Fruit fermentation liquor for reducing blood glucose and preparation method of fermentation glucose

A fermentation broth, hypoglycemic technology, applied in the direction of bacteria, bifidobacteria, food science, etc. used in food preparation, can solve problems such as complex treatment, improve digestion and absorption function, increase release, and reduce blood sugar concentration. Effect

Inactive Publication Date: 2017-10-13
青岛国海生物制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Treatment is often more complex

Method used

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  • Fruit fermentation liquor for reducing blood glucose and preparation method of fermentation glucose
  • Fruit fermentation liquor for reducing blood glucose and preparation method of fermentation glucose
  • Fruit fermentation liquor for reducing blood glucose and preparation method of fermentation glucose

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preparation example Construction

[0037] A method for preparing a hypoglycemic fruit fermentation liquid, comprising the steps of:

[0038] 1) Crush the banana leaves, guava fruit, guava leaves, Cordyceps militaris, grape seeds and grape skins, and then vibrate and extract the above raw materials at 5-10°C (oscillation rate: 150rpm / min) for 3-5h , and then freeze-dried at a temperature of -50 to -30°C and a vacuum of 2 mmHg for 40 to 50 hours, and then ground and mixed to obtain raw material powder, which is a natural plant extract.

[0039]2) Mix the raw material powder and probiotic fermentation broth, and ferment at 30-35°C for 7-10 days, when the pH value is 3-4, stop the fermentation; then add sorbitol and dietary fiber to obtain fruit fermentation broth.

[0040] A method for preparing a hypoglycemic fruit fermented liquid can also be realized through the following steps:

[0041] 1) Crush banana leaves, guava fruit, guava leaves, Cordyceps militaris, grape seeds, grape skins, dragon fruit, kiwi fruit,...

Embodiment 1

[0047] The preparation of embodiment 1 probiotic fermented liquid

[0048] Wash the pineapple, papaya, apple and mulberry separately, and in Ca(OH) pH=12 2 Soak in the solution for 2 minutes to sterilize, then drain, then mix and crush into pulp according to the ratio of mass ratio 6:1:1:2; mix the pulp and brown sugar according to the ratio of 4:1, when the temperature is 30-35 Inoculate pre-cultured 1% probiotics at 20°C, ferment for 20-30 days at 20-35°C, and end the fermentation when the pH is 3.5; then filter to obtain the probiotic fermentation broth.

Embodiment 2

[0049] The preparation of the fruit fermented liquid of embodiment 2 hypoglycemic

[0050] Fresh banana leaves, guava fruit, guava leaves, Cordyceps militaris, grape seeds and grape skins were respectively crushed, and then the above raw materials were shaken and extracted at 5-10°C (shaking speed: 150rpm / min) for 4h, and then in Freeze-dry for 48 hours at a temperature of -40°C and a vacuum of 2 mmHg, and then grind; mix the ground raw materials according to a mass ratio of 1:1:1:1:1:1 to obtain natural plant extracts; The natural plant extract and the probiotic fermentation liquid are mixed according to the mass ratio of 10:1, and fermented at 30-35°C for 7-10 days, when the pH value is 3, the fermentation is ended; then 50% Sorbitol (with reference to natural plant extracts and probiotic fermentation broth mixture, the mass percentage of sorbitol is 50%) and 50% fructo-oligosaccharides (with reference to natural plant extracts and probiotic fermentation broth mixture, low ...

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Abstract

The invention discloses fruit fermentation liquor for reducing blood glucose. The fruit fermentation liquor is prepared from, by weight, 1-5 parts of probiotic fermentation liquor, 1-2 parts of banana leaves, 1-3 parts of guava fruits, 1-2 parts of guava leaves, 1-5 parts of cordyceps militaris, 1-3 parts of grape seeds, 1-2 parts of grape skin, 5-10 parts of sorbitol and 3-7 parts of dietary fibers. The probiotic fermentation liquor and the natural plant extracts have a synergistic effect on reducing the blood glucose. According to the fruit fermentation liquor for reducing the blood glucose, the low-temperature extraction and freeze-drying technology is combined with the probiotic fermentation technology, release of effective components of the fruit fermentation liquor is improved, absorption of the intestinal tract to the effective components is promoted, and then the concentration of the blood glucose is reduced.

Description

technical field [0001] The invention belongs to the field of biotechnology. More specifically, it relates to a hypoglycemic fruit fermented liquid and a preparation method thereof. Background technique [0002] In recent years, due to many factors such as the improvement of living standards, changes in diet structure, increasingly tense life rhythm, and less active and more sedentary lifestyle, the incidence of diabetes worldwide has increased rapidly. Diabetes has become the third largest disease after tumors and cardiovascular diseases. Chronic diseases that seriously threaten human health. The International Diabetes Federation (IDF) announced that in 2013, the global prevalence of diabetes among adults aged 20 to 79 was 8.3%, and the number was 382 million, 80% of which were distributed in middle- and low-income countries. It is estimated that there will be 592 million diabetic patients in the world in 2035, and China will account for 25%, ranking first. In 2013, 5.1 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00A23L5/00
CPCA23L5/00A23L29/065A23L33/00A23L33/10A23L33/105A23L33/125A23L33/135A23L33/21A23V2002/00A23V2400/143A23V2400/147A23V2400/165A23V2400/125A23V2400/113A23V2400/175A23V2400/169A23V2400/531A23V2400/533A23V2400/249A23V2200/328A23V2200/32A23V2300/14A23V2300/10A23V2300/20A23V2250/642A23V2250/28A23V2200/30A23V2250/21A23V2250/208A23V2250/5116
Inventor 陈玉舜李士广孙雪燕
Owner 青岛国海生物制药有限公司
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