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Low-acidity micro-ecological food produced through three-stage probiotic fermentation of Chinese dates

A probiotic and mixed bacterial fermentation technology, applied in food science and other directions, to maintain intestinal health, facilitate proliferation, and reduce absorption

Inactive Publication Date: 2019-05-28
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most traditional fermented beverages are based on animal emulsion, supplemented with sugar and added with probiotics for fermentation. However, it is rare to produce probiotic functional drinks and probiotic preparations by mixing jujube pulp with some soybean powder and then fermenting probiotics in stages. to report

Method used

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  • Low-acidity micro-ecological food produced through three-stage probiotic fermentation of Chinese dates
  • Low-acidity micro-ecological food produced through three-stage probiotic fermentation of Chinese dates
  • Low-acidity micro-ecological food produced through three-stage probiotic fermentation of Chinese dates

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Example 1: A jujube fermented probiotic beverage and live probiotic preparation

[0067] A jujube fermented probiotic beverage and a live probiotic preparation, the preparation method of which is as follows:

[0068] (1) Purchase commercially available defatted soybean powder for later use.

[0069] (2) Preparation of fermentation medium: select jujubes without worm eyes, mildew and other diseases, wash and remove the pits; mix the pitted jujubes with drinking water at 20°C in a mass ratio of 1:6, Soak for 3 hours; add the soaked jujube and the soaking liquid to a beater and beat to obtain jujube pulp. The beating condition is 700 rpm, and then add 0.05% pectinase of its mass to treat for 65 minutes, and the pH is natural; Add soybean powder to the obtained jujube pulp, add 150 g of soybean powder and 3 g of food grade calcium carbonate per 1 L of jujube pulp and mix evenly. After mixing evenly, sterilize to obtain a liquid fermentation medium.

[0070] (3) Three-stag...

Embodiment 2

[0079] Example 2 A jujube fermented probiotic beverage and live probiotic preparation

[0080] The specific preparation method is as follows:

[0081] 1) Mix the pitted jujube with drinking water at 15°C in a mass ratio of 1:5, and soak for 2 hours;

[0082] 2) The soaked jujube and the soaking liquid are jointly added to a beater and beaten to obtain jujube pulp, and the beating condition is 700 rpm;

[0083] 3) Add soybean powder to the obtained jujube pulp, add 100 g of soybean powder and 1 g of food-grade calcium carbonate per 1 L of jujube pulp and mix evenly, and then sterilize to obtain a liquid fermentation medium. The sterilization conditions are: 115 ° C, 20min;

[0084] 4) For the obtained jujube sterilized fermentation substrate, use three-stage fermentation to carry out, and the first stage of fermentation firstly inoculates the Bacillus coagulans seed liquid into 2 × 10 6 Insert CFU / mL, ferment in airtight at 35°C for 12h, then carry out the second stage of mi...

Embodiment 3

[0087] Example 3 A jujube fermented probiotic beverage and live probiotic preparation

[0088] The specific preparation method is as follows:

[0089] 1) Mix the pitted jujube with drinking water at 25°C in a mass ratio of 1:7, and soak for 2.5 hours;

[0090] 2) The soaked jujube and the soaking liquid are jointly added to a beater and beaten to obtain jujube pulp, and the beating condition is 700 rpm;

[0091] 3) Then add 0.1% pectinase of its quality to treat for 50 minutes, and the pH is natural;

[0092] 4) Add soybean powder to the obtained jujube pulp, add 100 g of soybean powder and 2 g of food grade calcium carbonate per 1 L of jujube pulp and mix evenly, and then sterilize to obtain a liquid fermentation medium. The sterilization conditions are: 115 ° C, 20min;

[0093] 5) For the obtained jujube sterilized fermentation substrate, use three-stage fermentation to carry out, and the first stage of fermentation firstly inoculates the Bacillus coagulans seed liquid in...

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Abstract

The invention relates to the field of application of microbial fermentation, in particular to low-acidity micro-ecological food produced through three-stage probiotic fermentation of Chinese dates anda preparation method of the low-acidity micro-ecological food. The invention mainly provides probiotic functional beverages, probiotic powder, the micro-ecological food and preparation methods of theprobiotic functional beverages, the probiotic powder and the micro-ecological food through staged fermentation based on different temperatures with agricultural products such as the Chinese dates andsoybeans as raw materials. The invention aims to prepare the probiotic functional beverages, the probiotic powder and the micro-ecological auxiliary food for intestinal flora disorder, constipation and diarrhea of modern people, and an idea is provided for production and research of related products.

Description

Technical field: [0001] The invention relates to the field of microbial fermentation application, in particular to a low-acidity micro-ecological food produced by three-stage probiotic fermentation using jujube and a preparation method thereof. Background technique: [0002] With the rapid development of science and technology, people's pace of life is accelerating, and the pressure of modern people's life is also increasing. The long-term fast-paced life, unhealthy eating habits and the excessive use of antibiotics have caused many people's gut microbes to stabilize. Previous studies have confirmed that the destruction of the intestinal microecology will lead to the decline of the body's immunity, the disorder of the intestinal flora (specifically manifested as symptoms such as constipation, diarrhea, and bowel sounds), and the occurrence of modern affluent diseases such as diabetes , and recent studies have shown that the imbalance of gut microbial homeostasis can also cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/00
Inventor 王海宽路福平郝忠超王伟
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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