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Acai fermentation method and fermentation product

A fermentation method and a technology of fermentation products, which are applied in food science, drug combination, pharmaceutical formula, etc., can solve the problems of insufficient antioxidant capacity and achieve the effects of increasing antioxidant performance, improving taste, and increasing antioxidant value

Pending Publication Date: 2022-02-08
HEILONGJIANG FEIHE DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The main purpose of the present invention is to provide a fermentation method and fermentation product of Acai to solve the problem that the antioxidant capacity of the fermentation product of Acai in the prior art cannot be fully exerted

Method used

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  • Acai fermentation method and fermentation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] The strains were Leuconostoc enterococcus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus fermentum, Pediococcus saccharum, among which, the preservation number of Leuconostoc enterococcus is CICC 22177, the preservation number of Lactobacillus acidophilus is CICC 20710, the preservation number of Lactobacillus salivarius is CICC 23175, the preservation number of Lactobacillus delbrueckii subsp. The preservation number of Streptococcus thermii is CICC 20370, the preservation number of Lactobacillus helveticus is CICC 20289, the preservation number of Lactobacillus fermentum is CICC 22808, and the preservation number of Pediococcus pentosaceus is CICC 23190. center. The preservation number of Lactobacillus paracasei is CGMCC NO:14813, and the preservation number of Lactobacillus plantarum is CGMCC NO:1481...

Embodiment 2

[0087] (1) Single factor test

[0088] ①Influence of inoculum volume

[0089] Under the condition that the amount of nitrogen source added was 2wt%, the fermentation time was 8 days, the fermentation temperature was 30°C, and the strain ratio was 1:1:1, different inoculum amounts (0.9wt%, 1.5wt%, 2.1wt% , 2.7wt%, 3.3wt%) on the impact of ORAC value in the fermentation broth. Such as image 3 As shown, under the condition of 1.5wt% inoculum, the ORAC value of the fermentation broth was the highest, and as the inoculum increased, the ORAC value gradually decreased, so 1wt%, 1.5wt% and 2wt% were selected as the subsequent orthogonal test levels 1, 2, 3.

[0090] ②Influence of strain ratio

[0091] Under the condition that nitrogen source addition is 2wt%, fermentation time is 8 days, fermentation temperature is 30 DEG C, and inoculum size is 1.5wt%, investigate the weight ratio of different strains (Lactobacillus paracasei: Leuconostoc enterococci: plant Lactobacillus = 0.2:...

Embodiment 3

[0104] Acai fruit pulp is 1.5wt% according to the inoculation amount, the nitrogen source addition is 2.5%, and the strain ratio is Lactobacillus paracasei: Leuconostoc enterococcus: Lactobacillus plantarum=0.5:1:1.5 for inoculation, static Placed at 30°C for fermentation, the fermentation time was 6 days. The prepared Acai fermentation product, in which Leuconostoc enterococci CICC 22177, was purchased from China Industrial Microorganism Culture Collection and Management Center. Lactobacillus paracasei and Lactobacillus plantarum were isolated and identified by the laboratory, and were preserved in the China General Microorganisms Collection Management Center. The preservation number of Lactobacillus paracasei is CGMCC14813 and the preservation number of Lactobacillus plantarum is CGMCC14812.

[0105] The examples and comparative examples (i.e. Acai fruit pulp) were freeze-dried and then mixed with sea sand and fully ground, extracted with an organic solvent, and measured for ...

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Abstract

The invention provides an acai fermentation method and a fermentation product. The fermentation method comprises the following steps: S1, preparing an acai pulp stock solution; and S2, subjecting the acai fruit pulp stock solution to fermentation treatment through microorganisms to obtain an acai fermentation produc, wherein the microorganisms are selected from any one or more of lactobacillus paracasei, leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus acidophilus. The microorganisms are used for fermenting the acai pulp stock solution, so that protein and fatty acid in the acai fruit pulp stock solution are effectively decomposed, the antioxidant value of acai is increased, and the antioxidant performance of the acai pulp stock solution is improved; meanwhile, new volatile aroma components are generated in the fermentation process, so that the taste and smell of a fermentation product are improved; and the fermented product has the dual effects of acai and probiotics, and can better meet the nutritional requirements of human bodies. Food additives are not needed, other materials are not needed for improving the taste and smell, the raw material treatment process is simple, the cost is low, and the method is more suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of Acai fermentation, in particular to an Acai fermentation method and a fermentation product. Background technique [0002] Acai It is the fruit of the natural tropical palm tree, also known as "acai berry". The peel is green when the fruit is immature, and turns dark purple when it is fully mature. Its size is similar to that of a grape. There are about 28 kinds of fruits, of which there are three main ones. The varieties produce edible fruits: Euterpe edulis Mart. (EE), Euterpe precatoria Mart. (EP) and Euterpe oleracea Mart. (EO), widely distributed in Brazil, Peru, Colombia and other places in the Amazon Basin. [0003] Acai has received widespread attention as a new "super fruit". When the fruit is ripe, it contains antioxidant substances including anthocyanins, proanthocyanidins and other flavonoids, of which anthocyanin 3-glucoside and anthocyanin 3 - Rutinoside is the main component of anthocyani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L29/00A61K8/9794A61Q19/08A61K36/889A61P39/06A61K131/00
CPCA23L33/00A23L33/135A23L29/065A23L29/06A61K8/9794A61Q19/08A61K36/889A61P39/06A61K2236/19A61K2800/85A23V2002/00A23V2400/137A23V2400/113A23V2400/147A23V2400/143A23V2400/165A23V2400/169A23V2400/181A23V2400/249A23V2400/321A23V2400/427A23V2200/30A23V2200/3204
Inventor 王雪刘文颖孟繁桐谷瑞增陈博陈亮蒋士龙陆路葛阳阳周明张燕燕凌空王憬李国明刘艳
Owner HEILONGJIANG FEIHE DAIRY
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