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

Lactobacillus-fermented barley beverage and preparation method thereof Download PDF

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Publication number
CN106889404A
CN106889404A CN201710019361.4A CN201710019361A CN106889404A CN 106889404 A CN106889404 A CN 106889404A CN 201710019361 A CN201710019361 A CN 201710019361A CN 106889404 A CN106889404 A CN 106889404A
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China
Prior art keywords
lactobacillus
fermented
beverage
fructus hordei
hordei vulgaris
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CN201710019361.4A
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Chinese (zh)
Inventor
董英
赵延胜
张家艳
孙鑫娟
肖香
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Jiangsu University
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Jiangsu University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/169Plantarum

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to lactobacillus-fermented barley beverage and preparation method thereof, belong to the preparing technical field of non-alcoholic beverage.Lactobacillus-fermented barley beverage is made up of lactobacillus-fermented barley extract solution and auxiliary material, wherein lactobacillus-fermented barley extract solution:Auxiliary material(Mass ratio)It is 100:5~15.Lactobacillus-fermented barley beverage made by the present invention has increases human muscle's amount, improves body movement ability, promotes white adipose milkproduct and suppresses fat effect.Its preparation method is simple, low cost, and product special flavour is unique, is of high nutritive value, and is a kind of cereal beverage of health type.

Description

Lactobacillus-fermented barley beverage and preparation method thereof
Technical field
The present invention relates to a kind of lactic fermentation barley beverage and preparation method thereof, belong to the technology of preparing neck of non-alcoholic beverage Domain.
Background technology
The healthy functions of full cereal have been subject to the extensive concern of various countries in recent years.The plantation of China barley is indulged across thing North and south is passed through, region is extensive, aboundresources.But current barley is mainly used in feed and beer industry, to eating barley deep processing Utilization rate is extremely low.Barley contains the various active composition such as abundant beta glucan, protein, flavones and polyphenol compound, tool There are regulation blood sugar, reducing blood lipid, reduce cholesterol, improve the functions such as obesity.With the development of science and technology, biological processing (fermentation) The combination of technology and conventional grain food has manifested its unprecedented material impact, studies have found that conventional grain food Its quality is obviously improved after fermented, and functional activity is significantly improved, and range of application is also widened, latent with significant exploitation Power and application prospect.
Chinese patent CN103549613A discloses barley beverage and preparation method thereof, the method increase the effective of barley Utilization rate, compare concentrate, and its nutritional ingredient and mouthfeel can protect more preferably and effectively the original color, smell and taste of barley, So that the mouthfeel of obtained beverage is purer.The ethanol that Japan Patent WO2007034958 discloses a kind of hulled barley is extracted The preparation method of thing, alkali extract and tunning, its active component has the effect for suppressing angiogenesis;China's patent of invention CN103271303 provides the method as functional food raw material with the barley of lactobacillus-fermented vernalization treatment presprouting, this Raw material shows inoxidizability and superoxide anion radical scavenging capacity higher, while reducing the blood of diabetic mice Sugar level and obese degree;Chinese patent CN201310264094.9 discloses the preparation method of lactobacillus-fermented Fructus Hordei Vulgaris extract And its antitumor action.Lactobacillus-fermented Fructus Hordei Vulgaris extract can effectively suppress the growth of tumour.Chinese patent CN201510073680.4 discloses lactobacillus-fermented Fructus Hordei Vulgaris extract and preparation method thereof and purposes, big by lactobacillus-fermented Wheat, it is possible to achieve the bioconversion of nutrition composition.Lactobacillus-fermented Fructus Hordei Vulgaris extract can be fat as suppression and improves insulin The functional food or raw-food material of resistance.China patent of invention CN104721652A provide a kind of lactobacillus-fermented pearling cone meal and Its preparation method and purposes, lactobacillus-fermented pearling cone meal can significantly reduce the blood-sugar content of obese rat model, improve body sugar Tolerance, while significantly improve disorders of lipid metabolism, reduce serum cholesterol and triglyceride content increase HDL and contain Amount, can be used to preventing and intervening hyperglycaemia, the generation of high fat of blood chronic diseases, what improvement hyperinsulinemia and obesity induced Insulin resistance.
Barley beverage can meet the nutrient demand of current people's fast pace life, while barley by fermentation carries Taking thing has anti-oxidant, the function such as antitumor and anti-obesity.Therefore, the lactacidase fermenting beverage with barley as development of raw materials must To there is the very big market demand.
The content of the invention
The purpose of the present invention is with barley as raw material, using lactobacillus-fermented, there is provided a kind of lactobacillus-fermented barley beverage And preparation method thereof.
The lactobacillus-fermented barley beverage that the present invention is provided is made up of lactobacillus-fermented barley extract solution and auxiliary material, wherein breast The mass ratio of acid bacteria fermentation barley extract solution and auxiliary material is 100:5~15.
Wherein described auxiliary material is sugar, stabilizer etc..
The sugar is the one of white granulated sugar, maltitol, Sucralose, Aspartame, fructose, syrup, inulin and oligosaccharide Plant or multiple combination, its addition accounts for 9~14% (m/v, g/L) of finished product cumulative volume.
The stabilizer be xanthans, sodium alginate, sodium carboxymethylcellulose, Arabic gum, one or more of pectin Combination, its addition accounts for 1~2% (m/v, g/L) of finished product cumulative volume.
The preparation method of lactobacillus-fermented barley beverage of the present invention, is carried out as steps described below:
(1) 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 big Flour addition 7 × 107cfu-9×107The Lactobacillus plantarum Lactobacillus plantarum of cfu, fermentation temperature are 30-35 DEG C, fermentation time be 18-30h;After being fermented with this technique, the supernatant that 8000-12000rpm/min centrifugations are obtained is breast Acid bacteria fermentation barley extract solution;
(2) anti-oxidant treatment of lactobacillus-fermented barley extract solution:1-2g beta-schardinger dextrins, 40 DEG C of water-baths are added per 100mL 10-15min, period is stirred continuously to zymotic fluid clarification;
