CN111035002A

CN111035002A - Preparation method of saponin rice enzyme

Info

Publication number: CN111035002A
Application number: CN202010046635.0A
Authority: CN
Inventors: 何方舟; 王亮
Original assignee: Peptide Shengtang Biotechnology Changzhou Co Ltd
Current assignee: Peptide Shengtang Biotechnology Changzhou Co Ltd
Priority date: 2020-01-16
Filing date: 2020-01-16
Publication date: 2020-04-21

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of saponin rice enzyme. According to the preparation method of the saponin rice enzyme, the taste of saponin rice is improved, and the saponin rice enzyme which is rich in superoxide dismutase (SOD) and has the effects of relaxing bowels, promoting urination, strengthening spleen, nourishing kidney and the like is obtained, so that the nutritional value of saponin rice is fully developed, and a large market value is developed in the enzyme production field.

Description

Preparation method of saponin rice enzyme

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of saponin rice ferment.

Background

The ferment is a product containing specific bioactive components prepared by microbial fermentation of animals, plants or fungi, and the like, wherein plant ferments are widely studied. The plant ferment contains rich nutrient substances, such as functional enzyme, polyphenol compounds, organic acid, polysaccharide, saponins, and aromatic compounds such as esters, aldehydes, alcohols, etc. The ferment can enhance the metabolism of human body, remove the garbage and toxin in the body, activate the physiological function rapidly, make new cell, is the best guarantee of the intestinal health, and the ferment is also a beauty catalyst, and the multiple enzymes contained in the ferment can inhibit the skin aging, participate in the metabolism of stratum corneum, repair the wrinkle and delay the skin aging speed. In addition, the ferment also has the wide physiological effects of resisting oxidation, improving the immunity of the organism, regulating blood fat, resisting cancer, reducing blood pressure, resisting gout, losing weight, resisting allergy and the like. With the improvement of living standard, people pay more and more attention to the healthy diet problem, and plant resources rich in various bioactive components become a new hot spot for the development and research of enzyme products.

At present, most of the enzymes in the market are vegetable and fruit enzymes, the types of the comprehensive enzymes are more, and a few single enzymes with certain specific effects exist, and for example, the researches on the saponin rice enzyme are not reported. The Chinese honeylocust fruit is commonly called as saussurea involucrate, Chinese honeylocust kernel and Chinese honeylocust essence and is the fruit of Chinese honeylocust fruit. It is a high energy, high carbohydrate, low protein, low fat food, and contains vegetable dietary fiber. The Chinese honey locust rice is soaked thoroughly in water, can expand, has semitransparent colloid, is sweet and tasty after being heated, is a precious and delicious pure natural green nourishing food, is a natural nutritional health food given to human beings by nature, can be used as a medicine, and has the effects of eliminating phlegm, moistening intestines, promoting urination, relaxing bowels and reducing blood sugar.

According to the records of Ben Cao gang mu, Gleditsia sinensis is indicated for wind arthralgia, stagnant muscle, pathogenic qi, wind head, tear and nine orifices benefiting. The soap kernel is cooked, soaked in sugar and eaten, and can dredge the wind-heat in the five internal organs. The white meat in the stone is used as a lung treating medicine for harmonizing blood, moistening intestines, improving eyesight and replenishing vital essence. Modern researches prove that the total energy of the Chinese honeylocust fruit rice is 3.36 kcal/g, the total carbohydrate is 61%, the total amino acid amount is 3.13%, the Chinese honeylocust fruit rice contains 7 vitamins, is rich in nutrient components and multiple in nutrient types, and belongs to high-energy, high-carbohydrate, low-protein and low-fat food. Has effects in nourishing heart, dredging collaterals, removing liver fire, improving eyesight, invigorating spleen, replenishing kidney essence, eliminating phlegm, inducing resuscitation, dredging intestine, promoting urination, caring skin, refreshing mind, and invigorating qi. Is suitable for both the old and the young, is particularly suitable for diabetics to eat, is more suitable for new mothers after production, is good for human bodies, can help postpartum weight loss and breast milk smoothness, and has good nutritional and economic values.

Superoxide dismutase (SOD) is a special metalloenzyme, can catalyze superoxide dismutase (O2-) to carry out disproportionation reaction, thereby effectively eliminating superoxide anion (O2-) in organisms, and has the medicinal effects of oxygen toxicity prevention, radiation resistance, tumor prevention and the like. The invention uses the Chinese honeylocust fruit rice as raw material, and adopts the microbial fermentation method to produce SOD, thereby not only improving the activity of SOD, but also improving the flavor of the Chinese honeylocust fruit rice. The saponin rice is fermented, so that the waste of resources is reduced, and the nutrition can be enriched, wherein the saponin rice comprises various physiological active ingredients. Therefore, the saponin rice ferment not only contains various nutrients of saponin rice, but also contains new nutrients generated by fermentation.

Disclosure of Invention

The invention provides a preparation method of saponin rice enzyme, which is a method for fermenting aged saponin rice slurry by taking saponin rice as a raw material and streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus and saccharomycetes as mixed strains.

The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of saponin rice ferment comprises the following steps: 1) activating and culturing the strains, namely uniformly mixing the strain powder with distilled water, activating in a water bath at the temperature of 30 ℃ for 1 hour, uniformly coating a proper amount of bacterial liquid on a solid culture medium under the aseptic condition, culturing, continuously repeating the culture steps, and performing subculture for 2 times to obtain the strains for fermentation;

2) preparation of bacterial suspension: placing sterilized sterile water and conical flasks on a clean workbench, starting ultraviolet sterilization for 30min, cooling to room temperature when the sterile water is cooled, pouring a small amount of sterile water into a slant culture dish, gently eluting each activated pure strain into a corresponding 250mL wide-mouth conical flask by using an inoculating loop, placing the wide-mouth conical flask into a water bath constant-temperature oscillator with the temperature of 25 ℃ for oscillation for 30min, blocking the bottle mouth by using cotton, filtering into other sterilized 250mL wide-mouth conical flasks respectively, and storing the prepared bacterial suspension in a refrigerated cabinet with the temperature of 4 ℃;

3) pretreatment of raw materials: removing impurities from the selected fructus Gleditsiae Abnormalis rice, cleaning, soaking in warm water until the fructus Gleditsiae Abnormalis rice is fully soaked, steaming in a steamer at 100 deg.C for 30min, and cooling;

4) pulping: adding pure water into the pretreated Chinese honeylocust seeds obtained in the step 3), and pulping, wherein the mass ratio of the Chinese honeylocust seeds to the water is 1: 4-5, so as to obtain Chinese honeylocust seed pulp;

5) carrying out enzymolysis, namely adding α -amylase into the slurry obtained in the step 4) for enzymolysis, wherein the adding amount of α -amylase is 1-2% of the mass of the slurry, fully stirring, and measuring the soluble solid content and the total acidity of the saponin rice enzymolysis liquid after the enzymolysis reaction is finished;

6) adjusting sugar, namely adjusting the sugar degree of the slurry obtained in the step 5), wherein the added sugar accounts for 2% of the weight of the slurry;

7) sterilizing, namely sterilizing the serous fluid obtained in the step 6) at high temperature and high pressure;

8) primary fermentation: adding saccharomycetes and lactobacillus plantarum into the slurry obtained in the step 7) for fermentation, wherein the fermentation temperature is 28-37 ℃, and the fermentation time is 24-48 h;

9) and (3) secondary fermentation: inoculating the initial fermentation liquid obtained in the step 5) into streptococcus thermophilus, lactobacillus acidophilus and lactobacillus rhamnosus for fermentation, stopping fermentation after the fermentation temperature is 40-45 ℃, the sugar degree is 3-6 g/L and the total acid is 7-10 g/L, quickly cooling to 18-25 ℃, and standing for 24-48 hours; measuring SOD activity after fermentation;

10) and (3) filtering: filtering the fermentation liquor obtained in the step 9) at a low temperature by using a filter, wherein the filtering temperature is kept at 18-25 ℃;

11) concentration: concentrating the fermentation liquor obtained in the step 10) by adopting vacuum low-temperature concentration equipment, wherein the concentration multiple is 2-4 times, so as to obtain saponin rice enzyme;

12) sterilizing and packaging the saponin rice enzyme obtained in the step 11) to obtain a finished product, and storing at low temperature.

Further, the mass ratio of streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus and yeast is (1.4-2.8): (1.1-1.8): (0.2-0.9): (1.3-2): (4.5-8).

Further, the culture medium in the step 1) is BPA solid culture medium, the culture time is 48h, and the culture temperature is 30 ℃.

Further, the concentration of the bacterial suspension prepared in step 2) is about 106 CFU/mL.

Further, the ratio of the foaming water to the saponin rice in the step 3) is 5:1, and the foaming time is 2-3 hours.

Further, the enzymolysis time in the step 4) is 90-120 min, and the enzymolysis temperature is 40-50 ℃.

Further, the sterilization temperature in the step 7) is 110-120 ℃, and the sterilization time is 5-20 min.

Further, the adding amount of the yeast in the step 8) is 0.1-0.2% of the mass of the slurry.

Further, the SOD enzyme activity in the step 9) is not lower than 286U/g.

Further, the low-temperature vacuum concentration in the step 11) is controlled at the temperature of less than or equal to 60 ℃ and the vacuum degree of 0.85-0.90 MPa.

The invention has the beneficial effects that the gleditsia sinensis lam ferment preparation method takes the gleditsia sinensis lam as a raw material, and takes streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus and saccharomycetes as mixed strains to ferment the cured gleditsia sinensis lam rice pulp, the method improves the taste of the gleditsia sinensis lam, obtains the gleditsia sinensis lam ferment which is rich in superoxide dismutase (SOD) and has the effects of dredging intestines, promoting urination, strengthening spleen, nourishing kidney and the like, fully develops the nutritional value of the gleditsia sinensis lam, and develops larger market value in the ferment production field.

Drawings

The invention is further illustrated with reference to the following figures and examples.

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

Fig. 1 is a process flow chart of the invention, a preparation method of saponin rice ferment, comprising the following steps: 1) activating and culturing the strains, namely uniformly mixing the strain powder with distilled water, activating in a water bath at the temperature of 30 ℃ for 1 hour, uniformly coating a proper amount of bacterial liquid on a solid culture medium under the aseptic condition, culturing, continuously repeating the culture steps, and performing subculture for 2 times to obtain the strains for fermentation;

The culture medium in the step 1) is BPA solid culture medium, the culture time is 48h, and the culture temperature is 30 ℃. The concentration of the bacterial suspension prepared in the step 2) is about 106 CFU/mL. The ratio of the foaming water to the Chinese honeylocust seeds in the step 3) is 5:1, and the foaming time is 2-3 hours. The enzymolysis time in the step 4) is 90-120 min, and the enzymolysis temperature is 40-50 ℃. The sterilization temperature in the step 7) is 110-120 ℃, and the sterilization time is 5-20 min. The adding amount of the yeast in the step 8) is 0.1-0.2% of the mass of the slurry. The SOD enzyme activity in the step 9) is not lower than 286U/g. The low-temperature vacuum concentration in the step 11) is to control the temperature to be less than or equal to 60 ℃ and the vacuum degree to be 0.85-0.90 MPa.

1) activating and culturing strains, namely uniformly mixing strain powder with distilled water, activating in a water bath at 30 ℃ for 1 h, uniformly coating a proper amount of bacteria liquid on a BPA culture medium under aseptic conditions, culturing at constant temperature of 30 ℃ for 48h, continuously repeating the steps, performing subculture for 2 times, allowing the strains to be used for fermentation, 2) preparing a strain suspension, namely placing sterilized sterile water and a conical flask on a clean workbench, performing ultraviolet sterilization for 30min, pouring a small amount of sterile water into a slant culture dish when the sterile water is cooled to room temperature, slightly eluting each enlarged and cultured pure strain in a corresponding 250mL conical flask with a coating rod, placing the conical flask into a water bath constant-temperature oscillator at 25 ℃ for oscillation for 30min, blocking with a cotton bottle mouth, filtering to 250mL conical flasks after sterilization, placing the conical flasks in a conical flask with a cotton bottle, storing the prepared strain in a refrigerated storage cabinet at 4 ℃, 3), performing pretreatment on rice cleaning after selecting pure water, adding pure water, soaking for 3 h, adding the purified water, soaking for 3 h, placing the strain in a conical flask into a hot water constant-temperature oscillator at 5L, performing filtration, standing, and fermentation, wherein the fermented slurry is obtained by adding the fermented slurry of the fermented slurry.

1) activating and culturing strains, namely uniformly mixing strain powder with distilled water, activating in a water bath at 30 ℃ for 1 h, uniformly coating a proper amount of bacteria liquid on a BPA culture medium, culturing at the constant temperature of 30 ℃ for 48h, continuously repeating the steps, performing subculture for 2 times, allowing the strains to be used for fermentation, 2) preparing a strain suspension, namely placing sterilized sterile water and a conical flask on a clean workbench, performing ultraviolet sterilization for 30min, pouring a small amount of sterile water into a slant culture dish when the sterile water is cooled to room temperature, slightly eluting each enlarged cultured pure strain with a coating rod into a corresponding 250mL conical flask, placing the conical flask into a water bath constant-temperature oscillator at 25 ℃ for oscillation for 30min, blocking with a cotton bottle mouth, filtering to 250mL conical flask after the sterilization, placing the obtained strain into a cold storage cabinet at 4 ℃, 3), performing pretreatment on purified water, selecting purified water, soaking for 3 h, adding purified water into a water constant-temperature oscillator at 25 ℃, soaking for 3 h, placing the filtered conical flask into a hot water tank, performing filtration, standing until the fermented slurry is obtained by adding the fermented slurry, and performing enzymolysis, wherein the fermented slurry is obtained by adding the fermented slurry of the honey rice is 1.8 rice of the honey rice of.

1) activation and culture of strains, namely uniformly mixing strain powder with distilled water, activating in a water bath at 30 ℃ for 1 h, uniformly coating a proper amount of bacteria liquid on a BPA culture medium, culturing at constant temperature of 30 ℃ for 48h, continuously repeating the steps, performing subculture for 2 times, allowing the strains to be used for fermentation, 2) preparation of a strain suspension, namely placing sterilized sterile water and a conical flask on a clean workbench, performing ultraviolet sterilization for 30min, pouring a small amount of sterile water into a slant culture dish when the sterile water is cooled to room temperature, slightly eluting each enlarged cultured pure strain with a coating rod into a corresponding 250mL conical flask, placing the conical flask into a water bath constant-temperature oscillator at 25 ℃ for oscillation for 30min, blocking with a cotton bottle mouth, filtering to 250mL conical flasks after sterilization, placing the conical flasks in a cold storage cabinet at 4 ℃, 3), performing pretreatment on purified water, selecting purified water, soaking for 3 h, adding purified water into a water constant-temperature oscillator at 25 ℃, standing for 3 h, placing the bottles, filtering to 250mL conical flasks, placing the fermented slurry into a filtered conical flask after the purified water is soaked in a constant-temperature oscillator at 5H, adding purified water constant temperature, performing fermentation, adding the fermented slurry of 5L, adding the fermented slurry of the fermented rice for 2 rice for 5-fermented rice for 5 m rice for 2.8 rice for 2), and the fermented rice for 5 h, and the fermented slurry of the fermented rice for 5 h, and the fermented slurry of the fermented rice, and the fermented rice for 5 h, and the fermented slurry of the fermented rice for 5 h.

The foregoing description is intended to be illustrative rather than limiting, and it will be appreciated by those skilled in the art that many modifications, variations or equivalents may be made without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. The preparation method of the saponin rice enzyme is characterized by comprising the following steps of: 1) activating and culturing the strains, namely uniformly mixing the strain powder with distilled water, activating in a water bath at the temperature of 30 ℃ for 1 hour, uniformly coating a proper amount of bacterial liquid on a solid culture medium under the aseptic condition, culturing, continuously repeating the culture steps, and performing subculture for 2 times to obtain the strains for fermentation;

2. The method for preparing saponin rice ferment of claim 1, wherein the weight ratio of streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus and yeast is (1.4-2.8): (1.1-1.8): (0.2-0.9): (1.3-2): (4.5-8).

3. The method for preparing saponin rice ferment of claim 1, wherein the culture medium in the step 1) is BPA solid culture medium, the culture time is 48h, and the culture temperature is 30 ℃.

4. The method for preparing saponin rice ferment of claim 1, wherein the concentration of the bacterial suspension prepared in the step 2) is about 106 CFU/mL.

5. The method for preparing saponin rice enzyme according to claim 1, wherein the ratio of the foaming water to saponin rice in the step 3) is 5:1, and the foaming time is 2-3 hours.

6. The method for preparing saponin rice ferment of claim 1, wherein the enzymolysis time in the step 4) is 90-120 min, and the enzymolysis temperature is 40-50 ℃.

7. The method for preparing saponin rice ferment of claim 1, wherein the sterilization temperature in the step 7) is 110-120 ℃ and the sterilization time is 5-20 min.

8. The method for preparing saponin rice ferment of claim 1, wherein the yeast in the step 8) is added in an amount of 0.1-0.2% by mass of the slurry.

9. The method for preparing saponin rice ferment of claim 1, wherein the SOD enzyme activity in the step 9) is not lower than 286U/g.

10. The method for preparing saponin rice ferment of claim 1, wherein the low-temperature vacuum concentration in the step 11) is performed at a temperature of less than or equal to 60 ℃ and a vacuum degree of 0.85-0.90 MPa.