A kind of brown sugar compound bacteria fermentation product and its preparation method and application

Abstract

The invention discloses a brown sugar composite bacteria fermentation product and a preparation method and application thereof, and relates to the field of microbial technology. The preparation method of the brown sugar composite bacteria fermentation product comprises the step of inoculating composite probiotics into brown sugar stock solution for fermentation, wherein the composite probiotics are composed of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68. The preparation method of the brown sugar composite bacteria fermentation product provided by the invention has high fermentation efficiency through lactic acid bacteria fermentation, has strong DPPH scavenging ability, and the prepared brown sugar fermentation product has good flavor.

Description

Technical Field

[0001] The invention relates to the field of biotechnology, and in particular to a brown sugar composite bacteria fermentation product and a preparation method and application thereof. Background Art

[0002] Brown sugar is a common edible sugar. It is made from sugarcane through the process of extracting juice, clarifying, boiling and refining with lime. Because it is not highly refined, it contains almost all the ingredients in sugarcane juice. In addition to the properties of sugar, it also contains vitamins and trace elements. Brown sugar is divided into red sugar, brown sugar powder, bowl sugar, etc. according to the different crystal particles. Brown sugar is warm in nature and sweet in taste. It enters the spleen and has the effects of replenishing qi and blood, strengthening the spleen and warming the stomach, relieving pain and promoting blood circulation and removing blood stasis. It also has the effects of treating liver qi stagnation, promoting bowel movements and relieving liver qi.

[0003] Brown sugar is dark in color, mostly dark red and yellow-brown. The dark color mainly comes from the production and storage process of brown sugar. The color change in the sugar production process is mainly caused by the sugar-ammonia reaction (Maillard reaction) caused by various chemical reactions and the thermal degradation reaction of sugar. The coloring substances are mainly melanin, melanoidin and hexose alkaline degradation products. The color of brown sugar mainly comes from the Maillard reaction of brown sugar. If the processing is not properly controlled, acrylamide that is harmful to the human body will also be produced. Brown sugar contains a large amount of minerals and vitamins. Some studies have used high-performance liquid chromatography to analyze phenolic acids in brown sugar. Studies have shown that there are many different phenolic acids in brown sugar, which have shown strong antioxidant properties for NIH fibroblasts, red blood cells, DNA protection, DPPH free radical scavenging rate, and total reducing power.

[0004] Chinese patent CN112753827A discloses a fermented brown sugar ginger tea and a preparation method thereof, wherein the fermented brown sugar ginger tea comprises the following substances, which are calculated by weight: 60-80 parts of ginger powder, 20-30 parts of red date powder, 1-5 parts of fermented microorganisms, and 50-100 parts of brown sugar. The fermented microorganisms described in the invention are composed of a mixture of plant lactobacillus, casei lactobacillus, acidophilus lactobacillus, and fermentation-free bacteria, wherein the mass percentage of each component is: plant lactobacillus 50%-60%, casei lactobacillus 30%-40%, acidophilus lactobacillus 5%-10%, and fermentation lactobacillus 5%-10%. The invention ferments ginger and red dates by a mixed strain of plant lactobacillus, casei lactobacillus, acidophilus lactobacillus, and fermentation lactobacillus of a specific component and ratio, and by a temperature-variable fermentation of a specific ratio of strains, the effective components of ginger and red dates are fully released and small molecules occur, making them easy to be absorbed by the human body, thereby increasing the content of effective substances in ginger tea, and at the same time greatly shortening the fermentation time and improving production efficiency.

[0005] At present, there are few studies on the use of composite bacteria to prepare brown sugar fermentation products. It is very important to prepare brown sugar fermentation products with better flavor and stronger antioxidant properties in order to improve the application prospects of brown sugar. Summary of the invention

[0006] The purpose of the present invention is to provide a brown sugar composite bacteria fermentation product and a preparation method and application thereof.

[0007] To achieve the above-mentioned object of the invention, the technical solution of the present invention is as follows:

[0008] On the one hand, the present invention provides a method for preparing a brown sugar composite bacteria fermentation product, comprising the step of inoculating composite probiotics into a brown sugar stock solution for fermentation, wherein the composite probiotics are composed of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68.

[0009] Specifically, the deposit number of the Lactobacillus rhamnosus NM-94 is CGMCC No.17752;

[0010] Specifically, the deposit number of the Lactobacillus plantarum P-8 is CGMCC No.5468;

[0011] Specifically, the deposit number of the Lactobacillus casei Zhang is CGMCC No.5469;

[0012] Specifically, the deposit number of the Lactobacillus salivarius AP-32 is CCTCC: M 2011127;

[0013] Specifically, the deposit number of the Lactobacillus acidophilus TYCA06 is BCRC 910813;

[0014] Specifically, the deposit number of the Lactobacillus plantarum TSP05 is BCRC 910855;

[0015] Specifically, the deposit number of the Lactobacillus johnsonii MH-68 is CCTCC: M 2011128.

[0016] Furthermore, the Lactobacillus rhamnosus NM-94 was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0017] Furthermore, the Lactobacillus plantarum P-8 was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0018] Furthermore, the Lactobacillus casei Zhang was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0019] Furthermore, the Lactobacillus salivarius AP-32 was purchased from Bioflag Biotechnology Company.

[0020] Furthermore, the Lactobacillus acidophilus TYCA06 was purchased from Bioflag Biotechnology Company.

[0021] Furthermore, the Lactobacillus plantarum TSP05 was purchased from Bioflag Biotechnology Company.

[0022] Furthermore, the Lactobacillus johnsonii MH-68 was purchased from Bioflag Biotechnology Company.

[0023] Specifically, the mass ratio of the Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is (1-5): (1-5): (1-5): (1-5): (1-5): (1-5): 1.

[0024] Furthermore, the mass ratio of the Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is (2-5): (2-5): (2-5): (3-5): (3-5): (3-5): 1.

[0025] Furthermore, the mass ratio of the Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 2:2:2:3:3:3:1, 5:5:5:5:5:5:1 or 1:1:1:1:1:1:1:1.

[0026] Furthermore, the mass ratio of the Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 1:1:1:1:1:1:1:1.

[0027] Specifically, the method for preparing the brown sugar composite bacteria fermentation product comprises the following steps:

[0028] (1) Dissolve brown sugar in water to obtain brown sugar stock solution;

[0029] (2) heating and sterilizing brown sugar to obtain a sterilized brown sugar stock solution;

[0030] (3) inoculating the composite probiotics into the brown sugar stock solution, mixing the mixture and fermenting the mixture to obtain a fermented brown sugar solution;

[0031] (4) Raise the temperature of brown sugar to stop fermentation.

[0032] Specifically, the mass volume ratio of brown sugar to water in step (1) is (40-240 g): (560-760 ml).

[0033] Furthermore, in step (1), the mass volume ratio of brown sugar to water is (80-160 g): (640-720 ml);

[0034] Furthermore, in step (1), the mass volume ratio of brown sugar to water is 120g:680ml.

[0035] Specifically, the water in step (1) is deionized water.

[0036] Further, the temperature of the water in step (1) is 30-60°C;

[0037] Furthermore, the temperature of water in step (1) is 40-50°C.

[0038] Specifically, the heating and sterilization temperature in step (2) is 85-95°C, and the sterilization time is 10-30 minutes.

[0039] Furthermore, in step (2), the temperature for heating and sterilization is 90-95° C., and the sterilization time is 15 min.

[0040] Specifically, the fermentation condition in step (3) is 37°C±2°C for 24-72h.

[0041] Furthermore, the fermentation temperature in step (3) is 37±1°C.

[0042] Specifically, the amount of probiotics added in step (3) is 0.01-0.1% of the total mass of the brown sugar stock solution;

[0043] According to some embodiments of the present invention, the added amount of the probiotics is 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, etc. of the total mass of the brown sugar stock solution, and other point values ​​within this numerical range can be selected.

[0044] Furthermore, in step (3), the amount of probiotics added is 0.01%, 0.02% or 0.1% of the total mass of the brown sugar stock solution.

[0045] Furthermore, the amount of probiotics added in step (3) is 0.02% of the total mass of the brown sugar stock solution.

[0046] Specifically, in step (4), the brown sugar is heated to 90-95° C. and maintained for 10-20 minutes;

[0047] Furthermore, in step (4), the temperature of brown sugar is raised to 90-95° C. and maintained for 15 minutes.

[0048] Specifically, the above-mentioned probiotic addition forms include adding the above-mentioned probiotic preparations, and the probiotic preparations include probiotic fermentation broth, probiotic fermentation broth precipitate, probiotic fermentation broth supernatant, probiotic live bacteria, probiotic freeze-dried powder, probiotic dead bacteria, probiotic lysate, and probiotic extracts.

[0049] Furthermore, the probiotics are added in the form of probiotic freeze-dried powder.

[0050] Specifically, the fermentation liquid refers to the liquid obtained by inoculating the bacteria into the culture medium and culturing the culture medium.

[0051] More specifically, the fermentation broth supernatant refers to the clarified liquid on the upper layer of the fermentation broth after centrifugation; it contains abundant metabolites and some bacterial fragments during the bacterial growth and reproduction process.

[0052] More specifically, the fermentation liquid precipitation refers to the liquid precipitation after centrifugation, including free protein, residual bacteria, broken cells, and residues of the culture matrix.

[0053] More specifically, the dead bacteria refer to microorganisms that have lost their vitality and are unable to grow and reproduce, and the probiotics lose their vitality due to the growth process.

[0054] Specifically, the probiotics can be in the form of powder or liquid preparation.

[0055] In another aspect, the present invention provides brown sugar fermentation product prepared by the above preparation method.

[0056] In another aspect, the present invention provides use of the brown sugar fermentation product in preparing food or health food.

[0057] Specifically, the food includes but is not limited to compressed candies, yogurt, canned food, biscuits, chocolate, cakes, cream, cheese, milk powder, ice cream, popsicles, jam, puree, candied fruit, preserved fruit, bread, egg rolls, protein drinks, lactic acid bacteria drinks, plant protein drinks, carbonated drinks, coffee, and puffed food.

[0058] Specifically, the health food also includes conventional supplementary materials for health food, including but not limited to fillers, flavoring agents, binders, disintegrants, lubricants, antacids and nutritional enhancers.

[0059] More preferably, the health food includes emulsion products, solution products, powder products and solid products.

[0060] In another aspect, the present invention provides the use of the brown sugar fermentation product in the preparation of antioxidant products.

[0061] Specifically, the product is mainly used to scavenge DPPH free radicals.

[0062] Specifically, the products include food, health food and medicine.

[0063] Specifically, the food includes but is not limited to compressed candies, yogurt, canned food, biscuits, chocolate, cakes, cream, cheese, milk powder, ice cream, popsicles, jam, puree, candied fruit, preserved fruit, bread, egg rolls, protein drinks, lactic acid bacteria drinks, plant protein drinks, carbonated drinks, coffee, and puffed food.

[0064] Specifically, the health food also includes conventional supplementary materials for health food, including but not limited to fillers, flavoring agents, binders, disintegrants, lubricants, antacids and nutritional enhancers.

[0065] Specifically, the medicine also includes a pharmaceutically acceptable carrier.

[0066] Furthermore, the pharmaceutically acceptable carrier is selected from one or more of an excipient, a stabilizer, a diluent, a binder, a preservative, and a lubricant.

[0067] Furthermore, the dosage form of the drug is drops, mixtures, tinctures, injections, tablets, powders, oral liquids, capsules, granules, ointments, suspensions, powders, emulsions, solutions, pellets, pills, buccal tablets, freeze-dried powder injections, gels, suppositories or aerosols.

[0068] In another aspect, the present invention provides a food or health food, wherein the food or health food comprises the above-mentioned brown sugar fermentation product.

[0069] In another aspect, the present invention provides an antioxidant, comprising the above-mentioned brown sugar fermentation product.

[0070] The beneficial effects of the present invention are:

[0071] (1) The method for preparing the brown sugar composite bacteria fermentation product provided by the present invention can reduce the pH value of the brown sugar solution through lactic acid bacteria fermentation, and the fermentation efficiency is relatively high;

[0072] (2) The DPPH clearance rate index of the brown sugar fermented product prepared by the preparation method of the present invention has a peak value, a high DPPH clearance rate, and a strong clearance ability;

[0073] (3) The fermented brown sugar obtained by the preparation method of the present invention has a good flavor. DETAILED DESCRIPTION

[0074] In order to make the technical means, creative features, purpose and efficacy of the present invention easy to understand, the present invention is further explained in conjunction with specific embodiments below, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the embodiments in the implementation mode, other embodiments obtained by those skilled in the art without creative work all belong to the protection scope of the present invention. In the following embodiments, unless otherwise specified, the operating methods used are conventional operating methods, the equipment used are conventional equipment, and the equipment materials used in each embodiment are the same.

[0075] The source of the bacterial powder in the following embodiments is:

[0076]

[0077] Example 1 Preparation of brown sugar fermentation product

[0078] Weighing of brown sugar: weigh 15% of the total mass of the fermentation liquid into a sealed glass fermentation tank and weigh 120 g of brown sugar.

[0079] Add water to dissolve: Add 680 mL of deionized water at 50°C to the weighed brown sugar, and stir until the brown sugar is completely dissolved to obtain the brown sugar stock solution.

[0080] Heating sterilization: Heat the brown sugar solution to 95°C, maintain the temperature for 15 minutes, and sterilize before fermentation to obtain a sterilized brown sugar stock solution.

[0081] Inoculation and fermentation: weigh the bacterial powder according to the addition amount of 0.02% (based on the total mass of the brown sugar stock solution), weigh a total of 0.16g of bacterial powder, and inoculate the bacterial powder into the brown sugar stock solution at an inoculation rate of 0.02% and mix well. Ferment at 37℃±1℃ for 24-72h to obtain the fermented brown sugar solution.

[0082] Termination of fermentation: Raise the temperature of the fermented brown sugar liquid to 95°C and maintain the temperature for 15 minutes to terminate the fermentation.

[0083] The bacterial powder is composed of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68, and the mass ratio of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 1:1:1:1:1:1:1:1.

[0084] Example 2 Preparation of brown sugar fermentation product

[0085] Weighing of brown sugar: weigh 15% of the total mass of the fermentation liquid into a sealed glass fermentation tank and weigh 120 g of brown sugar.

[0086] Add water to dissolve: Add 680 mL of deionized water at 50°C to the weighed brown sugar, and stir until the brown sugar is completely dissolved to obtain the brown sugar stock solution.

[0087] Heating sterilization: Heat the brown sugar solution to 95°C, maintain the temperature for 15 minutes, and sterilize before fermentation to obtain a sterilized brown sugar stock solution.

[0088] Inoculation and fermentation: weigh the bacterial powder according to the addition amount of 0.01% (based on the total mass of the brown sugar stock solution), weigh a total of 0.08 g of bacterial powder, and inoculate the bacterial powder into the brown sugar stock solution at an inoculation rate of 0.01% and mix well. Ferment at 37℃±1℃ for 24-72h to obtain the fermented brown sugar solution.

[0089] Termination of fermentation: Raise the temperature of the fermented brown sugar liquid to 95°C and maintain the temperature for 15 minutes to terminate the fermentation.

[0090] The bacterial powder is composed of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68, and the mass ratio of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 2:2:2:3:3:3:1.

[0091] Example 3 Preparation of brown sugar fermentation product

[0092] Weighing of brown sugar: weigh 15% of the total mass of the fermentation liquid into a sealed glass fermentation tank and weigh 120 g of brown sugar.

[0093] Add water to dissolve: Add 680 mL of deionized water at 50°C to the weighed brown sugar, and stir until the brown sugar is completely dissolved to obtain the brown sugar stock solution.

[0094] Heating sterilization: Heat the brown sugar solution to 95°C, maintain the temperature for 15 minutes, and sterilize before fermentation to obtain a sterilized brown sugar stock solution.

[0095] Inoculation and fermentation: weigh the bacterial powder according to the addition amount of 0.1% (based on the total mass of the brown sugar stock solution), weigh a total of 0.8 g of bacterial powder, and inoculate the bacterial powder into the brown sugar stock solution at an inoculation rate of 0.1% and mix well. Ferment at 37℃±1℃ for 24-72h to obtain the fermented brown sugar solution.

[0096] Termination of fermentation: Raise the temperature of the fermented brown sugar liquid to 95°C and maintain the temperature for 15 minutes to terminate the fermentation.

[0097] The bacterial powder is composed of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68, and the mass ratio of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 5:5:5:5:5:5:1.

[0098] Comparative Example 1

[0099] The difference from Example 1 is only that the specific composition of the bacterial powder is different. In Comparative Example 1, Lactobacillus rhamnosus F-1 is used to replace Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P18 is used to replace Lactobacillus plantarum P-8, Lactobacillus casei LC-G11 is used to replace Lactobacillus casei Zhang, and Lactobacillus acidophilus LA-06 is used to replace Lactobacillus acidophilus TYCA06, and the rest are the same.

[0100] Comparative Example 2

[0101] The only difference from Example 1 is the specific composition of the bacterial powder. In Comparative Example 2, Lactobacillus rhamnosus LRa05 is used to replace Lactobacillus rhamnosus NM-94, and the rest are the same.

[0102] Comparative Example 3

[0103] The only difference from Example 1 is the specific composition of the bacterial powder. In Comparative Example 3, two probiotic bacterial powders are added, namely, Lactobacillus rhamnosus F-1 and Lactobacillus acidophilus LA-06, and the rest are the same.

[0104] Comparative Example 4

[0105] The difference from Example 1 is only that the mass ratio of the bacterial powder is different, and the rest is the same. In Comparative Example 4, the mass ratio of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 6:6:6:6:6:6:1.

[0106] Experimental Results

[0107] 1.1 pH of brown sugar fermentation broth

[0108] The method for detecting the pH of brown sugar fermentation liquid comprises the following steps:

[0109] 1. Turn on the handheld pH meter (purchased from Mettler Toledo, model: Seven2Go Pro);

[0110] 2. Take the detection electrode out of the protective solution, rinse the protective solution on the electrode surface with deionized water, and dry the moisture on the electrode surface with a paper towel;

[0111] 3. Place the electrode in the test solution, press the "Read" button to start the test, and wait for the electrode output to stabilize before recording the pH value.

[0112] 4. After the measurement is completed, remove the electrode from the test solution, rinse the electrode with deionized water, dry the surface of the electrode with a paper towel, and then put the electrode back into the protective solution;

[0113] 5. Turn off the handheld pH meter.

[0114] The experimental results are shown in Table 1 below.

[0115] Table 1 pH of brown sugar fermentation broth of Examples 1-3 and Comparative Examples 1-4

[0116]

[0117] As can be seen from the table above, the pH value of brown sugar solution can be reduced by lactic acid bacteria fermentation, and the fermentation schemes of Examples 1-3 can reduce the pH value of brown sugar solution from 5.79 to about 3.60-3.70 within 72 hours. Compared with Example 1, the fermentation efficiency of Comparative Example 4 is greatly reduced.

[0118] 1.2 DPPH removal rate of brown sugar fermentation broth with single bacteria at different fermentation times

[0119] The detection of DPPH clearance rate includes the following steps:

[0120] Weigh 0.00394 g of DPPH and add 100 mL of anhydrous ethanol to prepare a 0.1 mmol / L DPPH free radical solution. Add samples and reagents as shown in the table below, shake well, and react at 37°C for 30 min. Adjust to zero with 80% ethanol and measure the absorbance at 517 nm.

[0121] Table 2 DPPH free radical scavenging ability reaction system

[0122]

[0123] The calculation formula of DPPH free radical scavenging rate is as follows:

[0124] 00.

[0125] The experimental results are shown in Table 3 below.

[0126] Table 3 DPPH removal rate of brown sugar fermentation broth of Examples 1-3 and Comparative Examples 1-4

[0127]

[0128] As can be seen from Table 3 above, the DPPH clearance index of the groups 1-3 of the present invention all had peak values ​​during the fermentation process, and the DPPH clearance peak values ​​of the groups 1-3 of the present invention appeared at the same time point, indicating a strong clearance ability. The peak time points of the DPPH clearance index of the groups 1-4 of the comparative examples were the same as those of the embodiments, but the overall clearance ability was weaker than that of the groups 1-3 of the comparative examples.

[0129] 1.3 Sensory evaluation of brown sugar fermentation broth at different fermentation times

[0130] Table 4 Sensory evaluation criteria

[0131]

[0132] The specific steps of sensory tasting are as follows:

[0133] 20 sensory assessors (10 boys and 10 girls) with keen sensory abilities, objective and impartial attitudes, professional knowledge, and meticulous observation will conduct sensory scoring of the samples according to the above scoring criteria.

[0134] The sensory evaluation is carried out in the order of observing the color → smelling the odor → tasting the flavor → examining the texture. The evaluation is carried out from four dimensions: color, flavor, aroma, and texture. The total score is 100 points, with 20 points for color, 30 points for flavor, 30 points for aroma, and 20 points for texture.

[0135] Each assessor scores according to each dimension and then sums them up to get the total score of the current embodiment or comparative example given by the assessor. The final total score of each embodiment or comparative example is the average of the scores of the 20 assessors.

[0136] The experimental results are shown in Table 5 below.

[0137] Table 5 Sensory evaluation of Examples 1-3 and Comparative Examples 1-4

[0138]

[0139] It can be seen from Table 5 above that the overall sensory scores of Examples 1-3 are relatively high, while the overall sensory scores of Comparative Examples 1-4 are relatively low and the score variation range is also relatively small, and the overall flavor preference is weaker than that of the Examples.

[0140] 1.4 Electronic sensory evaluation of brown sugar fermentation broth at different fermentation times

[0141] Equipment: Electronic tongue TS-5000Z model, purchased from Insent Company.

[0142] Detection method:

[0143] Take 50 mL of the sample to be tested and divide it equally into 2 sample cups. Measure at room temperature (25°C) using the following method: electrode cleaning → buffer 1 cleaning → buffer 2 cleaning → stabilization → test sample → buffer 1 cleaning → buffer 2 cleaning → aftertaste measurement. The electrode cleaning solution (reference solution) is used as the baseline for each basic taste dimension. Each sample is cycled 4 times, and 3 data with good parallelism are taken for data analysis.

[0144] Preparation of electrode cleaning solution (Reference solution): Accurately weigh 0.09 g tartaric acid and 4.473 g potassium chloride, dissolve them in deionized water and make up to 2000 mL.

[0145] Preparation of buffer 1 (Negative solution): Add 300 mL of anhydrous ethanol to 500 mL of distilled water and mix thoroughly. Add 100 mL of 1M HCL and make up to 1000 mL.

