Biological processing method and equipment of red dates
A technology of bioprocessing and processing methods, applied in biochemical equipment and methods, methods of supporting/immobilizing microorganisms, methods of sterilization, etc., can solve the problems of inability to put into industrial production on a large scale, low availability of red dates, and inability to absorb and utilize To achieve the effect of preventing arteriosclerosis, preventing osteoporosis, and lowering blood pressure
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Embodiment 1
[0030] The bioprocessing of embodiment 1 jujube
[0031] 1.1. Jujubes are used as the main material of the fermentation substrate, and jujubes without mildew and rot are selected, cleaned after screening, and impurities are removed.
[0032] 1.2. Rice raw material for industrial use.
[0033] It is mainly used as an expansion medium for Monascus, prepared according to 3% of the total feeding amount, crushed to 80 mesh, and set aside.
[0034] 2.1. Preparation of fermentation strains: the number of strains is 3 strains, which are respectively:
[0035] Filamentous fungus Monascus (commercially available rice red yeast rice);
[0036] svf wine yeast (commercially available Angel Wine High Active Dry Yeast BV818);
[0037] Saccharomyces cerevisiae (commercially available Angel high-temperature-resistant Saccharomyces cerevisiae high-activity dry yeast).
[0038] 2.2. A complete set of beer production equipment (except the filling line) is used for raw material processing and ...
Embodiment 2
[0054] Embodiment 2 Fermentation product commercialization processing
[0055] 1. Functional jujube fermented wine.
[0056] 1.1. Raw materials and equipment: light phase of the centrifuge (supernatant of jujube fermented mash), negative pressure still (used to improve the alcohol content of jujube fermented wine), cardboard filter, membrane filter.
[0057] 1.2. Steps: The light phase product of the centrifuge is essentially the red date fermented wine stock solution, which contains the nutrients of red dates, the functional nutrients of Monascus, and the nutrients transformed after microbial synthesis. The functional factors in the body include jujube polysaccharides, c-amp (cyclic adenosine monophosphate), saponins, flavonoids, and other jujube substances that are soluble in alcohol and water, which are active in the liquid environment. Transformed, functional natural nutrients that can be directly used by the human body. If it is necessary to improve the alcohol content ...
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