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Preparation process of purple cabbage fermented concentrated powder

A preparation process, the technology of purple cabbage, applied in the functions of food ingredients, food science, application, etc., can solve the problems of nausea, side effects, etc., achieve high nutrient absorption rate, and protect the effect of gastric mucosa

Pending Publication Date: 2020-06-12
台健生物科技(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main functional ingredient in gastrointestinal medicine is MMSC (full name Methyl-methionine sulfonium chloride), which is mainly used to protect and repair the gastric mucosa. However, in order to relieve gastrointestinal discomfort, frequent use of gastrointestinal medicine will cause side effects, such as nausea, so it is urgent It is necessary to develop a food that has the function of protecting the gastric mucosa and can be used for a long time

Method used

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  • Preparation process of purple cabbage fermented concentrated powder
  • Preparation process of purple cabbage fermented concentrated powder

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preparation example Construction

[0026] A kind of preparation technology of purple cabbage fermented concentrated powder of the present invention, such as figure 1 As shown, it specifically includes the following steps:

[0027] Step 1: Select a certain weight of fresh purple cabbage, and divide it into purple cabbage A, purple cabbage B and purple cabbage C, and simultaneously activate and cultivate genera A, B, C, D and E respectively genus, in the EU standard, under the GRAS of the FDA, select qualified strains and carry out mass culture, so that the activity of the strains can be optimized and the number of bacteria can reach 10 9 CFU / ml. Preferably, the genus A is any yeast, the genus B is any acetic acid bacterium, and the genus C or D or E is any lactic acid bacterium; wherein, the weight of purple cabbage A accounts for the total amount of raw materials 60% of the weight, the weight of purple cabbage B accounts for 20% of the total weight of raw materials, and the weight of purple cabbage C accounts...

Embodiment 1

[0035] A kind of preparation technology of purple cabbage fermented concentrated powder of the present invention specifically comprises the following steps:

[0036] Step 1: Select a certain weight of fresh purple cabbage, and divide it into 60% purple cabbage A, 20% purple cabbage B, and 20% purple cabbage C, and simultaneously activate and cultivate the genera A, B and C respectively. The genus Bacillus, the genus D and the genus E, and the genus A are budding yeasts, which are cultivated in an environment with an indoor temperature of 27° C. and a humidity of 65%. The genus B is Acetobacter membranosa, and it is cultivated in an environment with an indoor temperature of 26°C and a humidity of 62%. The genus C is streptococcus thermophilus, and it is cultivated in an environment with an indoor temperature of 25° C. and a humidity of 60%. The genus D is Lactobacillus plantarum, and it is cultivated in an environment with an indoor temperature of 26° C. and a humidity of 68%....

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Abstract

The invention discloses a preparation process of purple cabbage fermented concentrated powder, and relates to the technical field of health-care food processing. Purple cabbages with excellent management are strictly selected as a main raw material, saccharomycetes, acetic acid bacteria and lactic acid bacteria are inoculated in stages for fermentation by utilizing a pure bacterium inoculation dryfermentation engineering technology, the fermentation time is up to more than one year, and then a dry fermentation and low-temperature drying product is purified and extracted into powder. The purple cabbages are rich in MMSU (commonly known as vitamin U), nutrients in the purple cabbages are converted into rich amino acids and other small molecules, the nutrient absorption rate is higher, gastric mucosa can be effectively protected, and the purple cabbage fermented concentrated powder is a high-antioxidant food converted through natural plant fermentation and can be taken for a long time.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a preparation process of purple cabbage fermented concentrated powder. Background technique [0002] The stomach is an important digestive organ. There are five layers of tissue in the stomach wall and duodenum wall. When the muscularis mucosa is hollowed out, it is called an ulcer. What is more serious is that the bottom serosa is hollowed out. It can cause bleeding and perforation, so it is necessary to protect the gastric mucosa. People who are stimulated by drugs, like to drink spirits and strong tea, drink coffee on an empty stomach, are addicted to smoking, and people who eat irregularly are prone to stomach problems. In the prior art, people will relieve stomach discomfort by taking gastrointestinal medicine. The main functional ingredient in gastrointestinal medicine is MMSC (full name Methyl-methionine sulfonium chloride), which is mainly used to protect ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/32
Inventor 侯贝霞
Owner 台健生物科技(福建)有限公司
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