Rye fermentation product as well as preparation method and application thereof

A fermentation product, rye technology, applied in biochemical equipment and methods, microorganism-based methods, fermentation, etc., can solve problems such as insufficient release of active substances, low extraction rate of active ingredients, and incomplete utilization of raw materials, etc. Achieve the effect of easy absorption, shortened fermentation cycle, and short cycle

Active Publication Date: 2020-12-15
BLOOMAGE BIOTECHNOLOGY CORP LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention adopts ethanol ultrasonic extraction method, the extraction rate of active ingredients is not high, and the active substances in the oat slag may not be fully released into the liquid, and the raw materials are not fully utilized

Method used

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  • Rye fermentation product as well as preparation method and application thereof
  • Rye fermentation product as well as preparation method and application thereof
  • Rye fermentation product as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The preparation of embodiment 1 lactic acid bacteria seed liquid

[0051] Pick Lactobacillus plantarum from the test tube and inoculate it in 500mL MRS sterile seed culture solution, and culture it statically at 34°C-38°C for 10-16h.

Embodiment 2

[0053] (1) Weigh 500g of rye and immerse in 1300g of water, accelerate germination at 28°C for 22h, then dry at 50°C for 20h, and pulverize into rye flour with a moisture content of 5.6%.

[0054] (2) Take 240g of rye flour in step (1) and add 6L of water to mix, adjust the pH to 6.5, first add 19.2g of α-amylase, enzymatically hydrolyze at 85°C, measure the change of glucose content every 0.5h, and stop after 2.5h Variety. Then adjust the pH to 8.5, add 6.4g α-glucoamylase, enzymatically hydrolyze at 50°C, measure the glucose content every 0.5h, and when there is no change after 1h, the rye flour enzymatic hydrolyzate is obtained, and the glucose content is 35.7g / L.

[0055] (3) Take 5L of the above rye flour enzymolysis solution and add 13g / L peptone as nitrogen source, add 0.8g / LK 2 HPO 4 , 2.5g / LMgSO 4 , and 1.7g / LCaCl 2 , dissolved and mixed evenly to obtain a fermentation medium.

[0056] (4) After the above-mentioned fermentation medium was sterilized and cooled, i...

Embodiment 3

[0059] (1) Weigh 200g of rye and immerse in 600g of water, accelerate germination at 29°C for 18h, then dry at 60°C for 10h, and pulverize into rye flour with a moisture content of 7.9%.

[0060] (2) Take 120g of rye flour in step (1) and add 6L of water to mix, adjust the pH to 7.5, first add 12g of α-amylase, enzymatically hydrolyze at 90°C, measure the change of glucose content every 0.5h, and it will not change after 1.0h . Then adjust the pH to 8.0, add 3.4g α-glucoamylase, enzymatically hydrolyze at 55°C, measure the glucose content every 0.5h, and when there is no change after 1.5h, the rye flour enzymatic hydrolyzate is obtained, and the glucose content is 13.3g / L.

[0061] (3) Take 5L of the above rye flour enzymatic hydrolysis solution, add 7g / L peptone as nitrogen source, add 0.3g / LKCl, 0.2g / LMnSO 4 , dissolved and mixed evenly to obtain a fermentation medium.

[0062] (4) After the above-mentioned fermentation medium was sterilized and cooled, inoculate 75 mL of ...

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Abstract

The invention discloses a preparation method of a rye fermentation product. The preparation method comprises the following steps: soaking rye in water to accelerate germination, drying, pulverizing, and screening to obtain rye flour; adding enzyme into the rye flour for enzymolysis to obtain rye flour enzymatic hydrolysate; adding a nitrogen source and inorganic salt into the rye flour enzymatic hydrolysate to obtain a fermentation medium; inoculating a lactic acid bacteria seed solution into the fermentation culture medium for fermentation, and obtaining a fermentation broth after the fermentation is finished; and removing impurities and bacteria from the fermentation broth. The preparation method is short in period, controllable in process, simple in process, and easy to amplify. The ryefermentation product is stable, effective, easy to absorb, safe and healthy, and conforms to characteristics of cosmetic raw materials.

Description

technical field [0001] The invention relates to the field of cosmetics, in particular to a fermented rye product and its preparation method and application. Background technique [0002] Rye (Secale cereale L.) is an annual or perennial herbaceous plant of the Poaceae family. It has strong stress resistance and is mainly planted in alpine regions and on thin sandy or acidic soils. Rye is now widely planted in northern Europe, North Africa and other regions, such as Germany, Poland, Russia, Turkey, Egypt, etc., all of which have a considerable planting area, and some areas even use it as the main food crop. In my country, rye is scattered in Yunnan, Guizhou, Inner Mongolia, Gansu, Xinjiang and other alpine or arid regions. It is often blended with wheat to make black bread, and can also be used for brewing (dark beer), pressing oil, or as green feed. Grass for livestock, etc. [0003] Rye is rich in nutrients, containing starch, protein, polyunsaturated fatty acids, vitamins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9794A61Q19/08A61Q19/02A61Q19/00A61Q17/04C12P1/04C12R1/25C12R1/01
CPCA61K8/9794A61Q19/08A61Q19/02A61Q19/004A61Q17/04C12P1/04A61K2800/782A61K2800/85C12R2001/25C12N1/205C12R2001/01
Inventor 孙元军陆震魏玉洁毛华刘英石艳丽郭学平
Owner BLOOMAGE BIOTECHNOLOGY CORP LTD
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