A kind of preparation method of xylo-oligosaccharide malt vinegar
A technology of xylooligosaccharides and malt aroma, applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effects of rich nutrition, low production cost, and high utilization of raw materials
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Embodiment 1
[0028] Weigh 150kg of air-dried corncobs and bran, soak them in deionized water at 60°C for 12 hours, filter, discard the filtrate, and dry the filter residue for later use. Soak the dried raw materials in water for 5 minutes, add 90kg of water, place the mixed wet materials under the condition of 1.5Mpa for 5 minutes, and obtain the raw materials for steam explosion, add 270kg of water to the raw materials for steam explosion, fully soak them at 50°C for 20 minutes, and use extrusion Separated by the press to obtain two parts, the raw material liquid and the solid residue of the raw material after steam explosion, the raw material liquid part is distilled under reduced pressure at 0.6Mpa and 40 ° C, and xylanase (enzyme activity 50000U / g) is added to the residual liquid after distillation 0.20 g was hydrolyzed at 50°C for 12 hours to obtain a solution containing xylooligosaccharides. Add 35g of food grade sulfurous acid for clarification. Take 150kg of barley malt, soak at 1...
Embodiment 2
[0030] Weigh 200kg air-dried corncobs and bran respectively, soak them in 60°C deionized water for 12h, filter, discard the filtrate, and dry the filter residue for later use. Soak the dried raw material in water for 10 minutes, add 120kg of water, place the mixed wet material under the pressure of 2.0Mpa for 5 minutes, and obtain the raw material for steam explosion, add 480kg of water to the raw material for steam explosion, fully soak it at 60°C for 20 minutes, and use an extrusion Separated by the press to obtain two parts: raw material liquid and raw material solid residue after steam explosion, the raw material liquid part is distilled under reduced pressure at 1.0Mpa, 60°C, and xylanase (enzyme activity 50000U / g) is added to the residual liquid after distillation ) 0.40 g, hydrolyzed at 50° C. for 12 hours to obtain a solution containing xylooligosaccharides. Add 35g of food grade sulfurous acid for clarification. Take 200kg of barley malt, soak at 18°C for 24 hours,...
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