Brassica rapa probiotic fermented beverage as well as preparation method and application thereof

Abstract

The invention provides a brassica rapa probiotic fermented beverage as well as a preparation method and application thereof. The preparation method of the beverage comprises the following steps: 1) activating strains, and culturing lactobacillus rhamnosus and lactobacillus plantarum to obtain a seed solution; 2) mixing brassica rapa, jam and water in proportion, homogenizing and sterilizing to obtain a brassica rapa mixed solution; (3) adding the seed solution into the Brassica rapa mixed solution, uniformly mixing, and fermenting; and (4) filtering, compounding and sterilizing the fermented mixed solution to obtain a clear solution, namely the brassica rapa probiotic fermented beverage. The prepared Brassica rapa probiotic fermented beverage has high content of active ingredients such as polysaccharides, polyphenols and SOD, has good uric acid reduction and oxidation resistance, has a good health-care effect, has a good flavor, and reduces the bad flavor of Brassica rapa.

Description

Technical Field

[0001] The present invention relates to the field of food engineering, and in particular to a Qiamagu probiotic fermented beverage and a preparation method and application thereof. Background Art

[0002] Chamagu, scientific name Brassica rapa (Brassica rapa Brassica rapa L. Chamagu, known as "Chamagu" in Uyghur, is a subspecies of Brassica rapa, a Brassica rapa plant in the Brassicaceae family. Its primary production area is located in the southwestern Tianshan Mountains and west of the Tarim Basin in Xinjiang, China. Keping County in Aksu Prefecture is the primary producer of Chamagu, a plant recognized as a Chinese National Geographical Indication. Chamagu, with its fleshy root as its primary edible and medicinal component, is a traditional dual-purpose medicinal plant. Uyghur medicine theory considers Chamagu a secondary heat-producing plant and a primary damp-producing plant. It possesses the properties of generating heat and dampness, nourishing the entire body, strengthening the body, moistening the lungs and relieving coughs, enhancing appetite, easing urination, replenishing essence and strengthening yang, and improving vision. Chamagu is mentioned in the "Compendium of Chinese Herbal Medicine," the "Uyghur Pharmacopoeia," and the "Drug Standards of the Ministry of Health of the People's Republic of China (Uyghur Pharmacopoeia)." Chamagu exhibits a variety of biological activities, including anti-inflammatory, anti-tumor, antioxidant, anti-fatigue, hypoglycemic, and immune-modulating. In clinical practice, the extract of Chamagu root has been made into "Chamagu honey paste" and "Chamagu capsules" for immune-assisted tumor treatment. Due to its excellent medicinal value and unique flavor, Chamagu is deeply loved by the general public, and its products are also very popular.

[0003] Chamagu contains a variety of nutrients and trace elements, including vitamin B1, vitamin B2, vitamin C, vitamin PP, protein, crude fiber, crude fat, polysaccharides, saponins, linoleic acid, flavonoids, brassinolide, various amino acids, and inorganic elements such as calcium and iron. Chamagu is commonly used in Uyghur medicine to treat ailments such as loss of appetite, stomach and abdominal pain, indigestion, physical weakness and frequent dreams, tracheitis, diarrhea, and boils. Its flavonoids exhibit anti-pathogenic, anti-inflammatory, anti-allergic, anti-thrombotic, and lipid-lowering properties, leading to its widespread use in the pharmaceutical and food industries. Due to its numerous beneficial effects and ease of consumption, Chamagu is known as "little ginseng" by the Uyghur people. With the continuous advancement of modern science and technology, scholars both domestically and internationally are increasingly conducting in-depth research on Chamagu. The present invention will explain the functional components, extraction process and pharmacological effects of Qiamagu.

[0004] The product using the fermentation of microorganisms releases the beneficial ingredients in natural food materials such as fruits and vegetables, converts the combined nutrients into free state which is more easily absorbed by the human body, and produces and accumulates beneficial metabolites. It contains rich nutritional ingredients such as vitamins, enzymes, minerals and secondary metabolites, has anti-aging, immune enhancement and detoxification and anti-cancer functions, and therefore, developing new fermentation products with rich nutritional ingredients is the goal that the skilled in the art constantly pursues. In theory, the chagamu fermented beverage can weaken the pungent taste, radish taste and other undesirable flavors, and can also improve the antioxidant activity, the ability to reduce uric acid, and strengthen the liver-protecting effect of chagamu. SUMMARY

[0005] The purpose of the present application is to provide a chagamu probiotic fermented beverage and its production method and application.

