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Rubus idaeus fermented lactic acid bacteria and preparation of polyphenol-rich rubus idaeus fermented beverage

A technology for fermentation of polyphenol raspberries and lactic acid bacteria is applied in the directions of lactobacillus, bacteria and bacteria used in food preparation to achieve the effects of shortening the growth period, improving antioxidant capacity, and improving health care efficacy.

Pending Publication Date: 2022-02-18
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are few reports on research and product development for raspberry fermented beverages at present, especially in the development of suitable lactic acid bacteria fermentation strains for raspberry raw materials (good growth, strong acid production ability, promotion of raspberry free polyphenol release and Improve anti-oxidation, etc.) has not yet been reported

Method used

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  • Rubus idaeus fermented lactic acid bacteria and preparation of polyphenol-rich rubus idaeus fermented beverage
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  • Rubus idaeus fermented lactic acid bacteria and preparation of polyphenol-rich rubus idaeus fermented beverage

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Embodiment 1

[0029] The screening of embodiment 1 raspberry fermentation lactic acid bacteria

[0030] Table 1 The samples and sources used for screening lactic acid bacteria

[0031]

[0032]

[0033] (1) Screening method: pipette 5mL sample solution into 20mL MRS liquid medium, enrich and culture at 37°C for 24 hours, then perform gradient dilution with normal saline, and take an appropriate dilution (the dilution is 10 -6 ) of bacterial solution 0.1mL coated in 1.5% CaCO 3 (mass ratio) on the MRS agar plate, and cultured at 37°C for 24h. Pick a single colony with an obvious calcium-dissolving circle and a wet surface on the plate, streak and purify it repeatedly on the MRS plate, and carry out liquid culture at 37°C for the purified strain, and absorb 700 μL of the bacterial liquid and 300 μL of 50% Glycerin was mixed and stored in a -80°C refrigerator after mixing.

[0034] (2) Screening results: As shown in Table 2, a total of 103 strains of lactic acid bacteria were isolated...

Embodiment 2

[0043] Embodiment 2 is rich in the preparation of polyphenol raspberry fermented beverage

[0044] 1. Preparation process

[0045] The preparation process includes the following steps

[0046] (1) Grinding: Grind the dried raspberry fruit with a high-speed grinder at a speed of 25000r / min for 10 seconds to make it powdery, pass the dried fruit powder through a 40-mesh sieve, and put the unsifted fruit powder into the grinder Then pulverize for 4 seconds, pass through a 40-mesh sieve again, and repeat this until all are sieved.

[0047] (2) Add water to dissolve: Weigh a certain amount of raspberry fruit powder, add it into drinking water according to the ratio of solid to liquid (mg:mL) of 1:20 to dissolve.

[0048] (3) Enzymolysis: add 2% (2% of the weight of the raspberry solution) of pectinase, and perform enzymolysis in a constant temperature water bath at 43° C. for 3 hours;

[0049] (4) Ingredient adjustment: add 10% (10% of the weight of the raspberry solution) white g...

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Abstract

The invention belongs to the technical field of beverage processing, and particularly relates to rubus idaeus fermented lactic acid bacteria and preparation of a polyphenol-rich rubus idaeus fermented beverage, the rubus idaeus fermented lactic acid bacteria provided by the invention is lactobacillus pentosus P-1 (Lactobacillus pentosus P-1), is preserved in Guangdong Microbial Culture Collection Center on September 18, 2021, and has a preservation number of GDMCCNO: 61941. The rubus idaeus beverage prepared by fermentation of the strain is short in growth extension period and long in logarithmic growth phase, the viable count can reach a high level (about 10<9>CUF / mL), and the total polyphenol content in the rubus idaeus fermented beverage can be increased to a high level, so that the oxidation resistance of the rubus idaeus fermented beverage is improved, and the health-care and health-preserving effects of the rubus idaeus fermented beverage are improved.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to the preparation of raspberry fermented lactic acid bacteria and polyphenol-rich raspberry fermented beverage. Background technique [0002] Raspberry (Rubus idaeus L.), also known as raspberry, is sweet in taste and warm in nature. The fruit contains a lot of antioxidant active ingredients such as polyphenols, organic acids, amino acids, vitamins, trace elements and superoxide dismutase , has the functions of tonifying the kidney and strengthening essence, helping the yang to reduce urination, and is used to treat diseases such as kidney deficiency, spermatorrhea, impotence, enuresis and frequent urination. Because it is rich in superoxide dismutase (SOD) components, raspberries have strong anti-aging, anti-cancer and anti-radiation abilities. In addition, raspberries contain a large number of biologically active polyphenols, such as ellagitanthin acid, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L2/38A23L33/00C12R1/225
CPCC12N1/20A23L2/382A23L33/00A23V2002/00A23V2400/167A23V2200/30Y02A40/90
Inventor 费永涛黄一鹤黄星源高苏娟刘功良白卫东
Owner ZHONGKAI UNIV OF AGRI & ENG
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