Hydrolysate and fermentation liquor based on roxburgh rose residues as well as preparation method and application of hydrolysate and fermentation liquor

Abstract

The invention belongs to the technical field of food processing, and particularly relates to hydrolysate and fermentation liquor based on roxburgh rose residues as well as a preparation method and application of the hydrolysate and the fermentation liquor. The method comprises the following steps: performing high-temperature hydrothermal reaction, enzymolysis reaction and the like on roxburgh rose pomace to prepare high-reducing sugar hydrolysate, and fermenting with lactic acid bacteria to obtain fermentation liquor with high lactic acid content, high total acid content and high oxidation resistance. The high reducing sugar improves sweetness and promotes fermentation, and lactic acid and total acid endow unique flavor. The obtained fermentation liquor also has high DPPH clearance rate and SOD activity, is excellent in oxidation resistance, and is helpful for scavenging free radicals and enhancing health efficacy. The roxburgh rose hydrolysate and the roxburgh rose fermentation liquor have wide application value in the field of beverages, and taste and nutritional functions can be improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing. More particularly, it relates to a hydrolysate based on Rosa roxburghii Tratt residue, a fermentation liquor, and a preparation method and application thereof. BACKGROUND

[0002] Rosa roxburghii Tratt is a green emerging fruit originally from China, belonging to the Rosaceae family and having a unique flavor and high nutritional value, especially high content of ascorbic acid (vitamin C) and superoxide dismutase (SOD) activity. It is widely distributed in the wild in Guizhou, Yunnan, Sichuan, and Hunan provinces of China, with Guizhou being the largest producer, known as the "King of Vitamin C". Rosa roxburghii Tratt is rich in various vitamins, carotene, organic acids, polysaccharides, trace elements, amino acids, and other active substances, and has many benefits for human health.

[0003] In the development and utilization of Rosa roxburghii Tratt, its juice has attracted widespread attention due to its rich nutritional ingredients. However, in the traditional production process of Rosa roxburghii Tratt juice, only the juice part is used, and a large amount of residue is discarded or used as low-grade feed or boiler fuel, which not only causes great waste of resources but also may have negative impacts on the environment.

[0004] In order to solve the above problems, in recent years, researchers have begun to explore ways to utilize Rosa roxburghii Tratt residue. Among them, using Rosa roxburghii Tratt residue to make fermented beverages and compound beverages has become an effective way of utilization. Through reasonable formulation and process design, not only the utilization rate of Rosa roxburghii Tratt residue can be improved, but also the products can be given unique taste and nutritional value, meeting the market demand for healthy and green drinks. For example, Chinese patent application CN108685002A discloses a Rosa roxburghii Tratt fermented beverage and a method for making the same, which improves the taste and nutritional value of the beverage by adding various plant residues (such as apple residue, Dendrobium candidum residue, etc.) and fermentation process. However, the above beverage formula is relatively complex, and the extraction and utilization of specific nutrients in Rosa roxburghii Tratt residue are still not sufficient. SUMMARY

[0005] The technical problem to be solved by the present application is to overcome the defects and deficiencies of the prior art in the extraction and utilization of specific nutrients in Rosa roxburghii Tratt residue, and to provide a preparation method of a hydrolysate based on Rosa roxburghii Tratt residue.

[0006] The purpose of the present application is to provide a hydrolysate based on Rosa roxburghii Tratt residue obtained by the preparation method.

[0007] Another purpose of the present application is to provide a fermentation liquor based on Rosa roxburghii Tratt residue.

[0008] Still another purpose of the present application is to provide the application of the hydrolysate based on Rosa roxburghii Tratt residue or the fermentation liquor based on Rosa roxburghii Tratt residue.

[0009] The above-mentioned object of the present application is achieved by the following technical solutions. The present application protects a preparation method of a hydrolysate based on Malus hallings raspberry residue, comprising the following steps: S1, hydrothermal reaction of Malus hallings raspberry residue and water at 110-170℃ to obtain a Malus hallings raspberry residue hydrothermal sample; S2, after the Malus hallings raspberry residue hydrothermal sample obtained in step S1 is cooled, adding pectinase or a complex enzyme containing pectinase for sufficient enzymolysis to obtain a Malus hallings raspberry residue hydrolysate.

[0010] Further, the hydrothermal reaction is in a specially designed sealed reaction container (hydrothermal reaction kettle), using an aqueous solution as the reaction medium, and creating a high-temperature, high-pressure (greater than standard atmospheric pressure) reaction environment by heating the reaction container.

[0011] Preferably, the temperature of the hydrothermal reaction is 120-160℃.

[0012] Further, the Malus hallings raspberry residue is obtained after Malus hallings raspberry juice is squeezed.

[0013] Further, the species of Malus hallings raspberry include ordinary Malus hallings raspberry (non-golden Malus hallings raspberry) and golden Malus hallings raspberry.

[0014] Further, the species of ordinary Malus hallings raspberry include one or more of Guinong series Malus hallings raspberry, red-fleshed Malus hallings raspberry (red heart Malus hallings raspberry), white-fleshed Malus hallings raspberry (white heart Malus hallings raspberry), black Malus hallings raspberry, and purple Malus hallings raspberry. The present application mainly lies in the preparation method of the Malus hallings raspberry hydrolysate, which is not particularly limited to the species of Malus hallings raspberry, and a Malus hallings raspberry hydrolysate with high reducing sugar content can be obtained according to the above-mentioned method.

[0015] Preferably, the time of the hydrothermal reaction is 3-10 h, preferably 4-6 h.

[0016] Further, the complex enzyme can further include one or more of cellulase, hemicellulase, and saccharifying enzyme.

[0017] Further, the mass fraction of pectinase in the complex enzyme is ≥40%.

[0018] Preferably, the temperature of the sufficient enzymolysis is 40-60℃, preferably 45-55℃.

[0019] Further, the time of the sufficient enzymolysis is 24-72 h, preferably 40-60 h, more preferably 45-50 h.

[0020] Further, the mixing ratio of the Malus hallings raspberry residue and water is 1: (8-40) g / mL, preferably 1: (8-15) g / mL, more preferably 1: 10 g / mL.

[0021] Preferably, the mixing ratio of the pectinase or pectinase-containing complex enzyme and the water-heated sample of the roxburgh rose pomace is 1: (100-300) g / mL, and more preferably 1: (150-250) g / mL.

[0022] Further, the roxburgh rose pomace needs to be pretreated, and the pretreatment includes crushing, sieving and drying.

[0023] The application protects a roxburgh rose pomace-based hydrolysate obtained by the preparation method.

[0024] The application protects a roxburgh rose pomace-based fermentation liquor, which is obtained by sufficiently fermenting the roxburgh rose pomace-based hydrolysate by adding lactic acid bacteria.

[0025] At present, the carbon source extraction before the fermentation of fresh fruits and pomace generally adopts the method of hot water extraction combined with enzymatic hydrolysis, and the hot water extraction is usually carried out at a temperature of 70-95℃ for 10 min-6 h. However, such extraction conditions cannot fully extract the reducing sugar and other nutrients. In the present application, the roxburgh rose pomace is treated by high-temperature hydrothermal reaction and enzymatic hydrolysis to obtain a high-reducing sugar hydrolysate. High reducing sugar improves sweetness and promotes fermentation, and lactic acid and total acid impart unique flavor. The obtained fermentation liquor also has high DPPH clearance rate and SOD activity, excellent antioxidant performance, which helps to scavenge free radicals and enhance health efficacy.

[0026] Further, the lactic acid bacteria include Lactobacillus plantarum and / or Bifidobacterium.

[0027] Preferably, the inoculation amount of the lactic acid bacteria is 2%-8%, preferably 4%-6%, based on the volume percentage of the roxburgh rose pomace-based hydrolysate.

[0028] The application also protects the application of the roxburgh rose pomace-based hydrolysate or the roxburgh rose pomace-based fermentation liquor in the preparation of beverages.

[0029] Compared with the prior art, the present application has the following beneficial effects: In the present application, the roxburgh rose pomace is treated by high-temperature hydrothermal reaction and enzymatic hydrolysis to obtain a high-reducing sugar hydrolysate, and then the lactic acid bacteria are fermented to obtain a fermentation liquor with high lactic acid content, high total acid content and high antioxidant activity. High reducing sugar improves sweetness and promotes fermentation, and lactic acid and total acid impart unique flavor. The obtained fermentation liquor also has high DPPH clearance rate and SOD activity, excellent antioxidant performance, which helps to scavenge free radicals and enhance health efficacy. The above-mentioned hydrolysate and fermentation liquor have wide application value in the field of beverages. BRIEF DESCRIPTION OF DRAWINGS

[0030] Figure 1Statistical graph of reducing sugar content of the hydrothermal solution of common roxburghii residue obtained in Example 1 and the hydrothermal solution of conventional heat treatment of common roxburghii residue obtained in Comparative Example 2, where **** represents P <0.0001.

