A kind of rye fermentation product and its preparation method and application
A fermentation product, rye technology, applied in biochemical equipment and methods, microbial-based methods, fermentation, etc., can solve the problems of insufficient release of active substances, incomplete utilization of raw materials, low extraction rate of active ingredients, etc., to achieve Easy to absorb, shorten the fermentation cycle, and the effect of short cycle
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Embodiment 1
[0050] The preparation of embodiment 1 lactic acid bacteria seed liquid
[0051] Lactobacillus plantarum was picked from the test tube and inoculated into 500 mL of sterile seed culture solution of MRS, and cultured at 34°C-38°C for 10-16 hours.
Embodiment 2
[0053] (1) Weigh 500g of rye and immerse it in 1300g of water, germinate at 28°C for 22h, then dry at 50°C for 20h, and pulverize into rye flour with a moisture content of 5.6%.
[0054] (2) Take 240g of rye flour in step (1) and add 6L of water to mix, adjust the pH to 6.5, first add 19.2g of α-amylase, enzymolysis at 85°C, measure the change of glucose content every 0.5h, and no longer after 2.5h Variety. Then adjust the pH to 8.5, add 6.4g α-glucoamylase, enzymatic hydrolysis at 50°C, measure the glucose content every 0.5h, and when there is no change after 1h, obtain the rye flour enzymatic hydrolyzate solution with a glucose content of 35.7g / L.
[0055] (3) Take 5L of the above rye flour enzymatic hydrolyzate solution, add 13g / L peptone as nitrogen source, add 0.8g / LK 2 HPO 4 , 2.5g / LMgSO 4 , and 1.7g / LCaCl 2 , dissolve and mix evenly to obtain fermentation medium.
[0056] (4) After the above fermentation medium is sterilized and cooled, inoculate 100 mL of the lact...
Embodiment 3
[0059] (1) Weigh 200g of rye and immerse it in 600g of water, germinate at 29°C for 18h, then dry at 60°C for 10h, and pulverize it into rye flour with a moisture content of 7.9%.
[0060] (2) Take 120g of rye flour in step (1) and add 6L of water to mix, adjust the pH to 7.5, first add 12g of α-amylase, enzymolysis at 90°C, measure the change of glucose content every 0.5h, and no change after 1.0h . Then adjust the pH to 8.0, add 3.4g α-glucoamylase, enzymatic hydrolysis at 55°C, measure the glucose content every 0.5h, and when there is no change after 1.5h, obtain the rye flour enzymatic hydrolyzate solution with a glucose content of 13.3g / L.
[0061] (3) Take 5L of the above-mentioned rye flour enzymatic hydrolysis solution, add 7g / L peptone as nitrogen source, add 0.3g / LKCl, 0.2g / LMnSO 4 , dissolve and mix evenly to obtain fermentation medium.
[0062] (4) After the above fermentation medium is sterilized and cooled, inoculate 75 mL of the lactic acid bacteria seed liqui...
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