CN110506875A - A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink - Google Patents
A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink Download PDFInfo
- Publication number
- CN110506875A CN110506875A CN201910718336.4A CN201910718336A CN110506875A CN 110506875 A CN110506875 A CN 110506875A CN 201910718336 A CN201910718336 A CN 201910718336A CN 110506875 A CN110506875 A CN 110506875A
- Authority
- CN
- China
- Prior art keywords
- rice
- fermentation
- drink
- type colour
- lactobacillus
- 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.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 70
- 230000004151 fermentation Effects 0.000 title claims abstract description 70
- 241000186840 Lactobacillus fermentum Species 0.000 title claims abstract description 38
- 238000005352 clarification Methods 0.000 title abstract description 29
- 241000209094 Oryza Species 0.000 claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 45
- 235000009566 rice Nutrition 0.000 claims abstract description 45
- 238000000034 method Methods 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 10
- 238000005360 mashing Methods 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 241000186660 Lactobacillus Species 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 7
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 10
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 claims description 10
- 239000001043 yellow dye Substances 0.000 claims description 10
- 238000004043 dyeing Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000152045 Themeda triandra Species 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 241001113925 Buddleja Species 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 230000002906 microbiologic effect Effects 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 239000006228 supernatant Substances 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 17
- 238000011156 evaluation Methods 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000000049 pigment Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000002054 inoculum Substances 0.000 description 6
- 108020004465 16S ribosomal RNA Proteins 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000004040 coloring Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 4
- 239000003086 colorant Substances 0.000 description 4
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 239000012086 standard solution Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 230000007760 free radical scavenging Effects 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 2
- 238000012408 PCR amplification Methods 0.000 description 2
- 241000510091 Quadrula quadrula Species 0.000 description 2
- 241000607762 Shigella flexneri Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- KMUONIBRACKNSN-UHFFFAOYSA-N potassium dichromate Chemical compound [K+].[K+].[O-][Cr](=O)(=O)O[Cr]([O-])(=O)=O KMUONIBRACKNSN-UHFFFAOYSA-N 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 208000006096 Attention Deficit Disorder with Hyperactivity Diseases 0.000 description 1
- 208000036864 Attention deficit/hyperactivity disease Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 244000078673 foodborn pathogen Species 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000010327 methods by industry Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 239000012224 working solution 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2400/143—Fermentum
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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food technology fields, provide a kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink.It ferments rice-drink technique using lactobacillus fermenti MJ production clarification type colour are as follows: using rice include long-grained nonglutinous rice, polished rice, glutinous rice as rice material, it is disseminated after cleaning using natural plants stem leaf extract, again after mashing, gelatinization, liquefaction and saccharification, carry out pasteurize processing, inoculation fermentation lactobacillus MJ, supernatant is filtered to take after fermentation and adds sucrose allotment, homogeneous, it is filling after pasteurize, clarification type colour fermentation rice-drink can be prepared.The clarification type colour ferments, and rice-drink color is bright, color is eye-catching, delicate mouthfeel, has strong meter Xiang and lactic fermentation fragrance and significant oxidation resistance.Clarification type colour fermentation rice-drink prepared by the present invention, color is bright, delicate mouthfeel, sweet and sour taste, has strong lactic fermentation fragrance and significant oxidation resistance, and process is controllable, convenient for batch production.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of lactobacillus fermenti and its in clarification type colour fermentation rice-drink
Application.
Background technique
The consciousness of consumer has apparent selectivity, in addition to the needs of consumer itself, interest, individual character, psychological characteristics
It outside equal subjective factors, depends primarily on " stimulant ", i.e. the feature of percept, feature is obvious, distinguished object
It is easier by consumer alert and keep remember.Color marketing is exactly to want to consume on the basis of understanding and analyzing consumer psychology
Person is thought, is appropriately positioned to commodity, then to product and its packaging be equipped with appropriate color, make commodity high touch, become with
The bridge that consumer links up realizes the unification of " popular feeling-color-commodity ", and the thought of commodity is communicated to consumer, improves marketing
Efficiency.Customer purchasing behavior is had an impact with color, reaches color interest and color is pursued, it will promote commodity
Occupation rate of market increases the economic well-being of workers and staff of enterprise.
Food color instant food pigment is exactly that it is pleasing can to assign food to give food color additive as the main purpose
Color, there is the hobby for increasing food and the important function such as stimulate appetite.Colorant in food industry, which is divided into, to be synthesized
Two class of toner and natural pigment colorant, wherein food synthetic coloring matter are manually organic colorings obtained by synthetic method
Agent has many advantages, such as that strong coloring force, lovely luster, stability is good, easy toning, but research shows that excessive eat artificial synthesized coloring
Agent can cause children ADHD, and there are security risks, in current customer demand food materials back to nature and environmental consciousness and money
Under conditions of source regeneration idea is gradually rooted in the hearts of the people, chemical synthesis artificial tanning agent will gradually withdraw from the market, and with natural
Plant is the mainstream that the edible natural pigment that raw material extracts will become colorant in processed food.Edible natural pigment refers to from plant
The edible coloring material obtained in object and animal tissue and microorganism (culture), the raw material for extracting natural food colour at present are mostly
Vegetable raw material is mainly derived from root, stem, leaf, the berry of wild plant.Reasonable development, using plant extract natural pigment, no
But the cost of edible pigment can be substantially reduced, income is increased, while the propulsion of national environmental protection policy is implemented, agricultural kind
The adjustment for planting industry structure will all be of great significance.
Multicolored glutinous rice is also known as multicolored meal, green smart meal, black meal or flower rice, is China's Zhuang, the tradition of Buyi area
Local delicacies, appearance is colorful, bright in colour, delicious flavour, alcohol is just gentle, is pleasant to the eye and taste, and production follows remote, Du
Pu once write " without green smart meal, keeping my color good " beautiful line for it.Multicolored glutinous rice manufacturing process mainly include select it is high-quality glutinous
Rice, picking dye yielding herb make flower rice dyeing juice, glutinous rice dip dyeing coloring, cook flower five steps of rice, in process engineering
The natural plant pigment (such as maple leaf, red bluegrass extract) used is not only useful and harmless to human body, and has certain drug valence
Value, Ming Dynasty's Compendium of Material Medica are said maple leaf " stopping leak benefit is slept, and strengthening tendons benefiting energy, long term usage is made light of one's life by commiting suicide all the year round ", the Qing Dynasty " companion mountain hall class is debated " cloud
" the red succulence of safflower color, the product of green blood promoting circulation of blood ".Therefore multicolored glutinous rice manufacturing history is long, it is very characteristic, but at present still
Ethnic mimority area are tightly confined to, edible regional scope is narrow, and industrialization degree is low, as can cereal is carried out at liquefied fermentation
Reason develops food liquid kind class, and assigns certain color, it will becomes one of beverage consumption important force, accounts for
According to certain market share.Therefore, it is fresh to be developed using Modern drinks processing technology for color using multicolored glutinous rice producing principle
Gorgeous, noticeable lactobacillus-fermented rice-drink, for expanding national characters food effect, protection national characters culture promotes
Ethnic mimority area are of prosperous economy, enhance national unity, promote common development and be of great significance.
Summary of the invention
The present invention provides one plant of lactobacillus fermentis, are named as lactobacillus fermenti MJ.It is produced using lactobacillus fermenti MJ clear
Clear type colour ferments rice-drink technique are as follows: using rice includes long-grained nonglutinous rice, polished rice, glutinous rice as rice material, is had after cleaning using Yunnan
The natural plants stem leaf extract of long edible history is disseminated, then after mashing, gelatinization, liquefaction and saccharification, carries out pasteurize
Processing, inoculation fermentation lactobacillus MJ are filtered to take supernatant and add sucrose allotment, homogeneous after fermentation, filling after pasteurize,
Clarification type colour fermentation rice-drink can be prepared.The clarification type colour ferments, and rice-drink color is bright, color is eye-catching, delicate mouthfeel,
With strong meter Xiang and lactic fermentation fragrance and significant oxidation resistance.
Technical solution of the present invention:
A kind of lactobacillus fermenti MJ, the lactobacillus fermenti are preserved in Chinese microorganism strain preservation pipe on March 29th, 2019
Reason committee common micro-organisms center, deposit number are CGMCC No.17460, and classification naming is lactobacillus fermenti
Lactobacillus fermentum;China Committee for Culture Collection of Microorganisms's common micro-organisms center address: Beijing
The institute 3 of Chaoyang District North Star West Road 1, postcode: 100101.
Using the method for lactobacillus fermenti MJ processing clearing type colour fermentation rice-drink, steps are as follows:
(1) vegetable colour extracts: it is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1g:
Pure water is added in the mass volume ratio of 180mL, and after extracting 30~40min in 80~90 DEG C of water-baths, stainless steel mesh filters step by step,
Preparation red, green, blue, yellow dye liquor;
(2) dyeing and mashing: using rice as rice material, by the mass volume ratio of solid-liquid ratio 1g:10mL be separately added into it is red,
After green, blue, yellow dye liquor impregnate 5~6h, it is beaten, the time of mashing is suitable without obvious particle with rice juice;
(3) it is gelatinized: rice juice after mashing is placed in 70 DEG C of thermostat water baths, be gelatinized 30~40min;
(4) it liquefies: high-temperatureα-amylase being added in dextrin to final concentration of 30U/g, 85 DEG C of 60~70min of liquefaction;
(5) it is saccharified: carbohydrase being added in liquefaction rice juice to final concentration of 300U/g, with lemon acid for adjusting pH to 4.5,60
It is saccharified after 5~6h under the conditions of DEG C, filters to obtain rice juice fermentation base fluid with 360 mesh filter screens;
(6) it pasteurize: after rice juice fermentation base fluid is carried out pasteurization under the conditions of 68~70 DEG C, 30min, seals standby
With;
(7) it ferments: by 10 in the rice juice that step (6) obtains8CFU/mL concentration inoculation fermentation lactobacillus MJ, 37 DEG C of fermentations
20h;
(8) it filters: after strainer filtering, being filtered using 1 micron filter bag, collect filtrate;
(9) sucrose, after heating for dissolving, homogeneous under the conditions of 20~30Mpa allotment and homogeneous: are added by the concentration of 6g/100mL
3~5min;
(10) it sterilizes and filling: filling after the 30min that sterilizes under the conditions of 68~70 DEG C.
Beneficial effects of the present invention:
1. the isolated lactobacillus fermenti MJ with good rice juice fermentation character;
2. using red bluegrass, Nyonya is colored, lantra is colored, butterflybush flower cauline leaf is raw material, prepared after extracting resulting red, green
Color, blue, yellow dye liquor are natural plant pigment;
3. applying lactobacillus fermenti MJ, cleaned, dyeing of fermenting, mashing, gelatinization, liquefaction, saccharification treated rice (packet
Include long-grained nonglutinous rice, polished rice, glutinous rice) rice juice, using can be prepared after filter, allotment and homogeneous clarification type colour fermentation rice-drink;
The rice-drink 4. clarification type colour prepared by the present invention ferments, color is bright, delicate mouthfeel, sweet and sour taste, has dense
Strongly fragrant lactic fermentation fragrance and significant oxidation resistance, and process is controllable, convenient for batch production.
Specific embodiment
Below in conjunction with technical solution, a specific embodiment of the invention is further illustrated.
Screening, the identification of one lactobacillus fermenti MJ of embodiment
1. the screening of lactobacillus fermenti MJ
Aseptically, the sweet tea Wine Sample that 1.0g is collected from the ground such as Kunming, Yunnan, maritime, Mengzi, Yangbi is weighed, is added
Enter into the PBS of 10.0mL, after being homogenized 5min, is inoculated into 1% ratio containing 0.1% ascorbic MRS broth bouillon
In, 37 DEG C of Anaerobic culturel 18h.Culture solution after enrichment is subjected to gradient dilution with sterile saline, it is solid in calcium carbonate-MRS
Body culture medium bed board, 37 DEG C of Anaerobic culturels for 24 hours, the molten maximum single colonie of calcium circle of picking from plate.
2. the identification of lactobacillus fermenti MJ
By the isolated doubtful bacterial strain of lactic acid bacteria, saved after expanding culture using glycerol method.And to doubtful bacterium
Strain carries out molecular biology identification, method particularly includes: (1) extract the genome of the doubtful bacterial strain of lactic acid bacteria;(2) with forward primer F:
5 '-AGAGTTTGATCCTGGCTCAG-3 ' and reverse primer R:5 '-TACGGCTACCTTGTTACGACTT-3 ' carry out 16S
RDNA PCR amplification, amplification system are as shown in table 1.
1 PCR amplification system of table
PCR reaction condition is initial denaturation (95 DEG C, 4min);It is denaturalized (94 DEG C, 30s), anneals (55 DEG C, 30s), extend (72
DEG C, 1.5min), 30 circulations;Finally extend (72 DEG C, 10min), Ago-Gel electricity is carried out to 16S rDNA amplified fragments
Swimming, takes pictures, and records testing result;Successful PCR product will be expanded to be sequenced, after obtaining bacterial strain 16S rDNA sequence, In
It is compared on NCBI using blast program.The result shows that bacterial strain 16S rDNA sequence and lactobacillus fermenti homology be up to 100%,
Homology based on all 16S rDNA variable region sequences is greater than 97.5% standard that can be considered same kind, the bacterial strain
For lactobacillus fermenti, it is named as lactobacillus fermenti MJ.
Antagonistic property of the two lactobacillus fermenti MJ of embodiment to pathogenic bacteria
Diffusion method is punched using agar, research lactobacillus fermenti MJ makees the inhibition of main food-borne pathogens growth and breeding
With.Lactobacillus fermenti MJ is inoculated in MRS broth bouillon, and for 24 hours, 4 DEG C, 5000rpm, centrifugation 10min will for 37 DEG C of Anaerobic culturels
Supernatant collects filtrate through 0.22 μm of filtering with microporous membrane.20 μ L are cultivated for 24 hours and concentration is 1 × 108The indicator bacteria of CFU/mL
Bacterium solution (Escherichia coli ETEC, salmonella typhimurium, shigella flexneri) is added to through high-temperature sterilization and is cooled to 45 DEG C
It in LB solid medium, pours into plate rapidly after being vigorously mixed, is punched on culture medium after culture medium solidification with Oxford cup
(diameter 8mm) is drawn in the supernatant filtrate injection aperture of 90 μ L lactobacillus fermenti MJ culture solutions, and Lactobacillus rhamnosus GG is ginseng
According to, after spreading 4h at room temperature, it is placed in 37 DEG C of insulating boxs and cultivates for 24 hours, measurement antibacterial circle diameter.Lactobacillus fermenti MJ causes 3 plants
The results are shown in Table 2 for the antibacterial activity of germ, and compared with reference strain Lactobacillus rhamnosus GG, lactobacillus fermenti MJ is to Fu Shi will
The bacteriostasis effect of Hayes bacterium is suitable, and it is stronger to the bacteriostasis of Escherichia coli ETEC, salmonella typhimurium, shows
Lactobacillus fermenti MJ all has stronger inhibiting effect to Escherichia coli ETEC, Salmonella typhimurium, shigella flexneri growth.
Bacteriostasis of the 2 lactobacillus fermenti MJ of table to pathogenic bacteria
Note: " ++ " indicates inhibition zone radius 3-6mm;" +++ " indicates inhibition zone radius > 6mm.
The acid producing ability of three lactobacillus fermenti MJ of embodiment
Using NaOH standard solution titration, lactobacillus fermenti MJ is studied in the acid producing ability of different fermentations time (with cream
Acid meter).Lactobacillus fermenti MJ is inoculated in MRS broth bouillon, under 37 DEG C of anaerobic conditions, respectively cultivate 0h, 8h, 16h, for 24 hours,
After 32h, 40h, 48h, 56h, 64h, 4 DEG C, 5000rpm, centrifugation 10min collect supernatant, take supernatant 10mL respectively, be added
Remove CO2Water 20mL is titrated with calibrated 0.1moL/L NaOH standard solution (demarcating according to GB/T 601-2016),
Titration end-point pH value is 8.2, carries out parallel test three times, and using Lactobacillus rhamnosus GG as reference, record consumption NaOH standard is molten
The volume V of liquid0(mL), calculation formula is as follows:
C0The concentration (calibrated solution concentration) of-NaOH standard solution, moL/L.
V0The volume of NaOH standard solution consumed by-titration, mL.
K-is scaled the relationship of lactic acid grams, i.e. the quality that 1mmoLNaOH is equivalent to lactic acid is 0.09g.
V-sample liquid amount, 10mL.
The results are shown in Table 3 for the acid producing ability of lactobacillus fermenti MJ, the acid producing ability and control strain of lactobacillus fermenti MJ
Lactobacillus rhamnosus GG acid producing ability is suitable.
3 lactobacillus fermenti MJ of table produces sour (in terms of lactic acid) ability
Note: not significant (P > 0.05) with expression difference with a line shoulder marking-up parent phase.
Example IV clarification type colour fermentation rice-drink fermentation technology optimization
1. the preparation of plant dye leaching liquor
It is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1:180 (mass volume ratio, g/
ML) pure water is added in ratio, and after extracting 30min in 85 DEG C of water-baths, stainless steel mesh filters step by step, and preparation is red, green, blue
Color, yellow dye liquor.
2. experiment of single factor determines fermentation condition
(1) solid-liquid ratio: 5 portions of each 100g polished rices are weighed and are placed in a beaker, respectively according to 1:6,1:8,1:10,1:12,1:14
The solid-liquid ratio of (mass volume ratio, g/mL), be added it is red green blue be beaten after yellow dye liquor dyeing 5h;70 DEG C of gelatinizations
High-temperatureα-amylase is added by 30U/g final concentration in 35min, and 85 DEG C of liquefaction 65min are added carbohydrase by 300U/g final concentration, use
Lemon acid for adjusting pH is to the 5.5h that is saccharified under the conditions of 4.5,60 DEG C;After the filtering of 360 mesh filter screens, 70 DEG C, carry out Pasteur under the conditions of 30min
Sterilizing;By 109CFU/ml concentration inoculation fermentation lactobacillus MJ, ferment under the conditions of 37 DEG C 20h;After fermentation with 360 mesh filter screens
It after coarse filtration, is filtered using 1 micron filter bag, collects filtrate;Sucrose is added by 6g/100mL concentration, is dissolved by heating, under the conditions of 30Mpa
Homogeneous 3min, it is filling after pasteurize, sensory evaluation scores (sensory evaluation criteria is shown in Table 4) is carried out to colour fermentation rice-drink, is determined
The most suitable solid-liquid ratio of colour fermentation rice-drink.The result shows that the most suitable solid-liquid ratio of clarification type colour fermentation rice-drink is 1:12.
(2) inoculum concentration: 5 portions of each 100g polished rices are weighed and are placed in a beaker, by the most suitable material of 1:12 (mass volume ratio, g/mL)
Liquor ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h;It is gelatinized, liquefies, is saccharified, filters, goes out by above-mentioned condition
After bacterium processing, 10 are pressed respectively6CFU/mL、107CFU/mL、108CFU/mL、109CFU/mL、1010CFU/mL concentration inoculation fermentation cream
Bacillus MJ, ferment 20h under the conditions of 37 DEG C;It after fermentation with after 360 mesh filter screen coarse filtration, is filtered, is collected using 1 micron filter bag
Filtrate;Sucrose is added by 6g/100mL concentration, is dissolved by heating, homogeneous 3min, filling after pasteurize under the conditions of 30Mpa, to coloured silk
Color fermentation rice-drink carries out sensory evaluation scores (sensory evaluation criteria is shown in Table 4), determines the most suitable inoculum concentration of colored fermentation rice-drink.Knot
Fruit shows that the most suitable inoculum concentration of clarification type colour fermentation rice-drink is 108CFU/mL。
(3) fermentation time: 5 portions of each 100g polished rices are weighed and are placed in a beaker, by the most suitable of 1:12 (mass volume ratio, g/mL)
Solid-liquid ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h;Be gelatinized, liquefaction, saccharification, filter by above-mentioned condition,
After sterilization treatment, by 108CFU/mL optimum concentration inoculation fermentation lactobacillus MJ, the 14h, 16h that ferments respectively under the conditions of 37 DEG C,
18h,20h,22h;It after fermentation with after 360 mesh filter screen coarse filtration, is filtered using 1 micron filter bag, collects filtrate;By 6g/100mL
Concentration adds sucrose, dissolves by heating, and homogeneous 3min, filling after pasteurize under the conditions of 30Mpa, carries out to colour fermentation rice-drink
Sensory evaluation scores (sensory evaluation criteria is shown in Table 4) determine the most suitable fermentation time of colored fermentation rice-drink.The result shows that clarification type
The most suitable fermentation time of colour fermentation rice-drink is 20h.
(4) sucrose addition: 5 portions of each 100g polished rices are weighed and are placed in a beaker, most by 1:12 (mass volume ratio, g/mL)
Suitable solid-liquid ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h;By above-mentioned condition gelatinization, liquefaction, saccharification, mistake
After filter, sterilization treatment, by 108CFU/mL optimum concentration inoculation fermentation lactobacillus MJ, ferment 20h under the conditions of 37 DEG C;It has fermented
It after the filtering of 360 mesh filter screen of Cheng Houyong, is filtered using 1 micron filter bag, collects filtrate;4g/100mL, 5g/100mL, 6g/ are pressed respectively
100mL, 7g/100mL, 8g/100mL concentration add sucrose, dissolve by heating, and homogeneous 3min under the conditions of 30Mpa is filled after pasteurize
Dress carries out sensory evaluation scores (sensory evaluation criteria is shown in Table 4) to colour fermentation rice-drink, determines the most suitable sugarcane of colored fermentation rice-drink
Sugared additive amount.The result shows that the most suitable sucrose addition of clarification type colour fermentation rice-drink is 6g/100mL.
4 clarification type colour of table fermentation rice-drink sensory evaluation criteria
The rice-drink zymotechnique 3. optimization of orthogonal test clarification type colour ferments
According to solid-liquid ratio (A), inoculum concentration (B), fermentation time (C), sucrose addition (D) single factor experiment sensory evaluation scores
As a result the level (being shown in Table 5) of each factor is chosen.
5 clarification type colour of table fermentation rice-drink factor and water-glass
Design 4 factor L9(34) orthogonal experiment (being shown in Table 6), using sensory evaluation scores as evaluation index, determine clarification type colour ferment
The optimum process condition of rice-drink.Orthogonal experiments (being shown in Table 6) show that each factor influences primary and secondary sequence are as follows: inoculum concentration > hair
Ferment time > sucrose addition > solid-liquid ratio, optimum process A1B2C2D2, sensory evaluation scores are up to 79.7, because of its optimization technique
With theoretical technique A3B2C1D2Inconsistent, experience confirmatory test proves that orthogonal optimization technique sensory evaluation scores are higher than theoretical technique, and have compared with
Good repeatability.It is thus determined that clarification type colour fermentation rice-drink zymotechnique is A1B2C2D2, i.e. solid-liquid ratio (g/mL) is 1:10,
Inoculum concentration is 108CFU/mL, fermentation time 20h, sucrose addition 6%.
6 clarification type colour of table fermentation rice-drink orthogonal experiments
The physicochemical and microbial index of five clarification type colour of embodiment fermentation rice-drink product
After fermentation, it with after the filtering of 360 mesh filter screens, is filtered using 1 micron filter bag, collects filtrate;It is dense by 6g/100mL
Degree adds sucrose, and homogeneous 3min carries out allotment and homogeneous under the conditions of 30Mpa;Again through pasteurize, filling get product.Take finished product
Sample measures pH, NaOH titration measuring using direct titrimetric method detection reduced sugar, Kjeldahl's method detection protein, pH meter
Total acid, potassium dichromate colorimetric method measure ethanol content, main physical and chemical index result such as 7 institute of table of clarification type colour fermentation rice-drink
Show.
The main physical and chemical index of 7 clarification type colour of table fermentation rice-drink
Microbiological indicator is detected by GB/T 4789.18-2010 method, and the results are shown in Table 8, total plate count, coliform
Group, staphylococcus aureus, salmonella are not detected.
The major microorganisms index of 8 clarification type colour of table fermentation rice-drink
Note: "-" expression is not detected.
