Multi-bacteria fermented skim camel milk for resisting diabetes and production method of multi-bacteria fermented skim camel milk

A technology of bacterial fermentation and camel milk, applied in the field of multi-bacteria fermented skim camel milk, can solve the problems of dose-dependent tolerance, low blood sugar of patients, and high price.

Active Publication Date: 2015-03-25
XINJIANG WANGYUAN CAMEL MILK IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are four main categories of clinically used oral hypoglycemic agents, namely, insulin secretagogues, biguanides, α-glucosidase inhibitors, thiazolidine Diketones, these drugs can reduce insulin resistance or promote insulin secretion, and are effective in the early stages of the disease. Insulin is effective in all stages of the disease, and insulin is often needed in the end to achieve the purpose of controlling blood sugar. It is convenient and expensive, and insulin injection is likely to cause hypoglycemia in patients, and shock in severe cases

Method used

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  • Multi-bacteria fermented skim camel milk for resisting diabetes and production method of multi-bacteria fermented skim camel milk
  • Multi-bacteria fermented skim camel milk for resisting diabetes and production method of multi-bacteria fermented skim camel milk

Examples

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Embodiment 1

[0029] Example 1, the multi-bacteria fermented skimmed camel milk for anti-diabetes, adding Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei to the skimmed camel milk ) starter, Lactobacillus paracasei subsp.tolerans starter, Lactobacillus mucosae starter, Lactobacillus harbinensis starter, Lactobacillus hilgardii Starter, Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issatchenkia orientalis starter, Marcus Krewe It is obtained by fermentation of Kluyveromyces marxianus starter, Pichia membranifaciens starter and Candida ethanolica starter; each starter needs to be vigorized before being inoculated in skimmed camel milk Determination, using the resazurin reduction test method: add 1ml of starter and 1ml of 0.005% resazurin solution to 9ml of skimmed camel milk, incubate in a constant temperature incubator at 37°C for 35min, and observe whether the solution is completely discolored. (When...

Embodiment 2

[0032] Example 2, the multi-bacteria fermented skimmed camel milk for anti-diabetes, adding Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei to the skimmed camel milk ) starter, Lactobacillus paracasei subsp.tolerans starter, Lactobacillus mucosae starter, Lactobacillus harbinensis starter, Lactobacillus hilgardii Starter, Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issatchenkia orientalis starter, Marcus Krewe It is obtained by fermentation of Kluyveromyces marxianus starter, Pichia membranifaciens starter and Candida ethanolica starter;

[0033] Among them, Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei starter, Lactobacillus paracasei subsp. , Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issa orientalis starter, Kluyveromyces mareks starter, Pichia membranosa starter and Candida ethanol fe...

Embodiment 3

[0035] Example 3, as the preference of Example 1 and Example 2, the multi-bacteria fermented skimmed camel milk is obtained by the following method: first step, the skimmed camel milk is pasteurized and cooled to about 30°C to 40°C for later use; The second step is to add the required amount of Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei starter, Lactobacillus paracasei subsp. Lactobacillus starter, Lactobacillus Harbin starter, Lactobacillus helium starter, Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issa yeast starter, Mark Kluyver Yeast starter, Pichia membranosa starter and Candida ethanol starter are mixed and fermented at 35°C to 40°C for 8 hours to 12 hours to obtain multi-bacteria fermented skimmed camel milk.

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Abstract

The invention relates to the technical field of fermented dairy products, and discloses multi-bacteria fermented skim camel milk for resisting diabetes and a production method of the multi-bacteria fermented skim camel milk. The multi-bacteria fermented skim camel milk is prepared from a lactobacillus helveticus leavening agent, a lactobacillus plantarum leavening agent, a lactobacillus paracasei leavening agent, a lactobacillus paracasei hard subspecies leavening agent, a lactobacillus mucosae leavening agent, a Harbin lactobacillus leavening agent, a lactobacillus hilgardii leavening agent, a lactobacillus pentosus leavening agent, a lactobacillus rhamnosus leavening agent, a lactococcus lactis leavening agent, an issatchenkia orientalis leavening agent, a kluyveromyces marxianus leavening agent, a pichia membranefaciens leavening agent and an ethanol candida leavening agent, which are added to the skim camel milk and are fermented. The multi-bacteria fermented skim camel milk is good in taste, the production method is easy to operate and simple in operation method; the obtained multi-bacteria fermented skim camel milk is abundant in nutrient, contains the components such as probiotics, immunomdodulating peptide, anti-oxidative peptide and the like, and has antidiabetic, anti-inflammation and antioxidant effects; and the physique and the overall vitality of people can be enhanced.

Description

technical field [0001] The invention relates to the technical field of fermented milk products, and relates to multi-bacteria fermented defatted camel milk for anti-diabetes and a production method thereof. Background technique [0002] In the United States, more than 26 million people suffer from diabetes, 90% to 95% of whom have type 2 diabetes. Two abnormalities can cause type 2 diabetes: (1) insulin resistance, which causes insulin to suppress liver glucose production and Impairment of glucose uptake by stimulating peripheral tissues; (2) Progressive impairment of insulin secretion. The World Health Organization and the International Diabetes Federation issued a warning to the world. At present, at least 171 million people in the world suffer from diabetes, and the number may double to 366 million by 2030, becoming the country with the largest number of diabetic patients in the world. The huge challenge posed by the epidemic. Under such circumstances in recent years...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 新华·那比
Owner XINJIANG WANGYUAN CAMEL MILK IND
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