A milk containing a fermention of helianthus tuberosus and a method for preparing and using the same

Abstract

The application discloses milk containing a fermentation product of helianthus tuberosus and a preparation method and application thereof, the milk containing the fermentation product of helianthus tuberosus is prepared by fermenting dried helianthus tuberosus into powder with lactic acid bacteria. The application proves by experimental results that compared with pure milk, the milk added with the fermentation product of helianthus tuberosus has obviously improved in vitro antioxidant activity and in vitro blood sugar reducing activity. In the range of 2% to 8% of the added amount of the fermentation product, the milk containing the fermentation product of helianthus tuberosus has a DPPH clearance rate of 96.86%, an ABTS+ clearance rate of 94.49%, a superoxide anion clearance rate of 12.77%, an iron reduction rate of 0.209, an alpha-amylase activity inhibition rate of 59.27%, and an alpha-glucosidase activity inhibition rate of 46.13%. The fermentation product of helianthus tuberosus is added to the milk, which not only gives the milk a unique flavor, but also strengthens the health function attribute brought by the milk, so that the drink has the nutritional value and health care function of both the milk and the helianthus tuberosus, and the market of the functional milk is widened.

Description

Technical Field

[0001] This invention belongs to the field of bio-fermentation technology, specifically relating to a milk containing Jerusalem artichoke ferment, its preparation method, and its application. Background Technology

[0002] Jerusalem artichoke (Helianthus tuberosus), also known as sunflower, is a perennial herbaceous plant belonging to the genus Helianthus in the family Asteraceae. It is an extensive crop with strong adaptability, tolerating drought, cold, and salinity, and can be widely cultivated with low environmental requirements. The tuber of Jerusalem artichoke contains approximately 80% water and 20% dry matter; 70%–80% of the dry matter is composed of hydrocarbons, primarily in the form of inulin (fructose), with the remaining components being protein, cellulose, nitrogen, and fat. The main component of Jerusalem artichoke is inulin, and it also contains abundant minerals, vitamins, amino acids, and soluble dietary fiber.

[0003] my country has an abundant milk supply and a large demand, and the dairy product market is gradually expanding. People's nutritional needs for dairy products are no longer limited to supplementing protein and calcium; they hope that dairy products can meet a variety of nutritional needs. However, current research mainly focuses on adding ingredients with nutritional and health benefits to milk for fermentation, and very few studies have shown that fermenting ingredients with nutritional and health benefits before adding them to milk. Summary of the Invention

[0004] The purpose of this invention is to provide a milk containing Jerusalem artichoke ferment, its preparation method and application. This invention extracts the fermentation liquid after Jerusalem artichoke fermentation, adds the fermentation liquid to milk, and studies its hypoglycemic and antioxidant activities, providing more choices for people's demand for functional milk.

[0005] To solve the above-mentioned technical problems, the technical solution proposed by this invention is as follows: The present invention provides a milk containing Jerusalem artichoke ferment, wherein the milk contains Jerusalem artichoke ferment at a mass ratio of 2%-8% by weight.

[0006] This invention provides a method for preparing milk containing Jerusalem artichoke ferment, the method comprising the following steps: (1) Jerusalem artichoke powder is obtained by drying Jerusalem artichoke under normal pressure and then pulverizing it. (2) Mix the Jerusalem artichoke powder and water evenly, inoculate with lactic acid bacteria and ferment at a constant temperature of 36-40℃ for 8-16 hours; (3) After fermentation, centrifuge and collect the supernatant, which is the Jerusalem artichoke fermentation product; (4) The Jerusalem artichoke ferment is mixed with milk to obtain milk containing Jerusalem artichoke ferment.

[0007] Furthermore, the ratio of Jerusalem artichoke powder to water is 1:5-8.

[0008] The present invention also provides the application of the aforementioned milk containing Jerusalem artichoke ferment in the preparation of beverages with antioxidant and hypoglycemic functions.

[0009] Furthermore, the DPPH scavenging rate of the milk containing Jerusalem artichoke ferment increases with the increase of Jerusalem artichoke ferment addition.

[0010] Furthermore, the milk containing Jerusalem artichoke ferment has a significantly higher ABTS+ scavenging rate than pure milk.

