Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof

A technology of ethyl acetate and fermentation process, applied in the direction of lactobacillus, bacteria used in food preparation, application, etc., can solve the problems of unstable product quality, long production cycle of rice acid, etc., and achieve good taste and flavor, strong performance, High sensory evaluation effect

Active Publication Date: 2021-07-23
麻江县明洋食品有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The researchers of the present invention provide a rice acid fermentation process and special bacteria for producing L-lactic acid and ethyl acetate by studying the fermentation microorganisms and techniques of rice sour soup, so as to solve th

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof
  • Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof
  • Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A rice acid fermentation process producing L-lactic acid and ethyl acetate, comprising the following processes:

[0035] (1) raw material pretreatment: high-speed pulverization of selenium rice, mixing, passing through an 80-mesh sieve twice to make rice flour; (2) boiling: mixing rice flour and water, the content of rice flour after mixing is 8%, heating and boiling, while Stir while heating;

[0036] (3) Gelatinization: put the boiled rice soup into a water bath for gelatinization, and stir while gelatinizing; to prevent local deterioration of the gelatinization liquid caused by uneven gelatinization; the gelatinization time is 30 minutes, and the gelatinization temperature is 60°C;

[0037] (4) Liquefaction: Add 1.0% of its quality high-temperature α-amylase to the gelatinized rice soup for liquefaction, the liquefaction time is 30min, and the liquefaction temperature is 95°C;

[0038] (5) deployment and sterilization: add honey with a mass of 5.0% to the liquefied ...

Embodiment 2

[0042] A rice acid fermentation process producing L-lactic acid and ethyl acetate, comprising the following processes:

[0043] (1) raw material pretreatment: crush selenium rice at high speed, mix, and pass through an 80-mesh sieve twice to make rice flour;

[0044] (2) Boil: mix rice flour and water, the content of rice flour after mixing is 8%, heat to boil, stir while heating;

[0045] (3) Gelatinization: put the boiled rice soup into a water bath for gelatinization, and stir while gelatinizing; to prevent local deterioration of the gelatinization liquid caused by uneven gelatinization; the gelatinization time is 30 minutes, and the gelatinization temperature is 60°C;

[0046] (4) Liquefaction: Add 1.0% of its quality high-temperature α-amylase to the gelatinized rice soup for liquefaction, the liquefaction time is 30min, and the liquefaction temperature is 95°C;

[0047] (5) Saccharification: add 0.02% of its mass glucoamylase to the liquefied rice soup, the saccharifica...

Embodiment 3

[0052] The difference between embodiment 3 and embodiment 2 is that what is added in the step (6) is not honey but the extract of A.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food, and particularly relates to a rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof. The special bacteria are lactobacillus paracasei (CCTCC NO: M2021074) and kluyveromyces marxianus (CCTCC NO: M2021073). According to the process, the lactobacillus paracasei (CCTCC NO: M2021074) and the kluyveromyces marxianus (CCTCC NO: M2021073) are adopted for fermentation to produce the rice acid. The process comprises the following steps: pretreating raw materials; performing boiling; performing gelatinization; performing liquefaction; performing saccharification; blending and sterilizing; inoculating bacteria; and fermenting. According to the prepared rice acid, the content of L-lactic acid can reach about 3.45 g/100 g, and the content of lactic acid bacteria can reach about 1.3-1.4 * 10<8> cfu/ml; the taste and flavor are good, and sensory evaluation is high; the antioxidation performance is achieved, and the DPPH clearance rate can reach about 46%; and the content of the selenium element is 0.05-0.07 mg/kg.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria. Background technique [0002] Acidic foods mainly include soybean products, fermented fish products, fermented vegetables, fermented bread and porridge, and fermented beverages. Most of these acidic foods are mainly fermented by lactic acid bacteria, which are rich in sour taste and aroma components. The lactic acid bacteria in the early stage of fermentation provide a favorable environment for the later fermentation, including the production of alcohol and esters, and the presence of yeast provides nutrients for lactic acid bacteria; thus helping The unique taste and aroma of acidic foods. [0003] Sour soup is divided into red sour soup and white sour soup. Red sour soup mainly uses tomatoes and red peppers as raw materials. White sour soup is also called rice sour. It...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12N1/20C12N1/16A23L23/00A23L33/00C12R1/225C12R1/645
CPCC12N1/20C12N1/16A23L23/00A23L33/00A23V2002/00A23V2400/165A23V2250/1626A23V2250/76
Inventor 秦礼康刘娜陆霞芬赵宇萱
Owner 麻江县明洋食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap