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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

Active Publication Date: 2013-01-23
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the differences in raw materials, processes and saccharification agents used in vinegar brewing, there are also great differences in its main components. The current standard for brewing vinegar does not clearly stipulate the amino acid content of vinegar flavor and nutritional and health effects. Therefore, many The amino acid content in vinegar products is low, the umami taste is poor, and it is not soft enough; in addition, because the reducing sugar contained in vinegar is low, the sour taste of vinegar is more irritating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a method for preparing vinegar with high amino acid and reducing sugar, and relates to a method for preparing vinegar. The method comprises the following steps of: mixing bran, wheat and pea meal to obtain a substrate, and inoculating aspergillus niger As3.3409 and aspergillus oryzae As3.951 to prepare a seed starter; mixing bran, wheat and pea meal to obtain a raw material, and inoculating the seed starter to prepare an uncooked material multi-strain daqu starter; stacking, loading into a pool, turning the starter, and forming the starter; and mixing sorghum flour, wheat flour and millet flour, adding water, adding the cooked material multi-strain daqu starter and a daqu starter into mixed staple food grain, stirring, performing alcoholic fermentation and acetic acid fermentation, sealing, after-ripening, smoking, pouring and drying the vinegar, and ageing to obtain a finished product. By the method, the content of the amino acid and the reducing sugar is greatly improved, the nutritional value of the vinegar is improved, and the irritation of acidity is reduced; and the starter is prepared from an uncooked material and has the advantages of complete enzyme system and multiple microbial fermentation populations of a biological fermentation agent.

Description

technical field [0001] The invention relates to a preparation method of vinegar, in particular to a preparation method of high amino acid and high reducing sugar vinegar. Background technique [0002] As an acidic condiment, vinegar is gradually developing towards nutrition, health care, high-grade, and good taste. Therefore, the development of vinegar with high quality and good taste has become the development direction of many vinegar companies at home and abroad. [0003] However, due to the differences in raw materials, processes and saccharification agents used in vinegar brewing, there are also great differences in its main components. The current standard for brewing vinegar does not clearly stipulate the amino acid content of vinegar flavor and nutritional and health effects. Therefore, many The amino acid content in vinegar products is low, the umami taste is poor, and it is not soft enough; in addition, because the reducing sugar contained in vinegar is low, the so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12R1/685C12R1/69
Inventor 宋春雪林汲张一萌张春杰
Owner 山西金龙鱼梁汾醋业有限公司
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