CN105647775A - Mannan-oligosaccharide and mulberry vinegar - Google Patents
Mannan-oligosaccharide and mulberry vinegar Download PDFInfo
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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
The invention belongs to food processing technology and brewing technology, be specifically related to a kind of Oligomeric manna sugar mulberry fruit vinegar.
Background technology
Vinegar, history very long, the ancients of China begin to making vinegar as far back as Western Zhou period. Reportedly, vinegar is to be invented by son's tower of great master's wine of making wine ancient times to obtain, and vinegar is also called vinegar, vinegar, Bitters etc. Vinegar is a kind of liquid tart flavour flavouring agent being frequently used in culinary art. The main nutrient composition of vinegar includes multiple organic acid, mineral, aminoacid etc. The primary efficacy of vinegar includes: appetite strengthening, facilitating digestion, reduces blood pressure and blood fat, skin maintenance, vessel softening etc.
Oligomeric manna sugar is to be connected, by 2 to 10 monosaccharide molecule, the low polymerization sugar formed by glycosidic bond; the proliferated specifically of the intestinal beneficial flora that it can effectively facilitate in organism is representative with bacillus bifidus, and there is the internal growth of pathogenic bacteria of suppression, reduce toxic metabolic products and produce, prevent the different physiological roles such as constipation, the liver protecting, anticancer and enhancing human body immunity power. Do not degraded, do not increase the features such as blood sugar concentration additionally, Oligomeric manna sugar also has by human body, be a new generation's functional food. Its health-care effect is paid attention to by increasing people.
Fructus Mori are again sorosis, are the fruits of mulberry, and taste sweet juice is many, are one of fruit of often eating of people, and ripe Fructus Mori matter is glossy, sour and sweet palatability, and sugar is sufficient. Fructus Mori contain rich in protein, multiple human body essential amino acid, fructose and glucose; Containing VB1��VB2��VB3��VB5��VB6��Vc��VEDeng mineral element, selenium and other trace elements and carotene, celluloses etc. such as multivitamin, malic acid, succinic acid, tartaric acid and Fe, Ca, Zn. Additionally, possibly together with pharmacology compositions such as active polysaccharide, color glycosides compound, flavonoid and rutins. Fructus Mori both can food, can be used as medicine again, the traditional Chinese medical science thinks that Fructus Mori have the effects such as YIN nourishing of enriching blood, promoting the production of body fluid to quench thirst, intestine moistening stomach. But containing substantial amounts of trypsininhibitory substance tannic acid in Fructus Mori, making Fructus Mori eat fruity puckery, a large amount of eating can affect the human body absorption to materials such as ferrum, calcium, zinc.At present, people are many to eat to the utilization of Fructus Mori, utilize the beverage that mulberry or Fructus Mori are raw material on the market, how based on infusion beverage, in Fructus Mori active component utilize limited, it does not have its composition decomposes or transforms into the main body of another kind of article.
Now, in order to increase the health-care effect of vinegar, existing correlational study person develops mulberry fruit vinegar, such as: Chinese Patent Application No. CN201310722695.X discloses a kind of mulberry fruit vinegar, is made up of following raw material traditional method: Fructus Mori 120 parts, 60 parts of crystal sugar, old vinegar 120 parts, Mel 20 parts, distilled water 30 parts. It only has effect in a certain respect, and nutritional labeling is comparatively single, and local flavor is general, has to be hoisted.
Summary of the invention
It is an object of the invention to for above-mentioned present situation, it is desirable to provide a kind of mouthfeel is soft, nutritious, excellent in flavor has the Oligomeric manna sugar mulberry fruit vinegar of good taste and health-care effect simultaneously.
The implementation of the object of the invention is, a kind of Oligomeric manna sugar mulberry fruit vinegar, following method prepare, concretely comprising the following steps of preparation:
1) Oligomeric manna sugar enzymolysis solution is prepared: take Rhizoma amorphophalli 2-4kg, waste yeast 2-4kg, red algae 2-4kg, Folium Mori 2-4kg, angle bean endosperm 2-4kg, Guar beans endosperm 2-4kg, using colloid mill defibrination, serosity adds the water mixing of 10-20kg, and the 'beta '-mannase liquid 10-20kg adding penicillium oxalicum is hydrolyzed mixed serum, 53-58 DEG C of enzymolysis 25-30h, obtains Oligomeric manna sugar enzymolysis solution;
2) saccharifying of Fructus Mori serosity: by 80-100kg Fructus Mori colloid mill defibrination, then with step 1) the Oligomeric manna sugar enzymolysis solution that obtains mixes, by weight adding amylase 0.40-0.70g/kg, saccharifying enzyme 0.70-0.90g/kg, saccharifying 8-12h under 50-60 DEG C of condition, obtains Fructus Mori saccharified liquid;
3) prepared by swort: in step 2) the Fructus Mori saccharified liquid that obtains by weight adding saccharomyces cerevisiae 0.50-0.60g/kg, SHENGXIANG yeast 0.45-0.60g/kg, be placed in 32-37 DEG C of condition bottom fermentation and obtain swort in 5-7 days;
4) swort solid fermentation: in step 3) swort that obtains adopts solid fermentation 7-10 days by weight under Acetobacter pasteurianus 0.60-0.70g/kg, the 28-33 DEG C condition of addition, obtain swort solid state fermentation liquor;
5) prepare Oligomeric manna sugar mulberry fruit vinegar: by step 4) swort solid state fermentation liquor be centrifuged, after filtration, be then fed into sterilization machine, with 90-95 DEG C sterilize 30-40min, packaging, obtain Oligomeric manna sugar mulberry fruit vinegar.
The present invention, compared with existing vinegar process technology, has the advantage that
1, solid fermentation mode is adopted, make full use of the abundant enzyme system that penicillium oxalicum produces: 'beta '-mannase, cellulase etc. so that Rhizoma amorphophalli, waste yeast, red algae, Folium Mori, angle bean endosperm, Guar beans endosperm mixed serum is able to abundant enzymolysis, vinegar nutritional labeling is increased, and local flavor becomes more pure;
2, Rhizoma amorphophalli is utilized, waste yeast, red algae, Folium Mori, vinegar is produced in angle bean endosperm, Guar beans endosperm serosity and Fructus Mori mixing, and the abundant nutritive and health protection components that the Oligomeric manna sugar produce mixed serum enzymolysis and Fructus Mori enzymolysis produce is dissolved in vinegar, making Oligomeric manna sugar content in the vinegar prepared reach 3.5g/100g, content of vitamin E reaches 11.5mg/100g;
3, Rhizoma amorphophalli had both been remained, waste yeast, red algae, Folium Mori, angle bean endosperm, nutritional labeling in Guar beans endosperm and important health-care components Oligomeric manna sugar, merged again the vitamin E in Fructus Mori;Both nutraceutical agents incorporate in vinegar, have both produced special local flavor, enhance again the Oligomeric manna sugar mulberry fruit vinegar obtained by the health-care effect of Oligomeric manna sugar nutritious, and local flavor high-quality also has good health-care effect.
Detailed description of the invention
The selenium-rich black vinegar of Auricularia mulberry health care of the present invention, prepares by following method, utilizes the beta-mannase enzyme hydrolysis Rhizoma amorphophalli that penicillium oxalicum produces, waste yeast, red algae, Folium Mori, angle bean endosperm, Guar beans endosperm mixed serum, obtains Oligomeric manna sugar enzymolysis solution; Fructus Mori colloid mill defibrination, mixes with Oligomeric manna sugar enzymolysis solution and adds amylase, saccharifying enzyme saccharifying obtains Fructus Mori saccharified liquid; Fructus Mori saccharified liquid adds saccharomyces cerevisiae, SHENGXIANG yeast fermentation obtains swort; Swort adds Acetobacter pasteurianus solid fermentation, obtains swort solid state fermentation liquor; Swort solid state fermentation liquor is centrifuged, and sterilizing, packaging obtain Oligomeric manna sugar mulberry fruit vinegar.
Described step 1) the 'beta '-mannase enzyme liquid hydrolysis Rhizoma amorphophalli of mesoxalic acid penicillium sp (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC2667), waste yeast, red algae, Folium Mori, angle bean endosperm, the method for Guar beans endosperm hydrolysis mixed serum is:
After taking penicillium oxalicum activation, inoculation percent by volume is the penicillium oxalicum seed liquor of 6-10% 30-35 DEG C of fermentation 60-72h, rear centrifugal filtration of having fermented in product 'beta '-mannase culture medium, obtains the 'beta '-mannase liquid of penicillium oxalicum;
Consisting of of the synthetic medium of described product 'beta '-mannase: glucose 1%, carbamide 1%, Rhizoma amorphophalli serosity 1%, ammonium sulfate 0.5%.
Described step 2) the middle amylase adding enzyme 8000U/g alive, the saccharifying enzyme of enzyme 6000U/g alive.
Described step 3) in, Fructus Mori saccharified liquid adds saccharomyces cerevisiae (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC1059), SHENGXIANG yeast (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC31208).
Described step 4) in, swort adds Acetobacter pasteurianus (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC7010).
With specific embodiment, the invention will be further described below.
Embodiment 1
1) Oligomeric manna sugar enzymolysis solution is prepared: take Rhizoma amorphophalli 2kg, waste yeast 2kg, red algae 2kg, Folium Mori 2kg, angle bean endosperm 2kg, Guar beans endosperm 2kg, using colloid mill defibrination, serosity adds the water mixing of 10kg, and the 'beta '-mannase liquid 10kg adding penicillium oxalicum is hydrolyzed mixed serum, 53 DEG C of enzymolysis 25h, obtain Oligomeric manna sugar enzymolysis solution;
The acquisition of 'beta '-mannase enzyme liquid: take penicillium oxalicum and activate, then inoculation percent by volume is the penicillium oxalicum seed liquor of 6% 30 DEG C of fermentation 60h in the synthetic medium produce 'beta '-mannase, ferment rear centrifugal filtration, obtained the 'beta '-mannase liquid of penicillium oxalicum;
The synthetic medium composition of described product 'beta '-mannase: glucose 1%, carbamide 1%, Rhizoma amorphophalli serosity 1%, ammonium sulfate 0.5%.
2) saccharifying of Fructus Mori serosity: by 80kg Fructus Mori colloid mill defibrination, then with step 1) the Oligomeric manna sugar enzymolysis solution that obtains mixes, by weight the amylase 0.40g/kg adding enzyme 8000U/g alive, the saccharifying enzyme 0.70g/kg of enzyme 6000U/g alive, saccharifying 8h under 50 DEG C of conditions, obtains Fructus Mori saccharified liquid;
3) prepared by swort: in step 2) the Fructus Mori saccharified liquid that obtains by weight adding saccharomyces cerevisiae 0.50g/kg, SHENGXIANG yeast 0.45g/kg, be placed in 32 DEG C of condition bottom fermentations and obtain swort in 5 days;
4) swort solid fermentation: in step 3) in the swort that obtains by weight adding Acetobacter pasteurianus 0.60g/kg, adopt solid fermentation 7 days under 28 DEG C of conditions, obtain swort solid state fermentation liquor;
5) prepare Oligomeric manna sugar mulberry fruit vinegar: by step 4) swort solid state fermentation liquor be centrifuged, filter, be then fed into sterilization machine, with 90 DEG C sterilize 30min, packaging, obtain Oligomeric manna sugar mulberry fruit vinegar.
Embodiment 2
1) Oligomeric manna sugar enzymolysis solution is prepared: take Rhizoma amorphophalli 4kg, waste yeast 4kg, red algae 4kg, Folium Mori 4kg, angle bean endosperm 4kg, Guar beans endosperm 4kg, using colloid mill defibrination, serosity adds the water mixing of 20kg, and the 'beta '-mannase liquid 20kg adding penicillium oxalicum is hydrolyzed mixed serum, 58 DEG C of enzymolysis 30h, obtain Oligomeric manna sugar enzymolysis solution;
The acquisition of 'beta '-mannase enzyme liquid: take penicillium oxalicum and activate, then inoculation percent by volume is the penicillium oxalicum seed liquor of 10% 35 DEG C of fermentation 72h in the synthetic medium produce 'beta '-mannase, ferment rear centrifugal filtration, obtained the 'beta '-mannase liquid of penicillium oxalicum.
2) saccharifying of Fructus Mori serosity: by 100kg Fructus Mori colloid mill defibrination, then the enzymolysis solution obtained with step (1) mixes, the amylase 0.70g/kg of enzyme 8000U/g alive is added by weight (g/kg), the saccharifying enzyme 0.90g/kg, saccharifying 12h under 60 DEG C of conditions of enzyme 6000U/g alive;
3) prepared by swort: in step 2) the Fructus Mori saccharified liquid that obtains by weight adding saccharomyces cerevisiae 0.60g/kg, SHENGXIANG yeast 0.60g/kg, be placed in 37 DEG C of condition bottom fermentations and obtain swort in 7 days;
4) swort solid fermentation: in step 3) in the swort that obtains by weight adding Acetobacter pasteurianus 0.70g/kg, adopt solid fermentation 10 days under 33 DEG C of conditions, obtain swort solid state fermentation liquor;
5) prepare Oligomeric manna sugar mulberry fruit vinegar: by step 4) swort solid state fermentation liquor be centrifuged, filter, be then fed into sterilization machine, with 95 DEG C sterilize 40min, packaging, obtain Oligomeric manna sugar mulberry fruit vinegar.
Embodiment 3
1) Oligomeric manna sugar enzymolysis solution is prepared: take Rhizoma amorphophalli 3kg, waste yeast 3kg, red algae 3kg, Folium Mori 3kg, angle bean endosperm 3kg, Guar beans endosperm 3kg, using colloid mill defibrination, serosity adds the water mixing of 15kg, and the 'beta '-mannase liquid 15kg adding penicillium oxalicum is hydrolyzed mixed serum, 55 DEG C of enzymolysis 28h, obtain Oligomeric manna sugar enzymolysis solution;
The acquisition of 'beta '-mannase enzyme liquid: take penicillium oxalicum and activate, then inoculation percent by volume is the penicillium oxalicum seed liquor of 8% 32 DEG C of fermentation 65h in the synthetic medium produce 'beta '-mannase, ferment rear centrifugal filtration, obtained the 'beta '-mannase liquid of penicillium oxalicum.
2) saccharifying of Fructus Mori serosity: by 90kg Fructus Mori colloid mill defibrination, then with step 1) the Oligomeric manna sugar enzymolysis solution that obtains mixes, by weight the amylase 0.55g/kg adding enzyme 8000U/g alive, the saccharifying enzyme 0.80g/kg of enzyme 6000U/g alive, saccharifying 10h under 55 DEG C of conditions, obtains Fructus Mori saccharified liquid;
3) prepared by swort: in step 2) the Fructus Mori saccharified liquid that obtains by weight adding saccharomyces cerevisiae 0.55g/kg, SHENGXIANG yeast 0.50g/kg, be placed in 35 DEG C of condition bottom fermentations and obtain swort in 6 days;
4) swort solid fermentation: in step 3) in the swort that obtains by weight adding Acetobacter pasteurianus 0.65g/kg, adopt solid fermentation 8 days under 31 DEG C of conditions, obtain swort solid state fermentation liquor;
5) prepare Oligomeric manna sugar mulberry fruit vinegar: by step 4) swort solid state fermentation liquor be centrifuged, filter, be then fed into sterilization machine, with 92 DEG C sterilize 35min, packaging, obtain Oligomeric manna sugar mulberry fruit vinegar.
Comparative example 1:
Embodiment does not use the enzyme liquid of the 'beta '-mannase of penicillium oxalicum, namely lacks the step 1 in example 1), all the other are all identical with example 1.
Comparative example 2:
This embodiment does not use the enzyme liquid of the 'beta '-mannase of penicillium oxalicum, namely lacks the step 1 in example 2), all the other are all identical with example 2.
The color and luster of the functional vinegar of table 1, flavour, fragrance evaluation criterion table
Oligomeric manna sugar mulberry fruit vinegar prepared by embodiment 1-2 and comparative example 1-2, its attributional analysis such as following table:
From upper table data, the present invention is used to prepare Oligomeric manna sugar mulberry fruit vinegar, Oligomeric manna sugar, free aminoacid content are above comparative example, comparative example 1, the enzyme liquid of the 'beta '-mannase of penicillium oxalicum is not used in 2, the Oligomeric manna sugar that the mulberry fruit vinegar of preparation contains is far below example 1,2. Therefore, use Oligomeric manna sugar mulberry fruit vinegar prepared by the present invention to adopt solid fermentating mode, make full use of the abundant enzyme system that penicillium oxalicum produces: 'beta '-mannase, cellulase etc., make Rhizoma amorphophalli, waste yeast, red algae, Folium Mori, angle bean endosperm, Guar beans endosperm mixed serum is able to abundant enzymolysis so that vinegar nutritional labeling increases, and local flavor becomes more pure; Utilize Rhizoma amorphophalli simultaneously, waste yeast, red algae, Folium Mori, vinegar is produced in angle bean endosperm, Guar beans endosperm serosity and Fructus Mori mixing, and the abundant nutritive and health protection components that the Oligomeric manna sugar produce mixed serum enzymolysis and Fructus Mori enzymolysis produce is dissolved in vinegar, making Oligomeric manna sugar content in the vinegar prepared reach 3.5g/100g, content of vitamin E reaches 11.5mg/100g. Obtained vinegar nutrient health, local flavor high-quality, there is good health-care effect.
Claims (5)
1. an Oligomeric manna sugar mulberry fruit vinegar, it is characterised in that: prepared by following method, concretely comprising the following steps of preparation:
1) Oligomeric manna sugar enzymolysis solution is prepared: take Rhizoma amorphophalli 2-4kg, waste yeast 2-4kg, red algae 2-4kg, Folium Mori 2-4kg, angle bean endosperm 2-4kg, Guar beans endosperm 2-4kg, using colloid mill defibrination, serosity adds the water mixing of 10-20kg, and the 'beta '-mannase liquid 10-20kg adding penicillium oxalicum is hydrolyzed mixed serum, 53-58 DEG C of enzymolysis 25-30h, obtains Oligomeric manna sugar enzymolysis solution;
2) saccharifying of Fructus Mori serosity: by 80-100kg Fructus Mori colloid mill defibrination, then with step 1) the Oligomeric manna sugar enzymolysis solution that obtains mixes, by weight adding amylase 0.40-0.70g/kg, saccharifying enzyme 0.70-0.90g/kg, saccharifying 8-12h under 50-60 DEG C of condition, obtains Fructus Mori saccharified liquid;
3) prepared by swort: in step 2) the Fructus Mori saccharified liquid that obtains by weight adding saccharomyces cerevisiae 0.50-0.60g/kg, SHENGXIANG yeast 0.45-0.60g/kg, be placed in 32-37 DEG C of condition bottom fermentation and obtain swort in 5-7 days;
4) swort solid fermentation: in step 3) swort that obtains adopts solid fermentation 7-10 days by weight under Acetobacter pasteurianus 0.60-0.70g/kg, the 28-33 DEG C condition of addition, obtain swort solid state fermentation liquor;
5) prepare Oligomeric manna sugar mulberry fruit vinegar: by step 4) swort solid state fermentation liquor be centrifuged, after filtration, be then fed into sterilization machine, with 90-95 DEG C sterilize 30-40min, packaging, obtain Oligomeric manna sugar mulberry fruit vinegar.
2. the preparation method of an Oligomeric manna sugar mulberry fruit vinegar, it is characterized in that: step 1) mesoxalic acid penicillium sp (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC2667) 'beta '-mannase enzyme liquid hydrolysis Rhizoma amorphophalli, waste yeast, red algae, Folium Mori, angle bean endosperm, the method for Guar beans endosperm hydrolysis mixed serum is:
After taking penicillium oxalicum activation, inoculation percent by volume is the penicillium oxalicum seed liquor of 6-10% 30-35 DEG C of fermentation 60-72h, rear centrifugal filtration of having fermented in product 'beta '-mannase culture medium, obtains the 'beta '-mannase liquid of penicillium oxalicum;
Consisting of of the synthetic medium of described product 'beta '-mannase: glucose 1%, carbamide 1%, Rhizoma amorphophalli serosity 1%, ammonium sulfate 0.5%.
3. the preparation method of a kind of Oligomeric manna sugar mulberry fruit vinegar according to claim 2, it is characterised in that: step 2) the middle amylase adding enzyme 8000U/g alive, the saccharifying enzyme of enzyme 6000U/g alive.
4. the preparation method of a kind of Oligomeric manna sugar mulberry fruit vinegar according to claim 2, it is characterized in that: step 3) in, Fructus Mori saccharified liquid adds saccharomyces cerevisiae (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC1059), SHENGXIANG yeast (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC31208).
5. the preparation method of a kind of Oligomeric manna sugar mulberry fruit vinegar according to claim 2, it is characterised in that: step 4) in, swort adds Acetobacter pasteurianus (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC7010).
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| CN107841444A (en) * | 2017-10-18 | 2018-03-27 | 江南大学 | A kind of fermented type konjaku aromatic vinegar and its production method |
| CN111876295A (en) * | 2020-08-10 | 2020-11-03 | 宜宾五粮液股份有限公司 | Mulberry fruit wine fermented by saccharomyces cerevisiae and preparation method thereof |
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| CN111876295A (en) * | 2020-08-10 | 2020-11-03 | 宜宾五粮液股份有限公司 | Mulberry fruit wine fermented by saccharomyces cerevisiae and preparation method thereof |
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