Method for producing probiotic functional food through buckwheat fermentation

A technology of fermented food and probiotics, applied in food science and other directions, can solve the problem of few types of products beneficial to diabetics, and achieve the effect of significantly lowering blood sugar, blood lipid and blood pressure, low cost and easy production.

Inactive Publication Date: 2016-09-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF4 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are extremely rich probiotic functional products on t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing probiotic functional food through buckwheat fermentation
  • Method for producing probiotic functional food through buckwheat fermentation
  • Method for producing probiotic functional food through buckwheat fermentation

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0052] Embodiment 1. Probiotic liquid fermented beverage technology-determination of buckwheat and grain ratio

[0053] (1) After the buckwheat is hulled, the buckwheat and grains are washed, and the powder is passed through a 100-mesh sieve;

[0054] (2) Preparation of activation medium: add 5g of buckwheat flour per 100ml of water (the type of buckwheat flour in the activation medium is the same as the type of buckwheat flour in the fermentation medium); sterilize the activation medium under the conditions of 121°C, 20min ;

[0055] (3) Preparation of fermentation medium: add 5g sweet buckwheat flour / tartary buckwheat flour, 0-5g soybean flour / oat flour / wheat flour / corn flour / black bean flour per 100ml of water, sterilize at 121°C for 20min;

[0056] (4) Activation of strains, Lactobacillus plantarum and Bifidobacterium animalis glycerol tubes were respectively inoculated into the activation medium at 1% for activation, pH 7.2-7.4, and the control temperature was 37°C; afte...

Example Embodiment

[0090] Example 2: Probiotic liquid fermented beverage technology-determination of probiotic inoculum amount

[0091]Other conditions are the same as in Example 1, according to the ratio of sweet buckwheat flour: soybean flour is 5g: 2g configuration fermentation medium, Lactobacillus plantarum is inoculated according to the following amount of 1 × 10 6 , 5×10 6 , 1×10 7 , 5×10 7 CFU / mL were respectively inoculated into the fermentation medium, simultaneously inoculated with Bifidobacterium animalis, and the inoculation ratio of Lactobacillus plantarum and Bifidobacterium animalis was 1:1, and the fermentation was carried out. After the fermentation was completed, the viable probiotic bacteria in the fermentation broth were determined number.

[0092] The results are shown in Table 11: the optimal inoculum amounts of Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 are both 5×10 7 CFU / mL. The total number of viable bacteria measured was 3.5 × 10 9 CFU / mL, of w...

Example Embodiment

[0100] Example 3: Probiotic liquid fermented beverage technology-determination of culture time

[0101] (1) Under the condition that the inoculation amount has been optimized, the liquid fermentation medium is selected to add 5g of sweet buckwheat flour and 2g of soybean flour per 100ml of water.

[0102] Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 glycerol tubes were inoculated into sweet buckwheat activation medium at 1% for primary activation, both were activated for 20 hours, and then transferred to secondary activation culture at 10% (v / v) inoculum In the base, the secondary activation is 24h. The liquid fermentation medium was simultaneously inoculated with Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 seed liquor for mixed bacterial fermentation.

[0103] Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 were inserted into the liquid fermentation medium of sweet buckwheat, both of which were 5×10 7 CFU / mL; pH 7.2-7.4, culture...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Viable countaaaaaaaaaa
Login to view more

Abstract

The invention belongs to the field of functional foods, in particular relates to a method for producing a probiotic functional beverage and probiotic functional food through buckwheat fermentation and discloses a method for preparing a probiotic liquid state fermentation beverage by using a lot of probiotic mixed strains liquid state fermentation buckwheat and a method for preparing probiotic food by using a lot of probiotic mixed strains solid state fermentation buckwheat. The preparation process is simple; through lactobacillus fementation or non-fermentation, buckwheat, as cereal foods, has antioxidant, antihypertensive and hypoglycemic effects and preventive effects on cardiovascular and cerebrovascular diseases to some extent, and can coordinate intestinal tracts at the same time, thus the probiotic fermentation beverage and the solid state fermentation food can satisfy the needs of different consumer groups.

Description

Technical field: [0001] The invention relates to the field of functional food, and relates to a method for producing functional food by fermenting buckwheat with probiotics. Background technique: [0002] Diabetes is a very common endocrine and metabolic disease with high incidence in recent years. At present, the number of diabetics in my country ranks first in the world, with nearly 100 million people diagnosed with diabetes. Diabetes seriously affects patients' daily life, long-term health, and reduces the quality of life. At present, although probiotic functional products on the market are extremely rich, there are very few types of products that are beneficial to diabetics. This patent aims to produce functional beverages and foods that are beneficial to people with diabetes, and to provide research ideas for related products. [0003] Probiotics are a general term for active beneficial microorganisms that can enter the digestive tract in the form of living bacteria ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L2/84A23L33/00A23L11/50A23L11/65
CPCA23L2/38A23L2/84
Inventor 王海宽路福平彭晨苗王伟
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap