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Method for producing carotenoid by utilizing canned yellow peach leftovers through fermentation

A technology of canned carotene and yellow peach, applied in fermentation, fungi, organic chemistry and other directions, to achieve the effect of realizing quantity and quality, improving the survival rate of viable bacteria, and reducing the loss of active substances

Inactive Publication Date: 2016-07-13
临沂市康发食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The technical problem solved by the present invention is to overcome the defects of the existing fermentation preparation of carotenoids, and use the leftovers of canned yellow peaches as the main raw material to obtain fruit juice with high carotenoid content through microwave solidification, freezing and crushing, and biological enzymatic hydrolysis , after adjusting the components to obtain the fermentation medium, inoculate the marine red yeast with high carotenoid production into it for staged inoculation and variable temperature fermentation, so as to maximize the proliferation of marine red yeast, and the fermentation liquid is homogenized by ultra-high pressure, vacuum centrifuged, and demulsified After separation, the emulsion is obtained, and the emulsion is extracted, separated and purified to obtain the finished carotenoids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method for fermenting yellow peach skin to produce carotenoids, including the following steps:

[0044] 1) Juice preparation: First, put the yellow peach skin into a microwave dryer with a power of 4kW, a layer thickness of 3cm, 110°C, and dry for 1.5min, and then soak it in a sericin solution with a mass percentage of 18% for 12min. After freezing at 20°C for 30 minutes, pulverize immediately, the thickness of the frozen material layer is 4cm, the particle size of the pulverized product is 0.4mm, and then water is added twice the weight of the pulverized product, the pH value is adjusted to 4.5 with lactic acid, and the electric field strength is 30kV / cm at room temperature. Pulse time 400μs, pulse frequency 250Hz, high-voltage pulsed electric field treatment for 25min; then microwave irradiation extraction at room temperature under 200W power for 18min, and ultrasonic assisted extraction under power 250W and frequency 35KHz; add extract quality 2.0 % Mixed enzyme, enzy...

Embodiment 2

[0058] A method for producing carotenoids by fermenting remnant yellow peach pulp includes the following steps:

[0059] 1) Juice preparation: First, slice the remaining yellow peach pulp into a microwave dryer with a power of 3kW, a layer thickness of 2cm, and a temperature of 105°C for 1 min, and then soak it in a sericin solution with a mass percentage of 15% for 10 min. , Pulverize immediately after freezing at -18°C for 20 minutes, the thickness of the frozen material layer is 3cm, the particle size of the pulverized product is 0.3mm, and then add water of 1 times the weight of the pulverized product, adjust the pH to 3.5 with lactic acid, and the electric field strength at room temperature is 25kV / cm, pulse time 300μs, pulse frequency 200Hz, high-voltage pulsed electric field treatment for 20min; then microwave irradiation extraction at room temperature under 150W power for 15min, and ultrasonic assisted extraction under 200W power and 30KHz frequency; add extraction Enzym...

Embodiment 3

[0073] A method for fermentatively producing carotenoids using canned yellow peach scraps includes the following steps:

[0074] 1) Juice preparation: first slice the remaining yellow peach pulp, then mix it with the yellow peach skin at a mass ratio of 3:1, put it into a microwave dryer with a power of 5kW, a layer thickness of 4cm, and a temperature of 115°C for 2min, then Soak in a 21% sericin peptide solution for 15 minutes, freeze at -22°C for 40 minutes, and then pulverize immediately. The thickness of the frozen material layer is 5cm, and the particle size of the pulverized product is 0.5mm. Then add water 3 times the weight of the pulverized product. The pH value of lactic acid was adjusted to 5.5, the electric field strength was 35kV / cm, the pulse time was 500μs, and the pulse frequency was 300Hz for 30min at room temperature. Then microwave irradiation was performed for 20min at room temperature under 300W power. The power is 300W, the frequency is 40KHz, and the ultras...

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Abstract

The invention discloses a method for producing carotenoid by utilizing canned yellow peach leftovers through fermentation. The method comprises the following steps: by taking the canned yellow peach leftovers as main raw materials, obtaining juice with relatively high carotenoid content through microwave color fixation, frozen-breaking and biological enzymolysis; obtaining a fermentation culture medium after regulating components; carrying out fractional inoculation and variable-temperature fermentation on oceanic red yeast which is inoculated with high-yield carotenoid for proliferating the oceanic red yeast to the greatest extent; obtaining emulsion after carrying out high-pressure homogenization, vacuum centrifuging, and emulsion breaking separation on fermentation liquor; and extracting, separating and purifying the emulsion to obtain a finished product carotenoid, wherein cell biomass of the fermented liquor is 38-52g / L, and the yield of the carotenoid is 47-61mg / L. The preparation method is simple, is short in period, is high in efficiency, and is environmentally friendly, saves energy resources, adopts a low-temperature biological processing technology throughout the process, reduces the production cost, eliminates environmental pollution hidden trouble, lays a solid foundation for the sustainable development of the technical field of the yellow peach deep processing, and has positive economic and social development significance.

Description

Technical field [0001] The invention belongs to the technical field of deep processing of yellow peaches, and specifically relates to a method for fermenting carotenoids by using leftovers from canned yellow peaches. Background technique [0002] Carotenoids are the general term for a group of fat-soluble pigments with antioxidant properties. As an important biologically active substance in humans and animals, they have important functions such as enhancing immunity, anti-radiation, anti-tumor and curing photosensitivity diseases. , Has a wide range of applications in food, cosmetics, medicine and feed industries. At present, carotenoids have been recognized as category A nutrient pigments by international organizations such as FAO, European Community and WHO. In recent years, the industrial development of carotenoids is gradually taking shape. [0003] The industrial production method of carotenoids can adopt chemical synthesis or plant extraction. Chemical synthesis of caroteno...

Claims

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Application Information

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IPC IPC(8): C12P23/00C12P7/64C12N1/16C07C403/24
CPCC12P23/00C07C403/24C12N1/16C12P7/6463
Inventor 刘新才盛多红
Owner 临沂市康发食品饮料有限公司
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