Sugarcane leavening, food quality guarantee product, preparation method and application

Abstract

The invention provides a sugarcane fermentation product, a food quality guarantee product, a preparation method and application, and particularly belongs to the technical field of food preservation. The preparation method of the sugarcane leavening comprises the following steps: crushing sugarcane, and performing first sterilization to obtain sterile sugarcane pulp; inoculating the compound bacteria into the sterile sugarcane pulp for fermentation; the compound bacteria comprise lactic acid bacteria, bifidobacterium bifidum and propionibacterium; a degerming compound enzyme is supplemented in the fermentation process; the compound enzyme comprises xylanase, sucrase, phytase and aminopeptidase; and after fermentation, carrying out secondary sterilization, filtering, and discarding filter residues to obtain the sugarcane fermentation product. The sugarcane leavening disclosed by the invention is prepared from natural raw materials, has good anti-corrosion and anti-oxidation effects, and can prolong the shelf life of food.

Description

Technical Field

[0001] The present invention belongs to the technical field of food preservation, and particularly relates to a sugarcane ferment, a food preservation product, a preparation method and an application thereof. Background Art

[0002] With the rapid development of the food industry, the importance of food preservation and freshness preservation has become increasingly obvious, and people's research and development of food preservatives have become more in-depth. The main anti-corrosion products in the current food industry are chemically synthesized preservatives. Especially the product of sodium dehydroacetate is widely used in the domestic food industry due to its high efficiency and broad antibacterial spectrum. Its application scope involves baked products, meat products, fermented bean products, starch products, filling products, sauce products, etc. For example, in the baking industry, most industrial bread, cakes, mooncakes and other products are prone to mildew and excessive total number of colonies during long-term preservation, which has a great impact on the safety of baked products. Therefore, sodium dehydroacetate is added as an anti-corrosion agent in industrial baked products. However, relatively speaking, sodium dehydroacetate has a relatively high toxicity, and long-term intake of food containing sodium dehydroacetate will cause irreversible damage to the body. All industries need alternative solutions to ensure food safety.

[0003] In recent years, in the food preservation market, clean label products have become increasingly popular among consumers. Products with the attribute of "natural" are getting more and more attention, not only because of their natural and safe sources and wide applications, but also because in most domestic and foreign markets, consumers have a high acceptance of products with the attribute of "natural", believing that this is a safer and healthier choice. Preparing high-efficiency, safe and healthy natural anti-corrosion products through microbial fermentation technology has become an important direction for future development. However, there is currently a lack of high-efficiency anti-corrosion products prepared by microbial fermentation using natural raw materials. Summary of the Invention

[0004] The purpose of the present invention is to provide a sugarcane ferment, a food preservation product, a preparation method and an application thereof. The raw materials for preparing the sugarcane ferment of the present invention are natural, and have good anti-corrosion and antioxidant effects, and can extend the shelf life of food.

[0005] The present invention provides a preparation method of a sugarcane ferment, comprising the following steps:

[0006] Crush sugarcane and perform first sterilization to obtain sterile sugarcane slurry;

[0007] Inoculate a composite bacterium into the sterile sugarcane slurry for fermentation; the composite bacterium includes lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium; a pretreated composite enzyme is added during the fermentation process; the composite enzyme includes xylanase, sucrase, phytase and aminopeptidase; the pretreatment includes sterilization;

[0008] After fermentation, perform a second sterilization, filtration, discard the filter residue, and obtain the sugarcane ferment.

[0009] Preferably, the lactic acid bacteria include Lactococcus lactis subsp. lactis and / or Lactobacillus plantarum.

[0010] Preferably, in the complex bacteria, the volume ratio of the bacterial liquid of lactic acid bacteria, Bifidobacterium bifidum, and Propionibacterium is (1-3):1:(1-3); the OD 600 values of the bacterial liquid of lactic acid bacteria, Bifidobacterium bifidum, and Propionibacterium are 0.4-0.9 respectively.

[0011] Preferably, in the complex enzyme, the mass ratio of xylanase, sucrase, phytase, and aminopeptidase is 1:(2-5):(0.5-1):(0.5-1); the complex enzyme is added in the form of a complex enzyme aqueous solution, and the mixing volume ratio of the complex enzyme aqueous solution to the fermentation broth is (1-5):2000; in the complex enzyme aqueous solution, the mass percentage content of the complex enzyme is 1-10%.

[0012] Preferably, the temperature of the fermentation is 20-50 °C; the time of the fermentation is 40-100 h; the stirring rate of the fermentation is 50-200 rpm.

[0013] Preferably, during the fermentation process, the pH value is controlled to be 6.0-8.0.

[0014] Preferably, after the filtration, concentration and drying are further included.

[0015] The present invention also provides the sugarcane ferment prepared by the preparation method described in the above technical solution.

[0016] The present invention also provides a food preservation product, including the sugarcane ferment prepared by the preparation method described in the above technical solution and auxiliary materials.

[0017] The present invention also provides the application of the sugarcane ferment prepared by the preparation method described in the above technical solution in food anti-corrosion and / or anti-oxidation.

[0018] The present invention provides a method for preparing a sugarcane ferment. In the preparation method of the present invention, sugarcane is directly used as a raw material (the interior of the sugarcane stem is mainly composed of vascular bundles and parenchyma cells, has a large cavity, a large specific surface area, can adsorb microbial cells, has a certain immobilization effect, is conducive to the growth and reproduction of microorganisms inside it, and at the same time improves the resistance to the influence of pH value, temperature difference fluctuation and the influence after organic acid accumulation). The raw material processing procedures are reduced, and various components of the raw material are fully utilized. Nutrients such as sugars, proteins, vitamins, amino acids and trace elements in sugarcane will be decomposed by enzyme preparations and used as energy sources for microorganisms. During this period, no additional carbon sources, nitrogen sources and other nutrients need to be supplemented. Flavonoid, polyphenol and polysaccharide components in sugarcane will be retained and finally become effective components of the product together with the fermentation products (organic acids). The present invention adds a pretreated composite enzyme to carry out enzymatic hydrolysis and fermentation processes simultaneously. During the fermentation process, no enzyme inactivation treatment is required, the operation is simple, and while fermenting, sucrose and other sugars are decomposed into monosaccharides to serve as carbon sources for microorganisms, and no additional carbon source and nitrogen source need to be supplemented. The finally obtained sugarcane ferment, in addition to components such as organic acids and polypeptides metabolized by microorganisms, also contains flavonoid, polyphenol and polysaccharide components released from sugarcane. The sugarcane ferment prepared by the present invention has antioxidant and antiseptic effects, can inhibit fungi and bacteria, has a good mildew-proof effect when applied to cakes; has a good antioxidant effect when applied to meat fillings and can extend the shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings without creative efforts.

[0020] Figure 1 It is the bacteriostatic effect diagram of measuring Escherichia coli by the optical density method provided by the present invention;

[0021] Figure 2 It is the bacteriostatic effect diagram of measuring yeast by the optical density method provided by the present invention;

[0022] Figure 3 It is the comparison diagram of the total number of colonies in the application of the present invention in cakes;

[0023] Figure 4 It is the comparison diagram of the mildew-proof effect in the application of the present invention in cakes;

[0024] Figure 5 It is the comparison diagram of the total number of colonies in the prepared meat fillings provided by the present invention;

[0025] Figure 6The comparative graph of antioxidant effects in the conditioned minced meat provided by the present invention. Detailed implementation manners

[0026] The present invention provides a preparation method of a sugarcane ferment, comprising the following steps:

[0027] Crush sugarcane and perform first sterilization to obtain a sterile sugarcane slurry;

[0028] Inoculate a composite bacterium into the sterile sugarcane slurry for fermentation; the composite bacterium includes lactic acid bacteria, Bifidobacterium bifidum, and Propionibacterium; a sterilized composite enzyme is supplemented during the fermentation process; the composite enzyme includes xylanase, sucrase, phytase, and aminopeptidase;

[0029] After fermentation, perform second sterilization, filtration, discard the filter residue, and obtain the sugarcane ferment.

[0030] The present invention crushes sugarcane and performs first sterilization to obtain a sterile sugarcane slurry. In a specific embodiment, before crushing, it further includes cleaning the sugarcane. In a specific embodiment, the crushing includes ultrafine crushing. The present invention has no special limitation on the equipment used for the ultrafine crushing, and a conventional ultrafine crushing equipment can be used, such as an ultrafine pulverizer. In a specific embodiment, the particle size after crushing is 100 - 300 meshes, and it can be 200 meshes. In a specific embodiment, before performing the first sterilization, it further includes mixing the crushed slurry with water, and the mass ratio of the crushed slurry to water is 1:(1 - 2), which can be 1:1 or 1:1.5. In a specific embodiment, after mixing, the pH value is adjusted, and the pH value can be 5.0 - 7.0, specifically can be 6.0, 6.5, or 7.0. In a specific embodiment, the first sterilization includes high-temperature sterilization, which can be performed in a fermentation tank. In a specific embodiment, the temperature of the first sterilization is 100 - 130 °C, and it can be 120 - 121 °C. In a specific embodiment, the time of the first sterilization is 10 - 60 min, and it can be 20 - 40 min.

[0031] After obtaining sterile sugarcane pulp, the present invention inoculates a composite bacterium into the sterile sugarcane pulp for fermentation; the composite bacterium includes lactic acid bacteria, Bifidobacterium bifidum, and Propionibacterium; a sterilized composite enzyme is supplemented during the fermentation process; the composite enzyme includes xylanase, sucrase, phytase, and aminopeptidase. In a specific embodiment, the inoculation amount of the inoculation is 1-10%, which can be 2-5%, and specifically can be 2%, 4%, 6%, or 8%. In a specific embodiment, the lactic acid bacteria include Lactococcus lactis subsp. lactis and / or Lactobacillus plantarum. In a specific embodiment, all the bacterial strains are derived from the National Center for Type Cultures, Propionibacterium freudenreichii CICC10019, Lactobacillus plantarum CICC6009, Lactococcus lactis subsp. lactis CICC6242, Bifidobacterium bifidum CICC 6171 or 6170. In a specific embodiment, in the composite bacterium, the volume ratio of the bacterial liquid of lactic acid bacteria, Bifidobacterium bifidum, and Propionibacterium is (1-3):1:(1-3), which can be 1.5:1:1.5; the OD of the bacterial liquid of lactic acid bacteria, Bifidobacterium bifidum, and Propionibacterium 600The values are respectively 0.4 to 0.9, and can be 0.5 to 0.7. In a specific embodiment, the cultured lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium are inoculated into sterile sugarcane pulp for fermentation culture. In a specific embodiment, the fermentation is a constant temperature fermentation. In a specific embodiment, stirring is started for the fermentation. In a specific embodiment, the temperature of the fermentation is 20 to 50 °C, and can be 30 to 40 °C; the time of the fermentation is 40 to 100 h, and can be 60 to 80 h; the stirring rate of the fermentation is 50 to 200 rpm, and can be 70 to 100 rpm. In a specific embodiment, during the fermentation process, the pH value is controlled to be 6.0 to 8.0. In a specific embodiment, according to the change of the pH value of the fermentation broth, an alkali solution with a mass percentage of 10 to 40% is added dropwise to control the pH value of the fermentation broth between 6.0 and 8.0. In a specific embodiment, the solute of the alkali solution includes at least one of sodium hydroxide, calcium hydroxide and potassium hydroxide; the solvent is water. During the fermentation process, the fermentation tank can add complex enzyme at any time according to the fermentation situation. The complex enzyme decomposes the sugar in the sugarcane into monosaccharides (fructose, glucose) to provide a carbon source for the fermentation of the complex bacteria, and produces organic acids and their salts. Adding enzyme to the fermentation tank can not only simplify the enzymatic hydrolysis step, but also adjust the concentration of directly utilizable nutrients in the fermentation broth, which is more conducive to fermentation. At the same time, flavonoids, polyphenols, polysaccharides, amino acids and other components as well as cellulose in the sugarcane are released during this process. In a specific embodiment, in the complex enzyme, the mass ratio of xylanase, sucrase, phytase and aminopeptidase is 1:(2 to 5):(0.5 to 1):(0.5 to 1); the complex enzyme is added in the form of a complex enzyme aqueous solution, and the mixing volume ratio of the complex enzyme aqueous solution to the fermentation broth is (1 to 5):2000, and can be (2 to 3):2000; in the complex enzyme aqueous solution, the mass percentage of the complex enzyme is 1 to 10%, and can be 2 to 5%. In a specific embodiment, the method for sterilizing the complex enzyme can be microfiltration membrane filtration. In the present invention, the complex enzyme is first configured into an aqueous solution and then the microfiltration membrane filtration is carried out. In a specific embodiment, the microfiltration membrane can be a ceramic membrane. In a specific embodiment, the membrane pore size can be 0.4 to 0.45 μm. In a specific embodiment, the temperature of the membrane filtration can be 15 to 30 min. In a specific embodiment, the surface pressure of the membrane is controlled at 0.2 MPa. Generally, fermentation and enzymatic hydrolysis cannot be carried out simultaneously. Since the enzyme preparation is inevitably contaminated with a certain amount of microorganisms during the production and packaging processes, the total number of colonies is generally 10 to 50000 CFU / g. Once the enzyme preparation is sterilized, the enzyme activity will also be inactivated; if the inactivation process is not carried out, miscellaneous bacteria will be introduced during the fermentation process, resulting in the out-of-control of the fermentation system and fermentation products. Even some trace pathogenic bacteria in the enzyme preparation will make the fermentation products toxic and harmful.In the present invention, membrane filtration is adopted to completely filter out the microorganisms in the complex enzyme preparation solution. After filtration, the total number of colonies detected in the complex enzyme preparation solution is less than 10 CFU / 250 mL of complex enzyme aqueous solution, and then it is added to the fermentation broth. In a specific embodiment, xylanase, sucrase, phytase, and aminopeptidase can be purchased from Anhui Greenway Biotechnology Co., Ltd. In a specific embodiment, the sugar content drops to less than 0.1%, the pH value no longer changes during continuous fermentation, and the fermentation ends when the total organic acid content reaches 35 g / L or more.

