Method for producing winter jujube vinegar drink and extracting winter jujube polysaccharide from jujube dregs

A technology of winter jujube vinegar and winter jujube, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problems of lack of good solutions, increase the cost of raw materials, increase the burden on enterprises, etc., and achieve rich minerals. , reduce the cost of the enterprise, improve the effect of the economic benefit of the enterprise

Active Publication Date: 2017-01-04
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 10,000 tons of winter jujube concentrated jujube juice project was put into operation, and the leftover jujube dregs produced more than 9,000 tons a year. burden, and caused environmental pollution
[0008] Currently, there is no good solution

Method used

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Embodiment Construction

[0043] The method for producing winter jujube vinegar drink and extracting winter jujube polysaccharide from winter jujube dregs of the present invention will be described in detail below.

[0044] The method for producing winter jujube vinegar drink and extracting winter jujube polysaccharide from winter jujube dregs of the present invention comprises the following steps:

[0045] (1) Enzymatic hydrolysis of jujube dregs

[0046] One-time enzymatic hydrolysis: mix winter jujube dregs with water at a weight ratio of 1:2 to form mixed jujube pulp, and then add xylanase, glucanase, Novozymes cellulase, and pectinase to the mixed jujube pulp and amylase, wherein the enzyme dosage of xylanase was 100U / g, the enzyme dosage of dextranase was 100U / g, and the enzyme dosage of Novozymes cellulase was 150U / g respectively. The amount of enzyme added for gluease is 50U / g, the amount of amylase is 50U / g, the enzymolysis temperature is 55°C, the pH is 5.5, and the enzymolysis time is 180min;...

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PUM

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Abstract

The invention discloses a method for producing winter jujube vinegar beverage and extracting winter jujube polysaccharide from winter jujube residues, and belongs to production of the winter jujube vinegar beverage and extraction of winter jujube polysaccharide. The method comprises the following steps: (1) enzymolysis of winter jujube residues; (2) alcohol fermentation; (3) acetic acid fermentation; (4) centrifugation and filtration; (5) ultrafiltration; (6) preparation of the winter jujube vinegar beverage, namely 6.1. conditioning of the winter jujube vinegar beverage, 6.2. filtration, and 6.3. filling; (7) preparation of the winter jujube polysaccharide, namely 7.1. activated carbon decoloration, 7.2. trichloroacetic acid deproteinization, 7.3. refined filtration and 7.4. drying. Compared with the prior art, the method for producing winter jujube vinegar beverage and extracting winter jujube polysaccharide from winter jujube residues disclosed by the invention has the advantages that resources are saved, the jujube residue leftovers are recycled and are changed into valuable things to be reutilized, so that pollution is alleviated, the enterprise cost is lowered, and the enterprise burden is lowered; the environmental-friendly effect is realized, and winter jujubes are utilized thoroughly truly, so that promotion and application values are good.

Description

technical field [0001] The invention relates to the production of winter jujube vinegar drink and the extraction of winter jujube polysaccharides, in particular to a method for producing winter jujube vinegar drink and extracting winter jujube polysaccharides from winter jujube jujube dregs, which are leftovers of winter jujube concentrated juice. Background technique [0002] Plant polysaccharides can inhibit diabetes, gastric ulcer, pain and other diseases, and also have the effect of lowering serum cholesterol and promoting animal growth. Plant polysaccharides can enhance the body's specific and non-specific immunity, directly or indirectly activate B lymphocytes, T lymphocytes and macrophages, and have therapeutic and inhibitory effects on tumors, diabetes, hyperlipidemia, hypercholesterolemia and other difficult diseases. A large number of studies have shown that many plant polysaccharides have inhibitory effects on bacteria and viruses, such as HIV, herpes simplex viru...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84C08B37/00C12J1/04C12R1/865
Inventor 孙曙光冀利贾丽丽
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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