Method for preparing edible bacterial cellulose by using rice immersing water and product of method

A technology of bacterial cellulose and soaking rice water, applied in the field of food biology, can solve the problems of low utilization rate of coconut water, waste of coconut water resources, unable to meet demand, etc., and achieve the advantages of reducing production cost, improving reuse and reducing sewage discharge. Effect

Inactive Publication Date: 2015-04-22
无锡市善源生物科技有限公司
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  • Abstract
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  • Claims
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Problems solved by technology

At present, coconut water is usually used as the main component of the culture medium for fermentation to produce bacterial cellulose. Although it is low in cost and easy to use, it is a by-product of the agricultural product coconut, which is easily spoiled and deteriorated. It requires a lot of manpower, material and financial resources in industrial production. Preserve it, and every time it

Method used

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  • Method for preparing edible bacterial cellulose by using rice immersing water and product of method

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Experimental program
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Effect test

Embodiment 1

[0036] The soaked rice water obtained by soaking rice is used as the medium raw material, the soaking condition is 40°C for 4 hours, the solid content of the soaked rice water is 0.6%, the dry protein content is 11.64%, and 3% sucrose is added and then heat-sterilized at 121°C After 15 minutes, cool to 25°C, add 5% seed solution of Acetobacter xylinum, adjust the pH value to 3.0 with acetic acid, and obtain bacterial cellulose after static fermentation. The fermentation temperature in static mode is 34°C. The fermentation humidity is 55%, and the fermentation time is 6 days.

[0037] The yield of the prepared bacterial cellulose was 58%, the solid content was 15%, the hardness was 870g, the elasticity was 0.32, and the adhesiveness was 136 as measured by a texture analyzer.

Embodiment 2

[0039] The soaked rice water obtained by soaking rice is used as the medium raw material, the soaking condition is soaking at room temperature for 12 hours, the solid content of soaked rice water is 1%, the dry protein content is 12.12%, and 5% of sucrose is added and then heated at 121°C. Bacteria for 20 minutes, cooled to 30°C, added 10% gluconic acid acetobacter xylinum seed solution, adjusted the pH value to 4.0 with acetic acid, and made bacterial cellulose after static fermentation, the static fermentation temperature was 28°C , the fermentation humidity is 75%, and the fermentation time is 9 days.

[0040] The yield of the prepared bacterial cellulose was 52%, the solid content was 5%, the hardness was 550g, the elasticity was 0.25, and the adhesiveness was 89 as measured by a texture analyzer.

Embodiment 3

[0042] The soaked rice water obtained by soaking rice is used as the medium raw material, the soaking condition is 12 hours at room temperature, the solid content of the soaked rice water is 1%, the dry protein content is 12.12%, and 6% glucose is added and then heated at 121°C. Bacteria for 20 minutes, cooled to 26°C, added 10% gluconic acid acetobacter xylinum seed solution, adjusted the pH value to 4.0 with acetic acid, and made bacterial cellulose after static fermentation, the static fermentation temperature was 28°C , the fermentation humidity is 65%, and the fermentation time is 9 days.

[0043] The yield of the prepared bacterial cellulose was 49%, the solid content was 7%, the hardness was 860g, the elasticity was 0.27, and the adhesiveness was 232 as measured by the texture analyzer.

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Abstract

The invention relates to a method for preparing edible bacterial cellulose by using rice immersing water and a product of the method and belongs to the field of a food biotechnology. The method comprises the following steps: by taking the rice immersing water of a rice product processing factory as a culture medium raw material, adding a certain ratio of sucrose; sterilizing and cooling, and then adding acetic acid to adjust the pH; and then inoculating a certain ratio of gluconacetobacter oboediens, and fermenting by a standing manner to prepare the edible bacterial cellulose. The edible bacterial cellulose prepared by the method has high yield and a rice flavor, has a crispy and smooth taste, and is a safe and healthy high-fiber food raw material; the rice immersing water is used as the raw material and organic wastewater of the rice product processing factory is sufficiently utilized; the emission of sewage is reduced and the production cost is reduced; and the reutilization of resources is improved and the sustainable development of enterprises is promoted.

Description

technical field [0001] The invention relates to a method for preparing edible bacterial cellulose by soaking rice water and a product thereof, belonging to the field of food biotechnology. Background technique [0002] Rice cultivation in China has a long history and various varieties, which can be roughly divided into indica rice, japonica rice and glutinous rice. Usually, the products made of indica rice and japonica rice include rice cakes, rice noodles, etc., and the products made of glutinous rice include glutinous rice balls, glutinous rice cakes, glutinous rice cakes, etc. The production process of these products is the same. The first step is to soak the rice to fully absorb water, then crush and soak. The process will produce a large amount of soaked rice water, which is industrial organic wastewater. After analysis and determination, it is found that the soaked rice water is rich in nutrients, including protein, fat, carbohydrates and a small amount of minerals and...

Claims

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Application Information

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IPC IPC(8): C12P19/04A23L1/308C12R1/02A23L33/24
Inventor 于秋生李珍妮徐文婷
Owner 无锡市善源生物科技有限公司
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