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Preparation method of plant-polysaccharide-enriched sugarcane vinegar powder

A technology of plant polysaccharides and sugarcane vinegar, which is applied in the field of food processing, to achieve the effects of increased yield, simple preparation method, and sweet and sour taste

Active Publication Date: 2018-03-27
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If sugarcane vinegar powder is developed with it, not only can the utilization problem of sugarcane resources be solved, but also new products can be developed in the fruit vinegar industry, which significantly increases the health care efficacy of sugarcane vinegar powder, but there is no relevant report on this at present

Method used

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  • Preparation method of plant-polysaccharide-enriched sugarcane vinegar powder

Examples

Experimental program
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Effect test

Embodiment 1

[0022] A preparation method of sugarcane vinegar powder rich in plant polysaccharides, with 40 parts by weight of sugarcane raw vinegar, 8 parts by weight of acetic acid bacteria film, 10 parts by weight of wolfberry, 6 parts by weight of Bawang flower, 8 parts by weight of dragon fruit flower, 6 parts by weight of Dendrobium candidum, 2 parts by weight of Ganoderma lucidum, 3 parts by weight of sodium alginate, 6 parts by weight of maltodextrin, 0.3 parts by weight of a taste masking agent, and 0.8 parts by weight of a sweetener are raw materials;

[0023] Among them, the sweetener is formed by mixing hesperetin, fructose syrup and stachyose in equal mass ratio; the taste masking agent is formed by mixing tannic acid, aminobutyric acid and sodium citrate in equal mass ratio;

[0024] Specifically include the following steps:

[0025] (1) Aging the raw sugarcane vinegar for 90 days at 27°C after being canned, there will be an acetic acid film with a thickness of 2 cm on the su...

Embodiment 2

[0032]A preparation method of sugarcane vinegar powder rich in plant polysaccharides, with 47 parts by weight of sugarcane raw vinegar, 9 parts by weight of acetic acid bacteria film, 13 parts by weight of wolfberry, 7 parts by weight of Bawang flower, 9 parts by weight of dragon fruit flower, 7.5 parts by weight of Dendrobium officinale, 2.5 parts by weight of Ganoderma lucidum, 4 parts by weight of sodium alginate, 8 parts by weight of maltodextrin, 0.4 parts by weight of a taste masking agent, and 1.2 parts by weight of a sweetener are raw materials;

[0033] Among them, the sweetener is formed by mixing hesperetin, fructose syrup and stachyose in equal mass ratio; the taste masking agent is formed by mixing tannic acid, aminobutyric acid and sodium citrate in equal mass ratio;

[0034] Specifically include the following steps:

[0035] (1) Aging the raw sugarcane vinegar for 95 days at 29°C after putting it into a can, there will be a 3 cm thick acetic acid film on the sur...

Embodiment 3

[0042] A preparation method of sugarcane vinegar powder rich in plant polysaccharides, with 55 parts by weight of sugarcane raw vinegar, 10 parts by weight of acetic acid bacteria film, 15 parts by weight of wolfberry, 8 parts by weight of Bawang flower, 10 parts by weight of dragon fruit flower, 9 parts by weight of Dendrobium officinale, 3 parts by weight of Ganoderma lucidum, 5 parts by weight of sodium alginate, 10 parts by weight of maltodextrin, 0.5 parts by weight of a taste masking agent, and 2 parts by weight of a sweetener are raw materials;

[0043] Among them, the sweetener is formed by mixing hesperetin, fructose syrup and stachyose in equal mass ratio; the taste masking agent is formed by mixing tannic acid, aminobutyric acid and sodium citrate in equal mass ratio;

[0044] Specifically include the following steps:

[0045] (1) Aging the raw sugarcane vinegar for 100 days at 32°C after being canned, there will be a layer of acetic acid film with a thickness of 4 ...

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Abstract

The invention relates to the technical field of food processing and in particular relates to a preparation method of plant-polysaccharide-enriched sugarcane vinegar powder. The plant-polysaccharide-enriched sugarcane vinegar powder is prepared from the following raw materials in parts by weight: 40 to 55 parts of raw sugarcane vinegar, 8 to 10 parts of an acetic acid bacterium film, 10 to 15 partsof fructus lycii, 6 to 8 parts of pitaya flowers, 8 to 10 parts of hylocereus undatus flowers, 6 to 9 parts of dendrobium officinale kimura ex migo, 2 to 3 parts of ganodorma lucidum, 3 to 5 parts ofsodium alginate, 6 to 10 parts of maltodextrin, 0.3 to 0.5 part of a taste masking agent and 0.8 to 2 parts of a sweetener; the plant-polysaccharide-enriched sugarcane vinegar powder is prepared by the steps of preparing the acetic acid bacterium film, pulping by liquid nitrogen, carrying out microwave combined ultrasonic extraction, blending, freezing and drying and the like. The sugarcane vinegar powder provided by the invention contains abundant plant polysaccharide and the nutrient value is improved; the preparation method is simple and the yield of the vinegar powder is effectively improved; the vinegar powder has the advantages of low moisture content, fine, smooth and uniform performances, no cakes and slight sweet mouthfeel and is a health-care and nutritional green food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sugarcane vinegar powder rich in plant polysaccharides. Background technique [0002] Polysaccharide is a substance that exists widely in living organisms. It is a kind of natural high molecular polymer composed of aldose or ketose linked by glycosidic bonds. One of the basic substances. Plant polysaccharides, also known as plant polysaccharides, are polysaccharides with a degree of polymerization of more than 10 produced by plant cell metabolism. Plant polysaccharides have a variety of important biological activities and pharmacological effects, such as anti-cancer, anti-oxidation, anti-aging, lowering blood sugar and improving immunity, etc., and have been widely studied and used in food, health products and medicines. Nowadays, the research on plant polysaccharides is attracting more and more attention, and the international scientific communi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 陈赶林郑凤锦林波孙健李志春方晓纯
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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