CN110250417A - For preventing and treating the bitter buckwheat fermentation material of metabolic syndrome, food or beverage and preparation method comprising the fermentation material - Google Patents

For preventing and treating the bitter buckwheat fermentation material of metabolic syndrome, food or beverage and preparation method comprising the fermentation material Download PDF

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CN110250417A
CN110250417A CN201910585656.7A CN201910585656A CN110250417A CN 110250417 A CN110250417 A CN 110250417A CN 201910585656 A CN201910585656 A CN 201910585656A CN 110250417 A CN110250417 A CN 110250417A
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bitter buckwheat
fermentation
buckwheat
fermentation material
bitter
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夏燕莉
蔡光泽
刘新宇
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Beijing haodingrui Health Technology Center (limited partnership)
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Chengdu Holes Biotechnology Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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Abstract

The invention discloses a kind of bitter buckwheat fermentation material for preventing and treating metabolic syndrome, food or beverage and preparation method comprising the fermentation material, the preparation method of bitter buckwheat fermentation material is the following steps are included: it is 3-5% or warp that (1), which dries bitter buckwheat seed at 65-75 DEG C to water content,60The sterilizing of Co- gamma-ray irradiation；(2) bitter buckwheat seed obtained by step (1) is crushed, obtains buckwheat powder；Or impregnate bitter buckwheat seed in water, then boiling, obtain boiling bitter buckwheat seed；(3) buckwheat powder and water are mixed, saccharomycete is added and ferments, bitter buckwheat fermentation material is made；Or mix boiling bitter buckwheat seed, probiotics, saccharomycete, distiller's yeast and cold boiled water, it is sealed fermentation, bitter buckwheat fermentation material is made.Bitter buckwheat fermentation material obtained can effectively reduce bitter taste, improve the mouthfeel of bitter buckwheat product, improves bitter buckwheat fermentation quality and prevents Aspergillus flavus from generating, while can also prevent and treat hypertension, diabetes and fat this kind of metabolic syndrome.

Description

For prevent and treat the bitter buckwheat fermentation material of metabolic syndrome, the food comprising the fermentation material or Beverage and preparation method
Technical field
The invention belongs to bitter buckwheat processing technique fields, and in particular to a kind of bitter buckwheat fermentation for preventing and treating metabolic syndrome Object, the food or beverage comprising the fermentation material and preparation method.
Background technique
The whole world there are about 20%~25% world adult population with metabolic syndrome (Metabolic syndrome, MS), MS has become a kind of global public health problem.MS includes diabetes, disorders of lipid metabolism (obesity) and hypertension. MS pathogenesis is sufficiently complex, is not currently fully understood, it is considered that it is codetermined by environment and genetics factor.No The eating habit and life style of health are the important environmental factors that MS occurs, thus caused obesity, insulin resistance, glycolipid The illnesss such as metabolic disorder and hypertension are to cause the basis of MS.
Bitter buckwheat, bitter buckwheat rich in flavones, vitamin, polyphenol, terpene, carrotene and some other Phytochemistry function at Part, have and adjusts pH value, growth of probiotics is promoted to improve function of intestinal canal；It improves insulin sensitivity, increase the prevention of intestinal juice viscosity Glucose diffusion reduces by 2 diabetes risk of Type；Generating short chain fatty acids inhibits cholesterol biosynthesis to reduce cardiovascular disease Risk；Promote intestines peristalsis shorten carcinogenic substance and body time of contact, balance female hormone (breast cancer, colorectal cancer, gastric cancer, Oophoroma, prostate cancer) reduce risk of developing cancer；Fermentation generates hyperinsulinism sample peptide and Peptide YY, increases satiety and reduces Energy intaking, leptin enhanced sensitivity consumption body fat control weight are conducive to the functions such as weight-reducing.Rutin, Rutin, also known as rue Glucoside, citrin are bitter buckwheat flavone class compound main ingredient, can be used as edible antioxidant and nutrition enhancer etc..One molecule Rutin hydrolyzes through rutin sophorin glycosidase rutin (osid) ase and generates a molecule rhamnose, glucose and Quercetin, i.e. Quercetin It is the aglycon of rutin, Quercetin is only the function composition that rutin plays bioactivity in vivo.A large number of studies show that bitter buckwheat flavone is small Molecular compound rutin is the most important function composition of advantageous human health.Rutin (rutin) has anti-inflammatory, inhibition aldose reductase It is acted on citrin sample, but since it is practically insoluble in water, and fat-soluble also very little, is difficult to absorb in vivo after oral.Cause This, the bioavilability for taking orally rutin or buck-wheat products rutin is very low, seriously limits the performance of bitter buckwheat rutin functional activity.Reed Fourth can be converted into various compounds by intestinal flora, including various Quercetins and phenol derivatives, such as 3,4- dihydroxyphenyl second Acid (DHPAA), 3,4- dihydroxytoluene (DHT), 3- hydroxyl phenylacetic acid (HPAA), 4- hydroxy 3-methoxybenzene acetic acid (Gao Xiangcao Acid, vanillic acid)；These interior metabolism products of rutin can effectively be absorbed by the body utilization, inhibit protein glycosylation, to sugar The prevention and treatment of urine disease, hypertension and obesity have obvious effects on.
It for bitter buckwheat, drinks tartary buckwheat tea and can not drink health, because the function nutrition ingredient of bitter buckwheats is all including rutin etc. It is insoluble in water, although being dissolved in boiling water, solubility is also very low, moreover people can not drink boiling water.Therefore health of the bitter buckwheat to people It eats and.Eat how much the amount of being the problem of, how eating the nutritious bitter buckwheat food research and development that is only will primarily solve the problems, such as.Because of hardship Buckwheat does not contain glutelin (being commonly called as gluten), causes to ferment as long patent flour, low content Tartary buckwheat noodles are not easily molded, easy Fracture, the Tartary buckwheat noodles bitter buckwheat content of commercial type can reach 50% limit in 10%~30%, only only a few at present, Under conditions of this " amount ", bitter buckwheat is almost that cannot bring into play to the alimentary health-care function of human body.
Buckwheat process is food processing industry " jewel on imperial crown ".The bitter taste for reducing bitter buckwheat improves its mouthfeel, improves fermentation Quality and prevent Aspergillus flavus generate be bitter buckwheat processing key technology.So far, there is not yet the report of pertinent literature and patent.
Summary of the invention
For above-mentioned deficiency in the prior art, the bitter buckwheat that the present invention provides a kind of for preventing and treating metabolic syndrome ferments Object, the food or beverage comprising the fermentation material and preparation method, the fermentation material can effectively reduce bitter buckwheat bitter taste, improve bitter buckwheat product Mouthfeel, improving bitter buckwheat fermentation quality and prevents Aspergillus flavus from generating.
To achieve the above object, the technical solution adopted by the present invention to solve the technical problems is:
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) rutin hydrolase inactivates: it is 3-5% or warp that bitter buckwheat seed, which is dried at 65-75 DEG C to water content,60Co- γ is penetrated Line irradiation sterilization, inactivates rutin hydrolase；
(2) fermented pretreatment: bitter buckwheat seed obtained by step (1) is crushed, buckwheat powder is obtained；Or it will be obtained by step (1) Bitter buckwheat seed drains surface moisture, then boiling 30-40min after impregnating 4-20h in water, is then dried in the air naturally to room temperature, obtains boiling Bitter buckwheat seed；
(3) it ferments: being by weight that 1:1-3 is mixed by buckwheat powder and water, the yeast of 2-4% buckwheat powder weight is then added Bacterium mixes, and in 20-35 DEG C of fermentation 1-3h, bitter buckwheat fermentation material is made；Or by boiling bitter buckwheat seed, probiotics, saccharomycete, distiller's yeast Mixed with cold boiled water, be sealed fermentation, fermentation temperature is 15-35 DEG C, first ferment 2-4 weeks to alcoholic strength be 3-5 degree, then again It ferments 1-2 months, breathes freely weekly in fermentation process secondary, breathe freely four times altogether, bitter buckwheat fermentation material is made；Wherein, probiotics weight The 0.1-0.5% of boiling bitter buckwheat kernel weight is accounted for, saccharomycete accounts for the 2-4% of boiling bitter buckwheat kernel weight, and distiller's yeast weight accounts for boiling The 0.1-0.3% of bitter buckwheat kernel weight.