[0146] Preparation of buffer 2 (Positive solution): Dissolve 7.46 g KCL in 500 mL deionized water, add 300 mL anhydrous ethanol and mix well; add 10 mL 1 M KOH, mix well, and make up to 1000 mL.

[0147] The taste indicators of electronic tongue taste analysis are shown in the following table.

[0148] Table 6 Electronic tongue sensor performance table

[0149]

[0150] The test results are shown in the following table.

[0151] Table 7 Electronic sensory organs of Examples 1-3

[0152]

[0153] Table 8 Electronic sensory organs of comparative examples 1-4

[0154]

[0155] As can be seen from the above table, as the fermentation time increases, the basic taste sourness increases the most, followed by astringency, and correspondingly, the sweetness gradually decreases as the fermentation time increases. The changes in the two basic tastes of salty and fresh are not obvious, and the overall richness is slightly improved. From the perspective of basic taste sourness, the larger the value, the more sour it is. The sour response values ​​of Comparative Examples 1 and 4 are relatively weak. From the perspective of bitterness and astringency, the bitterness and astringency of Comparative Examples 2 and 3 have the largest changes, which are higher than those of the embodiments.

[0156] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a brown sugar compound bacteria fermentation product, characterized in that: The method comprises the steps of inoculating composite probiotics into brown sugar stock solution for fermentation, wherein the composite probiotics are composed of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68; The deposit number of the Lactobacillus rhamnosus NM-94 is CGMCC No.17752; the deposit number of the Lactobacillus plantarum P-8 is CGMCC No.5468; the deposit number of the Lactobacillus casei Zhang is CGMCC No.5469; the deposit number of the Lactobacillus salivarius AP-32 is CCTCC:M 2011127; the deposit number of the Lactobacillus acidophilus TYCA06 is BCRC 910813; the deposit number of the Lactobacillus plantarum TSP05 is BCRC 910855; the deposit number of the Lactobacillus johnsonii MH-68 is CCTCC:M 2011128; The mass ratio of Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is (1-5): (1-5): (1-5): (1-5): (1-5): (1-5): 1; The method for preparing the brown sugar composite bacteria fermentation product comprises the following steps: (1) Dissolve brown sugar in water to obtain brown sugar stock solution; (2) heating and sterilizing brown sugar to obtain a sterilized brown sugar stock solution; (3) inoculating the composite probiotics into the brown sugar stock solution, mixing the mixture and fermenting the mixture to obtain a fermented brown sugar solution; (4) Raise the temperature of brown sugar to stop fermentation.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the Lactobacillus rhamnosus NM-94, Lactobacillus plantarum P-8, Lactobacillus casei Zhang, Lactobacillus salivarius AP-32, Lactobacillus acidophilus TYCA06, Lactobacillus plantarum TSP05 and Lactobacillus johnsonii MH-68 is 2:2:2:3:3:3:1, 5:5:5:5:5:5:1 or 1:1:1:1:1:1:1:

1.

3. The preparation method according to claim 1, characterized in that: The mass volume ratio of brown sugar to water in step (1) is (40-240 g): (560-760 ml).

4. The preparation method according to claim 1, characterized in that: The heating and sterilization temperature in step (2) is 85-95°C, and the sterilization time is 10-30 minutes.

5. The preparation method according to claim 1, characterized in that: The fermentation condition in step (3) is 37°C ± 2°C for 24-72 hours.

6. The preparation method according to claim 1, characterized in that: The amount of probiotics added in step (3) is 0.01-0.1% of the total mass of the brown sugar stock solution.

7. The brown sugar fermentation product prepared by the preparation method according to any one of claims 1 to 6.

8. Use of the brown sugar fermentation product according to claim 7 in preparing food.

9. Use of the brown sugar fermentation product according to claim 7 in the preparation of antioxidant products.

10. A food, characterized in that: The food contains the brown sugar fermentation product according to claim 7.

11. An antioxidant, characterized in that The antioxidant contains the brown sugar fermentation product according to claim 7.

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