Antifatigue dragon fruit health-preserving liquor fermented through mycosymbiosis and making method thereof

A technology of symbiotic fermentation and dragon fruit, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as low added value and lack of nutritional elements, and improve health problems, enhance flavor, Obvious effect

Active Publication Date: 2019-02-22
广东省真红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. Overwork, the solution is to relax
3. Lack of nutrients, which is what we often call sub-health
However, dragon fruit is a seasonal agricultural product without further processing and its added value is low

Method used

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  • Antifatigue dragon fruit health-preserving liquor fermented through mycosymbiosis and making method thereof
  • Antifatigue dragon fruit health-preserving liquor fermented through mycosymbiosis and making method thereof

Examples

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preparation example Construction

[0035] The invention provides a method for preparing anti-fatigue dragon fruit health wine by fungal symbiotic fermentation, comprising:

[0036] (1) Pitaya is peeled, and sterilized, drained;

[0037] Specifically, dragon fruit can be sterilized by ozone water, but not limited thereto.

[0038] (2) Pitaya is chopped and mashed, and rice / glutinous rice after adding steaming is added, obtains mixture, and wherein, the addition ratio of described dragon fruit and rice / glutinous rice is (50-90): (10-50);

[0039] Preferably, the rice / glutinous rice is pre-cooked before adding the dragon fruit, and the cooking time is 1-3h, which can effectively ensure the mouthfeel, and can also ensure a good sterilization effect, laying the foundation for the subsequent inoculation of Monascus and Rhizopus. Base.

[0040] If the cooking time is less than 1 hour, the sterilization effect will be poor, and the quality and safety of the finished anti-fatigue dragon fruit health wine cannot be gua...

Embodiment 1

[0063] Peel the dragon fruit, sterilize it, and drain it;

[0064] Mince and mash the dragon fruit, add rice / glutinous rice after cooking for 1 hour to obtain a mixture, wherein the ratio of dragon fruit to rice / glutinous rice is 75:25;

[0065] sterilize the mixture;

[0066] The sterilized mixture was inoculated with Monascus anka YZ2002, Rhizopus nigricans RH1001 and commercially available Saccharomyces cerevisiae. Species preservation center, the biological preservation number is: GDMCC NO:60426; The rhizopus was preserved in the Guangdong Provincial Microbial Culture Collection Center on July 30, 2018, and the biological preservation number is: GDMCC NO:60425, wherein the red yeast rice The inoculum size of Monascus is 1%, the inoculum size of described Rhizopus is 0.5%, the inoculum size of Saccharomyces cerevisiae is 1.0%;

[0067] Stir the inoculated mixture evenly, and place it in a container for facultative fermentation, the temperature of the facultative fermentat...

Embodiment 2

[0071] Peel the dragon fruit, sterilize it, and drain it;

[0072] Mince and mash the dragon fruit, add the rice / glutinous rice after cooking for 2 hours to obtain a mixture, wherein the addition ratio of the dragon fruit to the rice / glutinous rice is 50:50;

[0073] sterilize the mixture;

[0074] The sterilized mixture was inoculated with Monascus anka YZ2002, Rhizopus nigricans RH1001 and commercially available Saccharomyces cerevisiae. Species preservation center, the biological preservation number is: GDMCC NO:60426; The rhizopus was preserved in the Guangdong Provincial Microbial Culture Collection Center on July 30, 2018, and the biological preservation number is: GDMCC NO:60425, wherein the red yeast rice The inoculum size of Monascus is 3%, the inoculum size of described Rhizopus is 5%, the inoculum size of Saccharomyces cerevisiae is 5.0%;

[0075] Stir the inoculated mixture evenly, and place it in a container for facultative fermentation, the temperature of the f...

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Abstract

The invention discloses a making method of an antifatigue dragon fruit health-preserving liquor fermented through mycosymbiosis. The making method comprises the steps that dragon fruits are peeled, and sterilization, filtration and drying are performed; the dragon fruits are cup up and mashed up, cooked rice / sticky rice is added to obtain a mixture, wherein the adding ratio of the dragon fruits tothe rice / sticky rice is (50-90) to (10-50); the mixture is sterilized; monasucs anka, rhizopus and brewer's yeast are inoculated in the sterilized mixture; the inoculated mixture is evenly stirred and is put in a container for anoxic fermentation; the fermented mixture is clarified, filtered and flavored; the flavored mixture is packaged according to requirements to obtain the dragon fruit health-preserving liquor. Correspondingly, the invention also provides the antifatigue dragon fruit health-preserving liquor fermented by adopting the making method through mycosymbiosis. By adopting the method, the added value of dragon fruits is increased, and the liquor has an obvious antifatigue blood sugar level lowering effects.

Description

technical field [0001] The invention relates to the field of anti-fatigue nutritional products, in particular to a fungal symbiotic fermentation anti-fatigue dragon fruit health wine and a preparation method thereof. Background technique [0002] Fatigue is a subjective feeling of discomfort, but objectively, under the same conditions, it will lose its ability to complete the normal activities or work it was originally engaged in. Many office workers have the same feeling, that is, no matter what time they are, they feel very tired and have no energy all day long. Fatigue has become a major factor affecting work efficiency. [0003] The main causes and solutions of fatigue are as follows: 1. Too little sleep. The solution is to adjust your work and rest time. It is best to sleep for 7-8 hours. Sleeping more or less is not conducive to relieving fatigue. 2. Overwork, the solution is to relax. 3. Lack of nutrients, which is what we often call sub-health. Generally speaking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/845C12R1/865C12R1/66
CPCC12G3/02
Inventor 杨晓暾郑好轸马惠萍
Owner 广东省真红生物科技有限公司
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