Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Oyster Oligosaccharide Drink

A technology of oligosaccharides and oysters, which is applied in the field of beverages, can solve the problems of high price and complicated methods of oyster oligosaccharides, and achieve the effect of low cost

Active Publication Date: 2020-07-17
张家界金驰天问农业科技有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the acid hydrolysis method and the alkali hydrolysis method use acid and alkali respectively, thereby producing acid-base wastewater that needs to be treated; the enzymatic hydrolysis method requires the use of glycosidase, which is expensive
In conclusion, the method to obtain oyster oligosaccharides is complicated

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Oyster Oligosaccharide Drink
  • Oyster Oligosaccharide Drink
  • Oyster Oligosaccharide Drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Oyster oligosaccharide beverage of the present invention is prepared according to the following steps successively:

[0014] a. Wash and drain apples, pears, papaya, carrots, yams, wax gourds, peppers, Chinese cabbage, radishes, bellflowers, and ginseng, and cut them into 2cm pieces; Seabuckthorn washed and drained; take the same quality and mix to get mixture A;

[0015] b. Mix mixture A with vinegar, brown sugar, and oyster polysaccharide at a mass ratio of 15:1:0.5:0.5 to obtain mixture B, then add shochu koji, yeast, lactic acid bacteria and acetic acid bacteria into mixture B, and ferment at 20°C Ferment in tank for 55 days to obtain a fermented liquid; the addition of the shochu koji, yeast, lactic acid bacteria and acetic acid bacteria is 0.75%, 1.5%, 1.25%, 1.25% of the mass of the mixture B, and the bacteria of the lactic acid bacteria and acetic acid bacteria The number is 15×10 6 a / ml;

[0016] c. Put the primary fermentation liquid in another fermenter, t...

Embodiment 2

[0020] Oyster oligosaccharide beverage of the present invention is prepared according to the following steps successively:

[0021] a. Wash and drain apples, pears, papaya, carrots, yams, wax gourds, peppers, Chinese cabbage, radishes, bellflowers, and ginseng, and cut them into 1cm pieces; Seabuckthorn washed and drained; take the same quality and mix to get mixture A;

[0022] b. Mix mixture A with vinegar, brown sugar, and oyster polysaccharide at a mass ratio of 15:1:0.5:0.5 to obtain mixture B, then add shochu koji, yeast, lactic acid bacteria and acetic acid bacteria to mixture B, and ferment at 10°C Ferment in the tank for 60 days to obtain a fermented liquid; the addition of the shochu koji, yeast, lactic acid bacteria and acetic acid bacteria is 0.5%, 2.5%, 1%, 1.5% of the mass of the mixture B, and the shochu koji, yeast , lactic acid bacteria and acetic acid bacteria are 20×10 6 a / ml;

[0023] c. Put the primary fermentation liquid in another fermenter. The volum...

Embodiment 3

[0027] Oyster oligosaccharide beverage of the present invention is prepared according to the following steps successively:

[0028] a. Wash and drain apples, pears, papaya, carrots, yams, wax gourds, peppers, Chinese cabbage, radishes, bellflowers, and ginseng, and cut them into 3cm pieces; Seabuckthorn washed and drained; take the same quality and mix to get mixture A;

[0029] b. Mix mixture A with vinegar, brown sugar, and oyster polysaccharide at a mass ratio of 15:1:0.5:0.5 to obtain mixture B, then add shochu koji, yeast, lactic acid bacteria and acetic acid bacteria into mixture B, and ferment at 25°C Ferment in the tank for 50 days to obtain a fermented liquid; the addition of the shochu koji, yeast, lactic acid bacteria and acetic acid bacteria is 1%, 1%, 1.5%, 1% of the quality of the mixture B, and the shochu koji, yeast , lactic acid bacteria and acetic acid bacteria are 26×10 6 a / ml;

[0030] c. Put the primary fermentation liquid in another fermenter, the volu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an oyster oligosaccharide drink, which is prepared by simultaneous fermentation of oyster polysaccharides and various auxiliary materials, using apples, pears, papaya, carrots, yams, wax gourds, peppers, Chinese cabbage, radishes, platycodon grandiflorum, ginseng, and jujube , blueberry, mountain grape, fungus, medlar and seabuckthorn are fermented by shochu koji, yeast, lactic acid bacteria and acetic acid bacteria to hydrolyze oyster polysaccharides into oyster oligosaccharides, no need for waste water treatment and expensive finished product glycosidase, low cost ; Oyster oligosaccharides work together with the above-mentioned fermented fruit, which has a good effect on lowering blood sugar and can effectively enhance the sexual function of adult males.

Description

technical field [0001] The invention relates to a beverage, in particular to an oyster oligosaccharide beverage with low cost, good blood sugar-lowering effect and effective enhancement of adult male sexual function. Background technique [0002] Fermented drinks are popular health drinks in recent years. Most of them are made from fruits such as apples, pears, lemons, citrus, oranges, strawberries, kiwis, and grapes. , Sub-health conditioning and other fields have a wide range of applications. [0003] Oyster has high nutritional value and health care function, and the oyster polysaccharide contained in it is an important active substance. Studies have shown that oyster polysaccharide has the functions of lowering blood pressure, lowering blood sugar, and protecting liver damage. The invention patent of Chinese invention patent No. ZL200710010460.2 discloses "oyster polysaccharide and its preparation method and its application in the preparation of cosmetics". The oyster p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/328A23V2250/51
Inventor 李伟曲敏佟长青胡斯杰赵菲
Owner 张家界金驰天问农业科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com