Processing technology and application of cubilose

Abstract

The invention relates to the technical field of cubilose processing, in particular to a cubilose processing technology and application thereof, and the cubilose processing technology comprises the following steps: S1, removing feathers from fresh cubilose, cleaning and draining to obtain a material 1; s2, mixing and pulping the material 1 and water according to the mass ratio of (30-80): 1 to obtain a mixed material, adding neutral protease into the mixed material to obtain a material 2, performing enzymolysis for 4-8 hours at the temperature of 30-45 DEG C, and then performing enzyme deactivation to obtain zymolyte; s3, inoculating zymophyte into the zymolyte to obtain a fermentation material liquid, fermenting for 7-10 hours at the temperature of 28-35 DEG C, and sterilizing to obtain a fermentation material; and S4, freeze-drying the fermented material to obtain the cubilose finished product. The processing technology improves the taste, the oligopeptide content and the dietary therapy effect of the cubilose finished product, and can assist in improving the immunity of a human body.

Description

Technical Field

[0001] The invention relates to the technical field of bird's nest processing, and in particular to a bird's nest processing technology and application thereof. Background Art

[0002] Bird's nest refers to the nest built by the saliva secreted by several species of swiftlets in the genera Simulata and Cisalpina, mixed with other substances. It is also called bird's nest, bird's root, and bird's nest vegetable.

[0003] The processing of bird's nests often brings about the defects of poor taste and flavor, loss of nutrients and reduced health effects. Therefore, providing a bird's nest product with good taste, high oligopeptide content and excellent therapeutic effect is a technical problem that needs to be solved at present. Summary of the invention

[0004] In view of the above technical problems, the present invention proposes a technical solution of the present invention, which includes a processing technology of bird's nest and application thereof.

[0005] The present invention uses bird's nest as a processing raw material, and processes the bird's nest to obtain a bird's nest product. Among them, the bird's nest contains rich carbohydrates, amino acids, a small amount of fat and trace elements, and nutrients such as minerals, which can supplement nutrition for the body. The bird's nest contains hormones that promote cell division and epidermal growth factor, which can promote cell regeneration in the body and improve the body's immunity. The bird's nest contains high-quality protein, which supplements nutrition for the human body and supplements nutrients for the skin, hair, and muscles. The bird's nest contains a polypeptide hormone-epidermal growth factor, which stimulates the division and proliferation of multiple cells and repairs damaged skin; the bird's nest has a cardiotonic effect, can enhance the heart's contractile ability, and also has a blood pressure lowering effect. The bird's nest is flat in nature, sweet in taste, enters the stomach meridian, has the effect of replenishing the middle and replenishing qi, can improve nausea and vomiting caused by spleen and stomach weakness, loss of appetite, and can also improve the symptoms of hyperhidrosis and polyuria caused by stomach yin deficiency and qi deficiency; the bird's nest can improve limb weakness, oral ulcers, and five-heart irritability caused by yin deficiency; cough caused by dry lungs, and constipation caused by dry intestine heat.

[0006] The finished bird's nest product obtained by the processing technology provided by the present invention has good taste, high oligopeptide content and excellent therapeutic effect.

[0007] On the one hand, the present invention provides a bird's nest processing technology, comprising the following steps:

[0008] Step S1: fresh bird's nests are selected to remove bird feathers, then washed with water and drained to obtain material 1.

[0009] Step S2: Material 1 is mixed with water at a mass ratio of 30-80:1, and pulped to obtain a mixed material, neutral protease is added to the mixed material to obtain material 2, and enzymolysis is performed at a temperature of 30-45° C. for 4-8 hours, and then the enzyme is inactivated to obtain an enzymolyzate.

[0010] Step S3: inoculating fermentation bacteria into the enzymatic hydrolysate to obtain a fermentation liquid, then fermenting it at a temperature of 28-35° C. for 7-10 hours, and then sterilizing it to obtain a fermentation material.

[0011] Step S4: freeze-drying the fermented material to obtain a finished bird's nest product.

[0012] Furthermore, the amount of neutral protease in material 2 is 400-1200 U / g.

[0013] Furthermore, in step S4, freeze drying is performed until the water content by mass is lower than 8.5%, or lower than 6.8%.

[0014] Furthermore, in step S2, the amount of neutral protease in material 2 is 500-1000 U / g.

[0015] Furthermore, the fermentation bacteria is a combination of Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802.

[0016] Furthermore, the concentration of the saliva combined with Lactobacillus salivarius CICC®23174 in the fermentation liquid is 1.2×10 7 -5×10 7 cfu / mL.

[0017] Furthermore, the concentration of Lactiplantibacillus plantarum CICC®21802 in the fermentation liquid is 2.5×10 7 -9×10 7 cfu / mL.

[0018] Furthermore, the ratio of the number of saliva-combined Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 is 1:1.5-2.5.

[0019] Furthermore, in step S3, the ratio of the number of saliva-combined Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 is 1:1.8-2.2.

[0020] Furthermore, in step S3, the fermentation temperature is 30-34°C.

[0021] Furthermore, in step S2, the temperature of enzymatic hydrolysis is 35-42°C.

[0022] Furthermore, in step S4, the freeze-drying temperature is -60°C to -40°C.

[0023] On the other hand, the present invention also provides a bird's nest product prepared by the process.

[0024] On the other hand, the present invention also provides the use of the bird's nest product in preparing food with improved resistance and increased antioxidant capacity.

[0025] Beneficial effects of the present invention:

[0026] The present invention adds water to the pretreated bird's nest for pulping, uses neutral protease for enzymolysis, then inoculates the saliva of fermentation bacteria Lactobacillus CICC®23174 and Lactobacillus plantarum CICC®21802 for fermentation, and freeze-dries, thereby improving the taste, oligopeptide content and therapeutic effect of the finished bird's nest, and can help improve human immunity.

[0027] The present invention selects neutral protease treatment, which can enhance the process and increase the oligopeptide content of the finished bird's nest product.

[0028] The present invention adopts a combined fermentation process of saliva combined with Lactobacillus CICC®23174 and plant lactobacillus CICC®21802 to synergistically enhance the therapeutic effect of bird's nest; when conducting a mouse experimental test, the finished bird's nest obtained by the processing technology of the present invention can significantly increase the white blood cell content in the mouse blood, the proliferation capacity of spleen T lymphocytes and the phagocytic percentage of peritoneal macrophages, giving the mouse a better effect of enhancing immunity. In particular, when the two are within the dosage range of the fermentation bacteria of the present invention, when the bacterial amount ratio of the two is 1.5-2.5:1, the effect of the obtained bird's nest finished product is better. DETAILED DESCRIPTION

[0029] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0030] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0031] The raw material information used in the present invention is as follows:

[0032] Ligilactobacillus salivarius CICC®23174, China Industrial Microbiology Culture Collection Center.

[0033] Lactiplantibacillus plantarum CICC®21802, China Industrial Microbiology Culture Collection Center.

[0034] Lactobacillus plantarum SHBCC®D16392, Shanghai Collection of Microorganisms.

[0035] Lactobacillus acidophilus ACCC 19940, China Agricultural Microbiological Culture Collection Center.

[0036] 1. Preparation of bird's nest finished product

[0037] 1. Finished bird's nest 1

[0038] The preparation method is as follows:

[0039] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0040] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0041] Step S3: inoculating fermentation bacteria Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting the liquid at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing the liquid to obtain a fermentation material;

[0042] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0043] Among them, the amount of neutral protease in material 2 is 725U / g;

[0044] The concentrations of saliva-derived Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth were approximately 3.5×10 7 cfu / mL and 7×10 7 cfu / mL, the bacterial count ratio between the two is 1:2.

[0045] 2. Finished bird's nest 2

[0046] The preparation method is as follows:

[0047] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0048] Step S2: Material 1 was mixed with water at a mass ratio of 48:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 38° C. for 6 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0049] Step S3: inoculating fermentation bacteria Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting the liquid at a temperature of 32° C. and stirring at 80 rpm for 8.5 hours, and then sterilizing the liquid to obtain a fermentation material;

[0050] Step S4: freeze-drying the fermented material at -40°C until the water content is about 4.39% to obtain a finished bird's nest;

[0051] Wherein, the amount of neutral protease in material 2 is 600U / g;

[0052] The concentrations of saliva-derived Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth were approximately 3×10 7 cfu / mL and 7.5×10 7 cfu / mL, the bacterial count ratio between the two is 1:3.

[0053] 3. Finished bird's nest product 3

[0054] The preparation method is as follows:

[0055] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0056] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0057] Step S3: inoculating Lactobacillus plantarum SHBCC®D16392 (from Shanghai Collection Center of Microorganisms) into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting at 30°C and stirring at 80 rpm for 9 hours, and then sterilizing to obtain a fermentation material;

[0058] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0059] Among them, the amount of neutral protease in material 2 is 725U / g;

[0060] The concentration of Lactobacillus plantarum SHBCC®D16392 in the fermentation liquid is about 1.05×10 8 cfu / mL.

[0061] 4. Finished bird's nest product 4

[0062] The preparation method is as follows:

[0063] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0064] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0065] Step S3: inoculating Lactobacillus acidophilus ACCC®19940 (from China Agricultural Microbiological Culture Collection Center) into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting at 30° C. and 80 rpm for 9 hours, followed by sterilization to obtain a fermentation material;

[0066] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0067] Among them, the amount of neutral protease in material 2 is 725U / g;

[0068] The concentration of Lactobacillus acidophilus ACCC®19940 in the fermentation liquid is about 1.05×10 8 cfu / mL.

[0069] 5. Finished bird's nest 5

[0070] The preparation method is as follows:

[0071] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0072] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Papain (brand: SOLARBIO, product number: P8150-5, enzyme activity: 800,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0073] Step S3: inoculating fermentation bacteria Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting the liquid at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing the liquid to obtain a fermentation material;

[0074] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0075] Among them, the amount of neutral protease in material 2 is 725U / g;

[0076] The concentrations of saliva-derived Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth were approximately 3.5×10 7 cfu / mL and 7×10 7 cfu / mL, the bacterial count ratio between the two is 1:2.

[0077] 6. Finished bird's nest 6

[0078] The preparation method is as follows:

[0079] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0080] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Alkaline protease (brand: SOLARBIO, item number: B8360-100, enzyme activity: 400,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0081] Step S3: inoculating fermentation bacteria Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting the liquid at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing the liquid to obtain a fermentation material;

[0082] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0083] Among them, the amount of neutral protease in material 2 is 725U / g;

[0084] The concentrations of saliva-derived Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth were approximately 3.5×10 7 cfu / mL and 7×10 7 cfu / mL, the bacterial count ratio between the two is 1:2.

[0085] 7. Bird's nest finished product 7

[0086] The preparation method is as follows:

[0087] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0088] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0089] Step S3: inoculating the fermentation bacteria saliva combined with Lactobacillus salivarius CICC®23174 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing to obtain a fermentation material;

[0090] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0091] Among them, the amount of neutral protease in material 2 is 725U / g;

[0092] The concentration of saliva combined Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth was about 1.05×10 8 cfu / mL.

[0093] 8. Bird's nest finished product 8

[0094] The preparation method is as follows:

[0095] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0096] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0097] Step S3: inoculating the fermentation bacteria saliva combined with Lactobacillus salivarius CICC®23174 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing to obtain a fermentation material;

[0098] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0099] Among them, the amount of neutral protease in material 2 is 725U / g;

[0100] The concentration of saliva combined with Lactobacillus salivarius CICC®23174 in the fermentation liquid is about 1.05×10 7 cfu / mL.

[0101] 9. Finished bird's nest 9

[0102] The preparation method is as follows:

[0103] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0104] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0105] Step S3: inoculating fermentation bacteria Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting the liquid at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing the liquid to obtain a fermentation material;

[0106] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0107] Among them, the amount of neutral protease in material 2 is 725U / g;

[0108] The concentrations of saliva-derived Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth were approximately 5.5×10 7 cfu / mL and 5×10 7 cfu / mL, the bacterial count ratio between the two was 1:0.91.

[0109] 10. Finished bird's nest 10

[0110] The preparation method is as follows:

[0111] Step S1: picking fresh bird's nests to remove bird feathers, then washing with water and draining to obtain material 1;

[0112] Step S2: Material 1 was mixed with water at a mass ratio of 50:1, and the mixture was beaten to obtain a mixed material. Neutral protease (brand: SOLARBIO, product number: Z8032, enzyme activity: 200,000 U / g, Beijing SOLARBIO Technology Co., Ltd.) was added to the mixed material to obtain material 2. The mixture was stirred at 70 rpm and enzymolyzed at 35° C. for 6.5 hours, and then the enzyme was inactivated to obtain an enzymolyzate.

[0113] Step S3: inoculating fermentation bacteria Ligilactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 into the enzymatic hydrolysate to obtain a fermentation liquid, and then fermenting the liquid at a temperature of 30° C. and stirring at 80 rpm for 9 hours, and then sterilizing the liquid to obtain a fermentation material;

[0114] Step S4: freeze-drying the fermented material at -50°C until the water content is about 4.67% to obtain a finished bird's nest;

[0115] Among them, the amount of neutral protease in material 2 is 725U / g;

[0116] The concentrations of saliva-derived Lactobacillus salivarius CICC®23174 and Lactiplantibacillus plantarum CICC®21802 in the fermentation broth were approximately 2.1×10 7 cfu / mL and 8.4×10 7 cfu / mL, the bacterial count ratio between the two is 1:4.

[0117] 2. Effect Test

[0118] 1. Taste and nutritional content test

[0119] The taste of bird's nest food stewed with finished bird's nest products 1-10 was evaluated respectively. The evaluation method is: select 20 volunteers, taste the bird's nest food stewed with finished bird's nest products 1-10, and then score and calculate the average score, with the highest score being 10 points and the lowest score being 1 point; the higher the score, the better the taste of the bird's nest food. Among them, the method for stewing bird's nest food stewed with finished bird's nest products 1-10 is: add the finished bird's nest and drinking water into the pot at a mass ratio of 1:30, simmer for 1 hour over low heat, and cool naturally until the temperature is edible to obtain bird's nest food 1-10.

[0120] The above-mentioned finished bird's nest products 1-10 were tested for oligopeptide content, and the test was measured by high performance size exclusion chromatography.

[0121] The specific taste and nutritional content test results are shown in Table 1.

[0122] Table 1: Taste and nutritional content test Serial number Taste evaluation / points Oligopeptide content / wt% Bird's nest finished product 1 9.2 3.06 Bird's nest finished product 2 9.3 2.98 Bird's nest finished product 3 8.2 2.86 Bird's nest finished product 4 8.4 2.81 Bird's nest finished product 5 8.9 2.75 Bird's nest finished product 6 8.7 2.41 Bird's nest finished product 7 8.4 2.82 Bird's nest finished product 8 8.6 2.95 Bird's nest finished product 9 8.9 3.01 Bird's nest finished product 10 9.0 2.92

[0123] 2. Evaluation test on the effect of improving immunity

[0124] BALB / c male mice weighing 25±2 grams were randomly divided into a blank group, a model control group, and a bird's nest finished product 1-10 group, a total of 12 groups, 10 mice in each group. The above-mentioned bird's nest food 1-10 was pulped, diluted with normal saline to form a suspension, and then gavaged; the mice in the bird's nest finished product 1-10 group were gavaged with a dose of 100 mg of the raw medicine bird's nest finished product 1-10 / kg mouse every day, and the gavage volume was 0.15 mL suspension / 10g mouse, once a day; the mice in the blank group and the model control group were gavaged in the same way with an equal volume of normal saline.

[0125] On the 50th day, injection treatment was carried out: mice in the model control group and the finished bird's nest product groups 1-10 were intraperitoneally injected with 15 mg / kg of hydrocortisone every day; mice in the blank control group were injected with an equal amount of normal saline in the same way.

[0126] After injection, the mice were fasted for 8 h. Five mice were randomly selected from each group, and their eyes were removed after anesthesia to collect whole blood. The mice were killed and their spleens were removed. The white blood cell (WBC) content in the blood and the proliferation capacity of spleen T lymphocytes were tested. The remaining five mice in each group were tested for the phagocytic activity of peritoneal macrophages.

[0127] Test the white blood cell content in the blood of mice: The specific method is: collect the whole blood collected by removing the eyeball into a clean tube containing the anticoagulant EDTA, and mix it to prevent blood coagulation. Use a fully automatic blood cell analyzer to analyze the collected blood and detect the white blood cell content in the blood of each group of mice. The test results are shown in Table 2.

[0128] Test the proliferation capacity of spleen T lymphocytes: The proliferation capacity of spleen T lymphocytes was determined by MTT method. The specific method is as follows: grind the spleen to obtain spleen single cell suspension, filter, collect the suspension, centrifuge to remove red blood cells, and wash with physiological saline. Then resuspend the spleen cells in RPMI1640 medium containing 10wt% fetal bovine serum and adjust the cell concentration to 5×10 6 Cells / mL. Inoculate into a 96-well plate, add 100 μL of RPMI1640 medium containing ConA (5 μg / mL) and 10wt% fetal bovine serum, and use a blank control well without ConA. Place the culture plate in a 37°C, 5% CO2 incubator for 72 h, add 20 μL of MTT (5 mg / mL) to each well and culture for 4 h, aspirate 100 μL of supernatant, add 150 μL of acidic isopropanol to each well to dissolve the purple crystals, wait for the purple crystals to dissolve, and measure the absorbance at 570 nm. The proliferation capacity of splenic T lymphocytes is expressed as the absorbance difference ∆A between the experimental well and the blank control well without stimulation. The test results are shown in Table 2.

[0129] Test the phagocytic activity of peritoneal macrophages: Flow cytometry was used to detect macrophages that engulfed fluorescent microspheres to evaluate the phagocytic activity of peritoneal macrophages. The specific method is: the remaining 5 mice in each group were intraperitoneally injected with 0.2 mL of 2% (v / v) SRBC 4 days before the experiment to activate mouse macrophages. On the day of the experiment, the mice were killed and 3 mL of Hank's solution containing 5 wt% calf serum was injected intraperitoneally. The abdomen of the mice was massaged to wash out the peritoneal macrophages. The abdominal cavity of the mice was cut open and the peritoneal washing fluid was aspirated into the EP tube. Take 100 μL of fluorescent microspheres and 10 mL of 1wt% BSA and mix them evenly. Incubate them at 37°C in the dark for 30 minutes for pretreatment, and adjust the concentration of peritoneal macrophages to 4-6×10 7 Cells / mL were recorded. 1 mL peritoneal macrophage wash solution was mixed with pre-treated fluorescent microspheres (1×10 7Microspheres / well) were added to a 6-well plate and incubated in a 37°C, 5% CO2 incubator for 2 h. The supernatant was discarded, the culture plate was washed with PBS, and the adherent cells were scraped into the assay tube, and then tested on an auxiliary flow cytometer. Among them, the phagocytic ability of peritoneal macrophages was expressed as phagocytic percentage, and the calculation formula was: phagocytic percentage (%) = number of macrophages phagocytosing fluorescent microspheres / number of macrophages counted × 100%. The test results are shown in Table 2.

[0130] Table 2: Evaluation test of immunity enhancement effect Serial number <![CDATA[Content of white blood cells in blood / 10 9 / L]]> Splenic T lymphocyte proliferation capacity ∆A Percentage of peritoneal macrophage phagocytosis Blank Group 152.72±20.38 0.608±0.093 3.238±0.029 Model control group 124.83±16.72 0.376±0.042 1.967±0.022 Bird's nest finished product 1 149.54±12.43 0.627±0.059 3.380±0.037 Bird's nest finished product 2 148.61±19.25 0.619±0.078 3.354±0.045 Bird's nest finished product 3 134.27±15.84 0.503±0.064 2.650±0.021 Bird's nest finished product 4 135.15±16.02 0.510±0.082 2.692±0.019 Bird's nest finished product 5 147.93±22.95 0.614±0.045 3.303±0.038 Bird's nest finished product 6 147.01±18.29 0.606±0.097 3.259±0.026 Bird's nest finished product 7 139.26±17.34 0.543±0.088 2.889±0.018 Bird's nest finished product 8 141.21±20.53 0.559±0.063 2.976±0.033 Bird's nest finished product 9 143.97±15.68 0.582±0.075 3.114±0.041 Finished bird's nest 10 145.02±13.70 0.590±0.051 3.165±0.032

[0131] The data in Table 2 were converted to calculate the increase in each parameter of the finished bird's nest group compared with the model group. The results are shown in Table 3.

[0132] Table 3: Increases in various parameters in the finished product group compared to the model group Serial number <![CDATA[Increase in white blood cell content in blood / 10 9 / L]]> Increase in splenic T lymphocyte proliferation capacity ∆A Increase in the percentage of peritoneal macrophage phagocytosis / % Bird's nest finished product 1 24.71 0.251 1.413 Bird's nest finished product 2 23.78 0.243 1.387 Bird's nest finished product 3 9.44 0.127 0.683 Bird's nest finished product 4 10.32 0.134 0.725 Bird's nest finished product 5 23.10 0.238 1.336 Bird's nest finished product 6 22.18 0.230 1.292 Bird's nest finished product 7 14.43 0.167 0.922 Bird's nest finished product 8 16.38 0.183 1.009 Bird's nest finished product 9 19.14 0.206 1.147 Finished bird's nest 10 20.19 0.214 1.198

[0133] It can be seen from the test results in Tables 1-3 above that the processing technology of the present invention can improve the taste, oligopeptide content and therapeutic effect of the finished bird's nest product, and can help improve human immunity.

[0134] It can be seen from the contents in the table that the present invention selects neutral protease treatment to enhance the process and increase the oligopeptide content of the finished bird's nest product.

[0135] The present invention adopts a combined fermentation process of saliva combined with Lactobacillus CICC®23174 and plant lactobacillus CICC®21802 to synergistically enhance the therapeutic effect of bird's nest; when conducting a mouse experimental test, the finished bird's nest obtained by the processing technology of the present invention can significantly increase the white blood cell content in the mouse blood, the proliferation capacity of spleen T lymphocytes and the phagocytic percentage of peritoneal macrophages, giving the mouse a better effect of enhancing immunity. In particular, when the two are within the dosage range of the fermentation bacteria of the present invention, when the bacterial amount ratio of the two is 1.5-2.5:1, the effect of the obtained bird's nest finished product is better.

[0136] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A bird's nest processing technology, characterized in that: The steps include: Step S1: removing bird feathers from fresh bird's nest, washing and draining, to obtain material 1; Step S2: mixing material 1 with water at a mass ratio of 30-80:1, beating to obtain a mixed material, adding a neutral protease to the mixed material to obtain material 2, performing enzymolysis at a temperature of 30-45° C., and then inactivating the enzyme to obtain an enzymolyzate; Step S3: inoculating fermentation bacteria into the enzymatic hydrolysate to obtain a fermentation liquid, then fermenting at a temperature of 28-35° C., and then sterilizing to obtain a fermentation material; Step S4: freeze-drying the fermented material to obtain a finished bird's nest product.

2. The process according to claim 1, characterized in that In step S2, the amount of neutral protease in material 2 is 400-1200 U / g.

3. The process according to claim 2, characterized in that In step S2, the amount of neutral protease in material 2 is 500-1000 U / g.

4. The process according to claim 1, characterized in that In step S4, freeze drying is performed until the water content by mass ratio is less than 8.5%.

5. The process according to claim 1, characterized in that In step S3, the fermentation time is 7-10 hours.

6. The process according to claim 1, characterized in that In step S3, the fermentation temperature is 30-34°C.

7. The process according to claim 1, characterized in that In step S2, the temperature of enzymatic hydrolysis is 35-42°C.

8. The process according to claim 1, characterized in that In step S4, the freeze-drying temperature is -60°C to -40°C.

9. A bird's nest product prepared according to the process according to any one of claims 1 to 8.

10. Use of the bird's nest product according to claim 9 in preparing food with improved resistance and increased antioxidant capacity.