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Preparation method of probiotic-containing compound plant enzyme

A plant enzyme and probiotic technology, which is applied in the field of compound plant enzyme preparation, can solve the problems of large differences in fermentation metabolites, low active ingredient content, single enzyme component, etc., to achieve good stability, fully coordinated fermentation, and complete extraction Effect

Inactive Publication Date: 2014-06-25
田雷
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Problems solved by technology

Therefore, a single enzyme has a single component and can only catalyze a certain biological macromolecule, which is not suitable for a variety of biological macromolecular substrates in the biological world. Therefore, people have carried out in-depth research on compound enzymes, and their development is becoming more and more important. focus on
[0004] However, most of the existing common compound enzymes are feed compound enzymes and beer compound enzymes, which are mixed by a single enzyme or extracted through natural continuous fermentation of fruits and vegetables. Low, the main components are limited to a limited number of enzymes, and are greatly affected by the environment and have poor stability. The main reason is that the growth conditions of different strains and the fermentation metabolites are very different

Method used

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  • Preparation method of probiotic-containing compound plant enzyme

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Embodiment 1

[0035] Step 1: primary fermentation: take black rice, rice, millet, mung bean and black soybean 5 equal parts (mass) as the fermentation substrate of primary fermentation, after carrying out ozone disinfection treatment, mix evenly under clean conditions, according to the inoculum size 5wt The ratio of % is added to Dekker's yeast fermentation liquid as a fermentation inoculum, and the fermentation is carried out for 20-40 days, the fermentation temperature is controlled at 40°C-45°C, and the primary fermentation is carried out to obtain the primary fermentation product.

[0036] Step 2: Secondary fermentation: Take 5 equal parts (mass) of fungus, white fungus, onion, broccoli and celery and mix them evenly after ozone disinfection, and use them as secondary fermented vegetables and available fungal fermentation substrates. The primary fermented product obtained after fermentation is mixed according to the mass ratio of 1:1 as the secondary fermentation substrate, and the Pichi...

Embodiment 2

[0042] Step 1: primary fermentation: get black rice, rice and mung bean 3 equal parts (mass) as the fermentation substrate of primary fermentation, after carrying out ozone disinfection treatment, mix evenly under clean conditions, add in the proportion of 7wt% by inoculum Dekker's yeast fermentation liquid was used as the fermentation inoculum, and the fermentation was carried out for 20 days, the fermentation temperature was controlled at 40° C., and the primary fermentation was carried out to obtain the primary fermentation product.

[0043] Step 2: Secondary fermentation: Take 2 equal parts (quality) of fungus and white fungus and mix them uniformly after ozone disinfection, as the available fungal fermentation substrate for secondary fermentation, and the primary fermentation product obtained after primary fermentation in step 1 according to The mass ratio of 2:3 is mixed as the secondary fermentation substrate, and the Pichia fermented liquid is added as the fermentation in...

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Abstract

The invention discloses a preparation method of a probiotic-containing compound plant enzyme. The probiotic-containing compound plant enzyme is prepared by selecting various vegetables and medicinal and edible plants as fermentation substrates and adopting various probiotics / yeasts as fermentation inoculums through multi-period discontinuous fed-batch fermentation and multi-stage deep fermentation. The probiotic-containing compound plant enzyme prepared through the preparation method has the advantages of various types of contained enzymes, high activity, good stability and small influence from environment. By adopting the method, different substrates can be fermented by using different bacteria in different time periods, so that different active ingredients contained in various fermentation substrates can be more completely extracted and the fermentation of the whole system can be more sufficient and harmonious.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a preparation method of a compound plant enzyme containing probiotics. Background technique [0002] After more than 50 years of development, China's enzyme preparation industry has entered the ranks of the world's largest enzyme preparation countries. At present, there are about 30 kinds of enzyme preparations that have achieved large-scale production, but most of them are single enzyme preparations, mainly glucoamylase, amylase, phytase, cellulase, protease, pectinase, etc., of which glucoamylase, starch The output of enzymes and phytases exceeds 10,000 tons, and the main application fields are concentrated in the starch sugar industry, beer industry, dairy industry, baking industry, fuel alcohol industry, wine and beverage industry, detergent industry, paper industry, etc., in food applications It is still in the stage of use as a food additive. Its effective...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/135A23V2002/00A23V2200/30
Inventor 田雷
Owner 田雷
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