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A kind of preparation method of high-calcium lactic acid bacteria fermented cucumber seed beverage

A technology of lactic acid bacteria fermentation and cucumber seed, applied in the direction of lactobacillus, bacteria used in food preparation, function of food ingredients, etc., can solve the problems of few types of processed products, low calcium bioavailability, limited development level, etc.

Active Publication Date: 2019-08-23
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a preparation method of cucumber seed beverage fermented by high-calcium lactic acid bacteria, which solves the problems of limited development level of cucumber seed as a good food resource, few types of processed products, and low bioavailability of calcium contained in it.

Method used

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  • A kind of preparation method of high-calcium lactic acid bacteria fermented cucumber seed beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Choose 20g cucumber seeds and wash them for later use, add pure water (to eliminate the influence of water quality on the results of the experiment, pure water is used in this example, but not limited to pure water) 1000mL, 70g sucrose mixed and beaten with a beater, and then used The colloid mill is homogenized for 3 times, and the obtained emulsion is divided into 200 mL / bottle, capped, sterilized at 121°C for 15 minutes, and cooled for later use.

[0032] To prepare the fermented seed liquid of Lactobacillus germanica, first mix the MRS liquid medium and the cucumber seed emulsion in the ratios of 10:0, 8:6, 5:5, 4:6, 2:8, and 0:10. The German-style Lactobacillus was transferred in turn, and the strain was domesticated and cultivated by standing overnight at 34°C, so that the strain was gradually adapted to grow in cucumber seed emulsion. The domesticated strains were cultured in a sterilized cucumber seed emulsion at 34℃, and the strain density was controlled at 10 6 -...

Embodiment 2

[0035] Choose 20g cucumber seeds and wash them for later use, add pure water (in order to eliminate the influence of water quality on the experimental results, pure water is used in the present invention, but not limited to pure water) 1000ml, 70g sucrose mixed and beaten with a beating machine, and then colloidal Grind and homogenize for 3 times, the obtained emulsion is divided into 200 mL / bottle, capped, sterilized at 121°C for 15 min, and cooled for later use.

[0036] To prepare the fermented seed liquid of Lactococcus plantarum, first mix the MRS liquid medium and cucumber seed emulsion in the ratios of 10:0, 8:6, 5:5, 4:6, 2:8, and 0:10, The Lactobacillus formulae were transferred in turn, and the strains were allowed to acclimate and cultivated at 30°C overnight so that the strains were gradually adapted to grow in cucumber seed emulsion. The domesticated bacteria should be cultured in a sterilized cucumber seed emulsion at 30℃, and the bacteria density should be controll...

Embodiment 3

[0039] Choose 20g cucumber seeds and wash them for later use, add pure water (in order to eliminate the influence of water quality on the experimental results, pure water is used in the present invention, but not limited to pure water) 1000ml, 70g sucrose mixed and beaten with a beating machine, and then colloidal Grind and homogenize for 3 times, the obtained emulsion is divided into 200 mL / bottle, capped, sterilized at 121°C for 15 min, and cooled for later use.

[0040] To prepare the fermentation seed liquid of Lactobacillus casei, first mix the MRS liquid medium and the cucumber seed emulsion in the ratios of 10:0, 8:6, 5:5, 4:6, 2:8, and 0:10, Lactobacillus formulae were transferred in turn, and the strains were allowed to acclimate and cultivated at 32°C overnight so that the strains gradually adapted to growth in cucumber seed emulsion. The domesticated bacteria should be cultured in a sterilized cucumber seed emulsion at 32℃, and the bacteria density should be controlled...

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Abstract

The invention discloses a preparation method of a cucumber seed beverage fermented by high-calcium lactic acid bacteria, and belongs to the technical field of agricultural product processing. Cucumber seed emulsion was prepared by using cucumber seeds as raw materials, and suitable lactic acid bacteria strains were selected for fermentation to produce active lactic acid bacteria beverages. Products fermented by lactic acid bacteria contain protein with high biological value, low fat, and low sugar. Among them, inorganic salts such as Ca, P, and Fe exist in the form of acid salts, which are easy to be absorbed and utilized by the human body. The cucumber seed drink fermented by lactic acid bacteria not only has the physiological activity of lactic acid bacteria and their metabolites, but also has the effect of refreshing and quenching thirst of ordinary drinks. Compared with similar plant-based lactic acid bacteria fermented drinks, the most prominent feature is the use of The calcium-rich feature greatly increases the soluble calcium content in the product through the preparation process of the invention, which provides a new way for maximizing the bioavailability of raw materials and increasing the added value of its products.

Description

Technical field [0001] The invention relates to the technical field of processing of agricultural products, in particular to a method for preparing a high-calcium lactic acid bacteria fermented cucumber seed beverage. Background technique [0002] Cucumber seeds are the mature seeds of cucumbers in the Cucumber genus of the Cucurbitaceae family. They contain a variety of free amino acids, fatty acids, vitamins and glycosides that are beneficial to the human body. They are also rich in inorganic salts such as calcium and phosphorus. In traditional Chinese medicine, it has the effects of renewing tendons and bones, expelling wind, and reducing inflammation. Its powder has a long history of application in bone fixation, bone strengthening and calcium supplementation. However, the development of food as a dual-use resource in the food field is still very limited. The product form is single. In recent years, some products on the market are limited to cucumber seed powder and capsules ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/137A23V2400/125A23V2400/169A23V2250/1578A23V2200/322
Inventor 李苏红李拖平李欢欢马丹
Owner SHENYANG AGRI UNIV
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