Konjac oligomerization mannose sweet potato vinegar and preparation method thereof

A technology of oligomeric mannose and konjac, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms. short effect

Inactive Publication Date: 2014-05-21
周涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] By retrieving the existing technologies at home and abroad, it is found that there is no literature report on making vinegar with konjac and sweet potato as the mai

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Aspergillus niger enzyme solution: Potato dextrose agar medium (PDA medium) test tube solid activated Aspergillus niger, cultured at 32°C for 3 days; 250g of bran, 200g of water, moistened grits for 0.5h, sterilized at 121°C and 0.1MPa After 30 minutes, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1cm 2 After culturing at 32°C for 36-48 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the Aspergillus niger bran koji for production was obtained by expanding the culture by ventilated koji making. Take 0.2 kg of Aspergillus niger bran koji, add 1.2 kg of water, stir for 5 minutes, and filter to obtain 1.0 kg of Aspergillus niger enzyme solution.

[0024] (2) Enzymatic solution of konjac oligomeric mannose: wash konjac, take 15kg, add 30kg of water, and grind to obtain konjac pulp. Konjac pulp, 0.5kg of enzyme solution, and 70kg of wa...

Embodiment 2

[0035] The steps of the method are the same as in Example 1, except that in "(3) saccharification mash", 150 kg of sweet potatoes and 110 kg of mannose oligosaccharide hydrolyzate are taken; in "(4) lactic acid and alcohol fermentation", 0.6% of Lactobacillus fermentum (MRS Medium liquid culture), Saccharomyces cerevisiae 0.3% and Aroma yeast 0.3%, the fermentation temperature is 19°C. For the vinegar prepared by the above operations, the total acid (calculated as acetic acid) is 4.24g / 100mL, the non-volatile acid is 1.1g / 100mL (calculated as lactic acid), and the mannose oligosaccharide is 3.1g / 100mL (calculated as mannose). The acetic acid taste is softer, the sweet potato flavor is more pronounced, and the aroma is stronger.

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Abstract

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a konjac mannose oligosaccharide sweet potato vinegar and a preparation method thereof. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., is an important food and industrial raw material in the world. my country is the largest producer of sweet potatoes in the world today, and the output of sweet potatoes is second only to rice, wheat and corn. Sweet potato is rich in nutrition and balanced, its V C The content is more than 10 times that of apple, V E The content is 9.5 times that of wheat, the content of VB1 and VB2 is 2 times that of flour, and the content of cholesterol and fat is very small. Sweet potatoes are not only rich and balanced in nutrients, but also have good dietary and health care functions and medicinal value. According to the "Compendium of Materia Medica", sweet potatoes ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/685C12R1/865C12R1/225C12R1/645
Inventor 汪超李冬生高冰祁勇刚徐宁胡勇
Owner 周涛
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