Rhizopus oligosporus,bean dreg fermented product and preparation method of bean dreg fermented product

A technology of Rhizopus oligosporum and fermented products, applied in the fields of Rhizopus oligosporum, bean dregs fermented products and their preparation, can solve the problem of low conversion efficiency of high-quality vegetable protein, and achieve increased amino acid content, improved nutritional quality and excellent degradation ability Effect

Pending Publication Date: 2021-06-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the conversion efficiency of this strain to a large amount of high-quality plant protein rich in soybean is not high

Method used

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  • Rhizopus oligosporus,bean dreg fermented product and preparation method of bean dreg fermented product
  • Rhizopus oligosporus,bean dreg fermented product and preparation method of bean dreg fermented product
  • Rhizopus oligosporus,bean dreg fermented product and preparation method of bean dreg fermented product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preparation of seed liquid: Spread Rhizopus oligosporus CGMCC No.21461 stored at -80°C on potato dextrose agar (PDA) medium, and incubate at 28°C for 36 hours for activation; take the activated mycelium and inoculate 100 mL of potato dextrose broth (PDB) medium, 28°C, 210r·min -1 Cultivate on a shaking table for 2-3 days for secondary activation; 5500r min -1 Centrifuge for 15 min to collect the bacteria, and dilute to 1 g·mL with sterile water -1 Use as a seed solution.

[0038]Fermentation medium preparation: take 5.5g bean dregs, add 44mL water (material-to-liquid ratio 1:8) to homogenate, add 2g starch to mix, adjust pH to 4.5, set the volume to 50mL, and transfer to a 250mL Erlenmeyer flask (liquid-filled volume 20%), sterilized at 121°C, 0.1MPa for 15min, and cooled for later use.

[0039] Fermentation of bean dregs: Put the seed solution of Rhizopus oligospora CGMCC No.21461 into the fermentation medium according to the inoculum amount of 1g / mL, 30°C, 210r min...

Embodiment 2

[0041] Get 100 grams of dry bean dregs, let it cool to 38-42°C after sterilization, add the seed liquid of Rhizopus oligosporus CGMCC No.21461 prepared in Example 1, stir it evenly, put it into a plastic bag, pierce the holes, and put it into a plastic bag at 30°C Fermentation prepares bean dregs fermented product. Wherein, the concentration of Rhizopus oligosporus in the seed solution was 1 g / mL, and the amount of seed solution added was 10 mL relative to 1 kg of okara.

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Abstract

The invention relates to a rhizopus oligosporus CGMCC NO.21461, and provides application of the rhizopus oligosporus in the preparation of fermented products and a method for preparing a bean dreg fermented product by using the rhizopus oligosporus. The rhizopus oligosporus has excellent capability of degrading proteins and peptides in raw materials in the fermentation process, and is an excellent strain for preparing fermented products. The nutritional quality of the bean dreg fermented product prepared by using the rhizopus oligosporus disclosed by the invention as a fermentation strain is remarkably improved.

Description

technical field [0001] The application belongs to the field of food microbial fermentation, and specifically relates to a fermented product of Rhizopus oligosporus and bean dregs and a preparation method thereof. Background technique [0002] Soybean is an important crop, rich in protein, amino acid, fat and soybean isoflavones and other nutritional functional components, and it is a way to obtain a variety of high-quality nutrients. Because soybeans contain a large amount of high-quality vegetable protein, they are often used as processed soybean products. Okara is a by-product produced in the process of processing soybean products. It is rich in nutritional and functional components of soybeans. Existing studies have shown that the protein content in okara is 20%-25%, the fat content is 8%-11%, and the content of soybean isoflavones It is 0.1%-6.5%, which has high application value and development potential. However, due to the limited processing technology of bean dregs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L11/50A23K10/12A23K10/26C12R1/845
CPCA23K10/12A23K10/26
Inventor 李淑英王凤忠范蓓张蒙冉高雅鑫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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