47 results about "Rhizopus oryzae" patented technology

The invention provides a diglyceride oil composition for reducing lactone as well as a product and a preparation method thereof, and relates to the technical field of functional grease processing. The preparation method of the diglyceride oil composition comprises the following steps: (1) mixing corn oil and high oleic acid peanut oil, adding glycerol and water, then adding rhizomucor miehei lipase and pseudomonas onions lipase, and reacting to obtain a material A; (2) mixing sea buckthorn seed oil, acer truncatum seed oil and rapeseed oil, adding glycerol and water, adding candida antarctica lipase B and rhizopus oryzae lipase, and reacting to obtain a material B; and (3) mixing the material A and the material B, heating and centrifuging, taking an upper-layer oil sample, and distilling under a vacuum condition to obtain the diglyceride oil composition. The diglyceride oil composition prepared by the invention has a good effect in the aspect of reducing the internal fat.

The invention provides a method for preparing Brazilian sweet or a mutant thereof, which comprises the following steps: 1) constructing an expression vector which comprises a coding sequence of the Brazilian sweet or the mutant thereof and a coding sequence of a leader peptide, and the leader peptide is derived from rhizopus oryzae lipase; and 2) introducing the expression vector into a host cell. Also provided herein are Brazilian sweet or mutants thereof prepared by the method. The sweetness of the Brazilian sweet or the mutant thereof is obviously higher than that of Brazilian sweet prepared in the prior art, and the expressed protein has no obvious sweetness delay.

The invention provides a method for preparing chickpea tempeh by fermenting chickpeas. The method comprises the following steps: sprouting, introducing lactobacillus plantarum to carry out first fermentation, introducing rhizopus oryzae to carry out second fermentation, and the like. According to the method provided by the embodiment of the invention, the chickpea tempeh is endowed with richer flavor and better taste while functional components such as protein and isoflavone of the chickpea are improved, so that the chickpea tempeh has more excellent sensory quality and higher nutritional value.

The invention discloses a heart-fire-clearing health-preserving traditional Chinese medicine health-care solid beverage and a preparation method thereof, and belongs to the technical field of solid beverage preparation. Lily and rhizoma anemarrhenae are taken as core raw materials, firstly, fat-soluble active ingredients in the raw materials are efficiently obtained through a supercritical carbon dioxide fluid extraction technology, then extraction residues are sequentially fermented through rhizopus oryzae and lactobacillus plantarum, and the utilization rate of the traditional Chinese medicine raw materials is increased; then, constructing a stable oil-in-water Pickering emulsion from an extraction solution extracted by the supercritical carbon dioxide fluid and a fermentation solution obtained after microbial fermentation under the action of the nanocellulose / soybean protein isolate composite colloidal particles, and taking the stable oil-in-water Pickering emulsion as beverage primary pulp; then, the beverage raw stock and carbon dioxide are pressurized and mixed respectively, and traditional Chinese medicine powder with a pore structure is prepared through spray drying; finally, the medicine powder and auxiliary materials are mixed, dry granulation is carried out, the solid beverage with good solubility is obtained, and the solid beverage has the health-care effects of clearing away the heart-fire and preserving health.

Lipase variants of rhizomucor miehei lipase are described herein. The lipase has a peptide sequence having at least 80% sequence similarity to SEQ ID NO: 2 and having an F94 mutation of SEQ ID NO: 2. Also described is a method of increasing the expression level of a rhizomucor miehei lipase having SEQ ID NO: 2 by introducing an F94 mutation of SEQ ID NO: 2 to produce a rhizomucor miehei lipase variant comprising a peptide sequence having at least 80% similarity to SEQ ID NO: 2 and having an F94 mutation of SEQ ID NO: 2; and the rhizomucor miehei lipase variant is expressed in a protein production system. The lipases described herein are useful for hydrolyzing an ester by providing a mixture containing a lipase variant and an ester; and a reaction product is formed under proper reaction conditions.

The invention relates to the technical field of baijiu brewing, and particularly discloses a method for increasing the content of cobaene in fen-flavor baijiu by adding fructus amomi in the brewing process, which comprises the following steps: adding fructus amomi powder into green-skin Guanyin koji according to 20% of the total mass of the koji for mixed fermentation; the green coating white clay koji is prepared from 1-3 parts of rice bran, 1-3 parts of mold koji and 5-10 parts of white clay, the mold koji is prepared by inoculating and culturing mother koji according to 1.5-2.5% of the mass of rice flour, and the mother koji comprises rhizopus oryzae, saccharomyces cerevisiae and Wickerhasenula polymorpha. The efficient synthesis of the cubene in a non-transgenic way is realized in the fen-flavor liquor for the first time.

The present application relates to the field of biotechnology and enzyme engineering, and particularly relates to a lipase mutant expressed in Escherichia coli and application thereof. Specifically, in order to solve the technical problem that the catalytic activity of the existing Rhizopus oryzae lipase (ROL) is insufficient and it is difficult to meet the needs of industrial production, the purpose of the present application is to provide a lipase variant with significantly improved catalytic activity and / or thermal stability. On the basis of the existing ROL four-point mutant ROL-E190C / V209L / E238C / D262G (the amino acid sequence is shown as SEQ ID NO. 1), the present application innovatively introduces a machine learning assisted design strategy, and through multiple rounds of 'prediction-verification-model optimization' iteration cycles, a series of excellent lipase mutants are successfully obtained.

The invention relates to an integrated device and method for landfill leachate membrane separation pretreatment and concentrated liquid treatment, belonging to the technical field of landfill leachate treatment. The device comprises a biochemical tank, a sedimentation tank, an evaporation tank and a condensation tank, wherein the biochemical tank, the sedimentation tank and the evaporation tank are integrated and arranged in a shell; the biochemical tank is filled with filtered landfill leachate and Rhizopus oryzae; the sedimentation tank is connected with a horizontal conveyor belt, a lifting conveyor belt, a drug feeding hole and a liquid collection pipe, and the liquid collection pipe conveys the clear liquid in the sedimentation tank to a membrane treatment process unit; the evaporation tank is connected with a second liquid inlet pipe and a dust suction pipe, the second liquid inlet pipe is connected with the membrane treatment process unit and is used to convey the concentrated liquid generated by the membrane treatment to the evaporation tank; the condensation tank collects water evaporated from the evaporation tank; the condensation tank is connected with the biochemical tank, and water is drained to the biochemical tank through the condensation tank to increase the pH value in the biochemical tank; the device can solve the technical problems of repeated operation of landfill leachate membrane separation treatment in the prior art, which leads to reagent waste and equipment redundancy.

The application discloses a rhizopus oryzae lipase mutant and application thereof. By mutating threonine at the 326th position of the rhizopus oryzae lipase into valine and mutating glutamic acid at the 287th position into alanine or valine, the heat stability of the obtained mutant is significantly improved compared with that of a wild type, and the mutant can better meet the requirements of industrial production. In combination with the high Sn-1, 3 selectivity of the mutant, the mutant has higher industrial application value.

The present invention discloses a process for improving the content and activity of antioxidant substances in pine pollen by fermentation with Rhizopus oryzae. The process specifically includes the following steps: preparation of a liquid medium for pine pollen, activation and inoculation of Rhizopus oryzae, and fermentation to obtain a fermentation product. The method provided by the present invention can improve the polyphenol and flavonoid contents and antioxidant properties of pine pollen through fermentation, thereby enhancing the efficacy of pine pollen, and providing theoretical and technical support for the further development of new functional pine pollen products.

The present application relates to the field of food processing and microbial fermentation technology, in particular to a method for preparing peanut Tianbei by soybean whey combined with lactic acid bacteria fermentation and peanut Tianbei, which comprises the following steps: placing clean and dry peanut kernels in soybean whey for cooking, cooking until the peanut kernels have no hard core, draining and spreading to cool, inoculating the soybean whey peanut kernels with lactobacillus plantarum, then performing constant temperature fermentation, sealing, water bath inactivation, cooling to room temperature to obtain inactivated soybean whey lactic acid bacteria fermented peanut kernels, inoculating rhizopus oryzae, fully mixing, placing in a container with holes, performing constant temperature fermentation under suitable conditions, and then performing ripening treatment to obtain peanut Tianbei. The present application uses soybean whey as a natural nutrient matrix for lactic acid bacteria and rhizopus oryzae fermentation, which not only realizes effective enrichment of resveratrol in peanut Tianbei, but also significantly improves the nutritional quality and optimizes the sensory flavor of peanut Tianbei.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The present invention discloses an application of Rhizopus oryzae CICC 40316 in the fermentation preparation of foods rich in S-adenosylmethionine, comprising the following steps: 1) adding vitamin B1, vitamin B 12 , methionine and lysine to a fermentation substrate, and mixing evenly; 2) inoculating a Rhizopus oryzae strain into the mixture obtained in step 1), and performing fermentation culture to obtain a food rich in S-adenosylmethionine. The present invention for the first time uses Rhizopus oryzae, a commonly used strain in food fermentation, to ferment and generate SAMe, and by adding VB1, VB 12 , methionine and lysine to the fermentation raw materials, the present invention induces Rhizopus oryzae to ferment grains to produce a high content of SAMe. The raw materials used all comply with the national food safety standards, without food safety risks. The produced products can be directly eaten, and risks such as high costs, production hazards and environmental hazards brought about by later extraction and purification are avoided.

