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Asparagus extract bifidobacterium fermentation activity beverage and preparation method thereof

A technology of asparagus extract and probiotics, applied in food preparation, food science, application and other directions, can solve problems such as weak functionality and inactivation of fermented beverages, and achieve increased functionality, enhanced health care functions, optimized culture medium and Effects of strip conditions

Inactive Publication Date: 2013-12-11
HARBIN JINFENG LUYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the probiotic beverages currently on the market are not functional, and the use of artificial colors, flavoring essences, thickeners, preservatives and other additives makes the existing beverages on the market have many unsafe factors that affect health. Compete for a single majority of milk beverages, fermented beverages are also inactivated, and there are very few live bacteria beverages that really have health functions

Method used

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  • Asparagus extract bifidobacterium fermentation activity beverage and preparation method thereof
  • Asparagus extract bifidobacterium fermentation activity beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Take the stock solution of asparagus extract, brown sugar and stachyose and pump them into the fermentation tank according to the mass percentage of 10% of the stock solution, 1% of brown sugar, 1% of stachyose and 88% of water. Mixed starter mixed anaerobic fermentation, the starter is a mixed starter mixed anaerobic fermentation, the starter is a mixed starter of Bifidobacterium longum ACCC00037, Lactobacillus acidophilus ACCC10637, Lactobacillus plantarum ACCC10141, Saccharomyces cerevisiae ACCC20042, various strains The mixed mass percentage is: each accounts for 25%, that is, 1:1:1:1, the amount of starter: 1-10‰, and the content of each strain meets the following requirements to be a qualified product: Bifidobacteria ≥ 10 7 cfu / g, Lactobacillus plantarum ≥10 7 cfu / g, Lactobacillus acidophilus≥10 7 cfu / g, yeast ≥10 7 cfu / g, the temperature of the fermenter is controlled at a constant temperature of 35°C, and the fermentation is continued for 48-72 hours. When the...

Embodiment 2

[0057] Take the stock solution of asparagus extract, brown sugar, and stachyose and pump them into the fermentation tank according to the mass percentage of stock solution 20%, brown sugar 1%, stachyose 1%, and water 78%. Mixed starter mixed anaerobic fermentation, the starter is a mixed starter mixed anaerobic fermentation, the starter is a mixed starter of Bifidobacterium longum ACCC00037, Lactobacillus acidophilus ACCC10637, Lactobacillus plantarum ACCC10141, Saccharomyces cerevisiae ACCC20042, various strains The mixed mass percentage is: each accounts for 25%, that is, 1:1:1:1, the amount of starter: 1-10‰, and the content of each strain meets the following requirements to be a qualified product: Bifidobacteria ≥ 10 7 cfu / g, Lactobacillus plantarum ≥10 7 cfu / g, Lactobacillus acidophilus≥10 7 cfu / g, yeast ≥10 7 cfu / g, the temperature of the fermenter is controlled at a constant temperature of 35°C, and the fermentation is continued for 48-72 hours. When the pH value is 3...

Embodiment 3

[0059] Take the stock solution of asparagus extract, brown sugar and stachyose and pump them into the fermentation tank according to the mass percentage of 30% stock solution, 1% brown sugar, 1% stachyose, and 68% water, and sterilize it for half an hour. Mixed starter mixed anaerobic fermentation, the starter is a mixed starter mixed anaerobic fermentation, the starter is a mixed starter of Bifidobacterium longum ACCC00037, Lactobacillus acidophilus ACCC10637, Lactobacillus plantarum ACCC10141, Saccharomyces cerevisiae ACCC20042, various strains The mixed mass percentage is: each accounts for 25%, that is, 1:1:1:1, the amount of starter: 1-10‰, and the content of each strain meets the following requirements to be a qualified product: Bifidobacteria ≥ 10 7 cfu / g, Lactobacillus plantarum ≥10 7 cfu / g, Lactobacillus acidophilus≥10 7 cfu / g, yeast ≥10 7 cfu / g, the temperature of the fermenter is controlled at a constant temperature of 35°C, and the fermentation is continued for 4...

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Abstract

The invention relates to an asparagus extract bifidobacterium fermentation activity beverage and a preparation method thereof. An asparagus extract, brown sugar and stachyose serve as a culture medium; the following strains as shown in the specification are subjected to anaerobic fermentation to culture a bifidobacterium; after the anaerobic fermentation, a fermented probiotic liquid is subjected to sterile filling; and the bifidobacterium, lactobacillus plantarum, lactobacillus acidophilus and saccharomyces cerevisiae are freeze-dried bacteria bought from a culture collection center. The beverage supplements a specific bifidus factor and an exogenous bifidus factor in a plant in order to culture high-density bifidobacterium longum, increase the unit bacterial count of other lactic acid bacteria, conduct enzymolysis of small protein converting peptide in the culture medium, increase the content of amino acid essential for a human body, and improve the activity of asparagus juice, and a health care function of the whole fermentation liquid. The technology has the advantages that a strict anaerobic condition of the bifidobacterium is overcome, an expensive bifidobacterium fermentation device is removed, and the health care function of metabolic products of an active substance and a microorganism containing asparagus, as well as the fermentation liquid of the viable bacteria is enhanced.

Description

[0001] Technical field: the present invention relates to a preparation method of asparagus extract bifidus probiotic fermented active beverage. Background technique [0002] Probiotic beverage is the most popular liquid food with rich nutrition and medicinal functions in the market. However, the probiotic beverages currently on the market are not functional, and the use of artificial colors, flavoring essences, thickeners, preservatives and other additives makes the existing beverages on the market have many unsafe factors that affect health. For a single majority of milk beverages, fermented beverages are also inactivated, and there are very few live bacteria beverages that really have health functions. The invention is an in-depth development and utilization of the health care function and function of the beverage. [0003] English name of asparagus: Cacumen Asparagi (pull); asparagus definition: the tender stem of Asparagus officinal is L. Applied science Chinese medicine...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 刘志欣
Owner HARBIN JINFENG LUYUAN BIOLOGICAL TECH
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