Low-sugar aging-delaying aronia melanocarpa fruit fermentation liquor and preparation method thereof

Abstract

The invention relates to the field of food fermentation, in particular to low-sugar aging-delaying aronia melanocarpa fruit fermentation liquor and a preparation method thereof. Fresh aronia melanocarpa fruits are used as raw materials, and the low-sugar fermentation liquor with the aging delaying effect is prepared through pretreatment, enzymolysis, enzyme deactivation, sugar degree adjustment and secondary fermentation. The low-sugar aging-delaying aronia melanocarpa fruit fermentation liquor provided by the invention is very low in sugar content which is lower than 5%, so that the low-sugar aging-delaying aronia melanocarpa fruit fermentation liquor is suitable for people pursuing health to drink; compared with unfermented or normally fermented aronia melanocarpa fruit fermentation liquor, the aronia melanocarpa fruit fermentation liquor prepared by the preparation method provided by the invention has the advantages that the retention rates of functional nutrient substances such as anthocyanin, procyanidine and C3A are obviously improved; the free radical scavenging rate and the tyrosinase inhibition rate of the prepared aronia melanocarpa fruit fermentation liquor are greatly improved, the antioxidant activity is improved, and the aronia melanocarpa fruit fermentation liquor can be applied to food or health care products with the functions of resisting oxidation and delaying skin aging.

Description

Technical Field

[0001] The invention relates to the field of food fermentation, and in particular to a low-sugar and anti-aging Aronia melanocarpa fruit fermentation liquid and a preparation method thereof. Background Art

[0002] Aronia nigra, also known as wild aronia and immortal berry, is a perennial deciduous shrub of the genus Aronia in the Rosaceae family. The fruit is rich in vitamins, organic acids, minerals, flavonoids and polyphenolic compounds, and has high nutritional and medicinal value. Anthocyanins are the main polyphenolic substances in Aronia nigra fruit, and they mostly exist in the form of glycosides in the plant body, called anthocyanins. Among them, cyanidin-3-O-arabinoside (C3A) is one of the most common anthocyanins.

[0003] Fruit and vegetable fermented liquid is made from fruits and vegetables through biological fermentation. As a functional fermented product, it contains a variety of enzymes, vitamins, polyphenols, flavonoids, anthocyanins and other bioactive ingredients. However, the fermented liquid currently sold on the market generally has too high a sugar content, which does not meet the concept of modern people pursuing a low-sugar diet.

[0004] Therefore, how to use fresh Aronia nigra as raw material to prepare a low-sugar fermentation liquid, which not only solves the problem of poor storage and transportation of fresh fruit, but also meets the dietary pursuits of modern people, improves the high-value utilization of Aronia nigra, and at the same time produces Aronia nigra fruit fermentation liquid rich in functional active ingredients (such as C3A), is a technical problem that technical personnel in this field urgently need to solve. Summary of the invention

[0005] In order to solve the problem of how to prepare a low-sugar Aronia nigra fruit fermentation liquid rich in functional active ingredients, the present invention provides a low-sugar and anti-aging Aronia nigra fruit fermentation liquid and a preparation method thereof. The technical scheme is as follows, comprising the following steps: Pre-treatment: mixing and pulping the berries of Aronia nigra with water to prepare Aronia nigra juice; Enzymatic hydrolysis: mixing the Aronia nigra juice with a composite enzyme, performing enzymatic hydrolysis, and obtaining an enzymatic hydrolyzate; wherein the composite enzyme comprises cellulase and pectinase; Adjust the sugar content: Use oligosaccharides to adjust the sugar content of the enzymatic hydrolysate, and then inactivate the enzyme; First-stage fermentation: adding Lactobacillus plantarum to the enzyme hydrolyzate after enzyme inactivation to perform first-stage fermentation, and obtaining first-stage fermentation liquid after filtration; Second process fermentation: adding Lactobacillus paracasei to the first process fermentation liquid, performing second process fermentation, and obtaining the low-sugar and anti-aging Aronia melanocarpa fermentation liquid after filtration; Wherein, the plant lactobacillus is plant lactobacillus YYS-99, and its preservation number is CGMCC No.25838; the Lactobacillus paracasei is Lactobacillus paracasei YYS-69, and its preservation number is CGMCC No.25837.

[0006] Furthermore, in the pretreatment step, the mass ratio of the Aronia melanocarpa fruit to water is (1-10):1.

[0007] Preferably, the mass ratio of the aronia melanocarpa fruit to water is (1-3):1.

[0008] Furthermore, in the enzymolysis step, the enzymolysis temperature is 30-50°C, and the enzymolysis time is 30-90 min; the amount of the complex enzyme added is 0.01-0.2% of the weight of the Aronia nigromaculata juice; and the mass ratio of the cellulase to the pectinase is 0.1-2:0.1-2.

[0009] Preferably, the enzymolysis temperature is 35-42° C., and the enzymolysis time is 50-70 min.

[0010] More preferably, the enzymatic hydrolysis temperature is 36-38°C.

[0011] Preferably, the added amount of the complex enzyme is 0.15-0.2% of the weight of Aronia nigromaculata juice.

[0012] Preferably, the mass ratio of the cellulase to the pectinase is 1:1.

[0013] Furthermore, in the step of adjusting the sugar content, the sugar content of the enzymatic hydrolyzate is adjusted to 10% to 20%; and the oligosaccharide is isomaltooligosaccharide or fructooligosaccharide.

[0014] Furthermore, in the step of adjusting the sugar content, the enzyme inactivation temperature is 90° C. or above, and the time is 5 to 15 minutes.

[0015] Preferably, the sugar content of the enzymatic hydrolyzate is adjusted to 14% to 16%; and the oligosaccharide is maltooligosaccharide.

[0016] Furthermore, in the first fermentation step, the fermentation temperature is 20-40° C., and the fermentation time is 48-96 hours; the addition amount of the Lactobacillus plantarum YYS-99 is 0.01% to 0.04% of the weight of the Aronia nigromaculata juice.

[0017] Preferably, the added amount of the Lactobacillus plantarum YYS-99 is 0.01% to 0.03% by weight of the Aronia nigromaculata juice.

[0018] Furthermore, in the second-process fermentation step, the Lactobacillus paracasei YYS-69 is added when the sugar content of the first-process fermentation liquid is 8% to 12% and the alcohol content is less than 10%.

[0019] Furthermore, in the second-process fermentation step, the addition amount of the Lactobacillus paracasei YYS-69 is 0.01% to 0.05% of the weight of the first-process fermentation liquid.

[0020] Preferably, the addition amount of the Lactobacillus paracasei YYS-69 is 0.01% to 0.03% of the weight of the first-stage fermentation liquid.

[0021] Furthermore, in the second fermentation step, the fermentation temperature is 20-40° C., and the fermentation time is 36-72 hours.

[0022] Preferably, the first-stage fermentation and the second-stage fermentation are carried out in a fermenter, and in order to enable the fermentation bacteria to ferment evenly, the fermenter used in the present invention is equipped with a stirring function.

[0023] The invention also provides a fermented aronia oleracea fruit liquor, which is prepared by adopting the method for preparing the low-sugar and anti-aging fermented aronia oleracea fruit liquor as described above.

[0024] Compared with the prior art, the low-sugar and anti-aging Aronia nigra fermented liquid provided by the invention has a very low sugar content, all lower than 5%, and is suitable for people pursuing health to drink; compared with unfermented or commonly fermented Aronia nigra fermented liquid, the retention rates of the functional nutrients anthocyanidins, proanthocyanidins and C3A in the Aronia nigra fermented liquid prepared by the preparation method provided by the invention are significantly improved; the free radical scavenging rate and tyrosinase inhibition rate of the Aronia nigra fermented liquid prepared by the invention are greatly improved, and the antioxidant activity is improved, so the Aronia nigra fermented liquid can be applied to foods or health products with antioxidant and skin aging-delaying effects. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] The present invention also provides the following examples and comparative examples to verify the effects of the solutions of the present invention: Example 1 Pretreatment: taking 300 kg of fresh Aronia nigra fruits, adding 150 kg of water in proportion, mixing, crushing and beating, and obtaining Aronia nigra juice; Enzyme hydrolysis: cellulase and pectinase were mixed in a mass ratio of 1:1, added to the Aronia nigra juice, the added amount was 0.15% of the weight of the Aronia nigra juice, and enzymolysis was performed at 36°C for 50 minutes to obtain an enzymolysis solution; Adjust the sugar content: Use oligosaccharides to adjust the sugar content of the enzymatic hydrolysate to 14%, and then heat it at 90°C for 10 minutes to inactivate the enzyme; First-stage fermentation: adding 0.01% of the weight of Aronia nigra juice to the enzymatic hydrolyzate after enzyme inactivation to perform first-stage fermentation at a fermentation temperature of 25° C. for 48 hours, filtering with 100-mesh gauze after fermentation to obtain a first-stage fermentation liquid with a sugar content of 10% and an alcohol content of less than 10%; Second-stage fermentation: 0.01% of the weight of the first-stage fermentation liquid by weight of Lactobacillus paracasei YYS-69 was added to the first-stage fermentation liquid for second-stage fermentation. The fermentation temperature was 27°C and the fermentation time was 36 hours. After the fermentation was completed, a 200-mesh filter cloth was used to filter to obtain a black fruit glandular rib fruit fermentation liquid with a sugar content of less than 5%.

[0027] Example 2 Pretreatment: taking 200 kg of fresh Aronia nigra fruit, adding 110 kg of water in proportion, mixing, crushing and beating, and obtaining Aronia nigra juice; Enzyme hydrolysis: cellulase and pectinase were mixed in a mass ratio of 1:1, added to the Aronia nigra juice, the added amount was 0.16% of the weight of the Aronia nigra juice, and enzymolysis was performed at 36°C for 60 minutes to obtain an enzymolysis solution; Adjust the sugar content: Use oligosaccharides to adjust the sugar content of the enzymatic hydrolysate to 15%, and then heat it at 90°C for 10 minutes to inactivate the enzyme; First-stage fermentation: adding 0.015% of the weight of Aronia nigra juice to the enzymatic hydrolyzate after enzyme inactivation, and performing first-stage fermentation at a fermentation temperature of 20° C. for 72 hours. After fermentation, filtering with 100-mesh gauze to obtain a first-stage fermentation liquid with a sugar content of 10% and an alcohol content of less than 8%. Second-stage fermentation: 0.02% of the weight of the first-stage fermentation liquid by weight of Lactobacillus paracasei YYS-69 was added to the first-stage fermentation liquid for second-stage fermentation. The fermentation temperature was 20°C and the fermentation time was 48 hours. After the fermentation was completed, a 200-mesh filter cloth was used to filter to obtain a black fruit glandular rib fruit fermentation liquid with a sugar content of less than 5%.

[0028] Example 3 Pretreatment: taking 400 kg of fresh Aronia nigra fruits, adding 200 kg of water in proportion, mixing, crushing and beating, and obtaining Aronia nigra juice; Enzyme hydrolysis: cellulase and pectinase were mixed in a mass ratio of 1:1, added to the Aronia nigra juice, the added amount was 0.17% of the weight of the Aronia nigra juice, and enzymolysis was performed at 37°C for 60 minutes to obtain an enzymolysis solution; Adjust the sugar content: Use oligosaccharides to adjust the sugar content of the enzymatic hydrolysate to 16%, and then heat it at 90°C for 10 minutes to inactivate the enzyme; First-stage fermentation: adding 0.03% of the weight of Aronia nigra juice to the enzymatic hydrolyzate after enzyme inactivation to perform first-stage fermentation at a fermentation temperature of 23° C. for 96 hours, filtering with 100-mesh gauze after fermentation to obtain a first-stage fermentation liquid with a sugar content of 7% and an alcohol content of less than 6%; Second-stage fermentation: 0.025% of the weight of the first-stage fermentation liquid by weight of Lactobacillus paracasei YYS-69 was added to the first-stage fermentation liquid for second-stage fermentation. The fermentation temperature was 23°C and the fermentation time was 72 hours. After the fermentation was completed, a 200-mesh filter cloth was used to filter to obtain a black fruit glandular rib fruit fermentation liquid with a sugar content of less than 5%.

[0029] Comparative Example 1: Ordinary Aronia nigra juice, no fermentation at all Compared with Example 1, the only difference is that this comparative example does not undergo fermentation treatment, that is, does not undergo two fermentation procedures of the first procedure fermentation and the second procedure fermentation, and the other steps and process conditions are consistent with those of Example 1.

[0030] Comparative Example 2: Ordinary Aronia nigra juice, only the first stage fermentation Compared with Example 1, the only difference is that the comparative example does not undergo the second-stage fermentation treatment, that is, the first-stage fermentation is performed after adjusting the sugar content and inactivating the enzyme, and the second-stage fermentation is not performed. The other steps and process conditions are consistent with those of Example 1.

[0031] Comparative Example 3: Ordinary Aronia nigra juice, only second-stage fermentation Compared with Example 1, the only difference is that the comparative example does not undergo the first-stage fermentation treatment, that is, the second-stage fermentation is directly performed after adjusting the sugar content and inactivating the enzyme, and the other steps and process conditions are consistent with those of Example 1.

[0032] The raw material strains used in the above examples and comparative examples have been published and collected, and their preservation information is as follows: Lactobacillus plantarum YYS-99, Latin name: Lactiplantibacillus plantarum , deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, the deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, the deposit date is September 28, 2022, and the deposit number is CGMCC No.25838.

[0033] Lactobacillus paracasei YYS-69, Latin name: Lactobacillus Paracasei , deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, the deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, the deposit date is September 28, 2022, and the deposit number is CGMCC No.25837.

[0034] Performance Test: 1. Determination of anthocyanins and proanthocyanidins in fermented broth of Aronia nigra The determination of anthocyanin content in the fermented broth of Aronia nigra fruit was based on NY / T 2640-2014, and the determination of proanthocyanidin content was based on the Technical Specifications for Inspection and Evaluation of Health Food (2003 Edition). The determination results are shown in Table 1.

[0035] Table 1 Anthocyanin and proanthocyanidin contents in fermented broth of Aronia nigra

[0036] As can be seen from Table 1, the contents of anthocyanins and proanthocyanidins in the examples of the fermented broth of Aronia nigra are significantly higher than those in the comparative examples. Among them, the contents of anthocyanins and proanthocyanidins in Example 3 are the highest. This shows that the fermented bacteria selected by the present invention and the mixed bacteria fermentation method adopted can effectively increase the contents of anthocyanins and proanthocyanidins in the fermented broth of Aronia nigra.

[0037] 2. Determination of cyanidin-3-O-arabinoside (C3A) content Determination of cyanidin-3-O-glucoside (C3G) content, refer to Zhang Tingting's "One Test Multiple Evaluation Method" Determination of the Content of Three Anthocyanins in Aronia nigromaculata Fruits", the C3G content of the comparative example and the embodiment was determined by HPLC, and the determination results are shown in Table 2.

[0038] Table 2 C3A content in fermented broth of Aronia nigra

[0039] The content unit mg / g indicates the C3A content in 1g of Aronia nigra fruit powder.

[0040] As shown in Table 2, the C3A content of the fermented broth of Aronia nigra fruit in Examples 1-3 is significantly higher than that of Comparative Examples 1-3 ( P <0.05).

[0041] 3. Antioxidant activity analysis of the fermented broth of Aronia nigra and the comparative examples 20 ml of the fermented broth of Aronia nigra fruit of the embodiment and the comparative example was taken as a sample liquid, and the superoxide anion scavenging rate, hydroxyl radical scavenging rate, DPPH radical scavenging rate and ABTS radical scavenging rate were detected. The specific data are shown in Table 3.

[0042] Among them, the superoxide anion scavenging rate detection method of the fermented liquid of Aronia nigrostriatum fruit refers to the "Research on the Extraction Process and Antioxidant Activity of Gleditsia sinensis Leaf Polysaccharides"; the DPPH free radical scavenging rate and ABTS free radical scavenging rate detection methods refer to the DPPH and ABTS methods of antioxidant determination in "GB / T 39100-2020", and the hydroxyl radical scavenging rate detection method refers to the "Research on the Antioxidant Activity of Panax notoginseng Polysaccharides".

[0043] Table 3 Analysis of antioxidant activity of fermented broth of Aronia nigra

[0044] As can be seen from Table 3, the free radical scavenging rates of the embodiments are all higher than those of the comparative examples, and the scavenging rate of Example 3 is the best. Free radicals are related to human skin aging, and the results show that increasing the content of anthocyanins and proanthocyanidins in the fermented liquid of Aronia nigra can effectively improve the scavenging rate of free radicals, indicating that the fermented strains selected in the present invention and the mixed fermentation method can increase the content of anthocyanins and proanthocyanidins in the fermented liquid of Aronia nigra, thereby improving the free radical scavenging rate, indicating that the fermented liquid of Aronia nigra obtained in the embodiment of the present invention is more conducive to delaying skin aging.

[0045] 4. Tyrosinase inhibitory activity of the fermented broth of Aronia nigra obtained in the examples and comparative examples 20 ml of the fermentation broth of the embodiment and the comparative example was taken to detect the tyrosinase inhibitory activity. The specific data are shown in Table 4. The tyrosinase inhibitory activity was tested using T / SHRH015-2018 Cosmetics-Tyrosinase Activity Inhibition Test.

[0046] Table 4 Tyrosinase inhibition results of examples and comparative examples

[0047] As can be seen from Table 4, the tyrosinase inhibition rates of the embodiments of the present invention are all higher than those of the comparative examples. This indicates that the method of the present invention can significantly improve the tyrosinase inhibition rate compared to the treatment method of Aronia nigromaculata fruit without fermentation and using a single strain. By inhibiting the activity of tyrosinase, the production of melanin can be effectively reduced to achieve a whitening effect. The improvement of the tyrosinase inhibition rate is conducive to the improvement of the whitening effect of the product on human skin.

[0048] 5. The sugar content of the Aronia nigra fermented liquid obtained in Examples 1-3 of the present invention was compared with that of commercially available fermented liquid. The results are shown in Table 5.

[0049] Table 5 Comparison of sugar content between fermented broth of Aronia nigra and commercially available fermented broth

[0050] As shown in Table 5, the fermentation method of the present invention can effectively reduce the sugar content of the fermentation liquid compared with the treatment methods of Aronia nigra fruit without fermentation and fermentation with a single strain. The sugar content of the Aronia nigra fruit fermentation liquid obtained in the examples of the present invention and the comparative examples is compared with the three commercially available fermentation liquids, and is lower than that of the commercially available fermentation liquids.

[0051] In summary, the sugar content of the Aronia nigra fermented fruit liquid prepared by the present invention is very low, all lower than 5%, and is suitable for people who pursue health to drink; compared with the unfermented or commonly fermented Aronia nigra fermented fruit liquid, the retention rates of anthocyanins, proanthocyanidins and C3A functional nutrients in the Aronia nigra fermented fruit liquid prepared by the preparation method provided by the present invention are significantly improved; the free radical scavenging rate and tyrosinase inhibition rate of the Aronia nigra fermented fruit liquid prepared by the present invention are greatly improved, and the antioxidant activity is improved, so the Aronia nigra fermented fruit liquid can be applied to foods or health products with antioxidant and skin aging delaying effects.

[0052] Although the terms such as black fruit glandular rib fruit fermented liquid, anthocyanin, proanthocyanidin and C3A are used more frequently in this article, the possibility of using other terms is not excluded. The use of these terms is only for more convenient description and explanation of the essence of the present invention; interpreting them as any additional limitation is contrary to the spirit of the present invention.

[0053] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a low-sugar and anti-aging Aronia nigra fermented liquid, characterized in that: The following steps are involved: Pre-treatment: mixing and pulping the berries of Aronia nigra with water to prepare Aronia nigra juice; Enzymatic hydrolysis: mixing the Aronia nigra juice with a composite enzyme, performing enzymatic hydrolysis, and obtaining an enzymatic hydrolyzate; wherein the composite enzyme comprises cellulase and pectinase; Adjust the sugar content: Use oligosaccharides to adjust the sugar content of the enzymatic hydrolysate, and then inactivate the enzyme; First-stage fermentation: adding Lactobacillus plantarum to the enzyme hydrolyzate after enzyme inactivation to perform first-stage fermentation, and obtaining first-stage fermentation liquid after filtration; Second process fermentation: adding Lactobacillus paracasei to the first process fermentation liquid, performing second process fermentation, and obtaining the low-sugar and anti-aging Aronia melanocarpa fermentation liquid after filtration; Wherein, the plant lactobacillus is plant lactobacillus YYS-99, and its preservation number is CGMCC No.25838; the Lactobacillus paracasei is Lactobacillus paracasei YYS-69, and its preservation number is CGMCC No.25837.

2. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the pretreatment step, the mass ratio of the Aronia melanocarpa fruit to water is (1-10):

1.

3. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the enzymolysis step, the enzymolysis temperature is 30-50° C., and the enzymolysis time is 30-90 min. The added amount of the complex enzyme is 0.01-0.2% of the weight of the Aronia nigromaculata juice. The mass ratio of the cellulase to the pectinase is 0.1-2:0.1-2.

4. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the step of adjusting the sugar content, the sugar content of the enzymatic hydrolyzate is adjusted to 10% to 20%; the oligosaccharide is isomaltooligosaccharide or fructooligosaccharide.

5. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the step of adjusting the sugar content, the enzyme inactivation temperature is 90° C. or above, and the time is 5 to 15 minutes.

6. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the first fermentation step, the fermentation temperature is 20-40° C., and the fermentation time is 48-96 hours; the added amount of Lactobacillus plantarum YYS-99 is 0.01%-0.04% of the weight of the Aronia nigra fruit juice.

7. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the second-stage fermentation step, the Lactobacillus paracasei YYS-69 is added when the sugar content of the first-stage fermentation liquid is 8% to 12% and the alcohol content is less than 10%.

8. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the second-process fermentation step, the addition amount of the Lactobacillus paracasei YYS-69 is 0.01% to 0.05% of the weight of the first-process fermentation liquid.

9. The method for preparing the low-sugar and anti-aging Aronia melanocarpa fermented liquid according to claim 1, characterized in that: In the second fermentation step, the fermentation temperature is 20-40° C. and the fermentation time is 36-72 hours.

10. A fermented broth of Aronia nigra fruit, characterized in that: The method is adopted to prepare the low-sugar and anti-aging Aronia melanocarpa fermentation liquid as described in any one of claims 1 to 9.

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