Preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp

A fermented beverage, Aspergillus oryzae technology, applied in the field of preparation of Aspergillus oryzae fermented beverages, can solve the problems of enzyme destruction and inability to provide to the human body, and achieve the effects of simple process, blood sugar control and good growth

Active Publication Date: 2014-04-23
宜兴食品与生物技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymes can also be supplemented by food, the best sources of which are natural vegetables, fruits and herbs, etc. However, after the food is steamed, most of the enzymes will be destroyed and cannot be provided to the human body

Method used

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  • Preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp
  • Preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp
  • Preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of aspergillus oryzae fermented beverage based on wheat bran soybean meal and preparation method thereof, comprises the following steps:

[0028] (1) Koji making: Weigh wheat bran and soybean meal at a ratio of 1:1, moisten the water until the moisture content is 40%, cook at room temperature for 1 hour, cool to room temperature, then add 0.3% of Aspergillus oryzae seed koji, mix evenly in Cultivate in a 30°C incubator for 30 hours;

[0029] (2) Hydrolysis: add water after the above mature culture is ground, koji: water = 1:10, stir in a water bath at 55°C for 9 hours, and hydrolyze the nutrients in the matrix;

[0030] (3) Filtration: the hydrolyzate is filtered to extract the clear liquid;

[0031] (4) Seasoning: add sucrose, honey, etc. to the extract to adjust the flavor;

[0032] (5) Sterilization of the extract: the above extract is filtered through a 0.22 μm microporous membrane to remove various microorganisms;

[0033] (6) Packaging: filling the produ...

Embodiment 2

[0042] A kind of aspergillus oryzae fermented beverage based on wheat bran soybean meal and preparation method thereof, comprises the following steps:

[0043] (1) Koji making: Weigh wheat bran and soybean meal at a ratio of 1:3, moisten water until the water content is 45%, cook at room temperature for 1 hour, cool to room temperature, then add koji of Aspergillus oryzae at 0.3%, mix evenly in Cultivate in a 32°C incubator for 24 hours;

[0044] (2) Hydrolysis: Add water after the above mature culture is ground, koji: water = 1:15, stir in a water bath at 60°C for 8 hours, and hydrolyze the nutrients in the matrix;

[0045] (3) Filtration: The hydrolyzate was centrifuged at 4000r / min for 5min and then filtered to extract the supernatant;

[0046] (4) Seasoning: add sucrose to the extract to adjust the flavor;

[0047] (5) Sterilization of the extract: the above extract is filtered through a 0.22 μm microporous membrane to remove various microorganisms;

[0048] (6) Packagi...

Embodiment 3

[0057] A kind of aspergillus oryzae fermented beverage based on wheat bran soybean meal and preparation method thereof, comprises the following steps:

[0058] (1) Weigh wheat bran and soybean meal at a ratio of 1:2, moisten the water until the moisture content is 35%, cook at room temperature for 1 hour, cool to room temperature, then add 0.3% Aspergillus oryzae seed koji, mix well and cultivate at 30°C Cultivate in the box for 28 hours;

[0059] (2) Hydrolysis: add water after the above mature culture is ground, koji: water = 1:5, stir in a water bath at 50°C for 10 hours, and hydrolyze the nutrients in the matrix;

[0060] (3) Filtration: The hydrolyzate was centrifuged at 4000r / min for 5min and then filtered to extract the supernatant;

[0061] (4) Seasoning: add honey to the extract to adjust the flavor;

[0062] (5) Sterilization of the extract: the above extract is filtered through a 0.22 μm microporous membrane to remove various microorganisms;

[0063] (6) Packagin...

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Abstract

The invention discloses a preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp and belongs to the technical field of fermented beverage. The preparation method comprises the following steps of mixing and cooking the wheat-bran bean pulp, cooling, then inoculating aspergillus oryzae, culturing to obtain mature culture, then hydrolyzing the mature culture, separating hydrolysate to obtain extracting solution and utilizing the extracting solution to prepare the fermented beverage. The beverage prepared by utilizing the method has the characteristics of being natural, safe, delicious and health, contains rich active ferments such as protease and amylase and phenolic substances and such as oligopeptides with functions of resisting oxidation and inhibiting alpha-glucosidase, wherein the content of total phenols in a product can reach 205mg/100ml, the inhibition ratio of alpha-glucosidase can reach 92.41% so as to be very beneficial to controlling the blood sugar of a patient with diabetes.

Description

technical field [0001] The invention relates to a preparation method of an Aspergillus oryzae fermented beverage based on wheat bran and soybean meal, and belongs to the technical field of fermented beverages. technical background [0002] Aspergillus oryzae is the main microorganism in the production process of fermented condiments. It has a rich enzyme system, rich in protease, amylase, pectinase, hemicellulase, cellulase and glutaminase. The culture of Aspergillus oryzae is mainly made of beans, cereals and their by-products, and is cultivated by Aspergillus oryzae. It is rich in protein, polysaccharides (especially polypentose), vitamins and minerals. In addition, koji materials are rich in alkaline protease, neutral protease I and II, and acid protease. In addition, there are a large number of peptidases, various carbohydrate decomposing enzymes, oxidases, lipases, etc. [0003] Wheat is the main raw material of human diet, and its nutritional properties are mainly co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L11/50A23L11/65A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2300/34
Inventor 王淼张若花周卫林
Owner 宜兴食品与生物技术研究院有限公司
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