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Plateau plant solid ferment food

A plateau plant and solid technology, applied in the direction of yeast-containing food ingredients, food ingredients containing natural extracts, food ingredients, etc., can solve the problem that the fermentation conditions cannot be well controlled, affect the development and utilization of enzyme products, and are susceptible to miscellaneous bacteria to improve the level of human enzymes, increase human immunity, and remove garbage and free radicals in the body

Active Publication Date: 2016-05-25
QINGHAI HUANIU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional natural fermentation, due to the influence of microorganisms in the environment, fermentation system and seasons, is easily polluted by bacteria, the fermentation conditions cannot be well controlled, the fermentation products are not clear, the quality is unstable, and different batches of products There may be differences in quality between them, which may affect the development and utilization of enzyme products

Method used

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Examples

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Effect test

preparation example Construction

[0094] The invention provides a preparation method of plateau plant solid enzyme food, comprising the following steps:

[0095] 1) Mix wolfberry, seabuckthorn and white thorn fruit with water and beat to obtain wolfberry pulp, sea buckthorn pulp and white thorn fruit pulp; mix rhodiola rosea, maca and snow chrysanthemum with water and perform ultrasonic extraction to obtain rhododendron Tian Extract, Maca Extract and Snow Chrysanthemum Extract;

[0096] 2) Mix wolfberry pulp, seabuckthorn pulp, Nitraria pulp, Rhodiola rosea extract, maca extract, snow chrysanthemum extract, konjac powder, Jerusalem artichoke powder and carbon source auxiliary materials, and then sterilize to obtain the sterilized material , the carbon source auxiliary material is at least one of lactose, sucrose and glucose;

[0097] 3) Add Type A strains and Type B strains to the sterilized materials for the first stage of fermentation. The conditions for the first stage of fermentation are: the first fermen...

Embodiment 1

[0104] Dried goji berries, dried white thorn fruits, and dried seabuckthorn fruits are first cleaned with air bubbles, then sterilized with ozone, then cleaned with spray equipment, and drained for later use. Rhodiola rosea, maca, snow chrysanthemum, sterilized by microwave for later use.

[0105] 1. Preparation of strains

[0106] The preparation process of the fermented bacteria liquid is as follows: after the strains are respectively activated, they are cultivated by shaking flask seeds, the primary seed tank is enlarged, the secondary seed tank is enlarged again, and the fermenter is inoculated.

[0107] The culture medium and culture conditions of the shake flask are respectively: the type A strain is YPD medium, and the culture conditions are 28°C, 200rmp / min, 60% liquid volume, and 18 hours. Class B strains are acetic acid bacteria culture medium, and the culture conditions are 30°C, 200rmp / min, 60% liquid volume, and 16 hours. Class C strains are MRS medium, and the ...

Embodiment 2

[0137] Dried wolfberry fruit, dried whitethorn fruit, and dried seabuckthorn fruit are first cleaned with air bubbles, then sterilized by ozone, then cleaned with spray equipment, and drained for later use. Rhodiola rosea, maca, and snow chrysanthemum are sterilized by ultrasonic waves for later use. Raw materials are processed according to the material-water ratio and treatment methods given in Table 8, and the proportioning is carried out according to the raw materials given in Table 9.

[0138] Table 8 raw material processing method

[0139]

[0140] Table 9 raw material ratio and composition

[0141]

[0142] 2. Prepare the fermentation broth according to the same method as in Example 1. The bacterial strain used for fermentation is: the effective number of viable bacteria of Kluyveromyces lactis in each milliliter of Class A bacteria fluid is 7.0×10 8 cfu, the effective viable count of Candida utilis is 3.0×10 8 cfu, inoculum size 7%; the number of effective viab...

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Abstract

The invention provides a plateau plant solid ferment food. The preparation process of the plateau plant solid ferment food consists of: firstly subjecting Chinese wolfberry fruit pulp, sea buckthorn fruit pulp, Nitraria fruit pulp, a Coreopsis tinctoria extracted liquid, a rhodiola root extracted liquid and a Maca extracted liquid to submerged fermentation to obtain a fermented supernatant, then mixing the fermented supernatant with soybean whey protein powder, and performing drying to obtain solid ferment. The solid ferment provided by the invention takes the plateau plants with very strong adverse resistance ability in the aspect of pharmacology as the raw materials, and employs a compound ratio, has comprehensive and mutually complementary nutrition, and reach collaborative efficacy. Through specific technological treatment on the plateau plants and phased fermentation effect of a variety of probiotics, the nutritional value and health care functions of the raw materials themselves are greatly enhanced, and the plateau plant solid ferment product with the advantages of rich nutrition, high content of active ingredients, good flavor and excellent taste can be obtained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a plateau plant solid enzyme food. Background technique [0002] Plants on the Qinghai-Tibet Plateau grow in the plateau area above 3800m. The plateau area has complex geographical features, high cold and hypoxia, strong ultraviolet radiation, and harsh climate. In order to resist the stimulation of the external environment, the plants synthesize a large amount of anti-stress as a protective stress response. The bioactive substances form a perfect self-protection system. The thin air and long sunshine hours on the Qinghai-Tibet Plateau are favorable for plants to carry out photosynthesis, synthesize and accumulate a large amount of nutrients. Large temperature difference between day and night, high daytime temperature is conducive to the synthesis of active substances, low nighttime temperature, weak plant respiration, and less energy consumption. The result of the comprehensive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/17A23L19/00
CPCA23V2002/00A23V2400/137A23V2400/113A23V2400/173A23V2400/175A23V2400/169A23V2400/231A23V2400/249A23V2400/321A23V2200/30A23V2200/302A23V2200/32A23V2200/324A23V2250/21A23V2250/5488A23V2250/76
Inventor 华子昂竹添刘松洁李丹宇杜力安
Owner QINGHAI HUANIU BIOTECH CO LTD
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