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Method for preparing fruit vinegar from waste residues of column chromatography in momordica glycoside production

A technology of mogroside and column flow, which is applied in the field of preparing fruit vinegar from waste column liquid in the production of mogroside, can solve problems such as not existing, and achieve the effects of improving quality, improving immunity, and improving detection efficiency

Inactive Publication Date: 2017-06-13
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The kombucha compound beverage rarely contains various nutrients needed by the human body. It has various health effects such as clearing away heat and quenching thirst, enhancing heart, liver and kidney functions, and lowering blood pressure. It is sweet and sour, and is a health-care beverage with great development prospects; but The production of fruit vinegar with the waste column liquid in the production of mogroside is not available at present.

Method used

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  • Method for preparing fruit vinegar from waste residues of column chromatography in momordica glycoside production
  • Method for preparing fruit vinegar from waste residues of column chromatography in momordica glycoside production
  • Method for preparing fruit vinegar from waste residues of column chromatography in momordica glycoside production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: Effect of different fermentation temperatures on fermented products

[0041] Different fermentation temperatures are set, and the changes of fermentation broth at different fermentation temperatures are as follows: figure 1 shown. Depend on figure 1 (a) It can be seen that different fermentation temperatures have certain effects on the sugar content of fermented products. When the fermentation time was 0-6 days, the sugar content decreased rapidly. When the fermentation temperature was 30℃-40℃, the sugar content decreased rapidly. After the 6th day, the sugar content did not change much. Depend on figure 1 (b) It can be seen that with the change of fermentation time, the pH of the fermentation broth changes greatly. During 0-10 days of fermentation, the pH of the fermentation broth at 20°C to 30°C basically did not change, and after 10 days, the pH of the fermentation broth at 20°C to 30°C increased slowly in turn. However, the fermented liquid at 35°...

Embodiment 2

[0042] Embodiment 2: the effect of the inoculum amount of different kombucha bacteria liquids on fermented products

[0043] Inoculation of different amounts of kombucha bacteria liquid, the change of fermentation liquid is as follows: figure 2 shown. Depend on figure 2 (a) It can be seen that the sugar content of the fermentation broth with large inoculation amount is higher, and the sugar content of the fermentation broth with 15% and 20% kombucha inoculation amount drops rapidly in the early stage, and the sugar content is moderate after stabilization. Depend on figure 2 (b) It can be seen that when the inoculum size is different, the fermentation broth changes greatly with the fermentation time. The PH of the fermented liquid with inoculum amount of 5% and 10% rises faster, the pH value of the fermented liquid with inoculum amount of 25% and 30% has no obvious change in the early stage, the acidity is low, and the activity of the bacteria is not high, while the inocu...

Embodiment 3

[0044] Example 3: The effect of the dilution ratio of concentrated Luo Han juice without sweet glycosides on fermented products

[0045] When the sweet glycoside-free concentrated Luo Han juice is diluted into different ratios, the changes of the fermentation broth are as follows: image 3 shown. Depend on image 3 (a) It can be seen that the lower the dilution ratio of sweet glycoside-free concentrated Luo Han juice, the higher the sugar content of the fermentation broth. When the dilution ratio of glucoside-free concentrated Luo Han juice was 1:30-1:50, the sugar content of the fermentation broth changed slowly in the early stage, and the sugar content was higher when it was flat in the later stage. Depend on image 3 (b) It can be seen that the pH value of the fermentation broth is different at different dilution ratios, and the overall trend shows a trend of first decreasing and then increasing. When the dilution ratio of glucoside-free concentrated Luo Han juice is 1:...

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Abstract

The invention provides a method for preparing fruit vinegar from waste residues of column chromatography in momordica glycoside production and belongs to the technical field of fruit vinegar preparation. The method comprises the steps as follows: (1) white sugar, tea leaves and water are boiled together, natural cooling is performed, kombucha strain mother liquor and pellicle are added, sealing is performed with gauze, standing is performed, and a white pellicle is produced on the surface layer for later use; (2) glycoside-free momordica grosvenori juice is prepared by concentrating residues of column chromatography; (3) the concentrated juice is diluted with clear water; (4) the diluted juice is inoculated with the kombucha; (5) the inoculated diluted juice solution is placed in a shaking table for fermentation, and the sugar degree and pH are adjusted; (6) gauze covering is performed, filtration is performed after open fermentation, and the required fruit vinegar is obtained. With the adoption of the method, the problem of comprehensive utilization of waste residues of column chromatography in momordica glycoside production is solved, the economic benefit of an enterprise is increased, a new technology is added to the momordica grosvenori fermentation industry, the kind of kombucha fermented drinks is also enriched, and a novel healthcare drink which is healthy and beneficial to people is brought to people.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar preparation, in particular to a method for preparing fruit vinegar from waste column liquid in the production of mogroside. Background technique [0002] Luo Han Guo, the scientific name is "Siraitia grosvenorii (Swingle) C. Jeffrey", also known as Luo Huang Zi, La Han Guo, False Bitter Melon, Han Guo, etc. , is a traditional medicinal plant in my country. In Guangxi, people have used Luo Han Guo for more than 300 years. According to relevant records in "Chinese Medicine Chronicle" and other documents, Luo Han Guo tastes sweet and cool, and has the effects of clearing away heat and relieving heat, moistening the lungs and relieving cough. In clinical medicine, it can be used to treat hypertension, tuberculosis, asthma, gastritis, whooping cough, Acute and chronic bronchitis and acute and chronic tonsillitis and other diseases. [0003] Most of the Luo Han Guo enterprises in Guangxi extract ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 陈鑫苏小建何星存谢微
Owner HEZHOU UNIV
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