CN106889404A - Lactobacillus-fermented barley beverage and preparation method thereof - Google Patents

Abstract

The invention relates to lactic acid bacteria fermented barley beverage and a preparation method thereof, belonging to the technical field of non-alcoholic beverage preparation. The lactic acid bacteria fermented barley beverage is composed of lactic acid bacteria fermented barley extract and auxiliary materials, wherein the lactic acid bacteria fermented barley extract: auxiliary material (mass ratio) is 100:5~15. The lactic acid bacterium fermented barley drink prepared by the invention has the effects of increasing the muscle mass of the human body, improving the exercise ability of the body, promoting the browning of white fat and suppressing obesity. The preparation method is simple, the cost is low, the product has unique flavor and high nutritional value, and is a healthy grain drink.

Description

Lactic acid bacteria fermented barley beverage and preparation method thereof

technical field

The invention relates to a lactic acid fermented barley beverage and a preparation method thereof, belonging to the technical field of non-alcoholic beverage preparation.

Background technique

In recent years, the health function of whole grains has been widely concerned by various countries. my country's barley planting spans from east to west, from north to south, in a wide area and rich in resources. But at present, barley is mainly used in feed and beer industries, and the utilization rate of edible barley for deep processing is extremely low. Barley is rich in β-glucan, protein, flavonoids and polyphenolic compounds and other active ingredients, which have the functions of regulating blood sugar, lowering blood fat, lowering cholesterol, and improving obesity. With the development of science and technology, the combination of bioprocessing (fermentation) technology and traditional grain food has shown its unprecedented important influence. It has been found that the quality of traditional grain food after fermentation is significantly improved, and the functional activity is significantly improved. The scope of application It has also been broadened and has significant development potential and application prospects.

Chinese patent CN103549613A discloses barley drink and its preparation method. This method improves the effective utilization rate of barley. Compared with concentrated liquid, its nutritional content and taste will be better and can effectively protect the original color, aroma and taste of barley, making the preparation The mouthfeel of the obtained drink is purer. Japanese patent WO2007034958 discloses a preparation method of ethanol extract, alkali extract and fermentation product of husked barley, the active ingredient of which has the effect of inhibiting angiogenesis; Chinese invention patent CN103271303 provides pre-germination with lactic acid bacteria fermentation and vernalization treatment The method of using barley as a functional food raw material, this raw material exhibits higher antioxidant and superoxide anion radical scavenging activities, and at the same time reduces blood sugar levels and obesity in diabetic mice; Chinese patent CN201310264094.9 discloses lactic acid bacteria fermentation Preparation method of barley extract and its antitumor effect. Lactic acid bacteria fermented barley extract can effectively inhibit the growth of tumors. Chinese patent CN201510073680.4 discloses an extract of barley fermented by lactic acid bacteria and its preparation method and application, and the biotransformation of nutritional components can be realized by fermenting barley with lactic acid bacteria. Lactic acid bacteria fermented barley extract can be used as functional food or food raw material to suppress obesity and improve insulin resistance. my country's invention patent CN104721652A provides a lactic acid bacteria fermented barley flour and its preparation method and application. The lactic acid bacteria fermented barley flour can significantly reduce the blood sugar content of obese rat models, improve the body's glucose tolerance, and at the same time significantly improve lipid metabolism disorders, reduce serum cholesterol and Triglyceride content, increase high-density lipoprotein content, can be used to prevent and intervene in the occurrence of chronic diseases such as hyperglycemia and hyperlipidemia, and improve hyperinsulinemia and insulin resistance induced by obesity.

Barley beverages can meet the nutritional supplement needs of people's fast-paced life. At the same time, the fermented barley extract has anti-oxidation, anti-tumor and anti-obesity functions. Therefore, the lactic acid bacteria fermented beverage developed with barley as a raw material will have a great market demand.

Contents of the invention

The object of the invention is to provide a lactic acid bacteria fermented barley beverage and a preparation method thereof by taking barley as a raw material and utilizing lactic acid bacteria for fermentation.

The lactic acid bacteria fermented barley beverage provided by the invention is composed of lactic acid bacteria fermented barley extract and auxiliary materials, wherein the mass ratio of the lactic acid bacteria fermented barley extract to the auxiliary materials is 100:5-15.

Wherein said adjuvant is sugar, stabilizer etc.

The sugar is one or more combinations of white granulated sugar, maltitol, sucralose, aspartame, fructose, syrup, inulin and oligosaccharides, and its added amount accounts for 9-14% of the total volume of the finished product ( m/v, g/L).

