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Solid state fermentation process for producing product with rich probiotics polypeptide

A solid-state fermentation, probiotic technology, applied in microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problems of high production cost, high energy consumption, complex production process, etc., and achieve low equipment investment and production technology. Simple and effective in enhancing antioxidant enzyme activity

Active Publication Date: 2007-06-06
JIANGNAN UNIV
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AI Technical Summary

Problems solved by technology

In China, there is already a development technology for the production of lactic acid bacteria fermented polypeptide products, such as the patent of application number 02156830.8 for secondary fermentation of soybean degraded yoghurt, which adopts a two-step liquid fermentation method, the production process is complicated, the energy consumption is high, and the production cost is high

Method used

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  • Solid state fermentation process for producing product with rich probiotics polypeptide

Examples

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Effect test

Embodiment 1

[0030] Example 1: Take 10Kg of soybean meal, grind it through an 80-mesh sieve, add 0.2% to 0.8% of acid protease, 0.08% of neutral protease, and 0.08% of cellulase, inoculate 0.5% of lactic acid bacteria starter, and adjust the water content to 50% with water ~55%, 35~37°C for 60~72 hours of airtight fermentation, the pH of the final product is 3.8~4.0, the degree of hydrolysis reaches about 12.5%, and the fermented product is obtained by drying.

Embodiment 2

[0031] Embodiment 2: Get 10Kg of peanut meal, pulverize and pass through a 60-100 mesh sieve, add 0.1%-0.6% of acid protease, 0.05% of neutral protease, 0.05% of cellulase, inoculate 1% of lactic acid bacteria starter, adjust the content with tap water The water content is 55%-60%, and the fermentation is airtight at 35-37°C for 70-75 hours. The pH of the final product is 4.0, the degree of hydrolysis reaches about 13%, and the fermented product is obtained by drying.

Embodiment 3

[0032] Embodiment 3: Get 10Kg of corn gluten powder, add acidic protease 1%, neutral protease 0.5%, inoculate lactic acid bacteria starter 3%, adjust water content to 55%~60% with tap water, 35~37 ℃ of airtight fermentation 60~80 hour, the pH of the final product is 4.0, the degree of hydrolysis reaches about 13%, and the fermented product is obtained by drying.

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Abstract

The solid state fermentation process for producing product with rich probiotics polypeptide belongs to the field of biological fermentation technology. The process includes the following steps: crushing bean dregs, peanut dregs and other plant protein material, adding enzyme and lactic acid bacteria as fermenting agent, regulating water content to 50-60 %, and fermentation at 35-37 deg.c for 60-80 hr to obtain the polypeptide product. The solid state fermentation process is simple, low in cost and controllable. The ultimate product has protein hydrolyzing degree of 12-15 %, average molecular weight of 1000-2000, and rich probiotics. The product is easy to absorb, and able to replenish probiotics colony and improve immunity and antioxidant capacity, and may be used widely in food product.

Description

technical field [0001] A method for producing polypeptide products rich in probiotics by solid-state fermentation belongs to the technical field of biological fermentation, and specifically relates to a method for preparing polypeptide products rich in active probiotics by solid-state fermentation using enzymes and lactic acid bacteria starters. Background technique [0002] In recent years, studies on nutritional physiology have proved that protein is basically hydrolyzed into peptides in the stomach and small intestine, and small peptides, as the main digestion product of protein, play an important role in amino acid digestion, absorption and nutrient metabolism. Small peptides can be quickly absorbed by small intestinal villous epithelial cells, and the absorption speed and absorption rate are higher than those of large molecular proteins and small molecular amino acids. In experiments with synthetic peptides, it was found that dipeptides and tripeptides were absorbed fas...

Claims

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Application Information

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IPC IPC(8): C12P21/02A23L1/305C12R1/225A23L33/185
Inventor 施用晖乐国伟王乃富李永富
Owner JIANGNAN UNIV
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