Holboellia latifolia enzyme as well as preparation process and application thereof

Abstract

The invention discloses holboellia latifolia enzyme and a preparation technology and application thereof, and belongs to the field of local characteristic food processing, and the holboellia latifolia enzyme is prepared through pretreatment, enhanced fermentation and vacuum concentration. Wherein the viable count of lactic acid bacteria in the stauntonia latifolia fermentation stock solution is 106-107 CFU / mL, the viable count of saccharomycetes in the stauntonia latifolia fermentation stock solution is 103-105 CFU / mL, the content of total phenols in the stauntonia latifolia fermentation stock solution is 0.95-1.35 mg / mL, the content of total triterpenes in the stauntonia latifolia fermentation stock solution is 2.25-3.45 mg / mL, the content of total flavonoids in the stauntonia latifolia fermentation stock solution is 0.35-0.95 mg / mL, and the content of free amino acids in the stauntonia latifolia fermentation stock solution is 1.15-2.95 mg / mL. The method can be widely applied to preparation of functional food for resisting oxidation and reducing blood sugar, and the disclosed preparation process is simple and convenient for industrial production.

Description

Technical Field

[0001] The invention belongs to the field of local specialty food processing, and specifically relates to a wax gourd enzyme and a preparation process and application thereof. Background Art

[0002] August melon (Akebia trifoliata) is the fruit of a woody vine semi-evergreen vine of the genus Akebia in the family Akebiaceae. August melon is also known as August fried and predicted seeds. August melon has a long history of food and medicine, and is recorded in the "Food Classic" and "Food Materia Medica". It is mainly distributed in Hubei, Sichuan, Yunnan, Guizhou and other places, mostly wild resources, and is currently cultivated more in Zunyi, Tongren and other places in Guizhou. August melon has extremely high nutritional value and medicinal value, rich in polyphenols, triterpenes, amino acids, pectin and other compounds; August melon is rich in phenolic and triterpenoid compounds. According to literature reports, phenolic compounds have good antioxidant activity, while triterpenoid compounds such as ursolic acid and oleanolic acid have antioxidant, antibacterial, hypoglycemic and other pharmacological activities. Studies have found that the peel and seeds of August melon have α-glucosidase inhibitory activity, and there are no reports on the hypoglycemic effect of the fruit. The fruit can protect the liver and spleen, stop diarrhea, and promote lactation. Modern pharmacological studies have shown that August melon has multiple biological activities such as antioxidant, immune enhancement, hypoglycemic, and hypolipidemic. According to the provisions of the "Food Safety Law of the People's Republic of China", after review and approval by the Guizhou Provincial Food Safety Local Standard Review Committee, the "Food Safety Local Standard August Melon Fresh Fruit" was formulated and issued. Guyi Baguyi August Fragrance (Guizhou Recognition 20210008) is a wild plant of Akebia trifoliate (Thunb.) Koidz. in Na Village, Houchang Town, Weng'an County, Guizhou Province. It is planted in the production base of Wenhong Special Agricultural Co., Ltd. in Weng'an County and is systematically bred by Guizhou Agricultural Vocational College and Weng'an County Wenhong Agricultural Special Co., Ltd. The mature fruit of August melon is sweet and soft, and it is one of the fruits that people like to eat. In recent years, with the promotion of artificial planting, the planting area of ​​August melon has continued to expand, and its yield has increased significantly. However, August melon is easy to corrupt after it matures and is extremely intolerant to storage. Therefore, it is urgent to develop and utilize it in depth. At present, functional microbial fermentation products made by fermenting fresh fruits with carbon sources, composite fermentation agents, etc. are deeply favored by consumers. Therefore, the wax gourd is developed into an enzyme to solve the problems of wax gourd's poor storage resistance and low added value. At the same time, it can also enrich the variety of wax gourd products and increase the economic benefits of fruit farmers. Summary of the invention

[0003] In order to solve the problem that the wax gourd is not resistant to storage and the eating experience is poor due to the large number of seeds in the fruit, the functional effective ingredients in the wax gourd cannot be reasonably utilized, the purpose of the present invention is to propose a wax gourd enzyme and its preparation process and application, and to achieve high-value utilization by subjecting the wax gourd to microbial fermentation to extract functional ingredients, expand the development and utilization of the wax gourd, and increase the economic benefits of fruit farmers.

[0004] The technical solutions adopted to achieve the above objectives are:

[0005] A kind of zucchini enzyme, the preparation process of zucchini enzyme comprises the following steps:

[0006] A. Pretreatment: The peeled fruit pulp of the wax gourd is crushed and stirred evenly with a pulper without removing the seeds, and then mixed with water to obtain a raw material mixture, wherein the ratio of wax gourd pulp to water is, by weight, 1:(1-2) wax gourd pulp: water;

[0007] B. Strengthening fermentation: adding 10-15% sucrose by weight of the raw material mixture to the raw material mixture obtained in step A, sterilizing in an autoclave at 100-120° C. for 10-15 minutes, cooling to 30-40° C., adding an enzyme fermentation agent by weight of 0.5-1.5% of the total weight of the raw material mixture, controlling the fermentation temperature to 20-30° C., aerobically fermenting for 10-30 days, and filtering the supernatant to obtain the wax gourd fermentation stock solution;

[0008] C. Vacuum concentration: The fermented guava ferment obtained in step B is concentrated to obtain guava enzyme. The concentration is carried out under reduced pressure. The vacuum degree of the reduced pressure concentration is 0.8-1.2MPa and the temperature is 45-55°C.

[0009] The wax gourd variety is Guyi Bayuexiang.

[0010] The enzyme fermentation agent described in step B is composed of two or more of Angel active dry yeast powder BV818, PG-LAS107 Lactobacillus acidophilus, PG-LPZ131 Lactobacillus plantarum, PG-LRT109 Lactobacillus rhamnosus, PG-LRL116 Lactobacillus reuteri, pectinase and cellulase.

[0011] The number of viable lactic acid bacteria in the wax gourd fermentation stock solution is 10 6- 10 7 CFU / mL, the number of live yeast cells is 10 3- 10 5 CFU / mL, total phenol content was 0.95-1.35 mg / mL, total triterpenoid content was 2.25-3.45 mg / mL, total flavonoid content was 0.35-0.95 mg / mL, and free amino acid content was 1.15-2.95 mg / mL.

[0012] The application of the cucurbita oleracea enzyme in the preparation of antioxidant functional foods.

[0013] The application of the cucurbita oleracea enzyme in the preparation of functional foods for lowering blood sugar.

[0014] The cucurbitacin enzyme has inhibitory activity on alpha-glucosidase and alpha-amylase, and the inhibition rate is dose-dependent within the concentration range of 2.5-15 mg / mL.

[0015] The invention discloses an antioxidant functional food, which contains citrus aurantium enzyme.

[0016] A blood sugar lowering functional beverage uses guava enzyme as an effective ingredient.

[0017] Compared with the prior art, the present invention adopts an enzyme starter prepared by combining two or more of Angel active dry yeast powder BV818, PG-LAS107 Lactobacillus acidophilus, PG-LPZ131 Lactobacillus plantarum, PG-LRT109 Lactobacillus rhamnosus, and PG-LRL116 Lactobacillus reuteri with pectinase and cellulase for enhanced fermentation, and the obtained wax gourd enzyme has inhibitory activity on α-glucosidase and α-amylase, and the inhibition rate is dose-dependent within the concentration range of 2.5-15 mg / mL. It can be widely used in the development of antioxidant and blood sugar-lowering functional foods, has a good application prospect, and also solves the following problems existing in the development and utilization of wax gourd.

[0018] (1) There are many seeds in the flesh of wax gourd, which makes the eating experience poor. The polyphenols, triterpenes, amino acids, pectin and other ingredients in the wax gourd are not efficiently utilized. Microbial fermentation extraction can extract and enrich the functional components in the flesh, thus realizing the high-value utilization of wax gourd.

[0019] (2) The problem of difficult storage of wax gourd can be solved by fermenting wax gourd with microbial enzyme technology.

[0020] (3) Developing wax gourd into a functional food with antioxidant and blood sugar lowering effects has expanded the utilization of wax gourd and realized its application as a local specialty food. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The scavenging rate of DPPH free radicals by citrus aurantium enzyme

[0022] Figure 2 Inhibitory activity of citrus aurantium enzyme on α-glucosidase

[0023] Figure 3 Inhibitory activity of citrus aurantium enzyme on α-amylase Specific embodiments

[0024] The present invention is further described below in conjunction with the accompanying drawings and embodiments, but they are not intended to limit the present invention.

[0025] Example 1

[0026] A kind of zucchini enzyme, the preparation process of zucchini enzyme comprises the following steps:

[0027] A. Pretreatment: The peeled fruit pulp of the wax gourd is crushed and stirred evenly with a pulper without removing the seeds, and then mixed with water to obtain a raw material mixture, wherein the ratio of wax gourd pulp to water is 1:1 by weight;

[0028] B. Strengthening fermentation: adding 15% sucrose by weight of the raw material mixture to the raw material mixture obtained in step A, sterilizing the mixture in an autoclave at 100° C. for 15 minutes, cooling the mixture to 40° C., adding an enzyme fermentation agent at 0.5% by weight of the raw material mixture, controlling the fermentation temperature to 30° C., aerobically fermenting the mixture for 10 days, and filtering the supernatant to obtain the wax gourd fermentation stock solution;

[0029] C. Vacuum concentration: The fermented guava ferment obtained in step B is concentrated to obtain guava enzyme. The concentration is carried out under reduced pressure. The vacuum degree of the reduced pressure concentration is 0.8 MPa and the temperature is 55°C.

[0030] The wax gourd variety is Guyi Bayuexiang.

[0031] The enzyme fermentation agent described in step B is composed of Angel active dry yeast powder BV818, PG-LRT109 Lactobacillus rhamnosus, pectinase and cellulase.

[0032] The number of viable lactic acid bacteria in the wax gourd fermentation stock solution is 10 6 CFU / mL, the number of live yeast cells is 10 5 CFU / mL, total phenol content was 0.95 mg / mL, total triterpenoid content was 3.45 mg / mL, total flavonoid content was 0.35 mg / mL, and free amino acid content was 2.95 mg / mL.

[0033] The application of the cucurbita oleracea enzyme in the preparation of antioxidant functional foods.

[0034] The application of the cucurbita oleracea enzyme in the preparation of functional foods for lowering blood sugar.

[0035] The cucurbitacin enzyme has inhibitory activity on alpha-glucosidase and alpha-amylase, and the inhibition rate is dose-dependent within the concentration range of 2.5-15 mg / mL.

[0036] The invention discloses an antioxidant functional food, which contains citrus aurantium enzyme.

[0037] A blood sugar lowering functional beverage uses guava enzyme as an effective ingredient.

[0038] Example 2

[0039] A kind of zucchini enzyme, the preparation process of zucchini enzyme comprises the following steps:

[0040] A. Pretreatment: The peeled fruit pulp of the wax gourd is crushed and stirred evenly with a pulper without removing the seeds, and then mixed with water to obtain a raw material mixture, wherein the ratio of wax gourd pulp to water is 1:1 by weight;

[0041] B. Strengthening fermentation: adding 11.57% sucrose by weight of the raw material mixture to the raw material mixture obtained in step A, sterilizing the mixture in an autoclave at 120° C. for 10 minutes, cooling the mixture to 30° C., adding an enzyme fermentation agent by weight of 0.8% of the total weight of the raw material mixture, controlling the fermentation temperature to 25.3° C., aerobically fermenting the mixture for 17 days, and filtering the supernatant to obtain the wax gourd fermentation stock solution;

[0042] C. Vacuum concentration: The fermented guava ferment obtained in step B is concentrated to obtain guava enzyme. The concentration is carried out under reduced pressure. The vacuum degree of the reduced pressure concentration is 1.0 MPa and the temperature is 50°C.

[0043] The wax gourd variety is Guyi Bayuexiang.

[0044] The enzyme fermentation agent described in step B is composed of Angel active dry yeast powder BV818, PG-LRL116 Lactobacillus reuteri, pectinase and cellulase.

