CN112538412A - Quality improvement method in brewing process of functional onion vinegar - Google Patents

Quality improvement method in brewing process of functional onion vinegar Download PDF

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CN112538412A
CN112538412A CN202011540365.5A CN202011540365A CN112538412A CN 112538412 A CN112538412 A CN 112538412A CN 202011540365 A CN202011540365 A CN 202011540365A CN 112538412 A CN112538412 A CN 112538412A
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onion
vinegar
fermentation
brewing process
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刘新华
曹春信
袁建锋
王剑峰
孙晓明
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Xingzhi College of Zhejiang Normal University
Jinhua Academy of Agricultural Sciences
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Xingzhi College of Zhejiang Normal University
Jinhua Academy of Agricultural Sciences
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Abstract

The invention belongs to the field of onion vinegar production, and particularly discloses a quality improvement method in a functional onion vinegar brewing process, wherein the traditional vinegar fermentation is open solid state fermentation, the content of harmful ingredients is high, and continuous production cannot be realized; meanwhile, the health-care quality of the onion vinegar is improved by reducing harmful substances such as biogenic amine, ethyl carbamate and the like in the brewing process, and further, the flavor of the onion vinegar is improved by embedding diallyl disulfide in the onion vinegar; by combining the characteristics, the invention greatly improves the quality of the onion vinegar and is worth popularizing.

Description

Quality improvement method in brewing process of functional onion vinegar
Technical Field
The invention belongs to the field of onion vinegar production, and particularly discloses a quality improvement method in a functional onion vinegar brewing process.
Background
Onion (Alliumesa L.), onion, belonging to the genus Allium of the family Liliaceae, biennial herb. Onion has thousands of years of cultivation history and is distributed globally. In recent years, the onion market has rapidly developed, the world yield is increased by at least 25 percent and reaches 5000 ten thousand t, and the onion market is second to tomatoes and accounts for about 10 percent of the total amount of vegetables in the world. The onion contains rich nutrient substances, wherein each 100g of the edible part of the onion contains 88.3g of water, 1.8g of protein, 8g of carbohydrate, 1.1g of crude fiber, 0.1g of fat, 20mg of vitamin C, 10.03mg of vitamin B, 20.02 mg of B, 0.2mg of nicotinic acid and trace elements such as calcium, phosphorus, iron, selenium and the like. In addition, pantothenic acid, thiamine, cinnamic acid, caffeic acid, lauric acid, erucic acid, and the like. Onion, also the only known plant containing prostaglandin A, has the effects of effectively expanding blood vessels, reducing blood viscosity, increasing coronary blood flow, preventing thrombosis, resisting in vivo catecholamine pressure increase and stabilizing blood pressure. The onion also contains a small amount of essential oil substances, mainly contains various sulfur-containing compounds, is a main factor for forming the special flavor of the onion and having the lacrimation effect, and comprises heterocyclic compounds such as thioether (R-Sn-R), thiol (R-SH), thiosulfinate { R-S (O) -R }, thiosulfonate { R-S (O2) -S-R } and thiophenol. Allicin compounds in fresh onion juice have moderate bactericidal action, and allicin and disulfide compounds can react with cysteine-like compounds having sulfhydryl (-SH) groups to prevent them from binding to proteins, and this reaction can inhibit bacterial growth. According to the reports of documents, the onion also has the physiological activity effects of resisting oxidation, removing free radicals, reducing blood sugar, reducing blood fat, resisting platelet aggregation and the like. Thus, onions enjoy the reputation of vegetable queen.
Onion vinegar (Onion vinegar) is a novel functional seasoning, belongs to fruit and vegetable composite vinegar, and has the health-care functions of Onion and vinegar, such as blood sugar and blood fat reduction, blood pressure control, cardiovascular disease prevention, appetite promotion, digestion assistance and the like. Internationally, onion vinegar is popular with korea, and many scholars research on onion vinegar, mainly focusing on processing technologies, such as fed-batch fermentation, semi-continuous fermentation, and one-step fermentation with ethanol as raw material and onion juice as additive. However, the process still has a plurality of problems to be improved, such as the lack of the flavor of yeast fermentation and the like in a one-step fermentation method using ethanol as a raw material, and how to reduce or remove the peculiar smell, the harmful components of vinegar fermentation and the like while keeping the functional components of onion and vinegar, which is a key problem for the development of the current onion and vinegar functional products.
Disclosure of Invention
Based on the above, the invention provides a quality improvement method in the brewing process of functional onion vinegar, which can remove harmful substances as much as possible while keeping the content of active substances in finished vinegar and improve the flavor of the finished vinegar.
The technical scheme of the invention is as follows:
a quality improvement method in a functional onion vinegar brewing process is characterized by comprising the following steps: active substance monitoring is carried out in the brewing process, harmful substances are reduced, and evaluation and improvement are carried out after the vinegar which is primarily brewed is embedded by cyclodextrin, wherein the method specifically comprises the following steps:
1) active substance monitoring: detecting the change rule of flavonoid active substances in the whole brewing process of the functional onion vinegar;
2) and (3) reducing harmful substances: reducing the content of biogenic amine and ethyl carbamate in the brewing process of the functional onion vinegar;
3) and (3) embedding by using cyclodextrin: after brewing, adding the cyclodextrin into the onion juice to embed organic sulfides in the onion juice;
4) evaluation and flavor improvement: detecting the concentration and oxidation resistance of organic acid in the vinegar, and adding flavor modifier after evaluating the flavor of the vinegar.
Further, the quality improvement method in the brewing process of the functional onion vinegar is characterized in that the onion is selected from high-sugar onions with the sugar content of more than 12%.
Further, in the method for improving the quality of the functional onion vinegar in the brewing process, in the step 1, the active substances are vitexin and quercetin.
Further, the quality improvement method in the brewing process of the functional onion vinegar comprises one or more of the following steps in the step 2 for reducing biogenic amine:
1) selecting an amino acid decarboxylase deficient microorganism for the fermentation process;
2) selecting microorganisms which are suitable for vinegar fermentation conditions and produce biological amine oxidase for the fermentation process,
3) dissolved oxygen concentration is controlled to reduce biogenic amine accumulation.
Further, the quality improvement method in the brewing process of the functional onion vinegar comprises one or more of the following steps in the step 2 of reducing the ethyl carbamate:
1) adding dipotassium hydrogen phosphate in the fermentation process;
2) yeasts lacking arginase are selected for fermentation.
Further, in the above method for improving quality of functional onion vinegar during brewing process, in step 3, the cyclodextrin is added in an amount of 0.3-1.0g per 100mL onion vinegar.
Further, in the quality improvement method in the brewing process of the functional onion vinegar, the evaluation and flavor improvement are performed in the step 4, the composition and content of organic acids in the onion vinegar are detected by HPLC, and the oxidation resistance of the onion vinegar is evaluated by a thiocyanate method.
Further, in the quality improvement method in the brewing process of the functional onion vinegar, the step 4 is evaluation and flavor improvement, and the flavor comprises color, smell and taste; the flavor modifier comprises acetic acid and honey.
Further, the quality improvement method in the brewing process of the functional onion vinegar comprises the following steps:
s1 raw material pretreatment: selecting fresh Bulbus Allii Cepae, cleaning, removing head, cutting, soaking in citric acid, decocting at 80-100 deg.C for 1-3 hr, filtering with 1-10 μm net, and extracting to obtain Bulbus Allii Cepae juice extract;
s2 adjusting sugar content: cooking semen Maydis, gelatinizing, adding liquefying enzyme, and liquefying at 90 deg.C for 15 min; adding saccharifying enzyme into the liquefied solution at 0.5%, saccharifying at 60 deg.C for 30min, adjusting sugar degree of the Bulbus Allii Cepae juice extract to 10-14 with the corn sugar solution, and adjusting pH of the Bulbus Allii Cepae juice extract to 6.0-6.5;
s3 alcohol fermentation: adding 1kg/10t active dry yeast into 35-42 deg.C warm water or 5% sugar-containing water solution, mixing, standing, gently stirring once every l0min, standing for 20-30min, and culturing and activating with YM culture medium; adding the onion extract obtained in step S2, inoculating 5% (V/V) of S.cerevisiae whole culture solution, performing submerged fermentation at 30 deg.C for 4-5 days, and adding 0.1-0.5% yeast extract or 0.1-0.5% peptone; when the alcohol content reaches 6.3 percent and the residual sugar content is reduced to below 3 percent, the fermentation is stopped;
s4 acetic fermentation: acetobacter aceti OLS130 is taken as a strain, and is subjected to aeration culture at the temperature of 30 ℃ by using a nutrient medium; after the alcohol fermentation is finished, inoculating 3% acetic acid bacteria into the fermented liquor, fermenting at 30 deg.C for 5-7 days, and respectively adding 0.1-0.5% K2HPO4And MgSO4·7H2O, the ventilation ratio is: the early stage is 0.01V/V.m, the middle stage is 0.15V/V.m, and the later stage is 0.1V/V.m; detection shows that the acetic acid content is higher than 4.5%, the acidity is not increased any more, and when the flavonoid active substance reaches the maximum, the acetic acid fermentation is finished.
Compared with the prior art, the invention has the beneficial effects that:
the onion contains a large amount of diallyl disulfide with pungent odor, commonly called as onion odor, and the onion is remained in the mouth after eating and is not popular with most people, but the organic sulfide has the effects of resisting oxidation, inhibiting platelet aggregation, improving arteriosclerosis and the like, and is one of main active ingredients in the onion. How to reduce or remove the peculiar smell of the onion while keeping the functional components of the onion is one of the difficulties and key technologies in onion processing.
After the onion is embedded, the organic sulfur-containing compounds in the onion reduce the odor of the onion and simultaneously reserve the functional components of the substance to the maximum extent.
The invention discloses a quality improvement method in a functional onion vinegar brewing process, which adopts a saccharomyces cerevisiae and acetic acid bacteria two-step liquid submerged fermentation technology to detect the change rule of flavonoid active substances in the brewing process and reserve the content of the active substances in finished vinegar as much as possible; meanwhile, the health-care quality of the onion vinegar is improved by reducing harmful substances such as biogenic amine, ethyl carbamate and the like in the brewing process, and further, the flavor of the onion vinegar is improved by embedding diallyl disulfide in the onion vinegar; by combining the characteristics, the invention greatly improves the quality of the onion vinegar and is worth popularizing.
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FIG. 1 is a flow chart of a quality improvement method in the brewing process of functional onion vinegar.
Detailed Description
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
A quality improvement method in the brewing process of functional onion vinegar comprises the following brewing process,
s1 raw material pretreatment: selecting fresh onion, cleaning, removing head, cutting, soaking in citric acid, decocting at 80 deg.C for 3 hr, filtering with 1 μm net, and extracting to obtain onion juice extract;
s2 adjusting sugar content: cooking semen Maydis, gelatinizing, adding liquefying enzyme, and liquefying at 90 deg.C for 15 min; adding 0.5% saccharifying enzyme into the liquefied solution, saccharifying at 60 deg.C for 30min, adjusting sugar degree of the Bulbus Allii Cepae juice extract to 10 with the corn sugar solution, and adjusting pH of the Bulbus Allii Cepae juice extract to 6.0;
s3 alcohol fermentation: adding 1kg/10t active dry yeast into 35 deg.C warm water with Saccharomyces cerevisiae ATCC9763 as strain, mixing, standing, gently stirring once every l0min, standing for 20min, and culturing and activating with YM culture medium; adding the onion extract obtained in step S2, inoculating 5% (V/V) of whole culture solution of S.cerevisiae, performing submerged fermentation at 30 deg.C for 4 days, and adding 0.1-0.5% yeast extract; when the alcohol content reaches 6.3 percent and the residual sugar content is reduced to below 3 percent, the fermentation is stopped;
s4 acetic fermentation: acetobacter aceti OLS130 is taken as a strain, and is subjected to aeration culture at the temperature of 30 ℃ by using a nutrient medium; after the alcohol fermentation is finished, inoculating 3% acetic acid bacteria into the fermented liquor, fermenting at 30 deg.C for 5d, and respectively adding 0.1% K2HPO4And MgSO4·7H2O, the ventilation ratio is: the early stage is 0.01V/V.m, the middle stage is 0.15V/V.m, and the later stage is 0.1V/V.m; the detection proves that the content of acetic acid reaches more than 4.5 percent, the acidity is not increased any more, and when the flavonoid active substances reach the maximum, the acetic acid fermentation is finished.
After fermentation is finished, 0.3g of cyclodextrin is added into per 100mL of onion vinegar, ultrasonic stirring and uniform mixing are carried out in the adding process, embedding of sulfide is carried out, then HPLC is adopted to detect the composition and content of organic acid in the onion vinegar, and a thiocyanate method is adopted to evaluate the oxidation resistance of the onion vinegar.
