Active agent strain with strong fermentation capacity and health food

A technology of health food and fermentation ability, which is applied in the field of vigor strains and health food, can solve the problem of single efficacy of health food, and achieve good therapeutic effect and long shelf life

Inactive Publication Date: 2015-06-03
刘杰龙 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The health food provided by

Method used

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  • Active agent strain with strong fermentation capacity and health food
  • Active agent strain with strong fermentation capacity and health food
  • Active agent strain with strong fermentation capacity and health food

Examples

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preparation example Construction

[0049] In the third aspect, the embodiment of the present invention provides a kind of preparation method of the above-mentioned health food, comprising: 1) according to the weight ratio of each component in the health food, the active element strain, the above-mentioned fermented product, sucrose And the rest of the water is added into the fermenter, mixed uniformly, sealed and fermented at 20-30° C. until the pH of the fermented system is 2.0-2.5, and the fermenting is terminated to obtain the health food.

[0050] Or, 2) According to the weight ratio of each component in the health food, add the active element strain, milk, and the remaining sucrose into the fermenter, mix evenly, and ferment at 20-30°C until the fermentation system becomes solidified Type yogurt, get this health food. Wherein, generally fermenting 8-12 hours under the above-mentioned conditions can obtain the set type yoghurt.

Embodiment 1

[0054] Add 5% Vitality strains, 92% pure milk, and 3% sucrose into a fermenter, mix well, and ferment at 25°C until the fermentation system becomes solidified yogurt, then stop the fermentation to obtain Vitality yogurt. Wherein, the active strains used in this embodiment include 5 parts by weight of yeast, 4 parts by weight of lactic acid bacteria and 4 parts by weight of kefir bacteria.

[0055] The number of probiotics in the vitality yoghurt provided in Example 1 is tested, and the results show that the number of probiotics (including lactic acid bacteria) contained in every milliliter of vitality yoghurt is 1.2 * 10 9 indivual. At the same time, no pathogenic bacteria, such as Salmonella, Shigella, hemolytic streptococcus, and Staphylococcus aureus, were detected in the active yogurt.

Embodiment 2

[0057] Add 7% Vitality strains, 90% pure milk, and 3% sucrose into the fermenter, mix well, and ferment in a closed container at 27°C until the fermentation system becomes solidified yogurt, then stop the fermentation to obtain Vitality yogurt. Wherein, the active strains used in this embodiment include 6 parts by weight of yeast, 3 parts by weight of lactic acid bacteria and 5 parts by weight of kefir bacteria.

[0058] The number of probiotics in the vitality yogurt provided in Example 2 was tested, and the results showed that the number of probiotics (comprising lactic acid bacteria) contained in every milliliter of vitality yogurt was 1.5×10 8 indivual. At the same time, no pathogenic bacteria, such as Salmonella, Shigella, hemolytic streptococcus, and Staphylococcus aureus, were detected in the active yogurt.

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Abstract

The invention discloses an active agent strain with strong fermentation capacity and a health food, belonging to the field of health foods. The active agent strain comprises the following components in parts by weight: 1-10 parts of yeast, 1-10 parts of lactic acid bacteria and 1-5 parts of kefir. The active agent strain disclosed by the invention has relatively-strong fermentation capacity under the compound action of yeast, lactic acid bacteria and kefir and can be used for fermenting various different fermentable organisms. A product obtained by fermenting a fermented substance by using the active agent strain not only is long in shelf life, but also is diversified in effect and has a better curative effect for intestinal tract diseases, diabetes mellitus, skin diseases and other diseases. In addition, the active agent strain has a favorable protecting function for anthocyanin so as to be capable of keeping the original color and luster of fruits and vegetables if being used for fermenting various fruits and vegetables or being used as a preservative for fruit and vegetable juices.

Description

technical field [0001] The invention relates to the field of health food, in particular to a vigor strain with strong fermentation ability and health food. Background technique [0002] Currently common health food, such as various oral liquids, yogurt, etc., have certain health functions, but due to the short shelf life and the low number of probiotics and other factors, this type of health food has poor health functions and cannot play a role. Significantly improve the health of the eater. So it is necessary to provide a health food with excellent health functions. [0003] For example, CN103168979A discloses a health food for lowering blood sugar. Every 100 parts by weight of health food is made of the following raw materials by weight: 40 parts of miracle fruit, 5 parts of black tea leaves, 8 parts of Chinese yam, 2 parts of honey, 3 parts of compound probiotic starter, 0.4 part of carrageenan powder, and konjac gum powder 0.2 parts, 20 parts of xylitol, and the balan...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16A23L1/29A23L1/212A23C9/127C12R1/46C12R1/23C12R1/01A23L19/00A23L33/00
CPCA23C9/127C12N1/16C12N1/20A23V2002/00A23V2400/113A23V2400/231A23V2400/321A23V2400/249A23V2400/51A23V2200/318A23V2200/32A23V2200/328A23V2250/628A23V2250/76
Inventor 刘杰龙瓦丽娅·古巴诺娃
Owner 刘杰龙
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