Deer belly and ear functional oral liquid and preparation method thereof

By deeply processing and fermenting the deer belly ear fruiting entity, combined with enzyme hydrolysis and extraction, a deer belly ear function oral liquid with high nutritional value and lowering glycemic and lipid function was prepared, which solved the problem of insufficient application of deer belly ear in the field of health food and achieved its efficient application in health food.

CN119632225APending Publication Date: 2025-03-18JILIN AGRICULTURAL UNIV
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Patent Information

Application Number
CN202411848359.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-16
Publication Date
2025-03-18

AI Technical Summary

Technical Problem

In the prior art, deer-tummy ears are less used as health foods, and polypeptide oral liquids are mainly used in the pharmaceutical field rather than health foods, resulting in less sales on the market.

Method used

By deeply processing the deer belly ear fruiting body, fermenting Lactobacillus plantarum and Lactobacillus fermentation, combined with hydrolysis of pectinase and cellulase, further through enzymatic lysis, extraction and high-temperature sterilization, deer belly ear function oral liquid with high nutritional value and lowering glycemic lipid.

Benefits of technology

It improves the nutritional value of deer belly ear, enhances its enzyme activity and antioxidant ability, significantly improves its antibacterial and glycemic and lipid-lowering functions, and becomes an ideal health food.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a deer belly-ear functional oral liquid and a preparation method thereof. According to the preparation method, lactobacillus plantarum and lactobacillus fermentum are used for fermenting tripe ova sporocarp, and the obtained fermentation product has high enzymatic activity and has the effect of degrading aflatoxin B1. The fat-soluble substance is further extracted from the obtained fermentation product, has obvious functions of inhibiting bacteria and reducing blood sugar and lipid, and can improve the nutritional value of the oral liquid when being applied to the oral liquid.
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