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Compound plant fermentation broth as well as fermentation process and application thereof

A technology of plant fermentation liquid and fermentation process, which is applied in the field of compound plant fermentation liquid and its fermentation process and application, can solve problems such as gastrointestinal disorders, damage to heart and kidney health, and achieve the effects of relieving fatigue, delaying skin aging, and promoting catabolism Effect

Inactive Publication Date: 2017-10-24
深圳市华生美康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the various main ingredients mentioned in the above-mentioned patents contain a large amount of cool fruits, such as apples, which taste sweet and have antidiarrheal, laxative, and digestive effects. Too much will damage the health of the heart and kidneys; such as pears, citrus, kiwi fruit, bananas and other fruits, which have the effects of relieving cough, reducing phlegm, and nourishing the lungs, but eating too much can easily cause gastrointestinal disorders. The above-mentioned fruit enzymes are not suitable for the elderly, People with weakened immune systems such as the frail

Method used

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  • Compound plant fermentation broth as well as fermentation process and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] (1) Choose 5 apples, 5 pears, 3 oranges, 4 kiwis, 3 watermelons, 3 celery, 1 passion fruit, 1 cranberry, 3 lotus seeds, 5 black dates, 3 1 part of avocado, 2 parts of longan, 5 parts of ginger, 3 parts of pumpkin, 3 parts of cantaloupe, 5 parts of banana, 5 parts of black fungus, 3 parts of bitter gourd, 3 parts of Jerusalem artichoke, 2 parts of loquat, 2 parts of fig, 1 part of yam, 1 1 part of shiitake mushroom, 1 part of sweet potato, 3 parts of papaya, 2 parts of lychee, and 3 parts of jackfruit were destemmed, cleaned, cut into slices or blocks, mixed, and then air-dried. At the same time, 8 parts of table salt were added for pickling and sterilization for 7 sky;

[0075] (2) Pour the raw materials in step (1) into a glass container, add 2 parts of yeast and 3 parts of brown sugar, and ferment at 25°C for 30 days;

[0076] (3) Add 1 part of acetic acid bacteria and 4 parts of brown sugar to the fermented product in step (2), and ferment at 28°C for 60 days;

[0...

Embodiment 2

[0082](1) Select 5 apples, 7 pears, 4 citrus, 5 kiwi, 5 watermelon, 3 celery, 2 passion fruit, 1 cranberry, 4 lotus mist, 6 black dates, 3 Avocado, 3 longan, 7 ginger, 4 pumpkin, 3 cantaloupe, 7 banana, 6 black fungus, 4 bitter gourd, 3 Jerusalem artichoke, 1 loquat, 4 fig, 1 yam, 1.5 1.5 parts of shiitake mushrooms, 1.5 parts of sweet potatoes, 3.5 parts of papaya, 2.5 parts of lychees, and 5 parts of jackfruit were destemmed, washed, cut into slices or blocks and mixed, then air-dried, and 9 parts of salt were added for pickling and sterilization for 7 sky;

[0083] (2) Pour the raw materials in step (1) into a glass container, add 2.2 parts of yeast and 2.8 parts of brown sugar, and ferment at 25°C for 30 days;

[0084] (3) Add 1 part of acetic acid bacteria and 4 parts of brown sugar to the fermented product in step (2), and ferment at 28°C for 60 days;

[0085] (4) Add 1 part of Lactobacillus acidophilus and 2 parts of skimmed milk powder to the fermented product in ste...

Embodiment 3

[0090] (1) Select 7 apples, 5 pears, 3 citrus, 4 kiwi, 5 watermelon, 3 celery, 1 passion fruit, 1 cranberry, 3 lotus mist, 5 black dates, 3 Avocado, 3 longan, 8 ginger, 5 pumpkin, 4 cantaloupe, 5 banana, 6 black fungus, 4 bitter gourd, 5 Jerusalem artichoke, 3 loquat, 3 fig, 1.5 yam, 1.5 1.5 parts of shiitake mushrooms, 1.5 parts of sweet potatoes, 4 parts of papaya, 3 parts of lychees, and 4 parts of jackfruit were destemmed, cleaned, cut into slices or blocks, mixed, and then air-dried. At the same time, 10 parts of table salt were added for pickling and sterilization for 7 sky;

[0091] (2) Pour the raw materials in step (1) into a glass container, add 2.2 parts of yeast and 3.2 parts of brown sugar, and ferment at 25°C for 30 days;

[0092] (3) Add 1.5 parts of acetic acid bacteria and 4 parts of brown sugar to the fermented product in step (2), and ferment at 28°C for 60 days;

[0093] (4) Add 1.5 parts of Lactobacillus acidophilus and 2 parts of skimmed milk powder to ...

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Abstract

The invention discloses compound plant fermentation broth as well as a fermentation process and an application thereof. The technical scheme is characterized in that the compound plant fermentation broth is prepared from components in parts by weight as follows: 40-60 parts of cold fruits and vegetables, 10-20 parts of mild fruits and vegetables, 20-40 parts of warm fruits and vegetables as well as 1%-3% by total weight of Saccharomyces cerevisiae, 1%-3% by total weight of acetic acid bacteria, 1%-3% by total weight of lactobacillus plantarum, 1%-3% by total weight of lactobacillus acidophilus, 15%-25% by total weight of carbohydrate. The compound plant fermentation broth can reduce cold nature of the cold fruits and vegetables, has the functions of tonifying the spleen, promoting appetite and benefiting body, can promote intestinal absorption, has effects of alleviating a hangover, protecting the liver, promoting fat metabolism in the body, maintaining beauty, keeping young, relieving fatigue and regulating endocrine, is suitable for people with lower immunity such as the elderly, the weak and the like, and has remarkable effects on reducing hyperlipidemia, hyperglycemia and hypertension and improving insomnia and constipation symptoms.

Description

technical field [0001] The invention relates to microbial fermentation, in particular to a compound plant fermentation liquid and its fermentation process and application. Background technique [0002] Plant fermentation broth is produced from one or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines, etc. through the fermentation of a variety of beneficial bacteria, and is rich in nutrients such as vitamins, enzymes, minerals, and secondary metabolites. Or functional microbial fermentation products of active substances. [0003] With various bad living and eating habits in modern times, the increase of life and work pressure, and the growth of age, it is easy to lead to the lack of nutrients in the body, the imbalance of the internal environment, and various sub-health signs such as insomnia, low immunity, and poor mental state. [0004] In recent years, plant fermentation liquid is gradually entering China. With the gradual enhancement of people's health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/38
CPCA23L2/382A23L33/00A23V2002/00A23V2400/113A23V2400/169A23V2200/30
Inventor 杨德胜
Owner 深圳市华生美康生物科技有限公司
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