CN114009768B - Daylily probiotic fermented powder, preparation method and fermented daylily solid beverage thereof - Google Patents

Daylily probiotic fermented powder, preparation method and fermented daylily solid beverage thereof Download PDF

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CN114009768B
CN114009768B CN202111380845.4A CN202111380845A CN114009768B CN 114009768 B CN114009768 B CN 114009768B CN 202111380845 A CN202111380845 A CN 202111380845A CN 114009768 B CN114009768 B CN 114009768B
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daylily
day lily
enzymolysis
fermentation
fermented
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CN114009768A (en
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李景明
范卓妍
雷文平
姜文静
贾艺彬
温馨
倪元颖
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China Agricultural University
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China Agricultural University
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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
    • 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
    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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Abstract

The invention relates to day lily probiotics fermented powder, a preparation method and a fermented day lily solid beverage. The daylily probiotic fermented powder is prepared by the following method: squeezing daylily to obtain daylily pulp; then adding a compound enzyme of cellulase and pectase for enzymolysis; after the enzymolysis is finished, inactivating enzyme and centrifuging, and taking supernatant to obtain daylily enzymolysis liquid; in the daylily enzymolysis liquid, the inoculation viable count is not less than 1 multiplied by 10 according to the volume percentage of 3-6 percent 7 Fermenting the CFU/mL lactobacillus plantarum and streptococcus thermophilus to obtain a daylily probiotic fermentation liquor; and freeze-drying the daylily probiotic fermentation liquor to obtain the daylily probiotic. The invention not only fully reserves the functional active ingredients in the day lily, but also fully releases the active substances by the enzymolysis technology and the fermentation of probiotics, thereby remarkably improving the functions of the day lily such as tranquillizing, easing pain, relieving depression, assisting sleep and the like, and also effectively improving the flavor and the edible acceptability of the day lily juice.

Description

Daylily probiotic fermented powder, preparation method and fermented daylily solid beverage thereof
Technical Field
The invention relates to probiotic fermented powder, in particular to daylily probiotic fermented powder, a preparation method and a fermented daylily solid beverage.
Background
Day lily (Hemerocallis citrina) has long planting and diet therapy history in China, has sweet taste, has the effects of calming liver and nourishing blood, detumescence and diuresis, resisting bacteria and diminishing inflammation, soothing the nerves and easing pain, relieving depression, improving sleep and the like according to the description of 'outline of materia Medica', and belongs to vegetables with homology of medicine and food. The daylily has delicious taste and rich nutrition, and belongs to green health-care vegetables which have high protein, low calorific value and rich vitamins and minerals; in addition, according to the research of phytochemistry and pharmacology, the day lily contains effective functional active ingredients such as alkaloid, flavonoid, polyphenol and the like, and the active ingredients are also main ingredients for endowing the day lily with a plurality of nutrition and health care functions. However, the day lily has short flowering period and is easy to rot and deteriorate after harvesting, so the day lily is often stored and eaten in a dry product form, so that important functional active ingredients in the day lily are seriously lost, and the functional value of the day lily is greatly reduced. In addition, the day lily brewing product is mainly day lily dry tea, and is a single drinking mode in a brewing mode, so that the taste and the flavor are poor, and the comfort level in drinking is seriously affected; moreover, the simple soaking mode can not completely release the active ingredients in the day lily. Therefore, the beneficial functional components in the daylily are effectively separated and extracted, and the proper processing mode and auxiliary materials are adopted, so that the requirements on improving the functional value and improving the edible acceptance of the daylily are urgent.
Meanwhile, probiotics are microorganisms beneficial to human health under the condition of proper intake, and the probiotics are symbiotic with intestinal bacteria after entering the intestinal tract, so that the intestinal mucosa immune system can be regulated, and the intestinal mucosa barrier can be maintained; the tissue pathogenic bacteria adsorb and colonize in the intestinal tract, so that the immunity of the human body is improved; substances such as organic acids or enzymes inhibiting the growth of harmful microorganisms are secreted to improve the colonial environment in the intestinal tract. Therefore, the daylily can be fermented by the probiotics, so that the added value and the nutritional functional value of the daylily can be improved, the unique flavor of the daylily juice can be endowed, and the edible acceptance of the daylily juice is obviously improved. However, the probiotic fermented fruit and vegetable products are still mainly in liquid state, so that the preservation and transportation are difficult, and the sterilization treatment is required during normal temperature preservation due to instability and post fermentation in the preservation process, so that the nutrition loss in the fermented products and the loss of the health care function of the active probiotics are caused. Therefore, the day lily product which is safe and effective, remarkably improves the flavor, does not have production dependence, is convenient to carry and has higher health care function is developed, the deep processing problem of day lily after high post-partum is solved to a certain extent, and the development advantage is very great.
Disclosure of Invention
The first aim of the invention is to provide a day lily probiotic fermented powder; the method for preparing the fermented powder comprises the following steps:
1) Squeezing daylily to obtain daylily pulp; then adding a compound enzyme of cellulase and pectase for enzymolysis; after the enzymolysis is finished, inactivating enzyme and centrifuging, and taking supernatant to obtain daylily enzymolysis liquid;
2) In the daylily enzymolysis liquid, the inoculation viable count is not less than 1 multiplied by 10 according to the volume percentage of 3-6 percent 7 Fermenting seed solution of lactobacillus plantarum and streptococcus thermophilus of CFU/mL to obtain daylily probiotics fermentation liquor;
3) And freeze-drying the daylily probiotic fermentation liquor to obtain the daylily probiotic fermentation powder.
Wherein, the enzyme deactivation is carried out by the conventional operation in the field, such as treatment at 95 ℃ for 3-5 min. After enzyme deactivation, cooling to room temperature, centrifuging (8000 rpm,15 min), collecting supernatant to obtain daylily enzymatic hydrolysate, and preserving at 4deg.C for use.
According to the invention, fresh day lily is taken as a raw material, and through cold processing modes such as enzymolysis, probiotic fermentation, vacuum freeze drying, crushing and the like, not only are functional active ingredients in the day lily fully reserved, but also the active substances are fully released by an enzymolysis technology, so that the functions of soothing nerves, easing pain, relieving depression, assisting sleep and the like of the day lily are remarkably improved, and the flavor and edible acceptability of the day lily juice can be effectively improved.
According to the enzymolysis provided by the invention, the compound enzyme of the cellulase and the pectase is selected for enzymolysis, and the cell walls of the daylily are mainly pectin, cellulose and the like, which are entangled and crosslinked with each other, so that the cell walls are difficult to crack. Most of conventional enzymolysis technologies use single enzyme, so that the juice yield of day lily is low and the enzymolysis time is long; the compound enzyme containing cellulase and pectase can selectively degrade the cell wall of day lily, so as to obviously improve the juice yield and promote the dissolution of functional active ingredients such as flavone, polyphenol, polysaccharide and the like in day lily.
The invention provides hairFermenting with viable bacteria number not less than 1×10 7 The CFU/mL seed solution takes lactobacillus plantarum and streptococcus thermophilus as mixed probiotics. The probiotics can smoothly enter human intestinal tracts in a sufficient quantity through mass propagation and colonize, so that the effects of adjusting and improving intestinal flora structures, maintaining ecological balance of the intestinal flora, adjusting organism immune response and the like are realized; compared with unfermented and single-strain fermented, the compound strain fermentation can obviously promote the generation of aldehyde, ketone and ester substances, so that the daylily enzymolysis juice is endowed with more mellow fragrance, and organic acids such as lactic acid, acetic acid and oxalic acid serving as probiotics metabolites can bring more sour, sweet and refreshing taste for the daylily enzymolysis juice, and the flavor of the daylily probiotic fermentation powder is effectively promoted.
The cell wall contains cellulose, pectin and other substances which are mutually crosslinked to form a framework structure and are difficult to crack, and the cell membrane mainly comprises a phospholipid bilayer with weaker mechanical strength, so that the cellulase and pectinase with specific dosage and proportion can effectively release the functional active ingredients in the day lily cells. The conditions involved in the enzymolysis process are optimized, so that the method can be used for obtaining the functional active ingredients from the day lily to the maximum extent.
The preferred composite strain of the invention, lactobacillus plantarum, is one of the important microbiota which exists widely in nature, especially on the plant surface and in intestinal tract, has excellent strong acid, bile salt, high osmotic pressure and other capacities, and has advantages compared with other strains in the aspect of fermenting plant raw materials; streptococcus thermophilus is one of the classical yogurt starter cultures, and has a remarkable ability to rapidly metabolize lactose and amino acids, and the extracellular polysaccharide (Extracellular polysaccharide, EPS) produced by it has antibacterial and antioxidant activity, is beneficial to the health of the host, and stimulates epithelial cell regeneration and the host's immune defence mechanisms. Compared with single-strain fermentation, the composite strain fermentation effectively improves the flavor of the day lily probiotics fermentation powder; the fermentation conditions are optimized, so that the method is suitable for fermentation of daylily enzymolysis, and the quality and the functional activity of the daylily are improved. The invention further provides that in the step 1), the daylily is mixed with water according to the ratio of feed liquid to water of 1:0.8-2 (the mass volume ratio is W: V) for juice extraction, so as to obtain daylily slurry;
in order to protect the color, the daylily preferably further comprises pretreatment, specifically: washing fresh day lily, removing stems, putting the day lily in hot water at 65-70 ℃, scalding for 2-3 min, and draining for standby.
The invention further provides that in the step 1), the enzymolysis specifically comprises: adding the compound enzyme into the daylily pulp according to the mass percentage of 0.1-0.6%, and carrying out enzymolysis for 2-6 h at the temperature of 30-60 ℃;
wherein the compound enzyme is cellulase and pectase with the mass ratio of 1:1-5;
preferably, the mass ratio of the cellulase to the pectase is 1:3-5, and the compound enzyme is added according to the mass percentage of 0.3-0.5%;
preferably, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 3-5 h.
The invention further provides that in the step 2), sugar with the mass volume ratio of 5-8% and sodium carboxymethylcellulose (CMC-Na) with the mass volume ratio of 0.01-0.05% are added into the daylily enzymatic hydrolysate, and after uniform mixing, sterilization is carried out, and fermentation is carried out;
wherein, glucose is added as sugar to provide an initial carbon source for microorganisms; the addition of CMC-Na can improve the stability of the system.
Preferably, the mixing adopts a homogenizing mode, and the homogenizing condition is 20-25 Mpa and 2-3 times.
Wherein the sterilization is performed in a manner conventional in the art; the invention adopts the following modes: sterilizing at 80-95 deg.c for 25-30 min. After sterilization, the mixture is cooled to a temperature close to the fermentation temperature (e.g., 40 to 45 ℃), and then fermentation bacteria are added.
The invention further provides that in the step 2), the ratio of lactobacillus plantarum to streptococcus thermophilus in the seed liquid is 1:0.8-1.2; the ratio is the volume ratio of the seed liquid.
Preferably, the fermentation temperature is 35-40 ℃, and the fermentation time is 72-78 h.
After the fermentation is completed, the daylily enzyme fermentation broth is rapidly cooled to below 10 ℃, and is put into a refrigerator with the temperature of 0-4 ℃ for refrigeration and after-ripening for 20-30 hours, so as to obtain the daylily probiotic fermentation broth. During the refrigerating process, aromatic substances such as diacetyl, acetaldehyde, esters and the like can be further generated, and the flavor of the aromatic substances is improved.
The invention further proposes that in step 3), the freeze drying is specifically: pre-freezing the daylily probiotic fermentation liquor for 3-6 hours at the temperature of-65 to-70 ℃; then vacuum freeze drying treatment is carried out for 24-48 hours to obtain daylily probiotic fermented powder;
wherein, the vacuum freeze drying is carried out by adopting the conventional operation in the field, preferably the pressure is 1 Pa to 5Pa, and the temperature is-50 ℃ to-55 ℃.
Preferably, the method further comprises the step of crushing the daylily probiotic fermented powder under the aseptic condition, and sieving the crushed daylily probiotic fermented powder with a sieve of not less than 40 meshes.
The invention provides a preferable scheme, and the method for preparing the daylily probiotic fermented powder comprises the following steps:
1) Mixing day lily with water according to the ratio of 1:0.8-2, and squeezing to obtain day lily slurry;
2) Adding the compound enzyme into the daylily pulp according to the mass percentage of 0.3-0.5%, and carrying out enzymolysis for 3-5 h at the temperature of 40-50 ℃; after the enzymolysis is finished, inactivating enzyme and centrifuging, and taking supernatant to obtain daylily enzymolysis liquid;
wherein the compound enzyme is cellulase and pectase with the mass ratio of 1:3-5;
3) Adding 5-8% of sugar and 0.01-0.05% of sodium carboxymethyl cellulose into the daylily enzymatic hydrolysate, uniformly mixing, and sterilizing;
4) Adding 3-6vol% of the sterilized daylily enzymolysis liquid, and the viable count is not less than 1×10 7 Fermenting CFU/mL seed solution at 35-40deg.C for 72-78 h to obtain flos Hemerocallis benefitA raw bacteria fermentation broth;
wherein the seed liquid is lactobacillus plantarum and streptococcus thermophilus with the volume ratio of 1:0.8-1.2;
preferably, after fermentation is completed, the daylily enzyme fermentation broth is rapidly cooled to below 10 ℃, and is put into a refrigerator with the temperature of 0-4 ℃ for refrigeration and after-ripening for 20-30 hours, so as to obtain the daylily probiotic fermentation broth;
5) And freeze-drying the daylily probiotic fermentation liquor to obtain the daylily probiotic fermentation powder.
Still another object of the present invention is to provide a fermented daylily solid beverage, comprising the daylily probiotic fermented powder prepared by any one of the above methods.
The fermented yellow flower solid beverage is simultaneously supplemented with functional raw materials such as prebiotics, dietary fibers and the like, so that the health care effect of the product is further improved, and the probiotics are ensured to enter the intestinal tract in a sufficient quantity, so that the functions of promoting intestinal peristalsis, maintaining intestinal microecological balance and the like are fully exerted.
The fermented daylily solid beverage comprises daylily probiotic fermented powder and prebiotics;
preferably, the prebiotic is selected from one or more of xylo-oligosaccharide and galacto-oligosaccharide.
Preferably, the fermented yellow solid beverage further comprises a sweetener, preferably mogrosides.
Preferably, the fermented yellow flower solid beverage further comprises cyclodextrin.
The invention further provides a fermented yellow flower solid beverage, which comprises the following components in parts by weight:
50-80 parts of day lily probiotics fermentation powder, 5-10 parts of cyclodextrin, 2-3 parts of xylo-oligosaccharide, 2-3 parts of galacto-oligosaccharide and 2-3 parts of mogroside.
In actual operation, the day lily probiotics fermented powder is uniformly mixed with cyclodextrin, xylooligosaccharide, galactooligosaccharide and mogroside, weighed and packaged in a sterile way, and the day lily solid beverage is fermented by the probiotics.
The probiotic fermented daylily solid beverage provided by the invention has the advantages of stable quality, convenience in carrying, easiness in storage, simple and quick processing technology, suitability for mass production, capability of providing a basis for the deep processing of daylily and expanding the comprehensive application range of the daylily.
The invention has at least the following advantages:
(1) According to the invention, fresh day lily is taken as a raw material, and active functional ingredients in day lily can be effectively reserved through cold processing modes such as enzymolysis, probiotic fermentation, vacuum freeze drying and crushing, and the active substances are fully released through the enzymolysis mode, so that the functions of soothing nerves, easing pain, relieving depression, improving sleep and the like of day lily can be remarkably improved. Meanwhile, the added value of the day lily can be further improved by fermenting with probiotics, and the flavor and edible acceptability of the day lily juice can be effectively improved; the processing technology of the product is simple, convenient and quick, is suitable for large-scale production, can provide basis for the deep processing of the day lily, and expands the comprehensive application range of the day lily.
(2) The probiotic fermented day lily solid beverage takes probiotic fermented day lily powder as a main material and is reasonably compatible with functional auxiliary materials such as prebiotics, dietary fibers and the like, so that the product is stable in quality, convenient to carry and easy to store, the health care effect of the product can be further improved, and the probiotic can enter the intestinal tract in a sufficient quantity to fully exert the functions of promoting intestinal peristalsis, maintaining intestinal microecological balance and the like.
Drawings
FIG. 1a is a graph showing the comparison effect of enzyme ratios in the enzymolysis process of day lily;
FIG. 1b is a graph showing the comparison of enzymolysis time and effect in the enzymolysis process of day lily;
FIG. 1c is a graph showing the comparison of the enzymolysis temperature during the enzymolysis of day lily;
FIG. 1d is a graph showing the comparison of the total enzyme addition amount of the complex enzyme in the enzymolysis process of day lily;
FIG. 2 is a graph showing the comparison of total phenol content before and after enzymolysis of day lily;
FIG. 3a is a graph showing the change of reducing sugar content during fermentation of daylily enzymatic hydrolysate;
FIG. 3b is a graph showing the change of the viable count of lactic acid bacteria during fermentation of the day lily enzymatic hydrolysate;
FIG. 4a is a diagram showing the change of oxalic acid during fermentation of daylily enzymatic hydrolysate;
FIG. 4b is a graph showing the change of ascorbic acid during fermentation of daylily enzymatic hydrolysate;
FIG. 4c is a graph showing the variation of lactic acid during fermentation of the enzyme solution of day lily;
FIG. 4d is a graph showing the change of acetic acid during fermentation of daylily enzymatic hydrolysate;
FIG. 5a is a graph showing the effect of the enzyme solution of day lily on the total amount of day lily aldehyde fragrance before and after fermentation;
FIG. 5b is a graph showing the effect of the enzyme solution of day lily on the total amount of alcohol fragrance before and after fermentation;
FIG. 5c is a graph showing the effect of the enzyme solution of day lily on the total amount of the yellow acid aroma before and after fermentation;
FIG. 5d is a graph showing the effect of the enzyme solution of day lily on the total amount of day lily ester fragrance before and after fermentation;
FIG. 5e is a graph showing the effect of the enzyme solution of day lily on the total amount of fragrance of day lily ketones before and after fermentation;
FIG. 6 is a graph showing the analysis of the aroma PLS-DA before and after fermentation of the enzyme solution of day lily.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The bacterial species used in the following examples were specifically prepared as follows:
resuscitates lactobacillus plantarum and streptococcus thermophilus in an ultra-clean workbench, firstly, respectively picking a loop of bacteria liquid from a freezing tube into an MRS liquid culture medium, and culturing at 36 ℃ for 24 hours to activate lactobacillus. And then streaking on a MRS solid culture medium plate, culturing for 24 hours at 37 ℃, and picking single bacterial colony to the MRS liquid culture medium for expanding culture of lactobacillus. When colony concentration is > 1×10 7 CFU/mL was used as seed solution.
Example 1
The embodiment provides a preparation method of probiotic day lily fermentation powder, which comprises the following steps:
1) Selecting fresh day lily, cleaning, removing stems, scalding for 2-3 min at 65-70 ℃, draining, and pressing day lily: mixing and squeezing water=1:1 (W: V) to obtain daylily pulp;
2) Preheating daylily pulp to 35-40 ℃, adding 0.4% of compound enzyme by mass percent, placing in a constant-temperature water bath shaking table with the enzymolysis temperature of 50 ℃ for enzymolysis for 3 hours, inactivating enzyme (95 ℃ for 3 minutes), cooling, centrifuging (8000 rpm,15 minutes), collecting supernatant to obtain daylily enzymatic hydrolysate, and preserving at 4 ℃ for later use;
wherein the compound enzyme is cellulase and pectase with a mass ratio of 3:1;
3) Adding glucose with the mass volume ratio of 5-8% and sodium carboxymethylcellulose (W/V) with the mass volume ratio of 0.01-0.05% into the daylily enzymatic hydrolysate, and uniformly mixing; preheating the day lily enzymolysis liquid (60-70 ℃), homogenizing (20-25 Mpa, 2-3 times), sterilizing (80-95 ℃ for 25-30 min), and cooling (40-45 ℃) to obtain the sterile day lily enzymolysis liquid;
4) Adding 6% by volume of the sterilized daylily enzymolysis solution, and the viable count is not less than 1×10 7 Fermenting CFU/mL seed solution at 35-39 ℃ for 72-78 h to obtain day lily probiotics fermentation liquor; rapidly cooling the fermented daylily enzymolysis liquid to below 10 ℃, and putting the daylily enzymolysis liquid into a refrigerator with the temperature of 0-4 ℃ for refrigerating and after-ripening for 24 hours to obtain daylily probiotic fermentation liquid;
wherein the seed liquid is lactobacillus plantarum and streptococcus thermophilus in a volume ratio of 1:1 (V: V).
5) Pre-freezing the obtained day lily fermentation liquor at-65 ℃ for 6 hours, and performing vacuum freeze drying (5 Pa, -50 ℃) treatment for 48 hours after pre-freezing to obtain fermented day lily solids; then crushing under aseptic condition, and sieving with a 40-mesh sieve to obtain daylily probiotic fermented powder;
the powder is yellow, has intense fermentation flavor, and has no odor.
Examples 2 to 7
The embodiment provides a preparation method of probiotic day lily fermentation powder, which is different from embodiment 1 in the addition ratio of cellulase and pectase; 1:0, 5:1, 1:1, 1:3, 1:5, 0:1, respectively.
Examples 8 to 11
The embodiment provides a preparation method of probiotic daylily fermented powder, which is different from embodiment 1 in enzymolysis time; respectively 1h, 2h, 4h and 5h.
Examples 12 to 15
The embodiment provides a preparation method of probiotic daylily fermented powder, which is different from embodiment 1 in enzymolysis temperature; 30 ℃, 40 ℃, 60 ℃ and 70 ℃ respectively.
Examples 16 to 19
The embodiment provides a preparation method of probiotic day lily fermentation powder, which is different from embodiment 1 in that the added mass percentages of the complex enzyme are respectively 0.1%, 0.2%, 0.3% and 0.5%.
Example 20
The embodiment provides a fermented yellow flower solid beverage, which comprises the following components in parts by weight:
example 1 day lily probiotic fermented powder 50 parts, cyclodextrin 10 parts, xylo-oligosaccharide 3 parts, galacto-oligosaccharide 3 parts, and mogroside 3 parts
Example 21
The embodiment provides a fermented yellow flower solid beverage, which comprises the following components in parts by weight:
example 1 day lily probiotic fermented powder 60 parts, cyclodextrin 10 parts, xylo-oligosaccharide 2 parts, galacto-oligosaccharide 2 parts, and mogroside 3 parts
Example 22
The embodiment provides a fermented yellow flower solid beverage, which comprises the following components in parts by weight:
example 1 day lily probiotic fermented powder 80 parts, cyclodextrin 5 parts, xylo-oligosaccharide 2 parts, galacto-oligosaccharide 2 parts, and mogroside 2 parts
Comparative example 1
The comparative example provides a preparation method of probiotic daylily fermented powder, which is different from example 1 in that lactobacillus plantarum and streptococcus thermophilus complex bacteria are replaced by lactobacillus plantarum.
Comparative example 2
The comparative example provides a preparation method of probiotic daylily fermented powder, which is different from example 1 in that lactobacillus plantarum and streptococcus thermophilus compound bacteria are replaced by streptococcus thermophilus, and the difference of seed solution is that.
Test example 1
The experimental results of examples 1 to 19 were compared, and the juice yield of daylily enzymatic hydrolysis was compared.
1. FIG. 1a is a graph showing the comparative effect of enzyme ratios (cellulase: pectase), specifically, examples 1 and examples 2 to 7; FIG. 1b is a graph showing the comparison effect of enzymolysis time, specifically, comparing example 1 with examples 8 to 11; FIG. 1c is a graph showing the comparison effect of the enzymolysis temperature, specifically, the comparison between the examples 1 and 12-15; FIG. 1d is a graph showing the comparison effect of the total enzyme amount of the complex enzyme, specifically, the comparison between example 1 and examples 16 to 19.
As shown in fig. 1a to 1d, when the mass ratio of the cellulase to the pectase is 3:1, the enzymolysis time is 3h, the enzymolysis temperature is 50 ℃, and the addition amount of the complex enzyme is 0.4%; the enzymolysis juice yield of the day lily has better effect.
2. The 3 factors which have the most obvious influence on the juice yield of the yellow flowers are selected by using the center combination experimental design of Box-Benhnken, the enzymolysis time, the enzymolysis temperature and the total enzyme adding amount, and the optimized experimental design is carried out by using a response surface analysis method with the level of 3 factors and 3, as shown in table 1.
TABLE 1 response surface test factor level
Three main enzymolysis parameters were further optimized using Box-Behnken experimental design and response surface analysis method (RSM). The experimental results and regression model analysis of variance are shown in tables 2 and 3, respectively.
TABLE 2 Box-Behnken experimental design results
TABLE 3 regression model analysis of variance
Variance source Sum of squares Degree of freedom Mean square F value P value
Total model 71.97 9 8 37.62 <0.0001
Dosage of enzyme A 35.91 1 35.91 168.95 <0.0001
B enzymolysis temperature 0.62 1 0.62 2.9 0.1325
Total amount of enzyme added 4.13 1 4.13 19.44 0.0031
AB 9.27 1 9.27 43.62 0.0003
AC 2.46 1 2.46 11.6 0.0114
BC 0.003 1 0.003 0.014 0.9084
A 2 9.66 1 9.66 45.47 0.0003
B 2 3.82 1 3.82 17.97 0.0038
C 2 6.32 1 6.32 29.73 0.001
Residual error 1.49 7 0.21
Missing items 1.22 3 0.41 5.97 0.0586
Sum total 73.45 16 / / /
According to the Design-expert.V 8.0.6.1 software, the optimal enzymolysis condition is that the enzymolysis is carried out for 3 hours at 40 ℃, the total enzyme addition amount is 0.46%, the juice yield is estimated to be 78.84%, three verification experiments are carried out on the model, the actual juice yield is 78.97% (example 1) and is close to the theoretical value, and therefore the model can be judged to be capable of predicting the yellow flower enzymolysis juice yield better. Therefore, the enzymolysis temperature is 50 ℃, the enzymolysis time is 3 hours, the total enzyme adding amount of the compound enzyme is 0.4%, wherein the cellulase is: pectase = 3:1.
Test example 2
Detecting total phenols by the yellow flower enzymatic hydrolysate obtained in step 2) of example 1
(1) Extraction of polyphenol from yellow flower enzymatic hydrolysate
Taking 1g of freeze-dried powder of the yellow flower enzymatic hydrolysate, extracting with ice water bath for 30min, centrifuging (8000 rpm,15min,4 ℃) to collect supernatant, adding 20mL of 70% methanol into the lower precipitate, extracting with ice water bath for 30min, centrifuging (8000 rpm,15min,4 ℃) to collect supernatant, extracting the precipitate again, merging the three centrifugated supernatants, and performing rotary evaporation to obtain the solid with the volume of 70% methanol reaching 25mL. Extraction was performed in triplicate.
(2) Detection of total phenols in daylily enzymatic hydrolysate
Fu Lin Fenfa is used for detecting total phenols in the yellow flower enzymatic hydrolysate.
Accurately weighing 0.5000g of gallic acid in a beaker, dissolving with ethanol, fixing the volume to a 100 mL volumetric flask, respectively taking solutions with different volumes in a test tube with a stopper, and fixing the volume to 10mL with ethanol. Respectively taking 0.1mL of standard solution or sample in a colorimetric tube with a plug, sequentially adding distilled water to 6 mL, adding 0.5mL of Fu Lin Fen reagent, oscillating, standing for 5min, and adding 20% Na 2 CO 3 The solution was fixed to 10mL with distilled water, shaken well, allowed to stand in the dark for 2h, and the absorbance measured at 765 nm. The total phenol standard curve takes the concentration of gallic acid as the abscissa, the absorbance value as the ordinate, the standard curve equation is y=0.001x+0.0219, R 2 ＝0.9992。
The change of total phenols before and after enzymolysis of day lily is shown in figure 2, the total phenol content in day lily juice after enzymolysis is obviously higher than that in day lily juice without enzymolysis, and the total phenol content after enzymolysis is about 1.3 times that before enzymolysis, with obvious difference (p < 0.05).
(3) Analysis of monomer polyphenol in enzymolysis liquid
The extract in (1) is filtered through a 0.22 mu m filter membrane, and the polyphenols in the sample are detected by using an Agilent 1260-6460 high performance liquid chromatograph-triple quadrupole mass spectrometer, and the model of a chromatographic column is Agilent precursor 120 EC-C18 (3X 100mm,2.7 mu m). Qualitative and quantitative determination is carried out by mass spectrum information, retention time and standard curve of the standard sample in the multi-reaction detection MRM mode.
As can be seen from Table 4, 17 kinds of polyphenols were detected, wherein 12 kinds of polyphenols were increased after enzymolysis, and the treatment of the yellow flower juice with cellulase and pectase in combination with the change of total phenols was analyzed to increase the dissolution rate of phenols and enhance the in vitro antioxidant activity of the yellow flower juice. Chlorogenic acid is 16.05mg/kg before enzymolysis of the compound with highest content in the detected phenolic acid, and the content of the chlorogenic acid can reach 10.80mg/kg after enzymolysis. Chlorogenic acid is a phenolic acid substance synthesized by caffeic acid and quinic acid, and has various physiological activities such as antioxidation, anticancer, bacteriostasis, etc. Among 14 flavonoids detected in total, the contents of isoquercetin, kaempferol-3-O glucoside, myricetin, douglas fir extract, quercetin, hesperetin, naringenin and myricetin are obviously increased (p is less than 0.05) after enzymolysis.
TABLE 4 variation of polyphenol content before and after enzymolysis of yellow flower juice (μg/L)
Test example 3
Comparing the obtained daylily probiotic fermented liquid in step 4) of example 1 with those of comparative examples 1-2
1. Reducing sugar of daylily probiotic fermentation liquor and detection of viable count
In the fermentation process, indexes such as reducing sugar, viable bacteria number and the like of the fermentation liquid are sampled and detected at 0, 4, 8, 12, 24, 36, 48, 60 and 72 hours respectively. Detection of reducing sugar in the yellow flower enzymatic hydrolysate refers to national standard GB 5009.7-2016 determination of reducing sugar in food safety national standard food; the detection of the number of living bacteria refers to national standard of food safety, food microbiology inspection of national standard of food safety, GB 4789.35-2016; the detection of the organic acid refers to national standard of food safety, GB 5009.157-2016, determination of the organic acid.
As can be seen from the change of reducing sugar in the fermentation process of the yellow flower enzymatic hydrolysate in FIG. 3a, the single lactobacillus plantarum, streptococcus thermophilus and the 1:1 complex of the two strains have no great difference in the reducing sugar utilization capacity. The reducing sugar content in the yellow flower enzymatic hydrolysate fermented by the three inoculation modes is rapidly reduced within 24h, the reducing sugar is basically consumed by 24 hours, the fermentation is completed, and the fermentation time is determined to be 24 hours.
As can be seen from FIG. 3b, the lactic acid bacteria quickly enter the logarithmic phase after being inoculated into the yellow flower enzymatic hydrolysate, and the lactic acid bacteria in the yellow flower enzymatic hydrolysate have rich sugar and other nutrient contents in the first 12 hours of fermentation, so that the bacterial reproduction is facilitated, and the number of viable bacteria in the three inoculation modes is exponentially increased. Wherein the viable count of Streptococcus thermophilus is lower in the first 36 hours of fermentation compared with the first two fermentation modes, and the Streptococcus thermophilus starts to grow slowly after 48 hours. The viable count of the lactobacillus plantarum is highest in three fermentation modes within 36h, and the viable count of the two lactobacillus compound fermentation modes reaches the highest in 24h.
2. Detection of organic acid in fermentation process of daylily enzymatic hydrolysate
During the fermentation, samples are taken at 0, 4, 8, 12, 24, 36, 48, 60 and 72 hours respectively, and reference is made to national standard for food organic acid determination of national food safety, GB 5009.157-2016.
The lactobacillus can consume nutrient substances in the lactobacillus to produce organic acid metabolites such as lactic acid and the like as the enzymolysis liquid when fermenting the yellow flower enzymolysis liquid, so that the lactobacillus has unique flavor, and can inhibit the growth of harmful microorganisms in the juice. Thus, the organic acid generated during the lactic acid fermentation of yellow flowers was tested, and the organic acid standard curve is shown in Table 5.
TABLE 5 Linear Range and equation for organic acids
As can be seen from FIG. 4a, the total oxalic acid content of the yellow flower enzymatic hydrolysate tends to rise and then fall during the fermentation, from 34mg/L initially to 46.10mg/L after 72 hours of fermentation. The oxalic acid content reaches the highest value of 51.21mg/L when fermenting for 50 h.
As can be seen from FIG. 4b, the ascorbic acid content tends to decrease during the whole fermentation, the highest ascorbic acid content is 64.62mg/L when not fermented, the earlier stage of fermentation is rapidly reduced, the fermentation time is up to 48h, the ascorbic acid content has been reduced to 1.38mg/L, and the ascorbic acid content is only 0.64mg/L when 72 h. The reason for the reduction of the ascorbic acid content may be that lactic acid is continuously produced by lactic acid bacteria during fermentation, the pH value is lowered, and the ascorbic acid is decomposed under the influence of the pH change, so that the ascorbic acid content is gradually reduced during fermentation of the yellow flower enzymatic hydrolysate.
Lactic acid is the main organic acid produced by lactic acid fermentation of yellow flower enzymatic hydrolysate, the initial concentration is 762.81mg/L, and as can be seen from fig. 4b, a large amount of lactic acid is accumulated in the enzymatic hydrolysate in the initial period of fermentation until the rising rate of the lactic acid begins to slow down after 40 hours of fermentation, the lactic acid reaches stability after 60 hours, the highest content value can reach 18628.03mg/L, and the lactic acid is obviously increased compared with the lactic acid before fermentation.
As shown in FIG. 4c, the content of acetic acid in the enzymolysis liquid before fermentation is lower, the initial concentration is 14.45mg/L, and the content of acetic acid gradually increases along with the extension of fermentation time, the rapid increase of the content of acetic acid in the early period of fermentation of 0-8 h can be seen, the increase of the content of acetic acid in 12-48h is slower, and the highest concentration of acetic acid can be 550.34mg/L. Proper amounts of acetic acid impart a pleasant flavor to the juice, but too high an amount of acetic acid imparts a spoilage taste to the juice, so fermentation time should be strictly controlled.
As can be seen from FIG. 4d, the change of the succinic acid content in the fermentation process shows a trend of increasing and then decreasing, the content is 53.60mg/L at the maximum at 24 hours of fermentation, and the lactic acid bacteria synthesize organic acids such as succinic acid and lactic acid in the tricarboxylic acid cycle (TGA) process, so that the sour taste of the juice is directly influenced. The succinic acid content began to decrease after 24 hours, and to 20.92mg/L by 72 hours of fermentation, probably due to gradual decomposition of succinic acid in the latter stages of fermentation.
Test example 4
Analysis of aroma Components before and after fermentation of the daylily enzymatic hydrolysate provided in example 1
(1) Sample pretreatment
5mL of a sample to be detected, 10 mu L of 4-methyl-2-amyl alcohol (0.522 g/L) dissolved in ethanol, 2g of NaCl and a magnetic stirrer are added into a 15mL glass sample bottle, an extraction head which is aged for 1h at a gas phase sample inlet is inserted into the headspace of the sample bottle in advance, the extraction head is pulled out from the sample bottle and inserted into a GC-MS sample inlet after headspace extraction under the condition of magnetic stirring, and each sample is repeated three times in parallel.
(2) GC-MS technical conditions
Agilent model 7890B gas chromatography was used to carry an Agilent model 5977B mass spectrum. The column used was an INNOWAX (60 mm. Times.0.25 μm) capillary column. The sample injection mode is solid phase microextraction manual non-split sample injection, the carrier gas is He, and the flow rate is 1mL/min; the ion source is EI source, the ionization energy is 70eV, and the full ion scanning mode is adopted.
(3) Qualitative and quantitative analysis
Qualitative is mainly the retrieval of each substance from NIST 17 mass spectrum database, matching degree and retention time in gas chromatography-mass spectrometry. The content of aroma substances in each sample was calculated according to the following formula, and the average value of the 3 detection results was taken as the final result.
(4) Calculation of ROAV value
The ROAV value is also called relative fragrance activity value, and the calculation formula is:
wherein: OAV is the odor activity value of each volatile ingredient, C represents the mass concentration of the substance (μg/L), and T represents the sensory threshold (μg/L).
(5) Results and analysis
(1) Fragrance composition of lactic acid fermentation yellow flower enzymatic hydrolysate
The aroma substance detection method of the daylily enzymatic hydrolysate uses GC-MS combined with headspace Solid Phase Microextraction (SPME) to extract and concentrate or enrich volatile compounds from a sample matrix.
Fig. 5 reflects the variation of the total amount of each type of aroma before and after lactic acid fermentation, and in general, the aroma before and after fermentation are significantly different, and most of the aroma contents show an increasing trend after fermentation. The partial aroma substances have obvious differences due to different fermentation strains.
Aldehydes: the aldehydes mainly provide plant and malt baking flavors to the juice. 10 kinds of aldehydes are detected before and after the fermentation of the yellow flowers, the aldehydes generated by the fermentation of the compound strains are the most, and the differences among other fermentation liquids are obvious. Wherein 2-methyl-2-butenal is used as main material before and after fermentation to provide green plant fragrance for fruit juice. In addition, the aroma before fermentation is mainly 3-methyl butyraldehyde, and the aroma of malt is presented.
Alcohols: the alcohols mainly provide the fruit juice with floral, fruit and vegetable flavors. As can be seen from FIG. 5 (b), the composite strain fermentation broth has the highest alcohol content and the juice has the lowest alcohol concentration before fermentation. 1-pentanol and 1-hexanol are alcohol substances with little change in content before and after fermentation, providing pleasant fruit flavor. The content of alcohols such as acetyl methyl methanol, alpha-terpineol, left menthol, benzyl alcohol, phenethyl alcohol and the like which are pleasant in the frankincense and the flower and fruit fragrance is obviously increased after fermentation. The content of the 2-hepten-1-ol and the 1-octene-3-ol in the aroma substances before fermentation is high, and the aroma substances mainly show pungency, plastic taste and earthy taste, and the content is obviously reduced after fermentation, which indicates that the content of bad flavor in the yellow flower juice can be reduced by lactic acid fermentation.
Acids: the acids are aroma components with the largest difference between the contents before and after fermentation, and the contents of other 7 acids are obviously increased after fermentation except 2-methyl-3-hydroxy propionic acid. The volatile acid substances bring sour taste and olibanum to the yellow flower juice and contribute to the fragrance richness of the juice.
Esters: 10 kinds of ester substances are detected before and after fermentation, 4 kinds of ester substances are detected before fermentation, the kinds of the ester substances after fermentation are obviously increased, and the content of the ester aroma substances generated by the composite lactic acid fermentation is highest. Brings pleasant fruit flavor and olibanum to the fermentation broth.
Ketones: the ketone compounds impart the flavor, aroma and sweetness to the juice. The aroma concentration of the ketone substances generated by the composite lactic acid fermentation is highest, and the ketone substances have obvious differences with other samples. The 1-octen-3-one before fermentation showed metallic taste, and the volatile component content was significantly reduced after fermentation, indicating that lactic acid fermentation reduced the undesirable content of yellow flower juice. The content of 2, 3-butanedione and diisobutylketone, which are pleasant ingredients of mastic and fruit, is increased.
From the change of the volatile matter content before and after fermentation, the acid taste of the fermented yellow flower enzymatic hydrolysate is enhanced (acetic acid), the flavor of the dairy product is prominent (acetyl methyl methanol), the green taste is reduced (2-hepten-1-ol), and the analysis is probably because lactic acid and other organic acids which are byproducts of lactobacillus fermentation bring acid taste to the fermentation broth, and the aroma components in the enzymatic hydrolysate can be decomposed or polymerized by heating in the step of sterilization before fermentation. Compared with the volatile components in the fermentation liquor of different inoculation modes, the compound bacteria are found to generate more substances with pleasant aroma after fermentation, and the variety of the aroma is more abundant, so that the compound inoculation mode is selected as the fermentation mode of the yellow flower lactic acid fermentation beverage in the experiment.
(2) Analysis of primary aroma substances
The aroma of the product is not only determined by the concentration of the aroma but also by the odor threshold, the OAV value being the ratio of the concentration of the individual compounds to the threshold value, which can be used to evaluate the contribution of volatile compounds to the aroma. The ROAV value is a relative odor activity value calculated from the semi-quantitative result of the aroma, and generally the aroma compound having ROAV > 1 is regarded as a main contributor to the overall aroma. Components 0.1 < ROAV < 1 are considered to contribute to the overall fragrance.
After the ROAV values before and after the fermentation of the yellow flowers are calculated, the butyl acetate which has the greatest influence on the fragrance of the yellow flower enzymatic hydrolysate before the fermentation is found, the pleasant fruit fragrance of pears and bananas is reflected, the fragrance component also contributes to the fragrance of the fermentation broth, and the fragrance component is more obvious in the composite fermentation broth of two strains. The substance which contributes most to aroma in the fermentation broth is alpha-damascenone, which is mainly floral and sweet.
(3) PLS-DA analysis of aroma substances before and after yellow flowers fermentation
In order to screen out high-contribution aroma components for distinguishing different samples, the aroma components in all samples are analyzed by using partial least squares on the basis of principal component analysis. From FIG. 6, it can be seen that the high contribution is relatively high in the Lactobacillus plantarum fermentation broth, wherein the key volatile components with high content are 2-methyl butanol, 3-furfural, geraniol, dimethyl trisulfide and the like; butyric acid, 3-methylfuran, acetic acid and phenethyl alcohol are key volatile components in the fermentation liquor of the composite strain; trichloromethane, 4-acetoxyphenylacetylene, 1-octene-3-ketone, 3-methyl butyraldehyde, acetic acid, 2-ethylhexanol and the like are key volatile components of the enzymolysis liquid of the day lily before fermentation.
While the invention has been described in detail in the foregoing general description, embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.

Claims (4)

1. A method for preparing daylily probiotic fermented powder, which is characterized by comprising the following steps:
1) Selecting fresh day lily, cleaning, removing stems, scalding for 2-3 min at 65-70 ℃, draining, mixing and juicing according to the ratio of day lily to water-to-liquid ratio=1:1, and obtaining day lily slurry;
2) Preheating daylily pulp to 35-40 ℃, adding 0.4% of compound enzyme by mass percent, placing in a constant-temperature water bath shaking table with the enzymolysis temperature of 50 ℃ for enzymolysis for 3 hours, inactivating enzyme for 3 minutes at 95 ℃ after the enzymolysis time is up, cooling, centrifuging at 8000rpm for 15 minutes, collecting supernatant to obtain daylily enzymolysis liquid, and preserving at 4 ℃ for later use;
wherein the compound enzyme is cellulase and pectase with a mass ratio of 3:1;
3) Adding glucose with the mass volume ratio of 5-8% and sodium carboxymethyl cellulose with the mass volume ratio of 0.01-0.05% into the daylily enzymatic hydrolysate, and uniformly mixing; preheating the day lily enzymolysis liquid at 60-70 ℃, homogenizing for 2-3 times under 20-25 Mpa, sterilizing for 25-30 min at 80-95 ℃, and cooling to 40-45 ℃ to obtain sterile day lily enzymolysis liquid;
4) Adding 6% by volume of the sterilized daylily enzymolysis solution, and the viable count is not less than 1×10 7 Fermenting CFU/mL seed solution at 35-39 ℃ for 72-78 h to obtain daylily probiotics fermentation liquor; rapidly cooling the fermented day lily enzymolysis liquid to below 10 ℃, and putting the cooled day lily enzymolysis liquid into a refrigerator with the temperature of 0-4 ℃ for refrigerating and after-ripening for 24 hours to obtain day lily probiotics fermentation liquid;
wherein the seed liquid is lactobacillus plantarum and streptococcus thermophilus with the volume ratio of 1:1;
5) Pre-freezing the obtained daylily probiotic fermentation liquor for 6 hours at the temperature of minus 65 ℃, performing vacuum freeze drying after pre-freezing, and processing for 48 hours at the temperature of 5Pa and minus 50 ℃ to obtain fermented daylily solids; then crushing under aseptic condition, and sieving with a 40-mesh sieve to obtain the day lily probiotics fermented powder.
2. The day lily probiotic fermented powder prepared by the method of claim 1.
3. A fermented daylily solid beverage, comprising the daylily probiotic fermented powder of claim 2, and prebiotics;
the prebiotics are one or two of xylo-oligosaccharide and galacto-oligosaccharide;
cyclodextrin and sweetener are also included.
4. A fermented yellow solid beverage according to claim 3, comprising the following components in parts by weight: the day lily probiotic fermented powder according to claim 2, wherein the day lily probiotic fermented powder comprises 50-80 parts of cyclodextrin 5-10 parts, xylo-oligosaccharide 2-3 parts, galacto-oligosaccharide 2-3 parts and mogroside 2-3 parts.
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