A chicory fermentation method

Abstract

The present application relates to the field of traditional Chinese medicine fermentation, and more particularly to a chicory fermentation method. Chicory powder is twice decocted to obtain an extract: the obtained extract and filter residue are added with a fermentation nutrient agent, pH is adjusted to 7.0±0.5 to obtain a fermentation substrate; the fermentation substrate is steam sterilized to obtain a chicory sterilized liquid; after the chicory sterilized liquid is cooled, it is inoculated with bifidobacterium and lactobacillus pre-culture liquid for fermentation, and after the fermentation is completed, it is subjected to stabilization inactivation treatment to obtain a chicory fermentation liquid; the chicory fermentation liquid is filtered through a screen mesh to remove dregs, and the filtrate is collected. The chicory product of the present application is subjected to composite probiotic symbiotic fermentation, so that chicory and probiotics are mutually beneficial, the activity and content of effective substances are increased, the utilization of effective components of chicory is greatly improved, and the bitter taste of the traditional Chinese medicine chicory itself is greatly reduced.

Description

Technical Field

[0001] The present invention relates to the field of traditional Chinese medicine fermentation, in particular to a chicory fermentation method. Technical Background

[0002] Chicory, also known as blue chrysanthemum and "kashenna" in Uyghur, is a traditional Uyghur medicinal herb listed in the Xinjiang Handbook of Chinese Herbal Medicine. Its slightly bitter, salty, and cooling properties are associated with liver-clearing and gallbladder-promoting, stomach-strengthening and digestion-promoting, and diuretic and swelling-reducing properties. It is used to treat damp-heat jaundice, stomachache, poor appetite, edema, and oliguria. Modern pharmacological research has shown that chicory has hypoglycemic, hypolipidemic, and uric acid-lowering properties, as well as hepatoprotective effects. In recent years, increasing research into the chemical composition of chicory roots and its clinical pharmacological applications has revealed that chicory primarily contains phenolic acids, coumarins, sesquiterpenes, triterpenes, polysaccharides, and alkaloids. Currently reported methods for extracting chicory's active ingredients primarily involve organic solvents or water decoction. The water decoction method for extracting chicory has been criticized for its time-consuming and labor-intensive process and extremely bitter taste; chicory extracted with organic solvents will produce solvent residues, posing a hidden danger to product safety. Regardless of water decoction or organic solvent extraction, only part of the components in chicory can be extracted, and the main components cannot be fully obtained.

[0003] Using probiotic fermentation technology, chicory, which has medicinal and edible properties, is extracted and purified, and then combined with some high-quality probiotic bacteria for fermentation. Under certain environmental conditions, such as temperature, humidity, air, moisture, etc., the effective ingredients of chicory are biologically transformed, and the large molecular substances of traditional Chinese medicine are converted into small molecular components that can be directly absorbed by the human intestine.

[0004] The use of probiotic fermentation technology is a shortcut to obtain effective ingredients from chicory and realize the modernization of traditional Chinese medicine. It is a microbial preparation fermented from a variety of high-quality probiotics. It can be said that it is a powerful combination of probiotics and chicory, and the efficacy is doubled.

[0005] Bifidobacterium and Lactobacillus are highly recognized probiotics and are widely used in agriculture, food processing and other industries. For example, they are often used in fermented foods such as yogurt and kimchi. A large number of studies have shown that probiotics can regulate intestinal flora, improve gastrointestinal function, and reduce blood cholesterol levels. In addition, probiotics can produce a variety of enzymes, such as superoxide dismutase, β-glucosidase, α-amylase, β-glucanase, etc. Various enzyme-producing probiotics have been used in production. The strains used in the present invention are all derived from the updated announcement of the "List of Strains that Can Be Used in Food" and the "List of Strains that Can Be Used in Infant Food" issued by the National Health and Family Planning Commission in 2022, and can all be applied to food.

[0006] Compared with traditional Chinese medicine extraction technology, the symbiotic fermentation of chicory and probiotics has obvious advantages and can achieve:

[0007] 1. Double the efficacy: The various extracellular enzymes produced during the probiotic fermentation process can break down the cell walls of plant cells, rupturing the cells of traditional Chinese medicines, exposing the active ingredients and allowing direct extraction of the effective substances. At the same time, the probiotic fermentation process degrades the large-molecule active substances that cannot be directly absorbed and utilized by the human body into small molecules, improving the absorption of the active ingredients, allowing for more effective utilization and enhancing the efficacy.

[0008] 2. Produce more secondary metabolites of probiotics: After enzymatic hydrolysis during the fermentation process, chicory and probiotics complement each other, increasing the activity and content of effective substances, and at the same time producing more secondary metabolites that can be directly absorbed by the gastrointestinal tract.

[0009] 3. Break the so-called "bitter taste of good medicine": Fermented and purified fermentation liquid tastes better. Chicory has a bitter taste. After fermentation by probiotics, the original bitterness of chicory is changed, and the taste is better and more acceptable to people.

[0010] 4. Double the effect: The combined fermentation of chicory and probiotics not only contains the medicinal value of chicory itself, but also increases the efficacy of the probiotics themselves. At the same time, enzymes are produced during the fermentation process, which interact with each other and exert a comprehensive effect. The effect is stronger than taking Chinese medicine or probiotics alone.

[0011] Patent publication number CN201510025580 provides a method for preparing a fermented chicory product. The method comprises the following steps: 1) soaking chicory in water, crushing, beating, and homogenizing to obtain a slurry; 2) adding culture medium components to the slurry, and then inoculating Leuconostoc mesenteroides for a first fermentation to obtain a first fermentation broth; 3) adding pectinase to a fruit and vegetable liquid with a pH of 4.5 to 6 for enzymatic hydrolysis to obtain an enzymatically hydrolyzed fruit and vegetable liquid; 4) adding culture medium components to the hydrolyzed fruit and vegetable liquid, and then inoculating a composite lactic acid bacteria for a second fermentation to obtain a second fermentation broth; 5) adding culture medium components to the second fermentation broth, and then inoculating a composite yeast for a third fermentation to obtain a third fermentation broth; 6) mixing the first and third fermentation broths, centrifuging, and homogenizing and sterilizing the supernatant to obtain a fermented chicory product with excellent immunomodulatory and antioxidant properties. The above process is cumbersome and does not reflect the traditional effects of chicory in clearing the liver and gallbladder, strengthening the stomach and digestion, and promoting diuresis and reducing swelling, as well as its special effects in metabolic syndrome such as lowering blood sugar, lowering blood lipids, and lowering uric acid. Summary of the Invention

[0012] To overcome the shortcomings of the existing technology, the present invention provides a chicory fermentation method. This method involves crushing chicory slices, then boiling them in water for extraction, and then fermenting them. Compared to methods that ferment directly after crushing without boiling, the fermented liquid extracts more components, and the fermentation strain is more efficient in fermenting and converting the traditional Chinese medicine components. The process is simple, easy to operate, and reduces production time.

[0013] The present invention adopts the following technical solutions to achieve the above-mentioned purpose. A chicory fermentation method comprises the following steps:

[0014] Step 1): decocting chicory powder twice to obtain an extract;

[0015] Step 2): adding a fermentation nutrient to the extract and filter residue obtained in step 1), adjusting the pH to 7.0±0.5, and obtaining a fermentation substrate;

[0016] Step 3): steam sterilizing the fermentation substrate to obtain a sterilized chicory solution;

[0017] Step 4): cooling the chicory sterilized liquid in step 3) and inoculating pre-cultured bacteria of bifidobacteria and lactobacilli for fermentation, and performing stabilization and inactivation treatment after fermentation to obtain chicory fermentation liquid;

[0018] Step 5): Filter the chicory fermented liquid through a sieve to remove the medicinal residue, and collect the filtrate.

[0019] Furthermore, in the step (1), the chicory is crushed and passed through a 20-80 mesh sieve; water 10-15 times the mass of the chicory powder is added, soaked for 1.0 hour, boiled, and kept boiling for 1-3 hours after boiling, and the decoction is separated; water 10-15 times the mass of the chicory powder is added and boiled again, and kept slightly boiling for 1-3 hours after boiling, and the decoction is separated again; the decoction is combined and water is added to the volume, and the mass volume ratio of the chicory powder to the decoction after the volume is fixed is 0.5g / mL.

[0020] Furthermore, the addition amount of each component in the fermentation nutrient agent in step (2) is: glucose 8-15 g / L, yeast extract 2-4 g / L, yeast powder 0.8-1.5 g / L, peptone 4-8 g / L, and the addition amount of nutrients is iron 2-6 mg / L, zinc 15-25 mg / L, selenium 0.05-0.2 mg / L, magnesium 120-160 mg / L, manganese 3-8 mg / L, and potassium 0.9-1.5 g / L.

[0021] Furthermore, a sweetener is added before adjusting the pH in step (2), and the sweetener is at least one of isomaltooligosaccharide, polydextrose, and sucralose; and the added amount is 1-50 g / L of isomaltooligosaccharide, 1-50 g / L of polydextrose, and 0.01-0.1 g / L of sucralose.

[0022] Furthermore, in the step (3), the fermentation substrate is kept warm at a temperature of 100 to 115° C. for 30 to 60 minutes to obtain a sterilized chicory solution.

[0023] Furthermore, in step (4), the bifidobacterium is selected from one or both of Bifidobacterium breve and Bifidobacterium adolescentis;

[0024] The lactobacilli include Lactobacillus rhamnosus, Lactobacillus acidophilus, and Lactobacillus delbrueckii subsp. bulgaricus;

[0025] and at least one of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus gasseri, and Lactobacillus fermentum.

[0026] The inoculation amount of the bifidobacterium pre-cultured bacterial solution is 0.2% to 1.0% by volume of the chicory sterilized liquid; the inoculation amount of the lactobacillus pre-cultured bacterial solution is 0.2% to 4% by volume of the chicory sterilized liquid;

[0027] The volume ratio of the bifidobacterium pre-cultured bacterial solution to the lactobacillus pre-cultured bacterial solution is 1:2-4; the number of viable bacteria in the bifidobacterium pre-cultured bacterial solution and the lactobacillus pre-cultured bacterial solution is 2×10 7 CFU·mL -1 .

[0028] Furthermore, the fermentation temperature in step (4) is 28-40°C, and the total cell count of bifidobacteria and lactobacilli is maintained at not less than 1.5×10 8 cfu / ml, the fermentation time is 25 to 40 hours, and the fermentation is stopped when the pH reaches 3.5 to 4.1; then sterilized at 95 to 100°C for 10 to 30 minutes to obtain chicory fermentation liquid.

[0029] Furthermore, in the step (5), the chicory fermented liquid is filtered through a sieve to remove the medicinal residue, and the filtrate is collected, and the filter residue is washed with water; the washed liquid is sieved again, and the filtrate is collected, the two filtrates are combined, and the supernatant is collected after centrifugation to obtain a clarified chicory fermented liquid, which is then filled to obtain a finished product.

[0030] Furthermore, in step (5), the chicory fermented liquid and the water washing liquid are sequentially passed through 100-200 mesh and 200-400 mesh sieves.

[0031] Furthermore, the rotation speed during the centrifugal separation is 6000-10000 rpm / min.

[0032] The advantages of the present invention are: providing a preparation method of chicory by symbiotic fermentation of composite probiotics, combining chicory extract with medicinal residues for simultaneous fermentation; compared with discarding the medicinal residues, the medicinal residues contain many nutrients and active substances, and can also be used as carbon and nitrogen sources for the fermentation liquid, thereby more comprehensively obtaining the effective ingredients in chicory.

[0033] The chicory complex extract is combined with the medicinal residue and fermented simultaneously. The various enzymes produced during the fermentation process can degrade the medicinal residue and reduce the amount of medicinal residue by nearly half, which is green, environmentally friendly and economical.

[0034] By combining multiple lactobacilli and bifidobacteria, a composite probiotic symbiotic fermentation is used to extract active ingredients from chicory. This enhances the biotransformation effect of probiotics on chicory and leverages the synergistic effect of multiple strains. This allows for the simultaneous extraction of multiple active ingredients in the fermentation broth, including polyphenols, polysaccharides, flavonoids, terpenes, and peptides. Furthermore, the content of other active ingredients, such as polyphenols and polysaccharides, is increased. This strengthens the multifunctionality of the composite probiotic chicory fermentation product and enhances its clinical efficacy.

[0035] Combining multiple lactobacilli and bifidobacteria to form a symbiotic fermentation of composite probiotics can, after consumption, prevent pathogenic bacteria from invading and colonizing the intestines, inhibit pathogenic bacteria from fighting infection, maintain intestinal microecological balance, prevent and inhibit tumor development, enhance the body's immunity, promote digestion, synthesize amino acids and vitamins, lower cholesterol and blood sugar, inhibit endotoxin production, promote uric acid excretion, and delay aging and radiation. Therefore, combining multiple lactobacilli and bifidobacteria for symbiotic fermentation in chicory liquid fermentation is more beneficial to the human body.

[0036] The probiotics used in the present invention are all edible probiotics and are beneficial to the human body when used in chicory fermentation broth. The amino acids, nucleic acids, biotin, lactic acid, B vitamins, trace elements and other components produced during the probiotic fermentation process of traditional Chinese medicine, and the metabolites of these beneficial bacteria can be retained in the product, providing patients with richer nutritional support.

[0037] The symbiotic application of multiple specific types of probiotics in the fermentation of chicory juice has a more unique flavor than that of simple bifidobacteria or lactobacilli, thereby improving the unpleasant bitter taste of chicory extract and improving patients' compliance with taking this product. DETAILED DESCRIPTION

[0038] The present invention will be further described below in conjunction with specific embodiments.

[0039] The bacterial strains used in the embodiments of the present invention are from the China Center for Type Culture Collection (CCTCC) (Wuhan, China) or the China General Microorganism Culture Collection Center (CGMCC) (Beijing, China) or are isolated from normal human feces or intestinal mucosal tissue.

[0040] Example 1:

[0041] The preparation method of composite probiotic symbiotic fermented chicory comprises the following steps:

[0042] (1) Raw material extraction pretreatment: 200 kg of chicory slices were crushed and powdered, and then passed through a 20-mesh sieve. The chicory powder was decocted with water. First, 10 times the mass of water of the chicory powder was added to soak for 1.0 hour, decocted, and kept boiling for 2 hours after boiling, and the decoction was separated; then 10 times the mass of water of the chicory powder was added to boil and kept boiling for 2 hours after boiling, and the decoction was separated again; the decoctions were combined and water was added to make up the volume, and the mass volume ratio of the chicory powder to the decoction after making up the volume was 0.5 g / mL. The decoctions of the medicinal residues were combined to obtain a chicory extract mixture.

[0043] (2) Ingredients: Add 4 kg of glucose, 1.0 kg of yeast extract, 0.4 kg of yeast powder, and 3 kg of peptone to the above mixture; add 9 g of ferrous sulfate·7H2O, 35 g of zinc sulfate·7H2O, 195 mg of sodium selenite·5H2O, 580 g of magnesium sulfate·7H2O, 4 g of manganese sulfate·H2O, 800 g of potassium dihydrogen phosphate, and 850 g of dipotassium hydrogen phosphate·3H2O to the mixture, and adjust the volume to 2000 L. Adjust the pH to 7.0 to obtain the chicory probiotic fermentation Chinese medicine substrate. Before adjusting the pH, add 20 kg of isomaltooligosaccharide, 20 kg of polydextrose, and 80 g of sucralose as sweeteners.

[0044] (3) Sterilization: The chicory probiotic fermentation substrate is kept warm at a temperature of 100-115° C. for 40 minutes to obtain a chicory sterilized liquid.

[0045] (4) Fermentation: When the temperature of the chicory sterilized solution drops to 35°C, pre-cultured bacterial solutions of Bifidobacterium breve, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus casei are inoculated simultaneously. The inoculation amount of the above-mentioned Bifidobacterium pre-cultured bacterial solution is 0.3% by volume of the chicory sterilized solution, and the inoculation amount of the Lactobacillus pre-cultured bacterial solution is 1.2% by volume of the chicory sterilized solution. The volume percentages of the four bacterial solutions of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus casei are the same. The fermentation time at 35°C is continued for 28 hours. The total bacterial count of the fermented bacteria detected by direct counting under a microscope is higher than 1.5×10 8 When the cfu / ml and pH reached 4.0, the fermentation was stopped and sterilized at 95-100°C for 20 min to obtain the chicory fermentation liquid.

[0046] (5) Clarification treatment: The chicory fermentation liquid was passed through a 200-mesh sieve and the filtrate was collected; the filter residue was washed with water 3 times the mass of the filter residue, and the washing liquid was passed through a 200-mesh sieve again, and the filtrate was collected. The two filtrates were combined and centrifuged at a speed of 6000 rpm / min, and the supernatant was collected to obtain a clarified chicory fermentation filtrate.

[0047] (6) Packaging: The chicory fermentation filtrate was packaged into 100 ml of chicory fermentation products under a sterile clean environment.

