Traditional Chinese medicine five-color healthcare fermented food and preparing method thereof

A kind of fermented food, traditional technology, applied in traditional Chinese medicine five-color health-preserving fermented food and its preparation field, can solve the problems of simple and extensive production process, and insufficient digging of active ingredient utilization, so as to achieve good taste, enhance human immunity and rich nutrition Effect

Inactive Publication Date: 2019-05-03
TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process is simple and extensive, and the utilization of active ingredients with physiologically active functions in raw materials is not deep enough

Method used

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  • Traditional Chinese medicine five-color healthcare fermented food and preparing method thereof
  • Traditional Chinese medicine five-color healthcare fermented food and preparing method thereof
  • Traditional Chinese medicine five-color healthcare fermented food and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The traditional Chinese medicine five-color health-preserving fermented food in this embodiment is processed from soybean grains, vegetables, berries, plant stems and leaves, and black raw materials derived from edible and medicinal fungi. The relevant composition and dry weight ratio are: 10 parts of black rice, 10 parts of black beans, 2 parts of black sesame, 1 part of black jujube, 1 part of black wolfberry, 1 part of black grape, 1 part of purple cabbage, 2 parts of purple potato, black fungus 2 servings.

[0032] The traditional Chinese medicine five-color health-preserving fermented food produced with the above-mentioned black raw materials, its preparation method comprises the following steps:

[0033] 1) After washing the black rice, add purple sweet potato, heat and mature, add 6 times the weight of water, crush, grind and beat. Adjust the pH value of the slurry to 6.5, add commercially available amylase and cellulase, and perform enzymatic hydrolysis at 50°C...

Embodiment 2

[0043] The traditional Chinese five-color health-preserving fermented food in this example is processed by combining red raw materials, yellow raw materials and white raw materials derived from bean grains, nuts, berries, vegetables, plant stems and leaves, and edible and medicinal fungi. The relevant composition and dry weight ratio are: 6 parts of corn, 4 parts of red bean, 2 parts of peanut, 1 part of wolfberry, 1 part of red date, 1 part of tomato, 1 part of lemon, 1 part of banana, 2 parts of chestnut, and 2 parts of yam , Tremella 2 parts.

[0044] The traditional Chinese medicine five-color health-preserving fermented food produced with the above-mentioned raw materials, its preparation method comprises the following steps:

[0045] 1) After washing the corn, chestnut and yam, heat and ripen them, add bananas and 6 times the weight of water, crush, grind and beat. Adjust the pH value of the slurry to 6.5, add commercially available amylase and cellulase, and perform en...

Embodiment 3

[0055] The traditional Chinese medicine five-color health-preserving fermented food in this embodiment is processed by combining black raw materials and blue raw materials derived from bean grains, nuts, berries, vegetables, plant stems and leaves, and edible and medicinal fungi. The relevant composition and dry weight ratio are: 6 parts of black rice, 6 parts of mung beans, 2 parts of black dates, 1 part of cucumber, 1 part of broccoli, 1 part of spinach, 1 part of green grape, 1 part of kiwi, 1 part of avocado, mulberry 1 part of leaf, 1 part of lotus leaf, 2 parts of black fungus.

[0056] The nutritional fermented food based on the traditional Chinese five-color health preservation concept produced with the above-mentioned raw materials, the preparation method thereof comprises the following steps:

[0057] 1) Wash the black rice, heat and mature, add 6 times the weight of water, crush, grind and beat. Adjust the pH value of the slurry to 6.5, add commercially available a...

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Abstract

Traditional Chinese medicine five-color healthcare fermented food is disclosed. According to the traditional Chinese medicine five-color healthcare ideas that ''black food can tonify the kidney, red food can moisten the heart, yellow food can tonify the spleen, white food can moisten the lung, and green food can tonify the liver'', the fermented food is prepared from black, red, yellow, white andgreen bean and grains, nuts, berries, vegetables, plant stems and leaves, medical and edible fungi, and other raw materials through a bioengineering technique. On the basis of raw material cooking, crushing and pulping pretreatment, biological enzymolysis and biological fermentation techniques which are integrated are introduced into a preparing method, release and enrichment of functional components of the raw materials are promoted through multi-enzyme composite enzymolysis and multi-strain synergistic fermentation processes in combination with a superfine grinding technology so that the all-component utilization rate of the raw materials is improved, and color, fragrance and taste sensory experiences of the product are improved. The product is fine, smooth, good in taste, rich in nutrition and rich in active components such as polysaccharides, peptides, polyphenols, oligosaccharides, flavonoids, alkaloids, saponins, terpenoids and short-chain fatty acids, and has functions of regulating the blood glucose level of human bodies, improving cardiovascular health, moistening the kidney, protecting the liver, improving the cardiovascular micro-ecological environment, boosting human body immunity, and the like.

Description

technical field [0001] The invention belongs to the field of functional food, and in particular relates to traditional Chinese medicine five-color health-preserving fermented food and a preparation method thereof. Background technique [0002] Traditional Chinese medicine theory has the theory that the five colors nourish the five internal organs. As stated in "Su Wen·The Generation of the Five Internal organs", "color and taste act as the five internal organs: white acts as the lungs and pungent, red acts as the heart and bitterness, green acts as the liver and sour, yellow acts as the spleen, Gan, black as kidney, salty.". White nourishes the lungs, strengthens the spleen and nourishes moisture; red nourishes the heart, nourishes qi and nourishes blood; green nourishes the liver, detoxifies and disinfects, cools and relieves internal heat; yellow nourishes the spleen, resists oxidation; black nourishes kidneys and nourishes qi, black hair and beauty, etc. Modern medical h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 曾艳门燕杨建刚孙媛霞
Owner TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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