Preparation method of citrus lactobacillus capsule with high flavone utilization degree

A technology of lactic acid bacteria and availability, applied in the field of preparation of citrus lactic acid bacteria capsules, can solve the problems of high cold chain transportation cost, complex extraction process, low environmental friendliness, etc., and achieves improving biotransformation efficiency, promoting effective play, and improving probiotic bacteria. effect of quantity

Pending Publication Date: 2022-02-01
CITRUS RES INST OF ZHEJIANG PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the industry, citrus flavonoids are mainly extracted and purified by using citrus peels and young fruits, and used as raw materials for addition to medicine or health products. The extraction process is complicated and involves a variety of organic solvents. The investment in equipment is large and the environmental friendliness is low.
[0007] Most of the citrus lactic acid bacteria products available on the market are made from citrus and other fruit and vegetable juices, which are fermented (or not fermented) by adding probiotics. The number of live bacteria in the sterilized products is almost zero, while the cold chain of non-sterilized products high shipping costs

Method used

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  • Preparation method of citrus lactobacillus capsule with high flavone utilization degree
  • Preparation method of citrus lactobacillus capsule with high flavone utilization degree

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 1000g of fresh citrus peel, put it in a constant temperature blast drying oven, dry it with hot air at 70°C for 4 hours, measure the moisture content to 8.4%, roll it with a roller mill and pass it through a 60-mesh sieve to obtain 300g of citrus peel powder, and set aside.

[0030] Weigh 100g of rice, wash and add 100g of water to soak overnight, mix well with citrus peel powder, steam in a pot for 15 minutes, cool to below 40°C, add 10g of sweet wine koji while it is hot, mix well, and place in a 35°C water bath to keep warm and saccharify .

[0031] After 8-12 hours of saccharification, heat to 70°C to sterilize enzymes for 5 minutes, cool to room temperature (20±5°C), add 50 g of L.acidophilus LA85 culture solution that has been activated in MRS liquid medium, and measure its The number of viable bacteria reached 6.2logCFU / g.

[0032] Under the condition of a constant temperature of 30°C, it was covered and left to ferment for 5 days, wrapped with 100-mesh ga...

Embodiment 2

[0037] Weigh 1000g of fresh citrus peel, put it in a constant temperature blast drying oven, dry it with hot air at 65°C for 6 hours, measure the moisture content to 7.6%, roll it with a roller mill and pass it through a 60-mesh sieve to obtain 315g of citrus peel powder, which is set aside.

[0038] Weigh 95g of rice, wash and add 95g of water to soak overnight, mix well with citrus peel powder, steam in a pot for 15 minutes, cool to below 40°C, add 10.1g of sweet wine koji while it is hot, mix well, and keep in a 35°C water bath saccharification.

[0039] After 8-12 hours of saccharification, heat to 70°C to sterilize enzymes for 5 minutes, cool to room temperature (20±5°C), add 50 g of culture solution of Lactobacillus plantarum N13 that has been activated in MRS liquid medium, and measure its activity. The bacterial count reached 5.1log CFU / g.

[0040] Under the condition of a constant temperature of 35°C, it was covered and left to ferment for 7 days, wrapped with 100-me...

Embodiment 3

[0045] 10kg of dried citrus peels and 10kg of dried citrus young fruit slices were crushed with a roller mill and passed through a 60-mesh sieve to obtain 19kg of citrus peel powder, and a small amount of reserved samples were sealed and frozen (-18°C) for storage until testing .

[0046]Weigh 3kg of rice, wash and add 3kg of water to soak overnight, mix well with citrus peel powder, steam in a pot for 30 minutes, cool to below 40°C, add 0.5kg of sweet wine koji while it is hot, mix well, and place in a 35°C interlayer tank Insulated saccharification.

[0047] After 18-24 hours of saccharification, heat to 70°C to sterilize the enzyme for 10 minutes, then cool to 35°C and add 0.5 kg of MRS liquid medium activation solution of Lactobacillus brevis L.

[0048] Under the condition of a constant temperature of 32-35°C, cover and stand for fermentation for 3-7 days, separate with a screw press, collect 20.5 kg of fermentation residue and 10.2 kg of fermentation liquid, and set asi...

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Abstract

The invention belongs to the technical field of citrus processing, and relates to a preparation method of a citrus lactobacillus capsule with high flavone utilization degree, the method comprises the following steps: (1) raw material treatment: crushing a dried citrus peel raw material, adding soaked rice, stirring uniformly, steaming in a waterproof manner, and cooling; (2) adding koji for saccharification, namely adding sweet wine koji into the citrus peel raw material cooled to the saccharification temperature while the citrus peel raw material is hot, uniformly stirring, and saccharifying at constant temperature; (3) heating for enzyme deactivation: after saccharification is finished, heating the citrus peel saccharified substance to 65 DEG C or above, and cooling after enzyme deactivation; (4) adding lactobacillus: adding the activated lactobacillus in the RMS liquid culture medium into the orange peel saccharified substance cooled to the room temperature, uniformly stirring, and performing semi-solid constant-temperature fermentation in a sealed state; (5) squeezing and separating; and (6) post-treatment. According to the preparation method of the citrus lactobacillus capsule with high flavone availability, provided by the invention, the bioavailability of a citrus flavone product is improved, and meanwhile, an intestinal health-care effect is taken into account.

Description

technical field [0001] The invention belongs to the technical field of citrus processing, and relates to a preparation method of citrus lactic acid bacteria capsules with high availability of flavonoids. Background technique [0002] Citrus is the largest fruit in the world, with an annual output of about 146 million tons. It is not only sweet and sour, delicious and nutritious, but also one of the important sources of human dietary flavonoids. As a by-product of the citrus processing industry, citrus peel accounts for about 1 / 4 of the total weight of citrus fruits, and its flavonoid content is far greater than that of fruit juice. However, the citrus peel tastes bitter and astringent, and it is difficult to eat directly. Except for a small amount of it used as seasoning (such as "Thirteen Fragrances", etc.), cake fillings (such as "Orange Peel Mooncake", etc.), most of them are discarded, resulting in waste of resources. [0003] Flavonoids are one of the most important a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00
CPCA23L33/00A23L29/065A23V2002/00A23V2200/30A23V2200/32
Inventor 曹雪丹方修贵赵凯王天玉
Owner CITRUS RES INST OF ZHEJIANG PROVINCE
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