Sea grape fermentation liquid manufacturing method

• Main Authors: HSU, CHANG-LU, CHEN, YI-JINN
• Format: Patent
• Language: Chinese; English
• Published: 16.09.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a sea grape fermentation liquid manufacturing method which comprises the following sequence of steps including: washing, cleaning the sea grapes followed by a physical wall breaking step to break the sea grapes in order to obtain the liquid extract of sea grapes; next, inoculating the liquid extract of sea grapes with the probiotics liquid mixture at the ratio of 7~9:1~3 respectively, wherein the probiotics liquid mixture is a mixture of Lactobacillus plantarum bacterial liquid, Kluyveromyces lacti bacterial liquid, and Lactiplantibacillus plantarum bacterial liquid at the ratio of 1~5 : 1~5 : 1~5 respectively; facilitating fermentation for 5 days under a temperature condition of 26 DEG C~35 DEG C to produce the sea grape fermentation broth; last, filtering impurities from the sea grape fermentation broth; canning and sterilizing the sea grape fermentation liquid. A finished product of sea grape fermentation liquid with high vitamin B12 and high total phenolic content (TPC) as