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Method for preparing modified powdery purple perilla meal by fermentation of mixed bacteria

A technology of fermentation of perilla meal powder and mixed bacteria, which is applied in the field of food processing, to achieve the effect of processing suitability and nutritional value, and solving the effect of overly strong perilla aroma

Inactive Publication Date: 2017-11-17
JILIN BUSINESS & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In recent years, perilla meal is rich in nutrients such as carbon source and nitrogen source, which can be used as a source of nutrition for microbial fermentation, which has attracted some scholars' attention. The use of microbial fermentation of seed meal can improve the nutritional value of seed meal and reduce its anti-nutritional factor content, while improving its processing. characteristics, therefore, it is feasible to inoculate the mixed strains in perilla meal for fermentation production, but the research on fermenting perilla meal with the mixed strains of Bacillus coagulans and Bacillus natto has not been reported, so there is an urgent need for a method in the prior art. A new technical solution to this problem

Method used

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  • Method for preparing modified powdery purple perilla meal by fermentation of mixed bacteria

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preparation example Construction

[0032] Step 3, preparation of fermentation strain

[0033] Inoculate Kluyveromyces marxense strains with a ratio of 1% in lactic acid bacteria culture medium MRS, and culture them in shake flasks at a temperature of 30°C for 18 hours to obtain the first-generation strain of Kluyveromyces marxenses;

[0034] Take the first-generation bacterial liquid of Kluyveromyces marxii with a ratio of 1% and place them in respective (specifically, several culture media and the names of the culture media) medium, and culture them in shake flasks at a temperature of 30°C 18h, obtain the second-generation bacterial liquid of Kluyveromyces marx;

[0035] Take the second-generation bacteria liquid of Kluyveromyces marxe and place it in a sterilized centrifuge tube. Centrifuge at 10,000 rpm for 10 minutes. Take the precipitated sludge after centrifugation, add sterile water and mix evenly. , centrifuged for 10min, took the centrifuged sludge, added sterile water and mixed evenly for later use; ...

Embodiment 1

[0046] The perilla seeds obtained in the above step 1 were extracted for low-temperature oil extraction at a temperature of 42° C. and an oil extraction pressure of 6 MPa to obtain perilla meal. Inoculate Bacillus coagulans in liquid medium A according to the proportion of 1%, and culture it in shake flask for 48 hours, the temperature is 37°C, this is the first-generation bacterial liquid; take 1% of the first-generation bacterial liquid in the respective medium, the culture conditions are the same as above, this is Second-generation bacterial liquid: put the second-generation Bacillus coagulans suspension into a sterilized centrifuge tube, centrifuge at 10,000rpm for 10min, take the centrifuged precipitate, add sterile water to the bacterial sludge and mix, and then centrifuge at 10,000rpm for 10min to obtain The fungus slime is mixed with sterile water and used for later use. Inoculate Bacillus natto in LB medium according to the ratio of 1%, culture at 36°C for 18 hours, t...

Embodiment 2

[0049] The perilla seeds obtained in the above step 1 were extracted for low-temperature oil extraction at a temperature of 48° C. and an oil extraction pressure of 5 MPa to obtain perilla meal. Inoculate Bacillus coagulans in liquid medium A according to the proportion of 1%, and culture it in shake flask for 48 hours, the temperature is 37°C, this is the first-generation bacterial liquid; take 1% of the first-generation bacterial liquid in the respective medium, the culture conditions are the same as above, this is Second-generation bacterial liquid: put the second-generation Bacillus coagulans suspension into a sterilized centrifuge tube, centrifuge at 10,000rpm for 10min, take the centrifuged precipitate, add sterile water to the bacterial sludge and mix, and then centrifuge at 10,000rpm for 10min to obtain The fungus slime is mixed with sterile water and used for later use. Inoculate Bacillus natto in LB medium according to the ratio of 1%, culture at 36°C for 18 hours, t...

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Abstract

The invention relates to a method for preparing modified powdery purple perilla meal by fermentation of mixed bacteria, and belongs to the technical field of food processing. Fructus perillae is named as perilla fruits or perilla frutescens seeds, is dried ripening purple perilla fruits, is clinically and widely applied and is also an important oilseed industrial crop. Microbial fermentation is one of important ways for increasing the nutrient value of rape seed cakes. According to the method for preparing modified powdery purple perilla meal by fermentation of mixed bacteria, provided by the invention, the fermented powdery purple perilla meal can be prepared, and has light fragrance of the purple perilla, the processing suitability and the nutrient value of the purple perilla meal are increased, the problem that the fragrance of the purple perilla of the purple perilla meal is too rich is solved, and the base material can be directly used as an addition raw material for baking foods and fermenting of yoghourt.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a method for fermenting modified perilla meal with mixed bacteria. Background technique [0002] Perilla seed, also known as perilla seed and red perilla seed, is the dry and mature fruit of perilla, which is widely used clinically; it is also an important economic oil crop. Perilla seeds are warm in nature and non-toxic. Eating them raw can quench thirst and moisten the lungs; [0003] Cooked food invigorates qi, eliminates phlegm and relieves cough, lowers blood pressure, and calms asthma. Perilla seeds contain a large amount of fat, protein, cellulose, non-nitrogen substances, and ash, of which the oil content is about 45%-55%, and the protein content accounts for 25%. Perilla seeds also contain about 12.19mg / g of flavonoids. The by-product obtained after extracting oil from perilla seeds is mainly perilla cake. Perilla cake after oil extraction is mainly used as feed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A21D2/36
CPCA23C9/156A21D2/36
Inventor 田海娟张传智张艳徐淼朱珠
Owner JILIN BUSINESS & TECH COLLEGE
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