CN116751650A - Rose probiotic health vinegar rich in gamma-linolenic acid, preparation method and application thereof - Google Patents
Rose probiotic health vinegar rich in gamma-linolenic acid, preparation method and application thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a rose probiotic health vinegar rich in gamma-linolenic acid, a preparation method and application thereof, and belongs to the technical field of food health. The rose probiotic health-care vinegar is prepared by taking raw grains and natural rose extract as raw materials and utilizing beneficial bacteria such as Mucor circinelloides, lactobacillus plantarum, lactobacillus casei and the like to participate in microbial fermentation, is rich in gamma-linolenic acid, has probiotic and health-care effects, is rich in nutrition, and can be used as a good health-care food carrier. The health vinegar rich in gamma-linolenic acid and probiotics is developed by combining the natural rose extract and various beneficial bacteria for fermentation, and meets the requirements of people on natural foods, nutrition and health care and health preservation.
Description
Technical Field
The invention belongs to the technical field of food health care, and particularly relates to rose probiotic health care vinegar rich in gamma-linolenic acid, a preparation method and application thereof.
Background
Vinegar is an indispensable condiment in the diet of people, and has a good health care function, and thousands of years have passed from production to the present. The raw materials of the vinegar are mainly grains, but some vinegar products using fruits and vegetables as raw materials also appear in the early days. In recent years, modern people are easily in a sub-health state under the influence of factors such as ecological environment destruction, life rhythm acceleration, mental stress and the like, so that the modern people are further motivated to know health-care food and the requirements of health-care vinegar.
As a novel drink, the health vinegar drink is increasingly favored by consumers due to the unique taste, rich nutritional value and health care effect. However, the current research on health vinegar has the following problems: firstly, most of the health-care vinegar on the market at present is fruit vinegar, namely fruit or fruit processing leftovers are added in the fermentation process to produce vinegar, and the raw grains are not directly utilized to produce the health-care vinegar, so that the health-care effect of the vinegar is possibly weakened; secondly, fruits or fruit scraps are utilized for production, and fruits are used for replacing grains, so that resources are saved, but the food safety and sanitation are not guaranteed, and the bacteria infection or the excessive byproducts are easily caused; thirdly, the fruit vinegar beverage in China is an emerging product, the fruit vinegar beverage industry is in a small and scattered state, the market resultant force is weak, the domestic large brand is lacked, and the fruit vinegar beverage is easily impacted by foreign brands; fourth, at present, there is no unified standard for producing health vinegar in China, and fruit vinegar products are various in variety, but only have standard for apple juice vinegar drink, and there is no strong brand of health vinegar in the market, which is not beneficial to benign development of health vinegar industry.
Disclosure of Invention
The invention provides a rose probiotic health care vinegar, which is prepared by taking raw grains and natural rose extract as raw materials and utilizing beneficial bacteria such as Mucor circinelloides, lactobacillus plantarum, lactobacillus casei and the like to participate in microbial fermentation.
The technical scheme of the invention is as follows:
a preparation method of rose probiotic health vinegar comprises the following steps:
steaming and boiling a starchiness raw material, cooling, adding rose extract, uniformly stirring, adding amylase and mucor circinelloides spore liquid, and liquefying and saccharifying to obtain liquefied saccharified liquid; then adding saccharomycetes for alcoholic fermentation to obtain fermented grains; then adding acetic acid bacteria, lactobacillus plantarum and lactobacillus casei for acetic acid fermentation; after fermentation is finished, repeatedly press-filtering the fermentation liquor to obtain vinegar; then adding auxiliary materials, stirring and dissolving to obtain the rose probiotic health vinegar.
In the preparation method, the addition amount of the rose extract is 25% of the mass of the starchy raw material; the addition amount of the amylase is selected from 5% of the mass of the starchy raw material; the adding amount of the mucor circinelloides spore liquid is 10% of the mass of the starchiness raw material; the adding amount of the saccharomycetes is 15% of the mass of the liquefied saccharifying liquid; the adding amount of the acetic acid bacteria is 10% of the mass of the fermented grains; the adding amount of the lactobacillus plantarum is selected from 5% of the mass of the fermented grains; the addition amount of the lactobacillus casei is selected from 5% of the mass of the fermented grains; the addition amount of the auxiliary materials is 15% of the quality of the vinegar.
