9 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 device of the invention allows to manufacture and produce new probiotic fruit juices. The device is composed of parts A, B, C, dissociated in the open position and forms a single unit in the closed position. One of the elements of part A is composed of a micro-perforated internal chamber made of food-grade stainless steel in which we put the fruits and / or flowers and kefir grains. Part B of the device comprises a cylindrical tank made of food-grade stainless steel, where we put the sugar water. When the device is closed, the fruits and / or flowers and kefir grains are found in the sugar water. The mixer-pressing device allows vertical movements to be carried out to obtain a mixing of the liquid and to press the fruits and / or flowers in the micro-perforated internal chamber. Part C, the removable pressing-extraction amplifier is designed to obtain the maximum aromas.This new fermentation technique lasts between 24 and 72 hours. See Figure 29.

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.

This application belongs to the field of biotechnology, and specifically relates to a method for improving the efficacy of wolfberry puree by fermentation with kefir grains and the application of kefir-grain-fermented wolfberry puree in alleviating and treating colitis. The fermented wolfberry puree prepared in this application can significantly improve the inflammatory symptoms and various inflammatory indicators of colitis, and its efficacy is close to or even better than that of the existing mesalazine.

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.

The invention discloses pichia pastoris separated from kefir grains and application thereof.The pichia pastoris strain is named as FMES-LF4, belongs to pichia kluyveri, has the preservation number of CCTCC NO: M 2025160, has remarkable self-aggregation, film-forming property and polysaccharide production capacity, has potential application value in dairy products and fermented food, and can be widely applied to the fields of dairy products and fermented food. Theoretical support is provided for research on a kefir grain formation mechanism, and meanwhile, a yeast strain resource library is enriched.

The invention discloses lactococcus lactis separated from kefir grains, the strain is named as FMES-LB15, the strain belongs to lactococcus lactis, the preservation number of the strain is CCTCC M2025225, the strain has remarkable self-aggregation property, film-forming property and polysaccharide production capacity, the strain has potential application value in dairy products and fermented food, and the strain can be widely applied to the field of food industry. Theoretical support is provided for research on a kefir grain formation mechanism, and meanwhile, a lactic acid bacteria strain resource library is enriched.

The invention provides a method for screening lactobacillus paracasei flora from Kefir granules and application of the lactobacillus paracasei flora, and belongs to the technical field of microorganisms. The method disclosed by the invention comprises the following steps: (1) mixing soybeans and water according to a mass-volume ratio of 1g: (5-10) mL, grinding into thick liquid, and sterilizing to obtain soybean milk; (2) inoculating Kefir granules into the soybean milk obtained in the step (1), continuously culturing for 2-5 months, and collecting fungus granules; and (3) separating and purifying the bacteria particles obtained in the step (2) to obtain the lactobacillus paracasei flora. According to the method disclosed by the invention, the soybean milk is used as a culture medium to continuously culture the Kefir grains, so that the flora in the Kefir grains is successfully and remarkably changed. The screened lactobacillus paracasei flora can be used for fermenting the soybean milk, and a foundation is laid for developing a new fermented soybean milk product.