CN105602820B - A kind of Oligomeric manna sugar oat vinegar and preparation method thereof - Google Patents
A kind of Oligomeric manna sugar oat vinegar and preparation method thereof Download PDFInfo
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Abstract
The problem of the invention discloses a kind of Oligomeric manna sugar oat vinegar and preparation method thereof, solves existing oat vinegar with single nutrient component, mouthfeel and healthcare function and needs to be further improved, fry starch of konjak, waste yeast, red algae largely abandons, is not utilized effectively.Technical solution utilizes the β mannosan enzyme hydrolysis fry starch of konjak that Aspergillus usamii produces, waste yeast, the mixed serum of red algae, then mix oat slurry and add amylase, carbohydrase obtains saccharified liquid, saccharomyces cerevisiae is added in fermentation process, further Oligomeric manna sugar oat vinegar is made in fermentation for aroma-producing yeasts and Pasteur's acetobacter, the method of the present invention is simple, production cost is low, make fry starch of konjak, waste yeast, red algae is effectively used, obtained oat vinegar nutrition is enriched, pure flavor, enhance the health-care efficacy of Oligomeric manna sugar, product quality and health-care efficacy are lifted.
Description
Technical field
The invention belongs to health care edible vinegar manufacture field, and in particular to a kind of Oligomeric manna sugar oat vinegar and preparation method thereof.
Background technology
Vinegar it is with a long history, Chinese ancients about begin to making vinegar in Western Zhou period.Reportedly, vinegar is by ancient times
Er of wine brewing great master's wine tower invent, vinegar, also known as vinegar, vinegar, Bitters etc..Vinegar is usually used in culinary art
A kind of liquid tart flavour flavoring.The main nutrient composition of vinegar includes a variety of organic acids, several mineral materials, and a variety of amino acid are more
Kind esters etc..The primary efficacy of vinegar includes：Whet the appetite, promote digestion, reduce blood pressure and blood fat, softening blood vessel etc..
Oligomeric manna sugar is a kind of indigestible oligosaccharide, has important physiological activity, can be used as dietary fiber with
Prebiotics.It can not only promote the growth of beneficial flora in enteron aisle, especially Bifidobacterium class, while it can also suppress disease
The growth of pathogenic microorganism, adjust immune function, the integrality for improving intestinal mucosa etc., and then promotes health and the life of animal of the mankind
It is long.Fry starch of konjak, waste yeast, red algae are largely slatterned as waste material, but contain substantial amounts of sweet dew in these materials
Glycan, mannosan can be hydrolyzed to Oligomeric manna sugar under the action of 'beta '-mannase, this have found for the utilization of waste material
New approach.
For oat containing thick protein up to 15.6%, fat 8.5%, also has the element such as much starch and phosphorus, iron, calcium.Oat
Middle water-soluble dietary fiber is wheat and 4.7 times of corn and 7.7 times respectively.B family vitamin, niacin, folic acid in oat,
Pantothenic acid is all relatively abundanter, particularly vitamin E, up to 15 milligrams in every 100 grams of oatmeals.In addition cereal is also contained in oatmeal
The saponin (main component of ginseng) lacked in grain.Oat can be with prevention of cardiovascular disease；Can also hypoglycemic, weight-reducing, ease constipation
Defaecation；The mineral matters such as calcium that oat contains, phosphorus, iron, zinc have pre- preventing bone rarefaction, promote wound healing, prevent the effect of anaemia；
Containing extremely abundant linoleic acid in oat, also there is auxiliary curative effect to fatty liver, diabetes, edema, constipation etc., the elderly is increased
Strong muscle power, it is also of great advantage to promote longevity.
Now, in order to increase the health-care efficacy of vinegar, existing correlative study person develops oat vinegar, such as：Chinese patent application
Number CN201010518614.0 " production method of oat vinegar ".Research is to be prepared to have effects that in a certain respect with conventional method
Health-care vinegar, the nutritional ingredient of such vinegar is more single, and mouthfeel is more general, and nutrition and flavor have to be hoisted.
The content of the invention
In order to solve the above-mentioned technical problem the present invention is, there is provided a kind of technique is simple, easy to operate, production cost is low, can
By the preparation method of the good Oligomeric manna sugar yam vinegar of property.
The present invention also provides one kind using it is full of nutrition made from above-mentioned preparation method, taste flavor is pure, healthcare function
Oligomeric manna sugar yam vinegar good, Oligomeric manna sugar content is high.
The preparation method includes the raw material of following parts by weight：2-4 parts of fry starch of konjak, 2-4 parts of waste yeast, red algae 2-4
Part, 1-2 parts of wheat bran, 26-40 parts of water, 7-14 parts of the enzyme liquid of Aspergillus usamii；
Adopt and be prepared by the following steps：
(1) prepared by Oligomeric manna sugar enzymolysis liquid：By fry starch of konjak, waste yeast, red algae and 6-10 parts of water are uniformly mixed so as to obtain mixing
Slurries, the enzyme liquid for adding Aspergillus usamii hydrolyze the mixed serum, obtain Oligomeric manna sugar enzymolysis liquid；
(2) saccharification of oat：By oat colloid mill defibrination, add 20-30 parts of water and oat slurry is made, by oat slurry
The Oligomeric manna sugar enzymolysis liquid obtained with step (1) mixes, and amylase 0.40-0.70g/kg, sugar are added by mixed liquor weight ratio
Change enzyme 0.45-0.65g/kg to be saccharified to obtain saccharified liquid；
(3) prepared by distiller's wort：In the saccharified liquid that step (2) is obtained saccharomyces cerevisiae 0.50- is added by saccharified liquid weight ratio
0.60g/kg, aroma-producing yeasts 0.45-0.55g/kg carry out fermentation and obtain distiller's wort；
(4) distiller's wort solid state fermentation：Step (3) is obtained to add Pasteur's acetobacter 0.55- by distiller's wort weight ratio in distiller's wort
0.70g/kg carries out solid state fermentation and obtains zymotic fluid；
(5) prepared by Oligomeric manna sugar oat vinegar：The zymotic fluid that step (4) is obtained centrifuges, sterilizing is i.e. available after filtering
Oligomeric manna sugar oat vinegar.
Adopting for the enzyme liquid of the Aspergillus usamii following is made in method：Take activation after Aspergillus usamii be inoculated into containing
In the culture medium of wheat bran, Aspergillus usamii wheat bran is prepared using the method for aerated koji making, adds Aspergillus usamii wheat bran quality 7-
10 times of water is uniformly mixed and is filtered, and obtains the enzyme liquid of Aspergillus usamii, it is described containing chaffy culture medium by wheat bran and
Water presses 1：1 is mixed.
The space that the preserving number that the U.S. aspergillus of assistant is selected from Chinese industrial Microbiological Culture Collection administrative center is CICC2145
The U.S. aspergillus of assistant.
In the step (1), pH to 6.0 is adjusted after the enzyme liquid of the mixed serum and Aspergillus usamii is mixed, then
50-55 DEG C of hydrolysis 8-10h.
In the step (2), saccharification temperature is 45-55 DEG C, saccharificatinn period 8-12h.
In the step (3), the fermentation temperature is 35-39 DEG C, and fermentation time is 8-10 days.
In the step (4), the solid-state fermentation temperature is 32-36 DEG C, and fermentation time is 7-10 days.
Oligomeric manna sugar oat vinegar of the present invention, is made using above-mentioned preparation method.
Fry starch of konjak, waste yeast and red algae are food wastes, and purchase cost is low, and the present invention uses above-mentioned raw materials, become useless
For treasured, production cost has been saved.The fry starch of konjak of selection contains konjak glucomannan, and the waste yeast of selection contains substantial amounts of more
Sugar and protein, contain chlorophyll, carrotene in the red algae of selection, above-mentioned three can be very good by the enzyme of Aspergillus usamii
Liquid hydrolysis obtains a variety of nutriments such as Oligomeric manna sugar, free amino acid, chlorophyll a.Matched somebody with somebody using three kinds of raw materials with oat
5, the single of oat component can be made up, lifts the nutritional ingredient of vinegar, strengthens fry starch of konjak, waste yeast, the health care work(of red algae
Effect, has the function that synergy.
The enzyme liquid of the inner Aspergillus usamii is to be obtained using Aspergillus usamii by the method for aerated koji making, the present invention
In, inventor by testing and screening for many years, during the trichoderma reesei manages preferably using Chinese industrial Microbiological Culture Collection
Heart preservation, preserving number be CICC 2145 Aspergillus usamii (Aspergillus usamil), this it is mould compared to other spaces help
U.S. aspergillus has the characteristics that obvious：By the way of aerated koji making, mould a large amount of secretion 'beta '-mannases and fiber can be promoted
Plain enzyme.Contain substantial amounts of 'beta '-mannase and cellulase in obtained enzyme liquid, after adding the mixed serum, in enzyme liquid
'beta '-mannase can hydrolyze the glucomannans in fry starch of konjak, and the few polysaccharide in waste yeast and red algae, obtains oligomeric sweet
Dew sugar, cellulase can hydrolyze the cellulose in waste yeast and red algae, obtain oligosaccharides or monose.
Further, the Oligomeric manna sugar enzymolysis liquid obtained into step (1) adds oat and is saccharified, and passes through saccharification
Method fusion oat in trace element and calcium, phosphorus, improves the nutritive value of product；Then by the way of solid fermentation,
The Oligomeric manna sugar that liquid enzymolysis produces and the abundant nutritive and health protection components that oat enzymolysis produces are made to be dissolved into vinegar, the vinegar
Both waste yeast is remained, nutritional ingredient and important health-care components --- Oligomeric manna sugar in red algae and fry starch of konjak, and merge
Trace element and calcium in Chinese yam, phosphorus, both nutraceutical agents are incorporated in vinegar, have not only produced special flavor, but also strengthen
The health-care efficacy of Oligomeric manna sugar, so that the quality of vinegar and health-care efficacy are lifted.
In the raw material, the additive amount of the enzyme liquid of Aspergillus usamii is controlled at 7-14 parts, to achieve the purpose that to be fully hydrolyzed.
Compared with prior art, the invention has the advantages that：
(1) by the way of hydrolysis, the abundant enzyme system of Aspergillus usamii generation is made full use of so that fry starch of konjak, give up ferment
Mother, red algae mixed serum are fully digested, and considerably increase the nutritional ingredient of product, and the addition of plurality of raw materials also causes product
Flavor become more pure, mouthfeel color and luster is more preferably.
(2) by the way of solid fermentation, waste materials fry starch of konjak, waste yeast, red algae and natural materials oat are utilized
Mixing production vinegar, the abundant nutriment that the Oligomeric manna sugar that enzyme liquid mixed serum produces and oat enzymolysis are produced and health care into
Divide and be dissolved into vinegar, it is 1.48 × 10 to make to imitate total viable count in obtained vinegar10~3.21 × 1012A/mL, Oligomeric manna sugar
Content reaches 3.1g/100g, calcium, and phosphorus element content respectively reaches 120mg/100g and 220mg/100g, also containing abundant ammonia
Base acid, the nutritional ingredient such as vitamin, dietary fiber, pure flavor, health-nutrition, has good health-care efficacy.
(3) present invention process is simple and reliable, production cost is low, is obtained by multienzyme continuous hydrolysis, saccharification, fermentation oligomeric sweet
The sugared oat vinegar of dew, has application prospect before wide city.
Embodiment
The fry starch of konjak is purchased from the consistent konjaku biotech inc in Hubei；Waste yeast is purchased from Angel Yeast stock
Part Co., Ltd；Amylase, carbohydrase are purchased from Sinopharm Chemical Reagent Co., Ltd.；Aspergillus usamii, saccharomyces cerevisiae, life
Fragrant yeast, Pasteur's acetobacter are purchased from Chinese industrial Microbiological Culture Collection administrative center.
Embodiment 1
(1) acquisition of Aspergillus usamii enzyme liquid：Utilize potato agar culture medium (potato 200g, glucose 20g, fine jade
Fat 15g, tap water 1L, natural PH) activation Aspergillus usamii (Chinese industrial Microbiological Culture Collection administrative center, preserving number
CICC2145), 28 DEG C of culture 2d；After wheat bran 1kg plus water 0.8kg, wetting 0.5h, 121 DEG C of sterilizing 30min, water 0.2kg is added to mix
It is even, the culture medium containing wheat bran is made when being cooled to 28 DEG C, is inoculated with the Aspergillus usamii of activation, inoculum concentration is 6% (volume basis
Than).After 28 DEG C of culture 48h, Aspergillus usamii wheat bran is obtained；Under identical proportioning, expand culture system by the way of aerated koji making
It must produce with Aspergillus usamii wheat bran.Aspergillus usamii wheat bran 1kg is taken, adds water 7kg, stirs 10min, filtering, it is U.S. bent to obtain space assistant
Mould enzyme liquid 7kg；
(2) prepared by Oligomeric manna sugar enzymolysis liquid：Take fry starch of konjak 2kg, waste yeast 2kg, red algae 2kg, water 6kg, use is electronic
Mixer stirs and evenly mixs to obtain mixed serum, the enzyme liquid 7kg of Aspergillus usamii is added into mixed serum, 50 DEG C of hydrolysis 8h, obtain
To Oligomeric manna sugar enzymolysis liquid；
(3) saccharification of oat：80kg oats are worn into slurry with colloid mill, 20kg water is added, is then obtained with step (1)
Enzymolysis liquid mixes, and the amylase 0.40g/kg of enzyme activity 8000U/g is added by mixed liquor weight ratio (g/kg), enzyme activity 9000U/g's
Carbohydrase 0.45g/kg, be saccharified under the conditions of 45 DEG C 8h；
(4) prepared by distiller's wort：In the saccharified liquid that step (2) obtains saccharomyces cerevisiae (Chinese work is added by weight (g/kg)
Industry Microbiological Culture Collection administrative center, preserving number：CICC1302) 0.50g/kg, aroma-producing yeasts (Chinese industrial microorganism fungus kind
Preservation administrative center, preserving number：CICC32235) 0.45g/kg, ferments 8 days under the conditions of being placed in 35 DEG C and obtains distiller's wort；
(5) distiller's wort solid state fermentation：In distiller's wort Pasteur acetobacter (Chinese industrial microorganism fungus kind is added by weight (g/kg)
Preservation administrative center, preserving number：CICC202769) 0.55g/kg, using solid state fermentation 7 days under the conditions of 32 DEG C, obtains zymotic fluid；
(6) prepared by Oligomeric manna sugar oat vinegar：Zymotic fluid is centrifuged, sterilizes and packs after filtering, you can obtain oligomeric sweet
The sugared oat vinegar of dew.
Embodiment 2
(1) acquisition of Aspergillus usamii enzyme liquid：Using potato dextrose agar activate Aspergillus usamii, 30 DEG C
Cultivate 3d；Wheat bran 2kg, plus water 1.5kg, soak 0.8h, after 121 DEG C of sterilizing 30min, add water 0.5kg mix must contain it is chaffy
Culture medium, the Aspergillus usamii 10% (percent by volume) of inoculation activation, after 30 DEG C are cultivated 60h, obtains space when being cooled to 30 DEG C
The U.S. aspergillus wheat bran of assistant；Identical proportioning, is expanded culture by the way of aerated koji making and production Aspergillus usamii wheat bran is made.Take space
The U.S. aspergillus wheat bran 2kg of assistant, adds water 14kg, stirs 15min, filtering, obtains Aspergillus usamii enzyme liquid 14kg；
(2) prepared by Oligomeric manna sugar enzymolysis liquid：Take fry starch of konjak 4kg, waste yeast 4kg, red algae 4kg, water 10kg, use is electronic
Mixer stirs and evenly mixs, and the enzyme liquid 14kg of Aspergillus usamii is added into mixed serum, 55 DEG C of hydrolysis 10h, obtain oligomeric sweet dew
Sugared enzymolysis liquid；
(3) saccharification of oat：100kg oats are worn into slurry with colloid mill, 30kg water is added, is then obtained with step (1)
Enzymolysis liquid mixing, the amylase 0.70g/kg, enzyme activity 9000U/g of enzyme activity 8000U/g are added by mixed liquor weight ratio (g/kg)
Carbohydrase 0.65g/kg, be saccharified under the conditions of 55 DEG C 12h；
(4) prepared by distiller's wort：In the saccharified liquid that step (2) obtains saccharomyces cerevisiae 0.60g/ is added by weight (g/kg)
Kg, aroma-producing yeasts 0.55g/kg, ferment 10 days under the conditions of being placed in 39 DEG C and obtain distiller's wort；
(5) distiller's wort solid state fermentation：Pasteur's acetobacter 0.70g/kg is added by weight (g/kg), in distiller's wort under the conditions of 36 DEG C
Using solid state fermentation 10 days, zymotic fluid is obtained；
(6) prepared by Oligomeric manna sugar oat vinegar：Zymotic fluid is centrifuged, sterilizes and packs after filtering, you can obtain oligomeric sweet
The sugared oat vinegar of dew.
Embodiment 3
(1) acquisition of Aspergillus usamii enzyme liquid：Using potato dextrose agar activate Aspergillus usamii, 29 DEG C
Cultivate 2.5d；After wheat bran 1.5kg plus water 1.2kg, wetting 0.6h, 121 DEG C of sterilizing 30min, add water 0.35kg mixings to be made and contain bran
The culture medium of skin, the Aspergillus usamii 8% (percent by volume) of inoculation activation, after 29 DEG C are cultivated 54h, obtains when being cooled to 29 DEG C
Aspergillus usamii wheat bran；Identical proportioning, is expanded culture by the way of aerated koji making and production Aspergillus usamii wheat bran is made.Take
Aspergillus usamii wheat bran 1.5kg, adds water 10kg, stirs 13min, filtering, obtains Aspergillus usamii enzyme liquid 10kg；
(2) prepared by Oligomeric manna sugar enzymolysis liquid：Take fry starch of konjak 3kg, waste yeast 3kg, red algae 3kg, water 8kg, use is electronic
Mixer stirs and evenly mixs, and the enzyme liquid 10kg of Aspergillus usamii is added into mixed serum, 52 DEG C of hydrolysis 9h, obtain Oligomeric manna sugar
Enzymolysis liquid；
(3) saccharification of oat：90kg oats are worn into slurry with colloid mill, 25kg water is added, is then obtained with step (1)
Enzymolysis liquid mixes, and the amylase 0.55g/kg of enzyme activity 8000U/g is added by mixed liquor weight ratio (g/kg), enzyme activity 9000U/g's
Carbohydrase 0.55g/kg, be saccharified under the conditions of 50 DEG C 10h；
(4) prepared by distiller's wort：In the saccharified liquid that step (2) obtains saccharomyces cerevisiae 0.55g/ is added by weight (g/kg)
Kg, aroma-producing yeasts 0.50g/kg, ferment 9 days under the conditions of being placed in 37 DEG C and obtain distiller's wort；
(5) distiller's wort solid state fermentation：Pasteur's acetobacter 0.60g/kg is added by weight (g/kg), in distiller's wort under the conditions of 34 DEG C
Using solid state fermentation 8 days, zymotic fluid is obtained；
(6) prepared by Oligomeric manna sugar oat vinegar：Zymotic fluid is centrifuged, sterilizes and packs after filtering, you can obtain oligomeric sweet
The sugared oat vinegar of dew.
Comparative example 1：
The enzyme liquid of Aspergillus usamii is not used in the embodiment, that is, lacks the step (1) in example 1；It is added without in raw material
Red algae and waste yeast.Remaining is the same as embodiment 1.
Comparative example 2：
The enzyme liquid of Aspergillus usamii is not used in the embodiment, that is, lacks the step (1) in example 2；It is added without in raw material
Fry starch of konjak.Remaining is the same as embodiment 2.
Color and luster, flavour, the evaluation criterion table of fragrance of 1 feature vinegar of table
Oligomeric manna sugar oat vinegar prepared by embodiment 1-3 and comparative example 1-2, its attributional analysis such as following table：
2 attributional analysis table of table
It was found from data above, using the Oligomeric manna sugar oat vinegar of the invention prepared, Oligomeric manna sugar and free amine group
Acid content is above comparative example, and the enzyme liquid of Aspergillus usamii is not used in comparative example 1,2, and the oat vinegar of preparation contains
Oligomeric manna sugar be far below embodiment 1,2.Therefore, the Oligomeric manna sugar oat vinegar prepared using the present invention makes full use of space to help
The abundant enzyme system that U.S. aspergillus produces so that fry starch of konjak, waste yeast, the mixed serum of red algae are fully digested；Utilize at the same time
Enzymolysis liquid and natural materials oat mixing production vinegar, the abundant nutrition that the Oligomeric manna sugar for digesting generation and oat enzymolysis are produced
Material and health-care components are dissolved into vinegar, Oligomeric manna sugar content in obtained vinegar is reached 3.1g/100g, phosphorus element content
Reach 220mg/100g.Obtained vinegar nutrient health, pure flavor, has good health-care efficacy.
Claims (7)
1. a kind of preparation method of Oligomeric manna sugar oat vinegar, it is characterised in that include the raw material of following parts by weight：Konjaku flies
2-4 parts of powder, 2-4 parts of waste yeast, 2-4 parts of red algae, 1-2 parts of wheat bran, 80-100 parts of oat, 26-40 parts of water, the enzyme of Aspergillus usamii
7-14 parts of liquid；
Adopt and be prepared by the following steps：
(1) prepared by Oligomeric manna sugar enzymolysis liquid：By fry starch of konjak, waste yeast, red algae and 6-10 parts of water are uniformly mixed so as to obtain mixed serum,
The enzyme liquid for adding Aspergillus usamii hydrolyzes the mixed serum, obtains Oligomeric manna sugar enzymolysis liquid；
(2) saccharification of oat：By oat colloid mill defibrination, add 20-30 parts of water and oat slurry is made, by oat slurry and step
Suddenly the Oligomeric manna sugar enzymolysis liquid that (1) obtains is mixed to get mixed liquor, and amylase 0.40-0.70g/ is added by mixed liquor weight ratio
Kg, carbohydrase 0.45-0.65g/kg are saccharified to obtain saccharified liquid；
(3) prepared by distiller's wort：In the saccharified liquid that step (2) is obtained saccharomyces cerevisiae 0.50-0.60g/ is added by saccharified liquid weight ratio
Kg, aroma-producing yeasts 0.45-0.55g/kg carry out fermentation and obtain distiller's wort, and the fermentation temperature is 35-39 DEG C, fermentation time 8-10
My god；
(4) distiller's wort solid state fermentation：Step (3) is obtained to add Pasteur's acetobacter 0.55-0.70g/ by distiller's wort weight ratio in distiller's wort
Kg carries out solid state fermentation and obtains zymotic fluid, and the solid-state fermentation temperature is 32-36 DEG C, and fermentation time is 7-10 days；
(5) prepared by Oligomeric manna sugar oat vinegar：Sterilizing can obtain oligomeric after the zymotic fluid that step (4) obtains is centrifuged, filtered
Mannose oat vinegar.
2. the preparation method of Oligomeric manna sugar oat vinegar as claimed in claim 1, it is characterised in that the Aspergillus usamii
Adopting for enzyme liquid following is made in method：Take the Aspergillus usamii after activation to be inoculated into containing in chaffy culture medium, utilize ventilation
The method of koji-making prepares Aspergillus usamii wheat bran, and the water for adding 7-10 times of Aspergillus usamii wheat bran quality is uniformly mixed and carries out
Filtering, obtains the enzyme liquid of Aspergillus usamii, described to press 1 by wheat bran and water containing chaffy culture medium：1 is mixed.
3. the preparation method of Oligomeric manna sugar oat vinegar as claimed in claim 2, it is characterised in that the U.S. aspergillus of assistant is selected from
The preserving number of Chinese industrial Microbiological Culture Collection administrative center is the Aspergillus usamii of CICC 2145.
4. the preparation method of Oligomeric manna sugar oat vinegar as claimed in claim 2, it is characterised in that the Aspergillus usamii exists
It is percent by volume 6%-10% containing the inoculum concentration in chaffy culture medium.
5. such as the preparation method of claim 1-4 any one of them Oligomeric manna sugar oat vinegars, it is characterised in that the step
(1) in, pH to 6.0 is adjusted after the enzyme liquid of the mixed serum and Aspergillus usamii is mixed, then 50-55 DEG C of hydrolysis 8-10h.
6. such as the preparation method of claim 1-4 any one of them Oligomeric manna sugar oat vinegars, it is characterised in that the step
(2) in, saccharification temperature is 45-55 DEG C, saccharificatinn period 8-12h.
7. a kind of Oligomeric manna sugar oat vinegar, it is characterised in that using claim 1-6 any one of them preparation method systems
.
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