Edible bird's nest health-care food capable of nourishing, conditioning and reducing blood sugar and preparation process thereof

Abstract

The invention relates to the technical field of food processing, in particular to cubilose nourishing, conditioning and blood sugar reducing health-care food and a preparation process thereof. The cubilose enters the palace from the clear generation, becomes a defending tonic, is a medicinal and edible tonic, and has the beauty of a rare famous drug and an oriental treasure. The cubilose is rich in sialic acid, protein, amino acid and other bioactive substances, so that the cubilose has a nourishing effect and has certain health-care and conditioning effects on the lung, the kidney and the stomach. According to the preparation method, the cherry and the honeysuckle are subjected to synergistic fermentation through the rhamnolactobacilli and the saccharomycetes, so that the performance is improved, and the prepared cubilose health-care food has the effect of reducing blood sugar.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a food, in particular to a bird's nest nourishing, conditioning and blood sugar lowering health food and a preparation process thereof. Background Art

[0002] Bird's nest, also known as bird's nest, bird's root, golden thread, etc., has entered the palace since the Ming Dynasty and has become a royal tonic. It is a tonic that is both a medicine and a food, and is known as a "rare medicine" and "Oriental treasure". Bird's nest is rich in sialic acid, protein, amino acids and other bioactive substances. Proper intake can promote brain development and cell repair. "Compendium of Materia Medica" records that bird's nest has a tonic effect and has a certain health and conditioning effect on the lungs, kidneys and stomach. In addition, modern medical research has found that the main components of bird's nest are water-soluble protein, carbohydrates, calcium, phosphorus, iron, sodium, potassium and amino acids (lysine, cystine and arginine) that play an important role in promoting human vitality. In recent years, it has been found that bird's nest contains biochemical active ingredients such as sialic acid, cell division promoting factors, and hydrolyzed protein peptides, which enable bird's nest to inhibit influenza viruses; promote skin cell proliferation and tissue repair; increase immunity and other effects. Therefore, bird's nest is actually a delicate tonic for beauty, nourishment, nutrition supplementation, and health maintenance.

[0003] At present, there are many varieties of bird's nests on the market, some of which have been processed through technological processes. Some public plans are to clean and then dry the bird's nests, which have undergone preliminary processing. However, most of the existing bird's nest foods are just processed bird's nests, and only have the original nutritional effects of bird's nests, with a single nutrition. Moreover, after being made into food, there is still a miscellaneous smell and a poor taste. Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a health food containing bird's nest and a preparation method thereof. The method improves the performance of cherries and honeysuckle by synergistic fermentation of Lactobacillus rhamnosus and yeast, and the obtained bird's nest health food has the effect of lowering blood sugar.

[0005] In a first aspect, the present invention provides a method for preparing a bird's nest health food for nourishing, conditioning and lowering blood sugar, the specific steps are as follows: S1. Soak the clean bird's nest in warm water at a ratio of 1:(10-20) for 4 hours. Tear the soaked bird's nest into strips and put them into a drying oven at 30-50℃ for about 3 hours. During this period, check the humidity of the bird's nest every hour. When the humidity reaches 80% after drying, take it out.

[0006] S2. Weigh 70 g of cherries, wash with water, remove the core, cut into pieces, add 5 times the amount of water, heat and cook at a hot extraction temperature of 50-100°C for 10-30 minutes, and then beat to make cherry slurry. Then add 1.2% pectinase with a concentration of 40,000 U / g to the cherry slurry, put it in a constant temperature water bath at 55°C and heat it in a water bath for 3 hours. Finally, centrifuge the slurry at 4000 r / min for 20 minutes to obtain the supernatant liquid to obtain cherry juice.

[0007] S3, weigh 5g of honeysuckle after cleaning and drying, add 80mL water after grinding, after pre-treatment by ultrasonic wave, add 220mL water, put into blender and stir for 30min, prepare honeysuckle juice, standby. This step uses ultrasonic wave pre-treatment to help the fragmentation of honeysuckle raw material cell wall, and the dissolution of effective ingredients.

[0008] S4. Take 200-250 mL of cherry juice and 120-150 mL of honeysuckle juice respectively, put them into a blender and mix and stir for 15 minutes to fully dissolve, thereby obtaining a cherry and honeysuckle mixed solution.

[0009] S5. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-6139) was inoculated into MRS agar medium and cultured in a 37°C incubator for 48 hours. The strain that made the culture medium turn yellow significantly was retained to obtain the activated Lactobacillus rhamnosus. S6. Bacteria: Saccharomyces cerevisiae (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-1445) was inoculated into malt extract agar medium and cultured in a 30°C incubator for 48 hours. The strain that made the medium turn milky white was retained to obtain the activated yeast; S7, the activated Lactobacillus rhamnosus in step S5 was transferred to a shake flask containing 500-1000 mL MRS liquid culture medium and fermented for 6 h to obtain a concentration of 1.0-1.2×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth.

[0010] S8, the yeast activated in step S6 is transferred to a shake flask containing 500-1000 mL of malt extract liquid medium and fermented for 6 hours to obtain a yeast with a concentration of 1.0-1.2×10 8 CFU / mL of yeast fermentation broth.

[0011] S9, taking 100-120 mL of the cherry and honeysuckle mixed solution prepared in step S4, placing it in a fermentation tank filled with 10-20 mL of rhamnosus Lactobacillus CICC-6139 fermentation liquid prepared in step S7 and 10-20 mL of yeast CICC-1445 fermentation liquid in step S8, and aerobically fermenting it at 30° C. for 20-24 h; then heating it to 37° C., continuing aerobic fermentation for 12-15 h, and then ending the fermentation to obtain a plant fermentation product of cherry and honeysuckle; S10, weigh 30-35g of the bird's nest dried in step S1 and place it in a high-pressure steam sterilizer, add 300mL of water and pre-cook for 15min at 115°C, and cook until semi-mature; add 4-5g of the plant fermentation obtained in S9 and 0.5g of polycrystalline yellow rock sugar to the semi-mature bird's nest, stew for 15min at the same temperature, and finally let the saccharified material stand and cool to 25°C. In this step, a high-pressure steam sterilizer is used for high-temperature heat treatment. Compared with ordinary water bath heating, high-temperature heat treatment is conducive to protein thermal denaturation, and the digestibility of bird's nest protein is improved. At the same time, high-temperature heat treatment also has the effect of sterilization and extending the shelf life.

[0012] S11, taking 200-250 mL of the bird's nest health food prepared in S10, filling it into a multi-layer composite material PET bottle, affixing a packaging label, and rechecking the label and beverage information. After confirming that they are correct, the bottled bird's nest health food can be obtained.

[0013] Preferably, the bird's nest used in step S1 is a clean bird's nest after the hair is picked out with tools such as tweezers and mesh sieves, the bird's nest is soaked in a ratio of 1:15, the time is 4 hours, and the drying temperature after soaking is 40°C.

[0014] Preferably, the hot extraction temperature of the cherry slurry obtained in step S2 is 75° C. and the time is 20 min.

[0015] Preferably, the ultrasonic treatment time in step S3 is 30 minutes and the set temperature is 50°C.

[0016] Preferably, in step S4, the ratio of cherry to honeysuckle is 5:3.

[0017] Preferably: the components of the MRS agar medium used in the S5 are: casein peptone 10.0 g, beef extract powder 10.0 g, yeast extract powder 5.0 g, glucose 20.0 g, Tween 80: 1.0 g, sodium acetate: 5.0 g, triammonium citrate: 2.0 g, dipotassium hydrogen phosphate 2.0 g, magnesium sulfate heptahydrate 0.2 g, manganese sulfate monohydrate 0.05 g, agar 15.0 g, and distilled water 1000.0 mL.

[0018] Preferably, the components of the malt extract agar medium used in S6 are: 1000.0 mL of malt extract and 15.0 g of agar.

[0019] Preferably: in step S10, a high-pressure steam sterilizer is used for high-temperature heat treatment. Compared with ordinary water bath heating, high-temperature heat treatment is beneficial to the thermal denaturation of protein, and the digestibility of bird's nest protein is improved accordingly. At the same time, high-temperature heat treatment also has the effect of sterilization and extending the shelf life.

[0020] Preferably, the beverage cooled in step S10 is passed through a sieve with 80 mesh.

[0021] The beneficial effects of the present invention are: 1. The present invention has found through screening that the use of rhamnosus lactobacillus and yeast for ingenious synergistic fermentation effectively improves the extraction rate of cherries and honeysuckle, and enhances the efficacy of cherries and honeysuckle in clearing away heat, detoxifying, calming and other effects. In addition, in the process of combining with bird's nest, the taste and appearance of bird's nest health food are improved, and its blood sugar lowering effect is increased. This product can be used as health food, health product and medicine.

[0022] 2. When the present invention heats the bird's nest, a high-pressure steam sterilizer is used for high-temperature heat treatment. Compared with ordinary water bath heating, high-temperature heat treatment is beneficial to the thermal denaturation of protein, and the digestibility of bird's nest protein is improved accordingly. At the same time, high-temperature heat treatment also has the effect of sterilization and extending the shelf life.

[0023] 3. The present invention effectively reduces production costs by fermenting with cheap raw materials.

[0024] 4. The ultrasonic treatment method is adopted in the honeysuckle extraction of the present invention, so that the effective ingredients are more easily overflowed, the extraction rate is improved and the extraction time is shortened.

[0025] 5. The present invention uses pectinase to hydrolyze the prepared cherry slurry, so that the macromolecules in the cherry are degraded into small molecular structures and the pectin on the cell wall is hydrolyzed by the pectinase, thereby accelerating the release of intracellular products. At the same time, pectinase also improves the beverage, decomposes turbidity and flocs, and increases the brightness of the wine.

[0026] 6. The final product of the present invention is a beverage, which is convenient for consumers to use.

[0027] 7. After the beverage is made, the present invention uses an 80-mesh sieve to filter it to remove impurities in the beverage, making the beverage taste more delicate and soft, and the color more clear and bright. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0029] Figure 1 It is a comparison chart of fasting blood sugar of bird's nest health food of Example 2 of the present invention and Comparative Examples 6-7.

[0030] Figure 2 It is a comparison chart of the effect of the amount of pectinase added on the extraction rate of cherry pulp in Example 3 of the present invention and Comparative Examples 8-11.

[0031] Figure 3 It is a comparison chart of the effect of extraction temperature on cherry pulp extraction rate in Example 3 of the present invention and Comparative Examples 12-15. DETAILED DESCRIPTION

[0032] In view of the patent content, technical solutions and related benefit issues of the present invention, specific implementation examples of the present invention are listed below to make in-depth research and evaluation of the specific effects during the implementation of the present invention. In order to facilitate the understanding of the field by technical personnel, the present invention is further illustrated and described below in conjunction with examples. The present invention includes but is not limited to these examples, and any other changes, modifications, substitutions, combinations, and simplifications made in violation of the spirit and principle of the present invention shall be equivalent replacement methods and are included in the protection scope of the present invention.

[0033] Example 1

[0034] This example demonstrates that yeast CICC-1445 and Lactobacillus rhamnosus CICC-6139 work synergistically to improve the digestibility of bird's nest health food.

[0035] A bird's nest nourishing, conditioning and blood sugar lowering health food, the preparation method of which comprises the following steps: S1. Soak the clean bird's nest in warm water at a ratio of 1:15 for 4 hours. Tear the soaked bird's nest into strips and put them into a drying oven at 40°C for about 3 hours. During this period, check the humidity of the bird's nest every hour. When the humidity reaches 80% after drying, take it out.

[0036] S2. Weigh 70 g of cherries, wash with water, remove the core, cut into pieces, add 5 times the amount of water, heat and cook at 75°C hot extraction temperature for 20 minutes, and then beat to make cherry slurry. Then add 1.2% pectinase with a concentration of 40,000 U / g to the cherry slurry, put it in a constant temperature water bath at 55°C and heat it in a water bath for 3 hours. Finally, centrifuge the slurry at 4000 r / min for 20 minutes to obtain the upper clear liquid to obtain cherry juice.

[0037] S3, weigh 5g of honeysuckle after cleaning and drying, add 80mL water after grinding, after pre-treatment by ultrasonic wave, add 220mL water, put into blender and stir for 30min, prepare honeysuckle juice, standby. This step uses ultrasonic wave pre-treatment to help the fragmentation of honeysuckle raw material cell wall, and the dissolution of effective ingredients.

[0038] S4. Take 200 mL of cherry juice and 120 mL of honeysuckle juice respectively, put them into a blender and mix and stir for 15 minutes to fully dissolve, thereby obtaining a cherry and honeysuckle mixed solution.

[0039] S5. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-6139) was inoculated into MRS agar medium and cultured in a 37°C incubator for 48 hours. The strain that made the culture medium turn yellow significantly was retained to obtain the activated Lactobacillus rhamnosus. S6. Bacteria: Saccharomyces cerevisiae (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-1445) was inoculated into malt extract agar medium and cultured in a 30°C incubator for 48 hours. The strain that made the medium turn milky white was retained to obtain the activated yeast; S7, transfer the activated Lactobacillus rhamnosus in step S5 to a shake flask with 500 mL MRS liquid culture medium and ferment for 6 h to obtain a concentration of 1.2×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth.

[0040] S8, transfer the activated yeast in step S6 to a shake flask containing 500 mL of malt extract liquid medium and ferment for 6 hours to obtain a yeast with a concentration of 1.2×10 8 CFU / mL of yeast fermentation broth.

[0041] S9, taking 100 mL of the cherry and honeysuckle mixed solution prepared in step S4 and placing it in a fermentation tank containing 10 mL of rhamnosus Lactobacillus CICC-6139 fermentation liquid prepared in step S7 and 10 mL of yeast CICC-1445 fermentation liquid in step S8, and aerobically fermenting it at 30° C. for 20 h; then heating it to 37° C., continuing aerobic fermentation for 12 h, and then ending the fermentation to obtain a plant fermentation product of cherry and honeysuckle, S10, weigh 30g of the bird's nest dried in step S1 and place it in a high-pressure steam sterilizer, add 300mL of water and pre-cook for 15min at 115°C until it is half-mature; add 4g of the plant fermentation obtained in S9 and 0.5g of polycrystalline yellow rock sugar to the semi-mature bird's nest, stew for 15min at the same temperature, and finally let the saccharified material stand and cool to 25°C. In this step, a high-pressure steam sterilizer is used for high-temperature heat treatment. Compared with ordinary water bath heating, high-temperature heat treatment is conducive to protein thermal denaturation, and the digestibility of bird's nest protein is improved. At the same time, high-temperature heat treatment also has the effect of sterilization and extending the shelf life.

[0042] S11, taking 200-250 mL of the bird's nest health food prepared in S10, filling it into a multi-layer composite material PET bottle, affixing a packaging label, and rechecking the label and beverage information. After confirming that they are correct, the bottled bird's nest health food can be obtained.

[0043] Comparative Example 1: The cherry and honeysuckle mixed solution prepared in step S4 is fermented and modified without using biological fermentation technology, that is, in step S9, the cherry and honeysuckle mixed solution prepared in step S4 is not fermented by Lactobacillus rhamnosus and Saccharomyces cerevisiae, and the remaining steps are the same as in Example 1.

[0044] Comparative Example 2: Yeast CICC-1445 was used alone to ferment the cherry and honeysuckle mixed liquor prepared in step S4, and the remaining steps were the same as those in Example 1.

[0045] Comparative Example 3: Lactobacillus rhamnosus CICC-6139 was used alone to ferment the cherry and honeysuckle mixed solution prepared in step S4, and the remaining steps were the same as those in Example 1.

[0046] Comparative Example 4: Lactobacillus rhamnosus CICC-6012 (purchased from China Industrial Microbiological Culture Collection Administration Center) was used to replace Lactobacillus rhamnosus CICC-6139, and the remaining steps were the same as those in Example 1.

[0047] Comparative Example 5: Yeast CICC-1309 (purchased from China Industrial Microbiological Culture Collection Center) was used to replace yeast CICC-1445, and the remaining steps were the same as those in Example 1.

[0048] Detection method: The in vitro simulated digestion of the finished bird's nest was performed by the two-step digestion method of gastric-trypsin. First, the heat-treated bird's nest health food was cooled overnight, and 10 g of the bird's nest health food placed overnight was weighed into a 100 mL centrifuge tube, the pH was adjusted to 2.0, and 20 mL of 1900 U / mL pepsin dissolved in artificial gastric juice (SGF) was added. The centrifuge tube was placed in a 37°C constant temperature incubation oscillator, oscillated for 2.0 hours, the pH was adjusted to 8.0, the enzyme was inactivated, and 20 mL of artificial intestinal fluid (SIF) was added. After mixing, 2 g of trypsin dissolved in SIF was added, and the reaction continued in a 37°C constant temperature incubation oscillator for 2.0 hours, and finally the enzyme was inactivated in a boiling water bath. The digestion of proteins at the end of the gastric stage and the end of the intestinal stage after 240 minutes was measured respectively, and the results are shown in Table 1 below: Table 1 Group Digestibility after 240 min / (%) Example 1 75.35±0.32 Comparative Example 1 39.56±1.36 Comparative Example 2 57.29±1.16 Comparative Example 3 48.36±1.31 Comparative Example 4 59.71±0.66 Comparative Example 5 52.71±0.66 As shown in Table 1, after 240 minutes of digestion, the digestibility of Example 1 group was 75.35%, which was significantly higher than that of Comparative Examples 1-5 groups, indicating that the digestibility of Example 1 group was the best, confirming that the yeast CICC-1445 and Lactobacillus rhamnosus CICC-6139 acted synergistically to improve the digestibility of the bird's nest health food.

[0049] Example 2

[0050] This example demonstrates that the synergistic effect of cherry fermentation product and honeysuckle fermentation product has the effect of maintaining healthy blood sugar.

[0051] A bird's nest nourishing, conditioning and blood sugar lowering health food, the preparation method of which comprises the following steps: S1. Soak the clean bird's nest in warm water at a ratio of 1:15 for 4 hours. Tear the soaked bird's nest into strips and put them into a drying oven at 40°C for about 3 hours. During this period, check the humidity of the bird's nest every hour. When the humidity reaches 80% after drying, take it out.

[0052] S2. Weigh 70 g of cherries, wash with water, remove the core, cut into pieces, add 5 times the water, heat and cook at 75°C hot extraction temperature for 20 minutes, and then beat to make cherry slurry. Then add 1.2% pectinase with a concentration of 40,000 U / g to the cherry slurry, put it into a constant temperature water bath at 55°C for heating for 3 hours, finally put the slurry into a 4000r / min centrifuge, centrifuge for 20 minutes, extract the supernatant, and obtain cherry juice.

[0053] S3, weigh 5g of honeysuckle after cleaning and drying, add 80mL water after grinding, after pre-treatment by ultrasonic wave, add 220mL water, put into blender and stir for 30min, prepare honeysuckle juice, standby. This step uses ultrasonic wave pre-treatment to help the fragmentation of honeysuckle raw material cell wall, and the dissolution of effective ingredients.

[0054] S4. Take 200 mL of cherry juice and 120 mL of honeysuckle juice respectively, put them into a blender and mix and stir for 15 minutes to fully dissolve, thereby obtaining a cherry and honeysuckle mixed solution.

[0055] S5. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-6139) was inoculated into MRS agar medium and cultured in a 37°C incubator for 48 hours. The strain that made the culture medium turn yellow significantly was retained to obtain the activated Lactobacillus rhamnosus. S6. Bacteria: Saccharomyces cerevisiae (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-1445) was inoculated into malt extract agar medium and cultured in a 30°C incubator for 48 hours. The strain that made the culture medium milky white was retained to obtain the activated yeast; S7, transfer the activated Lactobacillus rhamnosus in step S5 to a shake flask containing 500-1000 mL MRS liquid culture medium and ferment for 6 h to obtain a concentration of 1.0×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth.

[0056] S8, transfer the activated yeast in step S6 to a shake flask containing 500-1000 mL of malt juice liquid medium and ferment for 6 hours to obtain a yeast with a concentration of 1.0×10 8 CFU / mL of yeast fermentation broth.

[0057] S9, taking 110 mL of the cherry and honeysuckle mixed solution prepared in step S4, placing it in a fermentation tank filled with 15 mL of rhamnosus Lactobacillus CICC-6139 fermentation liquid prepared in step S7 and 15 mL of yeast CICC-1445 fermentation liquid in step S8, and aerobically fermenting it at 30° C. for 22 h; then heating it to 37° C., continuing aerobic fermentation for 13 h, and then ending the fermentation to obtain a plant fermentation product of cherry and honeysuckle, S10, weigh 33g of the bird's nest dried in step S1 and place it in a high-pressure steam sterilizer, add 300mL of water and pre-cook for 15min at 115°C until it is half-mature; add 4.5g of the plant fermentation obtained in S9 and 0.5g of polycrystalline yellow rock sugar to the semi-mature bird's nest, stew for 15min at the same temperature, and finally let the saccharified material stand and cool to 25°C. In this step, a high-pressure steam sterilizer is used for high-temperature heat treatment. Compared with ordinary water bath heating, high-temperature heat treatment is conducive to protein thermal denaturation, and the digestibility of bird's nest protein is improved. At the same time, high-temperature heat treatment also has the effect of sterilization and extending the shelf life.

[0058] S11. Take 220 mL of the bird's nest health food prepared in S10, fill it into a multi-layer composite material PET bottle, paste a packaging label, check the label and beverage information again, and after confirming that they are correct, you can get the bottled bird's nest health food.

[0059] Comparative Example 6: Cherries are not added in step S4, that is, only honeysuckle juice is added in step S9, and the remaining steps are the same as those in Example 2.

[0060] Comparative Example 7: No honeysuckle is added in step S4, that is, only cherry juice is added in step S9, and the remaining steps are the same as those in Example 2.

[0061] The mice used in this example were SPF-grade ICR mice purchased from Jinan Pengyue Experimental Animal Breeding Co., Ltd., half of which were male and half were female.

[0062] Animal experiment: Three-week-old mice were used, weighing 15-20g, and the hygiene level was SPF level. 60 mice were randomly divided into cages, with 5 mice in each cage. Before the formal start of the experiment, they were kept in a constant temperature and oxygen supply environment with a temperature of 25±2℃ and a humidity of 65±5% for one week. The entire process of the mouse experiment strictly followed the national experimental animal management regulations.

[0063] Modeling: Except for the normal group mice (10 mice were randomly selected as the blank group mice) which were given the basic feed, the other groups of mice were given a high-fat feed (formula of 15% sucrose, 15% lard, 1% cholesterol, 10% egg yolk, 0.2% bile salt and 58.8% ordinary feed). After 56 days of continuous feeding, the blank group mice were injected with 52 mg / kg of pH=4.0 citrate buffer, and the other groups were injected with 52 mg / kg of streptozotocin solution (purchased from Beijing Solebow Technology Co., Ltd.) for 5 days. After a recovery period of 7 days, blood was collected from the tail of the mice. The fasting blood glucose level of the mice was measured using a blood glucose meter. If the fasting blood glucose value reached or exceeded 11.1 mmol / L, the mice were successfully modeled and were diabetic mice.

[0064] Drug administration and determination: The 40 mice with successful modeling were randomly divided into 4 groups, namely the model group, Example 2 group, and Comparative Example 6-7 group (2 groups in total), with 10 mice in each group. The mice in Example 2 group and Comparative Example 6-7 group were gavaged with 15mL / kg of the corresponding bird's nest health food every day, and the blank group and the model group were gavaged with the same amount of sterile water for 60 days. After the last administration, blood samples were taken from the tail vein of the mice using a blood collection needle, and the fasting blood glucose of the mice was quickly measured using a blood glucose meter and blood glucose test strips. The experimental results are as follows Figure 1 shown.

[0065] Figure 1 It is a comparison chart of fasting blood glucose of diabetic mice in Example 2 group and Comparative Example 6-7 group after 60 days of administration. As can be seen from the figure, after 60 days of administration, the fasting blood glucose value of mice in the blank group was 4.89mmol / L, which is a normal blood glucose value for mice; compared with the blank group, the blood glucose value of mice in the model group increased significantly, reaching 22.12mmol / L, exceeding 11.1 mmol / L, belonging to diabetic mice; compared with the model group, the blood glucose value of mice in Comparative Example 6-7 group did not change significantly, and the blood glucose value of mice in Example 2 group was significantly reduced, indicating that the bird's nest health food in Example 2 group has the effect of lowering blood glucose, confirming that the synergistic effect of cherry fermentation and honeysuckle fermentation has the effect of maintaining healthy blood glucose.

[0066] Example 3

[0067] This example demonstrates the optimal amount of pectinase added and the optimal enzymatic extraction temperature in cherry juice extraction.

[0068] A bird's nest nourishing, conditioning and blood sugar lowering health food, the preparation method of which comprises the following steps: S1. Soak the clean bird's nest in warm water at a ratio of 1:15 for 4 hours. Tear the soaked bird's nest into strips and put them into a drying oven at 40°C for about 3 hours. During this period, check the humidity of the bird's nest every hour. When the humidity reaches 80% after drying, take it out.

[0069] S2. Weigh 70 g of cherries, wash with water, remove the core, cut into pieces, add 5 times the amount of water, heat and cook at 75°C hot extraction temperature for 20 minutes, and then beat to make cherry slurry. Then add 1.2% pectinase with a concentration of 40,000 U / g to the cherry slurry, put it in a 55°C constant temperature water bath and heat it for 3 hours. Finally, place the slurry in a 4000r / min centrifuge, centrifuge for 20 minutes, and take the supernatant to obtain cherry juice.

[0070] S3, weigh 5g of honeysuckle after cleaning and drying, add 80mL water after grinding, after pre-treatment by ultrasonic wave, add 220mL water, put into blender and stir for 30min, prepare honeysuckle juice, standby. This step uses ultrasonic wave pre-treatment to help the fragmentation of honeysuckle raw material cell wall, and the dissolution of effective ingredients.

[0071] S4. Take 250 mL of cherry juice and 150 mL of honeysuckle juice respectively, put them into a blender and mix and stir for 15 minutes to fully dissolve them to obtain a cherry and honeysuckle mixed solution.

[0072] S5. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-6139) was inoculated into MRS agar medium and cultured in a 37°C incubator for 48 hours. The strain that made the culture medium turn yellow significantly was retained to obtain the activated Lactobacillus rhamnosus. S6. Bacteria: Saccharomyces cerevisiae (purchased from China Industrial Microbiological Culture Collection Center, collection number CICC-1445) was inoculated into malt extract agar medium and cultured in a 30°C incubator for 48 hours. The strain that made the medium turn milky white was retained to obtain the activated yeast; S7, transfer the activated Lactobacillus rhamnosus in step S5 to a shake flask containing 500-1000 mL MRS liquid culture medium and ferment for 6 h to obtain a concentration of 1.2×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth.

[0073] S8, transfer the activated yeast in step S6 to a shake flask containing 500-1000 mL of malt juice liquid medium and ferment for 6 hours to obtain a yeast with a concentration of 1.2×10 8 CFU / mL of yeast fermentation broth.

