Asparagus fermented beverage with auxiliary hypolipidemic function and preparation method of asparagus fermented beverage

A technology for assisting blood lipid lowering and asparagus, applied in the directions of bacteria used in food preparation, medical preparations containing active ingredients, functions of food ingredients, etc., can solve the problem of high cost of asparagus extract, damage to asparagus nutrition and active ingredients, fermentation problems such as poor stability of live bacteria beverages, to achieve the effects of improving absorption and utilization, improving sleep quality, and enhancing blood lipid-lowering effects

Active Publication Date: 2016-10-26
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In my country's patent literature, there are food formulas that use common microorganisms to ferment asparagus, such as CN 104012945 A and CN 103431467 B, all of which are only lactic acid bacteria or yeasts that are commonly added. These microorganisms have no clear metabolites and their health care effects, and It will destroy the unique nutrition and active ingredients of asparagus, and there are defects such as high cost of asparagus extract and poor stability of fermented live bacteria beverage
Through the search of the above patent literature and non-patent literature, no asparagus fermentation function with blood lipid-lowering effect has been prepared by using endogenous microorganisms to strengthen the fermentation of asparagus raw materials, using new asparagus fermented juice and Chinese herbal medicines with the same source of medicine and food as the main raw materials product

Method used

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  • Asparagus fermented beverage with auxiliary hypolipidemic function and preparation method of asparagus fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 10 g fresh and healthy asparagus base, rinse with sterile water, and then use 70% ethanol, sodium hypochlorite solution (2.5% effective Cl - ), soaked in 70% ethanol for 3min, 5min, 30s, rinsed with sterile water for 6 times, and dried under aseptic conditions, the purpose of surface sterilization has been achieved; Grind into a powder in a mortar and then dilute with sterile water to a concentration of 10 -1 、10 -2 、10 -3 Suspension. Take 200 μL and smear them on the MRS plate supplemented with 30% asparagus juice, each treatment has three parallels, and culture at 35°C for 2-3 days. According to the colony morphology (size, shape, color, surface gloss, edge uniformity, transparency, etc.), randomly pick representative colonies with differences on the plate, and inoculate them on the corresponding slant medium after purification and store them at 4 °C for later use.

[0022] After the functional screening test, Lactobacillus paracasei CICC6270 and Lactobacill...

Embodiment 2

[0036] Preparation:

[0037] (1) The specific steps are the same as (1) in Example 1.

[0038] (2) Asparagus fermented raw juice 100 L

[0039] Ginkgo biloba extract 100 g

[0040] Pueraria root extract 100 g

[0041] Panax notoginseng extract 50 g

[0042] Hawthorn Extract 100 g

[0043] It is prepared from the above raw materials, and then subjected to ultra-high temperature instantaneous sterilization to obtain the invention product 2.

Embodiment 3

[0045] Preparation:

[0046] (1) First, Lactobacillus paracasei CICC6270 and Lactobacillus paracasei CICC6271 were activated and cultured with MRS, respectively, and then cultured with basic seed medium (30% asparagus juice and 1% glucose), and cultured at 37°C for 30 h. Clean and disinfect the surface of fresh whole bamboo shoots, crush them with water at a ratio of 1:3 (mass ratio), filter through a 6-mesh vibrating sieve to obtain whole asparagus pulp, and sterilize at 100 °C for 20 min. After cooling to room temperature, CICC6270 and CICC6271 were inoculated at a volume ratio of 1:1, the total inoculum amount was 2%, cultured at 37°C, when the pH was stable to 3.8, and the reducing sugar content was lower than 0.3%, the fermentation was terminated, and solid-liquid separation was performed to obtain asparagus fermentation Original juice.

[0047] (2) Asparagus fermented raw juice 100 L

[0048] Ginkgo biloba extract 80 g

[0049] Pueraria root extract 120 g

[0050] Pa...

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PUM

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Abstract

The invention discloses an asparagus fermented beverage with an auxiliary hypolipidemic function and a preparation method of the asparagus fermented beverage and belongs to the field of processing of fermented functional beverages. All shoots of asparagus are taken as raw materials, lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 are fermented, the dissolution rates of active ingredients, namely, saponin, flavone and polysaccharide, of the asparagus are increased remarkably, and asparagus fermented normal juice is obtained. By comparison with freshly squeezed asparagus juice, the dissolution rates of saponin, flavone and polysaccharide of the asparagus are increased by 8.68 times, 2.46 times and 2.95 times respectively. The asparagus fermented normal juice is taken as a main raw material, composition of a ginkgo biloba extract, a kudzuvine root extract, a panax notoginseng extract and a hawthorn fruit extract is added and has a synergistic interaction effect, and the hypolipidemic function of an asparagus fermented product is greatly enhanced. The product is pure natural, has no side effects, has the auxiliary hypolipidemic function and can be used for assisting treatment of hyperlipidemia, a coronary heart disease and other cardiovascnlar and cerebrovascular diseases caused by atherosclerosis.

Description

technical field [0001] The invention relates to an asparagus fermented drink with the function of assisting in lowering blood fat and a preparation method thereof, belonging to the field of fermented functional beverage processing. Background technique [0002] With the improvement of people's living standards, the accelerated pace of life and the formation of unhealthy lifestyles, the incidence of hyperlipidemia is increasing year by year, and the age of onset tends to be younger. Hyperlipidemia can cause atherosclerosis and thrombosis, which is a common disease that seriously endangers people's life and health, especially for middle-aged and elderly people in the susceptible period. It only takes a few minutes from asymptomatic atherosclerosis to cardiovascular and cerebrovascular diseases (such as heart attack or stroke). Therefore, it is of great significance to prevent the onset of hyperlipidemia. In recent years, health-care functional foods with significant auxiliar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/105A61K36/899A61P3/06
CPCA61K36/899A23L2/382A23L2/52A61K36/16A61K36/258A61K36/488A61K36/734A61K2236/19A23V2002/00A23V2400/165A61K2300/00A23V2250/21A23V2250/2122A23V2200/3262
Inventor 程池陈建国梁寒峭张奇刘洋李生有尹俊玉
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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