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Process method for brewing vinegar by fermenting yellow serofluid

A process method, the technology of yellow pulp water, is applied in the field of fermentation of yellow pulp water to make vinegar, which can solve the problems of low utilization rate and achieve the effects of removing beany smell, promoting enzyme inactivation, and promoting volatilization

Pending Publication Date: 2021-06-11
安徽潮谊食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a by-product in the production of soybean products, bean dregs have a low utilization rate, but they are a good source of protein and dietary fiber.

Method used

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  • Process method for brewing vinegar by fermenting yellow serofluid
  • Process method for brewing vinegar by fermenting yellow serofluid
  • Process method for brewing vinegar by fermenting yellow serofluid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of processing method of yellow pulp water fermentation vinegar, comprises the following steps:

[0033] S1, yellow pulp water pretreatment:

[0034] Enzymolysis: take fresh tofu yellow slurry water for high-temperature sterilization treatment, and when it is cooled to 35°C, transport it to an enzymatic hydrolysis fermenter equipped with immobilized protease, and enzymolyze it at a constant temperature of 50°C for 3.0 hours;

[0035] S2, bean dregs processing:

[0036] Sterilize the bean dregs slurry at 121°C for 15-20 minutes, cool it to 20-25°C, pour it into a fermenter, add distilled water to a solid-liquid ratio of 1:10, inoculate compound cellulase for fermentation and enzymolysis, and the amount of enzyme added 35U / g, adjust the pH to 4.8-5.0 with acetic acid, react at 50-56°C for 3-5 hours, and inactivate the enzyme at high temperature for 20-30 minutes after the reaction;

[0037] S3. Filter the fermented bean dregs slurry, take the filtrate and mix the ...

Embodiment 2

[0047] A kind of processing method of yellow pulp water fermentation vinegar, comprises the following steps:

[0048] S1, yellow pulp water pretreatment:

[0049] Enzymolysis: take fresh tofu yellow slurry water for high-temperature sterilization treatment, and when it is cooled to 30-40°C, transport it to an enzymolysis fermenter equipped with immobilized protease, and enzymolyze it at a constant temperature of 45-55°C 2.0~3.0h;

[0050] Use microwave heating to heat and deodorize the yellow pulp water for 8 minutes;

[0051] S2, alcoholic fermentation:

[0052] Add white granulated sugar to the yellow syrup water, adjust the initial sugar content at 16-20°Brix, add trisodium citrate to adjust the initial pH value to 3.6-4.4;

[0053] Add 1% to 6% of 95% edible alcohol to the above enzymatic hydrolysis solution by volume ratio, mix well, inoculate the Saccharomyces cerevisiae seed suspension with a volume ratio of no more than 3%, and place it at a temperature of 28 to 34°...

Embodiment 3

[0058] S1, bean dregs processing:

[0059] Sterilize the bean dregs slurry at 121°C for 15-20 minutes, cool it to 20-25°C, pour it into a fermenter, add distilled water to a solid-liquid ratio of 1:10, inoculate compound cellulase for fermentation and enzymolysis, and the amount of enzyme added 35U / g, adjust the pH to 4.8-5.0 with acetic acid, react at 50-56°C for 3-5 hours, and inactivate the enzyme at high temperature for 20-30 minutes after the reaction;

[0060] Filter the fermented bean dregs slurry, take the filtrate and homogenize it, the homogenization pressure is 120MPa, the homogenization temperature is 25°C, and the circulation is 3 times;

[0061] Use a 100-mesh filter to filter the homogenized bean dregs enzymatic hydrolysis solution to remove solid substances in the solution after homogenization;

[0062] Microwave heating was used to heat and deodorize the bean dregs enzymatic hydrolysis solution for 8 minutes;

[0063] S2, alcoholic fermentation:

[0064] Ad...

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Abstract

The invention discloses a process method for brewing vinegar by fermenting yellow serofluid. According to the technological method, bean curd yellow serofluid is subjected to enzymolysis through immobilized protease, so that protein in the bean curd yellow serofluid is subjected to enzymolysis to form oligopeptide, absorption is facilitated, and nutrition and health are achieved; cellulase is adopted for performing enzymolysis treatment on the bean dregs, protein sources and dietary fibers in the bean dregs are fully utilized, and the finished vinegar is endowed with rich dietary fibers; the yellow serofluid after enzymolysis and the bean dreg filtrate after enzymolysis are treated by microwave heating, so that on one hand, enzyme inactivation is promoted, on the other hand, volatilization of aldehyde substances is promoted, the purpose of removing beany flavor is achieved, and the sensory quality is improved; the finished vinegar prepared by the method is rich in amino acid and nutrient substances, has a health-care function, increases the added value of bean product enterprises, and realizes energy conservation and emission reduction.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a process method for brewing vinegar by fermenting yellow pulp water. Background technique [0002] Yellow pulp water is the wastewater discharged during tofu processing. In the tofu pressing molding process, the water filtered out is tofu yellow pulp water. Tofu yellow pulp water is rich in organic substances, but most food processing companies now use tofu The tofu yellow pulp produced during the processing is directly discharged from the sewer, which directly increases the COD and BOD values ​​of the water quality, which not only pollutes the environment, but also wastes resources. [0003] After testing, tofu yellow pulp water is rich in protein, soybean oligosaccharides, soybean isoflavones and soybean saponins and other nutrients. The soybean oligosaccharides in it can promote the proliferation of bifidobacteria, promote the growth of beneficial bacteria in the stomach, preven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 曹振网常利群
Owner 安徽潮谊食品科技有限公司