Process for producing sumach extract by using aspergillus fermentation and sumach extract produced by using the process
The technology of extract and fermented product is applied in the field of preparation method and sumac extract prepared by using the method, and can solve the problems of harmful organic solvent, harsh heat treatment process, residual human body and the like
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Embodiment 1
[0054] Preparation of Sumac Extract Fermented by Aspergillus oryzae
[0055] After drying the branches and stems of the lacquer tree in the shade, they were pulverized using a rod mill, and the pulverized objects of a certain size were screened out with an 8mesh sieve. Add 350g of water to 1kg of the above pulverized product to make it evenly absorbed, press it, let it stand for 1 hour, steam it in a steamer for 40 minutes, and simmer for 20 minutes. These were taken out and cooled to 35° C., and 1.5 g of Aspergillus oryzae was inoculated here, then packed in a container with a thickness of 2 cm, and fermented at 30° C. for 35 hours using an incubator. 2 L of water was added to the fermented product, aged at 55°C for 2 hours, boiled for 1 hour, and squeezed to prepare 1.5 L of sumac extract. As a result of studying the prepared sumac extract, it was found that Equivalent to 2.49% of the raw material for evaporative drying. Compared with Comparative Example 1 extracted by a n...
Embodiment 2～4
[0057] Utilization of other Aspergillus species for the preparation of sumac extracts according to the invention
[0058] As the aspergillus in the fermentation step, replace Aspergillus oryzae with Aspergillus basilica, Aspergillus usami and aspergillus shirousamii, other the same method as Example 1 prepared the sumac extract of embodiment 2 to embodiment 4, for the prepared sumac As a result of the analysis of the extract, it was found that 2.25%, 2.32%, and 2.45% of the evaporative drying material relative to the raw material were obtained, respectively. Compared with the usual extraction method (Comparative Example 1), the ingredients were increased by 131%, 135%, and 142% respectively (see Table 1).
Embodiment 5
[0060] Adding starch to prepare sumac extract according to the invention
[0061] When 350 g of water was added to 1 kg of the above pulverized product, 10 g of white flour (wheat flour) was added. Other than that, the sumac extract was prepared in the same manner as in the above-mentioned Example 1, and the prepared sumac extract was processed. As a result of the analysis, it was found that 4.22% of the evaporated dry matter was obtained relative to the raw material, and compared with the usual method (Comparative Example 1), an excellent result of 245% or more was obtained (see Table 1).
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