Combined fermentation process of probiotics and functional food

Abstract

The invention relates to the technical field of food fermentation, and discloses a combined fermentation process of probiotics and functional food. The fermentation process comprises the following steps: S1, obtaining a stock solution; s2, obtaining fermented wine liquid. S3, activating acetic acid bacteria and compound probiotics, and adding the activated acetic acid bacteria and compound probiotics into the fermented wine liquid for continuous fermentation to obtain fermented vinegar liquid. And S4, performing enzymolysis on the protein to obtain polypeptide, and performing supercritical CO2 treatment on the polypeptide to obtain the polypeptide liposome. And S5, carrying out embedding treatment on the polypeptide liposome to obtain the active polypeptide. And S6, mixing the active polypeptide with the fermented vinegar liquid to obtain a fermented product. And S7, adjusting the sugar content of the fermented product, packaging, sterilizing and delivering. The probiotics are combined with the fermentation production of functional food, the acetic bacteria and the compound probiotics cooperate to promote the fermentation process, so that the acetic fermentation efficiency is improved, and the active polypeptide is added, so that the fermented product is endowed with a better health-care effect.

Description

Technical Field

[0001] The invention relates to the technical field of food fermentation, and in particular to a combined fermentation process of probiotics and functional foods. Background Art

[0002] Functional food refers to food with specific nutritional and health functions, that is, food that is suitable for consumption by specific groups of people, has the function of regulating body functions, and is not intended for treatment. For example, citrus vinegar is made from citrus, fine rock sugar, brown rice vinegar or aged vinegar, etc., and is made through pretreatment, juicing, alcohol fermentation, acetic acid fermentation, aging, etc. It helps to protect the eyes, has the advantages of promoting the appetite, increasing vitality, preventing colds, moistening the lungs and relieving coughs, relieving chest depression, regulating qi and blood, digesting food accumulation, slowing down aging, maintaining cardiovascular health and easing blood pressure. Citrus vinegar is a new type of beverage that integrates nutrition, health care and diet therapy.

[0003] For example, in the literature materials with application numbers CN1392240A and CN102669780A, the fermentation process disclosed therein only uses the corresponding acid bacteria to achieve the purpose of fermentation production of the raw materials, resulting in the fermentation products only having the function of intestinal regulation and poor health care effects, which has brought limitations to their promotion. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a fermentation process combining probiotics and functional foods to give the fermented products better health effects.

[0005] A combined fermentation process of probiotics and functional foods comprises the following steps: S1 pre-process the food raw materials to obtain the stock solution for standby use; After S2 brewer's yeast is activated, it is added to the original solution for fermentation to obtain fermented wine; S3: After activating acetic acid bacteria and compound probiotics, add them into the fermented wine to continue fermentation to obtain fermented vinegar; S4 takes a peptide obtained by enzymatic hydrolysis of the protein, and treats the peptide with supercritical CO2 to obtain a peptide liposome; S5 performs encapsulation treatment on the polypeptide liposome to obtain active polypeptide; S6: mixing the active polypeptide with the fermented vinegar liquid, wherein the amount of the active polypeptide added is 0.2% to 0.6% of the fermented vinegar liquid, to obtain a fermented product; S7 adjusts the sugar content of the fermented product, packages it, sterilizes it and ships it out.

[0006] As a further improvement of the above scheme, the method for obtaining the stock solution by pretreatment is specifically performed as follows: citrus with clean and intact skin are selected, and after washing, disinfecting and drying, the citrus juice is squeezed, and then the citrus juice is filtered to retain the citrus juice, and the citrus juice is subjected to enzymatic debittering to obtain the stock solution.

[0007] As a further improvement of the above scheme, the citrus juice is sterilized and dried at 60-80°C for 20-30min, the rotation speed of the juicing process is 200-400r / min, and the juicing time is 2-5min. The citrus juice is debittered by using naringinase, and the amount of naringinase added accounts for 0.01%-0.03% of the citrus juice, the enzymolysis temperature is 40-50°C, and the enzymolysis time is 60-80min. In the present invention, naringinase is used to hydrolyze hesperidin in citrus juice into prunin and naringenin, thereby achieving the effect of reducing bitterness.

