WO2020220966A1 - 一种富含乳酸和乙偶姻的多菌种液态发酵食醋及其酿造方法 - Google Patents

一种富含乳酸和乙偶姻的多菌种液态发酵食醋及其酿造方法 Download PDF

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WO2020220966A1
WO2020220966A1 PCT/CN2020/084080 CN2020084080W WO2020220966A1 WO 2020220966 A1 WO2020220966 A1 WO 2020220966A1 CN 2020084080 W CN2020084080 W CN 2020084080W WO 2020220966 A1 WO2020220966 A1 WO 2020220966A1
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lactic acid
acetoin
liquid
vinegar
fermentation
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PCT/CN2020/084080
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French (fr)
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许正宏
陆震鸣
邓永建
柴丽娟
张晓娟
史劲松
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江南大学
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol

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  • the invention belongs to the technical field of food fermentation engineering, and specifically relates to a multi-strain fermentation of liquid vinegar rich in acetoin and lactic acid and a brewing method thereof.
  • vinegar can be divided into solid-fermented vinegar and liquid-fermented vinegar.
  • liquid-fermented vinegar produced by fermentor has the advantages of short production cycle, low production cost, and high degree of mechanization.
  • acetic acid is the main ingredient, which leads to its irritating taste, monotonous flavor, unsoft acidity, and few nutrients.
  • Acetoin also known as 3-hydroxy-2-butanone, has a milky flavor and is widely present in traditional fermented foods. It has been approved by the state to be used as a food additive (GB 29938-2013); in addition, acetoin can interact with The amino compound reacts to generate ligustrazine. Ligustrazine not only has the aroma of roasted nuts, but also a functional active substance, which has health functions such as protecting the heart and brain and blood vessels, and anti-oxidation.
  • Lactic acid is the most important non-volatile acid in vinegar.
  • the increased proportion of lactic acid in total acid helps reduce the irritation of acetic acid and makes the taste of vinegar softer.
  • lactic acid can react with ethanol to form ethyl lactate. Gives vinegar ester fragrance.
  • the Chinese invention patent "Preparation method of high lactic acid vinegar” with application number 201610400011.8 discloses a production method of inoculating Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the alcohol fermentation stage to increase the lactic acid content in solid-state fermentation vinegar.
  • the lactic acid in the mash will be transformed and utilized by acetic bacteria during the acetic acid fermentation stage, so that the lactic acid content in the finished vinegar is still not high.
  • the purpose of the present invention is to produce a kind of liquid fermented vinegar rich in acetoin and lactic acid through multi-strain fermentation in stages, the total acid (calculated as acetic acid) is greater than 6.00g/100mL, and the lactic acid concentration is greater than 1.20g/100mL, the concentration of acetoin is greater than 3.50g/L, so as to improve the tart taste of liquid vinegar, make it softer, have obvious umami taste and pleasant flavor, and increase the content of ligustrazine in it through decoction or aging to give food Vinegar has a certain health potential.
  • Another object of the present invention is to provide a brewing method for multi-strain fermentation of liquid vinegar rich in acetoin and lactic acid, and the technical solution finally obtained is as follows:
  • step (2) After the rice cereal in step (1) is cooled to 85-95°C, add alpha amylase with a mass of 0.1-0.2 ⁇ of the rice cereal, and liquefy at 85-95°C for 2 to 4 hours to obtain a liquefied liquid;
  • step (3) After the liquefied liquid in step (2) is cooled to 45-55°C, glucoamylase with a mass of 0.4-0.8 ⁇ of the liquefied liquid is added, and saccharification is performed at 45-55°C for 48-60 hours to obtain a saccharification liquid;
  • step (3) After the saccharification liquid in step (3) is cooled to 28-32°C, add active dry yeast with a mass of 0.15-0.2 ⁇ of the saccharification solution, and carry out anaerobic alcohol fermentation at 28-32°C for 6-8 days to prepare mash ;
  • Lactobacillus helveticus with a mass of 0.1-0.25 ⁇ of the bran extract is added to the bran extract in step (5), and anaerobic fermentation is carried out at 35-37°C for 24 to 36 hours to prepare a lactic acid fermentation broth;
  • step (7) Mix the mash in step (4) and the lactic acid fermentation broth in step (6) in a volume ratio of 7:3, and add pasteur acetic acid bacteria with a mass of 0.1 to 0.2 ⁇ and 0.05 to 0.1 ⁇ Gluconoacetobacter xylinum, aeration volume of 0.10 ⁇ 0.20vvm, stirring speed of 250 ⁇ 350rpm, fermentation at 28 ⁇ 32°C for 108 ⁇ 120h, to prepare a vinegar rich in acetoin;
  • step (8) Add 2 to 3% sucrose to the vinegar in step (7), and inoculate acid-resistant Lactobacillus fermentative with 0.2 to 0.3% of the vinegar mass, and anaerobic fermentation at 35 to 37°C for 72 to 96 hours to prepare Get liquid fermented vinegar rich in acetoin and lactic acid.
  • the present invention has the following advantages and beneficial effects:
  • the present invention uses the fermented bran extract of Lactobacillus helveticus, and the produced lactic acid can be transformed by acetic acid bacteria during the acetic acid fermentation stage to produce acetoin, which is conducive to further conversion into the physiologically active substance ligustrazine in the later decoction and aging process , Endow vinegar with health-care function, on the other hand, the bran extract is rich in free amino acids, which can increase the umami taste of vinegar and enrich the taste.
  • Inoculate acid-resistant fermented Lactobacillus after the end of acetic acid fermentation which can prevent the lactic acid produced from being consumed by acetic acid bacteria, and achieve the purpose of increasing the content of lactic acid in vinegar, making the taste softer and mellow.
  • sucrose is an acid-resistant fermented milk. Bacillus growth and metabolism provide carbon source, on the other hand, it can balance acidity and coordinate the flavor of vinegar.
  • the multi-strain fermented liquid vinegar rich in acetoin and lactic acid of the present invention said Saccharomyces cerevisiae, Lactobacillus helveticus, Acetobacter Pasteur, Gluconacetobacter xylinum, and Lactobacillus fermentum are preserved in Chinese microorganism
  • the General Microbiology Center of the Species Collection Management Committee, the deposit numbers are CGMCC No. 11238, No. 12933, No. 12930, No. 2955 and No. 12934.
  • step (2) After the rice cereal in step (1) is cooled to 90°C, alpha amylase with a quality of rice cereal of 0.2 ⁇ is added, and treated at 90°C for 4 hours to obtain a liquefied liquid;
  • step (3) After the liquefied liquid in step (2) is cooled to 50°C, glucoamylase with a mass of 0.8 ⁇ of the liquefied liquid is added, and saccharification is performed at 50°C for 48 hours to obtain a saccharified liquid;
  • step (3) After the saccharification liquid in step (3) is cooled to 29°C, Saccharomyces cerevisiae with a quality of 0.15 ⁇ of the saccharification liquid is added, and anaerobic fermentation is carried out at 29°C for 7 days to obtain a mash;
  • Lactobacillus helveticus with a mass of 0.2 ⁇ was added to the bran extract obtained in step (5), and anaerobic fermentation was carried out at 36°C for 36 hours to prepare a lactic acid fermentation broth;
  • step (7) Mix the mash in step (4) with the lactic acid fermentation broth in step (6) in a volume ratio of 7:3, and add pasteur acetic acid bacteria with a mass of 0.1 ⁇ and 0.05 ⁇ xyloglucose vinegar. Bacillus, aeration volume of 0.15vvm, stirring speed of 300rpm, fermentation at 30°C for 96h to prepare a vinegar rich in acetoin;
  • step (8) Add 3% sucrose to the vinegar solution in step (7), and inoculate acid-resistant Lactobacillus fermentative with 0.3% of the vinegar solution mass, and anaerobic fermentation at 36°C for 96 hours to prepare acetoin and lactic acid-rich Liquid fermented vinegar.
  • step (7) Mix the mash in step (4) and the bran extract in step (5) in a volume ratio of 7:3, and add pasteur acetic acid bacteria with a mass of 0.1 ⁇ and 0.05 ⁇ xyloglucose vinegar. Bacillus, aeration volume of 0.15vvm, stirring speed of 300rpm, fermentation at 30°C for 96h to prepare vinegar liquid.
  • step (8) Add 3% sucrose to the vinegar solution of step (7), and inoculate acid-resistant Lactobacillus fermentum with 0.3% of the vinegar solution mass, and anaerobic lactic acid fermentation at 36° C. for 96 h.
  • step (2) After the rice cereal in step (1) is cooled to 90°C, alpha amylase with a quality of 0.1 ⁇ of the rice cereal is added, and treated at 90°C for 2 hours to obtain a liquefied liquid;
  • step (3) After the liquefied liquid in step (2) is cooled to 50°C, glucoamylase with a mass of 0.4 ⁇ of the liquefied liquid is added, and saccharification is performed at 50°C for 48 hours to obtain a saccharification liquid;
  • step (3) After the saccharification liquid in step (3) is cooled to 29°C, the saccharification liquid quality 0.2 ⁇ Saccharomyces cerevisiae is added, and the anaerobic alcohol fermentation is carried out at 29°C for 7 days to obtain the mash;
  • Lactobacillus helveticus with a mass of 0.25 ⁇ is added to the bran extract in step (5), and anaerobic lactic acid fermentation is carried out at 36°C for 24 hours to prepare a lactic acid fermentation broth;
  • step (7) Mix the mash in step (4) with the lactic acid fermentation broth in step (6) in a volume ratio of 7:3, and add pasteur acetic acid bacteria with a mass of 0.1 ⁇ and 0.05 ⁇ xyloglucose vinegar. Bacillus, aeration volume of 0.15vvm, stirring speed of 300rpm, fermentation at 30°C for 120h to prepare a vinegar rich in acetoin;
  • step (8) Add 2.5% sucrose to the vinegar solution in step (7), and inoculate acid-resistant Lactobacillus fermentative with 0.2% of the vinegar solution mass, and anaerobic lactic acid fermentation at 36°C for 72 hours to produce acetoin and The liquid fermented vinegar of lactic acid.
  • step (2) After the rice cereal in step (1) is cooled to 90°C, alpha amylase with a quality of 0.15 ⁇ of the rice cereal is added, and treated at 90°C for 3 hours to obtain a liquefied liquid;
  • step (3) After the liquefied liquid in step (2) is cooled to 50°C, the glucoamylase with a mass of 0.6 ⁇ is added, and the saccharification liquid is obtained by saccharification at 50°C for 60 hours;
  • step (3) After the saccharification liquid in step (3) is cooled to 29°C, active dry yeast with a quality of 0.2 ⁇ of the saccharification solution is added, and anaerobic fermentation is carried out at 29°C for 7 days to obtain a mash;
  • step (7) Mix the mash in step (4) with the lactic acid fermentation broth in step (6) in a volume ratio of 7:3, and add pasteur acetic acid bacteria with a mass of 0.1 ⁇ and 0.05 ⁇ xyloglucose vinegar. Bacillus, aeration volume of 0.15vvm, stirring speed of 300rpm, fermentation at 30°C for 108h, to prepare a vinegar rich in acetoin;
  • step (8) Add 2% sucrose to the vinegar solution in step (7), and inoculate acid-resistant Lactobacillus fermentum with 0.25% mass of the vinegar solution, and anaerobic lactic acid fermentation at 36°C for 84 hours to produce acetoin and The liquid fermented vinegar of lactic acid.
  • Comparative Example 3 is the same as Example 3, except that:
  • step (4) Mix the mash and water in step (4) in a volume ratio of 7:3, add 0.1 ⁇ Pasteur's acetic acid bacteria and 0.05 ⁇ Gluconacetobacter xylobacter, with a ventilation volume of 0.15vvm, and stir. Rotate at 300rpm, ferment for 108h at 30°C to prepare vinegar liquid;

Abstract

一种富含乳酸和乙偶姻的多菌种液态发酵食醋及其酿造方法，首先将大米或糯米进行浸泡、蒸煮，加水后添加液化酶和糖化酶制得糖化液，接种酿酒酵母发酵制得酒醪；将麸皮与水混合后，过滤制得麸皮浸出液，接种瑞士乳杆菌制得乳酸发酵液；然后将酒醪和乳酸发酵液混合，接种巴斯德醋酸菌和木葡糖醋杆菌进行醋酸发酵得到富含乙偶姻的醋液；随后补加蔗糖，并接种耐酸发酵乳杆菌厌氧发酵制得富含乙偶姻和乳酸的液态发酵食醋。

Description

[根据细则26改正26.05.2020]　一种富含乳酸和乙偶姻的多菌种液态发酵食醋及其酿造方法 技术领域
本发明属于食品发酵工程技术领域，具体涉及一种多菌种发酵富含乙偶姻和乳酸的液态食醋及其酿造方法。
背景技术
食醋按照酿造工艺可分为固态发酵食醋和液态发酵食醋。与固态发酵食醋相比，利用发酵罐生产的液态发酵食醋具有生产周期短、生产成本低、机械化程度高等优点。但由于原料和菌种都比较单一，液态发酵食醋的挥发性风味物质和有机酸种类较少，以乙酸为主，导致其口感刺激，风味单调，酸感不柔和，营养物质少。
乙偶姻，又名3-羟基-2-丁酮，具有奶香味，广泛存在于传统发酵食品中，已被国家批准可作为食品添加剂使用(GB 29938-2013)；此外，乙偶姻能与氨基化合物反应生成川芎嗪，川芎嗪不仅具有焙烤坚果的香气，还是一种功能活性物质，具有保护心脑血管，抗氧化等保健功能。
乳酸是食醋中最主要的不挥发酸，总酸中乳酸占比提高，有助于降低乙酸的刺激性，使食醋的口感更柔和，此外，乳酸还能与乙醇反应生成乳酸乙酯，赋予食醋酯香味。
通过检索国内外现有技术发现，目前有申请号201710595051.7的中国发明专利“一种提高食醋中四甲基吡嗪的含量的方法”公开了一种往食醋中添加乙偶姻和铵盐，再用高压脉冲电场处理以提高食醋中四甲基吡嗪的含量的方法，其缺点在于需要外源添加乙偶姻和铵盐，铵盐的加入在一定程度上会影响食醋的口感和风味，并且高压脉冲电场处理增加生产成本。刘娜等通过在固态食醋酿造过程中强化发酵乳杆菌和巴斯德醋酸菌，明显提高了食醋中乙偶姻含量。申请号201610400011.8的中国发明专利“高乳酸食醋制备方法”公布了一种在酒精发酵阶段接种德氏乳杆菌保加利亚亚种与嗜热链球菌，以提高固态发酵食醋中乳酸含量的生产方法，但酒醪中的乳酸在醋酸发酵阶段会被醋酸菌转化利用，使得成品醋中的乳酸含量仍不高。
发明内容
针对上述现状，本发明的目的在于通过多菌种分阶段发酵，生产一种富含乙偶姻和乳酸的液态发酵食醋，其总酸(以乙酸计)大于6.00g/100mL，乳酸浓度大于1.20g/100mL， 乙偶姻浓度大于3.50g/L，从而改善液态醋尖酸的口感，使其更加柔和，鲜味明显，风味愉悦，并且通过煎煮或陈放提高其中的川芎嗪含量，赋予食醋一定的保健潜力。
本发明的另一目的在于提供一种多菌种发酵富含乙偶姻和乳酸的液态食醋的酿造方法，最终获得的技术方案如下：
(1)将大米粉碎至颗粒大小为80～100目后，与水按质量比1：3.5～4.5混匀，于90～100℃下搅拌煮沸20～40min制得米糊；
(2)待步骤(1)中的米糊冷却至85～95℃，加入米糊质量0.1～0.2‰的α淀粉酶，85～95℃下液化2～4h制得液化液；
