Brown sugar fermentation product, preparation method thereof and application of brown sugar fermentation product in oxidation resistance

Abstract

The invention discloses a brown sugar fermentation product as well as a preparation method and an application thereof in oxidation resistance, and relates to the technical field of microorganisms. The preparation method comprises the following steps: (1) dissolving brown sugar in water to obtain a brown sugar stock solution; (2) heating and sterilizing brown sugar to obtain a sterilized brown sugar stock solution; (3) inoculating probiotics into the brown sugar stock solution, uniformly mixing, and fermenting at 37 + / -2 DEG C for 24-72 hours to obtain a fermented brown sugar solution; (4) heating the brown sugar to 90-95 DEG C, keeping the temperature for 10-20 minutes, and stopping fermentation; the probiotics used in the step (3) are selected from any one 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 invention further discloses a preparation method of the probiotic feed additive. According to the method, the fermentation efficiency is relatively good, the clearance rate of the brown sugar fermentation product to DPPH is relatively high, and the overall flavor of the brown sugar fermentation product is relatively good.

Description

Technical Field

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

[0002] Brown sugar is made by directly boiling sugarcane or beet juice after lime treatment. Because it is not separated from molasses, it is rich in nutrition, does not contain chemical agents, and retains a large number of beneficial ingredients in sugarcane such as polyphenol compounds, vitamins, phytosterols, alkanols, chlorophyll, minerals, etc. Studies have shown that brown sugar has health, health, beauty and anti-aging functions. Most of the processed products of brown sugar are directly added, mainly as a substitute for white sugar. At present, the development and utilization of brown sugar is mainly beverages, candies, etc. processed with brown sugar as an auxiliary material, and the products are relatively single.

[0003] Chinese patent CN112662716A discloses a method for preparing plant glucose using brown sugar as raw material. The method for preparing plant glucose using brown sugar as raw material comprises crushing and sieving brown sugar, dissolving it in water, adding saccharifying enzyme, Aspergillus niger fermentation liquid and dilute hydrochloric acid; fermenting it at a constant temperature for 5-7 days to obtain brown sugar fermentation liquid; decolorizing the brown sugar fermentation liquid with an activated carbon column, evaporating and crystallizing it to obtain crude plant glucose; re-dissolving the crude plant glucose in water, removing impurities with an ultrafiltration membrane to obtain plant glucose. The invention uses brown sugar to ferment and prepare glucose, so that the sucrose in the brown sugar is fermented and decomposed into glucose and fructose, and then the fructose is converted into glucose through the action of Aspergillus niger fermentation liquid and dilute hydrochloric acid. The preparation method is simple and effective, and the obtained glucose has high purity and high yield, and has excellent industrialization prospects.

[0004] Flavor is one of the important properties of brown sugar. Different processes and processing methods have a great influence on the flavor of brown sugar and brown sugar processed products. Currently, there is little research on brown sugar fermentation in the existing technology. It is very important to provide a brown sugar fermentation with good flavor and a preparation method thereof. Summary of the invention

[0005] The purpose of the present invention is to provide a brown sugar fermentation product and a preparation method thereof and an application thereof in anti-oxidation.

[0006] To achieve the above-mentioned object of the invention, the technical solution of the present invention is as follows:

[0007] In one aspect, the present invention provides a method for preparing a brown sugar fermentation product, comprising the following steps:

[0008] (1) dissolving brown sugar in water to obtain brown sugar stock solution;

[0009] (2) heating and sterilizing brown sugar to obtain a sterilized brown sugar stock solution;

[0010] (3) inoculating the probiotics into the brown sugar stock solution and mixing well, and fermenting at 37°C ± 2°C for 24-72 hours to obtain a fermented brown sugar solution;

[0011] (4) heating the brown sugar to 90-95° C. and maintaining the temperature for 10-20 min to terminate the fermentation;

[0012] The probiotics described in step (3) are selected from any one 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.

[0013] Specifically, the deposit number of the Lactobacillus rhamnosus NM-94 is CGMCC No.17752.

[0014] Specifically, the preservation number of the plant lactobacillus P-8 is CGMCC No.5468.

[0015] Specifically, the preservation number of the Lactobacillus casei Zhang is CGMCC No.5469.

[0016] Specifically, the deposit number of the Lactobacillus salivarius AP-32 is CCTCC: M 2011127.

[0017] Specifically, the deposit number of the Lactobacillus acidophilus TYCA06 is BCRC 910813.

[0018] Specifically, the deposit number of the Lactobacillus plantarum TSP05 is BCRC 910855.

[0019] Specifically, the deposit number of the Lactobacillus johnsonii MH-68 is CCTCC: M 2011128.

[0020] Furthermore, the Lactobacillus rhamnosus NM-94 was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0021] Furthermore, the Lactobacillus plantarum P-8 was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0022] Furthermore, the Lactobacillus casei Zhang was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0023] Furthermore, the Lactobacillus salivarius AP-32 was purchased from Bioflag Biotechnology Company.

[0024] Furthermore, the Lactobacillus acidophilus TYCA06 was purchased from Bioflag Biotechnology Company.

[0025] Furthermore, the Lactobacillus plantarum TSP05 was purchased from Bioflag Biotechnology Company.

[0026] Furthermore, the Lactobacillus johnsonii MH-68 was purchased from Bioflag Biotechnology Company.

[0027] Specifically, the mass volume ratio of brown sugar to water in step (1) is (40-240 g): (560-760 ml).

[0028] Furthermore, in step (1), the mass volume ratio of brown sugar to water is (80-160 g): (640-720 ml);

[0029] Furthermore, in step (1), the mass volume ratio of brown sugar to water is 120g:680ml.

[0030] Specifically, the water in step (1) is deionized water.

[0031] Further, the temperature of the water in step (1) is 30-60°C;

[0032] Furthermore, the temperature of water in step (1) is 40-50°C.

[0033] Specifically, the heating and sterilization temperature in step (2) is 85-95°C, and the sterilization time is 10-30 minutes;

[0034] Furthermore, in step (2), the temperature for heating and sterilization is 90-95° C., and the sterilization time is 15 minutes.

[0035] Specifically, the amount of probiotics added in step (3) is 0.01-0.1% of the total mass of the brown sugar stock solution;

[0036] 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.

[0037] Furthermore, in step (3), the amount of probiotics added is 0.02% of the total mass of the brown sugar stock solution.

[0038] Specifically, the fermentation temperature in step (3) is 37±1°C.

[0039] 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.

[0040] Furthermore, the probiotics are added in the form of probiotic freeze-dried powder.

[0041] Specifically, the fermentation liquid refers to the liquid obtained by inoculating the bacteria into the culture medium and culturing the culture medium.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] Specifically, the probiotics can be in the form of powder or liquid preparation.

[0046] In another aspect, the present invention provides brown sugar fermentation product prepared by the above preparation method.

[0047] In another aspect, the present invention provides use of the brown sugar fermentation product in preparing food or health food.

[0048] 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.

[0049] 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.

[0050] More preferably, the health food includes emulsion products, solution products, powder products and solid products.

[0051] In another aspect, the present invention provides the use of the brown sugar fermentation product in the preparation of antioxidant products.

[0052] Specifically, the product is mainly used to scavenge DPPH free radicals.

[0053] Specifically, the products include food, health food and medicine.

[0054] 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.

[0055] 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.

[0056] Specifically, the medicine also includes a pharmaceutically acceptable carrier.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] The beneficial effects of the present invention are:

[0061] The method for preparing the brown sugar fermented product of the present invention has good fermentation efficiency, the prepared brown sugar fermented product has good antioxidant effect, high DPPH clearance rate, and the overall flavor of the brown sugar fermented product is good. DETAILED DESCRIPTION

[0062] 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.

[0063] The source of the bacterial powder in the following embodiments is:

[0064]

[0065]

[0066] Example 1 Preparation of brown sugar fermentation product

[0067] 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.

[0068] 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.

[0069] 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.

[0070] 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 Lactobacillus rhamnosus NM-94 bacterial powder, and inoculate the bacterial powder into the brown sugar stock solution at an inoculation rate of 0.02% (the amount of bacterial powder weighed based on the total mass of the brown sugar stock solution is all added to the brown sugar stock solution). Ferment at 37℃±1℃ for 24-72h to obtain fermented brown sugar liquid.

[0071] 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.

[0072] Example 2 Preparation of brown sugar fermentation product

[0073] The only difference from Example 1 is the inoculation and fermentation steps. The type of bacterial powder added in Example 2 is Lactobacillus plantarum P-8, and the rest are the same.

[0074] Example 3 Preparation of brown sugar fermentation product

[0075] 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.

[0076] 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.

[0077] 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.

