Compound fermented inulin brewing beverage and preparation process thereof

Abstract

The invention provides a compound fermented inulin brewing beverage and a preparation technology thereof, and belongs to the technical field of brewing beverage preparation. The preparation process comprises the following steps: preparing the ionic liquid; extracting inulin; activating the strain; and preparing the brewing beverage. According to the preparation method, the inulin is extracted through ionic liquid assisted polyethylene glycol and ammonium sulfate double-water-phase synergism, interference of impurities can be reduced, so that the purity is improved, then the bioavailability of the inulin is improved through synergistic fermentation of lactobacillus salivarius AP-32 and bifidobacterium lactis Bb12, the inulin is more easily absorbed by a human body, and therefore the constipation relieving effect of the inulin is effectively improved; finally, the fermented inulin and the semen plantaginis polysaccharide are compounded to prepare the brewing beverage, so that the constipation symptom is relieved, and defecation is effectively promoted.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing beverage preparation, and specifically relates to a compound fermented inulin brewing beverage and its preparation process. Background Art

[0002] With the improvement of people's living standards and the continuous enhancement of health awareness, more and more people begin to pay attention to a healthy lifestyle, and the demand for health care beverages with specific functions and high nutritional value is also increasing day by day. Among many functional ingredients, inulin, as a naturally occurring polysaccharide, has received extensive attention. Inulin is widely present in plants such as Jerusalem artichoke and onions and is widely used because of its good prebiotic properties. Research shows that inulin can be used as a food source for beneficial intestinal bacteria, promote the growth and reproduction of beneficial bacteria such as Bifidobacterium, thereby improving the intestinal microecological balance, enhancing immunity, and helping to prevent various digestive system diseases such as constipation.

[0003] However, there are still deficiencies in existing inulin-related products and technologies. The extraction of inulin mainly uses Jerusalem artichoke, chicory, and agave as raw materials, and uses methods such as organic solvent extraction, hot water extraction, or biological enzyme extraction to extract inulin. These methods have problems such as low extraction efficiency and low purity of the obtained inulin. Moreover, most inulin products only emphasize their role as prebiotics, fail to fully utilize fermentation technology to further increase the added value of products, and some active ingredients are difficult to be efficiently absorbed by the human body, affecting the actual application effect of preventing constipation.

[0004] Therefore, we propose a compound fermented inulin brewing beverage and its preparation process. Summary of the Invention

[0005] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a compound fermented inulin brewing beverage and its preparation process.

[0006] A preparation process of a compound fermented inulin brewing beverage includes the following steps: S1: Preparation of ionic liquid Use benzoxazole and trifluoromethanesulfonic acid as raw materials to prepare ionic liquid; S2: Extraction of inulin First, steam-treat chicory roots at 90 - 95 °C, and then perform ultrasonic treatment with ionic liquid and neutral protease to assist in the aqueous two-phase extraction of polyethylene glycol and ammonium sulfate to prepare inulin; S3: Activation of strains Perform activation treatment on Lactobacillus salivarius subsp. salicin AP-32 and Bifidobacterium lactis Bb12; S4: Preparation of brewing beverage The inulin is fermented with Lactobacillus salivarius subsp. salicin AP-32 and Bifidobacterium lactis Bb12, and then compounded with psyllium polysaccharide to prepare a compound fermented inulin, which is a ready-to-drink beverage.

[0007] Furthermore, the preparation of the ionic liquid in step S1 specifically includes the following steps: S1.1: Dissolve 10-12 parts by weight of benzoxazole in 50-60 parts by weight of absolute ethanol, stir and mix evenly to obtain a benzoxazole ethanol solution. Dissolve 14-15 parts by weight of trifluoromethanesulfonic acid in 20-30 parts by weight of distilled water, stir and mix evenly to obtain a trifluoromethanesulfonic acid solution. S1.2: At 4-5 °C, drop the trifluoromethanesulfonic acid solution into the benzoxazole ethanol solution at a rate of 4-5 mL / min. Then, under nitrogen protection, stir and react at room temperature for 4-5 h. After the reaction is completed, perform vacuum concentration to obtain a solid reactant. Wash the solid reactant with ethyl acetate 2-3 times, then recrystallize with absolute ethanol, and perform vacuum concentration again to obtain the ionic liquid.

[0008] Furthermore, the extraction of inulin in step S2 specifically includes the following steps: S2.1: Thoroughly wash the chicory roots, remove the surface soil and impurities, place them in steam at 90-95 °C for heat treatment for 5-10 min. Cut the washed chicory roots into thin slices, soak them in distilled water for 1-2 h, then dry the thin slices at 60-65 °C, and then crush them and pass through a 50-60 mesh sieve to obtain chicory root powder. S2.2: Mix the chicory root powder with distilled water at a ratio of 1:25-30, add 2-3% of the ionic liquid and 23-25 mg / L of neutral protease to the total solution, perform ultrasonic treatment, then add 23-25% of polyethylene glycol and 18-20% of ammonium sulfate to the total solution, mix well and centrifuge at 5000-6000 r / min for 10-12 min to collect the lower layer extract. S2.3: Extract the lower layer extract with an equal volume of ethyl acetate 2-3 times to recover the ionic liquid. Pass the extracted lower layer extract through an ion exchange resin column for decolorization treatment for 2.5-3 h to obtain a refined solution. Perform vacuum concentration on the refined solution and freeze-dry it to obtain inulin.

[0009] Furthermore, the ultrasonic treatment in step S2.2 is specifically ultrasonic treatment at 30-50 W and 20-25 kHz for 20-30 min.

[0010] Furthermore, the activation of the strains in step S3 specifically includes the following steps: S3.1: Add 10.0 g of peptone, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 5.0 g of sodium acetate, 2.0 g of diammonium citrate, 1.0 g of Tween-80, 0.4 g of dipotassium hydrogen phosphate, 0.58 g of magnesium sulfate, 0.29 g of manganese sulfate, 20.0 g of calcium carbonate, and 15.0 g of agar into distilled water in sequence and make up the distilled water to 1000 mL. Adjust the pH to 6.3, stir and then heat, boil for 2 - 3 min, and sterilize at 120 - 121 °C and 0.1 - 0.2 Mpa for 30 - 40 min to obtain MRS medium; S3.2: Take Lactobacillus salivarius subsp. salicinum AP-32 from the preserved strain tube, pick the bacterial cells on the slant with an inoculation loop, put them into a test tube containing sterile normal saline to make a bacterial suspension of Lactobacillus salivarius subsp. salicinum AP-32. Use a sterile pipette to suck the bacterial suspension and inoculate it into the MRS medium with an inoculation amount of 1 - 2%. Put the inoculated medium into a constant temperature incubator and culture at 37 °C for 18 - 24 h to obtain activated Lactobacillus salivarius subsp. salicinum AP-32; S3.3: Take Bifidobacterium lactis Bb12 from the preserved strain tube, pick the bacterial cells on the slant with an inoculation loop, put them into a test tube containing sterile normal saline to make a bacterial suspension of Bifidobacterium lactis Bb12. Use a sterile pipette to suck the bacterial suspension and inoculate it into the MRS medium with an inoculation amount of 1 - 2%. Put the inoculated medium into a constant temperature incubator and culture at 36 - 38 °C for 18 - 24 h to obtain activated Bifidobacterium lactis Bb12.

[0011] Further, in steps S3.2 and S3.3, the concentrations of the bacterial suspensions of Lactobacillus salivarius subsp. salicinum AP-32 and Bifidobacterium lactis Bb12 are both 10 8 -10 9 CFU / mL.

[0012] Further, the preparation of the brewed drink in step S4 specifically includes the following steps: S4.1: Weigh 20 - 30 parts by weight of inulin, 10 - 12 parts by weight of sucrose, 5 - 8 parts by weight of yeast, 2 - 3 parts by weight of sodium lactate, 2 - 3 parts by weight of magnesium lactate, 2 - 3 parts by weight of potassium lactate, and 2 - 3 parts by weight of calcium lactate and put them into a fermentation tank. Add 700 - 800 parts by weight of deionized water, stir until completely dissolved, and sterilize at 110 - 115 °C for 30 - 40 min; S4.2: After the liquid in the fermentation tank cools to room temperature, inoculate the activated Lactobacillus salivarius subsp. salicinum AP-32 and the activated Bifidobacterium lactis Bb12 under sterile conditions, and then ferment at 37 °C for 3 - 5 d. Stir for 20 - 30 min at intervals of 12 - 14 h during fermentation to obtain a fermentation broth; S4.3: Centrifuge the fermentation broth at 5000 - 6000 r / min to remove the precipitate, obtain the supernatant, add 10 - 15 parts by weight of plantain polysaccharide to the supernatant to obtain a composite solution, and subject the composite solution to freeze-drying to obtain composite fermented inulin; S4.4: Mix 20 - 30 parts by weight of resistant dextrin, 5 - 8 parts by weight of fructooligosaccharide, 2 - 3 parts by weight of isomaltooligosaccharide, and 2 - 3 parts by weight of stevioside, pulverize them evenly through a pulverizer and then pass through a 100 - 120 mesh sieve, and then stir and mix evenly with the composite fermented inulin to obtain a ready-to-drink beverage.

[0013] Furthermore, in step S4.2, the total inoculation amount of the bacterial liquid is 5 - 8% of the liquid in the fermenter.

[0014] Furthermore, in step S4.2, the ratio of Lactobacillus salivarius subsp. salicinum AP-32 to the activated Bifidobacterium lactis Bb12 is 1:1.

[0015] A ready-to-drink beverage of composite fermented inulin is prepared by the preparation process of any one of the above-mentioned ready-to-drink beverages of composite fermented inulin.

[0016] Compared with the prior art, the present invention has at least the following beneficial effects: 1. The present invention uses ionic liquid-assisted polyethylene glycol and ammonium sulfate aqueous two-phase system to co-extract inulin. Ionic liquid has low volatility, high thermal stability and good solubility. The cations and anions of ionic liquid can form hydrogen bonds and electrostatic interactions with inulin molecules, which can effectively dissolve inulin in chicory roots, thereby enhancing the solubility of inulin. And the selective dissolution of inulin by ionic liquid can reduce the dissolution of impurities such as proteins and pectins, improve the purity of inulin. The use of ionic liquid can avoid the destruction of the inulin structure under conditions such as high temperature and high pressure in traditional extraction methods, and maintain the biological activity of inulin. At the same time, the aqueous two-phase system formed by polyethylene glycol and ammonium sulfate can enrich inulin in the lower-layer extract through phase separation, reducing the interference of impurities, thereby improving the purity.

[0017] 2. The present invention secretes various enzymes during the fermentation process by Lactobacillus salivarius AP-32 and Bifidobacterium lactis Bb12. These enzymes can produce synergistic effects, decompose inulin into smaller molecules, improve the bioavailability of inulin, make it easier to be absorbed by the human body, and thus effectively improve the effect of inulin in relieving constipation. Metabolites such as short-chain fatty acids and lactic acid produced during the fermentation process. Short-chain fatty acids can not only provide energy, but also regulate the intestinal flora, relieve constipation symptoms and improve the intestinal environment. At the same time, these two probiotics can competitively inhibit the growth of harmful bacteria and maintain the balance of the intestinal microecosystem. Therefore, through the co-fermentation of Lactobacillus salivarius AP-32 and Bifidobacterium lactis Bb12, the effect of the ready-to-drink beverage of composite fermented inulin in relieving constipation and promoting intestinal health is improved.

[0018] 3. The present invention prepares a brewing beverage by compounding fermented inulin and plantain polysaccharide. The plantain polysaccharide has a strong water retention capacity, can absorb and retain the moisture in the intestine, soften the feces, increase the volume and weight of the feces, thereby promoting defecation. And substances such as short-chain fatty acids produced during the fermentation of inulin can reduce the pH value in the colon, stimulate the colon muscles, enhance their peristalsis, thereby promoting the movement of the intestinal contents and helping defecation. The two interact with each other, thereby alleviating the constipation symptoms and effectively promoting defecation. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The accompanying drawings incorporated herein and constituting a part of the specification illustrate embodiments of the present invention and, together with the specification, are further used to explain the principles of the present invention and enable those skilled in the relevant art to implement and use the present invention.

[0020] Figure 1 It is a process flow diagram of the preparation of a compound fermented inulin brewing beverage adopted in the embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0021] The following describes in detail the preparation process of a compound fermented inulin brewing beverage provided by the present invention in conjunction with the accompanying drawings and specific embodiments. At the same time, it is hereby explained that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments. For some well-known technologies, those skilled in the art can also adopt other alternative methods for implementation; and the accompanying drawings part is only for more specifically describing the embodiments and is not intended to specifically limit the present invention.

[0022] The ionic liquid reaction formula is: .

[0023] Example 1: A preparation process of a compound fermented inulin brewing beverage, as Figure 1 shown, includes the following steps: S1: Preparation of ionic liquid S1.1: Take 10 parts by weight of benzoxazole and dissolve it in 50 parts by weight of absolute ethanol, stir and mix evenly to obtain a benzoxazole ethanol solution. Take 14 parts by weight of trifluoromethanesulfonic acid and dissolve it in 20 parts by weight of distilled water, stir and mix evenly to obtain a trifluoromethanesulfonic acid solution; S1.2: At 4°C, drop the trifluoromethanesulfonic acid solution into the benzoxazole ethanol solution at a rate of 4 mL / min. Then, under nitrogen protection, stir and react at room temperature for 4 h. After the reaction is completed, perform reduced pressure concentration to obtain a solid reactant. Wash the solid reactant twice with ethyl acetate, then recrystallize with absolute ethanol, and perform reduced pressure concentration again to obtain the ionic liquid; S2: Extraction of inulin S2.1: Thoroughly clean the chicory roots, remove the surface soil and impurities, blanch them in 90°C steam for 5 min, cut the cleaned chicory roots into thin slices, soak them in distilled water for 1 h, then dry the slices at 60°C, and then crush them and pass through a 50-mesh sieve to obtain chicory root powder; S2.2: After mixing the chicory root powder with distilled water at a ratio of 1:25, add 2% ionic liquid and 23 mg / L neutral protease of the total solution, sonicate at 30 W and 20 kHz for 20 min, then add 23% polyethylene glycol and 18% ammonium sulfate of the total solution, mix well and centrifuge at 5000 r / min for 10 min to collect the lower-layer extract; S2.3: Extract the lower-layer extract with an equal volume of ethyl acetate twice to recover the ionic liquid, pass the extracted lower-layer extract through an ion exchange resin column for decolorization treatment for 2.5 h to obtain a refined solution; Concentrate the refined solution under reduced pressure and freeze-dry it to obtain inulin; S3: Activation of the strain S3.1: Add 10.0 g of peptone, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 5.0 g of sodium acetate, 2.0 g of diammonium citrate, 1.0 g of Tween-80, 0.4 g of dipotassium hydrogen phosphate, 0.58 g of magnesium sulfate, 0.29 g of manganese sulfate, 20.0 g of calcium carbonate, and 15.0 g of agar to distilled water in sequence and make up the distilled water to 1000 mL, adjust the pH to 6.3, stir and heat, boil for 2 min, sterilize at 120°C and 0.1 Mpa for 30 min to obtain MRS medium; S3.2: Take Lactobacillus salivarius subsp. salicinum AP-32 from the preserved strain tube, pick the bacteria with an inoculation loop on the slant, put them into a test tube containing sterile normal saline to make a 10 8 CFU / mL suspension of Lactobacillus salivarius subsp. salicinum AP-32, suck the suspension with a sterile pipette and inoculate it into the MRS medium, with an inoculation amount of 1%, put the inoculated medium into a constant temperature incubator and culture it at 37°C for 18 h to obtain activated Lactobacillus salivarius subsp. salicinum AP-32; S3.3: Take Bifidobacterium lactis Bb12 from the preserved strain tube, pick the bacteria with an inoculation loop on the slant, put them into a test tube containing sterile normal saline to make a 10 8 CFU / mL suspension of Bifidobacterium lactis Bb12, suck the suspension with a sterile pipette and inoculate it into the MRS medium, with an inoculation amount of 1%, put the inoculated medium into a constant temperature incubator and culture it at 36°C for 18 h to obtain activated Bifidobacterium lactis Bb12; S4: Preparation of the brewed drink S4.1: Weigh 20 parts by weight of inulin, 10 parts by weight of sucrose, 5 parts by weight of yeast, 2 parts by weight of sodium lactate, 2 parts by weight of magnesium lactate, 2 parts by weight of potassium lactate, and 2 parts by weight of calcium lactate and put them into a fermentation tank. Add 700 parts by weight of deionized water, stir until completely dissolved, and sterilize at 110 °C for 30 min; S4.2: After the liquid in the fermentation tank cools to room temperature, inoculate the activated Lactobacillus salivarius subsp. salicinum AP-32 and the activated Bifidobacterium lactis Bb12 under sterile conditions. The ratio of Lactobacillus salivarius subsp. salicinum AP-32 to the activated Bifidobacterium lactis Bb12 is 1:1, and the total inoculation amount is 5% of the liquid in the fermentation tank. Then ferment at 37 °C for 3 d, and stir for 20 min every 12 h during fermentation to obtain a fermentation broth; S4.3: Centrifuge the fermentation broth at 5000 r / min to remove the precipitate, obtain the supernatant, add 10 parts by weight of psyllium polysaccharide to the supernatant to obtain a composite solution, and freeze-dry the composite solution to obtain composite fermented inulin; S4.4: Mix 20 parts by weight of resistant dextrin, 5 parts by weight of fructooligosaccharide, 2 parts by weight of isomaltooligosaccharide, and 2 parts by weight of stevioside, pulverize and mix them evenly with a pulverizer, pass through a 100-mesh sieve, and then stir and mix them evenly with the composite fermented inulin to obtain a ready-to-drink beverage.

[0024] Example 2: A preparation process of a composite fermented inulin ready-to-drink beverage, as Figure 1 shown, includes the following steps: S1: Preparation of ionic liquid S1.1: Dissolve 10 parts by weight of benzoxazole in 50 parts by weight of absolute ethanol, stir and mix evenly to obtain a benzoxazole ethanol solution. Dissolve 14 parts by weight of trifluoromethanesulfonic acid in 20 parts by weight of distilled water, stir and mix evenly to obtain a trifluoromethanesulfonic acid solution; S1.2: At 5 °C, drop the trifluoromethanesulfonic acid solution into the benzoxazole ethanol solution at a rate of 5 mL / min. Then, under nitrogen protection, stir and react at room temperature for 5 h. After the reaction is completed, carry out vacuum concentration to obtain a solid reactant. Wash the solid reactant 3 times with ethyl acetate, then recrystallize with absolute ethanol, and carry out vacuum concentration again to obtain the ionic liquid; S2: Extraction of inulin S2.1: Thoroughly wash the chicory roots, remove the surface soil and impurities, place them in 95 °C steam for blanching for 10 min, cut the washed chicory roots into thin slices, soak them in distilled water for 2 h, then dry the thin slices at 65 °C, and then pulverize them and pass through a 60-mesh sieve to obtain chicory root powder; S2.2: After mixing chicory root powder and distilled water in a ratio of 1:25, add 2% ionic liquid and 23 mg / L neutral protease of the total solution, ultrasonicate at 50 W and 25 kHz for 30 min, then add 23% polyethylene glycol and 18% ammonium sulfate of the total solution, mix well and centrifuge at 6000 r / min for 12 min to collect the lower-layer extract; S2.3: Extract the lower-layer extract with equal volume of ethyl acetate three times to recover the ionic liquid. Pass the extracted lower-layer extract through an ion exchange resin column for 3 h for decolorization treatment to obtain a refined solution. Concentrate the refined solution under reduced pressure and freeze-dry it to obtain inulin; S3: Activation of strains S3.1: Add 10.0 g peptone, 10.0 g beef extract, 5.0 g yeast extract, 20.0 g glucose, 5.0 g sodium acetate, 2.0 g diamine citrate, 1.0 g Tween-80, 0.4 g dipotassium hydrogen phosphate, 0.58 g magnesium sulfate, 0.29 g manganese sulfate, 20.0 g calcium carbonate, and 15.0 g agar to distilled water in sequence and make up the distilled water to 1000 mL. Adjust the pH to 6.3, stir and heat, boil for 3 min, and sterilize at 121 °C and 0.2 Mpa for 30 - 40 min to obtain MRS medium; S3.2: Take Lactobacillus salivarius subsp. salicinum AP-32 from the preserved strain tube, pick the bacteria with an inoculation loop on the slant, put them into a test tube containing sterile normal saline to make a 10 8 CFU / mL suspension of Lactobacillus salivarius subsp. salicinum AP-32. Pipette the suspension with a sterile pipette and inoculate it into the MRS medium with an inoculation amount of 1%. Put the inoculated medium into a constant temperature incubator and culture it at 37 °C for 24 h to obtain activated Lactobacillus salivarius subsp. salicinum AP-32; S3.3: Take Bifidobacterium lactis Bb12 from the preserved strain tube, pick the bacteria with an inoculation loop on the slant, put them into a test tube containing sterile normal saline to make a 10 8 CFU / mL suspension of Bifidobacterium lactis Bb12. Pipette the suspension with a sterile pipette and inoculate it into the MRS medium with an inoculation amount of 1%. Put the inoculated medium into a constant temperature incubator and culture it at 38 °C for 24 h to obtain activated Bifidobacterium lactis Bb12; S4: Preparation of brewed drink S4.1: Weigh 20 parts by weight of inulin, 10 parts by weight of sucrose, 5 parts by weight of yeast, 2 parts by weight of sodium lactate, 2 parts by weight of magnesium lactate, 2 parts by weight of potassium lactate, and 2 parts by weight of calcium lactate and put them into a fermentation tank. Add 700 parts by weight of deionized water, stir until completely dissolved, and sterilize at 115 °C for 40 min; S4.2: After the liquid in the fermentation tank has cooled to room temperature, inoculate the activated Lactobacillus salivarius subsp. salicinum AP-32 and the activated Bifidobacterium lactis Bb12 under sterile conditions. The ratio of Lactobacillus salivarius subsp. salicinum AP-32 to the activated Bifidobacterium lactis Bb12 is 1:1, and the total inoculation amount is 5% of the liquid in the fermentation tank. Then ferment at 37 °C for 5 days, and stir for 30 minutes every 14 hours during fermentation to obtain the fermentation broth; S4.3: Centrifuge the fermentation broth at 6000 r / min to remove the precipitate, obtain the supernatant, add 10 parts by weight of plantain polysaccharide to the supernatant to obtain a composite solution, and perform freeze-drying on the composite solution to obtain the composite fermented inulin; S4.4: Mix 20 parts by weight of resistant dextrin, 5 parts by weight of fructooligosaccharide, 2 parts by weight of isomaltooligosaccharide, and 2 parts by weight of stevioside, pulverize and mix evenly with a pulverizer, then pass through a 120-mesh sieve, and then stir and mix evenly with the composite fermented inulin to obtain the ready-to-drink beverage.

[0025] Example 3: A preparation process for a ready-to-drink beverage of composite fermented inulin, as Figure 1 shown, includes the following steps: S1: Preparation of ionic liquid S1.1: Dissolve 12 parts by weight of benzoxazole in 60 parts by weight of absolute ethanol, stir and mix evenly to obtain a benzoxazole ethanol solution, and dissolve 15 parts by weight of trifluoromethanesulfonic acid in 30 parts by weight of distilled water, stir and mix evenly to obtain a trifluoromethanesulfonic acid solution; S1.2: At 4 °C, drop the trifluoromethanesulfonic acid solution into the benzoxazole ethanol solution at a rate of 4 mL / min. Then, under nitrogen protection, stir and react at room temperature for 4 hours. After the reaction is completed, perform reduced pressure concentration to obtain a solid reactant. Wash the solid reactant twice with ethyl acetate, then recrystallize with absolute ethanol, and perform reduced pressure concentration again to obtain the ionic liquid; S2: Extraction of inulin S2.1: Thoroughly wash the chicory roots, remove the surface soil and impurities, place them in 90 °C steam for blanching for 5 minutes, cut the washed chicory roots into thin slices, soak them in distilled water for 1 hour, then dry the thin slices at 60 °C, and then pulverize them and pass through a 50-mesh sieve to obtain chicory root powder; S2.2: Mix the chicory root powder with distilled water at a ratio of 1:30, add 3% of the ionic liquid and 25 mg / L of neutral protease to the total solution, perform ultrasonic treatment at 30 W and 20 kHz for 20 minutes, then add 25% of polyethylene glycol and 20% of ammonium sulfate to the total solution, mix well, and centrifuge at 5000 r / min for 10 minutes to collect the lower-layer extract; S2.3: Extract the lower-layer extract with an equal volume of ethyl acetate twice to recover the ionic liquid. Pass the extracted lower-layer extract through an ion exchange resin column for 2.5 h for decolorization treatment to obtain a refined solution. Concentrate the refined solution under reduced pressure and freeze-dry it to obtain inulin. S3: Activation of strains S3.1: Add 10.0 g of peptone, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 5.0 g of sodium acetate, 2.0 g of diammonium citrate, 1.0 g of Tween-80, 0.4 g of dipotassium hydrogen phosphate, 0.58 g of magnesium sulfate, 0.29 g of manganese sulfate, 20.0 g of calcium carbonate, and 15.0 g of agar to distilled water in sequence and make up the distilled water to 1000 mL. Adjust the pH to 6.3, stir and then heat, boil for 2 min, and sterilize at 120 °C and 0.1 Mpa for 30 min to obtain MRS medium. S3.2: Take Lactobacillus salivarius subsp. salicinum AP-32 from the preserved strain tube, pick the bacterial cells on the slant with an inoculation loop, put them into a test tube containing sterile normal saline, and make a 10 9 CFU / mL suspension of Lactobacillus salivarius subsp. salicinum AP-32. Pipette the suspension with a sterile pipette and inoculate it into the MRS medium with an inoculation amount of 2%. Put the inoculated medium into a constant temperature incubator and culture it at 37 °C for 18 h to obtain activated Lactobacillus salivarius subsp. salicinum AP-32. S3.3: Take Bifidobacterium lactis Bb12 from the preserved strain tube, pick the bacterial cells on the slant with an inoculation loop, put them into a test tube containing sterile normal saline, and make a 10 9 CFU / mL suspension of Bifidobacterium lactis Bb12. Pipette the suspension with a sterile pipette and inoculate it into the MRS medium with an inoculation amount of 2%. Put the inoculated medium into a constant temperature incubator and culture it at 36 °C for 18 h to obtain activated Bifidobacterium lactis Bb12. S4: Preparation of the brewed drink S4.1: Weigh 30 parts by weight of inulin, 12 parts by weight of sucrose, 8 parts by weight of yeast, 3 parts by weight of sodium lactate, 3 parts by weight of magnesium lactate, 3 parts by weight of potassium lactate, and 3 parts by weight of calcium lactate and put them into a fermentation tank. Add 800 parts by weight of deionized water, stir until completely dissolved, and sterilize at 110 °C for 30 min. S4.2: After the liquid in the fermentation tank cools to room temperature, inoculate the activated Lactobacillus salivarius subsp. salicinum AP-32 and the activated Bifidobacterium lactis Bb12 under sterile conditions. The ratio of Lactobacillus salivarius subsp. salicinum AP-32 to the activated Bifidobacterium lactis Bb12 is 1:1, and the total inoculation amount is 8% of the liquid in the fermentation tank. Then ferment at 37 °C for 3 d, and stir for 20 min every 12 h during fermentation to obtain the fermentation broth. S4.3: Centrifuge the fermentation broth at 5000 r / min to remove the precipitate, obtain the supernatant, add 15 parts by weight of psyllium polysaccharide to the supernatant to obtain a composite solution, and subject the composite solution to freeze-drying to obtain composite fermented inulin; S4.4: Mix 30 parts by weight of resistant dextrin, 8 parts by weight of fructooligosaccharide, 3 parts by weight of isomaltooligosaccharide, and 3 parts by weight of stevioside, pulverize and mix them evenly through a pulverizer, then pass through a 100-mesh sieve, and then stir and mix them evenly with the composite fermented inulin to obtain a ready-to-drink beverage.

[0026] Comparative Example 1: Compared with Example 1, the difference in Comparative Example 1 is that Comparative Example 1 removes the ionic liquid in Steps S1 and S2.2, and the other steps remain unchanged to prepare a ready-to-drink beverage, denoted as Comparative Example 1.

[0027] Comparative Example 2: Compared with Example 1, the difference in Comparative Example 2 is that Comparative Example 2 removes Lactobacillus salivarius subsp. salicinius AP-32 in Steps S3.2 and S4.2, and the other steps remain unchanged to prepare a ready-to-drink beverage, denoted as Comparative Example 2.

[0028] Comparative Example 3: Compared with Example 1, the difference in Comparative Example 3 is that Comparative Example 3 removes Bifidobacterium lactis Bb12 in Steps S3.3 and S4.2, and the other steps remain unchanged to prepare a ready-to-drink beverage, denoted as Comparative Example 3.

[0029] Comparative Example 4: Compared with Example 1, the difference in Comparative Example 4 is that Comparative Example 4 removes the psyllium polysaccharide extract in Step S4.3, and the other steps remain unchanged to prepare a ready-to-drink beverage, denoted as Comparative Example 4.

[0030] Comparative Example 5: Compared with Example 1, the difference in Comparative Example 5 is that Comparative Example 5 removes Steps S1 - S3 and S4.1 - S4.3, and replaces the composite fermented inulin in S4.4 with 10 parts by weight of psyllium polysaccharide, and the other steps remain unchanged to prepare a ready-to-drink beverage, denoted as Comparative Example 5.

[0031] Determine the inulin extraction rate and inulin purity of Examples 1 - 3 and Comparative Example 1, and the measurement results are shown in Table 1.

[0032] Table 1. Measurement results of inulin extraction rate and inulin purity of Examples 1 - 3 and Comparative Example 1 Inulin extraction rate (%) Inulin purity (%) Example 1 62.8 98.3 Example 2 62.5 98.1 Example 3 62.7 98.1 Comparative Example 1 57.3 91.4 It can be seen from the data in Table 1 that the ionic liquid-assisted extraction of inulin by the polyethylene glycol and ammonium sulfate aqueous two-phase system can enhance the solubility of inulin, thereby improving the inulin extraction rate and at the same time improving the purity of inulin.

[0033] Determination of defecation time and fecal quality: Preparation of the brewed drink solution: Add 10 g of the brewed drinks prepared in Examples 1-3 and Comparative Examples 2-5 to 50 mL of pure water, stir and mix to obtain the brewed drink solution.

[0034] Preparation of the ink: Weigh 100 g of gelatin, add distilled water, boil until the solution is transparent, add 50 g of activated carbon powder, then boil. After the solution cools, add distilled water to make up the volume to 1000 ml and store for later use.

[0035] Preparation of the compound diphenoxylate suspension: Take 50 mg of compound diphenoxylate tablets, grind them into powder and add distilled water to make up the volume to 100 ml, and prepare it before use.

[0036] After 50 male mice were adaptively fed with basal diet for 3 d, they were divided into 9 groups: blank control group, model group, Example 1 group, Example 2 group, Example 3 group, and Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group. The body weights of the mice in each group were basically the same. The Example 1 group, Example 2 group, Example 3 group, and Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group were gavaged with 2 mL / kg of the brewed drink solution, and the blank control group and the model group were gavaged with an equal amount of distilled water. After continuously administering for 14 d, the mice in each group were fasted for 24 h, then weighed, and an equal amount of distilled water was given to the test mice in each group. 30 min later, except for the blank control group, the mice in the model group, low-dose group, medium-dose group and high-dose group were all gavaged with 10 mg / kg of compound diphenoxylate. 1 h later, 0.5 mL / mouse of the brewed drink solution containing 15% ink was gavaged to each group of mice, and the control group was gavaged with ink. The mice in each group were allowed to eat freely in the cage. Observe and record the first defecation time, the first black stool time and the total defecation mass within 12 h of each mouse since gavaging with compound diphenoxylate. Measure the average value, and the measurement results are shown in Table 2.

[0037] Table 2. Measurement results of defecation time, black stool time and defecation amount of mice First defecation time (min) First black stool defecation time (min) Total defecation mass within 12 h (g) Blank control group 79.7 158.4 2.12 Constipation model group 201.3 243.4 0.64 Example 1 112.3 141.3 1.79 Example 2 123.2 148.3 1.62 Example 3 119.7 142.5 1.73 Comparative Example 2 158.4 193.2 1.21 Comparative Example 3 159.3 197.2 1.12 Comparative Example 4 145.3 176.5 1.43 Comparative Example 5 178.6 212.3 0.92 It can be seen from the data in Table 2 that the brewed drink prepared by the present invention has a significant effect on relieving constipation and promoting intestinal health. It can be seen from the data of Comparative Example 2 and Comparative Example 3 that the co-fermentation of Lactobacillus salivarius AP-32 and Bifidobacterium lactis Bb12 has a better effect on relieving constipation symptoms and improving the intestinal environment compared with single fermentation, indicating that the co-fermentation of Lactobacillus salivarius AP-32 and Bifidobacterium lactis Bb12 improves the effect of the compound fermented inulin brewed drink on relieving constipation and promoting intestinal health; it can be seen from the data of Comparative Examples 4-5 that the brewed drink is prepared by compounding fermented inulin and plantain polysaccharide, and through the interaction between the two, constipation symptoms can be relieved and defecation can be effectively promoted.

[0038] The above embodiments are only illustrative of the principles and effects of the present invention and are not intended to limit the present invention. Any person familiar with this technology can modify or change the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical idea disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A preparation process for a composite fermented inulin beverage, characterized in that: The steps include: S1: Preparation of ionic liquids The ionic liquid is prepared by using benzoxazole and trifluoromethanesulfonic acid as raw materials; S2: Extraction of Inulin The chicory root is first treated with steam at 90-95°C, and then an aqueous two-phase extraction with polyethylene glycol and ammonium sulfate is assisted by ultrasonic treatment with ionic liquid and neutral protease to prepare inulin; S3: Activation of bacteria Lactobacillus salivarius subspecies AP-32 and Bifidobacterium lactis Bb12 were activated; S4: Preparation of brewed beverages Inulin is fermented by Lactobacillus salivarius subspecies AP-32 and Bifidobacterium lactis Bb12, and then compounded with Plantago polysaccharide to prepare composite fermented inulin, which is a brewed beverage.

2. The preparation process of a composite fermented inulin brewing beverage according to claim 1, characterized in that: Step S1: Preparation of ionic liquid, specifically comprising the following steps: S1.1: Dissolve 10-12 parts by weight of benzoxazole in 50-60 parts by weight of anhydrous ethanol, stir and mix to obtain a benzoxazole ethanol solution, and dissolve 14-15 parts by weight of trifluoromethanesulfonic acid in 20-30 parts by weight of distilled water, stir and mix to obtain a trifluoromethanesulfonic acid solution; S1.2: At 4-5°C, add trifluoromethanesulfonic acid solution to benzoxazole ethanol solution at 4-5 mL / min, and then stir the reaction at room temperature for 4-5 hours under nitrogen protection. After the reaction is completed, concentrate under reduced pressure to obtain a solid reactant. Wash the solid reactant with ethyl acetate 2-3 times, then recrystallize with anhydrous ethanol, and concentrate under reduced pressure again to obtain an ionic liquid.

3. The preparation process of a composite fermented inulin brewing beverage according to claim 2, characterized in that: Step S2: extracting inulin, specifically comprising the following steps: S2.1: The chicory roots are thoroughly cleaned to remove dirt and impurities on the surface, and are blanched in 90-95°C steam for 5-10 minutes. The cleaned chicory roots are cut into thin slices, soaked in distilled water for 1-2 hours, and then dried at 60-65°C, crushed, and sieved through a 50-60 mesh sieve to obtain chicory root powder; S2.2: Mix chicory root powder and distilled water at a ratio of 1:25-30, add 2-3% of the total solution of ionic liquid and 23-25 ​​mg / L of neutral protease, perform ultrasonic treatment, then add 23-25% of the total solution of polyethylene glycol and 18-20% of the total solution of ammonium sulfate, mix well, centrifuge at 5000-6000 r / min for 10-12 min, and collect the lower layer of extract; S2.3: The lower layer extract is extracted 2-3 times with an equal volume of ethyl acetate to recover the ionic liquid, and the extracted lower layer extract is passed through an ion exchange resin tower for decolorization for 2.5-3 hours to obtain a refined solution; the refined solution is concentrated under reduced pressure and freeze-dried to obtain inulin.

4. The preparation process of a composite fermented inulin brewing beverage according to claim 3, characterized in that: In step S2.2, the ultrasound is specifically performed at 30-50W and 20-25kHz for 20-30min.

5. The preparation process of a composite fermented inulin brewing beverage according to claim 3, characterized in that: Step S3: Activation of the bacterial strain, specifically comprising the following steps: S3.1: 10.0 g of peptone, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 5.0 g of sodium acetate, 2.0 g of diammonium citrate, 1.0 g of Tween-80, 0.4 g of dipotassium hydrogen phosphate, 0.58 g of magnesium sulfate, 0.29 g of manganese sulfate, 20.0 g of calcium carbonate, and 15.0 g of agar are added to distilled water in sequence and the distilled water is added to 1000 mL, the pH is adjusted to 6.3, heated after stirring, boiled for 2-3 min, and sterilized at 120-121°C and 0.1-0.2 MPa for 30-40 min to obtain MRS medium; S3.2: Take out Lactobacillus salivarius subsp. AP-32 from the preserved bacterial tube, pick up the bacterial body on the inclined surface with an inoculating loop, put it into a test tube filled with sterile physiological saline to prepare a bacterial suspension of Lactobacillus salivarius subsp. AP-32, take up the bacterial suspension with a sterile pipette, and inoculate it into MRS culture medium with an inoculation amount of 1-2%. Put the inoculated culture medium into a constant temperature incubator and culture it at 37°C for 18-24h to obtain activated Lactobacillus salivarius subsp. AP-32; S3.3: Take out Bifidobacterium lactis Bb12 from the preserved bacteria tube, pick up the bacteria on the slope with an inoculating loop, put them into a test tube filled with sterile physiological saline to make a Bifidobacterium lactis Bb12 bacterial suspension, draw up the bacterial suspension with a sterile pipette, and inoculate it into MRS culture medium with an inoculation amount of 1-2%. Put the inoculated culture medium into a constant temperature incubator and culture it at 36-38°C for 18-24h to obtain activated Bifidobacterium lactis Bb12.

6. The preparation process of a composite fermented inulin brewing beverage according to claim 5, characterized in that: In steps S3.2 and S3.3, the concentrations of the suspension of Lactobacillus salivarius subspecies AP-32 and the suspension of Bifidobacterium lactis Bb12 were both 10 8 -10 9 CFU / mL.

7. The preparation process of a composite fermented inulin brewing beverage according to claim 6, characterized in that: Step S4 is the preparation of brewing beverage, which specifically includes the following steps: S4.1: Weigh 20-30 parts by weight of inulin, 10-12 parts by weight of sucrose, 5-8 parts by weight of yeast, 2-3 parts by weight of sodium lactate, 2-3 parts by weight of magnesium lactate, 2-3 parts by weight of potassium lactate, and 2-3 parts by weight of calcium lactate into a fermentation tank, add 700-800 parts by weight of deionized water, stir until completely dissolved, and sterilize at 110-115°C for 30-40 minutes; S4.2: After the liquid in the fermentation tank is cooled to room temperature, activated Lactobacillus salivarius subspecies AP-32 and activated Bifidobacterium lactis Bb12 are added under sterile conditions, and then fermented at 37°C for 3-5 days, with stirring for 20-30 minutes at intervals of 12-14 hours during the fermentation period, to obtain a fermentation liquid; S4.3: centrifuging the fermentation liquid at 5000-6000 r / min to remove the precipitate to obtain a supernatant, adding 10-15 parts by weight of psyllium polysaccharide to the supernatant to obtain a composite solution, and freeze-drying the composite solution to obtain composite fermented inulin; S4.4: Mix 20-30 parts by weight of resistant dextrin, 5-8 parts by weight of oligofructose, 2-3 parts by weight of isomaltooligosaccharide and 2-3 parts by weight of stevioside, grind them evenly with a grinder, pass through a 100-120 mesh sieve, and then stir and mix evenly with composite fermented inulin to obtain an brewed beverage.

8. The process for preparing a composite fermented inulin beverage according to claim 7, characterized in that: The total inoculation amount of the bacterial liquid in step S4.2 is 5-8% of the liquid in the fermentation tank.

9. The preparation process of a composite fermented inulin brewing beverage according to claim 7, characterized in that: In step S4.2, the ratio of Lactobacillus salivarius subspecies AP-32 to the activated Bifidobacterium lactis Bb12 is 1:

1.

10. A composite fermented inulin brewing beverage, characterized in that: The beverage is prepared by the process for preparing a composite fermented inulin beverage according to any one of claims 1 to 9.

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