Fermentation type composite fruit and vegetable probiotic ferment and preparation method thereof

A probiotic enzyme and fermentation type technology is applied in the field of fermented compound fruit and vegetable probiotic enzyme and its preparation, which can solve the problems of narrow application of traditional fruits and vegetables, and achieve the effects of good health care effect, increased nutritional value and reasonable level.

Inactive Publication Date: 2018-12-07
恒利康生物科技股份有限公司
View PDF10 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the object of the present invention is to provide a fermented compound fruit and vegetable probiotic

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: a kind of preparation method of fermented compound fruit and vegetable probiotic ferment comprises the following steps:

[0031] S1 adds composite raw materials in the fermenter; the composite raw materials are: 50kg raspberry, 50kg pineapple, 100kg mulberry, 150kg kiwi, 150kg blueberry, 50kg fig, 50kg Rosa roxburghii, 200kg Jerusalem artichoke, 150kg noni fruit, 50kg bitter gourd, Brown sugar 5kg.

[0032] S2 Continue to add 10g of yeast and 20g of Lactobacillus fermentum to the fermenter for initial fermentation, and the fermentation time is 8 months; after the initial fermentation, add 5g of Lactobacillus plantarum, 5g of Lactobacillus bulgaricus, and 5g of Lactobacillus rhamnosus for the second fermentation. The second fermentation, the fermentation time is 8 months; after the second fermentation, 10g of Lactobacillus acidophilus, 5g of Lactobacillus reuteri, and 5g of acetic acid bacteria are added to continue the third fermentation for 8 months;

[...

Embodiment 2

[0037] Embodiment 2: a kind of preparation method of fermented compound fruit and vegetable probiotic ferment comprises the following steps:

[0038] S1 adds composite raw materials in the fermenter; the composite raw materials are: 100kg raspberry, 80kg pineapple, 120kg mulberry, 120kg kiwi, 120kg blueberry, 75kg fig, 75kg Rosa roxburghii, 160kg Jerusalem artichoke, 120kg noni fruit, 50kg bitter gourd, Brown sugar 10kg.

[0039] S2 Continue to add 5 g of yeast and 20 g of Lactobacillus fermentum to the fermenter for initial fermentation, and the fermentation time is 7 months; The second fermentation, the fermentation time is 9 months; after the second fermentation, add 5g of Lactobacillus acidophilus, 5g of Lactobacillus reuteri, 1g of acetic acid bacteria and continue the third fermentation for 7 months;

[0040] During the fermentation process, the fermenter is covered with film and sealed to isolate the air for anaerobic fermentation;

[0041] After the three-stage ferme...

Embodiment 3

[0044] Embodiment 3: a kind of preparation method of fermented compound fruit and vegetable probiotic ferment comprises the following steps:

[0045]S1 adds composite raw materials in the fermenter; the composite raw materials are: 75kg raspberry, 75kg pineapple, 100kg mulberry, 100kg kiwi, 100kg blueberry, 100kg fig, 100kg prickly pear, 150kg Jerusalem artichoke, 200kg noni fruit, 20kg bitter gourd, Brown sugar 5kg.

[0046] S2 Continue to add 10g of yeast and 10g of Lactobacillus fermentum to the fermenter for initial fermentation, and the fermentation time is 9 months; after the end of the initial fermentation, add 5g of Lactobacillus plantarum, 1g of Lactobacillus bulgaricus, and 5g of Lactobacillus rhamnosus for the second fermentation. The second fermentation, the fermentation time is 7 months; after the second fermentation, add 10g of Lactobacillus acidophilus, 1g of Lactobacillus reuteri, and 5g of acetic acid bacteria to continue the third fermentation for 9 months; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of production of ferment, and particularly relates to fermentation type composite fruit and vegetable probiotic ferment and a preparation method thereof. According to the fermentation type composite fruit and vegetable probiotic ferment, rubus corchorifolius, pineapples, mulberries, kiwi fruits, blueberries, figs, rosa roxburghii tratt, helianthus tuberosus, morinda citrifolia and bitter gourds are used as main raw materials, then fermentation is performed for three times, and the fermentation type composite fruit and vegetable probiotic ferment isprepared. Nutrient components of the raw materials of the fermentation type composite fruit and vegetable probiotic ferment are rich based on scientific and reasonable collocation, under the fermentation effect of probiotics, the kind, the dosage and the fermentation duration of the probiotics are strictly controlled, the situation that the fermentation of the raw materials is sufficient and deepcan be guaranteed, nutrient substances, active substances and oxidation resistant substances in the raw materials can be completely released and decomposed out finally, and the fermentation type composite fruit and vegetable probiotic ferment being good in mouth feel and having good health-care efficacy of reducing blood sugar and the like is obtained finally.

Description

technical field [0001] The invention belongs to the technical field of enzyme production, and in particular relates to a fermented composite fruit and vegetable probiotic enzyme and a preparation method thereof. Background technique [0002] Enzyme refers to a liquid containing biologically active ingredients extracted from the fermentation of fruits and vegetables by microorganisms. The above bioactive components include but are not limited to enzymes, including active antioxidant components, biochemical factors, etc., derived from fermentation participating bacteria and food materials used for fermentation. [0003] Reasonable production of enzymes, the extracted plant active substances are all from food materials, and the fermentation bacteria are part of the human micro-ecosystem. Therefore, the side effects of enzymes are almost zero, with powerful effects and minimal side effects. In recent years, there has been an explosive growth trend. [0004] China has a vast la...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L33/00A23L19/00
CPCA23L19/00A23L33/00A23V2002/00A23V2400/123A23V2400/175A23V2400/169A23V2200/328
Inventor 李恒李中洋李雨王春阳
Owner 恒利康生物科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap