Preparation method of lotus seed leavening with nerve soothing effect

Abstract

The invention relates to the technical field of fermentation, and discloses a preparation method of a lotus seed fermentation product with a nerve soothing effect, and the preparation method comprises the steps of raw material treatment, material mixing, sterilization, strain activation, fermentation, centrifugation, concentration and quick freezing, the preparation method of the lotus seed fermentation product with the nerve soothing effect comprises the following steps: firstly, soaking in vitamin C to inhibit oxidation, and retaining high-activity components; gABA and a spina date seed extract are introduced to construct a ''lotus seed-GABA-spina date seed'' triple nerve soothing synergistic mechanism, and the traditional limitation is broken through; meanwhile, by means of the synergistic effect of bacillus subtilis and lactobacillus plantarum, the cell structure of the lotus seeds is destroyed, release of nerve soothing active ingredients is promoted, new active substances are generated through microbial metabolism, the bioavailability and the nerve soothing effect are improved, and the problem that the utilization rate of active ingredients in traditional processing is low is solved; and the process is stable, controllable and industrialized, the lotus seeds can be converted into products with high additional value and definite nerve soothing effect, the requirements of consumers are met, and the economic value and application prospect of the lotus seeds are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fermentation, in particular to a preparation method of lotus seed fermentation product with tranquilizing effect. BACKGROUND

[0002] Lotus seed is a food material with medicinal and edible properties, which contains rich nutrients and bioactive substances such as starch and protein, and has the effects of tonifying the spleen and kidney and nourishing the heart and tranquilizing the mind. With the acceleration of social life rhythm and the increase of pressure, the incidence of insomnia, anxiety and other nerve-related problems is increasing year by year, and people's demand for natural, safe and functional food or health products with tranquilizing effect is becoming increasingly urgent. Lotus seed, as a natural food material, is widely available and safe, and its development into a product with tranquilizing effect meets the current consumer's pursuit of healthy products. Traditional lotus seed consumption or processing methods, such as porridge, soup and flour, have the problems of low utilization rate of active ingredients and insufficient efficacy. On the one hand, some effective components in lotus seed are wrapped in cell structures and difficult to be directly absorbed by the human body, on the other hand, the stability and bioavailability of active ingredients of lotus seed without processing or simple processing need to be improved, which limits the full play of its tranquilizing effect. Fermentation technology, as a traditional and effective biological transformation method, has been widely used in food processing. Through microbial fermentation, not only the cell wall structure of raw materials can be destroyed to promote the release of active ingredients, but also new active substances can be produced by the metabolic action of microorganisms to improve the biological activity and nutritional value of the product. At present, some researches have applied fermentation technology to lotus seed processing to improve its functional properties, but the existing technology mainly focuses on improving the nutritional digestibility or the content of single active ingredient of lotus seed, and there is relatively less research on how to enhance the utilization rate of active ingredients and tranquilizing effect of lotus seed through fermentation process, and there is a lack of systematic and stable preparation method. In view of the above problems, the present application provides a preparation method of lotus seed fermentation product with tranquilizing effect. SUMMARY

[0003] The present application aims to provide a preparation method of lotus seed fermentation product with tranquilizing effect to solve the problems of low utilization rate of active ingredients and insufficient tranquilizing effect of existing lotus seed processing in the background art.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a preparation method of lotus seed fermentation product with tranquilizing effect, comprising the following steps: Step one, raw material processing: select lotus seeds without mildew, insect damage and dryness, wash and soak in a solution, then dry, crush and filter to obtain lotus seed powder; Step 2, Mixing: Add γ-aminobutyric acid (GABA), jujube seed extract and deionized water to lotus seed powder in proportion. After stirring evenly, let stand and adjust the pH to obtain lotus seed slurry. Step 3: Sterilization: The lotus seed slurry is placed in a sterilization tank for sterilization to obtain the fermentation culture medium; Step 4: Activation of the strain: Inoculate the strain into a liquid culture medium and culture to obtain the seed culture; Step 5: Fermentation: Inoculate the seed liquid into a fermentation medium for fermentation to obtain the fermentation broth; Step 6: Centrifugation: Place the fermentation broth in a centrifuge and centrifuge, then collect the supernatant. Step 7: Concentration: Place the collected supernatant in a vacuum concentrator to concentrate it, and obtain a concentrated solution; Step 8: Quick-freeze: Quick-freeze the concentrated liquid to obtain lotus seed fermentation product.

[0005] The above technical solution facilitates the release of the calming active ingredients in lotus seeds, thereby enhancing the calming effect of lotus seeds.

[0006] As a preferred technical solution of the present invention, the solution in step one is a 0.1% to 0.3% vitamin C solution, the soaking time is 15 to 20 minutes, and the crushed lotus seeds are filtered through an 80 to 120 mesh sieve.

[0007] The above technical solution facilitates the inhibition of polyphenol oxidase activity in lotus seeds through the antioxidant effect of vitamin C solution, preventing the oxidative degradation of active ingredients and reducing the oxidative loss of active ingredients in lotus seeds during soaking. At the same time, it softens the cell walls of lotus seeds, laying the foundation for the subsequent pulverization and release of active ingredients.

[0008] As a preferred technical solution of the present invention, in step two, lotus seed powder, γ-aminobutyric acid (GABA), jujube seed extract and deionized water are mixed in a mass ratio of 100:2~3:5~8:500~600, kept at 60~70℃ for 30~40 minutes, cooled to room temperature, and the pH is adjusted to 6.0~7.0.

[0009] The above technical solution facilitates the synergistic effect of γ-aminobutyric acid, jujube seed extract and active ingredients in lotus seed powder, further enhancing the calming effect.

[0010] As a preferred embodiment of the present invention, in step three, sterilization is carried out at 115-121°C for 15-25 minutes, followed by cooling to 30-35°C.

[0011] The above technical solution facilitates the complete elimination of miscellaneous bacteria in the lotus seed slurry, preventing them from interfering with the fermentation process, and the cooled temperature is suitable for the inoculation and growth of the bacteria.

[0012] As a preferred embodiment of the present invention, the bacterial strains in step four are Bacillus subtilis and Lactobacillus plantarum, with a volume ratio of 2:1. Bacillus subtilis and Lactobacillus plantarum are inoculated into LB liquid medium and MRS liquid medium, respectively. Bacillus subtilis is cultured with shaking at 30–37°C and 180–220 r / min for 16–18 h, while Lactobacillus plantarum is cultured anaerobically at 35–38°C and 150–180 r / min for 20–24 h, until the viable count of both bacterial solutions is ≥10⁻⁶. 8 CFU / mL, after mixing, a composite seed solution is obtained.

[0013] The above technical solution facilitates the synergistic effect of Bacillus subtilis and Lactobacillus plantarum. Bacillus subtilis can effectively destroy the cell wall structure of lotus seeds and promote the release of active ingredients, while Lactobacillus plantarum can produce more beneficial active substances through metabolism, further enhancing the product's calming effect.

[0014] As a preferred embodiment of the present invention, in step five, the seed liquid is added at a volume fraction of 3% to 5% of the fermentation medium.

[0015] By adopting the above technical solution, it is easy to ensure a sufficient number of microorganisms during the fermentation process, thereby improving fermentation efficiency and effectiveness.

[0016] As a preferred technical solution of the present invention, in step five, the fermentation is controlled at 30-35°C for 48-72 hours, and the mixture is stirred once every 12 hours at 150-200 r / min.

[0017] The above technical solution facilitates the provision of a suitable growth and metabolic environment for Bacillus subtilis. The stirring operation is beneficial to the uniform distribution of nutrients in the culture medium and the respiration of microorganisms, thereby improving the fermentation effect.

[0018] As a preferred embodiment of the present invention, in step six, the centrifugation is controlled at a speed of 4000-5000 r / min for 10-15 min.

[0019] Using the above technical solution facilitates the separation of bacteria and impurities from the fermentation broth, resulting in a supernatant containing a high amount of active ingredients.

[0020] As a preferred embodiment of the present invention, in step seven, the supernatant is concentrated to 1 / 3 to 1 / 2 of its original volume at 50 to 60°C.

[0021] The above technical solution facilitates the removal of some water from the supernatant at a lower temperature, thereby increasing the concentration of active ingredients and avoiding damage to the active ingredients caused by high temperatures.

[0022] As a preferred embodiment of the present invention, the concentrate in step eight is quick-frozen at -25 to -18°C for 2 to 3 hours.

[0023] The above technical solution facilitates quick freezing to ensure that active ingredients are not lost, which helps maintain the quality and efficacy of lotus seed fermentation products.

[0024] Compared with existing technologies, the beneficial effects of this invention are as follows: This method for preparing lotus seed fermentation products with calming effects inhibits oxidation through vitamin C soaking, preventing the loss of active ingredients and laying a foundation for high-activity components in subsequent fermentation; the introduction of GABA and jujube seed extract forms a triple calming synergistic mechanism of "lotus seed-GABA-jujube seed" with the active ingredients of lotus seeds themselves, breaking through the limitations of traditional fermentation that relies solely on the components of the raw materials, significantly enhancing the calming effect; utilizing the synergistic effect of Bacillus subtilis and Lactobacillus plantarum, the cell structure of lotus seeds can be effectively destroyed, producing more beneficial active substances and promoting the release of calming active ingredients; simultaneously, microorganisms... The metabolic processes of the product promote the continuous release of active ingredients and the generation of new active substances, thereby improving the bioavailability and calming effects of lotus seed fermentation. This significantly increases the bioavailability of active ingredients in lotus seeds, solving the problems of low utilization rate of active ingredients and insufficient exertion of calming effects in traditional lotus seed processing methods. The entire preparation process is stable and controllable, enabling industrial-scale production. It provides a new approach for the deep processing of lotus seeds, transforming traditionally consumed or simply processed lotus seeds into fermented products with higher added value and clear calming effects. This meets the current consumer demand for natural, safe, and functional health products, enhancing the economic value and application prospects of lotus seeds. Attached Figure Description

[0025] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0026] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0027] Example 1

[0028] Please see Figure 1 The technical solution of this invention is as follows: a method for preparing lotus seed fermentation product with calming effect, comprising the following steps: Step 1: Raw material processing: Select lotus seeds that are free from mold, insects, and dryness. After washing, soak them in a 0.1% vitamin C solution for 15 minutes. Then, grind them through an 80-mesh sieve to obtain lotus seed powder. Step 2, Mixing: Add γ-aminobutyric acid (GABA), jujube seed extract and deionized water to lotus seed powder. The mass ratio of lotus seed powder, γ-aminobutyric acid (GABA), jujube seed extract and deionized water is 100:2:5:500. After stirring evenly, keep warm at 60℃ for 40 minutes, cool to room temperature, and adjust the pH to 6.0 to obtain lotus seed slurry. Step 3: Sterilization: The lotus seed slurry is placed in a sterilization tank and sterilized at 115°C for 25 minutes, then cooled to 30°C to obtain the fermentation culture medium; Step 4: Activation of the bacterial strain: Bacillus subtilis and Lactobacillus plantarum (volume ratio 2:1) were inoculated into LB liquid medium and MRS liquid medium, respectively. Bacillus subtilis was cultured at 30℃ and 220 rpm with shaking for 16 h, while Lactobacillus plantarum was cultured anaerobically at 35℃ and 180 rpm for 20 h, until the viable count of both cultures was ≥10⁻⁶. 8 CFU / mL, after mixing, a composite seed solution is obtained; Step 5, Fermentation: Inoculate the seed liquid into the fermentation medium and ferment it at a volume fraction of 3% of the fermentation medium. Let it ferment at 30°C for 72 hours, stirring once every 12 hours at 150 r / min to obtain the fermentation liquid. Step 6: Centrifugation: Place the fermentation broth in a centrifuge and centrifuge at 4000 r / min for 15 min, then collect the supernatant. Step 7: Concentration: Place the supernatant in a vacuum concentrator and concentrate it to 1 / 2 of its original volume at 50°C to obtain a concentrated solution. Step 8: Quick-freeze: Quick-freeze the concentrated liquid at -25℃ for 2 hours to obtain lotus seed fermentation product.

[0029] Example 2

[0030] Please see Figure 1 The technical solution of this invention is as follows: a method for preparing lotus seed fermentation product with calming effect, comprising the following steps: Step 1: Raw material processing: Select lotus seeds that are free from mold, insects, and dryness. After washing, soak them in a 0.1% vitamin C solution for 18 minutes. Then, grind them through a 90-mesh sieve to obtain lotus seed powder. Step 2, Mixing: Add γ-aminobutyric acid (GABA), jujube seed extract and deionized water to lotus seed powder. The mass ratio of lotus seed powder, γ-aminobutyric acid (GABA), jujube seed extract and deionized water is 100:2:6:550. After stirring evenly, keep warm at 65℃ for 35 minutes, cool to room temperature, and adjust the pH to 6.5 to obtain lotus seed slurry. Step 3: Sterilization: The lotus seed slurry is placed in a sterilization tank and sterilized at 118°C for 20 minutes, then cooled to 32°C to obtain the fermentation culture medium; Step 4: Activation of the bacterial strain: Bacillus subtilis and Lactobacillus plantarum were inoculated at a volume ratio of 2:1 into LB liquid medium and MRS liquid medium, respectively. Bacillus subtilis was cultured at 33℃ and 200 rpm for 17 h with shaking, while Lactobacillus plantarum was cultured anaerobically at 36℃ and 170 rpm for 22 h, until the viable count of both cultures was ≥10⁻⁶. 8 CFU / mL, after mixing, a composite seed solution is obtained; Step 5, Fermentation: Inoculate the seed liquid into the fermentation medium and ferment it at a volume fraction of 4% of the fermentation medium. Let it ferment at 32℃ for 60 hours, stirring once every 12 hours at 160r / min to obtain the fermentation liquid. Step 6: Centrifugation: Place the fermentation broth in a centrifuge and centrifuge at 4200 r / min for 13 min, then collect the supernatant. Step 7: Concentration: Place the supernatant in a vacuum concentrator and concentrate it to 1 / 2 of its original volume at 55°C to obtain a concentrated solution. Step 8: Quick-freeze: Quick-freeze the concentrated liquid at -22℃ for 2.5 hours to obtain lotus seed fermentation product.

[0031] Example 3

[0032] Please see Figure 1 The technical solution of this invention is as follows: a method for preparing lotus seed fermentation product with calming effect, comprising the following steps: Step 1: Raw material processing: Select lotus seeds that are free from mold, insects, and dryness. After washing, place them in a 0.2% vitamin C solution and soak for 18 minutes. Then, grind them through a 110-mesh sieve to obtain lotus seed powder. Step 2, Mixing: Add γ-aminobutyric acid (GABA), jujube seed extract and deionized water to lotus seed powder. The mass ratio of lotus seed powder, γ-aminobutyric acid (GABA), jujube seed extract and deionized water is 100:3:7:580. After stirring evenly, keep warm at 68℃ for 32 minutes, cool to room temperature, and adjust the pH to 6.8 to obtain lotus seed slurry. Step 3: Sterilization: The lotus seed slurry is placed in a sterilization tank and sterilized at 120°C for 18 minutes, then cooled to 33°C to obtain the fermentation culture medium; Step 4: Activation of the bacterial strain: Bacillus subtilis and Lactobacillus plantarum were inoculated at a volume ratio of 2:1 into LB liquid medium and MRS liquid medium, respectively. Bacillus subtilis was cultured at 35℃ and 190 rpm for 18 h with shaking, while Lactobacillus plantarum was cultured anaerobically at 37℃ and 160 rpm for 23 h, until the viable count of both cultures was ≥10⁻⁶. 8 CFU / mL, after mixing, a composite seed solution is obtained; Step 5, Fermentation: Inoculate the seed liquid into the fermentation medium and ferment it at a volume fraction of 4% of the fermentation medium. Let it ferment at 34℃ for 55 hours, stirring once every 12 hours at 190r / min to obtain the fermentation liquid. Step 6: Centrifugation: Place the fermentation broth in a centrifuge and centrifuge at 4600 r / min for 12 min, then collect the supernatant. Step 7: Concentration: Place the supernatant in a vacuum concentrator and concentrate it to 1 / 3 of its original volume at 58°C to obtain a concentrated solution. Step 8: Quick-freeze: Quick-freeze the concentrated liquid at -20℃ for 2.5 hours to obtain lotus seed fermentation product.