Further, bitter buckwheat seed is impregnated into 12h, then boiling 30min in water in step (2).
Further, buckwheat powder and water are 1:2 mixing by weight in step (3), and 3% buckwheat powder weight is then added Saccharomycete mixes, in 30 DEG C of fermentation 2.5h.
Further, probiotics weight accounts for the 0.4% of boiling bitter buckwheat kernel weight in step (3), and saccharomycete accounts for boiling hardship The 3% of buckwheat kernel weight, distiller's yeast weight account for the 0.2% of boiling bitter buckwheat kernel weight.
Further, probiotics is streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus plantarum and Bulgaria in step (3) At least one of lactobacillus.
Further, probiotics is lactobacillus plantarum in step (3).
It is a kind of for preventing and treating the food or beverage of metabolic syndrome, one of ingredient or main component are hardship obtained above Buckwheat fermentation material.
Provided by the present invention for prevent and treat the bitter buckwheat fermentation material of metabolic syndrome, the food or beverage comprising the fermentation material and Preparation method has the advantages that
(1) growth of Aspergillus flavus is prevented
Aspergillus flavus easy to breed generates aflatoxins in turn to bitter buckwheat in process, and aflatoxins is that level-one is carcinogenic Object, therefore must be strictly controlled in bitter buckwheat process the generation of aflatoxins.The present invention is by bitter buckwheat seed through being dried So that moisture is reduced to 3-5%, or bitter buckwheat seed is passed through60The sterilizing of Co- gamma-ray irradiation.65-75 DEG C of drying process not only makes Bitter buckwheat seed loses free moisture, still maintains outside original processing performance, can also inactivate rutin hydrolase, rutin cannot Quercetin and rutin sophorin are hydrolyzed by rutin hydrolase；It can also make the rutin hydrolase in bitter buckwheat seed in irradiation process simultaneously Equal protein inactivations, after rutin hydrolase inactivation would not hydrolyzing rutin, and then Quercetin will not be generated, Quercetin is Aspergillus flavus The main source of energy and carbon metablism is the main substrate of Aspergillus flavus metabolism, if without Quercetin, so that it may be reduced yellow bent The growth of mould.When the growth for inhibiting aspergillus flavus, bitter buckwheat seed can be stored and be transported, be stored up for its process It is standby.
Aspergillus flavus belongs to aerobic bacteria, and strictly to limit oxygen can greatly increase processing cost.In bitter buckwheat seed activity at / mono- is rutin, and rutin hydrolytic process can generate Quercetin, and Quercetin is not only trophic function ingredient and Aspergillus flavus energy The main source of amount and carbon metablism is the main substrate of Aspergillus flavus metabolism.Being hydrolyzed into Quercetin to limitation rutin can prevent The only breeding of aspergillus flavus.After the present invention crushes bitter buckwheat seed, after saccharomycetes to make fermentation, rutin hydrolysate Quercetin can be turned The absorbable phenol derivatives of human body is turned to, so that metabolism substrate cannot be provided for the breeding of Aspergillus flavus, also just further Ground inhibits the growth of aspergillus flavus.
When the growth for inhibiting Aspergillus flavus, bitter buckwheat seed can be stored and be transported, be stored up for its process It is standby.Although inhibiting rutin to be hydrolyzed to Quercetin in storage, transport and process, after edible bitter buckwheat product, bitter buckwheat Rutin in product, which in human body alimentary canal can decompose, generates the Quercetin of specific trophic function, provides nutrition for human body.
(2) bitter taste of bitter buckwheat seed is reduced
There are bitter taste when bitter buckwheat is edible, bitter principle is mainly distributed in seed seed coat layer, but containing big in bitter buckwheat kind skin The nutritional ingredient of amount.Therefore, the bitter substance in kind of skin need to be handled or is converted.Bitter substance in kind skin is mainly Mongolian oak Pi Su, Quercetin are that rutin generates under the action of rutin hydrolase, therefore inhibits rutin hydrolase activity or Quercetin generation Thanking and being converted into phenolic compound is the most effectual way for reducing bitter buckwheat bitter taste.The present invention is by bitter buckwheat seed through saccharomycete and lactic acid bacteria After fermentation, Quercetin can be converted the derivative that adult body can be absorbed, effectively reduce the bitter taste of bitter buckwheat.
(3) change bitter buckwheat structure of dough
Glutelin is free of in bitter buckwheat, therefore cannot can improve structure of dough through saccharomycetes to make fermentation as wheat flour. Bitter buckwheat after saccharomycetes to make fermentation, can be effectively improved bitter buckwheat structure of dough by the present invention, improve its mouthfeel, not add flour, paddy Protein powder etc. can make bitter buckwheat effectively be fermented under conditions of containing glutelin ingredient, improve bitter buckwheat edible quality.
(4) bitter buckwheat is through probiotics fermention
When bitter buckwheat is used for beverage etc., bitter buckwheat seed need to be impregnated 4-20h in water, it is made to absorb enough water Point, then energy boiling is well-done in a short time, when well-done bitter buckwheat seed and probiotics, saccharomycete, distiller's yeast and cold boiled water Mixing is fermented, and it is organic that dietary fiber, polysaccharide in bitter buckwheat etc. can be decomposed under the action of probiotics, saccharomycete and distiller's yeast Object generates the organic solvents such as organic acid and ethyl alcohol, forms acid organic environment, is conducive to the functional component such as Thunder God of poorly water-soluble The dissolution of rattan red pigment, salicylamine (2- hydroxy benzylamine), after fermentation, liquid beverage, solid component can be made in liquid component It can also be used to prepare solid beverage.
By bitter buckwheat through two kinds of fermentation methods, rutin, Quercetin, trypterygine are contained in finally obtained tunning The function nutritions ingredients such as element, salicylamide and dietary fiber can prevent and treat hypertension, diabetes and fat this kind of Metabolic syndrome Sign.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Fig. 2 is loose porous structure figure of the buckwheat powder after saccharomycetes to make fermentation.
Specific embodiment
Embodiment 1
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) selection of raw material: bitter buckwheat full seed is uniform, no moth, and phenomenon of going rotten, inclusion rates are less than 1%, moisture content ≤ 8%, content of starch >=60%；
It (2) is 5% to water content in 65 DEG C of dryings by the bitter buckwheat seed selected, moisture content is low, and it is raw just to have lacked enzymatic Changing reaction condition, the rutin in bitter buckwheat is difficult to be hydrolyzed into Quercetin and rutin sophorin by rutin hydrolase, bitter taste would not be generated, Material conditions needed for also having lacked Aspergillus flavus growth simultaneously, and then inhibit the growth of Aspergillus flavus；
The step may be: the bitter buckwheat seed of selection is passed through60The sterilizing of Co- gamma-ray irradiation, can make in irradiation process Rutin hydrolase inactivation needed for obtaining rutin hydrolysis.Bitter buckwheat seed can not be stored and be transported under the conditions of integral asepsis, irradiation Aspergillus flavus can be inactivated, but still there is Aspergillus flavus in the environment, as long as there is the environmental condition of suitable Aspergillus flavus growth, It will mass propagation generation aflatoxins；Therefore during irradiating rutin hydrolase is inactivated, rutin can not just be hydrolyzed into Quercetin, Aspergillus flavus have just lacked material conditions necessary to growth, and growth will be suppressed；Quercetin can not generate, Also the bitter taste in bitter buckwheat seed is just eliminated.
(3) the resulting bitter buckwheat seed of step (2) is ground into buckwheat powder, is by weight that 1:1 is mixed by buckwheat powder and water, Then the Angel Yeast for adding 2% buckwheat powder weight mixes, and in 35 DEG C of fermentation 1h, obtains bitter buckwheat fermentation material.
Embodiment 2
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) selection of raw material: bitter buckwheat full seed is uniform, no moth, and phenomenon of going rotten, inclusion rates are less than 1%, moisture content ≤ 8%, content of starch >=60%；
It (2) is 3% to water content in 75 DEG C of dryings by the bitter buckwheat seed selected, moisture content is low, and it is raw just to have lacked enzymatic Changing reaction condition, the rutin in bitter buckwheat is difficult to be hydrolyzed into Quercetin and rutin sophorin by rutin hydrolase, bitter taste would not be generated, Material conditions needed for also having lacked Aspergillus flavus growth simultaneously, and then inhibit the growth of Aspergillus flavus；
(3) the resulting bitter buckwheat seed of step (2) is ground into buckwheat powder, is by weight that 1:3 is mixed by buckwheat powder and water, Then the Angel Yeast for adding 4% buckwheat powder weight mixes, and in 25 DEG C of fermentation 3h, obtains bitter buckwheat fermentation material.
Embodiment 3
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) selection of raw material: bitter buckwheat full seed is uniform, no moth, and phenomenon of going rotten, inclusion rates are less than 1%, moisture content ≤ 8%, content of starch >=60%；
It (2) is 3% to water content in 70 DEG C of dryings by the bitter buckwheat seed selected, moisture content is low, and it is raw just to have lacked enzymatic Changing reaction condition, the rutin in bitter buckwheat is difficult to be hydrolyzed into Quercetin and rutin sophorin by rutin hydrolase, bitter taste would not be generated, Material conditions needed for also having lacked Aspergillus flavus growth simultaneously, and then inhibit the growth of Aspergillus flavus；
(3) the resulting bitter buckwheat seed of step (2) is ground into buckwheat powder, is by weight that 1:2 is mixed by buckwheat powder and water, Then the Angel Yeast for adding 4% buckwheat powder weight mixes, and in 30 DEG C of fermentation 2.5h, obtains bitter buckwheat fermentation material.
By 3 gained bitter buckwheat fermentation material boiling 25-35min of embodiment, it is made bitter buckwheat food (bitter buckwheat fermentation cake).With this Bitter buckwheat food made from method is because rutin can not be hydrolyzed into Quercetin before fermentation and in fermentation, therefore entrance does not have bitter taste； The gas generated in fermentation process simultaneously is not escaped, and honeycomb structure is generated, loose porous (result is shown in Fig. 2), improves hardship It the problem of buckwheat food poor taste, is easier to be received by broad masses.Therefore the present invention not only effectively reduces traditionally bitter buckwheat diet With bitter taste, and bitter buckwheat is because being free of the unfermentable technical bottleneck of glutelin.
Embodiment 4
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) selection of raw material: bitter buckwheat full seed is uniform, no moth, and phenomenon of going rotten, inclusion rates are less than 1%, moisture content ≤ 8%, content of starch >=60%；
(2) by the bitter buckwheat seed selected 70 DEG C it is dry to water content be 3%, then impregnate in water, with steep rise without It is broked into standard, then drains the moisture on bitter buckwheat seed surface, then boiling 30-40min, is subject to no hard-core, is finally cooled to room Temperature obtains boiling bitter buckwheat seed；
(3) by the resulting boiling bitter buckwheat seed of step (2), lactobacillus plantarum, Angel Yeast bacterium, Angel distiller's yeast and cold boiled water Mixing is sealed fermentation, and fermentation temperature is 35 DEG C, when fermentation to alcoholic strength reaches 3-5 degree (this fermentation process is primary fermentation) Post-fermentation process is carried out, post-fermentation process is one and a half months, breathes freely 2 times weekly during primary fermentation, breathes freely 4 times altogether, rear to send out Ferment process cannot at will open sealing cover；Wherein, lactobacillus plantarum weight accounts for the 0.1% of boiling bitter buckwheat kernel weight, Angel ferment Female bacterium accounts for the 2% of boiling bitter buckwheat kernel weight, and Angel distiller's yeast weight accounts for the 0.1% of boiling bitter buckwheat kernel weight.
Embodiment 5
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) selection of raw material: bitter buckwheat full seed is uniform, no moth, and phenomenon of going rotten, inclusion rates are less than 1%, moisture content ≤ 8%, content of starch >=60%；
(2) by the bitter buckwheat seed selected 70 DEG C it is dry to water content be 3%, then impregnate in water, with steep rise without It is broked into standard, then drains the moisture on bitter buckwheat seed surface, then boiling 30-40min, is subject to no hard-core, is finally cooled to room Temperature obtains boiling bitter buckwheat seed；
(3) by the resulting boiling bitter buckwheat seed of step (2), lactobacillus plantarum, Angel Yeast bacterium, Angel distiller's yeast and cold boiled water Mixing is sealed fermentation, and fermentation temperature is 15 DEG C, when fermentation to alcoholic strength reaches 3-5 degree (this fermentation process is primary fermentation) Post-fermentation process is carried out, post-fermentation process is 2 months, it breathes freely 2 times weekly during primary fermentation, breathes freely 4 times altogether, post-fermentation process Sealing cover cannot at will be opened；Wherein, lactobacillus plantarum weight accounts for the 0.5% of boiling bitter buckwheat kernel weight, and Angel Yeast bacterium accounts for The 4% of boiling bitter buckwheat kernel weight, Angel distiller's yeast weight account for the 0.3% of boiling bitter buckwheat kernel weight.
Embodiment 6
It is a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, comprising the following steps:
(1) selection of raw material: bitter buckwheat full seed is uniform, no moth, and phenomenon of going rotten, inclusion rates are less than 1%, moisture content ≤ 8%, content of starch >=60%；
(2) by the bitter buckwheat seed selected 70 DEG C it is dry to water content be 3%, then impregnate in water, with steep rise without It is broked into standard, then drains the moisture on bitter buckwheat seed surface, then boiling 30-40min, is subject to no hard-core, is finally cooled to room Temperature obtains boiling bitter buckwheat seed；
(3) by the resulting boiling bitter buckwheat seed of step (2), lactobacillus plantarum, Angel Yeast bacterium, Angel distiller's yeast and cold boiled water Mixing is sealed fermentation, and fermentation temperature is 30 DEG C, when fermentation to alcoholic strength reaches 3-5 degree (this fermentation process is primary fermentation) Post-fermentation process is carried out, post-fermentation process is January, it breathes freely 2 times weekly during primary fermentation, breathes freely 4 times altogether, post-fermentation process Sealing cover cannot at will be opened；Wherein, lactobacillus plantarum weight accounts for the 0.4% of boiling bitter buckwheat kernel weight, and Angel Yeast bacterium accounts for The 3% of boiling bitter buckwheat kernel weight, Angel distiller's yeast weight account for the 0.2% of boiling bitter buckwheat kernel weight.
To by embodiment 4-6, after fermentation, separation is sealed by fermentation resulting fermented juice and vinasse respectively, to fermented juice and Vinasse are sterilized, and are then proceeded as follows:
(1) it clarifies: clarification 48-72h being carried out to fermented juice with diatomite, obtains limpid, the liquid fermentate of no suspended substance；
(2) the liquid fermentate pH value after clarifying is 4.0-6.5, and 0.02% weight of liquid fermentation liquid is then added thereto Citric acid, after high-temperature sterilization, bitter buckwheat fermented beverage is made, wherein lactic acid content >=1.0%.
