Fermentation preparation method of chitooligosaccharide-rich papaya fruit vinegar
The technology of papaya fruit vinegar and chitosan oligosaccharide is applied in the field of food processing, which can solve the problems of general taste and single component, and achieve the effects of soft and sweet taste, increased nutritional components and improved economic benefits.
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Embodiment 1
[0024] (1) Take 100g of fresh shrimp shells to clean, immerse the shrimp shells in 10% sodium hydroxide solution for 4 minutes, drain, and perform steam explosion treatment. The steam pressure is 1.5MPa, the steam temperature is 90°C, and the steam explosion time 2min;
[0025] (2) Shrimp shells treated by steam explosion were taken, crushed, blanched at high temperature for 4 minutes, and then inoculated with logarithmic Bacillus subtilis (CICC10001, purchased from China Industrial Microorganism Culture Collection Center, OD 600 =1.5), the inoculation amount was 0.06‰ (according to the proportion of shrimp shell powder in the fermentation base material), and the fermentation was carried out at a fermentation temperature of 30°C, a fermentation time of 15 days, aerobic fermentation for 2 days, anaerobic fermentation for 13 days, and a fermentation environment of 60% humidity;
[0026] (3) Take 400g of fresh papaya, wash and grind it, and at the same time take the fermented sh...
Embodiment 2
[0032] (1) Wash 150g of fresh shrimp shells, immerse the shrimp shells in 12% sodium hydroxide solution for 6 minutes, drain, and carry out steam explosion treatment. The steam pressure is 2MPa, and the steam temperature is 95°C. The time is 3 minutes;
[0033] (2) Shrimp shells treated by steam explosion were taken, crushed, blanched at high temperature for 6 minutes, and then the logarithmic phase of Bacillus subtilis (CICC10001, OD 600 =1.5, purchased from China Industrial Microorganism Culture Collection Center), the inoculation amount was 0.070‰ (according to the proportion of shrimp shell powder as the fermentation base material), and the fermentation was carried out at a fermentation temperature of 35°C, a fermentation time of 20 days, and aerobic fermentation for 3 days. Anaerobic fermentation for 17 days, fermentation 75% ambient humidity;
[0034] (3) Take 450g of fresh papaya, wash and grind it, and at the same time take the fermented shrimp shells in step (2), mix...
Embodiment 3
[0040] (1) Take 200g of fresh shrimp shells and wash them, immerse the shrimp shells in 15% sodium hydroxide solution for 8 minutes, drain, and perform steam explosion treatment. The steam pressure is 2.5MPa, the steam temperature is 100°C, and the steam The blasting time is 5 minutes;
[0041] (2) Shrimp shells treated by steam explosion were taken, crushed, blanched at high temperature for 8 minutes, and then the logarithmic phase of Bacillus subtilis (CICC10001, OD 600 =1.8, purchased from China Industrial Microorganism Culture Collection Center), the inoculum amount was 0.075‰ (according to the proportion of shrimp shell powder as the fermentation base material), and the fermentation was carried out at a fermentation temperature of 37°C, a fermentation time of 25 days, and aerobic fermentation for 4 days. Anaerobic fermentation for 21 days, fermentation 85% ambient humidity;
[0042] (3) Take 600g of fresh papaya, wash and grind it, and at the same time take the fermented...
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