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Lily bulb fermentation product and preparation method thereof

A fermented product, the technology of lily, which is applied in the field of deep processing of agricultural products and food fermentation, can solve the problems of failure to effectively retain the functional components of lily, loss, etc., and achieve the effect of reducing consumption and ensuring release

Pending Publication Date: 2019-06-04
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fermentation technology is currently the method commonly used to extract the functional components in lily, but the conventional fermentation process will often cause a large loss of functional components such as polysaccharides and steroid glycosides in lily, which will be converted into organic acids after being used by bacteria. or other fermented products, the obtained fermented products failed to effectively retain the functional components in lily

Method used

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  • Lily bulb fermentation product and preparation method thereof
  • Lily bulb fermentation product and preparation method thereof
  • Lily bulb fermentation product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The present embodiment provides a kind of preparation method of lily fermented product, comprises the steps:

[0061] 1. Mix the cleaned fresh lily with 3 times the mass of water and beat to obtain a beating liquid.

[0062] 2. Add cellulase to the beating liquid for enzymolysis. The amount of cellulase added is about 15 FPU / g (mass of lily), and the temperature during the enzymolysis process is controlled at 46±1°C, and the stirring speed is maintained at 80r / g. min, after about 45min, the enzymatic hydrolysis solution was obtained.

[0063] 3. Mix wheat protein peptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate, calcium carbonate, Tween 80, lily pulp, apple pulp and tomato pulp, dissolve in purified water and make up to volume to obtain a culture medium. The mass content of each component is: wheat protein peptide powder 0.6%, glucose 0.3%, sodium acetate 0.3%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.01%, calci...

Embodiment 2

[0069] The present embodiment provides a kind of preparation method of lily fermented product, comprises the steps:

[0070] 1. Soak the clean dried lily in hot water at 55±5°C for half an hour, then mix it with water about 7 times the mass for beating to obtain a beating liquid.

[0071] 2. Add cellulase to the beating liquid for enzymolysis. The amount of cellulase added is about 15 FPU / g (mass of lily), the temperature during the enzymolysis process is maintained at 46±1°C, and the stirring speed is maintained at 90r / min , after about 45min, the enzymolysis solution was obtained.

[0072] 3. Mix wheat protein peptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate, calcium carbonate, Tween 80, lily pulp, apple pulp and tomato pulp, dissolve in purified water and make up to volume to obtain a culture medium. The mass content of each component is: wheat protein peptide powder 0.7%, glucose 0.4%, sodium acetate 0.4%, potassium dihydrogen pho...

Embodiment 3

[0078] The present embodiment provides a kind of preparation method of lily fermented product, comprises the steps:

[0079] 1. Mix the clean fresh lily with about 4 times the quality of water for beating to obtain a beating liquid.

[0080] 2. Add cellulase to the beating liquid for enzymolysis. The amount of cellulase added is 20 FPU / g (mass of lily), the temperature during the enzymolysis process is maintained at 46±1°C, and the stirring speed is maintained at 100r / min. After about 50 minutes, the enzymatic hydrolyzate was obtained.

[0081] 3. Mix wheat protein peptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate, calcium carbonate, Tween 80, lily pulp, apple pulp and tomato pulp, dissolve in purified water and make up to volume to obtain a culture medium. The mass content of each component is: wheat protein peptide powder 0.8%, glucose 0.5%, sodium acetate 0.5%, potassium dihydrogen phosphate 0.3%, magnesium sulfate 0.03%, calcium ca...

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Abstract

The invention provides a lily bulb fermentation product and a preparation method thereof. The preparation method of the lily bulb fermentation product comprises the following steps of performing mixedmashing on lily bulbs so as to obtain mashing liquid, inoculating the mashing liquid with seed liquid, performing fermentation until the content of reducing sugar in obtained fermentation liquid is lower than 1%, performing solid-liquid separation on the fermentation liquid, and performing homogenizing and sterilizing on the taken clear liquid so as to obtain the lily bulb fermentation product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with leuconostoc mesenteroides, lactobacillus casei, lactobacillus paracasei, lactobacillus plantarum and lactobacillus acidophilus respectively, performing extended culture, and mixing the corresponding obtained enlarged-culture liquid, and the culture mediums comprise a nitrogen source, a carbon source, inorganicsalts, an accelerant, an inhibitor, lily bulb pulp, apple pulp, tomato pulp and water. Through the adoption of the preparation method provided by the invention, functional compositions in the lily bulbs can be sufficiently reserved, so that the lily bulb fermentation product has favorable flavor.

Description

technical field [0001] The invention relates to a lily fermented product and a preparation method thereof, in particular to a fermentation process for extracting functional components in lily, belonging to the technical fields of deep processing of agricultural products and food fermentation. Background technique [0002] Lily is a perennial herb with a plant height of 70-150 cm. The bulb is spherical, pale white, and the apex is often open like a rosette. It is composed of a large number of fleshy, egg-shaped scales. In addition to containing 21.29% protein, 12.43% fat, 11.47% reducing sugar, 1.61% starch, and calcium, phosphorus, iron, 1.443 mg vitamin B and 21.2 mg vitamin C per hectogram, lily also contains some special nutrients. Ingredients, such as alkaloids such as colchicine. These ingredients act comprehensively on the human body, which not only has good nutritional and nourishing effects, but also has a certain preventive effect on various seasonal diseases cause...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23L19/00C12N1/20C12R1/245C12R1/225C12R1/25C12R1/23C12R1/01
Inventor 蔡木易陆路凌空周明崔欣悦谷瑞增鲁军潘兴昌董哲马勇徐亚光马永庆陈亮魏颖张海欣刘艳曹珂璐王憬李国明王雨辰王雨晴毕园秦修远
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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