WO2024066017A1 - Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment - Google Patents
Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment Download PDFInfo
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- WO2024066017A1 WO2024066017A1 PCT/CN2022/135425 CN2022135425W WO2024066017A1 WO 2024066017 A1 WO2024066017 A1 WO 2024066017A1 CN 2022135425 W CN2022135425 W CN 2022135425W WO 2024066017 A1 WO2024066017 A1 WO 2024066017A1
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- lactobacillus plantarum
- oat grains
- whole oat
- whole
- biological treatment
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 15
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 title description 18
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 45
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 45
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 13
- 230000004913 activation Effects 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 99
- 244000075850 Avena orientalis Species 0.000 claims description 99
- 235000013339 cereals Nutrition 0.000 claims description 58
- 230000001580 bacterial effect Effects 0.000 claims description 32
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 238000011081 inoculation Methods 0.000 claims description 10
- 235000020985 whole grains Nutrition 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 9
- 230000003213 activating effect Effects 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 description 17
- 241000894006 Bacteria Species 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 13
- 239000002609 medium Substances 0.000 description 11
- 239000002994 raw material Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 238000000053 physical method Methods 0.000 description 8
- 238000011177 media preparation Methods 0.000 description 6
- 239000006872 mrs medium Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 240000005384 Rhizopus oryzae Species 0.000 description 5
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 239000000126 substance Substances 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
- 238000010170 biological method Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 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
- 239000003795 chemical substances by application Substances 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
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 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
- 244000005700 microbiome Species 0.000 description 2
- 238000002715 modification method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 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
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005118 dietary health Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 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
Definitions
- the invention relates to the technical field of physical treatment and fermentation, and in particular to a method for improving the total phenol content of whole oat grains through physical and biological treatment.
- the biological method mainly includes enzyme method and microbial fermentation method.
- the biological enzyme method has the characteristics of high efficiency, specificity, and mild reaction conditions, it has the disadvantages of expensive enzyme sources, high cost, unfavorable industrial production, and the enzymatic hydrolysis process may produce bad flavors.
- microbial fermentation has certain advantages. It is not only natural and safe, but also can improve the nutritional content and flavor characteristics of oats through the metabolism of microorganisms, and increase its biological activity and bioavailability. However, the microbial method has the problem that microorganisms find it difficult to utilize the nutrients in oats.
- the invention provides a method for physically coordinating biological treatment of whole oat grains, which can make the fermentation of oat raw materials more thorough and the antioxidant capacity stronger, thereby increasing the total phenol content of the whole oat grains.
- the method for physical and biological synergistic treatment of whole oat grains of the present invention comprises the following steps:
- the sterilized and dried whole oats were treated at 800 W microwave power for 20-40 seconds;
- Water is added to the Lactobacillus plantarum cells, and then inoculated into the whole oat grains treated with microwaves, and fully stirred so that the Lactobacillus plantarum can evenly adhere to the surface of the whole oat grains, and then fermented.
- the sterilization is carried out by using a high pressure steam autoclave at 121° C. for 15 min.
- the drying is carried out by using a 40° C. oven for 2 h.
- the preparation method of the MRS culture medium is: weigh the raw materials according to the mass fraction, and then dissolve them in distilled water to obtain solution A, sterilize solution A at 121°C for 15 minutes, and obtain MRS culture medium; wherein, every 10g of protein powder corresponds to 1000ml of distilled water.
- the adding of water to the Lactobacillus plantarum cells is to mix the Lactobacillus plantarum cells with sterile water at a volume ratio of 1:50-1:100 to obtain a bacterial solution, wherein the concentration of the Lactobacillus plantarum bacterial solution is 10 9 -10 10 cells/ml.
- the inoculation is to mix the bacterial solution with whole oats at a mass ratio of 1:50.
- the fermentation condition is 35-37° C. and the fermentation time is 3-5 days.
- the preparation method of the present invention is relatively simple, easy to operate, has low fermentation cost, does not require special equipment, and can be implemented in a general family or laboratory.
- a smaller reactor can be used for fermentation, less waste is generated, and pollution can be reduced.
- the invention can improve the total phenol content and antioxidant capacity of oat whole-grain fermented products, has high market and application value, and has low cost and broad economic benefits.
- the present invention adopts physical synergistic biological treatment to improve the phenolic content of whole grains, increase the phenolic release capacity of whole grain oats, and enhance the antioxidant capacity of oats.
- physical synergistic biological treatment has the characteristics of simple technology, easy operation, good effect, low cost, less pollution, and high utilization rate, which is more in line with the relevant requirements of "energy saving and emission reduction, low-carbon production" proposed by modern industry.
- ordinary biological fermentation is prone to a series of problems such as uneven fermentation, insufficient thoroughness, and poor fermentation effect.
- ordinary physical method treatment has the situation that the effect is not significant or even has negative effects.
- microwaves can change the distribution of water through targeted treatment and thus affect the physical structure of the cortex, which is beneficial to the diffusion and colonization of bacteria.
- Plant lactobacillus fermentation treatment allows bacteria to grow and metabolize in oat whole grains.
- the bound phenolic substances can be converted into free states through the synergistic action of multiple biological enzymes, and macromolecular phenols can be degraded into small molecules.
- bacteria can usually only reproduce and grow on the surface of whole grains, but after physical treatment, the ability of bacteria to enter the interior of whole grains can be enhanced, so the coordination of the two should be utilized.
- the MRS culture medium used in the following examples has a mass fraction of beef protein powder: fish juice: yeast extract juice powder: glucose: sodium acetate: diammonium citrate: magnesium sulfate: manganese sulfate in a ratio of 2:2:1:4:1:0.25:0.1:0.1; the preparation method is: weigh the raw materials according to the mass fractions, and then dissolve them in distilled water to obtain solution A, sterilize solution A at 121° C. for 15 minutes, and obtain MRS culture medium; wherein, every 10g of protein powder corresponds to 1000ml of distilled water.
- a method for increasing the total phenol content of whole oat grains by physical and biological treatment comprising the following steps:
- MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated into the medium, and activated at 37° C. for 24 hours.
- Microwave treatment 300 g of oats were placed in a microwave oven and microwaved at 800 W for 20 seconds.
- Lactobacillus plantarum bacterial solution and oats are weighed at a mass ratio of 1:50, and the bacterial solution is inoculated into the oats, the mass ratio of the bacterial solution to the oats is 1:50, and the bacterial solution is fully stirred so that the bacterial solution can be evenly attached to the surface of the oats, and the remaining water is removed by low-temperature drying (40° C.) for 2 hours. After the dried raw material is made, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
- a method for increasing the total phenol content of whole oat grains by physical and biological treatment comprising the following steps:
- MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
- Microwave treatment Place 300 g of oats in a microwave oven at 800 W for 30 seconds.
- Lactobacillus plantarum bacterial solution and oats are weighed at a mass ratio of 1:50, and the bacterial solution is inoculated into the oats, the mass ratio of the bacterial solution to the oats is 1:50, and the oats are fully stirred so that they can be evenly attached to the surface of the oats, and the remaining water is removed by low-temperature drying (40° C.) for 2 hours. After the dried raw material is made, it is placed in an incubator and fermented at a temperature of 37° C. for 4 days.
- a method for increasing the total phenol content of whole oat grains by physical and biological treatment comprising the following steps:
- MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
- Microwave treatment 300 g of oats were placed in a microwave oven and microwaved at 800 W for 40 seconds.
- a method for biologically processing whole oat grains comprises the following steps:
- MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
- Lactobacillus plantarum bacterial solution and oats are weighed at a mass ratio of 1:50, and the bacterial solution is inoculated into the oats, the mass ratio of the bacterial solution to the oats is 1:50, and the oats are stirred sufficiently so that they can be evenly attached to the surface of the oats, and the remaining water is removed by low-temperature drying (40° C.), and the drying is performed for 2 hours. After the dried raw material is prepared, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
- a method for biologically processing whole oat grains comprises the following steps:
- Rhizopus oryzae fermentation agent (10 6 -10 7 cells/mL) and oats are inoculated into oats at a mass ratio of 1:50, and stirred thoroughly to make it evenly adhere to the surface of the oats. The remaining moisture is removed by low-temperature drying (40°C) for 2 hours. After being made into dry raw materials, they are placed in an incubator and fermented at a temperature of 28°C for 3 days.
- a method for biologically processing whole oat grains comprises the following steps:
- Inoculation and fermentation Inoculate brewer's yeast starter (10 8 -10 9 cells/mL) and oats at a mass ratio of 1:50 into oats, stir thoroughly to make it adhere evenly to the surface of the oats, remove the remaining moisture by low-temperature drying (40°C), dry for 2 hours, and place the dried raw material in an incubator for fermentation at 28°C for 3 days.
- a method for microwave processing of whole oat grains comprises the following steps:
- Microwave treatment 300 g of oats were placed in a microwave oven and microwaved at 800 W for 20 seconds.
- a method for ultrasonically treating whole oat grains comprises the following steps:
- Ultrasonic treatment 300 g of oats were placed in a beaker, and then placed in an ultrasonic water bath, and ultrasonically treated at 45°C for 20 seconds.
- a method for physically coordinating biologically processed whole oat grains comprises the following steps:
- MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
- Microwave treatment Place the oats in a microwave oven for 10 seconds.
- Lactobacillus plantarum liquid and oats are inoculated into the oats in a mass ratio of 1:50, and stirred thoroughly so that they can evenly adhere to the surface of the oats.
- the remaining moisture is removed by low-temperature drying (40° C.) for 2 hours. After being made into a dry raw material, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
- a method for physically coordinating biologically processed whole oat grains comprises the following steps:
- MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
- Microwave treatment Place the oats in a microwave oven for 5 seconds.
- Lactobacillus plantarum liquid and oats are inoculated into the oats in a mass ratio of 1:50, and stirred thoroughly so that they can evenly adhere to the surface of the oats.
- the remaining moisture is removed by low-temperature drying (40° C.) for 2 hours. After being made into a dry raw material, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
- the total phenol content of Examples 1, 2 and 3 is significantly higher (2-7 times) than the total phenol content of all comparative examples.
- the total phenol content is relatively low, mainly because the chemical composition is not significantly changed by physical method alone.
- the role of physical method in the present invention is to provide a good basis for the role of biological method.
- the total phenol content has a certain increase but not obvious, mainly because the internal biological enzymes of Rhizopus oryzae and Saccharomyces cerevisiae are not strong for phenolic substances.
- Comparative Example 1 which was fermented with lactic acid bacteria without physical method, the total phenol content was significantly lower than that in the examples, indicating that fermentation with bacteria alone would result in poor fermentation effect. The main reason was that the bacteria were unevenly dispersed and usually grew on the surface of grains and had difficulty entering the internal metabolism, resulting in incomplete fermentation. In the group with a shorter treatment time of physical method and biological method, the total phenol content increased significantly, but was smaller than that in the examples, mainly because the treatment conditions were not optimized.
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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Abstract
A physico-biological synergistic treatment method for whole oat grains, comprising: after disinfecting, sterilizing and drying whole oat grains, keeping same for future use; performing activation and expanded culture on lactobacillus plantarum, and collecting lactobacillus plantarum thallus; treating the disinfected, sterilized and dried whole oat grains under a microwave power of 800 W for 20-40 s; and adding water to the lactobacillus plantarum thallus to obtain a lactobacillus plantarum liquid, then inoculating same into the whole oat grains subjected to microwave treatment, fully stirring, and fermenting at 35-37℃ for 3-5 d.
Description
本发明涉及物理法处理和发酵技术领域，尤其涉及一种物理协同生物处理提高燕麦全谷物改善总酚含量的方法。The invention relates to the technical field of physical treatment and fermentation, and in particular to a method for improving the total phenol content of whole oat grains through physical and biological treatment.
随着社会的发展和人们生活水平的提高，人们对于饮食健康和慢性病关注越来越多，因此全谷物食品越来越受到大家的关注。而燕麦作为继小麦、玉米、稻谷、大麦和高粱之后世界上第六大粮食作物，其来源广泛，营养价值较高，有丰富的具备生理功能的活性物质，是较为理想的全谷物食物。其中多酚类是有较高生理活性的部分，但是由于酚类在全谷物籽粒中有大部分呈结合态导致难以吸收利用。针对这个问题，常用的改性方法主要分为物理法、化学法和生物法。物理法包括超微粉碎技术、超声处理、微波处理等。其优点是食用安全、污染小、操作简便、对产品营养物质影响较小；缺点是口感粗糙，只能改变物理特性，消费者认可度不高。而化学法安全系数较低，在食品中的应用较为局限。生物法主要包括酶法和微生物发酵法。生物酶法虽然具有高效、专一、反应条件温和等特点，但存在酶源昂贵，成本较高，不利于产业化生产且酶解过程可能产生不良风味的缺点。与其他改性方法相比，微生物发酵法具有一定的优势，不仅天然安全，而且通过微生物的代谢作用可以改善燕麦的营养成分、风味特性，提高其生物活性及生物利用度。但是，微生物法存在微生物难以利用燕麦内营养物质的问题。With the development of society and the improvement of people's living standards, people are paying more and more attention to dietary health and chronic diseases, so whole grain foods are getting more and more attention. As the sixth largest food crop in the world after wheat, corn, rice, barley and sorghum, oats have a wide range of sources, high nutritional value, and rich active substances with physiological functions. They are ideal whole grain foods. Among them, polyphenols are the part with high physiological activity, but most of the phenols in whole grain grains are in a bound state, which makes them difficult to absorb and utilize. In response to this problem, the commonly used modification methods are mainly divided into physical, chemical and biological methods. Physical methods include ultrafine grinding technology, ultrasonic treatment, microwave treatment, etc. Its advantages are safe consumption, low pollution, simple operation, and little impact on product nutrients; its disadvantages are rough taste, only physical properties can be changed, and consumer recognition is not high. The chemical method has a low safety factor and is relatively limited in its application in food. The biological method mainly includes enzyme method and microbial fermentation method. Although the biological enzyme method has the characteristics of high efficiency, specificity, and mild reaction conditions, it has the disadvantages of expensive enzyme sources, high cost, unfavorable industrial production, and the enzymatic hydrolysis process may produce bad flavors. Compared with other modification methods, microbial fermentation has certain advantages. It is not only natural and safe, but also can improve the nutritional content and flavor characteristics of oats through the metabolism of microorganisms, and increase its biological activity and bioavailability. However, the microbial method has the problem that microorganisms find it difficult to utilize the nutrients in oats.
发明内容Summary of the invention
本发明提出了一种物理协同生物处理燕麦全谷物的方法，能使燕麦原料发酵更彻底、抗氧化能力更强，从而提高燕麦全谷物的总酚含量。The invention provides a method for physically coordinating biological treatment of whole oat grains, which can make the fermentation of oat raw materials more thorough and the antioxidant capacity stronger, thereby increasing the total phenol content of the whole oat grains.
本发明所述物理协同生物处理燕麦全谷物的方法，包括如下步骤：The method for physical and biological synergistic treatment of whole oat grains of the present invention comprises the following steps:
选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用；Select high-quality, full-grained whole oats, sterilize, dry and set aside;
将植物乳杆菌活化、扩大培养，并收集植物乳杆菌菌体；activating and expanding the culture of Lactobacillus plantarum, and collecting Lactobacillus plantarum cells;
将消毒灭菌烘干的燕麦全粒在800W微波功率下处理20-40s；The sterilized and dried whole oats were treated at 800 W microwave power for 20-40 seconds;
向植物乳杆菌菌体中加水，然后接种到经过微波处理的燕麦全粒中，充分搅拌，使植物乳杆菌能均匀附着在燕麦全粒的表面，然后发酵。Water is added to the Lactobacillus plantarum cells, and then inoculated into the whole oat grains treated with microwaves, and fully stirred so that the Lactobacillus plantarum can evenly adhere to the surface of the whole oat grains, and then fermented.
所述消毒灭菌是利用高压蒸汽灭菌锅于121℃处理15min。所述烘干是利用40℃烘箱烘2h。The sterilization is carried out by using a high pressure steam autoclave at 121° C. for 15 min. The drying is carried out by using a 40° C. oven for 2 h.
所述植物乳杆菌活化、扩大培养时所用的培养基是MRS培养基，MRS培养基的配方以质量比计为：牛肉蛋白粉：鱼肉汁：酵母浸出汁粉：葡萄糖：醋酸钠：柠檬酸二铵：硫酸镁：硫酸锰＝2：2：1：4：1：0.25：0.1：0.1。进一步地，所述MRS培养基的制备方法为：按照质量份数称取原料，然后溶于蒸馏水中，获得溶液A，将溶液A在121℃灭菌15min，获得MRS培养基；其中，每10g蛋白粉对应1000ml蒸馏水。The culture medium used for activating and expanding the culture of Lactobacillus plantarum is MRS culture medium, and the formula of MRS culture medium is calculated by mass ratio: beef protein powder: fish juice: yeast extract juice powder: glucose: sodium acetate: diammonium citrate: magnesium sulfate: manganese sulfate = 2:2:1:4:1:0.25:0.1:0.1. Furthermore, the preparation method of the MRS culture medium is: weigh the raw materials according to the mass fraction, and then dissolve them in distilled water to obtain solution A, sterilize solution A at 121°C for 15 minutes, and obtain MRS culture medium; wherein, every 10g of protein powder corresponds to 1000ml of distilled water.
所述向植物乳杆菌菌体中加水，是将植物乳杆菌菌体与无菌水按照体积比为1:50-1：100混合，得到菌液，菌液中植物乳杆菌菌液浓度为10
9-10
10个/ml。所述接种，是将菌液与燕麦全粒按照质量比1:50混合。
The adding of water to the Lactobacillus plantarum cells is to mix the Lactobacillus plantarum cells with sterile water at a volume ratio of 1:50-1:100 to obtain a bacterial solution, wherein the concentration of the Lactobacillus plantarum bacterial solution is 10 9 -10 10 cells/ml. The inoculation is to mix the bacterial solution with whole oats at a mass ratio of 1:50.
所述发酵的条件是35～37℃，发酵3～5d。The fermentation condition is 35-37° C. and the fermentation time is 3-5 days.
本发明的制备方法较为简单，操作便利，发酵成本较低，不需要特殊的器具，一般家庭或实验室即可实现。能用较小的反应器进行发酵，废弃物较少，可减少污染。The preparation method of the present invention is relatively simple, easy to operate, has low fermentation cost, does not require special equipment, and can be implemented in a general family or laboratory. A smaller reactor can be used for fermentation, less waste is generated, and pollution can be reduced.
本发明能够提高燕麦全谷物发酵产品的总酚含量及抗氧化能力，具有较高的市场与应用价值；且成本较低，具有广阔的经济效益。The invention can improve the total phenol content and antioxidant capacity of oat whole-grain fermented products, has high market and application value, and has low cost and broad economic benefits.
本发明采用物理协同生物处理来改善全谷物的酚类物质含量，增加全谷物燕麦的酚类释放能力，并增强了燕麦的抗氧化能力。与传统液态发酵和普通物理处理相比，物理协同生物处理具有技术简单、易操作、效果好、低成本、少污染、利用率高的特点，更加符合现代工业提出的“节能减排、低碳生产”相关要求。在实际操作中，普通生物发酵容易产生发酵不均匀、不够彻底、发酵效果差等一系列问题，同时普通物理方法处理存在效果不显著、甚至负作用的情况。The present invention adopts physical synergistic biological treatment to improve the phenolic content of whole grains, increase the phenolic release capacity of whole grain oats, and enhance the antioxidant capacity of oats. Compared with traditional liquid fermentation and ordinary physical treatment, physical synergistic biological treatment has the characteristics of simple technology, easy operation, good effect, low cost, less pollution, and high utilization rate, which is more in line with the relevant requirements of "energy saving and emission reduction, low-carbon production" proposed by modern industry. In actual operation, ordinary biological fermentation is prone to a series of problems such as uneven fermentation, insufficient thoroughness, and poor fermentation effect. At the same time, ordinary physical method treatment has the situation that the effect is not significant or even has negative effects.
本发明中，微波能够通过对水分的针对性处理改变其分布方式进而影响皮层的物理结构，有利于菌体的扩散定植。植物乳杆菌发酵处理让菌体在燕麦全谷物中生长代谢，在代谢过程中通过多种生物酶协同作用可以将结合态的酚类物质转变为游离态，同时大分子酚类可以被降解为小分子类。在不经过物理法处理时，菌体通常只能在全谷物表面繁殖生长，而经过物理法处理后，能增强菌体进入全谷物内部的能力，所以要利用两者的协调作用。In the present invention, microwaves can change the distribution of water through targeted treatment and thus affect the physical structure of the cortex, which is beneficial to the diffusion and colonization of bacteria. Plant lactobacillus fermentation treatment allows bacteria to grow and metabolize in oat whole grains. In the metabolic process, the bound phenolic substances can be converted into free states through the synergistic action of multiple biological enzymes, and macromolecular phenols can be degraded into small molecules. When not treated by physical methods, bacteria can usually only reproduce and grow on the surface of whole grains, but after physical treatment, the ability of bacteria to enter the interior of whole grains can be enhanced, so the coordination of the two should be utilized.
下述实施例所用MRS培养基，以质量分数计，牛肉蛋白粉：鱼肉汁：酵母浸出汁粉：葡萄糖：醋酸钠：柠檬酸二铵：硫酸镁：硫酸锰的比例为2：2：1：4：1：0.25：0.1：0.1；制备方法为：按照质量份数称取原料，然后溶于蒸馏水中，获得溶液A，将溶液A在121℃灭菌15min，获得MRS培养基；其中，每10g蛋白粉对应1000ml蒸馏水。The MRS culture medium used in the following examples has a mass fraction of beef protein powder: fish juice: yeast extract juice powder: glucose: sodium acetate: diammonium citrate: magnesium sulfate: manganese sulfate in a ratio of 2:2:1:4:1:0.25:0.1:0.1; the preparation method is: weigh the raw materials according to the mass fractions, and then dissolve them in distilled water to obtain solution A, sterilize solution A at 121° C. for 15 minutes, and obtain MRS culture medium; wherein, every 10g of protein powder corresponds to 1000ml of distilled water.
实施例1Example 1
一种物理协同生物处理提高燕麦全谷物总酚含量的方法，包括如下步骤：A method for increasing the total phenol content of whole oat grains by physical and biological treatment, comprising the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置MRS培养基，将植物乳杆菌接种于培养基中，在37℃温度下进行活化，活化时间为24h。S2. Activation of bacterial strains: MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated into the medium, and activated at 37° C. for 24 hours.
S3、制备发酵剂。将活化后的植物乳杆菌在4000-5000rpm条件下离心5min，收集菌体，洗涤，加水以制备出预设浓度的菌液(10
9CFU/mL)，用作发酵剂。
S3. Prepare a starter. Centrifuge the activated Lactobacillus plantarum at 4000-5000 rpm for 5 min, collect the bacteria, wash them, and add water to prepare a bacterial solution of a preset concentration (10 9 CFU/mL) for use as a starter.
S4、微波处理：将300g燕麦置于微波炉中以800W功率微波处理20s。S4. Microwave treatment: 300 g of oats were placed in a microwave oven and microwaved at 800 W for 20 seconds.
S5、接种发酵。将植物乳杆菌菌液与燕麦按质量比1:50称量，将菌液接种到燕麦中，菌液与燕麦的质量比例是1:50，充分搅拌使菌液能均匀附着在燕麦表面，利用低温烘干(40℃)2h以去除剩余的水分，制成干燥原料后放入培养箱中，在37℃的温度下发酵3d。S5, inoculation and fermentation. The Lactobacillus plantarum bacterial solution and oats are weighed at a mass ratio of 1:50, and the bacterial solution is inoculated into the oats, the mass ratio of the bacterial solution to the oats is 1:50, and the bacterial solution is fully stirred so that the bacterial solution can be evenly attached to the surface of the oats, and the remaining water is removed by low-temperature drying (40° C.) for 2 hours. After the dried raw material is made, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
实施例2Example 2
一种物理协同生物处理提高燕麦全谷物总酚含量的方法，包括如下步骤：A method for increasing the total phenol content of whole oat grains by physical and biological treatment, comprising the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置MRS培养基，将植物乳杆菌接种于培养基上，在37℃温度下进行活化，活化时间为24h。S2. Activation of bacterial strains: MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
S3、制备发酵剂。将活化后的植物乳杆菌在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水以制备出预设浓度的菌液(10
9CFU/mL)，用作发酵剂。
S3. Prepare a starter. Centrifuge the activated Lactobacillus plantarum at 4000-5000 rpm/min for 5 min, collect the bacteria, wash them, and add water to prepare a bacterial solution of a preset concentration (10 9 CFU/mL) for use as a starter.
S4、微波处理：将300g燕麦置于微波炉中800W功率下微波处理30s。S4. Microwave treatment: Place 300 g of oats in a microwave oven at 800 W for 30 seconds.
S5、接种发酵。将植物乳杆菌菌液与燕麦按质量比1:50称量，将菌液接种到燕麦中，菌液与燕麦的质量比例是1:50，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)2h以去除剩余的水分，制成干燥原料后放入培养箱中，在37℃的温度下发酵4d。S5, inoculation and fermentation. The Lactobacillus plantarum bacterial solution and oats are weighed at a mass ratio of 1:50, and the bacterial solution is inoculated into the oats, the mass ratio of the bacterial solution to the oats is 1:50, and the oats are fully stirred so that they can be evenly attached to the surface of the oats, and the remaining water is removed by low-temperature drying (40° C.) for 2 hours. After the dried raw material is made, it is placed in an incubator and fermented at a temperature of 37° C. for 4 days.
实施例3Example 3
一种物理协同生物处理提高燕麦全谷物总酚含量的方法，包括如下步骤：A method for increasing the total phenol content of whole oat grains by physical and biological treatment, comprising the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置MRS培养基，将植物乳杆菌接种于培养基上，在37℃温度下进行活化，活化时间为24h。S2. Activation of bacterial strains: MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
S3、制备发酵剂。将活化后的植物乳杆菌在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水以制备出预设浓度的菌液(10
9CFU/mL)，用作发酵剂。
S3. Prepare a starter. Centrifuge the activated Lactobacillus plantarum at 4000-5000 rpm/min for 5 min, collect the bacteria, wash them, and add water to prepare a bacterial solution of a preset concentration (10 9 CFU/mL) for use as a starter.
S4、微波处理：将300g燕麦置于微波炉中以800W功率微波处理40s。S4. Microwave treatment: 300 g of oats were placed in a microwave oven and microwaved at 800 W for 40 seconds.
S5、接种发酵。将植物乳杆菌发酵剂与燕麦按质量比1:50称量，将菌液接种到燕麦中， 菌液与燕麦的质量比例是1:50，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)2h以去除剩余的水分，制成干燥原料后放入培养箱中，在37℃的温度下发酵5d。S5. Inoculation and fermentation. Weigh the Lactobacillus plantarum fermentation agent and oats at a mass ratio of 1:50, inoculate the bacterial solution into the oats, and stir it thoroughly so that it can evenly adhere to the surface of the oats. Use low-temperature drying (40°C) for 2h to remove the remaining moisture. After the dry raw material is made, put it into an incubator and ferment it at a temperature of 37°C for 5d.
对比例1省略微波处理Comparative Example 1 Omitting Microwave Treatment
一种生物处理燕麦全谷物的方法，包括如下步骤：A method for biologically processing whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置MRS培养基，将植物乳杆菌接种于培养基上，在37℃温度下进行活化，活化时间为24h。S2. Activation of bacterial strains: MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
S3、制备发酵剂。将活化后的植物乳杆菌在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水以制备出预设浓度的菌液(10
9CFU/mL)，用作发酵剂。
S3. Prepare a starter. Centrifuge the activated Lactobacillus plantarum at 4000-5000 rpm/min for 5 min, collect the bacteria, wash them, and add water to prepare a bacterial solution of a preset concentration (10 9 CFU/mL) for use as a starter.
S4、接种发酵。将植物乳杆菌菌液与燕麦按质量比1:50称量，将菌液接种到燕麦中，菌液与燕麦的质量比例是1:50，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)去除剩余的水分，烘干2h，制成干燥原料后放入培养箱中，在37℃的温度下发酵3d。S4, inoculation and fermentation. The Lactobacillus plantarum bacterial solution and oats are weighed at a mass ratio of 1:50, and the bacterial solution is inoculated into the oats, the mass ratio of the bacterial solution to the oats is 1:50, and the oats are stirred sufficiently so that they can be evenly attached to the surface of the oats, and the remaining water is removed by low-temperature drying (40° C.), and the drying is performed for 2 hours. After the dried raw material is prepared, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
对比例2采用米根霉处理燕麦Comparative Example 2: Treatment of oats with Rhizopus oryzae
一种生物处理燕麦全谷物的方法，包括如下步骤：A method for biologically processing whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置PDA培养基，将米根霉接种于培养基上，在28℃温度下进行一次活化，活化时间为24h。再进行二次活化，时间为72h。S2. Activation of strains. Prepare PDA medium according to the medium configuration standard, inoculate Rhizopus oryzae on the medium, and perform a primary activation at 28°C for 24 hours, and a secondary activation for 72 hours.
S3、制备发酵剂。将活化后的米根霉在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水制备出预设浓度的发酵剂(10
6-10
7个/mL)。
S3. Prepare a starter culture. Centrifuge the activated Rhizopus oryzae for 5 min at 4000-5000 rpm/min, collect the cells, wash them, and add water to prepare a starter culture of a preset concentration (10 6 -10 7 cells/mL).
S4、接种发酵。将米根霉发酵剂(10
6-10
7个/mL)与燕麦的按照质量比例为1:50，接种到燕麦中，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)去除剩余的水分，烘干2h，制成干燥原料后放入培养箱中，在28℃的温度下发酵3d。
S4, inoculation and fermentation. Rhizopus oryzae fermentation agent (10 6 -10 7 cells/mL) and oats are inoculated into oats at a mass ratio of 1:50, and stirred thoroughly to make it evenly adhere to the surface of the oats. The remaining moisture is removed by low-temperature drying (40°C) for 2 hours. After being made into dry raw materials, they are placed in an incubator and fermented at a temperature of 28°C for 3 days.
对比例3采用酿酒酵母处理燕麦Comparative Example 3: Treatment of oats with brewer's yeast
一种生物处理燕麦全谷物的方法，包括如下步骤：A method for biologically processing whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置YPD培养基，将酿酒酵母接种于培养基上，在28℃温度下进行活化，活化时间为24h。S2. Activation of strains: Prepare YPD medium according to the medium configuration standard, inoculate brewer's yeast on the medium, and activate it at 28°C for 24 hours.
S3、制备发酵剂。将活化后的酿酒酵母在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水以制备出预设浓度的发酵剂(10
8-10
9个/mL)。
S3. Prepare a starter culture. Centrifuge the activated Saccharomyces cerevisiae at 4000-5000 rpm/min for 5 min, collect the cells, wash them, and add water to prepare a starter culture of a preset concentration (10 8 -10 9 cells/mL).
S4、接种发酵。将酿酒酵母发酵剂(10
8-10
9个/mL)与燕麦按照质量比例为1:50，接种到燕麦中，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)去除剩余的水分，烘干2h，制成干燥原料后放入培养箱中，在28℃的温度下发酵3d。
S4. Inoculation and fermentation. Inoculate brewer's yeast starter (10 8 -10 9 cells/mL) and oats at a mass ratio of 1:50 into oats, stir thoroughly to make it adhere evenly to the surface of the oats, remove the remaining moisture by low-temperature drying (40°C), dry for 2 hours, and place the dried raw material in an incubator for fermentation at 28°C for 3 days.
对比例4Comparative Example 4
一种微波处理燕麦全谷物的方法，包括如下步骤：A method for microwave processing of whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、微波处理：将300g燕麦置于微波炉中以800W功率微波处理20s。S2. Microwave treatment: 300 g of oats were placed in a microwave oven and microwaved at 800 W for 20 seconds.
对比例5Comparative Example 5
一种超声处理燕麦全谷物的方法，包括如下步骤：A method for ultrasonically treating whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。烘干条件为40℃，2h处理。S1. Preparation of whole oat grains. Select whole oat grains of good quality and full grains, sterilize and dry them for later use. The drying condition is 40℃ for 2h.
S2、超声处理：将300g燕麦置于烧杯中，然后放入超声水浴锅中，45℃下超声处理20s。S2. Ultrasonic treatment: 300 g of oats were placed in a beaker, and then placed in an ultrasonic water bath, and ultrasonically treated at 45°C for 20 seconds.
对比例6Comparative Example 6
一种物理协同生物处理燕麦全谷物的方法，包括如下步骤：A method for physically coordinating biologically processed whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置MRS培养基，将植物乳杆菌接种于培养基上，在37℃温度下进行活化，活化时间为24h。S2. Activation of bacterial strains: MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
S3、制备发酵剂。将活化后的植物乳杆菌在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水制备出预设浓度的植物乳杆菌菌液(10
9CFU/mL)，用作发酵剂。
S3. Prepare a starter. Centrifuge the activated Lactobacillus plantarum at 4000-5000 rpm/min for 5 min, collect the bacteria, wash them, and add water to prepare a Lactobacillus plantarum bacterial solution (10 9 CFU/mL) of a preset concentration, which is used as a starter.
S4、微波处理：将燕麦置于微波炉中微波处理10s。S4. Microwave treatment: Place the oats in a microwave oven for 10 seconds.
S5、接种发酵。将植物乳杆菌菌液与燕麦按照质量比例为1:50，接种到燕麦中，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)去除剩余的水分，烘干2h，制成干燥原料后放入培养箱中，在37℃的温度下发酵3d。S5, inoculation and fermentation. The Lactobacillus plantarum liquid and oats are inoculated into the oats in a mass ratio of 1:50, and stirred thoroughly so that they can evenly adhere to the surface of the oats. The remaining moisture is removed by low-temperature drying (40° C.) for 2 hours. After being made into a dry raw material, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
对比例7Comparative Example 7
一种物理协同生物处理燕麦全谷物的方法，包括如下步骤：A method for physically coordinating biologically processed whole oat grains comprises the following steps:
S1、燕麦全谷物制备。选取品质优良、颗粒饱满的燕麦全粒，消毒灭菌烘干后备用。S1. Preparation of whole oat grains: Select whole oat grains of good quality and full grains, sterilize, dry and set aside.
S2、菌种活化。按照培养基配置标准配置MRS培养基，将植物乳杆菌接种于培养基上，在37℃温度下进行活化，活化时间为24h。S2. Activation of bacterial strains: MRS medium was prepared according to the medium preparation standard, Lactobacillus plantarum was inoculated on the medium, and activated at 37° C. for 24 hours.
S3、制备发酵剂。将活化后的植物乳杆菌在4000-5000rpm/min条件下离心5min，收集菌体，洗涤，加水以制备出预设浓度的植物乳杆菌菌液(10
9CFU/mL)，用作发酵剂。
S3. Prepare a starter. Centrifuge the activated Lactobacillus plantarum at 4000-5000 rpm/min for 5 min, collect the bacteria, wash them, and add water to prepare a Lactobacillus plantarum bacterial solution (10 9 CFU/mL) of a preset concentration for use as a starter.
S4、微波处理：将燕麦置于微波炉中微波处理5s。S4. Microwave treatment: Place the oats in a microwave oven for 5 seconds.
S5、接种发酵。将植物乳杆菌菌液与燕麦按照质量比例为1:50，接种到燕麦中，充分搅拌使其能均匀附着在燕麦表面，利用低温烘干(40℃)去除剩余的水分，烘干2h，制成干燥原料后放入培养箱中，在37℃的温度下发酵3d。S5, inoculation and fermentation. The Lactobacillus plantarum liquid and oats are inoculated into the oats in a mass ratio of 1:50, and stirred thoroughly so that they can evenly adhere to the surface of the oats. The remaining moisture is removed by low-temperature drying (40° C.) for 2 hours. After being made into a dry raw material, it is placed in an incubator and fermented at a temperature of 37° C. for 3 days.
表1各实施例及对比例的总酚含量对比Table 1 Comparison of total phenol content in each embodiment and comparative example
可以看到实施例1、2和3的总酚含量显著高于(2-7倍)所有对比例的总酚含量。在仅进行物理法处理的组别中，总酚含量是相对较低的，其原因主要在于仅使用物理法对其化学成分没有显著的改变。物理法在本发明中的作用是为生物法的作用提供良好的基础。在利用其他菌种处理的组别中，总酚含量有一定增长但不明显，其主要原因是米根霉和酿酒酵母的内部生物酶对于酚类物质作用的不强。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 comparative examples. In the group treated only by physical method, the total phenol content is relatively low, mainly because the chemical composition is not significantly changed by physical method alone. The role of physical method in the present invention is to provide a good basis for the role of biological method. In the group treated with other strains, the total phenol content has a certain increase but not obvious, mainly because the internal biological enzymes of Rhizopus oryzae and Saccharomyces cerevisiae are not strong for phenolic substances.
在未协同物理法仅用乳酸菌发酵的对比例1中，总酚含量显著低于实施例，说明单纯使用菌种发酵会产生发酵效果差的情况，其主要原因是菌体分散不均匀，通常在谷物表面生长难以进入内部代谢导致发酵不彻底的问题。在物理法协同生物法处理时间较短的组别，其总酚含量有显著增长，但对比实施例较小，其主要原因是处理的条件未进行优化。In Comparative Example 1, which was fermented with lactic acid bacteria without physical method, the total phenol content was significantly lower than that in the examples, indicating that fermentation with bacteria alone would result in poor fermentation effect. The main reason was that the bacteria were unevenly dispersed and usually grew on the surface of grains and had difficulty entering the internal metabolism, resulting in incomplete fermentation. In the group with a shorter treatment time of physical method and biological method, the total phenol content increased significantly, but was smaller than that in the examples, mainly because the treatment conditions were not optimized.
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。Although the present invention has been disclosed as above in the preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.
Claims (10)
- 一种物理协同生物处理燕麦全谷物的方法，其特征在于，包括如下步骤：A method for physically coordinating biological treatment of whole oat grains, comprising the following steps:将燕麦全粒消毒、灭菌、烘干后备用；Disinfect, sterilize and dry the whole oats for later use;将植物乳杆菌活化、扩大培养，并收集植物乳杆菌菌体；activating and expanding the culture of Lactobacillus plantarum, and collecting Lactobacillus plantarum cells;将消毒、灭菌、烘干后的燕麦全粒在800W微波功率下处理20-40s；The sterilized, sterilized and dried whole oats were treated at 800 W microwave power for 20-40 seconds;向植物乳杆菌菌体中加水，得到植物乳杆菌菌液，然后接种到经过微波处理的燕麦全粒中，充分搅拌，然后于35～37℃，发酵3～5d。Water is added to the Lactobacillus plantarum cells to obtain the Lactobacillus plantarum liquid, which is then inoculated into the whole oats treated with microwaves, fully stirred, and then fermented at 35-37° C. for 3-5 days.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述植物乳杆菌菌液浓度为10 9-10 10CFU/mL。 The method for physical synergistic biological treatment of whole oat grains according to claim 1, characterized in that the concentration of the Lactobacillus plantarum liquid is 10 9 -10 10 CFU/mL.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述消毒、灭菌是利用高压蒸汽灭菌锅于121℃处理15min。The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the disinfection and sterilization are carried out by using a high-pressure steam autoclave at 121° C. for 15 minutes.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述烘干是利用40℃烘箱烘2h。The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the drying is carried out by baking in an oven at 40°C for 2 hours.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述植物乳杆菌活化、扩大培养时所用的培养基是MRS培养基。The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the culture medium used for activation and expansion of Lactobacillus plantarum is MRS culture medium.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述向植物乳杆菌菌体中加水，是将植物乳杆菌菌体与无菌水按照体积比为1:50-1：100混合，得到菌液，菌液中植物乳杆菌菌液浓度为10 9-10 10个/ml。 The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the adding of water to the Lactobacillus plantarum cells is to mix the Lactobacillus plantarum cells with sterile water in a volume ratio of 1:50-1:100 to obtain a bacterial solution, wherein the concentration of the Lactobacillus plantarum bacterial solution is 10 9 -10 10 cells/ml.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述接种，是将植物乳杆菌菌液与燕麦全粒按照质量比1:50混合。The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the inoculation is to mix the Lactobacillus plantarum liquid with the whole oat grains in a mass ratio of 1:50.
- 根据权利要求1或6所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，所述向植物乳杆菌菌体中加水，是将植物乳杆菌菌体与无菌水按照体积比为1:50-1：100混合，得到菌液，菌液中植物乳杆菌菌液浓度为10 9个/ml。 A method for physical synergistic biological treatment of oat whole grains according to claim 1 or 6, characterized in that the adding of water to the Lactobacillus plantarum cells is to mix the Lactobacillus plantarum cells with sterile water in a volume ratio of 1:50-1:100 to obtain a bacterial solution, wherein the concentration of the Lactobacillus plantarum bacterial solution in the bacterial solution is 10 9 cells/ml.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，在800W微波功率下处理20s、30s或40s。The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the treatment is carried out at a microwave power of 800 W for 20 s, 30 s or 40 s.
- 根据权利要求1所述的一种物理协同生物处理燕麦全谷物的方法，其特征在于，于37℃，发酵3～5d。The method for physical synergistic biological treatment of whole oat grains according to claim 1 is characterized in that the fermentation is carried out at 37° C. for 3 to 5 days.
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| CN1943407A (en) * | 2006-10-14 | 2007-04-11 | 山西金绿禾燕麦研究所 | Process for producing instant oat powder and oat complete powder by microwave |
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