Fermented radix fici simplicissimae chickpeas with probiotic function and preparation method of fermented radix fici simplicissimae chickpeas

Abstract

The invention discloses a preparation method of fermented radix fici simplicissimae chickpeas with a probiotic function. The preparation method comprises the following steps: 1, cleaning chickpeas, and soaking overnight; step 2, draining water, adding radix fici simplicissimae, white granulated sugar and water, and cooking; step 3, removing the radix fici simplicissimae and water after cooking is completed, and naturally cooling the radix fici simplicissimae; 4, inoculating activated lactic acid bacteria, and performing constant-temperature fermentation; and step 5, collecting the fermented radix fici simplicissimae and chickpeas, and performing low-temperature preservation. The obtained fermented radix fici simplicissimae chickpeas contain various short-chain fatty acids generated in the lactic acid bacteria fermentation process, have the special flavor of radix fici simplicissimae and lactic acid bacteria fermentation, and have certain probiotic health-care functions.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology, and particularly relates to a fermented quinoa chickpea with probiotic function and a preparation method thereof. Background Art

[0002] The five-fingered ginseng is a fig of the Moraceae family, with its root as the main edible part. It is widely grown in Guangxi, Guangdong and other regions, and is a local Chinese medicinal material in the Lingnan region, known as the "Guangdong ginseng". The five-fingered ginseng is sweet and mild in nature, and has the effects of replenishing qi and deficiency, promoting dampness and relaxing muscles, strengthening the spleen and lungs. As a plant with both medicinal and edible properties, it has a long history and is widely used. The five-fingered ginseng contains a variety of active ingredients, mainly including flavonoids, coumarins, phenylpropionic acid, lignans, etc. Traditional Chinese medicine believes that the five-fingered ginseng has the effects of antibacterial and anti-inflammatory, analgesic and tranquilizing the mind, and strengthening the body. In recent years, modern medical research has found that the active ingredients of the five-fingered ginseng have the ability to improve the structure of intestinal microbial communities and maintain intestinal health.

[0003] Chickpea is an annual herb and the third largest grain legume in the world (FAO, 1994). In the 1980s, hundreds of chickpeas were introduced from the International Center for Agricultural Research in the Dry Areas (ICAR) and the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and widely planted in Gansu, Qinghai and Xinjiang, China, boosting grain production in western my country. Chickpea protein is considered an important source of high-quality dietary protein because of its well-balanced essential amino acid composition and high bioavailability. In addition, chickpeas can be hydrolyzed by enzymes to form a variety of biologically active proteins, which can inhibit the activity of angiotensin I converting enzyme and reduce antigenic sensitization. Chickpeas contain oligosaccharides, which can promote the synthesis of short-chain fatty acids, vitamins, etc. by probiotics. Therefore, chickpeas have received more and more attention as a health and leisure food.

[0004] Fermented products made from chickpeas fermented with lactic acid bacteria can not only produce highly active probiotics, but also effectively utilize chickpea proteins and sugars, as well as a variety of active substances produced by microbial metabolism, and give them unique flavor and nutrition, enriching the development and utilization of chickpea products. Summary of the invention

[0005] The present invention uses highly active Lactobacillus plantarum and Lactobacillus casei, utilizes their ability to ferment chickpea protein, and combines the probiotic health function of quinoa to produce a fermented quinoa chickpea product with probiotic function. After 2 days of room temperature fermentation, the number of live lactic acid bacteria reached 3.2×10 9 CFU / g, and accompanied by the production of a variety of short-chain fatty acids, forming a special flavor and taste.

[0006] The fermented quinoa chickpea with probiotic function of the present invention comprises the following steps:

[0007] Step 1: Wash the chickpeas and soak them overnight;

[0008] Step 2: After draining the water, add the five-fingered peach, white sugar and water and steam;

[0009] Step 3: After steaming, remove the five-fingered peach and water and let it cool naturally;

[0010] Step 4: Inoculate activated lactic acid bacteria and ferment at a constant temperature;

[0011] Step 5: Collect the fermented quinoa chickpeas and store them at low temperature.

[0012] Preferably, in step 1, based on a mass-to-volume ratio, 1 part of quinoa chickpeas is added to 10 parts of water for soaking.

[0013] Preferably, the mass ratio of chickpeas to quinoa in step 2 is 1:1.

[0014] Preferably, in step 2, 3 parts of an aqueous solution of 10% by mass of white sugar are added to each portion of the quinoa chickpeas and the mixture is steamed for 1.5 hours.

[0015] Preferably, the lactic acid bacteria in step 4 are Lactobacillus plantarum and Lactobacillus casei, and the mixing ratio is a volume ratio of Lactobacillus plantarum liquid to Lactobacillus casei liquid of 1:1.

[0016] Preferably, the lactic acid bacteria activation method in step 4 is: after the lactic acid bacteria are revived in MRS agar medium, they are inoculated in MRS liquid medium for expansion culture for 48 hours, and the logarithmic phase lactic acid bacteria are taken and the cell density is adjusted to 1.0×10 7 CFU / mL, prepare lactic acid bacteria seed solution, and dilute the seed solution to 1.0×10 6 CFU / mL, and then mix the Lactobacillus plantarum solution and the Lactobacillus casei solution in a volume ratio of 1:1.

[0017] Preferably, the inoculated activated lactic acid bacteria are inoculated into a mixture of quinoa and chickpeas at a volume ratio of 8%.

[0018] Preferably, the fermentation conditions in step 4 are: fermentation in a constant temperature incubator at 35-37°C for 2-3 days.

[0019] Preferably, the low-temperature storage in step 5 is carried out at 4° C. and is sealed.

[0020] Through the above research scheme, the beneficial effects that can be achieved by the present invention are as follows:

[0021] 1. The fermented quinoa chickpea obtained by the present invention contains a variety of short-chain fatty acids produced in the lactic acid bacteria fermentation process, has the special flavor of quinoa chickpea and lactic acid bacteria fermentation, and has certain probiotic health care functions;

[0022] 2. The number of live lactic acid bacteria in the fermented five-fingered ginseng chickpea obtained by the present invention reached 3.2×10 9 CFU / g, which has the ability to improve the structure of intestinal microbial communities and maintain intestinal health.

[0023] 3. In the fermented quinoa chickpea obtained by the present invention, the content of active substances such as chickpea phenols, protein hydrolysates, aglycones, etc. with antioxidant activity is significantly increased.

[0024] 4. The fermented quinoa chickpea obtained by the present invention has a simple production process, strong operability, low energy consumption, and is conducive to popularization and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 Actual picture of fermented ginseng chickpeas.

[0026] Figure 2 Statistical chart of the number of live probiotic bacteria during the fermentation process. DETAILED DESCRIPTION

[0027] The following examples are provided to further illustrate the present invention, rather than to limit the present invention.

[0028] Embodiment 1:

[0029] In this embodiment, the lactic acid bacteria selected are Lactobacillus plantarum and Lactobacillus casei. Other commercial fermented lactic acid bacteria, such as Lactobacillus, Streptococcus thermophilus, Lactobacillus rhamnosus, etc., may also be selected.

[0030] After lactic acid bacteria (Lactobacillus lactis ACCC 10183 and Lactobacillus plantarum BNCC194165) were revived in MRS agar medium, they were inoculated in MRS liquid medium for expansion culture for 48 h, and the logarithmic phase lactic acid bacteria were selected and the cell density was adjusted to 1.0×10 7 CFU / mL, prepare lactic acid bacteria seed solution, and dilute the seed solution to 1.0×10 6 CFU / mL, and then mix the Lactobacillus plantarum solution and the Lactobacillus casei solution in a volume ratio of 1:1.