In the above preparation method, the starchy material is selected from one or more of rice, glutinous rice, lautness rice and brown rice.
In the preparation method, the auxiliary material is selected from one or more of white sugar, honey, maltose, fructose and rock candy.
In the above preparation method, the condition of the liquefaction saccharification is selected from the group consisting of: liquefying and saccharifying for 6-8 h at 28-32 ℃; the conditions of the alcoholic fermentation are selected from: fermenting at 28-30 deg.c for 6-7 d; the acetic acid fermentation conditions are selected from the group consisting of: fermenting at 30-35 deg.c and oxygen supply via stirring for 12-15 d.
The rose extract is prepared by the following method:
selecting fresh rose petals, cleaning, airing, weighing, shearing the rose petals, adding distilled water with the weight twice that of the rose petals, grinding into slurry, homogenizing and degassing, wherein the homogenizing pressure is 25MPa, and the time is 5min; adding distilled water with the weight of three times of that of the slurry and 0.6% of citric acid, stirring and leaching in a water bath at 50 ℃ for 2 hours, centrifuging at 4000rpm for 20 minutes, and taking the supernatant, namely the rose extract; adding three times of distilled water into the residue, repeating the operation twice under the same condition, leaching for three times, mixing the three leaching solutions, and storing in a refrigerator at 4deg.C.
The invention provides the rose probiotic health vinegar prepared by the method.
The invention provides application of the rose probiotic health care vinegar in promoting intestinal peristalsis. In particular, the invention provides application of the rose probiotic health care vinegar in preparing a health care product with the function of promoting intestinal peristalsis.
The invention provides application of the rose probiotic health care vinegar in preparing a health care product with a bowel relaxing function.
The above-mentioned applications of the present invention are all applications for the purpose of non-diagnosis and treatment.
The beneficial effects of the invention are as follows:
in the fermentation process, beneficial bacteria such as Mucor circinelloides, lactobacillus plantarum, lactobacillus casei and the like are added, and the obtained health vinegar is rich in gamma-linolenic acid and has a probiotic function. The invention also takes the rose extract as the raw material in the fermentation process of the raw grain vinegar, the rose is rich in various active substances such as rich proteins, vitamins, unsaturated fatty acids, anthocyanin, polysaccharide, flavone and the like, has very high edible value and medicinal value, and the health vinegar prepared by combining the natural rose extract and various beneficial bacteria fermentation meets the requirements of people on natural foods, nutrition and health care and health preservation.
Drawings
FIG. 1 is a rose extract;
fig. 2 is a rose probiotic health vinegar.
Detailed Description
In the present invention, the Mucor circinelloides is constructed by the method described in patent 202010360500.1. The lactobacillus plantarum is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC No.16751, the preservation time of 2018, 11 months and 16 days, and the preservation address of North Chen Xiu No.1 and 3 of the Korean region of Beijing city. The lactobacillus casei (Lactobacillus casei) is preserved in China general microbiological culture collection center (CGMCC) with a preservation number of CGMCC No.16750 and a preservation time of 2018, 11 months and 16 days, and a preservation address of North Chen Xili No.1 and 3 in the Chaoyang area of Beijing city. Other materials, including amylase, yeast, acetobacter, etc., are commercially available products.
In the invention, the mucor circinelloides spore liquid can be prepared by the following method: inoculating Mucor circinelloides to YPD plate culture medium, culturing at 28deg.C for 3d, collecting spores, and preparing into a concentration of 10 7 individual/mL spore liquid.
