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Raw material composition and method for preparing edible vinegar through straw enzymolysis fermentation and application thereof

A technology of raw material composition and straw, which is applied to fertilizers made from biological wastes, applications, vinegar preparation, etc. The effect of reducing the phenomenon of fermentation inhibition

Pending Publication Date: 2019-07-09
车团结
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the technical defects of the low utilization rate of cellulose, disaccharides and monosaccharides in fresh straw in the prior art, and discloses a method of using fresh straw as the main raw material to prepare vinegar by enzymolysis and fermentation. Raw material composition and its preparation method and application

Method used

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  • Raw material composition and method for preparing edible vinegar through straw enzymolysis fermentation and application thereof
  • Raw material composition and method for preparing edible vinegar through straw enzymolysis fermentation and application thereof

Examples

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Effect test

Embodiment 2

[0041] This embodiment provides the specific implementation of Yizhong vinegar koji, which is basically the same as in Example 1, except that the mass ratio of the acetic acid bacteria suspension to the paste medium is 3:50, and it is placed for 30 days after inoculation.

Embodiment 3

[0042] This example of Example 3 provides a specific implementation method for preparing vinegar by enzymolysis and fermentation of straw, including the following steps:

[0043] Raw material pretreatment: 40kg of fresh corn stalks, 10kg of sweet sorghum stalks, 10kg of barley stalks, 10kg of wheat stalks and 10kg of corn stalks were washed, dried, chopped and homogenized to obtain straw homogenate; 0.8kg of enzymolysis agent was added, It includes phosphate buffer with a pH value of 5 and a concentration of 0.5M and compound enzymes. The compound enzymes include endoglucanase, exoglucanase, β-glucosidase, pectinase, protease, α-amylase and glucoamylase each 640,000 FPU, mix well, stand for 4h;

[0044] Alcoholic fermentation: the pretreated straw homogenate is sealed and fermented at 28-33°C for 60 days to obtain fermented mash;

[0045] Vinegar fermentation: add vinegar koji described in Example 1 to the alcohol fermentation mash, mix well, and ferment under aeration at 30-...

Embodiment 4

[0047] This example of Example 4 provides a specific implementation method for preparing vinegar by enzymolysis and fermentation of straw, including the following steps:

[0048] Raw material pretreatment: 50kg of fresh corn stalks, 10kg of sweet sorghum stalks, 10kg of barley stalks, 10kg of wheat stalks and 10kg of corn stalks were washed, dried, chopped, and homogenized to obtain a straw homogenate; 10kg of dry straw powder was added, and 0.1 kg Aspergillus niger powder, the concentration of live bacteria is 8×10 10 CFU / g; Add 1.8kg of enzymatic hydrolysis agent, which includes phosphate buffer with a pH value of 5 and a concentration of 0.5M and compound enzymes. The compound enzymes include endoglucanase, exoglucanase, β -Glucosidase, pectinase, protease, α-amylase and glucoamylase each 630,000 FPU, mix well, let stand for 6h;

[0049] Alcoholic fermentation: ferment the pretreated straw homogenate at 28-33°C for 15 days to obtain fermented mash;

[0050] Vinegar fermen...

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Abstract

The invention relates to the technical field of biochemical engineering, in particular to a raw material composition and a method for preparing edible vinegar through straw enzymolysis fermentation and an application thereof. The raw material composition comprises fresh straw, an enzymolysis agent and vinegar koji, wherein fresh corn straw is taken as a main raw material for fermentation, is moderate in sugar content and has specific wild saccharomyces; by combining with enzymolysis of cellulose by the enzymolysis agent, monosaccharide, disaccharide and cellulose in the straw are fully utilized; and the edible vinegar prepared by the method is high in nutritional value and good in flavor and can be applied in the field of vinegar beverages. The preparation method is simple in process, lowin energy consumption, high in practicability and suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of biochemical industry, in particular to a raw material composition for preparing vinegar by enzymolysis and fermentation of straw, a method and application thereof. Background technique [0002] Straw refers to the remaining stems and leaves of gramineous crops such as rice, wheat, corn, and sorghum after threshing. Except for a small amount used for gaskets, feeding livestock, and some used for composting, most of them are burned as fuel. Straw burning It will cause serious air pollution, so it is necessary to develop more ideas for the application of straw. [0003] The straw used as fuel is usually dry straw. During the drying process of the straw, the trace elements and organic matter in the plant will change with the loss of water, and the microbial community on the plant will also change, especially in corn straw and sweet sorghum straw. And wheat straw, because these straws have a higher sugar cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A23K10/38C05F5/00
CPCC12J1/04A23K10/38C05F5/008Y02A40/20Y02P60/87
Inventor 车团结车锐
Owner 车团结
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