CN106085789A - A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application - Google Patents
A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application Download PDFInfo
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- CN106085789A CN106085789A CN201610659677.5A CN201610659677A CN106085789A CN 106085789 A CN106085789 A CN 106085789A CN 201610659677 A CN201610659677 A CN 201610659677A CN 106085789 A CN106085789 A CN 106085789A
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- stigma croci
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- lactobacillus plantarum
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- 239000000052 vinegar Substances 0.000 title claims abstract description 61
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 57
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 54
- 244000003416 Asparagus officinalis Species 0.000 title claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 63
- 239000002131 composite material Substances 0.000 claims abstract description 42
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 38
- 229930003944 flavone Natural products 0.000 claims abstract description 35
- 235000011949 flavones Nutrition 0.000 claims abstract description 35
- 239000006228 supernatant Substances 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 150000002213 flavones Chemical class 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000012467 final product Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 40
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 24
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 24
- 244000124209 Crocus sativus Species 0.000 claims description 20
- 235000015655 Crocus sativus Nutrition 0.000 claims description 20
- 235000013974 saffron Nutrition 0.000 claims description 19
- 239000004248 saffron Substances 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 16
- 239000001632 sodium acetate Substances 0.000 claims description 16
- 235000017281 sodium acetate Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000008103 glucose Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 11
- 238000002386 leaching Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 230000033228 biological regulation Effects 0.000 claims description 7
- 241000234427 Asparagus Species 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 4
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 3
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 claims description 3
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- OARRHUQTFTUEOS-UHFFFAOYSA-N safranin Chemical compound [Cl-].C=12C=C(N)C(C)=CC2=NC2=CC(C)=C(N)C=C2[N+]=1C1=CC=CC=C1 OARRHUQTFTUEOS-UHFFFAOYSA-N 0.000 claims description 2
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- 150000002212 flavone derivatives Chemical class 0.000 description 23
- 150000004676 glycans Chemical class 0.000 description 18
- 229920001282 polysaccharide Polymers 0.000 description 18
- 239000005017 polysaccharide Substances 0.000 description 18
- 239000000243 solution Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 8
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 7
- 239000002054 inoculum Substances 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- JLDSOYXADOWAKB-UHFFFAOYSA-N aluminium nitrate Inorganic materials [Al+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O JLDSOYXADOWAKB-UHFFFAOYSA-N 0.000 description 2
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- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
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- PANKHBYNKQNAHN-JTBLXSOISA-N Crocetin Natural products OC(=O)C(\C)=C/C=C/C(/C)=C\C=C\C=C(\C)/C=C/C=C(/C)C(O)=O PANKHBYNKQNAHN-JTBLXSOISA-N 0.000 description 1
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- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
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- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
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- PANKHBYNKQNAHN-MQQNZMFNSA-N crocetin Chemical compound OC(=O)C(/C)=C/C=C/C(/C)=C/C=C/C=C(\C)/C=C/C=C(\C)C(O)=O PANKHBYNKQNAHN-MQQNZMFNSA-N 0.000 description 1
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- IZQSVPBOUDKVDZ-UHFFFAOYSA-N isorhamnetin Chemical compound C1=C(O)C(OC)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 IZQSVPBOUDKVDZ-UHFFFAOYSA-N 0.000 description 1
- 235000008800 isorhamnetin Nutrition 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
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- 230000003908 liver function Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
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- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
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- 238000002798 spectrophotometry method Methods 0.000 description 1
- 150000005856 steroid saponins Chemical class 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The present invention relates to a kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application, its method comprises the following steps: Lactobacillus plantarum bacterium solution is added in Stigma Croci Germinatus Phragmitis composite juice and ferments, prepares compoiste fermented juice；Centrifugal, collect supernatant；Described supernatant is proportionally added into in the mature vinegar of Shanxi, mixing, to obtain final product.Using the Stigma Croci Asparagus officinalis vinegar and preparation technology thereof that the method for the invention is prepared from, flavones content is up to 0.36mg/L, and polyoses content is up to 7.4mg/L, long shelf-life, is of high nutritive value, and organoleptic quality is good, as beverage or flavoring agent, can have the exploitation potential quality in preferable market.
Description
Technical field
The present invention relates to field of food fermentation, be specifically related to a kind of lactic acid bacteria fermentation Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and
Preparation method.
