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Brewing method for high free-state amino acid table vinegar

A free amino acid and vinegar technology, applied in the direction of microorganism-based methods, vinegar preparation, biochemical equipment and methods, etc., can solve the problems of high protein content, low amino acid nitrogen content, low protein utilization rate of vinegar grains, etc. Achieve the effect of improving utilization rate and reducing protein content

Active Publication Date: 2017-08-08
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of high protein content in the sediment of old Shanxi mature vinegar, the precipitation is difficult to be effectively solved, the content of amino acid nitrogen in vinegar is low, and the utilization rate of protein in vinegar grains is low, the present invention provides a food with high free amino acid How to make vinegar

Method used

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  • Brewing method for high free-state amino acid table vinegar
  • Brewing method for high free-state amino acid table vinegar
  • Brewing method for high free-state amino acid table vinegar

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0026] Experimental example 1: Preparation of pure microbial solid culture:

[0027] Acid protease producing strain Aspergillus niger ( Aspergillus niger ) And the neutral protease producing bacteria Bacillus subtilis ( Bacillus subtilis ) The medium raw materials and weight ratio of the solid bacteria preparations are: bran 55%, soybean meal 45%, adding 70% of the total raw material water, natural pH, 121 ℃ sterilization for 20-30 minutes; under aseptic conditions in the above The acid protease-producing bacteria Aspergillus niger ( Aspergillus niger ) And the neutral protease producing bacteria Bacillus subtilis ( Bacillus subtilis ) Seed liquid, the inoculum amount is 5%, Aspergillus niger is statically cultured at 30°C for 48h, Bacillus subtilis is statically cultured at 35°C for 48h, and the bacterial count is measured after 48h. The results are shown in Table 1.

[0028] Table 1: Effective number of viable bacteria in culture

[0029]

experiment example 2

[0030] Experimental Example 2: Detection of protease activity: The protease activity was measured by the Folin method. The specific implementation scheme is as follows:

[0031] (1) Preparation of enzyme solution: 10g of the solid inoculum of Aspergillus niger and Bacillus subtilis prepared in Experimental Example 1 were dried at 40°C, pulverized and sampled, added with deionized water, and extracted in a 40°C water bath for 30 min. The extract was filtered with filter paper, and the filtrate was taken to a constant volume of 10 ml for protease activity determination.

[0032] (2) Determination of protease activity: According to the Folin method (Zhang Shuzheng. Enzyme Preparation Industry [M]. Science Press, 1984.), the reaction substrate is 2% casein solution. The test results are shown in Table 2.

[0033] Table 2: Test results of culture protease activity

[0034]

[0035] Note: Calculation of protease activity: The amount of enzyme (g) that produces 1 mg of tyrosine in 1 min is ...

experiment example 3

[0036] Experimental example 3: Optimization experiment of the ratio of Aspergillus niger and Bacillus subtilis in the mixed solid bacterial preparation:

[0037] The raw materials used in alcohol fermentation and the ratio are: sorghum 10kg, Daqu 6kg, water 30kg, and 5 experimental groups are set up. The formula of the mixed bacteria preparation in each experimental group is: a mixture of acid protease-producing Aspergillus niger and neutral protease-producing Bacillus subtilis The proportions were inoculated according to 8:2; 7:3; 6:4; 5:5; 4:6. The inoculation amount of mixed bacteria preparation was 2kg (20% of the weight of sorghum). The control was Aspergillus niger and Bacillus subtilis 0, add 2kg of bran, the specific experimental formula and dosage are shown in Table 3.

[0038] Before fermentation, the sorghum was puffed, and then blended according to the alcohol fermentation formula shown in Table 3. The rakes were raked in the morning and evening, and the temperature was...

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Abstract

The invention belongs to the technical field of producing and brewing of table vinegar, provides a brewing method for high free-state amino acid table vinegar and aims at solving the problems that the content of protein in a Shanxi mature vinegar sediment is high, the sediment is difficult to solve, the content of free-state amino acid nitrogen in the table vinegar is low, and the utilization rate of protein in a raw material is low. Sorghum serving as a staple food grain is subjected to expanding treatment; yeast and acid protease producing bacteria aspergillus niger and neutral protease producing bacteria bacillus subtilis are added for carrying out alcoholic fermentation; acetic bacteria are added for carrying out normal table vinegar fermentation, so that amino acid nitrogen and the fresh and delicious taste of the table vinegar are added, and the contents of proteins in the mature vinegar sediment and distiller's grains are reduced. According to prepared vinegar, the content of the protein in the sediment is reduced, and the sedimentation rate of the table vinegar in the production process is reduced. The content of the amino acid nitrogen reaches 0.42 g / 100ml or above and is improved by 180 percent or above as compared with that of ordinary commercially available Shanxi mature vinegar; and the sedimentation rate of the table vinegar is reduced by 55 percent, the utilization rate of the protein in the sediment is improved by 59 percent, and the utilization rate of the protein in vinegar residues is improved by 77 percent.

Description

Technical field [0001] The invention belongs to the technical field of vinegar production and brewing, and specifically relates to a method for brewing high-free amino acid vinegar. Background technique [0002] The problem of vinegar precipitation is a common problem in the vinegar industry and has not been effectively solved. Vinegar precipitation not only affects the shelf life, but also affects the appearance of the product and reduces the value of the product. [0003] The sediment of old aged vinegar in Shanxi is rich in nutrition, with a protein content of up to 14.96%, a relatively complete variety of amino acids, including 7 essential amino acids for the human body, and a relatively reasonable composition. The essential amino acids account for 22.12%-28.28% of the total amino acids, which is close to WHO. / FAO model recommended ratio (35.38%), and the proportion of savory amino acids is higher, both exceeding 50%. In addition, the content of total polyphenols and total fl...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/685C12R1/125
CPCC12J1/04
Inventor 赵红年毛凯曹晋宜
Owner 山西金龙鱼梁汾醋业有限公司
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