CN1303905C - Microbial technology deep process method for tuber preliminary working leftover - Google Patents

Abstract

The invention discloses a method for producing dietary fiber by microbially fermenting residues of agricultural and sideline products of tubers. The method is a microbial deep processing technology for producing microbially degraded and transformed active dietary fibers from residues after primary processing of tubers with edible and medicinal fungi. The residue after primary processing of tubers is added to water and auxiliary materials to prepare fermentation medium, and edible and medicinal bacteria are used for solid or liquid fermentation, and active dietary fiber products are produced through biodegradation and transformation processes to realize biotechnological further processing of tuber residues. This technology complements and completes the tuber processing chain. A pollution-free and waste-free tuber ecological processing industry can be formed. It effectively solves the technical difficulties and environmental pollution problems of the deep processing of the residue after the primary processing of tubers, and has significant economic and social benefits.

Description

A method for microbial fermentation of tuber agricultural by-product residues to produce dietary fiber

【Technical field】

The invention relates to a method for producing dietary fiber, in particular to a method for producing dietary fiber by microbial fermentation of tuber agricultural and sideline product residues.

【Background technique】

Tuber substances are the enlarged roots and stems of plants, which are important material forms for plants to fix solar energy. Tuber plants are mostly potatoes or traditional Chinese herbal medicines, and tuber plants account for the vast majority. These plants store nutrients through underground tubers, so starch is an important component of tuber agricultural products. In addition to starch as its important component, tuber substances also contain different active ingredients depending on the variety, and are used as health products or supplements to food crops in practical applications.

In the primary processing of tubers, especially in the process of starch processing, only part of the starch in the tuber agricultural sideline products is extracted, but a large amount of tuber residues are produced, which are sold or discarded as low-grade feed. The starch, dietary fiber and active ingredients that have a health care effect on the human body contained in the tuber agricultural by-products or the processed residues of traditional Chinese medicinal materials have not been well utilized. In recent years, there have been some studies on the deep processing of processed residues using physical and chemical techniques, but relatively mature technologies and products have not yet appeared. A large number of tuber primary processing residues are still discarded in the environmental space, resulting in environmental pollution and waste of resources.

Dietary fiber (Dietary Eier, referred to as DF) is a general term for substances that are difficult to be digested and absorbed by enzymatic digestion in the human body. Its main components are arabinogalactan, arabinan, galactan, arabinoxylan, fiber lignin and lignin etc.

Medical research shows that DF can be used as the main food for preventing colorectal cancer, coronary heart disease, diabetes and other diseases. The incidence of obesity, diabetes, arteriosclerosis, coronary heart disease and malignant tumors has increased in my country. These diseases are not only very common in the elderly population, but also increase in the young and middle-aged population. Although there are many reasons for this, insufficient dietary fiber intake is one of the important reasons. Dietary fiber is therefore identified as the seventh nutrient for the human body besides the six major nutrients of carbohydrates, fats, proteins, vitamins, water, and minerals.

There are obvious differences in the functions of dietary fiber from different sources. For example, the dietary fiber obtained by physical extrusion has poor human absorption and technical characteristics in food applications. How to change the chemical structure and relative content of some polymers in natural dietary fiber through biotechnology, so that the original dietary fiber can add or strengthen the original functional properties that were not or very weak, such as physiological functions that are beneficial to human health and applications in The technological characteristics in food, etc., have increasingly become a hot spot in the study of dietary fiber.

【Content of invention】

The technical problem to be solved by the present invention is to provide a method for producing active dietary fiber from tuber residues, which uses the biodegradation and transformation of edible fungi to further process the tuber residues to form microbial transformations rich in original health-care ingredients. type dietary fiber. Realize the ecological industrial chain of tuber processing, and solve the problems of environmental pollution and resource waste caused by tuber residues.

In order to solve the above-mentioned technical problems, the method of the present invention is as follows: adding water and auxiliary materials to the residue after starch processing of tuber agricultural and sideline products to prepare a fermentation medium, and using edible and medicinal bacteria to carry out solid or liquid fermentation on the residue.

The tuber agricultural sideline products described in the present invention include: sweet potato, potato, plantain, cassava, kudzu root, lotus root, water chestnut, konjac, yam, and acorn.

The auxiliary material of the present invention is bran and cake, and the formula of the liquid culture medium is: the dry weight of residue after starch processing of tuber agricultural and sideline products is 100-150g, the dry weight of bran is 5-8g, and 1L of water.

The formula of the solid medium in the invention is as follows: the dry weight of the processed tuber agricultural and sideline product starch is 100-150g, the dry weight of bran and cake is 5-8g, and the water is 150-250ml.

The edible and medicinal fungi of the present invention are Yunzhi, Ganoderma lucidum, shiitake mushroom, oyster mushroom, tea tree mushroom, Agaricus bisporus, and straw mushroom.

The liquid fermentation condition of the present invention is: temperature 25-30 ℃, inoculum size is 5～15% by volume fraction v/v, culture time is 3-5 days, ventilation rate is 1:0.8 by volume fraction v/v/h -1:1, speed 100-150 rpm.

Preferably, the liquid fermentation conditions of the present invention are: temperature 25-28°C, inoculum size 5-10%, culture time 3-5 days, ventilation rate 1:0.8-1:1, rotation speed 100-120 rpm.

More preferably, the liquid fermentation conditions of the present invention are: temperature 26°C, inoculum size 8%, culture time 4 days, ventilation rate 1:1, rotation speed 120 rpm.

The solid fermentation conditions of the present invention are as follows: the temperature is 25-28° C., the inoculum size is 10-20 ml/100 g by volume fraction v/v, and the culture time is 7-8 days.

Preferably, the solid fermentation conditions of the present invention are as follows: a temperature of 26°C, an inoculum volume v/v of 15ml/100g, and a culture time of 8 days.

The inoculum size in the present invention refers to the percentage by volume of the amount of edible and medicinal bacteria added in the fermentation medium per unit volume.

The aeration rate in the present invention refers to the ratio of the amount of gas per hour per unit volume of fermentation medium.

The microorganisms used in the present invention are edible and medicinal bacterial strains used in people's daily food and medicine at the present stage, and produce liquid and solid fermentation end products rich in food and medicinal fungus dietary fiber and modified tuber dietary fiber after fermentation . The active dietary fiber content of the liquid fermentation end product is above 40g/l. The total amount of active dietary fiber in the solid fermentation end product is 53%-65%. The obtained active dietary fiber drinks and powders have the unique nutrition, smell and good taste of edible and medicinal fungi

Dietary fiber has been medically proven to have the following important physiological functions:

(1) Prevention of intestinal diseases (colon cancer, constipation, diarrhea).

(2) Prevention of diabetes and cardiovascular and cerebrovascular diseases.

(3) The effect of lowering blood pressure, blood sugar and blood fat.

(4) Maintain the beneficial microbial community in the intestinal system.

(5) Scavenge free radicals and toxic substances.

The advantages of the present invention are:

(1) The use of microbial technology has realized the utilization and appreciation of tuber residue resources.

(2) Apply the principle of biodegradation and transformation to realize the modification and activity enhancement of the original dietary fiber.

(3) Biodegradation and transformation are used to form microbial dietary fiber, and at the same time, plant dietary fiber is modified and biologically assembled into active dietary fiber.

(4) Low production cost, no pollution and no waste in the production process.

(5) The existing processing technology system complements each other and can form a new ecological processing industrial chain of tubers.

(6) The technology is highly controllable and difficult to imitate.

【Detailed ways】

Embodiment 1 Preparation of Edible Mushroom Liquid Strains

Put the Yunzhi preserved in the refrigerator on the potato slant for activation, and cultivate for 8 days. After the mycelia cover the slant, take the slant block and put it into a 250ml shaker flask filled with 100ml of potato medium for liquid culture. The rotational speed is 120-150 r/min, and cultured at 26° C. for 4 days to obtain edible fungus seed liquid.

Example 2 Production of Active Dietary Fiber by Liquid Fermentation

120g of dried potato dregs, 8g of bran, and 1L of water were added to form a fermentation medium, and the edible fungus seed liquid prepared in Example 1 was added according to the volume fraction v/v of 9%. Fermented under the condition of 120r/min for 4 days, the total dietary fiber content of the fermented product reaches more than 60g/l.

Example 3 Production of Active Dietary Fiber by Solid Fermentation of Sweet Potato Residue

Dry kudzu root dregs 100g bran 10g, cake 3g, add 200ml of water to form a fermentation medium, after conventional sterilization, add the edible fungus seed liquid prepared in Example 1 by volume weight fraction v/v as 10%, at a temperature of 26°C, Fermented under the condition for 8 days, the total dietary fiber content of the fermented product reaches more than 65%.

Example 4 Production of Active Dietary Fiber by Liquid Fermentation of Potato Residue

Dry potato dregs 150g, bran 6g, add 1L of water to form a fermentation medium, add the edible fungus seed liquid prepared in Example 1 according to the volume weight fraction v/v of 10%, at a temperature of 20°C, aeration rate 1:0.8, speed Fermented for 5 days under the condition of 100r/min, the total dietary fiber content of the fermented product reaches more than 90g/l.

Example 5 Production of Active Dietary Fiber by Liquid Fermentation of Pueraria lobata

100 g of dried kudzu root dregs, 5 g of bran, 1 L of water was added to form a fermentation medium, and the edible fungus seed liquid prepared in Example 1 was added according to the volume weight fraction v/v of 10%, at a temperature of 30° C., an air flow rate of 1:1, and a rotational speed Fermented for 5 days under the condition of 150r/min, the total dietary fiber content of the fermented product reaches more than 65g/l.

Example 6 Production of Active Dietary Fiber by Solid Fermentation of Pueraria lobata

100g of dried kudzu root dregs, 10g of bran, 3g of cake, add 100ml of water to form a solid fermentation medium, after routine sterilization, add the edible fungus seed liquid prepared in Example 1 by volume weight fraction v/v as 10%, at a temperature of 26 It is fermented under the condition of ℃ for 8 days, and the total dietary fiber content of the fermentation product reaches 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.