Preparation method of sport nutrient supplement agent by fermenting angelica keiskei through lactic acid bacteria
A technology of lactic acid bacteria fermentation and sports nutrition, applied in the direction of lactobacillus, food preparation, bacteria used in food preparation, etc., to achieve the effect of increasing added value
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[0027] The present invention will be described in further detail below in conjunction with the examples, the purpose is only to better understand the contents of the present invention. Therefore, the examples given do not limit the protection scope of the present invention.
[0028] The preparation method of the lactic acid bacteria fermented Ashitaba sports nutrition supplement given in this example is carried out according to the following steps:
[0029] (1) Weigh 1000 grams of fresh Ashitaba aerial parts (including stems and leaves), wash with water;
[0030] (2) Fully beat the ashitaba with a beater and put it into the fermentation tank;
[0031] (3) Add 1200 grams of pure water, add starter to 5% of the fermentation broth, seal, control the fermentation temperature to 27°C, the fermentation cycle is 72 hours, and the pH at the end of fermentation is 3.5;
[0032] (4) After termination of fermentation, about 2000 grams of fermented liquid was obtained by suction filtrat...
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