The invention discloses a compound enzyme preparation for sweet wine koji as well as a preparation method and application thereof, and belongs to the technical field of enzyme preparations. According to the preparation method, the brewer's yeast and the bacillus amyloliquefaciens are coated with the low-ester pectin, then the low-ester pectin is coated with the rhizopus oryzae, in the fermentation process, the rhizopus oryzae is firstly released for saccharification, and then the concentration of calcium ions is reduced through the moisture generated by the saccharification and the rising of the fermentation temperature; further, the low-ester pectin is dissolved to release the saccharomyces cerevisiae and the bacillus amyloliquefaciens for alcoholic fermentation, so that the influence of the bacillus on the fermented alcohol is avoided. The prepared Chinese rice wine is low in fusel content, relatively good in overall flavor and texture, complete in rice grains, clear in juice, fresh and sweet in taste and relatively weak in afterbitterness.

This invention relates to the field of food fermentation technology, specifically to a high-efficiency fermentation process for purple sweet potato rice wine. It aims to solve the technical problems of significant anthocyanin degradation and fading, difficulty in balancing flavor and efficiency, poor strain adaptability, and short shelf life during the fermentation of purple sweet potato rice wine. This invention improves product quality and fermentation efficiency by constructing a specialized compound fermenting agent and employing a two-stage fermentation process with dynamic pH control. The compound fermenting agent consists of *Rhizopus oryzae*, *Monascus purpureus*, *Kluyveromyces martensii*, and *Lactobacillus plantarum*. The fermentation process employs two stages: the first stage is aerobic fermentation, which promotes the stable existence of anthocyanins and facilitates enzyme activity; the second stage is anaerobic fermentation, which further stabilizes the color and inhibits unwanted microorganisms. This invention uses ultra-high pressure sterilization combined with post-treatment with natural antioxidants to sterilize and preserve the purple sweet potato rice wine, which can improve the pigment retention rate and significantly extend the shelf life of the purple sweet potato rice wine.

The invention provides a pharmaceutical composition for reducing uric acid and a preparation method thereof, and belongs to the technical field of biological pharmacy, and the active ingredients of the pharmaceutical composition comprise an okra seed extract, a carrot leaf extract, a red sword bean extract, quercetin and resveratrol. The abelmoschus esculentus seed extract is prepared by performing compound enzymolysis on abelmoschus esculentus seeds by cellulase, pectinase and xylanase, fermenting the abelmoschus esculentus seeds by rhizopus oryzae to obtain an extracting solution, and purifying the extracting solution by a D101 macroporous adsorption resin column and a polyamide chromatographic column. The carrot leaf extract is a component which is obtained by extracting carrot leaves with an ethanol water solution and is less than 10kDa. The red sword bean extract is prepared by the following steps: degreasing red sword bean seeds, carrying out compound enzymolysis on the degreased red sword bean seeds by using neutral protease and beta-glucosidase, fermenting the degreased red sword bean seeds by using lactobacillus plantarum to obtain an extracting solution, and processing the extracting solution by using a Sephadex G25 gel column. All the components are compatible to construct a multi-component, multi-target and multi-channel action system, and good acid reduction is realized by inhibiting uric acid to generate key enzyme and regulating purine metabolism.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

The present application relates to a kind of based on minimally invasive technology and plant extract's bionic linaloe method, belong to linaloe technical field.The present application first prepares a specific distiller's yeast linaloe agent, the linaloe agent is added sesame flower or commelina communis etc. plant or its extract on the basis of traditional distiller's yeast preparation, and composite linaloe agent is formed by rhizopus oryzae fermentation effect.Secondly, minimally invasive drilling is carried out on the trunk of Aquilaria plant (such as Aquilaria sinensis), to reduce the damage to the tree body.Then, the prepared linaloe agent is injected into the drill hole, and the microinvasive wound is used as an induction site, to accelerate resin secretion and aquilaria formation by the combined action of microorganisms and plant active ingredients in the linaloe agent.The present application can quickly and effectively induce linaloe and increase the content of active ingredients of aquilaria, significantly improve the medicinal value of aquilaria, and is conducive to promoting the development of aquilaria industry.

This invention provides an in-situ gel delivery carrier for 5-aminolevulinic acid and its preparation method, belonging to the field of biomedical technology. The in-situ gel delivery carrier comprises TAT ​​peptide and *Rhizopus oryzae* lipase; the mass-to-volume ratio of TAT peptide to *Rhizopus oryzae* lipase is 0.03-0.07 g: 0.005-0.015 g. This in-situ gel delivery carrier combines a dual mechanism of "physical thermosensitive phase transition" and "biological thermosensitive enzyme activity" to achieve long-term, targeted adhesion to lesion sites. Through the nonlinear synergistic effect of *Rhizopus oryzae* lipase and TAT peptide, it precisely degrades lipid barriers and efficiently delivers drugs, thereby significantly reducing the drug concentration while exponentially increasing the conversion efficiency of protoporphyrin IX (PpIX) in target cells. The preparation method is simple to operate.

The invention relates to the technical field of food processing, in particular to a fruit and vegetable enzyme rich in nicotinamide mononucleotide and a preparation method and application thereof.The preparation method comprises the following steps that cucumber powder, broccoli powder, banana powder and apple powder are mixed to obtain a first mixture, water is added into the mixture, and then autoclaved sterilization is conducted to obtain a second mixture; the mass ratio of the cucumber powder to the broccoli powder to the banana powder to the apple powder is (1-2): (1-2): (1-2): (1-2); and mixing rhizopus oryzae, monascus, saccharomycetes and lactic acid bacteria in equal proportion, inoculating the mixture II with the mixture II, fermenting at 20-30 DEG C for 36-60 hours, centrifuging after fermentation, and taking supernate, thereby obtaining the fruit and vegetable enzyme rich in nicotinamide mononucleotide. The functional characteristics of the enzyme are remarkably improved in the fermentation process, and the enzyme is rich in beta-NMN which is an important precursor substance of NAD < + > on the basis of high-activity lipase and superoxide dismutase, so that the enzyme has the functions of resisting oxidation and delaying cell senescence.

This invention discloses a diglyceride-based edible oil for assisting in lowering uric acid and its preparation method, relating to the field of edible oil technology. This diglyceride-based edible oil for assisting in lowering uric acid comprises the following ingredients in parts by weight: 42-50 parts modified high-oleic sunflower seed oil, 8-12 parts food-grade glycerol, 1.5-2.5 parts immobilized Rhizopus oryzae lipase, 0.3-0.8 parts modified apigenin, 0.2-0.4 parts vitamin E, 0.3-0.5 parts monoglyceride citrate, and 1.0-1.5 parts hydroxytyrosol. This composite edible oil combines the health benefits of diglycerides with the function of assisting in lowering uric acid. It exhibits good compatibility and stability of active ingredients, high bioavailability, excellent physicochemical properties, suitability for various cooking methods, and easy storage.

The invention provides a process for preparing polygonatum sibiricum tea leaves by using biological bacterial enzymes, which comprises the following steps: (1) selecting the biological bacterial enzymes and preparing culture mediums: selecting five safe strains, namely aspergillus niger, aspergillus oryzae, rhizopus oryzae, saccharomyces cerevisiae and bacillus subtilis, and then putting the five safe strains into the corresponding culture mediums for culturing; (2) carrying out mixed fermentation on the five kinds of safe strain liquid prepared in the step (1) to obtain residue-free fungus enzyme fermentation liquid; (3) crushing and mixing the selected dried polygonatum rhizome and the residue-free fungus enzyme fermentation liquid, and fermenting to prepare polygonatum polysaccharide fungus enzyme extraction health-care liquid; (4) spraying the polygonatum sibiricum polysaccharide bacterium enzyme extraction health-care liquid obtained in the step (3) on the tea leaves which are spread for cooling and are not rolled to complete preparation, the originally idle low-value tea leaves are converted into the health-care tea drink raw materials with high added values, seasonal waste of tea leaf resources is avoided, the utilization cycle of tea garden raw materials is prolonged, and the production cost is reduced. The raw material comprehensive utilization rate and the economic benefit of the tea industry are obviously improved.

