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A method for increasing the content of flavonoids and polyphenols in lactic acid fermented beverages

A technology of lactic acid fermentation and lactic acid starter, which is applied in the field of increasing the content of flavonoids and polyphenols in lactic acid fermented beverages, can solve the problems of low flavonoids and polyphenols content, increase the content of flavonoids and polyphenols, inhibit growth, and strengthen itself The effect of immunity

Active Publication Date: 2020-05-19
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Flavonoids and polyphenols have a variety of health effects, but the content of flavonoids and polyphenols in existing lactic acid fermented beverages is often low. etc., but less research has been done on how to increase the content of flavonoids and polyphenols in lactic acid fermented beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for increasing the content of flavonoids and polyphenols in lactic acid fermented beverages, specifically:

[0032] S1: Sorting wine grape snake dragon pearls, removing branches and leaves, rotten fruits, raw green fruits and other impurities; picking fresh Kushui roses, removing the Kushui roses with diseased spots and soft rot, and cleaning them for later use;

[0033] S2: crushing and destemming the wine grape snake dragon pearl, squeezing and filtering to obtain wine grape juice;

[0034] S3: Weigh the lactic acid starter, add a certain amount of the above-mentioned wine grape juice, and treat it at room temperature for 10 minutes, wherein the weight-to-volume ratio of the lactic acid starter to the wine grape juice is 1:2;

[0035] S4: Sterilize the wine grape juice at a temperature of 75°C for 1 h; then add Kushui rose flower to the sterilized wine grape juice and soak for two hours, wherein the Kushui rose flower and wine grape juice The weight-to-volum...

Embodiment 2

[0038] A method for increasing the content of flavonoids and polyphenols in lactic acid fermented beverages, specifically:

[0039] S1: Sorting wine grape snake dragon pearls, removing branches and leaves, rotten fruits, raw green fruits and other impurities; picking fresh Kushui roses, removing the Kushui roses with diseased spots and soft rot, and cleaning them for later use;

[0040] S2: crushing and destemming the wine grape snake dragon pearl, squeezing and filtering to obtain wine grape juice;

[0041]S3: Weigh the lactic acid starter, add a certain amount of the above-mentioned wine grape juice, and treat it at room temperature for 10 minutes, wherein the weight-to-volume ratio of the lactic acid starter to the wine grape juice is 1:2;

[0042] S4: Sterilize the wine grape juice at a temperature of 75°C for 1 h; then add Kushui rose flower to the sterilized wine grape juice and soak for two hours, wherein the Kushui rose flower and wine grape juice The weight-to-volume...

Embodiment 3

[0045] A method for increasing the content of flavonoids and polyphenols in lactic acid fermented beverages, specifically:

[0046] S1: Sorting wine grape snake dragon pearls, removing branches and leaves, rotten fruits, raw green fruits and other impurities; picking fresh Kushui roses, removing the Kushui roses with diseased spots and soft rot, and cleaning them for later use;

[0047] S2: crushing and destemming the wine grape snake dragon pearl, squeezing and filtering to obtain wine grape juice;

[0048] S3: Weigh the lactic acid starter, add a certain amount of the above-mentioned wine grape juice, and treat it at room temperature for 10 minutes, wherein the weight-to-volume ratio of the lactic acid starter to the wine grape juice is 1:2;

[0049] S4: Soak Kushui roses in water for 10-15 minutes, take them out and put them in the refrigerator for 2 hours, then quickly add them to hot water 3 times the mass of Kushui roses and soak for 50-60 minutes, beat with a colloid mi...

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PUM

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Abstract

The invention discloses a method for increasing the content of flavonoids and polyphenols in a lactic acid fermented drink. The raw materials of the lactic acid fermented drink are Kushui rose, wine grape snake dragon ball and a lactic acid fermenter, wherein the lactic acid fermenter is acidophilus milk Bacillus, Bifidobacterium adolescentis and Streptococcus thermophilus. The present invention selects Kushui rose and wine grape snake dragon pearl from numerous plants as fermentation raw materials, and by setting and regulating the technological conditions in the fermentation process, unexpectedly finds that the contents of flavonoids and polyphenols in lactic acid fermented beverages are significantly increased, The content of flavonoids and polyphenols in the prepared lactic acid fermented beverage is much higher than that in commercially available lactic acid fermented beverages, which promotes the growth of beneficial bacteria in the intestines, inhibits the growth of harmful bacteria, and enhances self-immunity. Adopting the method of the invention finds a new approach for ensuring human health and improving human immunity.

Description

technical field [0001] The invention relates to the technical field of lactic acid fermented beverages, in particular to a method for increasing the content of flavonoids and polyphenols in lactic acid fermented beverages. Background technique [0002] Rose (Rosa rugosa Thunb.) It belongs to the Rosaceae plant, also known as thorn rose, wandering flower, piercing rose, assassin. There are more than 30,000 varieties of roses, which have been cultivated in my country for more than 2,000 years. It is rich in vitamins, alkaloids, flavonoids and other nutrients, and has a pure aroma. It has a long history of both medicine and food. Especially the bitter water rose, which is a specialty of Gansu. At present, my country mainly uses it to extract rose essential oil and make rose tea. The production and utilization level is low, and the production scale is small, the cost is high, there is no scale advantage, the processing method and processing technology are backward, and the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
CPCA23L2/382A23V2002/00A23V2400/113A23V2400/513A23V2400/249A23V2200/32A23V2200/324A23V2250/2116A23V2250/2132
Inventor 米兰韩舜愈王婧蒋玉梅李霁昕李敏
Owner GANSU AGRI UNIV
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