CN106434252A - Preparation method of compound enzyme modified concentrated vinegar - Google Patents
Preparation method of compound enzyme modified concentrated vinegar Download PDFInfo
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- CN106434252A CN106434252A CN201610979568.1A CN201610979568A CN106434252A CN 106434252 A CN106434252 A CN 106434252A CN 201610979568 A CN201610979568 A CN 201610979568A CN 106434252 A CN106434252 A CN 106434252A
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- Prior art keywords
- vinegar
- compound enzyme
- preparation
- enzyme modification
- concentrated
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The invention discloses a preparation method of compound enzyme modified concentrated vinegar. According to the method, vinegar is modified with compound enzyme, part of macromolecular sugar is decomposed into micromolecular sugar, and the oxidation resistance of the vinegar is effectively improved. Meanwhile, the concentration temperature can be controlled lower in a secondary concentration manner, damage to active substances in the vinegar is small, and the antioxidant activity of the vinegar can be reserved to the greatest extent. The prepared concentrated vinegar is low in moisture content and easy to transport, the preservation time can be prolonged, and the commercial value can be increased.
Description
Technical field
The present invention relates to flavoring agent manufacture field, the preparation method of more particularly to a kind of compound enzyme modification concentrated vinegar.
Background technology
Vinegar is very important flavoring agent in a kind of daily life, can give the special tart flavour of video, delicate flavour and perfume (or spice)
Taste, vinegar or a kind of health product in the pink of condition simultaneously, there is fatigue alleviating, non-oxidizability, adjust blood glucose and orectic
Effect.Wherein, the antioxidation of vinegar receives increasing attention in current research.
The health-care effect of vinegar depends primarily on some active component wherein containing, and such as brewages in supplementary material and contains
The materials such as substantial amounts of oxidation-resistant active ingredient, such as flavone, vitamin, polyphenol, tannin class and saponinss；Micro- in brewing process
Some benefit materials of biological generation of also fermenting, such as antioxidant activity polypeptide, aminoacid and melanoidin etc.；In fermentation
Mushroom also have some antioxidative enzymes etc..
It is big that traditional vinegar has a water content, and the few problem of active constituent content is so that cost of transportation is higher and take
Band is inconvenient, and therefore, vinegar being concentrated and makes concentrated vinegar or coarse powder is the effective way solving this problem.But concentrating
During, the non-oxidizability of vinegar can be destroyed, after being especially formed into vinegar powder, under its non-oxidizability has substantially compared to traditional vinegar
Fall.Therefore control concentration condition, be prepared into concentrated vinegar and can preferably keep non-oxidizability, and reduce the water content of vinegar.
Chinese patent 201510819924.9 discloses a kind of preparation method of antioxidation concentrated vinegar powder, spray-dried
In the vinegar powder to be collected obtaining afterwards, add the leaf of Fructus Hippophae flavone extract of 5-15%, blending and mixing by weight percentage.This sand
The preparation method of Folium jujubae flavone is：Defat, the ethanol water extraction through 65% after the Folium Hippophae being dried is pulverized, sieved, then
Obtain after rotary evaporation in vacuo and lyophilization.The oxidation resistance of the vinegar powder of this invention preparation significantly carries before relatively implementing
High.But, the non-oxidizability of vinegar powder is still not so good as traditional vinegar.
Content of the invention
It is an object of the invention to provide a kind of preparation method of compound enzyme modification concentrated vinegar, it is compound that the method passes through addition
Enzyme, improves the oxidation resistance of vinegar, and by improving production technology, does not reduce while improving activity component concentration in vinegar
The oxidation resistance of vinegar.
For achieving the above object, the present invention employs the following technical solutions：
A kind of preparation method of compound enzyme modification concentrated vinegar, comprises the following steps：
(1) compound enzyme is mixed with vinegar, stir, after heating, be incubated 24-36h, compound enzyme modification vinegar is obtained；
(2) first time evaporation process will be carried out in the compound enzyme modification vinegar suction membrane evaporator prepared in previous step
First concentrated vinegar is obtained, obtains final product compound enzyme modification concentrated vinegar by carrying out double evaporation-cooling proces in its again suction membrane evaporator.
Wherein, compound enzyme is the mixture of isomerase, cellulase and pectinesterase.
Preferred as technique scheme, the mass ratio of described isomerase, cellulase and pectinesterase is 1:2:1.
Preferred as technique scheme, described compound enzyme quality accounts for the 0.005-0.01% of vinegar quality.
Preferred as technique scheme, in step (1), the temperature of insulation is 30-45 DEG C.
Preferred as technique scheme, after first time evaporation process, first concentrated vinegar water content is 80%.
Preferred as technique scheme, in compound enzyme modification concentrated vinegar, water content is 50-60%.
The invention has the advantages that, vinegar is modified process using compound enzyme, by part macromole sugar
Solve as small molecular sugar, be effectively increased the antioxygenic property of vinegar.Simultaneously by way of secondary concentration, concentration temperature can be made
It is lower that degree controls, and the injury to the active substance in vinegar is less, can farthest retain the antioxidant activity of vinegar.
Prepared concentrated vinegar water content is low, easily with transport, can extend the holding time simultaneously, improve commercial value.
Specific embodiment
In order to be better understood from the present invention, below by embodiment, the present invention is further described, and embodiment is served only for solving
Release the present invention, any restriction will not be constituted to the present invention.
Embodiment 1
A kind of preparation method of compound enzyme modification concentrated vinegar, comprises the following steps：
(1) compound enzyme is mixed with vinegar, stir, after heating, be incubated 24h, compound enzyme modification vinegar is obtained；(2) will
Carry out first time evaporation process in the compound enzyme modification vinegar suction membrane evaporator of preparation in previous step and first concentrate is obtained
Vinegar, obtains final product compound enzyme modification concentrated vinegar by carrying out double evaporation-cooling proces in its again suction membrane evaporator.Wherein, compound enzyme is
The mixture of isomerase, cellulase and pectinesterase.
The mass ratio of described isomerase, cellulase and pectinesterase is 1:2:1.Described compound enzyme quality accounts for vinegar quality
0.005%.In step (1), the temperature of insulation is 30 DEG C.After first time evaporation process, first concentrated vinegar water content is 80%.
In compound enzyme modification concentrated vinegar, water content is 50%.
The compound enzyme modification concentrated vinegar being obtained in above-described embodiment is carried out DPPH free radical scavenging experiment, free radical scavenging
Rate is 90.4%.
Embodiment 2
A kind of preparation method of compound enzyme modification concentrated vinegar, comprises the following steps：
(1) compound enzyme is mixed with vinegar, stir, after heating, be incubated 36h, compound enzyme modification vinegar is obtained；(2) will
Carry out first time evaporation process in the compound enzyme modification vinegar suction membrane evaporator of preparation in previous step and first concentrate is obtained
Vinegar, obtains final product compound enzyme modification concentrated vinegar by carrying out double evaporation-cooling proces in its again suction membrane evaporator.Wherein, compound enzyme is
The mixture of isomerase, cellulase and pectinesterase.
The mass ratio of described isomerase, cellulase and pectinesterase is 1:2:1.Described compound enzyme quality accounts for vinegar quality
0.01%.In step (1), the temperature of insulation is 45 DEG C.After first time evaporation process, first concentrated vinegar water content is 80%.Multiple
In synthase modification concentrated vinegar, water content is 60%.
The compound enzyme modification concentrated vinegar being obtained in above-described embodiment is carried out DPPH free radical scavenging experiment, free radical scavenging
Rate is 92.9%.
Embodiment 3
A kind of preparation method of compound enzyme modification concentrated vinegar, comprises the following steps：
(1) compound enzyme is mixed with vinegar, stir, after heating, be incubated 28h, compound enzyme modification vinegar is obtained；(2) will
Carry out first time evaporation process in the compound enzyme modification vinegar suction membrane evaporator of preparation in previous step and first concentrate is obtained
Vinegar, obtains final product compound enzyme modification concentrated vinegar by carrying out double evaporation-cooling proces in its again suction membrane evaporator.Wherein, compound enzyme is
The mixture of isomerase, cellulase and pectinesterase.
The mass ratio of described isomerase, cellulase and pectinesterase is 1:2:1.Described compound enzyme quality accounts for vinegar quality
0.008%.In step (1), the temperature of insulation is 40 DEG C.After first time evaporation process, first concentrated vinegar water content is 80%.
In compound enzyme modification concentrated vinegar, water content is 55%.
The compound enzyme modification concentrated vinegar being obtained in above-described embodiment is carried out DPPH free radical scavenging experiment, free radical scavenging
Rate is 92.3%.
Embodiment 4
A kind of preparation method of compound enzyme modification concentrated vinegar, comprises the following steps：
(1) compound enzyme is mixed with vinegar, stir, after heating, be incubated 24h, compound enzyme modification vinegar is obtained；(2) will
Carry out first time evaporation process in the compound enzyme modification vinegar suction membrane evaporator of preparation in previous step and first concentrate is obtained
Vinegar, obtains final product compound enzyme modification concentrated vinegar by carrying out double evaporation-cooling proces in its again suction membrane evaporator.Wherein, compound enzyme is
The mixture of isomerase, cellulase and pectinesterase.
The mass ratio of described isomerase, cellulase and pectinesterase is 1:2:1.Described compound enzyme quality accounts for vinegar quality
0.01%.In step (1), the temperature of insulation is 30 DEG C.After first time evaporation process, first concentrated vinegar water content is 80%.Multiple
In synthase modification concentrated vinegar, water content is 60%.
The compound enzyme modification concentrated vinegar being obtained in above-described embodiment is carried out DPPH free radical scavenging experiment, free radical scavenging
Rate is 93.7%.
Claims (6)
1. a kind of preparation method of compound enzyme modification concentrated vinegar is it is characterised in that comprise the following steps：
(1) compound enzyme is mixed with vinegar, stir, after heating, be incubated 24-36h, compound enzyme modification vinegar is obtained；
(2) it is obtained carrying out first time evaporation process in the compound enzyme modification vinegar suction membrane evaporator prepared in previous step
First concentrated vinegar, obtains final product compound enzyme modification concentrated vinegar by carrying out double evaporation-cooling proces in its again suction membrane evaporator；
Wherein, compound enzyme is the mixture of isomerase, cellulase and pectinesterase.
2. compound enzyme modification concentrated vinegar according to claim 1 preparation method it is characterised in that：Described isomerase, fibre
The mass ratio of the plain enzyme of dimension and pectinesterase is 1:2:1.
3. compound enzyme modification concentrated vinegar according to claim 1 preparation method it is characterised in that：Described compound enzyme quality
Account for the 0.005-0.01% of vinegar quality.
4. compound enzyme modification concentrated vinegar according to claim 1 preparation method it is characterised in that：Insulation in step (1)
Temperature be 30-45 DEG C.
5. compound enzyme modification concentrated vinegar according to claim 1 preparation method it is characterised in that：First time evaporation process
Afterwards, first concentrated vinegar water content is 80%.
6. compound enzyme modification concentrated vinegar according to claim 1 preparation method it is characterised in that：Compound enzyme modification concentrates
In vinegar, water content is 50-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979568.1A CN106434252A (en) | 2016-11-08 | 2016-11-08 | Preparation method of compound enzyme modified concentrated vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979568.1A CN106434252A (en) | 2016-11-08 | 2016-11-08 | Preparation method of compound enzyme modified concentrated vinegar |
Publications (1)
| Publication Number | Publication Date |
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| CN106434252A true CN106434252A (en) | 2017-02-22 |
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ID=58207781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610979568.1A Pending CN106434252A (en) | 2016-11-08 | 2016-11-08 | Preparation method of compound enzyme modified concentrated vinegar |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1789404A (en) * | 2004-12-19 | 2006-06-21 | 刘国忠 | Concentrated vinegar and its production method |
| CN104643240A (en) * | 2015-01-26 | 2015-05-27 | 黄汉森 | Garlic vinegar-flavored drink |
-
2016
- 2016-11-08 CN CN201610979568.1A patent/CN106434252A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1789404A (en) * | 2004-12-19 | 2006-06-21 | 刘国忠 | Concentrated vinegar and its production method |
| CN104643240A (en) * | 2015-01-26 | 2015-05-27 | 黄汉森 | Garlic vinegar-flavored drink |
Non-Patent Citations (1)
| Title |
|---|
| 武汉医学院药学系: "《药剂学》", 31 December 1975 * |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |