Rhizopus for food fermentation and application

A technology for food fermentation and rhizopus, applied in application, food preparation, food science, etc., can solve the problem of low bacterial survival rate, and achieve the effect of high survival rate, rich taste and rich carbohydrate composition.

Active Publication Date: 2015-02-18
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although spray drying and hot air drying are highly efficient, the survival rate of bacteria is low.

Method used

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  • Rhizopus for food fermentation and application
  • Rhizopus for food fermentation and application
  • Rhizopus for food fermentation and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: Isolation, screening and identification of target strains

[0047] 1. Separation method (dilution plate method)

[0048] Under aseptic operation in the field, take 10.0g folk traditional sweet rice wine koji from Xiaogan City, Hubei Province, add it to a triangular bottle of 90ml sterile water (a certain number of small glass beads are placed in the bottle in advance), vibrate and shake for 30min, and then Carry out gradient dilution, choose the diluent whose dilution is 10-3, 10-4, 10-5. Under sterile conditions, take 1ml of the diluted sample solution, transfer it to a petri dish, then pour it into PDA medium, mix well and incubate at 30°C. After 12 hours, start to pick the planar dominant mold mycelium, and plant them in Cha's culture medium respectively (Li Jianrong, Cai Aiqun. Isolation and identification of microbes in folk traditional wine koji [J]. Wine Science and Technology, 2007, l: 111-121.), cultivated at 30°C for 48h. After plate purification...

Embodiment 2

[0056] Embodiment 2 Utilize bacterial strain of the present invention to produce microbial composite starter

[0057] 1. Experimental materials

[0058] The bacterial strain used for the test has utilized the Brettanomyces custersii ZSM-001 (Brettanomyces custersii) ZSM-001 which was isolated and identified by the applicant before. : M 2014374), Rhizopus oryzae zsm-004 (CCTCC NO: M 2014375), Rhizopus sp. zsm-005 (CCTCC NO: M 2014376).

[0059] 2. Production of solid-state single-species starter and solid-state microbial compound bacteria

[0060] 1) Cultivation of test-tube strains: Brett yeast ZSM-001 and Rhizopus oryzae zsm-003 (CCTCC NO: M 2014374), Rhizopus oryzae zsm-004 (CCTCC NO: M 2014375), Rhizopus sp .zsm-005 (CCTCC NO: M 2014376) was inoculated on the slant PDA medium, cultured at 30°C for 2-3 days, and activated to become the test tube slant strain;

[0061] 2) Erlenmeyer flask expansion culture: inoculate the strain in step 1) into the sterilized Erlenmeyer fla...

Embodiment 4

[0096] Embodiment 4 Application of the solid composite leavening agent of the present invention in rice cakes

[0097] 1) raw material rice: early indica rice 1Kg (commercially available), cleaned according to conventional methods;

[0098] 2) Soaking: Add 2000mL of water and soak at 30°C for 20-24 hours;

[0099] 3) Preparation of rice milk: wash several times with tap water and then add 1200ml of water for grinding;

[0100] 4) inoculation: 3% by mass ratio, add the composite microbial starter prepared by the present invention, make it mix evenly with rice milk;

[0101] 5) Fermentation: Put the inoculated rice milk into a 35°C incubator to ferment for 5 hours;

[0102] 6) Seasoning: add 200g of sucrose to the fermented rice milk in step 5) for seasoning, and mix well;

[0103] 7) Cooking: put the rice milk in step 6) into a steamer, take it out after 15 minutes of steaming, and obtain the rice milk of the present invention.

[0104] Fat cake.

[0105] Table 5 The senso...

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Abstract

The invention belongs to the field of food fermentation, and in particular relates to rhizopus for food fermentation and application. Rhizopus oryzae zsm-003, zsm-004 and rhizopus zsm-005 suitable for rice product and sweet rice wine fermentation are separated from sweet rice wine. A microorganism complex bacterium agent for food fermentation is developed, which comprises rhizopus oryzae zsm-003, zsm-004 and brettanomyces custersii ZSM-001. Strain survival rate of the complex fermenting agent reaches more than 35%, and the produced sweet rice wine is relatively rich in sugar composition, intense in flavor, good in taste, and relatively high in contents of delicious amino acid and essential amino acid. Furthermore, the invention discloses a preparation method and application of the complex fermenting agent.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and food processing, and in particular relates to the use and application of Rhizopus for food fermentation. The invention includes strain screening of microbial starters, and the preparation of composite starters using multiple strains and their application in rice products. Application in fermentation production. Background technique [0002] Rhizopus (Rhizopus) belongs to the Mucorales (Mucorales) in the eukaryotic kingdom and the Rhizopus Ehrenberg (Rhizopus Ehrenberg) in the Mucoraceae (Mucoraceae) in taxonomy. Rhizopus produces many kinds of enzymes, among which amylase is the most prominent, which is a very important microorganism for wine making. During its growth and metabolism, Rhizopus can produce a large amount of amylase, which has strong activity and can completely decompose starch glue into fermentable sugar. In addition, rhizopus can also produce a series of molds such ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02A23L1/105C12R1/845A23L7/104
CPCC12G3/02C12N1/14C12N1/16C12N1/145C12R2001/845
Inventor 赵思明苏钰亭熊善柏杜红英豁银强
Owner HUAZHONG AGRI UNIV
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