A kind of rye fermentation product and its preparation method and application

A fermentation product, rye technology, applied in biochemical equipment and methods, microbial-based methods, fermentation, etc., can solve the problems of insufficient release of active substances, incomplete utilization of raw materials, low extraction rate of active ingredients, etc., to achieve Easy to absorb, shorten the fermentation cycle, and the effect of short cycle

Active Publication Date: 2022-07-26
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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  • A kind of rye fermentation product and its preparation method and application
  • A kind of rye fermentation product and its preparation method and application
  • A kind of rye fermentation product and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0051] Lactobacillus plantarum was picked from the test tube and inoculated into 500 mL of sterile seed culture solution of MRS, and cultured at 34°C-38°C for 10-16 hours.

Embodiment 2

[0053] (1) Weigh 500g of rye and immerse it in 1300g of water, germinate 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, enzymolysis at 85°C, measure the change of glucose content every 0.5h, and no longer after 2.5h Variety. Then adjust the pH to 8.5, add 6.4g α-glucoamylase, enzymatic hydrolysis at 50°C, measure the glucose content every 0.5h, and when there is no change after 1h, obtain the rye flour enzymatic hydrolyzate solution with a glucose content of 35.7g / L.

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

[0056] (4) After the above fermentation medium is sterilized and cooled, inoculate 100 mL of the lact...

Embodiment 3

[0059] (1) Weigh 200g of rye and immerse it in 600g of water, germinate at 29°C for 18h, then dry at 60°C for 10h, and pulverize it 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, enzymolysis at 90°C, measure the change of glucose content every 0.5h, and no change after 1.0h . Then adjust the pH to 8.0, add 3.4g α-glucoamylase, enzymatic hydrolysis at 55°C, measure the glucose content every 0.5h, and when there is no change after 1.5h, obtain the rye flour enzymatic hydrolyzate solution with a glucose content of 13.3g / L.

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

[0062] (4) After the above fermentation medium is sterilized and cooled, inoculate 75 mL of the lactic acid bacteria seed liqui...

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Abstract

The invention discloses a method for preparing a rye fermentation product, which comprises the following steps: soaking the rye in water for germination, drying, pulverizing, and sieving to obtain rye flour; adding enzymes to the rye flour for enzymatic hydrolysis to obtain rye flour enzyme hydrolyzing liquid; adding nitrogen source and inorganic salt to the rye flour enzymatic hydrolyzing liquid to obtain a fermentation medium; inoculating the lactic acid bacteria seed liquid into the fermentation medium for fermentation, and after the fermentation is completed, a fermentation liquid is obtained; Liquid in addition to impurities, sterilization. The preparation method of the rye fermentation product provided by the invention has the advantages of short cycle, controllable process, simple and easy to enlarge process, stable product, good efficacy, easy absorption, safety and health, and conforms to the characteristics of cosmetic raw materials.

Description

technical field [0001] The invention relates to the field of cosmetics, in particular to a rye fermentation product and a preparation method and application thereof. Background technique [0002] Rye (Secale cereale L.) is a grass family, an annual or over-annual herb with strong resistance to stress. It 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 have a considerable planting area, and some regions even use it as the main food crop. In my country, rye is scattered in alpine or arid regions such as Yunnan, Guizhou, Inner Mongolia, Gansu, Xinjiang, etc. It is often mixed with wheat to make black bread, and can also be used for brewing (dark beer), oil extraction, or as green feed Pasture raising livestock, etc. [0003] Rye is nutritious and contains starch, protein, polyunsaturated fatty acids, vitamins and mineral...

Claims

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Application Information

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Patent Type & Authority Patents(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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