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Preparation method of seaweed ferment having function of reducing blood sugar

A seaweed enzyme, hypoglycemic technology, applied in the functions of food ingredients, bacteria used in food preparation, yeast-containing food ingredients, etc., can solve the problems of long time, single metabolite, easy to produce miscellaneous bacteria, etc. , Good hypoglycemic effect, great effect of toxic and side effects

Inactive Publication Date: 2018-05-22
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing enzyme production methods are natural fermentation, which is completed through the automatic adjustment of organisms, which takes a long time, has a single metabolite, and is prone to produce bacteria

Method used

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  • Preparation method of seaweed ferment having function of reducing blood sugar
  • Preparation method of seaweed ferment having function of reducing blood sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take fresh seaweed, ginseng, kudzu root, medlar, ganoderma lucidum, Atractylodes macrocephala, Ophiopogon japonicus, Tianqi, Coptis chinensis, Astragalus membranaceus, and corn silk, washed and cleaned to remove impurities, and then pasteurized.

[0031] Add 60g of seaweed, and add a total of 40g of other raw materials in a ratio of 1:1.

[0032] Chop the above raw materials and add an equal volume of pure water to grind them into a slurry for later use; the weight ratio of raw materials to water is 1:8.

[0033] Heat the slurry raw material to 30°C to maintain a constant temperature, and add 2.5g of chromium-enriched yeast and selenium-enriched yeast for primary fermentation;

[0034] After 10 hours, add 2g of Lactobacillus plantarum, 1g of Lactobacillus rhamnosus and 3g of Streptococcus thermophilus, heat to 37°C and keep a constant temperature for secondary fermentation. After 10 days, the measured pH value of the enzyme is stable at 3.0, and the compound seaweed enz...

Embodiment 2

[0047] Take fresh seaweed, ginseng, kudzu root, medlar, ganoderma lucidum, Atractylodes macrocephala, Ophiopogon japonicus, Tianqi, Coptis chinensis, Radix Astragali, and corn silk, washed and removed, and then pasteurized. Add 70g of seaweed, and add a total of 30g of other raw materials in a ratio of 1:1. Chop the above raw materials and add an equal volume of purified water to grind them into a slurry for later use.

[0048] Heat the slurry raw material to 30°C to keep a constant temperature, add 4g of chromium-enriched yeast and selenium-enriched yeast for primary fermentation

[0049] After 10 hours, 2g of Lactobacillus plantarum, 1g of Lactobacillus rhamnosus and 3g of Streptococcus thermophilus were added, heated to 37°C and kept at a constant temperature for secondary fermentation. After 8 days, the pH value of the enzyme was found to be stable at 3.0, and a compound seaweed enzyme solution was obtained. The fermentation is over.

[0050] Reduce the pressure of seawe...

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Abstract

The invention relates to the field of food ferment, in particular to seaweed ferment having the function of reducing blood sugar, and a preparation method of the seaweed ferment having the function ofreducing blood sugar. The seaweed ferment provided by the invention is prepared from raw materials of seaweed, ginseng, radix puerariae, Chinese wolfberry fruits, glossy ganoderma, bighead atractylodes rhizomes, radix ophiopogonis, panax notoginseng, rhizoma coptidis, radix astragali, corn stigma and the like. The preparation method comprises the following steps of after pretreatment of the raw materials, adding lactobacillus plantarum, lactobacillus rhamnosus and streptococcus thermophilus, and performing fermentation for the first time; adding chromium-enriched yeast and selenium-enriched yeast, and performing fermentation for the second time; performing distillation under reduced pressure so as to remove alcohol; performing compounding, adding fiber oligosaccharide, fructose and maltitol, adding chromium picolinate for reducing blood sugar and restraining blood lipid, and adding VC, VE and whey protein; and performing after-ripening so as to obtain the seaweed ferment having the function of reducing blood sugar finally. According to the seaweed ferment and the preparation method thereof disclosed by the invention, toxic and side effects of medicines are reduced, the function ofreducing blood sugar is strengthened, the fermentation efficiency is improved, the immunity of organisms is enhanced, the flavor is adjusted through an after-ripening compounding formula, the mouth feel is improved, and a ferment beverage which has the efficacy of reducing blood sugar and is excellent in mouth feel is formed.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a preparation method of seaweed enzyme with hypoglycemic function. Background technique [0002] The metabolism in the living body is promoted by enzymes and shows various life activities. Enzymes are catalysts for metabolism in the human body. They have the functions of adjusting the internal environment, sterilizing and reducing inflammation, balancing blood sugar and blood lipids, purifying blood, and activating cells. Only with the presence of enzymes can various biochemical reactions take place in the human body. With the increase of age, the enzyme content in the human body decreases, and the metabolic rate of the body decreases, presenting an aging trend. Most human diseases are related to enzyme deficiency or synthesis disorders. Supplementing enzymes can improve human immune function, keep various indicators in the body in a balanced state, and ...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/15A23L33/16A23L33/135A23L33/14A23L33/19A23L29/30
CPCA23L29/30A23L29/37A23L33/10A23L33/135A23L33/14A23L33/15A23L33/16A23L33/19A23V2002/00A23V2400/175A23V2400/169A23V2400/249A23V2200/16A23V2200/328A23V2200/324A23V2200/3204A23V2200/30A23V2250/1586A23V2250/1626A23V2250/28A23V2250/54252A23V2250/606A23V2250/6416A23V2250/708A23V2250/712A23V2250/76
Inventor 赵林李昆仑岳秋林王婷梁艳
Owner QILU UNIV OF TECH
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