Fermented konjac aromatic vinegar and production method thereof

A konjac and balsamic vinegar technology, applied in the field of bioengineering, can solve the problems of increased fermentation difficulty, viscosity of konjac balsamic vinegar, viscosity of fermentation liquid, etc., and achieves the effects of high cost performance, low price and low production cost.

Active Publication Date: 2018-03-27
JIANGNAN UNIV +2
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] A variety of health-care vinegars or functional vinegars are now on the market, most of which simply add health-care or biologically active substances into the finished vinegar; if only konjac powder is directly mixed with Zhenjiang vinegar, the product will appear viscous shape, grainy, slightly poor taste; if konjac powder is added in the blanking stage of Zhenjiang vinegar fermentation, the konjac powder will make the fermentation liquid viscous and the fermentation difficulty will increase, and the fermented konjac vinegar will be viscous and poor in taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented konjac aromatic vinegar and production method thereof
  • Fermented konjac aromatic vinegar and production method thereof
  • Fermented konjac aromatic vinegar and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: konjac powder pretreatment

[0040] Konjac fine powder is treated with an enzyme preparation compounded by β-mannanase and β-1,4-endoglucanase. Prepare 3 parts of konjac powder solution (dissolved in water) with the same concentration, and 3 parts of compound enzyme preparation prepared by β-mannanase and β-1,4-endoglucanase in a ratio of 2:3. The enzymatic hydrolysis conditions are as follows: add 2% enzyme preparation, the temperature is 25-30°C at room temperature, and enzymatic hydrolysis overnight. The prepared konjac powder solution is clear and transparent.

Embodiment 2

[0041] Embodiment 2: preparation of konjac health rice wine

[0042]Prepare konjac rice wine according to soaking rice, steaming rice, spreading cold, blanking, fermentation, pressing, decocting wine; wherein konjac fine powder is added in the blanking stage, and each material is calculated in parts by weight during blanking, adding 80 parts of glutinous rice, implementing Example 1 After pretreatment, 2 parts of konjac fine powder, 10 parts of natural koji, 3 parts of purebred cultured koji, 3 parts of Aspergillus niger, 100 parts of water, and 5 parts of Saccharomyces cerevisiae.

[0043] (1) Dipping: make the starch tissue absorb water and swell, and the volume increases by about 40%, which is convenient for full gelatinization. The ratio of rice to soaking water is 1:2.

[0044] (3) Mixing of raw materials: the above-mentioned pretreated konjac powder and glutinous rice are mixed.

[0045] (4) Cooking and pouring rice: through heating, the starch and konjac powder will ex...

Embodiment 3

[0048] Embodiment 3: preparation of konjac health-care balsamic vinegar

[0049] Utilize the rice wine obtained in Example 2 as raw material for acetic acid fermentation, adopt solid-state fermentation process, add 145 parts of bran, 8 parts of acetic acid bacteria, 75 parts of rice husk, and 5 parts of salt for fermentation to obtain konjac vinegar (1).

[0050] Acetic acid fermentation solid-state fermentation process: Mix rice husk, bran, and rice wine evenly, insert acetic acid bacteria, turn the unstrained spirits from the surface of the material every day within 1-2 days after inoculation, and the temperature is 35-40°C. Turn to the bottom of the material in 6-8 days. From the 8th to the 12th day, turn the unstrained spirits from the bottom every day, and the temperature will drop naturally. Raw vinegar is obtained after separation from the vinegar fermented grains, added with salt, and sterilized at 85°C for 30 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses fermented konjac aromatic vinegar and a production method thereof and belongs to the technical field of biological engineering. The konjac aromatic vinegar is prepared by the following steps: carrying out pre-treatment including squeezing, filtering, enzyme preparation treatment and the like on konjac to obtain clarified konjac fine powder; when fermenting and blending thekonjac fine powder, adding 80 to 85 parts of glutinous rice, 1 to 5 parts of the konjac fine powder, 10 to 15 parts of natural koji, 3 to 5 parts of pure culture koji, 120 to 150 parts of water, 5 to10 parts of saccharomyces cerevisiae, 135 to 145 parts of wheat bran, 5 to 8 parts of acetic acid bacteria, 75 to 80 parts of rice husks and 3 to 5 parts of table salt and fermenting to obtain the fermented konjac aromatic vinegar. The konjac health-care aromatic vinegar developed according to the technology has a fresh medicine aroma, a slight fermented medicine aroma, thick quality and abundantnutrients; the fermented konjac aromatic vinegar contains amino acids, protein, organic acids and the like of traditional aromatic vinegar, and also contains polysaccharide substances including oligo-glucomannan obtained by fermenting and decomposing the konjac fine powder and the like, so that the fermented konjac aromatic vinegar has abundant nutrients.

Description

technical field [0001] The invention relates to a fermented konjac vinegar and a production method thereof, belonging to the technical field of bioengineering. Background technique [0002] The world-famous Zhenjiang vinegar has a history of more than 1,400 years. It is favored by consumers at home and abroad because of its characteristics of "sour but not astringent, fragrant and slightly sweet, rich in color and fresh in taste, and more fragrant as it ages". People's living standards are improving day by day, and the requirements for condiments are also constantly improving, and more and more attention is paid to the functionality of condiments, which has become a trend in food development. Although my country's two-child policy is open, the problem of population aging is still very serious. Facing most of the aging population, it is very necessary to develop a functional brewed vinegar that protects the health of the elderly. [0003] Konjac is a perennial herbaceous pla...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/888A61P35/00A61P1/00
CPCA61K36/888C12J1/04
Inventor 毛健刘双平白梅韩笑姬中伟周志磊郝永亮王树锴
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap