RU2783431C1 - Method for preparation of a drink with biological activity - Google Patents

Abstract

FIELD: biotechnology.

SUBSTANCE: invention relates to the field of biotechnology, food and processing industry and can be used to produce soft drinks with biological activity. The method for obtaining the drink involves the use of grape pomace extract as a sugar-containing liquid. In this case, the extract was obtained by boiling a mixture of grape pomace and distilled water in a ratio of 1:6 in a water bath at a temperature of 60-65°C for 120-125 minutes, followed by filtration until the impurities of the sediment disappear and cooling to a temperature of 22-25°C. 5-6% glucose and 5-6% fructose are added to the resulting extract and the acidity of the finished extract is brought to 6.0-7.0 using 0.1 M of HCl and 0.1 M of NaOH. Cultures of yeast Zygosaccharomyces kombuchaensis and bacteria Gluconacetobacter xylinus are introduced in a ratio of 1:1 and fermented at a temperature of 25-30°C for 24-48 hours until a pH of 3.0-3.5 is reached.

EFFECT: invention makes it possible to obtain a drink with biological activity, with improved taste qualities.

1 cl, 3 ex

Description

The invention relates to the field of biotechnology, microbiological, food and processing industry and can be used to produce soft drinks with biological activity.

R.V.,

S.D.,

Е.S.,

М.S.,

М.D.,

М.D. & Kolarov L. Milk-based beverages obtained by Kombucha application. - Food Chemistry, 112(1), 178-184- 2009. doi: 10.1016/j.foodchem.2008.05.055).A known method for preparing drinks based on milk using several starters of a symbiotic consortium grown on tea and Jerusalem artichoke extract (

RV,

SD,

E.S.,

M.S.,

M.D.,

M.D. & Kolarov L. Milk-based beverages obtained by Kombucha application. - Food Chemistry, 112(1), 178-184-2009. doi: 10.1016/j.foodchem.2008.05.055).

The disadvantage of this method is the high cost and complexity of the preparation of the initial products (various temperature conditions and long-term preparation of the milk base with the addition of other microorganisms).

A known method for the production of a drink and a culture fluid for its production based on the cultivation of biomass (zooglea) Kombucha in tea infusion with a sugar-containing product (patent RU No. 2153816 C1, publ. 10.08.2000). The disadvantage of this method is the long term for obtaining a drink with maximum biological activity.

The closest analogue of the proposed method is a method for obtaining a drink with biological activity, including the fermentation of a sugar-containing liquid in the presence of a Kombucha culture, and the sugar-containing liquid is preliminarily fermented using a different yeast culture. It is desirable to clarify the drink at a temperature not exceeding 15°C. A sugar-containing liquid is used, obtained by mixing water with sugar, or with jam, or with honey.

A sugar-containing liquid is also used, to which fruit juice is added. (Patent RU No. 2337592 C2, published on November 10, 2008).

The disadvantage of this method is that the stimulating effect of increasing the biomass of yeast is achieved only when combined with these components, which makes the method very expensive and economically inefficient. At the same time, the increase in biomass is only 5-15%, which is clearly insufficient, since there is a direct correlation between the biomass and the final product produced by the microbe-producer; the greater the biomass, the greater the end product produced. In addition, the method involves the use of water-soluble oligosaccharides of chitin (chitosan) as a growth stimulator, the production of which is technologically complex, time-consuming and expensive.

The yeast Zygosaccharomyces kombuchaensis sp. is known to have the most important characteristics for use in the food and beverage industry: significant resistance to acids, high resistance to increased osmotic pressure caused by high sugar concentrations and the ability to actively ferment sugars, especially fructose (Dea'k T Handbook of food spoilage yeasts, 2nd ed. Boca Raton, FL: CRC Press, Taylor and Francis Group 325 pp-2008.; Zinjarde S. Food-related applications of Yarrowia lipolytica. Food Chemistry, 152.-1-10.- 2014.)

The yeast Zygosaccharomyces exhibits fructophilic behavior, consuming fructose faster than glucose when both carbon sources are present in the medium. Yeast growth rate is greatly accelerated in foods such as pomace containing more than 1% fructose, so ethanol release occurs at a faster rate with higher yields in the presence of fructose (Fleet G.H. Yeast spoilage of foods and beverages. In: Kurtzman C, Fell J, and Boekhout T (eds.) The yeasts: a taxonomic study Burlington: Elsevier Science, 2011.

Another important characteristic is their high tolerance to ethanol. The yeast Zygosaccharomyces kombuchaensis sp. plays a key role in the fermentation of the substrate and the production of ethanol, which is converted into acetic acid by Glucocacetobacter bacteria (Zuehlke J.M., Petrova B., and Edwards C.G. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. Annual Review of Food Science and Technology, 4. - 57-78. - 2013.).

Cells of bacteria Gluconacetobacter xylinus produce acetic and gluconic acids, bacterial cellulose, which is involved in the formation of biofilms chemically identical to plant cellulose. The process involves the synthesis of uridine diphosphate-glucose (UDPGlc), which is a precursor to cellulose, so that each cell of Gluconacetobacter xylinus can polymerize up to 200,000 glucose units per second in chains (3-1,4-glucans. The advantage of this form of cellulose production is that bacteria can produce cellulose from various carbon sources, including glucose, ethanol, sucrose, and glycerol (Yamada Y., Yukphan P., Vu H. T. L., Muramatsu Y., Ochaikul D. & Nakagawa Y. Subdivision of the genus Gluconacetobacter Yamada, Hoshino and Ishikawa 1998: the proposal of Komagatabacter gen. nov., for strains accommodated to the Gluconacetobacter xylinus group in the a-Proteobacteria Annals of Microbiology, 62(2)-849-859-2011 doi:10.1007 /s13213-011-0288-4).

Organic residues used in the fermentation process cause the pH of the substrate to drop, resulting in oxygen deprivation due to increased acidity. Thus, the possible growth of pathogenic bacteria is suppressed, which guarantees the safety of the product.

Many studies indicate that it is possible to diversify the preparation of beverages using unusual substrates such as grape juice, milk, coconut water and various pomace, which can be fermented with a symbiotic consortium of bacteria and yeast, which contributes to the production of innovative functional drinks. The potential for biotechnological processing of fruit and berry raw materials, including for environmentally friendly and inexpensive production of bacterial cellulose, is quite high.

The use of fruit and berry pomace, in particular grape pomace, as food for a symbiotic consortium in order to obtain a drink allows you to supplement the organoleptic characteristics and improve the taste properties of the resulting drink due to the content in the pomace of a number of biologically active components, microelements, natural sugars, cellulose residues, pectin and polyphenolic substances.

Grape pomace, used as a raw material for the preparation of an enriched drink by fermentation by a consortium of bacteria and yeast, makes it possible to obtain metabolites useful for humans (acetic, oxalic, succinic acids) and monosaccharides in the final product.

The advantage of fermentation processes is that they increase the value of unused plant waste; the safety of processes because they are natural and do not involve the use of biologically hazardous contaminants; as well as process economy.

The technical problem solved by the claimed invention is the creation of a method for obtaining an original drink with biological activity, improving the taste of the finished product, reducing the technological process by accelerating the growth and increasing the biomass of producing microorganisms and reducing the cost of obtaining the final product by using fruit and berry waste and the wine industry - pomace.

The technical result of the claimed invention is the creation of a drink with biological activity and a harmonious mild taste with a long bright grape aftertaste.

The technical result is achieved by the fact that in the method of obtaining a drink with biological activity by fermenting a sugar-containing liquid, an extract of grape pomace obtained by boiling a mixture of grape pomace and distilled water in a ratio of 1:6 in a water bath at a temperature of 60-65 °C for 120-125 minutes, followed by filtration until the sediment impurities disappear and cooling to a temperature of 22-25°C, 5-6% glucose and 5-6% fructose are added to the resulting extract and the acidity of the finished extract is adjusted to 6.0- 7.0 with 0.1M HCl and 0.1M NaOH, then cultures of yeast Zygosaccharomyces kombuchaensis and bacteria Gluconacetobacter xylinus are added in a ratio of 1:1 and fermented at a temperature of 25-30°C for 24-48 hours until pH 3 is reached, 0-3.5.

The claimed invention is illustrated by the following examples.

Example 1

To prepare an extract from grape pomace, 1000 g of dry grape pomace is added to 6000 ml of water and boiled in a water bath at a temperature of 60°C for 120 minutes. The resulting extract is filtered from pomace and cooled to a temperature of 22°C. 5% glucose and 5% fructose are added to the filtered and cooled extract and the acidity is adjusted to 6.0 with 0.1M HCl and 0.1M NaOH. Cultures of yeast Zygosaccharomyces kombuchaensis and bacteria Gluconacetobacter xylinus are added to the obtained sugar-containing liquid in a ratio of 1:1 and fermented until pH 3.5 is reached at a temperature of 25°C for 48 hours. The introduced microorganisms on the surface of the drink form a biofilm, which is removed with sterile tongs. In this case, a slight formation of sediment at the bottom is allowed. The resulting drink has a harmonious soft taste with no taste of yeast and "dryness" and a long pleasant grape aftertaste.

Example 2

To prepare an extract from grape pomace, 1000 g of dry grape pomace is added to 6000 ml of water and boiled in a water bath at a temperature of 63°C for 125 minutes. The resulting extract is filtered from pomace and cooled to a temperature of 25°C. 5% glucose and 5% fructose are added to the filtered and cooled extract and the acidity is adjusted to 6.0 with 0.1M HCl and 0.1M NaOH. Cultures of yeast Zygosaccharomyces kombuchaensis and bacteria Gluconacetobacter xylinus are added to the resulting sugar-containing liquid in a ratio of 1:1 and fermented until pH 3.2 is reached at a temperature of 28°C for 34 hours. The introduced microorganisms on the surface of the drink form a biofilm, which is removed with sterile tongs. In this case, a slight formation of sediment at the bottom is allowed. The resulting drink has a harmonious and mild taste, there is no taste of yeast and "tannin", there is a long bright grape aftertaste.

Example 3

To prepare an extract from grape pomace, 1000 g of dry grape pomace is added to 6000 ml of water and boiled in a water bath at a temperature of 65°C for 125 minutes. The resulting extract is filtered from pomace and cooled to a temperature of 25°C. 6% glucose and 6% fructose are added to the filtered and cooled extract and the acidity is adjusted to 6.5 with 0.1M HCl and 0.1M NaOH. Cultures of yeast Zygosaccharomyces kombuchaensis and bacteria Gluconacetobacter xylinus are added to the obtained sugar-containing liquid in the ratio 1:1 and fermented until pH 3.0 is reached at 30°C for 24 hours. The introduced microorganisms on the surface of the drink form a biofilm, which is removed with sterile tongs. In this case, a slight formation of sediment at the bottom is allowed. The resulting drink has a harmonious and mild taste, a slight pleasant sour tint, no taste of yeast and "tannin", there is a long bright grape aftertaste.

The proposed invention compared with the known technical solution has the following advantages:

- accelerating the maturation of the final product and accelerating the accumulation of biomass of microorganisms-producers contribute to the reduction of the technological process;

- the use of a cheap spent product from the production of juice and wine products as a source of nutrition for microorganisms and the additional content of vitamins and microelements in the finished drink leads to a reduction in the cost of obtaining the final product;

- improving the taste of the resulting product through the use of grape extract as a sugar-containing liquid;

- low cost, ecological purity and higher biological usefulness of the food product.

Claims (1)

A method for obtaining a drink with biological activity by fermenting a sugar-containing liquid, characterized in that the extract of grape pomace obtained by boiling a mixture of grape pomace and distilled water in a ratio of 1:6 in a water bath at a temperature of 60-65 ° C is used as a sugar-containing liquid. for 120-125 minutes, followed by filtration until the sediment impurities disappear and cooling to a temperature of 22-25 ° C, 5-6% glucose and 5-6% fructose are added to the resulting extract and the acidity of the finished extract is adjusted to 6.0-7.0 using 0.1 M HCl and 0.1 M NaOH, cultures of yeast Zygosaccharomyces kombuchaensis and bacteria Gluconacetobacter xylinus are introduced in a ratio of 1: 1 and fermented at a temperature of 25-30 ° C for 24-48 hours until a pH of 3.0-3 is reached, 5.