Chrysanthemum fermentation product and preparation method thereof

A technology for fermented products and chrysanthemum, applied in the field of fermentation technology, can solve the problems of loss of functional components, poor health care function of chrysanthemum fermented products, failure to effectively retain and other problems, and achieve the effect of reducing consumption

Pending Publication Date: 2019-06-04
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Fermentation technology is currently one of the most commonly used methods to extract functional components from chrysanthemums. However, conventional fermentation processes often cause a large loss of functional components such as flavonoids and phenolic acids in chrysanthemums, which are transformed after being utilized by bacteria. It is an organic acid or other fermentation product, and the final chrysanthemum fermented product fails to effectively retain the functional components in chrysanthemum, resulting in poor health care function of chrysanthemum fermented product

Method used

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  • Chrysanthemum fermentation product and preparation method thereof
  • Chrysanthemum fermentation product and preparation method thereof
  • Chrysanthemum fermentation product and preparation method thereof

Examples

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Embodiment 1-3

[0057] In the following examples 1-3:

[0058] The used Lactobacillus paracasei (Lactobacillus paracasei) is self-made by the inventor and has been preserved in the General Microbiology Center (CGMCC) of the China Committee for the Collection of Microbial Cultures on October 16, 2017. Its address is Beichen West, Chaoyang District, Beijing No. 3, Courtyard No. 1, the preservation number is CGMCC No.14813;

[0059] The Lactobacillus brevis used was self-made by the inventor and was deposited in the General Microorganism Center of China Committee for the Collection of Microbial Cultures on October 16, 2017, with the preservation number CGMCC No.14811.

[0060] In the following examples, Leuconostoc enterica, Lactobacillus casei and Lactobacillus plantarum were all provided by China Industrial Microorganism Culture Collection Management Center (abbreviated as CICC), wherein the strain number of Leuconostoc enteritidis was CICC 22241, Lactobacillus casei The strain number of Lactob...

Embodiment 1

[0063] The present embodiment provides a kind of preparation method of chrysanthemum fermented product, comprises the following steps:

[0064] 1. Rehydrate and beat the cleaned fresh Bochrysanthemum with 1.5 times the quality of pure water to obtain chrysanthemum pulp.

[0065] 2. Wheat protein peptide powder, corn protein peptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate and Tween 80 were dissolved with chrysanthemum extract, and the culture medium was prepared. Among them, the mass content of each component in the culture medium is respectively: 0.6% of wheat protein peptide powder, 0.6% of corn protein peptide powder, 0.3% of glucose, 0.3% of sodium acetate, 0.1% of potassium dihydrogen phosphate, 0.01% of magnesium sulfate, Wen 80 0.05%, the balance of chrysanthemum extract.

[0066] 3. Divide the prepared culture medium into five parts, sterilize them at a temperature of about 85°C for about 30 minutes, cool to 37±1°C, and insert...

Embodiment 2

[0071] The present embodiment provides a kind of preparation method of chrysanthemum fermented product, comprises the following steps:

[0072] 1. Rehydrate and beat the cleaned fresh Bochrysanthemum with purified water of the same quality to obtain chrysanthemum pulp.

[0073] 2. Wheat protein peptide powder, corn protein peptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate and Tween 80 were dissolved with chrysanthemum extract, and the culture medium was prepared. Among them, the mass content of each component in the medium is: wheat protein peptide powder 1%, corn protein peptide powder 1%, glucose 0.8%, sodium acetate 0.8%, potassium dihydrogen phosphate 0.5%, magnesium sulfate 0.03%, spit Wen 80 0.2%, the balance of chrysanthemum extract.

[0074] 3. Divide the prepared culture medium into five parts, sterilize them at a temperature of about 85°C for about 30 minutes, cool to 37±1°C, and insert Lactobacillus brevis, Leuconostoc enter...

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Abstract

The invention provides a chrysanthemum fermentation product and a preparation method thereof. The preparation method of the chrysanthemum fermentation product comprises the following steps of performing rehydration and mashing on chrysanthemums so as to obtain chrysanthemum pulp, inoculating the chrysanthemum pulp with seed liquid, performing fermentation until the content of reducing sugar in obtained fermentation liquid is lower than 1%, and performing homogenizing and sterilizing on the fermentation liquid so as to obtain the chrysanthemum fermentation product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with lactobacillus brevis, leuconostoc mesenteroides, lactobacillus paracasei, lactobacillus casei and lactobacillus plantarum respectively, andperforming extended culture, and the culture mediums comprise the following components of a nitrogen source, a carbon source, inorganic salts, an accelerant, an inhibitor and a chrysanthemum extract.Through the adoption of the preparation method provided by the invention, functional compositions in the chrysanthemums can be sufficiently reserved, so that the chrysanthemum fermentation product has favorable capacity of resisting oxidation, favorable capacity of eliminating .OH free radicals and favorable capacity of eliminating DPPH free radicals.

Description

technical field [0001] The invention relates to a chrysanthemum fermented product and a preparation method thereof, in particular to a fermentation process for extracting nutrients from chrysanthemums. Background technique [0002] Chrysanthemum, the name of a traditional Chinese medicine, is the perennial root herbaceous plant of Compositae and Chrysanthemum in Plant Taxonomy. According to the cultivation form, chrysanthemum can be divided into multi-head chrysanthemum, single chrysanthemum, dali chrysanthemum, cliff chrysanthemum, art chrysanthemum, desk chrysanthemum and so on. Traditional Chinese medicine believes that fresh chrysanthemum has the effects of nourishing the heart and calming the nerves, moistening the lungs and relieving cough, and is very beneficial to people who are weak after illness. In addition, chrysanthemum can also disperse wind-heat, calm liver-yang, clear liver and improve eyesight, and can cure wind-heat cold or early febrile disease, fever, sl...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38C12N1/20C12R1/24C12R1/01C12R1/225C12R1/245C12R1/25
Inventor 蔡木易陆路凌空崔欣悦周明谷瑞增鲁军潘兴昌董哲马勇徐亚光马永庆陈亮魏颖张海欣刘艳曹珂璐王憬李国明王雨辰王雨晴毕园秦修远
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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