63 results about "Lactobacillus species" patented technology

The invention relates to a bran and red jujube juice lactic acid fermentation beverage prepared from the following raw materials in percentage by weight: 59%-65% of bran juice, 29%-34% of red jujube juice, 1.5%-2.5% of protein sugar, 1.2%-1.8% of sodium chloride, 0.2%-0.6% of glycerol and 2%-5% of lactobacillus strains liquid, wherein the bran juice contains 4.1% of soluble solid matters; and the red jujube juice contains 7% of the soluble solid matters. The bran and red jujube juice lactic acid fermentation beverage produced by enabling sweet and palatable red jujubes to be compatible with bran has very good palatability; meanwhile, the red jujube juice which is easy to culture microbes is added and the solubility of certain effective components contained in the bran is enhanced through lactic acid fermentation, thus the bran and red jujube juice lactic acid fermentation beverage is easier to digest and absorb; and in addition, the bran and red jujube juice lactic acid fermentation beverage is detected to have the reducing sugar content of 4.77 g / L, the lactic acid content of 1.51 g / L, the total nitrogen content of 0.31 g / L, a physicochemical index and a microbial index both achieving the GB19297-2003 'fruit and vegetable juice beverage' hygienic standard, thereby being used as a beverage.

The invention relates to selenium-enriched health care thick wine containing cordyceps sinensis and mulberries. Fresh ripe selenium-enriched mulberries are picked, repeatedly washed, ground into a thick liquid and filtered, a soybean extract is added, the mixture is filtered and subjected to enzymolysis and juice filtration, and mulberry juice is obtained; glucose, a yeast extract and other nutrients are added to the mulberry juice, the mixture is sterilized, cordyceps sinensis is inoculated and cultured, and a cordyceps sinensis mycelium fermentation broth is obtained; after the fermentation broth is concentrated or not concentrated, white granulated sugar is added, the sugar degree is adjusted, a lactobacillus seed solution and high-activity dry yeast are added, after anaerobic fermentation is performed, filtration and clarification are performed, konjak oligosaccharides are added for blending, the mixture is filtered for sterilization, and the selenium-enriched health care thick wine containing the cordyceps sinensis and the mulberries is obtained. The formula is reasonable, and the thick wine has transparent color and luster, tastes sticky, refreshing and nutritious, has heavy ester fragrance and can reduce the blood glucose, relieve fatigue, improve the immunity of a human body, clear heat, remove internal heat, replenish blood, nourish yin, help produce saliva and slake thirst and adjust intestinal flora. Through measurement, the content of cordyceps sinensis polysaccharides is 0.76 g / 100 mL or higher, the content of cordycepin is 0.09 / 100 mL or higher, and the viscosity is higher than 200 mPa*s.

The invention relates to a probiotic freeze-dried shell composite protective agent and its application. The shell composite protective agent is composed of the following components in weight percent: 0.7-1.8% of isolated whey protein powder, 0.5-1.5% of tyrosine %, arginine 0.7-1.3%, gellan gum 0.1-1.1%, inulin 0.2-1.0%, vitamin C 0.2-0.8%, sodium alginate 0.1-0.5%, γ-polyglutamic acid 0.1-0.5% , The balance is distilled water. No chemical synthetic substances are added to the shell composite protective agent of the present invention, and the safety is high; the shell composite protective agent has a very significant protective effect on probiotics before and after the freeze-drying process; Both Lactobacillus and Lactobacillus strains have a good protective effect and have broad application prospects.