CN104041765B - 一种促进芦笋浆液中纤维素沉降的复合菌剂 - Google Patents
一种促进芦笋浆液中纤维素沉降的复合菌剂 Download PDFInfo
- Publication number
- CN104041765B CN104041765B CN201410215506.4A CN201410215506A CN104041765B CN 104041765 B CN104041765 B CN 104041765B CN 201410215506 A CN201410215506 A CN 201410215506A CN 104041765 B CN104041765 B CN 104041765B
- Authority
- CN
- China
- Prior art keywords
- agent capable
- composite bacteria
- bacteria agent
- asparagus
- sedimentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 38
- 241000894006 Bacteria Species 0.000 title claims abstract description 37
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 33
- 239000002131 composite material Substances 0.000 title claims abstract description 32
- 239000002002 slurry Substances 0.000 title claims abstract description 28
- 229920002678 cellulose Polymers 0.000 title claims abstract description 23
- 239000001913 cellulose Substances 0.000 title claims abstract description 23
- 238000004062 sedimentation Methods 0.000 title claims abstract description 20
- 230000001737 promoting effect Effects 0.000 title claims abstract description 9
- 244000003416 Asparagus officinalis Species 0.000 title abstract 3
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims abstract description 28
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims abstract description 14
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims abstract description 14
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229960001285 quercetin Drugs 0.000 claims abstract description 14
- 235000005875 quercetin Nutrition 0.000 claims abstract description 14
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 13
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 13
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 13
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 13
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 13
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 241000234427 Asparagus Species 0.000 claims description 35
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 6
- 210000004700 fetal blood Anatomy 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009629 microbiological culture Methods 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 238000007380 fibre production Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000105017 Vicia sativa Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021408 high quality diet Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- -1 leave standstill Substances 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种促进芦笋浆液中纤维素沉降的复合菌剂，属于生物发酵技术领域。该复合菌剂由20-30份植物乳杆菌、20-30份乳酸乳球菌、20-30份枯草芽孢杆菌、4-7份α-淀粉酶、2-5份果胶酶、10-15份槲皮素混合制得。使用该复合菌剂沉降纤维素的方法大大提高了芦笋浆液中纤维素的沉降速度，缩短了生产周期，并且减少了生产成本，提高了产品质量。
Description
技术领域
本发明涉及生物发酵技术领域，具体而言，涉及一种促进纤维素沉降剂，尤其涉及一种高效促进芦笋浆液中纤维素沉降的复合菌剂。
背景技术
随着人们生活水平的提高，“第七类营养素”膳食纤维越来越受到关注。膳食纤维是一种不易被消化的碳水化合物，主要来自于植物的细胞壁，在保持消化系统健康上扮演着重要的角色。膳食纤维可以清洁消化壁和增强消化功能，稀释和加速食物中的致癌物质和有毒物质的移除、减缓消化速度、加快排泄胆固醇，因此人体摄取足够的纤维素可以预防心血管疾病、癌症、糖尿病等。
芦笋为两年生草本植物，以其独特鲜美风味、较高的营养价值、药用价值，深受人们的喜爱，成为国际流行的高档保健蔬菜。近年来，芦笋加工有了较快的发展，速冻芦笋、芦笋罐头、芦笋酒等产品不断被开发出来。但芦笋在生长、保鲜、加工过程中老化很快，纤维素木质素含量迅速增加，此时口感变差，往往被丢弃，造成资源的浪费。因此，从芦笋中提取高含量的膳食纤维是一项很重要的工作。
目前，我国对芦笋食品的开发较单一。例如：中国专利申请200810031186.1“一种浓缩芦笋清汁的制备工艺”。有大量从其他食用植物中提取膳食纤维的，例如：中国专利申请号201210115933.6“一种从木薯渣中提取纤维的方法”、中国专利申请号201010230577.3“一种苦荞麸皮膳食纤维的提取方法”、中国专利申请号201210134626.2“一种提取薇菜水不溶性膳食纤维的方法”但以上提取纤维素的方法耗时长，繁琐且不易操作，原料损失量也很大，工厂生产的成本增加，不利于经济效益的提高。
综上，目前迫切需要一种使芦笋浆液沉淀的高效简易的技术，以减轻原料的损失，有效节省时间，并提高经济效益，使难处理的芦笋浆液更易处理，并且保留原有营养成分，提高芦笋的质量。
发明内容
为了克服现有技术的上述不足，本发明提供一种高效促进芦笋浆液中纤维素沉降的复合菌剂，使用该菌剂沉降纤维素的方法大大提高了芦笋浆液中纤维素的生产速度，缩短了生产周期，并且减少了生产成本，提高了产品质量。
为了实现上述的目的，本发明通过大量试验筛选益生菌和生物酶，最终获得了如下技术方案：
一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：按如下重量份的组分混合制得复合菌剂：20-30份植物乳杆菌、20-30份乳酸乳球菌、20-30份枯草芽孢杆菌、4-7份α-淀粉酶、2-5份果胶酶、10-15份槲皮素。
所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：α-淀粉酶的酶活为4000U/g，果胶酶的酶活为3万U/g。
所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：所述的植物乳杆菌为植物乳杆菌植物亚种CICC21791，乳酸乳球菌为乳酸乳球菌CICC23609、枯草芽孢杆菌为枯草芽孢杆菌CICC10033。
所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：植物乳杆菌、乳酸乳球菌、枯草芽孢杆菌、α-淀粉酶、果胶酶及槲皮素在4℃混合，制成后密封低温保存。
所述的复合菌剂沉降芦笋浆液中纤维素的方法，其特征在于：该方法包括按照芦笋浆液的0.01-0.05％(w/v)均匀加入复合菌剂。
芦笋浆液中均匀加入该复合菌剂，通过各菌种生物作用、酶的水解作用、槲皮素对细菌的抑制作用及抗氧化作用，可有效加快芦笋浆液中纤维素的沉降速度，并提高纤维素的产出，防止产品氧化变质。该复合菌剂的使用能够解决因淀粉与纤维素结合导致纤维素产量减少的问题。本发明的复合菌剂用量少且可产出高质量的膳食纤维产品。因此，本发明还提供一种产品新用途，即：上述的复合菌剂在沉淀纤维素浆液中的应用。
与现有技术相比，本发明涉及的复合菌剂具有如下优点和进步性：
(1)可沉淀与多糖和蛋白质结合的纤维素，使纤维素产量增加10％-20％。
(2)此法引入的杂质少，沉淀得到的产品杂质少。
(3)沉淀速度提高50％-200％，能够有效节约生产成本。
具体实施方式
以下是本发明的具体实施例，对本发明的技术方案做进一步作描述，但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
(1)备料：植物乳杆菌(购于中国工业微生物菌种保藏管理中心)0.30kg、乳酸乳球菌(购于中国工业微生物菌种保藏管理中心)0.20kg、枯草芽孢杆菌(购于中国工业微生物菌种保藏管理中心)0.25kg、α-淀粉酶(购于上海惠诚生物科技有限公)0.5kg、果胶酶(购于生工生物工程(上海)股份有限公司)0.05kg、98％槲皮素(购于郑州荔诺生物科技有限公司)0.15kg。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种高效促进芦笋浆液中纤维素沉降的复合菌剂，制成后密封低温保存。
实施例2
(1)备料：植物乳杆菌0.20kg、乳酸乳球菌0.23kg、枯草芽孢杆菌0.30kg、α-淀粉酶0.07kg、果胶酶0.05kg、98％槲皮素0.15kg,菌种及酶的购买单位同实施例1。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种高效促进芦笋浆液中纤维素沉降的复合菌剂，制成后密封低温保存。
对比实施例1不添加枯草芽孢杆菌
(1)备料：植物乳杆菌0.30kg、乳酸乳球菌0.30kg、α-淀粉酶0.07kg、果胶酶0.05kg、98％槲皮素0.15kg，菌种及酶的购买单位同实施例1。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种复合菌剂，制成后密封低温保存。
对比实施例2不添加植物乳杆菌、乳酸乳球菌
(1)备料：枯草芽孢杆菌0.30kg、α-淀粉酶0.07kg、果胶酶0.05kg、槲皮素0.15kg，菌种及酶的购买单位同实施例1。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种复合菌剂，制成后密封低温保存。
取同一批次制备的芦笋浆液80L，分为四等份作为4个处理组，按照芦笋浆液的0.02％(w/v)的比例均匀加入各实施例制备的复合菌剂，静置，沉淀完成即可进行去上清，加水漂洗，放置24小时后过滤、干燥，便得芦笋膳食纤维产品。4个处理组的膳食纤维生产指标见表1。
表1各处理组的膳食纤维生产指标对比
Claims (5)
1.一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：按如下重量份的组分混合制得复合菌剂：20-30份植物乳杆菌、20-30份乳酸乳球菌、20-30份枯草芽孢杆菌、4-7份α-淀粉酶、2-5份果胶酶、10-15份槲皮素。
2.根据权利要求1所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：α-淀粉酶的酶活为4000U/g，果胶酶的酶活为3万U/g。
3.根据权利要求1所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：所述的植物乳杆菌为植物乳杆菌植物亚种CICC21791，乳酸乳球菌为乳酸乳球菌CICC23609、枯草芽孢杆菌为枯草芽孢杆菌CICC10033。
4.根据权利要求1所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：植物乳杆菌、乳酸乳球菌、枯草芽孢杆菌、α-淀粉酶、果胶酶及槲皮素在4℃混合，制成后密封低温保存。
5.一种采用权利要求1-4任一种所述复合菌剂沉降芦笋浆液中纤维素的方法，其特征在于：按照芦笋浆液与复合菌剂的质量体积浓度0.01-0.05%均匀加入复合菌剂。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410215506.4A CN104041765B (zh) | 2014-05-21 | 2014-05-21 | 一种促进芦笋浆液中纤维素沉降的复合菌剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410215506.4A CN104041765B (zh) | 2014-05-21 | 2014-05-21 | 一种促进芦笋浆液中纤维素沉降的复合菌剂 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104041765A CN104041765A (zh) | 2014-09-17 |
| CN104041765B true CN104041765B (zh) | 2016-02-10 |
Family
ID=51495632
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410215506.4A Active CN104041765B (zh) | 2014-05-21 | 2014-05-21 | 一种促进芦笋浆液中纤维素沉降的复合菌剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104041765B (zh) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939242B (zh) * | 2015-07-08 | 2017-09-22 | 浙江黛君生物医药科技有限公司 | 一种芦笋的综合利用方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130035A (zh) * | 1995-12-14 | 1996-09-04 | 吕永奎 | 中性液洗涤提取膳食纤维的方法 |
| JP2001128645A (ja) * | 1999-11-08 | 2001-05-15 | Takanori Kaizuka | 水溶性食物繊維および製造方法 |
| CN101889677A (zh) * | 2010-07-20 | 2010-11-24 | 上海应用技术学院 | 一种苦荞麸皮膳食纤维的提取方法 |
| CN103321077A (zh) * | 2013-06-21 | 2013-09-25 | 十堰润龙实业有限公司 | 酵母菌分离与黑腐菌分解结合的生物提取纤维素方法 |
-
2014
- 2014-05-21 CN CN201410215506.4A patent/CN104041765B/zh active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130035A (zh) * | 1995-12-14 | 1996-09-04 | 吕永奎 | 中性液洗涤提取膳食纤维的方法 |
| JP2001128645A (ja) * | 1999-11-08 | 2001-05-15 | Takanori Kaizuka | 水溶性食物繊維および製造方法 |
| CN101889677A (zh) * | 2010-07-20 | 2010-11-24 | 上海应用技术学院 | 一种苦荞麸皮膳食纤维的提取方法 |
| CN103321077A (zh) * | 2013-06-21 | 2013-09-25 | 十堰润龙实业有限公司 | 酵母菌分离与黑腐菌分解结合的生物提取纤维素方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104041765A (zh) | 2014-09-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Botella et al. | Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation | |
| JP7140444B2 (ja) | 好熱性真菌からの単一細胞タンパク質 | |
| CN101982104B (zh) | 一种剁辣椒的快速发酵工艺方法 | |
| CN102860450B (zh) | 一种富含葛根纤维低聚糖的复合营养粉及其制备方法 | |
| CN102987077A (zh) | 一种海藻发酵饲料的制备方法 | |
| CN103907747A (zh) | 一种高蛋白饲料制备方法 | |
| CN101665373A (zh) | 安全、高效食用菌主培养基料的制作方法 | |
| CN106260762A (zh) | 一种提高生长性能酶解海带生产谷物发酵型罗非鱼饲料 | |
| CN106260761A (zh) | 一种提高出肉率酶解海带生产谷物发酵型草鱼饲料 | |
| CN106417900A (zh) | 一种饲料用豆粕的加工方法及应用 | |
| CN102090564A (zh) | 以玉米为主料的复合营养食品及其生物技术加工方法 | |
| CN110574930A (zh) | 一种高值化利用南极磷虾的新工艺 | |
| CN103749944A (zh) | 提高红薯渣纤维中可溶性膳食纤维的方法 | |
| CN104041765B (zh) | 一种促进芦笋浆液中纤维素沉降的复合菌剂 | |
| CN103876005B (zh) | 一种促进红薯淀粉浆液沉降的复合菌剂 | |
| CN104041726B (zh) | 一种促进莲藕粉浆液中淀粉沉降的复合菌剂 | |
| WO2020136600A1 (en) | Method for converting starch-containing (residual) streams into high-quality proteins | |
| CN110235993A (zh) | 一种含有螺旋藻发酵物的饲料及其制备方法 | |
| CN115568535A (zh) | 一种提高木薯粉品质的发酵方法 | |
| CN102212480A (zh) | 一种利用四环素药渣生产酵母浸膏的方法 | |
| CN107641160A (zh) | 利用多级逆流‑酶解耦合技术提取浒苔多糖的方法 | |
| CN101077500B (zh) | 生物制药废渣的处理方法 | |
| CN106509340A (zh) | 一种畜类饲料的生产方法 | |
| CN105309834A (zh) | 一种促进龙虾脂肪代谢的杨梅渣饲料及其制备方法 | |
| CN107557239A (zh) | 一种冬枣果酒 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Chao Inventor after: Hu Zhongli Inventor after: Huang Shihua Inventor after: Xu Ning Inventor after: Hu Yong Inventor after: Zhu Yupeng Inventor after: Feng Guanzhou Inventor after: He Sai Inventor after: Li Dongsheng Inventor after: Gao Bing Inventor after: Wang Jinhua Inventor after: Zhou Mingquan Inventor after: He Jianjun Inventor after: Ding Youming Inventor before: Wang Chao Inventor before: Huang Shihua Inventor before: Xu Ning Inventor before: Hu Yong Inventor before: Zhu Yupeng Inventor before: He Sai Inventor before: Li Dongsheng Inventor before: Gao Bing Inventor before: Wang Jinhua Inventor before: Zhou Mingquan Inventor before: He Jianjun Inventor before: Ding Youming Inventor before: Hu Zhongli |
|
| CB03 | Change of inventor or designer information |