CN115500455B - Method for improving total phenol content of oat whole grains through physical synergistic biological treatment - Google Patents
Method for improving total phenol content of oat whole grains through physical synergistic biological treatment Download PDFInfo
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- 235000020985 whole grains Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 33
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 18
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 44
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 44
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 241001052560 Thallis Species 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims description 44
- 230000001580 bacterial effect Effects 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 37
- 238000001035 drying Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 230000003213 activating effect Effects 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000008223 sterile water Substances 0.000 claims description 3
- 230000003321 amplification Effects 0.000 claims description 2
- 239000002609 medium Substances 0.000 claims description 2
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 2
- 239000006872 mrs medium Substances 0.000 claims 1
- 238000000643 oven drying Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 23
- 239000000126 substance Substances 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 150000002989 phenols Chemical class 0.000 abstract description 4
- 241000894007 species Species 0.000 abstract description 3
- 238000009792 diffusion process Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 description 28
- 239000007858 starting material Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 11
- 230000000694 effects Effects 0.000 description 8
- 238000011177 media preparation Methods 0.000 description 8
- 238000005406 washing Methods 0.000 description 8
- 238000000053 physical method Methods 0.000 description 7
- 240000005384 Rhizopus oryzae Species 0.000 description 6
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 235000013882 gravy Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 229940099596 manganese sulfate Drugs 0.000 description 2
- 235000007079 manganese sulphate Nutrition 0.000 description 2
- 239000011702 manganese sulphate Substances 0.000 description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
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- 240000005979 Hordeum vulgare Species 0.000 description 1
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- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
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- 230000002411 adverse Effects 0.000 description 1
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- 238000009776 industrial production Methods 0.000 description 1
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- 239000007222 ypd medium Substances 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
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- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
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Abstract
The invention discloses a method for improving total phenol content of oat whole grains by physical synergistic biological treatment, and belongs to the technical field of physical treatment and fermentation. The pretreated oat is treated by microwaves so as to influence the physical structure of the cortex, so that the diffusion and field planting of thalli are facilitated, then lactobacillus plantarum is inoculated for fermentation, the combined phenolic substances can be converted into free states through the synergistic effect of multiple biological enzymes, meanwhile, macromolecular phenols can be degraded into small molecular species, and the total phenol content of the oat whole grains after fermentation is high. The method of the invention uses oat whole grain as raw material, has low fermentation cost and strong oxidation resistance, does not need special tools, and is convenient to operate.
Description
Technical Field
The invention relates to the technical field of physical method treatment and fermentation, in particular to a method for improving total phenol content of oat whole grains by physical synergistic biological treatment.
Background
With the development of society and the improvement of living standard of people, people are more and more concerned about diet health and chronic diseases, so that whole grain foods are more and more concerned. The oat is used as a sixth grain crop in the world after wheat, corn, rice, barley and sorghum, has wide sources, higher nutritional value and rich active substances with physiological functions, and is ideal whole grain food. Polyphenols are the part with higher physiological activity, but are difficult to absorb and utilize due to the fact that most of phenols are in a combined state in whole grain kernels. To cope with this problem, the modification methods commonly used are mainly classified into physical methods, chemical methods and biological methods. Physical methods include superfine grinding technology, ultrasonic treatment, microwave treatment, etc. The method has the advantages of safe eating, small pollution, simple and convenient operation and small influence on the nutrient substances of the product; the disadvantage is that the mouthfeel is rough, only the physical properties can be changed, and the consumer acceptance is not high. The chemical method has low safety coefficient and is limited in application in food. Biological processes mainly include enzymatic processes and microbial fermentation processes. Although the biological enzyme method has the characteristics of high efficiency, specificity, mild reaction conditions and the like, the method has the defects of expensive enzyme source, higher cost, adverse industrial production and possibly bad flavor in the enzymolysis process. Compared with other modification methods, the microbial fermentation method has certain advantages, is natural and safe, and can improve the nutrition components and flavor characteristics of oat and the bioactivity and bioavailability of oat through the metabolism of microorganisms. However, the microbiological method has a problem that it is difficult for microorganisms to utilize nutrients in oat.
Disclosure of Invention
The invention provides a method for physically and biologically treating oat whole grains, which can enable oat raw materials to be thoroughly fermented and have stronger oxidation resistance, so that the total phenol content of the oat whole grains is improved.
The method for physically and biologically treating oat whole grains comprises the following steps of:
selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use;
activating lactobacillus plantarum, performing amplification culture, and collecting lactobacillus plantarum thalli;
processing the sterilized and dried whole oat grains for 20-40s under 800W microwave power;
adding water into lactobacillus plantarum thalli, inoculating the lactobacillus plantarum thalli into whole oat grains subjected to microwave treatment, fully stirring the whole oat grains so that lactobacillus plantarum can be uniformly attached to the surfaces of the whole oat grains, and then fermenting the whole oat grains.
The disinfection and sterilization are carried out by using a high-pressure steam sterilizing pot for 15min at 121 ℃. And the drying is carried out by using a 40 ℃ oven to dry for 2 hours.
The culture medium used in the lactobacillus plantarum activation and expansion culture is MRS culture medium, and the formula of the MRS culture medium comprises the following components in percentage by mass: beef protein powder: fish gravy: yeast extract juice powder: glucose: sodium acetate: diammonium citrate: magnesium sulfate: manganese sulfate = 2:2:1:4:1:0.25:0.1:0.1. further, the preparation method of the MRS culture medium comprises the following steps: weighing raw materials according to parts by weight, then dissolving the raw materials in distilled water to obtain solution A, and sterilizing the solution A at 121 ℃ for 15min to obtain an MRS culture medium; wherein, every 10g of protein powder corresponds to 1000ml of distilled water.
The water is added into lactobacillus plantarum thalli, and the lactobacillus plantarum thalli and the sterile water are mixed according to the volume ratio of 1:50-1:100 to obtain a bacterial liquid, wherein the concentration of the lactobacillus plantarum bacterial liquid in the bacterial liquid is 10 9 -10 10 And each ml. The inoculation is to mix the bacterial liquid and oat whole grains according to the mass ratio of 1:50.
The fermentation condition is 35-37 ℃ and 3-5d.
[ advantageous effects ]
The preparation method of the invention is simple, convenient to operate, low in fermentation cost, and can be realized in a common household or laboratory without special appliances. Can be fermented by a smaller reactor, has less waste and can reduce pollution.
The invention can improve the total phenol content and the antioxidant capacity of the oat whole grain fermentation product, and has higher market and application value; and the cost is lower, and the economic benefit is wide.
The invention adopts physical cooperated biological treatment to improve the phenolic substance content of the whole grains, increase the phenolic release capacity of the whole grains and the oat, and strengthen the antioxidation capacity of the oat. Compared with the traditional liquid fermentation and common physical treatment, the physical synergistic biological treatment has the characteristics of simple technology, easy operation, good effect, low cost, less pollution and high utilization rate, and meets the related requirements of energy conservation, emission reduction and low carbon production proposed by the modern industry. In actual operation, ordinary biological fermentation is easy to generate a series of problems such as uneven fermentation, incomplete fermentation, poor fermentation effect and the like, and meanwhile, the ordinary physical method is used for treating the conditions with insignificant effect and even negative effect.
According to the invention, microwaves can change the distribution mode of the microwaves through targeted treatment of moisture so as to influence the physical structure of the cortex, thereby being beneficial to the diffusion field planting of thalli. The lactobacillus plantarum fermentation treatment enables thalli to grow and metabolize in oat whole grains, and can convert combined phenols into free states through the synergistic effect of various biological enzymes in the metabolic process, and meanwhile macromolecular phenols can be degraded into small molecular species. When the physical treatment is not performed, the bacterial cells can only propagate and grow on the surface of the whole grain, but when the physical treatment is performed, the capacity of the bacterial cells entering the whole grain can be enhanced, so that the coordination effect of the bacterial cells and the whole grain is utilized.
Detailed Description
The MRS culture medium used in the following examples comprises, by mass, beef protein powder: fish gravy: yeast extract juice powder: glucose: sodium acetate: diammonium citrate: magnesium sulfate: the proportion of manganese sulfate is 2:2:1:4:1:0.25:0.1:0.1; the preparation method comprises the following steps: weighing raw materials according to parts by weight, then dissolving the raw materials in distilled water to obtain solution A, and sterilizing the solution A at 121 ℃ for 15min to obtain an MRS culture medium; wherein, every 10g of protein powder corresponds to 1000ml of distilled water.
Example 1
A method for increasing total phenol content of oat whole grain by physical synergistic biological treatment, comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. MRS culture medium is prepared according to culture medium preparation standard, lactobacillus plantarum is inoculated into the culture medium, and activation is carried out at 37 ℃ for 24 hours.
S3, preparing a starter. Centrifuging activated Lactobacillus plantarum at 4000-5000rpm for 5min, collecting thallus, washing, and adding water to obtain bacterial liquid (10) 9 CFU/mL) was used as a starter.
S4, microwave treatment: 300g of oat was placed in a microwave oven and microwaved at 800W power for 20s.
S5, inoculating and fermenting. Weighing lactobacillus plantarum bacterial liquid and oat according to a mass ratio of 1:50, inoculating the bacterial liquid into the oat, wherein the mass ratio of the bacterial liquid to the oat is 1:50, fully stirring to enable the bacterial liquid to be uniformly adhered on the surface of the oat, drying at a low temperature (40 ℃) for 2 hours to remove residual moisture, preparing a dry raw material, then placing the dry raw material into an incubator, and fermenting for 3 days at a temperature of 37 ℃.
Example 2
A method for increasing total phenol content of oat whole grain by physical synergistic biological treatment, comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. MRS culture medium is prepared according to culture medium preparation standard, lactobacillus plantarum is inoculated on the culture medium, and activation is carried out at 37 ℃ for 24 hours.
S3, preparing a starter. Centrifuging activated Lactobacillus plantarum at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain bacterial liquid (10) 9 CFU/mL) was used as a starter.
S4, microwave treatment: 300g of oat were subjected to microwave treatment in a microwave oven at 800W power for 30s.
S5, inoculating and fermenting. Weighing lactobacillus plantarum bacterial liquid and oat according to a mass ratio of 1:50, inoculating the bacterial liquid into the oat, wherein the mass ratio of the bacterial liquid to the oat is 1:50, fully stirring to enable the bacterial liquid to be uniformly adhered to the surface of the oat, drying at a low temperature (40 ℃) for 2 hours to remove residual moisture, preparing a dry raw material, and then placing the dry raw material into an incubator, and fermenting for 4 days at a temperature of 37 ℃.
Example 3
A method for increasing total phenol content of oat whole grain by physical synergistic biological treatment, comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. MRS culture medium is prepared according to culture medium preparation standard, lactobacillus plantarum is inoculated on the culture medium, and activation is carried out at 37 ℃ for 24 hours.
S3, preparing a starter. Centrifuging activated Lactobacillus plantarum at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain bacterial liquid (10) 9 CFU/mL) was used as a starter.
S4, microwave treatment: 300g of oat was placed in a microwave oven and microwaved at 800W power for 40s.
S5, inoculating and fermenting. Weighing lactobacillus plantarum leavening agent and oat according to a mass ratio of 1:50, inoculating bacterial liquid into the oat, wherein the mass ratio of the bacterial liquid to the oat is 1:50, fully stirring to enable the bacterial liquid to be uniformly adhered to the surface of the oat, drying at a low temperature (40 ℃) for 2 hours to remove residual moisture, preparing a dry raw material, then placing the dry raw material into an incubator, and fermenting for 5 days at a temperature of 37 ℃.
Comparative example 1 omits microwave treatment
A method of biologically treating oat whole grain comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. MRS culture medium is prepared according to culture medium preparation standard, lactobacillus plantarum is inoculated on the culture medium, and activation is carried out at 37 ℃ for 24 hours.
S3, preparing a starter. Centrifuging activated Lactobacillus plantarum at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain bacterial liquid (10) 9 CFU/mL) was used as a starter.
S4, inoculating and fermenting. Weighing lactobacillus plantarum bacterial liquid and oat according to a mass ratio of 1:50, inoculating the bacterial liquid into the oat, wherein the mass ratio of the bacterial liquid to the oat is 1:50, fully stirring to enable the bacterial liquid to be uniformly adhered to the surface of the oat, removing residual moisture by low-temperature drying (40 ℃), drying for 2 hours, preparing a dry raw material, putting into an incubator, and fermenting for 3 days at 37 ℃.
Comparative example 2 treatment of oat with rhizopus oryzae
A method of biologically treating oat whole grain comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. PDA culture medium is prepared according to the culture medium preparation standard, rhizopus oryzae is inoculated on the culture medium, and the rhizopus oryzae is activated once at 28 ℃ for 24 hours. And performing secondary activation for 72h.
