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Mulberry enzymatic hydrolysate and prepared mulberry rice vinegar

A mulberry enzymatic hydrolysate, mulberry rice technology, applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as poor effect, and achieve improved taste and flavor, rich nutrition, and improved quality. Effect

Inactive Publication Date: 2019-03-26
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effect of directly using mulberry homogenate to prepare rice vinegar or soy sauce is not good

Method used

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  • Mulberry enzymatic hydrolysate and prepared mulberry rice vinegar
  • Mulberry enzymatic hydrolysate and prepared mulberry rice vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation of embodiment 1 Aspergillus mularis enzymatic hydrolyzate

[0026] Described Aspergillus mulberry enzymolysis solution, its preparation method is as follows:

[0027] 1) destemming fresh mulberries, crushing and beating to make slurry;

[0028] 2) inserting the Aspergillus FJ036 strain into the sterilized mulberry pulp, and carrying out fermentation culture; after the fermentation, centrifuging to obtain the Aspergillus FJ036 enzyme fermentation liquid;

[0029] 3) Add 0.5 g / kg pectinase (50,000 U / g) to the sterilized mulberry fruit pulp in a 50°C water bath for 1.5 hours, cool down to 30°C, insert Aspergillus FJ036 enzyme fermentation broth, and perform enzymatic treatment; After the enzymatic hydrolysis, the Aspergillus FJ036 enzymatic hydrolyzate was prepared.

[0030] Table 1: Comparison table of enzymatic hydrolyzate results after different enzymatic hydrolysis treatments of mulberries

[0031]

[0032] It can be seen from Table 1 that the cel...

Embodiment 2

[0033] Embodiment 2: the preparation of mulberry rice vinegar

[0034] The parts by weight of each component of the raw material are:

[0035] 15 parts of mulberry enzymatic hydrolysis solution, 45 parts of glutinous rice, 0.9 part of Jimo old wine koji, 3 parts of ester-producing Saccharomyces cerevisiae seed solution, 0.5 part of Lactobacillus seed solution, 3 parts of Shanghai brewing 1.01 seed solution, and purified water to 100 parts.

[0036] The production steps are:

[0037] 1. Selection and treatment of glutinous rice: uniform glutinous rice particles, 110% to 120% moistening, steaming conditions: 100°C, 20min.

[0038] 2. Selection of mulberries: Choose fresh mulberries with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, and cleaned.

[0039] 3. Beating of mulberries: Destemming and beating of fresh mulberries.

[0040] 4. Preparation of Aspergillus FJ036 enzyme...

Embodiment 3

[0053] A kind of mulberry rice vinegar, the weight portion of each component of raw material is:

[0054] 50 parts of mulberry enzymatic hydrolysis solution, 10 parts of glutinous rice, 0.2 parts of Jimo old wine koji, 3 parts of ester-producing Saccharomyces cerevisiae seed solution, 0.3 parts of Lactobacillus seed solution, 3 parts of Hu Niu 1.01 seed solution, and purified water to make up to 100 parts.

[0055] A kind of mulberry rice vinegar, preparation technology is:

[0056] The preparation method of above-mentioned mulberry rice vinegar, its preparation steps are:

[0057] 1. Material selection and processing of glutinous rice: the glutinous rice particles are uniform, the moisturizing amount is 110% to 120%, and the steaming conditions: 100 ℃, 20min.

[0058] 2. Material selection of mulberries: choose fresh mulberries with a maturity of more than 90% that are free of disease, no insects, no decay, no peculiar smell, no pesticide residues and harmful metals exceedin...

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Abstract

The invention aims at providing mulberry rice vinegar and a preparation method thereof. The mulberry rice vinegar provided by the invention has the nutrition ingredients of mulberries, is violet red in color and luster and glossy, has the intense ester aroma and slight mulberry aroma, tastes sour and sweet, and is unique in flavor and rich in nutrition. Compared with conventional mulberry fruit vinegar and rice vinegar, the mulberry rice vinegar has the advantages that the mulberry fruit pulp is subjected to composite enzymolysis by aspergillus FJ036 enzyme fermentation liquid and pectinase; ingredients such as protein, fiber and pectin can be sufficiently utilized; the utilization rate of the mulberry ingredients is effectively improved; the mouthfeel and the flavor of the mulberry rice vinegar are improved; ester-producing saccharomyces cerevisiae LML001 and lactobacillus strain FJ001 are added, so that the fermentation and aroma producing capability of the yeast can be effectively improved; the fermentation time is shortened; the ester aroma of the mulberry rice vinegar is improved. The quality of the mulberry rice vinegar is greatly improved; the economic benefits of productionenterprises can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, and in particular relates to a mulberry enzymatic hydrolysis solution and mulberry fruit vinegar prepared therefrom. Background technique [0002] Mulberry (mulberry), also known as mulberry, mulberry, etc., belongs to the family Moraceae, and the surface of mature mulberries is purple to dark brown. China is rich in silk, mulberry has been planted for a long time, there are many varieties of mulberry trees, and the planting area of ​​mulberry trees is wide and large, and the output of mulberry is high. Mulberry ready-to-eat juice is sweet and delicious, and rich in nutrients, rich in free acid, VB1, VB2, VC, gallic acid, protocatechuic acid, catechin, gallocatechin, gallate, caffeic acid, epicatechin acid, p-coumaric acid, rutin, ferulic acid, cotton cellulose, hesperetin, resveratrol, quercetin, naringenin, anthocyanins (including cyanidin-3-glucoside , cyanidin-3-rutinoside, fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00C12J1/04C12R1/865
CPCA23L19/09A23L29/06C12J1/04
Inventor 蔡晓丹范学涛宋青楠仲娜谭海刚李静
Owner QINGDAO DENGTA FLAVOUR IND
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