CN105559088B - A kind of weight-reducing ferment and preparation method thereof - Google Patents
A kind of weight-reducing ferment and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 165
- 241000894006 Bacteria Species 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 239000006041 probiotic Substances 0.000 claims abstract description 26
- 235000018291 probiotics Nutrition 0.000 claims abstract description 26
- 241000186660 Lactobacillus Species 0.000 claims abstract description 22
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 22
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 9
- 235000019626 lipase activity Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 58
- 239000001963 growth medium Substances 0.000 claims description 43
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 40
- 238000011218 seed culture Methods 0.000 claims description 26
- 239000002054 inoculum Substances 0.000 claims description 25
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 20
- 229940041514 candida albicans extract Drugs 0.000 claims description 20
- 239000012138 yeast extract Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 19
- 241000233866 Fungi Species 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 18
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- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
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- 229940099352 cholate Drugs 0.000 description 4
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- BTJIUGUIPKRLHP-UHFFFAOYSA-N 4-nitrophenol Chemical compound OC1=CC=C([N+]([O-])=O)C=C1 BTJIUGUIPKRLHP-UHFFFAOYSA-N 0.000 description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 108010036824 Citrate (pro-3S)-lyase Proteins 0.000 description 2
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- 238000006460 hydrolysis reaction Methods 0.000 description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000007747 plating Methods 0.000 description 2
- 239000012879 subculture medium Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 240000008654 Allium ramosum Species 0.000 description 1
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- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
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- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
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- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of weight-reducing ferment of present invention offer and preparation method thereof, preparation method includes the following steps：(1) various raw materials are prepared and pre-treatment in proportion；(2) treated, and raw material passes through the aerobic fermentation of Angel high sugar yeast bacterium；(3) aerobic fermentation through peracetic acid bacterium after saccharomycetes to make fermentation；(4) by the anaerobic fermentation of probiotics after acetic acid bacteria fermentation；(5) ferment is handled after low temperature after probiotics fermention, and is filtered and obtained final ferment product.By the product that the above method is produced there is light vinegar fragrance and sweet mouthfeel, lipase activity to be not less than 1046U/ml, Yue Shi living preparation of lactobacillus numbers are not less than 6.8x108, fat-reducing effect is notable.
Description
Technical field
The invention belongs to healthy food technical fields, and in particular to a kind of weight-reducing ferment and preparation method thereof.
Technical background
Ferment is also known as enzyme, is the generated active macromolecules with catalytic action in organism.It is each in organism
Kind biochemical reactions, will nearly all carry out under the catalytic action of ferment.Modern society's dog-eat-dog, rhythm of life are accelerated,
Environmental pollution, age increase, and the ferment in human body can all be caused to reduce.When internal ferment declines, it just will appear various diseases
Shape.1985, United States Medical Doctor's Ai Dehuahe Weirs were published《Ferment nutrition》, he takes the lead in proposing supplements ferment
There is epoch-making significance to human nutrition, worshipped for " father of ferment " by academia.Nowadays, enzyme food Japan,
TaiWan, China has developed into quite ripe industry.In Japan, 20,000,000 people are had more than daily and are taking ferment product；In
State Taiwan is increasingly taken seriously and is promoted based on health theory, and TaiWan, China manages ferment brand up to more than 100 at present, in
State Taiwan native country forms huge industry size, and ferment quality is also more and more excellent in inter-industry competition, and ferment industry is in
State Taiwan is in the ascendant, has much bright prospects；Nearly 2 years, the health theory of enzyme food also began to prevailing in America and Europe, such as takes the lead in
All it is ferment as the preceding US President Bush of beneficiary-of ferment product, West Germany president Wei Si Saike Mr. and Mrs and the safe dragon of movie star's history
The loyal believer of attainment life.The way to keep in good health of these developed countries and area edible ferment prevailing, not only to it is healthy, while can
To keep sexy, slender stature.
Ferment includes mainly probiotics and enzyme.Probiotics includes saccharomycete, lactic acid bacteria, aspergillus etc..Small part probiotics
(Ru Yueshi lactobacillus) is that weight-reducing probiotics colonizes after the intake of Yue Shi lactobacillus Yue Shi lactobacillus in enteron aisle.The effect of weight-reducing
Mechanism is：1, sugar decomposition is citric acid, is converted into coacetylase under the action of citrate lyase, directly results in sugar and be converted into fat
Fat accumulation is internal.Yue Shi lactobacillus reduces citrate lyase secretion, blocks accumulation fat in the formation and acceleration bodies of fat
Oxidative metabolism；2, liver and gall secretion cholate directly participates in the metabolism of fat, and highly-water-soluble cholate forms fat after being combined with cholesterol
Accumulation is internal.Yue Shi lactobacillus promotes the secretion of cholate hydrolytic enzyme, so that cholate is lost water-soluble as low aqueous solubility cholate, and
It is combined with cholesterol and to form precipitation and excrete, block the formation of fat and reduce the content of cholesterolemia.Main enzyme has egg
White enzyme, lipase, superoxide dismutase, amylase etc..Lipase also has the function of weight-reducing, and hydrolysis substrate is usually day
Right grease, hydrolysis position are the ester bonds that aliphatic acid is connected with glycerine in grease.Losing weight the presence of probiotics and lipase can be with
Develop the ferment product with exclusive weight losing function.There are thousands of kinds of ferment products on domestic and international market at present, however single-minded has
The weight-reducing ferment product of effect is blank.
Invention content
It is an object of the present invention to provide a kind of single-minded effective weight-reducing ferment.
It is a further object of the present invention to provide the preparation methods of the weight-reducing ferment.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of weight-reducing ferment, the ferment is through the following steps that be prepared：
(1) take contain lipase be 50U/g or more fruits and vegetables and edible and medical fungi as raw material；Preferred vegetable includes：5-10
Part celery, 30-40 portions of pawpaws, 10-20 portions of Chinese cabbages, 15-30 portions of ternips, 15-30 portions of cucumber, 10-30 portions of sponge gourds, 5-10 parts of fragrant-flowered garlic
Dish, 2-8 portions of capsicums, 5-10 portions of garlics, 2-5 portions of gingers.It is preferred that fruit includes：10-30 portions of pineapples, 15-30 parts of Kiwi berrys, 10-
30 portions of Hami melons, 10-20 portions of apples, 5-10 portions of hawthorn, 10-20 portions of mango, 10-20 parts of fresh lotus seeds.It is preferred that edible medicinal bacterium bag
It includes：5-10 parts of dry Cordyceps militaris, 10-20 parts of dry hericium mushrooms, 10-20 parts of fermentation glossy ganoderma mycelium dry powder.
(2) fruits and vegetables and edible and medical fungi raw material are cleaned, overflow-type submergence sterilization 5-15min are then carried out in Ozone Water,
The raw material drained after sterilization is beaten or is beaten respectively powder (mycelium is not beaten), then raw material mixes by treated, it is spare；
(3) preparation of saccharomycete：
A) slant strains culture：Resistance to high sugar yeast bacterium is inoculated with YPD culture medium slants, 28 DEG C of ± 1 DEG C of culture 2-4d；
B) preparation of liquid spawn：Slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 150-180rpm
Shaken cultivation 2-4d, is prepared seed liquor；
C) expand culture：Liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 1-3d, obtain yeast fermentation broth；
(4) raw material after mixed processing such as is added at the brown sugar of homogenous quantities to be sufficiently mixed, after standing 3-6d, by 10:1 matter
Amount ratio adds yeast fermentation broth, at 28 DEG C ± 1 DEG C, 150-180rpm shaken cultivation 2-4d, obtains mixed liquor after yeast fermentation；
(5) preparation of acetic acid bacteria：
A) slant strains culture：Acetic acid bacteria is inoculated in inclined-plane, 28 DEG C of ± 1 DEG C of culture 3-5d.Slant medium is grape
Sugared 10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；Acetic acid bacteria is preferably the vinegar that a factory is made in Shanghai
Suan Junzhong sections 1.41；
B) preparation of liquid spawn：Slant strains are directly forwarded in liquid seed culture medium, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 2-4d, are prepared seed liquor.Seed culture medium is glucose 10g/L, yeast extract 10g/L, calcium carbonate
10g/L, pH are natural；
C) expand culture：Acetic acid bacteria seed liquor is forwarded to by 10% inoculum concentration and is expanded in culture medium, 28 DEG C ± 1 DEG C,
150-180rpm shaken cultivations 1-3d.Expansion culture medium is glucose 10g/L, yeast extract 10g/L, and calcium carbonate 10g/L, pH are certainly
So, acetic acid fermented liquid is obtained；
(6) mixed liquor after yeast fermenting, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 6-10d obtain the mixed liquor after acetic acid bacteria fermentation；
(7) preparation of probiotics：
A) slant strains culture：By streptococcus thermophilus, Bifidobacterium and about family name's lactobacillus is cultivated respectively in MRS inclined-plane cultures
In base, 36 DEG C ± 1 DEG C, Anaerobic culturel 3-5d；
B) preparation of liquid spawn：Slant strains are directly forwarded in liquid MRS seed culture mediums, 36 DEG C ± 1 DEG C, are detested
Oxygen culture 2-4d, is prepared seed liquor；
C) expand culture：Seed liquor is forwarded to by 10% inoculum concentration and is expanded in culture medium, 36 DEG C ± 1 DEG C, anaerobism training
Foster 1-3d obtains streptococcus thermophilus, Bifidobacterium and about family name's lactobacillus ferment liquid；
(8) mixed liquor after acetic acid bacteria fermenting, by 10:1 mass ratio addition streptococcus thermophilus, Bifidobacterium and about family name
Lactobacillus ferment liquid, at 36 DEG C ± 1 DEG C, Anaerobic culturel 5-10d；
(9) by the mixed liquor after probiotics fermention, ferment at 5-10 DEG C after progress low temperature 5-10d, after fermentation, finally
Gained fermentate is filtered, filtrate is concentrated in vacuo through 40-50 DEG C to get weight-reducing ferment.
The present invention measures lipase activity according to following method：With p-nitrophenyl butyrate (P-NPB) for substrate, reference
The assay method and slightly modified of Margesin etc..System is measured per 5mL contains 72mmol/L Tris-HC1 (pH 9.5) bufferings
Liquid, 0.8mmol/L p-nitrophenyl butyrates.100uL enzyme solutions are added after 30 DEG C of heat preservation 15min, light absorption value is measured at 405nm.
The yield that paranitrophenol is calculated using the extinction coefficient 18600L/ (molca) of paranitrophenol is generated with being catalyzed in 1min
Enzyme amount needed for the paranitrophenol of 1mol is 1 enzyme activity unit (U).
According to probiotics plate count：By sterile working program by ferment normal saline dilution to 10-8, respectively choose 10-6、10-7、10-8Two dilutions, the suction pipe to draw the dilution move 0.1mL dilutions on BBL plating mediums respectively,
Even spread, each dilution make 2 plates.After agar surface is dry, tablet is overturn, puts to anaerobic jar, sets (36 ± 1) DEG C
Culture (72 ± 3) h takes out in insulating box, according to respective unique colony characteristics and thalli morphology on BBL plating mediums, divides
Each is not calculated in plate then multiplies its extension rate beneficial to bacterium number up to the viable count of every milliliter of beneficial bacterium.
The index of the obtained product of the present invention is：Lipase activity is up to 1046-1986U/ml, and Yue Shi living preparation of lactobacillus numbers reach
To 6.8x108-9.4x108/ ml, taste is sour-sweet, while having light vinegar fragrant.
Advantages of the present invention：(1) numerous vegetables and fruit variety used in the present invention make rich in nutrition content and
Weighing apparatus, and its derive from a wealth of sources with it is at low cost；(2) preferred lipase activity is not less than the raw material of 50U/g, used strain Hai Youyueshi
Lactobacillus, by as weight-reducing probiotics, all above-described process ensure the more sufficient weight-reducing factors；(3) acetic acid used in
Bacterium strain has higher acetic acid conversion capability strain, and ferment is almost made not contain alcohol (not wound body).Using food medicine fungi
For raw material, active constituent (such as polysaccharide, adenosine, cordycepin, triterpene) is enhanced in ferment.The addition of other probiotics, which is strengthened, adjusts
The effect of saving function of intestinal canal.In conclusion the technique has the effect of to lose weight as characteristic, have nutrition and health care concurrently, product tool
There are preferable commercialization potentiality.
Specific implementation mode
Below by way of specific embodiment, invention is further explained：
Example 1：
Prepare fruits and vegetables and edible and medical fungi raw material.Vegetables include：5 portions of celeries, 30 portions of pawpaws, 10 portions of Chinese cabbages, 15 portions of ternips,
15 portions of cucumber, 10 portions of sponge gourds, 5 portions of leek, 2 portions of capsicums, 5 portions of garlics, 2 portions of gingers.Fruit includes：10 portions of pineapples, 15 portions of macaques
Peach, 10 portions of Hami melons, 10 portions of apples, 5 portions of hawthorn, 10 portions of mango, 10 parts of fresh lotus seeds.Edible mushroom includes：5 parts of dry Cordyceps militaris,
10 parts of dry hericium mushrooms, 10 parts of fermentation glossy ganoderma mycelium；Fruits and vegetables and edible and medical fungi raw material are cleaned, were then carried out in Ozone Water
Streaming submergence sterilization 5min, by the raw material pulping drained after sterilization or beats powder (mycelium is not beaten), then general's treated raw material
It is mixed, it is spare；Preparing saccharomycete, (the resistance to high sugar yeast bacterium of Angel is inoculated in YPD culture medium slants by a., 28 DEG C ± 1
DEG C culture 2d；B. slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 150rpm shaken cultivation 2d are prepared into
To seed liquor；C. liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 150rpm oscillation trainings
Support 1d)；The brown sugar of the homogenous quantities such as the raw material being mixed with addition is sufficiently mixed, after standing 3d, by 10:1 mass ratio adds
Add yeast fermentation broth, at 28 DEG C ± 1 DEG C, 150rpm shaken cultivations 2d；(a. is by the acetic acid bacteria of high yield acetic acid for the preparation of acetic acid bacteria
(section 1.41 in the acetic acid bacteria of purchase Shanghai one factory of brewing) is inoculated in inclined-plane, 28 DEG C of ± 1 DEG C of culture 3d.Slant medium is Portugal
Grape sugar 10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；B. slant strains are directly forwarded to liquid
In seed culture medium, 28 DEG C ± 1 DEG C, seed liquor is prepared in 150rpm shaken cultivation 2d.Seed culture medium is glucose 10g/
L, yeast extract 10g/L, calcium carbonate 10g/L, pH are natural；C. acetic acid bacteria seed liquor is forwarded to expansion culture by 10% inoculum concentration
In base, 28 DEG C ± 1 DEG C, 150-180rpm shaken cultivations 1d.Expansion culture medium is glucose 10g/L, yeast extract 10g/L, carbonic acid
Calcium 10g/L, pH are natural)；Mixed liquor after yeast is fermented, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1
DEG C, 150rpm shaken cultivations 6d；Preparation (a. slant strains cultures of probiotics：By streptococcus thermophilus, Bifidobacterium and about family name is newborn
Bacillus is cultivated respectively in MRS slant mediums, 36 DEG C ± 1 DEG C, Anaerobic culturel 3d；B. slant strains are directly forwarded to liquid
In MRS seed culture mediums, 36 DEG C ± 1 DEG C, seed liquor is prepared in Anaerobic culturel 2d；C., seed liquor is pressed to 10% inoculum concentration
It is forwarded to and expands in culture medium, 36 DEG C ± 1 DEG C, Anaerobic culturel 1d；Mixed liquor after acetic acid bacteria is fermented presses 10:1 quality
Than adding each probiotics fermention liquid, at 35 DEG C ± 1 DEG C, Anaerobic culturel 5d；By the mixed liquor after probiotics fermention, carried out at 5 DEG C
Ferment 5d after low temperature, after fermentation, finally filters gained fermentate, and filtrate is concentrated in vacuo through 40-50 DEG C to get weight-reducing ferment
Element.
The index of obtained product is：Lipase activity reaches 1046U/ml, and Yue Shi living preparation of lactobacillus numbers reach 8.3x108/ ml,
Taste is sour-sweet, while having light vinegar fragrant.
Wherein, the mycelial preparation process of fermentation glossy ganoderma is；(1) ganoderma lucidum slant strains are inoculated in equipped with 200ml level-ones
In the 500ml triangular flasks of seed culture medium, 28 DEG C of constant-temperature tables are put into, 72h is cultivated at rotating speed 150rpm/min；(2) by one
Grade shake-flask seed is inoculated into 5% inoculum concentration in the 1L triangular flasks equipped with 400mL secondary seed mediums, is placed in 28 DEG C
Constant-temperature table cultivates 72h with rotating speed 150rpm/min；(3) it will go out in 500L stirred-tank fermenters equipped with 300L seed culture mediums
After bacterium cooling, pH value is adjusted to 6.0,800mL second-level shake flask seeds are accessed in seed fermentation tank, it is 28 to keep cultivation temperature
DEG C, mixing speed is 100rpm/min (10h stirs 5min), ventilatory capacity 1：0.8V/Vmin, tank are pressed 0.3MPa, are trained through 35h
It supports, thalline weight in wet base is 30g/100mL zymotic fluids；(4) 8 tons of fermentation mediums are packed into fermentation tank, after sterilizing is cooling, adjust pH value
To 6.5, the seed of seeding tank is moved into fermented and cultured tank, it is 28 DEG C to keep cultivation temperature, mixing speed 100rpm/min
(fermentation 0-2h stirrings), ventilatory capacity 1: 0.8V/Vmin, tank presses 0.04MPa, terminates fermentation after 60h is cultivated, at this time thalline
Weight in wet base is 43g/100mL zymotic fluids.(5) processing of bacterium powder：By zymotic fluid after plate-frame filtering is placed for 24 hours, wet thallus is at 75 DEG C
Baking oven in dry 12h, the bacterium powder of drying is crushed with machine, as ganoderma lucidum powder.
Example 2：
Prepare fruits and vegetables and edible and medical fungi raw material.Vegetables include：10 portions of celeries, 40 portions of pawpaws, 20 portions of Chinese cabbages, 30 portions of ternips,
30 portions of cucumber, 30 portions of sponge gourds, 10 portions of leek, 8 portions of capsicums, 10 portions of garlics, 5 portions of gingers.Fruit includes：30 portions of pineapples, 30 parts of Mi
Monkey peach, 30 portions of Hami melons, 20 portions of apples, 10 portions of hawthorn, 20 portions of mango, 20 parts of fresh lotus seeds.Edible mushroom includes：10 parts of dry pupa worms
Grass, 20 parts of dry hericium mushrooms, 20 parts of fermentation glossy ganoderma mycelium；Fruits and vegetables and edible and medical fungi raw material are cleaned, then in Ozone Water into
Row overflow-type submergence sterilization 15min, by the raw material pulping drained after sterilization (mycelium is not beaten), then will treated raw material into
Row mixing, it is spare；Preparing saccharomycete, (the resistance to high sugar yeast bacterium of Angel is inoculated in YPD culture medium slants by a., 28 DEG C ± 1 DEG C
Cultivate 4d；B. slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 180rpm shaken cultivation 4d are prepared
Seed liquor；C. liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 180rpm shaken cultivations
3d)；The brown sugar of the homogenous quantities such as the raw material being mixed with addition is sufficiently mixed, after standing 6d, by 10:1 mass ratio addition
Yeast fermentation broth, at 28 DEG C ± 1 DEG C, 180rpm shaken cultivations 4d；(a. (purchases the acetic acid bacteria of high yield acetic acid for the preparation of acetic acid bacteria
Buy section 1.41 in the acetic acid bacteria of sea one factory of brewing) it is inoculated in inclined-plane, 28 DEG C of ± 1 DEG C of culture 5d.Slant medium is glucose
10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；B. slant strains are directly forwarded to liquid seeds
In culture medium, 28 DEG C ± 1 DEG C, seed liquor is prepared in 180rpm shaken cultivation 4d.Seed culture medium is glucose 10g/L, ferment
Female cream 10g/L, calcium carbonate 10g/L, pH are natural；C. acetic acid bacteria seed liquor is forwarded to expansion culture medium by 10% inoculum concentration
In, 28 DEG C ± 1 DEG C, 180rpm shaken cultivations 3d.Expansion culture medium is glucose 10g/L, yeast extract 10g/L, calcium carbonate 10g/
L, pH are natural)；Mixed liquor after yeast is fermented, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1 DEG C,
180rpm shaken cultivations 10d；Preparation (a. slant strains cultures of probiotics：By streptococcus thermophilus, Bifidobacterium and about family name's breast bar
Bacterium is cultivated respectively in MRS slant mediums, 36 DEG C ± 1 DEG C, Anaerobic culturel 5d；B. slant strains are directly forwarded to liquid
In MRS seed culture mediums, 36 DEG C ± 1 DEG C, seed liquor is prepared in Anaerobic culturel 4d；C., seed liquor is pressed to 10% inoculum concentration
It is forwarded to and expands in culture medium, 36 DEG C ± 1 DEG C, Anaerobic culturel 3d；Mixed liquor after acetic acid bacteria is fermented presses 10:1 quality
Than adding each probiotics fermention liquid, at 36 DEG C ± 1 DEG C, Anaerobic culturel 10d；By the mixed liquor after probiotics fermention, 10 DEG C into
Ferment 10d after row low temperature, after fermentation, finally filters gained fermentate, and filtrate is concentrated in vacuo to subtract through 40-50 DEG C
Fertile ferment.
The index of obtained product is：Lipase activity reaches 1986U/ml, and Yue Shi living preparation of lactobacillus numbers reach 9.4x108/ ml,
Taste is sour-sweet, while having light vinegar fragrant.
Wherein, the mycelial preparation process of fermentation glossy ganoderma is；(1) ganoderma lucidum slant strains are inoculated in equipped with 200ml level-ones
In the 500ml triangular flasks of seed culture medium, 28 DEG C of constant-temperature tables are put into, 72h is cultivated at rotating speed 150rpm/min；(2) by one
Grade shake-flask seed is inoculated into 5% inoculum concentration in the 1L triangular flasks equipped with 400mL secondary seed mediums, is placed in 28 DEG C of perseverances
Warm shaking table cultivates 72h with rotating speed 150rpm/min；(3) 300L seed culture mediums will be housed to sterilize in 500L stirred-tank fermenters
After cooling, pH value is adjusted to 6.0,800mL second-level shake flask seeds are accessed in seed fermentation tank, it is 28 DEG C to keep cultivation temperature,
Mixing speed is 100rpm/min (10h stirs 5min), ventilatory capacity 1：0.8V/Vmin, tank are pressed 0.3MPa, are cultivated through 35h,
Thalline weight in wet base is 30g/100mL zymotic fluids；(4) 8 tons of fermentation mediums are packed into fermentation tank, after sterilizing is cooling, adjusts pH value and arrive
6.5, the seed of seeding tank is moved into fermented and cultured tank, it is 28 DEG C to keep cultivation temperature, and mixing speed is 100rpm/min (hairs
Ferment 0-2h stirrings), ventilatory capacity 1: 0.8V/Vmin, tank presses 0.04MPa, terminates fermentation after 60h is cultivated, thalline is wet at this time
Weight is 43g/100mL zymotic fluids.(5) processing of bacterium powder：By zymotic fluid after plate-frame filtering is placed for 24 hours, wet thallus is at 75 DEG C
12h is dried in baking oven, the bacterium powder of drying is crushed with machine, as ganoderma lucidum powder.
Example 3：
Prepare fruits and vegetables and edible and medical fungi raw material.Vegetables include：8 portions of celeries, 30 portions of pawpaws, 15 portions of Chinese cabbages, 25 portions of ternips,
20 portions of cucumber, 20 portions of sponge gourds, 8 portions of leek, 5 portions of capsicums, 8 portions of garlics, 4 portions of gingers.Fruit includes：20 portions of pineapples, 20 portions of macaques
Peach, 20 portions of Hami melons, 15 portions of apples, 8 portions of hawthorn, 15 portions of mango, 15 parts of fresh lotus seeds.Edible and medical fungi includes：8 parts of dry pupa worms
Grass, 15 parts of dry hericium mushrooms, 15 parts of fermentation glossy ganoderma mycelium；Fruits and vegetables and edible and medical fungi raw material are cleaned, then in Ozone Water into
Row overflow-type submergence sterilization 8min, by the raw material pulping drained after sterilization or beats powder (mycelium is not beaten), then by treated
Raw material is mixed, spare；Preparing saccharomycete, (the resistance to high sugar yeast bacterium of Angel is inoculated in YPD culture medium slants by a., 28 DEG C
± 1 DEG C of culture 4d；B. slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 180rpm shaken cultivation 4d, are prepared
Obtain seed liquor；C. liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 180rpm oscillations
Cultivate 3d)；The brown sugar of the homogenous quantities such as the raw material being mixed with addition is sufficiently mixed, after standing 5d, by 10:1 mass ratio
Add yeast fermentation broth, at 28 DEG C ± 1 DEG C, 180rpm shaken cultivations 4d；(a. is by the acetic acid bacteria of high yield acetic acid for the preparation of acetic acid bacteria
In (section 1.41 in the acetic acid bacteria of purchase Shanghai one factory of brewing) inoculation inclined-plane, 28 DEG C of ± 1 DEG C of culture 5d.Slant medium is grape
Sugared 10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；B. slant strains are directly forwarded to liquid strain
In sub- culture medium, 28 DEG C ± 1 DEG C, seed liquor is prepared in 180rpm shaken cultivation 4d.Seed culture medium is glucose 10g/L,
Yeast extract 10g/L, calcium carbonate 10g/L, pH are natural；C. acetic acid bacteria seed liquor is forwarded to expansion culture medium by 10% inoculum concentration
In, 28 DEG C ± 1 DEG C, 180rpm shaken cultivations 3d.Expansion culture medium is glucose 10g/L, yeast extract 10g/L, calcium carbonate 10g/
L, pH are natural)；Mixed liquor after yeast is fermented, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1 DEG C,
180rpm shaken cultivations 10d；Preparation (a. slant strains cultures of probiotics：By streptococcus thermophilus, Bifidobacterium and about family name's breast bar
Bacterium is cultivated respectively in MRS slant mediums, 36 DEG C ± 1 DEG C, Anaerobic culturel 5d；B. slant strains are directly forwarded to liquid
In MRS seed culture mediums, 36 DEG C ± 1 DEG C, seed liquor is prepared in Anaerobic culturel 4d；C., seed liquor is pressed to 10% inoculum concentration
It is forwarded to and expands in culture medium, 36 DEG C ± 1 DEG C, Anaerobic culturel 3d；Mixed liquor after acetic acid bacteria is fermented presses 10:1 quality
Than adding each probiotics fermention liquid, at 36 DEG C ± 1 DEG C, Anaerobic culturel 10d；By the mixed liquor after probiotics fermention, 10 DEG C into
Ferment 10d after row low temperature, after fermentation, finally filters gained fermentate, and filtrate is through 40-50 DEG C of vacuum concentration of low temperature, i.e.,
Must lose weight ferment.
The index of obtained product is：Lipase activity reaches 1732U/ml, and Yue Shi living preparation of lactobacillus numbers reach 7.5x108/ ml,
Taste is sour-sweet, while having light vinegar fragrant.
