Fungus powder for degrading cholesterol, and compound flavoring paste containing fungus powder for degrading cholesterol as well as applications of compound flavoring paste

A technology for lowering cholesterol and seasoning sauce, applied in the direction of application, fungi, and microbial-based methods, etc., can solve the problems of low enzyme activity, high cost, and large investment in supercritical extraction, so as to reduce cholesterol intake and reduce Cholesterol content, effect on food safety

Inactive Publication Date: 2013-04-03
LUZHOU KDZ FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods have the following disadvantages: cyclodextrin is not a legal food additive in many countries, and the residual cyclodextrin must be decomposed by enzymes, and the cost of this method is relatively high; the solvent used in the organic solvent method will remain in the oil; the steam method The requirements for equipment are too high; CO 2 The investment in supercritical extraction is too large; molecular distillation is

Method used

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  • Fungus powder for degrading cholesterol, and compound flavoring paste containing fungus powder for degrading cholesterol as well as applications of compound flavoring paste
  • Fungus powder for degrading cholesterol, and compound flavoring paste containing fungus powder for degrading cholesterol as well as applications of compound flavoring paste
  • Fungus powder for degrading cholesterol, and compound flavoring paste containing fungus powder for degrading cholesterol as well as applications of compound flavoring paste

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0072] Embodiment 1: Preparation of cholesterol-lowering compound seasoning sauce

[0073] The average outdoor temperature is 15-20°C

[0074] 1. Weigh 550 parts of wheat malt, 300 parts of table salt, 5.6 parts of cholesterol-lowering bacteria powder, 75 parts of spice powder and 500 parts of water;

[0075] 2. Steam the weighed wheat malt at 80°C for 30 minutes, weigh 250 parts of water and 2.25 parts of salt into the watering can, add the weighed cholesterol-lowering bacteria powder into the watering can and spray it on the steaming Put the wheat malt on the prepared wheat malt, and then put the wheat malt into the incubator for 24 hours, wherein the cultivation conditions of the incubator are temperature 37±1°C, relative humidity 60%-75%. ;

[0076] 3. Weigh 250 parts of water and 2.25 parts of salt, add them to the cultivated wheat malt, mix them evenly, and put them in a liquid fermentation tank to ferment for 24 hours to obtain a fermented product. The fermentation co...

Example Embodiment

[0080] Embodiment 2: Preparation of cholesterol-lowering compound seasoning sauce

[0081] The average outdoor temperature is 20-30°C

[0082] 1. Weigh 600 parts of wheat malt, 350 parts of table salt, 6.6 parts of cholesterol-lowering bacteria powder, 120 parts of spice powder and 600 parts of water;

[0083] 2. Steam the weighed wheat malt at 100°C for 40 minutes, weigh 300 parts of water and 2.25 parts of salt into the watering can, add the weighed cholesterol-lowering bacteria powder into the watering can and spray it on the steaming Put the wheat malt on the prepared wheat malt, and then put the wheat malt into the incubator for 24 hours, wherein the cultivation conditions of the incubator are temperature 37±1°C, relative humidity 60%-75%. ;

[0084] 3. Weigh 300 parts of water and 2.25 parts of salt, add them to the cultivated wheat malt, mix them evenly, and put them in a liquid fermenter for 24-72 hours to obtain a fermented product, wherein the fermentation conditio...

Example Embodiment

[0088] Embodiment 3: Preparation of cholesterol-lowering compound seasoning sauce

[0089] The average outdoor temperature is 4~15℃

[0090] 1. Weigh 575 parts of wheat malt, 325 parts of table salt, 6 parts of cholesterol-lowering bacteria powder, 100 parts of spice powder and 560 parts of water;

[0091] 2. Steam the weighed wheat malt at 90°C for 35 minutes, weigh 280 parts of water and 2.25 parts of salt into the watering can, add the weighed cholesterol-lowering bacteria powder into the watering can and spray it on the steaming Put the wheat malt on the prepared wheat malt, and then put the wheat malt into the incubator for 24 hours, wherein the cultivation conditions of the incubator are temperature 37±1°C, relative humidity 60%-75%. ;

[0092] 3. Weigh 280 parts of water and 2.25 parts of salt, add them to the cultivated wheat malt, mix them evenly, and put them in a liquid fermentation tank to ferment for 24-72 hours to obtain a fermented product. The fermentation co...

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Abstract

The invention discloses fungus powder for degrading cholesterol and compound flavoring paste containing the fungus powder for degrading the cholesterol as well as applications thereof. The fungus powder for degrading the cholesterol comprises a novel culture LZKDZ2011 Torulopsismogii which is preserved in CCTCC (China Center For Type Culture Collection) in July, 30th, 2012, and the preservation Number is CCTCCM2012303. The compound flavoring paste containing the fungus powder for degrading cholesterol comprises the following raw materials by weight parts of: 550-600 parts of wheat germ, 300-350 parts of salt, 5.6-6.6 parts of fungus powder for degrading the cholesterol, 75-120 parts of spice powder and 500-600 parts of water, and the compound flavoring paste containing the fungus powder for degrading the cholesterol can lower the intake of the cholesterol for people, and can protect the health of people. Because the fungus powder for degrading the cholesterol can effectively lower the cholesterol content in meat products, the fungus powder can be applied to the preparation of various compounds for degrading the cholesterol.

Description

technical field [0001] The invention relates to the field of food, in particular to the preparation and application of cholesterol-lowering bacteria powder and the preparation of cholesterol-lowering compound seasoning sauce. Background technique [0002] Cholesterol is an essential nutrient for human and animal survival and has important physiological functions, but it can also cause harm when it is excessive in the body. With the development of science and technology and the improvement of people's living standards, cardiovascular and cerebrovascular diseases such as atherosclerosis, coronary heart disease, and cerebral apoplexy caused by excess cholesterol have seriously threatened human health. Surveys show that for every unit (1mmol / L) increase in cholesterol in Asians, the risk of cardiovascular disease death increases by 35%, and the risk of stroke related to blood vessels also increases by 25%. Common health knowledge shows that it is necessary to limit dietary fat ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29C12N1/16C12R1/88A23L27/60A23L33/00
Inventor 王静
Owner LUZHOU KDZ FOODS CO LTD
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