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Preparation method and application of cerasus humilis juice fermentation liquor

A technology of fermented liquid and fruit juice, which is applied in the field of preparation of fermented fruit juice fermented liquid, can solve the problems such as the complexity of fermented fermented liquid of fermented plum fruit juice, improve oxidative stress, reduce cecum and colon atrophy, and reduce the level of escalation high effect

Pending Publication Date: 2021-11-26
BEIJING UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor of the present invention has disclosed "a compound fermented liquid for regulating intestinal flora and its preparation method" in a Chinese invention patent whose publication number is CN111616353A during the long-term research on Plum. Plum compound fermentation broth can regulate intestinal flora and increase the production of short-chain fatty acids in the cecum and colon, especially butyric acid; the fermentation method of the Plum compound fermentation broth is relatively complicated

Method used

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  • Preparation method and application of cerasus humilis juice fermentation liquor
  • Preparation method and application of cerasus humilis juice fermentation liquor
  • Preparation method and application of cerasus humilis juice fermentation liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of ole fruit fruit juice fermented liquid comprises:

[0028] (1) Preparation of Prunus fruit juice: choose Plum fruit with consistent maturity, no damage, no damage by diseases and insect pests, wash, remove the core, crush with a juicer to obtain 49% Plum pulp, add pectinase 30mg / kg, Enzymolyze in a water bath at 35°C for 4.5 hours, filter with four layers of gauze, sterilize in a water bath at 85°C for 8 minutes, and cool to room temperature to obtain Oli juice;

[0029] (2) adding 12.0% of skimmed milk with a concentration of 10.5% to the unsterilized Plum fruit juice, after adjusting the sugar content to 11 ° Bx, pour it into a fermentation container;

[0030] (3) Sterilize the prepared Prunus fruit juice in a water bath at 85°C for 8 minutes, and after cooling to room temperature, inoculate 6.0% seed solution with a mass ratio of Lactobacillus plantarum and Lactobacillus acidophilus at a mass ratio of 1:1 in the ultra-clean workbench ...

Embodiment 2

[0033] A kind of preparation method of ole fruit fruit juice fermented liquid comprises:

[0034] (1) Preparation of Prunus fruit juice: choose Plum fruit with consistent maturity, no damage, no damage by diseases and insect pests, wash, remove the core, crush with a juicer to obtain 49% Plum pulp, add pectinase 31mg / kg, Enzyme hydrolyze in a water bath at 35°C for 5 hours, filter with four layers of gauze, sterilize in a water bath at 85°C for 8 minutes, and cool to room temperature to obtain Oli juice;

[0035] (2) adding 12.5% ​​of skimmed milk with a concentration of 10.0% to the unsterilized ole fruit juice, after adjusting the sugar content to 11 ° Bx, pour it into a fermentation container;

[0036] (3) Sterilize the prepared Oli fruit juice in a water bath at 85°C for 8 minutes, and after cooling to room temperature, inoculate 6.5% seed solution with a mass ratio of Lactobacillus plantarum and Lactobacillus acidophilus at a mass ratio of 1:1 in an ultra-clean workbench ...

Embodiment 3

[0039] A kind of preparation method of ole fruit fruit juice fermented liquid comprises:

[0040] (1) Preparation of Prunus fruit juice: choose Plum fruit with consistent maturity, no damage, no damage by diseases and insect pests, wash, remove the core, crush with a juicer to obtain 49% Plum pulp, add pectinase 31mg / kg, Enzyme hydrolyze in a water bath at 35°C for 5 hours, filter with four layers of gauze, sterilize in a water bath at 85°C for 8 minutes, and cool to room temperature to obtain Oli juice;

[0041] (2) Adding 12.3% skimmed milk with a concentration of 10% to the existing unsterilized ole fruit juice, adjusting the sugar content to 12 ° Bx, and then pouring it into a fermentation container. Sterilize the prepared Oli fruit juice in a 90°C water bath for 8 minutes, cool to room temperature, inoculate 6% Lactobacillus plantarum: Lactobacillus acidophilus = 1:1 seed solution in a clean bench, and place in a 37°C incubator Carry out fermentation 41h. After the ferm...

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Abstract

The invention discloses a preparation method and application of cerasus humilis juice fermentation liquor. Cerasus humilis juice is fermented, and researches find that the weight of a rat suffering from ulcerative colitis after the cerasus humilis juice fermentation liquor is dried is reduced slowly, and the mental state is good; the cerasus humilis juice fermentation liquor has the effects of reducing the disease activity index of the rat and reducing cecum and colon atrophy caused by ulcerative colitis; and results show that the cerasus humilis juice fermentation liquor can improve the oxidative stress condition of the colon of the rat, remarkably reduce the increase of the inflammatory factor level of the colon tissue of the rat, has a certain antagonistic repair effect on the structural change of the colon of the rat, can improve body inflammation and immune injury caused by ulcerative colitis, and has the effects of preventing and regulating ulcerative colitis. Therefore, the cerasus humilis juice fermentation liquor can be applied to preparation of health products for preventing or regulating ulcerative colitis.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method and application of a plum juice fermented liquid. Background technique [0002] Cerasus humilis (Bge.) Sok., Ouli is a dwarf shrub of the genus Prunus in Rosaceae. Its fruit is rich in polyphenols, trace elements, etc., and has strong antioxidant capacity and nutritional value. As a representative of the third-generation functional fruit, Ou Li has a unique flavor, rich fruit aroma, rich nutrition and obvious health care value. Due to the soft fruit, small kernel, high sugar and high acid content of Prunus oleifera, it is meaningful to develop and further process it as a functional product. [0003] Fermented food is a food with unique flavor, rich nutrition and good storage function formed in a certain natural environment in the process of human survival and development. The main functions of fermentation are: ① unique and diverse flavor after fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/736A61P1/04A23L33/105A61K131/00
CPCA61K36/736A61P1/04A23L33/105A61K2236/19A23V2002/00A23V2200/32
Inventor 李卫东郭嫦娥冉贝贝李宗朔
Owner BEIJING UNIV OF CHINESE MEDICINE
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