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A preparation method of high-quality fermented camel milk with auxiliary hypoglycemic function

A technology for fermenting camel milk and lowering blood sugar, applied in the biological field, can solve the problems of single promoting hypoglycemic effect, untreated diabetes, unable to improve other functions of the body, etc.

Active Publication Date: 2018-10-16
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these oral hypoglycemic western medicines have developed rapidly in recent years, they basically only play a single role in promoting hypoglycemia, cannot improve other functions of the body, and basically have no therapeutic effect on complications of diabetes, and these drugs There are different degrees of side effects, even if insulin injection is used directly, it can cause side effects such as muscle atrophy at the injection site and blurred vision, which limits the clinical application of drugs and insulin therapy to a large extent

Method used

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  • A preparation method of high-quality fermented camel milk with auxiliary hypoglycemic function
  • A preparation method of high-quality fermented camel milk with auxiliary hypoglycemic function
  • A preparation method of high-quality fermented camel milk with auxiliary hypoglycemic function

Examples

Experimental program
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Effect test

Embodiment 1

[0156] 1000kg of fresh pure camel milk is standardized, preheated to 60°C, add 30kg of honey and 40kg of fructo-oligosaccharides, homogenize at 65°C, 20Mpa for 2min, after heat treatment at 65°C / 30min, cool to 42°C, press 3% (w / w) inoculation amount is inoculated starter, starter is made up of Lactobacillus plantarum grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07, and its ratio is 1:1:1: 1 (v / v), fermented at 42°C to curdled milk, then refrigerated at 4°C for 24 hours to make fermented camel milk.

Embodiment 2

[0158] 1000kg of fresh pure camel milk is standardized, preheated to 55°C, add 40kg of honey and 30kg of fructo-oligosaccharide, homogenize at 65°C, 20Mpa for 2min, after heat treatment at 65°C / 30min, cool to 40°C, press 4% (w / w) inoculation amount is inoculated starter, starter is made up of Lactobacillus plantarum grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07, and its ratio is 1:1:1: 1 (v / v), fermented at 40°C to curdled milk, then refrigerated at 4°C for 24 hours to make fermented camel milk.

Embodiment 3

[0160] 1000kg of fresh pure camel milk is standardized, preheated to 60°C, add 50kg of honey and 20kg of fructo-oligosaccharide, homogenize at 65°C, 20Mpa for 2min, after heat treatment at 65°C / 30min, cool to 37°C, press 6% (w / w) inoculation amount inoculates starter, and starter is made up of Lactobacillus plantarum grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07, and its ratio is 1:1:1: 1 (v / v), fermented at 37°C to curdled milk, and then refrigerated at 4°C for 24 hours to make fermented camel milk.

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Abstract

The invention relates to a method for preparing high-quality fermented camel milk with the function of assisting in lowering blood sugar. The method uses Lactobacillus plantarum Grx16 (Lactobacillus plantarum Grx16) and combines other strains as a starter to prepare fermented camel milk with the function of assisting in lowering blood sugar. . In particular, Lactobacillus plantarum Grx16, Lactobacillus casei grx12, Lactobacillus delbrueckii subsp. bulgaricus grx33 and Lactobacillus fermentum grx07 were mixed in a ratio of 1:1:1:1 (v / v) as a starter, and the fermented camel prepared by fermentation The milk not only has a good flavor, but also has a weak post-acidification. It also has the effect of lowering the blood sugar of diabetic rats, and can also improve the blood lipid level of diabetic rats and improve their antioxidant capacity.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for preparing high-quality fermented camel milk. Background technique [0002] Diabetes mellitus is a disease caused by the interaction of heredity, life, environment and other factors with absolute or relative insufficiency of insulin secretion. Diet, polyuria, and weight loss. At the same time, diabetes can also induce various complications. According to statistics, the global incidence of diabetes is soaring. It is estimated that the number of patients worldwide will increase to 366 million by 2030. Diabetes has been listed as the third largest chronic non-communicable disease in the world. [0003] Currently, the treatment methods for diabetes mainly include surgery, drugs and non-drug treatments. Diabetes drug therapy is divided into two categories, namely insulin therapy and oral hypoglycemic drug therapy. Oral hypoglycemic western medicines include biguanides, sulf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 顾瑞霞石雪晨印伯星孟茜陈霞黄玉军瞿恒贤蒋欣荣瓦云超陈大卫
Owner YANGZHOU UNIV
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