CN106987513B - Health-care edible vinegar beverage containing lactic acid bacteria and preparation method thereof - Google Patents
Health-care edible vinegar beverage containing lactic acid bacteria and preparation method thereof Download PDFInfo
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- CN106987513B CN106987513B CN201710303665.3A CN201710303665A CN106987513B CN 106987513 B CN106987513 B CN 106987513B CN 201710303665 A CN201710303665 A CN 201710303665A CN 106987513 B CN106987513 B CN 106987513B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention belongs to the technical field of food, relates to health-care vinegar and a health-care vinegar beverage rich in active lactobacillus, and relates to a preparation method of the product. The black rice is adopted as a main material, and the black rice is prepared by the steps of gelatinization, saccharification, yeast mixing, alcoholic fermentation, acetic fermentation, fermented grain smoking, vinegar pouring and the like, and lactic acid bacteria, selenium-enriched yeast and acetic acid bacteria are adopted for synergistic fermentation in the brewing process, so that the content of lactic acid in the product is increased, and the flavor and the taste of the product are improved. The selenium-enriched yeast can increase the content of organic selenium in the product, improve the antioxidation, enhance the immunity of the organism and prevent the tumor; in the later stage, the mixed active lactobacillus is added into the vinegar beverage, so that the vinegar beverage can synergistically exert the antioxidant effect and can regulate the balance of intestinal microbial flora. The product improves the taste of vinegar and vinegar beverage, increases the types and contents of functional components, better exerts the health care effect and adapts to market demands.
Description
Technical Field
The invention belongs to the technical field of food, and relates to health-care vinegar and a functional health-care vinegar beverage rich in active lactobacillus, and relates to preparation methods of the vinegar and the health-care vinegar beverage containing the lactobacillus.
Background
The vinegar is an acidic flavoring agent, and is brewed by conventional fermentation process. It not only has unique flavor, but also has rich nutrient components and contains various functional factors. The conventional edible vinegar contains antioxidant components such as polyphenol, flavone and melanoidin, can resist oxidative stress of organisms, and has the effects of protecting liver, resisting aging, preventing cardiovascular diseases and the like. In recent years, various vinegar beverages are increasingly sought after as the health care consciousness of people is improved.
The raw materials are rich in polyphenol and flavone, especially the black rice contains a large amount of flavonoid compounds, and has an antioxidant effect. The selenium-enriched yeast is a good carrier of selenium element, and can convert inorganic selenium into organic selenium, so that the selenium element can be better absorbed by a human body. Selenium is a prosthetic group of glutathione peroxidase (GSH-Px), and can form an effective protection system for lipid peroxidation together with other antioxidant enzymes, and can remove free radicals and prevent and treat diseases caused by oxidative stress. And the selenium element also has the functions of improving the immunity of the organism, resisting aging and preventing tumors. Therefore, the raw materials of the high-quality black rice and the selenium-enriched yeast can play a synergistic role with the antioxidant ingredients in the table vinegar, so that the antioxidant effect of the product is improved.
The lactobacillus is a gram-positive bacillus or a coccus, wherein the lactobacillus plantarum is a dominant lactobacillus which is separated from the fermented grains of the mature vinegar and is beneficial to vinegar fermentation, has large abundance in the alcoholic fermentation stage and plays an important role in the lactic acid formation process; the lactobacillus helveticus or lactobacillus casei has the characteristics of high acid resistance and high lactic acid yield, is a dominant strain separated from the fermented grains of the aged vinegar, and has a remarkable effect of improving the content of non-volatile acid in the vinegar. Therefore, the specific lactic acid bacteria are added in the initial stage of alcohol fermentation and the initial stage of acetic acid fermentation respectively, so that the content of lactic acid in the vinegar can be increased, the mouthfeel can be enhanced, and the flavor can be improved. Research shows that the lactobacillus rhamnosus, the streptococcus thermophilus and the lactobacillus bulgaricus have stronger acid resistance, can normally grow and keep activity in an acid environment with pH being more than 3. The lactobacillus has obvious antioxidant activity, can effectively eliminate free radicals, slow down lipid peroxidation, reduce the content of cholesterol in serum, and further achieve the effects of resisting oxidation and protecting liver. In addition, lactobacillus rhamnosus, streptococcus thermophilus and lactobacillus bulgaricus can regulate the flora balance in human intestinal tracts and form an antibacterial biological barrier.
There are many inventions regarding vinegar beverages. Such as: CN104273629A discloses a honey vinegar beverage and a preparation method thereof, wherein the honey vinegar beverage comprises the following components in parts by volume: comprises 20-30 parts of ginger juice, 20-30 parts of black garlic concentrated juice, 20-30 parts of honey vinegar and 20-30 parts of black rice vinegar. After the components are compounded, 8 to 10 weight percent of stevioside and 5 to 6 weight percent of food stabilizer in the compound liquid are added, and the finished product is obtained after sterilization, filtration and sterile filling after blending.
CN106135996A discloses a vinegar beverage using black rice and black beans as basic raw materials and a processing technology thereof, wherein the processing technology comprises the following steps: steaming the germinated black rice, saccharifying, fermenting with alcohol and fermenting with acetic acid to obtain germinated black rice vinegar; secondly, steaming the germinated black rice by drinking water to obtain cooked black rice juice; thirdly, pouring the germinated black beans into boiling sugar liquid for curing, and pouring the black beans into a vacuum tank for soaking; (IV) mixing 1mL germinated black rice vinegar, 30mL aged black rice juice, 10g germinated black soybean aged by sugar, 4g sucrose, 0.1g citric acid and 0.05g taurine. The invention has the advantages that: (1) through scientific germination and fermentation, the nutritional function of the raw materials is kept and maximized best; (2) the taurine is added to form effective synergistic effect; (3) the vinegar beverage has rich nutrition and antioxidant function, and the rich anthocyanin has protective effect on long-term fatigue of computer family.
CN103478816A discloses a coarse cereal watermelon peel vinegar beverage and a preparation method thereof, wherein the coarse cereal watermelon peel vinegar beverage is prepared by mixing a coarse cereal watermelon peel vinegar stock solution and tea water according to the weight ratio of 1: 1-10, and the preparation method is based on the existing basic process of grain vinegar brewing, adding watermelon peel juice for fermentation, adding watermelon juice, red date, medlar, ginseng, brown sugar and honey at the later stage, and carrying out the steps of ageing, filtering, blending, sterilizing and the like to obtain the finished product.
CN101647594 discloses a foaming black rice fruit vinegar and a preparation method thereof, which make full use of the food supplement characteristics of natural raw materials such as fruits, black rice, black glutinous rice and the like, and comprehensively use the technologies such as combined fermentation, vinegar making and the like, emphatically highlight the nutritional value and product added value of the foaming black rice fruit vinegar product, and the beautifying, skin-moistening and health-care functions, and combine the air-entrapping and foaming technology to embody the advantages of the foaming black rice fruit vinegar beverage in visual and sensory effects, color, aroma and taste, and have the effects of moistening skin, beautifying, preserving health and health.
CN103773669A discloses a preparation method of cactus and black rice nutritional vinegar, which comprises the steps of firstly processing raw materials, removing spines and peels of the cactus, and then pulping for later use; then, the black rice is crushed, and starch gelatinization liquefaction and saccharification are carried out; secondly, alcoholic fermentation, namely adding the cactus juice into the saccharified mash, and adding yeast for alcoholic fermentation; and finally, performing liquid-state deep acetic fermentation, and performing post-treatment procedures such as rough filtration, sterilization, ageing, blending, fine filtration and the like. Compared with the existing processing method of the edible vinegar, the processing method of the invention has the following advantages and outstanding effects: improves the utilization rate and the processing depth of the black rice and the cactus, has high fermentation speed, low production cost and high automation degree, and is suitable for large-scale industrial production. The product has pure fragrance and unique flavor; the product has rich sour taste and rich nutrition, can prevent hypertension, hyperlipemia and hyperglycemia, eliminate fatigue, resist aging, beautify and care skin, and the like, and greatly enhances the nutrition and health care functions of the health care vinegar.
The raw materials are mainly concerned, the traditional single acetic acid bacteria fermentation is still adopted in the preparation method, the content of acetic acid in the finished product is high, the astringency is heavy, the product is not easy to enter the mouth, the utilization rate of the raw materials by the single bacteria is not high, great waste is caused, and the content and the variety of various nutrient substances and functional components are not rich enough.
Therefore, the problem to be solved is to develop health care vinegar and vinegar beverage which have softer taste and richer nutrition.
Disclosure of Invention
The invention provides health-care vinegar taking black rice as a main raw material, a functional health-care vinegar beverage rich in active lactobacillus, vinegar and a preparation method and application of the functional health-care vinegar beverage containing the active lactobacillus. The improved brewing process involved in the preparation method can enhance the mouthfeel and improve the flavor; the health-care functions of protecting liver, regulating intestinal flora and the like are added, and the requirements of people on multiple levels of taste, nutrition, health care and the like can be better met.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides health-care edible vinegar which tastes slightly acidic, has the total acid content of 3-5g/100mL, is black in product color and is rich in organic selenium and nonvolatile acid; wherein the content of the non-volatile acid is not less than 2.36g/100mL, the content of the lactic acid reaches 1.04g/100g, and the content of the organic selenium reaches 17.00 mu g/mL.
The health care edible vinegar beverage containing lactic acid bacteria provided by the invention has soft taste, the total acid content can reach 0.5-1.0g/100mL, the health care edible vinegar beverage has rich and harmonious fragrance, the taste is soft, the texture is uniform and consistent, the number of active lactic acid bacteria is not less than 1 multiplied by 106cfu/mL。
The invention provides a preparation method of health care edible vinegar beverage containing lactic acid bacteria, which comprises the following steps:
step 1, raw material treatment: the raw materials are selected from high-quality black rice with full grains and no mildew as a main material, and a bran and bran mixture as an auxiliary material, wherein bran and bran are the most commonly used auxiliary materials in the acetic acid fermentation stage of the traditional brewed vinegar, so that not only can nutrient substances be provided for microbial fermentation, but also the looseness and air permeability of vinegar grains can be maintained. The main material is firstly crushed by an ultrafine crusher, sieved by a 60-mesh sieve, mixed with water according to the volume ratio (1: 1-10), and then gelatinized for 50-60min at the temperature of 55-60 ℃, and the temperature is kept for standby application.
Step 2, saccharification: adding saccharifying enzyme into gelatinized fructus Zizaniae Caduciflorae, and saccharifying at 55 deg.C for 10-12 h.
Step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: (0.1-0.2): (0.35-0.45): (3-4).
Step 4, alcoholic fermentation: and (2) conveying the material mixed with the yeast to an alcohol fermentation tank, controlling the temperature of a fermentation chamber to be 30-32 ℃, inoculating yeast and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the yeast inoculation amount is 6-7% of the material volume, and the lactobacillus inoculation amount is 10-12% of the material volume; carrying out open fermentation in the first 4 days, carrying out heat preservation on the periphery of the fermentation tank to ensure that the fermentation temperature reaches 32-36 ℃, stirring twice per day, standing for fermentation for at least 10 days, controlling the temperature of the fermentation chamber at 28-30 ℃ until the temperature of the raw materials in the tank is reduced, and ending the alcoholic fermentation stage; the alcohol content of the fermented mash is 7-9 deg.
The open fermentation is beneficial to the rapid propagation of microorganisms, and then the static fermentation is carried out for at least 10 days, so that the microorganisms are beneficial to fully decomposing and metabolizing macromolecular nutrient substances in the raw materials, the fermentation is complete, and the flavor factors of the product are rich; the simultaneous inoculation and fermentation of lactic acid bacteria and yeast is the characteristic of alcohol fermentation of the product, and is also an important factor for improving the content of lactic acid and the flavor.
Step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 60-70% of the weight of the material to ensure that the alcohol content is 4-5 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating lactobacillus at the initial stage of fermentation, wherein the inoculation amount is 5-6% of the volume of the fermented grains, the fermentation temperature is controlled at 25-30 ℃, after standing fermentation is carried out for 8-36h, inoculating acetic acid bacteria for mixed fermentation, the inoculation amount is 5-6% of the volume of the fermented grains, the fermentation temperature is increased to 30-40 ℃, turning over the fermented grains in the whole cylinder, keeping the temperature of the vinegar grains for acetic acid fermentation for 9-11 days, naturally lowering the temperature, and completing the acetic acid fermentation to obtain the fermented and mature vinegar grains.