Vinasse are handled as follows:
(1) vinasse are freezed into 20-24h under the conditions of -20~-25 DEG C, then vacuum refrigeration under the conditions of -18~-20 DEG C Dry 12-14h, moisture content control are 3-5%；
(2) step (1) gains are ground step by step, successively obtain granularity be 500 μm of bitter buckwheat vinasse below, 200 μm of bitter buckwheat vinasse below, 100 μm of bitter buckwheat vinasse below, finally obtaining granularity is 10 μm of bitter buckwheat vinasse ultra micros below Powder.
Bitter buckwheat vinasse Ultramicro-powder contains dietary fiber, multivitamin, microelement, rutin, Celastrol and bigcatkin willow Bitter buckwheat Ultramicro-powder with bitter buckwheat fragrance is compounded with beverage ingredient, can be made into solid beverage, can make by the trophic functions ingredient such as amine Beverage mouthfeel is more fine and smooth, and nutrition is richer.
Bitter buckwheat food obtained above is tested as follows:
1, zoopery
(1) animal and source: SPF grades of male spontaneous hypertensive rats (SHR), 300-350g are real purchased from Beijing animal Test center.
(2) it is grouped: after male spontaneous hypertensive rat adaptable fed 7 days, 2 groups is randomly divided into, to compare for SPF grade Group and experimental group, every group 5.
(3) experimental method
Control group: basal feed, basal feed ingredient are given are as follows: carbohydrate 64%, protein 21%, fat 4%, Fiber 5%.
Experimental group: bitter buckwheat food (bitter buckwheat dough fermented food, that is, bitter buckwheat fermentation cake) produced by the present invention.
Rat in control group and experimental group carries out ad lib and drinking-water, and raising room temperature is 23 ± 2 DEG C, relatively wet Degree is 55 ± 5%.Claim a weight weekly, survey a blood pressure weekly, in the evening before that day that experiment terminates, to Rat Fast 12h, then eye socket takes blood, and biochemistry detection blood sugar concentration, specific test result is as follows:
2, patient tests
(1) certain female, 59 years old, prehypertensive, prediabetes, before experiment, empty stomach/postprandial blood sugar was 6.1/ 10.7mmol/L, blood pressure 135/85mmHg, weight 52kg continuously eat bitter buckwheat food one month produced by the present invention, daily Morning 100g, noon and each 50g, weight 48kg, weight loss 7.69%, blood pressure and change of blood sugar are as follows at night:
After a week: blood glucose 6.1/10.3mmol/L, blood pressure 130/84mmHg.
After two weeks: blood glucose 5.5/9.8mmol/L, blood pressure 124/85mmHg.
After three weeks: blood glucose 5.7/8.6mmol/L, blood pressure 125/78mmHg.
After four weeks: blood glucose 5.3/8.2mmol/L, blood pressure 118/78mmHg.
(2) certain male, 67 years old, 10 years metabolism syndrome virus histories, before experiment, empty stomach/postprandial blood sugar was 8.5/12.3mmol/L, Blood pressure is 151/99mmHg, weight 68kg, is continuously eaten bitter buckwheat food one month produced by the present invention, every morning 100g, in Noon and evening each 50g, weight 62kg, weight loss 8.82%, blood pressure and change of blood sugar are as follows:
After a week: blood glucose 8.3/12.1mmol/L, blood pressure 151/99mmHg.
After two weeks: blood glucose 8.3/11.8mmol/L, blood pressure 150/96mmHg.
After three weeks: blood glucose 7.8/9.6mmol/L, blood pressure 145/95mmHg.
After four weeks: blood glucose 7.3/8.5mmol/L, blood pressure 140/91mmHg.
(3) certain male, 60 years old, 5 years metabolism syndrome virus histories, before experiment, empty stomach/postprandial blood sugar was 7.5/11.9mmol/L, Blood pressure is 148/95mmHg, weight 68kg, is continuously eaten bitter buckwheat food one month produced by the present invention, every morning 100g, in Noon and at night each 50g, weight 62kg, weight loss 8.82%, blood pressure and change of blood sugar are as follows:
After a week: blood glucose 7.5/11.5mmol/L, blood pressure 148/94mmHg.
After two weeks: blood glucose 7.3/10.6mmol/L, blood pressure 145/95mmHg.
After three weeks: blood glucose 6.9/9.1mmol/L, blood pressure 144/93mmHg.
After four weeks: blood glucose 6.6/7.9mmol/L, blood pressure 141/89mmHg.
Pass through Experimental comparison, it was confirmed that the effect of bitter buckwheat food produced by the present invention has blood pressure lowering, controls blood glucose and weight.

Claims (7)

1. a kind of for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, which comprises the following steps:
(1) rutin hydrolase inactivates: it is 3-5% or warp that bitter buckwheat seed, which is dried at 65-75 DEG C to water content,60Co- gamma-rays spoke According to sterilizing, inactivate rutin hydrolase；
(2) fermented pretreatment: bitter buckwheat seed obtained by step (1) is crushed, buckwheat powder is obtained；Or by bitter buckwheat obtained by step (1) Seed drains surface moisture, then boiling 30-40min after impregnating 4-20h in water, is then dried in the air naturally to room temperature, obtains boiling bitter buckwheat Seed；
(3) it ferments: being by weight that 1:1-3 is mixed by buckwheat powder and water, the saccharomycete of 2-4% buckwheat powder weight is then added, It mixes, in 20-35 DEG C of fermentation 1-3h, bitter buckwheat fermentation material is made；Or by boiling bitter buckwheat seed, probiotics, saccharomycete, distiller's yeast and cool It is white to open mixing, it is sealed fermentation, fermentation temperature is 15-35 DEG C, and first fermentation 2-4 weeks is 3-5 degree to alcoholic strength, is then fermented again It 1-2 months, breathes freely weekly in fermentation process secondary, breathes freely four times altogether, bitter buckwheat fermentation material is made；Wherein, probiotics weight accounts for steaming The 0.1-0.5% of bitter buckwheat kernel weight is boiled, saccharomycete accounts for the 2-4% of boiling bitter buckwheat kernel weight, and distiller's yeast weight accounts for boiling bitter buckwheat The 0.1-0.3% of kernel weight.
2. according to claim 1 for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, which is characterized in that Bitter buckwheat seed is impregnated into 12h, then boiling 30min in water in step (2).
3. according to claim 1 for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, which is characterized in that Buckwheat powder and water are 1:2 mixing by weight in step (3), and the saccharomycete of 3% buckwheat powder weight is then added, and are mixed, 30 DEG C fermentation 2.5h.
4. according to claim 1 for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, which is characterized in that Probiotics weight accounts for the 0.4% of boiling bitter buckwheat kernel weight in step (3), and saccharomycete accounts for the 3% of boiling bitter buckwheat kernel weight, wine Qu Chongliang accounts for the 0.2% of boiling bitter buckwheat kernel weight.
5. according to claim 1 for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, which is characterized in that Probiotics is at least one in streptococcus thermophilus, Lactobacillus delbrueckii, lactobacillus plantarum and lactobacillus bulgaricus in step (3) Kind.
6. according to claim 5 for preventing and treating the preparation method of the bitter buckwheat fermentation material of metabolic syndrome, which is characterized in that Probiotics is lactobacillus plantarum in step (3).
7. a kind of for preventing and treating the food or beverage of metabolic syndrome, which is characterized in that including described in claim any one of 1-6 Bitter buckwheat fermentation material.
CN201910585656.7A 2019-07-01 2019-07-01 For preventing and treating the bitter buckwheat fermentation material of metabolic syndrome, food or beverage and preparation method comprising the fermentation material Pending CN110250417A (en)

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