The antioxidant activity of six clarification type colour of embodiment fermentation rice-drink product
Research shows that cancer, aging or Other diseases are mostly related to having for excessive free radicals.Resisting oxidation free radical
It is i.e. anti-oxidant effectively to overcome harm brought by free radical, so anti-oxidant always health care product, functional food are most important
One of functional demand.Currently, mostly by detection food to the removing energy of DPPH free radical and ABTS radical cation
Power indicates its antioxidative power.Wherein DPPH free radical scavenging activity measuring method: 200 μ L samples are added in 10mL test tube
Solution adds 2mL DPPH working solution, and oscillation shakes up, and measurement is A sample in 517nm absorbance value, is protected from light standing at room temperature
After 30min, measuring the light absorption value at 517nm is A pairs, and each sample measures three times, calculation formula are as follows:ABTS+Free radical scavenging activity measuring method: take 20 μ L measurement liquid that test tube is added
In, add 2mLABTS+Light absorption value is measured at 734nm as A sample after testing liquid concussion, 6min is protected from light, at 734nm
Measuring absorbance is A pairs, and each sample measures three times, calculation formula are as follows: It is clear
Clear type colour fermentation rice-drink is anti-oxidant, and the results are shown in Table 9, compared with before fermentation, DPPH and ABTS+Radical scavenging activity
52.22% (P < 0.05), 41.87% (P < 0.05) is respectively increased in power, and oxidation resistance dramatically increases.
9 clarification type colour of table fermentation rice-drink fermentation front and back free radical scavenging activity compares
Note: same row shoulder mark difference indicates significant difference (P < 0.05).
Claims (2)
1. a kind of lactobacillus fermenti MJ, which is characterized in that the lactobacillus fermenti is preserved in China Microbiological bacterium on March 29th, 2019
Kind preservation administration committee common micro-organisms center, deposit number are CGMCC No.17460, and classification naming is lactobacillus fermenti
Lactobacillus fermentum;China Committee for Culture Collection of Microorganisms's common micro-organisms center address: Beijing
The institute 3 of Chaoyang District North Star West Road 1, postcode: 100101.
2. the method for application lactobacillus fermenti MJ processing clearing type colour described in claim 1 fermentation rice-drink, feature exist
In steps are as follows:
(1) vegetable colour extracts: it is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1g:
Pure water is added in the mass volume ratio of 180mL, and after extracting 30~40min in 80~90 DEG C of water-baths, stainless steel mesh filters step by step,
Preparation red, green, blue, yellow dye liquor;
(2) it dyeing and mashing: using rice as rice material, is separately added by the mass volume ratio of solid-liquid ratio 1g:10mL red, green
After color, blue, yellow dye liquor impregnate 5~6h, it is beaten, the time of mashing is suitable without obvious particle with rice juice;
(3) it is gelatinized: rice juice after mashing is placed in 70 DEG C of thermostat water baths, be gelatinized 30~40min;
(4) it liquefies: high-temperatureα-amylase being added in dextrin to final concentration of 30U/g, 85 DEG C of 60~70min of liquefaction;
(5) it is saccharified: carbohydrase being added in liquefaction rice juice to final concentration of 300U/g, with lemon acid for adjusting pH to 4.5,60 DEG C of items
It is saccharified after 5~6h under part, filters to obtain rice juice fermentation base fluid with 360 mesh filter screens;
(6) it pasteurize: after rice juice fermentation base fluid is carried out pasteurization under the conditions of 68~70 DEG C, 30min, seals spare;
(7) it ferments: by 10 in the rice juice that step (6) obtains8CFU/mL concentration inoculation fermentation lactobacillus MJ, 37 DEG C of fermentation 20h;
(8) it filters: after strainer filtering, being filtered using 1 micron filter bag, collect filtrate;
(9) allotment and homogeneous: adding sucrose by the concentration of 6g/100mL, after heating for dissolving, homogeneous 3 under the conditions of 20~30Mpa~
5min;
(10) it sterilizes and filling: filling after the 30min that sterilizes under the conditions of 68~70 DEG C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910718336.4A CN110506875A (en) | 2019-08-05 | 2019-08-05 | A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910718336.4A CN110506875A (en) | 2019-08-05 | 2019-08-05 | A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110506875A true CN110506875A (en) | 2019-11-29 |
Family
ID=68624441
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910718336.4A Pending CN110506875A (en) | 2019-08-05 | 2019-08-05 | A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110506875A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111109487A (en) * | 2020-01-22 | 2020-05-08 | 福州大学 | Fermented red rice beverage and preparation method thereof |
CN113528400A (en) * | 2021-08-18 | 2021-10-22 | 兰州大学 | Lactobacillus fermentum with hexavalent chromium ion reducing capability and application thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105754897A (en) * | 2016-04-07 | 2016-07-13 | 金健米业股份有限公司 | Lactic acid bacterial strain for food fermentation, fermenting agent and application thereof |
CN106434433A (en) * | 2016-09-08 | 2017-02-22 | 济南康多宝生物技术有限公司 | Novel lactobacillus fermenti and application thereof in lactic acid bacterium drink |
CN106690004A (en) * | 2016-11-15 | 2017-05-24 | 广西大学 | Production technology of plant pigment five-color glutinous rice |
CN107334024A (en) * | 2017-08-02 | 2017-11-10 | 集美大学 | A kind of preparation method for the rice beverage that ferments |
-
2019
- 2019-08-05 CN CN201910718336.4A patent/CN110506875A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105754897A (en) * | 2016-04-07 | 2016-07-13 | 金健米业股份有限公司 | Lactic acid bacterial strain for food fermentation, fermenting agent and application thereof |
CN106434433A (en) * | 2016-09-08 | 2017-02-22 | 济南康多宝生物技术有限公司 | Novel lactobacillus fermenti and application thereof in lactic acid bacterium drink |
CN106690004A (en) * | 2016-11-15 | 2017-05-24 | 广西大学 | Production technology of plant pigment five-color glutinous rice |
CN107334024A (en) * | 2017-08-02 | 2017-11-10 | 集美大学 | A kind of preparation method for the rice beverage that ferments |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111109487A (en) * | 2020-01-22 | 2020-05-08 | 福州大学 | Fermented red rice beverage and preparation method thereof |
CN113528400A (en) * | 2021-08-18 | 2021-10-22 | 兰州大学 | Lactobacillus fermentum with hexavalent chromium ion reducing capability and application thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109439489B (en) | Preparation method of dragon fruit wine | |
CN101381671B (en) | Tea vinegar and brewing method | |
CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
CN103773702B (en) | Wine brewing yeast strain and prepare green plum wine with it | |
CN104694371A (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
CN105349443B (en) | One Accharomyces cerevisiae bacterial strain and its method for preparing waxberry wine | |
CN102676333A (en) | Fruit wine production process of citrus fruit | |
CN102757878A (en) | Anthocyanidin rice wine and method for preparing same | |
CN103305432A (en) | Saccharomyces cerevisiae strain and application thereof | |
CN101921699B (en) | Method for preparing red date fruit vinegar by surface static fermentation method | |
CN111471604A (en) | Application of saccharomyces cerevisiae Z L G-6 and lactobacillus plantarum Picp-2 | |
CN110506875A (en) | A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink | |
CN106071524B (en) | A kind of asparagus fermented beverage preparation method with nutrition health-care functions | |
KR101276789B1 (en) | Fermented oil and a health functional food comprising the same | |
CN106819743A (en) | A kind of rose OPC drink and its production method | |
CN113621464A (en) | Fermentation process of russianolive flower-flavored fruit wine | |
CN108378359A (en) | A kind of preparation method of persimmon mulberries composite enzyme | |
CN103789243A (en) | Bacillus pumilus strain and application thereof | |
CN104962449A (en) | Preparation method for papaya fruit vinegar and application thereof | |
KR100876543B1 (en) | Herbal Fermentation Beverage Using Herbal Medicine Ingredients and Manufacturing Method Thereof | |
CN107916194A (en) | A kind of method that elaeagnus conferta fruits fermented wine is prepared with brown sugar and elaeagnus conferta fruits | |
CN110506876A (en) | A kind of lactobacillus fermenti and its application in muddy type colour fermentation rice-drink | |
CN107736524B (en) | Celery whole-pulp lactobacillus beverage and preparation method thereof | |
Dan-min et al. | Development of rose and crabapple compound beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191129 |
|
RJ01 | Rejection of invention patent application after publication |