Nata de coco fermentation strain and method for producing nata de coco by same
The technology of a kind of coconut fruit and bacterial strain is applied in the field of high-yield coconut fruit bacteria and the field of coconut fruit fermented by the strain, which can solve the problems of high-yield coconut fruit high-yield bacteria coconut fruit fermentation substrate and few research reports on fermentation technology, and achieve low cost and high quality. Good, short fermentation time effect
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Embodiment 1
[0018] Example 1: Screening, isolation, identification and fermentation of Gluconacetobacter xylinus SY1a (Komagataeibacter xylinus SY1a)
[0019] Pick fresh coconuts (9-10 months), break the shells, take the coconut meat and squeeze the juice, adjust the coconut juice into a solution with a sugar content of 10%, adjust the pH to 3.0 with glacial acetic acid, place it outdoors for 7-10 days, and wait for the surface to grow. After the gel film was formed, it was placed in the refrigerator to save the sample for later use. The sample solution was diluted and coated, and the incubation temperature was 33°C. After 4 days of culture, pick all the single colonies that grow well and evenly distribute and produce transparent circles, inoculate them in solid slant medium, and incubate at a constant temperature of 33°C for 48-72h. After a thick lawn grows on the slant, pick a ring of bacteria from the slant and inoculate it in 10ml of fermentation broth and incubate at a constant temp...
Embodiment 2
[0025] Embodiment 2: the production of coconut fruit
[0026] Primary seed culture: Connect the flat plate seeds to the test tube seed medium, culture at 33°C for 72 hours, and obtain the primary seed liquid after two amplifications. The composition of the seed medium is as follows: 4% sucrose, 0.8% soybean peptone, 0.5% coconut milk, Na 2 HPO 4 0.2%, MgSO 4 0.25%, glacial acetic acid 1.2%, pH2.7.
[0027] Fermented seed culture: Inoculate 20% of the primary seed solution into the fermented seed medium, and culture at 33° C. for 3 days. The composition of the fermented seed medium is as follows, sucrose 40g / L, coconut milk 15g / L, glacial acetic acid 12g / L, pH 2.7.
[0028] Static fermentation on a shallow plate: transfer the fermented seed solution to the fermentation medium at an inoculum size of 20%, and culture it statically at 33°C for 8 days. The composition of the fermentation medium is as follows: 50g / L sucrose, 20g / L fructose syrup, 20g / L coconut milk, 12g / L glaci...
Embodiment 3
[0030] Embodiment 3: Determination of basic properties of coconut fruit
[0031] The texture analysis of coconut fruit was carried out by British SMSTA.XTPlus texture analyzer (TA.XTPlus physical property tester).
[0032] Cut the coconut fruit into cubes of 1cm×1cm, select P / 25 cylindrical probe, select the full texture test program, test speed 10mm / s, compression ratio 30%, residence time 50s, initial force 30g, place the coconut fruit Squeeze twice on the test platform to obtain physical parameters such as hardness, elasticity, adhesion, cohesion, chewiness and recovery. The coconut fruit has a hardness of 400-1300g, a shear force of 2000-4000g, and a chewiness of 300-500g·cm.
[0033] Adopt spectrophotometer method to analyze coconut fruit light transmittance, coconut fruit is cut into the cuboid of 1cm * 0.5cm, is stuffed in the cuvette, carries out absorbance test under 900nm wavelength, light transmittance 120% (with black body as control).
[0034] Put the coconut i...
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