Composite fermented inulin brewing beverage and preparation process thereof

Abstract

The application provides a kind of composite fermented inulin brewing beverage and its preparation process, belongs to brewing beverage preparation technical field;Its preparation process includes the following steps: preparation of ionic liquid;Extraction of inulin;Activation of strain;Preparation of brewing beverage.The application can reduce the interference of impurities by ionic liquid assisted polyethylene glycol and ammonium sulfate aqueous two-phase phase synergistic extraction of inulin, thereby improving purity, then improving the bioavailability of inulin by synergistic fermentation of lactobacillus salivarius AP-32 and bifidobacterium lactis Bb12, making it easier to be absorbed by human body, thereby effectively improving the effect of inulin in relieving constipation, finally, the fermented inulin is compounded with plantago seed polysaccharide to prepare a brewing beverage, thereby relieving constipation symptoms and effectively promoting defecation.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of brewing beverage preparation, in particular to a compound fermented inulin brewing beverage and a preparation process thereof. BACKGROUND

[0002] With the improvement of people's living standards and the continuous enhancement of health consciousness, more and more people begin to pay attention to a healthy lifestyle, and the demand for health drinks with specific functions and high nutritional value is also increasing. Among the many functional ingredients, inulin, as a naturally occurring polysaccharide, has received widespread attention. Inulin is widely found in Jerusalem artichoke, onion and other plants, and is widely used due to its good prebiotic properties. Studies have shown that inulin can be used as a food source for beneficial bacteria in the gut, promoting the growth and reproduction of beneficial bacteria such as bifidobacteria, thereby improving the balance of intestinal microecology, enhancing immunity, and helping to prevent constipation and other digestive system diseases.

[0003] However, there are still deficiencies in existing inulin-related products and technologies. Inulin extraction is mainly based on Jerusalem artichoke, chicory and agave, and organic solvent extraction, hot water extraction or biological enzyme extraction methods are used to extract inulin. These methods have low extraction efficiency, low purity of inulin, and most inulin products only emphasize its role as a prebiotic, failing to fully utilize fermentation technology to further enhance product added value. Some active ingredients are difficult for the human body to absorb efficiently, affecting the actual application effect of preventing constipation.

[0004] Therefore, we propose a compound fermented inulin brewing beverage and a preparation process thereof. SUMMARY

[0005] In view of the deficiencies in the prior art, the purpose of the present application is to provide a compound fermented inulin brewing beverage and a preparation process thereof.

[0006] A preparation process of a compound fermented inulin brewing beverage, comprising the following steps:

[0007] S1: Preparation of ionic liquid

[0008] The ionic liquid is prepared using benzoxazole and trifluoromethanesulfonic acid as raw materials;

[0009] S2: Extraction of inulin

[0010] First, the chicory roots are treated with 90-95℃ steam, and then the ionic liquid is treated with ultrasonic treatment assisted by polyethylene glycol and ammonium sulfate aqueous two-phase extraction and neutral protease to prepare inulin;

[0011] S3: Activation of strains

[0012] The saliva lactobacillus salivarius subsp. AP-32 and bifidobacterium lactis Bb12 are subjected to activation treatment;

[0013] S4: preparation of the brewing beverage

[0014] The inulin is fermented by the saliva lactobacillus salivarius subsp. AP-32 and bifidobacterium lactis Bb12, and then compounded with the plantain polysaccharide to prepare a compound fermented inulin, which is the brewing beverage.

[0015] Further, the preparation of the ionic liquid in step S1 specifically includes the following steps:

[0016] S1.1: 10-12 parts by weight of benzoxazole is dissolved in 50-60 parts by weight of anhydrous ethanol, stirred and mixed uniformly to obtain a benzoxazole ethanol solution, and 14-15 parts by weight of trifluoromethane sulfonic acid is dissolved in 20-30 parts by weight of distilled water, stirred and mixed uniformly to obtain a trifluoromethane sulfonic acid solution;

[0017] S1.2: The trifluoromethane sulfonic acid solution is added dropwise to the benzoxazole ethanol solution at 4-5 mL / min under 4-5°C, and then stirred and reacted at room temperature for 4-5h under nitrogen protection. After the reaction is completed, vacuum concentration is performed to obtain a solid reactant. The solid reactant is washed with ethyl acetate for 2-3 times, then recrystallized with anhydrous ethanol, and vacuum concentrated again to obtain the ionic liquid.

[0018] Further, the extraction of the inulin in step S2 specifically includes the following steps:

[0019] S2.1: The chicory roots are thoroughly washed to remove the surface soil and impurities, and then hot scalded in steam at 90-95°C for 5-10min. The washed chicory roots are cut into thin slices, soaked in distilled water for 1-2h, and then dried at 60-65°C. After drying, the slices are crushed and sieved through a 50-60 mesh sieve to obtain chicory root powder;

[0020] S2.2: The chicory root powder is mixed with distilled water at a ratio of 1:25-30, and then 2-3% of the ionic liquid and 23-25mg / L of neutral protease are added to the total solution. After ultrasonic treatment, 23-25% of polyethylene glycol and 18-20% of ammonium sulfate are added to the total solution. After mixing, centrifugation is performed at 5000-6000r / min for 10-12min, and the lower layer of the extract is collected;

[0021] S2.3: The lower layer of the extract is extracted with an equal volume of ethyl acetate for 2-3 times to recover the ionic liquid. The extracted lower layer of the extract is passed through an ion exchange resin tower for 2.5-3h of decolorization treatment to obtain a refined solution. The refined solution is vacuum concentrated, freeze-dried, and the inulin is obtained.

[0022] Further, the ultrasonic in step S2.2 is specifically 20-30 min under 30-50 W, 20-25 kHz.

[0023] Further, the activation of the strains in step S3 specifically includes the following steps:

[0024] S3.1: Add peptone 10.0 g, beef extract 10.0 g, yeast extract 5.0 g, glucose 20.0 g, sodium acetate 5.0 g, diaminocitric acid 2.0 g, Tween-80 1.0 g, potassium phosphate 0.4 g, magnesium sulfate 0.58 g, manganese sulfate 0.29 g, calcium carbonate 20.0 g, agar 15.0 g into distilled water in sequence and supplement the distilled water to 1000 mL, adjust the pH to 6.3, stir and heat, boil for 2-3 min, sterilize at 120-121 ℃, 0.1-0.2 MPa for 30-40 min to obtain MRS medium;

[0025] S3.2: Take the Lactobacillus salivarius subsp. salicinius AP-32 from the preserved strain tube, pick the bacteria on the slope with a inoculation loop, put it into a test tube containing sterile normal saline to prepare Lactobacillus salivarius subsp. salicinius AP-32 bacterial suspension, 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 it at 37 ℃ for 18-24 h to obtain activated Lactobacillus salivarius subsp. salicinius AP-32;

[0026] S3.3: Take the Bifidobacterium lactis Bb12 from the preserved strain tube, pick the bacteria on the slope with a inoculation loop, put it into a test tube containing sterile normal saline to prepare Bifidobacterium lactis Bb12 bacterial suspension, 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 it at 36-38 ℃ for 18-24 h to obtain activated Bifidobacterium lactis Bb12.

[0027] Further, the concentrations of the Lactobacillus salivarius subsp. salicinius AP-32 bacterial suspension and the Bifidobacterium lactis Bb12 bacterial suspension in steps S3.2 and S3.3 are both 10 8 -10 9 CFU / mL.

[0028] Further, the preparation of the brewed beverage in step S4 specifically includes the following steps:

[0029] S4.1: 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, 2-3 parts by weight of calcium lactate are put into a fermentation tank, 700-800 parts by weight of deionized water is put in, stirring until completely dissolved, high temperature sterilization at 110-115 DEG C for 30-40 min;

[0030] S4.2: after the liquid in the fermentation tank is cooled to room temperature, activated lactobacillus salivarius salicin subspecies AP-32 and activated bifidobacterium lactis Bb12 are inoculated under sterile conditions, and then fermented at 37 DEG C for 3-5 days, stirring for 20-30 min every 12-14 h during fermentation, to obtain a fermentation liquid;

[0031] S4.3: the fermentation liquid is centrifuged at 5000-6000 r / min to remove the precipitate, to obtain a supernatant, 10-15 parts by weight of psyllium polysaccharide is added to the supernatant to obtain a complex solution, and the complex solution is freeze-dried to obtain a complex fermented inulin;

[0032] S4.4: 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 are mixed, uniformly pulverized by a pulverizer, and then sieved through a 100-120 mesh sieve, and then uniformly mixed with the complex fermented inulin to obtain a brewing beverage.

[0033] Further, the total inoculation amount of the bacterial liquid in step S4.2 is 5-8% of the liquid in the fermentation tank.

[0034] Further, the ratio of lactobacillus salivarius salicin subspecies AP-32 to activated bifidobacterium lactis Bb12 in step S4.2 is 1:1.

[0035] A complex fermented inulin brewing beverage is prepared by the preparation process of any one of the complex fermented inulin brewing beverages.

[0036] Compared with the prior art, the present application has at least the following beneficial effects:

[0037] 1. The present application extracts inulin by ion liquid assisted polyethylene glycol and ammonium sulfate aqueous two-phase system, the ion liquid has low volatility, high thermal stability and good solubility, the cation and anion of the ion liquid can form hydrogen bond and electrostatic interaction with inulin molecules, which can effectively dissolve inulin in chicory root, thereby improving the solubility of inulin, and the selective dissolution of ion liquid to inulin can reduce the dissolution of impurities such as protein and pectin, improve the purity of inulin, the use of ion liquid can avoid the damage of high temperature, high pressure and other conditions in traditional extraction method to the structure of inulin, 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 extract through phase separation, reduce the interference of impurities, thereby improving the purity.

[0038] 2. The present application can effectively improve the effect of inulin in relieving constipation by secreting various enzymes in the fermentation process of lactobacillus salivarius AP-32 and bifidobacterium lactis Bb12, which can produce synergistic effect to decompose inulin into smaller molecules, improve the bioavailability of inulin and make it easier to be absorbed by human body, and the short-chain fatty acids, lactic acid and other metabolites produced in the fermentation process can not only provide energy, but also regulate intestinal flora, relieve constipation symptoms and improve intestinal environment, and the two probiotics can maintain intestinal microecological balance by competitive inhibition of harmful bacteria, so that the effect of compound fermented inulin brewing beverage in relieving constipation and promoting intestinal health is improved through the synergistic fermentation of lactobacillus salivarius AP-32 and bifidobacterium lactis Bb12.

[0039] 3. The present application can relieve constipation and effectively promote defecation by preparing a brewing beverage by compounding fermented inulin and ispaghula polysaccharide, which has strong water retention capacity and can absorb and retain water in the intestine, soften feces and increase the volume and weight of feces, so as to promote defecation, and the short-chain fatty acids and other substances produced in the fermentation process of fermented inulin can reduce the pH value in the colon, stimulate the colon muscle and enhance its peristalsis, so as to promote the movement of intestinal contents and help defecation, the two interact with each other to relieve constipation symptoms and effectively promote defecation. BRIEF DESCRIPTION OF DRAWINGS

[0040] The accompanying drawings, which are incorporated herein and constitute part of the specification, illustrate embodiments of the application and, together with the description, further serve to explain the principles of the application and to enable a person skilled in the relevant art to implement and use the application.

[0041] Figure 1 A preparation process flow chart of a compound fermented inulin brewing beverage used in the embodiments of the present application. DETAILED DESCRIPTION

[0042] The preparation process of the composite fermented inulin brewing beverage provided by the present application is described in detail below in combination with the drawings and specific embodiments. It should be noted that, in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments, and other alternative ways can also be used by those skilled in the art to implement some known technologies; and the drawings are only used to more specifically describe the embodiments, and are not intended to specifically limit the present application.

[0043] The reaction formula of the ionic liquid is as follows: .

[0044] Embodiment 1: The preparation process of a composite fermented inulin brewing beverage, as shown in Figure 1 , includes the following steps:

[0045] S1: Preparation of ionic liquid

[0046] S1.1: 10 parts by weight of benzoxazole is dissolved in 50 parts by weight of anhydrous ethanol, and stirred and mixed uniformly to obtain a benzoxazole ethanol solution; 14 parts by weight of trifluoromethane sulfonic acid is dissolved in 20 parts by weight of distilled water, and stirred and mixed uniformly to obtain a trifluoromethane sulfonic acid solution;

[0047] S1.2: The trifluoromethane sulfonic acid solution is added dropwise to the benzoxazole ethanol solution at 4 mL / min at 4℃, and then stirred and reacted at room temperature for 4h under nitrogen protection; after the reaction is completed, vacuum concentration is performed to obtain a solid reaction product; the solid reaction product is washed with ethyl acetate twice, then recrystallized with anhydrous ethanol, and vacuum concentrated again to obtain the ionic liquid;

[0048] S2: Extraction of inulin

[0049] S2.1: The chicory roots are thoroughly washed to remove surface soil and impurities, and then hot-dipped in steam at 90℃ for 5min; the washed chicory roots are cut into thin slices, soaked in distilled water for 1h, and then dried at 60℃; the dried slices are then crushed and sieved through a 50-mesh sieve to obtain chicory root powder;

[0050] S2.2: The chicory root powder is mixed with distilled water at a ratio of 1:25, and then 2% of the ionic liquid and 23mg / L of neutral protease are added to the total solution; ultrasonic treatment is performed at 30W and 20kHz for 20min; then 23% of polyethylene glycol and 18% of ammonium sulfate are added to the total solution; after mixing, centrifugation is performed at 5000r / min for 10min, and the lower layer of the extract is collected;

[0051] S2.3: The lower layer of the extract is extracted with an equal volume of ethyl acetate twice to recover the ionic liquid; the extracted lower layer of the extract is passed through an ion exchange resin tower for 2.5h of decolorization treatment to obtain a refined solution; the refined solution is vacuum concentrated, freeze-dried, and inulin is obtained.

