CN101899382A

CN101899382A - Preparation method of grain vinegar with high content of gamma-amino butyric acid

Info

Publication number: CN101899382A
Application number: CN2009100622422A
Authority: CN
Inventors: 陈福生; 陈春旭
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-05-31
Filing date: 2009-05-31
Publication date: 2010-12-01

Abstract

The invention relates to a process for making vinegars by adopting liquid and solid mixing fermentation, comprising the following steps of: firstly optimizing the conditions for preparing germinant paddies with high content of gamma-amino butyric acid (GABA), then carrying out a Plackett-Burman experiment by using the germinant paddies as main raw materials, using small yeast rice and red yeast rice as saccharification fermenting agents and using saccharifying enzymes as auxiliary materials to obtain main influence factors for preparing the grain vinegar with high content of GABA, and optimizing the main influence factors by using a Box-Benhnken central combination experiment to obtain the grain vinegar with the GABA content as high as100 mg/L.

Description

A kind of preparation method of γ-An Jidingsuan grain vinegar with high content

Technical field

The invention belongs to health-care flavouring drink technical field, that relate generally to is a kind of preparation method of γ-An Jidingsuan grain vinegar with high content.

Background technology

γ-An Jidingsuan (γ-amino butanoic acid, GABA), extensively be present in nature, be a kind ofly to produce through L-Glutamic decarboxylase (Glutamate decarboxylase) catalysis via L-glutamic acid, be present in the inhibitory nerve mediator in the mammalian central nervous system, have a lot of important physical functions.The physiologically active of having reported includes blood pressure regulation, impels ataraxy, promotes the brain blood flow, promotes the brain vigor, the trophic nerve cell, increase growth hormone secretion, strong liver sharp kidney, prevention of obesity, promotion alcohol metabolism (sobering up), improve climacteric syndrome.Plant seed, as paddy, the content of GABA increases after germinateing.Therefore, be raw material with germination paddy, can produce protective foods with health-care effects such as blood pressure regulation.

Red colouring agent for food, also used as a Chinese medicine has another name called red song, Divine Comedy, Red kojic rice, and the production history in more than 1,000 year is arranged in China, it produces bacterium---and Monascus anka Nakazawa et sato (Monascus spp.) can produce and suppress not coline (Monacolins) class material of cholesterol synthetic, simultaneously, can also produce function compositions such as GABA, ergosterol.

Grain vinegar as one of world's name vinegar, has very long production history in China and Asia other countries.Find that in long-term production practice except as daily seasonings, effects such as grain vinegar has blood pressure regulation because of having, strong liver profit kidney, prevention of obesity also are used as healthcare products.Nearest studies show that, contains multiple physiologically active ingredient in the grain vinegar.For example, zhenjiang vinegar can produce a kind of material of Ligustrazine by name in traditional aging process, and this material has the effect of blood pressure regulation; Contain a kind of histamine that can improve the white corpuscle flowability in the black japan vinegar.

At present, GABA just more and more is subject to people's attention as a kind of healthy ingredient, mainly germinates by plant seed (for example, brown rice), and methods such as microorganism (for example, milk-acid bacteria, Monascus anka Nakazawa et sato) fermentation produce GABA.The research report of relevant these aspects is also many, but the research report that Shang Weijian combines both.

This patent inventor, at first prepared the high-load germination paddy of GABA, be main raw material with this germination paddy then, red colouring agent for food, also used as a Chinese medicine with the preparation of the Monascus anka Nakazawa et sato of high yield GABA is a saccharifying ferment, inquired into the condition of brewageing of GABA grain vinegar with high content, prepared the grain vinegar of GABA content up to 100mg/L.Correlative study does not appear in the newspapers both at home and abroad as yet.

Summary of the invention

(1) technical problem that will solve

The purpose of this invention is to provide a kind of method for preparing the γ-An Jidingsuan grain vinegar with high content.

(2) technical scheme

For achieving the above object, the technical solution used in the present invention is with the high-load germination paddy of preparation GABA with optimization of orthogonal test paddy germination condition, make response surface analysis with Plackett-Burman experiment and Box-Benhnken experiment then, optimize the saccharification wine fermentation condition of grain vinegar.

1. the research of paddy germination condition: by research germination temperature, Sodium Glutamate addition, CaCl ₂Addition is to the influence of GABA content in the germination paddy, and optimizing the condition that obtains preparing GABA high-content germination paddy is CaCl ₂Addition 0.2%, Sodium Glutamate addition 3%, in 31 ℃ of germination 3d.With this understanding, contain 28.49mg GABA behind the every 100g germination rice drying for preparing.

2. saccharification wine Optimizing Conditions of Fermentation: adopt the Plackett-Burman experiment from red colouring agent for food, also used as a Chinese medicine inoculum size, little bent inoculum size, towards the cylinder water yield, saccharifying enzyme consumption, Sodium Glutamate consumption, diastatic fermentation time, temperature and pH value, screen principal element in totally 8 factors, determine the level of principal element with steepest climbing experiment, test by the response surface analysis that the experiment of Box-Benhnken center combination is further carried out, the condition of determining the fermentation of saccharification wine is a 500g germination paddy, the 4g Red kojic rice, 335mL distilled water, the 1.6mL saccharifying enzyme.With this understanding, GABA content reaches maximum value 147.09mg/100mL in the saccharification wine wine with dregs.

Embodiment

1. the preparation of germination paddy: at first, screening paddy, remove husk, stone, go mouldy and the prematurity particle, then, with the dried paddy of 500g 7 ℃ of immersion 6h in large beaker, after will soak back paddy and be tiled in the pallet that is covered with 8 layers of gauze and (in 1200 * 1000mm), add 800mL distilled water and (contain 1gCaCl ₂, the 6g Sodium Glutamate), 31 ℃ of heat and moisture preservings are cultivated 3d, dry to constant weight for 40 ℃.Every 100g does in the germination paddy and contains 28.49mg GABA.

2. the preparation of Red kojic rice: rice is soaked 2h in 30 ℃, after drain, be sub-packed in by (100g/ bottle) in the 500mL triangular flask, 121 ℃ of sterilization 20min, the every bottle graft in cooling back is gone into 5mL M-19 Monascus anka Nakazawa et sato bacteria suspension (behind 30 ℃ of cultivations of this bacterial strain 7d, every 180 * 180mm test tube adds 10mL distilled water), cultivates 15d for 30 ℃, 40 ℃ of drying and crushing are crossed 40 mesh sieves, the lucifuge preservation.

3. liquid-solid zymotechnique: after 500g germination paddy was pulverized 40 mesh sieves, add water 500mL, 121 ℃ of boiling sterilization 30min, after the cooling, add 4g Red kojic rice, the little song of 1.5g, 335mL distilled water, 5g Sodium Glutamate, 1.6mL saccharifying enzyme (〉=110000U/mL), at 6,28 ℃ of saccharification wine of pH fermentation 6d.Get above-mentioned diastatic fermentation liquid 350mL, admix the 750g wheat bran, behind the 500g rice chaff, insert 17mL Pasteur's acetic bacteria (Acetobacter pasteurianus) CICC 7009 nutrient solution (OD _600nm=0.8) mix secondary fermentation thoroughly, every interval 5-7h turns over cylinder once, and behind the fermentation 7d, envelope unstrained spirits after-ripening 8d drenches vinegar with the cold boiling water of 5000mL, and at 65 ℃ of sterilization 30min down, records that GABA content is 100mg/L in the finished product vinegar.

Claims

1. the preparation method of a γ-An Jidingsuan grain vinegar with high content is characterized in that with germination paddy be raw material, is the saccharification bacterial strain with the Monascus anka Nakazawa et sato, carries out the preparation of vinegar by liquid-solid fermentation, makes that alpha-aminobutyric acid content is 100mg/L in the finished product vinegar.

2. the preparation method of a γ-An Jidingsuan grain vinegar with high content is characterized in that:

(1) screening paddy is removed husk, stone, is gone mouldy and the prematurity particle.

(2) with the dried paddy of 500g 7 ℃ of immersion 6h in large beaker.

(3) the 500g paddy that drains after will soaking evenly spreads out in the pallet that is covered with eight layers of gauze and (in 1200 * 1000mm), adds 800mL distilled water and (contain 1gCaCl ₂, the 6g Sodium Glutamate), 31 ℃ of heat and moisture preservings are cultivated 3d.

(4) 40 ℃ of oven dry germination paddy are to constant weight.

(5) get the dried germination paddy of 500g and pulverized 40 mesh sieves.

(6) add water 500mL, 121 ℃ of boiling sterilization 30min.

(7) after the cooling, add 4g Red kojic rice, the little song of 1.5g, 335mL distilled water, 5g Sodium Glutamate, 1.6mL saccharifying enzyme (〉=110000U/mL), at 6,28 ℃ of saccharification wine of pH fermentation 6d.

(8) get above-mentioned diastatic fermentation liquid 350mL, admix the 750g wheat bran, behind the 500g rice chaff, insert 17mL Pasteur's acetic bacteria (Acetobacter pasteurianus) CICC 7009 nutrient solution (OD _600nm=0.8) mix secondary fermentation thoroughly, every interval 5-7h turns over cylinder once, fermentation 7d.

(9) envelope unstrained spirits after-ripening 8d, with the cold boiling water of 5000mL drench finished product vinegar, and at 65 ℃ of sterilization 30min down.

3. according to the described preparation method of claim 2, the preparation feature of Red kojic rice is, rice is soaked 2h in 30 ℃, after drain, be sub-packed in by (100g/ bottle) in the 500mL triangular flask, 121 ℃ of sterilization 20min, the every bottle graft in cooling back is gone into 5mL Monascus anka Nakazawa et sato suspension (behind 30 ℃ of cultivations of this bacterial strain 7d, every 180 * 180mm test tube adds 10mL distilled water), behind 30 ℃ of cultivation 15d, drying was pulverized lucifuge preservation behind 40 mesh sieves.

4. according to the described Red kojic rice preparation method of claim 3, it is characterized in that the L-Glutamic decarboxylase vigor of Monascus anka Nakazawa et sato (Monascus spp.) M-19 is the 3.42U/g wet thallus.