[0008] As a further improvement of the above scheme, the method for obtaining alcohol fermentation broth is specifically performed as follows: S21: Saccharomyces cerevisiae ATCC9763 was used as the strain, 1kg / 10t of Saccharomyces cerevisiae was added to warm water at 35°C, mixed and allowed to stand, stirred every 10 minutes at a stirring speed of 150 r / min, and transferred to medium A for activation culture at a temperature of 30°C after 20 minutes to obtain a Saccharomyces cerevisiae liquid; S22 adds brewer's yeast liquid to the original liquid, stirs and mixes it, and then places it in a sealed container with a pressure relief measure for fermentation until the alcohol content reaches 6%, thereby completing the fermentation and obtaining fermented wine.

[0009] As a further improvement of the above scheme, the amount of brewer's yeast liquid added accounts for 3% to 8% of the original liquid; a pressure sensor is installed in the sealed container, and an exhaust pipe is installed on the sealed tank. A solenoid valve is installed on the exhaust pipe, and the input end of the solenoid valve is electrically connected to the output end of the pressure sensor. Considering that during alcohol fermentation, carbon dioxide gas is produced during the decomposition of brewer's yeast, which causes the internal pressure of the container to gradually increase and induce explosion or affect the safety of opening, the present invention adopts a pressure relief measure designed on the sealed container to provide an alcohol fermentation environment, which prevents the unsafe problem caused by the increase of pressure in the container as the fermentation proceeds. Specifically, when the value of the environmental pressure in the container detected by the pressure sensor is higher than the threshold, the threshold can be obtained by looking up the table, triggering the solenoid valve to open the exhaust pipe, thereby achieving the effect of timely pressure relief.

[0010] As a further improvement of the above scheme, the method for obtaining fermented vinegar liquid is specifically performed as follows: S31 Lactobacillus acidophilus, lactobacillus and bifidobacterium are mixed in a ratio of 0.2-0.6:0.1-0.5:0.5-1.5 to obtain a composite probiotic; S32: taking the composite probiotics and acetic acid bacteria in a ratio of 1:2 and placing them in the culture medium B for aeration culture at a temperature of 30° C. to obtain an acetic acid fermentation bacterial liquid; S33 adding the acetic acid fermentation bacterial liquid to the fermented wine liquid, stirring and mixing, and then placing in a sealed container for fermentation until the acetic acid content reaches 5%, and the fermentation is completed to obtain a fermented vinegar liquid; The amount of the acetic acid fermentation bacterial liquid added accounts for 2% to 10% of the fermented wine. In the present invention, acetic acid bacteria utilizes nutrient salts for fermentation metabolism, and produces acid as a dissolved metabolite. Nutrient salts are added to cooperate with acetic acid bacteria and composite probiotics to promote the fermentation process, so that the acetic acid fermentation efficiency is improved. In addition, the acetic acid fermentation bacterial liquid contains active probiotics such as lactobacillus and bifidobacterium, which can grow and reproduce in the intestine. Lactobacillus can regulate the balance of intestinal flora and enhance digestive function, and bifidobacteria have the effects of enhancing immunity and preventing infection, thereby improving the health care effect of the product.

[0011] As a further improvement of the above scheme, the culture medium B has the following components: 15% casein peptone, 30% glucose, 5% KH2PO4, 20% buffer, and 30% nutrient salt. The nutrient salt has the following components: 8-12 parts of complex amino acids, 2-4 parts of complex vitamins, and 4-7 parts of inorganic salts. Inorganic salts are used to supplement mineral components and are used as energy substances together with complex amino acids and complex vitamins to provide acetic acid bacteria for reproduction; As a further improvement of the above scheme, glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 0.5~1:1~1.5:1:0.5~1.5 to obtain the composite amino acid; vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1~1.2:0.5~0.7:0.5~1 to obtain the composite vitamin.

[0012] As a further improvement of the above scheme, the method for obtaining polypeptide liposomes is specifically performed as follows: S41 Take protein powder made from protein, add water and heat to 40°C, then add protease for enzymolysis; S42 cooling and filtering to obtain a polypeptide concentrate; S43 takes soybean lecithin and the mixed solution in a ratio of 7:1, mixes and grinds; S44 was added with 10 mL of PBS phosphate buffer with a concentration of 0.2 mol / L and a pH of 6.0, and the mixture was further ground and then transferred to an autoclave; S45: At a shear rate of 3000 r / min and a temperature of 45°C, supercritical CO2 was introduced into the autoclave until the set pressure was reached, and then ultrasound was turned on. Ultrasound and shearing were performed together for 50 minutes. After heating, shearing and ultrasound were stopped in sequence, CO2 was released. S46: washing the particles on the inner wall of the autoclave with PBS phosphate buffer solution, and then treating with ultrasound and stirring for 40 minutes to obtain polypeptide liposomes. In the present invention, polypeptide is a compound formed by α-amino acids connected together by peptide bonds, and it is also an intermediate product of protein hydrolysis, which is beneficial for regulating hormones in the body, balancing human endocrine, promoting metabolism and improving immunity. The polypeptide liposome prepared by the present invention, combined with the embedding treatment, can ensure that the active ingredients of the polypeptide are implanted in the intestine to the greatest extent, so as to give full play to the efficacy.

[0013] As a further improvement of the above scheme, the method for obtaining active polypeptides by embedding treatment is specifically performed as follows: enteric material and water are taken in a volume ratio of 1:1, heated and ultrasonically stirred to obtain a solution, polypeptide liposomes are dispersed in the solution, and after mixing, they are loaded into a spraying device, and the size, speed and morphology of the piezoelectric nozzle droplets are controlled according to preset parameters to obtain an active polypeptide with a coating.

[0014] As a further improvement of the above scheme, the enteric material is any one of cellulose acetate phthalate, hydroxypropyl methylcellulose phthalate, polyvinyl phthalate and acrylic resin. The active polypeptide prepared by the present invention is coated in a coating obtained from the enteric material, and the enteric material has the characteristics of being insoluble in the stomach but soluble in intestinal fluid, so that the active polypeptide is not affected by gastric digestion, and is fully released in the small intestine, thereby improving the absorbability of the active polypeptide in the human body, thereby enhancing the health care effect.

[0015] As a further improvement of the above scheme, the method for adjusting the sugar content of the fermented product is specifically operated as follows: after corn is steamed and gelatinized, α-amylase is added, liquefied at 90°C for 15 minutes, 0.5% of glucoamylase is added to the α-amylase, saccharified at 60°C for 30 minutes to obtain corn syrup, and the sugar content of the fermented product is adjusted to 10 using the corn syrup. α-amylase reduces starch viscosity and promotes the rapid decomposition of starch and water, and glucoamylase hydrolyzes starch into glucose. The present invention replaces traditional rock sugar with corn syrup to adjust the sugar content of the fermented product, and has the following advantages: the sweetness of corn syrup is relatively low, the taste is sweet and mild, and corn syrup contains dietary fiber, which is conducive to intestinal health.

[0016] Compared with the prior art, the present invention has the following beneficial effects: In the present invention, acetic acid bacteria and composite probiotics synergistically promote the fermentation process, so that the acetic acid fermentation efficiency is improved. In addition, the acetic acid fermentation bacterial liquid contains active probiotics such as lactobacillus and bifidobacterium, which can grow and reproduce in the intestine. Lactobacillus can regulate the balance of intestinal flora and enhance digestive function, and bifidobacteria have the effects of enhancing immunity, preventing infection, etc., thereby improving the health care effect of the product.

[0017] The active polypeptide prepared by the present invention is coated in a coating made of an enteric material. The enteric material has the characteristic of being insoluble in the stomach but soluble in intestinal fluid, so that the active polypeptide is not affected by gastric digestion and is fully released in the small intestine, thereby improving the absorption of the active polypeptide in the human body and enhancing the health care effect.

[0018] The present invention combines probiotics with the fermentation production of functional foods to improve the fermentation efficiency, and adds active polypeptides to give the fermented products better health effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Shown is a flow chart of a combined fermentation process of probiotics and functional foods provided by the present invention. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. Additional aspects and advantages of the present invention will be given in part in the following description, and will become apparent from the following description, or will be understood through the practice of the present invention. It should be understood that the following description is only used to explain the present invention and is not intended to limit the present invention.

[0021] As used herein, the terms "comprises," "including," "contains," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0022] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range limited by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including a range of "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When a numerical range is described in this article, unless otherwise specified, the range is intended to include its end values ​​and all integers and fractions within the range.

[0023] The specific embodiments of the present invention are described in detail below.

[0024] Example 1 This embodiment provides a combined fermentation process of probiotics and functional foods, which includes the following steps: S1: Select citrus with clean and intact skin, wash, sterilize and dry at 60°C for 30 minutes, and then squeeze the juice. The rotation speed of the juice squeezing process is 200r / min, and the squeezing time is 5 minutes. The citrus juice is filtered and retained. The citrus juice is debittered by naringinase, and the amount of naringinase added is 0.01% of the citrus juice. The enzymolysis temperature is 40°C and the enzymolysis time is 80 minutes to obtain a stock solution. In this embodiment, naringinase is used to hydrolyze hesperidin in citrus juice into prunin and naringenin, thereby achieving the effect of reducing bitterness.

[0025] After S2 brewer's yeast is activated, it is added to the original solution for fermentation to obtain fermented wine.

[0026] The method for obtaining alcohol fermentation liquid is specifically performed as follows: S21 uses Saccharomyces cerevisiae ATCC9763 as the strain, adds 1kg / 10t of Saccharomyces cerevisiae to warm water at 35°C, mixes well and then stands, stirs once every 10min, the stirring speed is 150 r / min, and after standing for 20min, transfers to culture medium A for activation culture at a culture temperature of 30°C to obtain Saccharomyces cerevisiae liquid. The composition of the culture medium A is: 15 g / L casein peptone, 25 g / L yeast powder, 30 g / L glucose, 2.4 g / L KH2PO4, and 16.34 g / L buffer.

[0027] S22 adds brewer's yeast liquid to the stock solution, stirs and mixes it, and then places it in a sealed container with a pressure relief measure for fermentation, until the alcohol content reaches 6% and the fermentation is completed to obtain the fermented wine. The amount of brewer's yeast liquid added accounts for 3% of the stock solution. A pressure sensor is installed in the sealed container, and an exhaust pipe is installed on the sealed tank. A solenoid valve is installed on the exhaust pipe, and the input end of the solenoid valve is electrically connected to the output end of the pressure sensor. Considering that during alcohol fermentation, carbon dioxide gas is produced during the decomposition of brewer's yeast, which causes the internal pressure of the container to gradually increase and induce explosion or affect the safety of opening, a pressure relief measure is designed on the sealed container to provide an alcohol fermentation environment, which prevents the unsafe problem caused by the increase of pressure in the container as the fermentation proceeds. Specifically, when the value of the environmental pressure in the container detected by the pressure sensor is higher than the threshold, the threshold can be obtained by looking up the table, triggering the solenoid valve to open the exhaust pipe, thereby achieving the effect of timely pressure relief.

[0028] S3 activates acetic acid bacteria and compound probiotics, and then adds them to the fermented wine to continue fermentation to obtain fermented vinegar.

[0029] The method for obtaining fermented vinegar liquid is specifically performed as follows: S31 Lactobacillus acidophilus, Lactobacillus acidophilus and Bifidobacterium are mixed in a ratio of 0.2:0.1:0.5 to obtain a composite probiotic.

[0030] S32: taking composite probiotics and acetic acid bacteria in a ratio of 1:2 and placing them in culture medium B for aeration culture at a temperature of 30° C. to obtain acetic acid fermentation bacterial liquid. The culture medium B has the following components: 15% casein peptone, 30% glucose, 5% KH2PO4, 20% buffer, and 30% nutrient salt.

[0031] The nutrient salt has the following components: 8 parts of complex amino acids, 2 parts of complex vitamins, and 4 parts of inorganic salts. The inorganic salts are used to supplement the mineral components and are used as energy substances together with the complex amino acids and complex vitamins to provide acetic acid bacteria for reproduction. Glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 0.5:1:1:0.5 to obtain the complex amino acids. Vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1:0.5:0.5 to obtain the complex vitamins.

[0032] S33 adds acetic acid fermentation bacteria liquid to the fermented wine liquid, stirs and mixes, and then places the mixture in a sealed container for fermentation until the acetic acid content reaches 5%, and the fermented vinegar liquid is obtained. The amount of the acetic acid fermentation bacteria liquid added accounts for 4% of the fermented wine liquid. Acetic acid bacteria use nutrient salts for fermentation metabolism, and produce acid, a dissolved metabolite. The addition of nutrient salts, acetic acid bacteria and compound probiotics to synergistically promote the fermentation process, so that the acetic acid fermentation efficiency is improved. In addition, the acetic acid fermentation bacteria liquid contains active probiotics such as lactobacillus and bifidobacterium, which can grow and reproduce in the intestine. Lactobacillus can regulate the balance of intestinal flora and enhance digestive function, while bifidobacteria have the effects of enhancing immunity and preventing infection, thereby improving the health care effect of the product.

[0033] S4 takes protein and hydrolyzes it to obtain polypeptides, and treats the polypeptides with supercritical CO2 to obtain polypeptide liposomes.

[0034] The method for obtaining polypeptide liposomes is specifically performed as follows: S41 Take protein powder made from protein, add water and heat to 40°C, then add protease for enzymolysis.

[0035] S42 is cooled and filtered to obtain a polypeptide concentrate.

[0036] S43 takes soybean lecithin and the mixed liquid in a ratio of 7:1, mixes and grinds.

[0037] S44 was added with 10 mL of PBS phosphate buffer with a concentration of 0.2 mol / L and a pH of 6.0, and the mixture was further ground evenly, and then transferred to an autoclave.

[0038] S45, under the conditions of shear rate of 3000r / min and temperature of 45℃, supercritical CO2 is introduced into the autoclave until the set pressure is reached, then ultrasound is turned on, and ultrasound and shearing are used together for 50min. After stopping heating, shearing and ultrasound in turn, CO2 is released.

[0039] S46 The particles on the inner wall of the autoclave were washed with PBS phosphate buffer solution, and then ultrasonicated and stirred for 40 minutes to obtain polypeptide liposomes.

[0040] S5: Take cellulose acetate phthalate and water in a volume ratio of 1:1, heat and ultrasonically stir to obtain a solution, disperse the polypeptide liposomes in the solution, mix and load into the spraying device, control the size, speed and morphology of the piezoelectric nozzle droplets according to preset parameters, and obtain the active polypeptide with coating.

[0041] S6: mixing the active polypeptide with the fermented vinegar liquid, wherein the amount of the active polypeptide added is 0.2% to 0.6% of the fermented vinegar liquid, to obtain a fermented product.

[0042] S7 adds α-amylase after corn is steamed and gelatinized, liquefies at 90°C for 15 minutes, adds 0.5% glucoamylase to α-amylase, saccharifies at 60°C for 30 minutes to obtain corn syrup, uses corn syrup to adjust the sugar content of the fermented product to 10, and then packages, sterilizes and ships out. α-amylase reduces starch viscosity and promotes rapid decomposition of starch and water, while glucoamylase hydrolyzes starch into glucose. Replacing traditional rock sugar with corn syrup to adjust the sugar content of fermented products has the following advantages: corn syrup has a relatively low sweetness, a sweet and mild taste, and corn syrup contains dietary fiber, which is beneficial to intestinal health.

[0043] Example 2 This embodiment provides a combined fermentation process of probiotics and functional foods, which includes the following steps: S1 selects citrus with clean and intact skin, washes, sterilizes and dries at 80°C for 20 minutes, and then squeezes the juice. The rotation speed of the juice squeezing is 400r / min, and the juice squeezing time is 2 minutes. The citrus juice is then filtered and retained. The citrus juice is debittered by naringinase, and the amount of naringinase added is 0.03% of the citrus juice. The enzymolysis temperature is 50°C, and the enzymolysis time is 60 minutes to obtain a stock solution.

[0044] After S2 brewer's yeast is activated, it is added to the original solution for fermentation to obtain fermented wine.

[0045] The method for obtaining alcohol fermentation liquid is specifically performed as follows: S21 uses Saccharomyces cerevisiae ATCC9763 as the strain, adds 1kg / 10t of Saccharomyces cerevisiae to warm water at 35°C, mixes well and then stands, stirs once every 10min, the stirring speed is 150 r / min, and after standing for 20min, transfers to culture medium A for activation culture at a culture temperature of 30°C to obtain Saccharomyces cerevisiae liquid. The composition of the culture medium A is: 15 g / L casein peptone, 25 g / L yeast powder, 30 g / L glucose, 2.4 g / L KH2PO4, and 16.34 g / L buffer.

[0046] S22 adds the brewer's yeast liquid to the stock solution, stirs and mixes it, and then places it in a sealed container with a pressure relief measure for fermentation until the alcohol content reaches 6%, and the fermentation is completed to obtain fermented wine. The amount of brewer's yeast liquid added accounts for 5% of the stock solution; a pressure sensor is installed in the sealed container, and an exhaust pipe is installed on the sealed tank. A solenoid valve is installed on the exhaust pipe, and the input end of the solenoid valve is electrically connected to the output end of the pressure sensor.

[0047] S3 activates acetic acid bacteria and compound probiotics, and then adds them to the fermented wine to continue fermentation to obtain fermented vinegar.

[0048] The method for obtaining fermented vinegar liquid is specifically performed as follows: S31 Lactobacillus acidophilus, Lactobacillus acidophilus and Bifidobacterium are mixed in a ratio of 0.6:0.5:1.5 to obtain a composite probiotic.

[0049] S32: taking composite probiotics and acetic acid bacteria in a ratio of 1:2 and placing them in culture medium B for aeration culture at a temperature of 30° C. to obtain acetic acid fermentation bacterial liquid. The culture medium B has the following components: 15% casein peptone, 30% glucose, 5% KH2PO4, 20% buffer, and 30% nutrient salt.

[0050] The nutrient salt has the following components: 12 parts of complex amino acids, 4 parts of complex vitamins, and 7 parts of inorganic salts. Glutamic acid, phenylalanine, leucine, and valine are mixed in a ratio of 1:1.5:1:1.5 to obtain the complex amino acids. Vitamin C, B vitamins, vitamin A, and vitamin D are mixed in a ratio of 1:1.2:0.7:1 to obtain the complex vitamins.

[0051] S33: adding the acetic acid fermentation bacteria liquid to the fermented wine liquid, stirring and mixing, and then placing the mixture in a sealed container for fermentation until the acetic acid content reaches 5% and the fermentation is completed to obtain a fermented vinegar liquid. The amount of the acetic acid fermentation bacteria liquid added accounts for 6% of the fermented wine liquid.

[0052] S4 takes protein and hydrolyzes it to obtain polypeptides, and treats the polypeptides with supercritical CO2 to obtain polypeptide liposomes.

[0053] The method for obtaining polypeptide liposomes is specifically performed as follows: S41 Take protein powder made from protein, add water and heat to 40°C, then add protease for enzymolysis.

[0054] S42 is cooled and filtered to obtain a polypeptide concentrate.

[0055] S43 takes soybean lecithin and the mixed liquid in a ratio of 7:1, mixes and grinds.

[0056] S44 was added with 10 mL of PBS phosphate buffer with a concentration of 0.2 mol / L and a pH of 6.0, and the mixture was further ground evenly, and then transferred to an autoclave.

