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Probiotics fermentation maca composition and preparing method and application thereof

A technology of probiotics and compositions, which is applied in the field of multi-strain intestinal probiotics fermented maca composition and its preparation, can solve the problems of no maca and other problems, reduce the mating latency, improve the anti-fatigue ability, improve the The effect of mouse sexual function

Active Publication Date: 2015-04-22
SANZHU FUER PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The development of Maca products is mainly made by extracting Maca or directly crushing it with other ingredients. There is no product made of Maca and its composition through probiotic fermentation.

Method used

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  • Probiotics fermentation maca composition and preparing method and application thereof
  • Probiotics fermentation maca composition and preparing method and application thereof
  • Probiotics fermentation maca composition and preparing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: Preparation of probiotic fermented maca, medlar and raspberry composition A

[0032] Take 30g of dried maca, crush through a 100-mesh sieve, mix 30g of wolfberry and 30g of raspberry, grind them, pass through a 10-mesh sieve, mix maca powder, wolfberry powder and raspberry powder with 12 times of water and soak for 30 minutes, And extract under high pressure at 115°C for 40 minutes, lower the temperature of the raw material liquid to 85-90°C, adjust the pH to about 5.5 with sodium hydroxide, add 2700 units of high-temperature amylase (according to 30 units of amylase / g of compound powder) When adding, dilute the enzyme with water first, stir the feed liquid evenly, and maintain the temperature at 85-90°C. When the iodine solution of the indicator does not turn blue obviously compared with the unenzymatic hydrolysis, the reaction is terminated, and the enzyme is extinguished at 100°C for 10 minutes, and the enzyme The solution was filtered and centrifuged ...

Embodiment 2

[0033] Embodiment 2: the preparation of probiotic fermented maca, medlar, raspberry composition B

[0034] Take 50g of dried maca, crush through a 100-mesh sieve, mix 40g of wolfberry and 20g of raspberry, grind them, pass through a 10-mesh sieve, mix maca powder, wolfberry powder and raspberry powder with 14 times of water and soak for 30 minutes, And extract under high pressure at 115°C for 40 minutes, lower the temperature of the raw material liquid to 85-90°C, adjust the pH to about 5.5 with sodium hydroxide, add 3850 units of high-temperature amylase (according to 35 units of amylase / g of compound powder) When adding, dilute the enzyme with water first, stir the feed liquid evenly, and maintain the temperature at 85-90°C. When the iodine solution of the indicator does not turn blue obviously compared with the unenzymatic hydrolysis, the reaction is terminated, and the enzyme is extinguished at 100°C for 10 minutes, and the enzyme The solution was filtered and centrifuge...

Embodiment 3

[0035] Embodiment 3: Preparation of probiotic fermented maca, medlar and raspberry composition C

[0036] Take 80g of dry maca, crush through a 100-mesh sieve, mix 50g of wolfberry and 20g of raspberry, grind them, pass through a 10-mesh sieve, mix maca powder, wolfberry powder and raspberry powder with 16 times of water and soak for 30 minutes, And extract under high pressure at 115°C for 40 minutes, lower the temperature of the raw material liquid to 85-90°C, adjust the pH to about 5.5 with sodium hydroxide, add 6000 units of high-temperature amylase (according to 40 units of amylase / g of compound powder) When adding, dilute the enzyme with water first, stir the feed liquid evenly, and maintain the temperature at 85-90°C. When the iodine solution of the indicator does not turn blue obviously compared with the unenzymatic hydrolysis, the reaction is terminated, and the enzyme is extinguished at 100°C for 10 minutes, and the enzyme The solution was filtered and centrifuged w...

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Abstract

The invention discloses a probiotics fermentation maca composition and a preparing method and application of the probiotics fermentation maca composition. The probiotics fermentation maca composition is prepared by conducting smashing, water extraction and enzymolysis on maca, matrimony vine and raspberry and conducting fermentation on multiple strains of intestinal probiotics bifidobacteria and lactobacilli and can be used for preparing food for improving the sexual function and preventing fatigue, health-care products and beverages. It is proved through tests conducted on mice and observation, the probiotics fermentation maca composition can remarkably improve the anti-fatigue capacity of the mice and obviously improve the sexual function of the mice.

Description

technical field [0001] The invention relates to a multi-strain intestinal probiotic fermented maca composition and a preparation method thereof, belonging to the field of functional health drinks. Background technique [0002] Maca (Maca, Lepidium meyenii) is native to the South American Andes at an altitude of 3500-4500 meters, and is a plant of the genus Lepidium in the Cruciferae family. Maca has been eaten in South America for more than 5,800 years. It is traditionally used as food and herbal medicine to improve sexual function, increase fertility, resist fatigue, fight tumors, and treat depression, asthma and women's menopausal syndrome. China has now started planting in Taxkorgan County, Xinjiang and Lijiang, Yunnan. In 2011, the No. 13 announcement of the Ministry of Health approved maca powder as a new resource food. [0003] Maca is rich in nutrients. Dried Maca root contains 10.2% protein, 9-12% reducing sugar, 59% carbohydrate, and the content of minerals potass...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA61K36/815A61K36/31A61K36/73A23L2/52A23V2002/00A23L33/135A61K35/745A61K35/747A23L2/382A61K2300/00A23V2200/31A23V2200/322A23L33/00A23L2/84
Inventor 孙筱林陆继臣褚新红甄宗武吴炳新
Owner SANZHU FUER PHARMA
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