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Functional raw material obtained by staged fermentation of flowers and fruits based on saccharomycetes and lactobacillus plantarum and application of functional raw material

A Lactobacillus plantarum and staged fermentation technology, applied in the field of functional raw materials, can solve the problems such as the promotion and application of flavonoids in the unfavorable utilization of plant resources, low content of flavonoids, less application, etc. The effect of increasing the content of total flavonoids and increasing the activity of inhibiting tyrosinase

Pending Publication Date: 2020-08-14
广州正明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Functional raw materials are loved by modern people because of their rich nutritional elements and wide application scenarios. There are more and more researches on functional raw materials in the existing technology. As a kind of functional raw materials, flavonoids are widely used. Still less, the main reason is that the content of flavonoids in plants is low at present, which is not conducive to the utilization of plant resources and the value promotion and application of flavonoids

Method used

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  • Functional raw material obtained by staged fermentation of flowers and fruits based on saccharomycetes and lactobacillus plantarum and application of functional raw material
  • Functional raw material obtained by staged fermentation of flowers and fruits based on saccharomycetes and lactobacillus plantarum and application of functional raw material
  • Functional raw material obtained by staged fermentation of flowers and fruits based on saccharomycetes and lactobacillus plantarum and application of functional raw material

Examples

Experimental program
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Effect test

Embodiment 1

[0043] A functional raw material obtained by staged fermentation of flowers and fruits based on yeast and Lactobacillus plantarum, comprising the following steps:

[0044] S1. Pretreatment: Inoculate Saccharomyces cerevisiae in PDA medium for 24 hours at 28°C, collect yeast activation solution for later use; inoculate Lactobacillus plantarum in MRS medium, cultivate for 12 hours at 37°C, collect Lactobacillus plantarum activation solution for later use; Dry kudzu root, kudzu flower, malt, corn cob and orange, then grind the ingredients, pass through a 60-mesh sieve, and set aside;

[0045] S2. Add the yeast activation solution to the first fermentation substrate (10kg kudzu root, 10kg malt, 2kg glucose, 5kg molasses, and 100kg water), stir and ferment at 28°C for 24 hours, then raise the temperature to 40°C and stir and ferment for 72 hours. Bacteria-filtered air is introduced, and the added volume of the yeast activation solution is 5% of the first fermentation substrate;

[0...

Embodiment 2

[0053] A functional raw material obtained by staged fermentation of flowers and fruits based on yeast and Lactobacillus plantarum, comprising the following steps:

[0054] S1, pretreatment: with embodiment 1;

[0055] S2. Add the yeast activation solution to the first fermentation substrate (8kg kudzu root, 8kg malt, 1kg glucose, 2kg molasses, 100kg water), stir and ferment at 26°C for 20h, then raise the temperature to 38°C and stir for 65h, the whole fermentation process Bacteria-filtered air is introduced, and the added volume of the yeast activation solution is 3% of the first fermentation substrate;

[0056] S3. After the Saccharomyces cerevisiae fermentation is completed, the temperature is raised to 70° C., and the yeast fermentation liquid is collected after sterilizing for 20 minutes;

[0057] S4. Add the second fermentation substrate to the yeast fermentation liquid in step S3 to obtain a mixed bottom material. The second fermentation substrate includes the followin...

Embodiment 3

[0063] A functional raw material obtained by staged fermentation of flowers and fruits based on yeast and Lactobacillus plantarum, comprising the following steps:

[0064] S1, pretreatment: with embodiment 1;

[0065] S2. Add the yeast activation liquid to the first fermentation substrate (15kg kudzu root, 15kg malt, 4kg glucose, 8kg molasses, and 150kg water), stir and ferment at 30°C for 25h, then raise the temperature to 42°C and stir for 75h, the whole fermentation process Bacteria-filtered air is introduced, and the added volume of the saccharomyces activation solution is 8% of the first fermentation substrate;

[0066] S3. After the Saccharomyces cerevisiae fermentation is completed, the temperature is raised to 70° C., and the yeast fermentation liquid is collected after sterilizing for 20 minutes;

[0067] S4. Add the second fermentation substrate to the yeast fermentation liquid in step S3 to obtain a mixed bottom material. The second fermentation substrate includes ...

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Abstract

The invention belongs to the technical field of fermentation, and discloses a functional raw material obtained by staged fermentation of flowers and fruits based on saccharomycetes and lactobacillus plantarum. The flowers and fruits comprise kudzuvine roots, kudzuvine flowers, corncobs, exocarpium citri rubrum and malt. The kudzuvine root and the malt are fermented by using the saccharomycetes, then the kudzuvine flower, the corncob, the exocarpium citri rubrum and the malt are fermented by using the lactobacillus plantarum after the fermentation is finished, wherein the aerobic fermentation of the saccharomycetes can well utilize sugar, protein and other components in the kudzuvine root and the malt and can decompose nutrients to generate nutritional ingredients suitable for lactobacillusplantarum production; and in addition, no alcohol is generated, or the alcohol production is low, so that the rapid growth and propagation of the lactobacillus plantarum can be accelerated, the content of total flavonoids in the prepared functional raw material is greatly increased, and the oxidation resistance and tyrosinase inhibition activity of the lactobacillus plantarum are improved. The finally prepared functional raw material can be used for food and cosmetic products, and specifically, can be used for a solid beverage, a liquid beverage, a skin care product and other products, and has practical and wide application values.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a functional raw material obtained by staged fermentation of flowers and fruits based on yeast and Lactobacillus plantarum and its application. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. Fermentation is sometimes also written as ferment, and its definition varies depending on the occasion of use. The so-called fermentation usually refers to a certain decomposition process of organisms for organic matter. Fermentation is a biochemical reaction that human beings came into contact with earlier, and it is widely used in food industry, biology and chemical industry. [0003] Flavonoids are a class of compounds that exist in nature and have a 2-phenylchromone (flavo...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23L2/39A61K8/9794A61K8/9789A61Q19/08A61K36/8998A61P17/18
CPCA23L33/00A23L2/382A23L2/39A61K8/9794A61K8/9789A61Q19/08A61Q19/00A61K36/488A61K36/899A61K36/752A61K36/8998A61P17/18A61K2800/85A61K2800/782A61K2236/19A23V2400/169A61K2300/00
Inventor 徐健尹修权
Owner 广州正明生物科技有限公司
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