Preparation of aronia melanocarpa enzyme
Through fermentation technology, the interaction between probiotics and black fruit glands raw materials was solved, and the problem of black fruit glands astringent taste was improved, its polyphenol content and antioxidant capacity were expanded, and its application scope was expanded, providing a new method for its high-value processing.
Patent Information
- Application Number
- CN202311245967.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-09-26
- Publication Date
- 2025-03-28
AI Technical Summary
Black fruit gland ribs contain a large amount of tannins and have astringent taste, so they should not be eaten directly. There are few reports of deastringent products in the prior art.
By using the fermentation characteristics of Lactobacillus plantarum, Lactobacillus rhamnosus and P. lactococcus lactobacillus interact with the raw materials components of the black fruit glands, the astringent taste of the black fruit glands is reduced, and its polyphenol content and antioxidant ability are improved.
The taste of the black fruit gland rosaris has been improved, its polyphenol content and antioxidant capacity have been increased, its application range has been broadened in the food industry, and it has provided new ideas for the high-value deep processing and astringent dehydration of the black fruit gland rosaris.
Smart Images
Figure CN119699557A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the field of functional foods, and specifically relates to the deastringency of Aronia nigra and the evaluation of enzyme functions. The present invention utilizes the fermentation characteristics of bacterial strains and the interaction of raw material components to reduce the astringency of Aronia nigra, increase the polyphenol content of Aronia nigra, enhance the antioxidant capacity of Aronia nigra, broaden the application scope of Aronia nigra in the food industry, provide new ideas and methods for the high-value deep processing and deastringency of Aronia nigra, and also provide new raw material and product research directions for enzyme product-related enterprises. Background Art
[0002] Aronia melanocarpa is a new food defined by the National Health Commission. Aronia melanocarpa is rich in nutritional value and is one of the foods richest in polyphenols. It has multiple functions such as anti-oxidation, anti-inflammatory, regulating blood sugar and blood lipids, protecting the liver, and protecting the heart. Since Aronia melanocarpa contains a large amount of tannins, it tastes astringent and is not suitable for direct consumption. At present, the research content of Aronia melanocarpa mainly focuses on ingredient extraction and functional activity. For example, Du Haiyun et al. studied the functional characteristics and product processing of Aronia melanocarpa, mainly discussing the basic functional characteristics and product processing methods of Aronia melanocarpa; Ozcan Arif et al. described the application of Aronia melanocarpa in the production of films and its application in active packaging systems. There are few reports on de-astringent Aronia melanocarpa products.
[0003] Fruit and vegetable enzymes have anti-inflammatory, bactericidal, anti-oxidant, blood sugar regulation, lipid-lowering, and intestinal flora improvement functions. As people's living standards improve, they pay more and more attention to their health. Healthy functional foods are gradually recognized by more and more consumers. Enzymes, as a functional food, meet people's pursuit of healthy diet. Black fruit glandular rib enzyme products have not yet been seen.
[0004] Lactobacillus rhamnosus is one of the most beneficial bacteria known, with the ability to protect the intestines and directly regulate lipid metabolism. Lactobacillus plantarum can alleviate insulin resistance, reduce fasting blood sugar, and regulate dyslipidemia. Pediococcus acidilactici is considered to be a potential probiotic strain for preventing metabolic syndrome-related diseases, but its application areas are mainly concentrated in feed, and the food field is in urgent need of development.
[0005] In summary, this study aims to reduce the astringency of Aronia nigra through the synergistic effect of fruit composition and microorganisms, clarify the mechanism of astringency reduction, and develop a high-value Aronia nigra product with easy operation, simple composition, multiple active ingredients, and strong physiological functions, so as to promote the development of Aronia nigra industry, enrich the development of Aronia nigra products, and improve the economic benefits of Aronia nigra. Summary of the invention
[0006] The preparation process is as follows: 1. A method for preparing Aronia nigromaculata enzyme, comprising the following steps: 1) Select fresh and intact blackberry, blueberry and grape, rinse them, juice them with a juicer, filter them and boil them for 5-8 minutes to sterilize. 2) Add 2 times the volume of distilled water to dilute the Aronia nigra juice treated in step 1) for later use. 3) Weigh appropriate amounts of Lactobacillus plantarum, Lactobacillus rhamnosus, and freeze-dried bacterial powder of Pediococcus acidilactici, and pour into sterile physiological saline to activate the strains. 4) Adding the strains and other raw materials in proportion to the Aronia nigra juice from step 2) in a sterile operating table, and adding a sugar source to make the initial sugar content of each group consistent. 5) After the adjustment of the Aronia nigra juice in step 4) is completed, the mixture is cultured at 37° C. and fermented for 5-7 days. 6) After the fermentation of Aronia nigra juice is completed, it can be made into Aronia nigra enzyme product with the function of removing astringency or used as a component of other products.
[0011] The beneficial effects of the present invention are: (1) By utilizing the fermentation characteristics of Lactobacillus plantarum, Lactobacillus rhamnosus, and Pediococcus acidilactici and the interaction of raw material components, the original astringency of Aronia nigra was further reduced to make it taste better. (2) Through the interaction between bacterial fermentation and raw materials, the nutrition of Aronia nigra was increased, the polyphenol content of Aronia nigra was improved, and its antioxidant capacity was further improved. (3) The fermented Aralia nigra product has low astringency, good taste, strong functions, and produces many aromatic substances, which is conducive to the high-value deep processing of Aralia nigra. BRIEF DESCRIPTION OF THE DRAWINGS
[0007] Attached Figure 1 is the polyphenol content of Aronia nigra enzyme, Figure 1 It can be seen from a that the more strains are added or the greater the proportion of strains, the higher the polyphenol content. Among them, under the premise that both contain Lactobacillus plantarum, adding Pediococcus acidilactici has a better effect than adding Lactobacillus rhamnosus. Figure 1 When adding the same strain in b, the more Lactobacillus plantarum added, the more polyphenol content it contains. Lactobacillus plantarum can effectively increase the content of polyphenols through fermentation. Figure 1c The polyphenol content of Aronia nigra is much higher than that of other fruits, because Aronia nigra contains the highest proportion of polyphenols. After 2 days, microorganisms multiplied rapidly, metabolism accelerated, and complex polyphenols were converted into simple phenols, and the polyphenol content increased significantly. After 7 days, they were basically significantly improved and tended to be stable. Among them, the 1E1h group with the addition of Lactobacillus plantarum, Pediococcus acidilactici and Aronia nigra in the ratio of 2.5:0.5:97 had the highest content of Aronia nigra enzyme polyphenols. Attached Figure 2 For the analysis of the condensed tannin content of the finished product Figure 2 As shown in the results, after 7 days of fermentation, the total tannin and condensed tannin contents of each group decreased, among which the 1C1d group (Lactobacillus plantarum: Aronia melanocarpa: blueberry) had the highest removal rates of total tannin and condensed tannin, reaching 44.01% and 79.13%, respectively. This indicates that the interaction of the components of Aronia melanocarpa and blueberry and the synergistic effect of Lactobacillus plantarum are conducive to the reduction of total tannin and condensed tannin contents, and the specific mechanism and component interaction relationship need to be further studied. Attached Figure 3 The analysis of DPPH free radical scavenging rate is as follows Figure 3 As shown, the 1F1h group (Lactobacillus plantarum: Pediococcus acidilactici: Aronia nigra: blueberry = 2.5:0.5:50:47) has the worst DPPH radical scavenging ability, while other products with multiple bacterial species added have relatively high DPPH radical scavenging rates. Among the products with Aronia nigra added in the same proportion, the products with higher polyphenol content have better DPPH radical scavenging ability, and vice versa, the DPPH radical scavenging ability is poor. The combination of Lactobacillus plantarum and Lactobacillus rhamnosus has a stronger DPPH radical scavenging ability. The DPPH radical scavenging ability of Lactobacillus rhamnosus added to the combination of Lactobacillus plantarum and Aronia nigra is strong. The group with additional grapes has a lower DPPH radical scavenging ability than the group with only Aronia nigra added. The 1E2h group, in which Lactobacillus plantarum, Lactobacillus rhamnosus and Aronia melanocarpa were added in a ratio of 2.5:0.5:97, had the strongest DPPH free radical scavenging ability of Aronia melanocarpa enzyme. Attached Figure 4 The analysis of ABTS free radical scavenging rate is as follows Figure 4 As shown in the figure, the ABTS free radical scavenging ability of the black fruit glandular rib enzyme product with added lactic acid Pediococcus is low, and the ABTS free radical scavenging ability of the product with added lactic acid Pediococcus and blueberry is the lowest, while the ABTS free radical scavenging ability of the black fruit glandular rib enzyme product with added Lactobacillus rhamnosus and grape is generally high. Among them, the 1E1d group with added Lactobacillus plantarum, lactic acid Pediococcus and black fruit glandular rib in the ratio of 2.0:0.5:97.5 has the strongest ABTS free radical scavenging ability. DETAILED DESCRIPTION
[0008] The present invention is further described below with reference to examples, but the examples do not limit the scope of the present invention.
[0009] Example 1 5g of Aronia nigra fruit was used as raw material, the stems were removed and cleaned, dried in the shade, added to a juicer to make juice, filtered, and boiled for sterilization. Double volume of water was added to the Aronia nigra juice for dilution for 2 minutes, 2.5% of Lactobacillus plantarum and 47.5% of grape juice were added and mixed evenly, and sucrose was added to adjust the sugar content to 14. After adjustment, they were uniformly placed in a constant temperature incubator, cultured at 37°C, and fermented for 7 days. The polyphenol content of the Aronia nigra enzyme obtained was 1.78mg / mL, the total tannin removal rate was 38.13%, the condensed tannin removal rate was 43.21%, and the DPPH and ABTS free radical scavenging abilities were 22.30% and 26.64%, respectively.
[0010] Example 2 5g of Aronia nigra fruit was used as raw material, the stems were removed and cleaned, dried in the shade, added to a juicer to make juice, filtered, and boiled for sterilization. Double volume of water was added to the Aronia nigra juice for two minutes, 2.0% of Lactobacillus plantarum and 0.4% of Pediococcus acidilactici were added and mixed evenly, and sucrose was added to adjust the sugar content to 14. After adjustment, the Aronia nigra enzyme freeze-dried powder was cultured at 37°C in a constant temperature incubator and fermented for 5 days, and the polyphenol content was 8.02%, the total tannin removal rate was 35.22%, the condensed tannin removal rate was 48.27%, and the DPPH and ABTS free radical scavenging abilities were 18.33% and 22.34% respectively, which had certain antioxidant capacity.
[0018] Example 3 5g of Aronia nigra fruit was used as raw material, the stems were removed and cleaned, dried in the shade, added to a juicer to make juice, filtered, and boiled for sterilization. Double volume of water was added to the Aronia nigra juice for two minutes, 2.0% of Lactobacillus plantarum, 0.5% of Pediococcus acidilactici and 47% of blueberries were added and mixed evenly, and the sugar content was adjusted to 14 with sucrose. After adjustment, they were uniformly placed in a constant temperature incubator, cultured at 37°C, and fermented for 7 days. The polyphenol content of the Aronia nigra enzyme obtained was 1.19mg / mL, the total tannin removal rate was 18.22%, the condensed tannin removal rate was 59.47%, and the DPPH and ABTS free radical scavenging abilities were 9.33% and 18.42%, respectively.
Claims
1. A preparation method of Aronia nigromaculata enzyme, characterized in that: The steps include: 1) Select fresh and undamaged black fruit glandular rib aronia, blueberry, and grape, rinse them, filter them after juice extraction, and boil them for 5-8 min to sterilize. 2) Add 2 times the volume of distilled water to dilute the black fruit glandular rib aronia juice treated in step 1) for use. 3) Weigh appropriate amounts of plant lactobacillus, rhamnosus lactobacillus, and lactic acid pediococcus freeze-dried bacterial powder, and pour into sterile saline to activate the strains. 4) Add strains and other raw materials to the black fruit glandular rib aronia juice in step 2) in a sterile operating table in proportion, and make the initial sugar content of each group consistent by adding sugar sources. 5) After the black fruit glandular rib aronia juice in step 4) is adjusted, it is cultured at 37 ° C and fermented for 5-7 days. 6) After the fermentation of the black fruit glandular rib aronia juice is completed, it can be made into a black fruit glandular rib aronia enzyme product with astringency removal function or used as a component of other products.
2. The preparation of Aronia nigra enzyme according to claim 1, characterized in that: The amount of Lactobacillus plantarum added in step 4) is as follows: 2.0%-2.5% of the mass percentage of Aronia melanocarpa enzyme, and the temperature is 30-40°C.
3. The preparation of Aronia nigromaculata enzyme according to claim 1, characterized in that: The mass percentage of Lactobacillus rhamnosus and Pediococcus acidilactici added in the step 4) to the Aronia nigromaculata enzyme is: the addition amount of Lactobacillus rhamnosus and Pediococcus acidilactici is 0.4%-0.5%, and the temperature is 30-40°C.
4. The preparation of Aronia nigromaculata enzyme according to claim 1, characterized in that: The mass percentage of grapes and blueberries added to the Aronia melanocarpa enzyme in step 4) is: 47%-47.5% of grapes and blueberries added, and the temperature is 30-40°C.
5. The preparation of the Aronia nigromaculata enzyme according to claim 1, characterized in that In the step 4), the sugar content is adjusted to 14, and the added glycogen can be sucrose, white sugar, etc., or a mixture of several of them.
6. The preparation of the Aronia nigra enzyme according to claim 1, characterized in that The Aronia melanocarpa enzyme prepared in step 6) can be concentrated and freeze-dried to form a powder, which can be mixed with other food powders to form a solid beverage or added to other liquid foods.
7. The preparation of Aronia nigromaculata enzyme according to claim 1, characterized in that The step 6): The prepared Aronia nigra product has a unique and original composition, and the reason for the reduced astringency is that the probiotics used and the raw material components interact and synergize to reduce the total tannin and condensed tannin content.
8. The preparation of Aronia nigromaculata enzyme according to claim 1, characterized in that The step 6): The reason why the function of the prepared Aronia nigra product is increased is that the interactive synergistic effect of the probiotics used and the raw material components leads to an increase in the polyphenol content, and the composition and proportion of the polyphenols make the product have original and unique antioxidant and other physiological functions.