[0031] Figure 2 Statistical graph of reducing sugar content of the hydrothermal solution of the roxburghii slag obtained in Example 2 and the hydrothermal solution of the conventional heat treatment of the roxburghii slag obtained in Comparative Example 4, where **** represents P <0.0001.

[0032] Figure 3 Statistical graph of reducing sugar content of the common roxburghii residue hydrolyzate obtained in Example 1, the common roxburghii residue unheated hydrolyzate obtained in Comparative Example 1, and the common roxburghii residue conventional heat-treated hydrolyzate obtained in Comparative Example 2, wherein **** represents P <0.0001.

[0033] Figure 4 The reducing sugar content of the hydrolyzed solution of the roxburghii spp. residue obtained in Example 2, the hydrolyzed solution of the roxburghii spp. residue obtained in Comparative Example 3 without heat treatment, and the hydrolyzed solution of the roxburghii spp. residue obtained in Comparative Example 4 with conventional heat treatment is statistically shown, wherein ** indicates P <0.01, **** indicates P <0.0001.

[0034] Figure 5 Statistical graph of DPPH clearance rate of common roxburghii residue fermentation liquid obtained in Example 1, common roxburghii residue unheat-treated fermentation liquid obtained in Comparative Example 1, and common roxburghii residue conventional heat-treated fermentation liquid obtained in Comparative Example 2, wherein * represents P <0.05.

[0035] Figure 6 Statistical graph of DPPH clearance rate of the fermentation liquid of the roxburghii roxburghii residue obtained in Example 2, the fermentation liquid of the roxburghii roxburghii residue obtained in Comparative Example 3 without heat treatment, and the fermentation liquid of the roxburghii roxburghii residue obtained in Comparative Example 4 with conventional heat treatment, wherein * indicates P <0.05, ** indicates P <0.01.

[0036] Figure 7 Statistical graph of the SOD content of the fermentation liquid of common roxburghii residue obtained in Example 1, the fermentation liquid of common roxburghii residue without heat treatment obtained in Comparative Example 1, and the fermentation liquid of common roxburghii residue with conventional heat treatment obtained in Comparative Example 2, wherein ** represents P <0.01, *** indicates P <0.001.

[0037] Figure 8A statistical chart of SOD content of the fermented liquid of the golden pear pomace obtained in Example 2, the fermented liquid of the golden pear pomace obtained in Comparative Example 3 and the fermented liquid of the golden pear pomace obtained in Comparative Example 4, wherein * represents P <0.05, ** represents P <0.001.

[0038] Figure 9 A statistical chart of total acid content of the fermented liquid of the common pear pomace obtained in Example 1, the fermented liquid of the common pear pomace obtained in Comparative Example 1 and the fermented liquid of the common pear pomace obtained in Comparative Example 2, wherein * represents P <0.05, ** represents P <0.01.

[0039] Figure 10 A statistical chart of total acid content of the fermented liquid of the golden pear pomace obtained in Example 2, the fermented liquid of the golden pear pomace obtained in Comparative Example 3 and the fermented liquid of the golden pear pomace obtained in Comparative Example 4, wherein * represents P <0.05, **** represents P <0.0001. DETAILED DESCRIPTION

[0040] The present application will be further described in conjunction with the accompanying drawings and specific examples, but the examples do not limit the present application in any form. Unless otherwise specified, the reagents, methods and devices used in the present application are conventional reagents, methods and devices in the technical field.

[0041] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0042] Common pear pomace (red-fleshed pear pomace): collected in Anshun City, Guizhou Province.

[0043] Golden pear pomace: collected in Anshun City, Guizhou Province.

[0044] Lactobacillus plantarum: commercially available.

[0045] Preparation of common pear pomace hydrolysate and fermented liquid The preparation of common pear pomace hydrolysate and fermented liquid includes the following steps: S1, common pear pomace pretreatment: crush the common pear pomace, sieve and dry for standby use.

[0046] S2, common pear pomace hydrothermal treatment: add 20 g of the common pear pomace obtained after pretreatment in step S1 and 200 mL of ultrapure water into a hydrothermal reactor, and place it in a 120°C oven for 4 h to obtain a common pear pomace hydrothermal sample.

[0047] S3, preparation of the ordinary roxburgh rose residue hydrolysate: the ordinary roxburgh rose residue hydrothermal sample obtained in step S2 was transferred to a conical flask, and 0.5 g / 100 mL of pectinase was added after cooling. The enzyme hydrolysis was carried out at 150 rpm in a shaking bed at 50°C for 48 h. After separation by suction filtration, the ordinary roxburgh rose residue hydrolysate was obtained.

[0048] S4, preparation of the ordinary roxburgh rose residue fermentation broth: 100 mL of the ordinary roxburgh rose residue hydrolysate obtained in step S3 was taken by aseptic operation, and the activated Lactobacillus plantarum was inoculated at an inoculation amount of 5%. The inoculation amount was calculated based on the volume percentage of the ordinary roxburgh rose residue hydrolysate. The fermentation broth was obtained by incubation at 37°C for 4 d.

[0049] In addition, the reducing sugar content of the roxburgh rose residue hydrothermal liquid needs to be determined. The ordinary roxburgh rose residue hydrothermal sample was obtained by repeating step S2, and the ordinary roxburgh rose residue hydrothermal liquid was obtained by suction filtration separation. The reducing sugar content of the obtained hydrothermal liquid was determined.

[0050] Example 2 Preparation of gold roxburgh rose residue hydrolysate and fermentation broth The preparation of the gold roxburgh rose residue hydrolysate and fermentation broth includes the following steps: S1, pretreatment of gold roxburgh rose residue: the gold roxburgh rose residue was crushed, sieved, and dried for use.

[0051] S2, hydrothermal treatment of gold roxburgh rose residue: 20 g of the gold roxburgh rose residue obtained after pretreatment in step S1 and 200 mL of ultrapure water were added to a hydrothermal reactor, which was placed in a 120°C oven for 4 h to obtain a gold roxburgh rose residue hydrothermal sample.

[0052] S3, preparation of the gold roxburgh rose residue hydrolysate: the gold roxburgh rose residue hydrothermal sample obtained in step S2 was transferred to a conical flask, and 0.5 g / 100 mL of pectinase was added after cooling. The enzyme hydrolysis was carried out at 150 rpm in a shaking bed at 50°C for 48 h. After separation by suction filtration, the ordinary roxburgh rose residue hydrolysate was obtained.

[0053] S4, preparation of the gold roxburgh rose residue fermentation broth: 100 mL of the gold roxburgh rose residue hydrolysate obtained in step S3 was taken by aseptic operation, and the activated Lactobacillus plantarum was inoculated at an inoculation amount of 5%. The inoculation amount was calculated based on the volume percentage of the ordinary roxburgh rose residue hydrolysate. The fermentation broth was obtained by incubation at 37°C for 4 d.

[0054] Example 3 Preparation of ordinary roxburgh rose residue hydrolysate and fermentation broth The difference from example 1 is that in S2, the temperature of the hydrothermal reaction is 160°C, and the hydrothermal reaction time is 6 h.

[0055] The other steps and parameters are the same as those in example 1.

[0056] Example 4 Preparation of hydrolysate and fermentation broth of gold rose pomace The difference from Example 2 is that in S2, the temperature of the hydrothermal reaction is 160℃, and the time of the hydrothermal reaction is 6h.

[0057] The other steps and parameters are the same as those in Example 1.

[0058] Example 3 and Example 4 can obtain hydrolysate and fermentation broth with basically the same effect as Example 1 and Example 2. Subsequently, the samples obtained in Example 1 and Example 2 are taken as representative test objects for further exploration.

[0059] Comparative Example 1 Preparation of hydrolysate and fermentation broth of ordinary rose pomace without heat treatment The difference from Example 1 is that the enzymatic reaction is directly carried out without high-temperature hydrothermal reaction, and the other steps and parameters are the same as those in Example 1.

[0060] The specific preparation includes the following steps: S1, ordinary rose pomace pretreatment: the ordinary rose pomace is crushed, sieved, and dried for standby use.

[0061] S2, ordinary rose pomace hydrolysate without heat treatment: 20g of ordinary rose pomace obtained after pretreatment in step S1 and 200mL of ultrapure water are added to a beaker for mixing, 0.5g / 100mL of pectinase is added, and the mixture is placed in a 50℃ shaking bed for enzymatic hydrolysis at 150rpm for 48h. After separation by suction filtration, the ordinary rose pomace hydrolysate without heat treatment is obtained.

