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A kind of wolfberry fermented product and preparation method thereof

A technology of fermented products and Lycium barbarum, applied to bacteria used in food preparation, preparation of alcoholic beverages, food ingredients, etc., can solve the problems of limited health care functions, poor palatability, single ingredients, etc., to increase health care functions, eat convenience, good taste effect

Active Publication Date: 2017-02-22
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a wolfberry fermented product and a preparation method thereof, which are used to solve the technical defects of the prior art such as single ingredients, poor palatability, and limited health care functions of wolfberry products

Method used

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  • A kind of wolfberry fermented product and preparation method thereof
  • A kind of wolfberry fermented product and preparation method thereof
  • A kind of wolfberry fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. First fermentation

[0051] Soak dried wolfberry with a water content of 12% in water according to the weight ratio of 1:1 (that is, the ratio of solid to liquid is 1:1), crush and beat to 60 mesh, and prepare a slurry with a pH value of about 4.7;

[0052] Add glucose, black-bone peptide and sodium chloride to the above slurry, so that the mass content of glucose in the slurry is about 8%, the mass content of black-bone peptide in the slurry is about 0.5%, and the mass content of sodium chloride in the slurry is about 8%. 0.18%, after stirring and mixing, insert Leuconostoc enterococci into the slurry according to the inoculum amount of about 0.1% to carry out the first fermentation, control the temperature of the first fermentation to be about 25°C, and the stirring speed to be about 100r / min, When the pH value of the fermented liquid is lowered by more than 0.5, and the reducing sugar content of the fermented liquid is lower than 1.5%, the first fermentation is en...

Embodiment 2

[0068] 1. First fermentation

[0069] Lycium barbarum with a water content of 10% is soaked in water according to the weight ratio of 1:0.5 (that is, the ratio of solid to liquid is 1:0.5), crushed and beaten to 60 mesh, and a slurry with a pH value of about 4.5 is obtained;

[0070] Add lactose, black-bone peptide and magnesium sulfate to the above slurry, so that the mass content of lactose in the slurry is about 5%, the mass content of black-bone peptide in the slurry is about 0.4%, and the mass content of magnesium sulfate in the slurry is about 0.12% %, after stirring and mixing, according to the inoculum amount of about 0.15%, insert Leuconostoc enterococci into the slurry for the first fermentation, control the temperature of the first fermentation to be about 22°C, and the stirring speed to be about 80r / min. The pH value of liquid reduces more than 0.5, and when the reducing sugar content of fermented liquid is lower than 1.5%, finish the first fermentation, make the f...

Embodiment 3

[0081] 1. First fermentation

[0082] Lycium barbarum with a water content of 15% is soaked in water according to the weight ratio of 1:1.5 (that is, the ratio of solid to liquid is 1:1.5), crushed and beaten to 80 mesh, and a slurry with a pH value of about 5 is obtained;

[0083] Add sucrose, black-bone peptide, dipotassium hydrogen phosphate and Tween 40 to the above-mentioned slurry, so that the mass content of sucrose in the slurry is about 10%, the mass content of black-bone peptide in the slurry is about 0.3%, and potassium dihydrogen phosphate is The mass content in the slurry is about 0.25%, and the mass content of Tween 40 in the slurry is about 0.05%. After stirring and mixing, add Leuconostoc enterica enterica into the slurry according to the inoculation amount of about 0.2% for the first fermentation , the temperature of the first fermentation is controlled to be about 25°C, the stirring speed is about 120r / min, when the pH value of the fermentation broth is reduc...

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Abstract

The invention provides a wolfberry fermented product and a preparation method thereof. The method comprises the following steps: 1) immersing wolfberry in water, crushing and beating, and obtaining a slurry; 2) adding culture medium components to the slurry, inserting Leuconostoc enterococci for first fermentation, and obtaining a first fermentation liquid; 3) Add pectinase to the fruit and vegetable liquid with a pH value of 4.5 to 6 for enzymolysis treatment to obtain an enzymatic fruit and vegetable liquid; 4) After adding medium components to the enzymatic fruit and vegetable liquid, insert compound lactic acid bacteria for the second Fermentation to obtain a second fermented liquid; 5) After adding medium components to the second fermented liquid, insert compound yeast for the third fermentation to obtain a third fermented liquid; 6) combine the first fermented liquid and the third fermented liquid The fermented liquid is mixed and then centrifuged, and the centrifuged supernatant is homogenized and sterilized to obtain a wolfberry fermented product. The fermented product has good taste and unique flavor, has good immune regulation and anti-oxidation functions, and is suitable for a wide range of people.

Description

technical field [0001] The invention relates to a fermented product, in particular to a wolfberry fermented product and a preparation method thereof. Background technique [0002] Lycium barbarum is a shrub, the fruit is red ellipsoid, juicy, mostly grows in alkaline soil and sandy loam, and is most suitable for cultivation on deep and fertile loam. Lycium barbarum has a variety of health functions, can enhance human immunity, and prevent aging and anti-aging. The general way of eating is to eat it directly. [0003] Lycium barbarum is rich in active ingredients such as betaine, atropine, and hyoscyamine, but the above-mentioned common eating methods cannot effectively release the nutrients in wolfberry. The patent with the notification number CN103960726A discloses a processing method of wolfberry fruit juice. It is beaten and pressed to directly make wolfberry juice, but the nutritional content is too single for the human body, and the sugar content of raw wolfberry juice...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02A23L33/00
CPCA23L2/382A23V2002/00A23V2400/137A23V2400/121A23V2400/147A23V2400/161A23V2400/165A23V2400/125A23V2400/413A23V2400/427A23V2400/175A23V2400/113A23V2400/169A23V2400/249A23V2200/324A23V2200/30
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD