CN109182069A - A kind of chitosan imbedded linoleic acid fermented vinegar and preparation method thereof - Google Patents
A kind of chitosan imbedded linoleic acid fermented vinegar and preparation method thereof Download PDFInfo
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- CN109182069A CN109182069A CN201810971512.0A CN201810971512A CN109182069A CN 109182069 A CN109182069 A CN 109182069A CN 201810971512 A CN201810971512 A CN 201810971512A CN 109182069 A CN109182069 A CN 109182069A
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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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- 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
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Abstract
The invention discloses a kind of chitosan imbedded linoleic acid fermented vinegars and preparation method thereof, belong to food processing field.The fermented vinegar is made of walnut dregs, corn, corn syrup, chitosan, bagasse, cellulolytic enzyme, active dry yeast, Ye Shi solution rouge yeast, acetic acid bacteria；The present invention generates linoleic acid using Ye Shi solution rouge yeast conversion walnut dregs, the degradation product of chitosan and cellulose is as embedding wall material, corn syrup completes chitosan to linoleic embedding as wall material filler, using Vinegar Fermentation process, reaches promotion linoleic acid intake while being jealous, vinegar amino acid content is improved simultaneously, Soluble Fiber cellulose content makes vinegar taste more abundant, more nutrition, it allows more people to like vinegar, promotes the development of China's Vinegar Industry.
Description
Technical field
The invention belongs to food brewing fields, and in particular to a kind of chitosan imbedded linoleic acid fermented vinegar and its preparation side
Method.
Background technique
Chinese vinegar has had more than 2,000 years history, is the essential flavouring of every household.While vinegar is not only
It is full of nutrition, it may have certain healthcare function.
Krill is a huge MNarine food web, and the waste material of krill can produce a large amount of chitosan.
Meanwhile Hubei Qianjiang abounds with cray, 100,000 tons of annual output or more, a large amount of shrimp shell can be with volume production chitosan, this is chitosan
It embeds linoleic acid fermented vinegar and endlessly raw material is provided.In recent years, walnut is largely planted throughout the country, causes to produce
Surplus, a large amount of walnuts are used as extracting oil；Walnut dregs are that walnut has squeezed the residue after oil, and a large amount of protein and oil are contained in the inside
Rouge.Ye Shi solves rouge yeast, and one of most commonly used production rouge yeast of current research can be good at utilizing the fat inside walnut dregs
And protein, fermentation generates the human bodies such as linoleic acid must unsaturated fatty acid.During vinegar brewing, chitosan and sugarcane are fine
It ties up plain polysaccharide to embed linoleic acid, so that linoleic acid is existed certainly inside vinegar, can be good at being absorbed by the body.
The embedding linoleic acid such as wall material chitosan is added inside vinegar, obtains a kind of chitosan imbedded linoleic acid fermented vinegar,
The nutritive value of vinegar is improved, and the waste material after walnut oil expression and cane sugar manufacture is utilized, is turned waste into wealth.It is promoted well
The nutritional ingredient of vinegar, has not only obtained chitosan imbedded linoleic acid in vinegar, and improve vinegar amino acid and
The content of soluble cellulose.
Because linoleic acid has been oxidized, mainly study its stability at present, as patent of invention " it is a kind of embedding conjugated linoleic acid
The preparation method (CN201510484137.3) of microcapsules " is using starch octenyl succinate anhydride and hydrophilic colloid as primary raw material packet
Bury linoleic acid；For another example patent of invention " amylose or the microcapsule embedded linoleic acid of yellow dextrin or linolenic method
(CN201210102732.2) " amylose or the microcapsule embedded linoleic acid of yellow dextrin are utilized.The above patent is in upgrading material
Under conditions of obtain linoleic acid embedding, but the wine vinegar environment of high ethano and high acetic acid whether effectively it is unknown；Allow to
For making vinegar, it will also be greatly increased because of special material preparation and make vinegar cost, therefore the inadaptable brewing with common vinegar.
