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Taro vinegar and method for producing same

A taro and acetic acid meter technology, which is applied in the field of deep processing of agricultural products, can solve the problems of lack of development and few deep-processed products, and achieve the effects of increasing appetite, strong sour taste and shortening the time of enzymatic hydrolysis

Inactive Publication Date: 2014-08-06
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increase of people's demand for healthy food and the continuous deepening of knowledge about dietary therapy, the traditional function of vinegar can no longer meet people's needs, and the continuous transformation of vinegar products into health-care products has become a major trend
[0004] Our country is rich in taro resources, but the development is lacking, and there are few deep-processed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The specific operation steps of preparing taro vinegar are as follows:

[0042] (1) Prepare taro pulp

[0043] Choose plump, ripe and fresh taro, wash the silt and hair with clean water, and remove bud eyes and insect eyes with a knife; steam the taro for 35 minutes and peel it; choose taro with uniform color, mix taro and water according to the ratio of solid to liquid: 1: 2 (g / mL) mixing and beating to obtain uniform taro pulp;

[0044] (2) Taro pulp pretreatment

[0045] 2.1 Compound treatment of pectinase and cellulase: add pectinase and cellulase to the taro pulp, adjust the pH value to 5.6 with a 1% citric acid solution, and determine the addition of pectinase according to the quality of taro The amount is 80U / g, the amount of cellulase added is 60U / g according to the quality of taro, and the ratio of pectinase to cellulase is 1:4; the temperature is 55°C for 40 minutes;

[0046] 2.2 Neutral protease treatment: add neutral protease, adjust the pH value to 7.2 w...

Embodiment 2

[0059] The specific operation steps of preparing taro vinegar are as follows:

[0060] (1) Prepare taro pulp

[0061] Choose plump, ripe and fresh taro, wash the silt and whiskers with clean water, remove bud eyes and worm eyes with a knife; steam the taro for 40 minutes and peel it; choose taro with uniform color, mix taro and water according to the ratio of solid to liquid: 1: 2 (g / mL) mixing and beating to obtain uniform taro pulp;

[0062] (2) Taro pulp pretreatment

[0063] 2.1 Compound treatment of pectinase and cellulase: add pectinase and cellulase to the taro pulp, adjust the pH value to 5.4 with a citric acid solution with a concentration of 1%, and the addition of pectinase is 70U / g, the amount of cellulase added is 70U / g, the ratio of pectinase to cellulase is 1:3; the temperature is 50°C for 50 minutes;

[0064] 2.2 Neutral protease treatment: add neutral protease, adjust the pH value to 7.4 with 1% sodium hydroxide solution, determine the addition amount of n...

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PUM

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Abstract

The invention relates to a method for producing taro vinegar. The method comprises the steps of mixing taro and water and pulping to obtain taro pulp; treating the taro pulp with pectinase, cellulase and neutral protease to obtain enzymatically hydrolyzed taro pulp; treating enzymatically hydrolyzed taro pulp with medium-temperature amylase and glucoamylase to obtain saccharified taro pulp; then inoculating a saccharomycete suspension, and fermenting to obtain taro pulp alcoholic fermentation broth; inoculating an acetic acid bacteria suspension, and fermenting to obtain taro pulp acetic acid fermentation broth; adding chitosan, treating and separating by centrifugation to obtain taro vinegar and finally pasteurizing to obtain a taro vinegar finished product. The taro vinegar is clear and transparent bright yellow and thick in sourness and the total acidity based on acetic acid is 3%-6%. Since the taro vinegar disclosed by the invention is rich in nutritional ingredients, such as dietary fibers, polysaccharides, active polypeptides, the taro vinegar has the effects in seasoning and increasing appetite and also has a certain health protecting function. The types of vinegar products available in the market can be increased and the economic value of taro is improved. The taro vinegar is a novel and unique type of vinegar integrated with seasoning and health protection.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to taro vinegar and a production method thereof. Background technique [0002] Taro, also known as taro, is the tuber of taro, a plant of the family Araceae. my country is rich in taro resources and has a wide planting area. Taro is rich in nutrients, its main nutrient is starch, followed by protein, dietary fiber, fat, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, vitamin B 1 , Vitamin B 2 It is not only edible, but also has nutritional and health care functions, such as treating indigestion, pain, psoriasis, burns and other diseases. Taro starch has small particles and a delicate taste. It can be applied to baby food, clinical supplementary nutritional food, and can also be used as the main thickener and stabilizer for beverages such as fruit juice. Taro protein has a complete range of amino acids, reasonable composition an...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 潘丽军戴缘缘姜绍通吴学凤
Owner HEFEI UNIV OF TECH
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