Multifunctional fermented beverage and preparation method thereof

A fermented beverage, multi-functional technology, applied in biochemical equipment and methods, functions of food ingredients, methods based on microorganisms, etc., can solve problems such as reducing uric acid, achieve the effects of regulating blood sugar, improving diabetes, and promoting nutrition

Active Publication Date: 2022-02-18
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current treatment of hyperuricemia is mainly to use colchicine or non-steroidal anti-inflammatory drugs to reduce inflammation during the acute attack period, and use allopurine and other drugs to reduce uric acid levels after a little relief. In severe cases, surgery can only be used

Method used

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  • Multifunctional fermented beverage and preparation method thereof
  • Multifunctional fermented beverage and preparation method thereof
  • Multifunctional fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 In the present invention, the efficacy is investigated according to the following detection methods.

[0034] 1. The detection method for in vitro detection of hypoglycemic activity is as follows:

[0035] Reagent configuration method

[0036] α-amylase solution: take 10 mg of α-amylase (porcine pancreas), dilute to 10 mL with ultrapure water, and store at 4°C for later use.

[0037] Soluble starch solution: take 1g of soluble starch, add 80mL of ultrapure water to boil and dissolve, after cooling, dilute to 100mL with ultrapure water, and store at 4°C for later use.

[0038] DNS solution: Take 2.1g of NaOH, add 50mL of ultrapure water, heat in a water bath at 45°C, add 18.2g of potassium sodium tartrate, 0.63g of DNS, 0.5g of phenol, and 0.5g of sodium sulfite in sequence, and keep stirring until the solution is Clear and transparent, cool to room temperature, dilute to 100mL with ultrapure water, store in a brown bottle, keep away from light, store at room...

Embodiment 2

[0102] Rosa roxburghii powder and water are mixed according to the solid-liquid ratio of 1:10 to obtain roxburghii juice, and then the roxburghii juice and wolfberry juice are mixed and sterilized according to the compound ratio of 1:1; Saccharomyces cerevisiae BCGQ2107 seed liquid is cultivated to logarithmic Growth period OD 600 =0.6; the inoculation amount of S. cerevisiae BCGQ2107 seed solution was 3%; the fermentation temperature was 28°C, the fermentation time was 48h, and the rotation speed was 200r / m; The addition amounts of dextrin, xanthan gum and CMC are 1%, 0.005%, 0.1%, 1%, 0.05% and 0.05% respectively; homogeneous degassing, sterilization and filling.

[0103] The fermented juice beverage prepared according to the above formula has a refreshing mouthfeel and a slightly sour taste. The in vitro hypoglycemic activity can reach about 45%, the uric acid lowering activity can reach about 25%, and the scavenging rate for DPPH free radicals can reach about 91%. - The s...

Embodiment 3

[0108] Rosa roxburghii powder and water are mixed according to the solid-liquid ratio of 1:10 to obtain roxburghii juice, and then roxburghii juice and wolfberry juice are mixed and sterilized according to the compounding ratio of 3:1; Saccharomyces cerevisiae BCGQ2107 seed liquid is cultivated to logarithmic Growth period OD 600 =0.7; the inoculation amount of S. cerevisiae BCGQ2107 seed solution was 4%; the fermentation temperature was 28°C, the fermentation time was 54h, and the rotation speed was 200r / m; The addition amounts of dextrin, xanthan gum and CMC are 1.5%, 0.01%, 0.05%, 1.5%, 0.05% and 0.05% respectively; homogeneous degassing, sterilization and filling.

[0109] The fermented juice drink prepared according to the above formula has a smooth mouthfeel, moderate sweet and sour, in vitro hypoglycemic activity can reach about 60%, uric acid lowering activity can reach about 37%, and the scavenging rate for DPPH free radicals can reach about 93%. - The scavenging rat...

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Abstract

The invention provides a multifunctional fermented beverage. The multifunctional fermented beverage is characterized by being prepared by compounding roxburgh rose juice and Chinese wolfberry juice according to a volume ratio of 1: 1 to 3: 1 and conducting fermenting through saccharomycetes. A preparation method of the multifunctional fermented beverage comprises the following steps: raw material treatment, preparation of a fermentation seed solution, fermentation treatment, blending treatment, homogenizing and degassing, sterilization and filling. According to the multifunctional fermented beverage disclosed by the invention, the roxburgh rose fruit and Chinese wolfberry fruit are used as raw materials, the fermented beverage with the functions of reducing blood sugar and uric acid and resisting oxidation is developed in a saccharomycete fermentation manner, and the obtained multifunctional fermented beverage has important significance and value.

Description

technical field [0001] The invention belongs to the technical field of biology and food processing, and in particular relates to a fermented beverage with functions of lowering blood sugar, lowering uric acid and antioxidation and a preparation method thereof. Background technique [0002] Blood sugar usually refers to the amount of glucose contained in the blood. Diabetes mellitus is a metabolic disease characterized by hyperglycemia due to insulin secretion defects or insulin action disorders. Under normal circumstances, the human body can maintain a dynamic and stable blood sugar level through hormone regulation and nerve regulation. However, with the high-quality development of the social economy, it is becoming more and more easy for people to obtain foods with high sugar content. Unrestrained intake has caused diabetes to become younger, making diabetes one of the common chronic diseases among Chinese residents. Diabetes can be treated with western and traditional Chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L2/60A23L2/68C12N1/18C12R1/865
CPCA23L2/382A23L2/52A23L2/84A23L2/60A23L2/68C12N1/18A23V2002/00A23V2250/762A23V2200/30A23V2200/328A23V2250/262A23V2250/62A23V2250/032A23V2250/5114A23V2250/5086A23V2250/51082Y02A40/90
Inventor 乔长晟李莞颖钟海蛟牛思思赵廷彬
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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