The water content and the alcohol content of the fermented grains are adjusted according to the proportion, so that the stable metabolism of lactic acid bacteria and acetic acid bacteria can be promoted, and the phenomenon that the acetic acid is oxidized in the later stage of fermentation to influence the yield and the taste of products is prevented. Meanwhile, the characteristic of acetic acid fermentation of the product is that proper strains are inoculated to different stages of the acetic acid fermentation for mixed fermentation, and the mixed fermentation is another important factor for ensuring that the content of lactic acid is continuously increased in the acetic acid fermentation stage and improving the flavor.
Step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days.
Step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: (1-1.5) to obtain the original vinegar, wherein the acidity of the original vinegar reaches 3-5g/100 mL.
Step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 95-115 deg.C for 20-30 min.
Step 9, blending: adding one or more of sterilized white sugar, Mel, or stabilizer into the original vinegar as required, adding purified water to the rest, stirring, homogenizing under 10-15MPa at 5-10 deg.C for 1-3 times to obtain health promotion edible vinegar.
Step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentation at an amount of 106-1010The fermentation temperature is 37 ℃ and the fermentation time is 4 h. And packaging into aseptic packaging container under aseptic condition, and refrigerating at 0-5 deg.C to obtain health edible vinegar beverage containing lactobacillus.
Further, in the step 3, the yeast for making hard liquor is a finished product yeast which is prepared by taking barley, wheat and peas as raw materials and enriching aspergillus, rhizopus and yeast microorganisms in nature. The yeast prepared by adopting the three raw materials can provide an optimal carbon and nitrogen nutrient source and required enzyme systems such as amylase, saccharifying enzyme, protease and the like for microorganisms.
In the step 3, the aspergillus kawachii is added to be used as a saccharifying agent, so that the raw materials are fully saccharified, inorganic selenium can be converted into organic selenium by the aspergillus kawachii, and the health-care function of the vinegar beverage is improved.
In step 4, selenium-enriched yeast is preferably selected as the yeast, so as to increase the content of organic selenium in the vinegar beverage. The selenium-rich yeast is purchased from Angel Yeast GmbH, and has a material number of 82000555.
Further, in the step 4, the Lactobacillus is preferably Lactobacillus plantarum (cic 20022), which plays an important role in the lactic acid formation process, and the Lactobacillus plantarum and the yeast are mixed for fermentation, so that the flavor of the vinegar beverage can be remarkably improved, and the aromatic components of the vinegar beverage can be increased. The lactobacillus plantarum is purchased from China center for industrial microorganism strain preservation management.
Further, in the step 5, Lactobacillus casei and Lactobacillus helveticus can be adopted as the Lactobacillus casei, and Lactobacillus helveticus (Lactobacillus helveticus) AAF1-5 with the preservation number of CGMCC No.12062 is preferably adopted as the Lactobacillus, and the Lactobacillus strain is selected from vinegar mash in Shanxi old vinegar fermentation vigorous stage, and the colony characteristics are as follows: the bacterial colony is small, round, milky white, neat in edge and facultative anaerobic; gram positive, no spores; the strain has the capabilities of resisting high temperature and acid and producing extracellular polysaccharide with high yield, is applied to the vinegar fermentation process, and has the characteristics of shortening the fermentation period, improving the content of important physiological active ingredients in vinegar products, improving the antioxidant function of the vinegar products and the like. The strain has an optimum growth temperature range of 30-47 deg.C and a growth pH range of 3.0-7.0, and can be metabolized to produce organic acids and extracellular active polysaccharides.
The Lactobacillus helveticus is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation place is the microorganism research institute of China academy of sciences No. 3, Xilu No.1 of North Cheng, south China, Beijing, the preservation number is CGMCC No.12062, the preservation time is 2016 years, 01 months and 14 days, and the Lactobacillus helveticus is classified and named as Lactobacillus helveticus.
Further, in the step 5, the acetic acid bacteria are subjected to mixed fermentation, wherein the acetic acid bacteria are the acetic acid bacteria Shanghai No. 1.01 or Acetobacter pasteurianus AS1.41, preferably a pure culture of the acetic acid bacteria Shanghai No. 1.01 (purchased from brewing science institute of Shanghai city, Dongyun Hangulu 1175, and postal code 200060), and the bacteria have stable hydrogen energy and high acid production amount.
Further, in the step 9, the blending is performed according to the following steps: 8-15% (v/v) of raw vinegar, 3-6% (m/v) of honey and 0.2-0.5% (m/v) of stabilizer, and adding purified water to the rest, adjusting the final sugar degree according to 1.7g of white granulated sugar required by 1 degree acid, mixing uniformly and blending.
Further, in the step 9, the stabilizer is a compound stabilizer of mono-diglycerol fatty acid ester, sodium alginate, carrageenan, sucrose fatty acid ester and xanthan gum, and the adding mass of the stabilizer accounts for 0.2-0.5% of the total volume of the vinegar beverage; the volume percentage of each component in the compound stabilizer is as follows: mono-and diglycerol fatty acid esters: sodium alginate: carrageenin: sucrose fatty acid ester: xanthan gum 0.05-0.1: 0.06-0.1: 0.03-0.1: 0.01-0.12: 0.07-0.1.
Further, in the step 10, the Lactobacillus is Lactobacillus bulgaricus (Lactobacillus bulgaricus) CICC 6032 and Lactobacillus rhamnosus (Lactobacillus rhamnosus) CICC 20255, which are mixed according to a volume ratio, wherein the Lactobacillus bulgaricus: lactobacillus rhamnosus ═ 1: 1. the Lactobacillus bulgaricus and the Lactobacillus rhamnosus are purchased from China center for culture Collection of industrial microorganisms.
Advantageous effects
1. Lactic acid bacteria, selenium-enriched yeast and acetic acid bacteria are added for synergistic fermentation in the processes of alcoholic fermentation and acetic acid fermentation, so that the content of lactic acid in the product is increased, and the flavor and taste of the product are improved;
2. the selenium-enriched yeast converts inorganic selenium into organic selenium, so that selenium element can be better absorbed by a human body, and the effects of resisting oxidation, preventing tumors and enhancing the immunity of the organism of the product are improved.
3. The active lactobacillus added in the later period can play a synergistic role with the antioxidant ingredients in the vinegar beverage, and regulate the flora balance in the intestinal tract of human body to form an antibacterial biological barrier.
Drawings
FIG. 1 is a process flow diagram of the preparation method of health care edible vinegar beverage containing lactic acid bacteria.
Detailed Description
The Lactobacillus helveticus is specifically Lactobacillus helveticus AAF1-5, the strain is stored in the common microorganism center of China Committee for culture Collection of microorganisms, the storage place is the microorganism research institute of China academy of sciences No. 3, west Lu No.1 of North Chen West province in the sunny region of Beijing, the storage number is CGMCC No.12062, and the storage time is 2016 years, 01 months and 14 days.
The Lactobacillus helveticus strain is screened from vinegar grains in a Shanxi mature vinegar fermentation vigorous stage, the strain is small in colony, round in colony, milky white, regular in edge and facultative anaerobic; gram positive, no spores; the physiological and biochemical characteristics of the strain are glucose heterotype fermentation, the strain is strong in acid resistance (can normally grow at pH3.0-4.0), high in temperature resistance (can normally grow at 45 ℃), high in growth speed (the OD600 is about 5.0 after being cultured in MRS culture medium for 24 hours at 37 ℃, the pH value can be reduced to be below 4.0), and the total acid (calculated by lactic acid) produced in the MRS culture medium is more than 1.7mg/100 mL; meanwhile, the optimum growth temperature is 30-47 ℃, the growth pH range is 3.0-7.0, and the organic acid and extracellular active polysaccharide can be produced through metabolism.
The culture method of the lactobacillus helveticus CGMCC No.12062 comprises the following steps:
inoculating Lactobacillus helveticus activated by a test tube slant into an MRS culture medium, and performing static culture at 37 ℃ for 12-18h to obtain first-grade seeds, wherein OD600 is 1.0-1.8; inoculating the first-level seeds to an MRS culture medium according to the inoculation amount of 1% by volume percentage, and performing static culture at 37 ℃ for 12-18h to obtain second-level seeds; inoculating the second-level seeds into an enrichment medium according to the inoculation amount of 10 volume percent, and performing static culture at 37 ℃ for 20-24h to obtain the lactobacillus helveticus.
The MRS culture medium comprises the following components in percentage by mass and volume: 2% of glucose, 1% of peptone, 1% of beef extract, 0.5% of yeast extract, 0.5% of anhydrous sodium acetate, 800.1% (v/v) of tween, 0.2% of ammonium citrate, 0.2% of dipotassium phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate and adjusting the pH to be 6.2-6.8.
The enrichment medium comprises the following components in percentage by mass and volume: 2% of glucose, 1% of peptone, 1% of beef extract, 0.5% of yeast extract, 0.5% of anhydrous sodium acetate, 800.1% (v/v) of tween, 0.2% of ammonium citrate, 0.2% of dipotassium phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate, 10-15% of wort and adjusting the pH to 6.2-6.8.
Obtaining of the lactobacillus helveticus:
(1) primary screening of strains: diluting and coating an MRS culture medium plate added with 0.5% calcium carbonate in vinegar grains in a Shanxi mature vinegar vigorous fermentation stage by adopting a double-layer plate method, culturing for 48h at 37 ℃, selecting bacterial colonies with transparent rings, carrying out streaking purification for many times until the shapes of microbial colonies in a culture dish are completely consistent, selecting a single bacterial colony to the MRS culture medium, culturing for 12h, preserving a strain glycerol tube, freezing for one day in a refrigerator at 20 ℃ below zero, and putting the strain glycerol tube into the refrigerator at 80 ℃ below zero for long-term preservation.
(2) Re-screening of the strains: and (3) performing a fermentation experiment on the preliminarily screened strain, standing and fermenting the strain in an MRS culture medium at 37 ℃ for 48h, extracting crude polysaccharide by using an ethanol precipitation method, and measuring the polysaccharide content by using a phenol-sulfuric acid method to obtain the lactobacillus AAF1-5 with high polysaccharide yield, wherein the polysaccharide content is 185.0 +/-0.1 mg/L. Extracting bacterial genome, amplifying a bacterial 16S rDNA sequence by PCR, uploading a sequencing result to Genbank for comparison, identifying that the strain is Lactobacillus helveticus (Lactobacillus helveticus), and the strain is AAF1-5 in the serial number, wherein the strain is stored in the common microorganism center of China Committee for culture Collection of microorganisms, the storage place is the microorganism research institute of China academy of sciences (zip code 100101) No. 3 of the Xilu No. 3 of the North Cheng of the sunward area in Beijing, the storage number is 120CC No.12062, and the storage time is 2016 (14) years, 01 and 14.
The technical solution of the present invention is further illustrated by the following specific examples.
Example 1
A preparation method of health care edible vinegar beverage containing lactic acid bacteria comprises the following steps:
step 1, raw material treatment: the raw materials are black rice as main material, the black rice is crushed by an ultrafine crusher, and the crushed black rice is sieved by a 60-mesh sieve according to the volume ratio of 1: 1, mixing with water, gelatinizing at 55 ℃ for 50min, and keeping the temperature for later use;
step 2, saccharification: adding saccharifying enzyme into the gelatinized black rice, and saccharifying for 10h at 55 ℃;
step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: 0.1: 0.35: 3; the yeast for making the hard liquor is a finished product yeast which is prepared by taking barley, wheat and peas as raw materials and enriching aspergillus, rhizopus and yeast microorganisms in nature;
step 4, alcoholic fermentation: and (3) feeding the material mixed with the yeast into an alcohol fermentation tank, controlling the temperature of a fermentation chamber at 30-32 ℃, inoculating selenium-enriched yeast and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the inoculation amount of the selenium-enriched yeast is 6 percent of the volume of the material, and the inoculation amount of the lactobacillus plantarum CICC 20022 is 10 percent of the volume of the material; carrying out open fermentation in the first 4 days, carrying out heat preservation on the periphery of the fermentation tank to ensure that the fermentation temperature reaches 32-36 ℃, stirring twice a day, standing for fermentation for 10 days, controlling the temperature of the fermentation chamber at 28-30 ℃ until the temperature of the raw materials in the tank is reduced, and finishing the alcohol fermentation stage, wherein the alcohol content of fermented mash after fermentation is 9 degrees; the selenium-rich yeast is purchased from Angel Yeast GmbH, and has a material number of 82000555;
step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 60 percent of the weight of the material to ensure that the alcohol content is 4 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating lactobacillus helveticus CGMCC No.12062 at the initial stage of fermentation, wherein the inoculation amount is 5.5% of the volume of the fermented grains, the fermentation temperature is controlled at 25-30 ℃, after standing fermentation for 12h, inoculating No. 1.01 acetic acid bacteria of Shanghai brewing for mixed fermentation, the inoculation amount is 5% of the volume of the fermented grains, the fermentation temperature is increased to 30-40 ℃, the fermented grains are turned over in the whole cylinder, the temperature of the vinegar grains is kept for acetic acid fermentation for 11 days, the temperature is naturally reduced, and the acetic acid fermentation is completed to obtain the fermented and mature vinegar grains;
step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days;
step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: 1, performing circulating loop pouring to obtain the original vinegar, wherein the acidity of the original vinegar reaches 5g/100 mL;
step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 95 deg.C for 30 min;
step 9, blending: adding sterilized white granulated sugar (1.7 g of white granulated sugar is needed for 1 degree acid), 4% (m/v) honey or 0.2% (m/v) compound stabilizer (the volume percentage of each stabilizer added in the original vinegar is respectively 0.05% of mono-diglycerol fatty acid ester, 0.06% of sodium alginate, 0.03% of carrageenan, 0.01% of sucrose fatty acid ester and 0.07% of xanthan gum), stirring uniformly and homogenizing at the homogenizing pressure of 10-15MPa and the temperature of 5-10 ℃ for 1-3 times to obtain the health care vinegar;
step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentation at an amount of 1010The fermentation temperature is 37 ℃ and the fermentation time is 4 h. And placing into sterile packaging container under aseptic condition, and refrigerating at 0 deg.C to obtain health edible vinegar beverage containing lactobacillus with acidity of 1.0g/100 mL.
Example 2
A preparation method of health care edible vinegar beverage containing lactic acid bacteria comprises the following steps:
step 1, raw material treatment: selecting high-quality black rice as a main material, crushing the black rice by using an ultrafine crusher, sieving the crushed black rice by using a 60-mesh sieve, and mixing the crushed black rice with the superfine crusher according to a volume ratio of 1: 5, mixing with water, gelatinizing at 58 ℃ for 60min, and keeping the temperature for later use;
step 2, saccharification: adding saccharifying enzyme into the gelatinized black rice, and saccharifying for 10h at 55 ℃;
step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: 0.15: 0.38: 3.5;
step 4, alcoholic fermentation: and (3) conveying the material mixed with the yeast to an alcohol fermentation tank, controlling the temperature of a fermentation chamber to be 30-32 ℃, inoculating yeast and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the inoculation amount of the selenium-enriched yeast is 6.5 percent of the volume of the material, the lactobacillus plantarum CICC 20022 is 11 percent of the volume of the material; carrying out open fermentation in the first 4 days, carrying out heat preservation on the periphery of the fermentation tank to ensure that the fermentation temperature reaches 32-36 ℃, stirring twice a day, standing for fermentation for 10 days, controlling the temperature of the fermentation chamber at 28-30 ℃ until the temperature of the raw materials in the tank is reduced, and finishing the alcohol fermentation stage, wherein the alcohol content of fermented mash after fermentation is 9 degrees; the selenium-rich yeast is purchased from Angel Yeast GmbH, and has a material number of 82000555;
step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 65 percent of the weight of the material to ensure that the alcohol content is 5 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating lactobacillus helveticus CGMCC No.12062 at the initial stage of fermentation, wherein the inoculation amount is 5.5% of the volume of the fermented grains, the fermentation temperature is controlled at 25-30 ℃, after standing fermentation is carried out for 36h, inoculating No. 1.01 acetic acid bacteria of Shanghai brewing for mixed fermentation, the inoculation amount is 5.5% of the volume of the fermented grains, the fermentation temperature is increased to 30-40 ℃, the fermented grains are turned over in the whole cylinder, the temperature of the vinegar grains is kept for acetic acid fermentation for 11 days, the temperature is naturally reduced, and the acetic acid fermentation is finished to obtain the fermented and mature vinegar grains;
step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days;
step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: performing circulating loop spraying at a volume ratio of 1.2 to obtain original vinegar with acidity of 4g/100 mL;
step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 115 deg.C for 30 min;
step 9, blending: adding sterilized white sugar (1.7 g white sugar for 1 degree acid), Mel 4% (m/v), and compound stabilizer 0.35% (m/v) (the volume percentage of various stabilizers added into original vinegar is single, diglycerol fatty acid ester 0.08%, sodium alginate 0.07%, carrageenan 0.05%, sucrose fatty acid ester 0.07%, and xanthan gum 0.08%), stirring well, homogenizing at homogenizing pressure of 10-15MPa and temperature of 5-10 deg.C for 1-3 times to obtain health promotion edible vinegar,
step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentation at an amount of 108The fermentation temperature is 37 ℃ and the fermentation time is 4 h. And placing into sterile packaging container under aseptic condition, and refrigerating at 4 deg.C to obtain health edible vinegar beverage containing lactobacillus with acidity of 0.8g/100 mL.
Example 3
A preparation method of health care edible vinegar beverage containing lactic acid bacteria comprises the following steps:
step 1, raw material treatment: selecting high-quality black rice as a main material, crushing the black rice by using an ultrafine crusher, sieving the black rice by using a 60-mesh sieve, and mixing the crushed black rice with the superfine crusher according to a volume ratio of 1: 10 is mixed with water, then is gelatinized for 50-60min at the temperature of 60 ℃, and the temperature is kept for standby application;
step 2, saccharification: adding saccharifying enzyme into the gelatinized black rice, and saccharifying for 12h at 55 ℃;
step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: 0.2: 0.45: 4;
step 4, alcoholic fermentation: and (3) feeding the material mixed with the yeast into an alcohol fermentation tank, controlling the temperature of a fermentation chamber at 30-32 ℃, inoculating selenium-enriched yeast and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the inoculation amount of the selenium-enriched yeast is 7% of the volume of the material, and the inoculation amount of the lactic acid bacteria is 12% of the volume of the material; carrying out open fermentation in the first 4 days, carrying out heat preservation on the periphery of the fermentation tank to ensure that the fermentation temperature reaches 32-36 ℃, stirring twice a day, standing for fermentation for 10 days, controlling the temperature of the fermentation chamber at 28-30 ℃ until the temperature of the raw materials in the tank is reduced, and finishing the alcohol fermentation stage, wherein the alcohol content of fermented mash after fermentation is 9 degrees;
step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 70 percent of the weight of the material to ensure that the alcohol content is 4 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating lactobacillus casei at the initial stage of fermentation, wherein the inoculation amount is 6% of the volume of the fermented grains, the fermentation temperature is controlled to be 25-30 ℃, after standing fermentation is carried out for 8 hours, inoculating lactobacillus pasteurianus AS1.41 for mixed fermentation, the inoculation amount is 6% of the volume of the fermented grains, the fermentation temperature is increased to 30-40 ℃, turning the fermented grains in the whole cylinder, keeping the temperature of the vinegar grains for acetic fermentation for 11 days, naturally reducing the temperature, and completing the acetic fermentation to obtain the fermented vinegar grains;
step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days;
step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: performing circulating loop spraying at a volume ratio of 1.5 to obtain original vinegar with acidity of 3g/100 mL;
step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 95 deg.C for 30 min;
step 9, blending: sterilized white granulated sugar (1.7 g of white granulated sugar is needed for 1 degree acid), 6% (m/v) of honey and 0.5% (m/v) of compound stabilizer are added into the original vinegar (the volume percentage of each stabilizer added into the original vinegar is respectively 0.1% of mono-diglycerol fatty acid ester, 0.1% of sodium alginate, 0.1% of carrageenan, 0.12% of sucrose fatty acid ester and 0.1% of xanthan gum), the raw vinegar is uniformly stirred and homogenized at the homogenizing pressure of 10-15MPa and the temperature of 10 ℃ for 1-3 times, and the health care vinegar is obtained.
Step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentation at an amount of 106The fermentation temperature is 37 ℃ and the fermentation time is 4 h. And placing into sterile packaging container under aseptic condition, and refrigerating at 4 deg.C to obtain health edible vinegar beverage containing lactobacillus with acidity of 0.5g/100 mL.
Comparative example 1
A preparation method of health care edible vinegar beverage containing lactic acid bacteria comprises the following steps:
step 1, raw material treatment: the raw materials are black rice as main material, the black rice is crushed by an ultrafine crusher, and the crushed black rice is sieved by a 60-mesh sieve according to the volume ratio of 1: 1, mixing with water, gelatinizing at 55 ℃ for 50min, and keeping the temperature for later use;
step 2, saccharification: adding saccharifying enzyme into the gelatinized black rice, and saccharifying for 10h at 55 ℃;
step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: 0.1: 0.35: 3; the yeast for making the hard liquor is a finished product yeast which is prepared by taking barley, wheat and peas as raw materials and enriching aspergillus, rhizopus and yeast microorganisms in nature;
step 4, alcoholic fermentation: and (3) feeding the material mixed with the yeast into an alcohol fermentation tank, controlling the temperature of a fermentation chamber at 30-32 ℃, inoculating selenium-enriched yeast and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the inoculation amount of the selenium-enriched yeast is 6 percent of the volume of the material, and the inoculation amount of the lactobacillus plantarum CICC 20022 is 10 percent of the volume of the material; carrying out open fermentation in the first 4 days, carrying out heat preservation on the periphery of the fermentation tank to ensure that the fermentation temperature reaches 32-36 ℃, stirring twice a day, standing for fermentation for 10 days, controlling the temperature of the fermentation chamber at 28-30 ℃ until the temperature of the raw materials in the tank is reduced, and finishing the alcohol fermentation stage, wherein the alcohol content of fermented mash after fermentation is 9 degrees; the selenium-rich yeast is purchased from Angel Yeast GmbH, and has a material number of 82000555;
step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 60 percent of the weight of the material to ensure that the alcohol content is 4 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating only the acetic acid bacteria Shanghai brewing No. 1.01 in the initial fermentation stage, fermenting, wherein the inoculation amount is 5% of the volume of the fermented grains, the fermentation temperature is raised to 30-40 ℃, the fermented grains are turned over in the whole cylinder, the temperature of the vinegar grains is kept, the acetic acid fermentation is carried out for 11 days, the temperature is naturally reduced, and the acetic acid fermentation is finished to obtain the fermented and mature vinegar grains;
step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days;
step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: 1, performing circulating loop pouring to obtain the original vinegar, wherein the acidity of the original vinegar reaches 5g/100 mL;
step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 95 deg.C for 30 min;
step 9, blending: adding sterilized white granulated sugar (1.7 g of white granulated sugar is needed for 1 degree acid), 4% (m/v) honey or 0.2% (m/v) compound stabilizer (the volume percentage of each stabilizer added in the original vinegar is respectively 0.05% of mono-diglycerol fatty acid ester, 0.06% of sodium alginate, 0.03% of carrageenan, 0.01% of sucrose fatty acid ester and 0.07% of xanthan gum), stirring uniformly and homogenizing at the homogenizing pressure of 10-15MPa and the temperature of 5-10 ℃ for 1-3 times to obtain the health care vinegar;
step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentationIs 1010The fermentation temperature is 37 ℃ and the fermentation time is 4 h. And placing into sterile packaging container under aseptic condition, and refrigerating at 0 deg.C to obtain health edible vinegar beverage containing lactobacillus with acidity of 1.0g/100 mL.
Comparative example 2
A preparation method of health care edible vinegar beverage containing lactic acid bacteria comprises the following steps:
step 1, raw material treatment: selecting high-quality black rice as a main material, crushing the black rice by using an ultrafine crusher, sieving the crushed black rice by using a 60-mesh sieve, and mixing the crushed black rice with the superfine crusher according to a volume ratio of 1: 5, mixing with water, gelatinizing at 58 ℃ for 60min, and keeping the temperature for later use;
step 2, saccharification: adding saccharifying enzyme into the gelatinized black rice, and saccharifying for 10h at 55 ℃;
step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: 0.15: 0.38: 3.5;
step 4, alcoholic fermentation: and (3) conveying the material mixed with the yeast to an alcohol fermentation tank, controlling the temperature of a fermentation chamber to be 30-32 ℃, and adding saccharomyces cerevisiae and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the inoculation amount of the saccharomyces cerevisiae is 6.5 percent of the volume of the material, the lactobacillus plantarum CICC 20022 is 11 percent of the volume of the material; carrying out open fermentation in the first 4 days, carrying out heat preservation on the periphery of the fermentation tank to ensure that the fermentation temperature reaches 32-36 ℃, stirring twice a day, standing for fermentation for 10 days, controlling the temperature of the fermentation chamber at 28-30 ℃ until the temperature of the raw materials in the tank is reduced, and finishing the alcohol fermentation stage, wherein the alcohol content of fermented mash after fermentation is 9 degrees; the saccharomyces cerevisiae was purchased from Angel Yeast GmbH;
step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 65 percent of the weight of the material to ensure that the alcohol content is 5 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating lactobacillus helveticus CGMCC No.12062 at the initial stage of fermentation, wherein the inoculation amount is 5.5% of the volume of the fermented grains, the fermentation temperature is controlled at 25-30 ℃, after standing fermentation is carried out for 36h, inoculating No. 1.01 acetic acid bacteria of Shanghai brewing for mixed fermentation, the inoculation amount is 5.5% of the volume of the fermented grains, the fermentation temperature is increased to 30-40 ℃, the fermented grains are turned over in the whole cylinder, the temperature of the vinegar grains is kept for acetic acid fermentation for 11 days, the temperature is naturally reduced, and the acetic acid fermentation is finished to obtain the fermented and mature vinegar grains;
step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days;
step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: performing circulating loop spraying at a volume ratio of 1.2 to obtain original vinegar with acidity of 4g/100 mL;
step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 115 deg.C for 30 min;
step 9, blending: adding sterilized white sugar (1.7 g white sugar for 1 degree acid), Mel 4% (m/v), and compound stabilizer 0.35% (m/v) (the volume percentage of various stabilizers added into original vinegar is single, diglycerol fatty acid ester 0.08%, sodium alginate 0.07%, carrageenan 0.05%, sucrose fatty acid ester 0.07%, and xanthan gum 0.08%), stirring well, homogenizing at homogenizing pressure of 10-15MPa and temperature of 5-10 deg.C for 1-3 times to obtain health promotion edible vinegar,
step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentation at an amount of 108The fermentation temperature is 37 ℃ and the fermentation time is 4 h. And placing into sterile packaging container under aseptic condition, and refrigerating at 4 deg.C to obtain health edible vinegar beverage containing lactobacillus with acidity of 0.8g/100 mL.
Comparison of the relevant parameters of the examples and comparative examples:
| index (I) | Example 1 | Comparative example 1 | Example 2 | Comparative example 2 |
| Non-volatile acid content (g/100mL) | 2.41 | 1.98 | 2.26 | 2.30 |
| Total ester content (g/100mL) | 5.44 | 5.01 | 5.32 | 4.98 |
| Lactic acid (g/100g) | 1.04 | 0.78 | 0.99 | 0.95 |
| Organic selenium content (mug/mL) | 17.00 | 17.00 | 17.00 | Micro-scale |
| Fragrance (fen) | 8.5 | 7.8 | 8.3 | 7.9 |
From the above table results, the following conclusions can be drawn: compared with the comparative example 1 without adding lactobacillus helveticus CGMCC No.12062, the addition of lactobacillus helveticus CGMCC No.12062 in the embodiment 1 can obviously increase the content of non-volatile acid and lactic acid and obviously improve the flavor of the lactobacillus helveticus CGMCC No. 12062; compared with the method of adding the saccharomyces cerevisiae in the comparative example 2, the method for adding the selenium-rich yeast in the embodiment 2 can increase the content of organic selenium and improve the health care function of the saccharomyces cerevisiae.
Test example 1
The health vinegar beverage containing lactic acid bacteria prepared in examples 1 to 3 was subjected to the examination of the number of viable bacteria in the product.
And (3) detecting the number of the viable bacteria: respectively sucking 1mL of health edible vinegar beverage containing lactobacillus at 1, 3, 5, and 7 days after filling, diluting with proper concentration gradient, and detecting viable count of 0.2mL sample by coating method to obtain average value of 106The content/mL of the active lactobacillus contained health care vinegar beverage is fully proved to be rich in the active lactobacillus.
Test example 2
Animal experiment of liver protecting effect
(1) 48 mice of 20. + -.2 g weight male ICR breed (SPF grade) were randomly divided into 6 groups: the blank control group is not treated, the model control group is not treated after molding, the positive control group is bifendate (150mg/kg), the experimental group is health edible vinegar group, and health edible vinegar beverage group containing active lactobacillus. The test mice were orally administered with the test sample, the blank control group and the model control group with distilled water, and with the volume of 3mL/kg, the positive control group with bifendate was orally administered. Weigh twice weekly and adjust the dose according to body weight. Gavage was performed daily for 21 days. At the end of the test sample, the experimental group, the model group and the positive control group are subjected to one-time gavage and are given with 12mL/kg of 50% ethanol, and the blank control group is given with equal volume of distilled water. Animals were sacrificed after 16h of fasting after alcohol administration, and the supernatant was centrifuged after blood sampling from the eye to detect alanine Aminotransferase (ALT), aspartate Aminotransferase (AST), Malondialdehyde (MDA) and superoxide dismutase (SOD).
(2) And experimental results
Blood was collected from the eyeball, and the level of change in ALT, AST, MDA and SOD in the serum was measured after centrifugation, and the results are shown in the following table.
The above results show that the health vinegar and the health vinegar beverage containing the active lactobacillus can effectively reduce the contents of MDA, ALT and AST in serum and increase the content of SOD, which indicates that the health vinegar and the health vinegar beverage containing the active lactobacillus have certain prevention effect on liver injury.
The invention has been described in an illustrative manner, and it will be understood by those skilled in the art that various changes, substitutions and alterations in the materials, amounts and sequence of steps of the embodiments described herein may be made without departing from the spirit and scope of the invention, and that the invention is to be limited only by the specific parameters set forth.
Claims (8)
1. A preparation method of health care vinegar comprises the following steps:
step 1, raw material treatment: the black rice is sieved by a 60-mesh sieve by adopting an ultrafine pulverizer, and the volume ratio is 1: 1-10, mixing with water, and gelatinizing at 55-60 deg.C for 50-60 min;
step 2, saccharification: adding saccharifying enzyme into gelatinized black rice, and saccharifying at 55 deg.C for 10-12 hr;
step 3, mixing yeast: adding aspergillus kawachii, yeast for making hard liquor and water into the saccharified black rice, uniformly stirring and compacting, wherein the weight ratio of the black rice to the aspergillus kawachii to the yeast for making hard liquor to be made hard liquor is 1: 0.1-0.2: 0.35-0.45: 3-4;
step 4, alcoholic fermentation: and (2) conveying the material mixed with the yeast to an alcohol fermentation tank, controlling the temperature of a fermentation chamber to be 30-32 ℃, inoculating yeast and lactic acid bacteria for mixed fermentation, wherein the fermentation conditions are as follows: the yeast inoculation amount is 6-7% of the material volume, and the lactobacillus inoculation amount is 10-12% of the material volume; fermenting in open air for the first 4 days at 32-36 deg.C under stirring twice a day, standing for at least 10 days, controlling the temperature of the fermentation chamber at 28-30 deg.C until the temperature of the raw materials in the tank is reduced, and ending the alcoholic fermentation stage; the alcohol content of the fermented mash is 7-9 degrees;
step 5, acetic fermentation: after the alcoholic fermentation is finished, adding bran and bran coat into the fermented glutinous rice as auxiliary materials, wherein the weight ratio of the fermented glutinous rice to the auxiliary materials is 1: 1, after uniformly stirring, adjusting the water content to 60-70% of the weight of the material to ensure that the alcohol content is 4-5 degrees, obtaining freshly mixed fermented grains, and pouring the freshly mixed fermented grains into an acetic acid fermentation tank; inoculating lactobacillus at the initial stage of fermentation, wherein the inoculation amount is 5-6% of the volume of the fermented grains, the fermentation temperature is controlled at 25-30 ℃, after standing fermentation is carried out for 8-36h, inoculating acetic acid bacteria for mixed fermentation, the inoculation amount is 5-6% of the volume of the fermented grains, the fermentation temperature is increased to 30-40 ℃, turning over the fermented grains in the whole cylinder, keeping the temperature of the vinegar grains for acetic acid fermentation for 9-11 days, naturally lowering the temperature, and completing the acetic acid fermentation to obtain mature vinegar grains;
step 6, smoking: controlling the temperature of the smoked grains at 110 ℃, pouring the smoked grains into the vat once for 24 hours, and smoking for 6 days;
step 7, vinegar pouring: after the fermented grain smoking stage is finished, mixing the smoked fermented grains with water according to the ratio of 1: performing circulating loop spraying at a volume ratio of 1-1.5 to obtain raw vinegar;
step 8, sterilization: sterilizing the original vinegar by normal pressure steam sterilization at 95-115 deg.C for 20-30 min;
step 9, blending: adding one or more of sterilized white sugar, Mel, or stabilizer into the original vinegar as required, adding purified water to the rest, stirring, homogenizing under 10-15MPa at 5-10 deg.C for 1-3 times to obtain health promotion edible vinegar;
in the step 4, the yeast is selenium-rich yeast of Angel Yeast GmbH, with a material number of 82000555;
in the step 5, the Lactobacillus is Lactobacillus helveticus (Lactobacillus helveticus) AAF1-5 with the preservation number of CGMCC No. 12062.
2. The method for preparing health vinegar according to claim 1, wherein in the step 4, the Lactobacillus is Lactobacillus plantarum (cic 20022).
3. The method for preparing health vinegar according to claim 1, wherein the acetic acid bacteria in step 5 is the one selected from the group consisting of Korea 1.01 acetic acid bacteria and Acetobacter pasteurianus AS 1.41.
4. The preparation method of health care vinegar according to claim 1, wherein the stabilizer in the step 9 is a compound stabilizer of mono-diglycerol fatty acid ester, sodium alginate, carrageenan, sucrose fatty acid ester and xanthan gum, and the addition mass of the stabilizer accounts for 0.2-0.5% of the total volume of the vinegar beverage; the volume percentage of each component in the compound stabilizer is as follows: mono-and diglycerol fatty acid esters: sodium alginate: carrageenin: sucrose fatty acid ester: xanthan gum 0.05-0.1: 0.06-0.1: 0.03-0.1: 0.01-0.12: 0.07-0.1.
5. The original vinegar prepared by the preparation method according to any one of claims 1 to 4, wherein the total acid content is 3 to 5g/100mL, the product is black, the non-volatile acid content is not less than 2.36g/100mL, the lactic acid content is 1.04g/100g, and the organic selenium content is 17.00 μ g/mL.
6. A method for preparing health vinegar beverage containing lactic acid bacteria, comprising the preparation method of any one of claims 1 to 4, further comprising:
step 10, adding active lactic acid bacteria and sterile filling: adding lactobacillus into sterile health edible vinegar for short-term fermentation at an amount of 106-1010The fermentation time is 4 hours per mL, the fermentation temperature is 37 ℃; aseptically packaging, and refrigerating at 0-5 deg.C to obtain health edible vinegar beverage containing lactobacillus.
7. The method for preparing health vinegar beverage containing lactic acid bacteria according to claim 6, wherein the lactic acid bacteria are Lactobacillus delbrueckii (Lactobacillus bulgaricus) CICC 6032 and Lactobacillus rhamnosus (Lactobacillus rhamnosus) CICC 20255 in a volume ratio of 1: 1 are mixed.
8. The health vinegar beverage containing lactic acid bacteria prepared by the preparation method according to any one of claims 6 to 7, is characterized in that it has a soft taste and a sour and sweet taste, the total acid content is 0.5 to 1.0g/100mL, the number of active lactic acid bacteria is not less than 1 x 106cfu/mL。
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