Rhizoma curcumae longae fermented food and preparation method thereof

A technology of fermented food, turmeric, applied in the field of preparation of functional food to achieve good results

Inactive Publication Date: 2018-05-04
天津创源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The foods for diabetes disclosed in the above-mentioned prior art mostly use traditional Chinese medicine, corn silk, coix seed and other medicinal and edible items that are traditionally believed to have curative effects on diabetes as raw materials to prepare diabetes health food, and the preparation method is generally simple processing and mixing. , the use of probiotic fermentation to prepare diabetes health food has not been reported

Method used

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  • Rhizoma curcumae longae fermented food and preparation method thereof
  • Rhizoma curcumae longae fermented food and preparation method thereof
  • Rhizoma curcumae longae fermented food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1, the preparation method of turmeric probiotic fermented functional beverage

[0066] 1. Determination of the ratio of turmeric and other auxiliary materials in raw materials

[0067] (1) Wash turmeric, black pepper, tartary buckwheat, black beans, and emblical seeds respectively, dry them, and grind them through a 100-mesh sieve; bee pollen and propolis are purchased products.

[0068] (2) Preparation of activated medium: add 10 g of soybean powder per 100 ml of water; sterilize the activated medium under the conditions of 121° C. for 20 minutes;

[0069] (3) Preparation of fermentation medium: add 5-10g of turmeric powder, tartary buckwheat powder / or emblica powder and / or black pepper powder and / or / soybean powder and / or bee pollen and / or propolis 0-3g per 100ml of water ;

[0070] (4) strain activation, the glycerol tubes of Lactobacillus plantarum, Bifidobacterium animalis, Lactobacillus paracasei, Bifidobacterium adolescentis, Bacillus coagulans and Ba...

Embodiment 2

[0120] Embodiment 2: the preparation method of turmeric probiotic solid-state fermented food

[0121] 1. Determination of the ratio of turmeric and auxiliary materials

[0122] (1) Wash turmeric, black pepper, tartary buckwheat, black beans, and emblical seeds respectively, dry them, and grind them through a 100-mesh sieve; bee pollen and propolis are purchased products.

[0123] (2) Preparation of activated medium: add 10 g of soybean powder per 100 ml of water; sterilize the activated medium under the conditions of 121° C. for 20 minutes;

[0124] (3) Preparation of fermentation medium: Add 5-10g of turmeric powder, buckwheat powder and / or emblica powder and / or black pepper powder and / or soybean powder and / or bee pollen and / or propolis in every 100ml of water. 5g;

[0125] (4) strain activation, the glycerol tubes of Lactobacillus plantarum, Bifidobacterium animalis, Lactobacillus paracasei, Bifidobacterium adolescentis, Bacillus coagulans and Bacillus subtilis were respec...

Embodiment 3

[0157] Example 3: Hypoglycemic experiment of probiotic liquid fermented beverage and solid food on HepG2 in vitro

[0158] 1. References of HepG2 cell insulin resistance model

[0159] After the cells in the logarithmic growth phase were digested by trypsin, a 96-well plate was spread with DMEM medium containing 2% fetal bovine serum (the cell density was about 10 6 a / L). Be careful to leave blank holes.

[0160] The 96-well plate covered with cells was divided into different areas, including: blank group (excluding cells), control group and model group, and cultured for 24 hours. After the cell monolayer adhered to the wall, 100 μL / well of fresh medium was replaced, and 1 μL of insulin solutions of different concentrations were added to the model group, respectively 10 -3 、10 -4 、10 -5 、10 -6 、10 -7 mol / L, the final concentration of insulin in the cell culture medium was 10 -5 、10 -6 、10 -7 、10 -8 、10 -9 mol / L, at 37℃, 5%CO 2 Incubate in the incubator for 24h.

...

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Abstract

The present invention belongs to the field of microbial fermentation applications and relates to functional food produced by using probiotics to ferment rhizoma curcumae longae, black pepper, etc., and a preparation method of the functional food. The rhizoma curcumae longae fermented food is mainly applied in patients with diabetes and has functions of nourishing the liver. The rhizoma curcumae longae fermented food is prepared by a liquid-state or solid-state mixed microbial fermentation using rhizoma curcumae longae or rhizoma curcumae longae and cereals as a fermentation substrate, and using lactobacillus plantarum TK9 (CGMCC No.11891), bifidobacterium animalis 937 (CGMCC No.11892), lactobacillus paracasei TK1501 (CGMCC No.13130), bifidobacterium adolescentis TK99 (CGMCC No.12784), bacillus coagulans TQ33 (CGMCC No.5233) and bacillus subtilis TK-1 (CGMCC No.4731).

Description

technical field [0001] The invention belongs to the field of microbial fermentation application, and relates to a functional food produced by fermenting turmeric, black pepper, etc. with probiotics, and a preparation method of the functional food. The turmeric fermented food is mainly used for diabetics and has the function of nourishing the liver. Background technique [0002] The prevalence of diabetes in my country is rapidly increasing. The latest epidemiological survey shows that in 2010 the prevalence of diabetes in Chinese adults has reached 11.6%. The increase in the incidence of diabetes has increased the burden on individuals, families and society. Diabetes blood sugar control is not something that can be solved by drugs alone. It requires behavioral interventions in terms of diet, exercise, drugs, education, and blood sugar monitoring. Studies have shown that helping diabetics to establish effective self-management behaviors is one of the best models for diabete...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135A23L7/10A23L11/00A23L21/20A23L2/38C12P1/04C12N1/20C12R1/25C12R1/01C12R1/225C12R1/07C12R1/125A23L11/50A23L11/65
CPCA23L2/382A23L7/104A23L21/20A23L33/00A23L33/135C12N1/20C12P1/04A23V2002/00A23L11/50C12R2001/125C12N1/205C12R2001/25C12R2001/225C12R2001/07C12R2001/01A23V2200/328A23V2200/3204
Inventor 王海宽路福平韩雪梅王伟
Owner 天津创源生物技术有限公司
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