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Biologically fermented lycium rethenicum murr and processing method of biologically fermented lycium rethenicum murr

A technology of biological fermentation and processing method, which is applied in food science, food preparation, application, etc., can solve the problems of black wolfberry and other problems, and achieve the effects of facilitating human body absorption, improving antioxidant capacity, and improving nutritional quality

Active Publication Date: 2013-07-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The development and production of bio-fermented black wolfberry has not yet been guided by relevant literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Use the corresponding optimized medium to cultivate lactic acid bacteria through liquid fermentation, then use a high-speed centrifuge to separate the bacteria in the fermentation broth, and use vacuum freeze-drying to dry the centrifuged bacteria sludge to obtain a live bacteria content of 25 billion / grams of dry powder of lactic acid bacteria.

Embodiment 2

[0033] Take by weighing 40 grams of lactic acid bacteria obtained in Example 1, 99.96 kilograms of clean water, put them in a fermentation tank, mix well, add 100 kilograms of first-class Lycium barbarum that has been rinsed and drained to the fullest, make its liquid surface immerse to a certain height, stir evenly, Set the temperature at 15°C, let it stand for cultivation, stir for 5 minutes every 3 hours, and slowly culture and ferment for 168 hours, remove it and put it in a bamboo sieve to drain the bacteria liquid, put it into a stainless steel container, and put it into the fermentation room. Set the temperature in the fermentation room at 82°C and the humidity at 92%, and let the wolfberry ferment naturally for 72 hours to obtain the intermediate of bio-fermented black wolfberry. Seal the stainless steel container, set the temperature in the fermentation room at 65°C, and the humidity at 72% to make the intermediate of black wolfberry After self-fermentation for 240 hou...

Embodiment 3

[0035] Take by weighing 100 grams of lactic acid bacteria obtained in Example 1, 99.90 kilograms of clean water, put them in a fermentation tank, mix well, add 100 kilograms of first-class Lycium barbarum that has been rinsed and drained, make its liquid surface immersed to a certain height, stir evenly, Set the temperature at 17°C, keep it still for cultivation, stir for 5 minutes every 3 hours, and slowly cultivate and ferment for 156 hours, then remove and drain the bacterial liquid in a bamboo sieve, put it into a stainless steel container, put it into the fermentation room, and set The temperature in the fermentation room is 56°C and the humidity is 80%, and the wolfberry is naturally fermented for 120 hours to obtain the intermediate of bio-fermented black wolfberry. Seal the stainless steel container, set the temperature in the fermentation room to 35°C, and the humidity to be 65%, so that the intermediate of black wolfberry can be fermented by itself After 360 hours, ta...

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PUM

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Abstract

The invention discloses biologically fermented lycium rethenicum murr and a processing method of the biologically fermented lycium rethenicum murr. The processing method is characterized by comprising the steps of: placing first-grade dry fruits of lycium barbarum in water, rinsing, draining the water, immersing the dry fruits in culture fermentation liquid containing ten billion-one hundred billion lactic acid bacteria per kilogram, carrying out sluggish fermentation at 15-23 DEG C for 120-168 hours and then fishing out, draining bacterial liquid, putting into a stainless steel container for natural fermentation for 72-120 hours in an environment of temperature being 55-85 DEG C and humidity being 80-95% to obtain a fermented lycium rethenicum murr intermediate product, then fermenting the intermediate product under the conditions of temperature being 35-65 DEG C and humidity being 62-72% for 240-360 hours, taking out the fermented lycium barbarum, pouring the fermented lycium barbarum into an enamel cylinder, sealing, placing in a room at normal temperature, standing for 72 hours to obtain the fermented lycium rethenicum murr, carrying out further drying treatment on the fermented lycium rethenicum murr, controlling the moisture to be 15-25%, and packaging to obtain an instant leisure health food; carrying out further vacuum freeze drying treatment on the biologically fermented lycium rethenicum murr to enable the moisture content to below 3%, and packaging to obtain a freeze-dried lycium rethenicum murr leisure health food; and the lycium rethenicum murr respectively treatment by the lactic acid bacteria and the natural fermentation effectively improves the nutritional quality of the lycium barbarum, and is delicious, fragrant and sweet to eat, beneficial to human absorption and carrying, and convenient to chew and eat.

Description

technical field [0001] The invention relates to a processing of natural health food, in particular to a biologically fermented black wolfberry and a processing method thereof. Background technique [0002] Lycium barbarum, also known as Lycium barbarum, is the mature fruit of Lycium chintnse or Lycium barbarum in Solanaceae. Function Nourishing yin and blood, benefiting energy and improving eyesight. "Shen Nong's Materia Medica" says: "Long-term use will strengthen the muscles and bones, lighten the body and not grow old, and withstand cold and heat." "On the Nature of Medicine" claims that it can "replenish the insufficiencies of essence and energy, improve eyesight and calm the nerves, and make people live longer". Traditional Chinese medicine is used for weakness of waist and knees, dizziness and tinnitus caused by deficiency of liver and kidney, deficiency of essence and blood. Modern pharmacological research results show that wolfberry still has the effects of loweri...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 张志年张清悦其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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