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Fruit fermentation liquor capable of reducing blood sugar and preparation method of fruit fermentation liquor

A fermentation broth, hypoglycemic technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of complex treatment, improve digestion and absorption function, accelerate metabolism, and increase HDL~C level Effect

Inactive Publication Date: 2018-02-16
青岛国海生物制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Treatment is often more complex

Method used

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  • Fruit fermentation liquor capable of reducing blood sugar and preparation method of fruit fermentation liquor
  • Fruit fermentation liquor capable of reducing blood sugar and preparation method of fruit fermentation liquor
  • Fruit fermentation liquor capable of reducing blood sugar and preparation method of fruit fermentation liquor

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preparation example Construction

[0032] A preparation method for a hypoglycemic fruit fermented liquid, comprising the steps of:

[0033] 1) Crush the banana leaves, guava fruit, guava leaves, Cordyceps militaris, grape seeds and grape skins, and then vibrate and extract the above raw materials at 5-10°C (oscillation rate: 150rpm / min) for 3-5h , and then freeze-dried at a temperature of -50 to -30°C and a vacuum of 2 mmHg for 40 to 50 hours, and then ground and mixed to obtain raw material powder, which is a natural plant extract.

[0034] 2) Mix the raw material powder and probiotic fermentation broth, and ferment at 30-35°C for 7-10 days, when the pH value is 3-4, stop the fermentation; then add sorbitol and dietary fiber to obtain fruit fermentation broth.

[0035] In some embodiments, the hypoglycemic fruit fermentation liquid of the present invention also includes the following raw material components in parts by weight: 1-5 parts of Inonotus obliquus, and 1-4 parts of heather fruit.

[0036] In some p...

Embodiment 1

[0048] The probiotic fermented liquid comprises the following raw material components in parts by weight: 6 parts of pineapple, 1 part of papaya, 1 part of apple and 2 parts of mulberry.

[0049] The preparation method of probiotic fermented liquid is as follows:

[0050] Wash the pineapple, papaya, apple and mulberry separately, and in Ca(OH) pH=12 2 Soak in the solution for 2 minutes to sterilize, then drain, then mix and crush into pulp; mix the pulp and brown sugar at a ratio of 4:1, inoculate with 1% pre-cultured probiotics when the temperature is 30-35°C, Fermentation at 20-35°C for 20-30 days, when the pH is 3.5, the fermentation is terminated; then filtered to obtain the probiotic fermentation broth.

Embodiment 2

[0052] The fruit fermentation liquid for lowering blood sugar, in parts by weight, includes the following raw material components: 1.2 parts of probiotic fermentation liquid, 2 parts of banana leaves, 2 parts of guava fruit, 2 parts of guava leaves, 2 parts of Cordyceps militaris, grape 2 parts of seeds, 2 parts of grape skin, 5 parts of sorbitol, 4 parts of dietary fiber.

[0053] The preparation method of the fruit fermented liquid for lowering blood sugar is as follows:

[0054] Fresh banana leaves, guava fruit, guava leaves, Cordyceps militaris, grape seeds and grape skins were respectively crushed, and then the above raw materials were shaken and extracted at 5-10°C (shaking speed: 150rpm / min) for 4h, and then in Freeze-dry for 48 hours at a temperature of -40°C and a vacuum of 2 mmHg, and then grind; mix the ground raw materials to obtain natural plant extracts; mix the natural plant extracts with probiotic fermentation broth, and dry at 30 Ferment for 7 to 10 days unde...

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Abstract

The invention discloses fruit fermentation liquor capable of reducing blood sugar. The fruit fermentation liquor is prepared through fermentation of the following raw materials in parts by weight: 1-5parts of probiotics fermentation liquor, 1-2 parts of banana leaves, 1-3 parts of guava fruits, 1-2 parts of guava leaves, 1-5 parts of cordyceps militaris, 1-3 parts of grape seeds, 1-2 parts of grape skin, 5-10 parts of sorbitol and 3-7 parts of dietary fibers. The probiotics fermentation liquor and natural plant extracts have synergistic reaction on reducing blood sugar. According to the prepared fruit fermentation liquor disclosed by the invention, a low-temperature extraction and freeze drying technique is combined with a probiotics fermenting technique, so that the release of effectivecomponents of the fruit fermentation liquor is increased, absorption of the effective components by intestinal tracts is promoted, and the purpose of reducing the concentration of the blood sugar is realized.

Description

technical field [0001] The invention belongs to the field of biotechnology. More specifically, it relates to a hypoglycemic fruit fermented liquid and a preparation method thereof. Background technique [0002] In recent years, due to many factors such as the improvement of living standards, changes in diet structure, increasingly tense life rhythm, and less active and more sedentary lifestyle, the incidence of diabetes worldwide has increased rapidly. Diabetes has become the third largest disease after tumors and cardiovascular diseases. Chronic diseases that seriously threaten human health. The International Diabetes Federation (IDF) announced that in 2013, the global prevalence of diabetes among adults aged 20 to 79 was 8.3%, and the number was 382 million, 80% of which were distributed in middle- and low-income countries. It is estimated that there will be 592 million diabetic patients in the world in 2035, and China will account for 25%, ranking first. In 2013, 5.1 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23L33/125A23L33/135A23L33/21
CPCA23L5/00A23L29/065A23L33/00A23L33/10A23L33/105A23L33/125A23L33/135A23L33/21A23V2002/00A23V2400/143A23V2400/147A23V2400/165A23V2400/125A23V2400/113A23V2400/175A23V2400/169A23V2400/531A23V2400/533A23V2400/249A23V2200/328A23V2200/32A23V2300/14A23V2300/10A23V2300/20A23V2250/642A23V2250/28A23V2200/30A23V2250/21A23V2250/208A23V2250/5116
Inventor 陈玉舜李士广孙雪燕
Owner 青岛国海生物制药有限公司
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