Method for preparing peanut dietary fibers by using microbial fermentation method

A microbial fermentation method and dietary fiber technology, applied in the field of food processing, can solve the problems of lack of systematic research and poor utilization of resources

Inactive Publication Date: 2013-03-27
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these resources have not been well utilized, especially the lack of systematic research on the extraction of dietary fiber from peanut shells, peanut stems and peanut roots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 0.3ml of liquid PDY first medium with a sterile pipette, drop it into the Aspergillus niger freeze-dried strain tube, shake gently to dissolve the freeze-dried bacteria into a suspended liquid, take about 0.2ml of the bacterial suspension, transfer On the first slant of PDA medium, culture it in an incubator at 27°C for 3 days to obtain activated strains; use an inoculation loop to pick 1 ring of activated strains on the second slope of PDA medium, and incubate at 27°C in the incubator Expand the culture for 3 days to obtain the expanded culture strains; rinse the strains on the second slant of the PDA medium with sterile water to form a bacterial suspension, and then insert the bacterial suspension into the 100ml PDY second medium. Shake well at 27°C at 150r / min and vibrate for 3 days in a triangular flask to obtain the seed culture solution of the fungus; take peanut shells that are free from mildew and moth-eaten, wash them with running water, and dry them in a b...

Embodiment 2

[0030] Take 0.4ml of liquid PDY first medium with a sterile pipette, drop it into the tube of Trichoderma viride freeze-dried strains, shake gently to dissolve the freeze-dried bacteria into a suspended liquid, take about 0.2ml of the bacterial suspension, and transfer to Connect it on the first slope of PDA medium, and cultivate it in an incubator at 29°C for 4 days to obtain activated strains; pick up a ring of activated strains with an inoculation loop and place it on the second slope of PDA medium, and place it in an incubator at 29°C Expand the culture for 4 days to obtain the expanded culture strains; rinse the strains on the second slant of the PDA medium with sterile water to form a bacterial suspension, and then insert the bacterial suspension into the PDY second medium containing 100ml Shake well at 29°C and culture at 150r / min for 4 days to obtain the seed culture solution of the fungus; wash the peanut stalks without mildew and insects with running water, and dry th...

Embodiment 3

[0032] Take 0.3ml of liquid PDY first medium with a sterile pipette, drop it into the tube of Rhizopus oryzae freeze-dried strains, shake gently to dissolve the freeze-dried bacteria into a suspended liquid, take about 0.2ml of bacterial suspension, transfer to Connect it to the first slant of the PDA medium, and culture it in an incubator at 30°C for 4 days to obtain the activated strain; use an inoculation loop to pick 1 ring of the activated strain on the second slope of the PDA medium, and place it in the incubator at 30°C Expand the culture for 4 days to obtain the expanded culture strains; rinse the strains on the second slant of the PDA medium with sterile water to form a bacterial suspension, and then insert the bacterial suspension into the PDY second medium containing 100ml Shake well at 30°C and shake at 150r / min for 4 days to obtain the seed culture solution of the fungus; take the peanut roots without mildew and moth-eaten, wash them with running water, and dry the...

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Abstract

The invention belongs to the field of food processing, and relates to a method for preparing peanut dietary fibers by using a microbial fermentation method. The method comprises the following steps of: adding sterile water, inorganic salt and strain seed culture solution into sterilized peanut powder, performing fermentation culture, shaking culture, vacuum filtration, concentration, anhydrous ethanol precipitation, boiling water dissolution, centrifugation, re-concentration, anhydrous ethanol precipitation, centrifugation, drying and crushing to obtain a water-soluble dietary fiber product, and decolorizing and refining the filter residue to obtain an insoluble dietary fiber product. The prepared peanut dietary fibers have high content, purity and activity; the non-starch polysaccharide of the water-soluble dietary fiber product is 60 to 90 percent, and the purity of the insoluble dietary fiber product is 80 to 95 percent; the peanut dietary fibers can be used as functional food raw materials or functional health-care food, and have the effects of resisting diabetes, obesity, biliary calculus, colon cancer and breast cancer, resisting oxidation, removing free radicals, improving human immunity, reducing blood pressure and improving and enhancing the functions of the oral cavity and the teeth; and the production process for the dietary fibers is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing peanut dietary fiber by a microbial fermentation method. Background technique [0002] Dietary fiber (Dietary fiber, DF) refers to the sum of edible plant ingredients, carbohydrates and similar substances that can resist digestion and absorption in the small intestine of the human body and are partially or completely fermented in the large intestine of the human body, including polysaccharides, oligosaccharides, Lignin and related plant matter. According to its solubility, it can be divided into two categories: water soluble dietary fiber (SDF) and insoluble dietary fiber (Insoluble dietary fiber, IDF). SDF refers to the part of non-starch polysaccharides that cannot be digested by the digestive enzymes secreted by the human digestive tract, but is soluble in warm or hot water, and its aqueous solution can be reprecipitated by four times the amount of absolute...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12P19/04
Inventor于丽娜杨庆利张初署李红霞孙杰毕杰
OwnerSHANDONG PEANUT RES INST