Anti-alcohol probiotic fruit and vegetable freeze-dried powder and preparation method thereof

A technology of freeze-dried powder and probiotics, applied in biochemical equipment and methods, methods based on microorganisms, bacteria used in food preparation, etc., can solve problems such as unsatisfactory hangover effects

Pending Publication Date: 2021-05-07
LUOYANG TMAXTREE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the hangover products on the market are mainly chemical synthetic drugs and natural Chinese herbal medicines. For example, the hangover products developed in western countries are mainly synthetic drugs, while Asian countries focus on the research and development of natural drugs. There are few products that use live probiotics as carriers. The anti-alcoholic products have relatively unsatisfactory anti-alcohol effects, and fail to fundamentally reduce the absorption of ethanol by the human body and alleviate the toxic effects of ethanol

Method used

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  • Anti-alcohol probiotic fruit and vegetable freeze-dried powder and preparation method thereof
  • Anti-alcohol probiotic fruit and vegetable freeze-dried powder and preparation method thereof
  • Anti-alcohol probiotic fruit and vegetable freeze-dried powder and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0036] A kind of preparation method of hangover probiotic fruit and vegetable freeze-dried powder, its specific steps are as follows:

[0037] 1) Preparation of seed liquid: Streak culture of Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus and Streptococcus thermophilus on solid medium respectively, Pick a newly activated single colony to connect to the liquid medium, and culture it with shaking until the logarithmic growth phase as the seed liquid;

[0038] 2) Net selection of raw materials, including 20-45 parts by weight of carrots, 10-20 parts by weight of tomatoes, 10-15 parts by weight of cabbage and 5-10 parts by weight of soy milk; add 20-60 parts by weight of water, beat, adjust When the pH reaches 5.0-5.5, put it into a high-temperature instant sterilizer, undergo high-temperature instant sterilization at 142 °C for 3-5 seconds, and then cool to 37 °C;

[0039] 3) Using ...

Embodiment 1

[0046] Example 1 Bacterial strain cultivation and ethanol-resistant performance test of the bacterial strain

[0047] 1) culture medium

[0048] MRS liquid medium: peptone 10g / L, beef extract 10g / L, yeast extract 5g / L, disodium hydrogen citrate 2g / L, glucose 10g / L, Tween 80 1mL / L, sodium acetate 5g / L, phosphoric acid Sodium hydrogen disodium 2g / L, magnesium sulfate 0.58 g / L, manganese sulfate 0.25 g / L, pH 6.2-6.6, sterilized at 121°C for 20 min.

[0049] MRS solid medium: add 20 g / L agar powder on the basis of MRS liquid medium configuration, and sterilize at 121°C for 20 minutes.

[0050] 2) Inoculate Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus, and Streptococcus thermophilus into MRS solid medium for streak culture, and then pick new ones respectively. The activated single colony was inoculated in 100 mL of MRS liquid medium, and cultured statically in a 37°C incubator for ...

Embodiment 2

[0054] Example 2 Preparation of probiotic fruit and vegetable fermented freeze-dried powder 1

[0055] 1) Culture medium configuration

[0056] Weigh 20 parts by weight of carrots, 20 parts by weight of tomatoes, 15 parts by weight of cabbage, 10 parts by weight of soybean milk, and 20 parts by weight of water, make a slurry, adjust the pH to 5.5 for later use; put the above raw materials into a high-temperature instant sterilizer sterilized at 142°C for 3 s, and then cooled to 37°C.

[0057] 2) Inoculation and fermentation

[0058] Fill the prepared medium separately, inoculate Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus, and Streptococcus thermophilus with 3% seed liquid into the fermentation The raw material solution was fermented at 37°C at a speed of 3000 r / min for 20 h to obtain a fermentation broth.

[0059] 3) Low-temperature vacuum freeze-drying

[0060] Centrifuge...

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Abstract

The invention provides an anti-alcohol probiotic fruit and vegetable freeze-dried powder and a preparation method thereof. The anti-alcohol probiotic fruit and vegetable freeze-dried powder is formed in a way that lactobacillus reuteri, lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus casei, lactobacillus helveticus, lactobacillus rhamnosus and streptococcus thermophiles are mixed at a ratio, wherein the lactobacillus reuteri, the lactobacillus plantarum, the lactobacillus bulgaricus, the lactobacillus casei, the lactobacillus helveticus, the lactobacillus rhamnosus and the streptococcus thermophiles take Daucus carota var. sativa Hoffm., Lycopersicon esculentum, Brassica oleracea L. and soybean milk as raw materials, and the viable count of the lactobacillus reuteri, the lactobacillus plantarum, the lactobacillus bulgaricus, the lactobacillus casei, the lactobacillus helveticus, the lactobacillus rhamnosus and the streptococcus thermophiles is independently 10<7>-10<9> cfu/g. The anti-alcohol probiotic fruit and vegetable freeze-dried powder is obtained in a way that the pure natural Daucus carota var. sativa Hoffm., Lycopersicon esculentum, Brassica oleracea L. and soybean milk is fermented through probiotics, and therefore, the anti-alcohol probiotic fruit and vegetable freeze-dried powder does not contain any chemical synthesis substance, is a pure natural compound probiotic fruit and vegetable freeze-dried powder capable of efficiently degrading alcohol, and has the functions of boosting immunity, regulating intestinal flora balance, preventing constipation and diarrhea and the like.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a hangover probiotic fruit and vegetable freeze-dried powder and a preparation method thereof. Background technique [0002] my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. Moderate drinking can bring benefits to health, but long-term excessive alcohol can cause a lot of harm to people's health. However, drinking is a long-standing culture and an indispensable custom in Chinese etiquette. Drinking alcohol is also inevitable on many occasions Therefore, the study of hangover has become inevitable. [0003] The purpose of hangover is to protect the gastrointestinal tract, liver and other organs an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/225C12R1/25C12R1/46
CPCA23L33/135C12N1/20A23V2002/00A23V2400/173A23V2400/125A23V2400/123A23V2400/175A23V2400/249A23V2400/169A23V2200/334A23V2300/10
Inventor 王立言丁盼盼
Owner LUOYANG TMAXTREE BIOTECH CO LTD
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