CN105586240B - A kind of preparation method of apple vinegar magma - Google Patents
A kind of preparation method of apple vinegar magma Download PDFInfo
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- CN105586240B CN105586240B CN201610161148.2A CN201610161148A CN105586240B CN 105586240 B CN105586240 B CN 105586240B CN 201610161148 A CN201610161148 A CN 201610161148A CN 105586240 B CN105586240 B CN 105586240B
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of preparation methods of apple vinegar magma.The present invention is 8 10% in alcoholic strength（v/v）Applejack in, addition 0.8 1.6%（m/v）Yeast extract, by 10% inoculum concentration access acetobacter seed liquor in, be uniformly mixed, be placed on shaking table, ventilating fermentation is after 24 48 hours under conditions of 30 32 DEG C, 150 180rpm, sterilizing, thus obtaining the product apple vinegar magma.Present invention discover that addition yeast extract is remarkably improved the content of total acid in apple vinegar magma.
Description
Technical field
The present invention relates to fruit vinegar brewing technical fields, and in particular to a kind of preparation method of apple vinegar magma.
Background technology
Apple vinegar with cider it is fermented made of former vinegar of apple, convert again with the raw-food materials such as cider and food ingredient and
At drink.Apple vinegar has and has sweet tea in taste acid, sweet and sour, had both cleared up the life smell of vinegar of original vinegar, and had also carried the sweet tea of fruit juice
Perfume (or spice) is drunk very tasty and refreshing.Apple vinegar beverage national standard《Apple vinegar beverage》GB/T 30884-2014 were in September 30 in 2014
Day publication, formally implements on April 1st, 2015, supplementary material which uses apple vinegar, characteristic organic acid are advised
It is fixed, must not clearly propose using the non-apple fermentation generation such as grain or artificial synthesized vinegar, acetic acid, malic acid, citric acid etc.
Modulate apple vinegar beverage.
Brewage process is concentrated mainly on about apple vinegar patent and formula is first-class both at home and abroad at present.Shanxi Yao Ke Professional Schools
Disclose a kind of preparation method of apple vinegar（Patent No. 201310140559.X）, belong to food processing technology field, solve to pass
System solid state fermentation period length and the inferior problem of liquid state fermentation.Include the following steps：（1）Apple cleaning is broken, control sugar
Degree is then electrified to magnetize, obtains magnetization cider in 10-12%；（2）Cider quality 0.015- will be added in magnetization cider
0.025% saccharomycete, the alcohol of 0.5-1.5% ferment 2-3 days at 33-37 DEG C, obtain applejack；（3）Apple is added in applejack
The acetic acid bacteria of juice quality 0.1%, 23-27 DEG C ferments 2-3 days, obtains apple vinegar；（4）Apple vinegar is subjected to leaching vinegar sterilizing, is then added
Enter 0.01% methyl-glyoxal of apple vinegar quality, ageing 10-12 days adjusts acidity 3.5-4% to get finished product.The present invention contracts
Short fermentation period, improves apple vinegar quality, and product taste is soft mellow, and nutriment is abundant.Chengde Hong Yuan fruit industry is limited
Company is directed to during apple vinegar acetic fermentation, and due to having a power failure, cutting off the water etc., shadow is generated to factors such as temperature, air quantity, strains
It rings and causes alcohol unconverted completely, acetic acid content no longer increases, and acetic acid content is in 2.0%-4.0%, and alcohol content is in 1%-3.9%
Semi-finished product wine vinegar processing method（The patent No. 201110257694.3）.By 5%-35% is added in normal fermentation liquid half
Finished product wine vinegar is fermented to obtain qualified apple vinegar according to normal condition, had both promoted the conversion of semi-finished product, and turned waste into wealth,
Production cost is reduced, and shortens fermentation period 5-15 hours, improves production efficiency.Shaanxi Tech Univ discloses a kind of apple
The fermentation process of fruit vinegar（201210520992.1）, pass through（1）It chooses without disease pest and rotten apple, cider is made；（2）It will
Cider filtered through gauze is heated to 95 DEG C of maintenance 30s enzyme deactivations, is subsequently reduced to 50 DEG C or so, pectase is added, hydrolyze 2h, add
Heat is to 85 DEG C, enzyme deactivation, and clear fruit juice sugar addition is 12 ~ 14% by filtering, and it is 4 finally to adjust pH, obtains karusen；（3）
5 ~ 10% activated saccharomyces cerevisiaes are added into karusen, anaerobism hair is carried out in the lactic acid bacteria ferment of main fermentation later stage access 2% ~ 3%
Ferment, it is 5% ~ 7% then to adjust alcoholic strength, and finally the acetic acid bacteria of access 3% ferments 3 ~ 4 days and no longer rises to acidity, terminates fermentation.
Lvjie Co., Ltd. discloses a kind of multi-strain fermentation type apple vinegar beverage and preparation method thereof（The patent No.
201410384499.0）, its main feature is that lactic acid bacteria powder is first added before apple juice fermentation, then add saccharomyces cerevisiae co-fermentation
At applejack；It ferments using acetic acid bacteria and applejack is converted to apple vinegar, former vinegar of apple is obtained using after-ripening ageing technology,
It is deployed into apple vinegar beverage with this former vinegar of apple；Multi-strain fermentation is carried out since lactic acid bacteria powder is added so that is increased in zymotic fluid
The fixed acids contents such as lactic acid, reduce the pungent taste of single acetic acid in original vinegar so that original vinegar tart flavour becomes softer, more bacterium
More Ester is produced in kind common fermentation processes, ultimately increases the fragrance in original vinegar, the apple mixed in this way
Vinegar beverage mouthfeel more highlight continuous, soft, fragrant, alcohol, it is lubricious the features such as.
It has not yet to see, the method for improving total acid content in apple vinegar magma by adding protolysate.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of high total acid apple vinegar magma.
Yeast extract or yeast extract are widely used in the preparation of acetic acid bacteria seed liquor, to improving the total of apple vinegar magma
Acid is without facilitation.But it has been found that when producing yeast extract, when the additive amount of protease is more than yeast dry weight 1%,
Gained yeast extract has the function of improving apple vinegar magma total acid.In addition, protease and glutamine transaminage are made jointly
When for yeast cells, the facilitation of gained yeast extract Dichlorodiphenyl Acetate bacterium is the most apparent.
The purpose of the present invention is realized at least through one of following technical solution.
A kind of preparation method of yeast extract, this method comprises the following steps：
（1）The preparation of yeast extract:It is mixed with the water of 5-10 times of yeast dry weight using Saccharomyces cerevisiae or brewer's yeast as raw material
After conjunction, the food-grade albumen enzyme and 0.1-0.5% glutamine transaminages of addition yeast dry weight 0.2-2.0%, adjust pH value to
6.5-8.0,24-48h, enzyme deactivation are digested at 50~60 DEG C, and spray drying obtains yeast extract；
（2）The preparation of apple vinegar magma：It is 8-10% in alcoholic strength content（v/v）Applejack in, by yeast extract/
Applejack mass volume ratio is 0.2-1.0%（g/ml）Yeast extract is added, by applejack volume 6-10%（v/v）Inoculum concentration
Acetobacter seed liquor is accessed, is uniformly mixed, is placed on shaking table, ventilating fermentation under conditions of 30-32 DEG C, 150-180rpm
After 24-48 hours, sterilize to get apple vinegar magma.
