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.
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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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