[0074] S9, taking 300 mL of the cherry and honeysuckle mixed solution prepared in step S4, placing it in a fermentation tank filled with 20 mL of rhamnosus Lactobacillus CICC-6139 fermentation liquid prepared in step S7 and 20 mL of yeast CICC-1445 fermentation liquid in step S8, and aerobically fermenting it at 30° C. for 24 h; then heating it to 37° C., continuing aerobic fermentation for 15 h, and then ending the fermentation to obtain a plant fermentation product of cherry and honeysuckle, S10, weigh 35g of the bird's nest dried in step S1 and place it in a high-pressure steam sterilizer, add 300mL of water and pre-cook for 15min at 115°C until it is half-mature; add 5g of the plant fermentation obtained in S9 and 0.5g of polycrystalline yellow rock sugar to the semi-mature bird's nest, stew for 15min at the same temperature, and finally let the saccharified material stand and cool to 25°C. In this step, a high-pressure steam sterilizer is used for high-temperature heat treatment. Compared with ordinary water bath heating, high-temperature heat treatment is conducive to protein thermal denaturation, and the digestibility of bird's nest protein is improved. At the same time, high-temperature heat treatment also has the effect of sterilization and extending the shelf life.

[0075] S11. Take 250 mL of the bird's nest health food prepared in S10, fill it into a multi-layer composite material PET bottle, paste a packaging label, check the label and beverage information again, and after confirming that they are correct, you can get the bottled bird's nest health food.

[0076] Comparative Example 8: The addition amount of pectinase in step S2 is set to 0.3%, and the remaining steps are unchanged with reference to Example 3.

[0077] Comparative Example 9: The amount of pectinase added in step S2 is 0.6%, and the remaining steps are unchanged with reference to Example 3.

[0078] Comparative Example 10: The amount of pectinase added in step S2 is 0.9%, and the remaining steps are unchanged with reference to Example 3.

[0079] Comparative Example 11: The amount of pectinase added in step S2 is 1.5%, and the remaining steps are unchanged with reference to Example 3.

[0080] Comparative Example 12: When 1.2% pectinase was added for enzymolysis in step S2, the extraction temperature in the constant temperature water bath was set to 45°C, and the remaining steps were unchanged with reference to Example 3.

[0081] Comparative Example 13: When 1.2% pectinase was added for enzymolysis in step S2, the extraction temperature in the constant temperature water bath was set to 50°C, and the remaining steps were unchanged with reference to Example 3.

[0082] Comparative Example 14: When 1.2% pectinase was added for enzymolysis in step S2, the extraction temperature in the constant temperature water bath was set to 60°C, and the remaining steps were unchanged with reference to Example 3.

[0083] Comparative Example 15: When 1.2% pectinase was added for enzymolysis in step S2, the extraction temperature in the constant temperature water bath was set to 65°C, and the remaining steps were unchanged with reference to Example 3.

[0084] (1) Effect of pectinase addition on extraction rate Experimental method: In step S2 of Example 3 and Comparative Examples 8-11, different amounts of pectinase were added to the cherry slurry, and the slurry was placed in a 55°C constant temperature water bath for enzymatic hydrolysis and extraction for 2 hours. After the enzymatic hydrolysis and extraction, the slurry was centrifuged at 4000r / min for 20 minutes, the supernatant was removed, the mass of the supernatant and the content of soluble solids therein were measured, and the extraction rate was calculated. The results are as follows: Figure 3 As shown; Depend on Figure 3 It can be seen that the addition of 1.2% pectinase has the highest extraction rate for cherry pulp.

[0085] (2) Effect of extraction temperature during enzymatic hydrolysis on extraction rate Experimental method: In step S2 of Example 3 and Comparative Examples 12-15, 1.2% pectinase with a concentration of 40,000 U / g was added to the cherry slurry, and enzymatic hydrolysis and extraction were performed in a constant temperature water bath set at different temperatures for 2 hours. After the enzymatic hydrolysis and extraction, the mixture was centrifuged at 4000 r / min for 20 min, the supernatant was removed, the mass of the supernatant and the content of soluble solids therein were measured, and the extraction rate was calculated. The results are as follows: Figure 3 As shown; Depend on Figure 3 It can be seen that the enzymatic hydrolysis and extraction in a constant temperature water bath at 55℃ has the highest extraction rate for cherry pulp.

[0086] The above results show that the extraction rate of cherry pulp using 1.2% pectinase at 55° C. is the highest, and the solution of Example 3 is the best.

[0087] This product can be used as health food, health product and medicine.

[0088] The embodiments described above are merely descriptions of the preparation process of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solution of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A bird's nest nourishing, conditioning and blood sugar lowering health food, characterized by: The required raw materials include bird's nest, plant fermentation products and polycrystalline yellow rock sugar; the plant fermentation products are fermentation products obtained by fermenting cherries and honeysuckle by combined fermentation of rhamnosus lactobacillus and yeast.

2. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 1, characterized in that: The following steps are included: S1. Soak the clean bird's nest in warm water at a ratio of 1:(10-20) for 4 hours. Tear the soaked bird's nest into strips and put them into a drying oven at 30-50°C for about 3 hours. During this period, check the humidity of the bird's nest every hour. When the humidity of the bird's nest reaches 80%, take it out. S2, weigh 70g of cherries, wash with water, remove the core, cut into pieces, add 5 times of water, heat and cook at a hot extraction temperature of 50-100°C for 10-30min, and then beat to make cherry slurry, then add 1.2% pectinase with a concentration of 40,000 U / g to the cherry slurry, put it in a constant temperature water bath at 55°C and heat it in a water bath for 3h, finally centrifuge the slurry at 4000r / min for 20min to take the supernatant, and obtain cherry juice; S3, weigh 5 g of washed and dried honeysuckle, grind it, add 80 mL of water, pre-treat it with ultrasound, then add 220 mL of water, put it in a blender and stir for 30 min to obtain honeysuckle juice, and set aside; S4, respectively taking 200-250 mL of cherry juice and 120-150 mL of honeysuckle juice, putting them into a blender and mixing and stirring for 15 min to fully dissolve, thereby obtaining a mixture of cherry and honeysuckle; S5. Bacterial strain: Lactobacillus rhamnosus CICC-6139 was inoculated into MRS agar medium and cultured in a 37°C incubator for 48 hours. The strain that made the medium turn yellow significantly was retained to obtain the activated Lactobacillus rhamnosus; S6. Bacterial strain: Yeast CICC-1445 was inoculated into malt extract agar medium and cultured in an incubator at 30°C for 48 hours. The strain that made the medium turn milky white was retained to obtain the activated yeast; S7, the activated Lactobacillus rhamnosus in step S5 was transferred to a shake flask containing 500-1000 mL MRS liquid culture medium and fermented for 6 h to obtain a concentration of 1.0-1.2×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth; S8, the yeast activated in step S6 is transferred to a shake flask containing 500-1000 mL of malt extract liquid medium and fermented for 6 hours to obtain a yeast with a concentration of 1.0-1.2×10 8 CFU / mL of yeast fermentation broth; S9, taking 100-120 mL of the cherry and honeysuckle mixed solution prepared in step S4 and placing it in a fermentation tank filled with 10-20 mL of rhamnosus lactobacillus fermentation liquid prepared in step S7 and 10-20 mL of yeast fermentation liquid in step S8, and aerobically fermenting it at 30° C. for 20-24 h; then heating it to 37° C., continuing aerobic fermentation for 12-15 h, and then ending the fermentation to obtain a plant fermentation product of cherry and honeysuckle; S10, weigh 30-35g of the bird's nest dried in step S1 and place it in a high-pressure steam sterilizer, add 300mL of water and pre-cook for 15min at 115°C until it is half-mature; add 4-5g of the plant fermentation obtained in step S9 and 0.5g of polycrystalline yellow rock sugar to the half-mature bird's nest, stew at the same temperature for 15min, and finally let the saccharified material stand and cool to 25°C; S11, taking 200-250 mL of the bird's nest health food prepared in S10, filling it into a multi-layer composite material PET bottle, affixing a packaging label, and rechecking the label and beverage information. After confirming that they are correct, the bottled bird's nest health food can be obtained.

3. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: The bird's nest in step S1 is a clean bird's nest after the hair is picked out with tweezers and a mesh sieve, the bird's nest is soaked in a ratio of 1:15, the time is 4 hours, and the drying temperature after soaking is 40°C.

4. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: The hot extraction temperature of the cherry slurry obtained in step S2 is 75° C. and the time is 20 minutes.

5. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: The ultrasonic treatment time in step S3 is 30 minutes and the temperature is set to 50°C.

6. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: In step S4, the ratio of cherry to honeysuckle is 5:

3.

7. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: The components of the MRS agar medium used in step S5 are: casein peptone 10.0 g, beef extract powder 10.0 g, yeast extract powder 5.0 g, glucose 20.0 g, Tween 80: 1.0 g, sodium acetate: 5.0 g, triammonium citrate: 2.0 g, dipotassium hydrogen phosphate 2.0 g, magnesium sulfate heptahydrate 0.2 g, manganese sulfate monohydrate 0.05 g, agar 15.0 g, and distilled water 1000.0 mL.

8. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: The components of the malt extract agar medium used in step S6 are: 1000.0 mL of malt extract and 15.0 g of agar.

9. The method for preparing a bird's nest nourishing, conditioning and blood sugar lowering health food according to claim 2, characterized in that: The beverage cooled in step S10 is finally filtered through an 80-mesh sieve.

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