Preferably, step（1）Described in protease be selected from endo protease for example trypsase, chymotrypsin,
Bromelain, papain, ficin, from pig pancreas, Pancreas Bovis seu Bubali, bacillus subtilis (Bacillus subtilis), bacillus (Bacillus spp.), aspergillus oryzae (Aspergillus oryzae), Aspergillus sojae
(Aspergillus sojae), aspergillus (Aspergillus spp.), Rhizopus niveus (Rhizopusniveus), papaya,
Pineapple, pineapple family or Ficus species endo protease, it is outer from aspergillus oryzae, Aspergillus sojae, aspergillus or papaya
Cut protease, the preferably mixture of endo protease and exoproteinase.
Optimization, step（1）Described in protease additive amount be yeast dry weight 1.0-2.0%.
Optimization, step（1）Described in 10~15min of enzyme deactivation condition 85~95oC enzyme deactivations.
Optimization, step（2）Described in sterilising conditions 90~95oC sterilize 10~20min.
Compared with prior art, the present invention having the following advantages that and technique effect：
（1）Yeast extract provided by the invention can significantly improve raising apple by the 0.2%-1.0% additions of zymotic fluid weight
The content of total acid in fruit vinegar.
（2）Addition yeast extract has no adverse effects to the flavor of apple vinegar magma, does not change malic acid in apple vinegar
Content.
Specific implementation mode
The specific implementation of the present invention is described further below in conjunction with example, but the implementation and protection of the present invention are not limited to
This.
The assay method of organic acid in example：
By vinegar sample 0.20mol/L K2HPO4After buffer solution dilutes 10 times, after 0.45 μm of membrane filtration, filter is taken
Liquid flows through C18 solid-phase extraction columns with the flow velocity of 1mL/min, spare.Chromatographic column：C18 chromatographic columns（4.6 × 250mm ID, 5 μm）；
Detector：UV detector；Detection wavelength 210nm；Mobile phase：0.01mol/L KH2PO4-H3PO4Buffer solution（pH2.8）It crosses
0.45 μm of water system filter membrane, ultrasonic wave degassing 15min；Flow velocity 0.6mL/min；Column temperature：25℃；Sample size：10μL.Organic acidity test
As a result unit is g/100ml.
The measurement of yeast extract degree of hydrolysis：The content of amino-acid nitrogen in enzymolysis liquid without centrifugal treating/without from
The content * 100% of total nitrogen in the enzymolysis liquid of heart processing.
Embodiment 1
（1）The preparation of yeast extract:Using 1kg Saccharomyces cerevisiaes as raw material, after being mixed with the water of 5 times of yeast dry weights, addition
Papain, flavor protease and the glutamine transaminage of yeast dry weight different proportion（One ring biology）, adjust pH value to
6.5,48h, 95oC enzyme deactivation 10min are digested at 50 DEG C, spray drying obtains yeast extract.
（2）The preparation of apple vinegar magma：It is 10% in 1kg alcoholic strengths（v/v）Applejack in, by yeast extract/apple
Quality of Liquors volume ratio is 0.2%（g/ml）Yeast extract is added, by the 6% of applejack（v/v）Inoculum concentration access acetobacter
Seed liquor is uniformly mixed, is placed on shaking table, and ventilating fermentation is after 48 hours under conditions of 30 DEG C, 180rpm, 92oC sterilizings
15min is to get apple vinegar magma 1.
Table 1
| Bromelain additive amount | Flavor protease additive amount | Glutamine transaminage additive amount | The total acid content of apple vinegar |
| 1.0 | 1.0 | 0.5 | 8.5 |
| 0.8 | 0.8 | 0.3 | 8.3 |
| 0.6 | 0.6 | 0.1 | 8.3 |
| 1.0 | 1.0 | -- | 7.4 |
| 0.8 | 0.8 | -- | 7.2 |
| 0.6 | 0.6 | -- | 7.1 |
| 0.5 | 0.5 | 0.1 | 7.9 |
| 0.4 | 0.4 | -- | 6.1 |
| 0.3 | 0.3 | -- | 5.8 |
| 0.2 | 0.2 | -- | 5.9 |
By table 1 as it can be seen that when the additive amount of bromelain and flavor protease is more than 1.0%（In terms of yeast dry weight）When, institute
Obtaining yeast extract has the function of significantly improving apple vinegar magma total acid content.In addition, addition glutamine transaminage may be used also
Further increase apple vinegar magma total acid content.
Embodiment 2
（1）The preparation of yeast extract:Using 1kg Saccharomyces cerevisiaes as raw material, after being mixed with the water of 8 times of yeast dry weights, addition
The bromelain of yeast dry weight 0.8%, 0.5% flavor protease and 0.4% glutamine transaminage（One ring biology）, adjust
PH value digests 36h, 85oC enzyme deactivation 15min at 55 DEG C to 7.5, and spray drying obtains yeast extract.
（2）The preparation of apple vinegar magma：It is 8% in 1kg alcoholic strengths（v/v）Applejack in, by yeast extract/apple
Quality of Liquors volume ratio is 1.0%（g/ml）Yeast extract is added, by applejack weight 9%（v/v）Inoculum concentration access acetic acid bar
Bacterium seed liquor is uniformly mixed, is placed on shaking table, and ventilating fermentation is after 48 hours under conditions of 32 DEG C, 180rpm, 90 DEG C of sterilizings
20min is to get apple vinegar magma 2.Total acid content is 8.04% in apple vinegar magma 2.
Blank 2
（1）The preparation of yeast extract:Using 1kg Saccharomyces cerevisiaes as raw material, after being mixed with the water of 8 times of yeast dry weights, addition
The bromelain of yeast dry weight 0.4% and 0.4% flavor protease adjust pH value to 7.5,36h are digested at 55 DEG C, and 95oC goes out
Enzyme 10min, spray drying, obtains yeast extract.The degree of hydrolysis of yeast extract is 46.43%.
（2）The preparation of apple vinegar magma：It is 8% in 1kg alcoholic strengths（v/v）Applejack in, by yeast extract/apple
Quality of Liquors volume ratio is 1.0%（g/ml）Yeast extract is added, by applejack weight 9%（v/v）Inoculum concentration access acetic acid bar
Bacterium seed liquor is uniformly mixed, is placed on shaking table, and ventilating fermentation is after 48 hours under conditions of 32 DEG C, 180rpm, 90 DEG C of sterilizings
20min is to get apple vinegar magma 2.Total acid content is 5.89% in blank 2.
Table 2
| Apple vinegar magma 2 | Blank 2 | |
| Acetic acid | 6.01 | 4.25 |
| Lactic acid | 1.33 | 0.98 |
| Citric acid | 0.04 | 0.04 |
| Malic acid | 0.55 | 0.54 |
| Tartaric acid | 0.08 | 0.04 |
| Succinic acid | 0.03 | 0.04 |
| Total acid | 8.04 | 5.89 |
As can be seen from Table 2, yeast extract prepared by the addition present invention can significantly improve acetic acid and lactic acid in apple vinegar magma
Content, hardly change malic acid content.
Embodiment 3
（1）The preparation of yeast extract:Using 3kg Saccharomyces cerevisiaes as raw material, after being mixed with the water of 10 times of yeast dry weights, addition
The alkali protease of yeast dry weight 0.8%, 0.6% flavor protease and 0.2% glutamine transaminage（One ring biology）, adjust
PH value is to 8.0, and at 60 DEG C, for 24 hours, 90oC enzyme deactivation 12min, spray drying obtains yeast extract to enzymolysis.The hydrolysis of yeast extract
Degree is 48.23%.
（2）The preparation of apple vinegar magma：It is 9% in 3kg alcoholic strengths（v/v）Applejack in, by yeast extract/apple
Quality of Liquors volume ratio is 0.5%（g/ml）Yeast extract is added, by applejack weight 10%（v/v）Inoculum concentration access acetic acid bar
Bacterium seed liquor is uniformly mixed, is placed on shaking table, and ventilating fermentation is after 48 hours under conditions of 32 DEG C, 180rpm, 95 DEG C of sterilizings
10min is up to apple vinegar magma 3.Total acid content is 8.3% in apple vinegar magma.
Claims (4)
1. a kind of preparation method of apple vinegar magma, which is characterized in that this method comprises the following steps：
（1）The preparation of yeast extract:Using Saccharomyces cerevisiae or brewer's yeast as raw material, mixed with the water of 5-10 times of yeast dry weight
Afterwards, the food-grade albumen enzyme and 0.1-0.5% glutamine transaminages of addition yeast dry weight 0.2-2.0% adjusts pH value to 6.5-
8.0,24-48h, enzyme deactivation are digested at 50~60 DEG C, spray drying obtains yeast extract；The addition of the food-grade albumen enzyme
Amount is the 1.0-2.0% of yeast dry weight；The condition of the enzyme deactivation is 85~95oC enzyme deactivations, 10~15min；The food-grade albumen
Enzyme is one or more of endo protease and exoproteinase；
（2）The preparation of apple vinegar magma：In the applejack that alcoholic strength is 8-10%, by yeast extract/applejack quality volume
Than adding yeast extract for 0.2-1.0%, acetobacter seed liquor is accessed by the inoculum concentration of applejack volume 6-10%, mixing is equal
It is even, it is placed on shaking table, ventilating fermentation sterilizes after 24-48 hours to get apple under conditions of 30-32 DEG C, 150-180rpm
Vinegar magma；The condition of the sterilizing is 90~95oC sterilizings, 10~20min.
2. preparation method as described in claim 1, which is characterized in that the endo protease is trypsase, pancreas curdled milk egg
One kind in white enzyme, alkali protease, bromelain, papain and ficin.
3. preparation method as described in claim 1, which is characterized in that the exoproteinase comes from aspergillus.
4. preparation method as described in claim 1, which is characterized in that step（1）Described in food-grade albumen enzyme be inscribe
The mixture of protease and exoproteinase.
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| CN106591086A (en) * | 2016-12-01 | 2017-04-26 | 安徽阜南常晖食品有限公司 | Health-caring cabbage vinegar beverage |
| CN111690504B (en) * | 2020-05-22 | 2023-04-07 | 中华全国供销合作总社济南果品研究院 | Method for increasing content of non-volatile organic acid in acetification stage of apple vinegar |
| CN113403172A (en) * | 2021-07-08 | 2021-09-17 | 宿迁医美科技有限公司 | Preparation method of strong-flavor Daqu liquor vinasse fruit vinegar |
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| CN101756151A (en) * | 2008-12-24 | 2010-06-30 | 安琪酵母股份有限公司 | Yeast extract with high glutamic acid content and preparation method thereof |
| CN102311908A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Apple vinegar liquid fermentation process |
| CN103571731A (en) * | 2013-10-29 | 2014-02-12 | 浙江大学 | Preparation method of grape vinegar |
| CN104498318A (en) * | 2014-12-30 | 2015-04-08 | 天津科技大学 | Fruit vinegar fermented nutrient salt and using method thereof |
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2016
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Patent Citations (5)
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|---|---|---|---|---|
| CN1221030A (en) * | 1998-11-27 | 1999-06-30 | 杨红岭 | Method for making vinegar from apple raw juice |
| CN101756151A (en) * | 2008-12-24 | 2010-06-30 | 安琪酵母股份有限公司 | Yeast extract with high glutamic acid content and preparation method thereof |
| CN102311908A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Apple vinegar liquid fermentation process |
| CN103571731A (en) * | 2013-10-29 | 2014-02-12 | 浙江大学 | Preparation method of grape vinegar |
| CN104498318A (en) * | 2014-12-30 | 2015-04-08 | 天津科技大学 | Fruit vinegar fermented nutrient salt and using method thereof |
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