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.

Inactive Publication Date: 2016-08-17
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to increase the health-care efficacy of vinegar, relevant researchers have developed health-care vinegar, for example: Chinese Patent Application No. CN201010187965.8 "Production Process of Papaya Vinegar", Chinese Patent Application No. CN201210162462.4 "A Tea Vinegar Beverage and Its Preparation Method", etc. These patents all use traditional methods to prepare health-care vinegar with a certain effect. The ingredients are relatively single and the taste is average.
[0006] At present, there is no patent report containing chitosan oligosaccharide vinegar. It is necessary to develop fruit vinegar products rich in chitosan oligosaccharides and having good taste and nutritional and health effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a fermentation preparation method of papaya fruit vinegar rich in chitosan oligosaccharides, which belongs to the field of food processing. The method adopts the mixed fermentation of papaya rich in papain and shrimp shells rich in chitosin, and uses papain to degrade chitosan, so that the vinegar obtained by fermentation contains rich chitosan oligosaccharides; The use of waste shrimp shells from shrimp processing and rich papaya hydrolase reduces the cost, and contains the nutritional value of papaya, which has good health care functions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fermentation preparation method of papaya fruit vinegar rich in chitosan. Background technique [0002] Vinegar is a traditional condiment in major Chinese cuisines. The vinegar is brewed from grain, sugar, and ethanol through microbial fermentation; synthetic vinegar is made by adding water, sour agents, and seasonings to edible acetic acid. Blended with spices and food coloring. Vinegar has the effects of reducing swelling, detoxification, digestion, and dispersing silt. Drinking an appropriate amount of vinegar is of great help to your health. [0003] Papaya, Rosaceae Papaya genus, shrub or small tree, up to 5-10 meters, leaves oval-ovate or oval-oblong, rare obovate, papaya is delicious and has therapeutic effects. The proteolytic enzymes contained in papaya can compensate for the secretion of pancreas and intestines, supplement the insufficiency of gastric juice, help dec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/125C12R1/865C12R1/02
CPCC12J1/04
Inventor 胡勇胡宇豪李冬生徐宁周梦舟祁勇刚高冰汪超石勇徐梅朱于鹏龚元元马俊
Owner HUBEI UNIV OF TECH
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