The stabilizer is one or more combinations of xanthan gum, sodium alginate, sodium carboxymethylcellulose, gum arabic, and pectin, and its addition accounts for 1 to 2% of the total volume of the finished product (m/v, g/L).

The preparation method of lactic acid bacteria fermented barley beverage of the present invention, carries out according to the following steps:

(1) Preparation of lactic acid bacteria fermented barley extract: initial fermentation pH=5-6, solid-liquid ratio 1:7-1:13, adding 7×10 ⁷ cfu-9×10 ⁷ cfu vegetable milk per gram of barley flour Bacillus Lactobacillus plantarum, the fermentation temperature is 30-35°C, and the fermentation time is 18-30h; after fermentation by this process, the supernatant obtained by centrifugation at 8000-12000rpm/min is the extract of barley fermented by lactic acid bacteria;

(2) Antioxidant treatment of lactic acid bacteria fermented barley extract: add 1-2g β-cyclodextrin per 100mL, bathe in water at 40°C for 10-15min, and keep stirring until the fermentation broth is clarified;

(3) Blending: add sterilized sugar, stabilizers and other auxiliary materials to the antioxidant-treated lactic acid bacteria fermented barley extract as required, and stir to mix evenly.

(4) Sterilization: Sterilize at a temperature of 115-121°C for 15-25 minutes.

(5) Aseptic filling: the prepared beverage is filled into aseptic packaging containers under aseptic conditions.

(6) Refrigeration: Refrigerate at 0-5°C.

The lactic acid bacteria fermented barley beverage has the effects of increasing the muscle mass of the human body and improving the exercise capacity of the body.

The lactic acid bacterium fermented barley beverage has the effect of browning white fat, thereby suppressing obesity.

The lactic acid bacteria fermented barley drink can be used as a sports drink.

The lactic acid bacterium fermented barley beverage can be used as a type of beverage for replenishing muscle mass of the elderly.

Beneficial effects of the present invention:

(1) The preparation method of the lactic acid bacteria fermented barley beverage of the present invention is simple, low in cost, unique in flavor and high in nutritional value, and is suitable for industrial application.

(2) The lactic acid bacteria fermented barley drink of the present invention has the function of increasing muscle mass, so it is especially suitable as a sports drink and a muscle mass replenishing drink for the elderly.

Description of drawings

Figure 1 Effect of sugar addition on sensory evaluation value of lactic acid bacteria fermented barley beverage

Figure 2 shows the body weight changes of SD rats in three groups of the present invention; Note: NC: normal group; HFD: high-fat diet group; LFBE: lactic acid bacteria fermented barley beverage group.

Fig. 3 is the change of body fat content of three groups of SD rats according to the present invention; Note: NC: normal group; HFD: high-fat diet group; LFBE: lactic acid bacteria fermented barley beverage group.

detailed description

Embodiment one

1. Preparation of lactic acid bacteria fermented barley extract: select fresh shelled barley, grind it into powder, pass through a 100-mesh sieve, add 11 times the quality of distilled water to the barley flour, and inoculate Lactobacillus plantarum activated to late logarithmic stage by ¹ ×108 Lactobacillusplantarum dy-1, (the strain has been approved as a Chinese invention patent, the patent number is: ZL201310261606.6, and the patent name is: a lactic acid bacterium for fermenting grains and its use), stirred for 5 minutes, fermented at 30°C for 24 hours to obtain a fermented product , centrifuge the fermented product at room temperature at 10000 rpm/min for 20 min, collect the supernatant, and obtain the lactic acid bacteria fermented barley extract.

2. Blending: add white granulated sugar at a ratio of 14% and xanthan gum at a ratio of 1% to 15L of lactic acid bacteria fermented barley extract.

3. Sterilization: Sterilize at a temperature of 115°C for 25 minutes.

4. Aseptic filling: the prepared beverage is filled into aseptic packaging containers under aseptic conditions.

5. Refrigeration: Refrigerate at 4°C.

Table 1 Sensory evaluation reference standard

It can be seen from Figure 1 that the sensory evaluation value increases first and then decreases with the increase of the amount of white sugar added, and the sensory evaluation value reaches the maximum value of 82 when the added amount of white sugar is 14%. If the amount of white sugar added is too small, the taste of the drink will be too sour, which is difficult to be accepted by people;

Embodiment two (can be eaten by obese and diabetic people)

1. Preparation of lactic acid bacteria fermented barley beverage

(1) Preparation of lactic acid bacteria fermented barley extract: select fresh husked barley, grind it into powder, pass through a 100-mesh sieve, add 7 times the mass of distilled water to the barley flour, and inoculate ¹ ×108 vegetable milk activated to the late logarithmic stage Bacillus Lactobacillusplantarum dy-1, (the strain has been approved as a Chinese invention patent, the patent number is: ZL201310261606.6, and the patent name is: a lactic acid bacterium for fermenting grains and its use), stirred for 5 minutes, and fermented at 30°C for 24 hours to obtain fermented Centrifuge the fermented product at room temperature at 10,000 rpm/min for 20 min, collect the supernatant, and obtain the lactic acid bacteria fermented barley extract.

(2) Blending: add sucralose at a ratio of 4% and xanthan gum at a ratio of 1% to 20L of lactic acid bacteria fermented barley extract.

(3) Sterilization: Sterilize at a temperature of 115° C. for 25 minutes.

(4) Aseptic filling: the prepared beverage is filled into aseptic packaging containers under aseptic conditions.

(5) Refrigeration: Refrigerate at 4°C.

2. Experimental animals and feeding conditions

48 clean-grade healthy SD rats, 5-6 weeks old, about 180-200g, male, were purchased from the Experimental Animal Center of Jiangsu University. Raised in the animal room of the Experimental Animal Center of Jiangsu University: room temperature (25±2)°C, relative humidity (55±5)%, 12h/12h light, free access to food and drinking water.

3. Experimental method

After the SD rats adapted to the environment for 1 week, 36 SD male rats were randomly divided into 3 groups according to the average body weight: the first group was the control group, which was fed with basal feed and intragastrically administered normal saline; the second group was fed with a high-fat diet group (HFD), fed high-fat feed (73% basic feed, 12% lard, 10% white sugar and 5% egg yolk powder), and administered normal saline; the third group was the lactic acid bacteria fermented barley beverage (LFBE) group , fed high-fat feed (73% basic feed, 12% lard, 10% white sugar and 5% egg yolk powder), and fed 1g/kg/d lactic acid bacteria fermented barley beverage group simultaneously.

The test rats in each group were continuously orally administered for 14 weeks, once a day, and the weekly body weight changes of the rats in each group were recorded. Oral glucose tolerance was measured every 7 weeks; fasted for 8 hours after the last gavage, paralyzed with chloral hydrate the next day, blood was collected from the abdominal aorta, centrifuged at 3500rpm for 10min to separate the serum, and stored at -20°C. The rats were dissected to take epididymis fat and abdominal fat, which were rinsed with normal saline, filtered and dried, and then weighed.

Determination of blood lipid levels: the contents of triglyceride (TG), total cholesterol (CHOL), high-density lipoprotein (HDL) and low-density lipoprotein (LDL) in rat serum were determined by an automatic biochemical analyzer.

4. Experimental results

(1) Changes of blood lipid levels in three groups of SD rats

Abnormal changes in blood lipid levels in the body can lead to abnormal accumulation of lipids in the body and induce hyperlipidemia in the body. In severe cases, it can cause atherosclerosis, coronary heart disease, etc.; reports have shown that insulin resistance occurs in obese rats. Also accompanied by lipid metabolism disorders. As shown in Table 2, compared with the normal control group, the serum TG (triglyceride) and TC (total cholesterol) contents of the rats in the HFD group were significantly increased, and the HDL (high-density lipoprotein) contents in the rat serum were significantly decreased , There was no significant difference in LDL (low-density lipoprotein) content in rat serum, which was obviously related to the hyperlipidemia associated with obesity. After 14 weeks of intragastric administration of lactic acid bacteria fermented barley extract drink, compared with the HFD group, the TG and TC contents in the serum of the rats in the LFBE group were significantly reduced, the HDL contents in the rat serum were significantly increased, and the serum LDL contents in the rats in the LFBE group were significantly lower than those in the HFD group. Compared with the HFD group, there was no significant difference (p>0.05).

Table 2 Changes of blood lipid levels in three groups of SD rats

Note: Different letter marks are considered to have significant differences (p<0.05).

(2) Changes in body weight and body fat content of three groups of SD rats

It can be seen from the data in Figure 2 that during the 14-week intervention period, the body weight of rats in the normal group was significantly lower than that of the model control group. The rats in the LFBE group after intragastric administration for 14 weeks were also significantly lower than the model control group. The results showed that the lactic acid bacteria fermented barley extract drink could significantly reduce the weight gain of rats. The effect of LFBE on the body fat content of rats is shown in Figure 3. It can be seen from the figure that compared with the normal rats, the body fat content of the rats in the HFD group increased significantly, accounting for 5.05% of the total body weight. After LFBE gavage for 14 weeks, compared with the HFD group, the body fat content of the rats on the high-fat diet decreased significantly, which was 3.21%.