(3) allocate:It is added as needed on the auxiliary materials such as sugar, the stabilizer of sterilizing to the lactobacillus-fermented by anti-oxidant treatment In barley extract solution, it is uniformly mixed.
(4) sterilize: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) refrigerate:Refrigerated under the conditions of 0~5 DEG C.
Described lactobacillus-fermented barley beverage has increases human muscle's amount, improves the effect of body movement ability.
Described lactobacillus-fermented barley beverage has makes white adipose milkproduct, so as to suppress fat effect.
Described lactobacillus-fermented barley beverage can be used as a kind of sport type beverage.
Described lactobacillus-fermented barley beverage can be used as old aged muscle amount supplement type beverage.
Beneficial effect of the present invention:
(1) lactobacillus-fermented barley beverage preparation method of the present invention is simple, low cost, and product special flavour is unique, battalion Support value high, be suitable to commercial application.
(2) lactobacillus-fermented barley beverage of the present invention has the function of improving muscle mass, therefore is particularly well-suited to make It is sports drink and old aged muscle amount supplement type beverage.
Brief description of the drawings
Influence of Fig. 1 sugarings amount to lactobacillus-fermented barley beverage sensory evaluation value
Fig. 2 is three groups of SD rat body weight situations of change of the present invention;Note:NC:Normal group;HFD:High fat diet group; LFBE:Lactobacillus-fermented barley beverage group.
Fig. 3 is three groups of SD rat body fat content situations of change of the present invention;Note:NC:Normal group;HFD:High fat diet Group;LFBE:Lactobacillus-fermented barley beverage group.
Specific embodiment
Embodiment one
1. the preparation of lactobacillus-fermented barley extract solution:Fresh hulled barley is chosen, is milled, 100 mesh sieves are crossed, to pearling cone meal 11 times of distilled water of quality of middle addition, by 1 × 108Inoculation is activated to the Lactobacillus plantarum Lactobacillus of late log phase Plantarum dy-1, (bacterial strain granted Chinese invention patent, Patent No.:ZL201310261606.6, patent name For:A kind of lactic acid bacteria of fermented cereal and application thereof), 5min is stirred, fermented 24h at 30 DEG C, obtains fermentate, and fermentate is existed At room temperature in 20min is centrifuged under 10000rpm/min, supernatant is collected, obtain final product lactobacillus-fermented barley extract solution.
2. allocate:By white granulated sugar with 14% ratio, xanthans is added to 15L lactobacillus-fermented barleys and carries with 1% ratio In taking liquid.
3. sterilize:Sterilization treatment 25min under the conditions of being 115 DEG C in temperature.
4. sterile filling:Deployed beverage is aseptically fitted into sterile packaging container.
5. refrigerate:Refrigerated under the conditions of 4 DEG C.
The subjective appreciation normative reference of table 1
As shown in Figure 1, sensory evaluation value first rises with the increase of white granulated sugar sugaring amount and declines afterwards, in the addition of white granulated sugar At 14%, sensory evaluation value is 82, reaches maximum.The addition of white granulated sugar very little, the mouthfeel peracid of beverage, it is difficult to by people Receive;Addition is too many, and beverage mouthfeel is excessively sweet, is not only not easy to be accepted, and the sugar amount of intake is also too high, is unfavorable for health.
Embodiment two (is available for fat and diabetes patient)
1. the preparation of lactobacillus-fermented barley beverage
(1) preparation of lactobacillus-fermented barley extract solution:Fresh hulled barley is chosen, is milled, 100 mesh sieves are crossed, to barley 7 times of distilled water of quality are added in powder, by 1 × 108Inoculation is activated to the Lactobacillus plantarum Lactobacillus of late log phase Plantarum dy-1, (bacterial strain granted Chinese invention patent, Patent No.:ZL201310261606.6, patent name For:A kind of lactic acid bacteria of fermented cereal and application thereof), 5min is stirred, fermented 24h at 30 DEG C, obtains fermentate, and fermentate is existed At room temperature in 20min is centrifuged under 10000rpm/min, supernatant is collected, obtain final product lactobacillus-fermented barley extract solution.
(2) allocate:By Sucralose with 4% ratio, xanthans is added to 20L lactobacillus-fermented barleys with 1% ratio In extract solution.
(3) sterilize:Sterilization treatment 25min under the conditions of being 115 DEG C in temperature.
(4) sterile filling:Deployed beverage is aseptically fitted into sterile packaging container.
(5) refrigerate:Refrigerated under the conditions of 4 DEG C.
2. experimental animal and rearing conditions
Cleaning grade healthy SD rat 48,5~6 week old, 180~200g or so, male, are purchased from Jiangsu University experimental animal Center, process of the test meets the regulation of the management of laboratory animal committee of Jiangsu Province and the protection of National Laboratory Animal welfare, and rat is raised Support in Jiangsu University's Experimental Animal Center Animal House:Room temperature (25 ± 2) DEG C, relative humidity (55 ± 5) %, 12h/12h illumination, from By acquisition food and drinking-water.
3. experimental technique
