CN105199938B - A kind of preparation method of low aflatoxin tradition vinegar - Google Patents
A kind of preparation method of low aflatoxin tradition vinegar Download PDFInfo
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- CN105199938B CN105199938B CN201510616010.2A CN201510616010A CN105199938B CN 105199938 B CN105199938 B CN 105199938B CN 201510616010 A CN201510616010 A CN 201510616010A CN 105199938 B CN105199938 B CN 105199938B
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Abstract
The invention discloses a kind of preparation method of low aflatoxin tradition vinegar.Its preparation process is as follows：（1）Prepare lactic acid bacteria（M 9, preserving number CGMCC No.6740）Lysate；（2）Sticky rice stewing is with spreading for cooling to 40 DEG C；（3）Admix Daqu and lactobacillus M 9 crushes liquid, carry out alcoholic fermentation；（4）Admix vinegar fermented grain and lactobacillus M 9 crushes liquid, carry out acetic fermentation；（5）Plate compression；（6）High-temperature instantaneous is degerming；（7）It is filling.This product aflatoxin content is extremely low, and excellent in flavor is nutritious, is a kind of foolproof flavouring.
Description
Technical field
The invention belongs to food fermentation engineering field, is related to a kind of preparation method of low aflatoxin tradition vinegar.
Background technology
Aflatoxin（AFT）, it is a kind of compound for having strong bio-toxicity, often by aspergillus flavus and other several moulds
Produced in the cereal to go mouldy, such as rice, beans, peanut, be carcinogen most strong so far.The kind of aflatoxin
Class is fixed at present 17 kinds, wherein 6 kinds have strong toxicity, with aflatoxin B1（AFB1）To be most strong.AFB1 is heated to
More than 280 DEG C just start to decompose, highly stable in acid condition pH2.5-pH6.0, and the acid range is also the maximum of aspergillus flavus
Aflatoxin growing amount condition.
Traditional vinegar is made wine using bent, and bent essence is mouldy cereal, not only contains aflatoxin, also contains mould
Spore, for traditional vinegar, the use ratio of Daqu is bigger, and the quality of vinegar is better, and some vinegar technique Daqu processed make
Dosage is up to more than 60%, therefore the aflatoxin contained in song be can not ignore；Traditional vinegar is brewed by cereal for raw material, paddy
Unavoidable mouldy cereal in thing；Make crude fibre matter class auxiliary material, the easily moisture absorption such as rice husk for using in vinegar to go mouldy, caused by it
Aflatoxin can not also avoid；And the acetic fermentation of traditional vinegar, using the vinegar fermented grain of preceding wholesale ferment, if preceding batch of vinegar fermented grain contains
Aspergillus spore, it will unavoidably pollute next group vinegar fermented grain.With the change of seasonal temperature and air humidity, flora in nature
Type and quantity also have very big difference.The vinegar that Cheng Quhe made from different time is brewed, it will also contain different amounts of yellow bent
Mould toxin.
Various countries have the developed regions such as very strict regulation, European Union to the content of AFT in food to aspergillus flavus in food
The limit standard of toxin is higher than China, China《Vinegar sanitary standard》（GB 1219-2003）The AFB1 limited is 5 μ g/
Kg, well imagine, the country such as European Union wants low to the limitation of aflatoxin；With health of people idea and scientific and technological level
Improve constantly, limitation has increasingly lower trend.Vinegar is the maximum flavouring of China's consumption figure, strict to control AFB1 in vinegar
For public health important in inhibiting.
At present still not on effectively controlling the measure of aflatoxin content in traditional vinegar.Application No.
201310082969.3 patent disclosure one plant be used to degrading the lactic acid bacteria of AFB1 in feed；Application No.
201410235052.X and 201010522542.7 patent discloses the bacillus for AFB1 in peanut meal of degrading respectively.
These technologies provide reference to reduce AFB1 in vinegar using microorganism, but these technologies depend on the growth of viable bacteria；But
Vinegar brew in apply effective quantity degraded AFB1 microorganisms, the influence to vinegar brewing process and flavor not it is contemplated that.
The content of the invention
The present invention is directed to potential safety hazard caused by aflatoxin in Traditional Vinegar Manufacturing technique, utilizes the lactic acid bacteria M-9 of separation
（Preserving number CGMCC No.6740）Degraded ATB1 feature, develops a kind of preparation method of low aflatoxin tradition vinegar.
In alcoholic fermentation and the spice stage of acetic fermentation, using enough lactic acid bacteria lysates, reach to the AFB1 in all raw materials
The purpose effectively degraded, and do not influence fermentation process and product special flavour；Because lysate provides a certain amount of amino acid,
The amino acid content of this product also improves, and enriches the nutrition of vinegar.
In order to realize the purpose of the present invention, the present inventor is studied by lot of experiments and persistent exploration, be finally obtained as
Lower technical scheme：
A kind of preparation method of low aflatoxin tradition vinegar, it is characterised in that：Comprise the following steps：
（1）The boiling and spreading for cooling of glutinous rice：The ratio of glutinous rice and water is 1:5 or so, spreading for cooling is to 40 DEG C after being cooked；
（2）It is prepared by lactic acid bacteria M-9 lysates（Preserving number CGMCC No.6740）：Lactic acid bacteria 80rpm/min, 32 DEG C of cultures 3
It to concentration be OD600More than=5.0, directly crushed with high pressure, it is 18000psi to crush pressure, and -20 DEG C are placed after crushing liquid filtering
Freeze；
（3）Alcoholic fermentation：Admixed in the glutinous rice of spreading for cooling and account for glutinous rice material quality 50-60% Daqu and the cracking of 8-10% lactic acid bacterias
Liquid, fermented 4 days with main fermentation within 1 day through primary fermentation, survey zymotic fluid reduced sugar<0.5%, alcoholic strength 6.5-7.5%, terminate fermentation；
（4）Acetic fermentation：Admix and account for glutinous rice material quality 9-12% lactic acid bacteria lysates, upper strata covering accounts for glutinous rice raw material matter
Vinegar fermented grain is criticized before measuring 15-25%, is mixed thoroughly once within 24 hours, zymotic fluid total acid more than 6.5% is measured after 18 days, terminates acetic fermentation；
（5）Filter, be degerming, filling：Vinegar liquid is cleaned with plate-frame filtering, and high-temperature instantaneous is degerming, then filling.
Preferably, the preparation method of described a kind of low aflatoxin tradition vinegar, it is characterised in that：Step（2）In
Lactic acid bacteria is lactic acid bacteria M-9, preserving number CGMCC No.6740.
Preferably, a kind of preparation method of low aflatoxin tradition vinegar as described above, it is characterised in that：Step
（2）The culture medium of middle lactic acid bacteria is yeast extract 10g, peptone 12g, glucose 12g, tomato juice 100mL, Tween 80 0.5mL,
Distilled water 900mL, pH6.5.
Present invention and preparation method thereof has obvious characteristic compared with conventional vinegar：Degraded using the lactic acid bacteria M-9 of separation
ATB1 feature, in alcoholic fermentation and the spice stage of acetic fermentation, using enough lactic acid bacteria M-9 lysates, reach to institute
There is the purpose that the AFB1 in raw material is effectively degraded, and do not influence fermentation process and product special flavour；Lysate also carries simultaneously
A certain amount of amino acid is supplied so that the amino acid content of this product also improves, and enriches the nutrition of vinegar, and products taste is only
Spy, this product have the advantages of more more than the fragrance component of traditional vinegar, flavor is more preferable.
Embodiment
It is the specific embodiment of the present invention below, technical scheme is done and is further described, but it is of the invention
Protection domain be not limited to these embodiments.It is every to be included in this hair without departing substantially from the change of present inventive concept or equivalent substitute
Within bright protection domain.
Embodiment 1
（1）3Kg glutinous rice mixes with 15Kg water, cooked rear spreading for cooling is to 40 DEG C.（2）Lactic acid bacteria M-9（Culture medium is yeast extract
10g, peptone 10g, glucose 10g, tomato juice 100mL, Tween 80 0.5mL, distilled water 900mL, pH6.5）180rpm/
Min, 32 DEG C of cultures 3 days be OD600=5.82 to concentration, are first directly crushed with high pressure, it is 18000psi to crush pressure, broken liquid mistake
- 20 DEG C are placed after filter to freeze, and are thawed during use.（3）1.8Kg Daqu and 0.4L lactic acid bacteria lysates are admixed in the glutinous rice of spreading for cooling,
Fermented 4 days with main fermentation within 1 day through primary fermentation, survey zymotic fluid reduced sugar<0.5%, alcoholic strength 7%, terminate fermentation.（4）Admix 0.4L
Lactic acid bacteria lysate, batch vinegar fermented grain before upper strata covering 0.6Kg, is mixed thoroughly once for 24 hours, measured after 18 days zymotic fluid total acid 6.5% with
On, terminate acetic fermentation.（5）Filter, be degerming, filling：Vinegar liquid is cleaned with plate-frame filtering, and high-temperature instantaneous is degerming, then filling.
（6）Sense organ and the nutritive index measure of vinegar, measurement result are shown in Table 1.
Comparative example 1（It is not added with lactic acid bacteria M-9 and crushes liquid）
（1）3Kg glutinous rice mixes with 15Kg water, cooked rear spreading for cooling is to 40 DEG C.（2）1.8Kg Daqu is admixed in the glutinous rice of spreading for cooling,
Fermented 4 days with main fermentation within 1 day through primary fermentation, survey zymotic fluid reduced sugar<0.5%, alcoholic strength 7%, terminate fermentation.（3）Upper strata covers
Batch vinegar fermented grain, is mixed thoroughly once for 24 hours before 0.6Kg, and zymotic fluid total acid more than 6.5% is measured after 18 days, terminates acetic fermentation.（4）Cross
Filter, be degerming, filling：Vinegar liquid is cleaned with plate-frame filtering, and high-temperature instantaneous is degerming, then filling.（5）The sense organ and nutritive index of vinegar
Measure, measurement result are shown in Table 1.
The sense organ and nutritive index of the vinegar of table 1 compare
。
Claims (1)
- A kind of 1. preparation method of low aflatoxin tradition vinegar, it is characterised in that：Comprise the following steps：（1）The boiling and spreading for cooling of glutinous rice：The ratio of glutinous rice and water is 1:5 or so, spreading for cooling is to 40 DEG C after being cooked；（2）It is prepared by lactic acid bacteria lysate：Lactic acid bacteria 80rpm/min, 32 DEG C of cultures 3 days to concentration are OD600More than=5.0, directly Crushed with high pressure, it is 18000psi to crush pressure, and placing -20 DEG C after broken liquid filtering freezes；（3）Alcoholic fermentation：Admixed in the glutinous rice of spreading for cooling and account for glutinous rice material quality 50-60% Daqu and 8-12% lactic acid bacteria lysates, Fermented 4 days with main fermentation within 1 day through primary fermentation, survey zymotic fluid reduced sugar<0.5%, alcoholic strength 6.5-7.5%, terminate fermentation, the breast Sour bacterium is lactic acid bacteria M-9, preserving number CGMCC No.6740；（4）Acetic fermentation：Admix and account for glutinous rice material quality 9-12% lactic acid bacteria M-9 lysates, upper strata covering accounts for glutinous rice material quality Batch vinegar fermented grain, is mixed thoroughly once for 24 hours before 15-25%, and zymotic fluid total acid more than 6.5% is measured after 18 days, terminates acetic fermentation；（5）Filter, be degerming, filling：Vinegar liquid is cleaned with plate-frame filtering, and high-temperature instantaneous is degerming, then filling.
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| CN109315747A (en) * | 2018-09-17 | 2019-02-12 | 桐城市靖伦塑料有限公司 | A kind of flavouring and preparation method thereof containing autumn stone |
| CN115944064A (en) * | 2022-12-26 | 2023-04-11 | 天津科技大学 | Preparation method of peanut composite sauce and product thereof |
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| CN102994423A (en) * | 2012-11-12 | 2013-03-27 | 北京和美科健生物技术有限责任公司 | Lactic acid bacteria for reducing aflatoxin B1 in silage and applications thereof |
| KR101341552B1 (en) * | 2012-12-28 | 2013-12-13 | 횡성군더덕연합영농조합법인 | Manufacturing method of codonopsis lanceolata vinegar with increased antioxidant activity |
| CN103205374B (en) * | 2013-03-15 | 2015-05-13 | 厦门和美科盛生物技术有限公司 | Lactic acid bacterium capable of reducing aflatoxin B1 in fermented feed and application of lactic acid bacterium |
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