A Rice Acid Fermentation Process for Quickly Producing L-Lactic Acid and Its Special Bacteria

A fermentation process and special bacteria technology, applied in the direction of fermentation, bacteria, and microorganism-based methods, can solve the problems of sour soup with mixed flavor and acid, low L-lactic acid content, poor taste and flavor, etc., and achieve good antioxidant properties, Strong performance, good taste and flavor effect

Active Publication Date: 2022-05-17
麻江县明洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of the rice sour soup provided by the above-mentioned patent adopts a natural fermentation method. Although the sour soup produced has a strong sour taste, the taste and flavor are poor, and there are a lot of miscellaneous acids associated with the sour soup, and the content of L-lactic acid is low.

Method used

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  • A Rice Acid Fermentation Process for Quickly Producing L-Lactic Acid and Its Special Bacteria
  • A Rice Acid Fermentation Process for Quickly Producing L-Lactic Acid and Its Special Bacteria
  • A Rice Acid Fermentation Process for Quickly Producing L-Lactic Acid and Its Special Bacteria

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Embodiment 1

[0031] A rice acid fermentation process for rapidly producing L-lactic acid, comprising the following processes:

[0032] (1) Raw material pretreatment: the glutinous rice is pulverized at high speed, mixed, and passed through an 80-mesh sieve twice to make rice flour;

[0033] (2) Boiling: mix rice flour and water, the content of rice flour after mixing is 8%, heat to boil, and stir while heating;

[0034] (3) Gelatinization: put the boiled rice soup into a water bath to gelatinize, and stir while gelatinizing; to prevent the gelatinization liquid from deteriorating due to uneven gelatinization; the gelatinization time is 30min, and the gelatinization temperature is 60℃;

[0035] (4) Liquefaction: add 1.0% high-temperature α-amylase by mass to the gelatinized rice soup for liquefaction, the liquefaction time is 30min, and the liquefaction temperature is 95°C;

[0036] (5) Sterilization: pasteurized at 95°C for 20 minutes;

[0037] (6) Inoculation: when the rice soup is cool...

Embodiment 2

[0040] A rice acid fermentation process for rapidly producing L-lactic acid, comprising the following processes:

[0041] (1) Raw material pretreatment: the selenium rice is pulverized at high speed, mixed, and passed through an 80-mesh sieve twice to make rice flour;

[0042] (2) Boiling: mixing rice flour and water, the content of rice flour after mixing is 0.5%, heating and boiling, stirring while heating;

[0043] (3) Gelatinization: put the boiled rice soup into a water bath to gelatinize, and stir while gelatinizing; to prevent the gelatinization liquid from deteriorating due to uneven gelatinization; the gelatinization time is 30min, and the gelatinization temperature is 60℃;

[0044] (4) Liquefaction: add 1.0% high-temperature α-amylase by mass to the gelatinized rice soup for liquefaction, the liquefaction time is 30min, and the liquefaction temperature is 95°C;

[0045] (5) Saccharification: add 0.02% saccharification enzyme by mass to the liquefied rice soup, the s...

Embodiment 3

[0050] A rice acid fermentation process for rapidly producing L-lactic acid, comprising the following processes:

[0051] (1) Raw material pretreatment: the glutinous rice is pulverized at high speed, mixed, and passed through a 100-mesh sieve twice to make rice flour;

[0052] (2) Boiling: mixing rice flour and water, the content of rice flour after mixing is 4.0%, heating and boiling, stirring while heating;

[0053] (3) Gelatinization: put the boiled rice soup into a water bath to gelatinize, and stir while gelatinizing; to prevent the gelatinization liquid from deteriorating locally due to uneven gelatinization; the gelatinization time is 40min, and the gelatinization temperature is 50℃;

[0054] (4) Liquefaction: add 1.0% of its mass of high-temperature α-amylase to the gelatinized rice soup for liquefaction, the liquefaction time is 40min, and the liquefaction temperature is 85°C;

[0055] (5) Saccharification: add 0.03% saccharification enzyme by mass to the liquefied ...

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Abstract

The invention belongs to the field of food technology, in particular to a rice acid fermentation process for rapidly producing L-lactic acid and special bacteria. The bacterial strain is Lactobacillus paracasei (Lactobacillus paracasei) H4‑11, which has been preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M2021074. Lactobacillus paracasei H4-11 is used to ferment and produce rice acid, and the process includes: raw material pretreatment, boiling, gelatinization, liquefaction, saccharification, sterilization, inoculation, and fermentation. The prepared rice acid, the content of L-lactic acid can reach about 2.61g / 100g, and the content of lactic acid bacteria can reach 1.42×10 8 About cfu / ml; good taste and flavor, high sensory evaluation; and has antioxidant properties, DPPH clearance rate can reach about 46%, and has a good probiotic function.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a rice acid fermentation process for rapidly producing L-lactic acid and special bacteria thereof. Background technique [0002] Guizhou sour soup, as the unique "sour food culture" of the Miao and Dong peoples for thousands of years, is not only rich in nutrition and low in fat, but also has unique functions such as seasoning, aroma, removing fishy mutton, relieving greasy, appetizing and strengthening the spleen, and increasing appetite. In addition, rice acid is similar to enzyme products and forms a variety of physiologically active substances due to fermentation, which have the functions of anti-fatigue, anti-aging, regulating immunity, and improving cardiovascular diseases. Emerging industries with regional characteristics and advantages after chili food and "Moutai" sauce-flavored wine. [0003] Rice sour, commonly known as white sour soup, is mainly based on ric...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P7/56C12R1/225
CPCC12P7/56
Inventor 秦礼康刘娜潘季红赵宇萱陆霞芬
Owner 麻江县明洋食品有限公司
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