CN108887680A - A kind of efficient small molecule nutritional preparation and preparation method thereof for promoting intestinal beneficial bacterium proliferation - Google Patents
A kind of efficient small molecule nutritional preparation and preparation method thereof for promoting intestinal beneficial bacterium proliferation Download PDFInfo
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- CN108887680A CN108887680A CN201810879348.0A CN201810879348A CN108887680A CN 108887680 A CN108887680 A CN 108887680A CN 201810879348 A CN201810879348 A CN 201810879348A CN 108887680 A CN108887680 A CN 108887680A
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- fructus arctii
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 23
- 150000003384 small molecules Chemical class 0.000 title claims abstract description 23
- 230000035755 proliferation Effects 0.000 title claims abstract description 14
- 230000009286 beneficial effect Effects 0.000 title claims abstract description 13
- 230000000968 intestinal effect Effects 0.000 title claims abstract description 12
- 241000894006 Bacteria Species 0.000 title claims abstract description 11
- 230000001737 promoting effect Effects 0.000 title claims abstract description 5
- 244000134540 Polymnia sonchifolia Species 0.000 claims abstract description 29
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims abstract description 29
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 25
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 25
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 25
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 25
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 16
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000003130 Arctium lappa Nutrition 0.000 claims description 2
- 244000294263 Arctium minus Species 0.000 claims description 2
- 235000008078 Arctium minus Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims 1
- 230000035764 nutrition Effects 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 10
- 229920001542 oligosaccharide Polymers 0.000 abstract description 4
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 230000009469 supplementation Effects 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- SJVJMFXCINSXFF-UHFFFAOYSA-N 5-(5-prop-1-ynylthiophen-2-yl)thiophene-2-carboxylic acid Chemical compound S1C(C#CC)=CC=C1C1=CC=C(C(O)=O)S1 SJVJMFXCINSXFF-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 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 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of small molecule nutritional preparation for efficiently promoting intestinal beneficial bacterium proliferation, the small molecule nutritional preparation is using yacon, fructus arctii and the pulp of Chinese yam as fermentation raw material, is ferment-fermented obtain with S. cervisiae, lactobacillus acidophilus and lactobacillus plantarum.The present invention also provides the preparation methods of above-mentioned small molecule nutritional preparation.The small molecule nutritional preparation and preparation method thereof of efficient promotion intestinal beneficial bacterium proliferation of the invention, using yacon, fructus arctii and Chinese yam as raw material, it is fermented by S. cervisiae, lactobacillus acidophilus and lactobacillus plantarum, fermentation period can significantly be shortened, reduce fermentation step, and fermented product is rich in oligosaccharides, mycoprotein and various vitamins, can aid in the supplement and proliferation of beneficial flora in human body intestinal canal.
Description
Technical field
The present invention relates to technical field of health care food, more particularly to a kind of small molecule for efficiently promoting intestinal beneficial bacterium proliferation
Nutritional preparation and preparation method thereof.
Background technique
Yacon, containing a large amount of water-soluble dietary fibers and oligomeric Fructooligosaccharides abundant, the latter's content accounts for fruit butt
45%~65%, it can be obviously improved microbial flora ratio in enteron aisle, be the activation and proliferation factor of enteral Bifidobacterium.Ox
Burdock containing synanthrin and volatile oil, arctic acid, a variety of polyphenol substances and aldehydes, and is rich in cellulose and amino acid.Chinese yam contains
The substances such as mucin, amylase, saponin(e, free amino acid, polyphenol oxidase, mucin be by mannosan in conjunction with globulin
Made of emplastic.Yacon, fructus arctii and Chinese yam three are the vegetables and fruits classes of dual-purpose of drug and food, have hypoglycemic, blood pressure lowering, blood
Rouge improves the immunity of the human body, anti-aging and other effects.
Existing some stomach conditioning foods mostly have fermentation period long, the disadvantage more than fermentation step.Such as
A kind of production method of fructus arctii Chinese yam composite enzyme of a kind of fructus arctii ferment of CN201510494516, CN201710212491,
A kind of zymotechnique of the patents such as production technology of yacon ferment of CN201610624543, fermentation period generally will 30 days with
On, before fermentation will also by saccharification and etc. handled, when fermentation, needs to be added a large amount of white granulated sugar.
Therefore, develop that a kind of fermentation period is short, the few stomach conditioning food of fermentation step, before there be good market
Scape.
Summary of the invention
The technical problem to be solved by the present invention is to：In view of the drawbacks of the prior art, providing one kind efficiently promotes enteron aisle to have
The small molecule nutritional preparation and preparation method thereof of beneficial bacteria proliferation passes through ferment of making wine using yacon, fructus arctii and Chinese yam as raw material
Female bacterium, lactobacillus acidophilus and lactobacillus plantarum fermentation, can significantly shorten fermentation period, reduce fermentation step, and fermented product
Rich in oligosaccharides, mycoprotein and various vitamins, the supplement and proliferation of beneficial flora in human body intestinal canal can aid in.
The present invention uses following technical scheme to solve above-mentioned technical problem：
It is described it is an object of the present invention to provide a kind of small molecule nutritional preparation for efficiently promoting intestinal beneficial bacterium proliferation
Small molecule nutritional preparation is using yacon, fructus arctii and the pulp of Chinese yam as fermentation raw material, with S. cervisiae
(Saccharomyces cerevisiae), lactobacillus acidophilus (Lactobacillus acidophilus) and lactobacillus plantarum
(Lactobacillus plantarum) is ferment-fermented obtain.
In order to optimize above-mentioned technical solution, the technical measures that the present invention takes further include：
Further, in the fermentation raw material, yacon：Fructus arctii：The weight ratio of Chinese yam is 3-5：1-3：1-3.
Further, in the leavening, S. cervisiae：Lactobacillus acidophilus：The weight ratio of lactobacillus plantarum is 2-
4：3-5：3-5.
Further, the leavening is inoculated into fermentation raw material according to the inoculum concentration of 1%-5%.
Further, S. cervisiae (Saccharomyces cerevisiae) uses deposit number for ACCC No：
20065 strain, lactobacillus acidophilus (Lactobacillus acidophilus) use deposit number for ACCC No：10637
Strain, lactobacillus plantarum (Lactobacillus plantarum) uses deposit number for ACCC No：11118 strain.
It is a further object to provide a kind of preparation methods of above-mentioned small molecule nutritional preparation, including following step
Suddenly：
1) it cleans：Yacon, fructus arctii and Chinese yam are cleaned respectively；
2) enzyme-deactivating：Yacon and fructus arctii are boiled into enzyme deactivation processing living respectively；
3) slurrying：Chinese yam, enzyme deactivation processing living treated yacon and fructus arctii are removed the peel respectively and wear into pulp；
4) it sterilizes：It is cooling to pulp high temperature sterilization；
5) it ferments：Access contains S. cervisiae, lactobacillus acidophilus and plant after yacon, fructus arctii and the pulp of Chinese yam are mixed
It ferments in the leavening of object lactobacillus, obtains tunning；
6) canned：Will be canned at finished product after tunning filtering, pasteurization, it is stored refrigerated in 4-10 DEG C.
In order to optimize above-mentioned technical solution, the technical measures that the present invention takes further include：
Further, in step 2), the time for boiling enzyme deactivation processing living is 5-10min.
Further, in step 3), the environment temperature of pulp defibrination process is 4-10 DEG C.
Further, in step 4), the temperature of high temperature sterilization is 90-98 DEG C, and the time of high temperature sterilization is 10-15 seconds.
Further, in step 5), fermentation temperature is 25-38 DEG C, and fermentation time is 5-15 days.
The present invention by adopting the above technical scheme, compared with prior art, has the following technical effect that：
The synanthrin that the present invention utilizes yacon, fructus arctii and Chinese yam itself to be rich in, Fructooligosaccharides and amylase etc. are used as raw material, lead to
It crosses addition S. cervisiae, lactobacillus acidophilus and lactobacillus plantarum to ferment, can significantly shorten fermentation period, reduce fermentation
Step；And the small molecule nutritional preparation to ferment through the invention is rich in oligosaccharides, mycoprotein and various vitamins, can
Facilitate the supplement and proliferation of beneficial flora in human body intestinal canal.
Specific embodiment
Technical solution of the present invention is described in further detail below with reference to embodiment.Following embodiment is only used for more
Add and clearly demonstrate technical solution of the present invention, and not intended to limit the protection scope of the present invention.
Embodiment 1
The present embodiment provides a kind of using yacon, fructus arctii and Chinese yam as the preparation method of the small molecule nutritional preparation of raw material,
Include the following steps：
1) it cleans：Yacon, fructus arctii and Chinese yam are cleaned respectively, and remove rotten part of going rotten；
2) enzyme-deactivating：Yacon and fructus arctii are respectively put into boiling water and boil 10min, enzyme deactivation processing living；
3) slurrying：After yacon, fructus arctii and Chinese yam are removed the peel respectively, pulp is worn into fiberizer, environment temperature when mashing
Degree control is at 10 DEG C；
4) it sterilizes：High temperature sterilization is carried out respectively to pulp made from step 3), sterilization temperature is 95 DEG C, sterilizing time 15
Second；
5) it ferments：Pulp after step 4) high temperature sterilization is cooling, with yacon：Fructus arctii：Chinese yam weight ratio is 3：1：1 ratio
Example mixes pulp, and access accounts for the leavening of pulp total weight 2.0%, and 30 DEG C ferment 15 days, obtains fermented product；Wherein, it sends out
Ferment agent is made of the strain of following weight percent：Saccharomyces cerevisiae 30%, lactobacillus acidophilus 30%, lactobacillus plantarum 40%；
6) canned：Will be canned at finished product after fermented product filtering, pasteurization, it is stored refrigerated in 4 DEG C.
Embodiment 2
The present embodiment provides a kind of using yacon, fructus arctii and Chinese yam as the preparation method of the small molecule nutritional preparation of raw material,
Include the following steps：
1) it cleans：Yacon, fructus arctii and Chinese yam are cleaned respectively, and remove rotten part of going rotten；
2) enzyme-deactivating：Yacon and fructus arctii are respectively put into boiling water and boil 8min, enzyme deactivation processing living；
3) slurrying：After yacon, fructus arctii and Chinese yam are removed the peel respectively, pulp is worn into fiberizer, environment temperature when mashing
Degree control is at 10 DEG C；
4) it sterilizes：High temperature sterilization is carried out respectively to pulp made from step 3), sterilization temperature is 98 DEG C, sterilizing time 10
Second；
5) it ferments：Pulp after step 4) high temperature sterilization is cooling, with yacon：Fructus arctii：Chinese yam weight ratio is 5：2：2 ratio
Example mixes pulp, and access accounts for the leavening of pulp total weight 1.0%, and 35 DEG C ferment 10 days, obtains fermented product；Wherein, it sends out
Ferment agent is made of the strain of following weight percent：Saccharomyces cerevisiae 20%, lactobacillus acidophilus 40%, lactobacillus plantarum 40%；
6) canned：Will be canned at finished product after fermented product filtering, pasteurization, it is stored refrigerated in 4 DEG C.
It will be found after crowd is edible according to small molecule nutritional preparation made from the preparation method of embodiment 1 and embodiment 2,
Its stomach conditioning functions is significant, after continuously eating 1 month, can be effectively improved the skin condition and defecation problem of eater.
As can be seen from the above embodiments, one kind of the invention efficiently promote intestinal beneficial bacterium proliferation small molecule nutritional preparation and
Preparation method passes through S. cervisiae, lactobacillus acidophilus and plant cream bar using yacon, fructus arctii and Chinese yam as raw material
Bacterium fermentation, can significantly shorten fermentation period, reduce fermentation step, and fermented product is rich in oligosaccharides, mycoprotein and various dimensions
Raw element, can aid in the supplement and proliferation of beneficial flora in human body intestinal canal.
Specific embodiments of the present invention are described in detail above, but it is only used as example, the present invention is not intended to limit
In particular embodiments described above.To those skilled in the art, it any equivalent modifications to the practical progress and replaces
In generation, is also all among scope of the invention.Therefore, without departing from the spirit and scope of the invention made by equal transformation and repair
Change, all should be contained within the scope of the invention.
Claims (10)
1. a kind of small molecule nutritional preparation for efficiently promoting intestinal beneficial bacterium proliferation, which is characterized in that the small molecule nutrition system
Agent is
It is ferment-fermented to obtain.
2. small molecule nutritional preparation according to claim 1, which is characterized in that in the fermentation raw material, yacon：Ox
Burdock：The weight ratio of Chinese yam is 3-5：1-3：1-3.
3. small molecule nutritional preparation according to claim 1, which is characterized in that in the leavening, S. cervisiae：It is thermophilic
Lactobacillus lactis：The weight ratio of lactobacillus plantarum is 2-4：3-5：3-5.
4. small molecule nutritional preparation according to claim 1, which is characterized in that the leavening connects according to 1%-5%'s
Kind amount is inoculated into fermentation raw material.
5. small molecule nutritional preparation according to claim 1, which is characterized in that S. cervisiae (Saccharomyces
Cerevisiae) use deposit number for ACCC No：20065 strain, lactobacillus acidophilus (Lactobacillus
Acidophilus) use deposit number for ACCC No：10637 strain, lactobacillus plantarum (Lactobacillus
Plantarum) use deposit number for ACCC No：11118 strain.
6. a kind of preparation method of small molecule nutritional preparation as claimed in claims 1-5, which is characterized in that including following step
Suddenly：
1) it cleans：Yacon, fructus arctii and Chinese yam are cleaned respectively；
2) enzyme-deactivating：Yacon and fructus arctii are boiled into enzyme deactivation processing living respectively；
3) slurrying：Chinese yam, enzyme deactivation processing living treated yacon and fructus arctii are removed the peel respectively and wear into pulp；
4) it sterilizes：It is cooling to pulp high temperature sterilization；
5) it ferments：Access is containing S. cervisiae, lactobacillus acidophilus and plant cream after yacon, fructus arctii and the pulp of Chinese yam are mixed
It ferments in the leavening of bacillus, obtains tunning；
6) canned：Will be canned at finished product after tunning filtering, pasteurization, it is stored refrigerated in 4-10 DEG C.
7. preparation method according to claim 6, which is characterized in that in step 2), the time for boiling enzyme deactivation processing living is
5-10min。
8. preparation method according to claim 6, which is characterized in that in step 3), the environment temperature of pulp defibrination process
It is 4-10 DEG C.
9. preparation method according to claim 6, which is characterized in that in step 4), the temperature of high temperature sterilization is 90-98
DEG C, the time of high temperature sterilization is 10-15 seconds.
10. preparation method according to claim 6, which is characterized in that in step 5), fermentation temperature is 25-38 DEG C, fermentation
Time is 5-15 days.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109965275A (en) * | 2019-04-29 | 2019-07-05 | 江苏真蒡生物科技有限公司 | A kind of fructus arctii composite enzyme and preparation method thereof |
| CN110101076A (en) * | 2019-04-11 | 2019-08-09 | 江苏大学 | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment |
| CN111053244A (en) * | 2019-12-06 | 2020-04-24 | 山东体育学院 | Nutrition regulation method and system based on intestinal microorganisms |
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| CN110101076A (en) * | 2019-04-11 | 2019-08-09 | 江苏大学 | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment |
| CN109965275A (en) * | 2019-04-29 | 2019-07-05 | 江苏真蒡生物科技有限公司 | A kind of fructus arctii composite enzyme and preparation method thereof |
| CN111053244A (en) * | 2019-12-06 | 2020-04-24 | 山东体育学院 | Nutrition regulation method and system based on intestinal microorganisms |
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