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    • 2. 发明公开
    • 2단계 발효법에 의한 자색 고구마 양조식초 및 그 제조방법
    • 通过两阶段发酵制备紫菜甜菜的VINEGAR及其制备方法
    • KR1020040026532A
    • 2004-03-31
    • KR1020020058060
    • 2002-09-25
    • 대한민국(농촌진흥청장)
    • 이준설안영섭정미남정병춘오용비오양호
    • C12J1/00
    • C12J1/04A23L19/105
    • PURPOSE: Vinegar prepared using a purple sweet potato by two-stage fermentation and a method for preparing the same are provided. Therefore, a filtration yield after fermentation is increased by using enzyme and yeast as potato alcohol fermenting agents.. CONSTITUTION: A method for preparing vinegar using a purple sweet potato comprises the steps of: peeling or roasting raw potatoes containing 10 to 50 wt.% of Ipomoea batatas (L.) Lamk; adding side ingredients such as unpolished rice and fermenting agents into the pre-treated potatoes and alcohol-fermenting the mixture at 30 to 35 deg. C and pH 5.0; and inoculating an acetic acid fermenting microorganism into the alcohol fermented mixture and acetic acid-fermenting the mixture, wherein the fermenting agents include liquefying enzyme and saccharifying enzyme.
    • 目的:提供通过两阶段发酵使用紫色甘薯制备的醋及其制备方法。 因此,通过使用酶和酵母作为马铃薯醇发酵剂来增加发酵后的过滤产率。构成:使用紫色甘薯制备醋的方法包括以下步骤:剥离或焙烧含有10至50重量%的生土豆 番薯(L.)Lamk; 将未成熟的米和发酵剂的副成分添加到预处理的马铃薯中,并在30至35℃下酒精发酵该混合物。 C和pH 5.0; 将乙酸发酵微生物接种到酒精发酵混合物中,乙酸发酵混合物,其中发酵液包括液化酶和糖化酶。