Oxidation-inhibited biological nutritive healthy liquid and preparing method thereof

A nutritional health care liquid and anti-oxidation technology, applied in the preparation of alcoholic beverages, food science, etc., can solve problems such as side effects, unsuitability for middle-aged and elderly people, singleness or superficiality

Inactive Publication Date: 2004-02-04
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

[0062] Step 1, preparation of bacterial koji

[0063] (1). Cultivation of bactericidal bacteria L-6:

[0064] ① The wild saccharophilic yeast numbered L-3 was isolated and cultivated from rice wine mash, which can kill all the relatives and the same genus.

[0065] ② The haploid cells of the wild L-3 were crossed with the haploid cells of L-6 to obtain the first-generation diploid cells, the first-generation hybrids.

[0066] ③ Isolate haploids from the first generation of heterozygous diploids and select strains with killing activity.

[0067] ④The first-generation hybrid haploid cells were crossed with L-6 haploid cells to obtain the second-generation heterozygous diploids.

[0068] ⑤ Separating haploids from the second-generation heterozygous diploids and selecting strains with killing activity.

[0069] ⑥The strain selected from ⑤ is crossed with the L-6 haploid to obtain the third-generation hybrid strain.

[0070] ⑦Cultivation experiment The third-generation strain o...

Embodiment 2

[0083] Step 1, preparation of bacterial koji

[0084] (1) Cultivation of bactericidal bacteria L-6:

[0085] ① The wild saccharophilic yeast numbered L-3 was isolated and cultivated from rice wine mash, which can kill all the relatives and the same genus.

[0086] ② The haploid cells of the wild L-3 were crossed with the haploid cells of L-6 to obtain the first-generation diploid cells, that is, the first-generation hybrids.

[0087] ③ Isolate haploids from the first generation of heterozygous diploids and select strains with killing activity.

[0088] ④The first-generation hybrid haploid cells were crossed with L-6 haploid cells to obtain the second-generation heterozygous diploids.

[0089] ⑤ Separating haploids from the second-generation heterozygous diploids and selecting strains with killing activity.

[0090] ⑥The strain selected from ⑤ is crossed with the L-6 haploid to obtain the third-generation hybrid strain.

[0091]⑦Cultivation experiment The third-generation s...

Embodiment 3

[0104] Step 1, preparation of bacterial koji

[0105] (1) Cultivation of bactericidal bacteria L-6:

[0106] ① The wild saccharophilic yeast numbered L-3 was isolated and cultivated from rice wine mash, which can kill all the relatives and the same genus.

[0107] ② The haploid cells of the wild L-3 were crossed with the haploid cells of L-6 to obtain the first-generation diploid cells, that is, the first-generation hybrids.

[0108] ③ Isolate haploids from the first generation of heterozygous diploids and select strains with killing activity.

[0109] ④The first-generation hybrid haploid cells were crossed with L-6 haploid cells to obtain the second-generation heterozygous diploids.

[0110] ⑤ Separating haploids from the second-generation heterozygous diploids and selecting strains with killing activity.

[0111] ⑥The strain selected from ⑤ is crossed with the L-6 haploid to obtain the third-generation hybrid strain.

[0112] ⑦Cultivation experiment The third-generation ...

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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 Applications(China)
IPC IPC(8): A23L2/84C12G3/02
Inventor 李公甫
Owner 李公甫
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