CN105199938A - Preparation method of low-aflatoxin traditional vinegar - Google Patents

Abstract

The invention discloses a preparation method of low-aflatoxin traditional vinegar. The preparation method comprises the steps that 1, a lysis solution of lactic acid bacteria (M-9, preservation number CGMCC No. 6740) is prepared; 2, sticky rice is steamed and aired to 40 DEG C; 3, yeast for making hard liquor and lactobacillus M-9 fragmentized liquid are added and stirred to conduct alcoholic fermentation; 4, brewing mass and the lactobacillus M-9 fragmentized liquid are added and stirred to conduct acetic fermentation; 5, plate-frame pressure filtration is conducted; 6, instant high temperature sterilization is conducted; 7, filling is conducted. According to the preparation method of the low-aflatoxin traditional vinegar, the aflatoxin content is extremely low, the flavor is excellent, the nutrient is rich, and the low-aflatoxin traditional vinegar is very safe seasoning.

Description

A kind of preparation method of low aflatoxin tradition vinegar

Technical field

The invention belongs to food fermentation engineering field, relate to a kind of preparation method of low aflatoxin tradition vinegar.

Background technology

Aflatoxin (AFT) is a kind of compound having strong bio-toxicity, and often being produced in the cereal gone mouldy by flavus and other several mould, as rice, beans, peanut etc., is carcinogenic substance the strongest so far.The kind of aflatoxin is fixed at present 17 kinds, and wherein 6 kinds have strong toxicity, is the strongest with aflatoxin B1 (AFB1).AFB1 is heated to more than 280 DEG C just to start to decompose, and highly stable at acidic conditions pH2.5-pH6.0, this acid range is also the maximum aflatoxin growing amount condition of flavus.

Tradition vinegar adopts bent wine brewing, bent essence is mouldy cereal, not only containing aflatoxin, also containing mould spores, for traditional vinegar, the usage ratio of Daqu is larger, and the quality of vinegar is better, the usage quantity of some vinegar technique Daqu processed is up to more than 60%, and the aflatoxin therefore contained in song be can not ignore; Tradition vinegar is raw material brew by cereal, keeps away unavoidably mouldy cereal in cereal; Make the robust fibre matter class auxiliary materials such as the rice husk used in vinegar, very easily the moisture absorption is gone mouldy, and its aflatoxin produced also cannot be avoided; And the acetic fermentation of traditional vinegar, use the vinegar unstrained spirits of front batch fermentation, if front batch of vinegar unstrained spirits contains aspergillus spore, unavoidably will pollute next batch vinegar unstrained spirits.Along with the change of seasonal temperature and atmospheric moisture, the kind of occurring in nature flora and quantity also have very large difference.The vinegar of the Cheng Quhe brew that different time obtains, also by the aflatoxin containing different amount.

There is very strict regulation various countries to the content of AFT in food, the developed regions such as European Union are higher than China to the limit standard of aflatoxin in food, the AFB1 that China " edible vinegar hygienic standard " (GB1219-2003) limits is 5 μ g/kg, well imagine, the country such as European Union is low to the limitation of aflatoxin; Along with improving constantly of health of people idea and scientific and technological level, limitation has more and more lower trend.Vinegar is the maximum seasonings of China's consumption, and the strict AFB1 that to control in vinegar is for public health important in inhibiting.

At present still not about the measure effectively controlling aflatoxin content in traditional vinegar.The application number strain that has been the patent disclosure of 201310082969.3 is for the milk-acid bacteria of AFB1 in feed of degrading; Application number is the genus bacillus that the patent of 201410235052.X and 201010522542.7 discloses respectively for AFB1 in peanut meal of degrading.These technology provide reference for using microorganism to reduce AFB1 in vinegar, but these technology depend on the growth of viable bacteria; But in vinegar brew, apply the degraded AFB1 microorganism of effective quantity, can not estimate the impact of vinegar brewing process and local flavor.

Summary of the invention

The present invention is directed to the potential safety hazard that in Traditional Vinegar Manufacturing technique, aflatoxin causes, utilize the milk-acid bacteria M-9(preserving number CGMCCNo.6740 be separated) feature of the ATB1 that degrades, develop a kind of preparation method of low aflatoxin tradition vinegar.In the spice stage of zymamsis and acetic fermentation, use enough milk-acid bacteria lysates, reach the object of the AFB1 in all raw materials being carried out to effectively degraded, and do not affect fermenting process and product special flavour; Because lysate provides a certain amount of amino acid, the aminoacids content of this product also improves, and has enriched the nutrition of vinegar.

In order to realize object of the present invention, the present inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:

A preparation method for low aflatoxin tradition vinegar, is characterized in that: comprise the steps:

(1) boiling of glutinous rice and spreading for cooling: the ratio of glutinous rice and water is about 1:5, boils rear spreading for cooling to 40 DEG C;

(2) milk-acid bacteria M-9 lysate preparation (preserving number CGMCCNo.6740): milk-acid bacteria 80rpm/min, 32 DEG C are cultivated 3 days is OD to concentration ₆₀₀more than=5.0, directly broken with high pressure, fragmentation pressure is 18000psi, and after broken liquid filters, placement-20 DEG C is frozen;

(3) zymamsis: admix in the glutinous rice of spreading for cooling and account for glutinous rice raw materials quality 50-60% Daqu and 8-10% milk-acid bacteria lysate, ferment 4 days through primary fermentation 1 day and Primary Fermentation, survey fermented liquid reducing sugar <0.5%, alcoholic strength 6.5-7.5%, stop fermentation;

(4) acetic fermentation: admix and account for glutinous rice raw materials quality 9-12% milk-acid bacteria lysate, vinegar unstrained spirits is criticized before covering and accounting for glutinous rice raw materials quality 15-25% in upper strata, within 24 hours, mixes thoroughly once, records fermented liquid total acid more than 6.5% after 18 days, stop acetic fermentation;

(5) filter, degerming, filling: the removal of impurities of vinegar liquid Plate Filtration, high-temperature instantaneous is degerming, then filling.

Preferably, the preparation method of described a kind of low aflatoxin tradition vinegar, is characterized in that: in step (2), milk-acid bacteria is milk-acid bacteria M-9, preserving number CGMCCNo.6740.

Preferably, the preparation method of a kind of low aflatoxin tradition vinegar as above, is characterized in that: in step (2), the substratum of milk-acid bacteria is yeast extract paste 10g, peptone 12g, glucose 12g, tomato juice 100mL, tween 80 0.5mL, distilled water 900mL, pH6.5.

The present invention and preparation method thereof is compared with conventional vinegar, there is obvious characteristic: the feature utilizing the milk-acid bacteria M-9 degraded ATB1 be separated, in the spice stage of zymamsis and acetic fermentation, use enough milk-acid bacteria M-9 lysates, reach the object of the AFB1 in all raw materials being carried out to effectively degraded, and do not affect fermenting process and product special flavour; Lysate also provides a certain amount of amino acid simultaneously, the aminoacids content of this product is also improved, has enriched the nutrition of vinegar, and products taste is unique, and this product has more than the aroma component of traditional vinegar, the better advantage of local flavor.

Embodiment

Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.

embodiment 1

(1) 3Kg glutinous rice mixes with 15Kg water, boils rear spreading for cooling to 40 DEG C.(2) milk-acid bacteria M-9(substratum is yeast extract paste 10g, peptone 10g, glucose 10g, tomato juice 100mL, tween 80 0.5mL, distilled water 900mL, pH6.5) 180rpm/min, 32 DEG C to cultivate 3 days be OD600=5.82 to concentration, first directly broken with high pressure, broken pressure is 18000psi, after broken liquid filters, placement-20 DEG C is frozen, thaws during use.(3) admix 1.8Kg Daqu and 0.4L milk-acid bacteria lysate in the glutinous rice of spreading for cooling, ferment 4 days through primary fermentation 1 day and Primary Fermentation, survey fermented liquid reducing sugar <0.5%, alcoholic strength 7%, stop fermentation.(4) admix 0.4L milk-acid bacteria lysate, vinegar unstrained spirits is criticized before covering 0.6Kg in upper strata, within 24 hours, mixes thoroughly once, records fermented liquid total acid more than 6.5% after 18 days, stops acetic fermentation.(5) filter, degerming, filling: the removal of impurities of vinegar liquid Plate Filtration, high-temperature instantaneous is degerming, then filling.(6) sense organ of vinegar and nutritive index measure, and measurement result is in table 1.

comparative example 1(does not add milk-acid bacteriam-9 broken liquid)

(1) 3Kg glutinous rice mixes with 15Kg water, boils rear spreading for cooling to 40 DEG C.(2) admix 1.8Kg Daqu in the glutinous rice of spreading for cooling, ferment 4 days through primary fermentation 1 day and Primary Fermentation, survey fermented liquid reducing sugar <0.5%, alcoholic strength 7%, stop fermentation.(3) vinegar unstrained spirits is criticized before covering 0.6Kg in upper strata, within 24 hours, mixes thoroughly once, records fermented liquid total acid more than 6.5% after 18 days, stops acetic fermentation.(4) filter, degerming, filling: the removal of impurities of vinegar liquid Plate Filtration, high-temperature instantaneous is degerming, then filling.(5) sense organ of vinegar and nutritive index measure, and measurement result is in table 1.

Sense organ and the nutritive index of table 1 vinegar compare

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Claims (2)

1. a preparation method for low aflatoxin tradition vinegar, is characterized in that: comprise the steps:

(1) boiling of glutinous rice and spreading for cooling: the ratio of glutinous rice and water is about 1:5, boils rear spreading for cooling to 40 DEG C;

(2) milk-acid bacteria lysate preparation: milk-acid bacteria 80rpm/min, 32 DEG C are cultivated 3 days is OD to concentration ₆₀₀more than=5.0, directly broken with high pressure, fragmentation pressure is 18000psi, and after broken liquid filters, placement-20 DEG C is frozen;

(3) zymamsis: admix in the glutinous rice of spreading for cooling and account for glutinous rice raw materials quality 50-60% Daqu and 8-12% milk-acid bacteria lysate, ferment 4 days through primary fermentation 1 day and Primary Fermentation, survey fermented liquid reducing sugar <0.5%, alcoholic strength 6.5-7.5%, stop fermentation;

(4) acetic fermentation: admix and account for glutinous rice raw materials quality 9-12% milk-acid bacteria lysate, vinegar unstrained spirits is criticized before covering and accounting for glutinous rice raw materials quality 15-25% in upper strata, within 24 hours, mixes thoroughly once, records fermented liquid total acid more than 6.5% after 18 days, stop acetic fermentation;

(5) filter, degerming, filling: the removal of impurities of vinegar liquid Plate Filtration, high-temperature instantaneous is degerming, then filling.

2. the preparation method of a kind of low aflatoxin tradition vinegar as claimed in claim 1, is characterized in that: in step (2), milk-acid bacteria is milk-acid bacteria M-9, preserving number CGMCCNo.6740.