Preparation method of fermented chrysanthemum cold dressing sauce with alpha-glucosidase inhibitory activity

A technology of glucosidase and inhibitory activity, which is applied in the field of preparation of fermented chrysanthemum cold sauce, can solve the problems of restricting the health effect of food and low bioavailability of active ingredients, and achieve the improvement of α-glucosidase inhibitory activity and high-quality taste and flavor , cheap effect

Pending Publication Date: 2021-03-23
HUAIBEI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, studies have shown that the actual bioavailability of a considerable part of the active ingredients in food is not high, which directly restricts the health effects of food

Method used

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  • Preparation method of fermented chrysanthemum cold dressing sauce with alpha-glucosidase inhibitory activity
  • Preparation method of fermented chrysanthemum cold dressing sauce with alpha-glucosidase inhibitory activity
  • Preparation method of fermented chrysanthemum cold dressing sauce with alpha-glucosidase inhibitory activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. Take dried chrysanthemum as a raw material, wash the skin of chrysanthemum, and then carry out over-flow immersion sterilization in ozone water for 5-15 minutes, and divide the chrysanthemum into several chrysanthemum petals after draining.

[0043] 2. Take dried Cornus officinalis as raw material, wash the epidermis of Cornus officinalis, then immerse and sterilize it in ozone water for 5-15 minutes, and obtain Cornus officinalis after draining.

[0044] 3. Take dried longan meat as a raw material, wash the skin of the longan meat, and then carry out flow-type immersion sterilization in ozone water for 5-15 minutes. After draining, divide the longan meat into several small pieces to obtain longan meat pieces.

[0045] 4. Mix water, chrysanthemum, dogwood and longan meat together at a mass ratio of 20:5:3:2, then add 0.2g each of bifidobacteria, 0.2g of fruit and vegetable fermentation bacteria and 4g of sucrose each, at 30°C, in a shaker Anaerobic fermentation was car...

Embodiment 2

[0054] 1. Take dried chrysanthemum as raw material, wash the chrysanthemum epidermis, and then carry out over-flow immersion sterilization in ozone water for 5-15 minutes, and divide the chrysanthemum into several chrysanthemum petals after draining.

[0055] 2. Take dried Cornus officinalis as raw material, wash the epidermis of Cornus officinalis, then immerse and sterilize it in ozone water for 5-15 minutes, and obtain Cornus officinalis after draining.

[0056] 3. Take dried longan meat as a raw material, wash the skin of the longan meat, and then carry out over-flow immersion sterilization in ozone water for 5-15 minutes. After draining, divide the longan meat into several small pieces to obtain longan meat pieces.

[0057] 4. Mix water, chrysanthemum, cornus officinalis and longan meat at a mass ratio of 20:7:3.5:2.5, then add 0.2g of bifidobacterium, 0.2g of fruit and vegetable fermentation bacteria and 4g of sucrose, at 30°C, in a shaker Anaerobic fermentation was carr...

Embodiment 3

[0066] 1. Take dried chrysanthemum as raw material, wash the chrysanthemum epidermis, and then carry out over-flow immersion sterilization in ozone water for 5-15 minutes, and divide the chrysanthemum into several chrysanthemum petals after draining.

[0067] 2. Take dried Cornus officinalis as raw material, wash the epidermis of Cornus officinalis, then immerse and sterilize it in ozone water for 5-15 minutes, and obtain Cornus officinalis after draining.

[0068] 3. Take dried longan meat as a raw material, wash the skin of the longan meat, and then carry out over-flow immersion sterilization in ozone water for 5-15 minutes. After draining, divide the longan meat into several small pieces to obtain longan meat pieces.

[0069] 4. Mix water, chrysanthemum, dogwood and longan meat together in a mass ratio of 22:9:4:3, then add 0.2g of bifidobacteria, 0.2g of fruit and vegetable fermentation bacteria and 4g of sucrose, in a shaker at 28°C Perform anaerobic fermentation for 5 da...

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Abstract

The invention discloses a preparation method of a fermented chrysanthemum cold dressing sauce with alpha-glucosidase inhibitory activity. The preparation method specially comprises the following steps: frying spice with big fire, performing grinding for later use, knotting shallots, performing putting into a pot, adding rapeseed oil, performing frying, adding a sweet chili sauce, chopped garlic, chopped onion and water, performing stir-frying, adding spice and a tomato sauce, performing decocting, performing braising with heat, finally, adding seasonings, performing uniform stir-frying and performing taking out of a pot; and then sequentially mixing chrysanthemums with dogwood and longan aril according to a certain proportion, then adding sugar, bifidobacterium and fruit and vegetable zymophyte, performing shaking table fermentation to obtain fermentation liquor, then adding saccharomycetes and acetic acid bacteria into the fermentation liquor, and performing secondary fermentation toobtain a finished product. The fermented chrysanthemum cold dressing sauce with alpha-glucosidase inhibitory activity, capable of remarkably improving biological accessibility has the functions of stably reducing blood glucose, being high in safety and reducing the occurrence rate of cardiovascular complications.

Description

technical field [0001] The invention belongs to the technical field of sauces, and in particular relates to a preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity. Background technique [0002] Enzyme food is a product containing specific biologically active ingredients made from vegetables, fresh fruits, fungi, etc., with or without supplementary materials, through microbial fermentation. Its bioactive components include various nutrients provided by plant raw materials and microorganisms, plant-based functional chemical components in natural plants, and some physiologically active substances produced by fermentation, including amino acids, peptides, vitamins, polysaccharides, and polyphenols , flavonoids, alcohols, esters, enzymes, mineral elements, organic acids and various probiotics. Enzymes have a variety of high biological effects (including α-glucosidase inhibitory activity, enhanced metabolism, blood circulation promot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30
Inventor 曾化伟李峰张旭胡梦婷柏晓宇曾昕信丙越乔洁
Owner HUAIBEI NORMAL UNIVERSITY
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