Fructo-oligosaccharide Chinese wolfberry vinegar and preparation method thereof

A technology of fructooligosaccharides and wolfberry, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of insufficient functional ingredient content, low functional ingredient content, weak health care effect, etc. Health benefits, increased polyphenol content, increased taste and mouthfeel effects

Inactive Publication Date: 2020-08-07
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example: Chinese Patent Application No. 201910688388.1 "A wolfberry vinegar rich in Monacolin K and γ-aminobutyric acid and its preparation method", which uses germinated rice and wolfberry as the main raw materials, and uses Monascus, lactic acid bacteria, yeast and acetic acid bacteria and other strains were fermented in series to obtain wolfberry vinegar rich in Monacolin K and γ-aminobutyric acid. The finished vinegar has less functional components, obvious sour taste, zero fructooligosaccharide content, and weak health care function.
Chinese patent application number 201610659653.X "A kind of ginseng wolfberry vinegar and its preparation method and application", which uses Lactobacillus plantarum to ferment ginseng wolfberry compound juice, and mixes the fermented compound juice supernatant with Shanxi mature vinegar to obtain ginseng wolfberry vinegar. The fermentation process is single, the content of functional components is insufficient, and the health care effect is not strong
At present, there are no reports at home and abroad about the preparation of fructo-oligosaccharide wolfberry vinegar by enzymatic hydrolysis and multi-strain mixed fermentation using chicory root and wolfberry as the main raw materials

Method used

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  • Fructo-oligosaccharide Chinese wolfberry vinegar and preparation method thereof
  • Fructo-oligosaccharide Chinese wolfberry vinegar and preparation method thereof
  • Fructo-oligosaccharide Chinese wolfberry vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Weigh 150kg of sun-dried chicory roots, wash them, cut them into sections, add 150kg of water to soak for 5 hours, and after draining, place the wet material under a pressure of 1.5Mpa and cook for 20min to obtain chicory root pulp, add 22.5kg of Water to obtain the chicory root slurry, according to the percentage per thousand of the weight of the mixed slurry, then add 0.52‰ of fructosyltransferase with an enzyme activity of 500,000 U / g, 0.84‰ of glucose oxidase with an enzyme activity of 100,000 U / g and 30 0.25‰ of glucose isomerase per 10,000 U / g, and hydrolyzed for 6-8 hours at 45°C to obtain a slurry containing fructooligosaccharides.

[0029] (2) Weigh 150kg of fresh medlar, soak in 150kg of water at 20°C for 1 hour, use a colloid mill to refine the beating, and heat it with a plate heat exchanger to inactivate the enzyme and prevent browning. The enzyme inactivation temperature is 100°C for 5 minutes to obtain wolfberry juice.

[0030] (3) The wolfberry juic...

Embodiment 2

[0035] (1) Weigh 150kg of sun-dried chicory roots, wash them, cut into sections, add 150kg of water to soak for 5 hours, and after draining, place the wet material under a pressure of 1.6Mpa and cook for 25min to obtain chicory root pulp, add 22.5kg of Water to obtain the chicory root slurry, according to the percentage per thousand of the weight of the mixed slurry, then add fructosyltransferase 1.02‰ with an enzyme activity of 500,000 U / g, glucose oxidase with an enzyme activity of 100,000 U / g 1.24‰ and enzyme activity 30 0.35‰ of glucose isomerase per 10,000 U / g, and hydrolyzed at 45°C for 8 hours to obtain a slurry containing fructooligosaccharides.

[0036] (2) Weigh 150kg of fresh medlar, soak in 150kg of water at 20°C for 1 hour, use a colloid mill to refine the beating, and heat it with a plate heat exchanger to inactivate the enzyme and prevent browning. The enzyme inactivation temperature is 100°C for 5 minutes to obtain wolfberry juice.

[0037] (3) The wolfberry jui...

Embodiment 3

[0042] (1) Weigh 150kg of sun-dried chicory roots, wash them, cut them into sections, add 150kg of water to soak for 6 hours, and after draining, put the wet material under the condition of 1.8Mpa and cook for 30min to obtain chicory root pulp, add 22.5kg of Water to obtain the chicory root slurry, in percent per thousand of the weight of the mixed slurry, then add fructosyltransferase 1.55‰ with an enzyme activity of 500,000 U / g, glucose oxidase with an enzyme activity of 100,000 U / g 1.58‰ and enzyme activity 30 0.51‰ of glucose isomerase per 10,000 U / g, and hydrolyzed at 50°C for 8 hours to obtain a slurry containing fructooligosaccharides.

[0043] (2) Weigh 150kg of fresh medlar, soak in 150kg of water at 25°C for 1 hour, use colloid mill to refine the pulp, and heat it with a plate heat exchanger to inactivate the enzyme and prevent browning. The enzyme inactivation temperature is 95°C for 10 minutes to obtain wolfberry juice.

[0044] (3) The wolfberry juice obtained in...

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Abstract

The invention discloses fructo-oligosaccharide Chinese wolfberry vinegar and a preparation method thereof. The invention belongs to the technical field of food fermentation engineering. The preparation method comprises the following steps: soaking cichorium intybus roots, cooking, and carrying out enzymolysis with a plurality of enzymes to obtain slurry containing fructo-oligosaccharide; selectingfructus lycii, grinding and pulping the fructus lycii, carrying out plate type heating enzyme deactivation, and inoculating rhizopus formosensis and aspergillus awamori to obtain saccharified mash; uniformly mixing the fructo-oligosaccharide with fructo-oligosaccharide slurry, inoculating aroma-producing yeast, saccharomyces cerevisiae and lactic acid bacteria in sections to carry out multi-strain mixed alcoholic fermentation, inoculating acetic acid bacteria to carry out liquid submerged fermentation after the alcoholic fermentation is finished, and finally carrying out slurry-residue separation, filling, sterilization and ultrasonic aging to obtain the fructo-oligosaccharide Chinese wolfberry vinegar. The fructo-oligosaccharide Chinese wolfberry vinegar is red and bright in color, refreshing in taste, unique in flavor, mellow in sour feeling and good in health-care effect.

Description

technical field [0001] The invention belongs to the technical field of food fermentation engineering, and in particular relates to a fructooligosaccharide wolfberry vinegar and a preparation method thereof. Background technique [0002] According to medical records: "Acetic acid warms the appetite, nourishes the liver, strengthens the muscles and warms the bones, sobers up alcohol and eliminates food, lowers Qi to ward off evil spirits, detoxifies fish and crab scales, and is good for a long time with a strong taste and fragrance." In addition to the main substance acetic acid contained in vinegar In addition, it also contains a variety of organic acids, amino acids, minerals, flavonoids, polyphenols and other substances. Modern scientific research has proved that vinegar has various physiological functions such as anti-fatigue, regulating blood sugar, regulating blood lipids, lowering blood pressure, anti-oxidation, anti-cancer, promoting appetite, and preventing osteoporos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00C12R1/845C12R1/665C12R1/865C12R1/84C12R1/245C12R1/02
CPCC12J1/04C12J1/00
Inventor 刘静雪高婷婷
Owner JILIN AGRI SCI & TECH COLLEGE
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