Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fungal symbiotic fermentation anti-fatigue dragon fruit health wine and preparation 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 achieve improved functional components and diverse functional components , the effect is obvious

Active Publication Date: 2021-12-03
广东省真红生物科技有限公司
View PDF6 Cites 0 Cited by
  • 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

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fungal symbiotic fermentation anti-fatigue dragon fruit health wine and preparation method thereof
  • Fungal symbiotic fermentation anti-fatigue dragon fruit health wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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...

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 discloses a preparation method of a fungal symbiotic fermentation anti-fatigue dragon fruit health wine, which comprises the following steps: peeling the dragon fruit, sterilizing it, and filtering it dry; smashing the dragon fruit into pieces, adding cooked rice / glutinous rice to obtain Mixture, wherein, the addition ratio of described dragon fruit and rice / glutinous rice is (50-90): (10-50); Mixture is sterilized; The mixture after sterilization is inoculated with Monascus monascus, Rhizopus and wine yeast; stir the inoculated mixture evenly, and place it in a container for facultative fermentation; clarify, filter and season the fermented mixture; package the seasoned mixture as required to obtain dragon fruit health wine. Correspondingly, the present invention also provides a fungal symbiotic fermentation anti-fatigue dragon fruit health wine prepared by the above preparation method. By adopting the invention, the added value of dragon fruit is improved, and the invention has obvious anti-fatigue and hypoglycemic 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

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
Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/022C12G3/024C12R1/845C12R1/865C12R1/66
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com