CN110862903A - Apple vinegar rich in lactic acid and succinic acid and production process thereof - Google Patents
Apple vinegar rich in lactic acid and succinic acid and production process thereof Download PDFInfo
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Abstract
The invention discloses apple vinegar rich in lactic acid and succinic acid and a production process thereof. According to the invention, the micro-encapsulated saccharomyces cerevisiae is added in the alcoholic fermentation stage of the apple vinegar, so that the saccharomyces cerevisiae, lactic acid bacteria and acetic acid bacteria can better coordinate growth and fermentation, and the apple vinegar rich in lactic acid and succinic acid is finally obtained. The fermentation method is simple to operate and short in fermentation time, the flavor and the health-care effect of the apple vinegar can be improved, the content of lactic acid and succinic acid is increased, the lactic acid content of the apple vinegar reaches 4g/L, and the succinic acid content of the apple vinegar reaches 1.8 g/L.
Description
Technical Field
The invention relates to apple vinegar rich in lactic acid and succinic acid and a production process thereof, belonging to the technical field of fermentation.
Background
Apple vinegar is vinegar with ester fragrance and fruit fragrance prepared by alcoholic fermentation and acetic acid fermentation of apple raw materials, and has a common physiological health-care function of a plurality of apples and table vinegar due to the fact that the apple vinegar also contains nutrient components such as vitamins, pectin, organic acids, amino acids and the like in the apples and the table vinegar. Modern scientific research finds that: apple vinegar has antibacterial, antifatigue, blood glucose and blood pressure regulating, appetite stimulating, calcium absorption promoting, and osteoporosis and arteriosclerosis preventing effects.
Apple vinegar is rich in organic acids, such as: acetic acid, gluconic acid, lactic acid, succinic acid, citric acid, tartaric acid, malic acid, and the like. The organic acids enter human bodies and mainly participate in the metabolism of the bodies to maintain the acid-base balance in the bodies. The succinic acid has positive effects on human body organs, and can strengthen body constitution, enhance immunity, and balance acidity. Amber can resist cell aging, promote aerobic metabolism, remove deposited lactic acid, and relieve fatigue. However, the production raw materials, strains and brewing process of the apple vinegar can influence the variety and content of organic acids in the apple vinegar, and the existing apple vinegar product has high acetic acid content, low content of other organic acids, especially low succinic acid content, sour and astringent taste and low nutritional value. Patent 201410384499.0 discloses that apple vinegar is fermented by multiple strains, wherein before apple juice fermentation, lactobacillus powder is added, saccharomyces cerevisiae is added to ferment together to obtain apple wine, and then the apple wine is converted into apple vinegar by acetic acid fermentation, although the total acid and lactic acid content are increased greatly, in the alcohol fermentation stage, mutual inhibition of growth may occur when lactobacillus and saccharomyces are inoculated simultaneously, the growth of lactobacillus can be inhibited by alcohol generated by saccharomyces, so that the lactic acid content of fermentation liquor is low, and the lactic acid bacteria and saccharomyces have a competitive relationship in the aspect of nutrient utilization in the early stage of growth, so that saccharomyces can grow slowly in the early stage, thereby reducing the amount of succinic acid generated, and thus leading to low succinic acid content in apple vinegar.
Disclosure of Invention
In order to solve the technical problems, the invention provides apple vinegar rich in lactic acid and succinic acid and a production process thereof. The saccharomyces cerevisiae is microencapsulated, so that the three strains of the saccharomyces cerevisiae, the lactic acid bacteria and the acetic acid bacteria are better cooperated to ferment the apple vinegar rich in the lactic acid and the succinic acid, the fermentation method is simple to operate and short in fermentation time, the flavor and the health-care effect of the apple vinegar can be improved, and the content of the succinic acid is increased.
The first purpose of the invention is to provide a production process of apple vinegar rich in lactic acid and succinic acid, wherein the production process is to add micro-encapsulated saccharomyces cerevisiae in the alcoholic fermentation stage of the apple vinegar.
Further, the saccharomyces cerevisiae is saccharomyces cerevisiae CICC 1045.
Furthermore, the microencapsulation is to use sodium alginate and Arabic gum as wall materials, and to prepare the saccharomyces cerevisiae microcapsule by adopting a spray drying method.
Further, the microencapsulation specifically comprises the following steps: mixing 1-3% (W/V) sodium alginate solution and 0.3-0.7% (W/V) Arabic gum solution at a ratio of 3-5: 1(V: V), and filtering to obtain bacteriaUniformly stirring and mixing the wall material solution and the saccharomyces cerevisiae bacterial suspension according to the wall material solution, namely the bacterial suspension of 4-6: 1(V: V), passing through a colloid mill, and performing spray drying to obtain microcapsule thalli; the concentration of the saccharomyces cerevisiae bacterial suspension is 108～1010Number of cells/mL.
Further, the conditions of spray drying are that the air inlet temperature is 150-160 ℃, the air outlet temperature is 60-70 ℃, and the homogenizing pressure is 30-40 MPa.
Further, the production process specifically comprises the following steps:
(1) preparing fermented apple juice: blending the apple juice to a sugar degree of 10-15 DEG Bx;
(2) strain activation: respectively activating strains of yeast, lactobacillus plantarum and acetic acid bacteria, and microencapsulating saccharomyces cerevisiae to respectively obtain yeast seed liquid, lactobacillus plantarum seed liquid and acetic acid bacteria seed liquid;
(3) alcohol fermentation: inoculating yeast seed liquid according to the inoculation amount of 1-3%, inoculating lactobacillus plantarum seed liquid according to the inoculation amount of 1-3% into the fermented apple juice in the step (1), maintaining the temperature at 28-32 ℃, ventilating at 90-110 rpm for 5-7 h, after ventilation is closed, stirring at 40-60 rpm for fermenting for 65-75 h to obtain alcohol fermentation liquid;
(4) acetic acid fermentation: carrying out centrifugal filtration on the alcohol fermentation liquor, removing saccharomycetes and lactobacillus plantarum, inoculating acetic acid bacteria seed liquor according to the inoculation amount of 2-4%, and fermenting for 70-80 h at the temperature of 28-32 ℃ and the speed of 350-450 rpm to obtain acetic acid fermentation liquor;
(5) preparing apple vinegar: and centrifuging, filtering and sterilizing the acetic acid fermentation liquor to obtain the apple vinegar rich in lactic acid and succinic acid.
The invention adopts proper ventilation in the early stage, and can promote the early growth of saccharomyces cerevisiae and lactobacillus plantarum.
Further, the lactobacillus plantarum is lactobacillus plantarum CICC 20022.
Further, the acetic acid bacteria is Acetobacter aceti CICC 20441.
Further, the apple juice is pressed apple juice or concentrated apple juice.
The second purpose of the invention is to provide the apple vinegar rich in lactic acid and succinic acid prepared by the production process.
The invention has the beneficial effects that:
according to the invention, saccharomyces cerevisiae is microencapsulated, so that saccharomycetes, lactic acid bacteria and acetic acid bacteria can be better coordinated to grow and ferment, and the apple vinegar rich in lactic acid and succinic acid is finally obtained. The fermentation method is simple to operate and short in fermentation time, the flavor and the health-care effect of the apple vinegar can be improved, the content of succinic acid is increased, the lactic acid content of the apple vinegar reaches 4g/L, and the succinic acid content reaches 1.8 g/L.
Detailed Description
The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.
Example 1:
(1) reducing the concentration of apple juice
Blending farmer spring and concentrated apple juice, adjusting the sugar degree of the apple juice to the sugar degree required by fermentation production, and measuring by using a sugar degree instrument.
(2) Activated culture
Activating lactic acid bacteria: selecting a few colonies from the original strain slant (or a security tube) by using an inoculating loop under the aseptic condition, placing the colonies in a plate culture medium for streaking, then placing the colonies in a culture medium for 24 hours at 37 ℃, standing and culturing the colonies, checking the absence of the mixed bacteria, enabling the thalli to grow regularly, observing the thalli by naked eyes, enabling the colonies to be full, and checking the absence of the mixed bacteria by smearing and dyeing. And (3) selecting a single colony, placing the single colony in a liquid culture medium, controlling the liquid loading amount of the liquid culture medium to be 20% of that of a triangular flask, then placing the liquid culture medium at 37 ℃ for culturing for 24h, and standing for culturing.
Activating acetic acid bacteria: selecting a few bacterial colonies from an original strain inclined plane (or a security tube) by using an inoculating loop under the aseptic condition, placing the bacterial colonies in a plate culture medium for scribing, then placing the bacterial colonies in a 30 ℃ culture medium for 48h, standing the bacterial colonies for culture, checking the bacterial colonies to be free of foreign bacteria, enabling the bacterial colonies to grow neatly, observing the bacterial colonies by naked eyes, smearing the bacterial colonies and dyeing the bacterial colonies to check the bacterial colonies to be free of foreign bacteria, selecting a single bacterial colony and placing the single bacterial colony in a liquid culture medium, controlling the liquid loading of the liquid culture medium to be 20% of that of a triangular flask, then placing the liquid culture medium in a 30 ℃ culture medium for.
The yeast is inoculated with Saccharomyces cerevisiae powder at an inoculum size of 0.2g/L, and the weighed powder is dissolved in sterile water at 37 ℃ and cultured for 1h at 30 ℃.
Microencapsulation of saccharomyces cerevisiae: mixing 2% (W/V) sodium alginate solution and 0.5% (W/V) acacia gum solution at a ratio of 4:1(V: V), filtering with microporous membrane (aperture of 0.22 μm) to remove bacteria, mixing with Saccharomyces cerevisiae bacterial suspension (10)8～1010Cell number/mL) are mixed evenly (wall material solution: bacterial suspension is 5:1(V: V)), stirred for 10min, milled for 2 times by colloid mill, and spray dried to obtain the saccharomyces cerevisiae microcapsule thalli. The spray drying conditions comprise that the air inlet temperature is 150-160 ℃, the air outlet temperature is 60-70 ℃, and the homogenizing pressure is 30-40 MPa.
(3) Fermentation culture
And (3) alcohol fermentation stage: pumping apple juice into an alcohol fermentation tank, cooling to 30 ℃, inoculating the saccharomyces cerevisiae microcapsules into the fermentation tank in an inoculation amount of 0.2g/L and activated lactobacillus plantarum CICC20022 in an inoculation amount of 2%, keeping the temperature at 30 ℃, ventilating for 6 hours in an alcohol fermentation stage, stirring at 100rpm, then closing the ventilation, slowly stirring at 50rpm, and performing the alcohol fermentation stage for 78 hours in total, wherein the residual sugar (reducing sugar) is 0.37 g/L. Alcohol content 5.4 degree (measured by distillation).
Acetic acid fermentation stage: centrifuging and filtering the alcoholic fermentation liquor, centrifuging to remove lactic acid bacteria and saccharomycetes in the alcoholic fermentation process, pumping into an acetic acid fermentation tank, controlling the temperature to be 30 ℃, inoculating acetic acid bacteria CICC20441 seed liquid according to 2% -4% of inoculation quantity, stirring at 400r/min, carrying out an acetic acid fermentation stage for 72 hours in total, obtaining the acetic acid fermentation liquor after 72 hours, wherein the acetic acid content in the acetic acid fermentation liquor is 4.5g/100mL, and completing the acetic acid fermentation when the alcohol is exhausted and the acetic acid does not rise any more, thus obtaining the apple vinegar.
(4) Preparation of apple vinegar
And centrifuging the fermentation liquor, filtering, sterilizing and packaging to obtain the multi-strain fermented apple vinegar rich in succinic acid.
The microcapsule technology adopted in the embodiment is to use sodium alginate and Arabic gum as wall materials, and to prepare the saccharomyces cerevisiae microcapsule by a spray drying method, the sodium alginate and the Arabic gum are colorless and tasteless and low in price, and are widely used in food processing, and the microcapsule technology used as the wall materials of the microcapsule does not affect the flavor and the taste of apple vinegar, saves the process cost, and does not affect the growth and fermentation of saccharomycetes.
In the alcohol fermentation stage in the apple vinegar fermentation, mutual growth inhibition can exist when the lactic acid bacteria and the yeast are inoculated at the same time, the alcohol produced by the yeast can inhibit the growth of the lactic acid bacteria, so that the lactic acid content of fermentation liquor is low, and the lactic acid bacteria and the yeast have a competitive relationship in the aspect of utilizing nutrient substances in the early growth stage, so that the yeast can grow slowly in the early growth stage, the generation amount of succinic acid is reduced, and the succinic acid content in the apple vinegar is low. Therefore, the microcapsule technology adopted by the invention can overcome the difficulty, the saccharomyces cerevisiae is wrapped by the microcapsule technology in the alcoholic fermentation stage of the apple vinegar to separate the saccharomyces cerevisiae from lactic acid bacteria in the early fermentation stage, the lactic acid bacteria grow firstly, and then the saccharomyces cerevisiae coated by the microcapsule slowly releases and is rapidly fermented in the slightly acidic environment generated by the fermentation of the lactic acid bacteria, so that the saccharomyces cerevisiae, the lactic acid bacteria and the acetic acid bacteria can better coordinate the growth and the fermentation, and finally the apple vinegar rich in lactic acid and succinic acid is obtained.
Comparative example 1:
the types, the amounts, the order of addition, and the fermentation conditions in each stage were the same as those of the raw and auxiliary materials used in example 1, and Lactobacillus plantarum CICC20022 was not added in step (3) of the comparative example.
Comparative example 2:
the types, the amounts, the order of addition, and the fermentation conditions in each stage were the same as those of the raw and auxiliary materials used in example 1, and the microencapsulation treatment of Saccharomyces cerevisiae was not performed only in step (3) of the comparative example.
Comparative example 3:
the types, the amounts, the order of addition, and the fermentation conditions in each stage were the same as those of the raw and auxiliary materials used in example 1, and the wall materials of sodium alginate and gum arabic in the microcapsules were changed to maltodextrin only in step (3) in the comparative example.
TABLE 1 apple vinegar quality analysis Table
From the data, the contents of total acid, lactic acid and succinic acid of the apple vinegar prepared by the invention are higher than those of the comparative example, and the color, taste, aroma and the like of the apple vinegar are better than those of the comparative example. Therefore, the apple vinegar obtained by utilizing the synergistic fermentation of the lactic acid bacteria and the yeast has the advantages of obvious fruit aroma, bright and quick aroma, clean and refreshing taste, more nutrient components, mellow flavor and sour and refreshing mouthfeel, and is a fruit vinegar product with good mouthfeel and nutritional and health-care effects.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (10)
1. A production process of apple vinegar rich in lactic acid and succinic acid is characterized in that micro-encapsulated saccharomyces cerevisiae is added in the alcoholic fermentation stage of apple vinegar.
2. The process according to claim 1, wherein the Saccharomyces cerevisiae is Saccharomyces cerevisiae CICC 1045.
3. The production process according to claim 1, wherein the microencapsulation is to use sodium alginate and Arabic gum as wall materials, and to prepare the saccharomyces cerevisiae microcapsule by a spray drying method.
4. The process according to claim 3, wherein said microencapsulation comprises in particular the following steps: mixing 1-3% (W/V) sodium alginate solution and 0.3-0.7% (W/V) Arabic gum solution in a ratio of 3-5: 1(V: V), filtering to obtain bacteria serving as a wall material solution, mixing with Saccharomyces cerevisiae bacteria suspension in a manner that the wall material solution is 4-6: 1(V: V), stirring uniformly, passing through a colloid mill, and spray drying to obtain the microcapsule thallus.
5. The production process according to claim 4, wherein the spray drying conditions comprise an inlet air temperature of 150-160 ℃, an outlet air temperature of 60-70 ℃ and a homogeneous pressure of 30-40 MPa.
6. The production process according to claim 1, characterized in that the production process comprises the following steps:
(1) preparing fermented apple juice: blending the apple juice to a sugar degree of 10-15 DEG Bx;
(2) strain activation: respectively activating strains of yeast, lactobacillus plantarum and acetic acid bacteria, and microencapsulating saccharomyces cerevisiae to respectively obtain yeast seed liquid, lactobacillus plantarum seed liquid and acetic acid bacteria seed liquid;
(3) alcohol fermentation: inoculating yeast seed liquid according to the inoculation amount of 1-3%, inoculating lactobacillus plantarum seed liquid according to the inoculation amount of 1-3% into the fermented apple juice in the step (1), maintaining the temperature at 28-32 ℃, ventilating at 90-110 rpm for 5-7 h, after ventilation is closed, stirring at 40-60 rpm for fermenting for 65-75 h to obtain alcohol fermentation liquid;
(4) acetic acid fermentation: carrying out centrifugal filtration on the alcohol fermentation liquor, removing saccharomycetes and lactobacillus plantarum, inoculating acetic acid bacteria seed liquor according to the inoculation amount of 2-4%, and fermenting for 70-80 h at the temperature of 28-32 ℃ and the speed of 350-450 rpm to obtain acetic acid fermentation liquor;
(5) preparing apple vinegar: and centrifuging, filtering and sterilizing the acetic acid fermentation liquor to obtain the apple vinegar rich in lactic acid and succinic acid.
7. The process according to claim 6, wherein the Lactobacillus plantarum strain is Lactobacillus plantarum CICC 20022.
8. The production process of claim 6, wherein the acetic acid bacteria is Acetobacter aceti CICC 20441.
9. The process of claim 6 wherein the apple juice is a pressed apple juice or a concentrated apple juice.
10. Apple vinegar rich in lactic acid and succinic acid and prepared by the production process according to any one of claims 1 to 9.
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Cited By (4)
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| CN111793584A (en) * | 2020-08-05 | 2020-10-20 | 四川省农业科学院农产品加工研究所 | Lactobacillus rhamnosus strain D2, and preparation method and application thereof |
| CN112048423A (en) * | 2020-09-18 | 2020-12-08 | 中华全国供销合作总社济南果品研究院 | Method for producing high-quality apple vinegar by mixed fermentation of novel acetobacter pasteurianus and lactobacillus acidophilus |
| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
| CN117965252A (en) * | 2024-04-01 | 2024-05-03 | 西夫拉姆酒业集团有限公司 | Anthocyanin-rich wine brewing process |
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| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
| CN117965252A (en) * | 2024-04-01 | 2024-05-03 | 西夫拉姆酒业集团有限公司 | Anthocyanin-rich wine brewing process |
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