CN105586240B - A kind of preparation method of apple vinegar magma - Google Patents

Abstract

The invention discloses a kind of preparation methods of apple vinegar magma.The present invention is 8 10% in alcoholic strength（v/v）Applejack in, addition 0.8 1.6%（m/v）Yeast extract, by 10% inoculum concentration access acetobacter seed liquor in, be uniformly mixed, be placed on shaking table, ventilating fermentation is after 24 48 hours under conditions of 30 32 DEG C, 150 180rpm, sterilizing, thus obtaining the product apple vinegar magma.Present invention discover that addition yeast extract is remarkably improved the content of total acid in apple vinegar magma.

Description

A kind of preparation method of apple cider vinegar puree

technical field

The invention relates to the technical field of fruit vinegar brewing, in particular to a method for preparing apple cider vinegar puree.

Background technique

Apple cider vinegar is a drink made from apple vinegar fermented from apple juice and mixed with food materials such as apple juice and food ingredients. Apple cider vinegar has a taste of sour and sweet, and sweet and sour. It not only eliminates the raw vinegar taste of raw vinegar, but also has the sweet aroma of fruit juice. It tastes very refreshing. The National Standard for Apple Cider Vinegar Beverage "Apple Vinegar Beverage" GB/T 30884-2014 was released on September 30, 2014 and officially implemented on April 1, 2015. The regulations clearly state that vinegar, acetic acid, malic acid, citric acid, etc. that are not produced by apple fermentation or artificially synthesized, such as grain, shall not be used to prepare apple cider vinegar beverages.

At present, domestic and foreign patents about apple cider vinegar mainly focus on the brewing process and formula. Shanxi Pharmaceutical Vocational College discloses a preparation method of apple cider vinegar (patent number 201310140559.X), which belongs to the field of food processing technology and solves the problems of long traditional solid-state fermentation cycle and poor quality of liquid-state fermentation. The method includes the following steps: (1) washing and crushing the apples, controlling the sugar content at 10-12%, and then applying magnetization to obtain magnetized apple juice; (2) adding yeast, 0.5-1.5% alcohol, fermented at 33-37°C for 2-3 days to obtain cider; (3) add acetic acid bacteria with 0.1% apple juice mass to the cider, fermented at 23-27°C for 2-3 days to obtain Apple cider vinegar; (4) sterilizing the apple cider vinegar with vinegar, then adding 0.01% of the mass of the apple cider vinegar with methylglyoxal, aging for 10-12 days, and adjusting the acidity to 3.5-4% to obtain the finished product. The invention shortens the fermentation cycle, improves the quality of the apple vinegar, and the product has soft and mellow taste and rich nutrients. Chengde Hongyuan Fruit Industry Co., Ltd. aims at the acetic acid fermentation process of apple cider vinegar. Due to power outages, water outages and other reasons, factors such as temperature, air volume, and bacteria are affected, resulting in incomplete conversion of alcohol, acetic acid content no longer increases, and acetic acid content. A processing method for semi-finished wine vinegar with an alcohol content of 2.0%-4.0% and 1%-3.9% (Patent No. 201110257694.3). By adding 5%-35% semi-finished wine vinegar to the normal fermentation liquid, and fermenting according to normal conditions to obtain qualified apple vinegar, it not only promotes the transformation of semi-finished products, turns waste into treasure, reduces production costs, but also shortens the fermentation cycle5 -15 hours, increased production efficiency. Shaanxi University of Science and Technology disclosed a fermentation method of apple cider vinegar (201210520992.1), by (1) selecting pest-free and rotten apples to make apple juice; (2) filtering the apple juice with gauze, heating to 95°C for 30s Inactivate the enzyme, then lower it to about 50°C, add pectinase, hydrolyze for 2 hours, heat to 85°C, inactivate the enzyme, filter, adjust the sugar content of the clarified fruit juice to 12-14%, and finally adjust the pH to 4 to obtain fermented mash; (3) Add 5-10% activated Saccharomyces cerevisiae to the fermentation mash, add 2%-3% lactic acid bacteria in the late stage of main fermentation for anaerobic fermentation, then adjust the alcohol content to 5%-7%, and finally connect Add 3% acetic acid bacteria to ferment for 3-4 days until the acidity no longer rises, and the fermentation ends. Lujie Co., Ltd. discloses a multi-strain fermented apple cider vinegar beverage and its preparation method (patent number 201410384499.0), which is characterized in that lactic acid bacteria powder is added to the apple juice before fermentation, and then Saccharomyces cerevisiae is added to jointly ferment it into cider; After fermentation by acetic acid bacteria, the apple cider is converted into apple vinegar, and then the original apple vinegar is obtained through post-ripening aging technology, and the original apple vinegar is blended into apple vinegar beverage; due to the addition of lactic acid bacteria powder for multi-strain fermentation, the fermentation liquid increases Reduced the content of non-volatile acids such as lactic acid, reduced the irritating taste of single acetic acid in raw vinegar, made the sour taste of raw acetic acid softer, produced more esters in the process of co-fermentation of multi-bacteria, and finally increased the taste of raw vinegar. The aroma of the apple cider vinegar blended in this way highlights the characteristics of softness, softness, fragrance, alcohol and smoothness.

As yet, there is no method for increasing the total acid content in apple cider vinegar puree by adding protein hydrolyzate.

Contents of the invention

The object of the present invention is to provide a kind of preparation method of high total acid apple cider vinegar puree.

Yeast extract or yeast extract is widely used in the preparation of acetic acid bacteria seed solution, but it has no promoting effect on increasing the total acidity of apple cider vinegar puree. However, the applicant found that when producing the yeast extract, when the amount of protease added was greater than 1% of the dry weight of the yeast, the obtained yeast extract had the effect of increasing the total acidity of the apple cider vinegar puree. In addition, when protease and transglutaminase act together on yeast cells, the promotion effect of the obtained yeast extract on acetic acid bacteria is the most obvious.

The object of the present invention is achieved at least by one of the following technical solutions.

A method for preparing a yeast extract, the method comprising the steps of:

(1) Preparation of yeast extract: use baker's yeast or brewer's yeast as raw material, mix with water 5-10 times the dry weight of yeast, add 0.2-2.0% of food-grade protease and 0.1-0.5% of gluten Aminoaminotransaminase, adjust the pH value to 6.5-8.0, enzymatically hydrolyze at 50-60 ℃ for 24-48h, inactivate the enzyme, and spray dry to obtain the yeast extract;

(2) Preparation of apple cider vinegar puree: in cider with an alcohol content of 8-10% (v/v), the mass-volume ratio of yeast extract/cider is 0.2-1.0% (g/ml) Add yeast extract, add Acetobacter seed solution according to the inoculation amount of 6-10% (v/v) of cider volume, mix evenly, place on a shaker, and ventilate at 30-32°C and 150-180rpm After fermenting for 24-48 hours, sterilize to obtain apple cider vinegar puree.

Preferably, the protease described in step (1) is selected from endoproteases such as trypsin, chymotrypsin, bromelain, papain, ficin, from porcine pancreas, bovine pancreas, Bacillus subtilis ( Bacillus subtilis ), Bacillus spp. , Aspergillus oryzae , Aspergillus sojae , Aspergillus spp. , Rhizopusniveus , papaya, pineapple, bromeliaceae, or fig Species endoprotease, exoprotease from Aspergillus oryzae, Aspergillus sojae, Aspergillus or papaya, preferably a mixture of endoprotease and exoprotease.

Optimally, the amount of the protease added in step (1) is 1.0-2.0% of the dry weight of the yeast.

Optimally, the enzyme inactivation condition described in step (1) is 85-95ºC for 10-15 minutes.

Optimally, the sterilization conditions described in step (2) are sterilized at 90-95ºC for 10-20 minutes.

Compared with the prior art, the present invention has the following advantages and technical effects:

(1) Adding the yeast extract provided by the present invention at 0.2%-1.0% by weight of the fermentation broth can significantly improve the total acid content in apple cider vinegar.

(2) Adding yeast extract had no adverse effect on the flavor of apple cider vinegar puree, and did not change the content of malic acid in apple cider vinegar.

Detailed ways

The specific implementation of the present invention will be further described below in conjunction with examples, but the implementation and protection of the present invention are not limited thereto.

The assay method of organic acid in the example:

The vinegar sample was diluted 10 times with 0.20mol/L K ₂ HPO ₄ buffer solution, filtered through a 0.45 μm filter membrane, and the filtrate was passed through a C18 solid-phase extraction column at a flow rate of 1 mL/min for later use. Chromatographic column: C18 chromatographic column (4.6×250mm ID, 5μm); detector: ultraviolet detector; detection wavelength 210nm; mobile phase: 0.01mol/L KH ₂ PO ₄ -H ₃ PO ₄ buffer solution (pH2.8) 0.45μm water filter membrane, ultrasonic degassing for 15min; flow rate 0.6mL/min; column temperature: 25℃; injection volume: 10μL. The unit of organic acid determination result is g/100ml.

Determination of the degree of hydrolysis of yeast extract: the content of amino acid nitrogen in the uncentrifuged enzymatic hydrolyzate/the content of total nitrogen in the uncentrifuged enzymatic hydrolyzate*100%.

Example 1

(1) Preparation of yeast extract: 1 kg of baker's yeast was used as raw material, mixed with water 5 times the dry weight of the yeast, and papain, flavor protease and transglutaminase in different proportions of the dry weight of the yeast were added (Yiming Bio) , adjust the pH value to 6.5, enzymatically hydrolyze at 50°C for 48h, inactivate the enzyme at 95°C for 10min, and spray dry to obtain yeast extract.

(2) Preparation of apple cider vinegar puree: in 1 kg of cider with an alcohol content of 10% (v/v), add yeast extract at a mass volume ratio of 0.2% (g/ml) of yeast extract/cider Add the seed solution of Acetobacter acetobacter to the inoculum of 6% (v/v) of cider, mix evenly, place on a shaker, ventilate and ferment at 30°C and 180rpm for 48 hours, then sterilize at 92°C for 15 minutes, That is, No. 1 apple cider vinegar puree was obtained.

Table 1

Amount of bromelain added Addition amount of flavor protease Added amount of transglutaminase Total Acid Content in Apple Cider Vinegar 1.0 1.0 0.5 8.5 0.8 0.8 0.3 8.3 0.6 0.6 0.1 8.3 1.0 1.0 -- 7.4 0.8 0.8 -- 7.2 0.6 0.6 -- 7.1 0.5 0.5 0.1 7.9 0.4 0.4 -- 6.1 0.3 0.3 -- 5.8 0.2 0.2 -- 5.9

It can be seen from Table 1 that when the addition amount of bromelain and flavor protease is greater than 1.0% (based on the dry weight of yeast), the obtained yeast extract can significantly increase the total acid content of apple cider vinegar puree. In addition, the addition of transglutaminase can further increase the total acid content of apple cider vinegar puree.

Example 2

(1) Preparation of yeast extract: 1 kg of baker's yeast was used as raw material, mixed with 8 times the dry weight of yeast in water, and 0.8% of bromelain, 0.5% of flavor protease and 0.4% of transglutaminase were added to the dry weight of yeast (Yiming Bio), adjust the pH value to 7.5, enzymatically hydrolyze at 55°C for 36 hours, inactivate the enzyme at 85°C for 15 minutes, and spray dry to obtain yeast extract.

(2) Preparation of apple cider vinegar puree: in 1 kg of cider with an alcohol content of 8% (v/v), add yeast extract at a mass volume ratio of 1.0% (g/ml) of yeast extract/cider The inoculation amount of 9% (v/v) of cider weight was added to the seed solution of Acetobacter acetobacter, mixed evenly, placed on a shaker, ventilated and fermented at 32°C and 180rpm for 48 hours, then sterilized at 90°C for 20 minutes , to get Apple Cider Vinegar Puree No. 2. The total acid content in apple cider vinegar puree No. 2 was 8.04%.

blank number 2

(1) Preparation of yeast extract: use 1 kg of baker's yeast as raw material, mix it with water 8 times the dry weight of yeast, add 0.4% bromelain and 0.4% flavor protease, adjust the pH value to 7.5, Enzyme hydrolyzed at 55°C for 36h, inactivated at 95°C for 10min, and spray-dried to obtain yeast extract. The degree of hydrolysis of yeast extract was 46.43%.

(2) Preparation of apple cider vinegar puree: in 1 kg of cider with an alcohol content of 8% (v/v), add yeast extract at a mass volume ratio of 1.0% (g/ml) of yeast extract/cider The inoculation amount of 9% (v/v) of cider weight was added to the seed solution of Acetobacter acetobacter, mixed evenly, placed on a shaker, ventilated and fermented at 32°C and 180rpm for 48 hours, then sterilized at 90°C for 20 minutes , to get Apple Cider Vinegar Puree No. 2. The total acid content in Blank No. 2 was 5.89%.

Table 2

Apple cider vinegar No. 2 blank number 2 acetic acid 6.01 4.25 lactic acid 1.33 0.98 citric acid 0.04 0.04 malic acid 0.55 0.54 tartaric acid 0.08 0.04 Succinic acid 0.03 0.04 Acid value 8.04 5.89

It can be seen from Table 2 that adding the yeast extract prepared by the present invention can obviously increase the content of acetic acid and lactic acid in the apple cider vinegar prosthesis, and hardly change the content of malic acid.

Example 3

(1) Preparation of yeast extract: use 3kg of baker's yeast as raw material, mix with water 10 times the dry weight of yeast, add 0.8% alkaline protease, 0.6% flavor protease and 0.2% glutamine Transaminase (Yiming Bio), adjust the pH to 8.0, enzymatically hydrolyze at 60°C for 24 hours, inactivate the enzyme at 90°C for 12 minutes, and spray dry to obtain yeast extract. The degree of hydrolysis of the yeast extract was 48.23%.

(2) Preparation of apple cider vinegar puree: in 3 kg of cider with an alcohol content of 9% (v/v), add yeast extract at a mass volume ratio of 0.5% (g/ml) of yeast extract/cider Inoculation amount of 10% of cider weight (v/v) was added to Acetobacterium seed solution, mixed evenly, placed on a shaker, ventilated and fermented at 32°C and 180rpm for 48 hours, then sterilized at 95°C for 10 minutes That is, apple cider vinegar puree No. 3 was obtained. The total acid content in apple cider vinegar puree was 8.3%.

Claims (4)

1. a kind of preparation method of apple vinegar magma, which is characterized in that this method comprises the following steps：

（1）The preparation of yeast extract:Using Saccharomyces cerevisiae or brewer's yeast as raw material, mixed with the water of 5-10 times of yeast dry weight Afterwards, the food-grade albumen enzyme and 0.1-0.5% glutamine transaminages of addition yeast dry weight 0.2-2.0% adjusts pH value to 6.5- 8.0,24-48h, enzyme deactivation are digested at 50~60 DEG C, spray drying obtains yeast extract；The addition of the food-grade albumen enzyme Amount is the 1.0-2.0% of yeast dry weight；The condition of the enzyme deactivation is 85~95oC enzyme deactivations, 10~15min；The food-grade albumen Enzyme is one or more of endo protease and exoproteinase；

（2）The preparation of apple vinegar magma：In the applejack that alcoholic strength is 8-10%, by yeast extract/applejack quality volume Than adding yeast extract for 0.2-1.0%, acetobacter seed liquor is accessed by the inoculum concentration of applejack volume 6-10%, mixing is equal It is even, it is placed on shaking table, ventilating fermentation sterilizes after 24-48 hours to get apple under conditions of 30-32 DEG C, 150-180rpm Vinegar magma；The condition of the sterilizing is 90~95oC sterilizings, 10~20min.

2. preparation method as described in claim 1, which is characterized in that the endo protease is trypsase, pancreas curdled milk egg One kind in white enzyme, alkali protease, bromelain, papain and ficin.

3. preparation method as described in claim 1, which is characterized in that the exoproteinase comes from aspergillus.

4. preparation method as described in claim 1, which is characterized in that step（1）Described in food-grade albumen enzyme be inscribe The mixture of protease and exoproteinase.