CN111150057A - Vinasse enzyme and preparation method thereof - Google Patents
Vinasse enzyme and preparation method thereof Download PDFInfo
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- CN111150057A CN111150057A CN202010044107.1A CN202010044107A CN111150057A CN 111150057 A CN111150057 A CN 111150057A CN 202010044107 A CN202010044107 A CN 202010044107A CN 111150057 A CN111150057 A CN 111150057A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a vinasse enzyme and a preparation method thereof, and belongs to the field of food processing. The distilled white spirit vinasse waste is used as a raw material, 2% of isomaltulose is added for primary fermentation, and then apples, carrots, hawthorns or pears and the like are added for secondary fermentation to prepare the vinasse enzyme. The bioactive peptides such as angiotensin converting enzyme inhibitory peptide and antioxidant peptide released by the vinasse in the ferment brewing process endow the product with anticancer and anti-aging health-care functions.
Description
Technical Field
The invention relates to a vinasse enzyme and a preparation method thereof, and belongs to the field of food processing.
Background
According to the definition of the enzyme product classification guide (QB/T5324-2018) in the industry standard, enzymes are products containing specific bioactive components prepared by microbial fermentation of raw materials such as animals, plants, fungi and the like with or without auxiliary materials. By adopting an enzyme production process technology, after various raw materials are subjected to microbial fermentation, more probiotic substances can be added on the basis of keeping various bioactive components in the raw materials, and many researches prove that the enzyme has outstanding physiological functional characteristics, such as inflammation diminishing and bacteria resisting, intestine clearing and digestion aiding, oxidation resisting and the like.
The distiller's grains are solid mixtures remained after solid fermented grains are distilled out, are the largest main by-products in the white spirit brewing industry, and can generate more than 1 hundred million tons of distiller's grains in China every year. The vinasse is produced by long-time mixed fermentation and metabolism of countless microorganisms, and comprises protein, sugar, organic acid, alcohol, ester, aldehyde, vitamin, amino acid, heterocyclic compounds, nitrogen-containing compounds, phenol, amine, alkane, ketone and the like, only volatile substances are taken away in the distillation process, most of metabolites are not volatilized due to distillation and still remain in the vinasse, so that the nutritional ingredients in the vinasse are very rich, and the vinasse has wide development and utilization values. However, the production of distiller's grains is huge and cannot be treated in a short time, resulting in long-term stacking and serious pollution.
Disclosure of Invention
The invention aims to provide a vinasse enzyme and a preparation method thereof aiming at beneficial components rich in white spirit vinasse waste.
The purpose of the invention is realized by the following technical scheme:
the invention provides a preparation method of vinasse enzyme, which comprises the following steps:
(1) preparing an isomaltulose aqueous solution, and heating and boiling;
(2) cooling the solution obtained in the step (1) through a heat exchanger, and then introducing the solution into a fermentation tank 1;
(3) adding the vinasse into a fermentation tank, and naturally fermenting under a certain condition;
(4) sealing the fermentation tank 1, and carrying out anaerobic culture for the first fermentation to obtain fermentation liquor 1;
(5) leading the fermentation liquor 1 obtained in the step (4) into a fermentation tank 2 through a filter;
(6) slicing or blocking fruits, adding into the fermentation tank 2, and performing secondary fermentation under a closed condition to obtain a fermentation liquid 2;
(7) transferring the fermentation liquor 2 into a juicer, juicing and filtering, and removing filter residues to obtain enzyme fermentation liquor;
(8) and (3) sterilizing and filling the ferment fermentation liquor by a pasteurizer to obtain the vinasse ferment.
Further, in the technical scheme, the concentration of the isomaltulose aqueous solution in the step (1) is 0.019-0.02 g/mL.
Further, in the technical scheme, in the step (2), the temperature is reduced to 25-30 ℃ through a heat exchanger.
Further, in the technical scheme, the concentration of the water suspension of the vinasse in the step (3) is 0.1-0.13 g/mL according to the dry weight of the vinasse, and the natural fermentation condition in the step (3) is 25-30 ℃ for 2-4 days.
Further, in the above technical solution, the conditions of the first fermentation in the step (4) are as follows: carrying out anaerobic fermentation for 25-30 days at the temperature of 25-30 ℃.
Further, in the technical scheme, the pore diameter of the filter in the step (5) is 0.8-1 mm.
Further, in the above technical scheme, the fruit in the step (6) comprises apple, carrot, hawthorn or pear, and the weight ratio of the added fruit to the fermentation liquid 1 is 0.16-0.2.
Further, in the above technical scheme, the second fermentation in the step (6) is performed for 60-80 days at a temperature of 25-30 ℃.
The invention also provides the vinasse ferment prepared by the preparation method.
Advantageous effects of the invention
The product of the invention contains a large amount of essential amino acids of human body such as leucine, phenylalanine, tryptophan and the like and nutrient substances such as vitamin A, vitamin PP, nicotinamide and the like, and bioactive peptides such as angiotensin converting enzyme inhibitory peptide, antioxidant peptide and the like released by vinasse in the process of brewing ferment endow the product with anticancer and anti-aging health care functions.
Detailed Description
The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way.
Example 1
(1) 600 g of isomaltulose was added to 30 l of tap water and boiled with heating.
(2) Cooling the boiled water to 25-30 ℃ through a heat exchanger, and introducing the water into a fermentation tank
(3) Taking 4 kg of vinasse (dry weight basis), adding the vinasse into a fermentation tank, wherein the concentration of the aqueous suspension of the vinasse (dry weight basis) is 0.1g/mL, and naturally fermenting for 2 days at the temperature of 25-30 ℃.
(4) And (3) sealing the fermentation tank, and performing anaerobic culture for 30 days at the temperature of 25-30 ℃.
(5) The fermentation broth in the fermentor was introduced into a new fermentor through a filter with a 1mm pore size sieve plate.
(6) Washing apple, carrot, haw or pear with water, draining surface water, and slicing.
(7) Weighing 5 kg of sliced apples, carrots, hawthorns or pears, adding the sliced apples, carrots, hawthorns or pears into the fermentation tank, sealing the fermentation tank, and continuously fermenting and culturing for 80 days at the temperature of 25-30 ℃.
(8) And transferring the fermentation liquor into a juicer, juicing and filtering, and removing filter residues to obtain the ferment fermentation liquor.
(9) And sterilizing and filling the ferment fermentation liquor by a pasteurizer to obtain the finished product of the vinasse ferment.
Example 2
(1) 580 g of isomaltulose was added to 30 l of tap water and boiled under heating.
(2) And cooling the boiled water to 25-30 ℃ through a heat exchanger, and introducing the water into a fermentation tank.
(3) Taking 3 kg of vinasse (dry weight basis), adding the vinasse into a fermentation tank, wherein the concentration of the aqueous suspension of the vinasse (dry weight basis) is 0.13g/mL, and naturally fermenting for 3 days at the temperature of 25-30 ℃.
(4) And (3) sealing the fermentation tank, and carrying out anaerobic culture for 25 days at the temperature of 25-30 ℃ to finish the first fermentation.
(5) The fermentation broth in the fermenter was introduced into a new fermenter through a filter with a 0.8 mm pore size sieve plate.
(6) And slicing 6 kg of cleaned apples, carrots, hawthorns or pears, adding into a fermentation tank, sealing, fermenting, and continuously fermenting and culturing for 60 days at the temperature of 25-30 ℃ to finish the second fermentation.
(7) And transferring the fermentation liquor into a juicer, juicing and filtering, and removing filter residues to obtain the ferment fermentation liquor.
(8) And sterilizing and filling the ferment fermentation liquor by a pasteurizer to obtain the finished product of the vinasse ferment.
Claims (9)
1. The preparation method of the vinasse enzyme is characterized by comprising the following steps of:
(1) preparing an isomaltulose aqueous solution, and heating and boiling;
(2) cooling the solution obtained in the step (1) through a heat exchanger, and then introducing the solution into a fermentation tank 1;
(3) adding the vinasse into a fermentation tank, and naturally fermenting under a certain condition;
(4) sealing the fermentation tank 1, and carrying out anaerobic culture for the first fermentation to obtain fermentation liquor 1;
(5) leading the fermentation liquor 1 obtained in the step (4) into a fermentation tank 2 through a filter;
(6) slicing or blocking fruits, adding into the fermentation tank 2, and performing secondary fermentation under a closed condition to obtain a fermentation liquid 2;
(7) transferring the fermentation liquor 2 into a juicer, juicing and filtering, and removing filter residues to obtain enzyme fermentation liquor;
(8) and (3) sterilizing and filling the ferment fermentation liquor by a pasteurizer to obtain the vinasse ferment.
2. The method according to claim 1, wherein the concentration of the aqueous isomaltulose solution in step (1) is 0.019 to 0.02 g/mL.
3. The preparation method according to claim 1, wherein the temperature in the step (2) is reduced to 25-30 ℃ by a heat exchanger.
4. The method according to claim 1, wherein the concentration of the aqueous suspension of lees in step (3) is 0.1-0.13 g/mL based on the dry weight of lees, and the natural fermentation in step (3) is carried out at 25-30 ℃ for 2-4 days.
5. The method according to claim 1, wherein the conditions for the first fermentation in step (4) are as follows: carrying out anaerobic fermentation for 25-30 days at the temperature of 25-30 ℃.
6. The method according to claim 1, wherein the pore size of the filter in the step (5) is 0.8 to 1 mm.
7. The method according to claim 1, wherein the fruit of step (6) comprises apple, carrot, hawthorn or pear, and the weight ratio of the fruit to the fermentation solution 1 is 0.16-0.2.
8. The method according to claim 1, wherein the second fermentation in step (6) is carried out at a temperature of 25 to 30 ℃ for 60 to 80 days.
9. The distiller's grains ferment prepared by the preparation method of any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010044107.1A CN111150057A (en) | 2020-01-15 | 2020-01-15 | Vinasse enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010044107.1A CN111150057A (en) | 2020-01-15 | 2020-01-15 | Vinasse enzyme and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111150057A true CN111150057A (en) | 2020-05-15 |
Family
ID=70563292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010044107.1A Pending CN111150057A (en) | 2020-01-15 | 2020-01-15 | Vinasse enzyme and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111150057A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868624A (en) * | 2022-11-07 | 2023-03-31 | 路德环境科技股份有限公司 | Enzyme stock solution rich in tea polyphenol and preparation method thereof |
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2020
- 2020-01-15 CN CN202010044107.1A patent/CN111150057A/en active Pending
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| JP2003235537A (en) * | 2002-02-18 | 2003-08-26 | Masao Aoike | Merchandise of fluid paste like sake lees and method for producing the same |
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| CN110122859A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of jerusalem artichoke ferment and the preparation method and application thereof |
| CN110122860A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of ferment production technology for preventing food safety risk |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115868624A (en) * | 2022-11-07 | 2023-03-31 | 路德环境科技股份有限公司 | Enzyme stock solution rich in tea polyphenol and preparation method thereof |
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Application publication date: 20200515 |