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Mannan-oligosaccharide and mulberry vinegar

A technology of oligosaccharide and mulberry vinegar, which is applied to the preparation of vinegar, microorganisms, biochemical equipment and methods, etc., can solve the problems to be improved, single nutrient composition, general flavor, etc., and achieve good health care effect and high-quality flavor. Effect

Active Publication Date: 2016-06-08
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It only has a certain effect, the nutritional content is relatively simple, and the flavor is average, which needs to be improved

Method used

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  • Mannan-oligosaccharide and mulberry vinegar
  • Mannan-oligosaccharide and mulberry vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Preparation of mannose oligosaccharide enzymatic hydrolysis solution: take 2 kg of konjac, 2 kg of spent yeast, 2 kg of red algae, 2 kg of mulberry leaves, 2 kg of carob endosperm, and 2 kg of guar endosperm, grind with colloid, add 10 kg of water to the slurry and mix and then add 10kg of β-mannan enzyme solution of Penicillium oxalicum to hydrolyze the mixed slurry, and enzymolyze it at 53°C for 25 hours to obtain the enzymatic hydrolysis solution of oligomannose;

[0027] Obtaining β-mannanase enzyme liquid: take Penicillium oxalicum for activation, then inoculate Penicillium oxalicum seed liquid with a volume percentage of 6% into the synthetic medium producing β-mannanase and ferment at 30°C for 60h, ferment After completion, centrifuge and filter to obtain the β-mannan enzyme solution of Penicillium oxalicum;

[0028] The composition of the synthetic medium for producing β-mannanase: 1% of glucose, 1% of urea, 1% of konjac slurry, and 0.5% of ammonium sulfate. ...

Embodiment 2

[0034] 1) Preparation of mannose oligosaccharide enzymatic hydrolysis solution: get konjac 4kg, waste yeast 4kg, red algae 4kg, mulberry leaves 4kg, carob endosperm 4kg, guar endosperm 4kg, grind with colloid, add 20kg of water to the slurry and mix and then add 20kg of β-mannan enzyme solution of Penicillium oxalicum to hydrolyze the mixed slurry, and enzymolyze at 58°C for 30h to obtain the mannose-oligosaccharide enzymatic hydrolysis solution;

[0035] Obtaining β-mannanase enzyme liquid: take Penicillium oxalicum for activation, then inoculate 10% Penicillium oxalicum seed liquid into the synthetic medium producing β-mannanase and ferment at 35°C for 72h, ferment After completion, centrifuge and filter to obtain the β-mannanase liquid of Penicillium oxalicum.

[0036] 2) Saccharification of mulberry slurry: 100 kg of mulberry is ground with colloid, then mixed with the enzymolysis solution obtained in step (1), and 0.70 g / kg of amylase with an enzyme activity of 8000 U / g i...

Embodiment 3

[0041] 1) Preparation of mannose oligosaccharide enzymatic hydrolysis solution: get konjac 3kg, waste yeast 3kg, red algae 3kg, mulberry leaves 3kg, carob endosperm 3kg, guar endosperm 3kg, grind with colloid, add 15kg of water to the slurry and mix and then add 15 kg of Penicillium oxalicum β-mannan enzyme solution to hydrolyze the mixed slurry, and enzymolyze it at 55°C for 28 hours to obtain the mannose-oligosaccharide enzymatic hydrolysis solution;

[0042] Obtaining β-mannanase enzyme liquid: take Penicillium oxalicum for activation, then inoculate Penicillium oxalicum seed liquid with a volume percentage of 8% into the synthetic medium producing β-mannanase and ferment at 32°C for 65h, ferment After completion, centrifuge and filter to obtain the β-mannanase liquid of Penicillium oxalicum.

[0043] 2) saccharification of mulberry slurry: 90kg mulberry is grinded with colloid, then mixed with the mannose-oligosaccharide enzymolysis solution obtained in step 1), and 0.55g / ...

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Abstract

The invention relates to mannan-oligosaccharide and mulberry vinegar. The mannan-oligosaccharide and mulberry vinegar is prepared with a method comprising following steps: beta-mannase produced from penicillium oxalicum is used for hydrolyzing mixed slurry containing konjac, waste yeast, red algae, mulberry leaves, carob seed endosperm and cluster bean endosperm, and a mannan-oligosaccharide enzymatic hydrolysate is obtained; mulberries are milled with a colloid mill, a thick liquid after milling is mixed with the mannan-oligosaccharide enzymatic hydrolysate, amylase and glucoamylase are added for saccharification, and a mulberry saccharified liquid is obtained; saccharomyces cerevisiae and aroma-producing yeast are added to the mulberry saccharified liquid for fermentation, and mash is obtained; Acetobacter Pasteurianus is added to the mash for solid state fermentation, and solid state fermented mash liquid is obtained; the solid state fermented mash liquid is subjected to centrifugation, sterilization and packaging, and the mannan-oligosaccharide and mulberry vinegar is obtained. The total number of effective viable bacteria in the mannan-oligosaccharide and mulberry vinegar is larger than 4.58*10<9>-6.74*10<11> / mL, the content of mannan-oligosaccharide reaches 3.5 g / 100 g, and the content of vitamin E reaches 11.5 mg / 100 g. The vinegar is soft in taste, rich in nutrition and excellent in flavor and has good taste and a health care effect.

Description

technical field [0001] The invention belongs to the technical field of food processing and brewing, and in particular relates to a mannose-oligosaccharide mulberry vinegar. Background technique [0002] Vinegar has a very long history. The ancients in China began to brew vinegar as early as the Western Zhou Dynasty. According to legend, vinegar was invented by Heita, the son of Du Kang, an ancient brewer. Vinegar is a liquid sour seasoning often used in cooking. The main nutrients of vinegar include various organic acids, minerals, amino acids and so on. The main effects of vinegar include: increasing appetite, promoting digestion, lowering blood pressure and blood lipids, beautifying the skin, softening blood vessels, etc. [0003] Oligomeric mannose is a low-level polymerized sugar formed by 2 to 10 monosaccharide molecules linked by glycosidic bonds. It can effectively promote the specific proliferation of intestinal beneficial bacteria represented by bifidobacteria in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02
CPCC12J1/04
Inventor 汪超陈洋汪月银李冬生李章贵石勇徐宁胡勇周梦舟李玮
Owner HUBEI UNIV OF TECH
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