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Probiotic fermentation beverage capable of preventing and controlling diabetes mellitus, and preparation method thereof

A technology for fermented beverages and probiotics, applied to bacteria, lactobacilli, bifidobacteria and other directions used in food preparation, can solve the problems of complex fermentation process and difficulty in realizing personalized eating, and achieve good safety and good application value. and market prospects, the effect of changing the intestinal flora

Inactive Publication Date: 2019-12-13
哈尔滨酵养集生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the current health-care probiotic fermented beverage has a complicated fermentation process and is difficult to realize individualized consumption, the present invention provides a probiotic fermented beverage for preventing and controlling diabetes and a preparation method thereof. The technical scheme is as follows:

Method used

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  • Probiotic fermentation beverage capable of preventing and controlling diabetes mellitus, and preparation method thereof
  • Probiotic fermentation beverage capable of preventing and controlling diabetes mellitus, and preparation method thereof
  • Probiotic fermentation beverage capable of preventing and controlling diabetes mellitus, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1. Preparation of probiotic fermented beverage.

[0036] The first step: cleaning and disinfection:

[0037] Prepare utensils and raw materials: fermenter (37°C intelligent constant temperature), tools (special tools for fermentation), fruits, boiled water (for disinfection of fruits and tools) or disinfection cabinets, purified water (for fermentation), filters, and sub-bottling.

[0038] The raw materials used in this example are pears, wolfberry and Polygonatum odoratum, and the fruits and vegetables are carefully cleaned; the fermentation tank, knives, chopping boards, mixing spoons, measuring cups, etc. are sterilized in a disinfection cabinet for 30 minutes or scalded with boiling water. The disinfection cabinet is ozone disinfection or ultraviolet disinfection. The method can be used for fruit disinfection. The high-temperature disinfection cabinet is not suitable for fruit disinfection and can be scalded with boiling water. After the fruits and vegetabl...

Embodiment 2

[0046] Example 2. Preparation of probiotic fermented beverage.

[0047] The first step: cleaning and disinfection:

[0048] Prepare utensils and raw materials: fermenter (37°C intelligent constant temperature), tools (special tools for fermentation), fruits, boiled water (for disinfection of fruits and tools) or disinfection cabinets, purified water (for fermentation), filters, and sub-bottling.

[0049] The raw materials used in this example are dragon fruit, apple, kudzu root, raw land, Ophiopogon japonicus and licorice. Carefully clean the fruits and vegetables; disinfect the fermentation tank, knives, chopping boards, mixing spoons, measuring cups, etc. in a disinfection cabinet for 30 minutes or scald them in boiling water. It is an ozone disinfection method or an ultraviolet disinfection method, which can be used for fruit disinfection. The high-temperature disinfection cabinet is not suitable for fruit disinfection, and can be scalded with boiling water. After the frui...

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Abstract

The invention discloses a probiotic fermentation beverage capable of preventing and controlling diabetes mellitus, and a preparation method thereof, and belongs to the technical field of fermentationbeverage preparation. In order to solve the problem that personalized eating is difficult in realization since an existing health care type probiotic fermentation beverages has a complex fermentationtechnology, the invention utilizes optimal lactic acid bacteria cultures suitable for fruit and vegetable fermentation and functional cultures capable of lowering blood glucose, and a fermentation accelerant is taken as an auxiliary material to prepare a lactic acid bacteria fermentation bacteria preparation. Under a family environment, the active lactic acid bacteria content of the probiotic fresh brewing fermentation beverage which has a low carbohydrate content, is proper in sour and sweet taste and has a special flavor is prepared through anaerobic fermentation for 60-96h at a constant fermentation temperature of 35-38DEG C through a standard operation specification for homemade fresh brewing fermentation beverages is as high as 2.9*10<10>CFU (colony-forming unit) / 100mL. The product disclosed by the invention is high in safety, does not have a side and effect function, and has a good application value and market prospect.

Description

technical field [0001] The invention belongs to the technical field of fermented beverage preparation, and in particular relates to a probiotic fermented beverage for preventing and controlling diabetes and a preparation method thereof. Background technique [0002] Chinese patent CN106819732 "A fermented drink for preventing and treating diabetes and its preparation method" is a probiotic fermented solid drink developed by industrial production technology. The production process is complex and the formula is fixed. It is difficult to develop different prescriptions for different groups of people and achieve individualization. Conditioning; patent 107156587 "active probiotic solid beverage and its application in the treatment of type 2 diabetes" mixes probiotics with hypoglycemic function and prebiotics to make a solid beverage without probiotic fermentation, and the process is relatively simple; Chinese patent CN108719969 "An Enzyme Taken by Diabetics and Its Secondary Ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L33/135
CPCA23L2/382A23L2/52A23L33/10A23L33/135A23V2002/00A23V2400/173A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/515A23V2400/517A23V2400/533A23V2400/249A23V2400/169A23V2200/328
Inventor 陈喜君杨国力孔祥辉
Owner 哈尔滨酵养集生物技术有限公司
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