The invention discloses a Lu-type Daqu liquor yeast medicine and a preparation method thereof, and belongs to the technical field of liquor brewing. The preparation method comprises the following steps: respectively preparing mixed seed solutions from lactobacillus, bacillus aceticus and bacillus subtilis, saccharomyces cerevisiae and candida as well as aspergillus niger, rhizopus oryzae and mucor racemosus, compounding, inoculating a wet wheat material, and fermenting to obtain a finished product. Sequentially carrying out three-stage variable-temperature fermentation of a temperature programming stage, a high-temperature top fire stage and a bacterium supplementing fermentation stage in a closed container, and finally, carrying out low-temperature drying, so as to obtain the finished product yeast. According to the method disclosed by the invention, through specific bacterial system combination and a whole-process controllable fermentation process, accurate regulation and control on a microbial metabolism process are realized, so that key indexes such as saccharifying power, esterifying power and acid protease activity of finished koji are stable and accord with industrial standards. The method is clear in process parameters and good in reproducibility, effectively overcomes regional dependence of traditional starter propagation, and provides reliable technical support for standardized and large-scale production of Luzhou-flavor liquor.

Provided is a method for producing lactic acid by fermentation using sucrose as a main carbon source. The method comprises a seed culture step and a fermentation culture step. The seed culture step comprises: inoculating a seed culture medium with rhizopus oryzae spores for culture to form a seed liquid, wherein the seed culture medium comprises 40-60.0 g / L of sucrose, 1.8-2.2 g / L of urea, 0.15-0.3 g / L of KH2PO4, 0.15-0.3 g / L of MgSO4·7H2O, 0.005-0.01 g / L of ZnSO4·7H2O, and 8-12 g / L of CaCO3 <sb / >. The fermentation culture step comprises: inoculating a fermentation medium with the seed liquid for fermentation culture, wherein the fermentation medium comprises 120-150 g / L of sucrose, 8-12% of molasses, 0.83-1.05 g / L of a nitrogen source, 0.5-0.7 g / L of KH2PO4, 0.2-0.4 g / L of MgSO4·7H2O, 0.005-0.01 g / L of ZnSO4·7H2O, 0.3-0.5 g / L of FeSO4·7H2O, 3%-5% of biochar, and 50-70 g / L of CaCO3 <sb / >.

The application discloses fermented feed protein and a preparation method and application thereof. The method utilizes a step-by-step fermentation mode, so that after moringa seed meal is fermented by aspergillus niger and rhizopus oryzae, macromolecules such as cellulose and protein are degraded into small molecules, and then enterococcus faecium inoculated can directly utilize the small molecule substances to further ferment the moringa seed meal, so that the fermentation efficiency is improved, and the nutritional value of the moringa seed meal is more effectively improved. After the moringa seed meal is fermented, sour aroma is generated, compared with single-bacterium fermentation, the content of crude protein, the content of acid-soluble protein and the activity of neutral protease are significantly improved, the fermented moringa seed meal is rich in probiotics, and becomes a high-quality feed protein.

The invention discloses a new koji room environment strengthening method based on compound microorganism directional regulation and control, and belongs to the technical field of white spirit brewing. According to the method, three-step strengthening of a new yeast room environment is implemented: high-quality medium-high-temperature yeast is utilized for strengthening, and yeast-making high-quality core microorganisms including saccharomycopsis fibuligera and Wickerhamomyces anomalus screened from the medium-high-temperature yeast are utilized to prepare functional bacterial liquid for strengthening by virtue of a modern biotechnological means; the compound functional yeast is prepared by culturing homologous screened bacillus subtilis and rhizopus oryzae. The microbial community structure of microorganisms in the starter room environment is optimized, the relative abundance of high-quality core microbial communities for starter propagation is improved, and the microbial structure of a new starter room more tends to a mature starter room quickly. The quality of the medium-high temperature yeast produced in the new yeast room established by the invention is remarkably improved, and an innovative solution is provided for standardization and quality control of a white spirit brewing process.

This invention discloses a fermentation process for Liushenqu (a traditional Chinese medicine fermentation product) and its application, specifically relating to the field of traditional Chinese medicine fermentation technology. The fermentation process involves pretreatment of raw materials, followed by inoculation of seed cultures of *Rhizopus oryzae*, *Bacillus subtilis*, and *Wickham's yeast* in a sterile substrate for aerobic fermentation in a specific ratio. Finally, after the environment has been acidified, seed cultures of *Lactobacillus plantarum* that have been induced are inoculated, and fermentation continues at a controlled temperature until the pH reaches 4.0-4.5. Fermentation is then stopped, yielding the fermented Liushenqu. This invention employs a method of rapid enzyme production and environmental acidification using molds and yeasts in the pre-fermentation stage, followed by deep transformation by lactic acid bacteria in the main fermentation stage. This approach simultaneously pursues high enzyme activity and high content of active ingredients, overcoming the limitations of existing technologies that focus only on a single indicator. Through the transformation effect of lactic acid bacteria, richer secondary metabolites are also produced, resulting in a more comprehensive spleen-strengthening and digestion-aiding effect.

The present application relates to a kind of nanometer biochar promotes nitrogen-preserving composite microbial inoculant and its application, belong to compost technical field, the composite microbial inoculant is prepared by following innovative process: (1) the specific particle size (50-100nm) of phosphoric acid modified biochar is coupled with the pore structure of the straw-corn cob carrier (3:1 mass ratio) that is crushed to 2-3mm;(2) first with nitrogen-preserving microbial inoculant (containing nitrogen-fixing enzyme activity methylotrophic spore bacillus, round brown nitrogen-fixing bacteria and spore bacillus) adsorbed in the micropore of porous composite carrier;Again with rot microbial inoculant (Rhizopus, actinomycete and bacillus licheniformis) wrapped in nanometer biochar-carrier complex surface, form double-layer biological activity structure.The interface effect of nanometer biochar of the present application makes microbial inoculant survival period extend to 2 times of conventional preparation, chicken manure composting rotting cycle is shortened by 3-5 days and nitrogen loss rate is reduced to 35%, especially suitable for low carbon-nitrogen ratio agricultural waste rapid humification treatment.

The present invention provides a diglyceride oil composition for reducing lactose, a product thereof, and a preparation method thereof, and relates to the technical field of functional oil processing. The preparation method of the diglyceride oil composition comprises the following steps: (1) mixing corn oil and high-oleic peanut oil, adding glycerol and water, and then adding Rhizomucor miehei lipase and Pseudomonas cepacia lipase, and reacting to obtain material A; (2) mixing seabuckthorn seed oil, Acer truncatum seed oil, and rapeseed oil, adding glycerol and water, and then adding Candida antarctica lipase B and Rhizopus oryzae lipase, and reacting to obtain material B; (3) mixing material A and material B, heating and centrifuging, taking an upper oil sample, and distilling under vacuum conditions to obtain a diglyceride oil composition. The diglyceride oil composition prepared by the present invention has good efficacy in reducing lactose.

This invention belongs to the fields of fermentation engineering and traditional Chinese medicine processing technology, specifically relating to a mixed microbial agent and its application in the fermentation preparation of warm fermented soybeans. The mixed microbial agent of this invention includes *Bacillus belye*, *Rhizopus oryzae*, *Pyrrosia lingua*, and *Ustilago maydis*, with the China Industrial Microbial Culture Collection Center numbers CICC 10211, CICC 3010, CICC 3151, and CICC 33001, respectively. Based on this mixed microbial agent, this invention clarifies the standardized fermentation parameters for warm fermented soybeans, establishes a preparation process for the synergistic fermentation of four pure strains of warm fermented soybeans, achieves controllability of the fermentation process and uniformity of product quality, effectively solves many drawbacks of traditional natural fermentation, such as unstable processes, large quality differences, and high risk of contamination by other microorganisms. The warm fermented soybean product has a high content of effective components and outstanding effects in relieving exterior syndromes, alleviating irritability, and dispersing stagnant heat.