Development and preparation method of bacterial cellulose and Chinese wolfberry juice compound diet food
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A technology of bacterial cellulose and a production method, applied in the field of food, can solve problems such as unsatisfactory effects, and achieve the effects of increasing fullness, rich flavor and good taste.
Inactive Publication Date: 2020-12-04
TIANJIN UNIV OF SCI & TECH
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Problems solved by technology
People often carry out physical exercises with a large amount of exercise or go on a diet to lose weight, but often cannot achieve satisfactory results
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Embodiment 1
[0036] A fermented wolfberry functional food with weight loss effect of the present invention is compounded with bacterial cellulose and wolfberry puree, so that the weight loss product has the advantages of low calorie, high satiety, and excellent flavor, and is suitable for people who lose weight.
[0037] In this preferred embodiment, the preparation method of Lycium barbarum bacterial cellulose comprises the steps:
[0038] (1) Connect the slanted seeds of Gluconacetobacter xylinum CGMCC2955 to the seed culture medium, and cultivate them with shaking at 30°C for 48h;
[0039] (2) Inoculate the seed liquid into the fermentation medium according to a certain proportion of inoculum (the fermentation medium formula is glucose 20g / L, peptone 10g / L, yeast powder 7.5g / L, Na2HPO4 10g / L, medium pH uses ice Acetic acid was adjusted to 6.0±0.3, sterilized at 115°C for 30 minutes for later use), left to ferment at a constant temperature of 30°C, and the fermentation days were 16 days;...
Embodiment 2
[0048] (1) Connect the slanted seeds of Gluconacetobacter xylinum CGMCC2955 to the seed medium, and cultivate it with shaking at 30°C for 72h;
[0049](2) Inoculate the seed liquid into the fermentation medium by a certain proportion of the inoculation amount (the fermentation medium formula is glucose 15g / L, peptone 5g / L, yeast powder 10g / L, Na2HPO4 5g / L, medium pH uses glacial acetic acid Adjust to 6.0±0.3, sterilize at 115°C for 30 minutes for later use), leave to ferment at a constant temperature of 30°C, and ferment for 8 days;
[0050] (3) Take out the Lycium barbarum bacterial cellulose with a thickness of more than 2cm, wash off the culture solution residue adhering to the bacterial cellulose with water, and sterilize at 121°C for 30 minutes;
[0051] (4) Get the cleaned wet bacterial cellulose, dry it, get the dried bacterial cellulose and pulverize it to a powder with 40 mesh sieves;
[0052] (5) The original juice of wolfberry was purchased from Qiyuantang (Ningxia...
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Abstract
The invention relates to process development and product preparation of a Chinese wolfberry diet food, and belongs to the field of foods. The preparation method comprises the following steps of takingfresh Chinese wolfberry as a substrate, and carrying out peeling, seed removing, homogenization and sterilization to obtain Chinese wolfberry primary pulp; and meanwhile, inoculating gluconacetobacter xylinus into a preferred fermentation culture medium, performing fermentation to obtain bacterial cellulose, cutting or grinding the bacterial cellulose into bacterial cellulose particles or powderwith a certain specification, and compounding the bacterial cellulose particles or powder with the Chinese wolfberry primary pulp, so that the volume ratio of the bacterial cellulose in the Chinese wolfberry fermented juice reaches 20-60%. The bacterial cellulose and Chinese wolfberry juice compound diet product obtained by the method has the advantages of high satiety, high fiber content, rich Chinese wolfberry flavor, crisp and smooth taste and the like, and is suitable for obese people to eat. The product can achieve the purpose of losing weight through low calorie, high fiber and digestionpromotion, and is a safe and healthy high-fiber food. A new direction is provided for deep processing and product development of the Chinese wolfberry.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to a bacterial cellulose slimming functional food. Background technique [0002] The root cause of obesity is that energy intake exceeds energy expenditure. Therefore, the fundamental way to lose weight is either to reduce energy intake or to increase energy expenditure. Modes such as people often carry out the physical exercise of large amount of exercise or be on a diet reduce weight, but often can not obtain satisfactory effect. [0003] With the deepening of research, many people who lose weight realize that diet adjustment, appropriate aerobic exercise and regular life are more conducive to increasing energy consumption and fat metabolism and consumption. Clinical research also shows that scientific and reasonable nutritional therapy combined with exercise intervention is still the most effective and safest basic treatment. Health food, also known as functional food, is a spec...
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