Other materials used in the present invention, such as those not specifically stated, are available through commercial sources. Other terms used herein, unless otherwise indicated, generally have meanings commonly understood by those of ordinary skill in the art. The invention will be described in further detail below in connection with specific embodiments and with reference to the data. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
Example 1
Preparation of rose probiotic health vinegar:
(1) Preparing rose extract
Selecting fresh rose petals, cleaning, airing, weighing, shearing the rose petals, adding distilled water with the weight being 2 times of that of the rose petals, grinding into slurry, homogenizing and degassing, wherein the homogenizing pressure is 25MPa, and the time is 5min. Then distilled water and 0.6% citric acid were added in an amount of 3 times the weight of the slurry, and the mixture was stirred in a water bath at 50℃to extract for 2 hours, centrifuged at 4000rpm for 20 minutes, and the supernatant was obtained. The residue was further added with 3 times mass of distilled water and the operation was repeated 2 more times under the same conditions. Leaching for three times, mixing the three leaching solutions, and storing in a refrigerator at 4deg.C. The flos Rosae Rugosae extractive solution is shown in figure 1.
(2) Preparation of health vinegar
Soaking rice, steaming, cooling to 30-40deg.C, adding flos Rosae Rugosae leaching solution 40% of the starch material, stirring, adding amylase 5% of the starch material and Mucor circinelloides spore suspension 10% 7 Uniformly stirring, and performing liquefaction and saccharification for 8 hours at 30 ℃ to obtain liquefaction and saccharification liquid; then adding saccharomycetes accounting for 15% of the mass of the liquefied saccharifying liquid, and properly supplementing water to ensure that the water content of the fermented grains is 50-60%, and carrying out alcohol fermentation for 7d at 30 ℃ to obtain the fermented grains; then adding acetic acid bacteria with the mass of 10 percent, lactobacillus plantarum with the mass of 5 percent and lactobacillus casei with the mass of 5 percent into the fermented grains, controlling the temperature to be 32 ℃, fully stirring and supplying oxygen, and carrying out acetic acid fermentation for 15 days. After fermentation is finished, press-filtering the fermentation liquor to obtain vinegar; and adding white sugar and honey with the mass of 15% of the vinegar, and stirring for dissolving to obtain the rose probiotic health-care vinegar. The prepared rose probiotic health vinegar is shown in figure 2.
Determination of nutrient content
Moisture content: according to the method specified in GB/T5009.3-2016 determination of moisture in food; protein determination is carried out according to the method prescribed in GB/T5009.5-2016 "determination of protein in food"; determination of fat according to the method prescribed in GB/T5009.6-2016 determination of fat in food; the energy measurement is carried out according to the method specified in GB/T28050-2011 national food safety standard prepackaged food nutrition Label rule; determination of sodium according to the method specified in GB/T5009.91-2017 determination of Potassium and sodium in food; measurement of ash according to the method specified in GB/T5009.4-2016 measurement of ash in food; the determination of the dietary fiber is carried out according to the method specified in GB/T5009.88-2014 determination of dietary fiber in food; the determination of total acid is carried out according to the method specified in GB12456-2021 determination of total acid in food safety national Standard food; the determination of total sugar is carried out according to the method specified in GB/T5009.7-2003 and GB/T5009.8-2003, determination of total sugar in food safety national Standard food.
The measurement results are shown in Table 1:
TABLE 1
| Project | Content of | Project | Content of |
| Moisture/% | 92.1 | Protein/(g.100 mL) -1 ) | 2.3 |
| Fat/(g.100 mL) -1 ) | 0.4 | Carbohydrate/(g.100 mL) -1 ) | 4.9 |
| Sodium/(mg.100 mL) -1 ) | 17.8 | Ash/% | 0 |
| Dietary fiber/% | 0 | energy/(kJ.100 mL) -1 ) | 82 |
| Total sugar/(g.L) -1 ) | 48.3 | Total acid/(g.L) -1 ) | 40.6 |
(II) fatty acid composition and content determination
Repeatedly squeezing and filtering the fermentation mixed liquid subjected to liquefaction saccharification, alcohol fermentation and acetic fermentation to obtain vinegar liquid. The fatty acid content of the vinegar was determined by the reference method (Folch J, lees M, sloane-Stanley G, et al A simple method for the isolation and purification oftotal lipids from animal tissues. Biol Chem,1957,226,497-509) as follows: (1) 1mL of the vinegar sample was placed in a 5mL glass bottle, 1mL of methanol and 1mL of chloroform were added, and 100. Mu.L of an internal standard C15:0 having a concentration of 2.02. Mu.g/. Mu.L was added with a microsyringe; (2) placing the mixture in a mixing instrument for rotary extraction for 0.5h, centrifuging at 3000rpm for 3min, collecting a chloroform layer in a new 5mL glass bottle (3) drying with nitrogen; (4) 1mL of 10% methanol hydrochloride solution was added, and the mixture was subjected to water bath at 60℃for 3 hours with shaking for 30sec every half hour; (5) after cooling to room temperature, 2mL of n-hexane and 1mL of saturated NaCl solution are added, vortex shaking and mixing are carried out, centrifugation is carried out for 3min at 3000rpm, 1mL of n-hexane layer is sucked up, and the mixture is transferred to a gas phase bottle to obtain fatty acid methyl ester solution.
The fatty acid methyl esters were analyzed by gas chromatography using commercial fatty acid methyl ester standards (37 fatty acid methyl ester blends) as standard. Gas chromatography was GC-6890N of agilent, usa, measurement conditions: gas chromatography conditions: the sample is not split, the chromatographic column is DM-FFAP (30 m multiplied by 0.32mm,0.22 mu m), the hydrogen ion flame detector, the carrier gas is nitrogen, the temperature of the gasification chamber and the temperature of the detector are both 250 ℃, and the sample feeding amount is 1 mu L. Heating program: the initial temperature is 80 ℃, the temperature is firstly increased to 200 ℃ at the heating rate of 8 ℃/min, then is increased to 205 ℃ at the heating rate of 1 ℃/min, and finally is increased to 240 ℃ at the heating rate of 4 ℃/min, and the temperature is kept for 5min. The total fatty acid content was calculated by recording the peak area of each fatty acid composition with pentadecanoic acid (C15:0) as a reference.
The measurement results are shown in Table 2:
TABLE 2
As can be seen from Table 2, the gamma-linolenic acid content in the rose probiotic health vinegar is higher, which is 0.8g/L. Whereas the control commercial fruit vinegar contained no gamma linolenic acid.
(III) laxative function test
The oral lavage and molding medicine compound diphenoxylate tablet establishes a mouse constipation model. 15 mice in each group were provided with a rose vinegar group, a commercial vinegar group, a blank group and a model group, and the amount of gastric lavage was 0.2 mL/mouse, and the mice were intragastrically lavaged 1 time each day, morning, evening, and morning, and evening, and were intragastrically lavaged for 14 days. The experimental arrangement and grouping are shown in Table 3.
TABLE 3 experimental arrangement and grouping situation
The first black stool discharge time and the number of black stool particles and the weight of black stool in 6 hours of the mice were recorded, and the test results are shown in table 4.
TABLE 4 Table 4
| Group of | First granule black stool time/min | Number of black feces grains/grains | Weight/g of black feces |
| Blank group | 78 | 12 | 0.16 |
| Model group | 162 | 5 | 0.08 |
| Commercial vinegar group | 150 | 8 | 0.12 |
| Rose vinegar group | 101 | 12 | 0.17 |
From the above results, compared with the model group, the feeding of the rose probiotic health vinegar can shorten the first granule black stool formation time and remarkably increase the number and weight of black stools within 6 hours compared with the commercial vinegar. The intake of the rose probiotic health vinegar can effectively promote intestinal peristalsis of mice, further promote defecation effect of the mice and improve bowel relaxing function of the mice.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any person skilled in the art may make modifications or alterations to the disclosed technical content to the equivalent embodiments. However, any simple modification, equivalent variation and variation of the above embodiments according to the technical substance of the present invention still fall within the protection scope of the technical solution of the present invention.
Claims (9)
1. The preparation method of the rose probiotic health vinegar is characterized by comprising the following steps:
steaming and boiling a starchiness raw material, cooling, adding rose extract, uniformly stirring, adding amylase and mucor circinelloides spore liquid, and liquefying and saccharifying to obtain liquefied saccharified liquid; then adding saccharomycetes for alcoholic fermentation to obtain fermented grains; then adding acetic acid bacteria, lactobacillus plantarum and lactobacillus casei for acetic acid fermentation; after fermentation is finished, repeatedly press-filtering the fermentation liquor to obtain vinegar; then adding auxiliary materials, stirring and dissolving to obtain the rose probiotic health vinegar.
2. The preparation method according to claim 1, wherein the addition amount of the rose extract is selected from 25% of the mass of the starchy material; the addition amount of the amylase is selected from 5% of the mass of the starchy raw material; the adding amount of the mucor circinelloides spore liquid is 10% of the mass of the starchiness raw material; the adding amount of the saccharomycetes is 15% of the mass of the liquefied saccharifying liquid; the adding amount of the acetic acid bacteria is 10% of the mass of the fermented grains; the adding amount of the lactobacillus plantarum is selected from 5% of the mass of the fermented grains; the addition amount of the lactobacillus casei is selected from 5% of the mass of the fermented grains; the addition amount of the auxiliary materials is 15% of the quality of the vinegar.
3. The method according to claim 1, wherein the starchy material is selected from one or more of rice, glutinous rice, lautus rice and brown rice.
4. The preparation method according to claim 1, wherein the auxiliary material is selected from one or more of white sugar, honey, maltose, fructose and rock candy.
5. The method of claim 1, wherein the conditions of liquefaction saccharification are selected from the group consisting of: liquefying and saccharifying for 6-8 h at 28-32 ℃; the conditions of the alcoholic fermentation are selected from: fermenting at 28-30 deg.c for 6-7 d; the acetic acid fermentation conditions are selected from the group consisting of: fermenting at 30-35 deg.c and oxygen supply via stirring for 12-15 d.
6. The preparation method according to claim 1, wherein the rose extract is prepared by a method selected from the group consisting of:
selecting fresh rose petals, cleaning, airing, weighing, shearing the rose petals, adding distilled water with the weight twice that of the rose petals, grinding into slurry, homogenizing and degassing, wherein the homogenizing pressure is 25MPa, and the time is 5min; adding distilled water with the weight of three times of that of the slurry and 0.6% of citric acid, stirring and leaching in a water bath at 50 ℃ for 2 hours, centrifuging at 4000rpm for 20 minutes, and taking the supernatant, namely the rose extract; adding three times of distilled water into the residue, repeating the operation twice under the same condition, leaching for three times, mixing the three leaching solutions, and storing in a refrigerator at 4deg.C.
7. The rose probiotic health vinegar prepared by the method of any one of claims 1 to 6.
8. Use of the rose probiotic health vinegar according to claim 7 for promoting intestinal peristalsis.
9. The use of the rose probiotic health care vinegar according to claim 7 in preparing health care products with the function of relaxing the bowels.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN104694369A (en) * | 2015-03-25 | 2015-06-10 | 陈欣欣 | Rose vinegar and rose fruit vinegar |
| CN108504536A (en) * | 2018-06-20 | 2018-09-07 | 长沙理工大学 | A kind of preparation method of rose vinegar |
| CN108977331A (en) * | 2018-07-03 | 2018-12-11 | 陈元星 | A kind of rose health-care vinegar |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN104694369A (en) * | 2015-03-25 | 2015-06-10 | 陈欣欣 | Rose vinegar and rose fruit vinegar |
| CN108504536A (en) * | 2018-06-20 | 2018-09-07 | 长沙理工大学 | A kind of preparation method of rose vinegar |
| CN108977331A (en) * | 2018-07-03 | 2018-12-11 | 陈元星 | A kind of rose health-care vinegar |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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