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Lycium ruthenicum composite microecological preparation product and preparation method thereof

A technology of compounding microecology and Lycium rutabaga, applied in the directions of bacteria, food drying, and food freezing used in food preparation, can solve the problem of reducing the number of active probiotics in microecological preparation products, and the quality and functional problems of microecological preparation products. damage, lack of full activity and nutrients, etc., to achieve the effect of rich product line, low cost, high content of active bacteria and active substances

Inactive Publication Date: 2021-03-05
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For probiotics that are not sterilized / inactivated, live bacteria will continue to multiply, resulting in a greatly reduced product stability, which in turn affects the shelf life of the product. Therefore, in order to ensure the safety and stability of the product, most microecological products on the market are sterilized Type-based, that is, most fermented products are sterilized at high temperature, the live bacteria and active enzymes of the product are almost non-existent, and the active substances will be destroyed in a large amount. In fact, the fermentation only changes the taste and flavor quality of the raw materials, and does not exert full activity. and the effect of nutrients
Even if the microecological powder prepared by spray drying and other methods is also subjected to high temperature treatment, the number of active probiotics in the probiotic product will be greatly reduced, and a variety of biologically active substances will be destroyed, which makes the quality and function of the probiotic product Severely damaged, which is not conducive to the efficacy of microecological preparations
[0005] In addition, the strains of microecological preparations prepared in the prior art are all commercial strains. Although they will be activated / expanded before use, there will still be incompatibility in the fermentation process and short survival time in different fermentation raw materials. defect

Method used

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  • Lycium ruthenicum composite microecological preparation product and preparation method thereof
  • Lycium ruthenicum composite microecological preparation product and preparation method thereof
  • Lycium ruthenicum composite microecological preparation product and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0049] The preparation method of described composite strain is:

[0050] Take 12 parts of black fruit wolfberry, 8 parts of wolfberry, 5 parts of Juema, 3 parts of Maca, 5 parts of brown sugar, 1 part of seabuckthorn powder, and 80 parts of sterile water;

[0051] Lycium barbarum is cleaned and then rehydrated with sterile water at a mass ratio of 1:4. Maca and Juema are washed and boiled for 40-90 minutes until they become soft. The remaining raw materials are mixed with sterile water and then transferred to Stir well in the sterilized container, seal it, and ferment at 28°C in the dark for 15-25 days;

[0052] Filter the strain fermented liquid of natural fermentation 20d through 4 layers of gauze, and get the filtrate;

[0053] After gradient dilution, take 0.20mL of the diluted solution and spread it on the YEPD solid medium, pick strains of different shapes and inoculate them on the WL solid medium for isolation, and identify the yeasts obtained from the culture;

[005...

Embodiment 1

[0070] The preparation method of the strain.

[0071] combine figure 1 As shown, weigh the raw materials for fermentation: 300g black fruit wolfberry, 200g wolfberry, 125g fern, 75g maca, 125g brown sugar, 25g seabuckthorn powder, 2L sterile water, after washing wolfberry, add 1:4 (mass ratio) without Bacterial water is rehydrated, Maca and Junima are washed and boiled for 60 minutes until they become soft, the processed raw materials are mixed and the remaining sterile water is added, beaten, transferred to a sterilized stainless steel bucket, stirred evenly, sealed, Fermentation was carried out in a dark incubator at 28°C. The fermented liquid of Lycium barbarum black fruit fermented naturally for 20 days was filtered through 4 layers of gauze to obtain the filtrate.

[0072] The filtrate was serially diluted, and 0.20 mL of the diluted solution was spread on the YEPD solid medium, and strains of different forms were picked and inoculated on the WL solid medium for isolati...

Embodiment 2

[0076] Bacteria identification.

[0077] 1. Medium preparation:

[0078] MRS solid medium formula: peptone 1g, beef extract 0.5g, glucose 2g, yeast extract powder 0.4g, agar powder 1.5g, Tween 80 100uL, K 2 HPO 4 0.2g, CH 3 COONa 0.5g, (NH 4 ) 3 C 6 h 5 o 7 0.2g, MgSO 4 0.02g, MnSO 4 0.005g, 100mL distilled water, natural pH, sterilized at 121℃ for 20min.

[0079] YEPD solid medium formula: peptone 2g, yeast powder 1g, glucose 2g, agar powder 2g, distilled water 100mL, pH natural, 121°C damp heat sterilization for 20min.

[0080] WL medium formula: tryptone 0.5g, glucose 5.0g, yeast extract powder 0.4g, agar powder 2.0g, KH 2 PO 4 0.055g, KCl 0.0425g, CaCl 2 0.0125g, MgSO 4 0.0125g, FeCl 3 0.0003g, MnSO 4 0.0003g, 0.0022g bromocresol green, 100mL distilled water, natural pH, sterilized at 121℃ for 20min.

[0081] 2. Yeast morphology observation method

[0082] Take 1 mL of the mixed and single fermentation liquid of Lycium barbarum lycium barbarum, and...

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Abstract

The invention relates to the technical field of food, in particular to a lycium ruthenicum composite microecological preparation product and a preparation method thereof. The lycium ruthenicum composite microecological preparation product is prepared by mixing and pulping lycium ruthenicum, Chinese wolfberry, maca, potentilla anserine, sea buckthorn powder and brown sugar, sterilizing in a boilingwater bath, cooling, and fermenting by composite strains. The product and the preparation method have following advantages: (1) the strains are derived from natural fermentation of raw materials, andhave high activity and strong adaptability; (2) the strains have strong fermentation ability and short fermentation period; (3) the product has a high content of active bacteria and active substances, and has a long shelf life; and (4) the product has various forms.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a compound microecological preparation product of wolfberry black fruit and a preparation method thereof. Background technique [0002] Black fruit wolfberry (Lycium ruthenicum Murr.) is a thorny shrub of the genus Lycium in the Solanaceae family (Solanaceae), also known as black fruit wolfberry, Soviet wolfberry, and Su wolfberry. , Xinjiang, Tibet, Gansu, Ningxia and other regions, often grow in dry saline-alkali wasteland and sandy land. Black fruit wolfberry is rich in a variety of nutrients and active ingredients. It is the natural wild berry with the highest anthocyanin content known so far. It is also recorded as a traditional medicinal herb in the classic Tibetan medicine "Jingzhu Materia Medica". It is used to treat heart disease, menstruation Disharmony of menopausal syndrome. At present, wolfberry black fruit is a plant resource with the same source of medicine and foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/135A23L33/14
CPCA23L33/10A23L33/135A23L33/14A23V2002/00A23V2400/11A23V2400/169A23V2200/30A23V2250/5112A23V2250/636A23V2250/76A23V2300/10A23V2300/20
Inventor 王树林
Owner QINGHAI UNIVERSITY
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