Wherein, the mycelial preparation process of fermentation glossy ganoderma is；(1) ganoderma lucidum slant strains are inoculated in equipped with 200ml level-ones
In the 500ml triangular flasks of seed culture medium, 28 DEG C of constant-temperature tables are put into, 72h is cultivated at rotating speed 150rpm/min；(2) by one
Grade shake-flask seed is inoculated into 5% inoculum concentration in the 1L triangular flasks equipped with 400mL secondary seed mediums, is placed in 28 DEG C of perseverances
Warm shaking table cultivates 72h with rotating speed 150rpm/min；(3) 300L seed culture mediums will be housed to sterilize in 500L stirred-tank fermenters
After cooling, pH value is adjusted to 6.0,800mL second-level shake flask seeds are accessed in seed fermentation tank, it is 28 DEG C to keep cultivation temperature,
Mixing speed is 100rpm/min (10h stirs 5min), ventilatory capacity 1：0.8V/Vmin, tank are pressed 0.3MPa, are cultivated through 35h,
Thalline weight in wet base is 30g/100mL zymotic fluids；(4) 8 tons of fermentation mediums are packed into fermentation tank, after sterilizing is cooling, adjusts pH value and arrive
6.5, the seed of seeding tank is moved into fermented and cultured tank, it is 28 DEG C to keep cultivation temperature, and mixing speed is 100rpm/min (hairs
Ferment 0-2h stirrings), ventilatory capacity 1: 0.8V/Vmin, tank presses 0.04MPa, terminates fermentation after 60h is cultivated, thalline is wet at this time
Weight is 43g/100mL zymotic fluids.(5) processing of bacterium powder：By zymotic fluid after plate-frame filtering is placed for 24 hours, wet thallus is at 75 DEG C
12h is dried in baking oven, the bacterium powder of drying is crushed with machine, as ganoderma lucidum powder.
Example 4：
Prepare fruits and vegetables and edible and medical fungi raw material.Vegetables include：8 portions of celeries, 30 portions of pawpaws, 15 portions of Chinese cabbages, 25 portions of ternips,
20 portions of cucumber, 20 portions of sponge gourds, 8 portions of leek, 5 portions of capsicums, 8 portions of garlics, 4 portions of gingers.Fruit includes：20 portions of pineapples, 20 portions of macaques
Peach, 20 portions of Hami melons, 15 portions of apples, 8 portions of hawthorn, 15 portions of mango, 15 parts of fresh lotus seeds.Edible mushroom includes：8 parts of dry Cordyceps militaris,
15 parts of dry hericium mushrooms, 15 parts of fermentation glossy ganoderma mycelium；Fruits and vegetables and edible and medical fungi raw material are cleaned, were then carried out in Ozone Water
Streaming submergence sterilization 5min, by the raw material pulping drained after sterilization or beats powder (mycelium is not beaten), then general's treated raw material
It is mixed, it is spare；Preparing saccharomycete, (the resistance to high sugar yeast bacterium of Angel is inoculated in YPD culture medium slants by a., 28 DEG C ± 1
DEG C culture 3d；B. slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 150rpm shaken cultivation 3d are prepared into
To seed liquor；C. liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 180rpm oscillation trainings
Support 2d)；The brown sugar of the homogenous quantities such as the raw material being mixed with addition is sufficiently mixed, after standing 5d, by 10:1 mass ratio adds
Add yeast fermentation broth, at 28 DEG C ± 1 DEG C, 180rpm shaken cultivations 4d；(a. is by the acetic acid bacteria of high yield acetic acid for the preparation of acetic acid bacteria
In (section 1.41 in the acetic acid bacteria of purchase Shanghai one factory of brewing) inoculation inclined-plane, 28 DEG C of ± 1 DEG C of culture 5d.Slant medium is grape
Sugared 10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；B. slant strains are directly forwarded to liquid strain
In sub- culture medium, 28 DEG C ± 1 DEG C, seed liquor is prepared in 150rpm shaken cultivation 3d.Seed culture medium is glucose 10g/L,
Yeast extract 10g/L, calcium carbonate 10g/L, pH are natural；C. acetic acid bacteria seed liquor is forwarded to expansion culture medium by 10% inoculum concentration
In, 28 DEG C ± 1 DEG C, 150rpm shaken cultivations 2d.Expansion culture medium is glucose 10g/L, yeast extract 10g/L, calcium carbonate 10g/
L, pH are natural)；Mixed liquor after yeast is fermented, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1 DEG C,
150rpm shaken cultivations 8d；Preparation (a. slant strains cultures of probiotics：By streptococcus thermophilus, Bifidobacterium and about family name's breast bar
Bacterium is cultivated respectively in MRS slant mediums, 36 DEG C ± 1 DEG C, Anaerobic culturel 3d；B. slant strains are directly forwarded to liquid
In MRS seed culture mediums, 36 DEG C ± 1 DEG C, seed liquor is prepared in Anaerobic culturel 3d；C., seed liquor is pressed to 10% inoculum concentration
It is forwarded to and expands in culture medium, 36 DEG C ± 1 DEG C, Anaerobic culturel 2d；Mixed liquor after acetic acid bacteria is fermented presses 10:1 quality
Than adding each probiotics fermention liquid, at 36 DEG C ± 1 DEG C, Anaerobic culturel 8d；By the mixed liquor after probiotics fermention, carried out at 10 DEG C
Ferment 8d after low temperature, after fermentation, finally filters gained fermentate, and filtrate is concentrated in vacuo through 40-50 DEG C to get weight-reducing ferment
Element.
The index of obtained product is：Lipase activity reaches 1687U/ml, and Yue Shi living preparation of lactobacillus numbers reach 6.8x108/ ml,
Taste is sour-sweet, while having light vinegar fragrant.
Wherein, the mycelial preparation process of fermentation glossy ganoderma is；(1) ganoderma lucidum slant strains are inoculated in equipped with 200ml level-ones
In the 500ml triangular flasks of seed culture medium, 28 DEG C of constant-temperature tables are put into, 72h is cultivated at rotating speed 150rpm/min；(2) by one
Grade shake-flask seed is inoculated into 5% inoculum concentration in the 1L triangular flasks equipped with 400mL secondary seed mediums, is placed in 28 DEG C of perseverances
Warm shaking table cultivates 72h with rotating speed 150rpm/min；(3) 300L seed culture mediums will be housed to sterilize in 500L stirred-tank fermenters
After cooling, pH value is adjusted to 6.0,800mL second-level shake flask seeds are accessed in seed fermentation tank, it is 28 DEG C to keep cultivation temperature,
Mixing speed is 100rpm/min (10h stirs 5min), ventilatory capacity 1：0.8V/Vmin, tank are pressed 0.3MPa, are cultivated through 35h,
Thalline weight in wet base is 30g/100mL zymotic fluids；(4) 8 tons of fermentation mediums are packed into fermentation tank, after sterilizing is cooling, adjusts pH value and arrive
6.5, the seed of seeding tank is moved into fermented and cultured tank, it is 28 DEG C to keep cultivation temperature, and mixing speed is 100rpm/min (hairs
Ferment 0-2h stirrings), ventilatory capacity 1: 0.8V/Vmin, tank presses 0.04MPa, terminates fermentation after 60h is cultivated, thalline is wet at this time
Weight is 43g/100mL zymotic fluids.(5) processing of bacterium powder：By zymotic fluid after plate-frame filtering is placed for 24 hours, wet thallus is at 75 DEG C
12h is dried in baking oven, the bacterium powder of drying is crushed with machine, as ganoderma lucidum powder.
80 fat personages's (i.e. body-mass index (BMI) >=28) are chosen, the range of age is 30~50 years old.Above-mentioned 80 people
The product of example 4 is drunk, is respectively drunk once after daily everyone noon and 1 hour, drinks 20mL every time, after drinking four months,
85% people's weight loss, wherein 70% people BMI is between 24~28,10% people BMI between 18.5~24 (health),
Fat-reducing effect is apparent, and weight-reducing success rate is 80%, and exercise tolerance does not have a significant effect, to body without obvious adverse reaction.
Claims (3)
1. a kind of weight-reducing ferment, it is characterised in that the ferment is through the following steps that be prepared：
（1）Take contain lipase be 50U/g or more fruits and vegetables and edible and medical fungi as raw material；Vegetables are in used fruits and vegetables：
5-10 portions of celeries, 30-40 portions of pawpaws, 10-20 portions of Chinese cabbages, 15-30 portions of ternips, 15-30 portions of cucumber, 10-30 parts of sponge gourds, 5-10
Part leek, 2-8 portions of capsicums, 5-10 portions of garlics, 2-5 portions of gingers；Fruit includes：10-30 portions of pineapples, 15-30 parts of Kiwi berrys, 10-
30 portions of Hami melons, 10-20 portions of apples, 5-10 portions of hawthorn, 10-20 portions of mango, 10-20 parts of fresh lotus seeds；Used edible medicinal
Bacterium is：5-10 parts of dry Cordyceps militaris, 10-20 parts of dry hericium mushrooms, 10-20 parts of fermentation glossy ganoderma mycelium；
（2）Fruits and vegetables and edible and medical fungi are cleaned, overflow-type submergence sterilization 5-15min are then carried out in Ozone Water, after sterilization
The raw material drained is beaten or beats respectively powder, then raw material mixes by treated；
（3）The preparation of saccharomycete：
a）Slant strains culture：Resistance to high sugar yeast bacterium is inoculated with YPD culture medium slants, 28 DEG C of ± 1 DEG C of culture 2-4d；
b）The preparation of liquid spawn：Slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 150-180rpm oscillations
2-4d is cultivated, seed liquor is prepared；
c）Expand culture：Liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 1-3d, obtain yeast fermentation broth；
（4）Raw material after mixed processing such as is added at the brown sugar of homogenous quantities to be sufficiently mixed, after standing 3-6d, by 10:1 mass ratio
Example addition yeast fermentation broth obtains mixed liquor after yeast fermentation at 28 DEG C ± 1 DEG C, 150-180rpm shaken cultivation 2-4d；
（5）The preparation of acetic acid bacteria：
a）Slant strains culture：Acetic acid bacteria is inoculated in inclined-plane, 28 DEG C of ± 1 DEG C of culture 3-5d, slant medium is glucose
10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；
b）The preparation of liquid spawn：Slant strains are directly forwarded in liquid seed culture medium, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 2-4d, are prepared seed liquor, and seed culture medium is glucose 10g/L, yeast extract 10g/L, calcium carbonate
10g/L, pH are natural；
c）Expand culture：Acetic acid bacteria seed liquor is forwarded to by 10% inoculum concentration and is expanded in culture medium, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 1-3d, expansion culture medium are glucose 10g/L, yeast extract 10g/L, and calcium carbonate 10g/L, pH are naturally, obtain
To acetic acid fermented liquid；
（6）Mixed liquor after yeast is fermented, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 6-10d obtain the mixed liquor after acetic acid bacteria fermentation；
（7）The preparation of probiotics：
a）Slant strains culture：By streptococcus thermophilus, Bifidobacterium and about family name's lactobacillus is cultivated respectively in MRS slant mediums
In, 36 DEG C ± 1 DEG C, Anaerobic culturel 3-5d；
b）The preparation of liquid spawn：Slant strains are directly forwarded in liquid MRS seed culture mediums, 36 DEG C ± 1 DEG C, anaerobism training
2-4d is supported, seed liquor is prepared；
c）Expand culture：Seed liquor is forwarded to by 10% inoculum concentration and is expanded in culture medium, 36 DEG C ± 1 DEG C, Anaerobic culturel 1-
3d obtains streptococcus thermophilus, Bifidobacterium and about family name's lactobacillus ferment liquid；
（8）Mixed liquor after acetic acid bacteria is fermented, by 10:1 mass ratio addition streptococcus thermophilus, Bifidobacterium and about family name's breast bar
Fermented liquid, at 36 DEG C ± 1 DEG C, Anaerobic culturel 5-10d；
（9）By streptococcus thermophilus, Bifidobacterium and the mixed liquor about after family name's lactobacillus ferment, ferment after carrying out low temperature at 5-10 DEG C
5-10d after fermentation finally filters gained fermentate, and filtrate is concentrated in vacuo through 40-50 DEG C to be lost weight to get edible and medical fungi
Ferment.
2. ferment according to claim 1, it is characterised in that obtained ferment product quality indicator is：Lipase activity
1046-1986U/ml, Yue Shi living preparation of lactobacillus number reach 6.8x108-9.4x108/ml。
3. a kind of preparation method of weight-reducing ferment described in claim 1, it is characterised in that this approach includes the following steps：
（1）Take contain lipase be 50U/g or more fruits and vegetables and edible and medical fungi as raw material；
（2）Fruits and vegetables and edible and medical fungi are cleaned, overflow-type submergence sterilization 5-15min are then carried out in Ozone Water, after sterilization
The raw material drained is beaten or beats respectively powder, then raw material mixes by treated；
（3）The preparation of saccharomycete：
a）Slant strains culture：Resistance to high sugar yeast bacterium is inoculated with YPD culture medium slants, 28 DEG C of ± 1 DEG C of culture 2-4d；
b）The preparation of liquid spawn：Slant strains are directly forwarded in YPD culture solutions, 28 DEG C ± 1 DEG C, 150-180rpm oscillations
2-4d is cultivated, seed liquor is prepared；
c）Expand culture：Liquid seeds liquid is forwarded to by 10% inoculum concentration in YPD culture solutions, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 1-3d, obtain yeast fermentation broth；
（4）Raw material after mixed processing such as is added at the brown sugar of homogenous quantities to be sufficiently mixed, after standing 3-6d, by 10:1 mass ratio
Example addition yeast fermentation broth obtains mixed liquor after yeast fermentation at 28 DEG C ± 1 DEG C, 150-180rpm shaken cultivation 2-4d；
（5）The preparation of acetic acid bacteria：
a）Slant strains culture：Acetic acid bacteria is inoculated in inclined-plane, 28 DEG C of ± 1 DEG C of culture 3-5d, slant medium is glucose
10g/L, yeast extract 10g/L, calcium carbonate 10g/L, agar 25g/L, pH are natural；The acetic acid bacteria is section 1.41 in acetic acid bacteria；
b）The preparation of liquid spawn：Slant strains are directly forwarded in liquid seed culture medium, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 2-4d, are prepared seed liquor, and seed culture medium is glucose 10g/L, yeast extract 10g/L, calcium carbonate
10g/L, pH are natural；
c）Expand culture：Acetic acid bacteria seed liquor is forwarded to by 10% inoculum concentration and is expanded in culture medium, 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 1-3d, expansion culture medium are glucose 10g/L, yeast extract 10g/L, and calcium carbonate 10g/L, pH are naturally, obtain
To acetic acid fermented liquid；
（6）Mixed liquor after yeast is fermented, by 10:1 mass ratio adds acetic acid fermented liquid, at 28 DEG C ± 1 DEG C, 150-
180rpm shaken cultivation 6-10d obtain the mixed liquor after acetic acid bacteria fermentation；
（7）The preparation of probiotics：
a）Slant strains culture：By streptococcus thermophilus, Bifidobacterium and about family name's lactobacillus is cultivated respectively in MRS slant mediums
In, 36 DEG C ± 1 DEG C, Anaerobic culturel 3-5d；
b）The preparation of liquid spawn：Slant strains are directly forwarded in liquid MRS seed culture mediums, 36 DEG C ± 1 DEG C, anaerobism training
2-4d is supported, seed liquor is prepared；
c）Expand culture：Seed liquor is forwarded to by 10% inoculum concentration and is expanded in culture medium, 36 DEG C ± 1 DEG C, Anaerobic culturel 1-
3d obtains streptococcus thermophilus, Bifidobacterium and about family name's lactobacillus ferment liquid；
（8）Mixed liquor after acetic acid bacteria is fermented, by 10:1 mass ratio addition streptococcus thermophilus, Bifidobacterium and about family name's breast bar
Fermented liquid, at 36 DEG C ± 1 DEG C, Anaerobic culturel 5-10d；
（9）By streptococcus thermophilus, Bifidobacterium and the mixed liquor about after family name's lactobacillus ferment, ferment after carrying out low temperature at 5-10 DEG C
5-10d after fermentation finally filters gained fermentate, and filtrate is concentrated in vacuo through 40-50 DEG C to be lost weight to get edible and medical fungi
Ferment.
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| CN107212224A (en) * | 2017-05-16 | 2017-09-29 | 朱民生 | One kind auxiliary fat-reducing food medicine active extract solid beverage and its double fermentation preparations |
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| CN107549790A (en) * | 2017-09-06 | 2018-01-09 | 戴琪 | A kind of preparation method for ferment of losing weight |
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