Making method of asparagus officinalis linn fermented beverage with nutritive and health-care effects

Abstract

The invention discloses a making method of an asparagus officinalis linn fermented beverage with nutritive and health-care effects, and belongs to the field of processing of fermentation type functional beverages. Lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 are obtained from healthy asparagus officinalis linn through separation, and are preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms, the preservation number of the lactobacillus paracasei CICC6270 is CGMCC NO.12211, and the preservation number of the lactobacillus paracasei CICC6271 is CGMCC NO.12212. Whole bamboo shoots of the asparagus officinalis linn are used as raw materials, and the two kinds of lactic acid bacteria are used for fermentation, so that the dissolution rate of active components of the asparagus officinalis linn, such as saponin, flavone and polysaccharide, is notably increased, and the novel asparagus officinalis linn fermented beverage is obtained. Compared with freshly-extracted asparagus officinalis linn juice, the novel asparagus officinalis linn fermented beverage made by the making method disclosed by the invention has the advantages that the dissolution rate of the saponin of the asparagus officinalis linn is increased to 8.4 times of the original dissolution rate of the saponin, the dissolution rate of the flavone is increased to 2.5 times of the original dissolution rate of the flavone, and the dissolution rate of the polysaccharide is increased to the original dissolution rate of the polysaccharide. The asparagus officinalis linn fermented beverage made by the technology disclosed by the invention has the health-care effects of reducing blood lipid, reducing blood pressure, enhancing immunity and the like.

Description

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AI Technical Summary

Benefits of technology

This patented technology allows creation of an edible fava bean-based food that contains specific types of beneficial substance(s) like vitamin B12 or quercetin. These benefits include increased absorption rates through gut mucosa cells without losing their essential amino acids due to digestion processes during production, enhanced bioavailability (the ability to release certain compounds), reduced water solubility, better stability over time, and less harmful side products produced when they were consumed after being cooked on boiling stoves.

Problems solved by technology

This patented technical problem addressed in this patent describes how shikimic (Amazon) plants contain various beneficial compounds like carbohydrate, mineral oil, nitrogen, calcium, iron, copper, glycine, glucosaminoligosulfate, selenoprotein, thymulose, riboflavin, polyphenols, protease, lycopene, citric acid, quaternary sodiumside, chlorophyllotriches, ellagitannins, squalens, triterpenoids, actives including antioxidant, growth factors for promoting longevity, reducing inflammations, improving brain function, prevention against cancer, increasing resistance to diseases caused by oxidians, and extending lifespan during pregnancy without damaging these valuable biomolecules found naturally within the plant itself.

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