CN115777934A - Sugarcane fermentation extract and preparation method and application thereof - Google Patents
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Abstract
The invention belongs to the fields of bioengineering technology and food processing, and relates to a sugarcane fermentation extract and a preparation method and application thereof. Squeezing sugarcane to obtain sugarcane juice and bagasse, micronizing the bagasse to obtain bagasse powder, mixing the sugarcane juice and the bagasse powder to obtain mixed feed liquid, and inoculating lactobacillus rhamnosus and lactobacillus plantarum into the mixed feed liquid for fermentation to obtain the feed liquid; wherein the inoculation ratio of the lactobacillus rhamnosus to the lactobacillus plantarum is 1. The preparation method of the invention not only improves the dissolution rate of active substances such as polyphenol, polysaccharide and the like in the sugarcane, but also the prepared sugarcane fermentation extract has the functions of immunity and regulation of blood lipid metabolism.
Description
Technical Field
The invention belongs to the fields of bioengineering technology and food processing, and relates to a sugarcane fermentation extract and a preparation method and application thereof.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
Sugarcane (Saccharum officinarum) contains a large amount of polyphenol with high antioxidant activity, and has important effects on reducing obesity, assisting diabetes management, controlling blood sugar level, reducing the blood sugar index of high-carbohydrate food and the like. The high concentration of polyphenols and antioxidant compounds in the sugar cane extract prevents the uptake of glucose and fructose by human epithelial colorectal cancer cells (Caco-2) and restores insulin secretion from dysfunctional pancreatic beta cells. According to the research of the inventor, the sugarcane extract is extracted by adopting an organic solvent or supercritical extraction method, and the method has the defects of high extract cost, inapplicability to common foods and the like. Meanwhile, the inventor researches and discovers that the existing sugarcane extract method has low extraction rate of polyphenol and polysaccharide in sugarcane, and causes great waste of sugarcane raw materials.
Disclosure of Invention
In order to solve the defects of the prior art, the invention aims to provide a sugarcane fermentation extract and a preparation method and application thereof.
In order to achieve the purpose, the technical scheme of the invention is as follows:
on one hand, the preparation method of the sugarcane fermentation extract comprises the steps of squeezing sugarcane to obtain sugarcane juice and bagasse, carrying out superfine grinding on the bagasse to obtain bagasse powder, mixing the sugarcane juice and the bagasse powder to obtain mixed feed liquid, and inoculating lactobacillus rhamnosus and lactobacillus plantarum into the mixed feed liquid for fermentation to obtain the sugarcane fermentation extract; wherein the inoculation ratio of the lactobacillus rhamnosus to the lactobacillus plantarum is 1.
According to the invention, the lactobacillus rhamnosus and the lactobacillus plantarum are utilized to ferment the sugarcane juice and the ultrafine crushed sugarcane residue powder, so that the dissolution rate of polyphenol and polysaccharide in sugarcane is greatly improved.
In addition, through the research of zebra fish models, the sugarcane fermentation extract prepared by the invention has the functions of regulating immunity and blood fat metabolism, which shows that the preparation method of the invention not only improves the dissolution rate of polyphenol and polysaccharide in sugarcane, but also ensures the active ingredients of lactobacillus rhamnosus and lactobacillus plantarum, so that the synergistic interaction is generated.
In another aspect, a fermented extract of sugar cane, obtained by the above-described preparation method.
In a third aspect, the application of the sugarcane fermentation extract in preparing foods with the functions of immunity and blood lipid metabolism regulation is provided.
The invention has the beneficial effects that:
according to the invention, firstly, lactobacillus rhamnosus and lactobacillus plantarum are selected as fermentation strains, so that nutrients and active ingredients in sugarcane are fully released and retained, and the dissolution rate of active ingredients such as polyphenol and polysaccharide in sugarcane is remarkably improved, and meanwhile, the safety is also ensured; and secondly, the components of the sugarcane polyphenol are improved through fermentation, the use of an organic solvent in an organic solvent extraction process is reduced, and the pollution to the environment is avoided. Finally, the method is low in cost, operable and has absolute advantages in both small-scale laboratory preparation and large-scale factory production.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a concentration-mortality effect curve of a sugar cane fermented powder prepared in example 1 of the present invention;
FIG. 2 is a phenotype of T cell reduction of the sugarcane fermentation powder prepared in example 1;
FIG. 3 is a histogram of glucose levels in zebrafish of example 1 of the present invention, as compared to model control group,. P <0.001,. P <0.05;
FIG. 4 is a graphical representation of the neurofluorescence intensity of zebrafish in an embodiment of the present invention.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an", and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
The invention provides a sugarcane fermentation extract and a preparation method and application thereof, aiming at the problems that the existing preparation of the sugarcane extract is high in cost, cannot be used for common foods, and has low extraction rate on polyphenol and polysaccharide in sugarcane.
The invention provides a typical embodiment of a preparation method of a sugarcane fermentation extract, which comprises the steps of squeezing sugarcane to obtain sugarcane juice and bagasse, carrying out superfine grinding on the bagasse to obtain bagasse powder, mixing the sugarcane juice and the bagasse powder to obtain mixed feed liquid, and inoculating lactobacillus rhamnosus and lactobacillus plantarum into the mixed feed liquid for fermentation to obtain the sugarcane fermentation extract; wherein the inoculation ratio of the lactobacillus rhamnosus to the lactobacillus plantarum is 1.
In some embodiments, the bagasse is dried and then micronized. The drying temperature is 35-45 ℃.
In some embodiments, the feed-to-liquid ratio of bagasse to sugarcane juice is 1.
In some embodiments, the mixed feed liquid is sterilized at 105-115 ℃ for 15-20 min and then inoculated with lactobacillus rhamnosus and lactobacillus plantarum.
In some embodiments, the lactobacillus rhamnosus and lactobacillus plantarum are inoculated in an amount of 3 to 5% at the beginning of the fermentation.
In some embodiments, the fermentation temperature is 28-35 ℃ and the fermentation time is 60-120 h.
In some embodiments, the fermentation is followed by freeze-drying, wherein the freeze-drying is performed by: the pre-freezing condition is-20 to-18 ℃ for 4 to 6 hours, the materials are put into a drying chamber for drying after the pre-freezing is finished, the drying time is 10 to 12 hours, the vacuum degree of the drying chamber is 3 to 5Pa, and the temperature of a cold trap is kept between-65 and-60 ℃.
In another embodiment of the invention, a sugarcane fermentation extract is provided, which is obtained by the preparation method. The sugarcane fermentation extract can be a liquid preparation (for example, fermentation broth after fermentation can be directly used as a liquid preparation) or a powder preparation (for example, fermentation broth after fermentation is frozen and dried into powder, and the powder preparation can be used).
In some embodiments, the lactobacillus rhamnosus is 10-20 parts, the lactobacillus plantarum is 25-35 parts, and the sugarcane metabolite powder is 40-60 parts by weight.
In a third embodiment of the invention, the application of the sugarcane fermentation extract in preparing food with the functions of immunity and regulation of blood lipid metabolism is provided.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.
Example 1
A preparation method of sugarcane fermentation powder comprises the following steps:
(1) Clean sugarcane is taken as a raw material, and sugarcane juice is squeezed for standby.
(2) Oven drying bagasse at 40 deg.C to remove surface water, micronizing with micronizer to obtain superfine bagasse powder, and sieving with mesh.
(3) Mixing the sugarcane juice and the sugarcane residue powder uniformly, wherein the material-liquid ratio is 1,5 g/L, sterilizing at 105 ℃ for 15min, taking out, and cooling for later use.
(4) And (2) taking the step (3) as a raw material, inoculating 3% (namely the volume of the inoculum in each liter of the raw material is 30 mL) of a mixed bacterium solution of lactobacillus rhamnosus and lactobacillus plantarum (the inoculation proportion of the lactobacillus rhamnosus to the lactobacillus plantarum is 1, the number of cells is 3), and fermenting at the fermentation temperature of 28 ℃ for 60 hours.
(5) Freeze-drying the fermentation liquor under the pre-freezing condition of-20 ℃ for 4h, drying the materials in a drying chamber after the pre-freezing is finished, wherein the drying time is 10h, the vacuum degree of the drying chamber is 4Pa, and the temperature of a cold trap is kept at about-65 ℃ to obtain the sugarcane fermentation powder product.
Through calculation, in the sugarcane fermentation powder product of the embodiment, by mass, 10 parts of lactobacillus rhamnosus, 30 parts of lactobacillus plantarum powder and 60 parts of sugarcane metabolite powder are included.
The verification method for regulating immunity of the prepared sugarcane fermentation powder comprises the following steps:
(1) Taking wild AB line zebra fish with normal development of 4dpf (day post fertilization) as an experimental animal, respectively adding sugarcane fermentation samples with different concentrations, culturing for 20h in a constant-temperature incubator at 28 ℃, and calculating LC (liquid chromatography) of the samples 10 And LC 50 The value is obtained.
The results are shown in FIG. 1, LC 10 And LC 50 0.84% and 1.74%, respectively.
(2) Selecting normal zebra fish from wild AB line zebra fish with normal development of 4dpf under a stereoscopic microscope, dividing 10 zebra fish into normal control groups, and making a zebra fish hypoimmunity model by intravenous injection of vinorelbine, and randomly dividing the zebra fish into a blank control group, a model control group, a Vc positive control group and a sugarcane fermentation powder group. Zebra fish culture water is added into the blank control group, 0.1% Vc solution is added into the Vc positive control group, and 0.5%, 1% and 1.5% sugarcane fermentation powder are added into the sugarcane fermentation powder group. Culturing the zebra fish in a constant-temperature incubator at 28 ℃, and observing the number (fluorescence intensity) of T cells after the culture is finished.
The results are shown in fig. 2, and the zebra fish test proves that the sugarcane fermentation powder prepared by the embodiment has the effects of regulating immunity and enhancing the number of immune cell T cells.
The verification method for regulating blood lipid metabolism by preparing the sugarcane fermentation powder comprises the following steps:
(1) Selecting normal zebra fish from wild AB line zebra fish with normal development of 4dpf under a stereoscopic microscope, dividing 10 zebra fish into normal control groups, feeding the zebra fish with yolk powder, cholesterol and glucose to induce a zebra fish high-sugar high-fat model, and randomly dividing the zebra fish into a blank control group, a model control group, an acarbose positive control group and a sugarcane baking powder group. The zebra fish culture water is added into the blank control group, the acarbose solution with the concentration of 0.1 percent is added into the acarbose positive control group, and the sugarcane fermentation powder with the concentration of 0.5 percent, 1 percent and 1.5 percent is added into the sugarcane fermentation powder group. Culturing the zebra fish in a constant-temperature incubator at 28 ℃, detecting the blood sugar level and observing the peripheral nerve protection effect (nerve fluorescence intensity) after the culture is finished.
The results are shown in fig. 3 and fig. 4, and zebra fish experiments prove that the sugarcane fermentation powder prepared in the embodiment has the function of regulating blood lipid metabolism, not only can improve the blood sugar level, but also can improve the central and peripheral neuropathy caused by continuous high blood sugar level.
Example 2
A sugarcane fermentation powder is prepared in the same way as in example 1.
Through calculation, in the sugarcane fermentation powder product of the embodiment, by mass, 12 parts of lactobacillus rhamnosus, 35 parts of lactobacillus plantarum powder and 53 parts of sugarcane metabolite powder are included.
Example 3
A sugarcane fermentation powder is prepared by the same method as in example 1.
Through calculation, in the sugarcane fermentation powder product of the embodiment, by mass, 13 parts of lactobacillus rhamnosus, 36 parts of lactobacillus plantarum powder and 51 parts of sugarcane metabolite powder.
Example 4
A sugarcane fermentation powder is prepared by the same method as in example 1.
Through calculation, in the sugarcane fermentation powder product of the embodiment, by mass, 18 parts of lactobacillus rhamnosus, 28 parts of lactobacillus plantarum powder and 54 parts of sugarcane metabolite powder are included.
Example 5
A preparation method of sugarcane fermentation powder comprises the following steps:
(1) Clean sugarcane is taken as a raw material, and sugarcane juice is squeezed for standby.
(2) Oven drying bagasse at 40 deg.C to remove surface water, micronizing with micronizer to obtain superfine bagasse powder, and sieving with mesh.
(3) And (3) uniformly mixing the sugarcane juice and the sugarcane residue powder, sterilizing at 105 ℃ for 15min, taking out, and cooling for later use, wherein the material-liquid ratio is 1,g/mL.
(4) Inoculating 3% of saccharomyces cerevisiae liquid by taking the step (3) as a raw material, and fermenting at the fermentation temperature of 30 ℃ for 60 hours.
(5) Freeze-drying the fermentation liquor under the pre-freezing condition of-20 ℃ for 4h, drying the materials in a drying chamber after the pre-freezing is finished, wherein the drying time is 10h, the vacuum degree of the drying chamber is 4Pa, and the temperature of a cold trap is kept at about-65 ℃ to obtain the product.
The sugarcane fermentation powder prepared by the embodiment has low polyphenol content as shown in table 1, has poor blood lipid metabolism regulation effect and does not have the function of regulating immunity.
TABLE 1 comparison of Polyphenol content in sugarcane baking powder
| Name of project | Polyphenol content |
| Example 1 | 15±3％ |
| Example 5 | 2±1％ |
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of a sugarcane fermentation extract is characterized in that sugarcane is squeezed to obtain sugarcane juice and bagasse, the bagasse is subjected to superfine grinding to obtain bagasse powder, the sugarcane juice and the bagasse powder are mixed to obtain mixed feed liquid, lactobacillus rhamnosus and lactobacillus plantarum are inoculated into the mixed feed liquid for fermentation, and fermented liquid after fermentation is subjected to freeze drying to obtain the sugarcane fermentation extract; wherein the inoculation ratio of the lactobacillus rhamnosus to the lactobacillus plantarum is 1.
2. A method of producing fermented sugar cane extract according to claim 1, wherein bagasse is dried and then subjected to micronization.
3. The method for preparing fermented sugarcane extract as claimed in claim 1, wherein the feed-to-liquid ratio of sugarcane bagasse to sugarcane juice is 1.
4. The method for preparing fermented sugarcane extract as set forth in claim 1, wherein the mixed material liquid is sterilized at 105-115 ℃ for 15-20 min and then inoculated with Lactobacillus rhamnosus and Lactobacillus plantarum.
5. The method for preparing fermented sugar cane extract according to claim 1, wherein the amount of lactobacillus rhamnosus and lactobacillus plantarum is 3-5% in the beginning of fermentation.
6. The method for preparing fermented sugar cane extract according to claim 1, wherein the fermentation temperature is 28 to 35 ℃ and the fermentation time is 60 to 120 hours.
7. The method for preparing a fermented sugar cane extract according to claim 1, wherein the fermentation is followed by freeze-drying, wherein the freeze-drying comprises: the pre-freezing condition is-20 to-18 ℃ for 4 to 6 hours, the materials are put into a drying chamber for drying after the pre-freezing is finished, the drying time is 10 to 12 hours, the vacuum degree of the drying chamber is 3 to 5Pa, and the temperature of a cold trap is kept between-65 and-60 ℃.
8. A fermented sugarcane extract obtained by the production method according to any one of claims 1 to 8.
9. The sugarcane fermentation extract as claimed in claim 8, wherein the extract comprises, by mass, 10-20 parts of lactobacillus rhamnosus, 25-35 parts of lactobacillus plantarum and 40-60 parts of sugarcane metabolite powder.
10. Use of the fermented sugar cane extract of claim 9 for the preparation of a food product having immune function and regulating blood lipid metabolism.
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| CN115316576A (en) * | 2022-08-05 | 2022-11-11 | 江南大学 | Preparation method of bagasse enzyme compounded mulberry nutritional beverage |
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