Method for producing Nata de Coco by deep layer and superficial layer static state couple fermentation

A static fermentation, shallow technology, applied in the biological field, can solve the problems of long fermentation cycle, etc., achieve the effect of improving utilization rate, low energy consumption, and reducing production cost

Active Publication Date: 2008-03-26
湖北香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the problems such as long shallow liquid static fermentation period in existing high-fiber coconut fruit fermentation production, the purpose of the present invention is to provide a kind of deep layer and shallow layer static coupling fermentation to produce the method for high-fiber coconut fruit, this method shortens shallow layer Layer liquid static fermentation cycle, improve the fermentation efficiency of the plant per unit area, and reduce the chance of bacterial contamination

Method used

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  • Method for producing Nata de Coco by deep layer and superficial layer static state couple fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Strain: Acetobacter Xylimum 1.1812 (purchased from Institute of Microbiology, Chinese Academy of Sciences)

[0023] (1) Expanded cultivation of seeds

[0024] Medium preparation: 2g sucrose, 0.4g yeast extract, NH 4 Cl 0.4g, MgSO 4 ·7H 2 O 0.02g, CaCl 2 0.02g, NaAC 0.01g, FeSO 4 0.5 mg, 20 mL of coconut water (fresh coconuts from Wenchang, Hainan, obtained by breaking the shell), dilute to 100 mL with tap water, adjust the pH to 5.0, put into a 500 mL triangular bottle, wrap the mouth of the bottle with 8 layers of gauze, and sterilize at 121°C for 20 minutes. After cooling to 28-32°C, add a loop of activated slant strains (inoculated with a conventional inoculation loop), place on a shaking incubator at a constant temperature of 30°C, and shake at 150r / min for 12 hours to obtain a seed solution.

[0025] (2) deep static fermentation

[0026] Medium preparation: 3000g sucrose, 600g yeast extract, NH 4 Cl 600g, MgSO 4 ·7H 2 O 30g, CaCl 2 30g, NaAC 15g, FeSO ...

Embodiment 2

[0031] Strain: Acetobacter Xylimum 1.1812

[0032] (1) Expanded cultivation of seeds

[0033] Medium preparation: 5g sucrose, 0.3g yeast extract, NH 4 Cl 0.8g, MgSO 4 ·7H 2 O 0.04g, CaCl 2 0.04g, NaAC 0.02g, FeSO 41.0 mg, 80 mL of coconut water (fresh coconuts from Wenchang, Hainan, obtained by breaking the shell), dilute to 200 mL with tap water, adjust the pH to 5.5, put into a 1000 mL triangle bottle, wrap the mouth of the bottle with 8 layers of gauze, and sterilize at 121°C for 20 minutes. After cooling to 28-32°C, insert a ring of activated slant strains (inoculated with a conventional inoculation loop), place on a shaking incubator at a constant temperature of 30°C, and shake at 150r / min for 16 hours to obtain a seed solution.

[0034] (2) deep static fermentation

[0035] Medium preparation: 20kg sucrose, 1.2kg yeast extract, NH 4 Cl 3.2kg, MgSO 4 ·7H 2 O 160g, CaCl 2 160g, NaAC 80g, FeSO 4 4g, 320L of coconut water (fresh coconuts from Wenchang, Hainan, ...

Embodiment 3

[0039] Strain: Acetobacter Xylimum 1.1812

[0040] (1) Expanded cultivation of seeds

[0041] Seed cultivation adopts the expanded cultivation process of "incline → triangular flask → seed tank", as follows:

[0042] (a) Medium preparation: NH 4 Cl 0.4g, MgSO 4 ·7H 2 O 0.02g, CaCl 2 0.02g, 100mL coconut water (fresh coconuts from Wenchang, Hainan, obtained by breaking the shell), adjust the pH to 5.5, put it into a 500mL triangular bottle, wrap the mouth of the bottle with 8 layers of gauze, sterilize at 121°C for 20min, cool to 28-32°C Insert a ring of activated slant strains (inoculated with a conventional inoculation loop), place in a shaking incubator at a constant temperature of 30°C and shake at 150 r / min for 12 hours to obtain a seed solution.

[0043] (b) Medium preparation: NH 4 Cl 30g, MgSO 4 ·7H 2 O 1.5g, CaCl 2 1.5g, 7.5L of coconut water (fresh coconuts from Wenchang, Hainan, obtained by breaking the shell), adjust the pH to 5.0, put into a 10L fermente...

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Abstract

The present invention discloses coupled deep and shallow layer static fermentation process of producing high fiber coconut fruit. The process includes inoculating pyracetic bacillus to the fermenting culture medium for deep layer static fermentation; and subpacking fermented liquid with wet bacillus concentration of 2.0-3.0 g/l in sterilized shallow containers for shallow layer static fermentation, so as to obtain high fiber coconut fruit with gel film in the required thickness. The production process has shortened shallow layer fermentation period, high production efficiency and less hetero bacterial contamination, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for producing high-fiber coconut fruit through static coupling fermentation of deep layer and shallow layer. Background technique [0002] Acetic acid bacteria are statically fermented in the culture medium with coconut water as the main raw material, and a cellulose-rich gel membrane is formed on the surface of the liquid, which is called high-fiber coconut, and the English name is "nata de coco". High-fiber coconut is rich in bacterial cellulose, which has high water holding capacity and elasticity, smooth taste and good chewing property. Countries such as China, Japan, the Philippines and Indonesia are very popular. High-fiber coconuts are originally produced in the Philippines, and are now produced in Southeast Asian countries, and there are nearly 100 manufacturers of high-fiber coconuts in Hainan Province of my country. [0003] The production of high-fib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L1/48C12R1/02A23L35/00
Inventor 邓毛程梁世中王瑶吴永辉王建松黄廷冠
Owner 湖北香园食品有限公司
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