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Preparation method and application for fermented gingko cell protein concentrated solution

A cell protein and concentrated liquid technology is applied in the field of preparation of ginkgo fermented cell protein concentrate and ginkgo fermented cell protein powder, and achieves the effects of rich nutrients, good fermentation effect, and enhanced deep processing and utilization of ginkgo products.

Inactive Publication Date: 2015-04-29
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of ginkgo protein powder to transform the ginkgo protein that is difficult to digest and absorb through biological fermentation into bacterial protein with a more balanced essential amino acid composition and easy digestion and absorption has not yet seen relevant patent applications and literature reports.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of ginkgo fermented cell protein concentrate and ginkgo fermented cell protein powder is as follows:

[0036] (1) Weigh 10 kg of ginkgo protein powder, 10 kg of wort juice and 100 kg of pure water into the fermenter in turn, stir evenly, adjust the pH to 5.2 with phosphoric acid, seal the fermenter, and heat through the interlayer with steam to 0.7 kg / cm 2 Sterilize at 115°C for 35 minutes to obtain a liquid medium;

[0037] (2) When the liquid medium obtained in step (1) is cooled to 30-35°C, the concentration of inoculated live bacteria is 1.2 kg of Aspergillus niger, 1.2 kg of Bacillus subtilis, and 1.2 kg of Saccharomyces cerevisiae per gram. The fermentation agent was cultured for 20 hours at a temperature of 33°C and a ventilation rate of 1:0.5V / V / min to obtain fermentation materials;

[0038] (3) Concentrating the fermented material obtained in step (2) at a temperature of 60° C. and a vacuum of -0.085 MPa to obtain 30.9 kg of ginkgo ferm...

Embodiment 2

[0043] The preparation method of ginkgo fermented cell protein concentrate and ginkgo fermented cell protein powder is as follows:

[0044] (1) Weigh 10 kg of ginkgo protein powder, 10 kg of wort juice and 100 kg of pure water into the fermenter in turn, stir evenly, adjust the pH to 5.1 with phosphoric acid, seal the fermenter, and heat through the interlayer with steam to 0.7 kg / cm 2 Sterilize at 115°C for 35 minutes to obtain a liquid medium;

[0045] (2) When the liquid medium obtained in step (1) is cooled to 30-35°C, the concentration of inoculated live bacteria is 1.5 kg per gram of 20 billion Aspergillus niger, 1.5 kg of Bacillus subtilis, and 1.5 kg of brewer's yeast. The fermentation agent was cultured for 24 hours at a temperature of 30°C and a ventilation rate of 1:0.5V / V / min to obtain fermentation materials;

[0046] (3) Concentrating the fermented material obtained in step (2) at a temperature of 55° C. and a vacuum of -0.08 MPa to obtain 31.125 kg of concentra...

Embodiment 3

[0051] The preparation method of ginkgo fermented cell protein concentrate and ginkgo fermented cell protein powder is as follows:

[0052] (1) Weigh 10 kg of ginkgo protein powder, 10 kg of wort juice and 100 kg of pure water into the fermenter in turn, stir evenly, adjust the pH to 5.3 with phosphoric acid, seal the fermenter, heat through the interlayer with steam to 0.7 kg / cm 2 Sterilize at 115°C for 35 minutes to obtain a liquid medium;

[0053] (2) When the liquid medium obtained in step (1) is cooled to 30-35°C, the concentration of inoculated live bacteria is 1.8 kg per gram of 20 billion Aspergillus niger, 1.8 kg of Bacillus subtilis, and 1.8 kg of Saccharomyces cerevisiae. The fermentation agent was cultured for 22 hours at a temperature of 32°C and a ventilation rate of 1:0.5V / V / min to obtain fermentation materials;

[0054] (3) Concentrating the fermented material obtained in step (2) at a temperature of 65° C. and a vacuum of -0.065 MPa to obtain 31.35 kg of con...

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Abstract

The invention relates to the deep processing field of agricultural products, in particular to a preparation method and application for a fermented gingko cell protein concentrated solution. According to the scheme adopted by the invention, the preparation method comprises the following steps: preparing gingko protein powder, malt juice and pure water in a proportion by weight of 1:1:10 into a liquid-state culture medium; after sterilizing, cooling the liquid-state culture medium to 30-35 DEG C, performing culture and fermentation through a 3-4.5% composite microbial leavening agent, concentrating with vacuum degree ranging from (-)0.05 Mpa to (-)0.1 Mpa at a temperature of 50-85 DEG C until the proportion is 1 / 4, so as to obtain a concentrated solution product; drying the concentrated solution for 42-52 hours at 60-85 DEG C, crushing and passing through a 350-500-mesh sieve to obtain the fermented gingko cell protein product. The fermented gingko cell protein concentration solution and the fermented gingko cell protein powder can be used in soft drinks, wine products, condiments, food and nutrient supplements, and can be used for improving the flavor and the nutritional structure of the product and achieving the health effect.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to deep-processed products, in particular to a preparation method of ginkgo fermented cell protein concentrate, ginkgo fermented cell protein powder and the application of the prepared products. Background technique [0002] Ginkgo is very nutritious and has good medicinal and food tonic effects, but the extraction and utilization of its active ingredients have not been widely valued, and few scholars have conducted in-depth research on the ingredients of its products and the utilization of active ingredients. The applicant (Xuzhou Lvzhi Wildlife Food Co., Ltd.) filed a Chinese patent application on November 19, 2013 with the application number 201310580225.4 and the name "A Method for Preparing Ginkgo Protein Peptide". Starting with Ginkgo raw materials, we developed a new process for the preparation of Ginkgo peptides, realizing the intrinsic nature of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/14
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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