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Process for high-valued utilization of innominatam Kwai

A nameless sunflower, high-value technology, applied in the direction of application, function of food ingredients, microbial-based methods, etc., can solve the problems affecting the structure and activity of polysaccharides, low activity of polysaccharides, long extraction time, etc., and achieve strong antioxidant capacity , the effect of strong antioxidant capacity

Inactive Publication Date: 2019-12-17
青岛浩大生物科技工程有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reflux method is a traditional polysaccharide extraction method, which has the disadvantages of long extraction time, high energy consumption, large solvent consumption, low yield and relatively low polysaccharide activity.
In recent years, methods such as flash extraction (HE), ultrasonic extraction (UE), and ultrasonic extraction (ME) have been widely used in the extraction of plant polysaccharides. These methods have the characteristics of short time, small amount of solvent, and high extraction yield. The polysaccharide extraction method not only affects the extraction efficiency of polysaccharides, but also affects the structure and activity of polysaccharides, thereby affecting the nutritional characteristics of the nameless sunflower extract
Establishing an extraction method with high antioxidant and nutritional properties of Anonymous sunflower is the most important technical drawback in this field

Method used

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  • Process for high-valued utilization of innominatam Kwai

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preparation example Construction

[0021] (1) The preparation method of the seed liquid of Aspergillus oryzae is as follows: Under sterile conditions, the potato medium is used to cultivate at 35-40°C for 24 hours to obtain the seed liquid of Aspergillus oryzae, and the effective number of viable bacteria in the seed liquid is required to be ≥10 9 cfu / mL.

[0022] (2) The preparation method of Bacillus subtilis seed liquid is as follows: Under sterile conditions, use LB medium to cultivate at 28-32°C for 24 hours to obtain liquid Bacillus seed liquid, and the effective number of viable bacteria in the seed liquid is required to be ≥10 9 cfu / mL.

Embodiment 1

[0024] A process for high-value utilization of nameless sunflower, the specific process steps include:

[0025] (1) Ultrasonic-assisted enzymatic hydrolysis: remove impurities from the raw material of the unknown sunflower, crush it, pass through a sieve of 80-150 mesh, then add pure water with a mass ratio of 10 times the raw material of the unknown sunflower, soak at 40-60°C for 50 minutes; add the raw material of Chinese herbal medicine The mass ratio of 2.5% cellulase and 1.5% non-starch polysaccharidase is extracted with ultrasonic assistance for 10 minutes, the ultrasonic power is 250-400W, and then left to stand for more than 30 minutes;

[0026] (2) Aerobic fermentation: Continue to add 10 times pure water to the enzymatic hydrolyzed sunflower extract, and then add 4% glucose, 0.4% ammonium sulfate, 0.15% potassium dihydrogen phosphate, and 0.01% magnesium sulfate to the fermentation broth , stir evenly; inoculate Aspergillus oryzae and Bacillus subtilis into the ferme...

Embodiment 2

[0029] A process for high-value utilization of nameless sunflower, the specific process steps include:

[0030] (1) Ultrasonic-assisted enzymatic hydrolysis: remove the impurities of the nameless sunflower raw material, pulverize it, pass through a 80-150 mesh sieve, then add pure water with a mass ratio of 10 times the weight of the nameless sunflower raw material, and add Maca with a mass ratio of 3% of the nameless sunflower. Soak at 40-60°C for 50 minutes; add 2.5% cellulase and 1.5% non-starch polysaccharase in the mass ratio of Chinese herbal medicine raw materials, and extract for 10 minutes with the help of ultrasonic wave, the ultrasonic power is 250-400W, and then let it stand for more than 30 minutes;

[0031] (2) Aerobic fermentation: Continue to add 10 times pure water to the enzymatic hydrolyzed sunflower extract, and then add 4% glucose, 0.4% ammonium sulfate, 0.15% potassium dihydrogen phosphate, and 0.01% magnesium sulfate to the fermentation broth , stir even...

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Abstract

The invention discloses a process for high-valued utilization of innominatam Kwai, and belongs to the field of biotechnology. By using innominatam Kwai as the raw material and integrating a modern biological separation technology, a biological enzymolysis technology, a mixed bacteria microbial fermentation technology and a Chinese herbal medicine compatibility application technology, an innominatam Kwai extracting solution is prepared through the ultrasonic-assisted enzymolysis and compound microbial fermentation process, wherein cellulase and protease are adopted in the ultrasonic-assisted enzymolysis process, and compound microbial fermentation includes two-stage fermentation of aerobic fermentation and anaerobic fermentation; the content of polysaccharide and flavone in the obtained innominatam Kwai extracting solution is remarkably increased, and the innominatam Kwai extracting solution has high oxidation resistance; and the extracting solution can be subjected to concentration, adsorption drying, alcohol precipitation or resin purification and the like according to application ways, and high-valued utilization in the fields of health care, food, medicine, preservation and thelike is realized.

Description

technical field [0001] The invention relates to a process for high-value utilization of sunflower, in particular to an extract of sunflower with high active ingredient extraction rate and high antioxidant capacity prepared by collaborative fermentation of microorganisms, belonging to the field of biotechnology. Background technique [0002] Anonymous sunflower, Malvaceae, annual herb, among more than 200 chrysanthemum plants, has the most edible, medicinal and health effects, and has extremely high utilization value. In addition to viewing the green environment, the treasure is that there is no waste in the whole plant. The buds, seedlings, young tips, flower buds, and tender fruits are rich in protein, high-polymer gum, Ve, Vc and minerals, and can be used as new varieties for the market. , Families and restaurants can be used for stir-frying, cold salad, soup, etc., suitable for both meat and vegetables. The taste is unique, sticky, sweet and slippery. There is no similar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A61K36/185C12P39/00C12P17/06C12P19/04C12R1/125C12R1/225C12R1/69
CPCA23L33/105A23V2002/00A61K36/185A61K2236/19C12P17/06C12P19/04C12P39/00A23V2200/30A23V2250/21A23V2300/48A23V2250/2116
Inventor 王群梁志勇
Owner 青岛浩大生物科技工程有限责任公司
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