Novel method for producing probiotic fermented functional sugar-free sugar garlic for diabetes patients

A production method and technology of probiotics, applied in the functions of food ingredients, bacteria used in food preparation, applications, etc., can solve the problems of restricting the edible range and consumption of garlic, difficult to eat in large quantities, affecting communication, etc., and improve human immunity. Strength, not easy to catch cold, fast effect

Inactive Publication Date: 2017-04-19
TIANJIN XINHAI VEGETABLE PROCESSING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because garlic has a pungent and pungent taste, it will produce a strong spicy feeling when eaten, so it is difficult to eat in large quantities
At the same time, after eating, the taste will remain in the mouth, affecting communication
Therefore, the edible range and consumption amount of garlic are limited.

Method used

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  • Novel method for producing probiotic fermented functional sugar-free sugar garlic for diabetes patients

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A production method of novel probiotic fermented functional sugar-free sugar garlic, comprising the following steps:

[0031] Raw material processing: pick the raw garlic, remove the outer skin, wash it with cold boiled water and drain it for later use;

[0032] Preparation of mixed bacteria powder: the mass ratio of Lactobacillus plantarum: Acetobacter is 7:1. The Lactobacillus plantarum is CGMCC NO.9405, and the Gluconacetobacter hansenii is CGMCC NO.1.1811, which are fermented and cultured by a conventional method and freeze-dried to prepare bacterial powder.

[0033] Probiotic fermentation: Weigh 5kg of processed garlic and put it into a container with a cover, add mixed bacteria powder with 0.1% of the mass of garlic, add cold boiled water to submerge the garlic, control the fermentation temperature to 25°C, and ferment for 5 days;

[0034] Pickling: add xylitol and salt for pickling to the container, the mass ratio of garlic: xylitol: salt is 1:0.5:0.002, after f...

Embodiment 2

[0036] A production method of novel probiotic fermented functional sugar-free sugar garlic, comprising the following steps:

[0037] Raw material processing: pick the raw garlic, peel off the outer skin, wash and drain with pure water and set aside;

[0038] Preparation of mixed bacteria powder: the mass ratio of Lactobacillus plantarum: Acetobacter is 6:1. The Lactobacillus plantarum is CGMCC NO.9405, and the Gluconacetobacter hansenii is CGMCC NO.1.1811, which are fermented and cultured by a conventional method and freeze-dried to prepare bacterial powder.

[0039] Probiotic fermentation: Weigh 10kg of processed garlic and put it into a container with a cover, add mixed bacteria powder with 0.05% of the mass of garlic, add pure water to submerge the garlic, control the fermentation temperature to 30°C, and ferment for 3 days;

[0040] Pickling: add xylitol and salt for pickling to the container, the mass ratio of garlic: xylitol: salt is 1:0.41:0.002, after fully dissolving...

Embodiment 3

[0042] A production method of novel probiotic fermented functional sugar-free sugar garlic, comprising the following steps:

[0043] Raw material processing: pick the raw garlic, remove the skin, wash it with sterile water and drain it for later use;

[0044] Preparation of mixed bacteria powder: the mass ratio of Lactobacillus plantarum: Acetobacter is 4:1. The Lactobacillus plantarum is CGMCCNO.9405, which is fermented and cultured by a conventional method and freeze-dried to prepare bacterial powder. Acetobacter is a commercially available active bacterial powder product;

[0045] Probiotic fermentation: Weigh 5 kg of processed garlic and put it into a container with a cover, add 0.2% of garlic mass mixed bacteria powder, add sterile water to submerge the garlic, control the fermentation temperature to 20°C, and ferment for 6 days;

[0046] Pickling: add xylitol and salt for pickling to the container, the mass ratio of garlic: xylitol: salt is 1:0.6:0.005, after fully dissol...

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Abstract

The invention provides a novel method for producing probiotic fermented functional sugar-free sugar garlic for diabetes patients. The novel method includes the following steps of raw material treatment, wherein the raw material garlic is selected, peeled, cleaned with water and drained for use; probiotic fermentation, wherein the treated raw material garlic is weighed and placed in a container with a cover, mixed bacterial powder accounting for 0.05-0.2% the mass of the garlic is added, water is added to submerge the garlic, the fermentation temperature is controlled to be 20-30 DEG C, and fermentation is performed for 3-6 days; pickling, wherein xylitol and salt are added into the container, and after the xylitol and salt are fully dissolved, pickling is performed at the temperature of 15-27 DEG C for 10-20 days; and the mixed bacterial powder is composed of lactobacillus plantarum and bacillus aceticus. According to the sugar garlic, lactic acid bacteria are adopted for fermentation production, and thus production time is greatly shortened; the xylitol replaces fermentable sugars, and the problem that diabetes patients cannot eat the garlic is solved; meanwhile, the sugar garlic can improve human immunity, people cannot get cold easily if eating the sugar garlic for a long time, and a certain auxiliary treatment effect is achieved on trachitis, asthma, hypertension and hyperlipidemia.

Description

technical field [0001] The invention relates to a method for fermenting and producing functional sugar-free sugar garlic for diabetics by utilizing plantaractobacillus, and belongs to the field of functional foods. Background technique [0002] Garlic is one of the most common foods, which can be eaten raw or seasoned. There are so many special effects of garlic that make it one of Time Magazine's top 10 most nutritious foods. 1. Regulating insulin: In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body has decreased, resulting in a decrease in insulin synthesis; while garlic contains more selenium, which has a regulating effect on the decline in insulin synthesis in the human body, so diabetic patients often Eating garlic can help alleviate the condition. 2. Anti-cancer and anti-cancer: Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/135
CPCA23V2002/00A23V2400/169A23V2200/324A23V2200/314A23V2200/326A23V2200/3262A23V2200/30A23V2250/6422
Inventor 李政李绩
Owner TIANJIN XINHAI VEGETABLE PROCESSING CO LTD
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