Solid-state fermentation preparation method of lotus root dietary fiber and products thereof

A solid-state fermentation and dietary fiber technology, applied in the fields of health food production and food biology, can solve the problems of environmental pollution, loss of effective components of soluble dietary fiber, etc., and achieve the effect of strong operability, low price, and improvement of physiological functions.

Inactive Publication Date: 2011-10-12
XUZHOU KUNYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a solid-state fermentation preparation method of lotus root dietary fiber, to solve the pollution problem caused by the waste water produced when the acid (alkali) method or enzymatic method produces dietary fiber, and soluble dietary fiber etc. ingredient loss

Method used

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  • Solid-state fermentation preparation method of lotus root dietary fiber and products thereof
  • Solid-state fermentation preparation method of lotus root dietary fiber and products thereof
  • Solid-state fermentation preparation method of lotus root dietary fiber and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Use lotus root powder or lotus root juice beverages and other products produced during the processing of lotus root dregs as the main raw material, dried, crushed by a grinder, and then passed through a 60-mesh sieve. Add distilled water at a material-to-liquid ratio of 1:1.5. Sterilize at 121°C for 20 minutes. After cooling, stir in 1.5% Angel rice koji, and saccharify at 28-30°C for 36 hours to serve as a solid culture medium. Take the Korean Ganodermalucidum (Ganodermalucidum HG) preserved strain and inoculate it in a petri dish containing an activation medium as a potato potato medium. After incubating at 28~30℃ for 5-6 days, use a sterile punch to take the diameter on the petri dish 4 slices of 1cm hyphae, inoculated into a 250ml Erlenmeyer flask containing 50ml mother seed culture medium, cultured at 28~30℃ and 120rpm for 5-6 days to obtain female seed; mother seed medium is potato potato Liquid culture medium (reference: Zhang Song. Edible Mycology, East China Uni...

Embodiment 2

[0051] According to the raw material processing and sterilization method in Example 1, after cooling down, stir in 2% Angel rice koji, and saccharify at 28-30°C for 36 hours to serve as a solid culture substrate.

[0052] The mother seed culture method and the composition of the fermentation medium were the same as in Example 1. The seed solution was inoculated at 20% of the weight of the raw material, and cultured at 28-30°C for 7 days.

[0053] The lotus root dietary fiber is prepared by the well-known activation processes such as heating and drying, extrusion and puffing, and ultrafine pulverization. The output of insoluble dietary fiber in the product is 50.2g / 100g, and the output of soluble dietary fiber is 12.0g / 100g.

Embodiment 3

[0055] According to the raw material processing and sterilization method in Example 1, after cooling, stir in 1.8% Angel rice koji, and saccharify at 28-30°C for 36 hours to serve as a solid culture substrate.

[0056] The mother seed culture method and the composition of the fermentation medium were the same as in Example 1. The seed solution was inoculated at 18% of the weight of the raw material and cultured at 28-30°C for 7 days.

[0057] The lotus root dietary fiber is prepared by the well-known activation processes such as heating and drying, extrusion and puffing, and ultrafine pulverization. The output of insoluble dietary fiber in the product is 50.5g / 100g, and the output of soluble dietary fiber is 11.4g / 100g.

[0058] Table 1 Plackett-Burman experimental design and measurement data

[0059]

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PUM

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Abstract

The invention discloses a solid-state fermentation preparation method of lotus root dietary fiber and products thereof, belonging to the fields of food biotechnology and health-care food manufacturing technique. The invention is characterized in that lotus root residue is taken as raw material, which is processed by saccharification by using angel distiller yeast, added with wheat bran to be taken as loosening agent, supplemented with growth factors such as magnesium sulfate, VB1, ferrous sulfate and the like, and inoculated Ganoderma lucidum HG for solid-state fermentation. In the process of fermentation, part of insoluble dietary fiber in the lotus root residue is converted into soluble dietary fiber by lucid ganoderma, so that the quality of the lotus root dietary fiber can be improved. After solid-state fermentation, the lotus root residue is processed by the working procedures such as heating, drying, extruding, swelling, micronization and the like, and is finally made into lotus root dietary fiber. The method has simple technique, better maneuverability and good quality of the obtained lotus root dietary fiber with the soluble dietary fiber content of 10-12g / 100g and the insoluble dietary fiber content of 50-60g / 100g.

Description

1. Technical Field [0001] The invention relates to a solid-state fermentation preparation method of lotus root dietary fiber and its products. It uses lotus root dregs as the main raw material of a culture medium, inoculates Ganoderma lucidum, carries out solid-state fermentation, and undergoes activation treatment after fermentation to obtain a preparation method of lotus root dietary fiber. It belongs to the field of food biotechnology and also belongs to the field of health food production technology. 2. Background technology [0002] Lotus root (Nelumbo nucifera gaertn), also known as hibiscus, lotus, lotus root, etc., is a perennial aquatic herb with fat and tender rhizomes for food. It is an important aquatic vegetable in my country. The lotus root is nutrient-rich. The water content of the middle-mature lotus root is about 50%, the dry starch content is 45.0-47.5g / 100g, the reducing sugar content is 0.5-1.0g / 100g, the soluble protein content is 400-450μg / g, and the free am...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/308A23L33/21
Inventor 顾振新韩永斌刘蒙瑜解春艳金信江
Owner XUZHOU KUNYUAN FOOD
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