NL2032346B1 - System for preparing low gi fermentation product and use thereof for stabilizing glycemic index - Google Patents

System for preparing low gi fermentation product and use thereof for stabilizing glycemic index Download PDF

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NL2032346B1
NL2032346B1 NL2032346A NL2032346A NL2032346B1 NL 2032346 B1 NL2032346 B1 NL 2032346B1 NL 2032346 A NL2032346 A NL 2032346A NL 2032346 A NL2032346 A NL 2032346A NL 2032346 B1 NL2032346 B1 NL 2032346B1
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fermentation
product
fermentation product
stage
low
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NL2032346A
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NL2032346A (en
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HSU Pang-Kuei
Lin Yu-Cheng
WU Chia-Feng
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Greenyn Biotechnology Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
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  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
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  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
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  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

The present application discloses a system for preparing a low GI fermentation product and 5 use thereof for stabilizing glycemic index, wherein the system for preparing a low GI fermentation product comprises at least a raw material processing unit and a fermentation unit which are used to perform a three-stage fermentation reaction using yeast, acetobacter and lactobacillus on a vegetable-fruit raw material haVing a predetermined sugar content, to obtain the low GI fermentation product. The obtained low GI fermentation product has the activity of stabilizing 10 glycemic index, and thus can be used for preparing a composition for the treatment and/or prevention of a metabolic disease. 14

Description

Specification
SYSTEM FOR PREPARING LOW GI FERMENTATION PRODUCT AND
USE THEREOF FOR STABILIZING GLYCEMIC INDEX
TECHNICAL FIELD
The present application relates to a system for preparing a vegetable-fruit fermentation liquid and use thereof, and specifically to a system for preparing a low GI fermentation product and use thereof for stabilizing glycemic index.
BACKGROUND
Microbial fermentation technology is widely used in the manufacture of various fermented foods, such as cheese, yogurt, soy sauce, beer, and kimchi. With the advancement of biotechnology and medical research, many studies have revealed that products obtained from the metabolism or decomposition of microorganisms have many benefits to organisms. Therefore, microbial fermentation technology has been applied to produce various types of ferments.
Although ferments obtained by microbial fermentation have been indicated to have the functions of promoting digestion and increasing metabolism, in the production process of commercially available ferments, in addition to the sweetness of vegetable-fruit raw material itself, in order to increase the palatability, additional sugar will be added during or after fermentation, making the commercially available ferments containing a sugar content of higher than 50%. As a result, these products cannot be used by patients with metabolic syndrome or diabetes, and normal consumers may have an increased risk of fatty liver, cancer, obesity and the like after long-term use.
SUMMARY
The primary object of the present application is to provide a system for preparing a low GI fermentation product and use thereof for stabilizing glycemic index. The system disclosed in the present application provides a three-stage fermentation method having a special fermentation condition, so that vegetable-fruit raw materials can be decomposed by microorganisms and converted into a low GI fermentation product, which is high in fibers, contains prebiotics and has the activity of stabilizing glycemic index. Therefore, by administering an effective amount of the 1 low GI fermentation product disclosed in the present application to an individual, the effect of treating or preventing metabolism-related diseases, as well as the effect of promoting the growth of intestinal probiotics, promoting defecation, maintaining the balance and health of intestinal bacteria can be achieved.
In order to achieve the above object, the system for preparing a low GI fermentation product disclosed in the present application comprises a raw material processing unit and a fermentation unit, wherein the raw material processing unit is configured to prepare vegetables and fruits into a vegetable-fruit raw material that has a Brix of 15-25 degrees; and the fermentation unit is disposed posterior to the raw material processing unit and is used for receiving the vegetable-fruit raw material and three different fermenting microorganisms and performing a three-stage fermentation procedure with the vegetable-fruit raw material using these microorganisms, to obtain the low GI fermentation product, wherein the low GI fermentation product has a GI value of less than 10 and contains a high amount of fiber and prebiotics.
In one embodiment of the present application, the fermentation unit further comprises a fermentation part and a filtration part, wherein: the fermentation part inoculates the vegetable-fruit raw material with the different fermenting microorganisms sequentially in the three-stage fermentation procedure, wherein Stage 1 uses yeast as fermenting microorganism, Stage 2 uses acetobacter as fermenting microorganism, and Stage 3 uses lactobacillus as fermenting microorganism.
The filtration part removes the solid content of the product from the fermentation part, and the remaining liquid is the low GI fermentation product.
Wherein, the low GI fermentation product has a sugar content of less than 5%.
Wherein, the strain of the yeast is Saccharomyces cerevisiae, the strain of the acetobacter is
Acetobacter aceti, and the strain of the lactobacillus is sporolactobacillus.
Wherein, the inoculation amount of the yeast is 0.01-1% w/v, the inoculation amount of the acetobacter is 1-10% w/v, and the inoculation amount of the lactobacillus is 5-20% w/v.
In one embodiment of the present application, in the three-stage fermentation procedure in the fermentation part, after the previous stage meets a fermentation termination condition, it will enter the next stage, and if there is no next stage, it will enter the next step. Particularly, the fermentation termination condition of Stage 1 is that the fermented product has a residual sugar content of less than 2% and an alcohol content of 4.4-5.5%; the fermentation termination condition of Stage 2 is 2 that the fermented product has an acetic acid concentration of up to 0.05%-0.46%; and the fermentation termination condition of Stage 3 is that the fermented product has a sugar content of less than 2.5%.
In another embodiment of the present application, the raw material processing unit is configured to prepare the vegetable-fruit raw material from a crushed vegetable-fruit product and a sugar material, and the crushed vegetable-fruit product is from citrus, papaya, pineapple, banana, kiwi fruit, lime, grape or a combination of at least any two of the above; wherein when the weight of the vegetables and fruits is greater than or equal to 50% of the weight of the vegetable-fruit raw material, the sugar content of the low GI fermentation product is less than 2.5%.
Wherein, the fermentation product obtained from Stage 2 has a Brix that is at least about 10 degrees lower than that of the fermentation product obtained from Stage 1.
Wherein, the alcohol content of the fermentation product obtained from Stage 1 is at least 3% higher than that of the unfermented product.
Wherein, the alcohol content of the fermentation product obtained from Stage 2 is less than 1%.
Wherein, the alcohol content of the fermentation product obtained from Stage 3 is less than 1%.
In another embodiment of the present application, provided is a composition for stabilizing glycemic index and/or maintaining gut health, which comprises an effective amount of the low GI fermentation product disclosed in the present application. By administering the effective amount of the low GI fermentation product disclosed in the present application to an individual, it can avoid large fluctuation of the individual's blood sugar after eating, maintain the balance of intestinal bacteria and increase the number of probiotics, so as to achieve the effect of treating or preventing metabolic diseases or gastrointestinal diseases, such as hyperglycemia, hyperlipidemia, obesity, cardiovascular disease, etc.
Wherein, the composition further comprises an ingredient that is safe for human use and can be formulated into a nutritional supplement, a drink, a food, a complementary therapeutic product, a dietary supplement, etc.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a schematic diagram of a system for preparing a low GI fermentation product 3 disclosed in an embodiment of the present application.
Figure 2 shows the results of analyzing changes in blood sugar after using the low GI fermentation product disclosed in the present application, a commercially available ferment, and 50 g of pure glucose.
DETAILED DESCRIPTION
The present application discloses a system for preparing a low GI fermentation product and use thereof for stabilizing glycemic index, wherein the system for preparing a low GI fermentation product comprises a raw material processing unit and a fermentation unit, and the raw material processing unit provides a vegetable-fruit raw material having a predetermined sugar content and then the fermentation unit performs a three-stage fermentation reaction using yeast, acetobacter and lactobacillus respectively on the vegetable-fruit raw material, to obtain the low GI fermentation product.
Further, since the low GI fermentation product has a GI value of less than about 10 and a sugar content of less than 5%, and has various biological activities, such as stabilizing the glycemic index, promoting the growth of intestinal probiotics, promoting defecation, maintaining the balance of intestinal bacteria, etc., when the low GI fermentation product is administered to an individual, it will not cause the individual’s blood sugar to fluctuate greatly, nor will it cause the individual's blood sugar to rise sharply even if it is eaten on an empty stomach. Long-term administration can achieve no additional burden on the body, but maintain a healthy state of the individual’s intestines, and control blood sugar, blood lipids, and body weight, thereby achieving the effect of preventing cardiovascular diseases, metabolic diseases, cancer and other diseases, which is attributed to the active substances, high-fiber, prebiotic value and other features of the vegetable-fruit ferment. In other words, since the low GI fermentation product disclosed in the present application has the characteristics of low sugar content and low GI value, it can be used as an active substance in a composition. Specifically, the composition is a complementary therapeutic product, a nutritional supplement, a food, or a drink, which can be used to treat or prevent intestinal diseases or diseases related to metabolic syndrome, such as diabetes, hyperglycemia, hyperglycemia, cardiovascular disease, obesity, etc.
The term “GI value”, as used herein, refers to a value calculated by the following equation.
Studies have pointed out that when the GI value is greater than or equal to 70, the food to be tested 4 is considered to be a high GI food; when the GI value is between 59 and 69, the food to be tested 1s considered to be a medium GI food; when the GI value is less than or equal to 55, the food to be tested is considered to be a low GI food. Foods with higher GI values represent greater fluctuations in blood sugar. Conversely, foods with lower GI values represent foods that do not cause significant changes in blood sugar due to eating.
GI value = area under the 2-hour blood glucose curve (AUC) of the test food / area under the 2-hour blood glucose curve (AUC) of the reference food X 100, wherein the reference food is a glucose solution or white bread containing the same amount of sugar substance as the food to be tested.
Hereinafter, in order to illustrate the technical features and effects of the present application, preferred embodiments of the present application will be given and described with the drawings as follows.
Referring to figure 1, the system 10 for preparing a low GI fermentation product disclosed in one embodiment of the present application mainly comprises a raw material processing unit 20 and a fermentation unit 30, wherein: the raw material processing unit 20 is configured to prepare a vegetable-fruit raw material from a crushed vegetable-fruit product and a sugar material, wherein the vegetable-fruit raw material has a Brix of 15-25 degrees; the crushed vegetable-fruit product is from citrus, papaya, pineapple, banana, kiwi fruit, lime, grape or a combination of at least any two of the above; and the sugar material is a honey or a sugar.
Further, the raw material processing unit 20 is configured to determine the content of monosaccharides and disaccharides in the crushed vegetable-fruit product such as vegetable-fruit puree by HPLC or other analytical methods, calculate the addition amount of the sugar material by the following equation, and the mixing the crushed vegetable-fruit product with the sugar material to obtain the vegetable-fruit raw material.
The addition amount of sugar = [total weight of crushed vegetable-fruit product * (0.14 - mono- and di-saccharide content in crushed vegetable-fruit product (%))] + 0.86
The fermentation unit 30 is disposed posterior to the raw material processing unit 20 and comprises a fermentation part 31 and a filtration part 32; wherein:
The fermentation unit 31 may include fermentation equipment known in the art, such as a continuous fermentation tank, a many-to-one fermentation equipment, a stirring fermentation tank, 5 etc., for receiving the vegetable-fruit raw material and three different fermenting microorganisms and performing a three-stage fermentation procedure; the filtration part 32 is disposed posterior to the fermentation part 31 and receives and filters the fermentation product from the fermentation part 31, to obtain the low GI fermentation product.
Further, the three-stage fermentation procedure in the fermentation part 31 comprises:
Stage 1: yeast fermentation inoculating activated veast on the vegetable-fruit raw material to carry out anaerobic fermentation at 25-30 °C, wherein the strain of the yeast is Saccharomyces cerevisiae, and the inoculation amount is 0.01-1% w/v (the amount of effective yeast in each milliliter of the vegetable-fruit raw material reaches 10° CFU), and when fermented first fermentation product has a residual sugar content of less than 2% and an alcohol content of 4.4-5.5%, the procedure proceeds to Stage 2.
Stage 2: acetobacter fermentation inoculating acetobacter on the first fermentation product to carry out aerobic fermentation at 35-40 °C, wherein the strain of the acetobacter is Acetobacter aceti, and the inoculation amount is 1-10% w/v, and when fermented second fermentation product has an acetic acid concentration of up to 0.05%-0.46%, the procedure proceeds to Stage 3.
Stage 3: lactobacillus fermentation inoculating sporolactobacillus on the second fermentation product to carry out aeration culture for about 24 hours, wherein the inoculation amount of the sporolactobacillus is 5-20% w/v, and when fermented third fermentation product has a sugar content of less than 2.5%, Stage 3 is terminated.
In one embodiment of the present application, based on different types or compositions of vegetables and fruits contained in the vegetable-fruit raw material, the pH value, total mono- and
Di-saccharide content, and alcohol content of each fermented product obtained in the three-stage fermentation procedure and the low GI fermented product will be different.
For example, the three-stage fermentation procedure was performed with vegetable-fruit raw materials prepared from citrus, papaya, pineapple, banana, green plum, noni, bergamot peel, grapefruit, kiwi, lime, and grape respectively. The pH value, total mono- and Di-saccharide content, and alcohol content of the fermented product disclosed in each stage are determined by HPLC or other analytical methods at the end of each stage, and the results are shown in table 1 to table 3. The 6 sugar content, acid content and alcohol content of low GI fermentation products obtained from different vegetable-fruit raw materials were analyzed, and are shown in table 4 to table 6, wherein
ND represents not detected.
Table 1: pH value, total mono- and Di-saccharide content, and alcohol content of the first fermentation products as determined by HPLC pH Total Mono- and | Alcohol Content
Di-saccharide
Content
Banana 4.36+0.41 0.33%+0.12% 4.92+0.04% 5.1320.05% 2.99+0.20 0.56%0.12% 4.76+0.03% 3.70+0.33 0.66%0 04% 4.68+0.04%
Table 2: pH value, total mono- and Di-saccharide content, alcohol content, and acetic acid content of the second fermentation products as determined by HPLC
Di-saccharide Content
Content
Citrus
Green plum 2.99+0.06 2.25%+0.10%
Grapefruit 0.25%:£0.04% 2.36%£0.08%
Kiwi 3.3620.20
Lime
Grape 3.3340.26 0.47%+0.17%
Table 3: pH value, total mono- and Di-saccharide content, alcohol content, acetic acid content, and lactic acid content of the third fermentation products as determined by HPLC
Material Di-saccharide Content
Content 0.13%+0.03% 818 ppm 889 ppm eel 7
Table 4: sugar composition and total sugar content of low GI fermentation products obtained from different raw materials as determined by HPLC
Pineapple 1.42 3.92
Apple ND Nb ed 0.078 ND 4.56 (Kiwi Joos ooo Joos IND [006
Table 5: acid composition and total acid content of low GI fermentation products obtained from different raw materials as determined by HPLC
Acetic acid Tartaric acid | Malic acid a/100ml) g/100ml) a/100ml) (g/100ml) (g/100ml) 1.44 0.14 ND ND
Fruit 0.70 0.05 0.62 0.68
ND 3.1
Table 6: alcohol content of low GI fermentation products obtained from different raw materials as determined by HPLC . Alcohol Alcohol
Papaya 0.67 2.30 6377260 3.18 12085396 8
As shown in table 4 to table 6, the low GI fermentation product prepared by the system for preparing a low GI fermentation product disclosed in the present application has a sugar content that is 1/3 of the sugar content of the vegetable-fruit raw material. Moreover, according to the different vegetables and fruits contained in the vegetable-fruit raw material used, the obtained low
GI fermentation product may have different components and proportions and different flavors.
In another embodiment of the present application, a three-stage fermentation was performed with the vegetable-fruit raw material prepared from two different vegetables or fruits. The sugar content value, acid content, and alcohol content of the low GI fermentation product were determined by HPLC. The results are shown in table 7 to table 9, wherein ND represents not detected.
As shown in table 7 to table 9, using a plurality of fruits or vegetables as the vegetable-fruit raw material, the low GI fermentation product with low sugar content can still be produced through the system for preparing a low GI fermentation product disclosed in the present application. In addition, the flavor of the low GI fermentation product will vary depending on the vegetable-fruit raw material.
Table 7: sugar composition and total sugar content of low GI fermentation products obtained from different raw materials as determined by HPLC ] . Glucose Fructose Sucrose Maltose
Citrus+Papava 5862450 1658201 ND 4531688 2297708 1851425 134846 1989364.00
Table 8: acid composition and total acid content of low GI fermentation products obtained from different raw materials as determined by HPLC
Raw Material Lactic acid Acetic acid Citric acid | Tartaric acid | Malic acid Total
Ww a/100ml) o/100ml) | (2/100ml 2/100ml 2/100ml) 0.49 ND
Table 9: alcohol content of low GI fermentation products obtained from different raw materials as determined by HPLC . Alcohol Alcohol 9982450 4.98 6686036 701355 0.34
Moreover, in order to prove that the low GI fermentation product disclosed in the present 9 application indeed has the characteristics of low sugar content and low GI, the low GI fermentation product disclosed in the present application and commercially available ferment were subjected to sugar content analysis, as shown in Table 10; and the low GI fermentation product (containing 50g carbohydrates) obtained by the system disclosed in the present application, commercially available ferments (containing 50g carbohydrates), and 50g pure glucose were fed on an empty stomach, and the changes in blood sugar of the individual after feeding were observed, as shown in figure 2. The low GI fermentation product disclosed in the present application was prepared from the vegetable-fruit raw material containing citrus, papaya, pineapple, banana, kiwi fruit, lime, grape or a combination of at least any two of the above.
Table 10: comparison of sugar content
IEE lll lll the present application
Mono- /| <2.3 60.57 64.48 35.28 59.03 49.0 67.18
Di-saccharide
Bw,” TTT
As shown in table 10 and figure 2, the low GI fermentation product disclosed in the present application does have a sugar content lower than that of commercially available ferments. Moreover, after used by an individual on an empty stomach, the low GI fermentation product disclosed in the present application does not cause large fluctuations in the individual’s blood sugar due to its activity of stabilizing the glycemic index, which means that the low GI fermentation product disclosed in the present application does have a low GI value. In other words, the system for preparing a low GI fermentation product disclosed in the present application can prepare a fermentation product with stable glycemic index and low sugar content. 10

Claims (10)

CONCLUSIES WAT WORDT BEWEERD IS:CONCLUSIONS WHAT IS ALLEGED IS: 1. Systeem voor het bereiden van een lage GI-fermentatieproduct, waaronder: een grondstof behandelingsunit om een plantaardige fruitgrondstof te voorzien van een Brix van 15 tot 25 graden; en een fermentatie-eenheid die stroomafwaarts van de verwerkingseenheid voor grondstoffen is opgesteld om de grondstof van groente en fruit te ontvangen en om in drie-etappe een fermentatieproces uit te voeren, om het lage GI-fermentatieproduct te produceren, waarin het lage GI-fermentatieproduct een GI-waarde van minder dan 10.1. System for preparing a low GI fermentation product, including: a raw material treatment unit to provide a vegetable fruit raw material with a Brix of 15 to 25 degrees; and a fermentation unit arranged downstream of the raw material processing unit to receive the raw material of fruits and vegetables and carry out a three-stage fermentation process, to produce the low GI fermentation product, in which the low GI fermentation product a GI value of less than 10. 2. Het systeem volgens conclusie 1, gekenmerkt doordat de fermentatie-eenheid een fermentatiedeel en een filtratiedeel bevat; waarin het fermentatiedeel het ruwe plantaardige fruitmateriaal met gist, acetobacterién en sporolactobacillen naar het etappe inoculeert om een product van ruwe fermentatie te verkrijgen; en het filtergedeelte wordt verwijderd na het fermentatiedeel en ontvangt en filtert het ruwe fermentatieproduct om de vaste stoffen te verwijderen, om het Gl-fermentatieproduct met een lage te krijgen.The system according to claim 1, characterized in that the fermentation unit includes a fermentation part and a filtration part; wherein the fermentation part inoculates the raw vegetable fruit material with yeast, acetobacteria and sporolactobacilli to the stage to obtain a product of raw fermentation; and the filter part is removed after the fermentation part and receives and filters the crude fermentation product to remove the solids, so as to get the low G1 fermentation product. 3. Het systeem volgens conclusie 2, waarin het drieetappes fermentatieproces in het fermentatiegedeelte omvat: etappe 1: inoculeer gist in het ruwe plantaardige fruitmateriaal om anaërobe fermentatie uit te voeren, waarbij de stam van de gist is Saccharomyces cerevisiae en de hoeveelheid inoculatie is 0,01 tot 1% w/v, en wanneer het gefermenteerde product van de eerste fermentatie heeft een restsuikergehalte van minder dan 2% en een alcoholgehalte van 4,4 tot 5,5%, de procedure neemt de etappe 2; etappe 2: inoculeer de acetobacter in het eerste fermentatieproduct om een aërobe fermentatie uit te voeren bij 35-40 °C, waarbij de acetobacter-stam Acetobacter aceti is en de hoeveelheid inoculatie is van 1 tot 10% w/v, en bij fermentatie van het product van de tweede gisting heeft een concentratie azijnzuur tot 0,05% tot 0,46%, 11 de procedure neemt de etappe 3; en etappe 3: Inoculeer sporolactobacillen in het tweede fermentatieproduct om de ventilatiecultuur uit te voeren, waarin de hoeveelheid inoculatie van sporolactobacillus is 5 tot 20% w/v, en wanneer het gefermenteerde product van de derde fermentatie een suikergehalte heeft van minder dan 2,5%, de etappe 3 is afgelopen.The system according to claim 2, wherein the three-stage fermentation process in the fermentation section comprises: stage 1: inoculate yeast into the raw vegetable fruit material to perform anaerobic fermentation, wherein the strain of the yeast is Saccharomyces cerevisiae and the amount of inoculation is 0, 01 to 1% w/v, and when the fermented product of the first fermentation has a residual sugar content of less than 2% and an alcohol content of 4.4 to 5.5%, the procedure takes stage 2; stage 2: inoculate the acetobacter into the first fermentation product to carry out an aerobic fermentation at 35-40 °C, where the acetobacter strain is Acetobacter aceti and the amount of inoculation is from 1 to 10% w/v, and in fermentation of the product of the second fermentation has an acetic acid concentration of up to 0.05% to 0.46%, 11 the procedure takes the stage 3; and stage 3: Inoculate sporolactobacillus in the second fermentation product to perform the vent culture, in which the inoculation amount of sporolactobacillus is 5 to 20% w/v, and when the fermented product of the third fermentation has a sugar content of less than 2.5 %, the stage 3 has ended. 4. Het systeem volgens conclusie 1, waarin de grondstof verwerkingseenheid is geconfigureerd om de plantaardige en fruitgrondstof van een gemalen plantaardig product en suiker, en groente- en fruitproduct gemalen zijn citrus, papaja, ananas, banaan, kiwi, limoen, druiven of een combinatie van ten minste twee van de bovenstaande.The system of claim 1, wherein the raw material processing unit is configured to process the vegetable and fruit raw material of a ground vegetable product and sugar, and vegetable and fruit product ground are citrus, papaya, pineapple, banana, kiwi, lime, grapes or a combination of at least two of the above. 5. Het systeem volgens conclusie 3, waarbij het tweede fermentatieproduct een Brix-graad heeft die minstens 10 graden lager is dan die van het eerste fermentatieproduct.The system of claim 3, wherein the second fermentation product has a Brix degree that is at least 10 degrees lower than that of the first fermentation product. 6. Het systeem volgens conclusie 3, waarbij het alcoholgehalte van het eerste fermentatieproduct ten minste 3% hoger is dan dat van het ongefermenteerde product.The system of claim 3, wherein the alcohol content of the first fermentation product is at least 3% higher than that of the unfermented product. 7. Het systeem volgens conclusie 3, waarbij het alcoholgehalte van het tweede fermentatieproduct lager is dan 1%.The system of claim 3, wherein the alcohol content of the second fermentation product is less than 1%. 8. Het systeem volgens conclusie 3, waarbij het alcoholgehalte van het derde fermentatieproduct lager is dan 1%.The system of claim 3, wherein the alcohol content of the third fermentation product is less than 1%. 9. Het systeem volgens conclusie 3, waarbij de azijnzuurconcentratie van het product van de derde gisting groter is dan 2%.The system of claim 3, wherein the acetic acid concentration of the third fermentation product is greater than 2%. 10. Gebruik van een GI-fermentatieproduct met een lage gi om een samenstelling te bereiden die bedoeld is om de glycemische index te stabiliseren en/of de 12 darmgezondheid te behouden, waarin het fermentatieproduct is bereid uit het systeem volgens een van de conclusies 1 tot 9. 13Use of a low GI fermentation product to prepare a composition intended to stabilize the glycemic index and/or maintain intestinal health, wherein the fermentation product is prepared from the system of any one of claims 1 to 9.13
NL2032346A 2022-06-30 2022-06-30 System for preparing low gi fermentation product and use thereof for stabilizing glycemic index NL2032346B1 (en)

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