[0006] In order to achieve the purpose of the present application, in the first aspect, the present application provides a chagamu probiotic fermented beverage, which is obtained by inoculating lactobacillus rhamnosus and lactobacillus plantarum into a mixed solution of chagamu and jam, and then performing facultative anaerobic fermentation.

[0007] Further, the pH of the chagamu probiotic fermented beverage is 3.60-4.00, the total acid content calculated as lactic acid is 65.00 g / L-75.00 g / L, the polysaccharide content is 105.00 mg / mL-115.00 mg / mL, the polyphenol content is 175.00 μg / mL-190.00 μg / mL, the SOD activity is 9.00 U / g-13.00 U / g, the uric acid reducing ability (uric acid inhibition rate) is 70.00%-80.00%, and the antioxidant capacity is 3 μmol / mL-4 μmol / mL.

[0008] In the second aspect, the present application provides a production method of the chagamu probiotic fermented beverage, which comprises the following steps: Step 1: activating the strains, respectively culturing lactobacillus rhamnosus and lactobacillus plantarum to obtain lactobacillus rhamnosus seed solution and lactobacillus plantarum seed solution, then mixing the two seed solutions in proportion to obtain a mixed seed solution; Step 2: mixing chagamu, jam and water in proportion, homogenizing and sterilizing to obtain a mixed solution of chagamu and prune jam; Step 3: inoculating the mixed seed solution into the mixed solution of chagamu and jam to perform facultative anaerobic fermentation; Step 4: filtering the fermentation solution, compounding the obtained filtrate with a flavoring agent, and finally sterilizing to obtain the chagamu probiotic fermented beverage.

[0009] In the foregoing method, in step 1, the bacterial content of the lactobacillus rhamnosus seed solution is 1.0×10 7 -2.0×10 7CFU / mL, the bacterial content of the Lactobacillus plantarum seed liquid is 1.0×10 7 -2.0×10 7 CFU / mL; The Lactobacillus rhamnosus seed liquid and the Lactobacillus plantarum seed liquid are mixed in a volume ratio of (2-1): (2-1); Preferably, the Lactobacillus rhamnosus is CICC 22175, and the Lactobacillus plantarum is CICC 22710.

[0010] In the aforementioned method, in step 2, the chamagu, plum jam and water are mixed in a mass ratio of (5-8): (3-5): (16-30); preferably, the mass ratio of the chamagu and jam is 5:3.

[0011] In the above method, in step 2, the sterilization conditions are: boiling for 10 min-20 min.

[0012] In the aforementioned method, in step 3, the inoculation amount of the mixed seed liquid is 1%-3%, and the mixed seed liquid is allowed to ferment at 25°C-37°C for 24h-72h.

[0013] Preferably, the inoculation amount of the mixed seed liquid is 2%, and the mixture is fermented at 34°C for 60 hours.

[0014] In the above method, in step 4, the fermentation liquid is filtered through a 200-300 mesh filter.

[0015] The sterilization conditions of the above method are: boiling for 10 min-20 min.

[0016] In the aforementioned method, in step 3, the jam is preferably prune jam, which can be replaced by other jams; in step 4, the flavoring agent is various fruit powders, preferably passion fruit powder or prune powder.

[0017] Furthermore, the amount of the flavoring agent is 1%-15% of the mass percentage of the filtrate.

[0018] In a third aspect, the present invention provides the use of the Qiamagu probiotic fermented beverage in the preparation of uric acid-lowering products.

[0019] In a fourth aspect, the present invention provides the use of the Qiamagu probiotic fermented beverage in the preparation of antioxidant products.