[0011] Furthermore, the scavenging rate of superoxide anions in the milk containing Jerusalem artichoke ferment increases with the increase of Jerusalem artichoke ferment addition.

[0012] Furthermore, the iron reducing power of the milk containing Jerusalem artichoke ferment first increases and then decreases with the increase of the amount of ferment added, and reaches its maximum when the amount added is 4%.

[0013] Furthermore, the inhibition rate of α-amylase activity in the milk containing Jerusalem artichoke ferment increases with the increase of Jerusalem artichoke ferment addition.

[0014] Furthermore, the inhibition rate of α-glucosidase activity in the milk containing Jerusalem artichoke ferment increases with the increase of the amount of ferment added.

[0015] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: This invention first involves drying Jerusalem artichokes, grinding them into powder, fermenting them with lactic acid bacteria, and then preparing milk containing Jerusalem artichoke fermentation product. Subsequently, the in vitro antioxidant activity and in vitro hypoglycemic activity of the milk containing Jerusalem artichoke fermentation product are measured, and the measurement results are analyzed and studied.

[0016] Jerusalem artichokes are dried, powdered, and fermented. The fermented liquid is then added to milk, which not only imparts a unique flavor to the milk but also enhances its health benefits. This results in a beverage that combines the nutritional value and health benefits of both milk and Jerusalem artichokes. Consumers can ingest the functional components of Jerusalem artichokes by drinking milk with the added fermented product, a practice that better suits the fast-paced lifestyle of modern people. Simultaneously, this invention provides a new direction for the development and application of Jerusalem artichokes, improves their comprehensive utilization rate, expands the market for functional milk, and has broad market application prospects. Attached Figure Description

[0017] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0018] Figure 1 The effect of milk containing Jerusalem artichoke ferment on the inhibition of α-amylase activity; Figure 2 The effect of milk containing Jerusalem artichoke ferment on the inhibition of α-glucosidase activity; In the figure: if the lowercase letters in the superscript of the bars are completely different, the difference is considered significant (P<0.05); otherwise, the difference is not significant (P>0.05). Detailed Implementation

[0019] The present invention will be further described in detail below with reference to the embodiments. The following embodiments are explanations of the present invention, but the present invention is not limited to the following embodiments. Example 1

[0020] The method for preparing milk containing Jerusalem artichoke ferment as described in this invention includes the following steps: 1. Preparation of Jerusalem artichoke fermentation broth Jerusalem artichokes were dried under normal pressure and then pulverized to obtain Jerusalem artichoke powder. The Jerusalem artichoke powder was mixed with distilled water at a material-to-liquid ratio (mass ratio) of 1:6.5 and stirred evenly. Lactic acid bacteria were inoculated at an inoculation rate of 1%, and the fermentation time was set to 12 h. The fermentation temperature was 37℃, and the fermentation was carried out in a constant temperature incubator.

[0021] After fermentation is complete, remove the product and centrifuge it at 4℃ and 6000 r / min for 10 min. Take the supernatant for later use. The supernatant of Jerusalem artichoke fermentation broth needs to be filtered again with filter paper before use.

[0022] 2. Preparation of milk containing Jerusalem artichoke ferment. The supernatant of Jerusalem artichoke fermentation liquid was added to pure milk at concentrations of 0%, 2%, 4%, 6%, and 8% and mixed evenly to obtain milk containing Jerusalem artichoke fermentation. Example 2

[0023] Take 3 g of milk containing Jerusalem artichoke ferment and centrifuge it in a 15 mL centrifuge tube at 4℃ and 5200 r / min for 10 min. Collect the supernatant for the following experiments.

[0024] 1. Effect of milk containing Jerusalem artichoke ferment on DPPH clearance rate Add DPPH to the control and sample tubes, and anhydrous ethanol to the reference tube; add the sample to the sample and reference tubes respectively, and top up each tube with distilled water to 4 mL. After mixing, allow the reaction to proceed in the dark for 30 minutes, and then measure the absorbance at 517 nm. The calculation formula is as follows: DPPH clearance rate (%) = [1 - (A sample - A reference) / A control] × 100%.

[0025] Table 1. Determination of DPPH scavenging rate

[0026] The experimental results are shown in Table 2. The DPPH scavenging rate of Jerusalem artichoke fermentation broth was 90.32%, while that of pure milk was 53.31%. The DPPH scavenging rate of milk containing Jerusalem artichoke fermentation increased with the increase of fermentation broth addition, with DPPH scavenging rates of 74.27%, 82.75%, 87.46%, and 96.86%, respectively. Compared with pure milk, milk with added Jerusalem artichoke fermentation had a significant impact on the DPPH scavenging rate, which is because the antioxidant properties of Jerusalem artichoke and milk produced a synergistic effect.

[0027] Table 2 Comparison of DPPH free radical scavenging rates in milk containing Jerusalem artichoke ferment.

[0028] Note: Data in the table are expressed as mean ± standard error; data in the same column with completely different lowercase superscript letters are considered to be significantly different (P<0.05), data in the same row with completely different uppercase superscript letters are considered to be significantly different (P<0.05), otherwise, they are considered to be not significantly different (P>0.05).

[0029] 2. Effect of milk containing Jerusalem artichoke ferment on ABTS+ clearance rate Take 0.1 mL of sample solution and add it to 0.9 mL of diluted ABTS solution. Mix thoroughly and react for 6 min in the dark. Measure the absorbance at 734 nm.

[0030] ABTS+ clearance rate (%) = [1 - (A1 - A2) / A0] × 100%; In the formula: A0: absorbance of a mixture of 0.1 mL distilled water and 0.9 mL ABTS+; A1: absorbance of a mixture of 0.1 mL sample solution and 0.9 mL ABTS+; A2: absorbance of a mixture of 0.1 mL sample solution and 0.9 mL anhydrous ethanol.

[0031] Table 3 Determination of ABTS+ clearance rate

[0032] The experimental results are shown in Table 4. The scavenging rate of Jerusalem artichoke fermentation broth for ABTS+ was 97.88%, while that of pure milk was 60.55%. The scavenging rate of milk for ABTS+ was significantly improved after adding Jerusalem artichoke fermentation. However, the ABTS+ scavenging rate did not change significantly with the amount of fermentation added, indicating that the amount of fermentation added was not the decisive factor affecting the scavenging rate of Jerusalem artichoke fermented milk for ABTS+.

[0033] Table 4 Comparison of ABTS+ clearance rates in milk containing Jerusalem artichoke ferment.

[0034] Note: Data in the table are expressed as mean ± standard error; data in the same column with completely different lowercase superscript letters are considered to be significantly different (P<0.05), data in the same row with completely different uppercase superscript letters are considered to be significantly different (P<0.05), otherwise, they are considered to be not significantly different (P>0.05).

[0035] 3. Effect of milk containing Jerusalem artichoke ferment on superoxide anion scavenging rate Add 5 mL of Tris-HCl buffer to a test tube, add 200 μL of sample, mix thoroughly, and incubate at 25°C for 20 min. Then add 25 mM pyrogallol, mix thoroughly, and incubate at 25°C for 3 min. Next, quickly add 80 μL of DTT, mix thoroughly, and incubate for 15 min. Measure the absorbance at 325 nm. The calculation formula is as follows: Superoxide anion scavenging rate (%) = [1 - (A 药损 - A 药未损 ) / A 空损 ]×100%.

[0036] Table 5. Determination of superoxide anion scavenging rate

[0037] The experimental results are shown in Table 6. The scavenging rate of superoxide anions by Jerusalem artichoke fermentation broth was 31.51%, while that by pure milk was 5.44%. The scavenging rate of superoxide anions by milk containing Jerusalem artichoke fermentation increased with the increase of fermentation broth addition. When the fermentation broth addition was 8%, the scavenging rate of superoxide anions by milk containing Jerusalem artichoke fermentation broth reached the maximum, reaching 12.77%. Compared with pure milk, milk with added Jerusalem artichoke fermentation broth had a significant impact on the scavenging rate of superoxide anions. This is because the antioxidant properties of Jerusalem artichoke and milk produced a synergistic effect.

[0038] Table 6 Comparison of superoxide anion scavenging rates in milk containing Jerusalem artichoke fermentation products

[0039] Note: Data in the table are expressed as mean ± standard error; data in the same column with completely different lowercase superscript letters are considered to be significantly different (P<0.05), data in the same row with completely different uppercase superscript letters are considered to be significantly different (P<0.05), otherwise, they are considered to be not significantly different (P>0.05).

[0040] 4. The effect of milk containing Jerusalem artichoke ferment on iron reducing power Phosphate buffer and potassium ferricyanide solution were added sequentially to the test tube containing the sample solution. After thorough mixing, the mixture was incubated in a water bath at 50°C for 20 min. After rapid cooling with running water, trichloroacetic acid solution was added, and the mixture was centrifuged (5000 g, 10 min, 4°C). Ferric chloride solution was added to the supernatant, followed by distilled water. The mixture was thoroughly mixed, incubated at room temperature for 5 min, and the absorbance was measured at 700 nm.

[0041] Table 7 Determination of the reducing power of iron

[0042] The experimental results are shown in Table 8. The iron reducing power of Jerusalem artichoke fermentation liquid was 0.3119, while that of pure milk was 0.1157. The iron reducing power of milk with Jerusalem artichoke fermentation was significantly improved. The iron reducing power of milk containing Jerusalem artichoke fermentation first increased and then decreased with the increase of the amount of fermentation added. When the amount added was 4%, the iron reducing power of milk with Jerusalem artichoke fermentation reached the maximum, reaching 0.2088.

[0043] Table 8 Comparison of reducing power of milk containing Jerusalem artichoke fermentation products

[0044] Note: Data in the table are expressed as mean ± standard error; data in the same column with completely different lowercase superscript letters are considered to be significantly different (P<0.05), data in the same row with completely different uppercase superscript letters are considered to be significantly different (P<0.05), otherwise, they are considered to be not significantly different (P>0.05).

[0045] 5. Effect of milk containing Jerusalem artichoke ferment on the inhibition of α-amylase activity The sample solution and α-amylase solution were mixed at a 1:1 volume ratio and incubated in a water bath at 37 °C for 10 min. Soluble starch solution was then added and thoroughly mixed. The mixture was incubated at 25 °C for 10 min. DNS colorimetric reagent was then added, and the mixture was reacted in a boiling water bath for 5 min. The mixture was then rapidly cooled to room temperature under running water, and distilled water was added. After mixing, the absorbance was measured at 540 nm, denoted by the capital letter A. For the sample control group, PBS buffer was used instead of α-amylase solution for absorbance measurement, denoted by the capital letter B. For the blank group, PBS buffer was used instead of sample solution for absorbance measurement, denoted by the capital letter C. The calculation formula is as follows: α-Amylase inhibition rate (%) = [1 - (A - B) / C] × 100%.

[0046] Table 9. Determination of α-amylase inhibition rate

[0047] Experimental results are as follows Figure 1 As shown, the Jerusalem artichoke fermentation broth inhibited α-amylase activity by 86.98%, while pure milk inhibited α-amylase activity by 25.84%. The inhibition rate of α-amylase activity in milk containing Jerusalem artichoke fermentation increased with the amount of fermentation broth added, with inhibition rates of 37.29%, 47.39%, 52.83%, and 59.27%, respectively. Compared with pure milk, milk with added Jerusalem artichoke fermentation broth had a significant effect on the inhibition of α-amylase activity, which is because Jerusalem artichoke and milk had a synergistic effect on the in vitro hypoglycemic activity.

[0048] 6. Effect of milk containing Jerusalem artichoke ferment on the inhibition of α-glucosidase activity Mix equal volumes of PBS buffer and α-glucosidase solution, then add the sample solution and distilled water sequentially. After thorough mixing, incubate at 37 ℃ for 5 min. Next, add PNPG solution, mix thoroughly, and incubate at 37 ℃ for 30 min. Finally, add sodium carbonate solution, mix thoroughly, and incubate in an ice-water bath for 5 min. Measure the absorbance at 405 nm using a microplate reader (A). For the control group, replace the α-glucosidase solution with PBS buffer (B). For the control group, replace the sample with distilled water (C). The calculation formula is as follows: α-glucosidase inhibition rate (%) = [1 - (A - B) / C] × 100%.