[0062] S3, preparation of ordinary rose pomace fermentation broth without heat treatment: the operation is carried out in a sterile manner, 100mL of ordinary rose pomace hydrolysate without heat treatment obtained in step S2 is taken, and activated Lactobacillus plantarum is inoculated at an inoculation amount of 5%, and then 37℃ constant temperature fermentation is carried out for 4d to obtain ordinary rose pomace fermentation broth without heat treatment.

[0063] Comparative Example 2 Preparation of hydrolysate and fermentation broth of ordinary rose pomace with conventional heat treatment The difference from Example 1 is that in step S2, conventional heat treatment is used instead of high-temperature hydrothermal reaction, and the conventional heat treatment conditions are 80℃ water bath heat treatment for 4h, and the other steps and parameters are the same as those in Example 1.

[0064] The specific preparation includes the following steps: S1, ordinary rose pomace pretreatment: the ordinary rose pomace is crushed, sieved, and dried for standby use.

[0065] S2, ordinary rose pomace conventional heat treatment: 20g of ordinary rose pomace obtained after pretreatment in step S1 and 200mL of ultrapure water are added to a beaker for mixing, and then the mixture is placed in an 80℃ water bath for heat treatment for 4h to obtain an ordinary rose pomace conventional heat treatment sample.

[0066] S3, preparation of the ordinary rosehip residue conventional heat treatment hydrolysate: the ordinary rosehip residue conventional heat treatment sample obtained in step S2 was transferred to a conical flask, and 0.5 g / 100 mL of pectinase was added after cooling. The sample was subjected to enzymatic hydrolysis at 150 rpm in a shaking bed at 50°C for 48 h, and then separated by suction filtration to obtain the ordinary rosehip residue conventional heat treatment hydrolysate.

[0067] S4, preparation of the ordinary rosehip residue conventional heat treatment fermentation broth: 100 mL of the ordinary rosehip residue conventional heat treatment hydrolysate obtained in step S3 was inoculated with activated Lactobacillus plantarum in a sterile manner, and the inoculation amount was 5%. The sample was subjected to constant temperature fermentation at 37°C for 4 d to obtain the ordinary rosehip residue conventional heat treatment fermentation broth.

[0068] In addition, the ordinary rosehip residue conventional heat treatment sample obtained in step S2 was separated by suction filtration to obtain the ordinary rosehip residue conventional heat treatment hydrothermal liquid.

[0069] Preparation of the ordinary rosehip residue conventional heat treatment hydrolysate, fermentation broth The difference from example 2 is that the high-temperature hydrothermal reaction is not performed, and the enzymatic hydrolysis reaction is directly performed. The other steps and parameters are the same as those in example 2.

[0070] The specific preparation includes the following steps: S1, pretreatment of the ordinary rosehip residue: the ordinary rosehip residue was crushed, sieved, and dried for standby use.

[0071] S2, ordinary rosehip residue conventional heat treatment hydrolysate: 20 g of the ordinary rosehip residue obtained after pretreatment in step S1 and 200 mL of ultrapure water were added to a beaker and mixed. 0.5 g / 100 mL of pectinase was added, and the sample was subjected to enzymatic hydrolysis at 150 rpm in a shaking bed at 50°C for 48 h. The sample was then separated by suction filtration to obtain the ordinary rosehip residue conventional heat treatment hydrolysate.

[0072] S3, preparation of the ordinary rosehip residue conventional heat treatment fermentation broth: 100 mL of the ordinary rosehip residue conventional heat treatment hydrolysate obtained in step S2 was inoculated with activated Lactobacillus plantarum in a sterile manner, and the inoculation amount was 5%. The sample was subjected to constant temperature fermentation at 37°C for 4 d to obtain the ordinary rosehip residue conventional heat treatment fermentation broth.

[0073] Preparation of the ordinary rosehip residue conventional heat treatment hydrolysate, fermentation broth The difference from example 2 is that the high-temperature hydrothermal reaction is not performed, and the enzymatic hydrolysis reaction is directly performed. The other steps and parameters are the same as those in example 2.

[0074] The specific preparation includes the following steps: S1, pretreatment of the ordinary rosehip residue: the ordinary rosehip residue was crushed, sieved, and dried for standby use.

[0075] S2, conventional heat treatment of Rosa roxburghii Tratt. pomace: 20 g of Rosa roxburghii Tratt. pomace obtained after the pretreatment in step S1 and 200 mL of ultrapure water were added into a beaker and mixed, and then the mixture was placed in a water bath at 80°C for heat treatment for 4 h to obtain a conventional heat treatment sample of Rosa roxburghii Tratt. pomace.

[0076] S3, preparation of a conventional heat treatment hydrolysate of Rosa roxburghii Tratt. pomace: the conventional heat treatment sample of Rosa roxburghii Tratt. pomace obtained in step S2 was transferred to a conical flask, and after cooling, 0.5 g / 100 mL of pectinase was added, and the mixture was placed in a shaking bed at 50°C for enzyme hydrolysis at 150 rpm for 48 h. The mixture was separated by suction filtration to obtain a conventional heat treatment hydrolysate of Rosa roxburghii Tratt. pomace.

[0077] S4, preparation of a conventional heat treatment fermentation broth of Rosa roxburghii Tratt. pomace: 100 mL of the conventional heat treatment hydrolysate of Rosa roxburghii Tratt. pomace obtained in step S3 was measured, and then activated Lactobacillus plantarum was inoculated in an aseptic manner, and the inoculation amount was 5%. The mixture was incubated at 37°C for 4 d to obtain a conventional heat treatment fermentation broth of Rosa roxburghii Tratt. pomace.

[0078] In addition, the conventional heat treatment sample of Rosa roxburghii Tratt. pomace obtained in step S2 was separated by suction filtration to obtain a conventional heat treatment hydrothermal liquid of Rosa roxburghii Tratt. pomace.

[0079] Experimental example Performance determination (1) Determination of the reducing sugar content of the hydrothermal liquid of ordinary Rosa roxburghii Tratt. pomace The reducing sugar concentrations of the hydrothermal liquid of ordinary Rosa roxburghii Tratt. pomace obtained in Example 1 and the conventional heat treatment hydrothermal liquid of ordinary Rosa roxburghii Tratt. pomace obtained in Comparative Example 2 were determined, and the results are shown in Table 1. Figure 1 Compared with the conventional heat treatment in the comparative example, the reducing sugar content of the ordinary Rosa roxburghii Tratt. pomace after high-temperature and high-pressure hydrothermal reaction was significantly increased, which indicated that high-temperature and high-pressure treatment was beneficial to the destruction of the structure of polysaccharide molecules and the cell structure of Rosa roxburghii Tratt. pomace, the polysaccharide was broken into monosaccharide, and the polysaccharide molecules in the Rosa roxburghii Tratt. pomace were released from the cells, which significantly increased the reducing sugar content in the hydrolysate. The increase of reducing sugar was beneficial to improve the taste and flavor of the beverage and promote fermentation.

[0080] (2) Determination of the reducing sugar content of the hydrothermal liquid of Rosa roxburghii Tratt. pomace The reducing sugar concentrations of the hydrothermal liquid of Rosa roxburghii Tratt. pomace obtained in Example 2 and the conventional heat treatment hydrothermal liquid of Rosa roxburghii Tratt. pomace obtained in Comparative Example 4 were determined, and the results are shown in Table 2. Figure 2 Compared with the conventional heat treatment in the comparative example, the reducing sugar content of the Rosa roxburghii Tratt. pomace after high-temperature and high-pressure hydrothermal reaction was significantly increased, which indicated that high-temperature and high-pressure treatment was beneficial to the destruction of the structure of polysaccharide molecules and the cell structure of Rosa roxburghii Tratt. pomace, the polysaccharide was broken into monosaccharide, and the polysaccharide molecules in the Rosa roxburghii Tratt. pomace were released from the cells, which significantly increased the reducing sugar content in the hydrolysate.

[0081] (3) Determination of the reducing sugar content of the hydrolysate of ordinary Rosa roxburghii Tratt. pomace The reducing sugar concentration of the hydrolysate obtained in Example 1, Comparative Example 1 and Comparative Example 2 was determined, and the results are shown in Table 1. Figure 3 High temperature and high pressure can destroy the cell structure, thereby facilitating the binding of enzymes and substrates, promoting the efficiency of enzymatic hydrolysis, and increasing the content of enzymatic hydrolysis products. The reducing sugar content of the hydrolysate obtained in Example 1 was as high as 23.91 g / L. Compared with the hydrolysate of ordinary roxburgh rose dregs without heat treatment and the hydrolysate of ordinary roxburgh rose dregs with conventional heat treatment, the reducing sugar content of the hydrolysate of ordinary roxburgh rose dregs in Example 1 was significantly improved. The increase of reducing sugar is beneficial to improve the taste and flavor of beverage and promote fermentation.

[0082] (4) Determination of the reducing sugar content of the hydrolysate of gold roxburgh rose dregs The reducing sugar concentration of the hydrolysate obtained in Example 2, Comparative Example 3 and Comparative Example 4 was determined, and the results are shown in Table 2. Figure 4 The reducing sugar content of the hydrolysate obtained in Example 1 was as high as 28.09 g / L. Compared with the hydrolysate of gold roxburgh rose dregs without heat treatment and the hydrolysate of gold roxburgh rose dregs with conventional heat treatment, the reducing sugar content of the hydrolysate of gold roxburgh rose dregs after high temperature and high pressure hydrothermal reaction was significantly improved. The reducing sugar content of the hydrolysate obtained under this condition was significantly higher than that of the other two groups.

[0083] (5) Determination of the organic acid content in the fermentation broth of ordinary roxburgh rose dregs Table 1 Organic acid content in the fermentation broth of ordinary roxburgh rose dregs

[0084] During fermentation, lactic acid bacteria decompose and metabolize sugars to produce organic acids. The organic acid content in the fermentation broth of ordinary roxburgh rose dregs was determined, and the results are shown in Table 1. After 4 days of fermentation of the hydrolysate of ordinary roxburgh rose dregs, a certain amount of organic acid appeared in the fermentation broth, which endowed the fermentation broth with probiotic efficacy. Compared with the conventional heat treatment broth of Comparative Example 1 and the non-heat treatment broth of Comparative Example 2, the lactic acid and tartaric acid content in the ordinary roxburgh rose dregs broth of Example 1 was higher, but the citric acid and acetic acid content was not higher than the other two groups. Organic acids have antibacterial, antioxidant and immune regulating effects, and have a significant impact on the nutrition and flavor of lactic acid bacteria fermented products.

[0085] (6) Determination of the organic acid content in the fermentation broth of gold roxburgh rose dregs Table 2 Determination results of the organic acid content in the fermentation broth of gold roxburgh rose dregs

[0086] The organic acid content in the fermentation broth of gold roxburgh rose dregs was determined, and the results are shown in Table 2. Overall, the total organic acid content in the fermentation broth obtained in Example 2 was the highest. Compared with the fermentation broth of the other two groups, the lactic acid, malic acid, succinic acid and acetic acid content in the gold roxburgh rose dregs broth obtained in Example 2 was higher than that in the other two groups.

[0087] (7) DPPH scavenging rate determination of each fermentation liquor of common rosehip residue DPPH free radicals present a deep purple color in solution, and when combined with scavengers, the deep purple color gradually lightens to yellow, and the absorbance value at 517 nm decreases, which can be used to reflect the free radical scavenging capacity of the scavenger. The DPPH scavenging rate of the fermentation liquor obtained in Example 1, Comparative Example 1 and Comparative Example 2 was determined, and the results are shown in Table 1. Figure 5 As can be seen from Table 1, the free radical scavenging rates of the fermentation liquors from high to low are the fermentation liquor of common rosehip residue of Example 1, the fermentation liquor of common rosehip residue of Comparative Example 1, and the fermentation liquor of common rosehip residue of Comparative Example 2. Compared with the other two groups, the free radical scavenging capacity of the fermentation liquor obtained in Example 1 is significantly higher than that of the other two groups, that is, the antioxidant capacity of the fermentation liquor obtained in Example 1 is the strongest.

[0088] (8) DPPH scavenging rate determination of each fermentation liquor of gold rosehip residue The DPPH scavenging rate of the fermentation liquor in Example 2, Comparative Example 3 and Comparative Example 4 was determined, and the results are shown in Table 2. Figure 6 As can be seen from Table 2, the free radical scavenging rates of the fermentation liquors from high to low are the fermentation liquor of gold rosehip residue of Example 2, the fermentation liquor of gold rosehip residue of Comparative Example 3, and the fermentation liquor of gold rosehip residue of Comparative Example 4. Compared with the other two groups, the free radical scavenging capacity of the fermentation liquor obtained in Example 2 is significantly higher than that of the other two groups, that is, the antioxidant capacity of the fermentation liquor obtained in Example 2 is the strongest. Figure 6

[0089] (9) Total SOD activity determination of each fermentation liquor of common rosehip residue The total SOD activity of the fermentation liquor in Example 1, Comparative Example 2 and Comparative Example 3 was determined, and the results are shown in Table 3. Figure 7 As can be seen from Table 3, the SOD activity value of the fermentation liquor obtained in Example 1 is the highest among the three fermentation liquors, and the SOD is 205.14 U / mL. Compared with the other two groups, the SOD activity value of the fermentation liquor obtained in Example 1 is significantly increased.

[0090] (10) Total SOD activity determination of each fermentation liquor of gold rosehip residue The total SOD activity of the fermentation liquor in Example 2, Comparative Example 3 and Comparative Example 4 was determined, and the results are shown in Table 4. Figure 8 As can be seen from Table 4, the SOD activity value of the fermentation liquor obtained in Example 2 is the highest among the three fermentation liquors, and the SOD is 181.80 U / mL. Compared with the other two groups, the SOD activity value of the fermentation liquor obtained in Example 2 is significantly increased.

[0091] (11) Total acid determination of each fermentation liquor of common rosehip residue The total acid of the fermentation liquor in Example 1, Comparative Example 2 and Comparative Example 3 was determined, and the results are shown in Table 5.​Figure 9 As shown, compared with the other two groups, the total acid content in the fermentation liquor obtained in Example 1 was significantly higher than that in the other two groups after 4 days of fermentation.

[0092] (12) Total acid determination of each fermentation liquor of the Malus hallings gold residue The total acid of the fermentation liquor in Example 2, Comparative Example 3 and Comparative Example 4 was determined, and the results are shown in Table 4. Figure 10 As shown, compared with the other two groups, the total acid content in the fermentation liquor obtained in Example 1 was significantly higher than that in the other two groups after 4 days of fermentation.

[0093] In summary, the Malus hallings pomace is treated by high-temperature hydrothermal reaction, enzymatic reaction, etc. to obtain a hydrolysate with high reducing sugar content, and then the lactic acid bacteria are fermented to obtain a fermentation liquor with high lactic acid content, high total acid content and high antioxidant activity. Among them, high reducing sugar can improve the sweetness and taste of the beverage, and at the same time, as a carbon source for microbial fermentation, it can promote the fermentation process. High lactic acid and total acid content endow the beverage with unique sour taste and flavor, and enhance the taste level. High DPPH clearance rate and high SOD activity indicate that the beverage has good antioxidant performance, which helps to scavenge free radicals and provides more health benefits for consumers. The above obtained hydrolysate and fermentation liquor have broad application value in beverage preparation.

[0094] The above examples are preferred embodiments of the present application, but the embodiments of the present application are not limited by the above examples, and any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present application should be equivalent replacement methods, and all are included in the protection scope of the present application.

Claims

1. A preparation method for a hydrolyzate based on roxburghii residue, characterized in that, The steps include: S1. hydrothermally reacting roxburghii residue and water at 110-170° C. to obtain a roxburghii residue hydrothermal sample; S2. After the hydrothermal sample of the roxburghii roxburghii residue obtained in step S1 is cooled, pectinase or a complex enzyme containing pectinase is added to fully enzymolyze the sample to obtain a roxburghii roxburghii residue hydrolyzate.

2. The preparation method according to claim 1, characterized in that The hydrothermal reaction time is 3 to 10 h.

3. The preparation method according to claim 1, characterized in that The temperature for the sufficient enzymatic hydrolysis is 40-60°C.

4. The preparation method according to claim 1, characterized in that The mixing ratio of the roxburghii residue and water is 1: (8-40) g / mL.

5. The preparation method according to claim 1, characterized in that: The mixing ratio of the pectinase or the composite enzyme containing pectinase and the hydrothermal sample of the roxburghii residue is 1: (100-300) g / mL.

6. The hydrolyzate based on roxburghii residue obtained by any one of the preparation methods described in claims 1 to 5.

7. A fermentation liquid based on roxburghii residue, characterized in that, The fermentation liquid based on roxburghii residue is obtained by adding lactic acid bacteria to the hydrolyzed liquid based on roxburghii residue according to claim 6 and fully fermenting the resultant.

8. The fermentation liquid based on roxburghii residue according to claim 7, characterized in that, The lactic acid bacteria include Lactobacillus plantarum and / or Bifidobacterium.

9. The fermentation liquid based on roxburghii residue according to claim 7, characterized in that, The inoculation amount of the lactic acid bacteria is 2% to 8% by volume of the hydrolyzate based on roxburghii residue.

10. Use of the hydrolyzate based on roxburghii residue according to claim 6 or the fermentation liquid based on roxburghii residue according to any one of claims 7 to 9 in preparing a beverage.

Images