Preparation method of selenium-enriched fermentation osmunda japonica thunb
A selenium-enriched technology, applied in food preparation, bacteria used in food preparation, food science and other directions, can solve problems such as environmental pollution, unstable selenium content in products, waste of resources, etc. Controllable poison content and the effect of removing bitterness and astringency
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Embodiment 1
[0022] Preparation of compound lactic acid bacteria inoculum:
[0023] MRS medium: peptone 10g, yeast extract 5g, glucose 20g, beef extract 10g, yeast extract 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80mL, distilled water 1000mL, MgSO 4 .7H 2 O0.58g, MnSO 4 ·H 2 O0.25g, pH value 6.2~6.4, solid medium plus agar 15g, sterilized at 121°C for 30min.
[0024] Use an inoculation loop to inoculate 1 loop of each of the three lactic acid bacteria that have been activated for 24 hours into 100 mL of MRS medium from the slant medium for mixed culture, and culture at 30°C for 24 hours until the logarithmic growth phase, as the seed solution, used in the following examples.
[0025] The lactic acid bacteria are: Leuconostoc enterica strain CGMCC1.10327, Lactobacillus plantarum subspecies CGMCC1.2437, and Lactobacillus brevis CGMCC1.579.
Embodiment 2
[0027] (1) Treatment of fresh vetch: fresh vetch that has just been picked is washed with clean water to clean the dirt and fluff, cut off the old stems, drained to ignorant water, and weighed 150kg;
[0028] (2) Selenium-enriched fermentation: put the processed Osmanthus sativa into 6 fermentation tanks on average, and pour 50L of brine with a concentration of 6% and 2.5g of food-grade sodium selenite into each fermentation tank (from Huanghua City Purchased by Jinhua Additive Co., Ltd., content (in Na 2 SO 3 Total) ≥ 98%) and 3L compound lactic acid bacteria inoculum, sealed with water and fermented for 20 days;
[0029] (3) Desalination: Remove all the fermented vetch that has been fermented with selenium and drain it until there is no obvious water drop, then put it in a recovery tank for rinsing, and desalinate it with running water until the salinity of the vetch is measured to be 0.
[0030] In Example 2, the organic selenium content of selenium-enriched fermented vet...
Embodiment 3
[0032] (1) Processing of fresh Osmanthus fruticosa: Same as in Example 2, weighing the same.
[0033] (2) Selenium-enriched fermentation: Put the processed Osmanthus vetch into 6 fermentation tanks on average, and pour 50L of brine with a concentration of 5.5% (w / w) and 2.5g of food-grade selenous acid into each fermentation tank Sodium (purchased from Huanghua Jinhua Additive Co., Ltd., content (in Na 2 SO 3 Total) ≥ 98%) and 2.75L of lactic acid bacteria, sealed with water and fermented for 15 days;
[0034] (3) Desalination: Remove all the fermented vetch that has been fermented with selenium and drain it until there is no obvious water drop, then put it in a recovery tank for rinsing, and desalinate it with running water until the salinity of the vetch is measured to be 0.
[0035] In Example 3, the organic selenium content of selenium-enriched fermented vetch was 24mg / kg, and the vetch retained its original green color, crispness and nutritional value (the total protein...
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