(3)待步骤(2)中的液化液冷却至45～55℃，加入液化液质量0.4～0.8‰的葡糖淀粉酶，45～55℃下糖化48～60h制得糖化液；
(4)待步骤(3)中的糖化液冷却至28～32℃，加入糖化液质量0.15～0.2‰的活性干酵母，28～32℃下进行厌氧酒精发酵6～8d，制得酒醪；
(5)将麸皮与水按质量比1：3.5～4.5混合，浸泡3～6h后，过滤，得到麸皮浸出液；
(6)向步骤(5)中的麸皮浸出液中加入麸皮浸出液质量0.1～0.25‰的瑞士乳杆菌，于35～37℃下厌氧发酵24～36h，制得乳酸发酵液；
(7)将步骤(4)中的酒醪和步骤(6)中的乳酸发酵液按体积比7：3混合，加入混合液质量0.1～0.2‰的巴斯德醋酸菌和0.05～0.1‰的木葡糖醋杆菌，通气量0.10～0.20vvm，搅拌转速250～350rpm，28～32℃下发酵108～120h，制得富含乙偶姻的醋液；
(8)向步骤(7)中的醋液中添加2～3％的蔗糖，并接种醋液质量0.2～0.3％的耐酸发酵乳杆菌，于35～37℃下厌氧发酵72～96h，制得富含乙偶姻和乳酸的液态发酵食醋。
与现有技术相比，本发明具有的优点与有益效果如下：
(1)本发明使用瑞士乳杆菌发酵麸皮浸出液，产生的乳酸在醋酸发酵阶段可被醋酸菌利用转化，生成乙偶姻，有利于在后期煎煮和陈放过程进一步转化为生理活性物质川芎嗪，赋予食醋保健功能，另一方面麸皮浸出液含有丰富的游离氨基酸，能增加食醋的鲜味，丰富口感。
(2)在醋酸发酵结束后接种耐酸发酵乳杆菌，可避免产生的乳酸被醋酸菌消耗，实现提高食醋中乳酸含量的目的，使其口感更柔和醇厚，此外，蔗糖一方面为耐酸发酵乳杆菌生长代谢提供碳源，另一方面还能平衡酸感、协调食醋风味。
具体实施方式
本发明的多菌种发酵富含乙偶姻和乳酸的液态食醋，所述酿酒酵母、瑞士乳杆菌、巴斯德醋酸菌、木葡糖醋杆菌和耐酸发酵乳杆菌均保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏号依次为CGMCC No.11238、No.12933、No.12930、No.2955和No.12934。
下面通过本发明的较佳实施例对本发明的技术方案做进一步描述，但本发明不仅仅局限于实施例所述的范围，凡是不背离本发明的技术实质或任何简单修改、等同变化与修饰均包括在本发明的保护范围之内。
实施例1
(1)将大米粉碎至颗粒大小为80目后，与水按质量比1：4混匀，于100℃下搅拌煮沸30min制得米糊；
(2)待步骤(1)中的米糊冷却至90℃，加入米糊质量0.2‰的α淀粉酶，90℃下处理4h制得液化液；
(3)待步骤(2)中的液化液冷却至50℃，加入液化液质量0.8‰的葡糖淀粉酶，50℃下糖化48h制得糖化液；
(4)待步骤(3)中的糖化液冷却至29℃，加入糖化液质量0.15‰的酿酒酵母，29℃下进行厌氧发酵7d，制得酒醪；
(5)将麸皮与水按质量比1：4混合，浸泡4h后，4层纱布过滤，得到麸皮浸出液；
(6)步骤(5)获得的麸皮浸出液中加入其质量0.2‰的瑞士乳杆菌，于36℃下厌氧发酵36h，制得乳酸发酵液；
(7)将步骤(4)中的酒醪和步骤(6)中的乳酸发酵液按体积比7：3混合，加入混合液质量0.1‰的巴斯德醋酸菌和0.05‰的木葡糖醋杆菌，通气量0.15vvm，搅拌转速300rpm，30℃发酵96h，制得富含乙偶姻的醋液；
(8)向步骤(7)中的醋液中添加3％的蔗糖，并接种醋液质量0.3％的耐酸发酵乳杆菌，36℃下厌氧发酵96h，制得富含乙偶姻和乳酸的液态发酵食醋。
对比实施例1，同实施例1，不同的是：
(6)不向麸皮浸出液中接种瑞士乳杆菌以及进行厌氧乳酸发酵；
(7)将步骤(4)中的酒醪和步骤(5)中的麸皮浸出液按体积比7：3混合，加入混合液质量0.1‰的巴斯德醋酸菌和0.05‰的木葡糖醋杆菌，通气量0.15vvm，搅拌转速300rpm，30℃发酵96h，制得醋液。
(8)向步骤(7)的醋液中添加3％的蔗糖，并接种醋液质量0.3％的耐酸发酵乳杆菌，于36℃下厌氧乳酸发酵96h。
实施例2
