一种富梓醇的地黄发酵食品制备方法
By combining fermentation with Lactobacillus reuteri, Aspergillus oryzae, and Bacillus subtilis, and using pulsed electric field-ultrasound combined pretreatment, the problem of decreased catalpol content during Rehmannia glutinosa fermentation was solved, enabling the preparation of Rehmannia glutinosa fermented food with high catalpol content, which has good market application prospects.
CN121286683BActive Publication Date: 2026-07-17BEIJING UNION UNIVERSITY
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- BEIJING UNION UNIVERSITY
- Filing Date
- 2025-11-03
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
In existing fermentation technologies, catalpol in Rehmannia glutinosa is prone to degradation or transformation, resulting in a significant decrease in its content and affecting the efficacy and quality of the product.
Method used
Fresh Rehmannia glutinosa was fermented using Lactobacillus reuteri, Aspergillus oryzae, and Bacillus subtilis. The fermentation parameters, including electric field strength, frequency, time, and temperature control, were optimized through pulsed electric field-ultrasound pretreatment to ensure the dissolution and retention of catalpol.
Benefits of technology
It significantly increases the catalpol content in fermented Rehmannia glutinosa foods, meeting the quality requirements of functional foods and showing good market application prospects.
✦ Generated by Eureka AI based on patent content.
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Figure CN121286683B_ABST
Abstract
本发明公开一种富梓醇的地黄发酵食品制备方法，其原料组成为鲜地黄、罗伊氏乳杆菌、米曲霉及枯草芽孢杆菌。通过对鲜地黄进行微生物发酵处理，并对发酵产物中的梓醇含量进行检测，结果表明，采用本发明方法制备的地黄发酵食品，梓醇含量显著高于传统工艺产品，具备良好的市场应用前景。
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