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Hypoglycemic yeast fermented pumpkin powder, preparation method and application

A technology of yeast fermentation and pumpkin powder, which is applied in the direction of food science, etc., can solve the problems of limited function and single action route of a single drug, and achieve the effect of wide application value, good application prospect and broad market value

Active Publication Date: 2019-05-10
XIAN PEIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, the problem existing in the existing technology is that a single drug has a single pathway of action and its effect is limited. We need to develop new hypoglycemic products

Method used

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  • Hypoglycemic yeast fermented pumpkin powder, preparation method and application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for sugar-lowering yeast fermented pumpkin powder, comprising the following steps:

[0029] S1, pumpkin fermentation

[0030] Using honeydew pumpkin as raw material, take fresh pumpkin, wash it, peel it, cut it into pieces, put it in a steamer, and steam it for 30 minutes. for 10 7 CFU / ml, ferment at room temperature 20±2°C for 24 hours, until the end of fermentation is reached, and yeast pumpkin is obtained;

[0031] The judgment method of the fermentation termination point is as follows: take the fermented product and centrifuge at 10,000 rpm for 10 minutes, absorb the supernatant, and detect when the light absorption ratio of OD480 / OD490>1 (the absorption value of six-carbon sugar is at 490nm, and the absorption value of five-carbon sugar is at 490nm). At 480nm), the fermentation stops, which is the end point of fermentation.

[0032] S2, the yeast pumpkin product was dried by vacuum drying method, and the dried pumpkin product was fermented b...

Embodiment 2

[0035] A preparation method for sugar-lowering yeast fermented pumpkin powder, comprising the following steps:

[0036] S1, pumpkin fermentation

[0037] Take the big-mopan pumpkin as the raw material, wash the fresh pumpkin, peel it, cut it into pieces, put it in a steamer and steam it for 40 minutes, then let it cool to room temperature, and mix it with yeast liquid according to 5% of the mass of the steamed pumpkin. The concentration of the yeast liquid is for 10 7 CFU / ml, ferment at room temperature 30-35°C for 36 hours, until the end of fermentation is reached, and yeast pumpkin is obtained;

[0038] The method for judging the termination point of fermentation is as follows: take the fermented product and centrifuge it at 10,000 rpm for 10 minutes, absorb the supernatant, and add aniline-glacial acetic acid-water solution (aniline: glacial acetic acid: water = 3:10:7, v / v / v) color development, six-carbon sugar does not develop color, five-carbon sugar develops color, an...

Embodiment 3

[0042] A preparation method for sugar-lowering yeast fermented pumpkin powder, comprising the following steps:

[0043] S1, pumpkin fermentation

[0044] Take snake pumpkin as raw material, wash fresh pumpkin, peel it, put it in a steamer and steam it for 35 minutes, then let it cool to room temperature, and mix in yeast liquid according to 4% of the steamed pumpkin mass, the concentration of yeast liquid is 4× 10 7 CFU / ml, fermented at room temperature for 24 hours until reaching the end of fermentation to obtain yeast pumpkin;

[0045] The judgment method of the fermentation termination point is as follows: take the fermented product and centrifuge at 10,000 rpm for 10 minutes, absorb the supernatant, and detect when the light absorption ratio of OD480 / OD490>1 (the absorption value of six-carbon sugar is at 490nm, and the absorption value of five-carbon sugar is at 490nm). At 480nm), the fermentation stops, which is the end of fermentation.

[0046]S2, the yeast pumpkin p...

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Abstract

The invention belongs to the technical field of pumpkin powder preparation, and particularly relates to hypoglycemic yeast fermented pumpkin powder, a preparation method and application. Pumpkins arefermented by a yeast strain and then dried and smashed to prepare the hypoglycemic yeast fermented pumpkin powder. By means of the hypoglycemic yeast fermented pumpkin powder, the preparation method and the application, the hypoglycemic yeast is utilized for conducting bioconversion to convert the pumpkins into low-energy pentose, glycemic components in the pumpkins are converted into hypoglycemiccomponents, and meanwhile, rich organic chromium in the pumpkins is converted into glucose tolerance factors with a hypoglycemic effect; functional food and health-care products suitable for diabetesand obesity people are developed, and a great significance is provided for the value increase of the pumpkins.

Description

technical field [0001] The invention belongs to the technical field of pumpkin powder preparation, and in particular relates to a hypoglycemic yeast-fermented pumpkin powder, a preparation method and application thereof. Background technique [0002] Diabetes is a silent killer threatening mankind in the 21st century. Among them, China has become the country with the largest number of diabetic patients in the world. Patients with type 1 diabetes and some patients with type 2 diabetes mainly use insulin injections to treat diabetes, but insulin injections will bring some pain to patients, and can also cause hyperinsulinemia, and the cost of treatment is relatively expensive, which is difficult for some civilians to afford , Oral hypoglycemic drugs have a wider range of applications, but some of the side effects cause damage to the liver, kidneys, and nerves of diabetic patients, which affects the therapeutic effect. Therefore, it is urgent to develop hypoglycemic food and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L31/10A23L33/00
Inventor 李元周玉玉牛睿蔡森李瑶窈
Owner XIAN PEIHUA UNIV
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