Preparation method for anhydrous fermentation of streptococcal enzyme

A technology of bacterial enzymes and hydrangea, which is applied in the field of anhydrous fermentation of hydrangea enzymes, can solve problems such as high energy consumption, destruction, and loss of active ingredients in fermentation broth, so as to reduce pollution and interference, reduce production costs, and improve production efficiency effect

Inactive Publication Date: 2018-12-21
FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, a large number of hydrangea enzyme products are emerging in the market. Hydrangea enzymes are generally produced by biological fermentation, because the process of biological fermentation is gentle, and it is not easy to destroy the beneficial ingredients such as polysaccharides and vitamins of hydrangea species. Submerged fermentation is carried out in the form of liquid fermentation, but the conten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] S1: Washing, pulverizing, beating and shearing the fresh hydrangea fruit bodies respectively in sequence to obtain Hydrangea granules, the Hydrangea particle size is 6 mm;

[0028] S2: spread the hydrangea granules, sugar, fermenting bacteria and fermentation substrate into the fermentation container, and spread them repeatedly in the order of sugar, hydrangea granules, fermenting bacteria and fermentation substrate from bottom to top, each time Circulating sugar: hydrangea granules: fermented bacteria: fermented substrate in a weight ratio of 30:100:0.05:20, spread a layer of sugar on the surface of the top fermented substrate, and carry out candied sugar. The sugar used in this example is White granulated sugar and brown sugar, the fermentation bacteria are high temperature resistant yeast, and the fermentation substrate is fried wheat bran and rice bran whose surface is burnt yellow;

[0029] S3: After 4 days of sugar staining, stir twice a day. During the stirring, ...

Embodiment 2

[0033] S1: Washing, pulverizing, beating and shearing the fresh hydrangea fruit bodies respectively in sequence to obtain Hydrangea granules, the Hydrangea particle size being 5 mm;

[0034] S2: spread the hydrangea granules, sugar, fermenting bacteria and fermentation substrate into the fermentation container, and spread them repeatedly in the order of sugar, hydrangea granules, fermenting bacteria and fermentation substrate from bottom to top, each time Circulating sugar: hydrangea granules: fermenting bacteria: fermenting substrate spread in a weight ratio of 45:100:0.07:30, spread a layer of sugar on the surface of the fermentation substrate on the top layer, and carry out sugar staining. The sugar used in this example is White granulated sugar and brown sugar, the fermentation bacteria are high temperature resistant yeast, and the fermentation substrate is fried wheat bran and rice bran whose surface is burnt yellow;

[0035] S3: After 5 days of sugar staining, stir twice...

Embodiment 3

[0039] S1: Washing, pulverizing, beating and shearing the fresh hydrangea fruit bodies respectively in sequence to obtain Hydrangea granules, the Hydrangea particle size is 6mm;

[0040] S2: spread the hydrangea granules, sugar, fermenting bacteria and fermentation substrate into the fermentation container, spread the sugar, hydrangea granules, fermenting bacteria and fermentation substrate in sequence from bottom to top for multiple cycles, each time Circulating sugar: hydrangea granules: fermenting bacteria: fermenting substrate spread with a weight ratio of 60:100:1:40, spread a layer of sugar on the surface of the uppermost fermenting substrate, and carry out sugar staining. The sugar used in this example is White granulated sugar and brown sugar, the fermentation bacteria are high temperature resistant yeast, and the fermentation substrate is fried wheat bran and rice bran whose surface is burnt yellow;

[0041] S3: After 6 days of sugar staining, stir twice a day. During...

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Abstract

The invention discloses a preparation method for anhydrous fermentation of streptococcal enzyme. The method is characterized in that an anhydrous fermentation mode is carried out, so that the step ofconcentration in a traditional technology can be avoided, the production cost is saved, the technology is simplified, and effective components in the streptococcal enzyme can be prevented from losingor being damage; sparassis crispa contains certain glucan in the fermenting process, and meanwhile, saccharomycetes cells in wheat bran or rice bran can be disintegrated to obtain certain glucan, andthus the glucan yield is increased; brown sugar, wheat bran and rice bran contain rich minerals and vitamin, so that the nutritional value of the product is increased; the wheat bran is capable of intercepting oxygen in the fermenting process, so that the whole fermenting process is more complete, the fermenting effect is more thorough, and the decomposing degree of macromolecular substances canbe increased; and meanwhile, a finished product is rich in dietary fibers, and is available for people who need to lose weight.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a preparation method of anhydrous hydrangea enzyme. Background technique [0002] Hydrangea is not only rich in a large amount of anti-cancer and anti-oxidation glucan, but also contains vitamin C and vitamin E, which are effective ingredients in beauty products and have a good effect on removing melanin precipitation and other skin problems. Therefore, a large number of hydrangea enzyme products are emerging in the market. Hydrangea enzymes are generally produced by biological fermentation, because the process of biological fermentation is mild, and it is not easy to destroy the beneficial ingredients such as polysaccharides and vitamins of hydrangea species. Submerged fermentation is carried out in the form of liquid fermentation, but the content of active ingredients in the fermentation liquid is limited, and most products need to be concentrated and dried to r...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/125A23L33/22A23L2/84
CPCA23L2/39A23L2/84A23V2002/00A23L33/125A23L33/22A23V2200/332A23V2250/76
Inventor 陈美英王国强何绍东
Owner FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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