Composite probiotic fermented platycodon grandiflorum product and preparation method thereof

By using compound probiotics to ferment Platycodon grandiflorus products, the problems of long fermentation cycle, poor stability, high nitrite content, and difficulty in removing bitterness in traditional Platycodon grandiflorus pickles have been solved. This method has improved the sensory quality and health benefits of fermented Platycodon grandiflorus products, as well as their intestinal regulation effects.

CN122439841APending Publication Date: 2026-07-24BEIJING UNIV OF CHINESE MEDICINE
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Patent Information

Application Number
CN202610895728.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-06-22
Publication Date
2026-07-24

AI Technical Summary

Technical Problem

Traditional bellflower root pickles suffer from problems such as long fermentation period, poor stability, high nitrite content, and difficulty in removing bitterness.

Method used

The compound probiotic fermentation method is adopted, using Lactobacillus plantarum and Lactobacillus acidophilus to ferment the Platycodon grandiflorus raw material, supplemented with raw licorice, dried plum, fermented black soybean, pear, ginger and salt, etc., and the fermentation temperature and time are controlled to form a compound bacteria synergistic fermentation.

Benefits of technology

It significantly improves the sensory quality of fermented bellflower products, reduces bitterness, enhances palatability, strengthens health benefits, regulates intestinal microecological balance, optimizes intestinal function, and improves lung physiological function.

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Abstract

The invention belongs to the technical field of microbial fermentation, and particularly provides a composite probiotic fermented platycodon grandiflorum product and a preparation method thereof, and the method comprises the following steps: mixing a platycodon grandiflorum raw material with water, inoculating plant lactobacillus and lactobacillus acidophilus, and fermenting to obtain the fermented platycodon grandiflorum product. The product solves the technical problems that the nitrite content in traditional pickled platycodon grandiflorum is too high, and nutritional ingredients are easy to lose, meanwhile, by means of the fermentation effect of probiotics, the health-care effect of the product is remarkably enhanced, the total saponin content of the product can be reduced, the bitter taste is relieved, and the palatability is improved. Besides, a synergistic effect is formed between the composite strain and a fermentation substrate, so that the quality and the survival rate of thalli of a fermented product are remarkably improved, and the probiotics can be ensured to smoothly pass through a strong acid environment of the stomach, reach the intestinal tract and then be effectively colonized, so that the microecological balance of the intestinal tract is regulated, the flora structure of the intestinal tract is optimized, and the barrier function and the metabolism level of the intestinal tract are improved. The effects of ventilating the lung, regulating qi and improving related physiological functions of the lung are enhanced.
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