A kind of oligosaccharide oat vinegar and preparation method thereof
A technology of oligomannose and mannose enzymatic hydrolyzate, which is applied in the preparation of vinegar, biochemical equipment and methods, microorganism-based methods, etc., can solve the problems of general taste, need to improve nutrition and flavor, and single nutritional components. , to achieve the effect of better taste and color, low procurement cost, and improved nutritional content
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Embodiment 1
[0032] (1) Acquisition of Aspergillus Usami enzyme solution: use potato agar medium (potato 200g, glucose 20g, agar 15g, tap water 1L, natural pH) to activate Aspergillus Usami (China Industrial Microorganism Culture Collection Management Center, preservation number CICC2145), 28 Cultivate at ℃ for 2 days; add 1kg of bran, add 0.8kg of water, moisten for 0.5h, sterilize at 121℃ for 30 minutes, add 0.2kg of water and mix well, and prepare bran-containing medium when cooled to 28℃, inoculate with activated Aspergillus usami, The inoculation amount is 6% (volume percentage). After culturing at 28°C for 48 hours, the Aspergillus Usami bran koji was obtained; under the same ratio, the Aspergillus Usami bran koji for production was obtained by expanding the culture by ventilated koji making. Take 1 kg of Aspergillus Usami bran koji, add 7 kg of water, stir for 10 minutes, and filter to obtain 7 kg of Aspergillus Usami enzyme solution;
[0033] (2) Preparation of mannose oligosaccha...
Embodiment 2
[0039] (1) Obtaining Aspergillus Usami enzyme solution: use potato dextrose agar medium to activate Aspergillus Usami, culture at 30°C for 3 days; add 2kg of bran, add 1.5kg of water, wet for 0.8h, sterilize at 121°C for 30min, add 0.5kg of water and mix well Obtain the culture medium that contains bran, inoculate activated Aspergillus Usami 10% (volume percentage) when being cooled to 30°C, after cultivating at 30°C for 60h, obtain Aspergillus Usami bran koji; the same proportioning, adopt the mode of ventilated koji to expand the culture system Aspergillus Usami bran koji for production. Take 2 kg of Aspergillus Usami bran koji, add 14 kg of water, stir for 15 minutes, filter to obtain 14 kg of Aspergillus Usami enzyme solution;
[0040] (2) Preparation of mannose oligosaccharide enzymatic hydrolysis solution: take 4 kg of konjac flying powder, 4 kg of spent yeast, 4 kg of red algae, and 10 kg of water, stir and mix with an electric mixer, add 14 kg of enzyme liquid of Asper...
Embodiment 3
[0046] (1) Obtaining Aspergillus Usami enzyme solution: use potato dextrose agar medium to activate Aspergillus Usami, culture 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 water 0.35kg Mix well to prepare a bran-containing medium, inoculate 8% (volume percentage) of activated Aspergillus Usami when cooled to 29°C, and after culturing at 29°C for 54 hours, obtain Aspergillus Usami bran koji; the same proportion, adopt the method of ventilating koji Aspergillus usami bran koji for production was obtained by expanding culture. Take 1.5 kg of Aspergillus Usami bran koji, add 10 kg of water, stir for 13 minutes, filter, and obtain 10 kg of Aspergillus Usami enzyme solution;
[0047] (2) Preparation of mannose oligosaccharide enzymatic hydrolysis solution: take 3kg of konjac flying powder, 3kg of spent yeast, 3kg of red algae, and 8kg of water, stir and mix with an electric mixer, add 10kg of enzyme solution of Aspergillus Usami ...
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