4 results about "Kefir Grain" patented technology

The invention provides a preparation method of an apple water kefir beverage and application of the apple water kefir beverage in lowering cholesterol. The method comprises the following steps: preparing apple juice, activating water kefir grains, inoculating the activated water kefir grains into the apple juice, and fermenting to prepare the apple water kefir beverage. The volatile component change in the fermentation process is analyzed through GC-MS and GC-IMS systems, it is proved that the unique bouquet characteristic and flavor coordination of the apple water kefir beverage are improved through water kefir grain fermentation, and meanwhile the organic acid composition is optimized. A mouse model verifies that the apple water kefir beverage has the effect of reducing cholesterol, can reduce liver lipid droplets, total cholesterol, low-density lipoprotein and triglyceride levels, and also can regulate intestinal microbial communities (increase firmicobacteria, bacteroides and faecalis bacteria). The apple water kefir beverage disclosed by the invention has wide market potential and provides a scientific basis for the development of functional beverages.

According to the liquid goat milk with the hypoglycemic activity, the goat milk powder and the preparation method of the liquid goat milk, the functional polysaccharide is added into the goat milk, and the product is obtained after heating sterilization and cooling in sequence, so that the goat milk has the definite hypoglycemic activity. Wherein the functional polysaccharide is obtained by sequentially carrying out activation, enzymolysis, ultrasonic treatment and purification extraction on water kefir grains, and after the functional polysaccharide is added into the goat milk, the nutritional value and functional characteristics of the goat milk are remarkably improved, the goat milk is endowed with good hypoglycemic activity, the functionality of the goat milk is enriched, and a goat milk product with higher quality and higher functionality is provided for consumers; the method has the advantages of being low in implementation cost, simple in process, convenient to operate and convenient to popularize and implement.

The invention relates to a process for preparing fresh, dietary cheeses enriched with kefir and beetroot powder (BRP). These fresh cheeses are prepared by adding beetroot powder (BRP) to UHT sterilized semi-skimmed cow's milk. Kefir grains are then added to ensure cheese fermentation. This preparation process improves the physicochemical, sensory, biological, and microbiological properties of the cheeses. These cheeses have a high antioxidant capacity and improved nutritional properties.

The present application relates to the technical field of agricultural product deep processing and functional food, and particularly relates to a water kefir black fruit residue of Aegle marmelos and a preparation process. The black fruit residue of Aegle marmelos is used as raw material, and after ultrasonic-assisted compound enzymatic hydrolysis and cell wall breaking, pasteurization, inoculation of water kefir grains and one-step constant temperature fermentation, the product is treated by beta-cyclodextrin inclusion, EDTA chelation and complex freeze-drying protection agent, and then is freeze-dried, filled with nitrogen, sealed and packaged. The SOD enzyme activity of the obtained freeze-dried powder is 400-500 U / g, the SOD retention rate is greater than or equal to 85% and the total polyphenol retention rate is greater than or equal to 70% after storage at 4 DEG C for 12 weeks, which is more than twice of that of the traditional process, and the activity is still sufficient after two months, and the shelf life is significantly longer. The process is suitable for the existing production line, realizes high-value utilization of the fruit residue, and can be widely used in the production of functional food and health products.