[0045] The number of viable lactic acid bacteria in the wax gourd fermentation stock solution is 10 6 CFU / mL, the number of live yeast cells is 10 5 CFU / mL, total phenol content was 1.07 mg / mL, total triterpenoid content was 2.65 mg / mL, total flavonoid content was 0.69 mg / mL, and free amino acid content was 2.48 mg / mL.

[0046] The application of the cucurbita oleracea enzyme in the preparation of antioxidant functional foods.

[0047] The application of the cucurbita oleracea enzyme in the preparation of functional foods for lowering blood sugar.

[0048] The cucurbitacin enzyme has inhibitory activity on alpha-glucosidase and alpha-amylase, and the inhibition rate is dose-dependent within the concentration range of 2.5-15 mg / mL.

[0049] The invention discloses an antioxidant functional food, which contains citrus aurantium enzyme.

[0050] A blood sugar lowering functional beverage uses guava enzyme as an effective ingredient.

[0051] Example 3

[0052] A kind of zucchini enzyme, the preparation process of zucchini enzyme comprises the following steps:

[0053] A. Pretreatment: The peeled fruit pulp of the wax gourd is crushed and stirred evenly with a pulper without removing the seeds, and then mixed with water to obtain a raw material mixture, wherein the ratio of wax gourd pulp to water is, by weight, 1:2;

[0054] B. Strengthening fermentation: adding 10% sucrose by weight of the raw material mixture to the raw material mixture obtained in step A, sterilizing the mixture in an autoclave at 110° C. for 12 minutes, cooling the mixture to 35° C., adding an enzyme fermentation agent by weight of 1.5% of the raw material mixture, controlling the fermentation temperature to 20° C., aerobically fermenting the mixture for 30 days, and filtering the supernatant to obtain the wax gourd fermentation stock solution;

[0055] C. Vacuum concentration: The fermented guava fermented liquid obtained in step B is concentrated to obtain guava enzyme. The concentration is carried out under reduced pressure. The vacuum degree of the reduced pressure concentration is 0.8 MPa and the temperature is 45°C.

[0056] The wax gourd variety is Guyi Bayuexiang.

[0057] The enzyme fermentation agent described in step B is prepared by mixing Angel active dry yeast powder BV818 with PG-LAS107 Lactobacillus acidophilus and PG-LPZ131 Lactobacillus plantarum, and then combining with pectinase and cellulase.

[0058] The number of viable lactic acid bacteria in the wax gourd fermentation stock solution is 10 6 CFU / mL, the number of live yeast cells is 10 3 CFU / mL, total phenol content was 1.35 mg / mL, total triterpenoid content was 2.25 mg / mL, total flavonoid content was 0.95 mg / mL, and free amino acid content was 1.15 mg / mL.

[0059] The application of the cucurbita oleracea enzyme in the preparation of antioxidant functional foods.

[0060] The application of the cucurbita oleracea enzyme in the preparation of functional foods for lowering blood sugar.

[0061] The cucurbitacin enzyme has inhibitory activity on alpha-glucosidase and alpha-amylase, and the inhibition rate is dose-dependent within the concentration range of 2.5-15 mg / mL.

[0062] The invention discloses an antioxidant functional food, which contains citrus aurantium enzyme.

[0063] A blood sugar lowering functional beverage uses guava enzyme as an effective ingredient.

[0064] In order to further verify the characteristic difference between the cucurbitacin enzyme disclosed in the present invention and the prior art, the antioxidant and hypoglycemic activities of the cucurbitacin enzyme prepared in Example 2 were analyzed and tested, and the results are as follows.

[0065] 1. Antioxidant Activity

[0066] DPPH free radical scavenging ability: Figure 1 As shown in the figure, with the increase of concentration, the scavenging rate of DPPH free radicals by cucurbitacin increased. When the concentration reached 12.5 mg / mL, the scavenging rate of DPPH free radicals by cucurbitacin tended to be flat, which was 87.7%, close to the scavenging rate of the positive control Trolox of 90.3%, indicating that cucurbitacin had a strong scavenging ability for DPPH free radicals.

