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Solid-state fermentation method for improving nutritional value of tea residues

A nutritional value, solid state fermentation technology, applied in the direction of animal feed, animal feed, application, etc., to achieve the effect of improving nutritional value, improving flavor, and increasing content

Pending Publication Date: 2021-04-02
ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corningmycin has a wide range of applications, but most of them are concentrated in the production of cellulase by fermentation, or as bio-control bacteria to prevent various harmful pathogens, and there are no studies and reports on its fermented tea dregs.

Method used

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  • Solid-state fermentation method for improving nutritional value of tea residues
  • Solid-state fermentation method for improving nutritional value of tea residues
  • Solid-state fermentation method for improving nutritional value of tea residues

Examples

Experimental program
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Effect test

Embodiment 1

[0036] The screening of embodiment 1 tea dregs fermentation conditions

[0037] The tea residues used in the following examples are all provided by Master Kong Beverage Co., Ltd., which are tea residues produced after the production of tea beverages. After drying at 60°C, they are ground into powder and passed through a 40-mesh sieve. Trichoderma koningii (T.koningii) used is GenBank: KY764915.1, and the literature Trichoderma koningii isolate CTCCSJ-G-HB40448 small subunitribosomal RNA gene, partial sequence; internal transcribed spacer 1 and 5.8 Sribosomal RNA gene, complete sequence; and The strains in internal transcribed spacer 2, partial sequence are the same. Wherein, the preparation of Trichoderma korningen bacterium liquid is as follows:

[0038] Fungal expansion and preparation of spore liquid: Potato dextrose agar medium (PDA) was used as the expansion medium. 0.2mL 2~3×10 8 pcs / mL Trichoderma korningii spore liquid is applied to the surface of the PDA medium, an...

Embodiment 2

[0100] Embodiment 2 Trichoderma konningen fermentation is on the influence of amino acid type and content in tea dregs

[0101] Amino acid is the basic unit of protein and plays an important role in the body. Its lack or improper ratio will affect the growth and development of animals. Hydrolyzed amino acids are an indicator of amino acid balance and good protein. The improvement of the composition and content of hydrolyzed amino acids is beneficial to increase the nutritional value of tea dregs.

[0102] Free amino acids are a good source of nutrients for animals and can be directly absorbed and used by animals. Therefore, the higher the FAA content, the higher its nutritional value. In addition, free amino acids reflect the sensory flavor of tea dregs, which are the main flavor components and affect the palatability of tea dregs. Therefore, using the type and content of amino acids as an index, the nutritional value changes of tea dregs before and after fermentation by Tri...

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Abstract

The invention discloses a solid-state fermentation method for improving the nutritional value of tea residues. The solid-state fermentation method comprises the following steps of taking a sterilizedmixture of tea residues and corn flour as a fermentation substrate in a mass ratio of 6: 4 to 7: 3, adding water, uniformly mixing, controlling the solid-liquid ratio to be 4: 6 to 5: 5, inoculating trichoderma koningii spore suspension with the spore concentration of 1 * 10 <6> to 1* 10 <8> / mL and the inoculum size of 4-10%, uniformly mixing the materials, ventilating, sealing, fermenting at 25-34 DEG C for 6-10 days, and drying after the fermentation is finished. According to the method, trichoderma koningii is used as a fermentation strain to ferment the tea residues for the first time, andthrough fermentation treatment, the content of crude protein, crude fat, reducing sugar and flavone in the tea residues is increased, saponin is decomposed, and the content of caffeine is kept moderate; and besides, the abundance and content of amino acids in the fermented tea residues are remarkably improved, so that on one hand, the nutritional value of the tea residues is improved, on the other hand, the palatability of the tea residues serving as animal feed additives is improved, and the application rate of the tea residues serving as the animal feed additives is increased.

Description

technical field [0001] The invention relates to the technical field of fermentation and utilization of tea dregs, in particular to a solid-state fermentation method for improving the nutritional value of tea dregs. Background technique [0002] Tea is a traditional beverage in China and the second most commonly used beverage globally after water. In 2018, global tea production was approximately 568 million tons. The emission of tea dregs in China is about 160,000 tons per year. A large amount of tea waste is generated and discarded in the open environment, and these renewable biomass resources have brought great pressure to the environment, while also wasting the bioactive components in tea. The resource utilization of tea dregs has become an urgent problem to be solved. [0003] Animal studies have shown that tea dregs can not only improve the immunity of animals, regulate muscle fiber types, but also improve the digestion ability, meat quality, antioxidant capacity and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/37
CPCA23K10/12A23K10/37Y02P60/87
Inventor 崔艺燕李家洲马现永田志梅刘志昌邓盾容庭鲁慧杰李贞明余苗
Owner ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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