A rice acid fermentation process for producing L-lactic acid and ethyl acetate and its special bacteria

A technology of ethyl acetate and fermentation process, which is applied to Lactobacillus, bacteria and bacteria used in food preparation, can solve the problems of long production cycle of rice acid and unstable product quality, and achieves good taste and flavor, strong performance, The effect of good antioxidant properties

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

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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 the long production cycle of rice acid in the prior art And the problem of unstable product quality, and improve product flavor, increase the trace element selenium content in rice acid; specifically through the following technical solutions to achieve:

Method used

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  • A rice acid fermentation process for producing L-lactic acid and ethyl acetate and its special bacteria
  • A rice acid fermentation process for producing L-lactic acid and ethyl acetate and its special bacteria
  • A rice acid fermentation process for producing L-lactic acid and ethyl acetate and its special bacteria

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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 G.

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Abstract

The invention belongs to the field of food technology, in particular to a rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria. The special-purpose bacteria are Lactobacillus paracasei CCTCC NO: M2021074 and Kluyveromyces marxe CCTCC NO: M2021073. The present invention adopts Lactobacillus paracasei CCTCC NO:M2021074 and Kluyveromyces martensis CCTCC NO:M2021073 to ferment and produce rice acid, and the process includes: raw material pretreatment; boiling; gelatinization; liquefaction; saccharification; deployment, sterilization; inoculation ; fermentation. The obtained rice acid, the content of L-lactic acid can reach about 3.45g / 100g, and the content of lactic acid bacteria can reach 1.3‑1.4×10 8 About cfu / ml; good taste and flavor, high sensory evaluation; and has antioxidant properties, DPPH clearance rate can reach about 46%; selenium content is 0.05-0.07mg / 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

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Application Information

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Patent Type & Authority Patents(China)
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
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