(1)将大米粉碎至颗粒大小为100目后，与水按质量比1：4混匀，于100℃下搅拌煮沸30min制得米糊；
(2)待步骤(1)中的米糊冷却至90℃，加入米糊质量0.1‰的α淀粉酶，90℃下处理2h制得液化液；
(3)待步骤(2)中的液化液冷却至50℃，加入液化液质量0.4‰的葡糖淀粉酶，50℃下糖化48h制得糖化液；
(4)待步骤(3)中的糖化液冷却至29℃，加入糖化液质量0.2‰的酿酒酵母，29℃下进行厌氧酒精发酵7d，制得酒醪；
(5)将麸皮与水按质量比1：4混合，浸泡4h后，4层纱布过滤，得到麸皮浸出液；
(6)向步骤(5)中的麸皮浸出液中加入其质量0.25‰的瑞士乳杆菌，于36℃下厌氧乳酸发酵24h，制得乳酸发酵液；
(7)将步骤(4)中的酒醪和步骤(6)中的乳酸发酵液按体积比7：3混合，加入混合液质量0.1‰的巴斯德醋酸菌和0.05‰的木葡糖醋杆菌，通气量0.15vvm，搅拌转速300rpm，30℃发酵120h，制得富含乙偶姻的醋液；
(8)向步骤(7)中的醋液中添加2.5％的蔗糖，并接种醋液质量0.2％的耐酸发酵乳杆菌，于36℃下厌氧乳酸发酵72h，制得富含乙偶姻和乳酸的液态发酵食醋。
对比实施例2，同实施例2，不同的是：
(8)不向步骤(7)中的醋液中添加蔗糖，也不接种耐酸发酵乳杆菌进行厌氧发酵。
实施例3
(1)将大米粉碎至颗粒大小为90目后，与水按质量比1：4混匀，于100℃下搅拌煮沸30min制得米糊；
(2)待步骤(1)中的米糊冷却至90℃，加入米糊质量0.15‰的α淀粉酶，90℃下处理3h制得液化液；
(3)待步骤(2)中的液化液冷却至50℃，加入其质量0.6‰的葡糖淀粉酶，50℃下糖化60h制得糖化液；
(4)待步骤(3)中的糖化液冷却至29℃，加入糖化液质量0.2‰的活性干酵母，29℃下进行厌氧发酵7d，制得酒醪；
(5)将麸皮与水按质量比1：4混合，浸泡4h后，4层纱布过滤，得到麸皮浸出液；
(6)向步骤(5)中的麸皮浸出液中加入麸皮浸出液质量0.2‰的瑞士乳杆菌，于36℃下厌氧乳酸发酵24h，制得乳酸发酵液；
(7)将步骤(4)中的酒醪和步骤(6)中的乳酸发酵液按体积比7：3混合，加入混合液质量0.1‰的巴斯德醋酸菌和0.05‰的木葡糖醋杆菌，通气量0.15vvm，搅拌转速300rpm，30℃发酵108h，制得富含乙偶姻的醋液；
(8)向步骤(7)中的醋液中添加2％的蔗糖，并接种醋液质量0.25％的耐酸发酵乳杆菌，于36℃下厌氧乳酸发酵84h，制得富含乙偶姻和乳酸的液态发酵食醋。
对比实施例3，同实施例3，不同的是：
(5)不制备麸皮浸出液；
(6)不接种瑞士乳杆菌，也不进行厌氧乳酸发酵；
(7)将步骤(4)中的酒醪和水按体积比7：3混合，加入混合液质量0.1‰的巴斯德醋酸菌和0.05‰的木葡糖醋杆菌，通气量0.15vvm，搅拌转速300rpm，30℃发酵108h，制得醋液；
(8)不向步骤(7)中的醋液中添加蔗糖，也不接种耐酸发酵乳杆菌。
表1产品的色泽、香味、口感评分标准
Figure PCTCN2020084080-appb-000001
表2实施例和对比实施例所制得的产品感官评价得分
Figure PCTCN2020084080-appb-000002
Figure PCTCN2020084080-appb-000003
表3实施例和对比实施例所制得的产品的品质分析表
Figure PCTCN2020084080-appb-000004
从表2和表3可以看出，在醋酸发酵前制备麸皮浸出液并接种瑞士乳杆菌进行乳酸发酵，有助于在醋酸发酵阶段提高乙偶姻产量以及食醋中的游离氨基酸含量，在醋酸发酵结束后添加蔗糖并接种耐酸发酵乳杆菌进行发酵，有助于提高终产品中的乳酸含量。由上述实施例得到的本发明多菌种发酵富含乙偶姻和乳酸的液态食醋酸感柔和，风味丰富，其中的乙偶姻在煎煮或陈放阶段具有生成川芎嗪的潜力，能赋予食醋一定的保健效果。

Claims (7)

  1. 一种富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于包括以下步骤：
