CN109251835A - A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin - Google Patents
A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin Download PDFInfo
- Publication number
- CN109251835A CN109251835A CN201810951942.6A CN201810951942A CN109251835A CN 109251835 A CN109251835 A CN 109251835A CN 201810951942 A CN201810951942 A CN 201810951942A CN 109251835 A CN109251835 A CN 109251835A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- astaxanthin
- preparation
- obtains
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The preparation method of the invention discloses a kind of organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps: 1) shrimp shell meal processed；2) mixed slurry processed；3) pectase, cellulase degradation；4) aspergillus niger strain activates；5) it ferments for the first time: the actication of culture liquid of step 4) being added into the enzymolysis liquid of step 3), temperature programming fermentation obtains fermentation liquid for the first time；6) aroma-producing yeasts are accessed, saccharomyces cerevisiae ferments again；7) acetic fermentation, centrifugation obtain the organic calcium shrimp vinegar rich in astaxanthin.The preparation method passes through peel residue and the animal derived shrimp using plant-derived pawpaw and pineapple, by being adequately mechanically pulverized and biochemical enzymatic hydrolysis and fermentation, to make full use of plant-derived carbohydrate and animal derived astaxanthin, fragrant fragrant and calcareous, good, nutrient health the organic calcium shrimp vinegar rich in astaxanthin with obtained taste flavor.
Description
Technical field
The present invention relates to vinegar brewing technical fields, and in particular to a kind of organic calcium shrimp vinegar and its preparation rich in astaxanthin
Method.
Background technique
Astaxanthin is a kind of carotenoid of non-vitamin a original, belongs to keto-acid carotenoid, and crystal is maroon.Shrimp
Green element molecule has very long conjugated double bond etc., has hydroxyl and the beta-unsaturated ketone in conjugated double bond chain end, wherein hydroxyl and ketone group
Hydroxy-ketone is constituted, this design feature makes it have more active electronic effect, can provide electronics or attract not matching for free radical
To electronics, there is extremely strong antioxidation.Astaxanthin is the carotenoid with antioxidant activity, antioxidant activity ratio
Carrotene is about 10 times high, and about 500 times higher than vitamin, astaxanthin has been considered as " supper vitamin E ".Astaxanthin is very much
Aspect has unique effect and purposes, can prevent lipid peroxidation, and protection body escapes injury, and pre- anti-cancer occurs, also
It can promote the generation of human immunoglobulin, there is very high immunoregulatory activity, have very well to UV-induced cutaneum carcinoma
Therapeutic effect, also have a preferable preventive and therapeutic effect to the eye disease as caused by diabetes, therefore have in terms of functional food and medicine
Broad application prospect.
Pineapple, Chinese nickname are pineapple, Huang Li, kind pears, dew pocket, mother-in-law that Suo etc., and pineapple is full of nutrition, ascorbic
Content is rich in pineapple proteinase far more than the Vitamin C content in apple, can effectively facilitate digestion of the human body to protein, molten
Unblock fibrin and blood clot in tissue, improves local blood circulation, diminishes inflammation and oedema.The fruit of pineapple
Bromelain all rich in meat, pericarp and rhizome, bromelain spinach belong to glycoprotein, and bromelain is facing
Effect in bed and treatment is well known, its effect in other aspects is also very significant, has centainly to the extraction of calcium
Effect.
Pawpaw also known as wrinkled papaya, pawpaw, gap melon etc., are the fruits of rosaceae chaenomeles plant chaenomeles lagenaria, main
It is grown in the mountain area area of subtropical zone warm and moist.On Guangdong, Hainan and other places, pawpaw is also known as papaw, has very high
Nutritive value and medical value.Vitamin A, B1, B2, C are rich in pawpaw, minerals iron, calcium, potassium also contain natural plants
Polysaccharide, protein, Fructus Chaenomelis ferment and organic acid.It include whole amino needed by human in 17 kinds of amino acid contained therein
Acid, and ratio is close to human body protein.
Nowadays, in order to rationally utilize fruits and vegetables resource, correlative study person develops serial fruit vinegar, such as: China is specially
Sharp application number CN201010187965.8 " manufacturing technique method of papaya ester ", a kind of application number CN201710044696.1 " spinach
Trailing plants vinegar beverage and preparation method thereof " etc..But these researchs are all about fruit vinegar flavor, raw material and with single nutrient component, research
Centrostigma be that process is skillful but simple, nutrition to the application of the carbohydrate such as the natural flavour mountaineous and carbohydrate of fruits and vegetables
Substance especially bioactive substance utilization rate is insufficient, and human body is not also high to the absorptivity of the converted products of acquisition.
Summary of the invention
For overcome the deficiencies in the prior art, the purpose of the invention is to provide, a kind of active constituent rate of transform is high, people
The organic calcium shrimp vinegar rich in astaxanthin and preparation method thereof that body easily absorbs.
The second object of the present invention is to provide the organic calcium shrimp vinegar rich in astaxanthin that preparation method obtains.
An object of the present invention is implemented with the following technical solutions:
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking new fresh shrimp shell, cleans and dries, crushed 80-100 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: pineapple fresh hide slag, pawpaw fresh hide slag are beaten by the weight ratio of 1:0.7-1.5,20- is added into slurry
The shrimp shell meal of 30wt% adds the water of 3-6wt%, crosses colloid mill；Obtain mixed slurry；
3) it digests: into the mixed slurry that step 2) obtains and adding pectase, cellulase, under the conditions of 35-45 DEG C,
Digest 3-5h；
4) actication of culture: the shrimp shell meal of step 1) being added in potato glucose liquid culture medium, plants into aspergillus niger, in
28-32 DEG C, pH6.0-7.0 is originated, revolving speed is incubation time 40-60h under 150-180r/min, isolated aspergillus niger mycelia
Body adds 1-5 times of volume of water, is crushed, obtains actication of culture liquid；
5) for the first time ferment: into the enzymolysis liquid of step 3) be added step 4) actication of culture liquid, prior to 25-30 DEG C at place
0.5-2h, places 1-2h at 45-50 DEG C, is finally warming up to 80-90 DEG C of placement 1.5-3h, obtains fermentation liquid for the first time；
6) it ferments again: accessing aroma-producing yeasts, saccharomyces cerevisiae into the material that step 5) obtains, it is first good at 28-32 DEG C
Aerobe fermentation 2-3d, then anaerobic fermentation 5-7d；
7) acetic fermentation: accessing acetic acid bacteria into the material that step 6) obtains, and ferment 7-14d at 30-33 DEG C, is centrifuged
To the organic calcium shrimp vinegar for being rich in astaxanthin.
Further, in step 3), the additive amount of pectase is 500-800kU/L；The additive amount of cellulase is 1050-
1500kU/L。
Further, in step 4), the additional amount of shrimp shell meal is 4-8g/25mL culture medium.
Further, in step 4), using ultrasonication.
Further, in step 5), the additional amount of actication of culture liquid is 5-10wt%.
Further, in step 5), the rate of heating is 1-3 DEG C/min.
Further, in step 6), the access amount of aroma-producing yeasts is 0.2-0.4 ‰, and the access amount of saccharomyces cerevisiae is 0.4-
0.6。
Further, in step 7), the access amount of acetic acid bacteria is 0.45-0.85 ‰.
Compared with prior art, the beneficial effects of the present invention are:
The present invention passes through peel residue and the animal derived shrimp using plant-derived pawpaw and pineapple, by adequately mechanical
Crushing and biochemical enzymatic hydrolysis and fermentation, to make full use of plant-derived carbohydrate and animal derived astaxanthin, perfume fragrant and calcareous, with
It is made that taste flavor is good, the organic calcium shrimp vinegar rich in astaxanthin of nutrient health.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention:
The present invention provides a kind of preparation method of organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking new fresh shrimp shell, cleans and dries, crushed 80-100 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: pineapple fresh hide slag, pawpaw fresh hide slag are beaten by the weight ratio of 1:0.7-1.5,20- is added into slurry
The shrimp shell meal of 30wt% adds the water of 3-6wt%, crosses colloid mill；Obtain mixed slurry；
3) it digests: into the mixed slurry that step 2) obtains and adding pectase, cellulase, under the conditions of 35-45 DEG C,
Digest 3-5h；
4) actication of culture: the shrimp shell meal of step 1) being added in potato glucose liquid culture medium, plants into aspergillus niger, in
28-32 DEG C, pH6.0-7.0 is originated, revolving speed is incubation time 40-60h under 150-180r/min, isolated aspergillus niger mycelia
Body adds 1-5 times of volume of water, is crushed, obtains actication of culture liquid；
5) for the first time ferment: into the enzymolysis liquid of step 3) be added step 4) actication of culture liquid, prior to 25-30 DEG C at place
0.5-2h, places 1-2h at 45-50 DEG C, is finally warming up to 80-90 DEG C of placement 1.5-3h, obtains fermentation liquid for the first time；
6) it ferments again: accessing aroma-producing yeasts, saccharomyces cerevisiae into the material that step 5) obtains, it is first good at 28-32 DEG C
Aerobe fermentation 2-3d, then anaerobic fermentation 5-7d；
7) acetic fermentation: accessing acetic acid bacteria into the material that step 6) obtains, the first aerobic ferment 7-14d at 30-33 DEG C, from
Gains in depth of comprehension to be rich in astaxanthin organic calcium shrimp vinegar.
The preparation method is the waste material for rationally utilizing fishery and planting industry, effectively breaches animal source raw material and has plant
The problem of being difficult to Compound Machining of source raw material: by the hydrolysis of pectase and cellulase, pawpaw and pineapple are effectively released
In sugar and protease；The cutin of shrimp shell is hydrolyzed, by the natural enzymes of pawpaw and pineapple sufficiently to discharge the calcium in shrimp shell
Matter, astaxanthin；The aspergillus niger strain liquid activated by shrimp shell meal, first activates fermenting microbe, then carries out to mixture slurry
Fermentation to improve the conversion ratio of sugar etc. in pawpaw and pineapple bran, while improving the degradation to shrimp med in mixing wine with dregs, preferably
Discharge the functional components such as astaxanthin, the chitosan in shrimp shell；Pass sequentially through aroma-producing yeasts, the fermentation of saccharomyces cerevisiae and plus acetic acid
Bacterium is fermented, to obtain the shrimp vinegar of sugar utilization rate height, flavor mellowness, high calcium, high content astaxanthin.
In following specific embodiments, used raw material, strain can be obtained or be led to using conventional technology
Commercially available mode is crossed to buy.Wherein, from Chinese industrial Culture Collection, deposit number is for saccharomyces cerevisiae purchase
CICC1012；Aroma-producing yeasts are bought from Chinese industrial Culture Collection, holding cost Bean's Pichia pastoris
CICC31007；Acetic acid bacteria is AS1.41 acetobacter.
Embodiment 1:
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking the new fresh shrimp shell of 100g, cleans and dries, crushed 80 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: taking 200g pineapple fresh hide slag and 200g pawpaw fresh hide slag, mashing, is added what step 1) obtained into slurry
Shrimp shell meal adds the water of 15g, crosses colloid mill；Obtain mixed slurry；
3) it digests: adding 5 ‰ pectases (enzyme activity is 100,000 U/g) into the mixed slurry that step 2) obtains, add fiber
Plain enzyme 7 ‰ (enzyme activity is 150,000 U/g) under the conditions of 35 DEG C, digests 3h；
4) actication of culture: in the potato glucose liquid culture medium of 25mL be added 4g step 1) shrimp shell meal, plant into
Aspergillus niger, in 28 DEG C, originate pH6.0, revolving speed be 150r/min under incubation time 40-60h, isolated black-koji mould filament,
Add the amount of 1mL water that water turbulence is added to mix by every g mycelium, ultrasonication obtains actication of culture liquid；
5) it ferments for the first time: the actication of culture liquid of 5vt% step 4) being added into the enzymolysis liquid of step 3), by 1 DEG C/min's
Speed prior to 25 DEG C at place 0.5h, be warming up at 45 DEG C with the speed of 1 DEG C/min and place 1h, finally with the speed of 1 DEG C/min
80 DEG C of placement 1.5h are warming up to, fermentation liquid for the first time is obtained；
6) it ferments again: accessing 0.2 ‰ saccharomyces cerevisiaes into the material that step 5) obtains, elder generation aerobic fermentation 2d under 0.4 ‰,
Anaerobic fermentation 5d again；
7) acetic fermentation: acetic acid bacteria is accessed with the amount of 0.45wt ‰ into the material that step 6) obtains, is fermented at 30 DEG C
7d, centrifugation obtain the organic calcium shrimp vinegar rich in astaxanthin.
Embodiment 2
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking the new fresh shrimp shell of 150g, cleans and dries, crushed 90 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: taking 250g pineapple fresh hide slag and 250g pawpaw fresh hide slag, mashing, is added what step 1) obtained into slurry
Shrimp shell meal adds the water of 20g, crosses colloid mill；Obtain mixed slurry；
3) it digests: adding 6 ‰ pectases (enzyme activity is 100,000 U/g) into the mixed slurry that step 2) obtains, add fiber
Plain enzyme 8.5 ‰ (enzyme activity is 150,000 U/g) under the conditions of 40 DEG C, digests 4h；
4) shrimp shell meal of 6.5g step 1), kind actication of culture: are added in the potato glucose liquid culture medium of 25mL
Enter aspergillus niger, in 30 DEG C, originates pH6.0, revolving speed is incubation time 50h under 160r/min, and isolated black-koji mould filament is pressed
Every g mycelium adds the amount of 1mL water that water turbulence is added to mix, and ultrasonication obtains actication of culture liquid；
5) it ferments for the first time: the actication of culture liquid of 8vt% step 4) being added into the enzymolysis liquid of step 3), by 2 DEG C/min's
Speed prior to 28 DEG C at place 1h, be warming up at 47 DEG C with the speed of 2 DEG C/min and place 1.5h, finally with the speed of 2 DEG C/min
85 DEG C of placement 2h are warming up to, fermentation liquid for the first time is obtained；
6) it ferments again: 0.3 ‰ aroma-producing yeasts, 0.5 ‰ saccharomyces cerevisiaes is accessed into the material that step 5) obtains, in 30 DEG C
Lower elder generation aerobic fermentation 3d, then anaerobic fermentation 6d；
7) acetic fermentation: acetic acid bacteria is accessed with the amount of 0.7wt ‰ into the material that step 6) obtains, is fermented at 32 DEG C
10d, centrifugation obtain the organic calcium shrimp vinegar rich in astaxanthin.
Embodiment 3
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking the new fresh shrimp shell of 200g, cleans and dries, crushed 100 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: taking 300g pineapple fresh hide slag and 300g pawpaw fresh hide slag, mashing, is added what step 1) obtained into slurry
Shrimp shell meal adds the water of 48g, crosses colloid mill；Obtain mixed slurry；
3) it digests: adding 8 ‰ pectases (enzyme activity is 100,000 U/g) into the mixed slurry that step 2) obtains, add fiber
Plain enzyme 1 ‰ (enzyme activity is 150,000 U/g) under the conditions of 45 DEG C, digests 5h；
4) actication of culture: in the potato glucose liquid culture medium of 25mL be added 8g step 1) shrimp shell meal, plant into
Aspergillus niger originates pH7.0 in 32 DEG C, and revolving speed is incubation time 60h under 180r/min, isolated black-koji mould filament, by every
G mycelium adds the amount of 1mL water that water turbulence is added to mix, and is crushed, obtains actication of culture liquid；
5) it ferments for the first time: the actication of culture liquid of step 4) is added, into the enzymolysis liquid of step 3) with the speed liter of 2 DEG C/min
Temperature is to 30 DEG C of placement 2h, then is warming up at 30 DEG C with the speed of 2 DEG C/min and places 2h, is finally warming up to the speed of 2 DEG C/min
90 DEG C of placement 3h, obtain fermentation liquid for the first time；
6) it ferments again: 0.4 ‰ aroma-producing yeasts, 0.6 ‰ saccharomyces cerevisiaes is accessed into the material that step 5) obtains, in 32 DEG C
Lower elder generation's aerobic fermentation 3, then anaerobic fermentation 7d；
7) acetic fermentation: accessing acetic acid bacteria into the material that step 6) obtains, and first aerobic ferment 14d, is centrifuged at 33 DEG C
To the organic calcium shrimp vinegar for being rich in astaxanthin.
Comparative example 1:
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking the new fresh shrimp shell of 100g, cleans and dries, crushed 80 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: taking 200g pineapple fresh hide slag and 200g pawpaw fresh hide slag, mashing, is added what step 1) obtained into slurry
Shrimp shell meal；Obtain mixed slurry；
3) it digests: adding 5 ‰ pectases (enzyme activity is 100,000 U/g) into the mixed slurry that step 2) obtains, add fiber
Plain enzyme 7 ‰ (enzyme activity is 150,000 U/g) under the conditions of 35 DEG C, digests 3h；
4) actication of culture: in the potato glucose liquid culture medium of 25mL be added 4g step 1) shrimp shell meal, plant into
Aspergillus niger, in 28 DEG C, originate pH6.0, revolving speed be 150r/min under incubation time 40-60h, isolated black-koji mould filament,
Add the amount of 1mL water that water turbulence is added to mix by every g mycelium, ultrasonication obtains actication of culture liquid；
5) it ferments for the first time: the actication of culture liquid of 5vt% step 4) being added into the enzymolysis liquid of step 3), by 1 DEG C/min's
Speed prior to 25 DEG C at place 0.5h, be warming up at 45 DEG C with the speed of 1 DEG C/min and place 1h, finally with the speed of 1 DEG C/min
80 DEG C of placement 1.5h are warming up to, fermentation liquid for the first time is obtained；
6) it ferments again: accessing 0.2 ‰ saccharomyces cerevisiaes into the material that step 5) obtains, elder generation aerobic fermentation 2d under 0.4 ‰,
Anaerobic fermentation 5d again；
7) acetic fermentation: acetic acid bacteria is accessed with the amount of 0.45wt ‰ into the material that step 6) obtains, is fermented at 30 DEG C
7d, centrifugation obtain the organic calcium shrimp vinegar rich in astaxanthin.
Comparative example 2:
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking the new fresh shrimp shell of 100g, cleans and dries, crushed 80 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: taking 200g pineapple fresh hide slag and 200g pawpaw fresh hide slag, mashing, is added what step 1) obtained into slurry
Shrimp shell meal adds the water of 15g, crosses colloid mill；Obtain mixed slurry；
3) actication of culture: in the potato glucose liquid culture medium of 25mL be added 4g step 1) shrimp shell meal, plant into
Aspergillus niger, in 28 DEG C, originate pH6.0, revolving speed be 150r/min under incubation time 40-60h, isolated black-koji mould filament,
Add the amount of 1mL water that water turbulence is added to mix by every g mycelium, ultrasonication obtains actication of culture liquid；
4) it ferments for the first time: the actication of culture liquid of 5vt% step 3 being added into the enzymolysis liquid of step 2, by the speed of 1 DEG C/min
0.5h is placed at spending prior to 25 DEG C, is warming up at 45 DEG C with the speed of 1 DEG C/min and places 1h, finally with the speed liter of 1 DEG C/min
Temperature obtains fermentation liquid for the first time to 80 DEG C of placement 1.5h；
5) it ferments again: accessing 0.2 ‰ saccharomyces cerevisiaes into the material that step 4) obtains, elder generation aerobic fermentation 2d under 0.4 ‰,
Anaerobic fermentation 5d again；
6) acetic fermentation: acetic acid bacteria is accessed with the amount of 0.45wt ‰ into the material that step 5) obtains, is fermented at 30 DEG C
7d, centrifugation obtain the organic calcium shrimp vinegar rich in astaxanthin.
Comparative example 3:
A kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, comprising the following steps:
1) shrimp med processed: taking the new fresh shrimp shell of 100g, cleans and dries, crushed 80 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: taking 200g pineapple fresh hide slag and 200g pawpaw fresh hide slag, mashing, is added what step 1) obtained into slurry
Shrimp shell meal adds the water of 15g, crosses colloid mill；Obtain mixed slurry；
3) it digests: adding 5 ‰ pectases (enzyme activity is 100,000 U/g) into the mixed slurry that step 2) obtains, add fiber
Plain enzyme 7 ‰ (enzyme activity is 150,000 U/g) under the conditions of 35 DEG C, digests 3h；
4) it ferments again: accessing 0.2 ‰ saccharomyces cerevisiaes into the material that step 3) obtains, elder generation aerobic fermentation 2d under 0.4 ‰,
Anaerobic fermentation 5d again；
5) acetic fermentation: acetic acid bacteria is accessed with the amount of 0.45wt ‰ into the material that step 4) obtains, is fermented at 30 DEG C
7d, centrifugation obtain the organic calcium shrimp vinegar rich in astaxanthin.
Effect assessment
1. nutritive index
The organic calcium shrimp vinegar of Example 1-3 and comparative example 1-3 carries out free amino acid, astaxanthin, calcium and chitosan
Content detection, as a result as shown in the table:
1 nutritive index of table (g/100mL)
As seen from the above table, the shrimp vinegar obtained by embodiment 1-3, astaxanthin is significantly high compared with comparative example, and calcium content
It is obviously higher by comparative example, especially in the comparative example 1 that colloid mill crushing is not used, astaxanthin, calcareous burst size are few,
Content is only 0.2g/100mL；And without colloid mill and when not carrying out aspergillus niger cracking, the content of chitosan is almost nil.
The natural enzymes and aspergillus niger enzyme system in peel residue in the application, have preferably synergistic effect, comparative example 3
The synergistic effect of aroma-producing yeasts, saccharomyces cerevisiae and fermentation of Aspergillus niger system is lacked, the functional component in vinegar beverage product is all significantly
It reduces, and affects subsequent fermentation process.
2. sensory evaluation
Sensory evaluation is carried out to the shrimp vinegar of embodiment 1-3 and comparative example 1-3, as a result as shown in the table:
2 organoleptic indicator of table
From the point of view of table 2, organoleptic indicator in comparative example 1-3, which evaluates, to be significantly reduced, and colloid mill is levigate, does not carry out not carrying out
Enzymatic hydrolysis or do not carry out aspergillus niger cracking, shrimp shell, pawpaw peel residue, pineapple peel slag are underutilized, thus cause color,
The reduction of taste and aroma, does not carry out pectin and cellulase degradation especially, not only makes effective component be difficult to discharge, also very
Affect to big degree shrimp vinegar color and resistance to storage.
The application takes full advantage of natural enzymes abundant in the fresh slag of pericarp, the fermentation system of aspergillus niger, so that material quilt
It makes full use of, subsequent fermentation completely, obtains the vinegar beverage product rich in astaxanthin, calcium constituent.This product unique flavor, mouthfeel acid
It is refreshing, it is the vinegar based article simultaneously with good taste and nutritional health function.
It will be apparent to those skilled in the art that can make various other according to the above description of the technical scheme and ideas
Corresponding change and deformation, and all these changes and deformation all should belong to the protection scope of the claims in the present invention
Within.
Claims (9)
1. a kind of preparation method of the organic calcium shrimp vinegar rich in astaxanthin, which comprises the following steps:
1) shrimp med processed: taking new fresh shrimp shell, cleans and dries, crushed 80-100 mesh mesh screens, obtain shrimp shell meal；
2) slurrying: pineapple fresh hide slag, pawpaw fresh hide slag are beaten by the weight ratio of 1:0.7-1.5,20- is added into slurry
The shrimp shell meal of 30wt% adds the water of 3-6wt%, crosses colloid mill；Obtain mixed slurry；
3) it digests: into the mixed slurry that step 2) obtains and adding pectase, cellulase, under the conditions of 35-45 DEG C, enzymatic hydrolysis
3-5h；
4) actication of culture: the shrimp shell meal of step 1) is added in potato glucose liquid culture medium, plants into aspergillus niger, in 28-
32 DEG C, pH6.0-7.0 is originated, revolving speed is incubation time 40-60h under 150-180r/min, and isolated black-koji mould filament adds
1-5 times of volume of water is crushed, obtains actication of culture liquid；
5) for the first time ferment: into the enzymolysis liquid of step 3) be added step 4) actication of culture liquid, prior to 25-30 DEG C at place 0.5-
2h, places 1-2h at 45-50 DEG C, is finally warming up to 80-90 DEG C of placement 1.5-3h, obtains fermentation liquid for the first time；
6) it ferments again: accessing aroma-producing yeasts, saccharomyces cerevisiae into the material that step 5) obtains, the first aerobic hair at 28-32 DEG C
Ferment 2-3d, then anaerobic fermentation 5-7d；
7) acetic fermentation: accessing acetic acid bacteria into the material that step 6) obtains, and ferment 7-14d at 30-33 DEG C, and centrifugation obtains richness
The organic calcium shrimp vinegar of astaxanthin-containing.
2. preparation method as described in claim 1, which is characterized in that in step 3), the additive amount of pectase is 500-
800kU/L；The additive amount of cellulase is 1050-1500kU/L.
3. preparation method as described in claim 1, which is characterized in that in step 4), the additional amount of shrimp shell meal is 4-8g/25mL
Culture medium.
4. preparation method as described in claim 1, which is characterized in that in step 4), using ultrasonication.
5. preparation method as described in claim 1, which is characterized in that in step 5), the additional amount of actication of culture liquid is 5-
10wt%.
6. preparation method as described in claim 1, which is characterized in that in step 5), the rate of heating is 1-3 DEG C/min.
7. preparation method as described in claim 1, which is characterized in that in step 6), the access amount of aroma-producing yeasts is 0.2-
0.4 ‰, the access amount of saccharomyces cerevisiae is 0.4-0.6.
8. preparation method as described in claim 1, which is characterized in that in step 7), the access amount of acetic acid bacteria is 0.45-
0.85‰。
9. the organic calcium shrimp vinegar rich in astaxanthin that the method according to claim 1 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810951942.6A CN109251835A (en) | 2018-08-21 | 2018-08-21 | A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810951942.6A CN109251835A (en) | 2018-08-21 | 2018-08-21 | A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109251835A true CN109251835A (en) | 2019-01-22 |
Family
ID=65048734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810951942.6A Pending CN109251835A (en) | 2018-08-21 | 2018-08-21 | A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109251835A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110804527A (en) * | 2019-11-14 | 2020-02-18 | 中国热带农业科学院农产品加工研究所 | Pineapple fruit vinegar and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531965A (en) * | 2009-03-19 | 2009-09-16 | 广东海洋大学 | Method for preparing pineapple peel residue fruit vinegar |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN105861270A (en) * | 2016-06-20 | 2016-08-17 | 湖北工业大学 | Fermentation preparation method of chitooligosaccharide-rich papaya fruit vinegar |
| CN106520894A (en) * | 2016-10-24 | 2017-03-22 | 山东维尼莱生物科技股份有限公司 | Method for simultaneously preparing astaxanthin and chitosan by utilization of shrimp waste |
| CN108041382A (en) * | 2017-12-12 | 2018-05-18 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria |
-
2018
- 2018-08-21 CN CN201810951942.6A patent/CN109251835A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531965A (en) * | 2009-03-19 | 2009-09-16 | 广东海洋大学 | Method for preparing pineapple peel residue fruit vinegar |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN105861270A (en) * | 2016-06-20 | 2016-08-17 | 湖北工业大学 | Fermentation preparation method of chitooligosaccharide-rich papaya fruit vinegar |
| CN106520894A (en) * | 2016-10-24 | 2017-03-22 | 山东维尼莱生物科技股份有限公司 | Method for simultaneously preparing astaxanthin and chitosan by utilization of shrimp waste |
| CN108041382A (en) * | 2017-12-12 | 2018-05-18 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110804527A (en) * | 2019-11-14 | 2020-02-18 | 中国热带农业科学院农产品加工研究所 | Pineapple fruit vinegar and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| WO2020177421A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN106085725B (en) | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN110663940A (en) | Mulberry and wolfberry enzyme and preparation method thereof | |
| CN106520452A (en) | Health-maintaining alcoholic drink mixed with fruit juice containing momordica grosvenori swingle and roxburgh rose and preparation method of health-maintaining alcoholic drink mixed with fruit juice | |
| CN104544441A (en) | Seabuckthorn fruit fermented product and preparation method thereof | |
| CN111165798A (en) | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme | |
| CN104026688B (en) | Preparation method of water-chestnut fermented beverage | |
| CN103989212A (en) | Preparation method of asparagus pulp | |
| CN104585827A (en) | Lotus leaf fermentation product and preparation method thereof | |
| CN104757682A (en) | Method for preparing clear ginkgo fruit juice lactic acid beverage by using lactic acid bacteria | |
| CN107646978A (en) | Lanzhou lily almond composite protein drink and preparation method thereof | |
| CN107094933A (en) | A kind of citron tea and its production and use | |
| CN110140909A (en) | A kind of Rosa roxburghii Tratt comprehensive enzyme and preparation method thereof | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN102885352A (en) | Thick slurry of mushrooms and red dates | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN111743065A (en) | Asparagus beverage and preparation method thereof | |
| CN106939280A (en) | The preparation method of banana lemon compound fruit vinegar | |
| CN109251835A (en) | A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin | |
| CN113729186B (en) | Fermented longan pulp and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190122 |