A kind of hypoglycemic yeast fermented pumpkin powder and its preparation method and application

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

Active Publication Date: 2022-06-28
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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  • A kind of hypoglycemic yeast fermented pumpkin powder and its preparation method and application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of hypoglycemic yeast fermented pumpkin powder, comprising the following steps:

[0029] S1, Pumpkin Fermentation

[0030] Using honey pumpkin as raw material, take fresh pumpkin, wash, peel, cut into pieces, put it in a steamer and steam for 30 minutes, then let it cool to room temperature, mix with yeast liquid according to 2% of the quality of steamed pumpkin, the concentration of yeast liquid is 10 7 CFU / ml, ferment at room temperature at 20±2°C for 24 hours, until reaching the end point of fermentation, to obtain yeast squash;

[0031] The method for judging the termination point of fermentation is as follows: centrifuge the fermentation product at 10,000 rpm for 10 minutes, draw the supernatant, and detect when the light absorption ratio of OD480 / OD490 is greater than 1 (the absorption value of six-carbon sugar is at 490 nm, and the absorption value of five-carbon sugar is at 490 nm. At 480nm), the fermentation was terminated, which was the ...

Embodiment 2

[0035] A preparation method of hypoglycemic yeast fermented pumpkin powder, comprising the following steps:

[0036] S1, Pumpkin Fermentation

[0037] Using the big millet pumpkin as the raw material, take the fresh pumpkin, wash, peel, cut into pieces, put it in the steamer and steam for 40 minutes, then let it dry to room temperature, and mix with the yeast liquid according to 5% of the quality of the steamed pumpkin, the concentration of the yeast liquid is 10 7 CFU / ml, ferment at room temperature of 30-35°C for 36 hours, until reaching the end point of fermentation, to obtain yeast squash;

[0038] The judgment method of the fermentation termination point is as follows: take the fermentation product and centrifuge 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 to the supernatant), v / v / v) color development, six-carbon sugar does not develop color, five-carbon sugar develops...

Embodiment 3

[0042] A preparation method of hypoglycemic yeast fermented pumpkin powder, comprising the following steps:

[0043] S1, Pumpkin Fermentation

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

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

[0046]S2, the ye...

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Abstract

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. The invention utilizes yeast strains to ferment the pumpkin, and then makes the hypoglycemic yeast fermented pumpkin powder after drying and crushing. The invention utilizes hypoglycemic yeast to carry out biotransformation to convert it into low-energy pentose, transforms the sugar-raising components in pumpkin into hypoglycemic components, and simultaneously transforms the rich organic chromium in pumpkin into glucose tolerance factor with hypoglycemic effect; development It is a functional food and health product suitable for people with diabetes and obesity, and is of great significance to the value-added of pumpkin.

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 and a preparation method and application. Background technique [0002] Diabetes is the silent killer that threatens humanity in the 21st century. Among them, China has become the country with the largest number of diabetic patients in the world. Type I diabetic patients and some type II diabetic patients mainly treat diabetes by injecting insulin, but insulin injection will bring some pain to patients, and also cause hyperinsulinemia, and the cost of treatment is expensive, and it is difficult for some civilians to afford this cost , Oral hypoglycemic drugs have a wider range of applications, but some of these side effects cause damage to the liver, kidneys, and nerves in diabetic patients, which affects the therapeutic effect. Therefore, the development of hypoglycemic foods and health care products ...

Claims

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Application Information

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Patent Type & Authority Patents(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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