Background technology
Stigma Croci (Crocus sativus L.), has another name called Stigma Croci, Stigma Croci.The traditional Chinese medical science thinks that Stigma Croci nature and flavor are sweet flat, can
Blood circulation promoting and blood stasis dispelling, dredging collateral, be mainly used in treating cardiovascular diseases, prevention of arterial gruel type, treatment hepatopathy, antitumor, guarantor clinically
Protect nervous system, improve body's immunity.Croceous effective ingredient is mainly saffron glucoside, polysaccharide, crocetin and Tibetan
Flos Carthami bitter principle.Stigma Croci stigma part active component content is the highest, can be used as medicine.
Germinatus Phragmitis has another name called " Miscanthus sacchariflorus (Maxim) Benth et Hook f Radix Crotalariae szemoensis ", " Nan Disun ", is the tender shoots of liliaceous plant asparagus.Genus asparagus integration of edible and medicinal herbs, is state
The high-quality food materials of inside and outside high-grade dishes." legendary god of farming's book on Chinese herbal medicine " records Germinatus Phragmitis is " on top grade ", and " clothes can not only be made light of one's life by commiting suicide for a long time, the most useful
Gas is prolonged life ".Germinatus Phragmitis high nutritive value, is described as " Radix Ginseng in vegetable ", rich in proteins, vitamin and mineral, and
Various biological active substanceies, including flavone compound, polysaccharide, steroid saponin etc..Wherein flavone has reduction blood fat, reduces and swell
Tumor occur effect, many functions of Germinatus Phragmitis and pharmacological action all to its contained by flavone compound relevant.Flavone in Germinatus Phragmitis
Kind is more, wherein content the highest for rutin, other are mainly with flavone that Quercetin, nimbecetin and isorhamnetin are glycoside unit
Glycoside.Each position of Germinatus Phragmitis, including edible interior stem, old stem, asparagus peel, Root of Asparagus officinalis etc., all contains Flavonoid substances.
Shanxi mature vinegar is with a long history, unique flavor, and have resisting fatigue, antioxidation, anticancer, regulation blood pressure, regulation blood glucose,
The different physiological roles such as regulation blood fat, appetizing and pre-preventing bone rarefaction.
Lactobacillus plantarum belongs to the one of lactobacillus, and lactobacillus is widely used in making and the life of fermented food
Produce.In Food fermentation processes, Lactobacillus plantarum may utilize the saccharide in raw-food material, and metabolism produces lactic acid, produces born of the same parents simultaneously
The metabolites such as exo polysaccharides, organic acid, antibacterial peptide.
Currently without retrieving both at home and abroad about utilizing active lactobacillus fermented Stigma Croci and Germinatus Phragmitis extract, and further
Fermentation liquid is allocated Shanxi mature vinegar, to prepare the report of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof.
Summary of the invention
The present invention is directed to defect and the market demand of prior art, use Lactobacillus plantarum fermentation to comprise Stigma Croci and Germinatus Phragmitis
The composite juice of extract, fermented, centrifugal after allocate with Shanxi mature vinegar, prepare Stigma Croci Asparagus officinalis vinegar and preparation technology thereof.Tibetan of the present invention
Flos Carthami Asparagus officinalis vinegar and preparation technology thereof is adopting dark liquid, can contain a little precipitation, and flavones content is up to 0.36mg/L, and polyoses content is up to 7.4mg/L, is
A kind of important probiotics fermented beverage and flavoring agent.
Technical solution of the present invention is as follows:
The preparation method of a kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, comprises the steps:
(1) prepare Stigma Croci Germinatus Phragmitis composite juice, be 0.5～1 × 10 by viable count9The Lactobacillus plantarum bacterium solution of cfu/mL is pressed
Inoculum concentration is that 1%-3% adds in described Stigma Croci Germinatus Phragmitis composite juice, and fermentation prepares compoiste fermented juice；
(2) described compoiste fermented juice is centrifuged under the conditions of 4000～6000r/min 5～10min, collects supernatant；
(3) described supernatant is joined in the mature vinegar of Shanxi with volume ratio 1～5:1000, mixing, to obtain final product.
Lactobacillus plantarum of the present invention can use this area routine strain.Preferably, described Lactobacillus plantarum is plant breast
Bacillus S35 (Lactobacillus plantarum S35), this strain document " canal rock, Li Pinglan, Wang Fujie, etc. send out
Ferment food produces the Screening and Identification [J] of γ-aminobutyric acid Lactobacillus plantarum S35. China Agricultural University's journal, 2010,15 (05):
104-109. " disclosed in, this strain can be obtained from China Agricultural University's microbe research room.During Lactobacillus plantarum S35 is isolatable from
State's traditional fermented food, is identified as Lactobacillus plantarum, has the characteristic of highly producing gamma-aminobutyric acid, in MRS fluid medium
Produce γ-aminobutyric acid amount and can reach 4.52g/L.Having studied confirmation, γ-aminobutyric acid has brain-strengthening, reduces blood pressure, treats
Epilepsy, regulation hormone secretion, Control of asthma, hepatic and renal function activation, improve lipid metabolism, prevent arteriosclerosis improve diabetes with
And strengthen the effects such as flavour of food products.
Lactobacillus plantarum bacterium solution of the present invention can be prepared according to following steps: takes strain, accesses MRS fluid medium
In, activating for 2～3 generations, every culture time is 16～24h, is then inoculated in MRS fluid medium, cultivates 12h for 37 DEG C；?
Under the conditions of 5000～6000r/min, centrifugal 5min, abandons supernatant, retains thalline；With physiological saline solution by thalline wash 2 times, the 2nd
Retain normal saline after secondary washing, mix with thalline, obtain bacterium solution.Viable count in gained bacterium solution is 0.5～1 × 109cfu/
ML, preferably 0.8～1 × 109cfu/mL。
Stigma Croci Germinatus Phragmitis composite juice of the present invention contains following composition: saffron, asparagus powder, yeast soak powder, Fructus Vitis viniferae
Sugar, sodium acetate.
Saffron of the present invention refers to Stigma Croci herb or the xeraphium of Stigma Croci stigma, its crocin content >=
0.02g/100g, flavones content >=0.025g/100g.Asparagus powder refers to Germinatus Phragmitis stem and leaf powder, and its polyoses content is 3～5g/100g,
Flavones content is 0.2～0.5g/100g.
Yeast leaching powder refers to food stage yeast extract powder, contains the nutritional labeling being prone to utilize, can be effectively improved microorganism
Growth metabolism level.
Preferably, described Stigma Croci Germinatus Phragmitis composite juice contains following composition: saffron 10～30 weight portion, asparagus powder 10
～30 weight portions, yeast leaching powder 20～30 weight portion, glucose 5～15 weight portion, sodium acetate 0～5 weight portion, distilled water 1000
Weight portion.
It is further preferred that described Stigma Croci Germinatus Phragmitis composite juice contains following composition: saffron 10 weight portion, asparagus powder
10 weight portions, yeast leaching powder 25 weight portion, glucose 5 weight portion, sodium acetate 1 weight portion, distilled water 1000 weight portion.
Preferably, described Stigma Croci Germinatus Phragmitis composite juice pH is 6.3～6.5.
The preparation method of described Stigma Croci Germinatus Phragmitis composite juice includes: weigh saffron, asparagus powder by proportioning, and yeast soaks
Powder, glucose, sodium acetate, add distilled water, stir.With sodium hydroxide and hydrochloric acid solution regulate pH to 6.8～
7.0,108～110 DEG C of sterilizings 10～15min, regulate pH to 6.3～6.5 with aseptic sodium hydroxide and hydrochloric acid solution after cooling, i.e.
Obtain Stigma Croci Germinatus Phragmitis composite juice.
Stigma Croci of the present invention, asparagus powder, yeast leaching powder, glucose, sodium acetate, Shanxi mature vinegar all can be obtained by commercially available
?.
Inoculum concentration of the present invention is term generally in the art, specifically refers to Lactobacillus plantarum bacterium solution multiple with Stigma Croci Germinatus Phragmitis
Close the volume ratio of juice.
Preferably, described Lactobacillus plantarum bacterium solution is 1% by inoculum concentration.
Preferably, the viable count of described Lactobacillus plantarum bacterium solution is 0.8～1 × 109cfu/mL。
Preferably, step (1) described sweat includes: at 35-37 DEG C of ferment at constant temperature to liquid pH to 3.5～4.5；Enter
One step is preferably pH to 4.0.
Preferably, in step (1) compoiste fermented juice, the viable count of Lactobacillus plantarum is 0.8～1.5 × 109cfu/mL.Institute
Stating compoiste fermented juice pH is 3.8-4.3.
The present invention removes viable bacteria and insoluble granule after centrifugal as far as possible, and retentive activity solable matter contains
Amount.
It is centrifuged 5～10min under the conditions of step (2) described centrifugal preferably 4000～5000r/min, more preferably exists
4000r/min is centrifuged 10min.
Preferably, the volume ratio of step (3) described supernatant and Shanxi mature vinegar is 3～5:1000, more preferably 5:
1000。
Preferably, the acidity of described Shanxi mature vinegar is 2～8 degree, more preferably 4 degree.
Present invention additionally comprises Stigma Croci Asparagus officinalis vinegar and preparation technology thereof prepared by said method.
The present invention further comprises above-mentioned Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and is manufacturing flavoring agent, beverage, or anticancer, prevention three-hypers
The sides such as the health product of the health care such as (referring to hypertension, hyperglycemia (diabetes) and hyperlipemia), regulation immunity, protection Liver and kidney
The application in face.
The Stigma Croci Asparagus officinalis vinegar and preparation technology thereof that the present invention provides has a following significant beneficial effect:
(1) present invention selects Stigma Croci and Germinatus Phragmitis extract as substrate, and both, rich in various active material, uses plant
Lactobacillus ferments, and with fermentation liquid allotment Shanxi mature vinegar.On the one hand the beneficial function of Lactobacillus plantarum can be given full play to,
On the other hand can also make full use of the active component of Stigma Croci and Germinatus Phragmitis, there is higher edibility.
(2) present invention optimizes the formula of fermentation Stigma Croci Germinatus Phragmitis composite juice so that the metabolite of Lactobacillus plantarum contains
Amount height, Stigma Croci and the Germinatus Phragmitis active component of conversion are many, and prepare Stigma Croci Asparagus officinalis vinegar and preparation technology thereof with this composite fermentation juice, optimize further
The ratio of the acidity of Shanxi mature vinegar, composite juice and Shanxi mature vinegar, to the excellent local flavor of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and active component
Holding plays an important role, the Stigma Croci Asparagus officinalis vinegar and preparation technology thereof obtained, and mouthfeel is tasty and refreshing, has flavour, long shelf-life, both can make
For beverage, as flavoring agent, can have again the DEVELOPMENT PROSPECT of excellence.
Accompanying drawing explanation
Fig. 1 is embodiment 1-5 and the sensory evaluation shot chart of comparative example 1 and 2 allotment vinegar in experimental example 1.
Detailed description of the invention
Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.In embodiment unreceipted specifically
Technology or condition person, according to the technology described by the document in this area or condition, or carried out according to product description.Used
Reagent or instrument unreceipted production firm person, be the conventional products can being commercially available by regular distributor.
Lactobacillus plantarum bacterium solution used below uses following methods to be prepared from: by Lactobacillus plantarum S35
(Lactobacillus plantarum S35 is provided by China Agricultural University's microbe research room), accesses MRS liquid culture
Base (lactic acid bacteria culture medium, peptone 10g, Carnis Bovis seu Bubali cream 10g, yeast extract 5g, dipotassium hydrogen phosphate 2g, dibasic ammonium citrate 2g,
Sodium acetate 5g, glucose 20g, Tween 80 1ml, magnesium sulfate 0.58g, manganese sulfate 0.25g, 121 DEG C of sterilizing 15min) middle activation 3
In generation, every culture time is 20h, is inoculated in MRS fluid medium by the strain after activation, cultivates 12h, in 6000r/ for 37 DEG C
Min is centrifuged 5min, abandons supernatant, retains thalline, washs 2 times with physiological saline solution, adds former culture medium for the first time in thalline
The physiological saline solution of volume 1/2, centrifugal supernatant of abandoning, reservation thalline, add the normal saline of former culture medium same volume, protect
Stay normal saline, mix with thalline, obtain bacterium solution.
Saffron used below (crocin content is 0.02g/100g, and flavones content is 0.025g/100g, by
Xi'an Si Nuote Bioisystech Co., Ltd provide), asparagus powder (polyoses content is 4g/100g, and flavones content is 0.3g/100g,
By Xi'an Si Nuote Bioisystech Co., Ltd provide), yeast leaching powder (composite yeast leaching powder, food stage, by Angel Yeast share
Company limited provides), glucose, sodium acetate (Hubei Xin Runde Chemical Co., Ltd., food stage), Shanxi mature vinegar is respectively purchased from mountain
Xi Shuanjin bio tech ltd.
The mensuration of " flavone " uses NaNO below2-Al(NO3)3Colour developing spectrophotography, particular reference " Chen Congjin,
Huang Keying, Li Deliang, wait .NaNO2-Al(NO3)3The content [J] of colour developing spectrophotometry Folium toonae sinensis total flavones. food grinds
Study carefully and exploitation, 2007,28 (5): 104-107. "；The mensuration employing Phenol sulfuric acid procedure of polysaccharide, particular reference " Dubois M,
Gilles K,Hamilton J K,et al.A Colorimetric Method for the Determination of
Sugars [J] .Nature, 1951,168 (4265): 167. " method.
Embodiment 1
Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, preparation method comprises the steps:
(1) prepare Stigma Croci Germinatus Phragmitis composite juice, be 1 × 10 by viable count9The Lactobacillus plantarum bacterium solution of cfu/mL is according to connecing
Plant amount 1% (i.e. volume ratio 1:100) to add in the above-mentioned Stigma Croci Germinatus Phragmitis composite juice of sterilization treatment, at 37 DEG C of ferment at constant temperature
Reaching 4.3 to liquid pH, obtain compoiste fermented juice, wherein the viable count of Lactobacillus plantarum S35 is 0.8 × 109cfu/mL。
Described Stigma Croci Germinatus Phragmitis composite juice comprises following composition: saffron 10g, asparagus powder 10g, yeast soak powder 25g, Portugal
Grape sugar 5g, sodium acetate 1g, distilled water 1000g；The preparation method of this Stigma Croci Germinatus Phragmitis composite juice specifically includes: weigh safranine respectively
Pollen, asparagus powder, yeast leaching powder, glucose, sodium acetate, add distilled water, stir.Molten with sodium hydroxide and hydrochloric acid
Liquid regulation pH to 7.0,110 DEG C of sterilizing 12min, regulate pH to 6.5 with aseptic sodium hydroxide and hydrochloric acid solution after cooling, obtain Tibetan
Flos Carthami Germinatus Phragmitis composite juice.
(2) by described compoiste fermented juice centrifugal 10min under the conditions of 4000r/min, supernatant is taken；
(3) described supernatant is joined in the Shanxi mature vinegar that acidity is 4 degree with volume ratio 1:1000, mixing, to obtain final product.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof is carried out flavone and measurement of the polysaccharide content, this product 0.045mg/L Han flavone,
Containing polysaccharide 0.79mg/L.
Embodiment 2
Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, preparation method comprises the steps:
(1) prepare Stigma Croci Germinatus Phragmitis composite juice, be 1 × 10 by viable count9The Lactobacillus plantarum bacterium solution inoculum concentration of cfu/mL
2% (i.e. volume ratio 2:100) adds in the above-mentioned Stigma Croci Germinatus Phragmitis composite juice of sterilization treatment, at 37 DEG C of ferment at constant temperature to liquid
Body pH reaches 4.1, obtains compoiste fermented juice, and wherein the viable count of Lactobacillus plantarum S35 is 0.91 × 109cfu/mL。
Described Stigma Croci Germinatus Phragmitis composite juice comprises following composition: saffron 15g, asparagus powder 15g, yeast soak powder 22g, Portugal
Grape sugar 13g, sodium acetate 2.5g, distilled water 1000g.The preparation method of this Stigma Croci Germinatus Phragmitis composite juice is with embodiment 1.
(2) by described compoiste fermented juice centrifugal 8min under the conditions of 5000r/min, supernatant is taken；
(3) described supernatant is joined in the Shanxi mature vinegar that acidity is 2 degree with volume ratio 2:1000, mixing, to obtain final product.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof is carried out flavone and measurement of the polysaccharide content, this product 0.14mg/L Han flavone,
Containing polysaccharide 2.39mg/L.
Embodiment 3
Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, preparation method comprises the steps:
(1) preparing Stigma Croci Germinatus Phragmitis composite juice, described Stigma Croci Germinatus Phragmitis composite juice comprises following composition: saffron 12g,
Asparagus powder 13g, yeast leaching powder 21g, glucose 6g, sodium acetate 1.5g, distilled water 1000g.The system of this Stigma Croci Germinatus Phragmitis composite juice
Preparation Method is with embodiment 1.
It is 1 × 10 by viable count9The Lactobacillus plantarum bacterium solution inoculum concentration 3% (i.e. volume ratio 3:100) of cfu/mL adds warp
Cross in the above-mentioned Stigma Croci Germinatus Phragmitis composite juice of sterilization treatment, reach 3.9 at 37 DEG C of ferment at constant temperature to liquid pH, obtain compoiste fermented
Juice, wherein the viable count of Lactobacillus plantarum S35 is 1.1 × 109cfu/mL。
(2) by described compoiste fermented juice centrifugal 5min under the conditions of 5000r/min, supernatant is taken；
(3) described supernatant is joined in the Shanxi mature vinegar that acidity is 6 degree with volume ratio 3:1000, mixing, to obtain final product.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof is carried out flavone and measurement of the polysaccharide content, this product 0.15mg/L Han flavone,
Containing polysaccharide 3.1mg/L.
Embodiment 4
Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, preparation method comprises the steps:
(1) prepare Stigma Croci Germinatus Phragmitis composite juice, be 1 × 10 by viable count9The Lactobacillus plantarum bacterium solution inoculum concentration of cfu/mL
3% (i.e. volume ratio 3:100) adds in the compound fruit and vegetable juice of sterilization treatment, reaches to liquid pH at 37 DEG C of ferment at constant temperature
3.8, obtain compoiste fermented juice, wherein the viable count of Lactobacillus plantarum S35 is 1.5 × 109cfu/mL。
Described Stigma Croci Germinatus Phragmitis composite juice comprises following composition: saffron 25g, asparagus powder 22g, yeast soak powder 27g, Portugal
Grape sugar 11g, sodium acetate 3g, distilled water 1000g.The preparation method of this Stigma Croci Germinatus Phragmitis composite juice is with embodiment 1.
(2) by described compoiste fermented juice centrifugal 10min under the conditions of 4000r/min, supernatant is taken.
(3) described supernatant is joined in the Shanxi mature vinegar that acidity is 8 degree with volume ratio 4:1000, mixing, to obtain final product.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof is carried out flavone and measurement of the polysaccharide content, this product 0.36mg/L Han flavone,
Containing polysaccharide 7.4mg/L.
Embodiment 5
Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, preparation method comprises the steps:
(1) prepare Stigma Croci Germinatus Phragmitis composite juice, be 1 × 10 by viable count9The Lactobacillus plantarum bacterium solution inoculum concentration of cfu/mL
1% (i.e. volume ratio 1:100) adds in the compound fruit and vegetable juice of sterilization treatment, reaches to liquid pH at 37 DEG C of ferment at constant temperature
4.0, obtain compoiste fermented juice, wherein the viable count of Lactobacillus plantarum S35 is 1.2 × 109cfu/mL。
Described Stigma Croci Germinatus Phragmitis composite juice comprises following composition: saffron 15g, asparagus powder 16g, yeast soak powder 26g, Portugal
Grape sugar 8g, sodium acetate 2g, distilled water 1000g.The preparation method of this Stigma Croci Germinatus Phragmitis composite juice is with embodiment 1.
(2) by described compoiste fermented juice centrifugal 5min under the conditions of 6000r/min, take supernatant.
(3) described supernatant is joined in the Shanxi mature vinegar that acidity is 4 degree with volume ratio 5:1000, mixing, to obtain final product.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof is carried out flavone and measurement of the polysaccharide content, this product 0.34mg/L Han flavone,
Containing polysaccharide 6.0mg/L.
Comparative example 1
Stigma Croci vinegar, preparation method does not include asparagus powder with step (1) the composite juice composition that differs only in of embodiment 1.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof being carried out flavone and measurement of the polysaccharide content, this product 0.001mg/L Han flavone, containing polysaccharide
0.28mg/L。
Comparative example 2
Asparagus officinalis vinegar and preparation technology thereof, preparation method does not include saffron with step (1) the composite juice composition that differs only in of embodiment 1.
Respectively gained Stigma Croci Asparagus officinalis vinegar and preparation technology thereof being carried out flavone and measurement of the polysaccharide content, this product 0.031mg/L Han flavone, containing polysaccharide
0.32mg/L。
In embodiment 1, general flavone content 0.025g/100g in Stigma Croci before fermentation, the general flavone content of Germinatus Phragmitis is 0.3g/
100g, according to embodiment 1 proportioning raw materials, calculating composite juice total flavones theoretical content before fermentation is 0.0325g/L, and ferments
In rear composite juice, general flavone content is 0.054g/L, shows that Lactobacillus plantarum S35 fermentation makes general flavone content in system significantly increase
Add.Visible, Stigma Croci and Germinatus Phragmitis are added jointly, are conducive to improving flavone and the content of polysaccharide in vinegar.
