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A preparation method for improving the antioxidant effect of Rosa roxburghii fermented fruit drink

An anti-oxidation and prickly pear technology is applied in the field of preparation of improving the antioxidant effect of prickly pear fermented fruit drink, which can solve problems such as chronic diseases and biofilm system damage, and achieves reduction of bitterness, improvement of taste, and simple and easy preparation method. Effect

Active Publication Date: 2022-06-17
河南省纳普生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the increase of the rhythm of life, the change of the environment and the growth of age, the body will produce more oxygen free radicals in the process of activity and metabolism, but for a healthy body, it maintains a certain balance relationship. When the balance is broken The latter is more destructive, causing damage to the biofilm system of the body, leading to the occurrence of chronic diseases

Method used

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  • A preparation method for improving the antioxidant effect of Rosa roxburghii fermented fruit drink
  • A preparation method for improving the antioxidant effect of Rosa roxburghii fermented fruit drink

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Embodiment 1

[0025] A preparation method for improving the antioxidant effect of thorn pear fermented fruit drink, the detailed steps of the preparation method are as follows (using a single yeast strain for fermentation, which is a Candida utilis strain):

[0026] (1) Take the Candida utilis strain stored in a slanted tube in a refrigerator at 4°C, tap the surface of the colony on the slanted surface of the bacteria with an inoculation loop to adhere 0.05 g of bacteria, and then dilute with 100 μL of sterile water. A coating rod was used to spread on a 90mm petri dish with YM solid medium, and then cultured at a temperature of 28°C for 48 hours. After culture, 0.05 g of the single colony obtained was transferred to 200 mL of YM liquid medium for strain preparation. The strain preparation conditions are: the temperature is 28 °C, the speed is 180 rpm, the culture is 26 h to the logarithmic growth phase, and the bacterial concentration OD is measured with a spectrophotometer. 600 2.0~2.2; g...

Embodiment 2

[0032] A preparation method for improving the antioxidant effect of fermented fruit drink of prickly pear, the detailed steps of the preparation method are as follows (using Saccharomycopsis fibuligera strain single yeast strain for fermentation):

[0033](1) Take the strain of Saccharomyces serrata stored in a slanted test tube in a refrigerator at 4°C, tap the surface of the colony on the slant of the bacteria with an inoculation loop to adhere 0.03 g of the bacteria, and then dilute it with 100 μL of sterile water. Then use a coating rod to coat on a 90mm petri dish with YM solid medium, and then cultivate at a temperature of 28 ° C for 48 hours. After cultivation, take 0.03 g of the single colony obtained and transfer it to 200 mL of YM liquid medium for strain preparation. , the strain preparation conditions are: the temperature is 28 ℃, the rotation speed is 180 rpm, cultivated for 26 h to the logarithmic growth phase, and the bacterial concentration OD was measured with ...

Embodiment 3

[0039] The invention provides a preparation method for improving the antioxidant effect of thorn pear fermented fruit drink. The detailed steps of the preparation method are as follows (two yeast strains, Candida utilis strain and Saccharomycopsis fibuligera strain are used) fermentation):

[0040] (1) Take two strains of Candida utilis and Saccharomyces buckthorn stored in slanted tubes in a refrigerator at 4°C, and use the inoculation loop to tap the colony surface on the slanted surface of the bacteria to adhere 0.05g of bacteria respectively, and then Diluted with 100 μL of sterile water, respectively, after dilution, coated with a coating rod on a 90 mm petri dish with YM solid medium, and then cultured at a temperature of 28 ° C for 48 h. Transfer to 200mL YM liquid medium for strain preparation. The conditions for strain preparation are as follows: the temperature is 28°C, the rotational speed is 180rpm, the culture is 26h to the logarithmic growth phase, and the bacter...

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Abstract

The invention discloses a preparation method for improving the antioxidation effect of Rosa roxburghii fermented fruit drink. Firstly, take the two strains of Candida utilis and Saccharomyces fumigatus, use the inoculation loop to take a small amount of bacteria and dilute them with 100 μL sterile water, and then spread them on the YM solid medium for culture, respectively. Get the obtained single colonies and transfer them to YM liquid medium for strain preparation to obtain activated Candida utilis and Saccharomyces spp.; inoculate the two activated yeasts in the prepared Cultivation on a shaking table is carried out in the roxburghii juice, and the fermentation is completed after the cultivation, the polysaccharide content of the roxburghii is measured, the supernatant is collected by centrifugal filtration, and the roxburghii fruit drink is obtained. The invention utilizes excellent yeast strains to increase the activity of polysaccharides, thereby enhancing the antioxidant capacity and improving the mouthfeel of the prickly pear drink.

Description

1. Technical field: [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a preparation method for improving the antioxidant effect of thorn pear fermented fruit drink. 2. Background technology: [0002] Prickly pear (Rosa roxbunghii) is the fruit of the Rosaceae perennial deciduous shrub Reeling Flower, also known as thorn berry, wood pear, alias thorn pineapple, is a nourishing and fitness dual-purpose nutritious fruit. Born in the sunny slopes, valleys, roadsides and bushes at an altitude of 500-2500 meters, it is a natural wild fruit in Guizhou, western Hubei, western Hunan, Liangshan, Mianning and other places. Prickly pear is a natural medicinal and edible plant. The fresh fruit of prickly pear is rich in nutrients such as vitamins, polysaccharides, organic acids, phenols, amino acids and trace elements. Studies have shown that the content of active substances in prickly pear is significantly higher than these common fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00C12P39/00C12P1/00C12R1/72C12R1/645
CPCA23L2/382A23L33/00C12P39/00C12P1/00A23V2002/00A23V2200/14A23V2200/30A23V2250/76
Inventor 谢晓阳范毅王伟景炳年魏磊周雍刘雨晴韩红园宁二娟
Owner 河南省纳普生物技术有限公司
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