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Preparation method of functional okra probiotic micro-organisim fermentation healthy food

A technology of probiotic microorganisms and health food, applied in the field of phytochemistry and food fermentation engineering, can solve the problems of lack of high value-added products and underutilization of resources in okra, so as to improve human immunity, prevent various diseases, and strengthen pharmacology The effect of the function

Inactive Publication Date: 2014-12-10
SUZHOU JIANSHIXING BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Okra lacks high value-added products, and resources are not fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of okra probiotic microbial fermentation functional health food, the steps of which are:

[0023] (1) Weigh a certain amount of fresh okra fruit, wash it, put it in boiling water for 3-5 minutes, remove it, add a small amount of water to grind it, and then extract it with 400ml water at 70°C for 4 hours, (v / w=4 :1), filter; extract twice under the same conditions (v / w=3:1), extract 3 hours each time with 300ml water; combine the filtrates, cool to room temperature; add 1000ml ethanol to precipitate polysaccharides, centrifuge to remove the supernatant Okra polysaccharide;

[0024] (2) Activation of Lactobacillus acidophilus strain JSX-A1;

[0025] (3) Inoculate the Lactobacillus acidophilus strain JSX-A1 in the liquid MRS medium, and add the extracted okra polysaccharide in the medium;

[0026] (4) Ferment for about 2-3 days at 200rpm and 37°C;

[0027] (5) Sampling and testing, including: pH value of fermentation broth, microscopic exam...

Embodiment 2

[0032] (1) Weigh 100g of fresh okra fruit, wash it, put it in boiling water for 3-5 minutes, remove it, add a small amount of water to grind it, then extract it with 400ml water at 80°C for 4 hours, and filter. Under the same conditions, extract twice more, each time with 300ml of water, extract for 3 hours; combine the filtrates, cool to room temperature; add 1000ml of ethanol to precipitate the polysaccharide, and centrifuge to remove the supernatant to obtain the okra polysaccharide;

[0033] (2) Activation of thermophilic lactic acid streptococcus strain JSX-T1;

[0034] (3) Inoculate the thermophilic lactis streptococcus strain JSX-T1 in the MRS liquid medium, and add the extracted okra polysaccharide in the medium;

[0035] (4) Ferment for about 2-3 days at 200rpm and 37°C;

[0036] (5) Sampling and testing, including: pH value of fermentation broth, microscopic examination and lactic acid bacteria count;

[0037] (6) The pH value of the fermentation bro...

Embodiment 3

[0041] (1) Weigh 100g of fresh okra fruit, wash it, put it in boiling water for 3-5 minutes, remove it, add a small amount of water to grind it, then extract it with 400ml water at 90°C for 4 hours, and filter. Under the same conditions, extract twice more, each time with 300ml of water, for 3 hours; combine the filtrates, cool to room temperature; add 1000ml of ethanol to precipitate the polysaccharide, and centrifuge to remove the supernatant to obtain the okra polysaccharide;

[0042] (2) Activation of Lactobacillus acidophilus strain JSX-A1 and thermophilic lactobacillus strain JSX-T1 strain;

[0043] (3) Inoculate the mixture of JSX-A1 and JSX-T1 in the MRS liquid medium, and add the extracted okra polysaccharide in the medium;

[0044] (4) Ferment for about 2-3 days at 200rpm and 37°C;

[0045] (5) Sampling and testing, including: pH value of fermentation broth, microscopic examination and lactic acid bacteria count;

[0046] (6) The pH value of the fer...

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Abstract

The invention discloses a preparation method of functional okra probiotic micro-organisim fermentation healthy food. The preparation method comprises the following steps: extracting and separating main functional components such as polysaccharide from okra as components of lactic acid bacteria medium, performing high-throughput screening on excellent lactic acid bacteria strain, developing a high-density liquid fermentation technology and screening to obtain an excellent lactobacillus acidophilus strain (JSX-A1) and an excellent streptococcus thermophilus (JSX-T1); and finally processing a fermentation product into the functional healthy food, so that not only can the pharmacological function of the okra be enhanced, but also the functional healthy food contains high-density activity lactobacillus, is capable of preventing various diseases and improving the human immunity, is beneficial to human health, and is applicable to crowds in all age stages, especially the subhealthy population.

Description

technical field [0001] The invention relates to a preparation method of okra probiotic microbial fermentation functional health food, in particular to the extraction and separation of functional components of okra, the deep fermentation of lactic acid bacteria and the preparation of functional health food, belonging to the technical field of phytochemistry and food fermentation engineering. Background technique [0002] At present, most of the functional health foods on the market only use a single technology or a single resource for rough processing, and the resources are not used efficiently: on the one hand, some Chinese medicinal materials with important pharmacological effects are mainly used or their functional components are extracted and crudely processed. It is processed into a suitable dosage form; on the other hand, some beneficial microorganisms are fermented in conventional solid or liquid, and then the fermented product is processed. However, traditional Chines...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 刘世名
Owner SUZHOU JIANSHIXING BIOLOGICAL SCI & TECH CO LTD
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