Experimental example 1
According to the assessment method formulated by name valuation officer embodiment 1-5 and comparative example 1 and 2 vinegar are carried out sense organ and comment
Fixed, vinegar organoleptic descriptors converges and includes: color and luster, transparency, and ester is fragrant, and vinegar is fragrant, burnt odor, tart flavour, sweet taste, Stigma Croci local flavor and reed
Radix Crotalariae szemoensis local flavor, concrete grammar reference literature Wei Yong justice, State of Zhao's product, Zhang Li. the application in vinegar subjective appreciation of the quantitative description method
[J]. China's flavoring agent, 2012 (06): 20-21.Sensory evaluation score is shown in Table 1 and Fig. 1.
Table 1
| Sample | Color and luster | Transparency | Ester is fragrant | Vinegar is fragrant | Burnt odor | Tart flavour | Sweet taste | Saffron flavoured | Germinatus Phragmitis taste |
| Embodiment 1 | 8.1 | 7.8 | 7.6 | 8.4 | 7.3 | 8.3 | 4 | 4.2 | 5 |
| Embodiment 2 | 8.2 | 8.2 | 7 | 6.5 | 6.6 | 6.5 | 4.2 | 4.4 | 5.5 |
| Embodiment 3 | 8.5 | 7.2 | 7.3 | 8 | 7.5 | 8 | 4.4 | 4.7 | 5.5 |
| Embodiment 4 | 7.7 | 6.9 | 7.2 | 7.5 | 6.1 | 5.8 | 6.5 | 6.5 | 7 |
| Embodiment 5 | 8.1 | 7.5 | 7.5 | 8 | 7.6 | 8.2 | 6 | 5.8 | 7.5 |
| Comparative example 1 | 8 | 7.6 | 7.1 | 8 | 7.2 | 8 | 3.5 | 4 | 3 |
| Comparative example 2 | 7.9 | 7.5 | 7 | 8.1 | 7 | 8 | 3.8 | 3 | 5 |
The result of table 1 and Fig. 1 shows, every sensory evaluation scores of embodiment 4 and 5 is higher.Stigma Croci and the Germinatus Phragmitis of each group are special
The height levying flavour mark is proportionate with preparing Stigma Croci and asparagus powder concentration in vinegar raw material.Compared with Example 1, comparative example
1,2 saffron is the most only employed and asparagus powder prepares vinegar.The Germinatus Phragmitis local flavor of comparative example 1, the Stigma Croci local flavor of comparative example 2 obtains
Divide and be substantially less than embodiment 1.In addition to characteristic flavor on basis, the scoring of other organoleptic indicators of comparative example 1 and 2 is also slightly below embodiment 1,
This result shows to be used in conjunction with Stigma Croci and Germinatus Phragmitis, more only uses a kind of raw material, is more beneficial for promoting the organoleptic quality of vinegar.
Although, used general explanation, detailed description of the invention and test, the present invention made detailed retouching
Stating, but on the basis of the present invention, can make some modifications or improvements it, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (10)
1. the preparation method of a Stigma Croci Asparagus officinalis vinegar and preparation technology thereof, it is characterised in that comprise the steps:
(1) prepare Stigma Croci Germinatus Phragmitis composite juice, be 0.5～1 × 10 by viable count9The Lactobacillus plantarum bacterium solution of cfu/mL is by inoculation
Measure and add in described Stigma Croci Germinatus Phragmitis composite juice for 1%-3%, fermentation, prepare compoiste fermented juice；
(2) described compoiste fermented juice is centrifuged under the conditions of 4000～6000r/min 5～10min, collects supernatant；
(3) described supernatant is joined in the mature vinegar of Shanxi with volume ratio 1～5:1000, mixing, to obtain final product.
Preparation method the most according to claim 1, it is characterised in that described Lactobacillus plantarum is Lactobacillus plantarum S35
(Lactobacillus plantarum S35)。
Preparation method the most according to claim 1 and 2, it is characterised in that in described Lactobacillus plantarum bacterium solution, viable count is
0.8～1 × 109cfu/mL。
Preparation method the most according to claim 1 and 2, it is characterised in that described Stigma Croci Germinatus Phragmitis composite juice contains as follows
Composition: saffron, asparagus powder, yeast leaching powder, glucose, sodium acetate；
Preferably, described Stigma Croci Germinatus Phragmitis composite juice contains following composition: saffron 10～30 weight portion, asparagus powder 10～30
Weight portion, yeast leaching powder 20～30 weight portion, glucose 5～15 weight portion, sodium acetate 0～5 weight portion, distilled water 1000 weight
Part；
It is further preferred that described Stigma Croci Germinatus Phragmitis composite juice contains following composition: saffron 10 weight portion, asparagus powder 10 weight
Amount part, yeast leaching powder 25 weight portion, glucose 5 weight portion, sodium acetate 1 weight portion, distilled water 1000 weight portion.
Preparation method the most according to claim 4, it is characterised in that described saffron refers to Stigma Croci herb or safranine
The xeraphium of chapiter, its crocin content >=0.02g/100g, flavones content >=0.025g/100g；Asparagus powder refers to reed
Radix Crotalariae szemoensis stem and leaf powder, its polyoses content is 3～5g/100g, and flavones content is 0.2～0.5g/100g.
Preparation method the most according to claim 1 and 2, it is characterised in that step (1) described sweat includes: at 35-
37 DEG C of ferment at constant temperature are to liquid pH to 3.5～4.5；It is preferably pH to 4.0；And/or,
In step (1) compoiste fermented juice, the viable count of Lactobacillus plantarum is 0.8～1.5 × 109cfu/mL；Described compoiste fermented juice
PH is 3.8-4.3.
Preparation method the most according to claim 1 and 2, it is characterised in that step (2) described centrifugal be preferably 4000～
It is centrifuged 5～10min under the conditions of 5000r/min, is more preferably centrifuged 10min at 4000r/min.
Preparation method the most according to claim 1 and 2, it is characterised in that the acidity of step (3) described Shanxi mature vinegar is 2-
8 degree, preferably 4 degree.
9. the Stigma Croci Asparagus officinalis vinegar and preparation technology thereof that method described in any one of claim 1-8 is prepared from.
10. Stigma Croci Asparagus officinalis vinegar and preparation technology thereof described in claim 9 manufacture flavoring agent, beverage, or anticancer, prevention three-hypers, regulation immunity, protect
Application in terms of the health product of hepatoprotective kidney health care.
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| WO2021234111A1 (en) * | 2020-05-20 | 2021-11-25 | Activ' Inside | Composition comprising safranal and probiotics |
| CN114747754A (en) * | 2022-06-07 | 2022-07-15 | 山东川鹰食品有限责任公司 | Sugar-free asparagus soy sauce and preparation process thereof |
| CN116549539A (en) * | 2022-01-30 | 2023-08-08 | 上海全丽生物科技有限公司 | Saffron fermentation product, external composition containing saffron fermentation product and having oil control and red dispelling effects, and application thereof |
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| CN1221790A (en) * | 1997-12-31 | 1999-07-07 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN1857637A (en) * | 2006-03-30 | 2006-11-08 | 山东玉兔食品有限责任公司 | Health Luling vinegar and its preparing process |
| CN101709258A (en) * | 2009-12-17 | 2010-05-19 | 梁志高 | Health-care vinegar and preparation method thereof |
| CN103431484A (en) * | 2013-09-06 | 2013-12-11 | 韩琼 | Asparagus fermented beverage and preparation method thereof |
| CN103740571A (en) * | 2013-12-17 | 2014-04-23 | 山西禾木源食品有限公司 | Asparagus officinalis vinegar and preparation technology thereof |
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| WO2021234111A1 (en) * | 2020-05-20 | 2021-11-25 | Activ' Inside | Composition comprising safranal and probiotics |
| FR3110404A1 (en) * | 2020-05-20 | 2021-11-26 | Activ'inside | Composition comprising safranal and probiotics |
| CN116549539A (en) * | 2022-01-30 | 2023-08-08 | 上海全丽生物科技有限公司 | Saffron fermentation product, external composition containing saffron fermentation product and having oil control and red dispelling effects, and application thereof |
| CN114747754A (en) * | 2022-06-07 | 2022-07-15 | 山东川鹰食品有限责任公司 | Sugar-free asparagus soy sauce and preparation process thereof |
| CN114747754B (en) * | 2022-06-07 | 2023-09-01 | 山东川鹰食品有限责任公司 | Sugar-free asparagus soy sauce and preparation process thereof |
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| CN106085789B (en) | 2020-01-10 |
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Effective date of registration: 20210204 Address after: 030400 No.26 Xinkai West Street, Xingfu Road, Xibao village, Mengfeng Town, Qingxu County, Taiyuan City, Shanxi Province Patentee after: Qingxu yimeiyuan vinegar Co.,Ltd. Address before: 030013 No.28 Songzhuang Road (No.1, 4th floor, Jixiangzhai South), civic camp, Taiyuan, Shanxi Province Patentee before: SHANXI SHUANGJIN BIOLOGICAL TECHNOLOGY Co.,Ltd. |
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