CN107692219A - 一种降血糖的水果发酵液及其制备方法 - Google Patents
一种降血糖的水果发酵液及其制备方法 Download PDFInfo
- Publication number
- CN107692219A CN107692219A CN201710927690.9A CN201710927690A CN107692219A CN 107692219 A CN107692219 A CN 107692219A CN 201710927690 A CN201710927690 A CN 201710927690A CN 107692219 A CN107692219 A CN 107692219A
- Authority
- CN
- China
- Prior art keywords
- parts
- zymotic fluid
- fruit
- fruit zymotic
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 101
- 239000012530 fluid Substances 0.000 title claims abstract description 83
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 56
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 56
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 56
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 56
- 239000006041 probiotic Substances 0.000 claims abstract description 47
- 235000018291 probiotics Nutrition 0.000 claims abstract description 47
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 238000000605 extraction Methods 0.000 claims abstract description 34
- 241000508269 Psidium Species 0.000 claims abstract description 30
- 241000196324 Embryophyta Species 0.000 claims abstract description 28
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 28
- 239000008103 glucose Substances 0.000 claims abstract description 28
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 26
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 23
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 17
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 241000234295 Musa Species 0.000 claims description 21
- 241000414067 Inonotus obliquus Species 0.000 claims description 19
- 241001163113 Photinia glabra Species 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 244000189799 Asimina triloba Species 0.000 claims description 5
- 235000006264 Asimina triloba Nutrition 0.000 claims description 5
- 235000009467 Carica papaya Nutrition 0.000 claims description 5
- 235000011430 Malus pumila Nutrition 0.000 claims description 5
- 235000015103 Malus silvestris Nutrition 0.000 claims description 5
- 241000218231 Moraceae Species 0.000 claims description 5
- 235000008708 Morus alba Nutrition 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- -1 glucose oligosaccharide Chemical class 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 241000220225 Malus Species 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 210000004369 blood Anatomy 0.000 abstract description 38
- 239000008280 blood Substances 0.000 abstract description 38
- 239000004480 active ingredient Substances 0.000 abstract description 14
- 238000010521 absorption reaction Methods 0.000 abstract description 11
- 230000001603 reducing effect Effects 0.000 abstract description 11
- 240000008790 Musa x paradisiaca Species 0.000 abstract description 2
- 230000010355 oscillation Effects 0.000 description 16
- 206010012601 diabetes mellitus Diseases 0.000 description 15
- 230000000694 effects Effects 0.000 description 13
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000000227 grinding Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 230000004060 metabolic process Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 229920002414 procyanidin Polymers 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000021028 berry Nutrition 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 201000001421 hyperglycemia Diseases 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 3
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 3
- 241000305071 Enterobacterales Species 0.000 description 3
- 241000194033 Enterococcus Species 0.000 description 3
- 208000018522 Gastrointestinal disease Diseases 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 3
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 210000004153 islets of langerhan Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002207 metabolite Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 150000008442 polyphenolic compounds Chemical group 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 244000298715 Actinidia chinensis Species 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 244000157072 Hylocereus undatus Species 0.000 description 2
- 235000018481 Hylocereus undatus Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000013016 Hypoglycemia Diseases 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 244000007021 Prunus avium Species 0.000 description 2
- 235000010401 Prunus avium Nutrition 0.000 description 2
- 235000014441 Prunus serotina Nutrition 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 108020004999 messenger RNA Proteins 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- JMSVCTWVEWCHDZ-UHFFFAOYSA-N syringic acid Chemical compound COC1=CC(C(O)=O)=CC(OC)=C1O JMSVCTWVEWCHDZ-UHFFFAOYSA-N 0.000 description 2
- BQPPJGMMIYJVBR-UHFFFAOYSA-N (10S)-3c-Acetoxy-4.4.10r.13c.14t-pentamethyl-17c-((R)-1.5-dimethyl-hexen-(4)-yl)-(5tH)-Delta8-tetradecahydro-1H-cyclopenta[a]phenanthren Natural products CC12CCC(OC(C)=O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC=C(C)C)C)CCC21C BQPPJGMMIYJVBR-UHFFFAOYSA-N 0.000 description 1
- CHGIKSSZNBCNDW-UHFFFAOYSA-N (3beta,5alpha)-4,4-Dimethylcholesta-8,24-dien-3-ol Natural products CC12CCC(O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC=C(C)C)C)CCC21 CHGIKSSZNBCNDW-UHFFFAOYSA-N 0.000 description 1
- XYTLYKGXLMKYMV-UHFFFAOYSA-N 14alpha-methylzymosterol Natural products CC12CCC(O)CC1CCC1=C2CCC2(C)C(C(CCC=C(C)C)C)CCC21C XYTLYKGXLMKYMV-UHFFFAOYSA-N 0.000 description 1
- FPTJELQXIUUCEY-UHFFFAOYSA-N 3beta-Hydroxy-lanostan Natural products C1CC2C(C)(C)C(O)CCC2(C)C2C1C1(C)CCC(C(C)CCCC(C)C)C1(C)CC2 FPTJELQXIUUCEY-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 241001513358 Billardiera scandens Species 0.000 description 1
- 101100332641 Caenorhabditis elegans eat-4 gene Proteins 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 208000032131 Diabetic Neuropathies Diseases 0.000 description 1
- 208000032781 Diabetic cardiomyopathy Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- BKLIAINBCQPSOV-UHFFFAOYSA-N Gluanol Natural products CC(C)CC=CC(C)C1CCC2(C)C3=C(CCC12C)C4(C)CCC(O)C(C)(C)C4CC3 BKLIAINBCQPSOV-UHFFFAOYSA-N 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- LOPKHWOTGJIQLC-UHFFFAOYSA-N Lanosterol Natural products CC(CCC=C(C)C)C1CCC2(C)C3=C(CCC12C)C4(C)CCC(C)(O)C(C)(C)C4CC3 LOPKHWOTGJIQLC-UHFFFAOYSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- CAHGCLMLTWQZNJ-UHFFFAOYSA-N Nerifoliol Natural products CC12CCC(O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC=C(C)C)C)CCC21C CAHGCLMLTWQZNJ-UHFFFAOYSA-N 0.000 description 1
- 241000256259 Noctuidae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 206010053476 Traumatic haemorrhage Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000012822 baby drink Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 201000004559 cerebral degeneration Diseases 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- QBSJHOGDIUQWTH-UHFFFAOYSA-N dihydrolanosterol Natural products CC(C)CCCC(C)C1CCC2(C)C3=C(CCC12C)C4(C)CCC(C)(O)C(C)(C)C4CC3 QBSJHOGDIUQWTH-UHFFFAOYSA-N 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 230000020764 fibrinolysis Effects 0.000 description 1
- 150000002224 folic acids Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 150000005204 hydroxybenzenes Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- CAHGCLMLTWQZNJ-RGEKOYMOSA-N lanosterol Chemical compound C([C@]12C)C[C@@H](O)C(C)(C)[C@H]1CCC1=C2CC[C@]2(C)[C@H]([C@H](CCC=C(C)C)C)CC[C@@]21C CAHGCLMLTWQZNJ-RGEKOYMOSA-N 0.000 description 1
- 229940058690 lanosterol Drugs 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000000329 smooth muscle myocyte Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 1
- 210000004876 tela submucosa Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 1
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000003556 vascular endothelial cell Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开一种降血糖的水果发酵液,按重量份数计,它是由如下原料发酵制得:益生菌发酵液1~5份,香蕉叶1~2份,番石榴果1~3份,番石榴叶1~2份,蛹虫草1~5份,葡萄籽1~3份,葡萄皮1~2份,山梨糖醇5~10份,膳食纤维3~7份;益生菌发酵液和天然植物萃取物对降低血糖有协同作用。本发明制备水果发酵液采用低温萃取和冷冻干燥技术结合益生菌发酵技术,提高了水果发酵液有效成分的释出,促进了肠道对有效成分的吸收,从而达到降低血糖的浓度。
Description
技术领域
本发明属于生物技术领域。更具体地,涉及一种降血糖的水果发酵液及其制备方法。
背景技术
近年来,由于生活水平的提高、饮食结构的改变、日趋紧张的生活节奏以及少动多坐的生活方式等诸多因素,全球糖尿病发病率增长迅速,糖尿病已经成为继肿瘤、心血管病之后第三大严重威胁人类健康的慢性疾病。国际糖尿病联盟(IDF)公布:2013年全球20~79岁成人糖尿病患病率8.3%,人数3.82亿,80%分布在中等和低收入国家。预计2035年全球糖尿病患者将达5.92亿,中国占25%,位于首位。2013年全球死于糖尿病相关的人510万人,占所有死亡人数的8.39%。未来50年内糖尿病仍将成为我国严重的公共卫生问题。
糖尿病是一种慢性、终生性疾病,是一种严重危害人体健康的常见病,由于胰岛素相对或绝对不足,使体内碳水化合物、脂肪、蛋白质等营养素代谢异常。糖尿病患者有典型的三多一少的临床表现,即多饮、多食、多尿、消瘦,这些内容早在中医当中就有记载,即中医的消渴病。研究证明,临床上有高达6至8成比例的糖尿病患者会合并出现高血压与高血脂;由于高血糖所引起的高血脂、高血压造成一般人新陈代谢异常及处于亚健康状态导致慢性病丛生。糖尿病不但给患者带来了上述的不适症状外,还会引发多种慢性并发症,常见的糖尿病并发症有以下几类:糖尿病性眼病、糖尿病性神经病变、糖尿病下肢血管病变、糖尿病肾病、糖尿病性心脏病,严重威胁糖尿病患者的生活起居、健康和生命。患者需要长期地对血糖进行控制。治疗上往往也较为复杂。因此糖尿病治疗中最重要的因素是将血糖降低到一个正常的范围。
发明内容
本发明的一个目的在于提供一种降血糖的水果发酵液。
本发明的另一个目的是提供一种降血糖的水果发酵液的制备方法。
为达到上述目的,本发明采用下述技术方案:
利用益生菌发酵液对天然植物萃取物进行发酵,然后添加山梨糖醇和膳食纤维,得水果发酵液;一方面,本发明的水果发酵液中含有降低血糖的有效成分,该有效成分直接由消化道吸收活化胰岛细胞提高其功效;另一方面,本发明的水果发酵液中还含有发酵产生的胺基酸、有机酸、维生素及各种酵素之代谢产物,可以改善肠胃消化吸收功能,同时摄取到人体新陈代谢所需的各种营养素,达到调节血糖的功能。因此本发明的水果发酵液不仅提高了有效成分的释出,而且促进了肠道对有效成分的吸收,从而达到降低血糖的浓度。
所述降血糖的有效成分为多酚类、天然植物抗氧化成分、虫草素和花青素等。
进一步,所述天然植物萃取物是指将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别利用冷冻萃取法进行萃取,然后研磨混合而得到的。
葡萄:葡萄中含有大量的葡多酚,葡萄在风干过程中,可产生许多鲜葡萄少有的多酚类物质葡多酚,它可以调节血脂,降低低密度脂蛋白,抑制血管内皮细胞增殖,保护血管平滑肌细胞,抑制血小板凝集,促进纤维蛋白溶解,从而起到防止血管硬化、血栓形成作用,因此是预防冠心病的极佳食品。葡多酚还有抗氧化、抗衰老、降血压、防癌功效。葡多酚大多存在葡萄皮中,经酿制的红葡萄酒中也含葡多酚,可以有效调节血糖和血脂。葡萄籽具有抗氧化、降血压、减缓脑部退化、减少有害自由基产生、预防心血管疾病、预防糖尿病的功效。
香蕉叶:香蕉叶中含有大量的植物多酚,对改善糖尿病症状具有较好的效果。植物多酚是日常饮食中含量最丰富的抗氧化物质,有改善心血管疾病、降血脂、降血糖等作用。能抑制肠道内外源性胆固醇的吸收,提高HDL~C水平,加速胆固醇的代谢,促进胆固醇的***,抑制脂肪细胞中脂肪微粒的堆积,从而维护心脑血管的健康。能减少脂质物质在血管内膜的堆积,增加自由基清除及机体抗氧化能力,通过正向调节体内脂肪代谢,减少脂肪生成,增加脂肪分解,进而预防动脉粥样硬化的形成和发展,达到降血脂目的。
番石榴叶:具有强抗氧化能力而受到科学家们的关注。番石榴叶能软化血管、降血脂和血糖,降低胆固醇;同时具有耐缺氧,迅速解除疲劳的功效;有助于推迟生物体的过氧化进程,可预防癌症、心脏病等慢性疾病。在番石榴叶中,发现含有多种重要的芳香类二级代谢产物如多酚化合物。正是这些酚类化合物赋予番石榴叶多种功效。
番石榴果:番石榴平均每百克果肉含维生素C125~180毫克,约为柑桔的三倍。因此,国外医学家有用番石榴汁作婴儿饮料的。番石榴果色娇艳,肉质细嫩,气味幽香。除可供鲜食外,还可制成果酱、果冻及果汁等,亦可作药用。中医认为,番石榴性温味甘酸,有收敛止泻、止血、止痒之功,主治泄泻、久痢、湿疹、创伤出血等症。至于番石榴的降血糖作用,早以为日本科学家在动物试验中所证实。
蛹虫草:是蛹虫草菌(Cordyceps militaris)寄宿于鳞翅目夜蛾科昆虫幼虫和蛹上。虫草酸(甘露醇)可以显著地降低颅压,促进机体新陈代谢,因而使脑溢血和脑血栓病症得到缓解。蛹虫草中富含有大量的虫草素和虫草多糖,对降低血压、血糖和血脂有显著的疗效。虫草素是具有抗菌活性的核类物质,对核多聚腺酸聚合有很强的抑制作用;在DNA转录mRNA过程中使mRNA成熟障碍,抑制癌细胞的生长,并且有降血糖作用。虫草多糖是高度分枝的半乳甘露聚糖,能促进淋巴细胞转化,提高血清lgG抗体含量和机体的免疫功能,具有抗肿瘤、抗辐射、降血糖和脂蛋白、止咳、化痰、润肺和延缓衰老等药理作用,此外,虫草多糖还能抗心律失常,抗心肌缺血,扩张外周血管,降压,降血脂,抑制血小板聚集等作用。
桦褐孔菌:化学成分有多糖、桦褐孔菌素、桦褐孔菌醇、多种氧化三萜类化合物、栓菌酸、多种羊毛甾醇型三萜类化合物、叶酸衍生物、芳香族的香草酸、丁香酸及γ羟基苯甲酸。桦褐孔菌含有大量的抗癌、降血糖、复活免疫作用的植物纤维类多糖体,可以提高免疫细胞的活力,抑制癌细胞扩散和复发,在胃肠内防止致癌物质等有害物质的吸收,并促进***。
石楠果:补肾强筋,并有镇痛、抗炎及抗癌作用。
本发明的有益效果如下:
1、发明的水果发酵液中含有降低血糖的有效成分,该有效成分直接由消化道吸收活化胰岛细胞提高其功效;与服用胰岛素相比,本发明的水果发酵液不会产生依赖性,且可以使人体恢复正常新陈代谢。
2、由于本发明的水果发酵液中含有发酵过程产生的胺基酸、有机酸、维生素及各种酵素的代谢产物,因此可以改善肠胃消化吸收功能,同时摄取到人体新陈代谢所需的各种营养素,达到调节血糖的功能。
