Method for fermentation and preparation of rice residue protein antioxidant active peptides
A technology of antioxidant peptide and rice dregs protein, applied in the field of food protein processing, can solve the problems of not being better utilized
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Embodiment 1
[0021] In the early fermentation stage, 20 g of rice dregs were weighed into a conical flask, and 9 g of distilled water was added to mix to fully infiltrate the rice dregs. Then, it was placed in a high-pressure steam sterilizer, sterilized at 121°C for 30 minutes, and after cooling, the activated Aspergillus niger was inoculated into different conical flasks. After inoculation, culture in a constant temperature and humidity incubator at 32°C for 3 days, and when the mycelium on the surface of the rice dregs grows vigorously and produces a large number of spores, the koji is finished. In the post-fermentation stage, 83.4ml / 10g of sterile water was added to the koji and cultured for 5.5 days at 40.4°C in a mold incubator. After the fermentation broth is suction filtered, freeze-dried into powder for use.
[0022] The total phenolic content of the fermentation product was determined by the Folin phenol method; the free amino acid content was determined by the formaldehyde titr...
Embodiment 2
[0025] In the early fermentation stage, 20 g of rice dregs were weighed into a conical flask, and 9 g of distilled water was added to mix to fully infiltrate the rice dregs. Then, it was placed in a high-pressure steam sterilizer, sterilized at 121°C for 30 minutes, and after cooling, the activated Aspergillus niger was inoculated into different conical flasks. After inoculation, culture in a constant temperature and humidity incubator at 32°C for 3 days, and when the mycelium on the surface of the rice dregs grows vigorously and produces a large number of spores, the koji is finished. In the post-fermentation stage, 100ml / 10g of sterile water was added to the koji and cultivated for 9 days in a mold incubator at 41°C. After the fermentation broth is suction filtered, freeze-dried into powder for use.
[0026] The total phenolic content of the fermentation product was determined by the Folin phenol method; the free amino acid content was determined by the formaldehyde titrati...
Embodiment 3
[0029] In the early fermentation stage, 20 g of rice dregs were weighed into a conical flask, and 9 g of distilled water was added to mix to fully infiltrate the rice dregs. Then, it was placed in a high-pressure steam sterilizer, sterilized at 121°C for 30 minutes, and after cooling, the activated Aspergillus niger was inoculated into different conical flasks. After inoculation, culture in a constant temperature and humidity incubator at 32°C for 3 days, and when the mycelium on the surface of the rice dregs grows vigorously and produces a large number of spores, the koji is finished. In the post-fermentation stage, 60ml / 10g of sterile water was added to the koji, and cultured at 38°C in a mold incubator for 6 days. After the fermentation broth is suction filtered, freeze-dried into powder for use.
[0030] The total phenolic content of the fermentation product was determined by the Folin phenol method; the free amino acid content was determined by the formaldehyde titration...
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