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Solid-state fermentation preparation method of lotus root dietary fiber and products thereof

A solid-state fermentation, dietary fiber technology, applied in food preparation, food science, application and other directions, can solve the problems of loss of effective components of soluble dietary fiber, environmental pollution, etc., and achieve the effect of low price, strong operability, and improvement of physiological functions

Inactive Publication Date: 2009-08-26
XUZHOU KUNYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a solid-state fermentation preparation method of lotus root dietary fiber, to solve the pollution problem caused by the waste water produced when the acid (alkali) method or enzymatic method produces dietary fiber, and soluble dietary fiber etc. ingredient loss

Method used

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  • Solid-state fermentation preparation method of lotus root dietary fiber and products thereof
  • Solid-state fermentation preparation method of lotus root dietary fiber and products thereof
  • Solid-state fermentation preparation method of lotus root dietary fiber and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The lotus root dregs produced during the processing of lotus root powder or lotus root juice beverages were selected as the main raw material. After being dried and crushed by a pulverizer, they were passed through a 60-mesh sieve, and distilled water was added according to a material-liquid ratio of 1:1.5, sterilized at 121°C for 20 minutes, and cooled. After cooling, mix in 1.5% Angel rice koji, and saccharify at 28-30°C for 36 hours as a solid culture substrate. Inoculate the preserved strains of Ganoderma lucidum (Ganodermalucidum HG) in a petri dish equipped with an activated medium of potato medium, and after culturing at 28-30°C for 5-6 days, use a sterile puncher to measure the diameter on the petri dish. It is 4 slices of 1cm hyphae, inoculated in a 250ml Erlenmeyer flask filled with 50ml of mother seed medium, and cultured at 28-30°C and 120rpm for 5-6 days to obtain the mother seed; the mother seed medium is potato potato Liquid medium (reference: Zhang Song....

Embodiment 2

[0051] According to the raw material treatment and sterilization method in Example 1, mix in 2% Angel rice koji after cooling, and saccharify at 28-30° C. for 36 hours, as a solid culture substrate.

[0052] The mother seed culture method and the composition of the fermentation medium are the same as those in Example 1. The seed solution is inoculated according to 20% of the weight of the raw material, and cultured at 28-30° C. for 7 days.

[0053] The lotus root dietary fiber is prepared through known activation procedures such as heating and drying, extruding and puffing, and ultrafine pulverization. The yield of insoluble dietary fiber in the product is 50.2g / 100g, and the yield of soluble dietary fiber is 12.0g / 100g.

Embodiment 3

[0055] According to the raw material treatment and sterilization method in Example 1, mix in 1.8% Angel rice koji after cooling, and saccharify at 28-30° C. for 36 hours, as a solid culture substrate.

[0056] The mother seed culture method and the composition of the fermentation medium are the same as those in Example 1. The seed solution is inoculated according to 18% of the weight of the raw material, and cultured at 28-30° C. for 7 days.

[0057] The lotus root dietary fiber is prepared through known activation procedures such as heating and drying, extruding and puffing, and ultrafine pulverization. The yield of insoluble dietary fiber in the product is 50.5g / 100g, and the yield of soluble dietary fiber is 11.4g / 100g.

[0058] Table 1 Plackett-Burman experimental design and measurement data

[0059]

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Abstract

The invention discloses a solid-state fermentation preparation method of lotus root dietary fiber and products thereof, belonging to the fields of food biotechnology and health-care food manufacturing technique. The invention is characterized in that lotus root residue is taken as raw material, which is processed by saccharification by using angel distiller yeast, added with wheat bran to be taken as loosening agent, supplemented with growth factors such as magnesium sulfate, VB1, ferrous sulfate and the like, and inoculated Ganoderma lucidum HG for solid-state fermentation. In the process of fermentation, part of insoluble dietary fiber in the lotus root residue is converted into soluble dietary fiber by lucid ganoderma, so that the quality of the lotus root dietary fiber can be improved. After solid-state fermentation, the lotus root residue is processed by the working procedures such as heating, drying, extruding, swelling, micronization and the like, and is finally made into lotus root dietary fiber. The method has simple technique, better maneuverability and good quality of the obtained lotus root dietary fiber with the soluble dietary fiber content of 10-12g / 100g and the insoluble dietary fiber content of 50-60g / 100g.

Description

1. Technical field [0001] The invention relates to a solid-state fermentation preparation method of lotus root dietary fiber and its products. The preparation method is to use lotus root dregs as the main raw material of the culture medium, inoculate Ganoderma lucidum, perform solid-state fermentation, and undergo activation treatment after fermentation to obtain the preparation method of lotus root dregs dietary fiber. It belongs to the field of food biotechnology and also belongs to the field of health food production technology. 2. Background technology [0002] Lotus root (Nelumbo nucifera gaertn), also known as hibiscus, lotus, lotus root, etc., is a perennial aquatic herbaceous plant that is edible with fat and tender rhizomes. It is an important aquatic vegetable in my country. The lotus root is rich in nutrients. The moisture content of the medium-maturity lotus root is about 50%, the dry starch content is 45.0-47.5g / 100g, the reducing sugar content is 0.5-1.0g / 100g,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/308A23L33/21
Inventor 顾振新韩永斌刘蒙瑜解春艳金信江
Owner XUZHOU KUNYUAN FOOD
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