Preparation method of fig compound fermented beverage with auxiliary blood sugar reducing effect

Abstract

The invention discloses a preparation method of a fig compound fermented beverage with an auxiliary blood sugar reducing effect, and belongs to the field of agricultural product processing. Fig, lotus leaf, dried orange peel and licorice are adopted as raw materials, and the fig-lotus leaf beverage is prepared through pulping, decoction, ultrasonic treatment, inoculation of composite strains for fermentation, filtration, blending, sterilization and filling. The scientific compatibility of the raw materials is beneficial to the synergistic interaction of functions of the product; fermentation of a composite strain composed of lactobacillus plantarum, candida mycoderma bacteria and bacillus subtilis effectively enhances the digestibility of the product, and improves the sensory indexes of the product, such as color, fragrance, taste, stability and the like. The product is excellent in taste, rich in fragrance and wide in consumer group, and has a remarkable blood sugar reducing effect, the inhibition rate of the product to alpha-amylase is 68.53%-77.02%, and the inhibition rate of the product to alpha-glucosidase is 80.32%-88.67%.

Description

Technical Field

[0001] The invention belongs to the field of agricultural product processing, and specifically relates to a method for preparing a fig composite fermented beverage with auxiliary blood sugar lowering effect. Background Art

[0002] Figs are also known as wooden buns, fairy fruit, eyesight-enhancing fruit, and milk fruit. They are perennial woody fruit trees of the genus Ficus in the Moraceae family. Figs are rich in vitamins and sugars, proteins, fats, crude fiber and other nutrients, especially active polysaccharides, flavonoids, polyphenols and other active ingredients. They have antibacterial and anti-inflammatory, anti-cancer, anti-aging, oxygen free radical scavenging, blood pressure lowering, blood lipid lowering, diabetes, insomnia treatment, improving human immunity, preventing colon cancer, constipation, diarrhea and other health benefits. They are also known as the "fruit of life" and "sacred fruit". They have extremely high nutritional value, economic value and development and application prospects. However, the current fig processing technology is mainly based on simple processing such as drying and candied, and the product has a high sugar content and low added value. In addition, the processing process has a great damage to the nutrition and active substances of figs, which seriously restricts the development of the fig industry. At present, with the changes in people's eating habits and the increasing attention to health, consumers' demand for low-sugar foods is increasing. Reducing the sugar content of figs through processing technology has become an important way to broaden the consumer group of fig-related products.

[0003] Tangerine peel has the effects of regulating qi and resolving phlegm, strengthening the spleen and stomach, relieving greasiness and digestion, and can relieve gastrointestinal discomfort and promote digestion. Lotus leaf is rich in flavonoids and multiple vitamins, and has the effects of clearing away heat and detoxifying, cooling blood and stopping bleeding, while licorice has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying, removing phlegm and relieving cough, relieving urgency and relieving pain, and harmonizing various medicines. The present invention uses fig as the main raw material, composite lotus leaf, tangerine peel, licorice and other ingredients, and prepares a fig composite fermented beverage with auxiliary hypoglycemic effect through composite strain precision fermentation technology, which is a major improvement on the existing fig processing technology. The prepared target product has a low sugar content, has the effects of moistening the lungs and relieving cough, appetizing and promoting fluid, protecting the intestines, and assisting in hypoglycemic effect. Compared with unfermented products, the aroma is strong, the product sugar content is reduced, and the consumer population is wider; compared with a single fig fermented product, the hypoglycemic effect of the product is significantly improved. It can not only meet people's consumer demand for fig health products, but also extend the fig industry chain, enrich market products, and is simple to operate, economical and practical, and its market prospects are extremely broad.

[0004] Through searching, no published patents or journal documents related to the present invention application have been found. Summary of the invention

[0005] The purpose of the present invention is to address the deficiencies in the prior art and provide a method for preparing a fig composite fermented beverage with auxiliary blood sugar lowering effect and a product thereof. The method is beneficial to reducing the sugar content of figs and making fig health products reach a wider consumer group; it can also significantly improve the taste and aroma of the fig composite fermented beverage, retain the nutrients and functional substances in the raw materials to the maximum extent, and improve the blood sugar lowering effect of the product.

[0006] To achieve the above object, the technical solution of the present invention is as follows:

[0007] A method for preparing a fig composite fermented beverage with auxiliary blood sugar lowering effect comprises the following steps:

[0008] (1) After cleaning the figs, beat them to obtain fig pulp: dry lotus leaves, tangerine peels, and licorice slices are mixed in a certain mass ratio, crushed, and the crushed material is mixed with purified water in a mass volume ratio of 1:2-4, and boiled at 90-95° C. for 20-30 minutes to obtain a decoction;

[0009] (2) mixing the fig pulp obtained in step (1) with the decoction liquid, placing the mixture in an ultrasonic device for ultrasonic treatment, and obtaining an ultrasonically treated material;

[0010] (3) placing the ultrasonically treated material obtained in step (2) into a fermentation tank, adding a composite bacterial strain accounting for 0.02% to 0.05% of the mass of the ultrasonically treated material into the fermentation tank, and fermenting at 25 to 30° C. for 0.5 to 2 days to obtain a fermentation slurry;

[0011] (4) filtering the fermentation slurry obtained in step (3) and removing the filter residue to obtain a composite fermentation juice;

[0012] (5) adding xylitol, vitamin C, and a composite stabilizer to the composite fermented juice obtained in step (4) and stirring until completely dissolved to obtain a prepared juice;

[0013] (6) The prepared juice obtained in step (5) is heated to 65-75° C., homogenized twice by a high-pressure homogenizer, and then filled and sterilized to obtain a fig composite fermented beverage.

[0014] As an improvement of the present invention, in step (1), the mass ratio of fig, lotus leaf, tangerine peel and licorice slices is 50-75:2-5:2-5:1-5.

[0015] As an improvement of the present invention, in step (2), the ultrasonic treatment conditions are: ultrasonic power is 350-500W, ultrasonic time is 15-25min, and temperature is 45-60°C.

[0016] As an improvement of the present invention, in step (3), the composite bacteria is composed of freeze-dried powder of Lactobacillus plantarum, Candida species, and Bacillus subtilis in a mass ratio of 5-8:2-3:0.8-1.2.

[0017] As an improvement of the present invention, in step (5), the amount of xylitol added is 20-35 g / L, the amount of vitamin C added is 2.5-4 g / L, and the amount of the composite stabilizer added is 0.8-1.5 g / L.

[0018] As an improvement of the present invention, in step (5), the composite stabilizer is composed of the following components in mass percentage: 18% to 25% gellan gum, 56% to 68% xanthan gum, and 8% to 12% pectin.

[0019] As an improvement of the present invention, in step (6), the sterilization condition is 85-90° C. for 25-30 min.

[0020] As an improvement of the present invention, the product of the present invention has a significant blood sugar lowering effect, and its inhibition rate on alpha-amylase is 68.53% to 77.02%, and its inhibition rate on alpha-glucosidase is 80.32% to 88.67%.

[0021] When determining the fermentation strain in step (3), 5 treatment groups were set up, and Lactobacillus plantarum, Lactobacillus plantarum + Candida, Lactobacillus plantarum + Bacillus subtilis, Lactobacillus plantarum + Candida + Bacillus subtilis were used as fermentation strains to prepare fig composite fermented beverages. The sensory score was used as an indicator and the unfermented beverage was used as a control to evaluate the effects of fermentation with different strains on the color, aroma, taste, and state of the fig composite fermented beverage. The sensory scoring criteria are shown in Table 1, and the scoring results are shown in Table 1. Figure 1 .

[0022] Depend on Figure 1 It can be seen that compared with before fermentation, the sensory score of the fig compound fermented beverage is significantly improved, and the sensory score of the product fermented by the composite bacteria is higher than that of the single Lactobacillus plantarum fermented product. The fig compound fermented beverage prepared by the composite fermentation of Lactobacillus plantarum + Candida albicans + Bacillus subtilis has a pleasant aroma, excellent taste, good stability, and the highest sensory score of 95.43±5.47.

[0023] It can be seen that the preparation of fig composite fermented beverage by fermentation with a composite strain composed of Lactobacillus plantarum, Candida albicans and Bacillus subtilis has significant advantages.

[0024] The composite fermented fig beverage with blood sugar lowering effect prepared by the technology of the present invention solves the defects of traditional fig products such as poor flavor, low nutritional and health effect, and unsuitability for drinking by people with high sugar content. The beverage has beautiful color, soft taste, and rich aroma, and has significant blood sugar lowering effect. The product has a wide target audience and great commercial development value.

[0025] Table 1 Sensory scoring standard for fig compound fermented beverage

[0026]

[0027] Compared with the prior art, the advantages of the present invention are as follows:

[0028] 1) Figs are used as the main raw material, and lotus leaves, tangerine peels, licorice tablets and other medicinal and edible raw materials are used to prepare fig composite fermented beverages. Compared with single raw materials, the synergistic effect of bioactive substances such as flavonoids and polysaccharides in the figs, lotus leaves, tangerine peels and licorice tablets significantly enhances the cough and lung moistening, intestinal protection, blood sugar lowering and other effects of the product. The inhibition rate of α-amylase is 68.53% to 77.02%, and the inhibition rate of α-glucosidase is as high as 80.32% to 88.67%.

[0029] 2) The Candida species in the composite bacteria can release functional enzymes such as lipase and glycosidase during the fermentation process, so that the sugar, fat and protein in the matrix can be degraded to produce various aromatic esters through glycolysis, methoxylation, esterification and other pathways, thereby reducing the sugar content of figs and improving the quality and flavor of fig composite fermented beverages; while Bacillus subtilis can degrade the protein in figs into peptides and amino acids by producing proteases, which can not only enhance the digestibility and absorption rate of the product, but also prevent the product from stratification during storage, thereby improving the stability of the product.

[0030] 3) The use of composite bacteria for precise fermentation avoids the disadvantages of low raw material utilization, low amino acid content, insufficient aroma, single taste, and easy precipitation caused by single lactic acid bacteria fermentation. The product not only retains the nutrients and functional substances in the raw materials to the maximum extent, but also increases the metabolites of beneficial microorganisms. The product is easier to digest and absorb, and the nutritional and health functions, color, aroma, and taste are greatly improved. The product is suitable for a wider audience. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The effect of different fermentation strains on the sensory score of fig compound fermented beverage.

[0032] Figure 2 The inhibitory ability of fig compound fermented beverage on the activity of α-amylase and α-glucosidase.

[0033] Figure 3The inhibitory ability of different concentrations of acarbose on the activities of α-amylase and α-glucosidase. DETAILED DESCRIPTION

[0034] In order to deepen the knowledge and understanding of the present invention, the present invention is further described below in conjunction with the examples. It should be noted that the present examples are descriptive, not restrictive, and the protection scope of the present invention cannot be limited by this. Unless otherwise specified, all detection techniques and methods in the following examples are conventional methods; the test materials used in the following examples are all conventional chemical reagents and biochemical reagents.

[0035] Example 1

[0036] A method for preparing a fig composite fermented beverage comprises the following steps:

[0037] (1) 500 kg of figs were cleaned and pulped, and the fig pulp was set aside; 20 kg of lotus leaves, 20 kg of tangerine peel, and 10 kg of licorice slices were weighed, mixed evenly, crushed, and mixed with purified water in a mass-to-volume ratio of 1:2, and boiled at 95° C. for 30 min to obtain a decoction.

[0038] (2) Mix the fig pulp and decoction, place in an ultrasonic tank, and perform ultrasonic treatment for 15 min at 350 W and 50 °C.

[0039] (3) The ultrasonic treated material was placed in a fermentation tank, and 110 g (0.02%) of composite bacterial strain freeze-dried powder was added to the fermentation tank, and fermented at 30° C. for 1 day. The composite bacterial strain was composed of plant lactic acid bacteria (purchased from Danmark, Hansen Co., Ltd., the same as in the following examples), Candida (purchased from Danmark, Hansen Co., Ltd., the same as in the following examples), and Bacillus subtilis (purchased from China Industrial Microbiological Strain Collection Management Center, the same as in the following examples) in a mass ratio of 5:2:1.

[0040] (4) filtering the fermented slurry and removing the filter residue to obtain a composite fermented juice;

[0041] (5) Xylitol 20 g / L, vitamin C 2.5 g / L, gellan gum (Zibo Zhongxuan Biochemical Co., Ltd., the same in the following examples) 0.18 g / L, xanthan gum (Zibo Zhongxuan Biochemical Co., Ltd., the same in the following examples) 0.56 g / L, and pectin (Zhengzhou Gaoyan Biotechnology Co., Ltd., the same in the following examples) 0.08 g / L were added to the composite fermented juice, mixed, and stirred until completely dissolved.

[0042] (6) The prepared composite fermented juice is heated to 70°C and homogenized twice by a high pressure homogenizer, and then filled and sterilized in an autoclave at 90°C for 25 minutes to obtain a fig composite fermented beverage.

[0043] Example 2

[0044] A method for preparing a fig composite fermented beverage comprises the following steps:

[0045] (1) 750 kg of figs were cleaned and pulped, and the fig pulp was set aside; 50 kg of lotus leaves, 50 kg of tangerine peel, and 50 kg of licorice slices were weighed, mixed evenly, crushed, and mixed with purified water in a mass-to-volume ratio of 1:4, and boiled at 95° C. for 30 min to obtain a decoction.

[0046] (2) Mix the fig pulp and decoction, place in an ultrasonic tank, and perform ultrasonic treatment for 20 min at 450 W and 60°C.

[0047] (3) The ultrasonic treated material was placed in a fermentation tank, and 360 g (0.04%) of composite bacterial strain freeze-dried powder was added to the fermentation tank, and fermented at 28° C. for 2 days. The composite bacterial strain was composed of plant lactic acid bacteria (purchased from Danmark, Hansen Co., Ltd., the same as in the following examples), Candida (purchased from Danmark, Hansen Co., Ltd., the same as in the following examples), and Bacillus subtilis (purchased from China Industrial Microbiological Strain Collection Management Center, the same as in the following examples) in a mass ratio of 8:2:0.8.

[0048] (4) filtering the fermented slurry and removing the filter residue to obtain a composite fermented juice;

[0049] (5) Xylitol 30 g / L, vitamin C 4 g / L, gellan gum (Zibo Zhongxuan Biochemical Co., Ltd., the same in the following examples) 0.2 g / L, xanthan gum (Zibo Zhongxuan Biochemical Co., Ltd., the same in the following examples) 0.68 g / L, and pectin (Zhengzhou Gaoyan Biotechnology Co., Ltd., the same in the following examples) 0.12 g / L were added to the composite fermented juice, mixed, and stirred until completely dissolved.

[0050] (6) The prepared composite fermented juice is heated to 65°C and homogenized twice by a high pressure homogenizer, and then filled and sterilized in an autoclave at 85°C for 30 minutes to obtain a fig composite fermented beverage.

[0051] Example 3

[0052] A method for preparing a fig composite fermented beverage comprises the following steps:

[0053] (1) 700 kg of figs were cleaned and pulped, and the fig pulp was set aside; 50 kg of lotus leaves, 50 kg of tangerine peel, and 20 kg of licorice slices were weighed, mixed evenly, crushed, and mixed with purified water in a mass volume ratio of 1:2.5, and boiled at 90° C. for 30 minutes to obtain a decoction.

[0054] (2) Mix the fig pulp and decoction, place in an ultrasonic tank, and perform ultrasonic treatment for 15 min at 500 W and 50°C.

[0055] (3) The ultrasonic treated material was placed in a fermentation tank, and 410 g (0.05%) of composite bacterial strain freeze-dried powder was added to the fermentation tank, and fermented at 30° C. for 0.5 days. The composite bacterial strain was composed of plant lactic acid bacteria (purchased from Danmark, Hansen Co., Ltd., the same as in the following examples), Candida (purchased from Danmark, Hansen Co., Ltd., the same as in the following examples), and Bacillus subtilis (purchased from China Industrial Microbiological Strain Collection Management Center, the same as in the following examples) in a mass ratio of 6:2:1.

[0056] (4) filtering the fermented slurry and removing the filter residue to obtain a composite fermented juice;

[0057] (5) Xylitol 25 g / L, vitamin C 3 g / L, gellan gum (Zibo Zhongxuan Biochemical Co., Ltd., the same in the following examples) 0.25 g / L, xanthan gum (Zibo Zhongxuan Biochemical Co., Ltd., the same in the following examples) 0.6 g / L, and pectin (Zhengzhou Gaoyan Biotechnology Co., Ltd., the same in the following examples) 0.1 g / L were added to the composite fermented juice, mixed, and stirred until completely dissolved.

[0058] (6) The prepared composite fermented juice is heated to 75°C and homogenized twice by a high-pressure homogenizer, and then filled and sterilized in an autoclave at 85°C for 30 minutes to obtain a fig composite fermented beverage.

[0059] Example 4

[0060] Evaluation of the auxiliary hypoglycemic effect of fig compound fermented beverage

[0061] (1) Inhibitory effect of fig compound fermented beverage on α-amylase

[0062] Take 0.25 mL of the composite fermented fig beverage prepared in Examples 1 to 3, mix with 0.25 mL of α-amylase solution (1 mg / mL), react at 37°C for 10 min to allow the amylase in the mixture to have enough time to react with the starch, add 0.25 mL of 1.5% soluble starch solution and culture at 37°C for 10 min, add 1 mL of DNS solution, react in a boiling water bath for 5 min, then cool, and measure the absorbance at OD504 nm. Use an equal volume of PBS solution as a blank control, and use different concentrations of acarbose as a positive control. Perform 3 parallel tests for each sample and take the average value. Calculate the α-amylase inhibition rate R according to the following formula.

[0063] R=(1-(AB) / (CD))×100%

[0064] Note: Sample group (A) contains sample and α-amylase, sample blank group (B) contains sample and no α-amylase, control group (C) contains no sample and α-amylase solution, blank group (D) contains no sample and α-amylase solution. According to the formula, calculate the inhibition rate of lactic acid bacteria on α-amylase.

[0065] According to the test results Figure 2 It can be seen that the inhibition rates of the composite fermented fig beverages prepared in Example 1, Example 2 and Example 3 on α-amylase are 72.34%, 68.53% and 76.56%, respectively.

[0066] (2) Inhibitory effect of fig compound fermented beverage on α-glucosidase

[0067] Take 50 μl of the composite fermented fig beverage prepared in Examples 1 to 3, mix with 50 μl of PNPG solution (1.5 mmol / L), react at 37°C for 10 min, then add 60 μl of 0.2 U / mL α-glucosidase solution, react at 37°C for 30 min, and add 50 μl of Na2CO3 solution (0.2 mol / L) to terminate the reaction. The absorbance at 405 nm was measured with an ELISA instrument, and the α-glucosidase activity inhibition rate was calculated according to the following formula.

[0068] R=(1-(AB) / (CD))×100%

[0069] Note: Sample group (A) contains sample and α-glucosidase, sample blank group (B) contains sample and no α-glucosidase, control group (C) contains no sample and α-glucosidase solution, blank group (D) contains no sample and α-glucosidase solution.

[0070] According to the test results Figure 2 It can be seen that the inhibition rates of the composite fermented fig beverages prepared in Example 1, Example 2 and Example 3 on α-glucosidase are 88.67%, 80.32% and 82.12%, respectively.

[0071] Studies have found that increasing the inhibitory activity of α-amylase and α-glucosidase can effectively control blood sugar. Acarbose, as a conventional hypoglycemic drug, has significant α-amylase and α-glucosidase inhibitory ability. This example uses acarbose as a control to detect the inhibitory activity of drugs of different concentrations on α-amylase and α-glucosidase. The results are shown in Figure 3 .Depend on Figure 3It can be seen that the inhibition rate of the fig composite fermented beverage prepared by the present invention on α-glucosidase is not significantly different from the inhibition rate of 0.1-0.3 mg / mL acarbose (80.23%-90.23%) on α-glucosidase, and the inhibition rate on α-amylase is not significantly different from the inhibition rate of 0.3-0.5 mg / mL acarbose on α-glucosidase.

[0072] In summary, the fig composite fermented beverage of the present invention can inhibit the decomposition of carbohydrates to form glucose by inhibiting the activity of α-glucosidase and α-amylase, thereby inhibiting the increase of blood sugar, and has a significant blood sugar lowering effect. The product has good stability, excellent taste and flavor, a wide audience, and obvious advantages.

Claims

1. A method for preparing a composite fermented fig beverage having an auxiliary blood sugar lowering effect, characterized in that: The steps include: (1) After cleaning the figs, the figs are beaten to obtain fig pulp; dried lotus leaves, tangerine peels, and licorice slices are mixed in a certain mass ratio, crushed, and the crushed material is mixed with purified water in a mass volume ratio of 1:2 to 4, and boiled at 90 to 95° C. for 20 to 30 minutes to obtain a decoction; (2) mixing the fig pulp and the decoction liquid, placing the mixture in an ultrasonic device for ultrasonic treatment, and obtaining an ultrasonically treated material; (3) placing the ultrasonically treated material obtained in step (2) into a fermentation tank, adding a composite bacterial strain accounting for 0.02% to 0.05% of the mass of the ultrasonically treated material into the fermentation tank, and fermenting at 25 to 30° C. for 1 to 2 days to obtain a fermentation slurry; (4) filtering the fermentation slurry obtained in step (3) and removing the filter residue to obtain a composite fermentation juice; (5) adding xylitol, vitamin C, and a composite stabilizer to the composite fermented juice obtained in step (4) and stirring until completely dissolved to obtain a prepared juice; (6) The prepared juice obtained in step (5) is heated to 65-75° C., homogenized twice by a high-pressure homogenizer, and then filled and sterilized to obtain a fig composite fermented beverage.

2. The method for preparing a composite fermented fig beverage having an auxiliary blood sugar lowering effect according to claim 1, characterized in that: In step (1), the mass ratio of fig, lotus leaf, tangerine peel and liquorice slices is 50-75:2-5:2-5:1-5.

3. The method for preparing the composite fermented fig beverage having the auxiliary blood sugar lowering effect according to claim 1, characterized in that: In step (2), the ultrasonic treatment conditions are: ultrasonic power of 350-500W, ultrasonic time of 15-25min, and temperature of 45-60°C.

4. The method for preparing the composite fermented fig beverage having the auxiliary blood sugar lowering effect according to claim 1, characterized in that: In step (3), the composite bacteria is composed of freeze-dried powder of Lactobacillus plantarum, Candida species, and Bacillus subtilis in a mass ratio of 5-8:2-3:0.8-1.

2.

5. The method for preparing the composite fermented fig beverage having the auxiliary blood sugar lowering effect according to claim 1, characterized in that: In step (5), the amount of xylitol added is 20-35 g / L, the amount of vitamin C added is 2.5-4 g / L, and the amount of the composite stabilizer added is 0.8-1.5 g / L.

6. The method for preparing the composite fermented fig beverage having the auxiliary blood sugar lowering effect according to claim 1, characterized in that: In step (5), the composite stabilizer is composed of the following components in percentage by mass: 18% to 25% of gellan gum, 56% to 68% of xanthan gum, and 8% to 12% of pectin.

7. The method for preparing the composite fermented fig beverage with auxiliary blood sugar lowering effect according to claim 1, characterized in that: In step (6), the sterilization condition is 85-90° C. for 25-30 min.

8. The composite fermented fig beverage with auxiliary blood sugar lowering effect according to claims 1 to 7, characterized in that: The fig composite fermented beverage has the effect of assisting in lowering blood sugar, and the inhibition rate of the beverage on alpha-amylase is 68.53% to 77.02%, and the inhibition rate of the beverage on alpha-glucosidase is 80.32% to 88.67%.

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