CN103156098A - Synbiotic food additive and preparation method thereof - Google Patents

Abstract

The invention relates to a food additive, and concretely relate to a synbiotic food additive and a preparation method thereof. The additive is a fermentation product obtained by fermentation of lactobacillus paracasei or lactobacillus rhamnosus through fermenting jerusalem artichoke whole powder. The food additive of the present invention is safe for eating, has a good nutrition and health value and a certain degree of jerusalem artichoke fragrance smell. The food additive is simple in entire production process, low incost, easy to use and easy for long-term storage and transportation, and can be used as a functional food additive.

Description

A kind of synbiotic food additive and preparation method thereof

technical field

The invention relates to a food additive, in particular to a synbiotic food additive and a preparation method thereof.

Background technique

Jerusalem artichoke is a perennial herb of the genus Helianthus that originated in North America and is now a commercial crop in temperate regions around the world. The plant grows well on poor soils, so it can be used to develop sandy and alkaline soils, and as a defensive plant to protect soils from erosion and desertification. In addition, it is highly resistant to frost and various types of plant diseases and insect pests. Jerusalem artichoke tubers are commonly used for food and animal feed, and as a raw material for the production of fructose and polyfructose, as well as for the development of some important bio-based compounds. Fresh Jerusalem artichoke tubers contain nearly 20% (w/w) carbohydrates, mainly composed of inulin (70%-90% w/w), tuber dry matter contains 15-16% protein, 13% insoluble fiber and 5% ash. Tubers also contain higher amounts of some important metal substances such as K, Ca, P, Fe, Zn and other metal substances such as Mg, Na, Cu and Mn. Jerusalem artichoke tubers accumulate carbohydrates in the form of inulin, a polyfructosaccharide composed of 80% fructose and 20% terminal glucose. These polyfructoses are composed of fructose molecules linked by β-1,2 glycosidic bonds and are presented in the form of inulin which cannot be digested by human enzymes. Jerusalem artichoke tubers contain not only inulin but also some fructooligosaccharides. The difference between these polyfructose is the degree of polymerization (DPn), which is defined by the number of fructose units connected to the terminal glucose: DPn greater than 10 is inulin, and DPn less than 10 is oligofructose. The degree of polymerization mainly depends on the Jerusalem artichoke variety and harvest time.

Inulin and fructooligosaccharides in Jerusalem artichoke are indigestible but fermentable carbohydrates, 90% of which can reach the colon intact, where they provide substrates for the growth of microorganisms in the intestinal tract. Inulin can selectively stimulate the growth of some beneficial endogenous lactic acid bacteria and bifidobacteria. Based on this, inulin is widely accepted as a prebiotic. Prebiotics are defined as the ability to selectively ferment some substances to produce some specific changes, including changes in the composition and activity of gastrointestinal flora, which are beneficial to the health of the host. There is growing acceptance of the idea that gut microbiota influences human health. Bifidobacteria and Lactobacillus are the most intensively researched probiotics that have been shown to exert great benefits in human health. Lactic acid bacteria are more used to ferment some foods, which account for 25% of people's usual diet. The combination of prebiotics and probiotics is called "synbiotics", which can affect and improve the health of human intestinal tract. Inulin and fructooligosaccharides, in addition to acting as prebiotics, can also enhance the absorption of intestinal metal ions and improve the process of lipid metabolism. However, large doses of inulin can cause discomfort in the human gut due to flatulence and increased osmotic pressure, which is one of the reasons why fermented products of Jerusalem artichoke are of interest.

Contents of the invention

The object of the invention is a synbiotic food additive and a preparation method thereof.

To achieve the above object, the technical solution adopted in the present invention is:

The invention relates to a synbiotic food additive, which is a fermentation product obtained by fermenting whole powder of Jerusalem artichoke by Lactobacillus paracasei or Lactobacillus rhamnosus.

Said Lactobacillus paracasei or Lactobacillus rhamnosus is fermented and cultivated in Jerusalem artichoke whole powder solution at 37° C. according to the inoculum amount of 5-10% volume ratio, and the fermentation product is the synbiotic food additive.

The preparation method of the synbiotic food additive comprises the following steps: putting Lactobacillus paracasei or Lactobacillus rhamnosus in 100-200g/L Jerusalem artichoke whole powder solution at 37 DEG C for static cultivation for 3-6 days according to the inoculation amount of 5-10% volume ratio, The fermentation product is the synbiotic food additive.

The present invention has the advantages that the present invention uses two strains of Lactobacillus rhamnosus or Lactobacillus paracasei as production strains, and produces the synbiotic food additive through liquid fermentation with the prebiotic inulin. The obtained food additive solves the problems of abdominal distension and post-headache caused by the increase of osmotic pressure caused by eating inulin alone, and meanwhile, the additive has a unique frankincense flavor and is a good choice of food additives. Lactic acid bacteria are a kind of recognized probiotics, which have important biological functions such as antibacterial, lowering cholesterol, maintaining the balance of micro-ecological system, suppressing cancer and enhancing immunity, and endow food with special flavor. The synbiotic food additive of the present invention can be used as bread, cereal , dairy products, beverage food additives.

Detailed ways

Example 1

Preparation of Jerusalem artichoke powder: select fresh Jerusalem artichoke tubers, cut them into thin slices of about 1-3mm with a slicer after cleaning, dry them in a high-temperature drying room at 60°C to constant weight, and then crush them with a grinder to finally obtain powdery Whole Jerusalem artichoke powder. Jerusalem artichoke whole powder is mainly composed of 70%-90% inulin, protein content 15-16%, 13% insoluble fiber and 5% ash. 0.20-0.25g of Jerusalem artichoke powder can be obtained from 1g of fresh Jerusalem artichoke.

Preparation of additives:

1) Cultivation of Lactobacillus paracasei seed liquid: Lactobacillus paracasei was inoculated on the MRS liquid medium, and cultured overnight at 37° C. for stand-by; the MRS liquid medium was 10.0 g of casein, 10.0 g of beef extract g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diamine citrate 2.0g, Tween 80 1.0g, K ₂ HPO ₄ 2.0g, MgSO ₄ .7H ₂ O 0.2g, MnSO ₄ .H ₂ O 0.05g, CaCO ₃ 20.0g, distilled water 1.0L, pH6.8. Lactobacillus paracasei, purchased from China Industrial Microorganism Culture Collection Center, strain number 20241;

2) Prepare the whole Jerusalem artichoke powder obtained above with a 100 g/L solution of the whole Jerusalem artichoke powder (the solution of the whole Jerusalem artichoke powder is prepared with tap water), evenly dissolve it, put it in a triangular flask, and sterilize it in an autoclave at 115° C. for 20 minutes. Inoculate with the above-mentioned seed solution cultivated for 24 hours, the inoculum amount is 5-10% (volume ratio) (control the initial colony concentration to be about 10 ⁶ cfu/mL), and culture statically at 37° C. for 3-6 days.

Example 2

Preparation of Jerusalem artichoke powder: select fresh Jerusalem artichoke tubers, cut them into thin slices of about 1-3mm with a slicer after cleaning, dry them in a high-temperature drying room at 60°C to constant weight, and then crush them with a grinder to finally obtain powdery Whole Jerusalem artichoke powder. 0.20-0.25g of Jerusalem artichoke powder can be obtained from 1g of fresh Jerusalem artichoke.

Preparation of additives:

1) Cultivation of Lactobacillus rhamnosus seed liquid: Lactobacillus paracasei was inoculated on the MRS liquid medium, and cultured overnight at 37° C. for stand-by; the MRS liquid medium was 10.0 g of casein peptone, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diamine citrate 2.0g, Tween 80 1.0g, K ₂ HPO ₄ 2.0g, MgSO ₄ .7H ₂ O 0.2g, MnSO ₄ .H ₂ O 0.05g, CaCO ₃ 20.0g, distilled water 1.0L, pH6.8. Lactobacillus rhamnosus, purchased from China Industrial Microorganism Culture Collection Center, strain number 6133;

2) Prepare the whole Jerusalem artichoke powder obtained above with a 100 g/L solution of the whole Jerusalem artichoke powder (the solution of the whole Jerusalem artichoke powder is prepared with tap water), evenly dissolve it, put it in a triangular flask, and sterilize it in an autoclave at 115° C. for 20 minutes. Inoculate with the above-mentioned seed solution cultivated for 24 hours, the inoculum amount is 5-10% (volume ratio) (control the initial colony concentration to be about 10 ⁶ cfu/mL), and culture statically at 37° C. for 3-6 days.

The fermented product obtained from the fermentation in the above examples is homogenized or concentrated to obtain a synbiotic drink or adjuvant for the drink. Furthermore, the above-mentioned fermented liquid is subjected to solid-liquid separation, and the solid food additive which is easy to store is obtained after the solid matter is freeze-dried.

Example 3

Add the synbiotic food additive obtained in the above examples into bread, the amount of the food additive added is 5-8% of the flour mass, and then the flour added with the food additive is processed into pasta such as bread, cake, biscuit, etc., to obtain a more mouthfeel Nutritious pasta that is smooth and has the fragrance of Jerusalem artichoke.

Or add the synbiotic food additive obtained in the above examples into the beverage, and the amount of the food additive added is 5-8% of the solid content of the beverage, so as to obtain a healthy beverage with a better mouthfeel and a clear fragrance of Jerusalem artichoke.

Claims (3)

1. a synbiotic food additive, is characterized in that: additive is the fermented product that Lactobacillus paracasei or Lactobacillus rhamnosus ferment through whole powder of Jerusalem artichoke. 2. The synbiotic food additive according to claim 1, characterized in that: said Lactobacillus paracasei or Lactobacillus rhamnosus is fermented and cultured at 37°C in a solution of Jerusalem artichoke whole powder according to the inoculation amount of 5-10% by volume , the fermentation product is a synbiotic food additive. 3. A preparation method of a synbiotic food additive as claimed in claim 1, characterized in that: Lactobacillus paracasei or Lactobacillus rhamnosus is inoculated in 100-200g/L Jerusalem artichoke whole by 5-10% volume ratio The powder solution is statically cultured at 37°C for 3-6 days, and the fermentation product is the synbiotic food additive.