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Woman type lactic acid bacteria fermented trepang and American ginseng oral liquid and preparation method thereof

A technology of lactic acid bacteria fermentation and ginseng oral liquid, which is applied in the field of fermented lactic acid bacteria bioengineering, can solve the problems of single health food ingredients and retention of fishy smell of sea cucumbers, etc., and achieve the effect of high number of viable lactic acid bacteria and reasonable formula

Pending Publication Date: 2019-06-11
HARBIN INST OF TECH AT WEIHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Patent CN201710898183 introduces a fermented sea cucumber product, which is fermented with traditional Aspergillus oryzae and Aspergillus root, but the fishy smell of sea cucumber still remains
The current status of health food with sea cucumber as the main raw material is relatively single, and there are few health foods developed for a certain group of people

Method used

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  • Woman type lactic acid bacteria fermented trepang and American ginseng oral liquid and preparation method thereof
  • Woman type lactic acid bacteria fermented trepang and American ginseng oral liquid and preparation method thereof

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preparation example Construction

[0023] A female-type lactic acid bacteria fermented double ginseng oral liquid is characterized in that the formula of the oral liquid consists of sea cucumber fermented liquid, American ginseng extract, wolfberry extract, mulberry extract, purple sweet potato extract, soybean isoflavones, fig extract, motherwort extract, red cabbage extract, and xylitol, and the weight parts of the above-mentioned components are 20%~50% of sea cucumber fermentation broth, 20%~30% of American ginseng extract, 5%~10% of wolfberry extract, Mulberry extract 5%~10%, purple sweet potato extract 5%~10%, fig extract 5%~10%, soybean isoflavones 5%~10%, red clover extract 5%~10%, motherwort extract 5%~10%, xylitol 1~5%, the steps of the preparation method are as follows: (1). Remove the viscera of fresh sea cucumbers, wash them, add pure water and cook them. The ratio of sea cucumbers to pure water is 1:4~1:10, the cooking temperature of sea cucumber is 50~100°C, the cooking time is 30~60min, and then ...

Embodiment 1

[0030] A female-type lactic acid bacteria fermented double ginseng oral liquid is characterized in that the formula of the oral liquid consists of sea cucumber fermented liquid, American ginseng extract, wolfberry extract, mulberry extract, purple sweet potato extract, soybean isoflavones, fig extract, motherwort extract, red carnation extract, xylitol, the weight parts of the above-mentioned components are 50kg of sea cucumber fermented liquid, 20kg of American ginseng extract, 5kg of wolfberry extract, 5kg of mulberry extract, 5kg of purple sweet potato extract, Fig extract 5kg, soybean isoflavone 5kg, motherwort extract 3kg, red clover extract 6kg, xylitol 1kg, the specific process parameters are as follows: (1) Weigh 50kg fresh sea cucumber, remove internal organs, clean, add 300kg pure water , cook at 65°C for 30 minutes, and homogenize with a homogenizer; (2) After the sea cucumber homogenate in step (1) is cooled, insert activated Acetobacter woodii at a volume ratio of ...

Embodiment 2

[0032] A female-type lactic acid bacteria fermented double ginseng oral liquid is characterized in that the formula of the oral liquid consists of sea cucumber fermented liquid, American ginseng extract, wolfberry extract, mulberry extract, purple sweet potato extract, soybean isoflavones, fig extract, motherwort extract, red carnation extract, xylitol, the weight parts of the above-mentioned components are 50kg of sea cucumber fermented liquid, 30kg of American ginseng extract, 10kg of wolfberry extract, 7kg of mulberry extract, 7kg of purple sweet potato extract, Fig extract 8kg, soybean isoflavone 5kg, red clover extract 5kg, motherwort extract 7kg, xylitol 2kg, the specific process parameters are as follows: (1) Weigh 50kg fresh sea cucumber, remove internal organs, clean, add 200kg pure water , cook at 100°C for 30 minutes, and homogenize with a homogenizer; (2) After the sea cucumber homogenate in step (1) is cooled, insert activated Acetobacter woodii at a volume ratio o...

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Abstract

The invention relates to the technical field of fermentation type lactic acid bacteria bioengineering, in particular to woman type lactic acid bacteria fermented trepang and American ginseng oral liquid and a preparation method thereof. The formula of the oral liquid is characterized by consisting of the following components in parts by weight of 20%-50% of trepang fermentation liquid, 20-30% of American ginseng extracts, 5%-10% of Chinese wolfberry fruit extracts, 5%-10% of mulberry extracts, 5%-10% of purple sweet potato extracts, 5%-10% of soybean isoflavone, 5%-10% of fig extracts, 5%-10%of motherwort extracts, 5%-10% of red clover extracts and 1-5% of xylitol. The woman type lactic acid bacteria fermented trepang and American ginseng oral liquid has the advantages of being reasonablein formula, capable of supplementing qi, replenishing blood, expelling toxins and nourishing faces, high in lactic acid bacteria viable count and the like.

Description

technical field [0001] The invention relates to the technical field of fermented lactic acid bacteria bioengineering, in particular to a woman-type lactic acid bacteria fermented double ginseng oral liquid with reasonable formula, nourishing qi and blood, expelling toxins and beautifying the skin, and having a high number of viable lactic acid bacteria and a preparation method thereof. Background technique [0002] As we all know, sea cucumber, also known as sea cucumber, sea rat, and sea cucumber, is a rare marine animal belonging to the class Echinodermata (Holothuroidea or Holothuroidea). The ancients discovered that "its nature is warm and nourishing, and it is full of ginseng". It is named for its tonic effect. It is one of the "eight delicacies" of seafood, and it is as famous as bird's nest, abalone, and shark's fin. Sea cucumber is a typical high-protein, low-fat, low-cholesterol food. The protein content of sea cucumber is as high as 55%. It is rich in 18 kinds of a...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 李惠静吴彦超公丕贤
Owner HARBIN INST OF TECH AT WEIHAI
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