Preparation method and application of garlic fermented cell protein concentrated liquor
A technology of cell protein and concentrated solution, which is applied in the field of agricultural product processing, can solve the problems of no relevant patent applications or literature reports, and achieve the effects of being beneficial to human digestion and absorption, good fermentation effect, and improved flavor
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Embodiment 1
[0038] (1) Weigh 10 kg of garlic protein powder, 10 kg of wort juice and 100 kg of purified water into a fermenter and stir evenly, adjust the pH value to 4.8 with phosphoric acid to obtain a liquid medium; (2) prepare the liquid medium by The interlayer of the fermenter is heated with steam until the hot pressure is 0.7kg / cm 2 Sterilize at 115°C for 35 minutes to obtain a sterilized liquid medium; (3) When the sterilized medium is cooled below 33°C, inoculate with 0.96 kg of Aspergillus niger, 0.96 kg of Bacillus subtilis and 1.92 kg of Candida utilis. The resulting composite microbial starter was cultured and fermented for 18 hours at a temperature of 33°C and a ventilation rate of 1:0.5V / V / min to obtain a fermented liquid; Concentrated into 24.7 kg of garlic fermented cell protein concentrate product under the condition of -0.085MPa; further: (5) put the garlic fermented cell protein concentrate in an oven at a temperature of 55°C and dry for 58 hours to obtain Dried gar...
Embodiment 2
[0040] (1) Weigh 10 kg of garlic protein powder, 10 kg of wort juice and 100 kg of purified water into a fermenter and stir evenly, adjust the pH value to 5.0 with phosphoric acid to obtain a liquid medium; (2) prepare the liquid medium by The interlayer of the fermenter is heated with steam until the hot pressure is 0.7kg / cm 2 Sterilize at 115°C for 35 minutes to obtain a sterilized liquid medium; (3) When the sterilized medium is cooled to below 33°C, inoculate a compound consisting of 1.3 kg of Aspergillus niger, 1.3 kg of Bacillus licheniformis and 2.6 kg of Saccharomyces saccharomyces The microbial fermentation agent was cultured and fermented in a liquid state for 23 hours at a temperature of 31°C and a ventilation rate of 1:0.5V / V / min to obtain a fermentation liquid; Concentrate into 25 kg of garlic fermented cell protein concentrate product under the condition of -0.05MPa; further: (5) place the garlic fermented cell protein concentrate in an oven at a temperature of...
Embodiment 3
[0042] (1) Weigh 10 kg of garlic protein powder, 10 kg of wort juice and 100 kg of purified water into a fermenter and stir evenly, adjust the pH value to 5.1 with phosphoric acid to obtain a liquid medium; (2) prepare the liquid medium by The interlayer of the fermenter is heated with steam until the hot pressure is 0.7kg / cm 2 Sterilize at 115°C for 35 minutes to obtain a sterilized liquid medium; (3) When the sterilized medium is cooled below 33°C, inoculate a mixture consisting of 1.125 kg of Aspergillus niger, 1.125 kg of Bacillus cereus and 2.25 kg of Saccharomyces cerevisiae The compound microbial starter was cultured and fermented for 20 hours at a temperature of 32°C and a ventilation rate of 1:0.5V / V / min to obtain a fermentation liquid; (4) the obtained fermentation liquid was heated at a temperature of 60°C and a vacuum Concentrated into 24.9 kg of garlic fermented cell protein concentrate product under the condition of -0.075MPa; further: (5) put the garlic fermen...
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