Fermentation method of chlorella, fermented product and composition comprising fermented product of chlorella

A fermentation method and chlorella technology, applied in the field of fermentation, can solve the problems of unsuitability for large-scale production, high equipment requirements, high energy consumption, etc., and achieve the effects of low equipment requirements, high wall breaking rate, and low energy consumption

Pending Publication Date: 2022-03-22
湖南营养树生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has relatively high requirements on equipment, and consumes a lot of energy, so it is not suitable for large-scale producti

Method used

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  • Fermentation method of chlorella, fermented product and composition comprising fermented product of chlorella
  • Fermentation method of chlorella, fermented product and composition comprising fermented product of chlorella
  • Fermentation method of chlorella, fermented product and composition comprising fermented product of chlorella

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preparation example Construction

[0042] Specifically, the preparation method of the composition includes the following steps:

[0043] 1. Preparation of the first mixture: place 0.1-10 parts of silicon dioxide, 0.1-5 parts of bifidobacteria, and 0.1-10 parts of lactic acid bacteria in a clean room with temperature controlled at 15-25°C and humidity controlled at 20%-40%. Add it into a food ziplock bag, mix thoroughly to obtain the first mixture and wait for standby. In this step, silicon dioxide is used as an anti-caking agent, which can effectively improve the pseudo-caking phenomenon of probiotic powder without affecting the activity of probiotics or destroying the embedding effect of probiotics, so that different species of probiotics Can be fully mixed evenly.

[0044] 2. The second mixture is prepared by mixing the first mixture with 5-10 parts of sorbitol, 3-7 parts of resistant dextrin, 2-5 parts of anhydrous citric acid, 2-10 parts of isomalt oligomeric, and chlorella Add 0.5-5 parts of fermented pr...

Embodiment 1

[0047] 1. Chlorella fermentation: Chlorella is made into a matrix with a water content of 40-50%, adding 1% isomaltooligosaccharide, 2% glucose, 0.2% beef extract, sterilized at 121°C for 40 minutes, and inoculated with a compound starter . Each starter is 10g, and each starter can be inoculated with 1kg of chlorella, and the starter formula content is: Lactobacillus plantarum 10.0×10 8 cfu / g, yeast 5.0×10 8 cfu / g, Bacillus subtilis 3.0×10 8 cfu / g.

[0048] 2. After mixing the sterilized chlorella and starter described in step 1 evenly, use a breathable film bag with a one-way valve to seal the package (this package is a sealed package, and the air in the package can pass through the one-way valve) discharge, but the external air cannot enter the packaging bag), the amount of each bag can be 15-25kg, and the weight of each bag is unified. After bagging, put the material into a flat pile, the height of the pile should not exceed 80cm, cultivate at 32°C, and ferment for 3 da...

Embodiment 2

[0067] The preparation method of the composition comprising chlorella fermented product comprises the following steps:

[0068] 1. Preparation of the first mixture: add 0.1 part of silicon dioxide, 0.1 part of bifidobacteria, and 0.1 part of lactic acid bacteria to food ziplock bags in sequence in a clean room with temperature controlled at 15°C and humidity controlled at 20%, and mixed thoroughly to obtain The first mixture is ready for use. In this step, silicon dioxide is used as an anti-cleaning agent, which can effectively improve the pseudo-caking phenomenon of probiotic powder without affecting the activity of probiotics or destroying the embedding effect of probiotics, so that different species of probiotics Can be fully mixed evenly.

[0069] 2. The second mixture is prepared by mixing the first mixture with 5 parts of sorbitol, 3 parts of resistant dextrin, 2 parts of anhydrous citric acid, 2 parts of oligomeric isomalt, 0.5 parts of chlorella fermented product, and...

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Abstract

The invention provides a chlorella fermentation method which comprises the following steps: adding water into chlorella to obtain a substrate, adding isomaltooligosacharide, glucose and beef extract into the substrate, sterilizing, inoculating a leavening agent, sealing the substrate, fermenting, and drying, the leavening agent comprises lactobacillus plantarum, saccharomycetes and bacillus subtilis. The invention also provides the chlorella fermented product obtained by the fermentation method and a composition comprising the chlorella fermented product.

Description

technical field [0001] The invention relates to a fermentation field, in particular to a fermentation method of chlorella. Background technique [0002] Chlorella is a common plant in the order Chromococcus, which belongs to Chlorophyta, Chlorella genus, also known as green algae. The cell structure of Chlorella is primitive, and it is one of the earliest photosynthetic organisms that appeared on the earth, and has survived on the earth for about 2 billion years. Chlorella cells are tiny and spherical or ellipsoidal, hence the name. Chlorella contains rich and balanced nutrients, rich in protein, lipid, polysaccharide, dietary fiber, vitamin A, B, C, D, E, trace elements, minerals, folic acid , chlorophyll and precious bioactive elements. In addition, chlorella also contains one of the most important ingredients - chlorella growth factor (CGF), which has the ability to induce interferon, stimulate the body's defense, macrophages, T cells and B cells in immune tissues. It...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L5/20
CPCA23L33/00A23L5/28A23V2002/00A23V2400/169A23V2200/30A23V2250/28A23V2250/61A23V2250/76
Inventor 肖宏杨涛董美娜黄晶
Owner 湖南营养树生物科技有限公司
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