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Method for preparing fermentation lactic acid bacterium beverage for inhibiting purine absorption

A lactic acid bacteria beverage, fermented technology, applied in the direction of Lactobacillus, Streptococcus/Lactococcus, bacteria used in food preparation, etc., can solve problems such as not recommended for consumption, gout, etc., to improve vitality, reduce dosage, and increase enzymes Inhibition of activity

Inactive Publication Date: 2018-10-26
南京小洋人生物科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these products emphasize that they can help and maintain the balance of beneficial bacteria in the human body to achieve health goals. Although this type of lactic acid bacteria food has many benefits for the body, it is generally not recommended for patients with gout and acute attacks

Method used

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  • Method for preparing fermentation lactic acid bacterium beverage for inhibiting purine absorption

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Effect test

Embodiment 1

[0037] A preparation method for a fermented lactic acid bacteria beverage that inhibits purine absorption, comprising the following steps:

[0038] 1) Add 6 parts of mulberry leaves, 8 parts of lilies, 2 parts of light bamboo leaves, 4 parts of corn silk, 2 parts of chicory roots, add 50 parts of purified water, boil for 30 minutes, filter and collect the filtrate after cooling;

[0039]2) Blend 200 mesh kudzu root powder and the filtrate obtained in step 1), the blending ratio is 1:2 by weight, insert lactic acid bacteria after the blending is completed, the inserted lactic acid bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus, insert The amount is 2% by weight, fermented after incorporation, and cultivated at 38°C for 10 hours to obtain a traditional Chinese medicine fermentation liquid;

[0040] 3) Ultra-high temperature instant sterilization of fresh milk, the sterilization condition is 135°C, 15s, after sterilization, mix with the traditional Chinese m...

Embodiment 2

[0043] A preparation method for a fermented lactic acid bacteria beverage that inhibits purine absorption, comprising the following steps:

[0044] 1) Add 7 parts of mulberry leaves, 9 parts of lilies, 3 parts of bamboo leaves, 5 parts of corn silk, 3 parts of chicory roots, add 60 parts of purified water, boil for 35 minutes, filter and collect the filtrate after cooling;

[0045] 2) Blend 250 mesh kudzu root powder and the filtrate obtained in step 1), the blending ratio is 1:2.5 by weight, insert lactic acid bacteria after the blending is completed, the inserted lactic acid bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus, insert The amount is 3% by weight, fermented after incorporation, and cultured at 39°C for 9 hours to obtain a traditional Chinese medicine fermentation liquid;

[0046] 3) The fresh milk is subjected to ultra-high temperature instantaneous sterilization, the sterilization condition is 140°C, 12s, after sterilization, mix with the trad...

Embodiment 3

[0049] A preparation method for a fermented lactic acid bacteria beverage that inhibits purine absorption, comprising the following steps:

[0050] 1) Add 8 parts of mulberry leaves, 10 parts of lilies, 4 parts of bamboo leaves, 6 parts of corn silk, 4 parts of chicory roots, add 80 parts of pure water, boil for 45 minutes, filter and collect the filtrate after cooling;

[0051] 2) Blend 300 mesh kudzu root powder and the filtrate obtained in step 1), the blending ratio is 1:3 by weight, insert lactic acid bacteria after the blending is completed, the inserted lactic acid bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus, insert The amount is 3.5% by weight, fermented after incorporation, and cultured at 40°C for 8 hours to obtain a traditional Chinese medicine fermentation liquid;

[0052] 3) Ultra-high temperature instant sterilization of fresh milk, the sterilization condition is 145°C, 8s, after sterilization, mix with the traditional Chinese medicine fe...

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Abstract

The invention discloses a method for preparing fermentation lactic acid bacterium beverage for inhibiting purine absorption. The method includes blending radix puerariae powder by the aid of traditional Chinese medicine extract liquid to obtain first liquid; inoculating lactic acid bacteria into the first liquid and carrying out fermentation; blending milk and fermented liquid obtained after fermentation is completely carried out so as to obtain second liquid; adding lactic acid bacteria into the second liquid and carrying out secondary fermentation; uniformly mixing fermentation products obtained after fermentation is completely carried out; starting to carry out filling; placing the fermentation products in cold storages after filling is completely carried out, and carrying out cold storage after-ripening. The method has the advantages that the lactic acid bacteria are added twice, traditional Chinese medicine components are added into the fermentation lactic acid bacterium beverage,accordingly, purine can be inhibited from being transformed into uric acid, purine metabolic disorder can be corrected, the uric acid balance can be adjusted, inflammation can be relieved and eliminated, and effects of benefiting livers and protecting kidneys can be realized; the fermentation lactic acid bacterium beverage is mainly applicable to sub-health people with requirements on purine absorption reduction, people suffering from high uric acid and gout patients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a fermented lactic acid bacteria beverage that inhibits purine absorption. Background technique [0002] Lactic acid bacteria beverage refers to milk or milk products as raw materials, which are made by adding water, sugar and (or) sweeteners, sour agents, fruit juice, tea, coffee, plant extracts, etc. Several concocted beverages. According to whether it has been sterilized, it can be divided into sterilized (non-viable bacteria) type and non-sterilized (live bacteria) type. Its main function is to promote immune regulation, enhance the body's resistance to intestinal infection, reduce diarrhea, help generate vitamin B complex and K, and enhance the absorption of calcium, iron, potassium, etc. Products containing lactic acid bacteria on the market generally refer to fermented milk with beneficial bacteria. It is mainly made from the i...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/123A23V2400/249
Inventor 戴炳忠
Owner 南京小洋人生物科技发展有限公司
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