CN111057637B - Multi-strain fermented apple vinegar rich in free amino acids and production process thereof - Google Patents
Multi-strain fermented apple vinegar rich in free amino acids and production process thereof Download PDFInfo
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Abstract
The invention discloses multi-strain fermented apple vinegar rich in free amino acid and a production process thereof. The invention adopts the joint use of the pectinase and the beta-glucosidase, which 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 improve the utilization rate of the raw material. The apple wine is produced by adopting a standing fermentation mode, the characteristic that lactic acid bacteria and saccharomycetes both have facultative anaerobe is utilized, the utilization rate of raw materials is improved, 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. 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. The apple vinegar is nutritional, healthy, safe and reliable, and the health-care effect of the vinegar is improved.
Description
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. Chinese patent application No. 201810360666.6 discloses a production process of apple vinegar and apple vinegar containing nutrient components obtained by fermenting chicory with lactobacillus, which comprises the steps of preparing apple fermentation supernatant and chicory fermentation supernatant respectively, mixing the supernatants in a certain proportion, and then carrying out acetic fermentation to prepare the apple vinegar. The Chinese patent application No. 201810449937.5 discloses a method for preparing double-bacteria co-fermented apple vinegar sauce, which comprises the steps of juicing apples, performing simple alcoholic fermentation by using saccharomycetes, inoculating acetic acid bacteria, performing acetic acid fermentation to obtain apple vinegar, and compounding the apple vinegar 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 has poor taste and flavor of the product. 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 the yeast fermentation stage, and the content of amino acid 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 invention aims to provide a production process of multi-strain fermented apple vinegar rich in free amino acids, which comprises the steps of adding pectinase and beta-glucosidase into apple juice for enzymolysis, and adding lactic acid bacteria and saccharomycetes 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: 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 beta-glucosidase, and carrying out enzymolysis at 45-55 ℃ for 3-6 hours to obtain apple juice;
(2) alcohol fermentation: adding yeast 10 into the apple juice obtained in the step (1) 8 ～10 10 Lactic acid bacteria 10/kg 10 ～10 12 Fermenting per kg of the apple wine at 35-38 ℃ for 5-7 days to obtain apple wine;
(3) acetic acid fermentation: adding acetic acid bacteria 10 into the cider wine obtained in the step (2) 8 ～10 10 Fermenting 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 are carried out for 1-3 hours at intervals of 12-24 hours, and then stirring and ventilating are carried out 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 the beta-glucosidase can reduce the content of pectin and cellulose in the raw materials, promote the dissolution of nitrogenous substances in the raw materials and increase the content of a nitrogen source available for microorganisms, thereby improving the utilization rate of the raw materials.
(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 and the free amino acid content of more than or equal to 100mg/L, and obviously increases the contents of proline and phenylalanine in the apple vinegar. Phenylalanine is one of the essential amino acids of 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 common microorganism center of China Committee for culture Collection of microorganisms, and has the preservation date as follows: 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) preparing apple juice: selecting 110kg of complete and fresh apples, cleaning, peeling, removing kernels, crushing, juicing, adding 50kg of water and 8kg of cane sugar into juice, mixing, adding 0.50g/kg of pectinase with 20 ten thousand U/g of enzyme activity and 0.20g/kg of beta-glucosidase with 4 ten thousand U/g of enzyme activity according to the weight ratio (g/kg), and carrying out enzymolysis for 5 hours at 55 ℃ to obtain apple juice;
(2) alcohol fermentation: adding yeast CICC 10451 × 10 according to weight ratio (g/kg) into apple juice obtained in step (1) 9 Lactobacillus plantarum CGMCC NO. 183902X 10 10 Fermenting at 37 deg.C for 6 days to obtain cider;
(3) acetic acid fermentation: adding acetic acid bacteria CICC into the cider wine obtained in the step (2) according to the mass ratio (g/kg)20441 10 9 Fermenting 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) preparing apple juice: selecting 100kg of complete and fresh apples, cleaning, peeling, removing kernels, crushing, juicing, adding 45kg of water and 8kg of cane sugar into juice, mixing, adding 0.80g/kg of pectinase with 20 ten thousand U/g of enzyme activity and 0.20g/kg of beta-glucosidase with 4 ten thousand U/g of enzyme activity according to the weight ratio (g/kg), and carrying out enzymolysis for 6h at 50 ℃ to obtain 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) 9 Lactobacillus casei CICC 61172 x 10 strain/kg 10 Fermenting 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) 8 Fermenting 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 3:
(1) preparing apple juice: selecting 100kg of complete and fresh apples, cleaning, peeling, removing kernels, crushing, juicing, adding 50kg of water and 8kg of cane sugar into juice, mixing, adding 0.80g/kg of pectinase with the enzyme activity of 20 ten thousand U/g and 0.20g/kg of beta-glucosidase with the enzyme activity of 4 ten thousand U/g according to the weight ratio (g/kg), and carrying out enzymolysis for 4 hours at the temperature of 55 ℃ to obtain 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) 9 Lactobacillus plantarum CGMCC NO. 183901 multiplied by 10 per kg 10 Lactobacillus casei CICC 61171 x 10 strain/kg 10 Fermenting at 37 deg.C for 6 days to obtain cider wine;
(3) acetic acid fermentation: apple obtained in step (2)Adding acetic acid bacteria CICC 2044110 into the fruit wine according to the mass ratio (g/kg) 8 Fermenting 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.
In the embodiment, lactobacillus plantarum CGMCC NO.18390 and lactobacillus casei CICC 6117 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 CICC 6117 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 types, the adding amount, 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 only the enzyme preparation is not used in the step (1) and the lactobacillus casei CICC 6117 is not added in the step (2) in the comparative example.
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 (3)
1. A production process of multi-strain fermented apple vinegar rich in free amino acid is characterized in that,
the method specifically comprises the following steps:
(1) preparing apple juice: 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 beta-glucosidase, and adding the mixture into the juice at a ratio of 45-55 o C, performing enzymolysis for 3-6 hours to obtain apple juice;
(2) alcohol fermentation: adding saccharomyces cerevisiae CICC 104510 into the apple juice obtained in the step (1) 8 ~10 10 Lactic acid bacteria 10/kg 10 ~10 12 The unit/kg is 35 to 38 o C, fermenting for 5-7 days to obtain cider;
(3) acetic acid fermentation: adding acetobacter CICC 2044110 into the cider obtained in the step (2) 8 ~10 10 Per kg, in the range of 30 to 32 o C, fermenting for 4-6 days to obtain apple vinegar fermentation liquor;
(4) preparing apple vinegar: 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 acid;
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;
the lactobacillus is Lactobacillus plantarum CGMCC NO.18390 and Lactobacillus casei CICC 6117;
the addition ratio of the lactobacillus plantarum CGMCC NO.18390 to the lactobacillus casei CICC 6117 is 20: 1-1: 1.
2. The production process according to claim 1, wherein in the step (3), the rotation speed of the acetic acid bacteria fermentation is 200-300 r/min.
3. A multi-strain fermented apple vinegar rich in free amino acids, prepared by the production process of any one of claims 1-2.
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| CN111513219A (en) * | 2020-04-26 | 2020-08-11 | 河北工程大学 | Lactobacillus fermented sea-buckthorn beverage and preparation method thereof |
| CN111728205B (en) * | 2020-07-10 | 2023-03-28 | 上海市农业科学院 | Method for increasing content of free amino acids in enzyme, enzyme prepared by using method and application of enzyme |
| 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 |
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