Patents
Literature
Eureka-AI is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Eureka AI

1380results about "Yeast food ingredients" patented technology

Natural fruit and vegetable ferment beverage, and preparation method thereof

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD

Enzyme containing medicinal and edible homologous plants and preparation method of enzyme

The invention provides an enzyme containing medicinal and edible homologous plants and a preparation method of the enzyme. The enzyme is prepared by fermenting the following components in parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of fungus, 8-12 parts of medicinal and edible homologous plants, 15-20 parts of sugar and 0.2-0.8 part of probiotics. The preparation method of the enzyme comprises the following steps: preparing medicinal and edible homologous plant powder, preparing an initial enzyme solution and preparing medicinal and edible homologous plant enzymes. According to the preparation method of the enzyme, the medicinal and edible homologous plants are processed by ultrafine pulverization, so that the cell-wall breaking ratio is high; the release and homogenization of effective components in the medicinal and edible homologous plants are facilitated; the effect of the medicine is improved; the plant enzymes are extracted from pure nature plants by adopting a multi-flora mixed fermentation technology; the prepared enzyme contains protein, amino acids, vitamins and enzyme materials essential to the human body; the functional components in the medicinal and edible homologous plants are effectively accumulated; various healthcare functions of the enzyme are improved; the raw materials are pulped; the fermentation period is shortened.
Owner:西藏月王药诊生态藏药科技有限公司

Method for preparing fermented fruit and vegetable juice and application of product obtained by method

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.
Owner:HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE

Health-care probiotics powder for intestines and stomachs

The invention relates to a health-care food, and particularly provides health-care probiotics powder for intestinal tracts. The health-care probiotics powder is prepared from the following raw materials in parts by weight: 2-15 parts of bifidobacterium longum, 5-18 parts of saliva bacterium lacticum, 5-18 parts of bifidobacterium bifidum, 5-20 parts of bifidobacterium lactis, 2-15 parts of streptococcus thermophilus, 5-15 parts of lactobacillus bulgaricus, 2-18 parts of lactobacillus plantarum, 3-18 parts of lactobacillus acidophilus, 3-12 parts of microcrystalline cellulose, 2-18 parts of dietary fibers, 4-18 parts of ferment powder, 2-8 parts of xylooligosaccharide, 2-9 parts of citric acid and 2-12 parts of sorbitol, wherein the ferment powder is prepared from the following raw materials of pineapples, tomatoes, lemons, blueberries, cyclodextrine and microzymes. The invention further provides a preparation method of the health-care probiotics powder for intestinal tracts. The growth and the propagation of harmful bacteria can be restrained, the immune competence of bodies can be strengthened, the squirm of the intestinal tracts can be accelerated, the situation that excrement and urine are discharged out of bodies as soon as possible is urged, the stimulation of harmful toxins to intestinal walls is reduced, intestinal flora is regulated, and the purpose of alleviating constipation for a long term can be achieved; and in addition, the blueberries are also added, so that the health-care probiotics powder can improve eyesight.
Owner:千亿达(天津)科技有限公司

Preparation method of environment-friendly and low-cost nutritious soybean paste

The invention relates to a preparation method of environment-friendly and low-cost nutritious soybean paste. The preparation method comprises the following steps: (1), soaking; (2), cooking; (3), stirring with flour; (4), making koji; (5), adding soy sauce residues and fermenting: mixing soy sauce residues with koji, adding saline water, placing in a fermentation tank, fermenting again to obtain the soybean paste. According to the preparation method of the environment-friendly and low-cost nutritious soybean paste, provided by the invention, the cost is low, the method is simple, recycling and reusing of soy sauce residues are realized, the utility value of soy sauce residues is improved, the environmental pollution problem caused by treatment methods like directly dumping soy sauce residues as wastes is reduced, a new thought for development of utility value of soy sauce residues is provided; besides, the method is different from a common pure fermentation technology of soybean paste, a proper amount of soy sauce residues is added, the added edible salt is less, so that the prepared soybean paste is health, environment-friendly, low in cost, good in quality and special in flavor, has more advantages in appearance, color, and product flavor due to addition of the soy sauce residues, and wins the favor of consumers.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY

Method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation

ActiveCN105942450AIncrease profitGive full play to the advantages of fermentationYeast food ingredientsPediococcusFlavorAspergillus oryzae
The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce brewing process is not only solved, large-scale generation of furanone, furfuryl alcohol, phenol and ester type aroma substances in the soybean sauce is also promoted, and the types of the aroma substances are enriched.
Owner:沙县潘厨记食品有限公司

Pure grape essence ferment and production method thereof

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.
Owner:周学义

Nutrient composition capable of controlling high blood sugar of crowds suffering from type 2 diabetes and improving immunity

The invention provides a nutrient composition capable of controlling high blood sugar of crowds suffering from type 2 diabetes and improving immunity. The nutrient composition is prepared from the following raw materials in parts by weight: 1-20 parts of a navy bean extract, 10-15 parts of inulin, 5-10 parts of resistant dextrin, 0.5-1 part of xylooligosaccharide, 0.2-0.5 part of ginseng, 0.2-0.5part of resveratrol, 2-60 parts of rhizoma polygonati, 0.5-1 part of kudzuvine roots, 0.05-0.8 part of bovine coloctrum, 0.2-0.4 part of beer yeast, 1-1.2 parts of wheat oligopeptide, 0.06-0.09 part of bitter gourd polypeptide, 0.01-0.03 part of lutein esters, 0.01-0.02 part of taurine, 0.01-0.014 part of vitamin B1, 0.01-0.014 part of vitamin B2, 0.01-0.014 part of vitamin B6, 0.00012-0.00024 part of vitamin B12 and 4-8 parts of Isomalt. The nutrient composition provided by the invention is scientifically prepared for the crowds suffering from type 2 diabetes, can solve the problem of maintaining nutrients comprehensive and balanced, can quickly and effectively control a forming mechanism for converting starch foods into sugar and a forming mechanism for converting starch foods into fat,and has the efficacy of quickly regulating blood sugar, controlling body weight, improving immunity of organisms, resisting weariness, regulating blood fat, improving osteoporosis, invigorating the kidney, tonifying the kidney and the like.
Owner:法尔玛国际健康管理有限公司

Fruit and vegetable enzyme capable of protecting liver and expelling toxins and preparing method of fruit and vegetable enzyme

The invention discloses a fruit and vegetable enzyme capable of protecting the liver and expelling toxins and a preparing method of the fruit and vegetable enzyme. The enzyme is prepared from 400-600 parts of pineapples, 50-150 parts of pawpaws, 50-150 parts of grapes, 50-150 parts of mulberries, 50-150 parts of blueberries, 50-150 parts of red dates, 50-150 parts of lemons, 500-700 parts of red beet roots, 50-150 parts of wheat grass, 50-150 parts of chlorella, 400-600 parts of saccharose and 10-20 parts of probiotics. The fruit and vegetable enzyme is not added with a preservative or artificial colors or medicine in the whole process, is not blended with fruit juice and is prepared through symbiotic fermentation by implanting various probiotics into various natural organic fruits, vegetables and other food materials as raw materials in a special health-maintenance formula, and the fruit and vegetable enzyme contains rich active enzymes and contains various vitamin complexes, mineral substances and microelements beneficial to the human body. Absorption and metabolism of the body can be regulated, and the purposes of toxin expelling and detoxifying of the liver and the absorption and metabolism of the human body can be effectively achieved. The fruit and vegetable enzyme is effective on migraine, the fatty liver, the alcoholic liver, cirrhosis, insomnia, astriction and diarrhea, has the effect of dispelling the effect of alcohol at the same time, and can be taken by pregnant women and children safely.
Owner:BIGHOUSEKEEPER SHANGHAI HEALTH IND CO LTD

Ferment capable of maintaining beauty and keeping young, and production method thereof, as well as oral liquid capable of maintaining beauty and keeping young, and production method thereof