S3, preparing a starter. Centrifuging activated Rhizopus oryzae at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain starter (10) 6 -10 7 and/mL).
S4, inoculating and fermenting. Rhizopus oryzae starter culture (10) 6 -10 7 The mass ratio of the raw materials is 1:50, the raw materials are inoculated into oat, the oat is fully stirred to be uniformly adhered to the surface of the oat, the residual moisture is removed by low-temperature drying (40 ℃) and is dried for 2 hours, the dried raw materials are prepared and then are put into an incubator, and the fermentation is carried out for 3 days at the temperature of 28 ℃.
Comparative example 3 treatment of oat with Saccharomyces cerevisiae
A method of biologically treating oat whole grain comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. YPD medium was prepared according to the medium preparation standard, and Saccharomyces cerevisiae was inoculated on the medium and activated at 28℃for 24 hours.
S3, preparing a starter. Centrifuging activated Saccharomyces cerevisiae at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain starter (10) 8 -10 9 and/mL).
S4, inoculating and fermenting. Saccharomyces cerevisiae starter (10) 8 -10 9 The mass ratio of the raw materials is 1:50, the raw materials are inoculated into oat, the oat is fully stirred to be uniformly adhered to the surface of the oat, the residual moisture is removed by low-temperature drying (40 ℃) and is dried for 2 hours, the dried raw materials are prepared and then are put into an incubator, and the fermentation is carried out for 3 days at the temperature of 28 ℃.
Comparative example 4
A method of microwaving whole oat cereal comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, microwave treatment: 300g of oat was placed in a microwave oven and microwaved at 800W power for 20s.
Comparative example 5
A method of sonicating oat whole grain comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use. The drying condition is 40 ℃ and the treatment is carried out for 2 hours.
S2, ultrasonic treatment: 300g of oat was placed in a beaker and then placed in an ultrasonic water bath and sonicated at 45℃for 20s.
Comparative example 6
A method of physically synergistic biological treatment of oat whole grain comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. MRS culture medium is prepared according to culture medium preparation standard, lactobacillus plantarum is inoculated on the culture medium, and activation is carried out at 37 ℃ for 24 hours.
S3, preparing a starter. Centrifuging activated Lactobacillus plantarum at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain lactobacillus plantarum bacterial liquid (10) 9 CFU/mL) was used as a starter.
S4, microwave treatment: the oat was subjected to microwave treatment in a microwave oven for 10s.
S5, inoculating and fermenting. Inoculating lactobacillus plantarum bacterial liquid and oat into oat according to a mass ratio of 1:50, fully stirring to enable the lactobacillus plantarum bacterial liquid and the oat to be uniformly attached to the surface of the oat, removing residual moisture by low-temperature drying (40 ℃) and drying for 2 hours, preparing a dried raw material, and then placing the dried raw material into an incubator, and fermenting for 3 days at a temperature of 37 ℃.
Comparative example 7
A method of physically synergistic biological treatment of oat whole grain comprising the steps of:
s1, preparing oat whole grains. Selecting whole oat grains with good quality and plump grains, and sterilizing and drying the whole oat grains for later use.
S2, activating strains. MRS culture medium is prepared according to culture medium preparation standard, lactobacillus plantarum is inoculated on the culture medium, and activation is carried out at 37 ℃ for 24 hours.
S3, preparing a starter. Centrifuging activated Lactobacillus plantarum at 4000-5000rpm/min for 5min, collecting thallus, washing, and adding water to obtain lactobacillus plantarum bacterial liquid (10) 9 CFU/mL) was used as a starter.
S4, microwave treatment: the oat is placed in a microwave oven for microwave treatment for 5s.
S5, inoculating and fermenting. Inoculating lactobacillus plantarum bacterial liquid and oat into oat according to a mass ratio of 1:50, fully stirring to enable the lactobacillus plantarum bacterial liquid and the oat to be uniformly attached to the surface of the oat, removing residual moisture by low-temperature drying (40 ℃) and drying for 2 hours, preparing a dried raw material, and then placing the dried raw material into an incubator, and fermenting for 3 days at a temperature of 37 ℃.
Table 1 comparison of total phenol content for each example and comparative example
It can be seen that the total phenol content of examples 1, 2 and 3 is significantly higher (2-7 times) than the total phenol content of all of the comparative examples. The total phenol content is relatively low in the group treated by physical alone, mainly because the chemical composition is not significantly changed by physical alone. The physical method plays a role in the invention to provide a good basis for the biological method. In the group treated with other species, there is a certain increase but no obvious total phenol content, mainly due to the weak effect of internal biological enzymes of rhizopus oryzae and saccharomyces cerevisiae on phenolic substances.
In comparative example 1, in which lactic acid bacteria were used alone without the synergistic physical method for fermentation, the total phenol content was significantly lower than in the examples, indicating that fermentation effect was poor when only strain was used for fermentation, and the main reason was that the dispersion of the strain was uneven, and it was difficult for the strain to grow on the surface of the grain to enter the internal metabolism, resulting in incomplete fermentation. In the group of the physical method and the biological method with shorter treatment time, the total phenol content is obviously increased, but the comparative example is smaller, and the main reason is that the treatment condition is not optimized.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A method for increasing total phenol content of oat whole grain by physical synergistic biological treatment, comprising the steps of:
sterilizing, sterilizing and drying whole oat grains for later use;
activating lactobacillus plantarum, performing amplification culture, and collecting lactobacillus plantarum thalli;
processing the sterilized and sterilized oat whole grains for 20-40s under 800W microwave power;
adding water into lactobacillus plantarum thallus to adjust the concentration to 10 9 -10 10 CFU/mL, inoculating lactobacillus plantarum bacterial liquid with adjusted concentration and oat whole grains according to the mass ratio of 1:50 into the oat whole grains subjected to microwave treatment, fully stirring, and fermenting for 3-5d at 35-37 ℃.
2. The method for increasing total phenol content of whole oat grains by physical synergistic biological treatment according to claim 1, wherein the disinfection and sterilization is carried out by treating for 15min at 121 ℃ by using a high pressure steam sterilizing pot.
3. The method for increasing total phenolic content of oat whole grain of claim 1 wherein the drying is by oven drying at 40 ℃ for 2 hours.
4. The method for increasing total phenol content of oat whole grain by physical synergistic biological treatment according to claim 1, wherein the medium used in the lactobacillus plantarum activation and expansion culture is MRS medium.
5. The method for increasing total phenol content of oat whole grain by physical synergistic biological treatment according to claim 1, wherein the adding water into lactobacillus plantarum thalli is to add lactobacillus plantarum thalli and sterile water according to a volume ratio of 1:50-1:100 to obtain a bacterial liquid, wherein the concentration of the lactobacillus plantarum bacterial liquid in the bacterial liquid is 10 9 -10 10 CFU /ml。
6. The method for increasing total phenol content of oat whole grain by physical synergistic biological treatment according to claim 1 or 5, wherein the adding water to lactobacillus plantarum thalli is to add lactobacillus plantarum thalli and sterile water according to a volume ratio of 1:50-1:100 to obtain a bacterial liquid, wherein the concentration of the lactobacillus plantarum bacterial liquid in the bacterial liquid is 10 9 CFU /ml。
7. A method of increasing total phenolic content of oat whole grain according to claim 1, wherein the treatment is carried out at 800W microwave power for 20s, 30s or 40s.
8. The method for increasing total phenol content of whole oat cereal according to claim 1, wherein fermentation is performed at 37 ℃ for 3-5d.
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| PCT/CN2022/135425 WO2024066017A1 (en) | 2022-09-30 | 2022-11-30 | Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment |
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| BRPI0920769B1 (en) * | 2008-11-21 | 2017-09-12 | The Quaker Oats Company | Whole grain oatmeal that can be baked in a microwire oven, its method of preparation, baked product, and method of forming a baked product |
| CN105707273A (en) * | 2016-02-22 | 2016-06-29 | 高枫 | Method for preparing oat fermented milk |
| CN110024930A (en) * | 2019-04-26 | 2019-07-19 | 润盈生物工程（上海）有限公司 | A kind of preparation method of direct putting type composite probiotics ferment type oat beverage |
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| KR101086461B1 (en) * | 2010-11-18 | 2011-11-25 | 두보식품 주식회사 | Manufacturing method of fermented brown rice using microwave and rice fermentation microorganisms |
| KR101876158B1 (en) * | 2018-01-10 | 2018-07-06 | 김지희 | Method for producing ferment mixed grains |
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| CN110192647A (en) * | 2019-07-05 | 2019-09-03 | 山西省农业科学院农产品加工研究所 | Full paddy yam bean fruits and vegetables bacterium powder and preparation method thereof |
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