Method for preparing vinegar with high amino acid and reducing sugar
A high-amino acid and confectionary technology, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of high sour taste, low amino acid content, and not soft enough in vinegar, and achieve microbial fermentation The effects of large population, improved nutritional value, and simplified process
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Embodiment 1
[0036] A preparation method of high amino acid and high reducing sugar vinegar, comprising the following steps:
[0037] (1) Preparation of seed koji: Mix and pulverize bran, wheat, and pea flour according to the mass ratio of 65:30:5, add water 2.5 times the total mass of the three as a substrate, and inoculate Aspergillus niger according to conventional methods As3.3409 and Aspergillus oryzae As3.951 were inoculated at a temperature of 32°C and a pH of 6.0, and fermented for 44 hours to obtain seed koji;
[0038] (2) Preparation of raw material multi-strain Daqu: Mix bran, wheat, and pea flour in a mass ratio of 65:30:5 as raw materials, then add water to control the accumulated moisture at 65%, and then insert After seeding koji with 10% of the weight of raw materials, mix the material and fully stir;
[0039] (3) Accumulation: pile up and ferment the fully mixed raw material multi-strain Daqu, with an accumulation height of 50 cm, and then ferment for 4 hours at a tempera...
Embodiment 2
[0045] A preparation method of high amino acid and high reducing sugar vinegar, comprising the following steps:
[0046] (1) Preparation of seed koji: Mix and pulverize bran, wheat, and pea flour according to the mass ratio of 65:30:5, add water three times the total mass of the three as a substrate, and inoculate Aspergillus niger according to conventional methods As3.3409 and Aspergillus oryzae As3.951 were inoculated at a temperature of 30°C and a pH of 5.0, and fermented for 45 hours to obtain seed koji;
[0047] (2) Preparation of raw material multi-strain Daqu: mix bran, wheat, and pea flour in a mass ratio of 65:30:5 as raw materials, then add water to control the accumulated moisture at 60%, and then insert After seeding koji with 10% of the weight of raw materials, mix the material and fully stir;
[0048] (3) Accumulation: pile up and ferment the fully mixed raw material multi-strain Daqu, the accumulation height is 50 cm, and then ferment for 4.5 hours at a tempera...
Embodiment 3
[0054] A preparation method of high amino acid and high reducing sugar vinegar, comprising the following steps:
[0055] (1) Preparation of seed koji: Mix and pulverize bran, wheat, and pea flour according to the mass ratio of 65:30:5, add water 2.8 times the total mass of the three as a substrate, and inoculate Aspergillus niger according to conventional methods As3.3409 and Aspergillus oryzae As3.951 were inoculated at a temperature of 33°C and a pH of 7.0, and fermented for 46 hours to obtain seed koji;
[0056] (2) Preparation of raw material multi-strain Daqu: Mix bran, wheat, and pea flour in a mass ratio of 65:30:5 as raw materials, then add water to control the accumulated moisture at 55%, and then insert After seeding koji with 10% of the weight of raw materials, mix the material and fully stir;
[0057] (3) Stacking: stack and ferment the fully mixed raw material multi-species Daqu, with a stacking height of 50 cm, and then ferment for 5 hours at a temperature of 33...
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