The specific steps for detecting the flavonoid active substances are as follows: detection by HPLC method, C18 column: 150mm 4.6mm, 5 μm: mobile phase: 0.4% phosphoric acid solution and methanol; column temperature: 30 ℃; detection wavelength: 280 nm. Rutin in different concentrations is taken as a standard sample, and a standard curve is prepared by HPLC after methanol is dissolved and the volume is determined. And (3) vitexin determination: mobile phase: methanol-0.5% phosphoric acid in water (V/V63: 37); detection wavelength: 270nm, and the flow rate is l mL/min; measuring the quercetin: mobile phase: methanol-0.5% phosphoric acid in water (V/V45: 55); detection wavelength: 260nm, flow rate l mL/min.
The specific steps and conditions for detecting the composition and content of the organic acid in the onion vinegar by HPLC are as follows: diamonsil TM C18 column (4.6X 250mm, 5 μm), mobile phase 5% methanol-dipotassium hydrogen phosphate (pH 2.8, 0.01mol/L), flow rate 1.0mL/min, sample volume 10 μ L, 210nm for detection.
The specific steps and conditions for evaluating the oxidation resistance of the onion vinegar by the thiocyanate method are as follows: a predetermined amount of onion vinegar was dissolved in 200. mu.L of chloroform, 10mL of 99% ethanol containing 0.13mL of linoleic acid was added, 10mL of 0.2M phosphate buffer (pH7.0) was added, and the volume was adjusted to 25mL with distilled water. Culturing at 40 deg.C, and measuring at regular time. The measurement method is as follows: adding 4.7mL of 75% ethanol into 200mL of reaction liquid, adding 0.1mL of 0.02M ferrous chloride into 0.1mL of 30% ammonium thiocyanate solution and 3.5% hydrochloric acid solution, accurately reacting for 3min, measuring absorbance at 500nm, and calculating the amount of peroxide according to the absorbance.
Example 2
A brewing process of functional onion vinegar is characterized by comprising the following steps:
s1 raw material pretreatment: selecting fresh onion, cleaning, removing head, cutting, soaking in citric acid, decocting at 90 deg.C for 2 hr, filtering with 510 μm net, and extracting to obtain onion juice extract;
s2 adjusting sugar content: cooking semen Maydis, gelatinizing, adding liquefying enzyme, and liquefying at 90 deg.C for 15 min; adding 0.5% saccharifying enzyme into the liquefied solution, saccharifying at 60 deg.C for 30min, adjusting sugar degree of the Bulbus Allii Cepae juice extract to 14 with the corn sugar solution, and adjusting pH of the Bulbus Allii Cepae juice extract to 6.2;
s3 alcohol fermentation: adding 1kg/10t active dry yeast into 5% sugar-containing aqueous solution at 40 deg.C with yeast Saccharomyces cerevisiae ATCC9763 as strain, mixing, standing, gently stirring once every other 0min, standing for 25min, and culturing and activating with YM culture medium; adding the onion extract obtained in step S2, inoculating 5% (V/V) of whole culture solution of S.cerevisiae, performing submerged fermentation at 30 deg.C for 5 days, and adding 0.3% peptone; when the alcohol content reaches 6.3 percent and the residual sugar content is reduced to below 3 percent, the fermentation is stopped;
s4 acetic fermentation: acetobacter aceti OLS130 is taken as a strain, and is subjected to aeration culture at the temperature of 30 ℃ by using a nutrient medium; after the alcohol fermentation is finished, inoculating 3% acetic acid bacteria into the fermented liquor, fermenting at 30 deg.C for 6 days, and respectively adding 0.3% K2HPO4And MgSO4·7H2O, the ventilation ratio is: the early stage is 0.01V/V.m, the middle stage is 0.15V/V.m, and the later stage is 0.1V/V.m; detection shows that when the content of acetic acid reaches above 4.5% and the acidity is no longer increased, and detection of flavonoid active substances reaches the maximum, the acetic acid fermentation is finished.
After fermentation is finished, 0.7g of cyclodextrin is added into per 100mL of onion vinegar, ultrasonic stirring and uniform mixing are carried out in the adding process, embedding of sulfide is carried out, then HPLC is adopted to detect the composition and content of organic acid in the onion vinegar, and a thiocyanate method is adopted to evaluate the oxidation resistance of the onion vinegar.
The specific steps for detecting the flavonoid active substances are as follows: detection by HPLC method, C18 column: 150mm 4.6mm, 5 μm: mobile phase: 0.4% phosphoric acid solution and methanol; column temperature: 30 ℃; detection wavelength: 280 nm. Rutin in different concentrations is taken as a standard sample, and a standard curve is prepared by HPLC after methanol is dissolved and the volume is determined. And (3) vitexin determination: mobile phase: methanol-0.5% phosphoric acid in water (V/V63: 37); detection wavelength: 270nm, flow rate lmL/min; measuring the quercetin: mobile phase: methanol-0.5% phosphoric acid in water (V/V45: 55); detection wavelength: 260nm, flow lmL/min.
The specific steps and conditions for detecting the composition and content of the organic acid in the onion vinegar by HPLC are as follows: diamonsil TM C18 column (4.6X 250mm, 5 μm), mobile phase 5% methanol-dipotassium hydrogen phosphate (pH 2.8, 0.01mol/L), flow rate 1.0mL/min, sample volume 10 μ L, 210nm for detection.
The specific steps and conditions for evaluating the oxidation resistance of the onion vinegar by the thiocyanate method are as follows: a predetermined amount of onion vinegar was dissolved in 200. mu.L of chloroform, 10mL of 99% ethanol containing 0.13mL of linoleic acid was added, 10mL of 0.2M phosphate buffer (pH7.0) was added, and the volume was adjusted to 25mL with distilled water. Culturing at 40 deg.C, and measuring at regular time. The measurement method is as follows: adding 4.7mL of 75% ethanol into 200mL of reaction liquid, adding 0.1mL of 0.02M ferrous chloride into 0.1mL of 30% ammonium thiocyanate solution and 3.5% hydrochloric acid solution, accurately reacting for 3min, measuring absorbance at 500nm, and calculating the amount of peroxide according to the absorbance.
Example 3
A brewing process of functional onion vinegar is characterized by comprising the following steps:
s1 raw material pretreatment: selecting fresh onion, cleaning, removing head, cutting, soaking in citric acid, decocting at 100 deg.C for 1 hr, filtering with 10 μm net, and extracting to obtain onion juice extract;
s2 adjusting sugar content: cooking semen Maydis, gelatinizing, adding liquefying enzyme, and liquefying at 90 deg.C for 15 min; adding 0.5% saccharifying enzyme into the liquefied solution, saccharifying at 60 deg.C for 30min, adjusting sugar degree of the Bulbus Allii Cepae juice extract to 12 with the corn sugar solution, and adjusting pH of the Bulbus Allii Cepae juice extract to 6.5;
s3 alcohol fermentation: adding 1kg/10t active dry yeast into 35-42 deg.C warm water or 5% sugar-containing water solution, mixing, standing, gently stirring once every l0min, standing for 30min, and culturing and activating with YM culture medium; adding the onion extract obtained in step S2, inoculating 5% (V/V) of whole culture solution of S.cerevisiae, performing submerged fermentation at 30 deg.C for 5 days, and adding 0.5% yeast extract; when the alcohol content reaches 6.3 percent and the residual sugar content is reduced to below 3 percent, the fermentation is stopped;
s4 acetic fermentation: acetobacter aceti OLS130 is taken as a strain, and is subjected to aeration culture at the temperature of 30 ℃ by using a nutrient medium; after the alcohol fermentation is finished, inoculating 3% acetic acid bacteria into the fermented liquor, fermenting at 30 deg.C for 7d, and respectively adding 0.5% K2HPO4And MgSO4·7H2O, the ventilation ratio is: the early stage is 0.01V/V.m, the middle stage is 0.15V/V.m, and the later stage is 0.1V/V.m; the detection shows that when the acetic acid content reaches more than 4.5 percent and the acidity is not increased any more, the acetic acid fermentation is finished.
And after the fermentation is finished, sterilizing and packaging.
After fermentation is finished, 1.0g of cyclodextrin is added into per 100mL of onion vinegar, ultrasonic stirring and uniform mixing are carried out in the adding process, embedding of sulfide is carried out, then HPLC is adopted to detect the composition and content of organic acid in the onion vinegar, and a thiocyanate method is adopted to evaluate the oxidation resistance of the onion vinegar.
