CN111057637A

CN111057637A - Multi-strain fermented apple vinegar rich in free amino acids and production process thereof

Info

Publication number: CN111057637A
Application number: CN201911367657.0A
Authority: CN
Inventors: 张晓娟; 彭铭烨; 邓永建; 许正宏; 史劲松; 陆震鸣; 柴丽娟; 解寒; 钱建瑛
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2019-12-26
Filing date: 2019-12-26
Publication date: 2020-04-24
Anticipated expiration: 2039-12-26
Also published as: CN111057637B

Abstract

The invention discloses a multi-strain fermented apple vinegar rich in free amino acids and a production process thereof, wherein pectinase and β -glucosidase are combined for use, so that the content of pectin and cellulose in raw materials can be reduced, the dissolution of nitrogenous substances in the raw materials is promoted, the content of a nitrogen source available for microorganisms is increased, and the utilization rate of the raw materials is improved.

Description

Multi-strain fermented apple vinegar rich in free amino acids and production process thereof

Technical Field

The invention relates to multi-strain fermented apple vinegar rich in free amino acids and a production process thereof, belonging to the technical field of microorganisms.

Background

Apple vinegar is an important direction for deep processing of apples, and is an acidic health-care seasoning which is rich in nutrition and excellent in flavor and is brewed by taking apples as raw materials through alcoholic fermentation and acetic acid fermentation, and has the typical flavor and taste of apples; the flavor and nutrition are higher than those of common table vinegar, and the produced acetic acid beverage can be directly drunk.

The apple vinegar is acidic in taste, is an alkaline beverage after being metabolized in a human body, and can effectively improve the acidic constitution of the human body and make the human body alkalescent. People with alkaline constitution have stronger immunity to viruses than people with acidic constitution. The apple vinegar contains amino acid components required by human body such as aspartic acid, phenylalanine, threonine and the like, and also contains more than 10 mineral substances such as iron, phosphorus, zinc and the like. In addition, the apple vinegar contains pectin, vitamins, minerals and phenols, and the acidic components of the apple vinegar can dredge and soften blood vessels, kill germs, enhance the immunity and antiviral ability of human bodies, improve the digestive system, clean the digestive tract, help to remove toxins of joints, blood vessels and internal organs and regulate internal secretion.

At present, the preparation method of the apple vinegar mainly comprises the steps of squeezing apple juice and then carrying out simple alcoholic fermentation and acetic acid fermentation, but the apple vinegar has single flavor and limited health care function. The Chinese patent application No. 201810360666.6 discloses a production process of apple vinegar and apple vinegar containing nutrient components obtained by fermenting chicory with lactic acid bacteria, which comprises the steps of respectively preparing apple fermentation supernatant and chicory fermentation supernatant, mixing the supernatants according to a certain proportion, and then carrying out acetic acid fermentation to prepare the apple vinegar. The Chinese patent application No. 201810449937.5 discloses a method for preparing double-fungus co-fermented apple vinegar sauce, which comprises the steps of squeezing apples, performing simple alcohol fermentation by using saccharomycetes, inoculating acetic acid bacteria, performing acetic acid fermentation to obtain apple vinegar, and compounding the apple vinegar sauce with apple puree to obtain the apple vinegar sauce. The method has simple process, easily causes the deficiency of the nutrient components in the apple vinegar, and the product has poor taste and flavor. The Chinese patent application No. 201410384499.0 discloses a multi-strain fermented apple vinegar beverage and a preparation method thereof, the method comprises the steps of adding lactic acid bacteria powder before apple juice is fermented, then adding saccharomyces cerevisiae to ferment together into apple wine, and then converting the apple wine into apple vinegar through acetic acid bacteria fermentation. The method is complex to operate, the fermentation time is too long, and the preferential addition of the lactic acid bacteria can accelerate the consumption of a nitrogen source in a system, so that the nitrogen source is insufficient in a yeast fermentation stage, and the content of amino acids in the apple vinegar is easy to cause.

Disclosure of Invention

In order to solve the technical problems, further promote the development of apple vinegar products, increase the health care effect of apple vinegar and improve the economic added value of the apple vinegar products, the invention provides a method for preparing apple vinegar by inoculating saccharomycetes, lactic acid bacteria and acetic acid bacteria.

The first purpose of the invention is to provide a production process of multi-strain fermented apple vinegar rich in free amino acid, which comprises the steps of adding pectinase and β -glucosidase into apple juice for enzymolysis, and adding lactic acid bacteria and yeast for co-fermentation in the alcoholic fermentation stage of apple vinegar.

Further, the lactobacillus is lactobacillus plantarum and/or lactobacillus casei. Preferably, lactobacillus plantarum and lactobacillus casei are co-fermented.

Furthermore, the lactobacillus plantarum is lactobacillus plantarum CGMCC NO. 18390.

Further, the lactobacillus casei is lactobacillus casei CICC 6117.

Furthermore, the addition ratio of the lactobacillus plantarum to the lactobacillus casei is 20: 1-1: 1.

Further, the production process specifically comprises the following steps:

(1) preparing apple juice, namely squeezing 90-110 parts by weight of apples, adding 40-50 parts by weight of water and 6-8 parts by weight of cane sugar into the juice, mixing, adding 0.50-0.80 g/kg of pectinase and 0.10-0.20 g/kg of β -glucosidase, and carrying out enzymolysis at 45-55 ℃ for 3-6 hours to obtain the apple juice;

(2) alcohol fermentation: adding yeast 10 into the apple juice obtained in the step (1)⁸～10¹⁰Lactic acid bacteria 10/kg¹⁰～10¹²Fermenting for 5-7 days at 35-38 ℃ per kg to obtain cider;

(3) acetic acid fermentation: adding acetic acid bacteria 10 into the cider wine obtained in the step (2)⁸～10¹⁰Fermenting for 4-6 days at 30-32 ℃ per kg to obtain apple vinegar fermentation liquor;

(4) preparing apple vinegar: and (4) centrifuging, filtering and sterilizing the apple vinegar fermentation liquid prepared in the step (3) to obtain the multi-strain fermented apple vinegar rich in free amino acids.

Further, the yeast is saccharomyces cerevisiae CICC 1045, and the acetic acid bacteria is acetobacter aceti CICC 20441.

Further, in the step (2), after the yeast and the lactic acid bacteria are inoculated, stirring and ventilating for 1-3 hours at intervals of 12-24 hours, and then stirring and ventilating for 1-2 times.

Further, in the step (3), the rotation speed of the acetic acid bacteria fermentation is 200-300 r/min.

The second purpose of the invention is to provide the multi-strain fermented apple vinegar rich in free amino acid prepared by the production process.

The invention has the beneficial effects that:

(1) the combined use of the pectinase and β -glucosidase can reduce the content of pectin and cellulose in the raw material, promote the dissolution of nitrogenous substances in the raw material, increase the content of a nitrogen source available for microorganisms, and thus improve the utilization rate of the raw material.

(2) The apple wine is produced by adopting a standing fermentation mode, and by utilizing the characteristic that lactic acid bacteria and saccharomycetes both have facultative anaerobism, the utilization rate of raw materials is higher, the prepared apple wine is mellow in flavor, the nutrient content is increased, the health-care effect is improved, and a high-quality fruit wine raw material is provided for fermenting apple vinegar.

(3) The apple vinegar prepared by multi-strain fermentation has the total acid content of 4.0g/100mL, the free amino acid content of more than or equal to 100mg/L, and the contents of proline and phenylalanine in the apple vinegar are obviously increased. Phenylalanine is one of the essential amino acids in the human body, and proline can assist the human body to produce new healthy cells and is beneficial to produce collagen. Therefore, the vinegar is nutritious, healthy, safe and reliable, and the health care effect of the vinegar is improved.

Biological material preservation information

The Lactobacillus plantarum XH-1 is classified and named as Lactobacillus plantarum, is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms, and has the preservation date: 16/8/2019, deposit address: no. 3 of Xilu No.1 of Beijing, Chaoyang, the preservation number is CGMCC NO. 18390.

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) selecting complete and fresh apples (110 kg), cleaning, peeling and removing cores, crushing, juicing, adding 50kg of water and 8kg of cane sugar into the juice, mixing, adding 0.50g/kg of pectinase with 20 ten thousand U/g enzyme activity and 0.20g/kg of β -glucosidase with 4 ten thousand U/g enzyme activity according to the weight ratio (g/kg), and carrying out enzymolysis for 5 hours at 55 ℃ to obtain the apple juice;

(2) alcohol fermentation: adding yeast CICC 10451 multiplied by 10 into the apple juice obtained in the step (1) according to the weight ratio (g/kg)⁹Lactobacillus plantarum CGMCC NO. 183902X 10¹⁰Fermenting at 37 deg.C for 6 days to obtain cider wine;

(3) acetic acid fermentation: adding acetic acid bacteria CICC 2044110 into the cider wine obtained in the step (2) according to the mass ratio (g/kg)⁹Fermenting at 30 deg.C for 5 days per kg to obtain apple vinegar fermentation liquid;

(4) preparing apple vinegar: and centrifuging the fermentation liquor, filtering, sterilizing and packaging to obtain the multi-strain fermented apple vinegar rich in free amino acids.

Example 2:

(1) selecting 100kg of complete and fresh apples, cleaning, peeling, removing kernels, crushing, juicing, adding 45kg of water and 8kg of cane sugar into the juice, mixing, adding 0.80g/kg of pectinase with 20 ten thousand U/g enzyme activity and 0.20g/kg of β -glucosidase with 4 ten thousand U/g enzyme activity according to the weight ratio (g/kg), and carrying out enzymolysis for 6 hours at 50 ℃ to obtain the apple juice;

(2) alcohol fermentation: adding yeast CICC 10451 multiplied by 10 into the apple juice obtained in the step (1) according to the weight ratio (g/kg)⁹Lactobacillus casei CICC 61172 x 10 strain/kg¹⁰Fermenting at 37 deg.C for 6 days to obtain cider wine;

(3) acetic acid fermentation: adding acetic acid bacteria CICC 2044110 into the cider wine obtained in the step (2) according to the mass ratio (g/kg)⁸Fermenting at 30 deg.C for 5 days per kg to obtain apple vinegar fermentation liquid;

Example 3:

(1) selecting 100kg of complete and fresh apples, cleaning, peeling, removing kernels, crushing, juicing, adding 50kg of water and 8kg of cane sugar into the juice, mixing, adding 0.80g/kg of pectinase with 20 ten thousand U/g enzyme activity and 0.20g/kg of β -glucosidase with 4 ten thousand U/g enzyme activity according to the weight ratio (g/kg), and carrying out enzymolysis for 4 hours at 55 ℃ to obtain the apple juice;

(2) alcohol fermentation: adding yeast CICC 10451 multiplied by 10 into the apple juice obtained in the step (1) according to the weight ratio (g/kg)⁹Lactobacillus plantarum CGMCC NO. 183901 multiplied by 10 per kg¹⁰Lactobacillus casei CICC 61171 x 10 strain/kg¹⁰Fermenting at 37 deg.C for 6 days to obtain cider wine;

In the embodiment, lactobacillus plantarum CGMCC NO.18390 and lactobacillus casei CICC6117 are fermented together, and by using the strong alcohol tolerance of lactobacillus plantarum CGMCC NO.18390, a large amount of organic acid can still be generated in the post-alcohol fermentation stage, so that a proper acidic environment for lactobacillus casei can be provided, and the lactobacillus casei is promoted to be further metabolized to generate amino acid.

