Deep processing method for improving activity of Chinese yam and application of deep processing method

Abstract

The invention relates to the technical field of agricultural product deep processing, in particular to a deep processing method for improving Chinese yam activity. Comprising the steps of Chinese yam crushing, Chinese yam puffing treatment and Chinese yam fermentation treatment. Wherein strains adopted in the Chinese yam fermentation treatment are lactobacillus plantarum CCFM1137 and bifidobacterium animalis B420; the production process is simple, the comprehensive utilization degree of the Chinese yam is high, and the raw material cost is low; according to the present invention, after the puffing treatment and the specific probiotic fermentation, the determination on the activity of the product finds that compared with the puffed Chinese yam or fermented Chinese yam product, the anti-inflammatory and anti-oxidation activity is significantly improved, and the low dose and the high effect are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a deep processing method for improving the activity of yam. Background Art

[0002] Chinese yam is a traditional Chinese food that is both a medicine and food. It contains a variety of functional active ingredients such as polysaccharides, polyphenols, and saponins. It has traditionally been known to strengthen the spleen and qi, nourish the stomach and benefit the kidneys. Modern scientific research has found that yam polysaccharides, the main chemical component in yam, have a variety of health benefits such as immune regulation and lowering blood sugar.

[0003] The use of yam as a health food with health benefits generally requires the separation and purification of the effective ingredients in the yam, such as CN202411089464.4 "Extraction method of yam protein and its application in improving intestinal immune damage", which discloses a method for extracting yam protein and its application in improving intestinal immune damage. However, the protein content in yam is not high (6.0-8.0%) and the extraction method is complicated, resulting in high product costs. In addition, some preparation methods of health products with yam as the main raw material will use probiotic fermentation, such as CN201510218925.8 "A probiotic fermented yam and its preparation method", which discloses the ingredient composition and processing parameters of a probiotic fermented yam, which significantly improves the taste and nutritional value of yam, but its specific health effects on human body are unclear, and the nutritional value brought by fermentation is limited to lactic acid and extracellular polysaccharide products brought by probiotic fermentation, and the functional changes of yam after fermentation are also unknown. Patent CN201510025563.0 "A fermented yam product and its preparation method" discloses a method for making a yam product have significantly improved immune regulation and antioxidant functions through probiotic fermentation. However, it requires three fermentations and the addition of enzymatic fruit and vegetable liquid of specific fruits and vegetables treated with pectinase. The overall production process is very complicated, with too many ingredients and high costs.

[0004] In summary, the existing technologies for using yam to make health-promoting products all have certain shortcomings. Summary of the invention

[0005] In view of the deficiencies in the prior art, one of the purposes of the present invention is to provide a deep processing method for improving the activity of yam; a second purpose of the present invention is to provide a deep processing method for improving the activity of yam and its use in anti-inflammatory and antioxidant products.

[0006] One of the purposes of the present invention is achieved through the following technical solutions:

[0007] A deep processing method for improving the activity of yam, comprising:

[0008] The steps of yam crushing, yam puffing and yam fermentation are as follows;

[0009] The bacteria used in the fermentation process of yam are Lactobacillus plantarum and Bifidobacterium animalis.

[0010] Preferably, the yam crushing comprises: peeling and slicing the yam and drying it at ≤50°C to a moisture content of ≤10wt%; and crushing it to 80 meshes to obtain yam powder.

[0011] Preferably, the slice thickness is 0.2-0.5 cm, which is conducive to drying and crushing.

[0012] Preferably, the drying is carried out using a heat pump dryer, which is conducive to controlling the drying temperature and drying efficiency.

[0013] Preferably, the yam puffing process comprises: feeding yam powder into an extrusion puffing machine at a rotation speed of 300-500 rpm and an extrusion temperature of 130-150° C. to obtain puffed yam particles, and crushing the particles to 80 mesh to obtain puffed yam powder.

[0014] Preferably, the yam fermentation process comprises: mixing puffed yam powder with purified water at a mass ratio of 1:10-12 to obtain yam paste, and then heating to 90°C for sterilization for 30 minutes; inoculating Lactobacillus plantarum CCFM1137 and Bifidobacterium animalis B420 at 10% each in a sterile environment; 6 CFU / g; the fermentation temperature is controlled at 30-35°C, and the fermentation is terminated when the pH of the fermentation liquid drops to 3.5. The fermentation liquid is sterilized at 120°C for 30 minutes and then discharged to obtain a puffed yam fermentation liquid with high activity.

[0015] The second object of the present invention is achieved by the following technical solutions:

[0016] The highly active puffed yam fermented liquid is used to prepare foods with anti-inflammatory and antioxidant effects.

[0017] The highly active puffed yam fermentation liquid is used to prepare medicines with anti-inflammatory and antioxidant effects.

[0018] The highly active puffed yam fermented liquid is used to prepare skin care products with anti-inflammatory and antioxidant effects.

[0019] The highly active puffed yam fermented liquid is used to prepare cosmetics with anti-inflammatory and antioxidant effects.

[0020] The beneficial effects of the present invention are: 1. The production process of the present invention is simple, the comprehensive utilization rate of yam is high, and the raw material cost is low; 2. After the puffing treatment of the present invention and fermentation with specific probiotics, the activity of the product is measured and it is found that compared with puffed yam or fermented yam products, the anti-inflammatory and antioxidant activity is significantly improved, achieving low-dose and high-effect. DETAILED DESCRIPTION

[0021] The present invention is described below by examples. It is necessary to point out that the following specific examples are only used to further illustrate the present invention and do not represent a limitation on the scope of protection of the present invention. Others' non-essential modifications and adjustments made according to the present invention still belong to the scope of protection of the present invention. Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available materials and can be purchased through commercial channels. In the embodiments and control examples, the probiotic strain animal bifidobacterium B420 was purchased from IFF Howaru, and plant lactobacillus CCFM1137, Lactobacillus reuteri CCFM8631, and adolescent bifidobacterium CCFM8630 were purchased from Jiangsu Weikang Biological Company.

[0022] Example 1

[0023] (1) Weigh 20kg of Chinese yam. (2) Wash the Chinese yam, scrape off the skin, cut into 0.2-0.5cm thick slices, set the temperature to 50℃ in a heat pump dryer, and dry until the water content is 9.8wt%. (3) Use a grinder to grind the dried Chinese yam slices into 80-mesh Chinese yam powder. (4) Send the Chinese yam powder into an extrusion puffing machine (all embodiments and comparative examples use SLG32 experimental twin-screw extrusion puffing machine with a power of 5.5kW and an output of 10-15kg / h), set the speed to 500rpm, and set the extrusion temperature to 130℃ to process the Chinese yam powder into puffed Chinese yam particles, and then grind the particles to 80 mesh to obtain puffed Chinese yam powder. (5) Take 1kg of puffed Chinese yam powder, add 10kg of purified water, mix and stir until completely dispersed, and then seal and heat to 90℃ for insulation and sterilization for 30 minutes. (6) After cooling to room temperature, inoculate 10 mL of each of Lactobacillus plantarum CCFM1137 and Bifidobacterium animalis B420 in a sterile environment. 6 CFU / g (weight of feed liquid), anaerobic fermentation. The fermentation temperature was set at 30°C, pH was regularly tested, and the fermentation was terminated when the pH of the fermentation liquid dropped to 3.5, and then the fermentation liquid was heated to 120°C for sterilization for 30 minutes to obtain puffed yam fermentation liquid.

[0024] Example 2

[0025] (1) Weigh 20kg of yam. (2) Wash the yam, scrape off the skin, cut into 0.2-0.5cm thick slices, set the temperature to 40℃ in a heat pump dryer, and dry until the moisture content is 8.0wt%. (3) Grind the dried yam slices into 80-mesh yam powder. (4) Send the yam powder into an extrusion puffing machine, set the speed to 300rpm, and set the extrusion temperature to 150℃ to process the yam powder into puffed yam particles, and crush the particles to 80 mesh to obtain puffed yam powder. (5) Take 1kg of puffed yam powder, add 12kg of purified water, mix and stir to disperse to obtain yam slurry, then seal and heat to 90℃ for insulation and sterilization for 30 minutes. (6) After the yam slurry is cooled to room temperature, inoculate 10 each of Lactobacillus plantarum CCFM1137 and Bifidobacterium animalis B420 in a sterile environment. 6 CFU / g (weight of feed liquid), anaerobic fermentation. The fermentation temperature was set at 35°C, pH was regularly tested, and the fermentation was terminated when the pH of the fermentation liquid dropped to 3.5, and then the fermentation liquid was heated to 120°C for sterilization for 30 minutes to obtain puffed yam fermentation liquid.

[0026] Example 3

[0027] (1) Weigh 20kg of yam. (2) Wash the yam, scrape off the skin, cut into 0.2-0.5cm thick slices, set the temperature to 45℃ in a heat pump dryer, and dry until the moisture content is 9.0wt%. (3) Grind the dried yam slices into 80-mesh yam powder. (4) Send the yam powder into an extrusion puffing machine, set the speed to 400rpm, and set the extrusion temperature to 140℃, so that the yam powder is processed into puffed yam particles, and the particles are crushed to 80 mesh to obtain puffed yam powder. (5) Take 1kg of puffed yam powder, add 11kg of purified water, mix and stir to disperse into yam slurry, and then heat to 90℃ for sterilization for 30 minutes. (6) After cooling to room temperature, inoculate 10 each of Lactobacillus plantarum CCFM1137 and Bifidobacterium animalis B420 in a sterile environment. 6 CFU / g (weight of feed liquid). The fermentation temperature was set at 33°C, anaerobic fermentation was performed, and the fermentation was terminated when the pH of the fermentation liquid dropped to 3.5, and then the fermentation liquid was heated to 120°C for sterilization for 30 minutes to obtain puffed yam fermentation liquid.

[0028] Comparative Example 1

[0029] (1) Weigh 20kg of yam. (2) Wash the yam, scrape off the skin, cut into 0.2-0.5cm thick slices, set the temperature to 50℃ in a heat pump dryer, and dry until the moisture content is 10wt%. (3) Grind the dried yam slices into 80 mesh powder. (4) Send the yam powder into an extrusion puffing machine, set the speed to 500rpm, and set the extrusion temperature to 140℃, so that the yam powder is processed into puffed yam particles, and the particles are crushed to 80 mesh to obtain puffed yam powder. (5) Take 1kg of puffed yam powder, add 10kg of purified water, mix and stir to disperse into yam slurry, and then heat to 90℃ for sterilization for 30 minutes. (6) After cooling to room temperature, inoculate 10 each of Lactobacillus reuteri CCFM8631 and Bifidobacterium animalis B420 in a sterile environment. 6 CFU / g. Anaerobic fermentation, the fermentation temperature was set at 30°C, the fermentation was terminated when the pH of the fermentation liquid dropped to 3.5, and then the fermentation liquid was heated to 120°C for sterilization for 30 minutes to obtain the puffed yam fermentation liquid.

[0030] Comparative Example 2

[0031] (1) Weigh 20kg of yam. (2) Wash the yam, scrape off the skin, cut into 0.2-0.5cm thick slices, and dry in a heat pump dryer until the moisture content is 9wt% (temperature set to 50℃). (3) Grind the dried yam slices into 80-mesh yam powder. (4) Send the yam powder into an extrusion puffing machine, set the speed to 500rpm, and set the extrusion temperature to 140℃. Process the yam powder into puffed yam particles, and crush the particles to 80 mesh to obtain puffed yam powder. (5) Take 1kg of puffed yam powder, add 10kg of purified water, mix and stir to disperse into yam slurry, and then heat to 90℃ for sterilization for 30 minutes. (6) After cooling to room temperature, inoculate 10 each of Bifidobacterium adolescentis CCFM8630 and Lactobacillus plantarum CCFM1137 in a sterile environment. 6 The fermentation temperature was set at 30°C, and the fermentation was terminated when the pH of the fermentation liquid dropped to 3.5, and then the fermentation liquid was heated to 120°C for sterilization for 30 minutes to obtain the puffed yam fermentation liquid.

[0032] Comparative Example 3

[0033] (1) Weigh 20kg of Chinese yam. (2) Wash the above-mentioned Chinese yam, scrape off the skin, cut into 0.2-0.5cm thick slices, and dry them in a heat pump dryer set at 50℃ until the moisture content is 9wt%. (3) Grind the dried yam slices into 80-mesh yam powder. (4) Send the yam powder into an extrusion puffing machine, set the speed to 500rpm, and the temperature to 130℃, process the yam powder into puffed yam particles, and crush the particles to 80 mesh to obtain puffed yam powder. (5) Take 1kg of puffed yam powder, add 10kg of purified water, mix and stir to disperse, then heat at 90℃ for 120 minutes, cool and centrifuge to obtain the clear night, and obtain the puffed yam powder extract.

[0034] Comparative Example 4

[0035] (1) Weigh 20 kg of Chinese yam. (2) Wash the Chinese yam, scrape off the skin, cut into 0.2-0.5 cm thick slices, and dry in a heat pump dryer set at 50°C until the moisture content is 9 wt%. (3) Grind the dried Chinese yam slices into 80 mesh Chinese yam powder. (3) Take 1 kg of Chinese yam powder, add 10 kg of purified water, stir and disperse, heat to 90°C and keep warm for 30 minutes, cool and inoculate 10 each of Lactobacillus plantarum CCFM1137 and Bifidobacterium animalis B420 in a sterile environment. 6 CFU / g. Anaerobic fermentation, the fermentation temperature was set at 30°C, and the fermentation was terminated when the pH of the fermentation liquid dropped to 3.5 to obtain the yam fermentation liquid.

[0036] Verification of product anti-inflammatory and antioxidant activity

[0037] 1. Sample processing: The yam liquid obtained in Examples 1-3 and Comparative Examples 1-4 was centrifuged to obtain the supernatant, and then filtered through a filter membrane with a pore size of 0.22 μm to obtain samples 1-7, named S1, S2, S3, D1, D2, D3 and D4, corresponding to Examples 1-3 and Comparative Examples 1-4.

[0038] 2. Experimental cells: Human colorectal adenocarcinoma cells (Caco-2 cells), cultured in a dedicated culture medium at 37°C and 5% CO 2 The cells were cultured in a saturated humidity incubator and fresh DEME complete medium was replaced every two days.

[0039] 3. Cytotoxicity test: Take the logarithmic growth phase cells with good growth status and digest and dilute to 5×10 4 / mL, except for the blank group, 100 μL of each was inoculated into a 96-well culture plate, with 5×10 cells per well. 3A control group, a blank group and 7 experimental groups were set up. Complete culture medium was added to the control group and the blank group. In addition to the complete culture medium, the experimental group added the above 7 treated samples. Five concentration gradients of 100 / 300 / 500 / 700 / 900 μg / mL were set for each sample, with 3 replicates in each group. After culturing in a cell culture incubator for 24 hours, the medium was changed, and then 10 μL CCK-8 reagent was added to each well and incubated for 2 hours, and then the absorbance of each well at 450 nm was measured on an ELISA instrument. The value of the control group was taken as 100% (i.e., no cytotoxicity), and the cell survival rate of each group was calculated. The group with a survival rate of 100% was used as the sample reaction concentration for subsequent cell experiments. The experimental results showed that there was no cytotoxicity at concentrations of 700 μg / mL and below. Therefore, 600 μg / mL was set as the test concentration for anti-inflammatory and antioxidant activity of each sample.

[0040] 4. Activity test experimental grouping and method: Caco-2 cells were cultured to 90% confluence and digested and subcultured. After digestion, they were inoculated into 96-well plates with 4×10 cells per well. 4 9 groups were set up, namely blank control group, model group, S1 group, S2 group, S3 group, D1 group, D2 group, D3 group, and D4 group, with 3 replicates in each group. The cells were cultured in an incubator for 24 hours and the medium was changed. Except for the blank control group, the model group and each experimental group were added with lipopolysaccharide (1ng / mL) and cultured for 3h. Then, except for the blank control group and the model group, the corresponding test samples of each experimental group were added to a concentration of 600μg / mL. The culture was continued for 24 hours, and the supernatant of the culture medium of each well was taken. The concentration of inflammatory indicator cytokines TNF-α, IFN-γ, and IL-8 was detected by ELISA kit. Then the cells were digested, washed with PBS, and centrifuged to collect the cells. PBS was added to break the cells by ultrasound, and the supernatant was centrifuged to determine the total protein concentration. Then, according to the total protein concentration, all group samples were diluted to the same concentration with phosphate buffer, and the antioxidant activity indicators SOD, GSP-Px activity and MDA content were determined by ELISA kit.

[0041] 5. Data statistics: The values ​​are expressed as mean ± standard deviation. The differences in the mean values ​​of each group were tested by ANOVA. P < 0.05 indicated a significant difference.

[0042] 6. Experimental results: The anti-inflammatory and antioxidant activity results are shown in Tables 1 and 2.

[0043] As can be seen from Table 1, the cytokine concentrations of the blank control group and the model group were significantly different (P<0.05), proving that the acute inflammation modeling was successful. Compared with the model group, D1, D2, D3, and D4, the concentrations of TNF-α, IFN-γ, and IL-8 in S1, S2, and S3 were significantly reduced (P<0.05). The data show that both the embodiment and the reference sample have anti-inflammatory effects, but the anti-inflammatory activity of the embodiment sample is better than that of the reference sample, proving that the process of the embodiment sample is better. At the same time, there is no significant difference in the concentrations of TNF-α, IFN-γ, and IL-8 between S1, S2, and S3. The above results show that the anti-inflammatory activity of yam products can be improved by using puffing technology and fermentation with specific microbial strains.

[0044] Table 1. Experimental results of anti-inflammatory activity of samples

[0045]

[0046] Note: Different letters represent P < 0.05.

[0047] As can be seen from Table 2, the oxidative stress indexes differed significantly between the control group and the model group, proving that the oxidative stress model was successfully established (P<0.05). Compared with the model group, D1, D2, D3, and D4, the SOD and GSH-Px activities of S1, S2, and S3 were significantly improved (P<0.05), and the MDA content was significantly reduced (P<0.05), indicating that the antioxidant effect of the samples of Examples 1-3 was better than that of the samples of Reference Examples 1-4, and further indicating that the sample preparation process of the embodiment was better. At the same time, there were no significant differences in the SOD, GSH-Px activities and MDA content between S1, S2, and S3, indicating that the processes of the three had the same effect on the activity. The above results show that the antioxidant activity of yam products can be improved by using puffing processing technology and fermentation with specific microbial strains.

[0048] Table 2 Antioxidant activity test results of samples

[0049]

[0050] Note: Different letters represent P < 0.05.

[0051] The above description is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and concepts of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A deep processing method for improving the activity of yam, characterized in that: include: The steps of yam crushing, yam puffing and yam fermentation are as follows; The bacteria used in the fermentation process of yam are Lactobacillus plantarum and Bifidobacterium animalis.

2. The deep processing method for improving the activity of yam according to claim 1, characterized in that: The yam crushing method comprises: peeling and slicing the yam, drying the yam in an environment of ≤50°C to a water content of ≤10wt%; and crushing the yam into 80 meshes to obtain yam powder.

3. The deep processing method for improving the activity of yam according to claim 2, characterized in that: The slice thickness is 0.2-0.5 cm.

4. The deep processing method for improving the activity of yam according to claim 2, characterized in that: The drying is carried out using a heat pump dryer.

5. The deep processing method for improving the activity of yam according to claim 1, characterized in that: The yam puffing process comprises: feeding yam powder into an extrusion puffing machine at a rotation speed of 300-500 rpm and an extrusion temperature of 130-150° C. to obtain puffed yam particles, and crushing the particles into 80 meshes.

6. The deep processing method for improving the activity of yam according to claim 1, characterized in that: The yam fermentation process comprises: mixing puffed yam powder with purified water at a mass ratio of 1:10-12 to obtain yam paste, and then sterilizing at 90°C for 30 minutes; inoculating plant lactobacillus and animal bifidobacterium in a sterile environment, 10 6 CFU / g; the fermentation temperature is controlled at 30-35°C, and the fermentation is terminated when the pH of the fermentation liquid drops to 3.

5. The fermentation liquid is sterilized at 120°C for 30 minutes and then discharged to obtain a puffed yam fermentation liquid with high activity.

7. The puffed yam fermentation liquid with high activity according to claim 6 is used to prepare food with anti-inflammatory and antioxidant effects.

8. The highly active puffed yam fermentation liquid according to claim 6 is used to prepare medicines with anti-inflammatory and antioxidant effects.

9. The highly active puffed yam fermented liquid according to claim 6 is used to prepare a skin care product with anti-inflammatory and antioxidant effects.

10. The highly active puffed yam fermented liquid according to claim 6 is used to prepare cosmetics with anti-inflammatory and antioxidant effects.

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