The specific steps for detecting the flavonoid active substances are as follows: detection by HPLC method, C18 column: 150mm 4.6mm, 5 μm: mobile phase: 0.4% phosphoric acid solution and methanol; column temperature: 30 ℃; detection wavelength: 280 nm. Rutin in different concentrations is taken as a standard sample, and a standard curve is prepared by HPLC after methanol is dissolved and the volume is determined. And (3) vitexin determination: mobile phase: methanol-0.5% phosphoric acid in water (V/V63: 37); detection wavelength: 270nm, flow rate lmL/min; measuring the quercetin: mobile phase: methanol-0.5% phosphoric acid in water (V/V45: 55); detection wavelength: 260nm, flow lmL/min.
The specific steps and conditions for detecting the composition and content of the organic acid in the onion vinegar by HPLC are as follows: diamonsil TM C18 column (4.6X 250mm, 5 μm), mobile phase 5% methanol-dipotassium hydrogen phosphate (pH 2.8, 0.01mol/L), flow rate 1.0mL/min, sample volume 10 μ L, 210nm for detection.
The specific steps and conditions for evaluating the oxidation resistance of the onion vinegar by the thiocyanate method are as follows: a predetermined amount of onion vinegar was dissolved in 200. mu.L of chloroform, 10mL of 99% ethanol containing 0.13mL of linoleic acid was added, 10mL of 0.2M phosphate buffer (pH7.0) was added, and the volume was adjusted to 25mL with distilled water. Culturing at 40 deg.C, and measuring at regular time. The measurement method is as follows: adding 4.7mL of 75% ethanol into 200mL of reaction liquid, adding 0.1mL of 0.02M ferrous chloride into 0.1mL of 30% ammonium thiocyanate solution and 3.5% hydrochloric acid solution, accurately reacting for 3min, measuring absorbance at 500nm, and calculating the amount of peroxide according to the absorbance.
Example 4
Flavor evaluation and improvement.
The onion vinegar prepared by the processes of examples 1, 2 and 3 was subjected to flavor evaluation and improvement:
the evaluation method of the onion vinegar flavor comprises the following steps: and (4) adopting a limit method (threshold method), namely diluting the sample by 2 times until at least half of flavor testers can not smell the onion flavor.
TABLE 1 Scoring rules Table
Figure BDA0002854393610000071
The final scoring results are shown in table 2 below
TABLE 2 scoring results
Example 1 Example 2 Example 3
Color 21 23 20
Smell(s) 15 18 17
Taste of the product 15 19 20
As can be seen from the data in Table 2, the onion vinegar before modification is insufficient in smell and taste, and is slightly sour or sweet. The onion vinegar is improved by acetic acid and Mel, and the amount of the vinegar is 0.1-1%, and the vinegar can be tasted at any time. The scoring results of the final modified onion vinegar are shown in table 3.
TABLE 3 scoring results
Example 1 Example 2 Example 3
Color 22 24 21
Smell(s) 21 25 24
Taste of the product 25 27 26
As can be seen from Table 3, the vinegar had good effect of improving the taste and flavor of onion vinegar by acetic acid and honey.
The foregoing is only a preferred embodiment of the present invention. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. A quality improvement method in a functional onion vinegar brewing process is characterized by comprising the following steps: active substance monitoring is carried out in the brewing process, harmful substances are reduced, and evaluation and improvement are carried out after the vinegar which is primarily brewed is embedded by cyclodextrin, wherein the method specifically comprises the following steps:
1) active substance monitoring: detecting the change rule of flavonoid active substances in the whole brewing process of the functional onion vinegar;
2) and (3) reducing harmful substances: reducing the content of biogenic amine and ethyl carbamate in the brewing process of the functional onion vinegar;
3) and (3) embedding by using cyclodextrin: after brewing, adding the cyclodextrin into the onion juice to embed organic sulfides in the onion juice;
4) evaluation and flavor improvement: detecting the concentration and oxidation resistance of organic acid in the vinegar, and adding flavor modifier after evaluating the flavor of the vinegar.
2. The method of claim 1, wherein the onion is selected from high sugar onions having a sugar content of 12% or more.
3. The method of claim 1, wherein the flavonoid active substances are vitexin and quercetin in the step 1 active substance monitoring.
4. The method for improving quality of functional onion vinegar brewing process as claimed in claim 1, wherein said step 2 of reducing biogenic amine comprises one or more of the following methods:
1) selecting an amino acid decarboxylase deficient microorganism for the fermentation process;
2) selecting microorganisms which are suitable for vinegar fermentation conditions and produce biological amine oxidase for the fermentation process,
3) dissolved oxygen concentration is controlled to reduce biogenic amine accumulation.
5. The method of claim 1, wherein the step 2 of reducing the content of ethyl carbamate comprises one or more of the following steps:
1) adding dipotassium hydrogen phosphate in the fermentation process;
2) yeasts lacking arginase are selected for fermentation.
6. The method of claim 1, wherein the cyclodextrin is added in an amount of 0.3-1.0g per 100mL of onion vinegar in the cyclodextrin inclusion in step 3.
7. The method of claim 1, wherein in the evaluation and flavor improvement of step 4, HPLC is used to detect the composition and content of organic acids in onion vinegar, and thiocyanate is used to evaluate the oxidation resistance of onion vinegar.
8. The method of claim 1, wherein in the evaluation and flavor improvement of step 4, the flavor includes color, smell and taste; the flavor modifier comprises acetic acid and honey.
9. The method of claim 1, wherein the brewing process of the functional onion vinegar comprises the following steps:
s1 raw material pretreatment: selecting fresh Bulbus Allii Cepae, cleaning, removing head, cutting, soaking in citric acid, decocting at 80-100 deg.C for 1-3 hr, filtering with 1-10 μm net, and extracting to obtain Bulbus Allii Cepae juice extract;
s2 adjusting sugar content: cooking semen Maydis, gelatinizing, adding liquefying enzyme, and liquefying at 90 deg.C for 15 min; adding saccharifying enzyme into the liquefied solution at 0.5%, saccharifying at 60 deg.C for 30min, adjusting sugar degree of the Bulbus Allii Cepae juice extract to 10-14 with the corn sugar solution, and adjusting pH of the Bulbus Allii Cepae juice extract to 6.0-6.5;
s3 alcohol fermentation: adding 1kg/10t active dry yeast into 35-42 deg.C warm water or 5% sugar-containing water solution, mixing, standing, gently stirring once every l0min, standing for 20-30min, and culturing and activating with YM culture medium; adding the onion extract obtained in step S2, inoculating 5% (V/V) of S.cerevisiae whole culture solution, performing submerged fermentation at 30 deg.C for 4-5 days, and adding 0.1-0.5% yeast extract or 0.1-0.5% peptone; when the alcohol content reaches 6.3 percent and the residual sugar content is reduced to below 3 percent, the fermentation is stopped;
s4 acetic fermentation: acetobacter aceti OLS130 is taken as a strain, and is subjected to aeration culture at the temperature of 30 ℃ by using a nutrient medium; after the alcohol fermentation is finished, inoculating 3% acetic acid bacteria into the fermented liquor, fermenting at 30 deg.C for 5-7 days, and respectively adding 0.1-0.5% K2HPO4And MgSO4·7H2O, the ventilation ratio is: the early stage is 0.01V/V.m, the middle stage is 0.15V/V.m, and the later stage is 0.1V/V.m; detection shows that the acetic acid content is higher than 4.5%, the acidity is not increased any more, and when the flavonoid active substance reaches the maximum, the acetic acid fermentation is finished.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06133756A (en) * 1992-10-27 1994-05-17 Saga Binegaa:Kk Production of onion vinegar
CN102154088A (en) * 2010-11-30 2011-08-17 山东海之宝海洋科技有限公司 Preparation method of onion vinegar
JP2012143162A (en) * 2011-01-07 2012-08-02 House Foods Corp Onion beverage composition with reduced odor
CN105238670A (en) * 2015-11-23 2016-01-13 徐州工程学院 Mixed type dark corn and black onion health care vinegar and preparation method thereof
CN110522032A (en) * 2019-10-10 2019-12-03 中国科学院西北高原生物研究所 A kind of food with onion sulfur-containing compound and flavones

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06133756A (en) * 1992-10-27 1994-05-17 Saga Binegaa:Kk Production of onion vinegar
CN102154088A (en) * 2010-11-30 2011-08-17 山东海之宝海洋科技有限公司 Preparation method of onion vinegar
JP2012143162A (en) * 2011-01-07 2012-08-02 House Foods Corp Onion beverage composition with reduced odor
CN105238670A (en) * 2015-11-23 2016-01-13 徐州工程学院 Mixed type dark corn and black onion health care vinegar and preparation method thereof
CN110522032A (en) * 2019-10-10 2019-12-03 中国科学院西北高原生物研究所 A kind of food with onion sulfur-containing compound and flavones

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Application publication date: 20210323