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Cultivation method of bean sprouts rich in GABA and anthocyanin and preparation method of fermented milk beverage of the bean sprouts

The technology of a fermented milk beverage and a cultivation method, which is applied in the field of preparation of fermented milk beverages, can solve problems such as low GABA content, and achieve the effect of clear color and fusion of taste beneficial to taste.

Active Publication Date: 2020-04-21
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt, a product that has high nutritional value and can further enrich GABA through strain fermentation, has attracted widespread attention from scientists, but the GABA content enriched through strain fermentation is low

Method used

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  • Cultivation method of bean sprouts rich in GABA and anthocyanin and preparation method of fermented milk beverage of the bean sprouts
  • Cultivation method of bean sprouts rich in GABA and anthocyanin and preparation method of fermented milk beverage of the bean sprouts
  • Cultivation method of bean sprouts rich in GABA and anthocyanin and preparation method of fermented milk beverage of the bean sprouts

Examples

Experimental program
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Effect test

specific Embodiment 1

[0034] A method for cultivating sprouts rich in GABA and anthocyanins, comprising the following steps: soaking purple lily seeds in 12-18wt% sodium hypochlorite solution for 3-5 hours, removing suspended particles, and washing with pure water to pH Neutral, soak in a mixed solution containing 2.7-10.8g / L glucose and 0.5-1.5 g / L total flavonoids at 28-32°C, replace the soaking solution every 5-7 hours, and soak for a total of 22-26 hours , drained, placed on the gauze bed of the seed machine, and then under the conditions of 12 hours of light and 12 hours of dark treatment, continue to soak and germinate with the mixed solution, replace the soaking solution every day, take out the roots on the 7th day, clean the sprouts, drain Dried to get sprouts rich in GABA and anthocyanins. The preferred soaking solution adopts a mixed solution containing 5.4 g / L glucose and 1.0 g / L total flavonoids of celery.

[0035] Wherein the specific steps of the preparation method of the total flavo...

specific Embodiment 2

[0042] A preparation method of a fermented milk beverage rich in GABA and anthocyanins, comprising the following steps:

[0043] (1) Preparation of sprouts rich in GABA and anthocyanins

[0044] Use purple cauliflower seeds as raw materials, soak in 12-18wt% sodium hypochlorite solution for 3-5 hours, remove suspended particles, rinse with pure water until the pH is neutral, and contain 5.4 g / L glucose and Soak in a mixed solution of 1.0 g / L total flavonoids of celery, change the soaking solution every 5-7 hours, soak for 22-26 hours in total, drain, place on the gauze bed of the seed machine, and then expose to light for 12 hours and dark for 12 hours Under the conditions of treatment, continue to soak and germinate with the mixed solution, change the soaking solution every day, take out the roots on the 7th day, wash the sprouts, drain, put them in a freeze dryer for 22-26 hours, and crush them to obtain rich in GABA and Sprout powder of anthocyanins;

[0045] (2) Preparat...

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Abstract

The invention discloses a cultivation method of bean sprouts rich in GABA and anthocyanin and a preparation method of a fermented milk beverage of the bean sprouts. The methods are characterized in that the cultivation method comprises soaking purple cauliflower seeds in a sodium hypochlorite solution, and washing with pure water; soaking the seeds in a mixed solution containing 2.7-10.8 g / L of glucose and 0.5-1.5 g / L of Sedum aizoon total flavonoids, then draining, then carrying out illumination dark treatment for 12 / 12 hours, replacing the soaking solution every day, cleaning the sprouts, draining, freeze-drying and crushing to obtain the sprouts rich in GABA and anthocyanin; the preparation method of the fermented milk beverage comprises the following steps: mixing the bean sprout powder rich in GABA and anthocyanin with a sugar-containing milk beverage prepared from crushed wheat grains and crushed corn grains in an isopyknic manner, and boiling; performing filtration after ultrasonic treatment, adding a Lactobacillus plantarum suspension into filtrate, canning, performing heat preservation, fermentation and after-ripening to obtain the fermented milk beverage rich in GABA andanthocyanin. The fermented milk beverage has the advantage that the contents of gamma-aminobutyric acid and anthocyanin are high.

Description

technical field [0001] The invention relates to a method for preparing a fermented milk beverage, in particular to a method for cultivating sprouts rich in GABA and anthocyanin and a method for preparing the fermented milk beverage. Background technique [0002] γ-aminobutyric acid (γ-aminobutyric acid, GABA) is a ubiquitous non-protein amino acid compound, which is widely found in animals and plants. GABA acts as an inhibitory neurotransmitter in the brain and spinal cord of mammals, it can regulate blood pressure and heart rate, reduce pain and anxiety, so it is often used as an antihypertensive agent, diuretic, sedative and nerve inhibitory sympathetic function Transmitter. Recent studies have shown that GABA is also a powerful agent for pancreatic insulin secretion, which can effectively prevent diabetes. It is because of these physiological functions that GABA was approved as a new resource food by the Ministry of Health in 2009. However, with the growth of age and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N43/16A01N35/02A01P21/00A23C9/123A23C9/133
CPCA01G31/00A01N43/16A01N35/02A23C9/1234A23C9/133A23V2400/169
Inventor 谢柯沁许凤王鸿飞邵兴锋韦莹莹
Owner NINGBO UNIV
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