[0067] Superoxide dismutase (SOD) activity: SOD is a metalloenzyme in organisms and an important oxygen free radical scavenger. It can catalyze the dismutation of superoxide anion free radical O2- into H2O2 and O2. The SOD activity of the melon enzyme stock solution detected by the kit was 746.3U / mL.

[0068] 2. Evaluation of hypoglycemic activity

[0069] α-Glucosidase inhibitory activity: Figure 2 It can be seen that the inhibition rate of alpha-glucosidase by cucurbitacin is dose-dependent in the concentration range of 2.5-15 mg / mL. When the enzyme concentration is 12.5 mg / mL, the inhibition rate is 78.4%, indicating that cucurbitacin has good inhibitory activity against alpha-glucosidase.

[0070] α-Amylase inhibitory activity: Figure 3 It can be seen that with the increase of the concentration of cucurbitacin, the inhibition rate of α-amylase increases. When the concentration of cucurbitacin is 15 mg / mL, the inhibition rate is 85.5%. At this time, the inhibition rate of acarbose is 89.8%, indicating that cucurbitacin also has a good inhibitory effect on α-amylase.

[0071] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A melon enzyme, characterized in that: The preparation process of the citrus aurantium enzyme comprises the following steps: A. Pretreatment: The peeled fruit pulp of the wax gourd is crushed and stirred evenly with a pulper without removing the seeds, and then mixed with water to obtain a raw material mixture, wherein the ratio of wax gourd pulp to water is, by weight, 1:(1-2) wax gourd pulp: water; B. Strengthening fermentation: adding 10-15% sucrose by weight of the raw material mixture to the raw material mixture obtained in step A, sterilizing in an autoclave at 100-120° C. for 10-15 minutes, cooling to 30-40° C., adding an enzyme fermentation agent by weight of 0.5-1.5% of the total weight of the raw material mixture, controlling the fermentation temperature to 20-30° C., aerobically fermenting for 10-30 days, and filtering the supernatant to obtain the wax gourd fermentation stock solution; C. Vacuum concentration: The fermented guava ferment obtained in step B is concentrated to obtain guava enzyme. The concentration is carried out under reduced pressure. The vacuum degree of the reduced pressure concentration is 0.8-1.2MPa and the temperature is 45-55°C.

2. The melon enzyme according to claim 1, characterized in that The wax gourd variety is Guyi Bayuexiang.

3. The melon enzyme according to claim 1, characterized in that The enzyme fermentation agent described in step B is composed of two or more of Angel active dry yeast powder BV818, PG-LAS107 Lactobacillus acidophilus, PG-LPZ131 Lactobacillus plantarum, PG-LRT109 Lactobacillus rhamnosus, PG-LRL116 Lactobacillus reuteri, pectinase and cellulase.

4. The melon enzyme according to claim 1, characterized in that The number of viable lactic acid bacteria in the wax gourd fermentation stock solution is 10 6- 10 7 CFU / mL, the number of live yeast cells is 10 3- 10 5 CFU / mL, total phenol content was 0.95-1.35 mg / mL, total triterpenoid content was 2.25-3.45 mg / mL, total flavonoid content was 0.35-0.95 mg / mL, and free amino acid content was 1.15-2.95 mg / mL.

5. Use of the cucurbita oleifera enzyme according to any one of claims 1 to 4 in the preparation of antioxidant functional foods.

6. Use of the zucchini enzyme described in any one of claims 1 to 4 in the preparation of blood sugar lowering functional foods.

7. The use of the zucchini enzyme according to claim 6 in preparing blood sugar lowering functional foods, characterized in that: The cucurbitacin enzyme has inhibitory activity on alpha-glucosidase and alpha-amylase, and the inhibition rate is dose-dependent within the concentration range of 2.5-15 mg / mL.

8. An antioxidant functional food, characterized in that: The functional food contains the cucurbitacin enzyme described in any one of claims 1 to 4.

9. A blood sugar lowering functional beverage, characterized in that: The functional drink uses the citrus aurantium enzyme described in any one of claims 1 to 4 as an active ingredient.

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