Summary of the invention
Present invention combination Vinegar Fermentation technique, obtains a kind of preparation method rich in linoleic acid fermented vinegar.The present invention utilizes
The degradation product of Ye Shi solution rouge yeast conversion walnut dregs generation linoleic acid, chitosan and cellulose is as embedding wall material, corn syrup
As wall material filler, chitosan is completed to linoleic embedding using Vinegar Fermentation process, reaches and promotes Asia while being jealous
Oleic acid intake, while vinegar amino acid content is improved, Soluble Fiber cellulose content makes vinegar taste more abundant, more seeks
It supports.
In order to reach the goals above, inventor passes through a large number of experiments and unremitting effort, is finally obtained a kind of chitosan packet
Linoleic acid fermented vinegar is buried, the parts by weight of the vinegar each component are as follows: 50-100 parts of walnut dregs, 100-200 parts of corn, corn syrup 100-
200 parts, 10-50 parts of chitosan, 100-200 parts of bagasse, 0.03-0.06 parts of cellulolytic enzyme, active dry yeast 1.5-2
Part, Ye Shi solve 5-10 parts of rouge yeast, 1-1.5 parts of acetic acid bacteria.
A kind of preparation method of chitosan imbedded linoleic acid fermented vinegar, comprising the following steps:
(1) it by 50-100 parts of walnut dregs, 100-200 parts of corn, crushes, boiling, water, the jade of 2-3 times of corn weight is then added
Rice 100-200 parts of syrup, 10-20 parts of chitosan, mix well, high speed shear 2-5 minutes, cooling；
(2) 100-200 parts of bagasse, 0.03-0.06 parts of cellulolytic enzyme are uniformly mixed, stirring fermentation 10-12 hours is steamed
Boil inactivation cellulolytic enzyme；
(3) material of step (1) and (2) is uniformly mixed, addition Ye Shi solves 5-10 parts of rouge yeast, ferments at a temperature of maintaining 37 DEG C
10-15 hours；
(4) active dry yeast 1.5-2 parts is added in the fermentation material of step (3), continues fermentation 20-24 hours；
(5) it is added acetic acid bacteria 1-1.5 parts in the fermented grains completed to step (4) alcoholic fermentation, fermented one week in 30 DEG C of stirrings, to wine
Smart content is lower than 0.2%, stops fermentation；
(6) it filters, store, ageing is to get to a kind of chitosan imbedded linoleic fermented vinegar.
Compared with prior art, the present invention has the advantages that Ye Shi solves rouge yeast compared with existing vinegar processing technology
Walnut dregs are promoted to generate linoleic acid, cellulolytic enzyme digests Bagasse-cellulose, and chitosan is sent out through alcoholic fermentation and acetic acid
Ferment obtains degrades to a certain extent, embeds linoleic acid, i.e. the degradation product conduct of chitosan and cellulose jointly with the cellulose of enzymatic hydrolysis
Linoleic wall material is embedded, corn syrup completes chitosan to linoleic as wall material filler, using Vinegar Fermentation process
Embedding.
Specific embodiment
Below in conjunction with specific embodiment, the technical solution in the present invention is clearly and completely described.
Embodiment 1
A kind of preparation method of chitosan imbedded linoleic acid fermented vinegar, comprising the following steps:
(1) 50 parts of walnut dregs, 100 parts of corn crush, boiling, are added the water of 2 times of corn weight, be added 100 parts of corn syrup,
10 parts of chitosan mixings, it is high speed shear 2 minutes, cooling.
(2) 100 parts of bagasse, 0.03 part of cellulolytic enzyme, uniformly mixed, stirring fermentation 10 hours, boiling inactivation are fine
Tie up plain hydrolase.
(3) material of step (1) and (2) is uniformly mixed, and adds Ye Shi and solves 5 parts of rouge yeast, maintained at a temperature of 37 DEG C
Fermentation 10 hours.
(4) 1.5 parts of active dry yeast, fermentation 20 hours are added in the fermentation material of step (3).
(5) it is added 1 part of acetic acid bacteria in the fermented grains completed to step (4) alcoholic fermentation, fermented one week in 30 DEG C of stirrings, to wine
Smart content is lower than 0.2%, stops fermentation.
(6) it filters, is filling, obtaining a kind of chitosan imbedded linoleic fermented vinegar.
Nutritional ingredient detection and organoleptic indicator's evaluation are carried out to the vinegar of preparation, wherein detection Soluble Fiber cellulose content is
0.015%；Free aminoacid content is 0.025%；Linoleic acid content is 0.068%；Embedding rate is 77%, and concrete outcome is shown in Table 1.
Embodiment 2
A kind of preparation method of chitosan imbedded linoleic acid fermented vinegar, comprising the following steps:
(1) 100 parts of walnut dregs, 200 parts of corn crush, boiling, are added the water of 3 times of corn weight, be added 200 parts of corn syrup,
50 parts of chitosan mixings, it is high speed shear 5 minutes, cooling.
(2) 200 parts of bagasse, 0.06 part of cellulolytic enzyme, uniformly mixed, stirring fermentation 12 hours, boiling inactivation are fine
Tie up plain hydrolase.
(3) material of step (1) and (2) is uniformly mixed, and adds Ye Shi and solves 10 parts of rouge yeast, maintained at a temperature of 37 DEG C
Fermentation 12 hours.
(4) 2 parts of active dry yeast, fermentation 24 hours are added in the fermentation material of step (3).
(5) 1.5 parts of acetic acid bacteria are added in the fermented grains completed to step (4) alcoholic fermentation, fermented one week in 30 DEG C of stirrings, to
Alcohol content is lower than 0.2%, stops fermentation.
(6) it filters, is filling, obtaining a kind of chitosan imbedded linoleic fermented vinegar
Nutritional ingredient detection and organoleptic indicator's evaluation are carried out to the sample of preparation, the result is shown in tables 1.
Comparative example 1
It is same as Example 1, remove embodiment 1(1) in do not add walnut dregs.
Comparative example 2
It is same as Example 1, remove embodiment 1(1) in do not add chitosan.
Comparative example 3
It is same as Example 1, except the step (2) saved in embodiment 1.
Comparative example 4
It is same as Example 1, except the step (3) saved in embodiment 1.
Comparative example 5 (comparative example is detection this method traditional aging process linoleic acid stability)
It is same as Example 1, embodiment 1(6) ageing 30 days.
Comparative example 6 (comparative example is detection this method traditional aging process linoleic acid stability)
It is same as Example 1, embodiment 1(6) ageing 90 days.
Table 1 prepares nutritive index and the organoleptic indicator of sample
"-" is not detect or can't detect
By being tested above it is found that nutriments such as linoleic acid content, Soluble Fiber, free amino acids in embodiment 1,2
Content is significantly higher than the content of comparative example 1-4, wherein linoleic content reaches as high as 9.8mg/kg；And embodiment system
The organoleptic indicators such as color, flavour, the fragrance of standby vinegar are also significantly better than comparative example 1-4, by comparative example 5-6 it is found that originally
It is more stable that invention prepares the linoleic acid in vinegar, places 90 days and remains to be stabilized.
The above is only non-limiting embodiment of the invention, a large amount of embodiment can also be derived, for ability
It, can be with not departing from the invention design and under the premise of do not make creative work for the those of ordinary skill in domain
The embodiment of several modifications and improvements is made, these are all within the scope of protection of the present invention.
Claims (2)
1. a kind of chitosan imbedded linoleic acid fermented vinegar, it is characterised in that: the vinegar is grouped as by the group of following parts by weight: walnut dregs
50-100 parts, 100-200 parts of corn, 100-200 parts of corn syrup, 10-50 parts of chitosan, 100-200 parts of bagasse, cellulose
0.03-0.06 parts of hydrolase, 1.5-2 parts of active dry yeast, Ye Shi solve 5-10 parts of rouge yeast, 1-1.5 parts of acetic acid bacteria.
