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Method for preparing gamma-aminobutyric acid enriched vinegar

A technology of aminobutyric acid and sodium glutamate, which is applied in the fields of edible vinegar production and condiment brewing engineering, can solve the problems that cannot meet the needs of health care, achieve better and softer taste, increase lactic acid content, and inhibit miscellaneous bacteria

Active Publication Date: 2013-01-23
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As an ingredient for strengthening the brain and lowering blood pressure, the daily intake of gamma-aminobutyric acid should be 25-30 mg, and the existing vinegar technology cannot meet the needs of health care.

Method used

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  • Method for preparing gamma-aminobutyric acid enriched vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one, in conjunction with Fig. 1

[0025] 1. The preparation process of lactic acid bacteria culture solution is:

[0026] (1) Activation of strains: Inoculate the preserved original species Lactobacillus brevis into 10 ml of MRS test tube culture medium, and culture at 30° C. for 24 hours. It can be transferred several times appropriately. This bacterial strain is Lactobacillus brevis (Lactobacillus brevis) preservation number TCCC13007 preserved in the Microbial Strain Preservation Management Center of Tianjin University of Science and Technology. Preservation address: No. 29, 13th Street, Tianjin TEDA Development Zone; postal code: 300457;

[0027] (2) First-level seed cultivation: Connect the above-mentioned test tube culture solution into a conical flask equipped with 200mL culture solution, and its medium composition is: glucose 20g / L, yeast extract 20g / L, sodium citrate 2g / L, acetic acid Sodium 2g / L diammonium citrate 2g / L, pH natural. Sterilize at ...

Embodiment 2

[0041] Grind the raw rice and sorghum rice into powder, add water to make a slurry, add 5-10U / g high-temperature α-amylase of raw material starch, heat up to 85°C-92°C to liquefy for 10-15min and then heat up Inactivate the enzyme at 100°C for 5 minutes, then cool down to 65°C, put it into the glucoamylase tank, and add 6~8U / g raw starch saccharification enzyme, saccharify at 63°C for 1.5h, cool down to 30°C, add 10% (v / v) of Daqu and 0.15% (v / v) of high temperature resistant active dry yeast (Saccharomy cerevisiae) cultivated Dajiufu, alcoholic fermentation at 33°C for 64h, to obtain 8% (v / v) Alcoholic alcohol mash. Put the wine mash into the acetic acid fermentation tank, and add auxiliary materials such as wheat bran, sorghum and 2L / 1000L of mature acetic acid bacteria (AS. The preparation process of the lactic acid bacteria culture solution expands the culture solution of lactic acid bacteria TCCC13007 containing 0.2g / L sodium glutamate, according to 2L / M 3 The amount of...

Embodiment 3

[0043] Grind the raw rice and sorghum rice into powder, add water and make a slurry, high temperature α-amylase, heat up and liquefy for 10-15 minutes, inactivate the enzyme at 100°C for 5 minutes, cool down to 65°C, add glucoamylase After 1.5 hours of saccharification, cool down to 30°C, add 10% (v / v) of Daqu and 0.2% (v / v) of Dajiufu expanded by high-temperature-resistant active dry yeast (Saccharomy Cerevisiae), and heat at 33°C Under alcoholic fermentation for 64h, the wine mash with 7.5% (v / v) alcohol concentration was obtained. Put the wine mash into the acetic acid fermentation tank, and add auxiliary materials wheat bran and sorghum according to the ratio of main material and auxiliary material as 1: 2.5, and add 0.4g / L-sodium glutamate lactic acid bacteria TCCC13007 culture solution, press 1.5L / M 3 Add the added amount of vinegar unstrained spirits, adjust the temperature at 26°C for lactic acid bacteria fermentation for 3 days, turn the unstrained spirits and cool ...

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Abstract

The invention discloses a method for preparing gamma-aminobutyric acid rich vinegar, belongs to the technical field of seasoning brewing engineering, and particularly relates to the technical field of edible vinegar production. The method for preparing health-care vinegar comprises processes of liquefaction, saccharification, yeast addition, yeast fermentation and acetic fermentation; and lactobacillus brevis and acetic acid bacteria are added in the acetic fermentation process, the lactobacillus brevis is added before the acetic acid bacteria is added or synchronously added with the acetic acid bacteria, and sodium glutamate is added when the lactobacillus brevis is added. The product of the invention is soft when entering the mouth and acid after tasting, has no peculiar smell, has clear vinegar liquid and gloss, and is amber edible vinegar, or the edible vinegar with health-care functions of reducing blood pressure, promoting sleep, reducing serum cholesterol, delaying senility, and the like.

Description

technical field [0001] The invention belongs to the technical field of condiment brewing engineering, in particular to the technical field of edible vinegar production. Background technique [0002] The fast pace of life and material abundance are the result of the development of today's society. A large part of people's pursuit of high-quality life is at the cost of physical and mental health damage. The awakening of health awareness is first reflected on people's dining tables. Vinegar has always been an indispensable traditional table seasoning for people, so people have put forward higher requirements for the quality of vinegar: (1) The raw and auxiliary materials used in production are all green and organic; (2) In addition to the traditional seasoning effect In addition, it also has health care functions. (3) The flavor of vinegar should be suitable for the taste of the public. [0003] As a non-protein amino acid, γ-aminobutyric acid has the effects of lowering bl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12R1/02C12R1/25C12R1/24C12R1/865
Inventor 高年发张颖冯宇任雪张健杨枫
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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