CN108315203B - Brewing method of low AGEs vinegar - Google Patents
Brewing method of low AGEs vinegar Download PDFInfo
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- CN108315203B CN108315203B CN201810413934.6A CN201810413934A CN108315203B CN 108315203 B CN108315203 B CN 108315203B CN 201810413934 A CN201810413934 A CN 201810413934A CN 108315203 B CN108315203 B CN 108315203B
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- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention relates to a brewing method of low AGEs vinegar, which comprises the steps of preparing a lotus procyanidine solution with concentration; soaking sorghum flour, rice flour, glutinous rice flour and a lotus procyanidine solution, cooking, pouring into a fermentation tank, cooling, adding bran koji and yeast wine, and completing alcoholic fermentation; adding the fermented grains, the acetic acid bacteria, the lactic acid bacteria seed mixed solution and the lotus procyanidin solution into the cooked rice material which finishes the alcoholic fermentation, sealing and fermenting, adding salt into the obtained vinegar grains, transferring into a brewing pool, sealing, brewing, sterilizing and bottling to obtain the vinegar. The brewing method of the invention has low production cost, high nutritive value, good color, taste and aroma and greatly reduces AGEs content.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a brewing method of low AGEs vinegar.
Background
Advanced Glycation End products "Advanced Glycation End-products" -AGES-was first developed by Brownlee et al in 1984 "study on the effect of nonenzymatic browning on fibrinolytic enzymes" and it was proposed that AGEs are a group of stable End products produced by condensation, rearrangement, cleavage, and oxidative modification of free amino groups of macromolecular substances such as proteins, amino acids, lipids, or nucleic acids and aldehyde groups of reducing sugars (glucose, fructose, pentose, etc.) under nonenzymatic conditions, i.e., chemical hazards formed by the Maillard reaction. AGES is classified into endogenous AGES and exogenous AGES. The discovery of AGEs inhibitors has important research significance, the research discovers that the ingestion of aminoguanidine can obviously inhibit the formation of AGEs and tissue damage mediated by AGEs in a long-term hyperglycemic state and alleviate diabetic syndromes, however, the aminoguanidine is found to have obvious side effects in clinical tests, such as causing gastrointestinal dysfunction, destroying lung function, etc. Vinegar is used as a seasoning, fermentation raw materials contain a large amount of protein, carbohydrate and other substances, and a large amount of AGEs are generated in the brewing and heating process, so that the quality and safety of vinegar are reduced, and therefore, a method for reducing the AGEs in vinegar under the normal vinegar brewing process needs to be researched.
Procyanidin has strong antioxidant activity, and is a good oxygen free radical scavenger and lipid peroxidation inhibitor. The antioxidant effect in vivo is much higher than that of vitamin E and vitamin C, and the antioxidant capacity in vivo is about 50 times that of vitamin E and 20 times that of vitamin C, and the antioxidant is one of the best natural antioxidants discovered so far. The lotus is widely distributed in China, particularly in shallow water areas of fresh water lakes such as Yangtze river, yellow river and Zhujiang river, Honghu lake, Dongting lake, Yangtze lake, Baiyanlake, brook lake and Taihu lake, but in the lotus seed processing process, after people take the lotus seeds out of lotus seed houses, the lotus seed houses are usually discarded in large quantity, so that the waste of plant resources and the environmental pollution are caused. With the increase of attention and the progress of related research, the lotus seed receptacle procyanidin has wide biological activity and pharmacological action, and the oligomeric procyanidin accounts for a quite high proportion of the procyanidin contained in the lotus seed receptacle procyanidin. The antioxidant property of the oligomeric procyanidin is far better than that of a polymer, and the oligomeric procyanidin is a high-end product in the procyanidin market at present.
The inventors of the present invention have attempted to reduce the production of AGEs during vinegar brewing by mixing raw materials for vinegar brewing with lotus procyanidin, but a large number of preliminary experiments have shown that the effect of inhibiting AGEs in vinegar is not so significant under the condition of adding high concentration of lotus procyanidin, and thus a method for brewing vinegar with low AGEs is required.
Disclosure of Invention
The invention aims to provide a brewing method of low AGEs vinegar, which has the advantages of low production cost, high nutritional value, good color, taste and aroma and greatly reduced AGEs content, aiming at the current situation.
The brewing process of the low AGEs vinegar comprises the following steps:
1) preparing a lotus procyanidin solution with the concentration of 0.05mg/mL-0.5 mg/mL;
2) selecting sorghum flour, rice flour and glutinous rice flour, mixing the sorghum flour, the rice flour and the glutinous rice flour according to the mass ratio of 1.5:1.2:1, and mixing the sorghum flour, the rice flour and the glutinous rice flour with a lotus procyanidine solution according to the weight ratio of 1:1 to obtain a mixture;
3) cooking the mixture, cooling to 55-60 deg.C to obtain cooked rice material, adding bran koji 3-5% and yeast wine 0.1-0.3% by mass of the cooked rice material, mixing, and performing alcohol fermentation;
4) adding the mixture into the cooked rice material which completes the alcoholic fermentation according to the mass ratio of 1:1 adding bran-added fermented grains, adding a mixed solution of acetic acid bacteria and lactic acid bacteria seeds accounting for 10-12% of the mass of the cooked rice material and a lotus procyanidin solution accounting for 40-50% of the mass of the cooked rice material, uniformly stirring, sealing and fermenting to obtain vinegar fermented grains;
5) adding salt accounting for 1.5-3% of the mass of the fermented vinegar into the fermented vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 10-15 days, sterilizing and bottling to obtain the vinegar.
In the step 2), the sorghum flour, the rice flour and the glutinous rice flour are sieved to remove impurities, are sieved to 60 meshes, are mixed with a lotus procyanidine solution, and are soaked for 6-8 hours to obtain a mixture.
In the step 3), the cooking temperature of the mixture is 85-90 ℃ and the time is 30-50 min.
The alcohol fermentation temperature in the step 3) is 32-35 ℃, and the fermentation time is 7-8 days.
In the step 4), the fermented grains are crushed to be less than 2mm and then added into the cooked rice material.
In the step 4), the step 4) is carried out, the sealed fermentation time is 30-35 days, and when the temperature of the materials rises to above 35 ℃, the materials are turned over up and down once a day.
In the step 4), the acetic acidThe concentration of acetic acid bacteria and lactobacillus in the mixed solution of bacteria and lactobacillus seeds is 106-108cfu/mL。
In view of the problems in the prior art, the inventors have conducted intensive studies on the preparation process of vinegar, and found that vinegar relates to a fermentation process, if only raw materials are added with lotus procyanidin, since the metabolic action of microorganisms in the fermentation process can inhibit the exertion of the GSPE (lotus procyanidin) effect, the purpose of effectively reducing end-stage glycosylation end products in vinegar is not achieved, and a large number of previous experiments also show that even if high-concentration lotus procyanidin is added into the raw materials, the inhibition effect on AGEs in vinegar is not obvious, so the invention makes the following improvements:
(1) adding procyanidine of lotus twice before and after alcoholic fermentation: directly mixing and soaking the raw materials with soybean for the first time, and then cooking, wherein the purpose of adding the lotus procyanidin before fermentation is to primarily remove oxidizing substances of the raw materials; adding procyanidin from flos Nelumbinis into the fermented cooked rice material again for the second time, wherein the addition can supplement lost procyanidin to a certain extent, and avoid the influence of fermentation on procyanidin from flos Nelumbinis, thereby increasing oxidation resistance and reducing the generation of harmful substances;
(2) when the lotus procyanidin is added for the second time, the lactobacillus seeds are synchronously added: researches show that the lactic acid bacteria can fully decompose the procyanidin, greatly enhance the oxidation resistance and further reduce the generation of advanced glycosylation end products, the addition of the lactic acid bacteria seeds can improve the oxidation resistance, reduce the total addition of the procyanidin in the lotus, reduce the production cost, and can generate flavor substances such as lactic acid and the like, so that the obtained vinegar has higher nutritional value, and the color, taste and aroma are further improved.
(3) The lotus procyanidin extracted from lotus seedpod has good oxidation resistance, and most of the lotus procyanidin oligomers are added into vinegar fermentation process, so that the lotus procyanidin with high oligomer content is more easily absorbed, and the activity is better.
The method has simple process, can greatly reduce the AGEs content, reduce the production cost and improve the nutritional value of the product by controlling the adding time and the adding amount of the lotus proanthocyanidins and compounding lactic acid bacteria seeds, and has excellent performance in color, taste and aroma.
Detailed Description
The present invention will be described in detail with reference to the following specific examples, wherein the lotus procyanidin powder is obtained by water extraction of lotus seedpod as a raw material, and the lotus procyanidin solution is obtained by adding water to the lotus procyanidin powder and mixing the mixture uniformly.
Example 1
1) Preparing 0.5mg/mL lotus procyanidin solution.
2) Selecting sorghum flour, rice flour and glutinous rice flour, sieving with a 60-mesh sieve at a mass ratio of 1.5:1.2:1, mixing with the lotus procyanidine solution according to a weight ratio of 1:1 for 6 hours.
3) Steaming and boiling the soaked raw materials for 50min, pouring the obtained cooked rice material into a fermentation tank, adding bran koji accounting for 3% of the mass of the cooked rice material and yeast accounting for 0.1% of the mass of the cooked rice material when the temperature is reduced to 55 ℃, uniformly mixing, adjusting the temperature to 32 ℃, and fermenting for 7 days to finish the alcoholic fermentation.
4) Adding bran mash, 10% of mixture of acetic acid bacteria and lactic acid bacteria seeds by mass of the cooked rice material and 40% of lotus procyanidin solution by mass of the cooked rice material into the cooked rice material subjected to alcoholic fermentation, wherein the mass ratio of the added bran mash to the cooked rice material is 1:1, and the concentrations of the acetic acid bacteria and the lactic acid bacteria are 106-108cfu/mL, uniformly stirring, sealing and fermenting, turning over once when the temperature of the product rises to 35 ℃, continuing to seal and ferment, and turning over once every day later, and fermenting for 35 days.
5) Adding 1.5% of salt into the fermented grains of vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 10-15 days, sterilizing and bottling to obtain the edible vinegar.
Example 2
1) Preparing 0.5mg/mL lotus procyanidin solution.
2) Selecting sorghum flour, rice flour and glutinous rice flour in a mass ratio of 1.5:1.2:1, and mixing the sorghum flour, the rice flour and the glutinous rice flour with a lotus procyanidine solution according to a ratio of 1:1 for 8 hours.
3) Steaming the soaked materials for 300min, pouring the obtained cooked rice into a fermentation tank, adding bran koji 5% of the cooked rice and 0.3% of yeast when the temperature is reduced to 60 deg.C, mixing, adjusting temperature to 35 deg.C, fermenting for 8 days, and completing alcoholic fermentation
4) Adding bran mash, 12% of mixture of acetic acid bacteria and lactic acid bacteria seeds by mass of the cooked rice material and 50% of lotus procyanidin solution by mass of the cooked rice material into the cooked rice material subjected to alcoholic fermentation, wherein the mass ratio of the added bran mash to the cooked rice material is 1:1, and the concentrations of the acetic acid bacteria and the lactic acid bacteria are 106-108cfu/mL, stirring uniformly, sealing and fermenting, turning over once when the temperature of the product rises to 35 ℃, continuing sealing and fermenting, and turning over once every day later, and fermenting for about 35 days.
5) Adding 3% of salt into the fermented grains of vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 15 days, sterilizing and bottling to obtain the vinegar.
Example 3
1) Preparing 0.05mg/mL lotus procyanidin solution.
2) Selecting sorghum flour, rice flour and glutinous rice flour in a mass ratio of 1.5:1.2:1, and mixing the sorghum flour, the rice flour and the glutinous rice flour with a lotus procyanidine solution according to a ratio of 1:1 for 6 hours.
3) Steaming the soaked materials for 50min, pouring the obtained cooked rice into a fermentation tank, adding bran koji 3% of the cooked rice and yeast 0.1% of the cooked rice when the temperature is reduced to 55 deg.C, mixing, adjusting the temperature to 32 deg.C, fermenting for 7 days, and completing alcoholic fermentation
4) Adding bran mash, 10% of mixture of acetic acid bacteria and lactic acid bacteria seeds by mass of the cooked rice material and 40% of lotus procyanidin solution by mass of the cooked rice material into the cooked rice material subjected to alcoholic fermentation, wherein the mass ratio of the added bran mash to the cooked rice material is 1:1, and the concentrations of the acetic acid bacteria and the lactic acid bacteria are 106-108cfu/mL, stirring uniformly, sealing and fermenting, turning over once when the temperature of the product rises to 35 ℃, continuing sealing and fermenting, and turning over once every day later, and fermenting for about 35 days.
5) Adding 1.5% of salt into the fermented grains of vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 10-15 days, sterilizing and bottling to obtain the edible vinegar.
Example 4
1) Preparing 0.05mg/mL lotus procyanidin solution.
2) Selecting sorghum flour, rice flour and glutinous rice flour in a mass ratio of 1.5:1.2:1, and mixing the sorghum flour, the rice flour and the glutinous rice flour with a lotus procyanidine solution according to a ratio of 1:1 for 6 hours.
3) Steaming the soaked materials for 50min, pouring the obtained cooked rice into a fermentation tank, adding bran koji 3% of the cooked rice and yeast 0.1% of the cooked rice when the temperature is reduced to 55 deg.C, mixing, adjusting the temperature to 32 deg.C, fermenting for 7 days, and completing alcoholic fermentation
4) Adding bran mash, 12% of acetic acid bacteria and seed mixed solution by mass of the cooked rice material and 50% of lotus procyanidine solution by mass of the cooked rice material into the cooked rice material subjected to alcoholic fermentation, wherein the mass ratio of the added bran mash to the cooked rice material is 1:1, and the concentrations of the acetic acid bacteria and the lactic acid bacteria are 106-108cfu/mL, stirring uniformly, sealing and fermenting, turning over once when the temperature of the product rises to 35 ℃, continuing sealing and fermenting, and turning over once every day later, and fermenting for about 35 days.
5) Adding 1.5% of salt into the fermented grains of vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 10-15 days, sterilizing and bottling to obtain the edible vinegar.
Example 5
1) Preparing 0.3mg/mL lotus procyanidin solution.
2) Selecting sorghum flour, rice flour and glutinous rice flour in a mass ratio of 1.5:1.2:1, and mixing the sorghum flour, the rice flour and the glutinous rice flour with a lotus procyanidine solution according to a ratio of 1:1 for 7 hours.
3) Steaming the soaked materials for 40min, pouring the obtained cooked rice into a fermentation tank, adding bran koji 4% of the cooked rice and 0.2% of yeast when the temperature is reduced to 58 deg.C, mixing, adjusting the temperature to 34 deg.C, fermenting for 8 days, and completing alcoholic fermentation
4) Adding bran mash, 11% of mixture of acetic acid bacteria and lactic acid bacteria seeds by mass of the cooked rice material and 45% of lotus procyanidin solution by mass of the cooked rice material into the cooked rice material subjected to alcoholic fermentation, wherein the mass ratio of the added bran mash to the cooked rice material is 1:1, and the concentrations of the acetic acid bacteria and the lactic acid bacteria are 106-108cfu/mL, stirring uniformly, sealing and fermenting, turning over once when the temperature of the product rises to 35 ℃, continuing sealing and fermenting, turning over once every day, and fermenting for about 33 days.
5) Adding 2.3% of salt into the fermented grains of vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 13 days, sterilizing and bottling to obtain the vinegar.
Comparative example 1
The steps are the same as the example 1 except that the lotus procyanidin and the lactobacillus seed liquid are not added in the steps (1) and (4).
Comparative example 2
The same procedure as in example 1 was repeated except that the procyanidin of lotus and the seed solution of lactic acid bacteria were not added in step (4).
Comparative example 3
The procedure of example 4 was repeated except that no lactic acid bacteria seed solution was added in step (4).
AGEs content detection and sensory evaluation are carried out on the prepared vinegar, and the results are shown in Table 1:
TABLE 1
As shown in Table 1, the content of AGEs in the vinegar without adding procyanidin from Nelumbo nucifera and lactic acid bacteria in comparative example 1 was as high as 31.57. mu.g/kg; in contrast, in comparative example 2, the raw materials are added with the lotus procyanidin, and the raw materials are not supplemented in the subsequent fermentation process, so that the content of AGEs in the vinegar is reduced to some extent compared with that in comparative example 1; in comparative example 3, the content of AGEs was increased compared to example 4 except that no lactic acid bacteria was added, which indicates that lactic acid bacteria can promote the full decomposition of procyanidins of lotus, and preferably inhibit the production of AGEs in vinegar.
Claims (7)
1. The brewing method of the low AGEs vinegar is characterized by comprising the following steps:
1) preparing a lotus procyanidin solution with the concentration of 0.05mg/mL-0.5 mg/mL;
2) selecting sorghum flour, rice flour and glutinous rice flour, mixing the sorghum flour, the rice flour and the glutinous rice flour according to the mass ratio of 1.5:1.2:1, and mixing the sorghum flour, the rice flour and the glutinous rice flour with a lotus procyanidine solution according to the weight ratio of 1:1 to obtain a mixture;
3) cooking the mixture, cooling to 55-60 deg.C to obtain cooked rice material, adding bran koji 3-5% and yeast wine 0.1-0.3% by mass of the cooked rice material, mixing, and performing alcohol fermentation;
4) adding the mixture into the cooked rice material which completes the alcoholic fermentation according to the mass ratio of 1:1 adding bran mash, adding a mixed solution of acetic acid bacteria and lactic acid bacteria seeds accounting for 10-12% of the mass of the cooked rice material and a lotus procyanidin solution accounting for 40-50% of the mass of the cooked rice material, uniformly stirring, sealing and fermenting to obtain vinegar mash;
5) adding salt accounting for 1.5-3% of the mass of the fermented vinegar into the fermented vinegar obtained in the step 4), transferring into a brewing pool, sealing and brewing for 10-15 days, sterilizing and bottling to obtain the vinegar.
2. The method for brewing vinegar with low AGEs according to claim 1, wherein in the step 2), the sorghum flour, the rice flour and the glutinous rice flour are sieved to remove impurities, and the sieved impurities are sieved to 60 meshes, and the mixture is mixed with the lotus procyanidin solution and soaked for 6-8h to obtain a mixture.
3. The method for brewing vinegar with low AGEs according to claim 1, wherein the cooking temperature of the mixture in step 3) is 85-90 ℃ for 30-50 min.
4. The method for brewing vinegar with low AGEs according to claim 1 or 3, wherein the alcoholic fermentation temperature in step 3) is 32-35 ℃ and the fermentation time is 7-8 days.
5. The method for brewing vinegar with low AGEs according to claim 1, wherein in the step 4), the fermented grains are ground to 2mm or less and then added to the cooked rice material.
6. The method for brewing vinegar with low AGEs according to claim 1, wherein in step 4), the fermentation time is 30-35 days, and the vinegar is turned over once a day when the temperature of the material is raised to 35 ℃.
7. The method for brewing vinegar with low AGEs according to claim 1 or 6, wherein in the step 4), the concentration of both acetic acid bacteria and lactic acid bacteria in the mixture of acetic acid bacteria and lactic acid bacteria seeds is 106-108cfu/mL。
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