Oxidation-inhibited biological nutritive healthy liquid and preparing method thereof

A nutritional health solution and anti-oxidant technology, applied in the preparation of alcoholic beverages, food science, drug combination, etc., can solve problems such as side effects, single or superficial, unsuitable for middle-aged and elderly people, and achieve balanced oxygen metabolism, endocrine regulation, The effect of prevention and treatment of cardiovascular and cerebrovascular diseases

Inactive Publication Date: 2006-02-08
李公甫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the health care products and nutrient solutions currently on the market are not suitable for middle-aged and elderly people. They only have a single or superficial effect. Improper use will lead people into the dangerous misunderstanding of blind tonic
In addition, traditional fruit wine, fruit vinegar, fermented beverages and other fermented beverages need to add a large amount of artificially synthesized chemical protective agents and preservatives in order to prevent miscellaneous bacteria from affecting product quality during production and storage. People drink such products side effects on the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Step 1, preparation of bacterial koji

[0042] (1) Expand the cultivation of 0775, 3.4309, 3.866, 3.863, 3.16, 1312 and other bacterial strains according to conventional culture methods. Transfer them to the box for expansion and culture respectively, and serve as bacterial koji for later use.

[0043] (2) 1.41 acetic acid bacteria expanded culture, 1.41 bacterium is transferred from the test tube to the liquid culture medium of the small triangular flask successfully and then transferred to the liquid tank medium to cultivate and then the 1.41 acetic acid bacteria liquid koji is ready for use.

[0044] Step 2, prepare mixed raw materials: select raw materials that are collected and stored in time, remove mold, moth, roots, and sediment, and then weigh 5 kg of hawthorn, 5 kg of salvia miltiorrhiza, 1.5 kg of ginseng, 1.5 kg of gastrodia elata, 3 kg of schisandra, and wolfberry 4kg, Polygonum multiflorum 2kg, Pueraria 3kg, Tremella 2kg, Malt 5kg, Licorice 1.5kg, washed ...

Embodiment 2

[0053] Step 1, preparation of bacterial koji

[0054] (1) Expand the cultivation of 0775, 3.4309, 3.866, 3.863, 3.16, 1312 and other bacterial strains according to conventional culture methods. Transfer them to the box for expansion and culture respectively, and serve as bacterial koji for later use.

[0055] (2) 1.41 acetic acid bacteria expanded culture, 1.41 bacterium is transferred from the test tube to the liquid culture medium of the small triangular flask successfully and then transferred to the liquid tank medium to cultivate and then the 1.41 acetic acid bacteria liquid koji is ready for use.

[0056] Step 2, prepare mixed raw materials: select raw materials that are collected and stored in time, remove mold, moth, roots, and sediment, and then weigh 4kg of hawthorn, 4kg of salvia miltiorrhiza, 2.5kg of schisandra, 1kg of ginseng, 1kg of gastrodia elata, and 3kg of wolfberry , Radix Puerariae 2.5kg, Polygonum multiflorum 1.5kg, Tremella 1.5kg, Malt 4kg, Licorice 1kg ...

Embodiment 3

[0065] Step 1, preparation of bacterial koji

[0066] (1) Expand the cultures of bacteria such as 0775, 3.4309, 3.866, 3.863, 3.316, and 2.592 according to conventional culture methods. Transfer them to the box for expansion and culture respectively, and serve as bacterial koji for later use.

[0067] (2) 1.41 acetic acid bacteria expanded culture, 1.41 bacterium is transferred from the test tube to the liquid culture medium of the small triangular flask successfully and then transferred to the liquid tank medium to cultivate and then the 1.41 acetic acid bacteria liquid koji is ready for use.

[0068] Step 2: Prepare mixed raw materials: select raw materials that are collected and stored in time, remove mold, moth, roots, and sediment, and then weigh 6 kg of hawthorn, 6 kg of salvia miltiorrhiza, 3.5 kg of schisandra, 2 kg of ginseng, 2 kg of gastrodia elata, and 5 kg of wolfberry , Polygonum multiflorum 2.5kg, Pueraria 3.5kg, Tremella 2.5kg, Licorice 2kg, Malt 6kg, wash and...

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PUM

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Abstract

An antioxidizing health-care nutritive liquid is prepared from haw and red sage root and features use of saccharomyces cerevisiae (CGMCC No.0775) for high-purity fermentation. Its advantage is its high health-care actions of removing free radicals of oxygen, regulating internal secretion, lowering blood sugar, blood fat and blood pressure, preventing and treating cardiovascular and cerebrovascular diseases and cancers, delaying senility and beautifying skin.

Description

technical field [0001] The invention relates to a biological anti-oxidation nutrition and health care liquid and a preparation method thereof, in particular to an anti-oxidation nutrition and health care liquid prepared by microbial fermentation and a preparation method thereof. Background technique [0002] With the progress and development of human society, people's awareness of health care is getting stronger and stronger. Under normal circumstances, the production and removal of oxygen free radicals in the body are balanced, but due to various reasons, especially with age, the body will undergo a series of physiological changes, the body organs will gradually decline, the tissue function will gradually weaken, and the metabolism will gradually weaken. The detoxification function is also greatly reduced, especially the imbalance of oxygen metabolism, which leads to excessive oxygen free radicals, which leads to cell damage, weakened immune function,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/84A61K36/00A61P9/00A61P37/00C12G3/02
Inventor 李公甫
Owner 李公甫
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