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Compound microbial fermented beverage containing anthocyanidin and preparation method thereof

A technology of compound microorganisms and microbial starter, applied in food science and other directions, can solve problems such as shortage

Inactive Publication Date: 2018-01-12
唐清池
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that there are few research reports on anthocyanin pure microbial fermented beverages in the existing food and drink, and there is a lack of anthocyanin-containing pure microbial fermented beverages and functional health drink products with homology of medicine and food. , providing a compound microbial fermented anthocyanin-containing beverage and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1: A beverage containing anthocyanins fermented by complex microorganisms, comprising the following components and the ratio of each component is: purple sweet potato 5%, grape 10%, blueberry 10%, strawberry 10%, mulberry 10%, hawthorn 5% , collagen polypeptide 1%, microbial starter 0.1%, stachyose 0.5%, water 48.4%; the microbial starter is: Lactobacillus plantarum CICC20265 fermentation broth, Lactobacillus rhamnosus CICC6136 Fermentation broth, Lactobacillus acidophilus CICC6083 fermentation broth, Bifidobacterium breve CICC6185 fermentation broth, Saccharomyces cerevisiae CICC1624 fermentation broth in a weight ratio of 1:1:1:1:1 mixed.

[0044] The number of bacteria in the Lactobacillus plantarum (Lactobacillus plantarum) CICC20265 fermentation broth is ≥5.0×10 9 cfu / ml, Lactobacillus rhamnosus (Lactobacillus rhamnosus) The number of bacteria in the CICC6136 fermentation broth ≥ 5.0×10 9 cfu / ml, Lactobacillus acidophilus (Lactobacillus acidophilus) CICC6...

Embodiment 2

[0049] Example 2: A compound microbial fermented anthocyanin-containing beverage, comprising the following components and the ratio of each component is: purple sweet potato 10%, grape 5%, blueberry 10%, strawberry 10%, mulberry 5%, hawthorn 10% , collagen polypeptide 1%, microbial starter 0.1%, stachyose 0.5%, water 48.4%; the microbial starter is: Lactobacillus plantarum CICC20265 fermentation broth, Lactobacillus rhamnosus CICC6136 Fermentation broth, Lactobacillus acidophilus CICC6083 fermentation broth, Bifidobacterium breve CICC6185 fermentation broth, Saccharomyces cerevisiae CICC1624 fermentation broth in a weight ratio of 1:1:1:1:1 mixed.

[0050] The number of bacteria in the Lactobacillus plantarum (Lactobacillus plantarum) CICC20265 fermentation broth is ≥5.0×10 9 cfu / ml, Lactobacillus rhamnosus (Lactobacillus rhamnosus) The number of bacteria in the CICC6136 fermentation broth ≥ 5.0×10 9 cfu / ml, Lactobacillus acidophilus (Lactobacillus acidophilus) CICC6083 ferm...

Embodiment 3

[0051] Example 3: A beverage containing anthocyanins fermented by complex microorganisms, comprising the following components and the ratio of each component is: purple sweet potato 5%, grape 10%, blueberry 5%, strawberry 5%, mulberry 10%, hawthorn 5% , collagen polypeptide 1%, microbial starter 0.1%, stachyose 0.5%, water 58.4%; the microbial starter is: Lactobacillus plantarum CICC20265 fermentation broth, Lactobacillus rhamnosus CICC6136 Fermentation broth, Lactobacillus acidophilus CICC6083 fermentation broth, Bifidobacterium breve CICC6185 fermentation broth, Saccharomyces cerevisiae CICC1624 fermentation broth in a weight ratio of 1:1:1:1:1 mixed.

[0052] The number of bacteria in the Lactobacillus plantarum (Lactobacillus plantarum) CICC20265 fermentation broth is ≥5.0×10 9 cfu / ml, Lactobacillus rhamnosus (Lactobacillus rhamnosus) The number of bacteria in the CICC6136 fermentation broth ≥ 5.0×10 9 cfu / ml, Lactobacillus acidophilus (Lactobacillus acidophilus) CICC608...

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PUM

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Abstract

The invention belongs to the technical field of microbial fermented beverages. In order to solve the problems of relatively few research reports of anthocyanidin-containing pure microbial fermented beverages in the prior food and beverages and lack of anthocyanidin-containing pure microbial fermented beverages which are also medicinal and edible functional health care beverage products, the invention provides a compound microbial fermented beverage containing anthocyanidin and a preparation method thereof. The compound microbial fermented beverage is prepared by mixing purple sweet potatoes, grapes, blueberries, strawberries, mulberries, haws and water in a certain proportion, performing fermentation with a microbial starter culture prepared from lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium breve and saccharomyces cerevisiae and adding collagen polypeptides and stachyose. The compound microbial fermented beverage provided by the inventioncan resist oxidation, prevent mutation, resist allergies, prevent cardiovascular and cerebrovascular diseases, protect the liver, prevent cancer, improve eyesight, eliminate harmful free radicals invivo, improve sleep, promote the proliferation of beneficial bacteria in vivo and inhibit the reproduction of harmful bacteria and has a good auxiliary treating effect on various kinds of chronic diseases.

Description

technical field [0001] The invention belongs to the technical field of microbial fermented beverages, and in particular relates to a composite microbial fermented anthocyanin-containing beverage and a preparation method thereof. Background technique [0002] At present, food and beverages can be divided into fruit juice and its beverages, vegetable juice and its beverages, vegetable protein beverages, vegetable extract beverages, milk beverages, carbonated beverages, mineral water, solid beverages and other beverages. There are many types of beverages, and the market is huge, but there are few studies on pure microbial fermented beverages with anthocyanins and functional health beverages with the same source of medicine and food. [0003] Anthocyanins are a class of water-soluble flavonoid pigments widely present in plants, and their concentration varies with the seasons and the composition of the cell fluid, so that the petals and fruits show a variety of colors. The resea...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/18A23L33/125A23L33/135A23L33/14
Inventor 唐清池郭银保李杰平王伟马晓蕾
Owner 唐清池
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