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Spirulina kinase-rich health-care food and preparation method thereof

A technology of health food and spirulina, applied in the field of microbial fermentation, can solve the problem of low taste of the product

Active Publication Date: 2017-11-07
北京颐方生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the shortcomings of spirulina kinase activity and poor taste in the finished product of spirulina fermentation, the invention provides a spirulina health food with high spirulina kinase activity and good taste

Method used

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  • Spirulina kinase-rich health-care food and preparation method thereof
  • Spirulina kinase-rich health-care food and preparation method thereof
  • Spirulina kinase-rich health-care food and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0070] This embodiment is a method for preparing a fermentation product rich in spirulina kinase, comprising the following steps:

[0071] 1) Preparation of seed solution: Take a ring of activated strains, insert them into a 250mL Erlenmeyer flask with a capacity of 50mL seed medium, and cultivate them. The culture temperature of yeast is 28° C., the shaker speed is 120 rpm, and the culture time is 12 hours; the culture temperature of Bacillus subtilis is 37° C., and the shaker speed is 160 rpm for 18 hours.

[0072] 2) Strain expansion: take 10mL of seed solution respectively and put them into a 2.5L Erlenmeyer flask filled with 500mL of fermentation medium (the inoculum size is 2%, V / V). The culture temperature of yeast is 28° C., the shaker speed is 120 rpm, and the culture time is 12 hours; the culture temperature of Bacillus subtilis is 37° C., and the shaker speed is 160 rpm for 12 hours.

[0073] 3) Sterilization of the fermentation medium: Take 5kg of broken-walled Sp...

Embodiment 2

[0078] This embodiment is a method for preparing a fermentation product rich in spirulina kinase, comprising the following steps:

[0079] Step 1)~3) are identical with embodiment 1;

[0080] 4) Submerged liquid aerated fermentation: Cool the liquid in the fermenter to 37°C, inoculate the Bacillus subtilis strain into the fermenter at a ratio of 3% under sterile conditions, and carry out a fermentation. The fermentation conditions are: culture temperature At 37°C, the ventilation rate is 1.6L / min per L of liquid, the incubation time is 24h, and the rotation speed is 130r / min.

[0081] 5) The saccharomycete carries out static fermentation: the temperature of the fermentation broth in the fermenter is reduced to 10° C., adding 1 L of glucose solution with a concentration of 21%, adjusting the pH to 6, inserting the saccharomycete for secondary fermentation, and the inoculum size is 0.2%, after inoculating strains, stir evenly, let stand to ferment, and insulate and ferment at 1...

Embodiment 3

[0084] This embodiment is a method for preparing a fermentation product rich in spirulina kinase, comprising the following steps:

[0085] Step 1)~3) are identical with embodiment 1;

[0086] 4) Submerged liquid aerated fermentation: Cool the liquid in the fermenter to 37°C, inoculate the Bacillus subtilis strain into the fermenter at a ratio of 3% under sterile conditions, and carry out a fermentation. The fermentation conditions are: culture temperature 37°C, the ventilation rate is 0.8L / min per L of liquid, the incubation time is 24h, and the rotation speed is 130r / min.

[0087] 5) The saccharomycete carries out static fermentation: the temperature of the fermentation broth in the fermenter is reduced to 16° C., adding 1 L of glucose solution with a concentration of 21%, adjusting the pH to 6, inserting the saccharomycete for secondary fermentation, and the inoculum size is 0.2%, after inoculating strains, stir evenly, let stand to ferment, and insulate and ferment at 12°C...

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Abstract

The invention relates to a preparation method of spirulina kinase-rich health-care food. The preparation method comprises the following steps: 1) adding shell-broken spirulina into water to obtain spirulina fermentation substrate and sterilizing; 2) inoculating the spirulina fermentation substrate with bacillus subtilis, and performing deep liquid ventilation and fermentation; 3) inoculating fermented liquor with saccharomycetes, and performing low-temperature standing and fermentation; and 4) performing low-temperature vacuum concentration on the standing and fermented liquor, drying and crushing, thus obtaining the spirulina kinase-rich health-care food. The invention further discloses a spirulina kinase health-care food prepared by adopting the spirulina kinase fermentation product. The spirulina kinase health-care food not only has higher spirulina kinase activity, but also the finished spirulina has small fishy smell, is good in mouthfeeling, and is easily accepted by people. Compared with the traditional spirulina tablets, the thrombolysis and thrombus preventing, blood lipid regulation and hemorrheology change characteristics can be greatly improved.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a method for preparing a fermentation product rich in spirulina kinase, and a spirulina health food containing the fermentation product of spirulina kinase. Background technique [0002] Kinase foods have been widely concerned and developed because of their special functions. At present, nattokinase foods and spirulina kinase foods are more common. Wherein natto (rich in nattokinase) has a certain history, and it is made by fermenting soybeans with Bacillus subtilis as a raw material, and has been listed as common food by the State Food and Drug Administration. The food rich in spirulina kinase is being further developed, which is fermented with spirulina as the substrate and added with Bacillus subtilis. [0003] Spirulina has extremely high nutritional value, and its unique health care functions and unique bioactive components have attracted widespread attenti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/20
CPCA23L5/27A23L33/00A23V2002/00A23V2200/324A23V2200/3262A23V2200/326
Inventor 石清东王正元
Owner 北京颐方生物科技有限公司
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