Method for preparing low-sugar low-fat high-protein cyperus esculentus powder and product thereof

Abstract

The invention provides a method for preparing low-sugar low-fat high-protein cyperus esculentus powder and a product thereof. The method specifically comprises the following steps: S1, preparing cyperus esculentus fermentation liquor with high bioavailability; and S2, filtering the prepared cyperus esculentus fermentation liquor, emulsifying, homogenizing, and spray-drying to obtain the low-sugar low-fat high-protein cyperus esculentus powder. Wherein the step S1 further comprises the following steps: S11, uniformly mixing the cyperus esculentus cake meal with water, and inoculating a fermentation strain; and S12, performing fermentation culture at a certain temperature for a period of time. The used fermentation strain comprises bifidobacterium and / or saccharomyces cerevisiae. In the invention, the cyperus esculentus is firstly subjected to cold pressing to obtain the cyperus esculentus cake meal, so that the proportion of protein in the raw materials is increased. And carrying out fermentation culture on the cyperus esculentus cake meal, bifidobacterium and / or saccharomyces cerevisiae under proper conditions, so as to efficiently improve the low protein content in the cyperus esculentus raw material. And finally, emulsifying, homogenizing and spray-drying the obtained fermentation liquor. The preparation method is simple and efficient, the reaction temperature is low, and the nutritional ingredients in the cyperus esculentus can be effectively kept.

Description

Technical Field

[0001] The invention belongs to the technical field of cyperus oleifera products, and particularly relates to a method for preparing low-sugar, low-fat and high-protein cyperus oleifera bean powder and a product thereof. Background Art

[0002] Cyperus esculentus L. is a plant of the genus Cyperus in the family Cyperaceae. It is a positive plant that likes light. It is drought-resistant, waterlogged, barren, and salt-alkali-resistant, and can adapt to various harsh growing environments. It can be planted in Inner Mongolia, Liaoning, Guangdong, Guangxi, Fujian, Xinjiang, Gansu and other regions in my country. Cyperus esculentus can be cultivated as an annual crop in production, mainly using its underground tubers - Cyperus esculentus (also known as underground almonds, iron water chestnuts, ground apricot kernels, underground chestnuts, underground walnuts, ginseng fruit and ginseng beans).

[0003] Cyperus oleiferus is an economic crop that integrates grain, oil, animal husbandry and feed with high quality, high yield and broad prospects for comprehensive utilization. It is not only a good oil crop, but also an excellent feed for livestock, and can be planted as an excellent forage. In addition, it can also be used as a lubricant and soap making. Cyperus oleiferus is rich in nutrients such as oil, sugar, protein, vitamins, and minerals. Among them, Cyperus oleiferus protein contains 18 kinds of amino acids, with a total amino acid content of 29.88%, of which essential amino acids account for 46.03%. Its comprehensive nutrition exceeds that of corn and wheat. Cyperus oleiferus also has high nutritional value and health care functions, and is especially suitable for diabetic patients and patients with digestive system diseases. At the same time, Cyperus oleiferus also has a certain effect on preventing heart disease.

[0004] At present, the main way to use cyperus oleiferus is to extract oil from it as an oil crop. Its oil yield is 15% to 40%, and the oil is clear and slightly reddish. Its quality is similar to olive oil, and it is better than rapeseed oil and sesame oil. It is called the "king of oil plants". Cyperus oleiferus oil has high nutritional value, with an unsaturated fatty acid content of more than 80%. It has the characteristics of high oleic acid (68%) and low linoleic acid (12%), which is beneficial to reduce the risk of cardiovascular disease. However, there are few studies on the processing and utilization of protein in cyperus oleiferus. The main reason is that the protein content of cyperus oleiferus raw materials is low, only 2-6%, and it is difficult to make high-protein products. If the conventional method is used to directly crush and prepare cyperus oleiferus powder, the nutritional content of the raw materials is difficult to meet people's requirements for healthy diets such as low sugar, low fat and high protein.

[0005] It can be seen that the prior art has not yet developed a technical solution for processing cyperus oleifera into a low-sugar, low-fat, high-protein bean powder product. In view of this, the present invention is proposed. Summary of the invention

[0006] The object of the present invention is to provide a method for preparing low-sugar, low-fat, high-protein cyperus juncea powder. In the face of the technical problem that the protein content of the cyperus juncea raw material in the prior art is low and it is difficult to process it into a high-protein product, the present invention first cold-presses the cyperus juncea to obtain cyperus juncea cake, thereby increasing the proportion of protein in the raw material. The cyperus juncea cake is then inoculated with bifidobacteria and / or saccharomyces cerevisiae, and fermented and cultured under suitable conditions, so that the low protein content in the cyperus juncea raw material can be efficiently improved. Finally, the obtained fermentation liquid is emulsified, homogenized, and spray-dried to obtain low-sugar, low-fat, high-protein cyperus juncea powder. The preparation method is simple and efficient, does not require a high reaction temperature, and can effectively maintain the nutrients in the cyperus juncea.

[0007] In the present invention, the fermentation of cyperus oleiferus cake with bifidobacteria has the following considerations: (i) The metabolic activity of bifidobacteria mainly depends on carbohydrates, and can produce organic acids such as lactic acid and acetic acid, as well as gases such as carbon dioxide and hydrogen through the glycolysis pathway. At the same time, bifidobacteria can also synthesize a variety of enzymes, vitamins and amino acids and other biologically active substances, which are essential for maintaining the health of the body. (ii) Bifidobacteria have the ability to decompose complex carbohydrates, such as lactose, starch, etc., to produce small molecular sugars, which can be used as carbon sources by other microorganisms (such as saccharomyces cerevisiae) and converted into proteins through gluconeogenesis or amino acid synthesis pathways. (iii) Organic acids such as lactic acid produced by bifidobacteria during metabolism can reduce the pH value of the fermentation system. This acidic environment is conducive to the enhancement of the activity of certain proteases, thereby accelerating protein synthesis. Further, it can also inhibit the growth of harmful bacteria and reduce the decomposition of harmful bacteria on proteins. Furthermore, bifidobacteria can also secrete broad-spectrum antibacterial substances, such as bacteriocins, hydrogen peroxide, etc., which can further inhibit the activity of harmful bacteria and protect the proteins in the fermentation products from being destroyed. (IV) Bifidobacterium can form a symbiotic relationship with other microorganisms during the fermentation process. This interaction not only helps maintain the balance of the intestinal microbial community, but also promotes the growth and reproduction of beneficial microorganisms. Through the synergistic effect of bifidobacteria and saccharomyces cerevisiae, the fermentation environment is optimized and the activity of microorganisms is increased, thereby indirectly promoting the synthesis of proteins in the fermentation products. (V) Bifidobacterium itself also has a certain ability to synthesize protein. During the fermentation process, bifidobacteria can use nitrogen sources (such as amino acids, ammonium salts, etc.) and carbon sources (such as sugars) in the fermentation substrate to synthesize their own proteins through a series of biochemical reactions. These proteins not only provide the necessary structural components for the growth of bifidobacteria, but can also directly increase the protein content as part of the fermentation product.

[0008] In the present invention, fermentation of cyperus oleiferus meal with saccharomyces cerevisiae has the following considerations: (i) saccharomyces cerevisiae is a facultative anaerobic bacterium that can grow and metabolize under aerobic and anaerobic conditions. Under aerobic conditions, saccharides are mainly converted into carbon dioxide, water and energy through pathways such as glycolysis and tricarboxylic acid cycle, and at the same time, biomacromolecules such as amino acids and proteins required by cells are synthesized. Under anaerobic conditions, saccharides produce alcohol and carbon dioxide through glycolysis, and this process is also accompanied by the synthesis of amino acids and proteins. This flexible metabolic mode enables saccharides to make full use of substrates during the fermentation process and increase the protein content of the fermentation product. (ii) During the fermentation process, saccharides are converted into alcohol and other fermentation products through a series of complex biochemical reactions. These reactions not only generate energy for the growth and reproduction of yeast, but also synthesize a large number of intermediates such as amino acids, peptides, and organic acids. Among them, amino acids are the basic units that constitute proteins. Therefore, the amino acids synthesized by saccharides during the fermentation process directly increase the protein content of the fermentation product. In addition, Saccharomyces cerevisiae can also convert some non-protein nitrogen sources into amino acids through processes such as transamination and deamination, further increasing the protein content in the fermentation product. (III) During the fermentation process, Saccharomyces cerevisiae coexists with Bifidobacterium, forming a complex microbial community between them and producing metabolites that are beneficial to microbial growth, such as vitamins and amino acids. These substances promote the growth and reproduction of the microbial community, thereby indirectly increasing the protein content in the fermentation product.

[0009] It can be seen that the present invention can greatly increase the yield of cyperus oleifera fermentation liquid and improve the bioavailability by co-fermenting cyperus oleifera cake with bifidobacterium and saccharomyces cerevisiae, thereby laying a foundation for obtaining low-sugar, low-fat and high-protein cyperus oleifera powder.

[0010] To achieve the above object, the present invention provides a method for preparing low-sugar, low-fat and high-protein Cyperus oleifera bean flour, comprising the following steps:

[0011] S1 prepares the fermentation broth of Cyperus oleifera with high bioavailability;

[0012] S2 filters the prepared cyperus oleifera fermentation liquid, emulsifies and homogenizes it, and spray-dries it to obtain cyperus oleifera powder with low sugar, low fat and high protein.

[0013] In a preferred embodiment, in step S1, the method for preparing the Cyperus oleifera fermentation broth with high bioavailability comprises the following steps:

[0014] S11: mixing cyperus oleifera meal and water evenly, and inoculating fermentation bacteria;

[0015] S12 is fermented and cultured at a certain temperature for a period of time, and the obtained fermentation liquid is filtered to obtain the cyperus oleifera fermentation liquid with high bioavailability.

[0016] In a preferred embodiment, in step S11, the cyperus juncea cake is obtained from cyperus juncea oil pressing.

[0017] In a preferred embodiment, in step S11, the ratio of the mass of the cyperus juncea cake to the total volume of the fermentation bacteria and water is 1 g: (0.5-1.5) ml.

[0018] In a preferred embodiment, in step S11, the fermentation bacteria include Bifidobacterium and / or Saccharomyces cerevisiae.

[0019] In a preferred embodiment, in step S11, the amount of the fermentation bacteria added is 5-40% of the total mass of the cyperus juncea cake; preferably, the amount of the fermentation bacteria added is more than 10% of the total mass of the cyperus juncea cake.

[0020] In a preferred embodiment, in step S11, the method for preparing the fermentation strain comprises: inoculating the mother strain or the original strain into a culture bottle containing 100 ml of PDA liquid culture medium, and performing static fermentation culture at a culture temperature of 28-32° C. for 14-18 hours.

[0021] In a preferred embodiment, in step S12, the fermentation temperature is 28-43° C., and the fermentation time is 24-60 h.

[0022] In a preferred embodiment, in step S2, the emulsification speed is 500-600 rpm, and the emulsification time is 10-20 min; the spray drying temperature is 32-38°C, and the spray drying time is 1-10 min; preferably, the spray drying temperature is 35°C, and the spray drying time is 2 min.

[0023] Another object of the present invention is to provide low-sugar, low-fat and high-protein cyperus oleifera bean flour prepared by any one of the above methods.

[0024] In a preferred embodiment, the particle size of the cyperus oleifera bean flour is 80-120 meshes, the fat content is below 8%, and the protein content is above 35%.

[0025] Compared with the prior art, the technical solution of the present invention has the following advantages:

[0026] In the present invention, the fermentation raw material used is only cyperus juncea cake, and the protein in cyperus juncea cake can be efficiently improved by optimizing the strain selection, inoculation ratio and fermentation conditions. The overall process is simple, efficient and easy to operate, with low requirements on equipment and production conditions. The obtained product has a high protein conversion rate and is particularly suitable for large-scale industrial production. DETAILED DESCRIPTION

[0027] In order to enable those skilled in the art to better understand the present invention, the present invention is further described in detail below in conjunction with specific implementation methods, but it should be understood that the protection scope of the present invention is not limited by the specific implementation methods.

[0028] The embodiments of the present invention provide a method for preparing low-sugar, low-fat, high-protein cyperus juncea bean powder and a product thereof, thereby overcoming the limitation that cyperus juncea is mostly utilized for oil extraction in the prior art and other cyperus juncea products are rarely used, and solving the common industry problem that cyperus juncea raw materials have low protein content and are difficult to produce high-protein, low-fat products.

[0029] The technical solution in the present invention is to solve the above problems, and the overall idea is as follows: In the present invention, first, the cyperus rotundus is cold-pressed to obtain cyperus rotundus cake to increase the proportion of protein in the raw material. Then, the cyperus rotundus cake is inoculated with bifidobacteria and / or saccharomyces cerevisiae, and fermented and cultured under suitable conditions, so that the lower protein content in the cyperus rotundus raw material can be efficiently improved. Finally, the obtained fermentation liquid is emulsified, homogenized, and spray-dried to obtain cyperus rotundus powder with low sugar, low fat and high protein. The preparation method is simple and efficient, does not require high reaction temperature, and can effectively maintain the nutrients in cyperus rotundus. It is also easy to operate and is particularly suitable for large-scale industrial production.

[0030] The technical solution of the present application is described in detail below through specific embodiments:

[0031] Unless otherwise specified, the technical means used in the present invention are conventional means well known to those skilled in the art, and the various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods. The reagents used in the present invention are analytically pure unless otherwise specified.

[0032] The cyperus oleifera cake used in the embodiment of the present invention is selected from the byproduct of cyperus oleifera oil pressing, specifically, the cyperus oleifera is physically pressed to produce oil, the preparation process does not involve the addition of any chemical substances, the squeezed oil is of good quality, and unlike the leaching method of oil production, no chemical agents and solvents need to be added. The brewer's yeast used in the embodiment of the present invention is commercially available Angel Yeast.

[0033] In the present invention, parts by weight may be μg, mg, g, kg or other weight units known in the art, or multiples thereof, such as 1 / 10, 1 / 100, 10 times, 100 times or the like.

[0034] Example 1

[0035] A method for preparing low-sugar, low-fat and high-protein cyperus oleifera bean powder comprises the following steps:

[0036] Bifidobacterium (inoculation amount 5%) and Saccharomyces cerevisiae (inoculation amount 10%) were inoculated into a culture bottle containing 100 ml of PDA liquid culture medium, allowed to stand, and fermented together at a temperature of 30° C. for 16 hours to obtain liquid fermentation strains.

[0037] 70 g of cyperus oleifera cake, 10 mL of the obtained liquid fermentation strain and 60 mL of water were mixed and stirred evenly. The culture medium was spread to a thickness of 1 cm and cultured in an incubator at 30° C. for 48 hours to obtain cyperus oleifera fermentation liquid.

[0038] The obtained serrata fermentation liquid was filtered, emulsified and homogenized at 550 rpm for 15 min, and finally spray-dried at 36° C. for 2 min to obtain serrata flour with low sugar, low fat and high protein.

[0039] Example 2

[0040] A method for preparing low-sugar, low-fat and high-protein cyperus oleifera bean powder comprises the following steps:

[0041] Bifidobacterium (inoculation amount 5%) and Saccharomyces cerevisiae (inoculation amount 10%) were inoculated into culture bottles containing 100 ml of PDA liquid culture medium, respectively, and allowed to stand for separate fermentation culture at a temperature of 30° C. for 16 hours to obtain two liquid fermentation strains. When used, the two liquid fermentation strains were mixed at a volume ratio of 1:1.

[0042] 70 g of cyperus oleifera cake, 10 mL of the mixed liquid fermentation bacteria and 60 mL of water were mixed and stirred evenly. The culture medium was spread to a thickness of 1 cm and cultured in an incubator at 30° C. for 48 hours to obtain cyperus oleifera fermentation liquid.

[0043] The obtained serrata fermentation liquid was filtered, emulsified and homogenized at 550 rpm for 15 min, and finally spray-dried at 36° C. for 2 min to obtain serrata flour with low sugar, low fat and high protein.

[0044] Example 3

[0045] A method for preparing low-sugar, low-fat and high-protein cyperus oleifera bean powder comprises the following steps:

[0046] The brewer's yeast (inoculation amount 10%) was inoculated into a culture bottle containing 100 ml of PDA liquid culture medium, and the culture was allowed to stand for fermentation at a temperature of 30° C. for 16 hours to obtain a liquid fermentation strain.

[0047] 70 g of cyperus oleifera cake, 10 mL of the obtained liquid fermentation strain and 60 mL of water were mixed and stirred evenly. The culture medium was spread to a thickness of 1 cm and cultured in an incubator at 30° C. for 48 hours to obtain cyperus oleifera fermentation liquid.

[0048] The obtained serrata fermentation liquid was filtered, emulsified and homogenized at 550 rpm for 15 min, and finally spray-dried at 36° C. for 2 min to obtain serrata flour with low sugar, low fat and high protein.

[0049] Example 4

[0050] A method for preparing low-sugar, low-fat and high-protein cyperus oleifera bean powder comprises the following steps:

[0051] Bifidobacterium (inoculation amount 5%) was inoculated into a culture bottle containing 100 ml of PDA liquid culture medium, and the culture was allowed to stand for fermentation at a temperature of 30° C. for 16 hours to obtain a liquid fermentation strain.

[0052] 70 g of cyperus oleifera cake, 10 mL of the obtained liquid fermentation strain and 60 mL of water were mixed and stirred evenly. The culture medium was spread to a thickness of 1 cm and cultured in an incubator at 30° C. for 48 hours to obtain cyperus oleifera fermentation liquid.

[0053] The obtained serrata fermentation liquid was filtered, emulsified and homogenized at 550 rpm for 15 min, and finally spray-dried at 36° C. for 2 min to obtain serrata flour with low sugar, low fat and high protein.

[0054] The protein and fat contents of the raw materials and fermentation products used in Examples 1-5 were measured, and the results are shown in Table 1.

[0055] Table 1

[0056] project Example 1 Example 2 Example 3 Example 4 Cyperus oleifera meal Protein Content 36.26％ 30.51％ 26.19％ 20.34％ 5.03％ Fat Content 7.58％ 8.96％ 9.23％ 9.56％ 10.21％

[0057] Results and discussion: As can be seen from Table 1, after the strains are mixed in advance and liquid cultured for a period of time and then inoculated and fermented, the protein conversion rate is significantly higher than that of the single strains after liquid culture and mixed inoculation (Example 2) or the technical solution of only using a single fermentation strain (Example 3 and Example 4). The reason may be that during liquid fermentation, the synergistic effect produced by Bifidobacterium and Saccharomyces cerevisiae has a great promoting effect on improving protein conversion efficiency and bioavailability: Bifidobacterium decomposes complex carbohydrates, such as lactose, starch, etc., to produce small molecular sugars, which are used as carbon sources by Saccharomyces cerevisiae, and then converted into protein through gluconeogenesis or amino acid synthesis pathways. During the fermentation process, Saccharomyces cerevisiae converts sugar substances into alcohol and other fermentation products. These reactions not only generate energy for the growth and reproduction of yeast, but also synthesize a large number of intermediates such as amino acids, peptides, and organic acids. Among them, amino acids are the basic units that constitute proteins, which directly increase the protein content of the fermentation products. It can be seen that the above-mentioned reactions not only increase the protein content, but also reduce the sugar content, which is more conducive to the consumption of anti-sugar people.

[0058] In addition, saccharomyces cerevisiae can also convert some non-protein nitrogen sources into amino acids through processes such as transamination and deamination, further increasing the protein content in the fermentation product. On the other hand, the synergistic effect of bifidobacteria and saccharomyces cerevisiae optimizes the fermentation environment and improves the activity of microorganisms, thereby indirectly promoting the synthesis of protein in the fermentation product. In summary, the technical solution provided by the present invention can effectively prepare cyperus juncea meal raw materials with low protein content into cyperus juncea bean powder with low sugar, low fat and high protein, expanding the utilization method of cyperus juncea meal.

[0059] The foregoing description of specific exemplary embodiments of the present invention is for the purpose of illustration and demonstration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is clear that many changes and variations can be made based on the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can realize and utilize various different exemplary embodiments of the present invention and various different selections and changes. The scope of the present invention is intended to be limited by the claims and their equivalents.

Claims

1. A method for preparing low-sugar, low-fat, high-protein cyperus oleifera flour, characterized in that: The following steps are involved: S1 prepares the fermentation broth of Cyperus oleifera with high bioavailability; S2 filters the prepared cyperus oleifera fermentation liquid, emulsifies and homogenizes it, and spray-dries it to obtain cyperus oleifera powder with low sugar, low fat and high protein.

2. The method for preparing low-sugar, low-fat, high-protein Cyperus oleifera bean flour according to claim 1, characterized in that: In step S1, the method for preparing the Cyperus oleifera fermentation broth with high bioavailability comprises the following steps: S11: mixing cyperus oleifera meal and water evenly, and inoculating fermentation bacteria; S12 is fermented and cultured at a certain temperature for a period of time, and the obtained fermentation liquid is filtered to obtain the cyperus oleifera fermentation liquid with high bioavailability.

3. The method for preparing low-sugar, low-fat, high-protein Cyperus oleifera bean flour according to claim 2, characterized in that: In step S11, the ratio of the mass of the cyperus juncea cake to the total volume of the fermentation bacteria and water is 1 g: (0.5-1.5) ml.

4. The method for preparing low-sugar, low-fat, high-protein cyperus oleifera bean flour according to claim 2, characterized in that: In step S11, the fermentation bacteria include Bifidobacterium and / or Saccharomyces cerevisiae.

5. The method for preparing low-sugar, low-fat, high-protein cyperus oleifera bean flour according to claim 2, characterized in that: In step S11, the added amount of the fermentation bacteria is 5-40% of the total mass of the cyperus juncea cake.

6. The method for preparing low-sugar, low-fat, high-protein cyperus oleifera bean flour according to claim 2, characterized in that: In step S11, the method for preparing the fermentation strain comprises: inoculating the mother strain or the original strain into a culture bottle containing 100 ml of PDA liquid culture medium, and performing static fermentation culture at a culture temperature of 28-32° C. for 14-18 hours.

7. The method for preparing low-sugar, low-fat, high-protein cyperus oleifera bean flour according to claim 2, characterized in that: In step S12, the fermentation temperature is 28-43°C, and the fermentation time is 24-60h.

8. The method for preparing low-sugar, low-fat, high-protein cyperus oleifera bean flour according to claim 1, characterized in that: In step S2, the emulsification speed is 500-600 rpm, and the emulsification time is 10-20 min; The spray drying temperature is 32-38° C., and the spray drying time is 1-10 min.

9. The low-sugar, low-fat, high-protein cyperus oleifera bean flour prepared by the method according to any one of claims 1 to 8.

10. The low-sugar, low-fat, high-protein cyperus oleifera bean flour according to claim 9, characterized in that: The particle size of the cyperus oleifera bean flour is 80-120 meshes, the fat content is below 8%, and the protein content is above 35%.