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
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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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