3、本发明制备水果发酵液采用低温萃取和冷冻干燥技术结合益生菌发酵技术,提高了水果发酵液有效成分的释出,促进了肠道对有效成分的吸收,从而达到降低血糖的浓度。
具体实施方式
为了更清楚地说明本发明,下面结合优选实施例对本发明做进一步的说明。本领域技术人员应当理解,下面所具体描述的内容是说明性的而非限制性的,不应以此限制本发明的保护范围。
一种降血糖的水果发酵液,按重量份数计,它包括如下原料组分:
益生菌发酵液1~5份,
香蕉叶1~2份,
番石榴果1~3份,
番石榴叶1~2份,
蛹虫草1~5份,
葡萄籽1~3份,
葡萄皮1~2份,
山梨糖醇5~10份,
膳食纤维3~7份。
一种降血糖的水果发酵液的制备方法,包括如下步骤:
1)将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡的速率为150rpm/min)3~5h,然后于温度-50~-30℃,真空度为2mmHg的条件下冷冻干燥40~50h,再进行研磨,混合后得原料粉,即为天然植物萃取物。
2)将所述原料粉和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3~4时,结束发酵;然后加入山梨糖醇和膳食纤维,得水果发酵液。
在一些实施方式中,本发明降血糖的水果发酵液,按重量份数计,它还包括如下原料组分:桦褐孔菌1~5份,石楠果1~4份。
在一些优选的实施方式中,一种降血糖的水果发酵液,它包括如下原料组分:益生菌发酵液1.2份,香蕉叶1.5份,番石榴果1.5份,番石榴叶1.5份,蛹虫草1.5份,葡萄籽1.5份,葡萄皮1.5份,桦褐孔菌2份,石楠果3份,山梨糖醇5.8份,膳食纤维4.6份。
一种降血糖的水果发酵液的制备方法,还可以通过如下步骤实现:
1)将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮和石楠叶分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡的速率为150rpm/min)3~5h,然后于温度-50~-30℃,真空度为2mmHg的条件下冷冻干燥40~50h,再进行研磨,混合后得原料粉,即为天然植物萃取物。
2)将所述原料粉、桦褐孔菌和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3~4时,结束发酵;然后加入山梨糖醇、膳食纤维,得水果发酵液。
在一些实施方式中,所述益生菌发酵液是由益生菌发酵菠萝、木瓜、苹果、桑葚、益生菌和蔗糖而制得的。
在一些优选的实施方式中,所述益生菌为嗜酸乳杆菌、长双歧杆菌、乳双歧杆菌、发酵乳杆菌、干酪乳杆菌、嗜热链球菌、瑞士乳杆菌、副干酪乳杆菌、植物乳杆菌和鼠李糖乳杆菌中的一种或多种。菌种来源于中国典型培养物保藏中心(CCTCC)(中国,武汉)或中国普通微生物菌种保藏管理中心(CGMCC)(中国,北京)或者从正常人的粪便或肠粘膜组织中分离得到这些细菌菌株。
在一些实施方式中,所述膳食纤维为低聚果糖、低聚异麦芽糖或低聚葡萄糖;优选地,所述膳食纤维为低聚果糖。
在一些优选的实施方式中,为了提高水果发酵液的保存性和安定性,所述水果发酵液的糖度≥60°Brix。
在一些实施方式中,所述益生菌发酵液通过如下方法制备得到:将菠萝、木瓜、苹果和桑葚分别进行清洗,并于pH=12的Ca(OH)2溶液中浸泡2min杀菌,再沥干,然后混合并粉碎成果浆;当温度为30~35℃时将所述益生菌接种在果浆和蔗糖的混合物中,于20~35℃发酵20~30天,当pH值为3.5时,结束发酵;然后过滤得益生菌发酵液。
在一些优选的实施方式中,所述蔗糖为红糖。
本发明由于采用了低温萃取和冷冻干燥技术,提高了降血糖有效成分的浓度和安定性;结合益生菌发酵技术使得发酵过程产生的胺基酸、有机酸、维生素及各种酵素之代谢产物,可以改善肠胃消化吸收功能,从而达到降低血糖浓度。
实施例1
益生菌发酵液,按重量份数计,它包括如下原料组分:菠萝6份,木瓜1份,苹果1份,桑葚2份。
益生菌发酵液的制备方法如下:
将菠萝、木瓜、苹果和桑葚分别进行清洗,并于pH=12的Ca(OH)2溶液中浸泡2min杀菌,再沥干,然后混合并粉碎成果浆;将所述果浆和红糖按照4:1的比例混合,当温度为30~35℃时接种预培养的1%的益生菌,于20~35℃发酵20~30天,当pH为3.5时,结束发酵;然后过滤得益生菌发酵液。
实施例2
降血糖的水果发酵液,按重量份数计,它包括如下原料组分:益生菌发酵液1.2份,香蕉叶2份,番石榴果2份,番石榴叶2份,蛹虫草2份,葡萄籽2份,葡萄皮2份,山梨糖醇5份,膳食纤维4份。
降血糖的水果发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为68°Brix。
实施例3
降血糖的水果发酵液,按重量份数计,它包括如下原料组分:益生菌发酵液2份,香蕉叶1份,番石榴果2份,番石榴叶2份,蛹虫草2份,葡萄籽3份,葡萄皮2份,山梨糖醇5份,膳食纤维4份。
降血糖的水果发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为65°Brix。
实施例4
降血糖的水果发酵液,按重量份数计,它包括如下原料组分:益生菌发酵液1.2份,香蕉叶1.5份,番石榴果1.5份,番石榴叶1.5份,蛹虫草1.5份,葡萄籽1.5份,葡萄皮1.5份,桦褐孔菌2份,石楠果3份,山梨糖醇5.8份,膳食纤维4.6份。
降血糖的水果发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮和石楠果分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物、桦褐孔菌和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为4时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为61°Brix。
实施例5
降血糖的水果发酵液,按重量份数计,它包括如下原料组分:益生菌发酵液1份,香蕉叶1份,番石榴果1份,番石榴叶1份,蛹虫草1份,葡萄籽1份,葡萄皮2份,桦褐孔菌2份,石楠果3份,山梨糖醇5份,膳食纤维4份。
降血糖的水果发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮和石楠果分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物、桦褐孔菌和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为4时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为60°Brix。
实施例6
降血糖的水果发酵液,按重量份数计,它包括如下原料组分:益生菌发酵液1.6份,香蕉叶2份,番石榴果2份,番石榴叶2份,蛹虫草2份,葡萄籽2份,葡萄皮2份,桦褐孔菌4份,石楠果4份,山梨糖醇8.2份,膳食纤维6.5份。
降血糖的水果发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮和石楠果分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物、桦褐孔菌和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为4时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为65°Brix。
对比例1
降血糖水果发酵液,按重量份数计,包括如下原料组分:益生菌发酵液1.8份,香蕉叶2份,番石榴果2份,番石榴叶2份,蛹虫草2份,葡萄籽2份,葡萄皮2份,火龙果2份,猕猴桃2份,野樱莓2份,山梨糖醇7.5份,膳食纤维6份;
降血糖发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮、火龙果、猕猴桃、野樱莓分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物和益生菌发酵液按照质量比为10:1的比例混合,并于30~35℃条件下发酵7~10天,当pH值为3时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为70°Brix。
对比例2
降血糖水果发酵液,按重量份数计,包括如下原料组分:降血糖的水果发酵液,按重量份数计,它包括如下原料组分:益生菌发酵液0.9份,香蕉叶1.5份,番石榴果1.5份,番石榴叶1.5份,蛹虫草1.5份,葡萄籽1.5份,葡萄皮1.5份,桦褐孔菌2份,山梨糖醇4.5份,膳食纤维3.6份。
降血糖的水果发酵液的制备方法如下:
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料混合,得天然植物萃取物;将所述天然植物萃取物、桦褐孔菌和益生菌发酵液按照质量比为9:2:1的比例混合,并于30~35℃条件下发酵7~10天,当pH值为4时,结束发酵;然后加入山梨糖醇和低聚果糖,得水果发酵液。所述水果发酵液的糖度为63°Brix。
实施例7本发明水果发酵液的降血糖实验
本实施例旨在利用大白鼠的高血糖模型,举例描述按本发明方法制备的水果发酵液的降血糖效果。
降血糖实验:取实施例2、和实施例3、实施例4、实施例5、实施例6、对比例1和对比例2制备的水果发酵液以及实施例1制备的益生菌发酵液,作为供试样品。采用FORA福尔血糖测定仪测定血糖值。平均酵素摄取量是采用水量减少之平均量计算得到的。
对大白鼠的个体情况进行说明,取体重170g以上的雄性大白鼠90只,适应性饲养3天,然后随机分为9组;分别为空白组、实验组1、实验组2、实验组3、实验组4、实验组5、对照组1、对照组2和对照组3;将实施例2至6、对比例1和对比例2的水果发酵液采用饮用水分别稀释50倍,得浓度为2%的水果发酵液;将实施例1的益生菌发酵液采用饮用水进行稀释50倍,得浓度为2%的益生菌发酵液;实验组1的大白鼠喂食实施例2的浓度为2%的水果发酵液,实验组2的大白鼠喂食实施例3的浓度为2%的水果发酵液,实验组3的大白鼠喂食实施例4的浓度为2%的水果发酵液,实验组4的大白鼠喂食实施例5的浓度为2%的水果发酵液,实验组5的大白鼠喂食实施例6的浓度为2%的水果发酵液,对照组1的大白鼠喂食对比例1的浓度为2%的水果发酵液,对照组2的大白鼠喂食对比例2的浓度为2%的水果发酵液,对照组3的大白鼠喂食实施例1的浓度为2%的益生菌发酵液;空白大白鼠喂食正常饮用水。实验组、空白组、对照组的大白鼠连续喂食28天,并定期测定其血糖值,比较各组动物血糖值。具体实验结果见表1。
表1水果发酵液对大白鼠血糖的影响
喂食前:空白组、实验组和对照组间无显著性差异,说明造模成功;喂食期间大白鼠体重变化亦无差异,喂食28天后实验组、空白组和对照组的大白鼠体重均维持在300-310g。与空白组相比,实验组和对照组的大白鼠血糖值均降低了,说明益生菌发酵液和水果发酵液有降低血糖的效果。与对照组3相比,喂食过程中实验组1和实验组2的大白鼠血糖值明显降低,且维持在正常值(<100mg/L)范围内,说明益生菌发酵液和天然植物萃取物对降低血糖有协同作用。比较对照组1和实验组1,可知喂食过程中实验组1的大白鼠血糖值明显低于对照组1,说明在实施例2的水果发酵液配方中增加降血糖的组分不一定能有效实现降低血糖的作用。喂食过程中实验组1的降糖效果优于实验组2,说明本发明实施例2水果发酵液的配方优于实施例3的配方。喂食过程中实验组3、实验组4和实验组5的大白鼠血糖值明显降低,且维持在正常值(<100mg/L)范围内,说明益生菌发酵液、桦褐孔菌和天然植物萃取物对降低血糖有协同作用;喂食过程中实验组3的降糖效果优于实验组4和实验组5,说明实施例4的水果发酵液的配方优于实施例4和实施例5的配方;比较实验组3和对照组2可知,实验组3的大白鼠血糖值低于对照组2,说明实施例4水果发酵液中的石楠果成分可以促进大白鼠肠道对降血糖物质的吸收,进而有利于大白鼠血糖值的降低。
实施例8本发明水果发酵液对高血糖模型大白鼠肠道菌群的影响
肠内菌群测定:以无菌方法取大白鼠粪便0.1g,置于带玻璃珠的无菌小瓶内,按1:10加入适量稀释液,然后将小瓶置于振荡器上充分振荡,使其混合均匀后,再依次进行10倍系列稀释至10-7。按选择培养基选择适宜的稀释度,并用取液器(25μL)滴种,然后分别进行需氧和厌氧培养。双歧杆菌以MRS培养基,37℃,48~72小时,厌氧培养;乳杆菌以LBS培养基,37℃,48小时%培养;肠杆菌以EMB培养基,37℃,24小时培养;肠球菌以EC培养基,37℃,24小时培养,最后计数各组菌菌落数。计算每克粪便中的细菌菌落数。
选取实施例7的空白组、对照组和实验组的大白鼠,并采用与实施例7同样的方法喂食28天,检测喂食28天后大白鼠肠道菌群的数量,具体试验结果见表2。
表2水果发酵液对高血糖模型大白鼠肠道菌群的影响
本发明实验组和对照组中大白鼠肠道的有益菌均高于空白组;这是由于本发明的水果发酵液对大白鼠的肠道的吸收具有促进作用。实验组1的大白鼠喂食水果发酵液28天后,肠杆菌、肠球菌、乳杆菌和双歧杆菌的数目明显高于对照组3;说明益生菌发酵液和天然植物萃取物具有协同作用,且益生菌发酵液可以促进肠道对降血糖有效成分的吸收;实验组3大白鼠的肠杆菌、肠球菌、乳杆菌和双歧杆菌的数目明显高于对照组1;说明本发明的水果发酵液中的石楠果有效成分直接由消化道吸收活化胰岛细胞提高其功效;从而实现降低血糖的目的。
显然,本发明的上述实施例仅仅是为清楚地说明本发明所作的举例,而并非是对本发明的实施方式的限定,对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动,这里无法对所有的实施方式予以穷举,凡是属于本发明的技术方案所引伸出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (10)
1.一种降血糖的水果发酵液,其特征在于,按重量份数计,它包括如下原料组分:
益生菌发酵液1~5份,
香蕉叶1~2份,
番石榴果1~3份,
番石榴叶1~2份,
蛹虫草1~5份,
葡萄籽1~3份,
葡萄皮1~2份,
山梨糖醇5~10份,
膳食纤维3~7份。
2.根据权利要求1所述的水果发酵液,其特征在于,按重量份数计,它还包括如下原料组分:桦褐孔菌1~5份,石楠果1~4份。
3.根据权利要求2所述的水果发酵液,其特征在于,按重量份数计,它包括如下原料组分:益生菌发酵液1.2份,香蕉叶1.5份,番石榴果1.5份,番石榴叶1.5份,蛹虫草1.5份,葡萄籽1.5份,葡萄皮1.5份,桦褐孔菌2份,石楠果3份,山梨糖醇5.8份,膳食纤维4.6份。
4.根据权利要求1所述的水果发酵液,其特征在于,所述益生菌发酵液是由益生菌发酵菠萝、木瓜、苹果、桑葚、益生菌和蔗糖而制得的。
5.根据权利要求4所述的水果发酵液,其特征在于,所述益生菌为嗜酸乳杆菌、长双歧杆菌、乳双歧杆菌、发酵乳杆菌、干酪乳杆菌、嗜热链球菌、瑞士乳杆菌、副干酪乳杆菌、植物乳杆菌和鼠李糖乳杆菌中的一种或多种。
6.根据权利要求1所述的水果发酵液,其特征在于,所述膳食纤维为低聚果糖、低聚异麦芽糖或低聚葡萄糖。
7.一种如权利要求1-6任一所述的水果发酵液的制备方法,包括如下步骤:
1)将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮和石楠果分别破碎,再将上述原料分别进行低温萃取,然后冷冻干燥和研磨;混合后得原料粉,即为天然植物萃取物;
2)将所述原料粉、桦褐孔菌和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3~4时,结束发酵;然后加入山梨糖醇和膳食纤维,得水果发酵液。
8.根据权利要求7所述的制备方法,其特征在于,所述水果发酵液的糖度≥60゜Brix。
9.根据权利要求7所述的制备方法,其特征在于,所述萃取的温度为5~10℃,萃取的时间为3~5h。
10.根据权利要求7所述的制备方法,其特征在于,所述冷冻干燥的温度为-50~-30℃,冷冻干燥的时间40~50h,真空度为2mmHg。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2017106372779 | 2017-07-31 | ||
CN201710637277.9A CN107242555A (zh) | 2017-07-31 | 2017-07-31 | 一种降血糖的水果发酵液及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107692219A true CN107692219A (zh) | 2018-02-16 |
Family
ID=60011921
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710637277.9A Pending CN107242555A (zh) | 2017-07-31 | 2017-07-31 | 一种降血糖的水果发酵液及其制备方法 |
CN201710927690.9A Pending CN107692219A (zh) | 2017-07-31 | 2017-10-09 | 一种降血糖的水果发酵液及其制备方法 |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710637277.9A Pending CN107242555A (zh) | 2017-07-31 | 2017-07-31 | 一种降血糖的水果发酵液及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (2) | CN107242555A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109055278A (zh) * | 2018-09-17 | 2018-12-21 | 山东中科嘉亿生物工程有限公司 | 一种鼠李糖乳杆菌jylr-005及其降血糖制品和应用 |
CN109601619A (zh) * | 2018-10-31 | 2019-04-12 | 广州明为生物科技有限公司 | 一种辅助降血糖型乳酸菌组合物及用其制备乳酸菌饮料的方法 |
TWI730719B (zh) * | 2020-04-13 | 2021-06-11 | 陳俊宏 | 植物醱酵物及其製造方法、含彼之組成物暨其用途 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107873894A (zh) * | 2017-11-23 | 2018-04-06 | 丹寨县黔丹硒业有限责任公司 | 富硒红茶的加工方法 |
CN107712127A (zh) * | 2017-11-24 | 2018-02-23 | 丹寨县黔丹硒业有限责任公司 | 富硒红茶的加工方法 |
CN109645459A (zh) * | 2018-12-17 | 2019-04-19 | 青岛国海生物制药有限公司 | 一种降血糖的水果发酵液的制备方法及生产设备 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103844266A (zh) * | 2014-03-25 | 2014-06-11 | 容瑜 | 一种天然调理养生酵素及其制造方法 |
CN104856015A (zh) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | 一种虫草酵素及其制备方法 |
CN104872647A (zh) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | 一种含药食同源植物的酵素及其制备方法 |
-
2017
- 2017-07-31 CN CN201710637277.9A patent/CN107242555A/zh active Pending
- 2017-10-09 CN CN201710927690.9A patent/CN107692219A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103844266A (zh) * | 2014-03-25 | 2014-06-11 | 容瑜 | 一种天然调理养生酵素及其制造方法 |
CN104856015A (zh) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | 一种虫草酵素及其制备方法 |
CN104872647A (zh) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | 一种含药食同源植物的酵素及其制备方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109055278A (zh) * | 2018-09-17 | 2018-12-21 | 山东中科嘉亿生物工程有限公司 | 一种鼠李糖乳杆菌jylr-005及其降血糖制品和应用 |
CN109055278B (zh) * | 2018-09-17 | 2019-09-06 | 山东中科嘉亿生物工程有限公司 | 一种鼠李糖乳杆菌jylr-005及其降血糖制品和应用 |
CN109601619A (zh) * | 2018-10-31 | 2019-04-12 | 广州明为生物科技有限公司 | 一种辅助降血糖型乳酸菌组合物及用其制备乳酸菌饮料的方法 |
TWI730719B (zh) * | 2020-04-13 | 2021-06-11 | 陳俊宏 | 植物醱酵物及其製造方法、含彼之組成物暨其用途 |
Also Published As
Publication number | Publication date |
---|---|
CN107242555A (zh) | 2017-10-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107692219A (zh) | 一种降血糖的水果发酵液及其制备方法 | |
CN105146614B (zh) | 一种功能性钙果酵素、酵素饮料及其生产方法 | |
CN103127202B (zh) | 利用红参的红景天发酵物的制造方法及含有该发酵物的改善疲劳和提高运动能力的组合物 | |
JP2020120657A (ja) | 非配糖体が細胞内に蓄積されている微生物製剤の製造方法およびこれにより製造された微生物製剤 | |
CN109123295A (zh) | 一种益生菌固体饮料及其制备方法 | |
CN109125525B (zh) | 防治心血管疾病的组合物及其制备方法和应用 | |
CN108244432A (zh) | 一种发酵蛹虫草益生菌饮料及其制备方法 | |
CN113604395B (zh) | 一株可发酵石斛且其发酵液可改善皮肤质量的植物乳杆菌 | |
CN114568663B (zh) | 一种解郁宁心的益生菌发酵物及其制备方法和应用 | |
CN111329055B (zh) | 一种簕菜酵素的制备方法 | |
CN111281897B (zh) | 用于心血管的复合菌剂 | |
CN109528814A (zh) | 一种乳酸菌发酵黄芪的微生态制剂及其制备方法和应用 | |
CN108795823B (zh) | 一种改善女性孕产妇肠道菌群的益生菌的培养方法和应用 | |
CN114231381A (zh) | 一种混菌复合发酵刺梨果醋的制备方法 | |
CN114032190A (zh) | 一株可发酵石斛且其发酵液可有效修复日光皮炎的罗伊氏乳杆菌 | |
CN113512514A (zh) | 一株具有改善抑郁功效的乳酸乳球菌及其应用 | |
CN211751169U (zh) | 减脂减重、抗老抗皱功效的芸香科植物发酵液微粒结构 | |
CN107712879A (zh) | 一种低糖活性枸杞酵素的制备方法 | |
CN114304609B (zh) | 一种具有降脂功效的玫瑰花酵素及其制备方法 | |
CN108634055A (zh) | 功能性海宝茶饮品及其制备方法 | |
KR101892615B1 (ko) | 락토바실러스 사케이 2-6-4 균주 및 이의 용도 | |
US20220248718A1 (en) | Method for producing fermented liquid comprising short-chain fatty acid | |
CN114947119A (zh) | 一种具辅助降血糖血脂作用的核桃花发酵食品及其制备方法 | |
KR102007569B1 (ko) | 기호도 및 기능성이 향상된 섬애쑥 발효물 및 이의 제조방법 | |
CN110302216A (zh) | 一种蝉花虫草提取液的制备方法及其应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |