Sesame food for helping sleep and preparation method thereof

Abstract

The invention provides a sesame food for aiding sleep and a preparation method thereof, sesame is treated by bacillus velezensis liquid and a composite solution, germinated sesame is obtained through biological germination, and the germinated sesame, spina date seed, L-theanine, alpha-lactalbumin and V-type starch are compounded and processed into a whole-grain sesame food. According to the method, sesame seeds are treated through bacillus velezensis, plant hormones are secreted to promote germination and generate glutamic acid, meanwhile, bacterial exopolysaccharide-trehalose is utilized to load quercetin and pyridoxal phosphate, pyridoxal phosphate activates GABA synthetase, and quercetin inhibits beta-glucosidase to protect lignan. According to the whole-grain sesame food, V-type starch is utilized to form an anti-digestion gel network, sleep-aiding components of germinated sesame, spina date seeds, L-theanine and alpha-lactalbumin are embedded in a single spiral cavity of the anti-digestion gel network, targeted release is achieved, multiple sleep-aiding components synergistically play a role, the accurate and efficient sleep-aiding effect is achieved, and a new method is provided for sesame germination and functional food development.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a sesame food for promoting sleep and a preparation method thereof. Background Art

[0002] Sesame is the seed of an oil crop in the Pedaliaceae family, rich in fat, protein, dietary fiber, etc. Its calcium content reaches 975 mg (9 times that of milk), and it is also prominent in iron, magnesium, zinc, vitamin B group, and vitamin E, with unique lignan active substances such as sesamin. Its antioxidant capacity is 20 times that of vitamin C, which can scavenge free radicals and delay aging; linoleic acid and phytosterols synergistically reduce "bad cholesterol", and magnesium regulates blood pressure and maintains cardiovascular health; high calcium, zinc, and magnesium synergistically strengthen bones, and dietary fiber aids in blood sugar control. It is widely used in food processing such as sesame oil and sesame paste, and its extracts are used in antioxidant health products and anti-inflammatory cosmetics. Bio-germination technology is considered a low-cost and efficient method to improve the nutritional components and functional properties of grain foods, with advantages such as simple operation, short cycle, and being unrestricted by seasons and regions. In recent years, many scholars have applied germination technology to the research of grain foods. By providing appropriate temperature and humidity to germinate seeds, while adjusting their own nutritional components, the content of active substances is effectively increased. Research shows that the content of GABA in the process of sesame bio-germination increases with the prolongation of germination time, and the maximum content can be reached in about 72 h. However, the content of sesaminolignans in sesame decreases during the germination process. The decline rate of sesamin within 72 h of sesame germination is about 70 - 80%, and the decline rate of sesamolin is 35 - 45%. It has been reported that sesaminolignans in sesame can significantly prolong the sleeping time of mice, reduce the sleep latency, and enhance the sedative effect by activating GABA receptors to achieve a sleep-promoting effect. Most studies focus on how to increase the content of GABA in sesame, but there are few related studies on synchronously retaining sesaminolignans on the basis of the increase in GABA content during the germination process. Therefore, it is very necessary to better retain the bioactive components with sleep-promoting effects during sesame bio-germination. Summary of the Invention

[0003] Technical problem to be solved: Aiming at the above technical problems, the purpose of the present invention is to provide a sesame food for promoting sleep and its preparation method. Sesame is treated with the bacterial solution of Bacillus velezensis and a composite solution, and germinated sesame is obtained through biological germination. The germinated sesame, sour jujube seeds, L-theanine, α-lactalbumin, and type V starch are compounded and processed to make a whole-grain sesame food. In the present invention, sesame seeds are treated with Bacillus velezensis to secrete plant hormones to promote germination and generate glutamic acid. At the same time, bacterial exopolysaccharide-trehalose is used to load quercetin and pyridoxal phosphate. Pyridoxal phosphate activates GABA synthase, and quercetin inhibits β-glucosidase to protect lignans. The whole-grain sesame food forms an anti-digestible gel network with type V starch. Its single-helix cavity entraps the sleep-promoting components of germinated sesame, sour jujube seeds, L-theanine, and α-lactalbumin, realizing targeted release. Multiple sleep-promoting components work synergistically to achieve a precise and efficient sleep-promoting effect, providing a new method for sesame germination and the development of functional foods.

[0004] Technical solution: A sesame food for promoting sleep, comprising the following raw materials in parts by weight: 50-100 parts of germinated sesame, 15-25 parts of sour jujube seeds, 10-30 parts of L-theanine, 5-15 parts of α-lactalbumin, and 20-40 parts of type V starch. A preparation method of a sesame food for promoting sleep, comprising the following steps: Step 1. Mix and heat type V starch with water to dissolve it to make a type V starch sol. Step 2. First, stir the germinated sesame and sour jujube seeds evenly into the type V starch sol, then add L-theanine and α-lactalbumin and mix evenly, demold and cool, and package to make a whole-grain sesame food. Further, in the step 1, the material-liquid ratio of type V starch to water is 1:(10-15); the conditions for heating and dissolving are a heating temperature of 90-95°C and a stirring time of 20-35 min. Further, the preparation method of the germinated sesame comprises the following steps: S1. Treat sesame seeds with the bacterial solution of Bacillus velezensis to obtain pretreated sesame seeds. S2. Prepare a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate, immerse the pretreated sesame seeds, and carry out germination treatment to obtain germinated sesame. Further, the preparation method of the Bacillus velezensis bacterial liquid in S1 is as follows: ① Inoculate Bacillus velezensis in NA medium and culture it at 25-30 °C for 18-24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 25-30 °C and 150-200 rpm for 24-30 h to obtain a Bacillus velezensis seed liquid; ③ Inoculate 1-2% of the Bacillus velezensis seed liquid into BPY liquid medium and culture it at 25-30 °C and 150-200 rpm for 48-54 h to obtain a Bacillus velezensis fermentation liquid; ④ Centrifuge the Bacillus velezensis fermentation liquid at 3500-4500 r / min for 15-20 min to obtain Bacillus velezensis cells, and resuspend them with sterile water to adjust the strain concentration to (4-8)×10 6 CFU / mL, thus obtaining the Bacillus velezensis bacterial liquid. Further, the specific preparation method of the mixed solution in S2 is as follows: ① Mix bacterial exopolysaccharide, trehalose and water evenly and heat to make a uniform and transparent composite sol; ② Add 0.1-0.5 wt% quercetin and 0.1-0.2 wt% pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate. Further, the ratio of the bacterial exopolysaccharide, trehalose and water is (1.5-4):(1-2):(7.5-10). Further, the conditions for impregnating and pretreating sesame seeds in S2 are an impregnation temperature of 25-30 °C and an impregnation time of 4-6 h. Further, the conditions for the germination treatment in S2 are: a germination temperature of 20-35 °C and a germination time of 60-84 h. Beneficial effects: 1. The present invention uses Bacillus velezensis bacterial liquid to treat sesame seeds. Bacillus velezensis activates the seed metabolic enzyme system by secreting plant hormones such as indoleacetic acid, improves the cell membrane permeability, promotes the radicle to break through the seed coat, and increases the germination rate of sesame; in addition, Bacillus velezensis uses sesame fat and polysaccharides to generate glutamic acid, providing a precursor substance for the catalytic synthesis of γ-aminobutyric acid (GABA) by glutamate decarboxylase (GAD). 2. The present invention uses bacterial exopolysaccharide - trehalose to load quercetin and pyridoxal phosphate to impregnate and pretreat sesame seeds. The bacterial exopolysaccharide and trehalose form a composite carrier system through multiple molecular interactions to achieve the co - loading and delivery of quercetin and pyridoxal phosphate: ① The hydrophobic cavity of the bacterial exopolysaccharide entraps the lipophilic skeleton of quercetin through hydrophobic interaction, and its surface polar groups (hydroxyl, carboxyl) form a hydrogen - bond network with the phenolic hydroxyl groups of quercetin, enhancing the binding stability; ② The phosphate group of pyridoxal phosphate binds to the cationic group of the bacterial exopolysaccharide through electrostatic interaction, and meanwhile its aldehyde group forms a dynamic reversible connection with the polysaccharide chain, retaining the coenzyme activity; ③ Trehalose interacts with the bacterial exopolysaccharide and the active ingredients through hydrogen bonds to form a stable hydrophilic protective layer, preventing molecular degradation and maintaining the homogeneity of the system. During seed germination, the slightly acidic environment triggers the change in the charge state of the bacterial exopolysaccharide, preferentially releasing pyridoxal phosphate to activate glutamate decarboxylase and catalyze the synthesis of GABA; after the gradual release of quercetin, it competitively inhibits β - glucosidase to protect sesaminolignans from decomposition. In addition, the bacterial exopolysaccharide - trehalose complex forms nano - scale permeation pores on the seed coat surface, improving the transmembrane efficiency of the active ingredients and synergistically promoting the antioxidant metabolism and germination performance of sesame seeds. 3. In the preparation of the sesame food of the present invention, on the one hand, the gel network formed by V - type starch can entrap germinated sesame seeds, wild jujube seeds, L - theanine and α - lactalbumin, and the single - helix cavity structure can further entrap the sleep - promoting bioactive ingredients (such as GABA, sesaminolignans) in the complex to form a single - helix complex and fill it in the starch gel network. V - type starch has an anti - digestive effect, which can protect the efficacy ingredients from being digested and decomposed by the gastrointestinal tract, achieving the effect of precise and efficient sleep promotion; on the other hand, multiple components act synergistically to promote sleep: ① GABA contained in germinated sesame seeds reduces neuronal excitability by binding to GABA receptors, inducing sedation and sleep. At the same time, sesaminolignans can significantly prolong the sleep time of mice, reduce the sleep latency, and also enhance the sedative effect by activating GABA receptors, achieving the sleep - promoting effect; ② α - lactalbumin provides high - purity tryptophan, and wild jujube seeds reduce peripheral consumption by inhibiting tryptophan - degrading enzymes. The two work together to improve the utilization rate of central tryptophan; ③ Theanine regulates the sensitivity of 5 - hydroxytryptamine receptors in the brain, enhances the conversion efficiency of the "tryptophan → 5 - hydroxytryptamine → melatonin" pathway, and enhances the activity of GABA receptors and inhibits the excitatory signal of glutamate, indirectly enhancing the sedative effect of GABA, thus achieving the synergistic sleep - promoting effect. 4. The present invention can provide a new way for the biological germination of sesame, provide favorable data basis for the research and development of sesame - related foods, and is also conducive to promoting the high - quality development of the sesame industry. Brief Description of the Drawings Figure 1 For the sleep latency and sleep duration of the mice in Example 9 - 12 and 4 groups of control groups; Figure 2 Sleep onset rates of mice in Examples 9 - 12 and Comparative Example 4 groups; Figure 3 Tryptophan concentration and 5 - hydroxytryptamine concentration in the sera of mice in Examples 9 - 12 and Comparative Example 4 groups; Figure 4 5 - Hydroxytryptamine concentration and β - endorphin concentration in the brain tissues of mice in Examples 9 - 12 and Comparative Example 4 groups. Detailed implementation manners The present invention will be further described below in conjunction with examples. The following examples are explanations of the present invention and the present invention is not limited to the following examples: Example 1 A preparation method of germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial liquid: ① Inoculate Bacillus velezensis in NA medium and culture at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture at 28 °C and 150 rpm for 24 h to prepare Bacillus velezensis seed liquid; ③ Inoculate 1% Bacillus velezensis seed liquid into BPY liquid medium and culture at 28 °C and 150 rpm for 48 h to prepare Bacillus velezensis fermentation liquid; ④ Centrifuge the Bacillus velezensis fermentation liquid at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend with sterile water to adjust the strain concentration to 4.0×10 6 CFU / mL to obtain Bacillus velezensis bacterial liquid; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 20 g of trehalose and 200 mL of water evenly and heat to make a homogeneous and transparent composite sol; ② Add 0.42 g of quercetin and 0.28 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide - trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial liquid prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide - trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to impregnate the pretreated sesame seeds at 25 °C for 5 h, and perform germination treatment at 30 °C for 72 h to obtain germinated sesame seeds. Example 2 A preparation method of germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial liquid: ① Inoculate Bacillus velezensis in NA medium and culture it at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 28 °C and 150 rpm for 24 h to prepare a Bacillus velezensis seed solution; ③ Inoculate 1% of the Bacillus velezensis seed solution into BPY liquid medium and culture it at 28 °C and 150 rpm for 48 h to prepare a Bacillus velezensis fermentation broth; ④ Centrifuge the Bacillus velezensis fermentation broth at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend them with sterile water to adjust the strain concentration to 6.0×10 6 CFU / mL, thus obtaining the Bacillus velezensis bacterial solution; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 20 g of trehalose and 200 mL of water evenly, and heat to make a homogeneous and transparent composite sol; ② Add 0.42 g of quercetin and 0.28 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial solution prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to impregnate the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 72 h to obtain germinated sesame seeds. Example 3 A method for preparing germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial solution: ① Inoculate Bacillus velezensis in NA medium and culture it at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 28 °C and 150 rpm for 24 h to prepare a Bacillus velezensis seed solution; ③ Inoculate 1% of the Bacillus velezensis seed solution into BPY liquid medium and culture it at 28 °C and 150 rpm for 