The invention discloses ferment capable of maintaining beauty and keeping young, and a production method thereof, as well as oral liquid capable of maintaining beauty and keeping young, and a production method thereof. According to the ferment and the oral liquid disclosed by the invention, Chinese wolfberries, red dates, longans, tartarian buckwheat, rhizoma polygonati odorati, angelica dahurica, barley, lily bulbs, lotus seeds and the like are used as raw materials, and are all medical and edible dual-purpose raw materials, wherein four raw materials of the red dates, the almonds, the angelica dahurica and longan aril are warm in nature, four raw materials of the rhizoma polygonati odorati, the barley, the lily bulbs and the tartarian buckwheat are cool in nature or cold in nature, the Chinese wolfberries and the lotus seeds are neutral in nature, and the combined raw materials are neutral in nature. The ferment capable of maintaining beauty and keeping young is prepared through the following steps of inoculating probiotics for the raw materials, and performing preliminary solid fermentation, defibrination and disinfection so as to obtain a new material; mixing fruit juice and the new material so as to obtain a mixture; and after disinfection, inoculating probiotics on the disinfected mixture, and performing secondary fermentation so as to obtain the ferment capable of maintaining beauty and keeping young. The ferment and the oral liquid disclosed by the invention are rich in soluble dietary fibers, oligosaccharide, and a large quantity of probiotics, so that the ferment and the oral liquid have favorable efficacies of cleaning intestines, easing constipation, and eliminating toxins in bodies. After the ferment and the oral liquid are eaten for a long term, the medical value and the health-care effects of reducing blood lipid, reducing weight, expelling toxins, resisting oxidation, whitening the skins, nourishing the faces, preventing and treating carcinoma of large intestines, and preventing heart diseases can be achieved.
Owner:周学义

Biologic modifying method of bran for producing whole wheat flour

The invention discloses a biologic modifying method of bran for producing whole wheat flour. The biologic modifying method can comprise the following steps of: crushing large bran, performing sterilization treatment, inoculating microzymes and/or lactic acid bacteria for solid state fermentation, and after the fermentation, performing drying treatment. According to the biologic modifying method disclosed by the invention, the sterilization treatment is performed, so that infectious microbes and endogenous enzymes in the bran are in inactivation, the eating safety is improved, and the shelf life is prolonged; the fermentation effects of microorganisms including the microzymes, the lactic acid bacteria and the like are utilized for modifying the bran, so that the effects are obvious, the operation is easy, the safety is high, and besides, through the fermentation, nutrient components in the bran are obviously improved; the fermentation is performed under solid-state conditions, so that water in the later-stage drying process is easy to remove, and reduction of energy consumption is facilitated. In short, through the technology disclosed by the invention, the preparation of the bran with the characteristics of being high in stability, good in nutritional properties, good in processing properties and the like can be realized, the bran can be used for producing high-quality whole wheat flour, and besides, the biologic modifying method is simple in technology, low in cost and suitable for large-scale industrial production.
Owner:ZHEJIANG HENGLE GRAIN CO LTD +1

Production method of cortex eucommiae fermented beverage

InactiveCN107927497AReduce the taste of traditional Chinese medicineReduce the unpleasant taste of traditional Chinese medicine brought by Eucommia ulmoides itselfYeast food ingredientsFood ingredient as taste affecting agentPectinaseLactarius
The invention belongs to the technical field of the production of fermented beverages, and particularly relates to a production method of a cortex eucommiae fermented beverage. The method comprises the following steps of (1) performing fixation on cortex eucommiae leaves, and performing drying; (2) mixing the dried cortex eucommiae leaves with water, performing leaching, and performing cooling; (3) performing enzymolysis for the first time: adding acidic pectinase, and performing enzymolysis; (4) performing enzymolysis for the second time: adding cellulase, and performing enzymolysis; (5) performing cooling, adding citric acid, white granulated sugar and a sweetening agent, and performing blending; (6) performing fermentation for the first time: performing inoculation with lactic acid bacteria, and performing fermentation; and (7) performing fermentation for the second time: performing inoculation with microzymes, and performing fermentation so as to obtain the product namely the cortex eucommiae fermented beverage. The production method of the cortex eucommiae fermented beverage disclosed by the invention is short in fermentation period, high in utilization rate of raw materials,and convenient to operate and implement, and continuous production of the cortex eucommiae fermented beverage can be realized; and besides, the cortex eucommiae fermented beverage is sour, sweet and refreshing, fresh and delicious in flavor and appropriate in mouth feel, and has good antioxidant ability, excellent health-care functions and unique pharmacological action.
Owner:山东贝隆杜仲生物工程有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products