2. a kind of preparation method of chitosan imbedded linoleic acid fermented vinegar, it is characterised in that: the preparation method the following steps are included:
(1) it by 50-100 parts of walnut dregs, 100-200 parts of corn, crushes, boiling, water, the jade of 2-3 times of corn weight is then added
Rice 100-200 parts of syrup, 10-20 parts of chitosan, mix well, high speed shear 2-5 minutes, cooling；
(2) 100-200 parts of bagasse, 0.03-0.06 parts of cellulolytic enzyme are uniformly mixed, stirring fermentation 10-12 hours is steamed
Boil inactivation cellulolytic enzyme；
(3) material of step (1) and (2) is uniformly mixed, addition Ye Shi solves 5-10 parts of rouge yeast, ferments at a temperature of maintaining 37 DEG C
10-15 hours；
(4) active dry yeast 1.5-2 parts is added in the fermentation material of step (3), continues fermentation 20-24 hours；
(5) it is added acetic acid bacteria 1-1.5 parts in the fermented grains completed to step (4) alcoholic fermentation, fermented one week in 30 DEG C of stirrings, to wine
Smart content is lower than 0.2%, stops fermentation；
(6) it filters, store, ageing is to get to a kind of chitosan imbedded linoleic fermented vinegar.
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| CN201810971512.0A CN109182069A (en) | 2018-08-24 | 2018-08-24 | A kind of chitosan imbedded linoleic acid fermented vinegar and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109925983A (en) * | 2019-03-08 | 2019-06-25 | 紫罗兰家纺科技股份有限公司 | The method of bilayered microcapsule and its arrangement into textile fabric based on shea butter |
| CN112877172A (en) * | 2021-01-29 | 2021-06-01 | 河北天粮餐饮管理集团有限公司南京分公司 | Method for preparing nutritious and healthy black vinegar |
| CN114907942A (en) * | 2022-06-14 | 2022-08-16 | 江苏科技大学 | Preparation method of edible vinegar rich in erythritol and lactic acid |
| CN116918906A (en) * | 2023-07-21 | 2023-10-24 | 山东齐鲁中牧生物科技有限公司 | Stable garlicin, production method and application |
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| CN104530449A (en) * | 2014-12-18 | 2015-04-22 | 华南理工大学 | Cellulose/chitosan composite pellet as well as preparation method and application thereof |
| CN106967578A (en) * | 2017-05-10 | 2017-07-21 | 新疆林科院经济林研究所 | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder |
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2018
- 2018-08-24 CN CN201810971512.0A patent/CN109182069A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104530449A (en) * | 2014-12-18 | 2015-04-22 | 华南理工大学 | Cellulose/chitosan composite pellet as well as preparation method and application thereof |
| CN106967578A (en) * | 2017-05-10 | 2017-07-21 | 新疆林科院经济林研究所 | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109925983A (en) * | 2019-03-08 | 2019-06-25 | 紫罗兰家纺科技股份有限公司 | The method of bilayered microcapsule and its arrangement into textile fabric based on shea butter |
| CN109925983B (en) * | 2019-03-08 | 2021-12-28 | 紫罗兰家纺科技股份有限公司 | Shea butter-based double-layer microcapsule and method for finishing same into textile fabric |
| CN112877172A (en) * | 2021-01-29 | 2021-06-01 | 河北天粮餐饮管理集团有限公司南京分公司 | Method for preparing nutritious and healthy black vinegar |
| CN112877172B (en) * | 2021-01-29 | 2023-10-17 | 山西水塔醋业股份有限公司 | Method for preparing nutritious healthy black vinegar juice |
| CN114907942A (en) * | 2022-06-14 | 2022-08-16 | 江苏科技大学 | Preparation method of edible vinegar rich in erythritol and lactic acid |
| CN116918906A (en) * | 2023-07-21 | 2023-10-24 | 山东齐鲁中牧生物科技有限公司 | Stable garlicin, production method and application |
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Application publication date: 20190111 |