WO2024066017A1 - Procédé d'amélioration de la teneur total en composés phénoliques de céréales d'avoine complètes au moyen d'un traitement physico-biologique synergique - Google Patents

Procédé d'amélioration de la teneur total en composés phénoliques de céréales d'avoine complètes au moyen d'un traitement physico-biologique synergique Download PDF

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Publication number
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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WIPO (PCT)
Prior art keywords
lactobacillus plantarum
oat grains
whole oat
whole
biological treatment
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PCT/CN2022/135425
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English (en)
Chinese (zh)
Inventor
李言
王立
孙娟
张天恒
顾尧
樊铭聪
钱海峰
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江南大学
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Publication of WO2024066017A1 publication Critical patent/WO2024066017A1/fr

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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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Procédé de traitement physico-biologique synergique de céréales d'avoine complètes consistant à : après désinfection, stériliser et sécher des céréales d'avoine complètes, les conserver en vue d'une utilisation ultérieure ; effectuer une activation et une culture développée sur lactobacillus plantarum et collecter les thalles de lactobacillus plantarum ; traiter les céréales d'avoine complètes désinfectées, stérilisées et séchées sous une puissance micro-ondes de 800 W pendant 20 à 40 s ; et ajouter de l'eau aux thalles de lactobacillus plantarum pour obtenir un lactobacillus plantarum liquide, puis inoculer celui-ci dans les céréales d'avoine complètes soumises à un traitement par micro-ondes, agiter complètement et laisser fermenter à 35-37 °C pendant 3 à 5 jours.
PCT/CN2022/135425 2022-09-30 2022-11-30 Procédé d'amélioration de la teneur total en composés phénoliques de céréales d'avoine complètes au moyen d'un traitement physico-biologique synergique WO2024066017A1 (fr)

Applications Claiming Priority (2)

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CN202211209908.4 2022-09-30
CN202211209908.4A CN115500455B (zh) 2022-09-30 2022-09-30 一种物理协同生物处理提高燕麦全谷物总酚含量的方法

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Citations (5)

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CN1943407A (zh) * 2006-10-14 2007-04-11 山西金绿禾燕麦研究所 微波制备速溶燕麦粉、燕麦全粉的生产工艺
CN101218938A (zh) * 2008-02-05 2008-07-16 中国农业大学 微波加热抑制燕麦脂肪酶活性的方法
CN102186353A (zh) * 2008-11-21 2011-09-14 桂格燕麦公司 全燕麦可微波烘焙产品
CN105707273A (zh) * 2016-02-22 2016-06-29 高枫 一种燕麦发酵乳的制备方法
CN110024930A (zh) * 2019-04-26 2019-07-19 润盈生物工程（上海）有限公司 一种直投式复合益生菌发酵型燕麦饮料的制备方法

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KR101086461B1 (ko) * 2010-11-18 2011-11-25 두보식품 주식회사 마이크로파와 쌀 발효 미생물을 이용한 기능성 발효 현미 제조방법
KR101876158B1 (ko) * 2018-01-10 2018-07-06 김지희 발효잡곡쌀의 제조방법
WO2020098097A1 (fr) * 2018-11-12 2020-05-22 中粮营养健康研究院有限公司 Lactobacillus plantarum et application correspondante
CN110192647A (zh) * 2019-07-05 2019-09-03 山西省农业科学院农产品加工研究所 全谷豆薯果蔬菌粉及其制备方法
KR102323018B1 (ko) * 2021-03-22 2021-11-10 농업회사법인 웰앤뷰 주식회사 발아현미를 이용한 막걸리 분말 조성물 및 그 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1943407A (zh) * 2006-10-14 2007-04-11 山西金绿禾燕麦研究所 微波制备速溶燕麦粉、燕麦全粉的生产工艺
CN101218938A (zh) * 2008-02-05 2008-07-16 中国农业大学 微波加热抑制燕麦脂肪酶活性的方法
CN102186353A (zh) * 2008-11-21 2011-09-14 桂格燕麦公司 全燕麦可微波烘焙产品
CN105707273A (zh) * 2016-02-22 2016-06-29 高枫 一种燕麦发酵乳的制备方法
CN110024930A (zh) * 2019-04-26 2019-07-19 润盈生物工程（上海）有限公司 一种直投式复合益生菌发酵型燕麦饮料的制备方法

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