33results about How to "Good probiotic effect" patented technology

The invention discloses a modified apple pectin, wherein the pectin has a purity higher than 90%, a degree of methylation lower than 6%, a degree of acetylation lower than 2%, a molecular linearity greater than 12, and an average molecular weight of 8.0 ‑15kDa, the degradation rate is higher than 90% after 12h in the intestinal tract. The invention discloses a preparation method of the above-mentioned pectin, which comprises: adding water to apple powder and mixing it evenly, first enzymatically hydrolyzing apple powder with α-amylase and the like to obtain apple powder enzymatic hydrolysis solution, then concentrating and suction filtering, and passing the filter residue through hot acid water The pectin crude extract is obtained by leaching; the pectin methylesterase and pectin acetylesterase are added to the pectin crude extract for enzymatic hydrolysis, and then rhamnogalacturonidase and other enzymatic hydrolysis are added to obtain the pectin enzymatic hydrolysis solution Concentrate the pectin enzymatic hydrolysis solution through high-pressure dynamic micro-jet treatment, add ethanol for precipitation, redissolve the precipitate, carry out ultrafiltration, dialysis, and obtain modified apple pectin after concentration and drying. The invention improves the intestinal fermentation speed of the modified apple pectin, and the degradation rate is higher than that of commercial apple pectin.

The invention discloses a fermented milk base material, whey-removed flavored fermented milk, a raw material composite as well as preparation methods of the fermented milk base material, the whey-removed flavored fermented milk and the raw material composite. The preparation method of the fermented milk base material comprises the following steps: (1) homogenizing standard skimmed milk; (2) pasteurizing emulsion; (3) fermenting the emulsion to obtain a curd; and (4) stirring the curd and removing whey by a whey separator, wherein the whey separator is a centrifugal machine with parameters as follows: relative centrifugal force of 500-4000, centrifugation time of 5-30 minutes and centrifugation temperature of 38-45 DEG C. The raw material composite of the whey-removed flavored fermented milk contains the fermented milk base material and sweet substances. The preparation method of the whey-removed flavored fermented milk comprises the steps of mixing the fermented milk base material with the sterilized sweet substances, and performing smoothing. The whey-removed flavored fermented milk has improved nutritive value, improved taste texture, enhanced stability and enhanced water-retaining property, and can well meet the requirements of consumers suffering from lactose intolerance.

The invention provides a fermented traditional Chinese medicine preparation for treating gout and a preparation method thereof. Four traditional Chinese medicines, namely, cantaloupe, turmeric, licorice and coix seed, glucose and beef extract are used. Fermentation, the obtained traditional Chinese medicine fermentation liquid is spray-dried, and the collected dry powder is directly made into powder packaging or made into any one of capsules, tablets, and granules. The preparation method of the invention is simple to operate, can make full use of traditional Chinese medicinal materials and their active ingredients, and can effectively reduce blood uric acid through the synergistic effect of traditional Chinese medicine and probiotics, thereby achieving the effect of preventing or treating gout.

The invention discloses a Harbin lactobacillus and application thereof. The preservation number of the Harbin lactic acid bacteria (Lactobacillus harbinensis M1) is GDMCC No. 60305, which is preserved in the Guangdong Microbial Culture Collection Center; the invention protects the application of the Harbin lactic acid bacteria as probiotics. Harbin lactic acid bacteria are sensitive to antibiotics such as ampicillin, tetracycline and chloramphenicol, and their safety meets the requirements of EFSA. The present invention also protects the application of Harbin lactic acid bacteria in fermented soymilk; using this strain to ferment soymilk alone has strong acid production ability, high number of viable bacteria, reduced or even completely disappeared content of beany flavor substances, significantly increased content of characteristic aroma components of fermented milk, extremely Dadi improves the sensory flavor of fermented soy milk, and is the preferred starter for soybeans and other phytooligosaccharide-rich substrates.

The invention discloses a banana ligoglucoside and a preparation method and the application thereof; the banana ligoglucoside has a structure shown by a formula (I); in the invention, the banana pulp is pulped, and then water extraction, ethanol sedimentation and vacuum microwave drying are carried out to obtain the banana ligoglucoside; the banana ligoglucoside is directly extracted from the banana and is natural oligosaccharide and has the characteristics of safety and no toxicity; compared with the stimulant laxatives, the banana ligoglucoside has effect of loosening bowel and relieving constipation, has good probiotic function on reducing pH value of intestinal canal, beneficial bacteria proliferation and inhibiting harmful bacteria, and is very suitable for the old to relieve the bowels difficultly owning to powerless transmission of the intestinal canal; in addition, the preparation method is simple, raw material and equipment are easy to obtain, the cost is low and the popularization is easy.