[0057] S45, under the conditions of shear rate of 3000r / min and temperature of 45℃, supercritical CO2 is introduced into the autoclave until the set pressure is reached, then ultrasound is turned on, and ultrasound and shearing are used together for 50min. After stopping heating, shearing and ultrasound in turn, CO2 is released.

[0058] S46 The particles on the inner wall of the autoclave were washed with PBS phosphate buffer solution, and then ultrasonicated and stirred for 40 minutes to obtain polypeptide liposomes.

[0059] S5: Hydroxypropyl methylcellulose phthalate and water are mixed in a volume ratio of 1:1, heated and ultrasonically stirred to obtain a solution, polypeptide liposomes are dispersed in the solution, mixed and loaded into a spraying device, and the size, speed and morphology of the piezoelectric nozzle droplets are controlled according to preset parameters to obtain a coated active polypeptide.

[0060] S6: mixing the active polypeptide with the fermented vinegar liquid, wherein the amount of the active polypeptide added accounts for 0.5% of the fermented vinegar liquid, to obtain a fermented product.

[0061] S7: After corn is cooked and gelatinized, α-amylase is added, liquefied at 90°C for 15 minutes, 0.5% of glucose amylase is added to α-amylase, saccharified at 60°C for 30 minutes to obtain corn sugar solution, and the sugar content of the fermented product is adjusted to 10 using the corn sugar solution, which is then packaged, sterilized and shipped out.

[0062] The above embodiments are merely preferred implementations of the present invention. Any simple modification, amendment and substitution of the above embodiments based on the technical essence of the present invention shall fall within the scope of the technical solution of the present invention.

Claims

1. A combined fermentation process of probiotics and functional foods, characterized in that: The following steps are involved: S1 pre-process the food raw materials to obtain the stock solution for standby use; After S2 brewer's yeast is activated, it is added to the original solution for fermentation to obtain fermented wine; S3: After activating acetic acid bacteria and compound probiotics, add them into the fermented wine to continue fermentation to obtain fermented vinegar; S4 takes a peptide obtained by enzymatic hydrolysis of the protein, and treats the peptide with supercritical CO2 to obtain a peptide liposome; S5 performs encapsulation treatment on the polypeptide liposome to obtain active polypeptide; S6: mixing the active polypeptide with the fermented vinegar liquid, wherein the amount of the active polypeptide added is 0.2% to 0.6% of the fermented vinegar liquid, to obtain a fermented product; S7 adjusts the sugar content of the fermented product, packages it, sterilizes it and ships it out.

2. The combined fermentation process of probiotics and functional foods according to claim 1, characterized in that: The method for obtaining the stock solution by pretreatment is specifically performed as follows: citrus fruits with clean and intact skin are selected, and after washing, disinfecting and drying, the citrus juice is squeezed, and then the citrus juice is filtered to retain the citrus juice, and the citrus juice is subjected to enzymatic debittering treatment to obtain the stock solution.

3. The combined fermentation process of probiotics and functional foods according to claim 2, characterized in that: Sterilize and dry at 60-80°C for 20-30 minutes, the rotation speed of the juice extraction process is 200-400 r / min, and the juice extraction time is 2-5 minutes; The citrus juice is debittered by using naringinase, and the amount of naringinase added is 0.01%-0.03% of the citrus juice, the enzymatic hydrolysis temperature is 40-50°C, and the enzymatic hydrolysis time is 60-80min.

4. The combined fermentation process of probiotics and functional foods according to claim 1, characterized in that: The method for obtaining alcohol fermentation liquid is specifically performed as follows: S21: Saccharomyces cerevisiae ATCC9763 was used as the strain, 1kg / 10t of Saccharomyces cerevisiae was added to warm water at 35°C, mixed and allowed to stand, stirred every 10 minutes at a stirring speed of 150 r / min, and transferred to medium A for activation culture at a temperature of 30°C after 20 minutes to obtain a Saccharomyces cerevisiae liquid; S22 adds brewer's yeast liquid to the original liquid, stirs and mixes it, and then places it in a sealed container with a pressure relief measure for fermentation until the alcohol content reaches 6%, thereby completing the fermentation and obtaining fermented wine.

5. The combined fermentation process of probiotics and functional foods according to claim 4, characterized in that: The amount of the brewer's yeast liquid added is 3% to 8% of the original liquid; a pressure sensor is installed in the sealed container, and an exhaust pipe is installed on the sealed tank; The exhaust pipe is provided with a solenoid valve, and an input end of the solenoid valve is electrically connected to an output end of the pressure sensor.

6. The combined fermentation process of probiotics and functional foods according to claim 1, characterized in that: The method for obtaining fermented vinegar liquid is specifically performed as follows: S31 Lactobacillus acidophilus, lactobacillus and bifidobacterium are mixed in a ratio of 0.2-0.6:0.1-0.5:0.5-1.5 to obtain a composite probiotic; S32: taking the composite probiotics and acetic acid bacteria in a ratio of 1:2 and placing them in culture medium B for aeration culture at a temperature of 30° C. to obtain acetic acid fermentation bacterial liquid; S33 adding the acetic acid fermentation bacterial liquid to the fermented wine liquid, stirring and mixing, and then placing in a sealed container for fermentation until the acetic acid content reaches 5%, and the fermentation is completed to obtain a fermented vinegar liquid; The amount of the acetic acid fermentation bacteria liquid added accounts for 2% to 10% of the fermented wine liquid.

7. The combined fermentation process of probiotics and functional foods according to claim 6, characterized in that: The culture medium B has the following components: 15% casein peptone, 30% glucose, 5% KH2PO4, 20% buffer, and 30% nutrient salt; The nutrient salt has the following components: 8 to 12 parts of complex amino acids, 2 to 4 parts of complex vitamins, and 4 to 7 parts of inorganic salts; glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 0.5 to 1:1 to 1.5:1:0.5 to 1.5 to obtain the complex amino acids; vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1 to 1.2:0.5 to 0.7:0.5 to 1 to obtain the complex vitamins.

8. The combined fermentation process of probiotics and functional foods according to claim 1, characterized in that: The method for obtaining polypeptide liposomes is specifically performed as follows: S41 Take protein powder made from protein, add water and heat to 40°C, then add protease for enzymolysis; S42 cooling and filtering to obtain a polypeptide concentrate; S43 takes soybean lecithin and the mixed liquid in a ratio of 7:1, mixes and grinds; S44 was added with 10 mL of PBS phosphate buffer with a concentration of 0.2 mol / L and a pH of 6.0, and the mixture was further ground and then transferred to an autoclave; S45: At a shear rate of 3000 r / min and a temperature of 45°C, supercritical CO2 was introduced into the autoclave until the set pressure was reached, and then ultrasound was turned on. Ultrasound and shearing were performed together for 50 minutes. After heating, shearing and ultrasound were stopped in sequence, CO2 was released. S46 The particles on the inner wall of the autoclave were washed with PBS phosphate buffer solution, and then ultrasonicated and stirred for 40 minutes to obtain polypeptide liposomes.

9. The combined fermentation process of probiotics and functional foods according to claim 8, characterized in that: The method for obtaining active polypeptides by embedding treatment is specifically performed as follows: enteric material and water are taken in a volume ratio of 1:1, heated and ultrasonically stirred to obtain a solution, polypeptide liposomes are dispersed in the solution, mixed and loaded into a spraying device, and the size, speed and morphology of the piezoelectric spray head droplets are controlled according to preset parameters to obtain the coated active polypeptide; The enteric material is any one of cellulose acetate phthalate, hydroxypropyl methylcellulose phthalate, polyvinyl phthalate and acrylic resin.

10. The combined fermentation process of probiotics and functional foods according to claim 1, characterized in that: The method for adjusting the sugar content of the fermentation product is specifically performed as follows: after corn is steamed and gelatinized, α-amylase is added, liquefaction is carried out at 90° C. for 15 minutes, 0.5% of glucose amylase is added to the α-amylase, saccharification is carried out at 60° C. for 30 minutes to obtain corn sugar solution, and the sugar content of the fermentation product is adjusted to 10 using the corn sugar solution.

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