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

Inactive Publication Date: 2015-04-29
徐州绿之野生物食品有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, garlic protein powder is used to convert garlic protein into essential amino acids through microbial fermentation to form a more balanced and easily digestible bacterial protein. At present, there are no relevant patent applications or literature reports on the preparation of garlic fermented cell protein concentrate.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of deep processing of agricultural products and particularly discloses a preparation method for garlic fermented cell protein concentrated liquor. The method comprises the following steps: mixing garlic protein powder, malt juice and purified water at a weight ratio of 1:1:10, performing heat pressure sterilization to obtain a liquid culture medium, inoculating a compound microorganism fermenting agent prepared by mixing aspergillus niger, bacilli and yeasts at a weight ratio of 1:1:2 when cooling the liquid culture medium to lower than 33 DEG C, fermenting, and concentrating to obtain the garlic fermented cell protein concentrated liquor; performing drying and superfine grinding on the garlic fermented cell protein concentrated liquor to obtain a garlic fermented cell protein powder product. The product can be used for processing various soft drinks, wine products, seasoning products, nutritional supplement products and the like. The method expands the application range of garlic products, enriches deep processing and utilization of the garlic products, and has very high practical and economical values.

Description

Technical field [0001] The present invention is the field of agricultural product processing, involving the deep processing of agricultural products, and specifically involves the application of a garlic fermented cell protein concentration solution and the application of garlic fermentation cell protein concentration liquid in the food processing industry. Background technique [0002] Garlic is not only a good condiment, but now people are prepared into various health foods through deep processing. Among themDeepen extraction and separation, making different health products and medicines, which brings more useful value to traditional garlic products.Garlic is rich in nutritional ingredients such as garlic, protein, amino acids, vitamins, carbohydrates, and mineral elements and trace elements. There are many varieties of garlic processing products, with various flavors of pickles.Capsules, oral fluids, and beverages, many of which are currently developing products, are still in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/02A23L2/66C12G3/04A23L1/238C12J1/00A23L1/22A23L1/24A23L1/06A23L1/305A23L33/185
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap