Pure natural lactobacillus millet enzyme

A lactic acid bacteria, pure natural technology, applied in the field of pure natural lactic acid bacteria millet enzyme, to achieve the effect of adjusting intestinal flora, inhibiting the growth of pathogenic bacteria, and excellent acid production

Inactive Publication Date: 2016-04-20
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still a blank in the market for millet enzyme products that use millet as the main raw material or the only raw material fermented

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This pure natural lactic acid bacteria millet enzyme is prepared by the following method:

[0020] 1. Milling: crush the millet and pass through a 100-mesh sieve;

[0021] 2. Preparation of saccharification liquid: Weigh 200g of millet flour prepared in step 1, add 1000mL of water, heat to 50°C, add 1.0% glucoamylase of millet flour mass, saccharify at constant temperature of 55°C for 60 minutes, and heat to 85°C after saccharification Keep it for 10 minutes to inactivate and passivate the glucoamylase, and keep stirring the solution evenly during the saccharification process;

[0022] 3. Deployment and inoculation: Weigh 1000g of millet flour prepared in step 1, add 4000mL of water, add saccharification solution with a water volume of 15%, and then inoculate Lactobacillus fermentum and Lactobacillus reuteri at a ratio of 3:1:2:1 , Lactobacillus plantarum and Bifidobacterium adolescentis, wherein the inoculation amount of Lactobacillus reuteri is 2% of the mass of mill...

Embodiment 2

[0029] This pure natural lactic acid bacteria millet enzyme is prepared by the following method:

[0030] 1. Milling: crush the millet and pass through a 100-mesh sieve;

[0031] 2. Preparation of saccharification liquid: Weigh 200g of millet flour prepared in step 1, add 1000mL of water, heat to 50°C, add 1.5% glucoamylase of millet flour, saccharify at constant temperature of 57°C for 45 minutes, and heat to 85°C after saccharification Keep it for 10 minutes to inactivate and passivate the glucoamylase, and keep stirring the solution evenly during the saccharification process;

[0032] 3. Deployment and inoculation: Weigh 1000g of millet flour prepared in step 1, add 4000mL of water, add saccharification solution with 20% water volume, and then inoculate Lactobacillus fermentum and Lactobacillus reuteri according to the ratio of 3:1:2:1 , Lactobacillus plantarum and Bifidobacterium adolescentis, wherein the inoculation amount of Lactobacillus reuteri is 1% of the mass of mi...

Embodiment 3

[0035] This pure natural lactic acid bacteria millet enzyme is prepared by the following method:

[0036] 1. Milling: crush the millet and pass through a 100-mesh sieve;

[0037] 2. Preparation of saccharification solution: Weigh 200g of millet flour prepared in step 1, add 1000mL of water, heat to 50°C, add 2.0% of the mass of millet flour with glucoamylase, saccharify at a constant temperature of 60°C for 35 minutes, and heat to 85°C after saccharification Keep it for 10 minutes to inactivate and passivate the glucoamylase, and keep stirring the solution evenly during the saccharification process;

[0038] 3. Preparation and inoculation: Weigh 1000g of millet flour prepared in step 1, add 4000mL of water, add saccharification solution with a water volume of 15%, and then inoculate Lactobacillus fermentum and Lactobacillus reuteri at a ratio of 3:1:2:1 , Lactobacillus plantarum and Bifidobacterium adolescentis, wherein the inoculation amount of Lactobacillus reuteri is 3% of t...

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PUM

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Abstract

The invention relates to pure natural lactobacillus millet enzyme. The pure natural lactobacillus millet enzyme is prepared from the following steps: preparing powder: smashing millet, and screening by a 100-mesh sieve; carrying out saccharification liquid preparation: weighing 200g of obtained millet powder, adding 1000mL of water, heating to 50 DEG C, adding glucoamylase for saccharification, heating to 85DEG C after saccharification is carried out, and maintaining for 10 minutes; blending and inoculating: weighing 1000g of obtained millet powder, adding 4000mL of water, adding saccharification liquid of which the water volume is 10-20%, and inoculating lactobacillus fermentium, lactobacillus reuteri, lactobacillus plantarum and bifidobacterium adolescentis at the ratio of 3:1:2:1; fermentation: sealing a fermentation container, carrying out fermentation for 90 days under the condition of 28-35 DEG C, and carrying out after-ripening fermentation for 30 days under the condition of 4-10 DEG C, thus obtaining the pure natural lactobacillus millet enzyme after fermentation ends. No food additive is added into the pure natural lactobacillus millet enzyme, and the pure nature and the safety of food can be guaranteed furthest.

Description

1. Technical field [0001] The invention discloses microbial fermentation technology and agricultural product processing technology in the field of food science, and in particular relates to a pure natural lactic acid bacteria millet enzyme. 2. Background technology [0002] Enzyme is a fermented food rich in biologically active enzymes, natural vitamins, mineral elements and trace elements. It is rich in nutrition and suitable for all ages. At the same time, because enzymes contain a variety of physiological functions and active ingredients, after consumption, they can produce multiple effects on the human body such as immunity enhancement, anti-fatigue, anti-tumor, and liver protection. Therefore, enzymes have become a good function of medicine and food. Healthy food. [0003] At present, there are many kinds of enzyme products in the Chinese market. From the raw materials, the main raw materials for enzyme production are fruits, vegetables, Chinese herbal medicines, edibl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23V2002/00A23V2400/143A23V2400/173A23V2400/169A23V2400/513A23V2200/14A23V2200/15A23V2200/32A23V2200/3204A23V2200/308A23V2200/326A23V2200/30
Inventor 孙大庆李洪飞张丽萍李芬杨冬雪
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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