CN1303905C - Microbial technology deep process method for tuber preliminary working leftover - Google Patents
Microbial technology deep process method for tuber preliminary working leftover Download PDFInfo
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- CN1303905C CN1303905C CNB2004100044985A CN200410004498A CN1303905C CN 1303905 C CN1303905 C CN 1303905C CN B2004100044985 A CNB2004100044985 A CN B2004100044985A CN 200410004498 A CN200410004498 A CN 200410004498A CN 1303905 C CN1303905 C CN 1303905C
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Abstract
The present invention discloses a microbial technology deep processing method for tuber preliminary processing leftover. The method is microbial deep processing technology for producing a microbial degradation convertible type active dietary fiber by leftover of edible and medicinal fungi after tuber preliminary processing. The leftover of tubers after the preliminary processing is added with water and auxiliary materials to be made into a fermentation medium. Solid or liquid fermentation is carried out by the edible and the medicinal fungi. The microbial technology deep processing of the tuber leftover is realized by the active dietary fiber which is generated in the biodegradation and the conversion processes. The technology supplements and perfects a tuber processing chain. Tuber ecology processing industry without pollution and waste can be formed. The present invention has the advantages that the deep processing technical problem and the environment pollution problem of the existing tuber leftover after the preliminary processing are effectively solved, and the present invention has obvious economic and social benefits.
Description
[technical field]
The present invention relates to a kind of method of producing dietary fiber, specifically, relate to the method that a kind of microbial fermentation tubers agricultural byproducts residue is produced dietary fiber.
[background technology]
The tubers material is root and the stem that plant is expanded, and is the important physical form of plant fixed solar, and tuberous plant mostly is potato class or traditional Chinese herbal medicine, and potato class plant accounts for the overwhelming majority.This class plant is by the nutrition of underground stem tuber storage, and therefore, starch is its important composition in the tubers agricultural product.The tubers material also contains different active ingredient according to the difference of kind except starch is its important composition, in actual applications replenishing as health products or cereal crops.
In the tubers preliminary working, especially in the starch process, just extracted the partial starch in the tubers agricultural byproducts, but produced a large amount of tubers residues, sell or discard as the low feed that waits.The starch, dietary fiber and the active ingredient with health role to human body that are contained in the residue after tubers agricultural byproducts or the Chinese medicine processing are not all well utilized.Relative mature technique and product do not appear in residue deep processing research after having some to utilize the physical chemistry technology to processing in recent years as yet.A large amount of tubers preliminary working residues still goes out of use and causes the environmental pollution and the wasting of resources in environment space.
Dietary fiber (Dietary Eier, be called for short DF) is meant the general name that is difficult to the material that absorbed by enzymolysis, digestion in human body, and its main component is arabogalactan, araban, galactan, araboxylan, cellulose and lignin etc.
Medical research shows: DF can be used as the main food of diseases such as prevention colorectal cancer, coronary heart disease, diabetes.The incidence of disease of China's obesity, diabetes, artery sclerosis, coronary heart disease and malignant tumour rises to some extent.These diseases are not only very common in elderly population, also increasing in young and middle-aged crowd, though the reason that causes is many-sided, dietary fiber intake deficiency is one of them major reason.Dietary fiber human body the 7th nutrient outside carbohydrate, fat, protein, vitamin, water, the mineral matter six big nutrients that therefore is confirmed as continuing.
The function of the dietary fiber of separate sources has tangible difference, and is all relatively poor as its absorption of human body of dietary fiber that obtains by the physics fashion of extrusion and the operational characteristic that is applied in the food.How to change chemical constitution and the relative amount that natural dietary fiber middle part is grouped into polymer by biotechnology, make original dietary fiber newly-increased or strengthen originally do not have or very faint functional characteristic as including the physiological function that benefits health and being applied in operational characteristic in the food etc., become the focus of dietary fiber research day by day.
[summary of the invention]
The technical issues that need to address of the present invention are to be to provide a kind of method of producing active dietary fiber from the tubers residue, it utilizes biodegradation and the conversion of edible mushroom, carry out deep processing for the tubers residue, form and contain the microbial conversion type dietary fiber that enriches original health-care components.Realize the ecological industry chain of tubers processing, solve environmental pollution and wasting of resources problem that the tubers residue causes.
For solving the problems of the technologies described above, the inventive method is: tubers agricultural byproducts starch processing back residue is added entry and auxiliary material, be prepared into fermentation medium, utilize food, medicinal bacterium that residue is carried out solid or liquid fermentation.
Type tubers agricultural byproducts of the present invention comprise: Ipomoea batatas, potato, bajiao banana, cassava, the root of kudzu vine, lotus rhizome, water chestnut, konjaku, Chinese yam, acorn nut.
Auxiliary material of the present invention is wheat bran, grouts, and described Liquid Culture based formulas is: tubers agricultural byproducts starch processing back residue dry weight 100～150g, wheat bran dry weight 5～8g, water 1L.
