Preparation method for improving antioxidant effect of roxburgh rose fermented fruit drink
An anti-oxidation and prickly pear technology is applied in the field of preparation of improving the antioxidant efficacy of prickly pear fermented fruit drink, which can solve problems such as chronic diseases and biofilm system damage, and achieve the effects of reducing bitterness, enhancing taste, and improving taste characteristics.
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Embodiment 1
[0029] A preparation method for improving the antioxidative efficacy of Rosa roxburghii fermented fruit drink, the detailed steps of the preparation method are as follows (using a single yeast strain to ferment, which is Candida utilis (candida utilis) strain):
[0030] (1) Take the Candida utilis strains stored in the slant test tube of the refrigerator at 4°C, and use an inoculation loop to lightly tap 0.05g of the bacteria on the surface of the colony on the slant of the bacteria, and then dilute it with 100μL sterile water. Use a coating bar to coat on a 90mm culture dish with YM solid medium, then culture at 28°C for 48h, take 0.05g of the obtained single colony after cultivation and transfer it to 200mL YM liquid medium for strain preparation. The strain preparation conditions are as follows: the temperature is 28°C, the rotation speed is 180rpm, cultured for 26h to the logarithmic growth phase, and the bacterial concentration OD is measured with a spectrophotometer 600 ...
Embodiment 2
[0036] A preparation method for improving the antioxidative effect of Rosa roxburghii fermented fruit drink, the detailed steps of the preparation method are as follows (using Saccharomycopsis fibuligera yeast (Saccharomycopsis fibuligera) strain single yeast strain for fermentation):
[0037](1) Take the yeast strain of Physicosporium fumigatus preserved in a slant test tube of a refrigerator at 4°C, lightly tap 0.03g of the bacteria on the surface of the colony on the slant with an inoculation loop, and then dilute it with 100 μL of sterile water to dilute Then use a coating bar to spread on a 90mm petri dish with YM solid medium, then culture at 28°C for 48h, take 0.03g of the obtained single colony and transfer it to 200mL YM liquid medium for strain preparation , the strain preparation conditions are: the temperature is 28°C, the rotation speed is 180rpm, cultivated for 26h to the logarithmic growth phase, and the bacterial concentration OD is measured with a spectrophotom...
Embodiment 3
[0043] The present invention improves the preparation method of Rosa roxburghii fermented fruit drink anti-oxidative efficacy, the detailed steps of this preparation method are as follows (using Candida utilis (candida utilis) bacterial strain and Saccharomycopsis fibuligera bacterial strain two kinds of yeast strains for fermentation):
[0044] (1) Take the two strains of Candida utilis and Saccharomyces fumigatus preserved in the slant test tubes of the refrigerator at 4°C, and use an inoculation loop to lightly touch 0.05g of the bacteria on the surface of the colony on the slope of the bacteria, and then Dilute with 100 μL sterile water respectively, and after dilution, spread them on 90 mm culture dishes with YM solid medium with a coating bar, and then culture them at 28°C for 48 hours. After culture, take 0.05 g of each single colony Transfer to 200mL YM liquid medium for strain preparation. The strain preparation conditions are: temperature 28°C, rotation speed 180rpm,...
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