Microbial compound fermented tartary buckwheat enzyme and preparation method thereof

A technology of compound fermentation and tartary buckwheat enzyme, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of lack of official statistical data, difficult to guarantee product quality, exaggerated product efficacy, etc., and achieve a simple operation process. , The product performance is stable, and the effect of increasing the variety of applications

Pending Publication Date: 2021-06-22
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no standards for enzyme products in China. Due to the lack of unified product production standards and quality standards, some merchants add other ingredients to their products. Many

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of tartary buckwheat ferment by microbial composite fermentation, comprising the following steps:

[0022] (1) Raw material preparation: crush tartary buckwheat with full fruit grains, no rot and mildew, through a 40-mesh sieve, and put it in a 4 ℃ refrigerator for later use;

[0023] (2) Strain activation: inoculate the yeast preserved on the slant into the wort medium, inoculate the Lactobacillus paracasei and Lactobacillus plantarum into the MRS solid medium, culture the yeast at 30°C, and culture the lactic acid bacteria at 37°C for 2 days;

[0024] (3) Seed solution culture: Weigh 40g of maltose syrup, fully dissolve it in a 1000ml beaker filled with 400ml of 75℃ water, divide it into three Erlenmeyer flasks, seal it with a parafilm, and sterilize it at 115℃ Sterilize in the pot for 20 minutes, after cooling to room temperature, insert the activated three strains into the aseptic operation table, label them, and culture them on a shaking table ...

Embodiment 2

[0032] A preparation method of tartary buckwheat ferment by microbial composite fermentation, comprising the following steps:

[0033] (1) Raw material preparation: crush tartary buckwheat with full fruit grains, no rot and mildew, through a 40-mesh sieve, and put it in a 4 ℃ refrigerator for later use;

[0034] (2) Strain activation: inoculate the yeast preserved on the slant into the wort medium, inoculate the Lactobacillus paracasei and Lactobacillus plantarum into the MRS solid medium, culture the yeast at 30°C, and culture the lactic acid bacteria at 37°C for 2 days;

[0035] (3) Seed solution culture: Weigh 45g of maltose syrup, fully dissolve it in a 1000ml beaker filled with 450ml of water at 75°C, divide it into three Erlenmeyer flasks, seal with a parafilm, and sterilize at 115°C Sterilize in the pot for 20 minutes, after cooling to room temperature, insert the activated three strains into the aseptic operation table, label them, and culture them on a shaking table f...

Embodiment 3

[0043] A preparation method of tartary buckwheat ferment by microbial composite fermentation, comprising the following steps:

[0044] (1) Raw material preparation: crush tartary buckwheat with full fruit grains, no rot and mildew, through a 40-mesh sieve, and put it in a 4 ℃ refrigerator for later use;

[0045] (2) Strain activation: inoculate the yeast preserved on the slant into the wort medium, inoculate the Lactobacillus paracasei and Lactobacillus plantarum into the MRS solid medium, culture the yeast at 30°C, and culture the lactic acid bacteria at 37°C for 2 days;

[0046] (3) Seed solution culture: Weigh 50g of maltose syrup, fully dissolve it in a 1000ml beaker filled with 500ml of water at 75°C, divide it into three Erlenmeyer flasks, seal with a parafilm, and sterilize at 115°C Sterilize in the pot for 20 minutes, after cooling to room temperature, insert the activated three strains into the aseptic operation table, label them, and culture them on a shaking table f...

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PUM

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Abstract

The present invention discloses a microbial compound fermented tartary buckwheat enzyme and a preparation method thereof, the microbial compound fermented tartary buckwheat enzyme comprises the following raw materials in parts by weight: 75-85 parts of tartary buckwheat powder, 310-330 parts of brown sugar, 5-7 parts of glucoamylase, 110-140 parts of malt syrup, saccharomycetes and lactic acid bacteria; and the microbial compound fermented tartary buckwheat enzyme is prepared through the steps of raw material preparation, blending and sterilization, lactic acid bacteria and yeast seed liquid culture, fermentation, pasteurization, blending and the like. The lactic acid bacteria and yeast compound fermentation technology is adopted, the production cycle is obviously shortened compared with the natural fermentation cycle, the fermentation condition is easier to control compared with the natural condition, and a sweetening agent is used for blending the product after fermentation, so that the flavor and the characteristics of the product are enhanced, and the product is stable in performance, good in flavor, free of preservatives, the product fully exerts the nutritional value of tartary buckwheat, increases the application types of the seasoning, is simple in operation process, is suitable for large-scale industrial production, and has a very good market application prospect.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a tartary buckwheat enzyme fermented by microorganisms, and also relates to a preparation method thereof. Background technique [0002] Tartary buckwheat belongs to the family Polygonaceae, and it is a rare medicinal and edible crop in nature. Tartary buckwheat has unique, comprehensive and rich nutrients: good medicinal properties, high content of bioflavonoids, rich in selenium, and various nutrients necessary for the human body. It is a typical embodiment of the homology of medicine and food in my country. Tartary buckwheat has the effect of laxative and detoxification, and it can be made into tea after frying. Drinking it every day has the effect of auxiliary treatment for patients with three highs, and can also naturally supplement selenium for the human body. It has excellent nutritional and health value and extraordinary Therapeutic effect. Nowadays, mo...

Claims

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Application Information

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IPC IPC(8): A23L33/00C12N1/16C12N1/20C12R1/25C12R1/225C12R1/645
CPCA23L33/00C12N1/16C12N1/20A23V2002/00A23V2400/165A23V2400/169A23V2200/30A23V2200/242A23V2250/616A23V2250/76
Inventor 邱树毅王晓丹罗小叶
Owner GUIZHOU UNIV
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