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Method for processing garlic fermentation cell protein and application

A technology of cell protein and processing method, which is applied in the fields of agricultural product processing and garlic deep processing, to achieve the effects of increasing economic value, facilitating digestion and absorption, and improving flavor

Inactive Publication Date: 2015-04-29
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of garlic protein powder to convert garlic protein into essential amino acids through microbial fermentation to form a more balanced and easily digestible bacterial protein, that is, the processing method of garlic fermented cell protein, has not yet seen relevant patent applications or literature reports.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031](1) Weigh 10 kg of garlic protein powder and 10 kg of wort juice, place them in a trough mixer and mix well, control the water content of the materials at 53-56%, adjust the pH value to 4.8, and stir evenly to obtain a solid medium; (2) Autoclave the solid medium at 1.0kg / cm 2 Sterilize with moist heat at 120°C for 30 minutes; (3) Take out the sterilized solid medium, and when it is naturally cooled to below 35°C, insert a mixture of Aspergillus niger, Bacillus subtilis and Candida tropicalis in a ratio of 1:1:1 by weight. Ferment 0.9 kg of compound microbial bacteria in proportion, stir and mix evenly, put it into a stainless steel plate, the thickness of the material layer is 4-5cm, put it in a thick layer ventilation bioreactor, control the culture temperature to 31 ℃, and the ventilation rate is 1.0m 3 / min, solid-state aeration culture for 72 hours to obtain fermented cell protein; (4) dry fermented cell protein in a hot air drying oven at 75°C for 38 hours to ob...

Embodiment 2

[0033] (1) Weigh 10 kg of garlic protein powder and 10 kg of wort juice, put them in a trough mixer and mix well, control the water content of the materials at 53-56%, adjust the pH value to 5.0, and stir evenly to obtain a solid medium; (2) Autoclave the solid medium at 1.0kg / cm 2 Sterilize with moist heat at 120°C for 30 minutes; (3) Take out the sterilized solid medium, and when it is naturally cooled to below 35°C, insert the mixture consisting of Aspergillus niger, Bacillus licheniformis and Candida utilis at a ratio of 1:1 by weight: 1 Ferment 1.2 kg of compound microbial bacteria with a ratio of 1.2 kg, stir and mix evenly, put it into a stainless steel plate, the thickness of the material layer is 4-5cm, and place it in a thick-layer ventilated bioreactor. 1.0 m 3 / min, solid-state aeration culture for 62 hours to obtain fermented cell protein; (4) dry fermented cell protein in a hot air drying oven at 55°C for 46 hours to obtain dried garlic fermented cell protein;...

Embodiment 3

[0035] (1) Weigh 10 kg of garlic protein powder and 10 kg of wort juice, place them in a trough mixer and mix well, control the water content of the materials at 53-56%, adjust the pH value to 5.1, and stir evenly to obtain a solid medium; (2) Autoclave the solid medium at 1.0kg / cm 2 Sterilize with moist heat at 120°C for 30 minutes; (3) Take out the sterilized solid medium, and when it is naturally cooled below 35°C, add Aspergillus niger, Bacillus cereus, and Saccharomyces cerevisiae in a ratio of 1:1:1 by weight Ferment 0.96 kg of compound microbial bacteria with the ratio, stir and mix evenly, put it into a stainless steel plate, the thickness of the material layer is 4-5cm, put it in a thick-layer ventilated bioreactor, control the culture temperature to 32°C, and the ventilation rate to 1.0 m 3 / min, solid-state aeration culture for 68 hours to obtain fermented cell protein; (4) dry fermented cell protein in a hot air drying oven at 70°C for 42 hours to obtain dried g...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to a method for processing a garlic fermentation cell protein and application. The garlic fermentation cell protein is prepared by the following steps: matching garlic protein powder with wort in a proportion of 1:1 to obtain a solid medium, sterilizing the solid medium and placing a compound microbial bacterial starter which is formed by aspergillus niger, bacillus and yeast in a proportion of 1: 1: 1 into the solid medium, fermenting, drying, and carrying out ultra-fine pulverization to obtain the product. The garlic fermentation cell protein has rich amino acid, mycoprotein, polypeptide or oligopeptide components and nutrition, and unique flavor, can be used as the processing raw materials of solid drink, food, condiment and nutritional supplements, improves the nutrition function of the product, and has a health-care effect. Furthermore, according to the method provided by the invention, the deep processing method of a garlic product is improved, and the deep processing utilization of the garlic product is enriched.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, relates to the field of garlic deep processing, in particular to a processing method and application of garlic fermented cell protein. Background technique [0002] Garlic is not only a good condiment, but now people prepare various health foods through deep processing, and the active ingredients are extracted and prepared into medicines, such as allicin capsules, etc., especially the effective bioactive ingredients and nutrients rich in garlic It is further extracted and separated to make different health products and medicines, which brings more useful value to traditional garlic products. Garlic is rich in nutrients such as allicin, protein, amino acids, vitamins, carbohydrates, mineral elements, and trace elements. Capsules, oral liquids, and beverages, etc., many of the currently developed products are still focused on the development and utilization of allicin (oil), while th...

Claims

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Application Information

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IPC IPC(8): A23J3/14
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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