[0078] 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 0.08g of Lactobacillus casei Zhang 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 fermented brown sugar liquid.

[0079] 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.

[0080] Example 4 Preparation of brown sugar fermentation product

[0081] The only difference from Example 3 is the inoculation and fermentation steps. The type of bacterial powder added in Example 4 is Lactobacillus salivarius AP-32, and the rest are the same.

[0082] Example 5 Preparation of brown sugar fermentation product

[0083] 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.

[0084] 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.

[0085] 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.

[0086] 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 0.8g of Lactobacillus acidophilus TYCA06 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 fermented brown sugar liquid.

[0087] 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.

[0088] Example 6 Preparation of brown sugar fermentation product

[0089] The only difference from Example 5 is the inoculation and fermentation steps. The type of bacterial powder added in Example 6 is Lactobacillus plantarum TSP05, and the rest are the same.

[0090] Example 7 Preparation of brown sugar fermentation product

[0091] The only difference from Example 5 is the inoculation and fermentation steps. The type of bacterial powder added in Example 6 is Lactobacillus johnsonii MH-68, and the rest are the same.

[0092] Comparative Example 1

[0093] The difference from Example 1 is only that the inoculation and fermentation steps are different. The type of bacterial powder added in Comparative Example 1 is Lactobacillus rhamnosus F-1, and the rest are the same.

[0094] Comparative Example 2

[0095] The only difference from Example 2 is the inoculation and fermentation steps. The type of bacterial powder added in Comparative Example 2 is Lactobacillus plantarum P18, and the rest are the same.

[0096] Comparative Example 3

[0097] The difference from Example 3 is only that the inoculation and fermentation steps are different. The type of bacterial powder added in Comparative Example 3 is Lactobacillus casei LC-G11, and the rest are the same.

[0098] Comparative Example 4

[0099] The only difference from Example 5 is the inoculation and fermentation steps. The type of bacterial powder added in Comparative Example 4 is Lactobacillus acidophilus LA-06, and the rest are the same.

[0100] Comparative Example 5

[0101] The only difference from Example 1 is the inoculation and fermentation steps. The type of bacterial powder added in Comparative Example 5 is Lactobacillus gestelltii LG-G12, and the rest are the same.

[0102] Comparative Example 6

[0103] The difference from Example 1 is only that the inoculation and fermentation steps are different, the type of bacterial powder added in Comparative Example 6 is Lactobacillus paracasei Probio-37, and the rest are the same.

[0104] Comparative Example 7

[0105] The difference from Example 1 is only that the inoculation and fermentation steps are different. The type of bacterial powder added in Comparative Example 7 is Bifidobacterium lactis V9, and the rest are the same.

[0106] Comparative Example 8

[0107] The difference from Example 1 is only that the inoculation and fermentation steps are different. The type of bacterial powder added in Comparative Example 8 is Lactobacillus reuteri GL-104, and the rest are the same.

[0108] Comparative Example 9

[0109] The only difference from Example 1 is the inoculation and fermentation steps. The type of bacterial powder added in Comparative Example 9 is Lactobacillus reuteri TSR332, and the rest are the same.

[0110] Comparative Example 10

[0111] The only difference from Example 1 is the inoculation and fermentation steps. The type of bacterial powder added in Comparative Example 10 is fermented Lactobacillus TFS331, and the rest are the same.

[0112] Experimental Results

[0113] 1.1 pH of brown sugar fermentation broth

[0114] The method for detecting the pH of brown sugar fermentation liquid comprises the following steps:

[0115] 1. Turn on the handheld pH meter (purchased from Mettler Toledo, model Seven2Go Pro);

[0116] 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;

[0117] 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.

[0118] 4. After the measurement is completed, take out 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;

[0119] 5. Turn off the handheld pH meter.

[0120] The experimental results are shown in Tables 1 and 2 below.

[0121] Table 1 pH of brown sugar fermentation broth of Examples 1-7

[0122]

[0123]

[0124] Table 2 pH of brown sugar fermentation liquid of comparative examples 1-10

[0125] 0h 12h 24h 36h 48h 72h 96h 120h Comparative Example 1 5.79 4.53 3.98 3.89 3.72 3.70 3.60 3.53 Comparative Example 2 5.79 4.62 4.13 4.03 4.01 3.95 3.93 3.89 Comparative Example 3 5.79 4.79 4.06 3.98 3.82 3.80 3.71 3.70 Comparative Example 4 5.79 4.60 3.89 3.79 3.71 3.64 3.61 3.55 Comparative Example 5 5.79 4.95 4.54 4.42 4.18 3.94 3.78 3.73 Comparative Example 6 5.79 4.81 4.23 4.06 3.92 3.88 3.75 3.76 Comparative Example 7 5.79 4.92 4.74 4.58 4.60 4.27 3.98 3.86 Comparative Example 8 5.79 4.92 4.76 4.43 4.33 4.00 3.86 3.82 Comparative Example 9 5.79 5.05 4.93 4.31 4.28 4.08 3.98 3.97 Comparative Example 10 5.79 4.34 4.25 4.16 4.19 4.09 4.04 4.02

[0126] As can be seen from Table 1-2 above, except for Comparative Example 10, other fermentation schemes can reduce the pH value of brown sugar solution from 5.79 to below 4.00 within 120 hours. The fermentation efficiency reflected by different strains and different inoculation amounts in the comparative examples is different, among which the pH value of Example 1, Example 2, and Example 6 first drops to a level less than 4.00 after 24 hours of fermentation. The overall downward trend of the comparative example group is slow, the fermentation efficiency of the example group is higher, and the pH decline rate is 12-24 hours earlier than that of the comparative example group.

[0127] 1.2 DPPH removal rate of brown sugar fermentation broth with single bacteria at different fermentation times

[0128] The detection of DPPH clearance rate includes the following steps:

[0129] Weigh 0.00394g of DPPH and add 100mL of anhydrous ethanol to prepare a 0.1mmol / L DPPH free radical solution. Add samples and reagents as shown in the table below, shake well, and react at 37℃ for 30min. Adjust to zero with 80% ethanol and measure the absorbance at 517nm.

[0130] Table 3 DPPH free radical scavenging ability reaction system

[0131]

[0132]

[0133] The calculation formula of DPPH free radical scavenging rate is as follows:

[0134]

[0135] The experimental results are shown in Tables 4 and 5 below.

[0136] Table 4 DPPH removal rate of brown sugar fermentation broth of Examples 1-7

[0137] Group 0h 12h 24h 36h 48h 72h 96h 120h Example 1 33.90％ 72.79％ 76.98％ 73.51％ 72.14％ 71.25％ 70.62％ 68.00％ Example 2 33.90％ 64.74％ 77.35％ 72.17％ 68.87％ 63.45％ 59.41％ 57.63％ Example 3 33.90％ 66.64％ 73.17％ 72.54％ 71.00％ 68.00％ 66.09％ 59.14％ Example 4 33.90％ 66.88％ 73.17％ 70.11％ 65.00％ 63.00％ 58.01％ 55.09％ Example 5 33.90％ 53.53％ 79.50％ 73.72％ 73.30％ 72.73％ 70.07％ 58.60％ Example 6 33.90％ 70.79％ 74.96％ 72.10％ 71.30％ 70.79％ 70.82％ 66.00％ Example 7 33.90％ 69.58％ 75.00％ 72.91％ 72.00％ 58.00％ 54.57％ 53.43％

[0138] Table 5 DPPH removal rate of brown sugar fermentation liquid of comparative examples 1-10

[0139] Group 0h 12h 24h 36h 48h 72h 96h 120h Comparative Example 1 33.90％ 58.91％ 72.32％ 69.36％ 69.00％ 65.00％ 61.32％ 56.85％ Comparative Example 2 33.90％ 58.16％ 71.62％ 70.50％ 67.82％ 63.06％ 62.86％ 62.37％ Comparative Example 3 33.90％ 61.32％ 71.00％ 69.73％ 68.23％ 65.67％ 60.99％ 57.78％ Comparative Example 4 33.90％ 67.03％ 71.00％ 69.18％ 64.69％ 63.64％ 61.56％ 59.68％ Comparative Example 5 33.90％ 52.84％ 60.98％ 60.60％ 60.37％ 60.03％ 58.19％ 56.00％ Comparative Example 6 33.90％ 62.95％ 71.00％ 70.47％ 68.11％ 65.53％ 64.22％ 63.20％ Comparative Example 7 33.90％ 59.59％ 68.30％ 66.35％ 62.00％ 60.00％ 57.52％ 54.94％ Comparative Example 8 33.90％ 54.72％ 62.30％ 59.81％ 58.47％ 52.00％ 50.70％ 49.57％ Comparative Example 9 33.90％ 59.62％ 69.00％ 62.29％ 60.00％ 56.00％ 52.19％ 51.05％ Comparative Example 10 33.90％ 60.28％ 70.59％ 69.54％ 69.42％ 64.00％ 59.84％ 55.74％

[0140] It can be seen from Tables 4-5 above that the DPPH clearance index of Examples 1-7 of the present invention all had peak values ​​during the fermentation process. The DPPH clearance rate of Examples 1-7 was higher and the peak value appeared earlier. The peak value of the DPPH clearance index of Comparative Examples 1-10 appeared later and the overall clearance ability was weaker than that of each Example.

[0141] 1.3 Sensory evaluation of brown sugar fermentation broth at different fermentation times

[0142] Table 6 Sensory evaluation standards

[0143]

[0144] The specific steps of sensory tasting are as follows:

[0145] 20 sensory assessors (10 boys and 10 girls) with keen sensory abilities, objective and impartial attitudes, professional knowledge, and meticulous observation skills will conduct sensory scoring of the samples according to the above-mentioned scoring criteria.

[0146] 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.

[0147] 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.

[0148] The experimental results are shown in Tables 7 and 8 below.

[0149] Table 7 Sensory evaluation of Examples 1-7

[0150]

[0151]

[0152] Table 8 Sensory evaluation of comparative examples 1-10

[0153]

[0154]

[0155] It can be seen from Tables 7 and 8 above that, compared with ordinary brown sugar liquid, the sensory score indicators of the experimental groups involved in the present invention have all been positively improved during the fermentation process. The overall sensory score level of Examples 1-7 is high, the sensory scores of all comparative examples are low and the score changes are also small, and the overall flavor is weaker than that of the examples.

[0156] 1.4 Electronic sensory evaluation of brown sugar fermentation broth at different fermentation times

[0157] Equipment: Electronic tongue TS-5000Z model, purchased from Insent Company.

[0158] Detection method:

[0159] 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 used for data analysis.

[0160] 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.

[0161] 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.

[0162] 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.

[0163] The taste indicators of electronic tongue taste analysis are shown in the following table.

[0164] Table 9 Electronic tongue sensor performance table

[0165]

[0166] The test results are shown in the following table.

[0167] Table 10 Electronic sensory organs of Examples 1-3

[0168]

[0169]

[0170] Table 11 Electronic sensory organs of Examples 4-7

[0171]

[0172]

[0173] Table 12 Electronic sensory organs of comparative examples 1-4

[0174]

[0175]

[0176] Table 13 Electronic sensory organs of comparative examples 5-8

[0177]

[0178] Table 14 Electronic sensory organs of comparative examples 9-10

[0179]

[0180] 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 three basic tastes of bitterness, saltiness, and freshness do not change significantly, and the overall richness increases slightly. From the perspective of basic taste sourness, the larger the value, the more sour it is. The sourness level of the embodiment at each fermentation time node is better than that of the comparative example.

[0181] 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 brown sugar fermentation product, characterized in that: The following steps are involved: (1) dissolving 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 probiotics into the brown sugar stock solution and mixing well, and fermenting at 37°C ± 2°C for 24-72 hours to obtain a fermented brown sugar solution; (4) heating the brown sugar to 90-95° C. and maintaining the temperature for 10-20 min to terminate the fermentation; The probiotics described in step (3) are selected from any one 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.

2. The preparation method according to claim 1, characterized in that: 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:M2011127; the deposit number of the Lactobacillus acidophilus TYCA06 is BCRC 910813; the deposit number of the Lactobacillus plantarum TSP05 is BCRC 910855; and the deposit number of the Lactobacillus johnsonii MH-68 is CCTCC:M 2011128.

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 3, characterized in that: The mass volume ratio of brown sugar to water in step (1) is 120g:680ml.

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

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 preparation method according to claim 6, characterized in that: The amount of probiotics added in step (3) is 0.02% of the total mass of the brown sugar stock solution.

8. The preparation method according to claim 1, characterized in that: The fermentation temperature in step (3) is 37±1°C.

9. The brown sugar fermentation product prepared by the preparation method according to any one of claims 1 to 8.

10. Use of the brown sugar fermentation product according to claim 9 in preparing food or health food.

11. Use of the brown sugar fermentation product according to claim 9 in preparing antioxidant products.

12. A food or health food, characterized in that: The food or health food contains the brown sugar fermentation product according to claim 9.

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