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Preparation method of compound enzyme modified concentrated vinegar

A compound enzyme and concentrated vinegar technology, which is applied in the field of condiment processing, can solve the problems of vinegar powder’s poor antioxidant performance, and achieve the effects of increasing antioxidant performance, easy transportation, and prolonging storage time

Inactive Publication Date: 2017-02-22
FOSHAN XUNTUOAO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the oxidation resistance of vinegar powder is still not as good as that of traditional table vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for compound enzyme modified concentrated vinegar, comprising the following steps:

[0021] (1) Mix the compound enzyme with vinegar, stir evenly, heat and keep warm for 24 hours to make compound enzyme modified vinegar; (2) pump the compound enzyme modified vinegar prepared in the previous step into the thin film evaporator The first evaporation treatment is carried out to obtain the first concentrated vinegar, which is pumped into the thin film evaporator again for the second evaporation treatment to obtain the compound enzyme modified concentrated vinegar. Wherein, the complex enzyme is a mixture of isomerase, cellulase and pectin esterase.

[0022] The mass ratio of the isomerase, cellulase and pectin esterase is 1:2:1. The mass of the compound enzyme accounts for 0.005% of the mass of vinegar. The temperature of the heat preservation in step (1) is 30°C. After the first evaporation treatment, the water content of the initial concentrated vin...

Embodiment 2

[0025] A preparation method for compound enzyme modified concentrated vinegar, comprising the following steps:

[0026] (1) Mix the compound enzyme with vinegar, stir evenly, heat and keep warm for 36 hours to make compound enzyme modified vinegar; (2) pump the compound enzyme modified vinegar prepared in the previous step into the thin film evaporator The first evaporation treatment is carried out to obtain the first concentrated vinegar, which is pumped into the thin film evaporator again for the second evaporation treatment to obtain the compound enzyme modified concentrated vinegar. Wherein, the complex enzyme is a mixture of isomerase, cellulase and pectin esterase.

[0027] The mass ratio of the isomerase, cellulase and pectin esterase is 1:2:1. The mass of the compound enzyme accounts for 0.01% of the mass of vinegar. The temperature of insulation in step (1) is 45 ℃. After the first evaporation treatment, the water content of the initial concentrated vinegar is 80%....

Embodiment 3

[0030] A preparation method for compound enzyme modified concentrated vinegar, comprising the following steps:

[0031] (1) Mix the compound enzyme with vinegar, stir evenly, heat and keep warm for 28 hours to make compound enzyme modified vinegar; (2) pump the compound enzyme modified vinegar prepared in the previous step into the thin film evaporator The first evaporation treatment is carried out to obtain the first concentrated vinegar, which is pumped into the thin film evaporator again for the second evaporation treatment to obtain the compound enzyme modified concentrated vinegar. Wherein, the complex enzyme is a mixture of isomerase, cellulase and pectin esterase.

[0032] The mass ratio of the isomerase, cellulase and pectin esterase is 1:2:1. The mass of the compound enzyme accounts for 0.008% of the mass of vinegar. The temperature of insulation in step (1) is 40 ℃. After the first evaporation treatment, the water content of the initial concentrated vinegar is 80%...

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PUM

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Abstract

The invention discloses a preparation method of compound enzyme modified concentrated vinegar. According to the method, vinegar is modified with compound enzyme, part of macromolecular sugar is decomposed into micromolecular sugar, and the oxidation resistance of the vinegar is effectively improved. Meanwhile, the concentration temperature can be controlled lower in a secondary concentration manner, damage to active substances in the vinegar is small, and the antioxidant activity of the vinegar can be reserved to the greatest extent. The prepared concentrated vinegar is low in moisture content and easy to transport, the preservation time can be prolonged, and the commercial value can be increased.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a preparation method of compound enzyme-modified concentrated vinegar. Background technique [0002] Vinegar is a very important condiment in daily life, which can give food a special sour, umami and fragrance. At the same time, vinegar is also a very healthy health product, which has the functions of relieving fatigue, anti-oxidation, regulating blood sugar and increasing appetite. effect. Among them, the antioxidant effect of vinegar has received more and more attention in current research. [0003] The health benefits of vinegar mainly depend on some active ingredients contained in it. For example, the raw and auxiliary materials for brewing contain a large amount of antioxidant active ingredients, such as flavonoids, vitamins, polyphenols, tannins, and saponins; microorganisms in the brewing process There are also some beneficial substances produced by fermentation, such...

Claims

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Application Information

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IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 付淑珍
Owner FOSHAN XUNTUOAO TECH CO LTD