[0032] After fermentation, the present invention performs secondary sterilization, filtration, discards the filter residue, and obtains the sugarcane fermentation product. In a specific embodiment, after the filtration, the filtrate is collected, and concentration and drying are further included. In a specific embodiment, the temperature of the secondary sterilization is 80-130°C, and it can be 100-121°C; the time of the secondary sterilization is 15-80 min, and it can be 20-50 min. After secondary sterilization and filtration, sugarcane fibers and bacterial residues can be removed. The present invention has no special limitation on the conditions of vacuum distillation concentration and spray drying, and conventional method conditions can be adopted.

[0033] Sugarcane contains rich sugars (sucrose, fructose, glucose), cellulose, as well as various vitamins, amino acids (aspartic acid, alanine, valine, serine), fats, proteins, organic acids (malic acid, citric acid, etc.), asparagine, calcium, phosphorus, iron and other substances. The preparation method of the sugarcane fermentation product of the present invention uses natural sugarcane crops as the fermentation raw material. This raw material contains various elements and energy substances required for the growth and metabolism of microorganisms, and there is no need to additionally supplement nutrient media, which has the advantages of wide sources and low prices. The present invention directly uses sugarcane. Compared with the use of sugarcane bagasse, sucrose, or sugarcane juice, the present invention reduces the raw material processing procedures. Moreover, the cellulose of sugarcane has a certain loose structure, which has the function of fixing fermentation bacteria, is beneficial to the growth and reproduction of microorganisms inside it, has high metabolite content, is more conducive to the separation of fermentation products and bacteria, and at the same time reduces the influence of environmental factors on fermentation bacteria during the fermentation process (especially reducing the influence of pH value, the inhibitory effect of fermentation products, and the influence of temperature difference fluctuations).

[0034] Meanwhile, the present invention adds a complex enzyme, which is carried out simultaneously with fermentation. During the fermentation process, no inactivation treatment is required. Compared with adding an enzyme preparation first, enzymolysis is carried out, then inactivated, and then the fermentation process; the present invention ferments while decomposing sugars (such as sucrose) into monosaccharides for microorganisms to use as a carbon source (microorganisms mainly utilize monosaccharides), simplifies the production process, and no additional carbon source and nitrogen source need to be supplemented during the fermentation process. The method of the present invention not only can accelerate the fermentation speed by adding a sterilized enzyme preparation during the fermentation process, but also can catalytically decompose proteins and carbohydrates in the sugarcane pulp raw material, making them serve as carbon sources, nitrogen sources, trace elements, etc. required for the fermentation of fermenting bacteria. Therefore, no additional carbon source, nitrogen source, trace elements, etc. need to be supplemented during the fermentation culture process. It has the advantages of high efficiency, safety, energy saving, environmental protection, and strong controllability, can make full use of fermentation raw materials, optimize the fermentation process, and is conducive to realizing large-scale industrial production. The sugarcane ferment of the present invention contains various organic acids and polypeptides and other substances that have good inhibition on microorganisms and can be used for food preservation.

[0035] The present invention also provides a sugarcane ferment prepared by the preparation method described in the above technical solution. The main components of the sugarcane ferment of the present invention are natural components of microbial metabolism, mainly various organic acids (lactic acid, acetic acid, propionic acid and their salts), as well as a small amount of active peptides, amino acids, and flavonoids, polyphenols, and polysaccharides in sugarcane. These components act synergistically and have a good anti-corrosion effect, which can greatly extend the shelf life of food.

[0036] The present invention also provides a food preservation product, including the sugarcane ferment prepared by the preparation method described in the above technical solution and auxiliary materials. The foods of the present invention include baked products, meat products, bean products, rice and flour products, sauce and filling products, and seasonings.

[0037] The present invention also provides the application of the sugarcane ferment prepared by the preparation method described in the above technical solution in food anti-corrosion and / or anti-oxidation. The sugarcane ferment of the present invention can inhibit the growth of fungi and bacteria, has good anti-corrosion and anti-oxidation effects, and can be added to food to prevent corrosion, anti-oxidation, and extend the shelf life.

[0038] In order to further illustrate the present invention, the following describes in detail a sugarcane ferment, a food preservation product, a preparation method, and an application provided by the present invention with reference to the drawings and examples, but they cannot be understood as limiting the protection scope of the present invention.

[0039] Example 1

[0040] The sugarcane is ultra-finely pulverized into sugarcane pulp, with a particle size of 200 mesh; 1 times the weight of water is added to the pulp. The pH value of the pulp is adjusted to 6.5. The pulp is put into a fermentation tank and sterilized at high temperature to obtain sterile pulp. The sterilization temperature of the sterile pulp is 121 °C, and the sterilization time is 25 min.

[0041] Fermentation is carried out by inoculating a composite bacterium, and the inoculation amount of the composite bacterium is 4%. The volume ratio of the bacterial suspensions of lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium is 2:1:1.5. The OD 600 value of the bacterial suspension for culturing lactic acid bacteria is 0.5, the OD 600 value of the bacterial suspension of Bifidobacterium bifidum is 0.7, and the OD 600 value of the bacterial suspension of Propionibacterium is 0.5.

[0042] Carry out constant temperature fermentation at a temperature of 30°C. The stirring rate is 70 rpm and the fermentation time is 60 h. During the fermentation process, 20% calcium hydroxide alkaline solution is added dropwise according to the change of the pH value of the fermentation broth to control the pH value of the fermentation broth at 6.3 - 6.7;

[0043] The composite enzyme (the mass ratio of xylanase, sucrase, phytase, and aminopeptidase is 1:3:0.8:0.5) is configured into an aqueous solution with a concentration of 4%, and is sterilized by microfiltration membrane filtration (the membrane filtration system is cleaned with sterile deionized water. After cleaning, ceramic membrane separation is carried out. The membrane pore size is 0.4 μm, the filtration temperature is 20°C, and the membrane surface pressure is controlled at 0.2 MPa. The composite enzyme solution is filtered through the membrane twice, and the filtered membrane is rinsed twice with sterile deionized water, and the filtrates are combined). According to the fermentation situation, the amount added to the fermentation broth is controlled by the valve flow; the total addition ratio is 0.1% of the fermentation broth.

[0044] When the sugar content drops below 0.1%, the total organic acid content reaches more than 35 g / L, and the pH value of the fermentation broth no longer changes during continuous fermentation, stop fermentation, carry out sterilization, the sterilization temperature is 100°C, and the time is 40 min. After sterilization, filter to remove sugarcane fiber and bacterial residues, and carry out vacuum distillation concentration and then spray drying to obtain the finished product.

[0045] The main components of the obtained fermented product are organic acids (calcium lactate, calcium acetate, calcium propionate), as well as a small amount of polypeptides, flavonoids, and polyphenols. In the fermented product, the mass ratio of calcium lactate, calcium propionate, calcium acetate, water and the remaining components is (30 - 40):(15 - 25):(30 - 40):(0 - 5):(0 - 5). This product has good anti-corrosion, anti-mildew and antioxidant effects, and can be applied to products such as bakery products, meat products, rice and flour products, bean products, sauce and filling products, seasonings, etc., greatly extending the shelf life and improving the food safety.

[0046] Example 2

[0047] Sugarcane is ultra-finely ground into sugarcane slurry with a particle size of 200 mesh; 1.5 times the weight of water is added to the slurry. The pH value of the slurry is adjusted to 7.0. The slurry is put into a fermentation tank and sterilized at high temperature to obtain sterile slurry. The sterilization temperature of the sterile slurry is 115°C and the sterilization time is 40 min.

[0048] Fermentation is carried out by inoculating a compound bacterium, and the inoculation amount of the compound bacterium is 2%. The volume ratio of the bacterial solutions of lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium is 1.5:1:2.5. The OD of the bacterial solution for culturing lactic acid bacteria 600 value is 0.5, the OD of the bacterial solution of Bifidobacterium bifidum 600 value is 0.5, and the OD of the bacterial solution of Propionibacterium 600 value is 0.9.

[0049] Carry out constant-temperature fermentation at a temperature of 40°C. The stirring rate is 80 rpm and the fermentation time is 80 h. During the fermentation process, 15% sodium hydroxide solution is added dropwise according to the change of the pH value of the fermentation broth to control the pH value of the fermentation broth at 6.5 - 7.0;

[0050] The compound enzyme (the mass ratio of xylanase, sucrase, phytase, and aminopeptidase is 1:3:0.5:0.8) is prepared into an aqueous solution with a concentration of 2%, and is filtered and sterilized through a microfiltration membrane (the same as in Example 1). According to the fermentation situation, the amount added to the fermentation broth is controlled by the valve flow; the final total addition ratio is 0.2% of the fermentation broth.

[0051] When the sugar content drops below 0.1%, the total organic acid content reaches above 35 g / L, and the pH value of the fermentation broth no longer changes during continuous fermentation, stop fermentation, carry out sterilization at a temperature of 120°C for 15 min. After sterilization, filter to remove sugarcane fiber and bacterial residues, and carry out vacuum distillation and concentration followed by spray drying to obtain the finished product.

[0052] The main components of the obtained fermented product are organic acids (sodium lactate, sodium acetate, sodium propionate), as well as a small amount of polypeptides, flavonoids, and polyphenols. In the fermented product, the mass ratio of calcium lactate, calcium propionate, calcium acetate, water and the remaining components is (20 - 30):(45 - 55):(15 - 25):(0 - 5):(0 - 5). This product has good anti-corrosion, anti-mildew and antioxidant effects, and can be applied to products such as baked products, meat products, rice and flour products, bean products, sauce and filling products, and seasonings, greatly extending the shelf life and improving the food safety.

[0053] Example 3

[0054] The antibacterial effects of sugarcane fermented products (the fermented product obtained in Example 1 is named sugarcane fermented product 1; the fermented product obtained in Example 2 is named sugarcane fermented product 2) against bacteria and fungi were compared by the optical density method, and the results are as follows:

[0055] The comparison operation by the optical density method is as follows:

[0056] Inoculate the target bacteria in the sterilized culture medium, and culture them in a constant-temperature shaking water bath at a specified temperature for 6 - 8 h to make the colony concentration reach 10 7 ~108 CFU / g. Then add it to the sterilized culture medium to make the colony concentration reach 10 5 ~10 6 CFU / g. Divide it into three groups evenly. Add sterilized sugarcane ferment 1 to the first group, add sterilized sugarcane ferment 2 to the second group, and the third group is the blank group without addition. Culture it in a constant temperature shaking water bath at a specified temperature and take samples regularly to detect the absorbance.

[0057] Among them, use LST nutrient broth medium to culture Escherichia coli, and the culture temperature is 36°C; use YEPD medium to culture yeast, and the culture temperature is 28°C.

[0058] ① Measure the antibacterial effect on Escherichia coli: The initial colony concentration is 1.5×10 5 CFU / g, and the culture temperature is 36°C; The results are as Figure 1 shown. By comparing the data, it can be seen that the increase in OD of the culture medium in the experimental groups adding sugarcane ferments is much lower than that in the blank group, indicating that both sugarcane ferments 1 and 2 have good inhibitory effects on Escherichia coli. Among them, the inhibitory effect of sugarcane ferment 1 on Escherichia coli is significantly better than that of sugarcane ferment 2. 600

[0059] ② Measure the antibacterial effect on yeast, the initial colony concentration is 1.2×10 6 CFU / g, and the culture temperature is 28°C; The results are as Figure 2 shown. By comparing the data, it can be seen that the increase in OD of the culture medium in the experimental groups adding sugarcane ferments is much lower than that in the blank group, indicating that both sugarcane ferments 1 and 2 have good inhibitory effects on yeast. Among them, the inhibitory effect of sugarcane ferment 2 on Escherichia coli is significantly better than that of sugarcane ferment 1 600

[0060] From the comparison of the above two groups of data, it can be seen that by adjusting different fermentation processes and different colony ratios of mixed bacteria, sugarcane ferments with different characteristics and functions can be obtained.

[0061] Example 4

[0062] The cake formula is as follows:

[0063] Basic formula of sponge cake. Component A: 400 g of whole eggs, 200 g of fine sugar, 2 g of compound acidity regulator (0.8 g of citric acid, 1.2 g of δ-glucono-lactone), 3 g of table salt; Component B: 250 g of low-gluten flour, 25 g of cake improver (LVWEIKE compound enzyme preparation emulsifier LBM-CHM0908) (sifted); Component C: 40 g of sorbitol, 15 g of glycerol, 40 g of SP cake oil; Component D: 100 g of soybean oil. In experimental group 1, sugarcane ferment 1 was added, in experimental group 2, sugarcane ferment 2 was added, and in experimental group 3, no addition was made for comparison of anti-corrosion effects (the addition amount is calculated based on the total amount of the finished product); The sugarcane ferment was added as one of the components of Component A.

[0064] The cake making process is as follows:

[0065] Component A was stirred and mixed evenly at low speed, Component B was added and stirred and mixed evenly at low speed, Component C was added and stirred and mixed evenly at low speed, whipped at high speed, Component D was added and stirred and mixed evenly at low speed, poured into a baking tray, baked at 190 °C / 170 °C for 26 min with top and bottom heat. After baking, it was cooled, sealed and packaged, stored at 30 °C, the number of moldy samples was observed regularly, and various indicators were detected.

[0066] The experimental comparison results in the baked cake are as Figure 3 and Figure 4 shown. The results show that in the cake product, sugarcane ferment 1 and sugarcane ferment 2 have good inhibitory effects on the total number of colonies and good anti-mold effects, can greatly reduce the mold problem of the cake, and can greatly extend the shelf life of the cake. The difference between sugarcane ferment 1 and sugarcane ferment 2 is that sugarcane ferment 1 is superior to sugarcane ferment 2 in inhibiting the total number of colonies, and sugarcane ferment 2 is superior to sugarcane ferment 1 in anti-mold effect. By adjusting the parameters in the fermentation process, different target ferments can be obtained.

[0067] Example 5

[0068] The process for making seasoned minced meat is as follows:

[0069] Pretreatment of raw meat (cleaned, then fat and tendons removed), the fat-to-lean ratio was controlled at 3:7, minced with a meat grinder, and ingredients were added (6% table salt, 3% granulated sugar, 8% cooking wine, 2% compound spice for minced meat. In experimental group 1, sugarcane ferment 1 was added, in experimental group 2, sugarcane ferment 2 was added, and in experimental group 3, no addition was made for comparison of anti-corrosion effects. The addition amount of each ingredient was calculated based on the amount of raw meat, the same below), stirred evenly and then marinated for 2 h under refrigeration conditions. Chopped with a chopper, and auxiliary materials were added during the chopping process (2% soy protein isolate, 3% carrageenan, 15% potato starch, 55% ice water.). After chopping, it was shaped and compacted, filled into casings, and divided into 50 g / each. Tied up and stored under refrigeration conditions, and various indicators were detected regularly.

[0070] The experimental comparison results of the application in the seasoned minced meat can be seen in Figure 5 and Figure 6 . The results show that Saccharum officinarum ferment 1 and Saccharum officinarum ferment 2 have good inhibitory effects on the total number of colonies during the refrigerated storage of the seasoned minced meat, and can extend the shelf life by more than twice. Specifically, the shelf life is extended from about 5 days to more than 13 days. At the same time, both Saccharum officinarum ferment 1 and Saccharum officinarum ferment 2 have good antioxidant effects, greatly slowing down fat oxidation.

[0071] Comparative example 1

[0072] The fermentation effects were compared between adding sugarcane fiber and not adding sugarcane fiber (filtering out sugarcane fiber in the fermentation broth). The comparison results of the samples taken at 50 h of fermentation are shown in Table 1:

[0073] Table 1 Comparison results

[0074]

[0075] Note: During the fermentation process, when the acid production of fermentation reaches the peak and the fermentation is nearly stable, the fermentation duration is determined, and at this time, alkali is prepared to be added for neutralization.

[0076] From the above comparison, it can be seen that using sugarcane as the ferment, the sugarcane fiber in it has a good effect of enriching microorganisms. Therefore, the total number of colonies in the fermentation broth is significantly higher than that of the fermentation broth without sugarcane fiber; thus, the acid production rate of the fermentation broth added with sugarcane fiber is high and the acid production speed is fast, so the fermentation time is significantly less than that of the fermentation broth without adding sugarcane fiber.

[0077] Sugarcane fiber has a good effect of immobilizing microorganisms and can have a certain protective effect on microorganisms, which can significantly reduce the impact of the alkali addition process on the growth of microorganisms. From the data comparison, it can be seen that after adding alkali, the total number of colonies in the fermentation broth without adding sugarcane fiber decreases more significantly. At the same time, observing the bacterial cells under the microscope, it can be found that most of the bacterial cells in the fermentation broth added with sugarcane fiber are thick and strong, while in the fermentation broth without adding sugarcane fiber, due to the influence of factors such as alkali addition and temperature fluctuation, a large number of adult bacteria die, and there are a large number of small and new bacteria. The acid production ability of the new bacteria is significantly lower than that of the adult bacteria, so it can also explain that the fermentation time without adding sugarcane fiber is longer.

[0078] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, not all embodiments. People can also obtain other embodiments according to these embodiments without creative efforts, and these embodiments all belong to the protection scope of the present invention.

Claims

1. A method for preparing a sugarcane fermentation product, characterized in that: The following steps are involved: crushing sugarcane and performing a first sterilization to obtain sterile sugarcane slurry; Inoculating composite bacteria into sterile sugarcane slurry for fermentation; the composite bacteria include lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium; adding pretreated composite enzymes during the fermentation process; the composite enzymes include xylanase, sucrase, phytase and aminopeptidase; the pretreatment includes sterilization; After fermentation, a second sterilization is performed, and the filtrate is filtered and the filter residue is discarded to obtain the sugarcane fermentation product.

2. The preparation method according to claim 1, characterized in that: The lactic acid bacteria include Lactococcus lactis subsp. lactis and / or Lactobacillus plantarum.

3. The preparation method according to claim 1 or 2, characterized in that: In the composite bacteria, the volume ratio of the bacterial solution of lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium is (1-3):1:(1-3); the OD of the bacterial solution of lactic acid bacteria, Bifidobacterium bifidum and Propionibacterium is 600 The values ​​are 0.4 to 0.9 respectively.

4. The preparation method according to claim 1, characterized in that: In the complex enzyme, the mass ratio of xylanase, sucrase, phytase and aminopeptidase is 1:(2-5):(0.5-1):(0.5-1); the complex enzyme is added in the form of a complex enzyme aqueous solution, and the mixing volume ratio of the complex enzyme aqueous solution to the fermentation liquid is (1-5):2000; in the complex enzyme aqueous solution, the mass percentage of the complex enzyme is 1-10%.

5. The preparation method according to claim 1, characterized in that: The fermentation temperature is 20-50°C; the fermentation time is 40-100h; and the fermentation stirring rate is 50-200rpm.

6. The preparation method according to claim 1, characterized in that: During the fermentation process, the pH value is controlled to be 6.0-8.

0.

7. The preparation method according to claim 1, characterized in that: After the filtration, the process further includes concentration and drying.

8. The sugarcane fermentation product obtained by the preparation method according to any one of claims 1 to 7.

9. A food quality preservation product, characterized in that: The invention comprises the sugarcane fermentation product prepared by the preparation method according to any one of claims 1 to 7 and auxiliary materials.

10. Use of the sugarcane fermentation product prepared by the preparation method according to any one of claims 1 to 7 in food preservation and / or anti-oxidation.

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