Saffron crocus fermented product as well as preparation method and application thereof

A technology of saffron and fermented products, which is applied in the field of saffron fermented products and its preparation, can solve the problems of high use cost, limited application range, and low extraction efficiency, and achieve the effects of saving process costs, facilitating popularization and use, and reducing the difficulty of extraction

Pending Publication Date: 2022-03-08
西行班达米尔(海南经济特区)生物科技有限公司
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] The traditional extraction methods of saffron are mainly hydrothermal extraction and lye extraction, but there are certain problems in these two extraction methods: although the hydrothermal extraction is simple to operate, the extraction efficiency is low; and the lye extraction will destroy the saffron. active ingredients
However, saffron and saffron crude polysaccharide are water-soluble active ingredients, and the use of ethanol water system will greatly affect its extraction efficiency; CN201310652092.7 discloses a natural saffron extraction and separation method, which uses deionized water added with co-solvent Extraction, membrane filtration separation and impurity removal combined with macroporous adsorption resin chromatography to purify saffron, the extraction rate of saffron is 89.2% to 93.5%; 201811188946.X discloses the total polysaccharide of saffron petals and its extraction method and application -After alcohol extraction, use anion exchange column chromatography purification and gel column chromatography purification to obtain the total polysaccharides of saffron petals, and the extraction rate of polysaccharides is 32.10%; The extraction efficiency of saffron is low, so it is of great significance to develop a process with high-efficiency extraction of active components of saffron
[0004] As we all know, because saffron contains a variety of precious medicinal and edible ingredients, its medicinal efficacy is outstanding, but the range of application is limited due to the high cost of saffron raw materials; therefore, the protective extraction and utilization of active ingredients has important research significance

Method used

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  • Saffron crocus fermented product as well as preparation method and application thereof
  • Saffron crocus fermented product as well as preparation method and application thereof
  • Saffron crocus fermented product as well as preparation method and application thereof

Examples

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preparation example Construction

[0039] The preparation steps of the PDA solid medium include: washing and peeling fresh potatoes, weighing 200-300g potatoes, cutting into pieces, adding water and boiling (boiling for 30min), and filtering residues with 100-500 mesh filter cloth. Add 20-40 g of agar and 20-40 g of glucose to the filtrate, make up water to 1 L, sterilize at 120-130° C. for 20-30 minutes, and store for later use.

[0040]The preparation steps of the DRBC agar solid medium are: 5.0-10.0 g of No. 3 Yuexi peptone, 10.0-30.0 g of glucose, KH 2 PO 4 1.0~3.0g, Nichloramine 0.002~0.01g, MgSO 4 ·7H 2 O 0.5-3.0g, tiger bengal 0.01-0.1g, agar 15-30g, add water to 1L, sterilize at 120-130°C for 20-30min and store for later use.

[0041] Wherein said liquid seed culture medium and liquid culture medium are Sabouraud's liquid culture medium, high-salt Caspian's culture medium, nichloramine 18% glycerin medium, Bengal red culture medium or the one in YES culture medium;

[0042] The configuration method ...

Embodiment 1

[0051] 1) Configure solid medium, liquid seed medium and liquid medium;

[0052] Select PDA solid medium as the solid medium in the present embodiment, wherein the preparation steps of the solid medium are: fresh potatoes are washed and peeled, 200g of potatoes are weighed and cut into pieces, boiled with water (boiling for 30min), and filtered through a 300-mesh filter Filter the residue with a cloth, add 20g of agar and 20g of glucose to the filtrate, make up water to 1L, sterilize at 120°C for 20min, and store it after cooling for later use.

[0053] Select Sabouraud's liquid medium as seed liquid medium in the present embodiment, wherein the configuration method of Sabouraud's liquid medium is: 40.0g glucose, 10.0g peptone are dissolved in artificial seawater (artificial seawater formula: NaCl 20g, MgSO 4 ·7H 2 O 1g, CaCl 2 2H 2 O 1g, KCl 0.5g, NaHCO 3 0.2g, KBr 0.1g, H 3 BO 3 0.01mg, distilled water was added to 1L), and the volume was adjusted to 1L, and then ste...

Embodiment 2

[0060] 1) Configure solid medium, liquid seed medium and liquid medium;

[0061] In this example, the DRBC agar solid medium is selected as the solid medium, and the preparation steps of the DRBC agar solid medium are as follows: 6.0 g of No. 3 Yuexi peptone, 20.0 g of glucose, KH 2 PO 4 2.0 g, Nichloramine 0.006g, MgSO 4 ·7H 2 O 1.5g, tiger bengal 0.05g, agar 20g, add water to 1L, sterilize at 125°C for 25min and store for later use.

[0062] Select nicloamine 18% glycerin medium as the liquid medium in the present embodiment, wherein the configuration method of nicloamine 18% glycerin medium is that the configuration method of said 18% glycerin medium of nicloamine is: peptone 5.0g, Anhydrous glucose 10.0g, KH 2 PO 4 1.0g, MgSO 4 ·7H 2 O 0.5g, nicloramine 0.002g, chloramphenicol 0.1g, glycerin 200g, distilled water to 1L, sterilized at 120°C for 20min and stored for later use.

[0063] 2) Activation and expansion of strains: Dissolve Saccharomyces cerevisiae and Mona...

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Abstract

The invention discloses a saffron crocus fermentation product preparation method, which comprises: 1) bacterial column activation and expanding culture: inoculating a liquid seed culture medium with Saccharomyces cerevisiae and Monascus purpureus, and culturing to obtain a seed liquid; 2) fermentation culture: inoculating the seed liquid obtained in the step 1) into a fermentation culture medium of a fermentation tank, and fermenting to obtain fermentation liquid; wherein the fermentation culture medium comprises saffron crocus and a liquid culture medium; the saffron crocus accounts for 1-5% of the mass fraction of the fermentation culture medium; (3) inactivating the fermentation product: inactivating the fermentation liquid prepared in the step (2); and 4) purification: performing purification treatment on the inactivated fermentation liquor for multiple times to obtain the saffron crocus fermentation product. The invention also discloses an application of the saffron crocus fermentation product. The saffron crocus leavening provided by the invention has the advantages of high content of active ingredients and strong antioxidant and anti-saccharification activity, and is suitable for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a saffron fermented product and a preparation method and application thereof. Background technique [0002] Saffron (Saffron, Crocus sativus L.), also known as saffron, saffron, saffron, and saffron, is a perennial herb of the genus Saffron of the family Iridaceae. According to the "Chinese Pharmacopoeia", its medicinal Part is dry style, and saffron is used as traditional Chinese medicine and its effect is: blood circulation promoting and blood stasis dispelling, cooling blood detoxification, resolving stagnation and calming the nerves. It is used for amenorrhea, postpartum stasis, hot spots, depression, depression, palpitations, etc.; in addition to medicinal purposes, it can be used as food additives, food pigments, high-end cosmetic raw materials, and high-grade spices; the main effective ingredient of saffron The ingredients are concentrated in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9794A61Q19/00
CPCA61K8/9794A61Q19/00A61K2800/85A61K2800/10
Inventor 相卫杰魏强兰景涛罗骁
Owner 西行班达米尔(海南经济特区)生物科技有限公司
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