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Preparation method of compound fermentation liquor with lipid-lowering function

A fermented liquid and lipid-lowering technology, which is applied to medical preparations containing active ingredients, functions of food ingredients, and pharmaceutical formulas, etc. It can solve the problems of poor compliance, long-term use of bitter taste, and failure to achieve the effect of weight loss people.

Pending Publication Date: 2021-10-19
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Western medicines basically have clear side effects, while Chinese patent medicines have curative effects, but there are disadvantages such as bitter taste and unpleasant smell that are not suitable for long-term use, resulting in poor compliance of weight loss people and failing to achieve the desired effect

Method used

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  • Preparation method of compound fermentation liquor with lipid-lowering function
  • Preparation method of compound fermentation liquor with lipid-lowering function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: Preparation of Shenheling Compound Fermented Functional Beverage.

[0033] (1) Preparation of Shenheling compound extract:

[0034] Ginseng, lotus leaf, poria cocos, red bean, tangerine peel and cinnamon are mixed according to the weight ratio of 10:6:10:10:3:1, and crushed to obtain compound powder of Shenheling.

[0035] Take 1 kg of Shenheling compound powder and add 20 L of deionized water to mix, ultrasonically assisted leaching at room temperature for 30 minutes, then 100 ° C water bath for 30 minutes, after cooling, centrifuge at 5000 rpm for 10 minutes, take the supernatant, and make Shenheling compound extract 15 L.

[0036] (2) Preparation of Shenheling Compound Fermentation Liquid:

[0037] Inoculate 0.45 L of Lactobacillus fermentum grx08 starter (3% inoculum) into the above compound extract of Shenheling, ferment at 37°C for 36 hours, cool to room temperature and then aseptically fill, and refrigerate at 4°C , that is, 15.45 L of Shenheling co...

Embodiment 2

[0038] Example 2: Preparation of probiotic fermented milk from Shenheling compound extract.

[0039] (1) Preparation of Shenheling compound extract:

[0040] Ginseng, lotus leaf, poria cocos, red bean, tangerine peel and cinnamon are mixed according to the weight ratio of 10:6:10:10:3:1, and crushed to obtain compound powder of Shenheling.

[0041] Take 1 kg of Shenheling compound powder and add 10 L of deionized water to mix, ultrasonically assisted leaching at room temperature for 30 minutes, then 100 ° C water bath for 30 minutes, after cooling, centrifuge at 5000 rpm for 10 minutes, take the supernatant, and make Shenheling compound extract 7.5 L.

[0042] (2) Preparation of Shenheling compound probiotic fermented milk:

[0043] Into 150 L of fresh milk, add 7.5 L (5% addition) of the above compound extract of Shenheling, stir evenly, homogenize under 20 Mpa pressure, heat treat at 95°C for 5-8 minutes, cool to 35-40°C, and inoculate with conventional preparation Strept...

Embodiment 3

[0044] Example 3: Preparation of Shenheling compound extract to prepare probiotic fermented milk beverage.

[0045] (1) Preparation of Shenheling compound extract:

[0046] Ginseng, lotus leaf, poria cocos, red bean, tangerine peel and cinnamon are mixed according to the weight ratio of 10:6:10:10:3:1, and crushed to obtain compound powder of Shenheling.

[0047] Take 2 kg of Shenheling compound powder and add 40 kg of deionized water to mix, ultrasonically assisted extraction at room temperature for 30 minutes, then 100 ° C water bath for 30 minutes, after cooling, centrifuge at 5000 rpm for 10 minutes, take the supernatant, and make Shenheling compound extraction Liquid 30 kg.

[0048] (2) Preparation of Shenheling compound probiotic fermented milk drink:

[0049] Take 1 kg of skimmed milk powder and 1.5 kg of sweetener, dissolve it with 30 kg of Shenheling compound extract, mix well, heat treat at 95°C / 5 min, cool to 37°C, press 3 %The inoculum was inserted into the conv...

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Abstract

The invention relates to a preparation method of a compound fermentation liquor with a lipid-lowering function. The preparation method comprises the following steps: carrying out extraction, heat treatment and cooling on a powdery mixture of ginseng, lotus leaf, poria cocos, phaseolus calcaratus, pericarpium citri reticulatae and cinnamon, then inoculating with a probiotic fermentation agent with lipid-lowering and antioxidant capabilities, and fermenting to obtain the compound fermentation liquor with the lipid-lowering function. The probiotic fermentation agent with the lipid-lowering and antioxidant capacities is any one or a mixed strain of lactobacillus fermentum, lactobacillus plantarum and lactobacillus rhamnosus. The powdery mixture of ginseng, lotus leaves, poria cocos, phaseolus calcaratus, pericarpium citri reticulatae and cinnamon is subjected to extraction, heat treatment and cooling, then the mixture is inoculated with the probiotic fermentation agent with lipid-lowering and anti-oxidation capacities, and the compound fermentation liquor with the lipid-lowering function is prepared through fermentation.

Description

technical field [0001] The invention relates to a preparation method of a compound fermented liquid with lipid-lowering function, belonging to the technical field of functional food. Background technique [0002] The formation of obesity lies in the fact that long-term energy absorption is greater than energy consumption, thus resulting in excess energy, which is stored in the body in the form of fat, forming an obese state with high body fat percentage or overweight, which is a common chronic disease in the world. According to information from the US Central Intelligence Agency (CIA), among the 191 countries included in the 2016 adult obesity rate, 127 countries have an obesity rate greater than 15%. The "Report on Nutrition and Chronic Disease Status of Chinese Residents (2020)" shows that the overweight and obesity rates of urban and rural residents of all age groups in my country continue to rise, and the prevalence / morbidity of chronic diseases is still on the rise. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L31/00A23L11/50A23L2/38A61K36/752A61P1/14A61P39/00A61K35/747
CPCA23L33/00A23L33/135A23L31/00A23L2/382A61K36/258A61K36/62A61K36/076A61K36/48A61K36/752A61K36/54A61K35/747A61P1/14A61P39/00A23V2002/00A61K2236/19A61K2236/331A23V2200/30A23V2200/332A61K2300/00
Inventor 顾瑞霞燕宪涛
Owner YANGZHOU UNIV
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