CN107788301A - A kind of compound fermented beverage of walnut coconut and its preparation method and application - Google Patents
A kind of compound fermented beverage of walnut coconut and its preparation method and application Download PDFInfo
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- CN107788301A CN107788301A CN201610155851.2A CN201610155851A CN107788301A CN 107788301 A CN107788301 A CN 107788301A CN 201610155851 A CN201610155851 A CN 201610155851A CN 107788301 A CN107788301 A CN 107788301A
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 62
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 58
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 58
- 235000020234 walnut Nutrition 0.000 title claims abstract description 58
- 150000001875 compounds Chemical class 0.000 title claims abstract description 37
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 57
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 42
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 235000013379 molasses Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims abstract description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical group [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract 5
- 235000013361 beverage Nutrition 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 229910052564 epsomite Inorganic materials 0.000 claims description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 239000002220 antihypertensive agent Substances 0.000 claims description 2
- 229940127088 antihypertensive drug Drugs 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 241000737241 Cocos Species 0.000 claims 4
- 230000000144 pharmacologic effect Effects 0.000 abstract description 2
- 230000006837 decompression Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 12
- 239000003814 drug Substances 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 108090000765 processed proteins & peptides Proteins 0.000 description 8
- 102000004196 processed proteins & peptides Human genes 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 241000700159 Rattus Species 0.000 description 6
- 230000003276 anti-hypertensive effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229920001184 polypeptide Polymers 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 3
- 230000001631 hypertensive effect Effects 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000010171 animal model Methods 0.000 description 2
- 238000009530 blood pressure measurement Methods 0.000 description 2
- 235000020415 coconut juice Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000020053 arrack Nutrition 0.000 description 1
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035487 diastolic blood pressure Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005121 nitriding Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- -1 pplication Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000035488 systolic blood pressure Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
The invention discloses a kind of compound fermented beverage of walnut coconut and its preparation method and application, including following components：5~15 parts of bacillus subtilis fermentation liquors, 10~20 parts of Chen Xiangcha fermented liquids, 2~10 parts of molasses, 50~80 parts of coconut palm slurries；The bacillus subtilis fermentation liquor is that bacillus subtilis is inoculated into following culture mediums：15~30 parts of walnut dregs, KH3PO42~5 parts, MgSO4·7H21~3 part of O, the 2~4d that fermented at 30~40 DEG C are made；The Chen Xiangcha fermented liquids add 100 parts~120 parts PDA culture mediums by 0.2~1.1 part of Chen Xiang tea powder, and 0.5~2d of quiescent culture is made at 16~32 DEG C；Pharmacological evaluation proves that the compound fermented beverage of walnut coconut has the function that decompression, has high use value and economic value.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of compound fermented beverage of walnut coconut and application.
Background technology
Whole world coconut cultivated area is up to 11,000,000 m2, produce about 53,600,000,000, coconut per year, coconut whole body is precious, coconut juice, coconut meat
Not only taste is sweet and refreshing, also certain medical value, even cocounut oil and cocoanut shell can be used as medicine.It is available in food industry
Develop numerous food, such as coconut palm fruit, arrack, coconut water drink.Coconut protein is abundant plant protein resource, available
Coconut protein combination modern biotechnology produces feature new product, such as the small-molecular peptides with good physiological function, living
Property polypeptide in addition to antioxidation activity, also with activating cell immunity function, improve cardiovascular function and anti-ageing wait for a long time
Physiologically active, the healthcare function of coconut protein can be given full play to, the further utilization to coconut protein, to Hainan and heat
All there is positive meaning with expanding economy.
Walnut dregs are the accessory substances of walnut kernel oil expression, and wherein protein content reaches more than 43%, contained in walnut protein
18 kinds of amino acid, 8 kinds must amino acid it is complete, but walnut dregs are often sold cheap as feed or directly lost by most of manufacturing enterprises
Abandon, cause to waste walnut protein resource while environmental pollution.Walnut protein peptide have it is anti-oxidant, suppress ACE activity and
Antibacterial activity, there is very high use value in food and medicine field, but cost needed for enzymatic isolation method is high, is not suitable for extensive raw
Production.
In the prior art, walnut is usually used in the preparation of in general pulp beverage with coconut, for walnut and coconut in food
Research in terms of fermentation arts also has very big development space.
The content of the invention
In view of this, the invention provides a kind of compound fermented beverage of walnut coconut and preparation method thereof.
The technological means that the present invention uses is as follows：
In a first aspect, the present invention provides a kind of compound fermented beverage of walnut coconut, including following components：
5~15 parts of bacillus subtilis fermentation liquors, 10~20 parts of Chen Xiangcha fermented liquids, 2~10 parts of molasses, 50~80 parts
Coconut palm is starched；
The Chen Xiangcha fermented liquids add 100 parts~120 parts PDA culture mediums by 0.2~1.1 part of Chen Xiang tea powder, 16~
0.5~2d of quiescent culture is made at 32 DEG C.
Preferably, including following components：
10 parts of bacillus subtilis fermentation liquors, 10 parts of Chen Xiangcha fermented liquids, 10 parts of molasses, 65 parts of coconut palm slurries.
Preferably, the bacillus subtilis fermentation liquor is that bacillus subtilis is inoculated into following culture mediums：Walnut dregs
20g, KH3PO43g, MgSO4·7H2O 1.5g, the 1.5d that fermented at 37 DEG C are made.
Preferably, the Chen Xiangcha fermented liquids add 100 parts of PDA culture mediums by 0.5 part of Chen Xiang tea powder, are stood at 28 DEG C
Culture 1d is made.
Second aspect, the present invention provide a kind of preparation method of the compound fermented beverage of walnut coconut, comprised the following steps：
1) bacillus subtilis is inoculated into following culture mediums：15~30 parts of walnut dregs, KH3PO42~5 parts, MgSO4·
7H21~3 part of O, ferment 2~4d at 30~40 DEG C, and bacillus subtilis fermentation liquor is made；
2) 0.2~1.1 part of Chen Xiang tea powder is added into 100 parts~120 parts PDA culture mediums, quiescent culture 0.5 at 16~32 DEG C
~2d, Chen Xiangcha fermented liquids are made；
3) by 5~15 parts of bacillus subtilis fermentation liquors, 10~20 parts of Chen Xiangcha fermented liquids, 2~10 parts of molasses, 50~
80 parts of coconut palm slurries, 3~6d is cultivated under 27~37 DEG C of oxygen free conditions, is filtered, is placed, is filtered, and sterilizing, that is, it is compound that walnut coconut is made
Type fermented beverage.
Preferably, in the step 1), bacillus subtilis is seeded in 20 parts of walnut dregs, KH3PO43 parts, MgSO4·
7H21.5 parts of O, ferment 3.5d at 37 DEG C.
Preferably, in the step 2), 0.5 part of Chen Xiang tea powder is added into 100 parts of PDA culture mediums, quiescent culture at 28 DEG C
1d。
Preferably, in the step 3), by 10 parts of bacillus subtilis fermentation liquors, 10 parts of Chen Xiangcha fermented liquids, 10 parts
Molasses, 65 parts of coconut palm slurries cultivate 3d under 37 DEG C of oxygen free conditions, filter, place, filter, sterilizing.
The third aspect, also a kind of compound fermented beverage of walnut coconut of the present invention, for using the walnut described in second aspect
Prepared by the preparation method of the compound fermented beverage of coconut.
Fourth aspect, present invention also offers a kind of preparation of the compound fermented beverage of walnut coconut as described in second aspect
The application of the compound fermented beverage of walnut coconut prepared by method in antihypertensive drugs is prepared.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of walnut coconut compound fermented beverage of raw material containing bacillus subtilis, comprises the following steps：
1) bacillus subtilis is inoculated into following culture mediums：Walnut dregs 20g, KH3PO43g, MgSO4·7H2O 1.5g,
Ferment 3.5d at 37 DEG C, and bacillus subtilis fermentation liquor is made；
2) after mixing bacillus subtilis fermentation liquor 20g, coconut milk 65g with molasses 10g, trained under 37 DEG C of oxygen free conditions
3d is supported, is filtered, is placed, is filtered, sterilizing, that is, the compound fermentation drink of walnut coconut of the raw material containing bacillus subtilis fermentation liquor is made
Material.
Embodiment 2
A kind of compound fermented beverage of walnut coconut of raw material bacterium solution containing Chen Xiangcha, comprises the following steps：
1) 0.5g Chen Xiang tea powders are added into 100g PDA culture mediums, quiescent culture 1d at 28 DEG C, the fermentation of Chen Xiangcha bacterium is made
Liquid；
2) by the old scented tea fermented liquids of 20g, 10g molasses, 20g walnut dregs mix with 45g coconut palms slurry, under 37 DEG C of oxygen free conditions
3d is cultivated, is filtered, is placed, is filtered, is sterilized, that is, the compound fermented beverage of walnut coconut of raw material bacterium solution containing Chen Xiangcha is made.
Embodiment 3
A kind of compound fermented beverage of walnut coconut of raw material containing bacillus subtilis and Chen Xiangcha bacterium solutions, including it is as follows
Step：
1) bacillus subtilis is inoculated into following culture mediums：Walnut dregs 15g, KH3PO42g, MgSO4·7H2O 1g,
Ferment 2d at 30 DEG C, and bacillus subtilis fermentation liquor is made；
2) 0.2g Chen Xiang tea powders are added into 110g PDA culture mediums, quiescent culture 0.5d at 16 DEG C, Chen Xiangcha bacterium hair is made
Zymotic fluid；
3) by 5g bacillus subtilis fermentation liquors, the old scented tea fermented liquids of 10g, 2g molasses, 50g coconut palms slurry, in 27 DEG C of anaerobics
Under the conditions of cultivate 4d, filter, place, filter, sterilizing, that is, walnut coconut compound fermented beverage is made.
Embodiment 4
A kind of compound fermented beverage of walnut coconut of raw material containing bacillus subtilis and Chen Xiangcha bacterium solutions, including following step
Suddenly：
1) bacillus subtilis is inoculated into following culture mediums：Walnut dregs 20g, KH3PO43g, MgSO4·7H2O 1.5g,
Ferment 3.5d at 37 DEG C, and bacillus subtilis fermentation liquor is made；
2) 0.5g Chen Xiang tea powders are added into 100g PDA culture mediums, quiescent culture 1d at 28 DEG C, the fermentation of Chen Xiangcha bacterium is made
Liquid；
3) by 10g bacillus subtilis fermentation liquors, the old scented tea fermented liquids of 10g, 10g molasses, 65g coconut palms slurry, in 37 DEG C of nothings
3d is cultivated under the conditions of oxygen, is filtered, is placed, is filtered, sterilizing, that is, the compound fermented beverage of walnut coconut is made.
Embodiment 5
A kind of compound fermented beverage of walnut coconut of raw material containing bacillus subtilis and Chen Xiangcha bacterium solutions, including following step
Suddenly：
1) bacillus subtilis is inoculated into following culture mediums：Walnut dregs 30g, KH3PO45g, MgSO4·7H2O 3g,
Ferment 4d at 40 DEG C, and bacillus subtilis fermentation liquor is made；
2) 1.1g Chen Xiang tea powders are added into 120g PDA culture mediums, quiescent culture 2d at 32 DEG C, the fermentation of Chen Xiangcha bacterium is made
Liquid；
3) by 15g bacillus subtilis fermentation liquors, the old scented tea fermented liquids of 20g, 8g molasses, 80g coconut palms slurry, in 33 DEG C of anaerobics
Under the conditions of cultivate 6d, filter, place, filter, sterilizing, that is, walnut coconut compound fermented beverage is made.
The polypeptide yield of embodiment 6 determines
The measure of content of peptides uses biuret method, using glutathione as standard items, prepares standard curve, measure polypeptide contains
Amount.The measure of total nitrogen content uses triumphant formula nitriding (GB/T5009.5-2003)
Polypeptide yield (%)=N1/N2*100
In formula：N1For content (the unit g) of polypeptide in supernatant；
N2For raw material total nitrogen content (unit g)
Embodiment 7
Pharmacological testing
Medicine preparation：The compound fermented beverage of walnut coconut prepared by embodiment 1~5 is concentrated into concentration respectively is
0.5g/mL (contains 0.7g dries, dry is the dried dried object of beverage, and 5%) water content is no more than, packing in 1mL
In sterilizing test tubes, 4 DEG C of refrigerators save backup.
Experimental animal：Spontaneous hypertensive rat (SHR) 72, normally without Hypertensive Rats 12, male and female half and half, 15 weeks
Age, weight (288 ± 12) g；Purchased from Beijing Vital River Experimental Animals Technology Co., Ltd..
Experiment packet：It is divided into 7 groups in one's power, every group 12, male and female half and half, sub-cage rearing, freely ingests and drinks water, its
In six groups be experimental group, one group is control group, and one group is normal group.It is administered orally using gavage, one time a day, continuous 3 weeks,
Carry out blood pressure measurement.
Blood pressure measurement：84 SHR are put into 5~10min of preheating in animal non-invasive blood pressure tester one by one by number, big
Under the clear-headed bottleneck of mouse blood pressure is determined through arteria caudalis.After there is rat normal pulse oscillogram on band computer monitor, add
Pressure, deflate, the systolic pressure of accurate measurement rat, mean pressure, and automatically by diastolic pressure is calculated.So 5 times repeatedly, choose
Its average value is as a result.Each repetition aforesaid operations on the 7th.Concrete operations are shown in Table 1：
The experiment packet of table 1
Table 2SHR blood pressure
As shown in Table 2, compared with control group, the medicine of the beverage of embodiment 1 preparation, the medicine of the beverage of embodiment 2 preparation, reality
The medicine of the beverage of example 3 preparation, medicine prepared by the beverage of embodiment 4, the medicine of the beverage of embodiment 5 preparation are applied to spontaneous hypertension
Rat (SHR) all has an antihypertensive effect, and the antihypertensive effect of wherein medicine prepared by the beverage of embodiment 4 is best；The beverage system of embodiment 1
The antihypertensive effect of medicine (raw material bacterium containing Chen Xiangcha) prepared by standby medicine (raw material contains bacillus subtilis) and the beverage of embodiment 2
The antihypertensive effect of the medicine (raw material is containing bacillus subtilis and Chen Xiangcha bacterium) all prepared not as the beverage of embodiment 4, illustrates withered grass
Bacillus and the fermentation of Chen Xiangcha bacterium generate the secondary metabolite with immunization, to spontaneous hypertensive rat
(SHR) there are Synergistic Hypotensive Effects, help to strengthen the antihypertensive effect of the fermented beverage.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements done etc., should be included within the scope of protection of the invention with principle.
Claims (10)
1. a kind of compound fermented beverage of walnut coconut, it is characterised in that including following components：
5~15 parts of bacillus subtilis fermentation liquors, 10~20 parts of Chen Xiangcha fermented liquids, 2~10 parts of molasses, 50~80 portions of coconut palms
Slurry；
The bacillus subtilis fermentation liquor is that bacillus subtilis is inoculated into following culture mediums：15~30 parts of walnut dregs,
KH3PO42~5 parts, MgSO4·7H21~3 part of O, the 2~4d that fermented at 30~40 DEG C are made；
The Chen Xiangcha fermented liquids add 100 parts~120 parts PDA culture mediums by 0.2~1.1 part of Chen Xiang tea powder, 16~32 DEG C
0.5~2d of lower quiescent culture is made.
2. the compound fermented beverage of walnut coconut as claimed in claim 1, it is characterised in that including following components：
10 parts of bacillus subtilis fermentation liquors, 10 parts of Chen Xiangcha fermented liquids, 10 parts of molasses, 65 parts of coconut palm slurries.
3. the compound fermented beverage of walnut coconut as claimed in claim 1 or 2, it is characterised in that the bacillus subtilis
Zymotic fluid is that bacillus subtilis is inoculated into following culture mediums：Walnut dregs 20g, KH3PO43g, MgSO4·7H2O 1.5g,
The 1.5d that fermented at 37 DEG C is made.
4. the compound fermented beverage of walnut coconut as claimed in claim 1 or 2, it is characterised in that the Chen Xiangcha bacterium fermentation
Liquid adds 100 parts of PDA culture mediums by 0.5 part of Chen Xiang tea powder, and quiescent culture 1d is made at 28 DEG C.
5. a kind of preparation method of the compound fermented beverage of walnut coconut, it is characterised in that comprise the following steps：
1) bacillus subtilis is inoculated into following culture mediums：15~30 parts of walnut dregs, KH3PO42~5 parts, MgSO4·7H2O 1
~3 parts, ferment 2~4d at 30~40 DEG C, and bacillus subtilis fermentation liquor is made；
2) 0.2~1.1 part of Chen Xiang tea powder is added into 100 parts~120 parts PDA culture mediums, quiescent culture 0.5 at 16~32 DEG C~
2d, Chen Xiangcha fermented liquids are made；
3) by 5~15 parts of bacillus subtilis fermentation liquors, 10~20 parts of Chen Xiangcha fermented liquids, 2~10 parts of molasses, 50~80 parts
Coconut palm is starched, and 3~6d is cultivated under 27~37 DEG C of oxygen free conditions, is filtered, and is placed, and is filtered, and sterilizing, that is, the compound hair of walnut coconut is made
Ferment beverage.
6. the preparation method of the compound fermented beverage of walnut coconut as claimed in claim 5, it is characterised in that the step 1)
In, bacillus subtilis is seeded in 20 parts of walnut dregs, KH3PO43 parts, MgSO4·7H21.5 parts of O, ferments at 37 DEG C
3.5d。
7. the preparation method of the compound fermented beverage of walnut coconut as claimed in claim 6, it is characterised in that the step 2)
In, 0.5 part of Chen Xiang tea powder is added into 100 parts of PDA culture mediums, quiescent culture 1d at 28 DEG C.
A kind of 8. preparation method of walnut coconut compound beverage as claimed in claim 5, it is characterised in that the step 3)
In, by 10 parts of bacillus subtilis fermentation liquors, 10 parts of Chen Xiangcha fermented liquids, 10 parts of molasses, 65 parts of coconut palm slurries are in 37 DEG C of anaerobic bars
3d is cultivated under part, is filtered, is placed, is filtered, sterilizing.
9. a kind of compound fermented beverage of walnut coconut, it is characterised in that be compound using the walnut coconut described in claim 3
Prepared by the preparation method of type fermented beverage.
10. the compound hair of walnut coconut prepared by the preparation method of the compound fermented beverage of walnut coconut as claimed in claim 5
Application of the ferment beverage in antihypertensive drugs is prepared.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610155851.2A CN107788301A (en) | 2016-03-18 | 2016-03-18 | A kind of compound fermented beverage of walnut coconut and its preparation method and application |
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| CN201610155851.2A CN107788301A (en) | 2016-03-18 | 2016-03-18 | A kind of compound fermented beverage of walnut coconut and its preparation method and application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111560328A (en) * | 2020-04-30 | 2020-08-21 | 佛山市汇腾生物技术有限公司 | Bacillus subtilis FG7 and method for preparing enzyme beverage by using same |
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|---|---|---|---|---|
| CN102309036A (en) * | 2010-12-04 | 2012-01-11 | 赵敏 | Fresh coconut meat probiotic beverage and preparation method thereof |
| CN103829040A (en) * | 2014-03-18 | 2014-06-04 | 广东轻工职业技术学院 | Method for compounding and fermenting soybean meal by Chenxiang tea and bacillus subtilis and application |
| KR20150127512A (en) * | 2014-05-07 | 2015-11-17 | 김서희 | fruit fermentation drink ts,yogurt |
-
2016
- 2016-03-18 CN CN201610155851.2A patent/CN107788301A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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