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Mannose oligomer oat vinegar and preparation method thereof

A technology of oligomannose and mannose enzymatic hydrolysate is applied in the preparation of vinegar, biochemical equipment and methods, microorganism-based methods, etc., and can solve the problems of single nutrient composition, need to improve nutrition and flavor, and general taste. , to achieve the effect of improving nutritional content, better taste and color, and low procurement cost

Active Publication Date: 2016-05-25
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research is to use traditional methods to prepare health-care vinegar with a certain effect. This type of vinegar has relatively simple nutritional components, and the taste is relatively ordinary, and the nutrition and flavor need to be improved.

Method used

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  • Mannose oligomer oat vinegar and preparation method thereof
  • Mannose oligomer oat vinegar and preparation method thereof
  • Mannose oligomer oat vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Obtainment of Aspergillus usamii enzyme solution: use potato agar medium (200g potato, 20g glucose, 15g agar, 1L tap water, natural pH) to activate Aspergillus usami (China Industrial Microbial Culture Collection and Management Center, preservation number CICC2145), 28 Cultured at ℃ for 2 days; 1kg of bran, 0.8kg of water, wetting for 0.5h, sterilization at 121°C for 30min, adding 0.2kg of water to mix, and cooling to 28°C to prepare a bran-containing medium, and inoculate activated Aspergillus usami. The inoculation amount is 6% (volume percentage). After culturing at 28°C for 48 hours, the Aspergillus usamii bran koji was obtained; at the same ratio, the ventilated koji method was used to expand the culture to prepare the production Aspergillus usamii bran koji. Take 1 kg of Aspergillus usamii bran koji, add 7 kg of water, stir for 10 minutes, and filter to obtain 7 kg of Aspergillus usamii enzyme solution;

[0033] (2) Preparation of oligomannose enzymatic hydrolys...

Embodiment 2

[0039] (1) Obtainment of Aspergillus usamii enzyme solution: use potato dextrose agar medium to activate Aspergillus usamii, culture at 30°C for 3 days; 2kg bran, add 1.5kg water, moisten for 0.8h, sterilize at 121°C for 30min, add 0.5kg water and mix well Obtain the bran-containing medium, inoculate 10% (volume percentage) of activated Aspergillus usomei when cooled to 30°C, and cultivate it at 30°C for 60 hours to obtain the Aspergillus usamii bran koji; Aspergillus usami has been used for production. Take 2 kg of Aspergillus usamii bran koji, add 14 kg of water, stir for 15 minutes, and filter to obtain 14 kg of Aspergillus usamii enzyme solution;

[0040] (2) Preparation of oligomannose enzymatic hydrolysate: Take 4kg of konjac fly powder, 4kg of waste yeast, 4kg of red algae, and 10kg of water, stir and mix with an electric mixer, add 14kg of Aspergillus usami enzyme solution to the mixed slurry, 55℃ Hydrolyze for 10 hours to obtain oligomannose hydrolysate;

[0041] (3) Sac...

Embodiment 3

[0046] (1) Obtainment of Aspergillus usamii enzyme solution: use potato dextrose agar medium to activate Aspergillus usami, cultivated at 29°C for 2.5 days; bran 1.5kg, add water 1.2kg, wet for 0.6h, sterilize at 121°C for 30min, add 0.35kg water The medium containing bran was prepared by mixing, and when it was cooled to 29°C, it was inoculated with 8% (volume percentage) of activated Aspergillus usami. After 54 hours of cultivation at 29°C, the Aspergillus usami was obtained; Expanded cultivation to prepare Aspergillus usamii bran koji for production. Take 1.5 kg of Aspergillus usamii bran koji, add 10 kg of water, stir for 13 min, and filter to obtain 10 kg of Aspergillus usamii enzyme solution;

[0047] (2) Preparation of oligomannose enzymatic hydrolysis solution: Take 3kg of konjac fly powder, 3kg of waste yeast, 3kg of red algae, 8kg of water, stir and mix with an electric mixer, add 10kg of Aspergillus usami enzyme solution to the mixed slurry, 52℃ Hydrolyze for 9h to ob...

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Abstract

The invention discloses mannose oligomer oat vinegar and a preparation method thereof. The problems that in existing oat vinegar, nutritional ingredients are single, the mouthfeel and health-care functions are expected to be further improved, and a large quantity of konjac flying powder, waste yeast and red algae are abandoned and not effectively utilized are solved. According to the technical scheme, the preparation method comprises the steps that mixed slurry of the konjac flying powder, the waste yeast and the red algae is hydrolyzed through beta-mannosidase generated by aspergillus usamii and then mixed with oat slurry, and amylase and glucoamylase are added to obtain saccharified liquid; in the fermentation process, saccharomyces cerevisiae, aroma-producing yeast and acetobacter pasteurianus are added for further fermentation, and then the mannose oligomer oat vinegar is prepared. The preparation method is simple and low in production cost, the konjac flying powder, the waste yeast and the red algae are effectively utilized, the prepared oat vinegar is rich in nutritional ingredient and pure in flavor, the health-care effect of the mannose oligomer oat vinegar is enhanced, and the quality and health-care effect of the product are improved.

Description

Technical field [0001] The invention belongs to the field of health-care vinegar processing, and specifically relates to oligomannose oat vinegar and a preparation method thereof. Background technique [0002] Vinegar has a long history. Ancient Chinese began to brew vinegar around the Western Zhou Dynasty. According to legend, vinegar was invented by Heta, the son of the ancient brewmaster Du Kang. Vinegar is also called vinegar, glutinous rice, bitter wine and so on. Vinegar is a liquid sour seasoning often used in cooking. The main nutrients of vinegar include a variety of organic acids, minerals, amino acids, and esters. The main effects of vinegar include: increase appetite, promote digestion, lower blood pressure and blood lipids, and soften blood vessels. [0003] Mannan oligosaccharides are a class of indigestible oligosaccharides with important physiological activities and can be used as dietary fiber and prebiotics. It can not only promote the growth of probiotic flor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/865
CPCC12J1/04
Inventor 汪超陈洋李章贵李冬生石勇徐宁胡勇周梦舟李玮
Owner HUBEI UNIV OF TECH
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