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
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[0030] Example 1
[0031] Use the corresponding optimized medium to cultivate lactic acid bacteria through liquid fermentation, and then separate the bacteria in the fermentation broth with a high-speed centrifuge, and dry the centrifuged sludge by vacuum freeze-drying to obtain a viable bacteria content of 25 billion / Grams of dry powder of lactic acid bacteria.
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[0032] Example 2
[0033] Weigh 40 grams of the lactic acid bacteria obtained in Example 1, 99.96 kilograms of clean water, place them in a fermentation tank, and mix them evenly, add 100 kilograms of first-class wolfberry that has been rinsed and drained of water, so that the liquid surface is immersed to a certain height and stirred evenly. Set the temperature at 15°C, let stand culture, stir every 3 hours for 5 minutes, slowly cultivate and ferment for 168 hours, remove the bacteria liquid in a bamboo sieve, put it in a stainless steel container, and put it into the fermentation chamber. Set the temperature of the fermentation room to 82°C and humidity 92%, and let goji berry natural fermentation for 72 hours to obtain the black wolfberry intermediate for biological fermentation. The stainless steel container is sealed, and the temperature in the fermentation room is set to 65°C and humidity 72% to make the black wolfberry intermediate After 240 hours of self-fermentation, the...
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[0034] Example 3
[0035] Weigh 100 grams of lactic acid bacteria obtained in Example 1, 99.90 kilograms of clean water, place them in a fermentation tank, mix well, add 100 kilograms of first-class wolfberry that has been rinsed and drained of water, so that the liquid surface is immersed to a certain height, and stirred evenly. Set the temperature at 17℃, incubate statically, stir for 5 minutes every 3 hours, slowly cultivate and ferment for 156 hours, remove the bacteria liquid from the bamboo sieve, put it in a stainless steel container, put it into the fermentation chamber, set The temperature of the fermentation room is 56°C and the humidity is 80%. The wolfberry is fermented naturally for 120 hours to obtain the black wolfberry intermediate for biological fermentation. The stainless steel container is sealed and the temperature in the fermentation room is set to 35°C and the humidity 65% to make the black wolfberry intermediate ferment by itself. After 360 hours, take ou...
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