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Rice fermented product, rice fermentation extract, preparation method and application

A technology for fermented products and extracts, which is applied in the fields of rice fermented products, rice fermented extracts and preparations, can solve problems such as inability to decompose active components, and achieve the effects of increasing the content of total polyphenols and total flavonoids and having good antioxidant activity.

Active Publication Date: 2021-09-28
INGREDI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, patents CN105193658A and CN107496296A use bifidobacterium and yeast to ferment rice for cosmetics respectively; but the above two fermentation methods cannot decompose the active ingredients well

Method used

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  • Rice fermented product, rice fermentation extract, preparation method and application
  • Rice fermented product, rice fermentation extract, preparation method and application
  • Rice fermented product, rice fermentation extract, preparation method and application

Examples

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preparation example Construction

[0033] The invention provides a method for preparing a rice fermented product, which comprises the following steps: using fermentation bacteria to ferment a mixture containing rice and water to obtain a rice fermented product;

[0034] The viable count of the fermenting bacteria in the fermentation system is (0.5~2.5)×(10 5 ~10 18 ) CFU / g;

[0035] The fermentation bacteria include aspergillus and lactic acid bacteria;

[0036] The ratio of the number of viable bacteria in the fermentation system between the Aspergillus and lactic acid bacteria is 1: (1-4);

[0037] The lactic acid bacteria include one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.

[0038] The invention uses fermentation bacteria to ferment the mixture containing rice and water to obtain rice fermented product. In the present invention, said rice is Gramineae (Gramineae) Oryza (Oryza) rice (Ory...

Embodiment 1

[0050] A rice fermented product, the preparation method is as follows:

[0051] 1 Sterilization: Mix purple rice and water according to the material-to-liquid ratio of 1g: 3mL, and heat to sterilize.

[0052] 2 Inoculation: Cool the mixture in step 1 to 40°C for inoculation. Among them, the fermentation strains are Aspergillus and lactic acid bacteria. Aspergillus was purchased from China Industrial Microbiology Culture Collection Management Center, and the culture preservation number is: CICC 2014; lactic acid bacteria were purchased from China Industrial Microbiology Culture Collection Management Center, including Lactobacillus delbrueckii. Bulgarian subspecies, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, strain preservation numbers are: CICC 6099, CICC 20174, CICC 6085, CICC 23166, CICC 23184. Among them, the number of live bacteria in the fermentation system is 2×10 16 CFU / g. The fermentation bacteria are inoculat...

Embodiment 2

[0055] A fermented rice product, the preparation method of which is the same as in Example 1, the difference being that the ratio of the number of live bacteria of Aspergillus and lactic acid bacteria is 1:1.

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PUM

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Abstract

The invention provides a rice fermented product, a rice fermentation extract, a preparation method and application and belongs to the technical field of rice processing. The preparation method of the rice fermented product provided by the invention comprises the following step: fermenting a mixture containing rice and water by using fermentative bacteria to obtain the rice fermented product, wherein the fermentative bacteria comprise Aspergillus and Lactobacillus; the viable count ratio of the Aspergillus to the Lactobacillus is 1: (1-4); and the viable count of the fermentative bacteria in a fermentation system is (0.5-2.5)*(10<5> to 10<18>)CFU / g. According to the rice fermented product, the rice fermentation extract, the preparation method and the application, the rice is fermented by adopting the Aspergillus and the Lactobacillus, so that the content of total polyphenols and total flavonoids in a fermented product is remarkably increased, and the obtained rice fermented product has good antioxidation activity and a skin tightening effect and is very suitable for being used in skin care products, cosmetics and hair products.

Description

technical field [0001] The invention belongs to the technical field of rice processing, and in particular relates to a rice fermented product, a rice fermented extract, a preparation method and an application. Background technique [0002] Rice is rich in protein, carbohydrates, calcium and other nutrients, and colored rice is also rich in anthocyanins. Rice anthocyanins are flavonoids, which have the functions of changing enzyme activity in the body, improving microcirculation, improving body immunity, anti-oxidation and delaying aging. [0003] At present, the common methods of rice processing are enzymatic treatment or microbial fermentation, which are mostly used in wine making, food and health care industries. For example, patents CN105193658A and CN107496296A use bifidobacteria and yeast to ferment rice for cosmetics respectively; but the above two fermentation methods cannot decompose the active ingredients well. Therefore, it is of great significance to develop a m...

Claims

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Application Information

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IPC IPC(8): A61K8/9794A61Q19/00A61Q19/08A61Q5/00
CPCA61K8/9794A61Q19/00A61Q19/08A61Q5/00A61K2800/85A61K2800/10
Inventor 王媛马占林郑晓琼冯秋红黄灿周戟罗慧
Owner INGREDI BIOTECH CO LTD