41 results about "Kefir Grain" patented technology

The invention discloses a method for preparing Kefir sour milk which comprises water, sugar and sour milk prepared from the fermentation of two different Kefir grains; the preparing method comprises the follow steps: 1. raw milk is sterilized and then cooled to the temperature of 20 DEG C to 30 DEG C; 2. the two different Kefir grains are activated and cultured separately; 3. the activated and cultured Kefir grains with inoculum size of 2 percent to 5 percen are respectively inoculated to the sterilized raw milk; 4. the raw milk is fermented for 15 hours to 24 hours at the temperature of 20 DEG C to 30 DEG C; 5. the Kefir grains are filtered out to obtain two filtrates which are fermentation agents; 6. the two fermentation agents are mixed; 7. the mixed fermentation agents with the inoculum size of 2 percent to 5 percent are inoculated to the sterilized original milks and then fermented at the variable temperature ranging from 20 DEG C to 45 DEG C for 4 hours to 6 hours; and 8. the fermented milk are blended, homogenized and canned. With the adoption of the fermentation agents for fermenting at the variable temperature, the flavor of Kefir milk is well improved. The ferment time of the product is short, the yeasts in the mixed fermentation agents are more stable and the difference between flavors of Kefir sour milk prepared in different batches is small. The product has health-care functions of regulating beneficial bacteria in intestinal canals, lowering blood lipids, resisting tumors and the like, thus being a low-cost functional beverage.

The present invention relates to a Kefiranofaciens subsp.kefiranofaciens ZW3 strain which is obtained from the Kefir grains through filtering separation and is preserved in Laboratory of culture collection of the Microbiology, Chinese Academy of Science. The preservation data is December 18, 2008, and the preserving number is CGMCC2809. The ZW3 strain of the invention has the advantages of excellent thermal stability, strong emulsifying capacity and high yield of exopolysaccharide. The exopolysaccharide which is obtained by separating and purifying the fermentation broth of the ZW3 strain is the macromolecule biological polysaccharides. The exopolysaccharide not only can be used as the thickening agent and the emulsifier in the food industry, but also can be used as the probiotics for promoting the growth of other probiotics in the intestional canal. The exopolysaccharide is also related with the functions of anti-tumor, anti-fistula, immunoregulation, cholesterol lowering or blood pressure regulating of the probiotics. Furthermore the exopolysaccharide has biodegradability and has no harm to the human body and the environment. The exopolysaccharide can be used as an effective flocculant in the food fields of wastewater treatment, drinking water product, downstream processing, etc.

The invention discloses a bean yoghourt fermenting agent with processing suitability as well as a preparation method and application thereof, and belongs to the field of bioengineering. The preparation method of the bean yoghourt fermenting agent with the processing suitability comprises the following steps: an exogenous microbial population is added into reconstituted milk, and the exogenous microbial population, the reconstituted milk and Kefir grains are mixed and fermented; after multi-generation domestication, a Kefir fermenting agent is reformed, so that the microbial population structure of the reformed Kefir fermenting agent is changed, and the reformed Kefir fermenting agent is used for fermenting bean milk so as to produce bean yoghourt; soybean isoflavone can be biologically converted, so that concentration of genistein and daidzein in the bean yoghourt is improved; the reformed Kefir grains are adopted to prepare the fermenting agent so as to ferment the beam milk, so that the Kefir bean yoghourt is smooth in taste and rich in nutrition, absorption and utilization of vegetable protein for a human body can be improved, and probiotics in the bean yoghourt is increased; the soybean isoflavone can be biologically converted, so that the concentration of the genistein and the daidzein in the bean yoghourt is improved, and the bioavailability of the soybean isoflavone is improved.

A single or mixed culture performed under conditions in which a new species of the Lactobacillaceae family having antioxidant properties and separated from Kefir grains can be cultured. An antioxidant having the obtained culture or bacteria as active principles is formulated and used as a raw material for or added to drinks, foods, cosmetics or animal feeds.

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

Portable reusable fermenter for easy preparation of homemade kefir with use of kefir grains restrained in the plastic chamber submerged in the milk. Chamber has large number of halls for easy access of milk to kefir grains. The size of halls is significantly smaller that the size of kefir grains in order to keep grains inside chamber but big enough for free access to milk. Portable fermenter with the same set of grains is reusable. Drinking of kefir can be done through plastic straw without of separation of grains and ready kefir.

The invention relates to the field of food microorganism fermentation, in particular to koumiss sample lactobacillus ZW3 with an efficient nitrite degrading function and application of the koumiss sample lactobacillus ZW3 in fermentation and production of sour cowpea with low nitrite content. The strain is screened out and separated from kefir grains and preserved in the strain preservation center of the institute of microbiology of the Chinese Academy of Sciences, the preservation date is December 18th, 2008, and the preservation number is CGMCC2809. The strain ZW3 has an extremely high nitrite degrading function, and the nitride degrading rate reaches 98% after fermentation is conducted for 72 hours through an improved MRS culture medium; when bacteria are used in the cowpea fermentation process, the nitrite content of the obtained sour cowpea is smaller than 0.3 mg / kg. Due to the guidance of the function, the problem of the nitrite content in fermentation food is solved.

The present disclosure concerns plant extracts which have been fermented with kefir grains, methods of production of these extracts, a powder comprising these extracts and compositions comprising these extracts. Since these extracts have a high content of aglycone active principles, their biological activities are high and their applications are varied.

The invention discloses bread and a producing method thereof. The method comprises the following steps: a) fermenting, using Kefir Grains to ferment flour and making dough; b) shaping, shaping the fermented dough; c) proofing, conducting the proofing on the shaped dough; d) baking, baking the proofed dough; e) cooling, cooling the baked dough to get the bread. The specific value of the bread made by utilizing Kefir Grains to ferment is higher than that of the bread made by normal Saccharomyces cerevisiae, so that the moisture retention of the bread is better, and the shelf life can be as long as 7 days. And the bread made by the method of the invention has the advantages of good quality, good taste, and rich nutrient content.

The invention discloses a prebiotic-probiotic compound micro-ecological preparation and a preparation method thereof. The preparation method of the prebiotic-probiotic compound micro-ecological preparation comprises the following main steps of selecting lactic acid bacteria, yeast and bacillus subtilis as bacterial strains of the prebiotic-probiotic compound micro-ecological preparation, wherein the lactic acid bacteria and the yeast are from Kefir grains; separately activating the Kefir grains and the bacillus subtilis, and mixing the activated Kefir grains and bacillus subtilis at a ratio of3 to 1; inoculating a culture medium with the mixed probiotic stains, wherein the volume of the mixed probiotic stains accounts for 3-10% of the volume of the fermenataion liquid, so as to be subjected to fermentation culture; adding prebiotics, adding skimmed milk powder, trehalose, monosodium glutamate and glycerine as protective agents, carrying out uniform mixing, and performing low-temperature spray-drying on the mixture so as to obtain the micro-ecological preparation. The prebiotic-probiotic compound micro-ecological preparation is characterized by containing the lactic acid bacteria,the yeast and the bacillus subtilis, so that, micro-ecological balance of the body can be jointly adjusted; moreover, the prebiotic-probiotic compound micro-ecological preparation also contains preparation substances, so that, body health can be better improved so as to enhance body immunity.

The invention discloses a preparing method of a novel Kefir culture and belongs to the technical field of fermented dairy products. The Kefir culture is prepared by microencapsulating simulated dominant bacteria in Kefir grains through liquid cores according to a certain ratio. Liquid-core microcapsules provide microorganisms with good growing space, facilitate circulation of inner and outer materials, prevent outer large-molecule materials from entering, and prevent inner microorganisms from flowing out. After durable culturing, the density of the microorganisms in the microcapsules can be very high. The method is easy to control and simple and convenient to operate. Prepared microcapsules of the culture are high in yield and good in stability. According to the method and the applications, disadvantages that fermentation of the Kefir grains is unstable, traditional pure cultures are not liable to recycle or reutilize, solid-core microcapsules are small in living space and adverse to microorganism growth, and the like are overcome. The method and the applications facilitate industrial Kefir production, and Kefir with good nutrition and flavor can be prepared through fermentation by utilization of the culture.

The invention provides Lactobacillus casei J1 capable of reducing cholesterol. According to a technical scheme in the invention, the Lactobacillus casei J1 is separated and screened from Tibetan kefir (also called as kefir grain) cultured in a common household and is preserved in China General Microbiological Culture Collection Center on September 11, 2006, with an accession number of CGMCC No. 1808. The invention also discloses a method for producing probiotic yogurt by using the Lactobacillus casei J1. On the basis of no change of common yoghourt fermentation process, the yoghourt capable of reducing serum cholesterol can be prepared by utilizing the characteristic that the J1 strain produces bile salt hydrolase, and the problem of precipitation of whey of the yoghourt is overcome. The method for producing the probiotic yogurt has the advantages of simple process, a short fermentation period, low cost and applicability to large-scale industrial production.

The present invention relates to a soy kefir powder produced by the fermentation of soy milk with Kefir grains of the Moscow strain under suitable fermentation conditions. The soy kefir powder of the invention has at least one of the following biological activities: pain relief, blood pressure reduction and inflammation reduction. The present invention also relates to the method of production of the soy kefir powder of the invention. It also relates to the use of the soy kefir powder of the invention for pain relief, blood pressure reduction and inflammation reduction. The invention also relates to methods for pain relief, blood pressure reduction and inflammation reduction by using the soy kefir powder of the invention.

The present invention provides a method for ameliorating or treating inflammatory bowel disease (IBD) and / or irritable bowel syndrome (IBS), comprising administering extracellular vesicles derived from Kefir grains in a mammal in need thereof. The present invention also provides a pharmaceutical composition for ameliorating or treating IBD and / or IBS or a functional food composition for ameliorating or improving IBD and / or IBS, comprising said extracellular vesicles derived from Kefir grains as an active ingredient.

The invention discloses a culture method of Tibetan kefir grains. The method comprises the following steps of 1, culture medium configuration, 2, packaging, 3, sterilization, 4, cooling, 5, inoculation, 6, fungus culture, 7, growth promoting, 8, fruiting, 9, harvesting and 10, secondary harvesting. According to the scheme, adopted raw materials are free of pollution and have rich nutrition, and no chemical fertilizer or pesticide or sanitizer or other chemical preparation is used in the culture process, so that damage caused by chemical preparations to the human body is avoided, the environmental pollution problem is solved on the premise of ensuring the heath of people, the nutrition value of the Tibetan kefir grains is ensured, the fruiting conversion rate is obviously improved, and then the fruiting amount is improved.

The invention discloses Kefir fermentation scrophularia henryi hemsl powder and a preparation method thereof. Kefir grains serve as a strain and undergo strain domestication and enzyme production induction to obtain ginsenoside compound enzyme fermentation liquid. Ginseng undergoes processes including solid fermentation, inactivation, vacuum drying and superfine grinding and the like to obtain the Kefir fermentation scrophularia henryi hemsl powder. The Kefir fermentation scrophularia henryi hemsl powder manufactured according to the method contains rare ginsenosides C-K Rhi and Rh2 which can be directly absorbed and utilized by the human body to have a therapeutic effect. The method has the advantages that the reaction conditions are mild, a high-concentration product can be produced through a high substrate concentration, energy is saved, no strict aseptic condition is required, and the method is free of pollution.

The invention discloses a Kefir grain ginseng fermentation liquid and a kluyveromyces marxianus ginseng fermentation liquid. According to the Kefir grain ginseng fermentation liquid, a kefir grain isinoculated in a ginseng pulp by weight percent for fermenting, a rare saponin Rg3 is increased by 134.7% after the fermentation, and a ginseng saponin Rd is increased by 104.5%, and besides, the flavor of a ginseng fruit and the barbecue flavor are added; according to the kluyveromyces marxianus ginseng fermentation liquid, kluyveromyces marxianus is inoculated in the ginseng pulp by weight percent for fermenting, the content of the ginseng saponin Rg3 is 3.31 mg / g after the fermentation, and meanwhile, a special fragrance is produced; and the Kefir grain is used to ferment the ginseng, the Kefir grain ginseng fermentation liquid is safe to eat, moreover, the taste of the ginseng is improved, the content of the rare saponin is increased, the medicinal value of the ginseng is higher, and the intestinal absorption functionality is strong.

The invention relates to probiotic characteristic lactic acid bacteria directionally screened from the tibetan kefir grain. According to the probiotic characteristic lactic acid bacteria directionallyscreened from the tibetan kefir grain, the name is RG, the classification name is lactobacillusrhamnosus, the preservation number is CGMCC No.20983, the preservation date is November 2, 2020, and thepreservation unit is China General Microbiological Culture Collection Center (CGMCC), No.3, No.1 Courtyard, Beichen West Road, Chaoyang District, Beijing. The invention provides lactic acid bacteriawith strong capabilities of producing lactic acid, resisting to gastric acid and resisting to bile, the screened lactic acid bacteria can tolerate severe environments in gastrointestinal fluid digestive tracts and have strong self-coagulation capability, strong oxidation resistance and strong antibacterial activity, and the nonhemolytic activity shows that the screened lactic acid bacteria are safe and can be used for research and development of products.

The present invention provides a novel polypeptide preservative and a preparation method thereof. The preparation method comprises the following steps: Tibet Kefir grains at the late logarithmic growth stage are inoculated into pure milk, the pure milk is subjected to sealed static fermentation at 30-40 DEG C until a part of curd is produced; the pure milk is added, a liquid fermented milk is drawn in a sterile environment and coated on a MC-solid medium and a MRS solid medium plate respectively, and the mixture is then sealed and cultured; after completion of the culture, bacterial colonies and the medium in the culture dish are added into pure milk, and at the same time, carbon and nitrogen sources are added, and the mixture is placed in a temperature of 30-35 DEG C to be fermented for 65-75 hours; and after the completion of the fermentation, the fermented milk is centrifuged to remove precipitates, the pH value of the resulted supernatant is adjusted to 2-5, the treated fermented milk is maintained at 8-10 DEG C for 60-120 min, then the fermented milk is centrifuged, the obtained precipitate is dried into a powder, and the powder is subjected to cryopreservation, thereby obtaining the natural novel polypeptide preservative. The present invention also provides a use method of the natural novel polypeptide preservative. The novel polypeptide preservative is safe and hygienic, natural and non-toxic, high-efficient, and broad in spectrum and stable in performance, and can be widely applied in the field of fresh fruit preservative.

The invention provides Kefir naan. The Kefir naan comprises the following raw materials in percentage by weight: 60-70% of flour, 1-3% of peanut oil, 0.5-1% of Kefir grains, 0.5-1% of salt, 20-25% ofwater (or 10-15% of milk and 10-15% of water), 5-10% of egg liquid and 2-5% of auxiliary materials. A preparation method of the Kefir naan comprises the following steps: adding the flour, salt, activated kefir grains, water and egg liquid into a dough mixer, fermenting for 2-4 hours after dough making, fully kneading and pressing to prepare a naan blank with a size of 15-30 cm and a thickness of about 0.5 cm, pricking patterns on a surface by using a naan needle, brushing a layer of oil, smearing or scattering (or adding into dough) auxiliary materials (nuts, grains or spices), baking at a temperature of about 220 DEG C, fully cooling (or continuously cutting the naan into small blocks with a length of 5-10 cm and a width of 3-5 cm) after baking is finished, and performing vacuum packagingby using a PE packaging bag to obtain a finished product. A starter provided by the invention contains various microorganisms such as lactic acid bacteria and saccharomycetes, has better fermentationspeed, taste and flavor of naan than traditional starters, and the Kefir naan has a longer shelf life than traditional fermentation naan.

The invention discloses a kefir high-fiber meal replacement milk shake and a preparation method thereof. The meal replacement milk shake is prepared from the following components in parts by weight: 10-50 parts of a fermented bean dreg nutrition powder, 10-50 parts of skim milk powder, 3-15 parts of composite vitamins, 1-7 parts of composite minerals, 3-10 parts of fructo-oligosaccharide, 0.1-0.5part of sucralose, 1-5 parts of inulin, 2-10 parts of a konjaku flour, 2-10 parts of a chia seed powder, 0-5 parts of a highland barley powder, and 0-5 parts of a quinoa flour. The fermented bean dregnutrition powder is a powder prepared by fermenting a mixture of bean dregs and buckwheat bran by utilizing kefir grains. The preparation method of the meal replacement milk shake comprises the following steps: (1) preparing the fermented bean dreg nutrition powder; (2) mixing the raw materials; (3) performing crushing and sieving; (4) performing granulating, and (5) performing packaging. The meal replacement milk shake prepared by the method is high in fiber and nutrition, fine and smooth in taste, low in cost, simple and quick to eat, and capable of effectively regulating the intestinal health.

The invention belongs to the field of microbial fermentation, and particularly relates to a fermentation method of gynostemma pentaphyllum with an antihypertensive efficacy. Gynostemma pentaphyllum is fermented by adopting Tibetan kefir grain, and gynostemma pentaphyllum fermented milk prepared by fermentation has higher antihypertensive activity and is suitable for industrial popularization and application.

The invention discloses a household simple Tibetan kefir grain yogurt fermentation device with an extrusion and filtration screen bag. The household simple Tibetan kefir grain yogurt fermentation device comprises two fermentation cups with covers and one extrusion and filtration screen bag, wherein the extrusion and filtration screen bag is prepared from a nylon mesh, the aperture of the extrusion and filtration screen bag is 20-60 meshes, the extrusion and filtration screen bag is positioned inside fermentation cup bodies, and the extrusion and filtration screen bag are identical to inner cavities of the fermentation cups in shape and size; when in use, the extrusion and filtration screen bag is placed in one cup, and the other cup is backup for later use; and air vent holes are formed in the covers of the fermentation cups, and the covers cover cup openings. By adopting the household simple Tibetan kefir grain yogurt fermentation device disclosed by the invention, yogurt can be completely filtered in the fermentation cups under the condition that milk liquid is not poured out; and the household simple Tibetan kefir grain yogurt fermentation device cannot cause loss, is pollution-free, is simple to operate, is convenient and feasible, and is easy to popularize.

The invention relates to a saccharomyces cerevisiae strain FM-S-4 capable of improving the color and luster stability of fruit wine and application and belongs to the technical field of biological engineering. A novel saccharomyces cerevisiae strain with low beta-glucosidase activity, strong flocculation capability and good fermentation performance is screened from a traditional fermented food, namely Kefir grains, is named as FM-S-4 and is identified to saccharomyces cerevisiae. The FM-S-4 is used as a fruit wine fermentation agent of berries including blackberries, blueberries and the like and the reduction of content of phenol substances and anthocyanin substances in fruit wine fermentation and ageing processes can be effectively alleviated; the color and luster stability of the fruit wine is easy to improve; the fermentation and clarification time is shortened and the flavor of the fruit wine is improved, so that the saccharomyces cerevisiae strain FM-S-4 has a wide application prospect.

The present invention proposes a multi-purpose kefir grain solidifier, comprising a first sphere, a second sphere and a third sphere set together, a first cavity is formed between the first sphere and the second sphere, and the second A second cavity is formed between the sphere and the third sphere, and a third cavity is formed inside the third sphere. The first cavity, the second cavity, and the third cavity are all connected with feeding ports; the first sphere, the second sphere and the third sphere are provided with outlets; the present invention realizes the staged fermentation of a single strain or the mixed fermentation of multiple strains in a mechanical and physical manner, which is simple to operate and greatly saves manpower, and at the same time is low in price and greatly saves The production cost is reduced; compared with the microcapsule method, it will not bring in any impurities and other useless chemical substances, and can be installed on various fermenter equipment for use, which is more practical and convenient.

The invention belongs to the technical field of biotechnology, and discloses a kefir whey and tea polyphenol composition as well as a preparation method and application thereof. The method comprises the following operation steps: preparing a reduced milk solution from whole milk powder by using sterile water, sterilizing in a water bath, naturally cooling, adding kefir grains into the sterilized reduced milk under sterile operation, fermenting for 7-45 days at the constant temperature of 15-30 DEG C under a sealed condition, centrifuging, and filtering to obtain a kefir whey primary extracting solution; the preparation method comprises the following steps: preparing a Kefir whey working solution, carrying out reduced pressure evaporation and concentration to obtain a Kefir whey working solution, adding tea polyphenol into the Kefir whey working solution to prepare a solution with the mass percentage concentration of tea polyphenol being 0.05-0.5%, carrying out split charging, and carrying out water bath sterilization to obtain the Kefir whey and tea polyphenol composition. The composition has a very good effect of treating the inflammatory bowel disease, and the kefir whey and the tea polyphenol are derived from edible raw materials, so that the product is edible, high in safety, simple in production process and relatively low in cost.

The invention discloses nut Kefir milk and a preparation method thereof. The preparation method comprises a first step of preparing mother culture: first sterilizing nut juice and then adding leavening agent Kefir grains according to the proportion of 1:(20-50), performing fermentation for 24 h at a constant temperature of 18-22 DEG C, performing sieving, so that the filtered milk is the mother culture; a second step of preparing an operating leavening agent: taking another part of nut juice, adding the mother culture according to the proportion of 1%-3%; after uniform mixing, performing fermentation for 15-16 h at a constant temperature of 20-23 DEG C and then performing cooling to obtain the operating leavening agent; a third step of performing Kefir fermentation; first heating and homogenizing the nut juice, sterilizing the raw materials and then adding the prepared operating leavening agent into the raw materials according to the proportion of 2%-3%; after uniform mixing, performing constant-temperature fermentation for 10-12 h at 20-24 DEG C; after the fermentation is over, starting a stirring device to smash yogurt curd, and continuing to performing cooling to 14-16 DEG C, and causing the materials to stand for 12 h at this temperature and then performing after-ripening. According to the preparation method, the utilization of vegetable protein resources in the food industry is expanded fully.