CN108624465A - A kind of orientation regulates and controls nutritive salt and its application of vinegar solid state fermentation - Google Patents
A kind of orientation regulates and controls nutritive salt and its application of vinegar solid state fermentation Download PDFInfo
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- CN108624465A CN108624465A CN201810398757.9A CN201810398757A CN108624465A CN 108624465 A CN108624465 A CN 108624465A CN 201810398757 A CN201810398757 A CN 201810398757A CN 108624465 A CN108624465 A CN 108624465A
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention belongs to food fermentation technical fields, and in particular to a kind of orientation regulates and controls nutritive salt and its application of vinegar solid state fermentation.A kind of nutritive salt of orientation regulation and control vinegar solid state fermentation, composition are as follows：0 65 parts of glucose, 0 65 parts of lactose, 0 15 parts of sodium acetate, 0 25 parts of galactooligosaccharide, 0 25 parts of polydextrose, 2 16 parts of potassium dihydrogen phosphate, 0 10 parts of ammonium sulfate, 0 12 parts of maltitol, 0 12 parts of glycine betaine, 2 12 parts of compound amino acid, 14 parts of multi-vitamins.Utilize nutritive salt disclosed in this invention and its application method, vinegar solid state fermentation nutrition system can be improved, promote the growth and metabolism of microorganism, it is obviously improved vinegar solid state fermentation efficiency, shorten fermentation period, and the flavor substances content such as can improve fixed acid in vinegar, amino nitrogen, while the content of the functional components such as gamma aminobutyric acid and exocellular polysaccharide can also be improved.
Description
Technical field：
The invention belongs to food fermentation technical fields, and in particular to it is a kind of orientation regulation and control vinegar solid state fermentation nutritive salt and
It is applied.
Background technology：
China's tradition vinegar uses open solid-state fermentation process, is acted on by microbial metabolism and assigns its unique flavor
With quality.It participates there are many microorganism during Vinegar Fermentation, growth metabolism is carried out using nutriment in raw material, the bottom of by
Object is converted into a variety of flavor substances, assigns the unique mouthfeel of vinegar.Wherein, the microorganisms such as yeast, acetic acid bacteria and lactic acid bacteria are not only
Generate a variety of organic acids such as acetic acid and lactic acid, additionally it is possible to generate the functional components such as the flavor substances such as alcohols, polysaccharide.
In close relations between microorganism and vinegar physicochemical property during Vinegar Fermentation, microorganism is produced using nutriment
Raw a variety of flavor substances, the environmental factors such as acidity, temperature and nutriment equally affect the growth and metabolism of microorganism.With
The reduction of the progress of fermentation, nutriment can cause microbial metabolic activity and abundance to decline, and then fermentation efficiency is caused to reduce,
Especially in the vinegar solid state fermentation later stage, the bacterial abundances such as lactic acid bacteria and metabolic activity decline, flavor substance anabolism by
Thus the problems such as resistance, generates.The addition of nutritive salt is beneficial to the raising of Vinegar Fermentation efficiency and the improvement of product quality.Wherein,
The substances such as carbohydrate, alcohols, amino acid have a major impact the growth and metabolism of microorganism during Vinegar Fermentation.In addition, should
Nutritive salt can also improve the resistance and catalytic activity of thalline, be conducive to improve fermentation efficiency.Vinegar solid ferment process is former
Material, at complexity, lacks the nutritive salt suitable for vinegar solid state fermentation in the market with microorganism group.This technology is directed in fermentation process
The specific nutrition demand of microorganism can reach the purpose of orientation regulation and control by changing nutritive salt type and ratio.
Invention content：
A kind of vinegar solid state fermentation nutritive salt of present invention offer and its application process.The nutritive salt is by glucose, lactose,
Sodium acetate, galactooligosaccharide, polydextrose, potassium dihydrogen phosphate, ammonium sulfate, maltitol, glycine betaine, compound amino acid are compound
Vitamin forms.For vinegar solid state fermentation, fermentation efficiency and raw material availability can be improved, improve product quality.
Technical solution of the present invention is as follows：
A kind of vinegar solid state fermentation nutritive salt, parts by weight group become：0-65 parts of glucose, 0-65 parts of lactose, acetic acid
0-15 parts of sodium, 0-25 parts of galactooligosaccharide, 0-25 parts of polydextrose, 2-16 parts of potassium dihydrogen phosphate, 0-10 parts of ammonium sulfate, maltose
0-12 parts of alcohol, 0-12 parts of glycine betaine, 2-12 parts of compound amino acid, 1-4 parts of multi-vitamins.
Preferably, nutritive salt provided by the invention has the function of orientation regulation and control acetic acid bacteria, and then improves fermentation efficiency, battalion
Supporting salt group becomes：40-65 parts of glucose, 5-15 parts of sodium acetate, 5-16 parts of potassium dihydrogen phosphate, 4-10 parts of ammonium sulfate, maltitol
0-12 parts, 6-12 parts of compound amino acid, 2-4 parts of multi-vitamins.
Preferably, nutritive salt provided by the invention has the function of orientation regulation and control lactic acid bacteria, and then improves lactic acid and do not wave
The content turned sour, nutritive salt group become：5-60 parts of glucose, 15-65 parts of lactose, 0-25 parts of galactooligosaccharide, polydextrose 0-25
Part, 4-10 parts of potassium dihydrogen phosphate, 4-8 parts of maltitol, 5-12 parts of glycine betaine, 2-6 parts of compound amino acid, 1-2 parts of multi-vitamins.
Preferably, nutritive salt provided by the invention has the function of orientation regulation and control lactic acid bacteria, and then improves γ-aminobutyric acid
With the content of exocellular polysaccharide, nutritive salt group becomes：45-65 parts of lactose, 10-25 parts of galactooligosaccharide, 9-20 parts of polydextrose, phosphorus
2 parts of acid dihydride potassium, 6-12 parts of compound amino acid, 2 parts of multi-vitamins.
Preferably, nutritive salt provided by the invention has the function of while regulating and controlling acetic acid bacteria and lactic acid bacteria, and then carries simultaneously
Lactic acid content and fermentation efficiency during height fermentation, nutritive salt are that component A and component B is used in compounding, and addition manner is while adding
Add or adds at times；：
Component A：10 parts of glucose, 45 parts of lactose, 15 parts of galactooligosaccharide, 10 parts of polydextrose, 4 parts of potassium dihydrogen phosphate,
4 parts of maltitol, 5 parts of glycine betaine, 6 parts of compound amino acid, 1 part of multi-vitamins；
Component B：45 parts of glucose, 12 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, 7 parts of maltitol, beet
10 parts of alkali, 6 parts of compound amino acid, 2 parts of multi-vitamins.
The compound amino acid is grouped as by the group of following weight fraction：35-45 parts of tyrosine, 25-30 parts of glutamic acid, essence
12-25 parts of propylhomoserin, 10-15 parts of aspartic acid.
The multi-vitamins are grouped as by the group of following weight fraction：30-50 parts of niacin, 15-30 parts of phosphopyridoxal pyridoxal phosphate,
10-15 parts of cobamic acid, 10-15 parts of biotin, 5-15 parts of pantothenic acid.
The present invention also provides a kind of application methods of vinegar solid state fermentation nutritive salt, are suitable for vinegar solid state fermentation acetic acid and send out
The addition application of ferment stage, is specially added 1-4 times during acetic fermentation, and total addition level is 0.2-0.5g/kg vinegar fermented grains.
The present invention has the advantage that and good effect：
(1) it is eaten as raw material using cereal such as sorghum, rice, barley, millet, glutinous rice, oat, buckwheat, milled glutinous broomcorn millet, highland barleys
In vinegar solid state fermentation production process, using nutritive salt disclosed by the invention and its application method, thalli growth can be remarkably promoted
Metabolism and tolerance improve microbial activity, improve fermentation efficiency, shorten fermentation time, save production cost.It can wherein ferment
Period can shorten 1-2d, and 11%-22% can be improved in production efficiency.
(2) solid-state fermented vinegar inspires ferment nutritive salt and is applied to during traditional Vinegar Fermentation, and fixed acid content can be improved
5%-40% can be improved in 10-50%, lactic acid content, and 5%-35% can be improved in lactic acid/acetic acid, and amino-acid nitrogen content can be improved
10%-30%.
(3) on the basis of keeping traditional vinegar flavor, improve the quality of vinegar, improve important physiology in edible vinegar and live
5-25% can be improved in the content of property ingredient, exocellular polysaccharide content, and 5%-20% can be improved in alpha-aminobutyric acid content.
Description of the drawings：
Fig. 1 is the variation of 1 nutritive salt of embodiment acetic acid bacteria and total bacteria in improving fermentation efficiency application process；
Fig. 2 is the variation of 2 nutritive salt of embodiment acetic acid bacteria and total bacteria in improving fermentation efficiency application process；
Fig. 3 is the variation of 3 nutritive salt of embodiment acetic acid bacteria and total bacteria in improving fermentation efficiency application process；
Fig. 4 is 4 nutritive salt of embodiment lactic acid bacteria and total bacteria in improving lactic acid and fixed acid content application process
Variation；
Fig. 5 is 5 nutritive salt of embodiment lactic acid bacteria and total bacteria in improving lactic acid and fixed acid content application process
Variation；
Fig. 6 is the variation for adding the total acid and ethyl alcohol of reinforcing group and control group in application process in the 7 nutrient salt stage of embodiment；
Fig. 7 is the total acid and second for adding addition group 1 and control group stage by stage in application process in the 7 nutrient salt stage of embodiment
The variation of alcohol；
Fig. 8 is the total acid and second for adding addition group 2 and control group stage by stage in application process in the 7 nutrient salt stage of embodiment
The variation of alcohol.
Specific implementation mode：
Technical scheme of the present invention is described in detail with reference to embodiment, so that the characteristic of the present invention is more clear
Chu, but protection scope of the present invention is not limited to embodiments set forth herein.Except special instruction, technology used in the present invention
Means are method known in those skilled in the art.In addition, embodiment be interpreted as it is illustrative, and unrestricted hair
Bright range, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, it is not carrying on the back
Under the premise of from spirit and scope of the present invention, in these embodiments material component and dosage carry out various changes or change
It is dynamic to also belong to protection scope of the present invention.
Embodiment 1：Vinegar solid state fermentation nutritive salt forms and its in the application for improving fermentation efficiency
1. the compounding 1 of nutritive salt：55 parts of glucose, 5 parts of sodium acetate, 16 parts of potassium dihydrogen phosphate, 8 parts of ammonium sulfate, compound ammonia
12 parts of base acid, 4 parts of multi-vitamins.
The compounding 2 of nutritive salt：60 parts of glucose, 10 parts of sodium acetate, 6 parts of potassium dihydrogen phosphate, 8 parts of ammonium sulfate, compounded amino
12 parts of acid, 4 parts of multi-vitamins.
The compounding 3 of nutritive salt：65 parts of glucose, 15 parts of sodium acetate, 5 parts of potassium dihydrogen phosphate, 4 parts of ammonium sulfate, compounded amino
7 parts of acid, 4 parts of multi-vitamins.
Compound amino acid：35 parts of tyrosine, 30 parts of glutamic acid, 5 parts of arginase 12,15 parts of aspartic acid.
Multi-vitamins：35 parts of niacin, 30 parts of phosphopyridoxal pyridoxal phosphate, 15 parts of cobamic acid, 10 parts of biotin, 10 parts of pantothenic acid.
2. acetic fermentation：Add 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, stirs
Even obtained vinegar fermented grain, initial wine degree about 5.5% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts hair
It is primary to turn over unstrained spirits daily for ferment.
3. application strategy：The compounding of nutritive salt 1,2,3 is added by reinforcing group 1,2,3 on the 1st day in acetic fermentation respectively,
Nutritive salt 0.5g is added according to per kilogram vinegar fermented grain, vinegar fermented grain upper layer is added after sterile water dissolution, is uniformly mixed.In addition, setting is conventional
Fermentation as a control group, i.e., does not add nutritive salt of the present invention.
4. application effect：
(1) temperature
Reinforcing group unstrained spirits temperature the 2nd day is at 35 DEG C or more as seen from Table 1, the 3rd day temperature highest be respectively 41 DEG C, 42 DEG C and
42 DEG C, the temperature raising rate of reinforcing group vinegar fermented grain is above control group.
Vinegar fermented grain temperature change during 1 acetic fermentation of table
(2) physical and chemical index
Reinforcing group 1,2,3 exhausts ethyl alcohol (＜ 0.5%) i.e. fermentation ends substantially when the 8th day, and fermentation period is compared to control
Group shortens 1 day.Total acid content is respectively 5.34 ± 0.26,5.38 ± 0.08 and 5.39 ± 0.11g/ when reinforcing group fermentation ends
100g vinegar fermented grains, total acid and main organic acid content are compared to control without significant difference (table 2).
Main physical and chemical index content (g/100g vinegar fermented grains) in 2 vinegar of table
(3) microorganism
Acetic acid bacteria and total number of bacteria improve (Fig. 1) in vinegar fermented grain after addition nutritive salt, while improving alcohol dehydrogenase in thalline
The vigor of enzyme, and then rate of producing acid is improved, shorten fermentation period (table 3).Reinforcing group fermentation period is 8 days, is given birth to compared to the control group
Produce cycle time 1 day, production efficiency improves 11%.
Alcohol dehydrogenase enzyme activity and rate of producing acid during 3 Vinegar Fermentation of table
Embodiment 2：Vinegar solid state fermentation nutritive salt forms and its in the application for improving fermentation efficiency
1. the compounding 1 of nutritive salt：65 parts of glucose, 5 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, maltose
2 parts of alcohol, 7 parts of compound amino acid, 3 parts of multi-vitamins；
The compounding 2 of nutritive salt：50 parts of glucose, 10 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, maltitol
7 parts, 12 parts of compound amino acid, 3 parts of multi-vitamins；
The compounding 3 of nutritive salt：40 parts of glucose, 15 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, maltitol
12 parts, 12 parts of compound amino acid, 3 parts of multi-vitamins；
Compound amino acid：5 parts of trorsine 14,30 parts of glutamic acid, 15 parts of arginine, 10 parts of aspartic acid.
Multi-vitamins：35 parts of niacin, 30 parts of phosphopyridoxal pyridoxal phosphate, 15 parts of cobamic acid, 10 parts of biotin, 10 parts of pantothenic acid.
2. acetic fermentation：Add 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, stirs
Even obtained vinegar fermented grain, initial wine degree about 5.5% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts hair
It is primary to turn over unstrained spirits daily for ferment.
3. application strategy：The compounding of nutritive salt 1,2,3 is added by reinforcing group 1,2,3 on the 1st day in acetic fermentation respectively,
Acetic acid bacteria nutritive salt 0.5g is added according to per kilogram vinegar fermented grain, vinegar fermented grain upper layer is added after sterile water dissolution, is uniformly mixed.In addition, setting
It sets normal fermentation as a control group, i.e., does not add nutritive salt of the present invention.
4. application effect：
(1) temperature
Reinforcing group unstrained spirits temperature the 2nd day is at 40 DEG C or more as seen from Table 4, the 3rd day temperature highest be respectively 44 DEG C, 44 DEG C and
45 DEG C, the temperature raising rate of reinforcing group vinegar fermented grain is above control group.
Vinegar fermented grain temperature change during 4 acetic fermentation of table
(2) physical and chemical index
Reinforcing group 1,2,3 exhausts ethyl alcohol (＜ 0.5%) i.e. fermentation ends substantially when the 7th day, and fermentation period compares control group
Shorten 2 days.Total acid content is respectively 5.39 ± 0.15,5.42 ± 0.21 and 5.48 ± 0.11g/ when reinforcing group fermentation ends
100g vinegar fermented grains, total acid and main organic acid content are compared to control without significant difference (table 5).
Main physical and chemical index content (g/100g vinegar fermented grains) in 5 vinegar of table
(3) microorganism
Acetic acid bacteria and total number of bacteria improve (Fig. 2) in vinegar fermented grain after addition nutritive salt, equally enough improve thalline tolerance and generation
Thank to activity.The vigor of alcohol dehydrogenase in fermentation process can be improved, and then improve rate of producing acid, shorten fermentation period (table 6).By force
Change group fermentation period is 7 days, compared to the control group production cycle shortening 2 days, and production efficiency improves 22%.
Alcohol dehydrogenase enzyme activity and rate of producing acid during 6 Vinegar Fermentation of table
Embodiment 3：Vinegar solid state fermentation nutritive salt forms and its in the application for improving fermentation efficiency
1. the compounding 1 of nutritive salt：50 parts of glucose, 12 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, maltose
7 parts of alcohol, 5 parts of glycine betaine, 6 parts of compound amino acid, 2 parts of multi-vitamins；
The compounding 2 of nutritive salt：45 parts of glucose, 12 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, maltitol
7 parts, 10 parts of glycine betaine, 6 parts of compound amino acid, 2 parts of multi-vitamins；
The compounding 3 of nutritive salt：40 parts of glucose, 12 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, maltitol
12 parts, 15 parts of glycine betaine, 6 parts of compound amino acid, 2 parts of multi-vitamins；
Compound amino acid：35 parts of tyrosine, 25 parts of glutamic acid, 5 parts of arginase 12,15 parts of aspartic acid.
Multi-vitamins：30 parts of niacin, 30 parts of phosphopyridoxal pyridoxal phosphate, 10 parts of cobamic acid, 15 parts of biotin, 15 parts of pantothenic acid.
2. acetic fermentation：Add 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, stirs
Even obtained vinegar fermented grain, initial wine degree about 5.5% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts hair
It is primary to turn over unstrained spirits daily for ferment.
3. application strategy：The compounding of nutritive salt 1,2,3 is added by reinforcing group 1,2,3 on the 1st day in acetic fermentation respectively,
Acetic acid bacteria nutritive salt 0.5g is added according to per kilogram vinegar fermented grain, vinegar fermented grain upper layer is added after sterile water dissolution, is uniformly mixed.In addition, setting
It sets normal fermentation as a control group, i.e., does not add nutritive salt of the present invention.
4. application effect：
(1) temperature
Reinforcing group unstrained spirits temperature the 2nd day is at 35 DEG C or more as seen from Table 7, the 3rd day temperature highest be respectively 45 DEG C, 45 DEG C and
44 DEG C, the temperature raising rate of reinforcing group vinegar fermented grain is above control group.
Vinegar fermented grain temperature change during 7 acetic fermentation of table
(2) physical and chemical index
Reinforcing group 1,2,3 exhausts ethyl alcohol (＜ 0.5%) i.e. fermentation ends substantially when the 7th day, and fermentation period is compared to control
Group shortens 2d.Total acid content is respectively 5.69 ± 0.15,5.84 ± 0.14 and 5.78 ± 0.22g/ when reinforcing group fermentation ends
100g vinegar fermented grains are respectively increased 6.2%, 9.0% and 8.9%, and 7.5%, 10.9% and is respectively increased in acetic acid content compared to the control group
9.8% (table 8).
Main physical and chemical index content (g/100g vinegar fermented grains) in 8 vinegar of table
(3) microorganism
Acetic acid bacteria and total number of bacteria improve (Fig. 3) in vinegar fermented grain after addition nutritive salt, equally enough improve thalline tolerance and generation
Thank to activity.The vigor of alcohol dehydrogenase in fermentation process can be improved, and then improve rate of producing acid, shorten fermentation period (table 9).By force
Change group fermentation period is 7 days, compared to the control group production cycle shortening 2 days, and production efficiency improves 22%.
Alcohol dehydrogenase enzyme activity and rate of producing acid during 9 Vinegar Fermentation of table
Embodiment 4：Vinegar solid state fermentation nutritive salt forms and its in the application for improving lactic acid and fixed acid content
1. the compounding 1 of nutritive salt：60 parts of glucose, 15 parts of lactose, 10 parts of potassium dihydrogen phosphate, 6 parts of maltitol, glycine betaine
5 parts, 2 parts of compound amino acid, 2 parts of multi-vitamins；
The compounding 2 of nutritive salt：25 parts of glucose, 45 parts of lactose, 6 parts of potassium dihydrogen phosphate, 8 parts of maltitol, glycine betaine 12
Part, 2 parts of compound amino acid, 2 parts of multi-vitamins；
The compounding 3 of nutritive salt：5 parts of glucose, 65 parts of lactose, 6 parts of potassium dihydrogen phosphate, 8 parts of maltitol, glycine betaine 12
Part, 2 parts of compound amino acid, 2 parts of multi-vitamins；
Compound amino acid：35 parts of tyrosine, 25 parts of glutamic acid, 5 parts of arginase 12,15 parts of aspartic acid.
Multi-vitamins：30 parts of niacin, 30 parts of phosphopyridoxal pyridoxal phosphate, 10 parts of cobamic acid, 15 parts of biotin, 15 parts of pantothenic acid.
2. acetic fermentation：Add 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, stirs
Even obtained vinegar fermented grain, initial wine degree about 5.5% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts hair
It is primary to turn over unstrained spirits daily for ferment.
3. application strategy：Reinforcing group 1,2,3 is respectively by the compounding of nutritive salt 1,2,3 in acetic fermentation (acetic fermentation 1 early period
It) be added, be added before turning over unstrained spirits, vinegar fermented grain upper layer be added after sterile water dissolution, be uniformly mixed, after turn over turning over unstrained spirits
To lower layer, nutritive salt 0.5g is added according to per kilogram vinegar fermented grain.In addition, setting normal fermentation is as a control group, i.e., do not add this hair
The bright nutritive salt.
4. application effect：
(1) physical and chemical index
When reinforcing 1,2,3 fermentation ends of group total acid content be respectively 5.40 ± 0.24,5.46 ± 0.19,5.50 ± 0.21g/
100g vinegar fermented grains, total acid content is without significant difference compared to the control group, fixed acid is respectively increased 10.14% compared to the control group,
13.77% and 28.26%, lactic acid content is respectively increased 6.04%, 7.14% and 14.81%, and fermentation period shortens 1 day, hair
Ferment efficiency improves 11.11% (table 10).
Main physical and chemical index content (g/100g vinegar fermented grains) in 10 vinegar of table
(2) microorganism
Lactic acid bacteria and total number of bacteria (Fig. 4) in vinegar fermented grain can be improved in the addition of nutriment in nutritive salt.Contain in nutritive salt
The growth metabolism of abundant carbohydrate, amino acid and trace element supply lactic acid bacteria, can increase growth and the metabolic rate of lactic acid bacteria,
The content of lactic acid in vinegar is improved, changes organic acid ratio composition, and then improve vinegar quality.
Embodiment 5：Vinegar solid state fermentation nutritive salt forms and its in the application for improving lactic acid and fixed acid content
1. the compounding 1 of nutritive salt：10 parts of glucose, 35 parts of lactose, 10 parts of galactooligosaccharide, 25 parts of polydextrose, phosphoric acid
4 parts of potassium dihydrogen, 4 parts of maltitol, 5 parts of glycine betaine, 6 parts of compound amino acid, 1 part of multi-vitamins；
The compounding 2 of nutritive salt：10 parts of glucose, 45 parts of lactose, 15 parts of galactooligosaccharide, 10 parts of polydextrose, di(2-ethylhexyl)phosphate
4 parts of hydrogen potassium, 4 parts of maltitol, 5 parts of glycine betaine, 6 parts of compound amino acid, 1 part of multi-vitamins；
The compounding 3 of nutritive salt：5 parts of glucose, 45 parts of lactose, 25 parts of galactooligosaccharide, 5 parts of polydextrose, biphosphate
4 parts of potassium, 4 parts of maltitol, 5 parts of glycine betaine, 6 parts of compound amino acid, 1 part of multi-vitamins；
Compound amino acid：35 parts of tyrosine, 25 parts of glutamic acid, 5 parts of arginase 12,15 parts of aspartic acid.
Multi-vitamins：30 parts of niacin, 30 parts of phosphopyridoxal pyridoxal phosphate, 10 parts of cobamic acid, 15 parts of biotin, 15 parts of pantothenic acid.
2. acetic fermentation：Add 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, stirs
Even obtained vinegar fermented grain, initial wine degree about 5.5% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts hair
It is primary to turn over unstrained spirits daily for ferment.
3. application strategy：The compounding of nutritive salt 1,2,3 is added by reinforcing group 1,2,3 on the 1st day in acetic fermentation respectively,
Be added before turning over unstrained spirits every time, vinegar fermented grain upper layer be added after sterile water dissolution, be uniformly mixed, after with turn over unstrained spirits carry out turn to lower layer,
Acetic acid bacteria nutritive salt 0.5g is added according to per kilogram vinegar fermented grain, vinegar fermented grain upper layer is added after sterile water dissolution, is uniformly mixed.In addition, setting
It sets normal fermentation as a control group, i.e., does not add nutritive salt of the present invention.
4. application effect：
(1) physical and chemical index
Reinforcing group 1, when 2,3 fermentation ends total acid content be respectively 5.79 ± 0.15,5.92 ± 0.24 and 5.87 ±
0.18g/100g vinegar fermented grains, compared to the control group total acid content be respectively increased 8.02%, 10.45% and 9.51%, fixed acid is compared
Control group is respectively increased 18.84%, 42.75% and 34.06%.Reinforcing group acetic acid content compared to the control group without significant difference,
Lactic acid content is respectively increased 17.58%, 39.01% and 29.67%, and 17.02%, 31.91% and is respectively increased in lactic acid/acetic acid
25.53%, fermentation period shortens 1 day, and fermentation efficiency improves 11.11% (table 11).
Main physical and chemical index content (g/100g vinegar fermented grains) in 11 vinegar of table
(2) microorganism
Lactic acid bacteria and total number of bacteria (Fig. 5) in vinegar fermented grain can be improved in the addition of nutriment in nutritive salt.Contain in nutritive salt
The growth metabolism of abundant carbohydrate, amino acid and trace element supply lactic acid bacteria, wherein lactose, can as the carbon source most easily utilized
Dramatically increase growth and the metabolic rate of lactic acid bacteria.In addition, the addition of galactooligosaccharide and polydextrose can increase lactic acid bacteria
Tolerance avoids inhibiting effect caused by being increased with acidity, improves the abundance and metabolic activity of lactic acid bacteria in vinegar, Jin Erti
The content of lactic acid and fixed acid in high vinegar.
Embodiment 6：The Nutrious fermented salt composition of solid-state fermented vinegar and its application improve the application of γ-aminobutyric acid and exocellular polysaccharide
1. the compounding 1 of nutritive salt：45 parts of lactose, 25 parts of galactooligosaccharide, 20 parts of polydextrose, 2 parts of potassium dihydrogen phosphate, compound amino acid
6 parts, 2 parts of multi-vitamins；
The compounding 2 of nutritive salt：65 parts of lactose, 12 parts of galactooligosaccharide, 11 parts of polydextrose, 2 parts of potassium dihydrogen phosphate are compound
8 parts of amino acid, 2 parts of multi-vitamins；
The compounding 3 of nutritive salt：65 parts of lactose, 10 parts of galactooligosaccharide, 9 parts of polydextrose, 2 parts of potassium dihydrogen phosphate are compound
2 parts of amino acid 1,2 parts of multi-vitamins；
Compound amino acid：5 parts of trorsine 14,30 parts of glutamic acid, 12 parts of arginine, 13 parts of aspartic acid.
Multi-vitamins：50 parts of niacin, 15 parts of phosphopyridoxal pyridoxal phosphate, 15 parts of cobamic acid, 15 parts of biotin, 5 parts of pantothenic acid.
2. adding 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, uniformly obtained vinegar is stirred
Unstrained spirits, initial wine degree about 4.5-5.0% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts fermentation, often
It is primary that it turns over unstrained spirits.
3. application strategy：By the compounding of nutritive salt 1,2,3, the middle and later periods is each before acetic fermentation respectively respectively for reinforcing group 1,2,3
Addition 1 time, is added before turning over unstrained spirits every time, and vinegar fermented grain upper layer is added after sterile water dissolution, be uniformly mixed, after turn over turning over unstrained spirits
To lower layer.Acetic acid bacteria nutritive salt 0.2g is added according to per kilogram vinegar fermented grain.In addition, setting normal fermentation is as a control group, i.e., do not add
Add nutritive salt of the present invention.
4. application effect：
(1) γ-aminobutyric acid
The content of γ-aminobutyric acid is can be improved by the way that nutritive salt is added to vinegar acetic fermentation process, in reinforcing group 1,2,3
8.18%, 12.51% and 17.63% (table 12) is respectively increased in alpha-aminobutyric acid content compared to the control group.
The content (mg/100g vinegar fermented grains) of γ-aminobutyric acid during 12 Vinegar Fermentation of table
(2) exocellular polysaccharide
The content of exocellular polysaccharide is can be improved by the way that nutritive salt is added to vinegar acetic fermentation process, it is total in reinforcing group 1,2,3
9.54%, 16.79% and 22.52% (table 13) is respectively increased in polyoses content compared to the control group.
The content (g/100g vinegar fermented grains) of total starches during 13 Vinegar Fermentation of table
Embodiment 7：Vinegar solid state fermentation fortification salt adds application stage by stage
1. the compounding of nutritive salt：
Component A：10 parts of glucose, 45 parts of lactose, 15 parts of galactooligosaccharide, 10 parts of polydextrose, 4 parts of potassium dihydrogen phosphate,
4 parts of maltitol, 5 parts of glycine betaine, 6 parts of compound amino acid, 1 part of multi-vitamins；
Group division B：45 parts of glucose, 12 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, 7 parts of maltitol, sweet tea
10 parts of dish alkali, 6 parts of compound amino acid, 2 parts of multi-vitamins；
Compound amino acid：35 parts of tyrosine, 25 parts of glutamic acid, 5 parts of arginase 12,15 parts of aspartic acid.
Multi-vitamins：30 parts of niacin, 20 parts of phosphopyridoxal pyridoxal phosphate, 12 parts of cobamic acid, 12 parts of biotin, 15 parts of pantothenic acid.
2. acetic fermentation：Add 110kg wheat brans and 60kg rice husks to be added in distiller's wort according to every 100kg sorghum materials, stirs
Even obtained vinegar fermented grain, initial wine degree about 5.5% (w/w)；Vinegar fermented grain is dispensed to vinegar cylinder, cylinder mouth upper cover straw mattress, 25-30 DEG C starts hair
It is primary to turn over unstrained spirits daily for ferment.
3. application strategy：By component A and component B, acetic fermentation early period (acetic fermentation the 1st day) adds reinforcing group at the same time
Once, it is added before turning over unstrained spirits, vinegar fermented grain upper layer is added after sterile water dissolution, be uniformly mixed, be separately added into according to per kilogram vinegar fermented grain
Component A and each 0.2g of component B.In addition, setting normal fermentation is as a control group, i.e., nutritive salt of the present invention is not added.
It is segmented addition group 1：Component A is added in acetic fermentation early period (acetic fermentation the 1st day), component B is in acetic fermentation
Mid-term (acetic fermentation the 3rd day) is added, and is added before turning over unstrained spirits every time, and vinegar fermented grain upper layer is added after sterile water dissolution, is uniformly mixed,
It is separately added into component A and each 0.2g of component B according to per kilogram vinegar fermented grain；
It is segmented addition group 2：Component A is added in acetic fermentation early period (acetic fermentation 1 day), component B is after acetic fermentation
Phase (acetic fermentation the 6th day) adds.It is added before turning over unstrained spirits every time, vinegar fermented grain upper layer is added after sterile water dissolution, be uniformly mixed, press
It is separately added into component A and each 0.2g of component B according to per kilogram vinegar fermented grain.
4. application effect：
Total acid content is 5.41 ± 0.11g/100g vinegar fermented grains when reinforcing group fermentation ends, and fixed acid is 1.36 ± 0.15,
Compared to the control group without significant difference (Fig. 6).Reinforcing group lactic acid content compared to the control group without significant difference, compare and carry by acetic acid content
High by 7.23%, amino-acid nitrogen content improves 11.11%, and fermentation period shortens 2 days, and fermentation efficiency improves 22.22%.(table 14)
It is segmented addition group 1：Total acid content is 5.85 ± 0.14g/100g vinegar fermented grains when fermentation ends, and total acid contains compared to the control group
Amount improves 9.14% (Fig. 7), and fixed acid improves 40.58% compared to the control group.It is segmented 1 acetic acid content of addition group compared to the control group
Without significant difference, lactic acid content is compared to improving 28.57%, and lactic acid/acetic acid improves 16.33%, and amino-acid nitrogen content improves
27.78%, fermentation period shortens 2 days, and fermentation efficiency improves 22.22%.(table 14)
It is segmented addition group 2：Total acid content is 5.78 ± 0.08g/100g vinegar fermented grains when fermentation ends, and total acid contains compared to the control group
Amount improves 7.84% (Fig. 8), and fixed acid improves 36.23% compared to the control group.It is segmented 2 acetic acid content of addition group compared to the control group
7.24% is improved, amino-acid nitrogen content improves 22.22%, and fermentation period shortens 1 day, and efficiency improves 11.11% (table 14).
The mode of addition nutritive salt can have the function that adjust lactic acid synthesis and fermentation efficiency simultaneously stage by stage, and can
So that each fermentation stage nutrition composition is played one's part to the full, and then effectively improves fixed acid content, lactic acid in fermentation process
Acetic acid ratio and fermentation efficiency.
Main physical and chemical index content (g/100g vinegar fermented grains) in 14 vinegar of table
One embodiment of the present invention has been described in detail above, but the content be only the present invention preferable implementation
Example should not be construed as limiting the practical range of the present invention.It is all according to all the changes and improvements made by the present patent application range
Deng should all still fall within the scope of the patent of the present invention.
Claims (8)
1. a kind of nutritive salt of orientation regulation and control vinegar solid state fermentation, which is characterized in that parts by weight group becomes：Glucose 0-65
Part, 0-65 parts of lactose, 0-15 parts of sodium acetate, 0-25 parts of galactooligosaccharide, 0-25 parts of polydextrose, 2-16 parts of potassium dihydrogen phosphate,
0-10 parts of ammonium sulfate, 0-12 parts of maltitol, 0-12 parts of glycine betaine, 2-12 parts of compound amino acid, 1-4 parts of multi-vitamins.
2. a kind of nutritive salt of orientation regulation and control vinegar solid state fermentation as described in claim 1, which is characterized in that parts by weight array
Become：40-65 parts of glucose, 5-15 parts of sodium acetate, 5-16 parts of potassium dihydrogen phosphate, 4-10 parts of ammonium sulfate, 0-12 parts of maltitol,
6-12 parts of compound amino acid, 2-4 parts of multi-vitamins.
3. a kind of nutritive salt of orientation regulation and control vinegar solid state fermentation as described in claim 1, which is characterized in that parts by weight array
Become：5-60 parts of glucose, 15-65 parts of lactose, 0-25 parts of galactooligosaccharide, 0-25 parts of polydextrose, potassium dihydrogen phosphate 4-10
Part, 4-8 parts of maltitol, 5-12 parts of glycine betaine, 2-6 parts of compound amino acid, 1-2 parts of multi-vitamins.
4. a kind of nutritive salt of orientation regulation and control vinegar solid state fermentation as described in claim 1, which is characterized in that parts by weight array
Become：45-65 parts of lactose, 10-25 parts of galactooligosaccharide, 9-20 parts of polydextrose, 2 parts of potassium dihydrogen phosphate, compound amino acid 6-
12 parts, 2 parts of multi-vitamins.
5. a kind of nutritive salt of orientation regulation and control vinegar solid state fermentation as described in claim 1, which is characterized in that the nutritive salt is
Component A and component B are used in compounding, and addition manner is while adding or adding at times；
Component A：10 parts of glucose, 45 parts of lactose, 15 parts of galactooligosaccharide, 10 parts of polydextrose, 4 parts of potassium dihydrogen phosphate, malt
4 parts of sugar alcohol, 5 parts of glycine betaine, 6 parts of compound amino acid, 1 part of multi-vitamins；
Component B：45 parts of glucose, 12 parts of sodium acetate, 8 parts of potassium dihydrogen phosphate, 10 parts of ammonium sulfate, 7 parts of maltitol, glycine betaine 10
Part, 6 parts of compound amino acid, 2 parts of multi-vitamins.
6. a kind of nutritive salt of orientation regulation and control vinegar solid state fermentation as described in claim 1-5 any one, which is characterized in that
The compound amino acid is grouped as by the group of following weight fraction：35-45 parts of tyrosine, 25-30 parts of glutamic acid, arginine 12-
25 parts, 10-15 parts of aspartic acid；
The multi-vitamins are grouped as by the group of following weight fraction：30-50 parts of niacin, 15-30 parts of phosphopyridoxal pyridoxal phosphate, cobalt amine
10-15 parts sour, 10-15 parts of biotin, 5-15 parts of pantothenic acid.
7. a kind of application of the nutritive salt of orientation regulation and control vinegar solid state fermentation described in claim 1-5 any one.
8. a kind of application of the nutritive salt of orientation regulation and control vinegar solid state fermentation as claimed in claim 7, which is characterized in that described
Nutritive salt is suitable for the addition of vinegar solid state fermentation acetic fermentation stage and applies, addition 1-4 times specially during acetic fermentation, always
Additive amount is 0.2-0.5g/kg vinegar fermented grains.
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| CN202110644315.XA CN113337367B (en) | 2018-04-28 | 2018-04-28 | Nutritive salt for regulating and controlling solid state fermentation of table vinegar and application thereof |
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| CN115736231A (en) * | 2022-12-15 | 2023-03-07 | 广州市致美斋酱园有限公司 | Preparation method of nutrient salt and liquid edible vinegar with high total acid content and multiple flavors |
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| CN114672394B (en) * | 2022-05-07 | 2023-11-03 | 海天醋业集团有限公司 | Method for reducing color of rice vinegar and rice vinegar |
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| CN113337367A (en) | 2021-09-03 |
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