[0052] S3: Activation of the bacterial strain

[0053] S3.1: Add protein peptone 10.0 g, beef extract 10.0 g, yeast extract 5.0 g, glucose 20.0 g, sodium acetate 5.0 g, diaminocitric acid 2.0 g, Tween-80 1.0 g, potassium phosphate dibasic 0.4 g, magnesium sulfate 0.58 g, manganese sulfate 0.29 g, calcium carbonate 20.0 g, agar 15.0 g into distilled water in sequence and supplement distilled water to 1000 mL, adjust pH to 6.3, stir and heat, boil for 2 min, sterilize at 120℃, 0.1 MPa for 30 min to obtain MRS medium;

[0054] S3.2: Take saliva lactobacillus subsp. salivarius AP-32 from the preserved bacterial strain tube, pick up the bacterial body on the slope with an inoculation loop, put it into a test tube containing sterile normal saline, and prepare a saliva lactobacillus subsp. salivarius AP-32 bacterial suspension of 10 8 CFU / mL, use a sterile pipette to suck the bacterial suspension, inoculate it into the MRS medium, and the inoculation amount is 1%, put the inoculated medium into a constant temperature incubator, and culture it at 37℃ for 18 h to obtain activated saliva lactobacillus subsp. salivarius AP-32;

[0055] S3.3: Take lactobacillus bifidus Bb12 from the preserved bacterial strain tube, pick up the bacterial body on the slope with an inoculation loop, put it into a test tube containing sterile normal saline, and prepare a lactobacillus bifidus Bb12 bacterial suspension of 10 8 CFU / mL, use a sterile pipette to suck the bacterial suspension, inoculate it into the MRS medium, and the inoculation amount is 1%, put the inoculated medium into a constant temperature incubator, and culture it at 36℃ for 18 h to obtain activated lactobacillus bifidus Bb12;

[0056] S4: Preparation of the brewed beverage

[0057] 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℃ for 30 min;

[0058] S4.2: After the liquid in the fermentation tank cools to room temperature, inoculate the activated saliva lactobacillus subsp. salivarius AP-32 and the activated lactobacillus bifidus Bb12 under sterile conditions, the ratio of saliva lactobacillus subsp. salivarius AP-32 to activated lactobacillus bifidus Bb12 is 1:1, and the total inoculation amount is 5% of the liquid in the fermentation tank, then ferment at 37℃ for 3 d, and stir for 20 min every 12 h during the fermentation period to obtain a fermentation broth;

[0059] S4.3: Centrifuge the fermentation liquor at 5000 r / min to remove the precipitate and obtain a supernatant, add 10 parts by weight of psyllium polysaccharide to the supernatant to obtain a complex solution, and freeze-dry the complex solution to obtain a complex fermented inulin;

[0060] 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, uniformly crush them with a pulverizer, pass them through a 100-mesh sieve, then uniformly mix them with the complex fermented inulin to obtain a brewing beverage.

[0061] Example 2: A preparation process of a complex fermented inulin brewing beverage, as shown in Figure 1 , comprising the following steps:

[0062] S1: Preparation of an ionic liquid

[0063] S1.1: Dissolve 10 parts by weight of benzoxazole in 50 parts by weight of anhydrous ethanol, stir and mix uniformly to obtain a benzoxazole ethanol solution, dissolve 14 parts by weight of trifluoromethanesulfonic acid in 20 parts by weight of distilled water, and stir and mix uniformly to obtain a trifluoromethanesulfonic acid solution;

[0064] S1.2: At 5°C, add the trifluoromethanesulfonic acid solution to the benzoxazole ethanol solution at a rate of 5 mL / min, then stir and react at room temperature for 5 h under nitrogen protection, after the reaction is completed, perform vacuum concentration to obtain a solid reactant, wash the solid reactant with ethyl acetate 3 times, then recrystallize it with anhydrous ethanol, and perform vacuum concentration again to obtain an ionic liquid;

[0065] S2: Extraction of inulin

[0066] S2.1: Thoroughly wash the chicory roots, remove the surface soil and impurities, and place them in a 95°C steam for 10 min of blanching, soak the washed chicory roots in distilled water for 2 h, then dry the slices at 65°C, crush them, and pass them through a 60-mesh sieve to obtain chicory root powder;

[0067] S2.2: Mix the chicory root powder with distilled water at a ratio of 1:25, add 2% of the ionic liquid and 23 mg / L of neutral protease to the total solution, ultrasonicate at 50 W and 25 kHz for 30 min, then add 23% of polyethylene glycol and 18% of ammonium sulfate to the total solution, mix uniformly, and centrifuge at 6000 r / min for 12 min to collect the lower layer of the extract;

[0068] S2.3: Extract the lower layer of the extract with an equal volume of ethyl acetate 3 times to recover the ionic liquid, pass the extracted lower layer of the extract into an ion exchange resin tower for 3 h of decolorization treatment to obtain a refined solution, perform vacuum concentration on the refined solution, freeze-dry it, and obtain inulin.

[0069] S3: Activation of the bacterial strain

[0070] S3.1: Add proteose peptone 10.0 g, beef extract 10.0 g, yeast extract 5.0 g, glucose 20.0 g, sodium acetate 5.0 g, diaminocitric acid 2.0 g, Tween-80 1.0 g, potassium phosphate dibasic 0.4 g, magnesium sulfate 0.58 g, manganese sulfate 0.29 g, calcium carbonate 20.0 g, agar 15.0 g into distilled water in sequence and make up to 1000 mL with distilled water, adjust pH to 6.3, stir and heat, boil for 3 min, sterilize at 121℃, 0.2 MPa for 30-40 min to obtain MRS medium;

[0071] S3.2: Take out the Lactobacillus salivarius subsp. salicinius AP-32 from the preserved bacterial strain tube, pick up the bacterial body on the slope with an inoculation loop, put it into a test tube containing sterile normal saline, and prepare a bacterial suspension of Lactobacillus salivarius subsp. salicinius AP-32 at 10 8 CFU / mL, use a sterile pipette to suck the bacterial suspension, inoculate it into the MRS medium, the inoculation amount is 1%, put the inoculated medium into a constant temperature incubator, cultivate at 37℃ for 24 h, and obtain the activated Lactobacillus salivarius subsp. salicinius AP-32;

[0072] S3.3: Take out Bifidobacterium lactis Bb12 from the preserved bacterial strain tube, pick up the bacterial body on the slope with an inoculation loop, put it into a test tube containing sterile normal saline, and prepare a bacterial suspension of Bifidobacterium lactis Bb12 at 10 8 CFU / mL, use a sterile pipette to suck the bacterial suspension, inoculate it into the MRS medium, the inoculation amount is 1%, put the inoculated medium into a constant temperature incubator, cultivate at 38℃ for 24 h, and obtain the activated Bifidobacterium lactis Bb12;

[0073] S4: Preparation of the brewed beverage

[0074] 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℃ for 40 min;

[0075] S4.2: After the liquid in the fermentation tank cools to room temperature, inoculate the activated Lactobacillus salivarius subsp. salicinius AP-32 and the activated Bifidobacterium lactis Bb12 under sterile conditions, the ratio of Lactobacillus salivarius subsp. salicinius AP-32 to 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℃ for 5 d, stir for 30 min every 14 h during the fermentation period, and obtain the fermentation broth;

[0076] S4.3: The fermentation liquor is centrifuged at 6000 r / min to remove the precipitate, and the supernatant is obtained, 10 parts by weight of psyllium polysaccharide is added to the supernatant to obtain a composite solution, and the composite solution is freeze-dried to obtain a composite fermented inulin;

[0077] S4.4: 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 are mixed, uniformly crushed by a crusher, and then passed through a 120-mesh sieve, and then stirred and mixed uniformly with the composite fermented inulin to obtain a brewing beverage.

[0078] Example 3: A preparation process of a composite fermented inulin brewing beverage, as shown in Figure 1 , comprising the following steps:

[0079] S1: Preparation of ionic liquid

[0080] S1.1: 12 parts by weight of benzoxazole is dissolved in 60 parts by weight of anhydrous ethanol, stirred and mixed uniformly to obtain a benzoxazole ethanol solution, 15 parts by weight of trifluoromethane sulfonic acid is dissolved in 30 parts by weight of distilled water, and stirred and mixed uniformly to obtain a trifluoromethane sulfonic acid solution;

[0081] S1.2: The trifluoromethane sulfonic acid solution is added dropwise to the benzoxazole ethanol solution at 4 mL / min at 4°C, and then stirred at room temperature for 4 h under nitrogen protection, after the reaction is completed, vacuum concentration is carried out, the solid reactant is washed with ethyl acetate twice, then recrystallized with anhydrous ethanol, and vacuum concentrated again to obtain the ionic liquid;

[0082] S2: Extraction of inulin

[0083] S2.1: The chicory roots are thoroughly washed to remove surface soil and impurities, and are blanched in 90°C steam for 5 min, the washed chicory roots are cut into thin slices, soaked in distilled water for 1 h, and then the slices are dried at 60°C, then crushed and passed through a 50-mesh sieve to obtain chicory root powder;

[0084] S2.2: The chicory root powder is mixed with distilled water at a ratio of 1:30, 3% ionic liquid and 25 mg / L neutral protease are added, and ultrasonic treatment is carried out at 30 W and 20 kHz for 20 min, then 25% polyethylene glycol and 20% ammonium sulfate of the total solution are added, mixed uniformly, and then centrifuged at 5000 r / min for 10 min to collect the lower layer of the extract;

[0085] S2.3: The lower layer extract liquid is extracted with equal volume of ethyl acetate twice to recover the ionic liquid, and the extracted lower layer extract liquid is passed into an ion exchange resin tower for 2.5 h of decolorization treatment to obtain a refined solution; the refined solution is concentrated under reduced pressure, frozen and dried to obtain the chrysanthemum powder;

[0086] S3: Activation of the strain

[0087] S3.1: Protein peptone 10.0 g, beef extract 10.0 g, yeast extract 5.0 g, glucose 20.0 g, sodium acetate 5.0 g, citric acid diamine 2.0 g, Tween-80 1.0 g, potassium phosphate 0.4 g, magnesium sulfate 0.58 g, manganese sulfate 0.29 g, calcium carbonate 20.0 g, agar 15.0 g are sequentially added to distilled water and the distilled water is supplemented to 1000 mL, the pH is adjusted to 6.3, after stirring, heating, boiling for 2 min, sterilization at 120℃, 0.1Mpa for 30 min to obtain the MRS culture medium;

[0088] S3.2: The lactobacillus salivarius subsp. salicinus AP-32 is taken out from the preserved strain tube, the bacterial cells are picked up on the slope with an inoculation loop, and are put into a test tube containing sterile normal saline to prepare a bacterial suspension of lactobacillus salivarius subsp. salicinus AP-32 at 10 9 CFU / mL, the bacterial suspension is sucked with a sterile pipette, and is inoculated into the MRS culture medium at an inoculation amount of 2%, the inoculated culture medium is placed into a constant temperature incubator, and is cultured at 37℃ for 18 h to obtain the activated lactobacillus salivarius subsp. salicinus AP-32;

[0089] S3.3: The lactobacillus bifidus Bb12 is taken out from the preserved strain tube, the bacterial cells are picked up on the slope with an inoculation loop, and are put into a test tube containing sterile normal saline to prepare a bacterial suspension of lactobacillus bifidus Bb12 at 10 9 CFU / mL, the bacterial suspension is sucked with a sterile pipette, and is inoculated into the MRS culture medium at an inoculation amount of 2%, the inoculated culture medium is placed into a constant temperature incubator, and is cultured at 36℃ for 18 h to obtain the activated lactobacillus bifidus Bb12;

[0090] S4: Preparation of the brewed beverage

[0091] S4.1: 30 parts by weight of chrysanthemum powder, 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, 3 parts by weight of calcium lactate are put into a fermentation tank, 800 parts by weight of deionized water is added, and stirred until completely dissolved, and sterilized at 110℃ for 30 min;

[0092] S4.2: After the liquid in the fermenter is cooled to room temperature, activated Lactobacillus salivarius subspecies salicinius AP-32 and activated Bifidobacterium lactis Bb12 are inoculated under sterile conditions, the ratio of Lactobacillus salivarius subspecies salicinius AP-32 to activated Bifidobacterium lactis Bb12 is 1:1, and the total inoculation amount is 8% of the liquid in the fermenter, and then fermentation is carried out at 37°C for 3d, and the fermentation is stirred for 20min every 12h during the fermentation, to obtain a fermentation liquor;

[0093] S4.3: The fermentation liquor is centrifuged at 5000r / min to remove the precipitate to obtain a supernatant, 15 parts by weight of psyllium polysaccharide is added to the supernatant to obtain a composite solution, and the composite solution is freeze-dried to obtain a composite fermented inulin;

[0094] S4.4: 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 are mixed, uniformly pulverized by a pulverizer, and then sieved through a 100-mesh sieve, and then uniformly mixed with the composite fermented inulin to obtain a brewing beverage.

[0095] Comparative Example 1: Compared with Example 1, the difference between Comparative Example 1 and Example 1 is that the ionic liquid in steps S1 and S2.2 is removed, and the rest of the steps remain unchanged to prepare the brewing beverage, which is denoted as Comparative Example 1.

[0096] Comparative Example 2: Compared with Example 1, the difference between Comparative Example 2 and Example 1 is that Lactobacillus salivarius subspecies salicinius AP-32 in steps S3.2 and S4.2 is removed, and the rest of the steps remain unchanged to prepare the brewing beverage, which is denoted as Comparative Example 2.

[0097] Comparative Example 3: Compared with Example 1, the difference between Comparative Example 3 and Example 1 is that Bifidobacterium lactis Bb12 in steps S3.3 and S4.2 is removed, and the rest of the steps remain unchanged to prepare the brewing beverage, which is denoted as Comparative Example 3.

[0098] Comparative Example 4: Compared with Example 1, the difference between Comparative Example 4 and Example 1 is that the psyllium polysaccharide extract in step S4.3 is removed, and the rest of the steps remain unchanged to prepare the brewing beverage, which is denoted as Comparative Example 4.

[0099] Comparative Example 5: Compared with Example 1, the difference between Comparative Example 5 and Example 1 is that steps S1-S3 and S4.1-S4.3 are removed, and 10 parts by weight of psyllium polysaccharide is used to replace the composite fermented inulin in step S4.4, and the rest of the steps remain unchanged to prepare the brewing beverage, which is denoted as Comparative Example 5.

[0100] The inulin extraction rate and inulin purity of Examples 1-3 and Comparative Example 1 are determined, and the determination results are shown in Table 1.

[0101] Table 1. Determination results of inulin extraction rate and inulin purity of Examples 1-3 and Comparative Example 1

[0102] 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

[0103] From the data in Table 1, it can be seen that the inulin extraction rate can be increased by the ionic liquid assisted polyethylene glycol and ammonium sulfate aqueous two-phase synergistic extraction of inulin, and the purity of inulin can also be increased.

[0104] Defecation time and fecal quality determination:

[0105] Preparation of the brewed beverage solution: 10 g of the brewed beverage prepared in Examples 1-3 and Comparative Examples 2-5 was added to 50 mL of purified water, and after stirring and mixing, a brewed beverage solution was obtained.

[0106] Preparation of ink: 100 g of gelatin was weighed, distilled water was added, and boiled until the solution was transparent. After adding 50 g of activated carbon powder, it was boiled, and after the solution cooled, distilled water was added to make up to 1000 mL, and stored for use.

[0107] Preparation of compound loperamide suspension: 50 mg of compound loperamide tablets was ground into powder and then distilled water was added to make up to 100 mL, and prepared before use.

[0108] After 50 male mice were adaptively fed with basic feed for 3 d, they were divided into 9 groups: a blank control group, a model group, an Example 1 group, an Example 2 group, an Example 3 group, and Comparative Examples 2-5 groups, and the body weights of the mice in each group were basically equivalent. The mice in the Example 1 group, the Example 2 group, the Example 3 group, and the Comparative Examples 2-5 groups were given 2 mL / kg of the brewed beverage solution by gavage, and the mice in the blank control group and the model group were given an equal amount of distilled water. After 14 d of continuous administration, the mice in each group were fasted for 24 h, and then the mass of each group of mice was weighed, and an equal amount of distilled water was given to each group of test mice. After 30 min, the mice in the model group, the Example 1 group, the Example 2 group, the Example 3 group, and the Comparative Examples 2-5 groups were given 10 mg / kg of compound loperamide by gavage, except for the blank control group. After 1 h, the mice in each group were given 0.5 mL of the brewed beverage solution containing 15% ink per mouse, and the control group was given ink by gavage. The mice in each group were allowed to freely eat in the mouse cage. The first defecation time, the first black feces time, and the total feces mass within 12 h of each mouse since the compound loperamide was given by gavage were observed and recorded. The average value was determined, and the determination results are shown in Table 2.

[0109] Table 2. Determination results of mouse defecation time, black feces time, and feces mass

[0110] Time of first defecation (min) Time of first black stool defecation (min) Total defecation mass within 12h (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

[0111] As can be seen from the data in Table 2, the brewing beverage prepared by the present application has a significant effect on relieving constipation and promoting intestinal health. As can be seen from the data of Comparative Example 2 and Comparative Example 3, the effect of relieving constipation and improving intestinal environment by the synergistic fermentation of Lactobacillus salivarius AP-32 and Bifidobacterium lactis Bb12 is better than that by single fermentation, which indicates that the synergistic fermentation of Lactobacillus salivarius AP-32 and Bifidobacterium lactis Bb12 improves the effect of the compound fermented inulin brewing beverage on relieving constipation and promoting intestinal health. As can be seen from the data of Comparative Example 4-5, the brewing beverage prepared by compounding fermented inulin and psyllium polysaccharide can relieve constipation and effectively promote defecation through the interaction between the two.

[0112] The above examples are only illustrative of the principles and effects of the present application, and are not intended to limit the present application. Any person skilled in the art can modify or change the above examples without departing from the spirit and scope of the present application. Therefore, all equivalent modifications or changes made by those skilled in the art without departing from the spirit and technical thought disclosed by the present application should be covered by the claims of the present application.

Claims

1. A preparation process for a compound fermented inulin beverage, characterized in that, Includes the following steps: S1: Preparation of ionic liquids S1.1: Dissolve 10-12 parts by weight of benzoxazole in 50-60 parts by weight of anhydrous ethanol, stir and mix evenly 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 evenly to obtain a trifluoromethanesulfonic acid solution. S1.2: At 4-5℃, trifluoromethanesulfonic acid solution was added dropwise to benzoxazole ethanol solution at 4-5 mL / min. Then, under nitrogen protection, the reaction was stirred at room temperature for 4-5 h. After the reaction was completed, the mixture was concentrated under reduced pressure to obtain a solid reactant. The solid reactant was washed with ethyl acetate 2-3 times, then recrystallized with anhydrous ethanol, and concentrated under reduced pressure again to obtain an ionic liquid. S2: Inulin Extraction S2.1: Thoroughly clean the chicory root to remove surface dirt and impurities, blanch it in 90-95℃ steam for 5-10 minutes, cut the cleaned chicory root into thin slices, soak it in distilled water for 1-2 hours, then dry the slices at 60-65℃, then pulverize it and pass it through a 50-60 mesh sieve to obtain chicory root powder. S2.2: Mix chicory root powder with distilled water at a ratio of 1:25-30, add 2-3% of ionic liquid and 23-25 ​​mg / L of neutral protease to the total solution, sonicate, then add 23-25% of polyethylene glycol and 18-20% of ammonium sulfate to the total solution, mix well, centrifuge at 5000-6000 r / min for 10-12 min, and 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 into an ion exchange resin tower for decolorization treatment for 2.5-3 hours to obtain a purified solution. Concentrate the purified solution under reduced pressure and freeze-dry to obtain inulin. S3: Activation of the strain Activation treatment was performed on Lactobacillus salivarius subsp. AP-32 and Bifidobacterium lactis Bb12. S4: Preparation of instant beverages 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 the fermenter. Add 700-800 parts by weight of deionized water, stir until completely dissolved, and sterilize at 110-115℃ for 30-40 minutes. S4.2: After the liquid in the fermenter has cooled to room temperature, activated Lactobacillus salivarius subsp. salicin AP-32 and activated Bifidobacterium lactis Bb12 are inoculated under aseptic conditions. Then, fermentation is carried out at 37℃ for 3-5 days, with stirring for 20-30 minutes every 12-14 hours during fermentation to obtain fermentation broth, wherein the ratio of activated Lactobacillus salivarius subsp. salicin AP-32 to activated Bifidobacterium lactis Bb12 is 1:

1. S4.3: Centrifuge the fermentation broth at 5000-6000 r / min to remove the precipitate and obtain the supernatant. Add 10-15 parts by weight of psyllium polysaccharide to the supernatant to obtain a compound solution. Freeze-dry the compound solution to obtain compound fermented inulin. S4.4: Mix 20-30 parts by weight of resistant dextrin, 5-8 parts by weight of fructooligosaccharides, 2-3 parts by weight of isomaltooligosaccharides, and 2-3 parts by weight of steviol glycosides, then grind them evenly in a grinder and pass them through a 100-120 mesh sieve. After that, stir and mix them evenly with compound fermented inulin to obtain the brewed beverage.

2. The preparation process of a compound fermented inulin beverage according to claim 1, characterized in that, In step S2.2, the ultrasound is specifically performed at 30-50W and 20-25kHz for 20-30 minutes.

3. The preparation process of a compound fermented inulin beverage according to claim 1, characterized in that, Step S3, the activation of the bacterial strain, specifically includes the following steps: S3.1: Add 10.0g peptone, 10.0g beef extract, 5.0g yeast extract, 20.0g glucose, 5.0g sodium acetate, 2.0g diammonium citrate, 1.0g Tween-80, 0.4g dipotassium hydrogen phosphate, 0.58g magnesium sulfate, 0.29g manganese sulfate, 20.0g calcium carbonate, and 15.0g agar to distilled water in sequence, and make up the distilled water to 1000mL. Adjust the pH to 6.3, stir, heat, boil for 2-3 minutes, and sterilize at 120-121℃ and 0.1-0.2Mpa for 30-40 minutes to obtain MRS medium. S3.2: Take out Lactobacillus salivarius subsp. salicin AP-32 from the preserved bacterial culture tube, pick up the bacterial cells on the slant with an inoculation loop, and put them into a test tube containing sterile physiological saline to prepare a bacterial suspension of Lactobacillus salivarius subsp. salicin AP-32. Use a sterile pipette to draw up the bacterial suspension and inoculate it into MRS medium at an inoculation amount of 1-2%. Place the inoculated medium in a constant temperature incubator and incubate at 37°C for 18-24 hours to obtain activated Lactobacillus salivarius subsp. salicin AP-32. S3.3: Take out Bifidobacterium lactis Bb12 from the preserved bacterial culture tube, pick up the bacterial cells from the slant with an inoculation loop, and put them into a test tube containing sterile physiological saline to prepare a Bifidobacterium lactis Bb12 bacterial suspension. Use a sterile pipette to draw up the bacterial suspension and inoculate it into MRS medium at an inoculation amount of 1-2%. Place the inoculated medium in a constant temperature incubator and incubate at 36-38℃ for 18-24 hours to obtain activated Bifidobacterium lactis Bb12.

4. The preparation process of a compound fermented inulin beverage according to claim 3, characterized in that, In steps S3.2 and S3.3, the concentrations of the *Lactobacillus salivarius* subsp. salicin AP-32 suspension and the *Bifidobacterium lactis* Bb12 suspension were both 10. 8 -10 9 CFU / mL.

5. The preparation process of a compound fermented inulin beverage according to claim 1, characterized in that, In step S4.2, the total inoculum volume of the bacterial solution is 5-8% of the liquid in the fermenter.

6. A compound fermented inulin beverage, characterized in that, It is prepared by the preparation process of a compound fermented inulin beverage according to any one of claims 1-5.

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