[0031] Weigh 3kg of chickpeas, clean them, soak them in 10L of water overnight, and drain the water. Mix them with 1kg of five-fingered peach, add 3L of water containing 10% white sugar by mass, cook for 1.5h, and let it cool naturally ( Figure 1 ). Inoculated at a volume ratio of 8% with a viable count of 1.0×10 6CFU / mL lactic acid bacteria mixture (Lactobacillus lactis ACCC 10183 purchased from China Agricultural Microbial Culture Collection and Lactobacillus plantarum BNCC194165 purchased from Beijing Beina Chuanglian Biotechnology Research Institute, mixed in a volume ratio of 1:1) was naturally fermented in a 37°C constant temperature incubator for 2 days. The mixture was sealed and stored at 4°C to obtain fermented five-fingered ginseng chickpeas. 1g of fermented five-fingered ginseng chickpeas was taken out to determine the number of viable bacteria during the fermentation process ( Figure 2 ), after fermentation, the number of viable bacteria in the fermented five-fingered ginseng chickpeas reached 1.0×10 9 CFU / g. The methods for determining the nutritional components were: water activity was determined by water activity meter method, total sugar level was determined by phenol-sulfuric acid titration method, total acid level was determined by phenolphthalein titration method, crude fat content was determined by Soxhlet extraction method, total protein content was determined by Kjeldahl method, and dietary fiber was determined by enzyme gravimetric method (Table 1).

[0032] Table 1 Nutritional composition of five-fingered peach chickpea after fermentation (g / 100g)

[0033]

[0034]

Claims

1. A method for preparing fermented quinoa chickpeas with probiotic function, characterized in that: The steps include: Step 1: Wash the chickpeas and soak them overnight; Step 2: After draining the water, add the five-fingered peach, white sugar and water and steam; Step 3: After steaming, remove the five-fingered peach and water and let it cool naturally; Step 4: Inoculate activated lactic acid bacteria and ferment at a constant temperature; Step 5: Collect the fermented quinoa chickpeas and store them at low temperature.

2. The preparation method according to claim 1, characterized in that: In step 1, based on the mass volume ratio, 1 part of quinoa chickpeas is added with 10 parts of water for soaking.

3. The preparation method according to claim 1, characterized in that: The mass ratio of chickpeas to quinoa in step 2 is 1:

1.

4. The preparation method according to claim 1, characterized in that: In step 2, 3 parts of 10% by mass white sugar aqueous solution are added to each portion of the quinoa chickpeas and steamed for 1.5 hours.

5. The preparation method according to claim 1, characterized in that: The lactic acid bacteria in step 4 are Lactobacillus plantarum and Lactobacillus casei, and the mixing ratio is 1:1 by volume of Lactobacillus plantarum liquid and Lactobacillus casei liquid.

6. The preparation method according to claim 5, characterized in that: Step 4: The lactic acid bacteria activation method is as follows: after the lactic acid bacteria are revived in MRS agar medium, they are inoculated in MRS liquid medium for expansion culture for 48 hours, and the logarithmic phase lactic acid bacteria are taken and the cell density is adjusted to 1.0×10 7 CFU / mL, prepare lactic acid bacteria seed solution, and dilute the seed solution to 1.0×10 6 CFU / mL, and then mix the Lactobacillus plantarum solution and the Lactobacillus casei solution in a volume ratio of 1:

1.

7. The preparation method according to claim 1, characterized in that: The inoculated activated lactic acid bacteria are inoculated into a mixture of quinoa and chickpeas at a volume ratio of 8%.

8. The preparation method according to claim 1, characterized in that: The fermentation conditions in step 4 are: fermentation in a constant temperature incubator at 35-37°C for 2-3 days.

9. The preparation method according to claim 1, characterized in that: The low temperature storage described in step 5 is performed at 4° C. and is sealed and stored.

10. A fermented quinoa chickpea obtained according to any one of the preparation methods of claims 1 to 9.

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