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Fresh ginger fermenting process of coproducing spirit and saponine

A technology for liquor and saponin, which is applied in the field of using fresh turmeric to ferment and co-produce liquor and saponin, can solve environmental pollution, starch sugar acid hydrolysis affects saponin yield, fresh turmeric extracts saponin extraction rate cannot reach, etc. problems, to achieve the effect of not causing environmental pollution, saving fermentation time and washing time, and improving saponin yield

Inactive Publication Date: 2004-12-22
余盛树
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, a large amount of starch is hydrolyzed by acid to form a large amount of acid sugar solution, which needs to be neutralized with calcium carbonate, and the reducing sugar can be utilized, while the remaining large amount of calcium sulfate is difficult to handle, which also causes environmental pollution. Incomplete acid hydrolysis of starch sugar affects the yield of saponin, resulting in the extraction rate of saponin extracted from fresh turmeric not reaching the current domestic level of 7‰

Method used

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  • Fresh ginger fermenting process of coproducing spirit and saponine

Examples

Experimental program
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Effect test

Embodiment 1

[0009] Example 1: 500 grams of fresh turmeric was cleaned and crushed, then added to a 1000 ml beaker, heated to 80° C., boiled for 10 minutes, then added 0.5 grams of glucoamylase, 2.5 grams of amylase, 0.05 grams of pectinase and 3% starch 50 grams of dextrin, then add 3 grams of ammonium sulfate, and then carry out fermentation under normal pressure, the fermentation temperature is 28 ℃ to 40 ℃, the fermentation time is 3 days, after the fermentation is completed, distill in the distiller, the distillation temperature is 100 ℃ -115 ℃, you can get 125 grams of white wine. The filter residue is hydrolyzed with 6N sulfuric acid under pressure for 2-3 hours, the pressure is 0.1Mpa-0.4Mpa, filtered and washed until nearly neutral, dried, transferred to a Soxhlet extractor, and extracted with 120# gasoline for 2-4 hours , then concentrated, crystallized, dried, weighed 5.1 g of saponin and measured its melting point at 198°C.

Embodiment 2

[0010] Example 2: 500 grams of fresh turmeric was cleaned and pulverized, then added to a 1000 ml beaker, heated to 80° C., boiled for 10 minutes, then added 0.5 grams of glucoamylase, 2.5 grams of amylase, 0.05 grams of pectinase and 3% starch Add 50 grams of dextrin, add 3 grams of urea, and then carry out fermentation under normal pressure. The fermentation temperature is 28°C, and the fermentation time is 3 days. Get 125 grams of white wine. The filter residue was acidolyzed with 6N sulfuric acid under normal pressure for 2-3 hours, filtered and washed until nearly neutral, dried, transferred to a Soxhlet extractor, extracted with 120# gasoline for 2-4 hours, then concentrated, crystallized, dried, Weigh 5.1 grams and measure the melting point of 198°C.

Embodiment 3

[0011] Example 3: 1000 grams of fresh turmeric was cleaned and pulverized, then added to a 2500 ml beaker, heated to 90° C., boiled for 10 minutes, then 15 grams of glucoamylase, 10 grams of amylase, 3 grams of pectinase and 5% starch were added Add 130 grams of dextrin, add 10 grams of ammonium sulfate, and then carry out fermentation under normal pressure. The fermentation temperature is 35°C, and the fermentation time is 3 days. 250 grams of liquor can be obtained. The filter residue was acidolyzed with 6N sulfuric acid under normal pressure for 2-3 hours, filtered and washed until nearly neutral, dried, transferred to a Soxhlet extractor, extracted with 120# gasoline for 2-4 hours, then concentrated, crystallized, dried, Weigh 10.4 grams and measure the melting point of 195°C.

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Abstract

The invention discloses a method that uses fresh yellow ginger to make distilled spirit and saponin synchronously. It cleans out the fresh yellow ginger, scrunches and heats the ginger, then it carrier on fermenting under oridinary pressure, saccharifying enzyme, amylase, pectase, starch dextrin and compound containing nitrogen are put in, so starch in fresh yellow ginger is transformed into distilled spirit before acidolysis, the material needed to put in acidolysis process is reduced, the recovery ratio of saponin is enhanced, thus the invention reduces the costs and environment contamination.

Description

technical field [0001] The invention relates to a method for producing saponin by using fresh turmeric, in particular to a method for co-producing liquor and saponin by fermenting fresh turmeric. Background technique [0002] Although saponin production has a history of nearly 50 years in China, the domestic saponin production process is basically the same, mainly using the fermentation method, that is: cleaning with fresh ginger or dried slices—crushing—natural fermentation—acidolysis— - Washing - Drying - Extraction - Crystallization - Product packaging. All there is saponin yield low in this production technology, prolong working hours (fermentation needs 7-11 days), the waste of water resource is bigger (production 1 ton of saponin needs more than 1000 tons of water), causes environmental pollution (contains 45% in the turmeric -54% starch is discharged into rivers and lakes with hydrochloric acid or acid sulfur after acid hydrolysis washin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12P19/00C12P33/00
Inventor 余盛树
Owner 余盛树