Solid culture based formulas of the present invention is: tubers agricultural byproducts starch processing back residue dry weight 100～150g, wheat bran and grouts dry weight 5～8g, water 150-250ml.
Food of the present invention, medicinal bacterium are rainbow conk, glossy ganoderma, mushroom, flat mushroom, tea tree mushroom, agaricus bisporus, straw mushroom.
Liquid fermentation condition of the present invention is: temperature 25-30 ℃, inoculum concentration by volume mark v/v is 5～15%, and incubation time 3-5 days, throughput by volume mark v/v/h was 1: 0.8-1: 1, and rotating speed 100-150 rev/min.
Preferably, liquid fermentation condition of the present invention is: temperature 25-28 ℃, and inoculum concentration 5～10%, incubation time 3～5 days, throughput 1: 0.8-1: 1,100～120 rev/mins of rotating speeds.
More preferably, liquid fermentation condition of the present invention is: 26 ℃ of temperature, inoculum concentration 8%, incubation time 4 days, throughput 1: 1,120 rev/mins of rotating speeds.
Solid fermentation condition of the present invention is: temperature 25-28 ℃, inoculum concentration by volume mark v/v is 10-20ml/100g, incubation time 7-8 days.
Preferably, solid fermentation condition of the present invention is: 26 ℃ of temperature, inoculum concentration by volume mark v/v are 15ml/100g, incubation time 8 days.
Inoculum concentration among the present invention is meant the food that adds in the fermentation medium of unit volume, the percent by volume of medicine bacteria using amount.
Throughput among the present invention is meant the ratio of the gas flow that per hour feeds in the fermentation medium of unit volume.
The microorganism that the present invention adopts is the daily food of present stage people, medicinal food, medicinal bacterial strain, and liquid, the solid fermentation end-product of the tubers dietary fiber after food, medicinal bacterium dietary fiber and the modification is rich in generation through fermenting after.The active dietary fiber content of liquid fermentation end-product is more than the 40g/l.The active total dietary fiber of solid fermentation end-product is 53%～65%.The drink of the active dietary fiber that obtains and pulvis have food, the distinctive nutrition of medicinal bacterium and smell and good mouthfeel
Dietary fiber is verified through medical science, mainly contains following important physical function:
(1) prevention intestines problem (colon cancer, constipation, diarrhoea).
(2) the prevention diabetes and the heart, cranial vascular disease.
(3) bring high blood pressure down, the effect of blood sugar and blood fat.
(4) maintain beneficial microbe group in the intestinal tract.
(5) remove free radical and noxious material.
Advantage of the present invention is:
(1) utilize microbial technique to realize the utilization of resources of tubers residue and appreciation.
(2) applying biological degraded and transforming principle are realized the modification and the increased activity of original dietary fiber.
(3) the applying biological degraded forms the microorganism dietary fiber with transformation, and simultaneously with the plant edible fiber modification, biology combines active dietary fiber.
(4) production cost is low, production process is pollution-free, no discarded.
(5) existing process technology system complementation can form the ecological processing industry chain of brand-new tubers.
(6) technology is controlled strong, is difficult for imitateing.
[specific embodiment]
The preparation of embodiment 1 edible fungi liquid strain
Refrigerator preservation rainbow conk inserted on the potato slope activate, cultivated 8 days, treat that mycelia is covered with the inclined-plane after, get 250ml that the ramp blocks access fills 100ml potato culture medium and shake and carry out Liquid Culture in the bottle.Rotating speed 120～150r/min cultivates down for 26 ℃ and obtained edible mushroom seed liquid in 4 days.
Embodiment 2 liquid fermentations are produced active dietary fiber
Dried potato slag 120g, wheat bran 8g adds entry 1L, form fermentation medium, by volume mark v/v is the edible mushroom seed liquid of 9% adding embodiment, 1 preparation, 25 ℃ of temperature, throughput 1: 1, rotating speed 120r/min condition bottom fermentation 4 days, tunning total dietary fiber content reaches more than the 60g/l.
Embodiment 3 solid fermentation sweet potato wastes are produced active dietary fiber
Dried root of kudzu vine slag 100g wheat bran 10g, grouts 3g adds entry 200ml and forms fermentation medium, after the conventional sterilization by volume weight fraction v/v 10% add the edible mushroom seed liquid of embodiment 1 preparation, 26 ℃ of temperature, condition bottom fermentation 8 days, tunning total dietary fiber content reaches more than 65%.
Embodiment 4 liquid fermentation potato residues are produced active dietary fiber
Dried potato slag 150g, wheat bran 6g adds entry 1L and forms fermentation medium, by volume weight fraction v/v is the edible mushroom seed liquid of 10% adding embodiment, 1 preparation, at 20 ℃ of temperature, throughput 1: 0.8, rotating speed 100r/min condition bottom fermentation 5 days, tunning total dietary fiber content reaches more than the 90g/l.
Embodiment 5 liquid fermentation root of kudzu vine slags are produced active dietary fiber
Dried root of kudzu vine slag 100g, wheat bran 5g adds entry 1L and forms fermentation medium, by volume weight fraction v/v is the edible mushroom seed liquid of 10% adding embodiment, 1 preparation, at 30 ℃ of temperature, throughput 1: 1, rotating speed 150r/min condition bottom fermentation 5 days, tunning total dietary fiber content reaches more than the 65g/l.
Embodiment 6 solid fermentation root of kudzu vine slags are produced active dietary fiber
Dried root of kudzu vine slag 100g, wheat bran 10g, grouts 3g, add entry 100ml and form the solid fermentation culture medium, after the conventional sterilization by volume weight fraction v/v 10% add the edible mushroom seed liquid of embodiment 1 preparation, 26 ℃ of condition bottom fermentations of temperature 8 days, tunning total dietary fiber content reached more than 60%.
Claims (3)
1, a kind of microbial fermentation tubers agricultural byproducts residue is produced the method for dietary fiber, comprises the steps: tubers agricultural byproducts starch processing back residue dry weight 100～150g, adds wheat bran dry weight 5～8g and water 1L makes fluid nutrient medium; Or add wheat bran and grouts dry weight 5～8g and water 150～250ml and make solid medium, utilize food, medicinal bacterium that residue is carried out the liquid or solid fermentation, wherein,
Described tubers agricultural byproducts are Ipomoea batatas, potato, bajiao banana, cassava, the root of kudzu vine, lotus rhizome, water chestnut, konjaku, Chinese yam or acorn nut;
Described food, medicinal bacterium are rainbow conk, glossy ganoderma, mushroom, flat mushroom, tea tree mushroom, agaricus bisporus or straw mushroom;
Described liquid fermentation condition is: 25～30 ℃ of temperature, inoculum concentration by volume mark v/v are 5～15%, and incubation time 3～5 days, throughput by volume mark v/v/h are 1: 0.8～1: 1,100～150 rev/mins of rotating speeds;
Described solid fermentation condition is: 25～28 ℃ of temperature, inoculum concentration are 10～20ml/100g, incubation time 7～8 days.
2, method according to claim 1 is characterized in that: described liquid fermentation condition is: 26 ℃ of temperature, inoculum concentration by volume mark v/v are 8%, and incubation time 4 days, throughput by volume mark v/v/h are 1: 1,120 rev/mins of rotating speeds.
3, method according to claim 1 is characterized in that: described solid fermentation condition is: 26 ℃ of temperature, inoculum concentration are 15ml/100g, incubation time 8 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100044985A CN1303905C (en) | 2004-02-27 | 2004-02-27 | Microbial technology deep process method for tuber preliminary working leftover |
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| CNB2004100044985A CN1303905C (en) | 2004-02-27 | 2004-02-27 | Microbial technology deep process method for tuber preliminary working leftover |
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| CN1602734A CN1602734A (en) | 2005-04-06 |
| CN1303905C true CN1303905C (en) | 2007-03-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315137A (en) * | 2013-06-08 | 2013-09-25 | 浙江大学 | Method for preparing composite enzyme/probiotic preparation for feed by bioconverting rape stem and leaf and rapeseed cake pulp |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513238B (en) * | 2009-03-23 | 2011-10-12 | 南京农业大学 | Solid-state fermentation preparation method of lotus root dietary fiber and products thereof |
| CN104171678B (en) * | 2014-08-03 | 2016-07-06 | 山东华垦生态农业科技有限公司 | A kind of manufacture method of potato dreg fodder additive |
| CN106946623A (en) * | 2017-03-14 | 2017-07-14 | 安徽米乐食品有限公司 | The method that residue prepares edible fungus culturing base manure auxiliary material is extracted using purple sweet potato anthocyanin |
| CN107259320A (en) * | 2017-06-28 | 2017-10-20 | 扬州大学 | A kind of high fine wheat composite powder and its production method |
| CN112869082A (en) * | 2021-03-04 | 2021-06-01 | 陈华林 | Processing and preparation method of sweet potato residue non-staple food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327714A (en) * | 2000-06-08 | 2001-12-26 | 韦丁榕 | Cultivation of edible fungus with raw cassava starch dregs |
| JP2003024000A (en) * | 2001-07-23 | 2003-01-28 | National Agricultural Research Organization | Fermented food raw material and method for producing the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327714A (en) * | 2000-06-08 | 2001-12-26 | 韦丁榕 | Cultivation of edible fungus with raw cassava starch dregs |
| JP2003024000A (en) * | 2001-07-23 | 2003-01-28 | National Agricultural Research Organization | Fermented food raw material and method for producing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315137A (en) * | 2013-06-08 | 2013-09-25 | 浙江大学 | Method for preparing composite enzyme/probiotic preparation for feed by bioconverting rape stem and leaf and rapeseed cake pulp |
| CN103315137B (en) * | 2013-06-08 | 2014-10-08 | 浙江大学 | Method for preparing composite enzyme/probiotic preparation for feed by bioconverting rape stem and leaf and rapeseed cake pulp |
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| CN1602734A (en) | 2005-04-06 |
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