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A method for preparing functional oil by staged solid-state fermentation of mixed fungi

A solid-state fermentation, segmented technology, applied in the production of edible oil/fat, fat oil/fat, and fat production, can solve the problems of blurred concept of blended oil, fatty acid composition of blended oil and limitation of beneficial concomitants, etc., to reduce energy consumption. consumption, improve oil flavor and reduce chemical pollution

Active Publication Date: 2020-05-08
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Edible blending oil is an edible oil prepared by blending two or more vegetable oils in proportion. The concept of blending oil in the market is relatively vague. strictly limited

Method used

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  • A method for preparing functional oil by staged solid-state fermentation of mixed fungi
  • A method for preparing functional oil by staged solid-state fermentation of mixed fungi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Powder preparation

[0039] After crushing, peeling and rolling the soybeans, use the hydraulic conical plug extruder to puff the powder. The puffing temperature is 150°C, the puffing time is 2min, and cooled to 35°C; Bacteria for 15min, cooled to 28°C;

[0040] (2) Mixed fungal fermentation

[0041] Mix the expanded soybean powder and the autoclaved linseed powder according to 8:2 (W / W), transfer to the fermenter, adjust the water content to 20wt%, add 1wt% glucose, and add 0.05wt% NaCl , adjust the pH to be about 5.0, and the dissolved oxygen amount is 30% of the total material volume; add Aspergillus oryzae in the fermenter, the inoculum size is 10% (W, the same below), the fermentation temperature is 35 ° C, and the fermentation time is 2d; 2d Finally, the temperature in the fermenter was lowered to 28°C, and 0.5wt% of glucose was supplemented. Aspergillus niger: Mortierella flavinum was mixed at a ratio of 1:1, and the total inoculum was 10%. The pH was natural...

Embodiment 2

[0046] (1) Powder preparation

[0047] After soybeans are broken, peeled and billeted, the powder is expanded using a hydraulic conical plug extruder, with an expansion temperature of 160°C, an expansion time of 2 minutes, and cooling to 30°C. Crush linseed to 100 mesh, sterilize by autoclaving at 121°C for 15 minutes, and cool to 30°C;

[0048] (2) Mixed fungal fermentation

[0049] Mix the extruded soybean powder and the autoclaved linseed powder according to the ratio of 8:2 (W / W), transfer them into the fermenter, adjust the water content to 20wt%, add glucose to 5wt%, and add NaCl to 0.1%. Adjust the pH to 6.2, the amount of dissolved oxygen to be 30% of the total material volume, inoculate Candida albicans: Rhodosporidium toruloides at a ratio of 1:1 (W / W), and the inoculum size is 10% in the fermenter, and ferment The temperature is 30°C, ferment for 3 days; after 3 days, lower the fermentation temperature to 28°C, add 2wt% glucose, adjust the dissolved oxygen to 15% ...

Embodiment 3

[0054] (1) Powder preparation

[0055] After soybeans are crushed, peeled and billeted, the powder is expanded using a hydraulic conical plug extruder at an expansion temperature of 160°C, an expansion time of 1 min, and cooled to 35°C. Crack the hemp seeds and crush them to 100 mesh, sterilize by autoclaving at 121°C for 15 minutes, and cool to 35°C;

[0056] (2) Mixed fungal fermentation

[0057] Mix the extruded soybean powder and the autoclaved hemp seed powder according to 9:1 (W / W), transfer to the fermenter, adjust the water content to 25wt%, add 5wt% glucose, and add 0.05wt% NaCl, Regulating pH is about 5.0, and the dissolved oxygen amount is 40% of total material volume; Aspergillus oryzae is added in the fermenter, inoculum size is 8% (W), and fermentation temperature is 35 ℃, and fermentation time is 2d; After 2d, fermentor The temperature in the medium was lowered to 28°C, and 0.1wt% of glucose was added, and Aspergillus niger:Mertierella flavinum was mixed at a ...

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Abstract

The invention discloses a method for preparing functional oil through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. The present invention uses soybeans as the main fermentation substrate, combines them with other oil seeds according to the demand for different functional nutrients, utilizes fungal segmented solid-state fermentation, and combines supercritical extraction and fractionation technology to improve the aftertaste of soybean oil and produce different flavors. The purpose is to improve the nutritional value of oil at the same time. The fungal staged solid-state fermentation of the present invention can increase the oil extraction rate, improve the fatty acid composition of oils, increase the content of main flavor substances such as pyrazines, alcohols and phenols, and its sensory functions such as flavor and color are more in line with consumers' expectations. demand for innovative products. The fermented meal can be further processed to produce functional peptides and other by-products to achieve sustainable green development.

Description

technical field [0001] The invention relates to a method for preparing functional oil by staged solid-state fermentation of mixed fungi, which belongs to the field of edible oil processing. Background technique [0002] Soybean oil is the vegetable oil with the largest output in the world. The traditional methods of preparing soybean oil include pressing method and extraction method. Nutritional ingredients, but it has strict requirements on the selection of raw materials, and there is a problem of low oil extraction rate, which will greatly increase its production cost. The principle of the extraction method is to extract soybean oil with an organic solvent. The process requires high-temperature deodorization and other refining processes, which will destroy the influential components in the oil, and has higher requirements for later refining. The prior art also discloses the use of water enzymatic method for oil extraction. Although the water enzymatic method is more envir...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/00C11B1/04C11B1/02C11B1/10C11B3/12C11B5/00A23D9/007A23D9/04A23D9/06
CPCA23D9/007A23D9/04A23D9/06C11B1/00C11B1/025C11B1/04C11B1/104C11B3/12C11B5/0042A23D9/02C11B5/0035A23L27/72A23L33/105A23L33/115A23L33/135A23L33/14A23L11/07Y02P20/54A23L31/15A23V2002/00
Inventor 刘元法李进伟翟颖红
Owner JIANGNAN UNIV
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