Lactobacillus plantarum ZR1-58 and application thereof in brassica rapa probiotic fermented beverage

Abstract

The invention provides lactobacillus plantarum ZR1-58 and an application thereof in a brassica rapa probiotic fermented beverage. The application comprises the following steps: pretreating brassica rapa to prepare pulp, adding neohesperidin dihydrochalcone, lactitol and flaxseed gum, performing pasteurization, inoculating lactobacillus plantarum ZR1-58, fermenting, and homogenizing to obtain the brassica rapa probiotic fermented beverage. The lactobacillus plantarum ZR1-58 is preserved in the China Center for Type Culture Collection on March 11, 2025, the preservation number of the lactobacillus plantarum ZR1-58 is CCTCC NO: M 2025440, nutrient substances in the brassica rapa can be efficiently utilized to be metabolized into bioactive substances, and lactitol can promote the metabolic activity of the lactobacillus plantarum and improve the fermentation efficiency; in addition, a chalcone glycoside unit of neohesperidin dihydrochalcone competitively inhibits a substrate binding site of brassica rapa endogenous myrosinase and inhibits generation of isothiocyanate substances, so that the good flavor of the brassica rapa probiotic fermented beverage is ensured, and a new thought is provided for research and development of high-added-value brassica rapa products.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a Lactobacillus plantarum ZR1-58 and its application in a probiotic fermented beverage of Cichorium glandulosum Boiss. Background Art

[0002] Cichorium glandulosum Boiss. is a plant with a long cultivation history. It belongs to the genus Brassica of the Brassicaceae family and is also known as turnip, rutabaga, etc. Its characteristics of being both a medicine and a food make it widely loved among people. Cichorium glandulosum Boiss. contains a variety of bioactive substances, mainly including polysaccharides, saponins, volatile oils, flavonoids, glucosinolates, vitamins, etc., and has functions such as enhancing immunity, preventing tumors, reducing blood sugar, and antioxidation. Cichorium glandulosum Boiss. is deeply loved by people due to its excellent biological functions. However, Cichorium glandulosum Boiss. itself has a strong sour and astringent taste and poor taste, and its endogenous enzymes can decompose glucosinolates to produce isothiocyanate substances, resulting in an obvious pungent taste when Cichorium glandulosum Boiss. is eaten fresh and an unpleasant flavor unique to cruciferous vegetables when cooked, leading to an unsatisfactory flavor of processed products and low consumer acceptance, seriously affecting the high-value utilization of Cichorium glandulosum Boiss. and being unfavorable to the healthy development of the Cichorium glandulosum Boiss. industry. In the prior art, Cichorium glandulosum Boiss. is mostly compounded with sugar substances to make products. However, the use of sugar substances (such as white sugar, sucrose) will reduce the nutritional value of the products, and the types of Cichorium glandulosum Boiss. processed products on the market are relatively single, and the research on the high-value application of Cichorium glandulosum Boiss. is still shallow. Therefore, it is urgent to deeply explore the direction of intensive processing and utilization of Cichorium glandulosum Boiss., which is beneficial to promoting the rapid development of the Cichorium glandulosum Boiss. industry. Summary of the Invention

[0003] Technical problems to be solved: Aiming at the above technical problems, the purpose of the present invention is to provide a Lactobacillus plantarum ZR1-58 and its application in a probiotic fermented beverage of Cichorium glandulosum Boiss., and the steps are as follows: Pretreat Cichorium glandulosum Boiss. to make pulp, add neohesperidin dihydrochalcone, lactitol and linseed gum, inoculate Lactobacillus plantarum ZR1-58 for fermentation after pasteurization, and homogenize to obtain a probiotic fermented beverage of Cichorium glandulosum Boiss., belonging to the technical field of food processing. The Lactobacillus plantarum ZR1-58 used in the present invention was deposited in the China Center for Type Culture Collection on March 11, 2025, and its deposit number is CCTCC NO: M 2025440. It can efficiently utilize the nutrients in Cichorium glandulosum Boiss. to metabolize into bioactive substances, and lactitol can promote the metabolic activity of Lactobacillus plantarum and improve the fermentation efficiency; in addition, the chalcone glycoside unit of neohesperidin dihydrochalcone competitively inhibits the substrate binding site of the endogenous myrosinase in Cichorium glandulosum Boiss., inhibits the production of isothiocyanate substances, ensures the good flavor of the probiotic fermented beverage of Cichorium glandulosum Boiss., and provides new ideas for the research and development of high-value-added Cichorium glandulosum Boiss. products.

[0004] Technical solution: A Lactobacillus plantarum ZR1-58, the preservation number of the Lactobacillus plantarum ZR1-58 is CCTCC NO: M 2025440, the preservation date is March 11, 2025, the preservation unit is the China Center for Type Culture Collection, and the taxonomic name is Lactobacillus plantarum. Application of the above-mentioned Lactobacillus plantarum ZR1-58 in the Qiemangu probiotic fermented beverage. Furthermore, the preparation method of the Qiemangu probiotic fermented beverage includes the following steps: S1. Select mature and intact fresh Qiemangu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemangu pieces; S2. Steam the Qiemangu pieces at high temperature to obtain cooked Qiemangu, add water and beat into a pulp to obtain the Qiemangu pulp; S3. Add neohesperidin dihydrochalcone, lactitol and linseed gum to the Qiemangu pulp, mix evenly, pasteurize, inoculate and ferment with activated Lactobacillus plantarum ZR1-58 after cooling, and homogenize to obtain the Qiemangu probiotic fermented beverage. Furthermore, the specific conditions for high-temperature steaming in step S2 are a steaming temperature of 80-100 °C and a steaming time of 15-20 min. Furthermore, the material-liquid ratio for adding water and beating into a pulp in step S2 is (1-2):(2-3), and the material-liquid ratio for adding water and beating into a pulp is the ratio of cooked Qiemangu to water. Furthermore, the addition amount of neohesperidin dihydrochalcone in step S3 is 0.1-0.3 wt%, the addition amount of lactitol is 1-3 wt%, and the addition amount of linseed gum is 0.2-0.5 wt%, based on the mass of the Qiemangu pulp. Furthermore, the specific parameters for pasteurization in step S3 are a sterilization temperature of 65-70 °C and a sterilization time of 25-35 min. Furthermore, the activated Lactobacillus plantarum ZR1-58 in step S3 is prepared by culturing Lactobacillus plantarum ZR1-58 at 30-40 °C for 20-40 min. Furthermore, the inoculation amount of the activated Lactobacillus plantarum ZR1-58 in step S3 is 1.5-3%; the specific conditions for fermentation in step S3 are a fermentation temperature of 30-40 °C and a fermentation time of 8-10 h. Furthermore, the specific parameters for homogenization in step S3 are a homogenization pressure of 15-20 MPa and a homogenization time of 5-10 min. Beneficial effects: 1. The Lactobacillus plantarum ZR1-58 used in the present invention has been deposited at the China Center for Type Culture Collection on March 11, 2025, with the accession number CCTCC NO: M 2025440. The Lactobacillus plantarum ZR1-58 ferments Cichorium glandulosum Boiss. et Huet to prepare a Cichorium glandulosum probiotic fermented beverage, which can utilize substances such as polysaccharides and proteins in Cichorium glandulosum and convert them into more bioactive substances. At the same time, it reduces the content of spicy substances in Cichorium glandulosum, thereby improving the overall sensory quality and physiological function of the Cichorium glandulosum probiotic fermented beverage and exerting stronger health benefits. 2. Neohesperidin dihydrochalcone is added to the Cichorium glandulosum probiotic fermented beverage prepared in the present invention. On the one hand, neohesperidin dihydrochalcone has a chalcone glycoside unit, and the chalcone glycoside unit is similar to the glycosyl structure of thioglucoside, which can occupy the glucose-binding domain of myrosinase, thereby competitively inhibiting the substrate-binding site of myrosinase, blocking the endogenous myrosinase in Cichorium glandulosum from catalyzing the decomposition of thioglucoside to produce isothiocyanate substances, reducing the spiciness of the Cichorium glandulosum slurry, and retaining the thioglucoside in the Cichorium glandulosum probiotic fermented beverage. On the other hand, neohesperidin dihydrochalcone has a strong sweet taste and can replace granulated sugar and sucrose, which can ensure the nutritional value of the Cichorium glandulosum probiotic fermented beverage. 3. Lactitol and linseed gum are added to the Cichorium glandulosum probiotic fermented beverage prepared in the present invention. On the one hand, lactitol has a low sweetness, which can neutralize the high sweetness of neohesperidin dihydrochalcone and ensure the good sensory properties of the Cichorium glandulosum probiotic fermented beverage. In addition, lactitol can improve the metabolic activity of Lactobacillus plantarum ZR1-58 and promote Lactobacillus plantarum ZR1-58 to catabolize the nutrients in Cichorium glandulosum, thereby producing more bioactive substances. On the other hand, the gel network structure formed by linseed gum can fill the components in the Cichorium glandulosum probiotic fermented beverage and prevent the occurrence of stratification, thereby improving the overall stability of the Cichorium glandulosum probiotic fermented beverage. 4. The preparation method of the Cichorium glandulosum probiotic fermented beverage of the present invention not only benefits the high-value application research of Cichorium glandulosum, but also promotes the development of the Cichorium glandulosum industry and provides strong technical support for the research and development of corresponding local specialty products of Cichorium glandulosum. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows the centrifugal sedimentation rate and viable cell count of Example 2 and Comparative Examples 1-4; Figure 2 shows the thioglucoside content of Example 2 and Comparative Examples 1-4. DETAILED DESCRIPTION OF THE INVENTION 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: The preservation number of Lactobacillus plantarum ZR1-58 is CCTCC NO: M 2025440, the preservation date is March 11, 2025, the preservation unit is China Center for Type Culture Collection, and the taxonomic name is Lactobacillus plantarum. Example 1 A preparation method of a Qiemagu probiotic fermented beverage, comprising the following steps: S1. Select fresh and intact mature Qiemagu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemagu pieces; S2. Steam the Qiemagu pieces at 90°C for 15 minutes to obtain cooked Qiemagu, add 450 g of water to 300 g of cooked Qiemagu and make a slurry, to obtain a Qiemagu slurry; S3. Cultivate Lactobacillus plantarum ZR1-58 at 37°C for 30 minutes to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 0.5 g of neohesperidin dihydrochalcone, 10 g of lactitol and 1.5 g of linseed gum to 500 g of Qiemagu slurry, mix evenly, pasteurize at 70°C for 30 minutes, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37°C for 9 hours, and then homogenize at 18 MPa for 10 minutes to obtain the Qiemagu probiotic fermented beverage. Example 2 A preparation method of a Qiemagu probiotic fermented beverage, comprising the following steps: S1. Select fresh and intact mature Qiemagu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemagu pieces; S2. Steam the Qiemagu pieces at 90°C for 15 minutes to obtain cooked Qiemagu, add 450 g of water to 300 g of cooked Qiemagu and make a slurry, to obtain a Qiemagu slurry; S3. Cultivate Lactobacillus plantarum ZR1-58 at 37°C for 30 minutes to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1 g of neohesperidin dihydrochalcone, 10 g of lactitol and 1.5 g of linseed gum to 500 g of Qiemagu slurry, mix evenly, pasteurize at 70°C for 30 minutes, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37°C for 9 hours, and then homogenize at 20 MPa for 5 minutes to obtain the Qiemagu probiotic fermented beverage. Example 3 A preparation method of a Qiemagu probiotic fermented beverage, comprising the following steps: S1. Select fresh and intact mature Qiemagu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemagu pieces; S2. Steam the Cichorium glandulosum Boiss. pieces at 90 °C for 15 min to obtain cooked Cichorium glandulosum Boiss., and beat 300 g of the cooked Cichorium glandulosum Boiss. with 450 g of water to prepare a Cichorium glandulosum Boiss. slurry; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1.5 g of neohesperidin dihydrochalcone, 10 g of lactitol and 1.5 g of linseed gum to 500 g of the Cichorium glandulosum Boiss. slurry, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 18 MPa for 10 min to obtain the Cichorium glandulosum Boiss. probiotic fermented beverage. Example 4 A preparation method of a Cichorium glandulosum Boiss. probiotic fermented beverage comprises the following steps: S1. Select fresh and intact Cichorium glandulosum Boiss., remove the epidermis and green heads, wash and cut into pieces to obtain Cichorium glandulosum Boiss. pieces; S2. Steam the Cichorium glandulosum Boiss. pieces at 95 °C for 15 min to obtain cooked Cichorium glandulosum Boiss., and beat 300 g of the cooked Cichorium glandulosum Boiss. with 450 g of water to prepare a Cichorium glandulosum Boiss. slurry; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1 g of neohesperidin dihydrochalcone, 7.5 g of lactitol and 1.5 g of linseed gum to 500 g of the Cichorium glandulosum Boiss. slurry, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 10 min to obtain the Cichorium glandulosum Boiss. probiotic fermented beverage. Example 5 A preparation method of a Cichorium glandulosum Boiss. probiotic fermented beverage comprises the following steps: S1. Select fresh and intact Cichorium glandulosum Boiss., remove the epidermis and green heads, wash and cut into pieces to obtain Cichorium glandulosum Boiss. pieces; S2. Steam the Cichorium glandulosum Boiss. pieces at 90 °C for 15 min to obtain cooked Cichorium glandulosum Boiss., and beat 300 g of the cooked Cichorium glandulosum Boiss. with 450 g of water to prepare a Cichorium glandulosum Boiss. slurry; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1 g of neohesperidin dihydrochalcone, 15 g of lactitol and 1.5 g of linseed gum to 500 g of the Cichorium glandulosum Boiss. slurry, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 5 min to obtain the Cichorium glandulosum Boiss. probiotic fermented beverage. Example 6 A preparation method of a Qiemagu probiotic fermented beverage, comprising the following steps: S1. Select fresh and intact mature Qiemagu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemagu pieces; S2. Steam the Qiemagu pieces at 90 °C for 15 min to obtain cooked Qiemagu, add 450 g of water to 300 g of cooked Qiemagu and make a pulp to obtain a Qiemagu pulp; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1 g of neohesperidin dihydrochalcone, 10 g of lactitol and 1 g of linseed gum to 500 g of Qiemagu pulp, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 18 MPa for 10 min to obtain the Qiemagu probiotic fermented beverage. Example 7 A preparation method of a Qiemagu probiotic fermented beverage, comprising the following steps: S1. Select fresh and intact mature Qiemagu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemagu pieces; S2. Steam the Qiemagu pieces at 90 °C for 15 min to obtain cooked Qiemagu, add 450 g of water to 300 g of cooked Qiemagu and make a pulp to obtain a Qiemagu pulp; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1 g of neohesperidin dihydrochalcone, 10 g of lactitol and 2.5 g of linseed gum to 500 g of Qiemagu pulp, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 5 min to obtain the Qiemagu probiotic fermented beverage. Example 8 A preparation method of a Qiemagu probiotic fermented beverage, comprising the following steps: S1. Select fresh and intact mature Qiemagu, remove the epidermis and green heads, wash and cut into pieces to obtain Qiemagu pieces; S2. Steam the Qiemagu pieces at 95 °C for 15 min to obtain cooked Qiemagu, add 450 g of water to 300 g of cooked Qiemagu and make a pulp to obtain a Qiemagu pulp; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamagu slurry, mix well, pasteurize at 70°C for 30min, then inoculate 5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37°C for 9h, and then homogenize at 18MPa for 10min to obtain the Chamagu probiotic fermented beverage. Example 9 A preparation method of a Qiamagu probiotic fermented beverage comprises the following steps: S1. Select fresh and ripe chamagu, remove the skin and green head, wash and cut into pieces to obtain chamagu pieces; S2. The chamagu blocks were steamed at 90°C for 15 min to obtain cooked chamagu, and 300 g of cooked chamagu was slurried with 450 g of water to obtain chamagu slurry; S3. Lactobacillus plantarum ZR1-58 was cultured at 37°C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1g neohesperidin dihydrochalcone, 10g lactitol and 1.5g flaxseed gum to 500g Chamagu slurry, mix well, pasteurize at 70°C for 30min, then inoculate 10g activated Lactobacillus plantarum ZR1-58 and ferment at 35°C for 12h, and then homogenize at 20MPa for 5min to obtain the Chamagu probiotic fermented beverage. Example 10 A preparation method of a Qiamagu probiotic fermented beverage comprises the following steps: S1. Select fresh and ripe chamagu, remove the skin and green head, wash and cut into pieces to obtain chamagu pieces; S2. The chamagu blocks were steamed at 95°C for 15 min to obtain cooked chamagu, and 300 g of cooked chamagu was slurried with 450 g of water to obtain chamagu slurry; S3. Lactobacillus plantarum ZR1-58 was cultured at 37°C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamagu slurry, mix well, pasteurize at 70°C for 30min, then inoculate 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37°C for 10h, and then homogenize at 20MPa for 5min to obtain the Chamagu probiotic fermented beverage. Comparative Example 1 The difference between this comparative example and Example 2 is that no neohesperidin dihydrochalcone is added. A preparation method of a Qiamagu probiotic fermented beverage comprises the following steps: S1. Select fresh and ripe chamagu, remove the skin and green head, wash and cut into pieces to obtain chamagu pieces; S2. Steam the Cichorium glandulosum Boiss. et Huet pieces at 90 °C for 15 min to obtain cooked Cichorium glandulosum Boiss. et Huet, and beat 300 g of cooked Cichorium glandulosum Boiss. et Huet with 450 g of water to prepare a Cichorium glandulosum Boiss. et Huet slurry; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 10 g of lactitol and 1.5 g of flaxseed gum to 500 g of the Cichorium glandulosum Boiss. et Huet slurry, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 5 min to obtain the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage. Comparative Example 2 The difference between this comparative example and Example 2 is that lactitol is not added. A preparation method of a Cichorium glandulosum Boiss. et Huet probiotic fermented beverage includes the following steps: S1. Select fresh and intact Cichorium glandulosum Boiss. et Huet, remove the epidermis and green heads, wash and cut into pieces to obtain Cichorium glandulosum Boiss. et Huet pieces; S2. Steam the Cichorium glandulosum Boiss. et Huet pieces at 90 °C for 15 min to obtain cooked Cichorium glandulosum Boiss. et Huet, and beat 300 g of cooked Cichorium glandulosum Boiss. et Huet with 450 g of water to prepare a Cichorium glandulosum Boiss. et Huet slurry; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Add 1 g of neohesperidin dihydrochalcone and 1.5 g of flaxseed gum to 500 g of the Cichorium glandulosum Boiss. et Huet slurry, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 5 min to obtain the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage. Comparative Example 3 The difference between this comparative example and Example 2 is that neohesperidin dihydrochalcone, lactitol and flaxseed gum are not added. A preparation method of a Cichorium glandulosum Boiss. et Huet probiotic fermented beverage includes the following steps: S1. Select fresh and intact Cichorium glandulosum Boiss. et Huet, remove the epidermis and green heads, wash and cut into pieces to obtain Cichorium glandulosum Boiss. et Huet pieces; S2. Steam the Cichorium glandulosum Boiss. et Huet pieces at 90 °C for 15 min to obtain cooked Cichorium glandulosum Boiss. et Huet, and beat 300 g of cooked Cichorium glandulosum Boiss. et Huet with 450 g of water to prepare a Cichorium glandulosum Boiss. et Huet slurry; S3. Culture Lactobacillus plantarum ZR1-58 at 37 °C for 30 min to obtain activated Lactobacillus plantarum ZR1-58; S4. Pasteurize 500 g of the Cichorium glandulosum Boiss. et Huet slurry at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum ZR1-58 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 5 min to obtain the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage. Comparative Example 4 The difference between this comparative example and Example 2 is that Lactobacillus plantarum ZR1-58 is replaced by Lactobacillus plantarum CHN-22. A preparation method of a Cichorium glandulosum Boiss. et Huet probiotic fermented beverage includes the following steps: S1. Select fresh and intact mature Cichorium glandulosum Boiss. et Huet, remove the epidermis and green heads, wash and cut into pieces to obtain Cichorium glandulosum Boiss. et Huet pieces; S2. Steam the Cichorium glandulosum Boiss. et Huet pieces at 90 °C for 15 min to obtain cooked Cichorium glandulosum Boiss. et Huet, add 450 g of water to 300 g of cooked Cichorium glandulosum Boiss. et Huet and make a slurry to obtain the Cichorium glandulosum Boiss. et Huet slurry; S3. Culture Lactobacillus plantarum CHN-22 at 37 °C for 30 min to obtain activated Lactobacillus plantarum CHN-22; S4. Add 1 g of neohesperidin dihydrochalcone, 10 g of lactitol and 1.5 g of linseed gum to 500 g of the Cichorium glandulosum Boiss. et Huet slurry, mix evenly, pasteurize at 70 °C for 30 min, then inoculate 7.5 g of activated Lactobacillus plantarum CHN-22 and ferment at 37 °C for 9 h, and then homogenize at 20 MPa for 5 min to obtain the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage. Performance test (1) Sensory evaluation Invite 10 professionals (5 males and 5 females) to score according to the sensory scoring table of the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage. The sensory scoring standard of the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage is shown in Table 1. Table 1 Sensory scoring standard of the Cichorium glandulosum Boiss. et Huet probiotic fermented beverage (2) Soluble solid content The soluble solid content is measured by a handheld refractometer. Table 2 Sensory evaluation and soluble solid content of Examples 1-10 and Comparative Examples 1-3 Color and luster Odor Taste Texture Soluble solids content (%) Example 1 9.2 9.0 8.9 9.1 10.95 Example 2 9.4 9.6 9.5 9.5 11.42 Example 3 9.3 9.1 9.2 9.2 11.05 Example 4 9.0 9.2 9.1 9.0 10.26 Example 5 9.1 9.2 9.3 9.2 11.18 Example 6 8.8 9.0 8.9 8.9 10.83 Example 7 8.9 8.9 9.1 9.0 10.57 Example 8 8.9 9.0 8.8 9.0 11.26 Example 9 9.1 9.2 9.0 8.9 10.93 Example 10 9.2 9.0 9.2 9.3 10.84 Comparative Example 1 7.8 6.1 6.2 7.2 10.06 Comparative Example 2 7.5 7.7 7.3 7.1 9.42 Comparative Example 3 7.4 5.3 5.7 7.1 8.20 Comparative Example 4 8.7 8.6 8.8 8.7 10.52 As can be seen from Table 2, the sensory evaluations of Examples 1-10 are all higher than those of Comparative Examples 1-4, among which the sensory evaluation of Example 2 is the highest; the scores of Comparative Example 1 and Comparative Example 3 in terms of smell and taste are lower than those of the examples because neohesperidin dihydrochalcone was not added, and the endogenous myrosinase in Cichorium glandulosum Boiss. var. album remained alive, decomposing glucosinolates to produce isothiocyanates, presenting a strong pungent taste, which affected the smell and taste of the Cichorium glandulosum Boiss. var. album probiotic fermented beverage. The soluble solid contents of Examples 1-10 are also higher than those of Comparative Examples 1-3, but the difference from Example 1 is not obvious. In Comparative Example 2 and Comparative Example 3, stabilizer components (lactitol and linseed gum) were added, but the substances in the Cichorium glandulosum Boiss. var. album probiotic fermented beverage could not be fully stabilized, thus affecting the soluble solid content of the Cichorium glandulosum Boiss. var. album probiotic fermented beverage. Compared with Lactobacillus plantarum CHN-22, Lactobacillus plantarum ZR1-58 has a stronger fermentation ability for Cichorium glandulosum Boiss. var. album, so the sensory quality of the Cichorium glandulosum Boiss. var. album probiotic fermented beverage prepared with Lactobacillus plantarum ZR1-58 is better. (3) Centrifugal precipitation rate Weigh a certain amount (denoted as M1) of the sample into a centrifuge tube, centrifuge at a speed of 3500 r / min for 15 min, weigh the weight of the precipitate (denoted as M2), and calculate the centrifugal precipitation rate. The calculation formula is: centrifugal precipitation rate (%) = M2 / M1 × 100%. (4) Viable count Refer to the method in GB 4789.35-2016 "National Food Safety Standard Microbiological Examination of Foods - Examination of Lactic Acid Bacteria" to determine the viable count of lactic acid bacteria. (5) Glucosinolate content The glucosinolate content is determined by the palladium chloride - spectrophotometry. From Figure 1 and Figure 2 it can be seen that the centrifugal precipitation rate of Example 2 is lower than that of Comparative Examples 1-4, while the viable count and glucosinolate are higher than those of Comparative Examples 1-4, indicating that Lactobacillus plantarum ZR1-58 has a stronger fermentation and metabolism ability for Cichorium glandulosum Boiss. var. album. At the same time, the chalcone glycoside unit in neohesperidin dihydrochalcone in the Cichorium glandulosum Boiss. var. album probiotic fermented beverage has a similar glycosyl structure to that of glucosinolate, which can occupy the glucose-binding domain of myrosinase, competitively inhibit the substrate-binding site of myrosinase, block the decomposition of glucosinolates, thus retaining the glucosinolates in the Cichorium glandulosum Boiss. var. album probiotic fermented beverage, and to a certain extent, stabilize the fermentation system of Lactobacillus plantarum ZR1-58; lactitol can improve the metabolic activity of Lactobacillus plantarum ZR1-58, promote the proliferation of Lactobacillus plantarum ZR1-58, and increase the viable count in the Cichorium glandulosum Boiss. var. album probiotic fermented beverage. In addition, the gel network formed by linseed gum can promote the full combination of substances in the Cichorium glandulosum Boiss. var. album probiotic fermented beverage, thus ensuring the stability of the Cichorium glandulosum Boiss. var. album probiotic fermented beverage. Therefore, a lower centrifugal precipitation rate indicates a high stability of the Cichorium glandulosum Boiss. var. album probiotic fermented beverage. The above are only the preferred embodiments of the present invention, and do not impose any form of limitation 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, or modify it into an equivalent embodiment with equivalent changes, without departing from the spirit and technical solution of the present invention. 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 content of 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 Lactobacillus plantarum ZR1-58, characterized in that: The preservation number of the Lactobacillus plantarum ZR1-58 is CCTCCNO: M 2025440, the preservation date is March 11, 2025, the preservation unit is the China Center for Type Culture Collection, and the taxonomic name is Lactobacillus plantarum.

2. Application of Lactobacillus plantarum ZR1-58 according to claim 1 in Qiamagu probiotic fermented beverage.

3. The use according to claim 2, characterized in that: The preparation method of the Qiamagu probiotic fermented beverage comprises the following steps: S1. Select fresh and ripe chamagu, remove the skin and green head, wash and cut into pieces to obtain chamagu pieces; S2. The chamagu blocks are steamed at high temperature to obtain cooked chamagu, and beaten with water to obtain chamagu slurry; S3. Add neohesperidin dihydrochalcone, lactitol and flaxseed gum to the Chamagu slurry, mix well, pasteurize, cool and inoculate activated Lactobacillus plantarum ZR1-58 for fermentation, and homogenize to obtain the Chamagu probiotic fermented beverage.

4. The use according to claim 3, characterized in that: The specific conditions of high temperature steaming in step S2 are a steaming temperature of 80-100° C. and a steaming time of 15-20 min.

5. The use according to claim 3, characterized in that: The material-liquid ratio of adding water for pulping in step S2 is (1-2):(2-3), and the material-liquid ratio of adding water for pulping is the ratio of cooked chamaguchi to water.

6. The use according to claim 3, characterized in that: In the step S3, the amount of neohesperidin dihydrochalcone added is 0.1-0.3wt%, the amount of lactitol added is 1.5-3wt%, and the amount of flaxseed gum added is 0.2-0.5wt%, based on the mass of the chamagu slurry.

7. The use according to claim 3, characterized in that: The specific parameters of pasteurization in step S3 are a sterilization temperature of 65-70° C. and a sterilization time of 25-35 min.

8. The use according to claim 3, characterized in that: The activated Lactobacillus plantarum ZR1-58 in step S3 is prepared by culturing Lactobacillus plantarum ZR1-58 at 30-40° C. for 20-40 minutes.

9. The use according to claim 3, characterized in that: The inoculation amount of activated Lactobacillus plantarum ZR1-58 in step S3 is 1-3%; the specific conditions of fermentation in step S3 are fermentation temperature of 30-40° C. and fermentation time of 8-10 hours.

10. The use according to claim 3, characterized in that: The specific parameters of the homogenization in step S3 are a homogenization pressure of 15-20 MPa and a homogenization time of 5-10 min.

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