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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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are extremely rich probiotic functional products on the market, there are very few types of products that are beneficial to diabetics

Method used

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  • 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

Embodiment 1

[0052] Embodiment 1, probiotic liquid fermented beverage technology-determination of buckwheat and grain proportioning

[0053] (1) After the buckwheat is husked, the buckwheat and the grain are cleaned, and the powder is ground through a 100-mesh sieve;

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

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

[0056] (4) Strain activation, Lactobacillus plantarum and Bifidobacterium animalis glycerol tubes were respectively inoculated in the activation medium at 1% for activation, pH7.2-7.4, and the control temperature wa...

Embodiment 2

[0090] Embodiment 2: Determination of probiotic liquid fermented beverage technology-probiotic inoculum

[0091]Other conditions are the same as in Example 1, by sweet buckwheat flour: the ratio of soybean flour is 5g:2g configuration fermentation medium, plantaractobacillus is inoculated by the following 1 * 10 6 , 5×10 6 , 1×10 7 , 5×10 7 CFU / mL were respectively inoculated in the fermentation medium, and Bifidobacterium animalis were inoculated at the same time. The inoculation ratio of Lactobacillus plantarum and Bifidobacterium animalis was 1:1, and the fermentation was carried out. After the fermentation was completed, the live probiotic bacteria in the fermentation broth were measured number.

[0092] The results are shown in Table 11: the optimal inoculation amount of Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 was 5×10 7 CFU / mL. The total number of live bacteria measured was 3.5×10 9 CFU / mL, of which the viable count of Lactobacillus plantarum T...

Embodiment 3

[0100] Embodiment 3: Determination of probiotic liquid fermented beverage technology-cultivation time

[0101] (1) Under the condition that the inoculum size has been optimized, 5 g of sweet buckwheat flour and 2 g of soybean flour are added to the liquid fermentation medium per 100 ml of water.

[0102] Glycerol tubes of Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 were inoculated at 1% in sweet buckwheat activation medium for primary activation, both activated for 20 hours, and then transferred to secondary activation culture at an inoculation amount of 10% (v / v) Base, secondary activation 24h. In the liquid fermentation medium, Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 seed liquid were inoculated and fermented simultaneously.

[0103] Into the sweet buckwheat liquid fermentation medium, Lactobacillus plantarum TK9 and Bifidobacterium animalis 937 are 5×10 7 CFU / mL; pH 7.2-7.4, culture temperature 37°C, mixed bacteria fermentation for 4, ...

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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

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Application Information

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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
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