[0033] Example 4

[0034] Please see Figure 1 The technical solution of this invention is as follows: a method for preparing lotus seed fermentation product with calming effect, comprising the following steps: Step 1: Raw material processing: Select lotus seeds that are free from mold, insects, and dryness. After washing, soak them in a 0.3% vitamin C solution for 20 minutes. Then, grind them through a 120-mesh sieve to obtain lotus seed powder. Step 2, Mixing: Add γ-aminobutyric acid (GABA), jujube seed extract and deionized water to lotus seed powder. The mass ratio of lotus seed powder, γ-aminobutyric acid (GABA), jujube seed extract and deionized water is 100:3:8:600. After stirring evenly, keep warm at 70℃ for 30 minutes, cool to room temperature, and adjust the pH to 7.0 to obtain lotus seed slurry. Step 3: Sterilization: The lotus seed slurry is placed in a sterilization tank and sterilized at 121°C for 15 minutes, then cooled to 35°C to obtain the fermentation culture medium; Step 4: Activation of the bacterial strain: Bacillus subtilis and Lactobacillus plantarum (volume ratio 2:1) were inoculated into LB liquid medium and MRS liquid medium, respectively. Bacillus subtilis was cultured at 37℃ and 180 rpm for 18 h with shaking, while Lactobacillus plantarum was cultured anaerobically at 38℃ and 150 rpm for 24 h, until the viable count of both cultures was ≥10⁻⁶. 8 CFU / mL, after mixing, a composite seed solution is obtained; Step 5, Fermentation: Inoculate the seed liquid into the fermentation medium and ferment it at a volume fraction of 5% of the fermentation medium. Let it ferment at 35℃ for 48 hours, stirring once every 12 hours at 200r / min to obtain the fermentation liquid. Step 6: Centrifugation: Place the fermentation broth in a centrifuge and centrifuge at 5000 r / min for 10 min, then collect the supernatant. Step 7: Concentration: Place the supernatant in a vacuum concentrator and concentrate it to 1 / 3 of its original volume at 60°C to obtain a concentrated solution. Step 8: Quick-freeze: Quick-freeze the concentrated liquid at -18℃ for 3 hours to obtain lotus seed fermentation product.

[0035] The utilization rate of active ingredients in the lotus seed fermentation products prepared in the above examples and the traditional lotus seed processed products without the addition of Bacillus subtilis were tested, and the results are shown in the table below:

[0036] As shown in the table above, the lotus seed fermentation product prepared by this invention has significantly higher polysaccharide dissolution rate, protein dissolution rate, and in vitro digestibility than traditional lotus seed processed products. The improvement in polysaccharide dissolution rate, protein dissolution rate, and in vitro digestibility reflects the improvement in the utilization rate of active ingredients, indicating that the method of this invention can effectively improve the utilization rate of active ingredients in lotus seeds.

[0037] test

[0038] 120 mice were randomly divided into 6 groups. One group served as a blank control group without lotus seed products. The other 5 groups were fed the lotus seed fermentation products prepared according to this invention (Example 1, Example 2, Example 3, Example 4) and the traditional product group (traditional lotus seed product without Bacillus subtilis). The sleep time of the mice in the 6 groups was observed and recorded, as shown in the table below:

[0039] As shown in the table above, the lotus seed fermentation product prepared by this invention has a significantly better effect on prolonging the sleep time of mice than the traditional lotus seed processed product group. Its calming effect has been greatly improved, and it can more effectively prolong the sleep time of mice, further verifying the superiority of this method in enhancing the calming effect of lotus seeds.

[0040] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a fermented lotus seed product with a tranquilizing effect, characterized in that, It comprises the following steps: Step one, raw material processing: select mildew, no insect infestation and dry lotus seeds, after cleaning, placed in the solution, after fishing, drying, crushing, filtering, get lotus seed powder; Step two, mixing: according to the proportion of lotus seed powder, add GABA, jujube extract and deionized water, after stirring, adjust the pH, get lotus paste; Step three, sterilization: lotus paste is placed in the sterilization tank for sterilization, get fermentation medium; Step four, strain activation: the strain is inoculated in the liquid medium for culture, get seed liquid; Step five, fermentation: the seed liquid is inoculated in the fermentation medium for fermentation, get fermentation broth; Step six, centrifugation: the fermentation broth is placed in the centrifuge, take the supernatant; Step seven, concentration: the supernatant is placed in the vacuum concentrator, get concentrated liquid; Step eight, quick freezing: the concentrated liquid is quick frozen to get lotus fermentation product.

2. The method of claim 1, wherein the method is characterized by the steps of: The solution in step one is 0.1%-0.3% vitamin C solution, the soaking time is 15-20 minutes, and the crushed lotus is filtered with 80-120 mesh sieve.

3. The method of claim 1, wherein the method is characterized by the steps of: In step two, the mass ratio of lotus seed powder, GABA, jujube extract and deionized water is 100:2-3:5-8:500-600, after stirring, it is incubated at 60-70℃ for 30-40 minutes, cooled to room temperature, and the pH is adjusted to 6.0-7.

0.

4. The method of claim 1, wherein the method is characterized by the steps of: In step three, the sterilization is controlled at 115-121℃ for 15-25 minutes, and then cooled to 30-35℃.

5. The method of claim 1, wherein the method is characterized by the steps of: fermenting the lotus seed with the fungus for 3 to 6 months; and drying the fermented lotus seed. The bacteria in the fourth step are bacillus subtilis and lactobacillus plantarum, the volume ratio of bacillus subtilis and lactobacillus plantarum is 2:1, bacillus subtilis and lactobacillus plantarum are inoculated in LB liquid medium and MRS liquid medium respectively, bacillus subtilis is cultured under the condition of 30-37 DEG C and 180-220 r / min for 16-18 hours, lactobacillus plantarum is cultured under the condition of 35-38 DEG C and 150-180 r / min for 20-24 hours, and the viable cell count of the two bacteria is greater than or equal to 10 8 CFU / mL, and the mixed seed liquid is obtained.

6. The method of claim 1, wherein the method is characterized by the steps of: In step five, the seed liquid is added to the fermentation medium at a volume fraction of 3%-5%.

7. The method of claim 1, wherein the method is characterized by the steps of: fermenting the lotus seed with the fungus for 3 to 6 months; and drying the fermented lotus seed. In step five, the fermentation is controlled at 30-35℃ for 48-72 hours, and during the period, stirring is carried out once every 12 hours at 150-200r / min.

8. The method of claim 1, wherein the method is characterized by the steps of: fermenting the lotus seed with the fungus for 3 to 6 months; and drying the fermented lotus seed. In step six, the centrifugation is controlled at 4000-5000r / min for 10-15min.

9. The method of claim 1, wherein the method is characterized by the steps of: fermenting the lotus seed with the fungus for 3 to 6 months; and drying the fermented lotus seed. In step seven, the supernatant is concentrated to 1 / 3-1 / 2 of the original volume at 50-60℃.

10. The method of claim 1, wherein the method is characterized by the steps of: fermenting the lotus seed with the fungus for 3 to 6 months; and drying the fermented lotus seed. In step eight, the concentrated liquid is quick frozen at-25--18℃ for 2-3h.

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