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Method for preparing nutrition additive by utilizing vinegar residues

A technology for nutritional additives and vinegar grains, which is applied in the field of preparing nutritional additives by using vinegar grains, can solve the problems of pollution of vinegar grains, high energy consumption of vinegar grains recycling, low added value of by-products, etc. Significant effect

Inactive Publication Date: 2019-03-26
周乐乐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention mainly solves technical problems such as serious pollution of vinegar grains produced in the traditional vinegar making process, high energy consumption of vinegar grains recycling, and low added value of by-products, and provides a method for preparing nutritional additives by using vinegar grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing nutritional additives using vinegar grains, comprising the following steps:

[0024] The used vinegar grains are leftovers in the preparation of vinegar by solid-state fermentation, and the main components are: a mixture of rice bran, rice husk and bran.

[0025] a) Soak 100 g of vinegar grains in water for 12 hours, filter and grind to form vinegar grains thick slurry, the water content of the vinegar grains thick slurry is 20%.

[0026] b) Add 25% of its weight of corn flour to the thickened vinegar lees slurry, adjust the water content to 3%, and obtain mixture A.

[0027] c) The mixture A is extruded by an extruder to obtain an extruded product B.

[0028] d) After rehydrating the puffed product B, add 1% Saccharomyces cerevisiae by weight of puffed product B, ferment for 7 days, then add cellulase with 1% weight of puffed product B, and ferment for 3 days under the condition of uniform stirring to obtain the product c.

[0029] e) Evaporat...

Embodiment 2

[0031] A method for preparing nutritional additives using vinegar grains, comprising the following steps:

[0032] The used vinegar grains are leftovers in the preparation of vinegar by solid-state fermentation, and the main components are: a mixture of rice bran, rice husk and bran.

[0033] a) Soak 200 g of vinegar grains in water for 24 hours, filter and grind to form vinegar grains thick slurry, the water content of the vinegar grains thick slurry is 25%.

[0034] b) Adding 30% by weight of a mixture of rice flour and sorghum flour to the distiller's thick slurry, adjusting the water content to 5%, to obtain mixture A.

[0035] c) The mixture A is extruded by an extruder to obtain an extruded product B.

[0036] d) After rehydrating the puffed product B, add Saccharomyces cerevisiae with 5% weight of puffed product B, and after 10 days of fermentation, add cellulase with 5% weight of puffed product B, and ferment for 2 days under the condition of uniform stirring to obtai...

Embodiment 3

[0039] A method for preparing nutritional additives using vinegar grains, comprising the following steps:

[0040] The used vinegar grains are leftovers in the preparation of vinegar by solid-state fermentation, and the main components are: a mixture of rice bran, rice husk and bran.

[0041] a) Soak 200 g of vinegar grains in water for 18 hours, filter and grind to form vinegar grains thick slurry, the water content of the vinegar grains thick slurry is 10%.

[0042] b) Adding 10% by weight of sorghum flour to the distiller's thick slurry, adjusting the water content to 8%, to obtain mixture A.

[0043] c) The mixture A is extruded by an extruder to obtain an extruded product B.

[0044] d) After rehydrating the puffed product B, add Saccharomyces cerevisiae with 3% weight of puffed product B, and after 18 days of fermentation, add cellulase with 3% weight of puffed product B, and ferment for 5 days under the condition of uniform stirring to obtain the product c.

[0045] ...

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PUM

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Abstract

The invention relates to a method for preparing a nutrition additive by utilizing vinegar residues and relates to the technical field of food processing. The method specifically comprises the following steps: soaking the vinegar residues with water for 12-24 hours, filtering and grinding to form concentrated vinegar residue slurry, and adding a starch additive into the concentrated vinegar residueslurry to obtain a mixture A; performing puffing treatment on the mixture A to obtain a puffing matter B; rehydrating the puffing matter B, adding yeasts, fermenting for 7-14 days, adding cellulase,fermenting for 2-5 days to obtain a product C, and evaporating and concentrating, thereby obtaining a final product. According to the method disclosed by the invention, the nutrition additive in the food industry is prepared by utilizing the vinegar residues, the utilization value of the vinegar residues is improved, the oligosaccharide with high nutritive value in the final product serves as a main ingredient, more metabolites are produced in the yeast fermentation process, the value of the nutrition additive is improved, and the economic benefits are obvious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing nutritional additives using vinegar grains. Background technique [0002] A large amount of filling auxiliary materials such as bran, rice bran, and rice husk are used in the solid-state acetic acid fermentation process. After the vinegar drench is finished, these filling accessories become vinegar grains. This kind of vinegar grains has high crude cellulose content and high acidity, so it is difficult to process and utilize. Long-term stacking not only takes up a large space, but also pollutes the surrounding air and water and soil environment due to acid water leakage. At present, there are many domestic literature reports on the recycling of vinegar grains, and the main starting point is to scientifically recycle vinegar grains. For example, some researchers focus on processing vinegar grains into feed, fertilizer, and compound enzyme preparat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L33/10A23L33/125A23P30/30
CPCA23V2002/00A23L29/06A23L29/065A23L33/10A23L33/125A23P30/30A23V2200/32A23V2250/76
Inventor 周乐乐
Owner 周乐乐