Anti-aging food preparation prepared by microbial fermentation and preparation method thereof

A microbial fermentation and anti-aging technology, applied in food ingredients containing natural extracts, food ingredients, food heat treatment, etc., can solve the problems of increasing various diseases, prevent and treat high blood pressure, enhance cell vitality and flexibility , the effect of enhancing resistance

Inactive Publication Date: 2019-04-12
侯建威
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The resulting rapidly changing rhythm of life makes people more and more stressed, working hours are getting longer and longer, coupled with irregular work and rest in daily life, unscientific diet and other reasons, leading to more and more The more people are in a sub-health state, the aging process is accelerated and the chances of suffering from various diseases are increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A microbial fermentation anti-aging food preparation, including the following raw materials in mass fractions: 11kg blueberry extract, 26kg tartary buckwheat, 25kg sorghum, 9kg wheat, 11kg oats, 7kg barley, 4kg peas, 3kg millet, 1kg bran, 1kg Rice bran and 2kg of salt.

[0034] A preparation method of microbial fermentation anti-aging food preparation, comprising the steps of:

[0035] Step 1: weighing blueberry extract, tartary buckwheat, sorghum, wheat, oat, barley, pea, millet, bran, rice bran and salt by mass fraction;

[0036] Step 2: Take the tartar buckwheat, the sorghum and the millet, remove the sundries, stir evenly, add water to soak, then drain to obtain the first mixture, break the first mixture, and steam After that, the temperature was lowered to 25° C. to obtain the first koji material; in step 2, the soaking time was 36 hours; the crushing time was 1.5 mm; the steaming time was 1.5 hours.

[0037] Step 3: Take the barley, the wheat, the oats and the p...

Embodiment 2

[0044] A microbial fermentation anti-aging food preparation, including the following raw materials in mass fractions: 10kg blueberry extract, 24kg tartary buckwheat, 24kg sorghum, 10kg wheat, 12kg oats, 6kg barley, 5kg peas, 2kg millet, 2kg bran, 2kg Rice bran and 3kg of salt.

[0045] A preparation method of microbial fermentation anti-aging food preparation, comprising the steps of:

[0046] Step 1: weighing blueberry extract, tartary buckwheat, sorghum, wheat, oat, barley, pea, millet, bran, rice bran and salt by mass fraction;

[0047] Step 2: Take the tartar buckwheat, the sorghum and the millet, remove the sundries, stir evenly, add water to soak, then drain to obtain the first mixture, break the first mixture, and steam After that, the temperature was lowered to 27.5° C. to obtain the first koji material; in step 2, the soaking time was 40 hours; the crushing time was 1.75 mm; the steaming time was 1.75 hours.

[0048] Step 3: Take the barley, the wheat, the oats and ...

Embodiment 3

[0055] A microbial fermentation anti-aging food preparation, including the following raw materials in mass fractions: 9kg blueberry extract, 22kg tartary buckwheat, 22kg sorghum, 11kg wheat, 13kg oats, 5kg barley, 6kg peas, 1kg millet, 3kg bran, 3kg Rice bran and 5kg of salt.

[0056] A preparation method of microbial fermentation anti-aging food preparation, comprising the steps of:

[0057] Step 1: weighing blueberry extract, tartary buckwheat, sorghum, wheat, oat, barley, pea, millet, bran, rice bran and salt by mass fraction;

[0058] Step 2: Take the tartar buckwheat, the sorghum and the millet, remove the sundries, stir evenly, add water to soak, then drain to obtain the first mixture, break the first mixture, and steam After that, the temperature was lowered to 30° C. to obtain the first koji; in step 2, the soaking time was 48 hours; the crushing time was 2 mm; the steaming time was 2 hours.

[0059] Step 3: Take the barley, the wheat, the oats and the peas, remove t...

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PUM

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Abstract

The invention relates to an anti-aging food preparation prepared by microbial fermentation and a preparation method thereof, and belongs to the field of food preparation processing. The anti-aging food preparation prepared by microbial fermentation is prepared from the following raw materials in percentage by mass: 9-11% of a vaccinium fruit extract, 22-26% of Tartary buckwheat, 22-26% of Chinesesorghum, 9-11% of wheat, 11-13% of oat, 5-7% of barley, 4-6% of peas, 1-3% of millet, 1-3% of bran, 1-3% of rice bran, and 2-5% of salt. The anti-aging food preparation prepared by the preparation method contains nutrients, including chlorogenic acid, ursolic acid, anthocyanin, tetramethylprazine, gallic acid, rutin and the like; so that, the anti-aging food preparation is capable of increasing nutrient absorption, resisting inflammation, resisting bacteria, enhancing cell viability and flexibility, promoting blood circulation and resisting senility. Moreover, the anti-aging food preparation also has certain effects in preventing and treating diseases, including hypertension, hyperglycaemia, diabetes, hyperlipidemia, cancers, cardiovascular and cerebrovascular diseases and the like.

Description

technical field [0001] The invention relates to a microbial fermentation anti-aging food preparation and a preparation method thereof, belonging to the field of food preparation processing. Background technique [0002] In today's society, living standards have improved significantly. With social development, people need to face fierce social competition. In order to pursue a higher quality of life, people need to be under pressure in their daily work and life in order to strive for greater survival value. Moving forward, we put in a lot of energy to meet various challenges. The resulting rapidly changing rhythm of life makes people more and more stressed, working hours are getting longer and longer, coupled with irregular work and rest in daily life, unscientific diet and other reasons, leading to more and more The more people are in a sub-health state, the aging process is accelerated and the chances of suffering from various diseases are increased. However, in the prior...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L7/104A23L11/00A23L5/20A23L11/50
CPCA23L5/21A23L7/104A23L33/00A23V2002/00A23L11/50A23V2200/302A23V2200/30A23V2200/326A23V2200/324A23V2200/328A23V2200/3262A23V2200/308A23V2250/21A23V2300/24
Inventor 侯建威
Owner 侯建威
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