Fig fermented liquid and fig fruit vinegar prepared therefrom

A fig and fermented liquid technology, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of insufficient aroma, low juice yield, and thin taste of fig fruit vinegar, and improve fermentation and production. Fragrance ability, quality improvement, effect of improving taste and flavor

Active Publication Date: 2021-03-16
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on fig fruit vinegar at home and abroad, and the prepared fig fruit vinegar has insufficient aroma, low juice yield, poor clarity, thin taste, and high cost.

Method used

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  • Fig fermented liquid and fig fruit vinegar prepared therefrom
  • Fig fermented liquid and fig fruit vinegar prepared therefrom
  • Fig fermented liquid and fig fruit vinegar prepared therefrom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation of embodiment 1 fig fermented liquid

[0026] Described fig fermented liquid, its preparation method is as follows:

[0027] 1) After the fresh figs are blanched, the blanched figs are broken and beaten to make a slurry;

[0028] 2) insert Aspergillus FJ036 strain into the sterilized fig pulp, and carry out fermentation culture; after the fermentation, centrifuge to obtain Aspergillus FJ036 enzyme fermentation liquid;

[0029] 3) adding the Aspergillus FJ036 enzyme fermentation liquid into the sterilized fig pulp, and performing enzymatic hydrolysis treatment; after the enzymatic hydrolysis, the enzyme was inactivated to obtain the fig fermentation liquid.

[0030] Table 1: Comparison of treatment results of fig fermentation broth

[0031]

[0032] It can be seen from Table 1 that the cellulase and protease activities of Aspergillus FJ036 strain were 51.2±1.5U / mL and 28.2±0.6U / mL, respectively, which were 27.0% and 18.5% higher than Aspergillus nige...

Embodiment 2

[0056]Embodiment 2: the preparation of fig vinegar

[0057] A kind of fig fruit vinegar, the weight portion of each component of raw material is:

[0058] 36 parts of fermented figs, 15 parts of glutinous rice, 0.3 parts of Jimo Laojiu koji, 3 parts of ester-producing Saccharomyces cerevisiae seed liquid, 3 parts of Shanghai Niang 1.01 seed liquid, and 100 parts of purified water.

[0059] A kind of fig fruit vinegar, preparation technology is:

[0060] The preparation method of above-mentioned fig fruit vinegar, its preparation step is:

[0061] 1. Selection and treatment of glutinous rice: uniform glutinous rice particles, 110% to 120% moistening, steaming conditions: 100°C, 20min.

[0062] 2. Selection of figs: Choose fresh figs with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, and pesticide residues and harmful metals do not exceed the standard. Clean them after removing impurities; the figs in step 1 are from Weihai, Shandong Pro...

Embodiment 3

[0076] A kind of fig fruit vinegar, the weight portion of each component of raw material is:

[0077] 54 parts of fig fermentation liquid, 2 parts of ester-producing Saccharomyces cerevisiae seed liquid, 1 part of Huyao 1.01 seed liquid, and 100 parts of purified water.

[0078] A kind of fig fruit vinegar, preparation technology is:

[0079] The preparation method of above-mentioned fig fruit vinegar, its preparation step is:

[0080] 1. Selection of figs: Choose fresh figs with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, and pesticide residues and harmful metals do not exceed the standard. Clean them after removing impurities; the figs in step 1 are from Weihai, Shandong Produce Branschweig.

[0081] 2. Beating of figs: Put fresh figs into 90°C water and blanch for 2 minutes to kill enzymes. The figs blanched to kill enzymes are crushed and beaten.

[0082] 3. Preparation of Aspergillus FJ036 enzyme fermentation broth: insert the ...

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Abstract

The invention provides fig fruit vinegar which has nutritional ingredients of figs and is light yellow in color, glossy, strong in ester aroma, slight in fig aroma, sour, sweet and palatable, unique in style and rich in nutrition. Compared with traditional fig fruit vinegar, the fig fruit vinegar in the invention has the advantages that fig pulp is subjected to enzymolysis by aspergillus FJ036 enzyme fermentation liquor, proteins, polysaccharides and other components in the fig pulp can be fully utilized, the utilization rate of the fig components is effectively improved, and the taste and flavor of the fig fruit vinegar are improved; and by adding ester-producing saccharomyces cerevisiae LML001, the fermentation and aroma production abilities of saccharomycetes can be effectively improved, the fermentation time is shortened, and the ester aroma of the fruit vinegar is improved. According to the process disclosed by the invention, the quality of the fig fruit vinegar is greatly improved, and the economic benefits of manufacturing enterprises can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar beverage preparation, and in particular relates to a fig fermented liquid and fig fruit vinegar prepared therefrom. Background technique [0002] Fig is the fruit of the deciduous shrub or small tree fig tree of the genus Moraceae. Fig fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for the human body, and contain a variety of vitamins such as carotene, thiamine, vitamin C, vitamin E, etc., of which carotene has the most content. Figs are edible and medicinal. They have the functions of clearing heat and moistening intestines, promoting body fluid and relieving cough, reducing swelling and detoxification, and protecting the liver. The psoralen substance in figs can effectively inhibit cancer cells and has the effect of preventing cancer. It is known as "The patron saint of human health in the 21st century". The fresh-keeping period of fig fruit is very short, and it ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 蔡晓丹谭海刚钱冠兰范学涛李静
Owner QINGDAO DENGTA FLAVOUR IND
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