[0048] Example 2:

[0049] The preparation method of composite probiotic symbiotic fermented chicory comprises the following steps:

[0050] (1) Raw material extraction pretreatment: Raw material extraction pretreatment: 200 kg of chicory slices were crushed and powdered, and then passed through a 20-mesh sieve. The chicory powder was decocted with water. First, 10 times the mass of water of the chicory powder was added to soak for 1.0 hour, decocted, and kept boiling for 1 hour after boiling, and the decoction was separated; then 10 times the mass of water of the chicory powder was added to boil and kept boiling for 2 hours after boiling, and the decoction was separated again; the decoctions were combined and water was added to make up the volume, and the mass volume ratio of chicory powder to the decoction after making up the volume was 0.5 g / mL. The decoctions of the medicinal residues were combined to obtain a chicory extract mixture.

[0051] (2) Ingredients: Add 4.5 kg of glucose, 1.0 kg of yeast extract, 0.45 kg of yeast powder, and 3 kg of peptone to the above mixture. Add the following nutrient compounds: 9 g of ferrous sulfate·7H2O, 35 g of zinc sulfate·7H2O, 195 mg of sodium selenite·5H2O, 580 g of magnesium sulfate·7H2O, 4 g of manganese sulfate·H2O, 800 g of potassium dihydrogen phosphate, and 850 g of dipotassium hydrogen phosphate·3H2O. The volume is adjusted to 2000 L. Adjust the pH to 7.0 to obtain the chicory probiotic fermentation Chinese medicine substrate. Before adjusting the pH, add the sweeteners isomaltooligosaccharide (30 kg), polydextrose (20 kg), and 50 g of sucralose.

[0052] (3) Sterilization: The chicory probiotic fermentation substrate is kept warm at a temperature of 100-115° C. for 40 minutes to obtain a chicory sterilized liquid.

[0053] (4) Fermentation: When the temperature of the chicory sterilized solution drops to 38°C, pre-cultured bacterial solutions of Bifidobacterium adolescentis, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum are inoculated simultaneously. The inoculation amount of the Bifidobacterium pre-culture solution is 0.4% by volume of the chicory sterilized solution, and the inoculation amount of the Lactobacillus pre-culture solution is 1.5% by volume of the chicory sterilized solution. The volume percentages of the four bacterial solutions of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum are the same. The fermentation time is continued at 30°C for 30 hours. The total bacterial count of the fermented bacteria detected by direct counting under a microscope is higher than 1.5×10 8 When the cfu / ml and pH reached 4.0, the fermentation was stopped and sterilized at 95-100°C for 20 min to obtain the chicory fermentation liquid.

[0054] (5) Clarification treatment: The chicory fermentation liquid was passed through a 400-mesh sieve and the filtrate was collected; the filter residue was washed with water 4 times the mass of the filter residue, and the washing liquid was passed through a 400-mesh sieve again, and the filtrate was collected. The two filtrates were combined and centrifuged at a speed of 6000 rpm / min, and the supernatant was collected to obtain a clarified chicory fermentation filtrate.

[0055] (6) Packaging: The chicory fermentation filtrate is packaged into 50 ml of chicory fermentation products under a sterile clean environment.

[0056] Example 3:

[0057] (1) Raw material extraction pretreatment: Raw material extraction pretreatment: 200 kg of chicory slices were crushed and powdered, and then passed through a 20-mesh sieve. The chicory powder was decocted with water. First, 10 times the mass of water of the chicory powder was added to soak for 1.0 hour, decocted, and kept boiling for 2 hours after boiling, and the decoction was separated; then 10 times the mass of water of the chicory powder was added to boil and kept boiling for 3 hours after boiling, and the decoction was separated again; the decoctions were combined and water was added to make up the volume, and the mass volume ratio of the chicory powder to the decoction after making up the volume was 0.5 g / mL. The decoctions of the medicinal residues were combined to obtain a chicory extract mixture.

[0058] (2) Ingredients: Add 5 kg of glucose, 1.2 kg of yeast extract, 0.5 kg of yeast powder, and 3 kg of peptone to the above mixture. Add the following nutrient compounds: 9 g of ferrous sulfate·7H2O, 35 g of zinc sulfate·7H2O, 195 mg of sodium selenite·5H2O, 580 g of magnesium sulfate·7H2O, 4 g of manganese sulfate·H2O, 800 g of potassium dihydrogen phosphate, and 850 g of dipotassium hydrogen phosphate·3H2O. The volume is adjusted to 2000 L. Adjust the pH to 7.0 to obtain the chicory probiotic fermentation Chinese medicine substrate. Before adjusting the pH, add the sweeteners isomaltooligosaccharide (20 kg), polydextrose (30 kg), and 50 g of sucralose.

[0059] (3) Sterilization: The chicory probiotic fermentation substrate is kept warm at a temperature of 100-115° C. for 40 minutes to obtain a chicory sterilized liquid.

[0060] (4) Fermentation: When the temperature of the chicory sterilized solution drops to 36°C, pre-cultured bacterial solutions of Bifidobacterium breve, Bifidobacterium adolescentis, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus gestell are inoculated simultaneously. The inoculation amount of the above-mentioned Bifidobacterium pre-culture solution is 0.5% by volume of the chicory sterilized solution, and the inoculation amount of the Lactobacillus pre-culture solution is 1.2% by volume of the chicory sterilized solution. The volume percentages of the four bacterial solutions of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus gestell are the same. The fermentation time is continued at 35°C for 32 hours. The total bacterial count of the fermented bacteria detected by direct counting under a microscope is higher than 1.5×10 8 When the cfu / ml and pH reached 4.0, the fermentation was stopped and sterilized at 95-100°C for 20 min to obtain the chicory fermentation liquid.

[0061] (5) Clarification treatment: The chicory fermentation liquid was passed through a 200-mesh sieve and the filtrate was collected; the filter residue was washed with water 4 times the mass of the filter residue, and the washing liquid was passed through a 400-mesh sieve again, and the filtrate was collected. The two filtrates were combined and centrifuged at a speed of 8000 rpm / min, and the supernatant was collected to obtain a clarified chicory fermentation filtrate.

[0062] (6) Packaging: The chicory fermentation filtrate is packaged into 250 ml of chicory fermentation products under a sterile clean environment.

[0063] Example 4:

[0064] The preparation method of composite probiotic symbiotic fermented chicory comprises the following steps:

[0065] (1) Raw material extraction pretreatment: Raw material extraction pretreatment: 200 kg of chicory slices were crushed and powdered, and then passed through a 20-mesh sieve. The chicory powder was decocted with water. First, 10 times the mass of chicory powder was added to soak for 1.0 hour, decocted, and kept boiling for 1 hour after boiling, and the decoction was separated; then 10 times the mass of chicory powder was added to boil and kept boiling for 1 hour after boiling, and the decoction was separated again; the decoctions were combined and water was added to make up the volume, and the mass volume ratio of chicory powder to the decoction after making up the volume was 0.5 g / mL. The decoctions of the medicinal residues were combined to obtain a chicory extract mixture.

[0066] (2) Ingredients: Add 6 kg of glucose, 1.3 kg of yeast extract, 0.6 kg of yeast powder, and 3 kg of peptone to the above mixture. Add the following nutrient compounds: 9 g of ferrous sulfate·7H2O, 35 g of zinc sulfate·7H2O, 195 mg of sodium selenite·5H2O, 580 g of magnesium sulfate·7H2O, 4 g of manganese sulfate·H2O, 800 g of potassium dihydrogen phosphate, and 850 g of dipotassium hydrogen phosphate·3H2O. The volume is adjusted to 2000 L. Adjust the pH to 7.0 to obtain the chicory probiotic fermentation Chinese medicine substrate. Before adjusting the pH, add the sweeteners isomaltooligosaccharide (20 kg), polydextrose (20 kg), and 100 g of sucralose.

[0067] (3) Sterilization: The chicory probiotic fermentation substrate is kept warm at a temperature of 100-115° C. for 40 minutes to obtain a chicory sterilized liquid.

[0068] (4) Fermentation: When the temperature of the chicory sterilized solution drops to 39°C, pre-cultured bacterial solutions of Bifidobacterium breve, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus reuteri are inoculated simultaneously. The inoculation amount of the Bifidobacterium pre-culture solution is 0.3% by volume of the chicory sterilized solution, and the inoculation amount of the Lactobacillus pre-culture solution is 1.0% by volume of the chicory sterilized solution. The volume percentages of the four bacterial solutions of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus reuteri are the same. The fermentation time is continued at 30°C for 30 hours. The total bacterial count of the fermented bacteria detected by direct counting under a microscope is higher than 1.5×10 8 When the cfu / ml and pH reached 4.0, the fermentation was stopped and sterilized at 95-100°C for 20 min to obtain the chicory fermentation liquid.

[0069] (5) Clarification treatment: The chicory fermentation liquid was passed through a 200-mesh sieve and the filtrate was collected; the filter residue was washed with water 4 times the mass of the filter residue, and the washing liquid was passed through a 200-mesh sieve again, and the filtrate was collected. The two filtrates were combined and centrifuged at a speed of 6000 rpm / min, and the supernatant was collected to obtain a clarified chicory fermentation filtrate.

[0070] (6) Packaging: The chicory fermentation filtrate was packaged into 100 ml of chicory fermentation products under a sterile clean environment.

[0071] Experimental example: physical and chemical index testing

[0072] The results of the bioactive substance contents (chlorogenic acid and crude polysaccharides) in the chicory fermentation broth and the chicory fermentation broth directly fermented with chicory powder without water decoction extraction in Examples 1-4 are shown in Table 1.

[0073] Table 1: Active substance content test results.

[0074]

[0075] As shown in Table 1, the methods of the present invention employed in Examples 1-4, combining multiple lactobacilli and bifidobacteria to symbiotically ferment chicory extracts using the composite probiotics, increased the content of various bioactive substances, such as crude polysaccharides and chlorogenic acid, in the chicory fermentation broth. In the control group, where chicory powder was directly fermented without water decoction, the polysaccharide and chlorogenic acid contents in the chicory fermentation broth were significantly lower than those in Examples 1-4.

[0076] Experimental example efficacy evaluation

[0077] 60 volunteers with hyperglycemia and hyperlipidemia were recruited. Excluding 3 subjects who were lost from the tasting group during the experiment, the actual number of subjects was 60, aged 62-78 years old, 27 males and 33 females. There were 30 subjects in the tasting group and 30 subjects in the control group. The subjects maintained their usual life and eating habits during the experiment. The tasting group was given the chicory fermented drink of Example 1, and the control group was given a blank control. Other conditions were the same as those of the tasting group. Each subject in the tasting group took the chicory fermented drink orally, one bottle each time, twice a day, for 60 days; the taste evaluation was recorded, and the efficacy evaluation results were recorded, with a focus on the effect on improving blood sugar and blood lipids.

[0078] 1. Taste evaluation

[0079] The taste evaluation criteria are shown in Table 2, and the taste evaluation results are shown in Table 3. As shown in Tables 2 and 3, the appearance color score of the 30 volunteers in the tasting group for the fermented chicory beverage of Example 1 was 23 points, indicating a bright color.

[0080] The tissue morphology score was 22 points, indicating a uniform shape; the smell score was 24 points, indicating a pleasant and mellow smell; the taste score was 23 points, indicating a delicate and mellow taste. The total score was 92 points (out of 100 points), see Tables 2 and 3.

[0081] Table 2 Taste evaluation criteria

[0082]

[0083] Table 3 Taste evaluation results of chicory fermented beverages

[0084]

[0085] Results of efficacy evaluation of chicory fermented beverage

[0086] Tables 4-8 show the results of the evaluation of the hypoglycemic and hypolipidemic efficacy of the chicory fermented beverage of Example 1. As shown in Tables 4-8, the hypoglycemic and hypolipidemic effects are significant. This indicates that the chicory fermented beverage of the present invention has good hypoglycemic and hypolipidemic effects.

[0087] 2. Evaluation of food tasting to lower blood lipids and blood sugar

[0088] 2.1 Comparison of Balance between the Trial Group and the Control Group As shown in Table 4, there were no significant differences in blood lipid levels, age, gender, fasting blood glucose, 2-hour postprandial blood glucose, and sugar levels between the trial group and the control group before the trial (P>0.05), indicating balanced comparability.

[0089] Table 4 Comparison of age, gender, blood lipids and blood sugar balance between the two groups before the tasting

[0090]

[0091] Note: P>0.05 for comparison between groups before the experiment

[0092] 2.2 Impact on hyperlipidemia efficacy indicators

[0093] Table 5 Changes in blood lipid efficacy indicators of the two groups of patients before and after the experiment ( mmol / L)

[0094]

[0095] Note: a: compared with the control group, P < 0.05; b: compared with before the experiment, P < 0.05

[0096] 2.3 Comparison of lipid-lowering efficacy

[0097] Table 6 Comparison of blood lipid lowering effectiveness

[0098]

[0099]

[0100] 2.4 Impact on hyperglycemia efficacy indicators

[0101] Table 7 Changes in fasting blood glucose and 2h postprandial blood glucose indices of the two groups of patients before and after the experiment ( mmol / L)

[0102]

[0103] Note: a: compared with the control group, P < 0.05; b: compared with before the experiment, P < 0.05

[0104] 2.5 Comparison of blood sugar lowering efficacy

[0105] Table 8 Comparison of blood sugar lowering effectiveness

[0106]

[0107] The present invention is not limited to the above-mentioned embodiments. Any modification, improvement, or substitution that can be conceived by those skilled in the art without departing from the essential content of the present invention shall fall within the scope of the present invention.

Claims

1. A chicory fermentation method, characterized in that: Step 1): Decoct the chicory powder twice to obtain an extract; Step 2): Add a fermentation nutrient to the extract and filter residue obtained in step 1), and adjust the pH to 7.0±0.5 to obtain a fermentation substrate; Step 3): steam sterilizing the fermentation substrate to obtain a sterilized chicory solution; Step 4): After cooling the chicory sterilized liquid in step 3), inoculate the pre-cultured bacterial liquid of Bifidobacterium and the pre-cultured bacterial liquid of Lactobacillus for fermentation. After the fermentation is completed, perform stabilization and inactivation treatment to obtain chicory fermentation liquid; Step 5): Filter the chicory fermented liquid through a sieve to remove the residue and collect the filtrate; Wherein, in the step (1), the chicory is crushed and passed through a 20-80 mesh sieve; water 10-15 times the mass of the chicory powder is added, soaked for 1.0 hour, boiled, and kept boiling for 1-3 hours after boiling, and a decoction is separated; water 10-15 times the mass of the chicory powder is added, boiled, and kept slightly boiling for 1-3 hours after boiling, and a decoction is separated again; the decoction is combined, water is added to the volume, and the volume ratio of the chicory powder to the decoction after the volume is fixed is 0.5g / mL; The amounts of the components added to the fermentation nutrient agent in step (2) are: glucose 8-15 g / L, yeast extract 2-4 g / L, yeast powder 0.8-1.5 g / L, and peptone 4-8 g / L; the amounts of nutrients added are iron 2-6 mg / L, zinc 15-25 mg / L, selenium 0.05-0.2 mg / L, magnesium 120-160 mg / L, manganese 3-8 mg / L, and potassium 0.9-1.5 g / L; In step (4), the bifidobacterium is Bifidobacterium breve; the lactobacilli are Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus casei; The inoculation amount of the bifidobacterium pre-culture liquid is 0.2% to 1.0% by volume of the chicory sterilized liquid; the inoculation amount of the lactobacillus pre-culture liquid is 0.2% to 4% by volume of the chicory sterilized liquid; wherein the volume percentages of the four pre-culture liquids of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus casei are the same; The volume ratio of the bifidobacterium pre-cultured bacterial solution to the lactobacillus pre-cultured bacterial solution is 1:2-4; the number of viable bacteria in the bifidobacterium pre-cultured bacterial solution and the lactobacillus pre-cultured bacterial solution is 2×10 7 CFU·mL-1; The fermentation temperature in step (4) is 28-40°C, and the total cell count of the pre-cultured bacterial liquid of bifidobacteria and the pre-cultured bacterial liquid of lactobacilli is maintained at not less than 1.5×10 8 cfu / ml, the fermentation time is 25 to 40 hours, and the fermentation is stopped when the pH reaches 3.5 to 4.1; then sterilized at 95 to 100°C for 10 to 30 minutes to obtain chicory fermentation liquid.

2. The chicory fermentation method according to claim 1, wherein: In the step (2), a sweetener is added before adjusting the pH, wherein the sweetener is at least one of isomaltooligosaccharide, polydextrose, and sucralose; the added amount is 1-50 g / L of isomaltooligosaccharide, 1-50 g / L of polydextrose, and 0.01-0.1 g / L of sucralose.

3. The chicory fermentation method according to claim 1, wherein: In the step (3), the fermentation substrate is kept warm at a temperature of 100 to 115° C. for 30 to 60 minutes to obtain a sterilized chicory solution.

4. The chicory fermentation method according to claim 1, wherein: In the step (5), the chicory fermented liquid is filtered through a sieve to remove the medicinal residue, and the filtrate is collected and the residue is washed with water; The washing liquid is sieved again to collect the filtrate, the two filtrates are combined, and the supernatant is collected after centrifugation to obtain a clarified chicory fermentation liquid, which is then bottled to obtain a finished product.

5. The chicory fermentation method according to claim 4, wherein: In the step (5), the chicory fermentation liquid and the water washing liquid are sequentially passed through 100-200 mesh and 200-400 mesh sieves.

6. The chicory fermentation method according to claim 5, wherein: The rotation speed during the centrifugal separation is 6000-10000 rpm / min.

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