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Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar

A technology of fermenting camel milk and lowering blood sugar, applied in the biological field, can solve the problems of no treatment for diabetes, only promotion of hypoglycemic effect, and failure to improve other functions of the body

Active Publication Date: 2015-11-18
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these oral hypoglycemic western medicines have developed rapidly in recent years, they basically only play a single role in promoting hypoglycemia, cannot improve other functions of the body, and basically have no therapeutic effect on complications of diabetes, and these drugs There are different degrees of side effects, even if insulin injection is used directly, it can cause side effects such as muscle atrophy at the injection site and blurred vision, which limits the clinical application of drugs and insulin therapy to a large extent

Method used

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  • Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar
  • Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar
  • Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar

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Experimental program
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Effect test

Embodiment 1

[0156] 1000kg of fresh pure camel milk is standardized, preheated to 60°C, add 30kg of honey and 40kg of fructo-oligosaccharides, homogenize at 65°C, 20Mpa for 2min, after heat treatment at 65°C / 30min, cool to 42°C, press 3% (w / w) inoculation amount is inoculated starter, starter is made up of Lactobacillus plantarum grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07, and its ratio is 1:1:1: 1 (v / v), fermented at 42°C to curdled milk, and then refrigerated at 4°C for 24 hours to make fermented camel milk.

Embodiment 2

[0158] 1000kg of fresh pure camel milk is standardized, preheated to 55°C, add 40kg of honey and 30kg of fructo-oligosaccharide, homogenize at 65°C, 20Mpa for 2min, after heat treatment at 65°C / 30min, cool to 40°C, press 4% (w / w) inoculation amount is inoculated starter, starter is made up of Lactobacillus plantarum grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07, and its ratio is 1:1:1: 1 (v / v), fermented at 40°C to curdled milk, and then refrigerated at 4°C for 24 hours to make fermented camel milk.

Embodiment 3

[0160] 1000kg of fresh pure camel milk is standardized, preheated to 60°C, add 50kg of honey and 20kg of fructo-oligosaccharide, homogenize at 65°C, 20Mpa for 2min, after heat treatment at 65°C / 30min, cool to 37°C, press 6% (w / w) inoculation amount inoculates starter, and starter is made up of Lactobacillus plantarum grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07, and its ratio is 1:1:1: 1 (v / v), fermented at 37°C to curdled milk, and then refrigerated at 4°C for 24 hours to make fermented camel milk.

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Abstract

The present invention relates to a preparation method of a high-quality fermented camel milk with function of auxiliarily lowering blood sugar. The method uses a combination of Lactobacillus plantarum Gr x 16 and other strains as leavening agents to prepare a fermented camel milk with function of auxiliarily lowering blood sugar. Especially the Lactobacillus plantarum Gr x 16, Lactobacillus casei gr x 12, Lactobacillus delbrueckii subsp. bulgaricus gr x 33 and Lactobacillus fermentum gr x 07 are mixed at a ratio of 1 : 1 : 1: 1 (v / v) into leavening agents. The fermentation prepared fermented camel milk is not only good in taste, is relative weak in post-acidification, at the same time has a blood sugar lowering effect on diabetic rats, and also can improve blood lipid levels and increase antioxidant capacity of diabetic rats.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for preparing high-quality fermented camel milk. Background technique [0002] Diabetes mellitus is a disease caused by the interaction of heredity, life, environment and other factors with absolute or relative insufficiency of insulin secretion. Diet, polyuria, and weight loss. At the same time, diabetes can also induce various complications. According to statistics, the global incidence of diabetes is soaring. It is estimated that the number of patients worldwide will increase to 366 million by 2030. Diabetes has been listed as the third largest chronic non-communicable disease in the world. [0003] Currently, the treatment methods for diabetes mainly include surgery, drugs and non-drug treatments. Diabetes drug therapy is divided into two categories, namely insulin therapy and oral hypoglycemic drug therapy. Oral hypoglycemic western medicines include biguanides, sulf...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 顾瑞霞石雪晨印伯星孟茜陈霞黄玉军瞿恒贤蒋欣荣瓦云超陈大卫
Owner YANGZHOU UNIV
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