Antioxidant functional food prepared by probiotic solid-state fermentation and preparation method of antioxidant functional food

A functional food, solid state fermentation technology, applied in the direction of bacteria, Lactobacillus, Chlorella, etc. used in food preparation, to achieve the effect of unique taste

Inactive Publication Date: 2019-11-19
天津创源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Most of the anti-aging foods disclosed in the above-mentioned prior art are compounded from various natural food extracts and various nutrients. The prepa

Method used

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  • Antioxidant functional food prepared by probiotic solid-state fermentation and preparation method of antioxidant functional food
  • Antioxidant functional food prepared by probiotic solid-state fermentation and preparation method of antioxidant functional food
  • Antioxidant functional food prepared by probiotic solid-state fermentation and preparation method of antioxidant functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1: Antioxidant functional food produced by solid-state fermentation of probiotics and its preparation method

[0051] 1. Determination of raw material ratio

[0052] (1) Select high-quality lentils, soybeans, seabuckthorns, and jujubes to grind respectively through a 100-mesh sieve;

[0053] (2) Preparation of activated medium: add 10g of soybean powder per 100mL of water; sterilization conditions: 121°C, 20min;

[0054] (3) Preparation of fermentation medium: mix seabuckthorn powder, jujube powder, lentil powder and soybean powder evenly according to a certain weight ratio, and prepare a solid-state fermentation medium according to the mass ratio of the mixture and water at 1:1.5, and place it in a 6T solid-state fermentation tank Medium sterilization for standby; Sterilization conditions: 121°C, 20min;

[0055] (4) Strain activation: Lactobacillus reuteri, Bifidobacterium longum, Pediococcus lactis, Lactobacillus plantarum, Bifidobacterium animalis, Lactobac...

Embodiment 2

[0114] Example 2: Determination of Bioactive Components in Antioxidant Functional Foods Produced by Solid State Fermentation of Probiotics

[0115] Antioxidant functional foods that use probiotic solid-state staged fermentation produce different metabolites according to the type and sequence of the strains introduced, and the metabolites have more types and higher activity.

[0116] ① After the probiotics were fermented in staged solid state, Bacillus natto and Bacillus coagulans were introduced into them, and then fermented with aeration at 37°C for 12 hours. The content of carotenoids and proanthocyanidins was determined by colorimetry. With reference to the method reported by Ndolo et al., with slight modifications, a 96-well microtiter plate was used for rapid determination. In each well of the 96-well plate, sequentially add the water-soluble extract of probiotic solid-state staged fermentation and anti-aging effect diluted to an appropriate multiple, and measure the abso...

Embodiment 3

[0125] Embodiment 3: the mensuration of antioxidant function

[0126] Select 72 healthy female 10-month-old mice and randomly divide them into six groups with 12 animals in each group, including three blank control groups, three unfermented food experimental groups, and three probiotic solid-state fermented food experimental groups. Both the unfermented food experimental group and the probiotic solid-state fermented food experimental group were given three times a day, 10 g each time, with meals, and the blank control group was given distilled water for 48 consecutive days. The animals were tested for various indicators 30 minutes after the last time the food was given, and the results are shown in Table 7;

[0127] 1. Determination of mouse erythrocyte superoxide dismutase (SOD) activity

[0128] SOD catalyzes the superoxide anion radical (O 2- ) to generate H 2 o 2 , and then generate water by other antioxidant enzymes such as glutathione peroxidase and catalase, which c...

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Abstract

The invention provides an antioxidant functional food prepared by probiotic solid-state fermentation. According to the antioxidant functional food, a mixture of sea buckthorn, fructus jujubae, lens, and soybeans is taken as a fermentation substrate, lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis are adopted, and the antioxidant functional food is prepared through solid-state segmentation fermentation. The antioxidant functional food prepared by probiotic solid-state fermentation has the effects of anti-aging, detoxification and beautification, freckle removing and whitening, and the like.

Description

technical field [0001] The invention belongs to the field of microbial fermentation application, and in particular relates to an anti-oxidation functional food obtained by solid-state fermentation of probiotics and a preparation method thereof. Background technique [0002] Aging is a slow, common and irreversible process of decline in most organisms with age, an inevitable step towards natural death, and a common risk factor for geriatric diseases. With the advancement of science and technology and the improvement of living conditions, population aging in countries around the world continues to intensify and has become an important public issue. The exact mechanism of aging, there are dozens of theories about aging, such as free radical theory, mitochondrial DNA damage theory, telomere theory, cross-linking theory, biofilm damage theory, genetic program theory, chromosomal mutation theory, immune theory, endocrine theory, apoptosis theory, etc. At present, the most resear...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2400/117A23V2400/165A23V2400/173A23V2400/413A23V2400/513A23V2400/169A23V2400/533
Inventor 韩雪梅李树森王飞王海宽梁武
Owner 天津创源生物技术有限公司
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