Cranberry probiotic enzyme and preparation method thereof

A probiotic enzyme, cranberry technology, applied to bacteria, lactobacillus, bifidobacteria and other directions used in food preparation, can solve problems such as narrow application route of cranberry, and achieve narrow application route and no toxic and side effects. , the effect of a reasonable level

Inactive Publication Date: 2018-12-21
恒利康生物科技股份有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the object of the present invention is to provide a kind of cranberry probiotic ferment and preparation method thereof, solve the problem that the traditional cranberry application route is narrow

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
  • Cranberry probiotic enzyme and preparation method thereof
  • Cranberry probiotic enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: a kind of preparation method of cranberry probiotic ferment comprises the following steps:

[0028] S1 Add 650kg of cranberries, 200kg of oranges, 100kg of lemons, and 50kg of brown sugar into the fermenter;

[0029] S2 Continue to add 10g of yeast and 5g of Lactobacillus fermentum to the fermenter for initial fermentation. During the fermentation process, the fermenter is covered with a film, and the air is isolated for anaerobic fermentation. The fermentation time is 6 months; after the end of the initial fermentation, add 5g of Bifidobacterium adolescentis , Lactobacillus plantarum 5g, Lactobacillus helveticus 5g, and Streptococcus thermophilus 5g were fermented for the second time. During the fermentation process, the fermenter was covered with film, and the air was isolated for anaerobic fermentation. The fermentation time was 8 months; Lactobacillus acidum 10g continues to ferment for the third time. During the fermentation process, the fermenter is ...

Embodiment 2

[0033] Embodiment 2: a kind of preparation method of cranberry probiotic ferment comprises the following steps:

[0034] S1 Add 800kg of cranberries, 200kg of oranges, 100kg of lemons, and 50kg of brown sugar into the fermenter;

[0035] S2 Continue to add 5g of yeast and 5g of Lactobacillus fermentum to the fermenter for initial fermentation. During the fermentation process, the fermenter is covered with film, and the air is isolated for anaerobic fermentation. The fermentation time is 5 months; after the end of the initial fermentation, add 1g of Bifidobacterium adolescentis , Lactobacillus plantarum 5g, Lactobacillus helveticus 1g, and Streptococcus thermophilus 5g were fermented for the second time. During the fermentation process, the fermenter was covered with film, and the air was isolated for anaerobic fermentation. The fermentation time was 9 months; Lactobacillus acidum 5g continued to ferment for the third time. During the fermentation process, the fermenter was cov...

Embodiment 3

[0039] Embodiment 3: a kind of preparation method of cranberry probiotic ferment comprises the following steps:

[0040] S1 Add 600kg of cranberries, 300kg of oranges, 150kg of lemons, and 50kg of brown sugar into the fermenter;

[0041] S2 Continue to add 10g of yeast and 1g of Lactobacillus fermentum to the fermenter for initial fermentation. During the fermentation process, the fermenter is covered with film, and the air is isolated for anaerobic fermentation. The fermentation time is 7 months; after the initial fermentation, 5g of Bifidobacterium adolescent is added. , Lactobacillus plantarum 1g, Lactobacillus helveticus 5g, and Streptococcus thermophilus 1g were fermented for the second time. During the fermentation process, the fermenter was covered with film, and the air was isolated for anaerobic fermentation. The fermentation time was 7 months; Lactobacillus acidum 8g continued to ferment for the third time. During the fermentation process, the fermenter was covered w...

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

PropertyMeasurementUnit
The inside diameter ofaaaaaaaaaa
Login to view more

Abstract

The invention belongs to the technical field of enzyme production, and particularly relates to a cranberry probiotic enzyme and a preparation method thereof. The cranberry probiotic enzyme is preparedfrom the main raw materials of cranberries, tangerines and lemons, nutrient components of the raw materials are richer on the basis of scientific reasonable collocation, under the fermentation actionof probiotics, the kinds, the amounts and fermentation duration of the probiotics are strictly controlled at the same time, fuller fermentation of the raw materials is guaranteed, finally, nutrient substances, active substances and antioxidant substances in the raw materials can be released completely, and finally, the cranberry probiotic enzyme which has the efficacy of maintaining beauty, nourishing skin and reducing blood pressure is obtained.

Description

technical field [0001] The invention belongs to the technical field of enzyme production, and in particular relates to a cranberry probiotic enzyme and a preparation method thereof. Background technique [0002] Enzyme refers to a liquid containing biologically active ingredients extracted from the fermentation of fruits and vegetables by microorganisms. The above bioactive components include but are not limited to enzymes, including active antioxidant components, biochemical factors, etc., derived from fermentation participating bacteria and food materials used for fermentation. [0003] Reasonable production of enzymes, the extracted plant active substances are all from food materials, and the fermentation bacteria are part of the human micro-ecosystem. Therefore, the side effects of enzymes are almost zero. With powerful efficacy and minimal side effects, it has been showing an explosive growth trend in recent years. [0004] Cranberry is a natural antibacterial and he...

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
IPC IPC(8): A23L33/00A23L33/135A23L33/14A23L29/00A23L31/10
CPCA23L29/065A23L31/10A23L33/00A23L33/135A23L33/14A23V2002/00A23V2400/147A23V2400/143A23V2400/113A23V2400/513A23V2400/249A23V2400/169A23V2200/318A23V2200/326A23V2250/76
Inventor 李恒李中洋李雨王春阳
Owner 恒利康生物科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap