Konjac oligomerization mannose sweet potato vinegar and preparation method thereof

Abstract

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a konjac mannose oligosaccharide sweet potato vinegar and a preparation method thereof. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., is an important food and industrial raw material in the world. my country is the largest producer of sweet potatoes in the world today, and the output of sweet potatoes is second only to rice, wheat and corn. Sweet potato is rich in nutrition and balanced, its V C The content is more than 10 times that of apple, V E The content is 9.5 times that of wheat, the content of VB1 and VB2 is 2 times that of flour, and the content of cholesterol and fat is very small. Sweet potatoes are not only rich and balanced in nutrients, but also have good dietary and health care functions and medicinal value. According to the "Compendium of Materia Medica", sweet potatoes ...

AI Technical Summary

Problems solved by technology

[0006] By retrieving the existing technologies at home and abroad, it is found that there is no literature report on making vinegar with konjac and sweet potato as the main ingredient, and there is no literature report on making vinegar with konjac and sweet potato as the main ingredient through multi-enzyme continuous enzymatic hydrolysis.