[0049] Table 10 Determination of α-glucosidase inhibition rate

[0050] Experimental results are as follows Figure 2 As shown, the inhibition rate of Jerusalem artichoke fermentation broth on α-glucosidase activity was 66.64%, while that of pure milk was 17.66%. The inhibition rate of α-glucosidase activity in milk containing Jerusalem artichoke fermentation increased with the increase of fermentation broth addition, with inhibition rates of 23.39%, 31.03%, 40.04%, and 46.13%, respectively. Compared with pure milk, milk with added Jerusalem artichoke fermentation had a significant effect on the inhibition of α-glucosidase activity, which is because Jerusalem artichoke and milk exhibited a synergistic effect in the in vitro hypoglycemic activity.

[0051] This invention determined the in vitro antioxidant and hypoglycemic activities of milk with added Jerusalem artichoke ferment. Experimental results demonstrated that Jerusalem artichoke ferment possesses strong antioxidant and hypoglycemic properties, capable of repairing oxidative enzyme damage in the human body and regulating blood sugar balance. The ABTS+ and DPPH free radical scavenging rates of milk containing Jerusalem artichoke ferment were significantly increased; the inhibitory effect of milk containing Jerusalem artichoke ferment on α-glucosidase activity was even more significant.

[0052] The detection of α-amylase inhibition rate, α-glucosidase inhibition rate, DPPH and superoxide radical scavenging rate in Jerusalem artichoke fermented milk with different fermentation broth additions showed that the enzyme activity inhibition rate and free radical scavenging rate increased with the increase of fermentation broth addition. When the fermentation broth addition amount was 8%, the Jerusalem artichoke fermented milk inhibited α-amylase by 59.27%, inhibited α-glucosidase by 46.13%, scavenged DPPH by 96.86% and scavenged superoxide radical by 12.77%.

[0053] Once the milk with added Jerusalem artichoke ferment is put into production and put on the market, and based on a certain number of consumers, the product flavor can be diversified or other ingredients containing functional substances can be added and integrated to improve the utilization rate of Jerusalem artichoke in the food industry.

[0054] Furthermore, it should be noted that the shapes and names of the parts and components described in the specific embodiments described in this specification may differ. All equivalent or simple variations made to the structure, features, and principles described in this patent concept are included within the protection scope of this patent. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to replace them, as long as they do not depart from the structure of this invention or exceed the scope defined in these claims, they should all fall within the protection scope of this invention.

Claims

1. A type of milk containing Jerusalem artichoke ferment, characterized in that, The milk contains 8% Jerusalem artichoke ferment by weight. The method for preparing the milk containing Jerusalem artichoke ferment includes the following steps: (1) Jerusalem artichoke powder is obtained by drying Jerusalem artichoke under normal pressure and then pulverizing it. (2) Mix the Jerusalem artichoke powder and water evenly, inoculate with lactic acid bacteria and carry out constant temperature fermentation at 36-40℃ for 8-16 hours; (3) After fermentation, centrifuge and collect the supernatant, which is the Jerusalem artichoke fermentation product; (4) The Jerusalem artichoke ferment is mixed with milk to obtain milk containing Jerusalem artichoke ferment; The ratio of Jerusalem artichoke powder to water is 1:5-8.

2. The use of the milk containing Jerusalem artichoke ferment as described in claim 1 in the preparation of beverages that help with antioxidation and maintain healthy blood sugar levels, characterized in that, The DPPH scavenging rate of milk containing Jerusalem artichoke ferment increases with the increase of Jerusalem artichoke ferment addition; the ABTS+ scavenging rate of milk containing Jerusalem artichoke ferment is significantly higher than that of pure milk; the superoxide anion scavenging rate of milk containing Jerusalem artichoke ferment increases with the increase of Jerusalem artichoke ferment addition; the iron reducing power of milk containing Jerusalem artichoke ferment first increases and then decreases with the increase of ferment addition, and reaches its maximum when the addition amount is 4%.

3. The application according to claim 2, characterized in that, The inhibition rate of α-amylase activity in milk containing Jerusalem artichoke ferment increased with the increase of Jerusalem artichoke ferment addition.

4. The application according to claim 2, characterized in that, The inhibition rate of α-glucosidase activity in milk containing Jerusalem artichoke ferment increased with increasing fermentation product content.

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