48 h to prepare a Bacillus velezensis fermentation broth; ④ Centrifuge the Bacillus velezensis fermentation broth at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend them with sterile water to adjust the strain concentration to 8.0×10 6 CFU / mL, thus obtaining the Bacillus velezensis bacterial solution; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 20 g of trehalose and 200 mL of water evenly, and heat to make a homogeneous and transparent composite sol; ② Add 0.42 g of quercetin and 0.28 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial solution prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to soak the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 72 h to obtain germinated sesame seeds. Example 4 A method for preparing germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial solution: ① Inoculate Bacillus velezensis into NA medium and culture at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture at 28 °C and 150 rpm for 24 h to obtain Bacillus velezensis seed liquid; ③ Inoculate 1% of the Bacillus velezensis seed liquid into BPY liquid medium and culture at 28 °C and 150 rpm for 48 h to obtain Bacillus velezensis fermentation liquid; ④ Centrifuge the Bacillus velezensis fermentation liquid at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend with sterile water to adjust the strain concentration to 4.0×10 6 CFU / mL, namely obtaining Bacillus velezensis bacterial solution; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 30 g of trehalose and 200 mL of water evenly, and heat to make a homogeneous and transparent composite sol; ② Add 0.435 g of quercetin and 0.29 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial solution prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to soak the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 72 h to obtain germinated sesame seeds. Example 5 A method for preparing germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial solution: ① Inoculate Bacillus velezensis in NA medium and culture it at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 28 °C and 150 rpm for 24 h to prepare a Bacillus velezensis seed solution; ③ Inoculate 1% of the Bacillus velezensis seed solution into BPY liquid medium and culture it at 28 °C and 150 rpm for 48 h to prepare a Bacillus velezensis fermentation broth; ④ Centrifuge the Bacillus velezensis fermentation broth at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend them with sterile water to adjust the cell concentration to 6.0×10 6 CFU / mL to obtain the Bacillus velezensis bacterial solution; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 30 g of trehalose and 200 mL of water evenly, and heat to make a homogeneous and transparent composite sol; ② Add 0.725 g of quercetin and 0.29 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial solution prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to soak the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 72 h to obtain germinated sesame seeds. Example 6 A method for preparing germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial solution: ① Inoculate Bacillus velezensis in NA medium and culture it at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 28 °C and 150 rpm for 24 h to prepare a Bacillus velezensis seed solution; ③ Inoculate 1% of the Bacillus velezensis seed solution into BPY liquid medium and culture it at 28 °C and 150 rpm for 48 h to prepare a Bacillus velezensis fermentation broth; ④ Centrifuge the Bacillus velezensis fermentation broth at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend them with sterile water to adjust the cell concentration to 6.0×10 6 CFU / mL to obtain the Bacillus velezensis bacterial solution; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 30 g of trehalose and 200 mL of water evenly, and heat to make a homogeneous and transparent composite sol; ② Add 0.435 g of quercetin and 0.435 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial liquid prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to impregnate the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 72 h to obtain germinated sesame seeds. Example 7 A method for preparing germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial liquid: ① Inoculate Bacillus velezensis in NA medium and culture at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture at 28 °C and 150 rpm for 24 h to obtain Bacillus velezensis seed liquid; ③ Inoculate 1% of Bacillus velezensis seed liquid into BPY liquid medium and culture at 28 °C and 150 rpm for 48 h to obtain Bacillus velezensis fermentation liquid; ④ Centrifuge the Bacillus velezensis fermentation liquid at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend with sterile water to adjust the strain concentration to 6.0×10 6 CFU / mL, namely obtaining Bacillus velezensis bacterial liquid; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 30 g of trehalose and 200 mL of water evenly, and heat to make a homogeneous and transparent composite sol; ② Add 0.435 g of quercetin and 0.435 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial liquid prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to impregnate the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 35 °C for 72 h to obtain germinated sesame seeds. Example 8 A method for preparing germinated sesame seeds, comprising the following steps: S1. Prepare Bacillus velezensis bacterial liquid: ① Inoculate Bacillus velezensis in NA medium and culture it at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 28 °C and 150 rpm for 24 h to prepare a Bacillus velezensis seed solution; ③ Inoculate 1% of the Bacillus velezensis seed solution into BPY liquid medium and culture it at 28 °C and 150 rpm for 48 h to prepare a Bacillus velezensis fermentation broth; ④ Centrifuge the Bacillus velezensis fermentation broth at 4500 r / min for 15 min to obtain Bacillus velezensis cells, and resuspend them with sterile water to adjust the strain concentration to 6.0×10 6 CFU / mL to obtain the Bacillus velezensis bacterial solution; S2. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 30 g of trehalose and 200 mL of water evenly, and heat to make a uniform and transparent composite sol; ② Add 0.435 g of quercetin and 0.435 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S3. Soak sesame seeds with the Bacillus velezensis bacterial solution prepared in S1 for 3 h to obtain pretreated sesame seeds; S4. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to impregnate the pretreated sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 60 h to obtain germinated sesame. Comparative Example 1 The difference between this comparative example and Example 6 is that sesame seeds are not treated with Bacillus velezensis fermentation broth. A method for preparing germinated sesame includes the following steps: S1. Prepare a mixed solution: ① Mix 60 g of bacterial exopolysaccharide, 30 g of trehalose and 200 mL of water evenly, and heat to make a uniform and transparent composite sol; ② Add 0.435 g of quercetin and 0.435 g of pyridoxal phosphate to the composite sol and stir evenly to make a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate; S2. Use the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate prepared in S2 to impregnate sesame seeds at 25 °C for 5 h, and carry out germination treatment at 30 °C for 72 h to obtain germinated sesame. Comparative Example 2 The difference between this comparative example and Example 6 is that sesame seeds are not treated with the mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate. A preparation method of germinated sesame seeds, comprising the following steps: S1. Prepare the Bacillus velezensis bacterial liquid: ① Inoculate Bacillus velezensis in NA medium and culture it at 28 °C for 24 h to obtain activated Bacillus velezensis; ② Then pick a single colony of activated Bacillus velezensis and inoculate it into NB liquid medium, and culture it at 28 °C and 150 rpm for 24 h to prepare the Bacillus velezensis seed liquid; ③ Inoculate 1% of the Bacillus velezensis seed liquid into BPY liquid medium and culture it at 28 °C and 150 rpm for 48 h to prepare the Bacillus velezensis fermentation liquid; ④ Centrifuge the Bacillus velezensis fermentation liquid at 4500 r / min for 15 min to obtain the Bacillus velezensis cells, resuspend them with sterile water and adjust the strain concentration to 6.0×10 6 CFU / mL to obtain the Bacillus velezensis bacterial liquid; S2. Soak sesame seeds with the Bacillus velezensis bacterial liquid prepared in S1 for 3 h to obtain pretreated sesame seeds, and carry out germination treatment at 30 °C for 72 h to prepare germinated sesame seeds. Comparative Example 3 The difference between this comparative example and Example 6 is that the sesame seeds are not treated with a mixed solution of bacterial exopolysaccharide-trehalose loaded with quercetin and pyridoxal phosphate. A preparation method of germinated sesame seeds, comprising the following steps: S3. Select sesame seeds with plump grains, uniform size and no insect damage; S4. Immerse the sesame seeds in water for 5 h and carry out germination treatment at 30 °C for 72 h to prepare germinated sesame seeds. Index test (1) γ-Aminobutyric acid (GABA) content Determine the γ-aminobutyric acid (GABA) content of Examples 1-8 and Comparative Examples 1-3. Weigh 4 g of the sample and carry out decolorization treatment with anhydrous ethanol, then place it in a conical flask, add 50 mL of water and oscillate it in a water bath at 40 °C for 1 h, then centrifuge it at 10000 r / min and 4 °C for 15 min, take the supernatant and make the volume up to 50 mL to obtain the test solution; Take 0.4 mL of the test solution, add 0.1 mL of 1 mol / L Na2CO3 solution, 0.5 mL of pH 10 PB buffer solution, 1 mL of 6% phenol solution, shake well and then add 1 mL of 5.2% NaClO solution, react in a boiling water bath for 10 min, take it out and immediately place it in an ice bath, and add 2 mL of 60% ethanol after the appearance of blue-green color, and measure the absorbance value at a wavelength of 640 nm to calculate the γ-aminobutyric acid (GABA) content. (2) Sesamin content and sesamolin content Measure the sesamin content and sesamolin content of embodiment 1-8 and comparative example 1-3, the sample is pulverized for 30s with a universal pulverizer, sieved with a 0.35 μm sieve, 0.2000g sample is weighed, 5mL ethanol (volume fraction 100%) and ultrasonic oscillation are added for 30min, centrifuged at 5000r / min for 2min, filtered with a 0.45 μm membrane, 9 μL injection is taken, and the content of sesamin and sesamolin in the high performance liquid chromatography (HPLC) is adopted; The high performance liquid chromatography conditions are: Kromasil chromatographic column (C18, 250mm×4.6mm, 5 μm), column temperature 30 ℃, detection wavelengths are respectively 287nm, 288nm, mobile phase is methanol-water (volume ratio 80:20), and total flow rate 1.0mL / min. Table 1 GABA, sesamin and sesamelin contents of Examples 1-8 and Comparative Examples 1-3 As shown in Table 1, the contents of GABA, sesamin and sesamolin in Examples 1-8 are significantly higher than those in Comparative Examples 1-3, and the indicators of Example 6 are the highest, indicating that the sesame seeds are soaked with the bacterial solution of Bacillus Velez, and the Bacillus Velez utilizes fat, sugars, etc. in sesame to convert into glutamate, thereby increasing the substrate basis for GABA synthesis; and the sesame seeds are further soaked with a mixed solution of bacterial extracellular polysaccharide-trehalose loaded with quercetin and pyridoxal phosphate, and the bacterial extracellular polysaccharide-trehalose can change the permeability of sesame seed coat cells, promote extracellular glutamate to enter the interior of the seeds and be converted into GABA by glutamate decarboxylase, and quercetin competitively inhibits β-glucosidase, protects sesame lignans from decomposition, and retains sesame lignans to the greatest extent; and pyridoxal phosphate activates glutamate decarboxylase to catalyze GABA synthesis, so GABA accumulates during the germination of sesame, and at the same time, sesamin and sesamolin do not suffer a great degree of loss. Example 9 A sesame food for aiding sleep, comprising the following steps: Step 1. Weigh 60g sprouted sesame, 20g jujube kernel, 20g L-theanine, 10g α-lactalbumin, and 30g V-type starch; Step 2. Mix the V-type starch with 480 mL of water and heat to dissolve at 95° C. for 30 min to prepare a V-type starch sol; Step 2. First, mix the sprouted sesame seeds and sour jujube kernels with the V-type starch sol evenly, then add L-theanine and α-lactalbumin and mix evenly, demould and cool, and package to make whole-seed sesame food. Example 10 A sesame food for aiding sleep, comprising the following steps: Step 1. Weigh 60 g of germinated sesame seeds, 25 g of wild jujube seeds, 20 g of L-theanine, 10 g of α-lactalbumin, and 30 g of type V starch; Step 2. Mix the type V starch with 450 mL of water and heat it at 95 °C for 30 min to dissolve it, forming a type V starch sol; Step 2. First, stir the germinated sesame seeds and wild jujube seeds evenly into the type V starch sol, then add L-theanine and α-lactalbumin and mix evenly. Demold and cool, and package to make a whole-grain sesame food. Example 11 A sesame food for promoting sleep, comprising the following steps: Step 1. Weigh 60 g of germinated sesame seeds, 20 g of wild jujube seeds, 30 g of L-theanine, 10 g of α-lactalbumin, and 30 g of type V starch; Step 2. Mix the type V starch with 450 mL of water and heat it at 95 °C for 30 min to dissolve it, forming a type V starch sol; Step 2. First, stir the germinated sesame seeds and wild jujube seeds evenly into the type V starch sol, then add L-theanine and α-lactalbumin and mix evenly. Demold and cool, and package to make a whole-grain sesame food. Example 12 A sesame food for promoting sleep, comprising the following steps: Step 1. Weigh 60 g of germinated sesame seeds, 20 g of wild jujube seeds, 20 g of L-theanine, 10 g of α-lactalbumin, and 40 g of type V starch; Step 2. Mix the type V starch with 600 mL of water and heat it at 95 °C for 30 min to dissolve it, forming a type V starch sol; Step 2. First, stir the germinated sesame seeds and wild jujube seeds evenly into the type V starch sol, then add L-theanine and α-lactalbumin and mix evenly. Demold and cool, and package to make a whole-grain sesame food. Comparative Example 4 The difference between this comparative example and Example 10 is that type V starch is not added. A sesame food for promoting sleep, comprising the following steps: Step 1. Weigh 60 g of germinated sesame seeds, 25 g of wild jujube seeds, 20 g of L-theanine, and 10 g of α-lactalbumin, mix evenly, demold and cool, and package to make a whole-grain sesame food. Performance test (1) Evaluation of the sleep-promoting effect of sesame food The sleep-promoting effects of the sesame foods prepared in Examples 9 - 12 and Comparative Example 4 were evaluated by animal experiments, as follows: ① Experimental grouping: 120 SPF-grade male mice were selected and randomly divided into Group A, Group B, Group C, and Group D (30 mice in each group); then Group A, Group B, Group C, and Group D were further divided into 6 groups (5 mice in each group), namely the blank control group, Example 9 group, Example 10 group, Example 11 group, Example 12 group, and Comparative Example 4 group; ② Sample administration experiment: The sample administration methods for each of Group A, Group B, and Group C are shown in Table 2. Breeding conditions: room temperature 23°C, relative humidity 50 - 60%, continuous sample administration for 30 days, with free access to food and water; Table 2 Sample administration methods for each of Group A, Group B, Group C, and Group D ③ Experimental methods: 1) Direct sleep experiment: After completing intragastric administration, observe the sleep conditions of mice in each group. To accurately judge whether a mouse has entered the sleep state, the disappearance of the righting reflex is used as the observation index; specifically, when the mouse is placed in the supine position, if it cannot turn to the prone position autonomously within 1 minute, the righting reflex disappears at this time, that is, the mouse enters the sleep state, and the sleep time is recorded until the mouse can turn back to the prone position autonomously within 1 minute again, which is considered that the righting reflex has recovered, that is, the sleep stops; the sleep time of the mouse is the length of this recorded period; 2) Pentobarbital sodium sleep latency experiment: 30 minutes after the last intragastric administration of mice in the blank control group, Example 9 group, Example 10 group, Example 11 group, Example 12 group, and Comparative Example 4 group of Group A, inject 50 mg / kg of pentobarbital sodium intraperitoneally according to the corresponding mouse body weight. Start timing after injection until the righting reflex of each group of mice disappears for 1 minute. Observe the sleep onset of the mice and record the sleep latency of the mice; 3) Experiment on prolonging pentobarbital sodium sleep time: 30 minutes after the last intragastric administration of mice in the blank control group, Example 9 group, Example 10 group, Example 11 group, Example 12 group, and Comparative Example 4 group of Group B, inject 50 mg / kg of pentobarbital sodium solution intraperitoneally according to the mouse body weight. Start timing when the righting reflex disappears, compare the sleep duration of mice in each group, and observe whether the whole grain sesame food can prolong the pentobarbital sodium sleep time; 4) Subthreshold dose hypnosis experiment with pentobarbital sodium: Conduct the experiment 30 minutes after the last intragastric administration of mice in the blank control group, Example 9 group, Example 10 group, Example 11 group, Example 12 group, and Comparative Example 4 group of Group C. Inject 25 mg / kg of pentobarbital sodium intraperitoneally into each group of mice, and record the number of mice that fall asleep (righting reflex disappears for more than 1 minute) within 30 minutes in each group; 5) D-Tryptophan, 5-Hydroxytryptamine, β-Endorphin Detection Test: After sacrificing the mice in the blank control group, Example 9 group, Example 10 group, Example 11 group, Example 12 group, and Comparative Example 4 group of Group D, blood was taken. After standing for 1 h until the blood coagulated, it was centrifuged at 5000 rpm for 10 min to obtain serum. According to the method described in the mouse tryptophan and mouse 5-hydroxytryptamine ELISA detection kit instructions, the contents of tryptophan and 5-hydroxytryptamine in the mouse blood were detected; the brain tissues of each group of mice were taken out and made into homogenates, centrifuged, and then reserved. According to the method described in the mouse 5-hydroxytryptamine and mouse β-endorphin ELISA kit instructions, the contents of 5-hydroxytryptamine and β-endorphin in the mouse brain tissues were determined. In the blank control group of Group A, Example 9 group, Example 10 group, Example 11 group, Example 12 group, and Comparative Example 4 group, the mice did not show the disappearance of the righting reflex, indicating that the whole-grain sesame foods prepared in Examples 9-12 and Comparative Example 4 have no direct sleep-promoting effect. It can be seen from Figure 1 that compared with the blank control group, the sleep latency of the mice in Example 9-12 groups and Comparative Example 4 group was lower, indicating that the whole-grain sesame food has the effect of shortening the sleep latency of mice; in the test of prolonging the pentobarbital sodium sleep time, the sleep duration of the mice in Example 9-12 groups and Comparative Example 4 group was longer than that of the blank control, indicating that the whole-grain sesame food has a positive effect on the sleep time induced by pentobarbital sodium. At the same time, the effect of Example 9-12 groups in prolonging the pentobarbital sodium sleep time was better than that of Comparative Example 4 group. It can be seen from Figure 2 that the sleep onset rates of the mice in Example 9-12 groups and Comparative Example 4 group under the hypnosis of subthreshold dose of pentobarbital sodium were higher than those of the blank control. Among them, the sleep onset rates of the mice in Example 10 group and Example 12 group reached 90%, indicating that the whole-grain sesame foods prepared in Examples 9-12 have good hypnotic effects. The results show that the whole-grain sesame foods prepared in Examples 9-12 by compounding germinated sesame, sour jujube kernel, L-theanine, α-lactalbumin, and Type V starch are rich in GABA. GABA reduces neuronal excitability by binding to GABA receptors, induces sedation and sleep. At the same time, sesamin can significantly prolong the sleep time of mice, reduce the sleep latency, and enhance the sedative effect by activating GABA receptors to achieve the sleep-promoting effect; while in Comparative Example 4, Type V starch was not added. The single-helical cavity structure of Type V starch can embed theanine and α-lactalbumin, preventing them from being digested and decomposed by the gastrointestinal tract and losing their activity, thus reducing the sleep-promoting effect of the whole-grain sesame food. It can be seen from Figure 3 and Figure 4It can be seen that the concentrations of tryptophan and serotonin in the sera of the mice in Examples 9-12 were higher than those in the mice in Comparative Example 4, and the concentration of serotonin in the brain tissues of the mice was higher than that in Comparative Example 4, but the concentration of β-endorphin was lower than that in Comparative Example 4. This indicates that sour jujube seeds can promote the content of tryptophan in the body's blood, and α-lactalbumin provides high-purity tryptophan, thereby up-regulating the concentration of serotonin in the brain. The increase in serotonin will make the body feel fatigued and sleepy, and it is easier to enter the sleep state. Theanine can, on the one hand, regulate the sensitivity of serotonin receptors in the brain tissues of mice and enhance the conversion efficiency of the "tryptophan → serotonin → melatonin" pathway, and on the other hand, enhance the activity of GABA receptors and inhibit the production of β-endorphin, reduce the conduction of excitatory signals, and indirectly enhance the sedative effect of GABA, thus achieving the synergistic effect of assisting sleep. The above are only the preferred embodiments of the present invention, and do not impose any formal limitations on the present invention. Any person skilled in the art can make many possible changes and modifications to the technical solution of the present invention by using the methods and technical contents disclosed above, or modify it into equivalent embodiments with equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution of the present invention still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A sesame food for aiding sleep, characterized in that: The invention comprises the following raw materials in parts by weight: 50-100 parts of sprouted sesame, 15-25 parts of sour jujube kernels, 10-30 parts of L-theanine, 5-15 parts of alpha-lactalbumin and 20-40 parts of V-type starch.

2. The method for preparing a sesame food for aiding sleep according to claim 1, characterized in that: The following steps are involved: Step 1. Add water to V-type starch, mix and heat to dissolve, and prepare V-type starch sol; Step 2. First, stir the sprouted sesame and sour jujube kernels into the V-type starch sol evenly, then add L-theanine and α-lactalbumin and mix evenly, demould and cool, and package to make whole-seed sesame food.

3. The method for preparing a sesame food for aiding sleep according to claim 2, characterized in that: In the step 1, the solid-liquid ratio of V-type starch to water is 1:(10-15); the conditions for heating and dissolving are heating temperature of 90-95° C. and stirring time of 20-35 min.

4. The sesame food for aiding sleep according to claim 1, characterized in that: The preparation method of the sprouted sesame comprises the following steps: S1. treating sesame seeds with a Bacillus Velez bacteria solution to obtain pretreated sesame seeds; S2. Prepare a mixed solution of bacterial extracellular polysaccharide-trehalose loaded with quercetin and pyridoxal phosphate, soak the pretreated sesame seeds, and perform germination treatment to obtain germinated sesame seeds.

5. The sesame food for aiding sleep according to claim 4, characterized in that: The preparation method of the Bacillus Velez bacterial liquid in S1 is as follows: ① inoculating Bacillus Velez into NA medium, culturing at 25-30° C. for 18-24 hours to obtain activated Bacillus Velez; ② picking up a single colony of the activated Bacillus Velez and inoculating it into NB liquid medium, culturing at 25-30° C. and 150-200 rpm for 24-30 hours to obtain Bacillus Velez seed liquid; ③ inoculating 1-2% Bacillus Velez seed liquid into BPY liquid medium, culturing at 25-30° C. and 150-200 rpm for 48-54 hours to obtain Bacillus Velez fermentation liquid; ④ centrifuging the Bacillus Velez fermentation liquid at 3500-4500 r / min for 15-20 minutes to obtain Bacillus Velez bacterial bodies, and resuspending the bacterial bodies with sterile water to adjust the bacterial concentration to (4-8)×10 6 CFU / mL, and you can get the Bacillus Velezii liquid.

6. The sesame food for aiding sleep according to claim 4, characterized in that: The specific preparation method of the mixed solution in S2 is: ① uniformly mix bacterial extracellular polysaccharides, trehalose and water, and heat to form a uniform and transparent composite sol; ② add 0.1-0.5wt% quercetin and 0.1-0.2wt% pyridoxal phosphate to the composite sol and stir evenly to prepare a mixed solution of bacterial extracellular polysaccharides-trehalose loaded with quercetin and pyridoxal phosphate.

7. The sesame food for aiding sleep according to claim 6, characterized in that: The ratio of bacterial extracellular polysaccharide, trehalose and water is (1.5-4):(1-2):(7.5-10).

8. The sesame food for aiding sleep according to claim 4, characterized in that: The conditions for soaking the pretreated sesame seeds in S2 are soaking temperature of 25-30° C. and soaking time of 4-6 hours.

9. The sesame food for aiding sleep according to claim 4, characterized in that: The conditions for the germination treatment in S2 are: germination temperature 20-35° C., germination time 60-84 h.

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