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Fructo-oligosaccharide lotus root vinegar and preparation method thereof

A technology of fructooligosaccharide and lotus root, which is applied in the field of fructooligosaccharide lotus root vinegar and its preparation, can solve the problems of single ingredients and general taste, and achieve the effects of increased nutritional components, pure flavor and improved quality

Active Publication Date: 2014-10-22
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research is to use traditional methods to prepare health-care vinegar with a certain effect. The ingredients are relatively single and the taste is average. At the same time, there are few vinegar products with good taste and nutritional and health effects.

Method used

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  • Fructo-oligosaccharide lotus root vinegar and preparation method thereof

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Embodiment 1

[0022] (1) Preparation of Jerusalem artichoke enzymatic solution: Take 95kg of fresh and cleaned Jerusalem artichoke and grind it with colloid, add 500kg of water to the slurry, mix and add enzyme activity 800,000 U / kg according to the weight ratio (g / kg) of raw materials. g of β-D-fructofuranosidase 0.60 g / kg, hydrolyzed at 45°C for 22 hours to obtain an enzymolyzed solution;

[0023] (2) Saccharification of lotus root slurry: grind 80kg of lotus root with a colloidal grinder, then mix it with the enzymatic solution obtained in step (1), and add amylase with an enzyme activity of 7000U / g according to the weight ratio (g / kg) of the raw material 0.50g / kg, 0.55g / kg of glucoamylase with enzyme activity of 8000 U / g, saccharification at 38°C for 8h;

[0024] (3) Preparation of wine mash: Add 0.40 g / Kg of Rhizopus oryzae and 0.60 g / Kg of Saccharomyces cerevisiae into the saccharification liquid obtained in step (2) according to the weight ratio (g / kg) of raw materials, and place at ...

Embodiment 2

[0028] (1) Preparation of Jerusalem artichoke enzymatic solution: Take 105kg of fresh and cleaned Jerusalem artichoke and grind it with colloid, add 550kg of water to the slurry, mix and add enzyme activity 800,000 U / kg according to the weight ratio (g / kg) of raw materials. g of β-D-fructofuranosidase 0.90 g / kg, hydrolyzed at 50°C for 25 hours to obtain the hydrolyzate;

[0029] (2) Saccharification of lotus root slurry: grind 100kg of lotus root with a colloidal grinder, then mix it with the enzymatic solution obtained in step (1), and add amylase with an enzyme activity of 7000U / g according to the weight ratio (g / kg) of the raw material 0.80g / kg, 0.85g / kg of glucoamylase with enzyme activity of 8000 U / g, saccharification at 44°C for 10h;

[0030] (3) Preparation of wine mash: Add 0.50 g / Kg of Rhizopus oryzae and 0.70 g / Kg of Saccharomyces cerevisiae into the saccharification liquid obtained in step (2) according to the weight ratio (g / kg) of raw materials, and place at 41°C ...

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Abstract

The invention discloses a preparation method of a fructo-oligosaccharide lotus root vinegar. The method comprises the following steps: carrying out mixed fermentation on fresh lotus roots and jerusalem artichoke, wherein adding beta-D-furan glycosidase, amylase, glucoamylase, rhizopus oryzae CICC3100, saccharomyces cerevisiae CICC1023 and acetobacter pasteurianus CICC20760 during a fermentation process. The content of fructo-oligosaccharide in the prepared lotus root vinegar is 3.0%, and the content of free amino groups in each 100ml of prepared lotus root vinegar is between 3.8g and 4.3g. Thus, the fructo-oligosaccharide lotus root vinegar produced by using the method is abundant in nutritional ingredients, pure in flavor as well as sour and smooth in taste, thereby being a vinegar product with a good taste and functions of nutrition and health care at the same time.

Description

technical field [0001] The invention belongs to the field of health-care vinegar processing, and in particular relates to a fructooligosaccharide lotus root vinegar and a preparation method thereof. Background technique [0002] Vinegar has a long history, and the ancients began to consume vinegar very early. Generally, our country believes that vinegar was brewed in the Western Zhou Dynasty. Vinegar, also known as vinegar, acyl, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. The main nutrients of acetic acid include lactic acid, various organic acids, various minerals, etc. Its main effects include increasing appetite, promoting digestion, lowering blood pressure, lowering blood fat, and softening blood vessels. [0003] As an emerging prebiotic, fructooligosaccharides have good health effects: improving the balance of intestinal flora, inhibiting intestinal corruption, relieving constipation, improving lipid metabolism, reducing blood lipids and...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/845C12R1/865
Inventor 汪超陈洋李冬生胡勇高冰周明全柯卫东王金华胡中立徐宁何建军朱于鹏龚元元徐梅祁勇刚
Owner HUBEI UNIV OF TECH
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