Micromolecular nutrition agent capable of effectively promoting proliferation of beneficial intestinal bacteria and preparation method of micromolecular nutrition agent
A nutritional preparation and small molecule technology, which is applied in the field of small molecular nutritional preparations for efficiently promoting the proliferation of intestinal beneficial bacteria and their preparation, can solve the problems of long fermentation cycle and many fermentation steps, and achieves the advantages of reducing fermentation steps and shortening fermentation cycle. Effect
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Embodiment 1
[0029] This embodiment provides a preparation method of a small molecule nutritional preparation using yacon, burdock and yam as raw materials, comprising the following steps:
[0030] 1) Cleaning: Wash the yacon, burdock and yam respectively, and remove the moldy and rotten parts;
[0031] 2) Enzyme inactivation: put yacon and burdock into boiling water and boil for 10 minutes, and inactivate the enzyme;
[0032] 3) Pulping: After peeling the yacon, burdock and yam respectively, grind them into pulp with a refiner, and control the ambient temperature at 10°C during beating;
[0033] 4) Sterilization: high-temperature sterilization is carried out to the pulp prepared in step 3) respectively, the sterilization temperature is 95° C., and the sterilization time is 15 seconds;
[0034] 5) Fermentation: step 4) cooling the fruit pulp after high-temperature sterilization, mixing the fruit pulp with the weight ratio of yacon: burdock: yam in a ratio of 3:1:1, adding a starter that a...
Embodiment 2
[0037] This embodiment provides a preparation method of a small molecule nutritional preparation using yacon, burdock and yam as raw materials, comprising the following steps:
[0038] 1) Cleaning: Wash the yacon, burdock and yam respectively, and remove the moldy and rotten parts;
[0039] 2) Enzyme inactivation: put yacon and burdock into boiling water and boil for 8 minutes, and inactivate the enzyme;
[0040] 3) Pulping: After peeling the yacon, burdock and yam respectively, grind them into pulp with a refiner, and control the ambient temperature at 10°C during beating;
[0041] 4) Sterilization: high-temperature sterilization is carried out to the pulp prepared in step 3) respectively, the sterilization temperature is 98° C., and the sterilization time is 10 seconds;
[0042] 5) Fermentation: step 4) cooling the fruit pulp after high-temperature sterilization, mixing the fruit pulp with a weight ratio of yacon: burdock: yam in a ratio of 5:2:2, adding a starter that acco...
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