Method for preparing fruit/vegetable or cereal or medicine-food homologous ferment health-care foods by using probiotics fermentation

A technology of homology of medicine and food, fermentation substrate, applied in the field of food or health care products, can solve the problems of poor product stability, long fermentation cycle, high product price, etc.

Active Publication Date: 2016-12-07
SHANGHAI INST OF BIOLOGICAL SCI CHINESE ACAD OF SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, traditional enzyme products adopt natural fermentation method, and the fermentation period is long, usually about one year or even longer
At the same time, the natural fermentation method is not convenient for the control of the processing technology, and the product stability is relatively poor
Therefore, the efficiency is low and the product is expensive

Method used

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  • Method for preparing fruit/vegetable or cereal or medicine-food homologous ferment health-care foods by using probiotics fermentation
  • Method for preparing fruit/vegetable or cereal or medicine-food homologous ferment health-care foods by using probiotics fermentation
  • Method for preparing fruit/vegetable or cereal or medicine-food homologous ferment health-care foods by using probiotics fermentation

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Experimental program
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Effect test

preparation example Construction

[0073] The method for preparing fruit and vegetable or grain or medicinal and edible homologous enzyme fermentation stock solution of the present invention comprises: using fruit, vegetable or grain or medicinal and edible homologous food material extract as fermentation substrate, using Lactobacillus bulgaricus, Streptococcus thermophilus, acidophilus Bacillus and Bifidobacterium adolescentis are fermented as fermentation strains to obtain fruit and vegetable or grain or medicinal and edible homologous food material enzyme fermentation stock solution. In the past technology, the production of enzymes is mainly based on natural fermentation, which takes a long time and the quality of the fermentation product is difficult to control. Therefore, the present inventor has investigated various kinds of beneficial bacteria, and finally screened Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium adolescentis, and utilized these four kin...

Embodiment 1

[0135] Embodiment 1, the preparation of fermentation substrate and bacterial strain

[0136] The preparation process of longan enzyme fermentation stock solution is as follows: figure 1 shown.

[0137] 1. Preparation of longan water-soluble extract

[0138] Cut the dried longan fruit into pieces and weigh them, add water according to the material-to-water ratio of 1:10 (mass ratio), soak at 90°C for 30 minutes, beat with a high-speed tissue masher, and mix cellulase and pectinase at a ratio of 1:1. Proportion (enzyme activity ratio) was added for enzymolysis, the total amount of the two enzymes added was 0.2% (mass ratio), the enzymolysis temperature was 55°C, and the enzymolysis time was 120min. Filter through a 200-mesh sieve, and take the filtrate to obtain the longan water-soluble extract.

[0139] 2. Sterilization

[0140] The longan water-soluble extract was sterilized at 95°C for 15 minutes and used as the fermentation substrate.

[0141] 3. Fermentation strains

...

Embodiment 2

[0145] Embodiment 2, standard curve

[0146] 1. Standard curve for exopolysaccharide determination

[0147] The polysaccharide content was determined by the phenol-sulfuric acid method. The standard curve was prepared as before, and the data are shown in Table 1.

[0148] Table 1. Glucose standard curve making data

[0149]

[0150] The glucose standard curve obtained is as image 3 . The relationship between absorbance value (A490nm) and glucose concentration (×Csug, 100μg / mL) is: y=0.0088x+0.097, correlation coefficient R 2 =0.9958; indicating that the glucose solution has a good linear relationship at 5-50 μg / mL.

[0151] 2. Determination of residual sugar standard curve

[0152] Make a DNS standard curve, and make the data as shown in Table 2.

[0153] Table 2, glucose standard solution preparation

[0154]

[0155] Measure the absorbance value of the glucose standard solution of different concentrations, take the glucose content X as the abscissa, and take t...

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Abstract

The invention relates to a method for preparing fruit/vegetable or cereal or medicine-food homologous ferment health-care foods by using probiotics fermentation. According to the method, inventors disclose strains, which are applicable to the production of ferments by taking fruits/vegetables or cereals or medicine-food homologous food materials as fermentation raw materials, and optimize a fermentation process, ferment fermented stock solutions of the fruits/vegetables or cereals or medicine-food homologous food materials or the like are obtained, and various ferment products are obtained through subsequent processing. Obtained ferments are rich in functional components, i.e., exopolysaccharides, mannitol and SOD accumulated during fermentation, thereby being ideal health-care foods.

Description

technical field [0001] The invention relates to the field of food or health products, more specifically, the invention relates to a method for preparing fruits and vegetables or grains or health food with medicinal and edible homologous enzymes by fermenting probiotics. Background technique [0002] Enzyme health food is based on natural edible raw materials such as fresh fruits and vegetables, and uses the fermentation of microorganisms to produce and accumulate a large amount of metabolites required, and finally obtain edible products with special nutritional and health functions. [0003] Enzyme has been very popular abroad. In Japan and my country's Taiwan area, enzyme food is very popular as a kind of functional food. According to incomplete statistics, in Japan alone, there are hundreds of existing brands, which are consumed by more than 20 million people every year, and the market response is very good. Taiwan's enzyme health food has a production history of more th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/09
Inventor 王慧储瑞蔼葛瑞宏李井泉
Owner SHANGHAI INST OF BIOLOGICAL SCI CHINESE ACAD OF SCI
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