Probiotic fermented food for regulating intestinal health and preparation method thereof

A technology for regulating intestinal tract and probiotics, applied to bacteria, lactobacilli, and small cocci used in food preparation, can solve problems such as inability to guarantee adaptability and product effect, large loss of active ingredients, and easy contamination of products. Achieve the effect of rich metabolite content, maintain intestinal health, and excellent health care effect

Inactive Publication Date: 2019-12-03
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

[0006] Most of the above-mentioned patents on the use of probiotic fermentation to produce and regulate intestinal products are liquid fermentation of probiotics, and most of them are primary fermentation products. Great damage to the overall microenvironment of probiotics, complex pre-fermentation and post-fermentation processes and a lot of waste, large loss of active ingredients, easy contamination of the product, and the addition of

Method used

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  • Probiotic fermented food for regulating intestinal health and preparation method thereof
  • Probiotic fermented food for regulating intestinal health and preparation method thereof
  • Probiotic fermented food for regulating intestinal health and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1: Preparation method of probiotic fermented functional food that regulates intestinal health

[0049] 1. Determination of the inoculation amount of probiotics

[0050] (1) Wash the soybeans and dry them in an oven at 60°C for 5-6 hours, and grind them through a 100-mesh sieve to obtain soybean powder;

[0051] (2) Preparation of activated medium: add 12 g of soybean powder per 100 ml of water to obtain activated medium; sterilize the activated medium under the conditions of 121 ° C for 20 minutes;

[0052] (3) Configure fermentation medium: get soybean flour: water=1: 1.4 (mass volume ratio), mix and place in a 6T solid-state fermentation tank for sterilization to obtain a solid-state fermentation medium for subsequent use; 6T solid-state fermentation tank sterilization conditions For, 121℃, 20min;

[0053] (4) Strain activation: Lactobacillus reuteri, Bifidobacterium longum, Pediococcus lactis, Lactobacillus plantarum, Bifidobacterium animalis, Lactobacillus...

Embodiment 2

[0098] Embodiment 2: Experimental research on improving intestinal flora structure Experimental method:

[0099] 1. Preparation of probiotic fermented food for regulating intestinal health: after preparing probiotic fermented food according to Example 1-4, freeze-dry in a vacuum freeze dryer for 30 hours.

[0100] 2. Experimental animals: 90 male Kunming mice weighing 18-22 g and weaned for one month were purchased from the Experimental Animal Center of the Fourth Military Medical University of the Chinese People's Liberation Army.

[0101] 3. Experimental reagents: Bifidobacterium selective medium (BBL), Lactobacillus selective medium (Lbs), eosin methylene blue agar, sodium azide-crystal violet-escin agar, tryptone-sulfite - Cycloserine agar base (TSC), D-cycloserine solution, physiological saline.

[0102] 4. Experimental procedure: 90 mice were equally divided into blank group, experimental group 1, and experimental group 2. The feces of mice in each group were asepticall...

Embodiment 3

[0110] Embodiment 3: clinical treatment effect

[0111] The probiotic fermented food obtained in Example 1-4 is used for clinical trials after being freeze-dried in a vacuum freeze dryer for 30h, 20 patients in each case, half and half men and women, orally for seven days, twice a day, each time 5g, the therapeutic effect is shown in Table 6.

[0112] Table 6 The therapeutic effect of this patented product on different intestinal diseases

[0113] disease cure markedly effective efficient invalid diarrhea 20 0 0 0 constipate 20 0 0 0 colitis 18 2 0 0

[0114] Judging from the results of clinical experiments, the probiotic fermented food invented by this patent has excellent therapeutic effects on various intestinal diseases, and has a two-way regulating effect on diarrhea and constipation.

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Abstract

The invention belongs to the field of microbial fermentation application, and particularly relates to a functional food produced by segmented solid-state fermentation of soybeans with multiple probiotics and a preparation method of the functional food. The probiotic fermented functional food for regulating intestinal health provided by the invention is prepared by the following steps: pulverizingsoybeans, proportionally and uniformly mixing the pulverized soybeans with water, inoculating probiotics, and carrying out segmented solid-state fermentation. The probiotics comprise lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. Through probiotic fermentation, beneficial active substances in soybeans are increased, and are easier to digest and absorb by a human body, the health-care effect of the soybeans on the body is enhanced, and the soybeans can also play an important role in health regulation of the body.

Description

Technical field: [0001] The invention belongs to the field of microbial fermentation application, and in particular relates to a functional food produced by staged solid-state fermentation of soybeans with various probiotics and a preparation method thereof. Background technique: [0002] Intestinal flora is closely related to human health, and the occurrence and development of some diseases are often accompanied by changes in intestinal flora. In addition, the intestinal tract is the largest immune organ in the human body. The intestinal mucosal immune system includes intestinal-associated lymphoid tissue and related cells and molecular components. It can resist the invasion of bacteria, viruses and toxins from the digestive tract, and is responsible for important immune functions. A strong barrier to prevent external pathogenic factors from invading the body. However, with the acceleration of people's pace of life and changes in eating habits and the environment, many peo...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/135
CPCA23L11/07A23L33/135A23V2002/00A23L11/50A23V2400/173A23V2400/413A23V2400/513A23V2400/515A23V2400/169A23V2400/533A23V2200/30A23V2200/32
Inventor 张震王海宽梁武李树森王飞
Owner 天津创源生物技术有限公司
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