibiricum is treated by microwave, the effective components are not sufficiently separated out when the temperature is too low, and the effective components are damaged when the temperature is too high, which is not beneficial to improving the anti-aging activity of the polygonatum sibiricum functional lactobacillus beverage; according to the data of the comparative example 6, the pink bamboo is replaced by the lophatherum gracile, the compatibility effect with the fresh rhizoma polygonati is not ideal, and the anti-aging activity of the rhizoma polygonati functional lactobacillus beverage cannot be improved; the lactobacillus helveticus is replaced by lactobacillus bulgaricus from the data of the comparative example 7, the fermentation effect is not good, and the anti-aging activity of the obtained polygonatum functional lactobacillus beverage is not obvious; according to the data of the comparative example 8, the anti-aging activity of the sealwort functional lactic acid bacteria beverage obtained by fermenting the yeast with the streptococcus thermophilus is not ideal; from the data of comparative example 9, it can be seen that the polygonatum functional lactic acid bacteria beverage with high anti-aging activity cannot be obtained by firstly adopting yeast fermentation and then adopting lactobacillus helveticus to change the use sequence of the strains; from the data of comparative example 10, it can be seen that, during yeast fermentation, high-temperature fermentation and then low-temperature fermentation can also affect the anti-aging activity of the polygonatum functional lactic acid bacteria beverage; from the data of comparative example 11, it can be seen that the yeast and lactobacillus helveticus are simultaneously put into the beverage for one-time fermentation, the fermentation is not ideal, and the rhizoma polygonati functional lactobacillus beverage with high anti-aging activity cannot be obtained; from the data of comparative example 12, it can be seen that the time of adding the powder bamboo is not right, and the rhizoma polygonati functional lactobacillus beverage with high anti-aging activity cannot be obtained by fermentation. Therefore, the steps of the method provided by the invention act synergistically to obtain the polygonatum functional lactic acid bacteria beverage with high anti-aging activity.
Test example 2: contrast test of rhizoma polygonati functional lactic acid bacteria beverage prepared by the method on throat irritation of rats
1. Test animals and groups
75 male Wistar rats with the weight of 200 +/-10 g are selected to be divided into 15 groups, each group comprises 5 rats, and each group comprises: examples 1-3 groups and comparative examples 1-12 groups.
2. Test method
The rats in each group were raised separately, and water was not deprived of food for 24 hours before the start of the test, and the rats were given the corresponding drinks before the start of the test, and the frequency of scratching the throat was recorded for 10min after drinking water, and statistical analysis was performed, and the results are shown in tables 2 to 5 below.
3. Test results
Table 2 statistics of the number of times of scratching in the throat of rats in examples 1 to 3: (
n＝5)
| Group of | EXAMPLE 1 group | EXAMPLE 2 group | EXAMPLE 3 group |
| Frequency of scratching throat | 0 | 0 | 0 |
As can be seen from Table 2, the functional lactobacillus beverage prepared by the method of the invention has no stimulation to the throat, effectively solves the problem that the rhizoma polygonati cannot be used fresh all the time, and also avoids the problem that the effective components of the rhizoma polygonati are lost due to multiple times of steaming.
TABLE 3 influence of the beverages obtained by different extraction processes on the throat of rats (
n＝5)
Note: the lower case letters in the same column indicate significant differences (P < 0.05).
As can be seen from table 3, when preparing polygonatum sibiricum pulp, the irritation of the beverage is affected by the microwave treatment temperature and the microwave treatment is changed to leaching, and when preparing the sheet bamboo, the irritation of the beverage is affected by the dynamic ultrahigh pressure microjet treatment pressure, and the polygonatum sibiricum pulp and the sheet bamboo pulp which are not prepared by the process of the present invention are not beneficial to subsequent fermentation, i.e., the prepared polygonatum sibiricum functional lactobacillus beverage has irritation, and the irritation of polygonatum sibiricum cannot be eliminated.
TABLE 4 Effect of different raw materials and strains on rat throat
n＝5)
Note: the lower case letters in the same column indicate significant differences (P < 0.05).
From table 4, it can be seen that fermentation raw materials and strains have important influence on whether the irritation of polygonatum kingianum can be eliminated, the irritation of polygonatum kingianum cannot be eliminated by replacing the sheet bamboo with the lophatherum gracile in the comparative example 6, and the sheet bamboo and the polygonatum kingianum are subjected to compatible fermentation, so that the irritation of polygonatum kingianum can be eliminated by the compatibility of the sheet bamboo and the polygonatum kingianum, and the taste of the polygonatum kingianum beverage is improved; comparative example 7, in which lactobacillus helveticus is replaced by lactobacillus bulgaricus for fermentation and comparative example 8, in which yeast is replaced by streptococcus thermophilus for fermentation, the irritation of polygonatum cannot be eliminated due to compatible fermentation of common strains, which indicates that the irritation of polygonatum can be eliminated due to compatible fermentation of lactobacillus helveticus and yeast in the invention.
TABLE 5 Effect of different fermentation processes on rat throat
n＝5)
Note: the lower case letters in the same column indicate significant differences (P < 0.05).
From table 5, it can be seen that the irritation of polygonatum cannot be eliminated in the comparative example 9 group by fermenting with yeast and then fermenting with lactobacillus helveticus, in the comparative example 10 group by fermenting with yeast at high temperature and then fermenting at low temperature, in the comparative example 11 group by direct one-time fermentation, and in the comparative example 12 group by changing the adding time of the phyllostachys edulis, which indicates that the fermentation process plays a key role in eliminating the irritation of polygonatum.
In combination with the above, the raw materials and the preparation process of the invention act synergistically to eliminate the irritation of polygonatum.
Test example 3: safety test of rhizoma polygonati functional lactobacillus beverage prepared by the method
1. Test subjects: the polygonatum sibiricum functional lactobacillus beverage prepared in example 1-3;
2. animal model: 30 guinea pigs of 6 weeks old, weighing 200 ± 10g, were randomly divided into 3 groups, specifically examples 1-3, each group consisting of 10 guinea pigs;
3. the test method comprises the following steps: after the guinea pigs are fasted (without water supply) for 24h, the stomach-feeding rhizoma polygonati functional lactobacillus beverage is infused at 10mlg/kg (rhizoma polygonati functional lactobacillus beverage/weight of the guinea pigs), the guinea pigs are continuously fed for 7 days and 2 times per day, and the guinea pigs are fed with 3g/d of mouse food without water.
4. And (3) test results:
in examples 1 to 3, none of the guinea pigs died, the weight increased 0.8g on average, and no allergic reactions such as agitation, dyspnea, etc. were observed, and no other allergic reactions were observed for one week, which proved that the polygonatum functional lactic acid bacteria beverages prepared in examples 1 to 3 had safety.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (8)
1. A preparation method of a polygonatum functional lactobacillus beverage is characterized by comprising the following steps:
(1) preparing rhizoma polygonati slurry: cleaning fresh rhizoma Polygonati, microwave drying at 250-350W and 35-45 deg.C to constant weight, micronizing, adding water at a material-to-liquid ratio of 1:45-55, microwave treating at 400-500W and 45-55 deg.C for 5-10min, and concentrating to 20-30% of original volume to obtain rhizoma Polygonati slurry;
(2) preparing the sheet bamboo powder slurry: cleaning and slicing the sheet bamboo, adding water with the weight 8-12 times of that of the sheet bamboo, pulping, and carrying out dynamic ultrahigh pressure microjet treatment for 30-50min under 110-120MPa to obtain sheet bamboo slurry;
(3) fermenting 6-10 wt% of sugar source and 2-6 wt% of lactobacillus helveticus inoculated into the concentrated rhizoma polygonati extracting solution at 33-36 ℃ for 4-6h to obtain a first fermentation solution;
(4) adding 10-15 wt% of the powder bamboo pulp into the first fermentation liquid, stirring, sterilizing, adding 0.3-0.5 wt% of yeast into the first fermentation liquid, fermenting at 16-20 deg.C for 6-8 hr, and raising temperature to 30-33 deg.C for 2-4 hr to obtain fermentation liquid;
(5) centrifuging the fermentation liquid, collecting supernatant, canning, and sterilizing.
2. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (1), the superfine grinding is carried out for 5-9 min.
3. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (2), the temperature during the dynamic ultrahigh pressure micro-jet treatment is 40-50 ℃.
4. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (2), dynamic ultrahigh pressure micro-jet treatment is carried out for 40min under 118 MPa.
5. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (3), the sugar source is sucrose or glucose.
6. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (4), fermentation is carried out at 18 ℃ for 7h during low-temperature fermentation.
7. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (4), fermentation is carried out at the temperature of 32 ℃ for 3h during high-temperature fermentation.
8. The method for preparing a polygonatum functional lactic acid bacteria beverage according to claim 1, which is characterized in that: in the step (5), centrifugal separation is carried out for 25-35min at the rotating speed of 3000-3500 r/min.
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