    (1)将大米粉碎至颗粒大小为80～100目后，与水按质量比1：3.5～4.5混匀，于90～100℃下搅拌煮沸20～40min制得米糊；
    (2)待步骤(1)中的米糊冷却至85～95℃，加入米糊质量0.1‰～0.2‰的α淀粉酶，85～95℃下液化2～4h制得液化液；
    (3)待步骤(2)中的液化液冷却至45～55℃，加入液化液质量0.4‰～0.8‰的葡糖淀粉酶，45～55℃下糖化48～60h制得糖化液；
    (4)待步骤(3)中的糖化液冷却至28～32℃，加入糖化液质量0.15‰～0.2‰的酿酒酵母，28～32℃下进行厌氧酒精发酵6～8d，制得酒醪；
    (5)将麸皮与水按质量比1：3.5～4.5混合，浸泡3～6h后，过滤，得到麸皮浸出液；
    (6)向步骤(5)中的麸皮浸出液中加入麸皮浸出液质量0.1～0.25‰的瑞士乳杆菌，于35～37℃下厌氧发酵24～36h，制得乳酸发酵液；
    (7)将步骤(4)中的酒醪和步骤(6)中的乳酸发酵液按体积比7：3混合，加入混合液质量0.1～0.2‰的巴斯德醋酸菌和0.05～0.1‰的木葡糖醋杆菌，通气量0.10～0.20vvm，搅拌转速250～350rpm，28～32℃下发酵108～120h，制得富含乙偶姻的醋液；
    (8)向步骤(7)中的醋液中添加2～3％的蔗糖，并接种醋液质量0.2～0.3％的耐酸发酵乳杆菌，于35～37℃下厌氧发酵72～96h，制得富含乙偶姻和乳酸的液态发酵食醋。
  2. 根据权利要求1所述的一种富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于：步骤(1)中所述的大米可以用糯米替代。
  3. 根据权利要求1所述的一种富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于：步骤(4)中所述的活性干酵母为酿酒酵母，保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏号为CGMCC No.11238。
  4. 根据权利要求1所述的一种多菌种发酵富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于：步骤(6)中所述的瑞士乳杆菌保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏号为CGMCC No.12933。
  5. 根据权利要求1所述的一种多菌种发酵富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于：步骤(7)中所述的巴斯德醋酸菌保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏号为CGMCC No.12930；所述的木葡糖醋杆菌保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏号CGMCC No.2955)。
  6. 根据权利要求1所述的一种多菌种发酵富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于：步骤(8)中所述的耐酸发酵乳杆菌，保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏号为CGMCC No.12934)。
  7. 根据权利要求1所述的一种多菌种发酵富含乙偶姻和乳酸的液态食醋及其酿造方法，其特征在于：步骤(4)中所述的酒醪酒精度在9％～10％(V/V)之间；步骤(6)中所述的乳酸发酵液乳酸浓度在2.00～3.00g/100mL之间；步骤(8)中所述的富含乙偶姻和乳酸的液态食醋的乙偶姻浓度大于3.50g/L，乳酸浓度大于1.20g/100mL，总酸(以乙酸计)大于6.00g/100mL。
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