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Dendrobium officinale fermented product and preparation method thereof

A technology of Dendrobium candidum and fermented products, which is applied in the field of fermented products, can solve the problems of limited health care functions, single ingredients, effective utilization of Dendrobium candidum, shorten fermentation time, enhance health care functions, flavor, immune regulation and anti-oxidation, etc. Effect of function improvement

Active Publication Date: 2015-05-06
浙江大医德美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a fermented product of Dendrobium candidum and a preparation method thereof, which are used to solve technical defects in the prior art such as single ingredients of Dendrobium candidum products, limited taste, flavor, and health care functions, and inability to effectively utilize Dendrobium candidum

Method used

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  • Dendrobium officinale fermented product and preparation method thereof
  • Dendrobium officinale fermented product and preparation method thereof
  • Dendrobium officinale fermented product and preparation method thereof

Examples

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Effect test

Embodiment 1

[0050] 1. First fermentation

[0051] Dendrobium officinale with a moisture content of about 13% is crushed to 60 mesh, and water is added according to the weight ratio of 1:50 (that is, the ratio of material to liquid is 1:50), and extracted at a temperature of about 105°C for about 5 minutes to obtain pH An extract with a value of about 5.5;

[0052] Add sucrose, black-bone peptide and calcium carbonate to the above extract, so that the mass content of sucrose in the extract is about 7%, the mass content of black-bone peptide in the extract is about 0.6%, and the mass content of calcium carbonate in the extract The content is about 0.2%. After stirring and mixing, add Leuconostoc enterococci into the extract according to the inoculation amount of about 0.1% for the first fermentation. The temperature of the first fermentation is controlled at about 24°C, and the stirring speed is 110r / About min, when the pH value of the fermented liquid decreases by more than 0.5, and the ...

Embodiment 2

[0068] 1. First fermentation

[0069] Crush Dendrobium officinale with a moisture content of about 10% to 40 mesh, add water according to the weight ratio of 1:40 (that is, the ratio of solid to liquid is 1:40), and extract at a temperature of about 120°C for about 30 minutes to obtain pH An extract with a value of about 5;

[0070]Add glucose, black-bone peptide and manganese sulfate to the above-mentioned extract, so that the mass content of glucose in the extract is about 10%, the mass content of black-bone peptide in the extract is about 0.8%, and the mass content of manganese sulfate in the extract The content is about 0.3%. After stirring and mixing, add Leuconostoc enterococci into the extract according to the inoculation amount of about 0.15% for the first fermentation. The temperature of the first fermentation is controlled at about 28°C, and the stirring speed is 80r / About min, when the pH value of fermented liquid reduces more than 0.5, and the reducing sugar cont...

Embodiment 3

[0081] 1. First fermentation

[0082] Crush Dendrobium officinale with a moisture content of about 15% to 80 mesh, add water according to the weight ratio of 1:60 (that is, the ratio of solid to liquid is 1:60), and extract at a temperature of about 90°C for about 15 minutes to obtain pH An extract with a value of about 6;

[0083] Add lactose, black chicken peptide, dipotassium hydrogen phosphate and Tween 80 to the above extract, so that the mass content of lactose in the soaking solution is about 5%, the mass content of black chicken peptide in the soaking solution is about 0.3%, and the hydrogen phosphate The mass content of dipotassium in the soaking solution is about 0.15%, and the mass content of Tween 80 in the soaking solution is about 0.05%. Condococcus carries out the first fermentation, and the temperature of the first fermentation is controlled to be about 22°C, and the stirring speed is about 120r / min. When the pH value of the fermentation broth decreases by mor...

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Abstract

The invention provides a dendrobium officinale fermented product and a preparation method thereof. The method comprises the following steps: (1) crushing dendrobium officinale, adding water and extracting to prepare an extract liquid; (2) adding culture medium components to the extract liquid, inoculating leuconostoc mesenteroides and carrying out first fermentation to prepare a first fermentation liquor; (3) adding pectinase to a fruit and vegetable liquid with the pH value being 4.5-6, and carrying out enzymolysis treatment to prepare an enzymatic fruit and vegetable liquid; (4) adding the culture medium components to the enzymatic fruit and vegetable liquid, inoculating compound lactobacillus and carrying out second fermentation to prepare a second fermentation liquor; (5) adding the culture medium components to the second fermentation liquor, inoculating composite saccharomycetes and carrying out third fermentation to prepare a third fermentation liquor; and (6) mixing the first fermentation liquor with the third fermentation liquor, centrifuging, homogenizing and sterilizing centrifugal supernate to prepare the dendrobium officinale fermented product. The dendrobium officinale fermented product prepared by adopting the method is good in taste and unique in flavor, has good functions of immunoregulation and antioxidation, and is suitable for being taken by wide people.

Description

technical field [0001] The invention relates to a fermented product, in particular to a fermented dendrobium officinale product and a preparation method thereof. Background technique [0002] Dendrobium candidum, also known as black knot grass, Yunnan candidum, belongs to the order of micro sub order, orchidaceae perennial epiphytic herb, mainly distributed in my country's Anhui, Zhejiang, Fujian and other places. Dendrobium candidum has the functions of promoting body fluid and lowering blood sugar, which can promote gland secretion and visceral movement, and reduce the blood sugar level of diabetes induced by streptozotocin; in addition, Dendrobium candidum can also enhance the body's immunity and promote the phagocytosis of macrophages in tumor-bearing animals function, enhance the proliferation and differentiation of T lymphocytes and the activity of NK cells, and have a certain effect on improving non-specific cellular immunity, specific cellular immunity and humoral im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L2/382
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 浙江大医德美生物科技有限公司
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