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Aloe vera and Chinese yam vinegar and preparation method thereof

A technology of yam and aloe, applied in the field of fermentation, can solve the problem of low dietary fiber content, achieve the effects of rich nutrition, promote growth and reproduction, and reduce the loss of dietary fiber and Vc

Active Publication Date: 2020-05-05
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is simple, the starch in the yam cannot be completely converted into reducing sugars that can be used for microbial growth, and the dietary fiber content in the product is low

Method used

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  • Aloe vera and Chinese yam vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Preparation of aloe enzymatic solution: select fresh, complete Aloe vera leaf 10Kg, wash, break, add the citric acid of pure water 20Kg and sucrose 5Kg and 0.1Kg, after mixing according to weight ratio (W / W) adding 0.15 g / Kg of pectinase with an enzyme activity of 200,000 U / g, and enzymatically hydrolyzing it for 0.5 h at 30° C. to obtain an aloe hydrolyzate;

[0029] (2) Alcoholic fermentation: select 90Kg of fresh and complete iron stick yam, wash, peel, and crush, add 180Kg of pure water, boil for 10 minutes while stirring, and when cooled to room temperature, according to the mass ratio (W / W) Add 1‰ of Rhizopus sinica CICC3091 and 1‰ of yeast CICC 31994, ferment at 25°C for 5 days, and ventilate and stir once every 1 day for 3 days before fermentation. After the fermentation is finished, the yam wine is obtained;

[0030] (3) Acetic acid fermentation: Mix and stir the solution obtained in step (1) and step (2), insert 4% acetic acid bacteria CICC23560 accordin...

Embodiment 2

[0033] (1) Preparation of aloe enzymatic solution: select fresh, complete Aloe arborescens leaf 15Kg, wash, break, add the citric acid of pure water 25Kg and sucrose 7.5Kg and 0.15Kg, after mixing according to weight ratio (W / W ) adding 0.30 g / Kg of pectinase with an enzyme activity of 200,000 U / g, and performing enzymatic hydrolysis at 40° C. for 1.0 h to obtain an aloe hydrolyzate;

[0034] (2) Alcoholic fermentation: select 95Kg of fresh and complete iron rod yam, wash, peel, and crush, add 190Kg of pure water, boil for 25 minutes while stirring, and when cooled to room temperature, according to the mass ratio (W / W) Add 2‰ of Rhizopus sinica CICC 3091 and 2‰ of yeast CICC31994, ferment at 28°C for 6 days, and ventilate and stir once 3 days before fermentation every 1 day. After the fermentation is finished, the yam wine is obtained;

[0035] (3) Acetic acid fermentation: Mix and stir the solution obtained in step (1) and step (2), insert 6% acetic acid bacteria CICC 23560 ...

Embodiment 3

[0038] (1) Preparation of aloe hydrolyzate: select fresh, complete Chinese aloe leaves 20Kg, wash, break, add purified water 30Kg, and citric acid of sucrose 10Kg and 0.2Kg, mix according to weight ratio (W / W) Add 0.40 g / Kg of pectinase with an enzyme activity of 200,000 U / g, and perform enzymatic hydrolysis at 50°C for 1.5 hours to obtain the aloe hydrolyzate;

[0039] (2) Alcoholic fermentation: select 100Kg of fresh and complete iron stick yam, wash, peel, and crush, add 200Kg of pure water, boil for 30 minutes while stirring, and when cooled to room temperature, according to the mass ratio (W / W) Add 3‰ of Rhizopus sinica CICC 3091 and 2‰ of saccharomyces CICC 31994, ferment at 30°C for 8 days, and ventilate and stir once 3 days before fermentation at intervals of 1 day. After the fermentation is finished, the yam wine is obtained;

[0040](3) Acetic acid fermentation: Mix and stir the solution obtained in step (1) and step (2), insert 8% acetic acid bacteria CICC 23560 ac...

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Abstract

The present invention discloses aloe vera and Chinese yam vinegar and a preparation method thereof. Aloe vera and Chinese yams are used as raw materials for preparing vinegar, pectinase is added to promote degradation of aloe vera surface skin, citric acid is added to protect color, and an aloe vera enzymolysis solution is prepared; after the Chinese yams are washed clean and crushed, inoculationof rhizopus and yeasts together is conducted for alcohol fermentation, the aloe vera enzymolysis solution is mixed with Chinese yam wine, inoculation of acetic acid bacteria is conducted to conduct acetic acid fermentation, and centrifugation, filtration, sterilization and canning are conducted to prepare the aloe vera and Chinese yam vinegar. The mixed fermentation of the aloe vera enzymolysis solution and Chinese yam wine can reduce loss of dietary fiber and Vc in the aloe vera enzymolysis solution, besides, presence of the Vc can promote growth and reproduction of the acetic acid bacteria,mass propagation of the acetic acid bacteria inhibits growth of the rhizopus and yeasts, and besides, acetic acid produced by metabolism is not conducive to reproduction of the rhizopus and yeasts soas to avoid decomposition and utilization of dietary fibers in the aloe vera enzymolysis solution by the rhizopus. The vinegar beverage prepared by using the Chinese yams and aloe vera as the raw materials is rich in nutrients and unique in taste, and has health-care effects.

Description

technical field [0001] The invention relates to aloe yam vinegar and a preparation method thereof, belonging to the technical field of fermentation. Background technique [0002] Aloe vera belongs to the genus Aloe, which is a perennial evergreen herb of Liliaceae. Aloe vera contains more than 70 substances that are beneficial to the human body, and has pharmacological effects such as laxative, invigorating the stomach, laxative, anti-inflammatory, antibacterial, and anticancer. "and many more. [0003] Yam contains protein, carbohydrates, multivitamins, amylase, choline, mucus juice enzyme and diosgenin and other nutrients. The choline and lecithin contained in it can help to improve people's memory, and if eaten regularly, it can strengthen the body and delay aging. It is a favorite health care product for people. Adding the aloe hydrolyzate in the fermentation process of the yam vinegar not only adds a unique fragrance to the yam vinegar, but also effectively increases...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/845
CPCC12J1/04
Inventor 史劲松彭铭烨王俊红贾友彬张晓娟许正宏陆震鸣柴丽娟钱建瑛
Owner JIANGNAN UNIV
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