After SD rats adapt to environment 1 week, 36 SD male rats are randomly divided into 3 groups by average weight:First group is Control group, feeds basal feed, while gavage physiological saline;Second group is high fat diet group (HFD), feeds high lipid food (73% basal feed, 12% lard, 10% white granulated sugar and 5% yolk powder), while gavage physiological saline;3rd group is lactic acid Bacterium fermentation barley beverage (LFBE) group, feeds high lipid food (73% basal feed, 12% lard, 10% white granulated sugar and 5% egg Bloom), while the lactobacillus-fermented barley beverage group of gavage 1g/kg/d.
The equal continuous gavage of each group experiment rat 14 weeks, once a day, records all changes of weight of every group of rat.Surveyed every 7 weeks Determine oral glucose tolerance;Fasting 8h after last gavage, next day, is benumbed, abdominal aortic blood using chloraldurate, 3500rpm centrifugations 10min separates serum, -20 DEG C of preservations.Dissect rat take epididymal adipose tissues and stomach fat, rinsed with physiological saline, be filtered dry after claim Weight.
The measure of blood lipid level:Triglycerides (TG), T-CHOL (CHOL), HDL in rat blood serum (HDL), the content of low-density lipoprotein (LDL) is determined using automatic clinical chemistry analyzer.
4. experimental result
(1) three group of SD Serum Lipids in Experimental HypercholesterolemicRats situation of change
Blood lipids horizontal abnormality changes, and body lipid can be caused to accumulate extremely, induces body and produces hyperlipidemia, seriously Person can cause the generation of atherosclerosis, coronary heart disease etc.;Have been reported that and show, while there is insulin resistance in obese rat, Also with disorders of lipid metabolism.As shown in table 2, compared with Normal group, HFD group rat blood serums TG (triglyceride) and TC are (total Cholesterol) content significantly raises, and HDL (HDL) content is then significantly reduced in rat blood serum, LDL in rat blood serum (low-density lipoprotein) content has no the difference of conspicuousness, and this is obviously relevant with fat adjoint hyperlipidemia.14 weeks breasts of gavage After acid bacteria fermentation Fructus Hordei Vulgaris extract beverage, compared with HFD groups, TG and TC contents are significantly reduced in LFBE group rat blood serums, HDL contents are significantly raised in rat blood serum, and LFBE group rat blood serum LDL contents are not significantly different from (p compared with HFD groups> 0.05)。
2 three groups of SD Serum Lipids in Experimental HypercholesterolemicRats situations of change of table
Note:Then think with significant difference (p with different alphabetic flags<0.05).
(2) three groups of SD rat body weights and body fat content situation of change
During can be seen that the intervention of 14 weeks by data in Fig. 2, normal rats body weight is significantly lower than model control group. 14 weeks rats of LFBE groups of gavage are also significantly lower than model control group, as a result show, lactobacillus-fermented Fructus Hordei Vulgaris extract beverage can To significantly decrease rat body weight increase.Influence results of the LFBE to rat body fat content is shown in Fig. 3.As seen from the figure, with it is normal Rat is compared, and the body fat content of HFD group rats is dramatically increased, and accounts for the 5.05% of TBW.After LFBE gavages 14 weeks, with HFD Group is compared, and the rat body fat content of high fat diet is remarkably decreased, and is 3.21%.
Under normal circumstances, the certain feed of animal consumption, for maintaining body temperature, promoting growth, when excess ingestion fat high is raised During material, energy i (in vivo) metabolic imbalance, excessive energy conversion causes body fat, in ill physiological status into fat and albumen Or under bad life style, cause the generation of insulin resistance or diabetes B.And gavage lactobacillus-fermented Fructus Hordei Vulgaris extract is drunk The rat motor ability of material group is remarkably reinforced, and the protein content in muscle substantially increases.
In sum, compared with HFD groups, lactobacillus-fermented barley beverage can significantly reduce the obese rat of diet induced Body weight and body fat content, while serum TG and TC contents, enhancing rat motor ability can also be reduced.Therefore, lactobacillus-fermented Fructus Hordei Vulgaris extract beverage improve Insulin Resistance mechanism with suppress TG and TC synthesis, strengthen muscle activity ability it is relevant.
Preferred embodiment but the present invention is not limited to above-mentioned implementation method to the embodiment for of the invention, not In the case of substance of the invention, any conspicuously improved, replacement that those skilled in the art can make Or modification belongs to 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.
CN201710019361.4A 2017-01-11 2017-01-11 Lactobacillus-fermented barley beverage and preparation method thereof Pending CN106889404A (en)

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CN109349482A (en) * 2018-10-23 2019-02-19 江苏大学 It is a kind of using frying barley as the preparation method of the fermented beverage of raw material
CN111493313A (en) * 2020-04-21 2020-08-07 江苏瑞牧生物科技有限公司 Functional barley composite whole powder based on lactobacillus fermentation and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109349482A (en) * 2018-10-23 2019-02-19 江苏大学 It is a kind of using frying barley as the preparation method of the fermented beverage of raw material
CN111493313A (en) * 2020-04-21 2020-08-07 江苏瑞牧生物科技有限公司 Functional barley composite whole powder based on lactobacillus fermentation and preparation method thereof

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