Under normal circumstances, animals take a certain amount of feed to maintain body temperature and promote growth. When excessive intake of high-fat feed occurs, the energy metabolism in the body becomes unbalanced, and the excess energy is converted into fat and protein, resulting in obesity. Unhealthy lifestyle can lead to insulin resistance or type 2 diabetes. However, the exercise ability of the rats in the lactic acid bacteria fermented barley extract beverage group was significantly enhanced, and the protein content in the muscle was significantly increased.

In summary, compared with the HFD group, lactic acid bacteria fermented barley beverage can significantly reduce the body weight and body fat content of diet-induced obese rats, and can also reduce serum TG and TC levels, and enhance the exercise capacity of rats. Therefore, the mechanism of lactic acid bacteria fermented barley extract beverage to improve insulin resistance is related to inhibiting the synthesis of TG and TC and enhancing muscle activity.

The described embodiment is a preferred implementation of the present invention, but the present invention is not limited to the above-mentioned implementation, without departing from the essence of the present invention, any obvious improvement, replacement or modification that those skilled in the art can make Modifications all belong to the protection scope of the present invention.

Claims (9)

1. lactobacillus-fermented Fructus Hordei Vulgaris extract beverage, it is characterised in that be made up of lactobacillus-fermented barley extract solution and auxiliary material, its The mass ratio of middle lactobacillus-fermented extract solution and auxiliary material is 100:5~15.

2. lactobacillus-fermented Fructus Hordei Vulgaris extract beverage according to claim 1, it is characterised in that wherein described auxiliary material is Sugar, stabilizer.

3. lactobacillus-fermented Fructus Hordei Vulgaris extract beverage according to claim 1, it is characterised in that the sugar is white granulated sugar, fruit One or more combination of sugar, syrup, inulin and oligosaccharide, its addition accounts for the 9 ~ 14% of finished product cumulative volume（M/v, g/ L）.

4. lactobacillus-fermented Fructus Hordei Vulgaris extract beverage according to claim 1, it is characterised in that the stabilizer is xanthan Glue, sodium alginate, sodium carboxymethylcellulose, Arabic gum, one or more combination of pectin, its addition account for finished product cumulative volume 1 ~ 2%（M/v, g/L）.

5. the preparation method of the lactobacillus-fermented Fructus Hordei Vulgaris extract beverage described in claim 1-4, it is characterised in that according to following Step is carried out：

（1）The preparation of lactobacillus-fermented barley extract solution：Initial pH=5-6, the solid-to-liquid ratio of fermenting are 1:7-1:13rd, every gram of pearling cone meal Addition 7 × 10⁷cfu-9×10⁷The Lactobacillus plantarum of cfuLactobacillus plantarum, fermentation temperature be 30-35 DEG C, Fermentation time is 18-30h；After being fermented with this technique, the supernatant that 8000-12000rpm/min centrifugations are obtained is LFBQ；

（2）The anti-oxidant treatment of lactobacillus-fermented barley extract solution：1-2g beta-schardinger dextrins, 40 DEG C of water-bath 10- are added per 100mL 15min, period is stirred continuously to zymotic fluid clarification；

（3）Allotment：It is added as needed on the auxiliary materials such as sugar, the stabilizer of sterilizing to the lactobacillus-fermented barley by anti-oxidant treatment In extract solution, it is uniformly mixed；

（4）Sterilizing：15 ~ 25min of sterilization treatment under the conditions of being 115 ~ 121 DEG C in temperature；

（5）Sterile filling：Deployed beverage is aseptically fitted into sterile packaging container；

（6）Refrigeration：Refrigerated under the conditions of 0 ~ 5 DEG C.

6. the purposes of the lactobacillus-fermented Fructus Hordei Vulgaris extract beverage described in claim 1-4, lactobacillus-fermented Fructus Hordei Vulgaris extract drink Material has increases human muscle's amount, improves the effect of body movement ability.

7. the purposes of the lactobacillus-fermented Fructus Hordei Vulgaris extract beverage described in claim 1-4, lactobacillus-fermented Fructus Hordei Vulgaris extract drink Material has makes white adipose milkproduct, so as to suppress fat effect.

8. the purposes of the lactobacillus-fermented Fructus Hordei Vulgaris extract beverage described in claim 1-4, lactobacillus-fermented Fructus Hordei Vulgaris extract drink Material can be used as a kind of sport type beverage.

9. the purposes of the lactobacillus-fermented Fructus Hordei Vulgaris extract beverage described in claim 1-4, lactobacillus-fermented Fructus Hordei Vulgaris extract drink Material can be used as old aged muscle amount supplement type beverage.