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A kind of preparation method of highly active lactic acid bacteria fermentation extract

A technology for lactic acid bacteria fermentation and extraction liquid, which is applied in the field of preparation of lactic acid bacteria fermentation extract liquid, can solve the problems of low temperature resistance of lactic acid bacteria fermentation products, inability to maintain lactic acid bacteria activity, inability to maintain lactic acid bacteria activity, etc., and achieves improvement of skin microecology and good protection. effect, the effect of improving tolerance

Active Publication Date: 2022-05-10
绽妍生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when adding substances to promote the proliferation of lactic acid bacteria or mixing substances to improve the viability of lactic acid bacteria to obtain sufficient effects, the more these substances are used, the more the quality of the product will be affected, and it will also cause the lactic acid bacteria fermented product Acid resistance, alkali resistance, high temperature resistance and other performance degradation
Therefore, even if it can maintain a state containing a large amount of live lactic acid bacteria, it cannot maintain the activity of lactic acid bacteria, let alone maintain the activity of lactic acid bacteria under extreme conditions

Method used

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  • A kind of preparation method of highly active lactic acid bacteria fermentation extract
  • A kind of preparation method of highly active lactic acid bacteria fermentation extract

Examples

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Effect test

Embodiment 1

[0027] A method for preparing a highly active lactic acid bacteria fermentation extract: comprising the following steps:

[0028] S1, select pandanus and mulberry fruit to wash, crush respectively, add 0.1% antioxidant of the total mass of pandanus and mulberry fruit to squeeze the juice, the antioxidant consists of thymol and carvacrol with a mass ratio of 0.1:2:1.3 and coumarin are mixed, filtered through 120 mesh, and the filter residue is taken to obtain pandanus pomace and mulberry pomace;

[0029] S2. Preparation of pandanus fruit extract: the pandanus pomace obtained in S1 was first extracted with 60wt% ethanol solution for 1 hour, and then extracted with 70wt% ethyl acetate solution for 0.5 hours for the second time, and combined The extract is concentrated under reduced pressure and dried after purification to obtain the pandanus extract; the mass volume ratio of pandanus pomace and ethanol solution g / mL is 1:20, and the mass volume of pandanus pomace and ethyl acetat...

Embodiment 2

[0035] A preparation method of highly active lactic acid bacteria fermentation extract: comprising the following steps:

[0036] S1, select pandanus and mulberry fruit to wash, crush respectively, add 0.5% antioxidant of the total mass of pandanus and mulberry fruit to squeeze the juice, the antioxidant consists of thymol and carvacrol with a mass ratio of 0.5:5:2 and coumarin are mixed, filtered through 150 mesh, and the filter residue is taken to obtain pandanus pomace and mulberry pomace;

[0037] S2. Preparation of pandanus fruit extract: the pandanus pomace obtained in S1 was first extracted with 80wt% ethanol solution for 3 hours, and then extracted with 90wt% ethyl acetate solution for the second time for 2 hours, combined for extraction liquid, concentrated under reduced pressure, and dried after purification to obtain pandanus fruit extract; the mass volume ratio g / mL of pandanus pomace and ethanol solution is 1:45, and the mass volume ratio of pandanus pomace and eth...

Embodiment 3

[0043] A method for preparing a highly active lactic acid bacteria fermentation extract: comprising the following steps:

[0044] S1, select pandanus and mulberry fruit to wash, crush respectively, add 0.3% antioxidant of the total mass of pandanus and mulberry fruit to squeeze the juice, the antioxidant consists of thymol and carvacrol with a mass ratio of 0.3:4:1.7 and coumarin are mixed, filtered through 130 mesh, and the filter residue is taken to obtain pandanus pomace and mulberry pomace;

[0045] S2. Preparation of pandanus fruit extract: the pandanus pomace obtained in S1 was first extracted with 70wt% ethanol solution for the first 2h, and then leached for the second time with 80wt% ethyl acetate solution for 1.6h, and combined The extract is concentrated under reduced pressure, dried after purification, and the pandanus extract is obtained; the mass volume ratio g / mL of pandanus pomace and ethanol solution is 1:35, and the mass volume of pandanus pomace and ethyl ace...

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Abstract

The invention provides a method for preparing a high-activity lactic acid bacteria fermentation extract, comprising the following steps: S1 pretreating pandanus and mulberry fruit to obtain pandanus pomace and mulberry pomace; S2 preparing pandanus fruit extract, after Alcohol extraction and secondary extraction method to prepare pandanus fruit extract, S3 to prepare mulberry fruit extract, use ethanol solution to extract, and obtain mulberry fruit extract under ultrasonic conditions; S4 preparation of lactic acid bacteria suspension, S5 fermentation: the The pandanus extract and the mulberry fruit extract are inoculated into the bacterial suspension, and the ratios and fermentation conditions are adjusted to obtain a lactic acid bacteria fermentation liquid, which is extracted with S6 ethanol to obtain a highly active lactic acid bacteria fermentation extract. The lactic acid bacteria fermentation extraction of the present invention The liquid has high activity under high temperature and acid-base conditions, and the number of live bacteria is high. It can be used in daily necessities and cosmetics. aging effect.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a method for preparing a highly active lactic acid bacteria fermentation extract. Background technique [0002] Probiotics such as Lactobacillus and Bifidobacterium have been widely used in the food industry. At present, it is believed that these bacteria not only have no harm to human health, but also have health care effects on the human body, can improve the balance of microorganisms in the host intestine, and promote intestinal Digestion and absorption, improve immune function. [0003] Patent "Original lactic acid bacteria beverage with compound lactic acid bacteria fermentation flavor and its preparation method" publication number: CN107712047A, fermentation is carried out by adding compound stabilizer, compound sugar, etc., but the main active substance content of lactic acid bacteria fermentation is low; [0004] Patent "Lactic acid bacteria fermented product and f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/9789A61K8/99A61Q19/08
CPCA61K8/9789A61K8/99A61Q19/08A61K2800/522A61K2800/85A61K2800/5922A61K2800/82
Inventor 舒凌李嘉文
Owner 绽妍生物科技有限公司
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