基本信息:
- 专利标题： 一种桑葚发酵制品及其制备方法
- 专利标题（英）：Mulberry fermentation product and preparation method thereof
- 申请号：CN201910008901.8 申请日：2019-01-04
- 公开(公告)号：CN109832614A 公开(公告)日：2019-06-04
- 发明人： 蔡木易 , 谷瑞增 , 鲁军 , 陆路 , 凌空 , 崔欣悦 , 周明 , 潘兴昌 , 董哲 , 马勇 , 徐亚光 , 马永庆 , 陈亮 , 魏颖 , 张海欣 , 刘艳 , 曹珂璐 , 王憬 , 李国明 , 王雨辰 , 王雨晴 , 毕园 , 秦修远
- 申请人： 中国食品发酵工业研究院有限公司
- 申请人地址： 北京市朝阳区酒仙桥中路24号院6号楼
- 专利权人： 中国食品发酵工业研究院有限公司
- 当前专利权人： 中国食品发酵工业研究院有限公司
- 当前专利权人地址： 北京市朝阳区酒仙桥中路24号院6号楼
- 代理机构： 北京同立钧成知识产权代理有限公司
- 代理人： 刘会景; 刘芳
- 主分类号： A23L33/00
- IPC分类号： A23L33/00 ; A23L2/38 ; A23L19/00 ; C12N1/20 ; C12R1/24 ; C12R1/225 ; C12R1/25 ; C12R1/46
The invention provides a mulberry fermentation product and a preparation method thereof. The preparation method comprises the following steps of performing mixed mashing on mulberries and water to obtain mashing liquid, adding a first carbon source to the mashing liquid to obtain mixed liquid, inoculating the mixed liquid with seed liquid, performing fermentation until the content of reducing sugar in the fermentation liquid is lower than 1%, and performing homogenizing and sterilizing on the fermentation liquid so as to obtain the mulberry fermentation product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus, performing extended culture, and mixing the corresponding obtained enlarged-culture liquid, and the culture mediums comprise the following components of a nitrogen source, a second carbon source, inorganic salts, the mulberry pulp and thewater. Through the adoption of the preparation method provided by the invention, functional compositions in the mulberries can be sufficiently reserved.