专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

KR101341552B1 항산화 활성이 우수한 더덕 발효식초의 제조방법 有权
标题翻译：具有增加抗氧化活性的番茄红素葡萄糖的制备方法
公开(公告)号：KR101341552B1
公开(公告)日：2013-12-13
申请号：KR1020120157419
申请日：2012-12-28
申请人： 강원대학교산학협력단 , 횡성군더덕연합영농조합법인
发明人： 최면 , 이구연 , 박태규 , 정용섭 , 이남근 , 이유리 , 정은정 , 김하얀 , 김태우 , 임준구
IPC分类号： C12J1/04 , C12R1/865 , C12R1/24
CPC分类号： C12J1/04 , C12R1/02 , C12R1/24 , C12R1/865
摘要： The present invention relates to a method for producing Codonopsis lanceolata fermented vinegar, more particularly, to a method for manufacturing Codonopsis lanceolata vinegar having a unique fermenting savor, a Codonopsis lanceolata flavor, sensory features presented when producing vinegar made by a traditional fermenting method, and excellent functions due to high antioxidant effect. [Reference numerals] (AA) Material selection;(BB) Washing;(CC) Remove skin;(DD) Wet grinding;(EE) Add three kinds of enzymes (慣-amylase, 棺-amylase, glucoamylase) and yeast (Saccharomyces cerevisiae);(FF) Mix;(GG) First fermentation (1day/25°C,saccharification + alcoholic fermentation );(HH) Vinegar starter (Acetobacter aceti KCCM 40229 origin) vaccination;(II) Secondary fermentation (9days/30°C, 300rpm, acetic acid fermentation);(JJ) Filtration (100mesh);(KK) Aging (2days/4°C);(LL) Codonopsis lactic fermentation (21.5brix 째) mixture (5% of weight);(MM) Feed;(NN) Sterilization (5min/80°C)
摘要翻译：本发明涉及一种生产党参的发酵醋的方法，更具体地说涉及一种具有独特发酵味，党参，风味，传统发酵醋制成的感官特征的生产党参的醋酸方法，优良的功能由于抗氧化作用的高效。（AA）材料选择;（BB）洗涤;（CC）去除皮肤;（DD）湿法研磨;（EE）加入三种酶（熟淀粉酶，++-淀粉酶，葡糖淀粉酶）和酵母（酵母菌酿酒酵母）;（FF）混合;（GG）第一次发酵（1天/ 25℃，糖化+酒精发酵）;（HH）醋启动子（醋酸醋杆菌KCCM 40229起源）接种;（II）二次发酵（9天/ 30度（JJ）过滤（100mesh）;（KK）老化（2days / 4℃）;（LL）党参乳酸发酵（21.5brix째）混合物（5重量％）;（MM ）饲料（NN）灭菌（5min / 80℃）

IPRDB

热门服务

关于我们

友情链接

联系方式