Rhizoma curcumae longae fermented food and preparation method thereof
A technology of fermented food, turmeric, applied in the field of preparation of functional food to achieve good results
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Embodiment 1
[0065] Embodiment 1, the preparation method of turmeric probiotic fermented functional beverage
[0066] 1. Determination of the ratio of turmeric and other auxiliary materials in raw materials
[0067] (1) Wash turmeric, black pepper, tartary buckwheat, black beans, and emblical seeds respectively, dry them, and grind them through a 100-mesh sieve; bee pollen and propolis are purchased products.
[0068] (2) Preparation of activated medium: add 10 g of soybean powder per 100 ml of water; sterilize the activated medium under the conditions of 121° C. for 20 minutes;
[0069] (3) Preparation of fermentation medium: add 5-10g of turmeric powder, tartary buckwheat powder / or emblica powder and / or black pepper powder and / or / soybean powder and / or bee pollen and / or propolis 0-3g per 100ml of water ;
[0070] (4) strain activation, the glycerol tubes of Lactobacillus plantarum, Bifidobacterium animalis, Lactobacillus paracasei, Bifidobacterium adolescentis, Bacillus coagulans and Ba...
Embodiment 2
[0120] Embodiment 2: the preparation method of turmeric probiotic solid-state fermented food
[0121] 1. Determination of the ratio of turmeric and auxiliary materials
[0122] (1) Wash turmeric, black pepper, tartary buckwheat, black beans, and emblical seeds respectively, dry them, and grind them through a 100-mesh sieve; bee pollen and propolis are purchased products.
[0123] (2) Preparation of activated medium: add 10 g of soybean powder per 100 ml of water; sterilize the activated medium under the conditions of 121° C. for 20 minutes;
[0124] (3) Preparation of fermentation medium: Add 5-10g of turmeric powder, buckwheat powder and / or emblica powder and / or black pepper powder and / or soybean powder and / or bee pollen and / or propolis in every 100ml of water. 5g;
[0125] (4) strain activation, the glycerol tubes of Lactobacillus plantarum, Bifidobacterium animalis, Lactobacillus paracasei, Bifidobacterium adolescentis, Bacillus coagulans and Bacillus subtilis were respec...
Embodiment 3
[0157] Example 3: Hypoglycemic experiment of probiotic liquid fermented beverage and solid food on HepG2 in vitro
[0158] 1. References of HepG2 cell insulin resistance model
[0159] After the cells in the logarithmic growth phase were digested by trypsin, a 96-well plate was spread with DMEM medium containing 2% fetal bovine serum (the cell density was about 10 6 a / L). Be careful to leave blank holes.
[0160] The 96-well plate covered with cells was divided into different areas, including: blank group (excluding cells), control group and model group, and cultured for 24 hours. After the cell monolayer adhered to the wall, 100 μL / well of fresh medium was replaced, and 1 μL of insulin solutions of different concentrations were added to the model group, respectively 10 -3 、10 -4 、10 -5 、10 -6 、10 -7 mol / L, the final concentration of insulin in the cell culture medium was 10 -5 、10 -6 、10 -7 、10 -8 、10 -9 mol / L, at 37℃, 5%CO 2 Incubate in the incubator for 24h.
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