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Probiotic fermented functional food for alleviating hangover and nourishing liver and preparation method thereof

A technology of functional food and probiotics, applied in the direction of bacteria, dairy products, lactobacilli, etc. used in food preparation, to achieve the effects of improving shelf life, inhibiting the growth of spoilage microorganisms, and facilitating absorption

Inactive Publication Date: 2019-12-03
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

[0010] The present invention uses probiotics to ferment soybeans, turmeric, and Hovenia dulcis in stages to produce functional food. Aiming at the above substrates and combining the fermentation rules of different probiotics, a staged solid-state fermentation suitable for the above substrates is developed. method, different probiotics are inserted into the substrate according to the characteristics and in different periods of time, and fermented under different fermentation parameters. Through this fermentation scheme, the growth of each probiotic can be balanced, and a single strain can be avoided from becoming the dominant bacterium. When the number of other strains is extremely low, the content of metabolites of each strain is also increased, and some macromolecular substances are effectively converted into small molecular substances, which is conducive to the absorption of the human body and increases the effect of this functional food in hangover and liver nourishment. Efficacy, and make it have the effect of regulating intestinal health

Method used

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  • Probiotic fermented functional food for alleviating hangover and nourishing liver and preparation method thereof
  • Probiotic fermented functional food for alleviating hangover and nourishing liver and preparation method thereof
  • Probiotic fermented functional food for alleviating hangover and nourishing liver and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Preparation method of probiotic fermented functional food for relieving alcohol and nourishing liver

[0048] 1. Determination of the ratio of soybean, turmeric and Hovenia dulcis

[0049] (1) After cleaning soybeans, turmeric, and Hovenia dulcis, place them in an oven at 60° C. for 4-6 hours, and grind them through a 100-mesh sieve to obtain soybean powder, turmeric powder, and Hovenia dulcis powder;

[0050] (2) Preparation of activated medium: add 12g of soybean powder per 100ml of water to obtain activated medium; sterilize the activated medium under the conditions of 121°C for 25min;

[0051] (3) Configure fermentation medium: take soybean powder, turmeric powder, Hovenia dulcis seed powder and mix in a certain proportion to obtain a mixture, mix the mixture: water = 1: 1.7 (mass volume ratio), mix well and place it in 6T solid-state fermentation Sterilize in the tank to prepare the solid-state fermentation medium for later use; the sterilization condit...

Embodiment 2

[0113] After the fermentation is completed according to the above optimal parameters, put it into a vacuum freeze dryer and freeze-dry for 20 hours to obtain a probiotic fermented functional food for relieving alcohol and nourishing the liver. Example 2 Probiotic fermented food animal anti-alcohol and liver protection experiment

[0114] The probiotic fermented products produced according to Examples 1-5 were put into a vacuum freeze dryer and freeze-dried for 20 hours as samples for animal experiments, and were compared with those of the control group fed with normal saline. The experimental method is as follows:

[0115] Experimental animals: 80 wistar rats weaned for 1 month, half male and half male, weighing 150-180 g.

[0116] Experimental method: 80 rats were randomly divided into 4 groups, 20 in each group, fed with 2 mL of 56° liquor every day, diluted 10 g of samples with 100 mL of distilled water, and fed with 5 mL of this dilution at the same time in experimental g...

Embodiment 3

[0120] Example 3 Animal experiment of probiotic fermented product to prevent drunkenness and hangover

[0121] The probiotic fermented products produced according to Examples 1-5 were put into a vacuum freeze dryer and freeze-dried for 20 hours as samples for animal experiments, and were compared with those of the control group fed with normal saline. The experimental method is as follows:

[0122] Experimental animals: 40 wistar rats weaned for 1 month, half male and half male, weighing 150-180 g.

[0123]Experimental method: 40 rats were randomly divided into 4 groups, 10 rats in each group, and each group was given 2 mL of 56° liquor. Dilute 10g of sample with 100mL of distilled water. Experimental group 1 was given 5mL of this diluent at the same time; 10g of sample was diluted with 50mL of distilled water, and experimental group 2 was given 5mL of this diluent at the same time; 10g of sample was diluted with 10mL of distilled water. Oral administration of 5 mL of this d...

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Abstract

The invention belongs to the field of functional food production through microbial fermentation, and relates to probiotic fermented functional food capable of dispelling hangover and nourishing liverand a preparation method thereof. The probiotic fermented functional food is prepared by the following steps: pulverizing soybeans, turmeric and hovenia dulcis thunb, proportionally mixing the materials, and carrying out segmented solid-state fermentation by using bacillus coagulans, pediococcus acidilactici, bifidobacterium animalis, lactobacillus plantarum, lactobacillus paracasei and bacillus subtilis. According to the functional food, the content of probiotics in the product is effectively increased, the content and variety of beneficial substances in the product can be increased, some macromolecular substances can be converted into micromolecular substances, absorption by a human body is facilitated, the efficacy of the functional food in the aspects of dispelling hangover and nourishing liver is enhanced, and the functional food has the efficacy of regulating intestinal health. Besides, a large amount of lactic acid can be generated through fermentation of probiotics in the product, growth of spoilage microorganisms can be effectively inhibited, the shelf life of the product can be prolonged, preservatives do not need to be added, and the quality of the product is not affected.

Description

Technical field: [0001] The invention belongs to the field of microbial fermentation to produce functional foods, and relates to a method for obtaining functional foods by using various probiotics to ferment soybeans, turmeric, and Hovenia dulcis in a solid state stage by stage, and a method for preparing the functional foods. The functional foods are mainly It is used to relieve alcohol and nourish the liver, and also has the effect of regulating intestinal health. Background technique: [0002] As a country that consumes a lot of alcohol, our country is not uncommon for excessive drinking. The ethanol in alcohol has a direct toxic effect on the tissues and organs of the human body, and the most sensitive organ to ethanol is the liver. Evidence shows that a large amount of alcohol intake in a short period of time can easily lead to acute alcohol poisoning, resulting in dizziness, nausea, vomiting and other symptoms. Long-term drinking can cause many diseases in the digestiv...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025A23V2400/165A23V2400/413A23V2400/515A23V2400/169
Inventor 张震梁武李树森王飞王海宽
Owner 天津创源生物技术有限公司
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