Comparative example 1:

the types, the adding amounts, the adding sequence and the fermentation conditions of all stages of the raw and auxiliary materials used in the embodiment are the same as those of the embodiment 2, and the lactobacillus casei CICC6117 is not added in the step (2) of the comparative example.

Comparative example 2:

the examples and 2 used the same kinds of raw and auxiliary materials, the same amounts, the same order of addition, and the same fermentation conditions at each stage, and only the enzyme preparation was not used in step (1) of the comparative example.

Comparative example 3:

the examples and 2 used the same kinds of raw and auxiliary materials, the same amounts, the same addition sequence and the same fermentation conditions in each stage, and only the enzyme preparation was not used in step (1) and the Lactobacillus casei CICC6117 was not added in step (2) in the comparative examples.

The apple cider vinegars prepared in examples 1-3 and comparative examples 1-3 were characterized by the following table:

TABLE 1

From the above data, it can be seen that the apple vinegar prepared by the present invention has not only higher total acid, phenylalanine, proline and free amino acid contents than the comparative examples, but also better sensory indexes such as color, taste and aroma than the comparative examples. Therefore, the apple vinegar prepared by the invention fully utilizes the synergistic fermentation mechanism of the lactic acid bacteria and the yeast, has 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

1. a production technique that is rich in free amino acid multi-strain fermentation apple cider vinegar, is characterized in that, described production technique comprises adding pectinase and beta-glucosidase in apple juice and carrying out enzymolysis treatment, and , In the alcoholic fermentation stage of apple cider vinegar, lactic acid bacteria and yeast are added for co-fermentation.

2. production technique according to claim 1, is characterized in that, described lactic acid bacteria is Lactobacillus plantarum and/or Lactobacillus casei.

3. production technique according to claim 2 is characterized in that, described Lactobacillus plantarum is Lactobacillus plantarum CGMCC NO.18390.

4. production technique according to claim 2 is characterized in that, described lactobacillus casei is lactobacillus casei CICC6117.

5. production technique according to claim 2 is characterized in that, the addition ratio of described lactobacillus plantarum and described lactobacillus casei is 20:1～1:1.

6. production technique according to claim 1, is characterized in that, described production technique specifically comprises the steps:

(1) Preparation of apple juice: by weight, after 90-110 parts of apples are squeezed, add 40-50 parts of water and 6-8 parts of sucrose to the juice, add 0.50-0.80g/kg pectinase and 0.10～0.20g/kg β-glucosidase, enzymatic hydrolysis at 45～55℃ for 3～6h to obtain apple juice;

(2) Alcohol fermentation: adding 10 ⁸ to 10 ¹⁰ yeast/kg and 10 ¹⁰ to 10 ¹² lactic acid bacteria/kg to the apple juice obtained in step (1), and fermenting at 35 to 38° C. for 5 to 7 days to obtain cider;

(3) acetic acid fermentation: add 10 ⁸ to 10 ¹⁰ acetic bacteria/kg to the apple wine obtained in step (2), and ferment at 30 to 32° C. for 4 to 6 days to obtain apple cider vinegar fermentation broth;

(4) Preparation of apple cider vinegar: centrifuge, filter and sterilize the apple cider vinegar fermentation liquid prepared in step (3) to obtain the multi-strain fermented apple cider vinegar rich in free amino acids.

7. The production process according to claim 6, wherein the yeast is Saccharomyces cerevisiae CICC 1045, and the acetic acid bacteria is Acetobacter CICC 20441.

8. The production process according to claim 6, characterized in that, in step (2), after inoculation with yeast and lactic acid bacteria, stirring and aerating for 1～3h, at intervals of 12～24h, and then stirring and ventilating, stirring for 1～2 hours Second-rate.

9 . The production process according to claim 6 , wherein, in step (3), the rotational speed of the acetic acid bacteria fermentation is 200-300 r/min. 10 .

10. A multi-strain fermented apple cider vinegar rich in free amino acids prepared by the production process according to any one of claims 1 to 9.