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Tartary buckwheat enzyme fermented by utilizing multiple strains and preparation method of tartary buckwheat enzyme

A multi-strain fermentation and tartary buckwheat enzyme technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problem of less enzyme products, achieve good product quality, and operate Simple, sweet and sour effect

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

[0004] At present, edible enzyme products mainly include capsules, tablets, powders and liquid beverages. Japanese enzymes are mainly fermented from fruits and vegetables and algae. Domestic enzyme products are mainly made from fruits and vegetables. few

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing tartary buckwheat ferment by utilizing multiple strains, comprising the following steps:

[0024] (1) Wort preparation: Weigh 0.6kg of barley malt, crush it with a roller mill (coarse: medium: fine = 3:3:4), add it to 6L water at 45°C, stir evenly, and keep for 10 minutes. Raise the temperature to 52°C for 10 minutes, 64°C for 60 minutes, 72°C for 20 minutes, and 78°C for 10 minutes, then filter to obtain wort juice with a sugar content of 6 Brix;

[0025] (2) Strain activation: inoculate yeast, Lactobacillus paracasei and acetic acid bacteria into wort agar medium (add 18g / L agar to wort, sterilize at 115°C for 20min), and incubate at 30°C for 2 days;

[0026] (3) Seed solution preparation: 300mL of wort was placed in a 500mL Erlenmeyer flask, sealed with a parafilm, sterilized at 115°C for 20min, cooled to room temperature, and inserted into the activated yeast and Lactobacillus paracasei respectively in a sterile operating table And acetic aci...

Embodiment 2

[0031] A method for preparing tartary buckwheat ferment by utilizing multiple strains, comprising the following steps:

[0032] (1) Wort preparation: Weigh 1.2 parts of barley malt, crush it with a roller mill (coarse: medium: fine = 3:3:4), add it to 6L water at 45°C, stir evenly, and keep it for 10 minutes. Raise the temperature to 52°C for 10 minutes, 64°C for 60 minutes, 72°C for 20 minutes, and 78°C for 10 minutes, then filter to obtain wort juice with a sugar content of 12Brix;

[0033] (2) Strain activation: inoculate yeast, Lactobacillus paracasei and acetic acid bacteria into wort agar medium (add 18g / L agar to wort, sterilize at 115°C for 20min), and incubate at 30°C for 2 days;

[0034] (3) Seed solution preparation: 300mL of wort was placed in a 500mL Erlenmeyer flask, sealed with a parafilm, sterilized at 115°C for 20min, cooled to room temperature, and inserted into the activated yeast and Lactobacillus paracasei respectively in a sterile operating table And ace...

Embodiment 3

[0039] A method for preparing tartary buckwheat ferment by utilizing multiple strains, comprising the following steps:

[0040] (1) Wort preparation: Weigh 1.5kg of barley malt, crush it with a roller mill (coarse: medium: fine = 3:3:4), add it to 6L water at 45°C, stir evenly, and keep it for 10 minutes. Heat up to 52°C for 10 minutes, 64°C for 60 minutes, 72°C for 20 minutes, 78°C for 10 minutes, filter to obtain wort;

[0041](2) Strain activation: inoculate yeast, Lactobacillus paracasei and acetic acid bacteria into wort agar medium (add 18g / L agar to wort, sterilize at 115°C for 20min), and incubate at 30°C for 2 days;

[0042] (3) Seed liquid preparation: put 300ml of wort in a 500mL Erlenmeyer flask, seal it with a parafilm, sterilize at 115°C for 20min, cool to room temperature, and insert activated yeast and Lactobacillus paracasei into the aseptic operation table respectively And acetic acid bacteria, 30 ℃ 150rpm / min shaker culture for 48h;

[0043] (4) Preparatio...

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PUM

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Abstract

The invention discloses a tartary buckwheat enzyme fermented by utilizing multiple strains and a preparation method thereof, and the tartary buckwheat enzyme is prepared from the following raw materials in parts by weight: 0.4-0.6 part of tartary buckwheat powder, 0.2-0.4 part of brown sugar, 0.6-1.5 parts of barley malt and zymophyte; and the zymophyte is composed of saccharomycetes, lactic acid bacteria and acetic acid bacteria. The yeast, the lactic acid bacteria and the acetic acid bacteria are used for multi-strain fermentation, the ferment fermentation period is shortened, and the ferment is rich in fragrance, moderate in sourness and sweetness, outstanding in flavor, rich in taste, simple in operation process, good in product quality, stable in performance and free of any additive; the tartary buckwheat enzyme beverage is suitable for large-scale industrial production, and has a very good market development 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 multi-bacteria, and also relates to a preparation method thereof. Background technique [0002] Tartary buckwheat is a dual-purpose crop for medicine and food. It is rich in rutin, total flavonoids, selenium, dietary fiber, vitamins and other nutrients. Tartary buckwheat has been cultivated in my country for more than 2,000 years. In 2020, the annual planting area of ​​tartary buckwheat in the country is 5-6 million mu, with a total output of 600,000-650,000 tons. The main production areas include Sichuan, Yunnan, Guizhou, Chongqing and other places. [0003] Enzyme is a product containing specific biological activity obtained by microbial fermentation using animals, plants, fungi, etc. as raw materials. There are 10 types of enzymes including food enzymes, environmental protection enzymes, daily chemical enzymes and feed...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38C12N1/20C12N1/16C12R1/225C12R1/645
CPCA23L33/00A23L2/382C12N1/20C12N1/16A23V2002/00A23V2400/165A23V2200/30A23V2250/76
Inventor 班世栋王晓丹罗小叶周鸿翔邱树毅李君怡
Owner GUIZHOU UNIV
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