[0020] By means of the above technical solution, the present invention has at least the following advantages and beneficial effects: The present application provides a Qimakou probiotic fermented beverage, a preparation method and an application thereof, which is prepared by fermenting Qimakou, a Xinjiang characteristic fruit and vegetable, and jam as raw materials, through scientific screening to determine the raw material ratio, strain addition amount, fermentation time and fermentation temperature, and then adding a screened compound lactic acid bacteria for fermentation. After fermentation, the probiotic beverage has improved uric acid inhibition rate and good taste and flavor, and has the characteristics of natural ingredients, stable system, zero addition, nutritional and delicious taste, and intestinal function activity of probiotics, and plays a beneficial role in reducing uric acid, regulating the intestinal tract and promoting human metabolism.

[0021] The production process is simple and easy to operate and control; the fermented probiotic beverage greatly reduces the pungent and irritating flavors of Qimakou (isothiocyanate substances) and radish, increases alcohols, aldehydes and other substances, enriches the taste, improves the uric acid inhibition rate, and the uric acid inhibition rate after fermentation (72.33±1.1%) is 2.2 times that before fermentation (33±1.2%).

[0022] After the canning process is completed, the beverage is treated by high-temperature sterilization technology to effectively inactivate the probiotics and other microbial communities present in the beverage, so that the beverage maintains stable physicochemical properties and sensory quality during subsequent storage and sales, thereby prolonging the shelf life. It is worth noting that while achieving the sterilization goal, this process maximizes the retention of heat-stable nutritional ingredients in the beverage. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The experimental results of the single-factor experiment of the Qimakou probiotic fermented beverage in Example 2 of the present application for the selection of the dominant strain.

[0024] Figure 2 The experimental results of the single-factor experiment of the Qimakou probiotic fermented beverage in Example 3 of the present application for the fermentation time.

[0025] Figure 3 The experimental results of the single-factor experiment of the Qimakou probiotic fermented beverage in Example 3 of the present application for the fermentation temperature.

[0026] Figure 4 The experimental results of the single-factor experiment of the Qimakou probiotic fermented beverage in Example 3 of the present application for the ratio of Qimakou to prune jam.

[0027] Figure 5 The experimental results of the single-factor experiment of the Qimakou probiotic fermented beverage in Example 3 of the present application for the strain addition amount.

[0028] Figure 6 The flowchart of the preparation method of the Qimakou probiotic fermented beverage in Example 3 of the present application. DETAILED DESCRIPTION

[0029] The present invention aims to provide a Chamagu probiotic fermented beverage, a production method and its application, so as to solve the problems of the existing Chamagu, such as low utilization rate, low market price acceptance rate, long cycle, poor process stability, uncontrollable reproducibility, and ensuring its efficacy while streamlining the process.

[0030] The present invention adopts the following technical solutions: The present invention provides a Qiamagu probiotic fermented beverage, which is obtained by facultative anaerobic fermentation of a Qiamagu mixed liquid using a mixed bacterial liquid of Lactobacillus rhamnosus and Lactobacillus plantarum.

[0031] Preferably, the pH of the Qiamagu probiotic fermented beverage is 3.60-4.00, the total acid content calculated as lactic acid is 65.00 g / L-75.00 g / L, the polysaccharide content is 105.00 mg / mL-115.00 mg / mL, the polyphenol content is 175.00 μg / mL-190.00 μg / mL, the SOD activity is 9.00 U / g-13.00 U / g, the uric acid lowering ability is 70.00%-80.00%, and the antioxidant capacity is 3 μmol / mL-4 μmol / mL.

[0032] The present invention also provides a method for preparing a Qiamagu probiotic fermented beverage, comprising the following steps: Step 1: activating the strains, culturing Lactobacillus rhamnosus and Lactobacillus plantarum in a static manner to obtain a seed solution; Step 2: Mix the chamagu, jam (such as prune jam), and water in proportion, homogenize, and sterilize to obtain a chamagu mixed solution; Step 3, adding the seed liquid to the Qiamagu mixed liquid, mixing and fermenting; Step 4: Filter the fermentation liquid, compound the obtained filtrate with the flavoring agent, and sterilize to obtain a clear solution, which is the Qiamagu probiotic fermented beverage.

[0033] Preferably, in step 1, Lactobacillus rhamnosus and Lactobacillus plantarum are statically cultured at 25° C.-37° C. for 24 h.

[0034] Preferably, in step 2, the mass ratio of Chamagu, jam and water is (5-8): (3-5): (16-30); the sterilization process of the Chamagu mixture is boiling for 10 min-20 min.

[0035] Preferably, in step 3, the inoculation amount of the seed liquid is 1%-3%, and the fermentation is allowed to stand at 25°C-37°C for 24 h-72 h.

[0036] Preferably, in step 4, the fermentation liquid is filtered through a 200-300 mesh filter, and the resulting filtrate is compounded with passion fruit powder or prune powder, wherein the amount of passion fruit powder or prune powder added is 5% by mass of the filtrate. The sterilization process is steaming for 10-20 minutes.

[0037] Specifically, the method includes: (1) Activation of bacterial strains: freeze-dried powders of Lactobacillus rhamnosus and Lactobacillus plantarum were mixed with physiological saline to make a suspension, which was then spread on MRS solid medium and cultured at 25℃-37℃ for 24 h. The suspension was then inoculated on MRS liquid medium and cultured at 25℃-37℃ for 24 h to obtain Lactobacillus rhamnosus seed solution (bacterial content of 1.0×10 9 -10.0×10 9 CFU / mL) and Lactobacillus plantarum seed solution (bacterial content 1.0×10 9 -10.0×10 9 CFU / mL), and then the two seed solutions were mixed in proportion to obtain a mixed seed solution.

[0038] (2) Preparation of Chamagu mixture: Clean the Chamagu with a brush, remove excess leaves and whiskers, dry the tubers and dice them, weigh Chamagu, prune sauce and water in a mass ratio of (5-8): (3-5): (16-30), homogenize and boil for 10 min-20 min to sterilize.

[0039] (3) Fermentation: Inoculate 1%-3% of the mixed seed liquid into the Chamagu mixed liquid and incubate it at 25℃-37℃ for facultative anaerobic culture for 24 h-72 h.

[0040] (4) The fermented mixture is filtered through a 200-300 mesh filter. The mixture is then reconstituted and steamed for 10-20 minutes to obtain the Chamagu probiotic fermented beverage.

[0041] (5) The obtained Qiamagu probiotic fermented beverage was subjected to sensory evaluation.

[0042] (6) The formula with the highest score was subjected to volatile flavor analysis, uric acid lowering ability, antioxidant capacity, polysaccharide content, polyphenol content and other tests.

[0043] Furthermore, gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile flavor compounds in the Qiamagu probiotic fermented beverage.

[0044] The present invention also provides the use of the Qiamagu probiotic fermented beverage in the preparation of a uric acid-lowering product.

[0045] The present invention also provides the use of the Qiamagu probiotic fermented beverage in the preparation of antioxidant products.

[0046] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.

[0047] The Chamagu used in the following examples is a fresh sample purchased from the market, and the prune jam is ZUEGG prune jam.

[0048] Lactobacillus rhamnosus (CICC 22175) and Lactobacillus plantarum (CICC 22710) used in the following examples were obtained from the China Industrial Microbiological Culture Collection Center.

[0049] Example 1 Preparation of Qiamagu probiotic fermented beverage This embodiment provides a method for preparing a Qiamagu probiotic fermented beverage, and the specific steps are as follows: 1. Ingredients: fresh Chamagu, ZUEGG prune jam, Lactobacillus rhamnosus (CICC 22175) freeze-dried powder, Lactobacillus plantarum (CICC 22710) freeze-dried powder.

[0050] 2. Activation of strains: freeze-dried powders of Lactobacillus rhamnosus and Lactobacillus plantarum were suspended in physiological saline and cultured in MRS solid medium at 34°C for 24 h. The suspensions were then inoculated into MRS liquid medium and cultured at 34°C for 24 h to obtain Lactobacillus rhamnosus seed solutions (with a bacterial content of approximately 2.10×10 9 CFU / mL) and Lactobacillus plantarum seed solution (bacterial content is about 1.95×10 9 CFU / mL).

[0051] 3. Preparation of Chamagu mixture: select Chamagu that is free of insects, mold and damage, clean it with a brush, remove excess leaves and whiskers, dry the tubers and dice them, mix them with prune jam and water in a mass ratio of 15:9:50, and homogenize them.

[0052] 4. Fermentation: Inoculate 2% v / v of the Lactobacillus rhamnosus seed solution and the Lactobacillus plantarum seed solution mixed at a ratio of 1:1 (volume ratio) into the Chamagu mixed solution and incubate at 34°C for facultative anaerobic culture for 60 h.

[0053] 5. Filtration and filling: The fermented mixture is filtered through a 200-mesh filter. The filtrate or compound passion fruit powder (5% addition, mass percentage) is steamed for 15 minutes to obtain the original Chamagu probiotic fermented beverage or passion fruit Chamagu probiotic fermented beverage.

[0054] The flow chart of the preparation method of Qiamagu probiotic fermented beverage is shown in Figure 6 .

[0055] Example 2 Selection of dominant strains for Qiamagu probiotic fermented beverage This embodiment provides a method for preparing a Qiamagu probiotic fermented beverage, and the specific steps are as follows: 1. Raw materials: fresh Chamagu, ZUEGG prune jam, Lactobacillus rhamnosus (CICC 22175) freeze-dried powder, Lactobacillus reuteri (CICC6119) freeze-dried powder, Lactobacillus casei (CICC6113) freeze-dried powder, Lactobacillus plantarum (CICC 22710) freeze-dried powder, and Bifidobacterium spp. freeze-dried powder (purchased from Minsheng Zhongke Jiayi (Shandong) Bioengineering Co., Ltd.).

[0056] 2. Activation of bacterial strains: freeze-dried powders of Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus plantarum, and two kinds of Bifidobacterium were prepared into suspensions with physiological saline, cultured in MRS solid medium at 34°C for 24 h, and then inoculated into MRS liquid medium at 34°C for 24 h to obtain Lactobacillus rhamnosus seed liquid (bacterial content of about 2.10×10 9 CFU / mL), Lactobacillus reuteri seed solution (bacterial content is about 1.80×10 9 CFU / mL), Lactobacillus casei seed solution (bacterial content is about 1.70×10 9 CFU / mL), two Bifidobacterium seed solutions (bacterial content of about 1.89×10 9 CFU / mL), Lactobacillus plantarum seed solution (bacterial content is about 1.95×10 9 CFU / mL).

[0057] 3. Preparation of Chamagu mixture: select Chamagu that is free of insects, mold and damage, clean it with a brush, remove excess leaves and whiskers, dry the tubers and dice them, mix them with prune jam and water in a mass ratio of 15:9:50, and homogenize them.

[0058] 4. Fermentation: The seed liquid of the above five probiotics was inoculated into the Chamagu mixed solution at a rate of 2% v / v, and the mixture was cultured at 34°C for facultative anaerobic cultivation for 60 h.

[0059] 5. Filtration and filling: The fermented mixture is filtered through a 200-mesh filter. The filtrate or compound passion fruit powder (5% addition, mass percentage) is steamed for 15 minutes to obtain the original Chamagu probiotic fermented beverage or passion fruit Chamagu probiotic fermented beverage.

[0060] The results of the selection of the dominant strains of Qiamagu probiotic fermented beverage are shown in Figure 1 .from Figure 1It can be seen that Lactobacillus rhamnosus and Lactobacillus plantarum have the best uric acid inhibition effect, with an inhibition rate of 58.03%-59.91%, which is significantly different from the uric acid inhibition effect of the other three strains (P < 0.1). Therefore, Lactobacillus rhamnosus and Lactobacillus plantarum were selected as fermentation strains.

[0061] Example 3 Optimization of the process for fermenting Qiamagu probiotic beverage This embodiment provides a process optimization for a Qiamagu probiotic fermented beverage, and the specific steps are as follows: 1. After completing the single-factor experiment, a response surface experiment was conducted. The design is shown in Tables 1 and 2: Table 1 Response surface experiment of Qiamagu probiotic fermented beverage

[0062] Note: Std is the order of experimental groups, Run is the order of implementing the experiment; -1, 0, and 1 refer to the three levels of the four factors. The specific values ​​are shown in Table 2.

[0063] Table 2. Response surface experiment factor level table of Qiamagu probiotic fermented beverage

[0064] 2. Construct a regression model for variance analysis. The results are shown in Table 3: Table 3 Variance results of Qiamagu probiotic fermented beverage

[0065] In Table 3, Indicates significant effect (P < 0.1); Indicates a significant effect (P < 0.01); The model was significantly positive (P < 0.001). The model was significant at P < 0.1, and F = 2.06 > 0.05, indicating a good fit. The correlation coefficient R² = 0.6728, and the lack-of-fit term P = 0.1143 > 0.05 were not significant, indicating that the model can be used to analyze and predict the optimal formula for the development of Qiamagu compound beverages. The order of factors influencing the uric acid inhibition rate of Qiamagu probiotic fermented beverages was Qiamagu: prune sauce ratio > fermentation time > strain addition > fermentation temperature.

[0066] 3. Perform regression fitting on the data in Table 2, and the regression equation is: Y=89.29+0.3517A+0.4808B+0.885C+0.4025D-1.23AB-1.24AC-0.695AD-0.6475BC+0.1575BD+0.17CD-3.3A2 -2.17B 2 -1.02C 2 -2.1D 2 4. Based on the regression equation, the optimal process formula of the Chamagu probiotic fermented beverage was determined to be the fermentation temperature of 34°C, the fermentation time of 60 h, the mass ratio of Chamagu to prune sauce of 5:3, and the addition amount of the strain of 2% v / v.

[0067] Through single factor and response surface experiments, it is shown that the Qiamagu probiotic fermented beverage in this application not only ensures the anti-uric acid effect, but also further improves the drinking taste and enhances user perception.

[0068] The experimental results of single factor experiment on fermentation time, fermentation temperature, ratio of Chamagu to prune sauce and amount of bacteria added in Chamagu probiotic fermented beverage are shown in the figure. Figures 2 to 5 .

[0069] Example 4 Detection of functional substances and flavor substances in Qiamagu probiotic fermented beverage 1. Uric acid inhibition rate detection Refer to the in vitro uric acid-lowering edible and medicinal material screening method in "Construction of zebrafish hyperuricemia model and screening of uric acid-lowering edible and medicinal materials".

[0070] 2. SOD activity detection The superoxide dismutase (SOD) activity was detected using the Solebow superoxide dismutase (SOD) activity detection kit (WST-I method).

[0071] 3. Total phenol content detection Refer to the Folin-phenol method in "Analysis of flavonoids, phenolic acid content and antioxidant capacity of buckwheat beverages".

[0072] 4. Polysaccharide content detection Refer to the detection method of Polygonatum sibiricum polysaccharide content in the Chinese Pharmacopoeia.

[0073] 5. pH and total acid detection Refer to GB 12456-2021 "Determination of total acid in food - Acid-base indicator titration method" for determination.

[0074] 6. Flavor substance detection Refer to the "Detection Method of Volatile Flavor Substances in Chamagu" for determination.

[0075] 7. Sensory evaluation of Qiamagu probiotic fermented beverage Table 4 Sensory evaluation table

[0076] The sensory evaluation table is shown in Table 4, and the results are shown in Tables 5 to 7: Table 5 Effective substances of Qiamagu probiotic fermented beverage Note: The unfermented group is a mixed liquid of Chamagu and prune jam after homogenization and sterilization.

[0077] Table 6 Comparison of undesirable flavor substances in Qiamagu probiotic fermented beverages

[0078] Table 7 Flavor substances of Qiamagu probiotic fermented beverage

[0079] It can be seen from Tables 5 to 7 that by fermenting Chamagu and prune sauce, the anti-uric acid ability, antioxidant ability and content of effective substances of the prepared Chamagu probiotic fermented beverage can be effectively improved, while a variety of flavor substances are increased and the irritating odor (radish) is reduced.

[0080] Comparative Example 1 Comparative Example 1 of the present invention provides a method for preparing a Qiamagu probiotic fermented beverage, which differs from the method for preparing a Qiamagu probiotic fermented beverage described in Example 1 in that the ratio of the Lactobacillus plantarum seed liquid to the Lactobacillus rhamnosus seed liquid is 1:2 (volume ratio).

[0081] Comparative Example 2 Comparative Example 1 of the present invention provides a method for preparing a Qiamagu probiotic fermented beverage, which differs from the method for preparing a Qiamagu probiotic fermented beverage described in Example 1 in that the ratio of the Lactobacillus plantarum seed liquid to the Lactobacillus rhamnosus seed liquid is 2:1 (volume ratio).

[0082] The Qiamagu probiotic fermented beverage was prepared according to the method described in Example 1 and Comparative Examples 1-2, and the uric acid inhibition rate and SOD activity tests were performed on it. The results are shown in Table 8: Table 8 Uric acid inhibition rate and SOD activity test of Qiamagu probiotic fermented beverage prepared in Examples and Comparative Examples

[0083] It can be seen from the above table that by controlling the process during the preparation process, the anti-uric acid ability and antioxidant ability of the prepared Qiamagu probiotic fermented beverage can be effectively guaranteed. At the same time, by adjusting the ratio of the plant lactobacillus and rhamnosus lactobacillus, the anti-uric acid ability and antioxidant ability of the prepared Qiamagu probiotic fermented beverage can be effectively improved.

[0084] While the application has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various modifications or changes can be made therein without departing from the spirit and scope thereof. Accordingly, it is intended that all such modifications and changes be included within the scope of the application as claimed.

Claims

1. A Qiamagu probiotic fermented beverage, characterized in that: The product is obtained by inoculating Lactobacillus rhamnosus and Lactobacillus plantarum into a mixture of Chamagu and jam, and undergoing facultative anaerobic fermentation.

2. The Qiamagu probiotic fermented beverage according to claim 2, characterized in that The pH of the Qiamagu probiotic fermented beverage is 3.60-4.00, the total acid content calculated as lactic acid is 65.00 g / L-75.00 g / L, the polysaccharide content is 105.00 mg / mL-115.00 mg / mL, the polyphenol content is 175.00 μg / mL-190.00 μg / mL, and the SOD activity is 9.00 U / g-13.00 U / g.

3. The method for preparing the Qiamagu probiotic fermented beverage according to claim 1 or 2, characterized in that: The steps include: Step 1: activating the strains, culturing Lactobacillus rhamnosus and Lactobacillus plantarum separately to obtain Lactobacillus rhamnosus seed liquid and Lactobacillus plantarum seed liquid, and then mixing the two seed liquids in proportion to obtain a mixed seed liquid; Step 2: Mix the chamagu, jam and water in proportion, homogenize and sterilize to obtain a mixture of chamagu and prune jam; Step 3: inoculating the mixed seed liquid into the mixture of Chamagu and jam to carry out facultative anaerobic fermentation; Step 4: Filter the fermentation liquid, mix the obtained filtrate with the flavoring agent, and finally sterilize it.

4. The method according to claim 3, characterized in that In step 1, the bacterial content of the Lactobacillus rhamnosus seed solution is 1.0×10 9 -10.0×10 9 CFU / mL, the bacterial content of the Lactobacillus plantarum seed liquid is 1.0×10 9 -10.0×10 9 CFU / mL; The Lactobacillus rhamnosus seed liquid and the Lactobacillus plantarum seed liquid are mixed in a volume ratio of (2-1): (2-1); Preferably, the Lactobacillus rhamnosus is CICC 22175, and the Lactobacillus plantarum is CICC 22710.

5. The method according to claim 3, characterized in that In step 2, the chamagu, jam and water are mixed in a mass ratio of (5-8): (3-5): (16-30); preferably, the mass ratio of the chamagu and jam is 5:3; and / or, Sterilization conditions: boiling for 10 min-20 min.

6. The method according to claim 3, characterized in that In step 3, the inoculation amount of the mixed seed liquid is 1%-3%, and the mixed seed liquid is fermented at 25°C-37°C for 24 h-72 h; Preferably, the inoculation amount of the mixed seed liquid is 2%, and the mixture is fermented at 34°C for 60 hours.

7. The method according to claim 3, characterized in that In step 4, the fermentation broth is filtered through 200-300 mesh; and / or, Sterilization conditions: boiling for 10 min-20 min.

8. The method according to claim 3, characterized in that In step 3, the jam is prune jam; In step 4, the flavoring agent is various fruit powders, preferably passion fruit powder or prune powder; The amount of the flavoring agent is 1%-15% of the mass percentage of the filtrate.

9. Use of the Qiamagu probiotic fermented beverage according to claim 1 or 2 in the preparation of uric acid-lowering products.

10. Use of the Qiamagu probiotic fermented beverage according to claim 1 or 2 in the preparation of antioxidant products.

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