Low-acidity micro-ecological food produced through three-stage probiotic fermentation of Chinese dates
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
- Publication Date
- 2019-05-28
- Estimated Expiration
- Not applicable · inactive patent
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Abstract
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...