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Fermented product prepared from auricularia auricula waste residues and fruit and vegetable wastes, composition of fermented product and application of fermented product to diabetes mellitus

A technology of fruit and vegetable waste and composition, applied in the direction of application, bacteria used in food preparation, food science, etc., can solve the problems of lack of in-depth exploration, achieve non-toxic and side effects, prevent and control diabetes, and have good safety effects

Pending Publication Date: 2021-05-28
INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lactic acid bacteria fermented fruit and vegetable juice is one of the most concerned probiotic drinks in recent years. It brings to consumers the nutritional and health value of fruit and vegetable juice and probiotics that complement each other. However, lactic acid bacteria fermentation is still lacking in the utilization of fruit and vegetable waste and the application of product compatibility. explore in depth

Method used

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  • Fermented product prepared from auricularia auricula waste residues and fruit and vegetable wastes, composition of fermented product and application of fermented product to diabetes mellitus
  • Fermented product prepared from auricularia auricula waste residues and fruit and vegetable wastes, composition of fermented product and application of fermented product to diabetes mellitus

Examples

Experimental program
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Effect test

Embodiment 1

[0017] Extract the fungus under normal pressure at 90°C for 1 hour, add water to the filtered fungus residue according to the ratio of material to liquid 1:1, squeeze the juice, pass through a 100-mesh filter cloth, heat at 85°C for 12 minutes to kill enzymes and bacteria, and let cool. Add 3g of peptone and 0.2g of magnesium sulfate per liter of juice, inoculate with 0.1g of Lactobacillus plantarum powder, ferment at 37°C for 2 days, and freeze-dry to obtain a fungus fermented freeze-dried product.

Embodiment 2

[0019] Extract the fungus under normal pressure at 95°C for 1 hour, add water to the filtered fungus residue according to the ratio of material to liquid 1:2, squeeze the juice, pass through a 100-mesh filter cloth, heat at 80°C for 30 minutes to kill enzymes and bacteria, and let cool. Add 1 g of peptone and 0.3 g of magnesium sulfate per liter of juice, inoculate with 0.1 g of Lactobacillus plantarum powder, ferment at 25° C. for 6 days, and freeze-dry to obtain a fungus fermented freeze-dried product.

Embodiment 3

[0021] Extract the fungus under normal pressure at 92°C for 1 hour, add water to the filtered fungus residue according to the ratio of solid to liquid 1:1.5, squeeze the juice, pass through a 100-mesh filter cloth, heat at 83°C for 20 minutes to kill enzymes and bacteria, and let cool. Add 2g of peptone and 0.2g of magnesium sulfate per liter of juice, inoculate with 0.1g of Lactobacillus plantarum powder, ferment at 30°C for 4 days, and freeze-dry to obtain a fungus fermented freeze-dried product.

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PUM

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Abstract

The invention belongs to the technical field of biology, and particularly relates to a fermented freeze-dried product prepared from agaric waste residues and fruit and vegetable wastes, a composition of the fermented freeze-dried product and application of the fermented freeze-dried product to diabetes mellitus. The preparation method comprises the following steps: respectively juicing, deactivating enzyme and sterilizing agaric, orange peel and Chinese cabbage root, inoculating lactobacillus plantarum, and performing fermenting and freeze-drying to obtain a fermented freeze-dried product; proportioning the three different fermented freeze-dried products scientifically and reasonably, so that a synergistic effect is achieved in the aspect of preventing and controlling diabetes mellitus. The product is good in safety and free of toxic and side effects, and is an ideal product for diabetics.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a fermented freeze-dried product utilizing fungus waste residue and fruit and vegetable waste, its composition and its application in diabetes. Background technique [0002] Diabetes mellitus (DM) is a metabolic disease caused by multiple etiologies and characterized by chronic hyperglycemia. In 2013, the prevalence of diabetes in my country was 10.4%. In the past 4 years alone, the prevalence of diabetes in China increased to 10.96% in 2017, and the number of patients reached 114 million, ranking first in the world. The responsibility of diabetes prevention and treatment is heavy. Compared with Western medicine, Chinese medicine, as the traditional medicine of the motherland, is different from person to person, and has its unique advantages in syndrome differentiation and treatment. [0003] Lactic acid bacteria fermented fruit and vegetable juice is one of the most con...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00A23L31/00A23L29/00
CPCA23L33/00A23L19/09A23L31/00A23L29/065A23V2002/00A23V2400/169A23V2200/328
Inventor 孔祥辉姜威王玉江潘钰于冲田缘闫更轩
Owner INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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