Rice source ferment and preparation method and application thereof

A fermented product, rice source technology, applied in biochemical equipment and methods, microorganism-based methods, fermentation and other directions, can solve the problems of protein and fat prone to rancidity, increased deodorization production process, bad odor of fermentation products, etc. Achieve excellent compatibility, good smell, and reduce the effect of bacterial contamination.

Pending Publication Date: 2019-11-22
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] According to existing bibliographical reports, lactic acid bacteria rice fermentation is mainly anaerobic purebred monobacteria fermentation, and such fermentation process mainly has the following deficiencies: (1) fermentation conditions are harsh, and production cost is high
Since the fermentation process is a strict anaerobic process, in order to maintain the anaerobic fermentation conditions, the reactor needs to be fed with nitrogen, and the production equipment is required to be high, thereby increasing the production cost, such as the patent CN1256938C; (2) The fermentation product has a bad smell, Subsequent need to increase the deodorization production process
It is difficult to effectively degrade the protein and fat in rice by single-bacteria fermentation, and the residual protein and fat are prone to rancidity and bad smell during the fermentation process. Therefore, the fermentation product needs to be deodorized before it can be used in cosmetics
(3) Acid production in the single-bacteria fermentation process is slow and easy to infect bacteria

Method used

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  • Rice source ferment and preparation method and application thereof
  • Rice source ferment and preparation method and application thereof
  • Rice source ferment and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a method for preparing rice-derived fermented product, the specific steps are as follows:

[0042] 1) Preparation of seed medium or fermentation medium: soybean peptone 10.0g / L, yeast powder 4.0g / L, glucose 20.0g / L, dipotassium hydrogen phosphate 2.0g / L, sodium acetate 5.0g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.25g / L, distilled water 1000g / L, pH 6.2±0.2, 121°C damp heat sterilization for 15min;

[0043] 2) Seed culture: inoculate Bacillus subtilis in the seed medium prepared in 1), the inoculum amount of the strain used is 0.1 wt%, place it in a constant temperature incubator at 30°C, and cultivate it for 24 hours to obtain a seed liquid;

[0044] 3) Rice pretreatment: Weigh 30 kg of japonica rice or glutinous rice and crush it in a pulverizer. The rice grain size is 60 mesh, and then placed in an oven at 80° C. for 2 hours to obtain ground rice, which is cooled for later use;

[0045] 4) Fermentation culture: the seed solution obta...

Embodiment 2

[0049] This embodiment provides a method for preparing rice-derived fermented product, the specific steps are as follows:

[0050] 1) Preparation of seed medium or fermentation medium: soybean peptone 10.0g / L, yeast powder 4.0g / L, glucose 20.0g / L, dipotassium hydrogen phosphate 2.0g / L, sodium acetate 5.0g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.25g / L, distilled water 1000g / L, pH 6.2±0.2, 121°C damp heat sterilization for 15min;

[0051] 2) Seed cultivation: Bacillus subtilis and Lactobacillus acidophilus were mixed and inoculated in the seed medium prepared in 1), the inoculation amount of the strains used was 0.5wt%, placed in a constant temperature incubator at 35°C, and cultivated for 24h to obtain seed liquid;

[0052] 3) Rice pretreatment: Weigh 30 kg of japonica rice or glutinous rice and crush it in a pulverizer, take rice grains with a size of 60 mesh, and then place them in an oven at 95°C for 4 hours to obtain crushed rice, and cool it for later use;

[0...

Embodiment 3

[0057] This embodiment provides a method for preparing rice-derived fermented product, the specific steps are as follows:

[0058] 1) Preparation of seed medium or fermentation medium: soybean peptone 10.0g / L, yeast powder 4.0g / L, glucose 20.0g / L, dipotassium hydrogen phosphate 2.0g / L, sodium acetate 5.0g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.25g / L, distilled water 1000g / L, pH 6.2±0.2, 121°C damp heat sterilization for 15min;

[0059] 2) Seed cultivation: Bacillus subtilis, Bacillus licheniformis, Streptococcus thermophilus and Lactobacillus acidophilus were inoculated in the seed medium prepared in 1), the inoculation amount of the bacteria used was 1.0wt%, placed at 38°C In a constant temperature incubator, cultivate for 24 hours to obtain a seed solution;

[0060] 3) Rice pretreatment: Weigh 30 kg of japonica rice or glutinous rice and pulverize it in a pulverizer. The rice grain size is 80 mesh, and then placed in an oven at 105° C. for 6 hours to obtain groun...

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Abstract

The invention provides a rice source ferment and a preparation method and application thereof. The preparation method mainly comprises the following steps that 1) bacillus subtilis, bacillus licheniformis, streptococcus thermophilus and lactobacillus acidophilus are mixed and inoculated into a seed medium to obtain a seed solution; 2) rice is smashed and then placed in a drying oven for hot baking; 3) the seed solution is inoculated into a fermentation medium and placed in a constant temperature incubator for culture to obtain a fermentation solution; 4) the smashed rice is added into the fermentation solution, protease is added, then culture continues to be carried out, fermented rice is obtained, and fermentation is stopped; 5) the fermented rice is taken out and cleaned with distilled water, xanthan gum or a sodium hyaluronate solution is added, stirring is carried out to form slurry, a grinder is used for grinding and smashing, then a drying machine is used for adjusting the watercontent, and rice source ferment powder is obtained. The prepared rice source ferment has the advantages of stable emulsifying performance, pleasant smell, excellent compatibility and the like.

Description

technical field [0001] The invention relates to a method for preparing rice-source fermented products by using a fermentation method and an application thereof, belonging to the fields of biological fermentation and natural cosmetic raw materials. Background technique [0002] Emulsifiers are one of the most important basic raw materials in cosmetics. At present, emulsifiers used in cosmetics are mainly chemically synthesized emulsifiers, which can cause irritation to human skin to a certain extent. Therefore, the development of green, natural and safe emulsifiers is of great significance to the cosmetic industry. According to literature reports, natural substances such as phospholipids, amino acids, and sucrose esters have a certain emulsifying ability, and can partially replace chemical emulsifiers in cosmetics. However, its application in cosmetics is limited due to its emulsification stability and poor skin feel. [0003] Studies have shown that fermented rice, a rice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04A61K8/92A61K8/9794A61K8/34A61K8/365A61K8/31A61Q19/00C12R1/125C12R1/10C12R1/46C12R1/23
CPCC12P1/04A61K8/92A61K8/922A61K8/375A61K8/9794A61K8/345A61K8/342A61K8/365A61K8/31A61Q19/00A61K2800/10A61K2800/85C12R2001/10C12N1/205C12R2001/23C12R2001/125C12R2001/46
Inventor 荣绍丰潘悦管世敏张婉萍蔡宝国李茜茜张硕
Owner SHANGHAI INST OF TECH
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